• 2 cups whole wheat flour
• 2 tbsp Moloko Desi Ghee
• ½ cup warm water (as needed)
• 1 cup Moloko Cheddar Cheese (shredded)
• ½ tsp salt
• ½ tsp chili flakes (optional)
• ½ tsp cumin seeds
• ½ cup Moloko Plain Yogurt
• 1 tbsp chopped coriander
• ½ tsp garlic powder
• Salt & pepper to taste

Instructions:

1. In a bowl, mix flour, salt, and cumin seeds. Add Moloko Desi Ghee and rub it into the flour. Gradually add warm water and knead into a soft dough. Let it rest for 15 minutes.
2. Divide the dough into small balls, roll each into a disc, and sprinkle a generous amount of Moloko Cheddar Cheese inside. Fold and roll again into a paratha shape.
3. Heat a pan and cook the paratha on medium heat, adding a little Moloko Desi Ghee until golden brown and crispy.
4. For the dip, mix Moloko Plain Yogurt with garlic powder, salt, pepper, and chopped coriander.
5. Serve hot, crispy cheesy parathas with the cool yogurt dip and enjoy!

For the Fries:

• 500g Moloko Long Fries
• Vegetable oil (for frying)
• Salt, to taste

For the Cheddar Cheese Sauce:

• 1 cup Moloko Cheddar Cheese (shredded)
• ½ cup milk
• 1 tbsp butter
• 1 tbsp all-purpose flour
• ½ tsp garlic powder
• ½ tsp mustard powder (optional)
• Salt & pepper, to taste

Instructions:

1. Prepare the Fries:

   • Heat oil in a deep pan and fry Moloko Long Fries until crispy and golden brown.
   • Remove and place on a paper towel to drain excess oil. Sprinkle with salt.

2. Make the Cheese Sauce:

   • In a saucepan, melt butter over low heat, then add flour and stir continuously for 1-2 minutes.
   • Slowly add milk, whisking to avoid lumps, and cook until slightly thickened.
   • Add Moloko Cheddar Cheese and stir until melted and smooth.
   • Season with garlic powder, mustard powder, salt, and pepper.

3. Serve:

   • Pour the warm, creamy cheese sauce over the crispy fries or serve it as a dip.
   • Enjoy your indulgent Golden Fries with Moloko Cheddar Cheese Sauce!

For the Butter Chicken Masala:

• 500g boneless chicken (cubed)
• 2 tbsp Moloko Desi Ghee
• 1 cup tomato purée
• ½ cup heavy cream
• 2 tbsp yogurt
• 1 tbsp butter
• 1 onion (finely chopped)
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder
• ½ tsp turmeric powder
• 1 tsp garam masala
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tbsp kasuri methi (dried fenugreek leaves)
• Salt, to taste
• Fresh coriander, for garnish

For the Zaffrani Pulao:

• 2 cups basmati rice (soaked for 30 minutes)
• 2 tbsp Moloko Desi Ghee
• 2-3 cloves
• 2 green cardamoms
• 1 cinnamon stick
• ½ tsp saffron strands (soaked in ¼ cup warm milk)
• ½ cup mixed nuts (almonds, cashews, raisins)
• 3 cups water or chicken broth
• Salt, to taste

Instructions:

Butter Chicken Masala:

1. Heat Moloko Desi Ghee in a pan, add onions, and sauté until golden. Add ginger-garlic paste and cook until fragrant.
2. Add chicken cubes and cook until lightly browned.
3. Stir in tomato purée, yogurt, and spices. Cover and cook on low heat for 15 minutes.
4. Add cream, butter, and kasuri methi. Simmer for another 5 minutes.
5. Garnish with fresh coriander and set aside.

Zaffrani Pulao:

1. Heat Moloko Desi Ghee in a pot, add cloves, cardamom, and cinnamon, and sauté until aromatic.
2. Add soaked rice and stir gently for a minute.
3. Pour in water or broth, add salt, and let it cook until the rice is almost done.
4. Drizzle saffron milk over the rice, top with nuts, and cover for 5 minutes on low heat.
5. Fluff the rice and serve hot with butter chicken masala.

Enjoy your Butter Chicken Masala with Zaffrani Pulao—a rich, aromatic feast perfect for any occasion!