• 1/2 cup Toor Dal
• 1/2 Onion, sliced
• 1/2 Tomato, chopped
• 1-2 Green chillies, slit
• 1/4 tsp Turmeric powder
• Salt, as required 
• 3/4 cup Water
• Coriander leaves, chopped 

• 2 tbsp Butter
• 1/2 tsp Cumin seeds
• 1 tsp Ginger Garlic paste
• 2 sprig Curry leaves
• 1 tsp Kashmiri Red Chilli Powder
• A squeeze of Lemon juice
• Coriander leaves, chopped 

1. Wash toor dal well and add to a pressure cooker. 
   
   
   
   
   
2. Pressure cook all the ingredients except for the ingredients under tadka for 1 whistle. Allow the pressure to release naturally.
3. In a small tadka pan, add in butter, allow to melt. 
4. Splutter the cumin seeds, add ginger garlic paste, curry leaves, chopped coriander leaves and sauté well. 
5. Pour the cooked dal, add in the Kashmiri Red Chilli powder, and adjust seasoning if required.
6. Allow to simmer well. Finally squeeze lemon juice, garnish with chopped coriander leaves and add in a blob of butter.
7. Enjoy with cooked rice, and your favorite sides like chicken or fried seafood!

• 500 gms Chicken, curry cut
• 1/4 tsp Turmeric powder
• 2 tsp Kashmiri Chilli powder
• Salt, as required

• 2 large Green chillies, mild, chopped (more if you like it spicy)
• 2 sprigs Curry leaves, chopped
• 1/2 of a peeled onion, chopped roughly
• 1/4 inch ginger piece
• 3 cloves of Garlic
• 1/2 cup Yogurt 
• 2 tbsp Tomato paste
• 1 tsp Kashmiri Chilli powder
• 1/2 tsp Coriander powder
• 1 tbsp Tomato Ketchup
• 1/2 cup water 
• 1 large knob of butter 
• Salt,as required 
• Pinch of sugar 

1. Marinate the chicken with Kashmiri Chilli powder, Turmeric Chilli powder, and salt as required.
2. Fry the marinated chicken pieces in vegetable oil and do not over crowd the pan while frying, for around 10-12 minutes .
3. Chop the green chillies and curry leaves and set aside.
4. In a mixer jar, add in the chopped onions, ginger pieces, garlic, yogurt, tomato paste, tomato ketchup, red chilli powder and coriander powder. Blend well to a fine paste.
5. In another pan, add a knob of butter and add a couple of tablespoons of the fried oil to the butter (so that the butter does not burn).
6. Now add in the chopped curry leaves and chopped green chillies, saute for a couple of minutes.
7. Add in the prepared yogurt-tomato paste. Mix well and allow the gravy to cook well.
   
   
   
8. Next add in the fried chicken pieces and pour water and allow to come to a boil, add salt, as required. And a pinch of sugar.
9. Let the gravy reduce and come to a boil and when the color of the gravy changes to a bright red and the oil separates from the gravy, you know your curry is done!
   
   
   
10. Enjoy with a hot flakey porotta! Yummmm...

• 1 1/2 cup All purpose flour
• 1 tsp baking powder 
• 1/2 tsp baking soda
• Black pepper, crushed
• Salt, as required 
• 1/2 cup cold butter, cubed
• 1 tbsp butter, melted
• 1/4 cup Scallions, chopped
• 1/2 cup shredded cheddar cheese
• 3/4 cup buttermilk

Instructions:

Now pour the buttermilk, little at a time and bring to a dough until not too sticky or too crumbly.

Flatten into a rectangle shape and fold the short sides overlapping each other and press down and flatten and repeat the process again.

Now flatten a little and using a dough scrapper/knife , cut the dough into 6 equal squares.

• 6 Slices of White/ Milk bread
• 1 med Onion, chopped finely
• 2 Garlic cloves, chopped finely
• 1+1 tbsp Butter
• 150 gms Boneless Chicken
• Salt, as required
• 1/2 tsp Black Pepper Powder, crushed
• 1/2 Paprika/ Red chilli powder
• 1 tbsp All Purpose Flour
• 1/4 Cup Milk
• 2 tbsp Mayonnaise 
• 1 tbsp Tomato Paste
• 1/4 tsp Oregano
• 1/4 tsp Red chilli flakes
• Cheese Slices, as required 

1. In a pan, drop a tbsp of butter and add in your onion and garlic, chopped in the food processor.
2. Next, pulse your boneless chicken pieces in the same processor and mince the chicken.
3. Add the minced chicken to the onions and add salt as required.
4. Add spices like black pepper powder, paprika/ red chili powder.
5. Drop a piece of butter to the chicken add in your flour, give it a mix, reduce heat and pour in the milk, allow to cook on low heat.
6. Next, add in mayo and tomato paste, combine well.
7. Lastly add in oregano and red chili flakes.
   
   
   
8. Place the bread on a griller and add in your creamy chicken masala and place a cheese slice and place your other slice of bread, allow to grill.
9. Spread some butter and grill for a couple of minutes and your sandwich is ready to serve.
10. Slice the sandwich diagonally and enjoy with some ketchup.

Ingredients :

Blondies:

Butterscotch sauce :

Instructions:

Notes :

• 500 gms mutton
• 1 large onion, sliced
• 1 1/2 tbsp garlic paste
• 1 tbsp ginger paste
• 2 - 3 green chillies, slit (depending on spice level, I prefer less chillies as this dish isn't on the spicy side) 
• 1 large tomato, chopped 
• 1/4 tsp Turmeric powder 
• 2 tsp Kashmiri Red chilli powder 
• 1 tsp Garam masala powder 
• 8-10 cashews 
• 1 tbsp butter
• 1 tsp Kashmiri Red Chilli powder
• 1/2 cup milk
• 1 tbsp Tomato ketchup
• 1/4 tsp Garam masala
• 1/4 tsp dried Fenugreek leaves 
• 2 tbsp cream 

1. In a pressure cooler, add in a tbsp of oil and Sautee your onions until translucent. 
2. Now add in your ginger-garlic paste and green chillies. Saute for around 30 seconds. 
3. Next add in your chopped tomatoes and cahsews, Sautee. 
4. Add your spice powders - Turmeric powder, Kashmiri Red Chilli powder, and Garam masala. Sautee for a minute on simmer. 
5. Add in your cleaned mutton pieces and add salt as required. (around a tsp and 1/4)
6. Pour 1/2 cup water or until the mutton pieces are almost covered in water. 
7. After around 5-7 whistles (depending on the maturity of the meat), switch off and allow the pressure to release on its own. 
8. Once the pressure has released and you open the lid, fish out your mutton pieces and set aside. 
9. After allowing your curry to cool a bit, add the contents to a mixer grinder and grind to paste. 
10. Now into a steel skillet or casserole add in a tbsp of butter, and add in a tsp of Kashmiri Red Chilli powder for that extra deep color on the lowest heat setting. 
11. Immediately strain the ground paste using a steel strainer into the skillet or casserole and mix well. 
12. Pour in your milk to make your gravy thin but without losing its richness. 
13. Finish off with your garam masala and dried Fenugreek leaves. 
14. Add in your tomato ketchup or sugar for balancing. Check and adjust seasoning as required. 
15. Garnish with cream and Coriander leaves. 
16. Enjoy with ghee rice, chappathi or any rotis of your choice! 😋

• 1 tbsp vegetable oil
• 1 tbsp butter
• 1 large Potato (boiled and mashed)
• 1 large tomato, chopped
• 1/4 cup green Peas (I used frozen) 
• 1 medium Onion chopped finely
• 1/2 green Capsicum chopped finely
• 2 tsp Pav bhaji masala powder (to make from scratch I will mention below)
• 1 tsp Kashmiri Red chilli powder
• 1/2 dry Fenugreek leaves, powder it by rubbing between palms
• 1 green chili, finely chopped (if required)
• Coriander leaves, finely chopped
• 1 tsp Ginger garlic paste
• 2 tbsp lemon juice
• Around 1 cup water
• Salt as required

• 1 tbsp butter
• Coriander leaves, chopped
• 1 tbsp prepared Pav bhaji masala (not powder) 

1. In a wide bottom thick pan, pour 1 tbsp vegetable oil and 2 tbsp butter.
2. Sautee the onion and Capsicum till the wetness from them dry around 2-3 minutes.
3. Add salt as required. 
4. Add in Pav bhaji masala powder, kashmiri chilli powder and dry Fenugreek leaves.
5. Sautee and add in green chillies, Coriander leaves and ginger garlic paste. Sautee well. 
6. Finally add in your tomatoes and green Peas. 
7. Sautee and finally pour lemon juice.
8. Add your mashed potato. Mix well.
9. Pour around 1 glass of water, you want it the gravy loose. Close the lid and allow to boil for around 5 minutes and open the lid and mash using a masher and adjust water and salt as required. 
10. In an iron tawa, place a tbsp butter, drop Coriander leaves and add the prepared Pav bhaji masala and Sautee for a few seconds and place the Pav and nicely toast both sides.
11. Serve the paav and masala with a slice of lemon and chopped onion.

• 2 tbsp Coriander seeds
• 1 tbsp cumin seeds
• 1 cinnamon stick
• 1 cardamom pod 
• 2 cloves
• 2 Bay leaves 
• 2 tsp whole black pepper 
• 1 tsp fennel seeds
• 3 whole dried kashmiri chilli/ 1 normal dried chilli
• 1/2 tsp Turmeric powder 
• 1 tsp dry Mango powder/amchur powder. 

1. Dry roast the above ingredients except for Turmeric powder and dry Mango powder and allow to cool completely.
2. Grind well and finally add the Turmeric powder and dry Mango powder and give a couple of blitz and store in a dry and clean container.

• If you want super mashed up veggies in your bhaji, you may cook them well in a pressure cooker before you prepare the masala.
• The usage of the type of veggies used in Pav bhaji can make a slight difference in taste, if you like a sweeter taste you may use carrot, for extra color you may use beetroot. I personally like more Capsicum which helps bring out the flavors better.

• 150 gms dates, pitted 
• 1 cup hot water
• 3/4 baking powder 
• 3/4 baking soda
• 1 egg
• 3/4 Cup All purpose flour 
• 80 gms softened butter
• 1/4 brown sugar

• 50 gms Unsalted butter
• 1/2 cup brown sugar
• 3/4 cup heavy cream
• 1/2 tsp vanilla extract 

1. Preheat your oven to 180°C. 
2. In a heat proof bowl, add your pitted dates, baking soda and pour in the hot water. 
3. Smash the soaked dates using a potato masher. 
4. Next, in a separate bowl, cream butter and brown sugar using an electric mixer. 
5. Add the egg and beat until incorporated.
6. Add the flour and Sprinkle the baking powder and beat lightly until combined. 
7. Next add your mashed dates to the butter-egg mix. And fold until well combined.
8. I like to add a pinch of salt to balance the sweetness. 
9. Pour the batter to a pre lined Loaf pan with Parchment paper. 
10. Bake for 40-45 minutes or until skewer comes out clean. 

1. In a heavy bottom sauce pan, add brown sugar, butter, heavy cream, and allow to boil. 
2. Do not mix continuously, give a stir, or swirl the pan and let it simmer for 2 minutes, switch off the flame. And the toffee sauce is done! 

• Have it warm for extra yummy points! 
• This recipe can be doubled to make in a cake pan, the initial recipe which I followed was that of a cake pan. I wanted to make only for two, so halved the quantities and made in a Loaf pan. 
• You can bake in individual moulds too, just that pour 2/3 of the way up and bake for 25 minutes or until skewer comes out clean. 

1. Marinate the chicken using Garlic Powder, Black Pepper, and Salt for 15 minutes.
2. In a hot steak pan or heavy griddle, drizzle in the Olive oil and let the butter melt away.
3. Pat the Chicken Breast with some All-Purpose Flour and fry the steak on medium heat for about 10 minutes per side. Then increase the heat and give it a final fry of about 3-4 minutes per side or until it begins to slightly char. Do not crowd the pan, fry a few pieces at a time.

MUSHROOM SAUCE