Instructions

1. In a grinder jar Pulse Grind together raw shrimp, egg, cornstarch, oyster sauce, Shaoxing wine, salt, sugar (if using any) and ground white pepper in a food processor until you have a Thick but Chunky shrimp paste.
2. Transfer to a medium bowl and add in the chopped spring onion greens and panko breadcrumbs. Mix well together.
3. Heat oil in a pan over medium flame. Scoop 2 tablespoon of the shrimp mix at a time and leave them over the hot oil. If you have a cookie or an ice cream scoop, you can use one scoop at a time.
4. You may flattened the scooped prawn cakes a bit from the top using a flat spatula . Cook for 2-3 minutes or until one side is golden brown before flipping. Cook further for another 2-3 minutes before the side is well cooked and turns golden brown in colour.
5. Repeat using the remaining shrimp paste till all the shrimp cakes are done.
6. To Assemble : Take one lettuce at a time. Place a shrimp cake, add a squeeze of lime, a dollop of Kewpie’s Asian Mayo, sprinkle some fried garlic, red chilli flakes or a dash of chilli oil and freshly  crushed All Purpose Seasoning. Roll the lettuce with the filling to form a wrap. Dip into a dipping sauce like a Thai peanut sauce, Vietnamese Nuoc Cham or sweet chilli sauce for an extra flavour burst.

Instructions

1. In a pan dry roast all the ingredients for the Sikanji other than the black salt, regular salt and the chaat masala. Roast with patience over low flame until slightly darkened and aromatic.
2. Remove from heat, allow to cool and transfer to a grinder jar. Add the black salt, regular salt and chaat masala to the mix. Grind the mix to a semi- coarse powder. You may also use the mortar and pestle if you have one at home. Store in an airtight container.
3. Crack open the hard shell of the Bael fruit and scoop out all the fibrous pulp into a bowl.
4. Add 2 cups of water to the pulp. Let it rest for 10 minutes or so. Next use your hand to mash the pulp thoroughly to separate and remove all the fibres and the seeds from the juice.
5. Pass the mixture through a sieve or fine mesh to enable drain out the juice of the Bael into a separate bowl. Press the pulp with the back of a spoon or ladle to extract every drop. Discard the remaining seed and fibres.
6. Now, distribute the juice in 3 or 4 tall glasses. The juice should fill no more than half the glass.
7. Add a few of the roughly chopped mint leaves, distribute the lemon juice, jaggery and 1/2 tsp each of the Sikanji masala. Stir vigorously to combine all the ingredients well.
8. Lastly add the ice cubes and top it all with the chilled fizzy Soda.
9. You may add some more Sikanji Masala on the top or a couple of mint leaves if you like. Sip and enjoy your soothing and cooling Bael Sikanji

Instructions

1. Cut the broccoli into florets, by trimming off the thick stem and chopping them into halves or quarters, depending on the desired size.
2. Wash the florets and drain.
3. Blanch them in boiling water for 40-60 seconds, before draining the florets and soaking them immediately in ice cold water. Drain after a short while and pat dry.
4. In a large mixing bowl, mix  and combine well the rest of the ingredients using a whisker or a large spoon/spatula.
5. Add the florets and mix to cover each of them properly with the marinade. Cover and refrigerate for 30 minutes.
6. In the meantime line your baking tray with parchment paper or butter paper. Pre-heat your oven to a 180°C 360°F.
7. Place the florets on the baking tray in one layer and spray some oil or brush them with some melted butter.
8. Bake in the oven in 180°C or 360°F for 12-15 minutes or until edges are brown and broccoli florets turn tender crisp. Please Remember to Flip the florets half way through the cooking time. You may also Air Fry the marinated broccoli florets for 10-12 minutes at 200°C or 390°F.
9. Remove and serve immediately. You may sprinkle some chaat masala or gently squeeze some lime over your Broccoli Malai Tikkas. Can accompanied with chutneys or dips of your choice.

Instructions

Instruction for the Red Chilli Thecha :

1. Heat 1 tsp oil in a pan. Once hot add the cumin seeds along with the garlic cloves. Lightly stir for a bit.
2. Next add all the remaining ingredients other than the lime juice and stir lightly over medium-low flame for a few more minutes.
3. Next add the roasted peanuts to the pan. Stir for a  minute before switching off the heat. Allow to cool.
4. Once cool, transfer to a grinder jar along with salt. Coarsely grind the ingredients together.
5. Lastly add the lime juice and mix well and transfer your Red Chilli Thecha to a bowl.

Instruction for the Sabudana Thalipeeth  :

1. Wash and rinse the sabudana (sago pearls) 3-4 times with enough water to remove the starch.
2. Soak the sabudana in just enough water to cover them. Set aside for at least 3-4 hours. Once done the sabudana should mash easily when pressed with your fingers.
3. Now transfer the Sago pearls to a mixing bowl along with the mashed potato, the Red Chilli Thecha and salt.
4. Mix well,  thoroughly and smoothly using a potato press, tablespoon or simply your hands. All the ingredients should be blended evenly.
5. Divide the sabudana-red chilli thecha mix into 5-6 equal sized balls.
6. Heat a flat bottom pan and brush it with ghee or oil. In the meantime, take one of the sabudana balls, place it on a greased parchment paper, wax paper or even foil paper.
7. Flatten the ball into a flat round disc like shape with the help of your fingers. Ensure there are no cracks.
8. Once flattened out, make a small hole in the middle using your finger or the back of a teaspoon.
9. Next invert the flattened sabudana disc over the pan, pulling out the wax, parchment or foil paper along the way. Cook over medium-low flame. Add ghee or oil to fill of the central hole, the ghee will spread inside by itself.
10. Cook slowly taking time for crispy result also to prevent the Thalipeeth from breaking while flipping.
11. Once golden, flip sides and cook for another 2-3 minutes, until crisp and golden.
12. Serve hot accompanied by some raita or your favourite dip or chutney.

Instructions

1. In a blender jar blend the blanched spinach to a puree.
2. Transfer the puree to a mixing bowl along with all the other ingredients mentioned other than the oil.
3. Mix well together uniformly.
4. In the meanwhile, Pre heat the waffle maker.
5. Brush lightly with oil. Place the spinach mix using a spoon or ladle.
6. Close the waffle maker and cook for 7 -10 minutes or until golden and crisp. Do not open early.
7. Once done, serve your savoury Spinach Waffle immediately. You may serve along with your favourite chutney or dips. I love to team it with a lightly spiced salsa or some whipped hung curd along with jalapeño and fried minced garlic.

Instructions

1. Take overnight soaked white peas, potato cubes, water, salt, and turmeric powder in a pressure cooker. Add 2 cups water, pinch of turmeric powder and 1/2 tsp salt.
2. Pressure cook for one whistle over a high flame and simmer for 5 minutes. Remove from flame and allow the pressure to settle on its own.
3. In the meantime in a tava or a pan, dry roast all the ingredients under Bhaja Moshla. Remember to keep the flame Low. Keep stirring and roast for 6-7 mins or until the spices turn brown.
4. Once done, let the spices cool down before grinding them to a fine powder using a grinder jar.
5. Once done, transfer to a bowl and set aside.
6. Heat oil in a pan. Once the oil turns hot, add bay leaf and chopped onion. Saute until onions turn golden in color.
7. Add ginger-garlic paste and saute until raw smell goes. Add turmeric powder, red chili powder, and a dash of water. Stir to mix.
8. Next add chopped tomatoes and salt. Saute till tomatoes become soft and mushy. Now add coriander powder. Saute to mix.
9. Add cooked peas and potatoes. Mix well. Cover and cook over medium flame for 5 minutes.
10. Add roasted cumin powder, garam masala powder, and chopped coriander. Mix well and remove from flame.
11. Serve piping hot Ghugni garnished with a generous amount of freshly made Bhaja Moshla mix,  chopped onion, coriander, green chillies and a squeeze of lemon juice.

Instructions

1. Toast the walnuts first over medium heat in a pan. Once done, transfer to a plate or bowl to cool.
2. Add the olive oil to the pan and saute the onion and garlic over medium heat for 2-3 mins or until the onions soften and golden brown in colour. Reduce the flame and continue to cook until the onions are caramelized and start to stick to the bottom of the pan.
3. Now increase the heat to a medium-high. Add the mushrooms to the pan, toss and cook for another 4-5 mins. By now, the water released from the mushrooms should have almost disappeared and the mushrooms should have turned brown in colour.
4. Next, add the flavouring and incorporate all the other ingredients, including the toasted walnuts. Mix well and remove from the flame.
5. Let the mix cool down. Once cool, transfer to a grinder jar and blend to a fine paste. I like to pulse grind my one to a slightly coarse paste.
6. Fold in the ricotta or cream cheese. Check for seasoning. Finish your pate with a generous drizzle of Truffle Oil. Mix well to combine.

Instructions

. Preheat your oven to 170 °C or 340°F and keep your baking tray handy.

2. In a bowl add the hung curd or greek yoghurt, lemon juice, Peri Peri mix, oil, 2 tbsp grated cheese and salt to taste. Mix well together.
3. With the help of a brush or even your hands, evenly apply this yoghurt mix on both the corns. Make sure to cover all the sides well.
4. Cover the marinated corns individually with aluminium foil. Cook in the oven on grill mode for about 10 mins or until golden brown in colour.
5. Unwrap the corn from the foil and place them back into the oven with an increased temperature of 200°C or 390°F for another 5-7 mins. Remember to turn them around frequently until they are lightly charred.
6. Do brush some of the remaining leftover yoghurt mix or butter to keep the corns hydrated.
7. Take out from the oven once they are lightly charred. Sprinkle chopped cilantro, red chilli flakes on top. Serve immediately while hot.

Instructions

1. In a large bowl, whisk together olive oil, white vinegar, soy sauce, minced garlic, cumin, paprika, oregano, salt, white pepper, black pepper, all-purpose seasoning and lime juice.
2. Add the chicken thighs to the marinade, coating each piece thoroughly. Cover and refrigerate for at least 2 hours or preferably overnight.
3. Preheat the grill to 170°C or 340°F. Line the baking trays with parchment paper or aluminium foil. Lightly brush to grease them with oil and keep it ready.
4. Remove the chicken from the marinade and let excess marinade drip off. Grill the chicken for about 6-8 minutes or until well seared.
5. Flip and cook for another 8-10 minutes, till cooked through and lightly charred.
6. In the meanwhile prepare the Peruvian Aji Verde sauce by blending all green sauce ingredients in a blender jar.
7. Serve the grilled chicken immediately along with the creamy green sauce to add a flavour blast to your Peruvian Grilled Chicken.

Instructions

1. Place the julienned ripe and raw mango in a medium sized salad bowl. Add the onion, red bell pepper (if using), fresh red chillies, cherry tomatoes, chopped cilantro, basil (if using) to the bowl with the mangoes.
2. In a separate small bowl make the dressing by whisking together the fresh lime juice, vegan fish or soy sauce, grounded palm sugar (or brown sugar), minced garlic (if using), sesame oil, and sriracha or chilli garlic sauce. Whisk well together. Taste and adjust the sweetness, sourness, and spiciness as required.
3. Pour the dressing over the mango mixture. Add most of the freshly roasted and crushed peanuts, reserving a few for garnish.