• 6 Slices of White/ Milk bread
• 1 med Onion, chopped finely
• 2 Garlic cloves, chopped finely
• 1+1 tbsp Butter
• 150 gms Boneless Chicken
• Salt, as required
• 1/2 tsp Black Pepper Powder, crushed
• 1/2 Paprika/ Red chilli powder
• 1 tbsp All Purpose Flour
• 1/4 Cup Milk
• 2 tbsp Mayonnaise 
• 1 tbsp Tomato Paste
• 1/4 tsp Oregano
• 1/4 tsp Red chilli flakes
• Cheese Slices, as required 

1. In a pan, drop a tbsp of butter and add in your onion and garlic, chopped in the food processor.
2. Next, pulse your boneless chicken pieces in the same processor and mince the chicken.
3. Add the minced chicken to the onions and add salt as required.
4. Add spices like black pepper powder, paprika/ red chili powder.
5. Drop a piece of butter to the chicken add in your flour, give it a mix, reduce heat and pour in the milk, allow to cook on low heat.
6. Next, add in mayo and tomato paste, combine well.
7. Lastly add in oregano and red chili flakes.
   
   
   
8. Place the bread on a griller and add in your creamy chicken masala and place a cheese slice and place your other slice of bread, allow to grill.
9. Spread some butter and grill for a couple of minutes and your sandwich is ready to serve.
10. Slice the sandwich diagonally and enjoy with some ketchup.

Turkish Tulumba

Ingredients :

Sugar Syrup ;

Dough:

Instructions :

Notes :

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. 

• 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. 

Nasi Goreng

Ingredients :

For rice:

Kecap Manis (sweet soy sauce) :

Instructions :

Note: 

• Coconut oil*
• 1 cup Pachari/ White Rice (soaked for 4-5 hours)
• 2 Robust Ripe Bananas
• 2 tsp Ghee
• 1/2 cup melted jaggery 
• 1/4 - 1/2 cup small coconut pieces 
• 3 large cardamom pods
• 1/4 - 1/2 cup of water
• 1 tsp black sesame seeds
• Baking powder, a pinch
• Salt, as required

1. Roast your coconut pieces in ghee and set them aside.
2. Wash and grind your rice with water (be careful not to make too loose nor too tight)
3. Next add in your bananas, cardamom pods and grind well and transfer to a large bowl.
4. Now add in your melted Jaggery and your roasted coconut pieces, and salt and mix well.
5. Allow to ferment for 8-9 hours.
6. Now add in your baking powder, and black sesame seeds and mix well.
7. Into an Appa Chatti with cavities, pour in your coconut oil.
8. Once the oil is hot, pour in tablespoonfuls of the batter and allow to fry on medium flame and turn 
9. the unniyappams using a stick.
10. Allow to cook well on both sides and transfer to a steel oil strainer.
11. Allow to drain. Your favorite evening snack is now ready to devour.

• Using Coconut oil gives you the best results and taste, nevertheless you may use any flavorless vegetable oil too.
• Usually, the small bananas are used for this recipe, if using the small Kerala bananas, you may use 5 of them. I had only robust bananas with me.

• 1 tbsp Kashmiri Red Chilli powder 
• 1/2 tbsp Coriander powder
• 1/4 tsp Turmeric Powder
• 10 pcs whole Black Pepper
• 5 pcs Cloves
• 2 black cardamom (optional) 
• 4 dried Bay leaves
• 1 tsp Cinnamon 
• 3 pcs Green Cardamom
• 2 pcs Star Anise (optional) 
• Salt, as required 
• Sugar, a pinch

• 3 cups Basmati rice, soaked for half an hour and drained
• 4 1/2 cups water
• 2 cinnamon sticks
• 4 cloves 
• 2 cardamom pods
• 500 gms Fresh Chicken/Meat
• 2 tbsp Vegetable oil
• 1 tbsp Ghee
• 3 large onions, sliced
• 2 tsp Ginger-Garlic paste 
• 5 Green Chillies, slit
• 1 large Tomato, chopped
• 4 pcs prunes or dried plum
• 4 tbsp Curd, whipped
• 3 tbsp Prepared spice mix
• Handful of Coriander and Mint leaves, chopped
• 2 large Potato, peeled and cut into cubes. 
• 2 strands of saffron soaked in warm milk

1. Grind all of the spices mentioned above to make sindhi biryani spice mix . 
2. Into a pressure cooker pour in your oil and /ghee and Sautee your onions until caramelized and not burnt. 
3. Next add in your ginger garlic paste. 
4. Drop in your cleaned and drained chicken/ meat which has been marinated in salt and allow to fry for around 10 minutes. 
5. Next add in your tomatoes, green chillies and your chopped herbs*. Sautee well and finally add in your cubes of potatoes. 
6. Next add in your prunes and curd.
7. Add in your spice powder mix and salt as required. 
8. Cook the chicken with 2 cups of water with a closed lid without the weight of the pressure cooker for 5 minutes and you are done. *
9. While the chicken gets done, let's prepare the rice. Into a large non stick pot add in your rice, water, spices and 1 tsp cooking oil and switch on your flame. *Click here to know the cooking instructions for the perfect, fluffy Basmati rice. Switch off the flame once it is 80% done,open lid and fluff up the rice. 
10. If the chicken masala has too much gravy, remove the chicken pcs and allow to reduce by boiling on high and stirring occasionally. 
    
    
    
11. Next, put the biryani on Dum by putting the first layer as the chicken masala and then top it with the 80% cooked rice and smoothen lightly. 
12. Gently sprinkle your saffron milk and allow to stay on dum for at least 10 minutes on simmer.
13. Slowly fluff up and toss your rice, very gently. Keep in mind not to over do this just a couple of times. You don't want mushy rice. 
14. Finally garnish with fried onions, cashews and chopped Coriander leaves. 
15. Serve hot with raita. 

• If using other meat like mutton or beef cook for around 6-7 whistles depending on the tenderness of the meat. 
• Authentically, You may add your tomatoes, green chillies and Coriander leaves in the dum process after the layer of the masala. 
• If using meat, do not add the potatoes along with the meat as meat needs more time to cook compared to chicken, and the potatoes in turn can become super mushy. You may boil the potatoes separately and add too. 

• 500 gms mutton
• 1 large onion, sliced
• 1 1/2 tbsp garlic paste
• 1 tbsp ginger paste
• 2 - 3 green chillies, slit (depending on spice level, I prefer less chillies as this dish isn't on the spicy side) 
• 1 large tomato, chopped 
• 1/4 tsp Turmeric powder 
• 2 tsp Kashmiri Red chilli powder 
• 1 tsp Garam masala powder 
• 8-10 cashews 
• 1 tbsp butter
• 1 tsp Kashmiri Red Chilli powder
• 1/2 cup milk
• 1 tbsp Tomato ketchup
• 1/4 tsp Garam masala
• 1/4 tsp dried Fenugreek leaves 
• 2 tbsp cream 

1. In a pressure cooler, add in a tbsp of oil and Sautee your onions until translucent. 
2. Now add in your ginger-garlic paste and green chillies. Saute for around 30 seconds. 
3. Next add in your chopped tomatoes and cahsews, Sautee. 
4. Add your spice powders - Turmeric powder, Kashmiri Red Chilli powder, and Garam masala. Sautee for a minute on simmer. 
5. Add in your cleaned mutton pieces and add salt as required. (around a tsp and 1/4)
6. Pour 1/2 cup water or until the mutton pieces are almost covered in water. 
7. After around 5-7 whistles (depending on the maturity of the meat), switch off and allow the pressure to release on its own. 
8. Once the pressure has released and you open the lid, fish out your mutton pieces and set aside. 
9. After allowing your curry to cool a bit, add the contents to a mixer grinder and grind to paste. 
10. Now into a steel skillet or casserole add in a tbsp of butter, and add in a tsp of Kashmiri Red Chilli powder for that extra deep color on the lowest heat setting. 
11. Immediately strain the ground paste using a steel strainer into the skillet or casserole and mix well. 
12. Pour in your milk to make your gravy thin but without losing its richness. 
13. Finish off with your garam masala and dried Fenugreek leaves. 
14. Add in your tomato ketchup or sugar for balancing. Check and adjust seasoning as required. 
15. Garnish with cream and Coriander leaves. 
16. Enjoy with ghee rice, chappathi or any rotis of your choice! 😋

• 4-5 cloves of garlic, chopped finely
• 1 inch piece of ginger, chopped finely
• 2 tbsp scallions, chopped
• 1-2 green chilies, slit or finely chopped
• 4 tbsp Cabbage, chopped
• 2 tbsp Carrot, chopped
• 2 tbsp Capsicum, chopped
• 1 tbsp Coriander leaves, finely chopped
• 5-6 White button mushrooms, chopped
• 3 tbsp sweet corn niblets
• 1 tbsp dark Soy sauce
• 1 tbsp Tomato Ketchup 
• 1 tbsp red Chilli sauce
• 1 tsp Black Pepper Powder 
• 1 tbsp White vinegar 
• 1 liter hot water/ fresh veg stock
• 2 tbsp arrowroot powder /corn flour 
• 1/2 block hakka Noodles boiled and golden fried

1. Boil your noodles, drain and fry your noodle to golden perfection. *
2. Into a large pot, drizzle in a couple of tbsp of olive oil or any flavorless vegetable oil. 
3. Add in your finely chopped garlic, ginger, scallions, and green chillies. Sauté for around 30 seconds. 
4. Add in your finely chopped veggies (carrot, Cabbage, Capsicum) Sautee for a couple of minutes. 
5. Next add in your chopped Coriander leaves and chopped Mushroom. 
6. Season with salt and finally add in your corn niblets. Mix well. 
7. Finally add in your sauces - soy sauce, tomato ketchup, red chilli sauce and black pepper. 
8. Finish off with a dash of vinegar and pour in your hot water or fresh vegetable stock. 
9. Make a slurry using the arrowroot powder and 1 tbsp water. Add in while mixing the soup vigorously. 
10. Allow to boil and thicken. Add in a handful of Crispy Fried noodles. Check for seasoning. 
11. Pour into a serving bowl and garnish with the Crispy Fried noodle and some chopped scallions. Enjoy!