• 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. 

• 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.