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### TranslatedIngredients: 1 cup Basmati rice - soaked for 1/2 hour,3 Cinnamon Stick (Dalchini),2 Cloves (Laung),1 Cardamom (Elaichi) Pods/Seeds,3/4 cup Milk - (adjust),1-1/2 cup Water,1 pinch Saffron strands,1 teaspoon Cumin powder (Jeera) - roasted,1 teaspoon Sunflower Oil,Salt - to taste,1/2 cup Anardana Powder (Pomegranate Seed Powder) - cleaned,2 teaspoon Cashew nuts,3 teaspoon Badam (Almond),2-5 teaspoon Raisins - optional,4 Dates - pitted and sliced,Ghee - as required ### PrepTimeInMins: 40 ### CookTimeInMins: 120 ### TotalTimeInMins: 160 ### Servings: 4 ### Cuisine: Kashmiri ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making Kashmiri Modur Pulao Recipe first Soak saffron in 2 teaspoons of warm milk for about 10 minutes and crush it well.Wash and soak Basmati rice for half an hour.Next in a Biryani pot or a pressure cooker, heat ghee, add cinnamon, cloves and cardamom and saute for a while till aromatic.Drain excess water from soaked Basmati rice, add rice to the pan and saute for about 3 minutes on medium flame.Add saffron milk mix to rice and add 1/2 cup milk and 1/2 cup water and salt to taste. Cook covered until the rice is cooked well. In the pressure cooker leave it for about 2 whistle.Once rice is cooked, switch off and fluff it up with a fork and set aside.Just before serving, in a pan, fry the dry fruits and nuts including cashew nuts, badam, dates and raisins in a little ghee till they are golden brown. Keep a few fried cashews aside for garnishing.On a medium flame, add fried dry fruits and nuts to the fluffed up rice in the pot and mix well and switch off heat. While it is still warm, add the pomegranate and stir. Finally, add the roasted jeera powder and give it a good mix.Serve the Kashmiri Modur Pulao Recipe along with Paneer Masala and Boondi Raita to relish your mid day meals.

### TranslatedIngredients: 1 cup Button mushrooms - chopped,1 cup Green peas (Matar) - boiled,Sunflower Oil - as required,1/2 teaspoon Cumin seeds (Jeera),1/2 teaspoon Mustard seeds,Asafoetida (hing) - a pinch,1 Onion - chopped,1 Onion - paste,1 Tomato - paste,1 tablespoon Ginger Garlic Paste,1 Green Chilli - chopped,1/2 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Coriander Powder (Dhania),1/4 teaspoon Garam masala powder,Water - as required,2 sprig Coriander (Dhania) Leaves - chopped ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 2 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the North Indian Style Mushroom Matar, heat oil in a heavy bottomed pan. Add cumin seeds, mustard seeds and asafoetida. Let it splutter.Add the chopped onions and cook it for about a minute or two. Next, add the ginger garlic paste and let it cook for 3 minutes. After 3 minutes, add the onion paste and green chillies and let it cook for about 2 minutes. After 2 minutes, add the tomato puree and all the masalas including red chilli powder, turmeric powder, coriander powder and garam masala powder. Let it cook for about 5 to 7 minutes.Meanwhile heat a little oil in a pan and stir fry the mushroom for about 2 to 3 minutes and boil the green peas till they become soft.After this add the stir fried mushrooms and boiled green peas to the gravy and add a little water. Let it cook for another 10 minutes.Once it is done, add the chopped coriander leaves and serve hot.Serve North Indian Style Mushroom Matar Masala along with Dal Makhani and Pudina Lahsun Lachha Paratha for a weekday lunch or dinner.

### TranslatedIngredients: 1/2 cup Coriander (Dhania) Leaves - chopped,4 Green Chillies,1 inch Ginger,Salt - to taste,1 Lemon - juice extracted,2 cups Kabuli Chana (White Chickpeas) - soaked overnight,1 tablespoon Ghee,1 Onion - finely chopped,1 inch Ginger - finely chopped,3 cloves Garlic - finely chopped,1 Cinnamon Stick (Dalchini),1 Bay leaf (tej patta),1 Brown cardamom (Badi Elaichi),1 teaspoon Black Salt (Kala Namak),1/4 teaspoon Garam masala powder,1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Black Salt (Kala Namak),Salt - to taste,Salt - to taste ### PrepTimeInMins: 480 ### CookTimeInMins: 60 ### TotalTimeInMins: 540 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Main Course ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making Dhania Chole Masala, wash and soak the chana or chickpeas overnight. Drain the water in which the chickpeas/chole is soaked in. Pressure cook the drained chana along with 3 cups of water and salt for 6 whistles. After 6 whistles reduce the heat to low and continue to cook for 20 minutes.  Turn off the flame and allow the pressure to release naturally.  The chana has be cooked well once you open the pressure cooker. Once done, when you press between your fingers to should mash easily.The next step is to make the Dhania Masala.Into a mixer grinder, add the coriander, ginger and green chillies, along with a little salt and lemon juice. Add 1/4 cup water and blend to make a smooth mixture like a chutney. Keep the Dhania Masala aside.Heat ghee in a pan over medium heat; add the onion, ginger and garlic and saute until the onion softens. Add the bay leaves, cinnamon stick, badi elaichi and saute for a few more seconds until you can smell the aromas.After a few seconds, add the garam masala, coriander powder, kala namak and the dhania masala. Give it a stir.Add the cooked chana, give it a stir. Add water if required to adjust the consistency of the chana masala. Cover the pan and simmer the Dhania Chole Masala for a good 10 minutes.After 10 minutes, you will notice that the chole is well coated with the dhania masala. At this stage, check the taste and adjust the salt and chilli accordingly.Once done, turn off the heat and transfer the Dhania Chole Masala to a serving bowl and serve hot.Serve the Dhania Chole Masala, along with Puri, Paneer in White Gravy, Lacha Pyaz and Chaas for a delicious weekend lunch.

### TranslatedIngredients: 1 teaspoon oil, 1 teaspoon mustard, 1 capsicum (yellow) - cut, 1 capsicum (red) - cut, 1 capsicum (green) - cut, 1 onion - cut, curry leaves - little , Salt - as per taste, 1/2 cup peanuts - roast, 1 tablespoon coconut, 4 dry red chillies, 3 cloves garlic - unpeeled, 1 teaspoon cumin seeds, 4 sprig green coriander - chopped ### PrepTimeInMins: 38 ### CookTimeInMins: 25 ### TotalTimeInMins: 63 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To make capsicum masala poriyal, first heat oil in a pan. Add mustard seeds and cook for 15 seconds. Now add onion and cook till the onion becomes soft. After the onion becomes soft, add all three capsicum, curry leaves, salt and let it cook for 5 minutes. Now put the ingredients in a blender to make the powder and grind it. Add this powder to the capsicum and mix. Cook for 5 more minutes and garnish with green coriander. Serve capsicum masala poriyal with tomato onion, sambar and rice for dinner.

### TranslatedIngredients: 1/2 cup raw banana - chopped, 1/2 cup suran - chopped, 1/2 cup black gram, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, salt - as per taste, 1/2 2 tsp cumin seeds, 1 cup coconut - grated, 1/4 tsp whole black pepper, 3 cloves garlic, 1 green chili, 1 tsp oil, 1/2 tsp mustard ### PrepTimeInMins: 360 ### CookTimeInMins: 20 ### TotalTimeInMins: 380 ### Servings: 4 ### Cuisine: Kerala Recipes ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: To make Kerala Style Raw Banana and Suran Kotu Curry Recipe, first peel the raw banana and suran and cut them into small pieces. In a saucepan, pour both of these with 1/4 tsp turmeric powder, salt and water and let it soften. Cook till Keep it aside. Pour black gram in a cooker with water as per use and cook it for 30 minutes. Allow the pressure to drain automatically and close the cooker. In a mixer grinder, add coconut, cumin, green chili, black pepper, a little water and grind them. Keep it aside. Keep it aside. Now add suran, raw banana, coconut paste, salt, a little water in a pan and cook for 2 to 3 minutes. Add coconut in a pan and cook till it turns brown. Keep it aside. Heat oil in a tempering pan. Add the mustard seeds, dry red chillies, curry leaves and cook until the mustard seeds crackle. Add this tadka and brown coconut curry and mix. Turn off the gas after a minute and serve. Serve Kerala Style Raw Banana and Suran Kotu Curry Recipe with Kerala Beetroot Pachadi for dinner.

### TranslatedIngredients: 4 Potatoes (Aloo) - boiled and mashed,50 grams Mozzarella cheese - cut into 1/2 inch pieces,1 teaspoon Mustard seeds,1 inch Ginger - grated,1 Onion - finely chopped,2 Green Chillies - chopped,1/4 teaspoon Asafoetida (hing),1/2 teaspoon Turmeric powder (Haldi),Coriander (Dhania) Leaves - small bunch,Sunflower Oil - as needed,1 cup Gram flour (besan),1 teaspoon Turmeric powder (Haldi),Salt - to taste ### PrepTimeInMins: 15 ### CookTimeInMins: 30 ### TotalTimeInMins: 45 ### Servings: 5 ### Cuisine: Indian ### Course: Snack ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Cheese Stuffed Aloo Bonda Recipe, heat oil in a frying pan, add mustard seeds and allow it to crackle.Once the seeds have crackled add the onions and sauté for a couple of minutes till onions are soft and light golden in colour.Once done add ginger, green chillies, asafoetida, turmeric and salt. Saute for a minute and add the mashed potatoes. Stir in the coriander leaves and combine.Turn off the heat and allow the potato mixture to cool down.Once the potato mixture has cooled down divide it into 8 portions. While shaping, flatten the potatoes in the palm of your hand , place a piece of the Mozzarella cheese in the center and cover it to make a ball. Shape the bonda into round balls and keep aside.Combine gram flour, turmeric powder, salt to taste in a bowl. Add a little water at a time to make a thick batter which coats the back of a spoon. Make sure to whisk the batter well until light and fluffy. Keep aside.Preheat a kuzhi paniyaram pan. Add a few drops of oil into each cavity.Dip and coat each of the potato cheese balls in the gram flour batter and gradually place it into the cavity. Cover the pan and allow the bonda to steam. Once you notice the batter is cooked, uncover the pan and cook all sides by flipping and turning.Once the Cheese Stuffed Aloo Bonda turns golden brown in color on all sides, transfer the Cheese Stuffed Aloo Bonda onto a plate with an oil absorbent paper and serve hot.Serve the Cheese Stuffed Aloo Bonda along with a spicy Coconut Chutney or Green Chutney  along with a cup of steaming Filter Coffee .

### TranslatedIngredients: 400 grams Paneer (Homemade Cottage Cheese),3 cloves Garlic - chopped,2 inch Ginger - chooped,2 Fresh Red chillies - chopped,1 teaspoon Red Bell pepper (Capsicum) - chopped,1 teaspoon Cumin powder (Jeera),2 teaspoon Coriander Powder (Dhania),1 tablespoon Garam masala powder,100 gram Curd (Dahi / Yogurt),1 tablespoon Butter,2 Onions - sliced,2 tablespoons Homemade tomato puree,2 tablespoon Whole cashews - or almonds (paste),50 grams Fresh cream,1 tablespoon Coriander (Dhania) Leaves - to garnish,1 tablespoon Lemon juice,1/4 teaspoon Turmeric powder (Haldi),1 tablespoon Lemon juice,1/4 teaspoon Turmeric powder (Haldi) ### PrepTimeInMins: 65 ### CookTimeInMins: 15 ### TotalTimeInMins: 80 ### Servings: 6 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Dahi Wale Paneer Recipe, add ginger, garlic and fresh red chillies in a mortar and pestle and grind it to paste.In a bowl, add capsicum, cumin powder, coriander powder, garam masala powder and mix everything well.Divide this mixture into half and keep in an another bowl. In one of them, add curd, salt, paneer and mix everything well. Keep it aside to marinate for about 1 hour.To make the gravy for the Paneer Curry, heat butter in a heavy bottomed pan on low heat. Add onions and saute till it turns soft.Once the onions turn soft, add the ginger garlic chilli paste and cook it for about 2 minutes. After 2 minutes, add the capsicum mixture and let it cook till the capsicum turns a little soft.Once done, add the tomato puree, turmeric powder, cashew or almond paste, salt, required water and give it a mix. Let it cook for about 3 to 4 minutes.After 3 to 4 minutes, turn the flame to low and add the whisked curd. Cook it for another 5 minutes.Meanwhile, shallow fry or grill the paneer pieces on a non stick pan, using oil as required. Cook from both the sides till it turns golden brown.Add the fresh cream and mix it again. Add the paneer cubes and mix everything properly.Cook for about 2 minutes, add the lemon juice and garnish it with coriander leaves.Serve Dahi Wale Paneer Recipe along with Palak Dal, Tomato Onion Cucumber Raita, Jeera Rice, Phulka and Kachumber Salad for a weekend meal.

### TranslatedIngredients: 1 cup Whole Wheat Flour,1 cup Spinach Leaves (Palak) - pureed,Water - as required to make pliable dough,3 Potatoes (Aloo) - boiled and mashed,1/2 cup Paneer (Homemade Cottage Cheese) - crumbled/grated,1 tablespoon Coriander (Dhania) Leaves,1/2 teaspoon Garam masala powder,Salt - to taste,1/2 teaspoon Cumin powder (Jeera),1 teaspoon Red Chilli powder - or 2 chopped green chillies,1-1/2 tablespoon Mixed nuts - chopped,1 tablespoon Raisins,Ghee - to smear ### PrepTimeInMins: 25 ### CookTimeInMins: 30 ### TotalTimeInMins: 55 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: North Indian Breakfast ### Diet: Vegetarian ### TranslatedInstructions: To begin making Nutty Aloo Paratha Recipe,first knead the dough and keep it aside.In a Mixing bowl, bring together wheat flour, water, and spinach puree (if using) to a soft pliable dough by kneading well. Few drops of ghee or oil can be added if required.To make the fillingIn a large mixing bowl add the  mashed potatoes or aloo, and all the other ingredients, crumbled paneer, coriander, garam masala, salt, jeera powder, red chilli powder/green chillies, chopped nuts, and raisins and mix them till they are well combined.Divide the nutty aloo filling into 8 to 10 equal portions. This process of dividing and keeping the portions of aloo paratha dough and filling ready, helps you gauge the number of parathas you can make and if you need more or less of the filling.The final step is to stuff the filling into the dough to make Nutty Aloo Paratha.Roll the dough into a small circle, place the filling inside and close the dough from all sides.Dust the filled aloo paratha dough in some flour and roll this stuffed nutty dough into a paratha, taking care not to let the stuffing ooze out.preheat a roti tawa and  place the filled  nutty aloo paratha. Allow it to cook on medium heat for about 30 to 45 seconds and flip over.Add this stage add a teaspoon of ghee or oil and spread it around. Flip again, so the oiled side can cook on the skillet. Spread a little more ghee and keep pressing the parathas while on the skillet to cook the paratha evenly from inside out.Do the flipping over process a couple of times until both sides get cooked, browned and crisp evenly. Make sure you cook on medium heat as it allows the nutty aloo parathas to get a crisp on the outside and yet soft texture.Once the aloo paratha is cooked transfer to a plate. Continue to the same process with the remaining parathas the same way.Serve Nutty Aloo Paratha Recipe with Rawal Pindi Style Chole and some Kachumber Salad Recipe With Cucumber, Onion & Tomatoes for weekend brunch. Add Quick Strawberry Yogurt Smoothie to complete the meal.

### TranslatedIngredients: 4 Hard taco shells,1 cup Hariyali Chicken Tikka,1/2 cup Summer Salad,Refried beans,2 tablespoons Nutralite Cheesy Garlic Mayo,1/4 cup Tomato Salsa ### PrepTimeInMins: 20 ### CookTimeInMins: 0 ### TotalTimeInMins: 20 ### Servings: 4 ### Cuisine: Mexican ### Course: Dinner ### Diet: Non Vegeterian ### TranslatedInstructions: To begin making the Chicken Tikka Taco Recipe, keep the elements ready to assemble the tacos. Summer salad - Red Cabbage Salad RecipeHomemade refried beans - Homemade Refried Beans RecipeHomemade spicy Mexican salsa - Spicy Mexican Salsa Recipe - Tomato Salsa RecipeHariyali Chicken Tikka - Hariyali Chicken Tikka RecipeTo assemble the Chicken Tikka Taco, hold the tacos in your palms, making sure it's easy to add the fillings. First in put one tablespoon of homemade refried beans right at the bottom and spread evenly. Next add a generous layer of fresh summer salad, over this salad place the Hariyali chicken tikka, then spoon some homemade Mexican salsa and drizzle the Nutralite Cheesy Garlic Mayo.Once done, serve the Taco immediately for a wholesome and delicious dinner.Serve Chicken Tikka Taco Recipe along with Vegetable Clear Soup With Lemon Grass and Rich Dark Chocolate Mousse Recipe as dessert.

### TranslatedIngredients: 2 trumpet - peel and chop, 1/2 teaspoon mustard, 1/2 teaspoon cumin seeds, 1 ginger, 2 tomatoes - make puree, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chilli powder, 1 small Spoon coriander powder, 1 teaspoon jaggery, 1 tablespoon oil, salt - as per taste, 1/4 cup water, coriander leaves - as per use ### PrepTimeInMins: 20 ### CookTimeInMins: 30 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To make the Masala Turi Sabzi recipe, first heat the oil in a pressure cooker. Add the mustard seeds, cumin seeds and let it splutter. Now add ginger, tomato, turmeric powder, red chili powder, coriander powder, jaggery and salt. Let it cook for 3 minutes. Now add the trumpet and mix well. Add water, mix, close the cooker and cook till 2 cities come. After coming to city 3, turn off the gas and let the pressure drain automatically. Open the cooker and garnish with green coriander. Serve the Masala Tulsi Sabzi recipe with tomato onion cucumber raita and phulka for dinner.

### TranslatedIngredients: 1-1/2 cups Basmati rice - parboiled with spices infused water (Spices include Cinnamon,1 cup Button mushrooms - cut into quarters,1 cup Soy Chunks (Nuggets) - soaked in hot water,1 cup Onion - sliced,1 inch Ginger,1/2 cup Curd (Dahi / Yogurt),2 tablespoons Biryani Masala,3 cloves Garlic,1 teaspoon Turmeric powder (Haldi),1 teaspoon Garam masala powder,2 teaspoon Red Chilli powder,1/4 cup Mint Leaves (Pudina) - finely chopped,Salt - to taste,2 tablespoons Ghee,1 Green Chillies - chopped,1 teaspoon Ajwain (Carom seeds),1 Bay leaf (tej patta),1 Star anise,1 Cardamom (Elaichi) Pods/Seeds,2 Cloves (Laung),1 inch Cinnamon Stick (Dalchini) ### PrepTimeInMins: 20 ### CookTimeInMins: 40 ### TotalTimeInMins: 60 ### Servings: 4 ### Cuisine: Indian ### Course: Main Course ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Pudina Mushroom And Soya Biryani recipe, wash and soak the rice in water for 20 minutes. In a bowl, place the soya chunks, and pour boiling hot water over it and allow it to soak in it. In a pressure cooker, heat ghee on low flame, add the whole spices - cumin seeds, bay leaf, star anise, cardamom, cloves, cinnamon stick, once these begin to sizzle, add in the ginger, garlic, green chili, saute for a coulee of minutes. Next increase the heat to medium -low and add the sliced onions and cook until transparent, this will take about 2-3 minutes. At this stage, add the mushrooms, and the dry masalas - biryani masala, turmeric powder, red chili powder, garam masala, salt and give it a good mix. Now add the curd, drained soya chunks, pudina leaves, drained rice and 2 cups of water and close the pressure cooker. Allow the Pudina Mushroom And Soya Biryani recipe to pressure cook for 2 whistles and turn off the flame. Allow the pressure to release naturally. Once released, open the pressure cooker and gently sluff up the Pudina Mushroom And Soya Biryani recipe and transfer to a serving bowl and serve hot.Serve hot Pudina Mushroom And Soya Biryani along with Boondi raita and Kachumber Salad for a weeknight dinner.

### TranslatedIngredients: 1 Carrot (Gajjar) - chopped,7 Potatoes (Aloo) - chopped,2 cups Cauliflower (gobi) - cut to small florets,1 Onion - chopped,1 tablespoon Ginger Garlic Paste,Salt - to taste,2 teaspoons Sunflower Oil,1/2 cup Fresh coconut - grated,1/2 teaspoon Whole Black Peppercorns,2 Green Chillies,1 teaspoon Fennel seeds (Saunf),1 teaspoon Poppy seeds,6 Cashew nuts,1/2 inch Cinnamon Stick (Dalchini),1 Star anise,3 Cloves (Laung),2 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Cumin seeds (Jeera) ### PrepTimeInMins: 5 ### CookTimeInMins: 25 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making White Vegetable Kurma Recipe With Coconut & Cashew, wash the vegetables - carrot, potato, cauliflower,  chop into small pieces. Keep aside. Keep the potato immersed in water until use.In a mixer jar, combine the grated coconut, peppercorns, green chilli, fennel seeds, poppy seeds, cashews.Add little water and grind into smooth paste. Keep aside.Heat a kadai with oil and add the spices - cinnamon, star anise, cloves, cardamom and cumin seeds. Allow them to sizzle. Add ginger-garlic paste and saute until raw smell goes. Now add chopped onion and saute until translucent without turning brown. Add the chopped vegetables and saute for a minute. Pour the required water for cooking vegetables along with required salt.Mix and cook covered in medium flame until the veggies are cooked through. Then add the ground coconut paste along with required quantity of water for the gravy. Check for salt. Cook on low flame for few minutes until it is combined well and starts boiling.Remove from flame. The delicious white veg kurma is ready. Serve White Vegetable Kurma Recipe With Coconut & Cashew along with Muttai Parotta Recipe ( Ande Ka Paratha / Egg Filled Flat Bread) and Kerala Style Egg Roast Curry Recipe

### TranslatedIngredients: 500 grams Cabbage (Patta Gobi/ Muttaikose) - roughly chopped or sliced thin,1 teaspoon Mustard seeds,1-1/2 teaspoons White Urad Dal (Split),1 sprig Curry leaves - finely chopped,1 Green Chilli - slit,1/4 cup Fresh coconut - grated,Salt - to taste ### PrepTimeInMins: 15 ### CookTimeInMins: 30 ### TotalTimeInMins: 45 ### Servings: 3 ### Cuisine: South Indian Recipes ### Course: Side Dish ### Diet: No Onion No Garlic (Sattvic) ### TranslatedInstructions: To begin making the Muttaikose Poriyal Recipe/ Cabbage Poriyal, get the cabbage chopped or sliced and prep the rest of the ingredients and keep them ready.Heat a teaspoon of oil a heavy-bottomed pan on medium heat. Add the mustard seeds and urad dal. Allow them to crackle. Roast the urad dal until it gets lightly browned.Once the dal is browned, add the curry leaves, green chillies, cabbage and salt to taste.Give the mixture a stir. Sprinkle some water and cover the pan. Simmer for about 5 minutes until the cabbage is steamed and ready to eat. The cabbage should still be a bit firm and not too soft to get a nice texture when you eat it.Once done, add the grated coconut, give the cabbage poriyal a mix and check the salt. Add more coconut if required. Turn off the heat and serve the Muttaikose Poriyal / Cabbage Poriyal warm.Serve the Muttaikose Poriyal Recipe/ Cabbage Poriyal along with Tomato Rasam and steamed rice topped with ghee for lunch or dinner.

### TranslatedIngredients: 1 Brinjal (Baingan / Eggplant) - cut into big pieces,4 Tomatoes,2 Onions - roughly chopped,1 tablespoon Ginger Garlic Paste,20 grams Tamarind - soaked in hot water,1 teaspoon Mustard seeds,1 tablespoon Whole Black Peppercorns,1/2 tablespoon Jaggery - powdered,1/4 teaspoon Turmeric powder (Haldi),1/4 teaspoon Red Chilli powder,2 teaspoons Sunflower Oil,Salt - as per your taste,Coriander (Dhania) Leaves - for garnish ### PrepTimeInMins: 50 ### CookTimeInMins: 40 ### TotalTimeInMins: 90 ### Servings: 4 ### Cuisine: Karnataka ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Brinjal Gravy For Biryani, first soak a lemon sized or 20 grams tamarind in hot water for 20 minutes.After 20 minutes extract the pulp of tamarind and keep aside. You will need 1/4 cup of tamarind pulp for this recipe. Add roughly chopped onions in a mixer and make an onion paste. Remove and keep it aside. In the same mixer, add the tomatoes and puree them. Keep aside.In a heavy bottomed pan, add 1 teaspoon of cooking oil. Let it warm up.Once the oil is hot, add the chopped brinjal till the skin becomes slightly brown. Once they are browned, remove from the pan and keep it aside. (Browning indicates that it has cooked halfway)In the same pan, add one more teaspoon of oil and add mustard seeds and peppercorns and wait for them to splutter. Keep it on a low flame as the peppercorns might sputter everywhere the moment it touches heat. Next, add in the ground onion paste, ginger garlic paste and saute for a few minutes until the raw smell of onion, ginger and garlic go away. Next, add the tomato puree, tamarind extract and salt according to your taste. Cover the pan and cook on a low flame for about 15 minutes. Open the pan occasionally and stir so that the gravy does not stick to the bottom of the pan. After 15 minutes, add the powdered jaggery in to the tamarind gravy and give it a good mix. Finally add the half cooked brinjals, 1/2 cup of water and cook till the brinjals are soft. Turn off the flame and garnish with coriander leaves.Serve Brinjal Gravy For Biryani with Hyderabadi Vegetable Biryani Recipe or Ambur Style Chicken BIryani along with a Tadka Raita for a delicious Sunday Lunch. 

### TranslatedIngredients: 1 Iceberg lettuce,1 Chicken breasts - cut into 1 cm cubes,2 teaspoons Sunflower Oil,Salt - to taste,1 teaspoon Black pepper powder,2 teaspoons Garlic - finely chopped,1/4 cup Button mushrooms - finely chopped,1/4 cup Spring Onion (Bulb & Greens) - finely chopped,1 teaspoon Chilli vinegar,1 teaspoon Soy sauce,1 teaspoon Red Chilli sauce,1 teaspoon Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce) ### PrepTimeInMins: 10 ### CookTimeInMins: 15 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: Asian ### Course: Appetizer ### Diet: Non Vegeterian ### TranslatedInstructions: To begin making the PF Chang's Style Crispy Chicken Lettuce Wraps, separate the layers of the lettuce and form sets of cups by stacking two-three leaves together. Keep aside. Next to make the Crispy chicken, in a skillet heat a teaspoon of oil on medium flame, add the chopped chicken and saute until it turns into a light brown colour. Add some salt and pepper and continue to cook. This will take about 4-6 minutes. Once the chicken is cooked, transfer to a bowl and set aside. In the same pan add another teaspoon of oil on medium flame, to this add garlic and saute for 30 seconds. Now add the chopped spring onion bulbs, mushrooms and continue to saute until the mushroom softens.At this stage add salt, pepper, vinegar, soy sauce and the red chilli sauces. Add the cooked chicken to this and stir on high heat until the chicken is well coated with the sauces and is slightly sticky. Check the salt and spices and adjust to taste.Turn off the heat. The final step is the assemble and serve the PF Chang's Style Crispy Chicken Lettuce Wraps.In a serving platter, arrange the lettuce cups, place a tablespoon of the sweet and spicy crispy chicken and serve along with the Soy Dipping Sauce. Serve PF Chang's Style Crispy Chicken Lettuce Wraps along with Sweet & Spicy Soy Dipping sauce followed by a meal of Thai Chicken Noodle Soup With Veggies Recipe and Layered Thai Basil & Tofu Rice Recipe. Finish the meal with a dessert of Gluten Free Banana Coconut Milk Ice Cream

### TranslatedIngredients: 1/4 cup Lemon juice,500 grams Curd (Dahi / Yogurt),1/4 cup Sugar - powdered,2 tablespoons Fresh cream,1/8 teaspoon Turmeric powder (Haldi),Vanilla Extract - few drops,1 teaspoon Orange Zest (Rind),Orange - two wedges ### PrepTimeInMins: 600 ### CookTimeInMins: 0 ### TotalTimeInMins: 600 ### Servings: 3 ### Cuisine: Continental ### Course: Snack ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Lemon Frozen Yogurt recipe, take a medium bowl and beat yogurt and turmeric powder for about 4 minutes. Into the bowl of yogurt, add cream, powdered sugar, 2-3 drops of vanilla essence and squeeze out the lemon juice. Pour the yogurt mixture in a freezing bowl and freeze it for 2 hours. Take the frozen yogurt bowl out of the freezer and stir well, return to the freezer and keep overnight.Take out of freezer 30-40 minutes before serving. Serve in fancy bowl with few big scoops of Lemon Frozen Yogurt with orange zest on top and a slice of orange for garnishing.Serve Lemon Frozen Yogurt on its own as a snack or serve it with your meal.

### TranslatedIngredients: 8 Whole Wheat Brown Bread,200 grams Paneer (Homemade Cottage Cheese) - grated,1 Green Bell Pepper (Capsicum) - finely chopped,1 Green Chilli - finely chopped,1 teaspoon Chaat Masala Powder,1/2 teaspoon Black pepper powder,2 tablespoons Butter,Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 10 ### TotalTimeInMins: 20 ### Servings: 4 ### Cuisine: Continental ### Course: World Breakfast ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Paneer Capsicum Sandwich Recipe, grate the paneer using a handy grater and place it in a big bowl.To this add the finely chopped capsicum, green chilli, chaat masala, pepper powder, salt and mix well.Now place a small portion of this mixture on a bread slice, spread it evenly and place another bread slice over it and press it gently to seal it.Similarly prepare the rest of the bread slices with the fillings.To make the sandwiches, heat a skillet on medium heat, apply a little butter and place two sets of the sandwich prepared over it and toast it until it turns light brown. This will take around 2 minutes.Apply a little butter on the top layer of the bread, flip over and cook the other side for 2 more minutes to turn it brown and crisp.Similarly, toast the other two sets of the sandwiches.Serve the Paneer Capsicum Sandwich Recipe along with Papaya Banana Shake for a quick breakfast or along with Masala Tea for an evening snacks.

### TranslatedIngredients: 250 grams Elephant yam (Suran/Senai/Ratalu) - sliced into 1 inch square pieces,1 Onion - sliced,2 Green Chillies - slit,1 teaspoon Ginger - finely chopped,1 teaspoon Garlic - finely chopped,1 sprig Curry leaves,1/2 teaspoon Cumin seeds (Jeera),1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Cumin powder (Jeera),1/2 teaspoon Red Chilli powder,1/2 teaspoon Black pepper powder,1/2 teaspoon Garam masala powder,Salt - to taste,2 teaspoons Sunflower Oil ### PrepTimeInMins: 15 ### CookTimeInMins: 20 ### TotalTimeInMins: 35 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making Sukhi Suran Masala Sabzi Recipe first prepare the yam, remove the hard outer skin and then slice yam/ suran into one inch square pieces. Soak the sliced yam pieces in water and keep aside.Next heat oil in a non stick wok/Kadai or a deep pan and add curry leaves and cumin seeds, saute for a minute.Add the sliced onions, ginger and garlic and saute till the onions are translucent and softened.Now add the drained suran and saute for a minute. Sprinkle some water, salt to taste and cover the pan and cook the suran and onion masala on low heat for ten minutes. Once the suran is cooked then add all the dry spices like red chilli powder, coriander powder, jeera powder, black pepper powder, garam masala and stir the masalas in the suran.Stir fry for 3 to 4 more minutes until the masala gets well coated to form a delicious tasting Sukhi Suran Masala Sabzi. Check the taste and adjust the salt and spices accordingly.Once done, turn off the heat and the Sukhi Suran Masala Sabzi to a serving bowl and serve hot.Serve Sukhi Suran Masala Sabzi with Dal Palak, Steamed Rice and Curd for a healthy weeknight dinner.

### TranslatedIngredients: 1 tsp coconut oil, 1 sprig curry leaves, 4 long garlic - finely chopped, 1 inch ginger - finely chopped, 1 onion - finely chopped, 2 tomatoes - finely chopped, 1/2 tsp turmeric powder, 1 teaspoon garam masala powder, 1 teaspoon red chilli powder, 1 teaspoon coriander powder, 300 grams chicken breast - cut, salt - as per taste, 2 cups water ### PrepTimeInMins: 15 ### CookTimeInMins: 25 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: Non Vegeterian ### TranslatedInstructions: To make One Pot Pressure Cooker Chicken Curry Recipe, first heat coconut oil in a pressure cooker. After heating, add curry leaves, ginger, garlic and cook for 1 minute. Now add onion and cook till the onion becomes soft. After the onion becomes soft, add tomatoes, turmeric powder, garam masala powder, red chilli powder, coriander powder and mix well. Now add chicken, salt, water and close the cooker. Cook till 3 to 4 cities come. Allow the pressure to drain on its own. After the pressure comes out, open the cooker, remove it in a serving bowl and serve. Serve the One Pot Pressure Cooker Chicken Curry Recipe with Tadka Raita, Cumin Rice and Phulka for dinner.

### TranslatedIngredients: 500 grams Bottle gourd (lauki) - Cut into 1/2 inch discs,1 Onion - finely chopped,6 cloves Garlic - finely chopped,1 inch Ginger - finely chopped,4 Green Chillies - slit,1 teaspoon Cumin seeds (Jeera),1/2 teaspoon Mustard seeds,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,1 tablespoon Coriander Powder (Dhania),1 cup Tamarind Water,2 Tomatoes - made into a puree,Sunflower Oil - to cook,Salt - to taste,3 sprig Coriander (Dhania) Leaves - chopped,2 tablespoons Roasted Peanuts (Moongphali),2 tablespoons Sesame seeds (Til seeds),3 tablespoons Fresh coconut - grated ### PrepTimeInMins: 20 ### CookTimeInMins: 30 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: Andhra ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making Lauki Ka Salan Recipe prep all the ingredients and keep them ready.Into a mixer grinder blend the peanuts, sesame seeds and grated coconut along with a little water to make a smooth paste and keep aside.Make a puree of the tomato and keep aside.Next take a kadai or a deep pan and heat oil. Add mustard seeds, methi seeds, curry leaves and allow it to crackle.Once the mustard seeds crackle,  add the slit green chilies, chopped onions, ginger and garlic and saute the onions till they turn translucent and soft.Stir in the tomato puree, turmeric powder, red chilli powder, coriander powder and give it a brisk boil. Add the bottle gourd, slices, tamarind water and 1/4 cup of addition water.Cover the pan and simmer until the bottle gourd/ lauki has cooked through. Once done, stir in the peanut sesame paste and simmer the Lauki Ka Salan for 3 to 4 minutes until the salan gets a good gravy like consistency.Check the salt and spices and adjust according to taste. Turn off the heat and transfer the Lauki Ka Salan into a serving bowl and serve hot. Serve Lauki Ka Salan Along with Hyderabadi Vegetable Biryani and Dangar Pachadi With Grated Carrots for a weekend lunch. You can also serve it with Tawa Paratha Recipe - Plain Paratha or Whole Wheat Lachha Paratha.

### TranslatedIngredients: 1 cup Arhar dal (Split Toor Dal),5 cups Water,1 teaspoon Turmeric powder (Haldi),1 teaspoon Ginger - finely grated,5 Green Chillies - slit (adjust),30 grams Tamarind,1/2 Lemon juice,1 tablespoon Ghee,1/2 teaspoon Mustard seeds,1/4 teaspoon Asafoetida (hing),Curry leaves - Handful,Coriander (Dhania) Leaves - Handful ### PrepTimeInMins: 10 ### CookTimeInMins: 25 ### TotalTimeInMins: 35 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Togari Bele Tovve recipe, soak dal in water for about 30 minutes.Wash the dals thoroughly with water. In a pressure cooker, add soaked dal, 1/2 teaspoon turmeric powder, 2 cups of water and pressure cook for 3 whistles. Turn off the flame and allow the pressure to release naturally. Soak Tamarind in a bowl of hot water and extract tamarind Juice. We need 1-1/2 cup of tamarind juice for tovve.Once the dal is cooked, gently mash the dal with the back of the ladle.In a wok/kadai, add ghee and gently heat over medium flame.Once the ghee melts, add mustard seeds followed by curry leaves, ginger, and green chilies.Cook until the aroma of ginger fades out and chilies are lightly fried.Add tamarind water to the pan and bring it to boil. Add the remaining turmeric powderLet it boil. Once the raw smell of tamarind goes off, add cooked dal and required amount of salt.Cook until froth forms on top of the tovve. Ensure not to boil it again.Season with hing and give a stir. Switch off the flame. Add lemon juice and combine it well.Garnish with coriander leaves and serve with steam rice or idlisTovve can be prepared with Moong dal by following the same procedure. One can adjust the amount of Tamarind or completely avoid the same according to their desires. In such cases, add the juice of a lemon.Serve this humble Togari Bele Tovve with hot steaming rice and Beetroot Thoran or with Spongy Idlis and Mysore Chutney to please your tummy as well as your taste buds.

### TranslatedIngredients: 1 Chicken breasts - cut into thin strips,2 tablespoon Coriander Powder (Dhania),2 tablespoon Red Chilli powder,1 teaspoon Cumin powder (Jeera),1 teaspoon Black pepper powder,1/4 teaspoon Turmeric powder (Haldi),1 tablespoon Ginger Garlic Paste,2 tablespoon Extra Virgin Olive Oil,Salt - to taste,2 cup Whole Wheat Flour,1 tablespoon Active dry yeast,1/2 cup Milk,1 tablespoon Sugar,Salt - to taste,1 Cucumber - cut into julienne,1 Carrot (Gajjar) - cut into julienne,1 Tomato - pulp removed and julienned,1/4 cup Chilli vinegar,1 teaspoon Salt,1 teaspoon Sugar,1 cup Homemade Hummus,1 cup Tzatziki,1 Onion - chopped ### PrepTimeInMins: 40 ### CookTimeInMins: 45 ### TotalTimeInMins: 85 ### Servings: 2 ### Cuisine: Middle Eastern ### Course: Main Course ### Diet: Non Vegeterian ### TranslatedInstructions: To begin making the Chicken Shawarma Recipe we will first make the Pita bread.To make the Pita BreadFor the pita bread dough, in a bowl mix together yeast & sugar.Heat the milk until lukewarm and mix it with yeast and sugar. Allow this to sit for a while till you notice bubbles rising. This is when the yeast starts to activate. Now add flour, salt and water slowly and combine to form a soft dough. Keep kneading for at least 10 minutes on to a working surface and place it inside a big bowl. Cover it with a damp cloth and rest the dough in a warm place, allowing it to rise and doubles its size.Marinade for the chickenIn a mixing bowl, add cumin powder, coriander powder, red chilli powder, black pepper powder, turmeric powder, ginger-garlic paste and olive oil. Combine everything well.Add in the chicken pieces and mix them well till it is nicely coated. Marinate the chicken pieces for at least 30 minutes.Meanwhile pickle the cucumber, tomatoes and carrots. In a separate bowl, add chilli vinegar, salt and sugar and the vegetables. Keep it aside.Make the Tzatziki Recipe - A Greek Yogurt Dip and Classic Homemade Hummus Recipe With Lemon And Coriander and keep aside. Check on the bread dough, knock out the all the air by kneading it once again. Make small sized dough balls.Dust some flour on to your surface and with the help of the rolling pin start rolling one of the ball to a circle shaped flat bread. The bread should not be rolled too thin and it has to big enough to stuff the chicken and roll it up to form a roll.Heat a flat skillet, on medium flame and cook the rolled out bread on both sides until you see small brown spots. Do the same for the rest of the dough and keep the bread aside as you move ahead to cook the chicken.Heat a pan with oil, add chicken pieces and keep turning them over as they are getting cooked and charred on all the side. This will take about 20 minutes to cook.Assembling the Chicken ShawarmaTake one square of parchment paper and place one cooked pita bread, and spoon in 2 tablespoons of hummus evenly, and a tablespoon of the tzatziki dip as well. Place one cucumber, carrot and tomatoes julienne in the middle. Then place some cooked chicken pieces, add chopped onion and roll it tightly along with the parchment paper and pack both ends of the paper into the roll if you want it as a take away.Serve the Chicken Shawarma Recipe along with Summer Lettuce Salad Recipe to make it a complete meal for your Sunday lunch.

### TranslatedIngredients: 1 cup Whole Wheat Flour,2 teaspoons Sunflower Oil,Salt - to taste,Ghee - to cook parathas,250 grams Button mushrooms - chopped,1 Onion - finely chopped,1 teaspoon Cumin seeds (Jeera),1 teaspoon Garam masala powder,2 Green Chillies - finely chopped,1/4 teaspoon Turmeric powder (Haldi),Ghee - or oil for cooking ### PrepTimeInMins: 30 ### CookTimeInMins: 30 ### TotalTimeInMins: 60 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Mushroom Paratha Recipe, take all the ingredients meant for dough into a large mixing bowl. Add a little water at a time to make a soft and smooth dough. Cover the dough 30 minutes until we get the filling ready. Next we will proceed to make the mushroom stuffing for the paratha recipe.Heat oil in a wok or a kadai on medium heat. Add the cumin seeds and allow it to crackle.  Once the cumin seeds crackle, add onion and saute until the onions turns pinkish in colour.Add the chopped green chilies, chopped chopped mushrooms and salt to taste. Stir fry on high heat until most of the moisture from the mushrooms is evaporated. Once the mushrooms have shrunk in size and the moisture has evaporated, add the garam masala and turmeric powder and give it a stir for a few minutes and turn off the heat.Allow the mushroom paratha stuffing mixture to cool completely.Divide the dough into 5 equal portions. We will now proceed to make the stuffed mushroom paratha. To begin making the paratha, keep a plate of dry flour for dusting.We dust the dough in flour, flatten it with your finger and place it on a flat surface. Roll them out thin to approximately 3 inches in diameter circle.Take a portion of the mushroom filling and place it in the center. Next Gather the sides of the dough and bring them together. Remove the little excess dough which popped out when you brought them together. Press the filled dough down.Dust the filled dough in some flour and roll it gently applying just a pressure. Roll it to desired thickness and proceed the similar way with the remaining portions of dough and filling.Preheat a Skillet/Tava on medium heat and place the filled Mushroom Paratha. Allow it to cook on medium heat for about 30 to 45 seconds and flip over.Add this stage add a teaspoon of ghee or oil and spread it around. Flip again, so the oiled side can cook on the skillet. Spread a little more ghee and keep pressing the parathas while on the skillet to cook the paratha evenly from inside out.Do the flipping over process a couple of times until both sides get cooked, browned and crisp evenly. Make sure you cook on medium heat as it allows the parathas to get a crisp on the outside and yet soft texture.Once the paratha is cooked transfer to a plate. Continue to the same process with the remaining Mushroom Parathas the same way.Serve the Mushroom Parathas along with a spicy mango pickle for breakfast or a sunday brunch.

### TranslatedIngredients: 1 cup Chana dal (Bengal Gram Dal) - soaked in water for about 20 minutes,200 grams Spinach Leaves (Palak) - washed and chopped,3 cups Water,1 teaspoon Turmeric powder (Haldi),Salt - to taste,2 tablespoons Ghee,1/4 teaspoon Asafoetida (hing),1 teaspoon Cumin seeds (Jeera),2 Dry Red Chillies,1 tablespoon Ginger Garlic Paste,1 Onion - chopped,2 Green Chillies - chopped,1 Tomato - chopped,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Red Chilli powder,1/2 teaspoon Cumin powder (Jeera),Salt - to taste ### PrepTimeInMins: 20 ### CookTimeInMins: 30 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Palak Chana Dal recipe, pressure cook the soaked chana dal with 3 cups of water, salt and turmeric powder for 5 to 6 whistles and turn off the heat. Allow the pressure to release naturally.Add the palak (spinach leaves) along with 2 tablespoons of water, salt into a pressure cooker and cook for 1 whistle. Turn off the heat and release the pressure immediately to retain the green color of the spinach.Heat ghee in a heavy bottomed pan and add cumin seeds. Once cumin seeds start to crackle, add asafoetida.After 30 seconds, add dry red chillies and saute for few seconds.Next add ginger garlic paste and saute for a few seconds.Now, add chopped onions and green chillies, saute it until onion turns to golden brown in colour.Add chopped tomato and cook them until they become soft.Add turmeric powder, red chilli powder, cumin powder and salt to taste but remember we have already added salt while boiling dal and spinach.Mix all dry spices with tomato onion mixture and cook it on medium heat for 1-2 minutes until mixture starts releasing ghee.This will take about 3 to 4 minutes.After 3 to 4 minutes, add the cooked chana dal and palak (spinach leaves), mix everything well.Cook the Palak Chana Dal for next 4 to 5 minutes on low heat and turn off the heat. Check the salt and spices and adjust according to taste. Transfer the Palak Chana Dal to a serving bowl and serve hot.Serve Palak Chana Dal along with Bharli Bhendi, Boondi Raita and Phulka for an everyday meal. You can also pack this dal for your Lunch Box.

### TranslatedIngredients: 1/2 cup Yellow Moong Dal (Split),1 Cucumber - finely chopped,1 Carrot (Gajjar) - grated,1/4 cup Fresh coconut - grated,2 tablespoon Lemon juice,Salt - to taste,1 teaspoon Sunflower Oil,1 teaspoon Mustard seeds,2 Green Chillies - slit,1/2 teaspoon Asafoetida (hing),1 sprig Curry leaves - roughly torn,Coriander (Dhania) Leaves - chopped ### PrepTimeInMins: 15 ### CookTimeInMins: 30 ### TotalTimeInMins: 45 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: We begin making Pasi Parupu Kosumalli Recipe (Spiced Lentil Salad Recipe) by washing and soaking the dal for half an hour. Drain the water.Keep all the vegetables prepped and set it aside.Heat the skillet with oil and temper it with mustard seeds, asafoetida, green chillies, and curry leaves. Add it to the mixed vegetables.Drain the dal and add it to the mixture with salt to taste and mix it thoroughly till the dal is evenly coated.Serve your fresh Pasi Paruppu Kosumalli Recipe (Spiced Lentil Salad Recipe) during lunch or relish it as a quick snack.

### TranslatedIngredients: 1 cup Sooji (Semolina/ Rava),1 cup Curd (Dahi / Yogurt),5 Saffron strands,1/2 teaspoon Cardamom Powder (Elaichi),1 teaspoon Baking powder,3 teaspoons Caster Sugar,10 Cashew nuts,10 Raisins,2 teaspoons Ghee ### PrepTimeInMins: 60 ### CookTimeInMins: 25 ### TotalTimeInMins: 85 ### Servings: 4 ### Cuisine: Maharashtrian Recipes ### Course: Dessert ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Semolina and Yogurt Cake, mix the semolina, saffron and yogurt in a container and rest it for about 1 hours.Meanwhile pre heat the oven to 120 degree Celsius for about 10 minutes.Add the cardamom powder, baking powder, sugar, the whole nuts and raisins and mix well.Grease your baking dish with ghee and add the batter and bake the cake for about 15 minutes.Serve the Maharashtrian Style Semolina and Yogurt Cake after nice meal of Maharashtrian Narali Bhaat, Raw Mango Raita Recipe to enjoy you meal with a sweet note at the end.

### TranslatedIngredients: 2 cups Ragi Flour (Finger Millet/ Nagli),1 Onion - finely chopped,2 Green Chillies - finely chopped,1 Carrot (Gajjar) - grated,1/2 cup Dill leaves - finely chopped,1/4 cup Coriander (Dhania) Leaves - finely chopped,1/2 teaspoon Cumin seeds (Jeera),Salt - to taste,Ghee - as required ### PrepTimeInMins: 20 ### CookTimeInMins: 20 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: Diabetic Friendly ### TranslatedInstructions: To begin making Ragi Masala Roti Recipe prep all the ingredients required.In a large mixing bowl add all the ingredients, ragi flour, onions, chopped green chillies, dill leaves, coriander leaves, grated carrots and salt,and then mix everything together.Add water little at a time to form a soft Ragi Masala Roti dough.Keep kneading for five minutes till the texture of the dough changes and becomes softer. Bring it all together and cover the Ragi Masala Roti dough and keep aside for 15 minutes.Divide the dough into equal portions.Take a Ragi Masala Roti dough ball and place it on the center of a wet muslin cloth.Using wet flatten the ball with your palms. Continue pressing the dough until the Ragi Masala Roti has attained a round shape. Place the Ragi Masala Roti by inverting the cloth on a heated iron skillet and cook on one side and turn over gently with a flat spatula to the other side.Drizzle ghee and cook the Ragi Masala Roti on both sides until it is lightly browned with golden spots and crisp.Serve Ragi Masala Roti Recipe with Hurali Saaru, Keerai Masiyal and Methi Raita Flavoured With Garlic for a diabetic friendly meal.

### TranslatedIngredients: 2 Sweet Potatoes - medium size,1 Onion,1/2 teaspoon Rasam Powder,Turmeric powder (Haldi) - a pinch,Asafoetida (hing) - a pinch,Salt - to taste,2 teaspoons Sunflower Oil,1 teaspoon Mustard seeds,1 teaspoon White Urad Dal (Split),1 sprig Curry leaves ### PrepTimeInMins: 10 ### CookTimeInMins: 10 ### TotalTimeInMins: 20 ### Servings: 4 ### Cuisine: Kerala Recipes ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Dry Sweet Potato Thoran Recipe, wash and trim the edges of sweet potatoes. Pressure cook in enough water for 1 whistle over medium flame. After the pressure is released, peel the skin and cut into roundels and keep it aside.Heat oil in a heavy bottomed pan, add mustard seeds and urad dal. When the mustard seeds splutter, add curry leaves. Later add chopped onion and saute till soft and translucent.Add the sliced sweet potato to the pan and toss them gently. Add turmeric powder, salt and rasam powder. Mix everything so that sweet potato slices are well coated.Keep the flame on low, close with a lid and let it cook over low flame. Mix in between. The mixture should cook from the steam released by it.When the sweet potato is cooked, sprinkle gram flour and toss gently such that it gets coated well. Add 1-2 teaspoon of oil and let the raw banana pieces get nicely fried on low flame .Let it cook for 5-7 minutes for all the flavors to absorb. Take off stove and serve hot.Serve Dry Sweet Potato Thoran along with Mixed Vegetable Sambar and Steamed Rice for a weekday meal.

### TranslatedIngredients: 8 Oreo biscuits - broken into pieces,1/2 cup Vanilla Ice cream - 2 scoops,1/4 cup Milk,1 tablespoon Chocolate sauce,Chocolate sauce - as required for garnishing,Heavy whipping cream - as required for garnishing ### PrepTimeInMins: 10 ### CookTimeInMins: 15 ### TotalTimeInMins: 25 ### Servings: 2 ### Cuisine: Continental ### Course: Snack ### Diet: Vegetarian ### TranslatedInstructions: To begin making Oreo Milkshake Recipe prep up to make Oreo milkshake with all the ingredients mentioned. Take a powerful hand blender to blend everything.Blend Oreo biscuits, milk, ice cream and chocolate syrup until everything very well combined and smooth textured.Pour into glasses, top it up with some whipped cream and chocolate syrup for garnishing and serve immediately.Serve Oreo Milkshake along With Grilled Mushroom Sandwich to kids for their after school snacks.

### TranslatedIngredients: 4 Sweet corn,3 tablespoons Butter,1 tablespoon Paprika powder,4 tablespoon Del Monte Cheesy Garlic Mayo,1/2 Lemon - wedged,Coriander (Dhania) Leaves - for garnish,1 tablespoon Parmesan cheese - grated ### PrepTimeInMins: 5 ### CookTimeInMins: 20 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: Mexican ### Course: Snack ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Mexican Grilled Corn With Del Monte cheesy garlic mayonnaise recipe, Pull the husk on the corn and tie them back.Rub butter generously on all the cobs. Next spread DelMonte cheesy garlic mayonnaise on all sides of the corn.Sprinkle paprika powder evenly over the cob. Now grill the corn in oven or a charcoal grill turning occasionally until corn is fully cooked and lightly charged.Remove corn from the grill; rub fresh lime over the corn. Sprinkle some fresh coriander leaves. Sprinkle parmesan cheese and serve the Mexican Grilled Corn With Del Monte cheesy garlic mayonnaise immediately.Serve Mexican Grilled Corn With Del Monte Cheesy Garlic Mayonnaise on its own with a cup of hot Masala Chai on a rainy day or as a tea time snack.

### TranslatedIngredients: 1-1/2 cups Paneer (Homemade Cottage Cheese) - cubed,Sunflower Oil - as required,1/2 cup Green peas (Matar),Salt - to taste,1 teaspoon Sugar,1/2 teaspoon Red Chilli powder,1/4 cup Milk,1 teaspoon Kasuri Methi (Dried Fenugreek Leaves),1 Onion - red,2 Tomatoes - finely chopped,1 inch Ginger - finely chopped,1 clove Garlic - peeled and finely chopped,2 tablespoons Ghee - or clarified butter,2 Dry Red Chillies,3 Cardamom (Elaichi) Pods/Seeds,1/2 inch Cinnamon Stick (Dalchini),4 Whole Black Peppercorns,1/2 teaspoon Coriander (Dhania) Seeds,1/4 cup Cashew nuts - broken into small pieces ### PrepTimeInMins: 15 ### CookTimeInMins: 45 ### TotalTimeInMins: 60 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Dinner ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Paneer Matar Butter Masala recipe, first shallow fry the paneer cubes in 1 to 2 tablespoons of oil in a wide pan until it is slightly golden/ creamy golden and keep it aside.The next step is to prepare the masala/gravy. Heat butter/clarified butter in a large heavy bottomed pan, add onions and peas/matar.Sauté until onions & peas/matar till the onions turn transparent. Add ginger and garlic and stir for 1 to 2 minutes.Add whole dry red chilies, cloves, cardamom, cinnamon, whole black peppercorns and coriander seeds (that is all the whole spices) and stir a few times.Add tomatoes and cook until tomatoes turn soft and mushy. Remove from heat and keep aside to cool a little.Puree this entire mixture along with 1/4 cup of cashews until smooth, adding a little water if required.Transfer this gravy back to the wide pan and place on heat. Add shallow fried paneer pieces to the gravy, add salt to taste, sugar, kasuri methi, chili powder (if using), water if required to achieve desired consistency and simmer on low heat for the flavors to mingle.Finally add milk, mix well, allow the curry to simmer for another minute or so on low heat, then remove.Serve Paneer Matar Butter Masala with Phulkas or even steamed rice for a delicious weekday meal.

### TranslatedIngredients: 1 eggplant, 2 cups yogurt, 1 green chilli - chopped, 1 tsp cumin powder, 1/2 tsp Kashmiri red chilli powder, 1/2 tsp garam masala powder, 1 onion - thin and straight cut, salt - 1 tbsp ghee, 2 tbsp coriander - chopped as per taste ### PrepTimeInMins: 5 ### CookTimeInMins: 20 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: Lucknowi ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To make Dhugare Brinjal Recipe, first take an eggplant and roast it directly on the gas. When the eggplants are not removed from the upper layer, they can continue. Once done, turn off the gas and remove the top layer from the eggplant. Now mash the brinjals and put them in a pot. Now add curd, onion, green chilli, cumin powder, garam masala powder, red chili powder, salt and mix. Keep it aside. Now keep a piece of coal on the gas and keep it on high flame till it becomes red. After the coal is roasted, place it in a bowl and cover it with eggplant pot. Open after 3 to 5 minutes, remove the coal and mix. Garnish with green coriander and serve. Serve Dhugare Brinjal Recipe with Sabz Pulav, Garlic Naan and Punjabi Dal Tadka for your dinner.

### TranslatedIngredients: 1 cup Gram flour (besan),1/2 teaspoon Ajwain (Carom seeds),1/4 teaspoon Red Chilli powder,2 tablespoons Curd (Dahi / Yogurt),1 tablespoon Sunflower Oil,Salt - to taste,1 Green Bell Pepper (Capsicum) - cut into cubes,1 teaspoon Cumin seeds (Jeera),1/4 teaspoon Asafoetida (hing),1 teaspoon Turmeric powder (Haldi),1/4 teaspoon Red Chilli powder,2 teaspoon Garam masala powder,1 teaspoon Amchur (Dry Mango Powder),1 teaspoon Coriander Powder (Dhania),1 teaspoon Coriander Powder (Dhania),Salt - to taste,4 sprig Coriander (Dhania) Leaves - chopped,Sunflower Oil ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Rajasthani ### Course: Side Dish ### Diet: No Onion No Garlic (Sattvic) ### TranslatedInstructions: To begin making the Sukhe Gatte Capsicum Ki Sabzi Recipe we will first make the gatte.In a large mixing bowl, combine all the ingredients for the gatta. Add a few teaspoons of water at a time and knead to make a firm dough.Knead well for about 5 minutes to make a very soft melt in the mouth gatta. If you add more water and it does not shape into a dough, then you will have to add more gram flour and knead it well.Roll the dough into a long cylinder and cut them into 1 inch discs. The next step is to cook the gattas in boiling water.In a large saucepan boil water. Once the water comes to a brisk boil, add the gattas into the water and boil until they comes floating to the top. Once they come floating to the top, boil for another 3 to 4 minutes. Drain the gattas and keep it aside.To make the Sabzi, in a sauce pan add oil, add cumin seeds and asafoetida, allow the cumin seeds to crackle for few seconds.Once that is done, you can add chopped bell peppers (Capsicum) and saute until the capsicum become slightly soft.Turn the heat to low, add red chili powder, turmeric powder, garam masala, coriander powder, amchoor and salt.Add the cooked gattas at this stage, mix well to combine and sprinkle some water and cook until the raw smell of spice goes away.Saute for another 10 minutes and switch off the heat and garnish with coriander leaves and serve hot.Serve the Sukhe Gatte Capsicum Ki Sabzi Recipe along with Kadhi Pakoras , Mooli Paratha and Kadai Paneer Recipe to make it a rich meal for your Sunday lunch.

### TranslatedIngredients: 250 grams Chicken - cut into medium sized pieces,Sunflower Oil - as required,2 tablespoons Garlic - minced,1 tablespoon Ginger - minced,2 Green Chillies - slit,1 Onion - sliced,1 Green Bell Pepper (Capsicum) - sliced,1 tablespoon Soy sauce,1/2 teaspoon Vinegar,1/2 teaspoon Black pepper powder,Salt - to taste,1 tablespoon Red Chilli sauce,1/2 teaspoon Green Chilli Sauce,1 tablespoon Roasted tomato pasta sauce,1 teaspoon Corn flour,Water - as required,1/2 teaspoon Black pepper powder,1/2 teaspoon Soy sauce,1/2 teaspoon Red Chilli sauce,1-1/2 tablespoon Corn flour,2-1/2 tablespoons All Purpose Flour (Maida),Water - as required,Salt - as required ### PrepTimeInMins: 10 ### CookTimeInMins: 60 ### TotalTimeInMins: 70 ### Servings: 3 ### Cuisine: Fusion ### Course: Appetizer ### Diet: High Protein Non Vegetarian ### TranslatedInstructions: To begin making the Indo Chinese Crispy Chicken Chilli recipe, firstly let us marinate the chicken. In a mixing bowl, combine, black pepper powder, soy sauce, red chilli sauce, corn flour, and maidaAdd a little water to make it a smooth batter. Make sure that the batter is neither too thick nor too runny.The next step is to coat the chicken pieces in the batter for the Indo Chinese Crispy Chicken Chilli recipe.Once they are coated well, deep fry them on medium-high  in a deep fry pan. Drain them on a tissue paper to absorb the extra oil. Keep them aside.Heat oil in a wide skillet on medium flame, add ginger, garlic and green chillies. Saute it for about a minute.After a minute, add onion, green bell pepper and salt. Toss them on high flame. Do not over cook, as we want the crunchiness in the vegetables.Now bring the flame back to medium and add soy sauce, vinegar, salt, pepper powder, green chilli sauce, tomato sauce and red chilli sauce. Again bring the flame to high and toss them properly.After 2 to 3 minutes, mix cornflour with 1 tablespoon water and add it to the veggies. When its cooked, add the fried chicken pieces.Adjust the salt according to your taste and mix it properly so that the chicken pieces are well coated with the prepared sauce.Once it is done, switch off the stove and Indo Chinese Crispy Chicken Chilli ready to be served.Serve Indo Chinese Crispy Chicken Chilli with Hakka Noodles or Szechuan Vegetarian Fried Rice for a weekend dinner with your friends and family.

### TranslatedIngredients: 1 Aar Maach (fish) - (rohu or katla),1 Tomato,1 Bay leaf (tej patta),2 tablespoons Ginger Garlic Paste,3 Green Chillies,1 teaspoon Cumin seeds (Jeera),1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),Mustard oil - as required,Salt - to taste,Water - as required,Coriander (Dhania) Leaves - Few sprigs ### PrepTimeInMins: 10 ### CookTimeInMins: 40 ### TotalTimeInMins: 50 ### Servings: 2 ### Cuisine: Bengali Recipes ### Course: Lunch ### Diet: High Protein Non Vegetarian ### TranslatedInstructions: To begin making the Aar Macher Jhol Recipe, wash and clean fish pieces twice with water. Ensure they are properly cleaned.Add salt and turmeric powder to the cleaned fish pieces. Marinate it and set aside.Leave the fish marination for about 2 hours.In a heavy bottomed pan, add the required oil and heat over medium heat. Fry the fish pieces and fry until they turn lightly brown. The fish pieces should be half cooked.In the medium sized wok/kadhai, add the remaining oil and heat over medium heat.Once the oil is hot, add cumin seeds and bay leaf. Let it crackle.Add chopped tomatoes and cook until they become mushy. To the mushy tomatoes, add red chilli powder, coriander powder and ginger garlic paste.Cook until the raw smell goes off and the spice powders are absorbed by the tomatoes. Add water as per your required consistency and bring it to boil.Once the water starts boiling, add the fried fish pieces and cook them over low flame.Slit the green chillies and add them to the curry. Once the fishes are cooked completely and the curry reaches required consistency, season it with salt and switch off the flameEnsure the curry is cooked over medium flame once the fish pieces are added. If fish is overcooked, it might dissolve in the curry.Garnish with coriander leaves and serve warmly. Prepare Aar Macher Jhol and serve it along with Steamed Rice and Begun Bhaja for your everyday meals.

### TranslatedIngredients: 1 cup Green Amaranth Leaves - roughly chopped,20 grams Tamarind - soaked in hot water and pulp extracted,1 Onion - finely chopped,1 Tomato - roughly chopped,10 cloves Garlic,1 teaspoon Mustard seeds,1/4 teaspoon Asafoetida (hing),1 sprig Curry leaves,2 teaspoons Sambar Powder,1 teaspoon Methi Powder (Fenugreek Powder),1 tablespoon Sesame (Gingelly) Oil,Salt - to taste,Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: Diabetic Friendly ### TranslatedInstructions: To begin making Thandu Keerai Puli Kuzhambu Recipe, soak tamarind in hot water, squeeze the pulp out and keep aside. You will approximately 1-1/2 cups of tamarind water.Heat sesame oil in a heavy bottomed pan, add the mustard seeds, and let it crackle.Add the asafoetida, curry leaves and let it splutter.Add the whole garlic cloves, chopped onions and saute until the garlic turns slightly golden and onions become soft.Once the onions become soft, add chopped tomato and cook until it turns soft and mushy.Next add the chopped thandu keerai or amaranth leaves and saute until the greens become soft.After the Thandu Keerai/ Amaranth leaves turn soft, add the tamarind pulp, sambar powder, fenugreek powder and season with salt, mix well and let it simmer for 10 minutes on low heat. Add additional water if required to adjust the consistency of the kuzhambu. Simmer and cook until the Thandu Keerai Puli Kuzhambu gets a little thicker. Once the Kuzhambu thickens, turn off the heat and serve hot.Serve Thandu Keerai Puli Kuzhambu along with Steamed Rice, Kathirikai Kootu, Carrot and Beans Poriyal Recipe and Curd for a weeknight dinner. 

### TranslatedIngredients: 1 cup Raw Peanuts (Moongphali),2 tablespoons Gram flour (besan),1 tablespoon Rice flour,1/2 teaspoon Red Chilli powder,1/2 Coriander Powder (Dhania),2 pinch Chaat Masala Powder,1/4 cup Water,2 pinch Black pepper powder,1 teaspoon Sunflower Oil,Salt - to taste,Sunflower Oil - to fry ### PrepTimeInMins: 10 ### CookTimeInMins: 25 ### TotalTimeInMins: 35 ### Servings: 3 ### Cuisine: Gujarati Recipes ### Course: Snack ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Crispy Masala Peanuts recipe, First we need to take a big bowl, mix together peanuts, gram flour, rice flour, red chilly powder, coriander powder, chat masala, water, black pepper powder, oil and salt to tasteMix all nicely using little water.Remember add less water and making sure the spices and flour stick to the peanuts uniformly.Heat the oil in a kadai/wok on medium heat. Fry the peanuts until they turn golden brown.When they are done, take them out from the oil and place them on a absorbent paper.At this time these are not much crispy but after cooling to room temperature, the peanuts should be crispy.Now Crispy Masala Peanuts are ready, sprinkle some chat masala with dry mint and serve.Serve Crispy Masala Peanuts along with Masala Chai during your tea time break. You can also serve it as a snack with your drinks for house parties.

### TranslatedIngredients: 1 cup black urad dal (split), 1 tablespoon kidney beans, 4 tomatoes - chopped, 1 inch ginger - grated, 1 tablespoon ghee, 1 teaspoon cumin seeds, 1 teaspoon Kashmiri red chilli powder, 1 tablespoon coriander powder , 1/2 teaspoon garam masala powder, salt - as per taste ### PrepTimeInMins: 10 ### CookTimeInMins: 150 ### TotalTimeInMins: 160 ### Servings: 4 ### Cuisine: Punjabi ### Course: Dinner ### Diet: High Protein Vegetarian ### TranslatedInstructions: To make Maa Dal, first wash and soak the lentils and beans for 2-3 hours in water. Now heat 5 cups of water in a pan. Add dal and rajma to it and let it cook till it becomes soft. Allow to cook for 2 to 3 hours, which increases its taste even more. Then add tomatoes and ginger to it. Mash it a little bit. Now heat ghee in a tempering pan. Add cumin seeds and cook till it turns brown. Now add all the dry spices and cook for 1 minute. Add this tempering to the dal and let it boil. Cook for 10 to 15 minutes and serve hot. Serve Maa Dal with Lacha Paratha and Sew Tomato Vegetable for dinner.

### TranslatedIngredients: 200 grams Button mushrooms - quatered,500 grams Spinach Leaves (Palak) - washed and chopped,1 Tomato - chopped or pureed,2 cloves Garlic - finely chopped,2 inch Ginger - finely chopped,2 Green Chillies - slit,1/2 teaspoon Cumin seeds (Jeera),1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin powder (Jeera),1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Garam masala powder,2 tablespoons Fresh cream,1 tablespoon Ghee,Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Palak Mushroom Makhani Recipe, we will first steam the washed and chopped spinach.Add the chopped spinach, tomatoes, green chillies, ginger and garlic into the pressure cooker, add 2 tablespoons water and pressure cook for one whistle. After the first whistle, release the pressure immediately by running it under cold water. This helps to retain the fresh green color of the spinach/ palak.Once cooked allow the palak to cool completely and then pulse it in your blender, with almost no water. You can also choose to mash the spinach with a masher to give it a different texture as well.Melt the ghee in a frying pan on medium heat; add cumin seeds and the cinnamon stick. Saute the ingredients for a few seconds.  Stir in the turmeric powder and sauté for a few seconds and add the mushrooms.Roast the mushroom, along with a little salt until just about cooked. Stir in the garam masala as well and saute for a few seconds.Once the mushrooms are cooked, add the cooked palak puree, the fresh cream, any more salt if required. Give the Palak Mushroom Makhani a brisk boil for about 2 to 3 minutes and turn off the heat. Transfer the Palak Mushroom Makhani to as serving bowl and serve hot.Serve the Palak Mushroom Makhani Recipe along with hot Phulkas smeared with ghee, Jeera pulao and a raita for lunch or dinner. You can also pack the Palak Mushroom Makhani Recipe along with Phulkas into a kids lunch box.

### TranslatedIngredients: 4 Curd Vada,1 cup Papdi puris,1 cup Sweet Chutney (Date & Tamarind),1 cup Green Chutney (Coriander & Mint),Chaat Masala Powder - to taste,Cumin powder (Jeera) - to taste,2 Onions - finely chopped,1 Carrot (Gajjar) - grated,1 Anardana Powder (Pomegranate Seed Powder),1/4 cup Raw Peanuts (Moongphali) - roasted and halved,1 cup Boondi - or sev,2 sprig Coriander (Dhania) Leaves - chopped ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Dahi Bhalla Papdi Chaat, you can either use the puri's or papdi. We will be making a plate at a time.In a flat plate or a bowl; arrange the papdis or puri's. Add the dahi bhalla over the papdi or into the puri. If your bhalla's are large, then break them into small pieces and add them. Pour some of the dahi as well. Next drizzle the date chutney and the green chutneys around each of the papdi/ puri's. Sprinkle chaat masala powder and the cumin powder. Next sprinkle the grated carrots, pomegranates and the crisp boondi/sev.Finally sprinkle the onions and the chopped coriander leaves. The chaat is now ready to be served. Proceed the same way with the remaining Bhalla's and Papdi.Serve the Dahi Bhalla Papdi (Puri) Chaat Recipe as an Appetizer or as as Tea Time Snack to fill your hunger craving.

### TranslatedIngredients: 50 grams Wheat Grass Powder,1/2 teaspoon Black pepper powder,Black Salt (Kala Namak) - to taste,1 teaspoon Cumin powder (Jeera),1 Lemon - juiced ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 3 ### Cuisine: Indian ### Course: Snack ### Diet: Vegetarian ### TranslatedInstructions: To make the Wheat Grass Shikanji, soak the cut wheat grass in water for a few minutes to remove the dirt.Wash it well again, drain the water and then cut it into small pieces.Add boiled water to it and grind in a blender along with ginger to make a fresh green juice and strain. Drink the Wheat Grass Shikanji early morning in an empty stomach to get the best results.Serve Wheat Grass Shikanji in evening with some snacks like Kala Chana Chaat or Baked Mathri. You can also drink this empty stomach every morning.

### TranslatedIngredients: 1 cup Kabuli Channa - Soak it overnight and then boil it, oil - as per use, 1 teaspoon cumin seeds, 1/4 teaspoon ginger-paste, 2 teaspoons chana masala powder, 2 teaspoons red chilli powder, 1/4 teaspoon Spoon cumin powder, 2 teaspoon Amchoor powder, 1/4 teaspoon turmeric powder, 1 tablespoon Coriander powder, salt - as per taste ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 2 ### Cuisine: Punjabi ### Course: Lunch ### Diet: High Protein Vegetarian ### TranslatedInstructions: To make Chole Masala, first of all, cook Kabuli Chana in a pressure cooker till 3 years. Take water out of it and keep it aside. Now heat oil in a pan and add cumin seeds. After 10 seconds, add ginger to it and cook for 30 seconds. Now add chola masala, red chilli powder, mango powder, turmeric powder, coriander powder, cumin powder and salt. Cook for 1 to 2 minutes and then add the cooked gram. Mix well and cook for another minute. Turn off the gas and garnish with green coriander. Serve Chole Masala with Puri and Tomato Onion Cucumber Raita.

### TranslatedIngredients: 6 kachris, 12 cloves garlic, 4 dry red chillies, 1 tablespoon cumin seeds, salt - as per taste, 3 tablespoons curd, 1 tsp ghee ### PrepTimeInMins: 10 ### CookTimeInMins: 8 ### TotalTimeInMins: 18 ### Servings: 2 ### Cuisine: Rajasthani ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To make Rajasthani kachri chutney, firstly peel and cut the kachri. Taste them before making and see that it is not sour. In a mixer grinder, add kachri, garlic, dry red chilli, cumin, salt and curd. Grind it well. If too thick, add a little more curd and grind again. Now heat the ghee in a tempering pan. Add cumin seeds and let it cook for 10 seconds. Add the crushed kachri mixture to it and mix. Serve. Serve Rajasthani kachri chutney with panchamel dal, sev tomato vegetable, spinach raita and phulka for dinner.

### TranslatedIngredients: 7 Potatoes - Chopped, 350 gms Cheese - Chopped, 5 Tomatoes, 2 inch Ginger - Grated, 2 Green Chillies, 1 teaspoon Red Chilli Powder, 1 teaspoon Coriander Powder, 1 teaspoon Cumin Powder - Baked, Salt - As per taste, oil - Green coriander - Finely chopped according to use ### PrepTimeInMins: 20 ### CookTimeInMins: 60 ### TotalTimeInMins: 80 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To make Aloo Paneer Curry, firstly grind tomatoes, ginger and green chillies in a blender. Keep it separately. Heat the oil in a pressure cooker and add grated ginger to it. Cook it for 1 minute. Add tomato puree to it and cook for at least 10 minutes. Now add red chili powder, coriander powder and salt. Cook it well for the next 5 minutes. Add potatoes and cook for 2 minutes. After 2 minutes add 2 cups of water and roasted cumin seeds. Close the cooker and cook till one city comes. After coming to a city, turn off the gas and let the pressure drain. Open the cooker and let the curry boil. Add pieces of pannaer, cook for 2 minutes and garnish with green coriander.

### TranslatedIngredients: 2 cups lentil water - chana lentil water, 1 cup water - as per the experiment, 3 long, 2 whole black peppers, 1 teaspoon cumin, 1 teaspoon mustard, 1 bay leaf, 5 curry leaves - break, 1 teaspoon Jaggery - grated, 1 teaspoon tamarind paste - reduce as much as you like, 1/2 teaspoon goda masala, 1 tablespoon oil, coriander leaves - little, salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 15 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: Maharashtrian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To make kachchi mango, first mix the water in the lentils. Keep it aside. Now heat the oil in a saucepan. Add mustard seeds and let it cook for 10 seconds. After 10 seconds, add long, bay leaves and black pepper. After cooking for 20 seconds, add cumin seeds, curry leaves and coriander leaves. After 30 seconds, add lentil water, jaggery, tamarind paste, goda masala and salt. Cook until it boils. Turn off the gas after boiling and serve. Serve Katachi Amati with Puran Poli on festival days.

### TranslatedIngredients: 1 cup Whole Wheat Flour,1/4 cup All Purpose Flour (Maida),1/4 cup Sooji (Semolina/ Rava),2 tablespoon Curd (Dahi / Yogurt),1 teaspoon Turmeric powder (Haldi),Salt - a pinch,Sunflower Oil - for kneading,4 Potatoes (Aloo) - boiled and mashed,1/2 teaspoon Cumin seeds (Jeera),1 Onion - finely chopped,4 cloves Garlic - finely crushed,1/2 inch Ginger - finely chopped,2 Green Chillies - finely chopped,5 Curry leaves - finely chopped,2 sprig Coriander (Dhania) Leaves - finely chopped,2 teaspoon Red Chilli powder,1/4 teaspoon Turmeric powder (Haldi),Salt - to taste,Sunflower Oil - as needed ### PrepTimeInMins: 30 ### CookTimeInMins: 45 ### TotalTimeInMins: 75 ### Servings: 4 ### Cuisine: Karnataka ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: We begin by baking Kara Obbattu Recipe(Bread Stuffed with Spicy Potato Mixture Recipe) the dough by combining all the ingredients with curd and soak it for 10 minutes then knead with enough water till it is soft and stretchy. Add oil for a good binding.For the filling heat the pan with oil and temper with cumin and curry leaves. Then add the rest of the ingredients except boiled potato and the spice powders.Once the onions are translucent add the spice powders. Then add the mashed potato and combine it together, finally add some coriander leaves. Bind them and make small balls and keep it aside.Make small balls and divide the dough equally.Keeping a little flour for dusting handy on a plate; roll out the dough into 3 inch diameter circles. Place a portion of the filling (potato) mixture into the center of the circle. Bring edges of the circle towards the center and fold over to cover the entire filling; making sure the edges are all sealed well by pinching them together if there is any opening.Flatten the stuffed dough; dust the dough over a little flour and roll gently into a 5 to 6 inch diameter circle taking care not to put too much pressure as the filling can come out of the dough.Preheat an iron skillet on medium-high; place the rolled obbattu onto the skillet to cook until golden brown on both sides. You can cook the obbattu with ghee to give it a richer taste and flavor.Repeat the above process for all the remaining dough and filling portions.Serve the Karnataka style Kara Obbattu hot with ghee smeared on the top, or with allam pachadi recipe

### TranslatedIngredients: 1 cabbage, 1 cup green peas, 1 onion - finely chopped, 3 green chillies, 1 tomato - finely chopped, 1 teaspoon ginger garlic paste, 1/4 teaspoon turmeric powder, 1/2 teaspoon garam masala powder , 1-1 / 2 tablespoon oil, 1 teaspoon red chilli powder, salt - as per use, coriander leaves - little ### PrepTimeInMins: 10 ### CookTimeInMins: 35 ### TotalTimeInMins: 45 ### Servings: 3 ### Cuisine: Indian ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: To make cabbage pea bhurji, first boil water. Add cabbage pieces to it and keep it aside for 10 minutes. Remove water from it and finely chop it. Now put it in the food processor and bark at once. Now heat oil in a pan. Add grated cauliflower and fry it for 5 minutes. Keep it separately. Now heat oil in another pan and add finely chopped onions. Cook till the onion becomes soft and then add ginger garlic paste. Cook for 1 minute and then add tomatoes to it. Cook till the tomatoes are soft and then add peas, turmeric powder, red chili powder and salt. Let it cook for 5 minutes. Cover the pan and cook until the cauliflower is cooked. Add some garam masala, mix and serve hot. Serve cabbage peas bhurji with dal fry and tawa paratha for dinner.

### TranslatedIngredients: 350 grams Paneer (Homemade Cottage Cheese) - diced in cubes,1 pinch Asafoetida (hing),2 inch Cinnamon Stick (Dalchini),2 Bay leaves (tej patta),6 Cardamom (Elaichi) Pods/Seeds,1/2 teaspoon Ajwain (Carom seeds),3 teaspoon Homemade tomato puree,1/2 teaspoon Kashmiri Red Chilli Powder,1/2 teaspoon Dry ginger powder,1/4 cup Curd (Dahi / Yogurt),1 teaspoon Fennel seeds (Saunf) - powdered,1 pinch Saffron strands,1 pinch Garam masala powder,Salt - to taste,2 sprig Coriander (Dhania) Leaves - to garnish ### PrepTimeInMins: 5 ### CookTimeInMins: 30 ### TotalTimeInMins: 35 ### Servings: 4 ### Cuisine: Kashmiri ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Kashmiri Style Paneer Masala, firstly, have a bowl ready with 500 ml warm water.In a Frying pan, heat a little oil and shallow fry the paneer cubes in batches, till they are golden brown. Use only medium flame such that paneer won’t break/splutterDrain the fried paneer on a kitchen towel and add the fried paneer to the bowl of warm water. Let it soak, while we make the curry. The paneer will retain moisture and stay soft this way.to make the curry add a little oil to a heavy bottomed pan, and add hing. Let it sizzle for a few seconds.Add cinnamon stick, bay leaf and green cardamom.Fry the spices for a minute, as they begin to splutter and release their aroma in the oil. Care not to over fry them. Add shahi jeera and fry till it splutters.On a low heat, add tomato puree and stir to ensure that it does not stick to the bottom. Add red chilli powder, ginger powder and fennel powder.Stir and fry for a couple of minutes so that it blends well.Add required water (you can add the warm water in which the paneer are soaked) and continue to cook on a medium heat.Bring it to boil and simmer for 5-7 minutes without lid, till a thick consistency is achieved.Crush the saffron into the gravy and whisk in the yogurt. Simmer for few more minutes. When the gravy is done and cooked, add paneer cubes. Stir, making sure that the paneer does not break.Garnish Kashmiri Style Paneer Masala with coriander and a pinch of garam masala and switch off the flame. Serve Kashmiri Style Paneer Masala Recipe along with Kashmiri Modur Pulao with pomegranate to enjoy your Sunday Meal.

### TranslatedIngredients: 2 cups Rice,4 tablespoons Sunflower Oil,1 Onion - chopped,1 Tomato - chopped,1 tablespoon Ginger Garlic Paste,1/4 teaspoon Red Chilli powder,1/4 cup Carrots (Gajjar) - chopped,1/4 cup Green peas (Matar) - steamed,1/4 cup Green Bell Pepper (Capsicum) - chopped,1/4 cup Potato (Aloo) - cut into small cubes,2 Cardamom (Elaichi) Pods/Seeds,2 Cloves (Laung),1 teaspoon Garam masala powder,1 Star anise,1 inch Cinnamon Stick (Dalchini),Coriander (Dhania) Leaves - a small bunch finely chopped,Mint Leaves (Pudina) - a few sprigs finely chopped,Salt - to taste ### PrepTimeInMins: 20 ### CookTimeInMins: 30 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: Indian ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Aromatic Vegetable Pulao recipe, wash and soak rice for at least 30 minutes. Drain the water and keep it aside.Heat oil in a sauce pan and add onions, whole spices and cook until the onion turns golden brown.Meanwhile add 4 cups of water in a different saucepan and bring it to rolling boil.Add ginger garlic paste and tomatoes with the onions and whole spices. Let it cook until the tomatoes are soft and mushy.Once the tomatoes are soft, add all the remaining spices and veggies and cook for a minute. After a minute, add the hot water to the veggies.Add the soaked rice into the pan and cover it with a lid. Let it cook till the rice is 3/4 cooked and the turn the flame to low heat.Cook it for few more minutes till the rice is almost done and it is ready to be served.Serve Aromatic Vegetable Pulao along with Burani Raita, Raw Mango Raita or any other raita of your choice.

### TranslatedIngredients: Water - as per use, 1 cup curd, 1 carrot - tighten, 1 cucumber - chop, salt - according to taste, 1 teaspoon oil, coriander leaves - a little, 1/2 teaspoon cumin seeds - make a powder, 1 Teaspoon red chilli powder, 1 teaspoon cumin seeds, 1 onion - finely chopped, 1 green chili - finely chopped ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 2 ### Cuisine: Indian ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To make Tadka Raita, firstly take yogurt in a big bowl. Add some water and salt and beat it well. Keep it aside. Now heat oil in a tempering pan. Add cumin seeds, green chilies and red chili powder. After 10 seconds, add onions and cook till they become soft. After it becomes soft, add the tempering to the curd and mix it. Add green coriander over it and serve. Serve Tadka Raita with Garlic Dal, Sew Tomato Vegetable and Phulka for a day's dinner.

### TranslatedIngredients: 2 teaspoons oil, 1 teaspoon cumin seeds, 2 cloves garlic - grated, 2 onions - finely chopped, 1 teaspoon red chilli powder, 1/2 teaspoon turmeric powder, 1/2 cup coconut milk, 1 cup vegetable Stock, 2 tablespoons Dijon Mustard, 2 carrots - cut round thinly, 5 green beans - cut into small pieces, 1/4 cup green peas - steam, 2 potatoes - boiled, salt - as per taste ### PrepTimeInMins: 20 ### CookTimeInMins: 30 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: Indian ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To make the mustard vegetable curry, first of all steam the vegetables and keep them aside. Now heat oil in a pan. Add cumin, garlic, onion and cook till the onion becomes soft. After the onion softens, add turmeric powder, red chili powder and mix it for 30 seconds. After that add coconut milk, vegetable stock and Dijon mustard. After 1 minute add salt, all the vegetables in it, cover the pan and let it cook for 3 to 4 minutes. Turn off the gas and serve hot. Serve mustard vegetable curry with spinach raita and tawa paratha for dinner.

### TranslatedIngredients: 1 cup Basmati rice - (or any other rice),120 ml Coconut milk,1 teaspoon Turmeric powder (Haldi),10 Green beans (French Beans) - diced small,1-1/2 cups Cauliflower (gobi) - florets,2 Carrots (Gajjar) - diced small,2 cloves Garlic - grated,1 Ginger,2 Green Chillies - slit,2 Cloves (Laung),2 Cardamom (Elaichi) Pods/Seeds,1 inch Cinnamon Stick (Dalchini),1 Bay leaf (tej patta),Salt - to taste,2 tablespoons Ghee ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 3 ### Cuisine: Indian ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Spicy Vegetable Pulav with Coconut Milk, we will first wash the rice under water and keep it aside.Keep the coconut milk, vegetable chopped and the spices ready by the side. We will be making the pulav in one pot and cooking it in a Pressure Cooker. If you dont have a pressure cooker, then you can proceed with the same intructions and cook in a Sauce Pan.Pound the ginger and garlic in a pestle and mortar and keep aside.Into the pressure cooker or the sauce pan, add in the a teaspoon of oil and add in the ginger garlic paste. Saute for a few seconds and add in the cloves, cardamom, cinnamon and bay leaf.Next add in the vegetables, green chillies, rice, turmeric powder, salt and coconut milk. Add an additional cup of water and stir all the ingredients and cover the pressure cooker (saucepan).*Method Sauce Pan:Turn the heat to high and allow the pulao mixture to come to a boil. Once it comes to a boil, turn the heat to low, cover the pan and simmer the rice until the pulao absorbs all the water.Once all the water is absorbed turn off the heat and allow the pulao to rest for at least 10 minutes, this will help the rice to become a little stiff and remain as grains.*Method Pressure Cooker:Turn the heat to high, place the weight on cook on high until you hear a couple of whistles. After a couple of whistles, turn the heat to low and simmer for about 3 minutes and then turn off the heat.  Allow the pressure to release naturally as the the rice will continue to cook in the pressure cooker.  Once the pressure is released you can open the cooker and proceed to the next steps.Finally stir in the ghee and serve the Spicy Vetegetable Pulav hot along with a Raita or Kadhi.Serve One Pot Spicy Vegetable Pulao Recipe with Coconut Milk along with Boondi Raita and a roasted Papad for your weekend meal.

### TranslatedIngredients: 200 grams small potatoes - boil and remove the skin, 2 tsp turmeric powder, 2 cardamom, 1 inch cinnamon, 2 long, 1 bay leaf, 1/2 cup tomato puree, 1 tsp garam masala powder, 1/2 cup yogurt, 1 tsp red chilli powder, 1 tsp coriander powder, 1 tsp sugar, salt - as per taste, oil - as per use, 1 stock green coriander - finely chopped, 1 onion - chopped, 1 inch ginger - chopped, 3 cloves garlic, 2 green chillies - chopped ### PrepTimeInMins: 20 ### CookTimeInMins: 50 ### TotalTimeInMins: 70 ### Servings: 4 ### Cuisine: Bengali Recipes ### Course: Main Course ### Diet: Vegetarian ### TranslatedInstructions: To make Bengali Aloo Dum recipe, first of all, add onion, ginger, green chilli, garlic and make a paste in a blender. Keep it aside. Now heat oil in a pan. Now add boiled potatoes, turmeric powder, salt and cook till golden brown. Now put in a bowl and keep it aside. Heat a little more oil in the same oil. Add onion, ginger, garlic paste and cook the paste for 4 minutes. Now add cinnamon, long, bay leaves and cook for 2 to 3 minutes. Add tomato puree, turmeric powder, coriander powder, garam masala powder and cook for 2 minutes. Now add curd to it and mix it. After 1 minute add potatoes, sugar, salt, mix and cover the pan. Let it cook on low heat for 20 minutes. Keep mixing in the bitches so that the spices do not stick down. Turn off the gas after 20 minutes, garnish with green coriander and serve. Serve Bengali Aloo Dum Recipe along with Bengali Luchis, Cholar Dal and Gourd Raita for dinner.

### TranslatedIngredients: 2 cups Basmati rice - soaked for 30 minutes,8 cups Water,Salt - to taste,1/4 cup Soy Chunks (Nuggets) - soaked in hot water for 15 minutes,1/4 cup Carrots (Gajjar) - chopped,1/4 cup Green beans (French Beans) - chopped,1/4 cup Green peas (Matar),1/4 cup Cauliflower (gobi) - chopped,1/4 cup Green Bell Pepper (Capsicum) - chopped,3 Potatoes (Aloo) - cubed,2 Tomatoes - chopped,4 Onions - chopped,2 tablespoons Ginger Garlic Paste,Sunflower Oil - to cook,1 inch Cinnamon Stick (Dalchini),1 Cardamom (Elaichi) Pods/Seeds,1 Cloves (Laung),1/4 teaspoon Cumin seeds (Jeera),1-1/2 cups Spinach Leaves (Palak) - or 1 bunch,1/2 cup Coriander (Dhania) Leaves,1/2 cup Mint Leaves (Pudina),3 Green Chillies,5 Badam (Almond),2 inch Cinnamon Stick (Dalchini),3 Cardamom (Elaichi) Pods/Seeds,1 Black cardamom (Badi Elaichi),3 Cloves (Laung),1 Bay leaf (tej patta),1/2 teaspoon Ajwain (Carom seeds),1/4 Mace (Javitri),1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,1-1/2 teaspoon Coriander Powder (Dhania),2 teaspoon Garam masala powder,Salt - to taste,2 cups Onions - sliced,1/4 cup Coriander (Dhania) Leaves - chopped,1/4 cup Mint Leaves (Pudina) - roughly torn,1/2 cup Milk,7 Saffron strands,Ghee - as needed ### PrepTimeInMins: 40 ### CookTimeInMins: 50 ### TotalTimeInMins: 90 ### Servings: 4 ### Cuisine: Hyderabadi ### Course: Main Course ### Diet: Vegetarian ### TranslatedInstructions: To begin making Hyderabad Soy Biryani Recipe With Vegetables & Palak, wash rice well and soak for half an hour.In a handi, boil water, almost  triple the quantity of rice or more, with salt and the whole spices mentioned above. When the water comes to a boil, add the soaked rice and cook till almost done. When almost a bite remains in the grains, drain the rice in a sieve. Keep aside. Warm a bowl of milk in a saucepan, and soak the saffron in it and keep aside till required. In the meantime, heat a kadai with a bit of oil and on high heat, caramelise the onions with sprinkling some salt on it and sauteing them. Keep aside.Now in the same kadai, with a bit of oil heated, add the potatoes and cook till they are shallow fried and crisp-cooked, season with salt and keep aside till required for layering.In another vessel, bring enough water to boil to cook the remaining vegetables except the capsicum. Add the cauliflower first to the boiling water. After about 6 minutes or when the cauliflower is softened half-way through, add the rest of the vegetables. When almost done, drain from the clear stock and keep aside. Reserve and use this water for making soups if you wish. Take off soy chunks off the hot water, wash thoroughly and squeeze tightly to discard any extra water. For the biryani, in another vessel heat oil and add to it all the whole spices mentioned and saute till aromatic. Now add the remaining half of the chopped onions and saute on high flame. Add a bit of salt to it. Add the chopped capsicum too. When onions turn translucent, add ginger garlic paste and saute well for a minute till the raw smell vanishes. Now add turmeric and the chopped tomatoes. Mix well and cover and cook for a while. Add all the other dry spice powders and mix well.Meanwhile in a mixer grinder, puree the palak with other mentioned ingredients for palak puree. Add the palak puree and mix well. Keep stirring on high flame for a while. Now add the beaten curds to the gravy and stir continuously on high flame. Add the soya chunks and mix well. Cover and cook. After a few minutes, add the boiled and drained vegetables, and adjust salt to taste. Mix well.  Adjust seasoning or masalas now. Add most of the fried onions reserving little for layering and garnishing. When all the water has evaporated and the gravy has thickened, switch of heat. Keep a thick griddle to heat on the stove top. Place a handi on the griddle, just to ensure the even heat distribution such that the bottom of the biryani doesn't get burnt. Now in the handi, start layering the biryani. Start with spreading half the gravy at the bottom. Cover with some cooked rice. Spread some ghee, fried onions, potato cubes, coriander leaves and mint leaves over it. Repeat layering so that you finish with caramelised onions on top most layer.. Make four vertical holes in the biryani with the handle of a spoon and pour saffron milk into it. Cover the vessel with aluminium foil and shut the lid tightly over it. Keep vessel on medium heat for dum. Keep on high heat for first 3 minutes and then on a low heat for about 6-7 minutes. Keep covered for few more minutes. Open the lid and mix a bit or serve in layers. Serve Hyderabad Soy Biryani Recipe With Vegetables & Palak along with Burani Raita Recipe (Garlic Based Yogurt), Pickled Onions Recipe, and Saunf Aloo & Dal Kebab Recipe (Potato & Lentil Kebabs).

### TranslatedIngredients: 100 grams Pheni - or one roll,300 ml Milk,1/4 cup Sugar,1 tablespoon Ghee,2 tablespoons Cashew nuts,2 tablespoons Raisins,2 tablespoons Almond Meal (Badam Powder) ### PrepTimeInMins: 10 ### CookTimeInMins: 15 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Dessert ### Diet: Vegetarian ### TranslatedInstructions: To begin making the North Indian Pheni Recipe, we will first get all the ingredients ready and keep them by the side. In a heavy bottom pan, bring the milk to a brisk boil. Lower the heat and simmer for 5 to 10 minutes till it thickens a little. Once the milk has thickened a little, add the sugar and almond powder and simmer for another couple of minutes.The almond powder will help thicken the milk. Add the pheni at this stage and mix well and turn off the heat. Allow the milk and pheni mixture to rest in the pan for about 10 minutes. This will help soften the pheni in the warm milk.Transfer the Pheni to a serving bowl. In a small pan, heat the ghee on medium to low heat and roast cashew and raisins until golden brown and crisp. Turn off the heat and pour it over the Pheni (Kheer).Serve North Indian Pheni as a dessert after your delicious festive meal of Jodhpuri Aloo, Ajwain Puri, Satvik Carrot Sprout Salad and Mirchi Ka Chunda.

### TranslatedIngredients: 4 papad - urad dal, tamarind - as big as lemon, 1 tablespoon sambar powder, 1/4 teaspoon turmeric powder, 1 teaspoon horse-powder, 1 teaspoon mustard, 1/2 teaspoon gram lentils, 1 pinch Asafoetida, 1 dry red chili, 1 curry leaves, 3 teaspoons sesame oil, salt - as per taste ### PrepTimeInMins: 10 ### CookTimeInMins: 15 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: Tamil Nadu ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: To make South Indian Papad Curry, dip tamarind in 2 cups of hot water and keep aside. Heat 2 teaspoons of sesame oil in a pan on medium heat, and add mustard seeds and gram and wait for it to crackle. Now add asafoetida, red chili and curry leaves and let it cook for 30-40 seconds. Add chopped papads and fry them in oil. Now add tamarind water, turmeric, horse and salt and cook until the tamarind is raw. Finally add a teaspoon of oil and let it come to a boil, then turn off the gas. South Indian Papad Curry is now ready, serve it with rice and chow chow kootu at dinner.

### TranslatedIngredients: 1/4 cup Rice,1/4 cup Yellow Moong Dal (Split),1 Carrot (Gajjar) - finely chopped,3 Green beans (French Beans) - finely chopped,1 teaspoon Ghee,1/4 teaspoon Cumin seeds (Jeera),1/4 teaspoon Asafoetida (hing),Salt - a pinch ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: Indian ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Moong Dal Khichdi For Babies And Toddlers, add yellow moong dal and rice along with 1 cup water in a pressure cooker.Pressure cook the dal and rice for 3 whistles, reduce the flame to low and leave it for 2 minutes. After 2 minutes, turn off the flame and let the pressure release naturally. Meanwhile, in another pressure cooker, add the chopped carrots, beans, add 2 tablespoons water and pressure cook for 2 whistles. Turn off the heat and run the pressure cooker under cold water to release the pressure. This will ensure that the vegetables are cooked without losing its colour and nutrition. Next, place a kadai on low heat and add ghee. Once the ghee melts, add jeera and allow it to crackle. Once the jeera has crackled, add asafoetida and mix well into the ghee. Add cooked carrots, beans, cooked dal and rice khichdi along with a pinch of salt.Stir to combine the Moong Dal Khichdi For Babies And Toddlers until it becomes almost smooth. Turn off heat. Moong Dal Khichdi for your baby is ready. Serve this Moong Dal Khichdi to your babies/toddlers who are over 10 months for a wholesome lunch meal.  

### TranslatedIngredients: 4 Potatoes (Aloo) - chopped,1-1/2 cups Curd (Dahi / Yogurt),2 tablespoons Gram flour (besan),1/3 teaspoon Asafoetida (hing),1 teaspoon Cumin seeds (Jeera),1 sprig Curry leaves,1 Onion - finely chopped,1/2 teaspoon Ginger - finely chopped,1/2 teaspoon Garlic - finely chopped,2 Green Chillies - chopped,1 teaspoon Red Chilli powder,1-1/2 teaspoon Coriander Powder (Dhania),1/2 Turmeric powder (Haldi),Salt - to taste,4 tablespoons Sunflower Oil,Coriander (Dhania) Leaves - chopped or garnish ### PrepTimeInMins: 10 ### CookTimeInMins: 45 ### TotalTimeInMins: 55 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making Dahi Wale Aloo Recipe, first wash the potatoes thoroughly. Then pressure cook them till they are cooked soft, but not completely mushy. You can follow this method to learn how to pressure cook them.Once the pressure has released from the cooker, open the line, drain the water and allow the potatoes to cool. Then, peel them and roughly break into chunks.In a large bowl, add curd and besan with a little water and whisk them together to make a smooth batter. There should not be any lumps in the curds. Whisk till it is smooth and then set aside.In a wok or kadhai, warm some oil. Add cumin seeds and hing. As soon as cumin begins to crackle, add finely chopped onion and saute till the onions soften.Next add the finely chopped ginger, garlic and green chilies along with the curry leaves and toss them all together for a couple of minutes.Add the red chilli powder, coriander powder and turmeric and saute the masala well until it is cooked through and begins to release oil from the sides. If you find the masala sticking at this stage, add a little water (2 tablespoons) in it and toss well.Add the potatoes to the masala and mix again till the potatoes are well-coated.Turn the heat to low and start pouring the beaten curd over the potatoes. Mix well. Adjust salt as per your taste and close the lid to allow the curry to simmer for 5 minutes.Once done, turn the heat off, garnish with coriander leaves and serve with Steamed Rice or Phulkas.

### TranslatedIngredients: 2 cups Brown Rice - cooked,2 tablespoons Garlic - chopped,1 Green Chilli - chopped,1/2 cup Carrots (Gajjar) - chopped,1/2 cup Green beans (French Beans) - chopped,1/2 cup Green Bell Pepper (Capsicum) - chopped,1 Onion - chopped,1/2 cup Cabbage (Patta Gobi/ Muttaikose) - chopped,1 tablespoon Roasted tomato pasta sauce - or store bought,1 tablespoon Red Chilli sauce,1 teaspoon Soy sauce,1/2 teaspoon Ginger - freshly grated,2 tablespoons Spring Onion Greens - chopped,Salt - as required,1 teaspoon Vinegar,Extra Virgin Olive Oil - as required ### PrepTimeInMins: 15 ### CookTimeInMins: 25 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Chinese ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Vegetable Fried Brown Rice recipe, collect all the ingredients on the kitchen platform before you start cooking.You can use fresh cooked brown rice or even the left over brown rice.Heat oil in heavy bottomed pan and add garlic and saute till golden in colour.Now add onion and green chilies and again saute for 2 to 3 minutes till the raw smell goes off.Add in the rest of the chopped vegetables and fry them all.Season with salt and black pepper and then add vinegar and the three sauces together.Cook for 2 to 3 minutes on low flame and then add the pre cooked brown rice and mix well such that the flavours incorporate well.Turn off the gas stove and garnish the brown fried rice with some fresh spring onion greens and coriander.Brown rice when teamed up with plenty of fine vegetables and tossed in olive oil and sauces to give a Chinese flavour. Vegetable Fried Brown Rice dish makes an amazing rice meal that can be anytime enjoyed with any Chinese curry like Indo-Chinese Paneer Manchurian.

### TranslatedIngredients: 2 cups All Purpose Flour (Maida),2/3 cup Cocoa Powder,1-1/2 teaspoons Baking powder,1/4 teaspoon Salt,3/4 cup Butter - softened,1-1/2 cups Caster Sugar,1-1/2 teaspoon Vanilla Extract,3 Whole Eggs - or Flaxmeal Egg Replacer,3/4 cup Curd (Dahi / Yogurt),1/2 teaspoon Red Food Color - (only optional),Chocolate ganache - as needed,3 tablespoons Flax seed powder (flax meal),9 tablespoons Chilled water ### PrepTimeInMins: 20 ### CookTimeInMins: 90 ### TotalTimeInMins: 110 ### Servings: 6 ### Cuisine: Continental ### Course: Dessert ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Rich Dark Devil's Food Cake Recipe, we will first preheat the oven to 180 C. Grease and flour 2 - 8 inch cake round cake pans. Keep aside.To make the Flax Meal Egg Replacer If your recipe asks for 3 eggs, measure 3 tablespoons of flax meal along with 9 tablespoons of water. Stir well and let the mixture rest for about 15 minutes. This process of resting helps the flax meal mixture develop a gelatinous consistency similar to eggs.To make the Batter Sift the flour, baking powder, salt and cocoa powder and keep aside.In a large bowl or the bowl of the stand mixer, beat in the softened butter, vanilla and sugar until light and fluffy. Add an egg at a time, whisking it into the butter mixture until light and fluffy(if making eggless, add the flaxmeal egg replacer)Gradually add in the butter milk and food coloring. And finally, gradually fold in the flour mixture and continue to fold until the mixture is well blended and smooth.Divide the chocolate cake batter into 2 greased baking pans and place in the preheated oven to bake for about 35 to 45 minutes, until a tester when inserted in the center comes out clean.Once the cakes are baked, remove them from the oven and cool them completely. While the cake is cooling, prepare the Chocolate Ganache recipe. Place one cake on the serving tray in which you plan to set the cake. Spread a generous portion of the chocolate ganache on the top of the cake. Place the other cake over the bottom one and lightly press down. Finally cover the whole cake with the Chocolate Ganache including the sides and the top. Refrigerate the cake for at least 4 to 5 hours.Serve the Rich Dark Chocolate Devils Food Cake along with a cup of coffee or as a dessert for parties.

### TranslatedIngredients: 1/2 cup Milk,1 tablespoon Sooji (Semolina/ Rava),1 cup Milk Powder,1/2 cup All Purpose Flour (Maida),1/8 teaspoon Baking soda,1 tablespoon Caster Sugar,2 cups Sugar,2-1/2 cups Water,1 teaspoon Cardamom Powder (Elaichi),1 teaspoon Pistachios - chopped,Ghee - or Vegetable oil ### PrepTimeInMins: 20 ### CookTimeInMins: 30 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: Bengali Recipes ### Course: Dessert ### Diet: Vegetarian ### TranslatedInstructions: Making dough for langcha:To begin making Bengali Langcha Recipe With Mawa, first start by making dough for langcha. Take a bowl add milk powder, all purpose flour, semolina, baking powder, whole milk( pouring small milk at a time) and make a soft dough.Cover it with damp cloth and keep aside for 10 minutes. After 10 minutes add 1 pinch of food color(optional)and powder sugar mix it well. Rest it for another 5 to 10 minutes.Wet your hands. Take small amount of dough and pressing by hands give it a  oblong shape like langcha.Keep the size of sweets small from your desire size, it will puff up after frying.Making sugar syrup:When the dough is resting let's make the sugar syrup . In a big pan add sugar and water (1:1.25 ratio), boil until sugar dissolves completely. Add a pinch of cardamom powder and mix well. Keep aside.Frying Langcha:In a deep frying pan, heat vegetable oil or ghee. Then slowly add lanchas not crowded much and fry it until brown in low flame. If flame is high then langcha will take color easily but not cook from inside.Take out fried langcha and place it on a paper towel.Warm up the sugar syrup. Add fried langcha slowly in hot sugar syrup. Let them soak for 3-4 hours, then serve. Serve it hot or refrigerate for 1 hour then serve, as per your wish.Serve Bengali Langcha Recipe With Mawa as a dessert along with a meal of Steamed rice, Kanchakalar Khosha Bata, Bengali Posto Porota Recipe (Spiced Poppy Seed Parathas), Bengali Style Cholar Dal Recipe and Posto Pabda (Bengali Fish Curry In Poppy Seeds Paste)

### TranslatedIngredients: 400 grams Tindora (Dondakaya/ Kovakkai) - thinly sliced vertically,1 teaspoon Mustard seeds,1/2 teaspoon White Urad Dal (Split),pinch Asafoetida (hing),1 sprig Curry leaves,1 Dry Red Chilli,1 tablespoon Sunflower Oil,Salt - to taste,2 tablespoons Coriander (Dhania) Seeds,1 tablespoon White Urad Dal (Split),1 tablespoon Chana dal (Bengal Gram Dal),4 Dry Red Chillies,1/4 teaspoon Asafoetida (hing) ### PrepTimeInMins: 15 ### CookTimeInMins: 20 ### TotalTimeInMins: 35 ### Servings: 4 ### Cuisine: Tamil Nadu ### Course: Lunch ### Diet: Diabetic Friendly ### TranslatedInstructions: To begin making Kovakkai Podi Curry Recipe, dry roast the ingredients mentioned in the spicy lentil mix table and grind it to a coarse mix using a hand blender or Mixer and keep aside.Heat oil in a Kadai on medium flame, add the mustard seeds, urad dal and let it splutter.Add the asafoetida, dry red chilli and curry leaves and let it splutter.Now add the sliced ivy gourds and give it a good stir.Sprinkle with a little water, mix and let it cook with the lid closed. This will take around 10 minutes.Once the ivy gourds are cooked yet firm, add the lentil spice mix and stir well.Let the ivy gourds roast on low flame for another 10 minutes, and occasionally keep stirring the mix in between.Switch off the flame once it is done.Serve the spicy Kovakkai Podi Curry Recipe along with Steamed Rice, Tomato Onion sambar, Pepper Rasam and Curd for a full course Tamil Nadu Style lunch.

### TranslatedIngredients: 2 bay leaves, 5 tablespoons coriander seeds, 2 tablespoons whole pepper, 2 tablespoons celery, 2 tablespoons cumin seeds, 6 cardamom, 1 large cardamom, 3 mace, 3 stone flowers, 3 star anis, 1/4 small Spoon Nutmeg Powder, 2 inch Cinnamon, 5 Long ### PrepTimeInMins: 5 ### CookTimeInMins: 5 ### TotalTimeInMins: 10 ### Servings: 4 ### Cuisine: Hyderabadi ### Course: Lunch ### Diet: Diabetic Friendly ### TranslatedInstructions: To make Biryani Masala Powder recipe, firstly put coriander seeds, whole black pepper in a pan and roast it well for 10 to 15 seconds. Now add cumin, long, cinnamon and roast it for 10 seconds. After 10 seconds, add bay leaves, celery, cardamom, big cardamom, mace, stone flower, star anise, nutmeg powder and bake it for 1 minute. Turn off the gas and allow this mixture to cool. After it cools down, put it in a mixer grinder and grind it into a powder. Use Biryani Masala Powder recipe to make Gobi Biryani or Chicken Biryani. You can serve this biryani with raita of your choice.

### TranslatedIngredients: 2 Chicken sausage,1 teaspoon Butter,250 grams Dry beans - (such as cannellini or soya beans),1 teaspoon Extra Virgin Olive Oil,1 Onion - finely chopped,1 clove Garlic - grated,500 grams Tomatoes - pureed,1 tablespoon Honey - or more to taste,1 teaspoon Cumin powder (Jeera),1 teaspoon Dried oregano,1/4 teaspoon Red Chilli powder - or cayenne pepper,Salt and Pepper - ,1 cup Broccoli - cut into small florets,2 cloves Garlic - chopped,1 teaspoon Dried Thyme Leaves,1 teaspoon Dried oregano,Salt - to taste,Black pepper powder - for seasoning ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 1 ### Cuisine: Continental ### Course: World Breakfast ### Diet: Non Vegeterian ### TranslatedInstructions: To begin making the Chicken Sausages, Baked Beans and Stir Fried Broccoli Recipe, we will first make the baked beans. Soak the beans overnight for about 8 hours in water.We also have to make the cooked tomato puree. Once the beans are soaked well, our next step is to cook them.  Place the beans in the pressure, place the weight on, cover the pan and cook it along with 2-1/2 cups of water. After 4 to 5 whistles, turn the heat to low and cook for another 15 minutes.Turn off the heat and allow the pressure cooker to release its pressure naturally. This would take another 10 minutes. The beans continue to cook under the pressure even when it is turned off.Once the pressure is released, open the cooker and drain out the excess liquids. You store this liquid and use it in the vegetable stock or risotto.Once the beans are cooked, our next step is to spice it up to make the baked beans.Heat oil in a sauce pan on medium heat; add in the onions and garlic and give it a light sauté until the onions are tender. Add the tomatoes, honey and the spices and give it a stir.Add in the cooked drained beans into the tomato gravy. Stir fry the beans until the beans get well coated with the tomatoes. Cover the pan, turn the heat to low and simmer the beans for about 30 minutes until you noticed the beans are well coated with the spices and tomatoes. Check the salt and seasoning levels and adjust to suit your taste.To Stir fry the BroccoliHeat a sauce pan with oil, add garlic and sauté them till they soften. Add broccoli and season it well with all the seasonings.Sprinkle little water and cook the broccoli for about 5 more minutes till they become quiet tender. Check for salt and switch off the heat.To Cook the sausagesBefore you fry the sausages over a pan, make sure the sausages are not frozen and they are thawed well.Prick the sausages with the fork, place a wide pan with 1 inch water and butter. Bring it to a boil.Once it begins to boil, place the sausages inside. Keep turning them until all the water is evaporated and till you can deglaze the pan. Brown the sausages well on all the sides.The sausages will take about 10 minutes to cook and you can serve it over a plate.To plate, place the sausages over the side, add baked beans, place the stir fried broccoli and keep a garlic bread next to it and serve. Serve the Chicken Sausages, Baked Beans and Stir Fried Broccoli Recipe along with a glass of Cantaloupe Pomegranate and Mint Juice Recipe for your Sunday brunch.

### TranslatedIngredients: 300 grams Boneless chicken,1-1/2 teaspoons Ginger Garlic Paste,1-1/2 teaspoons Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Black pepper powder,2 Green Chillies - slit,2 sprig Curry leaves,1 Whole Egg,1 tablespoon Gram flour (besan),1 tablespoon Corn flour,Salt - to taste,Sunflower Oil - to deep fry ### PrepTimeInMins: 0 ### CookTimeInMins: 35 ### TotalTimeInMins: 35 ### Servings: 1 ### Cuisine: Indian ### Course: Snack ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Crispy Chicken Pakoda Recipe, clean and wash chicken pieces well.Add chicken pieces, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, pepper powder, salt to taste into a large bowl and mix well to combine. Next add gram flour, corn flour, and mix again to coat all chicken pieces well.finally add the egg and mix again. Cover and let it sit in the fridge to marinate for about 15 minutes.Heat oil in a Pan for deep frying, on a medium flame.Add a handful of chicken pieces into the oil separately. Do not over crowd the kadai. Remove from oil when cooked well and crisp and drain excess oil on kitchen towel.Repeat deep frying all the chicken pieces in batches. At last slit green chilies and curry leaves into the oil and mix with the deep fried Chicken Pakoda and serve hot.Serve Crispy Chicken Pakoda immediately with tomato sauce or any delicious dip like Mirchicha Chatka or Peanut Chilli Dipping Sauce during tea time.

### TranslatedIngredients: 1/2 cup All Purpose Flour (Maida),1/2 cup Whole Wheat Flour,1/4 cup Hung Curd (Greek Yogurt),Salt - to taste,250 grams Chicken - minced,1 cup Spinach Leaves (Palak) - finely chopped,1 Onion - finely chopped,4 cloves Garlic - finely chopped,1 Tomatoes - finely chopped,1 tablespoon Cumin powder (Jeera),1 tablespoon Coriander Powder (Dhania),1 1/2 teaspoon Paprika powder,1 teaspoon Black pepper powder,3 sprig Mint Leaves (Pudina) - chopped,10 sprig Spring Onion (Bulb & Greens) - chopped,Salt - to taste,100 grams Feta Cheese - crumbled ### PrepTimeInMins: 10 ### CookTimeInMins: 45 ### TotalTimeInMins: 55 ### Servings: 2 ### Cuisine: Middle Eastern ### Course: Lunch ### Diet: Non Vegeterian ### TranslatedInstructions: To begin making the Turkish Chicken Gozleme Recipe, we will first knead the dough for the bread and keep it ready.In a mixing bowl add all the flour, curd, salt to taste and knead well with little water to form a firm dough. Once done cover with a damp cloth and rest the dough.For the Gozleme StuffingHeat a skillet on medium heat with oil, add chopped garlic and saute till it softens. Add chopped onions and saute till they turn golden brown.Add in tomatoes and sprinkle little salt and cook until the tomatoes turn mushy. At this stage add the minced chicken and add all the spice powders, paprika, cumin, coriander and pepper. Saute till the chicken is cooked. This will take about 3 to 4 minutes.Once done add chopped spinach leaves and mint leaves to the chicken Gozleme mixture and saute till the leaves wilt and all the moisture is evaporated.Check for seasonings and adjust if required. Once done turn off the heat and allow it to cool down.To make the Chicken GozlemeDivide the dough the into 3 equal portions. Take one portion and flatten it on the rolling surface, dust it with some flour and roll it flat to thin  circle.Add the chicken stuffing in the centre, sprinkle the chopped spring onions and crumbled feta cheese on top.Fold the dough from either side and seal it tightly so that it doesn’t open up. You will get a rectangular shaped flat stuffed bread - Chicken Gozleme.Heat a flat skillet, place the Chicken Gozleme and toast it on either side for couple of minutes until you see the dough is getting partially cooked.Drizzle oil on the Chicken Gozleme and cook till your notice brown spots on both sides. Once done, remove the Chicken Gozleme from the pan and serve hot.Serve the Turkish Chicken Gozleme Recipe along with Pickled onions, lemon wedges and Couscous Raw Mango Salad by the side to make weekend meals special.

### TranslatedIngredients: 300 grams Vivatta Maida,75 grams Sugar,175 grams Butter (unsalted),15 grams Milk Powder,1 pinch Baking powder,1/2 teaspoon Vanilla Extract ### PrepTimeInMins: 25 ### CookTimeInMins: 15 ### TotalTimeInMins: 40 ### Servings: 30 ### Cuisine: Indian ### Course: Snack ### Diet: Vegetarian ### TranslatedInstructions: To begin making Moon Biscuits Recipe (Moon Shaped Baked Cookies), first take maida, milk powder, and baking powder and combine them well.Now add the softened butter, confectionery sugar (powdered sugar) and vanilla extract into a bowl.Combine the butter mixture well and add in the dry ingredients and make a dough.Now preheat the oven at 350°F,take a rolling pin and flatten the dough by using a round cookie cutter cut the dough in to moon shape cookies.Arrange them on baking tray now set the cooking time to15 mins and place the tray into the oven. Cool them before serving.Serve Moon Biscuits Recipe (Moon Shaped Baked Cookies) during tea time with Masala Chai Recipe - Indian Spiced Tea and Karachi Biscuits Recipe.

### TranslatedIngredients: 10 Prawns,1 tablespoon Soy sauce,1 teaspoon Sesame (Gingelly) Oil,10 cloves Garlic - finely chopped,2 Green Chillies - finely chopped,2 tablespoons Coriander (Dhania) Leaves - finely chopped,1/2 teaspoon Whole Black Peppercorns - crushed (optional),Lemon juice - few drops,2 tablespoon Sunflower Oil,Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 2 ### Cuisine: Side Dish ### Course: Non Vegeterian ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Andaman Style Steamed Garlic Prawns recipe, in a heat proof boil collect chopped garlic and green chilies and keep aside. Heat vegetable oil in a pan till smoking hot, and pour the hot oil immediately over the chopped garlic and chilies. Wait till they crackle and leaves and aroma. Set aside to cool.While the garlic oil is cooling, set up a steamer and place the prawns in a pan/plate that will go inside the steamer. Pour the garlic infused oil all over the prawns and gently rub them, season with some salt and set to marinade till the steamer gets ready. Now steam the prawns for around 8 to 10 minutes. Meanwhile mix soy sauce and sesame oil in a small bowl.Take out the cooked prawns and spoon the sauce mix all over. Sprinkle some freshly crushed black pepper and some chopped coriander. Drizzle some lemon juice over the prawns if you like or else skip it. Serve hot. Serve Andaman Style Steamed Garlic Prawns as a side dish along with steamed rice and Jeera Rasam for a weekday meal.

### TranslatedIngredients: 2 cups fruit - cut into small pieces (pineapple, 1 1/2 cups yogurt - whisk, 1/4 teaspoon turmeric powder, 2 teaspoons jaggery, salt - as per taste, water - as per use, 1/4 cup coconut - tighten Take, 2 green chillies - chopped, 1 teaspoon mustard, 1 teaspoon mustard, 2 dry red peppers - break, 1 teaspoon oil, 1 sprig curry leaves ### PrepTimeInMins: 5 ### CookTimeInMins: 15 ### TotalTimeInMins: 20 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To make fruit pachhadi, firstly grind coconut, green chilli and mustard after adding some water in the mixer grinder. Keep it aside. Now heat a pan. Add chopped fruits and 2 tablespoons of water to it. Allow the fruits to cook until they become soft. After softening add turmeric powder, salt and sugar / jaggery to it. Mix and add coconut paste. Cook for 2 minutes and then turn off the gas. Add yogurt to it and mix well. Now heat oil in a small pan. Add mustard seeds, dry red chillies and curry leaves. Let it cook for 1 minute and then give it the dal in the tempered fruit pachhadi. Mix and serve. Serve the fruit pachhadi with keerai sambar, rice and papad for dinner.

### TranslatedIngredients: 1 cup Rice,1/2 cup Green peas (Matar),3 Potatoes (Aloo) - cut into big cubes,1 Onion - thinly sliced,1 tablespoon Ginger Garlic Paste,2 Green Chillies - finely chopped,1 Black cardamom (Badi Elaichi),1 Bay leaf (tej patta),2 Cardamom (Elaichi) Pods/Seeds,1 inch Cinnamon Stick (Dalchini),2 Cloves (Laung),1 teaspoon Cumin seeds (Jeera),1 teaspoon Coriander Powder (Dhania),1 teaspoon Cumin powder (Jeera),1/2 teaspoon Black pepper powder,1/2 teaspoon Red Chilli powder,1 tablespoon Ghee,1 tablespoon Coriander (Dhania) Leaves - finely chopped for garnish,Salt - to taste ### PrepTimeInMins: 5 ### CookTimeInMins: 20 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: Indian ### Course: Main Course ### Diet: Vegetarian ### TranslatedInstructions: To begin making Aloo Matar Masala Khichdi Recipe, wash the rice and keep it soaked in water till you add it into the recipe.Wash, de-skin, cut the potatoes into big cubes and keep it immersed in a bowl of water until further cooking.Heat ghee in a pressure pan, add the whole spices - bay leaf, black and green cardamoms, cinnamon, cloves and let it release its flavours into the ghee.Add the cumin seeds and let it splutter.Add the sliced onions, green chilies and saute until the onions turns translucent.Drain the potatoes from water and add it to the pressure pan along with peas and saute for a minute.Add the coriander powder, cumin pepper and red chilli powder and mix well.Add the drained and soaked rice, about 5 cups of water, season with salt and bring it to a rolling boil.Close it with the pressure pan lid and cook for 4 to 5 whistles, or till done.Switch off the heat, let the pressure release on its own before opening the lid.Garnish with coriander leaves use a fork to carefully mix the khichdi.Serve the Aloo Matar Masala Khichdi Recipe along with Cauliflower & Cucumber Raita Recipe and Papad for a simple yet delightful weeknight dinner.

### TranslatedIngredients: 1/2 cup Sooji (Semolina/ Rava),1/4 cup Curd (Dahi / Yogurt),1/4 cup Onion powder - finely chopped,1/2 cup Green Bell Pepper (Capsicum) - finely chopped,2 tablespoons Coriander (Dhania) Leaves - finely chopped,1 Green Chilli - finely chopped,1 teaspoon Black pepper powder,Salt - to taste,Sunflower Oil - for cooking the toast ### PrepTimeInMins: 10 ### CookTimeInMins: 8 ### TotalTimeInMins: 18 ### Servings: 3 ### Cuisine: Indian ### Course: Indian Breakfast ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Rock Toast, in a mixing bowl, combine semolina, yogurt, onion, capsicum, coriander leaves, green chilli, salt and pepper powder.Adjust the topping mixture with a little water, making sure you get a spreadable consistency. Let it sit aside for about 5-7 minutes.  In the meanwhile, heat a griddle on medium flame, spread some oil.Take a slice of bread, spread the semolina topping on it with a spoon and place the bread in a way that the topping is  facing  down on the griddle.Cook this on medium-high heat for about three minutes and flip.Remove from the tawa and serve hot.Serve this Rock Toast along with tomato ketchup or Dhaniya Pudina Chutney and Homemade Pomegranate Juice with Ginger Recipe

### TranslatedIngredients: 12 Kashmiri dry red chillies - deseeded and soaked in hot water for 1/2 hour,1/4 teaspoon Methi Seeds (Fenugreek Seeds) - roasted,7 Garlic - cloves,4 Shallots - peeled,1/2 teaspoon Cumin seeds (Jeera),1/4 teaspoon Turmeric powder (Haldi),2 teaspoon Vinegar,1/3 cup Water - as required to grind to puree,3 Potatoes (Aloo) - cleaned,Salt - as needed,2 tablespoon Sunflower Oil,1 teaspoon Mustard seeds,10 Curry leaves,Water - Enough for boiling potatoes,1/2 teaspoon Sugar ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Goan Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making Potato Vindaloo Recipe first place a large sauce pan or heavy bottomed pot on the heat.Add the chopped potatoes into it, cover them with water, add a little salt and place it on the heat. Bring it to a boil and simmer it until the potatoes are par-cooked. They should be soft when a knife is inserted into them, but they shouldnt be mushy and give way.Strain the potatoes, reserving some boiled water separately, and keep both aside for later use.In a mixer jar add all the ingredients under "For the Vindaloo paste" list and grind them into a fine, smooth paste.Next, place a kadai on the heat, add some oil and mustard seeds to it. Allow it to sputter, and then add curry leaves.When the curry leaves are crisp, add the vindaloo paste and saute until the raw smell goes away and oil begins to separate at the edges.Add 1/2 cup of reserved water in which the potatoes were cooked water, the boiled potatoes, check for salt and adjust as required.Cook the curry together, stirring in between until the curry thickens. This may take 10-12 minutes.Sprinkle some sugar and stir once before switching off. Add additional curry leaves in the end and serve hot with Vegetable Biryani and Raita or Bread.

### TranslatedIngredients: 15 Pointed gourd (Parval) - cut into wedges,3 to 4 Potatoes (Aloo) - skin peeled,1/2 teaspoon Methi Seeds (Fenugreek Seeds),1/2 teaspoon Cumin seeds (Jeera),1 teaspoon Fennel seeds (Saunf),3 Cloves (Laung),1 inch Cinnamon Stick (Dalchini),1 Dry Red Chilli,1/2 inch Ginger - finely chopped,1/2 cup Fresh coconut - grated,2 tablespoon Poppy seeds,1 teaspoon Red Chilli powder,1 teaspoon Turmeric powder (Haldi),2 Green Chillies - finely chopped,1 teaspoon Sugar,Salt - to taste,Mustard oil - as required for cooking ### PrepTimeInMins: 15 ### CookTimeInMins: 45 ### TotalTimeInMins: 60 ### Servings: 6 ### Cuisine: Bengali Recipes ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: We begin making Aloo Potol Posto Recipe (Aloo Parwal in Poppy Seed Masala Recipe) heat the pan with oil and roast by adding methi,cumin, fennel,cloves,cardamom, dry red chilli along with ginger, grated coconut and poppy seeds. Fry till the aroma comes out.Cool and transfer it into a blender. Blend it to a fine paste and keep it aside.Heat oil in a kadai and saute the parawal with turmeric powder till it turns brown and softens.Remove and keep it aside. Keep the potatoes boiled and ready as well. With the leftover oil temper green chilies and add the (coconut-poppy seed) masala paste. Sprinkle the spice powders and fry till the oil comes out from the masala.Finally add the vegetables. Add water and cook it for some more time for about 10 minutes .Serve your delicious and spicy Aloo Potol Posto (Aloo Parwal in Poppy Seed Masala) with layered Lachaa Paratha.

### TranslatedIngredients: 3 Potatoes (Aloo) - peeled and diced,1 cup Lotus Stem - sliced round,1/2 cup Homemade tomato puree,1 teaspoon Cumin seeds (Jeera),1/4 teaspoon Asafoetida (hing),2 teaspoons Coriander Powder (Dhania),1 teaspoons Turmeric powder (Haldi),1/2 teaspoon Red Chilli powder,1 teaspoon Garam masala powder,Salt - to taste,Sunflower Oil - for cooking,4 sprig Coriander (Dhania) Leaves - finely chopped,2 Onions - roughly chopped,4 Garlic,1 inch Ginger,4 Green Chillies ### PrepTimeInMins: 15 ### CookTimeInMins: 30 ### TotalTimeInMins: 45 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Aloo Bhey Ki Sabzi Recipe, we will first prep all the various components.First of all, place the ingredients listed under “Ingredients to be made into a paste” into a blender and grind them down into a smooth paste. Pour it into a bowl and set it aside for later.Then add 3 small tomatoes into the blender and blend them to a puree. Pour the puree into a bowl and set that aside too.Now to make the sabzi, heat some oil in a pressure cooker. When it is warm enough, add asafetida and cumin seeds and let them crackle.Next add the prepared onion garlic paste and saute well for 3-4 minutes until the paste turns golden-brown and the raw smell goes away.Next add the red chilli powder, turmeric and coriander powder. Top with salt and continue to cook for 2 minutes more.At this stage, when the masalas are all cooked through, pour in the prepared tomato puree and cook for another 3-4 minutes, stirring continuously, until you see oil leaving the sides of the pan. This is an indication that the masalas are cooked through.Now add cubed potato and lotus stem rounds, stir well and cook for 2-3 minutes.Top it up with 2 cups of water and cover the pressure. Allow the sabzi to cook covered for 2 whistles.Turn the heat off and allow the pressure to release natural. When the weight can be lifted and the lid comes off with ease, open the cooked and simmer the sabzi for 5 minutes. This will allow some excess water to evaporate. At this stage you can taste for salt and spice and adjust both accordingly.When done, take the pressure cooked off the heat, pour the sabzi into a serving bowl and serve hot with Phulkas and Pumpkin Dal Tadka

### TranslatedIngredients: 8 Whole Wheat Brown Bread,2 Tomatoes - sliced thin into rounds,1 Cucumber - peeled and sliced into thin rounds,Salt - to sprinkle,Black pepper powder - to sprinkle,Chaat Masala Powder - to sprinkle,2 tablespoons Butter,4 tablespoons Green Chutney (Coriander & Mint),4 tablespoons Tomato Ketchup ### PrepTimeInMins: 10 ### CookTimeInMins: 5 ### TotalTimeInMins: 15 ### Servings: 4 ### Cuisine: Indian ### Course: Snack ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Classic Tomato Cucumber Chutney Sandwich with Chutney Recipe, arrange two slices of bread next to each other.Spread tomato ketchup on one slice and the Dhaniya Pudina Chutney on the other slice. Arrange the sliced tomato & cucumber slices on one of slice. Sprinkle some chaat masala powder, pepper powder and salt. Close the sandwich with the other slice.Heat a grill sandwich maker, lightly spread butter on the outside and cook until  it turns golden brown, around 3-4 minutes or when the light turns off on the sandwich maker.If you don't have a sandwich maker, you can grill the sandwich on the tawa no medium heat until each one of the sides turn golden brown and crisp. Once the Tomato Cucumber Chutney Sandwich is grilled well, place it on a platter and cut into triangles and serve.Serve the Classic Grilled Tomato Cucumber Chutney Sandwich for a quick weeknight dinner and serve it along with Indian Style Beetroot Soup Recipe and Bean Sprout & Corn Salad Recipe for a weeknight dinner, simple serve the sandwich along with a glass of Chikoo Banana Date Smoothie as an after school snack for kids.

### TranslatedIngredients: 1/2 cup Instant Oats (Oatmeal),1/2 cup Wheat Flakes (Cereal),3 tablespoon Pine nuts,3 tablespoons Pumpkin seeds,3 tablespoon Dates - (dried ones) finely chopped,3 tablespoon Dried raspberries,3 tablespoons Raisins - (sultana),3 tablespoon Badam (Almond),3 tablespoon Walnuts,1/2 teaspoon Cinnamon Powder (Dalchini),1/2 teaspoon Nutmeg powder,1/2 tablespoon Vanilla Extract,1/2 teaspoon Sunflower Oil,1 tablespoon Honey ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Continental ### Course: World Breakfast ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Homemade Granola Mix Recipe with Oats & Wheat Flakes, heat a wok or a heavy bottomed pan over medium heat and gently roast the oats until they turn crisp and lightly golden.Once roasted, remove from the pan and keep aside. Heat the vegetable oil in the same pan over medium heat.  Add all the nuts and seeds and roast them for about 5 minutes.Once the nuts and seeds are roasted, add the dried dates, raspberries and sultanas along with the honey and vanilla essence. Roast for another couple of minutes. Finally add in the tossed oats, wheat flakes, cinnamon and nutmeg powderUsing a spatula mix everything thoroughlyOnce they are cooled down the Homemade Granola Mix with Oats & Wheat Flakes is ready. Store them in an airtight container for a few weeks.Serve the Homemade Granola Mix with Oats & Wheat Flakes crunchy for breakfast along with fresh milk & fruits or as an evening snack for kids or can be even used as a topping for smoothies. 

### TranslatedIngredients: 300 grams Small Brinjal (Baingan / Eggplant) - quartered,200 grams Mustard greens,1 Onion - sliced,4 cloves Garlic - finely chopped,1 inch Ginger - finely chopped,1/2 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 teaspoon Garam masala powder,1 teaspoon Amchur (Dry Mango Powder),Salt - to taste,3 tablespoons Mustard oil - for cooking ### PrepTimeInMins: 10 ### CookTimeInMins: 15 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: Diabetic Friendly ### TranslatedInstructions: To begin making Baingan Sarson Ka Saag Recipe first prep all the ingredients and keep aside. Quarter the brinjal and keep them in salted water till you use them. Keeping them in salted water prevents discolouration of the brinjal.Wash and chop the mustard greens ( sarson ka saag) roughly and keep them aside. Next heat oil in a deep pan or wok and once the oil has reached a smoking point reduce the heat to medium. Add cumin seeds and let them crackle. Then add onions, ginger and garlic and saute till the onions are cooked.Now add the drained and cut brinjal slices to the pan and saute. Sprinkle some water, cover and cook the brinjal till its cooked through and is well roasted.This will take about 4 to 5 minutes.Once the brinjal is well roasted, softened and cooked through, add all the dry spices to the pan, chilli powder, turmeric powder, coriander powder, garam masala powder, amchur powder, salt and saute for a minute till all the brinjal is well coated with the masalas. Finally add the chopped mustard leaves to the brinjals and cover and cook till the mustard greens are cooked through. This will take about 3 to 4 minutes as well.Check the salt and seasonings of the Baingan Sarson Ka Saag and adjust according to taste.Once done, turn off the heat and transfer the Baingan Sarson Ka Saag to a serving bowl and serve hot.Serve Baingan Sarson Ka Saag with Phulka , Panchmel Dal and Lauki Raita for a lovely weekday lunch.

### TranslatedIngredients: 250 grams Elephant yam (Suran/Senai/Ratalu) - cut into 1 inch thin pieces,1/2 cup Fresh coconut - grated,1/2 teaspoon Mustard seeds,Curry leaves - few,1/4 teaspoon Asafoetida (hing),1 teaspoon Mustard seeds,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 teaspoon Turmeric powder (Haldi),2 teaspoon Sambar Powder,Salt - to taste,Sunflower Oil - as required for frying ### PrepTimeInMins: 30 ### CookTimeInMins: 30 ### TotalTimeInMins: 60 ### Servings: 4 ### Cuisine: Tamil Nadu ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Kalyana Veetu Senai Curry Recipe, add the cut yam pieces into a pressure cooker with 1/4 cup of water, 1/2 turmeric powder and salt and pressure cook the yam for one whistle and keep aside.Preheat oil in a pan over medium heat; add the mustard seeds and allow it to splutter.Once the mustard seeds crackle, stir in the hing and curry leaves and saute for few seconds.After a few seconds, add the grated coconut and roast for about minute until it turns golden in colour and releases an aroma. At this stage, add the red chilli powder, turmeric powder, coriander powder, sambar powder and saute for a few seconds and add the cooked yam. Stir well until all the masalas coat the yam - about a minute.The yam, tends to get a little dry, as it combines with the masala; you could add a little more oil to help give the yam a little more crispy texture and also help the masalas to get absorbed well into the Senai Curry.Once you notice the masalas are well coated and the Kalyana Veetu Senai Curry has a slightly roasted texture, check the salt and spices and adjust to suit your taste.Once done, turn off the heat and transfer the Kalyana Veetu Senai Curry to a serving bowl and serve hot.Serve Kalyana Veetu Senai Curry along with Keerai Sambar and Steamed Rice for a weekday lunch. You can also pack it in your Lunch Box along with Palak Raita and Tawa Paratha.

### TranslatedIngredients: 2 cups Rice - cooked,2 Tomatoes - finely chopped,1 Onion - thinly sliced,1 teaspoon Red Chilli powder,1 Green Chilli - slit,Mint Leaves (Pudina) - fistful,Coriander (Dhania) Leaves - small bunch,1 Cinnamon Stick (Dalchini),2 Cloves (Laung),1 sprig Curry leaves,1 tablespoon Ghee,Salt - to taste,1 inch Ginger - roughly chopped,3 to 4 cloves Garlic,1 teaspoon Fennel seeds (Saunf) ### PrepTimeInMins: 5 ### CookTimeInMins: 15 ### TotalTimeInMins: 20 ### Servings: 2 ### Cuisine: Chettinad ### Course: Lunch ### Diet: Gluten Free ### TranslatedInstructions: To begin making Chettinad Takkali Sadam Recipe, cook the rice to a fluffy texture and keep aside.Also, coarsely pound the ginger, garlic and fennel seeds using a mortar and pestle and keep aside.Heat ghee in a pan on medium flame, add the cinnamon stick and cloves and let it splutter.Add the ginger, garlic and fennel seeds mix and saute until the raw smell goes away.Add the curry leaves and sliced onions and saute until the onions turn translucent.Add the tomatoes and saute until its half cooked.Now, add the slit green chilli, red chilli powder, mint and coriander leaves and mix well.Season with salt and cook the mix until the tomatoes are well cooked and the whole mixture comes together. This will take around 10 minutes.Now, add the cooked rice and mix it evenly using a fork.Let it simmer for 5 minutes and switch off the flame.Serve the Chettinad Takkali Sadam Recipe along with Cauliflower & Cucumber Raita Recipe (Cauliflower Yogurt Salad) for lunch or for kids lunchbox.

### TranslatedIngredients: 1 tablespoon Cumin seeds (Jeera),1 tablespoon Cinnamon Stick (Dalchini),1 tablespoon Dry ginger powder,1 tablespoon Turmeric powder (Haldi),2 teaspoons Red Chilli powder,2 teaspoons Coriander (Dhania) Seeds,2 teaspoons Fennel seeds (Saunf),2 teaspoons Whole Black Peppercorns,4 cloves Garlic,1 teaspoon Cardamom (Elaichi) Pods/Seeds,1 teaspoon Mace (Javitri),2 cups Jasmine Rice,1 cup Coconut milk,1/2 teaspoon Salt,2 tablespoons Coconut Oil,1 Onion - diced,1 Red Bell pepper (Capsicum) - sliced thin,10 Gawar Phali (Kothavarangai / Cluster beans) - chopped into half,1 inch Ginger - minced,1 Stalks Lemongrass - fresh minced,2 cloves Garlic - minced,1 tablespoon Lemon juice,1 tablespoon Jaggery,Salt - to taste,Thai basil leaves - for garnish ### PrepTimeInMins: 15 ### CookTimeInMins: 60 ### TotalTimeInMins: 75 ### Servings: 4 ### Cuisine: Thai ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: We begin making the Thai Yellow Coconut Curry Rice Recipe by boiling  milk and 1 cup of water in a sauce pan.In the meantime roast the cumin seeds, coriander seeds, fennel seeds, peppercorns and cinnamon sticks slightly. Once that is done grind it along with the rest of the ingredients in a mixer to a smooth paste.Add this paste along with rice and bring it to a boil. Cook till the rice till it becomes soft and cooked. In the middle when the rice start to absorb all the moisture add the lime leaves and lemon grass.In another pan, heat oil and saute the onions,ginger, garlic, bell peppers and cluster beans . Cook till it is soft and crunchy.Add these vegetable to the rice along with jaggery. Give it stir and make sure the rice does not stick to the bottom of the pan. Once the rice cooked taste for salt and season it well.At the end drizzle some lime juice and serve Serve the Thai Yellow Coconut Curry Rice Recipe as a one pot meal for a Sunday Lunch

### TranslatedIngredients: 250 grams Okra (Okra), Oil - As per use, 1 Onion - finely chopped, 1 Tomato - Grated, 1 teaspoon Ginger - Grated, 2 Garlic - Finely chopped, 1/2 teaspoon Cumin seeds, 1/4 Teaspoon asafoetida, salt - as per taste, 1 cup of cottage cheese - pinched, 1/2 teaspoon coriander powder, 1/4 teaspoon mango powder, 1/4 teaspoon red chilli powder, 1/4 teaspoon turmeric powder, salt to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 2 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To make Paneer Bharam Bhendi, first wash the lady finger and dry it well. After that cut her steams. Cut out the seeds, take out the seeds and keep them on the side. To make the Bharam Masala, combine the ingredients of Paneer Masala in a bowl. Mix well and keep it on one side. Fill this spice well in the lady finger. Fill the sari lady finger and keep aside. Now grease a microwave safe tray with oil and place the sari lady finger on it. Allow the lady finger to cook for 3 to 4 minutes. Now heat the oil in a pan. Add cumin, asafoetida to it. After that add chopped onion, ginger, garlic and cook till the onion is cooked. Add grated tomatoes and cook on high heat. If there is leftover stuffing masala, then mix it in the pan. After the tomatoes are cooked, add okra in it and mix well. Beat the pan and cook until the lady finger is soft. After cooking add some lemon juice and chaat masala to it and serve. Serve Paneer Bhama Bhindi with Gujarati kadhi and roti with gum hot.

### TranslatedIngredients: 1 Wood apple (bael fruit),2 tablespoons Jaggery - or sugar,Black Salt (Kala Namak) - to taste,1 teaspoon Cumin powder (Jeera),1 Lemon juice,Mint Leaves (Pudina) - as required,Water - chilled,Ice cubes ### PrepTimeInMins: 10 ### CookTimeInMins: 0 ### TotalTimeInMins: 10 ### Servings: 2 ### Cuisine: North Indian Recipes ### Course: Appetizer ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Bael Ka Sharbat recipe, muddle the mint leaves and keep aside.Break open the fruit by hitting on the floor. Scoop out the pulp in a large bowl using a spoon or a scooper.Pour in some water and mash the pulp with your hands so as to separate the seeds.Now strain the liquid using a sieve separating the seeds and the fiber. Repeat the process once again, adding some more water.Add sugar/ jaggery, lemon juice and the remaining spices which includes black salt and cumin powder. Add in the muddled mint leaves.Add water, ice cubes and mix Bael Ka Sharbat properly. Adjust the quantity of the spices according to your preference and serve.Serve Bael Ka Sharbat on its own as a summer drink to your family. You can also serve this to your guests as a welcome drink along with Baked Chevdo Recipe (Chivda Mixture -Tea Time Snack) and Baked Mathri Recipe (Non Fried Tea Time Snack).

### TranslatedIngredients: 2 Mango (Ripe) - peeled and cut,1 cup Sugar,1 teaspoon Saffron strands,1/4 teaspoon Cinnamon Powder (Dalchini) ### PrepTimeInMins: 20 ### CookTimeInMins: 15 ### TotalTimeInMins: 35 ### Servings: 4 ### Cuisine: Indian ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making Raw Mango Murabba Recipe, peel the mangoes and cut the in cubes and set aside.In a saucepan, add the sugar & 1/2 cup water and make a thin syrup.Once the syrup starts boiling, add the mango cubes, add the saffron strands & cinnamon powder, simmer on low flame, until the mango pieces are cooked.This will take 5 minutes more.Remove the Raw Mango Murabba from the flame & let the murabba cool.Once cooled, store the Raw Mango Murabba Recipe in a glass jar or steel jar.The Raw Mango Murabba Recipe can be stored for more than 6 months in the fridge & can be enjoyed with hot Spicy Yogurt Chapati Recipe or Whole Wheat Bread Recipe With Oatmeal And Flaxseeds.

### TranslatedIngredients: 15 Gawar Phali (Kothavarangai / Cluster beans) - chopped,1 inch Ginger - chopped,4 cloves Garlic - chopped,5 Green Chillies - chopped,3 tablespoons Roasted Peanuts (Moongphali) - dry roasted,1/4 teaspoon Coriander (Dhania) Seeds,1/2 teaspoon Cumin seeds (Jeera),18 grams Tamarind,Salt - to taste,1 teaspoon Mustard seeds,1 teaspoon White Urad Dal (Split),1 pinch Asafoetida (hing) ### PrepTimeInMins: 5 ### CookTimeInMins: 35 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Karnataka ### Course: South Indian Breakfast ### Diet: Diabetic Friendly ### TranslatedInstructions: To begin making the Karnataka Style Gorai Kai Kara Recipe (Cluster Beans Chutney Recipe), firstly begin by washing the cluster beans and removing the two pointed ends. Chop them half and keep it aside.Heat a kadai with oil and splutter cumin seeds, coriander seeds and curry leaves. Add the chopped onions and sauté them till it turns translucent.Once the onions are translucent, add the chopped garlic, ginger, green chilies and the cluster beans. Add salt and fry them till it is cooked. You can cover it with the lid and let it cook over medium heat.Once that is done let it cool down and add it in a mixer along with tamarind and roasted peanuts. Grind this into a smooth paste. The next step is to make the tempering for the chutney. Heat required oil in a tadka pan. When the oil is hot, add in the mustard seeds, urad dal, asafoetida, curry leaves and let the mustard seeds splutter. Once done, switch off the gas and pour the tempering over the chutney and give it a mix. Your chutney is ready to be served.Serve the Karnataka Style Gorai Kai Kara Recipe along with Ghee Roast Dosa and Filter Coffee for your morning breakfast.

### TranslatedIngredients: 500 grams Kataifi dough - ready made,200 grams Butter,2 tablespoons Sugar,1 tablespoon Rose water,2-1/2 cups Sugar,1-1/2 cups Water,1 teaspoon Lemon juice,1 teaspoon Rose water,Saffron strands - few,1 cup Paneer (Homemade Cottage Cheese),1/2 cup Mango Pulp (Puree),1/2 cup Icing Sugar,2 teaspoons Thandai Masala,50 grams Heavy whipping cream,1/2 cup Fresh cream,2 tablespoons Pistachios - crushed,2 tablespoons Dried rose petals ### PrepTimeInMins: 10 ### CookTimeInMins: 60 ### TotalTimeInMins: 70 ### Servings: 4 ### Cuisine: Arab ### Course: Dessert ### Diet: Vegetarian ### TranslatedInstructions: To begin making Kunafa With Mango Cottage Cheese Cream Recipe, start by making the  Syrup and the mango Cream.Make sugar syrup by boiling water and sugar. When the sugar has dissolved, boil for 3 to 4 minutes and switch off the flame and add lemon juice. Add in Saffron strands and rose water to the sugar syrup. Set aside to cool completely.With the help of hand blender, blend together all the ingredients listed under *for the Mango Cream till very well combined and keep this Icing in the Fridge.Preheat the oven at 180 degree Celsius for 15 minutes.In the meanwhile, prepare the dough by loosening kataifi dough in a large bowl.Melt the butter and add this to the kataifi dough slowly, while breaking and separating its strands.Add in the sugar and rose water to the kataifi to mix thoroughly, to get kunafa dough.Grease the dish in which you want to bake the kunafa for Kunafa With Mango Cottage Cheese Cream Recipe. Spread a layer of the prepared kunafa dough. Press it a little bit and spread some more dough.I wanted a Crescent Moon shape so I took dough and arranged it in a spring form pan in crescent moon and star shape. I also used 2 more spring form pans for utilizing the rest of the dough.Put the prepared pans in the preheated oven and let the kunafa bake at 180 degree Celsius for about 20-25 minutes or until lightly golden in color. The bottom side will be more golden brown when you flip it.Immediately pour cold sugar syrup evenly over the hot kunafa. Let it cool completely at room temperature. Invert onto a serving plate.When it is completely cooled put sufficient Mango Cream on the Kunafa. Garnish with Crushed Pistachios and Rose petals.Serve Kunafa With Mango Cottage Cheese Cream as a desert along with a meal of Foxtail Millet Pilaf , Delicious Spinach Falafels and Okra Bamia .

### TranslatedIngredients: 24 Whole Wheat Brown Bread,1 cup Milk,150 grams Khoya (Mawa),1 cup Sugar,1/4 cup Badam (Almond) - finely chopped,Ghee - for deep frying ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 10 ### Cuisine: Indian ### Course: Dessert ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Royal Bread Gulab Jamun Recipe, first combine the khoya and chopped dry fruits in a bowl and keep aside.Cut out the sides of the milk bread.Now dip each bread slice in milk and squeeze out the milk.Knead the bread slices to make a soft dough. Knead the dough well and make small balls with the bread dough.Flatten the dough in the palm of your hands and place a small portion of the khoya and nuts mixture in the center. Seal and cover the jamun and make small round balls.Proceed the same way with the remaining dough portions.In a saucepan, heat the sugar with 2 cups water and make a syrup of one string consistency. Keep this aside.Heat oil or ghee for deep frying over medium heat. Once the oil is heated, deep fry the bread jamun balls in the ghee until it turns golden brown. Drain the excess oil and dip the Bread Jamuns in the sugar syrup.Allow the jamuns to soak well into the syrup and fluff up. Once its absorbed the syrup and fluffed up the Bread Jamuns are ready to be served.Serve the Bread Gulab Jamun for a party at home or even for special occasions and festivals like Diwali, Holi and Raksha Bandhan.

### TranslatedIngredients: 500 grams Brinjal (Baingan / Eggplant),1 Onion - finely chopped,1/2 teaspoon Cumin seeds (Jeera),1/2 teaspoon Mustard seeds,1 inch Ginger - grated,2 cloves Garlic - grated,1/2 teaspoon Turmeric powder (Haldi),1 tablespoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1/2 teaspoon Amchur (Dry Mango Powder),1 Tomato - chopped,Salt - to taste,1 Coriander (Dhania) Leaves - finely chopped,1 teaspoon Red Chilli powder,1 teaspoon Mustard seeds,1 teaspoon Cumin seeds (Jeera),1 teaspoon Fennel seeds (Saunf),1 teaspoon Kalonji (Onion Nigella Seeds),1 teaspoon Ajwain (Carom seeds),1/4 teaspoon Methi Seeds (Fenugreek Seeds),4-5 Dry Red Chillies,Sunflower Oil - for cooking ### PrepTimeInMins: 20 ### CookTimeInMins: 40 ### TotalTimeInMins: 60 ### Servings: 4 ### Cuisine: Indian ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Achari Baingan Recipe, we will first make the achari masala.To prepare marinade for Achari masala, in a pan add mustard seeds, cumin seeds, fennel seeds, nigella seed, carom seeds, fenugreek seeds and dry red chilies. Dry roast the spices and chilies over medium heat till fragrant and slightly browned. Turn off the heat. Transfer spices to the jar of mixer and grind into a coarse powder. Keep the achari powder aside.Wash and clean baingan and keep aside.Heat oil in a wok and add mustard and cumin seeds in it and wait till they crackle.Add chopped onions and saute till raw smell goes off. Now add ginger garlic paste and fry well till golden.Now add turmeric powder, coriander powder, red chili powder and the achari masala along with chopped tomatoesSaute until the tomatoes soften. Meanwhile slit the baingan from the middle into two but keep the joint intact. This is done so that the masala gets inside the aubergine nicely while cooking.Add the baingan in the fried masala and mix well such that everything incorporates well.Add little amchur if required and stir well. Add little water just to make sure the masala doesn't stick to the bottom of the heavy bottomed pan.Add salt as per your taste and slow cook the baingan in low flame with lid closed.Once the baingan softens, turn off the heat and garnish with freshly chopped coriander and stir.Serve the Safed Achari Baingan Recipe along with hot Phulkas smeared with ghee or along with hot steamed rice as a one dish dinner or a quick weeknight dinner.

### TranslatedIngredients: 1 Snake gourd (pudulangai) - finely chopped (approximately 1 cup),1 cup Curd (Dahi / Yogurt),1/2 cup Fresh coconut - grated,1 teaspoon Sunflower Oil,1/4 teaspoon Turmeric powder (Haldi),Salt - to taste,1 Dry Red Chilli - broken into pieces,1/2 teaspoon Cumin seeds (Jeera),1/2 teaspoon Mustard seeds,1 teaspoon Sunflower Oil,1/4 teaspoon Asafoetida (hing) ### PrepTimeInMins: 20 ### CookTimeInMins: 20 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Side Dish ### Diet: Diabetic Friendly ### TranslatedInstructions: To begin the preparation of Potlakaya Perugu Pachadi Recipe, first heat a small pan and add oil. Add the finely chopped snake gourd pieces. Fry for a few seconds. Add salt and cover the pan.Let it cook for 2-3 minutes. Ensure the pieces do not get burnt, by checking in between.Once the pieces are cooked, add grated coconut and mix well. Turn off the flame, and let it cool down.For the seasoning, heat a small pan, add jeera and mustard.Let the mustard seeds splutter. Add red chilli pieces, hing and saute. If you prefer, add turmeric and put off the flame.Transfer the cooked snake gourd pieces and coconut to a bowl.Add curd. Add the seasoning and mix well.Serve this gentle Potlakaya Perugu Pachadi with hot rice for a weekday lunch.

### TranslatedIngredients: 4 Karela (Bitter Gourd/ Pavakkai) - sliced into rounds,2 teaspoons Coriander Powder (Dhania),1 teaspoon Red Chilli powder - (adjust),1 pinch Asafoetida (hing),1/4 cup Gram flour (besan),1 teaspoon Black Salt (Kala Namak) - (adjust to taste),Sunflower Oil - as needed,1/4 cup Hung Curd (Greek Yogurt),1 teaspoon Chaat Masala Powder,1 tablespoon Sweet Chutney (Date & Tamarind),1/2 cup Sev,1/4 cup Aloo Bhujia - (optional),Dates - few,Coriander (Dhania) Leaves - small bunch ### PrepTimeInMins: 15 ### CookTimeInMins: 10 ### TotalTimeInMins: 25 ### Servings: 2 ### Cuisine: Indian ### Course: Snack ### Diet: Vegetarian ### TranslatedInstructions: To begin making Karela Dahi Puri Recipe, heat about 2 cups of water in a saucepan and add all the sliced bitter gourd in it and boil for about 2 minutes or until semi cooked.Strain the karela slices out of water and keep aside.In a mixing bowl, add the gram flour, red chili powder, black salt, coriander powder and asafoetida.Toss the bitter gourd slices into this mixture. Sprinkle some water if needed and mix till it is coated well.Heat oil in a pan for shallow frying and fry the spiced bitter gourd in batches until done and crisp. Whisk the yogurt along with chaat masala powder and keep aside.Arrange the pan fried karela slices in a plate. Drizzle the spiced chatpata yogurt, tamarind chutney on each slice.  Spread bhujia & sev, dates and garnish with chopped coriander and serve. Serve Karela Dahi Puri along with a hot cup of Masala Tea or Filter Coffee for evening snacks.

### TranslatedIngredients: 2 cups Potatoes (Aloo) - boiled and roughly mashed,1 cup Tomatoes - finely chopped,1-1/2 tablespoon Ginger - grated and ground,2 Green Chillies - slit,2 tablespoons Kasuri Methi (Dried Fenugreek Leaves) - (adjust),1/2 teaspoon Fennel seeds (Saunf),1 teaspoon Cumin seeds (Jeera),1/2 teaspoon Methi Seeds (Fenugreek Seeds),1 tablespoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1 teaspoon Cumin powder (Jeera),1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Garam masala powder,2 teaspoons Amchur (Dry Mango Powder),1 tablespoon Ghee,Salt - to taste ### PrepTimeInMins: 20 ### CookTimeInMins: 10 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making Kasuri Methi Aur Aloo Rasedar Recipe, first boil the potatoes using a pressure cooker. Once done, peel and roughly mash the potatoes keep a few pieces intact.Heat ghee in a wok on medium heat, add cumin seeds, fennel and methi seeds and let it splutter.Add the dried fenugreek leaves (kasuri methi), and let its aroma release into the oil.Add the ginger paste, slit green chillies and saute until the raw smell goes away.Add the chopped tomatoes and saute until its half cooked.Add the coriander, turmeric, cumin and red chilli powder and saute for 2 minutes.Now, add the roughly mashed potatoes and two cups of water and mix well.Season with salt, aamchoor powder and simmer the mixture for 5 to 6 minutes.Once the gravy comes together and reaches your desired consistency, switch off the flame.Garnish with a teaspoon of kasuri methi and serve the Kasuri Methi Aur Aloo Rasedar Recipe along with Parathas

### TranslatedIngredients: 1 cup Moth Sprouts (Matki),1/2 cup White Urad Dal (Split) - soaked for 4 hours,2 Green Chillies,1 teaspoon Fennel seeds (Saunf),1 inch Ginger,1 cup Spinach Leaves (Palak) - coarsely ground,Salt - to taste,1/4 teaspoon Turmeric powder (Haldi),Sunflower Oil - for cooking ### PrepTimeInMins: 250 ### CookTimeInMins: 15 ### TotalTimeInMins: 265 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: North Indian Breakfast ### Diet: Diabetic Friendly ### TranslatedInstructions: To begin making the Sprouted Moth Cheela Recipe With Palak, we need to keep the sprouts ready.In a Mixer jar combine moth sprouts, soaked and drained urad dal, green chilies, fennel seeds and ginger, grind to a smooth paste.Transfer into a mixing bowl, mix in the finely chopped methi coarsely ground palak leaves, salt and turmeric. Check the salt and spice levels and adjust to suit your taste.The cheela batter will be similar to the consistency of a dosa batter or pancake batter. The batter should be able coat the back of the spoon.Preheat a skillet on medium heat, pour a ladleful of cheela batter on the pan and spread it in a circular motion to form a thin crepe/ dosa.Drizzle some oil around the Sprouted Moth Cheela Recipe With Palak and cook it until the top does not look raw and you notice the edges are getting brown. Flip and cook the matki cheela on the other side for a few seconds.Once done, transfer the Sprouted Moth Cheela Recipe to a plate and proceed to make the cheela with the remaining batter.Serve this Sprouted Moth Cheela Recipe With Palak with Sweet and Spicy Tomato Chutney Recipe for a light and simple weeknight dinner or even a diabetic friendly breakfast.

### TranslatedIngredients: 2 Banana flower (Vazhaipoo) - ripe,1 cup Coconut milk - thick,3 cups Coconut milk - thin,1/2 cup Rice - raw,1/2 cup Chana dal (Bengal Gram Dal),1/4 Onion,2 Cardamom (Elaichi) Pods/Seeds,1 cup Sugar,3/4 teaspoon Salt - and some more for cooking the chana dal,Water - as required ### PrepTimeInMins: 60 ### CookTimeInMins: 30 ### TotalTimeInMins: 90 ### Servings: 4 ### Cuisine: Kerala Recipes ### Course: Dessert ### Diet: Gluten Free ### TranslatedInstructions: To begin making the Malabar Kaai Curry, first wash and soak chana dal and raw rice separately in two different bowls for about an hour.After that cook chana dal with little salt in water and once done, drain the water and keep it aside.Slice the bananas, and keep them aside.Now, grind together the rice, onion and cardamom with 1 cup water to a very fine paste.Take the rice batter in a pan and to this, add the thin coconut milk.Switch the flame on, and keep stirring continuously till the mixture thickens and becomes creamy.At this stage, add the sugar, salt, cooked chana dal and sliced bananas and mix well.Stir continuously and let the bananas cook for about 10 minutes.After that, add the thick coconut milk and mix and let it boil for about 2 minutes, before switching the flame off.Serve Malabar Kaai Curry as a dessert during the festive season along with Kandarappam.

### TranslatedIngredients: 1 cup Whole Wheat Flour,1/4 teaspoon Salt,1 tablespoon Ghee,1/2 cup Lukewarm Water - (adjust),1/4 cup Caster Sugar - (powdered sugar),1 cup Water,Sunflower Oil - to deep fry ### PrepTimeInMins: 20 ### CookTimeInMins: 20 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Assamese ### Course: Snack ### Diet: Vegetarian ### TranslatedInstructions: To prepare Assamese Sweet Kordoi Recipe, mix together the flour and salt.Add the ghee and mix.Adding water gradually, knead until you have a smooth pliable dough. Cover and keep aside for 15 minutes.Make bigger balls of dough, about 2 inches in size.On a lightly dusted surface, roll each dough ball into a small circle (about 5-6 inches) .Using a sharp knife , cut 6-7 vertical and parallel lines into the dough circle , each line about 1/2 inch from the next. Dont cut all the way through. The lines should not reach the edge of the circle (about 1/4 inch from the edge). Think of a slotted spoon !Starting from one end, roll the dough circle . Pinch both the ends and push the ends gently towards the centre. This will fluff up the centre and give the kordoi its characteristic shape like a start fruit. Repeat with all the dough. This measurement makes about 12 such kordoi.Heat oil in a deep frying pan and fry the shaped kordoi in batches until golden brown and crisp. Cool the kordoi, placing them on kitchen towels or tissue to drain excess oil.Meanwhile, make the sugar syrup by bringing the sugar and water to a boil in a saucepan.Simmer for few minutes until syrup is thick and sticky.One by one, drop the kordoi into this syrup, turn over to the other side, and remove. Serve Assamese Sweet Kordoi Recipe warm or cool, paired with Adrak Chai.

### TranslatedIngredients: 1-1/2 cups Chana dal (Bengal Gram Dal) - soaked for 3-4 hours,1 Onion - finely chopped,3 cloves Garlic,2 Green Chillies - (adjust to taste),1/2 teaspoon Ajwain (Carom seeds),Coriander (Dhania) Leaves - a small bunch,Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: Bihari ### Course: Snack ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making Steamed Bafauri Recipe (Bhojpuri Style Steamed Chana Dal Balls), wash and soak the chana dal for 3 to 4 hours in ample water.Drain the soaked chana and grind it to a smooth paste using a mixer grinder and take it out in a bowl.Now, roughly pound the garlic and chilies using a pestle and mortar and add it to the bowl of ground chana dal.Add the chopped onions, coriander leaves, caraway seeds, season with salt and mix well.Place a steamer pot on heat and bring the water to a rolling boil.Grease the steamer attachment plate, make small round balls of the prepared mixture and place it on the greased steamer plate.Let the chana dal balls steam for 20 minutes or until the balls are well cooked.Once done, switch off the heat and remove it into a bowl.Serve the Steamed Bafauri Recipe (Bhojpuri Style Steamed Chana Dal Balls) along with Dhaniya Pudina Chutney Recipe, Khajur Imli Chutney and Ginger Cardamom Chai for an evening snack.

### TranslatedIngredients: 500 grams Baby Potatoes - boiled,2 Dry Red Chillies,2 teaspoons Sesame seeds (Til seeds),1 teaspoon Cumin seeds (Jeera),1 teaspoon Fennel seeds (Saunf),1/4 teaspoon Asafoetida (hing),1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Kashmiri Red Chilli Powder,2 tablespoons Red Chilli flakes,1 teaspoon Amchur (Dry Mango Powder),2 tablespoons Coriander (Dhania) Leaves - finely chopped,1 tablespoon Sunflower Oil,Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: Rajasthani ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Jodhpuri Aloo Recipe, wash and pressure cook the baby potatoes for four whistles,  until they are well cooked. Peel the skin, cut them into halves and keep aside.Heat oil in a heavy bottomed pan, add the dry red chilli, cumin seeds, fennel seeds, white sesame seeds and let it splutter.Add the red chilli flakes and flavour the oil.Now, add in the boiled baby potatoes along with kashmiri red chili powder and  turmeric powder. Season with salt and mix well.Let the jodhpuri aloo roast on the slow heat, toss the baby potatoes occasionally from time to time.We have to slow roast the potatoes until they are slightly crisp on the outside. This will take around 12-15 minutes.Now, add in the amchur powder, combine well and switch off the heat. Garnish Jodhpuri Aloo with coriander leaves, sesame seeds and serve hot. Serve this Jodhpuri Aloo Recipe along with Rajasthani Kadhi and Phulkas for a delicious weekday lunch. You can also serve it with Ajwain Puri and Boondi Raita for breakfast.

### TranslatedIngredients: 500 grams Bhindi (Lady Finger/Okra) - slit into half and cut into 1 inch pieces,10 Pearl onions (Sambar Onions) - finely chopped,1/4 cup Fresh coconut - grated,2 Green Chillies - finely chopped,1 sprig Curry leaves,1/2 teaspoon Mustard seeds,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,Sunflower Oil - for cooking ### PrepTimeInMins: 15 ### CookTimeInMins: 15 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: Kerala Recipes ### Course: Lunch ### Diet: Diabetic Friendly ### TranslatedInstructions: To begin making the Vendakkai Thoran Recipe, firstly prepare all the ingredients and keep them ready.Heat a teaspoon of oil in a heavy bottomed wok/kadai; add the mustard seeds, curry leaves and allow it to crackle. Add the chopped onions and saute until the onions become tender. Once the onions are soft and tender, add the green chilies, cut Vendakkai (bhindi) and sprinkle salt.Cover the pan, with the lid slightly ajar and cook the Vendakkai until it is soft. Keep stirring intermittently until it is cooked through.Once the Vendakkai is cooked through, add the turmeric powder, grated coconut and saute for a few more minutes. Check the salt and spices and adjust to suit your taste.Once done, transfer the Vendakkai Thoran to a serving bowl and serve warm.Make the delicious Vendakkai Thoran Recipe and serve it along with Kuruku Kaalan (Raw Bananas in Coconut Curry) and Steamed Rice for a delicious lunch.

### TranslatedIngredients: 1 cup Kabuli Chana (White Chickpeas) - boiled,3 Potatoes (Aloo) - boiled,1 Onion - finely chopped,1 Tomato - finely chopped,1 Green Chilli - finely chopped,1 tablespoon Ginger Garlic Paste,1 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),2 teaspoons Coriander Powder (Dhania),1 teaspoon Garam masala powder,1 teaspoon Amchur (Dry Mango Powder),1 teaspoon Cumin seeds (Jeera),4 sprig Coriander (Dhania) Leaves - finely chopped for garnish,1 inch Ginger - cut in juliennes (long thin strips) for garnish,1 tablespoon Sunflower Oil,Salt - for taste ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 3 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making Chana Aur Aloo Ki Sookhi Sabzi, soak the chickpea or chana over night and pressure cook the soaked chana in enough water for 3 whistles and keep aside.Similarly, wash and boil the potatoes with 1 cup water in a pressure cooker for 2 whistles; peal the skin, cut into cubes and keep aside.Heat oil in a pan on medium heat, add the cumin seeds and let it splutter.Add the finely chopped onions and saute until it turns transparent.Add the ginger and garlic paste and cook until the raw smell goes away.Add the chopped tomatoes and green chilli and saute until the tomatoes are soft and well cooked.Now add the red chilli, turmeric, coriander and garam masala powder and sauce until the spices are cooked.Add the cooked chickpeas and the boiled potato cubes, season with salt and mix well.Let this mix cook for another 10 minutes.Add the amchoor powder, give it a good mix and switch off the flame.Garnish with coriander leaves and ginger juliennes and serve the Chana Aur Aloo Ki Sookhi Subzi Recipe along with phulkas or parathas for your kids lunch box or for the weeknight dinner.

### TranslatedIngredients: 500 grams Chicken thighs - skinless and boneless,1 Onion - diced,10 cloves Garlic - chopped,1 inch Ginger - grated,6 Tomatoes - desseded,1/3 cup Coriander (Dhania) Leaves - chopped,3 Green Chillies - slit,2 teaspoon Kasuri Methi (Dried Fenugreek Leaves),1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Kashmiri Red Chilli Powder,1 teaspoon Garam masala powder,1 teaspoon Coriander Powder (Dhania),3 teaspoons Sunflower Oil,Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 50 ### TotalTimeInMins: 60 ### Servings: 3 ### Cuisine: Indian ### Course: Side Dish ### Diet: Non Vegeterian ### TranslatedInstructions: To begin making Tomato Chicken Roast Recipe Flavoured With Kasuri Methi, get prep with all the ingredients first.In a kadai, heat a little oil on medium flame and once the oil is hot, addp garlic. Fry them for a few seconds on low heat. Do not let the garlic brown.Once the garlic looks cooked, add onions on medium heat and fry them till they are almost translucent.Once done, add the finely chopped tomatoes and saute well until mushy. Add the ginger, green chillies, coriander, chilli, garam masala and turmeric powder, coriander leaves and salt. Cook for a few minutes till the flavours are blended well.Add the chicken pieces and stir. Cover and cook on a low heat till the chicken is tender.When the chicken is cooked and the gravy is thick, add kasuri methi. Blend well and remove chicken roast from heat. By this time, chicken would have the flavours of the added spices.Serve Tomato Chicken Roast Recipe Flavoured With Kasuri Methi along with Biyyapu Rotte Recipe (Rice Flour Roti) and Kadai Egg Masala Recipe by the side. 

### TranslatedIngredients: 100 grams Amla (Nellikai/ Gooseberry) - deseeded and finely chopped,1 teaspoon Methi Seeds (Fenugreek Seeds) - roasted and powdered,1 teaspoon Mustard seeds,1 teaspoon Mustard oil,1 teaspoon Red Chilli powder,1/2 teaspoon Asafoetida (hing),Salt - to taste ### PrepTimeInMins: 15 ### CookTimeInMins: 0 ### TotalTimeInMins: 15 ### Servings: 80 ### Cuisine: Indian ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: We begin making the Nellikai oorugai/Amla Sambhariyo Recipe (Instant Gooseberry Pickle Recipe) by de-seeding the gooseberries and keeping it aside.Heat oil in a small skillet, splutter seeds, hing and red chili powder and add this to the gooseberries along with the rest of the ingredients and mix well.Serve the Nellikai oorugai/Amla Sambhariyo Recipe (Instant Gooseberry Pickle Recipe) along with Sambar and some steamed rice. 

### TranslatedIngredients: 300 grams Brinjal - chopped, 200 grams mustard, 1 onion - thin and straight cut, 4 cloves garlic - finely chopped, 1 inch ginger - finely chopped, 1/2 tsp cumin, 1 tsp red chili powder, 1 tsp coriander powder, 1 tsp garam masala powder, 1 tsp mango powder, salt - as per taste, 3 tbsp mustard oil - as per use ### PrepTimeInMins: 10 ### CookTimeInMins: 15 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: Diabetic Friendly ### TranslatedInstructions: To make the brinjal mustard greens recipe, prepare all the ingredients first and keep them separately. Cut the eggplant and keep it in salt water. Wash the mustard thoroughly and cut it and keep it separately. Now heat oil in a pan. When the oil is very hot, add cumin seeds and let it splutter. After the cumin seeds crackle, add onion, ginger, garlic and cook till the onion becomes soft. After the onion becomes soft, add eggplant to it and cook it well. Add water, cover the pan and cook it till the eggplant is cooked. It will take 4 to 5 minutes. Now add red chili powder, turmeric powder, coriander powder, garam masala powder, mango powder, salt and cook it for 2 minutes. Now add mustard leaves and cook for 3 to 4 minutes. Turn off the gas after cooking and serve. Serve the Brinjal Mustard Saag Recipe along with Dal Tadka, Gourd Raita and Phulka for dinner.