1. Heat oil in a pan on medium to high flame
2. Add chopped garlic and saute until sides start browning 
3. Add the chopped onions and saute until translucent 
4. Add the chopped carrots and little salt and pepper, mix to combine
5. Cover and cook until carrots are cooked completely. Do open and stir occasionally.
6. Add more salt and pepper as per taste and keep aside 

1. Add the water, rolled oats and salt into a saucepan and bring it to boil and cook until done. 
2. Stir in the buttermilk and adjust the salt 
3. Transfer the prepared oatmeal into the serving bowl 

1. Top the oatmeal with the prepared garlic carrot stir-fry and have it warm or room temperature

1. Add all the ingredients except water and mix thoroughly using the hand. 
2. Start adding water little at a time and bring the dough together to form a tight dough. 
3. Cover and let the dough rest for at least 10 to 15 minutes or until needed
4. Grease your hands and knead the dough for a few minutes and divide into equal sized balls. Keep them covered all the time.
5. Take one dough ball, dust the work area, roll the dough ball to half the size of actual paratha, spread ghee or tahini all over
1. For round shape: Bring the sides together and close it like you would do when you make stuffed parathas. 
2. For Square: Fold each side half way to form a box shape
6. Dip the folded dough in flour and keep aside. Repeat with all the remaining dough balls. Keep them covered.
7. Close to the mealtime, keep a thick bottomed pan on medium flame and start rolling a ball thin or slightly thicker than normal chapatis. 
8. Place the rolled dough on the hot tawa and cook both sides by flipping a few times with or without spreading ghee. I have not used ghee or oil while roasting the parathas. Press with the spatula to puff it up a bit and transfer to a tea towel basket or foil to keep warm 
9. Serve immediately with dal, yoghurt, pickle or any non-veg curries.

1. In a deep saucepan, add water, oats and salt
2. Bring it to boil while stirring occasionally 
3. Cook until the liquid has reduced and the oats have softened. You can cook further to your desired consistency 
4. Stir in honey and cover the pan and switch off
5. Cut fruits and roast nuts or use as is
6. Transfer the oatmeal to a bowl(s) and add the desired flavouring. (let it cool and you can refridgerate the oatmeal for later too)
7. Dress up with the desired toppings and serve warm/ room temp or cold

INSTRUCTIONS

1. Combine the soy sauce and brown sugar in a deep sauce pot over medium heat. 
2. Bring to boil and let the mixture reduce to the consistency that is not too watery nor too thick. Remember, the mixture will thicken more while it cools as the sugar will get caramelised.
3. Use as instructed in the recipe

1. Heat oil in a thick-bottomed pan over a high heat. 
2. Drizzle the prepared sweet soy sauce over the chicken and mix well so every piece is coated with the sauce
3. Cook the chicken chunks turning them frequently until browned on all sides and cooked through. Remove and keep aside 

1. Heat oil in the same pan over high heat. 
2. Add the minced garlic and red chilli and cook until garlic starts to brown.
3. Add the diced onions and cook until translucent.
4. Add the refrigerated rice and the remaining sweet soy sauce 
5. Toss and fold in the rice taking care not to overdo and break the grains. Toss until all the rice becomes brown colour as it gets heated through the sweet soy sauce. 
6. Stir in the prepared chicken 
7. Transfer Nasi Goreng to a serving platter. 
8. Prepare sunny side up eggs as per your liking 
9. Serve the rice with a fried egg on top with tomatoes and lemon on the side and sprinkle some fried shallots. 
10. Relish each spoon of the sweet and spicy hot rice with a crunch of fried shallots! 

1. Keep your pan ready to assemble the ladyfingers
2. In a tart pan like bowl, mix the hot water, espresso powder and sugar until everything dissolves and let it cool 

1. Mix the garnish ingredients 
2. Dust the cocoa mixture using a sieve all over the top 
3. Optionally, you can make your own stencil with a paper by cutting random designs. Place it over the pan and sieve the cocoa mixture to make a beautiful pattern. :-P