

Kakori Kebab with Saffron Sheermal
Melt-in-mouth Kakori Kebabs with soft Sheermal. An aromatic, soul-satisfying treat you'll adore!
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Homestyle Vegetable Tehri with cool curd & crispy papad. A fiber-rich, energy-giving comfort food, kid-approved too!

A fragrant one-pot rice dish from Awadhi cuisine, where basmati rice is cooked with mixed vegetables and aromatic spices. It's a wholesome and satisfying meal, perfect for a weekday lunch or dinner.
Serving size: 1.5 cups

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A classic Indian accompaniment, these lentil crisps are roasted directly over a flame until blistered and smoky. Ready in seconds, it's the perfect crunchy side for any dal, rice, or curry meal.
Serving size: 2 papad


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Homestyle Vegetable Tehri with cool curd & crispy papad. A fiber-rich, energy-giving comfort food, kid-approved too!
This awadhi dish is perfect for dinner. With 759.93 calories and 25.32g of protein per serving, it's a nutritious choice for your meal plan.
Wash the basmati rice thoroughly until the water runs clear, then soak it in fresh water for 30 minutes. Drain completely in a colander before use.
Heat ghee in a pressure cooker over medium heat. Add the thinly sliced onions and fry, stirring occasionally, for 8-10 minutes until they turn deep golden brown and crisp (birista). Remove half of the fried onions with a slotted spoon and set aside for garnish.
To the remaining onions in the cooker, add the whole spices: cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30-45 seconds until they become fragrant.
Add the ginger-garlic paste and slit green chilies. Sauté for about a minute until the raw aroma disappears.
Stir in the chopped tomatoes and cook for 4-5 minutes, mashing them gently, until they turn soft and the ghee starts to separate from the masala.
Add the powdered spices: turmeric powder, red chili powder, and coriander powder. Mix well and cook on low heat for 1-2 minutes.
Add all the chopped vegetables (potato, carrot, peas, cauliflower). Sauté for 3-4 minutes, ensuring they are well-coated with the masala.
Lower the heat to a minimum. Add the whisked curd and salt. Stir continuously for a minute to prevent curdling, then cook for another 2 minutes.
Add the drained rice to the cooker. Gently fold it into the vegetable masala for about a minute, being careful not to break the rice grains.
Pour in 2.75 cups of water, then add the garam masala and lemon juice. Give it a final, gentle stir.
Secure the lid of the pressure cooker. Cook on medium-high heat for 2 whistles. After the second whistle, turn off the heat.
Allow the pressure to release naturally, which will take about 10-15 minutes. This step is crucial for perfectly cooked rice. Do not force open the lid.
Once the pressure has subsided, open the cooker. Gently fluff the rice with a fork from the sides. Garnish with the reserved fried onions and chopped coriander leaves. Let it rest for 5 minutes before serving.
Serve hot with a side of plain yogurt, raita, or papad.
Serving size: 1 cup
Boil and Thicken Milk
Cool Milk to the Right Temperature
Inoculate with Starter
Set the Dahi to Ferment
Chill and Serve
Prepare for Roasting
Roast the Papad
Check for Doneness and Repeat
Serve Immediately