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Jump To Recipe Jump To Video There's this cozy little tradition I picked up from an Indian friend that's become my own slice of comfort—masala chai. It's like a warm, spicy hug in a cup. The recipe? A handful of spices that could tell stories of ancient markets and bustling streets: cinnamon, peppercorns, tulsi leaves, fennel, cloves, cardamom, and a dusting of ginger powder. All the wonderful spices... A tiny grating of nutmeg joins the mix, and together, they're a testament to the power of good company and shared recipes. Making this chai feels less like cooking and more like a small ceremony. As the water boils and the spices begin their dance, there's a kind of alchemy that happens. The kitchen fills with a scent that's at once exotic and familiar, a reminder of friendships that stretch across oceans. There is nothing like toasting your own spice blend... When it's time to pour in the frothy milk, which could be a cloud of oat milk on some days, the transformation is complete. It's a simple pleasure, one that ties a thread from my friend’s Indian roots to my own home in Singapore. This might be a wonderful holiday gift... So, let's take this journey together, one spice-laden, comforting sip at a time. Whether it's to start the morning with intention or to pause in the afternoon's rush, this masala chai is here to wrap you up in its warmth. Ready to brew some magic? Let’s get started with the recipe. Ingredients: (Serve 2) Masala: Cinnamon Stick, 4g Black Peppercorns, 10g Fennel Seeds, 5g Cloves, 10g Green Cardamoms, 20g Dried Tulsi, 5g Ginger Powder, 15g Nutmeg, 1/4 Chai: Black Tea Leaves, 8g Boiling Water, 500g Milk or Oat Milk, For Frothing Equipment: Tea Pot Cast Iron Skillet / Pan Spice Grinder Milk Frother Directions: Prepare the masala. Add everything, except for tulsi, ginger powder and nutmeg, into a skillet over medium heat. Toast until aromatic. Transfer to a spice grinder, along with tulsi, ginger powder and freshly grated nutmeg. Give it a few pulses until coarse ground forms. *Do not take it too far.* Prepare the chai. Add tea leaves and 1 TBSP of that masala to a tea pot. I am using my Hario ChaCha Kyusu Maru teapot. Pour in boiling water and steep for 5 to 8 mins. In the meantime, froth some milk. Pour the tea into a serving glass. Followed by the froth milk. Serve immediately. Cheers! Cheers!... Recipe Video:

Jump To Recipe Jump To Video Brewing tea is one of those quiet moments in life that feels like pressing pause, where the simple act of steeping leaves in hot water can seem almost meditative. This Golden Monk Fruit Tea has taken this ritual to a new level of soulful warmth. Golden Monk Fruit... It all started when I shared my love for the traditional monk fruit tea on TikTok, and a kind soul from the community reached out with a suggestion to weave in the golden hues of chrysanthemums and the sweet, earthy notes of Chinese licorice root. It was one of those tips you thank the universe for. The first time I tried this blend, it felt like a revelation—a warm, comforting embrace in every cup. Chrysanthemums, with their sunny blossoms, bring a soft floral quality that’s both uplifting and grounding. The Chinese licorice root, a treasure in herbal medicine, adds a subtle depth that rounds out the flavor, making each sip a soothing balm for scratchy throats and weary spirits. It's the kind of tea that does more than just taste good; it feels like a reassurance, a soothing whisper that echoes long after the cup is empty, a reminder from a friend that no matter the storm outside, inside, we've got a haven in a cup. Ingredients: (Serve 2) Golden Monk Fruit, 1 Water, 1L Chrysanthemums, 1 TBSP Chinese Licorice Root, 1 Equipment: Sauce Pot Directions: Wash golden monk fruit thoroughly under running water. Crack into a pot of water, together with the seeds and shell. Followed by chrysanthemums and licorice root. Turn the heat up to medium-high and bring it to a boil. Turn the heat down to low, cover and simmer for 30 mins. After 30 mins, turn off the heat. Cover and steep for 5 to 10 mins. Strain into serving cups. Serve immediately or chilled. Cheers! Monk fruit tea next level... Recipe Video:

Jump To Recipe Jump To Video Every year, even though Thanksgiving isn't a big deal in sunny Singapore, I like to bring a slice of that tradition to my table. It's my way of taking a breather from the hustle and bustle, to just be thankful for the good stuff—my family, friends, and all the little wins we often overlook. Plus, it's the perfect excuse to whip up some hearty, comforting dishes that scream 'holiday' in every bite. Enter my sweet potato casserole: it's not just a dish; it's a whole vibe. The sweet potatoes are whipped up to creamy perfection, and with my special blend of cookie spices mixed in, every spoonful is like a prelude to Xmas. The marshmallows on top? Well, they're non-negotiable because my daughter insists, and hey, who am I to argue with the boss? Watching those fluffy white puffs turn toasty is part of our quirky holiday tradition. So, whether you're from a place where Thanksgiving is the holiday of the season or just looking to share in the joy of a festive feast, this sweet potato casserole is a winner. I'm telling you, the smell alone is enough to make you want to break out the tinsel. Ready to get a taste of the holidays? Let’s jump right into the recipe and make some memories. Ingredients: (Serve 8) Sweet Potatoes Peeled Coarsely Wedged, 1KG Unsalted Butter, 60g Whole Milk, 120g Demerara Sugar, 50g Sea Salt, Pinch Cookie Spice Blend Homemade, 1 TSP Pure Vanilla Paste, 1 TSP Eggs, 2 Pecans Coarsely Chopped, 15g Toppings: Unbleached All Purpose Flour, 60g Demerara Sugar, 50g Unsalted Butter Cold Coarsely Diced, 55g Pecans Coarsely Chopped, 35g Marshmallows, For Toppings (Optional) Equipment: Cast Iron Skillet 10" Heavy Pot Stick Blender / Ricer / Potato Masher Blowtorch Directions: Please visit my "Cookie Spice Blend" page for the recipe. Boil sweet potatoes in a pot of water until fork tender. Drain and discard the liquid. Return the sweet potatoes to the pot. I am using my stick blender to puree the sweet potatoes. You can use a ricer or a potato masher. In a pot over medium heat, add butter. Continue cooking after the butter has melted. Cook until the "singing" has subsided. Immediately drain thru' a coffee filter over a sieve and bowl. Discard any residue. Add in the browned butter and the rest of the ingredients. Puree until well combined or mix until homogenous. Spread the sweet potato mixture onto a cast iron skillet. Prepare the toppings. Preheat oven to 180 degree celsius or 350 fahrenheit. In a large mixing bowl, add flour, sugar, butter and pecans Mix and crumble the butter into the flour, sugar and pecans until it reassembles a wet sand consistency. Sprinkle this mixture over the sweet potatoes, distributing them evenly. Top it off with marshmallows, if you are using them. Wack into the oven and bake for 25 to 30 mins or until the marshmallows and toppings are lightly browned. I like to blowtorch my marshmallows until lightly charred. Serve immediately. My daughter is right, marshmallows add extra texture... Recipe Video:

Jump To Recipe Jump To Video Time travel with me for a moment, back to October 25, 2014. Picture a novice food blogger: me, armed with a Canon DSLR and a passion for flavors, whipping up what I now call the Butter Chicken Bäco. Back then, my kitchen was my lab, and Facebook was my stage where I shared my culinary experiments, eagerly awaiting likes and comments. 2014... That Bäco sandwich? It was a bit too hearty, a little too rustic, and my plating was, well, let's just say I was learning. Looking at those snapshots now, I'm amazed by the journey, from those humble beginnings to the food stories I tell today. Butter Chicken Bäco... This Butter Chicken Bäco, which has become a beloved staple in my home, carries with it a tinge of 'what could have been.' Bäco Mercat in L.A., the beacon of sandwich innovation, was on my 'must-visit' list, but as fate would have it, the pandemic had other plans, leading to its unfortunate closure. While I may not have savored their creations in person, this recipe is my tribute, my version of the Bäco that I hope does the original justice, even if it's just within the walls of my own kitchen. Tandoori Chicken Bäco... And because I love a good foodie connection, I decided to throw a Tandoori twist into the mix. After all, Butter Chicken's roots are intertwined with Tandoori Chicken, so why not celebrate both in one go? It's hard to pick a favorite—they both sit proudly in my top 5 sandwiches. So, ready to try it out? Let’s dig in. Ingredients: (Make 4 sandwiches) Raita: Greek Yogurt, 3 TBSP Cucumber Deseeded Finely Diced, 1/2 Tomato Deseeded Finely Diced, 1 Sea Salt, Pinch Black Pepper, Pinch Butter Chicken Bäco Sandwich: Bäco Sandwich Homemade, 2 Dough Balls Butter Chicken Homemade, 4 Pieces Fresh Coriander Coarsely Chopped, A Handful Tandoori Chicken Bäco Sandwich: Greek Yogurt, 3 TBSP Fresh Coriander Coarsely Chopped, A Handful Sea Salt, Pinch Black Pepper, Pinch Coriander Chutney Homemade, For Spreading Tandoori Chicken Homemade, 2 Pieces Bäco Sandwich Homemade, 2 Dough Balls Equipment: Griddle Directions: Please visit my "Bäco Mercat Flatbread Sandwich Dough" page for the recipe. Please visit my "Tandoori Chicken" page for the tandoori chicken and coriander chutney recipes. Please visit my "Murgh Makhani | Butter Chicken" page for the recipe. Prepare raita. In a bowl, add all the ingredients. Toss to combine well. Cover with cling film and let rest in the fridge until ready to use. *It can be kept in the fridge for up to 3 days.* Assemble the butter chicken sandwich. After the sandwich dough has been divided, shaped and rolled, place it on a greased griddle over medium heat. Grill until lightly charred on both sides. Spread raita evenly on 1 half of the sandwich. Add the butter chicken with some of the sauce to the other half. Garnish with some coriander. Close to finish the Bäco sandwich. Repeat the steps for the remaining sandwiches. Serve immediately. Assemble the tandoori sandwich. After the sandwich dough has been divided, shaped and rolled, place it on a greased griddle over medium heat. Grill until lightly charred on both sides. In a small bowl, combine yogurt, coriander, salt and pepper. Spread coriander chutney evenly on 1 half of the sandwich. Add the tandoori chicken to the other half. Spoon some of that yogurt mixture over the top. Close to finish the Bäco sandwich. Repeat the steps for the remaining sandwiches. Serve immediately. Both are equally yummilicious... Mama Mia... Recipe Video:

Jump To Recipe Jump To Video The once-bustling streets of L.A. held a treasure that was Bäco Mercat, a culinary hotspot where the Bäco sandwich reigned supreme. Known for its inventive take on the flatbread sandwich, it drew in food lovers from all corners. Sadly, even the brightest stars sometimes fade, and Bäco Mercat closed its doors in the wake of the harsh Covid-19 period, leaving behind a legacy of taste and innovation that many still savor in their memories. In my kitchen, the spirit of Bäco Mercat lives on as I endeavor to craft a Bäco dough that pays homage to the original. While the restaurant's closure marked the end of an era, it's also been a starting point for my own journey in exploring the art of sandwich-making. My rendition is a nod to the past, a beacon of hope in these trying times, and maybe, just maybe, it'll bring a taste of what once was back to our tables. So, sandwich aficionados, get ready to take a bite with me. Stay tuned for what's next. Ingredients: (Makes 10 dough balls) Unbleached All Purpose Flour, 360g Active Instant Dry Yeast, 5g Granulated Sugar, 6g Sea Salt, 7g Water, 240g High Quality Extra Virgin Olive Oil, 50g + More For Greasing Greek Yogurt, 45g Equipment: Griddle Directions: In a large mixing bowl, combine flour, yeast, sugar and salt. Create a well in the center and add water and olive oil. Mix in yogurt. Continue mixing until it becomes a dough. Knead the dough inside the bowl, picking up all the nooks and crannies, for about 5 to 8 mins. The dough should be smooth and tacky, but not sticky. If the dough is too dry, add in more water, 1 TBSP at a time. If the dough is too wet, add in more flour, 1 TBSP at a time. Form the dough into a ball. Grease lightly with olive oil. Transfer back into a bowl. Cover with cling film and chill in the fridge overnight to ferment. The next day, sit the dough at room temperature for at least 2 hrs. Punch down the dough and divide it into 10 equal dough balls. At this point, you can keep the dough balls in lightly greased zip lock bags in the fridge for another 3 days or 1 month in the freezer. Cover the dough balls with a lint-free kitchen towel and set aside to rise for 15 mins. Keep the rest of the dough balls covered while you are working on a dough ball. On a floured working surface, using a rolling pin, roll into an oblong shape about 1/8 inch thick. Transfer onto a griddle over medium heat. As the dough is grilling, air pockets will form. That is a good sign. Grill until lightly charred on both sides. Repeat the steps for the remaining dough balls. Use them for your favorite sandwiches. Stay tuned for upcoming Bäco sandwiches... Recipe Video:

Jump To Recipe Jump To Video Diwali may have just passed, but the vibrant spirit of the festival lingers in my kitchen. It's like the flavors of India have cast a spell on me, and I'm not ready to break it just yet. That's where my tandoori chicken comes in, bold and aromatic, carrying the celebration forward. Just outta the oven... I've honed in on two methods to achieve that perfect charred yet succulent bite: the patience of oven baking and the immediacy of a good sear. But the real showstopper? A trick borrowed from the hustle of restaurant kitchens—smoking the chicken with burning charcoal and a spoonful of ghee, right there in the oven. It's this touch of smoky alchemy that elevates the dish to something truly special. Oven method... As the smoky scent fills the air, I'm reminded of the festival lights, and I can't help but serve this tandoori masterpiece alongside some bright turmeric rice. The golden grains are the perfect canvas for the rich, red spices of the chicken. A swirl of green from the coriander chutney on the side, and it's like Diwali never ended. Each mouthful is a celebration, a burst of joy that lingers on the palate. Searing method... The festive season might be officially over, but who says the feasting has to stop? Not me, that's for sure. So, if you're also still riding that Indian cuisine wave, let's keep the flavors rolling. Here's how to make this tandoori chicken that'll keep the Diwali spirit alive and your taste buds singing. Let's get started with the recipe! Ingredients: (Serve 2) Chicken Rub: Chicken Thigh Skinless Boneless, 2 Chili Powder, 1/2 TSP Adjust To Preference Fresh Lime Juice, 1 Lime Fresh Lime Zest, 1 Lime Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Chicken Marinade: Greek Yogurt, 3 TBSP Garlic Powder, 1 TBSP or Garlic Finely Minced, 5 Cloves Ginger Powder, 1 TBSP or Ginger Finely Minced, 2" Chili Powder, 1/2 TSP Adjust To Preference Coriander Powder, 1 TSP Turmeric Powder, 1/2 TSP Fenugreek Leaves, 1 TSP Shahi Garam Masala Homemade, 1 TSP Mustard Oil, 1 TBSP For Brushing: Mustard Oil, 2 TBSP + More For Greasing Chili Powder, 1 TSP For Smoking: Charcoal, 1 Piece Ghee, 2 TBSP Coriander Chutney: Fresh Coriander, A Large Handful Green Chilies Deseeded, 2 Garlic, 1 Clove Fresh Lime Juice, 1 Lime Fresh Lime Zest, 1 Lime Sea Salt, Pinch Cumin Powder, Pinch Turmeric Rice Homemade, For Serving Equipment: Cast Iron Skillet / Pan Stand / Stick Blender Oven / Griddle Directions: Please visit my "How To Make Shahi Garam Masala" page for the recipe. Please visit my "Turmeric Rice" page for the recipe. Prepare the rub. In a shallow bowl, combine all the ingredients, making sure the chicken is coated well. *If you are baking the chicken, it is best that you slice the chicken thigh into quarters.* Cover with cling film and marinade in the fridge for at least 30 mins. Prepare the marinade. Combine everything in another shallow bowl. Transfer to the chicken mixture and mix until well combined, making sure the chicken is coated well. *If you are baking the chicken, it is best that you use fresh garlic and ginger instead of powder.* Cover with cling film and marinade in the fridge at least overnight. Prepare the brushing. Add the mustard oil and chili powder in a small bowl. Mix until well combined. Set aside until ready to use. Baking the chicken. Preheat the oven to the highest temperature, mine is 230 degree celsius or 450 fahrenheit. Grease a baking wire rack with some mustard oil. Place the marinated chicken onto the wire rack and wack into the oven. *Reserve any leftover marinade. We are gonna use it for the next recipe.* Bake for 15 mins. Brush the chicken generously with the mustard oil mixture. Flip and brush the chicken again. Bake for another 6 mins. Flip and brush the chicken with the mustard oil mixture. Broil the chicken for another 3 to 5 mins or until cooked thru and lightly charred. Searing the chicken. In a griddle over medium-high heat, grease with some mustard oil. Once the griddle is smoking, lay in the marinated chicken away from you. *Reserve any leftover marinade. We are gonna use it for the next recipe.* Lightly press the chicken with a spatula or a grill press. Brush the chicken with mustard oil mixture. Sear until charred with grill marks. Flip and brush the chicken again. Continue cooking for another 2 to 3 mins or until the chicken is cooked through. Remove from heat and rest on a plate. Repeat for the remaining chicken. Set aside until ready to use. Prepare the smoking. Place a piece of charcoal in an open stove fire. Once the charcoal is burning, remove and transfer it into a small metal bowl. Add the ghee over the charcoal. Immediately transfer into the oven together with the chicken, cover and smoke for at least 15 mins. Or, for the searing method, transfer the cooked chicken into a pot. Immediately place in the burning charcoal ghee mixture, cover and smoke for at least 15 mins. Brush the chicken with any leftover juice. Prepare the coriander chutney and serving. Blitz everything in a blender or with a stick blender until smooth. Serve the tandoori chicken with turmeric rice and coriander chutney. I think we have a winner... I prefer the searing method... Which would you prefer? You have to give this recipe a try to find out... Recipe Video:

Jump To Recipe Jump To Video The aftermath of the festival finds me with a delightful dilemma: leftover tandoori chicken. But in the spirit of resourcefulness and delicious ingenuity, this is where the magic of Butter Chicken begins to simmer. Murgh Makhani, as it's traditionally known, isn't just a dish—it's a happy accident turned culinary legend, born from the clever use of leftovers and a rich, buttery tomato sauce. Transforming the smoky remnants of tandoori chicken into Butter Chicken feels like a culinary nod to the past while still stirring up something fresh and exciting. The leftover marinade, mingling with tomatoes, cream, and a host of warm spices, creates a sauce that's velvety and comforting—almost like it's giving the tandoori chicken a second life. It's a beautiful cycle, really, where nothing goes to waste and everything is celebrated, from the last flicker of a candle to the final spoonful of spicy marinade. So here I am, still riding the wave of Diwali's culinary inspirations, about to share with you a Butter Chicken recipe that's close to my heart. Whether you're looking to extend the festive eating or simply in the mood for some rich, indulgent comfort food, this dish promises to wrap you in a blanket of creamy, spiced goodness. Let’s not let the party stop with the festival—grab your leftover tandoori chicken, and let's get started with the recipe! Ingredients: (Serve 4) Fresh Tomatoes, 600g Garlic, 5 Cloves Ginger, 2" Sea Salt, Pinch Unsalted Butter, 3 TBSP Green Cardamom, 5 Cinnamon Stick, 1 Inch Cloves, 4 Red Onion Finely Minced, 1 White Pepper, Pinch Green Chili Deseeded Finely Chopped, 2 Cashew Nuts Finely Chopped, 20 Chili Powder, 2 TSP Adjust To Preference Shahi Garam Masala Homemade, 1.5 TSP Leftover Tandoori Chicken + Marinade Homemade, 1 Recipe Fenugreek Leaves, 1 TSP Heavy Whipping Cream, 100g Fresh Coriander Coarsely Chopped, A Handful Charcoal, 1 Piece Ghee, 2 TBSP Turmeric Rice Homemade, For Serving Coriander Chutney Homemade, For Serving Equipment: Cast Iron Pot / Heavy Pot Blender Mortar & Pestle Directions: Please visit my "How To Make Shahi Garam Masala" page for the recipe. Please visit my "Turmeric Rice" page for the recipe. Please visit my "Tandoori Chicken" page for the tandoori chicken and coriander chutney recipes. I like to make use of my vegetable scraps to make a simple stock. I simmer the scraps with 1L of water for 5 to 8 mins. Cover and steep for 5 mins. Drain and discard all the residue. Blitz tomatoes in a blender until smooth. Set aside until ready to use. Add garlic, ginger and salt to a mortar and pound until paste forms with a pestle. Set aside until ready to use. In a cast iron pot over medium heat, add butter. Once the butter has melted, add in green cardamom, cinnamon and cloves. Saute until aromatic. Add in onion and season with salt and white pepper. Saute until lightly caramelized. Add in the garlic ginger paste and saute until aromatic. Followed by green chilies, cashew nuts, chili powder and garam masala. Saute until well combined and aromatic. Deglaze with a splash of that simple stock. Add in the tomato puree. Stir to combine well. Add in the leftover tandoori chicken and marinade. *Slice the tandoori chicken into quarters.* Followed by 500g of that simple stock. Stir until well combined. Bring it up to a simmer. Turn the heat down to low, cover and cook for about 10 to 15 mins or until the stew is slightly reduced and thickened. *Stir occasionally to prevent burning.* Add in fenugreek leaves and stir to combine well. Taste and adjust for seasonings with salt, chili powder or garam masala. Add in cream and stir until well combined. Cook for another 2 to 3 mins. Remove from heat and garnish with coriander. Place a piece of charcoal in an open stove fire. Once the charcoal is burning, remove and transfer it into a small metal bowl. Add the ghee over the charcoal. Immediately place it onto the butter chicken, cover and smoke for at least 15 mins. Serve immediately with turmeric rice and coriander chutney. Mama Mia... You have to give this a try... Recipe Video:

Jump To Recipe Jump To Video There's something about Diwali that just calls for mango lassi. It’s like this sweet, sunny hug in a glass that pairs perfectly with all the festive lights and laughter. So, I blend up some ripe mangoes with creamy yogurt and milk, and let me tell you, it’s like a liquid sunbeam. But the real magic? A couple of strands of saffron soaked in water for that touch of Diwali luxury, and a gentle whisper of cardamom powder to tie it all together. Whipping up this mango lassi feels like I'm stirring a bit of the festival's joy right into the mix. It's not just about the flavors—it's about celebrating the warmth and the company of those we share it with. So here's to a Diwali that's as sweet and vibrant as a freshly poured glass of mango lassi. Cheers, and a very Happy Diwali to you all! Ingredients: (Serve 2) Mango Coarsely Diced, 1 or 120g Yogurt, 120g Milk, 60g Green Cardamons, 3 Saffron, A Fat Pinch + More For Garnishing Granulated Sugar, Pinch Equipment: Blender Mortar & Pestle Directions: Transfer mango, yogurt and milk to a blender. Blitz until smooth. Transfer to a serving glass. The following steps are optional. Grind cardamoms with a mortar and pestle until powder forms. Discard the husks. Add saffron and sugar. Continue grinding until powder forms. Add a splash of water and mix until well combined. Top the mango lassi with the saffron mixture. Garnish with a couple more saffron strands. Cheers! Refreshing... Recipe Video:

Jump To Recipe Jump To Video Diwali's just around the corner, and I'm rolling up my sleeves to whip up a dish that's close to my heart—straight from Bengal, which, funnily enough, has its toes dipped in both India and Bangladesh. Here's a little nugget of history for you: 'curry' is actually a British-made term. The real deal we call it in Bengal is 'jhol' – a spicy stew that's all kinds of flavorful. Now, let's journey from Bengal to Singapore, where Bengali migrants swapped yogurt for coconut milk, giving birth to what we Singaporeans now call Chicken Curry. My take on this classic? Make sure to parboil your potatoes first to dodge the all-too-common mistake of uneven cooking. This isn't just another curry—it's a tribute to Diwali, a blend of cultures, and a testament to how a simple stew can tell a thousand stories. Can't wait for you to try this one and add a little zest to your festival of lights! -Gorgeous handmade dinnerware from Kra Sanctuary. Ingredients: (Serve 4) Chicken: Garlic Finely Minced, 3 Cloves Ginger Finely Minced, 2" Red Onion Finely Minced, 1 Green Chilies Finely Minced, 2 Yogurt, 2 TBSP Turmeric Powder, 1 TBSP Chili Powder, 1 TSP Adjust To Preference Shahi Garam Masala Homemade, 1 TSP Sea Salt, Pinch White Pepper, Pinch Mushroom Powder. Pinch Fresh Lime Juice, 1/2 Lemon Fresh Lime Zest, 1/2 Lemon Mustard Oil, 1 TBSP Boneless Skinless Chicken Thighs Quatered, 2 Jhol: Potatoes Washed Wedged Preferably Yukon Gold, 600g Sea Salt, Pinch Mustard Oil, 2 TBSP Bay Leaves, 2 Green Cardamons, 3 Cloves, 3 Cinnamon Stick, 1 Black Peppercorns, 8 Dried Chilies Preferably Kashmiri, 2 Red Onion Thinly Sliced, 1 White Pepper, Pinch Turmeric Powder, 1 TBSP Green Chilies Deseeded Finely Minced, 2 Fresh Coriander Coarsely Chopped, For Garnishing Equipment: Cast Iron Pot / Heavy Pot Sauce Pot Directions: Please visit my "How To Make Shahi Garam Masala" page for the recipe. Prepare the chicken. Transfer everything into a shallow bowl. Mix until the chicken is well coated with the marinade. Cover with cling film and marinate in the fridge for at least 4 hrs or overnight. Prepare the jhol. In a sauce pot over medium heat, add potatoes and just enough water to submerge. *I prefer my potatoes with skin, you can peel the potatoes to your preference.* Season with salt and bring it to a boil. Cook until the potatoes are fork-tender. Remove from heat, drain and set it aside. *Reserve the starchy liquid. I like to add my vegetable scraps to this liquid and make a simple stock. Cook for 5 to 8 mins. Cover and steep for 5 to 8 mins. Drain and discard all the residue.* In a pot over medium heat, add mustard oil. As soon as the oil is heated up, add in the onion. Season with salt and pepper. Saute until lightly caramelized. Add in bay leaves, cardamons, cloves, cinnamon, peppercorns and dried chilies. Saute until aromatic. Add in turmeric and green chilies. Saute until well combined. Add a splash of that simple stock and deglaze. Followed by the chicken and the rest of the marinade. Stir to combine well. Add in another 450g of that simple stock. Stir to combine well. Bring it up to a simmer and turn the heat down to low. Cook for about 10 to 15 mins or until the chicken is cooked thru' and the stew is slightly reduced. *Stir occasionally to prevent burning. Add in more simple stock if necessary.* Add in the boiled potatoes, making sure the potatoes are fully submerged in the stew. Stir to combine well and bring it up to a simmer. Continue cooking for another 5 to 8 mins. Cook and reduce further until the stew coats the back of a spoon, or add more simple stock to desired consistency. Taste and adjust for seasonings with salt or garam masala. Garnish with coriander. Give it a final stir. Remove from heat. Serve immediately. Succulent... Nourishing... Recipe Video:

Jump To Recipe Jump To Video As the day winds down, there's nothing quite as comforting as a cup of Monk Fruit Tea, steeped to perfection with the subtle yet refreshing addition of dried mint. The monk fruit lends its natural sweetness, a guilt-free indulgence, while the mint whispers a promise of relaxation with every sip. It's my go-to, especially when I am down with a cold or Covid19, apparently. Monk Fruit... In this blend, tradition meets a hint of modern zest. The monk fruit, revered for its healing properties, pairs beautifully with the cool notes of mint, creating a symphony of flavors. It’s not just a beverage; it’s an experience that offers a pause from the hustle, a personal retreat in a cup. Whether it’s to clear the mind or simply to savor a moment of tranquility, this tea is like a breath of fresh air for the soul. Ingredients: (Serve 2) Monk Fruit, 1 Water, 1L Dried Mint, 1 TSP Equipment: Sauce Pot Directions: Wash monk fruit thorough under running water. Crack into a pot of water, together with the seeds and shell. Turn the heat up to medium-high and bring it to a boil. Turn the heat down to low, cover and simmer for 30 mins. After 30 mins, turn off the heat and add in the dried mint. Cover and steep for 5 to 10 mins. Strain into serving cups. Serve immediately or chilled. Cheers! Refreshing... Recipe Video: