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• In a large bowl, mix together the chicken, yogurt, red pepper, salt, cumin powder, black pepper, coriander powder, ginger garlic paste.
• Cover and marinate for at least 30 minutes to blend flavors.
• Heat 2 teaspoon olive oil in a heavy bottom wok or karahi on medium heat.
• Saute onion for 4-5 minutes or until raw aroma of onions goes away.
• Add marinated chicken and cook on high flame for 25 minutes or until chicken is half done.
• Now add tomato puree and chopped tomatoes. Cook and stir for few minutes.
• Now add 1 cup water. Bring to a boil and simmer for 35 minutes or until chicken is tender.
• Increase the flame and cook on very high heat for 5-8 minutes or until sauce is thickened.
• Sprinkle green chilies and garam masala over it.
• Dish it out.
• Garnish with chopped coriander, ginger slices and lemon wedges.Delicious clean eating Chicken Karahi is ready to serve. ENJOY 🙂

• In a small bowl, add warm milk, sugar, salt and yeast and stir until the sugar and yeast dissolves and rest for 10 minutes.
• Sieve the flour in a large mixing bowl.
• Then add dry milk, oil, melted butter and egg in it.
• Mix well.
• Add the yeast mixture in the flour and knead for few minutes.
• Start kneading together and gradually add the water a little at a time.
• You may not need to use all the water, so add it sparingly until your dough comes together and is nice and soft.
• Knead for a good 8-10 minutes. The more you knead the dough, the softer the buns will be.
• Touch a bit of oil with your fingertips and apply all over the ball of dough and trasnfer into a bowl.
• Cover the dough with wet cloth and set aside for 1 hour for it to double in size.
• Meanwhile, prepare your buns stuffing.
• Peel potatoes and mash them roughly.
• Melt 1 teaspoon butter in a frying pan over medium heat.
• Add green peas, carrots and sweet corns. Cook and stir for few minutes until crispy-tender.
• Now add green pepper, cabbage and green onions, cook for 2-3 minutes.
• Add potatoes and a splash of soy sauce and hot sauce.
• Season with salt and pepper.
• Cook and stir for 2 more minutes or until all done.
• Sprinkle the herb seasoning over it and turn the heat off and let it cool down completely.
• Once dough risen, Punch it down and divide it into 18 small balls ( depending on the size of buns your would like).
• Line the baking tray with baking sheets.
• Roll out each ball into a circle.
• Place vegetable stufing in the center, then ball it up and seal the edges.
• Place it on the prepared baking tray and repeat it with remaining dough.
• Cover the tray with a light cloth and let them rose for 30 minutes.
• Now brush each buns with beaten egg.
• Then sprinkle some sesame seeds all over.
• Bake in the pre-heated (180 degree C) oven for 18-20 minutes or until buns turn golden brown.
• Remove from the oven.
• Brush butter on top of the buns and cover them with a cloth so they get really soft.
• Serve warm and enjoy.

• Peel and cut potatoes into thin round slices.
• Soak in cold water for 10 minutes.
• Meanwhile, whisk together all the ingredients for the batter with enough water to make a thick but fluid batter.(1/2 cup water per 1 cup gram flour), making sure there are no lumps. set aside.
• To prepare the pakora first take an egg slice covered in between 2 thin potato slices.
• Repeat this procedure with rest the potato and eggs.
• Sprinkle herb seasoning, chili flakes, garlic powder and a pinch of salt.
• Set aside.
• Heat oil in a deep pan over medium heat.
• Now dipped pakora sandwich in spicy chickpea (besan) batter then deep fried and cook for 5-8 minutes or until golden brown.
• Remove from the oil and drain on kitchen paper.
• Potato Pakora Sandwiches are ready to serve. ENJOY!!

• Heat oven to 200°C.
• Grease a 16-inch pizza pan with butter or a non-stick cooking spray. Set asdie.
• On a lightly floured surface, roll pizza dough into a 16 inch circle.
• Poke in a few areas with a fork, cover, and let rise 20 minutes.
• Meanwhile, In a small bowl, mix together the butter, olive oil, basil,oregano, rosemary and garlic.
• Transfer dough to a prepared pan or baker’s peel.
• Spread butter-herb mixture over the dough.
• Now add a layer of pizza sauce, Italian cheese blend and a one cup of mozzarella cheese.
• Top with the chicken pieces, onion, green pepper and olives.
• Top with remaining mozzarella and cheddar cheese.
• Sprinkle a pinch of dried oregano, basil,rosemary and fresh basil leaves.
• Bake in preheated oven until crust is golden and cheese is bubbly, 10-15 minutes.
• Let cool for about 5 minutes before slicing.
• Delicious Italian Italian Herb Crusted Cheese Pizza is ready to serve. ENJOY!!

Method

• Cut the fish into rough chunks and place in a food processor.
• Blitz in a few pulses, just until it’s broken down into approximately 0.5-1cm pieces – take care not to over-process.
• Add cornflour, green onions, ginger fresh basil, coriander, parsley, dill, egg and mix until well combined.
• Season with red pepper, black pepper, salt and herb seasoning.
• Mix well.
• Split the mix into 16 equal portions, and gently flatten a little.
• Heat olive oil in a non-stick pan over medium heat.
• Fry the fish cakes in batches for about 1-2 minutes each side, until lightly golden.
• Delicious full-of-herbs fish Cakes are ready to serve.

• Preheat oven to 180 C or 350 F.
• Line a cupcake pan or muffin tin with cupcake liners and set aside.

For the Cupcakes

• In a medium bowl, sift together flour, cocoa powder, espresso powder, baking soda, and salt. Keep aside.
• In another bowl, beat together the butter and sugar on medium speed until light and fluffy, about 2-3 minutes.
• Scrape down the sides and bottom of the bowl as necessary.
• On medium speed, beat in eggs, one at a time, beating well after each addition.
• Stir in the vanilla extract and beat until combined.
• With the mixer on low speed, add half of the dry ingredients and beat just until combined. Then beat in milk, followed by the other half of the dry ingredients, beating slowly until combined.
• Add hot water and beat just until combined.
• Do not over mix—the less you mix, the lighter the cake will be. The batter should be liquid.
• Divide batter evenly between cups, filling them about ¾ full.
• Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
• Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack.

For The Ganache

• Place the chopped chocolate in a medium-sized heatproof bowl.
• Set aside.
• Heat the cream and butter in a small saucepan over medium heat. (Can also heat the cream and butter in the microwave.)
• Bring just to a boil.
• Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minutes.
• Stir gently (as you do not want to incorporate air into the ganache) with a spoon or whisk until smooth.
• If desired, add the coffee extract.
• Use Ganache immediately to decorate cupcakes, or store in the fridge, covered, for up to 3 days. Before using, bring to room temperature and whisk until smooth.
• Sprinkle coconut flakes or chocolate curls over the cupcakes. Your Super Moist Chocolate Cupcakes are ready to serve. ENJOY!!

• Marinade chicken cubes in ginger garlic paste, ketchup, soya sauce, mustard paste, salt, black pepper, red flakes.
• Leave it for 30 minutes or you put it in fridge for overnight to enhance the flavuor.
• First, soak wooden sticks in cold water for five minutes.
• Now thread chicken, tomato, green bell pepper and onion in it.
• Repeat and fill all your sticks.
• Heat a griddle pan or grill and apply a little oil.
• Place chicken skewers on hot griddle or grill.
• Cook over medium-high heat, turning and brushing with leftover marination sauce often, for 12-15 minutes, until chicken is fully cooked.
• Squeeze lemon juice over all sticks when they are ready. Delicious Chicken Shashlik Sticks are ready to serve.

To Make Vanilla Cupcakes

• Preheat oven to 175°C or 350°F.
• Line a muffin tin with cupcake papers.
• To make the cupcakes, whisk butter and sugar until light and fluffy using an electric mixer for about 5 minutes and longer with a hand whisk.
• Add the eggs, one at a time, beating well after each addition.
• Add in the vanilla extract and whisk again.
• Sieve the flour, baking powder and salt directly into this mixture and mix using a spatula until combined.
• Do not use an electric mixer because you risk knocking the air out that you created in step 1.
• Add in the butter milk and mix until you form a nice batter.
• Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
• Carefully spoon the batter into the cupcake liners, or fill using a piping bag, filling them about three-quarters full.
• Bake for 20-22 minutes, or until they spring back when pressed.
• Cool the cupcakes in the tins for 10 minutes. Remove from the tins and cool completely on a wire rack before icing.

To Make Chocolate Frosting

• While the cupcakes are baking you can start preparing your frosting.
• Combine cocoa and the fresh cream, stirring until cocoa has dissolved.
• With an electric mixer on medium-high speed, beat butter and confectioners’ sugar until pale and fluffy.
• Reduce speed to low.
• Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed.
• Beat in the cocoa mixture.Avoid over mixing.
• Transfer the frosting to a piping bag and set it in the fridge to be used later.
• Once your cupcakes are done, let them cool for about 2 hours before you start piping them with the frosting. Once frosted, sprinkle some grated chocolate and icing sugar on top to make your cupcakes pretty. Enjoy!

Directions

• Preheat the oven to 180° or 350°F.
• Grease you muffin tin and set aside.
• Chop your veggies toppings ( the smaller they are, the easier they are to fit into the pizza cups). Here I used green pepper, green onion, corn, carrot, corn, mushrooms and olives.
• Feel free to experiment and use different veggies, broccoli, spinach, tomatoes, pineapple, etc.
• Next you need to flatten out your dough, and then cut out large circles of dough to place in your muffin tray.
• Gently press the circles into the greased muffin tin cups. Make sure there is just enough dough popping up over the edges of each cup.
• Now for the fun part: stuff your pizza cups! I put a bit of basil olive oil on the bottom of each cup, followed by a teaspoon of pizza sauce, a pinch of cheese, all the veggie toppings I could fit, then topped again with another pinch of cheese and a sprinkle of Italian seasoning.
• Bake in the preheated oven for about 12-15 minutes or until they are golden brown (mine took 13 minutes for the dough to start to turn golden brown and for the cheese to bubble).
• Remove from the oven and Serve almost immediately. Enjoy!!

To make Coleslaw

• Make coleslaw by combining all the ingredients in a mixing bowl.
• Mix until well combined.
• Top with fresh mint leaves to add a delicious flavour to your lamb burgers.

To Make Lamb Burgers

• Preheat the oven to 200 degree C.
• Lightly grease a baking tray with olive oil.
• For the dry rub, pound all the ingredients in a pestle and mortar until combined.
• Take it out in a mixing bowl and divide the minced mixture into 4 pieces.
• Pat each piece into a ball then squash into a burger, about 1.5 cm thick.
• Place the burgers on the greased baking tray. Drizzle some olive oil over the burger patties and cook in the oven for 20 to 30 minutes, depending on how well you like your burgers done.
• You can cook burgers on your barbecue grill or in a griddle pan for 6 to 7 minutes each side, or until done to your liking.
• Don’t worry if you think they look burnt, that’s just a combination of the spices, the caramelising lamb fat and the smoke.
• When the burgers are nearly ready, toast the buns on the side of the barbecue or griddle pan.
• To serve, spread some coleslaw on the toasted buns, top with the burger patties, tomato and olives and squash them into the buns. Enjoy!!

• In a mixing bowl, combine together the mashed potatoes, eggs, cheese, flour and green onions.
• Season with salt, pepper and herb seasoning.
• Mix well.
• Heat a large nonstick pan over medium high heat with a drizzle of oil.
• Drop 1/4 cup of the batter onto the hot pan in 6 mounds and cook until golden brown on the first side, about 3-4 minutes.
• Then flip and cook until cooked through, another 3-4 minutes.
• Remove from the pan and keep warm.
• Heat the remaining oil and cook the rest of the pancakes.
• Garnish pancakes with chopped green onion.
• Serve with sour cream or garlic mayo if desired.

To Make Spaghetti Sauce

• First make spaghetti sauce in a large pot.
• Sauté garlic in oil over medium heat for 1 minute.
• Add tomato sauce, sugar and seasonings (except basil).
• Bring to a boil and cook, uncovered while you make the meatballs. Lower the heat if it splatters but keep it bubbling.

To make the meatballs

• In a large mixing bowl, combine the chicken mince, garlic, bread slices, Parmesan, eggs, salt, pepper, Italian seasoning, basil and a splash of milk.
• Mix together well with hands.
• Roll into 16 ( around 2-inch) balls and place on a cookie sheet.
• Place cookie sheet into the freezer for 5 minutes to firm up.
• Gently add meatballs to pot. Reduce heat to a simmer and cook for 25 minutes, stirring very gently a couple of times during the simmer.

To Make Spaghetti

• While meatballs cooked, put on water for spaghetti and cook per package directions.
• Just before serving, add basil to the sauce.
• Drain spaghetti and stir in some of the sauce.
• Sprinkle with extra Parmesan (if like).
• Top with meatballs and basil leaves.
• Delicious Spaghetti Meatballs are ready to serve. ENJOY!!

• Cook macaroni till el dente. Drain and set aside.
• Heat olive oil in a large pan or wok over medium heat.
• Saute onion, ginger and garlic in oil for few minutes or until t starts changing color and gets aromatic.
• Add minced meat and cook for 5-10 minutes or it start changing color.
• Add in the rest of the ingredients from Pasta sauce to salt and cook on low heat for around 20 minutes or until the mince is done.
• Add water little by little to ensure that the mince does not stick to the pan.
• Once the mince is cooked, add in the drained macaroni and give it a nice mix to ensure the all spices covers the macaroni.
• Keep on low flame with tight lid for around 5 minutes.
• Turn the heat off and take it out in a serving dish.
• Garnish with olives and fresh basil.
• You can top with some cheese. Enjoy!!

• Preheat oven to 350°F or 170°C.
• Heat milk in a small saucepan until very hot but not bubbly.
• Meanwhile, beat eggs, sugar, vanilla and salt in medium bowl until blended but not foamy;
• slowly stir in hot milk.
• Add condensed milk and nutmeg powder beat until mixed well.
• Pour pudding batter through a strainer (to prevent bubbles from forming) into your pudding-
• mold.
• Cover the mold with aluminum foil.
• Place pudding pan on rack in the center of the preheated oven; pour very hot water into the pan
• (hot-water bath) to within 1/2 inch of top of pudding mold.
• Bake 25 to 30 minutes or until a knife inserted near center comes out clean, centers will still be soft.
• Remove pudding mold from water bath.
• COOL on wire rack 5 to 10 minutes.
• Once it’s baked, invert onto a plate. Garnish with grated chocolate and cream. Enjoy!!

• Heat 4 tablespoon oil in a deep wok(karahi) over medium heat.
• Add onions and cook until the onions are translucent and soft but have not started to brown.
• Add grated ginger and cook for 1 minute.
• Add chicken. Stir and cook for 5 minutes or until chicken start to change color.
• Now add tomato, lemon juice and garlic water.
• Add roasted coriander, cumin, salt and red chilli powder while stirring.
• Keep it covered for 10-15 minutes or until all water dries up.
• Remove the lid. Increase the flame.
• Add yogurt and cook it on a higher flame for 5 minutes.
• Add grounded cashews, fenugreek leaves, green chilies, and black pepper.
• Cook and stir well.
• Add fresh cream and cook until sauce is thickened and oil comes on top.
• Now add fresh coriander and ginger slices.
• Sprinkle garam masala over it.
• Add a knob of butter and stir well.
• Delicious Karahi Butter Chicken (Makhni Karahi) is ready to serve. Enjoy! YUM YUM!!

To Make Dough

• Mix all the dry ingredients and the oil in a bowl or food processor, then gradually add the warm milk a little at a time.
• Knead it into a soft dough.
• Dab a touch of oil all over the dough, then cover it and place it somewhere warm.
• Leave it to rise to double its size, takes about 30 minutes to an hour depending on the weather.
• Once ready, punch down the dough and then divide it into 18 equal balls.
• Grease 24 cups muffin pan with oil or butter and set aside.
• Roll each dough ball out into a circle of about quarter inch thickness, then gently place it in the cup hole of the pan, patting it gently to fit the shape.
• Repeat this method with the rest of the balls.
• Next, spread a light layer of pizza sauce in each cup. Then add the chicken, capsicum and onions.
• Sprinkle some cheese over the filling and drizzle some ketchup over the top of each cup.
• Top with olives and herb seasoning.
• Allow the pizza cups to rest and rise for 20 minutes, then preheat the oven at 180 degree C.
• Bake them for about 12-15 minutes or until the cheese is bubbly and the dough is cooked through.
• Remove the pizza cups from the pan and allow them to rest on a wire rack to cool slightly before serving.
• Delicious Mini Pizza Cups are ready to serve. Enjoy!