• Chop up a teapoon of fresh dill as fine as possible
• Add the full-fat yogurt to a bowl and add a pinch of salt, the fresh chopped dill, and a clove of garlic, minced. Mix well to combine.
• To make the brown butter, get a saucepan on the stove and add in a generous amount of butter (or you could stick to the 2 Tbsp). Let the butter melt slowly, and keep swirling the pan until you see the butter just start to bubble and brown. Turn the heat off and add a bit of olive oil to stop the browning, then add the chilli flakes and the Aleppo pepper or paprika. Set aside.
• Set a sufficiently deep pot of water to boil on the stove. Once it comes to a boil, turn the heat down to a simmer, and add a teaspoon of vinegar to it.
• Lay a strainer over a bowl and crack your egg gently into it. The runny part of the white will fall through the strainer. This is to ensure that you don't get strings of wispy egg white when you poach the egg. Then gently tip the egg into a bowl. This makes it easier to get them into the pot of boiling water, rather than cracking them directly into the pot, which could cause your yolks to break.
• Using a spoon or spatula, swirl the water in the pot until you have a mini-whirlpool going. Quickly, but gently, tip the egg into the centre of the whirlpool. Cover the pot with a lid and set a three-minute timer.
• After three minutes, lift the egg out of the water with a spider or slotted spoon and set it aside on a plate. Repeat the above steps with the second egg.
• When both eggs are done, it's time to assemble the dish. On a plate or bowl, add a large spoonful of the yogurt and spread it around a bit to create a bed for the eggs. Lay the eggs on the yogurt gently and season with a sprinkle of salt. Top with a generous amount of the browned chilli butter and finish off with some fresh dill on top. Serve warm.

• Peel and chop lauki into small cubes and keep aside, covered.
• In a pressure cooker (see notes if cooking in a pan), heat the ghee and throw the cumin seeds in. when they sizzle, add in green chilies and fry for just half a minute
• Add everything else on the list, give a stir, and cook on pressure till 3 whistles. Once the pressure is off, open the cooker, garnish the curry with cilantro and serve hot.
• Accompaniments: Plain roti, paratha or rice + fresh yogurt + pickle

• Mix 1 part (16gms) NutriBarn Keto Diabetic Weight Loss Flour with 1 part of water
  16 grams Nutribarn Keto Flour, 16 ml Water
• Add a pinch of salt and knead into a dough. Cover and set aside for 10 mins.
  Salt
• Use dry NutriBarn Keto Diabetic Weight Loss Flour for dusting when rolling the chapatis.
• For best results, add fresh cream or malai while kneading and roll the chapatis as thin as possible
  1/2 tsp fresh cream

Cooking Instructions

• Brew your favorite cup of black coffee or tea or use instant coffee with 240ml of water.
• Add 2 tablespoon of unsalted butter and 1 tablespoon of Cold Pressed Extra Vergin Coconut Oil into a deep container
• Add the hot brewed tea/coffee to the container
• Using a hand-mixie pulse the blender 2-3 times or till the time the water and fat is completely blended.
• Add you favorite sweetener or have it unsweetened. Consume hot.

• In a large saucepan add the spinach with about 10ml of water and some salt.
• Cover and cook till the spinach has wilted down.
• Transfer the spinach with any liquid from the pan into a food processor and blend to a smooth puree. Add more water if needed to blend.
• Then in the same saucepan heat up some ghee and once hot add in the chicken. Season the chicken with salt and also add in the ginger garlic paste. Sautee the chicken till it starts to get some colour and caramelize.
• Then pour in the spinach puree into the pan. Don't forget to rinse out the blender, waste none of the puree.
• Then lower the heat and cook for 8-12minutes or till the chicken is FULLY COOKED.
• Then add in the garam masala and cream and mix well. Cook for a minute before turning off the heat."

• Mix 1 part (16gms) NutriBarn Keto Diabetic Weight Loss Flour with 1 part of water
  16 grams Nutribarn Keto Flour, 16 ml Water
• Add a pinch of salt and knead into a dough. Cover and set aside for 10 mins.
  Salt
• Use dry NutriBarn Keto Diabetic Weight Loss Flour for dusting when rolling the chapatis.
• For best results, add fresh cream or malai while kneading and roll the chapatis as thin as possible
  1/2 tsp fresh cream