From the FoodNotes kitchen
FoodNotes recipes.
272 published notes
This cucumber raita is cool, creamy, lightly seasoned, and ready in about 15 minutes. Salting and squeezing the cucumber keeps the yogurt thick instead of watery, while toasted cumin and fresh herbs add balanced flavor.
Read the noteThese banana pancakes are tender, lightly sweet, and easy to make in one bowl. Mashed ripe bananas add flavor and moisture, while baking powder keeps the pancakes soft and thick without making them heavy.
Read the noteThis tamarind chutney is glossy, sweet, tangy, and gently spiced. Make it from seedless tamarind and jaggery, then serve it with snacks, chaat, puri, or paratha.
Read the noteThis plain naan recipe makes eight soft, lightly blistered flatbreads with a tender center and chewy edges. The dough is easy to mix, rises once, and cooks in a hot skillet without a tandoor.
Read the noteThis egg curry recipe makes four servings of boiled eggs simmered in a thick, savory onion-tomato gravy with ginger, garlic, and warm spices. The eggs are lightly browned first, then finished in the sauce so they absorb flavor without becoming rubbery.
Read the noteThis gobi paratha recipe makes six crisp-edged, tender flatbreads filled with finely grated cauliflower, ginger, green chile, and warm spices. The filling is cooked until dry so the parathas roll without tearing or turning soggy.
Read the noteThis aloo paratha recipe makes tender, flaky flatbreads filled with spiced mashed potatoes. The method covers smooth dough, dry filling, easy shaping, and the cooking cues that prevent tearing or raw centers.
Read the noteThis chicken haleem is a thick, savory one-pot dish made with tender shredded chicken, grains, lentils, ginger, garlic, and warm spices. Blend the cooked grains and lentils until creamy, then fold in the chicken and finish with fried onions, herbs, green chile, and lemon.
Read the noteThis beef nihari recipe uses bone-in beef shank, toasted whole spices, ginger, garlic, and a small flour slurry to create tender beef in a rich, glossy broth. Cook it slowly for the best texture, then finish with fresh ginger, cilantro, green chile, and lemon.
Read the noteThis chicken korma uses tender chicken thighs, yogurt, cashews, and fragrant whole spices to make a mild, creamy curry with a rich sauce. The method explains how to prevent split yogurt, keep the chicken tender, and adjust the consistency to suit rice or naan.
Read the noteThis chicken tikka recipe uses boneless chicken thighs, spiced yogurt, lemon, ginger, and garlic for tender pieces with browned edges. Cook the skewers under a hot grill or in the oven, then serve with chutney, naan, or rice.
Read the noteThese seekh kebabs use finely minced beef, aromatic spices, fresh herbs, and a little gram flour to hold the mixture together. Shape them around skewers and grill, bake, or cook them in a hot skillet until browned outside and juicy inside.
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