• 3/4 Cup All Purpose Flour
• 1/2 Cup Sugar
• 1/4 Cup Good Quality Cocoa Powder
• 1 tsp Baking Powder
• Salt, a pinch

• 1/2 cup Vegetable Oil
• 1 Egg
• 1/2 cup Full Fat Milk
• 1 tsp Vanilla Essence
• 1 Cup warm water

• 1/2 cup Dark/ Milk Chocolate
• 1/2 cup Heavy/ Cooking Cream

1. First prepare your ganache by pouring warm heavy cream into a bowl that contains your chocolate. Mix well using a whisk. Cover the bow with a lid and allow to cool and set in the freezer.
2. In a large bowl add all the ingredients and mix well.
3. In another bowl, mix together all your wet ingredients except for warm water.
4. Pour in your wet mix to the bowl with your dry ingredients and mix until combined.
5. Now pour in your warm water and mix well to get a little runny cake batter.
6. In a 7" microwave proof dish/pan lined with baking/parchment paper, pour in your batter and microwave for 5 minutes, checking every 30 seconds after 3 minutes 30 seconds, until skewer inserted comes out clean.*
7. Allow the cake to cool completely before removing from pan. Use a blunt knife to slide around the pan for easy removal of the cake, if required.
8. Once your cake has been transfered to your serving plate, pour your chocolate ganache (that has been sitting in the freezer) over your 15 minute cake and enjoy! 😋🤤
   
   

• 1 medium Onion, chopped
• 1 tbsp Ghee + 1 tbsp to be added with shrimps
• 2 tbsp Vegetable Oil
• 1 tbsp Ginger Garlic Paste
• 250 gms Med Sized Shrimps, cleaned and deviened
• 2-3 tsp Tomato Paste
• Handful of chopped Coriander leaves
• Handful of chopped Dill leaves
• 1 dry black lemon
• Maggi Chicken cube (optional)
• 3 cups Basmati Rice
• 4 1/2 cups water (including the stock water) 

• 1/4 tsp Turmeric Powder
• 1 tsp Black Pepper Powder
• 1 tsp Red Chilli Powder
• 1 tsp Coriander Powder
• 1/4 Cardamom Powder
• 1/2 tsp Cumin Powder
• 1/4 tsp Sumac Powder (Optional)
• 1 tsp Garam Masala/ All spice Powder

1. In a large cooking pot, add in your ghee and vegetable oil.
2. Wet your chopped onions in the ghee+oil. Keep sautéing until your onions are almost going to caramelize.
3. Add in your cleaned shrimps, and add salt to taste.
   
   
   
4. Pour in a dash of ghee to bring out the flavors of the shrimps.
5. Next, add your spices (mentioned under Spices) to your prawns and Sautee well for a minute on low heat.
   
   
   
6. Pour in half a glass of water to the spices and mix well to form a gravy kind of consistency.
   
   
   
   
   
   
7. Next add in 2-3 tsp Tomato paste and a dry lemon
8. Cook well until the gravy thickens.
9. Now, add in your chopped coriander and dill leaves.
   

   

   
   

   

   
   
   
   
10. Set aside some of your cooked Rabyan (shrimps).
11. In the leftover shrimps that is in the pot, add water required for cooking the rice. Add salt if required. Check my tips on cooking basmati rice.
    
    
    
12. Next add rice to the water and break the chicken cube to pieces and drop to the water (make sure the cube has dissolved).
13. Cover and cook for around 25 minutes.
    
    
    
14. Now top off with the reserved shrimps and masala and allow to dum by placing a foil on simmer for 15 minutes to 30 minutes.
    
    
    
15. Garnish with chopped coriander leaves and you are ready to serve Murabyan with daqoos (a sauce made using tomato, garlic and other spices).

• 2 Tomatoes, blended
• 1 Green Chilli
• 2 Garlic cloves, minced
• 1/4 tsp black pepper, freshly ground
• 2 tsp Tomato paste
• 2 tbsp Olive oil/ Veg oil
• Salt, as required
• Sugar, a pinch 

1. In a sauce pan, add in your oil. Nex add in your minced garlic, once the raw aroma disappears, add in your blended tomatoes, green chilli, and tomato paste, mix well for 2 minutes.
2. Add salt, pepper and sugar. 
3. Allow to cook for around 3 minutes, until thick.
4. Your Daqoos, Tomato sauce is ready to be served with murabyan.

• 1 Cup All Purpose Flour
• 2 Tbsp Butter, melted
• 1 Tbsp Sugar
• 3/4 Cup of Full Fat Milk or more if required
• 1 tsp vanilla essence
• Salt, as required
• 1 Egg
• Melted Chocolate/ Nutella
• Pistachio Cream
• Pistachios, sliced
• Strawberries, chopped
• Vanilla Ice Cream 

1. Mix the dry ingredients in a bowl and wet ingredients in another and combine them well using a whisk, or a mixer and make into a smooth batter.
2. On a Crepe pan, pour the batter and swirl the pan, or pour a ladleful and swirl the ladle over the batter to form Crepes or use a crepe spreading instrument to get a thin crepe,once cooked on one side, flip ad cook for a minute and keep aside under a kitchen towel and finish making all the crepes the same way.
3. Place 2-3 crepes overlapping on a clean board and slice into thin stripes using a pizza cutter.
4. Now pull apart all the stripes and place them on a plate like Fettuccine pasta.
5. Next scoop in a dollop of vanilla ice cream and drizzle your chocolate and Pistachio sauces generously.
6. Finally garnish with chopped Pistachio and chopped strawberries/ kiwi for that fresh twist.
7. Bon appetit!
   
   
   
   
   
   

Kheema Pav Wreath

Ingredients :

Kheema Masala:

Instructions:

Notes :

Balaleet

Ingredients -

Instructions :

Fiery Buffalo wings

Ingredients :

Instructions :

1. Remove the label of the sweetened Condensed milk and place it in a pressure cooker with water that fills half the pressure cooker. Cook for 1 whistle and allow to simmer on low at least for 20 minutes. 
2. Allow the cooker to release its pressure on its own and allow the pressure cooker and its contents to cool down at leat for 4 hours. **

1. In a food processor, crush the biscuits with melted butter or in a zip lock bag pound the biscuits using a rolling pin. 
2. Now transfer the contents to a loose bottom pie dish and level using the back of a measuring cup. 
3. Allow to refrigerate for at least 10 minutes. 
4. Now whip the cream in a stand mixer or a hand held mixer, add in your vanilla essence and gradually add in your Icing sugar 1 tbsp at a time. 
5. Allow to whip well. Do not over beat. 
6. Now beat the dulce de Leche/Toffee in a bowl using a fork and spread the Toffee over the crushed biscuit layer. 
7. Now layer the sliced bananas in a sequence (like in the image). 
   
   
   
8. Spread the whipped cream, and level it using a spatula.
   
   
   
9. Finally grate the chocolate as garnish or dust some cocoa powder. 
10. Place in the refrigerator, allow to set. 

• *The steps to prepare dulce de Leche has been explained above. 
• ** I like to prepare the dulce de Leche the night before 
• I used a loose bottom pie pan, you may use a cheesecake pan too. 

Chole Masale/ Chana Masala

Ingredients :

Raw Spices:

Instructions :

• 3 medium potatoes (boiled and mashed, click here for the recipe) 
• 250 gms Chicken Breast 
• 2 tbsp Olive oil 
• 1tsp garlic paste
• Green, Red and Yellow Bell peppers/ Capsicum, sliced thinely
• 1/2 med Onion, sliced
• 3 tbsp Cream Cheese, salted or unsalted, optional 
• 1 tsp Fajita Seasoning mix (recipe below) 
• 1 tbsp butter
• 1 tbsp all purpose flour
• 1 cup full fat milk
• Handful of Mozzarella Cheese
• 1/2 tsp Red Chilli Flakes
• Chopped Coriander leaves 

• 1 tsp Chilli Powder 
• 1 tsp Paprika
• 1 tsp Garlic Powder 
• 1 tsp Cumin Powder 
• 1/2 tsp Oregano powder
• 1/4 tsp Black Pepper Powder 
• 1/4 tsp white Pepper Powder 
• 3/4 tsp salt

1. Prepare the Fajita Seasoning mix and marinade the chicken breast. 
2. Prepare Mashed potatoes and set aside (click here for the recipe). 
3. In a pan, pour the olive oil, add in your garlic paste and shallow fry the chicken pieces for 3-4 minutes on med high flame. 
4. Next, add in your slices onion and bell peppers. Sauté well, until lightly soft and it doesn't loose its crunch. Add salt as required. 
5. Prepare Bechamel sauce, in a deep non stick pan, add 1 tbsp butter and 1 heapful tbsp of flour, sauté on low. Switch off flame and pour your milk gently and mix vigorously, now turn on the heat and allow to thickem while mixing the sauce gently and add your cream cheese and mix well. Check for seasoning. 
6. Now layer your baking dish with the chicken Fajita layer, pour the prepared bechamel sauce. 
7. Top with scoops of mashed potato balls and Sprinkle a generous layer of shredded Mozzarella cheese, bake until the cheese has melted and oozing. 
8. Finally finish off with red chilli flakes. 
9. Garnish with chopped Coriander leaves. Dig in warm!