What you'll need

How to make it

1. Marinate the chicken in the taco seasoning (or spice mix). Set aside.
2. Steam the corn in the microwave per package instructions. Let cool.
3. Chop the vegetables — onion, tomato, avocado, green chilies — all roughly the same size.
4. Make the dip — whisk yogurt, salt, mayo, garlic, and pepper. Add water and whisk until smooth. Stir in peri peri if using.
5. Sear the chicken in a pan with the oil. Large pieces: sear both sides, then remove and chop. Small pieces: cook over high heat until mostly done.
6. Add the corn to the pan with the chicken and toss so it picks up flavor.
7. Combine onion, tomato, avocado, and chilies in a big bowl. When ready to eat, add the hot chicken and corn, then mix in the dip.
8. Add the crunch — mix in crushed tortilla chips just before serving. Saving leftovers? Keep chips separate and add on top per portion so they stay crisp.

What you'll need

How to make it

1. Cook the mushrooms — mix the mushrooms, green chilies, garlic, salt, and pepper in a pan with a little water (about 1 tbsp) and let the mushrooms cook down.
2. Add the cheese — once the mushrooms are cooked, add the cheese, cover, and cook until melted. Mix until it becomes creamy.
3. Make the French toast — whisk together the eggs and sugar, dip the bread, and fry it up like a normal French toast.
4. Plate it — put the French toast on the plate and spoon the creamy spicy mushrooms on top.

What you'll need

How to make it

1. Mash the potato until smooth.
2. Temper the spices — heat the oil, add mustard seeds and let them splutter, then add the hing, garlic, and green chili.
3. Add the onion and haldi, and cook briefly until the onion softens.
4. Mix in the potato, salt, and lemon juice. Cook for a couple of minutes, mashing everything together. Let cool.
5. Shape into 6 balls of about 50g each.
6. Make the batter — whisk the besan, water, oil, and salt into a smooth, thick batter.
7. Fry — dip each potato ball in the batter and deep fry until golden and crisp.

What you'll need

How to make it

1. Make the marinade — mix the Chicken Tikka Masala, nimbu, and dahi.
2. Add food color to the marinade.
3. Add the ghee to the marinade and keep stirring.
4. Marinate the chicken — add the chicken to the marinade and set aside.
5. Crush the curry leaves (3–4 sticks) separately.
6. Add 2 egg whites to the crushed curry leaves — this makes the chicken crispy.
7. Add the cornflour — 2.5 spoons — to the egg white mixture.
8. Season it — add 2 pinches each of salt, red mirchi, and black pepper.
9. Coat the chicken — add the marinated chicken to this egg white mixture, mix well, and set aside.
10. Chop the onions finely.
11. Pan fry the chicken in 4 tbsp of oil.
12. Start the tempering — in a separate kadhai, heat 2 tbsp oil and add the jeera.
13. Build the tempering — add the green chilies, ginger garlic paste, and 2 sticks of crushed curry leaves.
14. Add the onions along with a couple pinches of salt (for faster cooking) and a pinch of food color.
15. Combine — add the pan-fried chicken to the kadhai and stir well. Add a little water from the sides for a slightly saucy texture.
16. Make the slurry — in a small bowl, mix 2 tbsp cornflour, a little food color, and 1 tbsp water.
17. Finish — add the slurry to the chicken in the kadhai and mix well.

What you'll need

How to make it

1. Warm the milk — in a microwave-safe bowl, combine the condensed milk, 200ml milk, and 2 whole cardamoms. Heat for a few seconds, then set aside so the milk picks up the elaichi flavor.
2. Roast the sevai — break it into small pieces and roast in a little ghee for a few minutes, just to coat it and get a little color (it's pre-roasted, so this is quick).
3. Combine — remove the cardamom pods from the milk, then add the milk to the pot with the sevai. Add the kismis and simmer on low for a few minutes.
4. Thin it out — turn off the heat and stir in the remaining 50ml of milk to loosen the kheer.

What you'll need

How to make it

1. Mix the batter — combine the ingredients for whichever option you're using into a smooth batter.
2. Ferment — let the batter sit for a few hours until it's light and slightly bubbly.
3. Make the chashni — combine the sugar and water in a pan and bring to a simmer. Add the cardamom and saffron (or food color).
4. Cook to one-string consistency — let a drop of syrup cool slightly, then pinch it between two fingers and pull apart — if a single string forms, it's ready. Once the sugar has melted, reduce heat to low while you fry the jalebis.
5. Fry and soak — pipe the batter into spirals in hot oil, fry until golden and crisp, then dunk straight into the warm syrup.

What you'll need

How to make it

1. Cream — the butter and sugar together until light and fluffy.
2. Add the egg — and beat well. If using more than 1 egg, break them one at a time into a separate bowl before adding to the butter and sugar.
3. Mix the baking powder — into the flour.
4. Fold it together — add the vanilla essence, milk and flour a little at a time and fold in.
5. Bake — pour into a greased and lined tin and bake for 25–30 minutes at 180 °C.

Make it a caramel cake

1. Make the caramel — melt 30 g of sugar in a pan on the gas over a slow flame until it turns to caramel.
2. Add it to the batter — once the batter is ready, add the caramel and whisk it in.
3. Bake — as above.

What you'll need

How to make it

1. Mix the wet bits — combine the vinegar, milk and coffee powder and keep aside.
2. Cream — the butter and sugar together.
3. Add the eggs — one by one and beat well. Break each egg into a separate bowl first, then add it to the beaten butter and sugar.
4. Add the dry ingredients — vanilla essence, maida, cocoa and baking soda — and beat well.
5. Add the milk mixture — to the batter and beat well.
6. Fill the moulds — line the cupcake moulds with paper and fill them about ⅔ full. Make sure all the moulds have equal batter.
7. Bake — for 15–20 minutes at 175 °C.