• 500 gms Boneless Chicken, cubed
• 2 cloves of Garlic
• 1 small piece of Ginger
• 1 small Green Chilli 
• 2 tbsp Tomato paste
• 1 tbsp Cream
• 3 tsp Kashmiri Chilli powder
• 1/4 tsp Garam Masala powder
• Dried Fenugreek leaves, a pinch 
• 1/2 tsp Black pepper powder
• 1 tsp Honey
• 1 tsp Lemon juice
• Salt, as required 
• 1-2 tbsp Melted Butter
• Kashmiri Chicken powder, if required 
• Coriander leaves, chopped
• Wooden skewer, soaked in water for 15-20 minutes

1. In a small grinder, grind all the ingredients except for lemon juice, butter and coriander leaves.
2. In a bowl, add in the cubed boneless chicken and add in the masala paste and combine with some lemon juice, melted butter and chopped coriander leaves and marinate well for 4-6 hours or overnight.
   
   
   
   
   
   
3. Take the marinated piece of chicken and add it on to the skewer (you may add veggies of your choice in between too, like cubes of onion/ capsicum).
4. Airfry/ Bake/ Shallow fry for 15 minutes on 200 degrees Celsius.

• 1 egg white, large egg
• 1/2 cup Almond Flour
• 2 tbsp Corn Flour
• 1/4 cup Almond milk/ Cow’s milk
• 2 tbsp Almond Butter/ Cashew Butter
• 2 tbsp Butter
• 1 tsp Vanilla Essence
• 1/2 tsp Baking powder
• A pinch of salt
• Honey, as required 

1. In a bowl, beat egg whites until almost stiff peaks.
2. In another bowl, mix the dry ingredients like Almond Flour, corn flour, baking powder, salt.
3. In a microwave safe bowl, add in the unsalted butter, Almond butter, vanilla essence and microwave for around 5-10 seconds until melted.
4. Into the bowl with flour, add in the melted butter and the almond milk, honey and combine well. 
5. Finally, fold in the egg whites gently. 
6. Heat a waffle maker and spray the waffles plates with oil/ butter and pour in 1/4 cup of batter to the waffle plate and allow to cook for 10-12 minutes depending on your waffle maker. 
   
   
   
7. Simply remove the crispy waffles onto a serving plate and enjoy warm with your choice of sauces and toppings! 

• 1 large egg yolk
• 1 1/2 tsp lemon juice
• 60 gms Butter, melted
• Salt and pepper as seasoning 

Instructions: 

• 1 medium Onion, roughly chopped
• 1 medium tomato, roughly chopped
• 1 garlic clove
• 1 really tiny piece of ginger (you don’t want it to overpower)
• 1 + 1 tbsp Butter 
• 1 green Chilli
• 8-10 Cashews
• 8-10 Raisins
• Ketchup (optional, as required)
• 1 tsp Kashmiri Chilli powder
• Dried Fenugreek leaves, a pinch 
• A drizzle of fresh cream (any sugarless cream will do)
• 2-3 Eggs
• Coriander leaves, for garnish 

1. In a pan, add in your blob of butter and sauté your chopped onions and once translucent add in your chopped tomatoes, ginger garlic, green chilli, cashews and raisins and close the lid. 
2. Add in a tbsp of water and allow them to get mushy on low flame. 
3. Once mushy, allow to cool a bit, once touchable, add the sautéed veggies to a blender and blend to a smooth fine paste. 
4. Next in the same pan, add in a blob of butter and add in a teaspoon of Kashmiri chilli powder for that extra color and mix well. 
5. Next, add in the paste to the pan and pour some water or milk to adjust the consistency and add salt and ketchup as required.
6. And add in a pinch of dried fenugreek leaves and allow to come to a slight boil.
7. Finally pour in the cream and crack in the eggs and cook covered until desired consistency of egg and garnish with chopped coriander leaves. 
8. Enjoy hot with chappati, poori, bhatura etc!

• 1 1/2 Cups Rolled Oats
• 1 cup Dates (pitted) preferably the wet types like khalas, sukkari etc
• 3 + 3 tbsp Chia seeds and Flax seeds (powdered)
• 1/3 cups Almond 
• 1/3 cups Cashew 
• 1/3 cups Pumpkin seeds
• 2 tbsp Peanut Butter
• 1 tbsp Honey, optional
• 1/2 tsp Vanilla extract
• A pinch of salt
• 50 gms Dark Chocolate 
• 50 gms Semi sweet Chocolate Chips, optional 
• 1 tsp Coconut Oil 
• Freeze dried Strawberries, for garnish (optional)

1. In a pan, slightly roast rolled oats, almond, cashew, pumpkin seeds.
2. Next in a food processor, add your pitted dates the roasted oats and nuts, and the rest of the ingredients and pulse well until desired consistency.
   
   
   
3. Next, in a tray, line it with a parchment paper and add in the oats mix and flatten using a spatula and allow to freeze for half an hour. 
   
   
   
4. Whilst at that, prepare the chocolate ganache, by mixing the chocolates and coconut oil by double boiling and pour over the mix and add in the freeze dried strawberries (optional) and place in the freezer for about 5-10 minutes.
   
   
   
   
   
   
   
   
   
5. Enjoy once the chocolate ganache harden and slice them into bars and wrap them up separately using the butter papers and store in the freezer for months! The energy bars stays fresh in room temperature upto 3-4 days. Enjoy! 

• 1 cup White rice (Basmati and the likes of it also can be used)
• 2 tbsp leftover cooked rice (ponni, kuruva, matta rices) 
• 1/4 cup Shredded Coconut 
• Salt 
• 1 and 1/2 cups approx Water (can be a little less or more)
• 1 tbsp Coconut oil
• Ghee for smearing on the pathal

1. Rinse and soak the rice for half an hour at least or upto 2 hours and in a mixer grinder, add in the soaked rice, leftover cooked rice, shredded coconut, salt and half cup water.
2. Transfer the batter to a bowl and add water to the required consistency (quite loose but not too watery either)
   
   
   
3. Heat a well seasoned cast iron pan on high, and smear with coconut oil, once water sprinkled jumps, you may pour in a deep ladle full of batter into the pan and swirl it to get a nice round rice pancake. Cover it immediately and allow to cook on medium heat for around 2 minutes and transfer the pathal into hotpot or plate, smear ghee and cover it with a lid. 
4. Enjoy with coconut milk and sugar or with spicy malabar fish curry (mulagittadh) or your choice of curry.

1. Make sure you do not add too much of cooked rice, which can turn out to be a messy situation.
2. Make sure the pan is on medium high flame, preferably a well seasoned cast iron pan, may feel like a crispy dosa, but once smeared with ghee and covered in and kept for couple of minutes in a hotpot or a plate, you will see how nice and soft it becomes. 
3. Make sure the batter is quite loose, not very watery either. 
4. The first couple of them might turn out with cracks, if the pan isn’t well heated and at the right temperature and make sure you cover the pathal immediately after pouring and swirling.
5. Make sure to grind the rice with very little water, or else you will end up with a batter than isn’t ground properly. 

• 1 1/2 cup Whole Oats
• 1/2 cup Moong dal
• 1-2 tbsp Ghee
• Hing/ Asafoetida, a pinch
• 1 tbsp Olive oil or any neutral oil
• 1 Onion, chopped finely 
• 1 tbsp ginger garlic paste
• 1 cup Button Mushrooms, sliced
• 1 Carrot, small, chopped
• 1 cup Broccoli, chopped roughly 
• 1/4 cup Frozen Corn
• 150 gms Boneless Chicken, sliced into small thin strips
• 1 tsp Jeera/ Cumin
• 1 Sprig Curry leaves
• 4-5 cups Water
• Salt, as required 
• 1 tsp White pepper
• 1/4 tsp Turmeric powder
• 1/2 tsp Red Chilli powder
• 1-2 Green Chillies, optional 
• Coriander leaves, finely chopped for garnish 
• Lemon slice, for garnish

1. In a pressure cooker wash the moong dal and add it into the pressure cooker and add in the oats and add salt as required. Pour in around 3 cups of water and allow to cook on medium high for 2 whistles. 
   
   
   
2. In a large heavy bottom pan, pour the ghee and splutter the cumin, and a pinch of hing and add in the curry leaves. 
3. Next add in the ginger garlic paste and add in the chopped onion and sauté well. 
4. Next add in the chicken slices and add salt and pepper as required and cook well for around 4-5 minutes.
5. Next, pour a little olive oil and add in the veggies and cook well and finally add in your spices and the cooked mushy oats and moong dal. 
   
   
   
   
   
   
6. Add in some more water for the desired consistency and salt as required, pepper and finally add in a squeeze of lemon and ghee (if required).

• 200 gms Hazelnut (dry roast in oven at 160 deg C for 8-10 minutes or in pan on low flame for 10-15 minutes or until fragrant) *
• 1 tbsp Flax seeds 
• 150 gms Chocolate of your choice (preferably dark chocolate)
• 2-3 tbsp Brown Sugar (optional)
• 2-3 tbsp Extra Virgin Olive Oil
• 1 tsp Vanilla Extract 

1. Roast the hazelnuts and grind all the ingredients in a mixer grinder.
2. Store in refrigerator and enjoy upto a month! (That is if it lasts that long 😆)

• 8-10 pcs Ladies Finger* , chopped into two inch pieces
• 1 small Potato, chopped into cubes
• 1/2 of a Carrot, chopped into one inch pieces 
• 1/2 Onion, thinly sliced
• 1/2 Tomato, chopped 
• 3 Green Chillies, slit
• 2 Sprigs of Curry leaves 
• Salt 
• Coconut Milk, preferably freshly squeezed **
• Cashew paste/ cubes *** (optional)
• 2+2 tbsp Coconut Oil

1. In a pan, pour the coconut oil and fry the ladies finger and season with salt and sauté for 3-4 minutes on high.
2. In another pot, pour the coconut oil and add in the sliced onion and sauté, once translucent, add in the green Chillies and curry leaves and sauté. 
3. Next, add in your chopped tomatoes and close lid and allow the tomatoes to cook well, once mashy, add in the carrots and potatoes and add in salt and pour in 1/4 cup of water and close the lid and  allow the veggies to cook well. 
4. Finally add in the coconut milk, and once it starts to bubble from the sides, add in your cashew cubes (optional, for thickening and added flavor). 
5. Enjoy hot with freshly made Chappati and your choice of sides. 

• *Make sure you get the tender ones, you can check this by breaking off the tip of the ladies finger, if it easily breaks apart, these are tender ladies finger 
• ** If using fresh coconut milk, do not over boil, if may curdle, once the curry starts bubbling from the sides, the curry is done, you may switch off the flame. 
• Also if using Coconut Milk powder, mix 7-8 tbsp to 1 cup of milk 
• *** Soak cashews for 5 minutes in hot water and grinding it to a paste with a dash of milk or water and pouring it into molds and storing in the freezer

• 1 cup Lukewarm Water
• 2 tbsp Honey 
• 1 tsp Salt 
• 1 1/2 tsp Instant Yeast 
• 3 tbsp Olive oil/ Butter, softened 
• 2 cups of Whole Wheat Flour (Atta)
• 1/2 cup Whole Meal / 1/2 cup White flour*

1. Into a bowl, add in your lukewarm water, honey, salt and instant yeast**and Olive oil, mix everything.
2. Next add in your whole wheat flour and Whole meal, by gently mixing with your hands to form a soft dough. Now knead the dough using your hands or a stand mixer for around 10 minutes ( this will help develop gluten for a soft and fluffy bread). You can do this test by dipping your fingers in water and gently pull and stretch the dough and check if the gluten has developed well, if it has, you can see the dough would not tear and the dough becomes translucent to the stretch test. 
3. Grease a clean bowl and allow the dough to sit in the bowl covered for 60-90 minutes or until it has doubled in size.
   
   
   
   
   
   
   
   
   
   
4. Now slowly pound the dough to release all the accumulated gas and flatten with your hands into a rectangle and check if the width of the flattened dough fits your bread pan or else flatten accordingly. 
5. Next, roll the dough into a log and place it into a greased loaf pan and cover with a greased loaf pan lid or a greased cling film, allow to proof for another 45 minutes.
   
   
   
   
   
   
   
   
   
   
   
   
6. Preheat your oven at 180 deg C and bake your bread for 30-35 minutes.
   
   
   
   
   
   
   
   
7. Allow to cool completely, for at least one hour and slice the whole wheat bread loaf into slices and store them in a ziplock bag or a bread container wrapped in kitchen cloth. 
   
   
   
8. The bread stays fresher in the ziplock bag for 3-4 days.