• If you are in India, order it from zomato or swiggy.
• Use UBER eats in the USA
• If in japan try to spot a Sushi Bar, Sushi in a Shushi bar with beer is incredible.

• Hilsah Fish Clean (I tried it with other fish; also, it tested amazing).
• Mustard seed 3 tsp
• Green Chilly 6
• Mustard oil
• Sesame Seed (white) 2-3 tsp
• Turmeric
• Kasmiri red chilly power

1. Marinate fish with 1/2 tsp salt and 1/2 tsp turmeric powder and keep aside.
2. make a paste of 3tsp mustard seed and three green chilly with little water in a mixer.
3. Sieving the paste to remove mustard peels. (add small water if required)
4. warm a frying pan, and use 2-3 tsp mustard oil.
5. put 2-3 green chilly, 1/2 tsp turmeric, 1 tsp Kashmiri chilly power, sesame seed,
6. After 1 min (don't let burn the seed,) pour 1/2 cup water and let it boil.
7. put fish and fry it in the pan for 15 min.
8. add the mustard sieved paste to it. (add some water and salt as per test.)
9. Cover the pan and let it boil for 10-15 min on low flame.

• Boiled Potatoes – 3 nos. medium
• Salt – as per taste
• Pepper – ¼ tsp
• Chat Masala – ½ tsp
• Grated Veggies – ¼ cup (mix of French beans, carrots and beetroot)
• Bread Crumbs – to coat the tikka
• Oil – to shallow fry

• Boiled rice – 1 cup
• Oil – 1 tsp
• Chopped Coriander – 1 tbsp
• Corn – 2 tbsp
• Salt & pepper – as per taste

• Boiled Veggies – 1 cup (mix of broccoli, carrots, French beans and baby corn)
• Baby Onions/Shallots – 1/3 cup
• Garlic – 1 tsp
• Oil – ½ tsp
• Salt & Pepper – as per taste

• Garlic – ½ tsp chopped & ¼ tsp paste
• BBQ Sauce – ½ cup
• Ketchup – 1 tbsp

• Cabbage- thickly shredded
• Butter – as required
• Water – as required
• Coriander – for garnish

1. • In a plate/bowl, add the boiled potatoes, followed by salt, pepper, chat masala and grated veggies. Mix all the ingredients well.
2. • Divide the aloo mixture into two portions and coat the tikka with the bread crumbs. Keep it aside until other preparations are ready.
3. • In a hot wok/pan, add ½ of oil and 1 tsp of garlic, followed by onions. Add the boiled veggies and season them with salt and pepper. Take it out in a bowl, and the veggies are ready for a sizzler.
4. • In the same pan, add 1 tsp of oil and let it heat. Add the chopped coriander and corn. Let it cook for a minute, add the boiled rice, and season it well with salt and pepper.
5. • For making the sauce, take ½ cup of BBQ sauce and about 1 tbsp of tomato ketchup. Add ½ tsp of chopped garlic and ¼ tsp of garlic paste. Mix everything well, and the sauce for the sizzler is ready.
6. • Now, cook the aloo tikkis in a pan. Add about a tsp of oil for each side to brown.
7. • As a starter, fry French fries in hot oil and take them out once ready.
8. • To assemble a sizzler, place the shredded cabbage onto the plate. Add the rice on one side and veggies on the other. Followed by the prepared tikka on top and fries on the sides, and top the Tikki with some sauce on top. Drizzle the sauce all over the sizzler little by little and add a little chopped coriander. Place some butter on all sides of the sizzler.
9. • Just before serving, drizzle a little water on the sizzler to ensure a smoke comes out and serve hot!!

• Egg
• some chopped onion
• Black pepper crushed
• Salt
• Coriander leaf

• Half boil egg. to achieve that, boil an egg for a max of 7 min or use an egg boiler.
• Let cool the egg and peel it.
• Slice the egg
• spread onion, black pepper and salt as per test. also, put one leaf of coriander
• serve it

• Fish with a cut on the belly
• Coriander powder 1 tsp
• Red chilly 1/2 tsp
• Kashmiri red chilly powder 1/2tsp
• Turmeric powder 1 tsp
• 1tsp vinegar
• salt as per taste

1. mix well to make the paste with oil 1 tsp and water 1 tsp
2. Slater the paste on fish and rub well; also try to fill the belly
3. Let it marinate for 1/2 hour.
4. Use tawa or non-stick to fry it,
5. you can add oil; fish will release its oil.
6. 
   

• Ingredients
• Tomato – 2
• Toor dal – 100 grams
• palak five leaves chopped.
• moong dal 50 gram
• Onion – 1
• Dry chilli – 1
• Curry leaves
• Green chilli – 1
• Garlic cloves – 10
• Asafoetida – ¼ teaspoon
• Turmeric powder
• Chilli powder – ½ teaspoon
• Oil – 1 tablespoon
• Mustard – ½ teaspoon
• Urad dal – 1 teaspoon
• Tamarind juice of amla size
• Coriander leaves

1. In a cooker, put toor and moong dal, water (with ratio), Asafoetida 1/4 tsp, Turmeric 1/2 tsp, chilly powder 1/2 tsp, 2-tomato chopped, palak leaf
2. make four whistles.
3. for fry:-
4. heat a pan
5. 2 tsp ghee /oil
6. 1/2 tsp mustard seed
7. urad dal 1 tsp
8. 1 fined chopped onion
9. dry chilly 2
10. 10-15 curry leaf
11. green chilly
12. garlic cloves
13. saute well
14. add dal to it and boil for 15 min.

• Ingredients
• Lady’s finger – 300 grams
• Onion – 2
• Crushed garlic – 3
• Oil – 4 tablespoon
• Cumin seeds – ¾ teaspoon
• Curry leaves
• Chilli powder – ¾ teaspoon
• Coriander powder – ¾ teaspoon
• Turmeric powder
• Roasted peanut powder – 2 tablespoon
• Grated coconut – 2 tablespoons
• Pepper – ¼ teaspoon
• Salt

Ingredients:-

3 tbsp. Garlic, crushed

2 large bunches of Spinach

2 tbsp. Ghee

1 tsp. Cumin Seeds

½ cup Onion, chopped

4 Green chillies, slit lengthwise

1 tbsp. Coriander seeds, crushed

¼ tsp. Turmeric Powder

1 tsp. Salt to taste

1 tbsp. Gram Flour

1 cup Water

½ tsp. Garam Masala

Second Tempering:-

1 tbsp. Ghee

½ tsp. Cumin Seeds

2 whole red chillies

12 cloves of Garlic, sliced

1 tsp. Sesame Seeds

Method:-

- Blanche the spinach and divide it into two parts.

- Grind the first part with a bit of water to a smooth paste and roughly chop the remaining.

- Heat ghee in a pan and add cumin seeds, onion, coriander seeds, and garlic and cook until the garlic and the onion are lightly golden in colour.

- Add green chillies, gram flour, turmeric powder and chopped spinach.

- Cook on a high flame for 30-40 seconds.

- Add the blanched spinach puree, water, and salt and mix well.

- Cook on a high flame for 60-90 seconds adding garam masala powder.

- In a tempering vessel, heat ghee, add cumin seeds, red chillies, and garlic, and let it cook until garlic turns light golden brown. Add sesame seeds and pour over the cooked Lehsui Palak. Mix well.

• 4 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/2 an onion chopped (optional)
• 1 pound (500 g) Cremini or button mushrooms
• 2 tablespoons dry white wine* (optional)
• 1 teaspoon fresh thyme leaves chopped
• 2 tablespoons chopped fresh parsley
• 4 cloves garlic minced
• Salt and pepper to taste

1. Heat the butter and oil in a large pan or skillet over medium-high heat.
2. Sauté the onion until softened (about 3 minutes).
3. Add the mushrooms and cook for about 4-5 minutes until golden and crispy on the edges.
4. Pour in the wine and cook for 2 minutes, to reduce slightly.
5. Stir through thyme, 1 tablespoon of parsley and garlic. Cook for a further 30 seconds, until fragrant.
6. Season generously with salt and pepper (to your taste).
7. Sprinkle with remaining parsley and serve warm.

• Mushrooms
• Black pepper powder
• garam masala powder
• turmeric powder
• dry Fenugreek leaves
• curd
• salt

1. Heat oil and put cinnamon stick, cardamom, cloves, cumin,
2. put Onion 1 full chopped , red chilli powder, coriander powder, green Chillies 2, turmeric powder, ginger garlic paste and saute well.
3. wait till onion bcome transulent in color.
4. add. tomato and cook till tomato mix with onion. and became paste
5. add butter.
6. add mushroom and salt (as per test) mix well.
7. add butter and cashew powder, mix and cook for 10 min.
8. garnish with coriander leaf

Just chop whatever you feel like eating.