Ingredients: Chicken Preparation 2 chicken breasts ½ tsp salt 1 tbsp soy sauce 1 tbsp oyster sauce 1 tbsp vinegar ½ tsp pepper 2 tbsp corn starch Noodles 2 pack ramen noodles 2 tbsp sliced onion 2 garlic cloves sliced ¼ cup sliced carrot ¼ cup sliced green bell pepper ¼ cup sliced red bell pepper ¼ tsp salt ½ tsp pepper ½ tsp soy sauce ½ tsp oyster sauce ½ tsp sesame oil 1 tbsp chopped green onions Instructions: 1. Thinly slice the chicken pieces into bite size 2. Marinate chicken with salt, soy sauce, oyster sauce, vinegar, pepper, and corn starch 3. Boil 2 packs of ramen noodles for 3-4 minutes and remove noodles from water 4. Using a stir fry pan, add onion, garlic, marinated chicken and stir for 3-4 minutes 5. Stir in the carrot, bell peppers and noodles 6. Add salt and pepper to taste 7. Add soy sauce, oyster sauce, and sesame oil 8. Garnish with chopped green onions 9. Ready to Enjoy!

Ingredients: 160-gram dried Bombay duck/ loitta shutki ½ cup cooking oil 2 medium potatoes ¼ tsp turmeric ½ tsp salt 2 long eggplants ½ tsp turmeric ½ tsp salt 2 medium onion 10 garlic cloves sliced 1 tbsp red chili 1 tsp turmeric 1 tsp coriander ½ tsp cumin 1 tsp salt 1 cup water Instructions: 1. Wash the shutki in a pan on stove with warm water for 30 minutes 2. Using a new pan, drizzle cooking oil, add diced potatoes, turmeric and salt 3. Stir fry for 1-2 minutes and transfer out to a bowl 4. Repeat step 2 and 3 with long eggplants 5. Add sliced onion, sliced garlic, red chili, turmeric, coriander, salt, cumin and a splash of water and sauté for 5 minutes 6. Toss in the shutki, add water and cook for 5 minutes 7. Add potatoes and eggplant and cook for another 5 minutes while stirring occasionally 8. Garnish with green chilies 9. Ready to Enjoy!

Ingredients: Chotpoti 1 cup soaked white peas 1 tsp roasted red chili 1 tsp chotpoti spice mix 1 tsp roasted cumin ½ tsp black salt 1 tbsp sliced cucumber 1 tbsp sliced onion 1 tbsp chopped coriander 2 chopped green chili 1 medium boiled potato ½ tsp lime juice 1 boiled egg Chotpoti Spice Mix 1 tbsp coriander 2 tbsp cumin 5 cloves 10 pepper ½ tsp panch phoron 10-12 dry red chilies Tamarind Sauce 1 cup water ½ cup tamarind pulp ½ tsp black salt 1 tsp roasted chili 1 tbsp chotpoti spice mix 1 tbsp brown sugar 1 tsp chat masala Instructions: 1. Simmer overnight soaked white peas until soft 2. Stir dry red chilies in a pan using dry heat then remove from heat once fragrant 3. Repeat step 2 for coriander seeds, cumin seeds, cloves, peppercorn and panch phoron 4. Transfer the spices to a mortar and grind using a pestle and set aside to use as chotpoti spice mix 5. In a bowl, mix water with tamarind pulp, black salt, roasted chili, chotpoti spice mix, brown sugar, and chat masala 6. Transfer the cooked white peas to an empty bowl and add roasted red chili, chotpoti spice mix, roasted cumin, black salt, sliced cucumber, sliced onion, freshly chopped coriander and green chilies 7. Drizzle a generous amount of tamarind sauce on top and mix 8. Add diced boiled potatoes, lime juice, and mix 9. Grate boiled egg on top using a grater before serving 10. Ready to Enjoy!

Ingredients: Aloo bhaji I 2 medium potato ¼ tsp red chili ¾ tsp coriander ¼ tsp turmeric 1 bay leaf 1 small cinnamon stick 1 tsp salt 2 ½ cups water 3 tbsp cooking oil ¾ tsp cumin ½ cup sliced onion 2 sliced garlic cloves 3 green chilies ¼ cup water 1 tsp ghee 2 tbsp fresh coriander Aloo bhaji II 3 tbsp cooking oil 5 dry red chilies ¼ tsp mustard seeds ½ tsp cumin 1 tsp urad dal 1 ½ tsp chopped ginger ¼ tsp hing 2 medium sliced onion ¼ tsp turmeric 1 tsp salt 8-10 roasted cashew 10 curry leaves 2-3 green chili 3 cups boiled potatoes ¾ cup water 2 tbsp fresh coriander 1 tbsp butter Instructions: 1. In a large pan, add diced potatoes, red chili, coriander, turmeric, bay leaf, cinnamon stick, salt and water 2. Cover with lid and cook for 20 minutes approximately on medium heat 3. Using a separate pan, sauté sliced onions, garlic, and cumin seeds until light brown in color 4. Add sliced green chilies and the cooking potatoes 5. Add water and let it simmer for 2-3 minutes 6. Garnish with ghee and fresh coriander 7. For the Second aloo bhaji, stir in dry red chili, mustard seeds, and urad dal in cooking oil 8. Once fragrant, continue stirring as you add in the ginger, hing, sliced onion, turmeric, salt, roasted cashew, curry leaves, and green chilies 9. Add boiled potatoes, water and give it a mix 10. Stir in butter then garnish with fresh coriander 11. Ready to Enjoy!