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Ingredients: FOR BATTER For Potato Tikki FOR GARLIC CHUTNEY Method: Step 1 To make the batter combine all the dry ingredients and whisk it. Add water and make it into a thick pouring batter. For the potato mixture heat oil and add hing & mustard seeds, once it pops add chopped green chili and curry leaves. Step 2 Add the ginger and garlic (optional) and saute for 2 minutes. Now add turmeric and give a quick stir. Add boiled & roughly mashed potatoes along with salt and cook them for 3 minutes. Step 3 Remove and let it cool completely. Now make round balls of the potato mixture and dip it in the batter and deep fry on medium hot oil. Once cooked remove and the vada is ready. Step 4 To make garlic chutney heat a pan and add oil. Then add garlic cloves and lightly cook them and once they brown add peanuts and cook till lightly toasted followed by sesame and turn off the fire. Step 5 Now add chili powder, coriander powder, salt and dried coconut. Mix and place them back on fire to stir fry them for 2 minutes. Remove and add this mixture into a blender and make a coarse powder. Garlic chutney is ready. Step 6 Now add chili powder, coriander powder, salt and dried coconut. Mix and place them back on fire to stir fry them for 2 minutes. Remove and add this mixture into a blender and make a coarse powder. Garlic chutney is ready.

Ingredients: Method Step 1 In a large bowl, whisk together yogurt, lemon, turmeric, 1 teaspoon garam masala, and cumin. Add chicken and toss until fully coated. Let it marinate for 15 minutes. Step 2 In a large pot or Dutch oven over medium-high heat, melt 2 tablespoons butter. Working in batches, add chicken and cook until golden all over, about 2 minutes per side. Transfer to a plate. Step 3 Reduce heat to medium and melt 2 tablespoons butter. Add the onion, jalapeños, and cinnamon stick. Cook until soft, about 5 minutes. Stir in the garlic, ginger, remaining teaspoon garam masala, and paprika and cook until fragrant, 1 minute more. Step 4 Add the tomatoes and bring mixture to a simmer. Return chicken to pot and toss to coat. Let simmer until the chicken is cooked through, about 8 minutes. Step 5 Stir in heavy cream and remaining 2 tablespoons butter. Step 6 Garnish with cilantro and serve warm over rice with naan.

Ingredients: For garnishing Method: Step 1 To make this easy Khaman Dhokla recipe, take a large mixing bowl and add gram flour, salt, water, lemon juice and baking soda to it. Mix all these ingredients well. Allow the batter to ferment for 1-2 hours. If you are making it in the winter season, this might take longer. In the meantime, pour boiled water into a steamer and grease the utensil with oil. Step 2 Pour the dhokla batter in the greased utensil and cook on low flame in a steamer for 15-20 minutes. Check with a knife after 15 minutes by inserting it inside the dhokla. If the knife comes out clean, remove it from the stove. Allow the dish to cool and then cut into squares. Step 3 For the tempering, heat a pan with oil in it over a medium flame. Once the oil is sufficiently hot, add mustard seeds, curry leaves and vertically sliced green chili. Add 1/2 cup of water to the pan and allow it to boil. On 2-3 boils, lower the flame and squeeze 1/2 lemon, add sugar and green coriander leaves. If you prefer higher spice levels, you can also add some finely chopped green chilies. You can also make a Dhokla sandwich by layering Dhokla and adding your favorite sauce to it! Step 4 Turn off the heat and pour the tempering on the dhokla and sprinkle the coconut powder over the dish. Transfer the dish to a plate and serve it with any spicy chutney that you like such as green coriander chutney. Khaman Dhokla is best enjoyed when paired with Faafda and Jalebi. Try this delicious snack recipe at home with your family and friends.

Ingredients: Marinade: Sauce Method:

Ingredients: Method: Step 1 In a large skillet over medium-high heat, heat oil. Add chili, garlic, and ginger and cook until fragrant, 1 minute. Add garam masala, turmeric, and cayenne and cook until toasted, 1 minute more. Step 2 Add potatoes, cauliflower, and vegetable broth and season with salt and pepper. Reduce heat and cook, covered, until potatoes and cauliflower are tender, 15 minutes. Garnish with cilantro to serve.

Ingredients: Method: Step 1 In a large bowl, whisk together yogurt, lime juice, garlic, ginger, garam masala, and turmeric and season with salt and cayenne. Step 2 Add chicken and toss until fully coated. Let it marinate in the fridge for at-least 2 hours. Step 3 When ready to bake, preheat oven to 400º and line a baking sheet with a wire rack. Bake chicken 20 minutes, then flip and bake 20 minutes more. Heat broiler and broil until skin is crispy and serve hot.

Ingredients: Method: Step 1 In a large skillet over medium heat, heat oil. Add chicken and cook, flipping once, until golden and no longer pink, 8 minutes per side. Transfer to a plate. Step 2 Add onion to skillet and cook until soft, about 5 minutes. Add garlic, ginger, and spices and cook until fragrant, 1 minute. Add tomatoes and simmer until thickened, about 15 minutes. Step 3 Add heavy cream and chicken and simmer until warmed through, 5 minutes more. Season with salt. Step 4 Garnish with cilantro and serve alongside rice or naan, if using.

Ingredients: For garnishing: Method: Step 1 Saute the whole spices in ghee and prepare saffron milk To prepare this delicacy, first, prepare the saffron milk by soaking saffron in milk. Next, put a pressure cooker and heat ghee in it. When the ghee is hot enough, add the whole spices and fry for a few seconds. Step 2 Cook mutton with the whole spices Then, add whole red chillies, cumin seeds and asafoetida in the pressure cooker and fry for a few seconds. Afterwards, add the mutton pieces in it and stir well. Cover with the lid but don’t close it and cook the mutton for 5-6 minutes on medium to high flame. You will notice the meat will turn light brown in colour. After 5 minutes, remove the lid and add 1/2 cup of water in it and stir well with the spices. This will help the mutton in soaking the flavours of all the spices. Then, lower the flame and cook the mutton for 10-15 minutes. Step 3 Mix yoghurt with saffron milk and other spices Meanwhile, take a small bowl and add all-purpose flour along with yoghurt in it, mix well. In this yoghurt mixture, add saffron milk (step 1), salt, fennel powder, coriander powder, Kashmiri red chilli powder and dry ginger powder (sonth powder). Mix all the spices well in the yoghurt. Once done, add into the pressure cooker. Stir well using a ladle and cook the mutton in yoghurt for at least a minute. Step 4 Add this yoghurt mixture in pressure cooker and slow cook the mutton for 1-2 hours Then, add 1 cup of water in the pressure cooker and slow cook the mutton for 1-2 hours. Stir in between so that it doesn’t stick to the bottom. You can also pressure cook the mutton for 5-6 whistles. Once done, garnish and serve hot with chapati or naan. You can also enjoy this dish with rice.

Ingredients: For garnishing: Method: Step 1 Saute the spices and cook onion until translucent To prepare this mouth-watering paneer recipe, heat oil in a frying pan. Once the oil is hot enough, add the asafoetida, cumin seeds, mace powder, minced onions and green chillies. Saute the onion until translucent and then add the ginger-garlic paste in it and saute again for 2-3 minutes. If you like the smoky flavour of garlic, stir fry it for some more time and add fresh tomato puree to it. Step 2 Cook the peas first and then add paneer in the masala Stir well and add in the dry masalas except for the garam masala and salt. Mix and saute till the oil start separating from the sides. Next, add peas and paneer. Mix it gently and add water. Adjust the spices and salt to taste. If you want to make the gravy aromatic, add the garam masala in the last step of cooking this recipe. Put the lid on the pan and let it cook. Step 3 Add fresh cream and cook for 2-3 minutes Once the gravy starts boiling, add fresh cream. Now add garam masala and stir well. Step 4 Garnish and serve Garnish with fresh coriander leaves and serve hot with Chapati, Butter/Tandoori Roti, Jeera rice or Veg pulao! Do try this easy recipe, rate it and leave your comments in the section below.

Ingredients: For dough: Method: Step 1 Prepare the filling To make delicious Aloo Parathas, boil the potatoes at least a few hours before you plan to make the parathas and mash them in a large bowl and cover and refrigerate. Take them out from the fridge and add chopped onions, coriander leaves, salt, garam masala powder, and red chilli powder. Mix well so that no lumps remain. Ensure that you have finely chopped the onions or the filling will fall out. Step 2 Knead a soft dough and roll a chapati and fill with the stuffing Put wheat flour in a large mixing bowl. Add water gradually and knead into a soft dough. Make small-medium balls of the dough and roll them out into 3 to 4-inch circles. Add a spoonful of potato filling in the center. Gradually press the rolling pin on all sides while making the parathas. Be very careful to apply pressure evenly. It is very important to ensure that your potato mixture is mashed well and not lumpy or you will never be able to make perfect parathas. Seal the dough and round it with your fingers. Now, roll them with a rolling pin into round parathas. Apply the pressure very evenly and gently on all sides. Press very lightly so that the mixture does not come out. Step 3 Pan fry the Aloo Paratha Heat an iron tawa and roast the parathas, cooking them on both sides with a spoonful of ghee. If you want to use less ghee on the parathas, first roast them on both sides on low flame and when they are slightly crispy, apply ghee with a kitchen brush on both sides. You must keep the flame low. Step 4 Serve hot with curd, pickle and chutney Serve piping hot parathas with chilled yoghurt or pickle.