🔥🔥 looks delicious

Vocal edit kiye ho ya live hai ?

This looks easy, will definitely try it 😅

😍😍

Recipe: Garlic Pepper Chicken Ingredients: • 500g chicken breast or thighs, cut into bite-sized pieces • 6-8 cloves of garlic, minced • 1 large onion, chopped • 2 tablespoons soy sauce • 1 tablespoon chili sauce • 2 tablespoons ketchup • 1 tablespoon black pepper, freshly ground • 2 tablespoons cornflour • Salt to taste • Oil for frying • Fresh herbs or chopped green onions for garnish (optional) Instructions: 1. Marinate the Chicken: • In a bowl, mix the chicken pieces with soy sauce, minced garlic, black pepper, and a pinch of salt. • Let it marinate for at least 20 minutes. 2. Coat the Chicken: • After marinating, sprinkle cornflour over the chicken and toss to coat evenly. 3. Fry the Chicken: • Heat oil in a deep pan or wok over medium-high heat. • Fry the coated chicken pieces until golden and crispy, about 4-5 minutes. Remove and drain on paper towels. 4. Prepare the Sauce: • In a separate pan, heat a little oil and sauté the chopped onions until they are soft and translucent. • Add chili sauce and ketchup, stirring well to combine. 5. Combine and Serve: • Add the fried chicken to the pan with the sauce, tossing to coat the chicken evenly. • Cook for an additional 2-3 minutes to let the flavors meld together. • Garnish with fresh herbs or chopped green onions, if desired.

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🔥🔥🔥 amazingg

Amazingg🔥🔥

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Looks great❤🔥

My Fav❤🔥

🔥🔥🔥 looks stunning

🔥🔥🔥

❤️❤️ amazing

🔥🔥🔥

Delicious 🔥🔥

🔥🔥🔥

Nicee🔥🔥

mmm this fire

That looks soo good😍

Walnut Coffee Loaf Cake Ingredients: • 1 1/2 cups all-purpose flour • 1 1/2 teaspoons baking powder • 1/2 cup sugar • 1/4 teaspoon salt • 2 large eggs • 1/2 cup milk • 1/3 cup vegetable oil or melted butter • 1 teaspoon vanilla extract • 1 tablespoon Nescafé Azera powder coffee • 1 cup chopped walnuts Instructions: 1. Preheat the Oven: • Preheat your oven to 350°F (175°C). Grease a loaf pan and set it aside. 2. Mix Dry Ingredients: • In a large bowl, whisk together the flour, baking powder, sugar, salt, and Nescafé Azera powder coffee. 3. Prepare Wet Ingredients: • In a separate bowl, beat the eggs, then add the milk, vegetable oil (or melted butter), and vanilla extract. Mix until well combined. 4. Combine Wet and Dry Ingredients: • Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix. 5. Add Walnuts: • Gently fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter. 6. Bake: • Pour the batter into the prepared loaf pan. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. 7. Cool: • Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. 8. Serve: • Slice and enjoy your delicious Walnut Coffee Loaf Cake with your favorite beverage!

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Delicious

Recipe for Chicken Piccata with Creamy White Wine Sauce: Ingredients: For the Chicken Piccata: • 4 boneless, skinless chicken breasts • 1/2 cup all-purpose flour • Salt and pepper, to taste • 3 tablespoons olive oil • 2 tablespoons butter • 1/2 cup white wine • 1 cup chicken broth • 1/2 cup heavy cream • 1/4 cup capers, drained • Juice of 1 lemon • Fresh parsley, chopped (for garnish) For the Risotto: • 1 1/2 cups Arborio rice • 1 small onion, finely chopped • 3 garlic cloves, minced • 1 red bell pepper, diced • 4 cups chicken broth, heated • 1/2 cup white wine • 2 tablespoons butter • 1/4 cup grated Parmesan cheese • Salt and pepper, to taste Instructions: For the Chicken Piccata: 1. Prepare the Chicken: Pound the chicken breasts to an even thickness. Season both sides with salt and pepper. Dredge each piece in flour, shaking off excess. 2. Cook the Chicken: In a large skillet, heat olive oil and butter over medium-high heat. Cook the chicken breasts until golden brown on both sides, about 3-4 minutes per side. Remove and set aside. 3. Make the Sauce: In the same skillet, add the white wine to deglaze the pan, scraping up any browned bits. Let the wine reduce by half. Add the chicken broth, lemon juice, and capers, and simmer for 5 minutes. 4. Creamy Finish: Stir in the heavy cream and let the sauce thicken slightly. Return the chicken to the pan, spoon the sauce over the top, and simmer for another 2-3 minutes. Garnish with fresh parsley.

Recipe for Malai Kofta Ingredients: For the Kofta: • 1 cup boiled and mashed potatoes • 1/2 cup grated paneer • 2 tbsp cornflour • 1/4 cup finely chopped cashews and raisins • 1/2 tsp garam masala • Salt to taste • Oil for frying For the Gravy: • 2 tbsp oil or ghee • 1 bay leaf • 1-inch cinnamon stick • 2 cloves • 2 green cardamoms • 1 onion, finely chopped • 1 tbsp ginger-garlic paste • 2 tomatoes, pureed • 1/2 tsp turmeric powder • 1 tsp red chili powder • 1 tsp coriander powder • 1/2 tsp cumin powder • 1/4 cup cashew paste • 1/2 cup fresh cream • 1/2 tsp garam masala • Salt to taste • Fresh coriander leaves for garnish Instructions: 1. Prepare the Kofta: • In a bowl, combine mashed potatoes, grated paneer, cornflour, garam masala, and salt. • Shape into small balls, stuffing each with a mix of chopped cashews and raisins. • Heat oil in a pan and deep-fry the koftas until golden brown. Drain on paper towels and set aside. 2. Prepare the Gravy: • Heat oil or ghee in a pan. Add bay leaf, cinnamon stick, cloves, and cardamoms. Sauté until aromatic. • Add chopped onions and cook until golden brown. Stir in ginger-garlic paste and sauté until the raw smell disappears. • Add tomato puree, turmeric, red chili powder, coriander powder, and cumin powder. Cook until the oil separates. • Stir in cashew paste and cook for a few minutes. Add fresh cream and garam masala. • Blend the gravy until smooth, then return it to the pan and churn for extra creaminess. Adjust the consistency with water if needed, and season with salt. 3. Assemble the Dish: • Place the koftas in a serving dish and pour the hot, smooth gravy over them. • Garnish with fresh coriander leaves and a drizzle of cream. • Serve hot with naan, roti, or rice.

Butter Chicken with Chicken Marinade Recipe Ingredients For the Chicken Marinade: • 500g chicken breast or thighs, cut into bite-sized pieces • 1 cup plain yogurt • 1 tablespoon lemon juice • 2 teaspoons ground cumin • 2 teaspoons ground coriander • 1 teaspoon ground turmeric • 1 teaspoon garam masala • 1 teaspoon chili powder • 1 tablespoon minced garlic • 1 tablespoon minced ginger • Salt, to taste For the Butter Chicken Sauce: • 3 tablespoons butter • 1 large onion, finely chopped • 3 cloves garlic, minced • 1 tablespoon grated ginger • 2 teaspoons ground cumin • 2 teaspoons ground coriander • 1 teaspoon turmeric • 1 teaspoon garam masala • 1 teaspoon chili powder • 400g can of tomato purée (or crushed tomatoes) • 1 cup heavy cream • 1 tablespoon sugar (optional) • Salt, to taste • Fresh cilantro, for garnish Instructions 1. Marinate the Chicken: • In a large bowl, combine all marinade ingredients: yogurt, lemon juice, ground cumin, ground coriander, turmeric, garam masala, chili powder, minced garlic, minced ginger, and salt. • Add the chicken pieces to the marinade and mix well to coat. Cover and refrigerate for at least 1 hour, preferably overnight for best results. 2. Cook the Chicken: • Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly grease it. • Place the marinated chicken pieces on the baking sheet in a single layer. • Bake for 15-20 minutes, until the chicken is cooked through and slightly charred around the edges. Alternatively, you can grill the chicken on a barbecue or stovetop grill pan. 3. Prepare the Butter Chicken Sauce: • In a large pan, melt the butter over medium heat. • Add the chopped onions and sauté until they turn golden brown. • Add the minced garlic and grated ginger, and sauté for another 1-2 minutes until fragrant. • Stir in the ground cumin, ground coriander, turmeric, garam masala, and chili powder. Cook for another 1-2 minutes to toast the spices. • Add the tomato purée and stir well. Simmer for about 10 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate. • Reduce the heat to low and stir in the heavy cream. Simmer for another 5 minutes. If the sauce is too thick, you can add a little water to reach the desired consistency. • Season with salt and sugar (if using) to taste. 4. Combine and Serve: • Add the cooked chicken pieces to the sauce and simmer for another 5-10 minutes to allow the flavors to meld. • Garnish with fresh cilantro. • Serve hot with basmati rice or naan bread. Enjoy your delicious homemade butter chicken!

Recipe: Shepherd’s Pie with an Indian Twist and Red Wine Ingredients: For the filling: • 1 lb ground lamb or beef • 1 large onion, finely chopped • 2 cloves garlic, minced • 1-inch piece of ginger, minced • 2 tbsp curry powder • 1 tsp garam masala • 1 tsp cumin seeds • 1/2 cup red wine • 1 cup frozen peas • 1 can (14.5 oz) diced tomatoes • 1/2 cup beef or vegetable broth • 1 tbsp tomato paste • Salt and pepper to taste • 2 tbsp vegetable oil • Fresh cilantro for garnish For the mashed potatoes: • 4 large potatoes, peeled and cubed • 1/2 cup milk • 4 tbsp butter • 1/2 tsp turmeric powder • Salt to taste Instructions: 1. Prepare the filling: 1. Heat the vegetable oil in a large skillet over medium heat. 2. Add the cumin seeds and let them sizzle for a few seconds. 3. Add the chopped onion, garlic, and ginger. Sauté until the onions are golden brown. 4. Add the ground lamb or beef, breaking it up with a spoon. Cook until browned. 5. Pour in the red wine and let it simmer for 3-4 minutes until reduced. 6. Stir in the curry powder, garam masala, and tomato paste. Cook for another 2 minutes. 7. Add the diced tomatoes, peas, and broth. Simmer for 10-15 minutes until the mixture thickens. Season with salt and pepper to taste. 8. Preheat your oven to 400°F (200°C). 2. Prepare the mashed potatoes: 1. While the filling simmers, boil the potatoes in salted water until tender, about 15 minutes. 2. Drain and mash the potatoes with the milk, butter, turmeric powder, and salt until smooth and creamy. 3. Assemble the pie: 1. Spread the meat mixture evenly in a baking dish. 2. Top with the mashed potatoes, spreading them evenly over the meat. 3. Use a fork to create a pattern on top for a nice texture when baked. 4. Bake: 1. Bake in the preheated oven for 20-25 minutes, until the top is golden and slightly crispy. 2. Garnish with fresh cilantro before serving. Enjoy your flavorful, shepherds pie 🥧 with an Indian twist!

This looks incredible, I'm definitely trying this

I hate pork bcz its haram😢

Recipe: Crispy Pork Belly with Honey Chili Sauce Ingredients: For the Pork Belly: • 500g pork belly, cut into bite-sized pieces • 1/2 cup cornflour • 1/2 cup plain flour • Salt and pepper to taste • Oil for frying For the Stir-Fry: • 2 tablespoons oil • 1 large carrot, julienned • 1 large onion, sliced • 4 cloves garlic, minced • A handful of fresh basil leaves For the Sauce: • 2 tablespoons honey • 3 tablespoons soy sauce • 2 tablespoons oyster sauce • 1 tablespoon chili sauce For Serving: • Jasmine rice • Sesame seeds for garnish Instructions: 1. Prepare the Pork Belly: • Season the pork belly pieces with salt and pepper. • Coat the pork belly pieces with a mixture of cornflour and plain flour. • Heat oil in a deep fryer or large skillet over medium-high heat. • Fry the pork belly pieces until golden and crispy. Remove and drain on paper towels. 2. Make the Sauce: • In a small bowl, mix together honey, soy sauce, oyster sauce, and chili sauce. Set aside. 3. Stir-Fry: • Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat. • Add garlic and sauté until fragrant. • Add carrots and onions, stir-frying until they start to soften. • Add the crispy pork belly and toss to combine. • Pour the sauce over the pork and vegetables, stirring to coat everything evenly. • Add fresh basil leaves and give it a final toss. 4. Serve: • Serve the crispy pork belly stir-fry over a bed of jasmine rice. • Garnish with sesame seeds and enjoy!

Wow

Nice

Ingredients: For Marination: • 500g lamb, cut into pieces • 1 cup yogurt • 1 tbsp ginger-garlic paste • 1 tsp turmeric powder • 1 tsp red chili powder • 1 tsp garam masala • Salt to taste For Rice: • 2 cups basmati rice, rinsed and soaked for 30 minutes • 4 cups water • 1 bay leaf • 2-3 green cardamoms • 2-3 cloves • 1-inch cinnamon stick • Salt to taste For Biryani: • 3 tbsp vegetable oil or ghee • 2 large onions, thinly sliced • 2 tomatoes, chopped • 2-3 green chilies, slit • 1 tsp cumin seeds • 1 tsp coriander powder • 1 tsp biryani masala • Fresh coriander leaves, chopped • Fresh mint leaves, chopped • Saffron strands soaked in 2 tbsp warm milk (optional) • Fried onions (optional) Instructions: 1. Marinate the Lamb: • In a large bowl, mix yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt. • Add the lamb pieces, coat them well, and marinate for at least 1 hour or overnight in the refrigerator. 2. Prepare the Rice: • In a large pot, bring 4 cups of water to a boil. Add bay leaf, green cardamoms, cloves, cinnamon stick, and salt. • Add the soaked rice and cook until 70-80% done (rice should still have a bite to it). Drain and set aside. 3. Cook the Lamb: • In a large, heavy-bottomed pan, heat the oil or ghee. Add cumin seeds and let them splutter. • Add the sliced onions and sauté until golden brown. • Add the chopped tomatoes and green chilies. Cook until the tomatoes are soft and the oil starts to separate. • Add coriander powder, biryani masala, and salt to taste. • Add the marinated lamb, mix well, cover, and cook on low heat until the lamb is tender. This may take about 30-40 minutes. Stir occasionally. 4. Layering the Biryani: • Preheat your oven to 350°F (175°C) if baking. • In the same pan with the cooked lamb, spread a layer of partially cooked rice. • Sprinkle chopped coriander leaves, mint leaves, saffron milk (if using), and fried onions (if using) over the rice. • Repeat the layers if needed, ending with a layer of rice and garnishes on top. • Cover the pan with a tight-fitting lid or aluminum foil. 5. Dum Cooking: • If using the oven, place the covered pan in the preheated oven and bake for 20-25 minutes. • If cooking on the stovetop, place the pan on a tawa (griddle) over low heat and cook for 20-25 minutes. 6. Serve: • Once done, gently fluff the biryani with a fork to mix the layers. • Serve hot with raita, salad, and lemon wedges.

Commom guys he deserves more likes and comments ☺️😊

Ingredients: • 2 cups Cheddar cheese, shredded • 1 cup Red Leicester cheese, shredded • 3 cloves garlic, minced • 1 tsp chili flakes • 1 tsp mixed herbs • Chives for garnish • 1 lb (450g) pasta (your choice) • 2 tbsp butter • 2 tbsp all-purpose flour • 2 cups milk • Salt and pepper to taste Instructions: 1. Boil the Pasta: Cook pasta in salted boiling water until al dente. Drain and set aside. 2. Prepare the Sauce Base: In a large pan, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. 3. Create a Roux: Sprinkle in the flour, stirring constantly for about 1-2 minutes until it forms a paste and turns slightly golden. 4. Add Milk: Gradually whisk in the milk, ensuring there are no lumps. Continue to whisk until the sauce thickens, about 3-5 minutes. 5. Add Spices: Stir in the chili flakes and mixed herbs. 6. Melt the Cheese: Gradually add shredded Cheddar and Red Leicester, stirring continuously until the cheese is fully melted and the sauce is creamy. 7. Combine: Add the cooked pasta to the cheese sauce, stirring well to coat every piece. 8. Bake: Transfer the cheesy pasta to a baking dish. Bake at 180°C (350°F) for 15 minutes until the top is golden and bubbly. 9. Garnish: Sprinkle freshly chopped chives on top before serving.

Yummy ❤

Ingredients: • 1 bag of nachos (tortilla chips) • 1 medium onion, finely chopped • 1 bell pepper, finely chopped • 2 tomatoes, diced • 1 tablespoon olive oil • 1 cup shredded cheese (cheddar, Monterey Jack, or a blend) • 1-2 jalapeños, sliced • Fresh coriander (cilantro), chopped • Optional toppings: sour cream, guacamole, salsa Instructions: 1. Prepare the Ingredients: • Finely chop the onion and bell pepper. • Dice the tomatoes. • Slice the jalapeños. • Chop the fresh coriander. 2. Assemble the Nachos: • Preheat your air fryer to 350°F (175°C). • In a large bowl, combine the chopped onion, bell pepper, tomatoes, and olive oil. Mix well. • Spread a layer of nachos (tortilla chips) in the air fryer basket. • Evenly distribute half of the vegetable mixture over the nachos. • Sprinkle half of the shredded cheese over the top. • Add another layer of nachos, then the remaining vegetable mixture, and finally the rest of the cheese. • Top with sliced jalapeños. 3. Cook in the Air Fryer: • Place the assembled nachos in the preheated air fryer. • Cook for 5-7 minutes, or until the cheese is melted and bubbly, and the nachos are crispy. • Check halfway through to ensure the nachos are not burning. If needed, adjust the cooking time. 4. Serve: • Carefully remove the nachos from the air fryer. • Sprinkle with chopped coriander. • Serve immediately with optional toppings like sour cream, guacamole, and salsa.

Creamy Cajun Chicken Thighs with Mushrooms Ingredients: • 6 chicken thighs (bone-in, skin-on or boneless, skinless as preferred) • 2 tablespoons Cajun seasoning • 1 cup heavy cream • 2 shallots, finely chopped • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme) • 1 cup mushrooms, sliced (any variety) • 2 tablespoons fresh parsley, chopped • 2 tablespoons olive oil • Salt and pepper to taste Instructions: 1. Prepare the Chicken: • Pat the chicken thighs dry with paper towels. • Rub the Cajun seasoning all over the chicken thighs, ensuring they are well coated. 2. Cook the Chicken: • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. • Add the chicken thighs to the skillet, skin side down if using skin-on thighs. • Cook for about 5-7 minutes on each side, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside. 3. Prepare the Sauce: • In the same skillet, add the remaining tablespoon of olive oil if needed. • Add the chopped shallots and cook until they are soft and translucent, about 3 minutes. • Add the sliced mushrooms and cook until they release their moisture and become golden brown, about 5-7 minutes. 4. Make it Creamy: • Reduce the heat to medium. • Add the fresh thyme leaves and stir. • Pour in the heavy cream, stirring to combine. • Let the mixture simmer for a few minutes until the sauce thickens slightly. 5. Combine Everything: • Return the chicken thighs to the skillet, spooning some of the sauce over them. • Let the chicken simmer in the sauce for another 5 minutes to ensure it’s heated through and flavors meld together. • Season with salt and pepper to taste. 6. Serve: • Sprinkle the chopped parsley over the top before serving.

Full recipe: Ingredients: • slices of sourdough bread • eggs • 2 green chilies, finely chopped • 1 small bunch of spring onions, finely chopped • 1/2 cup grated cheese (cheddar or any cheese of your choice) • 2 tbsp olive oil • Salt and pepper to taste • Fresh coriander leaves, chopped (for garnish) Instructions: 1. Prepare the Bread: • Toast the slices of sourdough bread lightly until they are just crisp. 2. Prepare the Topping: • In a bowl, mix the finely chopped green chilies, spring onions, and grated cheese. Add salt and pepper to taste. 3. Cook the Eggs: • Heat a non-stick pan over medium heat and add a bit of butter or olive oil. • Crack an egg onto the pan and cook sunny side up. Repeat for all eggs. 4. Assemble: • Spread a thin layer of butter on the toasted sourdough bread slices. • Evenly distribute the chili, spring onion, and cheese mixture on top of each slice of bread. • Place a cooked egg on top of each bread slice with the cheese mixture. 5. Grill: • Preheat your oven’s broiler. Place the assembled bread slices on a baking sheet. • Grill in the oven for about 2-3 minutes or until the cheese is melted and bubbly. 6. Serve: • Garnish with freshly chopped coriander leaves. • Serve hot and enjoy your gourmet Eggs Kejriwal!

Maybe I'm just uneducated, but I wish you'd say what the ingredients are! This looks amazing, but I have no idea what the various green things were!

You deserve more likes 😄

Omg going to try this😍

Looks lush 😋

عجب پاستای شده نوش جونتون ❤❤❤❤

Il m’en faut plus 😂

Вау! Выглядит очень вкусно 😍 🔥

That looks so good 🤤😋

That looks very nice. Grazie mille! :)