Marry Me Chicken Pasta

For the chicken:

2 chicken breasts, flattened

2 tsp each garlic powder, paprika, seasoning salt, Italian seasoning, black pepper

1 tbsp olive oil (to coat)

2 tbsp olive oil (for cooking)

2 tbsp butter

For the pasta + sauce:

8 oz (225 g) pasta of choice

1 medium yellow onion, finely diced

1/3 cup sundried tomatoes, chopped

7 garlic cloves, minced

3 tbsp sundried tomato oil (from the jar)

2/3 cup chicken broth

2 tbsp tomato paste

2/3 cup heavy cream (room temp)

1 tsp each Italian seasoning, chili flakes, black pepper, salt -

uice of 1/2 lemon

2 tsp zest

Fresh basil

1/2 cup parmesan cheese, grated

1/2 cup pasta water, as needed

Season chicken and coat with 1 tbsp olive oil until fully covered.

Boil salted water + cook pasta until just shy of al dente. Reserve pasta water, drain, and toss in a bit of oil to prevent sticking.

Heat your pan (ideally stainless steel) over medium for a few minutes. Test by flicking a tiny bit of water — it should “dance” across the surface. Add 2 tbsp olive oil, increase heat to medium-high, then add the chicken. Sear 3-4 min per side until golden. Add butter and baste to finish. Remove and rest.

Add diced onion to the same pan. Cook 5 minutes until soft and lightly golden. Add sundried tomato oil + chopped tomatoes and cook 2 minutes, then garlic 2 minutes more.

Pour in chicken broth, simmer a couple minutes, then add tomato paste + cream. Season with Italian seasoning, salt, pepper, chili flakes. Add lemon juice, zest, fresh basil.

Add pasta and parmesan into the sauce, and splash pasta water as needed to achieve a glossy saucy consistency.

Slice chicken, plate on top, finish with extra parm + basil. Enjoy!

Dal Gosht

For the Mutton Base

Ghee – ¼ cup

Onions – 3, sliced

Ginger paste – 1 tbsp

Garlic paste – 1 tbsp

Mutton (with bone) – 1 kg

Turmeric powder – ½ tsp

Red chilli powder – 1 tbsp

Tomatoes – 3, finely chopped

Water – ½ to ¾ litre

Salt to taste

Whole Spices

Bay leaves – 2

Mace – 1

Cinnamon – 1–2 inch

Star anise – 1

Shah jeera – 1 tsp

Green cardamoms – 3–4

Black cardamom – 1–2

Cloves – 5–6

Peppercorns – 10–12

For the Dal

Chana dal – ½ cup

Toor dal – ½ cup

Ginger paste – 1 tsp

Garlic paste – 1 tsp

Green chillies – 3–4

Turmeric – ½ tsp

For the Lauki

Bottle gourd – 500 g, peeled and cut into large pieces

Ginger-garlic paste – ½ tsp

Green chillies – 2–3

Turmeric – ¼ tsp

Final Additions

Green chillies – 5–6, slit

Garam masala – 1 tsp

Lime juice – from 1 lime

Cook the Dal - Boil chana dal and toor dal with ginger paste, garlic paste, green chillies, turmeric, and water. Cook till just done. Do not mash — the dal should hold its shape.

Cook the Lauki - Boil bottle gourd separately with a little ginger-garlic paste, green chillies, and turmeric till soft but not mushy. Keep aside.

Prepare the Mutton Base _ Heat ghee and add whole spices. Let them release their aroma. Add sliced onions and sauté till golden brown. Add ginger paste and garlic paste. Sauté well.

Cook the Mutton - Add mutton and sear on high flame for 3–4 minutes till it changes colour. Add turmeric, red chilli powder, and chopped tomatoes. Cook till tomatoes soften and blend into the masala.

Simmer - Add water and salt. Cover and cook till the mutton is tender and you see oil floating on top.

Combine - Add the boiled lauki and cooked dal. Mix gently without mashing the dal. Add slit green chillies and garam masala. Cover and simmer for 5 minutes so the flavours come together.

Finish - Switch off the flame and add lime juice. Mix well. Serve hot with rice or roti. A rich, comforting dish that brings together protein, flavour, and tradition in every bite.

Tres Leches Cake

Tres leches, which means “three milks” in Spanish, refers to the Whole milk, Condensed milk and Evaporated milk that make up the creamy soaking sauce for the baked cake. Over time, it saturates the cake, making it soft and luscious. Serve with thick garnish of softly whipped cream and some berries or sliced fruit to complete the presentation.

AP Flour - 1 1/2 cup

Baking powder - 1 tsp

Salt Butter - 1/2 cup

Sugar -1 cup Egg - 5, at room temperature Vanilla extract - 1 tsp Whole milk - 2 cup Sweetened Condensed Milk - 1 can Evaporated Milk - 1 can

Whipped Cream - 1 1/2 cup

Preheat oven to 350 F. Grease and flour a 9x13 inch baking pan.

In a medium bowl, whisk the AP Flour with Baking powder and a pinch of Salt.

In the bowl of a stand mixer fitted with the paddle, cream Butter and 1 cup Sugar. Add Eggs and 1/2 tsp Vanilla extract at medium-high speed until light and fluffy,. Add half of the Flour mixture and mix at low speed until just incorporated. Gradually add the whole Milk, then mix in the remaining Flour mixture.

Pour the batter into the prepared baking dish and bake for 25 minutes, or until the center of the Cake springs back to the touch. Transfer the baking dish to a rack and let the Cake cool for at least 30 minutes.

Combine the Whole milk, Condensed milk and Evaporated milk together and keep aside.

Using a fork, poke holes all over the cooled Cake. Gradually pour the Milk mixture over the entire cake. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Cut the Cake and serve with Whipped cream and Mint.