• 1 Cup All Purpose Flour/ Patent Flour
• 1/4 Cup Ghee
• 1/2 Cup Full Fat Fresh Milk
• 1/2 Cup Sugar
• 1 Egg
• 1 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1 tsp Vanilla Essence
• A pinch of Cinnamon Powder
• A pinch of Salt

• 2 tbsp Room Temperature Butter
• 1/4 cup Honey
• 3/4 cup Powdered Sugar
• 1 tsp lemon/ cream*

• 1/4 cup butter
• 1/2 cup chopped nuts
• 1 tbsp honey
• A pinch of light brown sugar

1. To prepare the mini bundt cakes, preheat the oven to 180 Deg C. Prepare your pan by greasing all the corners of the bundt pan using any flavorless vegetable oil and/ ghee.
2. Combine the dry ingredients like flour, baking soda and baking powder and set aside.
3. Next in a deep bowl, cream your ghee and sugar.
4. Add in your milk and vanilla essence; whisk until creamy.
5. Crack in your egg and mix well to combine.
6. Now add in your flour mixture and fold everything well to a cake batter.
7. Now slowly using an ice cream scooper, a piping bag or a normal tablespoon, spoon in your batter into the cake pan.
8. Place the pan in the preheated oven for around 15 minutes or until a tooth pick inserted comes out clean.
9. Allow the pan to cool exactly for 10 minutes on a cooling rack.
10. Invert the mini cakes from the pan and to cool completely while we prepare the topping and the icing.

1. Combine honey, powdered sugar, butter and lemon juice/ cream and make sure it is not too thick nor too watery. Reduce your lemon juice/ cream accordingly.
2. Drizzle over the top of the cooled mini bundt cakes and garnish with your prepared nuts topping or slivered pistachios. Serve Immediately or you may keep the cake for up to 3 days in room temperature.

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. 

 Triple Chocolate Hazelnut Skillet Cookie

Ingredients :

Instructions :

• 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! 

• 400 gms Cream Cheese, at room temperature *
• 1/2 cup granulated sugar
• 1 cup Whipping cream/ thick cream, cold
• 3 eggs
• 1 tsp Vanilla Extract 
• A little less than 1/4 cup Patent flour /All purpose flour (around 3 tbsp) 
• A pinch of salt to balance

1. Preheat your oven to 200°C. 
2. Grease your 7 inch cake pan with butter and line using a baking paper at least 2 inches wider than your pan size, so that your baking paper protrudes at least 2 inches outside the pan, as the cheesecake might puff up while baking. 
3. 
   
   
4. Repeat process with a second baking paper and make sure to tuck in the baking paper properly. 
5. Into a large bowl add in your room temperature cream cheese and beat using a stand mixer or a hand held electric mixer on medium for a minute or two until the cheese is smooth and creamy. 
   
   
   
6. Next add your sugar and whisk until completely dissolved. 
7. Now add in your eggs one at a time and scrape the sides of the bowl as you go. 
   
   
   
8. Next add in your heavy cream/ Whipping cream/thick cream and vanilla extract and whisk until combined for around 30 seconds. 
   
   
   
9. Slowly sift the flour into the batter and fold in gently using a spatula. Do not over mix, small lumps are totally fine. 
   

   

   
   
10. Finally, pour your cheesecake batter to your prepared pan. 
    
    
    
11. Now place your pan with cheesecake into your preheated oven and bake for around 40-45 minutes. Keep an eye after around 40 minutes, as the cheesecake happens to rise and fluff eventually. Even though there is no worries that the cake would burn, as it is meant to be burnt, but you want a slight jiggle to your cheesecake and the top has to be burnt completely. That is when you know your basque burnt cheesecake is done. 
12. Let it cool to room temperature for about an hour and remove from the pan. Slice and enjoy with fresh fruits/whipped cream etc**
13. Bon appétit! 

• If using a larger pan size, you might have to increase the cream cheese and the amount of sugar, as you don't want a flat cheesecake. 
• *I used Pinar Cream Cheese Tub you may use puck cream cheese tub etc (basically Unsalted cream cheese) 
• **Serving Suggestions: You may use fresh fruits, chocolate, caramel, whipped cream etc to top up which helps to bring out its flavors.
• You may store the cheesecake in your fridge for upto 3 days.
• I preferred it at room temperature.

• Frozen Kawan Tortilla Wraps
• 2 Omega eggs
• 1 tbsp finely chopped onion
• 1 tbsp finely chopped capsicum
• 1 tsp smoked paprika powder
• Salt as required
• 1 tbsp olive oil
• 2 tbsp Corn niblets
• 1 tbsp Sliced Black Olives 
• 1 tsp Chopped Jalapeños 
• Handful of Shredded Mozzarella Cheese
• 1 packet Oman Chips
• Chopped Coriander leaves. 

• 2 - 3 tbsp Mayonaise
• 2 tsp Tomato Ketchup
• 2 tsp Sriracha sauce/ hot sauce
• 1 tsp Tobasco sauce
• A squeeze of lemon juice
• 1/2 tsp Black Pepper Powder
• 1 tsp Smoked Paprika

1. In a bowl, prepare the sauce by mixing the ingredients mentioned below Dynamite sauce and set aside. 
2. Make an Omlette using chopped onions, capsicum, smoked paprika powder, and salt as required.
3. Place 1 Kawan Tortilla wrap right away and allow the Omlette to cook for around 2 minutes.
4. Now flip, and add in your defrosted corn niblets, sliced black olives, chopped jalapeños, shredded Mozzarella cheese, slightly crushed Oman chips and drizzle in your prepared sauce and finally garnish with chopped Coriander leaves.
5. Now carefully, roll the Tortilla wrap from one side to the other and press down so that the melted cheese allows the wrap to bind together.
6. Trasfer to a serving plate.
7. Cut into half and serve hot alongside your favorite sauce or the Dynamite sauce.

Regag - Emirati Flat bread 

Ingredients : (makes for 2 ppl, 2 servings each) 

Instructions :

Notes: