Cut the chicken into small pieces. Peel the potato skin cube them and place it in water. Grind onion, garlic and ginger to a fine paste. Dry roast the items given in ” Curry Powder” and when cold grind it to a fine powder. Mix the curry powder, chili powder and water -2-3 tbsp and mix it to a fine paste.

In a non-stick pan add oil and add the wet ground paste. Fry till the raw smell leaves and oil separates. Add the curry paste and fry till the oil separates. Add chicken and mix well to coat the chicken with the masala.

Add the coconut milk, salt and stir well. Cook in medium-high until the chicken is cooked and the oil floats on the gravy. Add the cubed potatoes and cook for another 10 min.

Mix all purpose flour, baking powder and salt together. Cut the strawberries into bite size piece, toss them in a sieve with 1 1/2 tsp of all purpose flour to lightly coat them.

Mix the butter and sugar together and beat it with electric hand held mixer until they become fluffy, about 3 minutes. Add the eggs and beat until combined. Mix the vanilla syrup.

Add the flour now and beat them until they are mixed. Add milk and beat till all are mixed well. Don’t over beat as muffin would become rough. Using the rubber spatula fold (mix gently) the strawberries in the mix and keep it ready.

Preheat the oven to 375 F. Prepare the muffin pan by spraying some oil or coat with a layer of butter. We can also use cupcake wraps and coat them with oil or butter. Divide the batter among the cups evenly using an ice-cream scoop or two spoons.

Cook it for about 20-25 min if it’s a mini muffin tray or 25-30 min if it’s a regular muffin tray. Rotate the muffin tray in the middle for even cooking. Before removing the tray from the oven check to make sure its cooked by inserting a tooth pick and check if it comes out clean.

Transfer it to the wired rack to cool them. Tilt the muffins on their side to cool them for at least 10 mins. Can be served warm.

Line the parchment paper in baking tray,grease it with butter and set it aside. Mix all purpose flour, cocoa, cinnamon, baking soda and salt in a bowl until combined. Beat sugar and butter in electric hand mixer in medium high until light and fluffy for 3-4 min.

Mix the flour with this and beat on medium speed until they are combined. Spread this dough in the tray using the spatula evenly. Keep in this freezer until the dough is firm for 20 min. Meanwhile preheat the conventional oven for 325F.

Take the dough and prick all over using fork. Keep this in the oven and bake for 20 min until they are firm. Transfer to a wire rack, when it’s still hot cut them to a 4 by 1 inch squares. Sprinkle the granulated sugar on top. Allow it to cool down completely before serving.

Mix all dry ingredients and wet ingredients separately. Then mix them together with the help whisk to avoid lumps and make it to a thick paste. Add blueberries and mix gently.

In a electric or stove top griddle, pour a ladle full of mixture and spread it to a round shape. Spray some oil on top, Approximately after a minute turn it to the other side. After a min take it away from griddle.

Cook rice and allow it to cool down to get it separated.  Grid the ingredients given in “For Curry Paste” section to a fine paste. Chop the pineapple, mushroom, broccoli and chicken into very small pieces. Slice green chilies lengthwise in to a very thin slices.

In a non-stick pan, add oil 1 tsp and add the cut chicken, salt -1/4 tsp and cook in medium high for 2-3 min until it’s cooked well.Stir often.

In the same pan add the coconut milk and allow it to cook in medium heat till the oil floats on the surface. Add the curry paste and cook till the raw smell leaves and get a nice fragrance.

Add the Mushroom and fry for 30 sec. Add the chicken, pineapple and broccoli and mix them well. Add the rice, soy sauce and sugar.  Taste for salt and add it if necessary.

Garnish with the coriander leaves, spring onion and sliced green chilies.

Cut butter into small pieces. Keep them and blueberries in freezer for more than 30 min. In a large bowl mix all the dry ingredients together. Stir the cream and egg together.

Mix the dry ingredients and liquid together by adding them slowly and knead them into a soft dough. Add blueberries too while kneading. This would be little wet.

Spread dry flour in the flat surface and knead the flour until they comes together.

Separate the dough into halves and pat one portion into a square. Cut them into half by making a triangle using the pastry cutter.

Preheat the oven to 375 and bake it for 20-25 until it becomes golden brown.

Allow it to cool down for 20 min.

Cook the rice and allow it to cool down completely by spreading it in a plate. Chop the onion. Chop carrot, beans and spring onion in to small pieces. Cut the cabbage length wise. Seperate the broccoli florets into smaller pieces.

In a non-stick pan heat oil. When hot add the onions and saute till it is half fried. Add the beans and cook for 1 min in the oil. Add the carrot, cabbage and cook this for about 1-2min till it’s half cooked. Add the soy sauce, red chili sauce, black pepper powder,sugar and salt. Mix it well and add the broccoli. Allow this to cook for 1 min.

Mix the rice and the fried vegetables well. Allow it to stay on stove for 1 min. Stir gently. Add spring onions at the end.

In a pan add sugar and few drops of water and allow it to boil. Stir continuously until it becomes golden brown color syrup. Pour this syrup in a round tray or round bowl and spread it.

In a bowl add eggs, sugar and Vennila essence. Beat it until it is mixed well. Add milk and beat it once again to mix well. Pour this in the tray on top of the Caramel.

If in Conventional Owen, preheat it to 375. Keep the above mixture in another tray with water filled 3/4. (This is to avoid burn at edges). Keep this inside Owen for 45 min.
If in Stove, keep the bowl in another pan with water filled 3/4 and boil it for 30 or more min until it is cooked as a soft cake.

Take out and keep it outside. After it cools down, keep this in fridge.

Turn this tray upside down into another flat plate while serving. (Before turning make sure to free the Custard edges from tray with a knife for easy releasing)

Chop Chicken into very small pieces. Mix Chicken with Pepper – 1/2 tsp, Corn Flour and Egg – 2 tsp.Keep it marinated for 10 min. In a pan pour 3 tbsp of oil fry this Chicken till it is cooked, drain the excess oil and keep it ready. Chop all the vegetables into Medium pieces. Cook the rice, spread it in a plate and allow it to cool down. Finely chop ginger, garlic & Spring Onion. Beat the egg in egg beater.

In a pan heat 1 tsp of oil. when hot, add Ginger, Garlic. Fry for 1 min, add chopped onion and fry till it turns brown. Add the beaten egg, pepper and salt and fry till the egg is cooked. Stir often. Add the chopped vegetables and add Vinegar,Soy Sauce, Red Chili Sauce, Chicken and Fry till the vegetables are cooked.

Add the Rice, Salt and mix well. Check for salt, if required add little salt and Soy Sauce. Add the chopped Spring Onion at the end.