Fish cuisines

 Here are a few delicious fish recipes across different styles and cuisines. 

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🐟 1. Lemon Garlic Butter Baked Fish

Ingredients:

• 2 fish fillets (like cod, tilapia, or halibut)
• 2 tbsp butter, melted
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish
• Lemon slices (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Place fish fillets in a baking dish.
3. In a small bowl, mix melted butter, garlic, and lemon juice.
4. Pour mixture over fish and season with salt and pepper.
5. Bake for 15-20 minutes, or until fish flakes easily with a fork.
6. Garnish with parsley and lemon slices.

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🐠 2. Spicy Indian Fish Fry

Ingredients:

• 4 fish steaks or fillets
• 1 tsp turmeric powder
• 2 tsp red chili powder
• 1 tsp garam masala
• 1 tbsp lemon juice
• Salt to taste
• 2 tbsp rice flour (optional, for crispiness)
• Oil for shallow frying

Instructions:

1. Marinate fish with all spices, lemon juice, and salt. Let sit for 20–30 minutes.
2. Optional: coat with rice flour before frying.
3. Heat oil in a pan and fry fish until crispy and golden on both sides.
4. Serve hot with onion slices and lemon wedges.

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🐡 3. Thai Coconut Fish Curry

Ingredients:

• 1 lb white fish (cod, snapper, etc.), cut into chunks
• 1 tbsp red curry paste
• 1 can (400 ml) coconut milk
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 tbsp lime juice
• Fresh basil or cilantro
• Veggies like bell peppers or spinach (optional)

Instructions:

1. Sauté curry paste in a bit of oil until fragrant.
2. Add coconut milk and bring to a gentle simmer.
3. Add fish, fish sauce, sugar, and lime juice.
4. Cook until fish is cooked through (about 5–7 minutes).
5. Garnish with fresh herbs and serve with rice.

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🐬 4. Grilled Fish Tacos with Slaw

Ingredients:

• 1 lb white fish (like mahi-mahi or tilapia)
• 1 tbsp olive oil
• 1 tsp cumin, paprika, garlic powder
• Salt and pepper
• Corn tortillas
• Slaw: shredded cabbage, lime juice, mayo/yogurt, cilantro

Instructions:

1. Season fish with spices and olive oil.
2. Grill or pan-fry until cooked through.
3. Warm tortillas and fill with fish and slaw.
4. Add salsa, avocado, or hot sauce if desired

South Indian style mango pickle

 

Here are a few popular South Indian-style mango pickle recipes, known for their bold flavors, spice, and long shelf life. These recipes vary slightly by region (Andhra, Tamil Nadu, Kerala, Karnataka), but they share common ingredients like raw mangoes, red chili powder, mustard seeds, and gingelly (sesame) oil.

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🌶️ 1. Andhra Avakaya (Spicy Mango Pickle)

Ingredients:

• Raw mango – 1 kg (chopped into small pieces)
• Mustard seeds – 100g (dry roasted and powdered)
• Red chili powder – 150g (adjust to taste)
• Salt – 100g (rock salt preferred)
• Fenugreek seeds – 1 tbsp (lightly roasted and powdered)
• Turmeric – 1 tbsp
• Gingelly oil – 250ml
• Hing (asafoetida) – 1 tsp

Method:

1. Wash and dry the mango pieces thoroughly (no moisture).
2. Mix mustard powder, chili powder, fenugreek powder, salt, turmeric, and hing.
3. Add mango pieces and mix until evenly coated.
4. Heat the oil, let it cool completely, and pour over the mango mixture.
5. Mix well and store in a clean, dry glass or ceramic jar.
6. Let it sit for 3–5 days before using, stirring daily with a dry spoon.

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🌶️ 2. Tamil Nadu Style Mango Thokku (Grated Mango Pickle)

Ingredients:

• Raw mango – 3 large (grated)
• Red chili powder – 2–3 tbsp
• Turmeric – 1/2 tsp
• Mustard seeds – 1 tsp
• Fenugreek seeds – 1/2 tsp (dry roasted and powdered)
• Hing – 1/4 tsp
• Salt – to taste
• Gingelly oil – 1/4 cup

Method:

1. Heat oil in a pan, add mustard seeds and let them splutter.
2. Add grated mango, turmeric, and salt. Cook until mango softens.
3. Add chili powder and fenugreek powder.
4. Stir and cook until oil oozes out from the sides.
5. Add hing, stir well and turn off the heat.
6. Cool and store in a sterilized jar. Refrigerate for longer shelf life.

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🌶️ 3. Kerala Style Manga Achar (Instant Pickle)

Ingredients:

• Raw mango – 2 medium (cut into small pieces)
• Mustard seeds – 1 tsp
• Fenugreek seeds – 1/2 tsp
• Red chili powder – 2 tbsp
• Turmeric – 1/2 tsp
• Salt – to taste
• Curry leaves – a sprig
• Gingelly or coconut oil – 3 tbsp
• Hing – 1/4 tsp
• Vinegar – 2 tbsp (optional, for longer storage)

Method:

1. Heat oil, add mustard seeds and let them splutter.
2. Add fenugreek seeds, curry leaves, and hing.
3. Add mango pieces, turmeric, and salt.
4. Cook for 2–3 minutes, then add chili powder.
5. Stir for another 2–3 minutes until well combined.
6. Turn off the heat and add vinegar (optional).
7. Cool and store in a dry jar.

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Tips for All Pickles:

• Always use dry utensils and jars to prevent spoilage.
• Let the pickle rest for a few days before consuming, especially the non-instant types.
• Store in a cool, dry place or refrigerate for longer life.

Italian continetal pasta recepies

 

Here are 5 popular Italian Continental-style pasta recipes

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🇮🇹🍝 1. Pasta Alfredo (Fettuccine Alfredo)

Ingredients:

• 250g fettuccine pasta
• 2 tbsp butter
• 1 cup heavy cream
• 1 cup grated Parmesan
• Salt and pepper to taste
• Nutmeg (optional)
• Parsley (for garnish)

Instructions:

1. Boil fettuccine in salted water until al dente. Drain and reserve some pasta water.
2. In a pan, melt butter, add cream, and cook for 2–3 minutes.
3. Add Parmesan and stir until melted and smooth.
4. Add cooked pasta and toss. Add pasta water to loosen if needed.
5. Season with salt, pepper, and a pinch of nutmeg.
6. Garnish with parsley and serve.

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🇮🇹🍝 2. Spaghetti Aglio e Olio

Ingredients:

• 250g spaghetti
• 5 cloves garlic, thinly sliced
• 1/2 cup olive oil
• 1 tsp red pepper flakes
• Salt to taste
• Chopped parsley
• Grated Parmesan (optional)

Instructions:

1. Cook spaghetti until al dente. Reserve some pasta water.
2. In a pan, heat olive oil and gently fry garlic until golden.
3. Add red pepper flakes and turn off heat.
4. Toss in pasta, parsley, and a splash of pasta water.
5. Mix well and serve with or without Parmesan.

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🇮🇹🍝 3. Pasta Carbonara

Ingredients:

• 250g spaghetti or rigatoni
• 2 egg yolks + 1 whole egg
• 100g pancetta or bacon
• 1/2 cup Pecorino Romano or Parmesan
• Black pepper
• Salt (as needed)

Instructions:

1. Cook pasta al dente. Save some pasta water.
2. Cook pancetta until crispy.
3. Whisk eggs and cheese together in a bowl with black pepper.
4. Toss pasta with pancetta, then off heat, mix in egg-cheese mixture.
5. Stir quickly to create a creamy sauce (don’t scramble).
6. Adjust with pasta water as needed. Serve hot.

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🇮🇹🍝 4. Penne Arrabbiata

Ingredients:

• 250g penne pasta
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp red chili flakes
• 2 cups canned crushed tomatoes
• Salt to taste
• Fresh basil or parsley

Instructions:

1. Boil penne until al dente.
2. In olive oil, sauté garlic and chili flakes.
3. Add tomatoes and simmer for 10–15 minutes.
4. Toss in cooked pasta, mix well, and garnish with herbs.

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🇮🇹🍝 5. Creamy Mushroom Tagliatelle

Ingredients:

• 250g tagliatelle or linguine
• 1 tbsp butter + 1 tbsp olive oil
• 2 cups sliced mushrooms
• 1 clove garlic, minced
• 1/2 cup cream
• 1/4 cup Parmesan
• Salt, pepper, and parsley

Instructions:

1. Cook pasta until al dente.
2. In a pan, sauté garlic and mushrooms in butter and oil until golden.
3. Add cream and simmer.
4. Toss in pasta, Parmesan, salt, and pepper.
5. Garnish with parsley and serve.

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Continental Breakfast

 

A continental breakfast is typically a light, simple morning meal popular in Europe and many parts of the world. It's often served in hotels or cafes and usually doesn't include cooked foods like eggs or meats. Here's a classic continental dish for breakfast:

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🥐 Continental Breakfast Plate

Includes:

1. Pastries
   • Croissant, Danish pastry, or pain au chocolat
2. Bread and Spreads
   • Toast or baguette slices
   • Butter, fruit jam, or honey
3. Cheese and Cold Cuts (optional)
   • Slices of Swiss, Brie, or cheddar
   • Thin ham or salami slices
4. Fresh Fruits
   • Orange slices, apple, berries, or grapes
5. Yogurt or Cereal
   • Plain or flavored yogurt, or a small bowl of muesli/granola
6. Beverages
   • Coffee or tea
   • Fresh juice (usually orange or apple

Continental-style chicken recepies

 

Here are a few delicious continental-style chicken recipes—inspired by European and Western cuisine—that you can easily try at home:

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1. Chicken Stroganoff

A creamy, flavorful Russian-inspired dish perfect with rice or pasta.

Ingredients:

• 500g boneless chicken, sliced
• 1 onion, chopped
• 200g mushrooms, sliced
• 1 tbsp garlic, minced
• 1 cup fresh cream or sour cream
• 1 tbsp Dijon mustard
• 1/2 cup chicken stock
• Salt, pepper, and paprika
• Butter and olive oil

Instructions:

1. Sauté onions and garlic in butter and oil.
2. Add chicken and cook until browned.
3. Add mushrooms, stir well.
4. Pour in stock, mustard, and cream. Simmer till thickened.
5. Season with paprika, salt, and pepper.
6. Serve hot with rice, pasta, or mashed potatoes.

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2. Grilled Herb Chicken with Garlic Butter

Simple grilled chicken seasoned with herbs and served with garlic butter.

Ingredients:

• 4 chicken breasts
• Olive oil
• 1 tsp mixed Italian herbs (oregano, thyme, rosemary)
• Salt and pepper
• 3 tbsp butter
• 2 garlic cloves, minced
• Parsley for garnish

Instructions:

1. Marinate chicken with olive oil, herbs, salt, and pepper for 30 min.
2. Grill on medium heat until cooked through.
3. Melt butter and sauté garlic. Pour over grilled chicken.
4. Garnish with parsley and serve with roasted vegetables or salad.

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3. Chicken à la King

A creamy chicken and vegetable stew, usually served over rice, pasta, or toast.

Ingredients:

• 2 cups cooked chicken (shredded or diced)
• 1/4 cup butter
• 1/4 cup flour
• 1 cup milk
• 1 cup chicken broth
• 1/2 cup mushrooms
• 1/2 cup bell peppers (chopped)
• 1/4 cup peas
• Salt and pepper

Instructions:

1. Sauté mushrooms and peppers in butter.
2. Stir in flour to make a roux.
3. Slowly add broth and milk, stirring till thick.
4. Add chicken, peas, salt, and pepper.
5. Simmer 10 mins. Serve over toast, rice, or puff pastry.

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4. Lemon Butter Chicken

Tangy and buttery chicken that pairs well with pasta or sautéed greens.

Ingredients:

• 4 chicken thighs
• 1 lemon (juice + zest)
• 3 tbsp butter
• 3 cloves garlic, minced
• 1 tsp thyme or rosemary
• Salt and pepper

Instructions:

1. Sear seasoned chicken in butter.
2. Add garlic, lemon juice, and zest.
3. Sprinkle thyme, cover, and simmer until chicken is cooked.
4. Spoon sauce over chicken and serve with spaghetti or mashed potatoes.

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Paneer Lababdar

 

Here’s a delicious and authentic Paneer Lab abdar recipe — a rich, creamy North Indian dish made with cottage cheese (paneer), tomatoes, onions, and aromatic spices. It's perfect with naan, roti, or jeera rice.

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🌟 Paneer Lab abdar Recipe

🔸 Ingredients

For the tomato-onion paste:

• 2 medium tomatoes, chopped
• 1 medium onion, sliced
• 2 garlic cloves
• 1-inch ginger piece
• 2 green cardamoms
• 2 cloves
• 1 small cinnamon stick
• 10-12 cashew nuts
• 1 cup water

For the curry:

• 2 tbsp oil or ghee
• 1 tsp cumin seeds
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 tsp kasuri methi (dried fenugreek leaves), crushed
• 200–250 g paneer (cubed + grated)
• 2–3 tbsp cream
• Salt to taste
• Fresh coriander for garnish

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🔹 Instructions

1. Make the paste:

• Boil all the tomato-onion paste ingredients with 1 cup water for 8–10 mins.
• Cool it down, then blend into a smooth paste. Strain for a finer texture (optional).

2. Cook the curry:

• Heat oil/ghee in a pan. Add cumin seeds and let them crackle.
• Add the prepared paste. Cook for 8–10 minutes until the oil starts separating.
• Add chili powder, turmeric, coriander powder, salt, and a splash of water. Cook for 2–3 minutes.
• Add 1/2 cup water to adjust consistency.
• Add grated paneer (2–3 tbsp) and paneer cubes. Mix gently.
• Simmer for 5 minutes.

3. Finish the dish:

• Stir in cream, garam masala, and kasuri methi.
• Garnish with coriander and a swirl of cream.

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✅ Tips

• Grated paneer adds a unique texture to the curry.
• For extra richness, use butter instead of oil.
• Adjust spice levels to taste.

Sukha lonache Or dry mango pickle

 

Here's a traditional Maharashtrian dry mango pickle (Sukka Aam ka Loncha) recipe. This pickle is tangy, spicy, and made without much oil or water, so it lasts longer.

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Ingredients:

• Raw mango – 500 g (firm and sour)
• Mustard seeds (rai/mohri) – 2 tbsp
• Fenugreek seeds (methi) – 1 tsp
• Asafoetida (hing) – ½ tsp
• Turmeric powder – 1 tsp
• Red chili powder – 2–3 tbsp (adjust to taste)
• Salt – 3–4 tbsp (adjust to taste and preservation)
• Mustard oil – ½ cup (heated and cooled)

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Instructions:

1. Prep the Mango:

   • Wash and dry the raw mangoes completely (no moisture!).
   • Cut into small pieces with the skin.
   • Mix with salt and turmeric. Let it rest for 6–8 hours or overnight in a colander to drain moisture.

2. Drying:

   • Spread the mango pieces on a cloth under the sun for 2–3 hours (or in a well-ventilated place) to remove extra moisture.

3. Spice Preparation:

   • Dry roast mustard seeds and fenugreek seeds. Let cool, then grind coarsely.
   • Mix this with red chili powder and hing.

4. Combine:

   • Add the spice mix to the dried mango pieces. Mix well.
   • Add the cooled mustard oil and combine thoroughly.

5. Storing:

   • Transfer to a clean, dry glass jar.
   • Let it sit for 3–4 days at room temperature to marinate and develop flavor. Stir daily with a dry spoon.

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Tips:

• Make sure there is no moisture at any stage.
• You can increase oil quantity if you prefer a bit more richness or better preservation.
• This pickle lasts for 6–12 months if stored properly.

Would you like a version without mustard oil or a quick no-sun version?

Maharashtra mango pickle recepies

 

इथे काही पारंपरिक महाराष्ट्रीयन आंब्याच्या लोणच्याच्या रेसिपी मराठीत दिलेल्या आहेत:

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१. पारंपरिक कैरीचे लोणचं (गोडसर व तिखट)

साहित्य:

• कच्ची कैरी – १ किलो (स्वच्छ धुऊन, कोरडी करून चिरून घ्या)
• मेथी दाणे – ४ टेबलस्पून
• मोहरी दाणे – ६ टेबलस्पून
• हळद – २ टीस्पून
• तिखट – १०० ग्रॅम (किंवा चवीनुसार)
• मीठ – १५० ग्रॅम (किंवा चवीनुसार)
• हिंग – १ टीस्पून
• तेल – २५० मि.ली (सजूक तेल, उकळून गार केलेलं)

कृती:

1. कैऱ्या चिरून मीठ व हळद लावून २ दिवस झाकून ठेवा. मध्ये एकदोन वेळा हलवा.
2. मोहरी व मेथी दाणे कोरडे भाजून पूड करा.
3. तेल गरम करून गार करा. त्यात हिंग घालून ठेवून द्या.
4. चिरलेल्या कैऱ्यांमध्ये तिखट, मेथी- मोहरी पूड, तेल व हिंग घालून सगळं नीट मिसळा.
5. स्वच्छ काचेच्या बाटलीत भरून ठेवा. रोज एकदा हलवा. ८–१० दिवसांत लोणचं तयार होतं.

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२. गोड आंबा लोणचं (गुळ आणि साखर वापरून)

साहित्य:

• कैरी – १ किलो (बारीक चिरलेली)
• गूळ – ७५० ग्रॅम
• साखर – २५० ग्रॅम
• हळद – १ टीस्पून
• मीठ – १ टेबलस्पून
• तिखट – २ टेबलस्पून
• हिंग – १/२ टीस्पून
• मोहरी पूड – १ टेबलस्पून

कृती:

1. कैरी स्वच्छ धुऊन चिरा व त्यात मीठ व हळद घालून २ दिवस ठेवा.
2. नंतर त्यात गूळ व साखर घालून मंद आचेवर शिजवा.
3. मिश्रण गडद झालं की गॅस बंद करा. गार झाल्यावर हिंग, तिखट, मोहरी पूड घालून मिसळा.
4. बाटलीत भरून फ्रीजमध्ये ठेवा. गोडसर लोणचं तयार!

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Punjabi style mango pickle

 

Here's a traditional Punjabi-style mango pickle (Aam ka Achar) recipe, known for its bold flavors and spicy tang:

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Ingredients:

• Raw mangoes – 1 kg (washed, dried, cut into medium-sized pieces)
• Mustard oil – 250 ml
• Salt – 100 g (adjust to taste)
• Turmeric powder (Haldi) – 2 tbsp
• Red chili powder – 2–3 tbsp (adjust for heat)
• Fennel seeds (Saunf) – 3 tbsp (coarsely crushed)
• Nigella seeds (Kalonji) – 2 tbsp
• Fenugreek seeds (Methi dana) – 2 tbsp (lightly roasted & crushed)
• Mustard seeds (Rai or Sarson) – 3 tbsp (coarsely ground)
• Asafoetida (Hing) – 1/2 tsp
• Vinegar (optional) – 2 tbsp (for extra preservation)

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Instructions:

1. Prep Mangoes:

   • Wash raw mangoes and dry completely. Cut into pieces and remove hard seeds.
   • Toss them with salt and turmeric. Leave in a glass or ceramic bowl for 1–2 days under sunlight or in a warm place. This helps reduce moisture.

2. Spice Mix:

   • Mix fennel, mustard seeds, fenugreek, nigella seeds, red chili powder, and hing in a bowl.

3. Combine:

   • Drain excess water from the mangoes (if any).
   • Mix mango pieces with the spice mix thoroughly.

4. Oil Tempering:

   • Heat mustard oil until it reaches its smoking point (this removes bitterness), then let it cool slightly.
   • Pour warm (not hot) oil over the mango-spice mix and stir well.
   • Add vinegar now if using.

5. Storage:

   • Transfer the pickle to a clean, dry glass jar. Seal it.
   • Leave in sunlight for 7–10 days, shaking the jar daily to mix.

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Tips:

• Use stone or glass jars, not metal or plastic.
• Ensure everything is moisture-free to avoid spoilage.
• The pickle stays good for up to a year if stored in a cool, dry place.

North Indian mango pickle

 

Mango pickle is a tangy, spicy, and flavorful condiment made from r

Here’s a basic North Indian-style mango pickle recipe:

Ingredients:

• Raw mangoes – 500g (washed, dried, and chopped into small pieces)
• Salt – 2 tbsp
• Turmeric powder – 1 tbsp
• Red chili powder – 2 tbsp
• Mustard seeds (split or coarsely ground) – 2 tbsp
• Fennel seeds – 1 tbsp
• Fenugreek seeds – 1 tbsp
• Nigella seeds (kalonji) – 1 tsp
• Asafoetida – 1/4 tsp
• Mustard oil – 1 cup (heat until it smokes, then cool slightly)

Instructions:

1. Prep Mangoes: Mix chopped mango pieces with salt and turmeric. Let them sit in the sun or at room temp for 1–2 days in a clean, dry bowl to release moisture.
2. Dry the Mangoes: Drain the liquid, spread the mangoes on a clean cloth, and sun-dry for a few hours.
3. Mix Spices: In a large bowl, mix all dry spices.
4. Combine: Add mango pieces to the spice mix. Pour in the mustard oil and mix well.
5. Storage: Transfer to a sterilized glass jar. Ensure oil covers the pickle.
6. Maturation: Let it sit in the sun for 7–10 days, shaking the jar daily to mix.

Spicy chiken

 

खाली काही झणझणीत आणि चविष्ट मसालेदार चिकन रेसिपीज मराठीत दिल्या आहेत:

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१. मसालेदार कोळ्हापुरी चिकन

साहित्य:

• चिकन – ५00 ग्रॅम
• कांदा – २ मध्यम (बारीक चिरून)
• टोमॅटो – २ (बारीक चिरलेले)
• आले-लसूण पेस्ट – १ टेबलस्पून
• कोल्हापुरी मसाला – २ टेबलस्पून
• लाल तिखट – १ टेबलस्पून
• हळद, मीठ, तेल
• ओलं खोबरं आणि कोथिंबीर

कृती:

1. कढईत तेल गरम करून कांदा खरपूस परतून घ्या.
2. त्यात आले-लसूण पेस्ट घालून परतावे.
3. टोमॅटो, हळद, लाल तिखट, कोल्हापुरी मसाला घालून तेल सुटेपर्यंत शिजवा.
4. चिकन घालून ५ मिनिटे परता.
5. थोडे पाणी घालून झाकण ठेवून २०-२५ मिनिटं शिजवा.
6. वरून कोथिंबीर व ओलं खोबरं घालून सर्व्ह करा.

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२. झणझणीत चिकन लसूण मसाला

साहित्य:

• चिकन – ५०० ग्रॅम
• लसूण – १०-१२ पाकळ्या (ठेचून)
• आले – १ इंच तुकडा (ठेचून)
• लाल तिखट – १.५ टेबलस्पून
• गरम मसाला – १ टीस्पून
• कांदा – २ (पातळ चिरलेला)
• मीठ, तेल

कृती:

1. तेल गरम करून लसूण आणि आले परतावे.
2. कांदा घालून चांगला तांबूस परतून घ्या.
3. मसाले, तिखट घालून परता.
4. चिकन घालून ५-१० मिनिटं परता.
5. पाणी घालून शिजवा. कोरडं हवं असेल तर पाणी कमी ठेवा.
6. भाकरी किंवा पोळीबरोबर गरम गरम सर्व्ह करा.

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३. सुखं (कोरडं) चिकन फ्राय

साहित्य:

• चिकन – ५०० ग्रॅम
• आलं-लसूण पेस्ट – १ टेबलस्पून
• लाल तिखट – १ टेबलस्पून
• गरम मसाला – १ टीस्पून
• मीठ, हळद, लिंबू रस
• कोथिंबीर, तेल

कृती:

1. चिकनमध्ये सर्व मसाले, लिंबाचा रस घालून मॅरिनेट करा (किमान १ तास).
2. कढईत तेल गरम करून चिकन परतून घ्या.
3. झाकण ठेवून मध्यम आचेवर २०-२५ मिनिटं शिजवा.
4. वरून कोथिंबीर टाकून गरम गरम सर्व्ह करा.

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आवडीनुसार अजून काही प्रकार हवे असतील का? (उदा. बटर चिकन, टिक्का, बिर्याणी वगैरे)?

Spicy chicken

 

Here are a few delicious spicy chicken recipes from different styles and cuisines that you can try:

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1. Spicy Chicken Curry (Indian Style)

Ingredients:

• Chicken (500g)
• Onion (2, finely chopped)
• Tomatoes (2, pureed)
• Ginger-garlic paste (1 tbsp)
• Red chili powder (1.5 tsp)
• Turmeric (1/2 tsp)
• Garam masala (1 tsp)
• Coriander powder (1 tbsp)
• Green chilies (2, slit)
• Salt, oil, fresh coriander

Instructions:

1. Heat oil, sauté onions till golden.
2. Add ginger-garlic paste, cook until raw smell disappears.
3. Add tomatoes, spices, and green chilies. Cook till oil separates.
4. Add chicken pieces, cook until sealed.
5. Add water, simmer 20–25 mins.
6. Garnish with coriander.

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2. Spicy Korean Chicken (Dakgalbi)

Ingredients:

• Chicken thigh (boneless, sliced – 500g)
• Gochujang (2 tbsp)
• Soy sauce (2 tbsp)
• Garlic (minced – 1 tbsp)
• Sugar (1 tbsp)
• Gochugaru (Korean chili flakes – 1 tbsp)
• Sesame oil, green onion, cabbage, sweet potato

Instructions:

1. Marinate chicken with gochujang, soy, garlic, sugar, and gochugaru.
2. Stir-fry with sliced cabbage and sweet potato.
3. Cook till chicken is glazed and cooked through.
4. Garnish with green onion and sesame seeds.

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3. Spicy Fried Chicken (Nashville Hot)

Ingredients:

• Chicken legs or wings (500g)
• Buttermilk (for marinade)
• Cayenne pepper (2 tbsp)
• Paprika, garlic powder, salt
• Flour (for coating)
• Oil (for frying)

Hot Sauce:

• Butter, cayenne, brown sugar, paprika

Instructions:

1. Marinate chicken in spiced buttermilk for 4 hours.
2. Dredge in flour and deep-fry until golden and crisp.
3. Brush with hot sauce mixture.

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4. Spicy Chicken Stir Fry (Asian Style)

Ingredients:

• Chicken breast (sliced)
• Garlic, ginger
• Soy sauce, oyster sauce
• Chili paste or red chilies
• Veggies: bell peppers, onions

Instructions:

1. Stir-fry garlic and ginger.
2. Add chicken, then veggies.
3. Toss with sauces and chili paste.
4. Serve with rice or noodle.

Air fryer veggies

 

Here's a quick and tasty recipe for air fryer veggies:

Ingredients:

• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika (optional)
• Salt and pepper to taste

Instructions:

1. Preheat air fryer to 375°F (190°C) for 3–5 minutes.
2. Toss all vegetables with olive oil and seasonings in a bowl.
3. Place veggies in the air fryer basket in a single layer (cook in batches if needed).
4. Air fry for 10–12 minutes, shaking the basket halfway through, until veggies are tender and lightly browned.
5. Serve immediately as a side or main dish.

Air fryer recepies

 

Here are a few easy and delicious air fryer recipes to get you started:

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1. Air Fryer Chicken Wings
Ingredients:

• Chicken wings
• Salt, pepper, garlic powder, paprika
• Optional: hot sauce or BBQ sauce

Instructions:

1. Toss wings in seasonings.
2. Preheat air fryer to 380°F (193°C).
3. Cook wings for 25-30 minutes, shaking halfway through.
4. Toss in sauce and air fry for an extra 5 minutes for crispiness.

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2. Air Fryer French Fries
Ingredients:

• Potatoes (russet)
• Olive oil
• Salt

Instructions:

1. Cut potatoes into fries and soak in cold water for 30 mins.
2. Dry, toss in olive oil and salt.
3. Air fry at 375°F (190°C) for 15–20 minutes, shaking halfway.

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3. Air Fryer Salmon
Ingredients:

• Salmon fillets
• Olive oil, garlic, lemon, salt, pepper

Instructions:

1. Brush salmon with oil and season.
2. Air fry at 400°F (204°C) for 7–10 minutes depending on thickness.

Moong dal pakoda in air fryerr

 

Here's a simple recipe to make Moong Dal Pakoda in an air fryer – crispy outside, soft inside, and much healthier than deep-fried:

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Ingredients:

• 1 cup yellow moong dal (soaked for 3-4 hours)
• 1 small onion, finely chopped
• 2 green chilies, finely chopped
• 1-inch ginger, grated
• 2 tbsp coriander leaves, chopped
• 1/2 tsp cumin seeds
• Salt to taste
• A pinch of hing (asafoetida)
• 1/4 tsp baking soda (optional, for fluffiness)
• 1 tsp oil (for brushing or mixing)

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Instructions:

1. Blend the Dal:

   • Drain soaked moong dal and grind it coarsely (not smooth) without adding water or with just 1–2 tsp if needed.

2. Make the Batter:

   • Transfer the paste to a bowl.
   • Add chopped onion, green chilies, ginger, coriander leaves, cumin seeds, salt, hing, and baking soda.
   • Mix well. Beat the batter for 2–3 minutes to make it fluffy.

3. Shape the Pakoras:

   • Preheat the air fryer at 180°C (350°F) for 3–5 minutes.
   • Lightly grease your hands or a spoon, scoop small portions of the batter, and shape them into rough balls or drops.

4. Air Fry:

   • Lightly brush or spray the pakoras with oil.
   • Place them in the air fryer basket in a single layer (do not overcrowd).
   • Air fry at 180°C (350°F) for 10–12 minutes, flipping halfway and brushing again with oil if needed, until golden brown and crispy.

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Tips:

• For extra crispiness, spray lightly with oil again in the last 2 minutes.
• Serve hot with mint chutney or tamarind sauce

Moong dal pakoda

 

Moong Dal Pakoda (mung bean fritters) are a popular Indian snack made with soaked and ground moong dal (split yellow gram), spices, and herbs. They're crispy on the outside and soft inside. Here's a basic recipe:

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Ingredients:

• 1 cup moong dal (yellow split)
• 1–2 green chilies (finely chopped)
• 1 tsp ginger (grated)
• 1 small onion (finely chopped) – optional
• 2 tbsp coriander leaves (chopped)
• 1/4 tsp turmeric powder
• 1/2 tsp cumin seeds
• Salt to taste
• Oil for deep frying

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Instructions:

1. Soak Dal: Rinse and soak moong dal in water for 3–4 hours. Drain the water.
2. Grind: Grind the dal to a coarse paste without adding water (or just a spoon if needed).
3. Mix: Add chopped chilies, ginger, onion (if using), coriander, turmeric, cumin, and salt. Mix well.
4. Heat Oil: Heat oil in a deep pan on medium heat.
5. Fry Pakoras: Drop small portions (like balls or fritters) of the mixture into hot oil.
6. Cook Until Golden: Fry until golden and crisp, turning occasionally.
7. Drain: Remove on a paper towel to drain Exces oil

Healthy morning breakfast fast

Here are some healthy morning breakfast ideas that are nutritious, energizing, and easy to prepare:

1. Oatmeal Bowl

• Rolled oats cooked with almond milk or water
• Topped with banana slices, berries, chia seeds, and a spoon of nut butter

2. Greek Yogurt Parfait

• Greek yogurt layered with granola, mixed berries, and a drizzle of honey

3. Avocado Toast

• Whole grain bread toasted
• Mashed avocado with lemon juice, salt, and pepper
• Add toppings like a poached egg, cherry tomatoes, or sprouts

4. Smoothie

• Blend spinach, banana, frozen berries, protein powder, and almond milk
• Optional: add flaxseeds or peanut butter for extra nutrients

5. Boiled Eggs with Fruit

• 2 boiled eggs
• A serving of fresh fruit (like apple slices or a handful of grapes)
• A few whole grain crackers or toast

6. Chia Pudding

• Chia seeds soaked overnight in almond milk
• Add honey or vanilla for flavor and top with fruits