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Certainly, here's a simple recipe for lemon rice: Ingredients: 1 cup basmati rice 2 cups water 1/4 cup lemon juice 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. 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 cooked rice to the pan and stir it gently to mix it with the spices. Add the lemon juice, salt, and roasted peanuts (if using) to the pan. Stir the mixture until everything is well combined. Garnish the lemon rice with fresh cilantro and serve it hot. Enjoy your lemon rice!

Sure, here's a recipe for Paneer Pasta : Ingredients: 250g pasta 200g paneer, cubed 1 onion, finely chopped 2 tomatoes, finely chopped 2 garlic cloves, minced 1 green chili, finely chopped 1 tsp cumin seeds 1 tsp red chili powder 1 tsp coriander powder 1 tsp garam masala powder Salt, to taste 2 tbsp oil Fresh coriander leaves, chopped Instructions: Cook the pasta according to the instructions on the packet. Drain and keep aside. Heat the oil in a pan over medium heat. Add the cumin seeds and let them crackle. Add the onions and sauté until they turn translucent. Add the garlic and green chili and sauté for a minute. Add the tomatoes and cook until they become soft and mushy. Add the paneer cubes and cook for 3-4 minutes until the paneer is lightly browned. Add the red chili powder, coriander powder, garam masala powder, and salt. Mix well and cook for a minute. Add the cooked pasta to the pan and mix well with the paneer mixture. Cook for 2-3 minutes until the pasta is well coated with the paneer mixture. Garnish with fresh coriander leaves and serve hot. Your Paneer Pasta is ready to serve. You can share the recipe on your YouTube channel with step-by-step instructions and tips for cooking the perfect Paneer Pasta.

Sure, here's a recipe for Blender Marble Cake : Ingredients: 1 1/2 cups all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 cup granulated sugar 1/2 cup unsalted butter, softened 2 large eggs 1/2 cup milk 1 tsp vanilla extract 2 tbsp cocoa powder 1/4 cup hot water Instructions: Preheat your oven to 350°F (180°C) and prepare a 9-inch cake pan by greasing it with butter and dusting it with flour. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a blender, add the sugar and butter and blend until creamy and smooth. Add the eggs, one at a time, and blend until well incorporated. Add the milk and vanilla extract and blend again until smooth. Add the dry ingredients to the blender and blend until just combined. In a small bowl, mix the cocoa powder and hot water until smooth. Pour half of the cake batter into a separate bowl and add the cocoa powder mixture to it. Stir until well combined. Pour the plain cake batter into the prepared cake pan. Pour the chocolate cake batter on top of the plain cake batter and swirl with a knife or toothpick to create a marbled effect. Bake the cake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Your Blender Marble Cake is ready to serve. You can share the recipe on your YouTube channel with step-by-step instructions and tips for cooking the perfect Marble Cake.

Sure, here's a recipe for Curry Leaves Rice : Ingredients: 1 cup basmati rice 2 cups water 1/2 cup fresh curry leaves, washed and dried 1/4 cup grated coconut 2 green chilies, chopped 1 tsp mustard seeds 1 tsp urad dal 1 tsp chana dal 1/4 tsp asafoetida 1 tbsp oil Salt, to taste Instructions: Rinse the rice with water until the water runs clear. Soak the rice in water for 30 minutes and drain. In a pan, roast the curry leaves until crispy. Set aside. In the same pan, add the grated coconut and roast until lightly browned. Set aside. In a separate pan, heat oil over medium heat. Add mustard seeds and let them splutter. Add the urad dal, chana dal, and asafoetida. Fry until the dals turn golden brown. Add the chopped green chilies and fry for a minute. Add the soaked rice and fry for 2-3 minutes until the rice turns opaque. Add the water and salt. Bring to a boil. Reduce the heat to low, cover the pan and cook for 15-20 minutes until the rice is cooked. Once the rice is cooked, add the roasted curry leaves and coconut. Mix well. Cover the pan and let the rice sit for 5-10 minutes to absorb the flavors. Your Curry Leaves Rice is ready to serve. You can share the recipe on your YouTube channel with step-by-step instructions and tips for cooking the perfect Curry Leaves Rice.

As fish is a non-vegetarian ingredient, here's a recipe for a vegetarian alternative to fish fry using plant-based ingredients: Ingredients: 1 block of firm tofu, sliced into thin pieces 1/2 cup cornmeal 1/4 cup all-purpose flour 1 tablespoon nutritional yeast 1 teaspoon smoked paprika 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup non-dairy milk 2 tablespoons vegetable oil Lemon wedges, for serving Instructions: In a shallow dish, whisk together the cornmeal, all-purpose flour, nutritional yeast, smoked paprika, garlic powder, salt, and black pepper. Dip each slice of tofu into the non-dairy milk, then coat it in the cornmeal mixture, pressing down to make sure it is fully coated. Heat the vegetable oil in a large skillet over medium-high heat. Add the tofu slices and cook for 2-3 minutes on each side, until golden brown and crispy. Remove the tofu from the skillet and place it on a paper towel-lined plate to remove any excess oil. Serve hot with lemon wedges on the side. This vegetarian fish fry recipe is a delicious and healthy alternative to traditional fish fry, and it's packed with protein from the tofu. It's perfect for a vegetarian or vegan diet, or for anyone looking for a tasty meat-free meal.

Here's a recipe for high protein french toast: Ingredients: 4 slices of whole wheat bread 4 egg whites 1/4 cup low-fat milk 1 scoop vanilla protein powder 1/2 teaspoon cinnamon 1/4 teaspoon vanilla extract Cooking spray Instructions: Preheat a non-stick skillet or griddle over medium heat. In a shallow dish, whisk together the egg whites, low-fat milk, vanilla protein powder, cinnamon, and vanilla extract until well combined. Dip each slice of bread into the egg mixture, making sure to coat both sides. Spray the skillet or griddle with cooking spray and place the bread slices on the surface. Cook for 2-3 minutes on each side, until golden brown. Serve hot with your favorite toppings, such as fresh berries, sliced bananas, or a drizzle of maple syrup. This high protein french toast recipe is a great option for a healthy breakfast that will keep you feeling full and energized throughout the day. The use of protein powder adds extra protein to the dish, which is great for building and repairing muscle tissue. Enjoy!

Here's a recipe for lemon chicken oats: Ingredients: 1 cup steel cut oats 2 cups water 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces 1 tablespoon olive oil 2 cloves garlic, minced 1 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup freshly squeezed lemon juice Zest of 1 lemon 1/4 cup chopped fresh parsley Instructions: In a medium saucepan, bring 2 cups of water to a boil. Add the steel cut oats and reduce the heat to low. Cover and let simmer for 20-25 minutes or until the oats are tender and the water is absorbed. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Add the minced garlic, dried oregano, salt, and black pepper to the skillet with the chicken. Stir well and cook for an additional minute. Add the lemon juice and lemon zest to the skillet and stir to combine. Cook for another minute or two until the sauce has thickened slightly. To serve, spoon the cooked oats into bowls and top with the lemon chicken mixture. Sprinkle with chopped parsley and enjoy! This lemon chicken oats recipe is a delicious and nutritious way to start your day or to enjoy as a healthy dinner. It's full of protein and fiber from the chicken and oats, and the lemon adds a bright and fresh flavor to the dish.

here's a recipe for prawn masala: Ingredients: 500g prawns, cleaned and deveined 1 large onion, finely chopped 2 tomatoes, finely chopped 2 green chillies, finely chopped 1 tsp ginger paste 1 tsp garlic paste 1 tsp cumin powder 1 tsp coriander powder 1/2 tsp turmeric powder 1/2 tsp red chilli powder 1/2 tsp garam masala powder Salt to taste 2 tbsp oil Fresh coriander leaves, chopped for garnish Instructions: Heat oil in a large pan over medium heat. Add onions and sauté until they turn translucent. Add ginger paste and garlic paste and sauté for 1-2 minutes until the raw smell goes away. Add tomatoes and green chillies and cook until the tomatoes become soft and mushy. Add cumin powder, coriander powder, turmeric powder, red chilli powder and salt to taste. Mix well and cook for 2-3 minutes. Add the prawns to the pan and mix well. Cook for 5-6 minutes until the prawns are cooked through. Sprinkle garam masala powder and mix well. Garnish with chopped coriander leaves and serve hot with rice or roti. Enjoy your delicious prawn masala!

Here's a recipe for garlic bread that's easy to make and absolutely delicious: Ingredients: 1 loaf of French bread 1/2 cup butter, softened 3-4 cloves of garlic, minced 2 tbsp fresh parsley, chopped (optional) Salt and pepper, to taste Instructions: Preheat your oven to 200°C. Cut the French bread into slices about 1 inch thick. In a small bowl, mix together the softened butter, minced garlic, chopped parsley, salt and pepper. Spread a generous amount of the garlic butter mixture on each slice of bread. Place the slices of bread on a baking sheet and bake in the preheated oven for 10-15 minutes, or until the bread is crispy and lightly browned. Serve the garlic bread hot out of the oven, with your favorite pasta, soup or salad. Enjoy your delicious and flavorful garlic bread!

Here's a recipe for a high-protein egg sandwich: Ingredients: 2 large eggs 2 slices of whole wheat bread 1 slice of cheese (optional) 2 slices of turkey bacon (optional) Salt and pepper Cooking spray Instructions: Preheat a non-stick skillet over medium heat. Spray with cooking spray. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny (or cook to your preference). While the eggs are cooking, toast the bread and cook the turkey bacon (if using) in another skillet. If using cheese, place the slice on one of the pieces of toast to allow it to melt. Assemble the sandwich: Place the cooked eggs on top of the cheese (if using) on the toasted bread. Add the turkey bacon (if using), and season with salt and pepper to taste. Top with the other slice of bread and serve. This recipe can be customized to your preferences by adding additional toppings or swapping out the bread for a different type. Enjoy your high-protein egg sandwich!

Here's a recipe for a flavorful chicken roast: Ingredients: 1 whole chicken (around 1.5kg), cleaned and patted dry 1/4 cup olive oil 1 tbsp dried rosemary 1 tbsp dried thyme 1 tbsp paprika 1 tbsp garlic powder 1 tbsp onion powder 1 tsp salt 1/2 tsp black pepper 2 lemons, halved 1 onion, quartered 4 garlic cloves, peeled 2 cups chicken stock Instructions: Preheat the oven to 180°C. In a small bowl, mix together the olive oil, rosemary, thyme, paprika, garlic powder, onion powder, salt, and black pepper. Rub the chicken all over with the spice mixture, making sure to get some under the skin and in the cavity. Place the halved lemons, onion quarters, and garlic cloves inside the chicken cavity. Tie the legs together with kitchen twine and tuck the wings under the body. Place the chicken in a roasting pan and pour the chicken stock into the bottom of the pan. Roast the chicken for 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 75°C. Remove the chicken from the oven and let it rest for 10-15 minutes before carving and serving. Serve with the pan juices and some roasted vegetables or mashed potatoes. Enjoy your delicious and juicy chicken roast!

I love Pizza puffs, and this baked version is truly the best. You can enjoy these guilt free, and yes they are better than the fried ones, 😎 For the Dough, 1/2 cup Maida 1/2 cup Wheat Flour 2 tbsp Oil 1/2 tsp Salt 1 tsp Baking Powder Water - as required to make a stiff & tight dough Filling: 2 tbsp Oil 1 Onion (finely chopped) 1/2 cup finely chopped Capsicum 1/4 cup Peas (boiled) 1/4 cup Sweet Corn (boiled) Salt & Black Pepper Powder to taste 4 tbsp Pizza Sauce 2 tbsp Ketchup 1 tsp Oregano 1 tsp Chilli Flakes 1/2 cup Mozzarella Cheese Method: * Start off by kneading a stiff dough & then let it rest. * Meanwhile, for the stuffing, heat oil in a pan. Then sauté the veggies. Add in the sauces & spices and mix. Let the stuffing cool down a bit then add in the mozzarella cheese and mix. * Roll out the dough & cut it into strips. Assemble as shown in the video. * Bake at 200 degrees till golden. * Serve hot & enjoy! Try these & thank me later

Here is a recipe for hot sauce chicken tenders: Ingredients: 1 pound chicken tenders 1/2 cup all-purpose flour 1/2 teaspoon paprika 1/2 teaspoon garlic powder 1/4 teaspoon cayenne pepper Salt and black pepper, to taste 1/4 cup hot sauce (such as Frank's RedHot) 1/4 cup butter, melted Instructions: Preheat your oven to 400°F and line a baking sheet with parchment paper. In a shallow dish, mix together the flour, paprika, garlic powder, cayenne pepper, salt, and black pepper. Dip each chicken tender into the flour mixture, coating it evenly on both sides. Place the coated tenders onto the prepared baking sheet. Bake the chicken tenders in the oven for 15-20 minutes, or until they are cooked through and crispy. While the chicken tenders are baking, mix together the hot sauce and melted butter in a small bowl. When the chicken tenders are done, remove them from the oven and brush them generously with the hot sauce mixture. Serve the hot sauce chicken tenders immediately, with extra hot sauce and your favorite dipping sauce on the side if desired. Enjoy!

Here is a recipe for Lava Idli: Ingredients: 1 cup of semolina (rava/sooji) 1/2 cup of yogurt 1/2 teaspoon of baking soda Salt to taste 1/2 cup of water 1 tablespoon of oil 1 tablespoon of mustard seeds 1 tablespoon of split urad dal 1 tablespoon of chana dal 2-3 green chillies, finely chopped A few curry leaves 1/2 cup of grated coconut (optional) 1/4 cup of chopped coriander leaves Grated carrot (optional) Grated cheese (optional) Instructions: In a mixing bowl, add semolina, yogurt, baking soda, salt, and water. Mix well and let it rest for 10-15 minutes. After 15 minutes, check the consistency of the batter. If it has become too thick, then add some more water to make it of pouring consistency. Heat oil in a pan and add mustard seeds. Once they start spluttering, add split urad dal and chana dal. Saute for a few seconds. Add chopped green chillies, curry leaves, grated coconut (if using), and grated carrot (if using). Saute for a minute. Add the above seasoning to the idli batter and mix well. Also, add chopped coriander leaves and mix well. Grease the idli plates with oil. Pour the batter into the idli plates, filling only 3/4th of each compartment. Add a small piece of grated cheese (if using) on top of the batter and cover with a little more batter. Steam the idlis in an idli cooker or steamer for 10-12 minutes or until they are cooked through. Once done, remove the idlis from the cooker and let them cool for a minute or two. Serve hot with coconut chutney or any other chutney of your choice. Note: If you don't have an idli cooker, you can use a regular steamer as well. You can also add other vegetables of your choice to the batter. The grated cheese is optional, but it gives a nice lava-like effect when you break open the idli.

Here is a recipe for Cheese Chilli Garlic Bread: Ingredients: 1 loaf of French bread 4 cloves of garlic, minced 1/2 cup of butter, softened 1 cup of shredded mozzarella cheese 1/2 cup of shredded cheddar cheese 1 tablespoon of chopped fresh parsley 1/2 teaspoon of red chilli flakes Salt and pepper to taste Instructions: Preheat your oven to 350°F (175°C). Cut the French bread into thick slices, about 1-inch thick. In a small bowl, mix together the minced garlic and softened butter. Spread the garlic butter mixture onto each slice of bread. In a separate bowl, mix together the shredded mozzarella cheese, shredded cheddar cheese, chopped parsley, red chilli flakes, salt, and pepper. Sprinkle the cheese mixture generously over the garlic buttered slices of bread. Place the cheese-topped bread slices onto a baking sheet. Bake for 12-15 minutes, or until the cheese is melted and bubbly and the bread is crispy on the edges. Once done, remove from the oven and let it cool down for a minute or two. Serve hot and enjoy your delicious Cheese Chilli Garlic Bread! Note: You can adjust the amount of chilli flakes as per your taste preferences.

I looove baked dishes and this one’s just too yummm! This isn’t the authentic Italian way of making it but it is how most restaurants here serve it. Also, I don’t usually boil my cannellonis before baking cause it’s perfectly cooked by the time it’s done baking, but if you wish to bake it for a lesser time you can boil for 9 mins before baking. Serves 4 For the filling- 1tsp Butter 1tbsp Garlic 1/2 Onion; chopped 2 cups Spinach; chopped 1tsp Oregano 1tsp Chilli Flakes Salt 1/4tsp Pepper 100g Paneer- blitz in the mixer till smooth or use ricotta 1/4 cup Processed Cheese 1/4 cup Boiled corn For the tomato sauce- 1tbsp Olive oil 1tbsp Butter 1tbsp Garlic; chopped 3 tomatoes; chopped 2 tomatoes- puréed in a mixer Salt 1tsp Sugar 3-4 Basil leaves 1/2tsp Oregano 1/4tsp Pepper 2tbsp Butter 2tbsp Flour 1.5 cups Milk 1/2cup Cream 1/2cup Processed/ Parmesan Cheese Salt Pepper Processed and Mozzarella Cheese to Bake

Aloo samosas are a popular Indian snack that are crispy, savory, and filled with a spiced potato filling. Here's how to make them at home: For the samosa dough: 2 cups all-purpose flour 1/2 teaspoon salt 1/4 cup vegetable oil 1/2 cup water For the potato filling: 3 medium potatoes, boiled, peeled and mashed 1 tablespoon vegetable oil 1 teaspoon cumin seeds 1/2 teaspoon turmeric powder 1/2 teaspoon coriander powder 1/2 teaspoon garam masala powder 1/2 teaspoon red chili powder 1/2 teaspoon amchur powder (dried mango powder) Salt to taste 1/2 cup frozen peas (optional) 1/2 cup chopped cilantro Instructions: To make the samosa dough, combine the flour and salt in a large mixing bowl. Add the oil and use your fingers to rub it into the flour until the mixture is crumbly. Gradually add water, a little at a time, and knead the dough until it comes together and is smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes. To make the potato filling, heat the oil in a pan over medium heat. Add the cumin seeds and let them splutter. Add the mashed potatoes, turmeric powder, coriander powder, garam masala powder, red chili powder, amchur powder, and salt. Mix well and cook for 2-3 minutes. Add the frozen peas (if using) and cook for another 2-3 minutes until they are tender. Remove the pan from the heat and add chopped cilantro. Mix well and let the filling cool completely. Divide the dough into 8 equal portions and roll each portion into a ball. Roll out each ball into a thin circle, about 6 inches in diameter. Cut the circle in half to form two semi-circles. Take one semi-circle and form a cone shape, overlapping the two straight edges and pinching the seam to seal. Fill the cone with 2-3 tablespoons of the potato filling, leaving a little space at the top. Moisten the inner edge of the cone with water and press it together to seal the samosa. Repeat with the remaining dough and filling. Heat oil in a deep frying pan over medium-high heat. Once the oil is hot, carefully place the samosas into the oil and fry them until golden brown and crispy, turning occasionally. Remove the samosas from the oil with a slotted spoon and drain on a paper towel. Serve the samosas hot with chutney or ketchup. Enjoy your delicious homemade aloo samosas!

Carrot loaf cake is a delicious and healthy dessert that is perfect for any occasion. This recipe is easy to make and produces a moist and flavorful cake that is perfect for enjoying with a cup of tea or coffee. Here's how to make carrot loaf cake: Ingredients: 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/2 cup vegetable oil 3/4 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1 1/2 cups grated carrots 1/2 cup chopped walnuts (optional) 1/2 cup raisins (optional) Instructions: Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with cooking spray or butter and set aside. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt. In a separate large mixing bowl, beat together the oil and sugar until well combined. Add the eggs and vanilla extract and continue beating until the mixture is smooth and creamy. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the grated carrots, walnuts, and raisins (if using) until evenly distributed. Pour the batter into the prepared loaf pan and smooth the surface with a spatula. Bake for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it onto a wire rack to cool completely. Once the cake is cooled, slice and serve. Enjoy your delicious and healthy carrot loaf cake!

Paneer tikka is a delicious Indian vegetarian dish that is made by marinating chunks of paneer (Indian cottage cheese) in a mixture of yogurt and spices, and then grilling or baking them until they are lightly charred and crispy on the outside. Here is a simple recipe to make paneer tikka at home: Ingredients: 1 pound paneer, cut into cubes 1/2 cup plain yogurt 2 tablespoons ginger garlic paste 1 tablespoon red chili powder 1 teaspoon turmeric powder 1 teaspoon garam masala powder 1 teaspoon cumin powder 1 teaspoon coriander powder 1 teaspoon chaat masala 1 teaspoon lemon juice 1 tablespoon oil Salt to taste Skewers Instructions: In a large mixing bowl, add yogurt, ginger garlic paste, red chili powder, turmeric powder, garam masala powder, cumin powder, coriander powder, chaat masala, lemon juice, oil, and salt. Mix well to form a smooth marinade. Add paneer cubes to the marinade and gently toss to coat them evenly. Cover the bowl with a plastic wrap and refrigerate for at least 1 hour or overnight. Preheat your oven to 400°F or heat a grill pan over medium-high heat. Soak the skewers in water for 30 minutes to prevent them from burning. Thread the marinated paneer cubes onto the skewers. Place the skewers on the grill pan or a baking sheet lined with parchment paper. Grill or bake the paneer skewers for 10-15 minutes, turning them occasionally until all sides are evenly charred and crisp. Remove the paneer tikka from the skewers and serve hot with mint chutney and onion rings. Enjoy your delicious homemade paneer tikka!

Baked pasta is a comforting and delicious dish that is perfect for a cozy night in. Here's a simple recipe that you can try: Ingredients: 500g pasta (penne or fusilli) 1 onion, chopped 2 garlic cloves, minced 2 cans of chopped tomatoes (400g each) 2 tablespoons tomato paste 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon red chili flakes Salt and black pepper, to taste 2 cups shredded mozzarella cheese 1/2 cup grated Parmesan cheese 2 tablespoons olive oil Instructions: Preheat the oven to 200°C. Cook pasta according to the package instructions until al dente. Drain and set aside. In a large saucepan, heat olive oil over medium heat. Add chopped onions and minced garlic, and sauté until onions turn translucent. Add canned tomatoes, tomato paste, oregano, basil, red chili flakes, salt, and black pepper. Stir well and let the sauce simmer for 10-15 minutes. Add cooked pasta to the sauce and mix well to coat the pasta evenly. Grease a large baking dish with cooking spray. Transfer the pasta and sauce mixture to the baking dish. Sprinkle shredded mozzarella cheese and grated Parmesan cheese on top of the pasta. Bake the pasta in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly. Let the baked pasta cool for a few minutes before serving. Enjoy your delicious baked pasta hot out of the oven!

Mushroom pepper fry is a simple and delicious Indian recipe that can be made in a jiffy. Here's how you can make it: Ingredients: 500g mushrooms, sliced 1 onion, chopped 2 garlic cloves, minced 1 teaspoon cumin seeds 1 teaspoon black pepper powder 1 teaspoon coriander powder 1/2 teaspoon turmeric powder 2 tablespoons oil Salt, to taste Fresh coriander leaves, chopped, for garnishing Instructions: Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Add chopped onions and minced garlic, and sauté until onions turn translucent. Add sliced mushrooms and stir well. Cook for a few minutes until the mushrooms release their water and shrink in size. Add black pepper powder, coriander powder, turmeric powder, and salt. Mix everything well and continue to cook until the mushrooms are cooked through and the water evaporates. Once the mushrooms are cooked, turn off the heat and garnish with chopped coriander leaves. Serve hot with rice or roti. Enjoy your delicious Mushroom pepper fry!

Here's a recipe for Hariyali Chicken Tikka: Ingredients: Marinade: 500 grams boneless chicken (cut into bite-size pieces) 1 cup fresh coriander leaves (cilantro) 1/2 cup fresh mint leaves 1 green chili, seeded and chopped 1 tablespoon ginger paste 1 tablespoon garlic paste 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon garam masala 1/2 teaspoon salt 1/4 cup plain Greek yogurt Juice of 1 lemon 2 tablespoons oil For grilling: Wooden skewers (soaked in water for 30 minutes) Oil for brushing Instructions: In a blender or food processor, blend together the coriander, mint, green chili, ginger paste, garlic paste, cumin, coriander, garam masala, salt, yogurt, lemon juice, and oil to make a smooth paste. Marinate the chicken pieces in the paste for at least 2 hours or overnight in the fridge. Preheat your oven to 425°F (220°C). Thread the chicken pieces onto the soaked wooden skewers. Place the skewers on a baking sheet lined with aluminum foil and brush them with oil. Bake in the preheated oven for 15-20 minutes or until the chicken is cooked through and golden brown, flipping the skewers halfway through. Alternatively, you can grill the chicken skewers on a hot grill for 10-15 minutes, turning occasionally until cooked through. Serve hot with mint chutney or raita. Enjoy your delicious Hariyali Chicken Tikka!

Here's a recipe for lemon pepper chicken: Ingredients: 4 boneless, skinless chicken breasts 1 tablespoon olive oil 1 tablespoon lemon zest 1 tablespoon black pepper 1 teaspoon salt 2 tablespoons butter 2 cloves garlic, minced 1/4 cup chicken broth 1/4 cup fresh lemon juice Instructions: Preheat your oven to 400°F (200°C). In a small bowl, mix together the lemon zest, black pepper, and salt. Rub the spice mixture onto both sides of each chicken breast. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes on each side or until golden brown. Transfer the chicken breasts to a baking dish and bake in the oven for 15-20 minutes or until cooked through. In the same skillet you cooked the chicken in, melt the butter over medium heat. Add minced garlic and sauté for 1-2 minutes or until fragrant. Add chicken broth and lemon juice to the skillet, and cook until the liquid has reduced by half. Pour the lemon butter sauce over the cooked chicken breasts and serve immediately. Enjoy your delicious lemon pepper chicken!

Ingredients: 4 boneless, skinless chicken breasts 4 cloves garlic, minced 1 lemon, juiced and zested 2 tablespoons olive oil 1 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon black pepper Instructions: Preheat your air fryer to 375°F (190°C). In a small bowl, mix together minced garlic, lemon juice and zest, olive oil, dried oregano, salt, and black pepper. Place chicken breasts in a single layer in the air fryer basket. Brush the lemon garlic mixture on top of the chicken breasts. Place the air fryer basket into the preheated air fryer and cook for 12-15 minutes or until the chicken is cooked through and no longer pink in the middle. Remove the chicken from the air fryer basket and let it rest for a few minutes before slicing and serving. Enjoy your delicious lemon garlic chicken from the air fryer!

Here's a simple recipe for French avocado toast: Ingredients: 1 ripe avocado 2 slices of French bread 1 small garlic clove, minced 1 tbsp extra virgin olive oil Salt and pepper to taste Optional toppings: sliced cherry tomatoes, crumbled goat cheese, chopped fresh herbs (such as parsley or chives) Instructions: Cut the avocado in half and remove the pit. Scoop out the flesh into a bowl and mash it with a fork until smooth. Add the minced garlic, olive oil, salt, and pepper to the mashed avocado and mix well. Toast the French bread slices until golden brown. Spread the avocado mixture generously over the toasted bread. Add any desired toppings, such as sliced cherry tomatoes, crumbled goat cheese, or chopped fresh herbs. Serve immediately and enjoy your delicious French avocado toast! Note: You can also add a fried or poached egg on top of the avocado toast for some extra protein.