Ingredients:
1 kg lamb chops (double bone)
1 tsp ginger paste
1 tsp garlic paste
1 tbsp raw papaya paste
Salt to taste
1 cup yogurt
1 tsp red chilli powder
1 tsp crushed red chilli
1 tsp cumin seeds
1 tsp fenugreek seeds
1/2 tsp cardamom powder
1 tsp coriander seeds (whole)
1 tsp green chilli paste
1/2 tsp cinnamon powder
1/2 tsp garam masala
1 1/2 cup corn oil
1 tbsp refined flour (maida)
How to Make Multani Chaamp:
Wash the lamb chops well. Marinate them with ginger paste, garlic paste, raw papaya paste, and salt. Leave it for some time.
In a bowl, mix yogurt with all the spices, corn oil, and refined flour. Add this mixture to the marinated lamb chops. Keep it in the refrigerator for 10–15 minutes.
Put the marinated chops onto skewers.
Grill them over hot charcoal until they are well cooked and slightly charred.
Serve hot with mint chutney.

Ingredients:

5–6 chicken pieces
1 cup chicken broth
½ cup rice
1 carrot (chopped)
1 onion (chopped)
1 capsicum (chopped)
5 garlic cloves
¼ cup cheese
1 cup salsa
½ teaspoon red chilli powder
½ teaspoon pepper
Salt (as needed)

How to make it:

First, heat a pan and add the chicken pieces. Cook them for a few minutes until they start to brown.

Next, pour in the chicken broth. Add the chopped vegetables like carrot, capsicum, and any other vegetables you like, along with the salsa. Add red chilli powder, salt, and pepper. Mix everything well and let it come to a boil.

In another pan, heat a little oil and add chopped onions and garlic. Sauté them until they become soft and slightly golden. Then add the rice and roast it lightly for a few minutes.

Now, add this roasted rice into the pan with the chicken and broth. Mix everything well. Cover and let it cook until the rice becomes soft and absorbs all the flavors.

Once the rice is fully cooked, sprinkle cheese on top. Let it melt slightly, then serve hot and enjoy your delicious Mexican Chicken Rice.

Ingredients:
500 g chicken pieces
1 tbsp biryani masala
1 tsp red chilli powder
2 tbsp yogurt
2 tbsp ghee
1 cup fried onions
1 tbsp lemon juice
1 tsp cumin seeds
1 tsp black peppercorns
2–3 green chillies
1 cup mint leaves
2 cups coriander leaves (with stems)
1 cup blanched spinach
2 tbsp ginger-garlic paste
1 cup water
1 tbsp chopped ginger
1 tbsp chopped garlic
1½ cups basmati rice (soaked)
1 star anise
3 green cardamoms
2 black cardamoms
1-inch cinnamon stick
2 tsp saffron milk
How to Make Hariyali Chicken Biryani:

1. Make green paste:
Grind cumin seeds, black pepper, green chillies, ginger, garlic, spinach, coriander leaves, mint leaves, and lemon juice. Add a little water and make a smooth paste.

2. Marinate chicken:
Mix chicken with salt, biryani masala, red chilli powder, fried onions, and half of the green paste. Keep it for at least 2 hours.

3. Cook chicken:
Heat ghee in a pan. Add chicken and cook until it turns light brown. Then add the remaining green paste and cook for 10–12 minutes.

4. Add smoky flavour (optional):
Place a small piece of hot coal in foil, add a little ghee on it, and place it inside the pan. Cover for a few minutes to add smoky taste.

5. Add yogurt:
Mix yogurt into the chicken and turn off the heat.

6. Cook rice:
Boil water with whole spices, salt, and green chillies. Add rice and cook until 70% done. Drain water.

7. Layer biryani:
Spread cooked rice over the chicken. Add fried onions, saffron milk, tomatoes, cashews, and boiled eggs if you like.

8. Steam (dum):
Cover the pot tightly and cook on low heat for 30 minutes.

9. Serve hot:
Your tasty Hariyali Chicken Biryani is ready to eat.

Ingredients
500 g mutton (cut into cubes)
1 cup onions (coarsely chopped)
2 tablespoons butter
1/4 cup flour
2 teaspoons salt
1/4 teaspoon black pepper (powdered)
4 cups water
1/4 cup carrots (sliced)
3/4 cup potatoes (diced)
1/4 cup french beans (cut into small pieces)
1/8 teaspoon nutmeg (grated)

How to Make Mutton Stew

First, heat butter in a thick-bottomed pan. Add chopped onions and cook them on medium heat until they become soft and light in colour.

Next, turn the heat higher and add the mutton pieces. Stir well and cook for about one minute until the meat changes colour and looks slightly opaque.

Then lower the heat and add the flour. Keep stirring so that the meat pieces are fully coated with flour. This helps to thicken the stew later.

After that, pour in water and bring it to a boil. Once it starts boiling, reduce the heat and let it cook slowly until the mutton is half cooked.

Now add carrots, potatoes, beans, salt, black pepper, and nutmeg. Mix everything well and continue cooking on low heat.

Let the stew simmer until the mutton becomes soft and tender. The vegetables should be cooked but still slightly firm, not mushy.

Ingredients

For marinating prawns:

12–15 prawns (cleaned and deveined)
3/4 tsp turmeric powder
1 tsp red chilli powder
Salt (as needed)
1 tbsp coconut oil

For spice paste:

1/2 cup grated coconut
1/2 tsp fenugreek seeds
1 tsp coriander seeds

For cooking prawns:

1 tsp oil

For curry base:

1 tsp coconut oil
5–6 small onions (shallots)
4–5 thin slices of ginger
3–4 garlic cloves (sliced)
2 dry red chillies
1 tsp mustard seeds
2 green chillies
3/4 tsp turmeric powder
1 tsp chilli powder
1 cup coconut milk
Salt (as needed)
7–8 curry leaves
1 tomato (chopped)
1 1/2 tbsp tamarind extract
Small piece of jaggery
1/2 cup green peas

For garnishing:

1 tsp oil
1/2 tsp mustard seeds
4–5 curry leaves
1 tbsp grated coconut
2 prawns (with tail, for decoration)
How to Make Malabari Prawn Curry

Step 1: Marinate the prawns

Take cleaned prawns in a bowl.
Add turmeric, chilli powder, salt, and coconut oil.
Mix well and keep aside for 10 minutes.

Step 2: Make spice paste

Dry roast grated coconut, fenugreek seeds, and coriander seeds in a pan.
Grind them into a smooth paste and keep aside.

Step 3: Cook the prawns lightly

Heat 1 tsp oil in a pan.
Lightly cook (sear) the prawns for a few minutes.
Keep them aside. Do not throw away the juices.

Step 4: Prepare the curry

Heat coconut oil in a pan or wok.
Add shallots, ginger, garlic, red chillies, mustard seeds, and green chillies.
Let them cook until they release aroma.
Add turmeric powder, chilli powder, and the prepared spice paste.
Add a little coconut milk to mix well.
Pour in the remaining coconut milk and add salt and curry leaves.
Add chopped tomatoes, tamarind extract, jaggery, and green peas.
Cook on low heat for 4–5 minutes.
Now add the cooked prawns and let it simmer for 3–4 minutes.

Step 5: Garnish

Heat oil in a small pan.
Add mustard seeds, curry leaves, and grated coconut.
Fry 2 prawns (with tail) on both sides for about 2 minutes.
Pour this garnish over the curry.
Serving

Serve hot with plain rice.

Ingredients

For the salad:

100 g Rocket leaves
30 g Green apple, sliced
30 g Chicken ham, chopped
30 g Orange, peeled and segmented
10 g Pine nuts
30 g Black grapes, halved

For the honey-lemon dressing:

20 g Honey
10 g Lemon juice
2 g Salt
2 g Black pepper
10 g Olive oil
How to Make Summer Blossom Salad
Prepare the salad ingredients – Wash and slice the green apple, peel and segment the oranges, chop the chicken ham, and halve the grapes. Combine all these ingredients with the rocket leaves and pine nuts in a large bowl.
Make the dressing – In a small bowl, mix honey, lemon juice, salt, black pepper, and olive oil until well combined.
Toss and serve – Pour the dressing over the salad and gently toss everything together. Serve immediately and enjoy the fresh, tangy, and sweet flavors.

This salad is quick to make, healthy, and perfect for hot summer days. The crisp green apple, sweet grapes, and juicy orange combined with the lightly spiced honey-lemon dressing make every bite delicious and refreshing. It’s a simple recipe that turns your healthy diet into a flavorful treat!

Ingredients
7–8 Steamed Chicken Momos
2 tbsp Cream
2 tbsp Curd (yogurt)
Salt, to taste
Black Pepper, to taste
1 tsp Momos Chutney
Chaat Masala, to taste
1 tbsp Butter (optional)
Fresh Coriander for garnish
1–2 tsp Oil (for frying)
How to Make Afghani Momos

Step 1 – Fry the Momos:
Heat a little oil in a pan. Fry the momos until they turn golden and crispy. You can shallow fry or deep fry based on your preference.

Step 2 – Prepare the Creamy Sauce:
In a bowl, mix together curd, cream, salt, black pepper, chaat masala, and momos chutney. This will be your creamy, flavorful sauce.

Step 3 – Combine Momos and Sauce:
Add the fried momos to the bowl with the creamy sauce. Add a spoon of melted butter (if using) and mix gently until all momos are coated evenly.

Step 4 – Garnish and Serve:
Sprinkle freshly chopped coriander leaves on top. Your creamy Afghani Momos are ready to serve! Enjoy them hot as a snack or appetizer.

Tips for Best Afghani Momos:

Fry momos lightly to keep them soft inside while crispy outside.
Adjust cream and curd quantity for a richer or lighter sauce.
You can add a little extra momos chutney if you like a tangy flavor.
Serve immediately for the best taste.

Ingredients (Serves 2–3)
500 g boneless chicken breast, cut into cubes
1/2 tbsp ginger paste
1/2 tbsp garlic paste
1 tbsp grated raw papaya
1 tsp red chili powder
1/2 tsp garam masala
1 tbsp besan (gram flour)
2 tbsp lemon juice
1/2 tsp coriander powder
1 tsp cumin powder
2 tbsp oil
1/2 cup curd (yogurt)
1/2 tbsp turmeric
1/4 tsp black pepper
1 onion, half grated and half thinly sliced
How to Make Chicken Bihari Boti
Prepare the Onions: Cut the onion in half. Grate one half and thinly slice the other half. Fry the sliced onion until golden brown. Remove from oil and crush it into small pieces.
Make the Marinade: In a large bowl, combine the crushed fried onions, grated onions, and all the spices and ingredients except the chicken. Mix well to form a smooth marinade.
Marinate the Chicken: Add the chicken cubes to the marinade and mix until each piece is coated well. Cover the bowl and refrigerate overnight for the best flavor and tenderness.
Thread the Skewers: When ready to cook, thread the marinated chicken cubes onto skewers.
Grill the Chicken: You can grill the skewers on a charcoal BBQ or under a hot oven grill. Turn the skewers frequently to cook the chicken evenly on all sides. Brush lightly with oil occasionally to keep them moist.
Cooking Time: Grill for about 5–6 minutes on each side, until the chicken is fully cooked and tender.
Serve: Serve hot with fresh salad, fries, naan, or parathas. The juicy, flavorful kebabs are perfect as a main dish or as a starter for a festive meal.

This Chicken Bihari Boti is easy to make at home, and the combination of spices, yogurt, and raw papaya makes the chicken soft, juicy, and full of flavor. Perfect for a weekend treat or a special dinner, it’s a dish your family and friends will love!