Preparing the Spread

Spread 2 tablespoons of mint mayo and 2 tablespoons of sour cream evenly over a warm tortilla or rumali roti.

Adding Biryani

Add 1 cup of leftover biryani as a generous portion on top of the spread.

Adding Vegetables and cheese

Top the biryani with 1/4 cup of chopped tomatoes, 1/4 cup of chopped onions, 1/4 cup of chopped bell peppers,
and 1/4 cup of chopped cucumber. Additionally, sprinkle 1/4 cup of shredded cheese over the entire filling according to taste.
Lastly, add a tablespoon of lime juice over the vegetables for a hint of freshness.

Rolling Up the Burrito

Roll up the tortilla tightly to enclose the filling and enjoy your fresh and flavorful Biryani Burrito.

Making Herbed Rice

In a large bowl, mix 2 cups of cooked basmati rice with 1/4 cup chopped fresh cilantro, 1/4 cup chopped fresh parsley,
and the juice of 1 lime. Add salt to taste and mix well.

Adding Fresh Veggies

Top each bowl with chopped bell peppers and corn kernels.

Adding Rajma

Add a portion of rajma masala on top of the rice in each bowl.

Topping with Salsa and Guacamole

Add a generous scoop of fresh salsa and guacamole to each bowl.

Arranging the Base

Arrange 4-6 leftover samosas, papdi, kachori, or aloo tikki on a serving plate.

Adding the Chole

Spoon the chole over the arranged item on the serving plate.

Adding the vegetables

Add the finely chopped onions and tomatoes on top.

Drizzling Chutneys

Drizzle 2 tablespoons of imli chutney and 2 tablespoons of coriander chutney over the chole mixture.

Adding curd and garnishing

Add curd on top and then garnish with 1/4 cup of pomegranate seeds and 1/4 cup of grated beetroot.
Optionally, add fresh cilantro for an extra burst of flavor.

Cooking Vegetables

In a large pan, add 1 cup of sliced zucchini, some olives, and 1 cup of sliced bell peppers to the pan. Cook until the
vegetables are tender, about 7 minutes.

Adding Fresh Cream

Stir in 1/2 cup of fresh cream into the vegetable mixture and mix well.

Adding the gravy and pasta

Add 2 cups of butter chicken curry gravy over medium heat, then toss in 3 cups of cooked pasta. Add salt and
pepper to taste.

Serving

Sprinkle 1/4 cup of grated Parmesan cheese over the pasta. Garnish with fresh basil or cilantro if desired.
Serve hot.

Heating Ghee or Butter and Sautéing Cumin Seeds

In a pan, heat 1 tablespoon of ghee or butter over medium heat.
Add 1 teaspoon of cumin seeds and sauté until fragrant.

Cooking Onions

Add 1 cup of chopped onions and cook until golden brown.

Adding Tomatoes

Add 1 cup of diced tomatoes and cook until they become soft.

Mixing Dal Tadka and Makhani

Pour 2 cups of dal tadka into the pan, then add 2 cups of leftover dal makhani. Stir well and let it simmer for 5 minutes.

Topping with Cream and Serving

Top the dal mixture with 1/4 cup of cream. Serve hot.

Sautéing

Heat 1 tablespoon of ghee in a large pot. Add 1 teaspoon of cumin seeds and let them splutter.
Add 1 medium finely chopped onion and sauté until golden brown.

Adding Vegetables

Add 1 teaspoon of ginger-garlic paste and sauté for another minute.
Add 1 cup of mixed vegetables and sauté for 2-3 minutes until they are slightly tender.

Spicing it Up

Add 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, and salt to taste. Mix well.

Mixing Dal Makhani

Add 1 cup of prepared dal makhani and mix well.

Adding Cooked Rice

Add 2 cups of cooked basmati rice and gently fold in the mixture to combine evenly.

Finishing Touches

Sprinkle 1/2 teaspoon of garam masala over the pulao and mix gently.
Garnish with fresh cilantro if desired.

Mixing the Dough

In a large bowl, mix 2 cups of whole wheat flour, 1 teaspoon of chili powder, 1 teaspoon of coriander powder, and salt to taste. Add 1 cup of dal tadka and mix well. If the mixture is too dry, add water little by little until a soft dough forms.

Adding Vegetables

Stir in 1 medium finely chopped onion and 2 finely chopped green chilies into the dough.

Kneading the Dough

Knead the dough well until it is smooth and pliable.

Rolling the Parathas

Divide the dough into equal-sized balls. Roll each ball into a flat, round paratha on a floured surface.

Cooking the Parathas

Heat a griddle or tawa over medium heat. Cook each paratha on the hot griddle, applying ghee or oil on both sides,
until golden brown and cooked through, about 2-3 minutes per side.

A flavorful and nutritious flatbread made with whole
wheat flour and leftover dal tadka, perfect for any meal.

Preparing the Bread Base

Place the 4 slices of bread on a baking sheet.

Adding Korma Sauce

Spread 1/4 cup of prepared korma curry evenly on each slice of bread.

Adding Vegetables

Sprinkle finely chopped onion, tomato, and capsicum over the korma sauce on each slice of bread.

Topping with Cheese and Seasonings

Sprinkle 1/4 cup of shredded mozzarella cheese on each slice.
Add a pinch of oregano and chili flakes on top of the cheese.

Baking

Place the baking sheet in the preheated oven and bake for 10 minutes or until the cheese is melted and bubbly.

Warming the Pita

Warm 4 pita pockets in a toaster or on a skillet until soft and pliable.

Stuffing the Pita

Carefully open each pita pocket and stuff with 1/2 cup of korma curry.

Drizzling with Sauce

Drizzle each pita with 2 tablespoons of tzatziki, tahini, or yogurt sauce.
Garnish with fresh cilantro if desired.

Adding Fresh Vegetables

Add chopped lettuce, diced tomato, and sliced onion into each stuffed pita pocket.

A delicious and convenient meal featuring pita pockets
stuffed with flavorful korma, fresh vegetables, and a
drizzle of your favorite sauce.

Buttering the Flatbread/ rumali roti/ tortilla :

Spread 1 tablespoon of butter evenly over the flatbread

Adding vegetables:

Add a mixture of bell peppers and onions onto the flatbread

Adding the Chicken or Paneer:

Spread 1 cup of leftover butter chicken or paneer over the buttered flatbread.

Drizzling Mint Sauce:

Drizzle 2 tablespoons of mint sauce over the cabbage.

Adding Cheddar Cheese:

Sprinkle 1/4 cup of shredded cheddar cheese over the mint sauce.

Rolling Up the Wrap:

Roll up the flatbread tightly and serve immediately.

Sautéing Garlic and Cumin Seeds

In a large pan, heat 1 tablespoon of ghee. Add 1 teaspoon of cumin seeds and let them splutter.
Add 2 cloves of minced garlic and sauté until golden brown.

Adding Spinach Puree

Add 1 cup of spinach puree to the pan and cook until it thickens, about 5 minutes.

Mixing Dal Tadka

Stir in 1 cup of prepared dal tadka and mix well with the spinach puree.

Combining with Rice

Add 2 cups of cooked rice to the pan and combine evenly with the spinach and dal mixture. Add salt to taste.

Garnishing and Serving

Garnish with garlic flakes and add 1 tablespoon of butter on top.
Serve hot.

Preparing the Chole Mixture

In a pan, combine 2 cups of chole masala with 1 diced tomato, 1 diced onion, and 1 boiled and diced potato.
Cook for about 5 minutes until the mixture is well combined and heated through.

Toasting the Buns

Heat 2 tablespoons of butter in a large skillet or griddle. Split the slider buns and toast them in the butter until they are golden brown and crispy.

Assembling the Sliders

Place the bottom halves of the toasted buns on a plate. Layer the prepared chole mixture on each bottom bun.

Adding Cheese

Top the chole mixture with a slice of cheese on each slider.

Final Assembly

Cover each slider with the top half of the toasted bun. Garnish with fresh cilantro if desired.

Filling Tacos with Rajma

Get some hard shelled tacos and fill each of them with a portion of the prepared rajma masala.

Adding Vegetables

Top each taco with laccha onions, grated beetroot, chopped tomatoes, and finely chopped green chilies. Add a dash
of lime on top

Adding cheese and garnsihing

Sprinkle cheese according to taste and add chaat masala along with some fresh coriander over
the top of each taco.

Final Touch

Squeeze a hint of lime over each taco and sprinkle with a pinch of chaat masala.

Sautéing the Vegetables

Heat 1 tablespoon of ghee in a large pan. Add 1 teaspoon of cumin seeds and sauté until fragrant. Add 1 cup of
cauliflower florets, 1 cup of chopped French beans, 1 tablespoon of minced ginger, and 1 tablespoon of minced garlic.
Cook until the vegetables are tender, about 7 minutes.

Adding Tikka Masala Gravy

Pour in 2 cups of tikka masala gravy into the pan with the vegetables. Stir well to combine and heat through for about 3 minutes.

Layering with Rice

In a serving dish, layer the vegetable and tikka masala mixture with 3 cups of cooked rice.

Adding paneer and garnishing

Add some paneer cubes over the mixture and mix thoroughly. Garnish the biryani with 1/2 cup of fried onions, 1/4 cup of mint leaves, and 1/4 cup of coriander leaves.

Serving

Serve the tikka masala vegetable biryani hot, optionally accompanied by raita or salad.

Preparing the Tortilla

Warm 1 tortilla in a pan or microwave.

Spreading Tikka Masala Gravy

Spread 1/2 cup of thickened tikka masala gravy over the veggies.

Adding Veggies

Add 1 cup of mixed chopped veggies on the tortilla.

Adding the protein

Add your protein of choice to the tortilla

Adding Cheese

Sprinkle 1/4 cup of shredded cheese over the tikka masala gravy.

Rolling Up the Wrap

Roll up the tortilla tightly to enclose the filling.

A quick and tasty wrap with veggies, tikka masala gravy,
and cheese.