• 4 Slices of White Bread
• 2 Eggs 
• 1/2 of an Onion
• 1/2 tsp Oregano 
• 1/4 Red Chilli flakes 
• 2 tbsp Cream Cheese (preferably salted) 
• Salt, as required 
• Ghee/ clarified butter

1. In a small blender, crack in the eggs, add in the roughly chopped onion, Oregano, cream cheese and blend by pulsing around 4-5 times.
   
   
   
2. Transfer the contents to a wide bowl, and add in the red chilli flakes and mix well.
   
   
   
3. In a hit pan, add in a couple of tbsps of ghee.
4. Now, dip the bread in egg mixture and toast the bread slices in ghee and your savory bread toast is ready!! 

• 1 pack Spaghetti 
• 2 Onions, finely chopped
• 4 Garlic cloves, finely chopped
• 2 tbsp Olive oil
• 2 tbsp Butter
• Salt, as required 
• 500 gms  minced meat
• 1 tsp freshly crushed Black Pepper
• 1/2 tsp Red Chilli Flakes
• 1/2 tsp Oregano
• 1 tsp Cumin
• 3/4 Cup Tomato Paste
• 1 cup Reserved Pasta Stock Water
•  2 tbsp Cream Cheese (Optional)
• 1 Chicken Stock Cube
• 2 tbsp Tomato Ketchup
• Parmesan Cheese and chopped Parsley Leaves, for garnishing

1. In a large pot, pour olive oil and add in the butter.
2. Next, add in the chopped onion and allow to cook until translucent.
3. Next add in finely chopped garlic and salt, as required.
4. Drop in the minced meat and add your seasonings like salt and freshly crushed black pepper.
5. Break the meat using your wooden ladle.
6. Next add in red chilli flakes, oregano, cumin powder and tomato paste and mix well. Close the lid and allow to cook for at least 15 minutes on low.
7. In a large pot, Cook the Spaghetti in salted water according to package instructions.
8. Next, add in cream cheese (optional), Maggi chicken cube and tomato ketchup (optional). Combine well, make sure the stock cube has dissolved into the sauce.
9. Next add in your reserved stock water to make it even saucier.
10. Finally add in your cooked Spaghetti and check for salt. Give a final mix and serve into a deep plate, sprinkle chopped parsley and garnish with Parmesan Cheese. Serve hot.

• 4 Samoon (cut in 4) *
• Kiri Cream Cheese Cubes, cut into 4 cubes
• 2 Eggs
• 1/4 tsp Vanilla Essence (Optional)**
• 1/4 Cup Whole milk
• 2 tbsp Butter
• 4 tbsp Honey
• 1/2 tbsp White and Black Sesame Seeds each

1. Cut the Samoon into 4 pieces and make a cavity underneath each piece using a knife, cutting half way through on each of them. 
2. Now place a small piece of Kiri Cheese cube in the cavity and sealed the cavity by pressing down using the extra piece that was cut open.
   
   
   
3. In a small bowl, crack in the egss, pour the milk and add vanilla/cardamom for flavoring, and add a pinch of salt and beat with a fork well. 
4. Now using thongs, dip the samoon pieces one by one and place them on a hot pan smeared with butter, place the dipped samoon pieces on the pan, and Sprinkle sesame seeds on the upside of the bread and cook on all sides until the egg coating cooks well. 
   
   
   
5. Finally, place them in a serving plate and drizzle with Honey as required. 
6. Your melt in the mouth and effortless honeycomb bread is ready to devour! 😍 😍 😋

• 5 Square Puff pastry sheets (will give 15-20 nos) 
• 5 Kiri Cream Cheese Cubes
• 1/2 ground pistachios
• 1/2 cup broken thin vermicelli 
• 1/2 +1/4 cup Condensed milk
• 3 tbsp butter/ghee

1. To make the filling, in a strong bottom pan, add in 2 tbsp butter and add in your broken vermicelli and Sautee it well in butter. 
2. Next add in your ground pistachio. 
   
   
   
3. Now switch off your flame and add in your Condensed milk and reserve the rest for pouring when serving. 
4. Combine well and set aside. 
5. Roll out a thawed square Puff sheet and scoop and place your filling in the Puff sheet and place your sliced Kiri cheese cubes horizontally and carefully wrap the filling. 
6. Now using a sharp large knife cut the wrap vertically 3-4 cuts and bake them in a preheated oven at 220°C on a baking tray that has been lined with baking paper. 
   
   
   
7. Now using a pastry brush, brush the outsides of the tiny puffs and allow to bake until golden for around 20 minutes. 
8. Once the golden puffs are removed from the oven, drizzle in the sweetened Condensed milk and enjoy warm! 😍 

Ingredients :

Dough:

Filling :

Instructions :

Note:

• 1 and 1/2 cup All purpose flour
• 1 egg preferably omega
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1 cup milk
• 1/4 cup melted butter
• 1 1/2 tsp cinnamon powder
• 3 tbsp honey
• Salt, a pinch

• 100 gms cream cheese, softened
• 1 tsp Vanilla Essence
• 1/4 cup butter, softened
• 4 tbsp heaped sugar
• 2 tsps and more of milk/cream /Whipping cream.
• A pinch of salt

1. In a large bowl add in your your dry ingredients and give a mix using a whisk.
2. Next make a well in the middle and add in your wet ingredients one by one and combine well using a whisk.
3. Cook the pancakes on a heavy cast iron pan or a pancake pan.
4. Place a small piece of butter and smear the pan.
5. Next pour in 2-3 ladlefuls of pancake batter in equal proportions and flip when you notice bubbles forming on the top.
6. Cook for 2-3 minutes and transfer to a small plate and stack them up until you finish the process.
7. The cream cheese Icing is prepared by combing all the ingredients mentioned under the ingredients of Icing. If at all yih come across lumps, use a electric whisk and combine well.
8. Finally pour this luscious and delicious cream cheese frosting over the pancakes and enjoy! 😍

• Kunafa dough, frozen (preferably fresh) 
• 3 Kiri cream cheese cubes, cut lengthwise into 3 portions 
• 4 tbsp pure Ghee
• Water, to seal

• 1 cup Sugar 
• 1/2 cup water 
• A squeeze of lemon

1. In a deep sauce pan add the ingredients and allow to boil, once it comes to a rolling boil, allow to boil in Sim for exactly 10 minutes, and then switch off the flame. 
2. Do not stir, you may swirl the pan or give a light mix if the sugar doesn't dissolve at all.

1. Preheat the oven to 220°C.
2. Onto a thin strand of kunafa dough place the 1 long piece of cream cheese cubes and fold from the sides so that the sides are sealed properly.
3. Next place this Kunafa wrapped cream cheese onto the sheet of kunafa dough and roll and trim, once a layer of rolling is done. Now seal the edges of the strand using water and gently squeeze inside your palms. (Check my YouTube video for the exact tutorial) 
4. Now onto a Parchment lined baking tray, dip or smear the ghee generously onto the rolls and place them Seam side down.
5. 
   
   
6. Now allow to bake for 30-35 or until golden and crisps. Turning the roll occasionally once or twice so that they brown evenly.
7. Once cooled down for 5 minutes, dip the ends of the rolls in sugar syrup and coat them in ground pistachio.
8. Drizzle the simple sugar syrup and enjoy! 

          

• 5 Potatoes
• 4 garlic cloves
• 2 tbsp butter
• 2 tsp dried rosemary
• Salt, as required
• 1/4 tsp Black pepper powder
• Chopped green spring onion, to garnish

• 2 tbsp Mayonaise
• 2 tbsp Cream Cheese
• 1 tbsp Cream
• 1 tbsp milk (optional)
• Salt to taste

• 2 tbsp Mayonaise
• 1 tbsp Tomato Ketchup
• 2 tsp Hot Sauce/ red chilli sauce
• 1/4 tsp Kashmiri chili powder (optional)
• 1 tsp garlic powder (optional)

1. Preheat the oven to 220 Deg C. Line a baking tray with parchment paper.
2. Hold the end of the potato and create slits halfway through the potato, be careful not to cut through the potato and use chopsticks as barriers to help cut your potatoes without cutting through. Repeat with remaining potatoes. 
3. Meanwhile, in a saucepan melt butter and olive oil, and add garlic cloves and rosemary, and let it infuse in medium-low flame for 2-3 minutes.
4. Now using a brush, brush the garlic-rosemary infused butter onto the slit potatoes, also make sure the butter reaches the cut folds too.
5. Then sprinkle the potatoes with salt and pepper generously and bake for 30 minutes.
6. Whilst the potato bakes, prepare the sauces in different bowls by mixing the ingredients under the sauces heading.
7. Next, re-brush the potatoes with the garlic-rosemary infused butter and bake for another 30 minutes until fork tender and crispy edges on the potatoes.
8. Serve hot and slather the cream cheese sauce and dynamite sauce.
9. Garnish with chopped green spring onions. Enjoy!