Instant Chicken Tandoori Bows

Ingredients :

Chicken Marination:

For the sauce:

Instructions:

• 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! 

• 5 Square Puff pastry sheets (will give 15-20 nos) 
• 5 Kiri Cream Cheese Cubes
• 1/2 ground pistachios
• 1/2 cup broken thin vermicelli 
• 1/2 +1/4 cup Condensed milk
• 3 tbsp butter/ghee

1. To make the filling, in a strong bottom pan, add in 2 tbsp butter and add in your broken vermicelli and Sautee it well in butter. 
2. Next add in your ground pistachio. 
   
   
   
3. Now switch off your flame and add in your Condensed milk and reserve the rest for pouring when serving. 
4. Combine well and set aside. 
5. Roll out a thawed square Puff sheet and scoop and place your filling in the Puff sheet and place your sliced Kiri cheese cubes horizontally and carefully wrap the filling. 
6. Now using a sharp large knife cut the wrap vertically 3-4 cuts and bake them in a preheated oven at 220°C on a baking tray that has been lined with baking paper. 
   
   
   
7. Now using a pastry brush, brush the outsides of the tiny puffs and allow to bake until golden for around 20 minutes. 
8. Once the golden puffs are removed from the oven, drizzle in the sweetened Condensed milk and enjoy warm! 😍 

Ingredients :

Dough:

Filling :

Instructions :

Note:

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.