Food Recipes

Rajma Chawal

# ⭐ **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)

---

# 🍲 **Instructions**

## **Step 1: Prepare the Rajma**

1. Drain the soaked rajma and rinse well.
2. Add rajma to a pressure cooker with 2–3 cups water and a little salt.
3. Pressure cook for **15–20 minutes** (or 6–7 whistles) until soft and easy to mash.
4. Keep aside, along with the cooking water.

## **Step 2: Make the Curry Base**

1. Heat oil/ghee in a pan.
2. Add cumin seeds and bay leaf; let them splutter.
3. Add chopped onions and sauté until golden brown.
4. Add ginger–garlic paste and cook for another minute.
5. Stir in the tomato puree and green chilies.
6. Cook until the oil separates from the masala.

## **Step 3: Add Spices**

1. Add turmeric, coriander powder, cumin powder, red chili powder, and salt.
2. Cook for 2–3 minutes so spices blend well.

## **Step 4: Combine Rajma & Simmer**

1. Add the cooked rajma along with its water.
2. Mix well and mash a few rajma with the spoon for a thicker gravy.
3. Simmer on low heat for **15–20 minutes**.
4. Add garam masala and adjust seasoning.
5. Garnish with chopped coriander.

---

# 🍚 **Prepare the Chawal**

1. Rinse basmati rice until the water runs clear.
2. Add rice, water, salt, and ghee to a pot.
3. Cover and cook on low heat for **12–15 minutes**, or until fluffy.
4. Let rest for 5 minutes before serving.

---

# 🍽️ **Serve**

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

* A dollop of ghee
* Onion salad
* Curd or papad

Khoya paneer

## ⭐ **Khoya Paneer**

**Food Categories:** Indian, Vegetarian, Curry, North Indian Cuisine
**Meal Type:** Lunch, Dinner

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# 🧀 **Ingredients**

### **For the main curry**

* Paneer – 250 g (cut into cubes)
* Khoya / Mawa – 150 g (crumbled)
* Ghee or Oil – 2 tbsp
* Onion – 2 medium (finely chopped or puréed)
* Tomatoes – 2 medium (pureed)
* Ginger–garlic paste – 1 tbsp
* Green chilies – 1–2 (slit or chopped)
* Fresh cream – 2 tbsp (optional but enhances richness)
* Cashew paste – 2 tbsp (optional, for smoother gravy)
* Kasuri methi – 1 tsp
* Fresh coriander – 2 tbsp (chopped)

### **Spices**

* Turmeric powder – ½ tsp
* Red chilli powder – 1 tsp
* Coriander powder – 1 tsp
* Garam masala – ½ tsp
* Cumin seeds – 1 tsp
* Salt – to taste

---

# 🍛 **Instructions**

### **1. Prep the paneer**

1. Cut paneer into medium cubes.
2. (Optional) Lightly fry the paneer cubes in a teaspoon of ghee until golden and soak for 5 minutes in warm water to keep them soft.

---

### **2. Prepare the khoya base**

1. Heat 2 tbsp ghee/oil in a pan.
2. Add cumin seeds; let them crackle.
3. Add chopped or puréed onions.
4. Sauté on medium heat until golden brown.
5. Add ginger–garlic paste and green chilies. Cook for 1 minute until raw smell disappears.

---

### **3. Add tomatoes and spices**

1. Add tomato purée.
2. Mix in turmeric, red chilli powder, coriander powder, and salt.
3. Cook until oil begins to separate from the masala (5–7 minutes).

---

### **4. Add khoya and cashew paste**

1. Reduce heat and add crumbled khoya.
2. Mix well so the khoya melts into the masala.
3. Add cashew paste (if using) for extra creaminess.
4. Stir and cook for 2–3 minutes.

---

### **5. Form the gravy**

1. Add ½–1 cup warm water gradually to make a smooth gravy.
2. Adjust thickness as desired.
3. Let it simmer for 3–4 minutes.

---

### **6. Add paneer**

1. Add the paneer cubes to the gravy.
2. Mix gently so the paneer doesn’t break.
3. Simmer on low heat for 3–5 minutes so paneer absorbs flavors.

---

### **7. Finish with aromatics**

1. Add garam masala and crushed kasuri methi.
2. Add fresh cream for richness (optional).
3. Stir gently and cook for 1 minute.
4. Switch off the heat and garnish with chopped coriander.

---

# 🍽️ **Serving Suggestions**

* Serve hot with **naan, roti, paratha, jeera rice, or steamed basmati rice**.
* Pairs well with **salad or boondi raita**.

---

Iffa chicken

# **🍗 Iffa Chicken – Detailed Recipe**

### **Food Categories:**

South Asian cuisine, Spicy dishes, Chicken entrée, Home-style cooking, Comfort food

### **Time-of-Day Category:**

Lunch, Dinner

### **Meal Type:**

Main Course

---

# **Ingredients**

### **For the Chicken Marinade**

* 500 g chicken (bone-in or boneless, cut into medium pieces)
* 1 tsp salt
* 1 tsp red chili powder
* ½ tsp turmeric
* 1 tsp ginger-garlic paste
* 1 tbsp lemon juice

### **For the Main Gravy**

* 2 tbsp oil or ghee
* 1 medium onion, finely chopped
* 2 medium tomatoes, blended or finely chopped
* 1 tbsp ginger-garlic paste
* 1–2 green chilies, slit
* 1 tsp coriander powder
* 1 tsp cumin powder
* 1½ tsp red chili powder (adjust to taste)
* ½ tsp turmeric powder
* ½ tsp garam masala
* ½–1 cup water (depending on desired consistency)
* Salt to taste
* 2 tbsp yogurt (optional for creamier gravy)
* Fresh coriander leaves, chopped (for garnish)

### **Optional Enhancers**

* 1 tbsp fried onions (for richer flavor)
* 1 tbsp cream or coconut milk (for a silkier finish)
* ½ tsp crushed black pepper (for extra heat)

---

# **Instructions**

## **1. Marinate the Chicken**

1. In a bowl, mix chicken with salt, chili powder, turmeric, ginger-garlic paste, and lemon juice.
2. Coat well and let it rest for **20–30 minutes** (longer if you have time).

---

## **2. Prepare the Base**

1. Heat oil or ghee in a pan over medium flame.
2. Add chopped onions and sauté until golden brown.
3. Add ginger-garlic paste and sauté for 1 minute until the raw smell fades.
4. Add green chilies.

---

## **3. Build the Gravy**

1. Add tomatoes and cook on medium heat until they soften and the oil begins to separate.
2. Add coriander powder, cumin powder, chili powder, turmeric, and salt.
3. Cook the masala for **3–5 minutes** until aromatic.
4. Optional: Add yogurt and mix well to create a richer texture.

---

## **4. Add the Chicken**

1. Add the marinated chicken pieces to the pan.
2. Fry for **5–7 minutes**, stirring so the chicken absorbs the spices.
3. Add ½–1 cup water according to your preferred gravy thickness.
4. Cover and simmer for **15–20 minutes**, or until the chicken is fully cooked and tender.

---

## **5. Final Touches**

1. Add garam masala and stir.
2. Add fried onions or cream if using.
3. Simmer for another **2–3 minutes**.
4. Garnish with chopped coriander leaves.

---

# **Serving Suggestions**

* Serve hot with **rice**, **naan**, **roti**, or **paratha**.
* Add a side of salad or raita for a balanced meal.

---

Chicken Shawarma

# **🍗 Chicken Shawarma (Detailed Recipe)**

### **Food Categories:**

Middle Eastern, Mediterranean, Arabic Cuisine, Street Food, Grilled Dishes, Wraps/Sandwiches

### **Best Served For:**

Lunch, Dinner

### **Meal Type:**

Main Course

---

# **Ingredients**

## **For the Chicken Marinade**

* 500g boneless chicken thighs (preferred) or breasts
* 3 tbsp thick yogurt
* 3 tbsp olive oil
* 1 tbsp lemon juice
* 1 tbsp white vinegar
* 4 garlic cloves, finely minced
* 1 tsp paprika
* 1 tsp turmeric
* 1 tsp cumin powder
* 1 tsp coriander powder
* ½ tsp cinnamon powder
* ½ tsp black pepper
* ½ tsp red chili powder or cayenne (adjust to spice level)
* 1 tsp salt (or to taste)

## **For Cooking**

* 1–2 tbsp oil or butter
* Optional: 1 sliced onion for grilling

## **For the Shawarma Sauce (Garlic Sauce / Toum-Style Yogurt Sauce)**

* ½ cup mayonnaise
* ¼ cup yogurt
* 2 garlic cloves, grated
* 1 tbsp lemon juice
* Salt to taste
* Optional: Pinch of sugar

## **For Serving**

* Pita bread or Arabic flatbread
* Sliced tomatoes
* Sliced cucumbers
* Pickles (especially cucumber or turnip pickles)
* Lettuce or cabbage, shredded
* Optional: French fries inside the wrap (traditional in some regions)

---

# **Instructions**

## **1. Prepare the Marinade**

1. In a bowl, combine yogurt, olive oil, lemon juice, vinegar, garlic, and all spices.
2. Mix until smooth.
3. Add chicken pieces and coat thoroughly.
4. Cover and marinate for at least **2 hours** (overnight gives the best flavor).

---

## **2. Cook the Chicken**

### **Pan Method:**

1. Heat oil/butter in a pan over medium-high heat.
2. Add marinated chicken pieces.
3. Cook 5–7 minutes on each side until golden brown and fully cooked.
4. Remove from pan and let rest for 5 minutes.
5. Thinly slice the chicken into strips.

### **Oven Method:**

1. Preheat oven to **220°C (425°F)**.
2. Spread marinated chicken on a baking tray.
3. Bake for 20–25 minutes, turning halfway.
4. Broil for 2–3 minutes for a roasted effect.
5. Slice into thin strips.

### **Grill Method:**

1. Grill chicken on skewers over medium heat for 12–15 minutes.
2. Turn occasionally until fully cooked and roasted.
3. Slice finely.

---

## **3. Prepare the Shawarma Sauce**

1. Mix mayonnaise, yogurt, garlic, lemon juice, and salt.
2. Whisk until smooth and creamy.
3. Chill in the fridge for at least 10 minutes.

---

## **4. Assemble the Chicken Shawarma Wrap**

1. Warm pita or flatbread.
2. Spread a generous layer of garlic sauce.
3. Add sliced chicken.
4. Top with vegetables: lettuce, tomatoes, pickles, cucumbers.
5. Add fries inside the wrap if desired.
6. Roll tightly into a wrap and toast briefly on a pan for a slight crisp.

---

# **Optional Add-Ons**

* Hummus instead of garlic sauce
* Tahini drizzle
* Spicy chili paste
* Extra pickled turnips
* Serve as a **shawarma plate** with rice or salad instead of wrap

---

Tandoori Fish Tikka

# **Tandoori Fish Tikka**

### **Food Categories:**

Indian, Punjabi, Mughlai, Tandoori, Grilled, Seafood, High-Protein, Gluten-Free

### **Suitable For (Breakfast/Lunch/Dinner):**

Lunch, Dinner, Appetizer/Snacks

### **Meal Type:**

Starter / Appetizer, Main Course (optional)

---

# **Ingredients**

### **For the Fish**

* 500 g boneless fish fillets (preferably salmon, basa, surmai, or tilapia), cut into tikka-sized cubes
* 1 tbsp lemon juice
* ½ tsp salt
* ½ tsp turmeric powder

### **For the Tandoori Marinade**

* ½ cup thick yogurt (hung curd or Greek yogurt)
* 1 tbsp ginger-garlic paste
* 1 tbsp mustard oil (or any oil)
* 1 tsp Kashmiri red chili powder (for color & mild heat)
* ½ tsp red chili powder (optional, for extra heat)
* 1 tsp cumin powder
* 1 tsp coriander powder
* ½ tsp garam masala
* ½ tsp chaat masala
* ½ tsp black pepper
* Salt to taste
* 1 tbsp lemon juice
* 1–2 tbsp gram flour (besan), roasted
* Optional: ½ tsp kasuri methi (crushed)
* Optional: Orange/red food-grade color (a pinch, for restaurant-style look)

### **For Garnish**

* Onion rings
* Lemon wedges
* Fresh coriander or mint leaves
* Chaat masala to sprinkle

---

# **Instructions**

### **Step 1: Prepare the Fish**

1. Wash fish pieces and pat them completely dry.
2. Place in a bowl and add:

* Lemon juice
   * Salt
   * Turmeric powder
3. Mix gently and let it rest for **10 minutes**.
   This step removes the raw smell and pre-seasons the fish.

---

### **Step 2: Prepare the Marinade**

1. In another mixing bowl, combine:

* Yogurt
   * Ginger-garlic paste
   * Mustard oil
   * Kashmiri red chili powder
   * Red chili powder (optional)
   * Cumin powder
   * Coriander powder
   * Black pepper
   * Garam masala
   * Chaat masala
   * Salt
   * Lemon juice
2. Add the **roasted gram flour** and mix to thicken the marinade.
3. Add **kasuri methi** and food color if desired.
4. Whisk until smooth.

---

### **Step 3: Marinate the Fish**

1. Add the pre-seasoned fish pieces to the marinade.
2. Coat well without breaking the fish.
3. Cover and refrigerate for **at least 30 minutes** (best: **2 hours** for deeper flavor).

---

### **Step 4: Cooking Methods**

#### **Option 1: Oven (Best for Even Cooking)**

1. Preheat oven to **220°C (428°F)**.
2. Line a baking tray with foil and grease lightly.
3. Arrange marinated fish pieces on skewers or directly on tray.
4. Bake for **10–12 minutes**.
5. Turn pieces, brush lightly with oil, and bake for another **5 minutes**.
6. Broil/grill mode for **2–3 minutes** to get charred edges.

#### **Option 2: Grill (Authentic Tandoori Flavor)**

1. Preheat grill.
2. Grease grill grates.
3. Grill fish tikka for **3–4 minutes per side**.
4. Brush oil as needed to prevent drying.

#### **Option 3: Stovetop (Pan or Tawa)**

1. Heat 1–2 tbsp oil on a non-stick tawa.
2. Place fish pieces (without overcrowding).
3. Cook each side for **3–4 minutes** until golden and slightly charred.
4. Keep flame medium to avoid burning the marinade.

---

### **Step 5: Serve**

* Place cooked fish tikka on a serving platter.
* Sprinkle **chaat masala**.
* Garnish with **onion rings, lemon wedges, and coriander**.
* Serve hot with **mint chutney**.

---

# **Optional Add-ons**

* Serve with butter naan, rumali roti, or salad for a complete meal.
* Add vegetables (capsicum, onion) to skewers for variation.
* Drizzle melted butter or ghee for richer flavor.

---

Kolkata-Style Egg Roll

### **Kolkata-Style Egg Roll**

The Kolkata Egg Roll is the undisputed king of street food in West Bengal. It consists of a flaky, layered paratha (flatbread) cooked with a beaten egg on one side, then wrapped around a fresh, crunchy salad of onions, cucumbers, and zesty sauces.

---

### **Ingredients**

**For the Paratha (Dough):**
* **All-Purpose Flour (Maida):** 2 cups
* **Salt:** ½ tsp
* **Sugar:** ½ tsp
* **Oil (Vegetable or Sunflower):** 2 tbsp (for kneading)
* **Warm Water:** As needed to knead soft dough
* **Extra Oil/Ghee:** For frying and layering

**For the Egg Layer:**
* **Eggs:** 4 (1 per roll)
* **Salt:** A pinch per egg

**For the Filling & Assembly:**
* **Red Onion:** 1 large, thinly sliced
* **Cucumber:** 1 medium, peeled and cut into thin juliennes (strips)
* **Green Chilies:** 2-3, finely chopped (adjust to heat preference)
* **Lime/Lemon Juice:** 1 tbsp
* **Chaat Masala:** 1 tsp
* **Black Salt (Kala Namak):** Optional, for authentic flavor
* **Tomato Ketchup:** As needed
* **Chilli Sauce (Red or Green):** As needed
* **Kasundi (Bengali Mustard Sauce):** Optional (highly recommended for an authentic kick)
* **Greaseproof Paper/Butter Paper:** For wrapping

---

### **Instructions**

#### **Step 1: Prepare the Dough**
1.  In a large mixing bowl, combine the **flour**, **salt**, **sugar**, and **2 tbsp oil**.
2.  Mix well with your fingers until the flour has a crumbly texture.
3.  Gradually add **warm water** and knead for 5–7 minutes until you have a soft, smooth, and pliable dough.
4.  Coat the dough with a little oil, cover with a damp cloth, and let it rest for at least **30 minutes**.

#### **Step 2: Roll the Parathas (Laccha Style)**
1.  Divide the dough into 4 equal balls.
2.  Take one ball and roll it out into a thin circle on a lightly floured surface.
3.  Brush the surface generously with oil and sprinkle a pinch of dry flour over it.
4.  **Pleat the dough:** Start folding the dough like a paper fan (accordion pleats) from one end to the other.
5.  Once pleated into a long strip, roll it into a spiral (coil shape) and tuck the end underneath.
6.  Repeat for all dough balls.
7.  Take a coiled ball and gently roll it out again into a circle (approx. 6–7 inches in diameter). *Do not roll it too thin, or you will lose the layers.*

#### **Step 3: Cook the Paratha & Add Egg**
1.  Heat a tawa (griddle) or flat pan over medium heat.
2.  Place the rolled paratha on the pan. Cook for 1 minute, then flip.
3.  Add **1 tsp of oil** around the edges and cook until light golden brown spots appear on both sides. Remove and set aside.
4.  In a small bowl, crack **1 egg**, add a pinch of salt, and beat lightly.
5.  Add **1 tsp of oil** to the pan. Pour the beaten egg into the center of the pan and swirl slightly to spread it to the size of the paratha.
6.  Immediately place the cooked paratha on top of the raw egg while it is still liquid. Press down gently with a spatula so the egg sticks to the bread.
7.  Cook for about 1 minute until the egg is set. Flip it over to crisp up the paratha side again if needed.
8.  Remove from the pan, egg-side up.

#### **Step 4: Assembly**
1.  Place the hot paratha (egg-side up) on a flat surface.
2.  Down the center, arrange a line of sliced **onions**, **cucumbers**, and **green chilies**.
3.  Sprinkle a generous pinch of **Chaat masala** and **black salt** over the veggies.
4.  Squeeze a dash of **lime juice** over the filling.
5.  Drizzle **Tomato Ketchup** and **Chilli Sauce** in a zigzag pattern. (Add **Kasundi** here if using).
6.  Roll the paratha tightly to enclose the filling.

#### **Step 5: Wrapping**
1.  Wrap the bottom half of the roll with greaseproof paper or a paper napkin to hold it together.
2.  Twist the bottom of the paper to seal it so the sauce doesn't drip. Serve immediately while hot and flaky.

---

### **Categorization**

* **Food Categories:** Indian Street Food, Bengali Cuisine, Wraps & Rolls, Fast Food
* **Meal Type:** Evening Snack, Heavy Breakfast, Quick Lunch, Dinner

Paneer Makhani Pizza

## Paneer Makhani Pizza – Detailed Recipe

### Food Categories

Indian Fusion, Vegetarian, Pizza, Italian–Indian Fusion, Baked Dish, Comfort Food

### Best Served As

Lunch, Dinner, Evening Snack

### Meal Type

Main Course

---

## Ingredients

### For the Pizza Base

* All-purpose flour (maida) – 2 cups
* Instant dry yeast – 1 teaspoon
* Sugar – 1 teaspoon
* Salt – 1 teaspoon
* Warm water – ¾ cup (approx.)
* Olive oil – 1 tablespoon

*(You may also use a ready-made pizza base if preferred.)*

---

### For Paneer Makhani Topping

* Paneer (Indian cottage cheese), cubed – 200 grams
* Butter – 2 tablespoons
* Oil – 1 tablespoon
* Onion, finely chopped – 1 medium
* Ginger-garlic paste – 1 teaspoon
* Tomato purée – 1 cup
* Cashew paste – 2 tablespoons (soaked cashews blended smooth)
* Red chili powder – ½ teaspoon
* Kashmiri red chili powder – 1 teaspoon (for color)
* Garam masala – ½ teaspoon
* Kasuri methi (dried fenugreek leaves), crushed – 1 teaspoon
* Fresh cream – 3 tablespoons
* Salt – to taste
* Sugar or honey – ½ teaspoon (optional, for balance)

---

### For Pizza Assembly

* Mozzarella cheese, grated – 1½ to 2 cups
* Onion, thinly sliced – 1 small
* Capsicum (bell pepper), thinly sliced – ½ cup
* Sweet corn (optional) – ¼ cup
* Dried oregano – 1 teaspoon
* Chili flakes – ½ teaspoon
* Butter – for brushing

---

## Instructions

### Step 1: Prepare the Pizza Dough

1. In a small bowl, mix warm water, sugar, and yeast. Let it rest for 5–10 minutes until frothy.
2. In a large bowl, add flour and salt. Mix well.
3. Add the yeast mixture and olive oil. Knead into a soft, smooth dough.
4. Cover and let the dough rise for 1 to 1½ hours, or until doubled in size.
5. Once risen, punch down the dough and roll it into a round pizza base of desired thickness.

---

### Step 2: Prepare Paneer Makhani Sauce

1. Heat butter and oil together in a pan on medium heat.
2. Add chopped onions and sauté until light golden.
3. Add ginger-garlic paste and cook until aromatic.
4. Stir in tomato purée and cook for 5–7 minutes until oil starts separating.
5. Add cashew paste, red chili powder, Kashmiri chili powder, salt, and sugar. Mix well.
6. Add paneer cubes and gently stir to coat them with the gravy.
7. Sprinkle garam masala and kasuri methi.
8. Add fresh cream, mix gently, and cook for another 2 minutes.
9. Turn off heat and allow the mixture to cool slightly.

---

### Step 3: Assemble the Pizza

1. Preheat oven to **220°C (430°F)** for at least 10 minutes.
2. Place the rolled pizza base on a greased baking tray or pizza stone.
3. Spread a generous layer of Paneer Makhani sauce evenly over the base.
4. Sprinkle half of the mozzarella cheese.
5. Add sliced onions, capsicum, sweet corn, and paneer cubes.
6. Top with remaining cheese.
7. Sprinkle oregano and chili flakes on top.

---

### Step 4: Bake the Pizza

1. Bake in the preheated oven for **12–15 minutes**, or until the cheese melts and the crust turns golden.
2. Once baked, brush the edges lightly with butter for extra flavor.
3. Remove from oven and let it rest for 2 minutes before slicing.

---

## Serving Suggestions

* Serve hot with chili oil, garlic dip, or extra makhani sauce.
* Pair with a fresh salad or cold beverage for a complete meal.

---

Grilled Chicken

## Grilled Chicken Recipe

### Food Categories

Chicken, Grilled, Non-Vegetarian, High-Protein, Healthy, Main Course

### Suitable Meal Category

Lunch, Dinner

### Meal Type

Main Dish

---

## Ingredients

### For the Chicken Marinade

* 4 boneless chicken breasts (or thighs)
* 3 tablespoons olive oil
* 2 tablespoons lemon juice (freshly squeezed)
* 3 cloves garlic (minced)
* 1 teaspoon salt (adjust to taste)
* 1 teaspoon black pepper powder
* 1 teaspoon paprika
* 1 teaspoon dried oregano or mixed herbs
* ½ teaspoon chili powder or cayenne pepper (optional, for heat)
* ½ teaspoon cumin powder (optional)
* 1 tablespoon soy sauce or Worcestershire sauce (optional, for depth of flavor)

### Optional Garnish

* Fresh parsley or cilantro (chopped)
* Lemon wedges

---

## Instructions

### Step 1: Prepare the Chicken

1. Rinse the chicken pieces under cold water and pat them dry using paper towels.
2. If the chicken breasts are thick, gently pound them to an even thickness for uniform cooking.

### Step 2: Make the Marinade

1. In a mixing bowl, combine olive oil, lemon juice, garlic, salt, black pepper, paprika, oregano, chili powder, cumin powder, and soy sauce.
2. Whisk all the ingredients until well blended.

### Step 3: Marinate the Chicken

1. Place the chicken in a large bowl or zip-lock bag.
2. Pour the marinade over the chicken and coat each piece evenly.
3. Cover and refrigerate for at least **30 minutes** (for best flavor, marinate for **2–4 hours**).

### Step 4: Preheat the Grill

1. Preheat a grill pan, charcoal grill, or gas grill to **medium-high heat**.
2. Lightly oil the grill grates to prevent sticking.

### Step 5: Grill the Chicken

1. Place the marinated chicken on the hot grill.
2. Grill for **6–8 minutes per side**, depending on thickness.
3. Flip only once for best grill marks.
4. Cook until the internal temperature reaches **75°C (165°F)** and the juices run clear.

### Step 6: Rest and Serve

1. Remove the chicken from the grill and let it rest for **5 minutes**.
2. Garnish with fresh herbs and serve with lemon wedges.

---

## Serving Suggestions

* Serve with grilled vegetables, salad, rice, or roasted potatoes.
* Can be sliced and used in wraps, sandwiches, or salads.

---

## Storage Tips

* Refrigerate leftovers in an airtight container for up to **3 days**.
* Reheat gently to avoid drying out.

---

Moong Dal Khichdi

## Moong Dal Khichdi Recipe

### Description

Moong Dal Khichdi is a comforting, wholesome Indian dish made with rice and split yellow moong dal. It is light on the stomach, nutritious, and easy to digest. Often prepared during illness or when simple home-style food is desired, khichdi is flavored mildly with spices and ghee.

---

## Ingredients

### Main Ingredients

* Rice – ½ cup (short-grain or regular rice)
* Yellow moong dal (split, skinless) – ½ cup
* Water – 3 to 4 cups (adjust for desired consistency)
* Ghee – 2 tablespoons
* Cumin seeds – 1 teaspoon
* Ginger – 1 teaspoon, finely grated or chopped
* Green chili – 1, finely chopped (optional)
* Turmeric powder – ½ teaspoon
* Asafoetida (hing) – a pinch
* Salt – to taste

### Optional Vegetables (Optional but Recommended)

* Carrot – ½ cup, chopped
* Green peas – ¼ cup
* Potato – ½ cup, diced
* Spinach or bottle gourd – ½ cup, chopped

### For Garnishing (Optional)

* Ghee – 1 teaspoon
* Fresh coriander leaves – finely chopped

---

## Instructions

### Step 1: Wash and Soak

1. Wash the rice and moong dal together under running water until the water runs clear.
2. Soak them in water for 15–20 minutes, then drain.

### Step 2: Prepare the Khichdi Base

1. Heat ghee in a pressure cooker or heavy-bottomed pot over medium heat.
2. Add cumin seeds and let them crackle.
3. Add asafoetida, ginger, and green chili. Sauté for a few seconds until aromatic.

### Step 3: Add Dal, Rice, and Spices

1. Add the soaked rice and moong dal to the cooker.
2. Stir well and sauté gently for 1–2 minutes.
3. Add turmeric powder and salt. Mix well.

### Step 4: Add Vegetables and Water

1. Add the chopped vegetables (if using).
2. Pour in 3–4 cups of water, depending on how thick or thin you prefer the khichdi.
3. Mix everything well.

### Step 5: Cook

* **Pressure Cooker:**
  Close the lid and cook for 3–4 whistles on medium heat. Let the pressure release naturally.
* **Pot Method:**
  Cover and cook on low heat, stirring occasionally, until rice and dal are soft and well cooked (about 25–30 minutes).

### Step 6: Final Touch

1. Open the lid and gently mash the khichdi for a creamy texture.
2. Add an extra teaspoon of ghee on top if desired.
3. Garnish with fresh coriander leaves.

---

## Serving Suggestions

* Serve hot with plain yogurt, pickle, papad, or a drizzle of ghee.
* It pairs well with kadhi or a light salad.

---

## Food Categories

Indian, Vegetarian, Comfort Food, Gluten-Free, Healthy, One-Pot Meal, Traditional

---

## Suitable Meal Time

Breakfast, Lunch, Dinner

---

## Meal Type

Main Course, Light Meal

---

Lahori Chicken Curry

## Lahori Chicken Curry

### Description

Lahori Chicken Curry is a rich, spicy, and aromatic Pakistani dish originating from Lahore. It is known for its bold flavors, thick masala (gravy), and generous use of traditional desi spices. This curry is typically enjoyed with naan, roti, or steamed basmati rice and is a staple in Punjabi households.

---

## Ingredients

### Main Ingredients

* Chicken (bone-in, curry cut) – 1 kg
* Cooking oil or ghee – ½ cup
* Onions (finely sliced) – 3 medium
* Tomatoes (finely chopped or blended) – 3 medium
* Yogurt (well whisked) – ½ cup
* Ginger-garlic paste – 2 tablespoons
* Green chilies (slit) – 4 to 6 (adjust to taste)
* Fresh coriander leaves (chopped) – ½ cup
* Fresh ginger (julienned) – 1 tablespoon
* Water – as required

### Whole Spices

* Bay leaves – 2
* Green cardamom – 4 to 5 pods
* Black cardamom – 1
* Cloves – 5 to 6
* Cinnamon stick – 1 small piece
* Cumin seeds – 1 teaspoon

### Ground Spices

* Red chili powder – 1½ teaspoons
* Kashmiri red chili powder – 1 teaspoon (for color)
* Turmeric powder – ½ teaspoon
* Coriander powder – 2 teaspoons
* Cumin powder – 1 teaspoon
* Garam masala powder – 1 teaspoon
* Salt – to taste
* Black pepper powder – ½ teaspoon (optional)

---

## Instructions

### Step 1: Prepare the Base

1. Heat oil or ghee in a heavy-bottomed pot over medium heat.
2. Add cumin seeds and all whole spices. Let them crackle and release aroma.
3. Add sliced onions and fry until deep golden brown. This step is crucial for authentic Lahori flavor.

### Step 2: Masala Preparation

4. Add ginger-garlic paste and sauté for 1–2 minutes until the raw smell disappears.
5. Add chopped or blended tomatoes and cook on medium heat until oil separates from the masala.
6. Stir in salt, red chili powder, turmeric, coriander powder, cumin powder, and black pepper. Cook well for 5–7 minutes.

### Step 3: Yogurt & Chicken

7. Lower the heat and add whisked yogurt gradually, stirring continuously to prevent curdling.
8. Add chicken pieces and mix thoroughly so the masala coats the chicken evenly.
9. Cook on medium heat for 10–12 minutes until chicken changes color and releases its juices.

### Step 4: Curry Formation

10. Add green chilies and enough water to reach desired gravy consistency.
11. Cover and simmer on low heat for 20–25 minutes, stirring occasionally, until chicken is tender and curry thickens.

### Step 5: Finishing Touch

12. Sprinkle garam masala powder and fresh ginger juliennes.
13. Garnish with chopped coriander leaves.
14. Cover and let it rest for 5 minutes before serving.

---

## Serving Suggestions

* Serve hot with **naan, tandoori roti, chapati, or steamed basmati rice**.
* Pair with fresh salad, lemon wedges, and yogurt raita.

---

## Food Categories

Pakistani Cuisine, Punjabi Cuisine, Lahori Food, Chicken Curry, Spicy Food, Traditional Food, Main Course

---

## Meal Category (Time of Day)

Lunch, Dinner

---

## Meal Type

Main Dish, Non-Vegetarian

---

ALOO MATAR Pulao

## **Aloo Matar Pulao**

### **Food Categories**

Indian Cuisine, Vegetarian, Rice Dish, One-Pot Meal, North Indian, Comfort Food

### **Meal Category**

Lunch, Dinner

### **Meal Type**

Main Course

---

## **Ingredients**

### **For the Pulao**

* Basmati rice – 1½ cups
* Potatoes (aloo) – 2 medium, peeled and diced into cubes
* Green peas (matar) – ½ cup (fresh or frozen)
* Onion – 1 medium, thinly sliced
* Green chilies – 1 to 2, slit (adjust to taste)
* Ginger – 1 teaspoon, finely grated
* Garlic – 1 teaspoon, finely chopped (optional)
* Cumin seeds – 1 teaspoon
* Bay leaf – 1
* Cloves – 3 to 4
* Green cardamom – 2
* Cinnamon stick – 1 small piece
* Black peppercorns – 6 to 8
* Turmeric powder – ½ teaspoon
* Red chili powder – ½ teaspoon (optional)
* Garam masala – 1 teaspoon
* Salt – to taste
* Oil or ghee – 2 tablespoons
* Water – 3 cups
* Fresh coriander leaves – 2 tablespoons, chopped
* Lemon juice – 1 tablespoon (optional)

---

## **Instructions**

### **Step 1: Prepare the Rice**

1. Wash the basmati rice thoroughly under running water until the water runs clear.
2. Soak the rice in water for 20–30 minutes.
3. Drain and keep aside.

---

### **Step 2: Sauté Whole Spices**

1. Heat oil or ghee in a heavy-bottomed pan, pressure cooker, or deep pot over medium heat.
2. Add cumin seeds and allow them to crackle.
3. Add bay leaf, cloves, cardamom, cinnamon, and peppercorns.
4. Sauté for a few seconds until aromatic.

---

### **Step 3: Cook Onions and Aromatics**

1. Add sliced onions and sauté until they turn light golden brown.
2. Add ginger, garlic (if using), and green chilies.
3. Sauté for 1–2 minutes until the raw smell disappears.

---

### **Step 4: Add Vegetables and Spices**

1. Add diced potatoes and green peas.
2. Mix well and sauté for 2–3 minutes.
3. Add turmeric powder, red chili powder, garam masala, and salt.
4. Stir gently so the spices coat the vegetables evenly.

---

### **Step 5: Add Rice and Water**

1. Add the soaked and drained rice to the pan.
2. Gently mix the rice with the vegetables without breaking the grains.
3. Pour in water and add lemon juice if using.
4. Bring the mixture to a boil.

---

### **Step 6: Cook the Pulao**

* **In a pot:**

* Cover and cook on low heat for 12–15 minutes until rice is fully cooked and water is absorbed.
* **In a pressure cooker:**

* Cover and cook for 1 whistle on medium heat, then turn off the heat.
  * Let the pressure release naturally.

---

### **Step 7: Rest and Serve**

1. Let the pulao rest for 5 minutes before opening the lid.
2. Gently fluff the rice with a fork.
3. Garnish with chopped fresh coriander leaves.

---

## **Serving Suggestions**

* Serve hot with plain yogurt, raita, pickle, or onion salad.
* Can be paired with papad or a light curry.

---

Chicken Curry

## **Chicken Curry**

### **Food Categories**

Indian Cuisine, Asian Cuisine, Non-Vegetarian, Spicy Food, Home-Style Cooking, Comfort Food

### **Meal Category**

Lunch, Dinner

### **Meal Type**

Main Course

---

## **Ingredients**

### **For Marinating the Chicken**

* Chicken (bone-in or boneless) – 750 grams, cleaned and cut into medium pieces
* Yogurt (curd) – ½ cup
* Turmeric powder – ½ teaspoon
* Red chili powder – 1 teaspoon (adjust to taste)
* Salt – 1 teaspoon or to taste
* Ginger-garlic paste – 1 tablespoon

### **For the Curry Base**

* Cooking oil or ghee – 3 tablespoons
* Onions – 3 medium, finely chopped
* Tomatoes – 2 medium, finely chopped or pureed
* Green chilies – 2, slit
* Ginger-garlic paste – 1 tablespoon

### **Spices**

* Bay leaf – 1
* Cinnamon stick – 1 small piece
* Cloves – 3
* Green cardamom – 2
* Cumin seeds – 1 teaspoon
* Coriander powder – 2 teaspoons
* Red chili powder – 1 teaspoon
* Turmeric powder – ½ teaspoon
* Garam masala – 1 teaspoon

### **Other Ingredients**

* Fresh coriander leaves – 2 tablespoons, chopped
* Water – 1 to 1½ cups (as needed for gravy consistency)
* Salt – to taste

---

## **Instructions**

### **Step 1: Marinate the Chicken**

1. In a large bowl, add chicken pieces, yogurt, turmeric powder, red chili powder, salt, and ginger-garlic paste.
2. Mix well until the chicken is evenly coated.
3. Cover and let it marinate for at least **30 minutes** (1–2 hours for better flavor).

---

### **Step 2: Prepare the Curry Base**

1. Heat oil or ghee in a heavy-bottom pan over medium heat.
2. Add cumin seeds and let them splutter.
3. Add bay leaf, cinnamon, cloves, and cardamom. Sauté for a few seconds until aromatic.
4. Add chopped onions and cook until golden brown.
5. Add ginger-garlic paste and green chilies. Sauté for 2–3 minutes until the raw smell disappears.

---

### **Step 3: Add Tomatoes and Spices**

1. Add chopped tomatoes or tomato puree to the pan.
2. Cook until the oil starts separating from the mixture.
3. Add coriander powder, red chili powder, turmeric powder, and salt.
4. Mix well and cook for another 2–3 minutes.

---

### **Step 4: Cook the Chicken**

1. Add the marinated chicken along with any remaining marinade.
2. Mix well to coat the chicken with the masala.
3. Cook on medium heat for 5–7 minutes, stirring occasionally, until the chicken starts releasing juices.

---

### **Step 5: Simmer the Curry**

1. Add water according to your desired gravy thickness.
2. Cover and let the curry simmer on low heat for **15–20 minutes**, or until the chicken is fully cooked and tender.
3. Stir occasionally to prevent sticking.

---

### **Step 6: Finish the Dish**

1. Sprinkle garam masala and mix gently.
2. Garnish with fresh coriander leaves.
3. Turn off the heat and let the curry rest for 5 minutes before serving.

---

## **Serving Suggestions**

* Serve hot with **steamed rice, jeera rice, naan, roti, or paratha**.
* Pairs well with onion salad and lemon wedges.

---

ANDA BIRYANI

## ANDA BIRYANI (Egg Biryani)

### Description

Anda Biryani is a flavorful Indian rice dish made with **boiled eggs**, **aromatic basmati rice**, **fragrant whole spices**, and a **rich, spiced masala**. It is a popular vegetarian-friendly alternative to chicken biryani and is widely enjoyed for lunch or dinner.

---

## Food Categories

Indian Cuisine, Mughlai Cuisine, Rice Dish, Egg-Based Dish, Spicy Food, Main Course

---

## Suitable Meal Time

Lunch, Dinner

---

## Meal Type

Main Course

---

## Ingredients

### For Rice

* Basmati rice – 2 cups
* Water – 6 cups
* Bay leaf – 1
* Green cardamom – 2
* Cloves – 4
* Cinnamon stick – 1 small
* Salt – to taste

### For Eggs

* Eggs – 6 (hard-boiled)
* Turmeric powder – ¼ teaspoon
* Red chili powder – ½ teaspoon
* Salt – a pinch
* Oil – 1 tablespoon

### For Biryani Masala

* Oil or ghee – 3 tablespoons
* Onion – 3 large (thinly sliced)
* Ginger-garlic paste – 2 tablespoons
* Green chilies – 2 (slit)
* Tomato – 2 medium (chopped)
* Yogurt (curd) – ½ cup
* Turmeric powder – ½ teaspoon
* Red chili powder – 1 teaspoon
* Coriander powder – 1½ teaspoons
* Garam masala – 1 teaspoon
* Biryani masala – 1½ teaspoons
* Salt – to taste

### Whole Spices

* Bay leaf – 1
* Green cardamom – 2
* Black cardamom – 1
* Cloves – 4
* Cinnamon stick – 1
* Cumin seeds – 1 teaspoon

### For Layering & Garnish

* Fresh mint leaves – ½ cup (chopped)
* Fresh coriander leaves – ½ cup (chopped)
* Fried onions – ½ cup
* Saffron strands – a pinch (soaked in warm milk) OR rose water – 1 teaspoon
* Ghee – 1 tablespoon

---

## Instructions

### Step 1: Cook the Rice

1. Wash the basmati rice thoroughly and soak for 30 minutes.
2. Boil water in a large pot and add whole spices, bay leaf, and salt.
3. Add soaked rice and cook until **70% done** (rice should be firm).
4. Drain the rice and keep aside.

---

### Step 2: Prepare the Eggs

1. Heat oil in a pan.
2. Lightly fry the boiled eggs with turmeric, red chili powder, and salt until golden.
3. Make shallow slits on eggs to absorb masala. Set aside.

---

### Step 3: Make the Masala

1. Heat oil or ghee in a heavy-bottomed pan.
2. Add whole spices and cumin seeds; sauté until aromatic.
3. Add sliced onions and fry until golden brown.
4. Add ginger-garlic paste and green chilies; sauté until raw smell disappears.
5. Add chopped tomatoes and cook until oil separates.
6. Lower heat and add yogurt; mix well.
7. Add turmeric, chili powder, coriander powder, garam masala, biryani masala, and salt.
8. Add fried eggs and gently mix to coat them with masala.
9. Cook for 5–7 minutes on low heat.

---

### Step 4: Layer the Biryani

1. Spread a layer of rice over the egg masala.
2. Sprinkle mint, coriander, fried onions, saffron milk/rose water, and ghee.
3. Add remaining rice and repeat garnishing.

---

### Step 5: Dum Cooking

1. Cover the pan tightly with a lid.
2. Cook on **very low heat for 20 minutes** (dum method).
3. Turn off heat and let it rest for 10 minutes before serving.

---

## Serving Suggestions

* Serve hot with **raita**, **salad**, or **mirchi ka salan**.
* A squeeze of lemon enhances flavor.

---

## Summary

* **Dish Name:** Anda Biryani
* **Cuisine:** Indian
* **Food Category:** Rice Dish, Egg-Based Main Course
* **Meal Type:** Main Course
* **Best Served:** Lunch or Dinner

Omelette

## Omelette Recipe

### Ingredients

* 2 large eggs
* 2 tablespoons milk or water (optional, for fluffiness)
* Salt to taste
* Black pepper to taste
* 1 tablespoon butter or cooking oil

**Optional Fillings (choose as desired):**

* 2 tablespoons finely chopped onion
* 2 tablespoons chopped tomato
* 2 tablespoons chopped bell pepper
* 2 tablespoons grated cheese
* 1 tablespoon chopped fresh herbs (coriander, parsley, or chives)
* Cooked mushrooms, spinach, or cooked meat (optional)

---

### Instructions

1. **Prepare the Egg Mixture**
   Crack the eggs into a bowl. Add milk or water (if using), salt, and black pepper. Whisk well until the yolks and whites are fully combined and slightly frothy.

2. **Heat the Pan**
   Place a non-stick frying pan over medium heat. Add butter or oil and let it melt and coat the pan evenly.

3. **Cook the Omelette Base**
   Pour the egg mixture into the hot pan. Tilt the pan gently so the eggs spread evenly.

4. **Add Fillings (Optional)**
   When the eggs begin to set at the edges but are still slightly runny in the center, sprinkle your chosen fillings evenly over one side or across the surface.

5. **Fold the Omelette**
   Once the bottom is lightly golden and the eggs are mostly set, use a spatula to gently fold the omelette in half or roll it, depending on your preference.

6. **Finish Cooking**
   Cook for another 30–60 seconds until the inside is just set but still soft. Avoid overcooking to keep the omelette tender.

7. **Serve**
   Slide the omelette onto a plate and serve immediately, optionally with toast, salad, or fresh fruit.

---

### Food Categories

Egg-based dish, Quick meal, Protein-rich, Vegetarian (if no meat added), Pan-fried food

---

### Meal Category (Time of Day)

Breakfast, Brunch, Light lunch, Light dinner

---

### Meal Type

Main dish, Single-serving meal

Veg Burger

## Veg Burger Recipe

### Food Categories

Vegetarian, Fast Food, Street Food, Snack, Indian-Inspired, Western Cuisine

### Best Time to Eat

Breakfast, Lunch, Dinner, Evening Snack

### Meal Type

Main Course, Snack

---

## Ingredients

### For Vegetable Patty

* Boiled potatoes – 3 medium (mashed)
* Boiled mixed vegetables (carrot, peas, beans) – 1 cup
* Onion – 1 small (finely chopped)
* Green chili – 1 (finely chopped, optional)
* Ginger-garlic paste – 1 teaspoon
* Bread crumbs – ½ cup
* Cornflour – 2 tablespoons
* Salt – to taste
* Black pepper powder – ½ teaspoon
* Red chili powder – ½ teaspoon
* Garam masala – ½ teaspoon
* Fresh coriander leaves – 2 tablespoons (finely chopped)
* Oil – for shallow frying

### For Burger Assembly

* Burger buns – 2 (halved)
* Butter – 2 tablespoons
* Lettuce leaves – as needed
* Tomato slices – as needed
* Onion slices – as needed
* Cheese slice – optional

### For Spreads (Optional but Recommended)

* Mayonnaise – 2 tablespoons
* Tomato ketchup – 2 tablespoons
* Green chutney or mustard sauce – as desired

---

## Instructions

### Step 1: Prepare the Vegetable Patty

1. In a large bowl, add mashed boiled potatoes and boiled mixed vegetables.
2. Add chopped onion, green chili, ginger-garlic paste, and coriander leaves.
3. Sprinkle salt, black pepper powder, red chili powder, and garam masala.
4. Add bread crumbs and cornflour to bind the mixture.
5. Mix everything well until a firm dough-like mixture is formed.
6. Divide the mixture into equal portions and shape them into round, flat patties.

---

### Step 2: Cook the Patty

1. Heat oil in a pan over medium heat.
2. Place the patties in the pan and shallow fry them.
3. Cook until golden brown and crispy on both sides.
4. Remove and place on tissue paper to absorb excess oil.

---

### Step 3: Toast the Burger Buns

1. Heat a pan and add butter.
2. Place the burger bun halves cut-side down.
3. Toast until lightly golden and crisp.

---

### Step 4: Assemble the Veg Burger

1. Spread mayonnaise, ketchup, or chutney on the inner side of the buns.
2. Place a lettuce leaf on the bottom bun.
3. Add the vegetable patty on top.
4. Place a cheese slice (if using).
5. Add tomato and onion slices.
6. Cover with the top bun.

---

### Step 5: Serve

* Serve hot with French fries, potato wedges, or a fresh salad.
* Enjoy with tomato ketchup or cold beverage.

---

## Tips

* For a healthier version, air-fry or bake the patties instead of frying.
* You can add grated paneer or tofu for extra protein.
* Whole wheat buns can be used for a healthier option.

---

Chicken biryani

## Chicken Biryani Recipe

### Description

Chicken Biryani is a classic South Asian rice dish made with fragrant basmati rice, marinated chicken, aromatic spices, and fresh herbs. It is known for its rich flavor, layered cooking method, and irresistible aroma.

---

## Ingredients

### For Chicken Marinade

* Chicken (bone-in preferred) – 1 kg
* Yogurt (curd) – 1 cup
* Ginger-garlic paste – 2 tablespoons
* Red chili powder – 1½ teaspoons
* Turmeric powder – ½ teaspoon
* Garam masala powder – 1 teaspoon
* Coriander powder – 1 teaspoon
* Lemon juice – 2 tablespoons
* Salt – to taste
* Fresh mint leaves (chopped) – ½ cup
* Fresh coriander leaves (chopped) – ½ cup

### For Rice

* Basmati rice – 3 cups
* Water – as needed
* Bay leaves – 2
* Green cardamom – 4
* Cloves – 4
* Cinnamon stick – 1 medium
* Salt – to taste

### For Biryani Masala & Layering

* Onions (thinly sliced) – 4 large
* Cooking oil or ghee – ½ cup
* Green chilies (slit) – 3 to 4
* Ginger juliennes – 1 tablespoon
* Saffron – a few strands soaked in warm milk (or rose water)
* Biryani masala powder – 1½ tablespoons
* Fried onions (optional, for garnish)

---

## Instructions

### Step 1: Marinate the Chicken

1. In a large bowl, add chicken, yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, coriander powder, lemon juice, salt, mint, and coriander leaves.
2. Mix well until the chicken is evenly coated.
3. Cover and marinate for **at least 1 hour** (overnight for best flavor).

---

### Step 2: Prepare the Rice

1. Wash basmati rice thoroughly and soak it for **30 minutes**.
2. Boil water in a large pot and add bay leaves, cardamom, cloves, cinnamon, and salt.
3. Add soaked rice and cook until **70% cooked** (rice should still have a bite).
4. Drain the rice and set aside.

---

### Step 3: Fry the Onions

1. Heat oil or ghee in a deep pan.
2. Add sliced onions and fry until **golden brown and crispy**.
3. Remove half the fried onions for garnishing.

---

### Step 4: Cook the Chicken

1. In the same pan, add green chilies and ginger juliennes.
2. Add the marinated chicken and cook on medium heat for **10–15 minutes** until the chicken is partially cooked and oil starts to separate.
3. Sprinkle biryani masala and mix gently.

---

### Step 5: Layer the Biryani

1. Lower the heat and spread a layer of cooked rice over the chicken.
2. Sprinkle fried onions, mint leaves, coriander leaves, and saffron milk.
3. Repeat layers if needed, ending with rice on top.

---

### Step 6: Dum (Slow Cooking)

1. Cover the pan tightly with a lid or seal with dough.
2. Cook on **very low heat for 20–25 minutes**.
3. Turn off the heat and let it rest for **10 minutes** before opening.

---

### Step 7: Serve

* Gently fluff the biryani before serving.
* Serve hot with **raita, salad, or boiled eggs**.

---

## Food Categories

Indian Cuisine, South Asian Cuisine, Rice Dish, Spiced Dish, Traditional Food, Non-Vegetarian, Main Course, Festival Food

---

## Meal Category

Lunch, Dinner

---

## Meal Type

Main Meal

---

Veg Soya Chaap Korma

## Veg Soya Chaap Korma Recipe

### Description

Veg Soya Chaap Korma is a rich, creamy North Indian curry made with tender soya chaap pieces cooked in a mildly spiced, aromatic gravy of onions, yogurt, nuts, and whole spices. This dish is known for its royal texture and balanced flavors, making it perfect for special meals or festive occasions.

---

## Ingredients

### Main Ingredients

* Soya Chaap sticks – 6 to 8 (cut into medium pieces)
* Oil – 2 tablespoons
* Ghee – 1 tablespoon
* Onions – 2 medium (thinly sliced)
* Ginger-garlic paste – 1 tablespoon
* Green chilies – 2 (slit)
* Fresh curd (yogurt) – ½ cup (whisked)
* Cashew nuts – 10 to 12 (soaked and ground into paste)
* Water – as required
* Salt – to taste
* Sugar – ½ teaspoon (optional)
* Fresh coriander leaves – for garnish

### Whole Spices

* Bay leaf – 1
* Green cardamom – 3
* Cloves – 4
* Cinnamon – 1-inch stick
* Cumin seeds – 1 teaspoon

### Ground Spices

* Coriander powder – 2 teaspoons
* Red chili powder – 1 teaspoon (adjust to taste)
* Turmeric powder – ½ teaspoon
* Garam masala – 1 teaspoon
* Kashmiri red chili powder – 1 teaspoon (for color, optional)

---

## Instructions

### Step 1: Prepare the Soya Chaap

1. If using packed soya chaap, rinse thoroughly under running water to remove excess brine.
2. Boil water in a pan, add a pinch of salt, and blanch the soya chaap pieces for 3–4 minutes.
3. Drain the water, squeeze gently, and keep aside.

### Step 2: Fry the Soya Chaap

1. Heat 1 tablespoon oil in a pan.
2. Lightly shallow-fry the soya chaap pieces until golden from all sides.
3. Remove and keep aside. This step enhances flavor and texture.

### Step 3: Prepare the Korma Base

1. Heat remaining oil and ghee in a heavy-bottom pan.
2. Add cumin seeds and whole spices (bay leaf, cardamom, cloves, cinnamon). Sauté until aromatic.
3. Add sliced onions and cook on medium heat until golden brown.
4. Add ginger-garlic paste and green chilies. Sauté until raw smell disappears.

### Step 4: Add Spices and Yogurt

1. Lower the flame and add turmeric, coriander powder, red chili powder, and Kashmiri chili powder.
2. Mix well and add whisked curd gradually, stirring continuously to avoid curdling.
3. Cook until oil starts separating from the masala.

### Step 5: Add Cashew Paste and Soya Chaap

1. Add the prepared cashew paste and mix well.
2. Add fried soya chaap pieces and stir to coat them evenly with the gravy.
3. Add water as required to adjust consistency.

### Step 6: Final Cooking

1. Cover and cook on low flame for 10–12 minutes so the soya chaap absorbs the flavors.
2. Add salt and sugar (if using).
3. Sprinkle garam masala and mix gently.

### Step 7: Garnish and Serve

1. Turn off the heat and garnish with freshly chopped coriander leaves.
2. Serve hot.

---

## Serving Suggestions

* Serve Veg Soya Chaap Korma with **naan, butter roti, tandoori roti, paratha, or jeera rice**.
* Best enjoyed with a side of onion salad and lemon wedges.

---

## Food Categories (Comma-Separated)

Indian Cuisine, North Indian, Vegetarian, Curry, Korma, Protein-Rich, Festive Food, Main Course, Lunch, Dinner

---

## Meal Type

**Main Course**

---

Chicken Bhuna Masala

## Chicken Bhuna Masala Recipe

### Description

Chicken Bhuna Masala is a rich, thick, and intensely flavored Indian dish where chicken is slow-cooked in a reduced onion-tomato masala with aromatic spices. The term *“bhuna”* refers to the cooking technique of sautéing spices and meat until the masala becomes thick, glossy, and coats the chicken beautifully.

---

## Ingredients

### Main Ingredients

* Chicken (bone-in preferred) – 750 grams
* Onions (finely chopped) – 3 medium
* Tomatoes (finely chopped or pureed) – 3 medium
* Ginger-garlic paste – 2 tablespoons
* Green chilies (slit) – 2
* Fresh coriander leaves (chopped) – 2 tablespoons
* Cooking oil or ghee – 4 tablespoons

### Whole Spices

* Bay leaf – 1
* Cinnamon stick – 1 inch
* Green cardamom – 3 pods
* Cloves – 4
* Cumin seeds – 1 teaspoon

### Ground Spices

* Turmeric powder – ½ teaspoon
* Red chili powder – 1 teaspoon (adjust to taste)
* Coriander powder – 2 teaspoons
* Cumin powder – 1 teaspoon
* Garam masala powder – 1 teaspoon
* Black pepper powder – ½ teaspoon
* Salt – to taste

### Optional (for enhanced flavor)

* Yogurt (whisked) – 2 tablespoons
* Kasuri methi (dried fenugreek leaves, crushed) – 1 teaspoon

---

## Instructions

### Step 1: Heat the Oil

Heat oil or ghee in a heavy-bottomed pan or kadai over medium heat. Add cumin seeds and let them splutter. Add bay leaf, cinnamon, cardamom, and cloves. Sauté for a few seconds until aromatic.

### Step 2: Cook the Onions

Add finely chopped onions and sauté until they turn golden brown. This step is crucial for deep flavor, so take your time and stir frequently.

### Step 3: Add Ginger-Garlic and Chilies

Add ginger-garlic paste and slit green chilies. Sauté until the raw smell disappears and oil begins to separate slightly.

### Step 4: Add Tomatoes

Add chopped or pureed tomatoes and cook until the mixture thickens, darkens in color, and oil starts releasing from the sides. This is the *bhuna* stage and can take 8–10 minutes.

### Step 5: Add Spices

Lower the heat and add turmeric powder, red chili powder, coriander powder, cumin powder, salt, and black pepper. Mix well and sauté for 1–2 minutes to roast the spices.

### Step 6: Add Chicken

Add chicken pieces and mix thoroughly so the masala coats the chicken evenly. Cook on medium-high heat for 5–7 minutes, stirring occasionally, until the chicken begins to release moisture.

### Step 7: Slow Bhuna Cooking

Reduce heat, cover the pan, and let the chicken cook in its own juices for 15–20 minutes. Stir occasionally to prevent sticking. The masala should become thick and cling to the chicken.

### Step 8: Final Flavoring

Add yogurt (if using), garam masala, and crushed kasuri methi. Mix well and cook uncovered for 3–5 minutes until the masala is rich and glossy.

### Step 9: Garnish and Serve

Turn off the heat and garnish with fresh coriander leaves. Serve hot.

---

## Serving Suggestions

* Serve with naan, tandoori roti, paratha, or steamed basmati rice
* Pairs well with onion salad and lemon wedges

---

## Food Categories

Indian Cuisine, North Indian, Non-Vegetarian, Chicken Curry, Spicy Dish, Traditional Recipe, Home-Style Cooking

---

## Meal Category (Time of Day)

Lunch, Dinner

---

## Meal Type

Main Course

---

Kothu Parotta

## Kothu Parotta – Detailed Recipe

### Food Categories

Street Food, South Indian Cuisine, Tamil Nadu Special, Non-Vegetarian (or Vegetarian), Comfort Food

### Suitable For

Lunch, Dinner (also commonly eaten as late-night food)

### Meal Type

Main Course

---

## Ingredients

### For Kothu Parotta Base

* Parotta – 4 to 5 (preferably leftover, chopped finely)
* Oil – 2 to 3 tablespoons
* Onion – 2 medium, finely chopped
* Green chilies – 2, finely chopped
* Ginger-garlic paste – 1 tablespoon
* Curry leaves – 1 sprig
* Tomato – 1 medium, finely chopped

### Spices

* Turmeric powder – ¼ teaspoon
* Red chili powder – 1 teaspoon (adjust to taste)
* Coriander powder – 1 teaspoon
* Garam masala – ½ teaspoon
* Salt – to taste
* Pepper powder – ½ teaspoon (optional, for extra flavor)

### Protein Options (choose one)

* Egg – 2 to 3, beaten
  **or**
* Cooked chicken (boneless, shredded) – 1 cup
  **or**
* Mixed vegetables (carrot, beans, cabbage, peas) – 1 cup

### Additional Ingredients

* Kothu parotta salna / kurma / chicken gravy – ½ to 1 cup (important for authentic flavor)
* Fresh coriander leaves – 2 tablespoons, finely chopped
* Lemon juice – 1 teaspoon (optional)

---

## Instructions

### Step 1: Prepare the Parotta

1. Stack the parottas and chop them into small bite-sized pieces using a sharp knife.
2. Set aside. Slightly dry parottas work best as they absorb flavors well.

### Step 2: Sauté the Base

1. Heat oil in a wide, heavy-bottomed pan or kadai on medium heat.
2. Add curry leaves and let them splutter.
3. Add chopped onions and sauté until they turn translucent.
4. Add green chilies and ginger-garlic paste. Cook until the raw smell disappears.

### Step 3: Add Vegetables or Chicken

* **For chicken**: Add shredded cooked chicken and sauté for 2–3 minutes.
* **For vegetables**: Add mixed vegetables and cook until soft.
  Stir well to combine with the onion mixture.

### Step 4: Spice It Up

1. Add turmeric powder, red chili powder, coriander powder, garam masala, pepper powder, and salt.
2. Mix well and cook for 1–2 minutes until the spices release aroma.

### Step 5: Add Tomato

1. Add chopped tomatoes and cook until they turn soft and slightly mushy.
2. The mixture should look well-blended and slightly oily.

### Step 6: Scramble the Eggs (if using)

1. Pour beaten eggs into the pan.
2. Stir continuously and scramble until the eggs are fully cooked and mixed with the masala.

### Step 7: Add Parotta and Gravy

1. Add the chopped parotta to the pan.
2. Pour in salna or gravy gradually while mixing.
3. Using a spatula, keep chopping and mixing the parotta with the masala until everything is well combined and moist.

### Step 8: Final Touch

1. Cook on medium-low heat for 3–5 minutes, stirring constantly.
2. Add lemon juice if desired and mix well.
3. Garnish with fresh coriander leaves.

---

## Serving Suggestions

* Serve hot with extra salna, raita, or plain onion salad.
* Best enjoyed fresh, straight from the pan, for authentic street-style taste.

Spinach Omelette Recipe (Palak omelet)

## Spinach Omelette Recipe (Palak Omelette)

### Description

Spinach Omelette, also known as **Palak Omelette**, is a nutritious and protein-rich dish made with fresh spinach, eggs, and mild spices. It is quick to prepare, healthy, and perfect for a wholesome meal at any time of the day, especially breakfast.

---

## Ingredients

* Eggs – 2 large
* Fresh spinach (palak) – 1 cup, finely chopped
* Onion – 2 tablespoons, finely chopped (optional)
* Green chili – 1, finely chopped (adjust to taste)
* Garlic – 1 small clove, finely minced (optional)
* Salt – to taste
* Black pepper powder – ¼ teaspoon
* Red chili powder – a pinch (optional)
* Turmeric powder – a pinch (optional)
* Oil or butter – 1 teaspoon

---

## Instructions

1. **Prepare the Spinach**

* Wash the spinach thoroughly under running water.
   * Finely chop it and set aside.

2. **Beat the Eggs**

* Crack the eggs into a mixing bowl.
   * Add salt, black pepper, red chili powder, and turmeric (if using).
   * Beat well until the mixture becomes light and slightly frothy.

3. **Add Vegetables**

* Add chopped spinach, onion, green chili, and garlic to the beaten eggs.
   * Mix everything evenly so the spinach is well coated with the egg mixture.

4. **Heat the Pan**

* Heat a non-stick pan on medium flame.
   * Add oil or butter and spread it evenly.

5. **Cook the Omelette**

* Pour the egg and spinach mixture into the pan.
   * Spread gently and let it cook on medium-low heat for 1–2 minutes.

6. **Flip and Finish**

* When the base is set and lightly golden, carefully flip the omelette.
   * Cook the other side for another 1 minute until fully cooked.

7. **Serve Hot**

* Transfer to a plate and serve immediately with toast, bread, or salad.

---

## Food Categories

Breakfast, Quick & Easy, Healthy Recipe, High-Protein, Indian Cuisine, Non-Vegetarian

---

## Meal Timing Category

Breakfast, Brunch, Light Lunch, Dinner

---

## Meal Type

Non-Vegetarian, Egg-Based Dish, Protein-Rich Meal

---

Veg Biryani

## Veg Biryani Recipe

Veg Biryani is a flavorful and aromatic Indian rice dish made with basmati rice, mixed vegetables, herbs, and whole spices. It is a complete and satisfying one-pot meal.

---

### Ingredients

#### For Rice

* Basmati rice – 2 cups
* Water – 8 cups
* Bay leaf – 1
* Green cardamom – 2
* Cloves – 4
* Cinnamon stick – 1 small
* Salt – to taste

#### For Vegetables

* Carrot (chopped) – 1 medium
* Green beans (chopped) – ½ cup
* Green peas – ½ cup
* Potato (cubed) – 1 medium
* Cauliflower florets – 1 cup

#### For Biryani Masala Base

* Cooking oil or ghee – 3 tablespoons
* Onion (thinly sliced) – 2 large
* Ginger-garlic paste – 1 tablespoon
* Green chilies (slit) – 2
* Tomato (chopped) – 2 medium
* Yogurt (curd) – ½ cup
* Biryani masala powder – 2 teaspoons
* Red chili powder – 1 teaspoon
* Turmeric powder – ½ teaspoon
* Coriander powder – 1 teaspoon
* Garam masala – ½ teaspoon
* Salt – to taste

#### Whole Spices

* Cumin seeds – 1 teaspoon
* Bay leaf – 1
* Green cardamom – 2
* Black cardamom – 1
* Cloves – 4
* Cinnamon stick – 1 inch

#### Herbs & Garnish

* Fresh coriander leaves (chopped) – ¼ cup
* Fresh mint leaves (chopped) – ¼ cup
* Saffron – a few strands soaked in warm milk (optional)
* Fried onions – for garnish (optional)

---

### Instructions

#### Step 1: Prepare the Rice

1. Wash the basmati rice thoroughly and soak it in water for 30 minutes.
2. Boil water in a large pot, add whole spices, bay leaf, and salt.
3. Add soaked rice and cook until it is 70–80% cooked.
4. Drain the rice and keep it aside.

#### Step 2: Prepare the Vegetable Masala

1. Heat oil or ghee in a deep pan or pressure cooker.
2. Add cumin seeds and whole spices; sauté until aromatic.
3. Add sliced onions and fry until golden brown.
4. Add ginger-garlic paste and green chilies; sauté for 1–2 minutes.
5. Add chopped tomatoes and cook until soft and oil separates.
6. Add yogurt and mix well on low heat to avoid curdling.
7. Add turmeric powder, red chili powder, coriander powder, biryani masala, garam masala, and salt.
8. Add all vegetables, mix well, and cook for 5–7 minutes until partially tender.

#### Step 3: Layering the Biryani

1. Reduce heat to low.
2. Spread half of the cooked rice over the vegetable masala.
3. Sprinkle chopped mint, coriander leaves, and saffron milk.
4. Add the remaining rice as the top layer.
5. Garnish with fried onions and a little ghee if desired.

#### Step 4: Dum Cooking

1. Cover the pan tightly with a lid (seal edges with dough if possible).
2. Cook on very low heat for 20–25 minutes.
3. Turn off the heat and let it rest for 10 minutes.
4. Gently fluff the biryani before serving.

---

### Serving Suggestions

Serve hot Veg Biryani with:

* Raita (yogurt dip)
* Salad
* Papad
* Lemon wedges

---

### Food Categories

Indian Cuisine, Vegetarian, Rice Dish, One-Pot Meal, Festive Food, Main Course

---

### Meal Category (Time of Day)

Lunch, Dinner

---

### Meal Type

Main Course

---

Tehri

## Tehri Recipe (Traditional North Indian Style)

### Description

**Tehri** is a flavorful one-pot rice dish from North India, especially Uttar Pradesh. It is similar to vegetable pulao but cooked with potatoes and seasonal vegetables, infused with aromatic spices and mild heat. Traditionally vegetarian, it is wholesome, comforting, and easy to prepare.

---

## Ingredients

### Main Ingredients

* Basmati rice – 1½ cups
* Potatoes – 2 medium, peeled and diced
* Green peas – ½ cup
* Carrot – 1 medium, chopped
* Green beans – 8–10, chopped
* Onion – 2 medium, thinly sliced
* Tomato – 1 medium, finely chopped
* Green chilies – 2, slit
* Ginger – 1 tablespoon, crushed or grated
* Garlic – 1 tablespoon, minced

### Whole Spices

* Bay leaf – 1
* Cumin seeds – 1 teaspoon
* Cloves – 4
* Green cardamom – 3
* Black cardamom – 1 (optional)
* Cinnamon – 1 small stick

### Ground Spices

* Turmeric powder – ½ teaspoon
* Red chili powder – ½ teaspoon (adjust to taste)
* Coriander powder – 1 teaspoon
* Garam masala – 1 teaspoon

### Other Ingredients

* Mustard oil or ghee – 3 tablespoons
* Salt – to taste
* Water – 3 cups
* Fresh coriander leaves – for garnish
* Lemon juice – 1 teaspoon (optional)

---

## Instructions

### Step 1: Prepare the Rice

1. Wash the basmati rice thoroughly until the water runs clear.
2. Soak the rice in water for 20–30 minutes. Drain and set aside.

### Step 2: Sauté the Spices

1. Heat mustard oil or ghee in a heavy-bottomed pot or pressure cooker.
2. Add cumin seeds and let them crackle.
3. Add bay leaf, cloves, cardamom, and cinnamon. Sauté until aromatic.

### Step 3: Cook the Base

1. Add sliced onions and sauté until golden brown.
2. Add ginger, garlic, and green chilies. Cook for 1–2 minutes until raw smell disappears.
3. Add chopped tomatoes and cook until soft and oil starts separating.

### Step 4: Add Vegetables & Spices

1. Add potatoes, carrots, peas, and beans. Mix well.
2. Add turmeric powder, red chili powder, coriander powder, garam masala, and salt.
3. Cook for 3–4 minutes, stirring occasionally.

### Step 5: Add Rice & Water

1. Add the soaked and drained rice. Gently mix so rice doesn’t break.
2. Pour in water and bring to a boil.
3. Taste and adjust salt if needed.

### Step 6: Cook the Tehri

* **Pressure Cooker Method:**
  Close the lid and cook for 2 whistles on medium heat. Turn off heat and let pressure release naturally.

* **Pot Method:**
  Cover and cook on low heat for 15–18 minutes until rice is fluffy and water absorbed.

### Step 7: Final Touch

1. Gently fluff the rice with a fork.
2. Garnish with fresh coriander leaves and sprinkle lemon juice if desired.

---

## Serving Suggestions

* Serve hot with plain yogurt, raita, pickle, or green chutney.
* Pairs well with papad or salad.

---

## Food Categories

Vegetarian, Indian Cuisine, North Indian, Rice Dish, One-Pot Meal, Comfort Food, Lunch, Dinner

---

## Meal Type

Main Course

---

Paneer Sandwich

## Paneer Sandwich Recipe

### Food Categories

Vegetarian, Indian Cuisine, Sandwich, Quick Snack, Street Food, Breakfast, Lunch, Light Dinner

### Meal Type

Breakfast, Snack, Lunch, Light Dinner

---

## Ingredients

### For the Paneer Filling

* Paneer (cottage cheese) – 200 grams, grated or finely crumbled
* Onion – 1 small, finely chopped
* Tomato – 1 small, finely chopped (seeds removed)
* Green capsicum – 1 small, finely chopped
* Green chili – 1, finely chopped (optional)
* Fresh coriander leaves – 2 tablespoons, finely chopped
* Ginger – ½ teaspoon, grated

### Spices and Seasoning

* Salt – to taste
* Black pepper powder – ½ teaspoon
* Red chili powder – ½ teaspoon (optional)
* Garam masala – ¼ teaspoon
* Chaat masala – ½ teaspoon (optional)

### Other Ingredients

* Butter – as needed
* Bread slices – 6 to 8 (white, brown, or whole wheat)
* Cheese slices or grated cheese – optional

---

## Instructions

### Step 1: Prepare the Paneer Filling

1. In a mixing bowl, add grated or crumbled paneer.
2. Add chopped onion, tomato, capsicum, green chili, coriander leaves, and grated ginger.
3. Sprinkle salt, black pepper powder, red chili powder, garam masala, and chaat masala.
4. Mix everything well until all ingredients are evenly combined. Taste and adjust seasoning if required.

---

### Step 2: Assemble the Sandwich

1. Take two bread slices and spread butter evenly on one side of each slice.
2. Place a generous portion of the paneer filling on the buttered side of one bread slice.
3. Add a cheese slice or some grated cheese if using.
4. Cover with the second bread slice, buttered side facing down.

---

### Step 3: Toast the Sandwich

**Using a Pan:**

1. Heat a pan or tawa on medium flame.
2. Place the prepared sandwich on the pan.
3. Toast until golden brown from one side, then flip and toast the other side.
4. Press gently with a spatula for even cooking.

**Using a Sandwich Toaster:**

1. Preheat the sandwich toaster.
2. Place the sandwich inside and toast until crisp and golden.

---

### Step 4: Serve

1. Remove the sandwich from heat and cut diagonally or into halves.
2. Serve hot with green chutney, tomato ketchup, or mint mayo.

---

## Serving Suggestions

* Pair with tea or coffee for breakfast
* Serve with salad or soup for a light lunch
* Enjoy as an evening snack or quick dinner option

---

Paneer Pulao

## Paneer Pulao Recipe

### Description

Paneer Pulao is a fragrant Indian rice dish made with basmati rice, soft paneer cubes, whole spices, and vegetables. It is mildly spiced, aromatic, and rich in flavor, making it suitable for both everyday meals and special occasions.

---

## Ingredients

### Main Ingredients

* Basmati rice – 1 cup
* Paneer (cottage cheese), cubed – 200 grams
* Water – 2 cups
* Ghee or oil – 2 tablespoons
* Onion, thinly sliced – 1 medium
* Green peas – ½ cup
* Carrot, diced – 1 small
* Green chili, slit – 1 (optional)
* Ginger-garlic paste – 1 teaspoon

### Whole Spices

* Bay leaf – 1
* Cinnamon stick – 1 small piece
* Green cardamom – 3 pods
* Cloves – 4
* Cumin seeds – 1 teaspoon

### Ground Spices

* Turmeric powder – ¼ teaspoon
* Red chili powder – ½ teaspoon (adjust to taste)
* Garam masala – ½ teaspoon

### Garnishing & Flavoring

* Fresh coriander leaves, chopped – 2 tablespoons
* Mint leaves (optional) – 1 tablespoon
* Lemon juice – 1 teaspoon
* Salt – to taste

---

## Instructions

### Step 1: Prepare the Rice

1. Wash the basmati rice thoroughly until the water runs clear.
2. Soak the rice in water for 20–30 minutes.
3. Drain the water completely and keep the rice aside.

### Step 2: Lightly Fry the Paneer

1. Heat 1 tablespoon of ghee or oil in a pan.
2. Lightly sauté the paneer cubes until they turn pale golden on the sides.
3. Remove and keep aside. (This step is optional but helps keep paneer firm.)

### Step 3: Temper the Spices

1. In a heavy-bottomed pot or pressure cooker, heat the remaining ghee or oil.
2. Add cumin seeds and let them crackle.
3. Add bay leaf, cinnamon, cardamom, and cloves. Sauté until aromatic.

### Step 4: Cook the Base

1. Add sliced onions and sauté until they turn golden brown.
2. Add ginger-garlic paste and green chili. Cook for 1–2 minutes until the raw smell disappears.
3. Add carrots and green peas. Sauté for another 2 minutes.

### Step 5: Add Rice and Spices

1. Add soaked and drained rice to the pot.
2. Gently stir for 1–2 minutes so the rice grains are coated with spices.
3. Add turmeric powder, red chili powder, garam masala, and salt. Mix gently.

### Step 6: Cook the Pulao

1. Add water and bring it to a boil.
2. Lower the heat, cover the pot, and cook for 12–15 minutes until the rice is tender and water is absorbed.

* If using a pressure cooker, cook for 1 whistle on medium heat and let pressure release naturally.

### Step 7: Add Paneer and Finish

1. Gently fold in the sautéed paneer cubes.
2. Cover and let it rest for 5 minutes.
3. Garnish with chopped coriander and mint leaves.
4. Drizzle lemon juice before serving.

---

## Serving Suggestions

* Serve hot with **raita**, **plain yogurt**, or **green salad**.
* Can also be paired with **pickle** or **papad**.

---

## Food Categories (Comma-Separated)

Indian Cuisine, Vegetarian Dish, Rice Dish, Paneer Recipe, Main Course, One-Pot Meal, North Indian Food

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## Meal Category

Lunch, Dinner

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## Meal Type

Main Course

---

Lamb Curry

## Lamb Curry Recipe

### Description

Lamb Curry is a rich, aromatic dish made with tender pieces of lamb slow-cooked in a spiced onion-tomato gravy. It is popular in South Asian, Middle Eastern, and Caribbean cuisines, with variations depending on region and spice levels.

---

## Ingredients

### Main Ingredients

* 1 kg lamb (bone-in or boneless, cut into medium pieces)
* 3 tablespoons cooking oil or ghee
* 2 large onions, finely sliced
* 2 medium tomatoes, finely chopped (or 1 cup tomato purée)
* 1 cup plain yogurt (whisked)
* 1 tablespoon ginger paste
* 1 tablespoon garlic paste
* 2 green chilies, slit (adjust to taste)
* Salt to taste
* Fresh coriander leaves for garnish

### Whole Spices

* 2 bay leaves
* 4 green cardamom pods
* 4 cloves
* 1 cinnamon stick (about 2 inches)
* 1 teaspoon cumin seeds

### Ground Spices

* 1 teaspoon turmeric powder
* 2 teaspoons coriander powder
* 1½ teaspoons red chili powder (adjust to taste)
* 1½ teaspoons garam masala powder
* 1 teaspoon cumin powder

### Liquid

* 1½ to 2 cups water (adjust for desired gravy consistency)

---

## Instructions

1. **Prepare the Lamb**
   Wash the lamb thoroughly and drain excess water. Keep aside at room temperature for 10–15 minutes.

2. **Heat Oil and Add Whole Spices**
   Heat oil or ghee in a heavy-bottomed pot over medium heat. Add bay leaves, cardamom, cloves, cinnamon, and cumin seeds. Sauté until fragrant.

3. **Cook the Onions**
   Add sliced onions and cook until golden brown, stirring frequently. This step is important for developing deep flavor.

4. **Add Ginger, Garlic, and Chilies**
   Add ginger paste, garlic paste, and green chilies. Sauté for 1–2 minutes until the raw aroma disappears.

5. **Add Tomatoes**
   Stir in chopped tomatoes or tomato purée. Cook until oil begins to separate from the masala.

6. **Add Ground Spices**
   Add turmeric, coriander powder, red chili powder, cumin powder, and salt. Mix well and cook for another 1–2 minutes.

7. **Add Yogurt**
   Lower the heat and add whisked yogurt gradually, stirring continuously to prevent curdling. Cook until the mixture thickens and oil separates again.

8. **Add Lamb**
   Add the lamb pieces and stir well to coat them evenly with the masala. Cook for 8–10 minutes on medium heat until the lamb begins to brown.

9. **Add Water and Simmer**
   Pour in water, mix, and bring to a boil. Cover and cook on low heat for 45–60 minutes, or until the lamb is tender. Stir occasionally.

10. **Finish with Garam Masala**
    Once the lamb is tender and the gravy reaches desired consistency, sprinkle garam masala and simmer uncovered for 5 minutes.

11. **Garnish and Serve**
    Garnish with fresh coriander leaves. Serve hot.

---

## Serving Suggestions

* Serve with steamed basmati rice, naan, roti, or paratha.
* Accompany with raita, salad, or pickles.

---

## Food Categories

Main Course, Curry, Meat Dish, Traditional Dish, Spicy Food

---

## Meal Category (Time of Day)

Lunch, Dinner

---

## Meal Type

Non-Vegetarian

---

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