Instructions :

• 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.

• 1/2 medium size Onion, sliced
• 2 sprigs Curry leaves
• 3 tbsp Coconut Oil
• 3 green Chillies, slit
• 1/2 medium size Tomato, chopped
• 3 Eggs
• 1/2 cup Shredded Coconut 
• 1/2 tsp Turmeric Powder 
• 1 tbsp Fennel Seeds
• Salt, as required
• 1 tsp ghee

1. In an earthen pot, pour the coconut oil and Sautee your sliced onion.
2. Add salt for the onions to turn translucent .
3. Next add in your curry leaves, and slit green chilies, Sautee well.
4. Now add in the chopped tomato, mix well and close lid, allow to become mushy.
5. Next make a coconut paste by grinding shredded coconut, turmeric powder, fennel seeds and little water and grind to a smooth paste.*
6. Open the lid, and crack in your eggs and allow to cook for around 2 minutes and add in your ground paste, cook for around 3 minutes on medium low and you are done!
7. Add in a tsp of ghee for that extra richness.
8. Enjoy with mabalar Ari rotti/ Chappathi and some delicious fish fry like this. 

• Make sure to add enough water, as the earthen pot drains the moisture.
• *Do not add too much water, as you will get a smooth fine paste. 
• Do not keep the coconut paste boiling for too long it might come out a little curdle-like. Once the curry starts boiling switch off and place lid as the earthen pot will do the rest of the cooking.

• 4 Potatoes (3 shredded and 1 finely shredded, using a food processor)
• 1 Onion, finely chopped
• 1 Egg
•  4 tbsp All Purpose Flour
• 2 tbsp Corn Flour
• 1 tsp Black pepper, crushed
• Salt, as required 
• Eggs, brocolli, sausages to serve as sides

• 1 tbsp butter/ oil 
• 2 eggs
• 1 onion chopped finely 
• 1 small potato cubed (peeling the skin is optional) 
• 1 tomato chopped finely
• Salt and pepper 
• 1/4 tsp Garam masala (optional) 
• 1/4 tsp Kashmiri Red Chilli Powder (optional) 
• Red Chilli Flakes/green chilli for garnish

1. In a small Omlette pan, drop a piece of butter and saute your potatoes and allow to cook well and crisp up on the outsides. 
2. Add salt and pepper to taste. 
3. Next add in your chopped onions and add salt. 
4. Now add in your tomatoes, add salt and pepper to taste, close the lid and allow to cook for 1 minute. 
5. Open the lid and mix well and allow the tomato to caramelize well. 
6. Finally add in your chilli powder and Garam masala (this is an optional step). 
7. Saute well. Spread the veggies and crack in 2 eggs and allow to cook depending on the consistency you like you eggs, I did my eggs for around 4-5 minutes. *
8. Add in salt, pepper and red chilli flakes /slit green chillies according to your choice. 
9. Your easy peesy Afghani Omlette is ready to serve! 😍 

1. Do not add the Garam masala and red chilli powder if preparing for the first time. The authentic Omlette without additions is the best. 
2. Egg cooking directions:
3. 3-4 minutes runny yolk
4. 4-5 minutes semi cooked yolk
5. 5-7 minutes yolk cooked well. 

Blueberry Dutch Baby Pancakes

Ingredients :

• 3 large eggs
• 1/2 cup patent flour/ all purpose flour
• 1/2 cup full fat milk at room temperature  
• 1 tbsp sugar
• 3 tbsp butter
• 1 tsp Vanilla extract 
• A pinch of salt
• 1/4 Blueberries or Blueberry Compote (any berries of your choice)

1. Preheat the cast iron pan in a preheated oven at 200 °C for around 5 minutes. 
2. In a bowl incorporate all the ingredients like eggs, flour, milk, sugar, salt, and vanilla and combine well using a whisk. 
3. Now safely remove the cast iron pan from the oven using mittens and drop in 3 tbsp of butter and swirl the pan so that the bottom of the pan is covered in butter. 
4. Pour in your batter to the hot and buttered pan and drop in your blueberries, preferably Compote and allow to bake for 15-18 minutes, until the Dutch baby pancake is puffed or the sides turn golden brown at the edges. 
5. Carefully remove the pan from the hot oven using mittens and serve immediately with your favorite toppings and sauce. 

• Use cast iron for best results. However any type of Dutch oven or oven safe casserole dish would do. 
• Dutch Baby Pancakes require a good amount of butter, which adds to its taste and also helps the pancake to come off the pan easily. 
• The pancake can rise and have a shapeless outcome which is totally natural and has a divine beauty in itself. 
• You may prepare these pancakes without any berries or you may use any berry sauce, fresh fruits or Icing sugar as a garnish. 

• 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.

Regag - Emirati Flat bread 

Ingredients : (makes for 2 ppl, 2 servings each) 

Instructions :

Notes:

• 1 and 1/2 cup All purpose flour
• 1 egg preferably omega
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1 cup milk
• 1/4 cup melted butter
• 1 1/2 tsp cinnamon powder
• 3 tbsp honey
• Salt, a pinch

• 100 gms cream cheese, softened
• 1 tsp Vanilla Essence
• 1/4 cup butter, softened
• 4 tbsp heaped sugar
• 2 tsps and more of milk/cream /Whipping cream.
• A pinch of salt

1. In a large bowl add in your your dry ingredients and give a mix using a whisk.
2. Next make a well in the middle and add in your wet ingredients one by one and combine well using a whisk.
3. Cook the pancakes on a heavy cast iron pan or a pancake pan.
4. Place a small piece of butter and smear the pan.
5. Next pour in 2-3 ladlefuls of pancake batter in equal proportions and flip when you notice bubbles forming on the top.
6. Cook for 2-3 minutes and transfer to a small plate and stack them up until you finish the process.
7. The cream cheese Icing is prepared by combing all the ingredients mentioned under the ingredients of Icing. If at all yih come across lumps, use a electric whisk and combine well.
8. Finally pour this luscious and delicious cream cheese frosting over the pancakes and enjoy! 😍

As parents, don't we always get clueless on a hustle bustle mornin, where you have so much to do yet little time to manage for a healthy yet nutricious meals for yourself and your little ones? Well, this is your answer to all your dilemma. The perfect lunch box solution! Recently I have been binge watcing this series on NETFLIX, where Nadiya, the famous chef-baker that hosts the show says that oven is your best friend when it comes to cooking food that are delicious, yet you have no time to toil in front of the stove. How true is that?! You just prep the dish, place it in the oven, do your chores and bam! You have your meal ready! Like Nadiya says,  The sooner you realise the oven is your best friend in your kitchen, the easier your life is going to be and I second that! That is my mantra to easy cooking too. 

Ingredients:

Instructions:

1. Preheat your oven to 180 deg C.
2. In a frying pan, pour in some olive oil and sautee mushrooms along with minced garlic clove and broccoli and add your chicken cube.
3. In a hand whisk jar, crack in 3 large eggs.
4. Add in your Cajun spice/Oregano, salt, as required, and cooking cream and whisk well.
5. Into the whisked eggs, add your cooked veggies, finely chopped tomatoes, and Kiri cheese cubes (cut into small cubes).
6. Gently mix and pour in generously greased cupcake pans or muffin liners (if using muffin liners add 2 tbsp olive oil in the egg mixture).
7. Bake for 25 minutes or until the muffins are golden and come off the sides of the pan.
8. Once slightly cooled, enjoy with your morning cuppa coffee or tea.

Note : I got 12 Muffins from this quantity. 

Kaju chicken curry

Ingredients:

• 700 gms - Fresh Chicken (both with bone and boneless)
• 2-3 tbsp any vegetable oil
• 1 and 1/2 medium-sized Onions sliced
• 2 medium Tomatoes (roughly chopped if required)
• 3 large green Chillis
• 6 Cloves of garlic
• 1-inch piece of ginger
• 2 sprigs of curry leaves
• 10 Cashews
• 1/2 cup Hot water
• 1/4 cup milk
• 1/4 tsp Turmeric powder
• 2 1/2 tsp Kashmiri Chilli Powder
• 5 tsp Coriander powder, leveled
• 3/4 tsp Garam Masala powder
• 1/2 cup water
• Salt, as required

Instructions :

1. In a heatproof bowl, place the cashews and pour hot water. Keep aside.
2. Grab a pressure cooker, pour in the oil.
3. Add the sliced onions, while sautéing grind tomatoes, ginger and garlic in a blender/grinder.
4. Add in the Curry leaves and slit green chillies.
5. Now pour in the prepared tomato mixture and add in the spice powders and the chicken along with 1/2 cup water.
6. Finally add salt and close lid. And cook for 2 whistles and off the flame.
7. While the pressure goes prepare the cashew paste by grinding cashew and milk, adding milk little at a time.
8. 
9. Once the pressure is gone, add the prepared cashew paste and stir well and add water as required and bring it to a boil. Garnish with chopped Coriander leaves and you are done! Enjoy❤️

Khameer /Bakhmir

Ingredients :

• 1 - 1½ cup All-Purpose Flour
• 1 cup wheat flour/ atta
• 1 tbsp active dried yeast
• 1 ½ tbsp sugar
• 1 cup lukewarm water
• 1 large egg
• Salt as required
• ½ cup warm milk/ 2 tbsp milk powder
• 1 tbsp olive oil
• 1 tsp black seeds
• A pinch of cardamom powder (optional)
• Oil for frying

Instructions :

1. In a large bowl add the active dried yeast, sugar and warm water and stir until dissolved and cover the bowl with a plate or lid for about 5 minutes for the yeast to activate.
   
2. In a separate small bowl crack an egg, add warm milk and salt. (keep in mind not to pour in hot milk).
   
   
   
   
   
   
   
3. Pour the egg mixture to the activated yeast and give it a mix. 
   
4. Next, add 1 tbsp olive oil and add the cardamom powder (if using at this stage) and mix.
5. Add the flour 1 cup at a time and knead well, check the consistency, if required add more. The consistency isn't that of chappati, it is a very wobbly dough but not very sticky either.
   
   
   
   
6. Place the lid and let it rest for 1 hour in a warm dry place until it doubles in size.
7. 
8. After 1 hour, pound the dough slowly with your fists, slowly bring the dough from the sides of the bowl to the middle.
9. When at the final stage of kneading add the black sesame seeds.
   
10. Grease your hands and the countertop with vegetable Cooking Oil. Make dough balls size of an orange.
11. Now with the help of your fingers and inner palm, press the ball into a circle shape, you may use the help of a rolling pin but usually, it's done with the hands as the consistency isn't that of a chappathi.
    
12. Press to a medium thickness, not too thick or thin and cut into fours using a knife or pizza slicer into a + sign, you should now have 4 pieces of Khameer from 1 ball.
    
13. Fry in hot oil, when the khameer puffs up, flip and fry until golden brown on both sides. (Check notes for baking instructions).
    
14. Enjoy your khameer with a drizzle of honey, cream cheese, or jam, etc! The perfect Emirati Breakfast! You may also pair it with any of your choice of Indian curries.
    
    
    
    

• Be careful that the water isn't too hot, or else the yeast won't activate.
• Do not do the yeast activation in a glass or small bowl. When the yeast activates, there are high chances that the solution will overflow and you will end up with a big mess. I suggest do it in the bowl that you plan to knead the dough.
• I have used equal parts of All Purpose Flour and Atta, it is normally prepared in Maida (APF).
• You may also bake in a preheated oven at 230 deg C for 2-3 minutes changing sides when you see it starts browning.