• 150 gms Boneless Chicken 
• 1 tsp White pepper 
• 1 tsp Paprika powder/ Red Chilli powder 
• 1/4 tsp Garlic powder
• Salt
• Olive oil- to shallow fry the chicken 
• 1 tbsp Butter
• 1 tbsp Flour
• 1/4-1/2 cup Milk
• 1/4 tsp Red Chilli Flakes
• 1/4 tsp Oregano
• 1/4 cup Capsicum, chopped finely (optional)
• 1 tbsp Black Olives, sliced (optional)
• 2 tbsp Tomato Ketchup 
• Mozzarella Cheese
• Egg whites 
• Bread Crumbs 
• Vegetable Oil for frying

1. Marinate the chicken pieces with white pepper, garlic powder, paprika powder and salt and shallow fry in olive oil no more than 5 minutes and set aside and chop with finely once cooled. 
   
   
   
2. In to the same pan, add a butter slice, sauté the flour and switch off the flame and pour the milk little by little, whilst stirring constantly. 
3. Into the bechamel/ white sauce, add your chilli flakes, Oregano, White pepper powder and salt. 
4. Chop up the chicken pieces and add the chicken to the prepared sauce. 
5. Next add in your capsicum, olives and tomato ketchup.
6. Onto a clean counter top, place your risen dough and make small balls from it and flatten using a rolling pin and add in the thickened filling and Mozzarella Cheese and roll into balls and remove the excess dough if necessary.
7. Finally dip and roll the ball in egg whites and coat in bread crumbs.
   
   
   
8. 
   
   
   Fry in a deep curved wok (to get the pizza bombs cooked thoroughly). - Make sure the flame is not too high or too low. 
9. Enjoy with some ketchup! 

• 2 medium sized potatoes, cubed, boiled with salt and mashed
• 1 Potato (sliced to make sticks)/ Frozen French fries
• 200 gms Boneless Chicken, boiled with salt, pepper and Turmeric powder
• Few florets of Cauliflower, chopped finely
• 1/2 Onion, minced
• 2 Garlic, small, minced
• 1 very small piece Ginger, minced
• Green chillies (optional)
• 1/4 tsp Turmeric Powder
• 1/2 tsp Kashmir Chilli powder
• 1 tsp Ghee/ clarified butter
• 1/4 tsp Garam masala
• Mozzarella Cheese, cubes/ shredded

• Egg, whisked with salt and pepper
• Bread crumbs+Oats+Corn flakes *

1. In a pan pour some oil and add in the finely chopped/ minced Onion, ginger garlic and saute until translucent and aromatic.
2. Next add in the finely chopped Cauliflower and add salt as required.
3. Next add in the shredded chicken and the spices mentioned above.
4. Finish off with ghee and garam masala.
5. Add in the Mashed potatoes and combine well.
   
   
   
6. Sprinkle salt on the potato sticks.
7. Once the potato chicken mix has slightly cooled, make small balls out of it, using your index finger , make a small dent and add the small cheese cube and make a ball.
8. Next push in a potato stick and press well to form a shape of drumstick.
   
   
   
9. Next, coat the drumsticks in the egg wash and coat in the bread crumbs mix.
   
   
   
   
   
   
   

   

   
   
   
   
10. Fry on high, until golden (be careful not to burn them).
    
    
    
11. Enjoy warm (for the cheesy texture) with a hot cup of chai!

• 6-7 Bread slices 
• 150 grams Boneless Chicken, sliced
• 1/2 tsp Garlic paste
• 1 tsp Kashmiri Chilli powder 
• 1/4 tsp Pepper powder
• Salt, as required 
• 1/2 Onion, chopped 
• 1/2 Capsicum, chopped
• 4-5 tbsp Tomato Ketchup
• 1 tsp Tomato paste
• Freshly minced garlic, a pinch
• 1/4 tsp Oregano
• 3-4 tbsp Black Olives, sliced
• Mozzarella Cheese
• Red Chilli flakes, a pinch (optional)
• 2 tbsp Butter 
• 1/2 tsp garlic, freshly minced
• Salt

1. Marinate the sliced chicken with Kashmiri Chilli powder, garlic paste, black pepper powder and salt.
2. Fry the chicken pieces in vegetable oil and set aside.
   
   
   
3. To make the pizza sauce, to a small bowl, add the tomato ketchup, tomato paste, oregano, minced garlic (only a pinch, as the garlic can over power)
4. Next, trim the sides of the bread slices. 
5. Moisten the bread with fingertips, and flatten using a roller.
   
   
   
6. Spread the pizza sauce over the bread, sprinkle mozzarella cheese, add the chopped onion and capsicum, and top up with sliced black olives. Place 2-3 pieces of the fried chicken pieces and roll them. At the end of the bread,dampen with water and press the roll to the end and seal it.
7. Cut the roll into half and place both the roll on a small baking dish, cut side facing up. Similarly do rest of the bread slices and fill the baking dish.
   
   
   
8. Finally, mix softened butter with minced garlic and salt and apply over the rolls and spread the remaining pizza sauce over the rolls and add leftover chicken pieces and chopped veggies.
9. Now sprinkle mozzarella cheese generously, and sprinkle little red Chilli flakes (avoid if children can’t stand spice)
10. Bake/ microwave until the cheese melts and serve warm! 

• 2 Potatoes, chopped
• 2 Garlic Cloves
• 1 Medium Onion, chopped finely
• 1/4 tsp Red Chilli Flaked
• 1/4 tsp Freshly Crushed Pepper Powder
• 1 1/2 tsp Kashmiri Red Chilli Powder
• 1 tbsp Butter
• 2 tbsp All Purpose Flour
• 1 cup Milk
• 1 tsp Paprika Powder / Red Chilli Powder
• 2 tbsp Olive oil
• 1 tbsp Butter
• Salt as required
• Cheese Slice
• Mozzarella cheese

1. Parboil your potatoes that has been chopped into cubes, in water with some salt. Drain and set aside.
   
   
   
2. In a food processor / grinder, drop in the chicken breast pieces with roughly chopped garlic clove, red chilli flakes, black pepper powder, and red chilli powder, mince coarsely and set aside. 
3. In a pan, make a roux by dropping a knob of butter and add in the flour and mix well while keeping the flame on low.
4. Next, pour the milk gradually and mix without lumps, allowing the roux to thicken slowly, your bechamel sauce is ready, set aside.
5. Now, in a baking pan, place baking paper and drop in the parboiled potatoes and add in the minced garlic, paprika/ red chilli powder, salt, and drizzle olive oil and allow to roast for 5-8 minutes at 180°C.*
   
   
   
6. In a pan, drop in butter, chopped onions, salt as required and minced chicken mix.
7. Now take an earthern pot/ Chatti and assemble the prepared layers.
8. In the Chatti, pour a ladleful of bechamel sauce. 
   
   
   
9. Next add in your roasted potatoes, the chicken mince masala layer and generously pour the bechamel sauce. **
10. Next add in the cheese slice and top with Mozzarella Cheese and broil the chatti in the oven until cheese melts and flavors come together. 
11. Your Cheesy Chatti Chicken is ready to devour! 🤤🤤

• * You may deep fry the potatoes too.
• ** You may repeat the layerimg process.
• I did not add salt in my bechamel sauce as all other layers had enough salt in it.
• You may prepare the same in a pan, if you do not have a chatti/ earthen pot. Just place lid and put on simmer in the final stage to allow the cheese to melt
• Do not place your Eathern pot in a preheated oven, only broil the Chatti for the cheese to melt. You may alternatively simply place the Chatti on the gas stove, place a lid and put on simmer until cheese melts (around 5 minutes). 

Pepperoni Pizza Pancakes

Ingredients :

Tomato Sauce Base:

Instructions :

Notes:

Ingredients :

Dough:

Filling :

Instructions :

Note:

• 1 cup Cornmeal/ Masa Harina
• 1/2 cup Blitzed Cauliflower (optional)
• 1/4 cup All Purpose Flour
• A pinch of sugar
• 1/2 cup canned creamed corn or corn niblets
• 1 tbsp butter, room temperature
• 1/4 cup heavy cream
• 1 large egg
• Salt as required.

• 3 tbsp vegetable oil 
• 2 tbsp all purpose flour
• 3 tbsp red chilly powder
• 1 tsp cumin powder
• 1/4 tsp dried oregano
• 1 cup low-sodium beef broth
• 1 Large Tomato, blended**/ 1 store bought canned tomato sauce
• 1 clove garlic, minced/ 1 tsp garlic powder
• Salt, as required

• 250 gms ground beef
• 1 Onion, chopped
• 2 Garlic Cloves, minced
• 2 tsp Red Chilli Powder
• 1 tsp Cumin Powder
• Freshly Ground Pepper
• Salt, as required
• 1 cup Mozarella*
• Sliced Pickled Jalapenos, for garnish
• Finely chopped Tomatoes, for garnish (without the inner core)

1. Prepare your enchilada sauce, by stiring your oil, flour, chilli powder, cumin powder and oregano in a sauce pan on sim and allow to bubble.
   
   
   
   
   
   
2. Add in your beef broth, tomato sauce, garlic and salt as required.
3. Allow to simmer for 5-10 minutes, stir occasionally. Set aside, allow to cool.
4. Preheat oven to 210 deg C. Grease a large casserole dish with butter or cooking spray.
5. In a large bowl, mix all the ingredients under corn base. Now, into the prepared casserole dish, transfer the corn base and bake for around 15-20 minutes, or until golden. Allow to cool.
   
   
   
6. In a skillet, over pour olive oil and sauté your chopped onions and minced garlic , once fragrant add in your seasonings like chilly powder, cumin powder, salt and pepper. Now add in your ground beef, break the meat using your wooden spoon, for around 6-7 minutes, until no pink color in visible. Drain the residual fat, that oozes out.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
7. Once your corn base has cooled, poke in using a fork and pour in your prepared enchilada sauce.
   

   

   
   
   
   
8. Add your prepared beef and top with cheese.
   
   
   
9. Cover with foil and bake for around 15-20 minutes. Allow to broil after removing the foil, so that cheese turns golden, for around 5 minutes.
10. Your delicious Tamale Pie is ready to serve. Garnish with chopped tomatoes and sliced pickled jalapenos and a dollop of sour cream if you have or a sprinkle of chopped parsley will do. 

• Frozen Kawan Tortilla Wraps
• 2 Omega eggs
• 1 tbsp finely chopped onion
• 1 tbsp finely chopped capsicum
• 1 tsp smoked paprika powder
• Salt as required
• 1 tbsp olive oil
• 2 tbsp Corn niblets
• 1 tbsp Sliced Black Olives 
• 1 tsp Chopped Jalapeños 
• Handful of Shredded Mozzarella Cheese
• 1 packet Oman Chips
• Chopped Coriander leaves. 

• 2 - 3 tbsp Mayonaise
• 2 tsp Tomato Ketchup
• 2 tsp Sriracha sauce/ hot sauce
• 1 tsp Tobasco sauce
• A squeeze of lemon juice
• 1/2 tsp Black Pepper Powder
• 1 tsp Smoked Paprika

1. In a bowl, prepare the sauce by mixing the ingredients mentioned below Dynamite sauce and set aside. 
2. Make an Omlette using chopped onions, capsicum, smoked paprika powder, and salt as required.
3. Place 1 Kawan Tortilla wrap right away and allow the Omlette to cook for around 2 minutes.
4. Now flip, and add in your defrosted corn niblets, sliced black olives, chopped jalapeños, shredded Mozzarella cheese, slightly crushed Oman chips and drizzle in your prepared sauce and finally garnish with chopped Coriander leaves.
5. Now carefully, roll the Tortilla wrap from one side to the other and press down so that the melted cheese allows the wrap to bind together.
6. Trasfer to a serving plate.
7. Cut into half and serve hot alongside your favorite sauce or the Dynamite sauce.