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Ingredients 4 large eggs 2 medium-sized tomatoes, chopped 1 onion, finely chopped 2-3 green chilies, chopped (adjust according to spice preference) 1 teaspoon ginger-garlic paste 1/2 teaspoon turmeric powder 1 teaspoon red chili powder (adjust to taste) 1/2 teaspoon cumin powder Salt to taste 2 tablespoons cooking oil Fresh coriander leaves for garnish Instructions Heat […]
Ingredients 4 medium-sized potatoes 2 tablespoons olive oil Salt and pepper to taste Optional: herbs or spices of your choice (e.g., paprika, garlic powder, rosemary) Instructions Prepare the Potatoes: Wash the potatoes thoroughly to remove any dirt or debris. Peel the potatoes if desired, or you can leave the skin on for added texture and
Ingredients 4 cups chicken or vegetable broth 2 eggs, lightly beaten 1 tablespoon soy sauce 1 teaspoon sesame oil 2 green onions, thinly sliced (optional) Salt and pepper to taste 1 tablespoon cornstarch mixed with 2 tablespoons of water (optional, for thickening) Instructions Prepare the Broth: In a medium-sized saucepan, bring the chicken or vegetable
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Working remotely has become increasingly common in today’s digital age. With the convenience of technology, many professionals now have the flexibility to work from the comfort of their own homes. While this arrangement offers numerous benefits, it also presents unique challenges, particularly when it comes to maintaining a healthy lifestyle. The Impact of Remote Work
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Ingredients 1 cup basmati rice 1 cup mixed vegetables (carrots, peas, beans, corn) 1 large onion, thinly sliced 1 large tomato, chopped 2 green chilies, finely chopped 1/4 cup cashews or almonds (optional) 2 tablespoons ghee or vegetable oil 1 teaspoon cumin seeds 1-inch cinnamon stick 2-3 green cardamom pods 4-5 cloves 1 bay leaf
Ingredients 1 cup split yellow moong dal (skinned and split green gram) 1/4 cup chana dal (split Bengal gram) 2 green chilies, finely chopped 1 inch ginger, grated A handful of fresh coriander leaves, chopped 1 teaspoon cumin seeds Salt, to taste Oil, for deep frying For the Tadka (Tempering): 2 tablespoons oil 1 teaspoon
Ingredients 1 cup basmati rice 1/2 cup split yellow moong dal (lentils) 1 large onion, finely chopped 1 medium tomato, chopped 1/2 cup mixed vegetables (carrots, peas, beans) 1 teaspoon ginger-garlic paste 2 tablespoons ghee (clarified butter) or oil 1 teaspoon cumin seeds 1/2 teaspoon mustard seeds 1/2 teaspoon turmeric powder 1/2 teaspoon red chili
Ingredients For the dough: 2 cups all-purpose flour (maida) 1/4 cup semolina (sooji) 1/4 cup ghee (clarified butter) Salt to taste Water, as needed For the filling: 3 medium-sized potatoes, boiled and mashed 1 teaspoon cumin seeds 1 teaspoon fennel seeds 1/2 teaspoon turmeric powder 1 teaspoon red chili powder 1 teaspoon coriander powder 1/2
Ingredients 1 cup gram flour (besan) 2 cups yogurt (curd) 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 2-3 dry red chillies 10-12 curry leaves 1/2 teaspoon turmeric powder 1 teaspoon red chili powder Salt to taste 2 tablespoons oil 1 tablespoon chopped coriander leaves for garnish For the Pakoras (optional):
Ingredients 8 small to medium-sized eggplants (brinjals) 2 tablespoons oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1 large onion, finely chopped 2 tomatoes, finely chopped 1 tablespoon ginger-garlic paste 1/2 teaspoon turmeric powder 1 teaspoon red chili powder (adjust to taste) 1 teaspoon coriander powder 1/2 teaspoon garam masala Salt to taste Fresh
