• 1 medium Onion, roughly chopped
• 1 medium tomato, roughly chopped
• 1 garlic clove
• 1 really tiny piece of ginger (you don’t want it to overpower)
• 1 + 1 tbsp Butter 
• 1 green Chilli
• 8-10 Cashews
• 8-10 Raisins
• Ketchup (optional, as required)
• 1 tsp Kashmiri Chilli powder
• Dried Fenugreek leaves, a pinch 
• A drizzle of fresh cream (any sugarless cream will do)
• 2-3 Eggs
• Coriander leaves, for garnish 

1. In a pan, add in your blob of butter and sauté your chopped onions and once translucent add in your chopped tomatoes, ginger garlic, green chilli, cashews and raisins and close the lid. 
2. Add in a tbsp of water and allow them to get mushy on low flame. 
3. Once mushy, allow to cool a bit, once touchable, add the sautéed veggies to a blender and blend to a smooth fine paste. 
4. Next in the same pan, add in a blob of butter and add in a teaspoon of Kashmiri chilli powder for that extra color and mix well. 
5. Next, add in the paste to the pan and pour some water or milk to adjust the consistency and add salt and ketchup as required.
6. And add in a pinch of dried fenugreek leaves and allow to come to a slight boil.
7. Finally pour in the cream and crack in the eggs and cook covered until desired consistency of egg and garnish with chopped coriander leaves. 
8. Enjoy hot with chappati, poori, bhatura etc!

Layer 1:

Layer 2:

Layer 3:

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

1. Mix biscuit powder with melted butter and press and level it in a baking dish.
2. Combine the cream, mango purée and condensed milk and spread evenly on the biscuit layer.
3. Mix every ingredient under the layer 3 list and pour gently over the cream layer.
4. Bake at 180 deg C for around 15 minutes. Bake on the top rack for 10 minutes and the rest 5 minutes on the bottom rack. 
5. Prepare the sugar syrup by boiling water, sugar and lemon juice. Once combined and starts bubbling keep timer for around 8 minutes, allow to cool and pour over the Basbousa.
6. Enjoy warm or cooled.

• 2 eggs
• Salt, as required
• Freshly cracked black pepper 
• 2 tbsps butter 
• 1 small Onion, finely chopped
• 1 small Garlic clove, minced
• 6-7 white/ brown button mushrooms
• 1 tbsp Water, to wet the mushrooms
• 1 tbsp Heavy cream/ fresh cream
• 1 Cheese slice
• Steamed veggies

1. Crack 2 eggs in a bowl, add salt and freshly cracked pepper and whisk well.
2. In a small fry pan, add a tablespoon of butter and swirl the pan, add in the finely chopped onions and sauté well. Add in the minced garlic.
3. Now add in the sliced mushrooms and wet the mushrooms with water and salt and pepper, as required.
4. Now por the heavy cream and allow the sauce to thicken. Transfer to another bowl.
5. Wipe the fry pan with a kitchen towel and add in butter and pour the whisked eggs. Pull from the sides, so that all the eggs cook well.
6. Add in the mushroom filling and the cheese slice and flip over one side of the omelette over the mushroom filling and serve hot with your side of steamed veggies.

• 10-12 Cashews, soaked in warm water 
• 700 gms Chicken, curry cut pieces 
• 1 tbsp Ginger garlic, crushed
• 5 tbsp Coconut oil
• Curry leaves
• 3-4 Green Chillies, slit
• 1 large Onion, finely chopped
• Salt, as required
• 1 medium Tomato, chopped
• 1/4 tsp Turmeric powder 
• 2-3 tsp Coriander powder
• 1 tsp Garam masala
• 1 tsp Black pepper, coarsely ground 
• 1 tsp Black pepper powder
• 1/2 cup water
• 2-3 tbsp milk 
• Coriander leaves, Finely chopped 

1. Soak the cashews in warm water and after 10- 15 minutes, grind the cashews to a paste by using 2-3 tbsp milk.
2. In a clay pot, pour coconut oil, add the crushed ginger garlic, sautee until aromatic and add curry leaves and green Chillies. Sauté well.
   
   
   
3. Add the chopped onion, and add salt, sauté until translucent. Next add chopped tomatoes. Cover and cook for 2-3 minutes.
4. Add in your spice powder, mix well and add the chicken pieces with salt, as required.
5. Add the water and allow to cook covered for 20 minutes.
6. Once chicken is cooked, add the cashew paste and garnish with chopped coriander leaves. 
   
   
   
7. Enjoy with iddiyappam/ noolputtu, nice pathiri, chappati, ghee rice, etc!

• 400 gms Marble Cake, store bought
• 2 Crème Caramel Sachet (prepare as per package instructions )
• 500 ml + 500 ml milk (for the crème caramel)
• 120 ml Milk (for the dream whip)
• 1 Sachet Dream Whip (prepare according to package instructions)
• 1 tsp Vanilla Essence
• 1/2 can Sweetened Condensed Milk
• 1/4 cup Thick Cream
• Cocoa powder, for dusting 

1. Slice the marble cake and layer the cake slices tightly without any gap.
2. Next, prepare the Creme Caramel according to package instructions and allow to cool, set aside.
3. Next prepare the cream mixture by beating the dream whip powder mix in some milk, according to package instructions, beat until thickens.
4. Next add in your condensed milk and thick cream, mix well. 
5. Finally add the cooled custard prepared earlier and combine well.
6. Pour the prepared custard cream over the marble cake and make another layer with the same method.
7. Seal and wrap well using a cling film and allow to set in the refrigerator overnight.*
8. Finally, right before serving dust some cocoa powder and enjoy!

Malai Mutton Biryani

• 500 gms mutton
• 3 medium Onions, chopped
• 2 tbsp ginger garlic paste
• 7-8 green chillies, crushed
• 1 tsp ginger garlic paste
• 2 tbsp Yogurt
• Chopped coriander
• Chopped mInt
• 1 tsp Garam Masala
• 2 1/2 cups Basmati Rice, soaked and drained
• 2 tsp ghee (clarified butter)
• 1/4 Cup oil
• 1 tsp Shahi jeera
• Whole spices - 2 cardamom, 3 cloves, 2 cinnamon pieces, 3-4 Bay leaves
• 3 3/4 cups Water
• 3 tbsp Cream
• Squeezed Lemon
• Salt, as required
• Turmeric water/ milk (you may use saffron)

1. Marinate the mutton pieces with ginger garlic paste, yogurt, herbs (coriander & mint), garam masala, crushed ginger garlic paste, and salt as required.
2. Soak Basmati rice at least for 25- 30 mins.
3. In a large non stick pan, add ghee and oil and fry the onions, till golden and crisp.
4. While the onions fry, in a medium non stick pan, add ghee and crushed ginger garlic paste, Shahi jeera, and your marinated mutton, allow to cook for at least 1/2 an hour on simmer and check if meat is cooked. Add the cream and half of the fried onions and mix well. 
5. 
   
   
   
   
6. If the water has drained, add in 1/2 cup f water and allow to simmer for 15 minutes until the gravy thickens.
7. Drain the fried onions once golden and crisp and set aside. Now, to the fried onion oil, add in your whole spices, and add your soaked and drained rice, mix and make sure the grains of rice are covered in oil and pour water and allow to cook for 25 mins until cooked. (for detailed instructions check here).
8. To the cooked malai mutton masala, squeeze lemon and add salt as required, garnish with chopped coriander leaves.
9. Transfer the rice to a large bowl, now start layering the rice as the first layer, then add in the mutton masala, then again add the rice layer and garnish with fried onions and coriander leaves and sprinkle turmeric water/ milk for added natural colour. 
10. Cover with an aluminum foil and let it sit on dum at least for 1/2 an hr and serve with raita/ pickle.

• 1/4 cup Almonds, chopped
• 1/4 cup Walnuts, chopped
• 8-10 Bread slices
• Water, for brushing 
• Oil, for frying
• Cream/ Ashta for filling
• Dried Rose for Garnishing
• Slivered Pistachios
• Sugar Syrup

1. Prepare the sugar syrup and set aside to cool.
2. Chop almonds and walnuts and set aside.
3. Using a large cookie cutter, make bread discs, brush some water, and roll using a rolling pin.
4. Fill the chopped nuts and make a half moon shape and seal the edges using a fork.
   
   
   
5. Fry the Qatayef until golden and crispy.
6. Fill the Qatayef with Cream or ashta.
7. Pour your prepared sugar syrup 
8. Garnish with dried rose and silvered pistachios and enjoy!

• 2 Sachets Dream Whip
• 1/2 cup cold milk 
• 1/2 cup cold coconut milk (tin/fresh) + reserve 1/4 cup for biscuits 
• 200 gm thick cream/ heavy cream
• 4 tbsp Condensed milk
• 20-22 Lotus Biscoff biscuits/ any of your choiche
• 2-3 tbsp Lotus Biscoff spread 
• Toasted coconut/ dessicated coconut for garnish.

1. Whip up your dream whip sachets with milk and coconut milk.
2. And fold in your thick cream and Condensed milk.
3. Now to a flat bottom dish place your biscuits aligned and pour some of your reserved warm coconut milk*. 
4. Now drop in your prepared coconut cream and spread out evenly using a spatula. And refrigerate for at least half an hour. 
5. Finally garnish with some lotus biscoff spread or Sprinkle toasted coconut and/ dessicated coconut. 
6. Refrigerate and enjoy! 😍 

Gajar Ka Halwa is one of my favorite Indian desserts.. (after Gulab jamun🙈). This is a dessert that I have been preparing since a very young age, whenever I felt like having desserts. So experimenting a dessert with my favorite gajar ka Halwa toh Banta hai! 😝

Well, lotus spread and their biscuit are now my biggest obsession.. I try adding them in everything knowingly and unknowingly.. If I say that I am going to make some dessert the hubster keeps pestering me asking if I weren't adding lotus biscuits in it! Haha
So now you know! How much I love them. Contradictory to my liking of these yum lotus biscoff, I do not like to have them plain. I specifically like to have them in dessert. Not even with tea or coffee.

Now coming back to the invention of the trifle, like I said I had been craving carrot halwa since a while, so I made it and it's been quite a while now that this recipe has been sitting in my drafts! It was high time I put to some use for our Eid dessert ideas. I am that person who lovesss cooking and experimenting, but if you ask me what are you making for Eid or any other special occasion I just go blank as if I haven't cooked my entire life. Is it just me? Or is some one able to relate? Let me know in the comments below.
So, coming back to the recipe, I wanted my dessert to be nutty (meaning with nuts and tastes like it). For that I added 1/2 tsp of Almond extract, you may add vanilla extract or completely omit the step.

This trifle is basically layers of rich carrot halwa and luscious Lotus biscoff cream piped in and the chopped almonds in the carrot halwa plays with the textures making it even more scrumptious. This recipe is so easy and so versatile. Well, one thing I can assure you is that gajar ka Halwa and biscoff flavors go hand in hand.

Basically this is a dessert that I prepared when cravinga were at its highest. And that feeling of satisfaction is heavenly. This is dedicated to all lotus biscoff lovers. Advance Eid Mubarak wishes to everyone who is reading this. May Allah accept all our Qiyaam, Siyaam, our duaas and all our good deeds. May Allah make us amongst those who witness the next holy month of Ramadan. Taqqabal Allahu minna wa minkum. 🌹🎀🌹

Ingredients :

• 500 gms Indian Young carrots*, grated
• 2 tbsp pure ghee
• 2 cups milk (or 1 cup milk and 1/2 cup condensed milk)
• 1/2 cup sugar
• 1 tsp cardamom powder
• 4 tbsp chopped almonds
• 1 tbsp ghee (optional)

• 1 Sachet dream whip (whipped according to package instructions)
• 1/2 tsp vanilla/ almond extract (optional)
• 3 tbsp lotus biscoff spread
• 3 tbsp thick cream or fresh cream

1. In a heavy bottom pan bring the milk to a boil. Keep stirring in between, be careful not to burn it.
2. In a large skillet add 2 tbsp ghee and sautee the carrots until the color changes and water is evaporated .
3. Next pour half the milk and cook slowly, mixing in between and add rest and aloow to combine while mixing.
4. Now add 1/2 cup sugar and mix well and add condensed milk if adding.*
5. Finally when little moisture is left, add your cardamom powder and garnish with chopped almonds and your gajar ka halwa is ready. 
6. If your halwa doesn't come off your pan or you want that extra richness finish off by adding 1 tbsp ghee.
7. Now to prepare the lotus biscoff layer, whip the dream whip sachet according to package instructions and vanilla or almond essence (optional)
8. Add to it add melted and cooled lotus biscoff spread and add in your thick/fresh cream.
9. Fold everything gently.
10. Your lotus biscoff cream layer is ready!
11. Now time to aseemble. Add a few spoons of carrot halwa at the bottom of the desset glass/jar.
12. Next pipe the prepared lotus cream. Repeat the process until done.
13. Garnish with almonds and/ leftover gajar ka Halwa. 
    

• I could not get Indian carrots, but using Indian carrots is the best.
• You may use 2 cups whole fat milk or 1 cup milk and 1/2 cup condensed milk.
• You may sautee your almonds in ghee and add.
• If you do not like whipped cream, you may use 200 ml thick cream/fresh cream and add 3 tbsp powdered sugar and fold in the melted lotus spread. 

Ingredients: Recipe adapted from Natasha’s Kitchen 

• 500 gm boneless chicken breasts, cut into 1 -inch thick strips
• Salt to taste
• 1/4 tsp black pepper plus more to taste
• ½ tsp Garlic Powder
• 1 cup all-purpose flour to coat the chicken
• 6 Tbsp olive oil divided
• 1 box about 12 - 15 white mushrooms thickly sliced
• 1 tsp soy sauce
• 1 medium onion finely diced
• 3 garlic cloves minced

Ingredients for White Sauce

• 2 Tbsp unsalted butter
• 1 Tbsp Olive Oil
• 3 Tbsp all-purpose flour for the sauce
• 1 1/2 cups chicken broth
• 1 cup milk + 1/2 cup heavy cream/ thick cream 

Instructions:

• 1/2  cup warm water
• 1/2 tsp active dried yeast
• 1 tbsp sugar
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1 1/4 cup milk

1. In a large mixing bowl combine warm water with yeast and sugar. (Do not kill the yeast by pouring in hot water, it just needs to be warm) 
2. Set aside for 10 minutes. Then add milk.
3. In the meantime, combine the rest of the dry ingredients and whisk to combine.
   
4. Add the dry ingredients into the milk mixture gradually and whisk creating the pancake batter without lumps.
   
5. Set aside the batter for 15-20 minutes to give the yeast time to wake up.
   
6. Preheat a non-greased non-stick skillet over medium-high heat.
7. Pour ⅛ of a cup of batter into a preheated skillet and fry the pancake on one side until the top surface is no longer shiny about 2-3 minutes.
   
8. The bubbles created during the frying process is a good indication that yeast in the batter is working properly.
9. Once the surface is dry and no longer shiny remove the pancake onto a clean kitchen towel and cover to prevent it from drying out. Continue with the rest of the batter. Adjust the heat as needed so the bottom part of the pancake doesn't burn.
10. Let the pancakes cool and keep them covered under a kitchen towel to keep them from drying.
    
    
    
    
    
    
    

Rose Scented Sugar Syrup :

• 1 cup white granulated sugar
• 1/2 cup water
• 1 teaspoon rose water

Instructions:

1. In a medium saucepan, combine together the sugar, water, and a teaspoon of rose water. Set on the stovetop over high heat. Try to avoid stirring it as it heats to prevent crystallization from happening, but if the sugar is not dissolving, then help it out with a few stirs. Once it comes to a boil, STOP stirring.
2. Bring to a rolling boil, then immediately reduce the heat to medium-low and let it simmer for 10 minutes. Set a timer! The syrup will thicken slightly and have a consistency similar to pancake syrup. If it simmers for longer it could thicken too much and become candy-like.
3. Remove off the heat and transfer to a large bowl and allow to cool to room temperature before pouring over the Qatayef.

Ashta (Cream Filling):

• 1.5 Tablespoon cornstarch.
• 1 cup milk.
• a dash of rose water.
• 3-4 Tablespoon unsalted cream cheese.
• 1 tablespoon condensed milk or icing sugar

Instructions: 

1. In a small saucepan, off the heat, whisk together the milk, sugar, and cornstarch until well combined and the cornstarch has dissolved completely without any visible lumps.
   
2. Set the saucepan over medium-high heat and bring to a full boil, whisking constantly. Continue to boil for a few more seconds until the mixture thickens and large bubbles form around the surface.
3. Remove the saucepan from the heat and whisk.
4. Set the cream-filling aside to cool slightly and mix in the rose water and cream cheese.
   

Final Assembling:

• Scoop about a teaspoon of the Ashta filling in the middle of the Qatayef.
• Pinch the edges together sealing them two-thirds of the way. Dip the open side into ground pistachios.
  
  
  
  
• Arrange nicely in a round assemble in a serving dish and cover until time to serve.
  
• Drizzle the sugar syrup over the Qatayef right before serving. Enjoy them melt in your mouth!