• 1 1/2 cups Lukewarm Water
• 1 tbsp instant Yeast
• 1 tbsp Sugar
• 2 cups All purpose Flour 
• 2 tbsp Corn Flour 
• 2 tbsp Milk powder (optional)
• 1/4 tsp Salt
• 1 tbsp Oil 
• Water
• Vegetable oil, for frying
• Sesame seeds for garnishing 

1. In a bowl, combine the warm water, yeast and sugar. 
2. To this, add in all the ingredients except for oil and mix and combine well using a whisk. 
3. Now add in the oil and mix. Now, cover and set aside for an hour allow to rise.
   
   
   
4. After one hour, wet your fingers with water and take a tiny bit of the batter with all your fingers and drop into hot oil. (The water helps the batter to slide off your fingers easily)
   
   
   
5. Fry the dumplings until golden brown. 
6. Top off with date syrup, honey or date syrup and garnish with sesame seeds. Enjoy! 

Saffron Golden Lattè 

Ingredients: (makes for 1 person)

1. In a tea pot, pour the milk, add a pinch of turmeric and mix it.
2. Using a steel infuser ball or a small piece of clean cotton cloth or simply use a strainer once the ingredients have simmered well. Add the black pepper, cinnamon, clove, cardamom, and ginger and allow it to infuse in the milk.
3. Once comes to a boil, simmer for 2 minutes and pour to your mug and honey generously, mix well.
4. Add chopped almonds for a crunch and a pinch of Saffron and enjoy immediately!

• 1/2 kg Baby potatoes 
• Salt, as required 
• 3-4 Garlic cloves, minced
• Freshly crushed pepper
• Parmesan Cheese
• 1 tsp Paprika 
• 2-3 tbsp Olive oil
• 1 tbsp Butter
• 1/4 Red Chilli Flakes
• 2 tbsp Sriracha Sauce
• 1 tbsp Honey 
• 1 tsp Black pepper powder
• Sesame seeds and Parsley to garnish

1. Preheat oven to 220 deg C.
2. Boil the baby potatoes with some salt and place the potatoes on a baking tray lined with parchment paper and space them evenly.
   
   
   
3. Smash the potatoes gently with a potato smasher and sprinkle, salt, freshly crushed pepper, Parmesan cheese, paprika and a drizzle of olive oil.
4. Bake for 15 minutes each side, meanwhile, let's make the sauce.
5. In a saucepan, drop butter, and add the minced garlic to the butter, once fragrant add the red chilli flakes, Sriracha sauce, honey and black pepper powder, a dash of water and allow to come to a boil and set aside.
6. Onto the piping hot crispy Smashed potatoes, add dollops of the prepared sauce over the potatoes and garnush with sesame seeds and/ parsley.
7. 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! 😍 😍 😋

• 1 Cup All Purpose Flour/ Patent Flour
• 1/4 Cup Ghee
• 1/2 Cup Full Fat Fresh Milk
• 1/2 Cup Sugar
• 1 Egg
• 1 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1 tsp Vanilla Essence
• A pinch of Cinnamon Powder
• A pinch of Salt

• 2 tbsp Room Temperature Butter
• 1/4 cup Honey
• 3/4 cup Powdered Sugar
• 1 tsp lemon/ cream*

• 1/4 cup butter
• 1/2 cup chopped nuts
• 1 tbsp honey
• A pinch of light brown sugar

1. To prepare the mini bundt cakes, preheat the oven to 180 Deg C. Prepare your pan by greasing all the corners of the bundt pan using any flavorless vegetable oil and/ ghee.
2. Combine the dry ingredients like flour, baking soda and baking powder and set aside.
3. Next in a deep bowl, cream your ghee and sugar.
4. Add in your milk and vanilla essence; whisk until creamy.
5. Crack in your egg and mix well to combine.
6. Now add in your flour mixture and fold everything well to a cake batter.
7. Now slowly using an ice cream scooper, a piping bag or a normal tablespoon, spoon in your batter into the cake pan.
8. Place the pan in the preheated oven for around 15 minutes or until a tooth pick inserted comes out clean.
9. Allow the pan to cool exactly for 10 minutes on a cooling rack.
10. Invert the mini cakes from the pan and to cool completely while we prepare the topping and the icing.

1. Combine honey, powdered sugar, butter and lemon juice/ cream and make sure it is not too thick nor too watery. Reduce your lemon juice/ cream accordingly.
2. Drizzle over the top of the cooled mini bundt cakes and garnish with your prepared nuts topping or slivered pistachios. Serve Immediately or you may keep the cake for up to 3 days in room temperature.

1. Combine Chia seeds, Oats, Almond milk, Salt, Cinnamon Powder, Maple Syrup and Honey in a mason jar or a glass container. Give it a good shake or mix.
2. Place it in the refrigerator overnight.
3. Give the mixture a good stir to make sure the chia seeds have soaked up all the goodness.
4. You may add in berry puree or fruit smoothie for some extra craziness, but I prefer bite-size fruits in my jar.
5. Top up with some cereals for crunch, any dry fruits (I used walnuts), fruits and berries. (all these are optional)
6. Voila! Your Oats is ready to be relished.