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!

• 3 cups ready made rice powder/ 2 cups Puzhungalari (par boiled rice) soaked in medium hot water for 4-5 hours
• 1/2 box Shredded Coconut
• 1 tsp Fennel seeds
• 1/2 tsp Garam masala powder
• 1/2 Onion, roughly chopped
• Salt, as required

• 100 gms Prawns, cleaned and deviened (marinated in turmeric, chilli powder and salt)
• 250 gms King Fish slices (marinated in turmeric, chilli powder and salt)
• Coconut oil, for frying
• 2 sprigs curry leaves

• 1/2 + 3 tbsp box Shredded coconut
• 1 tsp Fennel seeds
• 1/2 cup warm water
• 1 1/2 Onions, sliced
• 1 tbsp ginger garlic, freshly pound 
• 2 sprigs Curry leaves
• 1 Tomato, chopped 
• 1/4 tsp Turmeric powder
• 2 tsp Kashmir red chilli powder
• 1 tsp Coriander powder
• 3 Green chillies, slit
• Salt, as required

1. You may prepare the pathil using two method - either by soaking the Puzhungalari in warm water for 4-5 hours and tightening the dough using rice powder or only using rice powder and adding water according to package and adding a mixture of ground paste that consists of coconut, fennel seeds, garam masala powder and onion and preparing a rice dough. Cover the bowl and set aside.
2. To prepare the filling, first fry the king fish and prawns in coconut oil with curry leaves (3-4 minutes) and set aside.
3. In an earthern pot or any pot of your choice, pour the residual coconut oil that was used for frying the fish.
4. Add the sliced onion, curry leaves and add salt and saute until translucent .
5. Next add in the pound ginger garlic paste, saute until raw smell disappears.
6. Add in the chopped tomatoes, mix and place lid and allow to cook for 1-2 mins, until mushy.
7. Next, add in the spices like turmeric powder, red chilli powder, and coriander powder, sauté well.
8. Add salt, if required and allow the ingredients to combine, you can know this when the oil starts separating from the masala.
9. Now, add in the slit green chillies and mix.
10. In a mixer grinder, add in the coconut and fennel seeds and grind to a coarse paste.
11. Add water and salt as required, allow to come to a boil.
12. Now add the fried fishes and allow to simmer on low for 2-3 minutes. Allow the masala to cool before filling the pathil.
    
    
    
13. The dough that has been resting has to be made into balls of same quantity.
14. On a banana leaf/ Aluminum foil sheet, rub a good amount of coconut oil and place a ball and spread the rice dough ball using your fingers or using the back of a flat lid. (oiled) and flatten well, not as thin thin as a roti 
    
    
    
15. Onto the flattened rice dough, spread the masala and place the fried fish (kigh fish and 3-4 prawns) and similarly repeat the process for another piece of dough ball, but this time only spread the filling and don't place the fried fish.
    
    
    
16. Now flip the flattened pathil with only the masala filling and slowly hovering it above the pathil with fried fish with the masala side facing down, slowly place one end of the pathil one the oathil with the fish and slowly slide the banana leaf off, and seal the edges using your finger impressions .
    
    
    
17. Now to a pre boiling steamer, place the prepared pathil and allow to steam for 20- 25 minutes depending upon the size of the pathil.
    
    
    
18. Once taken out, allow to cool, slice to desired sizes, and enjoy with a hot cup of sulamani (black tea).

INGREDIENTS

• 700 gm Tender Chicken Breasts
• Salt (As Needed)
• 4 Green Chilies
• 1 Onion (Finely Chopped)
• 5 gm Green Coriander leaves 
• 35 gm Butter
• 2 Garlic Cloves
• 1 small piece Ginger (Chopped)
• 2 tsp Coriander Powder
• 1 tsp Cumin Powder
• 1 tsp Garam Masala Powder
• 1 tsp Black Pepper Powder
• 1 tsp white pepper Powder
• ¼ tsp Red Chilli Flakes
• 2 tbsp Coconut Powder
• 1 2 tsp Cream
• Cooking Oil (As Needed)

INSTRUCTIONS

1. First of all, take a Blender, add chicken (after removing excessive water with paper towels), Butter, White Pepper Powder, Salt, Black Pepper Powder, Green Coriander, Onion, Coconut Powder, Cream, Red Chilli Flakes, Coriander Crushed, Garam Masala Powder, Cumin Powder, Ginger, Garlic, Green Chili. Now Blend these all ingredients with chicken. And Keep it in the fridge for 30 Minutes
2. Apply the oil at the hands, make kababs from the marinated chicken
3. Take a pan, add oil and fry the kababs lightly
4. Take oven tray and keep these kababs in this tray now oven bake for 10 minutes at 180 °C or grill them on a grill pan for 6 minutes on one side and flip and let it get done for 4 minutes on a medium-low flame. Serve Hot with creamy hummus and khubz.

INGREDIENTS

• 4 King Fish rinsed
• 15 Kashmiri Red Chilies
• 1 tsp Kashmiri Chilli Powder
• 2.5 Tbsp White Vinegar or as required
• 1 Garlic Bulb
• 1 inch Ginger chopped
• 1/4 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1/2 tsp Black Peppercorns
• a pinch Fenugreek seeds
• 6 Cloves
• 2 Marble sized Tamarind Balls soaked in 20 ml Hot Water
• Salt
• Turmeric
• Semolina (Optional)
• Flour (Optional)
• Oil for frying

Instructions

1. Soak all the spices, ginger, garlic, tamarind pulp and Kashmiri chilies except oil in vinegar.
2. Add salt.
3. Also, add turmeric powder and chilli powder.
4. Combine all nicely and soak for 35-40 mins.
5. Grind the mixture until soft and smooth. Add more vinegar if required but ensure the paste has to be thick so add vinegar accordingly. If the masala paste is thin then it would not stick to the fish.
6. Coat the entire fish with this paste. Marinate the fish for at least 30 mins.
7. Place oil in a shallow pan, once oil is quite hot, shallow fry the stuffed Kingfish. If you want it to be crispy coat the fish with semolina and/ flour. Fry until 3 - 4 minutes each side.
8. Serve the Recheado kingfish hot with salad, lime wedges, rice, and curry.