Malabar Style Mutta Curry/ Mutta Aanam Vechadh

I have always been asked to share the recipes of the food the usual food we malabaris have. I kept delaying it, as I am someone who loves trying and sharing experimental food. Finally taking baby steps to make this page helpful for beginners in cooking as well. This egg curry is the easiest to prepare. No crushing of ginger garlic, and with basic pantry ingredients you can make this delicious curry that goes well with soft ari rotti (a malabar rice pancake), that is smeared with lots of ghee and/ Chappattis. This curry goes very well alongside some delicious meen mulagittadh/ meen varattiyadh, spicy fish curry made using red chilly powder and tamrind.

We, here, usually like to pair it with some fried fish to compliment the curry. We also prepare a seafood version of this curry, will share the recipe as another post, in Sha Allah. It is very delicious too. I always like to prepare this curry durimg lazy days as it is effortless, yet delicious too. Make sure to cook the egg as per your liking keeping the time in mind to boil the coconut paste too. If you keep the coconut paste boiling for too long it might come out a little curdle-like. Once the curry starts boiling switch off and place lid as the earthen pot will do the rest of the cooking.

The last time I shared a pic of my breakfast plate with this curry and ari roti, I was bombarded with recipe requests. So here you go guys.. Do try and let me know you liked it.

Ingredients:

1/2 medium size Onion, sliced
2 sprigs Curry leaves
3 tbsp Coconut Oil
3 green Chillies, slit
1/2 medium size Tomato, chopped
3 Eggs
1/2 cup Shredded Coconut
1/2 tsp Turmeric Powder
1 tbsp Fennel Seeds
Salt, as required
1 tsp ghee

Instructions :

In an earthen pot, pour the coconut oil and Sautee your sliced onion.
Add salt for the onions to turn translucent .
Next add in your curry leaves, and slit green chilies, Sautee well.
Now add in the chopped tomato, mix well and close lid, allow to become mushy.
Next make a coconut paste by grinding shredded coconut, turmeric powder, fennel seeds and little water and grind to a smooth paste.*
Open the lid, and crack in your eggs and allow to cook for around 2 minutes and add in your ground paste, cook for around 3 minutes on medium low and you are done!
Add in a tsp of ghee for that extra richness.
Enjoy with mabalar Ari rotti/ Chappathi and some delicious fish fry like this.

Notes:

Make sure to add enough water, as the earthen pot drains the moisture.
*Do not add too much water, as you will get a smooth fine paste.
Do not keep the coconut paste boiling for too long it might come out a little curdle-like. Once the curry starts boiling switch off and place lid as the earthen pot will do the rest of the cooking.

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

Vietnamese Bahn Mi with Chilli oil

I love making food from scratch and this is one such recipe that I attempted everything from scratch. Baking the buns are so much fun, never disappoints (even though there migh be unsuccessful attempts if you are new to baking breads, but that's how you learn to do things) and the bonus being the house smells amazing.

I felt these Bahn Mi are more like Vietnam based Baguette bread, with a crispy crust and super soft airy texture inside. The baguette bread/ Bahn Mi is madeccrusty by spraying water during the process of baking.

As for the filling, it is usually smeared with mayo, ham, pickled veggies, a drizzle of your favorite seasoning, here I used home made chilli oil. Bahn Mi is split lengthwise and stuffed with ingredients that your heart desires , with your favorite protein, so it makes a great meal itself. We have this for lunch usually , if I prepare the buns, the night before. I like my sandwich to feel fresh and feel good. So I added in sliced cucumbers along with pickled veggies.

Though the recipe looks like it has a lot of steps, it's very easy to prepare yet s delicious, with all the sweet, sour ,salty flavors marrying into each other.

Ingredients :

For Bahn Mi -

2 cups Flour / Patent Flour
1 cup Water
1 1/2 tsp Instant Yeast
1 1/2 tsp Salt
1 tsp Sugar
2 1/2 tbsp Butter
1 Large egg

For the Chilli oil:

3-4 Garlic cloves, chopped finely
2 tsp Red chilli flakes
1 Tsp White Sesame seeds
1 tsp Black pepper, crushed
1/4 Cup Vegetable Oil, boiling hot

For the chicken marinade:

250 gms Tender Chicken Breast
1 Garlic clove, minced
1 tsp Black Pepper Powder
1 tsp Honey
1 Tbsp Soy Sauce
1 tsp Tomato Ketchup

For the Filling:

1 Carrot, sliced thin (pickled by adding the carrots to a solution of 1/2 cup sugar, 1/4 cup white vinegar, 1 tsp salt, and 1 cup water for 10 minutes)
1 Cucumber, sliced lengthwise
Mayo, as required
Sriracha sauce, as required
Red Chilies, sliced into round

Instructions :

In a stand mixer, or a large bowl mix the dry ingredients and add in your melted butter, mix well again.
Next add in your water and egg and place your dough hook.
For around 2 minutes, put the speed setting to 2, until well combined.
After that your dough will be teary and falling apart.
Knead the dough for 10 minutes on speed setting 6, it should be elastic and not falling apart.
If the dough still falls from the hook, continue to knead for anoth 4-5 minutes . Your dough be elastic, yet might be a little sticky.
Scrape the dough from the stand mixer and place on a greased bowl by shaping into a smooth ball.
Spray the dough with oil and seal the bowl with a cling wrap and allow to rise for 30 minutes.
Grease the counter top/ working mat and divide the dough into 6 equal parts , which will now look like fat triangles. Bang the dough on the counter top so that you get an elongated triangle.
Now roll the dough from the pointy area to the inside and keep pinching from the sides while you do that. Place on a baking paper lined baking pan.
Grease the prepared Bahn Mis, cover with a towel and allow to rest for around 1 hour.
Preheat the oven to 210 deg C and place a water bath to create steam, it is placed at the lowest rack.
Spray the Bahn Mi with water so that the blade/rzor can glide through easily. Cut the bread slightly from a 45 deg angle and spray the openings with water again.
Now place the Bahn Mis in the oven and bake for around 25 minutes, keeping an eye after 23 minutes. (different oven have different temperature)
Remove the water bath/ tray from the oven around 10 minutes before removing the bread from the oven.
Brush with melted butter. Once cool, you may wrap the Bahn Mis in foil if ypu do not intend to use immediately .Slit lengthwise, and enjoy the crispy outer cover with a soft and fluffy insides. Enjoy with your picked veggies, favorite protein and dressing of your choice.
To make the chicken, marinate the chicken with the ingredients mentioned above and grill for around 5-6 minutes until cooked well. Slice into thin strips.
To make the chilli oil, into a heat proof bowl place all your ingredients under chilli oil and pour in your hot oil and allow the flavors to infuse in the oil.

To assemble :

After slicing the bread, remove the inside soft portion so that filling sits in, (optional)

Spread the mayo, place the pickled carrots, next place the cucumber, and the sliced chicken pieces, squeeze some Sriracha sauce and drizzle the chilli oil prepared earlier and finally place your red peppers and you are ready to enjoy your meal!

Plantain Sushi Rolls with Caramel Sauce

This is one recipe that was developed while I went to bed to sleep, sometimes the best recipes comes to my mind when I switch off myself for the day. I sometimes feel like preparing it and devouring it right away and note down the recipe in my book then and there. Let me tell you, this is one snack/dessert that is definitely a treat to your taste buds.

Make this to impress your guests and they are gonna love it! This is preferably made using ripe plantains. Once you start frying the oats coated plantains, your house is going to smell like baskin robbins to top that, the aroma of the caramel sauce is like the cherry to your cake.

This is probably a fusion recipe, as it involves frying of plantains aka nendra pazham/ Kerala bananas, which is then smothered/ drizzled with Caramel sauce with a final touch of blanched and chopped almonds.

Since I invented the recipe, I was going about to put a name for this dish, finally settled for sushi rolls, teehee, forgive my quirkiness :)

This is such an easy recipe, I urge you to try it. After all it is hubby approved and my girl loves it!

Ingredients :

3 Ripe Plantains
1/2 cup All Purpose Flour
Salt, as required
1/2 cup water
1 cup Quick Oats
Oil, for frying

Caramel Sauce

1/2 cup White granulated Sugar
2 tbsp Butter, room temperature
1/4 cup heavy cream/ thick cream, room temperature
1/4 tsp Salt
1/2 tsp Vanilla Essence, optional
Blanched and Chopped Almonds, for garnish

Instructions:

To prepare the Caramel Sauce, in a heavy duty sauce pan, heat sugar, stirring comstantly. Sugar will start to melt and once it reaches an amber color, reduce heat as you don't want to burn it.
Ps: Please be precautions when you make caramel sauce, as it bubbles rapidly and can cause burns if distance is not maintained.
Next, add your room temperature butter and stir in until melted and combined.
Allow to cook for half a minute, slowly pour the heavy cream, little at a time and stir it in.
Remove from heat and add salt and vanilla essence if desired.
Allow to cool slightly before using the sauce.
To prepare the plantain sushi rolls, dip the plantains in the all purpose flour slurry (made using flour+water+salt) and then coat in the oats well.
Shallow fry/ deep fry until golden and crisp.
Serve immediately with the caramel sauce prepared earlier and top with blanched and chopped almonds.

Notes:

Make sure to use room temperature butter and whipping cream / thick cream for better results.
The sugar might look like it’s crumbling when it’s starts to melt, it’s quite normal, it will melt completely after a while.
My caramel sauce looks a bit pale as I was in a hurry and did not wait the sugar to turn amber in color.
You may also add a scoop of vanilla ice cream for added deliciousness.

Hariyali Chicken Biryani

Hariyali Chicken Biryani/ Green Chicken Biryani is a recipe that I grasped/ learned from my in laws, basically my aunt-in-law, called Shabna. This is a special biryani that they make especially only during special celebrations like birthdays and anniversaries. So the last time I went to India my MIL and SIL was all praises about a special biryani that my aunt in law makes during such occasions. They said, the house smells amazing when she makes that biryani, and that unlike usual biryani, this had everything green in it and fried potatoes that made it extra special. I sooo wanted to try it. And finally I got a chance to taste it when it was their daughter's birthday and to my surprise I loved how flavorful the biryani was and of course it looked all green. Even the chicken, I was sure it was food color, and yes it was! That is why the biryani is only prepared during special occasions. So I wondered once in a while a little color won't hurt, but if preparing this biryani once every week, I'd suggest not to use the color.

Well, coming back to the flavors, one big mouthful and I could identify all the flavors, unlike in my recipe she had added capsicum pieces too. I didn't have capsicum/ bell pepper. Instead I added Spinach leaves (palak), this is totally optional, if you do not like the flavor of palak you can completely avoid it and still tastes sooo good*. Ever since I was back in Dubai, I wanted to replicate it, she was someone who found it difficult to explain the recipe like me. For me, I add spices and seasonings each time according to the flavor of the dish, so it will vary. So I almost made out the recipe in my head, noted down what I thought it would be like and it was a success. Just make sure you allow the green chicken masala and rice to stay in dum for some time .

Also, in the video I haven't allowed the onions to be translucent as to my liking, (as sun was setting and I wanted to finish filming in day light), so I pressure cooked the just the onion masala for 1 whistle, because we here like our biryani masala quite mushy, if you like the onions to stay without being smashy, just avoid this step. And that's it! Let's make this delicious Hariyali Chicken Biryani or as the kids call it, HULK Biryani! 😂

Ingredients : (makes for 3 people)

2 Large potatoes, sliced

For the Masala:

2 tsp Ghee/ Clarified Butter
3 onions, sliced finely
1 tbsp Garlic, crushed
1 tsp Ginger, crushed
2 medium Tomatoes, chopped
1/2 bunch Spinach/ palak, blanched in salted hot water, cooled in ice water and pureed
Mint and Coriander leaves, as required, pureed
Salt, as required
1 tsp Garam Masala

Chicken Marination:

1/2 cup oil for frying
1/2 kg chicken
1 tsp ginger garlic paste
1 tsp Lemon Juice
Salt, as required
Green Food Coloring (optional)

For the Rice:

3 tsp Ghee
3 tbsp Vegetable Oil
1 Onion, finely sliced
8-10 Cashews
3 Cloves
1 inch piece Cinnamon Stick
2 Cardamoms
2 sprigs Curry leaves
3 cups Jeerakashala Rice, washed and drained
4 1/2 cups water
2 Maggi Chicken Cube
1 tsp Green Food Coloring (optional)
Salt, as required
Lemon juice, as required

Instructions:

Marinate chicken as per the ingredients mentioned below chicken marination and set aside.
Slice Potatoes, sprinkle salt and fry them in oil, set aside.
Fry the chicken pieces for around 15- 20 minutes , drain and set aside.
Now to make the masala, blanch the spinach and cool with ice water, puree along with coriander and mint leaves.
In a large pot, pour the oil that was used to fry chicken and ghee.
Next, saute the sliced onions with some salt until translucent.
Next add the crushed ginger garlic and saute until raw aroma disappears.
Now add your chopped tomatoes, allow to cook well.
Next add in the pureed leaves and herbs, saute with salt and garam masala. Pressure cook the masala for 1 whistle if not mushy enough.
In a large non stick rice pot, fry the onion until golden brown and crispy for the rice in ghee and vegetable oil and set aside.
Now add in the whole spices like cloves, cinnamon stick and cardamom, add in your washed and drained rice and Sautee for a couple of minutes, to that add in the curry leaves, Maggi chicken cube, green food color ( if required) and salt, as required .
Pour water and allow to cook for 15 minutes and gently turn the rice over to check if cooked.
To the cooked masala, add in your fried chicken pieces and allow to boil on simmer for 5 minutes.
Squeeze lemon juice as required, check for seasonings, put on dum by putting the rice as a layer over the masal over which some fried onion and cashews are sprinkled.
Place the fried potatoes.
Cover the pot with aluminum foil, place lid and allow to be on dum for 1/2 hour at least.
Mix everything together. Serve hot and enjoy!

Notes:

If using palak make sure to add a lot of lemon juice to balance out the bitter flavor of palak.
You will only require half a bunch of palak.
The video shows recipe made for 6 people.

Marble Cake Pudding

One of the most nostalgic pudding/ dessert from my childhood is this delicious marble cake pudding. It is my mom's most popular dessert, and undoubtedly the best. It's so simple to make. The marble cake is store bought , you may use home made cake, but I usually make this pudding as a last moment dessert,so that it doesn't get complicated and saves time.

Similar to tiramisu, the marble cake pudding tastes better the more it sits in the fridge. The cake soaks up all the cream and the cocoa powder that is dusted gives it that chocolatey taste. This marble cake pudding is like the OG milk cake of my childhood. The marble cake is tightly layered over which a custard cream is prepared poured and make a couple of layers which is set overnight. The pudding can be topped up with fresh fruits, funfetti, chocolate sprinkles etc.

Whenever mama makes this dessert for a party at home, the dessert dish is always wiped clean.

This was a dessert that mama prepared from what a friend of hers was saying in their usual conversation, about a dessert she had at a party. In an Era when there was no google/ YouTube for her to check and try recipes. Basically she was not told the entire ingredients, she made out and made it on her own, voila ! The perfect dessert for parties. I need to try out more recipes from her recipe book, since it's in malayalam, I find it very difficult to read them, yet my sheer curiosity in cooking has helped me learn reading malayalam by reading her recipes. LOL .

Ingredients :

400 gms Marble Cake, store bought
2 Crème Caramel Sachet (prepare as per package instructions )
500 ml + 500 ml milk (for the crème caramel)
120 ml Milk (for the dream whip)
1 Sachet Dream Whip (prepare according to package instructions)
1 tsp Vanilla Essence
1/2 can Sweetened Condensed Milk
1/4 cup Thick Cream
Cocoa powder, for dusting

Instructions:

Slice the marble cake and layer the cake slices tightly without any gap.
Next, prepare the Creme Caramel according to package instructions and allow to cool, set aside.
Next prepare the cream mixture by beating the dream whip powder mix in some milk, according to package instructions, beat until thickens.
Next add in your condensed milk and thick cream, mix well.
Finally add the cooled custard prepared earlier and combine well.
Pour the prepared custard cream over the marble cake and make another layer with the same method.
Seal and wrap well using a cling film and allow to set in the refrigerator overnight.*
Finally, right before serving dust some cocoa powder and enjoy!

* Tastes best the more it sits in the fridge.

** The brand I used for the marble cake is Modern Bakery. It comes as 730 gms, you will only require around half of the cake.

Meat Sauce Spaghetti AKA Spaghetti Bolognese

I love quick dinners and this is one recipe that I tend to make quite often, whenever I get minced meat. And I also like to make this Shepherd's pie and this Rigatoni Bolognese. Bolognese Sauce is basically a meat based tomato sauce using slow cooking method. It is super easy, yet very versatile. You may add veggies of your choice like carrots, celery, mushrooms etc for that extra boost of nutritional values. Spaghetti Bolognese is super easy to prepare, you only need to prep some chopped onions and garlic and you are good to go.

If you do not like too much tanginess, you may use cream cheese and tomato ketchup to balance the flavors. This pasta recipe comes together quickly, makes the perfect lunch/dinner. I have not used milk here, though you may use it to make it even creamier. Also if you have parmesan cheese, you may use it for garnishing, I ran out of it! (always has to happen only when I plan to document the recipe) 🙇

Anywhoo, let's get started!

Ingredients :

1 pack Spaghetti
2 Onions, finely chopped
4 Garlic cloves, finely chopped
2 tbsp Olive oil
2 tbsp Butter
Salt, as required
500 gms minced meat
1 tsp freshly crushed Black Pepper
1/2 tsp Red Chilli Flakes
1/2 tsp Oregano
1 tsp Cumin
3/4 Cup Tomato Paste
1 cup Reserved Pasta Stock Water
2 tbsp Cream Cheese (Optional)
1 Chicken Stock Cube
2 tbsp Tomato Ketchup
Parmesan Cheese and chopped Parsley Leaves, for garnishing

Instructions:

In a large pot, pour olive oil and add in the butter.
Next, add in the chopped onion and allow to cook until translucent.
Next add in finely chopped garlic and salt, as required.
Drop in the minced meat and add your seasonings like salt and freshly crushed black pepper.
Break the meat using your wooden ladle.
Next add in red chilli flakes, oregano, cumin powder and tomato paste and mix well. Close the lid and allow to cook for at least 15 minutes on low.
In a large pot, Cook the Spaghetti in salted water according to package instructions.
Next, add in cream cheese (optional), Maggi chicken cube and tomato ketchup (optional). Combine well, make sure the stock cube has dissolved into the sauce.
Next add in your reserved stock water to make it even saucier.
Finally add in your cooked Spaghetti and check for salt. Give a final mix and serve into a deep plate, sprinkle chopped parsley and garnish with Parmesan Cheese. Serve hot.

Notes:

You may add vegetables of your choice like carrots, celery, mushrooms etc.before adding the minced meat.

I used cream cheese, so that much quantity of tomato paste gets diluted, if you aren’t using any diary products, I would recommend to use lesser quantity of tomato paste depending on the quantity of pasta/ spaghetti you are preparing.

Creamy Chicken Sandwich

Since Monday was a holiday, regular working days starts from tomorrow, so if you are in search of lunch box ideas, or snacks that you can make for children in the evening, do give this sandwich a try. With a bite of the sandwich in your mouth, it's all things delicious that runs in your mouth.

I would sometimes like to pair it with a salad and it makes a delicious, filling and nutritional dinner too. I love to keep this sandwich for lunchbox, as it's filling and no dropping of contents of the sandwich on uniform by kids while grabbing a bite, as the filling sets and yet still feels creamy to the mouth.

I bet you, once you make this for your kids lunch box, they will keep asking for more. So, without further ado, let's get started!

Ingredients: (makes around 3 sandwiches)

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

Instructions:

In a pan, drop a tbsp of butter and add in your onion and garlic, chopped in the food processor.
Next, pulse your boneless chicken pieces in the same processor and mince the chicken.
Add the minced chicken to the onions and add salt as required.
Add spices like black pepper powder, paprika/ red chili powder.
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.
Next, add in mayo and tomato paste, combine well.
Lastly add in oregano and red chili flakes.
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.
Spread some butter and grill for a couple of minutes and your sandwich is ready to serve.
Slice the sandwich diagonally and enjoy with some ketchup.

Malai Mutton Biryani

Taqabbal Allahu minna wa minkum.. Eid Mubarak!! 💝

It was a beautiful 30 days,sad that Ramadan just flew away, now it is time to live by the life we have been living the past one month (reminding myself first).

I love mutton, for how tender it is when slow cooked. The process of slow cooking mutton is a tedious job, but the flavors attained is worth the while. While I usually prepare mutton in the pressure cooker, I totally dislike it. I prefer slow cooking mutton (if it is a tender lamb, much easier to cook and is tender).

The recipe doesn't require tomatoes. The rice prepared in the oil that was used to fry the onions, takes the flavor of the rice to a whole new level. Even though I did not use saffron, the flavor from the fried onions gave the rice a very nice aroma and taste.

Malai/ cream when added to any dish makes the dish delectable. It does the same job here. You may use the same recipe for preparing malai chicken biryani, just keep track of the cooking time of chicken.

This is a delicious and easy biryani. Do try and let mem know how you liked it.

Ingredients: (makes for 4)

500 gms mutton
3 medium Onions, chopped
2 tbsp ginger garlic paste
7-8 green chillies, crushed
1 tsp ginger garlic paste
2 tbsp Yogurt
Chopped coriander
Chopped mInt
1 tsp Garam Masala
2 1/2 cups Basmati Rice, soaked and drained
2 tsp ghee (clarified butter)
1/4 Cup oil
1 tsp Shahi jeera
Whole spices - 2 cardamom, 3 cloves, 2 cinnamon pieces, 3-4 Bay leaves
3 3/4 cups Water
3 tbsp Cream
Squeezed Lemon
Salt, as required
Turmeric water/ milk (you may use saffron)

Instructions:

Marinate the mutton pieces with ginger garlic paste, yogurt, herbs (coriander & mint), garam masala, crushed ginger garlic paste, and salt as required.
Soak Basmati rice at least for 25- 30 mins.
In a large non stick pan, add ghee and oil and fry the onions, till golden and crisp.
While the onions fry, in a medium non stick pan, add ghee and crushed ginger garlic paste, Shahi jeera, and your marinated mutton, allow to cook for at least 1/2 an hour on simmer and check if meat is cooked. Add the cream and half of the fried onions and mix well.
If the water has drained, add in 1/2 cup f water and allow to simmer for 15 minutes until the gravy thickens.
Drain the fried onions once golden and crisp and set aside. Now, to the fried onion oil, add in your whole spices, and add your soaked and drained rice, mix and make sure the grains of rice are covered in oil and pour water and allow to cook for 25 mins until cooked. (for detailed instructions check here).
To the cooked malai mutton masala, squeeze lemon and add salt as required, garnish with chopped coriander leaves.
Transfer the rice to a large bowl, now start layering the rice as the first layer, then add in the mutton masala, then again add the rice layer and garnish with fried onions and coriander leaves and sprinkle turmeric water/ milk for added natural colour.
Cover with an aluminum foil and let it sit on dum at least for 1/2 an hr and serve with raita/ pickle.

Notes:

You may give the mutton masala a charcoal effect by heating a piece of charcoal and placing in a steel/ aluminum container that has oil and allow the fumes from the charcoal to seep into the rice by closing the pan with aluminum foil and lid. I am not a fan of this method, so did not do it here.

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Malabar Style Mutta Curry/ Mutta Aanam Vechadh

Ingredients:

Instructions :

Notes:

Vietnamese Bahn Mi with Chilli oil

Ingredients :

For Bahn Mi -

For the Chilli oil:

For the chicken marinade:

For the Filling:

Instructions :

To assemble :

Plantain Sushi Rolls with Caramel Sauce

Ingredients :

Caramel Sauce

Instructions:

Notes:

Hariyali Chicken Biryani

Ingredients : (makes for 3 people)

For the Masala:

Chicken Marination:

For the Rice:

Instructions:

Notes:

Marble Cake Pudding

Ingredients :

Instructions:

Sunny side up Potaffles

INGREDIENTS : (Makes for 4 )

Instructions:

Meat Sauce Spaghetti AKA Spaghetti Bolognese

Ingredients :

Instructions:

Notes:

Creamy Chicken Sandwich

Ingredients: (makes around 3 sandwiches)

Instructions:

Bakery Style Ghee Cake

Ingredients:

Instructions:

Notes:

Malai Mutton Biryani

Ingredients: (makes for 4)

Instructions:

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