Indian style freshly baked white bread stuffed with special blend of cheese

Cheese Naan

Goan style tangy spicy chicken curry cooked with potato

Chicken Vindaloo

Boneless chicken breast cooked in cream of cashew, coconut mixed nuts and golden raisins

Chicken Korma

Naan bread topped with fresh garlic and cilantro baked in tandoori oven

Garlic Naan

Spinach cooked in a creamy sauce with cottage cheese with touch of fenugreek leaves

Saag Paneer

Chicken tikka kabab chunks cooked in a cream based tomato sauce

Chicken Tikka Masala

Fried chicken pieces coated in seasoned chickpea flour batter

Chicken Pakora

Deboned chicken tandoori cooked in a tomato based butter sauce

Butter Chicken

Triangular shaped fried pastry with savory filling of spiced potato and peas served with tamarind and mint chutney

Veg Samosa

In a mixing bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy. In another bowl, mix flour and salt. Make a well in the center, add yogurt and the yeast mixture. Knead into a soft dough, adding oil as needed. Cover and let it rise for 1-2 hours until doubled in size.

Prepare the Dough

In a bowl, combine mozzarella cheese, cheddar cheese, chopped cilantro, and green chili. Mix well and set aside.

Prepare the Cheese Filling

Once the dough has risen, punch it down and divide it into equal portions. Roll each portion into a ball, then flatten it slightly. Place a generous amount of cheese filling in the center and fold the dough over to seal. Roll it out gently to form a naan shape.

Shape the Naan

Preheat a tandoor or a skillet over medium-high heat. Cook the naan on one side until bubbles form, then flip and cook until golden brown. Optionally, brush with melted butter or ghee before serving.

Cook the Naan

Serve hot with your favorite curry or chutney.

Serve

All-purpose flour

Active dry yeast

Sugar

Salt

Yogurt

Warm water

In a bowl, combine chicken pieces with vinegar, turmeric powder, red chili powder, and salt. Let it marinate for at least 30 minutes.

Marinate the Chicken

In a dry pan, toast mustard seeds, black peppercorns, cinnamon stick, and cloves until fragrant. Grind them to a fine powder.

Prepare the Spices

In a large pot, heat vegetable oil over medium heat. Add finely chopped onions and sauté until golden brown.

Cook the Onions

Stir in minced garlic and ginger, cooking for another 2-3 minutes until fragrant.

Add Garlic and Ginger

Add tomato puree, coriander powder, cumin powder, and the ground spice mix. Cook for 5-7 minutes until the oil separates.

Add Tomato Puree and Spices

Add marinated chicken and cubed potatoes to the pot. Stir well to coat with the spice mixture.

Add Chicken and Potatoes

Pour in water, bring to a boil, then reduce heat and let it simmer for 30-40 minutes until chicken is cooked through and potatoes are tender.

Simmer

Adjust seasoning if necessary and serve hot with rice or naan.

Chicken, cut into pieces

Potatoes, peeled and cubed

Onion, finely chopped

Tomato puree

Garlic, minced

Ginger, minced

Vinegar

Vegetable oil

Water

Soak cashew nuts in warm water for about 30 minutes. Drain and blend with a little water until smooth. Set aside.

Prepare the Cashew Paste

In a large skillet, heat the cooking oil over medium heat. Add the chopped onion and sauté until golden brown.

Cook the Chicken

Stir in the minced garlic and ginger, cooking until fragrant, about 1-2 minutes.

Add Aromatics

Add cumin, coriander, turmeric, salt, and black pepper. Stir well and cook for another minute.

Spice it Up

Add the boneless chicken breast pieces and cook until they are no longer pink, about 5-7 minutes.

Add Chicken

Pour in the coconut milk and the prepared cashew paste. Stir to combine, then add the golden raisins and mixed nuts.

Mix in Coconut Milk and Cashew Paste

Reduce heat to low and let the korma simmer for about 15-20 minutes, allowing the flavors to meld and the sauce to thicken.

Garnish with fresh cilantro and serve hot with rice or naan.

Garnish and Serve

Boneless chicken breast

Cashew nuts

Coconut milk

Golden raisins

Mixed nuts (almonds, pistachios)

Cumin powder

Coriander powder

Turmeric powder

Black pepper

Cooking oil

Fresh cilantro, chopped (for garnish)

In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 10 minutes until frothy.

Activate Yeast

In a large mixing bowl, combine flour and salt. Make a well in the center and add the activated yeast mixture, yogurt, and olive oil. Mix until a dough forms.

Make Dough

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth. Place it in a greased bowl, cover, and let it rise in a warm place for 1-2 hours, or until doubled in size.

Knead Dough

Finely chop fresh garlic and cilantro. Set aside.

Prepare Garlic Topping

Once the dough has risen, punch it down and divide it into 6 equal portions. Roll each portion into a ball, then flatten each ball into an oval shape, about 1/4 inch thick.

Shape Naan

Sprinkle the chopped garlic and cilantro over one side of each naan and gently press to adhere.

Add Garlic

Preheat your tandoor oven or a pizza stone in your regular oven at the highest setting. Bake each naan for 2-3 minutes, or until puffed and lightly charred.

Bake Naan

Remove from the oven and brush with melted butter or ghee if desired. Serve warm.

Olive oil

Blanch the spinach in boiling water for 2-3 minutes, then transfer it to an ice bath to retain its color. Drain and blend into a smooth paste.

Prepare the Spinach

In a pan, heat oil or ghee over medium heat. Add the chopped onions and sauté until golden brown. Add minced garlic, grated ginger, and slit green chilies, and cook for another minute.

Cook the Base

Stir in the pureed tomato, salt, and fenugreek leaves. Cook until the oil separates from the mixture.

Add Tomatoes

Add the spinach paste to the pan, mix well, and let it cook for 5 minutes on low heat.

Combine Spinach

Cube the paneer and gently fold it into the spinach mixture. Pour in the cream and add garam masala. Cook for another 2-3 minutes.

Add Paneer and Cream

Taste and adjust seasoning if necessary. Serve hot with naan or rice.

Fresh spinach

Paneer (cottage cheese)

Tomato, pureed

Ginger, grated

Green chilies, slit

Fenugreek leaves (dried or fresh)

Cream

Garam masala

Oil or ghee

In a bowl, combine the chicken chunks, yogurt, half of the garlic, half of the ginger, garam masala, cumin powder, paprika, and salt. Mix well and let it marinate for at least 1 hour in the refrigerator.

Heat oil in a pan over medium heat. Add the marinated chicken and cook until browned and cooked through, about 8-10 minutes. Remove from the pan and set aside.

In the same pan, add the chopped onion and sauté until translucent. Add the remaining garlic and ginger, and cook for another minute. Stir in the pureed tomatoes and cook for about 10 minutes until the sauce thickens.

Prepare the Sauce

Add the cooked chicken back into the pan, and stir in the heavy cream. Simmer for another 5 minutes, allowing the flavors to meld together.

Combine Chicken and Sauce

Chicken breast, boneless and skinless

Paprika

Tomatoes, pureed

Heavy cream

Fresh cilantro, chopped

Cut the boneless chicken breasts into bite-sized pieces and set aside.

Prepare the Chicken

In a large bowl, combine chickpea flour, rice flour, garam masala, red chili powder, turmeric powder, and salt. Mix well.

Make the Batter

Gradually add water to the dry mixture while stirring until a smooth batter forms. The batter should be thick enough to coat the chicken pieces well.

Add Water

Add the chicken pieces to the batter and mix until all pieces are well coated. Stir in chopped coriander leaves.

Incorporate Chicken

In a deep frying pan, heat the oil over medium heat until hot.

Heat the Oil

Carefully drop the batter-coated chicken pieces into the hot oil in batches. Fry until golden brown and crispy, about 5-7 minutes per batch.

Fry the Pakoras

Remove the fried chicken pakoras from the oil and drain on paper towels. Serve hot with your favorite chutney or sauce.

Drain and Serve

Boneless chicken breasts

Chickpea flour (besan)

Rice flour

Red chili powder

Fresh coriander leaves (chopped)

Oil (for frying)

In a bowl, combine the boneless chicken thighs, yogurt, tandoori masala, and ginger-garlic paste. Mix well and let it marinate for at least 1 hour or overnight in the refrigerator for best results.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the marinated chicken and cook until fully cooked and slightly charred, about 8-10 minutes. Remove chicken from the skillet and set aside.

In the same skillet, add the remaining butter and sauté the chopped onion until golden brown. Add the pureed tomatoes and cook for about 10 minutes, stirring occasionally.

Once the tomato mixture is thickened, add the cooked chicken back into the skillet. Stir in the heavy cream and season with salt and cayenne pepper to taste. Simmer for another 5-10 minutes until everything is well combined and heated through.

Garnish with chopped cilantro and serve hot with rice or naan.

Boneless Chicken Thighs

Tandoori Masala

Ginger-Garlic Paste

Butter

Heavy Cream

Cilantro, chopped

Cayenne Pepper

Boil the potatoes until tender, then peel and mash them in a bowl.

Boil and Mash Potatoes

Finely chop the onion and sauté it in a pan until golden brown.

Sauté Onions

Add green peas, garam masala, cumin seeds, coriander powder, turmeric powder, green chili, and salt to the onions. Cook for about 5 minutes.

Add Spices and Peas

Combine the sautéed mixture with the mashed potatoes and add chopped cilantro. Mix well and let it cool.