*🤍🔥 HEALTHY RECIPE OF THE DAY: CRISPY ROASTED MAKHANA! 🌿✨*

A crunchy, lightly spiced and delicious snack made with makhana—perfect for evening cravings or a quick healthy bite! 😋💚

*🛒 Ingredients 🥣*
• 🤍 Makhana – 2 cups
• 🧈 Ghee – 1 tsp
• 🌶️ Black pepper – ½ tsp
• 🌿 Roasted cumin powder – ½ tsp
• ✨ Chaat masala – ½ tsp
• 🧂 Salt – to taste

*👩‍🍳 Instructions 🍽️*
*Step 1:* 🔥 Heat ghee in a pan and add makhana.
*Step 2:* 🥣 Roast on low-medium flame for 3–4 minutes until crispy.
*Step 3:* 🌶️ Add black pepper, roasted cumin powder, chaat masala and salt.
*Step 4:* ✨ Mix well and roast for another 30 seconds.
*Step 5:* 🤍 Cool slightly and enjoy your crispy roasted makhana!

*💚 Crunchy Makhana + Aromatic Spices = Perfect Healthy Snack! 😋🔥*

*🍫✨ 5-MINUTE RECIPE OF THE DAY: CHOCOLATE BANANA MOUSSE! 🍌🍫*

A creamy, chocolaty and delicious dessert made with ripe bananas and cocoa—perfect for satisfying your sweet cravings in just 5 minutes! 😋🤎

*🛒 Ingredients 🥣*
• 🍌 Ripe banana – 2
• 🍫 Cocoa powder – 2 tbsp
• 🥛 Thick cream or hung curd – ½ cup
• 🍯 Honey or sugar – 1 tbsp
• 🍫 Chocolate chips – 1 tbsp
• 🌰 Chopped nuts – 1 tbsp
• 🍌 Banana slices – for garnish

*👩‍🍳 Instructions 🍽️*
*Step 1:* 🍌 Mash the ripe bananas until smooth.
*Step 2:* 🍫 Add cocoa powder, cream/hung curd and honey.
*Step 3:* 🥄 Blend or whisk until smooth and creamy.
*Step 4:* 🍫 Pour into small serving glasses and top with chocolate chips and nuts.
*Step 5:* 🍌 Garnish with banana slices and serve chilled.

*🤎 Creamy Banana + Rich Chocolate + Crunchy Nuts = Perfect 5-Minute Dessert! 😋🍫*

*🤍🥘 RECIPE OF THE DAY: MALAI KOFTA – CREAMY RESTAURANT SPECIAL! ✨🌿*
Soft, melt-in-the-mouth koftas served in a rich, creamy and mildly spiced gravy—perfect for a special lunch, dinner, or festive meal! 😋❤️

*🛒 INGREDIENTS – 4 SERVINGS*

*🥔 For Kofta*
👉 Boiled potatoes – 2 medium 🥔
👉 Paneer – 150 g, grated 🧀
👉 Cornflour – 2 tbsp
👉 Garam masala – ½ tsp 🌿
👉 Red chilli powder – ½ tsp 🌶️
👉 Salt – to taste 🧂
👉 Cashews – 8–10, chopped
👉 Raisins – 1 tbsp
👉 Oil – for frying

*🥘 For Creamy Gravy*
👉 Onion – 2 medium, chopped 🧅
👉 Tomato – 2 medium, chopped 🍅
👉 Cashews – 10–12
👉 Ginger-garlic paste – 1 tsp 🧄
👉 Green chilli – 1 🌶️
👉 Turmeric – ¼ tsp
👉 Red chilli powder – ½ tsp
👉 Coriander powder – 1 tsp 🌿
👉 Garam masala – ½ tsp
👉 Fresh cream – 3 tbsp 🤍
👉 Butter – 1 tbsp 🧈
👉 Water – 1½ cups
👉 Salt – to taste 🧂

*👩‍🍳 Method*

1️⃣ 🥔🧀 Mix mashed potatoes, grated paneer, cornflour, spices and salt. Add chopped cashews and raisins in the centre.
2️⃣ 🤲 Shape the mixture into small smooth balls and dust lightly with cornflour.
3️⃣ 🔥 Deep-fry the koftas on medium flame until golden and crispy. Keep aside.
4️⃣ 🧅🍅 For the gravy, sauté onion, tomato, cashews, ginger-garlic and green chilli until soft. Cool and blend into a smooth paste.
5️⃣ 🧈 Heat butter in a pan, add the blended paste and cook for 4–5 minutes.
6️⃣ 🌶️ Add turmeric, red chilli powder, coriander powder, garam masala and salt. Mix well.
7️⃣ 🥣 Add water and simmer for 5–7 minutes until the gravy becomes smooth and creamy.
8️⃣ 🤍 Add fresh cream, mix gently and cook for another 1-2 minutes.
9️⃣ 🥘 Add the fried koftas just before serving so they remain soft.
🔟 🌿 Garnish with cream, coriander and a few chopped nuts. Serve hot with naan, roti or jeera rice!

*✨ Soft Paneer Koftas + Rich Creamy Gravy + Aromatic Spices = Perfect Restaurant-Style Malai Kofta! 🤍😋*

*🥜✨ HEALTHY RECIPE OF THE DAY: SABUDANA PEANUT KHICHDI! 🌸🦚*

A delicious, light and energy-packed vrat special made with soaked sabudana, crunchy peanuts and aromatic spices—perfect for festival fasting! 😋💚

*🛒 Ingredients 🥣*
• 🤍 Sabudana – 1 cup
• 🥜 Roasted peanuts – ½ cup (crushed)
• 🥔 Potato – 1 medium (boiled & diced)
• 🌶️ Green chilli – 1–2 (chopped)
• 🌿 Coriander – 2 tbsp (chopped)
• 🍋 Lemon juice – 1 tbsp
• 🧈 Ghee – 1½ tbsp
• 🌿 Cumin seeds – 1 tsp
• 🧂 Sendha namak – to taste

*👩‍🍳 Instructions 🍽️*
*Step 1:* 🤍 Wash and soak sabudana for 4–5 hours or until soft. Drain completely.
*Step 2:* 🥜 Mix soaked sabudana with crushed roasted peanuts and sendha namak.
*Step 3:* 🧈 Heat ghee in a pan and add cumin seeds and green chilli.
*Step 4:* 🥔 Add diced boiled potato and sauté for 2 minutes.
*Step 5:* 🤍 Add the sabudana mixture and cook on low-medium flame until the pearls turn translucent.
*Step 6:* 🍋 Add lemon juice and fresh coriander. Mix gently and serve hot.

🥟 *Homemade Veg Momos*

*Ingredients*

*For the dough*

- 2 cups all-purpose flour (maida)
- ½ tsp salt
- Water, as needed
- 1 tsp oil

*For the filling*

- 1 cup finely chopped cabbage
- ½ cup grated carrot
- ½ cup finely chopped onion
- ¼ cup finely chopped capsicum
- 2–3 cloves garlic, finely chopped
- 1 tsp grated ginger
- 1 tbsp soy sauce
- ½ tsp black pepper
- ½ tsp salt, or to taste
- 1 tsp oil
- 1–2 tbsp finely chopped spring onion

*Method*

*1. Make the dough*

1. Mix flour and salt.
2. Add water gradually and knead into a smooth, firm dough.
3. Add 1 tsp oil and knead for another minute.
4. Cover and rest for 20–30 minutes.

*2. Prepare the filling*

1. Heat oil in a pan.
2. Add garlic and ginger; sauté briefly.
3. Add onion and capsicum and cook for 1–2 minutes.
4. Add cabbage and carrot.
5. Cook on high heat for 2–3 minutes so the vegetables remain slightly crunchy.
6. Add soy sauce, pepper, salt, and spring onion.
7. Mix well and let the filling cool completely.

*3. Shape the momos*

1. Divide the dough into small balls.
2. Roll each into a thin circular wrapper.
3. Place about 1 tablespoon of filling in the center.
4. Fold and seal the edges into your preferred momo shape.

*4. Steam*

1. Grease a steamer plate lightly with oil.
2. Arrange the momos with some space between them.
3. Steam for 10–12 minutes until the wrappers look slightly translucent and cooked.
4. Serve hot.

*🌶️ Quick Momo Chutney*

Blend:

- 2 tomatoes, boiled
- 4–5 dried red chillies, soaked
- 2 cloves garlic
- 1 tsp vinegar
- Salt to taste
- ½ tsp sugar

Blend until smooth and serve alongside the momos.

*Tip:* Don't overcook the vegetable filling or add hot filling to the wrappers — the filling should be cooled before shaping.

🌶️🔥 *Spicy Chilli Momos*

*🥟 Ingredients*

*For the momos*

- 15–20 steamed or fried momos
- 1 tbsp oil
- 1 tbsp finely chopped garlic
- 1 tsp finely chopped ginger
- 2–3 green chillies, sliced
- 1 small onion, diced
- ½ capsicum, sliced
- 1 small tomato, finely chopped

*For the spicy sauce*

- 2 tbsp red chilli sauce
- 1 tbsp tomato ketchup
- 1 tbsp soy sauce
- 1 tsp vinegar
- 1 tsp chilli powder
- ½ tsp black pepper
- ½ tsp sugar
- Salt, to taste

*🍳 Method*

*1. Prepare the momos*
Steam the momos until cooked. For a crispier texture, lightly fry or pan-fry them until golden.

*2. Make the spicy chilli sauce*
Heat oil in a pan. Add garlic, ginger and green chillies. Sauté for about 30 seconds. Add onion and capsicum. Stir-fry on high heat for 1–2 minutes. Add chopped tomato and cook until slightly soft.

*3. Add the sauces*
Add red chilli sauce, ketchup, soy sauce and vinegar. Add chilli powder, black pepper, sugar and a little salt. Mix well and cook for 1–2 minutes until the sauce becomes glossy and slightly thick.

*4. Toss the momos*
Add the momos to the pan. Toss gently until every momo is coated with the spicy sauce. Cook for another 2–3 minutes on medium-high heat.

*🌶️🔥 Final Touch*
Top with spring onions, sliced green chillies and a little sesame seed. Serve immediately while hot.

🔥 *Pro tip:* For that extra spicy, restaurant-style kick, add 1 tsp chilli garlic sauce along with the other sauces. 🥵🥟


*Like for more food recipes* 😋

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*🍚 CLASSIC VEG FRIED RICE*

*Ingredients*

- 3 cups cooked and cooled basmati rice
- 1 tbsp oil
- 1 tsp finely chopped garlic
- 1 tsp finely chopped ginger
- ½ cup finely chopped onion
- ½ cup finely chopped carrot
- ½ cup finely chopped capsicum
- ½ cup finely chopped cabbage
- ¼ cup green peas
- 2 tbsp spring onion, finely chopped
- 1 tbsp soy sauce
- 1 tsp vinegar
- ½ tsp black pepper
- ½ tsp chilli sauce
- Salt, to taste

*_Method_*

A. *_Prepare the rice_*

1. *Cook the basmati rice* until just tender.
2. *Drain* well and *spread* it on a plate to cool completely.
3. Make sure the rice is *completely cooled and non-sticky before frying*.

B. *_Stir-fry the vegetables_*

1. *Heat oil* in a wok or large pan on high heat.
2. Add *garlic and ginger and sauté* for a few seconds.
3. Add *onion, carrot, capsicum, cabbage, and green peas*.
4. *Stir-fry on high heat for 2–3* minutes.
5. Keep the vegetables *slightly crunchy*.

C. *_Make the fried rice_*

1. Add the *cooled cooked rice* to the wok.
2. *Toss gently on high heat* so the rice doesn't break.
3. Add *soy sauce, vinegar, chilli sauce, black pepper, and salt*.
4. *Stir-fry* for another *2–3* minutes until everything is well combined.
5. Add *spring onion* and give it one final toss.

D. *_Serve_*

1. Transfer the dish to a *serving bowl*.
2. Garnish with *fresh spring onion*.
3. Serve hot with *chilli sauce* or your favourite Indo-Chinese side.

Tip: Always use *completely cooled rice* and cook everything on *high heat*. This keeps the rice fluffy and prevents it from becoming soggy.

*🥛✨ RECIPE OF THE DAY: MAKHANIYA LASSI! 🦚🌸*

A rich, creamy and refreshing traditional lassi made with thick curd, saffron, cardamom and crunchy nuts—perfect 😋💛

*🛒 Ingredients*
• 🥛 Thick curd – 2 cups
• 🍯 Powdered sugar or mishri – 2 tbsp
• 💧 Chilled milk – ¼ cup
• 🌸 Saffron – 5–6 strands
• 🌿 Cardamom powder – ½ tsp
• 🥜 Chopped almonds & pistachios – 2 tbsp
• 🌹 Rose water – ½ tsp
• 🧊 Ice cubes – as needed

*👩‍🍳 Instructions 🍽️*
*Step 1:* 🥛 Whisk the thick curd until smooth and creamy.
*Step 2:* 🍯 Add powdered sugar, cardamom powder and rose water. Mix well.
*Step 3:* 🌸 Soak saffron in 1 tbsp warm milk and add it to the lassi.
*Step 4:* 💧 Add chilled milk and whisk until light and creamy.
*Step 5:* 🧊 Add ice cubes and mix well.
*Step 6:* Pour into glasses and garnish with chopped almonds, pistachios and saffron strands.

*💛 Creamy Curd + Saffron + Crunchy Nuts = Perfect Janmashtami Makhaniya Lassi! 😋🥛*

*🍎 HEALTHY FRUIT CHAAT – FRESH & EASY*

A refreshing and naturally sweet fruit chaat made with fresh seasonal fruits and a light sprinkle of spices. Perfect for breakfast, a mid-day snack, or a healthy evening treat.

*WHAT YOU'LL NEED*
• 1 apple, chopped
• 1 banana, sliced
• ½ cup papaya, chopped
• ½ cup pomegranate seeds
• ½ cup grapes, halved
• 1 tbsp lemon juice
• ½ tsp chaat masala
• ¼ tsp black salt
• 1 tbsp fresh coriander, chopped

*HOW TO MAKE*
1. *Chop the Fruits*: Cut all the fruits into bite-sized pieces.

2. *Combine Everything*: Add the fruits and pomegranate seeds to a large bowl.

3. *Add the Flavours:* Sprinkle chaat masala and black salt, then add lemon juice.

4. *Mix Gently*: Toss everything gently so the fruits stay fresh and intact.

5. *Serve Fresh*: Garnish with fresh coriander and enjoy immediately.

*QUICK TIP:* Add roasted seeds or a few chopped nuts for extra crunch and nutrition.

*WHY YOU'LL LOVE IT*
Fresh • Healthy • Naturally Sweet • Refreshing • No Cooking Required

*For a more colourful and nutritious fruit chaat, you can also add:*
🍊 Orange – juicy and refreshing
🥝 Kiwi – tangy and rich in vitamin C
🍓 Strawberries – sweet and colourful
🍐 Pear – crunchy and mild
🍉 Watermelon – hydrating and refreshing
🥭 Mango – naturally sweet and delicious
🍍 Pineapple – tangy and juicy
🍈 Muskmelon – soft and refreshing

*🥒 5-MINUTE RECIPE OF THE DAY: CUCUMBER BOAT CHAAT*
A refreshing, colourful and crunchy chaat made with cucumber boats filled with sweet corn, boiled chana, pomegranate and tangy Indian spices. Perfect for a healthy and quick snack.

*WHAT YOU'LL NEED*
• 2 large cucumbers
• ½ cup boiled black chana
• ½ cup sweet corn
• ¼ cup pomegranate seeds
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 1 tbsp lemon juice
• ½ tsp chaat masala
• ¼ tsp black salt
• ¼ tsp red chilli powder
• 1 tbsp fresh coriander, chopped

*HOW TO MAKE*
1. Cut the cucumbers lengthwise and gently scoop out the centre to create boat-shaped shells.

2. In a bowl, mix boiled chana, sweet corn, pomegranate, onion and tomato.

3. Add lemon juice, chaat masala, black salt, red chilli powder and fresh coriander. Mix well.

4. Fill the cucumber boats with the prepared chaat and serve immediately.

*QUICK TIP*: Add a little sev or roasted peanuts just before serving for extra crunch.

*WHY YOU'LL LOVE IT*
Fresh • Colourful • Crunchy • Protein-Rich • No Cooking Required

*🍲RAJASTHANI GATTE KI SABJI – TRADITIONAL SPECIAL*
A delicious Rajasthani curry made with soft gram flour gatte cooked in a rich, tangy and spiced yogurt gravy. A classic dish that pairs perfectly with roti, paratha or rice.

*WHAT YOU'LL NEED*
*For Gatte*
• 1 cup besan
• ½ tsp red chilli powder
• ½ tsp turmeric powder
• ½ tsp coriander powder
• ½ tsp carom seeds
• 1 tbsp oil
• Salt to taste
• Water as needed

*For Gravy*
• 1 cup curd, whisked
• 1 small onion, finely chopped
• 1 tsp ginger-garlic paste
• 1 tsp cumin seeds
• ½ tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp red chilli powder
• ½ tsp garam masala
• 1 tbsp oil
• Salt to taste

*HOW TO MAKE*
1. *Prepare the Gatte*: Mix besan, spices, carom seeds, oil and salt. Add water gradually and knead into a firm dough.

2. *Boil the Gatte*: Roll the dough into long cylindrical rolls and boil them in water for 8–10 minutes. Cool and cut into bite-sized gatte.

3. *Prepare the Gravy*: Heat oil and add cumin seeds. Sauté onion and ginger-garlic paste until lightly golden.

4. *Add the Curd*: Add turmeric, coriander powder and chilli powder. Lower the flame and add whisked curd gradually, stirring continuously.

5. *Simmer the Gravy*: Add water as needed and simmer the gravy for 5–7 minutes.

6. *Finish the Sabji*: Add the gatte and garam masala. Simmer for another 5 minutes so the gatte absorb the flavours and serve hot with roti or rice.

*QUICK TIP*: Add a little of the water used to boil the gatte to the gravy for extra flavour and a smooth consistency.

*WHY YOU'LL LOVE IT*
Traditional • Rich • Tangy • Spicy • Authentic Rajasthani Flavour.

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*And the answer is.....*
*🥔 POTATO CHEESE BALLS – CRISPY SNACK SPECIAL 🧀*
Crispy and golden on the outside, soft and cheesy on the inside—these potato cheese balls are perfect for parties, evening snacks, or a quick fast-food treat.

*WHAT YOU'LL NEED*
• 3 medium boiled potatoes
• 1 cup grated mozzarella cheese
• ¼ cup breadcrumbs
• 2 tbsp cornflour
• ½ tsp red chilli powder
• ½ tsp oregano
• ½ tsp black pepper
• Salt to taste
• Oil for frying

*HOW TO MAKE*

1. *Prepare the Mixture*: Mash the boiled potatoes and mix with breadcrumbs, cornflour, spices and salt.

2. *Add the Cheese:* Take a small portion of the mixture, place some grated cheese in the centre and seal it completely.

3. *Shape the Balls:* Roll gently between your palms to make smooth, round balls.

4. *Coat the Balls:* Roll each ball lightly in breadcrumbs for a crispy coating.

5. *Fry Until Golden:* Deep-fry on medium heat until crisp and golden brown.

6. *Serve Hot*: Serve immediately with ketchup, mayonnaise or your favourite dip.

*QUICK TIP*: Freeze the shaped cheese balls for 10–15 minutes before frying to help prevent the cheese from leaking.

*WHY YOU'LL LOVE IT*
Crispy • Cheesy • Soft Inside • Kid-Friendly • Party Perfect

*🌯 SPRING ROLLS – CRISPY STREET FOOD AND STARTER SPECIAL*✨️

*WHAT YOU'LL NEED*
For the Dough – Choose Any One
• 1 cup all-purpose flour (Maida) OR 1 cup wheat flour (Atta)
• ¼ cup ground semolina (Suji)
• ½ tsp salt
• 1 tsp oil
• Water as needed

*For the Filling*
• 1 cup cabbage, finely chopped
• ½ cup carrot, finely chopped
• ½ cup capsicum, chopped
• ½ cup onion, chopped
• 1 tsp ginger-garlic
• 1 tbsp soy sauce
• ½ tsp black pepper
• Salt to taste
• 1 tbsp oil
• ½ cup grated cheese (optional) 🧀

*HOW TO MAKE*
1. Mix your chosen flour, salt and oil. Add water and knead a soft dough. Rest for 15–20 minutes.

2. Roll thin rotis and cook lightly on a tawa until just set.

3. Sauté ginger-garlic, onion and vegetables on high flame. Add soy sauce, pepper and salt. Cook for 2–3 minutes.

4. Add optional grated cheese to the filling and mix.

5. Place filling on each roti, fold the sides and roll tightly. Seal with flour-water paste.

6. Deep fry on medium heat until golden and crispy.

*QUICK TIP:* Ground suji adds a light crisp texture. Keep rotis thin and don't overcook them.

*WHY YOU'LL LOVE IT*
Crispy • Crunchy • Cheesy • Homemade • Veggie-Filled

*🌱 SPROUTS OR CHICKPEA VEGETABLE STIR-FRY 🥗✨*

*🛒 INGREDIENTS*
• Choose Any One:🌱 Soaked mixed sprouts – 1 cup OR 🫘 Soaked chickpeas – 1 cup, boiled
• 🥕 Carrot – ½ cup, chopped
• 🫑 Capsicum – ½ cup, chopped
• 🥬 Cabbage – ½ cup, chopped
• 🧅 Onion – 1 small, chopped
• 🍅 Tomato – 1 small, chopped
• 🧄 Ginger-garlic paste – 1 tsp
• 🌿 Cumin seeds – ½ tsp
• 🌶️ Turmeric – ½ tsp
• 🌶️ Red chilli powder – ½ tsp
• 🧂 Salt – as needed
• 🛢️ Oil – 1 tbsp
• 🌿 Coriander – for garnish

*👩‍🍳 HOW TO MAKE*
1. Heat oil and add cumin seeds.
2. Add onion and ginger-garlic paste; sauté well.
3. Add carrot, capsicum and cabbage. Cook for 2–3 minutes.
4. Add soaked sprouts OR boiled chickpeas, tomato, spices and salt.
5. Cover and cook for 5–7 minutes until tender.
6. Garnish with coriander and serve hot.

Serve with a simple *cucumber-tomato salad* on the side. 🍅🥒

✅ Protein-Rich
✅ High in Fiber
✅ Healthy & Filling
✅ Quick & Easy

*🥞 HEALTHY RECIPE OF THE DAY: OATS BANANA PANCAKES*

Soft, delicious, and healthy pancakes.A perfect breakfast for your family!

*Ingredients – 6–8 Pancakes*
- 1 cup oats
- 1 ripe banana
- ½ cup milk
- 1 tsp honey (optional)
- ½ tsp baking powder
- ¼ tsp cinnamon powder
- 1 tsp oil or ghee
- A pinch of salt

*How to Make*
*1. Prepare the Batter*
Blend oats into a fine powder. Add banana, milk, baking powder, cinnamon, and salt. Blend into a smooth batter.

*2. Rest the Batter*
Let the batter rest for 5 minutes. Add a little milk if it becomes too thick.

*3. Cook the Pancakes*
Heat a non-stick pan and lightly grease it. Pour a small amount of batter and spread gently.

*4. Flip and Serve*
Cook on medium-low heat until golden on both sides. Serve warm with banana slices, honey, or peanut butter.

*Enjoy your healthy homemade pancakes!*

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*🍚 RECIPE OF THE DAY: PANEER BIRYANI + RAITA*

*🛒 Ingredients*
*For Paneer Marinade*
• Paneer – 250 g
• Thick curd – ½ cup
• Ginger-garlic paste – 1 tsp
• Red chilli powder – 1 tsp
• Turmeric – ¼ tsp
• Garam masala – ½ tsp
• Biryani masala – 1 tsp
• Salt – as needed

*For Biryani*
• Basmati rice – 1½ cups
• Onion – 2, sliced
• Tomato – 1, chopped
• Green chilli – 1–2
• Ginger-garlic paste – 1 tsp
• Biryani masala – 1 tsp
• Garam masala – ½ tsp
• Mint & coriander – ¼ cup each
• Saffron milk – optional
• Oil/ghee – 2 tbsp
• Whole spices – bay leaf, cinnamon, cloves & cardamom
• Salt & water – as required

*👩‍🍳 How to Make*
1. *Marinate*: Mix paneer with all marinade ingredients. Rest 15–20 minutes.

2. *Cook Rice*: Boil basmati rice with salt and whole spices until 80% cooked. Drain.

3. *Make Masala:* Sauté onion in oil/ghee until golden. Add ginger-garlic paste, tomato, chilli and spices. Cook until soft.

4. *Add Paneer:* Add marinated paneer and cook for 4–5 minutes.

5. *Layer:* Add rice over the paneer. Top with mint, coriander and saffron milk.

6. *Dum Cook:* Cover and cook on low heat for 10–12 minutes. Gently mix.

*🥣 Raita*
Curd + cucumber + onion + roasted cumin powder + salt + coriander. Mix and serve chilled.

*🍽️ Serve hot with chilled raita!*