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Author: vebnox

  • How to make Paneer Kofta Curry for dinner


    Paneer Kofta Curry

    Are you also bored of regular paneer dishes? If yes, then give this Paneer Kofta Curry a try. It is rich, creamy, and spicy and goes well with rice and roti both. Tap next to read the detailed recipe.

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    Ingredients required

    200 g paneer, 2 medium potatoes, 2 tbsp cornflour, 1–2 green chilies, 1 tbsp coriander leaves, salt to taste, and oil for frying

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    Ingredients for gravy

    2 onions, 2 tomatoes, 1 tbsp ginger-garlic paste, 2 tbsp cashew paste, ½ tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, ½ tsp garam masala, ½ tsp cumin seeds, 2 tbsp cream, 2 tbsp oil or ghee, salt to taste, and 2 tbsp coriander leaves

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    Step 1

    In a bowl, mix grated paneer, mashed potatoes, cornflour, green chilies, coriander, and salt.

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    Step 2

    Shape into small balls, heat oil in a kadhai and deep-fry or shallow-fry until golden brown. Keep aside.

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    Step 3

    Heat 2 tbsp oil in a pan. Add cumin seeds and let them splutter.

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    Step 4

    Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste and cook for a minute.

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    Step 5

    Add turmeric, chili powder, coriander powder, and salt. Mix well. Also, add tomato puree and cashew paste and cook until oil separates.

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    Step 6

    Add 1–1½ cups water, let it simmer. Mix in cream and garam masala.

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    Step 7

    Add the fried koftas into the hot gravy. Garnish with fresh coriander and a drizzle of cream. Serve hot with rice or roti.

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  • How to make South Indian Tomato Rice for lunch


    South Indian Tomato Rice

    Are you bored of eating regular steamed rice? If yes, then give your rice a tangy twist and try this simple Tomato Rice that can be easily made at home. Take a look at the recipe.

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    Ingredients required

    2 cups rice, 2 tbsp ghee, 1 onion, 1 green chilli, 1 tbsp ginger garlic paste, 1 cup tomatoes, salt to taste, 1 tsp curry powder, 1 tsp red chilli powder, 1 tsp turmeric powder, 1 tbsp lemon juice, 10 curry leaves, 1 tbsp mustard seeds, and 2 tbsp coriander leaves.

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    Step 1

    Wash and cook rice with enough water for 3 whistles. Once done, let it cool down.

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    Step 2

    Heat a wok, and add mustard seeds, curry leaves, and let them crackle.

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    Step 3

    Now add onion, green chilli, and ginger garlic paste. Saute for 2 minutes.

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    Step 4

    Add tomatoes, curry powder, red chilli powder, and turmeric powder. Cook for 3-5 minutes or until oil separates.

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    Step 5

    Now, add the cooked rice and mix well.

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    Step 6

    Cook for 2 minutes and top it with lemon juice and coriander leaves.

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    Step 7

    Your homemade Tomato Rice is ready. Enjoy it!

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    Next: How to make Paneer Kofta Curry for dinner

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  • 8 Reasons to add one avocado to the daily diet


    Why should you eat one avocado daily

    Avocados have been a fad among health enthusiasts for all the right reasons, but do you know what happens when you consume one avocado daily? Read on to find out..

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    Rich in Healthy Fats

    Avocados are packed with monounsaturated fats that are heart-friendly. These healthy fats help lower bad cholesterol (LDL) while boosting good cholesterol (HDL).

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    Boosts Heart Health

    Along with good fats, avocados contain potassium and magnesium, which regulate blood pressure. Eating them regularly can reduce the risk of heart disease.

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    Aids in Weight Management

    Despite being calorie-dense, avocados are high in fiber and healthy fats, which keep you fuller for longer. This helps reduce unnecessary snacking and supports weight control.

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    Great for Digestion

    Avocados are rich in soluble and insoluble fiber. They improve gut health, prevent constipation, and support smoother digestion.

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    Supports Eye Health

    They are loaded with lutein and zeaxanthin, antioxidants that protect the eyes from age-related issues like cataracts and macular degeneration.

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    Stabilizes Blood Sugar

    The healthy fats and fiber in avocados slow down digestion, preventing sudden spikes in blood sugar levels, making them ideal for people with diabetes.

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    Strengthens Bones

    Avocados provide vitamin K, calcium, and magnesium—nutrients essential for bone density and overall skeletal strength.

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    Nourishes Skin and Hair

    Packed with vitamin E, vitamin C, and healthy oils, avocados keep the skin supple and hair shiny. They work from within to fight dryness and improve texture.

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  • Monsoon Special: How to make Bread Cutlet


    Bread Cutlet Recipe

    Are you craving something deep-fried and full of flavours? If yes, then this Bread Cutlet recipe is for you. Filled with the goodness of veggies and sweetness of potatoes, this one makes for an apt snacking best paired with chutney or sauce. Tap next to read the recipe.

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    Ingredients required

    6–8 bread slices, 2 medium boiled potatoes, 1/4 cup peas, 1 carrot, 4-6 beans, 1/2 cup corn, 1 onion, 2 green chillies, 1 tsp ginger-garlic paste, ½ tsp red chili powder, ½ tsp garam masala, ½ tsp cumin powder, salt to taste, 2 tbsp coriander leaves, 1 cup breadcrumbs, 2 tbsp maida, 2 tbsp cornflour, and oil for frying

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    Step 1

    First of all, wash and boil the veggies and set them aside.

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    Step 2

    Add them to a bowl along with mashed potatoes and mix well.

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    Step 3

    Add onion, chilies, ginger-garlic paste, and spices. Add coriander leaves and combine well.

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    Step 4

    Soak each bread slice in water for 2–3 seconds, squeeze out extra water, and mix it into the potato-veg filling to bind. Shape into round or oval cutlets.

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    Step 5

    Make a slurry with maida, cornflour, and little water. Dip each cutlet in the slurry, then roll in bread crumbs for a crispy coating.

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    Step 6

    Heat oil in a kadhai and deep fry the cutlets until golden brown and crisp on both sides.

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    Step 7

    Enjoy hot with green chutney, tomato ketchup, or mayo dip.

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  • How to make Mumbai-style Tawa Pulao at home


    Mumbai-style Tawa Pulao

    Are you a rice lover and looking for something rustic and flavourful? If yes, then try this Mumbai-style Tawa Pulao, which is simple and full of aroma and taste. Tap next to read the simplest recipe.

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    Ingredients required

    3 cups cooked rice, 1 carrpt, 1/2 cup peas, 1 onion, 1 tomato, 1 capsicum, 2 tbsp butter, 1 tbsp oil, 1 tsp ginger-garlic paste, 2-3 green chilies, 2-3 tbsp pav bhaji masala, 1 tsp Kashmiri red chili powder, ½ tsp turmeric powder, salt to taste, 1 tbsp coriander leaves, and 2 lemon wedges

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    Step 1

    First of all wash and chop all the veggies.

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    Step 2

    Heat a large tawa and butter and oil.

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    Step 3

    Add chopped onions and green chilies and sauté till translucent.

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    Step 4

    Mix in ginger-garlic paste and cook for another minute.

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    Step 5

    Now, add the chopped tomatoes, capsicum, carrot, and peas. Cook till tomatoes soften.

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    Step 6

    Add pav bhaji masala, chili powder, turmeric, and salt. Splash a little water to prevent burning.

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    Step 7

    Add cooked rice and gently combine until all grains are coated with the masala. Once done, garnish with coriander leaves and a squeeze of lemon. Serve hot.

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  • Dua Lipa birthday: Hit songs that prove she’s a 'pop sensation'


    ​‘New Rules’

    This song is her breakout anthem. It’s catchy, empowering, and wise—giving rules to move on from a breakup.

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    ​‘IDGAF’

    Bold and unapologetic, this track captures a defiant attitude toward a past lover. With a confident tone and beat, it shows her power and independence.

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    ​‘Don’t Start Now’

    A bright, funky, and dance-ready hit from her “Future Nostalgia” era and it channels disco vibes and modern pop in a fresh, confident way.

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    ​‘Levitating’

    This song has an endlessly joyful and bubbly tune that feels like a lift to another dimension. It blends pop and disco with playful charm and an overwhelmingly happy vibe.

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    ​‘Break My Heart’

    A shimmering track that fuses disco energy with emotional depth and it’s about opening your heart despite potential heartbreak.

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    ​‘Physical’

    A high-energy, body-moving track that revives 1980s pop with a modern twist also it was widely praised by critics and appeared on many “best of” lists, proving her influence in pop culture.

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    ​‘Houdini’

    A fresh track rich with energetic beats and contemporary pop flair and it captures escapism and transformation and turning into something better and reflects her evolving artistry.

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  • How to make homemade Coconut Laddoo with jaggery


    Easy Coconut Laddoo with jaggery

    Craving for a sweet treat after every meal? Then give your cravings a healthy twist with this easy peasy recipe of Coconut laddoo, which can be made at home without putting in much efforts. So, follow us through these easy steps to make these Coconut Laddoos with the goodness of jaggery.

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    Ingredients:

    1 whole coconut, ½ cups dried coconut, ½ cup mixed dry fruits,½ cup jaggery, 2 tbsp ghee, ½ tsp cardamom powder, a pinch of saffron.

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    Step 1

    To begin with this easy recipe, heat water in a pan and add in jaggery, make a syrup.

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    Step 2

    Next, take a pan and dry roast the mixed nuts and crush them lightly. Grate the coconut.

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    Step 3

    To the same pan, add in ghee and cook the coconut till it turns slightly golden.

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    Step 4

    Then add in jaggery syrup, and cook till it leaves oil.

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    Step 5

    Now, add in the crushed nuts and cook until the mixture thickens. Once the mixture turns thick like a dough.

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    ​Step 6

    Grease your palms with ghee and make small bite sized laddoos.

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    Step 7

    Store them in an airtight container and enjoy!

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  • How to make Dahi Upma for breakfast


    Dahi Upma Recipe

    If you are someone who loves suji-based dishes for breakfast, then this Dahi Upma will surely tempt you. Made with spices and curd slurry and suji, this is one of the simplest breakfast one can try at home. Tap next to read the recipe.

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    Ingredients required

    1 cup suji, 1 1/2 cup curd, 4 cups water, 2 tbsp coriander leaves, 2 green chilli, 1 tbsp ginger, salt to taste, 2 tsp mustard seeds, a pinch of hing, 1 tbsp chana dal, 1 sprig curry leaves, 2 tbsp cashews, 2 tbsp ghee, and 1 onion

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    Step 1

    First of all, chop the veggies and set them aside.

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    Step 2

    In a mixing bowl, combine curd, green chilli, coriander, ginger, salt and water. Whisk well.

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    Step 3

    Heat ghee in a pan, add the mustard seeds, heeng and curry leaves and sauté on a medium flame for 30 seconds.

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    Step 4

    Add the chana dal and chopped cashews and sauté on a medium flame for a minute. Then add the onions and saute for 2 minutes.

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    Step 5

    Now, add sooji and sauté on a medium flame for 3 to 4 minutes.

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    Step 6

    Add the curd-water mixture, mix well and cook on a medium flame for 5 minutes.

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    Step 7

    Once done, top it with some more coriander leaves and serve hot.

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    Next: From Kolhapuri Chicken to Laal Maas: 10 Spicy Meat Dishes from India

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  • From Kolhapuri Chicken to Laal Maas: 10 Spicy Meat Dishes from India


    10 spicy meat dishes from India

    India is known for its diversity, and food is that one thing that unites the nation with taste, flavours and culinary legacies. Indian cuisine is known for its rich and flavoursome meat delicacies, and every region has something unique to offer, so here are 10 interesting meat delicacies from different regions of India.

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    Kolhapuri Chicken (Maharashtra)

    Kolhapuri Chicken is known for its bold and fiery flavours that boast of the region’s culinary heritage.This Maharashtrian style meat recipe is made with a special Kolhapuri masala that includes dry coconut, sesame seeds, dried red chillies and a blend of strong spices, which gives an aromatic flavour and rich taste to this delight.

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    Rajasthani Laal Maas (Rajasthan)

    Laal Maas is a traditional mutton curry known for its deep red colour, thanks to Mathania red chillies. The dish is slow-cooked in yogurt and spices and is extremely spicy. Traditionally, it was a hunter’s dish cooked with jungle meat and red chillies to mask the strong flavour.

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    Chettinad Pepper Chicken (Tamil Nadu)

    Chettinad Pepper Chicken is a meat dish that hails from Tamil Nadu’s Chettinad region and is loaded with black pepper, making it spicy without being overly red. The meat is cooked with freshly ground spices, fennel, peppercorns, cinnamon and stone flower. The dry masala coating the chicken gives it an intense, smoky flavour.

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    Gongura Mutton (Telangana)

    A spicy and tangy mutton curry made using gongura (sorrel) leaves. The sourness of the leaves paired with hot red chilli paste creates a sharp, powerful flavour. Gongura Mutton is a classic in Telangana households and definitely not for the faint-hearted.

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    Kerala Mutton Fry (Kerala)

    Mutton Sukha or Mutton fry is a classic meat dish from Kerala, which is prepared with coconut slices, black pepper, curry leaves and Kerala-style garam masala. The meat is cooked till dark brown and crunchy, making it hot, smoky and irresistibly flavorful, especially when served with Malabar parotta.

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    Sukka (Mangalorean Style)

    Sukka also known as Kori Sukka, this dry chicken dish from Karnataka’s coastal region combines grated coconut, curry leaves and Byadagi red chillies. It’s spicy but balanced by the sweetness of coconut. The masala coats the chicken rather than forming a gravy, making it both fiery and flavour-rich.

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    Naga bamboo shoot curry

    This Naga specialty is known for its natural heat from Raja mircha (ghost chilli) or local spicy chillies. The is slow-cooked with bamboo shoot juice, which adds a unique sour and sharp taste. The dish is extremely hot but deeply aromatic.

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    Assamese Masor Tenga with Bhut Jolokia (Assam)

    A spicy fish curry made with tangy tomato or lemon, but what makes it fiery is the addition of Bhut Jolokia (ghost chilli), one of the hottest chillies in the world. This variation is rare but popular among locals who love extreme heat in their food.

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    Pork Vindaloo (Goa)

    This Portuguese-influenced Goan dish is known for its tangy, spicy, vinegar-based curry. Pork is marinated in vinegar, garlic, ginger and lots of red chillies, then cooked with spices. The vinegar and chillies give it a mouth-blazing heat with a hint of sourness.

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    Andhra Chicken Curry (Andhra Pradesh)

    Andhra Chicken Curry also known as Kodi Kura, this curry is famous for its generous use of red chillies, pepper and curry leaves. The gravy is thick and hot, often made with onions and tomatoes, and has a fiery kick that is typical of Andhra cuisine. It is usually enjoyed with hot rice or appam.

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  • How to make protein and fiber-rich Broccoli Paneer Rice for dinner


    Broccoli Paneer Rice Recipe

    Broccoli Paneer Rice is a wholesome one-pot meal packed with protein from paneer and fiber from broccoli. It helps keep you full for longer while supporting muscle strength and digestion. This one-pot meal is rich in vitamins, minerals, and antioxidants, and offers a perfect balance of taste and nutrition. Tap next to read the recipe.

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    Ingredients required

    2 cups cooked rice, 1 cup broccoli, 1 cup paneer, 1 onion, 3-4 garlic, 1 green chilli, 1 tsp cumin seeds, 1/4 tsp turmeric powder, 1/2 tsp garam masala, salt to taste, 2 tbsp ghee, and 2 tbsp coriander leaves

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    Step 1

    First of all, blanch broccoli florets in hot water with a little salt for 2–3 minutes, then give an ice bath, drain and set aside.

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    Step 2

    Heat 1 tsp ghee in a pan and lightly sauté paneer cubes until golden. Set aside.

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    Step 3

    Heat the remaining ghee in the pan, add cumin seeds, let them splutter.

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    Step 4

    Add garlic, onion, and green chili; sauté till golden.

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    Step 5

    Add turmeric, salt, and garam masala. Mix well. Also, add broccoli and paneer. Combine well and cook for 2 minutes.

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    Step 6

    Add the cooked rice and gently mix so that the grains don’t break.

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    Step 7

    Garnish with coriander leaves and serve hot.

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