Ever since I posted myself enjoying some ‘Me Time’ Mug cake, so many of you had requested the recipe for it! It’s the most decadent mug cake you’ll ever have!! So here you go..

Mix everything and make a homogeneous mixture and drop in your chocolate chunks and microwave on medium setting for not more than 1 minute 10 seconds.

I know I haven’t been able to be active this Ramadan but now that the Eid is over, I am slowly getting back to routine, Alhamdulilah. 

The grilled cheese California Burrito is a must try! The juicy beef steaks topped with sour cream and salsa and that crispy cheesy exterior with all those flavors bursting in your mouth, it’s soo good! The salsa is made by grilling veggies like onion, tomatoes and chillies and ground to a paste, Such a flavor bomb!! 😋

The beef steaks does not have to be cooked for too long, or else you won’t get the juicy beef you are looking for..you can use any steaks of your choice,..make sure you have the burrito warm. 

This Ramadan I am trying to go oil free and that doesn’t mean I will be harsh on myself, when situation persists, like being invited for iftar parties #iykyk😅

Bao buns or also known as “wrapped” buns are the easiest to prepare, the softest and fluffiest. There are many versions of this easy Chinese bun, where you shallow fry after steaming and variation in shapes. The most traditional shape being a spherical shape with tiny pleats on top. Also you can stuff it your choice of fillings, I like the classic Korean fried chicken, as I am going oil free this Ramadan tried air frying the chicken and it turned out good, you may also oil fry the chicken for better texture of course! 😀

Along with the Korean Fried Chicken I also added julienned veggies like cucumber, and purple cabbage, you may add julienned carrots too. 

Notes:

* You may alternately you my homemade Szechuan sauce, but since it’s Korean fried chicken, I suggest to get gochujang itself.

Beef Vindaloo is a Goan dish which is fiery, tangy and with a pinch of sweetness, slow cooked to perfection. This underrated curry is super delicious and has a very distinct flavor! Beef vindaloo goes well with paratha, naan or steamed rice. 

This curry is a gem especially on busy days or if you have guests over, you just need to give the curry a stir once in a while, so that it doesn’t stick to the bottom of the vessel and burn, it’s sooo easy to prepare once you have the masala prepared. You may prepare extra masala (by doubling the quantities) and store them in the refrigerator upto a week! Use Kashmiri chillies or else get ready to get ready to drink a gallon of water! 🥵😆 

The first time I prepared beef vindaloo, I wasn’t quite impressed, as I had used the normal dried red chillies. But this time I used dried Kashmiri Red Chillies and I was able to immerse in the flavors. Also slow cooked meat is always ‘vere level’! Using a Dutch oven helps, or any vessel that has a heavy bottom. Like a heavy bottom earthen clay pot also does the job. I’d definitely recommend to prepare beef vindaloo the slow-cook way! As it makes a lot of difference..It tastes even better the next day, when reheated, the flavors just comes along too good! 

Ps: If you want it more spicy you may add more black pepper and green chillies, we like it mild here!