• 250 gms Chicken Breast, boiled and shredded 
• 1 cup chicken stock, reserve from the cooked chicken breast/ use maggi chicken cubes. 
• 1 potato mashed or roasted * (check notes) 
• 2 tbsp olive oil
• 1 medium Onion, chopped finely
• 3 cloves garlic, minced
• Salt and pepper as required 
• 1 tsp paprika powder
• 1 tsp Kashmiri Red Chilli powder
• 1 tomato, pureed
• 1 small carrot, chopped 
• 1/2 Capsicum, chopped
• 1/4 cup frozen Peas (optional) 
• 1/4 frozen corn niblets (optional) 
• 2 tbsp tomato paste 
• 1/4 cup sliced black olives
• 1/2 cup milk/ cooking cream
• Few labneh balls (optional) 
• 1/2 cup shredded Mozzarella Cheese
• Coriander leaves, chopped, to garnish

1. Roast/ Mash potatoes and set aside. (Instructions under Notes) 
   
   
   
2. Boil the chicken breast pieces in salt and pepper water, shred lightly and set aside. 
3. In a skillet, pour the olive oil and add in your chopped onions and minced garlic. Sauté well, until raw smell disappears. 
4. Next add in your seasonings and spices like salt, pepper, paprika, and Chilli powder, sauté for a minute on low. 
5. Add in your pureed tomato and allow to cook for a couple of minutes. 
6. Next add in your chopped veggies and frozen veggies (optional). 
7. Finally add in your tomato paste and check if more seasoning required. 
   
   
   
8. In a baking dish or a casserole, pat in your layer of shredded chicken and then Sprinkle your sliced black olives. 
   
   
   
9. Now layer up your tomato gravy prepared earlier. Level the layer using a spatula. 
10. Pour in your chicken stock and milk/cooking cream. 
11. Finally, place the roasted/mashed potatoes as the final layer. Add in some labneh balls and or some thick cream if you have and generosly Sprinkle in your shredded Mozzarella cheese. 
    
    
    
12. Place in a preheated oven 200°C for around 20 minutes or until the cheese has melted well. 
13. Finally garnish with chopped Coriander leaves and voila! Labanese comfort food done. Lazeez! 

• To roast the potatoes, marinate the potatoes with salt, pepper, garlic powder and drizzle olive oil. Place in the oven at 200°C and allow to roast for around 25 minutes.*
• The labneh balls are totally optional. I used it here as I had them in stock. Not quite necessary. 
• You may use mashed potatoes instead of roasting the potatoes. You may also use cooked vermicelli. 

• 1 and 1/2 cup All purpose flour
• 1 egg preferably omega
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1 cup milk
• 1/4 cup melted butter
• 1 1/2 tsp cinnamon powder
• 3 tbsp honey
• Salt, a pinch

• 100 gms cream cheese, softened
• 1 tsp Vanilla Essence
• 1/4 cup butter, softened
• 4 tbsp heaped sugar
• 2 tsps and more of milk/cream /Whipping cream.
• A pinch of salt

1. In a large bowl add in your your dry ingredients and give a mix using a whisk.
2. Next make a well in the middle and add in your wet ingredients one by one and combine well using a whisk.
3. Cook the pancakes on a heavy cast iron pan or a pancake pan.
4. Place a small piece of butter and smear the pan.
5. Next pour in 2-3 ladlefuls of pancake batter in equal proportions and flip when you notice bubbles forming on the top.
6. Cook for 2-3 minutes and transfer to a small plate and stack them up until you finish the process.
7. The cream cheese Icing is prepared by combing all the ingredients mentioned under the ingredients of Icing. If at all yih come across lumps, use a electric whisk and combine well.
8. Finally pour this luscious and delicious cream cheese frosting over the pancakes and enjoy! 😍

• 15 - 20 fresh big prawns/shrimps, cleaned and deviened 
• 4 tbsp butter
• 5-6 garlic cloves, finely chopped 
• 1/4 tsp Black Pepper Powder 
• 1 tbsp lemon juice 
• 1 tbsp fresh parsley , chopped

1. In a small skillet/pan, allow the butter to melt, drop your finely chopped garlic and sauté until fragrant, make sure it doesn't burn. 
2. The prawns are marinated in salt and pepper, and threaded onto the skewers and brushed with the garlic butter. 
3. Grill for 3 minutes each side. 
4. Once the prawns are cooked and removed to a plate. Pour the rest of the garlic-butter mixture with the dash of lemon juice over the cooked prawns. 
5. Garnish with lemon and parsley. Enjoy hot! 😋

Notes :

• Don't cook the prawns for too long. 
• Keep the tail on for presentation purpose. 

Kinder Chocolate Crepe with Nutella and Biscoff drizzle 

Ingredients :

Instructions :

Note:

• 1 tbsp vegetable oil
• 1 tbsp butter
• 1 large Potato (boiled and mashed)
• 1 large tomato, chopped
• 1/4 cup green Peas (I used frozen) 
• 1 medium Onion chopped finely
• 1/2 green Capsicum chopped finely
• 2 tsp Pav bhaji masala powder (to make from scratch I will mention below)
• 1 tsp Kashmiri Red chilli powder
• 1/2 dry Fenugreek leaves, powder it by rubbing between palms
• 1 green chili, finely chopped (if required)
• Coriander leaves, finely chopped
• 1 tsp Ginger garlic paste
• 2 tbsp lemon juice
• Around 1 cup water
• Salt as required

• 1 tbsp butter
• Coriander leaves, chopped
• 1 tbsp prepared Pav bhaji masala (not powder) 

1. In a wide bottom thick pan, pour 1 tbsp vegetable oil and 2 tbsp butter.
2. Sautee the onion and Capsicum till the wetness from them dry around 2-3 minutes.
3. Add salt as required. 
4. Add in Pav bhaji masala powder, kashmiri chilli powder and dry Fenugreek leaves.
5. Sautee and add in green chillies, Coriander leaves and ginger garlic paste. Sautee well. 
6. Finally add in your tomatoes and green Peas. 
7. Sautee and finally pour lemon juice.
8. Add your mashed potato. Mix well.
9. Pour around 1 glass of water, you want it the gravy loose. Close the lid and allow to boil for around 5 minutes and open the lid and mash using a masher and adjust water and salt as required. 
10. In an iron tawa, place a tbsp butter, drop Coriander leaves and add the prepared Pav bhaji masala and Sautee for a few seconds and place the Pav and nicely toast both sides.
11. Serve the paav and masala with a slice of lemon and chopped onion.

• 2 tbsp Coriander seeds
• 1 tbsp cumin seeds
• 1 cinnamon stick
• 1 cardamom pod 
• 2 cloves
• 2 Bay leaves 
• 2 tsp whole black pepper 
• 1 tsp fennel seeds
• 3 whole dried kashmiri chilli/ 1 normal dried chilli
• 1/2 tsp Turmeric powder 
• 1 tsp dry Mango powder/amchur powder. 

1. Dry roast the above ingredients except for Turmeric powder and dry Mango powder and allow to cool completely.
2. Grind well and finally add the Turmeric powder and dry Mango powder and give a couple of blitz and store in a dry and clean container.

• If you want super mashed up veggies in your bhaji, you may cook them well in a pressure cooker before you prepare the masala.
• The usage of the type of veggies used in Pav bhaji can make a slight difference in taste, if you like a sweeter taste you may use carrot, for extra color you may use beetroot. I personally like more Capsicum which helps bring out the flavors better.

Rose and Cardamom flavored Fairy Floss/ Candy Floss/ Cotton Candy.🌹

Ingredients:

Instructions:

• 250 gms/ 1 package of Chings Hakka Noodles
• 2 + 1 tbsp vegetable oil (1 tbsp for the final coat) 
• 3-4 garlic cloves, chopped finely
• 1/4th of an onion, thinly sliced
• 1/2 Capsicum, thinly sliced
• 9-10 French beans sliced thinly
• 1/4 pc of Cabbage sliced thin
• 1-2 green chillies, chopped finely (depending on the heat level) 
• 1/4 Chicken stock or 1 maggi chicken cube (optional) 
• 50- 100 gms Boiled and lightly shredded chicken (boil in water with salt + pepper) 
• 2 tbsp Soy sauce
• 1/4 tsp white vinegar 
• 1/4 tsp crushed black pepper
• 1/2 tsp white pepper powder (optional)
• Salt (if required)

1. In a large pot, boil water required to boil noodles. Add salt and allow to cook 80% and drain off the water and run through cold water. Finally coat with a tbsp of vegetable oil. 
2. In a deep wok, add 1 tbsp oil and Sautee the garlic for around 15 seconds and quickly add the onion and stir well. 
3. Next add in your veggies in the order - French beans, carrot, Cabbage and Capsicum and finally add your green chillies and stir well. 
4. Next add your boiled and lightly shredded chicken. 
5. Next add your soy sauce, white vinegar, and some crushed black pepper powder and add in your noodles, toss and stir fry really well. 
6. Now you may see the moisture has all dried out and the noodle might look dry, if so use my secret trick, add a tbsp of vegetable oil and stir fry well for a minute and voila your chicken Hakka noodles is ready! 
7. You may garnish with greens of spring onion. (I didn't here coz let's be honest here, I ran out of groceries🙈) 

Iles Flotantes - Floating Island 

The recipe calls for cornstarch that has to be added to the whisked meringue, but I completely forgot to add it. But there was no issues in holding its shapes Coming to the flavor, practically speaking we all have vanilla essence at our homes, but I'd rather go for the vanilla pod next time I try the dessert. But guys I was literally amazed by the technique of poaching the meringue in the hot milk. Aaaahh! The inventions people come up with, truly genius! The rich creme anglaise and the meringue is a match made in heaven. It's unreal how a few ingredients like literally 4 ingredients and you can make an easy and delicious dessert in a jiffy.

Ingredients :

Instructions:

Tamil Nadu/ Madras Chicken Dum Biryani

Ingredients :

Rice:

Masala:

Raita:

Instructions :

Notes:

• 700 gms chicken 
• 1 tsp ginger garlic paste 
• 3/4th cup of yogurt 
• 1/2 tsp Black pepper powder 
• 1/4 tsp Turmeric powder 
• 3/4 tsp Garam masala 
• 2 tsp Coriander Powder 
• 2 tsp pure ghee 
• 1 Onion, finely chopped
• 3 green chillies 
• 7-8 cashews soaked in hot water
• 1/2 tsp Kasoori Methi /dried Fenugreek leaves 

1. Soak the cashews in hot water and set aside. 
2. In a large bowl, add in the yogurt, ginger garlic paste, the spice powders like Turmeric, black pepper powder, Coriander powder and Garam masala and 1 tbsp green chilli sauce (this is completely optional). 
3. Add salt as required and add the spiced yogurt to cleaned chicken pieces and allow to marinate at least for 1/2 and hour. 
   
   
   
   
   
4. 
   
   
   
   
5. In a deep pan/kadai, add in 2 tsps of ghee/butter. 
6. Add in your finely chopped onions. 
7. Once the onions are translucent, switch off your flame and add in your marinated chicken along with the spiced yogurt. 
8. Combine everything well and cook covered for 20 minutes with occasional stirring. 
9. Drop in your slit green chillies. 
10. Grind the cashews with a couple of tbsp of milk and pour that in and combine well. 
11. Finally, in a small pan, dry roast your dried Fenugreek leaves to bring out its aroma and transfer to a small bowl. 
12. Now gently rub the leaves between your fingers to powder them, and add them to your gravy. 
13. 
    
    
14. Enjoy this flavorful yet super easy chicken curry marinated in spiced yogurt along with rice, roti, naan etc. 

• If you want to have the Curry along with rice, loosen the Curry by adding half cup of water or chicken stock. 
• The green chilli sauce is completely optional. I just add it in for that extra spiciness.

• 250 gms cleaned and deviened prawns 
• 1/2 tsp Garlic paste
• 1/4 tsp Turmeric powder 
• 2 tsp Kashmiri Red chilli powder 
• 1 tbsp Corn flour
• 1 tsp Maida
• Roughly chopped curry leaves 
• Salt, as required 
• 5 tbsp coconut oil

1. Marinate the ingredients with the cleaned prawns and allow to marinate for 15 minutes. 
2. In a kadai, heat coconut oil and fry the coated prawns for 3 minutes each side and no more.
3. Drain oil from the fried prawns and serve immediately. Tastes best and crispier when piping hot!

• The marination might look a little off red due to cornflour, but once you drop them in oil, the color of the prawns change to red immediately.
• For larger prawns, increase frying time to 2 minutes extra. 
• Add adequate amount of salt to bring out the best of flavors 
• The ingredients might sound minimal but allow seafood to play its own magic and you won't regret! 😋