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Looks so good 😊

Thank you so much for watching❤

Allow the para to settle in the masala for 20 days. Can consume after 20 days. Take the desired amount of fish and fry in oil to consume it.

Ingredients: 500g boneless chicken, cut into small pieces 1 onion, thinly sliced 1 capsicum, thinly sliced 2-3 green chilies, sliced 2 tablespoons soy sauce 1 tablespoon tomato ketchup 1 teaspoon red chili powder 1 teaspoon ginger-garlic paste 1/2 teaspoon black pepper powder Salt to taste 2 tablespoons oil Fresh coriander leaves for garnishing Instructions: Marinate the chicken pieces with soy sauce, red chili powder, ginger-garlic paste, black pepper powder, and salt. Let it sit for 30 minutes. Heat oil in a pan and add the marinated chicken pieces. Cook until the chicken is almost cooked through. Add the sliced onions, capsicum, and green chilies. Saute for a few minutes until the vegetables are slightly cooked but still crunchy. Add tomato ketchup and mix well to coat the chicken and veggies. Cook for a few more minutes until everything is well combined and the chicken is fully cooked. Garnish with fresh coriander leaves. Serve hot with steamed rice or fried rice.

Ingredients: 1 cup cooked and shredded chicken (you can use leftover cooked chicken or rotisserie chicken) 1 small onion, finely chopped 1 small tomato, finely chopped 1 green chili, finely chopped (optional) 1/2 teaspoon turmeric powder 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder Salt to taste 2 tablespoons oil Bread slices Butter for toasting Instructions: Heat oil in a pan and sauté the chopped onions until translucent. Add the chopped tomatoes and green chili (if using) and cook until the tomatoes are soft. Add turmeric, cumin, and coriander powder. Mix well and cook for another minute. Stir in the shredded chicken and cook for a few minutes until the flavors are well combined. Season with salt to taste and remove from heat. Heat a separate pan and spread butter on one side of each bread slice. Place a generous amount of the chicken mixture on a buttered side of a bread slice. Top with another buttered bread slice to form a sandwich. Grill the sandwich on the pan until both sides are golden brown and crispy. Repeat with the remaining bread slices and chicken mixture.

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Ingredients: 1/2 can of tuna, drained 1 small onion, finely chopped 1 small tomato, finely chopped 1 green chili, finely chopped (optional, adjust to taste) Fresh coriander leaves, chopped Salt to taste Black pepper powder to taste 1 tablespoon lemon juice Instructions: In a mixing bowl, combine the drained tuna, chopped onion, chopped tomato, green chili (if using), and chopped coriander leaves. Season with salt, black pepper powder, and lemon juice. Mix well to combine all the ingredients. Taste and adjust seasoning if needed. Chill the tuna salad in the refrigerator for about 30 minutes to let the flavors meld together. Serve chilled as a side dish or on toasted bread for a light meal.

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Nice and simple recipe...Thanks for the detailed recipe

Ingredients: 2 medium-sized potatoes, peeled and diced into cubes 2 tablespoons oil (preferably mustard oil for authentic flavor, but any cooking oil will do) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 teaspoon red chili powder (adjust to taste) Salt to taste Instructions: Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Add diced potatoes to the pan and mix well with the cumin seeds. Sprinkle turmeric powder, red chili powder, and salt over the potatoes. Mix everything thoroughly. Cook the potatoes uncovered for about 15-20 minutes, stirring occasionally, until they are golden brown and crispy on the outside and tender on the inside.

Ingredients: 1/2 kg chicken pieces (with bone for better flavor) 1 onions, thinly sliced 2 tomatoes, finely chopped 4-5 garlic cloves, minced 1-inch ginger, grated 1 green chilies, slit 1/2 teaspoon turmeric powder 1 teaspoon red chili powder (adjust according to spice preference) 1 teaspoon coriander powder 1 teaspoon cumin powder Salt to taste 2 tablespoons vegetable oil Fresh coriander leaves for garnish Instructions: Marinate the chicken pieces with turmeric powder, red chili powder, coriander powder, cumin powder, salt, minced garlic, and grated ginger. Let it marinate for at least 30 minutes for the flavors to blend. Heat vegetable oil in a pan or kadhai over medium heat. Add the sliced onions and sauté until they turn golden brown. Add the chopped tomatoes and cook until they soften and the oil starts to separate. Add the marinated chicken pieces along with the marinade to the pan. Stir well to coat the chicken with the masala. Cover the pan and cook the chicken on low heat, stirring occasionally, until it is tender and cooked through. This will take about 20-25 minutes. Once the chicken is cooked, remove the lid and increase the heat to medium-high. Cook for another 5-7 minutes or until the gravy thickens and coats the chicken pieces. Garnish with slit green chilies and fresh coriander leaves. Serve hot with steamed rice, roti, or naan. This Chicken Roast is sure to be a hit with its flavorful spices and tender chicken pieces! Enjoy your meal!

Yummy 😋😋

Ingredients: 4-5 drumsticks, washed and cut into 2-inch pieces 1 onion, finely chopped 2 tomatoes, finely chopped 2-3 green chilies, slit 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 teaspoon red chili powder 1 teaspoon coriander powder Salt to taste 2 tablespoons oil Instructions: Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Add chopped onions and green chilies. Saute until onions turn golden brown. Add chopped tomatoes and cook until they become soft and mushy. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a minute. Add drumstick pieces to the masala and mix until well coated. Cover the pan and let the drumsticks cook on low heat until tender, stirring occasionally. If needed, sprinkle a little water to prevent burning. Once the drumsticks are cooked through and the masala is well blended, turn off the heat. Serve hot with roti or rice.

Capsicum Masala Ingredients: 2 large green capsicums, diced 2 large onions, finely chopped 2 tomatoes, chopped 2 green chilies, slit lengthwise 1 tablespoon ginger-garlic paste 1 teaspoon turmeric powder 1 tablespoon red chili powder 1 tablespoon coriander powder 1 teaspoon cumin powder Salt to taste 2 tablespoons cooking oil Fresh coriander leaves for garnishing Water as required Instructions: Heat oil in a pan over medium heat. Add finely chopped onions and green chilies. Sauté until onions turn golden brown. Add ginger-garlic paste and cook until the raw smell disappears. Add chopped tomatoes and cook until they become soft and oil separates from the masala. Stir in turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well. Add diced capsicums and coat them with the masala. Cook for a few minutes. Add water as required to create a gravy consistency. Cover and simmer until the capsicums are cooked through.

Ingredients: 200g mushrooms, cleaned and sliced 4 tablespoons butter 1 onion, finely chopped 1 tomato, finely chopped 2-3 cloves garlic, minced 1-inch piece of ginger, grated 1 green chili, finely chopped (adjust according to spice preference) 1 teaspoon cumin seeds 1 teaspoon coriander powder 1/2 teaspoon turmeric powder 1/2 teaspoon red chili powder Salt to taste Fresh coriander leaves for garnish Instructions: Heat 2 tablespoons of butter in a pan over medium heat. Add cumin seeds and let them splutter. Then, add chopped onions and sauté until they turn translucent. Add minced garlic, grated ginger, and chopped green chili. Sauté for a minute until the raw smell disappears. Now, add chopped tomatoes and cook until they turn soft and mushy. Add coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for another couple of minutes. In a separate pan, heat the remaining 2 tablespoons of butter. Add the sliced mushrooms and sauté until they are cooked and slightly browned. Transfer the cooked mushrooms to the tomato-onion mixture. Stir well to combine and let it simmer for 5-7 minutes, allowing the flavors to meld together. Garnish with fresh coriander leaves and serve hot with rice or roti.

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