Scrambled Eggs

Egg - 3 Heavy Cream - 1/4 cup

Salt & Pepper

Butter - 1 tbsp.

Creme Fraiche - 1 tbsp.

Chives

Whisk together Eggs, Heavy cream, a pinch of Salt and Pepper in a medium bowl until the mixture is homogenous.

Melt Butter in a nonstick skillet over medium heat. Add the Egg mixture, then increase the heat to medium-high. Stir with a rubber spatula until curds begin to form. Lower the heat to low and add Creme fraiche and Chives. Stir until the Creme fraiche is fully incorporated and Eggs are just set.

Transfer to a plate and serve immediately.

Degi Aloo Chicken Curry

https://www.youtube.com/watch?v=-ubHAC2KAEo

Kulcha

Kulcha is type of Flatbread that originated from Punjab. It is essentially a variation of Naan.

All Purpose Flour - 1 1/2 cup

Salt

Condensed Milk - 1 tsp

Baking powder - 1/2 tsp

Baking Soda - 1/2 tsp

Yogurt - 3 tbsp.

Oil - 2 tbsp.

Sesame / Kalonji Seeds - 1/4 cup

Onion - 1/4 cup, finely diced

Cilantro

Butter

In a food processor add AP Flour, Salt, Condensed Milk, Baking powder, Baking soda and Yogurt. Pulse until all the ingredients are combined. Adding little warm Water at a time knead the mixture into a soft smooth Dough. Smear the Dough with Oil and cover with a damp cloth. Rest the Dough for at least 2 hours.

Divide the Dough into equal sized balls. Roll the dough into a very thin Chapatti. Now on the top add Sesame seeds, Onion, Cilantro and roll again. Wet the other side of the Dough with Water and place it on a hot tawa. You will notice bubbles on the Kulcha. Flip the tawa and cook the Kulcha directly on hot flame. Repeat the process with the remaining dough. Smear with Butter and serve hot.