1 tsp. extra-virgin olive oil, plus more for drizzling
2 cloves garlic, minced
1 small onion, chopped
1/2 tsp. cumin
1 10-oz. can enchilada sauce
1 14-oz. can crushed tomatoes
1/4 c. freshly chopped parsley, plus more for garnish
1 lb. sliced Pepper Jack
2 large zucchinis, thinly sliced
16 oz. whole-milk ricotta
Preheat oven to 375º. In a large pot of salted boiling water, cook pasta according to package directions until al dente, less 2 minutes. Drain and drizzle with olive oil to prevent noodles from sticking together.
Meanwhile, in a large pot over medium-high heat, heat 1 teaspoon olive oil. Add garlic, onions, cumin, and salt and stir, 3 to 4 minutes. Add enchilada sauce, tomatoes and parsley, and stir until warmed through, then turn off heat.
In a large casserole dish, spread a thin layer of sauce, a single layer of lasagna noodles, a single layer of pepper jack, a single layer of zucchini, and a layer of ricotta mixture; repeat layers. Top last layer of noodles with zucchini and pepper jack.
Cover with foil and bake, 15 minutes, then increase temperature to 400º and bake uncovered for 20 minutes. Garnish with parsley and serve.
Preheat oven to 375º. In a small bowl, combine brown sugar, garlic powder, paprika, salt, and pepper. Drizzle oil all over chicken and generously coat with seasoning mixture, shaking off excess. Scatter lemon slices in baking dish then place chicken on top.
Bake until chicken is cooked through, or reads an internal temperature of 165º, about 25 minutes.
Cover chicken loosely with foil and let rest for at least 5 minutes. Garnish with parsley, if using.
To prepare sugar syrup, heat 600 ml water with 2 cups of sugar in a pan on medium flame. Stir well and look for sticky consistency (less than one string). For flavoring add cardamom powder and few strands of saffron. Turn off the heat.
In a bowl add khoya, coconut, pistachios, cashew, raisin, cardamom powder and 2 tbsp sugar. Mix well and stuffing is ready.
In another bowl add 150 ml milk and 150 ml water. Trim edges of the bread slices and dip in the milk water mixture. Squeeze extra milk from the bread (make sure bread doesn’t break). Add 2 tbsp stuffing in the center. Seal the edges properly and make round ball squeezing extra milk. Press it and give a shape like patty. Make sure you seal it properly otherwise khoya will ooze out while frying.
Heat clarified butter (ghee) on medium flame. Gently add the bread pieces one by one and flip them after few minutes and fry until they turn golden brown from both the sides.
Keep sugar syrup warm on low heat and add malpuas. Gently flip them and turn off the heat. Let them sit in syrup for 20 minutes. Serve the way you like warm or cold. Enjoy bread malpuas stuffed with khoya and nuts.
1 tsp vanilla essence chocolate sprinkles, to serve
For the chocolate ganache
100g dark chocolate, broken into pieces
5 tbsp double cream
Grease a 22cm silicone microwaveable cake pan with a little oil and place a circle of baking parchment in the bottom.
Mix the sugar, flour, cocoa and baking powder in a bowl. In a jug, whisk the oil, eggs, vanilla and 100ml hot water until combined.
Add the liquid ingredients to the dry ingredients and mix thoroughly until you have a lump-free batter. Pour the mixture into the cake pan and gently tap to pop any air bubbles. Cover with cling film.
Microwave on Full power (800 watts) for 7 mins. Remove and check if the cake is cooked by poking a skewer into the middle: if it comes out clean, the cake is ready. Allow the cake to stand for 5 mins, then remove the cling film and turn out onto a cooling rack.
For the ganache, melt the chocolate on Half power (600 watts) for approximately 2 mins, stirring every 30 secs until melted. Add the cream and mix thoroughly until smooth and glossy.
Once the cake is cool, spread over the ganache and scatter with the sprinkles. The cake will keep for up to 3 days in an airtight container.