Amun’s kitchen

16/10/2025

16/10/2025

Aloo Masala Chawal (Spicy Potato Rice) recipe 🍚🥔

🌾 Ingredients

2 cups basmati rice

3 medium potatoes (peeled and diced)

1 large onion (sliced)

2 tomatoes (chopped)

2 green chilies (slit)

1 tsp ginger-garlic paste

½ tsp turmeric powder

1 tsp red chili powder

1 tsp coriander powder

½ tsp cumin seeds

Salt to taste

3 tbsp oil or ghee

3½ cups water

Fresh coriander (for garnish)

🍳 Instructions
Step 1: Prepare the Base

Heat oil or ghee in a pot.

Add cumin seeds and let them splutter.

Add sliced onions and fry until golden brown.

Add ginger-garlic paste, tomatoes, and green chilies.

Add turmeric, red chili, coriander powder, and salt.

Cook until tomatoes turn soft and masala releases oil.

Step 2: Add Potatoes

Add diced potatoes to the masala.

Mix well and cook for 5–7 minutes until they start to soften.

Step 3: Add Rice

Wash and soak rice for 15 minutes, then add to the pot.

Pour in water and stir gently.

Cover and cook on medium flame until water is absorbed and rice is tender (about 15 minutes).

Step 4: Final Touch

Turn off heat and let it rest for 10 minutes.

Fluff rice gently with a fork.

Garnish with fresh coriander.

🍽️ Serving Suggestion

Serve hot with raita, achar, or salad — perfect comfort food for lunch or dinner! 😋

15/10/2025

🌾 Ingredients
For Daal:

1 cup masoor daal (red lentil) or moong daal

4 cups water

1 medium onion (chopped)

2 tomatoes (chopped)

2 green chilies (slit)

1 tsp ginger-garlic paste

½ tsp turmeric powder

1 tsp red chili powder

Salt to taste

2 tbsp oil or ghee

Fresh coriander (for garnish)

1 tsp cumin seeds

2-3 cloves of garlic (sliced for tarka)

For Chawal (Rice):

1 cup basmati rice

2 cups water

Salt to taste

1 tsp oil

🍲 Instructions
Step 1: Cook the Daal

Wash daal 2–3 times and soak for 15 minutes.

In a pot, add daal, water, onion, tomato, green chilies, turmeric, red chili powder, salt, and ginger-garlic paste.

Cook until daal becomes soft (about 25–30 minutes) — or pressure cook for 3–4 whistles.

Mash lightly with a spoon to thicken it a bit.

Step 2: Prepare Tarka (Tempering)

Heat 2 tbsp oil or ghee in a small pan.

Add cumin seeds and sliced garlic; fry until golden.

Pour this tarka over the cooked daal.

Garnish with fresh coriander.

Step 3: Cook the Rice

Wash rice and soak for 15 minutes.

In a pot, boil 2 cups water with salt and oil.

Add rice and cook until soft (about 10 minutes). Drain excess water.

🍛 Serving Suggestion

Serve hot daal with plain rice, achar (pickle), papad, or salad.
Simple, comforting, and full of flavor! 😋

14/10/2025

🍫 No-Oven Chocolate Cake Recipe

Ingredients:

1 cup all-purpose flour

½ cup cocoa powder

¾ cup sugar

1 tsp baking powder

½ tsp baking soda

½ cup oil (or melted butter)

¾ cup milk

1 tsp vanilla essence

1 tbsp vinegar or lemon juice

A pinch of salt

Instructions:

Prepare the batter:

In a bowl, mix flour, cocoa powder, baking powder, baking soda, and salt.

In another bowl, whisk sugar, oil, milk, and vanilla essence.

Combine wet and dry ingredients. Add vinegar and mix until smooth (no lumps).

Prepare the pot/steamer:

Take a large heavy-bottom pot. Place a wire rack or stand inside.

Cover and preheat on medium flame for 10 minutes.

Pour the batter:

Grease a round baking pan and pour in the batter.

Tap gently to remove air bubbles.

Cook:

Place the pan inside the preheated pot (on the stand).

Cover and cook on low flame for 35–45 minutes.

Check with a toothpick—if it comes out clean, the cake is done!

Cool and frost (optional):

Let it cool completely before applying frosting or dusting with cocoa powder.

14/10/2025

🍛 Chicken Karahi with Paratha
Ingredients for Chicken Karahi:

Chicken (with bone): 1 kg

Tomatoes: 4 (chopped)

Onion: 1 (chopped, optional for thicker gravy)

Ginger garlic paste: 1 tbsp

Green chilies: 3–4 (slit)

Red chili powder: 1 tsp

Turmeric powder: ¼ tsp

Coriander powder: 1 tsp

Cumin powder: ½ tsp

Salt: to taste

Garam masala powder: ½ tsp

Yogurt: 2 tbsp (optional, for creamy texture)

Fresh coriander: for garnish

Ginger (julienne): for garnish

Oil or ghee: ½ cup

Method:

Cook Chicken:

Heat oil in a wok (karahi).

Add ginger garlic paste and fry for a few seconds.

Add chicken pieces and sauté until they turn white and start to brown slightly.

Add Spices & Tomatoes:

Add red chili, turmeric, coriander, and cumin powders along with salt.

Add chopped tomatoes and green chilies.

Cover and cook on medium flame until tomatoes soften and oil starts to separate.

Add Yogurt & Simmer:

Add yogurt (if using) and stir well.

Cook on low flame for 10–15 minutes until chicken is tender and gravy thickens.

Finish & Garnish:

Sprinkle garam masala, top with julienne ginger and chopped coriander.

Serve hot!

🫓 Paratha Recipe
Ingredients:

Wheat flour (atta): 2 cups

Salt: ½ tsp

Oil or ghee: 2 tbsp (for dough)

Water: as needed

Ghee or oil: for frying

Method:

Prepare Dough:

Mix flour, salt, and 2 tbsp oil.

Add water gradually and knead into a soft dough.

Cover and let it rest for 15–20 minutes.

Roll Parathas:

Divide dough into balls.

Roll one ball into a flat circle, brush with oil, fold, and roll again.

Cook Paratha:

Heat a tawa or pan.

Place the rolled paratha on it.

Cook one side, flip, apply ghee/oil, and cook both sides until golden brown and crispy.

Serve:

Serve hot Chicken Karahi with crispy Parathas, fresh salad, and mint raita.

10/10/2025

🌮 Chicken Chimichanga Recipe
Ingredients:

For Filling:

Boneless chicken (shredded): 2 cups

Onion (finely chopped): 1 small

Garlic (minced): 2 cloves

Bell pepper (chopped): ½ cup

Tomato puree or salsa: ½ cup

Red chili powder: ½ tsp

Cumin powder: ½ tsp

Salt: to taste

Black pepper: ¼ tsp

Oil: 2 tbsp

Shredded cheese (cheddar or mozzarella): 1 cup

For Wrapping & Frying:

Flour tortillas: 4–6

Oil: for deep frying

Optional Toppings:

Sour cream

Guacamole

Salsa

Fresh coriander

Method:

Prepare the Filling:

Heat oil in a pan.

Add chopped onion and garlic, sauté until soft.

Add shredded chicken, tomato puree (or salsa), chili powder, cumin powder, salt, and black pepper.

Add chopped bell pepper and cook for 5–7 minutes until well mixed and slightly thick.

Turn off the heat and let it cool.

Mix in shredded cheese.

Assemble Chimichangas:

Place a tortilla on a flat surface.

Spoon some filling into the center.

Fold the sides in and roll tightly (like a burrito).

Secure with a toothpick if needed.

Fry the Chimichangas:

Heat oil in a deep pan.

Fry each chimichanga on medium heat until golden brown and crispy.

Remove and place on paper towels to drain excess oil.

Serve:

Serve hot with sour cream, guacamole, or salsa on top.

Garnish with fresh coriander or extra cheese if desired.

Tips:

You can bake them instead of frying — brush with oil and bake at 200°C (400°F) for 20 minutes.

Use leftover chicken or beef for quick prep.

Add beans or corn for extra flavor.

08/10/2025

🍳 Fried Rice Recipe
Ingredients:

Cooked rice (preferably a day old): 3 cups

Oil: 2 tbsp

Garlic (finely chopped): 2 cloves

Onion (finely chopped): 1 small

Mixed vegetables (carrot, capsicum, peas, corn): 1 cup

Spring onions: 2 tbsp (chopped)

Soy sauce: 1 tbsp

Vinegar: 1 tsp

Chili sauce (optional): 1 tsp

Salt: to taste

Black pepper: ½ tsp

Eggs: 2 (optional, for egg fried rice)

Method:

Cook the Rice:

Boil rice and let it cool completely. (Cold rice works best.)

Prepare Veggies:

Chop all vegetables finely.

Cook the Eggs (Optional):

In a pan, heat a little oil.

Add beaten eggs, scramble them, and set aside.

Stir-Fry:

Heat oil in a wok or large pan.

Add chopped garlic and sauté until fragrant.

Add onions and stir-fry for a few seconds.

Add all vegetables and cook on high heat for 2–3 minutes (don’t overcook).

Add Rice & Sauces:

Add cooked rice, soy sauce, vinegar, chili sauce, salt, and pepper.

Mix gently so rice doesn’t break.

Final Touch:

Add scrambled eggs (if using) and spring onions.

Stir well and serve hot!

Tips:

Use leftover rice for the best texture.

You can add chicken, prawns, or tofu for variety.

For an authentic taste, cook on high flame and stir quickly.

07/10/2025

🍝 Chicken Alfredo Pasta Recipe
Ingredients:

For Pasta:

Fettuccine or penne pasta: 250 g

Water: enough for boiling

Salt: 1 tsp

Olive oil: 1 tbsp

For Chicken:

Boneless chicken (cut into strips): 250 g

Salt: to taste

Black pepper: ½ tsp

Garlic powder (optional): ½ tsp

Olive oil or butter: 1 tbsp

For Alfredo Sauce:

Butter: 2 tbsp

Garlic: 3 cloves (minced)

All-purpose flour: 1 tbsp

Milk: 1 ½ cups

Fresh cream: ½ cup

Grated Parmesan cheese: ½ cup (or mozzarella if not available)

Salt: to taste

Black pepper: ½ tsp

Oregano or mixed herbs: ½ tsp

Method:

Boil the Pasta:

Boil pasta in salted water with a little olive oil until al dente (soft but slightly firm).

Drain and set aside.

Cook the Chicken:

Heat butter or oil in a pan.

Add chicken, salt, pepper, and garlic powder.

Cook until chicken turns white and slightly golden. Remove and set aside.

Prepare Alfredo Sauce:

In the same pan, add butter and minced garlic; sauté for a few seconds.

Add flour and cook for 30 seconds (don’t brown it).

Gradually add milk while stirring to avoid lumps.

Add cream and cook until sauce thickens.

Stir in Parmesan cheese, salt, black pepper, and herbs.

Combine Everything:

Add cooked chicken and pasta into the sauce.

Mix well and cook for 2–3 minutes until everything is coated nicely.

Serve:

Garnish with extra cheese, parsley, or chili flakes.

Serve hot with garlic bread or salad.

✨ Tips:

For extra creaminess, add a bit more cheese or cream.

You can also add mushrooms or broccoli for variety.

06/10/2025

🍆 Baghara Baingan (Hyderabadi Style Eggplant Curry)
Ingredients:

For Curry:

Small eggplants (baingan): 6–8

Onion: 1 large (sliced)

Tamarind pulp: 3 tbsp (soaked in warm water)

Curry leaves: 8–10

Mustard seeds: ½ tsp

Cumin seeds: ½ tsp

Oil: 4–5 tbsp

Salt: to taste

Water: as needed

For Masala Paste:

Peanuts: 3 tbsp (roasted)

Sesame seeds: 2 tbsp (roasted)

Grated coconut: 2 tbsp

Ginger garlic paste: 1 tbsp

Red chili powder: 1 tsp

Coriander powder: 1 tsp

Cumin powder: ½ tsp

Turmeric powder: ¼ tsp

Method:

Prepare Eggplants:

Wash the small eggplants and make a slit in each one (don’t cut all the way through).

Heat 2 tbsp oil in a pan and fry the eggplants until soft and slightly golden. Remove and set aside.

Make Masala Paste:

In a blender, grind roasted peanuts, sesame seeds, coconut, ginger garlic paste, and all the spices with a little water to make a smooth paste.

Cook the Curry:

In a pan, heat 2–3 tbsp oil.

Add mustard seeds, cumin seeds, and curry leaves; let them splutter.

Add sliced onions and sauté until golden brown.

Add the prepared masala paste and cook for 5–7 minutes on medium flame until oil separates.

Add Tamarind & Eggplants:

Add tamarind pulp and 1–2 cups of water (adjust thickness as you like).

Add fried eggplants, cover, and cook for 10–15 minutes on low heat until the flavors blend well.

Serve:

Garnish with fresh coriander.

Serve hot with steamed rice or naan.

✨ Tips:

Roast peanuts and sesame properly for a deep, nutty flavor.

You can also add a few drops of jaggery or sugar for a mild sweet balance.

05/10/2025

🇮🇹 Classic Lasagna Recipe
Ingredients:

For Meat Sauce:

Minced beef or chicken: 500g

Onion: 1 (chopped)

Garlic: 3 cloves (minced)

Tomato puree or crushed tomatoes: 2 cups

Tomato paste: 2 tbsp

Olive oil: 2 tbsp

Salt: to taste

Black pepper: ½ tsp

Red chili flakes: ½ tsp (optional)

Italian seasoning or oregano: 1 tsp

For White Sauce (Béchamel Sauce):

Butter: 2 tbsp

All-purpose flour: 2 tbsp

Milk: 2 cups

Salt: to taste

Black pepper: ½ tsp

Mozzarella cheese (optional): ¼ cup

For Assembly:

Lasagna sheets: 6–8 (boiled as per package instructions)

Mozzarella cheese: 2 cups (grated)

Cheddar cheese: 1 cup (grated)

Method:
1. Prepare the Meat Sauce

Heat olive oil in a pan.

Add onion and garlic; sauté until soft.

Add minced meat and cook until brown.

Add tomato puree, tomato paste, salt, pepper, chili flakes, and oregano.

Simmer for 10–15 minutes until thick and flavorful.

2. Prepare the White Sauce

Melt butter in a pan, add flour, and stir for 1 minute.

Gradually add milk while stirring to avoid lumps.

Add salt, pepper, and optional cheese.

Cook until smooth and slightly thick.

3. Assemble the Lasagna

Grease a baking dish.

Spread a thin layer of meat sauce at the bottom.

Add a layer of lasagna sheets.

Spread white sauce and sprinkle cheese.

Repeat layers (meat → sheets → white sauce → cheese) until all ingredients are used.

Finish with a generous layer of mozzarella and cheddar cheese on top.

4. Bake

Preheat oven to 180°C (350°F).

Bake for 25–30 minutes or until the top is golden and bubbly.

🍴 Serve:

Let it cool slightly, then cut into slices and serve with garlic bread or salad.

03/10/2025

🥪 Club Sandwich Recipe
Ingredients:

Bread slices: 6 (toasted)

Chicken (boiled & shredded): 1 cup

Egg: 2 (boiled & sliced or made into omelet)

Lettuce leaves: as needed

Tomato: 1 (thinly sliced)

Cucumber: 1 (thinly sliced)

Cheese slices: 2

Mayonnaise: 3–4 tbsp

Salt & black pepper: to taste

Butter: 2 tbsp

Method:

Prepare Filling:

Mix shredded chicken with mayonnaise, salt, and black pepper.

You can also add a little ketchup for extra flavor.

Prepare Bread:

Lightly toast bread slices and spread butter on one side.

Layer Sandwich:

On the first slice, spread chicken mixture and place lettuce.

Cover with the second slice, then add tomato, cucumber, cheese, and egg slices.

Place the third slice on top.

Cut & Serve:

Secure with toothpicks.

Cut diagonally into 2 or 4 pieces.

Serve:

Serve with fries and ketchup or coleslaw.

✨ A delicious, quick, and filling sandwich perfect for breakfast, lunch, or a snack!

03/10/2025

🌿 Yakhni Pulao Recipe
Ingredients:

For Yakhni (Stock):

Chicken or Mutton: 1 kg

Onion: 2 (sliced)

Garlic cloves: 6–7

Ginger: 1-inch piece

Green chilies: 3–4

Black peppercorns: 6–8

Cloves: 4–5

Cardamom: 3–4

Cinnamon stick: 1 small piece

Bay leaves: 2

Salt: 1 tsp (or to taste)

Water: 6 cups

For Pulao:

Basmati rice: 3 cups (soaked 30 minutes)

Onion: 2 medium (sliced)

Ginger garlic paste: 1 tbsp

Green chilies: 2

Black pepper powder: ½ tsp

Cumin seeds: 1 tsp

Oil or ghee: ½ cup

Salt: to taste

Method:

Prepare Yakhni (Stock):

In a large pot, add chicken/mutton, onion, garlic, ginger, whole spices, green chilies, salt, and water.

Cook until meat is tender and stock is flavorful.

Strain the stock and keep both meat and yakhni (broth) aside.

Cook Pulao Base:

Heat oil or ghee in a pot, add sliced onions and fry until golden brown.

Add ginger garlic paste and sauté for 1 minute.

Add the cooked meat from the yakhni and stir well.

Add Rice and Yakhni:

Add soaked rice, salt, black pepper powder, and cumin seeds.

Pour in the reserved yakhni (broth).

The liquid should be about 1 inch above the rice level (add water if needed).

Cook Rice:

Bring to a boil, then cover and cook on low heat until rice is tender and fluffy.

Serve:

Fluff gently with a fork.

Serve hot with salad, raita, or chutney.

✨ Yakhni Pulao is aromatic, mildly spiced, and rich in flavor — a perfect comfort food!