Ingredients:-

Crust:

• 1 1/4 cup (160g) all purpose flour
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 5 ounces of unsalted butter (1 1/4 sticks, 10 Tbsp, 137g), cut into cubes
• 1/4 cup (57 ml) sour cream
• 1 egg, beaten, for egg wash (optional)
• 1 teaspoon cream for egg wash (optional)
• Coarse sugar for sprinkling (optional)

Filling:

• 6-8 tart plums and/or pluots, pitted and sliced (about 1 1/4 pounds or 570g)
• 1/3 cup (70 g) sugar
• 1/8 teaspoon cinnamon
• 1 teaspoon lemon juice
• 1 teaspoon orange (or lemon) zest
• 1 teaspoon quick tapioca, or a tablespoon of flour (for thickening)

Method:-

1 If making a homemade crust, make the dough at least an hour in advance. Whisk together the flour, sugar, and salt in a large bowl. Add the cubed butter to the dough and use your (clean) hands or a pastry blender to work the butter into the dough until the mixture resembled crumbs, with pieces of butter no bigger than a pea.

Add the sour cream to the mixture and mix in with a fork. Gather the dough into a ball with your hands and flatten into a disk shape. Wrap with plastic wrap and chill for at least an hour (it will need chilling to firm up) before rolling out.

2 In a medium sized bowl, gently toss the plum slices with the sugar, cinnamon, lemon juice, zest, and instant tapioca (or flour).

3 Preheat oven to 375°F (190°C). Remove the pie dough from the refrigerator to let stand for 5 minutes before rolling out. Line a baking sheet with parchment paper or a silicone mat, or lightly butter a baking sheet. Lightly flour a clean surface and roll out the pie dough to a 13-inch round of even thickness.

4 Place rolled-out pie dough in the center of the lined or buttered baking sheet. Arrange the plum slices in a circular pattern, starting from 1 1/2 to 2 inches from the outside edge of the dough, working your way into the center. Fold the edges of the pie crust up and over so that circle of the filling is visible.

 

5 If you want an attractive finish for the crust, whisk together the egg and cream in a small bowl. Brush on the exposed pastry crust with a pastry brush. Sprinkle with some coarse sugar.

6 Place in the middle rack of the oven. Bake at 375°F (190°C) for 40-50 minutes, until the crust is lightly browned and the filling is bubbly. Cool on a rack for an hour before serving.

Ingredients:-

• 6 ripe tomatoes (about 3 lbs), peeled and chopped (yielding about 6 cups)
• 1 red onion, finely chopped (about 1 1/4 cups)
• 1 cucumber, peeled, seeded, chopped (about 1 cup)
• 1 sweet red bell pepper (or green) seeded and chopped (about 1 cup)
• 2 stalks celery, chopped (about 1 cup)
• 1-2 Tbsp chopped fresh parsley
• 2 Tbsp chopped fresh chives
• 1 clove garlic, minced (about 1 teaspoon)
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1 Tbsp freshly squeezed lemon juice
• 2 teaspoons sugar (more may be needed to balance out the acidity of the tomatoes, add to taste)
• Salt and fresh ground pepper to taste
• 6 or more drops of Tabasco sauce to taste
• 1 teaspoon Worcestershire sauce (omit for vegetarian option)
• 2 cups tomato juice (or 1 15-ounce can crushed tomatoes if you don't have tomato juice)

Method:-

• Place all ingredients in a large bowl. Use an immersion blender or blend in batches, to desired smoothness. We prefer our gazpacho somewhat chunky, so only pulse a few times in the blender.
• Adjust seasonings to taste.
• Place in a non-reactive container (tomatoes are acidic) to store. Chill several hours or overnight to allow the flavors to blend.

Contact chef leo through comment on below comment box. Good luck!

Ingredients:-

• 1 can of 300 ml Condensed Milk
• 300 g sugar
• Vanilla essence
• Rose essence and 
• 25g cashew (finely chopped)
• 2 table spoons of butter
• 2 table spoons of water

Method:-

• Butter a flat tray and keep it on a side.
• Add the sugar to a large saucepan on stove top. Add 2 table spoons of water and stir well for 3-4 minutes then add the condensed milk. Keep stirring for 15 minutes while adding the cashew, half a tea spoon of Vanilla essence and 2-4 drops of rose essence. When the mixture starts to get thick, add 1 tbsp butter and stir up to about 5 minutes. Take off stove top and pour the thick mixture on to the tray we set aside earlier. Spread and flatten using a spatula or the back of a spoon.
• Leave until hardened and cut in to small pieces of your choice.

If you faced any problem while cooking, please contact chef leo through commenting on below comment box, Good luck!

Ingredients:-

• 1 cup coriander seeds
• 1/2 cup cumin seeds
• 1 tbs fennel seeds
• 1 cinnamon stick
• 1 tsp whole cloves
• 1tsp cardamom seeds
• 10-15 dried curry leaves
• 5-6 dried red chillies (optional)
• 5-6 dried rampe pieces
• 1 tbs blank peper seeds
• 2 tbs raw rice   

Method:-

• In a dry pan, over low heat, roast each ingredient separately( coriander, cumin, fennel and rice must be fairly brown but do not let them burn).
• Mix all the roasted ingredients, put into a grinder and grind to a fine powder.
• Store in an air tight jar.

If you faced any problem, please contact chef leo through commenting below. So, Let's Taste!

Ingredients:-

• 2 Cups All Purpose flour
• 1 Tsp Table salt
• 1-2 Cups Warm Water
• Vegetable Oil

Method:-

• Mix the salt & flour well in a mixing bowl
• Add 3-4 tbs vegetable oil. Mix well.
• Add warm water gradually while mixing the flour to form dough that does not stick to the sides of the bowl.
• Knead the dough for a few minutes until soft.
• Make into four separated balls.
• Slightly flatten the balls and generously coat with vegetable oil, leave it in the mixing bowl.
• Cover the bowl and let it stand for 4-5 hours.
• Grease a frying pan with a little oil and heat.
• Meanwhile, take each ball of flour and flatten it to a thin circle or square.
• Put it on to the hot frying pan and cook, turning on both sides.
• serve with hot curry.

 If you faced any problem, please contact chef leo through commenting below. So, Let's Taste!

Ingredients:-

• 1 Lb Chicken Wings (to Serve 2-4 people)
• 2 C Vegetable Oil For Frying
• 1 C Cider Vinegar
• 1 1/2 C Jagger y*
• 2 Tb Chili Powder
• 2 Tb garlic; chopped
• 2 Tb ginger root ; Minced
•  5 Cardamom Seeds
• 5 Whole Cloves
• 1 one-inch piece cinnamon stick
• 2 Tb Salt

Method:-

• Heat the vegetable oil in a skillet. 
• Clean the wings(disjointing if you prefer smaller pieces--I do)
• And fry until golden brown.
• Set aside and keep warm.
• In a saucepan, dissolve the jaggery or sugar in the vingar over low heat.
• Cook until it is a thick syrup.
• Then add the chilli powder, garlic, ginger, cardamom seeds, cloves, and cinnamon stick; adjust the chilli powder to make it more firey to taste.
• continue cooking over low heat.
• Add salt and stir Continually so that mixture doesn't stick to pan.
• Cook slowly over low heat for 20 minitues.
• Blend the sauce with the wings, coating them thoroughly, and serve hot.
• The cinnamon and cloves are *not* removed before serving.

If you faced any problem, please contact chef leo through commenting below. So Let's Taste!

Ingredients:-

• 3 or 4 eggs
• sliced onion
• 1 green pepper sliced
• 1 clove garlic
• curry leafs and rampe
• 1 Tbsn cooking oil
• red chillie powder
• unroasted curry powder
• turmeric powder
• vinegar or tamarind
• sliced tomato
• salt to taste 

Method:-

• Heat a pan and add 1 tbsn cooking oil.
• Now add sliced onions and stir till it turns gold brown.
• Then add chopped garlic, sliced green chillie, curry leaves and rampe and stir well.
• Add a little turmeric powder and red chillie powder.
• You will get a nice aroma.
• Now add a little water and let it simmer.
• Then add salt, sliced tomato, Vinegar or tamarind and coconut milk and make a nice curry.
• Now break the eggs  one by one and drop it to the curry mix and cook well.
• While the eggs are cooking add a little salt and red chillie powder on top of it.

Any problem, contact cheff leo through commenting below!  Hmmm, So, Let's enjoy!