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Ingredients

For the Mutton

• 1 kg mutton (large pieces)
• 1 cup thick yogurt (curd)
• 3–4 onions, thinly sliced and fried (birista)
• 2 tbsp ginger-garlic paste
• 2 tsp Kashmiri red chili powder
• 1 tsp garam masala
• ½ tsp nutmeg powder
• ½ tsp mace powder
• Salt to taste
• 3 tbsp mustard oil
• 2 tbsp ghee

For the Rice

• 1 kg long-grain basmati rice
• 2–3 bay leaves
• 4 green cardamoms
• 2 black cardamoms
• 6–8 cloves
• 1-inch cinnamon stick
• Salt to taste

Special Kolkata Touch

• 3–4 large potatoes, peeled
• 1 tsp sugar (traditional)
• Few drops kewra water
• Few drops rose water
• A pinch of saffron soaked in warm milk

Instructions

Step 1: Marinate the Mutton

In a large bowl, combine mutton, yogurt, ginger-garlic paste, Kashmiri chili powder, garam masala, nutmeg, mace, salt, mustard oil, and half of the fried onions.

Mix well, cover, and marinate for 2–4 hours (overnight recommended).

Step 2: Cook the Mutton

Transfer the marinated mutton to a heavy-bottomed pot.

Cook on low heat, stirring occasionally, until the mutton is tender and oil separates from the gravy.

Finish with ghee and set aside.

Step 3: Prepare the Potatoes

Lightly fry the peeled potatoes until golden.

Add them to the mutton gravy with a pinch of sugar and simmer until they absorb the flavors.

Step 4: Cook the Rice

Wash and soak rice for 30 minutes.

Boil water with bay leaves, cardamoms, cloves, cinnamon, and salt.

Cook rice until 70% done, then drain.

Step 5: Layer & Dum

In a heavy pot:

1. Layer mutton and potatoes
2. Add a layer of rice
3. Sprinkle remaining birista, saffron milk, kewra water, and rose water

Repeat layers. Seal tightly and cook on low heat (dum) for 20–25 minutes.

Ingredients

For the Fish

• 2 whole snapper, cleaned and scaled (1–1.5 lbs / 450–680 g each)
• 1 cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• Vegetable oil, for frying

For the Escovitch Sauce

• 1 small onion, thinly sliced
• 1 small carrot, julienned
• 1 small bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1–2 Scotch bonnet peppers, sliced (optional, for heat)
• ½ cup white vinegar
• ½ cup water
• 1 teaspoon sugar
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon thyme (fresh or dried)

For Garnish

• Fresh parsley or cilantro
• Lime wedges

Instructions

1. Prepare the Fish

Pat the snapper dry with paper towels.

In a shallow bowl, combine flour, salt, black pepper, and paprika.

Dredge the fish thoroughly, coating both sides evenly.

2. Fry the Snapper

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

Fry the snapper for 5–7 minutes per side, depending on size, until golden brown and fully cooked.

Remove and drain on paper towels.

3. Make the Escovitch Sauce

In a saucepan over medium heat, combine onion, carrot, bell pepper, garlic, Scotch bonnet, vinegar, water, sugar, salt, black pepper, and thyme.

Bring to a simmer and cook for 3–5 minutes, until vegetables are slightly tender but still crisp.

4. Assemble and Serve

Place the fried snapper on a serving platter.

Spoon the hot escovitch sauce over the fish, letting the vegetables rest on top.

Garnish with fresh parsley or cilantro and serve with lime wedges.

Ingredients

For the Grits

• 1 cup stone-ground grits
• 4 cups water (or half water, half milk for extra creaminess)
• 2 tablespoons butter
• ½ cup shredded cheddar cheese (optional)
• Salt and black pepper, to taste

For the Jerk Shrimp

• 1 lb (450 g) large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 teaspoons Jamaican jerk seasoning
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 lime, zested and juiced
• 2 green onions, sliced (for garnish)

Instructions

1. Cook the Grits

Bring water (or water/milk mixture) to a boil in a medium saucepan.

Slowly whisk in the grits and reduce heat to low.

Cook for 15–20 minutes, stirring occasionally, until thick and creamy.

Stir in butter, cheddar cheese (if using), salt, and pepper. Keep warm.

2. Season the Shrimp

In a mixing bowl, toss shrimp with olive oil, jerk seasoning, garlic powder, smoked paprika, salt, black pepper, lime zest, and lime juice.

3. Cook the Shrimp

Heat a skillet over medium-high heat.

Add shrimp and sear for 2–3 minutes per side, until pink, opaque, and lightly charred.

4. Assemble

Spoon warm grits into bowls or plates.

Top with jerk shrimp and drizzle any pan juices over the dish.

5. Garnish and Serve

Sprinkle with sliced green onions and serve immediately.

Optional: add lime wedges or hot sauce for extra kick.

Ingredients

For the Fish

• 4 Mahi-Mahi fillets (6 oz / 170 g each)
• Salt and black pepper, to taste
• 2 tablespoons olive oil

For the Honey Ginger Glaze

• ¼ cup honey
• 2 tablespoons soy sauce
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 1 teaspoon rice vinegar (optional, for tang)
• ½ teaspoon red pepper flakes (optional, for mild heat)

For Garnish

• Sliced green onions
• Sesame seeds
• Lime wedges

Instructions

1. Prepare the Glaze

In a small bowl, whisk together the honey, soy sauce, grated ginger, garlic, rice vinegar, and red pepper flakes. Set aside.

2. Season the Fish

Pat the Mahi-Mahi fillets dry with paper towels.

Season both sides lightly with salt and black pepper.

3. Cook the Fish

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

Add the fillets and sear for 3–4 minutes per side, until golden brown and cooked through (internal temperature 145°F / 63°C).

4. Glaze the Fish

Reduce heat to medium-low.

Pour the honey ginger glaze over the fillets.

Spoon the glaze over the fish for 1–2 minutes, until thickened and glossy.

5. Serve

Transfer the Mahi-Mahi to plates and drizzle with remaining glaze.

Garnish with sliced green onions, sesame seeds, and lime wedges.

Ingredients

Chicken

• 1.5 lb (700 g) boneless, skinless chicken breasts or thighs
• 2 tbsp olive oil
• Salt and black pepper, to taste

Balsamic Glaze

• 1/3 cup balsamic vinegar
• 2 tbsp honey
• 2 cloves garlic, minced
• 1/2 tsp dried oregano

Orzo

• 1 cup orzo pasta
• 2 cups chicken broth or water
• Salt, to taste

Grilled Eggplant

• 1 medium eggplant, sliced into rounds or planks
• 2 tbsp olive oil
• Salt and black pepper, to taste

To Finish

• 1/2 cup crumbled feta cheese
• Fresh parsley or basil, chopped

👩‍🍳 Instructions

1. Cook the Orzo

Bring chicken broth (or water) to a boil in a medium saucepan. Add orzo and a pinch of salt. Cook according to package instructions until al dente. Drain if necessary and set aside.

2. Make the Balsamic Glaze

In a small saucepan, combine balsamic vinegar, honey, garlic, and oregano. Bring to a gentle simmer over medium heat and cook for 5–7 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside.

3. Cook the Chicken

Season chicken with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5–7 minutes per side, until golden brown and cooked through. During the last 2–3 minutes, brush generously with balsamic glaze. Remove from heat and slice.

4. Grill the Eggplant

Brush eggplant slices with olive oil and season with salt and pepper. Grill on a grill pan or skillet over medium heat for 3–4 minutes per side until tender with light char marks.

5. Assemble the Dish

Divide orzo among plates or bowls. Top with sliced balsamic-glazed chicken and grilled eggplant. Sprinkle with crumbled feta cheese and fresh herbs. Drizzle with extra balsamic glaze if desired.

Ingredients

• 1 lb (450 g) penne pasta
• 1 lb (450 g) ground beef
• 1 lb (450 g) Italian sausage, casings removed
• 2 tbsp butter
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 tbsp Cajun seasoning (adjust to taste)
• 1 tbsp Italian seasoning
• 3 cups fresh spinach
• Salt & black pepper, to taste
• Optional garnish: chopped parsley or extra Parmesan

👩‍🍳 Instructions

1. Cook the Pasta
   Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Drain and set aside.
2. Brown the Meat
   In a large skillet or deep pan over medium heat, add ground beef and Italian sausage. Cook until browned and fully cooked, breaking it apart with a spoon. Drain excess grease if needed.
3. Add Garlic & Butter
   Reduce heat to medium-low. Add butter and minced garlic to the meat. Sauté for 1 minute until fragrant.
4. Build the Sauce
   Pour in chicken broth and simmer for 2–3 minutes. Stir in heavy cream, Cajun seasoning, and Italian seasoning. Let the sauce simmer gently for 5 minutes until slightly thickened.
5. Add Cheese
   Stir in Parmesan cheese until melted and smooth. Add mozzarella cheese and mix until the sauce becomes creamy and stretchy.
6. Combine Everything
   Add cooked penne pasta and fresh spinach to the skillet. Toss until the pasta is fully coated and spinach is wilted.
7. Season & Serve
   Taste and adjust with salt and black pepper. Garnish with parsley or extra Parmesan if desired. Serve hot.

💡 Tips & Variations

• Use spicy Italian sausage for extra heat
• Swap penne for rigatoni or fettuccine
• Add mushrooms or sun-dried tomatoes for depth
• Thin the sauce with reserved pasta water if needed

Ingredients

For the Chicken

• ½ lb chicken breast
• 3 slices fresh ginger
• 1 scallion (white part whole, plus 2 tbsp finely chopped)
• 2 cups water (for poaching)
• ½ cup reserved chicken stock (from poaching)

For the Salad Base

• ½ seedless cucumber, julienned

For the Bang Bang Sauce

• 2 tbsp light soy sauce
• 4 tsp black vinegar
• 2 tbsp sugar
• 1½ tbsp sesame oil
• 1 tbsp chili oil (adjust to taste)
• 2 tbsp toasted sesame seeds
• 1 tsp ground Sichuan peppercorn
• ½ tsp salt

Optional for Serving

• Jasmine rice or rice noodles

👩‍🍳 Instructions

1. Poach the Chicken
   Bring 2 cups of water to a boil in a small pot with ginger slices and the whole scallion (white part). Add the chicken breast and gently poach for 10–12 minutes, until fully cooked.
   Remove the chicken and transfer immediately to an ice bath. Reserve ½ cup of the poaching liquid.
2. Prepare the Base
   Arrange the julienned cucumber evenly on a shallow serving plate or bowl.
3. Shred the Chicken
   Once cooled, lightly pound the chicken with a rolling pin to loosen the fibers. Shred into bite-sized pieces and place over the cucumber.
4. Make the Sauce
   In a bowl, whisk together the reserved chicken stock, soy sauce, black vinegar, sugar, sesame oil, chili oil, toasted sesame seeds, Sichuan peppercorn, salt, and chopped scallion.
5. Assemble & Serve
   Pour the sauce over the chicken and cucumber. Toss gently to coat.
   Serve slightly chilled or at room temperature, with jasmine rice or rice noodles if desired.

Butternut Squash Soup (Instant Pot)

Creamy, slightly sweet, and deeply comforting with coconut milk, pear, and warming spices.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 6

Ingredients

• 2.5 lb butternut squash, peeled & cubed
• ¾ cup celery, chopped
• 1 cup carrots, chopped
• 2 shallots, diced
• 4 cloves garlic
• 1 (2-inch) piece fresh ginger
• 5 large sage leaves
• 6 sprigs fresh thyme
• 1 large Anjou pear, peeled & chopped
• 3 cups vegetable broth
• 13.5 oz full-fat coconut milk
• 1 tsp kosher salt (or to taste)
• 1 tsp coarse black pepper
• ½ tsp ground cardamom
• 2 tbsp coconut sugar

Garnish (Optional): Pepitas, reserved coconut cream, chopped chives

Instructions

1. Add all ingredients except coconut milk and sugar to the Instant Pot.
2. Seal and cook on High Pressure for 12 minutes.
3. Natural release for 10 minutes, then vent remaining pressure.
4. Blend until smooth using an immersion blender.
5. Stir in coconut milk and coconut sugar. Adjust seasoning.
6. Serve with desired toppings.

Loaded Baked Potato Soup (Instant Pot)

Rich, creamy, and packed with bacon, cheese, and classic baked potato flavors.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 6

Ingredients

• 8 medium potatoes, peeled & diced
• 32 oz chicken broth
• 1 white onion, diced
• 1 tsp salt, plus more to taste
• 1 tsp garlic powder
• ½ tsp black pepper
• 1 cup half-and-half
• 1 cup sour cream
• 1 lb bacon, cooked & crumbled
• 1 cup sharp cheddar cheese, shredded
• 5 green onions, diced

Instructions

1. Add potatoes, broth, onion, salt, garlic powder, and pepper to Instant Pot.
2. Cook on High Pressure for 10 minutes.
3. Quick release pressure.
4. Mash slightly for texture.
5. Stir in half-and-half, sour cream, bacon, and cheese.
6. Garnish with green onions and extra bacon.

Cabbage Soup (Instant Pot)

Light, nourishing, and packed with vegetables—perfect for a wholesome meal.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 6–8

Ingredients

• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 large carrots, sliced
• 3 celery stalks, chopped
• 2 tbsp minced garlic
• 1 green bell pepper, chopped
• 1 (14 oz) can fire-roasted tomatoes
• 1 head cabbage, chopped
• 8 cups vegetable broth
• 3 bay leaves
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp red pepper flakes
• ½ tsp salt
• ½ tsp black pepper

Instructions

1. Set Instant Pot to Sauté and heat olive oil.
2. Sauté onion, carrots, celery, garlic, and bell pepper for 5 minutes.
3. Add remaining ingredients.
4. Seal and cook on High Pressure for 10 minutes.
5. Natural release for 10 minutes. Remove bay leaves before serving.

Pesto Tomato Tortellini Soup (Instant Pot)

Hearty, creamy, and full of Italian flavor with pesto, spinach, and tender tortellini.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 6

Ingredients

• 1 (28 oz) crushed tomatoes
• 1 (28 oz) diced tomatoes
• 1 (28 oz) tomato sauce
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1½ cups chicken broth
• 1 cup cream or half-and-half
• 1 lb refrigerated tortellini
• 1 lb frozen chopped spinach
• 3 heaping tbsp store-bought pesto

Instructions

1. Set Instant Pot to Sauté and heat olive oil.
2. Sauté onion and garlic until fragrant.
3. Add tomatoes and broth. Cook on High Pressure for 5 minutes.
4. Quick release pressure.
5. Stir in tortellini, spinach, cream, and pesto.
6. Set to Sauté and cook 5 minutes until tortellini is tender.

🍽 Serving Suggestions

• Crusty bread or garlic toast
• Side salad
• Grilled cheese or sandwich pairing

Ingredients:
1 cup Greek yogurt (plain or vanilla)
½ cup fresh or frozen blueberries
2–3 tablespoons honey or maple syrup (to taste)
½ cup rolled oats (or oat flour)
1 scoop vanilla protein powder
1 teaspoon vanilla extract (optional)
Instructions:
In a bowl, mash the blueberries lightly with a fork.
Add Greek yogurt, honey, and vanilla; mix until smooth.
Stir in oats and protein powder until a thick dough forms.
Scoop small portions and roll into bite-size balls.
Chill in the fridge for at least 30 minutes to set.
❄️ Tips:
Keep refrigerated up to 5 days
Freeze for a grab-and-go protein snack
Swap blueberries for strawberries or raspberries if you like
✨ Simple, nutritious, and seriously delicious!
Perfect for meal prep, post-workout, or a guilt-free sweet treat.

Ingredients

For the Tomahawk Steak

• 1 Tomahawk steak (2–3 lbs)
• Olive oil
• Salt, to taste
• Freshly ground black pepper, to taste

For the Charred Potatoes

• 1½ lbs baby potatoes (Yukon Gold or red), halved or quartered
• 2 tbsp olive oil
• 1 tsp dried rosemary
• Salt and freshly ground black pepper

For the Fresh Chimichurri

• 1 cup fresh parsley leaves, packed
• ½ cup fresh cilantro leaves, packed (optional)
• 2 garlic cloves, minced
• ¼ cup olive oil
• 2 tbsp red wine vinegar (or apple cider vinegar)
• ¼ tsp red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste

Instructions

1. Prepare the Potatoes

In a bowl, toss the potatoes with olive oil, rosemary, salt, and black pepper until evenly coated. Set aside.

2. Preheat the Grill

Preheat your grill to medium-high heat and lightly oil the grates.

3. Season the Steak

Pat the Tomahawk steak dry with paper towels. Rub generously with olive oil, then season well with salt and black pepper on all sides.

4. Grill the Potatoes

Place potatoes directly on the grill. Cook for 15–20 minutes, turning occasionally, until tender with charred edges. Move to indirect heat if browning too quickly.

5. Grill the Steak

Place the steak on the hot grill and sear for 5–7 minutes per side until a deep crust forms.

• Medium-rare: 130–135°F (54–57°C)
• Medium: 135–140°F (57–60°C)

Use indirect heat if needed to finish cooking without burning.

6. Rest the Steak

Remove steak from grill and let rest for 10–15 minutes to allow juices to redistribute.

7. Make the Chimichurri

In a bowl or food processor, combine parsley, cilantro (if using), garlic, olive oil, vinegar, and red pepper flakes. Mix until finely chopped. Season with salt and pepper to taste.

8. Serve

Slice steak against the grain. Serve with charred potatoes and spoon chimichurri generously over the steak.