• 4 Slices of White Bread
• 2 Eggs 
• 1/2 of an Onion
• 1/2 tsp Oregano 
• 1/4 Red Chilli flakes 
• 2 tbsp Cream Cheese (preferably salted) 
• Salt, as required 
• Ghee/ clarified butter

1. In a small blender, crack in the eggs, add in the roughly chopped onion, Oregano, cream cheese and blend by pulsing around 4-5 times.
   
   
   
2. Transfer the contents to a wide bowl, and add in the red chilli flakes and mix well.
   
   
   
3. In a hit pan, add in a couple of tbsps of ghee.
4. Now, dip the bread in egg mixture and toast the bread slices in ghee and your savory bread toast is ready!! 

Chicken filling:

Ingredients :

Instructions :

• 4 tbsp White Vinegar
• 1/2 an Onion, thinly sliced 
• 2 Green  Chillies
• Salt, as required
• 250 gms Boneless chicken, cubed
• 2 tbsp Vegetable Oil
• 2 medium Onions, chopped finely
• Salt, as required
• 1 tsp Garlic paste
• 1 tsp Ginger paste 
• 1/4 Turmeric powder
• 2 tsp Kashmir Red Chilli powder
• 1 tsp Coriander powder
• 1 tsp Cumin Powder
• 2-3 tbsp Tomato Paste
• 1/4 cup Water  
• 2-3 Large Eggs
• Ready made/ Homemade roti or paratha
• 2 tbsp Butter 
• 2 tbsp Frankie masala powder **
• Butter paper for wrapping the frankie

1. In a small bowl, add in the sliced onions, chopped green chillies, white vinegar and salt. Mix and set aside.
2. In a large pan/wok, pour vegetable oil and add in the chopped onions, add salt as required and allow the onions to become translucent.
3. Next add in the ginger and garlic paste, Sautee until raw aroma disappears.
4. Next add in the spices and mix well. Add the tomato paste and the chicken cubes,our in a splash of water and allow the chicken to cook well. After 7 minutes, switch off the flame.
   
   
   
5. In another small bowl, beat an egg with some salt and in a pan, pour vegetable oil, allow to come to a heat, then pour the beaten egg in the pan, once half cooked place in your prepared roti before the egg cooks completely, as the uncooked egg helps to stick onto the paratha/ roti.
6. Smear the roti with butter, flip and allow to cook. Immediately transfer to a board or a plate and stack the earlier prepared chicken filling to a side of the omlette-roti and add in the pickled onion and green chillies over the chicken filling and sprinkle the frankie masala powder as required. Now slowly roll the frankie from the side and halfway through, roll one of the long ends inward and roll the frankie wrap, now using a butter paper wrap the chicken frankie. 
7. 
   
   
   
   
   
   
   
8. Serve hot and enjoy with pickled veggies.

• 2 tbsp Red Chilli Powder
• 1 tbsp Coriander Powder
• 2 tbsp Dry mango powder
• 1 tbsp Cumin powder
• 1 tsp Garam Masala powder
• 1/2 tsp Turmeric powder
• 1 tbsp Black Salt/ Normal Salt

• 500 gms Squid, skin peeled and cleaned 
• Salt, as required
• 1/2 tsp Black Pepper, crushed
• 1/2 cup All Purpose Flour
• 1/4 cup Corn Flour
• 1 tsp dried Parsley, optional
• Vegetable Oil

• 1 tiny Garlic Clove
• 3 tbsp Mayo

1. Cut the cleaned squid into thin rings and add salt and pepper to it. Mix well and set aside.
   
   
   
   
   
   
   
   
   
   
2. In a bowl, add all purpose flour, corn flour and the dried parsley, mix well using a whisk.
3. Now drop the marinated squid rings to the flour mix and coat well.
4. In a deep pan, pour vegetable oil and allow to heat well, once heated, add in the squid rings one at a time, on medium high flame.
   
   
   
5. Fry for 30 seconds, and flip and fry for another 30 seconds and you are done!
6. Mix the minced garlic and mayo and enjoy the fried crispy calamari as it is or with the dip!

Ingredients : (makes 12 Nuggets)

For coating:

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.

• 3 Ripe Plantains
• 1/2 cup All Purpose Flour
• Salt, as required
• 1/2 cup water
• 1 cup Quick Oats
• Oil, for frying

• 1/2 cup White granulated Sugar
• 2 tbsp Butter, room temperature
• 1/4 cup heavy cream/ thick cream, room temperature 
• 1/4 tsp Salt
• 1/2 tsp Vanilla Essence, optional
• Blanched and Chopped Almonds, for garnish 

1. To prepare the Caramel Sauce, in a heavy duty sauce pan, heat sugar, stirring comstantly. Sugar will start to melt and once it reaches an amber color, reduce heat as you don't want to burn it.
2. Ps: Please be precautions when you make caramel sauce, as it bubbles rapidly and can cause burns if distance is not maintained.
3. Next, add your room temperature butter and stir in until melted and combined.
4. Allow to cook for half a minute, slowly pour the heavy cream, little at a time and stir it in.
5. Remove from heat and add salt and vanilla essence if desired.
6. Allow to cool slightly before using the sauce.
7. To prepare the plantain sushi rolls, dip the plantains in the all purpose flour slurry (made using flour+water+salt) and then coat in the oats well.
8. Shallow fry/ deep fry until golden and crisp.
9. Serve immediately with the caramel sauce prepared earlier and top with blanched and chopped almonds.

• Make sure to use room temperature butter and whipping cream / thick cream for better results.
• The sugar might look like it’s crumbling when it’s starts to melt, it’s quite normal, it will melt completely after a while.
• My caramel sauce looks a bit pale as I was in a hurry and did not wait the sugar to turn amber in color. 
• You may also add a scoop of vanilla ice cream for added deliciousness.

• 2 large onions, thinly sliced
• 350 grams chicken breast, cubed or sliced
• 1/2 tsp Ginger-garlic paste
• 1 tsp lemon juice 
• 1/4 Turmeric powder
• 1 + 1/2 tsp Kashmiri Red chilli powder
• 2 green chillies, chopped
• 3-4 sprigs of curry leaves, chopped
• Chopped Coriander leaves 
• 1/4 tsp pepper powder
• 1/4 tsp cumin powder 
• 1/4 Garam masala powder
• 1 tsp Paprika and or Amchur powder (optional) 
• 1 egg
• 3 tbsp Corn flour
• 3 tbsp Rice flour

1. In a bowl, add in your cut pieces of chicken breast, add ginger garlic paste, salt, lemon juice, Turmeric powder and Chilli powder. **
2. Now add in your sliced onions and your greens (green chilli, Coriander leaves, and curry leaves). 
3. Now add in all your powders - cumin, pepper, Garam masala, paprika (optional), and Kashmiri Red Chilli powder and mix. Drop in an egg and mix well. 
4. Finally add in your corn flour and rice flour and toss well to coat. 
5. Scoop into medium hot oil and fry for 3 minutes each side and until golden brown and crisp. *

Mexican Pizza Bites with Guacamole 

Ingredients :

For the base:

Guacamole:

Instructions :

Notes: