• Coconut oil 
• Mustard seeds
• Curry leaves 
• Dry Red Chilli 

1. In a pan, dry roast coriander powder and red Chilli powder for around a minute or two and set aside.
2. Make a paste of grated coconut, shallots, and water. Set aside.
3. In a pot, add the cleaned mussels with the residual water that oozed from the mussels. 
4. Add curry leaves, sliced green mango or tomato, roasted spices, turmeric and salt as required. 
5. Allow to cook for 3-4 minutes. 
6. Next add the coconut ground paste and allow to come to a boil. Switch off the flame.
7. Now make a tadka/tempering of coconut oil, mustard seeds, curry leaves and dry red Chillies.
8. Add the tadka to the prepared curry and enjoy hot with rice, chappati or Ari orotti.
   
   
   

Saffron Golden Lattè 

Ingredients: (makes for 1 person)

1. In a tea pot, pour the milk, add a pinch of turmeric and mix it.
2. Using a steel infuser ball or a small piece of clean cotton cloth or simply use a strainer once the ingredients have simmered well. Add the black pepper, cinnamon, clove, cardamom, and ginger and allow it to infuse in the milk.
3. Once comes to a boil, simmer for 2 minutes and pour to your mug and honey generously, mix well.
4. Add chopped almonds for a crunch and a pinch of Saffron and enjoy immediately!

Ingredients: 

Instructions:

• 1/2 kg Baby potatoes 
• Salt, as required 
• 3-4 Garlic cloves, minced
• Freshly crushed pepper
• Parmesan Cheese
• 1 tsp Paprika 
• 2-3 tbsp Olive oil
• 1 tbsp Butter
• 1/4 Red Chilli Flakes
• 2 tbsp Sriracha Sauce
• 1 tbsp Honey 
• 1 tsp Black pepper powder
• Sesame seeds and Parsley to garnish

1. Preheat oven to 220 deg C.
2. Boil the baby potatoes with some salt and place the potatoes on a baking tray lined with parchment paper and space them evenly.
   
   
   
3. Smash the potatoes gently with a potato smasher and sprinkle, salt, freshly crushed pepper, Parmesan cheese, paprika and a drizzle of olive oil.
4. Bake for 15 minutes each side, meanwhile, let's make the sauce.
5. In a saucepan, drop butter, and add the minced garlic to the butter, once fragrant add the red chilli flakes, Sriracha sauce, honey and black pepper powder, a dash of water and allow to come to a boil and set aside.
6. Onto the piping hot crispy Smashed potatoes, add dollops of the prepared sauce over the potatoes and garnush with sesame seeds and/ parsley.
7. Serve hot!

Ingredients:

Instructions:

• 250 gms Bone-in Chicken/ drumsticks, skin on
• Salt, as required 
• Freshly ground black pepper 
• 1 box white Button Mushrooms, chopped 
• 2 tbsp Butter, unsalted 
• 1 medium Onion, sliced 
• 1/2 tsp dried Thyme/ Oregano
• 1/2 cup Chicken Stock 
• 2 Garlic Cloves, pressed/ minced
• Salt, as required 
• 1 tbsp All purpose flour 
• 3/4 cup Full cream Milk
• 1/4 cup heavy cream (optional)
• 1 tbsp Worcestershire Sauce (optional)
• Mashed Potatoes, Tap here for recipe
• Steamed Broccoli 
• Parsley for garnish 

Instructions:

Notes:

• 4 tbsp White Vinegar
• 1/2 an Onion, thinly sliced 
• 2 Green  Chillies
• Salt, as required
• 250 gms Boneless chicken, cubed
• 2 tbsp Vegetable Oil
• 2 medium Onions, chopped finely
• Salt, as required
• 1 tsp Garlic paste
• 1 tsp Ginger paste 
• 1/4 Turmeric powder
• 2 tsp Kashmir Red Chilli powder
• 1 tsp Coriander powder
• 1 tsp Cumin Powder
• 2-3 tbsp Tomato Paste
• 1/4 cup Water  
• 2-3 Large Eggs
• Ready made/ Homemade roti or paratha
• 2 tbsp Butter 
• 2 tbsp Frankie masala powder **
• Butter paper for wrapping the frankie

1. In a small bowl, add in the sliced onions, chopped green chillies, white vinegar and salt. Mix and set aside.
2. In a large pan/wok, pour vegetable oil and add in the chopped onions, add salt as required and allow the onions to become translucent.
3. Next add in the ginger and garlic paste, Sautee until raw aroma disappears.
4. Next add in the spices and mix well. Add the tomato paste and the chicken cubes,our in a splash of water and allow the chicken to cook well. After 7 minutes, switch off the flame.
   
   
   
5. In another small bowl, beat an egg with some salt and in a pan, pour vegetable oil, allow to come to a heat, then pour the beaten egg in the pan, once half cooked place in your prepared roti before the egg cooks completely, as the uncooked egg helps to stick onto the paratha/ roti.
6. Smear the roti with butter, flip and allow to cook. Immediately transfer to a board or a plate and stack the earlier prepared chicken filling to a side of the omlette-roti and add in the pickled onion and green chillies over the chicken filling and sprinkle the frankie masala powder as required. Now slowly roll the frankie from the side and halfway through, roll one of the long ends inward and roll the frankie wrap, now using a butter paper wrap the chicken frankie. 
7. 
   
   
   
   
   
   
   
8. Serve hot and enjoy with pickled veggies.

• 2 tbsp Red Chilli Powder
• 1 tbsp Coriander Powder
• 2 tbsp Dry mango powder
• 1 tbsp Cumin powder
• 1 tsp Garam Masala powder
• 1/2 tsp Turmeric powder
• 1 tbsp Black Salt/ Normal Salt

Anything healthy and delicious is game for me. I love how easy and versatile this Oats Pancake recipe is. With a handful of basic ingredients found at home, you can easily make these pancakes at home. My favorite add ons are fresh fruits, especially blueberries, strawberries, kiwi and honey while for my girl it's always her favorite chocolate chips with chocolate sauce.

Like I said that these Pancakes are versatile, I added my own touch by caramelizing just ripen robust bananas in a caramel sauce, ohh boyy they are sooo good!! This was completely spontaneous, I usually don't do these extra sauces, unless it's for some special occasion. But this one is such a keeper! I know the pictures don't look that tempting, but the truth is they dont do justice to how yum the sauce is that goes so well with theseoat pancakes.

These pancakes make a great lunchbox idea for kids, they are yummy and healthy too. I was first treated to these yummy goodies when  my friend cum relative invited me to her home for breakfast and I was wowed by how easy yet yummy they were and I couldn't clearly make out that it was prepared using something like oats that is fibrous yet very difficult to convince the kids to eat. Such a great idea! Thanks Buraida for introducing Oats Pancakes to me. <3

If you are in a hurry these pancakes are the best as they can be completely made directly in a blender or made using a hand held blender like I did. So much less dishes to wash and directly pour the batter to the butter greased pan and voila! So easy peesy! Let's see how it's made...

Ingredients :

For Caramelized Banana Slices

Instructions:

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. ♡♡♡♡

• 1/2 cup Toor Dal
• 1/2 Onion, sliced
• 1/2 Tomato, chopped
• 1-2 Green chillies, slit
• 1/4 tsp Turmeric powder
• Salt, as required 
• 3/4 cup Water
• Coriander leaves, chopped 

• 2 tbsp Butter
• 1/2 tsp Cumin seeds
• 1 tsp Ginger Garlic paste
• 2 sprig Curry leaves
• 1 tsp Kashmiri Red Chilli Powder
• A squeeze of Lemon juice
• Coriander leaves, chopped 

1. Wash toor dal well and add to a pressure cooker. 
   
   
   
   
   
2. Pressure cook all the ingredients except for the ingredients under tadka for 1 whistle. Allow the pressure to release naturally.
3. In a small tadka pan, add in butter, allow to melt. 
4. Splutter the cumin seeds, add ginger garlic paste, curry leaves, chopped coriander leaves and sauté well. 
5. Pour the cooked dal, add in the Kashmiri Red Chilli powder, and adjust seasoning if required.
6. Allow to simmer well. Finally squeeze lemon juice, garnish with chopped coriander leaves and add in a blob of butter.
7. Enjoy with cooked rice, and your favorite sides like chicken or fried seafood!

• 1 cup Macaroni
• Boiling water, to cook the pasta
• Salt, as required
• A dash of Olive oil
• 1 Garlic clove, sliced
• 1 tbsp Olive oil
• 1 tbsp Butter
• 3 tbsp Tomato paste
• 1 tsp Onion Powder
• 1 tsp Kashmiri Chilli Powder
• 1/4 Turmeric powder
• 1/2 tsp Cumin powder
• 1/4 piece of a large green Capsicum
• 1/4 tsp Oregano
• 1/2 cup Paneer cubes
• Salt, as required 
• 2 tsp Arrowroot powder
• 1/2 cup Milk
• 1/4 Cup Mozzarella Cheese
• Cheddar Cheese, optional

1. In a pot, boil the macaroni with salt, and olive oil until al dente.
2. In a small grinder jar, pulse tomato paste, spices like Onion powder, Kashmiri Chilli powder, turmeric powder, Cumin powder and chopped capsicum.
3. In a large pan, pour the olive oil and the butter, add the sliced garlic and Sautee for a couple of seconds.
4. To this, add the pulsed tomato-capsicum paste, a little pasta water, sprinkle oregano and add in the washed Paneer cubes an add salt as required.
5. Once the Paneer comes to a boil, add the arrowroot powder/ flour, mix and pour the milk.
6. Check seasoning and add salt if required. Add a generous amount of Mozzarella cheese, close lid and allow cheese to melt.
7. Finally sprinkle with chopped coriander leaves. Enjoy!
   
   
   
   
   
   
   

• 2 large Eggs
• A pinch of salt
• 1 cup Vegetable oil
• 1/4 cup pre prepared sugar syrup* / powdered sugar
• 3 tbsp Pistachios, crushed
• 1/4 tsp Cardamom powder

1. In a bowl, slowly beat the eggs using a fork, lightly, do not beat and make the eggs foamy.
2. Add a pinch of salt to the eggs and mix.
3. In a pan, pour oil and allow to heat well. 
4. Now using a new steel scrubber or your clean hands, dip your hand in the egg mixture and fold your fingers inwards, and bring your hand over the hot oil and swiftly swing your hand with the egg mixture over the hot oil and keep doing this until you get a two inch thick egg strands layer.
5. Fry just until it starts looking crisp in the middle. Using a skewer, lift the egg strands from the middle upwards and allow both the sides to fry well, by placing each side in the oil.
6. 
   
   
   
7. Slowly place the kabab on a baking paper and fold the egg strand like a folded letter and pull off the skewer.
   
8. Make the whole batch the same way.
   
   
   
9. Now crush the pistachios and mix a dash of cardamom powder to it.
10. Pour the sugar syrup/ powdered sugar over the silk kabab and spoon over them a tsp of the pistachio/ cardamom mix and enjoy immediately! 
11. Your super easy sweet/ dessert is ready!

• 1 1/2 - 2 cups whole Rolled Oats
• 1/4 cup Coconut oil
• 5-6 tbsp Honey/ maple syrup
• 1 tsp Vanilla Essence 
• Salt, a pinch
• 1/4 cup Healthy Nut Mix
• 1/2 cup Yogurt
• 1/4 cup berries
• Fresh fruits of your choice
• 1 tsp Chia seeds

1. In a pan, pour coconut oil and add in your rolled oats, keep tossing until crisp.
2. Once you feel the oats are crisp, add in your sweetener, honey. Combine well.
3. Next add Vanilla Essence, salt, and health nuts mix and toss again.
   
   
   
4. Whilst hot, transfer the granola to a baking paper and allow to cool.
   
   
   
5. You may tap and shape into a rectangle, either way, allow to cool and crisp. Once cooled, break the granola pieces between your fingers/ palms so that the granola is not joined into a bar.
6. In a bowl, whisk yogurt well, and add the crisp granola as topping along with fresh fruits and berrie and a teaspoon of chia seeds.