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Burger

Ingredients: For the patty: Boiled potatoes, mixed vegetables (carrots, peas, corn, beans), bread crumbs, green chili, ginger, garlic, garam masala, cumin powder, coriander powder, turmeric powder, salt, pepper, lemon juice, fresh coriander leaves, oil for frying. For the burger assembly: Burger buns, lettuce leaves, tomato slices, onion slices, cheese slices (optional), ketchup, mayonnaise

Recipe: To make the veg burger patties, start by boiling and mashing 2-3 medium-sized potatoes. In a pan, heat a little oil and sauté finely chopped vegetables like carrots, peas, corn, and beans until they are tender. Add green chili, ginger, and garlic, followed by garam masala, cumin powder, coriander powder, turmeric powder, salt, and pepper. Cook for a couple of minutes to blend the flavors, then mix in the mashed potatoes, fresh coriander leaves, and lemon juice. Once everything is well combined, let the mixture cool slightly. Shape the mixture into round patties. Coat them lightly in bread crumbs and fry in hot oil until golden and crispy on both sides. To assemble the burger, slice the burger buns and toast them lightly. Spread ketchup, mayonnaise, and mustard (optional) on the buns. Place a lettuce leaf, followed by the cooked patty, a slice of tomato, onion, and cheese (optional). Close the bun and serve with your favorite sides. Enjoy this delicious, crispy veg burger!

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Tandoori Aloo Tikka

Ingredients: Boiled potatoes (peeled and cubed), thick yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric powder, garam masala, coriander powder, cumin powder, kasuri methi (dried fenugreek leaves), chaat masala, salt, oil, fresh coriander leaves (chopped), skewers (wooden or metal).

Recipe: Start by boiling the potatoes until soft, then peel and cube them. In a large bowl, mix thick yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric powder, garam masala, coriander powder, cumin powder, kasuri methi, chaat masala, salt, and a tablespoon of oil. Add the boiled potato cubes to the marinade and coat them well. Let the potatoes marinate for at least 30 minutes to an hour. Preheat your oven to 200°C (400°F) or heat a grill. Thread the marinated potato cubes onto skewers and brush them with a little oil. Grill or bake the skewers for 15-20 minutes, occasionally basting with oil to keep them moist. Once golden and slightly charred, remove from the oven, garnish with fresh coriander leaves, and serve with a side of mint chutney or yogurt dip. Enjoy your delicious tandoori aloo tikka!

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Bombay Sandwich

Ingredients: White bread slices, boiled potatoes (sliced), cucumber (sliced), tomatoes (sliced), onion (thinly sliced), coriander leaves (chopped), green chutney (coriander-mint chutney), butter, chaat masala, black salt, red chili powder, lemon juice, salt.

Recipe: Start by spreading butter on one side of each bread slice. Next, apply a generous amount of green chutney on the other side of the bread. Layer one slice with boiled potato slices, followed by cucumber, tomato, and onion slices. Sprinkle chaat masala, black salt, red chili powder, and a little salt over the vegetables. Squeeze a few drops of lemon juice on top. Place another slice of bread on top, chutney side down, to form the sandwich. Press it lightly to hold it together. You can either serve it as a whole sandwich or cut it into halves or quarters. Optionally, you can grill the sandwich for a crispy texture. Garnish with chopped coriander leaves and serve with a side of potato chips or a cold drink. Enjoy your refreshing Bombay sandwich!

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Veg Manchurian

Ingredients: Cabbage (finely chopped), carrot (grated), green beans (finely chopped), cornflour, all-purpose flour (maida), ginger-garlic paste, green chilies (finely chopped), salt, black pepper, oil (for deep frying), oil (for cooking gravy), ginger-garlic paste, green chilies (sliced), onion (chopped), bell peppers (chopped), soy sauce, red chili sauce, tomato ketchup, vinegar, cornflour (dissolved in water), spring onions (chopped), water.

Recipe: In a large bowl, mix finely chopped cabbage, grated carrot, and chopped green beans. Squeeze out the excess moisture from the vegetables. Add cornflour, all-purpose flour, ginger-garlic paste, chopped green chilies, salt, and black pepper. Mix everything into a dough-like consistency and shape into small balls. Heat oil in a deep pan and fry the balls in batches until golden and crisp. Remove and set aside on paper towels to drain excess oil. For the gravy, heat oil in a pan and sauté ginger-garlic paste and sliced green chilies for 30 seconds. Add chopped onion and bell peppers, cooking for a couple of minutes. Add soy sauce, red chili sauce, tomato ketchup, and vinegar, mixing well and cooking for 2-3 minutes. Add water, bring it to a boil, and then add the dissolved cornflour to thicken the gravy. Season with salt and adjust the consistency by adding more water if needed. Gently add the fried veg balls into the gravy and cook for 3-4 minutes. Garnish with chopped spring onions and serve hot. Enjoy your Veg Manchurian with fried rice or noodles!

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White Sauce Pasta

Ingredients: Pasta (penne, fusilli, or spaghetti), butter, all-purpose flour (maida), milk, cream, garlic (minced), grated cheese (cheddar or Parmesan), salt, black pepper, mixed herbs (optional), olive oil, water (for boiling pasta), fresh basil or parsley (for garnish).

Recipe: Start by boiling the pasta in salted water according to the package instructions until al dente. Drain the pasta and set aside. In a large pan, heat olive oil and 1 tablespoon of butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Next, add the remaining butter and let it melt, then add the all-purpose flour. Stir constantly for about 1-2 minutes to make a smooth roux. Gradually pour in the milk while stirring continuously to avoid lumps. Cook the sauce for about 5-7 minutes until it thickens. Once the sauce thickens, add cream, salt, black pepper, and grated cheese. Stir until the cheese melts completely. Taste and adjust seasoning if needed. Add the boiled pasta to the sauce and mix gently to coat the pasta evenly. Garnish with fresh basil or parsley and serve hot. Optionally, you can sprinkle extra grated cheese and mixed herbs for added flavor. Enjoy your creamy and delicious white sauce pasta!

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Cheese Dosa

Ingredients: Dosa batter, butter or ghee, grated cheese (cheddar, mozzarella, or a mix), finely chopped onions (optional), finely chopped tomatoes (optional), finely chopped capsicum (optional), green chilies (optional), coriander leaves (for garnish), salt, oil (for cooking).

Recipe: Heat a non-stick tava or griddle and grease it lightly with oil or ghee. Once it's hot, pour a ladle of dosa batter onto the center and spread it in a circular motion to form a thin dosa. Cook the dosa on medium heat until the bottom is golden brown and crispy. While the top is still slightly soft, sprinkle grated cheese evenly over the dosa. Add any optional ingredients like chopped onions, tomatoes, capsicum, or green chilies if desired. Cover the dosa with a lid and let it cook for 2-3 minutes, allowing the cheese to melt. Once the cheese is melted and bubbly, fold the dosa in half or roll it up. Garnish with fresh coriander leaves and serve hot with coconut chutney or sambar. Enjoy your cheesy, delicious dosa!

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Paneer Makhani

Ingredients: Butter, oil, cumin seeds, onion (chopped), ginger-garlic paste, tomatoes (chopped), cashews, green chili (optional), Kashmiri red chili powder, turmeric powder, garam masala, coriander powder, salt, sugar, fresh cream, paneer (cut into cubes), kasuri methi (dried fenugreek leaves), fresh coriander leaves (chopped).

Recipe: Heat butter and oil in a pan, add cumin seeds, and let them splutter. Sauté chopped onions until golden brown, then add ginger-garlic paste and cook until the raw smell disappears. Add chopped tomatoes, cashews, and green chili (if using), and cook until the tomatoes are soft. Let it cool, then blend into a smooth paste. Return the paste to the pan, add Kashmiri red chili powder, turmeric powder, garam masala, coriander powder, sugar, and salt, mixing well. Add water to adjust the consistency and simmer for 5-7 minutes. Add paneer cubes, sprinkle crushed kasuri methi, and mix gently. Stir in fresh cream, simmer for 2-3 minutes, and garnish with chopped coriander leaves. Serve hot with naan, roti, or rice.

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Kathi Roll

Ingredients: All-purpose flour (maida), wheat flour (optional), salt, water, oil or ghee (for cooking the parathas), chicken or paneer (cubed) or mixed vegetables, onion (sliced), tomatoes (sliced), capsicum (sliced), green chilies (sliced), ginger-garlic paste, red chili powder, garam masala, cumin powder, lemon juice, fresh coriander leaves (chopped), green chutney (coriander-mint chutney), sweet chutney (optional), oil (for sautéing).

Recipe: In a mixing bowl, combine all-purpose flour, wheat flour (if using), and salt. Gradually add water and knead into a soft dough. Let it rest for 20-30 minutes. Divide the dough into small balls, roll each into a round disc, and cook on a hot griddle with a little oil or ghee on both sides until golden brown. Set aside. In a pan, heat oil and sauté sliced onions, green chilies, and ginger-garlic paste until the onions soften. Add chopped tomatoes and capsicum, cooking until soft. Add your choice of protein (chicken or paneer) or vegetables, and cook for 5-7 minutes. Add red chili powder, garam masala, cumin powder, salt, and lemon juice, and cook until the mixture is dry and well-coated with spices. Garnish with fresh coriander leaves. To assemble, spread green chutney and sweet chutney (optional) on a cooked paratha. Add the filling and roll it up tightly. Optionally, wrap the roll in parchment paper for easy handling. Serve with extra chutney or a side salad.

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Kashmiri Pulao

Ingredients: Basmati rice, water, ghee or oil, whole spices (1-2 bay leaves, 4-5 cloves, 2-3 green cardamom pods, 1 cinnamon stick), onions (thinly sliced), ginger (julienned), garlic (minced), mixed dry fruits (cashews, almonds, raisins, pistachios), pomegranate seeds (optional), saffron strands (soaked in warm milk), cinnamon powder (optional), garam masala, salt, sugar, fresh coriander leaves (chopped), and fresh cream (optional).

Recipe: Start by washing and soaking basmati rice for about 30 minutes, then drain the rice. In a large pot or pressure cooker, heat ghee or oil. Add whole spices like bay leaves, cloves, cardamom, and cinnamon, and sauté for a few seconds until fragrant. Add thinly sliced onions and sauté until golden brown. Then, add ginger and garlic, and sauté for another 1-2 minutes. Now, add the drained rice to the pan and sauté for a couple of minutes, allowing the rice to absorb the flavors. Pour in water (about 1.5 to 2 cups for 1 cup rice), salt, sugar, and garam masala. Bring to a boil, then reduce the heat, cover the pan, and let it cook for 10-12 minutes until the rice is cooked through. While the rice is cooking, in a separate pan, heat a little ghee and lightly fry the dry fruits (cashews, almonds, raisins, and pistachios) until golden and aromatic. Once the rice is done, fluff it gently with a fork and stir in the fried dry fruits, saffron milk, pomegranate seeds (if using), and a pinch of cinnamon powder. Optionally, you can add a little cream for extra richness. Garnish with fresh coriander leaves and serve hot. Enjoy your aromatic and flavorful Kashmiri Pulao with raita or a curry of your choice!

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