FETTUCCINE PASTA

Ingredients

  • 12 oz fettuccine pasta
  • 1 cup heavy cream
  • ½ cup unsalted butter
  • 1 cup freshly grated Parmesan cheese
  • 2 cloves garlic, minced
  • ½ tsp salt
  • ½ tsp black pepper
  • ¼ tsp ground nutmeg
  • ½ cup reserved pasta water
  • Fresh parsley, chopped (for garnish)

Directions:

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, according to package instructions. Reserve ½ cup of pasta water before draining.
  2. Prepare the Sauce: In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add Cream and Cheese: Pour in the heavy cream, stirring constantly. Lower the heat and gradually add the grated Parmesan cheese, stirring until the sauce becomes smooth.
  4. Season the Sauce: Add salt, black pepper, and nutmeg, stirring well. If the sauce is too thick, add small amounts of the reserved pasta water until it reaches your desired consistency.
  5. Toss the Pasta: Add the drained fettuccine to the sauce and toss until fully coated. Let it cook for 1-2 minutes, allowing the sauce to cling to the pasta.
  6. Serve and Enjoy: Remove from heat and garnish with fresh parsley. Serve immediately with extra Parmesan on top.

PILAF with fried onions

Directions:

  1. Start by washing and rinsing the rice thoroughly under cold water. This helps remove excess starch and prevents the rice from becoming too sticky. Continue rinsing until the water runs clear.
  2. Place the rinsed rice in the rice cooker pot. Add sliced mushrooms, your choice of chicken broth, chopped onion, minced garlic, a pat of butter, a bay leaf, sliced almonds, and a pinch of kosher salt.
  3. Stir all the ingredients together well to ensure they are evenly distributed throughout the rice.
  4. Close the lid and let the cooker do its work. This function typically provides the correct amount of time and heat needed to produce perfectly cooked rice.
  5. Once the rice cooker signals that the rice is done, use a small plastic spoon to fluff the rice gently. Fluffing separates the grains and allows the flavors to mix well.
  6. Serve hot as a flavorful side dish or a delightful main course with your favorite protein.

Ingredients

  • 1 cup uncooked jasmine rice
  • 1 cup diced mushrooms
  • 1 1/4 cups chicken stock
  • 1/4 cup chopped onion
  • 1/4 cup sliced almonds
  • 1 tablespoon butter
  • 1 minced garlic clove
  • 1 bay leaf
  • 1/2 teaspoon salt

spiced lamb curry

Ingredients

  • 1 tsp turmeric powder
  • 2 tsp cumin seeds
  • 1 tbsp ground coriander
  • 1-2 tsp chili powder adjust to taste
  • 1 tsp garam masala
  • 2 medium onions finely chopped
  • 4 cloves garlic minced
  • 1- inch piece ginger grated
  • 2 lbs lamb shoulder or leg, cut into bite-sized pieces
  • 3 tbsp vegetable oil
  • 1 can 14 oz diced tomatoes
  • 1 cup coconut milk optional for a creamier curry
  • 2 tbsp tamarind paste or juice of half a lime as a substitute
  • Fresh cilantro leaves
  • Lime wedges
  • Plain yogurt optional

Directions:

  1. Trim any excess fat from the lamb and cut it into even pieces.
  2. Season with salt and pepper, then set aside.
  3. Heat a large pan over medium heat and add cumin seeds. Toast for 1 minute until aromatic.
  4. Add ground coriander, chili powder, and turmeric, stirring for another minute. Remove from heat and set aside.
  5. Heat vegetable oil in the same pan. Add chopped onions and sauté until golden brown (8-10 minutes).
  6. Stir in garlic and ginger, cooking for 2-3 minutes until fragrant.
  7. Add the toasted spices to the pan and mix well with the aromatics.
  8. Pour in the diced tomatoes and cook for 8-10 minutes until the mixture thickens and oil separates from the masala base.
  9. Add the lamb to the pan, stirring to coat the pieces in the spice mixture.
  10. Pour in enough water or stock to cover the lamb and bring to a boil.
  11. Reduce the heat to low, cover, and simmer for 45-60 minutes, or until the lamb is tender.
  12. Stir in tamarind paste and coconut milk (if using) in the last 10 minutes of cooking.
  13. Taste and adjust seasoning with salt, chili powder, or lime juice.
  14. Garnish with fresh cilantro leaves and a dollop of yogurt for a cooling contrast.

chole bhature

Directions:

  1. Firstly, in a pressure cooker take soaked chana. i have soaked 1 cup chana in enough water for 8 hours.
  2. Add 2 tea bags, ¼ tsp baking soda, 1 tsp salt and 3 cup water.
  3. Cover and pressure cook for 5 whistles. if you do not have tea bags, then you can prepare tea decoction and add to cooker.
  4. Once the pressure releases, open the cooker and discard the tea bags. keep aside.
  5. In a large kadai, heat 2 tbsp oil, 1 bay leaf, 1 black cardamom, 2 pod cardamom, 1 inch cinnamon, 1 tsp cumin, ½ tsp kasuri methi. saute on low flame until the spices turn aromatic.
  6. Now add 1 onion, 1 tsp ginger garlic paste and saute until onions turn golden brown.
  7. Add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala, 1 tsp aamchur and ¼ tsp salt.
  8. Saute on low flame until the spices turn aromatic.
  9. Further add 1½ cup tomato puree and saute until the oil separates. to prepare tomato puree, i have blended 2½ ripened tomatoes in blender without adding water.
  10. Now add boiled chole and mix well. adjust consistency by adding water if required.
  11. Cover and simmer for 10 minutes, or until chole absorbs all the flavour.
  12. To prepare the tempering, heat 1 tbsp ghee in a pan.
  13. Add 2 chilli, ¼ tsp turmeri, ¼ tsp chilli powder and ¼ tsp garam masala.
  14. Saute on low flame without burning the spices.
  15. Pour the tempering over the chole masala, add 2 tbsp coriander and mix well.

Ingredients

  • 0.5 cup chana / chickpea, soaked overnight
  • 1 tea bags
  • 0.5 bay leaf
  • 1 pod cardamom
  • 0.5 inch cinnamon
  • 0.5 tsp cumin / jeera
  • 0.5 onion, finely chopped
  • 0.5 tsp ginger garlic paste
  • 0.5 tsp chilli powder
  • 0.5 tsp coriander powder
  • 0.25 tsp cumin powder
  • 0.25 tsp garam masala
  • 0.75 cup tomato puree
  • 0.5 tbsp ghee / clarified butter
  • 1 chilli, slit
  • 0.13 tsp turmeric
  • 0.13 tsp chilli powder
  • 0.13 tsp garam masala

kheer

Ingredients

  • ¼ cup of basmati rice
  • 4 cups of full-fat milk
  • ¼ to ½ cup sugar
  • cardamom powder
  • sliced almonds or pistachios.

Directions:

  1. Start by rinsing the rice thoroughly until the water runs clear. This helps remove excess starch and prevents the rice from becoming too mushy during cooking.
  2. In a heavy-bottomed pan, bring the milk to a boil. Make sure to stir occasionally to avoid scorching.
  3. Add the rinsed rice to the boiling milk, reducing the heat to a low simmer. Stir frequently to prevent sticking and ensure even cooking.
  4. Let the rice cook for about 30-40 minutes. The kheer will get thicker. This is because the rice releases starch into the milk.
  5. Add sugar to taste, depending on how sweet you like it.
  6. To make it tastier, add some cardamom powder. Also, some almonds or pistachios.
  7. When the kheer is as thick as you want, take it off the heat. It will get even thicker as it cools.

baked cinnamon apples

Directions:

  1. Prep: Preheat the oven to 375 degrees F. In a large mixing bowl, add the apples, sprinkle with cinnamon, and drizzle with maple syrup. Mix thoroughly, then pour into a square 8 or 9 inch baking dish.
  2. Bake: Cover snugly with aluminum foil and bake for 30-40 minutes or until the apples are soft but not mushy. They will continue to cook while they cool. Pierce an apple with a fork to get a feel for the texture. Allow the apples to remain covered while they cool for at least 10 minutes or until they reach your desired texture.

Ingredients

  • 2 pounds apples *, peeled, cored, and sliced into ¼ inch thick slices
  • ½ teaspoon ground cinnamon
  • 2 tablespoons maple syrup

spiced carrot cake

Ingredients

  • 300 g (2 cups) plain flour
  • 325 g (1½ cups) white sugar
  • 10 g (2.5 tsp) baking soda
  • 5 gm (¾ tsp) baking powder
  • 3 tsp ground cinnamon
  • 1 tsp (1.01 tsp) ground ginger
  • ½ tsp (0.51 tsp) ground cardamom
  • ¼-½ tsp clove
  • ½ tsp (0.51 tsp) ground nutmeg
  • 3 large eggs
  • 190 g (6.7 oz) milk 
  • 2 tsp (2.03 tsp) vanilla extract
  • 2 cups carrot finely grated
  • 225 g can crushed pineapple
  • 35 g (½ oz) shredded coconut
  • 100 g (3.53 oz) walnuts chopped
  • 250 g block cream cheese
  • 1-2 tsp vanilla extract
  • 2.64 cups powdered icing sugar 
  • 1-2 tbsp lemon juice and zest

Directions:

  1. Line two 20cm/8-inch round cake pans with baking paper and lightly grease/spray.  Set aside.
  2. In a medium bowl, Stir together the flour, sugar, baking soda, baking powder, salt and spices. Set aside
  3. In a large bowl, using a whisk or hand mixer, combine the eggs, oil, milk, lemon juice and vanilla, mixing together until combined. Don’t worry if the liquid separates, it will come together later.
  4. Slowly add the flour mixture, stopping to scrape down the bowl. Mix batter just until flour mixture is incorporated.
  5. Fold in the grated carrot, pineapple, coconut and chopped nuts.
  6. Divide the batter among the two prepared cake pans.
  7. Bake at 160 c/350f degrees for about 30 minutes, or it has browned, the edges have pulled away from the sides of the pan and has a springy texture to the touch.
  8. Let cakes rest or 10 minutes before removing cakes from pans and allowing to cool complelety on a wire rack.
  9. In a large bowl add butter, salt and cream cheese. Using a hand mixer, beat together with vanilla and slowly incorporate icing sugar on low speed. Add lemon juice & zest beat well. The frosting should be very smooth and fluffy.
  10. Once cakes are at room temperature or refrigerate for 20-30 mins then, spread the frosting on one layer then add the next.
  11. Frost top of cake and also sides if you wish. Add nuts and toasted coconut for garnish.

churros

Directions:

  1. Bring water, butter, sugar, cinnamon, and salt to a rolling boil in a medium saucepan over medium-high heat. Add flour the flour all at once and stir until it comes together in a clump.
  2. Remove from heat and add the eggs, one at a time. You can do this by hand with a wooden spoon, or transfer the dough to the bowl of a stand mixer and beat them in using the paddle attachment. The dough will separate at first, but then come back together as the eggs are mixed in.
  3. Transfer the dough to a large pastry bag fitted with a rounded or closed star tip. Combine sugar and cinnamon in a shallow dish and set aside.
  4. Heat about 2″ of oil in a large pan to between 350° and 375°F. Pipe 6-inch lengths of dough into hot oil, using scissors to cut off each length of dough for a clean end. Work in batches and don’t crowd the pan to prevent the oil temperature from dropping too much.oil
  5. Cook the churros for about 2 minutes until golden brown.
  6. Remove the churros from the oil using tongs and drain on a wire rack or a plate lined with paper towel for 10 seconds, then roll the still-hot churros in the cinnamon-sugar mixture to coat. Serve hot with or without a dipping sauce!

Ingredients

  • 1 cup water
  • 1/2 cup salted butter cubed
  • 1 Tablespoon granulated sugar
  • 1/4 teaspoon cinnamon
  • 1 1/4 cups all-purpose flour
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon

GRANOLA BARS

Ingredients

  • 1/3 cup peanut butter
  • 1/3 cup honey
  • 2 Tbsp coconut oil
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1 1/2 cups oats
  • 1/2 cup sliced almonds
  • 1/2 cup dried cherries
  • 1/2 cup dried blueberries
  • 1/4 cup shelled pistachios
  • 1/4 cup pumpkin seeds (raw)
  • 1/8 cup sunflower seeds
  • 1/8 cup flax seeds

Directions:

  1. Line an 8×8″ baking pan with wax paper (or parchment paper), enough so the paper overhangs the edges of the baking pan.  This makes removing the bars a lot easier.
  2. Add oats, almonds, pistachios, pumpkin seeds, sunflower seeds, flax seeds, dried cherries and dried blueberries to a large mixing bowl.  Toss to combine.
  3. Combine peanut butter, honey, coconut oil, salt, cinnamon and vanilla in a microwaveable mixing bowl.  Microwave 30-40 seconds, or until honey is bubbling/foamy.  Stir well to combine.
  4. Pour melted peanut butter mixture over the dry ingredients and use a rubber spatula to stir it all together.
  5. Transfer mixture to prepared baking pan.  Top with a sheet of wax paper (or parchment paper) and press down firmly into an even layer.  Really compact it well.  I used the side of a square glass vase to press it down.
  6. Refrigerate 2+ hours, or overnight.  Slice into 8 bars and serve.

CHAI-CHIA SEED LATTE

Directions:

  1. In a small saucepan, combine almond milk, cinnamon, ginger, cardamom, nutmeg, and cloves and heat over medium high heat while whisking occasionally.
  2. When the mixture starts boiling, turn off heat and stir in maple syrup.
  3. Add the tea bag and steep for 15 minutes as the mixture cools.
  4. Remove and discard the tea bag and stir in chia seeds.
  5. Let it rest for 5 minutes then stir again to ensure that the chia seeds are evenly distributed.
  6. Pour into a glass container and chill for 3 hours to overnight so the pudding firms up.
  7. Serve alone or with your favorite toppings, like fruits, nuts, coconut chips, nut butter, and more.

Ingredients

  • 2 cups almond milk or any dairy-free milk
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 3 tbsp maple syrup or sugar free sweetener for keto
  • 1 black tea bag
  • 6 tbsp chia seeds

Vanilla Protein Balls

Ingredients

  • 1 cup old-fashioned oats
  • ½ cup vanilla protein powder
  • ½ cup nut butter
  • ¼ cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk of choice
  • ¼ teaspoon sea salt

Directions:

  1. In a large mixing bowl, combine the oats, vanilla protein powder, and sea salt. Stir until everything is evenly distributed.
  2. Add the nut butter, honey or maple syrup, vanilla extract, and 1 tablespoon of milk. Stir well using a spatula or wooden spoon until the mixture starts to come together. If the mixture feels too dry or crumbly, add an extra tablespoon of milk.
  3. If you’re using mini chocolate chips or chopped nuts, fold them in now. This step is optional but adds a fun texture and flavor.
  4. Scoop out a tablespoon of the mixture and roll it between your hands to form a ball. Repeat until all the mixture is used up. You should get about 12–15 balls.
  5. Place the protein balls on a baking sheet or plate and refrigerate for at least 20 minutes to firm up. Once set, transfer them to an airtight container and store in the fridge for up to one week.

Spiced Nuts

Ingredients

  • 4 cups unsalted mixed nuts
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons brown sugar

Directions:

  1. Warm the oven up to 400 degrees F.
  2. Put the nuts on a big baking sheet and spread them out. For about 8 to 10 minutes, bake until the nuts are just barely browned.
  3. Melt the butter in a small pot over low heat while you wait. Mix the rest of the ingredients in with a spoon. Put the nuts in a bowl for serving.
  4. Put the butter in and toss to cover everything. Warm up or let it sit out before serving.
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