• 1 medium Egg 
• 1 tbsp Vegetable Oil
• 1 tbsp Milk
• 1/2 tsp Vanilla Extract
• Coffee powder/ granules, a pinch
• 3 tbsp All purpose flour, not heaped
• 1 tbsp Cocoa powder
• 1 tbsp Sugar
• 1/2 tsp Baking powder
• Chocolate chunks/ chips 

• 1 Onion 
• 2 Tomatoes 
• 1 Green chilli (if green chilli is very spicy)
• Salt 
• Pepper
• Olive oil

• 3 garlic cloves
• Handful of coriander leaves 
• 1 tsp Soy sauce 
• 1 tsp Worcestershire sauce (optional)
• 1 tsp honey 
• Hand of a lemon squeezed 
• 1 tbsp Extra virgin olive oil 
• 1/2 tsp Onion powder
• 1/2 tsp Garlic powder
• 1/2 tsp Paprika
• 1/4 tsp Cayenne pepper (optional)

• Avocado, ripe
• Lemon juice 
• Salt
• Tortilla 
• Mozzarella cheese, shredded 
• Sour cream 
• Cheese slices (or any cheese like cheddar, Parmesan, mozzarella) 

1. In an oven tray, grill the veggies at 180 for 25-30 minutes or until the veggies change color and is char grilled. 
   
   
   
2. Add the veggies to a food processor and blend until smooth.
3. Next grind all the ingredients well under beef marinade and marinate the beef.
   
   
   
4. In a hot cast iron skillet, drop in a piece of butter and grill the beef steaks 5 minutes on each side and not more than that. 
   
   
   
5. Transfer to a chopping board and allow to rest for 5 minutes and chop ‘em up.
   
   
   
6. Next, warm up a tortilla, add mashed avocados, drizzle some lemon juice and salt, next add the chopped steak, and top it with the salsa prepared earlier and sour cream cream. Finally add some shredded mozzarella / cheddar cheese and tightly fold the tortilla into a log. 
   
   
   
7. Now take a pan and put a thin layer of cheese and place your burrito until the cheese grills and sticks onto the burrito for that crispy exterior. Enjoy warm! 

• 2 1/2 cups All purpose flour 
• 3/4 cup Milk
• 1 tbsp Yeast
• 1 tbsp Sugar
• 1 tbsp Butter / 2 tbsp Vegetable oil
• 1 tsp Baking powder
• Salt 

• 200 gms Bonless Chicken
• Salt
• 1/2 tsp Pepper powder
• 3/4 cup all purpose Flour
• 2 tbsp Gochujang Korean Chilli paste *
• 1 tsp honey
• 1/2 tsp soy sauce
• 1 tsp Vinegar
• 2-3 Garlic cloves, finely chopped
• 1 tsp Ketchup
• Cucumber and Purple Cabbage Julienned 
• Sesame seeds

1. In a beaker, combine slightly warm milk add sugar and yeast, to which add the butter and give it a mix and set aside. 
2. Next, in another bowl all the dry ingredients like the flour, baking powder and salt. Now pour the wet mix to the dry ingredients and combine well to form a smooth dough. Cover and set aside to rest the dough for 60-90 minutes or until doubled in size. 
   
   
   
3. Scrape the dough onto your clean work surface and knead well. Make equal sized balls and flatten them into a 4 inch oval shape. Alternatively, you may flatten the whole dough and cut into equal shapes bun using a cookie cutter.
4. Slightly brush half of the inside of the bun and fold into half. (Brushing with oil help to open the bun easily once steamed)
5. Transfer the bun onto a square piece of baking paper and to make sure you have a smooth surface on your bun, slightly roll over the bun using a roller. And place them onto a tray and do the rest of it similarly.
   
   
   
6. Place the Bao buns into your steamer and allow to steam for 12 minutes and after the 12 minutes switch off the flame and allow the bun to stay in the steamer for 5 minutes before you open the lid.
   
   
   
7. Cut your boneless chicken into tiny cubes and and marinate them in salt and pepper.
8. Next coat them in flour and then dip in cold water and again dip in flour and then place them onto your air fryer and spray oil all over. Allow to air fry at 200 for 20 minutes (flipping or shaking your airfryer in between).
9. In a small saucepan combine the gochujang, soy sayce, honey, vinegar, garlic, and ketchup and a dash of water and bring it to an oil and set aside. 
10. Combine the sauce with the crispy air fried chicken. 
11. Once your Bao buns have cooled slightly, open the bun gently and spread the sauce inside the bun and place your veggies and the Korean fried chicken. 
    
    
    
12. Sprinkle sesame seeds and enjoy warm! 

• 1/2 kg bone-in Beef
• 8-10 Kashmiri Red Chillies (soaked in hot water with vinegar )
• 1/4 cup Vinegar
• 1 tbsp Coriander seeds
• 1 tsp Cumin seeds 
• 1 tsp Whole Pepper 
• 4-5 cloves of Garlic
• 1 inch Ginger piece
• 1 tsp Mustard seeds
• 1 tsp coconut oil 
• 3 Cloves
• 1 Cinnamon stick
• 1 tsp Jaggery powder
• 1/4 tsp Turmeric powder
• Salt, as required 
• 2 tbsp Coconut oil 
• 1 Medium Onion, finely chopped 
• Curry leaves, optional
• Coriander leaves, to garnish 

1. Soak the dry Kashmiri Chillies in hot water (along with vinegar, optional) for 5-10 minutes.
2. Grind all the ingredients from the ingredients list until jaggery powder to a paste and add in coconut oil, turmeric powder, and salt as required & marinate the washed beef pieces and allow to marinate for 4 hours if possible. 
   
   
   
3. In a Dutch-oven or a heavy bottom pot, pour the coconut oil and sauté the finely chopped onions until translucent and add in your curry leaves. 
4. Add in the marinated beef and slow cook for around 60-90 minutes, giving a mix every 15 minutes so that nothing sticks on the bottom. 
5. 
   
   
   
   
   
   
   
   
   
   
   
   
6. Once the meat is cooked tender, enjoy hot with paratha, naan or steamed rice! 

• 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).