Ingredients:

1. Paneer - 2 cups , cubed
2. Ginger garlic paste - 2 tsp
3. Yogurt - 1 cup
4. Red chilli powder - 3/4 tsp
5. Coriander powder - 1/2 tsp
6. Turmeric powder - 1/4 tsp
7. Garam masala - 1/2 tsp
8. Chaat masala - 1/2 tsp
9. lemon juice - 1 tsp
10. Kasuri methi - 1/2 tsp
11. Salt - as needed
12. Oil - for brushing
13. Cubed onion - 1/2 cup
14. Cubed capsicum - 1/2 cup
15. Sliced onion - for garnishing
16. Lemon wedges - for garnishing
17. Wooden skewers - as needed

Preparation:

• In a large bowl, add yogurt, ginger garlic paste, red chilli powder, coriander powder, turmeric powder, garam masala, chaat masala,lemon juice, kasuri methi  and enough salt.Mix everything well.
• To this marinade, add the cubed paneer, onion and capsicum.Mix everything well , Cover and refrigerate for at least 4 hours.
• Submerge wooden skewers in water for 30 minutes before using it in order to prevent burning.
• For preparing  tikka, preheat oven to 350 F. Take out the wooden skewers from water and wipe it off using a paper towel.
• Take a skewer and thread the paneer cubes along with chopped veggies in between. Repeat the same with the remaining paneer and veggies.
• Place the paneer skewers on a tray lined with aluminium foil and keep it in the oven.After 20 minutes, flip them over, brush with some oil and bake for another 15 minutes .
• Remove from the oven , Garnish with onion slices , lemon wedges and serve paneer tikka with cilantro or mint chutney.

Ingredients:

1. Basmati rice - 2 cups
2. Ghee - 2 tbsp
3. Ginger garlic paste - 2 tsp
4. Chopped onion - 1 cup
5. Shahi jeera - 1/2 tsp
6. Cardamom - 4 nos
7. Cloves - 5 nos
8. Cinnamon - 1 inch stick
9. Bay leaf - 1 
10. Star anise - 1
11. Chopped tomato - 1/2 cup
12. Chopped green chillies - 1 tsp
13. Chopped vegetables - 1 cup
14. Yogurt - 1/4 cup
15. Chopped coriander leaves - 2 tbsp
16. Chopped mint leaves - 1 tbsp
17. Red chilli powder - 1 tsp
18. Turmeric powder - 1/4 tsp
19. Coriander powder - 1 tsp
20. Garam masala - 1/2 tsp
21. Biriyani masala - 1/2 tsp(optional)
22. Water - 5   cups
23. Salt - as needed
24. Thinly sliced onion - 1/2 cup( for frying)
25. Ghee fried cashews - 2 tbsp
26. Chopped mint, coriander leaves - for garnishing

Preparation:

• Wash well and soak basmati rice in enough water for 30 minutes.Drain the excess water and set it aside.
• Heat 2 tbsp ghee in a  heavy bottomed pan. Add shahi jeera, cardamom ,cloves, cinnamon stick, bay leaf, and star anise and fry them for few seconds.
• Add in chopped onion and saute until translucent.To this, add the ginger garlic paste and saute again until the raw smell is gone.
• Next add, red chilli powder, turmeric powder, coriander powder, garam masala and biriyani masala. Mix everything well and saute again for few seconds,
• Add in chopped tomatoes along with chopped green chillies.Cook until the tomatoes gets mushy.
• To this mixture, add 1/4 cup yogurt along with chopped mint and coriander leaves.Add enough salt and mix well.
• Add rice to this and mix again.Next, add 5 cups of water and bring it to boil.Taste check for salt and add more if needed.
• Cover the pan with lid, and cook under medium to low flame until done.While the rice gets cooked, fry the thinly sliced onion in enough oil until golden brown. Drain onto a paper towel and set aside.
• Fluff the rice using a fork.Garnish it with the fried onions, cashews chopped mint and coriander leaves.
• Serve warm with raita, fryums and pickle or any gravy of your choice.

Ingredients:

1. Potatoes - 6-7 nos
2. Salt - as needed
3. Oil - for deep frying

Preparation:

• Slice potatoes very thin using a potato slicer/ mandoline.
• In a large bowl, take water and add the sliced potatoes .Set it aside for 30 minutes.
• After 30 minutes, drain the water  and using a paper towel, absorb all the excess water from the potato slices.
• Heat oil enough for deep frying.When it is hot, add the slices carefully in small batches.Fry them until golden brown and crispy.
• Remove from oil to a paper towel and season the chips with enough salt immediately.
• Repeat the same with the remaining slices.

Ingredients:

1. Grated carrot - 2 cups
2. Ghee - 2 tbsp + 1 tbsp
3. Sugar - 1/2 cup
4. Whole milk - 2 cups
5. Cardamom powder - 1/2 tsp
6. Raisins - 1 tbsp
7. Chopped almonds/cashews - 1 tbsp

Preparation:

• Heat 2 tbsp ghee in  a heavy bottomed or non stick pan.Fry the raisins and cashews/almonds.Set it aside.
• Add in grated carrot to the same pan and fry for 4-5 minutes. To this, add milk and bring it to boil.Simmer it for 10 -15 minutes stirring in between.
• Add in sugar and cardamom powder. Cook until the mixture becomes thick.
• Add the remaining 1 tbsp ghee and mix well.Cook for few more minutes and switch off the flame.
• To this cooked halwa, add the ghee fried raisins and cashews/almonds.Mix well.Serve hot or warm.

Ingredients:

1. Bread - 3 slices
2. Capsicum, finely chopped - 1/4 cup
3. Olive oil - 1 tsp
4. Garlic powder - a pinch(optional)
5. Red chilli flakes - 1/4 tsp
6. Shredded cheese  (mozzarella or parmesan) - 1/2 cup

Preparation:

• Preheat oven to 300 F.
• In a bowl, add  the finely chopped capsicum, olive oil, garlic powder, red chilli flakes and shredded cheese .Mix them well.
• Take a bread slice, top it with the cheese capsicum mixture.Repeat the same with the remaining slices.Place the prepared bread slices on a baking tray and bake for 7-8 minutes or until the cheese gets melted.
• Take them out of the oven and cut into triangles.Serve hot with tomato ketchup.

Ingredients:

1. Cooked rice - 3 cups
2.  Corn kernels - 1 cup
3. Chopped capsicum - 1/2 cup
4. Chopped onion - 1/2 cup
5. Chopped garlic - 1 tsp
6. Soy sauce - 2 tbsp
7. Pepper powder - 1/2 tsp
8. Chopped green onion - for garnishing
9. Salt - as needed
10. Vegetable oil - as needed

Preparation:

• Heat oil in a pan, add in chopped garlic and fry for few seconds.Next, add chopped onion and saute until translucent.
• To this, add chopped capsicum along with corn kernels and cook for 4-5 minutes.Add  pepper powder and soy sauce .Stir everything well.Add enough salt and mix again.
• Finally add  in cooked rice and give a quick stir.Sprinkle more pepper powder if needed.Switch off the flame.
• Garnish with chopped green onions and serve hot with any gravy or manchurian of your choice.

Ingredients:

1. Brinjal (small) - 4 
2. Rice flour - 2 tbsp
3. Red chilli powder - 1/2 tsp
4. Turmeric powder - 1/4 tsp
5. Lemon juice - 1/2 tsp
6. Asafoetida - a pinch
7. Salt - as needed
8. Oil - for shallow frying

Preparation:

• In a bowl, mix together rice flour, red chilli powder, turmeric powder, asafoetida,salt and lemon juice.Add enough water to form a thick batter.
• Wash well and cut brinjal into thin slices.In a pan, heat oil enough for shallow frying the brinjal pieces.Dip each piece in the prepared batter and shallow fry both sides until golden brown and crispy.Drain onto a paper towel.
• Serve hot with rice.

Ingredients:

1. Button mushroom - 250 gm
2. Maida/All purpose flour - 1/2 cup
3. Cornstarch - 1 tbsp
4. Ginger garlic paste - 1 tsp
5. Kashmiri red chilli powder - 1/2 tsp
6. Onion, cubed - 1/2 cup
7. Capsicum(I used red, green and yellow mixed)- 1/2 cup
8. Chopped garlic - 1 tsp
9. Soy sauce - 2 tbsp
10. Tomato Ketchup - 1 tbsp
11. Red chilli sauce -2 tsp
12. Coriander leaves/spring onions - for garnishing
13. Salt - as needed
14. Vegetable oil - as needed

Preparation:

• In a mixing bowl, combine together, maida, cornstarch, red chilli powder, ginger garlic paste and salt.Add enough water to make a semi thick batter.
• Clean the mushrooms well and cut them into quarters.Dip each piece in the prepared batter and deep fry them until golden brown and crispy.Drain onto paper towels.
• In a non stick pan, heat oil and add in chopped garlic.Fry it for few seconds.Add in cubed onion and saute for 2-3 minutes.To this, add tomato ketchup, soy sauce and red chilli sauce . 
• Add in cubed capsicum.Mix well and cook for 2-3 minutes.Do not over cook capsicum.
• Sprinkle enough salt.Next, add the deep fried mushrooms and mix well until the mushrooms are coated with the sauce mixture.Switch off the flame.
• Garnish with chopped coriander leaves or spring onions.Serve hot with rice.

Ingredients:

1. Roasted peanuts - 1 cup
2. Chopped onion - 1/2 cup
3. Tomato - 1, chopped
4. Grated carrot - 1/4 cup
5. Chopped coriander leaves - 2 tbsp
6. Red chilli powder - 1/2 tsp
7. Cumin powder - 1/2 tsp
8. Chaat masala - 1/2 tsp
9. Lemon juice - 2 tsp
10. Salt - to taste

Preparation:

• In a bowl, take chopped onion, chopped tomato, grated carrot and chopped coriander leaves.
• Add in red chilli powder, cumin powder, chaat masala , lemon juice and enough salt.Mix everything well.
• Add peanuts and mix again. Taste check for salt and add more if needed.Garnish with grated carrot and chopped coriander leaves.
• Serve immediately.

Ingredients:

1. Ripe mango, diced - 1 cup
2. Chopped onion - 1/2 cup
3. Chopped tomato - 1/4 cup
4. Jalapeno pepper - 1, chopped finely
5. Chopped cilantro - 1 tbsp
6. Lemon juice - 1 tbsp
7. Salt - to taste

Preparation:

• In a large bowl, add chopped mango, onion, tomato, jalapeno, and cilantro.
• Add in lemon juice and sprinkle enough salt.Mix everything well.
• Let it sit for 10 minutes before serving.Serve with tortilla chips or as salad.

Ingredients:

1. Cooked rice - 4 cups
2. Finely chopped onion - 1/2 cup
3. Chopped capsicum - 1/4 cup
4. Chopped tomato - 1/2 cup
5. Green peas - 1/2 cup
6. Ginger garlic paste - 1 tbsp
7. Cumin seeds - 1/2 tsp
8. Butter - 2 tbsp
9. Red chilli powder - 1/2 tsp
10. Turmeric powder - 1/4 tsp
11. Pav bhaji masala - 2 tbsp
12. Lemon juice - 1 tbsp
13. Coriander leaves - 2 tbsp.chopped
14. Salt - as needed

Preparation:

• Cook rice to perfect consistency and let it cool completely .You can also use leftover rice.
• Heat butter in a pan and add in cumin seeds.Let it splutter.Add finely chopped onion and saute for few minutes.
• To this, add ginger garlic paste and saute until the onion turns soft.
• Add in chopped capsicum ,tomato and green peas.Cook over high flame for 3-4 minutes.
• Add turmeric powder, red chilli powder, pav bhaji masala and enough salt.Mix everything well.
• To this, add cooked rice and mix well without breaking it.Cover and cook on medium flame for 2-3 minutes.Open the lid, add lemon juice along with coriander leaves, give a mix and switch off the flame.
• Garnish with coriander leaves and serve hot with raita or any gravy of .your choice.

Ingredients:

1. Tomato - 4 nos, chopped
2. Onion  - 1 , chopped
3. Chopped garlic - 1/2 tsp
4. Channa dal/kadala parippu - 1 tbsp
5. Urad dal/uzhunnu - 1 tsp
6. Kashmiri red chilli powder - 1/2 tsp
7. Asafoetida/hing/kayam - 2 pinches
8. Mustard seeds - 1/2 tsp
9. Dry red chillies - 1 or 2
10. Curry leaves - 1 spring
11. Salt - as needed
12. Oil - as needed

Preparation:

• Heat oil in a pan .Add channa dal and urad dal.Fry until golden brown.Add in chopped garlic and fry for few seconds.
• Next, add chopped onion and saute until the onion becomes translucent and golden brown.To this, add chopped tomato and cook well.The tomatoes should turn mushy and soft.
• Add in kashmiri red chilli powder along with two pinches of asafoetida and enough salt.Mix everything well and cook for 2-3 minutes.Switch off the flame and let it cool completely.
• Transfer to a blender and blend until smooth.No need of adding water while grinding.If the mixture is too thick, you can add 1-2 tsps of water.
• In another pan , heat some oil and splutter mustard seeds.Add broken red chilli along with curry leaves and fry for few seconds.Add chutney to the pan and mix everything well.Switch off the flame and serve with idli, dosa etc.

Ingredients:

1. Cauliflower florets - 3 cups
2. Ginger garlic paste - 1.5 tsp
3. Yogurt - 1/4 cup
4. Kashmiri red chilli powder - 1 tsp
5. Turmeric powder - 1/2 tsp
6. Garam masala - 1/2 tsp
7. Pepper powder - 1/4 tsp
8. Lemon juice - 1 tsp
9. Salt - as needed
10. Vegetable oil - as needed

Preparation:

• Wash the cauliflower florets well and set aside.
• In a large bowl, mix together yogurt, ginger garlic paste,red chilli powder, turmeric powder, garam masala, pepper powder, lemon juice and salt.
• Add cauliflower florets to this mixture and mix well.Let it marinate for 1 hour.
• Preheat oven to 400 F.Take a baking tray and line it with aluminium foil.Arrange the marinated cauliflower florets on the tray and place it inside the oven.
• Bake them for 30 minutes.After that, set the oven to broil mode,brush some oil on the florets and grill it for 5-6 minutes.Flip them in between .Be careful not to burn them.
• Remove from the oven, garnish with some sliced onion and serve hot.

Ingredients:

1. Bread - 6 slices
2. Pizza sauce/Tomato ketchup - 3 tbsp
3. Chopped onion  - 1/2 cup
4. Chopped tomato - 1/2 cup
5. Chopped capsicum - 1/4 cup
6. Olive oil - 2 tsp
7. Italian seasoning - 1/2 tsp
8. Pepper powder - 1/4 tsp
9. Garlic powder - 1/4 tsp(optional)
10. Salt - a small pinch
11. Grated mozzarella cheese - 1/2 cup
12. Butter - 1 tbsp

Preparation:

• Take chopped onion,tomato and capsicum in a bowl.Add olive oil, Italian seasoning,pepper powder, garlic powder and a pinch of salt.Mix everything well and keep it aside.
• Take a slice of bread, spread a tbsp of pizza sauce or tomato ketchup.Place chopped veggie mixture on top of it and top it with grated cheese.Cover with another bread slice.Repeat the same with the remaining bread slices.
• Heat a pan and melt some butter.Place the prepared sandwich on the pan and toast until golden brown and crispy.Carefully, turn upside down and toast until the cheese is melted.
• Transfer to a plate.Cut into triangles and serve hot with any sauce of your choice.

Ingredients:

1. Dosa batter - 2 cups(click here for recipe)
2. Chopped red onion - 1/2 cup
3. Chopped coriander leaves - 2 tbsp
4. Chopped green  chilli - 1/2 tsp
5. Grated ginger - 1/4 tsp
6. Oil - as needed

Preparation:

• In a bowl, mix together chopped onion, coriander leaves, green chilli, and grated ginger.Set aside.
• Heat a non stick pan or tawa on high flame.Once the pan gets heated, reduce the flame and grease it with oil.
• Pour a ladleful of batter on it and spread in circular motion.The dosa should not be too thin.
• Sprinkle the prepared onion mixture on top and drizzle some oil if needed.
• Cook till its base turns golden brown and after that, flip it and cook for 2-3 minutes or until done.Repeat the same with the remaining batter.
• Serve hot with chutney, sambar etc.

Ingredients:

For mushroom tikka:

1. Cleaned and halved button mushroom - 3 cups
2. Ginger garlic paste- 1 tsp
3. Thick curd/Greek yogurt - 1/4 cup
4. Corn flour - 2 tbsp
5. Red chilli powder - 1/2 tsp
6. Turmeric powder - 1/4 tsp
7. Lemon juice - 1 tsp
8. Garam masala - 1/2 tsp
9. Salt - as needed
10. Cubed green capsicum - 1/2 cup

For masala:

1. Chopped onion - 1.5 cups
2. Tomato - 3 nos
3. Chopped ginger - 1 tsp
4. Chopped garlic - 1 tsp
5. Chopped green chilli - 1 tsp
6. Black peppercorn - 5 nos
7. Cumin seeds - 1 tsp
8. Green cardamom - 2 nos
9. Cloves - 3 nos
10. Cinnamon  - 1/2 inch stick
11. Red chilli powder - 1 tsp
12. Coriander powder - 2 tsp
13. Turmeric powder - 1/2 tsp
14. Garam masala - 1/2 tsp
15. Cream - 1/4 cup
16. Kasoori methi - 1 tsp
17. Salt - as needed
18. Oil - as needed
19. Coriander leaves - for garnishing

Preparation:

Tikka:

• In a bowl, mix together thick curd, ginger garlic paste, corn flour, red chilli powder,turmeric powder, garam masala, Lemon juice and salt to form a smooth paste.Add mushroom to this bowl and coat it evenly with the mixture.Transfer  mushrooms to a lined baking tray .
• Preheat oven to 350 F and bake it for  15 minutes.Set oven to broil mode and broil the same along with cubed capsicum for 10 minutes turning sides in between.Be careful not to burn it.Remove from oven and set aside.
• Instead of baking and broiling, you can shallow fry the  mushroom and capsicum .

Masala:

• Heat oil in a pan and add cumin seeds.Let it splutter.Add in black peppercorns,green cardamom, cloves and cinnamon stick.Fry for few seconds.Add chopped ginger and garlic and fry until the raw smell is gone.Add in chopped onion along with green chilli and enough salt;Saute until the onion turns translucent.
• Next, add turmeric powder, red chilli powder, garam masala and coriander powder.Fry  for few seconds.Throw in chopped tomato and cook it for 4-5 minutes.Mix everything well and switch off the flame.Let it cool completely.
• Grind this mixture to form a smooth paste.In the same pan, add 2 tsp oil and saute this mixture for 4-5 minutes or until the oil separates.Add enough water needed for a semi thick gravy and bring it to boil.To this, add the prepared mushroom tikka and capsicum.Reduce the flame, cover and cook for 2-3 minutes.
• Taste check for salt and add more if needed.Add cream and mix well.Sprinkle crushed kasoori methi and give a gentle mix .Garnish with chopped coriander leaves and serve hot with naan, rice or chapathi.

Ingredients:

1. Cooked rice - 3 cups
2. Onion - 1, chopped
3. Ginger garlic paste - 1 tsp
4. Tomato - 4, chopped
5. Chopped green chilli - 1 tsp
6. Mustard seeds - 1 tsp
7. Cumin seeds - 1/2 tsp
8. Curry leaves - 1 spring
9. Turmeric powder - 1/4 tsp
10. Red chilli powder - 1/2 tsp
11. Garam masala - 1 tsp
12. Asafoetida - a pinch
13. Vegetable oil - 1 tbsp
14. Salt - as needed

Preparation:

• Heat oil in a pan and add cumin seeds and mustard seeds.Let it splutter.Add in curry leaves and chopped green chillies.Fry for few seconds.
• Next, add chopped onion along with ginger garlic paste and saute until the onion turns translucent.Add in enough salt.
• Reduce heat and add turmeric powder, asafoetida,  red chilli powder and garam masala. Mix everything well.To this, add chopped tomato and cook for 4-5 minutes.Mash it well.
• Finally, add in cooked rice along with enough salt  and mix gently without breaking the rice.Mix until the whole rice is coated evenly with the masala. Cover and cook under low flame for 1-2 minutes.Switch off the flame and serve with raita or any gravy of your choice.

Ingredients:

1. Bread - 4 slices
2. Finely chopped garlic - 1 tsp
3. Onion - 1, thinly sliced
4. Capsicum - 1 , thinly sliced 
5. Soy sauce - 2 tsp
6. Tomato sauce - 1 tbsp
7. Red chilli sauce - 1 tsp
8. Salt - as needed
9. Oil - as needed
10. Chopped coriander leaves - for garnishing(optional)

Preparation:

• Heat a pan and toast the bread slices until it becomes crispy.You can toast bread slices in the oven too.Cut them into small squares and set aside.
• In the same pan heat oil and add finely chopped garlic.Fry for few seconds.Add in sliced onion and saute until it becomes translucent.
• Add soy sauce, red chilli sauce and tomato ketchup.Mix everything well.Throw in sliced capsicum and cook for 1-2 minutes.Do not over cook it.Add enough salt and mix well.
• Finally add the cubed bread slices and mix gently until it gets evenly coated with the sauce mixture.Taste check for salt and sprinkle more if needed.
• Garnish with chopped coriander leaves.This is completely optional.Serve hot .

Ingredients:

1. Potato - 3 nos
2. Olive oil/vegetable oil - 2 tsp
3. Finely chopped garlic/garlic powder - 1 tsp
4. Pepper powder - 1/2 tsp
5. Red chilli powder - 1/2 tsp
6. Lemon juice - 1 tsp
7. Salt - as needed
8. Cilantro/coriander leaves - for garnishing

Preparation:

• Preheat oven to 375 F.
• Wash potatoes and remove the skin.Cut them into equal sized wedges.
• Coat them with all the listed ingredients except cilantro and transfer to a lined baking tray.
• Bake them for 35 - 40 minutes or until done.Garnish with finely chopped cilantro/coriander leaves and serve warm with any sauce of your choice.

Ingredients:

1. Cooked Rice - 3 cups
2. Capsicum(any colour of your choice) - 2, cubed
3. Onion - 1 , cubed
4. Ginger garlic paste - 1/2 tsp
5.  Cumin seeds - 1 tsp
6. Cardamom - 2 nos
7. Cloves - 2 nos
8. Cinnamon - 1 inch stick
9. Peanuts - 3 tbsp
10. Urad dal - 1 tbsp
11. Grated coconut - 2 tbsp
12. Whole black pepper  - 1 tsp
13. Dry red chilli - 1
14. Ghee/oil - 1.5
15. Salt - as needed
16. Coriander leaves - for garnishing

Preparation:

• Dry roast peanuts, urad dal, cinnamon stick, grated coconut,whole black pepper and dry red chilli in a pan under low flame until golden brown .Switch off the flame . Let it cool completely and grind into a fine powder;Set aside.
• Heat ghee/oil in a pan and add cumin seeds.Let it splutter.Add cardamom and cloves; Fry for few seconds. Add in cubed onion along with  ginger garlic paste and saute until the onion turns translucent.
• To this, add cubed capsicum and cook for 3-4 minutes.Add enough salt,mix well and switch off the flame.
• Add this capsicum mixture along with the  ground masala to the cooked rice .Mix everything well .Garnish with coriander leaves and serve with raita, pickle or any gravy of your choice.