ingredients

for pasta

1 1/2 cups penne pasta
4 1/2 cups water
1 teaspoon salt

for alfredo sauce

1 1/2 tablespoon butter - softened
1 tablespoon garlic - minced
1 tablespoon flour
1 cup milk
1/2 teaspoon crushed black pepper
1/3 teaspoon salt, to taste
1/3 cup mozzarella cheese
1 tablespoon parmesan cheese
1/2 teaspoon oregano

directions

for pasta

Boil pasta with salt and water in a pot as per the package instructions. Reserve pasta water for later use.

for alfredo sauce

In a pan, saute minced garlic with butter on a medium flame until it is fragrant and softens. Add a tablespoon of flour and stir continuously to avoid lumps. Pour in milk while stirring. Add salt, crushed black pepper, and oregano. Cook the sauce until it thickens as per your preference. Add extra milk or pasta water if it is too thick. Toss in boiled pasta, mozzarella cheese, and parmesan cheese. Garnish with oregano and serve hot.

ingredients

for seasoning

1/2 teaspoon crushed red chili
1/2 teaspoon red chili powder
1/3 dry mango powder
1 teaspoon sugar
1/3 teaspoon salt

for green sauce

10 green chilis
1/2 cup mint leaves
1/3 cup coriander
1/2 cup parsley
1/2 teaspoon cumin seeds
1/4 teaspoon black salt
1/4 teaspoon salt
1 tablespoon lemon juice
1/2 tablespoon tamarind pulp

for assembling

2 1/2 cups yogurt
1/2 cup cold water
1/2 cup boiled chickpeas
1/2 cup boiled potatoes - cubes
1/3 cup red onion - julienne

for garnish

1/2 teaspoon tamarind pulp
1 teaspoon brown sugar
1 teaspoon cold water
1 fried spring roll pastry sheet

directions

for seasoning

Grind crushed red chili, red chili powder, dry mango powder, sugar, and salt for later use.

for green sauce

Blend green chilis, mint leaves, coriander, parsley, cumin seeds, black salt, salt, lemon juice, and tamarind pulp into a smooth sauce.

for assembling

In a large bowl, whip up 2 1/2 cups yogurt and water with the prepared seasoning and a tablespoon of the green sauce. Toss in boiled chickpeas, potatoes, and red onion.

for garnish

Blend tamarind pulp, brown sugar, and cold water to make a sweet-tangy sauce. Drizzle over the salad and crush the pastry sheet to garnish.

ingredients

for dough prep

3 cups all-purpose flour
1/2 cup lukewarm water, as needed
2 1/2 tablespoons yogurt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 tablespoons sugar
1/2 teaspoon salt
1/2 cup oil

for dusting

1/2 cup all-purpose flour

for cooking

1/2 cup water

for topping

3 tablespoons BBQ sauce
1/2 cup sweetcorn
1/3 cup pickled jalapeno
1 cup mozzarella cheese - shredded
1/4 cup white onion - sliced
1/3 teaspoon oregano
1/2 teaspoon red chili flakes
1/2 cup cheddar cheese (optional)

directions

for dough prep

In a large bowl, mix all-purpose flour, yogurt, baking powder, baking soda, sugar, salt, and oil with a spatula. Gradually add lukewarm water and knead for 5-10 minutes to make a soft, elastic dough. Cover with a lightly wet cotton kitchen towel and rest for 15-20 minutes.

for cooking

Dust some flour on the surface and stretch out the dough with hand or flatten with a rolling pin. Heat a griddle or a cast-iron pan on medium-high flame. Use a brush or hand to wet one side of the flattened crust. Spread wet side on the heated pan and cook for 1-3 minutes until bubbles form and the base is golden brown.

for topping

Spread BBQ sauce on the cooked crust. Layer with cheese, sweetcorn, onion, and pickled jalapeno.

for broiling

Turn on the oven broiler and broil the pizza until the cheese melts and brown spots appear. Garnish with oregano and red chili flakes.

ingredients

10 bread slices - any (white used here)
1 cup spicy chicken nuggets - chopped
5 cheddar cheese slices
1/2 cup flamin' hot cheetos - crushed
1/2 cup garlic mayo
1 tbsp mustard sauce (optional)
1 tsp butter

directions

Spread garlic mayo on one side of the bread slices. Assemble with cheddar cheese slices, spicy chicken nuggets, and Cheetos. In a panini press or grill pan, melt the butter and grill the sandwiches for 1-2 minutes on each side.

ingredients

for tortillas

1 cup whole wheat flour
1/3 cup lukewarm water
1/4 teaspoon salt

for dusting

1/3 cup whole wheat flour

for chicken filling

1/2 cup boneless chicken - julienne
1 tablespoon worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon mustard sauce
1/4 teaspoon crushed red chili
1/4 teaspoon crushed black pepper
1/2 teaspoon hot sauce
1/2 teaspoon salt, to taste
1 tablespoon oil

for assembling

1/2 medium red pepper - julienne
1/2 small brown onion - julienne
1/4 cup cheddar cheese
1/4 cup mozzarella cheese
1 scallion stalk - chopped
1/2 teaspoon butter or ghee

directions

for tortillas

In a large bowl, mix whole wheat flour and salt and gradually add water to form a semi-soft, elastic dough. Cover it with a cotton kitchen towel and rest for 10 minutes. Form 2-inch balls, dust some flour on the board, and flatten each ball evenly with a rolling pin. Heat a pan on medium-high flame and cook both sides of tortilla until light brown spots are formed.

for chicken filling

Marinate chicken for 10 minutes with worcestershire sauce, mustard sauce, garlic powder, onion powder, crushed red chili, crushed black pepper, hot sauce, and salt. Heat a pan on medium-high flame with oil and saute the marinated chicken until it is fully cooked.

for assembling

Lightly butter one side of tortilla over a heated pan on low-medium flame. Layer mixed cheese, chicken, red pepper, onion, and cover with another tortilla. Turn over and make the quesadillas as crispy as you like. Garnish with scallion and serve hot.

ingredients

for dough prep

3 1/2 cups whole wheat flour
1/2 cups lukewarm water, as needed
1/2 teaspoon salt
1 teaspoon ghee or oil

for dusting

1/2 cups whole wheat flour

directions

for dough prep

Add whole wheat flour and salt in a large bowl. Gradually add lukewarm water and knead for 5 minutes until it is a semi-soft, elastic dough. Oil the dough ball. Cover with a lid or plastic wrap and rest for 15-20 minutes.

for dough balls

Divide the dough into 2 inch balls. Dust some flour on the surface and press a ball with your hand. Flatten with a rolling pin. Repeat the process for each ball.

for cooking

Heat a griddle on a medium-high flame and cook the tortillas until light brown spots appear. Cover with a cotton kitchen napkin to keep warm.

ingredients

for chicken prep

2 pounds boneless chicken - strips
1 tablespoon garlic powder
1 teaspoon red chili powder
1 teaspoon crushed black pepper
1 tablespoon hot sauce
1/2 teaspoon mustard sauce
1 tablespoon salt, to taste
1 tablespoon vinegar
1 tablespoon oil

for coating

2 cups all-purpose flour
2 cups chilled water

for frying

5 cups oil

for seasoning

1 teaspoon garlic powder
1 teaspoon paprika
1/3 crushed red chili
1/3 teaspoon sugar
1/4 teaspoon salt

directions

for chicken prep

Marinate chicken with the prep ingredients and refrigerate overnight.

for coating

Coat the marinated chicken in all-purpose flour, then in chilled water, and recoat in flour. Squeeze the chicken using hand pressure and dust off the excess flour.

for frying

Heat 5 cups oil in a frying pot on a medium-high flame and fry the tenders until fully cooked and golden brown. Drain on a paper towel.

for seasoning

Finely grind the spice mix. Toss the tenders in a bowl with added seasoning until evenly coated. Serve hot.

ingredients

for fish prep

5 large Hamour slices - washed and pat dried
3 tablespoons lemon juice
1 tablespoon red chili powder
1/2 tablespoon crushed red chili
1/2 tablespoon minced garlic
1 teaspoon crushed black pepper
1 teaspoon roasted cumin seeds powder
1 tablesppon carom seeds
1 tablespoon coriander powder
1 teaspoon turmeric powder
1/2 tablespoon salt, to taste

for frying

1/2 cup oil or ghee

directions

for fish prep

Prepare the marination in a large bowl by adding the spices and lemon juice. Coat fish slices evenly with the spice mix and refrigerate overnight.

for frying

Heat a pan over the low-medium flame with oil. Shallow fry the fish until it is golden brown and fully cooked. Serve hot.

ingredients

for yeast proofing

1 11 g instant yeast packet
1 cup lukewarm water
1 tablespoon sugar

for dough prep

5 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 tablespoons sugar
1/2 cup oil
1/2 cup lukewarm water, as needed

for resting

1 tablespoon oil

directions

for yeast proofing

In a large bowl, stir instant yeast and sugar in lukewarm water and rest for 10-15 minutes.

for dough prep

Add salt, sugar, 1/2 cup oil, and all-purpose flour in the yeast mix and use a spatula to bring the ingredients together. Gradually add lukewarm water and knead for 5-10 minutes to make a soft, stretchy dough ball.

for resting

Oil (1 tablespoon) the dough ball and cover the bowl with a lid or plastic wrap. Rest at room temperature for at least 1-3 hours.

ingredients

for chicken prep

1 cup boneless chicken - julienne
1 teaspoon worcestershire sauce
1 teaspoon crushed red pepper
1/2 teaspoon paprika
1/2 tablespoon garlic powder
1 teaspoon salt, to taste
pinch of nigella seeds

for sauteing

1 tablespoon butter
1/4 teaspoon garlic powder
1/2 teaspoon parsley - chopped

directions

for chicken prep

In a bowl, marinate chicken with worcestershire sauce, crushed red pepper, paprika, garlic powder, salt, and nigella seeds for 5-10 minutes.

for sauteing

Melt butter with garlic powder in a pan on low-medium flame.

Add the marinated chicken and saute until it is fully cooked on a medium-high flame. Sprinkle chopped parsley to garnish.