• 1 1/2 cup Whole Oats
• 1/2 cup Moong dal
• 1-2 tbsp Ghee
• Hing/ Asafoetida, a pinch
• 1 tbsp Olive oil or any neutral oil
• 1 Onion, chopped finely 
• 1 tbsp ginger garlic paste
• 1 cup Button Mushrooms, sliced
• 1 Carrot, small, chopped
• 1 cup Broccoli, chopped roughly 
• 1/4 cup Frozen Corn
• 150 gms Boneless Chicken, sliced into small thin strips
• 1 tsp Jeera/ Cumin
• 1 Sprig Curry leaves
• 4-5 cups Water
• Salt, as required 
• 1 tsp White pepper
• 1/4 tsp Turmeric powder
• 1/2 tsp Red Chilli powder
• 1-2 Green Chillies, optional 
• Coriander leaves, finely chopped for garnish 
• Lemon slice, for garnish

1. In a pressure cooker wash the moong dal and add it into the pressure cooker and add in the oats and add salt as required. Pour in around 3 cups of water and allow to cook on medium high for 2 whistles. 
   
   
   
2. In a large heavy bottom pan, pour the ghee and splutter the cumin, and a pinch of hing and add in the curry leaves. 
3. Next add in the ginger garlic paste and add in the chopped onion and sauté well. 
4. Next add in the chicken slices and add salt and pepper as required and cook well for around 4-5 minutes.
5. Next, pour a little olive oil and add in the veggies and cook well and finally add in your spices and the cooked mushy oats and moong dal. 
   
   
   
   
   
   
6. Add in some more water for the desired consistency and salt as required, pepper and finally add in a squeeze of lemon and ghee (if required).

• 1/2 kg Baby potatoes 
• Salt, as required 
• 3-4 Garlic cloves, minced
• Freshly crushed pepper
• Parmesan Cheese
• 1 tsp Paprika 
• 2-3 tbsp Olive oil
• 1 tbsp Butter
• 1/4 Red Chilli Flakes
• 2 tbsp Sriracha Sauce
• 1 tbsp Honey 
• 1 tsp Black pepper powder
• Sesame seeds and Parsley to garnish

1. Preheat oven to 220 deg C.
2. Boil the baby potatoes with some salt and place the potatoes on a baking tray lined with parchment paper and space them evenly.
   
   
   
3. Smash the potatoes gently with a potato smasher and sprinkle, salt, freshly crushed pepper, Parmesan cheese, paprika and a drizzle of olive oil.
4. Bake for 15 minutes each side, meanwhile, let's make the sauce.
5. In a saucepan, drop butter, and add the minced garlic to the butter, once fragrant add the red chilli flakes, Sriracha sauce, honey and black pepper powder, a dash of water and allow to come to a boil and set aside.
6. Onto the piping hot crispy Smashed potatoes, add dollops of the prepared sauce over the potatoes and garnush with sesame seeds and/ parsley.
7. Serve hot!

• 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!

• 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! 

• 8 White bread slices
• 100 gms Mozzarella Cheese
• 4 Sausages
• 1 egg
• 1 cup bread crumbs
• Flour paste 
• Water

• 4 tbsp Mayonaise 
• 1 small garlic clove, minced
• 1 tsp olive oil 
• Black pepper powder (optional) 
• Salt, if required 

1. Trim off the edges of the bread slices. 
2. Dampen the bread using your fingers dipped in water. 
3. Using a rolling pin, flatten the bread slice, place the Mozzarella cheese and the sausage and roll them neatly and seal the edges using flour paste. 
4. Crack an egg in a bowl and beat it using a fork and dip the prepared bread roll in the beaten egg and coat them in bread crumbs. 
5. Repeat the process until done. 
6. Fry them in hot oil until golden brown. 
7. Serve hot with Aioli. (mix the Mayo and garlic, olive oil) 
8. 
   
9. 

• 5 Potatoes
• 4 garlic cloves
• 2 tbsp butter
• 2 tsp dried rosemary
• Salt, as required
• 1/4 tsp Black pepper powder
• Chopped green spring onion, to garnish

• 2 tbsp Mayonaise
• 2 tbsp Cream Cheese
• 1 tbsp Cream
• 1 tbsp milk (optional)
• Salt to taste

• 2 tbsp Mayonaise
• 1 tbsp Tomato Ketchup
• 2 tsp Hot Sauce/ red chilli sauce
• 1/4 tsp Kashmiri chili powder (optional)
• 1 tsp garlic powder (optional)

1. Preheat the oven to 220 Deg C. Line a baking tray with parchment paper.
2. Hold the end of the potato and create slits halfway through the potato, be careful not to cut through the potato and use chopsticks as barriers to help cut your potatoes without cutting through. Repeat with remaining potatoes. 
3. Meanwhile, in a saucepan melt butter and olive oil, and add garlic cloves and rosemary, and let it infuse in medium-low flame for 2-3 minutes.
4. Now using a brush, brush the garlic-rosemary infused butter onto the slit potatoes, also make sure the butter reaches the cut folds too.
5. Then sprinkle the potatoes with salt and pepper generously and bake for 30 minutes.
6. Whilst the potato bakes, prepare the sauces in different bowls by mixing the ingredients under the sauces heading.
7. Next, re-brush the potatoes with the garlic-rosemary infused butter and bake for another 30 minutes until fork tender and crispy edges on the potatoes.
8. Serve hot and slather the cream cheese sauce and dynamite sauce.
9. Garnish with chopped green spring onions. Enjoy!

Butter Chicken Parcels

Like who doesn't love Butter chicken? My love for Butter Chicken made me make this filling and it is truly scrumptious! Butter Chicken is one among the most popular dishes or gravy of Indian Cuisine. The first thing that I order, be it any restaurant, is this utterly butterfly delicious butter chicken. If the butter chicken tastes great then I bet the restaurant/Eatery is top notch when it comes to cooking with flavors.

When Ramadan is here we stock up on our basic necessities and ingredients so that we can have more time to do Ibadah. Well, one such major item that every household buys and stocks up is the samosa sheets. We all stock up on samosa sheets! Don't we? And they are definitely a big savior when it comes to preparing something quick for iftar without the hassle of preparing dough and making sheets. 

I try and avoid preparing fried snacks during iftar as it definitely isn't good for the tummy. But a fried item once in a while won't hurt too!😁

Well, I am introducing you to my Creamy saucy butter chicken parcels on the occasion of reaching 3K+ followers, which is a huge deal to me! 😍 I had to share a recipe of fried snack during this Ramadan for my dear followers who are my constant supporters and motivation. ❤️

Coming back to the recipe, boneless chicken are cut into 1 - 2 cm strips and marinated in ginger garlic paste, chilli powder and salt. It is fried and set aside. The masala consists of butter, finely chopped onions, green chili, red chilli powder, ginger garlic paste, tomato paste, dried Fenugreek leaves (kasuri methi), a tablespoon of flour and milk. And garnished with chopped Coriander leaves! It's that easy.

Now if you ask me how is it creamy like I mentioned before. I wanted the ingredients to be easily accessible, hence you may use heavy cream instead of flour and milk for that creamy touch and when filling the samosa leaves into parcels I also like to add a dollop of cream for that extra creamy effect! (Cause I like anything and everything creamy) haha

Enough of the drooling session, let's get started!

Ingredients:

• 20 Samosa leaves
• 150 gms Boneless Chicken, cut into 1-2 cm strips
• 3 tsp Kashmiri Red chilli powder
• 1 tsp ginger garlic paste
• 2 tbsp butter
• 1 onion medium - small onion chopped finely
• 1 green chilli, slit
• 2 tbsp Tomato paste
• 1 tsp dried Fenugreek leaves (kasuri methi)
• 1 tbsp flour
• 1/4 cup milk /heavy cream *
• Chopped Coriander leaves
• 4-5 tbsp of thick cream/Nestle cream
• Salt as required

Instructions :

1. Marinate the chicken pieces with 1/2 tsp ginger garlic paste, 2 tsp Red Chilli powder, salt.
2. In a pan, pour some oil and fry the marinated chicken pieces for 5-6 minutes.
3. 
4. Transfer to a bowl and shred using hands or fork.
5. Next in the same pan add butter and add 1 tsp Chilli Powder and saute for about 30 seconds, add the finely chopped onions, and the green chilli, 1/2 tsp ginger garlic paste, and the tomato paste. Mix well.
6. Add your shredded chicken.
7. Next add the dried Fenugreek leaves and 1 tbsp flour and mix well.
8. Finally pour the milk and mix consistently to form a thick creamy filling, check for salt.
9. Finish off with a Sprinkle of chopped Coriander leaves.
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13. 
    
14. Position the leaves horizontaly and vertically on one another and place the cooled filling in the middle. Now add a dollop of cream.
15. Fold the leaves from right to left and from bottom to upwards. (Check video on YouTube to see how it's done)
16. Spread flour paste on the remaining unfolded leaves and fold to form a box shape and trim off any excess leaves residual popping out.
17. 
18. In a kadai, pour oil and fry and until golden and serve hot! 

Notes*:

• You may use heavy cream instead of milk and flour for a creamier consistency.
• Increase quantity of green chillies if you like it hot.
• Remove the green chilli when filling the parcels. 

• Serve immediately! 
• Don't roll the pastry sheet too thick. 
• I used green gram for weight for blind baking. You may use chick Peas etc. 
• Use maggi chicken cubes for added flavor. 
• For a healthier version you may use arrow root powder instead of flour for the roux. 
• You can also make them in individual ramekins, for a perfect portion size or to serve guests individually.