Instant pot: Broccoli Cheddar Pasta (in Instant Pot)

Prep - Cut a medium Carrot into thin matchstick shaped pieces (about a cup). 

Start the IP on "Saute" mode and add 2 cups of Water and a cup of Milk to it. Add 2 cups of Broccoli Florets, Shredded Carrots, Salt as needed, 1/2 tsp of Black Pepper, 1/2 tsp of Red Chilli Flakes, 1/2 tsp of Garlic Powder, 1/2 lb of Pasta (almost 2 3/4 cup of Shells) and mix well. 

Cover with the lid and cook on "manual pressure" for 3 minutes on "sealing" position. Once the cooking time is up, manually release the pressure in bursts until all the pressure is gone. 

Open the lid, add 1/2 cup of Water, 1/2 cup of Heavy Whipping Cream, 1 1/2 cup of Shredded Cheddar Cheese and mix well. Allow to rest for 2 minutes and serve hot.

Katori Chaat

Hariyali Chicken (Mint-Coriander Chicken Curry)

Mint - Coriander Paste - Clean a bunch of Coriander and Mint Leaves into a blender / mixie jar. Add 7-9 Green Chillies, a tbsp of Lime Juice, 1/4 cup Cashews and 2 tbsp of Yogurt to make a smooth paste adding water as needed.

Chicken - Marinate the cleaned and drained 1 1/2 lb of Boneless Chicken Thighs cut into bite sized pieces with Salt as needed, a tbsp of Ginger Garlic Paste, the above mint-coriander paste and a pinch of Turmeric and set aside for 2 hours.

Gravy - Heat a tbsp of Oil in a pan. Once hot, add finely chopped large Onion and saute till light brown. Add the marinated chicken along with the marinade and cook on high for 5 minutes. Reduce the heat and cover cook for another 15 minutes. Add a tsp of Garam Masala Powder and mix well. Cook until the chicken is cooked.

Serve hot with Naan or Ghee rice.

Mexican Flan

Caramel - Heat a sautepan on medium and add 1/2 cup of Sugar to it. Keep stirring until caramel is formed (golden brown color). Remove from heat immediately and pour into the pie pan. Swirl caramel around so it coats the pan evenly.

Take a mixing bowl and break 6 Eggs into it. Whisking well, add in 3 cups of Milk, 1 1/2 tsp of Vanilla essence, 1/2 cup Sugar and a tsp of Orange zest. Mix well till everything is incorporated. Pour this mixture into the caramel coated pan. 

Prep - Preheat the oven to 325F. Take a cookie sheet pan and carefully place the pie pan in the middle. Place the cookie sheet in the oven and add hot water to the cookie sheet and around the pie pan. Bake for 55 minutes or until the knife a knife comes out clean. Allow to cool and then chill for 4 hours.

Gently run a butter knife or a spatula around the sides of the pan and place a plate over the pan and flip it. Spoon over the remaining caramel on top of the Flan, slice and serve. 

Bread Pakodi

Batter - Take 3/4 cup of Chick Pea Flour in a bowl. Add 2 1/2 tbsp of Rice Flour, a tsp of Red Chilli Powder, a pinch of Turmeric, 2 tbsp chopped Coriander Leaves, Salt as needed, 1/2 tsp of Ajwain Seeds and Water as needed to make a smooth batter (like dosa batter). 

Oil - Heat a wide pan with Oil, as needed for deep frying.

Bread - Take 6 Slices of Bread and gently cut them into half. Dip them one by one in the batter till fully coated and slip them into the hot Oil kept for deep frying. Do not overcrowd the pan. Gently fry them on both sides and remove and drain them from oil when they are golden brown.

Serve hot with Muri Upma or as a appetizer with mint chutney or tomato sauce.

Cashew Chicken Curry

Clean and cut 1 lb of Boneless Chicken Thighs into bite sized pieces. Keep aside. Saute 10 Cashewnuts in a tbsp of Butter and keep aside.

Tomato Paste - Make a smooth paste of 2 Tomatoes, 1/4 cup of Cashews and 5 Green Chillies and keep aside.

Heat 2 tbsp of Oil in a pan and splutter 1/2 tsp of Cumin seeds. Add 2 Cardamoms, an inch of Cinnamon Stick and a Bay Leaf and saute for few seconds. Add in a finely chopped large Onion, 2 slit Green chillies and saute till onion is golden brown. Add in 1 tbsp of Ginger Garlic Paste and saute till the rawness disappears. 

Now increase the heat to high and add the chicken pieces. Saute them for 3-4 minutes and add Salt to taste, a tsp of Coriander Powder, a tsp of Cumin Powder, a tsp of Red Chilli Powder and 1/2 a tsp of Garam Masala Powder. Mix well and cook on medium heat until the oil surfaces.

Add the tomato paste to the chicken and cook for 10 minutes mixing well in between to avoid the curry sticking to the bottom of the pan. Add a cup of Water and cover cook on low heat for 6-8 minutes.  

Now add the Butter fried Cashews, a tbsp of Heavy Cream and finely chopped Cilantro as garnishing. Serve warm with Naan, Roti or Rice.

Alfredo Macaroni Bake

Cook 16 oz or 1 lb Macaroni / Elbow pasta according to the instructions and keep aside. Reserve 2 cups of Pasta water and keep aside.

Melt 3 tbsp of Butter in a saucepan and saute 3 finely minced Garlic Cloves till golden brown. Add a cup of Heavy Whipping Cream and whisk it. Add 2 tbsp of All Purpose Flour and continue to whisk until sauce thickens. Season with Salt to taste, Pepper to taste, a tsp of Italian Seasoning and 3/4 cup of Parmesan Cheese. Continue whisking until the sauce is thickened. Add the reserved pasta water to thin it out a bit as needed for the pasta. Now, toss in the cooked pasta and mix well. Sprinkle a tsp of Red Chilli Flakes and 3 tsp of finely chopped Parsley. Top with a cup of grated Mozarella Cheese and place under broiler on High for 5 minutes or until the cheese gets golden brown spots.

Garnish with more Parmesan Cheese and Parsley, if preferred. Serve hot.

Snickerdoodle

Preheat the oven to 350F and line the cookie sheet with aluminium foil or parchment paper.

Cinnamon Sugar - In a small bowl, add 2 tbsp of Sugar and 2 tsp of Cinnamon and mix well. Keep aside.

In a bowl, melt a cup of unsalted Butter and add in 1 1/4 cup of White Sugar and 1/4 cup of Brown Sugar. Beat the mixture until creamy. Add in 1/2 tsp of Vanilla Extract and 2 Eggs, beating on low till smooth mixture consistency is reached. Add a tsp of Cinnamon, 2 tsp of Baking Powder, 1/2 tsp of Salt and slowly incorporate 2 1/4 cups of All Purpose Flour. Do not over mix.

Cover the bowl and put in the freezer for 15 minutes. Take the bowl out of the refrigerator and taking a 1 1/2 tbsp of dough at a time, make a round balls with all the dough. Now roll each ball in the cinnamon sugar and place on the prepared cookie sheet, about an inch apart. Lightly press the ball to flatten it on the top. 

Bake for 11 minutes and serve. 

Banana Mango Smoothie

Peel and dice a Mango and a Banana into a blender. Add 1 1/4 cups of Milk, a scoop of Vanilla Icecream, a tbsp of Sugar / Honey and process until smooth. Pour into glasses and serve immediately. 

Brazilian Lemonade

Wash 5 large Limes and remove the peel for 3 of them. Cut them into 1/8ths and remove the white pith. Add them and 6 cups of Cold Water to the blender and pulse 7-8 times. Strain the juice through a strainer by pressing the pulp against it. 

Add the strained liquid back to the blender along with a can of Condensed Milk (14 oz) and pulse until creamy and frothy. Add Ice as needed and blend again few times. Serve cold with a slice of lime.

Tangdi Kabab

Wash and drain 6 chicken drumsticks and make 3-4 slits all the way to the bone and add them to a mixing bowl. 

In a small mixing bowl, take 2 tbsp of Yogurt,  a pinch of Turmeric Powder, 1/2 tsp of Cumin Powder, a tsp of Tandoori Masala, a tsp of Red Chilli Powder, a tsp of Ginger Garlic Paste, Salt as needed,and a tbsp of Lemon Juice. Mix well and add this mixture to the drumsticks. Rub in the mixture into the chicken and keep aside for 30 minutes. Add a tbsp of Oil and massage the chicken and set aside to marinate for 4-5 hours.

Take a small saute pan and add a tsp of Ghee to it. Once hot, add 2 tbsp of Chickpea Flour and saute till the raw smell disappears. Remove from heat and add it, 2 tbsp of Yogurt and some minced Mint leaves to the chicken and set aside for an hour.

Preheat the oven to 490F and in the meantime arrange the drumsticks on a aluminium foil lined pan. If there is any marinade left, pack it on the drumsticks. Reduce the heat to 400F and place the pan in the oven. Bake for 30 minutes and turn the drumsticks around and bake again for another 20 minutes. Change the oven's setting and broil on high for 5 minutes and remove from the oven.

Serve hot with a sprinkle of lemon juice over them and with mint chutney mixed with a bit of Yogurt.

Madatha Kaja / Tapeswaram Kaja

Take a cup of All Purpose Flour / Maida in a mixing bowl. To it, add 1/2 tsp of Baking Soda and 1/4 cup of melted Butter / Ghee and mix well. Add required water and knead to make soft dough. Cover the dough and keep aside for an hour.

Divide the dough into 4 equal parts. Take one of them and roll out into a thin chapati. Grease it with Ghee and sprinkle All Purpose Flour / Maida on it. From one end of the chapati, roll it into a tight roll. Wet the end a little so the end sticks to the roll.

Cut the roll into an inch pieces. With your index finger or rolling pin, press them lightly to make them look like Kajas. Repeat for the rest of the dough.

Heat 2 cups of Water in a saucepan and let it boil. Stir in 2 cups of Sugar and allow the mixture to get to a 1-string consistency. Leave the pan on low heat while frying the kajas.

Heat oil in a pan until piping hot and remove from heat. Drop the prepared kajas into the oil and allow them to float. Then put the pan back on medium heat and fry until golden brown tossing them around. Remove and drain the kajas and put them into the sugar syrup. Toss them around and let them rest for 5 minutes for them to soak the syrup. Remove from the syrup and serve.

Broccoli Chickpea Stir Fry

Clean, drain the Broccoli florets (1/2 lb) and remove the thick stalks.

Heat a skillet and add a tbsp of Oil to it. Once hot, add a tsp of Cumin Seeds, few Curry Leaves, 2 cloves of minced Garlic and pinch of Hing / Asafoetida. Saute for 2 minutes and add finely chopped 3 Green Chillies and saute for another minute. Add the drained Broccoli florets and cover cook for 3-4 minutes on medium heat. Add Salt to taste and cover cook again for 2-3 minutes. 

Spice Powder - In a small mixing bowl, add 1/2 cup of Chickpea Flour, a pinch of Turmeric Powder, Salt to taste, a tsp of Coriander Powder, 1/2 tsp of Garam Masala, 1/2 tsp of Cumin Powder and a tsp of Red Chilli Powder. Add a tbsp of Oil and mix well to form a lumpy spice powder. 

Sprinkle this on the broccoli florets and cover cook for 5-6 minutes (without stirring). Sprinkle few drops of water on the broccoli and cover cook for another 3-4 minutes. Remove from heat and sprinkle some lemon juice and serve with rice.

Cheese Paratha

Dough - Take a mixing Bowl and add 1 1/2 cup of All Purpose Flour, 1/2 cup of Wheat Flour, 1/2 tsp of Salt and 2 tbsp of Oil. Mix well and add water and knead to make a soft dough consistency. Coat the dough with some oil and cover with a kitchen towel to keep aside for an hour.

Cheese Mixture - In a small mixing bowl, add a cup of Shredded Mozzarella Cheese, finely chopped 3 tbsp of Onion, finely chopped 3 Green Chillies, few Coriander Leaves, a tsp of Chaat Masala, Salt and a tsp of Red Chili Powder. Mix well.

Paratha - Take the dough out of the bowl and prepare the working surface by sprinkling some flour. Put the dough on the surface and knead for 5 minutes. Divide the dough into 8 balls and knead each for few seconds and keep aside. Take one ball and roll into a thick roti and place 2 tbsp of cheese mixture in the middle of the roti. Now pick up the sides and close it into a ball and then make roti of it. Repeat with the other 7 dough balls too.

Heat a tawa and add a tsp of Ghee and place the prepared parathas one at a time on it. Cook on both sides and serve warm.

Cheesy Creamy Corn

Boil 42 oz of Sweet Corn Kernels or 6 Sweet Corns (whole) and then de-kernal them into a bowl. Keep aside.

In a skillet, melt 2 tbsp of Butter and saute 3 minced Garlic Cloves for a minute on low-medium heat. Add in the corn, Salt and Pepper, mix well and saute for 5 minutes. Add in 8 oz of cubed Cream Cheese, 1/2 cup of Milk and mix till cheese is incorporated. Add in 1/2 cup of Shredded Cheddar Cheese, a tsp of Red Chilli Flakes and mix well till the cheese melts. Remove from heat once the desired consistency is reached. 

Serve warm.

Boondi Laddu

Heat Oil in a pan for deep frying Boondi.

Take 2 cups of coarse Chickpea Flour (Besan) along with a pinch of Yellow food color in a bowl. Adding water to the bowl to until the mixture is of runny consistency. 

Take a Boondi laddle and pour 1/2 a cup of chickpea flour mixture on it over the hot oil to make Boondi. Once the boondi is golden brown, drain and remove them from heat into a plate. Keep aside.

Heat 1 1/4 cups of Sugar along with 3/4 cup of Water in a saucepan. Allow the sugar to melt and let it come to a boil. Bring the syrup to a soft ball consistency. Add the boondi to the sugar syrup and mix well untill well coated. Remove from heat.

While the mixture is still hot, take a handful of hot boondi and tightly roll them into a ball. 

Spaghetti Alfredo

Pasta - Cook 1/2 lb of Fettuccine or Spaghetti per instructions. Drain and toss with few drops of Oil and keep aside.

Alfredo Sauce - Heat a saucepan on medium heat, melt 1/4 cup of Butter and saute 1/2 tsp of minced Garlic for a minute. Add 2 oz of softened Cream Cheese, a cup of Heavy Cream, 1/2 cup of Milk and a tsp of Garlic Powder, mixing well. Add 2 tsp of Pepper Powder, Salt to taste, a tsp of Parsley flakes and a cup of grated Parmesan cheese. Reduce the heat to low and whisk till no lumps are found and the sauce is smooth and creamy. Remove from heat.

Add the sauce to the pasta and toss well. Serve warm and immediately.  

Awadhi / Lucknowi Chicken Biryani

Prep - Soak 1/4 cup of Khus-Khus (gasagasalu) and 1/4 cup of freshly grated Coconut in 1/2 cup of Milk for 20 minutes. Grind to a smooth paste and keep aside. Add a tbsp of Oil to a saute pan and saute a thinly sliced 1/2 a small Onion till dark brown for some fried onions.

Marinade - Marinate 1lb of Chicken (cleaned Cornish Hen cut into pieces) in a bowl with 3/4 cup Yogurt, 2 tbsp of Lemon Juice, 2 tsp of Red Chilli Powder, a pinch of Turmeric Powder and Salt. Set aside for an hour.

Gravy - Heat a pan and add 2 tbsp of Oil. Saute a tsp of Shah Jeera, Bay Leaf, an inch of Cinnamon, 2-3 Cloves, a tsp of Black Peppers, 2 Cardamoms, a Star Anise, 1/2 tsp of Nutmeg Powder on medium heat. Add 2 finely chopped Onions once the spices emanate smell. Cook till the onions are light brown and add a tbsp of Ginger Garlic paste, 5 slit Green Chillies and cook till the rawness disappears. Add 1/4 cup of Mint Leaves and cook till the oil separates. Add the marinated chicken, mix well and increase the heat to high. When the gravy comes together, add the coconut-khuskhus paste and a tbsp of Heavy Whipping Cream and miss well. Add Salt to taste and reduce the heat to low. Let the chicken cover cook till done.

Rice - Heat a pot on medium heat and bring 4 cups of Water to boil. Add 2 cups of Basmati Rice, a tsp of Lemon Juice, Salt to taste and few drops of Oil and cook until 80% done. Drain the water and spread the rice on a plate.

Biryani - Heat a tawa and place a pot on it. Add 2 tbsp of Ghee and spread the chicken gravy in the pot. Over the chicken, spread the rice and garnish with Coriander Leaves, fried onions, Saffron infused milk, lemon juice and minced Mint leaves. Close the lid and cook on dum (low - medium heat) for 20 minutes.

Serve warm with Raita.

Gutti Dondakaya Curry

Filling - Heat 2 tbsp of Oil in a pan and saute 4 Red Chillies, a tsp of Cumin seeds, a tsp of Urad Dal, 2 tbsp of Sesame seeds, 3 tbsp of Peanuts, an inch of Ginger piece, 3-4 Garlic cloves, 1/2 chopped Onion and A pinch of Turmeric. Sauté the mixture until onions are golden brown. Make a smooth paste with little water along with Salt to taste.

Curry - Clean, drain and wipe 20 Dondakayalu / Ivy Gourds / Tindora. Cut the ends of for each and at one end, make 2 slits keeping one end intact. Heat 2 tbsp of Oil in a pan and add few Curry Leaves, Dondakayalu.  Saute them for 10 minutes on medium heat or until the rawness disappears. Add the above prepared mixture to the pan and mix well. Add few spoons of water to get the curry to desired consistency.

Remove from heat and serve warm with rice. 

Karachi / Bombay / Sindhi Halwa

In a large mixing bowl, mix 1/2 cup of Corn Starch with 2 cups of  Water until there are no lumps and keep aside.

Heat a cup of Water and 1 1/4 cup of Sugar in a saucepan and mix well. Bring the syrup to boil and then add the corn flour mixture to the saucepan, mixing continuously. Reduce to medium heat and keep stirring until the mixture thickens. Add a tsp of Lime Juice and more stirring. Add 2 tbsp of Ghee and more stirring until the ghee is incorporated. Add powdered Cardamom Powder (2 Cardamoms), 3 tbsp of Chopped Cashews, a pinch of Food Color and more stirring until the mixture leaves the sides of the pan or the spatula. 

Transfer the mixture into a glass tray and garnish with chopped nuts of your choice. 

Corn on the Cob Curry

Dehusk the 2 Sweet Corns and chop them into bite sized pieces. Keep aside.

Heat 2 tbsp of Oil in a pressure cooker (pan). Add few Curry Leaves, a Bay Leaf, 2 Cloves and 1/2 inch of Cinnamon Stick and saute for a min. Add a finely chopped large Onion and 4-5 slit Green Chillies and saute till the onions are golden brown. Add a pinch of Turmeric powder, a tbsp of Ginger Garlic paste and saute till the raw smell disappears. Add a finely chopped Tomato, 1/2 tsp of Red Chilli Powder, a tsp of Coriander Powder and mix well. Cook till the tomatoes are well incorporated into the mixture. Add Salt as needed and Corn pieces to the cooker along with a cup of Water and close the lid. Pressure cook for 2 whistles and remove from heat. 

Once cool, remove the lid and add a cup of Coconut Milk and cook on medium heat for few minutes until desired gravy consistency is reached. Remove from heat and serve warm with Ghee Rice.

InstantPot: Egg Biryani

Wash 3 cups of Basmati Rice and soak in 3 cups of Water. Boil and peel 8 Eggs and make slits on their sides and put them aside.

Press the "Saute" button on the Instant Pot and heat 2 tbsp of Oil. Add a tbsp of Cumin Seeds and a tbsp of Fennel Seeds along with 2 Cardamoms, 5 Cloves, 1 Bayleaf and 1/2 inch Cinnamon Stick. When they start to splutter, add a tbsp of Cashews and saute them till golden brown. To the pot, add a finely chopped / sliced Onion,  3 slit Green Chillies and saute until it turns golden brown. Add a tbsp of Ginger Garlic paste, pinch of Turmeric Powder, a tsp of Red Chilli Powder, 1/2 tsp of Coriander and Cumin Powders each. Mix well and add a finely chopped Tomato to the pot. Combine well and keep stirring to avoid sticking to the bottom of the pot. When the mixture turns mushy, add 1 1/2 tsp of Salt, the soaked rice + water and mix well.

Close the lid and the valve and cook on high pressure for 10 minutes. Quick release the pressure once done. Fork the rice gently.

In the meantime, heat a tsp of Oil in a saute pan and add a pinch of Red Chilli powder and Salt to it. Immediately add the slit Eggs to the pan and stir them around for 2 minutes. Remove from heat and add the eggs to the Rice.

Serve the rice along with the egg after garnishing with some Mint or Cilantro leaves. Pair it with Onion Raita or plain yogurt. 

Chole / Chana Bhatura (Chickpeas Curry with deep fried Bread)

Chana / Chole - Soak 2 cups of Chole / Chana overnight in 6 cups of Water. Drain and keep aside.

In a pressure cooker, add the soaked Chole/Chana, 5 cups of water, 2 tea bags, a Bay Leaf, an inch of  Cinnamon stick, a Cardamom and Salt to taste. Pressure cook on high heat for 3 whistles and then reduce to low heat and cook for 10 minutes. Remove from heat and allow to cool. Drain and reserve the water and discard the spices.

In a pan, add 2 tbsp of Oil and saute Half a chopped Onion, 3 slit Green Chillies until golden brown. Add a pinch of Turmeric Powder, Salt to taste and a tsp of Ginger Garlic Paste and saute till the raw smell goes away. Add 2 chopped Tomatoes and saute till the gravy comes together. Add a tsp of Red Chilli Powder, 2 tsp of chole masala and add the drained Chole to the pan. Coat them with the masala gravy and saute for 2 minutes. Then, add a cup of the reserved water and cover cook for 10 minutes. Remove from heat and garnish with Cilantro Leaves and peeled Ginger juliennes (optional). 

Bhatura - In a large bowl, take 2 cups of All Purpose Flour, 2 cups of Wheat Flour, 3 tbsp of Sooji, 3 tsp of Sugar, Salt to taste, a tsp of Baking Powder and few pinches of Baking Soda. Add 4 tbsp of Oil, a cup of Yogurt and 1/2 cup of Milk to the mixture and knead into soft dough. Cover and let it rest for 2-3 hours.

Divide the dough into 15-16 smaller balls and let them rest for 10 minutes. Heat oil to deep fry the Bhaturas.

Roll out each small ball into a circle or oval shape of medium width (not too thin or too thick). Add one at a time to the hot oil and remove with ladle when puffed and golden brown on both sides.

Badam-Kaju Malai Kulfi

Finely chop 2 tbsp of Cashewnuts and 2 tbsp of Almonds and keep aside.

Heat a cup of Heavy Whipping Cream and 3 cups of Milk (Full fat) along with 2 tbsp of Milk Powder in a saucepan stirring occasionally.  Get the milk to a boil and add the chopped nuts along with a pinch of Saffron Strands. Boil the milk on medium heat stirring constantly to avoid boiling over until the quantity is reduced to 2/3 rd or half. Add 1/2 cup of Sugar and continue to stir. Get the milk to another boil and remove from heat.

Transfer to smaller containers / serve ware and let it cool. Once it reaches room temperature, cover and freeze the containers for 8 hours. 

Serve chilled.

Onion Samosa

Dough - Take a cup of All Purpose Flour, 2 tbsp of Rice Flour and a cup of Wheat Flour in a bowl. Add Salt to taste and 2 tbsp of Warm Oil to the mixture. Mix well and add required water to the mixture to get to a soft chapathi dough consistency.Make a ball out of the mixture and let it rest aside.

Filling - Heat 2 tbsp of Oil in a pan and saute a thinly sliced Onion, 2 minced Green Chillies until onions turn golden brown. Then add Salt to taste, a tsp of Red Chilli Powder, a tsp of Cumin Powder, a tsp of Chat Masala to the pan and mix well. When the mixture comes together, remove from heat and let it cool.

Binding paste - Add a tsp of All purpose Flour to a tbsp of Water and make paste.

Roll the dough into a thin sheet and cut them into rectangular strips (3 x 6 inches) and cook them on a hot girdle (like Chapati). When cooked, remove them from the girdle and keep aside. Repeat until all the dough is used. 

Take each cooked strip and fold them from one side to hold the filling like a samosa. Put a tbsp of filling in that and close the flap by applying the binding paste. Set aside.

Heat oil in a pan to deep fry the prepared samosas. Once the oil is piping hot, add few of the prepared samosas at a time and fry until brown in color. Remove and drain the samosas onto a plate and serve warm.

Cream Cheese stuffed Sweet Peppers

Peppers - Preheat the oven to 350F. Wash and dry 12-16 Mini Sweet Peppers. Then, cut them into half, length wise and de-seed. Line the peppers on a baking sheet and bake for 8 minutes. Take them out and increase the temperature to 400F.

Filling - Soften 8 oz of Cream Cheese in a bowl. To it, add 1/2 cup of grated Cheddar Cheese, 2 thinly sliced Green Onions, 1/4 tsp of Garlic Powder or minced tsp of Fresh Garlic, Salt and Pepper to taste, and your choice of 1 1/2 tsp of Horseradish sauce or any flavor of Ranch. Mix well. 

Divide the filling evenly amongst the peppers without over mounding them. Bake the stuffed peppers by evenly placing them on the backing sheet for 8 minutes. Then turn of the broiler to get the tops crispy and brown.

Carrot Rice

Prep - Peel and grate 3 Carrots and keep aside. Wash and soak 1 1/2 cups of Basmati rice for 30 minutes.

In a wide pan, add 2 tbsp of Ghee and tbsp of Oil and heat on medium. Splutter a tsp of Mustard Seeds, a tsp of Cumin Seeds, Few Curry Leaves for few seconds. Add 2 tbsp of broken Cashews and saute until golden brown. Add finely chopped 1/2 Red / Yellow Onion, 2 thinly slices Green Chilies and a pinch of Turmeric Powder and saute till the onions turn golden brown. Add the grated Carrot and Salt to taste, sauteing and mixing until the carrot is cooked.

On medium heat, add 2 3/4 cups of Water and the soaked Basmati Rice to the pan. Mix well and cover cook until the rice is cooked. Remove from heat an serve warm with appadams and yogurt.

Triple Chocolate Coffee Cookies

Preheat the oven to 350 F and line a sheet pan with parchment or get a baking sheet ready.

Melt and bring a cup of Butter to room temperature in a mixing Bowl. Add a cup of Dark Brown Sugar and a cup of White Sugar and beat with a hand mixer until creamy. Add 2 tsp of Instant Coffee granules, a tbsp of Vanilla Extract, a tsp of Salt and beat on medium speed. Do not over mix.

Add in 2 Eggs and mix until they are incorporated. Add in a tsp of Baking powder, 1/2 tsp of Baking Soda and 2/3 cup of Cocoa Powder and mix in. Add 2 cups of All Purpose Flour in batches and mix with a spatula to avoid over mixing. Once the dough comes together, add in a cup of White Chocolate Chips and a cup of Dark Chocolate or Milk chocolate chips and mix. 

Leave the dough covered to rest for 15-20 minutes. Scoop out 2 tbsp of dough and place on the prepared sheet pan spaced apart. Bake for 14 minutes and serve warm. 

Pepper Chicken Masala Curry

Masala - Heat 3 tbsp of Oil in a saute pan. Add 2 Dry red chillies, an inch of Cinnamon Stick, 3-4 Cloves, 2 tsp of whole Black Pepper, 1/2 tsp of Cumin seeds ans saute lightly. Add a large roughly chopped Red / Yellow Onion and saute till soft and golden color. Add a tbsp of Ginger Garlic paste and saute till the raw smell disappears. Remove from the heat and allow to cool. Blend it into smooth paste by adding required water.

In a saute pan, add 2 tbsp of Oil and splutter 1/4 tsp of Fennel Seeds, few Curry Leaves and the above masala sauteing for 3-4 minutes on medium heat. Add a large finely chopped Tomato, Salt to taste and a pinch of Turmeric Powder and saute for 5 minutes on medium heat. Add a lb of bone-in cleaned Chicken pieces and saute for 8 minutes. Reduce the heat to medium-low and cover cook with a lid until the chicken is cooked (5-8 minutes). Add 1/2 cup of Water and mix to make sure the masala doesn't stick to the pan. Cook until the chicken is cooked and the gravy thickens. Remove from heat. 

Garnish with Corinader Leaves and serve with  rotis / rice.

Saggubiyyam Vada (Sago Fritters)

Prep - Soak a cup of Saggubiyyam/Sabhdhana/Tapioca in enough water for 3 hours. Drain off all the water and let it rest for few minutes. Boil 2 Potatoes, peel and mash and keep aside. Roast 1/2 cup of Peanuts, crush them and keep aside.

Mix - In a large bowl, take the soaked Saggubiyyam, peanuts and mashed potatoes and knead well. Additionally, add ½ tsp Ginger paste, 1 tsp of Cumin Seeds, 1 minced Green Chilli, 2 tbsp Coriander Leaves, 3 -4 Curry Leaves and ½ tsp of Salt and mix well with your hand to form dough. Prepare a small vada sized pieces with the dough.

Airfry the vadas @350F for 20 mins or in ponganalu pan or deep fry until light brown.

Serve hot with ketchup or as-is.