Ginger Chai

Cardamom - 3 pods

Ginger - a small pc

Tea leaves- 2 tsp

Milk - 1 cup

Sugar - to taste

In a mortar, add Cardamom and Ginger. Crush using the pestle and keep aside.

Bring 1 cup Water to boil in a pot. Add the crushed ingredients and let boil for about 5 mins.

Now, add the Tea leaves to the boiling ingredients and let boil for another 5 mins.

Add in Milk, and let the Milk come to a rolling boil.

Now stir in Sugar and reduce the heat. Let the Milk simmer for about 5 mins.

Remove from heat and strain the Tea into individual cups.

Serve hot Ginger Chai with deep fried Pakoda's on lazy evenings.

Nachos

2 (9-ounce) bags thick-cut corn tortilla chips 8 ounces cooked chicken, pulled into 1-inch pieces 1 (15-ounce) can black beans, drained 1 medium bell pepper, diced 1 large tomato, seeds and pulp removed, diced 1 bunch scallions, chopped 1/2 small bunch cilantro, chopped, divided 8 ounces cheddar cheese, shredded 8 ounces pepper Jack cheese, shredded 1 avocado, diced 1 jalapeno pepper, sliced 1/2 cup sour cream 4 lime wedges 1 (6-ounce) jar salsa, for serving

Preheat the oven to 375°F.

Spread the chips out on a rimmed baking sheet. Scatter the chicken, black beans, bell pepper, tomato, scallions, and half of the cilantro over the chips. Top everything with a generous layer of both shredded cheeses.

Bake the nachos until the cheese has melted, about 20 minutes. Scatter the avocado, jalapeno, and remaining cilantro over the chips, and top them with dollops of sour cream. Squeeze the lime wedges over the nachos and serve them from the sheet pan with salsa.

Chicken Muthi Kebab

https://www.youtube.com/watch?v=sCPo27XdXqY