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15/05/2024

**Recipe 30: Chicken Keema**

Ingredients:
- Ground chicken
- Onion (finely chopped)
- Tomato (finely chopped or pureed)
- Ginger-garlic paste
- Green chili (finely chopped)
- Turmeric powder
- Red chili powder
- Coriander powder
- Garam masala
- Salt
- Oil or ghee
- Fresh coriander leaves (chopped, for garnish)

Procedure:
1. Heat oil or ghee in a pan over medium heat.
2. Add finely chopped onions and sauté until they turn translucent.
3. Add ginger-garlic paste and chopped green chili. Sauté for a minute until the raw smell disappears.
4. Add chopped tomatoes or tomato puree and cook until they turn soft and mushy.
5. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a couple of minutes.
6. Add ground chicken (keema) to the masala mixture. Break up any lumps and mix well with the masala.
7. Cover the pan and let the chicken cook for about 10-12 minutes, stirring occasionally, until it is fully cooked and the masala is well blended.
8. Sprinkle garam masala over the chicken keema and mix gently.
9. Garnish with freshly chopped coriander leaves.
10. Serve hot with rice, roti, or bread.

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15/05/2024

**Recipe 29: Egg Gravy**

Ingredients:
- Eggs (hard-boiled and peeled)
- Onion (finely chopped)
- Tomato (finely chopped or pureed)
- Ginger-garlic paste
- Green chili (finely chopped)
- Turmeric powder
- Red chili powder
- Coriander powder
- Garam masala
- Salt
- Oil or ghee
- Fresh coriander leaves (chopped, for garnish)

Procedure:
1. Heat oil or ghee in a pan over medium heat.
2. Add finely chopped onions and sauté until they turn translucent.
3. Add ginger-garlic paste and chopped green chili. Sauté for a minute until the raw smell disappears.
4. Add chopped tomatoes or tomato puree and cook until they turn soft and mushy.
5. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a couple of minutes.
6. Gently add the hard-boiled eggs to the masala mixture.
7. Cover the pan and let it simmer for about 5-7 minutes for the flavors to meld.
8. Sprinkle garam masala over the gravy and mix gently.
9. Garnish with freshly chopped coriander leaves.
10. Serve hot with rice or roti.

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14/05/2024

**Recipe 28: Grilled Chicken**

Ingredients:
- Chicken pieces (with or without skin, as per preference)
- Olive oil
- Lemon juice
- Garlic (minced)
- Paprika
- Dried thyme
- Dried rosemary
- Salt
- Black pepper
- Fresh herbs (such as parsley or thyme, for garnish)

Procedure:
1. In a bowl, whisk together olive oil, lemon juice, minced garlic, paprika, dried thyme, dried rosemary, salt, and black pepper to make the marinade.
2. Place the chicken pieces in a shallow dish or resealable plastic bag.
3. Pour the marinade over the chicken, ensuring that it is evenly coated. Massage the marinade into the chicken pieces.
4. Cover the dish or seal the bag and refrigerate for at least 30 minutes, or ideally, marinate overnight for maximum flavor.
5. Preheat your grill to medium-high heat.
6. Remove the chicken from the marinade and discard any excess marinade.
7. Place the chicken pieces on the preheated grill, skin-side down if using pieces with skin.
8. Grill the chicken for 6-8 minutes on each side, or until it is cooked through and the juices run clear. The cooking time may vary depending on the thickness of the chicken pieces.
9. Once the chicken is cooked, remove it from the grill and let it rest for a few minutes.
10. Garnish the grilled chicken with fresh herbs, if desired.
11. Serve hot with your favorite sides, such as grilled vegetables, salad, or rice.

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14/05/2024

**Recipe 27: Hot Chocolate**

Ingredients:
- Milk
- Unsweetened cocoa powder
- Sugar or sweetener (optional)
- Vanilla extract (optional)
- Whipped cream (for garnish)
- Chocolate shavings or cocoa powder (for garnish)
- Marshmallows (optional, for topping)

Procedure:
1. Heat milk in a saucepan over medium heat until it starts to simmer. Do not boil the milk.
2. In a small bowl, mix unsweetened cocoa powder with a little bit of warm milk to form a smooth paste.
3. Add the cocoa paste to the simmering milk and whisk well until it is fully incorporated.
4. Add sugar or sweetener to the hot chocolate according to your taste preferences. Stir until dissolved.
5. If using, add a splash of vanilla extract for extra flavor and mix well.
6. Let the hot chocolate simmer for a few more minutes, stirring occasionally, until it reaches your desired consistency.
7. Once done, pour the hot chocolate into mugs.
8. Top each mug with a dollop of whipped cream.
9. Garnish with chocolate shavings or a sprinkle of cocoa powder.
10. Optionally, add marshmallows on top for an extra indulgent treat.
11. Serve immediately and enjoy your comforting hot chocolate!

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13/05/2024

**Recipe 26: Misal Pav**

Ingredients:
- Sprouted moth beans (matki) or mixed sprouts
- Onion (finely chopped)
- Tomato (finely chopped)
- Potato (boiled and mashed)
- Ginger-garlic paste
- Green chili (finely chopped)
- Misal masala
- Turmeric powder
- Red chili powder
- Coriander powder
- Cumin seeds
- Mustard seeds
- Curry leaves
- Tamarind pulp
- Jaggery (optional)
- Salt
- Oil
- Fresh coriander leaves (chopped, for garnish)
- Lemon wedges
- Pav (bread rolls)

Procedure:
1. Heat oil in a pan over medium heat.
2. Add mustard seeds and cumin seeds. Let them splutter.
3. Add chopped onions and sauté until they turn translucent.
4. Add ginger-garlic paste and chopped green chili. Sauté for a minute.
5. Add chopped tomatoes and cook until they turn soft and mushy.
6. Add turmeric powder, red chili powder, coriander powder, and misal masala. Mix well and cook for a couple of minutes.
7. Add boiled and mashed potatoes to the masala mixture. Stir well to combine.
8. Add sprouted moth beans or mixed sprouts to the pan. Mix well.
9. Add tamarind pulp and jaggery (if using) for a tangy and sweet flavor. Mix well.
10. Add salt to taste and adjust the consistency of the misal by adding water if needed.
11. Let the misal simmer for 10-15 minutes on low heat, allowing the flavors to blend.
12. Meanwhile, lightly toast the pav (bread rolls) on a griddle or tawa.
13. Once the misal is ready, garnish it with freshly chopped coriander leaves and serve hot with toasted pav and lemon wedges on the side.

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13/05/2024

**Recipe 25: Dry Fruit Ladoo**

Ingredients:
- Mixed dry fruits (almonds, cashews, pistachios, walnuts, raisins, dates, etc.)
- Desiccated coconut (optional)
- Jaggery or sugar
- Ghee (clarified butter)
- Cardamom powder
- Nutmeg powder (optional)
- Edible gum (gond or d**k) - optional, for added crunchiness

Procedure:
1. Dry roast the edible gum (if using) in a pan until it puffs up. Remove from the pan and let it cool, then crush it into small pieces.
2. Dry roast the mixed dry fruits in the same pan until they become fragrant and lightly toasted. Let them cool completely.
3. Grind the roasted dry fruits into a coarse powder using a blender or food processor.
4. Heat ghee in a pan over low heat.
5. Add jaggery or sugar to the pan and let it melt, stirring continuously.
6. Once the jaggery or sugar melts completely and starts bubbling, add the ground dry fruit powder to the pan.
7. Mix well until the dry fruit powder is well coated with the melted jaggery or sugar.
8. Add cardamom powder and nutmeg powder (if using) for flavor.
9. If using desiccated coconut, add it to the mixture and mix well.
10. Add crushed edible gum (if using) for added crunchiness.
11. Turn off the heat and let the mixture cool slightly until it is safe to handle.
12. While the mixture is still warm, take small portions and shape them into round balls or ladoos by rolling between your palms.
13. Repeat the process with the remaining mixture to make more ladoos.
14. Let the dry fruit ladoos cool completely before storing them in an airtight container.
15. Enjoy these nutritious and delicious dry fruit ladoos as a snack or dessert!

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12/05/2024

**Recipe 24: Moong Dal Halwa**

Ingredients:
- Moong dal (split yellow lentils)
- Ghee (clarified butter)
- Milk
- Sugar
- Cardamom powder
- Saffron strands (optional)
- Almonds or cashews (chopped, for garnish)
- Raisins (for garnish)

Procedure:
1. Wash moong dal thoroughly and soak it in water for 4-5 hours or overnight.
2. Drain the soaked moong dal and grind it into a coarse paste without adding water.
3. Heat ghee in a heavy-bottomed pan or kadhai over low heat.
4. Add the ground moong dal paste to the pan and roast it in ghee, stirring continuously.
5. Roast the moong dal paste until it turns golden brown and aromatic. This may take around 20-25 minutes on low heat.
6. Meanwhile, heat milk in a separate pan.
7. Once the moong dal is roasted well, carefully add hot milk to it, stirring continuously to prevent lumps from forming.
8. Cook the mixture until the moong dal absorbs the milk and becomes soft.
9. Add sugar to the mixture and mix well. Continue to cook until the sugar dissolves completely.
10. Add cardamom powder and saffron strands (if using) for flavor and color.
11. Cook the halwa until it thickens to a desired consistency and ghee starts to separate from the sides of the pan.
12. Once done, remove the pan from the heat.
13. Garnish the moong dal halwa with chopped almonds or cashews and raisins.
14. Serve warm and enjoy the delicious moong dal halwa!

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12/05/2024

**Recipe 23: Shahi Paneer**

Ingredients:
- Paneer (cottage cheese), cubed
- Onion (finely chopped)
- Tomato (pureed)
- Cashew nuts (soaked in warm water)
- Ginger-garlic paste
- Green chili (slit lengthwise)
- Fresh cream
- Ghee (clarified butter) or oil
- Bay leaf
- Cinnamon stick
- Cardamom pods
- Cloves
- Turmeric powder
- Red chili powder
- Coriander powder
- Garam masala
- Salt
- Sugar (optional, to balance flavors)
- Fresh coriander leaves (chopped, for garnish)

Procedure:
1. Heat ghee or oil in a pan over medium heat.
2. Add bay leaf, cinnamon stick, cardamom pods, and cloves. Sauté for a minute until fragrant.
3. Add finely chopped onions and sauté until they turn golden brown.
4. Add ginger-garlic paste and slit green chili. Sauté for a minute until the raw smell disappears.
5. Add tomato puree and cook until the oil separates from the masala.
6. Meanwhile, grind the soaked cashew nuts into a smooth paste.
7. Add the cashew paste to the masala mixture and mix well.
8. Now, add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well and cook for a couple of minutes.
9. Pour in fresh cream and mix until well combined.
10. Add sugar if using, to balance the flavors.
11. Gently add the cubed paneer to the gravy and mix gently.
12. Let the shahi paneer simmer for 5-7 minutes on low heat.
13. Garnish with freshly chopped coriander leaves.
14. Serve hot with naan, roti, or rice.

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11/05/2024

**Recipe 22: Baked Chicken**

Ingredients:
- Chicken pieces (with or without skin, as per preference)
- Olive oil
- Salt
- Black pepper
- Garlic powder
- Paprika
- Dried thyme
- Dried rosemary
- Lemon (optional, for garnish)
- Fresh herbs (such as parsley or thyme, for garnish)

Procedure:
1. Preheat your oven to 200°C (400°F).
2. Rinse the chicken pieces and pat them dry with paper towels.
3. Drizzle olive oil over the chicken pieces and rub them to coat evenly.
4. Season the chicken generously with salt, black pepper, garlic powder, paprika, dried thyme, and dried rosemary. Ensure that both sides are well seasoned.
5. Place the seasoned chicken pieces on a baking tray lined with parchment paper or aluminum foil.
6. Bake the chicken in the preheated oven for 25-30 minutes, or until the chicken is cooked through and golden brown. The cooking time may vary depending on the size and thickness of the chicken pieces.
7. Once the chicken is cooked, remove it from the oven and let it rest for a few minutes.
8. Garnish the baked chicken with fresh herbs and lemon slices if desired.
9. Serve hot with your favorite sides, such as roasted vegetables, mashed potatoes, or salad.

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11/05/2024

**Recipe 21: Egg Curry**

Ingredients:
- Eggs (hard-boiled and peeled)
- Onion (finely chopped)
- Tomato (finely chopped or pureed)
- Ginger-garlic paste
- Green chili (slit lengthwise)
- Cumin seeds
- Turmeric powder
- Red chili powder
- Coriander powder
- Garam masala
- Salt
- Oil or ghee
- Fresh coriander leaves (chopped, for garnish)

Procedure:
1. Heat oil or ghee in a pan over medium heat.
2. Add cumin seeds and let them splutter.
3. Add finely chopped onions and sauté until they turn golden brown.
4. Add ginger-garlic paste and slit green chili. Sauté for a minute until the raw smell disappears.
5. Add chopped tomatoes or tomato puree and cook until the oil separates from the masala.
6. Now, add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a couple of minutes.
7. Add a little water if the masala is too dry.
8. Gently add the hard-boiled eggs to the masala mixture.
9. Cover the pan and let it simmer for about 5-7 minutes for the flavors to meld.
10. Sprinkle garam masala over the curry and mix gently.
11. Garnish with freshly chopped coriander leaves.
12. Serve hot with rice or roti.

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10/05/2024

**Recipe 19: Spring Rolls**

Ingredients:
- Spring roll wrappers
- Cabbage (shredded)
- Carrots (julienned)
- Bell peppers (sliced)
- Spring onions (chopped)
- Garlic (minced)
- Ginger (minced)
- Soy sauce
- Salt
- Black pepper
- Oil (for frying)
- Water (for sealing the rolls)

Procedure:
1. Heat oil in a pan over medium heat.
2. Add minced garlic and ginger. Sauté until fragrant.
3. Add shredded cabbage, julienned carrots, sliced bell peppers, and chopped spring onions. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
4. Season the vegetables with soy sauce, salt, and black pepper according to taste. Mix well.
5. Remove the pan from the heat and let the vegetable filling cool completely.
6. Take a spring roll wrapper and place it on a clean, dry surface in a diamond shape.
7. Spoon a portion of the vegetable filling onto the bottom corner of the wrapper.
8. Fold the bottom corner over the filling, then fold in the sides, and roll tightly to enclose the filling completely.
9. Dip your finger in water and moisten the edges of the wrapper to seal the roll.
10. Repeat the process with the remaining wrappers and filling.
11. Heat oil in a deep frying pan over medium heat.
12. Once the oil is hot, carefully place the spring rolls into the oil and fry in batches until they turn golden brown and crispy.
13. Remove the spring rolls from the oil using a slotted spoon and drain excess oil on paper towels.
14. Serve hot with dipping sauce of your choice.

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09/05/2024

**Recipe 18: Peanut and Jaggery Ladoo**

Ingredients:
- Peanuts (raw or roasted, with skin)
- Jaggery (gur), grated
- Ghee (clarified butter)
- Cardamom powder
- Desiccated coconut (optional, for coating)

Procedure:
1. If using raw peanuts, dry roast them in a pan until they become crunchy. Let them cool completely.
2. Once cooled, remove the skins from the peanuts by rubbing them between your palms.
3. Grind the roasted peanuts into a coarse powder using a blender or food processor.
4. Heat a teaspoon of ghee in a pan over low heat.
5. Add grated jaggery to the pan and let it melt, stirring continuously.
6. Once the jaggery melts completely and starts bubbling, add the ground peanut powder and cardamom powder.
7. Mix everything well until the jaggery is evenly distributed and the mixture comes together like a dough.
8. Turn off the heat and let the mixture cool slightly until it is safe to handle.
9. Grease your palms with a little ghee and take small portions of the mixture.
10. Shape the mixture into round balls or ladoos by rolling between your palms.
11. If desired, roll the ladoos in desiccated coconut for an extra layer of flavor and texture.
12. Repeat the process with the remaining mixture to make more ladoos.
13. Let the ladoos cool completely before storing them in an airtight container.
14. Serve and enjoy these delicious peanut and jaggery ladoos as a snack or dessert!

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09/05/2024

**Recipe 17: Spicy Maggi**

Ingredients:
- Maggi noodles (1 packet)
- Water
- Maggi masala (included in the packet)
- Mixed vegetables (carrots, peas, capsicum, etc., finely chopped)
- Onion (finely chopped)
- Tomato (finely chopped)
- Green chili (finely chopped)
- Ginger-garlic paste
- Oil
- Red chili powder
- Turmeric powder
- Coriander powder
- Garam masala
- Salt

Procedure:
1. Heat oil in a pan over medium heat.
2. Add finely chopped onions and sauté until they turn translucent.
3. Add ginger-garlic paste and chopped green chili. Sauté for a minute.
4. Add chopped tomatoes and cook until they turn mushy.
5. Add mixed vegetables and cook for 2-3 minutes until they are slightly tender.
6. Now, add red chili powder, turmeric powder, coriander powder, garam masala, and salt. Mix well and cook for a couple of minutes.
7. Break the Maggi noodle cake into the pan.
8. Add the Maggi masala provided in the packet and mix well.
9. Pour in water according to the instructions on the Maggi packet and bring it to a boil.
10. Cook the noodles until they are done, stirring occasionally.
11. Once the noodles are cooked, turn off the heat.
12. Serve hot and enjoy your spicy Maggi!

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08/05/2024

**Recipe 16: Dry Fruit Shake**

Ingredients:
- Almonds
- Cashews
- Pistachios
- Raisins
- Dates (pitted)
- Milk
- Honey or sugar (optional)
- Ice cubes (optional)

Procedure:
1. Soak almonds, cashews, pistachios, raisins, and dates in water for a few hours or overnight to soften them.
2. Drain the soaked dry fruits and rinse them under running water.
3. In a blender, add the soaked dry fruits along with milk.
4. Optionally, add honey or sugar for sweetness.
5. Blend everything together until smooth and creamy.
6. If desired, add ice cubes to make the shake cold and refreshing.
7. Pour the dry fruit shake into glasses.
8. Garnish with chopped dry fruits or a sprinkle of powdered nuts.
9. Serve immediately and enjoy the nutritious and delicious dry fruit shake!

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08/05/2024

**Recipe 15: Peanut Pakoda**

Ingredients:
- Peanuts (raw or roasted, with skin)
- Besan (gram flour)
- Rice flour
- Red chili powder
- Turmeric powder
- Ajwain (carom seeds)
- Baking soda
- Salt
- Water
- Oil (for frying)

Procedure:
1. If using raw peanuts, dry roast them in a pan until they become crunchy. Let them cool.
2. In a mixing bowl, combine besan, rice flour, red chili powder, turmeric powder, ajwain, baking soda, and salt. Mix well.
3. Add the roasted peanuts to the flour mixture and toss to coat them evenly.
4. Gradually add water to the mixture to form a thick batter. Ensure that the peanuts are well coated with the batter.
5. Heat oil in a deep frying pan over medium heat.
6. Once the oil is hot, drop small portions of the batter-coated peanuts into the hot oil using a spoon or your fingers.
7. Fry the peanut pakodas until they turn golden brown and crispy.
8. Remove the fried pakodas from the oil using a slotted spoon and drain excess oil on paper towels.
9. Repeat the process with the remaining batter and peanuts.
10. Serve hot with green chutney or ketchup.

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07/05/2024

**Recipe 14: Kaju Gravy with Egg**

Ingredients:
- Cashews (kaju)
- Eggs
- Onion (finely chopped)
- Tomato (pureed)
- Ginger-garlic paste
- Green chili (slit lengthwise)
- Turmeric powder
- Red chili powder
- Coriander powder
- Garam masala
- Salt
- Oil or ghee
- Water
- Fresh coriander leaves (for garnish)

Procedure:
1. Hard-boil the eggs, peel them, and set aside.
2. Soak cashews in warm water for 30 minutes, then grind them into a smooth paste.
3. Heat oil or ghee in a pan over medium heat.
4. Add finely chopped onions and sauté until they turn golden brown.
5. Add ginger-garlic paste and slit green chili. Sauté for a minute.
6. Add tomato puree and cook until the oil separates from the masala.
7. Now, add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a couple of minutes.
8. Add cashew paste to the masala mixture. Stir well to combine.
9. Pour in water to adjust the consistency of the gravy.
10. Once the gravy comes to a boil, gently add the hard-boiled eggs.
11. Cover the pan and let it simmer for about 5-7 minutes for the flavors to meld.
12. Sprinkle garam masala over the gravy and mix gently.
13. Garnish with freshly chopped coriander leaves.
14. Serve hot with rice or roti.

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07/05/2024

**Recipe 13: Gajar Halwa**

Ingredients:
- Carrots (gajar), grated
- Milk
- Sugar
- Ghee (clarified butter)
- Cardamom powder
- Almonds, chopped (for garnish)
- Pistachios, chopped (for garnish)
- Raisins (for garnish)
- Saffron strands (kesar), soaked in warm milk (optional)

Procedure:
1. Heat ghee in a heavy-bottomed pan or kadhai over medium heat.
2. Add grated carrots to the pan and sauté them in ghee for 5-7 minutes until they turn soft and start releasing moisture.
3. Pour milk into the pan, enough to cover the carrots, and let it come to a simmer.
4. Cook the carrots in milk on low heat, stirring occasionally, until the milk reduces and thickens.
5. Add sugar to the pan and mix well with the carrots.
6. Continue to cook the mixture, stirring frequently, until the carrots are completely cooked and the halwa thickens to a desired consistency.
7. Add cardamom powder and mix well for added flavor.
8. If using saffron, add the soaked saffron milk to the halwa and mix.
9. Once the halwa reaches the desired consistency and the carrots are cooked through, turn off the heat.
10. Garnish with chopped almonds, pistachios, and raisins.
11. Serve hot or cold, as desired.

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06/05/2024

**Recipe 12: Paneer Do Pyaza**

Ingredients:
- Paneer (cottage cheese), cubed
- Onion (sliced)
- Tomato (chopped)
- Ginger-garlic paste
- Green chili (slit lengthwise)
- Cumin seeds
- Coriander powder
- Red chili powder
- Turmeric powder
- Garam masala powder
- Kasuri methi (dried fenugreek leaves)
- Fresh cream (optional)
- Coriander leaves (chopped, for garnish)
- Oil or ghee
- Salt

Procedure:
1. Heat oil or ghee in a pan or kadhai over medium heat.
2. Add cumin seeds and let them splutter.
3. Add sliced onions and sauté until they turn golden brown.
4. Add ginger-garlic paste and slit green chili. Sauté for a minute.
5. Add chopped tomatoes and cook until they turn mushy.
6. Add coriander powder, red chili powder, turmeric powder, and salt. Mix well and cook for a couple of minutes.
7. Add paneer cubes to the masala mixture. Stir gently to coat the paneer with the spices.
8. Add a splash of water if the masala is too dry.
9. Crush kasuri methi between your palms and add it to the pan. Mix well.
10. Sprinkle garam masala powder and mix again.
11. If using fresh cream, add it now and stir until well combined.
12. Let the paneer simmer in the masala for 2-3 minutes on low heat.
13. Garnish with chopped coriander leaves.
14. Serve hot with naan, roti, or rice.

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