Food Recipes

Potato Kurma

## Potato Kurma (Aloo Kurma)

Potato Kurma is a mildly spiced, creamy South Indian–style curry made with potatoes, coconut, and aromatic spices. It pairs beautifully with chapati, poori, dosa, idiyappam, or rice.

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## Ingredients

### Main Ingredients

* Potatoes – 3 medium (boiled, peeled, and cubed)
* Onion – 1 large (finely chopped)
* Tomato – 1 medium (finely chopped)
* Green chilies – 2 (slit lengthwise)
* Ginger – 1 inch piece (chopped)
* Garlic – 4 cloves (chopped)
* Oil – 2 tablespoons
* Salt – to taste
* Water – as needed

### For Grinding (Kurma Paste)

* Fresh grated coconut – ½ cup
* Cashews – 8 to 10
* Fennel seeds – 1 teaspoon
* Poppy seeds (optional) – 1 teaspoon
* Green chilies – 1 (adjust to taste)
* Water – enough to grind into a smooth paste

### Whole Spices

* Bay leaf – 1
* Cinnamon stick – 1 small piece
* Cloves – 2
* Cardamom – 2

### Spice Powders

* Turmeric powder – ¼ teaspoon
* Red chili powder – ½ teaspoon
* Coriander powder – 1 teaspoon
* Garam masala – ½ teaspoon

### Garnish

* Fresh coriander leaves – finely chopped

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## Instructions

### Step 1: Prepare the Kurma Paste

1. Add grated coconut, cashews, fennel seeds, poppy seeds, and green chili to a blender.
2. Add a little water and grind into a smooth, thick paste.
3. Keep aside.

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### Step 2: Cook the Base

1. Heat oil in a deep pan or kadai over medium heat.
2. Add bay leaf, cinnamon, cloves, and cardamom. Sauté until aromatic.
3. Add chopped onions and sauté until golden brown.
4. Add ginger and garlic. Cook until the raw smell disappears.
5. Add green chilies and chopped tomatoes.
6. Cook until tomatoes soften and oil begins to separate.

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### Step 3: Add Spices and Potatoes

1. Add turmeric powder, red chili powder, coriander powder, and salt.
2. Mix well and cook for 1 minute.
3. Add boiled potato cubes and gently mix so they are coated with spices.

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### Step 4: Add Ground Paste and Simmer

1. Add the prepared coconut paste and mix well.
2. Pour in water to adjust consistency (kurma should be semi-thick).
3. Cover and simmer for 8–10 minutes on low heat, stirring occasionally.

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### Step 5: Finish the Kurma

1. Add garam masala and mix well.
2. Simmer for another 2 minutes.
3. Switch off the heat and garnish with fresh coriander leaves.

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## Serving Suggestions

* Serve hot with **chapati, poori, parotta, dosa, idiyappam, appam, or steamed rice**.
* Tastes even better after resting for a few minutes as flavors deepen.

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## Food Categories

South Indian, Indian Curry, Vegetarian, Gluten-Free, Coconut-Based, Comfort Food

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## Suitable Meal Time

Breakfast, Lunch, Dinner

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## Meal Type

Main Course

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Gongura Chicken

## Gongura Chicken Recipe (Andhra Style)

### Description

Gongura Chicken is a classic South Indian (Andhra Pradesh) dish made with **gongura leaves (sorrel leaves)** and chicken. The dish is known for its **distinct tangy flavor**, balanced with spices and slow-cooked chicken. It pairs exceptionally well with steamed rice, jowar roti, or chapati.

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## Ingredients

### For Marinating Chicken

* Chicken (bone-in preferred) – 750 grams
* Turmeric powder – ½ teaspoon
* Red chili powder – 1½ teaspoons (adjust to taste)
* Salt – to taste
* Lemon juice – 1 tablespoon (optional)
* Ginger-garlic paste – 1½ tablespoons

### For Gongura Paste

* Gongura leaves (sorrel leaves) – 2 packed cups
* Green chilies – 4 to 5
* Garlic cloves – 6 to 8

### For Cooking

* Oil – 3 tablespoons
* Onions (finely sliced) – 2 large
* Curry leaves – 2 sprigs
* Mustard seeds – 1 teaspoon
* Cumin seeds – 1 teaspoon
* Coriander powder – 2 teaspoons
* Garam masala – 1 teaspoon
* Black pepper powder – ½ teaspoon
* Water – as required

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## Instructions

### Step 1: Prepare Gongura Paste

1. Wash the gongura leaves thoroughly and separate the leaves from thick stems.
2. Heat a pan without oil and lightly sauté the gongura leaves until they wilt and reduce in volume.
3. Add green chilies and garlic, sauté for another 1–2 minutes.
4. Allow the mixture to cool, then grind it into a coarse paste without adding water. Set aside.

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### Step 2: Marinate the Chicken

1. In a large bowl, add chicken pieces.
2. Add turmeric powder, red chili powder, salt, ginger-garlic paste, and lemon juice.
3. Mix well and marinate for at least **30 minutes** (longer marination enhances flavor).

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### Step 3: Cook the Chicken

1. Heat oil in a deep pan or kadai.
2. Add mustard seeds and allow them to splutter.
3. Add cumin seeds and curry leaves.
4. Add sliced onions and sauté until golden brown.
5. Add the marinated chicken and cook on medium heat for 8–10 minutes, stirring occasionally, until chicken releases moisture.

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### Step 4: Add Gongura Paste

1. Add the prepared gongura paste to the chicken.
2. Mix thoroughly so the chicken is well coated.
3. Add coriander powder and black pepper powder.
4. Cover and cook on low heat for 10–15 minutes until the chicken is tender.

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### Step 5: Final Touch

1. Add garam masala and mix well.
2. Adjust salt if required.
3. Cook uncovered for 5 minutes to thicken the gravy or leave semi-dry based on preference.
4. Switch off the heat and rest for 5 minutes before serving.

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## Serving Suggestions

* Serve hot with **steamed rice**, **rasam**, or **ghee**
* Pairs well with **jowar roti**, **chapati**, or **plain dosa**

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## Food Categories

Indian, South Indian, Andhra Cuisine, Non-Vegetarian, Chicken Recipes, Traditional Food, Spicy Food

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## Meal Category (Time of Consumption)

Lunch, Dinner

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## Meal Type

Main Course

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Lamb Curry

## Lamb Curry Recipe

### Description

Lamb Curry is a rich, aromatic dish made with tender pieces of lamb slow-cooked in a spiced onion-tomato gravy. It is popular in South Asian, Middle Eastern, and Caribbean cuisines, with variations depending on region and spice levels.

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## Ingredients

### Main Ingredients

* 1 kg lamb (bone-in or boneless, cut into medium pieces)
* 3 tablespoons cooking oil or ghee
* 2 large onions, finely sliced
* 2 medium tomatoes, finely chopped (or 1 cup tomato purée)
* 1 cup plain yogurt (whisked)
* 1 tablespoon ginger paste
* 1 tablespoon garlic paste
* 2 green chilies, slit (adjust to taste)
* Salt to taste
* Fresh coriander leaves for garnish

### Whole Spices

* 2 bay leaves
* 4 green cardamom pods
* 4 cloves
* 1 cinnamon stick (about 2 inches)
* 1 teaspoon cumin seeds

### Ground Spices

* 1 teaspoon turmeric powder
* 2 teaspoons coriander powder
* 1½ teaspoons red chili powder (adjust to taste)
* 1½ teaspoons garam masala powder
* 1 teaspoon cumin powder

### Liquid

* 1½ to 2 cups water (adjust for desired gravy consistency)

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## Instructions

1. **Prepare the Lamb**
   Wash the lamb thoroughly and drain excess water. Keep aside at room temperature for 10–15 minutes.

2. **Heat Oil and Add Whole Spices**
   Heat oil or ghee in a heavy-bottomed pot over medium heat. Add bay leaves, cardamom, cloves, cinnamon, and cumin seeds. Sauté until fragrant.

3. **Cook the Onions**
   Add sliced onions and cook until golden brown, stirring frequently. This step is important for developing deep flavor.

4. **Add Ginger, Garlic, and Chilies**
   Add ginger paste, garlic paste, and green chilies. Sauté for 1–2 minutes until the raw aroma disappears.

5. **Add Tomatoes**
   Stir in chopped tomatoes or tomato purée. Cook until oil begins to separate from the masala.

6. **Add Ground Spices**
   Add turmeric, coriander powder, red chili powder, cumin powder, and salt. Mix well and cook for another 1–2 minutes.

7. **Add Yogurt**
   Lower the heat and add whisked yogurt gradually, stirring continuously to prevent curdling. Cook until the mixture thickens and oil separates again.

8. **Add Lamb**
   Add the lamb pieces and stir well to coat them evenly with the masala. Cook for 8–10 minutes on medium heat until the lamb begins to brown.

9. **Add Water and Simmer**
   Pour in water, mix, and bring to a boil. Cover and cook on low heat for 45–60 minutes, or until the lamb is tender. Stir occasionally.

10. **Finish with Garam Masala**
    Once the lamb is tender and the gravy reaches desired consistency, sprinkle garam masala and simmer uncovered for 5 minutes.

11. **Garnish and Serve**
    Garnish with fresh coriander leaves. Serve hot.

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## Serving Suggestions

* Serve with steamed basmati rice, naan, roti, or paratha.
* Accompany with raita, salad, or pickles.

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## Food Categories

Main Course, Curry, Meat Dish, Traditional Dish, Spicy Food

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## Meal Category (Time of Day)

Lunch, Dinner

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## Meal Type

Non-Vegetarian

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Kakarakaya Fry

## Kakarakaya Fry (Bitter Gourd Fry)

### Description

Kakarakaya Fry is a traditional South Indian (Andhra-style) dry curry made using bitter gourd. It is known for its distinctive bitter taste balanced with spices and onions, making it a nutritious and flavorful side dish, commonly served with rice or roti.

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## Ingredients

* Bitter gourd (Kakarakaya) – 4 medium, thinly sliced
* Onion – 1 large, finely sliced
* Green chilies – 2, slit
* Garlic cloves – 5 to 6, finely chopped
* Turmeric powder – ¼ teaspoon
* Red chili powder – 1 teaspoon (adjust to taste)
* Coriander powder – 1 teaspoon
* Cumin powder – ½ teaspoon
* Salt – as required
* Tamarind pulp – 1 tablespoon (optional, for reducing bitterness)
* Oil – 3 to 4 tablespoons
* Mustard seeds – ½ teaspoon
* Cumin seeds – ½ teaspoon
* Curry leaves – 8 to 10
* Water – 2 tablespoons (if needed)

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## Preparation (Optional Step to Reduce Bitterness)

1. Wash the bitter gourd thoroughly and slice it thinly.
2. Sprinkle salt over the slices and rest them for 15–20 minutes.
3. Squeeze out the bitter water and rinse lightly with fresh water.
4. Drain well and keep aside.

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## Instructions

1. Heat oil in a wide pan or kadai over medium heat.
2. Add mustard seeds and let them splutter.
3. Add cumin seeds and curry leaves; sauté for a few seconds.
4. Add chopped garlic and green chilies. Sauté until garlic turns light golden.
5. Add sliced onions and cook until they become soft and lightly browned.
6. Add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well.
7. Add the prepared bitter gourd slices and mix thoroughly to coat them with spices.
8. Add salt and tamarind pulp (if using). Mix gently.
9. Cover and cook on low to medium heat for 12–15 minutes, stirring occasionally, until the bitter gourd becomes tender.
10. Remove the lid and fry for another 5–7 minutes until the bitter gourd turns crisp and slightly caramelized.
11. Turn off the heat once the fry reaches your desired texture.

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## Serving Suggestions

* Serve hot with steamed rice and sambar or rasam
* Pairs well with curd rice
* Can also be served as a side dish with chapati or roti

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## Food Categories

South Indian, Andhra Cuisine, Vegetarian, Dry Curry, Healthy Food, Traditional Recipe

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## Meal Category

Lunch, Dinner

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## Meal Type

Main Course, Side Dish

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Paneer Pulao

## Paneer Pulao Recipe

### Description

Paneer Pulao is a fragrant Indian rice dish made with basmati rice, soft paneer cubes, whole spices, and vegetables. It is mildly spiced, aromatic, and rich in flavor, making it suitable for both everyday meals and special occasions.

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## Ingredients

### Main Ingredients

* Basmati rice – 1 cup
* Paneer (cottage cheese), cubed – 200 grams
* Water – 2 cups
* Ghee or oil – 2 tablespoons
* Onion, thinly sliced – 1 medium
* Green peas – ½ cup
* Carrot, diced – 1 small
* Green chili, slit – 1 (optional)
* Ginger-garlic paste – 1 teaspoon

### Whole Spices

* Bay leaf – 1
* Cinnamon stick – 1 small piece
* Green cardamom – 3 pods
* Cloves – 4
* Cumin seeds – 1 teaspoon

### Ground Spices

* Turmeric powder – ¼ teaspoon
* Red chili powder – ½ teaspoon (adjust to taste)
* Garam masala – ½ teaspoon

### Garnishing & Flavoring

* Fresh coriander leaves, chopped – 2 tablespoons
* Mint leaves (optional) – 1 tablespoon
* Lemon juice – 1 teaspoon
* Salt – to taste

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## Instructions

### Step 1: Prepare the Rice

1. Wash the basmati rice thoroughly until the water runs clear.
2. Soak the rice in water for 20–30 minutes.
3. Drain the water completely and keep the rice aside.

### Step 2: Lightly Fry the Paneer

1. Heat 1 tablespoon of ghee or oil in a pan.
2. Lightly sauté the paneer cubes until they turn pale golden on the sides.
3. Remove and keep aside. (This step is optional but helps keep paneer firm.)

### Step 3: Temper the Spices

1. In a heavy-bottomed pot or pressure cooker, heat the remaining ghee or oil.
2. Add cumin seeds and let them crackle.
3. Add bay leaf, cinnamon, cardamom, and cloves. Sauté until aromatic.

### Step 4: Cook the Base

1. Add sliced onions and sauté until they turn golden brown.
2. Add ginger-garlic paste and green chili. Cook for 1–2 minutes until the raw smell disappears.
3. Add carrots and green peas. Sauté for another 2 minutes.

### Step 5: Add Rice and Spices

1. Add soaked and drained rice to the pot.
2. Gently stir for 1–2 minutes so the rice grains are coated with spices.
3. Add turmeric powder, red chili powder, garam masala, and salt. Mix gently.

### Step 6: Cook the Pulao

1. Add water and bring it to a boil.
2. Lower the heat, cover the pot, and cook for 12–15 minutes until the rice is tender and water is absorbed.

* If using a pressure cooker, cook for 1 whistle on medium heat and let pressure release naturally.

### Step 7: Add Paneer and Finish

1. Gently fold in the sautéed paneer cubes.
2. Cover and let it rest for 5 minutes.
3. Garnish with chopped coriander and mint leaves.
4. Drizzle lemon juice before serving.

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## Serving Suggestions

* Serve hot with **raita**, **plain yogurt**, or **green salad**.
* Can also be paired with **pickle** or **papad**.

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## Food Categories (Comma-Separated)

Indian Cuisine, Vegetarian Dish, Rice Dish, Paneer Recipe, Main Course, One-Pot Meal, North Indian Food

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## Meal Category

Lunch, Dinner

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## Meal Type

Main Course

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Tehri

## Tehri Recipe (Traditional North Indian Style)

### Description

**Tehri** is a flavorful one-pot rice dish from North India, especially Uttar Pradesh. It is similar to vegetable pulao but cooked with potatoes and seasonal vegetables, infused with aromatic spices and mild heat. Traditionally vegetarian, it is wholesome, comforting, and easy to prepare.

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## Ingredients

### Main Ingredients

* Basmati rice – 1½ cups
* Potatoes – 2 medium, peeled and diced
* Green peas – ½ cup
* Carrot – 1 medium, chopped
* Green beans – 8–10, chopped
* Onion – 2 medium, thinly sliced
* Tomato – 1 medium, finely chopped
* Green chilies – 2, slit
* Ginger – 1 tablespoon, crushed or grated
* Garlic – 1 tablespoon, minced

### Whole Spices

* Bay leaf – 1
* Cumin seeds – 1 teaspoon
* Cloves – 4
* Green cardamom – 3
* Black cardamom – 1 (optional)
* Cinnamon – 1 small stick

### Ground Spices

* Turmeric powder – ½ teaspoon
* Red chili powder – ½ teaspoon (adjust to taste)
* Coriander powder – 1 teaspoon
* Garam masala – 1 teaspoon

### Other Ingredients

* Mustard oil or ghee – 3 tablespoons
* Salt – to taste
* Water – 3 cups
* Fresh coriander leaves – for garnish
* Lemon juice – 1 teaspoon (optional)

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## Instructions

### Step 1: Prepare the Rice

1. Wash the basmati rice thoroughly until the water runs clear.
2. Soak the rice in water for 20–30 minutes. Drain and set aside.

### Step 2: Sauté the Spices

1. Heat mustard oil or ghee in a heavy-bottomed pot or pressure cooker.
2. Add cumin seeds and let them crackle.
3. Add bay leaf, cloves, cardamom, and cinnamon. Sauté until aromatic.

### Step 3: Cook the Base

1. Add sliced onions and sauté until golden brown.
2. Add ginger, garlic, and green chilies. Cook for 1–2 minutes until raw smell disappears.
3. Add chopped tomatoes and cook until soft and oil starts separating.

### Step 4: Add Vegetables & Spices

1. Add potatoes, carrots, peas, and beans. Mix well.
2. Add turmeric powder, red chili powder, coriander powder, garam masala, and salt.
3. Cook for 3–4 minutes, stirring occasionally.

### Step 5: Add Rice & Water

1. Add the soaked and drained rice. Gently mix so rice doesn’t break.
2. Pour in water and bring to a boil.
3. Taste and adjust salt if needed.

### Step 6: Cook the Tehri

* **Pressure Cooker Method:**
  Close the lid and cook for 2 whistles on medium heat. Turn off heat and let pressure release naturally.

* **Pot Method:**
  Cover and cook on low heat for 15–18 minutes until rice is fluffy and water absorbed.

### Step 7: Final Touch

1. Gently fluff the rice with a fork.
2. Garnish with fresh coriander leaves and sprinkle lemon juice if desired.

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## Serving Suggestions

* Serve hot with plain yogurt, raita, pickle, or green chutney.
* Pairs well with papad or salad.

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## Food Categories

Vegetarian, Indian Cuisine, North Indian, Rice Dish, One-Pot Meal, Comfort Food, Lunch, Dinner

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## Meal Type

Main Course

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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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Sponge dosa

## Sponge Dosa Recipe

### Description

Sponge dosa is a soft, thick, and porous dosa variety made from fermented rice and urad dal batter. Unlike crispy dosas, sponge dosa is fluffy and light, with a spongy texture that absorbs chutney and sambar well. It is popular in South Indian households and is easy to digest.

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## Ingredients

### For the Batter

* Raw rice – 2 cups
* Urad dal (split black gram, skinless) – ½ cup
* Fenugreek seeds (methi) – 1 teaspoon
* Cooked rice (optional, for extra softness) – ¼ cup
* Water – as required (for soaking and grinding)
* Salt – to taste

### For Making Dosa

* Oil or ghee – as needed (for greasing the pan)

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## Instructions

### Step 1: Soaking

1. Wash the raw rice thoroughly 2–3 times until the water runs clear.
2. Wash urad dal and fenugreek seeds together.
3. Soak the rice in enough water for 6–8 hours.
4. Soak urad dal and fenugreek seeds separately for 4–6 hours.
5. If using cooked rice, soak it along with raw rice for the last 30 minutes.

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### Step 2: Grinding

1. Drain the soaked urad dal and fenugreek seeds.
2. Grind them with minimal water to a smooth, fluffy batter.
3. Drain the soaked rice and grind it to a slightly coarse or smooth batter, adding water gradually.
4. Mix both batters together in a large bowl.
5. Add salt and mix well using your hand (this helps fermentation).
6. The batter should be thick but pourable.

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### Step 3: Fermentation

1. Cover the batter and keep it in a warm place for 8–12 hours or overnight.
2. Once fermented, the batter will rise in volume and develop tiny air bubbles.
3. Gently mix the batter without deflating it.

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### Step 4: Making Sponge Dosa

1. Heat a flat non-stick or cast iron pan on medium heat.
2. Lightly grease the pan with oil or ghee.
3. Pour a ladleful of batter onto the center of the pan.
4. Do not spread the batter; let it spread naturally into a thick circle.
5. Cover the pan with a lid and cook on low to medium heat.
6. Cook until the top surface shows holes and the bottom turns light golden.
7. Do not flip the dosa.
8. Remove gently from the pan.

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### Step 5: Serving

* Serve hot sponge dosa with coconut chutney, tomato chutney, vegetable kurma, or sambar.

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## Food Categories

South Indian, Indian Cuisine, Vegetarian, Fermented Food, Healthy Food, Traditional Recipe

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## Meal Category (Time of Day)

Breakfast, Light Lunch, Dinner

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## Meal Type

Main Course

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Handvo

## Handvo (Gujarati Savory Lentil & Rice Cake)

### Description

Handvo is a traditional Gujarati savory cake made from a fermented batter of rice and mixed lentils, flavored with spices and vegetables, and cooked until crisp outside and soft inside. It is nutritious, filling, and commonly enjoyed with chutney or curd.

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## Ingredients

### For Handvo Batter

* 1 cup rice (regular or idli rice)
* ½ cup toor dal (split pigeon peas)
* ¼ cup chana dal (split Bengal gram)
* ¼ cup urad dal (split black gram)
* ¼ cup moong dal (split green gram)
* 1 cup sour curd (yogurt)
* ½ to ¾ cup water (as needed)
* 1 tablespoon ginger-green chili paste
* 1 teaspoon turmeric powder
* 1 teaspoon red chili powder (adjust to taste)
* 1 teaspoon coriander powder
* 1 teaspoon cumin powder
* Salt to taste
* 1 teaspoon sugar (optional, for balance)
* 1 tablespoon lemon juice (optional)

### Vegetables (Finely Chopped or Grated)

* 1 cup bottle gourd (lauki/dudhi)
* ½ cup carrot
* ¼ cup capsicum (optional)
* 2 tablespoons fresh coriander leaves

### For Tempering (Tadka)

* 2 tablespoons oil
* 1 teaspoon mustard seeds
* 1 teaspoon sesame seeds
* 1 pinch asafoetida (hing)
* 8–10 curry leaves

### For Cooking

* 1 tablespoon fruit salt (Eno) or 1 teaspoon baking soda
* Oil for greasing and drizzling

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## Instructions

### Step 1: Soaking

1. Wash rice and all lentils together thoroughly.
2. Soak them in enough water for **6–8 hours** or overnight.

### Step 2: Grinding & Fermentation

1. Drain the soaked rice and lentils.
2. Grind into a **slightly coarse batter** using minimal water.
3. Transfer batter to a large bowl.
4. Add sour curd and mix well.
5. Cover and allow to ferment for **8–12 hours** in a warm place until slightly bubbly and tangy.

### Step 3: Preparing the Batter

1. Add salt, turmeric, red chili powder, coriander powder, cumin powder, sugar, ginger-chili paste, and lemon juice.
2. Mix well.
3. Add grated vegetables and chopped coriander.
4. Adjust batter consistency — it should be thick but pourable.

### Step 4: Tempering

1. Heat oil in a small pan.
2. Add mustard seeds; let them crackle.
3. Add sesame seeds, hing, curry leaves.
4. Pour this tempering into the batter and mix gently.

### Step 5: Cooking Handvo (Pan Method)

1. Heat a thick-bottomed pan or kadhai and grease it well.
2. Add fruit salt (Eno) to the batter and mix gently.
3. Immediately pour batter into the pan and spread evenly.
4. Drizzle oil around the edges.
5. Cover and cook on **low flame for 15–20 minutes**.
6. Once bottom turns golden and crisp, flip carefully.
7. Cook uncovered for another **10–12 minutes** until cooked through.

*(Alternatively, Handvo can be baked at 180°C for 35–40 minutes.)*

### Step 6: Serving

1. Remove from heat and let it rest for 5 minutes.
2. Cut into wedges.
3. Serve hot with green chutney, garlic chutney, or curd.

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## Food Categories

Gujarati Cuisine, Indian Snack, Savory Cake, Fermented Food, Vegetarian Dish, Traditional Indian Food

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## Meal Category (Time of Eating)

Breakfast, Brunch, Evening Snack, Light Dinner

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## Meal Type

Vegetarian, High-Protein, Wholesome Meal, Fermented Meal

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Handvo