Food Recipes

Murgh musallam

# **Murgh Musallam – Detailed Recipe**

### **Food Categories:**

Mughlai, Indian, North Indian, Non-Vegetarian, Festive Dish, Main Course

### **Suitable For:**

Lunch, Dinner

### **Meal Type:**

Main Course / Royal Entrée

---

# **Ingredients**

## **For the Chicken**

* 1 whole chicken (1–1.2 kg), cleaned and skinless
* 1 tbsp lemon juice
* 1 tsp turmeric powder
* 1 tsp salt

## **For the Marinade**

* ½ cup thick yogurt (curd)
* 1 tbsp ginger paste
* 1 tbsp garlic paste
* 1 tsp red chilli powder
* 1 tsp cumin powder
* 1 tsp coriander powder
* ½ tsp garam masala
* ½ tsp black pepper powder
* 1 tbsp ghee or oil
* Salt to taste

## **For Stuffing (optional but traditional)**

* 2–3 boiled eggs
* ½ cup cooked basmati rice
* 1 tbsp fried onions (optional)
* 1 tbsp chopped coriander leaves
* Pinch of garam masala

## **For the Gravy**

* 2 tbsp ghee
* 2 onions, finely sliced
* 2 tomatoes, pureed
* 1 tbsp ginger-garlic paste
* 1 tbsp cashew paste or 8–10 cashews soaked and ground
* 1 tsp red chilli powder
* 1 tsp cumin powder
* 1 tsp coriander powder
* ½ tsp turmeric powder
* ½ tsp garam masala
* 1 cup water (adjust as needed)
* Salt to taste

## **For Garnish**

* Fried onions
* Coriander leaves
* Saffron milk (optional)
* Silver leaf (varak, optional, traditional)

---

# **Instructions**

## **Step 1: Prepare the Chicken**

1. Pat the whole chicken dry.
2. Apply lemon juice, turmeric, and salt all over and inside the cavity.
3. Let it rest for 10 minutes.

---

## **Step 2: Marinate the Chicken**

1. Mix yogurt, ginger-garlic paste, red chilli powder, cumin powder, coriander powder, garam masala, black pepper, ghee, and salt.
2. Rub this marinade all over the chicken and inside the cavity.
3. Cover and refrigerate for at least **2 hours** (overnight gives deeper flavour).

---

## **Step 3: Prepare the Stuffing (Optional but Authentic)**

1. Mix cooked basmati rice with fried onions, coriander leaves, and a pinch of garam masala.
2. Stuff the chicken cavity with the rice mixture and boiled eggs.
3. Tie the legs with kitchen string to keep the stuffing inside.

---

## **Step 4: Make the Gravy Base**

1. Heat ghee in a large deep pan.
2. Add sliced onions and sauté until golden brown.
3. Add ginger-garlic paste and cook for 1 minute.
4. Add tomato puree and cook until the oil separates.
5. Add chilli powder, cumin powder, coriander powder, turmeric, and salt; cook for 1–2 minutes.
6. Add cashew paste and cook until it thickens.
7. Add 1 cup water and bring to a simmer.

---

## **Step 5: Cook the Chicken**

1. Gently place the marinated whole chicken into the gravy.
2. Spoon the gravy over the chicken, cover, and cook on low heat for **45–60 minutes**, turning occasionally.
3. Cook until the chicken is fully tender and the gravy thickens to a rich coating consistency.

---

## **Step 6: Optional Oven Finishing**

For a roasted glaze, transfer the chicken to a baking tray and bake at **200°C (390°F)** for **10 minutes**. This step enhances color and aroma.

---

## **Step 7: Serve**

1. Place the whole chicken on a platter.
2. Pour the rich Mughlai gravy over it.
3. Garnish with fried onions, coriander, saffron milk, or silver leaf.
4. Serve with naan, roti, paratha, or fragrant basmati rice.

---

Anda curry

# 🥚 **Anda Curry (Egg Curry) – Detailed Recipe**

### **Food Categories:**

Indian, Curry, Egg-Based, Spicy, Comfort Food

### **Best Served As:**

Lunch, Dinner

### **Meal Type:**

Main Course

---

# 🍳 **Ingredients**

### **For Boiling Eggs**

* Eggs – 4 to 6
* Water – enough to boil
* Salt – ½ tsp

### **For Curry Base**

* Oil – 2 to 3 tbsp
* Cumin seeds – ½ tsp
* Bay leaf – 1
* Cinnamon stick – 1-inch piece
* Cloves – 2
* Green cardamom – 2

### **For Masala**

* Onions (finely chopped) – 2 medium
* Tomatoes (pureed or finely chopped) – 2 medium
* Ginger-garlic paste – 1 tbsp
* Green chilies (slit) – 1–2
* Turmeric powder – ½ tsp
* Red chili powder – 1 tsp (adjust to taste)
* Coriander powder – 1 tbsp
* Cumin powder – ½ tsp
* Garam masala – ½ tsp
* Salt – to taste

### **Optional (For Richness)**

* Fresh cream – 1 tbsp
* Kasuri methi (crushed) – ½ tsp

### **For Garnish**

* Fresh coriander leaves – chopped

---

# 🥘 **Instructions**

## **1. Boil the Eggs**

1. Place eggs in a pot and cover with water.
2. Add ½ tsp salt (helps prevent cracking).
3. Bring to a boil and cook for 10 minutes.
4. Remove eggs, cool in cold water, peel, and set aside.
5. (Optional) Make small slits on eggs so they absorb flavor.
6. Lightly pan-fry the eggs in 1 tsp oil until golden spots appear (optional but enhances flavor).

---

## **2. Prepare the Curry Base**

1. Heat 2–3 tbsp oil in a pan.
2. Add cumin seeds, bay leaf, cinnamon, cloves, and cardamom.
3. Sauté until fragrant (10–15 seconds).
4. Add chopped onions and cook until golden brown.
5. Add ginger-garlic paste and green chilies; sauté until raw smell disappears.

---

## **3. Cook the Masala**

1. Add tomatoes and cook until they soften and oil separates.
2. Add turmeric, red chili, coriander, cumin powder, and salt.
3. Cook 3–5 minutes—the masala should be well roasted.
4. (Optional) Add 2–3 tbsp water to prevent burning and cook again until oil releases.

---

## **4. Form the Curry**

1. Add 1 to 1½ cups water for a medium-thick gravy.
2. Stir well and bring it to a boil.
3. Add fried or boiled eggs to the curry.
4. Cover and simmer for 8–10 minutes so flavors blend.

---

## **5. Final Touch**

1. Add garam masala.
2. Add cream or crushed kasuri methi if using.
3. Garnish with fresh coriander leaves.

---

# 🍽️ **Serving Suggestions**

* Serve hot with roti, paratha, naan, or steamed rice.
* Pairs well with jeera rice or plain basmati rice.

---

Kolkata-Style Egg Roll

### **Kolkata-Style Egg Roll**

The Kolkata Egg Roll is the undisputed king of street food in West Bengal. It consists of a flaky, layered paratha (flatbread) cooked with a beaten egg on one side, then wrapped around a fresh, crunchy salad of onions, cucumbers, and zesty sauces.

---

### **Ingredients**

**For the Paratha (Dough):**
* **All-Purpose Flour (Maida):** 2 cups
* **Salt:** ½ tsp
* **Sugar:** ½ tsp
* **Oil (Vegetable or Sunflower):** 2 tbsp (for kneading)
* **Warm Water:** As needed to knead soft dough
* **Extra Oil/Ghee:** For frying and layering

**For the Egg Layer:**
* **Eggs:** 4 (1 per roll)
* **Salt:** A pinch per egg

**For the Filling & Assembly:**
* **Red Onion:** 1 large, thinly sliced
* **Cucumber:** 1 medium, peeled and cut into thin juliennes (strips)
* **Green Chilies:** 2-3, finely chopped (adjust to heat preference)
* **Lime/Lemon Juice:** 1 tbsp
* **Chaat Masala:** 1 tsp
* **Black Salt (Kala Namak):** Optional, for authentic flavor
* **Tomato Ketchup:** As needed
* **Chilli Sauce (Red or Green):** As needed
* **Kasundi (Bengali Mustard Sauce):** Optional (highly recommended for an authentic kick)
* **Greaseproof Paper/Butter Paper:** For wrapping

---

### **Instructions**

#### **Step 1: Prepare the Dough**
1.  In a large mixing bowl, combine the **flour**, **salt**, **sugar**, and **2 tbsp oil**.
2.  Mix well with your fingers until the flour has a crumbly texture.
3.  Gradually add **warm water** and knead for 5–7 minutes until you have a soft, smooth, and pliable dough.
4.  Coat the dough with a little oil, cover with a damp cloth, and let it rest for at least **30 minutes**.

#### **Step 2: Roll the Parathas (Laccha Style)**
1.  Divide the dough into 4 equal balls.
2.  Take one ball and roll it out into a thin circle on a lightly floured surface.
3.  Brush the surface generously with oil and sprinkle a pinch of dry flour over it.
4.  **Pleat the dough:** Start folding the dough like a paper fan (accordion pleats) from one end to the other.
5.  Once pleated into a long strip, roll it into a spiral (coil shape) and tuck the end underneath.
6.  Repeat for all dough balls.
7.  Take a coiled ball and gently roll it out again into a circle (approx. 6–7 inches in diameter). *Do not roll it too thin, or you will lose the layers.*

#### **Step 3: Cook the Paratha & Add Egg**
1.  Heat a tawa (griddle) or flat pan over medium heat.
2.  Place the rolled paratha on the pan. Cook for 1 minute, then flip.
3.  Add **1 tsp of oil** around the edges and cook until light golden brown spots appear on both sides. Remove and set aside.
4.  In a small bowl, crack **1 egg**, add a pinch of salt, and beat lightly.
5.  Add **1 tsp of oil** to the pan. Pour the beaten egg into the center of the pan and swirl slightly to spread it to the size of the paratha.
6.  Immediately place the cooked paratha on top of the raw egg while it is still liquid. Press down gently with a spatula so the egg sticks to the bread.
7.  Cook for about 1 minute until the egg is set. Flip it over to crisp up the paratha side again if needed.
8.  Remove from the pan, egg-side up.

#### **Step 4: Assembly**
1.  Place the hot paratha (egg-side up) on a flat surface.
2.  Down the center, arrange a line of sliced **onions**, **cucumbers**, and **green chilies**.
3.  Sprinkle a generous pinch of **Chaat masala** and **black salt** over the veggies.
4.  Squeeze a dash of **lime juice** over the filling.
5.  Drizzle **Tomato Ketchup** and **Chilli Sauce** in a zigzag pattern. (Add **Kasundi** here if using).
6.  Roll the paratha tightly to enclose the filling.

#### **Step 5: Wrapping**
1.  Wrap the bottom half of the roll with greaseproof paper or a paper napkin to hold it together.
2.  Twist the bottom of the paper to seal it so the sauce doesn't drip. Serve immediately while hot and flaky.

---

### **Categorization**

* **Food Categories:** Indian Street Food, Bengali Cuisine, Wraps & Rolls, Fast Food
* **Meal Type:** Evening Snack, Heavy Breakfast, Quick Lunch, Dinner

Choco Lava Cake

## 🍫 Decadent Choco Lava Cake Recipe

This recipe creates a rich, individual chocolate cake with a molten, liquid chocolate center.

---

### 📝 Ingredients

---

### 🥄 Instructions

#### 1. Preparation
* Preheat your oven to **425°F (220°C)**.
* Generously grease four 6-ounce (175 ml) ramekins with softened butter.
* Dust the greased ramekins with cocoa powder, shaking out any excess. This helps prevent sticking and adds flavor. Place the prepared ramekins on a baking sheet.

#### 2. Melting the Chocolate Base
* In a heatproof bowl set over a saucepan of simmering water (a double boiler/Bain-Marie), combine the **chopped dark chocolate** and **butter**.
* Stir occasionally until the mixture is completely smooth and melted. Be careful not to let the water touch the bottom of the bowl.
* Remove the bowl from the heat and let it cool slightly (about 5 minutes).

#### 3. Mixing the Eggs and Sugar
* In a separate medium bowl, whisk together the **2 large eggs**, **2 large egg yolks**, and **granulated sugar** until the mixture is slightly lighter in color and thickened (about 1-2 minutes). You can use a hand whisk or an electric mixer on medium speed.

#### 4. Combining the Mixtures
* Gently pour the slightly cooled chocolate mixture into the egg and sugar mixture.
* Whisk until just combined and smooth.

#### 5. Adding Dry Ingredients
* Sift the **all-purpose flour** and **pinch of salt** over the batter.
* Fold the flour into the batter with a rubber spatula until *just* incorporated. **Do not overmix**, as this will develop the gluten and result in a tough cake.

#### 6. Baking
* Divide the batter evenly among the four prepared ramekins.
* Bake on the middle rack for **12-14 minutes**. The edges should look set and firm, but the center should still look slightly soft or jiggly (this is the key to the lava).
    * *Note: Baking time varies significantly by oven and ramekin size. Start checking at 12 minutes.*

#### 7. Serving
* Carefully remove the ramekins from the oven. Let them cool for just **1 minute**.
* To unmold, run a small, sharp knife around the edge of each cake. Place an inverted serving plate on top of the ramekin and quickly flip the cake onto the plate.
* Serve immediately with a dusting of powdered sugar, a scoop of vanilla ice cream, or fresh berries for the best molten center experience.

---

### 🏷️ Food Categories and Meal Type

**Food Categories:** Dessert, Cake, Chocolate, French (Moelleux au Chocolat), Single-serving

**Meal Type:** Dessert

**Time of Day:** After Lunch, After Dinner (or anytime as a treat)

Mumbai Egg Bhurji recipe

## Mumbai Egg Bhurji Recipe (Street-Style Anda Bhurji)

Mumbai Egg Bhurji, also known as **Anda Bhurji**, is a popular Indian street-food made with scrambled eggs cooked in spicy onion-tomato masala. It is quick, flavorful, and commonly served with pav (bread rolls), roti, or toast.

---

### Ingredients

**Main Ingredients**

* Eggs – 6
* Oil or Butter – 2 tablespoons
* Onion (finely chopped) – 1 large
* Tomato (finely chopped) – 1 medium
* Green Chilies (finely chopped) – 1–2 (adjust to taste)
* Ginger-Garlic Paste – 1 teaspoon

**Spices**

* Turmeric Powder – ¼ teaspoon
* Red Chili Powder – ½ teaspoon
* Pav Bhaji Masala – 1 teaspoon
* Garam Masala – ½ teaspoon
* Salt – to taste
* Black Pepper Powder – ¼ teaspoon (optional)

**Herbs & Garnish**

* Fresh Coriander Leaves (finely chopped) – 2 tablespoons
* Lemon Juice – 1 teaspoon (optional)

---

### Instructions

1. **Prepare the Eggs**

* Crack the eggs into a bowl.
   * Add a pinch of salt and black pepper.
   * Lightly whisk and keep aside.

2. **Heat the Pan**

* Heat oil or butter in a wide pan or tawa on medium flame.
   * Add chopped onions and sauté until they turn translucent and slightly golden.

3. **Add Aromatics**

* Add ginger-garlic paste and green chilies.
   * Sauté for 30–40 seconds until the raw smell disappears.

4. **Cook Tomatoes**

* Add chopped tomatoes and salt.
   * Cook until tomatoes soften and oil starts separating.

5. **Add Spices**

* Add turmeric powder, red chili powder, pav bhaji masala, and garam masala.
   * Mix well and cook for 1 minute to blend flavors.

6. **Add Eggs**

* Lower the flame and pour the beaten eggs into the pan.
   * Let them set slightly for a few seconds.

7. **Scramble the Eggs**

* Stir continuously using a spatula, breaking the eggs into soft scrambled pieces.
   * Cook until eggs are fully done but still moist (do not overcook).

8. **Finish the Dish**

* Add chopped coriander leaves and lemon juice.
   * Mix well and turn off the heat.

9. **Serve Hot**

* Serve Mumbai Egg Bhurji hot with pav, buttered toast, roti, or paratha.

---

### Food Categories (Comma Separated)

Indian, Maharashtrian, Street Food, Non-Vegetarian, Egg Dish, Spicy Food, Protein Rich, Breakfast, Lunch, Dinner

---

### Meal Type

Breakfast, Brunch, Lunch, Dinner, Snack

---

Egg Chilli

## Egg Chilli Recipe

Egg Chilli is a popular Indo-Chinese dish made with boiled eggs tossed in a spicy, tangy sauce along with onions, bell peppers, and aromatic sauces. It can be served as a starter or as a main course with fried rice or noodles.

---

### Ingredients

#### For Boiled Eggs

* Eggs – 6
* Water – as needed
* Salt – ½ teaspoon

#### For Frying Eggs

* Cornflour – 2 tablespoons
* All-purpose flour (maida) – 1 tablespoon
* Black pepper powder – ½ teaspoon
* Salt – to taste
* Oil – for shallow frying

#### For Egg Chilli Sauce

* Oil – 2 tablespoons
* Garlic (finely chopped) – 1 tablespoon
* Ginger (finely chopped) – 1 teaspoon
* Green chilies (slit or chopped) – 1–2
* Onion (cubed) – 1 medium
* Capsicum / Bell pepper (cubed) – 1 medium
* Spring onions (chopped) – 2 tablespoons
* Soy sauce – 1 tablespoon
* Red chili sauce – 1 tablespoon
* Green chili sauce – 1 teaspoon (optional)
* Tomato ketchup – 1 tablespoon
* Vinegar – 1 teaspoon
* Black pepper powder – ½ teaspoon
* Salt – to taste
* Water – ¼ cup
* Cornflour – 1 teaspoon (mixed with 2 tablespoons water)

---

### Instructions

#### Step 1: Boil the Eggs

1. Place eggs in a saucepan and cover with water.
2. Add salt and bring to a boil.
3. Cook for 8–10 minutes until hard-boiled.
4. Remove from heat, cool, peel the shells, and make light slits on the eggs. Set aside.

#### Step 2: Fry the Eggs

1. In a bowl, mix cornflour, all-purpose flour, black pepper, and salt.
2. Lightly coat the boiled eggs with this mixture.
3. Heat oil in a pan and shallow fry the eggs until golden and crisp on the outside.
4. Remove and keep aside on a plate.

#### Step 3: Prepare the Sauce

1. Heat 2 tablespoons oil in a wok or deep pan on medium heat.
2. Add chopped garlic, ginger, and green chilies. Sauté until fragrant.
3. Add onions and capsicum; stir-fry on high heat for 2–3 minutes to keep them crunchy.
4. Add soy sauce, red chili sauce, green chili sauce, tomato ketchup, vinegar, salt, and black pepper. Mix well.
5. Pour in water and let the sauce simmer for 1–2 minutes.

#### Step 4: Thicken and Combine

1. Add the cornflour slurry to the sauce and stir continuously until it thickens.
2. Add the fried eggs and toss gently so they are evenly coated with the sauce.
3. Sprinkle spring onions and mix once more.
4. Turn off the heat.

---

### Serving Suggestions

* Serve hot as a **starter** or **side dish**
* Pairs well with **fried rice, schezwan rice, noodles, or plain rice**

---

### Food Categories

Indo-Chinese, Spicy, Egg-based, Non-Vegetarian, Asian Fusion

### Suitable For (Time of Day)

Lunch, Dinner, Evening Snack

### Meal Type

Starter, Side Dish, Main Course (when served with rice or noodles)

ANDA BIRYANI

## ANDA BIRYANI (Egg Biryani)

### Description

Anda Biryani is a flavorful Indian rice dish made with **boiled eggs**, **aromatic basmati rice**, **fragrant whole spices**, and a **rich, spiced masala**. It is a popular vegetarian-friendly alternative to chicken biryani and is widely enjoyed for lunch or dinner.

---

## Food Categories

Indian Cuisine, Mughlai Cuisine, Rice Dish, Egg-Based Dish, Spicy Food, Main Course

---

## Suitable Meal Time

Lunch, Dinner

---

## Meal Type

Main Course

---

## Ingredients

### For Rice

* Basmati rice – 2 cups
* Water – 6 cups
* Bay leaf – 1
* Green cardamom – 2
* Cloves – 4
* Cinnamon stick – 1 small
* Salt – to taste

### For Eggs

* Eggs – 6 (hard-boiled)
* Turmeric powder – ¼ teaspoon
* Red chili powder – ½ teaspoon
* Salt – a pinch
* Oil – 1 tablespoon

### For Biryani Masala

* Oil or ghee – 3 tablespoons
* Onion – 3 large (thinly sliced)
* Ginger-garlic paste – 2 tablespoons
* Green chilies – 2 (slit)
* Tomato – 2 medium (chopped)
* Yogurt (curd) – ½ cup
* Turmeric powder – ½ teaspoon
* Red chili powder – 1 teaspoon
* Coriander powder – 1½ teaspoons
* Garam masala – 1 teaspoon
* Biryani masala – 1½ teaspoons
* Salt – to taste

### Whole Spices

* Bay leaf – 1
* Green cardamom – 2
* Black cardamom – 1
* Cloves – 4
* Cinnamon stick – 1
* Cumin seeds – 1 teaspoon

### For Layering & Garnish

* Fresh mint leaves – ½ cup (chopped)
* Fresh coriander leaves – ½ cup (chopped)
* Fried onions – ½ cup
* Saffron strands – a pinch (soaked in warm milk) OR rose water – 1 teaspoon
* Ghee – 1 tablespoon

---

## Instructions

### Step 1: Cook the Rice

1. Wash the basmati rice thoroughly and soak for 30 minutes.
2. Boil water in a large pot and add whole spices, bay leaf, and salt.
3. Add soaked rice and cook until **70% done** (rice should be firm).
4. Drain the rice and keep aside.

---

### Step 2: Prepare the Eggs

1. Heat oil in a pan.
2. Lightly fry the boiled eggs with turmeric, red chili powder, and salt until golden.
3. Make shallow slits on eggs to absorb masala. Set aside.

---

### Step 3: Make the Masala

1. Heat oil or ghee in a heavy-bottomed pan.
2. Add whole spices and cumin seeds; sauté until aromatic.
3. Add sliced onions and fry until golden brown.
4. Add ginger-garlic paste and green chilies; sauté until raw smell disappears.
5. Add chopped tomatoes and cook until oil separates.
6. Lower heat and add yogurt; mix well.
7. Add turmeric, chili powder, coriander powder, garam masala, biryani masala, and salt.
8. Add fried eggs and gently mix to coat them with masala.
9. Cook for 5–7 minutes on low heat.

---

### Step 4: Layer the Biryani

1. Spread a layer of rice over the egg masala.
2. Sprinkle mint, coriander, fried onions, saffron milk/rose water, and ghee.
3. Add remaining rice and repeat garnishing.

---

### Step 5: Dum Cooking

1. Cover the pan tightly with a lid.
2. Cook on **very low heat for 20 minutes** (dum method).
3. Turn off heat and let it rest for 10 minutes before serving.

---

## Serving Suggestions

* Serve hot with **raita**, **salad**, or **mirchi ka salan**.
* A squeeze of lemon enhances flavor.

---

## Summary

* **Dish Name:** Anda Biryani
* **Cuisine:** Indian
* **Food Category:** Rice Dish, Egg-Based Main Course
* **Meal Type:** Main Course
* **Best Served:** Lunch or Dinner

Omelette

## Omelette Recipe

### Ingredients

* 2 large eggs
* 2 tablespoons milk or water (optional, for fluffiness)
* Salt to taste
* Black pepper to taste
* 1 tablespoon butter or cooking oil

**Optional Fillings (choose as desired):**

* 2 tablespoons finely chopped onion
* 2 tablespoons chopped tomato
* 2 tablespoons chopped bell pepper
* 2 tablespoons grated cheese
* 1 tablespoon chopped fresh herbs (coriander, parsley, or chives)
* Cooked mushrooms, spinach, or cooked meat (optional)

---

### Instructions

1. **Prepare the Egg Mixture**
   Crack the eggs into a bowl. Add milk or water (if using), salt, and black pepper. Whisk well until the yolks and whites are fully combined and slightly frothy.

2. **Heat the Pan**
   Place a non-stick frying pan over medium heat. Add butter or oil and let it melt and coat the pan evenly.

3. **Cook the Omelette Base**
   Pour the egg mixture into the hot pan. Tilt the pan gently so the eggs spread evenly.

4. **Add Fillings (Optional)**
   When the eggs begin to set at the edges but are still slightly runny in the center, sprinkle your chosen fillings evenly over one side or across the surface.

5. **Fold the Omelette**
   Once the bottom is lightly golden and the eggs are mostly set, use a spatula to gently fold the omelette in half or roll it, depending on your preference.

6. **Finish Cooking**
   Cook for another 30–60 seconds until the inside is just set but still soft. Avoid overcooking to keep the omelette tender.

7. **Serve**
   Slide the omelette onto a plate and serve immediately, optionally with toast, salad, or fresh fruit.

---

### Food Categories

Egg-based dish, Quick meal, Protein-rich, Vegetarian (if no meat added), Pan-fried food

---

### Meal Category (Time of Day)

Breakfast, Brunch, Light lunch, Light dinner

---

### Meal Type

Main dish, Single-serving meal

Hyderabadi Chicken Biryani

## Hyderabadi Chicken Biryani

### Food Categories

Indian Cuisine, Hyderabadi Cuisine, Mughlai, Non-Vegetarian, Rice Dish, Main Course, Spicy Food, Festive Food, Lunch, Dinner, One-Pot Meal

### Meal Type

**Main Course (Lunch or Dinner)**

---

## Ingredients

### For Chicken Marinade

* Chicken (with bone, cut into medium pieces) – 1 kg
* Thick yogurt (curd) – 1 cup
* Ginger-garlic paste – 2 tablespoons
* Red chili powder – 2 teaspoons
* Turmeric powder – ½ teaspoon
* Garam masala powder – 1 teaspoon
* Coriander powder – 2 teaspoons
* Cumin powder – 1 teaspoon
* Green chilies (slit) – 4 to 5
* Fresh mint leaves (chopped) – ½ cup
* Fresh coriander leaves (chopped) – ½ cup
* Lemon juice – 2 tablespoons
* Salt – to taste

---

### For Rice

* Basmati rice – 4 cups
* Water – for boiling
* Bay leaves – 2
* Green cardamom – 4
* Cloves – 6
* Cinnamon stick – 1 large
* Shahi jeera (caraway seeds) – 1 teaspoon
* Salt – to taste

---

### For Biryani Layering

* Onions (thinly sliced) – 4 large
* Oil – for frying onions
* Ghee – 4 tablespoons
* Saffron strands – a pinch
* Warm milk – ¼ cup
* Rose water – 1 tablespoon
* Kewra water – 1 tablespoon

---

## Instructions

### Step 1: Marinate the Chicken

1. In a large bowl, add chicken pieces and all marinade ingredients.
2. Mix thoroughly until the chicken is well coated.
3. Cover and refrigerate for **at least 4 hours**, preferably overnight for best flavor.

---

### Step 2: Prepare Fried Onions (Birista)

1. Heat oil in a deep pan.
2. Fry sliced onions on medium heat until golden brown and crisp.
3. Remove and drain on paper towels.
4. Set aside. Reserve some oil for later use.

---

### Step 3: Cook the Rice

1. Wash basmati rice and soak for **30 minutes**.
2. Bring a large pot of water to a boil.
3. Add whole spices and salt.
4. Add soaked rice and cook until **70% done** (grains should still have a bite).
5. Drain and keep aside.

---

### Step 4: Assemble the Biryani (Dum Layering)

1. In a heavy-bottomed pot, spread the marinated chicken evenly at the bottom.
2. Add half of the fried onions over the chicken.
3. Layer half of the partially cooked rice over it.
4. Sprinkle mint leaves, coriander leaves, ghee, saffron milk, rose water, and kewra water.
5. Repeat with remaining rice and top with remaining fried onions.
6. Seal the pot tightly with a lid or dough to trap steam.

---

### Step 5: Dum Cooking

1. Place the sealed pot on high heat for **5 minutes**.
2. Reduce heat to low and cook for **30–40 minutes**.
3. Turn off heat and let it rest for **10 minutes** before opening.

---

### Step 6: Serve

1. Gently mix the biryani from the sides without breaking the rice.
2. Serve hot with **raita, mirchi ka salan, or boiled eggs**.

---

## Tips

* Use chicken with bones for authentic flavor.
* Do not overcook rice before dum.
* Always allow resting time for flavors to settle.

---

Chicken biryani

## Chicken Biryani Recipe

### Description

Chicken Biryani is a classic South Asian rice dish made with fragrant basmati rice, marinated chicken, aromatic spices, and fresh herbs. It is known for its rich flavor, layered cooking method, and irresistible aroma.

---

## Ingredients

### For Chicken Marinade

* Chicken (bone-in preferred) – 1 kg
* Yogurt (curd) – 1 cup
* Ginger-garlic paste – 2 tablespoons
* Red chili powder – 1½ teaspoons
* Turmeric powder – ½ teaspoon
* Garam masala powder – 1 teaspoon
* Coriander powder – 1 teaspoon
* Lemon juice – 2 tablespoons
* Salt – to taste
* Fresh mint leaves (chopped) – ½ cup
* Fresh coriander leaves (chopped) – ½ cup

### For Rice

* Basmati rice – 3 cups
* Water – as needed
* Bay leaves – 2
* Green cardamom – 4
* Cloves – 4
* Cinnamon stick – 1 medium
* Salt – to taste

### For Biryani Masala & Layering

* Onions (thinly sliced) – 4 large
* Cooking oil or ghee – ½ cup
* Green chilies (slit) – 3 to 4
* Ginger juliennes – 1 tablespoon
* Saffron – a few strands soaked in warm milk (or rose water)
* Biryani masala powder – 1½ tablespoons
* Fried onions (optional, for garnish)

---

## Instructions

### Step 1: Marinate the Chicken

1. In a large bowl, add chicken, yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, coriander powder, lemon juice, salt, mint, and coriander leaves.
2. Mix well until the chicken is evenly coated.
3. Cover and marinate for **at least 1 hour** (overnight for best flavor).

---

### Step 2: Prepare the Rice

1. Wash basmati rice thoroughly and soak it for **30 minutes**.
2. Boil water in a large pot and add bay leaves, cardamom, cloves, cinnamon, and salt.
3. Add soaked rice and cook until **70% cooked** (rice should still have a bite).
4. Drain the rice and set aside.

---

### Step 3: Fry the Onions

1. Heat oil or ghee in a deep pan.
2. Add sliced onions and fry until **golden brown and crispy**.
3. Remove half the fried onions for garnishing.

---

### Step 4: Cook the Chicken

1. In the same pan, add green chilies and ginger juliennes.
2. Add the marinated chicken and cook on medium heat for **10–15 minutes** until the chicken is partially cooked and oil starts to separate.
3. Sprinkle biryani masala and mix gently.

---

### Step 5: Layer the Biryani

1. Lower the heat and spread a layer of cooked rice over the chicken.
2. Sprinkle fried onions, mint leaves, coriander leaves, and saffron milk.
3. Repeat layers if needed, ending with rice on top.

---

### Step 6: Dum (Slow Cooking)

1. Cover the pan tightly with a lid or seal with dough.
2. Cook on **very low heat for 20–25 minutes**.
3. Turn off the heat and let it rest for **10 minutes** before opening.

---

### Step 7: Serve

* Gently fluff the biryani before serving.
* Serve hot with **raita, salad, or boiled eggs**.

---

## Food Categories

Indian Cuisine, South Asian Cuisine, Rice Dish, Spiced Dish, Traditional Food, Non-Vegetarian, Main Course, Festival Food

---

## Meal Category

Lunch, Dinner

---

## Meal Type

Main Meal

---

Egg Bhurji

## Egg Bhurji (Indian Spiced Scrambled Eggs)

### Description

Egg Bhurji is a popular Indian-style scrambled egg dish cooked with onions, tomatoes, green chilies, and aromatic spices. It is quick to prepare, flavorful, and commonly served with pav (bread rolls), roti, or paratha.

---

## Ingredients

### Main Ingredients

* Eggs – 4 large
* Onion – 1 medium, finely chopped
* Tomato – 1 medium, finely chopped
* Green chilies – 1–2, finely chopped (adjust to taste)
* Ginger-garlic paste – 1 teaspoon
* Cooking oil or butter – 2 tablespoons

### Spices

* Turmeric powder – ¼ teaspoon
* Red chili powder – ½ teaspoon (adjust to taste)
* Coriander powder – ½ teaspoon
* Garam masala – ¼ teaspoon
* Salt – to taste

### Garnish (Optional but Recommended)

* Fresh coriander leaves – 2 tablespoons, finely chopped
* Lemon juice – ½ teaspoon (optional)

---

## Instructions

1. **Prepare the Eggs**
   Crack the eggs into a bowl, add a pinch of salt, and lightly beat them until the yolks and whites are just combined. Do not overbeat.

2. **Heat the Pan**
   Heat oil or butter in a wide pan or skillet over medium heat.

3. **Sauté Aromatics**
   Add the chopped onions and sauté until they turn translucent and slightly golden.

4. **Add Ginger-Garlic and Chilies**
   Add ginger-garlic paste and chopped green chilies. Sauté for 30–40 seconds until the raw aroma disappears.

5. **Cook Tomatoes**
   Add chopped tomatoes and cook until they soften and the oil starts separating from the mixture.

6. **Add Spices**
   Lower the heat slightly and add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for 1 minute.

7. **Add Eggs**
   Pour the beaten eggs into the pan. Let them sit undisturbed for 20–30 seconds.

8. **Scramble Gently**
   Using a spatula, gently stir and scramble the eggs, mixing them with the masala. Cook until the eggs are just set but still soft and moist.

9. **Finish the Dish**
   Sprinkle garam masala and mix gently. Turn off the heat.

10. **Garnish and Serve**
    Garnish with fresh coriander leaves and a few drops of lemon juice if desired. Serve hot.

---

## Serving Suggestions

* Serve with pav, roti, paratha, or toasted bread
* Can also be used as a filling for sandwiches or wraps

---

## Food Categories

Indian, North Indian, Street Food, Spicy, Protein-Rich, Quick Recipe, Egg-Based Dish

---

## Meal Category (Time of Day)

Breakfast, Lunch, Dinner

---

## Meal Type

Main Course

---

Kadhai Egg Curry

## Kadhai Egg Curry

### Description

Kadhai Egg Curry is a flavorful Indian dish made by cooking boiled eggs in a thick, spicy tomato-onion gravy infused with freshly ground kadhai spices. Traditionally prepared in a *kadhai* (Indian wok), this curry is known for its bold aroma and semi-dry texture. It pairs well with roti, naan, paratha, or steamed rice.

---

## Ingredients

### For Boiled Eggs

* Eggs – 6
* Water – as required
* Salt – ½ teaspoon

### For Kadhai Masala (Freshly Ground)

* Coriander seeds – 2 teaspoons
* Dried red chilies – 2 to 3 (adjust to taste)
* Cumin seeds – 1 teaspoon
* Black peppercorns – ½ teaspoon
* Fennel seeds – ½ teaspoon (optional)

### For Curry Base

* Oil – 3 tablespoons
* Butter (optional, for richness) – 1 tablespoon
* Onions – 2 medium, finely chopped
* Ginger-garlic paste – 1½ tablespoons
* Green chilies – 1 to 2, slit
* Tomatoes – 3 medium, finely chopped or pureed
* Capsicum (green bell pepper) – 1 medium, sliced
* Turmeric powder – ½ teaspoon
* Red chili powder – 1 teaspoon
* Coriander powder – 1 teaspoon
* Garam masala – ½ teaspoon
* Salt – to taste
* Water – ½ to 1 cup (as needed)

### For Garnish

* Fresh coriander leaves – chopped
* Ginger juliennes – optional

---

## Instructions

### Step 1: Boil the Eggs

1. Place eggs in a saucepan and add enough water to cover them.
2. Add salt and bring to a boil.
3. Boil for 10 minutes on medium heat.
4. Transfer eggs to cold water, peel them, and make light slits on each egg. Set aside.

---

### Step 2: Prepare Kadhai Masala

1. Dry roast coriander seeds, dried red chilies, cumin seeds, peppercorns, and fennel seeds on low heat until aromatic.
2. Allow to cool and grind into a coarse powder. Set aside.

---

### Step 3: Prepare the Curry Base

1. Heat oil and butter in a kadhai or deep pan.
2. Add chopped onions and sauté until golden brown.
3. Add ginger-garlic paste and green chilies. Cook until the raw smell disappears.
4. Add chopped tomatoes and cook until oil separates from the masala.

---

### Step 4: Add Spices

1. Add turmeric powder, red chili powder, coriander powder, and salt.
2. Mix well and cook for 2–3 minutes.
3. Add the freshly ground kadhai masala and stir well.

---

### Step 5: Add Capsicum and Eggs

1. Add sliced capsicum and sauté for 2 minutes (capsicum should remain slightly crunchy).
2. Add boiled eggs and gently coat them with the masala.

---

### Step 6: Final Cooking

1. Add water according to desired consistency.
2. Cover and simmer for 5–7 minutes.
3. Sprinkle garam masala and mix gently.

---

### Step 7: Garnish and Serve

1. Garnish with fresh coriander leaves and ginger juliennes.
2. Serve hot with roti, naan, paratha, or rice.

---

## Food Categories

Indian Cuisine, North Indian, Egg Curry, Spicy Curry, Protein-Rich, Homemade, Non-Vegetarian

---

## Meal Category

Lunch, Dinner

---

## Meal Type

Main Course

---

Pad thai

## Pad Thai (Classic Thai Stir-Fried Noodles)

### Food Categories

Thai Cuisine, Asian Food, Noodle Dish, Stir-Fry, Street Food, Savory, Main Course, Lunch, Dinner

### Meal Timing

Lunch or Dinner

### Meal Type

Main Course

---

## Ingredients

### Noodles & Protein

* 200 g flat rice noodles (Pad Thai noodles)
* 2 large eggs
* 200 g shrimp (peeled and deveined)
  *or substitute with chicken, tofu, or a mix*
* 2 tablespoons vegetable oil

### Sauce

* 3 tablespoons fish sauce
* 2 tablespoons tamarind paste (or tamarind concentrate diluted with water)
* 1½ tablespoons palm sugar (or brown sugar)
* 1 tablespoon soy sauce
* ½ teaspoon chili powder (adjust to taste)

### Vegetables & Aromatics

* 3 cloves garlic, minced
* 2 shallots, thinly sliced
* 1 cup bean sprouts
* 3 green onions, chopped
* ¼ cup Chinese chives or garlic chives (optional)

### Garnishes & Toppings

* ¼ cup roasted peanuts, crushed
* Lime wedges
* Fresh cilantro (optional)
* Extra chili flakes (optional)

---

## Instructions

### Step 1: Prepare the Noodles

1. Soak the rice noodles in warm water for 20–30 minutes until soft but not mushy.
2. Drain and set aside.

### Step 2: Make the Pad Thai Sauce

1. In a small bowl, mix fish sauce, tamarind paste, palm sugar, soy sauce, and chili powder.
2. Stir until the sugar dissolves completely.
3. Taste and adjust—Pad Thai should be **sweet, sour, salty, and slightly spicy**.

### Step 3: Cook the Protein

1. Heat 1 tablespoon of oil in a wok or large pan over medium-high heat.
2. Add shrimp and cook for 1–2 minutes per side until just cooked.
3. Remove shrimp and set aside.

### Step 4: Stir-Fry Base

1. Add remaining oil to the pan.
2. Add garlic and shallots; sauté for about 30 seconds until fragrant.
3. Push everything to one side of the pan.
4. Crack the eggs into the empty space and scramble gently.

### Step 5: Combine Noodles and Sauce

1. Add the drained noodles to the pan.
2. Pour the prepared sauce over the noodles.
3. Toss continuously for 2–3 minutes until noodles absorb the sauce and soften fully.

### Step 6: Final Assembly

1. Return the shrimp to the pan.
2. Add bean sprouts, green onions, and chives.
3. Toss quickly for 1 minute, keeping vegetables slightly crunchy.

### Step 7: Serve

1. Transfer to serving plates.
2. Top with crushed peanuts.
3. Serve hot with lime wedges and optional chili flakes.

---

## Serving Tips

* Squeeze fresh lime juice just before eating for authentic flavor.
* Serve with Thai iced tea or fresh coconut water.
* For a vegetarian version, replace fish sauce with soy sauce and use tofu instead of shrimp.

---

Kothu Parotta

## Kothu Parotta – Detailed Recipe

### Food Categories

Street Food, South Indian Cuisine, Tamil Nadu Special, Non-Vegetarian (or Vegetarian), Comfort Food

### Suitable For

Lunch, Dinner (also commonly eaten as late-night food)

### Meal Type

Main Course

---

## Ingredients

### For Kothu Parotta Base

* Parotta – 4 to 5 (preferably leftover, chopped finely)
* Oil – 2 to 3 tablespoons
* Onion – 2 medium, finely chopped
* Green chilies – 2, finely chopped
* Ginger-garlic paste – 1 tablespoon
* Curry leaves – 1 sprig
* Tomato – 1 medium, finely chopped

### Spices

* Turmeric powder – ¼ teaspoon
* Red chili powder – 1 teaspoon (adjust to taste)
* Coriander powder – 1 teaspoon
* Garam masala – ½ teaspoon
* Salt – to taste
* Pepper powder – ½ teaspoon (optional, for extra flavor)

### Protein Options (choose one)

* Egg – 2 to 3, beaten
  **or**
* Cooked chicken (boneless, shredded) – 1 cup
  **or**
* Mixed vegetables (carrot, beans, cabbage, peas) – 1 cup

### Additional Ingredients

* Kothu parotta salna / kurma / chicken gravy – ½ to 1 cup (important for authentic flavor)
* Fresh coriander leaves – 2 tablespoons, finely chopped
* Lemon juice – 1 teaspoon (optional)

---

## Instructions

### Step 1: Prepare the Parotta

1. Stack the parottas and chop them into small bite-sized pieces using a sharp knife.
2. Set aside. Slightly dry parottas work best as they absorb flavors well.

### Step 2: Sauté the Base

1. Heat oil in a wide, heavy-bottomed pan or kadai on medium heat.
2. Add curry leaves and let them splutter.
3. Add chopped onions and sauté until they turn translucent.
4. Add green chilies and ginger-garlic paste. Cook until the raw smell disappears.

### Step 3: Add Vegetables or Chicken

* **For chicken**: Add shredded cooked chicken and sauté for 2–3 minutes.
* **For vegetables**: Add mixed vegetables and cook until soft.
  Stir well to combine with the onion mixture.

### Step 4: Spice It Up

1. Add turmeric powder, red chili powder, coriander powder, garam masala, pepper powder, and salt.
2. Mix well and cook for 1–2 minutes until the spices release aroma.

### Step 5: Add Tomato

1. Add chopped tomatoes and cook until they turn soft and slightly mushy.
2. The mixture should look well-blended and slightly oily.

### Step 6: Scramble the Eggs (if using)

1. Pour beaten eggs into the pan.
2. Stir continuously and scramble until the eggs are fully cooked and mixed with the masala.

### Step 7: Add Parotta and Gravy

1. Add the chopped parotta to the pan.
2. Pour in salna or gravy gradually while mixing.
3. Using a spatula, keep chopping and mixing the parotta with the masala until everything is well combined and moist.

### Step 8: Final Touch

1. Cook on medium-low heat for 3–5 minutes, stirring constantly.
2. Add lemon juice if desired and mix well.
3. Garnish with fresh coriander leaves.

---

## Serving Suggestions

* Serve hot with extra salna, raita, or plain onion salad.
* Best enjoyed fresh, straight from the pan, for authentic street-style taste.

Spinach Omelette Recipe (Palak omelet)

## Spinach Omelette Recipe (Palak Omelette)

### Description

Spinach Omelette, also known as **Palak Omelette**, is a nutritious and protein-rich dish made with fresh spinach, eggs, and mild spices. It is quick to prepare, healthy, and perfect for a wholesome meal at any time of the day, especially breakfast.

---

## Ingredients

* Eggs – 2 large
* Fresh spinach (palak) – 1 cup, finely chopped
* Onion – 2 tablespoons, finely chopped (optional)
* Green chili – 1, finely chopped (adjust to taste)
* Garlic – 1 small clove, finely minced (optional)
* Salt – to taste
* Black pepper powder – ¼ teaspoon
* Red chili powder – a pinch (optional)
* Turmeric powder – a pinch (optional)
* Oil or butter – 1 teaspoon

---

## Instructions

1. **Prepare the Spinach**

* Wash the spinach thoroughly under running water.
   * Finely chop it and set aside.

2. **Beat the Eggs**

* Crack the eggs into a mixing bowl.
   * Add salt, black pepper, red chili powder, and turmeric (if using).
   * Beat well until the mixture becomes light and slightly frothy.

3. **Add Vegetables**

* Add chopped spinach, onion, green chili, and garlic to the beaten eggs.
   * Mix everything evenly so the spinach is well coated with the egg mixture.

4. **Heat the Pan**

* Heat a non-stick pan on medium flame.
   * Add oil or butter and spread it evenly.

5. **Cook the Omelette**

* Pour the egg and spinach mixture into the pan.
   * Spread gently and let it cook on medium-low heat for 1–2 minutes.

6. **Flip and Finish**

* When the base is set and lightly golden, carefully flip the omelette.
   * Cook the other side for another 1 minute until fully cooked.

7. **Serve Hot**

* Transfer to a plate and serve immediately with toast, bread, or salad.

---

## Food Categories

Breakfast, Quick & Easy, Healthy Recipe, High-Protein, Indian Cuisine, Non-Vegetarian

---

## Meal Timing Category

Breakfast, Brunch, Light Lunch, Dinner

---

## Meal Type

Non-Vegetarian, Egg-Based Dish, Protein-Rich Meal

---

Kathi Roll

## 🌯 Kathi Roll – Detailed Recipe

### **Food Categories**

Street Food, Indian Cuisine, Wraps & Rolls, Non-Vegetarian / Vegetarian (optional), Fast Food

### **Meal Category**

Breakfast, Lunch, Dinner, Evening Snack

### **Meal Type**

Main Course, On-the-Go Meal

---

## **Ingredients**

### **For the Paratha (Wrap)**

* All-purpose flour (maida) – 1½ cups
* Salt – ½ teaspoon
* Sugar – ½ teaspoon (optional)
* Oil – 1 tablespoon
* Water – as needed (to make soft dough)
* Oil or butter – for cooking

### **For the Egg Layer (Optional but Traditional)**

* Eggs – 2 (beaten)
* Salt – a pinch

> *For a vegetarian version, skip the egg layer.*

---

### **For the Filling (Chicken Version – Classic Kathi Roll)**

#### **Chicken Marinade**

* Boneless chicken (thin strips) – 250 grams
* Yogurt – 2 tablespoons
* Ginger-garlic paste – 1 tablespoon
* Red chili powder – 1 teaspoon
* Turmeric powder – ¼ teaspoon
* Garam masala – ½ teaspoon
* Coriander powder – 1 teaspoon
* Lemon juice – 1 tablespoon
* Salt – to taste
* Oil – 1 tablespoon

#### **Cooking the Chicken**

* Oil – 1 tablespoon
* Onion – 1 medium, sliced
* Green chilies – 1–2, slit
* Capsicum – ½ cup, thinly sliced (optional)

---

### **For Assembly & Toppings**

* Onion – 1 large, thinly sliced
* Lemon juice – 1 tablespoon
* Chaat masala – ½ teaspoon
* Green chutney – 2–3 tablespoons
* Mayonnaise or yogurt sauce – as needed
* Fresh coriander leaves – chopped

---

## **Instructions**

### **Step 1: Prepare the Dough**

1. In a bowl, mix flour, salt, sugar, and oil.
2. Gradually add water and knead into a soft, smooth dough.
3. Cover and rest the dough for 20–30 minutes.

---

### **Step 2: Cook the Chicken Filling**

1. Mix all marinade ingredients with chicken and let it rest for at least 30 minutes (longer for better flavor).
2. Heat oil in a pan, add marinated chicken, and cook on medium-high heat until fully cooked and slightly charred.
3. Add sliced onions, green chilies, and capsicum. Sauté for 2–3 minutes.
4. Adjust seasoning and keep aside.

---

### **Step 3: Make the Parathas**

1. Divide the dough into equal balls.
2. Roll each ball into a thin circle.
3. Heat a tawa or flat pan, place the rolled paratha, and cook until light brown spots appear on both sides.
4. Drizzle oil or butter while cooking for crispness.

---

### **Step 4: Add Egg Layer (Optional)**

1. Pour some beaten egg over one side of the paratha while it’s on the pan.
2. Spread evenly and cook until the egg sets.
3. Flip briefly to cook the egg side and remove from heat.

---

### **Step 5: Assemble the Kathi Roll**

1. Place the paratha (egg side up) on a flat surface.
2. Spread green chutney and mayonnaise/yogurt sauce.
3. Add cooked chicken filling in the center.
4. Top with sliced onions, lemon juice, chaat masala, and coriander leaves.
5. Roll tightly and wrap one end with paper or foil.

---

## **Serving Suggestions**

* Serve hot with extra green chutney or spicy sauce.
* Can be customized with paneer, mixed vegetables, or soy chunks for vegetarian versions.

---

## **Notes**

* Kathi Rolls are highly customizable and can be made spicy or mild.
* Ideal as a quick meal or street-style comfort food.

Recipes for "Eggs"

Murgh musallam

Anda curry

Kolkata-Style Egg Roll

Choco Lava Cake

Mumbai Egg Bhurji recipe

Egg Chilli

ANDA BIRYANI

Omelette

Hyderabadi Chicken Biryani

Chicken biryani

Egg Bhurji

Kadhai Egg Curry

Pad thai

Kothu Parotta

Spinach Omelette Recipe (Palak omelet)

Kathi Roll