Instantpot: Chicken Tinga Tacos

In a blender, add 14 oz of Fire Roasted Tomatoes and 2 Chipotle peppers (in adobo sauce) and blend until smooth. Set aside.

Season 2 Chicken breasts with Salt and Pepper. Set aside.

Turn "Saute" on the InstantPot. Add 2 tbsp of Olive Oil and wait for it to heat up. Add a sliced medium Onion, a tsp of Minced Garlic, a Bay Leaf, 1/2 tsp of dried Oregano, a tsp of Cumin Powder and saute till golden brown.

Add 1/3 cup of Chicken Broth and deglaze. Add the chicken breasts, the tomato puree along with a tbsp of Adobo Sauce. Place the lid and set the steam release knob to "Sealing". Cancel the "Saute" option and set to "Manual Pressure" and cook for 8 minutes. After the timer is done, let it rest for 10 minutes. Quick release the pressure and open the lid.

Remove the chicken breast from the pot and shred using 2 forks. Add the shredded chicken to the pot and combine well. Adjust Salt and Pepper as needed.

Tacos - Heat the tortillas for 5 minutes. Add the Chicken Tinga to it. Layer with Avacado slices and shredded Cheddar cheese. Top it with a dollop of Sour Cream and serve.

Southwest Salad with Catalina Dressing

Dressing - Add 1/4 cup of Maple Syrup, 1/2 cup of Tomato Ketchup, 1/2 cup Oil, 1/3 Cup Vinegar, 2 tbsp of Onion Powder, 2 tbsp of Garlic Powder, a tbsp of Cumin Powder, 1/2 tsp of Chili Powder and Salt to taste to a "Ball" container. Shake well and keep aside.

Take 4 cups of chopped Lettuce, 1 cubed Tomato, 1 cubed Avacado, 15 oz of Black Beans, 1/2 cup Corn in a bowl. Pour the dressing over the salad, garnish with few crushed Torilla chips and serve immediately.

Moong Dal Pitha

Heat 2 tsp of Ghee in a pressure cooker and roast 1/2 cup of Moong Dal in it until golden brown in color. Add a cup of Milk, a cup of Water and mix well. Pressure cook for 4 whistles and remove from heat.

Make paste of the cooked Dal by stirring and adding 1/2 cup of Water to make it to a smooth consistency. Remove the paste from the pressure cooker pan and add to a skillet / pan. Cover cook for 5 minutes on low heat. Remove the cover and add 3 tbsp of Ghee while stirring. Stir until the paste leaves the sides of the pan. Remove from heat.

Allow the paste to cool and then make an-inch width and 1/2 inch height discs with all the dough. Use a skewer to make a flower like impression on them slightly pressing them. 

Sugar Syrup - Heat 1 1/2 cup of Water and dissolve 1 1/2 cup Sugar in it. Add a tsp of Cardamom Powder, couple strands of Saffron and few drops of Lemon juice to it and mix well. Boil until the syrup is sticky and remove from heat. 

Heat oil for deep frying the pithas and fry them until golden brown. Drain them out of oil and immediately place them in the sugar syrup. Repeat the same until all the discs are fried.

Allow the pithas to soak for 2-4 hours. Serve like Gulab jamun.

Instantpot: Blackeyed Peas Curry

Prep - Soak a cup of Black eyed Peas in a bowl by submerging them in water for 4 hours.

Press the 'Saute' button on the pot and add a tbsp of Oil. Once the oil is hot, saute a tsp of Cumin Seeds and add a finely diced Onion and 2 slit Green Chillies. Saute until golden brown, add a tsp of ginger Garlic Paste and saute for another 3-4 minutes. Add 2 chopped Tomatoes, a pinch of Turmeric, 1/2 Red Chilli Powder, a tsp of Coriander Powder, a tsp of Garam Masala Powder, Salt as needed and cook for another 3-4 minutes. 

Add the drained peas, 2 cups of Water and mix well. Press 'Cancel', close the lid, turn the vent to 'Sealing', and then press ' Pressure' and cook for 12 minutes. After the pot beeps, release the pressure naturally. Stir in a tbsp of Lemon Juice and garnish with Cilantro Leaves. Serve warm with Roti.

Shrimp Biryani

Prep - Wash and soak a cup of Basmati Rice in a  bowl for an hour.

Shrimp - Take 250 gm of cleaned Raw shrimp in a pan. Add 1/2 tsp of Salt , a tsp of Red chilli Powder and a pinch of Turmeric powder to it and mix well. Saute them on medium flame until the shrimp are more than 50% cooked.

Masala Paste - Grind an inch of dry Coconut piece, 2 tsp of Coriander Seeds, a tsp of Poppy Seeds, 7-8 peeled Garlic, 1/2 inch of Ginger piece to a smooth creamy paste and keep aside.

Masala Powder - Dry roast 4 cloves, 4 Cardamoms, an inch Cinnamon and grind to a powder.

Now, heat 2 tbsp of Oil in a heavy bottomed pan. Saute 4 Cardamoms, an inch Cinnamon, 4 Cloves, 1 Javitri for few seconds. Add 2 finely sliced Onions, 3 slit Green Chilies and saute until golden brown. Add the cooked shrimp and saute for 3-4 minutes. Add the ground masala paste, Salt to taste, 1/2 tsp of Red Chilli Powder and a pinch of Turmeric and saute until oil separates. 

Add the soaked Rice and saute until the masala and rice mixes well. Add 1 3/4 cup of Water and turn the heat to medium and mix well. Cover cook until the rice is done and fluff up the rice with a fork.

Sprinkle the prepared masala along with Chopped Coriander Leaves over the rice and mix carefully. Serve warm with Raita.

Instant pot - Lemon Quinoa

Wash, rinse and drain a cup of Quinoa and keep aside.

Press "Saute" button on the Instant pot and add a tbsp of Oil. Add 1/2 tsp of Mustard Seeds, 1/2 tsp of Cumin Seeds and allow them to splutter. Add a tsp of Chana Dal, a tsp of Urad Dal and saute for 30 seconds. Add 3 split Green Chili, 1 1/2 tsp of minced Ginger and saute for another 30 seconds. Add 1/2 cup of thinly sliced Onion and saute for 2 minutes. Add a pinch of Turmeric Powder and Hing and mix well. Add 1/3 cup each of grated Carrot and Green Peas and mix again.

Cancel the "Saute" mode and add the drained Quinoa, Salt to taste and 1 1/2 cup of Water. Mix well, put the vent on "Sealing". Press the "manual" mode and cook on high pressure for 4 minutes. Release the pressure naturally. Fluff the quinoa , close the lid and rest for 15 minutes.  

Once the quinoa cools, add fresh Lemon Juice, Coriander Leaves and toasted peanuts. Serve warm.

Salted Brownie Cookies

Preheat oven to 350F and prep Sheet pans with aluminium foil or parchment paper.

Melt 1/4 cup Butter along with 8 oz of Semi-sweet Chocolate in a bowl. Once cool, add in 2 Eggs, 1/2 cup of White Sugar, 1/2 cup of Brown Sugar, a tsp of Vanilla and 1/4 tsp of Salt and cream together. Add 2/3 cup of All Purpose Flour, 2 tbsp of Cocoa Powder, a tsp of Baking Powder and mix well. Add 1/2 cup of Semi sweet Chocolate Chips to the dough and mix well.

Scoop out 2 inch balls and place them on the prepared sheet. Bake for 13 minutes or until you see cracks form on the top of the cookies. Remove from the oven and allow them to cool. Sprinkle a pinch of Flaky Salt over the cookies and serve.

Kiwi-Orange Salad with creamy avocado dressing

Dressing - Mash 1/2 large Avocado into a bowl. Add a cup of loosely packed Cilantro, a tbsp of Lime Juice, a clove of Garlic, 1/4 cup of Olive Oil, 1/2 tbsp of White Wine Vinegar or Apple Cider vinegar and a pinch of salt. Blend together to make a smooth creamy dressing.

In a bowl, take 4 cups of chopped greens - Butter Lettuce / Spinach, 2 chopped Kiwis, 2 peeled Clementines, 1/2 large Avocado cubed and 1/4 cup of Pomegranate arils. Drizzle the prepared dressing on top and serve.

Taco Dip

Guacamole - Mash a ripe Avocado with a tsp of Lime Juice, 1/2 tsp of Salt and a pinch of Garlic Powder into a smooth mixture and keep aside.

Sour Cream mixture - In a bowl, mix in 1/2 cup of Sour Cream with 2-3 tbsp of Milk

Warm 16 oz of Re-fried Beans in a bowl and stir in 2 tbsp of Taco Seasoning and 1/4 cup of Taco Sauce. Spread this mixture at the bottom of the glass pie plate.

Spread the Guacamole on top of the beans and then followed by sour cream mixture on the top or you can draw a spider web on top.

Sprinkle 1/2 cup sliced Black olives, a cup of Cheddar Cheese, 1/2 cup of chopped Tomato, a chopped Green Onion around the edges of the pie plate.

Serve warm with warm Tortilla chips.

Instantpot: Panera Bread style Butternut Squash Soup

Peel and cube a large (3 lb) Butternut squash into 1-inch pieces and keep aside.

Turn Instantpot to "Saute" and add 1/2 tbsp of Olive Oil to it.

Add a chopped small Onion and saute till soft for 3 minutes. Add 2 minced Garlic Cloves and saute for another minute.

Add 2 cups of Vegetable Broth and mix well. Add the butternut squash pieces, 3 cups of Apple Juice / Cider (not apple cider vinegar!), a tsp of Cinnamon, 1/2 tsp of Curry Powder, 1/4 tsp of ground Nutmeg, 1/2 tsp grated fresh Ginger, a tsp of Salt and 1/2 tsp of Black Pepper. Combine well and seal the lid on the Instantpot with the vent sealed. Cook on "high pressure" for 15 minutes.

Once the pressure is released, allow for 10 minutes before manually releasing the pressure. Use an immersion blender to puree the soup. Add in 1/2 cup Plain Greek Yogurt and mix well.

Serve Warm.

Brookies

Prep - Preheat the oven to 350F and line a 11x7 pan with greased aluminium foil.

Brownie - Melt 10 tbsp of Butter in a mixing bowl. Then add in 3/4 cup of White Sugar, 1/2 cup of Brown Sugar and cream together. Add in 2 Eggs, 2 tsp of Vanilla Extract, 1/2 tsp of Salt and blend well.  Add 3/4 cup of Cocoa Powder, 3/4 cup of All Purpose Flour and incorporate together. Add 1/2 cup of semi-sweet Chocolate Chips and mix well. Keep aside.

Chocolate chip cookie - Heat 8 tbsp of Butter in a mixing bowl. Then add in 1/4 cup of Light Brown Sugar, 1/2 cup of Sugar and cream together. Add in a Egg, 2 tsp of Vanilla Extract, 1/4 tsp of Salt, 1/2 tsp of Baking Powder and blend well. Add a cup of All Purpose Flour and incorporate together. Add a cup of semi-sweet Chocolate Chips and mix well.

Assembly - Pour the brownie batter into the prepared pan and spread it out evenly. Over the brownie batter, spread the cookie dough evenly. Bake for 30 minutes.

Serve warm or cold.

Instant Pot - Red Lentil Soup

Set the instant pot setting to "Saute". Add a tbsp of Olive oil, 3 peeled and diced Carrots, 3 chopped Celery, 1/4 tsp of Salt and cook for 8-10 minutes. Add a tsp of Cumin Powder, a tsp of Red Chilli Powder, a tbsp of Tomato Paste and stir well. cook for another 1-2 minutes. Add 6 cups of Water, a cup of Red Lentils and a Bay Leaf and stir well. Close the lid, seal the valve and cook on high pressure for 10 minutes.

Allow to naturally release the pressure. You can use an immersion blender to blend the soup to smooth consistency or leave it chunky as-is. Stir in 2 tbsp of Lemon Juice and mix well. Serve with a dollop of Yogurt, lemon wedges and some chopped Cilantro leaves.

Avacado Toast

Toast 2 slices of Bread slices with Butter. Place a Cheese slice on one of the slices and allow to melt. Remove from the heat on to a plate.

Scoop Avacado into a bowl, Sprinkle a tsp of Lemon Juice, Salt and Pepper as needed and mash coarsely. Scoop a tbsp of this avacado mixture onto a the cheese slice and place the other bread slice over it to make a sandwich.

Mexican Chopped Salad

Dressing - In a "Ball" container, mix together a cup of Mayonnaise, 1/2 cup of Buttermilk / Yogurt, 2 tbsp of Ranch Dressing mix / ranch, 2 tbsp of Taco Seasoning, 1/2 Cumin Powder, 2 tbsp of Lemon Juice, 1/4 tsp Garlic Powder, 1/2 tsp of Onion Powder, Salt & Pepper to taste.

In a large bowl, toss together chopped head of Romaine Lettuce, a (15-oz) can of Black beans, drained and rinsed, 11 oz of corn, a chopped Tomato, a diced Avocado and 1/4 cup of chopped Coriander Leaves. 

Pour the desired dressing over the salad mixture and toss again.

Tiramisu

Separate 6 Yolks from the Egg whites. Take 30 Ladyfingers and keep aside.

Combine the Yolks with a cup of Sugar in a bowl on top of a double boiler. Reduce heat to low and cook for 10 minutes stirring continuously with a whisk. Remove from heat and continue to whip until thick and lemon colored. Add 28 oz of Mascarpone Cheese, at room temperature to the yolks and mix well till combined.  

In a separate bowl, whip 1 3/4 cup of Heavy Whipping Cream using an electric mixer to stiff peaks. Gently fold the whipped cream in the Mascarpone mixture.

Make a cup of Coffee and add 1/2 cup of Coffee flavored Liqueur like Kahlua in a bowl and keep aside. 

Take a 9-inch baking dish and dip one Lady Finger at a time in the coffee-liqueur and arrange them as a layer in the dish. Do not over soak the fingers. 

Spoon half the Mascarpone cheese mixture filling over the ladyfingers. Repeat the process with another layer of ladyfingers. Add another layer of Mascarpone cheese mixture. Refrigerate for at least 4 hours and dust with Cocoa Powder before serving. 

InstantPot: Potato Corn Chowder

To the Instantpot, add 2 cups of Chicken Broth / Water, 16 oz of Frozen Corn, 2 1/2 cups of peeled, chopped Red Potatoes, a chopped Yellow / White Onion, 3 crushed Garlic Cloves, Salt and Pepper as needed and stir well. Cover the lid and set the valve to sealing position. Select "Manual" and adjust the pressure to high. Set the time for 15 minutes.

When finished cooking, quick release the pressure and select "Saute" setting. In a small bowl, mix in a cup of Heavy Whipping Cream, 2 tbsp of Cornstarch. Add this mixture to the chowder and stir-cook for 3-5 minutes. Add a cup of Shredded Cheddar Cheese and stir to combine. Switch off the instant pot and serve. Garnish with Red pepper flakes, green onions and bacon bits.

Paneer Tacos with Cilantro Yogurt Sauce

Marinade - Take a bowl to prepare the marinade. To it add, 2 tsp of Oil, 2 tbsp of Lemon Juice (or as needed), Salt to taste, 2 tbsp of Taco Seasoning, a tsp of Red Chilli Powder, Water as needed to make semi liquid marinade. Whisk till combined.

Stuffing - Wash, drain and cut Peppers (3 colors) into thin bite sized strips (a cup of each). Cut 14 oz of Paneer into bite sized pieces and soak them in Hot Water bowl for 15 minutes. Take the Paneer pieces, Peppers and the prepared marinade into a big bowl. Stir until all the pieces are evenly coated. Refrigerate for an hour.

Heat a skillet on high - medium heat and add a tsp of Oil. Add the stuffing mixture and cook for 5 minutes until paneer is browned. Remove from heat and set aside.

Sauce - Take a cup of Yogurt, 1/2 cup of chopped Cilantro, 2 green Chillies, 2 cloves or Garlic and Salt to taste in a mixie jar. Blend until a smooth sauce like consistency is got.

Char-grill the Tortillas. Spoon the paneer-pepper mixture on to each tortilla. Add a dollop of Sour Cream and drizzle the Cilantro sauce over it. Sprinkle some Mexican Cheese and Serve.

Guacamole

Pit 3 Avacados and coarsely mash into a bowl. Add 1/4th chopped Red Onion, 2 minced Garlic Cloves, 1/2 bunch of chopped Cilantro, 3 finely minced Green Chilies, a large chopped Tomato to the bowl and stir. Add Salt & Pepper as needed, 4-5 shakes of green Tabasco Sauce and squeeze a lime into the bowl. Mix well till incorporated and serve with Tortilla Chips.

Brown Butter Cookies

Prep - Preheat oven to 350F and line a baking sheet with parchment paper. 

Heat 10 tbsp of Butter in a skillet until brown stirring continuously. Pour into a mixing bowl and add 4 tbsp of Butter, at room temperature to it and mix well. Add 1/2 cup of Sugar, 2 cups of Brown Sugar, 2 Eggs and a tbsp of Vanilla Essence and mix till incorporated and sugars are dissolved. Add 1/2 tsp of Salt, 1/2 tsp of Baking Soda, 1/4 tsp of Baking Powder and 3 cups of All Purpose Flour and incorporate well until a dough forms.

Make bite sized balls with the dough and place them 2 inches apart on the baking sheet. Bake for 12 minutes or until the cookies are set.

Nippattu (Rayalaseema Chekkalu)

Roast 1/4 cup of Peanuts lightly and take in to a small blender jar. Add 1/4 cup of Roasted Gram Dal, 2 tbsp of Dry Shredded Coconut, 1/4 tsp of Cumin Seeds and blend to a coarse powder.

Add the above mixture to a big mixing bowl, a cup of Rice Flour, 1/4 cup of All Purpose Flour, 2 tbsp of Sooji, a tsp of Red Chilli Powder, a tsp of Sesame Seeds, a pinch of Asafoetida, Salt as needed, a tbsp of chopped Curry Leaves, 2 tbsp of Hot Oil and Water as required to form a soft dough.

Make small lemon sized balls with the dough and spread them like discs on a silicon mat. Keep aside.

Heat oil in a deep pan. Deep fry the discs until golden brown. Drain and remove from the oil on to a plate.

Andhra Style Bread Omelette

Break 2 eggs into a mixing bowl and add in Salt and 1/2 tsp of Red Chilli Powder, 2 tbsp of finely Chopped Onion, a finely chopped Green Chilli,  a tsp of finely chopped Coriander Leaves and mix well.

Add a tbsp of Butter on to a hot pan and let it melt. Pour the whisked egg mixture on to the pan and let it spread. Immediately place 2 slices of Bread on it for few seconds and turn them over so the other side soaks the egg mixture too. Once the Omelette can be lifted, turn it over along with the bread (on to the bread side). Let it roast for a minute and then turn again. Place a slice of Pepper Jack Cheese in between the 2 bread slices and stack the 2 slices of bread + Omelette.

Serve hot with or without Ketchup.

Instant Pot - Chicken Biryani with Brown Rice

Prep - Rinse and drain 2 cups of Brown Basmati Rice thoroughly. Add 2 cups of Water to the rice to soak for atleast 2 hours. Wash and drain 2 pounds of Chicken Breasts and poke / cut them into pieces, as needed. 

Marinade - In a small bowl, add 2 tsp of Garam Masala, 2 tbsp of Ginger Garlic Paste, a tbsp of Red Chilli Powder, 1/2 tsp of Turmeric Powder, 1/4 cup of finely chopped Mint Leaves, 1/4 cup of finely chopped Coriander Leaves, 2 tbsp of Lemon Juice, 3/4 cup of Yogurt, 2 tsp of Salt and mix well. Add this to the Chicken and coat evenly. Refrigerate for 2-3 hours.

Turn the Instant pot on Saute and add a tbsp of Ghee to it. Add a large Onion, thinly sliced cooking for 12 minutes stirring continuously until they are brown. Take out half of the onions and reserve to garnish later. Add another tbsp of Ghee, 4 thinly sliced Green Chillies, 2 small Bay Leaves to the instant pot. Add the Chicken along with the marinade and deglaze the pot by scrapping the bottom of the pot. 

Drain the rice and gently spread over the chicken. Add 1/2 tsp of Salt and a cup of Water and evenly push all the rice to under the water. Close the lid and turn the pressure valve to sealing. Set to Manual mode for 10 minutes.

Allow natural pressure release. Once the pin drops, open the instant pot and fluff up the rice with a fork and mix the chicken on the bottom. Garnish with the reserved brown onions and Cilantro leaves. Serve warm with Raita.

Tres Leches Cake (Caramel topped Milk Cake)

Prep - Grease a 8x8 pan / glass dish and keep aside. Preheat the oven to 340F.

Cake - In a bowl, beat 5 Eggs and 3/4 cup of Sugar in a mixing bowl with a hand mixer until frothy. Add 2 tsp of Vanilla Essence, 2 tsp of Baking Powder, 1/2 cup Oil and beat for 2 minutes. Add in 3 tbsp of Sooji, a cup of All Purpose Flour to the batter and mix well till incorporated with a spatula. Pour the batter into the prepared dish. Bake for 30-35 minutes and keep aside to cool.

Creamy mixture - In a mixing bowl, take a cup of Heavy Whipping Cream, 1/4 cup Sugar, 1/4 cup of Milk Powder, 3 cups of Milk and whisk well. Refrigerate until use. 

With a skewer, poke holes all over the top of the cake and pour the prepared cream mixture on top of it. Let it chill in refrigerator.

Caramel - Heat a tbsp of Butter in a skillet and add a cup of Sugar to it. Stirring continuously till the sugar caramelizes (12 - 19 minutes). Add a cup of Heavy whipping cream to it and mix well till incorporated. 

Add this prepared caramel on to the top of the soaked cake and spread evenly. Refrigerate for 2 hours and serve cold.

Olive Garden Copycat Salad

Dressing - In a "Ball" container, take 1/3 cup of Red Wine Vinegar, 1 1/2 tsp of Mustard, 1/2 tsp of Oregano, 1/2 tsp of Italian Seasoning, a tsp of Sugar, 1/2 Cup Olive Oil, 2 tbsp of Mayo, Salt and Pepper as needed. Put the lid on and shake well. Refrigerate until use. You'll only need half of the dressing for this recipe. 

Salad - In a large Salad Bowl, add 8 oz of roughly chopped Romaine Lettuce, 1/2 cup Black Olives, 2 sliced large Roma Tomatoes, 1/4 th of 1 large Red Onion, 6 whole Pepperoncini and toss them together.

When ready to serve, Add half of the dressing to the Salad and toss well. Top with a cup of Croutons and 1/3 cup of Parmesan cheese and serve immediately.

Raspberry Overnight Oats

To a "Ball'" container, add 1/3 cup of Rolled Oats, 1/3 cup of Milk, 1/2 tbsp of Chia Seeds, a tbsp of Honey / Maple Syrup, a tbsp of Greek Yogurt, 6-7 cleaned and drained Raspberries and 1/4 tsp of Vanilla Extract. Give it a good stir and close the lid. Refrigerate overnight.

When ready to eat, give it another stir and Enjoy!

Broccoli Casserole

Prep - Preheat oven to 350F. Clean 1 1/2 lbs of Broccoli Florets. Heat a skillet with 2 inches of Salt Water and cook the cleaned Broccoli for 4-5 minutes. Remove from heat and drain the Broccoli into a 3 qt Casserole dish.

Cheese Sauce - In a mixing bowl, bring 8 oz of Cream Cheese to room temperature. To it, add 1/4 cup Sour Cream, a cup of Cheddar Cheese, 1/4 cup of Grated Parmesan Cheese, 2 minced Garlic Cloves, a tsp of Italian Seasoning,  Salt & Pepper to taste and mix well.

Add the Cheese sauce to the broccoli and mix well. Bake for 18 minutes and serve warm after garnishing with Red Pepper flakes.

Strawberry Thumbprint Cookies

Preheat the oven to 350F and line a sheet pan with parchment paper.

Melt 3/4 cup of Butter in a mixing bowl and add 2/3 cups of Sugar to it. Cream together with a hand mixer or a spatula. Add an Egg, a tsp of Vanilla Extract and mix well.

Add 1/2 tsp of Salt, 1/2 tsp of Baking Powder and 1 3/4 cups of All Purpose Flour to the mixture and mix well until incorporated. Make an inch balls with the dough and keep aside.

Take 1/2 cup of Sugar in a bowl. Roll the dough balls in sugar and place on the prepared sheet pan about 2 inches apart. Make a small indentation with your thumb on the balls. Fill each hole with Strawberry Jam and bake the cookies for 12-14 minutes or until the edges are browned.

Remove from oven and let them cool. 

Airfryer: Sticky Sesame Cauliflower Wings

Wash, drain and cut a small Cauliflower head into bite sized pieces. Preheat the oven to 450 F and prepare a baking sheet by lining with greased aluminium foil or baking sheet.

In a bowl, whisk 1/2 cup All purpose Flour, 1/2 cup Milk, Salt & Pepper as needed, 1/2 tsp of Garlic Powder, 1/2 tsp of Red Chilli Flakes and make into a smooth batter. Take a cup of Panko Breadcrumbs in a separate bowl. Toss the Cauliflower in the batter and coat them well. Transfer them to the bread crumbs bowl to coat completely and then place them on to the baking sheet giving some space between them. 

Bake for 22 minutes and prepare the Sauce in the meantime.

Sauce - Heat a saucepan with 5 tbsp of Maple Syrup, 3 tbsp of Soy Sauce, 1/2 tsp of Sesame Seeds, 1/4 tsp of Black Pepper, 1/4 tsp of finely minced Ginger. Bring to a boil and add a tsp of Corn starch mixed in a tsp of Water to the saucepan. Whisking frequently, remove from heat and let it cool. 

Toss the baked Cauliflower wings in the sauce and place them back on the baking sheet to bake for another 5 minutes. Remove and garnish with finely chopped Green Onions. Serve hot. 

Nachos with Cauliflower rice

Cauliflower Rice - Heat a tbsp of Oil in a skillet and add 10oz of Cauliflower Rice to it. Sauté for 10 minutes and add 2 tsp of Taco seasoning, a tsp of red chilli powder and Salt as needed. Mix well and remove from heat.

Drain a can of Black Beans and rinse well.

On a Sheet Pan, spread out 8 oz of Tortilla Chips and then layer with the prepared cauliflower rice. On top of that, spread out the beans, finely chopped Onions, red Bell pepper, Jalapeños, Cilantro, Olives, Sweet Corn. 

Drizzle 2 tsp of Hot Sauce over the nachos and layer with enough Mexican cheese blend. Bake at 400F for 10 minutes or until the cheese starts to melt. Remove from oven and drizzle Sour Cream, Salsa and Guacamole. Serve immediately.

Bean Taquitos

Wash and drain 15 oz  can of Black Beans and take them into a bowl. To the same bowl, add 4 minced Green Chillies, 4 minced Green Onions, 3-4 dashes of Hot Sauce, 1/4 tsp of Garlic Powder and Salt to taste. With a spoon or spatula, mix well to form chunky mixture.

Take 15 6-inch Corn Tortillas and spoon a tbsp of the bean mixture on to each Tortilla. Tightly roll the tortilla into a taquito and place the prepared ones next to each other on a prepared baking sheet  on their seams.

Preheat the oven to 400F.  Bake for 7 minutes and then sprinkle 3 tbsp of Mexican Cheese Blend on top of them. Top with fresh Salsa, Guacamole, chopped Cilantro and Sour Cream. Serve warm.

Jangiri

Wash, drain and soak 1 cup of Urad Dal in a bowl for 2 hours. Then, grind the Dal with less than 1/4 cup water or less until thick batter (like vada batter) is made. Remove the batter into a bowl and add a pinch of Salt and Orange Color to it and mix well. Fluff up the batter with you hand until very light and fluffy for 10 minutes. Take a ziplock and nip the tiny end of it. Fill the batter into the ziplock and remove any air. 

Heat a saucepan and pour an inch depth of Oil. 

Heat another saucepan with a cup of Sugar and water needed just to dissolve it. Keep stirring until the sugar is melted and the mixture is reached a single thread consistency. Add few drops of lemon juice and rose water. 

Draw 2 circles with ziplock batter in the hot oil and then swirl around the circles to form a Jangiri. Using skewers or chopsticks, turn the Jangiri so it is cooked on both sides and bubbles around it recede. Remove from oil and place in sugar syrup and let it coat and soak. When the Jangiri feels dense and soaked, remove from the syrup onto a plate.

Serve warm or cold.