Garlic Bread

 Ingredients:

1 loaf of French bread or Italian bread

. ½ cup (1 stick) unsalted butter, softened

. 4 cloves garlic, minced

. 2 tablespoons fresh parsley, finely chopped (optional)

. ½ teaspoon salt

. ¼ teaspoon black pepper

Instructions:

1. Preheat your oven to 375°F (190°C).or tandoor(preheat)

2. Slice the bread loaf in half horizontally, creating two large pieces. You can also slice it into smaller individual-sized portions if preferred.

3. In a small bowl, mix together the softened butter, minced garlic, chopped parsley (optional), salt, and black pepper until well combined.

4. Spread the garlic butter mixture evenly on the cut sides of the bread.

5. If desired, sprinkle some additional parsley on top for garnish.

6. Place the prepared bread on a baking sheet or a piece of aluminum foil.

7. Bake the garlic bread in the preheated oven for about 10-12 minutes, or until the bread is toasted and the butter is melted and aromatic.

8. Once the garlic bread is done, remove it from the oven and let it cool slightly.

9. Cut the bread into slices and serve it warm.

10. Enjoy your homemade garlic bread as a side dish or as a tasty accompaniment to pasta, soups, or salads!

Note: You can customize your garlic bread by adding grated Parmesan cheese, shredded mozzarella, or other herbs and spices to the garlic butter mixture before spreading it on the bread. Just be creative and experiment with flavors to suit your taste preferences.

Pizza base with topping

 Ingredients:

. 2 ½ cups all-purpose flour

. 1 teaspoon salt

. 1 teaspoon sugar

. 2 ¼ teaspoons instant yeast

. 1 cup warm water (around 110°F/43°C)

. 2 tablespoons olive oil

Instructions:

1. In a large mixing bowl, combine the all-purpose flour, salt, and sugar. Mix well.

2. In a separate small bowl, dissolve the instant yeast in warm water. Let it sit for about 5 minutes until it becomes frothy.

3. Make a well in the center of the dry ingredients and pour in the yeast mixture and olive oil.

4. Gradually mix the wet and dry ingredients together until they form a dough.

5. Transfer the dough to a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. You may need to add a bit more flour if the dough is too sticky.

6. Shape the dough into a ball and place it in a greased bowl, turning it around to coat it with oil. Cover the bowl with a clean kitchen towel or plastic wrap.

7. Allow the dough to rise in a warm place for about 1-2 hours, or until it has doubled in size. This will allow the yeast to ferment and create air pockets in the dough.

8. Once the dough has risen, punch it down gently to release any air bubbles that may have formed.

9. Divide the dough into portions, depending on the size of pizzas you want to make. You can make one large pizza or several smaller ones.

10. Roll out each portion of dough into a round or oval shape, about ¼ inch thick. If the dough springs back while rolling, let it rest for a few minutes and then continue.

11. At this point, you can add your favorite pizza toppings and bake the pizza in a preheated oven at 475°F (245°C) for about 12-15 minutes, or until the crust is golden brown and the cheese is bubbly.

Once your pizza is ready, remove it from the oven, slice, and enjoy!

Note: If you prefer a thinner or thicker crust, you can adjust the thickness by rolling the dough accordingly. Additionally, this recipe makes a basic pizza dough. Feel free to add herbs or other seasonings to the dough to enhance the flavor if desired.

Navratan korma

 Ingredients:

. 1 cup mixed vegetables (carrots, beans, peas, cauliflower, etc.), chopped

. 1/2 cup paneer (Indian cottage cheese), cubed (optional)

. 1/2 cup cashew nuts, soaked in water for 15 minutes

. 1/2 cup fresh cream or heavy cream

. 1/4 cup milk

. 1/4 cup yogurt

. 2 tablespoons ghee (clarified butter) or oil

. 1 medium-sized onion, finely chopped

. 2 tomatoes, pureed

. 1 tablespoon ginger-garlic paste

. 1 teaspoon cumin seeds

. 1 teaspoon turmeric powder

. 1 teaspoon red chili powder (adjust to taste)

. 1 teaspoon garam masala

. 1 teaspoon coriander powder

. 1/2 teaspoon cardamom powder

. 1/4 teaspoon saffron strands (optional)

. Salt to taste

. Fresh coriander leaves for garnishing

Method:-

1. Heat ghee or oil in a pan or kadai over medium heat.

2. Add cumin seeds and let them crackle.

3. Add chopped onions and sauté until they turn golden brown.

4. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.

5. Add tomato puree and cook until the oil separates from the mixture.

6. Meanwhile, grind the soaked cashew nuts with a little water to make a smooth paste.

7. Add the cashew paste to the pan and mix well.

8. Add turmeric powder, red chili powder, coriander powder, garam masala, cardamom powder, and salt. Mix everything together.

9. Add the chopped mixed vegetables and paneer cubes (if using). Mix well to coat the vegetables with the spice mixture.

10. Cover the pan and let the vegetables cook on low heat for about 10-15 minutes, or until they are tender.

11. In a small bowl, mix milk and yogurt together.

12. Add the milk-yogurt mixture to the pan and stir well to combine.

13. Add fresh cream and saffron strands (if using). Mix everything together.

14. Simmer the curry for another 2-3 minutes, allowing the flavors to meld together.

15. Garnish with fresh coriander leaves.

16. Serve hot with naan, roti, or rice.

Palak Corn saji (spinach corn curry)

Ingredients:

. 2 cups spinach leaves, washed and finely chopped

. 1 cup sweet corn kernels (fresh or frozen)

. 1 medium-sized onion, finely chopped

. 2 medium-sized tomatoes, finely chopped

. 2-3 green chilies, finely chopped (adjust according to your spice preference)

. 1 tablespoon ginger-garlic paste

. 1/2 teaspoon cumin seeds

. 1/2 teaspoon turmeric powder

. 1/2 teaspoon red chili powder (adjust to taste)

. 1/2 teaspoon garam masala

. 1/2 teaspoon coriander powder

. Salt to taste

. 2 tablespoons oil or ghee (clarified butter)

. Fresh coriander leaves for garnishing (optional)

Method:

1. Heat oil or ghee in a pan or kadai over medium heat.

2. Add cumin seeds and let them crackle.

3. Add chopped onions and sauté until they turn golden brown.

4.Add ginger-garlic paste and sauté for a minute until the raw smell disappears.

5. Add chopped tomatoes and green chilies. Cook until the tomatoes become soft and mushy.

6. Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook for a minute to roast the spices.

7. Add the chopped spinach leaves and corn kernels to the pan. Stir everything together.

8. Add salt to taste and mix well.

9. Cover the pan and let it cook on low heat for about 10-15 minutes, or until the spinach wilts and the corn is cooked.

10. If the sabji appears dry, you can add a little water to adjust the consistency.

11. Once the sabji is cooked, garnish with fresh coriander leaves (optional).

12. Serve hot with roti, chapati, naan, or rice.