Paneer Butter Masala
Butter - 2 tbsp. Cumin - 1 tsp Onion – 2, pureed Ginger Garlic Chilli Paste - 2 tsp Tomato – 2, pureed Tomato Sauce - 2 tbsp. (optional) Turmeric - 1 tsp Chilli Powder - 1 tsp Coriander Powder - 1/2 tsp Cumin Powder - 1/2 tsp Garam Masala - 1/2 tsp Peas - 1 cup, (optional) Cashew – ¼ cup, soaked in Water and ground to fine paste Salt Paneer - 2 cup, (fried in Butter - optional) Cream - ¼ cup Cilantro Kasoori Methi Leaves - 1 tsp Heat Butter in a medium pan. Temper Cumin for
Tehari
Mustard Oil - 1/2 cup Bay Leaf - 2 Cardamom - 3 Cinnamon - 2 Clove - 4 Black Pepper - 4 Onion - 1/2 cup Ginger Garlic Paste - 2 tsp Mutton - 1 lb. Chilli Powder - 1 tsp Coriander Powder - 1/2 tsp Cumin Seeds - 1/2 tsp Salt & Pepper Yogurt - 1/2 cup Garam Masala - 1 tsp Fried Onion - 1/2 cup Kewra Essence - 1/2 tsp Heat mustard oil in a large pan and add whole garam masala for tempering. Sauté the onion until golden. Add ginger garlic paste and cook until the raw smell is gone
Coconut Chutney
Coconut - 1 cup, grated Roasted Channa Dhal - 1/4 cup Green Chili - 4 Tamarind - a small piece Cumin seed - 1 tsp Ginger - a small piece Garlic - 2 cloves Cilantro (optional) Salt For Tempering: Oil - 1 tbsp. Mustard seeds - 1 tsp Urad Dal - 1/2 tsp Asafoetida - 1/8 tsp Shallots - 1, chopped Curry Leaves Red Chili - 2 Place the coconut in a blender with roasted channa dal, green chili, tamarind, cumin, cilantro (optional), ginger, garlic, and required salt. Blend this mixture
Ginger Chai
Cardamom - 3 pods Ginger - a small piece Tea leaves - 2 tsp Milk - 1 cup Sugar - to taste Place cardamom and ginger in a mortar. Use the pestle to crush them and set aside. In a pot, bring 1 cup of water to a boil. Add the crushed mixture and let it boil for approximately 5 minutes. Next, add the tea leaves to the boiling mixture and continue boiling for another 5 minutes. Add milk, allowing it to reach a rolling boil. Stir in sugar and lower the heat. Let the milk simmer for
Chicken Thukkada
Chicken - 1 cup, small boneless pieces Chilli powder - 1 tsp Egg - 1 Ginger Garlic paste - 1 tsp Corn flour - 1/2 tbsp. Salt Oil Curry leaves In a bowl add the Chicken along with Chilli powder, Egg, Ginger Garlic paste, Corn flour, required Salt and Curry leaves. Mix well and let the Chicken marinate in this mixture for at least 2 hours. Heat Oil in a deep frying pan and fry the Chicken pieces until golden. Serve with Onion rings and Lemon wedges.
Pasta Sauce
Tomato - 10 Olive Oil - ¼ cup Onion - 1, chopped Garlic -4 cloves, minced Thyme - 1 tsp Sugar - 1 tsp Pepper - 1 tsp Red Pepper Flakes - 1 1/2 tsp Balsamic Vinegar - 1 tsp Salt Basil leaves - 6 Boil water in a pot and drop the ripe Tomatoes in the boiling water. Boil for half a minute to a minute. Peel the Tomato skin and cut the Tomato into half. Remove the seeds and let the juices through a strainer. We will be using the juice later. Puree the Tomatoes in a food processor
Starbucks Lemon Loaf
Lemon Loaf AP Flour - 1 1/2 cups Baking powder - 1 tsp Baking soda - 1/4 tsp Salt Butter - 1/4 cup, melted and at room temperature Vegetable oil - 1/4 cup Sugar - 1 cup Eggs - 3 Vanilla extract - 1 tsp Lemon zest - 1 tsp Lemon juice - 2 tbsp. Sour cream - 1/2 cup Lemon Icing Sugar - 1 cup, powdered Lemon juice - 1 tbsp. Cream - 2 tbsp. Preheat the oven to 350F degrees. Grease and flour a 9×5-inch loaf pan, or line it with parchment paper. In a medium bowl, mix the flour, ba
Pizza Buns
8 dinner rolls or hamburger buns 1 cup shredded mozzarella cheese ½ cup pizza sauce ¼ cup finely chopped bell pepper ¼ cup finely chopped onion ¼ cup chopped mushrooms, optional 2 tbsp sliced black olives, optional 1 tsp Italian seasoning ½ tsp garlic powder 1 tbsp melted butter 2 tbsp grated Parmesan cheese, optional Preheat oven to 375°F (190°C). Slice the buns in half and spread pizza sauce on the inside. Add mozzarella, bell pepper, onion, and any optional vegetables. Spr
Caramel Flan
Sugar 1/2 cup Eggs - 3 Condensed Milk - 1/4 cup Milk - 1 cup Vanilla extract - 1 tsp Salt To make caramel, heat sugar with 2 tbsp. water in a saucepan over medium-high heat until it melts. When you get a nice caramel color, remove the pan from heat and pour the caramel into the pudding bowl. Tilt the bowl to cover all sides of the bottom. In a large bowl, beat the eggs, warm milk, condensed milk, vanilla and salt until combined. Make sure no lumps are formed. Pour the mixture
Keerai Poriyal
Spinach or any other Greens - 2 cup Oil - 1 tbsp. Mustard - 1 tsp Urad dhal - 1/2 tsp Onion - 1 cup, diced Salt Coconut - 1/2 cup, grated Heat Oil in a pan. Temper Mustard seeds and Urad dal. Add the Onion and sauté until translucent. Add the Greens and cook on low flame for 10 minutes until wilted. Season the Greens with required Salt and cook for another 5minutes on low flame. Turn off heat and garnish with Coconut. Keerai Thoran Spinach - 4 cups, chopped Red Chili - 3, b
Theeyal
Theeyal, which means "burnt dish", is a typical Kerala dish featuring burnt Coconut and is usually dark brown in color. It gets its color from the browning of coconut and also from Tamarind. Theeyal is made by roasting a mixture of spices which include Coconut, Coriander seeds, Red chili and Fenugreek. The roasted spices are then ground to a paste and cooked in Tamarind juice along with desired Vegetables. Vegetables used for Theeyal include Pearl onion or Shallot, Bitter m
Crab Rice
A rich, aromatic crab rice made with sweet jumbo lump crab meat, fluffy rice, warm Indian spices, and generous ghee. The crab is gently sautéed until beautifully golden and lightly crusted, then tossed with fragrant rice for a delicious combination of buttery, spicy, and savory flavors. Prep Time: 15 minutes Cook Time: 25 minutes Servings: 4–5 Rice 1 1/2 cups basmati rice 4 cups water 2 bay leaves Salt, to taste 2 tbsp ghee Spiced Crab 4 cups jumbo lump crab meat, picked over
Naan
Soft, fluffy, chewy naan with beautiful golden-brown bubbles and slightly charred spots, just like restaurant-style naan! Yogurt, milk, and a combination of yeast and baking powder create a tender texture, while butter adds richness. Prep Time: 15 minutes Resting Time: 4 hours Cook Time: 15–20 minutes Yield: 6 medium naans Ingredients 2 cups all-purpose flour, plus extra for dusting 1 tsp active dry yeast 1 tsp baking powder 1/2 tsp baking soda 2 tsp sugar 3/4 tsp salt 3 tbsp
Affogato
A simple yet elegant Italian dessert made with creamy vanilla gelato or ice cream drowned in freshly brewed hot espresso. The contrast between hot, bold coffee and cold, sweet ice cream creates an irresistible combination. Perfect for an after-dinner treat! Prep Time: 2 minutes Cook Time: 1 minute Servings: 1 Ingredients 1 shot freshly brewed espresso (about 1–1.5 oz) 1 generous scoop vanilla gelato or premium vanilla ice cream Chocolate shavings, for garnish (optional) Crush
Lamb Cutlets
Crispy, golden-brown lamb kotlets with a tender, flavorful potato and lamb center, served with vibrant, spicy homemade zhoug sauce. The combination of warm spices, fresh herbs, lemon, and garlic makes this an incredibly delicious Middle Eastern-inspired meal. Prep Time: 30 minutes Cook Time: 35 minutes Servings: 4–6 (16 patties) Zhoug (Spicy Green Herb Sauce) 2 cups loosely packed fresh herbs (equal parts cilantro and parsley) 1/4 cup extra-virgin olive oil 2 tbsp fresh lemon
