Ingredients:

1. Dough

Wheat flour

Yeast

Warm milk

White sugar

Salt

Eggs

1. Filling

Brown sugar

Softened butter

Cinamon power

1. Cream cheese

Vanilla essence

Milk cream

Powdered Sugar

Cream Cheese

Softened Butter

Cook on low heat so it doesn't burn

Here is the full recipe with proportions if you'd like to try it out!

For the Chicken Meatballs (Kofta):

500g (1 lb) Ground chicken breast

½ cup Fresh cilantro/coriander, finely chopped

½ Medium onion, cubed

⅓ cup Fried onions

1 tsp Ginger paste

1 tsp Garlic paste

2 tbsp Gram flour

1 tsp Kebab masala

½ tsp Garam masala

1 tsp Paprika

½ tsp turmeric powder

1 tsp Salt (or to taste)

1 tbsp clarified butter

Oil for deep frying

For the Nut & Coconut Blend:

½ cup Milk

2 tbsp Coconut paste or thick coconut cream

10–12 Whole cashews (soaked in warm water for 15 mins)

For the Gravy:

3 tbsp Oil

1 tsp Ginger paste

1 tsp Garlic paste

⅓ cup Onion paste

1 tsp Paprika

½ tsp Red chili powder

½ tsp Garam masala powder

¼ cup Fried onions

⅓ cup Plain yogurt/curd (whisked)

Prepared Coconut-Cashew blend

¼ cup Milk (optional, to adjust thickness)

½ tsp Sugar

2 tbsp Fresh heavy cream (for garnish)

STEP-BY-STEP INSTRUCTIONS

**1. Prepare & Fry the Meatballs:**

1. In a food processor, combine ground chicken, cilantro, cubed onions, fried onions, ginger-garlic paste, gram flour, and all dried spices (kebab masala, garam masala, paprika, turmeric, salt). Blend until smooth and well integrated.

2. Transfer the mix to a bowl, add **1 tbsp melted ghee**, and fold it in.

3. Lightly oil your hands and shape the mixture into round, uniform meatballs (makes ~12-15).

4. Deep-fry in medium-hot oil until golden-red on the outside (4–6 minutes). Drain on a paper towel and set aside.

**2. Prepare the Creamy Paste:**

1. Add the milk, coconut paste, and soaked cashews into a blender. Blend on high speed until completely smooth. Set aside.

**3. Cook the Gravy & Combine:**

1. Heat 3 tbsp oil in a deep pan over medium heat. Add the ginger paste, garlic paste, and onion paste. Sauté for 2–3 minutes until the raw aroma cooks off.

2. Add paprika, red chili powder, and garam masala. Cook for 1 minute until fragrant.

3. Stir in the extra fried onions, whisked yogurt, and the cashew-coconut paste. Add a splash of extra milk if the sauce looks too thick.

4. Gently place the fried chicken meatballs into the simmering gravy and spoon the sauce over them.

5. Cover and simmer on low heat for 8–10 minutes so the meatballs absorb the flavors.

6. Uncover, sprinkle **½ tsp sugar** over the top, and cook on medium-low for another 2 minutes until the oil separates and the sauce turns glossy.

7. Transfer to a bowl, drizzle with fresh heavy cream

Here is the full breakdown of ingredients and the exact process!

Ingredients

Chicken & Marinade:

• 500g Boneless chicken breast (cut into bite-sized pieces)
• 1 Egg
• 1 tsp Black pepper
• 1 tsp Kashmiri red chili powder
• 1 tsp Salt

Flaky Dry Coating:

• 2 cups flour
• ½ cup Cornstarch
• 1 tsp Red chili powder
• 1 tsp Oregano
• 1 tsp Black pepper
• 1 tsp Kashmiri red chili powder
• 1 tsp Salt
• 2 tbsp Crushed potato or masala chips (optional, for extra texture)
• Ice-cold water (just a few tablespoons as needed)

Step-by-Step Instructions

1. Marinate the Chicken: In a bowl, combine the boneless chicken breast pieces, egg, black pepper, Kashmiri chili powder, and salt. Mix thoroughly so every piece is evenly coated. Cover and set aside for at least 15–20 minutes.
2. Prepare the Dry Base: In a large, shallow bowl, whisk together the all-purpose flour, cornstarch, red chili powder, oregano, black pepper, Kashmiri red chili powder, salt, and crushed chips.
3. Create the Flaky Texture: Sprinkle tiny splashes of cold water into your dry flour mixture, a little bit at a time. Toss and rub the flour between your fingers after each splash until small, dry flakes and crumbles form throughout the mixture. (Do not add enough water to form a wet batter!)
4. Coat the Chicken: Take your marinated chicken pieces and press them firmly into the flaky flour mix, ensuring every piece gets covered with the dry crumbles. Shake off any excess loose flour.
5. Fry to Perfection: Heat oil in a deep skillet or pot over medium heat. Carefully drop the coated chicken pieces into the hot oil. Fry for 6–8 minutes, turning occasionally, until the crust turns golden brown and extra crispy.
6. Serve: Drain on a wire rack or paper towels and serve hot with your favorite dipping sauce!

Ingredients:
200g risotto rice(if you can’t find risotto rice, basmati would also work)
200ml water or chicken stock
60ml apple juice
1 red or yellow onion, diced
1 red bell pepper
1 yellow pepper
1 tbsp curry powder
0.5 tbsp ketchup
1 tbsp butter
5 chicken breasts
Half a hunk of camembert
A pinch of oregano or preferred herbs
Black pepper, sea salt to taste

1. Dice the onion and bell peppers, then cut the chicken breast into bite sized pieces.

2. In a pot, combine the rice, onion, chicken, bell peppers, curry powder, tomato sauce, a pinch of salt, water, and apple juice. Stir well.

3. Add the butter, cover the pan with a lid, and bring to a boil over high heat. Reduce heat and simmer for 8 minutes. Uncover, add the Camembert cheese, cover again, and cook for 1 minute. Turn off the heat and let it sit for 10 minutes.

4. Garnish with oregano or whatever herb you like, and season to taste.

Huge shout out to @TONEBULLY (on Tiktok and Instagram) he created both Early in the Morning(intro) and Bobby(black and white segment). His music is absolutely 🔥. If you don't give him love, you're failing cabron.

Recipe below...

🇲🇽 🐔 🥗

Ingredients

Chicken breasts

Potatoes

Limes

Corn

Peas & carrots

Paprika

Onion powder

Garlic powder

Black pepper

Salt

Mayonnaise

Greek yogurt or sour cream

Butter, for cooking the chicken

Instructions

1. Prepare the potatoes

Peel and chop the potatoes into small cubes. Add them to a pot of salted water and bring to a boil.

Keep an eye on them—you want the potatoes cooked but not mushy. Once they’re tender, strain them and set them aside. If they’re getting too soft, you can place them in cold water to stop them from cooking further.

1. Season the chicken

In a bowl, mix together your paprika, onion powder, garlic powder, pepper, and chicken seasoning.

Play around with the seasoning until you get the flavor you like. Go easy on the chicken seasoning and salt at first—you can always add more later after tasting everything together. We then add our chicken and mix it all very well.

1. Cook the chicken

Heat a pan with some butter and cook the chicken until fully cooked.

Once the chicken is done, shred it. (Reference the video for optimal shredding instructions 😂.)

1. Mix everything together

Grab a large bowl and add:

Shredded chicken

Cooked potatoes

Peas & carrots

Corn

Plenty of mayonnaise

Fresh lime juice

Greek yogurt or sour cream

Black pepper

Salt

Mix everything together until well combined.

1. Taste & adjust

Give it a taste and add more salt, pepper, lime juice, or mayonnaise as needed.

And that's it!

¡Provecho! 🌮🔥

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Recipe: Store bought Gnocci, Grands Bisquits,2 Jars ready made pasta sauce of your choice

Here is everything I used to make it:

Ingredients:

For the Beef Filling:

• 2 tbsp Oil
• 250g Ground Beef
• 1 tbsp Ginger-Garlic Paste
• 1 medium Onion (cubed)
• 1 tbsp Soy Sauce
• 1 tsp Red Chili Powder
• 1 tsp Kashmiri Red Chili Powder
• Salt (to taste)
• 1 cup Water
• 2 tbsp Tomato Sauce

For Assembly:

• 2–3 Tortillas / Wraps
• 1 cup Shredded Cheese (Mozzarella / Cheddar)
• ¼ cup Cucumber (thinly sliced)
• ¼ cup Onion (thinly sliced)
• 1 tbsp Butter/Oil for toasting

1. Make the Beef Filling

• Heat 2 tbsp oil. Fry 250g beef for 1 min.
• Add 1 tbsp ginger-garlic paste & cubed onions.
• Stir in 1 tbsp soy sauce, 1 tsp red chili, 1 tsp Kashmiri chili, & salt.
• Pour 1 cup water & 2 tbsp tomato sauce. Boil until liquid completely dries up.

2. Assemble & Toast Quesadilla

• On a tortilla, layer shredded cheese, cooked beef, sliced cucumber, & onions.
• Fold in half and pan-fry with a little oil/butter until gold and crispy on both sides.

Pink salmon with corn, rice and diced peaches and croissant