Food Recipes

Paneer 65 Fry

## Paneer 65 Fry Recipe

### Description

Paneer 65 Fry is a popular South Indian–style spicy appetizer made with deep-fried or shallow-fried paneer cubes tossed in a flavorful mix of spices, curry leaves, garlic, and green chilies. It is crispy on the outside, soft on the inside, and bursting with bold flavors.

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## Ingredients

### For Marinating the Paneer

* Paneer – 250 grams (cut into medium-sized cubes)
* Cornflour – 2 tablespoons
* All-purpose flour (maida) – 1 tablespoon
* Ginger-garlic paste – 1 teaspoon
* Red chili powder – 1 teaspoon
* Kashmiri red chili powder – 1 teaspoon (for color, optional)
* Black pepper powder – ½ teaspoon
* Garam masala – ½ teaspoon
* Cumin powder – ½ teaspoon
* Coriander powder – ½ teaspoon
* Lemon juice or vinegar – 1 teaspoon
* Salt – to taste
* Water – as required (to make thick coating)

### For Frying

* Oil – for deep frying or shallow frying

### For Tempering / Tossing

* Oil – 1½ tablespoons
* Garlic – 1 tablespoon (finely chopped)
* Green chilies – 2 to 3 (slit or chopped)
* Curry leaves – 1 sprig
* Red chili sauce – 1 tablespoon (optional but recommended)
* Soy sauce – ½ teaspoon (optional)
* Pepper powder – ¼ teaspoon
* Salt – if needed

### For Garnish

* Fresh coriander leaves – finely chopped
* Lemon wedges – optional

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## Instructions

### Step 1: Prepare the Paneer

1. If paneer is firm, soak the cubes in warm salted water for 10 minutes.
2. Drain and gently pat dry before marination.

### Step 2: Marinate the Paneer

1. In a mixing bowl, add cornflour, maida, ginger-garlic paste, chili powders, black pepper, garam masala, cumin powder, coriander powder, lemon juice, and salt.
2. Add a little water to form a thick, smooth coating batter.
3. Add paneer cubes and gently mix so all pieces are well coated.
4. Rest the marinated paneer for 10–15 minutes.

### Step 3: Fry the Paneer

1. Heat oil in a pan on medium heat.
2. Fry the paneer cubes in batches until golden and crispy.
3. Remove and place on kitchen tissue to absorb excess oil.
   *(You may also shallow fry or air fry for a healthier version.)*

### Step 4: Temper and Toss

1. In another pan, heat 1½ tablespoons oil.
2. Add chopped garlic and sauté until aromatic (do not burn).
3. Add green chilies and curry leaves; sauté briefly.
4. Add red chili sauce and soy sauce (if using).
5. Add pepper powder and a pinch of salt.
6. Add fried paneer cubes and toss well on high heat for 1–2 minutes until evenly coated.

### Step 5: Garnish and Serve

1. Switch off the heat.
2. Garnish with chopped coriander leaves.
3. Serve hot with lemon wedges if desired.

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## Food Categories (Comma Separated)

Indian, South Indian, Vegetarian, Paneer Dish, Spicy Food, Fried Food, Restaurant Style, Party Food, Appetizer

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## Suitable Meal Time

Snack, Starter, Appetizer, Evening Snack, Party Snack

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## Meal Type

Vegetarian

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Gobi 65

## Gobi 65 Recipe

Gobi 65 is a popular South Indian–style deep-fried cauliflower appetizer that is spicy, crispy, and flavorful. It is often served as a starter or snack and pairs well with chutney or lemon wedges.

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## Ingredients

### For Blanching Cauliflower

* Cauliflower (Gobi) – 1 medium, cut into bite-sized florets
* Water – as needed
* Salt – 1 teaspoon

### For Marinade

* Cornflour – 3 tablespoons
* All-purpose flour (Maida) – 2 tablespoons
* Ginger-garlic paste – 1 tablespoon
* Red chili powder – 1½ teaspoons (adjust to taste)
* Kashmiri red chili powder – 1 teaspoon (for color, optional)
* Turmeric powder – ¼ teaspoon
* Garam masala – ½ teaspoon
* Black pepper powder – ½ teaspoon
* Cumin powder – ½ teaspoon
* Lemon juice or vinegar – 1 tablespoon
* Salt – to taste
* Water – 2–3 tablespoons (to make thick batter)

### For Frying

* Oil – enough for deep frying

### For Tempering (Optional but Traditional)

* Oil – 1 tablespoon
* Garlic – 1 tablespoon, finely chopped
* Green chilies – 2, slit
* Curry leaves – 1 sprig

### For Garnish

* Fresh coriander leaves – finely chopped
* Lemon wedges – optional

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## Instructions

### Step 1: Blanch the Cauliflower

1. Bring water to a boil in a large pot.
2. Add salt and cauliflower florets.
3. Boil for 3–4 minutes until slightly tender but still firm.
4. Drain the water completely and let the florets cool.
5. Pat dry with a clean cloth to remove excess moisture.

### Step 2: Prepare the Marinade

1. In a mixing bowl, add cornflour, all-purpose flour, red chili powder, turmeric, garam masala, pepper powder, cumin powder, and salt.
2. Add ginger-garlic paste and lemon juice.
3. Add a little water and mix to form a **thick, smooth batter**.
4. Add the blanched cauliflower florets and coat them evenly.
5. Rest for 10–15 minutes for better flavor absorption.

### Step 3: Fry the Cauliflower

1. Heat oil in a deep pan on medium heat.
2. Once oil is hot, gently drop the marinated cauliflower florets one by one.
3. Fry in batches until golden brown and crispy.
4. Remove and place on paper towels to absorb excess oil.

### Step 4: Tempering (Optional but Recommended)

1. Heat 1 tablespoon oil in a pan.
2. Add chopped garlic and sauté until lightly golden.
3. Add green chilies and curry leaves; sauté briefly.
4. Add the fried cauliflower and toss well for 1–2 minutes.
5. Turn off heat.

### Step 5: Garnish and Serve

1. Garnish with chopped coriander leaves.
2. Serve hot with lemon wedges, onion rings, or mint chutney.

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## Food Categories (Comma Separated)

Indian, South Indian, Vegetarian, Street Food, Appetizer, Snack, Fried Food, Spicy Dish

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## Meal Category

* **Best suited for:** Snack, Appetizer
* **Can also be served as:** Side dish with lunch or dinner

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## Meal Type

* Vegetarian
* Evening Snack / Starter

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Onion Bhaji

## Onion Bhaji (Indian-Style Crispy Onion Fritters)

### Description

Onion Bhaji is a popular Indian snack made from thinly sliced onions coated in a spiced gram flour (besan) batter and deep-fried until crispy. It is commonly served hot with chutney or tea and is especially popular as a street food and appetizer.

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## Ingredients

### Main Ingredients

* 2 large onions (thinly sliced)
* 1 cup gram flour (besan / chickpea flour)
* 2 tablespoons rice flour (for extra crispiness)
* 1–2 green chilies (finely chopped)
* 1 tablespoon fresh coriander leaves (finely chopped)
* 1 teaspoon ginger (grated or paste)
* ½ teaspoon turmeric powder
* 1 teaspoon red chili powder (adjust to taste)
* 1 teaspoon coriander powder
* ½ teaspoon cumin seeds
* ½ teaspoon garam masala
* Salt to taste
* Water (as needed)
* Oil for deep frying

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## Instructions

### Step 1: Prepare the Onions

* Thinly slice the onions and place them in a large mixing bowl.
* Sprinkle salt over the onions and gently mix with your hands.
* Let the onions rest for 5–10 minutes so they release moisture.

### Step 2: Make the Batter

* Add gram flour and rice flour to the onions.
* Add turmeric powder, red chili powder, coriander powder, cumin seeds, garam masala, ginger, green chilies, and fresh coriander.
* Mix everything well using your hands.
* Add small amounts of water gradually to form a thick, sticky batter that coats the onions. The batter should not be runny.

### Step 3: Heat the Oil

* Heat oil in a deep pan or kadai over medium heat.
* To test the oil, drop a small portion of batter into the oil; it should rise steadily without browning too quickly.

### Step 4: Fry the Bhajis

* Take small portions of the onion mixture and gently drop them into the hot oil.
* Fry in batches, avoiding overcrowding the pan.
* Fry until golden brown and crispy, turning occasionally for even cooking.

### Step 5: Drain and Serve

* Remove the bhajis using a slotted spoon.
* Drain excess oil on paper towels.
* Serve hot for best texture and flavor.

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## Serving Suggestions

* Serve with mint chutney, tamarind chutney, or tomato ketchup.
* Pairs well with hot tea or coffee.
* Can be served as a starter or evening snack.

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## Food Categories

Snack, Appetizer, Street Food, Vegetarian, Vegan, Indian Cuisine, Deep-Fried

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## Meal Category (Time of Day)

Breakfast, Evening Snack, Tea-Time Snack

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## Meal Type

Vegetarian, Vegan, Gluten-Free (when made with pure gram flour), Comfort Food

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Veg Biryani

## Veg Biryani Recipe

Veg Biryani is a flavorful and aromatic Indian rice dish made with basmati rice, mixed vegetables, herbs, and whole spices. It is a complete and satisfying one-pot meal.

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### Ingredients

#### For Rice

* Basmati rice – 2 cups
* Water – 8 cups
* Bay leaf – 1
* Green cardamom – 2
* Cloves – 4
* Cinnamon stick – 1 small
* Salt – to taste

#### For Vegetables

* Carrot (chopped) – 1 medium
* Green beans (chopped) – ½ cup
* Green peas – ½ cup
* Potato (cubed) – 1 medium
* Cauliflower florets – 1 cup

#### For Biryani Masala Base

* Cooking oil or ghee – 3 tablespoons
* Onion (thinly sliced) – 2 large
* Ginger-garlic paste – 1 tablespoon
* Green chilies (slit) – 2
* Tomato (chopped) – 2 medium
* Yogurt (curd) – ½ cup
* Biryani masala powder – 2 teaspoons
* Red chili powder – 1 teaspoon
* Turmeric powder – ½ teaspoon
* Coriander powder – 1 teaspoon
* Garam masala – ½ teaspoon
* Salt – to taste

#### Whole Spices

* Cumin seeds – 1 teaspoon
* Bay leaf – 1
* Green cardamom – 2
* Black cardamom – 1
* Cloves – 4
* Cinnamon stick – 1 inch

#### Herbs & Garnish

* Fresh coriander leaves (chopped) – ¼ cup
* Fresh mint leaves (chopped) – ¼ cup
* Saffron – a few strands soaked in warm milk (optional)
* Fried onions – for garnish (optional)

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### Instructions

#### Step 1: Prepare the Rice

1. Wash the basmati rice thoroughly and soak it in water for 30 minutes.
2. Boil water in a large pot, add whole spices, bay leaf, and salt.
3. Add soaked rice and cook until it is 70–80% cooked.
4. Drain the rice and keep it aside.

#### Step 2: Prepare the Vegetable Masala

1. Heat oil or ghee in a deep pan or pressure cooker.
2. Add cumin seeds and whole spices; sauté until aromatic.
3. Add sliced onions and fry until golden brown.
4. Add ginger-garlic paste and green chilies; sauté for 1–2 minutes.
5. Add chopped tomatoes and cook until soft and oil separates.
6. Add yogurt and mix well on low heat to avoid curdling.
7. Add turmeric powder, red chili powder, coriander powder, biryani masala, garam masala, and salt.
8. Add all vegetables, mix well, and cook for 5–7 minutes until partially tender.

#### Step 3: Layering the Biryani

1. Reduce heat to low.
2. Spread half of the cooked rice over the vegetable masala.
3. Sprinkle chopped mint, coriander leaves, and saffron milk.
4. Add the remaining rice as the top layer.
5. Garnish with fried onions and a little ghee if desired.

#### Step 4: Dum Cooking

1. Cover the pan tightly with a lid (seal edges with dough if possible).
2. Cook on very low heat for 20–25 minutes.
3. Turn off the heat and let it rest for 10 minutes.
4. Gently fluff the biryani before serving.

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### Serving Suggestions

Serve hot Veg Biryani with:

* Raita (yogurt dip)
* Salad
* Papad
* Lemon wedges

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### Food Categories

Indian Cuisine, Vegetarian, Rice Dish, One-Pot Meal, Festive Food, Main Course

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### Meal Category (Time of Day)

Lunch, Dinner

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### Meal Type

Main Course

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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

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## 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)
* 1½ tablespoons palm sugar (or brown sugar)
* 1 tablespoon soy sauce
* ½ teaspoon chili powder (adjust to taste)

### Vegetables & Aromatics

* 3 cloves garlic, minced
* 2 shallots, thinly sliced
* 1 cup bean sprouts
* 3 green onions, chopped
* ¼ cup Chinese chives or garlic chives (optional)

### Garnishes & Toppings

* ¼ cup roasted peanuts, crushed
* Lime wedges
* Fresh cilantro (optional)
* Extra chili flakes (optional)

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## Instructions

### Step 1: Prepare the Noodles

1. Soak the rice noodles in warm water for 20–30 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 adjust—Pad 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 1–2 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; sauté 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 2–3 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.

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## 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.

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Chow mein

## Chow Mein Recipe

### Description

Chow Mein is a popular Indo-Chinese and Chinese stir-fried noodle dish made with boiled noodles, vegetables, and savory sauces. It is known for its smoky flavor, crunchy vegetables, and perfectly tossed noodles.

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## Ingredients

### For Noodles

* Chow mein noodles or egg noodles – 200 grams
* Water – for boiling
* Salt – 1 teaspoon
* Oil – 1 teaspoon (to prevent sticking)

### Vegetables

* Cabbage (shredded) – 1 cup
* Carrot (julienned) – ½ cup
* Capsicum / Bell pepper (thinly sliced) – ½ cup
* Spring onions (chopped) – ¼ cup
* Garlic (finely chopped) – 1 tablespoon
* Green chili (optional, finely chopped) – 1 teaspoon

### Sauces & Seasonings

* Soy sauce – 1½ tablespoons
* Green chili sauce – 1 tablespoon
* Tomato ketchup – 1 tablespoon
* Vinegar – 1 teaspoon
* Black pepper powder – ½ teaspoon
* Salt – to taste

### Oil

* Vegetable oil or sesame oil – 2 tablespoons

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## Instructions

### Step 1: Boil the Noodles

1. Bring water to a boil in a large pot.
2. Add salt and noodles.
3. Cook until noodles are just tender (al dente).
4. Drain the noodles and rinse with cold water.
5. Add 1 teaspoon oil and toss gently to prevent sticking. Set aside.

### Step 2: Prepare the Stir-Fry

1. Heat oil in a wok or large pan on high heat.
2. Add chopped garlic and green chili. Sauté for a few seconds until aromatic.
3. Add carrots, cabbage, and capsicum.
4. Stir-fry on high heat for 2–3 minutes to keep vegetables slightly crunchy.

### Step 3: Add Sauces

1. Lower the heat slightly.
2. Add soy sauce, chili sauce, ketchup, vinegar, salt, and black pepper.
3. Mix well so the vegetables are evenly coated.

### Step 4: Combine Noodles

1. Add the boiled noodles to the pan.
2. Toss everything together on high heat for 2 minutes.
3. Add chopped spring onions and mix well.

### Step 5: Serve

* Turn off the heat.
* Serve hot as is or with Manchurian, chili paneer, or soup.

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## Food Categories

Chinese Cuisine, Indo-Chinese, Noodle Dish, Street Food, Vegetarian Main Course, Stir-Fried Dish

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## Meal Category (Time of Day)

Lunch, Dinner, Evening Snack

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## Meal Type

Main Course

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Dahi Vada Chaat

## Dahi Vada Chaat Recipe

### Description

Dahi Vada Chaat is a popular North Indian street food made with soft lentil fritters soaked in water, topped with creamy yogurt, tangy tamarind chutney, spicy green chutney, and aromatic spices. It is known for its perfect balance of sweet, sour, spicy, and savory flavors.

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## Ingredients

### For Vada (Lentil Fritters)

* Urad dal (split black gram, skinned) – 1 cup
* Ginger (grated) – 1 teaspoon
* Green chilies (finely chopped) – 1–2
* Salt – to taste
* Water – as required (for grinding)
* Oil – for deep frying

### For Soaking Vadas

* Warm water – enough to soak vadas
* Salt – ½ teaspoon

### For Yogurt Mixture

* Fresh thick curd (yogurt) – 2 cups
* Sugar – 1 to 2 teaspoons (adjust to taste)
* Salt – to taste

### For Chaat Toppings

* Tamarind chutney – 3 to 4 tablespoons
* Green chutney (mint-coriander) – 2 to 3 tablespoons
* Roasted cumin powder – 1 teaspoon
* Red chili powder – ½ teaspoon
* Chaat masala – 1 teaspoon
* Black salt – ½ teaspoon
* Finely chopped coriander leaves – 2 tablespoons

*(Optional toppings: pomegranate seeds, sev, or boondi)*

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## Instructions

### Step 1: Prepare the Batter

1. Wash urad dal thoroughly and soak it in water for 4 to 5 hours.
2. Drain the water completely.
3. Grind the soaked dal using very little water to make a smooth and fluffy batter.
4. Add salt, ginger, and green chilies.
5. Beat the batter well using a spoon or hand to incorporate air. This ensures soft vadas.

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### Step 2: Fry the Vadas

1. Heat oil in a deep pan over medium heat.
2. Wet your fingers, take small portions of batter, and gently drop them into the hot oil.
3. Fry the vadas until golden and crisp on the outside.
4. Remove and place them on absorbent paper.

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### Step 3: Soak the Vadas

1. Add salt to warm water.
2. Soak the fried vadas in this water for 10–15 minutes.
3. Gently press each vada between your palms to remove excess water without breaking them.

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### Step 4: Prepare the Yogurt

1. Whisk the curd until smooth.
2. Add salt and sugar.
3. Mix well until creamy.

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### Step 5: Assemble the Dahi Vada Chaat

1. Arrange soaked vadas in a serving dish.
2. Pour generous amounts of prepared yogurt over the vadas.
3. Drizzle tamarind chutney and green chutney evenly.
4. Sprinkle roasted cumin powder, red chili powder, chaat masala, and black salt.
5. Garnish with chopped coriander leaves and optional toppings if desired.

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## Serving Suggestions

* Serve chilled for best taste.
* Ideal for parties, festive meals, or as a refreshing snack during summers.

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## Food Categories

Indian Cuisine, North Indian, Street Food, Chaat, Vegetarian, Gluten-Free

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## Meal Category (Time of Day)

Breakfast, Evening Snack, Brunch, Party Food

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## Meal Type

Snack, Appetizer, Light Meal

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Veg Soya Chaap Korma

## Veg Soya Chaap Korma Recipe

### Description

Veg Soya Chaap Korma is a rich, creamy North Indian curry made with tender soya chaap pieces cooked in a mildly spiced, aromatic gravy of onions, yogurt, nuts, and whole spices. This dish is known for its royal texture and balanced flavors, making it perfect for special meals or festive occasions.

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## Ingredients

### Main Ingredients

* Soya Chaap sticks – 6 to 8 (cut into medium pieces)
* Oil – 2 tablespoons
* Ghee – 1 tablespoon
* Onions – 2 medium (thinly sliced)
* Ginger-garlic paste – 1 tablespoon
* Green chilies – 2 (slit)
* Fresh curd (yogurt) – ½ cup (whisked)
* Cashew nuts – 10 to 12 (soaked and ground into paste)
* Water – as required
* Salt – to taste
* Sugar – ½ teaspoon (optional)
* Fresh coriander leaves – for garnish

### Whole Spices

* Bay leaf – 1
* Green cardamom – 3
* Cloves – 4
* Cinnamon – 1-inch stick
* Cumin seeds – 1 teaspoon

### Ground Spices

* Coriander powder – 2 teaspoons
* Red chili powder – 1 teaspoon (adjust to taste)
* Turmeric powder – ½ teaspoon
* Garam masala – 1 teaspoon
* Kashmiri red chili powder – 1 teaspoon (for color, optional)

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## Instructions

### Step 1: Prepare the Soya Chaap

1. If using packed soya chaap, rinse thoroughly under running water to remove excess brine.
2. Boil water in a pan, add a pinch of salt, and blanch the soya chaap pieces for 3–4 minutes.
3. Drain the water, squeeze gently, and keep aside.

### Step 2: Fry the Soya Chaap

1. Heat 1 tablespoon oil in a pan.
2. Lightly shallow-fry the soya chaap pieces until golden from all sides.
3. Remove and keep aside. This step enhances flavor and texture.

### Step 3: Prepare the Korma Base

1. Heat remaining oil and ghee in a heavy-bottom pan.
2. Add cumin seeds and whole spices (bay leaf, cardamom, cloves, cinnamon). Sauté until aromatic.
3. Add sliced onions and cook on medium heat until golden brown.
4. Add ginger-garlic paste and green chilies. Sauté until raw smell disappears.

### Step 4: Add Spices and Yogurt

1. Lower the flame and add turmeric, coriander powder, red chili powder, and Kashmiri chili powder.
2. Mix well and add whisked curd gradually, stirring continuously to avoid curdling.
3. Cook until oil starts separating from the masala.

### Step 5: Add Cashew Paste and Soya Chaap

1. Add the prepared cashew paste and mix well.
2. Add fried soya chaap pieces and stir to coat them evenly with the gravy.
3. Add water as required to adjust consistency.

### Step 6: Final Cooking

1. Cover and cook on low flame for 10–12 minutes so the soya chaap absorbs the flavors.
2. Add salt and sugar (if using).
3. Sprinkle garam masala and mix gently.

### Step 7: Garnish and Serve

1. Turn off the heat and garnish with freshly chopped coriander leaves.
2. Serve hot.

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## Serving Suggestions

* Serve Veg Soya Chaap Korma with **naan, butter roti, tandoori roti, paratha, or jeera rice**.
* Best enjoyed with a side of onion salad and lemon wedges.

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## Food Categories (Comma-Separated)

Indian Cuisine, North Indian, Vegetarian, Curry, Korma, Protein-Rich, Festive Food, Main Course, Lunch, Dinner

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## Meal Type

**Main Course**

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Cauliflower 65

## Cauliflower 65 Recipe

### Description

Cauliflower 65 is a popular South Indian appetizer made with crispy fried cauliflower florets tossed in a spicy, tangy masala. It is crunchy on the outside, soft inside, and bursting with bold flavors.

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## Ingredients

### For Blanching

* Cauliflower – 1 medium (cut into bite-sized florets)
* Water – enough to boil
* Salt – 1 teaspoon
* Turmeric powder – ¼ teaspoon

### For Batter

* Corn flour – 4 tablespoons
* All-purpose flour (maida) – 2 tablespoons
* Rice flour – 1 tablespoon (for extra crispiness)
* Ginger-garlic paste – 1 tablespoon
* Red chili powder – 1 teaspoon
* Kashmiri red chili powder – 1 teaspoon (for color)
* Black pepper powder – ½ teaspoon
* Garam masala – ½ teaspoon
* Lemon juice – 1 tablespoon
* Salt – to taste
* Water – as needed (to make thick batter)

### For Frying

* Oil – for deep frying

### For Tempering / Tossing

* Oil – 1 tablespoon
* Garlic – 1 tablespoon (finely chopped)
* Green chilies – 2 (slit)
* Curry leaves – 1 sprig
* Red chili sauce – 1 tablespoon
* Tomato ketchup – 1 tablespoon
* Soy sauce – 1 teaspoon (optional)
* Black pepper powder – ¼ teaspoon
* Lemon juice – 1 teaspoon
* Fresh coriander leaves – for garnish

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## Instructions

### Step 1: Blanch the Cauliflower

1. Boil water in a large pot.
2. Add salt and turmeric powder.
3. Add cauliflower florets and blanch for **3–4 minutes**.
4. Drain the water and let the florets cool completely.

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### Step 2: Prepare the Batter

1. In a mixing bowl, add corn flour, all-purpose flour, rice flour.
2. Add ginger-garlic paste, red chili powder, Kashmiri chili powder, black pepper, garam masala, salt, and lemon juice.
3. Gradually add water and mix to form a **thick, smooth batter**.
4. Add the blanched cauliflower florets and coat them evenly.

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### Step 3: Fry the Cauliflower

1. Heat oil in a deep pan over medium heat.
2. Carefully drop the battered florets into hot oil.
3. Fry until **golden brown and crispy**, stirring occasionally.
4. Remove and place on absorbent paper.
5. Fry in batches to avoid overcrowding.

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### Step 4: Toss with Masala

1. Heat 1 tablespoon oil in a pan.
2. Add chopped garlic, green chilies, and curry leaves.
3. Sauté until aromatic.
4. Add red chili sauce, tomato ketchup, and soy sauce (if using).
5. Add black pepper and mix well.
6. Add the fried cauliflower and toss gently to coat evenly.
7. Turn off the heat and add lemon juice.

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### Step 5: Garnish & Serve

* Garnish with freshly chopped coriander leaves.
* Serve hot for best taste and crispiness.

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## Food Categories

**Appetizer, Starter, Snack, Indo-Chinese, South Indian Fusion, Vegetarian**

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## Meal Timing Category

**Evening Snack, Party Starter, Side Dish**

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## Meal Type

**Vegetarian, Fried, Spicy**

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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.

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## Ingredients

### For Chicken Marinade

* Chicken (bone-in preferred) – 1 kg
* Yogurt (curd) – 1 cup
* Ginger-garlic paste – 2 tablespoons
* Red chili powder – 1½ teaspoons
* Turmeric powder – ½ teaspoon
* Garam masala powder – 1 teaspoon
* Coriander powder – 1 teaspoon
* Lemon juice – 2 tablespoons
* Salt – to taste
* Fresh mint leaves (chopped) – ½ cup
* Fresh coriander leaves (chopped) – ½ cup

### For Rice

* Basmati rice – 3 cups
* Water – as needed
* Bay leaves – 2
* Green cardamom – 4
* Cloves – 4
* Cinnamon stick – 1 medium
* Salt – to taste

### For Biryani Masala & Layering

* Onions (thinly sliced) – 4 large
* Cooking oil or ghee – ½ cup
* Green chilies (slit) – 3 to 4
* Ginger juliennes – 1 tablespoon
* Saffron – a few strands soaked in warm milk (or rose water)
* Biryani masala powder – 1½ tablespoons
* Fried onions (optional, for garnish)

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## 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).

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### 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.

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### 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.

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### 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 **10–15 minutes** until the chicken is partially cooked and oil starts to separate.
3. Sprinkle biryani masala and mix gently.

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### 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.

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### Step 6: Dum (Slow Cooking)

1. Cover the pan tightly with a lid or seal with dough.
2. Cook on **very low heat for 20–25 minutes**.
3. Turn off the heat and let it rest for **10 minutes** before opening.

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### Step 7: Serve

* Gently fluff the biryani before serving.
* Serve hot with **raita, salad, or boiled eggs**.

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## Food Categories

Indian Cuisine, South Asian Cuisine, Rice Dish, Spiced Dish, Traditional Food, Non-Vegetarian, Main Course, Festival Food

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## Meal Category

Lunch, Dinner

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## Meal Type

Main Meal

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