Ingredients: 

Instructions:

• 1 kg Mutton
• 4 large Tomatoes
• 1 1/2 tbsp Ginger Garlic paste/ crushed
• Salt, as required
• 1 tsp Red Chilli powder 
• 1/4 tsp Turmeric Powder
• 1 tsp roasted and ground Coriander 
• 1 tsp roasted and ground Cumin
• 1 tsp Red Chili Flakes
• 2 tbsp ghee
• 1 tsp Lemon juice (optional)
• Ginger, juliennned, for garnish
• Chopped Coriander, for garnish

1. In a large wok/ cheena chatti, add the mutton, chopped tomatoes, ginger garlic paste, and slat as required. Mix well and allow to come to a boil. Do not add water.
2. Cover with lid and allow to cook for 20 minutes on medium heat and stir so that nothing gets burned on the bottom. Cover again and allow to slow cook for another 20-25 minutes until meat is tender. Open lid and cook uncovered for around 5 minutes until some of the liquid evaporates.
   
   
   
3. Add spices like chili powder, turmeric powder, roasted and ground Coriander and cumin, and red chili flakes. Mix well and allow the spices to be aromatic.
   
   
   
4. If you require more gravy add very little water.
5. Finally finish off with some ghee/ clarified butter.
6. Garnish with chopped Coriander and juliennned ginger. Enjoy hot with any roti.

• 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. 

• 3 large potatoes
• 2 tbsp Butter
• 1 tbsp Fresh or thick cream
• 1 Egg yolk
• 1 tsp Garlic powder
• 2 tbsp Parmesan Cheese
• 1 tsp black pepper powder
• Salt as required

• 2 Tbsp Extra Virgin Olive Oil
• 1 tbsp Butter
• 500 gm minced meat
• 2 medium onions, finely chopped
• 3 garlic cloves, minced
• 1 carrot, chopped
• 1/2 tsp black pepper powder
• 1 tsp Cajun spice, freshly cracked(optional)
• 1/2 tsp dried rosemary
• A pinch of Oregano
• 2 tbsp Flour
• 1 cup frozen corn niblets
• 1 cup frozen peas
• 3 tbsp tomato paste
• 2 tbsp Worcestershire Scauce (optional)
• 1 cup beef broth
• Salt, as required

1. Preheat your oven at 200 °C. 
2. Boil evenly chopped Potatoes in salted water for 10 minutes or until knife glides in easily.
3. In an ovenproof skillet or dutch oven pour your olive oil, and add in your butter.
4. Next add in your finely chopped onions and minced garlic. Sautee well.
5. Next add in your chopped carrots and cook for 2 minutes. Add your minced meat and break using a strong spatula or a wooden spoon, add salt as required. Meanwhile also keep an eye on your potatoes and strain when done. 
6. Add your spices like black pepper powder, cajun spice, rub the dried rosemary between your fingers and ad it to the skillet, finalyy add a pinch of oregano and mix everything well.
   
7. Next add your tomato paste, worcestershire sauce and Sprinkle your flour. 
   
8. Combine well and add in your beef stock water. 
9. Drop in your frozen corn niblets and frozen green Peas. 
   
10. To prepare your mashed potatoes layer, mash your boiled potatoes well, add in the butter, thick cram, grated parmesan cheese and 1 egg yolk. 
    
11. Also add in black pepper powder and garlic powder. 
12. Level your meat layer and add your mashed potatoes layer above the meat year and level it using a Spatula or use a fork to make a design according to your preference. 
13. Bake for 25 minutes or until the mashed potatoes layer turn golden. 
14. Enjoy! 

• 800 gms Chicken, preferably skin on
• 1 cup milk, or buttermilk/laban 
• 1 tbsp vinegar  
• 1 tbsp ginger garlic paste
• Salt, as required
• 2 tsp Chilli Powder
• 1/2 tsp pepper powder
• 1 tsp paprika 

• 1 Bowl water with ice cubes
• 1 1/2 cup All-Purpose Flour 
• 1/2 cup Cornflour
• 1 tsp mixed herbs or Cajun
• 1/2 tsp black pepper, Garlic powder
• 1/2 tsp White pepper
• 1/4 tsp onion powder (optional)
• 1 tsp paprika
• Salt, as required

1. Marinate the chicken with buttermilk, ginger garlic paste, chilli powder, paprika, pepper powder, and salt for at least 4 hours or overnight.
2. In a separate bowl prepare the coating mix - All-purpose flour, cornflour, cajun/mixed herbs, black pepper, garlic powder, white pepper, onion powder (optional), paprika and salt, using a whisk mix well.
3. Once the chicken is marinated, coat the chicken in the above-prepared mixture. 
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7. Next, drop the chicken in the ice-cold water and while the chicken piece stays in the water for a minute, coat another piece of chicken in the flour mixture.
8. Now tap off the excess water and dip and coat the chicken in the flour mixture, tap off excess flour and set aside or fry immediately and fry in medium-low flame without flipping for at least 5 minutes.
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12. Fry for 8 minutes each side, and drain onto a wire rack.
13. Serve hot with french fries, coleslaw, buns, etc

• You may always marinate for 1/2 an hour, but the more time kept for marinating, the better.
• If you do not have buttermilk, you may make by mixing 1 cup milk to 1 tbsp vinegar.
• Do not drain the fried chicken onto a kitchen towel if you want a crusty chicken, instead use a wire rack.
• Do not flip the chicken for at least 5 minutes
• Do not fry on high flame, us medium-low heat once the oil is hot as you need to cook the chicken completely while frying.
• If you do not have garlic powder, onion powder, cajun etc. You may use the maggi noodles taste maker/ seasoning as a substitute. 

Pan-Seared Butter Steak with Creamy Mushroom Sauce

Well, steak is something that I love! But unfortunately, the Mister doesn't like it much. So it's a rare scene that we go out to dine in and order a steak.

So one fine day, I was craving for steak so badly. And I was visiting the local grocers. It is an Indian grocery store so when I asked for the steak he just cut me a chunk of meat and gave. I was confused if he heard me right. I wanted ribeye steak and now I have this. He asked me to try this and if it comes out good he would give similar cuts the next time.

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.
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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❤️