Ingredients

• 1 cup rice
• 1/4 cup urad dal (split black gram)
• 1/4 teaspoon fenugreek seeds
• Salt to taste
• 2 medium potatoes, boiled and mashed
• 1 onion, finely chopped
• 1 green chili, finely chopped
• 2 tablespoons oil

Instructions

1. Soak rice, urad dal, and fenugreek seeds in water for 4-6 hours.
2. Drain and blend to a smooth batter, adding water as needed.
3. Ferment the batter overnight or for 8 hours.
4. Mix in salt and heat a non-stick pan.
5. Pour a ladle of batter and spread it into a thin circle.
6. Cook until golden brown, then add a filling of mashed potatoes, onions, and green chilies.
7. Fold and serve hot with chutney and sambar.

Ingredients

• 2 cups basmati rice
• 500g chicken, cut into pieces
• 1 large onion, sliced
• 2 tomatoes, chopped
• 1/2 cup yogurt
• 2 tablespoons ginger-garlic paste
• 2-3 green chilies, slit
• Whole spices (bay leaf, cardamom, cloves, cinnamon)
• Salt to taste
• Fresh coriander and mint leaves for garnish

Instructions

1. Wash and soak the basmati rice for 30 minutes.
2. In a pot, heat oil and fry the onions until golden brown.
3. Add ginger-garlic paste, green chilies, and chicken, cooking until chicken is browned.
4. Add tomatoes, yogurt, and salt, cooking until the chicken is tender.
5. In a separate pot, boil water and add soaked rice, cooking until 70% done.
6. Layer the partially cooked rice over the chicken mixture, adding whole spices, coriander, and mint.
7. Cover and cook on low heat for 20-25 minutes until the rice is fully cooked.
8. Serve hot with raita or salad.

Ingredients

• 250g paneer, cubed
• 2 tablespoons butter
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1/2 cup cream
• 1 teaspoon garam masala
• Salt to taste
• Fresh coriander for garnish

Instructions

1. In a pan, heat butter and sauté onions until golden brown.
2. Add ginger-garlic paste and cook until fragrant.
3. Add tomato puree and cook until the oil separates.
4. Stir in cream, garam masala, and salt, cooking for a few minutes.
5. Add paneer cubes and simmer for 5-7 minutes.
6. Garnish with fresh coriander and serve with naan or rice.

Ingredients

• 2 cups all-purpose flour
• 4 medium potatoes, boiled and mashed
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 2 green chilies, finely chopped
• Salt to taste
• Oil for frying

Instructions

1. In a bowl, mix flour, salt, and water to form a dough. Let it rest for 30 minutes.
2. In another bowl, mix mashed potatoes, cumin seeds, garam masala, green chilies, and salt.
3. Divide the dough into small balls and roll each into a thin circle.
4. Cut the circle in half and form a cone, sealing the edge with water.
5. Fill the cone with the potato mixture and seal the top.
6. Heat oil in a pan and fry the samosas until golden brown.

Ingredients

• 1 cup khoya (dried milk)
• 1/4 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 cup milk (as needed)
• 2 cups sugar
• 1 cup water
• 1/2 teaspoon cardamom powder
• Oil for frying

Instructions

1. In a bowl, mix khoya, flour, and baking soda. Add milk gradually to form a soft dough.
2. Divide the dough into small balls, ensuring they are smooth and crack-free.
3. In a saucepan, combine sugar and water to make a syrup. Add cardamom powder and simmer until slightly thickened.
4. Heat oil in a pan for frying. Fry the balls on low heat until golden brown.
5. Once fried, soak the balls in the warm sugar syrup for at least 30 minutes before serving.