Indian style omelettes are a popular breakfast and snack food in households in India. Also, they are a popular street food in India. Omelettes are made with eggs, onions, and spices and are typically served with Indian bread or rice.

To make an Indian style omelette, begin by whisking together eggs in a bowl. Add in finely chopped onions, green chilies, and spices such as turmeric, red chili powder, and garam masala. Mix well.

Heat a little oil or ghee in a pan over medium heat. Pour the egg mixture into the pan and cook until the edges start to brown. Flip the omelette over and cook the other side until it is golden brown.

Serve the omelette hot, with a side of Indian bread or rice. You can also enjoy it with a side of chutney or tomato ketchup for added flavor.

Indian style omelettes are a delicious and easy breakfast or snack option that can be enjoyed by people of all ages. Give this recipe a try and add some flavor to your meal.

## INGREDIENTS
- 4 eggs
- 1 small onion, finely chopped
- 1 small green chili, finely chopped
- 1/4 tsp of turmeric powder
- 1/4 tsp of red chili powder
- 1/4 tsp of garam masala
- Salt, to taste
- 2 tsp of oil or ghee

## INSTRUCTIONS
- In a bowl, whisk together the eggs.
- Add the finely chopped onions, green chili, turmeric, red chili powder, garam masala, and salt to the eggs. Mix well.
- Heat the oil or ghee in a pan over medium heat.
- Pour the egg mixture into the pan and cook until the edges start to brown.
- Flip the omelette over and cook the other side until it is golden brown.
- Serve the omelette hot, with a side of Indian bread or rice. You can also enjoy it with a side of chutney or tomato ketchup for added flavor. Enjoy!

Indian Style Omelette

Indian style omlette, is a popular breakfast dish across India. It is made with eggs and very little spices.

## INGREDIENTS
- 1/3 cup(s) canola oil, plus more as needed for frying 
- 1 1/2 Lb chicken thighs 
- 1 Tsp kosher salt, plus more as needed 
- 1 Tsp cracked black pepper, plus more as needed 
- 1 cup(s) cornstarch, plus more as needed for dredging 
- 3 cloves of garlic, smashed 
- 1 Tbsp Worcestershire sauce, plus more to taste 
- 1 Tbsp Dijon mustard 
- 1/2 cup(s) Parmesan cheese, plus more as needed for garnish 
- 1/4 cup(s) lemon juice 
- 3/4 cup(s) extra virgin olive oil 
- 1 large head of romaine lettuce, roughly chopped
- Croutons as for your taste

## INSTRUCTION
For Chicken
- Put a large nonstick skillet on medium-high heat. 
- Add the oil and let it get hot. 
- Season chicken with salt and pepper. Toss chicken into cornstarch, shaking off excess.
- Cook chicken in oil for about 4 to 6 minutes per side, or until chicken is crisp and cooked through. Set aside to cool; 
meanwhile, prepare your salad.
For Salad
- Put garlic, Worcestershire sauce, Dijon, Parmesan cheese, and lemon juice in a blender. Beat on high speed and slowly add the olive oil until an emulsion forms.
- To serve, cut the chicken into pieces, then toss the lettuce with enough dressing to coat.
- Toss a few croutons into it
- Serve each salad with crispy chicken, drizzle with more dressing, and garnish with more Parmesan according to your preferance.

## MY TIP
If you don't have Worcestershire Sauce or want to substitute it, thry the follow: 

Key Ingredients: Soy sauce, ketchup and white wine vinegar

- 1 tablespoon tomato ketchup
- 1 tablespoon white wine vinegar
- 1/2 tablespoon soy sauce
- 1/6 teaspoon of hot sauce (optional)

You'll find just the right amount of elements in this mix: spicy, savory, salty, and a little sweet. If you have it, the hot sauce will add a bit of the spiciness that the hot sauce brings from the chili extract. You can even add a little fish sauce, but it's not required. Use tamari (gluten-free) or coconut aminos (gluten- and soy-free) as an alternative to soy sauce.

Chicken Caesar Salad

 Freshly chopped romaine lettuce topped with crispy fried chicken, and a perfect dressing makes your traditional Caesar salad  more yummy and savory.

Crispy Chicken Caesar Salad 

Tikka fundamentally amounts to something that is marinated and afterward heated or barbecued or seared. Paneer tikka is a well known vegan tikka dish.The Indian spices blended in with the yogurt or curd makes a delightful marinade that coats the paneer cubes.

## INGREDIENTS
FOR GREEN CHUTNEY
- ½  Onion
- 2-3 Green chillies
- 1/2 Teaspoon ginger garkic paste or crushed
- 1 Cup Coriander or Cilantro leaves
- 1/2 Cup Mint leaves
- 2 Tablespoons lemon juice
- 1 Teaspoon Salt
- 1/2 Teaspoon Sugar

FOR PANEER MARINADE
- 1 Tablespoon Ginger Garlic Paste ( or crushed)
- 1 Teaspoon cumin seeds
- 2 Tablespoon mustard oil or vegetable oil
- Salt according to taste
- 1 Teaspoon Chilli powder or Cayenne pepper
- 1 Teaspoon Garam masala
- 1 Teaspoon Turmeric powder
- 1 Cup plain whole-milk Greek yogurt
- 1 Teaspoon Ajwain seed or Caraway seeds
- 200 Gram Paneer block (cut into small cubes)
- Vegetable oil (for grill and brushing)
- Lettuce leaves, chaat masala (optional), and lime wedges (for serving)

## PREPARATION

STEP 1:         
Take all the ingredients mentioned under Green chutney section and make a puree with adding a 1/4 cup of water.Transfer to a small bowl and set aside until ready to serve.

STEP 2:
- Lightly toast 2 teaspoon cumin seeds in a dry little skillet over medium heat, steering the cumins occasionally. 
- When  it turns fragrant, around after 2 minutes. 
- Move to a mortar and pestle and let cool, then, at that point, finely grind.

STEP 3:
- Heat 2 tablespoon cup mustard oil or vegetable oil in a small saucepan over medium-high heat.
- Quickly pour the oil in a heatproof medium mixing bowl; let it be cool until lukewarm. 
- Add cumin powder, salt, Chilli powder or cayenne pepper,Garam masala,turmeric powder, ginger garlic paste, 1 cup plain entire milk yogurt, and ajwain seeds or caraway seeds. 
- Now add small paneer cubes, marinade with the prepared spice blend and toss delicately to cover the cubes properly. 
Let rest the paneer at the room temperature 30 minutes.

STEP 4:
- Set up a barbecue or grill on medium heat
- Brush with vegetable oil. 
- Take out the marinated paneer from the bowl, letting go the extra marinades into bowl.
- Thread the paneer cubes on a skewer. 3-4 cubes per skewer.
- Grill the paneer
- Turn halfway and brush some oil on the paneer
- Grill for 6-8 minutes and the paneer is done
- Use a spatula to release the paneer from skewers.

For serving, add some onlions and lemon slices on the side. Serve with the green chutney. You can also have some fresh lettuce with the paneer tikka.


Paneer Tikka

Paneer Tikka is a famous and heavenly roasted Indian dish where Paneer (Indian cottage cheese) is marinated in a flavored yogurt-based marinade, arranged on sticks and barbecued in the stove. You can make Paneer Tikka Recipe on burner on a tawa/skillet.

Mouthwatering Paneer Tikka

## INGREDIENTS
For frying the paneer:
- 250 grams paneer cut into cubes
- 3 tablespoons cornstarch
- 3 tablespoons all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black ground pepper
- water to make a free flowing batter, little less than 1/2 cup
- Vegetable or canola oil for frying

For Sauce:
- 2 tablespoons soy sauce 30 ml, I used 1 tablespoon regular soy sauce and 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar 15 ml
- 3 teaspoons green chili sauce 15 ml
- 2 tablespoons tomato ketchup 30 ml
- 1/2 teaspoon sugar

For Cornstarch mixture:
- 3 tablespoons water
- 1 tablespoon cornstarch

For Stir-Fry:
- 2 tablespoons vegetable oil 
- 1 medium red onion chopped in cubes
- 1 green pepper cut into squares 
- 1 tablespoon chopped ginger
- 1 tablespoon chopped garlic
- 1 stalk celery finely chopped
- 1 green chili sliced
- 3-4 tablespoons water
- Few green onions chopped, for garnishing

## METHOD
- Cut paneer into Cubes as per your preference. 
- In a large bowl, add 3 tablespoons cornstarch, 3 tablespoons flour Add salt and   pepper.
- Add water to make a good batter not too watery or not too thick  approximately   1/2 cup.
- Heat oil in a wok/kadai on medium heat for frying the paneer.
- Dunk each paneer cubes into the batter and gently slide them to the hot oil
- Fry until the paneer pieces get light brown from all sides.
- When done take out the paneer from oil and place aside.

- Mix 1 tablespoon cornstarch with 3 tablespoons of water until cornstarch         totally disolves.
- In a bowl, add soy sauce, vinegar, green chilli sauce, ketchup and sugar. Mix     well.
- Heat up oil in a pan in medium-high intensity. 
- When oil is hot, add the ginger, garlic and Saute for 1 moment.
- Then add the chopped onion and bell peppers.
- Cook for 2 minutes on high heat.
- The vegetables should to remain crunchy but not burned.
- Now add the prepared sauce mixture to it.
- Add the cornstarch blend. 
- Toss everything well.
- When the sauce starts to thicken. Add extra 3 to 4 tablespoons water, if needed.
- Add the paneer cubes and mix well with all the ingredients.
- Turn off heat and garnish with green onions. 
- Serve hot.

Chilli Paneer

A popular Indian dish made with paneer (a type of Indian cheese) and vegetables in a spicy sauce. This dish is a tasty and satisfying option for those who love bold and spicy flavors.

Restaurant Style Chilli Paneer

This recipe combines all of the elements I love about pizza with a wide variety of vegetables, each one adding its own unique flavor and texture to the dish. From the crunchy bell peppers and onions to the savory mushrooms and olives, every bite is bursting with flavor. And the best part? This pizza is completely customizable, so you can use whatever vegetables you have on hand or try out new combinations.

I hope you enjoy this recipe as much as I do. Whether you're a pizza lover or just looking for a delicious and veggie-packed meal, I think you'll find that this veggie pizza is a winner. So gather your ingredients, roll out your dough, and get ready to indulge in a tasty and satisfying meal. Bon appétit!

## INGREDIENTS
- 1 cup warm water
- 1 packet active dry yeast
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons oil
- 1 cup tomato sauce
- 1 cup shredded mozzarella cheese
- 1 cup mixed vegetables (such as bell peppers, onions, mushrooms, and olives)
- 1 teaspoon garam masala
- 1 teaspoon chili flakes (optional)

## INSTRUCTION
- In a small bowl, combine the warm water and yeast. Set aside for 5-10 minutes, or until the yeast has dissolved and the mixture is foamy.
- In a large bowl, combine the flour, salt, and sugar. Add the yeast mixture and oil, and mix until a dough forms.
- Knead the dough for 5-10 minutes, or until it is smooth and elastic.
- Place the dough in a greased bowl and cover with a towel. Set aside in a warm place for 1-2 hours, or until it has doubled in size.
- Preheat your oven to 450°F (230°C).
- On a lightly floured surface, roll out the dough into a large circle. Transfer it to a greased pizza pan or baking sheet.
- Spread the tomato sauce over the dough, leaving a 1-inch border around the edges.
- Sprinkle the mozzarella cheese over the sauce.
Arrange the mixed vegetables on top of the cheese.
- Sprinkle the garam masala and chili flakes (if using) over the vegetables.
- Bake the pizza for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Remove the pizza from the oven and let it cool for a few minutes before slicing and serving. Enjoy!

Veggie Pizza

This Indian-style veggie pizza is a delicious and flavorful twist on a classic favorite. Topped with a variety of vegetables, a savory tomato sauce, and gooey cheese, this pizza is sure to satisfy your cravings for something tasty and satisfying

Elevate Your Pizza Game with this  Indian-style Veggie Pizza Recipe!

I have always been a big fan of seafood, and shrimp is one of my all-time favorites. So when I discovered this recipe for Indian-style shrimp curry, I knew I had to give it a try. And let me tell you, it did not disappoint. The tender, succulent shrimp were coated in a rich and creamy sauce that was bursting with aromatic spices and flavors. Every bite was a taste explosion in my mouth.

I love that this recipe is so versatile – you can serve it with rice or roti, or even pair it with some naan bread for a tasty and satisfying meal. Plus, it's so easy to make! Just throw all of the ingredients into a pan and let it simmer until the shrimp is cooked through. It's that simple.

Whether you're a seafood lover or just looking for a new and delicious recipe to try, I think you'll find that this Indian-style shrimp curry is a winner. So gather your ingredients, fire up your stove, and get ready to indulge in a tasty and satisfying meal. Enjoy!

## INGREDIENTS
-  1 pound large shrimp (peeled and deveined)
-  1 tablespoon oil
-  1 teaspoon cumin seeds
-  1 teaspoon mustard seeds
-  1 teaspoon fennel seeds
-  1 teaspoon coriander seeds
-  1/2 teaspoon fenugreek seeds
-  1/2 teaspoon cumin powder
-  1/2 teaspoon coriander powder
-  1/2 teaspoon garam masala
-  1/2 teaspoon turmeric
-  1/2 teaspoon salt
-  1/2 cup coconut milk
-  1/2 cup water
-  2 green chilies (sliced)
-  1 tablespoon lemon juice

## INSTRUCTIONS

-  In a pan, heat the oil over medium heat. Add the cumin seeds, mustard seeds, fennel seeds, coriander seeds, and fenugreek seeds and cook until fragrant, about 1-2 minutes.
-  Add the cumin powder, coriander powder, garam masala, turmeric, and salt and stir to combine.
-  Add the shrimp and stir to coat it in the spice mixture.
-  Add the coconut milk, water, green chilies, and lemon juice and stir to combine.
-  Reduce the heat to low and simmer for 5-7 minutes, or until the shrimp is cooked through and the sauce has thickened.
-  Serve the shrimp in sauce with rice or roti. Enjoy!

shrimp curry

Fresh and tender shrimp simmered in a rich and creamy coconut milk sauce. Serve it with rice or roti for a complete and satisfying meal.

Delicious and Flavorful Indian-Style Shrimp Curry

South Indian dosas are a staple food in the southern states of India and are enjoyed by people all over the world. These thin, crispy pancakes are made from a fermented batter of rice and lentils and are traditionally served for breakfast or as a snack.

One of the best things about dosas is their versatility. They can be enjoyed plain or filled with various ingredients, such as potatoes, onions, and spices. They can also be topped with ghee or cheese for added flavor.

In South India, dosas are often served with a side of sambar and coconut chutney for dipping. The combination of the spicy sambar and the refreshing chutney perfectly complements the savory dosa.

If you've never tried a dosa before, you're in for a treat. They are easy to make at home and are sure to impress your friends and family. Simply follow a recipe for the batter, pour it onto a hot griddle or nonstick pan, and cook until it turns golden brown. Serve the dosa hot with your choice of dipping sauces and enjoy!

Overall, South Indian dosas are a delicious and satisfying food that are sure to become a new favorite in your household. Give them a try and taste the flavors of South India for yourself.

## INGREDIENTS
- 1 cup of parboiled rice (also known as idli rice)
- 1/2 cup of split black lentils (also known as urad dal)
- 1/4 tsp of fenugreek seeds
- Salt, to taste
- Water, as needed
- Ghee or oil, for cooking

## PREPARATION
- Rinse the rice and lentils in a bowl of water. Soak the rice and lentils in separate bowls of water for at least 4-6 hours or overnight.
- Drain the water from the rice and lentils, and transfer them to a blender or food processor. Add a little water and blend the mixture into a smooth batter.
- Transfer the batter to a large bowl, and add the fenugreek seeds and salt. Mix well. Cover the bowl with a kitchen towel and set aside in a warm place to ferment for at least 8-12 hours or overnight.
- Once the batter has fermented, give it a good stir and add a little water to thin it out to the desired consistency.

## METHOD OF COOKING
- Heat a griddle or nonstick pan over medium heat. 
- Pour a ladleful of batter onto the griddle and spread it out into a thin, circular shape using the back of the ladle.
- Drizzle a little ghee or oil around the edges of the dosa. Cook the dosa until the edges start to brown and the surface looks dry, about 2-3 minutes.
- Carefully flip the dosa over and cook the other side until it turns golden brown, about 1-2 minutes.
- Remove the dosa from the griddle and serve hot with your choice of chutney or sambar. 
- Repeat the process with the remaining batter to make more dosas. Enjoy with some sambhar and chutney!

South Indian Dosa

A dosa is a type of thin, crispy pancake that is a popular breakfast and snack food in South India. It is made from a fermented batter of rice and lentils, and is typically served with chutney, sambar, or other dips

Authentic South Indian Dosa Recipe

## INGREDIENTS:
- Thick Poha/avil/flattened rice- 1 cup
- 3 eggs
- 1 onion finely chopped
- 2 Green chilli finely chopped
- 1 Medium sized Tomato finely chopped
- 1 Tablespoon finely chopped carrots (optional)
- 1 Tablespoon Groundnuts/Peanuts
- 1/2 Teaspoon Mustard seeds 
- 1/3 Teaspoon Cumin seeds (optional)
- 2 tablespoons Vegetable Oil
- 5-6 Curry leaves
- Salt as per taste
- 1/2 Teaspoon Turmeric powder
- 1/2 Teaspoon Maggie Masala
- 1/3 Teaspoon Cumin-Coriander Powder/ Garam Masala

## STEPS:

- Heat a flat deep pan or a kadhai.
- Add a tablespoon of vegetable oil or mustard oil.
- Add mustard seeds and cumin seeds(if using) and allow it to crackle
- Add the curry leaves
- Add chopped green chillies
- Now add the peanuts and saute for a few seconds.
- Add the chopped Onion and chopped carrots
- Turn the flame to medium to low and use this time to rinse/wash your poha in normal temp. water. Take out the water fully by squizing the poha with light hands. Keep aside the Poha.
- Next add the chopped tomato to your pan and saute well for 30 seconds
- Add Turmeric powder mix everything well
- Add the squizzed poha to the pan and add Salt according to taste.
- Mix everything well
- Keep all the mixture to one side of the pan and make room for eggs now.
- Put a little oil in the emptied space. Break one egg over it. and repeat for all eggs.
- Add a pinch of chilli powder, salt and Cumin-Coriander powder on the indivisual eggs.
- Allow the eggs to cook for 2-3 minutes. 
- When the eggs are little cooked gently cover them with the poha mixture sat at the other end of the pan.
- Gently mix everything. Now you can add a little chopped onion to increase the flavou.
- Add Maggie Masala or Garam masala now.
- Turn off the flame.
- Garnish with chopped coriander leaves and cover the lid for 2 minutes.
- Mix well before you serve hot.


Anda-Poha

Anda Poha  is a quick and mouth watering snacks of India. It is rich with protein, Vitamin D and contain a good amount of Omega 3 Fatty acids along with healthy  carbohydrates, rich in iron, gluten-free.

Authentic Anda Poha: Delicious Indian Snack Made with Flattened Rice and Egg

Butter chicken is one of my all-time favorite dishes. I remember the first time I tasted it – I was in college and a group of friends and I decided to try out a new Indian restaurant in town. We all ordered different dishes, but when the butter chicken arrived at our table, it looked so creamy and delicious that I just had to try it. And let me tell you, it did not disappoint. The tender, succulent chicken was coated in a rich, buttery tomato sauce that was bursting with flavor. I was hooked from the first bite.

Since then, I have made it my mission to perfect my own butter chicken recipe. I have experimented with different marinades, spice blends, and cooking methods, and after many trials and errors, I have finally landed on the ultimate recipe. The secret, I have found, is to use plenty of aromatic spices and a good amount of butter and cream to give the sauce its signature richness.

I hope you enjoy this recipe as much as I do. Whether you're a fan of Indian food or just looking for a new and delicious meal to try, I think you'll find that this butter chicken recipe is worth the effort. So gather your ingredients, roll up your sleeves, and get ready to indulge in one of the most delicious dishes you'll ever taste. Trust me, it's worth it
!

## INGREDIENTS

- 500 grams chicken (cut into small pieces)
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 2 tablespoons red chili powder
- 2 tablespoons garam masala
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- 4-5 green cardamoms
- 4-5 cloves
- 4-5 peppercorns
- 1 inch cinnamon stick
- 1 bay leaf
- 4 tablespoons butter
- 4 tablespoons oil
- 1 cup heavy cream
- Salt to taste

 ## INSTRUCTIONS 

- In a large bowl, combine the chicken, yogurt, lemon juice, ginger paste, garlic paste, red chili powder, and garam masala. Mix well and marinate for at least 30 minutes (preferably overnight).
- In a separate pan, dry roast the cumin seeds, coriander seeds, fennel seeds, mustard seeds, fenugreek seeds, green cardamoms, cloves, peppercorns, cinnamon stick, and bay leaf until fragrant. Grind the roasted spices into a fine powder.
- In a pan, heat the oil over medium heat. Add the ground spice mixture and sauté for a few minutes.
- Add the marinated chicken and stir to coat it in the spice mixture.
- Add salt to taste and stir.
- Reduce the heat to low and simmer for 10-15 minutes, or until the chicken is cooked through.
- Add the butter and cream and stir until well combined.
- Serve the butter chicken hot with roti or rice. Enjoy!

Butter Chicken

A classic Indian dish made with tender pieces of chicken cooked in a rich and creamy tomato sauce. Flavored with aromatic spices and finished with a generous amount of butter and cream.

All Recipes: Page 2