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Sure, here is a recipe for chicken biryani: Ingredients: 2 cups Basmati rice 2 lbs chicken, cut into small pieces 1 large onion, thinly sliced 2 tablespoons ginger garlic paste 2 tomatoes, diced 2 tablespoons biryani masala 1 teaspoon turmeric powder 1 teaspoon red chili powder 1 teaspoon cumin powder 1 teaspoon coriander powder 1/2 cup plain yogurt 1/2 cup chopped fresh coriander leaves 1/2 cup chopped fresh mint leaves Salt to taste 4 tablespoons cooking oil 4 cups water Instructions: Rinse the rice in cold water until the water runs clear, then soak the rice in cold water for 30 minutes. Heat the oil in a large pan over medium heat. Add the sliced onion and sauté until it turns golden brown. Remove half of the onions from the pan and set them aside. Add the ginger garlic paste to the remaining onions in the pan and sauté for 1-2 minutes until fragrant. Add the chicken pieces and sauté until they are lightly browned on all sides. Add the diced tomatoes, biryani masala, turmeric powder, red chili powder, cumin powder, coriander powder, and salt to the pan. Mix well and cook for a few minutes. Add the yogurt to the pan and mix well. Cook for another 5-7 minutes until the chicken is cooked through. In a separate pot, boil 4 cups of water with salt. Add the soaked rice and cook for about 10-12 minutes until the rice is about 80% done. Drain the rice and spread half of it over the chicken mixture in the pan. Sprinkle half of the coriander and mint leaves over the rice. Layer the remaining rice on top of the coriander and mint leaves. Sprinkle the remaining coriander and mint leaves over the rice. Cover the pan with a tight-fitting lid and cook on low heat for about 15-20 minutes, or until the rice is fully cooked. Remove from heat and let it sit for 5-10 minutes. Fluff the rice with a fork and serve hot with the reserved fried onions on top. Enjoy your delicious chicken biryani!

CHICKEN SEEKH KEBAB 🫰🏼 INGREDIENTS: • Garlic Cloves - 5-6 • Cashew Nuts - 10-12 • Green Chilli - 3 • Onion - 1 • Coriander Leaves - Handful • Minced Chicken - 400 grams • Salt • Kashmiri Red Chilli Powder - 1 tsp • Pepper Powder - 1 tsp • Garam Masala - 1/2 tsp • Chilli Flakes - 1 tsp • Cumin Powder - 1/2 tsp • Chicken Stock Powder - 1/2 tsp • Kasuri Methi - 1 tbsp • Lemon Juice - 1 tbsp • Baking Soda - little less than 1/4 tsp * Blend or Chop the first five ingredients using a food processor, add it to the minced chicken. * Now add the spices and mix well until it combines. • Add lemon juice, mix well. • Add baking soda, mix well and let it marinate for 2-3 hours. • Take 3 Skewers, roll them out onto the skewers. • Add some ghee to a cast iron pan and fry on both sides for 8 mins each. Alternatively, you can spread some ghee on both sides and Air fry at 180°C for 10-12 minutes on each side.

Kashmiri Dum Aloo is a popular dish from the northern region of India. It is a rich and flavorful dish that is made with baby potatoes cooked in a spicy yogurt-based gravy. Here is a recipe to make Kashmiri Dum Aloo at home: Ingredients: 500 grams baby potatoes, boiled and peeled 1 cup yogurt 1 tablespoon ginger-garlic paste 1 tablespoon coriander powder 1 teaspoon cumin powder 1 teaspoon turmeric powder 1 teaspoon Kashmiri red chili powder 1 teaspoon garam masala powder 1 teaspoon dry fenugreek leaves (kasuri methi) Salt to taste Oil for frying Chopped fresh coriander leaves for garnish Instructions: Prick the boiled potatoes with a fork and set aside. In a bowl, whisk the yogurt until smooth. Add ginger-garlic paste, coriander powder, cumin powder, turmeric powder, Kashmiri red chili powder, garam masala powder, kasuri methi, and salt. Mix well to make a thick gravy. Heat oil in a deep pan and fry the boiled potatoes until they turn golden brown. Drain and set aside. In the same pan, remove the excess oil and keep only 2 tablespoons of oil. Add the yogurt mixture to the pan and stir well. Cook on medium heat for 3-4 minutes until the oil separates from the gravy. Add the fried potatoes to the pan and mix well. Add 1 cup of water and stir gently. Cover the pan with a lid and cook on low heat for 15-20 minutes, stirring occasionally until the potatoes are tender and the gravy thickens. Garnish with chopped fresh coriander leaves and serve hot with rice or naan. Your Kashmiri Dum Aloo is ready to be served! Enjoy the rich and flavorful dish with your family and friends. Kashmiri Dum Aloo recipe Authentic Kashmiri Dum Aloo Spicy Kashmiri Dum Aloo Kashmiri cuisine Baby potatoes recipe Indian cuisine North Indian food Punjabi food Kashmiri red chili powder Garam masala powder Yogurt-based gravy Kasuri methi Coriander powder Cumin powder Turmeric powder Vegetarian recipe Vegan recipe Gluten-free recipe Easy Kashmiri Dum Aloo Quick Kashmiri Dum Aloo Traditional Kashmiri Dum Aloo Dum Aloo without onion garlic Dum Aloo without tomato Dum Aloo with tomato Dum Aloo with onion Dum Aloo with ginger garlic paste Dum Aloo with yogurt Dum Aloo with potatoes Indian spices Masala recipe Indian curry recipe Indian gravy recipe Indian potato recipe Indian side dish recipe Indian main course recipe Indian vegetarian recipe Indian vegan recipe Kashmiri food recipe Homemade Kashmiri Dum Aloo Step-by-step Kashmiri Dum Aloo recipe Authentic Indian recipe Traditional Indian recipe Classic Indian recipe Rich Indian recipe Indian festival recipe Kashmiri festival recipe How to make Kashmiri Dum Aloo Tips for making Kashmiri Dum Aloo Indian food vlog Food vlog recipe Easy Indian recipe Quick Indian recipe Indian cooking recipe Indian food video Food video recipe Indian cooking vlog Cooking vlog recipe Indian food channel Food channel recipe Indian recipe channel Recipe channel video Indian food blog Food blog recipe Indian recipe blog Recipe blog video Indian food show Food show recipe Indian recipe show Recipe show video Indian cooking show Cooking show recipe Indian cuisine video Cuisine video recipe Indian cuisine channel Cuisine channel recipe Indian cuisine blog Cuisine blog recipe Indian cuisine show Cuisine show recipe Kashmiri cuisine video Kashmiri cuisine channel Kashmiri cuisine blog Kashmiri cuisine show Indian cooking tips Indian food hacks Indian food ideas Indian food inspiration Indian food fusion Indian food innovation Indian food creativity Indian food flavors Indian food aroma Indian food presentation Indian food plating Indian food photography Indian food styling Indian food garnishing Indian food pairing Indian food culture Indian food tradition.

Creamy Tuscan Pasta is a delicious Italian dish that is made with penne pasta, a creamy garlic sauce, sun-dried tomatoes, spinach, and Parmesan cheese. Here is a recipe to make Creamy Tuscan Pasta at home: Ingredients: 1 pound penne pasta 2 tablespoons butter 2 cloves garlic, minced 1/2 cup chicken broth 1 cup heavy cream 1/2 cup grated Parmesan cheese 1/2 cup sun-dried tomatoes, chopped 2 cups fresh spinach leaves Salt and pepper to taste Fresh basil leaves for garnish Instructions: Cook the penne pasta according to the package directions. Drain and set aside. In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Add the chicken broth to the skillet and bring to a simmer. Add the heavy cream and stir until well combined. Add the grated Parmesan cheese and stir until melted and well combined. Add the sun-dried tomatoes and spinach leaves to the skillet. Cook for 2-3 minutes until the spinach is wilted. Add the cooked penne pasta to the skillet and toss to coat with the creamy sauce. Season with salt and pepper to taste. Garnish with fresh basil leaves and serve hot. Your Creamy Tuscan Pasta is ready to be served! Enjoy the delicious Italian dish with your family and friends. Was this response better or worse? Better Worse Same Creamy Tuscan pasta recipe Tuscan chicken pasta Creamy Tuscan garlic shrimp pasta Tuscan style pasta with spinach and sun-dried tomatoes How to make Tuscan pasta with cream sauce Tuscan pasta bake Creamy Tuscan pasta with sausage Tuscan pasta with white wine sauce One pot Tuscan pasta Tuscan pasta with cherry tomatoes and basil Tuscan pasta with pancetta and peas Tuscan pasta with artichokes and lemon cream sauce Tuscan pasta with mushrooms and spinach Creamy Tuscan pasta with roasted red peppers Tuscan pasta with prosciutto and peas Tuscan pasta with asparagus and bacon Tuscan pasta with chicken and bacon Tuscan pasta with Italian sausage and peppers Creamy Tuscan pasta with zucchini and squash Tuscan pasta with roasted garlic and tomato cream sauce Tuscan pasta with spinach and feta cheese Tuscan pasta with shrimp and scallops Tuscan pasta with pesto and cream sauce Tuscan pasta with roasted vegetables Tuscan pasta with roasted chicken and tomatoes Tuscan pasta with sausage and beans Tuscan pasta with broccoli and Parmesan cream sauce Tuscan pasta with salmon and capers Tuscan pasta with cherry peppers and olives Tuscan pasta with spinach and ricotta cheese Tuscan pasta with clams and white wine sauce Tuscan pasta with lobster and tomato cream sauce Tuscan pasta with lemon and herb cream sauce Tuscan pasta with bacon and egg cream sauce Tuscan pasta with sun-dried tomato cream sauce Tuscan pasta with tuna and white wine sauce Tuscan pasta with beef and red wine sauce Tuscan pasta with smoked salmon and cream sauce Tuscan pasta with mushroom and truffle cream sauce Tuscan pasta with goat cheese and walnuts Tuscan pasta with kale and roasted butternut squash Tuscan pasta with clams and garlic butter sauce Tuscan pasta with spinach and cherry tomato cream sauce Tuscan pasta with balsamic chicken and roasted red peppers Tuscan pasta with chorizo and paprika cream sauce Tuscan pasta with sweet Italian sausage and mushrooms Tuscan pasta with fennel and tomato cream sauce Tuscan pasta with grilled chicken and basil pesto cream sauce Tuscan pasta with roasted eggplant and tomato cream sauce Tuscan pasta with cannellini beans and roasted red peppers Tuscan pasta with spinach and gorgonzola cream sauce Tuscan pasta with butternut squash and sage cream sauce Tuscan pasta with lemon and garlic cream sauce Tuscan pasta with creamy tomato and basil sauce Tuscan pasta with spinach and goat cheese cream sauce Tuscan pasta with sausage and fennel cream sauce Tuscan pasta with creamy mushroom and spinach sauce Tuscan pasta with shrimp and scallops in garlic butter sauce Tuscan pasta with roasted chicken and mushroom cream sauce Tuscan pasta with arugula and lemon cream sauce Tuscan pasta with artichoke hearts and lemon butter sauce Tuscan pasta with roasted cherry tomatoes and basil cream sauce Tuscan pasta with roasted red peppers and goat cheese cream

Creamy Paneer Gravy is a delicious Indian dish that is made with paneer (Indian cottage cheese) in a rich and creamy gravy. Here is a recipe to make Creamy Paneer Gravy at home: Ingredients: 200 grams paneer, cubed 1 onion, chopped 2 tomatoes, chopped 1 tablespoon ginger-garlic paste 1/2 cup cashew nuts, soaked in water for 30 minutes 1/2 cup cream 1/4 teaspoon turmeric powder 1/2 teaspoon red chili powder 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder Salt to taste 2 tablespoons oil Fresh coriander leaves for garnish Instructions: Heat the oil in a pan and sauté the chopped onion until it turns golden brown. Add the chopped tomatoes and ginger-garlic paste to the pan. Cook until the tomatoes turn soft and mushy. Add the soaked cashew nuts to the pan and cook for 2-3 minutes. Transfer the mixture to a blender and blend until smooth. Set aside. In the same pan, add the cubed paneer and sauté until golden brown. Remove from the pan and set aside. In the same pan, add the blended mixture and cook for 2-3 minutes. Add the turmeric powder, red chili powder, cumin powder, coriander powder, and salt to taste. Mix well and cook for another 2-3 minutes. Add the sautéed paneer to the pan and mix well. Cook for 2-3 minutes. Add the cream to the pan and mix well. Cook for another 2-3 minutes until the gravy thickens. Garnish with fresh coriander leaves and serve hot with rice or naan. Your Creamy Paneer Gravy is ready to be served! Enjoy the delicious Indian dish with your family and friends. Creamy paneer recipe Paneer gravy recipe Indian paneer recipe Paneer butter masala Paneer makhani Paneer tikka masala Restaurant style paneer gravy Easy paneer recipe Homemade paneer recipe North Indian paneer recipe Spicy paneer recipe Creamy tomato paneer curry Punjabi paneer recipe Shahi paneer recipe Kadai paneer recipe Paneer pasanda recipe Creamy paneer korma Paneer lababdar Paneer jalfrezi Paneer makhanwala Creamy paneer bhurji Paneer kolhapuri Paneer dopiaza Paneer bhuna recipe Paneer matar recipe Paneer malai kofta recipe Paneer methi malai recipe Paneer pasanda gravy Paneer cashew gravy Paneer kofta curry Paneer masala recipe Paneer coconut curry Paneer kadai masala Paneer mushroom masala Paneer saag recipe Paneer hariyali recipe Paneer capsicum masala Paneer capsicum curry Paneer tikka gravy Paneer korma recipe Paneer chettinad recipe Paneer kadai recipe Paneer palak recipe Paneer mushroom gravy Paneer jalfrezi recipe Paneer aloo curry Paneer green peas masala Paneer kalimirch recipe Paneer bhurji recipe Paneer butter masala gravy Creamy paneer pasta recipe Paneer lababdar recipe in Hindi Instant pot paneer recipe Microwave paneer recipe Pressure cooker paneer recipe No onion no garlic paneer gravy Paneer kofta recipe in Hindi Paneer sabzi recipe Paneer capsicum recipe Paneer tomato gravy Paneer palak gravy Paneer cashew curry Paneer jalfrezi gravy Paneer butter masala without cream Paneer korma without cream Paneer tomato masala Paneer korma with coconut milk Paneer korma without onion Paneer butter masala with cashews Paneer makhani without cream Paneer masala without onion garlic Paneer tikka masala gravy Paneer makhani with coconut milk Creamy paneer matar masala Paneer dum biryani recipe Paneer tikka biryani recipe Paneer kofta biryani recipe Paneer pulao recipe Paneer biryani in pressure cooker Paneer biryani in instant pot Pane

Mac and Cheese is a classic comfort food that is loved by both kids and adults alike. Here is a simple recipe for mac and cheese that you can make at home: Ingredients: 1 pound elbow macaroni 1/4 cup unsalted butter 1/4 cup all-purpose flour 2 cups whole milk 2 cups shredded cheddar cheese 1/2 cup grated Parmesan cheese 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Salt and pepper to taste Optional: Bread crumbs or crushed crackers for topping Instructions: Cook the elbow macaroni according to the package directions. Drain and set aside. In a large saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the milk to the saucepan, whisking constantly until the sauce is smooth and creamy. Add the shredded cheddar cheese and grated Parmesan cheese to the saucepan. Stir until the cheese is melted and the sauce is smooth. Add the garlic powder and onion powder to the saucepan. Season with salt and pepper to taste. Add the cooked macaroni to the saucepan and stir until well coated with the cheese sauce. Optional: Transfer the mac and cheese to a baking dish and sprinkle bread crumbs or crushed crackers on top. Bake the mac and cheese in a preheated oven at 350°F (175°C) for 10-15 minutes or until the top is golden brown and crispy. Your mac and cheese is ready to be served! Enjoy the warm, cheesy goodness with your family and friends. Mac and cheese recipe How to make mac and cheese Easy mac and cheese recipe Creamy mac and cheese Homemade mac and cheese Baked mac and cheese Instant pot mac and cheese Stovetop mac and cheese Mac and cheese with bacon Mac and cheese with chicken Mac and cheese with broccoli Mac and cheese with ham Mac and cheese with lobster Mac and cheese with hot dogs Mac and cheese with spinach Mac and cheese with tomatoes Mac and cheese with sausage Mac and cheese with jalapenos Mac and cheese with pulled pork Mac and cheese with buffalo chicken Mac and cheese with peas Mac and cheese with ground beef Mac and cheese with shrimp Mac and cheese with butternut squash Gluten-free mac and cheese Vegan mac and cheese Keto mac and cheese Cauliflower mac and cheese Creamy vegan mac and cheese Mac and cheese with breadcrumbs Mac and cheese with sour cream Mac and cheese with cream cheese Mac and cheese with evaporated milk Mac and cheese with heavy cream Mac and cheese with cottage cheese Mac and cheese with cheddar cheese Mac and cheese with gouda Mac and cheese with parmesan Mac and cheese with fontina Mac and cheese with pepper jack Mac and cheese with blue cheese Mac and cheese with provolone Mac and cheese with gruyere Mac and cheese with asiago Mac and cheese with smoked gouda Mac and cheese with truffle oil Mac and cheese with garlic Mac and cheese with onions Mac and cheese with green chilies Mac and cheese with sun-dried tomatoes Mac and cheese with mushrooms Mac and cheese network error

Here's a simple recipe for creamy chicken: Ingredients: 4 boneless, skinless chicken breasts Salt and pepper to taste 1 tablespoon olive oil 2 cloves garlic, minced 1 cup chicken broth 1 cup heavy cream 1/2 cup grated Parmesan cheese 1 teaspoon dried thyme 2 cups spinach leaves Instructions: Season both sides of the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts to the skillet and cook until golden brown on both sides, about 6-8 minutes per side. Remove the chicken from the skillet and set it aside. Add the minced garlic to the skillet and cook for about 30 seconds, until fragrant. Add the chicken broth to the skillet and stir to scrape up any browned bits from the bottom of the skillet. Add the heavy cream, Parmesan cheese, and dried thyme to the skillet and stir to combine. Bring the mixture to a simmer and let it cook for a few minutes until the sauce has thickened slightly. Add the spinach leaves to the skillet and stir until they have wilted. Add the chicken breasts back to the skillet and spoon the sauce over the top. Let the chicken simmer in the sauce for a few minutes until heated through. Serve the creamy chicken hot with a side of vegetables or pasta. Enjoy your delicious and creamy chicken!

Masala doodh, also known as spiced milk, is a delicious and aromatic drink that is popular in India. Here is a simple recipe to make masala doodh at home: Ingredients: 2 cups milk 1/4 teaspoon cardamom powder 1/4 teaspoon cinnamon powder 1/4 teaspoon nutmeg powder 1-2 teaspoons sugar (adjust to taste) Saffron strands (optional) Chopped nuts for garnish (optional) Instructions: Pour the milk into a saucepan and heat it on medium heat. Add the cardamom powder, cinnamon powder, and nutmeg powder to the milk. Stir the milk mixture continuously until it comes to a boil. Reduce the heat and let the milk simmer for 2-3 minutes. Add the sugar and stir until it dissolves. If using saffron strands, add them now. Simmer for another 1-2 minutes, stirring occasionally. Turn off the heat and let the masala doodh cool for a few minutes. Garnish with chopped nuts and serve warm. Enjoy your delicious and fragrant masala doodh!

This is one super delicious Ramadan recipe you and your Kids will absolutely love. Must try it. 📌Save this and try later INGREDIENTS : 🌱3 medium Potatoes (boiled and mashed) 🌱Half cup Chicken (boiled n shredded) 🌱1 tsp salt 🌱1 tsp garlic powder 🌱1 tsp cumin powder 🌱1 tsp black pepper 🌱Half tsp paprika 🌱1/4 tsp oregano 🌱1 Tsp Chilli Flakes 🌱3 tbsp Breadcrumbs 🌱2 tbsp Cornflour 🌱2 tbsp Coriander and Mint chopped 🌱1 tbsp soy sauce 🌱Half cup cheese (mozzarella or cheddar mix) 🌱Flour paste ( 3 tbsp flour mixed in 1 cup water) 🌱Bread crumbs for coating METHOD : Mix together potatoes, chicken, spices, breadcrumbs, cornflour, mint coriander, cheese. Grease your hands and shape into lollipops as shown. Dip in flour paste ,then coat with breadcrumbs. 📌You can freeze at this stage 📌or Fry them for 8-10 minutes at medium heat, flip in between until golden and done. 📌Insert a skewer at one end. And enjoy 👍 . 📌You can bake and airfry them at 200C and cook for 10-14minutes. Flip in between and spray some oil for a nice finish. #potatolollipops #potatorolls #chickenrolls#chickensticks #chickenskewers #chickenkebab #chicken #chickenrecipes22 #chickenrecipes #fingerfood #kitchenhacks #cookinghacks #easyideas #tipsandtricks #kitchentips #cooking #reelkarofeelkaro #reelitfeelit #asmrcooking #trending #trendingreels #kabab #chickenkabab #kababrecipe #easykabab #desifood #trendingsongs potato chicken lollipop recipe, chicken potato lollipop, potato chicken lollipop, potato chicken lollipop recipe in malayalam, potato lollipop recipe

Chicken Kosha - a age-old bengali process of slow cooking meat which bring out the flavour of caramelised onions and mildly spicy with black peppercorns Ingredients: We used Brown Cow Ghee from Ayurum - https://ayurum.mini.store/ - 800gms curry cut chicken - 6 medium onions - 1/3rd cup curd - 1/2 tsp turmeric powder - 1/2 tbsp red chilli powder - 2.5 tbsp coriander powder - 1 tsp black pepper powder - 1/2 tsp garam masala - 3 tbsp brown ghee - 1/3rd cup mustard oil - 4 cloves - 4 green cardamom - 1 inch cinnamon - 6 black peppercorns - 1 mace (javitri) - 1 inch ginger - 7 garlic cloves Preparation: - Slice 3 onions. Fry and brown on a medium flame using 2 tbsp brown cow ghee - For marination: Mix curd, turmeric, red chilli, coriander and black pepper powder with brown onions with the ghee left in the kadhai. Mix well and marinate for 2-3 hours - Make a paste of 3 onions - Lightly crush the whole spices - Grate ginger and garlic Cooking: - Heat mustard oil in a kadhai till its smoking - Add onion paste and fry on a medium flame - Once oil starts to separate add the crushed whole spices - Let the onions turn light brown - Add grated ginger garlic. Fry for 30 seconds or till raw smell is gone - Add marinated chicken - Fry on a high flame for 3 minutes - Lower the flame - Cover and cook the chicken - Stir every 6 minutes - It should take about 40 minutes for the chicken to be done - Once the chicken is soft, add 1 tbsp of brown ghee, garam masala and slit green chillis (only if you like it spicy) The perfect chicken kosha is ready. Soft juicy chicken pieces along with a dry gravy. The flavours of caramelized onions and whole spices coming together beautifully.

Sure, here's a recipe for a delicious Guava Mojito: Ingredients: 2 oz. white rum 1 oz. guava nectar 1 oz. fresh lime juice 1 oz. simple syrup 6-8 fresh mint leaves Club soda Ice Lime wedges and additional mint leaves for garnish Directions: In a shaker, combine the white rum, guava nectar, fresh lime juice, simple syrup, and fresh mint leaves. Add ice to the shaker and shake well. Fill a glass with ice and strain the mixture over it. Top off the glass with club soda. Garnish with lime wedges and additional mint leaves. Enjoy your refreshing Guava Mojito!

Sure, here's a recipe for Coriander Masala Idli: Ingredients: 2 cups of idli batter 1/2 cup chopped coriander leaves 1/4 cup grated coconut 1/4 cup roasted chana dal 1 small onion, chopped 1 green chili, chopped 1 tsp ginger, grated 1/4 tsp turmeric powder Salt to taste Oil for greasing the idli moulds For tempering: 1 tbsp oil 1/2 tsp mustard seeds 1/2 tsp cumin seeds A pinch of asafoetida Instructions: In a blender, add the coriander leaves, grated coconut, roasted chana dal, onion, green chili, ginger, turmeric powder, and salt. Blend until smooth. Heat oil in a pan, add mustard seeds and let them splutter. Add cumin seeds and asafoetida, and sauté for a few seconds. Add the coriander paste to the pan and sauté for 3-4 minutes, until the raw smell goes away. Mix the coriander masala with the idli batter and adjust the salt if needed. Grease the idli moulds with oil and pour the batter into them. Steam the idlis for 10-12 minutes or until a toothpick inserted comes out clean. Serve hot with coconut chutney or sambar. Your Coriander Masala Idlis are ready to be served! Enjoy.

Dum ka gosht is a flavorful and aromatic slow-cooked Indian meat dish. Here's a recipe for making it: Ingredients: 1 kg lamb or mutton, cut into bite-size pieces 2 onions, thinly sliced 2 tablespoons ginger-garlic paste 1 cup yogurt 2 tablespoons red chili powder 1 tablespoon coriander powder 1 tablespoon cumin powder 1 tablespoon garam masala powder 1 tablespoon turmeric powder 1/2 cup cooking oil Salt, to taste 1 cup water 1/2 cup chopped fresh coriander leaves 2 tablespoons lemon juice 2 tablespoons fried onions (for garnish) Instructions: In a large mixing bowl, combine the lamb or mutton, sliced onions, ginger-garlic paste, yogurt, red chili powder, coriander powder, cumin powder, garam masala powder, turmeric powder, cooking oil, and salt. Mix well and let marinate for at least 1 hour. Preheat the oven to 180°C (350°F). In a large oven-safe pot with a tight-fitting lid, transfer the marinated meat mixture. Add 1 cup of water and stir well. Cover the pot with the lid and place it in the preheated oven. Bake for 2-3 hours, or until the meat is tender and cooked through. Remove the pot from the oven and stir in the fresh coriander leaves and lemon juice. Garnish with fried onions and serve hot with naan or rice. Note: You can also cook dum ka gosht on the stovetop using a heavy-bottomed pot or a pressure cooker. Adjust the cooking time accordingly.

Here's a recipe for delicious and healthy strawberry oats pancakes: Ingredients: 1 cup rolled oats 1/2 cup all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1 cup milk (dairy or non-dairy) 1 large egg 2 tablespoons honey 1 teaspoon vanilla extract 1/2 cup finely chopped fresh strawberries Cooking spray or butter for greasing the pan Instructions: In a blender or food processor, blend the rolled oats until they become a fine powder. In a large mixing bowl, whisk together the oat flour, all-purpose flour, baking powder, salt, and cinnamon. In another mixing bowl, beat the egg, then add in the milk, honey, and vanilla extract, whisking until well combined. Add the wet mixture to the dry mixture and mix until just combined. Stir in the chopped strawberries. Heat a non-stick pan or griddle over medium heat. Once the pan is hot, spray with cooking spray or melt some butter to coat the surface. Using a 1/4 cup measuring cup, pour the pancake batter onto the pan. Cook until bubbles form on the surface of the pancake and the edges start to set, then flip and cook for another minute or so until both sides are golden brown. Repeat with the remaining batter, adding more cooking spray or butter to the pan as needed. Serve the pancakes hot with additional sliced strawberries and honey, if desired. Enjoy your delicious and healthy strawberry oats pancakes!

Here's a recipe for cheesy garlic bread: Ingredients: 1 loaf of French bread 1/2 cup unsalted butter, softened 2 cloves garlic, minced 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon black pepper 1 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese 1 tablespoon chopped fresh parsley (optional) Instructions: Preheat the oven to 375°F (190°C). Slice the French bread loaf in half lengthwise, and place the halves on a baking sheet. In a small mixing bowl, combine the softened butter, minced garlic, garlic powder, salt, and black pepper. Mix until well combined. Spread the garlic butter mixture evenly over both halves of the French bread. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the top of the bread. Bake the garlic bread in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly and the edges of the bread are lightly toasted. Remove the garlic bread from the oven and sprinkle with chopped fresh parsley, if desired. Cut the cheesy garlic bread into slices and serve hot. Enjoy your delicious and cheesy garlic bread!

Here's a recipe for Caramel Boba Ice Tea: Ingredients: 1/2 cup black tea leaves 4 cups hot water 1/2 cup brown sugar 1/2 cup tapioca pearls (boba) 1/4 cup caramel syrup 1 cup ice cubes 1/2 cup milk Instructions: Brew black tea by steeping 1/2 cup black tea leaves in 4 cups hot water for 3-5 minutes. Strain the tea leaves and set aside to cool. In a separate pot, cook 1/2 cup tapioca pearls (boba) according to package instructions. Once cooked, drain and rinse with cold water. In a small saucepan, heat 1/2 cup brown sugar and 1/4 cup water over medium heat until the sugar is dissolved and the mixture becomes syrupy. Add 1/4 cup caramel syrup and stir to combine. Add the cooked boba to the caramel syrup mixture and stir until the boba is coated. Remove from heat and set aside to cool. To assemble the drink, add 1 cup of ice cubes to a glass, followed by 1/2 cup of the cooled black tea. Add a few spoonfuls of the caramel-coated boba to the glass. Pour 1/2 cup of milk over the ice and boba. Stir gently to combine. Enjoy your delicious Caramel Boba Ice Tea!

Doi Maach - Fish in a light curd based gravy - Perfect for those summer days when you crave for something spicy but have to keep it light. Ingredients: - 4 pc Fish Rui or Katla (Approx 400gms) - 2 tsp turmeric powder - 1/2 tbsp red chilli powder - 1/2 tbsp coriander powder - 1/3 tbsp cumin powder - Curd 150gms - 1/2tbsp maida/ chana besan - 1/2 tsp jeera (cumin) - 1 Dry red chilli - 2 Bay leaves - 4 cloves - 5 tbsp Mustard oil - 1 onion - 1/2 inch ginger - 1 green chilli Preparation: - Marinate the fish for 15 minutes with 1.5 tsp Turmeric powder and salt - Whisk the curd with 1/2tbsp maida/ chana besan. Make sure it is at room temperature - Make a paste of 1 onion, 1/2 inch ginger and 1 green chilli - Mix the masalas and salt with 1/3rd cup water Cooking: - Heat mustard oil in a Kadhai till its smoking hot - Fry the fish till its light reddish on both sides. Each side should take around 4-5 minutes - Add the onion,ginger and green chilli paste and fry for 2 minutes - Add the masala mix and cook for 3-4 minutes or till oil separates - Add the whisked curd on a low flame and keep stirring for 3 minutes - When oil separates add 1.5 cups water and bring to a boil - Add the fish pieces - Bring to a consistency of your choice. For the best taste it should not be too thick or thin. - Garnish with coriander and green chillis #fish #fishfry #fishcurry #bengali #bengalifood #bangali #kolkata #kolkatafoodie #kolkatafoodblogger

This is one amazing spring rolls recipe you will absolutely love. Another showstopper. Must try it. 📌Save this and try later INGREDIENTS : (makes 12-14) 🌱300 gms Chicken boiled & shredded 🌱1 small bell pepper/capsicum chopped 🌱1 cup carrots 🌱1 cup cabbage 🌱half cup spring onions 🌱half tsp salt 🌱1 tsp garlic powder 🌱1 tsp black pepper 🌱half Tsp Chilli Flakes 🌱half tsp oregano 🌱Half chicken cube 🌱4 tbsp soy sauce 🌱1 tsp oyster sauce (optional) 🌱 4 tbsp oil 🌱Spring roll sheets 🌱Flour paste (mix 3 tbsp flour in 1 cup water) ▪️For Sweet Chilli Sauce 🌱5 tbsp ketchup 🌱2 tbsp honey 🌱1 tbsp chilli flakes 🌱1/2 tsp garlic powder 🌱2 tbsp chili oil or hot oil 🌱Mix everything and its ready 💥METHOD: In a wok add oil, saute chicken, add all the veggies, saute a bit, add soy sauce, oyster sauce, all the spices and chicken cube. Cook for 6-8 minutes. Set aside to cool down. Fill the spring roll sheets with the filling as shown and seal edges using flour paste. Fry them for 8-10 minutes at medium heat, flip in between until golden and done. 📌You can bake and airfry them at 200C and cook for 10-12 minutes. Flip in between and spray some oil for a nice finish. #springrolls #chinesespringrolls#veggierolls #chickenroll #springroll #lumpia chickenkebab #chicken #cheesekababs #jalapenos #chickenrecipes22 #chickenrecipes #fingerfood #kitchenhacks #cookinghacks #easyideas #tipsandtricks #kitchentips #cooking #reelkarofeelkaro #asmrcooking #trending #trendingreels #kabab #chickenkabab #kababrecipe #easykabab #desifood

Bengali Fried Rice - Bangali r Vegetable Pulao - A mildly sweet and lightly spiced Pulao that we can pair with a spicy non-veg gravy! Ingredients: - 300g Basmati Rice - 90gm Carrot (Julienned/Diced) - 60gm French Beans (Sliced at an angle) - 30gm Green Peas (Boiled) / 20gm more of French Beans - 5 Cloves - 5 Green Cardamom - 1 inch cinnamon - 2 Bayleaf - Salt - 4-6 tbsp sugar - 4 tbsp brown cow ghee - 1 tsp black pepper - 1 tsp gorom moshla - 1/4 cup milk Cooking: - Bring water to a boil - Add the whole spices, salt and 1 tbsp ghee - Add the rice and cook on high flame for 3 minutes - Lower the flame and cook till the rice is 90% done - Cool the rice to a room temperature - Heat 3 tbsp of ghee till its smoking hot - Fry cashews till a light golden colour - Fry raisins till its fluffed up - Add carrots and fry on a high flame for 30 seconds. Cooking on high flame will retain the colour and crunch - Add french beans and fry for 30 seconds - Add Green Peas and 1 tbsp ginger paste(optional). Fry for 30 seconds - Add the rice, salt, sugar (4tbsp for slight sweetness and 6 tbsp if you like it very sweet), black pepper and gorom moshla - Mix and fold till the seasoning and veggies and mixed well with the rice - Add milk - Cover and steam on a low flame - Rest for 10 minutes and serve

INGREDIENTS: (makes 4-5 medium naans) 💥For Qeema filling 🌱1 small Onion chopped 🌱600 gms Mince ( chicken or beef) 🌱1 tsp salt 🌱1 tsp black pepper 🌱1 tsp chili flakes 🌱half tsp paprika 🌱1 tsp cumin powder 🌱1 tsp garlic powder 🌱Pinch oregano 🌱3-4 Green chilies chopped 🌱2-3 tbsp Coriander chopped 🌱3 tbsp Spring onion chopped 🌱4 tbsp oil METHOD: In oil sauté onions till translucent, then add mince along with all the other ingredients, cook well for 15 mins at medium heat. Garnish with coriander and spring onions. Set aside to cool. 💥For Dough: 3 cups Flour 2 tsp instant Yeast 1/2 tsp Sugar 1/2 tsp Salt 1/2 tsp Parsley or chopped coriander 3 tbsp Yogurt 4 tbsp Oil 1-2 cups warm Milk (add gradually to make a soft dough) 📌Method: Mix together dry ingredients,flour, yeast, sugar, salt, parsley. Then add yogurt, oil and add milk gradually. Knead into a soft dough. Put some oil on the dough, cover and let it rest for 15 minutes. Now take a dough ball, roll out, add Qeema filling, seal edges as shown. Again roll out a slightly thick Naan. Make slits and marks as shown. Sprinkle some milk and garnish with sesame seeds. Bake at 180c for 12-14 minutes, Brush some ghee in between baking, then broil for 2-3 minutes at the end ,until a nice brown color is achieved. Put loads of desi Ghee on top and enjoy with Chutney👍👍 #keemanaan #qeemanaan #naan #naanbread #chickennaan #cheesenaan #muttonnaan chickensticks #chickenskewers #chickenkebab #chicken #chickenrecipes22 #chickenrecipes #fingerfood #kitchenhacks #cookinghacks #easyideas #tipsandtricks #kitchentips #cooking #reelkarofeelkaro #reelitfeelit #asmrcooking #trending #trendingreels #kabab #chickenkabab #kababrecipe #easykabab #desifood #trendingsongs

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Here's a recipe for Pindi Channa Pulao: Ingredients: For Pindi Channa: 1 cup channa (chickpeas), soaked overnight and boiled until tender 2 tbsp oil 1 tsp cumin seeds 1 large onion, chopped 1 tbsp ginger-garlic paste 2 large tomatoes, chopped 1 tsp coriander powder 1 tsp cumin powder 1 tsp garam masala powder 1/2 tsp red chili powder Salt to taste 1 tbsp dried pomegranate seeds (anardana), crushed Fresh cilantro for garnish For Pulao: 1 cup basmati rice 2 cups water 2 tbsp oil or ghee 1 tsp cumin seeds 1 large onion, chopped 1 tbsp ginger-garlic paste 2 large tomatoes, chopped 1 tsp coriander powder 1 tsp garam masala powder Salt to taste Fresh cilantro for garnish Instructions: For Pindi Channa: Heat the oil in a pan over medium heat. Add the cumin seeds and let them splutter for a few seconds. Add the chopped onion to the pan and sauté until it turns golden brown. Add the ginger-garlic paste to the pan and sauté for a minute. Add the chopped tomatoes, coriander powder, cumin powder, garam masala powder, red chili powder, and salt to the pan. Mix well and cook until the tomatoes become soft and mushy. Add the boiled chickpeas to the pan and mix well with the tomato mixture. Add the crushed pomegranate seeds to the pan and mix well. Cook the channa mixture on low heat for 10-12 minutes or until it becomes thick and dry. Keep it aside. For Pulao: Rinse the rice in cold water until the water runs clear. This will remove excess starch from the rice. In a medium saucepan, bring 2 cups of water to a boil. Add the rice and reduce the heat to low. Cover the saucepan and let the rice cook for 15-20 minutes or until fully cooked. Once the rice is cooked, remove it from the heat and let it cool for 5 minutes. In a separate pan, heat the oil or ghee over medium heat. Add the cumin seeds and let them splutter for a few seconds. Add the chopped onion to the pan and sauté until it turns golden brown. Add the ginger-garlic paste to the pan and sauté for a minute. Add the chopped tomatoes, coriander powder, garam masala powder, and salt to the pan. Mix well and cook until the tomatoes become soft and mushy. Add the cooked rice to the pan and mix well with the tomato mixture. Layer the Pindi Channa on top of the rice in the pan. Cover the pan with a lid and let the pulao cook on low heat for another 5-7 minutes. Turn off the heat and let the pulao rest for a few minutes before serving. Garnish the Pindi Channa Pulao with fresh cilantro and serve hot. Enjoy your Pindi Channa Pulao!

Here's a recipe for Rajasthani Gatta Pulao: Ingredients: For Gatta: 1 cup besan (gram flour) 1/2 tsp cumin seeds 1/2 tsp coriander powder 1/2 tsp red chili powder 1/4 tsp turmeric powder 1/2 tsp salt 1 tbsp oil Water as needed For Pulao: 1 cup basmati rice 2 cups water 2 tbsp oil or ghee 1 tsp cumin seeds 1 large onion, chopped 1 tbsp ginger-garlic paste 2 large tomatoes, chopped 1 tsp coriander powder 1 tsp garam masala powder Salt to taste Fresh cilantro for garnish Instructions: For Gatta: In a mixing bowl, add the besan, cumin seeds, coriander powder, red chili powder, turmeric powder, salt, and oil. Mix everything together, and gradually add water as needed to form a smooth dough. Divide the dough into 6-8 equal portions and roll them into cylinders. In a large pot of boiling water, add the gatta cylinders and cook for 8-10 minutes or until they float to the top. Drain the gattas and let them cool. Cut them into small pieces and keep them aside. For Pulao: Rinse the rice in cold water until the water runs clear. This will remove excess starch from the rice. In a medium saucepan, bring 2 cups of water to a boil. Add the rice and reduce the heat to low. Cover the saucepan and let the rice cook for 15-20 minutes or until fully cooked. Once the rice is cooked, remove it from the heat and let it cool for 5 minutes. In a separate pan, heat the oil or ghee over medium heat. Add the cumin seeds and let them splutter for a few seconds. Add the chopped onion to the pan and sauté until it turns golden brown. Add the ginger-garlic paste to the pan and sauté for a minute. Add the chopped tomatoes, coriander powder, garam masala powder, and salt to the pan. Mix well and cook until the tomatoes become soft and mushy. Add the cut gatta pieces to the pan and sauté for 2-3 minutes. Add the cooked rice to the pan and mix well with the gatta-tomato mixture. Cover the pan with a lid and let the pulao cook on low heat for another 5-7 minutes. Turn off the heat and let the pulao rest for a few minutes before serving. Garnish the Rajasthani Gatta Pulao with fresh cilantro and serve hot. Enjoy your Rajasthani Gatta Pulao!

Here's a simple recipe for Methi Tomato Pulao: Ingredients: 1 cup basmati rice 2 cups water 1 tbsp oil or ghee 1 tsp cumin seeds 1 large onion, chopped 1 tbsp ginger-garlic paste 2 large tomatoes, chopped 1 tsp turmeric powder 1 tsp red chili powder 1 tsp coriander powder 1 tsp garam masala powder 1 bunch fresh methi (fenugreek) leaves, washed and chopped Salt to taste Instructions: Rinse the rice in cold water until the water runs clear. This will remove excess starch from the rice. In a medium saucepan, bring 2 cups of water to a boil. Add the rice and reduce the heat to low. Cover the saucepan and let the rice cook for 15-20 minutes or until fully cooked. Once the rice is cooked, remove it from the heat and let it cool for 5 minutes. In a separate pan, heat the oil or ghee over medium heat. Add the cumin seeds and let them splutter for a few seconds. Add the chopped onion to the pan and sauté until it turns golden brown. Add the ginger-garlic paste to the pan and sauté for a minute. Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and garam masala powder to the pan. Mix well and cook until the tomatoes become soft and mushy. Add the chopped methi leaves to the pan and sauté for 2-3 minutes or until the leaves wilt. Add the cooked rice to the pan and mix well with the tomato-methi mixture. Add salt to taste and stir everything well. Cover the pan with a lid and let the pulao cook on low heat for another 5-7 minutes. Turn off the heat and let the pulao rest for a few minutes before serving. Enjoy your Methi Tomato Pulao!

Certainly, here's a simple recipe for tamarind rice: Ingredients: 1 cup basmati rice 2 cups water 1 small lemon-sized tamarind ball 2 tbsp vegetable oil 1 tsp mustard seeds 1 tsp cumin seeds 1/2 tsp turmeric powder 1/4 tsp asafoetida (hing) 1/4 cup roasted peanuts (optional) Salt to taste Fresh cilantro for garnish Instructions: Rinse the rice in cold water until the water runs clear. This will remove excess starch from the rice. In a medium saucepan, bring 2 cups of water to a boil. Add the rice and reduce the heat to low. Cover the saucepan and let the rice cook for 15-20 minutes or until fully cooked. Once the rice is cooked, remove it from the heat and let it cool for 5 minutes. Soak the tamarind ball in 1/4 cup of warm water for 10 minutes. Squeeze the tamarind to extract the pulp and discard the seeds and fibers. In a separate pan, heat the vegetable oil over medium heat. Add the mustard seeds, cumin seeds, turmeric powder, and asafoetida to the pan. Stir the spices for 30 seconds or until fragrant. Add the tamarind pulp to the pan and stir it until it is well combined with the spices. Add the cooked rice to the pan and stir it gently to mix it with the tamarind mixture. Add salt and roasted peanuts (if using) to the pan. Stir the mixture until everything is well combined. Garnish the tamarind rice with fresh cilantro and serve it hot. Enjoy your tamarind rice!