This Mexican-Style fajita ramen recipe takes the smoky, punchy flavours of the classic chicken fajita, folding them into a creamy noodle sauce, and instead of the penne or rigatoni that is used in the OG, this one uses YiPPee! Magic Masala Noodles instead. This change means the noodle portion of the dish goes from a 10-minute boil to closer to three minutes. This noodle dish is made in one pan and is perfect for busy weeknights. It features the protein-rich chicken breast, bell peppers, and the typical Indian spices. The masala base of this noodle recipe uses the same spice combination used in the fajita seasoning, like chilli powder, smoked paprika, dried oregano, ground coriander, and cumin, which is bloomed in the pan with garlic before the tomato purée and cream go in. Using fresh cream keeps the sauce closer to what's easily available locally, without changing the method. Cooking the chicken first and in the same pan building the pepper and onion base means you get extra flavour into the sauce. The only extra utensil you need is a pot to cook the Yippee Noodles in boiling water for about three minutes. After the noodles are mixed with the protein, peppers and the Mexican-inspired spices, the dish is finished with a scatter of chopped coriander or parsley and a handful of grated cheese, which will melt into the warm sauce. Add a wedge of lime as an ode to this dish’s Mexican flavours.

Scones are a breakfast classic, something millennials might remember reading about in English writer Enid Blyton’s Noddy books, with Big Ears having them often with tea. As for the real deal, scones are one of the most technique-sensitive Western bakes, where most of the ingredients, especially the butter, need to be cold to get the texture of this baked good right. Swap in or use a blend of khapli wheat flour and refined flour for an even better flavour and nutrition. Use quality atta like Aashirvaad Chakki Khapli Atta, which has been cultivated on the Indian subcontinent for over ten thousand years. It is a hulled variety, meaning it retains its bran and germ layers more completely after milling than modern wheat does, giving khapli atta a coarser texture, a distinctly nutty, slightly earthy flavour, and a lower gluten content than standard whole-wheat or all-purpose flour. It also has a good amount of fibre and protein, as well as iron and vitamin B1, which is vital for energy metabolism. When it comes to using khapli wheat in baking scones, its lower and weaker gluten is a structural advantage. The defining quality of a good scone is the short, flaky, crumbling texture that separates it from bread and cake, which is the result of deliberately limiting gluten development. In standard scone recipes, this is achieved by using cold fat, less mixing, and avoiding any kneading. With khapli atta, the lower gluten content means the flour itself resists overdevelopment, widening the margin for error and making the texture more tender even if the dough is handled a little more than intended.

Some recipes go viral because they look indulgent. Others gain attention because they deliver on flavour. Creamy Iffa Chicken manages to do both. Tender chicken leg pieces are marinated in yoghurt and aromatic spices before being seared until lightly charred. The real star, however, is the silky garlic sauce made using boiled egg whites, cheese, cream, and fresh garlic blended into a smooth paste. Once poured over the cooked chicken, the sauce transforms into a rich coating that clings to every piece, creating a dish that feels both comforting and restaurant-worthy. The garlic remains prominent without being overpowering, while the cheese and cream bring body and richness. Whether paired with roti, lachha paratha, or enjoyed straight from the pan, this dish is unapologetically indulgent and surprisingly simple to prepare at home.