Instructions:

1. Preheat your oven to 180°C. 
2. Line an 8x8 inch baking pan with baking paper or spray with cooking spray and set aside.
3. Add nut butter, mashed banana, flaxseed and vanilla extract to a large mixing bowl and combine.
4. Add rolled oats, baking powder and salt to the bowl with the wet ingredients and stir to combine.
5. Fold in the chocolate chips.
6. Transfer to prepared baking pan and smooth out the top with a spatula. Sprinkle chocolate chips on top.
7. Bake for 20-25 minutes or until golden brown on top and toothpick inserted comes out clean.
8. Allow the bars to cool completely in the pan before cutting into squares and serving.

• 1 tbsp Sabja seeds
• 3 tbsp Water 
• 2 tbsp Ghee
• 2 tbsp Cashews 
• 1/4 cup Pakistani Vermicelli 
• 3/4 cup Milk
• 1/4 Condensed Milk
• A pinch of Cardamom powder
• A pinch of Salt
• Pulp of 1 Mango 
• Condensed Milk (if required, for added sweetness) 
• Pomegranate seeds, for garnish 
• Ice Cream as topping

1. Soak the Sabja seeds in water and set aside. 
2. Roast the cashews in ghee and transfer to a bowl to cool and roughly chop the roasted cashews and set aside.
3. In the same pan with ghee, break the Pakistani vermicelli and roast them in the ghee for a minute and pour the milk and cook the vermicelli in milk. Add more milk if required. 
4. Finish off with the condensed milk, cardamom powder and a pinch of salt. 
5. In a glass, layer the falooda by adding the Semiya Payasam as the first layer, next add the soaked sabja seeds, mango chunks, mango pulp, and repeat the layers until the glass is full, allow the falooda to chill. 
6. Just before serving, for ease to release the falooda, simply dip the glass in warm water.
7. Now take a pasta bowl, invert the bowl of the glass and flip, now slowly release the glasss upward and you now have deconstructed mango falooda. 
8. Place a scoop of ice cream on top and garnish with mango chunks, pomegranate seeds, chopped ghee roasted cashews and mint leaves (optional). 
9. Enjoy!! 

• 1/2 of an Onion, sliced
• 1 Tomato, chopped 
• 3 Green Chillies, slit 
• Curry leaves 
• 1 tsp Ginger Garlic paste
• 1 cup Shredded Coconut 
• 1/4 tsp Turmeric powder
• 1 tsp Kashmiri Chilli powder
• 2 tsp Coriander Powder
• 1/2 tsp Fennel Seeds
• 1/4 - 1/2 cup water 
• 1 small lemon sized Tamarind ball soaked in 1/4 cup warm water 
• Cooked Crab*
• 4 tbsp Coconut oil
• 1 tsp Mustard Seeds
• Curry leaves 
• Salt, as required 

1. In a mud pot / Chatti, pour in Coconut oil and add in your sliced onion, sauté until translucent and add in your curry leaves.
2. Next add the ginger garlic paste and sauté.
3. Add salt as required and your chopped tomatoes and slit green Chillies. 
4. Cover and allow the tomatoes to mash, meanwhile prepare the coconut paste by grinding shredded coconut with the spice powders and fennel seeds with little water and grind well to a thick paste. 
5. Pour the coconut paste to the mashed tomatoes and strain the tamarind water and add to the gravy and mix everything well. 
6. Finally add in your cooked crab or raw crab, and allow to cook for 6-7 minutes if raw, or if cooked around 3-4 minutes. 
7. Check if salt required and finally prepare a tadka with mustard seeds and curry leaves on coconut oil. 
8. Enjoy warm with rice, chappati or paratha. 

• 4 Slices of White Bread
• 2 Eggs 
• 1/2 of an Onion
• 1/2 tsp Oregano 
• 1/4 Red Chilli flakes 
• 2 tbsp Cream Cheese (preferably salted) 
• Salt, as required 
• Ghee/ clarified butter

1. In a small blender, crack in the eggs, add in the roughly chopped onion, Oregano, cream cheese and blend by pulsing around 4-5 times.
   
   
   
2. Transfer the contents to a wide bowl, and add in the red chilli flakes and mix well.
   
   
   
3. In a hit pan, add in a couple of tbsps of ghee.
4. Now, dip the bread in egg mixture and toast the bread slices in ghee and your savory bread toast is ready!! 

Layer 1:

Layer 2:

Layer 3:

• 1/2 cup Sugar 
• 1/2 cup Water 
• A squeeze of lemon 

1. Mix biscuit powder with melted butter and press and level it in a baking dish.
2. Combine the cream, mango purée and condensed milk and spread evenly on the biscuit layer.
3. Mix every ingredient under the layer 3 list and pour gently over the cream layer.
4. Bake at 180 deg C for around 15 minutes. Bake on the top rack for 10 minutes and the rest 5 minutes on the bottom rack. 
5. Prepare the sugar syrup by boiling water, sugar and lemon juice. Once combined and starts bubbling keep timer for around 8 minutes, allow to cool and pour over the Basbousa.
6. Enjoy warm or cooled.

• 1 whole Chicken (skin on), halved 
• 1 tsp Garlic paste
• 2 tsp Mandi Masala Powder (dry grind equal parts of dry lemon, cumin, cardamom, coriander seeds, whole black pepper, cinnamon, cloves and bay leaves) 
• 1 tbsp Lemon juice 
• Salt, as required 
• 1 tbsp Olive Oil

• 1 large Onion, chopped or sliced
• 1/2 Capsicum, sliced finely 
• 2 tbsp Olive Oil
• 1 tsp Ghee 
• 2 Dry Bay leaves
• 4 Cardamom pods
• 4 Cloves
• 1/2 tsp Cumin, whole
• 1 tsp Whole Black Pepper
• 1 tbsp Coriander Seeds, whole
• 3 Green Chillies, slit
• 2 Dry lemon
• 2 tsp Garlic paste
• 1 1/2 cups Sella Basmati Rice 
• 2 1/4 cups Water (Ratio: 1 part rice to 1 and 1/2 parts water)
• 1 Chicken Stock Cube
• Red Food Color, Optional
• 2-3 Saffron strands soaked in warm water
• Fried Onion/ Raisins, to garnish
• Coriander leaves, to garnish

1. Poke holes using a fork on the Chicken (skin on) with the ingredients mentioned above and set aside at least for half an hour or over night if possible. 
2. Into a deep vessel, add in olive oil and ghee and add in your whole spices, chopped onion, salt, and sauté well, next add in the garlic paste, green Chillies, Capsicum and Dry Lemon. Sauté well until aromatic.
   
   
   
   
   
   
3. Finally add in the chicken stock cube and add in the washed and drained rice grains and water and allow to bring to a boil, meanwhile, place 2-3 foil papers and poke holes or using a similar sized steam plate with drains, place your marinated chicken and close the lid, make sure the lid fits in perfectly and there are no gaps in between, so that the steam does not escape. 
   
   

   
   
   
   
   
   
   
   
   
   
   
   
   
4. Cook the rice on high for around 15 minutes and on simmer for around half an hour. 
5. Finally, remove the chicken from the steamer plate and rub in a dash of olive and red food color (optional) and broil/ airfry for 5 minutes on 190 deg C. (Make sure the chicken doesn’t dry, this depends on the size, I used a 900 gms Chicken) 
   
   
   
   
   
   
6. Pour in soaked saffron water and red food color if needed. 
   
   
   
7. Into a serving platter, add in the Mandi rice, and place your grilled chicken on top and garnish with fried onions and raisins. 
8. Serve hot with Salatta harra and enjoy!
   
   
   

• 200 gms Dried Figs
• 1/2 cup hot water
• 10 gms China grass/ agar agar soaked in 4 tbsp water 
• 1 liter Milk
• 1/4 cup Sugar
• 1/2 cup Condensed Milk
• 2 tbsp Cream (optional)
• Phyllo sheets
• Ghee/ Butter
• Pistachios, ground 
• White chocolate, melted 

1. In a deep bowl, add in your dried figs and pour in the hot water and cover and allow to soak at least for half an hour.
   
   
   
2. At the same time, soak the China grass in water and set aside.
3. Now grind the figs with little bit water used for soaking. 
4. In a deep saucepan, pour the milk and allow to bring to a boil. 
5. Now at the same time, melt the China grass that has been soaking. 
6. Remove milk from stove. Now, to the boiled milk, add sugar, condensed milk, melted China grass, and beaten cream (optional).
7. Finally add in the fig paste and combine well using a whisk.
   
   
   
8. Now pour into individual moulds or a dessert tray. 
9. Allow to set in the refrigerator (3-4 hours or overnight).
10. For assembling, brush ghee or butter onto phyllo sheets and bake them for 2-3 minutes at 180 deg C, this step is optional, adds an extra crunchy texture.
    
    
    
11. Now smash and crumble the baked phyllo sheets and sprinkle as required over the pudding and decorate with melted white chocolate and ground pistachios. 
12. Serve immediately! 

• 150 gms Boneless Chicken 
• 1 tsp White pepper 
• 1 tsp Paprika powder/ Red Chilli powder 
• 1/4 tsp Garlic powder
• Salt
• Olive oil- to shallow fry the chicken 
• 1 tbsp Butter
• 1 tbsp Flour
• 1/4-1/2 cup Milk
• 1/4 tsp Red Chilli Flakes
• 1/4 tsp Oregano
• 1/4 cup Capsicum, chopped finely (optional)
• 1 tbsp Black Olives, sliced (optional)
• 2 tbsp Tomato Ketchup 
• Mozzarella Cheese
• Egg whites 
• Bread Crumbs 
• Vegetable Oil for frying

1. Marinate the chicken pieces with white pepper, garlic powder, paprika powder and salt and shallow fry in olive oil no more than 5 minutes and set aside and chop with finely once cooled. 
   
   
   
2. In to the same pan, add a butter slice, sauté the flour and switch off the flame and pour the milk little by little, whilst stirring constantly. 
3. Into the bechamel/ white sauce, add your chilli flakes, Oregano, White pepper powder and salt. 
4. Chop up the chicken pieces and add the chicken to the prepared sauce. 
5. Next add in your capsicum, olives and tomato ketchup.
6. Onto a clean counter top, place your risen dough and make small balls from it and flatten using a rolling pin and add in the thickened filling and Mozzarella Cheese and roll into balls and remove the excess dough if necessary.
7. Finally dip and roll the ball in egg whites and coat in bread crumbs.
   
   
   
8. 
   
   
   Fry in a deep curved wok (to get the pizza bombs cooked thoroughly). - Make sure the flame is not too high or too low. 
9. Enjoy with some ketchup! 

• 10 Bread slices
• 150 gms Boneless Chicken
• 1/2 Onion 
• 1/2 Tomato 
• Coriander leaves
• 1/2 tsp Garlic paste
• 1/2 tsp Black pepper, crushed
• 1/4 tsp Red Chilli Flakes
• 1/2 tsp Cumin powder
• 1 tsp Kashmiri Chilli powder
• Salt, as required 
• 1 tsp Tomato paste 
• 1 tbsp Olive oil
• Water to flatten the bread 
• Oil, to spray 

• 1 tsp Tahini 
• 1 tbsp Yogurt 
• 1 tbsp Mayo 
• 1/4 tsp Garlic paste
• Salt, a pinch 

1. Into a mixer grinder, add the chicken, veggies and spices, olive oil and salt and grind to a paste. 
   
   
   
2. Trim the edges of your bread, dampen the bread slices with water and flatten using a rod, and place the chicken filling of Arayes onto the middle of the bread. 
   
   
   
3. Next, make 3-4 slits on both sides of the bread and braid the slits, one after the other ( the minced chicken acts as a sticking agent) 
4. Place the prepared braided Arayes on a baking sheet and spray a bit of oil and air fry on 180 deg for 20 minutes and golden. 
   
   
   
   
   
   
   
   
   
   
5. Combine all the ingredients under the dip and serve hot alongside the dip. Enjoy!!