To prepare the Chicken kheema mixture: In a cooking pan add the oil and when it's hot add in the Maggie bhuna masala and fry for few minutes.

To this add all the masala powders + ginger garlic paste + tomato ketchup + chicken kheema and cook on slow flame till done.

Add in the capsicum and the magic masala powder + salt + corriander leaves and give it a good mix and cook for another minute or till mixture is dry.

Note : Basically you can add in any spices as per your taste and cook the kheema.. I just used the ingredients that were available at home at the time. - Switch off the flame and keep aside to cool.

Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter a cake pan and set aside.

In a large bowl whisk together the flour, baking powder, baking soda, and salt. Set aside. In another large bowl, whisk together the eggs, water, milk, oil.

Add the cooked cooled chicken kheema mixture to the dry ingredients and give it a rough mix. To this add the wet ingredients and combine it well.

Pour the batter into the prepared pan and bake for about 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and let cool on a wire rack.

For the Mashed potato Peel potatoes and cut into cubes. Cook in a large saucepan of boiling salted water for around 20min or until very tender but not falling apart.

Drain the potatoes well and return to saucepan over low heat so that all the remaining water evaporates. Using a potato masher, mash the potatoes roughly. Add butter and milk to the potatoes and beat well till fluffy. Season with salt and pepper.

When the cake is cooled, frost with the mashed potato and tomato ketchup.

Get creative and give you usual recipes a twist and you just might come up with something totally new and yummy :)