DELICIOUS CHICKEN ALFREDO & CREAMY SPINACH LASAGNA

Welcome back my loves,

Today is a treat, and it will be a well-earned one at that because this recipe is going to take a lot of grit in the kitchen but it is going to be so, SO worth it in the end. In your best fantasies, can you envision a comforting, cheesy, herb-y lasagna layered with lovely succulent chicken, spinach and marinara sauce with stretchy mozzarella goodness in every bite? This beautifully layered lasagna is just that, there are six basic layers in total that you need to keep repeating; so it will take a bit of time. You can cut down a lot of the prep time by simply preparing and storing some of the ingredients before-hand or batch-cooking them if you want to make this more frequently that just when trying to be the best party hostess or host; although, with the lockdown everywhere and a global pandemic scorning us, I'm not sure if that's currently possible,

   Anyhow, that just means you will have bigger portions for yourselves. :D Now, be warned, this is not a classic lasagna dish; so if that's what you're searching for, you're not going to find it here. Nay, this is a more non-traditional, creative but nevertheless scrumptious approach. Take a look yourself!

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THE CHEESECAKE FACTORY INSPIRED: SPICY CHIPOTLE CHICKEN PASTA

I'm a huge proponent of eating frequently at The Cheesecake Factory; they can just get every dish down top-notch and get five-stars every time I've had the food, not to forget their most beloved food mascot: the amazing cheesecakes. That being said, I feel like their spicy chicken chipotle pasta is a bit of an underdog when it comes to the hype. I don't hear a lot of people talking about it but it is just as amazing if not more delicious than the other pastas they have on offering. It has the most sumptuous honey-glazed chicken mixed in with asparagus, crispy tortilla sticks and a sweet, smokey, spicy lip-smacking chipotle sauce. If you haven't happen to catch this on the blog before, I love tangy dishes, especialy those which have a bit of spicy and sweet.

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Long story short, my friend originally ordered this from The Cheesecake Factory first whilst we all ordered something else. On a side note, their Baja Chicken Tacos and Bistro Shrimp are delectable too. However, following tasting this dish from my friend, I was hooked.
The home-made version can easily be called a copycat recipe-except that I didn't really have Penne pasta on hand which is what is used in the original dish as well as any asparagus. If you can get those two ingredients right, then it's pretty much a copycat recipe. I had elbow macaroni available and green beans instead of asparagus so that is what I used.


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The Cheescake Factory inspired: Spicy Chicken Chipotle Pasta

Serves: 4-6 people
Total time: 1 hour

Ingredients:

300g Pasta of choice (Penne is best but I had elbow macaroni available)

For the chicken marinade:
1. 450g chicken fillet in bite sized chunks
2. 1 tbsp distilled vinegar/lemon juice
3. 2 tbsp smoked chipotle seasoning
4. 1 tbsp honey
5. Salt and pepper to taste

For the sauce:
1. 3 tbsp unsalted butter
2. 1 small onion chopped
3. 1-2 bellpeppers chopped (in a mix of different colors for vibrancy)
4. Mixed frozen vegetables (the original dish calls for steaming asparagus separately and just peas for added veggies)
5. 4 cloves garlic finely chopped
6. 1/5th cup chipotle sauce
7. 2 tbsp smoked chipotle seasoning
7. 2 cups heavy cream (or substitute with half and half to make a lighter version)
8. 3 tbsp honey (or more depending on how sweet you'd like to go)
9. Whole Milk (optional)
10. Salt (to taste)
11. 150-200 g parmesan cheese + additional grated for garnish
12. Parsley flakes, dried for garnish
13. Crispy Tortilla chips, for garnish


Directions:

1. Begin by cooking your pasta according to the directions on the package and keeping aside.
2. In a separate bowl, mix in the chicken chunks with the rest of the marinade ingredients and let sit for 10 minutes. Meanwhile prepare the veggies.
3. Add the butter to a non-stick sauce pan and toss in the chicken chunks flipping as needed till the surface is golden brown and cooked through.
4. Take out the chicken and keep aside. Do not clean the pan as the crusty bits from cooking the chicken give a ton of flavor. Add any additional butter if needed, otherwise toss in the bell peppers and onion, frying till translucent.
5. Add in the garlic next and fry it till it turns golden and becomes fragrant. Add the rest of the mixed vegetables until they slightly soften and then re-add the chicken back in the pan.
6. Next, mix in the two tablespoons of chipotle seasoning and the chipotle sauce and coat thoroughly. You might want to add slightly more or less depending on the heat you'd like. We love the heat to be moderately high but not too much.
7. Add in the whipped cream and bring to a boil. This is also when the sauce thickens. Add in the parmesan cheese next and keep an eye on how thick you want the sauce to go. If you find the sauce to be too thick, add in a dash of the milk to thin it down. Personally, I love the consistency of the sauce from The Cheesecake Factory. It isn't too thick that weighs your palate down but on the thinner yet still very creamy side.
     The sauce will thicken a lot more once the heat has been turned off which is something else to keep in mind when adding the milk.
8. Sprinkle on the salt according to taste and give it a final mix.

Mix in the pasta with the sauce. For plating, spoon in the creamy pasta on to the dish. Grate some extra parmesan on top and add in the crispy tortilla sticks right in the center. My tortilla chips were pre-seasoned from the package as well which made the experience so much more flavor and the crunch twice as satisfying. Finish with a sprinkling of parsley flakes and serve immediately.

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Honestly, I cannot even begin to describe the sheer, mesmerizing delight the flavors of this dish bring to me. They are so addictive which is why I'm happy I now have a homemade version and my wallet does not have to cry because The Cheesecake Factory is not exactly the most budget-friendly place to begin with :)
I also love that you can change up the protein and use the same marinade for shrimp or fish and it would still be delicious. I think I might give a try with honey-glazed shrimps next time because I adore shrimp pasta.

It is seriously ridiculous how tasty a little bit of sweet, spicy and smokey can combine to make something so irresistible. Remember though, portion sizes are very important :D

If you loved this recipe, you might love heading over to try other scrumptious cuisines I have recipes for on the blog. 

How about some authentic Indian Biryani next?

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Till next time, XO

Nash

CRAVINGS RAVINGS // CRISPY CHICKEN TENDERS

One hot and golden afternoon called for another hot and golden beauty: these delicious tenders you see right here! They are beaaaaaautifully crisp and irresistibly tender inside. Unlike so many other versions we know we've all come across, these are not bland at all and are packed with lots and lots of flavor owing to some great spices. All that paired with the most delectable sauce on the side! Now we're talking!

CRISPY CHICKEN TENDERS
Serves: 4 (generously)

Ingredients :

1.Buttermilk (as required)
2.Salt to taste
3.Cajun powder - 1 tbsp for the marinade + 3 tbsp for the coating
4. Onion powder -1 tbsp for the marinade + 3 tbsp for the coating
5.Garlic Powder + Garlic and Herb Seasoning -1 tbsp for the marinade + 3 tbsp for the coating
6. White pepper powder - 1/2 tbsp for the marinade + 2 tbsp for the coating
7.Panko breadcrumbs (YES! You need to use Panko!) (1.5 - 2 cups)
8.Hot paprika -1 tsp for the marinade + 1 tbsp for the coating
9.Cayenne pepper powder/chili powder- as hot you'd want to make it (You can also sub red chili sauce if you can tackle the heat)
10.Sugar - 1 tbsp for the coating
10.500 g (a pound) of chicken fillet slit diagonally into thin strips
11. Oil to deep fry

Ingredients(for the sauce)

-2 tbsp regular mayo + 2 tbsp chili mayo ( I used Heinz)
-1 tbsp regular mustard
-1 tsp honey
-1 tsp garlic powder
-1/4 tsp bbq sauce (optional)

Garnish (optional):
A dash of lemon juice + a sprinkle of parsley flakes

Here's how:

1.Make sure your strips are cut evenly so that the cooking is uniform throughout. Marinate them in just enough buttermilk to soak the chicken. Add in all the spices (in the quantities specified for the marination) to the buttermilk and refrigerate for 3 hours to get the chicken beautifully tender.

2.In a ziplock bag, add the breadcrumbs and all the spices again and the sugar (according to the quantities specified for the coating) and shake thoroughly. Set the pan of medium-low heat and test if the oil is hot enough to fry in by sprinkling a bit of the coating mix in the oil and if it fizzes, we're good to go.

3.Place the marinated chicken (in batches) in the ziplock bag and shake till just coated. Individually place them in the oil and don't overcrowd even if tempted (because that is a sure way to make the coating separate and we don't want that happening, right?)

4.Fry evenly on both sides until golden brown. Garnish with a little drizzle of lemon juice and parsley flakes. Dish out on a pretty paper napkin and serve immediately with the sauce.

You NEED to try this. Let me know in the comments if you do. And don't forget to pin to let other people have a chance to relish too!

Too often, recipes call for flavoring only the coating with spcies but really just season with salt and pepper the actual chicken while marinating in buttermilk or brining. That's fine but if you want a bomb of a flavor, you do not do this. Repeat with me : We don't just season with salt and pepper.

PS: (You can also use dressing like Ranch or French. But do, do, please try out the sauce I put up right here for you. It's a winner, I promise.)

I haven't tried baking these as an alternative to deep frying but if you give it a try, I'm sure they'll turn out just as delicious.

Have a brilliant week ahead. xo

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CRAVINGS RAVINGS //SPICY FISH FRY

If you're not an Indian or someone from Asia and can't handle a bit of spice this isn't for you. Orrrrrr....mayyyyyy-be you've been waiting for this recipe all your life to change your opinion on spicy food. I'd just read the other day that eating spicy food triggers endorphins in our system. Is that true? I don't really care. I've only got proof of one thing.

This right here is ah-mayyy-zing.

And don't worry, if you're really all that concerned of steam escaping from your ears then you could tone down the heat. For Indians, this is our regular spicy. I live amidst a sea of Arabs and a lot of my pals just cannot handle even a tiny bit of heat and before they finish even a bite, rush to the basin to gargle it all out.

I mean, c'mon. This shouldn't be spicier than hot buffalo wings though if you're into that sort of thing. Everyone is, right, right?! Enough droning on and on at the intro now. Let's dive into it! :D

Growing up, mum made this hundreds of times on popular demand. Always with a side of tomato chutney and white rice. Bread works wonderfully as well and I prefer mine with bread. Dad and I love ours with freshy squeezed lemon on top of the fish's crusty exterior. Yum. You'll want to make sure you have good quality fish fillet for this otherwise it would ruin the whole experience. That's always the case with fish, isn't it?This dish would be made exclusively on Fridays at our place. I think that made it more special. Heck, I could eat this non-ceremoniously past bedtime and it would still feel special. Want to be made felt special? Here's how:

SPICY FISH FRY
Succulent bites with a kick
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Cuisine: Indian
Serves: 4

Ingredients:

-500g fish fillet
-1 tsp red chili powder
-3/4 tsp green chili paste (or blend up a paste of 3 tbsp coriander/cilantro leaves and 2 green chilis)
-1/4th tsp turmeric powder
-1 tbsp ginger garlic paste. (You can also sub 50:50 of finely grated ginger and garlic)
-1 tsp coriander/cilantro powder
-1/2 tsp garam masala powder
-A pinch of ajwain (Carom seeds in English. You can sub oregano instead)
-Salt to taste
-1 tbsp lemon juice
-Vegetable oil for deep frying

For garnishing:
-1 tbsp chopped coriander/cilantro and mint leaves + Lemon wedges

How to:
1. Wash the fish fillet and cut it up into medium sized chunks (2-3 in.)
2.Marinate the fish in all the ingredients except the oil and set aside for an hour in the fridge.
3.Heat the oil in a non-stick pan and fry the fish on medium heat until golden-brown on either side.
4.Drain on a paper towel and serve hot garnished with coriander, mint and lemon wedges.

And there you have it. Congratulations. You've just pampered yourself like the true princess (prince?) that you are.

If you liked this recipe don't forget to pin and share. Thank you for staying with me in this little rave session. And oh oh, I'm doing a new DIY round up of some of the prettiest room decor projects I've been curating. Stay tuned for that (it's taking longer than I thought) and if you're curious, you can follow along the behind the scenes of those on my Instagram page. It's a lively little place to visit. :D

Have a look at my other recipes here. Biryani anyone?

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CRAVINGS RAVINGS // MANGO FLOAT CHILLERS!

Food fantasy, that's what this is.

It actually happened to be born out of one. One fine brunch at Mugg & Beans, we happened to order a tantalizing drink which I, at that time had no idea would make its way to the blog. Honestly, I can't remember the name of that magical sherbet, but this is an oh-so-glorious dupe for a way more affordable price per glass, and because the entire thing looks like marbled layers after layers of juicy, ripe mangoes with sweet, creamy vanilla icecream that look like they're floating atop each other, I named these babies: Mango float chillers!

Dad can't seem to get enough of these, neither does mom. I made these two days in a row just because they were that delicious. Perfect for the blazing summers here.

And then I tossed on some whipped cream and chocolate chips/kiwis and more mango chunks for good measure. Invite family and friends over for a casual outdoor gathering and these will be the star of your party or snuggle up with an individual one to pamper yourself after a sweltering day out.

Delish.

Mango Float Chillers
Serves: 2

Ingredients:

About a cup and a half of chilled mango puree
An equal amount of Vanilla ice cream as the puree.
Whipped cream (to top)
Icing sugar (as preference. I used 1/8th cup)
Corn syrup/Mango syrup (optional)

For the topping:

Mini chocolate chips
Other diced fruits

How-to:

1. Leave out the icecream and mango puree (if you're using the frozen version) to soften until semi-solid.
2. In a blender combine all the mango puree with the required amount of icing sugar, I recommend to add a tad bit lesser sugar than your prefer because the vanilla ice cream adds a lot of sweetness. For an even thicker and candy-er version, add about a tablespoon of corn syrup and keep aside.
3.In another bowl, take out little chunks of the semi-solid vanilla ice cream and churn it with a spoon till it's a thick and creamy liquid.
4. First spoon in the layer of mango puree as the base. Take a spoon and bring up a little of the puree on all the sides. Then spoon in a tablespoon of the vanilla ice cream bringing it a little above and below with the spoon into the puree. Then spoon in the puree again. Gently fold in a little to create the marbled effect between each layer.
5.keep repeating step 4 till the glass is 3/4th full!
6.Top with whipped cream and add mango syrup or fresh fruits. I added mini chocolate chips in one and fruits in the other.

Serve chilled!

Look at all those lovely marbled layers!

And that healthy doze of semi-sweet chips! :)

Florals make everything all the more prettier don't ya think??

Hooked on this?? Why not pin it and share it to let everyone know? 
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Stay happy!

Love, Nash
(PS: I'm in the midst of a thunderstorm of exams right now which is why I haven't been uploading regularly, sorry!)

Cravings Ravings//Chicken Biryani (So delicious, nothing compares!)

There's good biryani and then there's good biryani. So utterly delicious, that if you're on a diet, it's possibly the worse of obstructions. So let's keep that diet on the backseat for just a day and work up an appetite for this ridiculously tasty aromatic one pot meal, with tender chicken seasoned with a host of flavorful Indian spices and garnished with crisp, gold onions n' fresh herbs.

You'll want to have company while you have a hearty laugh and cozy chats over this one!

They say that making Biryani is a difficult dish to master, but this post outlines the whole process into just three steps. If you follow them to the T, it's a foolproof way to impress those guests. Don't let the ingredients overwhelm you, they pack the delicacy with loads of flavor!

You can find them in the Asian food aisle at the store, just in case they look like a hard find. :)

Hyderabadi Chicken Biryani

Serves: 4-6 people

Steps:
1. Chicken Marination
2. Rice preparation
3. Layering the Biryani

Step 1: Chicken Marination
Ingredients:
1.   Chicken - 1 kg
2.   Onions fried till golden - 1 big cup
3.   Oil - 1/2 cup ( the oil left after frying onions can be used)
4.   Yogurt - 200 g
5.   Ginger garlic paste - 1 1/2 heaped tablespoons
6.   Red chili powder - 1 tsp
7.   Coriander powder - 1/2 tsp
8.   Garam Masala powder - 3/4 tsp
9.   Cardamom powder - 1/2 tsp
10. Cinnamon powder - 1/2 tsp
11. Salt - 3/4 tsp
12. Shah zeera (black cumin seeds) - 1/2 tsp
13.Cinnamon (whole) - 1 inch stick
14. Cloves (whole) - 3 to 4
15. Cardamom (whole) - 3 to 4
16. Green chilies - 3
17. Bay leaves - 1 (optional)
18. mace - 1/4 tsp (crushed,optional)
19. Juice of one big lemon


How-to

1. Keep aside half the quantity of fried onions and mix rest of the ingredients well.
Then add the remaining ingredients and mix lightly.

2. Cover and marinade overnight in a refrigerator. (Make sure you marinate for at least 3-4 hours for proper marination  if you can't do it overnight.)

Step 2- Preparing the rice

Ingredients:

1. Long grained Basmati Rice - 3 cups/500g (wash well and soak in water with a little salt for half an hour)
2. Shah zeera (black cumin) - 1/2 tsp
3. Oil - 2-3 tbsp
4. green chilies - 2
5. cinnamon sticks -Two, 1 inch sticks
6. cloves - 3 to 4
7. green cardamoms - 3 to 4
8. bay leaf (optional) – 1
9. cilantro leaves and mint, chopped - 1/2 cup
10. Salt - 1 tsp
11. Water - 8 cups ( enough to cover 2 inches above the rice level )

How-to :

1. Put water to boil in a large heavy-base cooking pot.

2. Add the Shah zeera (black cumin), cardamom, cinnamon, cloves, bay leaves, cilantro
leaves, mint, green chilies, oil and salt.

3. When the water starts boiling, add rice and cook on high till the water boils again

4. Simmer the rice for 2-3 minutes (so that the rice is cooked up to 70%.)

5. Drain the rice and keep aside.

Step 3: Layering the Biryani

Ingredients:

1. Marinated Chicken Mixture
2. 1/2 cup fried onions reserved earlier + a tablespoon of sliced onions
3. Chopped cilantro and mint leaves - half cup each
4. Green chilies - 2
5. 1/4 tsp crushed Saffron soaked in 1/4 cup warm milk + a pinch of Saffron food coloring
6. Par-boiled rice prepared earlier.
7. 1/4 cup oil mixed with 2-3 tbsp ghee / clarified butter
8. 1/4 cup lemon juice

How-to
1. First arrange the marinated Chicken in a similar heavy-based big pot.

2. Top it with sliced onions and half of the reserved fried onions, cilantro leaves, mint.

3. Spread the par-boiled rice and top it with the remaining fresh herbs, green chilis and the remaining fried onions.

4. Sprinkle on the oil + ghee mixture evenly, lemon juice, and the saffron soaked in milk.

5. Cover the pot with aluminum foil, then the lid and put on high heat for about 5 minutes until you can see steam escaping from the sides of the lid.

6. Now put the pot to simmer on low heat and put the biryani to dum (sealing the lid and cooking on low heat) for 20-25 minutes.

7. Keep changing the position of the base of the pot 2-3 times to provide heat evenly on all sides.

8. Serve topped with the fried onions, cilantro, mint and sliced boiled eggs for the ultimate gratification.

Biryani is often served with raita (seasoned yogurt) or a variety of curries.

You need to try this, no questions; and when you do, let me know how it turned out or mail me a picture! I'd love for you to share it with me!

Check out my step by step tutorial on making mutton biryani too!

Pin this recipe and share it with all the foodies in your life!

Stay happy and have a great weekend,

Nash

Cravings Ravings//2 Ingredient Chocolate Pancakes!

Have you like, ever craved chocolate and pancakes at the same time? It happened to me today but all I had were three different flavored baking mixes at hand. Since I'm a chocoholic by blood, no points for guessing my choice! My mum is normally the pro pancake maker (the classic pancakes that is!), so I decided to step up the game and mould the baking mixes to create my own super-fast pancake version and lemme just put this simply...
These are heartache!
Because the minute you finish these up, you'll be wishing for more later!

These will make about six medium sized pancakes. They are soft and moist and the middle is extra chocolatiey! (if that's even a word!).

You'll need:
-1 cup chocolate cake baking mix
-3/4th cup to 1 cup milk

Instructions: (the way I love it)
-Mix the ingredients well ina  big bowl making sure no chunks remain.
-Melt a lil chunk of butter in a pan and heat on low until the butter soften and melts evenly around the pan.
-Pour a dollop of our homemade pancake mix into the pan and let it cook for about 50-60 secs on each side. Flip carefully in between so that the batter doesn't separate!(Keep adding a bit more butter if you need between each pancake or you can just sub oil)
-Top with a hearty doze of your fav chocolate sauce, some delish ice-cream and serve.

I love the constrasty flavor of strawberry ice-cream against the fluffy rich chocolate, but if you can take up a chocolate volcano upheaval, feel free to try chocolate ice cream as well!
Of course the best neutral bet would always be vanilla!

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Ah, yes, and this recipe you NEED to pin because I don't want you missing this out with time and forgetting the instant gratification it provides to curb your chocolate cravings!

Pluuuuuus, you can also follow me on Facebook, Pinterest, subscribe and lalalalaa, I'd love to have you everywhere!

                                                                          ***
If you have any queries, drop in a comment and let me know or just speak up your thoughts in general!
Lots of love and stay warm and cocoa-d up this winter,
Nash!
PS- You can check my other quick and easy lip-smackers here!

Cravings Ravings// Hot n' Spicy Chicken 65

When my mum announces (or rather the delicious aroma of curry leaves melding in with the tender chicken come wafting through the kitchen hinting) Chicken 65 for dinner, fireworks spill in my tum. If you've ever been one to love spicy Indian food, then this is so for you! Its an utterly famous dish in India, and there's a myriad theories for why it's called Chicken 65, but lets cut through the jazz and relish the pictures, shall we? =)

It's simple, quick and will switch your tastebuds to ignite mode, promise!
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Ingredients for the marinade : 1. Chicken fillet - 500 g 2. Egg - 1 3. Black pepper powder - 1 tsp 4. Red pepper powder - 1 tsp 5. Ginger & Garlic paste - 1/2 tsp 6. Red food color - a pinch or two to give an snazzy red color to the dish 7. Soya sauce - 1 tsp. 8. Vinegar - 1 tsp 9. Worcestershire sauce - 1 tsp. 10. Tomato sauce - 1 tsp. 11. All purpose flour - 3 tsp. 12. Cornflour - 3 tsp.

Ingredients for the sauce/gravy : 1. Yogurt - 1/2 cup 2. Soya sauce - 1tbsp. 3. Worcestershire sauce - 1 tsp. 4. Tomato sauce - 1 tsp. 5. Coriander powder - 1/2 tsp 6. Garam masala powder - 1/4 tsp (found in the Asian/Indian aisles at grocery stores) 7. Green chili sauce - 1/2 tsp 8. Green chilies - 5-6 (slit into 4, length-wise) 9. Curry leaves - 1 cup 10 . Ginger - 1 tbsp, finely chopped 11. Cooking oil - For frying

Method 1. Clean and dice the chicken to bite size pieces. 2. Mix all the marinade ingredients well. 3. Add the chicken pieces and refrigerate for 30 minutes. 4. Heat oil in a wok and fry chicken pieces in small batches till light golden color 5. Drain the chicken and transfer it to a plate. 6. In another wok, heat about 2-3 tablespoons of oil and add green chilies, curry leaves and saute for about 15 to 20 secs. 7. Remove them with a slotted spoon and keep aside in a plate. 8. Stir fry the chopped ginger in the same oil . 9. Then add coriander powder , garam masala powder , soya sauce, worcestershire sauce, tomato sauce , green chili sauce , yogurt and food color and saute till the yoghurt is no more raw and the oil separates, forming a thick gravy. 10. Add the fried chicken pieces to the sauce/gravy prepared above. 11. Add some of the green chilies and the curry leaves and keep aside some for garnishing 12. Cook on medium heat for few seconds till the chicken is coated well and the gravy is almost dry. 13. Garnish with crisp-fried curry leaves and green chilies and serve hot as a snack or as a side dish.

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And there you have it, finger-lickin' gratification!

I daresay the fried chicken chunks and crisp fried curry leaves-chilies make an envious couple, agreed?

We paired this up with some raita [(seasoned yogurt) to counteract the spiciness] and a gorgeous salad on the side.

How long overdue this recipe was, but i believe it's justified since I have a long tingling series of recipe lined up for ya' all!

Oh gosh, and it's been quite a while since I've eaten this and looking at those pictures is making it worse (wrong, looking at the pictures in MACRO)

I can say my mother made a very glad daughter out of me, thanks mum! :*

Okay, we're done here today (oh well, I'm done, you can still dream and ogle at the chicken ya' know!)

For more lip-smackers, join me on Pinterest/Facebook/become a subscriber!

And don't forget to pin this recipe to aid in your future cooking endeavors!

Lots of Love,

Nash

Cravings Ravings//Hyderabadi Mutton Biryani

I know you've heard of Biryani, (you just had to, you can't answer no to that) but have you ever heard of Hyderabadi Biryani? Hyderabad is a state in India, the home to the most wondrous Biryani creation ever. It's succulent pieces of marinated meat layered with aromatic rice. This is one dish when you work smart and hard for, your results actually surpass that effort. Yum.

Cravings Ravings//Nutella n' Kitkat Brownies!

These brownies are dunked in glorious Kitkat.
They have a whole lotta rich Nutella whipped in.
They have cereal krispies that give them a superior crunch.
Are you salivating yet?

Have you noticed that I'm into a lot of foodie posts lately and hardly used to do any before? I think these past few months, the chef syndrome has caught on after being on a va-cay with my cousin sisters who are gorgeous cooks!

Anyhow, this recipe was adapted and modified from "Culinary Concoctions by Peabody" and cheers to her for pushing a no-baker like me enough to give this a shot. While she and I did the base the same, I did the topping differently. Mine lies more in the range of a melty-chocolatey ganache frosting combo. And not to forget, I like my brownies warm and fudgey when I bite in 'em! :)

You'll need:

• 1 box brownie mix (I use an 8x8 inch Pyrex dish)
• 5-6 large Kitkat bars
• Cocoa Powder Unsweetened/regular (according to taste)
• 1/8 cup of water
• 1 tbsp. unsalted butter
• 1/2 cup Nutella
• 1/2 cup cereal Krispies
• 1/2 cup crushed chocolate biscuits
• 1 tsp. vanilla
• 1 tsp. salt (optional)

How-to:

1.Grease the baking dish and prepare the brownie batter according to directions. Dunk the kitkat bars inside the brownie batter. You might wanna break a few bars into half to distribute evenly. I found I had to do this a bit at the edges/sides.

2.Bake your brownies according to package instructions!

3. While the unreasonably decadent aroma of the brownies baking caresses you senses, get set on making your hybrid ganache!

4.Start by melting the butter in a pan and add the Nutella, gently mixing it in. Next add the Vanilla, Krispies and chocolate biscuits. Depending on the sweetness of your chocolate biscuits, you may want to adjust the amount of cocoa powder, If they are sweet, use more of unsweetened Cocoa powder, and less of the normal kind.

5. I think I added about 4 tbsp. Cocoa powder (regular) and 1 tbsp. unsweetened Cocoa powder.

Add in the water and remove your pan from the stove. Make the mixture into a lovely thick, creamy consistency. Set this mixture aside.

6. When your brownies are ready, spread a decent layer evenly over the whole surface of the oven-hot brownies and keep in the fridge to chill for about 20-30 minutes.

7.You'll find that the topping has settled a bit onto the top and niches of the brownies Cut up your brownies into small serving squares, style your table for a tea-party and have a whopping time in some beautiful warm sunshine by your favorite window!

The result? Dazzling taste of Kitkat and Nutella melded together, crunch from the Krispies and biscuits toning down the sweetness a notch and of course the irresistible brownies themselves!

Yep, somebody needs to pull me away from the screen while i upload these images so that I don't go reminiscing those luxurious memories for the 903138294th time.

If you want a less fluid consistency of the ganache, all you need to do is to chill these babies longer in the fridge. 

I'm pretty sure you'll go as nutty for this recipe as I am right now. If you do intend to try it or have your loved one bake it for you, don't forget to tweet/share/pin this! I want the whole world to know there's something so easy and so utterly fantastic that can be make quick n' easy combing all these "oooohhh" flavors!

Don't forget to check out my other ravishing recipes like Creamy Chicken Pasta, Orange Chicken and Korean Fried Chicken here!

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You can subscribe to Craft A Doodle Doo and be updated on more of my flavortastic food favs; otherwise feel free to join me on Pinterest and Facebook, sweets!

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HAVE A WONDERFULICIOUS WEEK AHEAD!

HUGS, LOVE N' HI5s, NASH

Craving Ravings// Manchurian Chicken Puffs!

Sometimes for a rich snack, there's more than a decadent chocolate brownie you can bake! For me, one of those crispy noon hours when daylight is sumptuously pouring in, I can picture a plate lined with these delicious, exquisite Manchurian Chicken Puffs, hot out of the oven and ready to be munched during blissful family time. Craving for one yet?

*This is not a sponsored post. All opinions are entirely my own.

Cravings Ravings//Succulent Orange Chicken!

I know lunch is gonna turn out fantastic when while it's simmering hot and savory on the stove, my dad keeps pestering me when it's gonna get served (because the aroma is enticing torturing him, he says). Annyhooooo, today I present to you a fast-food favorite that takes a homemade run! Juicy, Amazing and tangy Orange Chicken!

This is so addictive that I kept running sneaking back and forth to the kitchen even after lunch and having equally sneaky bits and relishing them!

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Here's the ingredients lowdown and the method after that!

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When I was a kid, my parents used to get us take-out from our hometown Chinese restaurant, House of Hunan, and Orange Chicken was always in our to-go bag. I'm not sure if it was the sweet taste from the honey and orange or just the exotic name, but this...

• 1 cup orange juice
• 2 teaspoons ginger, grated
• 1 teaspoon honey
• 2 teaspoons garlic paste
• 2 tablespoons soy sauce
• 1 tablespoon vegetable or canola oil
• 1 pound chicken breast, cubed, boneless, skinless
• 1 cup  peas, halved
• 1 red bell pepper
• Salt and pepper to taste
• 1/2 teaspoon Chili powder  (optional)

How-to:

1. Mix the first 5 ingredients along with the chili powder (if you're using it for a teeny dash of spiciness) in a bowl.

1. 2. Season chicken with salt and pepper.Heat the oil in a large sauté pan over medium heat and cook the chicken cubes for 3 minutes, stirring occasionally.
2. 3. Add the vegetables and cook an additional 2 minutes then transfer the chicken vegetable mixture to a bowl.
3. 4. Add the sauce to the pan, bring to a boil and cook for 5 minutes until reduced by half.
4. 5. Add the chicken and vegetables back into the sauce and cook an additional minute.
5. 6. Serve hot with hakka noodles or fried rice as a side!
6. 7. Pin and share you lovelies! :)
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Oh yeah,let's get up close and personal with this beauu-uuty (fakes Aussie accent in vain)

PS: I did two pairings, with white rice and egg fried rice!

1. I hope you savor this recipe as much as I do, and if you try it or are gonna try it, drop me a comment to let me know!
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3. Follow me on pinterest, facebook or subscribe for more unbelievably tasty recipes, darn go'geous freebies and thrifty-fab DIYs!
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5. Much love, loads of hugs and no apologies for the tantalizing snaps (hah!)
6. Nash!
7. CREDIT: Recipe adapted and modified from Weelicious.com
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