Ingredients

• For crumb topping
• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/3 cup dark brown sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 5 tablespoons butter, melted
• For cake
• 5 tablespoons unsalted butter, plus extra to prep cake pan
• 1 cup granulated sugar
• 2 eggs
• 2 cups all-purpose flour, plus extra to prep cake pan
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 1 1/2 cups sour cream or yogurt
• 1/2 cup seedless raspberry jam (or any fruit jam/preserve you like)

Instructions

1. Ingredients of Crumb Topping

2. Ingredients of Cake

3. Preheat oven to 350 degrees F.
4. Begin by making the crumb topping. Add flour, granulated sugar, brown sugar, cinnamon, and salt to a large bowl. Mix to combine.

5. Pour melted butter over the flour and sugar mixture and use your hands to combine. Leave some bigger clumps and mix until it resembles wet sand. Place in refrigerator while you make the batter.

6. To start the batter, use a wooden to cream together butter and sugar in a large bowl until light and fluffy, about 10 minutes. Alternatively, use a stand mixer to speed up the process.

7. Whisk in the eggs one at a time until well incorporated.

8. In a separate bowl, whisk together flour, baking soda, and salt until combined.

9. Add 1/3 of the flour mixture to the butter, eggs, and sugar. Using a rubber spatula, gently fold until barely combined.

10. Add half of the sour cream/yogurt and fold until barely combined. Repeat with another 1/3 of the flour, the rest of the sour cream/yogurt, and remaining flour until just combined. Do not over mix or you will end up with a tough cake.

11. Butter a 13-inch cake pan. Dust with flour and tap out excess to make a light coating around the pan. This will prevent the cake from sticking.

12. Scoop cake batter into the pan and spread evenly.

13. Use a spoon to dollop jam evenly onto of the cake.

14. Using a chopstick or knife, swirl the jam into the cake batter. Do not fully incorporate, as you want streaks of jam throughout the cake.

15. Take the crumb topping out of the refrigerator and place on top of the cake. It may seem like a lot of topping, but don’t be afraid to pile it high.

16. Place cake into the oven and bake for 30 to 40 minutes, or until a toothpick or skewer comes out clean when inserted into the center of the cake.

17. Allow to cool for at least an hour before slicing and serving. If serving the next morning for breakfast, cover tightly with plastic wrap.

Ingredients

• 12 oz dried fettuccine
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 tbsp all-purpose flour
• 1 12oz can non-fat evaporated milk
• 8 oz light cream cheese (neufchatel cheese)
• 1/3 cup grated parmigiano reggiano
• 1/2 tsp Italian seasoning
• Salt
• Pepper

Instructions

1. Ingredients

2. Add fettuccine to a pot of salted boiling water. Cook until al dente, according to the directions on the package (about 11 minutes). Reserve about 1/2 cup of pasta to water.

3. Heat a 2 quart sauce pan over medium heat. Add butter and melt.

4. Add minced garlic and cook until fragrant, about 1-2 minutes.

5. Add flour and stir until combined with butter to create a roux. Cook until blonde in color, about 1 minute.

6. Add evaporated milk. Turn heat to medium high and simmer until thickened, about 5-7 minutes. It should coat the back of a wooden spoon and stay separated when you slide through with your finger.

7. Reduce heat to low and stir in cream cheese. Stir constantly until the cream cheese is melted and the sauce is smooth, about 2 minutes.

8. Add parmigiano reggiano and Italian seasoning. Season with salt and pepper, to taste. Stir to combine.

9. Once the fettuccine is cooked and sauce is finished, add the pasta to the sauce. Toss together over low heat until the pasta is well coated. Slowly add pasta water to thin the sauce, if needed.

10. Serve Immediately

Ingredients

• Cooking spray
• 2 cups all-purpose flour, plus extra for coating loaf pan
• ½ tsp baking soda
• 2 lemons, zested and juiced
• 1½ sticks unsalted butter, softened at room temperature
• 1½ cups granulated sugar
• 4 large eggs
• ½ cup plain yogurt

Instructions

1. Bake a lemon pound that’s perfect for dessert, breakfast or an afternoon snack with tea. The ingredients look like this.

2. Preheat oven to 350 degrees F.
3. Spray a loaf pan with cooking spray and sprinkle with flour. Tap around the pan to cover and shake out the excess.

4. Whisk together flour and baking soda to combine.

5. Using a wooden, cream together butter and sugar in a large bowl until light and fluffy, about 10 minutes. Alternatively, use a stand mixer to speed up the process.

6. Whisk in eggs one at a time until well incorporated.

7. Fold in lemon zest and juice.

8. Add half of the flour mixture to the butter mixture and fold gently until just combined.

9. Add yogurt and fold until just combined.

10. Add the remaining flour and continue to fold until just combined. Do not overmix, this will result in tough cake.

11. Spoon the batter into the loaf pan. Bake for 70 to 80 minutes, until a knife inserted into the middle comes out dry.

Ingredients

• 1 lb firm white fish, such as tilapia or mahi mahi
• 2 cups panko breadcrumbs
• 2 large eggs, beaten
• ½ cup all-purpose flour
• Cooking spray
• ¼ cup plain yogurt
• ¼ cup light mayonnaise
• 3 limes, juiced
• ¼ cup minced cilantro
• Pinch of smoked paprika
• 12 small flour or corn tortillas
• Salt
• Black pepper
• Diced tomatoes, for serving
• Shredded cabbage, for serving

Instructions

1. Ingredients

2. Preheat oven to 425 degrees.
3. Cut fish into 3 x 1 inch rectangles. Think the size of a fish stick. Season liberally with salt and pepper.

4. Dredge fish piece in flour. Tap the fish to remove any excess flour.

5. Toss fish in eggs to coat.

6. Toss fish in breadcrumbs to coat.

7. Spray a parchment or foil lined baking sheet with cooking spray. Lay fish out in a single layer.

8. Wrap tortillas in aluminum foil. Place fish and tortilla pack into the oven.

9. After 7-8 minutes, use tongs to flip the fish once.

10. Cook fish for another 7-8 minutes until the fish is cooked and coating is brown. You can also finish in the broiler for the last minute to get an extra crispy exterior. Once fish is done, remove the tortilla pack as well.

11. While the fish cooks, make the sauce. Whisk together the yogurt, mayonnaise, lime juice, cilantro, and paprika. Season with salt and pepper to taste.

12. To assemble the taco, lie out a tortilla and add 2-3 pieces of fish. Add sauce, tomatoes, and cabbage. Serve immediately.

Ingredients

• Onions sliced as required
• Oil for deep frying as required

Instructions

1. Remove onion peels, half and thinly slice them.

2. Take a fistful of sliced onions and put them in medium flamed hot oil.

3. Keep them stirring for an even colour.

4. Use a strainer to strain out oil.

5. Put it on a paper.

6. Spread it on the same paper to remove any excess oil. This is a very important step because it absorbs a lot and makes onions very crispy.

7. Now take an air tight container, place a new paper at the bottom and put in the prepared onions. Cover the lid and see for yourself that how even after a week the onions remain crisp.

Ingredients

• Chicken mince 1kg
• Shan Seekh kabab masala 1 packet
• Ginger garlic paste 1tbsp
• Green chilies 6 (grind it)
• Oil ½ cup
For Paratha
• Whole white flour ½ kg
• Red flour for coating
• Salt 1/2tsp
• Water as required
• Oil for frying

Instructions

1. Put white floor in a bowl, add salt in it and with the help of water make dough. Then cover the bowl and keep it for 30 minutes then make medium size balls.

2. Flatten it and dust it with Red flour. Then roll it in a circle with the help of rolling pin.

3. Fry it on Tava/ skillet. Use oil for frying and fry till golden brown.

4. Take mince, add Shan seekh kabab masala, ginger garlic paste and green chillies. Marinate it for at least 1 hour.

5. Put oil in a pan/ pot and fry the mixture of mince for 10 minutes. Add water and cook it for 20 minutes or until it is done (cover the led).

6. Take a Paratha, spread filling, and make a roll. Serve and enjoy with onion slices and chutney.

Ingredients

• Okra 500 grams
• Oil 1/4 cup
• Onion 1 (chopped)
• Tomatoes 1 (chopped)
• Garlic paste 1 tsp
• Turmeric powder 1/2 tsp
• Red Chilli powder 1 tsp
• Coriander powder 1/2 tsp
• Salt 1 tsp
• Yogurt 1/2 cup
• Green chillies 3 to 4
• Coriander Leaves 1/4 cup

Instructions

1. Soak the okra in water for 30 minutes. Dry it and cut them into slices.

2. Put out in a pan, fry the okra. When we fry okra it loses its stickiness, let it do so and fry for 6 to 8 minutes. Then take it out in a strainer.

3. In the same oil fry onion till golden brown then add tomatoes with the masala garlic paste, turmeric powder, red chilli powder coriander powder and salt.

4. Keep on mixing on low flame till the tomatoes are fully blended and skin is not visible. It may take 15 minutes. The masala formed will start losing oil.

5. Now add beaten yoghurt, 1 sliced green chillies and 3 whole green chillies . Mix and let it cook on low flame.

6. Add fried bhindi in and mix it well.

7. Add water as you require.

8. Garnish with coriander leaves.

9. Serve.

Ingredients

• Yellow split chickpeas (chana dal) 1 cup soak 3 to 4 hours
• Whole red chillies crushed 1 tbsp.
• Cumin seeds 1 tbsp
• Onions 2 small ( cut in rings)
• Fresh ginger 2inch piece
• Fresh garlic 6 cloves
• Potatoes 4 large (peeled, boiled and mashed)
• Mix spice powder 1 tsp (garam masala powder)
• Chat masala 1 tsp
• Salt 1 tsp
• Mango powder 1 tsp (amchoor powder)
• Buns round or pav baji buns as required
• Eggs 2 beaten
• Onions 1 medium sliced
• CHUTNEY
• Mint leaves 1 cup
• Corinder leaves 1 cup
• Tamarind pulp 1/4 cup
• Salt to taste ( 1 tsp)
• Green chilies 2 -3
• Sugar 2 tsp
• Chat masala 2 tsp
• Yogurt 1 cup

Instructions

1. Soak split chickpeas in water for 3 to 4 hours.

2. Peel and cut the potatoes into chunks. Boil them and once water dries mash them.

3. In a separate pan add split chickpeas, onion, fresh ginger, fresh garlic, cumin seed & water 4 cups, when it comes to a boil cover and cook till all the liquid dries. Chickpeas should retain its shape.

4. Then let the dal mixture cool a bit and grind it adding salt and mix spice powder.

5. Then add the mashed potatoes to the dal mixture, add crushed red chilli, mango powder and chat masala to it and mix well.

6. Next beat the eggs and make the round shape pattie of the dal mix. Shallow fry them.

7. Prepare chutney by blending all the chutney ingredients except for yogurt. Once the green paste of chutney is blended add it to the beaten yogurt and mix to form chutney.

8. Heat a pan and toast the buns with very little oil.
9. Assemble the burgers, first spread the chutney on the bun then place the kabab on it apply chutney on it, keep onion rings then cover it with the bun.

10. Serve it with chutney.