Kathi Roll ## π― Kathi Roll β Detailed Recipe ### **Food Categories** Street Food, Indian Cuisine, Wraps & Rolls, Non-Vegetarian / Vegetarian (optional), Fast Food ### **Meal Category** Breakfast, Lunch, Dinner, Evening Snack ### **Meal Type** Main Course, On-the-Go Meal --- ## **Ingredients** ### **For the Paratha (Wrap)** * All-purpose flour (maida) β 1Β½ cups * Salt β Β½ teaspoon * Sugar β Β½ teaspoon (optional) * Oil β 1 tablespoon * Water β as needed (to make soft dough) * Oil or butter β for cooking ### **For the Egg Layer (Optional but Traditional)** * Eggs β 2 (beaten) * Salt β a pinch > *For a vegetarian version, skip the egg layer.* --- ### **For the Filling (Chicken Version β Classic Kathi Roll)** #### **Chicken Marinade** * Boneless chicken (thin strips) β 250 grams * Yogurt β 2 tablespoons * Ginger-garlic paste β 1 tablespoon * Red chili powder β 1 teaspoon * Turmeric powder β ΒΌ teaspoon * Garam masala β Β½ teaspoon * Coriander powder β 1 teaspoon * Lemon juice β 1 tablespoon * Salt β to taste * Oil β 1 tablespoon #### **Cooking the Chicken** * Oil β 1 tablespoon * Onion β 1 medium, sliced * Green chilies β 1β2, slit * Capsicum β Β½ cup, thinly sliced (optional) --- ### **For Assembly & Toppings** * Onion β 1 large, thinly sliced * Lemon juice β 1 tablespoon * Chaat masala β Β½ teaspoon * Green chutney β 2β3 tablespoons * Mayonnaise or yogurt sauce β as needed * Fresh coriander leaves β chopped --- ## **Instructions** ### **Step 1: Prepare the Dough** 1. In a bowl, mix flour, salt, sugar, and oil. 2. Gradually add water and knead into a soft, smooth dough. 3. Cover and rest the dough for 20β30 minutes. --- ### **Step 2: Cook the Chicken Filling** 1. Mix all marinade ingredients with chicken and let it rest for at least 30 minutes (longer for better flavor). 2. Heat oil in a pan, add marinated chicken, and cook on medium-high heat until fully cooked and slightly charred. 3. Add sliced onions, green chilies, and capsicum. SautΓ© for 2β3 minutes. 4. Adjust seasoning and keep aside. --- ### **Step 3: Make the Parathas** 1. Divide the dough into equal balls. 2. Roll each ball into a thin circle. 3. Heat a tawa or flat pan, place the rolled paratha, and cook until light brown spots appear on both sides. 4. Drizzle oil or butter while cooking for crispness. --- ### **Step 4: Add Egg Layer (Optional)** 1. Pour some beaten egg over one side of the paratha while itβs on the pan. 2. Spread evenly and cook until the egg sets. 3. Flip briefly to cook the egg side and remove from heat. --- ### **Step 5: Assemble the Kathi Roll** 1. Place the paratha (egg side up) on a flat surface. 2. Spread green chutney and mayonnaise/yogurt sauce. 3. Add cooked chicken filling in the center. 4. Top with sliced onions, lemon juice, chaat masala, and coriander leaves. 5. Roll tightly and wrap one end with paper or foil. --- ## **Serving Suggestions** * Serve hot with extra green chutney or spicy sauce. * Can be customized with paneer, mixed vegetables, or soy chunks for vegetarian versions. --- ## **Notes** * Kathi Rolls are highly customizable and can be made spicy or mild. * Ideal as a quick meal or street-style comfort food. Read full recipe
Spinach Omelette Recipe (Palak omelet) ## Spinach Omelette Recipe (Palak Omelette) ### Description Spinach Omelette, also known as **Palak Omelette**, is a nutritious and protein-rich dish made with fresh spinach, eggs, and mild spices. It is quick to prepare, healthy, and perfect for a wholesome meal at any time of the day, especially breakfast. --- ## Ingredients * Eggs β 2 large * Fresh spinach (palak) β 1 cup, finely chopped * Onion β 2 tablespoons, finely chopped (optional) * Green chili β 1, finely chopped (adjust to taste) * Garlic β 1 small clove, finely minced (optional) * Salt β to taste * Black pepper powder β ΒΌ teaspoon * Red chili powder β a pinch (optional) * Turmeric powder β a pinch (optional) * Oil or butter β 1 teaspoon --- ## Instructions 1. **Prepare the Spinach** * Wash the spinach thoroughly under running water. * Finely chop it and set aside. 2. **Beat the Eggs** * Crack the eggs into a mixing bowl. * Add salt, black pepper, red chili powder, and turmeric (if using). * Beat well until the mixture becomes light and slightly frothy. 3. **Add Vegetables** * Add chopped spinach, onion, green chili, and garlic to the beaten eggs. * Mix everything evenly so the spinach is well coated with the egg mixture. 4. **Heat the Pan** * Heat a non-stick pan on medium flame. * Add oil or butter and spread it evenly. 5. **Cook the Omelette** * Pour the egg and spinach mixture into the pan. * Spread gently and let it cook on medium-low heat for 1β2 minutes. 6. **Flip and Finish** * When the base is set and lightly golden, carefully flip the omelette. * Cook the other side for another 1 minute until fully cooked. 7. **Serve Hot** * Transfer to a plate and serve immediately with toast, bread, or salad. --- ## Food Categories Breakfast, Quick & Easy, Healthy Recipe, High-Protein, Indian Cuisine, Non-Vegetarian --- ## Meal Timing Category Breakfast, Brunch, Light Lunch, Dinner --- ## Meal Type Non-Vegetarian, Egg-Based Dish, Protein-Rich Meal --- Read full recipe
Kothu Parotta ## Kothu Parotta β Detailed Recipe ### Food Categories Street Food, South Indian Cuisine, Tamil Nadu Special, Non-Vegetarian (or Vegetarian), Comfort Food ### Suitable For Lunch, Dinner (also commonly eaten as late-night food) ### Meal Type Main Course --- ## Ingredients ### For Kothu Parotta Base * Parotta β 4 to 5 (preferably leftover, chopped finely) * Oil β 2 to 3 tablespoons * Onion β 2 medium, finely chopped * Green chilies β 2, finely chopped * Ginger-garlic paste β 1 tablespoon * Curry leaves β 1 sprig * Tomato β 1 medium, finely chopped ### Spices * Turmeric powder β ΒΌ teaspoon * Red chili powder β 1 teaspoon (adjust to taste) * Coriander powder β 1 teaspoon * Garam masala β Β½ teaspoon * Salt β to taste * Pepper powder β Β½ teaspoon (optional, for extra flavor) ### Protein Options (choose one) * Egg β 2 to 3, beaten **or** * Cooked chicken (boneless, shredded) β 1 cup **or** * Mixed vegetables (carrot, beans, cabbage, peas) β 1 cup ### Additional Ingredients * Kothu parotta salna / kurma / chicken gravy β Β½ to 1 cup (important for authentic flavor) * Fresh coriander leaves β 2 tablespoons, finely chopped * Lemon juice β 1 teaspoon (optional) --- ## Instructions ### Step 1: Prepare the Parotta 1. Stack the parottas and chop them into small bite-sized pieces using a sharp knife. 2. Set aside. Slightly dry parottas work best as they absorb flavors well. ### Step 2: SautΓ© the Base 1. Heat oil in a wide, heavy-bottomed pan or kadai on medium heat. 2. Add curry leaves and let them splutter. 3. Add chopped onions and sautΓ© until they turn translucent. 4. Add green chilies and ginger-garlic paste. Cook until the raw smell disappears. ### Step 3: Add Vegetables or Chicken * **For chicken**: Add shredded cooked chicken and sautΓ© for 2β3 minutes. * **For vegetables**: Add mixed vegetables and cook until soft. Stir well to combine with the onion mixture. ### Step 4: Spice It Up 1. Add turmeric powder, red chili powder, coriander powder, garam masala, pepper powder, and salt. 2. Mix well and cook for 1β2 minutes until the spices release aroma. ### Step 5: Add Tomato 1. Add chopped tomatoes and cook until they turn soft and slightly mushy. 2. The mixture should look well-blended and slightly oily. ### Step 6: Scramble the Eggs (if using) 1. Pour beaten eggs into the pan. 2. Stir continuously and scramble until the eggs are fully cooked and mixed with the masala. ### Step 7: Add Parotta and Gravy 1. Add the chopped parotta to the pan. 2. Pour in salna or gravy gradually while mixing. 3. Using a spatula, keep chopping and mixing the parotta with the masala until everything is well combined and moist. ### Step 8: Final Touch 1. Cook on medium-low heat for 3β5 minutes, stirring constantly. 2. Add lemon juice if desired and mix well. 3. Garnish with fresh coriander leaves. --- ## Serving Suggestions * Serve hot with extra salna, raita, or plain onion salad. * Best enjoyed fresh, straight from the pan, for authentic street-style taste. Read full recipe
Pad thai ## Pad Thai (Classic Thai Stir-Fried Noodles) ### Food Categories Thai Cuisine, Asian Food, Noodle Dish, Stir-Fry, Street Food, Savory, Main Course, Lunch, Dinner ### Meal Timing Lunch or Dinner ### Meal Type Main Course --- ## Ingredients ### Noodles & Protein * 200 g flat rice noodles (Pad Thai noodles) * 2 large eggs * 200 g shrimp (peeled and deveined) *or substitute with chicken, tofu, or a mix* * 2 tablespoons vegetable oil ### Sauce * 3 tablespoons fish sauce * 2 tablespoons tamarind paste (or tamarind concentrate diluted with water) * 1Β½ tablespoons palm sugar (or brown sugar) * 1 tablespoon soy sauce * Β½ teaspoon chili powder (adjust to taste) ### Vegetables & Aromatics * 3 cloves garlic, minced * 2 shallots, thinly sliced * 1 cup bean sprouts * 3 green onions, chopped * ΒΌ cup Chinese chives or garlic chives (optional) ### Garnishes & Toppings * ΒΌ cup roasted peanuts, crushed * Lime wedges * Fresh cilantro (optional) * Extra chili flakes (optional) --- ## Instructions ### Step 1: Prepare the Noodles 1. Soak the rice noodles in warm water for 20β30 minutes until soft but not mushy. 2. Drain and set aside. ### Step 2: Make the Pad Thai Sauce 1. In a small bowl, mix fish sauce, tamarind paste, palm sugar, soy sauce, and chili powder. 2. Stir until the sugar dissolves completely. 3. Taste and adjustβPad Thai should be **sweet, sour, salty, and slightly spicy**. ### Step 3: Cook the Protein 1. Heat 1 tablespoon of oil in a wok or large pan over medium-high heat. 2. Add shrimp and cook for 1β2 minutes per side until just cooked. 3. Remove shrimp and set aside. ### Step 4: Stir-Fry Base 1. Add remaining oil to the pan. 2. Add garlic and shallots; sautΓ© for about 30 seconds until fragrant. 3. Push everything to one side of the pan. 4. Crack the eggs into the empty space and scramble gently. ### Step 5: Combine Noodles and Sauce 1. Add the drained noodles to the pan. 2. Pour the prepared sauce over the noodles. 3. Toss continuously for 2β3 minutes until noodles absorb the sauce and soften fully. ### Step 6: Final Assembly 1. Return the shrimp to the pan. 2. Add bean sprouts, green onions, and chives. 3. Toss quickly for 1 minute, keeping vegetables slightly crunchy. ### Step 7: Serve 1. Transfer to serving plates. 2. Top with crushed peanuts. 3. Serve hot with lime wedges and optional chili flakes. --- ## Serving Tips * Squeeze fresh lime juice just before eating for authentic flavor. * Serve with Thai iced tea or fresh coconut water. * For a vegetarian version, replace fish sauce with soy sauce and use tofu instead of shrimp. --- Read full recipe
Kadhai Egg Curry ## Kadhai Egg Curry ### Description Kadhai Egg Curry is a flavorful Indian dish made by cooking boiled eggs in a thick, spicy tomato-onion gravy infused with freshly ground kadhai spices. Traditionally prepared in a *kadhai* (Indian wok), this curry is known for its bold aroma and semi-dry texture. It pairs well with roti, naan, paratha, or steamed rice. --- ## Ingredients ### For Boiled Eggs * Eggs β 6 * Water β as required * Salt β Β½ teaspoon ### For Kadhai Masala (Freshly Ground) * Coriander seeds β 2 teaspoons * Dried red chilies β 2 to 3 (adjust to taste) * Cumin seeds β 1 teaspoon * Black peppercorns β Β½ teaspoon * Fennel seeds β Β½ teaspoon (optional) ### For Curry Base * Oil β 3 tablespoons * Butter (optional, for richness) β 1 tablespoon * Onions β 2 medium, finely chopped * Ginger-garlic paste β 1Β½ tablespoons * Green chilies β 1 to 2, slit * Tomatoes β 3 medium, finely chopped or pureed * Capsicum (green bell pepper) β 1 medium, sliced * Turmeric powder β Β½ teaspoon * Red chili powder β 1 teaspoon * Coriander powder β 1 teaspoon * Garam masala β Β½ teaspoon * Salt β to taste * Water β Β½ to 1 cup (as needed) ### For Garnish * Fresh coriander leaves β chopped * Ginger juliennes β optional --- ## Instructions ### Step 1: Boil the Eggs 1. Place eggs in a saucepan and add enough water to cover them. 2. Add salt and bring to a boil. 3. Boil for 10 minutes on medium heat. 4. Transfer eggs to cold water, peel them, and make light slits on each egg. Set aside. --- ### Step 2: Prepare Kadhai Masala 1. Dry roast coriander seeds, dried red chilies, cumin seeds, peppercorns, and fennel seeds on low heat until aromatic. 2. Allow to cool and grind into a coarse powder. Set aside. --- ### Step 3: Prepare the Curry Base 1. Heat oil and butter in a kadhai or deep pan. 2. Add chopped onions and sautΓ© until golden brown. 3. Add ginger-garlic paste and green chilies. Cook until the raw smell disappears. 4. Add chopped tomatoes and cook until oil separates from the masala. --- ### Step 4: Add Spices 1. Add turmeric powder, red chili powder, coriander powder, and salt. 2. Mix well and cook for 2β3 minutes. 3. Add the freshly ground kadhai masala and stir well. --- ### Step 5: Add Capsicum and Eggs 1. Add sliced capsicum and sautΓ© for 2 minutes (capsicum should remain slightly crunchy). 2. Add boiled eggs and gently coat them with the masala. --- ### Step 6: Final Cooking 1. Add water according to desired consistency. 2. Cover and simmer for 5β7 minutes. 3. Sprinkle garam masala and mix gently. --- ### Step 7: Garnish and Serve 1. Garnish with fresh coriander leaves and ginger juliennes. 2. Serve hot with roti, naan, paratha, or rice. --- ## Food Categories Indian Cuisine, North Indian, Egg Curry, Spicy Curry, Protein-Rich, Homemade, Non-Vegetarian --- ## Meal Category Lunch, Dinner --- ## Meal Type Main Course --- Read full recipe
Egg Bhurji ## Egg Bhurji (Indian Spiced Scrambled Eggs) ### Description Egg Bhurji is a popular Indian-style scrambled egg dish cooked with onions, tomatoes, green chilies, and aromatic spices. It is quick to prepare, flavorful, and commonly served with pav (bread rolls), roti, or paratha. --- ## Ingredients ### Main Ingredients * Eggs β 4 large * Onion β 1 medium, finely chopped * Tomato β 1 medium, finely chopped * Green chilies β 1β2, finely chopped (adjust to taste) * Ginger-garlic paste β 1 teaspoon * Cooking oil or butter β 2 tablespoons ### Spices * Turmeric powder β ΒΌ teaspoon * Red chili powder β Β½ teaspoon (adjust to taste) * Coriander powder β Β½ teaspoon * Garam masala β ΒΌ teaspoon * Salt β to taste ### Garnish (Optional but Recommended) * Fresh coriander leaves β 2 tablespoons, finely chopped * Lemon juice β Β½ teaspoon (optional) --- ## Instructions 1. **Prepare the Eggs** Crack the eggs into a bowl, add a pinch of salt, and lightly beat them until the yolks and whites are just combined. Do not overbeat. 2. **Heat the Pan** Heat oil or butter in a wide pan or skillet over medium heat. 3. **SautΓ© Aromatics** Add the chopped onions and sautΓ© until they turn translucent and slightly golden. 4. **Add Ginger-Garlic and Chilies** Add ginger-garlic paste and chopped green chilies. SautΓ© for 30β40 seconds until the raw aroma disappears. 5. **Cook Tomatoes** Add chopped tomatoes and cook until they soften and the oil starts separating from the mixture. 6. **Add Spices** Lower the heat slightly and add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for 1 minute. 7. **Add Eggs** Pour the beaten eggs into the pan. Let them sit undisturbed for 20β30 seconds. 8. **Scramble Gently** Using a spatula, gently stir and scramble the eggs, mixing them with the masala. Cook until the eggs are just set but still soft and moist. 9. **Finish the Dish** Sprinkle garam masala and mix gently. Turn off the heat. 10. **Garnish and Serve** Garnish with fresh coriander leaves and a few drops of lemon juice if desired. Serve hot. --- ## Serving Suggestions * Serve with pav, roti, paratha, or toasted bread * Can also be used as a filling for sandwiches or wraps --- ## Food Categories Indian, North Indian, Street Food, Spicy, Protein-Rich, Quick Recipe, Egg-Based Dish --- ## Meal Category (Time of Day) Breakfast, Lunch, Dinner --- ## Meal Type Main Course --- Read full recipe
Chicken biryani ## Chicken Biryani Recipe ### Description Chicken Biryani is a classic South Asian rice dish made with fragrant basmati rice, marinated chicken, aromatic spices, and fresh herbs. It is known for its rich flavor, layered cooking method, and irresistible aroma. --- ## Ingredients ### For Chicken Marinade * Chicken (bone-in preferred) β 1 kg * Yogurt (curd) β 1 cup * Ginger-garlic paste β 2 tablespoons * Red chili powder β 1Β½ teaspoons * Turmeric powder β Β½ teaspoon * Garam masala powder β 1 teaspoon * Coriander powder β 1 teaspoon * Lemon juice β 2 tablespoons * Salt β to taste * Fresh mint leaves (chopped) β Β½ cup * Fresh coriander leaves (chopped) β Β½ cup ### For Rice * Basmati rice β 3 cups * Water β as needed * Bay leaves β 2 * Green cardamom β 4 * Cloves β 4 * Cinnamon stick β 1 medium * Salt β to taste ### For Biryani Masala & Layering * Onions (thinly sliced) β 4 large * Cooking oil or ghee β Β½ cup * Green chilies (slit) β 3 to 4 * Ginger juliennes β 1 tablespoon * Saffron β a few strands soaked in warm milk (or rose water) * Biryani masala powder β 1Β½ tablespoons * Fried onions (optional, for garnish) --- ## Instructions ### Step 1: Marinate the Chicken 1. In a large bowl, add chicken, yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, coriander powder, lemon juice, salt, mint, and coriander leaves. 2. Mix well until the chicken is evenly coated. 3. Cover and marinate for **at least 1 hour** (overnight for best flavor). --- ### Step 2: Prepare the Rice 1. Wash basmati rice thoroughly and soak it for **30 minutes**. 2. Boil water in a large pot and add bay leaves, cardamom, cloves, cinnamon, and salt. 3. Add soaked rice and cook until **70% cooked** (rice should still have a bite). 4. Drain the rice and set aside. --- ### Step 3: Fry the Onions 1. Heat oil or ghee in a deep pan. 2. Add sliced onions and fry until **golden brown and crispy**. 3. Remove half the fried onions for garnishing. --- ### Step 4: Cook the Chicken 1. In the same pan, add green chilies and ginger juliennes. 2. Add the marinated chicken and cook on medium heat for **10β15 minutes** until the chicken is partially cooked and oil starts to separate. 3. Sprinkle biryani masala and mix gently. --- ### Step 5: Layer the Biryani 1. Lower the heat and spread a layer of cooked rice over the chicken. 2. Sprinkle fried onions, mint leaves, coriander leaves, and saffron milk. 3. Repeat layers if needed, ending with rice on top. --- ### Step 6: Dum (Slow Cooking) 1. Cover the pan tightly with a lid or seal with dough. 2. Cook on **very low heat for 20β25 minutes**. 3. Turn off the heat and let it rest for **10 minutes** before opening. --- ### Step 7: Serve * Gently fluff the biryani before serving. * Serve hot with **raita, salad, or boiled eggs**. --- ## Food Categories Indian Cuisine, South Asian Cuisine, Rice Dish, Spiced Dish, Traditional Food, Non-Vegetarian, Main Course, Festival Food --- ## Meal Category Lunch, Dinner --- ## Meal Type Main Meal --- Read full recipe
Hyderabadi Chicken Biryani ## Hyderabadi Chicken Biryani ### Food Categories Indian Cuisine, Hyderabadi Cuisine, Mughlai, Non-Vegetarian, Rice Dish, Main Course, Spicy Food, Festive Food, Lunch, Dinner, One-Pot Meal ### Meal Type **Main Course (Lunch or Dinner)** --- ## Ingredients ### For Chicken Marinade * Chicken (with bone, cut into medium pieces) β 1 kg * Thick yogurt (curd) β 1 cup * Ginger-garlic paste β 2 tablespoons * Red chili powder β 2 teaspoons * Turmeric powder β Β½ teaspoon * Garam masala powder β 1 teaspoon * Coriander powder β 2 teaspoons * Cumin powder β 1 teaspoon * Green chilies (slit) β 4 to 5 * Fresh mint leaves (chopped) β Β½ cup * Fresh coriander leaves (chopped) β Β½ cup * Lemon juice β 2 tablespoons * Salt β to taste --- ### For Rice * Basmati rice β 4 cups * Water β for boiling * Bay leaves β 2 * Green cardamom β 4 * Cloves β 6 * Cinnamon stick β 1 large * Shahi jeera (caraway seeds) β 1 teaspoon * Salt β to taste --- ### For Biryani Layering * Onions (thinly sliced) β 4 large * Oil β for frying onions * Ghee β 4 tablespoons * Saffron strands β a pinch * Warm milk β ΒΌ cup * Rose water β 1 tablespoon * Kewra water β 1 tablespoon --- ## Instructions ### Step 1: Marinate the Chicken 1. In a large bowl, add chicken pieces and all marinade ingredients. 2. Mix thoroughly until the chicken is well coated. 3. Cover and refrigerate for **at least 4 hours**, preferably overnight for best flavor. --- ### Step 2: Prepare Fried Onions (Birista) 1. Heat oil in a deep pan. 2. Fry sliced onions on medium heat until golden brown and crisp. 3. Remove and drain on paper towels. 4. Set aside. Reserve some oil for later use. --- ### Step 3: Cook the Rice 1. Wash basmati rice and soak for **30 minutes**. 2. Bring a large pot of water to a boil. 3. Add whole spices and salt. 4. Add soaked rice and cook until **70% done** (grains should still have a bite). 5. Drain and keep aside. --- ### Step 4: Assemble the Biryani (Dum Layering) 1. In a heavy-bottomed pot, spread the marinated chicken evenly at the bottom. 2. Add half of the fried onions over the chicken. 3. Layer half of the partially cooked rice over it. 4. Sprinkle mint leaves, coriander leaves, ghee, saffron milk, rose water, and kewra water. 5. Repeat with remaining rice and top with remaining fried onions. 6. Seal the pot tightly with a lid or dough to trap steam. --- ### Step 5: Dum Cooking 1. Place the sealed pot on high heat for **5 minutes**. 2. Reduce heat to low and cook for **30β40 minutes**. 3. Turn off heat and let it rest for **10 minutes** before opening. --- ### Step 6: Serve 1. Gently mix the biryani from the sides without breaking the rice. 2. Serve hot with **raita, mirchi ka salan, or boiled eggs**. --- ## Tips * Use chicken with bones for authentic flavor. * Do not overcook rice before dum. * Always allow resting time for flavors to settle. --- Read full recipe
Omelette ## Omelette Recipe ### Ingredients * 2 large eggs * 2 tablespoons milk or water (optional, for fluffiness) * Salt to taste * Black pepper to taste * 1 tablespoon butter or cooking oil **Optional Fillings (choose as desired):** * 2 tablespoons finely chopped onion * 2 tablespoons chopped tomato * 2 tablespoons chopped bell pepper * 2 tablespoons grated cheese * 1 tablespoon chopped fresh herbs (coriander, parsley, or chives) * Cooked mushrooms, spinach, or cooked meat (optional) --- ### Instructions 1. **Prepare the Egg Mixture** Crack the eggs into a bowl. Add milk or water (if using), salt, and black pepper. Whisk well until the yolks and whites are fully combined and slightly frothy. 2. **Heat the Pan** Place a non-stick frying pan over medium heat. Add butter or oil and let it melt and coat the pan evenly. 3. **Cook the Omelette Base** Pour the egg mixture into the hot pan. Tilt the pan gently so the eggs spread evenly. 4. **Add Fillings (Optional)** When the eggs begin to set at the edges but are still slightly runny in the center, sprinkle your chosen fillings evenly over one side or across the surface. 5. **Fold the Omelette** Once the bottom is lightly golden and the eggs are mostly set, use a spatula to gently fold the omelette in half or roll it, depending on your preference. 6. **Finish Cooking** Cook for another 30β60 seconds until the inside is just set but still soft. Avoid overcooking to keep the omelette tender. 7. **Serve** Slide the omelette onto a plate and serve immediately, optionally with toast, salad, or fresh fruit. --- ### Food Categories Egg-based dish, Quick meal, Protein-rich, Vegetarian (if no meat added), Pan-fried food --- ### Meal Category (Time of Day) Breakfast, Brunch, Light lunch, Light dinner --- ### Meal Type Main dish, Single-serving meal Read full recipe
ANDA BIRYANI ## ANDA BIRYANI (Egg Biryani) ### Description Anda Biryani is a flavorful Indian rice dish made with **boiled eggs**, **aromatic basmati rice**, **fragrant whole spices**, and a **rich, spiced masala**. It is a popular vegetarian-friendly alternative to chicken biryani and is widely enjoyed for lunch or dinner. --- ## Food Categories Indian Cuisine, Mughlai Cuisine, Rice Dish, Egg-Based Dish, Spicy Food, Main Course --- ## Suitable Meal Time Lunch, Dinner --- ## Meal Type Main Course --- ## Ingredients ### For Rice * Basmati rice β 2 cups * Water β 6 cups * Bay leaf β 1 * Green cardamom β 2 * Cloves β 4 * Cinnamon stick β 1 small * Salt β to taste ### For Eggs * Eggs β 6 (hard-boiled) * Turmeric powder β ΒΌ teaspoon * Red chili powder β Β½ teaspoon * Salt β a pinch * Oil β 1 tablespoon ### For Biryani Masala * Oil or ghee β 3 tablespoons * Onion β 3 large (thinly sliced) * Ginger-garlic paste β 2 tablespoons * Green chilies β 2 (slit) * Tomato β 2 medium (chopped) * Yogurt (curd) β Β½ cup * Turmeric powder β Β½ teaspoon * Red chili powder β 1 teaspoon * Coriander powder β 1Β½ teaspoons * Garam masala β 1 teaspoon * Biryani masala β 1Β½ teaspoons * Salt β to taste ### Whole Spices * Bay leaf β 1 * Green cardamom β 2 * Black cardamom β 1 * Cloves β 4 * Cinnamon stick β 1 * Cumin seeds β 1 teaspoon ### For Layering & Garnish * Fresh mint leaves β Β½ cup (chopped) * Fresh coriander leaves β Β½ cup (chopped) * Fried onions β Β½ cup * Saffron strands β a pinch (soaked in warm milk) OR rose water β 1 teaspoon * Ghee β 1 tablespoon --- ## Instructions ### Step 1: Cook the Rice 1. Wash the basmati rice thoroughly and soak for 30 minutes. 2. Boil water in a large pot and add whole spices, bay leaf, and salt. 3. Add soaked rice and cook until **70% done** (rice should be firm). 4. Drain the rice and keep aside. --- ### Step 2: Prepare the Eggs 1. Heat oil in a pan. 2. Lightly fry the boiled eggs with turmeric, red chili powder, and salt until golden. 3. Make shallow slits on eggs to absorb masala. Set aside. --- ### Step 3: Make the Masala 1. Heat oil or ghee in a heavy-bottomed pan. 2. Add whole spices and cumin seeds; sautΓ© until aromatic. 3. Add sliced onions and fry until golden brown. 4. Add ginger-garlic paste and green chilies; sautΓ© until raw smell disappears. 5. Add chopped tomatoes and cook until oil separates. 6. Lower heat and add yogurt; mix well. 7. Add turmeric, chili powder, coriander powder, garam masala, biryani masala, and salt. 8. Add fried eggs and gently mix to coat them with masala. 9. Cook for 5β7 minutes on low heat. --- ### Step 4: Layer the Biryani 1. Spread a layer of rice over the egg masala. 2. Sprinkle mint, coriander, fried onions, saffron milk/rose water, and ghee. 3. Add remaining rice and repeat garnishing. --- ### Step 5: Dum Cooking 1. Cover the pan tightly with a lid. 2. Cook on **very low heat for 20 minutes** (dum method). 3. Turn off heat and let it rest for 10 minutes before serving. --- ## Serving Suggestions * Serve hot with **raita**, **salad**, or **mirchi ka salan**. * A squeeze of lemon enhances flavor. --- ## Summary * **Dish Name:** Anda Biryani * **Cuisine:** Indian * **Food Category:** Rice Dish, Egg-Based Main Course * **Meal Type:** Main Course * **Best Served:** Lunch or Dinner Read full recipe