Ingredients

For the Base:

1 cup digestive biscuits or graham crackers, crushed (Parle G works as well)

4 tablespoons unsalted butter, melted

For the Cheesecake Layer:

8 oz (225g) cream cheese, softened

1 cup heavy whipping cream

½ cup powdered sugar

½ cup Soaked Kaju paste(cashew paste)

A pinch of cardamom powder (optional)

50 gm White chocolate

20 gm fresh cream

For Topping:

Chopped Kaju for garnish

Edible silver leaf (optional)

Instructions

Prepare the Base:

In a bowl, mix the crushed biscuits and melted butter until well combined.

Press the mixture evenly into the bottom of serving cups or glasses to form the base. Chill in the refrigerator while you prepare the cheesecake layer.

Make the Cheesecake Layer:

To make the filling, melt white chocolate and mix fresh cream together until smooth to make a ganache.

In a mixing bowl, beat the softened cream cheese until smooth and add cashew paste with white chocolate ganache. Mix well.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gradually add powdered sugar to the whipped cream, mixing until smooth.

Gently fold the whipped cream into the cream cheese mixture until fully combined.

Stir in the cardamom powder (if using).

Assemble the Cups:

Spoon the cheesecake mixture over the chilled biscuit base in each cup.

Smooth the tops with a spatula and refrigerate for at least 4-6 hours, or overnight for best results.

Serve:

Before serving, garnish with extra chopped Kaju Katli and chopped nuts.

Optionally, add a touch of edible silver leaf for an elegant finish.

Tips

You can adjust the sweetness by adding more or less powdered sugar based on your taste.

Feel free to experiment with flavors by adding a hint of saffron or rose water to the cheesecake layer.

Enjoy your delightful No-Bake Kaju Katli Cheesecake Cups! They’re perfect for festive occasions or as a sweet treat any time.

Ingredients

¾ cup whole milk

1 tsp vanilla bean paste

2 large egg yolks, room temperature

¼ cup granulated sugar

3 tbsp cornstarch 

1 ½ tbsp unsalted butter, cubed

¾ cup granulated sugar

1 ¼ tsp baking powder

¼ tsp salt

¾ stick unsalted butter, softened

1 large egg, room temperature

½ cup  whole milk, room temperature

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

2 oz semisweet chocochips 

⅓ cup + 1 tbsp heavy cream

In a saucepan, combine milk and vanilla paste together and mix well. Let it come to a boil.  Meanwhile, whisk egg yolks together and sugar until pale and smooth, then add the cornstarch and whisk until completely combined.

Slowly pour the milk mixture into the egg mixture and whisk continuously.

Bring the above mixture back to the gas stove and cook over high heat until thickened.

Remove from heat and add butter, whisk well until the butter has melted and the cream is smooth and glossy.

Transfer the pastry cream into a bowl and cover it with a piece of cling film pressed directly on the surface of the cream to prevent a skin from forming on top.

Set aside and allow to cool completely at room temperature. 

For Gluten free cakes:

Preheat the oven to 350ºF. Grease two 6 inch round cake tins with butter and line their bottoms with rounds of parchment paper.

In a bowl sift together the gluten free flour blend, almond flour, sugar, baking powder and salt.

Add the softened butter and, using your fingertips, work it into the dry ingredients until you get a mixture resembling breadcrumbs.

In a separate bowl, mix together the egg, milk and vanilla bean paste, and add them to the flour-butter mixture in two batches, whisking well after each addition, until you get a smooth cake batter with no flour clumps.

Cake Assembly:

Place the bottom sponge on a serving plate.

Transfer the vanilla cream into a piping bag fitted with a large round nozzle. Pipe the pastry cream in circles on top of the sponge, then use a small offset spatula to smooth it  into an even layer that fully covers the cake.

Place the other cake on top. Gently press down on it to ensure that it sticks to the pastry cream layer.

For chocolate ganache:

Place the chocolate chips into a heat-proof bowl.

In a saucepan over medium-high heat, cook the heavy cream until it only just starts boiling.

Pour the hot cream over the chocolate and allow to sit for 2-3 minutes, then stir together until smooth and glossy.

Allow it to cool and thicken slightly at room temperature (for about 30 minutes) or in the fridge (for about 15 minutes) with occasional stirring.

Pour or spoon the ganache onto the top sponge, and use a small offset spatula to smooth it out into an even layer and to guide it to gently drip down the sides. You can create a few swirls on top for a bit of extra decoration.

Allow the ganache to set at room temperature for about 30 minutes (or in the fridge for about 15 minutes) before slicing and serving.

Enjoy this dessert with some Tea!

For the Eclair:

Ingredients 

60 g unsalted butter

60 g Water

60 g Meadow Gold Whole milk

¼ teaspoon Salt

1 teaspoon granulated sugar

70 g bread flour

110 g Egg

Method:

Sift Bread flour in a clean bowl and set aside.

Take a saucepan. Add butter, water, milk, salt, and sugar and cook it on medium heat. 

Remove from heat once the mixture boils. Add bread flour and whisk it vigorously until a smooth batter forms.

Place the saucepan on medium heat again and cook the dough for 5 mins with constant mixing. 

Transfer the batter on a standing mixer and with a paddle attachment, whisk it slowly. Let the batter cool and then start adding eggs one by one. 

Let the standing mixer incorporate the eggs well into the batter. As the dough comes together, it will become very glossy.  

The dough should not be too runny but should slowly fall down from the paddle attachment. 

Add the dough into a pastry bag with a french star nozzle tip (0.5cm/1.3cm in diameter). 

Rest the dough in the refrigerator for at least 2 hrs. Once it's rested, pipette out 6-8 equal size eclairs on a baking sheet lined with parchment paper. 

 Dust the eclair with icing sugar and place the baking sheet in the freezer for 30 mins. 

 Preheat the oven to 392 degree F.

 Before placing the sheet in the oven, lower the temperature to 338 degree F and bake the eclairs for 40 mins. Do Not open the oven.

 Once the eclairs are golden brown and puffed up, remove from the oven and place the eclairs on the cooling rack until they are room temp. 

Mango Creme Patissiere:

Ingredients:

150ml Meadow gold whole milk

100ml mango puree

2 egg yolks

35g sugar

20g cornflour

40g unsalted butter

1 tsp cardamom powder

Method:

Take a saucepan. Add whole milk, cardamom powder and mango puree and bring it to a boil with constant stirring. 

In a medium bowl, hand whisk egg yolks, sugar and cornflour until smooth paste. 

Now pour the hot milk mixture slowly to the egg mixture with constant whisking. 

Once all the milk is mixed with the egg mixture, bring back to the pan and whisk over medium heat until smooth and thickened. 

Add butter to it and stir until melted and smooth. Spoon the custard into a bowl, cover it with cling wrap and then cool it in the refrigerator to chill for at least an hour. 

Assembly:

Make 3-4 holes with a small nozzle in the eclairs and pipette out the mango creme patisserie in them. 

Make sure the eclair is properly filled and not overly filled. 

Top it with some cardamom whipped cream and garnish with mango slices and mint leaves. 

Enjoy!!

Ingredients

For Mutton Marination

1 lb Mutton (with bones)

Salt to taste

1.5 tsp Ginger Garlic paste

1.5 tbsp ground corriander

1.5 tsp Degi red chilli powder

½ tsp Turmeric powder

2 tbsp oil

For Kheema Marination

450 gms Mutton kheema

Salt to taste

2-3 tbsp yogurt, beaten

2 Green chillies, chopped

2-4 Garlic cloves, chopped

½ inch Ginger, chopped

few Coriander stems, chopped

1 tbsp ground coriander

For Tempering

2 tbsp Ghee

3 tbsp oil

1 tsp Cumin seeds

2 Black cardamom

2-4 Cloves

2 tbsp Ginger Garlic Paste

3 medium size Onion, chopped

Marinated Mutton

Marinated Kheema

1 cup fresh tomato puree

1 cup Mutton stock or hot water

1 tsp Prepared Garam Masala

A pinch of Nutmeg, grated

For Garam Masala

½ inch Cinnamon stick

2-4 Cloves

6-7 Black peppercorns

2-4 Green cardamom

2-3 Bay leaf

Salt to taste

For Garnish

Coriander leaves

Process

For Garam Masala

In a pan, add cinnamon stick, cloves, black peppercorns, green cardamom, bay leaf.

Add salt to taste and dry roast on low flame until the spices turn aromatic.

Transfer it into a grinder jar and grind it into a fine powder. Keep it aside for further use.

For Mutton Marination

In a bowl, add mutton, salt to taste, ginger garlic paste, ground coriander.

Add degi red chili powder, turmeric powder, oil and mix everything well.

Keep aside for 5-10 minutes.

For Kheema Marination

In a bowl, add mutton kheema, salt to taste, yogurt, green chilies, garlic cloves, ginger.

Add coriander stems, coriander powder and marinate everything well.

For Tempering

In a large sauce pot or handi, add ghee,oil, once it's hot, add cumin seeds.

Add black cardamom, cloves and let them crackle for a few seconds.

Add ginger garlic paste and saute it well.

Add onion and saute until it's translucent or light pink in color.

Add marinated mutton and keep cooking on medium flame.

Cover it with the lid and let the mutton cook in its own juices for 10 minutes on medium.

Add marinated keema and keep sauteing for 10 minutes.

Add tomato puree and mix it well. Cook on medium flame till releases its oil

Add mutton stock and mix it well and then cover it with a lid and cook on low flame for 30-45 minutes.

Add prepared masala, grate nutmeg and stir well.

Transfer into a serving bowl or plate. Garnish with coriander leaves and serve hot with roti or rice.

Ingredients:

Ripe Mango - 1 sliced without skin (Don’t throw away the seed)

Curry Leaves - 2 sprigs

Green Chili - 3 split into half

Jaggery - 2 tbsp

Salt - 2 tsp or add according to taste

Red Chilli Powder - ½ tsp

Turmeric Powder - ½ tsp

Water -1 cup

1 whole Freshly Grated Coconut

Cumin Seeds - 1 tsp

Yogurt - 1 cup

For Tempering

Coconut Oil - 2 tbsp

Mustard seeds - 1 tsp

Fenugreek seeds - 1 tsp

3-4 whole Red Chillies

10 - 12 Curry leaves

Asafoetida - 1/4 tsp

Method:

Peel and cut mango into big pieces and put them in a cooking pot along with the seed.

Add curry leaves along with jaggery, red chili powder, turmeric powder, saly and a cup of water. Turn on the flame to high and cook until it is simmering.

Cover the pot with a lid and let it cook for another 8-9 mins. Mango pieces should not be mushy.

Meanwhile, grind grated coconut, cumin seeds and a little dash of water until its a fine thick paste.

Once the mangoes have cooked and are slightly soft, remove the lid, add the coconut paste, mix well and let it cook for another 2-3 mins.

Take a bowl, add yogurt and mix it well until it's smooth.

Add the yogurt to the pot and cook on low flame for an additional 2-3 mins. Turn off the flame and put the lid on.

Set a small pan for tempering over high heat. Add coconut oil and mustard seeds. Let it splutter.

Add methi seeds and whole red chilies along with curry leaves and let it splutter.

Add the hot tempering on the curry pot and close the lid for a couple of mins.

Stir and mix well and then serve with piping hot rice.

Hope you enjoy this easy breezy recipe.

Ingredients

For the chocolate cake

Dry Ingredients:

1⅓ cups All purpose flour/ Gluten free Flour of your choice

½ cups Cocoa powder Unsweetened

⅔ cups Granulated sugar

⅔ cups Brown sugar

1 teaspoon Baking soda

1 teaspoon Baking powder

½ teaspoon Salt

Wet Ingredients:

⅓ cups Avocado oil

2 Eggs Room temperature

⅔ cups Milk Room temperature

½ cups Coffee Freshly brewed strong coffee, room temperature

Chocolate ganache glaze

½ cups Dark chocolate Good quality semi sweet chocolate

½ cups Heavy cream

2 teaspoon Unsalted butter Room temperature

Filling

Apricot jam blend

Method:

Make the chocolate sponge

Heat the oven to 425°F and prepare baking tin with parchment paper.

Whip together the wet ingredients for 1-2 minutes: Room temperature egg, oil, sugar, coffee and milk.

Sift dry ingredients in a bowl : Flour, baking powder, baking soda, cocoa powder and salt.

Pour wet ingredients over dry ingredients until combined then pour cake batter into the prepared baking tin.

Reduce oven temperature to 356°F. Bake for 50 min or until a toothpick inserted comes out clean.

Cool the chocolate sponge on the cooling rack. Cut it horizontally into half and chill in the refrigerator for about 30mins.

Assembling the Sachertorte cake

Gently heat Apricot Jam so it will be super smooth. Bring it to room temperature, thenlayer the jam on the bottom layer, then place the second layer on top and apply jam layer on top and on the sides.

Heat cream in a sauce pan on medium flame until simmering, Add chocolate and butter to it and let the two sit for a minute then stir, then stir in butter until smooth. Bring it to room temperature.

Chocolate ganache should not be too runny and it should not be too thick either, but just free flowing to pour over the cake.

Pour the ganache on the cake and also on the sides. Smooth the top and let the ganache come all the way to the sides.

Refrigerate for 10 minutes for the chocolate glaze to set.

Serve the cake fresh or store for 2-3 days at room temperature or refrigerated.

Ingredients:

For the Coffee Cake

1 ½ cup Gluten Free Flour

60gms ground Walnuts

3 large room temperature eggs

½ cup whole milk

3 ½ Tbsp instant coffee

1 ¼ stick unsalted butter

½ cup coconut sugar

3 Tbsp granulated sugar

½ tsp vanilla bean paste

2 ½ tsp baking powder

¼ tsp salt

For the Vanilla Espresso Buttercream frosting

2 tsp espresso powder

½ cup unsalted butter

2 cups powdered sugar

1 tsp vanilla extract

1 tbsp whole milk (Add more if you need)

Method:

Preheat the oven to 350 Degree F. Line a 8 inch round tin cake pan with parchment paper.

In a small saucepan, Add ⅓ cup milk and instant coffee. Keep stirring until completely combined. Set aside.

In a stand mixer, attach the paddle attachment. Add butter, coconut sugar, granulated sugar and vanilla bean paste. Mix together until creamed and fluffy.

Add eggs one at a time to the above mix and whisk together until completely combined.

In another large bowl, sift together gluten free flour, baking powder, walnuts and salt.

Now add the dry mix to your butter sugar mix in three batches and mix well. In between, keep adding the coffee milk mixture to it as well.

Whisk everything together until its a smooth texture.

Add the mix to the lined cake pan and bake at 350 degrees for 38-40 minutes until golden brown and an inserted toothpick comes out clean.

Allow it to cool and then remove the cake from the pan.

For the Vanilla espresso buttercream frosting

In a large bowl fitted with paddle attachment, add softened butter and cream it on low for

two minutes.

Add powdered sugar in two batches and cream it well. Use a spatula to remove it from the sides. Cream until light and fluffy.

Add espresso powder, vanilla and whole milk to the above mix and whip it on high until its light, airy and light in color.

Transfer it in a piping bag or you can directly spread it on top of the cake.

Top the cake with some chocolate shavings and serve this delicious and moist cake with a hot cup of coffee. The more coffee the better it gets. Enjoy!

Ingredients:

For the Pancake

• GF pancake mix (simple mills)

• ½ cup coconut sugar

• Zest of 1 lemon

• 4 tbsp butter at room temperature

• 2/3 cups of almond milk

• ½ tsp kosher salt

• 2 tsp vanilla extract

• 2 cups freshly sliced strawberries

• 3 eggs room temperature

For the Berry chantily cream

• 1 cup coconut cream

• 2 tbsp coconut sugar

• ½ tsp vanilla extract

• strawberries

Method:

1) Preheat oven to 450 degrees F. In a bowl, combine sugar and lemon well. Toss 1 ½ cups of sliced strawberries with 4 tbsp lemon sugar.

2) Using a hand mixer, whisk all the eggs, milk, gf pancake mix, salt, vanilla extract and 2 tbsp melted butter. Make sure there are no lumps, and the batter is smooth. (you can use regular flour instead of a pancake mix).

3) Melt the butter in around 12-inch cast iron skillet over medium heat. Allow the butter to brown until it smells toasted and is deep brown.

4) Pour the batter on the hot skillet. Arrange the sliced strawberries over the batter and sprinkle 1-2 tbsp lemon sugar.

5) Place the skillet in the oven and let it bake for for 15 mins or until fully puffed and browned on top. Do not open the oven during the baking.

6) Meanwhile for the cream, whip the coconut cream with coconut sugar on high speed and add 2 tsp vanilla extract. Whip the cream until soft peaks. Cream can be kept in the fridge for upto three days.

7) Serve the pancakes with additional lemon sugar, strawberries and cream. Enjoy!

Ingredients:

For the Samosa filling

• 4 boiled potatoes (pressure cooked – 2 whistles)

• ½ cup green peas

• 2 tbsp avocado oil

• 1 ½ tsp cumin seeds

• ½ tsp asafetida

• 1 tsp coriander seeds coarsely crushed

• 2-3 bird green chilies

• ½ tbsp chopped ginger

• 1 tsp hot red chili powder

• 1 tsp chaat masala

• ½ tsp anardana crushed (dried pomegranate seeds)

• ½ tsp amchoor powder (dried mango powder)

• ½ roasted cumin powder

• 1 ½ tsp salt or to taste

• 3 tbsp chopped cilantro

For Samosa tart

• 2 puff pastry sheets (thawed o/n in refrigerator)

• 1-2 tbsp cold water

• Melted butter

Directions:

1) Peel the boiled potatoes and mash it with a masher.

2) In a medium pan, add avocado oil and heat it up on medium flame. Temper with cumin, asafetida and coriander seeds. Let it splutter and then add chopped ginger and green chillies and saute for few seconds.

3) Add peas and half a tsp salt. Cook for a few minutes until the peas are soft and mixed well with the spices.

4) Add red chili powder and saute for a few minutes. Add potatoes to the pan and mix everything well. Now use a masher and mash the potatoes until combined well.

5) Add the remaining spices (chaat masala, anardana crushed, amchoor, roasted cumin powder). Mix well and taste to adjust the salt. Sprinkle thinly chopped fresh cilantro.

Assembly of the tart and the samosa filling

1) Line a large cookie sheet with a parchment paper. Roll out the first pastry sheet and remove all the folds. Make sure the pastry is chilled. Place it on the parchment paper.

2) Add the potato samosa filling on top of it and then roll out the second sheet removing all the folds and place it on top of the samosa filling.

3) Choose a 12-inch dinner plate and cut along using a sharp knife. Using a small bowl (about 2inch) press gently to form a 2-inch impression. Now starting from outwards from the edge, cut 4 quarters of equal size. Next half each quarter and proceed to half those halves. You should have 16 rays.

4) Once the rays have been sliced, carefully lift each ray twist it twice inwards and flatten the end part. Once all the rays have been twisted, use a fork and crimp the end portion.

5) Generously brush with melted butter and chill for 20 mins in the fridge.

6) Preheat oven to 400 degree F. Bake the tart for 23-26 mins until golden brown. Remove from the oven and let it cool and serve with mint chutney.

Gluten Free Tiramisu Tart

Ingredients:

For the Crust

• 9-inch tart pan

• 2 ¼ cups of crushed Gluten Free Lady Fingers (from wholefoods)

• 6 tbsp melted pasture raised butter

• 2 tbsp coconut sugar

• ½ tsp espresso powder

For the ganache filling

• 400 gms of dark chocolate (for ganache)

• 1 cup heavy cream

• ½ cup Kahlua

• 1 tsp vanilla extract

For the Coffee Mascarpone topping

• 1 cup Mascarpone

• 1 cup heavy whipping cream

• ¼ cup granulated sugar

• 1 tsp espresso powder

• ¼ - 1/3 cup cocoa powder, for dusting

Directions:

For the crust

1) Preheat oven to 350-degree F. Grease a 9 inch tart pan well with melted butter.

2) Place the lady fingers in a food processor and pulse it until you have coarse crumbs. Add in the espresso powder, coconut sugar and then melted butter. Pulse again.

3) Transfer the mix to the tart pan and firmly press the crumbs into the base and up the sides of the pan.

4) Bake it for 10mins and then remove the tart pan and let it cool for at least half hour.

For the Ganache filling

1) Add shaved dark chocolate, cream, vanilla and Kahlua into a large bowl. Make a double boiler over the stove and stir it until all the ingredients are combined well and forma a smooth filling.

2) Pour the filling in the tart and chill 1-2 hours (for best results chill in the fridge overnight).

For the mascarpone topping

1) Add the mascarpone in a large bowl and beat at high with a hand mixer. Then add coconut sugar, espresso powder and drizzle cream slowly and vanilla extract while mixing.

2) Continue mixing on medium speed until firm peaks form. Add the mixture in a piping bag with your favorite nozzle and pipe out on the chilled ganache. Enjoy the slice with your loved ones 😊

Ingredients:

- 4 tbsp avocado oil

- 1.5 lbs. chicken thighs cut and cubed

- Kosher salt

- ¼ cup arrowroot starch

- ½ medium yellow onion – diced

- ½ medium red bell pepper – diced

- ½ medium green bell pepper – diced

- 2 cloves garlic finely chopped

- 1 thumbnail sized fresh piece of ginger finely chopped

- 1/3 cup coconut aminos

- 1 tbsp rice wine vinegar

- 1 tbsp honey

- 3 tbsp sesame oil

- ¼ tsp freshly cracked pepper

- 1 tsp sesame seeds – for garnish

Method:

- Preheat a wok for few mins. Add avocado oil to it. Let it heat for few minutes.

- Lightly season chicken pieces with salt and arrowroot starch. Toss until completely coated.

- Fry chicken pieces in hot oil in batches. Cook it until golden brown on both sides. Transfer the chicken to a plate.

- Now to the same wok, add onion, red pepper and green pepper with garlic and ginger. Cook until the onions are slightly translucent.

- Add coconut aminos, rice wine vinegar and honey. Stir fry until combined well. Add fried chicken pieces to it with some sesame oil, black pepper, sesame seeds and salt to taste if you need.

- Transfer the chicken to a serving platter, season it with sesame needs and its ready to serve. Enjoy!!

Gluten Free, Dairy Free and Refined Sugar Free

Ingredients:

- ¼ cup Tahini paste

- ¼ cup maple syrup

- 2 tbsp almond milk

- ¼ cup cocoa powder

- ½ cup roasted hazelnuts

- 2 cups gluten free rolled oats

- 1 tbsp coconut oil

- 1 tbsp almond butter

- 1/3 cup maple syrup

- 1 tsp vanilla

- ¼ tsp salt

- 1 ½ tsp baking powder

Method:

- Preheat oven to 350-degree F.

- Take a large bowl. Mix Tahini paste, maple syrup, almond milk, cocoa powder until thick paste.

- Take a mixer grinder and grind roasted hazelnuts and rolled oats together.

- Take another large bowl and transfer the ground mixture to it. Add coconut oil, almond butter, maple syrup, vanilla extract, pinch of salt and baking powder. Mix well.

- Now mix the tahini mixture with the almond flour mixture. Mix it until completely combined.

- Grease your palms with coconut oil and roll out small dough balls and place it over a lined baking sheet.

- Bake for about 15-18 minutes until completely baked.

- Serve hot with a cup of tea. Enjoy!!

These crispy air fried buffalo cauliflower is super healthy and lip smacking. Since we are staying home, I must come up with some amazing snacks all the time. I have been making use of my air fryer to the fullest. This recipe is simple, easy to make and if you do not have an air fryer, you can bake it in your oven. Also, I have used all gluten free ingredients, but you can make it as the way you want to.

For the recipe, I have used following ingredients:

- 16 oz Precut cauliflower florets

- 2 eggs

- ½ cup buffalo sauce

- 2 tbsp almond milk

- 1 cup almond flour

- 1/3 cup tapioca starch

- 1 tsp onion powder

- 1 tsp garlic powder

- 1 tsp dried dill

- 1 tsp cayenne pepper

- 1 tsp salt

- ½ tsp black pepper

- 1 can avocado oil spray

- Sliced green onions

Method:

1. Take a large bowl. Add eggs, almond milk and ¼ cup buffalo sauce. Whisk it well until all combined.

2. Take another bowl, add almond flour, tapioca starch, spices, dried herbs, salt, cayenne pepper and black pepper. Use a fork and mix well.

3. Now dip each floret into the egg mixture. Make sure it is dipped well and the egg mixture gets into all cauliflower nooks.

4. Now, dip the florets in the almond flour mixture. Coat well.

5. Place the florets in the air fryer. Do not over crowd it. You can make it in batches.

6. Spray oil over the florets well and air fry it at 400 degree F for about 12 minutes or until golden brown and crispy.

7. Once the cauliflower is browned and crispy, transfer it on a place or a cooling rack. Let it cool and then add some warm ¼ cup of buffalo sauce. Gently toss it until all the florets are well coated.

8. Serve the cauliflower with carrots and celery and your favorite dipping sauce. I have used dill ranch on the side. Enjoy!

Ingredients:

- 1 box gluten free graham crackers

- ¼ cup coconut sugar

- ½ cup slivered almonds

- ¼ tsp ground cardamom

- ¼ tsp ground cinnamon

- 1/3 cup melted coconut oil

- 2 cups overnight soaked cashews

- 3 scoops Vital protein Collagen peptides

- 1 ½ cups unsweetened almond milk

- ½ cup melted coconut butter

- ¼ cup plus 2 tbsp date syrup

- 1 tsp sea salt

- 1 ½ tbsp vanilla extract

- 2 tbsp instant coffee

- Cocoa powder for dusting

Method:

- Take a 9 inch round springform pan and lightly spray it with avocado oil. Preheat oven to 350 degree F.

- Take a food processor and add graham crackers, almonds, coconut sugar, salt, cinnamon and cardamom to it. Blend it all well until sand like consistency.

- Transfer it into a bowl and add melted coconut oil to it. Mix everything until well combined. Pour it on the 9 inch pan and bake it for atleast 14-15 minutes or until golden brown. After baking, let it cool.

- Meanwhile, for the filling, drain the cashews, add it in the blender along with collagen peptides, almond milk, coconut butter, 1/4 cup date syrup, vanilla extract and salt. Blend it well.

- Pour half of this mix over the cooled crust, smooth it with a spatula and freeze it for atleast 30 mins. Meanwhile, add coffee, date syrup to the remaining filling, blend it well.

- Remove the half cake from the freezer, add the remaining coffee mix to it, smooth it well and freeze it for atleast 1-2 hrs.

- Remove it from the freezer. Dust it with cocoa powder. Its ready to serve now. Cut it into triangular slices and enjoy!!

Ingredients:

Dry ingredients -

- ¾ cup arrowroot starch

- 1 ½ tbsp psyllium husk powder

- 1 tsp baking soda

- 1 tsp salt

- ¼ cup of ground flax seed meal

- ¼ cup water

Wet ingredients –

- 1 tsp honey

- 1 tbsp apple cider vinegar

- 1 cup almond butter

- 4 eggs

Method: Preheat oven to 425 degree F. In a small bowl, add ground flax seeds with water and let it sit for 10-15 mins.

- Take a large bowl, add all the dry ingredients and mix well. In another bowl, crack all the eggs and with a hand mixer beat it for at least 3 mins.

- Add ground flax seed mix with honey to the beaten eggs and beat again. Add almond butter and vinegar and beat for another couple of mins.

- Now pour the wet mix over dry mix and beat again. Take a loaf tin lined with parchment paper. Pour the mix in the tin and bake for 30 mins or until golden brown.

- Remove from the oven and let the bread cool. Remove the bread from the tin and cut it into slices. Your bread is ready to serve with butter!!

Ingredients:

For the cake:

- 2 cups almond flour

- ¾ cup coconut sugar

- ½ cup coconut oil

- ½ cup arrowroot starch

- 1 tsp all spice powder (whole foods)

- ½ tsp cinnamon powder

- ½ tsp nutmeg powder

- 2 tsp cocao powder

- 1 tsp vanilla extract

- 3 eggs

- 2 egg whites

- 1 tsp baking soda (gluten free)

- 1 cup peeled and grated apple

- ¾ cup roasted walnuts

- Pinch of salt

For the sauce:

- 1 can coconut milk

- ½ cup coconut sugar

- 2 pinches of salt

- 1 tsp vanilla extract

Method:

- Preheat oven to 375 degree F. Take a large bowl, add 3 eggs and 2 egg whites to it. Beat it well with a hand mixer. Add coconut sugar slowly and beat again. Beat it until sugar dissolves. Add coconut oil and vanilla extract and beat well until everything is mixed well.

- Take another bowl, add almond flour, arrowroot starch, all spice powder, cinnamon powder, nutmeg powder, cocao powder and baking soda. Mix well.

- Now add wet ingredients over dry ingredients and mix well until all the ingredients are completely integrated. You can use the hand mixer to mix these ingredients since it is gluten free there is no risk of overbeating the mixture.

- Squeeze all the excess juice from the apples and mix it with the above mixture. Now take a 9 inch round cake pan. Line it with parchment paper. Pour the above mix on it. Top it off with roasted walnuts.

- Bake it in the oven for about 45 minutes until the edges of the cake are brown. Remove it from the oven and let it cool for atleast an hour.

- For the sauce, take a sauce pan. Add coconut milk and sugar to it. Add a pinch of salt and vanilla extract and let it come to a boil.

- Now turn down the heat and let it cook for atleast 40-45 minutes until its thick and creamy.

- Let this mix cool. Pour it on top of the cake when it is ready to serve. Your delicious healthy dessert is ready to enjoy!!

Ingredients:

- 2 cups almond flour

- ¾ cup coconut flour

- ½ cup coconut sugar

- ½ cup melted butter

- 2 eggs (room temp.)

- 1 tsp vanilla extract

- ½ tsp baking soda

- 2 tsp ground ginger

- 1 tsp cinnamon

- 1 tsp all spice

- ½ tsp salt

Method:

- Preheat oven to 350 degree F. Line a large baking sheet with parchment paper.

- In a large bowl, whisk together melted and cooled butter, coconut sugar, eggs and vanilla extract. Whisk everything well.

- Take another bowl. Add almond flour, coconut flour, baking soda, spice and salt. Mix all the ingredients well.

- Add the dry ingredients over wet ingredients. Mix with a spatula until a dough is formed. Let the dough rest for few minutes.

- Place dough on a parchment paper and roll it out on a flat surface till its approximately ¼ inch thick.

- Use cookie cutters to cut the dough into desired shapes and then place on your prepared baking sheet about an inch apart.

- Bake for 8-10 minutes until golden brown. Allow the cookies to cool for 5 minutes and transfer them to a wire rack. Cool it for alteast half an hour.

- Frost it or decorate them with some icing and enjoy!!

- Happy Holidays everyone !!

Ingredients: ½ cup hot espresso with 2 tbsp rum

- 12-15 lady finger cookies broken in half

- 2 large egg yolks

- 2 tbsp monk fruit sweetener ( you can use refined sugar as well)

- ½ tsp vanilla extract

- Pinch of salt

- ¾ cup or 6 oz mascarpone cheese

- 2 large egg whites

- Cocoa powder for dusting

- Dark chocolate for shaving

Method:

- Make a fresh cup of espresso and add rum to it. Mix it well. Pour it in a shallow bowl.

- Separate two large eggs in two large bowls. Whites in one bowl and yolks in the other.

- Add sugar or sweetener to the bowl with the yolks and pour 2 tbsp rum to this. Whisk this mix.

- Now make a double boiler and whisk the yolks well until pale yellow and thick. Whisk it continuously otherwise the eggs will cook. This step takes about 6-7 minutes.

- Take it off the boiler. Add mascarpone cheese, pinch of salt and vanilla extract. Mix well until all the clumps are smooth.

- Whip the egg whites in the other bowl until soft peaks form. Mix the yolk mixture with the egg whites and set aside.

- Now dip the lady fingers in the coffee mix. Don’t over do it. Place it in the side of the glass or the dessert bowl you are using.

- Add the mascarpone mix to the complete glass and dust some cocoa powder at the top.

- Shave some dark chocolate at the top and refrigerate for atleast six hours, so that it sets well.

- You can also layer the lady fingers and mascarpone mix alternately.

- Enjoy this easy dessert this holiday season!!

Ingredients:

-         ½ cup cheddar cheese shredded

-         2 cups almond flour

-         2 tsp baking powder

-         ½ tsp garlic powder

-         ½ tsp onion powder

-         ½ tsp kosher salt

-         Fresh cracked pepper

-         2 eggs beaten

-         ½ cup melted butter

-         ¼ cup finely chopped green onions

Method: Preheat oven to 350 degree F. In a large bowl, sift almond flour. Add baking powder, salt, garlic and onion powder, black pepper and green onions. Mix well.

-         Take a small bowl. Whisk eggs and melted butter really well. Pour wet ingredients over dry ingredients. Add shredded cheese and mix the ingredients really well.

-         Take a baking sheet. Line it with parchment paper. Scoop ¼ cup of the mix and place it over the parchment paper.

-         Bake it for 20-25 minutes until golden brown. Allow it to cool for about 30 minutes. Serve it with hot soup and enjoy!!

Ingredients :

-         2 inch Ginger piece cut into thin round slices

-         1 Turmeric root cut into thin round slices

-         5 cups water

-         ½ tsp Cayenne pepper

-         ½ tsp black pepper

-         1 lemon peel

-         Juice of 1 lemon

-         1 tsp coconut oil

-         1 tsp honey

Method:

-         Take water in a saucepan. Add ginger, turmeric, lemon peel, cayenne pepper and black pepper to it.

-         Cook on medium flame for about 5-7 mins and don’t let it boil.

-         Let it simmer for few minutes and add coconut oil and lemon juice.

-         Stir well. Strain it through a strainer and serve hot. Add honey according to your taste.

-         Enjoy and stay well!!

Ingredients:

For the cake -

-       2 ¼ cups of Almond Flour

-       ½ tsp Baking Soda

-       ½ tsp Salt

-       2 eggs

-       3 tbsp Avocado oil

-       1 tbsp Maple Syrup

-       1 tsp gluten-free Vanilla Extract

-       Fresh cut strawberries

For the Whipped Cream –

-       1 can Coconut Cream/ Milk

-       ¼ cup Monk Fruit Sweetner

Method:

-       Pre-heat oven to 350 degree F. Take a baking sheet and line it with parchment paper.

-       In a medium bowl, combine almond flour, salt and baking soda.

-       Add eggs in a large bowl. Whisk it well until its fluffy. Add oil, maple syrup and vanilla extract. Whisk well.

-       Add dry ingredients to the wet ingredients and mix well.

-       Make a dough like texture and scoop ¼ cup over the baking sheet. Repeat until all the dough is used.

-       You can also use a cupcake tin and cut it into half after baking.

-       Bake for at least 15 – 17 minutes or until the centers are completely cooked.

-       Remove from the oven and let it cool completely.

-       For the whipped cream, keep the can refrigerated for atleast 8 – 10 hrs or overnight.

-       Open the can and discard the liquid. After the liquid is drained, scoop out the coconut fat into a large bowl.

-       Whip coconut fat on high speed for about 30 seconds. Now add monk fruit sweetener and whip for 30 seconds.

-       Use the cream immediately or store it in the refrigerator for at least 3-4 hrs before use.

-       Sandwich cake with whipped cream strawberries and then top it with some more cream and strawberries.

-       Enjoy!!

Ingredients:

For the Syrup - 2 cups coconut sugar

-       1 ½ cups water

-       Few drops of lemon juice

For the base – 1 phyllo dough ( the fill factory – whole foods)

-       2 sticks unsalted butter

-       3 cups pistachios, almonds, walnuts and cashews

Method:

-       Put the phyllo dough overnight in the refrigerator from the Freezer, so that it thaws well completely.

-       Before using the dough remove it from the refrigerator and put it outside to bring it at room temperature. Keep it out for atleast an hour.

-       Take a baking pan ( I took a 13 inch x 9 inch), grease it well with butter.

-       In a medium saucepan, add sugar and water and bring it to a boil. Boil for few minutes and then add few drops of lemon juice. Let the syrup cool.

-       Heat the oven to 375 degrees.

-       Pulse all the nuts in a food processor until finely chopped.

-       Melt butter sticks in the microwave and keep it aside.

-       Now in the baking pan, add about 4 sheets. Fold it into half and place it at the bottom. Add nuts after this layer.

-       Layer it in the same fashion till all the sheets are used.

-       Cut the sheets into squares or diamond shapes.

-       Pour butter evenly over the phyllo sheets and even at the crevices.

-       Bake it for atleast 40 mins or until its completely brown from the top.

-       Remove it from the oven and immediately pour the syrup on top. You will hear a sizzling noise. Let it cool at room temperature.

-       Enjoy this beautiful Turkish dessert with your loved ones.

Ingredients:

-       1 lb. goat meat on bone

-       4 tbsp desi ghee

-       2 tbsp ginger garlic paste

-       2 chopped green chilies

-       1/2 cup fried onions

-       10-12 whole cashew fried

-       1/2 tsp turmeric

-       Salt as required

-       12 cups water

Spices:

-       2-inch Cinnamon

-       8 Green cardamom

-       1 tsp Cloves

-       1 tsp all spice

-       1 tsp cumin

Rice, Lentils:

-       2 tbsp Channa dal

-       2 tbsp Urad dal

-       2 tbsp Barley

-       2 tbsp Basmati rice

-       2 tbsp split green gram 

-       2 tbsp split red lentils

-       100 grams broken wheat


Garnish:

-       Mint leaves

-       Lemon wedges

-       Fried onions

-       1 tbsp chopped cilantro

-       2-inch julienne ginger

Method of preparation:
Take a pressure cooker. Add ghee in it and let it heat for few minutes. Now add in goat meat, ginger- garlic paste, fried onions, green chilies, turmeric powder, cumin, cinnamon, 
green cardamom, cloves, all spice, water and salt.
Stir the ingredients, bring it to a boil, close the lid and let it cook till the meat is nice and tender (atleast 10-12 whistles or may be more).
In a bowl, add broken wheat, barley, channa dal, split green gram, basmati rice, split red lentils, urad dal and wash them thoroughly.
Transfer it to wok and turn the heat on. Add water double the amount of the lentil mix and cook it until its nice, soft and tender.
Our mixture of lentils is ready.
Transfer the mutton to a strainer and separate the water, spices and bones. Transfer the boneless meat and bone marrow into the lentil mixture and mix them. Cook it for atleast 15-20 minutes. Also keep the mutton stock for further use.
Mash the mixture with a help of a masher and add ghee to it.
Add the fried onions and continue mashing.
Add the mutton stock and keep mixing. Cook it for few moew minutes until everything is completely mixed.

Your Haleem is ready to be served. Enjoy!!

Ingredients:

-       1 diced white onion

-       2 chopped garlic cloves

-       1-inch chopped ginger

-       1 tbsp oil

-       1 lb. boneless chicken

-       4 cups chicken broth

-       2 tbsp soy sauce

-       1 tbsp kimchi juice

-       1 cup kimchi squeezed and drained

-       2 tbsp Gochujang

-       Ramen noodles boiled for two (Millet and brown rice ramen – Costco)

-       2 hardboiled eggs cut in half

-       Thinly sliced scallions to garnish

Method: Take a heavy bottom pan and add oil. Let it heat and then add onions to it. Cook onions until translucent and then add ginger and garlic. Let it cook for a minute.

Add kimchi and mix it well with the onions. Add chicken pieces and mix again. Now add soy sauce, kimchi juice and chicken broth mix again. Add gochujang and mix well.

Bring it to a boil and cover it with a lid. Reduce the heat and let it cook for at least an hour. Now Preheat oven at 350 degree F. Take a baking sheet, remove the chicken from the soup and place it on the sheet. Brush it with some oil and bake it for about 10 minutes until golden brown.

Take a big ramen bowl. Place the noodles and kimchi pieces. Add chicken and then the soup. Top it with hardboiled eggs and garnish with scallions. Serve hot and enjoy!!

Ingredients:

For the shrimp:

-       7 shrimps (deveined and cleaned - whole foods)

-       1 tbsp olive oil

-       Salt pepper to taste

-       Chili flakes

-       1 tbsp chopped cilantro

-       1 minced garlic clove

For the Gazpacho:

-       2-3 chopped tomatoes

-       1 chopped yellow bell pepper

-       1 chopped English cucumber

-       ½ chopped yellow onion

-       2 garlic cloves

-       3 tbsp red wine vinegar

-       3 tbsp olive oil

-       1-4 tbsp chicken broth/ vegetable broth

-       Salt and pepper to taste

-       1 tsp sriracha

Method: Preheat oven to 400-degree F. In a bowl, add shrimps. Drizzle some olive oil, garlic, salt and pepper to taste and chili flakes. Mix well. Cover it and keep it aside for about half an hour.

In a blender, add chopped bell peppers, tomatoes, onion, cucumber and garlic. Blend it until fine paste. Add olive oil little by little with some salt and pepper. Blend again. Add vinegar and sriracha and blend again. If its too thick, add some broth and blend again.

Now, take a baking sheet. Put the shrimp. Spray some oil and bake it for about 5-6 minutes till the shrimp turn pink and are completely cooked.

Take a glass. Pour the soup and garnish with some cilantro. Toss the shrimp with some cilantro. Put the shrimp tail with the top resting on the rim of the glass. Enjoy your yummy Gazpacho with the shrimps!

Ingredients:

-       1 pineapple

-       1 diced onion

-       2 chopped garlic cloves

-       ½ diced red bell pepper

-       1-inch chopped ginger

-       2 green chilies diced

-       1 egg

-       1 ½ cup brown rice

-       1 tbsp oil

-       ¼ cup cashews

-       1 tbsp worcestershire sauce

-       1 tbsp soy sauce

-       1 tbsp hoisin sauce

-       Pinch of salt

-       Pepper to taste

-       Roughly chopped cilantro

-       3 scallions chopped

-       3 chicken thighs cut into pieces

Method: Take a bowl add chicken pieces in it. Add salt and pepper and keep aside.

Wash rice and put it in a pressure cooker. Add 2 cups water and give it atleast 5 whistles.

To prepare the pineapple, slice from the center lengthwise. Keep the smaller piece aside. Slice around the perimeter of the pineapple with a sharp knife. Now cut the pineapple into small pieces. Use a scoop and cut out the pineapple pieces.

In a wok, heat oil. Add ginger, garlic, onions, green chilis and bell peppers. Stir-fry it until onions are translucent. Add cashews let it cook for few more minutes.

 Meanwhile in another skillet, heat oil and cook chicken until completely done. Turning the pieces in between.

 Add egg to the wok and stir-fry it and combine it well with other ingredients. Add rice, pineapple pieces, all the sauces and chicken to the wok. Mix well until everything is combined well. Top it with scallions and cilantro. Stir well again.

Serve hot in a pineapple bowl. Enjoy!!

Ingredients:

-       ½ cup unsalted Butter

-       1 cup coconut sugar

-       1 tsp vanilla extract

-       1 egg and 1 egg yolk

-       2 cup almond flour

-       1 tsp baking soda

-       Pinch of salt

-       Dark Chocolate morsels

Method: Take a heavy bottom pan and add butter to it. Let it melt and as it is heated it will turn frothy. Let it be frothy and keep stirring. After few minutes, the yellow butter will start turning brown, keep stirring and when it is completely brown, remove from the flame and let it cool. Preheat oven to 350 degree F. Take a large bowl, add almond flour, salt and baking soda and mix well. Now in another large bowl. Add coconut sugar and cooled butter to it. Beat it for about 5-6 minutes and then add vanilla extract. Beat again. Add egg and yolk and beat for at least 6-8 minutes. Now add dry ingredients slowly and keep beating the mix. After all the dry and wet ingredients are mixed well, add the dark chocolate morsels and fold in well with the dough. Scoop with an ice-cream scooper and put it on a baking sheet lined with parchment paper. Bake the cookies for about 15 mins until golden brown. Let it cool and top it with freshly crushed sea salt. Enjoy these crispy cookies with a cup of coffee!

Ingredients:

-       1 banana

-       1 ¼ cup powdered gluten free oats

-       ½ cup almond flour

-       ¼ cup cacao powder

-       ½ tsp baking soda

-       2-3 dates

-       ½ cup almond milk

-       2 tbsp coconut oil

-       1 tsp apple cider vinegar

-       1 tsp vanilla extract

-       ½ cup monk fruit sweetener

-       2 tbsp peanut butter

-       1/3 cup sugar free dark chocolate chips

Method:

-       Preheat oven to 375-degree F. I have used a silicon donut molds so no need to grease them.

-       Add all the ingredients in a blender except for dark Choco chips. Blend it until smooth. Also, the mixture is a little thick not too runny.

-       Put the batter in a piping bag and pipette out in the donut molds. Bake for 15 – 20 mins until the donuts are fluffy and a clean toothpick comes out from it.

-       Remove from the oven and let it cool for few minutes.

-       For the glaze, take dark Choco chips in a bowl. Microwave it for 30 seconds until it melts. Add a little almond milk if needed. Microwave for 10-15 seconds more and mix it well until all the chunks are melted.

-       Drizzle over the donuts or place a spoonful and spread it well. Enjoy! You can store these for at least two days.

Ingredients:

- 6-8 large brown eggs

- 1/2 cup soy sauce

- ½ cup water

- 1 tbsp Monk fruit sweetener

- 2-inch piece of ginger grated

- 2 star anise

- 4-5 tbsp mayonnaise

- 2-3 tsp sriracha

- ¼ cup fried shallots/onions

- Chili flakes

- 3 tbsp chopped chives or spring onions

Method:

- Take a large vessel. Add water. Let it heat up a little and then add eggs to it. Let it boil for about 15 mins. Turn the heat off and cover it with a lid for about 10 mins.

- Meanwhile, in a saucepan, add soy sauce, sweetener, grated ginger and star anise. Add water to this mix and let it come to a boil. Turn of the heat and let it simmer for about 5 mins.

- Now keep the soy sauce mix in the refrigerator so that it completely cools down.

- Meanwhile, remove the eggs from the hot water and put it in ice water. Now separate the shell from the eggs. This way the eggs are deshelled very smoothly.

- Put the eggs in a zip lock bag and add soy sauce mix to it. Refrigerate for at least 3-4 hours.

- Remove the egg mix from the refrigerator.

- Now take a sharp knife, wet it a little bit and then cut the eggs into half.

- Remove the yolk in a separate bowl and add mayonnaise and sriracha to it. Mix it till it’s a smooth mixture. You can use a hand mixer to do that.

- Now put this mix in a piping bag and pipe out on the egg whites.

- Top it with fried onions or shallots, some chili flakes and chives or spring onions. Enjoy this amazing appetizers with your friends and family.

Ingredients:

-       1 cup water

-       2 tbsp monk fruit sweetener

-       ½ tsp salt

-       1/3 cup vegan butter/ dairy-free

-       1 cup gluten-free flour

-       1 tsp vanilla extract

-       2 large eggs

-       1 tsp ground cinnamon

-       ¼ cup monk fruit sweetener

Method:

-       Preheat oven to 425 degree F. Line a baking sheet with parchment paper.

-       In a saucepan, add water with sweetener and salt. Also add butter to it and let it boil for a minute. Remove from the flame as it starts to boil. Add gluten-free flour and stir it till its clump free and the mixture pulls away from the saucepan.

-       In a bowl, whisk together eggs and vanilla extract. Add this to the gluten free flour mix and mash it till it forms a mashed potato like texture. Mix this really well.

-       Take a piping bag with a M1 wilton nozzle and transfer the batter to this bag. Pipe out the batter in long thin lengths keeping a distance of 2 inches between the two.

-       Bake it for 10-12 minutes and then broil it for atleast 6-7 minutes until golden brown. Remove from the oven and let it cool.

-       Combine sweetener and cinnamon on a parchment sheet and roll the churros over it. Serve with melted chocolate! Enjoy!!

Ingredients:

For boiling keema -

-       1 lb Mutton Keems

-       Salt to taste

-       ½ tsp Turmeric powder

-       ½ tbsp minced ginger

-       1 tbsp chopped garlic

For the Ghotala -

-       3 tbsp oil (any)

-       1 tbsp whole garam masala

-       1 bay leaf

-       1 chopped red onion

-       1 tbsp ginger garlic paste

-       1-2 chopped green chilies

-       ½ tbsp Turmeric powder

-       1 tbsp red chili powder

-       1 tsp cumin powder

-       1 tsp coriander powder

-       3 chopped roma tomatoes

-       Salt to taste

-       ½ cup green peas boiled

-       4 eggs

-       1 tbsp lemon juice

-       1 tbsp chopped cilantro

Method:

-       Take saucepan. Add water to it and let it boil. Add salt, turmeric, ginger and garlic to it. Let it boil for another minute and add keema to it. Boil keema for about 15 minutes. Strain Keema and reserve the stock for later use.

-       Take a heavy bottom pan. Add oil to it. Add whole garam masala and bay leaf. Let it splutter.

-       Add chopped red onions to it. Cook it until golden brown. Add ginger garlic paste and chopped green chilis. Cook it for another 2-3 mins.

-       Add turmeric, red chili powder, coriander and cumin powder to this and let it cook for about a minute.

-       Then add tomatoes and salt to taste and cook it until they are mushy.

-       Add boiled peas to this mix and cook it for another 4-5 minutes. Add ½ cup keema stock and cook it for 3 minutes. Add keema to this mix with more ½ cup keema stock and cook it for at least 10 minutes and later cover it with a lid and cook it for 5-7 mins.

-       Add 3 eggs and mix it well with the keema mix and this is called as “ Ghotala “. Cover it and cook it for another 2 minutes.

-       Add lemon juice and garnish it with chopped cilantro.

-       Plate it and place a spicy sunny side up egg on it. Enjoy it with some pavs (dinner rolls).

Ingredients :

-       1 ½ lbs tomatillos

-       2 poblano pepper

-       2 serrano pepper

-       2 minced garlic cloves

-       ½ tsp cumin powder

-       ½ tsp salt

-       ½ cup chicken or vegetable broth

-       ½ cup diced white onion

Method:

-       For the salsa, remove the husk from the tomatillos, wah them and cut into half.

-       Take a baking tray and place tomatillos on it. Remove seeds from poblano and serrano peppers. Slice them and place them on the baking tray.

-       Place the tray in the oven and broil it for 3 mins or until the skin is charred. After broiling, turm on the oven to 450 degree F and place the tray in the mid rack and bake it for 10 mins.

-       Remove it from the oven and allow to cool. In a blender, add roasted peppers and tomatillos with garlic, cumin, salt, vegetable broth and onion.

-       Blend it on high until a smooth green sauce.

-       Enjoy it as a dipping sauce or have it on enchiladas. This is my favorite recipe.

Ingredients:

- 4 eggs

- 1 1/4 cup almond flour

- 16 oz riced cauliflower

- 5 cloves minced garlic

- 1 tbsp chopped parsley

- 1 tbsp chopped thyme

- 1 tsp oregano dried

- 1 tbsp baking powder

- 1 tsp salt

- 6 tbsp melted butter

- Some Parmesan to garnish

Method:

Preheat oven to 350 degree F. Take a loaf pan and line it with a parchment paper. Now in a bowl microwave riced cauliflower for about 3-4 mins. Take another large bowl and add egg whites to it. Whisk it until soft peaks. Keep it aside. In another large bowl, add almond flour, egg yolks, salt, baking powder, melted butter, parsley, thyme and oregano. Mix well. Now add cauliflower to it with a quarter cup of egg whites. Mix well. Add the remaining egg whites and fold it well with all the ingredients. Transfer the batter to the loaf pan and bake it for 45-50 mins. Remove it once done and let it cool before slicing. Garnish it with parsley and parmesan.

Ingredients:

- 2 medium zuccini spiralized into noodles

- 1 1/2 tbsp soy sauce

- 1 tsp hoisin sauce

- 1 tbsp balsamic vinegar

- 2 1/2 tbsp water

- 1/2 tbsp red chilli paste

- 2 tsp jaggery powder

- 2 tsp cornstarch

- 1 tsp grapeseed oil

- 6 oz skinless chicken breasts cut into small pieces

- Salt and pepper to taste

- 1/2 red bell pepper cut into small pieces

- 1 tsp seasame oil

- 2 garlic cloves minced

- 1 tsp fresh ground ginger

- 2 tbsp crushed peanuts

- 2 stems thinly sliced scallions

Method:

1) For the sauce, take a bowl. Add soy sauce, hoisin sauce, balsamic vinegar, water, red chilli paste, jaggerey powder and corn starch. Mix all the ingredients really well.

2) In a heavy bottom pan, add grapeseed oil. Saute chicken pieces with salt and pepper until completely cooked. Put them aside in a plate.

3) In the same pan, add seasame oil. Put ginger garlic and saute it well. Add red bell peppers and saute it until soft.

4) Pour the sauce to this mix and cook for 2-3 mins. Add zoodles and cook for another 3-4 mins.

5) Add chicken to zoodles and mix well. Garnish it with some crushed peanuts and chopped scallions. Serve Hot!

Ingredients:

- 1 1/2 cups of boiled Green Chana (dried green chickpeas)

- 1 tomato chopped

- 1 medium onion chopped

- 1 chopped green chili

- 1/2 tsp red chilli powder

- Salt and Black Pepper to taste

- 1/2 tsp chaat masala

- 2 Tbsp spicy chana daal

- 1 cup Puffed rice

- 1/2 lemon juice

- 1 tbsp Tamarind chutney

- 2-3 tbsp Sev

- 5-6 sprigs of cilantro chopped

- I cup pomegranate

Method: Soak Green Chana (dried green chickpeas) overnight. For boiling green chana, I have used a pressure cooker. Cook it with salt for upto 3-4 whistles. Take a large bowl, Add green chana in it. Now Add tomatoes, onion and green chili on it. Mix red chili powder, chaat masala, salt, pepper, lemon juice, tamarinch chutney in the same bowl. Mix it well. Add puffed rice, spicy chana daal and pomegranate. Mix all the ingredients well. Top it with some sev and serve!

Oatmeal CarrotCake Breakfast Bars

Dry Ingredients:

- 2 1/2 cups Rolled Oats

- 2 tsp Cinnamon

- 1/4 tsp nutmeg powder

- 1/4 tsp sea salt

- 1 tsp baking powder

Wet Ingredients:

- 1 egg

- 1 cup Amond milk

- 1 tsp vanilla

- 1/4 cup coconut oil

- 1/3 cup maple syrup

- 1/2 cup grated carrots

Frosting:

- 1/2 cup Low Fat cream cheese

- 1/2 tsp vanilla

- 1 Tbsp maple syrup

Method: Preheat oven to 350 Degree F. In a large bowl, add oats, cinnamon, nutmeg, sea salt and baking powder. Mix well. In a seaparate bowl, add egg, milk, vanilla extract, coconut oil and maple syrup. Whisk it well. Now mix wet ingredients with dry ingredients. mix well. Add grated carrots. Pour this mixture to a 8x8 inch baking pan which is greased well and has a parchment paper in the bottom. Bake it for 35-40 mins. Keep an eye. Remove it from the oven and cool it for half an hour. Meanwhile for the frosting, using a hand mixer whip cream cheese, maple syrup and vanilla extract together. whip it till it forms a frosting like consistency. Add a little almond milk if you need. Now cut the cake into small rectangular bars and drizzle the frosting as you wish. Enjot these delicious bars in the morning

Ingredients:

- Bamboo Steamer

For the Dumpling Dough:

- 1 cup Maida (All purpose flour)

- pinch of salt

- 2 Tbsp oil (Any)

For the Chicken filling:

- 1lb minced chicken

- 1 tsp garam masala

- 1 tsp red chilli powder

- 1 tsp ginger garlic paste

- Pepper and salt to taste

For the Butter Chicken Curry:

- 1 1/2 cup tomatoe puree

- 1/2 cup tomatoe paste

- 1/8 cup cream

- 1 tbsp ginger garlic paste

- 2 tbsp oil

- 2 tbsp butter

- 1 tsp maple syrup

- 1 tsp dried Fenugreek leaves

- 1 tsp garam masala

- 2-3 cardamom

- 4-5 cloves

- 1 mace

- Salt to taste

Method: For the Momos, take a bowl and add maida to it. Add 1 tbsp oil and mix well. Now add water little by little while you knead the dough. Add 1 tbsp oil. Knead it well. Add more water if you need. Knead until all the flour is completely formed into a dough. Make a little soft dough. Add more oil or water if you need. Once the dough is done, keep it aside and cover it. Now for the chicken filling, take a bowl and add minced chicken. Put all the ingredinets for the chicken and mix well. Keep it aisde. Take a heavy bottom pan or you also use a pressure cooker vessel. Add two inch water to it. Cover it with a lid. Let it steam for little while. Now prepare your bamboo steamer. Cut a parchment paper of its size and place it in the bamboo steamer. You can also use a banana leaf. Make holes in the parchment paper. For the Momos, roll small dough balls into flat circles with a rolling pin. Use oil or flour as you need. As they are completely flat, place a small amount of chicken mixture in the center. Now, start folding in from one side, oil it if you need. The other side remains unfolded. Pinch it all together giving it a momo or dumpling shape. As your steamer is ready, put the momos on the bamboo steamer and steam it for about 15-20 mins until cooked well. check in between. For the Butter chicken curry, take a heavy bottome vessel. Add oil and butter to it. Let it heat. Add cloves, green cardamom, mace and ginger garlic paste to it. Saute it for a minute. Add tomatoe puree and paste. Cook it for sometime until it boils. Add salt and red chilli powder. Cover it and cook for 2 mins. Strain the gravy. Add garam masala powder and Dried Fengreek powder to it. cook it for a minute. Add maple syrup and cook it for 5 more minutes. Add Heavy cream and simmer the curry for 5-10 mins. Add the steamed momos to this curry and mix well. Your momos are ready!! Enjoy it on a sunday with your family.

Cake cravings lead to baking all sunday and that's what I did. Baked an upside down Apple and Fig cake and its Glutenfree. I love Jaggery and its health benefits so much that I have substituted it with any kind of sugar substitue in my pantry. This cake is an amazing blend of flavors and it also has a hint of cardamom in it.

Wet Ingredeients :

- 1 cup coconut oil melted and cooled

- 3 eggs

- 3/4 cup jaggery powder

- 1/2 cup water

- 1 1/2 tsp vanilla extract

Dry Ingredients:

- 1 cup Gluten Free flour

- 1 cup almond flour

- 2 tsp Baking powder Gluten Free

- Pinch of Salt

- 1 1/2 tsp Cardamom powder

- 5-10 dried Figs cut in half (You can use fresh ones as well)

- 1 Apple peeled and cut into thin slices

Method: Preheat oven to 350 Degree F. I used a 7 inch Cheesecake pan for this cake. Use a coconut spray and grease the cake pan well. Keep it aside.

Take a large bowl. Add eggs, coconut oil, Jaggery powder, water and vanilla extract. Whisk it really well. Now take another bowl and add almond flour, gluten free flour, baking powder, salt and cardamom powder. Mix it well. Add the dry ingredients over wet ingredients.

Take apple and fig slices. Arrange it first on the cake pan and then add the cake mix. Bake it for around 50-55 mins. Check in between. Serve hot with a cup of tea or you can also have it with a scoop of vanilla ice cream.

Ingredients:

For the Jackfruit -

- 1 can Green Jackfruit in Brine (drain it and wash it before using)

- 6 Slider buns

- 1 scallion thinly sliced

- 1/2 tsp garlic powder

- Pinch of salt and pepper

- Korean BBQ sauce (Trader Joe's)

For the Seasame Slaw -

- 1 oz chopped purple cabbage

- 1/2 cucumber juilenned

- 8-9 baby carrots julienned

- 3-4 scallions thinly sliced

- 1 tsp miced ginger

- 1 Tbsp seasame oil

- 2 tsp rice vineger

- 1 tsp seasame seeds

Method: Pre heat oven to 350 degree F. For the Jacfruit, drain and rinse the jackfruit well and dry it with paper towel if you need. Place the jackfruit pieces in a bowl. Add garlic powder, salt, pepper and scallions. Mix well. Take a skillet and heat it. Add 2-3 tsp of any oil and then add the jackfruit pieces. Cook it until golden brown. remove it from the flame and add bbq sauce on it. Mix it well. Now take a baking sheet and place the jackfruit pieces on it. Bake it for 10-15 mins. Remove it from the oven and with two forks pull it like pork or chicken.

For the slaw, Add all the vegetables in a bowl. Take a small bowl, add seasame oil, rice vinegar ginger and seasame seeds. Mix well. Top it over the salad and mix all the ingredients well.

Presentation - Take a slider bun. Fill it with two spoons of jackfruit and two spoons with salad. Top it with seasame seeds and repeat for others.

This is a great appetizer. Its easy to make and completely vegetarian. You can make it when you have friends over and enjoy it !!

(Gluten free)

Ingredients :

- 1 large Head Cauliflower cut into large chunks

- 1 cup mozarella cheese

- 2 eggs

- 1/4 cup almond flour

- 1/4 cup coconut flour

- Salt and pepper to taste

- 1 tsp garlic powder

- 1 tsp italian seasoning

- Coconut oil spray

- Muffin Tin

- 1 cup Marinara sauce/ Pizza sauce

- Chopped Basil leaves

Method: Preheat oven to 350 Degree F. Take the muffin tin and grease it well with coconut spray. Now, grind the cauliflower chunks into fine florets using a food processor. Transfer it in a bowl. Mix eggs, almond flour, coconut flour, salt, pepper, garlic powder and italian seasoning in the same bowl. Mix until all the ingredients are combined well. Scoop cauliflower crust mixture into the muffin molds and pat down well with the back of the spoon pressing it well. Bake it for 25mins. remove it from the oven. Now take a table spoon of the sauce and spread it well over the crust. Top it with mozarella cheese as per your desire. Bake it again for 5 mins till the cheese melts. Remove it and top it finely chopped basil leaves. Enjoy this snack with your evening cup of tea or coffee. Its healthy and gluten free.

Beat your Monday Blues with this refreshing cocktail. It’s one of our favorites and is easy to make. Also, if you think you cannot have the egg whites raw because of some contamination, its completely safe since you add alcohol. You can also make it without egg whites, but trust me tastes awesome with it.

Ingredients:

- 2 oz Bourbon

- 3/4 oz Fresh Lemon Juice

- 1/2 oz Simple syrup

- 1/2 oz Egg whites

- Angostura Bitters

Method: Add all the ingredients in a shaker with 4-5 cubes of ice and shake vigorously. Strain it into a coupe. Garnish it with 3 dashes of Angostura Bitters.

Ingredients:

- 1 can No sodium Chickpeas (15 oz)

- 8 ounces roasted beets, corasely chopped

- 5-6 sprigs of cilantro

- 1 chopped Jalapeno

- 1/4 cup tahini

- 1/4 cup extra virgin olive oil

- 1/4 cup lemon juice

- 1 clove garlic

- 1 tsp cumin powder

- 1 tsp smoked paprika

- 1/2 tsp sea salt

Method: In a food processor, add chickpeas, beets, tahini, lemon juice, garlic, cilantro, jalapeno, cumin, paprika and salt. Puree it well. Add olive oil little by little while blending. Blend it till its smooth for 2-3 mins. Have it with carrots, celery and pita chips.

This is a very popular French dish in which chicken on the bone is gently cooked in red wine vinegar and cream. This is a lightened version in which I have used boneless chicken and lite sour cream instead. My hubby likes trying gourmet dishes and enjoyed cooking this one to the fullest, and this dish is Him. This dish is tarty, and the flavor of shallots and cream balances the tartness. It is gluten free and perfect for a Sunday night dinner. Try it over some fettuccini or orzo or even with a side salad.

Ingredients:

- 32 oz boneless and skinless chicken thighs

- 1 cup chicken broth

- 1 tsp honey

- ½ cup red wine vinegar

- 1 tbsp tomato puree

- 1 shallot thinly sliced

- 2 minced garlic cloves

- 1 tsp butter

- 2 tbsp light sour cream

- 2 tbsp fresh chopped parsley

- ½ cup dry white wine

- Salt and pepper to taste

Method: Season Chicken with salt and pepper and set it aside. In a saucepan, add vinegar and honey. Mix it well. Add ¾ cup chicken broth and tomato paste. Boil it for 5 mins. Let it boil till it reduces a little bit. Turn off the heat. Now in a large skillet, add butter. Let it let and then add chicken. Cook it on both sides, until golden brown. Remove chicken in a plate and keep it aside. In the same skillet, add shallots and garlic. Cook it for around 5 mins until soft. Add chicken back, pour the sauce over it with white wine and remaining chicken broth if you need. Add salt and pepper to this mix according to taste. Cover it with a lid and let it simmer for at least 20 mins. Add sour cream and mix well. Let it cook for few more mins. If its too dry, add more chicken broth. Top it with freshly chopped parsley. Serve hot.

Ingredients:

- GF Bread (I love Trader Joe’s Multigrain and whole wheat)

- 1 stick Butter

- 1 Beet root boiled and cut into slices

- 1 onion cut into slices

- 1 cucumber peeled and cut into slices

- 1 tomato cut into slices

- 1 potato boiled, peeled and cut into slices

- 1tsp chaat masala

- Shredded Mozzarella cheese

- Sev (Its made of chick pea flour and is gluten free)

For the mint chutney:

- 1 cup mint leaves

- 2 cups cilantro

- 2 garlic cloves

- 1-inch ginger

- 1 tsp cumin powder

- salt to taste

- 1 tsp Honey

Method: For the mint chutney, Add all the ingredients in a blender and puree it completely. Add water if you need. For toasting the bread, I used a traditional one which is used over a gas stove. But you can also use a panini maker to grill it well. Take two slices of bread. Chop off the ends. Butter up on each side. Now spread mint chutney on one side of each bread. Layer onion, beets, cucumber, tomatoes and potatoes. Sprinkle some chaat masala. Add cheese. Sandwich this with the other bread and grill it. Toast it well. Your yummy Bombay Sandwich is ready. Sprinkle a lot of sev on top of the sandwich and serve!! Enjoy it with a cup of hot Masala Chai.

Daal means lentil in Hindi. Balti means a bucket. A bucket full of Lentils. This dish is purely vegetarian and gluten free.

Growing up, Daal Tadka was a must, once a week and it was made by Dad. I must say, when he visited us recently to the states, he made this dish on a very high demand for his son in law. My Dad cooks only Daal tadka, Egg Bhurji and amazing Parathas. Those are his specialties. I enjoyed every time he served me these yummy dishes.

Some days call for a simple daal with rice. Hubby made this delicious Balti daal for me. Its Indian comfort food. I hope y’all love the recipe as much as I did, reminiscing old days.

Ingredients:

- 1 cup Pigeon peas (Toor Daal)

- 3 cups water

- 1 tsp turmeric powder

- 1 tsp asafetida

- 3 tbsp Ghee (clarified butter)

- 1 inch ginger chopped

- 2 garlic cloves chopped

- 2 green chilis chopped

- 1 onion finely chopped

- 2 tomatoes chopped

- 1 tsp mustard seeds

- 1 sprig curry leaves

- 1 tsp red chili powder

- 1 tsp coriander powder

- salt to taste

- 4 tbsp chopped cilantro

- 1 tsp cumin seeds

- 3 red chilies (whole)

Method: In a pressure cooker, add daal, turmeric, salt and 2 cups water and cook it for 6-7 whistles. If you don’t have a pressure cooker, cook these ingredients in a saucepan for 20-25 mins until the daal is completely soft and can be mashed easily. Add more water if you need. In another pan, add 1 tbsp ghee. Let it heat and then add mustard seeds. Let it splutter. Add curry leaves, onions and salt and saute until golden brown. Now add ginger, garlic and green chilies and sauté it for few mins. Add red chili powder, coriander powder, turmeric powder, asafetida and chopped tomatoes. Let it cook for 5 mins. Transfer the pressure cooked daal to this masala mix and mix properly. Add more water. Cook it till it boils. Add chopped cilantro. Turn off the flame. In a small pan, add ghee. Let it heat. Add cumin seeds, curry leaves, whole dried red chilies and red chili powder. Let it splutter. Add this hot to the daal and serve with steamed Basmati rice. Enjoy!!

Ingredients:

- 1 cup Gluten Free Flour

- 2 cup GF breadcrumbs

- 3 large eggs

- 1 cauliflower cut into bite sized florets

- 1/3 cup honey

- 1/3 cup soy sauce

- 2 garlic cloves, minced

- Juice of 1 lime

- 1 tbsp sriracha

- 1/4 cup water

- 2 tbsp corn starch

- 1/4 cup sliced scallions

Method: Preheat oven to 400-degree F. Take three large bowls. Add gf flour in one bowl and mix it with 1 cup water. There should be no lumps. In another bowl, whisk three eggs and two tbsp water. In the third bowl add breadcrumbs. Now starting with the first bowl. Toss cauliflower florets and fully coat it with the gf flour. Now dip the florets in egg bowl. Transfer them to the coat it with the breadcrumbs. Take a baking sheet and line it with parchment paper. Put the florets on it and place the sheet in the oven for 20-25 mins. Bake until crispy and golden brown. Meanwhile, in a sauce pan, add soy sauce, honey, garlic, lime juice and sriracha and cook it. Take a small bowl, add corn starch and water. Mix well. When the mix in the sauce pan starts to boil, add corn starch. Cook it for few minutes until it thickens. Toss the cauliflower in the sauce until completely coated. Place these florets in the baking sheet and broil it for 2-5 minutes. Garnish it with scallions.

Ingredients:

For Gluten Free Crust – 2 1/2 cups Gluten free bread cut into cubes

- 1 Egg

- 2 tbsp coconut oil

- 1 tbsp water if needed

Method: Place the cubes of bread in a food processor. Blend it and grind it into fine crumbs. Add a whisked egg. Pulse it a few times. Add coconut oil. Blend it again. Now add water if needed and make a dough in the processor. After the dough is formed, roll it up and refrigerate for 2 hours at least. Preheat oven to 350-degree F. Remove the dough from the fridge and roll it out with a rolling pin over a parchment paper. Put some dry flour if needed. Take the mini quiche pans and place the dough sheet over it. Line it well with the quiche pans. Place it in the oven for 8 mins. Remove it from the oven and let it cool.

For the filling – 5 eggs

- 2/3 cup almond milk

- 4 minced garlic cloves

- 3/4 cup parmesan cheese

- 1/4 cup chopped spinach

- 1/4 cup chopped onion

- 2 tbsp finely chopped basil

- few cherry tomatoes

- 1 tsp oregano

- Salt and pepper to taste

- Red chili flakes to garnish

Method: Take a bowl. Whisk eggs very well. Add almond milk and whisk again. Add parmesan cheese, garlic, spinach, onion and basil. Mix everything well. Add salt, pepper and oregano and mix again. Now pour this mix over the half-baked quiche crust. Top it with half cut cherry tomatoes. Bake it for 20-25 mins till the egg mixture is properly set. Remove it from the oven. Let it cool. Remove the quiche from the pans and garnish it with red chili flakes. Your quiche is ready. Enjoy an amazing breakfast. You can also bake them in advance and freeze it.

Serves two.

Ingredients:

- 1 eggplant

- 3 tbsp olive oil

- 1 can tomato sauce

- 2 garlic cloves

- 1 cup ricotta cheese

- 1 egg

- 1 cup shredded mozzarella cheese

- ½ cup freshly chopped basil

- salt and pepper to taste

- 1 tsp red chili flakes

Method:

Preheat oven to 355 Degree F. Take a baking sheet and line it with parchment paper. Cut eggplants in circular slices. Place them on the baking sheet. Drizzle olive oil on both sides of the eggplant and season them with salt and pepper as well. Bake it for 7 mins and then turn them and bake again for 7 mins. Remove from the oven and let it cool. Meanwhile take a large vessel. Add olive oil, tomato sauce, minced garlic, salt, pepper and red chili flakes. Cook it for 10-15 mins until the tomato sauce starts to boil. Let it simmer and allow it to cool. For the ricotta cheese mixture, take ricotta cheese in a bowl. Whisk eggs and basil in it. Now in an oven safe casserole, layer your eggplant. Firstly, pour a thin layer of tomato sauce. Then line up eggplants on it. Add ricotta cheese mix and top it with mozzarella cheese. Line it in this fashion until all the ingredients are being used. Now at last, top it with some basil leaves. Bake it at 355-degree F for at least 15-20 mins till the cheese starts to bubble. This dish is gluten free and vegetarian. Serve it hot and enjoy!

Ingredients:

For the cookies:

- Heart shaped cookie cutter

- 1 stick unsalted butter

- ¼ cup truvia

- 1 tsp vanilla extract

- 1 egg

- 1 ½ cup gluten free flour

- Pinch of salt

For the Raspberry filling:

- ½ cup Fresh raspberries

- 1 tbsp water

- ½ cup double cream

- ¼ cup erythritol

For Chocolate dip:

- 100gm dark chocolate No sugar

Method:

For the cookies – Take a bowl, add butter and sugar and cream it well. Add vanilla extract and cream again. Add and eggs to this mix and whisk well. In a separate bowl, sift the dry ingredients. Mix dry ingredients to the wet ingredients. Mix with a spatula until a dough like structure is formed. Take a parchment paper and wrap the dough in it properly. Refrigerate the dough for at least half an hour. Preheat oven to 355-degree F. Take the dough out of the refrigerator. Roll it out and using the cookie cutter, cut it out into hearts. Take a baking pan and line it with parchment paper. Place the cookies on it. Bake the cookies for 12 minutes until golden brown. Allow it to cool for half an hour.

For the Raspberry filling – Take a saucepan, cook raspberries with 1 tbsp water until all the water is released and evaporated. Now pass this mix through a strainer to remove all the seeds. Return the raspberry juice to the saucepan and cook it further until it has decreased in volume. Allow this cool. Use a hand mixer with a whisk and beat double cream and erythritol until soft peaks form. Fold in the raspberry paste into this until you get a pink frosting.

For the Chocolate dip – Take a bowl and shave dark chocolate. Microwave it for 30 seconds three times and stir in between. Your dip is ready.

Assembly – Take two cookies. Frost one with a layer of raspberry filling and then sandwich with another cookie. Refrigerate for half an hour until the filling is set. Now dip it in chocolate and enjoy your heart cookies.

Happy Valentines day !!

A traditional Burmese recipe. Its gluten free and filled with flavors. Since we don’t have any Burmese restaurants in Denver, we made this dish at home and its really delicious.

Ingredients:

- ¼ cup chopped onion

- 2 tsp chopped garlic

- 2 tsp chopped ginger

- 1 chopped green chili

- ½ tsp turmeric

- 3 Tbsp oil

- 1 bay leaf

- 5-6 black pepper

- 1 tsp cumin seeds

- 2 tbsp madras curry powder

- 1 tbsp gram flour

- 3 tbsp yogurt

- ¼ cup carrots

- ¼ cup mushrooms

- ¼ cup broccoli

- 1 cup water

- salt to taste

- 2 cups coconut milk

- 1 cup rice noodles

Method:

Heat oil in a nonstick pan. Add Bay leaf, black pepper and cumin seeds to it. Let it splutter. Add chopped onions, garlic, ginger and green chili to this and saute it. Cook it for 1-2 mins. Add turmeric and madras curry powder along with gram flour and salt to this and mix it well. Now add yogurt. Cook it for 1-2 mins. Add carrots, mushrooms and broccoli to the mix. Saute it for a minute. Let the vegetables be crunchy and not soft. Add a cup of water and bring it to a boil. As the water boils, add coconut milk to it and bring it to a boil and turn off the heat. Now boil some water in a saucepan and add a cup of rice noodles to it. Boil it till the noodles are al dente and strain all water. Rinse it under cold water. Take a bowl add the curry and noodles together with fried peanuts, boiled eggs, basil leaves, fried onions and fried garlic. You can use any accompaniments. Top it with chili flakes. Enjoy your meal.

These are flour less brownies with a cheesecake topping on it. They are refined sugar free, so healthy yet delicious. I hope you all love this recipe.

Ingredients :

- 3/4 cup Almond Flour

- 1/3 cup cocoa powder

- 1/4 cup Flax-seed meal

- 2 large eggs

- 1 tsp Baking soda

- 1/2 cup raw honey

- 1 tsp Kosher salt

- 2 tsp vanilla extract

- 6 ounces light cream cheese

- 1/2 cup walnuts chopped

- Coconut oil spray

- 2 tbsp truvia

Method:

Preheat oven 325 degree F. Take a nonstick baking pan and grease it well with coconut oil spray. I used an 8inch x 5inch. In a large bowl, whisk 1 large egg well. Add 1 egg yolk and whisk again. Add raw honey and vanilla extract to this and whisk it again. In a separate bowl, add almond flour, cocoa powder, flaxseed meal, salt and baking soda. Pour the egg mix into the dry ingredients and combine well with a spatula. Add walnuts and mix well. Pour this batter into the baking pan. Take softened cream cheese in a bowl. Add egg white, truvia and 1tsp vanilla extract to this mix. Pour over the brownie batter and marbleize it with a butter knife. Bake for about 30-35 mins until a smooth toothpick comes out when inserted. Let it cool for 30 mins. Cut it into bars. Your GF Cheesecake brownie bites are ready. Enjoy!!

Tried this amazing recipe by Gordan Ramsay and is a big hit in my house. We love weekend brunches and mexican is our favorite cuisine. This spicy mexican eggs will make your day as they are super quick to make and delicious too. This recipe is made with all those ingredients which you will always have in your pantry.

Ingredients :

- 1 chopped medium sized red onion

- 1 chopped Jalapeno

- 1 thinly sliced garlic

- 1 inch finely chopped garlic

- 1 tbsp olive oil

- Fresh pepper with grinder

- 1 tsp roasted cumin seeds

- 1 canned tomatoes

- 1 canned black beans

- 1 oven proof vessel

- 5-6 corn tortillas

- 6 eggs

- Fresh shredded cheese

- 1 tsp chili flakes

- Cilantro chopped

- Salt to taste

Method:

Take a nonstick pan. Add olive oil to it. Let it heat and add cumin seeds. Let the seeds splutter and then add onions, jalapeno and garlic to it. Sauté it till the onions turn golden brown. Now add canned tomatoes to it. Cook it till it forms a paste. Drain the water from the black beans and rinse it with running water. Add these black beans to the tomato paste and let it cook for 1-2 mins and then turn off the heat. Let it simmer for few minutes. Now take oven proof pan and grease it well with olive oil. Cut the corn tortillas into half and stick them to the walls of the oven proof dish and place one in the middle. Now add the tomato paste to the center of the dish and crack 6 eggs over it. Sprinkle shredded cheese generously on top of it with fresh grounded pepper and salt. Bake it at 350-degree F for 20 mins. Remove it from the oven. Garnish with some chopped cilantro. Your spicy Mexican eggs are ready to serve!! Enjoy this dish for brunch or even lunch. I love it as a Sunday brunch dish.

I love Choley and when you have a spice blend that exactly turns out the way your mom used to make, that’s the best thing ever. I used @24mantraorganic Bombay Choley spice blend and it’s delicious. For those who have been asking me about 24 Mantra organic, this post is not sponsored. But their stuff is Amazing. I love to use it since you use only one spice mix and you have yummy food for yourself. Easy and good to go on a week day dinner. I hope you all love this super quick recipe. 

Ingredients:

- 2 cups Chickpeas

- 2 medium sized onions chopped

- 1/3 cup Tomato puree

- 5 Tbsp oil

- Bombay Choley (chickpeas) Spice Blend (24 Mantra Organic)

- 1 tsp cumin seeds

- Salt to taste

Method : Soak the chickpeas overnight. Boil them with a pinch of salt. If you want to use canned chickpeas, you can use that as well. In a heavy bottom pan, heat oil. Add cumin seeds to it. Let it splutter and then add onions. Saute onions until golden brown. Now add the Bombay Choley Spice blend and saute it for 1-2 mins. Add salt, tomato puree and boiled chickpeas. Cover it and cook for 10 mins. Serve it with Naan, roti or steamed rice.

Chicken Curry

Ingredients:

-          Chicken Thighs 1.5 lb

-          1 chopped onion

-          4 -5 Tbsp Oil

-          1 cup Tomato sauce

-          Organic Chicken Curry blend 24 Mantra Organic

-          Salt to taste

Method:

On a heavy bottom pan, heat oil. Add chopped onions to it. Fry them until golden brown. Add the chicken curry spice blend and stir it well. Add chicken thighs to it and cook it for 15-20 mins with little water. Add tomato sauce with salt to this and cook it for another 10 mins. Serve it hot. Enjoy this super easy and super quick recipe with some Naans, rotis or white rice.

From my recent visit to Mexico, I grabbed a bottle of Esperanto Tequila which is really yummy (ofcourse). Tamarind is so easily available in indian pantries and It goes really well with Jalapeno. So I made this drink on a monday night. I hope you all love the recipe.  

Ingredients :

-          Muddle 2 slices of fresh Jalapeno with lemon

-          2 oz. Premium Silver Tequila (I have used Esperanto)

-          1 oz. Cointreau

-          1 – ½ oz. Sweetened Tamarind Puree

-          ½ oz. Lemon Juice

-          ½ oz. Orange Juice

-          ½ oz. Agave Syrup

-          Coarse Salt mixed with Taco seasoning (optional)

-          Lemon Wedge

Method : Mix Muddled Jalapenos, Tequila, Cointreau, Tamarind puree, lemon juice, orange juice, agave syrup, pinch of salt with seasoning in a shaker with ice. Shake it well till the tamarind puree is completely mixed. Now take a 16 oz. glass and squeeze lemon on its rim. Take a plate and put salt and taco seasoning mixture on it. Put the glass upside down over it so that this mix sticks to the rim. Add few cubes of ice in the glass. Now shake the shaker again and pour the mix to the glass. Decorate the glass with a lemon wedge and jalapeno. Enjoy this amazing drink!!

A healthy take on a very popular way of preparing fish in Kerala wrapped in banana leaves. I love fish and a fresh fillet always makes my day. This melt in the mouth Basa is a simple, easy to prepare recipe. Cooking in banana leaves is very common in Kerala. There is a reason for steaming/ cooking food in banana leaves as well. The leaf wrap protects food from getting burnt whenever its cooked on an open flame which is a very common way of cooking. It holds the heat inside and cooks the fish in juices. This also gives an aromatic flavor to the fish.

Ingredients :

-          1 lb Basa Fish Fillet

-          1 cup of coriander leaves

-          ½ cup mint leaves

-          5-6 garlic cloves

-          1 inch ginger

-          4-5 green chilies

-          1 cup water

-          2 tbsp olive oil

-          2 tbsp vinegar

-          Banana leaves

-          Thread to tie

-          Salt to taste

Method :

Take a steamer. Add water in it and put a lid on it. Turn on the heat and let it build the steam. Take a jar of the grinder. Add coriander leaves, mint leaves, garlic cloves, ginger and green chilis to it. Take 1 cup water and add 1 tbsp vinegar to it. Mix well. Add water little by little to the jar until it forms a paste. Cut the banana leaves a little bigger than the fillet. Turn on the flame to low and heat the banana leaves over it. Don’t burn them. Heat it till it changes its color to light green. Add olive oil and vinegar to the paste and mix well. Place the fillet on the banana leaves. Add a little salt on it. Apply the paste on both sides of the fillet and wrap the banana leaves. Tie it with the thread and keep aside. Do it for all the fillets. Now put the fillet one at a time in the steamer and let it steam for 4 mins. Turn it around and steam it for 4 more mins. Repeat this for all the fillets. Your steamed fish is ready to serve. Enjoy!!

Ada Payasam/ Ada Pradhaman

Ingredients :

- ¾ cup jaggery

- 1 cup coconut milk

- 1 tsp cardamom powder

- 2 tbsp ghee

- 10 cashew nuts

- ¼ cup water

- ¼ cup fresh grated coconut

- 10 raisins

- 1 cup ada (ready made)

Method :

Take a saucepan. Add water to it and turn on the heat. When it starts boiling add ada pradhaman to it. Ada pradhaman is rice pasta and I bought it from the Indian store. Cook it until its completely cooked and strain it. Wash it with cold water. Now in another pan, add jaggery with water and boil it until all the jaggery is dissolved. Heat another pan, add ada and dry roast it for 2-3 minutes and then add jaggery syrup to it. Let it cook on low flame till jaggery syrup thickens. Add cardamom and coconut milk on it. Remove from the flame before adding coconut milk. Now in another pan, add ghee and cashews, raisins and grated coconut to it. Cook until golden brown. Transfer the ada mix to a serving bowl and then garnish it with fried cashews, raisins and coconut. Your delicious Ada Pradhaman is ready!!

Chicken Changezi is one of the most popular Mughlai dishes and is a perfect dinner recipe that you may enjoy with naan,roti or rice. It has a rich gravy base because of the ingredients used and it tastes even better when your husband makes it for you !

Ingredients:

- 2 lbs Chicken cut in pieces.

For marination of chicken - 1 tbsp ginger garlic paste

- 3 tbsp yogurt

- 1 tsp salt

- 1 tbsp lemon juice

- 1 tsp red chilly powder

For the sauce - 3 tbsp desi ghee or calrified butter

- 1/2 cup red onions sliced

- 5-6 Cashewnuts

- 1/2 cup milk 

- 1 tbsp ginger garlic paste 

- 1/2 cup tomato puree

- 1 tbsp coriander powder 

- 1 tbsp red chilly powder 

- 1 tsp garam masala 

- 3 tbsp dairy cream/coconut cream

- 1 tsp chaat masala 

- 1 tsp dried methi leaves

- Salt as required

Method of preparation:

For Marination:

In a bowl of chicken, add yogurt ginger garlic paste, lemon juice, salt,  red chilli powder, give it a mix. Keep it aside for 15-20 minutes.

For Onion-Cashewnut Paste

Heat ghee in a wok, add onion, cashewnuts, fry them until the onions turn golden brown.

Let it cool down and then grind it into fine paste.

For sauce

In the same vessel, fry the marinated chicken till it turns dry and golden brown.

Transfer it into a bowl.

Heat ghee in a wok, add the remaining ginger garlic paste, tomato puree, stir it on high flame and meanwhile add milk.

Once the oil from the ghee starts collecting on the top, add red chilli powder, coriander powder, garam masala, chaat masala, dry methi leaves, give it a mix.

Reduce the flame and add in the chicken, give it a mix.

Add onion-garlic paste, cream/coconut cream, salt, mix well and let the chicken cook till its well done.

Our Chicken Changezi is ready to serve.

For the macarons: 

Ingredients - 1 cup confectionery sugar

- 3/4 cup almond flour

- 2 egg whites room temperature (no yolk at all otherwise they will not rise in the oven) 

- 1/4 cup granulated sugar 

- green gel food color 

Take a bowl and sift confectionery sugar and almond flour through it. Whisk the mix together. This is your dry mix. Take another bowl with egg whites and with a mixer start beating them till it forms a frothy texture. Add granulated sugar in it and beat it on high speed till it forms soft peaks of meringue. Add two drops of gel color and beat it till it mixes well and forms hard peaks of meringue. Add the dry mixture to this meringue and mix it by folding it and then pressing it on one side of the bowl. Repeat it till it forms a smooth paste. Add this to a pastry bag with a nozzle. Take a baking tray with parchment paper on it and pipe out the mix in circles. Let this stand at room temperature for 30 mins. Preheat your oven at 300 Degree F. After 30 mins, put the tray in the oven for about 15-18 mins. And your macaroons are ready. Let them cool.

For the frosting :

Ingredients - 1/2 cup butter at room temperature 

- 1 3/4 cup powdered sugar 

- 3 tbsp milk

- 1 tsp vanilla extract 

- 6-8 drops of red gel color 

In a large bowl, add butter, powdered sugar, milk and vanilla extract. Mix all the ingredients on medium speed. Slowly increase the speed and start beating the mixture until fluffy. Add red gel color and beat it for another minute or so until the color is mixed well. When the color is completely mixed with the frosting, place it in a piping bag with a nozzle attached to it. Pipe it on the macaroon shells and sandwich it with the other shells. 

Gluten Free Gingerbread Cake

Merry Christmas everyone. Hope you all are having a great holiday weekend. Christmas decorations are my favorite whether they are in the house or ON THE CAKE. 😊

 For the recipe click on the link in the bio. Have a lovely Holidays guys!!

Dry Ingredients

-          2 ½ cups Gluten free flour

-          1 ½ tsp baking soda

-          ½ tsp baking powder

-          2 tsp ground cinnamon

-          2 tsp ground ginger

-          ½ tsp kosher salt

Wet Ingredients

-          1 egg

-          ½ cup jaggery powder

-          ½ cup light brown sugar

-          6 tbsp maple syrup

-          4 tbsp honey

-          8 tbsp unsalted butter

-          1 cup warm water

-          2 tbsp vegetable oil

-          2 tbsp raisins

-          2 tbsp tutti frutti

For Cake Decorations

-          1 cup Grated coconut

-          1 cup pomegranate

-          Rosemary sprigs

Method – Preheat oven to 350 degree F. Grease a 8 inch cake mold and keep it aside. Mix Gluten free flour, baking soda, baking powder, ground cinnamon, ground ginger and kosher salt in a bowl. Combine all the dry ingredients well. Now crack an egg in another bowl, whisk it well. Melt the butter and cool it down before adding it to the egg. Add vegetable oil to this mix and whisk it well.  Add brown sugar, jaggery, maple syrup and honey to it. Whisk again. Add warm water to this mixture. Mix well. Add dry ingredients over wet ingredients and combine all the ingredients until smoothe. Add raisins and tutti frutti to it. Pour it in the mold and bake it for 40 mins until a clean toothpick comes out when inserted to the center of the cake. Remove it from the oven and let it cool for some time. To decorate the cake, I topped it with grated coconut. Made a wreath with pomegranate and rosemary sprigs. Enjoy your lovely Holidays everyone!!

Christmas Rum (old monk) Cake

Few more days to Christmas and I am ready with my Rum Cake. Since we live far from family, Friends are family to us and we always have friends over during Christmas. I love this time of the year, we cook amazing food and bake a lot of cakes. Baked this one and its so flavorful with a lot of nuts and dried fruits and of course Rum !! I used Old Monk which is an Indian favorite and is goes really well with this cake. Here’s the recipe for the cake.

Ingredients

-          450 gms Raisins

-          450 gms Tutti Frutti

-          6-8 finely chopped Dates

-          3-4 finely chopped figs

-          ½ cup oil

-          ¼ cup water

-          2 tbsp dark rum (old monk)

-          ½ cup powdered jaggery

-          2 tbsp lemon zest

-          2 tbsp orange zest

-          2 tbsp lemon juice

-          2 tbsp orange juice

-          ¾ cup Gluten free flour

-          4 tbsp almond flour

-          ½ tsp baking powder

-          ¼ tsp sea salt

-          1 tbsp spice mix ( dry ginger powder and Cinnamon)

-          1 tsp nutmeg powder

-          4 tbsp finely chopped walnuts

-          4tbsp finely chopped Cashews

-          2 eggs

Method: Take a nonstick saucepan. Add raisins, dates and figs to it. Then add oil, water, dark rum and powdered jaggerey. Also add lemon and orange zest to this mixture. Now add freshly squeezed lemon and orange juice. Turn the heat on and let it boil for about 3 mins. Turn off the heat and let it simmer and cool down. Meanwhile Mix all the dry ingredients. Take a clean bowl. Add gluten free flour and almond flour. Add baking powder, sea salt, spice mix and nutmeg to this mixture. Mix well. Preheat oven at 300-degree F. Now take a round cake mold. Grease it well with butter. Cut a parchment paper of the size of circular bottom of the mold. Paste it at the bottom of the mold so that it sticks well because of the butter. Now make walls with the parchment paper and stick it well. Also cover the outside of the mold with aluminum foil. The step of preparing the mold is important because we bake this cake for around 2 hour and it should not burn. Now add tutti frutti, walnuts and cashew nuts to the wet mixture. Whisk one egg at a time and mix it well in the wet mixture. Now sift the dry mixture over the wet mixture little by little and keep mixing it to have no lumps. Pour this mixture in the mold. Place the mold in the oven and cook it for 1 and half to 2 hours. My cake was ready in 1 and half hours but sometimes if not cooked properly keep it for half and hour more. Put a toothpick in the cake to check if its ready or not. If it comes out clean your cake is ready. Take it out of the oven. Make small holes with the toothpick and add 2tbsp rum on the cake so that it absorbs all the rum and is moist. You can keep this cake outside and keep it moist by adding either rum or orange juice. You can bake it ahead of the Christmas eve and keep it outside and moist. Enjoy your Christmas Rum cake. Have a lovely Holidays y’all.

Blueberry Rice Pudding (No Sugar)

A fun twist to the rice pudding. I love having a small twist to all the desserts I make. This one is really simple and easy. It takes about 30 mins and to top it all so easy to present. Refined sugar is something you will never find in my pantry. I love having sugar substitutes like honey, truvia, erythritol or even jaggery for that matter. The sweetness comes from the blueberries and a little honey. I also squeezed some fresh orange in the compote to get that sweet and tangy flavor. Believe me its heaven.

Ingredients :

For the rice

-          1 cup uncooked rice

-          2 cups Almond Milk/ regular milk

-          1 tbsp truvia/erythritol

-          ½ tsp vanilla extract

-          2 tbsp powdered pistachios

-          Handful of raisins

For the Blueberry compote

-          1 cup fresh blueberries

-          2 tbsp fresh orange juice

-          1 tbsp orange zest

-          2 tbsp honey

-          2 tbsp water

Method :

For the rice – Add rice and milk in a saucepan. Mix erythritol and vanilla extract to it. Bring it to a boil. Cover it with a lid and put it on low flame and simmer it until the rice cooked well and has absorbed all the milk. Let it cool.

For the Blueberry compote – Add all the ingredients in a saucepan and bring it to a boil. Put the flame on low and simmer it for 10-15mins. Cook until the blueberries are broken down.

Take a serving glass. Add compote and layer it with the rice pudding. Top it with powdered pistachios and raisins. Drizzle some leftover compote. You can serve it hot or else refrigerate for an hour and serve!!

These Gluten free and No sugar cookies are so delicious. They are healthy and super yummy as well. I love having sugar once in a while but to suppress those cravings I like to eat my guilt free bites and these are amazing substitute to satisfy your cravings.

Ingredients

-          1 ¼ cup almond flour

-          ½ cup flaxseed meal

-          2 Tbsp orange zest

-          ½ cup ground pistachios

-          1 tsp vanilla extract

-          1 egg

-          ¼ cup coconut oil

-          ½ tsp baking powder

-          1/3 cup Truvia/ erythitol

-          Pinch of salt

Method – Mix almond flour, flaxseed meal, baking powder and truvia in a bowl. In another bowl, whisk eggs, vanilla extract, orange zest and coconut oil together. Add a pinch of salt to the dry mix and mix wet ingredients to dry ingredients. Fold all the ingredients well until a dough is formed. You can use your hands to make a proper dough. Cover this mix and refrigerate for 1 hour. Preheat oven to 375 deg F. Take a baking tray and put a parchment paper on it. Remove the bowl from the refrigerator and make small balls with your palms.  Place the balls on the baking tray and gently flatten them to make a cookie like structure. Place them in the oven for 10-12 mins until golden brown from the top. Remove them from the oven and let it cool for 15 mins. Sprinkle ground pistachios over them and some orange zest. Serve them with a hot cup of coffee or tea. Enjoy!!

One pot chicken and potatoes 🥘

Ingredients 
- 12 ounce Dutch baby potatoes 
- 2 tbsp glutenfree flour 
- 10-12 chicken thighs, skin on, bones in
- 1 tbsp olive oil 
- salt and pepper to taste
- herbs ( add dried rosemary, thyme, basil, oregano and whatever you like)
- 1 cup chicken broth
- 1/4 cup rice vinegar
- 2 tsp Dijon mustard
- 1 tsp Worcestershire sauce 
- 2 garlic cloves mined 
- 5 sprigs thyme 

Method - In a small bowl mix chicken broth, rice vinegar, Dijon mustard and Worcestershire sauce. Preheat oven to 325 deg F. Season chicken with salt pepper and all the herbs. Heat olive oil in a oven pot ( pot that can be used in oven as well as stove). Sear the chicken skin side down until golden brown. Flip it and sear it on the other side until golden brown. Transfer it to a plate and keep aside. Sauté potatoes in the chicken fat until caramelized. Transfer potatoes in a plate and keep it aside. Add flour to remaining chicken fat and whisk until a paste is formed. Add a little butter if it’s a little dry. Cook it for a minute. Add broth to this and whisk properly. Add garlic and thyme. Season with salt and pepper to taste. Place the potatoes in the sauce and add chicken on top. Cover it and bake for 40 mins. Remove from the oven. Serve hot !! Enjoy your lovely evening with this most amazing recipe 🥘

Falling in love with Matcha slowly but surely. I love teas but I was not a big fan of the matcha green tea coz of the taste. But off late I think my taste buds are thanking me for it 😃 I wanted to try a different cake and I couldn’t stop thinking of matcha. And since it’s FriYaY I added a tiny bit of Cointreau (optional) to the frosting 😃
Recipe Dry Ingredients - 1 1/2 cup of gluten free flour
- 2 tsp matcha green tea powder
- 2 tsp baking powder - pinch of salt - 1 cup brown sugar
Mix all the dry ingredients in a bowl. Sift it if you don’t want any lumps.
Wet ingredients - 3 eggs
- 3/4 cup milk - 8 tbsp butter - 2 tsp vanilla
Preheat oven to 350 deg F. In a large bowl, whisk all the wet ingredients properly. Add the dry ingredients slowly and whisk to blend. Take a non stick cake pan and spray coconut oil. You can use any oil. Pour the mix into the pan. Bake in the oven for 25 mins. Your yummy matcha cake is ready. Let it cool. Meanwhile we make the frosting.
Frosting ingredients - 8 tbsp butter
- 1 cup confectioners sugar - 2 tbsp Cointreau - 2 tbsp orange juice - orange zest
- 2 drops orange color
Put butter in the mixer. Beat it well and slowly add sugar while you beat it. Beat it for another 2-3 mins. Add Cointreau slowly with orange juice. Beat well. Add orange zest and two drops of orange color. Beat well. As it turns fluffy, you can stop beating. That means your frosting is ready 😃
Spread it over the cake and decorate it with some flowers. Your delicious cake is ready. 
Enjoy your Friday with this delicious cake. 
Happy Friday y’all. #matchacake

Hot Toddy !! Last night was super cold and as it started freezing, we love to sip a hot cuppa Toddy. Here’s the recipe to keep you warm on those extremely cold nights -
Ingredients - 4 cups water
- 5 cloves
- 3 cardamom crushed - 1 stick cinnamon - 1 star anise - 1 tsp black tea - 1 tbsp honey - 2 lemons
- 2 ounces Bourbon ( I used Knob creek) optional
Take water in a saucepan. Add all the spices and bring it to a boil. Add black tea and simmer it for 2-3 mins depending upon how dark you want. Strain the water into a cup. Stir honey and add bourbon . If you want you can add brandy or rum instead of bourbon . Squeeze a lemon into the mug. Drop the lemon in it. Enjoy this amazing hot cuppa.

Cranberry Balsamic chicken 
I am usually not the one in the house to cook chicken since hubby is amazing in it. But I surprised him for lunch with this amazing recipe. I hope he likes it. I had few cranberries left and I really wanted to give it a try with chicken. So here is this amazing recipe - 
Ingredients - 1 tbsp oilive oil
- 1 lb boneless chicken - 2 tbsp butter - 1/2 cup fresh cranberries - 1/3 cup balsamic vinegar - 2 cloves finely chopped - 4 sprigs rosemary - 2 tsp thyme leaves - 1 tbsp brown sugar - zest of orange 
Method - Take chicken breasts in a bowl. Sprinkle salt and pepper on it. Preheat oven to 325 deg F. In a skillet on medium flame, heat olive oil. Add chicken to the oil and cook it for 4 mins till golden. Remove chicken from the skillet. Add butter to this oil. Let it melt and then add cranberries with garlic, brown sugar, vinegar and orange zest. Cook it for a minute and then add the chicken to the skillet. Simmer until the liquid thickens and the cranberries are soft. Now transfer the skillet to oven and cook it for 10 mins. Serve it warm 😃 #cranberrychicken

Chicken tikka masala Enchiladas!
Sounds amazing right 😃 Hubby cooked a delicious meal on my birthday. It was not just outstanding but equally scrumptious meal. At 12 in the noon he took a plunge in the kitchen and surprised us with these delicious enchiladas I had never had. Totally in awe with the food and love him even more. 
Ingredients - 2 boneless, skinless chicken breasts
- ¾ cup + 4tbsp tikka masala paste
- 3 cups milk
- ½ cup cream
- 1 cup tomato sauce
- 2 tbsp cooking fat
- 1½ cup shredded cheese
- 12 tortillas*
cotija cheese for garnish
chopped cilantro for garnish
FOR THE TIKKA MASALA PASTE:
- 5 garlic cloves, peeled and smashed
- 3 tbsp garam masaala (recipe follows)
- 3” knob ginger, peeled and sliced
- 2 onions, peeled and quartered (I used one red and one white)
- ½ cup tomato paste
- 1 cup, roughly chopped cilantro
- ½ cup mint, roughly chopped
- juice of 1 lemon and zest
- ½ cup unsalted almonds
- ¼ cup unsweetened shredded coconut
- 2 tsp turmeric
- 3 tsp salt
- 1 tsp red chili powder
FOR THE MASALA SAUCE:
- ⅔ to 1 cup tikka masala paste (less paste to keep it more mild)
- 3 cups milk
- ½ cup cream - 8 oz tomato sauce
- 2 tbsp cooking fat such as coconut oil/ghee/vegetable oil
FOR GARAM MASALA:
- 2 tbsp coriander
- 2 cinnamon sticks
- 2 tsp whole cloves
- 1 tsp fennel seeds
- 2 tsp green cardamom pods
- 2-3 black cardamom pods

Instructions
MAKE THE GARAM MASALA. In a dry pan, over high heat, toast all the spices for the garam masala until fragrant, 2-3 minutes tossing occasionally to prevent burning. Please in a spice grinder and grind into a fine powder. Store tightly covered at room temperature for up to 1 year.
TOAST THE ALMONDS AND COCONUT. In the same dry pan, toast the almonds and coconut until the coconut becomes golden brown and releases a nutty fragrance. Stir occasionally to prevent burning.
PUREE ALL TIKKA MASALA INGREDIENTS. Place the toasted almonds, coconut, and all remaining ingredients into a food processor and pulse until you have a mostly smooth paste. Store tightly covered in the refrigerator for up to three weeks and in the freezer for up to six months.

MAKE THE MASALA SAUCE: Heat cooking fat in a medium saucepan over medium heat. Once fat is heated, add ⅔ to a full cup of the tikka masala paste, depending on your spice preference. Saute until the paste is fully cooked and begins to separate from the fat, about 5 minutes. Add tomato sauce and let cook for 1-2 minutes. Add milk and cream, or coconut milk and bring to a boil. Reduce heat and simmer for 15 minutes. 
PREHEAT OVEN to 375 degrees.
MARINATE THE CHICKEN. Combine 4 tbsp of tikka masala paste with chicken. Coat well. Cover and refrigerate for a minimum of 30 minutes or up to 24 hours in the fridge.
MAKE THE TIKKA MASALA SAUCE. In a large saucepan, heat cooking fat over medium heat. Add remaining tikka masala paste and stir for 3-4 minutes, until masala starts to turn a nutty brown. Add tomato sauce. Stir to mix into masala paste. Slowly add in milk and cream. Bring to a boil and reduce to a simmer. Add the marinated chicken, cover and cook for 20 minutes, until chicken is cooked completely, until juices run clear. Remove chicken from masala sauce and shred with two forks while chicken is still very hot.

MAKE THE FILLING. In a medium bowl, combine shredded chicken with ½ to ¾ cup of the tikka masala sauce and 1 cup of cheese. Add enough liquid to moisten the chicken and you may need more or less, depending on how shredded chicken you have.
HEAT THE TORTILLAS. In a dry frying pan, heat the tortillas, one tortilla at a time. Heat each side for 15-20 seconds, just until they become pliable. Wrap the tortillas in a clean towel to keep warm while assembling the enchiladas.
ASSEMBLE THE ENCHILADAS. In a greased 9X13 baking dish, spread 1 cup of the unused tikka masala. Taking one tortilla out at a time from the towel, using a pair of tongs, dip into the remaining masala sauce, just enough to lightly coat the tortillas on each side. Fill with a heaping tablespoon of the chicken and cheese mixture. Roll and place into the pan, seam side down. Continue doing this for all the tortillas.** Top the enchiladas with any remaining masala sauce. Sprinkle with the remaining cheese and cover tightly with aluminum foil.
BAKE covered for 20 minutes. Uncover and bake an additional 3-5 minutes, until the cheese melts.
GARNISH with cotija cheese and fresh cilantro if desired. Serve enchiladas warm !

Chocolate Modak 😃

While we eagerly wait for Ganpatiji to arrive, I made these Chocolate Modaks at home. Super quick, super easy and oh so delicious recipe !! Ingredients - 2 cups milk powder
- 4 Tbsp Ghee
- 1/2 cup Sugar - 1/2 cup Milk - 2 Tbsp cocoa powder - 1 tsp vanilla extract

Method - Heat a non stick pan for few mins and turn it off. Now add ghee, milk and milk powder. Mix this mixture properly and then turn on the gas on low flame. Add sugar. Mix it for 2-3 mins till all the mixture is properly cooked. Add cocoa powder and 2 Tbsp milk to this mix and cook it for few more minutes till the ghee is left out from the mix. Turn off the gas and let the mix cool for few mins. Now take a modak mould and add this mixture inside it and fill it tightly and remove the excess mixture. Your Chocolate Modaks are ready 😃 enjoy !! Happy Ganesh Chaturthi everyone !! Ganapati Bappa Morya  #chocolatemodak#ganapatibappamorya #ganeshchaturthi#goyaeats

Happy Halloween guys. Hope you all are having a spooky day. I made this triple layered chocolate cake for kids today and it turned out Amazing. Simple and easy recipe with a little touch of spookiness in it 😃

Ingredients
For the cake :
- 2 3/4 cup gluten free flour
- 1 1/2 cup unsalted butter softened
- 1 1/2 cup brown sugar/ coconut sugar
- 3 large eggs - 1 tbsp pure vanilla extract
- 1/2 cup cocoa powder unsweetened - 1 1/2 tsp baking powder
- 1 tsp baking soda - 1 /2 tsp salt
- 1 3/4 cup milk - 1 1/2 tsp espresso powder
1 1/2 cup boiling water 
For the frosting :
- 1 cup unsalted butter softened - 1 1/2 tsp pure vanilla extract
- 1 to 2 tbsp milk
- 3 cups confectioners sugar 
Eyeballs - Eyeball candy from @target - marshmallows 
Method : 
For the cake - Preheat oven to 350 deg F. Take three 8 inch cake pans and grease them properly. Now mix all the dry ingredients in a bowl. Sift it if necessary. In another bowl, with an electric mixer cream the butter and sugar till it’s fluffy. Add vanilla and eggs, one at a time and whisk it well. Add milk to this mixture slowly and keep mixing. Now add hot water slowly and keep mixing it properly. At last add the dry ingredients and mix well. Mix it till all the ingredients have properly combined. Pour it in each pan in equal amounts. Bake it for 25-30 mins until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and let them cool completely. 
Meanwhile, for the frosting, we combine sugar and butter with an electric mixer on low speed. Add vanilla and milk and beat it well. Gradually beat the mix till the mix is smooth and easily spreadable on the cake. When the cakes cool completely, frost the top of the cakes and then stack them evenly. Now frost the sides. Sift a layer of cocoa powder at the top. For the eye balls, make a hole in each marshmallow and put the eyeball candies inside them. Your Lovely cake is ready. Enjoy! 

Yakhni Pulao! 
Completing our journey through Kashmir, we thought of trying one of its most traditional recipes. 
Yakhni is an aromatic meat stock in which rice is cooked with chunks of goat meat and Yakhni Pulao is a traditional preparation using long grained basmati and spices infused mutton(goat meat)
Ingredients:-
For the goat meat
- 1 lb goat meat
- 1 onion, roughly chopped
- 2-inch ginger, chopped
- 6 cloves of garlic chopped
- 2 bay leaves
- 5 green cardamoms
- 2-inch cinnamon stick
- 8 cloves 
For the Pulao:-
- 3 tbsp. Ghee
- 2 bay leaves
- 7 cloves
- 3-inch cinnamon
- 6 green cardamoms
- 5 onions, sliced
- 2 tbsp. ginger and garlic paste each
- 1 tsp nutmeg powder
- 1 tsp Cinnamon powder
- 4 cups of basmati rice
- 6 cups of goat meat stock
- 1 cup yogurt
- Salt to taste

Method:-
1. Make a potli (Pouch) using a muslin cloth with all the dry ingredients and add it with mutton and boil it till the mutton is cooked. Dont throw the stock.
2. Heat a vessel and melt ghee and add the whole spices.
3. Add the onions and fry untill the onions turn golden.
4. At this time add ginger garlic paster and continue to saute.
5. Add the nutmeg and cinnamon powder, yogurt and boiled mutton and cook for 3-4 mins, keep mixing. Then add the rice and saute for a minute.
6. Add the goat meat stock which we recovered after boioing the meat and cover and cook for 15-20 min on low flame till the rice is done. Make sure to use a heavy lid to cover the vessel to prevent the steam from escaping

Yakhni Pulao is ready to serve!
#yakhnipulao #kashmirifood#foodtalesofindia

Enjoyed a beautiful Fine Dine experience at home with this elegant recipe. Since my mom is vegetarian, Hubby came up with a mouth watering recipe. It was so yum that his super impressed father in law was caught red handed licking his fingers haha. Here's the recipe - 
For green Chilli Chutney stuffing - 1 cup cilantro, 1 cup mint, 2 garlic cloves, 2 green chillies, a piece of ginger, salt and 1 tsp cumin seeds. Grind it well. Add water if you need but don't make it too thin. 
For Pasanda - 250gms Malai paneer, salt- pepper to taste. Cut paneer into big chunks. Slit a chunk right in the middle to make it like a pocket and stuff it with green chilli Chutney. Place it on the grill pan for 3-4 mins each side. Make sure that it leaves some grill marks on the paneer pieces. Keep it aside.
For Makkhanwala sauce - 1 cup sliced tomatoes, 1 tbsp garlic, 1 tbsp ginger, 2 Tbsp Cashew nuts, 1 cup green pepper, 2 Tbsp butter, 2 Tbsp cream, 1 tsp coriander powder, 1 tsp kashmiri red chilli powder, 1 tsp roasted fenugreek powder and 1 tsp Garam Masala. Place all the ingredients except the dry spices, cream and butter in a saucepan. Add 4 cups of water and bring it to boil. Once cooled. Put it in a blender and make a smooth paste. Strain it and put it back in the saucepan. Now add the dry spices with cream and butter and simmer it for 4-5 mins. Make sure that the sauce is smooth and thick. Your Makkhanwala sauce is ready.
Pesto-Papaya salad - two big slices of Papaya diced into small pieces, 1tsp garlic powder, 1 tbsp olive oil, half a cup chopped carrots, half a cup chopped green onions, half a cup chopped tomatoes, 2 Tbsp pesto ( for pesto please refer my Tarte Au Soleil Recipe). Mix everything in a salad bowl. 
I love the art of plating. Enjoyed styling this dish with a spiral Makkhanwala sauce. Took a small wooden skewer and inserted two stuffed paneers on both sides. Filled the middle spiral region with salsa and placed the paneer stick in the middle. Super easy, elegant and yummy food is served. Enjoy with a glass of wine!!