Shahi Tukrey Lasagna

Rabri: Take 1 litre of Milk, 1/2 cup of Heavy whipping cream and bring to boil in a saucepan. Add 1/2 cup of Sugar, 1/2 tsp of Cardamom Powder, 2 tsp of Kewra / rose water and mix until the sugar is dissolved. 

Take 4 tbsp of Corn Flour, 1/2 cup of Milk in a cup and mix well without lumps. Add this mixture to the above boiling milk mixture and cook until it thickens (like batter consistency). Remove from heat and let it cool.

Caramel Sauce: Take 1/2 cup Sugar in a saucepan and heat on low heat until it turns brown. Gently stir the pan few times in between to avoid burning and to mix. Add a cup of Milk and mix well until the caramel dissolves. Add 1 1/2 cup of Milk powder and mix until combined. Reduce to low heat and add 1/2 cup of heavy Whipping Cream, mix well. Once it thickens, remove from heat and let it cool. Fill into piping bag. 

Bread: Take 8 slices of White Bread and remove the edges. Cut them into half and deep fry them until golden brown. Drain and keep aside. Heat a saucepan with a cup of Water. Add 1/2 cup of Sugar, 2 crushed Cardamoms, a tsp of Lemon Juice and mix well until the sugar is completely dissolved. Remove from heat and set aside. 

Assembly: Take a dish and spread a layer of caramel sauce, then a layer of rabri. Place a layer of fried bread and drizzle the sugar syrup, chopped pistachios and then repeat with a layer of caramel sauce, rabri, fried bread and sugar syrup. Layer the final layer with rabri and pipe the caramel sauce to decorate as a top layer. Garnish with chopped pistachios and refrigerate until serving. 

Rose Mousse Shots

In a microwaveable bowl, mix 1 1/2 cups of Milk Powder, 7 oz of Condensed Milk, 250 ml heavy Whipping Cream, 5 tbsp of Rose Sherbat. Microwave for a minute and stir well. Microwave for another 30 seconds and stir well. Repeat 3 more times. Add a tsp of Rose Water, mix well and let it chill in the refrigerator.

Whipped Cream: In a bowl, whip or beat the 2 cups of Heavy Whipping Cream with an electric beater on high speed until soft peaks are formed. Add 8 tbsp of Confectioner's Sugar, 4 tbsp of Milk Powder, a tsp of Rose Water and beat on low speed till soft peaks form. 

Remove the rose rabri from the refrigerator and mix well to break any solids. Fold half of the prepared whipped cream into the rose rabri. Fill the shot glasses with the mousse, pipe the remaining whipped cream on top to garnish and refrigerate until ready to serve.

Serves about 25 shots.

Key Lime Bread

Heat the oven to 350F. 

Take 1/3 cup of Butter in a mixing bowl and soften it at room temperature. Add a cup of Sugar, a tsp of Vanilla essence, 1 1/2 tsp of Baking Powder, 1/2 tsp of Salt and beat till fluffy. Add 2 Eggs to it and continue to beat for another 2 minutes. Add a tbsp of Lime Zest, a tbsp of Lime Juice, 1/2 cup of Buttermilk and 1 1/2 cup of All Purpose Flour in batches while mixing continuously. 

Prepare the loaf pan with parchment paper and add the batter to it. Bake for 50-55 minutes or until a toothpick test passes. Remove from oven and let it cool.

Glaze (optional) - Mix 3/4 cup of Powdered Sugar with 1-2 tbsp of Lime Juice, according to the taste. Mix well till a smooth glaze is formed. Pour the glaze over the cooled bread and serve.

Nankhatai

In a mixing bowl, sieve a cup of All Purpose Flour, 1/2 cup of Chickpea flour, 2 tbsp + 1 tsp of Semolina, 1/2 cup Powdered Sugar, a tsp of Cardamom Powder, 1/4 tsp of Salt.

Melt 1/2 cup of Butter in a microwave for few seconds until soft. Add the butter to the mixing bowl and mix well. Make lemon sized balls of the dough and flatten them slightly. Place them on a prepared pan (line a pan with parchment paper), make a slight indentation and place a slivered Almond or sliced Pistachio on it. Refrigerate for 20 minutes.

Preheat the oven to 375F. Place a baking pan upside down and then place the prepared cookie pan on top of it. Bake for 12 minutes. Allow to cool for few minutes before serving. 

Instantpot: Semiya Payasam

Start the Instantpot on "Saute" and add a tsp of Ghee to the pot. Add 1/2 cup of Vermicelli and roast for 5 minutes. Press "Cancel" once the vermicelli is golden brown. 

To the pot, add 1/ 2 cup chopped nuts (Cashews, Almonds, Walnuts and Pistachios), 1/4 cup of Sugar, a tbsp of Raisins,  3 cups of Milk, a tsp of Cardamom Powder and mix well. 

Close the lid with the vent on "sealing position" and select "Porridge" mode and cook for 6 minutes. Let the pressure release naturally. Serve warm or cold.

Rose Milk Tres Leches Cake

Cake - Preheat the oven to 350F. In a medium bowl, take 1 1/2 cups of All Purpose Flour, 1 1/2 tsp of Baking Powder, 1/4 tsp of Salt, 1/2 tsp of Baking Soda and set aside. In another medium bowl, add 5 Eggs, 3/4 cup of Powdered Sugar and beat until fluffy for 3-4 minutes. Add 1/2 cup of Oil and 1/2 tsp of Rose Essence, 2 tbsp of Rose Syrup and beat well for another minute. Add 1/4 cup of chopped mixed nuts (Cashews, Almonds and Pistachios) and few drops of Red color and fold in with a spatula. Prepare a 7x11 baking dish by spraying oil and pour in the batter into it and bake for 32 minutes. Let it cool. Once cooled, poke holes in the cake with a wooden skewer.

Rose Milk - In a bowl, add 3 cups of Milk, 200 ml of Whipping cream, 1/3 cup of Rose Syrup, 1/4 cup of Powdered Sugar and whisk until smooth. Gently and evenly pour the Rose milk on cake and let the cake absorb all of the Rose milk. Cling wrap the cake and refrigerate for an hour.

Rose Frosting - Take 300 ml of heavy whipping cream in a bowl and beat until soft peaks form. Add 1/4 tsp of Rose Essence, 1/4 cup of Powdered Sugar, a tsp of Rose Syrup and mix gently with a spatula. 

Remove the cake from the refrigerator and apply the frosting. Garnish with dried Rose petals and chopped mixed nuts. Refrigerate until ready to serve.

Pesarapappu Payasam (With coconut milk)

In a pan, heat a tbsp of Ghee and roast 2 tbsp of Cashew nuts, 2 tbsp of sliced Almonds and a tsp of Raisins until golden brown and keep aside.

Roast 3/4 cup of Moong Dal in a pressure cooker pan for 2 minutes. Add 2 1/4 cup of Water to it and pressure cook for 3 whistles. 

Add a cup of Jaggery and 1/4 cup of Water in a saucepan and on low heat dissolve all the jaggery. Add the cooked Dal and a tsp of Ghee to the Jaggery saucepan and let it boil for 2 minutes, while mixing well. Add a cup of Coconut Milk and simmer for 2 mins, while stirring well. 

Add the roasted nuts, 1/4 tsp of Cardamom Powder and 1/4 cup of Coconut milk and stir well. Remove from heat and serve warm.

Sandesh (Microwave version)

Add 15oz of Ricotta Cheese, a pinch of Saffron and a tbsp of Milk in a bowl. Mix well until combined. Microwave for 3 sets of 3 minutes each checking in between. Add 5 tbsp of Condensed Milk, a pinch of Cardamom Powder and mix well. Microwave 2 mins at a time until the mixture comes together. Let it cool. 

Make small balls out of the cheese and press in a nut or garnish with crushed rose petals.

Pineapple Poke Cake with Glaze

Preheat the oven to 350F and prepare a 8x8 baking pan with parchment paper.

Melt 1/2 cup of Butter in a mixing bowl. Add 2 eggs, 2/3 cup of Sugar, a tsp of Vanilla essence, 1/2 tsp of Salt, 1/4 tsp of Baking Soda and whisk until smooth. Add a cup of All Purpose Flour and stir in until just combined. Add 20 oz / 2 cups of crushed Pineapple (reserve 3-4 tbsp of Juice for later) and stir to combine. Turn the batter into the prepared pan, smoothing the top. Bake for 40 minutes or until it passes the toothpick test. Set the cake on wire rack until it cools down.

Glaze - Add 2 cups of Confectioner's Sugar, 3-4 tbsp of reserved Pineapple Juice and whisk vigorously until smooth. Using a paring knife / skewer, poke the cake in multiple spots. Evenly pour the glaze over the cake slowly until all of it soaks in. Let it rest for couple hours before serving.

Chocolate Cake with Chocolate Ganache

Preheat oven to 350F and line a 8 inch baking pan with parchment paper.

In a bowl, beat an Egg, 1/2 cup of Buttermilk, 1/4 cup of Oil, a tsp of Vanilla Essence and a cup of Sugar. Add a tsp of Baking Powder, 1/2 tsp of Baking Soda, 1/4 tsp of Salt, 1/2 cup of unsweetened Cocoa, a cup of All Purpose Flour and mix well. Add 1/2 cup of hot fresh brewed Coffee to the mixture and combine until batter is formed. 

Pour the batter into the prepared plan and bake for 35 minutes or until the toothpick test passes. Allow the cake to cool.

Ganache - Heat a cup of Heavy Whipping Cream in a bowl, to it add 2 cups of chocolate chips and let it sit.  After 2 minutes, mix well to form a silky smooth ganache. Cover and allow ganache to set for couple more minutes before topping the cake.

Mango Custard with Fruits

Take 1/2 cup of Heavy Whipping Cream and beat till stiff peaks are formed. To it, add 1/3 cup of Mango Pulp, 2 tbsp of Condensed Milk and gently mix with the spatula. To it add 1 1/4 cup of Chopped Fruits (Grapes, Strawberries, Pineapple, Banana etc), 2 tbsp of broken Cashews and a tbsp of Tuti Fruti. Serve chilled.

Apple Cinnamon Muffins

Preheat the oven to 400F and line the muffin pan with liners.

In a large bowl, whisk together 1/2 cup of Vegetable Oil, a cup of Sugar, 2 Eggs, 3/4 cup of Milk, 2 tsp of Vanilla Extract. Then add 1/2 tsp Salt, 1/4 tsp Nutmeg, 1 tsp ground Cinnamon, 1 tbsp Baking Powder and 2 1/2 cups of All Purpose Flour and mix well. Fold in 1 1/2 cups of Chopped Apples.

Divide the batter into muffin cups. In a small bowl, mix together 2 tbsp of Sugar and a tsp of Ground Cinnamon. Generously sprinkle on top of each muffin. 

Bake for 20 minutes or until it passes the toothpick test.

Afghani Chicken

 Wash 

Quinoa Daddojanam

Cook a cup of Quinoa in 2 cups of Water in an instant pot on Manual for 12 minutes. Once the quinoa is warm, add 1/2 cup Milk and mix well. 

Take 1/4 cup of Grated Carrot, 1/4 cup of Cucumber in a bowl and mix Salt to taste. Add 2 1/4 cup of Yogurt to it and mix well. Add it to the Quinoa bowl.

Heat 1 1/2 tbsp of Oil in a sautepan. Once hot, splutter 1/2 tsp of Mustard Seeds, 1/2 tsp of Chana Dal, 1/2 tsp of Urad Dal and sauté until golden brown. Add few broken Cashewnuts and sauté till golden brown. Add a tsp of grated Ginger, a sprig of Curry Leaves, a tsp of minced Green Chillies, a broken Red Chilly and a pinch of Hing and saute for a minute. Remove from heat and pour it over the quinoa. 

Serve after a quick mix with pickle.

 

Instantpot: Quinoa Kichidi

Press "Saute" on the Instantpot. Heat a tbsp of Ghee and splutter 1/2 tsp of Cumin Seeds and a Bay Leaf. Add 3 chopped Green Chillies, an inch of Ginger, finely minced and a finely chopped Onion. Saute till the onions turn light brown. 

Add 1/2 cup of diced Carrots, 1/2 cup of chopped Green Beans, 1/2 cup of Peas, a chopped Tomato and cook for a minute. 

Take 1/2 of Quinoa and 1/2 cup of Moongdal in a bowl. Wash, drain and keep aside.

Now add the Quinoa, Moongdal, 3 cups of Water, Salt to taste, a tsp of Turmeric Powder, 1/2 tsp of Coriander Powder, 1/2 tsp of Red Chilli Powder, a tsp of Garam Masala Powder, mix well and deglaze the pot. Switch off the Instantpot.

Close the lid and turn the vent to "Sealing". Select "Manual" option and set the time for 5 minutes. Once the Instantpot beeps, allow the pressure to naturally release for 10 minutes before removing the lid. 

Open the lid, squeeze 1/2 a Lemon's juice over the quinoa. Fluff it up with a fork and garnish with 3 tbsp of chopped Coriander Leaves. 

Serve warm with yogurt / raita.   

Butterscotch White Chocolate Cookies

Cream together a cup of packed Brown Sugar, 1/2 cup White Sugar, and a cup of Butter until creamy. Add 2 Eggs, a tsp of Vanilla Extract, a tsp of Baking Powder, a tsp of Salt, 1/2 tsp of Ground Cinnamon and combine well. Slowly add 2 1/2 cups of All Purpose Flour and combine to make cookie dough. Fold in 8 oz Butterscotch Chips, 2 oz of White Chocolate Chips to the dough. 

Cover the bowl with plastic wrap and refrigerate the dough for 35-40 minutes. Preheat the oven to 350F. Line a large baking sheet with parchment paper or spray with cooking oil. Scoop a tbsp of dough at a time into a ball  and place on the prepared pan about 1 1/2 inches apart from each other. Bake for 12 minutes.

Remove from the oven and allow cookies to cool for 5 minutes.

Instantpot: Vegetable Kichidi

Rinse a cup of Rice, a cup of Moong Dal together in a bowl and keep aside.

Turn on the instant pot in “Sauté” mode. Add a tbsp of Ghee, and temper a tsp of Mustard seeds, a tsp of Cumin seeds. Once they crackle, add a Bay Leaf, 4 Cloves, 1/4 tsp of Asafoetida, and few chopped Curry leaves. Then add a tsp of Ginger garlic paste along with 4 minced Green Chillies and sauté for 30 seconds.  Add a Peeled and Chopped Carrot, few chopped Broccoli florets along with Salt. Mix and sauté for 30 seconds. Add a pinch of Turmeric powder, a tsp of Coriander Powder, a tsp of Jeera Powder, a tsp of Garam masala, washed and kept aside rice and dal. Now add 6 cups of Water and mix well.

Turn off the sauté mode. Close the lid and cook on “pressure mode” for 12 minutes.

Tempering: Heat a tbsp of Ghee in a pan. Fry 2 broken Red Chillies, a tsp of Red chilli powder, 4 tbsp of Fried Onions, 1/2 cup of Frozen Green peas. 

Allow the pressure to release naturally. Now, add the prepared tempering, 4 tbsp of Chopped Cilantro and 2 tbsp of Lemon Juice. Mix well and serve warm with papad.

Aava Pulihora (Mustard Tamarind Rice)

Wash 1 1/4 cups of Rice and pressure cook for 3 whistles with 2 1/2 cups of Water. Once the steam is out, add a tsp of Turmeric Powder, a tsp of Salt, 2 tbsp of Oil, a sprig of Curry Leaves and 3 slit Green Chillies. Mix lightly and keep aside.

Grind together an inch of Ginger piece, a tsp of Mustard Seeds, 2 Red Chillies and Salt to taste into a fine paste.

Heat a tbsp of Oil in a small pan and splutter a tsp of Mustard Seeds, a tsp of Fenugreek Seeds, half sprig of Curry Leaves. Add 2 tbsp of Tamarind Paste, a tbsp of Jaggery, mustard paste and cook for 2 minutes on medium heat. Remove from heat and let cool. Add to the rice and mix well.

In the same small pan, add a tbsp of Oil and saute 2 tbsp of Groundnuts, a tbsp of Channa Dal, a tbsp of Urad Dal. Add 2 broken Red Chillies, half sprig of Curry Leaves and saute for a minute. Add this to the rice too and mix well.

Serve hot.

 

Bombay Chutney for Poori

Heat 2 tsp of Oil in a pan and splutter a tsp of mustard Seeds, Add a tsp of Chana Dal, a tsp of Urad Dal and roast until they are golden brown. Add 3/4 tsp of Cumin Seeds, 2 broken Red Chillies, a spring of Curry Leaves and roast for another 30 seconds. Add 2 slit Green Chilies, a cup of thinly sliced Onion and cook for 3 minutes on high heat while mixing in between. Add 1/2 ltr of Water, Salt as needed and cover cook for 15 minutes on medium heat. 

In the meantime, take 50 ml Water in a cup and add 2 tbsp of Chickpea Flour (Besan) and mix well without any lumps. Add a tsp of minced Ginger, the besan mixture, boiled, mashed medium Potato (optional), a tsp of Lemon Juice and remove from heat. 

Serve warm with Poori. 

Banana Walnut Bread (with Oats & Sour Cream)

Prepare a loaf pan with Parchment Paper and preheat the oven to 350F.

Melt 1/2 cup of Butter in a bowl. Add 1/2 cup Brown Sugar, 1/2 cup White Sugar, 2 Large Eggs and beat together until creamy. Add 2 tsp of Vanilla Extract, a cup of Mashed Banana (2 1/2 medium Bananas), a tsp of Baking Soda, 2 1/2 tsp of Baking Powder, 1/2 cup of Old fashioned oats and mix well. Add 1/4 tsp of Cinnamon, 1/8 tsp of ground Cloves, 1/8 tsp of Nutmeg, 1/2 cup of Sour Cream 3/4 tsp of Salt and blend well.

Slowly add in a cup of All-Purpose Flour and mix until a batter consistency is achieved. Fold in 1/2 cup of chopped Walnuts and pour the batter into the prepared pan. Bake at 350 for 55 minutes or until the tooth pick test is passed.

Methi Paratha (Fenugreek Leaves Flatbread)

Take 2 cups of Wheat Flour in a mixing bowl, Add 1/2 tsp of Ajwain / Carom Seeds, 1/2 tsp of Turmeric Powder, 1/4 tsp of Cumin Powder, a tsp of Garam Masala, a tsp of Chat Masala Powder, 1/2 tsp of Ginger Garlic Paste, a tsp of minced Green Chillies, 2 tsp of Oil, a tbsp of Yogurt and Salt as needed. Mix well and slowly add water to make soft dough. Add a tsp of Oil and coat it over the dough and let it rest for 30 minutes in a covered bowl.

Break away lemon-sized ball from the dough and roll into a thick paratha, while dusting with wheat flour as needed. Heat a pan and cook the paratha with a tsp of Ghee on both sides. 

Serve warm with yogurt and pickle.

Sooji Upma

Heat a pan and sauté a cup of Sooji along with a tsp of Cumin Seeds on low heat until it is golden brown in color. Add Salt as needed and keep aside.

Heat 1/4 cup of Oil in a pan and add a tsp of Mustard Seeds, 2 tsp of Chana Dal, 2 tsp of Urad Dal and saute until the dals are golden brown. Add 15 Cashews, a sprig of Curry Leaves, 3 finely chopped Green Chillies, a tbsp of minced Ginger and saute for few seconds. Add 4 cups of Water, a cup of Milk and let it come to a boil on high heat. Add the roasted Sooji and mix well on high heat for 2 minutes. Remove from heat and set it aside for 5 minutes. Add 2 tbsp of Ghee and mix well. 

Serve warm.

Telangana Chicken Fry

Prepare, cut and wash 500 gms of Chicken into medium sized pieces and soak in Salt water for 30 minutes.

Heat a heavy bottomed pan and add 4 tbsp of Oil. Once hot, add a thickly sliced Onion and saute until light brown. Add 5 finely chopped Green Chillies, 2 sprigs of Curry Leaves, a tbsp of Ginger Garlic paste and saute for another 10 minutes. Add the chicken pieces and saute on 5 minutes on high heat. Add a tsp of Coriander Powder, a tsp of Cumin Powder, Salt as needed, a tsp of Turmeric Powder, a tsp of Garam Masala Powder and combine well. Add few tbsp of Water, if needed. Reduce the heat to medium and cook for another 40 minutes while stirring, as needed. Add a tsp of Tamarind Paste, 1/4 cup of Chopped Coriander, few Curry Leaves and a tsp of Pepper Powder and mix well. Cook for another 5 minutes and mix well.

Serve warm with rice.

Instantpot: Badam Halwa

Press 'Saute' on the Instantpot and heat 1/2 cup of Ghee. Add 2 cups of Almond Flour and sauté for 2 minutes until the raw smell disappears.  Stir continuously to avoid burning at the bottom and press 'Cancel'.

Add 2.5 cups of Milk / Water, a pinch of Yellow color, a cup of Sugar and mix well until no lumps are seen. Deglaze the pot, close the lid and turn the pressure valve to 'Sealing' position. Set the pot to 'Manual' and set the timer to 0 minutes. Once the pot beeps, do a quick release of the pressure.

Add a tbsp of Ghee, 1/2 tsp of Cardamom Powder and cook the halwa till it reaches a pudding consistency. (10 minutes).

Remove the halwa to a serving bowl and garnish with 2 tbsp of Slivered Almonds.

Airfryer: Tofu Fry

Drain and absorb the 14 oz of Tofu with some paper towels. Cut into small cubes and put them into a mixing bowl. Cut 1/2 Yellow onion into big pieces and add to the mixing bowl. Add a tsp of Ginger Garlic Paste, Salt to taste, a tsp of Red Chilli Powder, a pinch of Turmeric, a tsp of Cumin Powder, a tsp of Garam Masala Powder, a tsp of Onion Powder, a tsp of Garlic Powder, few chopped Curry Leaves, 2 tsp of Oil and mix well till tofu gets coated.

Preheat the air fryer to 350 F for 5 minutes. Add the coated tofu to the air fryer pan in a single layer and cook for 10 minutes while shaking the pan in between. 

Serve hot.

Chilli Tofu Curry

Prep - Submerge 14 oz of Tofu in a bowl of Warm Water along with a tsp of Salt for 15 minutes. Drain the water, wrap in paper towels to remove the excess moisture and cut into bite sized pieces. Wash, drain and cut a Green Capsicum into bite sized pieces and keep aside. Dry roast a tsp of Coriander Seeds and a tsp of Cumin seeds and grind to rough powder.

For Coating the Tofu, take a bowl and add a tbsp of All Purpose Flour, 1/4 tsp of Red Chilli Powder and 1/2 tsp of Black Pepper. Toss the diced Tofu in the mixture for couple seconds and saute them on medium heat immediately in 3 tbsp of Oil in a nonstick pan until they are golden brown. Remove them into a bowl and keep aside.

In the same pan, saute the diced Green Capsicum pieces on medium heat until slight brown spots appear on them. Remove them into a bowl and keep aside.

In the same pan, saute a tsp of Cumin seeds. Add a finely chopped Onion and sprinkle Salt, saute until golden brown. Add 2 tsp of Ginger Garlic Paste, 2 finely chopped Green Chillies and saute for another 2 minutes. Add the ground Cumin-Coriander powder, a tsp of Red Chilli Powder and mix well. Add a tsp of Sugar, 1/3 cup of Tomato Puree (or finely chopped small Tomato) and a tbsp of Soya Sauce and mix well. Cook for another 2 minutes and add 1/2 cup of Water and mix well. Add the Tofu and peppers and cover cook for another 2 minutes until the sauce and tofu are incorporated. Garnish with chopped Cilantro Leaves / Green Onions.

InstantPot: Pappu Charu with veggies

Wash, drain and soak 1/2 cup of Masoor Dal and 1/2 cup of Toor Dal in a bowl for 30 minutes. Clean, peel and chop upto 2 cups of Veggies (Bottlegourd, Drumsticks, Carrots, Eggplant) and set aside.

Press 'Saute' on the InstantPot and once hot, add 2 tbsp of Oil. Add a tsp of Mustard Seeds, a tsp of Cumin Seeds, 1/2 tsp of Fenugreek Seeds, 4 crushed cloves of Garlic, and saute of 30 seconds. Add a thinly sliced Onion, 3 slit Green chillies, 4-5 Curry Leaves, a pinch of Turmeric Powder and saute until the onions are transparent. Add a finely chopped Tomato and let cook for another 2 minutes. Add the chopped veggies, Salt to taste, a tsp of Red Chilli Powder, 3 cups of Water and cook for 4 minutes. Add the soaked dals, 3 cups of Water and mix well. Close the lid and set the whistle to 'Sealing' mode and pressure cook for 8 minutes.

Do a 'quick release' and open the lid. Add 2 tbsp of Tamarind Paste, a tsp of Sambar Powder (optional) and let it boil on 'Saute' for 2 minutes. Garnish with 1/4 cup of Chopped Coriander Leaves and turn off the InstantPot.

Serve with steamed rice.

Instantpot: Kalakand

Add 15 oz of Ricotta Cheese, a cup of Sugar and 1/3 cup of Water to the Instantpot and mix well. Close the lid and set the valve to "Sealing" and cook on "High" pressure for 11 minutes. Quick release the pressure. 

Start the Instantpot on "Saute", add 1/2 cup Ghee, a tsp of Cardamom Powder and 3 cups of Milk Powder to the pot. Mix until well combined stirring until well combined. 

Pour the mixture into a parchment lined 8x8 pan. Sprinkle 2 tbsp of Chopped Pistachios and dry Rose petals over it. 

Let the mixture cool down for an hour and then refrigerate overnight to set. 

Instantpot: Tomato Rice

Wash and soak 1 1/2 cup of Basmati Rice in a bowl for 30 mins.

Press 'Saute' and add 2 tbsp of Ghee to the instantpot. Saute a tbsp of Cashews until golden brown. Add a small Bay Leaf, a Cinnamon stick, few Cardamoms and Cloves to the pot and saute for 30 seconds. Add a thinly sliced Onion, 2 slit Green Chillies and saute until the onions are golden brown. Add a tsp of Ginger Garlic paste, a pinch of Turmeric Powder, Salt as needed, a tsp of Red Chilli Powder, a tsp of Garam Masala Powder and saute for another 30 seconds. Add 2 finely chopped Tomatoes and saute until they turn mushy. Add 2 1/4 cups of Water and press 'Cancel', while scraping away all the bits from the bottom of the pot. Add the drained rice and secure the lid in 'Sealing' position. Press 'Manual' and pressure cook for 5 minutes. Once the instantpot beeps, release the pressure manually after 2 minutes.

Fluff up the rice and serve warm with a dollop of Ghee and yogurt.

Nizam's Hyderabadi Mutton Biryani

Take cleaned and drained 350 gm of Mutton, cut into big pieces in a mixing bowl. Add 1/2 cup of Fried Onions, a bunch of chopped Mint Leaves and a bunch of chopped Coriander Leaves, 1/2 tsp of Turmeric Powder, 1 Bay Leaf, a tbsp of Ginger Garlic Paste, Salt as needed, a tsp of Coriander Powder, a tsp of Cumin Powder, a tsp of Garam Masala, 4 Cardamoms, 5 Cloves, an inch of Cinnamon, 3 tbsp of Oil, 3 tbsp of Ghee and massage the masalas into the mutton pieces for 10 minutes. Add a tbsp of Red Chilli Powder, 2 tbsp of Raw Papaya Paste / 2 tbsp of Lemon Juice, a tsp of Shahjeera, 300 gms of Yogurt and massage the mutton pieces well for 5 minutes. Cover the bowl and marinate in refrigerator for atleast 4 hours or more.

Soak 1 3/4 cup of Basmati rice for 30 minutes and keep aside.

Add the mutton and the masalas to a pressure cooker and cook for 5-6 whistles on low-medium heat. Add the cooked mutton to a heavy bottomed pan and keep aside. 

Heat 2 litres of Water in a saucepan and add a tsp of Ginger Garlic Paste, 5-6 Cloves, 4-5 Cardamoms, an inch of Cinnamon, 2 Bay leaves, a tsp of Shahjeera, a tbsp of Salt, 2 Star Anise, 5-6 Slit Green Chillies. Bring the water to boil on high heat.  Add the soaked rice and cook until rice is cooked 60%. Add a layer of this rice to the heavy bottomed mutton pan. After 3 minutes, scoop out another round of rice to layer it over.  After another 3 minutes, scoop out the rest and layer it on the mutton. Sprinkle 1/4 cup of the water used to cook the rice to the top layer. Sprinkle 1/2 tsp of Garam Masala, 2 tbsp of Fried Onion, 1/4 cup of Ghee, 2 tbsp of Milk soaked with Saffron over the top layer and spread 3 Hand napkins and cover the pan to create dum.

Cook for 10 minutes and let it rest for another 15 minutes before serving.

Masala Puri - Bangalore Style

Soak a cup of White / Green Peas in Water for 6 hours.

Pressure cook the peas with 2 medium Potatoes, washed, peeled and cut into pieces and a Clove, 3 cups of Water, a pinch of Turmeric for 6 whistles on medium heat. After cooled, mash the peas and potato lightly.

Heat 2 tbsp of Oil in a pan. Add 3/4 tsp of Cumin, a tsp of Fennel Seeds, a Bay Leaf, a Cinnamon and saute for 2 minutes. Add a finely chopped Onion and saute till golden brown. Add a tsp of Ginger Garlic Paste and saute for 2 more minutes. Add a finely chopped Tomato, 1/2 cup Mint Leaves, 3/4 cup Coriander Leaves and cook for another 3-4 minutes. Add a tsp of Red Chilli Powder, Salt as needed, a tsp of Garam Masala, 1/2 tsp of Coriander Powder, 1/4 tsp of Cumin Powder and a cup of Water as needed. When the gravy is cooked, add the mashed peas mixture to it and mix well. Cook until the curry comes together. Remove from heat.

Add 5-6 Puris or Papdis to a plate. Add the prepared gravy over them. Garnish with a tsp of Coriander Chutney, a tsp of Tamarind Chutney, a pinch of Chaat Masala, Spicy Sev, chopped Coriander Leaves, Onion and Tomato. Serve immediately.

Coffee Spice Cookies

Stir in a tbsp of Instant Coffee in a tbsp of Hot Water in a bowl and keep aside.

In a large bowl, beat a cup of Butter for about 45 seconds and add 3/4 cup of White Sugar, 3/4 cup of Brown Sugar, 2 tsp of Cinnamon, a tsp of Baking Powder, 1/2 tsp of ground Nutmeg, 1/4 tsp of Baking Soda, 1/4 tsp of Salt, 1/4 tsp of Ground Cloves, a tsp of Vanilla and blend well till incorporated. Add in 2 Eggs, the prepared Coffee and mix well. Beat in the 2 1/4 cup of All Purpose Flour until well combined. Cover and chill for 2 hours.

Preheat oven to 325 F. Line a cookie sheet with parchment paper or lightly grease. Shape the dough into 1-inch balls and place them 3 inches apart. Bake for 10-12 minutes or until the edges are set. Allow to cook on the cookie sheet for 3-4 minutes before moving them to a wire rack.

Sweet Corn Salsa

De-husk 4 ears of sweet corn (~ 3 cups of Corn Kernels) and pressure cook them for 2 whistles on medium heat. After they are cooled, run a knife to separate the kernels from the cob into a bowl. 

To the bowl, add a 1/2 finely chopped Red Onion, 1-2 finely minced Green Chillies, 1/2 cup of Chopped Cilantro, Juice of a Lime, Salt to taste, 1/4 tsp Red Chili Powder, 1/4 tsp Cumin Powder, 1/2 finely chopped Tomato (optional) and mix well. 

Serve with Tortilla chips.

Instantpot: Shrimp Biryani

Clean and drain 250 gm of cooked, deveined and peeled Shrimp into a bowl. Add 1 1/2 tsp of Ginger Garlic paste, a tsp of Red Chilli Powder and a pinch of Turmeric and give it gentle mix. Set aside for 30 minutes.

Wash and drain 1 1/2 cups of Basmati Rice into a bowl. Soak in 1 1/2 cups of Water. Set aside for 30 minutes.

Click on "Sauté" on the Instantpot and after a minute, add 3 tbsp of Oil. Once the oil is hot, add the marinated shrimp gently to the oil and cook until the oil separates. Push the shrimp to one side of the pot and add 2 Cloves, 1 Cardamom, 1/2 inch Cinnamon, 1/2 Bay Leaf, 1/2 Star Anise, 1/2 thinly sliced Onion and sauté for 3-4 minutes. Add Salt as needed, 1/2 tsp of Ginger garlic paste and cook till the raw smell disappears. Add a finely chopped Tomato, 1/2 tsp Garam Masala Powder, 1/2 tsp Coriander Powder and keep stirring. Add 1/4 cup of Chopped Coriander Leaves and 1/4 cup chopped Mint Leaves and give it  good stir. Add the water from the set aside rice and mix well. Add the Rice and do not stir. 

Close the lid and set the vale to "sealing" position. Click on "Cancel", click on "Pressure" and set to 6 minutes. Once the biryani is cooked, let it naturally release pressure. Open the lid and fluff up the rice. Serve warm with Raita.

At any time, if the food is sticking to the bottom of the pot, click on 'cancel' and then scrape off the food and then continue to cook again.

Instantpot: Spinach Rice

Start the Instantpot in "Saute" mode. Add 2 tbsp of Ghee and a Cinnamon Stick, a Bay Leaf, 2 Cardamoms, 4 Cloves and a tsp of Cumin Seeds. After 30 seconds, add 1/4 cup of Cashews and roast till golden brown. Add a sliced Onion, 2-3 Slit Green Chillies and cook until the onions turn golden brown. Add a tsp of Ginger Garlic paste and cook for another minute. Add a chopped Tomato, 1/4 cup of Peas and cook for another 2 minutes. 

Click on "cancel" and add 1 1/2 cups of Water, a cup of Basmati Rice, a tsp of of Salt, a tsp of Coriander Powder, a tsp of Garam Masala, 1/2 tsp of Red Chilli Powder and give it a good stir.

Set the Instantpot to "Manual" and pressure cook for 5 minutes on Sealing mode. After the time is up, allow the pressure to be naturally released. Open the lid and fluff up the rice with a fork. Garnish with chopped Coriander Leaves and serve warm with Potato chips and Raita.

Sree Krishna Sweets Mysorepak

Heat 3/4 cup of Oil in a bowl and keep aside. Take a cup of Chickpea Flour / Besan in a bowl, add the hot Oil to it and whisk until smooth. 

Heat a pan with a cup of Sugar and 1/2 cup of Water until the sugar melts. Bring to a boil and cook till one-string consistency is reached. Add the besan mixture and mix well. Then add the 3/4 cup of warm Ghee and mix well until the mixture is thick and smooth. Cook on medium heat for 5 minutes until it gets thick and bubly. Now, remove from the heat and continue to mix for another minute. Pour the mixture into a greased pan/mould and spread evenly. Allow to cool for 15 minutes, unmould and slice.

Chicken Haleem

Wash, drain and soak 500 gms of diced boneless chicken in a bowl with Salt Water.

In a bowl, take 1/3 cup of Cracked Wheat, a tbsp of Rice, 1 1/2 tbsp of Oats, a tbsp of Urad Dal, 1/2 tbsp Masoor Dal, 1/2 tbsp of Moong Dal, a tbsp of Chana Dal, a tsp of Sesame Seeds, Water as needed and soak for atleast 4 hours. After 4 hours, drain the water and grind the pulses to a fine, smooth mixture adding water as needed. 

In a pressure cooker, add 4 tbsp of Ghee and heat it. Once hot, roast 1/2 cup of Cashews and drain them into a plate once they are golden brown. In the same ghee, add 12 Almonds and roast till nice aroma emanates. Drain them on to the same plate and add 15 Pistachios and roast and drain as well. In the same ghee, add a Cinnamon Stick, 4 Cardamoms, 5 Cloves, 1 tsp of Black Peppercorns, a tsp of Shahijeera, a small sliced Onion and roast till golden brown. Add 2 tsp of Ginger Garlic Paste and roast for 2 minutes. Add the chicken, 3-4 Slit Green chillies and cook on high heat for 3-4 minutes. Add a pinch of Turmeric Powder, 1/2 tsp of Black Pepper Powder, a tsp of Coriander powder, a tsp of Cumin Powder and 2 tsp of Red Chilli Powder and mix well, cooking for another 8 minutes. Add 1/2 cup of thick Yogurt, 3 tbsp of Chopped Mint Leaves, 3 tbsp of chopped Coriander Leaves and mix well. Add 500 ml of Hot Water and mix well. Pressure cook on medium heat for 4-5 whistles. 

Take half of the roasted nuts into a mixie jar, add 1/2 cup of Yogurt and grind to a smooth paste. Keep aside.

Now, open the pressure cooker and with a masher, mash the chicken into paste. Keep aside.

Heat a deep pan and add 4 tbsp of Ghee. Add the ground pulses mixture, a cup of Water to it and cook on medium heat while stirring continuously for 12-13 minutes until the mixture thickens. Add the cooked chicken and mix well. Keep mashing with the masher for 15 minutes and then add the nuts paste to it. Keep mixing and mashing for another 15 minutes. Then, add a tsp of Garam Masala, 4 tbsp of Ghee and mash, mix for another 15 minutes. Add 1/2 cup of Fried Onion, 3 tbsp of Chopped Mint Leaves, 3 tbsp of Chopped Coriander Leaves and mix and mash for another 15 minutes. Add 2 tbsp of dried Rose Petals / a tbsp of Rose Water, 1/4 cup of Milk and mix well for another 5 minutes. Add another 2 tbsp of Ghee and remove from heat. 

Once cooled, add to a serving bowl and garnish with another tbsp of Ghee, fried onions and the remaining roasted nuts. Serve hot.

Iced Coffee

Bring 4 cups of Water to boil in a saucepan and add 6 tsp of Instant Coffee powder to it. Let it boil for 3 more minutes and remove from heat. Add a cup of Condensed Milk and mix well. Let it cool for sometime. 

Add ice cubes to a tall glass and pour the coffee into it and serve immediately.

Nutella Iced Coffee

Take 500 ml of chilled Milk in a blender and add 2 tbsp of Instant Coffee, 2 tbsp of Sugar, 1/2 cup Nutella, 1/4 cup of whipping cream, Blend well. 

Prepare a long glass with drizzled Chocolate syrup on the insides and add 4-5 Ice Cubes, Pour the blended coffee in to the prepared glass and serve with whipped cream on the top. 

Pecan Sandies

In a large bowl,  cream a cup of Butter along with 1/2 cup of White Sugar and 1/4 cup of Brown Sugar until fluffy. Add in a large Egg, 1/4 tsp of Salt, a tsp of Vanilla Extract and 3/4 cups of chopped Pecans and blend well. Gently add in 2 cups of All Purpose Flour and make a soft dough. 

Cover with wax paper and refrigerate for 4 hours at least. Preheat the oven to 350F. Remove from the fridge and wax paper. Slice the cookie dough into 1/2 inch slices. Place on a un-greased cookie sheet and bake for 13-14 minutes or until golden. Remove from the oven and allow to cool.

Indo Chinnese Egg Noodles

In a saucepan, cook a pack of Chinese Noodles until just right and remove from heat. Drain the noodles on to plate and drizzle some oil on them. Spread the noodles and let them dry completely.

Take a wok and heat 3 tbsp of Oil. Break 2 Eggs into a small bowl and beat well. Pour the beaten Egg mixture into the wok and let it cook untouched for a minute. After the omlette is cooked on one side, flip over and break into big pieces, Move the omlette to one side of the pan and add thinly sliced half an Onion, a cup of shredded Cabbage, 1/2 cup of Shredded Carrot, thinly sliced Bellpepper. chopped 3 Spring Onions. Cook on high heat till they are 50% cooked. Add the cooled Noodles and mix well. Add a tsp of Sugar, Salt as needed, a tsp of White Pepper Powder, a tsp of Vinegar, 1/2 tsp of Black Pepper Powder, 1/2 tsp of Light Soya Sauce and toss on high heat. Remove from heat and let it rest for 10 minutes.

Serve warm with tomato ketchup.

Garlic Paratha with Cheese dip

Dough - Take a cup of All Purpose Flour, a cup of Wheat Flour, 1/4 cup Sooji, 1/4 tsp of Salt, a tsp of Sugar, 1/2 tsp of Baking Powder, 2 tbsp of Oil in a bowl. Start mixing the dough with a cup of Water, by adding little by little. Knead well for 6 -7 minutes, spread a tsp of Oil over it and set aside covered in a bowl for 30 minutes.

Garlic Mixture - In a bowl, melt 3 tbsp of Butter and add a grated or 3 tsp of minced Garlic Cloves, 2 tbsp of minced Coriander Leaves, 1/4 tsp of Red Chilli Flakes and 1/4 tsp of mixed herbs.

Make 8-9 golf ball sized balls out of the dough. And start making roti out a ball. Melt the garlic mixture in microwave for few seconds and apply some over the rolled out roti. And then, start pleating it and roll into a ball (to create layers). Roll the pleated ball again into a roti. Use all the other dough balls to make rolled out rotis, stuffed with Garlic mixture.

Preheat the griddle on medium heat and put each rolled roti on it and cook until golden brown with some Ghee. Serve with spicy curry or cheese dip.

Cheese Dip - Heat a tbsp of Butter in a pan. Add and bring 1/4 cup of Milk to boil on low heat. Reduce the heat and add a tsp of Milk Powder, 3 tbsp of Processed Cheese like Cream Cheese / Cheese Bread / Slices. Once the cheese is melted, remove from heat. Allow to cool. 

Quinoa Oats Dosa

Take a cup of Quinoa, 1/2 cup of Rolled Oats, 1/2 cup of Urad Dal, a tsp of Methi Seeds, 1/2 cup of Chana Dal (optional) in a bowl. Rinse and drain out the water and then soak in 3-4 cups of Water for 5-6 hours.

Drain out all the water and blend with required Water to the desired consistency (like pancake batter). Add Salt and mix well.

Allow to rest for an hour or can ferment for couple hours before making dosas.

Preheat the griddle, spread the dosa batter in the shape of a dosa. Add Ghee, as needed and allow the dosa to become crisp. Remove it on to a plate and serve hot with peanut chutney.

Rosh Bora

Heat a tsp of Ghee in a pan. Add a cup of Sooji / Semolina to it and roast till it turns aromatic. Add 1 1/2 cup of Milk to it and keep stirring on medium heat until the rava absorbs the milk. When the mixture separates from pan, remove from heat and let it sit aside with the cover / lid on.

Sugar Syrup - In a pan, add 2 cups of Water, 2 cups of Sugar, 2 Cardamom pods and stir continuously on medium until the sugar is melted. Boil for 5 minutes and add a tsp of Rose Water and a tsp of Lemon Juice. Mix well, cover with lid and keep aside.

Transfer the rava mixture to a large bowl and add 1/4 tsp of Baking Soda, 1/4 cup of Milk Powder, 1/4 tsp of Cardamom Powder and knead to a smooth dough. Add few tsp of Milk if needed. Separate 1/4th dough into a smaller bowl and add a pinch of Yellow Color, 1/4 cup of Nuts Powder and a tbsp of Milk. Mix well to form a soft dough and make small balls.

Pinch Rava mixture and make medium balls until all the mixture is done. Flatten the rava mixture ball and place the yellow rava mixture ball in it and make into oval shapes. 

Deep fry them on medium and drain them into the prepared sugar syrup. They will absorb the sugar syrup and enlarge after resting for 2-3 hours.

Green Beans Stir fry with Peanut-Sesame spice

Spice mixture - Dry roast a tbsp of Sesame Seeds, a tsp of Cumin Seeds, 2 tbsp of Peanuts for 2 minutes and remove from heat. Add 4 Garlic Cloves, 2 tbsp of dry Coconut, a tsp of Red Chilli Powder and Salt, as needed to the pan. Grind everything together to make a coarse powder and set aside.

Heat a tbsp of Oil in a saute pan and splutter a tsp of Mustard Seeds, a sprig of Curry Leaves. Add finely chopped 250 gm of washed Green Beans, a pinch of Turmeric Powder, Salt and cook till the beans are slightly tender. Add a tsp of Coriander Powder and add few tbsp of Water. Mix well and cover cook till the beans are tender. Add the prepared spice mixture, mix well and remove from heat.  Close the lid and let it rest for 10 minutes. 

Serve hot with white rice and Ghee.

Pappu Mamidikaya (Lentils cooked with Raw Mango)

Pappu - Take a cup of Toor Dal, a cup of Mango, cubed into pieces after peeling, 3 slit Green Chillies, 2 1/2 cup of Water in a pressure cooker and cook for 3 whistles. Remove from heat and set aside for 10 minutes.

In a tempering pan, add 2 tsp of Ghee, a tsp of Mustard Seeds, a tsp of Cumin Seeds, 2 crushed Garlic Cloves, 2 broken Red Chillies, a sprig of Curry Leaves and let them splutter for 4 minutes. Add this to the "Pappu" mixture along with a tsp of Salt (or as needed). 

Serve hot with white rice and ghee. 

Indian Street Style Naan Pizzas

Prep - Preheat the oven to 400F. Prepare a baking sheet by lining with aluminum foil. Lay out 6 readymade Naan on it and smear them with 1/2 tbsp Butter each. 

Wash, dry and cut a Yellow Bellpepper, an orange Bellpepper and a Green Bellpepper into tiny pieces and put in a bowl. Add a finely chopped Red Onion, finely minced 3 Garlic Cloves, 1/2 cup finely chopped Cilantro leaves, finely minced 2 Green Chillies, Salt to taste, Pepper flakes, if needed into the bowl and mix well. 

Bake the naan for 3 minutes and then spread 1/2 tbsp of Tomato Ketchup, 1/2 tsp Sri Racha sauce. Spread the veggie mixture and then shred some Amul Cheese / shredded mozzarella cheese evenly on top of it. Bake for another 5 minutes and when the cheese is melting, remove and serve warm.

Gulab Jamun with Pancake Mix

Take a cup of Pancake Mix in a bowl. Add water as needed to make soft dough and keep aside for 15 minutes. Make marble sized balls with the dough and keep aside.

Heat 2 cups of Water and 2 cups of Sugar in a saucepan. Add pinch of Saffron strands, 1/2 tsp of Cardamom Powder and stir for 10 minutes on medium heat.

Heat oil in a deep pan for deep frying the jamuns. Deep fry the jamuns until golden brown and drain them from oil and put them immediately in the sugar syrup.

Allow the jamuns to soak the syrup and serve hot or chilled.

Royyala Iguru (spicy shrimp fry)

Clean and wash 250 gm of cooked Shrimp and marinate with 1/2 tsp Ginger Garlic paste, 1/4 tsp Red Chilli Powder, a pinch of Salt and a tsp of Lemon Juice. Set aside for an hour.

Heat 2 tbsp of Oil in a Pan. Splutter a tsp of Cumin Seeds, few Curry Leaves. Sauté 2 finely chopped Onions till golden brown on low- medium heat. Add in a tsp of Ginger garlic paste, 2 slit Green Chillies, Salt to taste, a pinch of Turmeric Powder and sauté till the raw smell disappears. Add a tsp of Red Chilli Powder, a tsp of Garam Masala powder and mix well. Add the Shrimp and cover cook till the shrimp curls up. Sprinkle water as needed to keep the shrimp moist. Serve hot after garnishing with Coriander Leaves.

Pulagam, Pachi Pulusu and Verusenaga Chutney (Rayalaseema style)

Pulagam - Wash together a cup of Moong Dal along with 1 1/2 cup of Rice and pressure cook with a tsp of Salt and 6 cups of Water for 4 whistles.

Pachipulusu - Lightly roast a cup of Groundnuts, 1/4 cup of Sesame Seeds and 2 tbsp of Fried Gram / Daliya. Grind them to fine powder, transfer to a saucepan and add a litre of Water. Heat the water-powder mixture in a bowl and add a pinch of Turmeric powder, Salt as needed, 2 tbsp of crushed Jaggery, a tbsp of Tamarind Paste and a tsp of Red Chilli Powder. Mix well and allow to come to a boil on low-medium heat. Add 1/2 an Onion, chopped into pieces on top of the pulusu before serving.

Chutney - Saute 1/2 cup of Groundnuts on medium heat until crisp. Remove them into a mixie jar. Lightly saute 2 cloves of crushed Garlic, 1/2 tsp of Cumin Seeds and 3 slit Green Chillies in a tsp of Oil and add them to the groundnuts. Grind them to a smooth chutney adding enough water. Add a tsp of Tamarind Paste, Salt as needed and transfer it into a bowl. Heat a tsp of Oil in a tempering pan, splutter 1/2 tsp Mustard Seeds, 1/2 tsp Cumin Seeds, few Curry Leaves and a broken Red Chilli. Add to the top of the chutney and mix well.

Serve hot Pulagam with a dollop of Ghee along with chutney and Pachipulusu on the side 

Mughalai Chicken Biryani

Cut a large Onion into thin slices and saute them in 4 tbsp of Oil until golden brown. Drain and keep aside.

In a bowl, take 500 gm of cleaned and cut chicken pieces along with 2 tbsp of broken Cashews, 2 tbsp of chopped Almonds, 2 tbsp of chopped Pista, 1/4 cup of whipping Cream, 1/2 cup of yogurt, 1 tbsp of Ginger garlic paste, 2 tbsp of chopped Mint leaves, 2 tbsp of chopped Coriander leaves, 2 slit Green Chillies, a tsp of Coriander Powder, a tsp of Cumin Powder, a tsp of Garam Masala, 2 tsp of Red Chilli Powder, Salt as needed, a pinch of Turmeric Powder, 1/4 tsp of Cardamom Powder, 1 Star Anise broken, 1/4 tsp Black Pepper Powder, an inch of Cinnamon, 4-5 Cloves, a tsp of Shahi Jeera, a Bay Leaf and combine everything. Massage the chicken with the masalas. Add oil from the fried onions, half of the fried onions, a tbsp of Ghee, a pinch of Saffron mixed in a tbsp of Water to the chicken and massage again. Keep aside in the refrigerator for atleast an hour.

Bring 4 cups of Water to boil in a saucepan and add an inch of Cinnamon, 4 Cardamoms, 4 Cloves, a tsp of Shahi Jeera, 1 Star Anise, 2 Bay Leaves, 2 slit Green Chillies, a tbsp of Ginger Garlic Paste, a tbsp of Salt. Once you see another boil, add 1 1/2 cups of washed, drained and soaked Basmati Rice, 2 tbsp of Mint Leaves, 2 tbsp of Coriander Leaves and 1/2 a Lemon. Cook the rice until 60% cooked. 

Arrange the marinated chicken in a biryani pot in a even layer. Drain 2 ladles of 60% cooked rice and evenly spread on the chicken. After 2 minutes, drain another 2 ladles of 70% cooked rice and evenly spread on the rice. After another 2 minutes, drain another 2 ladles (the last) of 80% cooked rice and evenly spread in the pot. Add 1/4 cup of Ghee and 1/3 cup of rice cooked-water around the edges of the pot, a tbsp of Coriander Leaves, a tbsp of Mint Leaves, 2 tbsp of Fried Onions, 2 tbsp of Oil on the top. Cover cook (with a weight on the top) for 8 minutes on high flame and 7 minutes on medium flame and let it sit for 20 minutes afterwards. 

Serve hot with Raita.

Doubletree Chocolate chip cookie

Pulse 1/2 cup of Rolled Oats into fine powder and keep aside. 

Melt a cup of Butter in a medium bowl and add 3/4 cup of Brown Sugar, 3/4 cup of White Sugar and cream together with a hand mixer. Add 2 tsp of Vanilla Extract, 1/2 tsp of Lemon Juice and 2 Eggs and mix well till incorporated. Add the pulsed Oats, 1 1/2 tsp of Baking Soda, a tsp of Salt, 1/4 tsp of Ground Cinnamon, 2 1/4 cup of All Purpose Flour and mix lightly with spatula. Do not over mix.  Add 2 cups of Chocolate Chips and a cup of chopped Walnuts (optional) and mix again. Using an ice cream scoop, scoop 2 tbsp dough into balls in a pan an inch from each other and freeze for 2 hours.

Preheat the oven to 350F and bake for 12 minutes. Allow to cool completely before storing.

Chicken Legs Pepper Fry

Clean and cut up to 3-4 places on 6 Chicken Drumsticks and keep aside.

Add 2 tsp of Coconut Oil in a pan, saute 2 Red Chillies, 1/2 tsp of Cumin Seeds, a tsp of Pepper Seeds for a minute. Add a finely chopped Onion, 1 1/2 tsp of Ginger Garlic Paste and saute for 4 minutes. Add Salt, as needed, a pinch of Turmeric Powder, a tsp of Coriander Powder and saute for minute. Add a cup of Water to de-glaze the pan and remove from heat. Set aside to cool. Grind to a very smooth paste.

Heat a tsp of Coconut Oil in a pressure cooker pan and saute a sprig of Curry Leaves, a finely chopped Onion until the onion is cooked. Add in a chopped tomato and cook until mushy. Add the ground paste, 1/2 cup of Water and mix well. Add the chicken legs and pressure cook for 3 whistles on medium heat. Remove from heat and let the pressure settle on its own. Once done, open the cooker and remove the chicken legs and set aside. Return the gravy to heat and simmer until thick. Once the gravy is thick, add in the chicken legs back along with a tsp of Pepper powder and a sprig of Curry Leaves.

Serve hot with rice.

Airfryer: Sweet Potato Fries with Maple Cinnamon dipping sauce

Preheat the airfryer to 380F.

Wash, peel and cut 2 large Sweet Potatoes into about 1/4-1/2 inch fries. Place the fries in a bowl of cold water for an hour. Drain the fries and dry them with towels. 

Add them to a mixing bowl, add 1 1/2 tbsp of Corn Starch, 2 tsp of Paprika, 2 tsp of Garlic Powder, a tbsp of Olive Oil and Salt to taste. Combine well and spread them out in a single layer in the airfryer basket. Cook for 20-23 minutes, frequently tossing them after every 10 minutes at 380F.

Garnish and Serve.

Sauce - Add 1/4 cup of Sour Cream, 1 1/2 tbsp of Maple Syrup, 1/4 tsp of Cinnamon, Salt to taste in a small mixing bowl and mix well until combined. Serve with the fries.

Airfryer: French Fries

Wash and cut 2 Russet Potatoes into about between 1/4 to 1/2 inch fries. (No need to peel). Add them into a mixing bowl of cold water and let sit for 45 minutes.

Drain the french fried and dry them with towels. Add the dried french fries to a mixing bowl and mix 2 tsp of Olive oil, Salt to taste and Mixed Pepper seasoning (I use readymade 5 pepper seasoning) as needed.  

Preheat the air fryer to 350F. Spread out the fries in a single layer and cook for 15 minutes or until crisp, turning halfway through cooking. Garnish and Serve.

Mini Keylime Cheesecake

Prep - Keep 12 oz of Cream Cheese on the kitchen counter to bring to room temperature along with an Egg. Preheat oven to 325F and spray the lined 12-count cupcake / muffin pan. Keep aside. 

Crust - Take 6 full sheets of Graham Crackers (or 3/4 cups of crumbs) and process them to crumbs. To it, add 3 tbsp of melted Butter and 2 tbsp of Sugar and mix well. Evenly distribute the mixture between all the 12 liners making sure to press down firmly into an even layer. Bake at 325F for 5 minutes. Remove and let cool.

Filling - Beat 12 oz of Cream Cheese in a bowl along with 1/4 cup of Sour Cream, 1/2 Sugar until well combined. Add in 3 tbsp of Lime Juice, a tsp of Vanilla Extract, a tsp of Key Lime Zest and a drop of green food dye (optional). Mix well until incorporated and add a Large Egg to it as well. Mix until combined.

Evenly distribute the filling between all the 12 liners.Return to the oven and bake at 325 for 20 minutes or until the top of the cheesecakes are set. Remove from the oven and allow to cool for an hour. Transfer to a airtight container and chill until served. Garnish with a thin slice of Lime.

Instantpot: Chicken Tortilla Soup

Set the Instantpot on "Saute". Add 2 tbsp of Oil, a small chopped Onion, 3 crushed Garlic Cloves, 2/3 cup of chopped Cilantro and saute for 3 minutes. Stir in 4 cups of Chicken broth, 14.5 oz of diced Fire Roasted Tomatoes, 2 whole Chicken Breasts, a thinly sliced Carrot, a cup of Black Beans, a cup of boiled Corn, 3/4 tsp of Salt, 3/4 tbsp of Cumin Powder, 1/2 tbsp of Red Chili Powder, 1/4 tsp of Cayenne Pepper, 1-2 Bay Leaves and push the chicken to the bottom of the pot.  Lock the lid into place and set on "Pressure Cook" for 10 minutes. 

Perform a quick release. Open the lid, remove the cooked chicken breasts with tongs and either chop or shred them. Add the chicken pieces back to the soup. Stir in a cup of Monterey Jack Cheese / any mexican blend cheese.

Serve into bowls and garnish with crushed Tortilla chips and 1/2 cup of Monterey Jack / Mexican Cheese blend.