• 3 potatoes (cooked and mashed), make sure not to overcook 
• 150 gms prawns (cleaned and deveined)
• 1/4 tsp Turmeric powder
• 1 tsp Kashmiri Chilli powder
• 1/2 tsp ginger garlic paste
• 4- 5 tbsp Coconut oil
• 1 tbsp Mustard seeds
• Curry leaves 
• 1 large Onion, finely chopped
• 2 small Green Chillies, finely chopped
• Oil for deep frying 

• 1 cup All purpose Flour / Besan (gram flour)
• 2 tbsp corn flour
• 1/4 tsp Turmeric powder
• 1/4 tsp Chilli powder
• Water, as required 

1. Marinate the prawns with ginger garlic paste, turmeric powder, Kashmiri Chilli powder and salt. Fry the prawns in coconut oil and set aside to cook slightly and chop them.
   
   
   
   
   
   
2. In the same oil splitter mustard seeds and tear curry leaves and add the pre prepared onion mix, or fresh chopped onions and sauté with green Chillies.
3. Now add the mashed potatoes and the add the fried and chopped prawns.
4. Adjust seasoning if required.
5. Grease your hands with oil and make equal sized small balls.
   
   
   
6. While the balls rest in the refrigerator, make the batter by mixing all purpose flour, corn flour, turmeric powder and Chilli powder and a pinch of salt and combine using a whisk. 
7. Add water gradually while mixing to form a smooth semi thick batter.
8. In a frying Kadai, pour oil and allow to come to heat.
9. Now dip each ball in the batter and fry until golden and enjoy with your choice of sauce.

• 1 tbsp basil seeds, soaked in water
• 2 tbsp Arrowroot powder, made into a slurry with some water
• 1/2 cup milk
• 1/2 cup coconut milk (store bought/ freshly squeezed)
• Cardamom powder, a pinch
• 4 - 5 tbsp Sugar
• A scoop of Vanilla Ice cream
• 1 tsp of toasted shredded coconut (for garnishing, optional)
• 2 tbsp Sabudana pearls (soaked in water at least for 3-4 hours), optional 

1. Boil and drain the sabudana pearls that has been soaked and set aside.
2. Into a saucepan, add in your arrowroot slurry, milk, sugar and cardamom powder and bring to a boil, whilst stirring constantly, so that no lumps form.
3. Set the arrowroot custard aside to cool.
4. Blend the arrowroot Custard with coconut milk and chilled milk.
5. Into a tall glass, drop your boiled and cooled sabudana pearls, then pour some of your arrowroot Custard milkshake, drop in some soaked basil seeds, and pour your milkshake, finally drop 1 scoop of vanilla ice cream and pour in your Custard Milkshake.
6. Finally garnish with toasted, sweetened shredded coconut and enjoy!

• 12 bread slices
• 1 tbsp Vegetable oil 
• 200 gms Paneer cubes
• 2 tbsp Butter
• 1 Medium Onion, chopped coarsely
• 1 Medium tomato, chopped / 3 tbsp Tomato paste
• 1 green chili, optional
• 8 Cashews
• 2 tsp Red Chilli powder
• 2 tbsp yogurt
• Salt, as required
• 1/2 tsp Dried Fenugreek leaves
• 2 tsp tomato ketchup
• A dash of heavy cream
• 2 tbsp Butter
• 1 Cloves Garlic butter, minced
• 1/2 tsp Red Chilli Flakes
• 1/4 tsp Dried Fenugreek Leaves
• Coriander leaves for garnishing

1. In a pan, pour the vegetable oil and add in your paneer cubes, season with salt. Shallow fry until light brown marks appear on the paneer.
2. Next, in the same pan add in your butter and sauté your chopped onions, season with salt, this helps to cook the onions faster.
3. Next add your cashews and tomatoes and cook cover for 5-10 minutes until mushy. Set aside to cool.
4. In a hand blender, blend the onion-tomato-cashews to a smooth paste ( strain the gravy using a strainer if required).
5. Next, into the same pan, add 1 tbsp Butter and add red chilli powder, saute for 5 seconds and immediately add in your gravy base to the sautéed chilli powder before the powder burns and Sautee well.
6. Now add in your shallow fried paneer cubes, yogurt, Kasoori methi /dried Fenugreek leaves, tomato paste (optional)** , tomato ketchup and once everything comes to a boil, bring it to a sim and add the cream. * and switch off the flame. 
7. Next, prepare garlic butter by mixing, butter, red chilli flakes, minced garlic clove, and Fenugreek leaves and salt in a small bowl, mix well and set aside. 
8. Cut your 2 bread slices using a large round cutter and the second one using a cookie cutter just smaller than the large bread circle. 
9. Remove the middle bread piece and layer the one with hole on top of the other bread circle by joining them using water and pressing the ends slightly. 
10. Spread the prepared garlic butter, on both sides and toast them until crispy and fill in the Paneer Tikka masala and garnish with Coriander leaves and enjoy! 

• *Do not boil the gravy for too long, as the gravy may curdle due to the presence of yogurt.
• **You may completely avoid fresh tomatoes for silkier gravy, use the 3 tbsp tomato paste in this case, if using fresh tomatoes, you may add 1 tbsp tomato paste too. 
• These discs can be prepared in airfryer too. 
• You may do the Charcoal burn flavor, by placing a piece of hot coal in olive oil/butter in a small dish/aluminum foil , and place the small dish inside the pan with gravy and close with the lid well immediately, so that the smoke within gets absorbed by the Paneer Tikka masala. I have skipped this step in the recipe. 

• 4 Samoon (cut in 4) *
• Kiri Cream Cheese Cubes, cut into 4 cubes
• 2 Eggs
• 1/4 tsp Vanilla Essence (Optional)**
• 1/4 Cup Whole milk
• 2 tbsp Butter
• 4 tbsp Honey
• 1/2 tbsp White and Black Sesame Seeds each

1. Cut the Samoon into 4 pieces and make a cavity underneath each piece using a knife, cutting half way through on each of them. 
2. Now place a small piece of Kiri Cheese cube in the cavity and sealed the cavity by pressing down using the extra piece that was cut open.
   
   
   
3. In a small bowl, crack in the egss, pour the milk and add vanilla/cardamom for flavoring, and add a pinch of salt and beat with a fork well. 
4. Now using thongs, dip the samoon pieces one by one and place them on a hot pan smeared with butter, place the dipped samoon pieces on the pan, and Sprinkle sesame seeds on the upside of the bread and cook on all sides until the egg coating cooks well. 
   
   
   
5. Finally, place them in a serving plate and drizzle with Honey as required. 
6. Your melt in the mouth and effortless honeycomb bread is ready to devour! 😍 😍 😋

• 1 tsp Active dried yeast
• 1 tsp sugar
• 1/4 lukewarm watee
• 2 cups all purpose flour
• 1 1/2 tsp sugar 
• Salt, as required
• 1 cup lukewarm milk
• 2 tbsp butter
• White sesame seeds

• 500 gms chicken breast
•  2 tbsp yogurt
• 1 tbsp olive oil 
• 1 tbsp tomato ketchup
• 1 tsp white vinegar
• 4 tsp Kashmiri Red chilli powder 
• 1/4 tsp cardamom powder
• 1 tsp cumin powder
• 1 tsp Coriander Powder 
• 1 tsp Garlic Powder 
• 1 tsp white pepper powder
• 1 tsp Black pepper powder 
• 1 tsp paprika 
• A pinch of Oregano
• Salt as required 

• 1 1/4 cup water
• 1/2 cup corn flour/ corn starch
• 1 cup yogurt
• 3 garlic pods
• 1/2 cup oil 
• 1 tsp lemon
• Salt as required 

• Chopped Lettuce 
• Tomatoes, sliced
• Jalapeños 
• Hot sauce (optional) 

1. In a bowl, pour in the lukewarm water and add in your active dried yeast and sugar, mix gently and place a lid and set aside. 
2. In a stand mixer place your dough hook, or use a mixing bowl and add in your flour, a pinch of sugar and salt as required. Mix gently to combine. 
3. Now keeping the speed setting of your stand mixer on low, gradually add in your activated yeast and add in lukewarm milk until the dough turns soft and non sticky to touch. (make sure to make a very tight or lose dough) 
4. Finally add in your room temperature butter to the dough and knead well. 
5. Allow the dough to proof by placing the dough in a warm area for 1 hour. Once double the size, gently give the dough a slight knead and make medium sized balls and place them on your baking pan/tray lined with a baking paper, place the balls spaced out and allow to proof again. *
6. Once proofed, apply milk and sprinkle white sesame seeds on top of the sliders, bake the sliders at 180 deg C for 20 minutes or until it bakes well and the top of the sliders brown slightly. 
7. Allow the sliders to cool well before you slice the sliders horizontally using a bread knife. *
   
   
   
   
   
   
   
   
   
   
   
   
   
   
8. To prepare your no egg garlic sauce/thoum, in a sauce pan, pour your water and add your corn flour, give it a mix and place on flame. 
9. Once the mixture starts bubbling, set aside to cool. 
10. Once cool, the mixture hardens, now in a blender/grinder, add your hardened corn flour, yogurt, garlic cloves, oil and salt as required. 
11. To prepare the shawarma chicken, mix all the ingredients under chicken shawarma and spread well on the chicken, you may either roast* in the oven or fry in a fry pan.
    
    
    
12. Apply your thoum/garlic sauce on both sides of the slider and place your chopped Lettuce, sliced tomatoes, and add in your jalapeños now place your cooked chicken and place the slider's top half smeared un garlic paste over it. 
    
    
    
13. Pull apart your shawarma chicken sliders and enjoy! 

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