1 ½ C. All Purpose Flour
1T. Baking Powder
¾ C. Butter (unsalted)
¾ C. Granulated Sugar
½ T. Cinnamon Powder
¼ T. Nutmeg Powder
1 Kit-Kat Bar (Crushed)
1 Can Condensed Milk (170 ML)
Start with combining all the ingredients, except the Kit – Kat. Beat until the mixture is smooth.
Stir in the Kit-Kat now & mix well.
Pour the mixture in a greased loaf tin and sprinkle some kit-Kat on top.
Bake for 50 minutes at 180°C or until a toothpick inserted in the middle comes out clean.
Yummy Tip: Oreo fans can replace Kit – Kat with Oreo’s too!!
4C. Cabbage (shredded)
6-8 Potatoes (small to medium size)
2 Green chilies (sliced and deseeded)
3-4 Dry red chilies
1T. Cumin seeds
1T. Mustard seeds
1T. Lemon juice
2T. Desiccated coconuts (lightly toasted)
4T. Coriander (chopped)
Asafoetida (a generous pinch)
Salt & Pepper
Start with preparing the potatoes for the recipe. In a pot of boiling water add salt and cook potatoes for 10-12 minutes. Peel and lightly crush. Set aside.
In a pan heat some oil and add dried red chilies along with mustard, cumin and asafoetida. Smoke till fragrant. Once the seeds began to crackle, toss in the cabbage and sliced green chilies.
Make sure the cabbage gets coated with spices and oil nicely. Add the potatoes and continue tossing for few minutes. Add salt and pepper according to your taste.
Once it combines, throw in the toasted coconut, chopped coriander and lemon juice. Give it a final toss to combine.
Serve hot as a side dish.
The key here is the crunch in the cabbage. Don’t overcook!
250G. Small Curd Cottage Cheese
1T. Ginger – Garlic Paste
2 Green Chili (deseeded, finely chopped)
1C. Red Bell pepper (finely chopped)
½ C. Green peas
2 Onions (chopped)
1 Tomato (chopped)
1T. Cumin seeds
¼ T. Garam Masala
¼ T. Turmeric Powder
½ T. Red Chili Powder
1T. Coriander Powder
¼ C. Milk
1T. Lemon Juice
2T. Fresh Coriander (chopped)
Heat oil in a pan and add cumin seeds. Allow them to crackle.
Add chopped onions, chilies, ginger-garlic paste and saute for few minutes.
Now add the chopped tomatoes and bell pepper. Give it a quick stir and cook till they turn soft.
Add garam masala, turmeric powder, red chili powder, coriander powder and salt to taste, stir.
Once fragrant add the milk and mix.
Stir in the cottage cheese, green peas, along with the lemon juice and cook for 3-4 minutes, stirring occasionally to prevent sticking.
Garnish with chopped coriander leaves and serve hot with the bread of your choice.
Tip: Any type of cottage cheese can be used for this recipe. Crumble or grate it before use.