Category: Recipes

Ingredients
Mutton mince (keema) – 500 g
Onion – 1 medium, finely chopped
Tomato – 1 small, finely chopped
Green chillies – 2–3, finely chopped
Ginger-garlic paste – 1 tbsp
Fresh coriander – 3 tbsp, chopped
Pomegranate seeds (anardana), crushed – 1 tbsp
Cumin seeds – 1 tsp
Coriander seeds, crushed – 1 tbsp
Red chilli flakes – 1–1½ tsp
Red chilli powder – 1 tsp (adjust to taste)
Garam masala – 1 tsp
Salt – to taste
Cornflour or besan – 2 tbsp
Egg – 1
Oil – for shallow frying

Method
Mix: In a bowl, combine keema, onion, tomato, green chillies, ginger-garlic, coriander, all spices, salt, cornflour/besan, and egg. Mix well until sticky.
Rest: Cover and rest 15–20 minutes (helps binding and flavor).
Shape: Take a lemon-sized portion, flatten into a round chapli shape.
Fry: Heat oil on medium. Shallow-fry kebabs until golden brown on both sides (about 3–4 min per side).
Serve: Hot with naan, lemon wedges, onion rings, and green chutney.

Ingredients:
250g bhindi (okra/ladyfinger), chopped
1 medium onion, finely sliced
1 medium tomato, chopped
2 green chilies (optional), slit
1 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp coriander powder
1/2 tsp garam masala (optional)
Salt to taste
2–3 tbsp oil
1 tsp lemon juice or amchur (dry mango powder) – optional, for tanginess

Instructions:

1. Prep the Bhindi:

Wash and dry the bhindi completely using a kitchen towel.

Cut into small round pieces.

2. Cook the Bhindi:

Heat 1 tbsp oil in a pan. Add the chopped bhindi and sauté on medium heat for 8–10 minutes until the sliminess goes away.

Remove and set aside.

3. Tempering:

In the same pan, heat remaining oil. Add cumin seeds and let them splutter.

Add onions and sauté until golden.

4. Add Tomatoes & Spices:

Add tomatoes and green chilies. Cook until the tomatoes soften.

Add turmeric, red chili powder, coriander powder, and salt. Mix well.

5. Combine Bhindi:

Add the sautéed bhindi to the pan. Stir gently to coat with masala.

Cover and cook for another 5–7 minutes, stirring occasionally.

6. Final Touch:

Add garam masala and a splash of lemon juice or a pinch of amchur. Mix and cook for 2 minutes.

7. Serve Hot:

Serve with roti, paratha, or dal-chawal.

Ingredients
1 cup dill pickle chips or spears (patted very dry)
8 oz mozzarella or cheddar cheese, cut into small cubes
½ cup all-purpose flour
2 large eggs
1 cup panko breadcrumbs (for extra crunch)
½ tsp garlic powder
½ tsp paprika
¼ tsp black pepper
Oil for frying (vegetable or canola)
Optional dipping sauces: ranch, spicy mayo, honey mustard
Instructions
Prep the pickles
Pat pickles completely dry with paper towels (this is key for crispiness).
Assemble
Place a cheese cube on top of each pickle piece.
Press gently so the cheese sticks.
Breading station
Bowl 1: flour
Bowl 2: beaten eggs
Bowl 3: panko mixed with garlic powder, paprika, and pepper
Coat
Dip each pickle-cheese bite into flour → egg → seasoned panko.
For extra crispiness, repeat the egg + panko step.
Chill
Freeze for 20–30 minutes (prevents cheese blow-out).
Fry
Heat oil to 350°F (175°C).
Fry in batches for 2–3 minutes until golden brown.
Drain on paper towels.
Air Fryer Option
Spray bites lightly with oil
Air fry at 400°F (200°C) for 7–9 minutes, flipping halfway
Pro Tips
✔ Use panko, not regular breadcrumbs
✔ Dry pickles = crispy coating
✔ Freezing is the secret to perfect melty centers

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 teaspoon kosher salt
• ½ teaspoon paprika
• ¼ teaspoon black pepper
• ¼ cup unsalted butter
• 2 tablespoons olive oil
• 8 cloves garlic, finely minced
• ½ teaspoon crushed red pepper flakes (adjust to taste)
• 1 tablespoon soy sauce
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh parsley, finely chopped (for garnish)
• Cooked white rice or crusty bread, for serving (optional)

Instructions

1. Season the Shrimp

Pat shrimp dry with paper towels. Season evenly with salt, paprika, and black pepper. Set aside for 5 minutes.

2. Heat the Pan

Heat a large skillet over medium heat. Add olive oil and butter. Once butter is melted and lightly bubbling, add shrimp in a single layer.

3. Cook the Shrimp

Cook shrimp for 2–3 minutes on the first side until partially pink. Flip and cook for 1–2 minutes more, until just cooked through.

4. Add Garlic and Chili

Add minced garlic and crushed red pepper flakes. Stir continuously for about 30 seconds, until fragrant but not browned.

5. Finish the Sauce

Stir in soy sauce and lemon juice, coating the shrimp evenly. Cook for 30 seconds, then remove from heat.

6. Garnish and Serve

Garnish with fresh parsley and serve immediately over rice or with crusty bread to soak up the garlic butter sauce.

Ingredients

Roasted Vegetables

• 1 cup cherry tomatoes
• 1 cup zucchini, sliced
• 1 cup bell peppers (red & yellow), sliced
• 1 cup carrot sticks
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 teaspoon dried thyme or rosemary

Cheese Selection

• ½ cup crumbled feta
• ½ cup cheddar cheese, cubed
• ½ cup gouda or brie, sliced

Cranberry Sauce

• ½ cup fresh or canned cranberries
• 2 tablespoons honey or maple syrup
• 1 tablespoon orange juice
• Pinch of ground cinnamon

Extras

• Crackers or toasted baguette slices
• Mixed nuts (almonds, walnuts, or pecans)
• Fresh herbs, for garnish

Instructions

1. Roast the Vegetables

Preheat oven to 400°F (200°C).

Place cherry tomatoes, zucchini, bell peppers, and carrots on a baking sheet. Drizzle with olive oil, season with salt, pepper, and dried herbs, and toss to coat evenly.

Roast for 20–25 minutes, until tender and lightly caramelized.

2. Make the Cranberry Sauce

In a small saucepan over medium heat, combine cranberries, honey (or maple syrup), orange juice, and cinnamon.

Simmer for 5–7 minutes, stirring occasionally, until the sauce thickens. Remove from heat and allow to cool slightly.

3. Assemble the Grazing Platter

Arrange roasted vegetables, cheeses, crackers, and nuts on a large serving board or platter.

Place cranberry sauce in a small bowl and set it in the center.

4. Garnish and Serve

Scatter fresh herbs over the platter for color and freshness. Serve immediately or at room temperature.

Ingredients

• 250 g beef (thinly sliced or ground)
• 4 small corn or flour tortillas
• ½ cup fresh pineapple, diced
• 1 small onion, thinly sliced
• 1 red bell pepper, sliced
• 1–2 tablespoons soy sauce
• 1–2 teaspoons chili paste or sriracha (to taste)
• 1 teaspoon garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 tablespoon vegetable oil
• Salt and black pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Marinate the Beef

In a bowl, combine beef with soy sauce, garlic, ginger, chili paste, salt, and black pepper. Mix well and let marinate for 10–15 minutes.

2. Cook the Vegetables and Pineapple

Heat vegetable oil in a large skillet over medium-high heat.

Add onion and bell pepper and sauté for 3–4 minutes until slightly softened.

Add diced pineapple and cook for 2 minutes, allowing it to lightly caramelize. Remove from skillet and set aside.

3. Cook the Beef

In the same skillet, add the marinated beef. Stir-fry for 4–5 minutes, until fully cooked and lightly browned.

4. Warm the Tortillas

Heat tortillas in a dry skillet or microwave until warm and pliable.

5. Assemble the Tacos

Divide beef evenly among tortillas. Top with pineapple-vegetable mixture and garnish with fresh cilantro.

Serve with lime wedges on the side.

Ingredients

For the Beef

• 1.5 lbs (680 g) ribeye or sirloin steak
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• Fresh cilantro, for garnish (optional)

For the Nam Jim Jaew Sauce

• 2 tablespoons fish sauce
• 1 tablespoon fresh lime juice
• 1 tablespoon tamarind paste
• 1 tablespoon toasted rice powder
• 1 teaspoon chili flakes (adjust to taste)
• 1 teaspoon sugar
• 1 small shallot, finely chopped
• 1 tablespoon chopped fresh cilantro
• 1 green onion, thinly sliced

Instructions

1. Marinate the Beef

In a bowl, mix oyster sauce, soy sauce, fish sauce, sugar, and vegetable oil. Coat the steak evenly with the marinade. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.

2. Prepare the Nam Jim Jaew Sauce

In a small bowl, combine fish sauce, lime juice, tamarind paste, toasted rice powder, chili flakes, sugar, shallot, cilantro, and green onion. Mix well and set aside.

3. Cook the Steak

Preheat a grill or heavy skillet over high heat. Cook the marinated steak for 3–5 minutes per side for medium-rare, adjusting time based on thickness and desired doneness.

4. Rest and Slice

Remove steak from heat and let it rest for 5–10 minutes. Slice thinly against the grain for maximum tenderness.

5. Serve

Arrange sliced beef on a platter and serve with Nam Jim Jaew sauce on the side for dipping. Garnish with fresh cilantro if desired.

Ingredients

Carrot Cake

• 2½ cups (310 g) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg (optional)
• 1 cup (240 ml) vegetable oil
• 1½ cups (300 g) brown sugar
• ½ cup (100 g) granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups (300 g) grated carrots
• ½ cup (60 g) crushed pineapple, drained (optional)
• ½ cup (60 g) chopped walnuts or pecans (optional)

Cream Cheese Frosting

• 225 g (8 oz) cream cheese, softened
• ½ cup (115 g) unsalted butter, softened
• 3½ cups (420 g) powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon milk or cream (as needed for consistency)

Instructions

1. Prepare the Batter

Preheat oven to 175°C (350°F). Grease and line three 8-inch round cake pans with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In a large bowl, whisk together vegetable oil, brown sugar, and granulated sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Gradually fold the dry ingredients into the wet mixture until just combined. Gently fold in grated carrots, crushed pineapple (if using), and nuts.

2. Bake

Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Remove from oven and allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

3. Make the Cream Cheese Frosting

In a large bowl, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, beating until fluffy. Mix in vanilla extract and milk or cream until the frosting reaches a smooth, spreadable consistency.

4. Assemble the Cake

Place one cake layer on a serving plate and spread an even layer of frosting on top. Repeat with the remaining layers. Frost the top and sides of the cake evenly.

Garnish with chopped nuts or shredded carrots if desired.

Ingredients

For the Shrimp

• 1 lb large shrimp, peeled and deveined (tails on)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• ½ teaspoon paprika
• ½ teaspoon black pepper
• Salt, to taste
• Pinch of chili flakes (optional)

For the Plate

• 1 cup cooked white rice (jasmine or basmati)
• 1 cup chopped romaine or iceberg lettuce

Instructions

1. Season the Shrimp

Pat the shrimp dry with paper towels. Season evenly with salt, black pepper, paprika, and chili flakes (if using).

2. Sauté the Garlic

Heat olive oil and butter in a large skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds, until fragrant.

3. Cook the Shrimp

Add shrimp to the skillet in a single layer. Cook for 2–3 minutes per side, until pink, lightly golden, and fully cooked through.

4. Finish the Sauce

Spoon the garlic butter pan sauce over the shrimp and remove from heat.

5. Assemble the Plate

Serve the shrimp with fluffy white rice and fresh chopped lettuce on the side. Spoon extra pan sauce over the rice for maximum flavor.

Ingredients

For the Lobster

• 1 lb (450 g) cooked lobster meat, chopped
• 1 tablespoon butter
• Salt and black pepper, to taste

For the Alfredo Sauce

• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt and black pepper, to taste

For the Pasta & Spinach

• 8 oz (225 g) fettuccine or pasta of choice
• 2 cups fresh spinach, roughly chopped

Optional Garnish

• Chopped fresh parsley
• Extra grated Parmesan cheese

Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.

2. Sauté the Lobster

In a large skillet over medium heat, melt 1 tablespoon butter. Add chopped lobster meat, season lightly with salt and pepper, and sauté for 2–3 minutes until warmed through. Remove lobster from the skillet and set aside.

3. Prepare the Alfredo Sauce

In the same skillet, melt 2 tablespoons butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.

4. Add Spinach

Stir the chopped spinach into the sauce and cook for 1–2 minutes, until wilted.

5. Combine Pasta and Lobster

Add the cooked pasta and sautéed lobster back into the skillet. Toss gently until everything is evenly coated in the Alfredo sauce.

6. Serve

Divide pasta among plates, garnish with parsley or extra Parmesan if desired, and serve immediately.