world royal foods

 Zucchini is one of those versatile veggies that often finds its way into summer gardens and farmers' markets. Whether you're grilling, baking, or simply sautéing, zucchini offers a mild flavor that pairs beautifully with a wide array of ingredients. Here's a quick guide to some of the tastiest and easiest zucchini recipes that will turn this humble squash into the star of your table. Why Zucchini? Not only is zucchini low in calories and high in essential nutrients like vitamin C, potassium, and fiber, but its subtle taste makes it perfect for both savory and sweet dishes. From appetizers to main courses and even desserts, zucchini is a true kitchen chameleon. Plus, it's a great ingredient for those following low-carb or gluten-free diets. 1. Zucchini pancakes A crisp, golden-brown fritter made with grated zucchini is the perfect appetizer or snack. It's simple, flavorful, and perfect for dipping. Ingredients: 2 medium zucchinis, grated 1/4 cup grated Parmesan chee

Palak Paneer Recipe: A Delicious Spinach & Cheese Delight When it comes to wholesome, nutrient-packed dishes that offer both flavor and health benefits, Palak Paneer (Spinach Cheese Curry) tops the list. This beloved North Indian recipe combines tender spinach (palak) with soft cubes of paneer (Indian cottage cheese) in a rich and creamy curry. Whether you're a seasoned home cook or a novice in the kitchen, this simple yet tasty dish is perfect for impressing your family or friends. Let's dive into the magic of creating this vibrant, green delight! Why You'll Love Palak Paneer Nutritious : Spinach is a powerhouse of iron, vitamins A, C, and K, while paneer is packed with protein and calcium. Flavorsome : The blend of spices, garlic, and creamy spinach makes for a comforting yet flavorful meal. Quick & Easy : With a few basic ingredients and a straightforward process, you'll have a restaurant-worthy dish in under an hour. Ingredients You'll Need: 500g spi

  Urad Ki Dal Recipe: A Hearty Comfort Food Urad ki dal, also known as black gram lentils, is a staple dish in many Indian households. Rich, creamy, and packed with protein, it's a dish that brings warmth and comfort to the table. This hearty dal is not only delicious but also incredibly nutritious. It's often served with rice or roti and garnished with fragrant spices to create a perfect balance of flavors. In this blog post, we'll walk you through an easy recipe to make this delightful dish at home. Ingredients : For the Dal: 1 cup urad dal (black gram split or whole) 3 cups water 1 medium onion, finely chopped 2 tomatoes, finely chopped 1-inch ginger, grated 4-5 garlic cloves, finely chopped 2 green chillies, slit 1 tsp turmeric powder 1 tsp red chili powder (adjust to taste) Salt to taste For the tempering (Tadka): 2 tbsp ghee or oil (ghee gives a richer flavor) 1 tsp cumin seeds 1/2 tsp mustard seeds 1/2 tsp asafoetida (hing) 1 dry red chilli A handful of fresh corian

Delicious Spinach and Mustard Greens Saag Recipe Saag is a popular North Indian dish, often made with various leafy greens like spinach (palak) and mustard greens (sarson). This hearty and flavorful recipe is a comfort food staple, especially in winter, when mustard greens are in season. Not only is it packed with nutrition, but it's also easy to prepare and full of rich, earthy flavors that pair perfectly with roti or makki di roti (cornmeal flatbread). Let's dive into the perfect recipe for homemade spinach and mustard greens saag! Why Make Saag? Saag is a nutrient-dense dish loaded with vitamins, fiber, and antioxidants. Spinach is an excellent source of iron, while mustard greens are rich in vitamins A, C, and K. The combination of these greens makes for a wholesome and satisfying meal that's both delicious and healthy. Ingredients 250g green mustard leaves (sarson), chopped 250g spinach, chopped  100g bathua (wild spinach) or kale (optional) 1 medium onion, finely chop

 Here's a simple recipe for a delicious Potato and Tomato dish that serve as evergreen dish of india. This recipe blends the of potatoes with the tanginess of tomatoes and some spices for a flavorful meal. Potato and Tomato Stir Fry Ingredients : 4 medium-sized potatoes, peeled and diced 3 ripe tomatoes, chopped 1 onion, finely chopped 2 green chilies, slit (optional) 1 tsp turmeric powder 1 tsp red chili powder (adjust to taste) 1 tsp garam masala 1 tsp coriander powder 2 tbsp oil  Salt to taste Fresh coriander leaves for garnish Instructions : Prep the Potatoes : Peel and dice the potatoes into small cubes. Keep them in water to avoid browning. Cook the Potatoes : Heat oil in a large pan over medium heat. Add cumin seeds. Allow them to crackle for a few seconds. Add finely chopped onions and sauté until they turn golden brown. After this add chopped tomatoes and then add garam masala. Fry all these spices well. Add the green chilies (if using) and sauté for another minute. Add Sp

  Rice Kachri is a traditional crispy snack made from rice, and it's popular in some parts of India. The process of making rice kachri involves making a rice batter, shaping it into thin rounds, and then drying and frying them. Here's a basic method for making rice kachri: Ingredients: 1 cup rice (preferably medium-grain or any non-sticky rice) 1 tsp cumin seeds (optional) Salt to taste Water (for soaking and grinding) Oil (for frying) Instructions: Step 1: Soak the Rice Wash the rice thoroughly in water and soak it for 4-5 hours or overnight. Step 2: Grind the Rice Drain the soaked rice and transfer it to a blender or grinder. Add a little water and grind the rice into a smooth paste. The consistency should be similar to a pancake batter—not too thick, but not watery. Add salt to taste and mix well. You can also add cumin seeds for extra flavor. Step 3: Shape the Kachri To shape the Kachari, make a hole in the middle of a cloth and then fill the rice paste in the cloth and th

  Ingredients : For Marination: ½ cup yogurt (curd) 1 tsp red chili powder 1 tsp turmeric powder 1 tsp garam masala Salt to taste For Gravy (optional): 2 medium onions, finely chopped 2 tomatoes, pureed 1 tbsp ginger-garlic paste 1 tsp cumin seeds 1 tsp red chili powder ½ tsp turmeric powder 1 tsp garam masala 1 tsp coriander powder 2 tbsp fresh cream Salt to taste Fresh coriander leaves for garnish Instructions: Step 1: Preparing Soya Chaap Step 1: Marination In a bowl, mix yogurt chilipowder, turmeric powder, garam masala, cumin powder, coriander powder, and salt. Coat the boiled soya chaap sticks evenly with this marinade. Cover and let them marinate for 1-2 hours, or overnight for better flavor. Step 2: Grilling or Cooking the Chaap Preheat a grill or oven at 180°C (350°F). Alternatively, you can use a pan. Grill the marinated chaap for 10-12 minutes or until they become golden brown and slightly charred. If using a pan, cook the chaap on medium heat with

  Khoya Sweets Recipe Khoya (also known as mawa) is a key ingredient in many Indian sweets. Here's a basic recipe for making Khoya Sweets , which are rich, creamy, and perfect for festive occasions. In this recipe, we'll make Khoya Burfi , one of the simplest sweets made from khoya. Ingredients: Khoya (Mawa) – 500 grams (store-bought or homemade) Sugar – 200 grams (adjust to taste) Cardamom powder – 1/2 teaspoon Ghee – 2 tablespoons Chopped nuts (almonds, pistachios) – 2 tablespoons (for garnish) Saffron strands – a pinch (optional) Silver leaf (vark) – optional, for garnish Instructions: 1. Preparing the Khoya: If using store-bought khoya, grate it to make it soft and free of lumps. If you want to make khoya from scratch, cook 1 liter of full-fat milk in a thick-bottomed pan on low heat, stirring continuously, until all the moisture evaporates and it becomes a thick, grainy paste. This may take 1 to 1.5 hours. Set aside to cool. 2. Cook the Khoya: In a non-stick pan, a

 Here's a simple and delicious recipe for Gram Flour Dumplings (Pakoras) : Ingredients: 1 cup gram flour (besan) 1 small onion , finely chopped (optional) 1-2 green chilies , finely chopped 1/2 tsp red chili powder 1/2 tsp turmeric powder (haldi) 1/2 tsp garam masala (optional) A pinch of baking soda (optional, for fluffier pakoras) Salt , to taste Water , as needed Fresh coriander leaves , chopped Oil , for deep frying Optional Add-ins: Chopped spinach (palak) Potato slices or cubes (aloo) Cauliflower florets (gobi) Instructions: Step 1: Prepare the batter Sift the gram flour (besan) into a mixing bowl to avoid lumps. Add chopped onions , green chilies ,  red chili powder , turmeric powder , garam masala , and salt . Slowly add water, a little at a time, while stirring constantly to make a smooth, thick batter. It should be of dropping consistency, not too runny. Add a pinch of baking soda (optional) and mix well. This helps the pakoras to puff up nicely when fried. Lastly,

  Ingredients: 250g paneer (cubed) 2 medium onions (finely chopped or pureed) 2 medium tomatoes (pureed) 10-12 cashews (soaked in water for 15-20 minutes) 1/4 cup heavy cream (or fresh cream) 1/4 cup yogurt (whisked) 1 tbsp ginger-garlic paste 2-3 green chilies (slit) 1/2 tsp turmeric powder 1 tsp red chili powder 1 tsp garam masala powder 1/2 tsp cumin seeds 2-3 cardamoms (green) 2 cloves 1-inch cinnamon stick 1 bay leaf 2 tbsp ghee or oil Salt (to taste) Fresh coriander leaves (for garnish) For garnish (optional): A few saffron strands soaked in warm milk (optional) 1 tbsp roasted almonds (optional) Method: Prepare the cashew paste: Blend soaked cashews with a little water into a smooth paste. Set aside. Cook the paneer: Heat 1 tbsp ghee or oil in a pan. Lightly fry the paneer cubes until golden on the edges (optional). Remove and keep aside. Alternatively, use the paneer as is for a softer texture. Prepare the base: In the same pan, add cumin seeds, cardamoms, cloves, cinnamon stick