⭐ Sarson da Saag (Mustard Greens Curry)

Ingredients

For the Saag

500g sarson (mustard greens)

250g palak (spinach)

250g bathua (optional but traditional)

2 green chilies

1 medium onion, chopped

1 small piece ginger, chopped

6–8 garlic cloves, chopped

2 tomatoes, chopped

2 tbsp makki ka atta (cornmeal flour)

2–3 tbsp ghee (or oil)

1 tsp cumin seeds

Salt to taste

1 tsp red chili powder

1 tsp turmeric powder

For the Tadka (Tempering)

1 tbsp ghee

4–5 garlic cloves, sliced

½ tsp red chili powder

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Instructions (Saag)

Clean & boil the greens

Wash sarson, palak & bathua thoroughly.

Roughly chop and boil them with green chilies and a pinch of salt for 20–25 minutes until soft.

Blend the boiled greens

Once cooled slightly, blend into a coarse paste (traditional saag is not too smooth).

Cook the saag mixture

Heat ghee in a pan.

Add cumin seeds, onions, ginger, garlic and sauté until golden.

Add tomatoes, turmeric, chili powder and cook until the masala releases oil.

Add blended saag

Mix in the greens and simmer on low heat for 20–30 minutes.

Thicken the saag

Add 2 tbsp makki ka atta, stir well, and cook for another 10 minutes.

Adjust salt and consistency (add little water if too thick).

Prepare tadka

Heat 1 tbsp ghee, add garlic slices and red chili powder.

Pour over the saag before serving.

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⭐ Makki di Roti (Cornmeal Flatbread)

Ingredients

2 cups makki ka atta (cornmeal)

Hot water (as needed)

Salt to taste

Ghee for cooking

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Instructions (Roti)

Prepare the dough

Add salt to makki flour.

Gradually add hot water and combine; knead gently into a soft dough.

Shape the roti

Take a ball of dough and flatten it between your palms.

Place it on a plastic sheet or parchment paper and pat it gently into a roti.

Cook

Heat a tawa on medium flame.

Lift the roti carefully and place it on the tawa.

Cook both sides until golden brown, applying ghee as desired.

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🍽️ Serving Suggestion

Serve Sarson da Saag piping hot with Makki di Roti, a dollop of white butter, jaggery, and a glass of lassi — the classic Punjabi winter meal!

Chicken Tikka Masala Recipe

Ingredients

For the Chicken Marinade

500g boneless chicken (breast or thigh), cut into bite-sized pieces

1 cup plain yogurt

1 tbsp lemon juice

1 tbsp ginger-garlic paste

1 tsp turmeric

1 tsp cumin powder

1 tsp coriander powder

1 tsp garam masala

1 tsp Kashmiri chili powder (or paprika)

Salt to taste

For the Masala Sauce

2 tbsp oil or butter

1 large onion, finely chopped

2 tomatoes, pureed (or 1 cup canned tomato puree)

1 tbsp ginger-garlic paste

1–2 green chilies (optional), slit

1 tsp cumin seeds

1 tsp paprika or Kashmiri chili powder

1 tsp coriander powder

1 tsp garam masala

½ tsp turmeric

½ cup heavy cream (or coconut cream for a lighter version)

½ cup water (adjust as needed)

Salt to taste

Fresh cilantro for garnish

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Instructions

Step 1: Marinate the Chicken

In a bowl, mix yogurt, lemon juice, ginger-garlic paste, turmeric, cumin powder, coriander powder, garam masala, chili powder, and salt.

Add chicken pieces and coat evenly.

Cover and marinate for at least 1 hour (overnight for best flavor).

Step 2: Cook the Chicken

Grill, pan-fry, or bake the marinated chicken until lightly charred and cooked through.

Grill: Skewer and grill for 8–10 minutes.

Pan-fry: Cook in a little oil until browned.

Bake: 220°C (425°F) for 15–20 minutes.

Set aside.

Step 3: Prepare the Masala Sauce

Heat oil or butter in a pan.

Add cumin seeds and let them splutter.

Add chopped onions and sauté until golden brown.

Add ginger-garlic paste and green chilies; cook for 1 minute.

Add tomato puree and cook until the oil separates from the masala.

Add chili powder, coriander powder, turmeric, and salt; mix well.

Add water and simmer for 3–5 minutes.

Step 4: Combine Chicken and Sauce

Add the cooked chicken pieces into the sauce.

Stir gently and let it simmer for 5–7 minutes to absorb flavors.

Add heavy cream and garam masala; stir and cook for another 2–3 minutes.

Adjust salt and consistency as desired.

Step 5: Serve

Garnish with fresh cilantro.

Serve hot with naan, roti, basmati rice, or jeera rice.

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🌶️ Sambar Recipe

Ingredients

For the Dal

1 cup toor dal (pigeon peas)

2½ cups water

¼ tsp turmeric powder

Salt to taste

Vegetables (use any mix)

1 cup chopped pumpkin / squash

1 carrot, diced

1 drumstick (moringa), cut into pieces

1 tomato, chopped

1 small onion or 6–8 shallots

½ cup brinjal (eggplant), chopped

½ cup okra (optional)

For the Tamarind

A small lemon-sized ball of tamarind

1 cup hot water (to soak)

Spices

1–2 tbsp sambar powder

½ tsp turmeric powder

Salt to taste

For Tempering (Tadka)

2 tbsp oil or ghee

1 tsp mustard seeds

1 tsp cumin seeds

1–2 dry red chilies

A pinch of asafoetida (hing)

10–12 curry leaves

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🥣 Instructions

1. Cook the Dal

Rinse the toor dal well.

Add 2½ cups water, turmeric, and pressure cook for 3–5 whistles until soft.

Mash the dal and set aside.

2. Prepare Tamarind Water

Soak tamarind in hot water for 10–15 minutes.

Squeeze and strain the juice. Set aside.

3. Cook the Vegetables

In a pot, add all the chopped vegetables (except okra, which should be sautéed separately if using).

Add 2 cups water, turmeric, and salt.

Cook until vegetables are tender.

4. Combine Everything

Add the mashed dal to the cooked vegetables.

Add tamarind water and sambar powder.

Stir well and bring to a boil.

Let it simmer for 8–10 minutes until the flavors blend and the sambar thickens.

5. Prepare Tempering

Heat oil or ghee in a small pan.

Add mustard seeds; let them splutter.

Add cumin seeds, red chilies, hing, and curry leaves.

Fry for a few seconds until aromatic.

6. Add Tempering to Sambar

Pour the hot tempering over the simmering sambar.

Mix and cook for another 1 minute.

Turn off heat.

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✔️ Serving Suggestions

Serve hot with rice, idli, dosa, medu vada, or pongal.

Garnish with fresh coriander leaves.

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🥟 Samosa Recipe

🧅 Ingredients

For the Dough

2 cups all-purpose flour (maida)

4 tbsp oil or ghee

½ tsp ajwain (carom seeds)

½ tsp salt

Water (as needed)

For the Potato Filling

3–4 medium potatoes, boiled & mashed

½ cup green peas (optional)

1–2 green chilies, finely chopped

1 tsp ginger, grated

1 tsp cumin seeds

1 tsp coriander seeds, crushed

1 tsp garam masala

1 tsp amchur (dry mango powder)

½ tsp turmeric

½–1 tsp red chili powder

Salt to taste

2 tbsp oil

Fresh coriander leaves, chopped

For Frying

Oil for deep frying

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👩‍🍳 Instructions

1. Make the Dough

In a bowl, mix flour, salt, ajwain, and oil.

Rub the mixture between your fingers until it resembles breadcrumbs.

Add water gradually and knead into a firm dough.

Cover and rest for 30 minutes.

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2. Prepare the Filling

Heat oil in a pan. Add cumin and crushed coriander seeds.

Add ginger and green chilies; sauté briefly.

Add mashed potatoes and peas.

Mix in turmeric, red chili powder, garam masala, amchur, and salt.

Cook for 2–3 minutes, then add fresh coriander.

Let the filling cool.

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3. Shape the Samosas

Divide dough into small balls.

Roll each ball into an oval/round sheet and cut it into two halves.

Take one half, form a cone by folding the straight ends together, and seal with water.

Fill the cone with potato mixture.

Seal the top firmly.

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4. Fry the Samosas

Heat oil on medium-low flame.

Add samosas and fry slowly until golden brown (10–12 minutes).

Remove and drain on paper towels.

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✨ Serve With

Mint chutney

Tamarind chutney

Hot masala chai

Achari Baingan Recipe

Ingredients (Serves 3–4)

For the Eggplant

500 g small eggplants (baingan), slit into quarters (keep stems on if possible)

3–4 tbsp mustard oil (or any oil, but mustard oil gives the authentic flavor)

Salt to taste

Achari Spice Mix

1 tsp mustard seeds

1 tsp fennel seeds

1 tsp fenugreek seeds

1 tsp nigella seeds (kalonji)

1 tsp cumin seeds

2–3 dry red chilies

Other Ingredients

1 medium onion, finely chopped (optional)

1 tbsp ginger-garlic paste

1 medium tomato, chopped (optional if you want a dry version)

½ tsp turmeric powder

1 tsp red chili powder

1 tsp coriander powder

½ tsp garam masala

1 tbsp lemon juice or 1 tsp amchur (dry mango powder)

Fresh coriander for garnish

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Instructions

Step 1: Prepare the Achari Masala

Dry roast the mustard seeds, fennel seeds, fenugreek seeds, nigella seeds, cumin seeds, and dry red chilies on low heat for 1–2 minutes until aromatic.

Cool completely, then coarsely grind. (Do not make a fine powder — a coarse texture gives the pickled flavor.)

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Step 2: Cook the Eggplants

Heat 2 tbsp mustard oil in a pan until it slightly smokes (if using mustard oil).

Add the slit eggplants with a sprinkle of salt.

Sauté on medium heat for 8–10 minutes until they soften and get lightly browned.

Remove and set aside.

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Step 3: Make the Achari Base

In the same pan, add 1–2 tbsp more oil if needed.

Add chopped onions (optional) and sauté until golden.

Add ginger-garlic paste and cook until the raw smell disappears.

Add turmeric, red chili powder, coriander powder, and salt.

Add chopped tomatoes (if using) and cook until they turn soft and the oil separates.

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Step 4: Add Spice Mix & Eggplants

Add the coarsely ground achari masala to the pan and sauté for 30 seconds.

Return the cooked eggplants and mix gently without breaking them.

Cover and cook on low heat for 5–7 minutes until flavors blend.

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Step 5: Finish the Dish

Add garam masala and mix lightly.

Turn off the heat and add lemon juice or amchur powder.

Garnish with fresh coriander.

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Serving Suggestions

Serve with roti, paratha, or steamed rice.

Tastes even better the next day as the flavors deepen.

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🥘 Chole Bhature Recipe

A classic North Indian dish consisting of spicy chickpea curry (Chole) served with deep-fried fluffy bread (Bhature).

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🫘 Ingredients

For Chole (Chickpea Curry)

2 cups chickpeas (soaked overnight)

2 medium onions, finely chopped

2 medium tomatoes, pureed

1 green chili, slit

1 tbsp ginger-garlic paste

2 bay leaves

1 black cardamom

1–2 green cardamoms

1 small cinnamon stick

4–5 cloves

1 tsp cumin seeds

2 tsp coriander powder

1 tsp cumin powder

1 tsp garam masala

1 tsp red chili powder

1 tsp turmeric

1 tsp chole masala (optional but recommended)

1 tbsp dried fenugreek leaves (kasuri methi)

Salt to taste

2–3 tbsp oil

Fresh coriander for garnish

1 tea bag (optional, for darker color)

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For Bhature

2 cups all-purpose flour (maida)

2 tbsp semolina (sooji/rava)

½ cup curd (yogurt)

1 tsp sugar

½ tsp salt

½ tsp baking soda

1 tbsp oil or ghee

Water (as needed to knead dough)

Oil for deep frying

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👩‍🍳 Instructions

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Chole Preparation

1. Cook the Chickpeas

Drain the soaked chickpeas.

Add them to a pressure cooker with:

4 cups water

1 tea bag (optional)

Salt

Cook for 6–7 whistles until soft.

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2. Make the Masala

Heat oil in a pan.

Add bay leaves, cinnamon, cardamom, cloves, and cumin seeds.

Add chopped onions and sauté until golden brown.

Add ginger-garlic paste and cook for 1 minute.

Add tomato puree and cook until oil separates.

Add turmeric, red chili powder, coriander powder, cumin powder, and chole masala.

Add slit green chili.

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3. Combine & Simmer

Add boiled chickpeas along with some of the cooking water.

Mash a few chickpeas to thicken the gravy.

Add kasuri methi and garam masala.

Simmer for 10–15 minutes.

Garnish with fresh coriander.

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Bhature Preparation

1. Make the Dough

In a bowl, mix:

Flour

Semolina

Baking soda

Salt

Sugar

Add yogurt and oil.

Knead into a soft dough using water as needed.

Cover and let it rest for 2–3 hours.

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2. Shape the Bhature

Divide dough into medium-sized balls.

Roll them into oval or round shapes (not too thin).

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3. Fry

Heat oil in a deep pan.

Fry each rolled bhatura until it puffs and turns golden.

Drain on paper towels.

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🍽️ Serve

Serve hot Chole with fluffy Bhature, sliced onions, lemon wedges, and achar.

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🍽️ Luchi with Aloo Dum Recipe

🫓 Luchi (Fried Bengali Puffed Bread)

Ingredients

2 cups all-purpose flour (maida)

2 tbsp ghee or oil

½ tsp salt

Water (as needed)

Oil for deep frying

Instructions

Prepare dough:

In a mixing bowl, combine flour, salt, and ghee. Rub with fingers until crumbly.
Add water little by little and knead into a soft, smooth dough.

Rest:

Cover the dough and rest for 15–20 minutes.

Shape:

Divide into small lemon-sized balls. Roll each into a 4–5 inch round disc.
(Make sure they are not too thin or they won’t puff.)

Fry:

Heat oil in a deep pan.
Fry one luchi at a time, gently pressing it with a slotted spoon to help it puff.
Flip and cook until both sides are lightly golden.

Serve hot.

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🥔 Aloo Dum (Bengali-Style Spiced Potatoes)

Ingredients

500 g baby potatoes (or regular potatoes cut into chunks)

2 medium onions, finely chopped

2 tomatoes, pureed

1 tbsp ginger paste

1 tsp garlic paste

2–3 green chilies (optional)

½ tsp turmeric powder

1 tsp red chili powder

1 tsp cumin powder

1 tsp coriander powder

½ tsp garam masala

½ tsp Kashmiri chili powder (optional, for color)

½ tsp sugar

Salt to taste

3 tbsp oil

Fresh coriander for garnish

Instructions

Prep potatoes:

Boil potatoes until just tender. Peel them.
(You can lightly fry the peeled potatoes for extra flavor, optional.)

Start cooking:

Heat oil in a pan. Add chopped onions and sauté until golden.

Add aromatics:

Add ginger and garlic paste, sauté for 1 minute.

Spice it up:

Add turmeric, red chili powder, cumin powder, coriander powder, and sugar.
Cook for 1–2 minutes until fragrant.

Tomato base:

Add tomato puree and cook until the oil separates from the masala.

Add potatoes:

Add boiled potatoes and mix well.

Simmer:

Add ½–1 cup water depending on desired thickness.
Cover and simmer for 10 minutes.

Finish:

Add garam masala and fresh coriander.
Adjust salt and chili.

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Serve

Enjoy hot luchi with flavorful, spicy aloo dum — a classic Bengali comfort combination!

Dal Tadka Recipe

Ingredients

For the Dal

1 cup toor dal (split pigeon peas)

¼ cup moong dal (optional, for creaminess)

3 cups water

1 medium onion, finely chopped

2 medium tomatoes, chopped

2–3 green chilies, slit

1 tsp ginger-garlic paste

½ tsp turmeric powder

1 tsp salt (adjust to taste)

For the Tadka (Tempering)

2 tbsp ghee (or oil)

1 tsp cumin seeds

4–5 garlic cloves, sliced

2 dried red chilies

1 small pinch asafoetida (hing)

½ tsp red chili powder

1–2 green chilies, slit (optional)

1 tbsp chopped coriander leaves

1 tsp kasuri methi (optional)

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Instructions

1. Cook the Dal

Rinse the toor dal (and moong dal if using) 2–3 times.

Add dal to a pressure cooker with water, turmeric powder, salt, tomatoes, green chilies, and ginger-garlic paste.

Pressure cook for 3–4 whistles until the dal becomes soft and mushy.

Open the cooker, mash the dal lightly with a spoon or whisk.

Adjust water to reach desired consistency and simmer for 2 minutes.

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2. Prepare the Tadka

Heat ghee in a small pan on medium flame.

Add cumin seeds; let them splutter.

Add sliced garlic and fry until light golden.

Add dried red chilies, asafoetida, and green chilies (if using).

Lower the heat and add red chili powder. Mix quickly to avoid burning.

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3. Combine

Pour the hot tadka over the simmering dal.

Add kasuri methi and coriander leaves.

Mix gently and simmer for 1 more minute.

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Serving

Serve hot with:

Steamed rice

Jeera rice

Roti or naan

A squeeze of lemon on top makes it even tastier.

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Dalpuri Recipe (Stuffed Split Pea Flatbread)

Ingredients

For the Dough

2 cups all-purpose flour

½ tsp salt

1 tbsp oil (optional, for softer dough)

Water (as needed)

For the Dal Filling

1 cup yellow split peas (chana dal)

½ tsp turmeric

1 tsp ground cumin

1 tsp ground coriander

½–1 tsp black pepper

1–2 green chilies, finely chopped (optional)

2 cloves garlic, minced (optional)

Salt to taste

For Frying

Oil for shallow or deep frying

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Instructions

Step 1: Prepare the Dal Filling

Wash the split peas well.

Boil with turmeric and enough water to cover until the peas are cooked but not mushy—they should hold shape but crush easily.

Drain completely to remove moisture.

Grind or mash the dal into a coarse, dry mixture.

Mix in cumin, coriander, black pepper, chilies, garlic, and salt.

Taste and adjust seasoning.

Let the filling cool completely.

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Step 2: Make the Dough

In a bowl, mix flour and salt.

Add oil (optional) and enough water to form a smooth, soft dough.

Knead for 5–7 minutes.

Cover and rest for at least 20–30 minutes.

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Step 3: Assemble the Dalpuri

Divide the dough into small balls (about golf-sized).

Flatten one dough ball in your palm and place 1–2 tablespoons of dal filling in the center.

Carefully fold and pinch the dough to seal the filling.

Gently flatten and roll out into a thin disc.

Roll carefully so the filling does not break through.

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Step 4: Fry the Dalpuri

Heat oil in a frying pan or tawa.

Place one rolled dalpuri on the hot surface.

Fry until golden brown on the first side, then flip.

Press gently so it puffs up.

Remove and drain on paper towels.

Repeat for all.

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Serving

Serve Dalpuri hot with:

Curry (aloo tarkari, channa, chicken, etc.)

Chutney

Pickles

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🥘 Masala Dosa Recipe

A classic South Indian dish consisting of a crispy fermented rice-lentil crepe filled with a spiced potato masala.

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🧾 Ingredients

For Dosa Batter

1 ½ cups rice (regular rice or dosa rice)

½ cup urad dal (split black gram)

2 tbsp chana dal (optional – adds crispness)

¼ cup poha (flattened rice)

½ tsp fenugreek seeds

Salt to taste

Water as needed

Oil or ghee for cooking

For Potato Masala (Filling)

3 medium potatoes (boiled & mashed roughly)

1 medium onion (thinly sliced)

2 green chilies (slit)

1 tsp mustard seeds

1 tsp urad dal

1 tsp chana dal

8–10 curry leaves

½ tsp turmeric powder

1–2 tbsp oil

½–¾ cup water

Salt to taste

Fresh coriander (optional)

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👩‍🍳 Instructions

1. Prepare the Batter

Rinse rice, urad dal, chana dal, poha, and fenugreek seeds.

Soak them together for 4–6 hours.

Drain and grind to a smooth batter, adding water gradually.

Add salt and mix well.

Allow the batter to ferment 8–12 hours (overnight) until it rises and becomes airy.

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2. Make the Potato Masala

Heat oil in a pan; add mustard seeds and let them splutter.

Add urad dal, chana dal, and sauté until golden.

Add curry leaves and green chilies.

Add sliced onions and fry until they turn soft.

Add turmeric, salt, and mix.

Add mashed potatoes and water; mix well and let it simmer 2–3 minutes.

Add chopped coriander if using. Set aside.

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3. Make the Dosa

Heat a dosa tawa or nonstick pan.

Pour a ladleful of batter and spread it in a circular motion to form a thin dosa.

Drizzle some oil or ghee around edges.

Cook until the dosa turns golden and crisp.

Place 2–3 spoonfuls of potato masala in the center.

Fold the dosa and serve.

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🍽️ Serving Suggestions

Serve hot with:

Coconut chutney

Tomato chutney

Sambar

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Gajar ka Halwa (Carrot Halwa) Recipe

Ingredients (Serves 4–5)

1 kg carrots (preferably red/winter carrots), grated

1 liter full-fat milk

4–5 tablespoons ghee

¾ to 1 cup sugar (adjust to taste)

6–8 cardamom pods (crushed) or ½ tsp cardamom powder

10–12 cashews, chopped

10–12 almonds, sliced

10–12 raisins

Pinch of saffron (optional)

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Instructions

1. Prepare the carrots

Wash, peel, and grate the carrots using a medium grater.

2. Cook the carrots in milk

In a heavy-bottomed pan or kadhai, add the grated carrots and milk.

Bring to a boil, then reduce heat and let it simmer.

Cook until the milk reduces completely, stirring occasionally to prevent sticking.

3. Add ghee

Once the milk has evaporated, add ghee.

Sauté the carrot mixture for 5–7 minutes until it starts to turn glossy and fragrant.

4. Add sugar

Add sugar and mix well.

Cook again; the mixture will become slightly liquid as sugar melts.

Continue cooking until it thickens and starts leaving the sides of the pan.

5. Add cardamom and nuts

Add cardamom powder, raisins, cashews, almonds, and saffron (if using).

Cook for another 2–3 minutes.

6. Final simmer

Keep stirring until the halwa reaches your desired consistency — rich, soft, and slightly glossy.

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Serve

Serve warm or chilled.

Optional: Garnish with extra nuts before serving.

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Bhatura Recipe

Ingredients (Makes 8–10 bhaturas)

2 cups all-purpose flour (maida)

2 tablespoons semolina (sooji/rava)

2 tablespoons yogurt (curd)

1 tablespoon oil or ghee

½ teaspoon sugar

½ teaspoon salt

½ teaspoon baking soda

Water (as needed to knead the dough)

Oil for deep frying

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Instructions

1. Prepare the Dough

In a mixing bowl, combine flour, semolina, baking soda, sugar, and salt.

Add yogurt and oil, then mix well.

Gradually add water and knead into a soft, smooth dough.

Cover the dough with a damp cloth and let it rest for 2 hours (or at least 1 hour).

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2. Shape the Bhaturas

After resting, knead the dough again for a minute.

Divide the dough into small lemon-sized balls.

Roll each ball into an oval or round shape (not too thin).

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3. Fry the Bhaturas

Heat oil in a deep pan/kadhai on medium-high flame.

Once the oil is hot, slide in a rolled bhatura.

Press gently with a ladle—it will puff up.

Fry until golden on both sides.

Remove and place on paper towels.

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Serving

Serve hot with Chole, sliced onions, lemon wedges, and a side of pickle.

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Dum Aloo Recipe

Ingredients

For the potatoes

Baby potatoes – 12–15 (or 4–5 medium potatoes, cubed)

Oil – 3 tbsp (for shallow frying)

Salt – ½ tsp

Turmeric – ¼ tsp

For the gravy

Oil or ghee – 2 tbsp

Cumin seeds – ½ tsp

Bay leaf – 1

Cinnamon stick – 1 small piece

Cloves – 2

Green cardamom – 2

Masala base

Onion – 1 large, finely chopped

Tomatoes – 2 medium, pureed

Ginger-garlic paste – 1 tbsp

Cashews – 8–10 (soaked and ground into a paste)

Yogurt – ½ cup (whisked)

Spices

Turmeric – ½ tsp

Red chili powder – 1 tsp

Coriander powder – 1½ tsp

Cumin powder – ½ tsp

Garam masala – ½ tsp

Kasuri methi (crushed) – 1 tsp

Salt – to taste

Final ingredients

Water – 1 to 1½ cups (as needed for gravy)

Fresh coriander leaves – 2 tbsp (chopped)

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Instructions

1. Prepare the potatoes

Boil the baby potatoes until just cooked (they should be firm and not mushy).

Peel them and prick each potato with a fork so the masala can absorb.

Heat oil in a pan. Add turmeric and salt.

Shallow-fry the potatoes until golden. Remove and set aside.

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2. Make the masala gravy

In the same pan, heat 2 tbsp oil or ghee.

Add cumin seeds, bay leaf, cinnamon, cloves, and cardamom. Sauté for 20–30 seconds.

Add chopped onions and sauté until golden brown.

Add ginger-garlic paste and cook until raw smell disappears.

Add tomato puree and cook until the oil begins to separate.

Add all spice powders: turmeric, red chili, coriander, cumin, and salt. Cook for 1–2 minutes.

Add cashew paste and cook for another 1–2 minutes.

Lower the heat completely and slowly add whisked yogurt. Stir continuously to prevent curdling.

Cook until everything blends and the oil releases again.

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3. Dum cooking

Add water to adjust the consistency of the gravy.

Add the fried potatoes and mix gently so they are coated in the masala.

Crush kasuri methi between palms and sprinkle in.

Cover the pan with a tight lid (or seal with foil) and cook on low heat (“dum”) for 10–12 minutes.

Finish with garam masala and chopped coriander.

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Serve With

Roti / Naan

Puri

Jeera rice

Steamed basmati rice

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Aloo Shimla Mirch Recipe

Ingredients (2–3 servings):

2 medium potatoes, peeled and diced

1 large capsicum (shimla mirch), diced

2 tbsp oil

1 tsp cumin seeds

1 green chili, slit (optional)

1 medium onion, sliced (optional)

½ tsp turmeric powder

1 tsp coriander powder

½–1 tsp red chili powder (adjust to taste)

½ tsp garam masala

½ tsp cumin powder (optional)

Salt to taste

Fresh coriander leaves for garnish

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Instructions:

Prep the vegetables:

Wash, peel, and dice the potatoes. Dice the capsicum.

Heat the oil:

Add oil to a pan on medium heat. Once hot, add cumin seeds and let them splutter. Add the green chili.

Optional onion step:

If using onion, add sliced onion and sauté until soft and lightly golden.

Add potatoes:

Add the diced potatoes and sauté for 3–4 minutes.
Add turmeric, coriander powder, red chili powder, and salt. Mix well.

Cook the potatoes:

Cover and cook on low heat for 8–10 minutes, stirring occasionally until potatoes are 70–80% cooked.

Add capsicum:

Add the diced capsicum and mix.
Cook uncovered for 5–7 minutes until capsicum softens but still has a slight crunch.

Add final spices:

Sprinkle garam masala and cumin powder (optional). Mix well and cook for 1 more minute.

Finish:

Garnish with fresh coriander leaves.

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Serving Suggestions:

Serve hot with roti, paratha, or dal-chawal.

You can add a squeeze of lemon for extra flavor.

Aloo Gobi Recipe

Ingredients (Serves 3–4)

2 medium potatoes, peeled and cubed

1 small cauliflower, cut into florets

1 medium onion, finely chopped

2 medium tomatoes, chopped (or ½ cup tomato puree)

1–2 green chilies, slit

1 tablespoon ginger-garlic paste

3 tablespoons oil

½ teaspoon cumin seeds

1 teaspoon turmeric powder

1½ teaspoons coriander powder

1 teaspoon cumin powder

1 teaspoon garam masala

1 teaspoon red chili powder (adjust to taste)

½ teaspoon kasuri methi (optional)

Salt to taste

Fresh cilantro (coriander) for garnish

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Instructions

1. Prepare the vegetables

Wash and cut the cauliflower into medium florets.

Peel and cube the potatoes.

Rinse and keep aside.

2. Blanch (optional but recommended)

Bring water to a boil with a pinch of salt.

Add cauliflower florets and blanch for 2–3 minutes.

Drain and set aside.

*(This helps remove impurities and prevents sogginess.)*

3. Make the base

Heat oil in a pan on medium heat.

Add cumin seeds and let them splutter.

Add chopped onion and sauté until golden brown.

Add ginger-garlic paste and green chilies; cook until raw smell goes away.

4. Add spices & tomatoes

Add turmeric, coriander powder, cumin powder, and red chili powder.

Stir for a few seconds.

Add tomatoes and cook until soft and oil separates.

5. Cook potatoes & cauliflower

Add potatoes and cauliflower to the masala.

Mix well to coat the vegetables.

Add salt to taste.

Cover and cook on low heat for 15–20 minutes, stirring occasionally.

If it sticks, sprinkle 2–3 tablespoons of water (do not add too much).

6. Finish

Once vegetables are tender, sprinkle garam masala and kasuri methi.

Mix gently.

Cook for another 2 minutes.

7. Garnish & Serve

Garnish with fresh cilantro.

Serve hot with chapati, naan, or rice.

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Bhindi Masala Recipe

Ingredients

*For the bhindi (okra):*

500 g bhindi (okra), washed, dried completely, and cut into 1–2 inch pieces

2–3 tbsp oil (for sautéing)

Salt to taste

*For the masala:*

2 tbsp oil

1 tsp cumin seeds

1 medium onion, finely chopped

2 medium tomatoes, finely chopped

1–2 green chilies, slit or chopped

1 tbsp ginger-garlic paste

½ tsp turmeric powder

1 tsp coriander powder

1 tsp cumin powder

1 tsp red chili powder (adjust to taste)

½–1 tsp garam masala

1 tsp amchur (dry mango powder) or ½ tsp lemon juice

Salt to taste

Fresh coriander, chopped (for garnish)

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Instructions

1. Prepare the Bhindi

Make sure the bhindi is completely dry after washing (important to avoid sliminess).

Heat 2–3 tbsp oil in a pan.

Add the chopped bhindi and a pinch of salt.

Sauté on medium heat for 10–12 minutes until lightly browned and no longer sticky.

Remove and set aside.

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2. Make the Masala

Heat 2 tbsp oil in the same pan.

Add cumin seeds and let them splutter.

Add onions and sauté until golden brown.

Add ginger-garlic paste and sauté until the raw smell disappears.

Add tomatoes and green chilies; cook until tomatoes soften and the oil starts separating.

Add turmeric, coriander powder, cumin powder, red chili powder, and salt.

Cook for 2–3 minutes to blend the spices.

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3. Combine Bhindi With Masala

Add the sautéed bhindi to the masala and mix gently.

Cook on low heat for 5–7 minutes so the flavors combine.

Add garam masala and amchur; mix carefully.

Turn off the heat and garnish with fresh coriander.

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Serving Suggestions

Serve hot with roti, paratha, or rice.

Pairs well with curd or dal on the side.

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🌾 Gujarati Thepla Recipe

Ingredients *(makes ~10–12 theplas)*

Dry Ingredients

2 cups whole wheat flour

3 tbsp besan (gram flour)

1–1.5 tsp turmeric powder

1–1.5 tsp red chili powder

1 tsp cumin powder

1 tsp coriander powder

1–1.5 tsp sesame seeds

Salt to taste

Wet Ingredients & Add-ons

1 cup finely chopped methi (fenugreek leaves)

*(or substitute with spinach if unavailable)*

1 tbsp grated ginger

1–2 green chilies, finely chopped

2–3 tbsp curd (optional but recommended)

2 tbsp oil (for dough)

Water as needed to knead

Oil/ghee for cooking

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Instructions

1. Prepare the Dough

In a mixing bowl, add:

Wheat flour

Besan

Turmeric, chili, cumin & coriander powders

Sesame seeds & salt

Add chopped methi, ginger, and green chilies.

Add 2 tbsp oil and mix everything.

Add curd (optional) and start kneading by adding little water at a time.

Knead into a soft, smooth dough.

Rest the dough for 10–15 minutes.

---

2. Roll the Theplas

Divide dough into equal lemon-sized balls.

Dust each ball with flour and roll into thin round discs (like chapatis).

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3. Cook the Theplas

Heat a tawa on medium flame.

Place a rolled thepla on the tawa.

When small bubbles appear, flip it.

Apply a little oil/ghee on both sides and cook until golden brown spots form.

Repeat for all theplas.

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4. Serve

Thepla tastes delicious with:

Curd

Pickle

Tea

Chutney

Great for travel or lunchbox as it stays fresh for long!

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⭐ Aloo Tikki Recipe

Ingredients (for 8–10 tikkis)

4 medium potatoes (boiled and mashed)

1–2 green chilies, finely chopped

1 teaspoon grated ginger

1 teaspoon red chili powder

1 teaspoon roasted cumin powder

½ teaspoon garam masala

½ teaspoon chaat masala

2–3 tablespoons coriander leaves, chopped

2–3 tablespoons cornflour or breadcrumbs (for binding)

Salt to taste

Oil for shallow frying

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⭐ Instructions

1. Prepare the potato mixture

Boil the potatoes until soft, peel, and mash them while still slightly warm.

Add green chilies, ginger, coriander, and all dry spices — red chili powder, cumin powder, garam masala, chaat masala, and salt.

Add cornflour or breadcrumbs to help bind the mixture.

Mix well to form a smooth, non-sticky dough.

2. Shape the tikkis

Divide the mixture into equal portions.

Roll each portion into a ball and flatten it gently to make round patties.

3. Cook the tikkis

Heat a pan or tawa on medium flame and drizzle 2–3 tablespoons of oil.

Place the tikkis on the hot pan.

Shallow-fry them until golden brown and crispy on both sides, flipping once or twice.

4. Serve

Serve hot with mint chutney, tamarind chutney, or ketchup.
You can also serve them as chaat with yogurt, chutneys, onions, and sev.

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Shukto (Bengali Mixed Vegetable Stew)

A mildly bitter, creamy Bengali dish served at the start of lunch.

---

Ingredients (Serves 4–5)

Vegetables

Bitter gourd (korola) – 1 medium, sliced

Raw banana – 1, peeled and cut into thick sticks

Drumsticks – 1, cut into 2–3 inch pieces

Potatoes – 1 medium, cut into sticks

Sweet potato – 1 small (optional), cut into sticks

Eggplant (brinjal) – 1 small, cut into large pieces

Green beans – 8–10, cut into 2-inch pieces

White radish – ½ cup, cut into sticks (optional)

Other Ingredients

Ghee – 1 tbsp

Mustard oil – 2–3 tbsp

Panch phoron – ½ tsp

Bay leaf – 1

Radhuni (optional) – a pinch

Ginger paste – 1 tsp

Turmeric – ½ tsp

Sugar – ½–1 tsp (to balance bitterness)

Salt – to taste

Milk – ½ cup

Water – 1–1.5 cups

Green chilies – 2, slit

Poppy seed + mustard seed paste – 3 tbsp (optional variation)

Bitter gourd fry—keep aside (optional method: fry separately instead of boiling)

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Instructions

1. Prep the vegetables

Wash and chop all vegetables into thick, similar-sized pieces.

Bitter gourd can be lightly salted and rested for 10 minutes to reduce bitterness.

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2. Fry the bitter gourd

Heat 1 tbsp mustard oil.

Lightly fry the sliced bitter gourd until golden.

Remove and keep aside.

*(Frying separately keeps bitterness from overpowering the dish.)*

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3. Start the base

Heat 2 tbsp mustard oil + 1 tbsp ghee in a pan.

Add bay leaf, panch phoron, and a pinch of radhuni (optional).

Let them splutter.

---

4. Add vegetables

Add potatoes, raw banana, radish, and sweet potatoes first—sauté 2–3 minutes.

Then add beans, drumsticks, and eggplant.

Add ginger paste and mix well.

Add turmeric and salt.

---

5. Add liquid

Pour in 1–1.5 cups water.

Cover and cook until all veggies are soft but not mushy.

---

6. Add milk & bitterness

Reduce heat. Add the fried bitter gourd.

Pour in the milk and stir gently.

Add sugar to balance the flavors.

---

7. Optional: Add poppy–mustard paste

Mix poppy seed + mustard paste with a little water until smooth.

Add to the pot and simmer 3–4 minutes for a creamy, traditional touch.

---

8. Finish

Add slit green chilies.

Adjust salt and sweetness.

Simmer 1–2 minutes.

Turn off heat and add 1 tsp ghee on top.

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Serving

Shukto is traditionally served first in a Bengali meal, before rice and dals.
Serve warm with steamed rice.

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Poha Recipe

Ingredients (Serves 2–3)

2 cups poha (flattened rice, medium or thick variety)

1 medium onion, finely chopped

2 green chilies, sliced

1 small potato, peeled and diced (optional but traditional)

½ teaspoon mustard seeds

½ teaspoon cumin seeds

8–10 curry leaves

¼ teaspoon turmeric powder

1–2 tablespoons peanuts

1 tablespoon oil

½ teaspoon sugar (optional)

Salt to taste

1–2 tablespoons lemon juice

Fresh coriander leaves, chopped (for garnish)

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Instructions

1. Prepare the Poha

Rinse the poha in a colander under running water for 5–10 seconds.

Let it sit for 2–3 minutes to soften.

Add salt and sugar to the softened poha, mix gently, and set aside.

2. Cook the Base

Heat oil in a pan on medium flame.

Add peanuts and fry until golden; remove and set aside (optional step for crunch).

In the same oil, add mustard seeds. When they splutter, add cumin seeds, curry leaves, and green chilies.

Add chopped onions and sauté until they turn soft and slightly golden.

3. Add Potatoes *(optional)*

Add diced potatoes and sauté for a minute.

Cover and cook on low flame until potatoes are soft (or use pre-boiled potatoes to save time).

4. Combine

Add turmeric powder and mix well.

Add the softened poha and gently combine everything.

Sprinkle the fried peanuts and mix again lightly.

Cook for 2–3 minutes on low flame, stirring gently.

5. Finish

Turn off the heat and add lemon juice.

Garnish with fresh coriander leaves.

Serve warm.

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Dal Makhani Recipe (Serves 4)

🫘 Ingredients

For the Dal

1 cup whole black urad dal (sabut urad)

¼ cup rajma (kidney beans)

4 cups water (for pressure cooking)

1 tsp salt

½ tsp turmeric powder

For the Masala

2 tbsp butter

1 tbsp oil

1 medium onion, finely chopped

1½ tsp ginger-garlic paste

2 medium tomatoes, pureed

1–2 green chilies, slit

1 tsp red chili powder

1 tsp coriander powder

½ tsp garam masala

½ tsp kasuri methi (crushed)

Salt to taste

For Finishing

2–3 tbsp fresh cream

1 tbsp butter

Fresh coriander for garnish

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🍛 Instructions

1. Soak the Dal

Wash urad dal and rajma thoroughly.

Soak them together in plenty of water for at least 8 hours or overnight.

2. Pressure Cook

Drain soaked lentils and add to a pressure cooker.

Add 4 cups water, 1 tsp salt, and ½ tsp turmeric.

Pressure cook for 18–20 whistles on medium heat, or until soft and creamy.

Lightly mash some of the cooked dal for a thicker texture.

3. Prepare the Masala

Heat 2 tbsp butter + 1 tbsp oil in a pan.

Add chopped onions and sauté until golden.

Add ginger-garlic paste; cook until raw smell disappears.

Add tomato puree and green chilies; cook until the oil separates.

Mix in red chili powder, coriander powder, salt, and garam masala.

Cook the masala on medium heat for 5–7 minutes.

4. Combine Dal & Masala

Add the cooked dal (along with its water) to the masala.

Mix well and simmer on low flame for 30–45 minutes, stirring occasionally.

Add more water if needed for desired consistency.

5. Finishing Touch

Add 1 tbsp butter, 3 tbsp cream, and kasuri methi.

Simmer for another 5 minutes.

Garnish with fresh coriander and a drizzle of cream.

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🍽️ Serving Suggestions

Best served with naan, roti, jeera rice, or plain basmati rice.

Tastes even better the next day as flavors deepen!

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⭐ Rajma Chawal Recipe

🍛 Ingredients

For Rajma (Kidney Bean Curry)

1 cup rajma (red kidney beans), soaked overnight

2 medium onions, finely chopped

2 medium tomatoes, pureed

1–2 green chilies, slit

1 tbsp ginger–garlic paste

2 tbsp oil or ghee

1 tsp cumin seeds

1 bay leaf

1 tsp coriander powder

½ tsp turmeric powder

1 tsp cumin powder

1–1½ tsp red chili powder

1 tsp garam masala

Salt to taste

2–3 cups water (as needed)

Fresh coriander leaves for garnish

For Chawal (Rice)

1 cup basmati rice

2 cups water

½ tsp salt (optional)

1 tsp ghee or oil (optional)

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🍲 Instructions

Step 1: Prepare the Rajma

Drain the soaked rajma and rinse well.

Add rajma to a pressure cooker with 2–3 cups water and a little salt.

Pressure cook for 15–20 minutes (or 6–7 whistles) until soft and easy to mash.

Keep aside, along with the cooking water.

Step 2: Make the Curry Base

Heat oil/ghee in a pan.

Add cumin seeds and bay leaf; let them splutter.

Add chopped onions and sauté until golden brown.

Add ginger–garlic paste and cook for another minute.

Stir in the tomato puree and green chilies.

Cook until the oil separates from the masala.

Step 3: Add Spices

Add turmeric, coriander powder, cumin powder, red chili powder, and salt.

Cook for 2–3 minutes so spices blend well.

Step 4: Combine Rajma & Simmer

Add the cooked rajma along with its water.

Mix well and mash a few rajma with the spoon for a thicker gravy.

Simmer on low heat for 15–20 minutes.

Add garam masala and adjust seasoning.

Garnish with chopped coriander.

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🍚 Prepare the Chawal

Rinse basmati rice until the water runs clear.

Add rice, water, salt, and ghee to a pot.

Cover and cook on low heat for 12–15 minutes, or until fluffy.

Let rest for 5 minutes before serving.

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🍽️ Serve

Enjoy hot Rajma over a bed of steaming Chawal, optionally with:

A dollop of ghee

Onion salad

Curd or papad

Aloo Methi (Potatoes with Fenugreek Leaves)

Ingredients

2 cups fresh methi (fenugreek leaves), tightly packed

3 medium potatoes, peeled and diced small

2 tbsp oil (mustard oil or any cooking oil)

1 tsp cumin seeds

1–2 green chilies, chopped (optional)

1 tsp ginger, finely chopped

½ tsp turmeric powder

1 tsp coriander powder

½ tsp red chili powder (adjust to taste)

½ tsp garam masala (optional)

Salt to taste

1–2 tbsp water (only if needed)

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Instructions

Prepare the methi

Pluck leaves from stems, rinse well 2–3 times to remove grit.

Roughly chop and set aside.

Heat oil

Warm oil in a pan on medium heat.

Add cumin seeds; let them splutter.

Add green chilies and ginger; sauté for 30 seconds.

Cook the potatoes

Add diced potatoes to the pan.

Sprinkle turmeric, coriander powder, red chili powder, and salt.

Mix well so spices coat the potatoes.

Cook for 5–7 minutes, stirring occasionally.

Add methi leaves

Add chopped methi.

Stir to combine; methi will shrink as it cooks.

Cover and cook

Cover the pan and cook on low heat for 10–12 minutes until potatoes are soft.

If the mixture feels dry and potatoes aren’t cooking through, sprinkle 1–2 tbsp water.

Finish with garam masala

Once cooked, sprinkle garam masala.

Mix and cook uncovered for 2 minutes to remove any extra moisture.

Serve

Serve hot with roti, paratha, or dal-rice.

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Dal Baati Churma Recipe

⭐ Components

Baati (baked wheat dumplings)

Dal (mixed lentils)

Churma (sweetened crushed baati)

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Ingredients

1. For Baati

Wheat flour – 2 cups

Semolina (sooji) – ¼ cup

Ghee – 4 tbsp (plus extra for serving)

Salt – ½ tsp

Baking powder – ¼ tsp (optional)

Water – as needed

Carom seeds (ajwain) – ½ tsp (optional)

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2. For Dal

Toor dal – ½ cup

Chana dal – ¼ cup

Moong dal – ¼ cup

Onion – 1 medium (finely chopped)

Tomato – 1 medium (finely chopped)

Green chili – 1 (slit)

Ginger – 1 tsp (grated)

Turmeric powder – ½ tsp

Red chili powder – ½ tsp

Coriander powder – 1 tsp

Garam masala – ½ tsp

Cumin seeds – 1 tsp

Asafoetida (hing) – a pinch

Salt – to taste

Ghee – 2 tbsp

Fresh coriander – for garnish

Water – as needed

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3. For Churma

Crumbled baati – 3–4 pieces

Sugar or jaggery – ½ cup (adjust to taste)

Ghee – 3–4 tbsp

Cardamom powder – ½ tsp

Almonds & cashews (chopped) – 2 tbsp (optional)

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Instructions

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A. Making Baati

In a bowl, mix wheat flour, semolina, salt, ajwain, and ghee.

Add water gradually to form a stiff dough.

Rest the dough for 15 minutes.

Shape into round balls (baati), slightly flattening them.

Bake in a preheated oven at 200°C (392°F) for 20–25 minutes, flipping once.

*Traditional method*: Cook in a tandoor or on low flame in an appe pan.

Brush with ghee and keep warm.

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B. Making Dal

Wash all dals together and soak for 20 minutes.

Pressure cook with turmeric and enough water for 3–4 whistles until soft.

Heat ghee in a pan; add cumin seeds and hing.

Add onions and sauté until light golden.

Add ginger and green chili; cook for 1 minute.

Add tomatoes and all spices (red chili, coriander powder, garam masala).

Cook until tomatoes soften.

Add boiled dal to the pan; adjust consistency with water.

Simmer for 5–10 minutes.

Garnish with coriander and a spoonful of ghee.

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C. Making Churma

Take 3–4 baatis and crush them finely.

Heat ghee in a pan; add the crushed baati.

Roast on low flame for 3–4 minutes.

Add sugar/jaggery and cardamom powder.

Mix well and add nuts (optional).

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Serving

Serve hot baati with generous ghee.

Accompany with dal on the side.

Finish with sweet churma.

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Vada Pav Recipe

Ingredients

For the Potato Filling (Batata Vada):

3 medium potatoes (boiled and mashed)

1–2 green chilies (finely chopped)

1 tsp ginger-garlic paste

¼ tsp turmeric powder

½ tsp mustard seeds

A pinch of asafoetida (hing)

6–8 curry leaves (optional)

1 tbsp oil

Salt to taste

1–2 tbsp coriander leaves (chopped)

1 tbsp lemon juice (optional)

For the Batter:

1 cup gram flour (besan)

¼ tsp turmeric powder

¼ tsp red chili powder

A pinch of baking soda (optional)

Salt to taste

Water as needed (to make a thick batter)

For Assembly:

6 pav (Indian bread rolls)

Dry garlic chutney (optional but traditional)

Green chutney (mint-coriander)

Tamarind chutney (optional)

Oil for deep frying

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Instructions

1. Prepare the Potato Filling

Heat 1 tbsp oil in a pan.

Add mustard seeds; when they splutter, add asafoetida and curry leaves.

Add green chilies and ginger-garlic paste; sauté for 30 seconds.

Add turmeric powder and mix well.

Add the mashed potatoes, salt, coriander leaves, and lemon juice.

Mix thoroughly and cook for 2 minutes.

Let it cool, then shape into small round balls.

---

2. Prepare the Batter

In a bowl, add gram flour, turmeric, red chili powder, salt, and baking soda.

Add water gradually to make a thick, smooth batter (similar to pakora batter).

---

3. Fry the Vadas

Heat oil in a deep pan.

Dip each potato ball into the batter, coating it fully.

Carefully drop into hot oil and fry until golden and crisp.

Remove and drain on paper towels.

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4. Assemble the Vada Pav

Slice the pav horizontally (do not cut fully).

Spread dry garlic chutney or green chutney inside.

Place one hot vada inside the pav.

Press slightly and serve.

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Serving Suggestions

Serve with fried green chilies.

Pair with more chutney or chai for the classic Mumbai street-food experience.

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Bhel Puri Recipe

Ingredients (serves 2–3)

For the Bhel

3 cups puffed rice (murmura)

1 cup sev (fine gram-flour noodles)

1 medium onion, finely chopped

1 medium tomato, finely chopped

1 boiled potato, peeled & diced

2–3 tbsp chopped coriander leaves

2–3 tbsp roasted peanuts (optional)

1 green chilli, finely chopped (optional)

1 tbsp lemon juice (adjust to taste)

Chutneys (use ready-made or homemade)

2–3 tbsp tamarind chutney (sweet & tangy)

1–2 tbsp green chutney (coriander–mint, spicy)

1–2 tbsp red garlic chutney (optional, for extra heat)

Spices

½ tsp chaat masala

¼ tsp roasted cumin powder

Salt to taste

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Instructions

1. Prep the ingredients

Keep all chopped vegetables, chutneys, and spices ready.

Bhel Puri must be mixed and served immediately to stay crisp.

2. Mix the base

In a large mixing bowl, add:

puffed rice

sev (reserve some for garnish)

onion, tomato, boiled potato

peanuts and green chilli

3. Add chutneys

Mix in tamarind chutney, green chutney, and red garlic chutney.

Toss gently so everything coats evenly.

4. Season it

Add chaat masala, roasted cumin powder, salt, and lemon juice.

Add coriander and mix again.

5. Taste & adjust

Add more chutney for sweetness/spice as needed.

If it feels soggy, add a little more puffed rice.

6. Serve immediately

Transfer to serving plates.

Top with extra sev and coriander.

Enjoy right away for maximum crispiness!

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Uttapam Recipe

Ingredients

*For Batter* (makes 6–8 uttapams)

2 cups dosa batter (or idli batter)

Salt to taste (if not already in the batter)

*For Topping*

1 medium onion, finely chopped

1 medium tomato, finely chopped

1–2 green chilies, finely chopped

1 small carrot, grated (optional)

2–3 tbsp coriander leaves, chopped

½ tsp cumin seeds (optional)

Oil or ghee for cooking

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Instructions

1. Prepare Batter

If using store-bought batter, dilute slightly with 1–2 tbsp water if very thick.

Add salt if required. The batter should be thicker than dosa batter—pourable but not runny.

2. Prep Toppings

Mix chopped onion, tomato, chilies, coriander, carrot (optional), and cumin seeds in a bowl.

Keep it ready near the pan.

3. Make Uttapam

Heat a non-stick tawa or cast-iron pan on medium heat.

Spread a little oil or ghee.

Pour one ladle of batter onto the center—you don’t need to spread it thin.

Sprinkle 2–3 tablespoons of the topping mixture evenly over the batter.

Drizzle a few drops of oil around the edges and on top.

4. Cook

Cover and cook on medium heat for about 2–3 minutes until the base turns golden brown.

Flip carefully and cook the other side for 1–2 minutes so the veggies soften and lightly brown.

5. Serve

Serve hot with:

Coconut chutney

Sambar

Tomato chutney

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Litti Chokha Recipe

Ingredients

For Litti (Dough):

Wheat flour – 2 cups

Ghee – 2 tbsp

Ajwain (carom seeds) – ½ tsp

Salt – ½ tsp

Water – as needed to knead the dough

For Litti Filling (Sattu Mixture):

Sattu (roasted gram flour) – 1 cup

Onion – 1 medium, finely chopped

Garlic – 4–5 cloves, minced

Ginger – 1 inch, grated

Green chilies – 2, finely chopped

Lemon juice – 1 tbsp (or dry mango powder ½ tsp)

Mustard oil – 2–3 tbsp

Pickle masala (optional) – 1 tbsp

Fresh coriander – 2 tbsp, chopped

Salt – to taste

Water – 1–2 tbsp (only if needed for binding)

For Chokha:

#### *Baingan Chokha (Roasted Eggplant Mash):*

Eggplant (large) – 1

Tomato – 1

Garlic – 4–5 cloves

Green chili – 1, chopped

Onion – 1 small, finely chopped

Mustard oil – 1 tbsp

Salt – to taste

Lemon juice – 1 tsp

Coriander leaves – 1 tbsp

#### *Aloo Chokha (Mashed Potato Mix):*

Potatoes – 3 medium, boiled

Onion – 1 small, chopped

Green chili – 1, chopped

Mustard oil – 1 tbsp

Garlic – 2 cloves, minced

Coriander leaves – 1 tbsp

Salt – to taste

Lemon juice – 1 tsp

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Instructions

1. Prepare the Dough:

Mix wheat flour, ghee, ajwain, and salt.

Add water gradually and knead into a smooth, firm dough.

Cover and let it rest for 15 minutes.

---

2. Prepare the Sattu Filling:

In a bowl, add sattu, onion, garlic, ginger, green chilies, coriander, salt, lemon juice or amchur, mustard oil, and pickle masala.

Mix well.

Add 1–2 tbsp water only if it feels too dry to bind.

---

3. Shape the Litti:

Divide the dough into equal balls.

Flatten each ball and stuff 1–2 tbsp sattu mixture inside.

Seal the edges and roll gently into round balls.

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4. Cook the Litti:

You can cook litti in 3 ways:

#### a) Traditional (on charcoal/fire):

Roast littis on low flame until evenly browned and crisp.

#### b) Oven Method:

Preheat oven to 200°C.

Place littis on a greased tray.

Bake for 20–25 minutes, turning halfway.

#### c) Gas Stove/Tawa Method:

Cook on a heavy tawa over low flame, rotating to avoid burning.

Optionally brown them directly over flame at the end.

After roasting, dip or brush each litti generously in melted ghee.

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5. Prepare Baingan Chokha:

Roast eggplant, tomato, and garlic over flame or in oven until soft.

Peel the skin and mash the pulp.

Add chopped onion, green chili, mustard oil, salt, lemon juice, and coriander.

Mix well.

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6. Prepare Aloo Chokha:

Mash boiled potatoes.

Add onion, garlic, green chili, coriander, mustard oil, salt, and lemon juice.

Mix nicely.

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7. Serve:

Serve hot littis brushed with ghee along with both baingan chokha and aloo chokha on the side.

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Butter Paneer Masala Recipe

Ingredients

For the gravy:

2 tbsp butter

1 tbsp oil

1 large onion, chopped

2 medium tomatoes, chopped

1 tbsp ginger-garlic paste

10–12 cashews

2–3 green cardamom

1 small cinnamon stick

1–2 cloves

Spices:

1 tsp red chili powder

1 tsp Kashmiri chili powder (for color, optional)

1 tsp coriander powder

½ tsp cumin powder

½ tsp garam masala

½ tsp turmeric

Salt to taste

Other:

250 g paneer (cubed)

½ cup fresh cream

1–1.25 cup water (as needed)

1 tsp kasuri methi (crushed)

1 tbsp sugar (optional, to balance acidity)

Extra butter for finishing

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Instructions

Prepare the base gravy

Heat butter and oil in a pan.

Add cardamom, cinnamon, and cloves; sauté until fragrant.

Add chopped onions and sauté until golden.

Add ginger-garlic paste and cook for a minute.

Add tomatoes and cashews. Cook until tomatoes soften completely.

Cool the mixture and blend it into a smooth paste.

Cook the masala

Add a little butter to the same pan.

Pour in the blended paste and cook for 3–4 minutes.

Add chili powders, coriander powder, cumin powder, turmeric, and salt.

Cook until the masala thickens and releases oil.

Add paneer

Add water to adjust gravy consistency.

Add paneer cubes and simmer gently for 3–4 minutes.

Finish the gravy

Mix in cream, kasuri methi, garam masala, and sugar (if using).

Cook on low for 1–2 minutes. Don’t boil after adding cream.

Serve

Add a small dollop of butter on top.

Serve hot with naan, roti, or jeera rice.

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🌼 Hyderabadi Veg Biryani (Dum Style)

A fragrant, layered biryani made with basmati rice, vegetables, whole spices, and saffron-infused milk—cooked on dum for the perfect aroma.

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🥕 Ingredients (4 servings)

For the Rice:

2 cups long-grain basmati rice (soaked 30 minutes)

6–8 cups water

1 bay leaf

4 green cardamoms

4 cloves

1 small cinnamon stick

1 star anise

1 tsp ghee

1 tsp salt

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For the Vegetable Gravy:

2 tbsp oil + 1 tbsp ghee

1 tsp cumin seeds

1 bay leaf

1 inch cinnamon

3–4 cloves

2 green cardamoms

1 medium onion, thinly sliced

1 tbsp ginger-garlic paste

1½ cups mixed vegetables (carrot, beans, peas, potato, cauliflower)

½ cup yogurt (curd), whisked

1 tsp red chili powder

½ tsp turmeric

1 tsp biryani masala or garam masala

½ tsp coriander powder

Salt to taste

1–2 green chilies (slit)

2 tbsp chopped mint leaves

2 tbsp chopped coriander leaves

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For Layering the Biryani:

2 tbsp fried onions (birista)

2 tbsp chopped mint leaves

2 tbsp chopped coriander leaves

8–10 saffron strands soaked in 3 tbsp warm milk

*(or 2–3 drops of kewra water/rose water — optional)*

1 tbsp ghee

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🍲 Instructions

1. Prepare the Rice

In a large pot, bring water to a boil with salt, ghee, and whole spices.

Add soaked basmati rice and cook until 70% done (grains should still have a bite).

Drain and set aside.

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2. Make the Vegetable Gravy

Heat oil + ghee in a pan. Add cumin, bay leaf, cloves, cardamom, and cinnamon.

Add sliced onions and sauté until golden.

Add ginger-garlic paste; cook until raw smell disappears.

Add all vegetables and sauté 3–4 minutes.

Mix in turmeric, chili powder, coriander powder, biryani masala, and salt.

Add yogurt, green chilies, mint, and coriander.

Cover and cook 8–10 minutes on medium flame until veggies are slightly soft (not mushy).

Turn off heat.

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3. Layer the Biryani (Dum Style)

Take a heavy-bottomed pot.

Add a layer of vegetable gravy at the bottom.

Add a layer of cooked rice.

Sprinkle fried onions, mint, coriander, and a drizzle of saffron milk.

Repeat layers until everything is used up.

Add 1 tbsp ghee on top.

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4. Dum Cooking

Option A (Stovetop):

Seal the pot with foil or a tight lid.

Cook on low heat for 20–25 minutes.

Option B (Oven):

Preheat to 180°C (350°F).

Seal biryani vessel and bake for 25–30 minutes.

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🍽️ 5. Serve

Let it rest 10 minutes before opening.
Serve hot with:

Raita (onion or boondi)

Mirchi ka salan

Lemon wedges

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Pav Bhaji Recipe

Ingredients

For the Bhaji (Vegetable Mash)

2 medium potatoes, boiled & mashed

1 cup cauliflower, chopped

1 cup green peas

1 large onion, finely chopped

2 tomatoes, finely chopped

1 small green capsicum (bell pepper), finely chopped

1 tbsp ginger-garlic paste

2–3 green chilies, slit or chopped (optional)

2 tbsp pav bhaji masala

1 tsp Kashmiri red chilli powder

½ tsp turmeric powder

½ tsp cumin seeds

Salt to taste

2–3 tbsp butter

1–2 tbsp oil

Water as needed

Fresh coriander leaves, chopped

1 tbsp lemon juice

For the Pav

8 pav buns

2–3 tbsp butter

A pinch of pav bhaji masala (optional)

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Instructions

1. Cook the Vegetables

In a pot, add potatoes, cauliflower, and peas.

Add water and boil until soft.

Drain excess water and lightly mash the vegetables.

2. Prepare the Bhaji Base

Heat oil + 1 tbsp butter in a large pan.

Add cumin seeds and let them splutter.

Add chopped onions and sauté until golden.

Add ginger-garlic paste and cook until the raw smell disappears.

Add tomatoes and capsicum; cook until tomatoes turn soft.

3. Add Spices

Add turmeric, Kashmiri chilli powder, and pav bhaji masala.

Cook for 1–2 minutes.

4. Add and Mash the Vegetables

Add the boiled vegetables to the pan.

Add some water (½–1 cup) to adjust consistency.

Mash everything together using a potato masher.

Add salt and simmer for 10–15 minutes, stirring occasionally.

Add butter and mix well.

Finish with lemon juice and chopped coriander.

5. Toast the Pav

Heat a tawa (flat pan).

Add butter; sprinkle a pinch of pav bhaji masala (optional).

Slice pav buns and roast them until golden on both sides.

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Serve

Serve hot bhaji with butter-toasted pav, chopped onions, lemon wedges, and extra butter on top. Enjoy!

Khaman Dhokla Recipe

Ingredients

For the batter

1 cup gram flour (besan)

1 tbsp semolina (rava/sooji) – optional but gives good texture

1 tbsp sugar

1 tsp ginger-green chili paste

1 tbsp lemon juice *or* 1 tbsp curd

½ tsp turmeric powder

1 tsp salt (or to taste)

¾ to 1 cup water (adjust to make smooth batter)

1½ tsp eno fruit salt (added just before steaming)

For tempering

1 tbsp oil

1 tsp mustard seeds

1–2 green chilies, slit

8–10 curry leaves

1 tbsp sesame seeds (optional)

1 cup water

2 tsp sugar

½ tsp salt

1 tbsp lemon juice

For garnish

Fresh coriander leaves, chopped

Grated coconut (optional)

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Instructions

1. Prepare the batter

In a mixing bowl, add besan, semolina, sugar, turmeric, salt, and ginger-chili paste.

Add lemon juice or curd and gradually pour in water, whisking to form a smooth, lump-free batter.

Batter should be thick but flowing (like idli batter).

Let the batter rest for 10 minutes.

2. Steam the dhokla

Heat water in a steamer/pan and prepare for steaming.

Grease a dhokla plate or any flat, round baking dish.

Just before steaming, add eno fruit salt to the batter and mix gently in one direction.

Immediately pour the frothy batter into the greased plate.

Steam on medium heat for 12–15 minutes or until a toothpick comes out clean.

Let it cool slightly, then cut into squares.

3. Prepare tempering

Heat oil in a small pan.

Add mustard seeds—let them splutter.

Add chilies, curry leaves, and sesame seeds; sauté for a few seconds.

Add water, sugar, salt, and lemon juice.

Simmer for 1 minute, then evenly pour this warm tempering over the dhokla.

4. Garnish & Serve

Sprinkle fresh coriander and grated coconut.

Allow a few minutes for the tempering to be absorbed.

Serve warm with green chutney.

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Aloo Kulcha Recipe

Ingredients

For the Dough

All-purpose flour (maida) – 2 cups

Baking powder – ½ tsp

Baking soda – ¼ tsp

Salt – ½ tsp

Sugar – 1 tsp

Curd (yogurt) – ¼ cup

Oil or ghee – 1 tbsp

Water – as needed to knead

Optional: Nigella seeds (kalonji) or sesame seeds – for topping

For the Aloo Filling

Boiled potatoes – 3 medium, grated or mashed

Green chili – 1 finely chopped

Coriander leaves – 2 tbsp, chopped

Chaat masala – 1 tsp

Cumin powder – ½ tsp

Red chili powder – ½ tsp

Garam masala – ½ tsp

Amchur (dry mango powder) – ½ tsp

Salt – to taste

For Cooking

Ghee or butter – for brushing

Flour – for dusting

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Instructions

1. Prepare the Dough

In a mixing bowl, add flour, baking powder, baking soda, salt, and sugar.

Add curd and 1 tbsp oil. Mix well.

Gradually add water and knead into a soft, smooth dough.

Cover and rest for 1 hour.

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2. Prepare the Aloo Filling

In a bowl, combine grated potatoes with green chili, coriander, chaat masala, cumin powder, chili powder, garam masala, amchur, and salt.

Mix until well combined.

Divide the filling into small balls.

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3. Shape the Kulcha

Divide the rested dough into equal-sized balls.

Roll one ball slightly, place a potato filling ball in the center, and seal the edges.

Gently roll again into a medium-thick kulcha using dry flour.

Optionally sprinkle kalonji or sesame seeds and lightly press them in.

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4. Cook the Kulcha

On Tawa:

Heat a tawa on medium-high flame.

Place the kulcha and cook until bubbles form.

Flip, apply some ghee, and cook until golden brown spots appear on both sides.

In Oven (optional):

Preheat to 250°C.

Bake kulchas for 5–7 minutes or until lightly golden.

Brush with ghee after removing.

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5. Serve

Serve hot with:

Chole

Curd

Pickle

Butter

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Chana Masala (Indian Chickpea Curry)

Ingredients (Serves 3–4)

For the chickpeas

2 cups cooked chickpeas (or 1 can, drained & rinsed)

1 cup water (adjust as needed)

For the masala

2 tbsp oil

1 medium onion, finely chopped

2 medium tomatoes, finely chopped (or ½ cup tomato puree)

1–2 green chilies, slit (optional)

1 tbsp ginger-garlic paste

1 tsp cumin seeds

1 bay leaf

½ tsp turmeric powder

1½ tsp coriander powder

1 tsp cumin powder

1½ tsp garam masala or chana masala powder

1 tsp red chili powder (adjust to taste)

½–1 tsp amchur (dry mango powder) or 1–2 tsp lemon juice

Salt to taste

Fresh cilantro, chopped (for garnish)

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Instructions

1. Prepare the base

Heat oil in a pan over medium heat.

Add cumin seeds and bay leaf; let them sizzle for a few seconds.

Add chopped onions and sauté until golden brown.

Stir in the ginger-garlic paste and cook for 1 minute until fragrant.

2. Build the masala

Add tomatoes and green chilies.

Cook until tomatoes soften and the oil begins to separate from the mixture.

Add turmeric, coriander powder, cumin powder, chili powder, and salt.

Cook for another 2–3 minutes to deepen the flavors.

3. Add chickpeas

Add the cooked chickpeas and mix well to coat them in the masala.

Pour in water and bring the curry to a simmer.

4. Final seasoning

Add garam masala (or chana masala powder) and amchur.

Simmer for 5–10 minutes until the gravy thickens to your liking.

Taste and adjust salt or tanginess (add lemon juice if needed).

5. Serve

Garnish with chopped cilantro.

Serve hot with rice, roti, naan, or bhatura.

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Egg Roll Recipe

Ingredients (Makes about 10–12 egg rolls)

For the Filling

1 cup shredded cabbage

1 cup shredded carrots

1 cup bean sprouts (optional)

2 green onions, thinly sliced

1/2 lb (225 g) ground pork or chicken (optional for vegetarian)

2 cloves garlic, minced

1 tbsp soy sauce

1 tsp sesame oil

1/2 tsp ground black pepper

1/2 tsp salt (adjust to taste)

1 tbsp vegetable oil (for cooking filling)

For Assembly & Frying

10–12 egg roll wrappers

1 egg (beaten, for sealing)

Vegetable oil for deep frying

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Instructions

1. Prepare the Filling

Heat 1 tbsp oil in a pan over medium heat.

Add garlic and sauté until fragrant (about 30 seconds).

Add ground pork or chicken (if using) and cook until browned.

Stir in cabbage, carrots, bean sprouts, and green onions.

Add soy sauce, sesame oil, salt, and pepper.

Cook for 3–4 minutes until vegetables soften.

Remove from heat and let the filling cool.

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2. Assemble the Egg Rolls

Lay an egg roll wrapper on a clean surface in a diamond shape (point facing you).

Place about 2 tablespoons of filling near the bottom corner.

Fold the bottom corner over the filling.

Fold in the left and right corners tightly.

Roll upward until almost closed.

Brush the top corner with beaten egg to seal.

Repeat for all wrappers.

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3. Fry the Egg Rolls

Heat vegetable oil (350°F / 175°C) in a deep pan or fryer.

Carefully place egg rolls in the oil, a few at a time.

Fry 3–5 minutes, turning occasionally, until golden brown and crispy.

Remove and drain on paper towels.

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4. Serve

Serve hot with sweet and sour sauce, soy sauce, chili sauce, or your favorite dip.

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🌼 Malai Kofta Recipe (Restaurant-Style)

🧀 Ingredients

For the Kofta

2 cups grated paneer

2 medium potatoes, boiled & mashed

2 tbsp cornflour (or besan)

1–2 green chilies, finely chopped

2 tbsp raisins (optional)

1 tbsp chopped cashews (optional)

½ tsp garam masala

Salt to taste

Oil for deep frying

For the Gravy

2 tbsp butter

1 tbsp oil

1 bay leaf

2 green cardamoms

1-inch cinnamon

2 cloves

1 large onion, roughly chopped

2 medium tomatoes, chopped

10–12 cashews

1-inch ginger

4–5 garlic cloves

1 tsp red chili powder

½ tsp turmeric

1 tsp coriander powder

½ tsp garam masala

½ cup fresh cream

Salt to taste

1–1½ cups water (as needed)

For Garnish

Fresh cream

Coriander leaves

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🍲 Instructions

⭐ 1. Prepare the Kofta

In a mixing bowl, add grated paneer, mashed potatoes, cornflour, green chilies, garam masala, and salt.

Mix well and divide into equal portions.

Flatten each portion, stuff with a few raisins and cashews (optional), and roll into smooth balls.

Heat oil in a kadai.

Deep-fry the koftas on medium heat until golden brown.

Remove and place on paper towels.

*(Tip: You can air-fry or shallow-fry as a lighter option.)*

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⭐ 2. Prepare the Gravy

Heat butter and oil in a pan.

Add bay leaf, cardamom, cinnamon, and cloves; sauté for a few seconds.

Add onions, cashews, ginger, and garlic. Cook until onions soften.

Add tomatoes and cook until mushy.

Let the mixture cool, then blend into a smooth paste.

Return the paste to the pan; add red chili powder, turmeric, coriander powder, garam masala, and salt.

Cook for 3–4 minutes until oil releases from the sides.

Add water to adjust consistency, mix well, and simmer for 5–7 minutes.

Add fresh cream and stir gently to get a rich, velvety texture.

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⭐ 3. Assemble

Place koftas in a serving bowl.

Pour hot gravy on top (add just before serving to keep koftas crisp).

Drizzle with cream and garnish with coriander.

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🍛 Serving Suggestions

Serve hot with naan, roti, paratha, or jeera rice.

Butter Chicken (Murgh Makhani)

Ingredients

For the Chicken Marinade

500g boneless chicken thighs or breasts (cut into bite-size pieces)

1 cup plain yogurt

1 tbsp ginger-garlic paste

1 tbsp lemon juice

1 tsp turmeric

1 tsp chili powder (Kashmiri chili recommended for color)

1 tsp garam masala

1 tsp cumin powder

Salt to taste

For the Sauce

3 tbsp butter

1 tbsp oil

1 large onion, finely chopped

2 tbsp ginger-garlic paste

3–4 tomatoes, pureed (or 1 cup canned tomato puree)

1–2 green chilies (optional)

1 tsp chili powder (Kashmiri for color)

1 tsp cumin powder

1 tsp coriander powder

1 tsp garam masala

1 cup heavy cream

1 tbsp kasuri methi (dried fenugreek leaves), crushed

1–2 tbsp honey or sugar (optional, to balance acidity)

Salt to taste

Optional Garnish

Extra cream

Fresh cilantro (coriander), chopped

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Instructions

1. Marinate the Chicken

In a bowl, mix yogurt, ginger-garlic paste, lemon juice, and all dry spices.

Add chicken pieces and coat well.

Cover and refrigerate for at least 1 hour (overnight gives best flavor).

2. Cook the Chicken

Heat a grill pan or regular pan with a little oil.

Cook the marinated chicken on medium-high heat until lightly charred and 90% cooked.

Set aside.

3. Prepare the Sauce

In a large pan, heat butter + oil (the oil prevents the butter from burning).

Add chopped onions and sauté until golden.

Add ginger-garlic paste and cook for 1–2 minutes until fragrant.

Stir in tomato puree, green chilies, chili powder, cumin, and coriander powder.

Cook on medium heat until the sauce thickens and the oil separates from the sides (8–10 minutes).

4. Finish the Curry

Add the cooked chicken pieces to the sauce.

Pour in heavy cream and mix gently.

Add garam masala and crushed kasuri methi.

Simmer for 10–12 minutes on low heat until chicken is fully cooked and flavors meld together.

Taste and add honey/sugar if you want a slightly sweeter, restaurant-style flavor.

Adjust salt as needed.

5. Serve

Garnish with cream or cilantro if desired.

Serve hot with naan, roti, or steamed basmati rice.

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Begun Bhaja (Bengali Eggplant Fry)

A classic Bengali dish where thick slices of eggplant are marinated with spices and shallow-fried until crisp on the outside and buttery soft inside.

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Ingredients (Serves 2–3)

1 large eggplant (preferably long, purple “brinjal”)

½ tsp turmeric powder

1 tsp red chili powder (adjust to taste)

1–1½ tbsp rice flour or gram flour (optional, for extra crispiness)

Salt to taste

1–2 tsp sugar (optional but traditional—helps browning)

Mustard oil (or any frying oil) for shallow frying

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Instructions

1. Prepare the Eggplant

Wash and slice the eggplant into ½-inch thick round slices or lengthwise slabs.

Spread the slices on a plate or tray.

2. Season the Slices

Sprinkle salt and let the slices rest for 10 minutes; this helps remove excess moisture and bitterness.

Pat dry gently.

Rub the slices with:

turmeric

red chili powder

sugar

(optional) rice/gram flour for a thin coating

3. Frying

Heat mustard oil in a pan until it’s hot but not smoking.

Lower the heat and place the seasoned slices in a single layer.

Fry on medium heat for about 3–4 minutes per side until golden brown and soft in the center.

Remove and drain on paper towel.

4. Serve

Serve hot with:

steamed rice

dal

khichuri

or as part of a Bengali thali

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Vada (Medhu Vada) Recipe

Ingredients (Serves 4–5)

For the Batter

1 cup urad dal (skinless black gram)

½–1 tsp whole black pepper (optional)

1–2 green chillies, finely chopped

1 inch ginger, finely chopped

8–10 curry leaves, chopped

2 tbsp chopped onion (optional, traditional versions may skip)

1 pinch hing (asafoetida)

Salt to taste

For Frying

Oil as needed (for deep frying)

Water (only as needed for grinding)

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Instructions

1. Soak the Dal

Rinse 1 cup urad dal well.

Soak in enough water for at least 2–3 hours.

2. Grind the Batter

Drain the dal completely.

Grind it in small batches using very little water—just sprinkle water as needed.

Grind until you get a thick, fluffy, smooth batter.

Transfer to a bowl and beat the batter for 1–2 minutes to incorporate air (helps with fluffiness).

3. Season the Batter

Mix in:

Green chillies

Ginger

Curry leaves

Onions (if using)

Whole pepper

Hing

Salt

The batter should be thick enough to hold shape. If too runny, add 1–2 tsp rice flour.

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4. Shape the Vadas

Traditional method:

Wet your palms with water.

Take a small ball of batter.

Flatten slightly and poke a hole in the center using your thumb.

Quick method:

Use a spoon to drop the batter into the oil—no hole needed.

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5. Fry

Heat oil on medium flame.

Slide the shaped vadas gently into the hot oil.

Fry on medium heat until golden brown and crispy on all sides.

Remove and drain on tissue paper.

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Serving Suggestions

Serve hot with coconut chutney, sambar, or tiffin sambar.

Best enjoyed fresh for maximum crispiness!

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Tandoori Chicken Recipe

Ingredients (Serves 4)

For the Chicken

1 kg chicken (bone-in pieces preferred; drumsticks/thighs work best)

1 tbsp lemon juice

1 tsp salt

For the Marinade

1 cup thick yogurt (curd)

1 tbsp ginger-garlic paste

1 tbsp lemon juice

1–2 tbsp vegetable oil (or mustard oil for stronger flavor)

1½ tsp Kashmiri red chili powder (for color & mild heat)

1 tsp red chili powder (optional for hotter version)

1 tsp turmeric powder

1 tsp garam masala

1 tsp cumin powder

1 tsp coriander powder

½ tsp black pepper

½ tsp kasuri methi (crushed)

½–1 tsp salt (as per taste)

A few drops of red/orange food color (optional)

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Instructions

1. Prepare the Chicken

Clean and pat dry the chicken pieces.

Make 2–3 deep slits on each piece to help the marinade penetrate.

Rub the chicken with salt and lemon juice.

Let it rest for 15 minutes.

2. Make the Marinade

In a bowl, mix yogurt, ginger-garlic paste, oil, spices, kasuri methi, and food color (optional).

Taste the marinade and adjust salt or spice.

3. Marinate the Chicken

Coat the chicken thoroughly in the marinade, making sure it gets into the slits.

Cover and refrigerate for at least 4 hours, preferably overnight for best flavor.

4. Cook the Tandoori Chicken

#### Option A: Oven (Recommended)

Preheat oven to 220°C (425°F).

Line a tray with foil and place a wire rack on top.

Arrange the chicken pieces on the rack.

Bake for 20 minutes, flip, then bake another 15–20 minutes.

Broil (grill) for the last 3–5 minutes for a charred effect.

#### Option B: Grill

Grill chicken on medium-high heat for 15–20 minutes, turning occasionally, until charred and cooked through.

#### Option C: Stove-top

Heat a heavy pan with a little oil.

Cook chicken on medium heat for 20–25 minutes, turning frequently until fully cooked with slight charring.

5. Serve

Brush with melted butter (optional).

Serve hot with sliced onions, lemon wedges, and mint chutney.

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Chicken Rezala Recipe

Ingredients

For the Chicken Marinade

800g chicken (bone-in pieces preferred)

½ cup plain yogurt

1 tbsp ginger paste

1 tbsp garlic paste

1 tsp salt

½ tsp black pepper powder

For the Gravy

3 tbsp ghee (or ghee + oil mix)

2–3 dried red chilies

4–5 green cardamom pods

4 cloves

1 small cinnamon stick

1 bay leaf

1 medium onion, thinly sliced

½ cup cashew nuts (soaked)

2 tbsp poppy seeds (soaked)

½ cup yogurt (whisked)

½ tsp sugar

1 tsp kewra water (optional)

½ cup milk

Salt to taste

Garnish

2 tbsp fresh cream

A few drops of rose water (optional)

Slivered almonds (optional)

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Instructions

1. Marinate the Chicken

Mix chicken with yogurt, ginger paste, garlic paste, salt, and black pepper.

Let it marinate for at least 1 hour (overnight is even better).

2. Prepare the Nut Paste

Blend soaked cashews and poppy seeds into a smooth paste using a little water.

3. Start Cooking

Heat ghee in a heavy pan.

Add dried red chilies, cardamom, cloves, cinnamon, and bay leaf. Sauté until aromatic.

Add the sliced onions and sauté on low heat until translucent (do not brown them too much).

4. Cook the Chicken

Add the marinated chicken along with the marinade.

Cook on medium heat until the chicken turns white and starts releasing moisture.

Add the nut paste and mix well.

Lower the heat and add whisked yogurt gradually, stirring continuously to prevent curdling.

5. Simmer

Add milk, sugar, and salt.

Cover and cook on low heat for 20–25 minutes, until the chicken is fully cooked and the gravy becomes creamy and slightly thin (Rezala traditionally has a light-colored, runny gravy).

6. Finish

Add kewra water and rose water (if using).

Stir in fresh cream.

Simmer for another 2 minutes and turn off the heat.

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Serve With

Paratha

Roomali roti

Naan

Steamed basmati rice

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🥥 Soft & Fluffy Idli Recipe

Ingredients (Makes ~20 idlis)

*For the Batter:*

2 cups idli rice (or parboiled rice)

1 cup urad dal (skinned black gram)

1 teaspoon fenugreek seeds (optional, helps fermentation & softness)

1 cup thick poha (flattened rice) – optional, helps softness

Water (as needed)

Salt to taste

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Instructions

1. Rinse & Soak Ingredients

Rinse the rice 2–3 times and soak it in plenty of water for 4–6 hours.

Rinse the urad dal and fenugreek seeds and soak together for 4 hours.

(Optional) Rinse and soak the poha for 20 minutes before grinding.

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2. Grind the Batter

First, grind the urad dal + fenugreek with a little water to a smooth, fluffy paste.

Next, grind the rice (and soaked poha) with enough water to form a slightly coarse batter.

Combine both pastes in a large bowl.

Add salt and mix well with your hand for better fermentation.

> Batter should be thick but pourable.

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3. Ferment the Batter

Cover and keep the batter in a warm place for 8–12 hours (overnight).

The batter should rise and become airy and light.

In cold climates, place it inside an oven with the light turned on.

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4. Steam the Idlis

Grease the idli moulds with oil or ghee.

Pour the fermented batter into the moulds (¾ full).

Steam in an idli steamer for 10–12 minutes on medium heat.

Allow to cool for a minute, then remove idlis using a spoon or knife edge.

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Serving Suggestions

Serve hot with:

Coconut chutney

Sambar

Tomato chutney

Idli podi with ghee

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⭐ Gulab Jamun Recipe

Soft, melt-in-the-mouth milk dumplings soaked in fragrant sugar syrup.

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🍥 Ingredients

For the Jamuns

1 cup milk powder

¼ cup all-purpose flour (maida)

1 tbsp ghee

¼ tsp baking soda

3–4 tbsp milk (or as needed to form dough)

Ghee or oil, for deep frying

For the Sugar Syrup (Chashni)

1½ cups sugar

1½ cups water

4–5 cardamom pods (or ½ tsp cardamom powder)

1 tsp rose water (optional but recommended)

A few saffron strands (optional)

---

Instructions

1. Prepare the Sugar Syrup

In a pan, add sugar and water.

Heat until the sugar dissolves completely.

Add cardamom, rose water, and saffron.

Simmer for 5–7 minutes until slightly sticky (no string consistency needed).

Keep the syrup warm—not boiling hot.

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2. Make the Dough

In a bowl, mix milk powder, flour, and baking soda.

Add ghee and mix well.

Gradually add milk (a few spoons at a time) to form a soft, smooth dough.

Do not knead hard—just combine gently.

Cover the dough and let it rest for 5 minutes.

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3. Shape the Jamuns

Divide the dough into small equal-sized balls.

Roll gently with no cracks on the surface.

Keep them small—they will expand while frying and soaking.

---

4. Fry the Jamuns

Heat ghee/oil on low to medium heat.

Add the balls and fry on low heat until golden brown, rotating constantly for even color.

Remove and drain excess oil.

---

5. Soak in Syrup

Add the hot jamuns directly into warm sugar syrup.

Let them soak for at least 1–2 hours to become soft and juicy.

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🍽️ Serve

Enjoy warm or at room temperature. Garnish with pistachios or saffron if you like!

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🫓 Aloo Paratha Recipe

📌 Ingredients (Makes 6–8 Parathas)

For the Dough

2 cups whole wheat flour (atta)

1 tbsp oil or ghee

½ tsp salt

Water (as needed for kneading)

For the Potato Filling

3–4 medium potatoes – boiled & mashed

1–2 green chilies – finely chopped

1 tsp grated ginger

½ tsp cumin seeds

½–1 tsp red chili powder

½ tsp garam masala

½ tsp amchur (dry mango powder) or 1 tsp lemon juice

2–3 tbsp chopped coriander leaves

Salt to taste

For Cooking

Ghee or oil for roasting

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🍽️ Instructions

1. Prepare the Dough

In a bowl, mix whole wheat flour, salt, and 1 tbsp oil.

Slowly add water and knead into a soft, smooth dough.

Cover it with a cloth and let it rest for 15–20 minutes.

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2. Make the Aloo Filling

Heat 1–2 tsp oil in a small pan and add cumin seeds.

Add ginger and green chilies; sauté for a few seconds.

Add mashed potatoes, red chili powder, garam masala, amchur, and salt.

Mix well and cook for 1–2 minutes.

Add chopped coriander, mix, and let the mixture cool.

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3. Stuff and Roll the Parathas

Divide the dough into equal-sized balls.

Roll one dough ball into a small circle (~4 inches).

Place 1–2 tbsp of potato filling in the center.

Bring the edges together to seal the filling.

Dust with flour and gently roll into a round paratha (~6–7 inches).

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4. Cook the Parathas

Heat a tawa (griddle) on medium flame.

Place the rolled paratha on the hot tawa.

Cook one side until small bubbles appear, then flip.

Apply ghee/oil on both sides and cook until golden brown spots appear.

Repeat with all parathas.

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🌿 Serve With

Curd (yogurt)

Pickle

White butter or ghee

Chutney

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Chicken Tikka Recipe

Ingredients

For the Chicken Marinade

500g boneless chicken (cut into medium cubes)

1 cup thick yogurt (curd)

1 tbsp ginger-garlic paste

1 tbsp lemon juice

1 to 1½ tbsp Kashmiri red chili powder (for color and mild heat)

½ tsp turmeric powder

1 tsp cumin powder

1 tsp coriander powder

1 tsp garam masala

½ tsp black pepper powder

1 tbsp oil (or melted butter)

Salt to taste

Optional Add-ons

1–2 tbsp gram flour (besan), lightly roasted (helps thicken the marinade)

1 tsp kasuri methi (crushed)

Skewers (metal or soaked wooden skewers)

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Instructions

1. Prepare the Marinade

In a bowl, whisk the yogurt until smooth.

Add ginger-garlic paste, lemon juice, oil, and all the spices.

Mix everything well to make a thick marinade.

Add roasted gram flour and kasuri methi (if using) and mix again.

2. Marinate the Chicken

Add the chicken cubes to the marinade.

Coat them evenly, making sure each piece is well covered.

Cover the bowl and refrigerate for at least 1 hour (preferably 4–6 hours for best flavor).

3. Cook the Chicken

You can cook the chicken in three ways:

#### Option A: Oven / Grill

Preheat oven to 220°C (425°F).

Thread marinated chicken onto skewers.

Place on a lined baking tray.

Cook for 15–20 minutes, turning halfway through.

Broil/grill for the last 2 minutes for a charred effect.

#### Option B: Stovetop (Pan Fry)

Heat 1–2 tbsp oil or butter in a non-stick pan.

Place chicken pieces without overcrowding.

Cook on medium-high heat for 10–12 minutes, turning occasionally until charred and fully cooked.

#### Option C: Air Fryer

Preheat air fryer to 190°C (375°F).

Air fry the skewered or plain chicken pieces for 12–15 minutes, shaking halfway.

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4. Serve

Squeeze fresh lemon juice on top.

Serve with mint chutney, onion rings, and naan or paratha.

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Chaat Recipe (Classic Indian Street-Style)

Ingredients

For the Base

2 medium potatoes (boiled, peeled, and diced)

1 cup boiled chickpeas or 1 cup boiled black gram (optional)

1 small onion, finely chopped

1 small tomato, finely chopped

2–3 tbsp chopped fresh coriander leaves

1–2 green chilies, finely chopped (optional)

½ cup papdi (crispy fried wafers) or crushed puris

For the Chutneys

#### Tamarind Chutney

4 tbsp tamarind pulp

2 tbsp jaggery or sugar

½ tsp roasted cumin powder

½ tsp black salt

Water as needed

#### Green Chutney

1 cup fresh coriander leaves

½ cup mint leaves

1 green chili

1 tbsp lemon juice

Salt to taste

Water as needed

For Seasoning

½ tsp roasted cumin powder

½ tsp chaat masala

¼ tsp black salt (optional)

¼ tsp red chili powder (optional)

For Garnish

¼ cup sev (thin gram-flour noodles)

Fresh coriander leaves

A squeeze of lemon juice

Curd (optional; ½ cup, whisked with a pinch of sugar and salt)

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Instructions

1. Prepare the Chutneys

Tamarind Chutney:

In a small pan, mix tamarind pulp, jaggery, cumin powder, and black salt with a little water.
Cook 3–4 minutes until slightly thick. Cool and set aside.

Green Chutney:

Blend coriander, mint, chili, lemon juice, salt, and a little water to make a smooth chutney.

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2. Assemble the Chaat

Place diced boiled potatoes on a plate.

Add boiled chickpeas (optional).

Add chopped onions, tomatoes, green chilies, and coriander.

Add crushed papdi or puris for crunch.

Drizzle tamarind chutney and green chutney (adjust to taste).

(Optional) Add 2–3 tablespoons of whisked curd for *dahi chaat*.

Sprinkle roasted cumin powder, chaat masala, black salt, and red chili powder.

Mix gently.

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3. Garnish

Top with a generous amount of sev.

Add more chutney if desired.

Finish with fresh coriander and a squeeze of lemon.

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Serve Immediately

Chaat should be eaten right away to enjoy the perfect combination of sweet, spicy, tangy, and crunchy!

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🧀 Paneer Tikka Recipe

⭐ Servings

2–3 people

⏱ Total Time

30–40 minutes (plus optional marination time)

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🥘 Ingredients

For the Marinade

250–300 g paneer (cubed)

1/2 cup thick curd (yogurt), preferably hung curd

1 tbsp gram flour (besan) – optional for texture

1 tbsp ginger-garlic paste

1 tbsp lemon juice

1–1.5 tsp Kashmiri red chilli powder

1/2 tsp turmeric powder

1 tsp cumin powder

1 tsp coriander powder

1/2–1 tsp garam masala

1/2 tsp chaat masala

1–2 tbsp oil

Salt to taste

Vegetables (optional but recommended)

1 onion, cubed

1 capsicum (any color), cubed

1 tomato (firm), cubed

For Cooking

1–2 tbsp oil or butter

Skewers (wooden or metal)

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👩‍🍳 Instructions

1. Prepare the Marinade

In a mixing bowl, add curd, gram flour, ginger-garlic paste, lemon juice, and all the spices.

Add oil and whisk until smooth and thick.

2. Marinate

Add the paneer cubes and chopped vegetables.

Gently mix so everything is coated well.

Cover and marinate for at least 30 minutes (up to 2 hours for best flavor).

3. Assemble the Skewers

Thread paneer and veggies alternately onto skewers (e.g., capsicum → paneer → onion → paneer → tomato).

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🔥 4. Cook the Paneer Tikka

Option A: Tawa / Pan

Heat 1–2 tbsp oil on a non-stick pan.

Place skewers (or loose pieces) on medium heat.

Cook until all sides are charred and golden, turning occasionally.

Option B: Oven

Preheat oven to 220°C (430°F).

Place skewers on a tray lined with foil.

Brush lightly with oil.

Bake for 12–15 minutes, flipping halfway.

Option C: Air Fryer

Preheat air fryer to 200°C.

Air-fry for 10–12 minutes, shaking halfway.

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🍋 5. Serve

Sprinkle chaat masala.

Serve hot with mint chutney, lemon wedges, and onion rings.

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Aloo Matar Recipe

Ingredients (Serves 3–4)

For the curry:

2 medium potatoes, peeled and diced

1 cup green peas (fresh or frozen)

1 medium onion, finely chopped

2 medium tomatoes, pureed or finely chopped

1–2 green chilies (optional), slit

1 tbsp ginger-garlic paste

2–3 tbsp oil

1 cup water (adjust as needed)

Salt to taste

Spices:

1/2 tsp cumin seeds

1/4 tsp turmeric powder

1 tsp red chili powder

1 tsp coriander powder

1/2 tsp garam masala

1/2 tsp cumin powder (optional)

1/2 tsp kasuri methi (optional)

For garnish:

Fresh coriander leaves, chopped

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Instructions

1. Prep the base

Heat oil in a pan.

Add cumin seeds and let them splutter.

Add chopped onions and sauté until golden brown.

Add ginger-garlic paste and sauté for another minute.

2. Add tomatoes & spices

Add tomato puree/chopped tomatoes and cook until the oil separates.

Add turmeric, red chili powder, coriander powder, and cumin powder (if using).

Cook the masala for 2–3 minutes.

3. Add potatoes & peas

Add diced potatoes and peas. Mix well with the masala.

Add salt to taste.

4. Cook the curry

Add about 1 cup of water (more for a thinner gravy).

Cover and cook on medium heat for 12–15 minutes, or until potatoes are soft.

Stir occasionally and add more water if needed.

5. Finish

Add garam masala and crush kasuri methi between your palms (if using).

Simmer for 2 minutes.

Garnish with chopped coriander leaves.

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Serving Suggestions

Serve hot with roti, paratha, or rice.

Add a squeeze of lemon for extra freshness.

Palak Paneer Recipe

Ingredients

For the Spinach Purée

500 g spinach (palak), washed

1–2 green chilies

1 cup water (for blanching)

For the Gravy

250 g paneer, cubed

2 tbsp oil or ghee

1 tbsp butter (optional)

1 medium onion, finely chopped

1 medium tomato, finely chopped (or ¼ cup tomato purée)

1 tbsp ginger-garlic paste

½ tsp cumin seeds

1 tsp coriander powder

½ tsp cumin powder

½ tsp garam masala

½ tsp turmeric

½–1 tsp red chili powder

¼ tsp kasuri methi (optional, but recommended)

¼–½ cup water (adjust consistency)

2–3 tbsp fresh cream (optional)

Salt to taste

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Instructions

1. Prepare the Spinach Purée

Boil water in a large pot; add spinach leaves and blanch for 2 minutes.

Remove and immediately place in ice-cold water (this preserves the green color).

Transfer spinach and green chilies to a blender.

Blend into a smooth purée; set aside.

2. Prepare the Gravy

Heat oil or ghee in a pan.

Add cumin seeds; let them splutter.

Add chopped onions and sauté until golden.

Mix in the ginger-garlic paste and cook until raw smell disappears.

Add chopped tomatoes and cook until they soften and the oil separates.

Stir in turmeric, coriander powder, cumin powder, red chili powder, and salt.

Cook the masala for 1–2 minutes.

3. Add Spinach & Paneer

Pour in the spinach purée and mix well.

Add a little water to adjust the consistency.

Add paneer cubes and simmer on low heat for 3–4 minutes.

Sprinkle kasuri methi and garam masala.

Stir in fresh cream (optional) and cook for 1 more minute.

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4. Serve

Serve hot with roti, naan, paratha, or steamed rice.

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