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21/12/2024

The Best BADAMI CHICKEN CURRY Recipe 🍛 😋!!

Ingredients:-

1- For the chicken marinade:

👉 500g chicken (cut into pieces)
👉 1/2 cup yogurt
👉 1 tbsp ginger garlic paste
👉 1/2 tsp turmeric powder
👉 1/2 tsp red chili powder
👉 Salt to taste

2- For the curry:

👉 2 tbsp oil
👉 2 medium onions (finely chopped)
👉 1 tbsp ginger garlic paste
👉 2-3 green chilies (slit)
👉 1 large tomato (pureed)
👉 1/2 cup almonds (blanched and ground into a paste)
👉 1/2 tsp cumin powder
👉 1/2 tsp coriander powder
👉 1/2 tsp garam masala powder
👉 1/2 tsp turmeric powder
👉 1/2 tsp red chili powder
👉 1/2 cup coconut milk (optional for extra richness)
👉 Salt to taste
👉 Fresh cilantro (for garnish)

Method :-

1- Marinate the chicken:

In a bowl, mix the chicken pieces with yogurt, ginger garlic paste, turmeric powder, red chili powder, and salt.

Let the chicken marinate for at least 30 minutes (or up to 2 hours).

2- Prepare the curry base:

Heat oil in a large pan over medium heat.

Add the chopped onions and cook until they turn golden brown.

Add the ginger garlic paste and green chilies, and sauté for another 2 minutes.

3- Cook the chicken:

Add the marinated chicken to the pan and cook on medium-high heat until the chicken pieces are browned on all sides.

Add the pureed tomato and cook for 5-7 minutes until the oil starts separating from the masala.

4- Add the almond paste:

Add the ground almond paste to the pan and stir well. Let it cook for a couple of minutes.

Add cumin powder, coriander powder, garam masala powder, turmeric, red chili powder, and salt. Mix everything together.

5- Simmer the curry:

Add water (around 1 to 1.5 cups) to achieve the desired curry consistency. Stir well.

Cover and simmer the curry for about 15-20 minutes, or until the chicken is cooked through and tender.

6- Add coconut milk (optional):

For extra richness, you can add coconut milk and let it simmer for an additional 5 minutes.

7- Garnish and serve:

Garnish with fresh cilantro.
Serve the Badami Chicken Curry hot with rice or naan.

21/12/2024

Vegetable Kadhi Recipe 😋❣️ Traditional North Indian Recipe.

सब्ज़ी कढ़ी एक स्वादिष्ट और पौष्टिक भारतीय व्यंजन है जिसमें दही, बेसन और विभिन्न सब्ज़ियों का उपयोग किया जाता है। इसमें ताजगी के लिए हरी धनिया और तड़का डाला जाता है। इसे चावल या रोटी के साथ सर्व किया जाता है। यह हल्का और स्वादिष्ट होता है, जो सर्दियों में खासतौर पर मन को भाता है।

Ingredients:-

1- For the Kadhi:

👉 1 cup plain yogurt (whisked)

👉 2 tbsp gram flour (besan)
👉 3 cups water
👉 1/2 tsp turmeric powder
👉 1 tsp red chili powder (adjust to taste)
👉 Salt to taste
👉 1 tbsp oil or ghee

2- For the Vegetables:

👉 1/2 cup chopped carrots
👉 1/2 cup chopped potatoes
👉 1/2 cup chopped beans (optional)
👉 1/2 cup chopped cauliflower or any vegetable of your choice

3- For the Tempering (Tadka):

👉 1 tbsp oil or ghee
👉 1 tsp cumin seeds
👉 1/4 tsp mustard seeds
👉 2-3 dried red chilies
👉 1-2 green chilies, slit
👉 1/4 tsp asafoetida (hing)
👉 1 tsp ginger-garlic paste
👉 1/4 tsp fenugreek seeds (optional)
👉 Fresh coriander leaves for garnishing.

Method :-

1- Prepare the Kadhi:

In a bowl, mix the yogurt and gram flour together to form a smooth paste. Add water to this mixture, whisking it well to avoid lumps.

Add turmeric powder, red chili powder, and salt. Set aside.

2- Cook the Vegetables:

Heat oil in a pan. Add the chopped vegetables and sauté them for 5-7 minutes until they begin to soften. You can add a pinch of salt and turmeric to cook them faster.

Set the vegetables aside.

3- Prepare the Kadhi Base:

In a large pot or pan, heat 1 tbsp of oil or ghee. Add cumin seeds, mustard seeds, dried red chilies, and green chilies.

Once the seeds splutter, add ginger-garlic paste and sauté until fragrant.

Add the prepared yogurt-besan mixture into the pan and bring to a gentle boil while stirring constantly to prevent curdling.

Once it starts boiling, lower the heat and simmer for 10-15 minutes, stirring occasionally.

4- Combine the Vegetables and Kadhi:

Add the sautéed vegetables to the kadhi and stir gently. Let it simmer for another 5 minutes, allowing the flavors to meld.

5- Final Tempering (Tadka):

In a small pan, heat oil or ghee and add fenugreek seeds (if using). Once they turn brown, add asafoetida, and pour this tempering over the kadhi.

6- Serve:

Garnish with fresh coriander leaves and serve the Vegetable Kadhi hot with rice or roti.

21/12/2024

Jakhiya Aloo Recipe 😋❣️❣️ You must Love it !!

Jakhiya Aloo is a traditional dish from the Garhwal region of Uttarakhand, India. The key ingredient, Jakhiya seeds, are tiny black seeds with a nutty flavor, used for tempering and adding a unique taste to dishes. Here's how to make Jakhiya Aloo:-

Ingredients:-

❣️ Boiled potatoes (aloo) 4 medium-sized (peeled and cubed)

❣️Jakhiya seeds – 1.5 tsp

❣️ Mustard oil – 2 tbsp (or any cooking oil)

❣️ Green chilies – 2-3 (slit)

❣️ Dry red chilies – 2 (optional)

❣️ Turmeric powder – 1/4 tsp

❣️ Salt – to taste

❣️ Coriander leaves – for garnish (optional)

Method :-

1- Heat the oil

Heat mustard oil in a pan until it starts smoking, then lower the heat.

2- Temper with Jakhiya

Add Jakhiya seeds to the hot oil and let them splutter. The aroma of Jakhiya seeds is the key to this dish.

3- Add chilies

Toss in the slit green chilies and dry red chilies. Sauté for a few seconds.

4- Add potatoes

Add the boiled and cubed potatoes to the pan.

5- Spice it up

Sprinkle turmeric powder and salt. Mix well to coat the potatoes with the tempered spices.

6- Cook and stir

Sauté the potatoes on medium heat for about 5-7 minutes, stirring occasionally, until they turn golden and crisp.

7- Garnish and serve

Garnish with chopped coriander leaves, if desired, and serve hot.

Enjoy the earthy flavors of this authentic Uttarakhandi recipe! ❣️❣️ Love u Uttarakhand.

21/12/2024

Avocado 🥑 Chutney Sandwich Recipe 🥪 😋!!

Ingredients

😋 For the chutney:-

🍁 1 cup fresh cilantro leaves.

🍁 1/2 cup fresh mint leaves.

🍁 1-2 green chilies (adjust to taste).

🍁 1 small garlic clove.

🍁 1/2 inch piece of ginger.

🍁 1 tablespoon lemon juice.

🍁 1/2 teaspoon cumin seeds.

🍁 1/2 teaspoon salt (adjust to taste).

🍁 2-3 tablespoons water (to blend).

😋 For the sandwich:-

🍁 1 ripe avocado, mashed.

🍁 4 slices of bread (whole wheat, multigrain, or your choice).

🍁 1 medium tomato, sliced.

🍁 1 small cucumber, thinly sliced.

🍁 1/4 teaspoon black pepper (optional).

🍁 Butter or ghee (optional, for toasting).

Method :-

1- Prepare the chutney:

Blend cilantro, mint, green chilies, garlic, ginger, lemon juice, cumin seeds, salt, and water until smooth. Adjust water for desired consistency.

2- Assemble the sandwich:

Spread the prepared chutney evenly on one side of each bread slice.

On two slices, spread a layer of mashed avocado over the chutney.

Top with tomato slices and cucumber slices. Sprinkle a little black pepper if desired.

Place the remaining slices of bread on top to form sandwiches.

3- Optional toasting:

Lightly butter the outer sides of the bread and toast on a skillet until golden brown on both sides.

4- Serve:

Slice the sandwich in halves or quarters. Serve fresh with a side of salad or a warm beverage.

21/12/2024

Indian Zucchini Curry Recipe!! ❣️❣️

Ingredients:

😋 2 medium zucchinis (cut into small cubes).

😋1 medium onion (finely chopped).

😋 2 medium tomatoes (pureed or finely chopped).

😋 3-4 garlic cloves (minced).

😋 1-inch ginger (grated).

😋 2 green chilies (slit, optional).

😋 2 tablespoons oil.

😋 1/2 teaspoon cumin seeds.

😋 1/4 teaspoon turmeric powder.

😋 1 teaspoon red chili powder (adjust to taste).

😋 1 teaspoon coriander powder.

😋 1/2 teaspoon garam masala.

😋 1/2 teaspoon mustard seeds (optional).

😋 Salt (to taste).

😋 1/4 cup water (adjust for desired consistency).

😋 Fresh cilantro (chopped, for garnish).

Method :-

1- Prepare the ingredients:

Wash and chop the zucchini into bite-sized cubes. Set aside.

2- Heat the oil:

In a large pan, heat the oil over medium heat. Add cumin seeds and mustard seeds (if using). Let them splutter.

3- Sauté aromatics:

Add chopped onions and sauté until golden brown. Add garlic, ginger, and green chilies. Cook for 1-2 minutes until fragrant.

4- Cook the spices:

Add turmeric, red chili powder, and coriander powder. Stir well and cook for 30 seconds to release the flavors.

5- Add tomatoes:

Stir in the tomato puree. Cook until the oil separates from the masala (about 5-7 minutes).

6- Cook the zucchini:

Add the chopped zucchini to the pan. Stir to coat it with the masala. Add water, cover, and cook for 10-12 minutes until the zucchini is tender but not mushy.

7- Finish the curry:

Once the zucchini is cooked, stir in garam masala and adjust salt as needed. Cook for another 1-2 minutes.

8- Garnish and serve:

Sprinkle chopped cilantro on top. Serve hot with roti, naan, or steamed rice.

21/12/2024

How to Make Soft Roti / Chapati !! Full Process Given Below 👇👇

Ingredients:

🍁 2 cups whole wheat flour (atta)
🍁 3/4 cup water (adjust as needed)
🍁 1/4 tsp salt (optional)
🍁 1 tsp oil or ghee (optional, for softer rotis)

Method :-

1. Prepare the Dough:-

In a large mixing bowl, combine the whole wheat flour and salt.

Gradually add water while kneading the dough. Start with 1/2 cup and add more as needed.

Knead for about 8-10 minutes until the dough is smooth and soft. If it's sticky, add a little flour; if too dry, add water.

Cover the dough with a damp cloth and let it rest for 20-30 minutes.

2. Divide the Dough:-

After resting, knead the dough briefly again.

Divide it into equal portions and roll them into small balls.

3. Roll the Rotis:-

Dust a ball with a little flour.

Roll it into a thin, even circle using a rolling pin. Keep turning it as you roll to maintain the round shape.

4. Cook the Rotis:-

Heat a tava (flat skillet) or non-stick pan on medium-high heat.

Place a rolled roti on the hot pan. Cook for 30 seconds or until bubbles appear.

Flip it over and cook the other side for 30-40 seconds.

Flip it again and press gently with a spatula or cloth to puff it up. Cook for another 10-20 seconds.

5. Serve:-

Remove from the pan and brush with ghee or butter, if desired.

Cover with a clean kitchen towel to keep them soft.

Serve warm with curry, dal, or vegetables.

❣️❣️ Tips for Soft Rotis:-

Resting the dough helps gluten develop, making the rotis softer.

Don't overcook; it can make them dry.

Keep the rotis covered to retain moisture.

21/12/2024

Spinach Rice Recipe ( Instant Pot & Stovetop ) !!

Ingredients:-

🌺 1 cup basmati or jasmine rice (rinsed)

🌺 2 cups fresh spinach (chopped)

🌺 1 tablespoon olive oil or ghee

🌺 1 small onion (finely chopped)

🌺 2-3 garlic cloves (minced)

🌺 1/2 teaspoon cumin seeds

🌺 1/2 teaspoon turmeric powder

🌺 1/2 teaspoon garam masala (optional)

🌺 1/4 teaspoon red chili powder (optional)

🌺 3/4 cups water or vegetable broth

🌺 Salt to taste

🌺Lemon juice (optional, for garnish)

Method :-

1- Rinse Rice:

Rinse the rice under cold water until the water runs clear. Set aside.

2- Sauté Aromatics:

Turn the Instant Pot to the sauté setting. Heat the olive oil/ghee and add cumin seeds. Let them sizzle for a few seconds, then add the onion and sauté until soft and translucent. Add garlic and sauté for another minute.

3- Add Spices:

Stir in turmeric powder, garam masala, and red chili powder (if using). Cook for 30 seconds to bloom the spices.

4- Add Spinach:

Mix in the chopped spinach and cook for 1-2 minutes until wilted.

5- Add Rice and Liquid:

Add the rinsed rice, water or broth, and salt. Stir well, making sure nothing is stuck to the bottom.

6- Pressure Cook:

Cancel the sauté function, close the lid, and set the Instant Pot to Pressure Cook (Manual) for 4 minutes on high pressure.

7- Natural Release:

Allow the pressure to release naturally for 10 minutes, then carefully quick release the remaining pressure.

8- Fluff and Serve:

Open the lid, fluff the rice with a fork, and squeeze some lemon juice on top if desired.

20/12/2024

Paneer Masala Best Recipe 😋😋 !!

Ingredients:

🌺 250g paneer (cottage cheese), cubed
🌺 2 medium onions, finely chopped
🌺 2 tomatoes, pureed
🌺 1 tbsp ginger-garlic paste
🌺 2 green chilies, slit
🌺 1 tsp cumin seeds
🌺 1 tsp turmeric powder
🌺 1 tsp red chili powder
🌺 1 tsp garam masala
🌺 1 tsp coriander powder
🌺 1/2 tsp cumin powder
🌺 1/2 cup cream or yogurt
🌺 2 tbsp oil
🌺 Fresh coriander leaves, chopped (for garnish)
🌺 Salt to taste

Method:-

1- Preparation:-

Heat a pan and fry the paneer cubes in a little oil or ghee until they are golden brown. Set aside.

2- Cook the Masala:-

In the same pan, heat 2 tbsp oil.

Add cumin seeds and let them splutter.

Add the chopped onions and sauté until they turn golden brown.

Add the ginger-garlic paste and slit green chilies. Sauté for 2-3 minutes.

3- Add Spices:-

Add turmeric powder, red chili powder, coriander powder, and cumin powder.

Stir well to combine the spices with the onions.

Add the pureed tomatoes and cook for 5-7 minutes until the oil begins to separate from the masala.

4- Cook the Paneer:-

Add the fried paneer cubes to the masala and stir gently.

Pour in the cream or yogurt and mix well to coat the paneer in the masala.

Adjust the consistency by adding water if needed.

Cook for another 5 minutes on low heat, allowing the flavors to meld.

5- Finishing Touch:-

Sprinkle garam masala and stir gently.
Garnish with fresh coriander leaves.

6- Serve:-

Serve hot with naan, roti, or steamed rice.

20/12/2024

Goat Curry/Mutton Masala in Pressure Cooker Recipe!!

Ingredients:

🌺 2 lbs (900g) goat meat or mutton, cut into chunks.

🌺 2 tbsp oil or ghee.

🌺 2 large onions, finely chopped.

🌺 2 tomatoes, pureed or chopped.

🌺 1-inch piece ginger, minced.

🌺 4-5 garlic cloves, minced.

🌺 2 green chilies, chopped (optional).

🌺 1/2 cup plain yogurt (optional, for extra richness).

🌺 1 tsp turmeric powder.

🌺 1 tbsp garam masala.

🌺 1 tsp ground cumin.

🌺 1 tsp ground coriander.

🌺 1 tsp red chili powder.

🌺 2 tsp ground cinnamon (or 2 sticks).

🌺 4-5 whole cloves.

🌺 2-3 cardamom pods.

🌺 2 bay leaves.

🌺 4-5 cups water (adjust as per desired consistency).

🌺 Salt to taste.

🌺 Fresh cilantro for garnish.

Method:-

Instructions:

1- Sauté the aromatics:

Set your Instant Pot to the "Sauté" mode and heat oil or ghee.

Add the whole spices (cinnamon, cloves, cardamom, bay leaves) and sauté for a minute until fragrant.

Add the chopped onions and cook for 4-5 minutes, stirring occasionally until golden brown.

Add the ginger, garlic, and green chilies (if using). Sauté for another 1-2 minutes.

2- Add the spices:-

Add turmeric, red chili powder, cumin, coriander, and garam masala. Stir to combine and cook for 1 minute to bring out the flavors.

3- Cook the meat:-

Add the goat meat to the pot and brown it on all sides for 5-6 minutes. Stir occasionally.

4- Add tomatoes and yogurt:-

Add the chopped or pureed tomatoes and cook for 3-4 minutes, allowing them to soften.

If using yogurt, add it at this point and mix well.

5- Pressure cook:-

Add water and salt, then give it a good stir.

Close the Instant Pot lid and set the valve to "Sealing." Select the "Pressure Cook" or "Manual" mode and cook on high pressure for 35-40 minutes.

6- Natural release:-

After the cooking time is up, let the pressure release naturally for 10-15 minutes. Then, carefully turn the valve to "Venting" to release any remaining pressure.

7- Finish and serve:-

Open the lid, stir the curry, and adjust salt or water for consistency (if needed).

Garnish with fresh cilantro.

20/12/2024

Authentic Chicken 🐔 Biryani Recipe 😍!

Ingredients

1- For the Chicken Marinade:

🍁 1 kg chicken (bone-in or boneless, cut into medium pieces)

🍁 1 cup yogurt

🍁 2 tbsp ginger-garlic paste

🍁 1 tsp turmeric powder

🍁 2 tsp red chili powder

🍁 1 tsp cumin powder

🍁 1 tsp coriander powder

🍁 1 tsp garam masala

🍁 Salt to taste

🍁 Juice of 1 lemon

🍁 Handful of chopped fresh mint and cilantro

2- For the Rice:-

🍁 2 cups basmati rice (soaked for 30 minutes and drained)

🍁 4 cups water

🍁 1 bay leaf

🍁 4-5 cloves

🍁 2-3 green cardamom pods

🍁 1 cinnamon stick

🍁 1 tsp caraway seeds (shahi jeera)

🍁 1 tsp salt

3- For Assembling the Biryani:-

🍁 3 medium onions (thinly sliced and fried until golden brown)

🍁 1/4 cup milk (warmed) with a pinch of saffron strands or food coloring

🍁 4-5 tbsp ghee or oil

🍁 Additional chopped mint and cilantro for layering.

Method :-

1. Marinate the Chicken:

Combine all the marinade ingredients with the chicken. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.

2. Prepare the Rice:

Bring water to a boil with the whole spices and salt.

Add soaked rice and cook until it’s 70% cooked (grains should be firm). Drain and set aside.

3. Cook the Chicken:-

Heat 2-3 tbsp ghee or oil in a deep pan or pot.

Add the marinated chicken and cook on medium heat until the chicken is almost cooked and the oil separates.

4. Layer the Biryani:-

In a heavy-bottomed pot, spread a layer of cooked chicken at the bottom.

Add a layer of rice over the chicken.
Sprinkle fried onions, mint, cilantro, and saffron milk over the rice.

Repeat the layers until all chicken and rice are used up, finishing with rice on top.

5. Dum Cooking (Steaming):-

Seal the pot tightly with a lid or aluminum foil.

Cook on low heat for 20-25 minutes. Alternatively, place a heavy skillet under the pot to prevent direct heat.

6. Serve:-

Gently mix the layers before serving to distribute flavors.

Serve hot with raita or a simple salad.

20/12/2024

Gluten Free Chicken Cordon Bleu Recipe 😍😍

Ingredients:

🍗 4 boneless, skinless chicken breasts

🍗 4 slices gluten-free ham

🍗 4 slices Swiss cheese (or any preferred cheese)

🍗 1 cup gluten-free breadcrumbs

🍗 1/4 cup grated Parmesan cheese

🍗 1/2 cup gluten-free all-purpose flour

🍗 2 large eggs

🍗 2 tbsp milk

🍗 1/2 tsp garlic powder

🍗 1/2 tsp onion powder

🍗 1/2 tsp paprika

🍗 Salt and pepper to taste

🍗 Olive oil or butter for greasing

Method :-

1- Prepare the Chicken:-

Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil or butter.

Place the chicken breasts between two sheets of plastic wrap or parchment paper and pound them to an even thickness (about 1/2 inch).

Season both sides of the chicken with salt, pepper, garlic powder, and paprika

2- Add Ham and Cheese:-

Lay a slice of ham and a slice of cheese on each chicken breast.

Roll up each breast tightly, securing it with toothpicks if needed.

3- Prepare the Breading Station:-

Set up three shallow dishes:

Gluten-free flour.

Eggs whisked with milk.

Gluten-free breadcrumbs mixed with Parmesan cheese and onion powder.

4- Bread the Chicken:-

Dredge each rolled chicken breast in the flour, shaking off excess.

Dip it into the egg mixture, then coat it thoroughly with the breadcrumb mixture.

5- Bake:-

Place the coated chicken rolls seam-side down in the greased baking dish.

Bake for 25-30 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).

6- Serve:-

Let the chicken rest for a few minutes before slicing. Serve with a side of vegetables or gluten-free pasta.

20/12/2024

Instant Pot Egg Curry Recipe 🍛 😋 👌!!

Ingredients:

6 boiled eggs (peeled and lightly slit)
2 tbsp oil (vegetable or coconut oil)
1 onion, finely chopped
2 tomatoes, finely chopped (or 1/2 cup tomato purée)
1 tsp ginger-garlic paste
1 green chili, slit (optional for spice)
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp garam masala
1/2 tsp cumin seeds
1/4 tsp mustard seeds (optional)
1/2 cup coconut milk or 1 cup water (for a lighter curry)
Fresh cilantro leaves for garnish
Salt to taste

Method :-

1- Sauté the Spices:

Set the Instant Pot to Sauté mode and heat the oil.

Add cumin seeds and mustard seeds (if using) and let them crackle.

2- Cook the Base:

Add onions and sauté until golden brown.

Add ginger-garlic paste and cook for 1-2 minutes until fragrant.

Stir in tomatoes (or purée), turmeric, red chili powder, coriander powder, and salt. Sauté until the oil separates from the masala.

3- Add Eggs:

Gently add the boiled eggs and coat them in the masala.

4- Pressure Cook:

Add water or coconut milk. Close the lid, seal the vent, and set the Instant Pot to Manual (Pressure Cook) mode for 3 minutes.

5- Release Pressure:

Quick release the pressure once done.

6- Finish and Garnish:

Stir in garam masala and adjust seasoning.

Garnish with fresh cilantro.

20/12/2024

Strawberry Sorbet Recipe with 3 ingredients!! 🍓 🍓

Ingredients:

🍓 1 pound (450g) fresh strawberries, hulled

🍓 3/4 cup (150g) granulated sugar

🍓 1/2 cup (120ml) water

🍓 1 tablespoon lemon juice

Method:-

1- Prepare the strawberries:

Rinse and hull the strawberries. Cut them into halves or quarters if they’re large.

2- Make the sugar syrup:

In a small saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar dissolves completely. Let the syrup cool to room temperature.

3- Blend the ingredients:

Place the strawberries, cooled sugar syrup, and lemon juice into a blender or food processor. Blend until smooth.

4- Strain (optional):

If you prefer a smoother texture, strain the mixture through a fine-mesh sieve to remove seeds.

5- Chill:

Pour the mixture into a container and refrigerate for at least 2-3 hours, until thoroughly chilled.

6- Churn the sorbet:

If you have an ice cream maker, pour the mixture into it and churn according to the manufacturer’s instructions.

7- Freeze:

Transfer the churned sorbet to an airtight container. Freeze for 2-3 hours or until firm.

8- Serve:

Scoop and enjoy!

20/12/2024

Indian Brussels Sprouts Recipe !! 😋😋

Ingredients:-

🍁 500g Brussels sprouts (trimmed and halved)

🍁 2 tbsp oil (vegetable or mustard oil works well)

🍁 1 tsp cumin seeds

🍁 1 tsp mustard seeds

🍁 1 medium onion (thinly sliced)

🍁 2 garlic cloves (minced)

🍁 1-inch piece of ginger (grated)

🍁 2 medium tomatoes (finely chopped or pureed)

🍁 1/2 tsp turmeric powder

🍁 1 tsp red chili powder (adjust to taste)

🍁 1 tsp ground coriander

🍁 1/2 tsp garam masala

🍁 Salt to taste

🍁 Fresh cilantro leaves (chopped, for garnish)

Method :-

1- Prepare the Brussels Sprouts:-

Rinse the Brussels sprouts and pat them dry. Halve them for even cooking.

2- Cook the Spices:-

Heat oil in a large skillet or wok over medium heat.

Add the cumin seeds and mustard seeds. Let them splutter for a few seconds.

3- Sauté Aromatics:-

Add the sliced onion and sauté until golden brown.

Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.

4- Add Tomatoes and Spices:-

Add the chopped tomatoes, turmeric powder, chili powder, and ground coriander.

Cook the mixture until the oil begins to separate from the masala (about 5-7 minutes).

5- Cook the Brussels Sprouts:-

Add the halved Brussels sprouts to the pan and mix well, ensuring they’re coated in the masala.

Sprinkle salt to taste and cover the pan with a lid.

Cook on medium-low heat for 8-10 minutes, stirring occasionally, until the sprouts are tender but still slightly crisp.

6- Finish with Garam Masala:-

Stir in the garam masala and cook for another minute.

7- Garnish and Serve:-

Garnish with chopped cilantro leaves.
Serve hot with roti, naan, or steamed rice.

19/12/2024

Air Fryer Roasted Sweet Potatoes Recipe!!

Ingredients:

2 medium sweet potatoes, peeled and cut into 1-inch cubes
1-2 tablespoons olive oil (or your preferred cooking oil)
1 teaspoon paprika (optional)
1 teaspoon garlic powder (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: chopped fresh parsley for garnish

Method:-

1- Prepare the Sweet Potatoes:

Peel and dice the sweet potatoes into evenly sized cubes for consistent cooking.

2- Season the Potatoes:

In a large bowl, toss the sweet potato cubes with olive oil, salt, pepper, and any optional seasonings like paprika or garlic powder. Ensure all pieces are evenly coated.

3- Preheat the Air Fryer:

Preheat your air fryer to 400°F (200°C) for 3-5 minutes.

4- Cook the Sweet Potatoes:

Place the seasoned sweet potato cubes in the air fryer basket in a single layer. Avoid overcrowding to allow for even cooking.

Cook for 12-15 minutes, shaking the basket halfway through cooking for even crispiness.

5- Check for Doneness:

The sweet potatoes should be tender on the inside and slightly crispy on the outside. Adjust the cooking time if needed.

6- Serve:

Remove from the air fryer, garnish with fresh parsley if desired, and serve immediately.

19/12/2024

Banana Bread Pudding Recipe!! A Super Sweet Dessert ❣️❣️

Ingredients:

🍁 2 cups of day-old bread, cubed (e.g., French bread, brioche, or challah)

🍁 2 ripe bananas, mashed

🍁 2 cups whole milk (or almond milk for dairy-free)

🍁 3 large eggs

🍁 1/2 cup granulated sugar

🍁 1 tsp vanilla extract

🍁 1/2 tsp ground cinnamon

🍁 1/4 tsp nutmeg (optional)

🍁 1/4 cup chopped walnuts or pecans (optional)

🍁 Butter for greasing

Method :-

1- Prepare the Dish:

Grease a 6- or 7-inch round oven-safe dish or bowl that fits in your Instant Pot.

2- Mix the Wet Ingredients:

In a large mixing bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and nutmeg until smooth.

3- Combine with Bread and Bananas:

Stir the mashed bananas into the wet mixture. Add the bread cubes and toss until evenly coated. Let sit for 10-15 minutes to allow the bread to soak up the mixture.

4- Add Toppings (Optional):

Stir in the nuts if using, or sprinkle them on top.

5- Prepare the Instant Pot:

Add 1 cup of water to the Instant Pot liner. Place a trivet inside.

6- Assemble and Cover:

Pour the bread mixture into the prepared dish. Cover the dish tightly with aluminum foil to prevent water from getting in.

7:- Cook:

Lower the dish onto the trivet using a sling (made from aluminum foil or a silicone sling). Close the lid and set the Instant Pot to Manual (High Pressure) for 25 minutes.
Once done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.

8- Finish:

Carefully remove the dish from the Instant Pot. Let it cool slightly.

9- Serve:

Serve warm, topped with whipped cream, caramel sauce, or a scoop of vanilla ice cream!

19/12/2024

Brown Rice Pudding/kheer Instant Pot Recipe !!

Ingredients:

🌺 1/2 cup brown rice (rinse thoroughly)

🌺 4 cups whole milk (or almond/coconut milk for a dairy-free option)

🌺 1/2 cup sugar (or sweetener of choice, adjust to taste)

🌺 1/4 teaspoon cardamom powder

🌺 10-12 cashews, chopped

🌺 10-12 almonds, sliced
8-10 raisins.

🌺 2 tablespoons shredded coconut (optional)

🌺 A pinch of saffron strands (optional, soaked in 2 tablespoons warm milk).

Method :-

1- Rinse and Soak Rice:

Rinse the brown rice well and soak it in water for 20-30 minutes (optional but helps cook faster).

2- Set Up the Instant Pot:

Turn on the Instant Pot and select the "Sauté" mode.
Add a teaspoon of ghee (clarified butter) or coconut oil (optional). Sauté cashews, almonds, and raisins for 1-2 minutes until golden. Remove and set aside.

3- Add Ingredients:

Add the rinsed brown rice and 4 cups of milk to the Instant Pot.
Cancel "Sauté" mode and set the Instant Pot to "Porridge" mode or "Pressure Cook" for 20 minutes. Ensure the vent is set to "Sealing."

4- Natural Pressure Release (NPR):

Once the cooking cycle is complete, let the pressure release naturally for 10-15 minutes, then release any remaining pressure manually.

5- Sweeten and Flavor:

Open the lid and stir the mixture. Add sugar, cardamom powder, saffron milk (if using), and shredded coconut.
Mix well and select "Sauté" mode. Simmer for 5-10 minutes, stirring frequently, until the kheer thickens to your desired consistency.

6- Garnish and Serve:

Turn off the Instant Pot. Add the roasted nuts and raisins. Serve warm or chilled, as desired.

19/12/2024

Freeze Green Chili Peppers !! Full Process 👇👇

Freezing green chili peppers is a simple process that preserves their freshness and flavor for later use. Here's how you can do it:-

1. Choose Fresh Chilies:-

Select green chilies that are firm, fresh, and free from blemishes or wrinkles.

2. Wash and Dry:-

Wash the chilies thoroughly under running water.

Pat them dry with a clean kitchen towel or let them air-dry completely. Moisture can cause freezer burn.

3. Preparation Options:-

Decide how you want to freeze them based on your future use:

🌺 Whole Chilies

Cut off the stems (optional) or leave them intact.

Place the chilies directly into a freezer-safe bag or container.

🌺 Sliced/Chopped

Remove the stems and seeds if you prefer a milder flavor.

Slice or chop the chilies as desired.

Spread them on a tray lined with parchment paper and freeze for 1-2 hours (flash freezing helps prevent clumping).

Transfer the frozen pieces into a freezer bag or container.

🌺 Pureed

Blend the chilies into a paste.

Freeze the paste in ice cube trays.
Once frozen, transfer the cubes to a freezer-safe bag or container.

4. Packaging:-

Use airtight freezer bags or containers to prevent freezer burn.

Remove as much air as possible from the bags before sealing (a vacuum sealer works well).

5. Label and Freeze:-

Label the bags with the date to keep track of freshness.

Store the chilies in the freezer. They can last up to 6 months or more when stored properly.

Tips:-

You can freeze both hot and mild green chilies using this method.

When using frozen chilies, there's no need to thaw them; add them directly to your dish while cooking.

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