My Epic Bite kitchen

13/08/2026

Navratan korma
Ingredients
​The "Nine Gems" (Vegetables, Fruits & Nuts):
​Mixed Vegetables: 1.5 cups, diced (Carrots, French beans, Green peas, Cauliflower florets)
​Paneer: 1/2 cup, cubed (Cottage cheese)
​Dry Fruits & Nuts: 1/4 cup total (Cashews, Almonds, Raisins)
​Fruit (Optional): 1/4 cup, diced (Pineapple or Apple)
​For the Rich Gravy Base:
​Onions: 2 medium, finely sliced
​Cashews: 15-20 whole (soaked in warm water for 15 mins)
​Ginger-Garlic Paste: 1 tbsp
​Green Chilli: 1, slit
​Whole Spices & Aromatics:
​Ghee or Oil: 2 tbsp
​Bay Leaf: 1
​Green Cardamom: 3
​Cinnamon Stick: 1-inch
​Cloves: 4
​Shahi Jeera (Caraway Seeds): 1/2 tsp
​For the Sauce & Seasoning:
​Yogurt (Dahi): 1/2 cup, whisked smooth
​Fresh Cream: 1/4 cup
​Salt: To taste
​Sugar or Honey: 1 tsp (to balance the flavors)
​Water or Vegetable Stock: 1 to 1.5 cups
​Garam Masala: 1/2 tsp
​Cardamom Powder: 1/4 tsp
​Kewra Water or Rose Water: 1/2 tsp (essential for the royal aroma)
​Instructions
​Prepare the Veggies: Blanch the hard vegetables (carrots, beans, cauliflower) in salted water for 3-4 minutes until semi-soft. Drain and set aside. (If using frozen peas, you can add them directly later).
​Fry the Gems: Lightly shallow-fry the paneer cubes in 1 tbsp of ghee until golden on the edges. Remove and soak in warm water to keep them soft. In the same pan, lightly toast the cashews and almonds until golden. Set aside.
​Make the Cashew-Onion Paste: Heat 1 tbsp of ghee in a pan. Add the sliced onions and sauté until translucent and light golden. Add the soaked cashews and cook for another minute. Let it cool completely, then blend into a very smooth paste using a little water.
​Temper Whole Spices: In a heavy-bottomed pot, heat the remaining 1 tbsp of ghee. Add bay leaf, cardamoms, cinnamon, cloves, and shahi jeera. Let them sizzle for 30 seconds.
​Sauté Aromatics: Add ginger-garlic paste and slit green chilli. Sauté for a minute until the raw smell disappears.
​Cook the Base: Pour in the prepared onion-cashew paste. Cook on medium heat for 5-7 minutes, stirring continuously, until the paste thickens and oil starts to separate from the sides.
​Add Spices: Add salt, sugar (or honey), garam masala, and cardamom powder. Mix well.
​Add Yogurt: Lower the heat completely (so the yogurt doesn't curdle) and add the whisked yogurt. Stir vigorously and quickly to incorporate it into the gravy. Cook for 2 minutes.
​Simmer & Add Veggies: Add the blanched mixed vegetables, green peas, and 1 cup of water/stock. Bring to a boil, cover, and simmer on low heat for 5 minutes until all flavors meld.
​Finish with Cream & Dry Fruits: Stir in the fresh cream and add the fried paneer cubes, toasted cashews, almonds, and raisins. (Add the diced pineapple/apple now, if using). Adjust consistency with more water if the korma is too thick. Simmer for 1 more minute.
​The Royal Touch: Turn off the heat. Stir in the Kewra water or Rose water for the authentic Mughlai aroma. Cover immediately.
​Serve: Serve hot, garnished with a few extra nuts and a drizzle of cream. Best paired with Naan, Roti, or Shahi Pulao.

12/08/2026

Here is the complete, step-by-step recipe for a royal and aromatic Mughlai Veg Pulao (Shahi Pulao), loaded with ghee, whole spices, dry fruits, and fragrant basmati rice:
Shahi Mughlai Veg Pulao
A mild, luxurious rice dish cooked with whole spices, saffron, ghee, and a generous mix of toasted nuts and dried fruits.
Ingredients
* For the Rice Base:
* 1.5 cups Long-grain Basmati rice (soaked for 30 minutes and drained)
* 3 cups water (or vegetable stock)
* 2 tbsp pure ghee
* Whole spices: 1 bay leaf, 3 green cardamoms, 1 black cardamom, 4-5 cloves, 1-inch cinnamon stick, 1 star anise, 1/2 tsp shah jeera (caraway seeds)
* Salt to taste
* For the Rich Garnish & Aromatics:
* 2 tbsp ghee (for roasting dry fruits and onions)
* 10-12 cashews
* 12-15 almonds (blanched and sliced)
* 2 tbsp golden raisins
* 1 large onion (thinly sliced until golden brown and crisp - birista)
* A pinch of saffron strands dissolved in 3 tbsp warm milk
* 1 tbsp rose water or kewra water (for that authentic royal aroma)
* 2 tbsp chopped fresh mint and coriander leaves
Instructions
* Roast the Dry Fruits: Heat 2 tbsp of ghee in a heavy-bottomed pan or pot on medium-low heat. Add the cashews and sliced almonds, sautéing until golden. Add the raisins and watch them plump up within seconds. Remove them all with a slotted spoon and set them aside on a plate.
* Fry the Onions: In the same leftover ghee, add the sliced onions. Fry them stirring frequently until they turn deep golden brown and crisp (birista). Remove half of the fried onions for layering/garnishing and leave the rest in the pan.
* Sauté Whole Spices & Rice: Add the remaining 2 tbsp of ghee to the same pot if needed. Add the shah jeera, bay leaf, green cardamoms, black cardamom, cloves, cinnamon, and star anise. Let them sizzle in the hot ghee for a few seconds until fragrant. Gently add the drained basmati rice and sauté it in the ghee and spices for 1–2 minutes, taking care not to break the grains.
* Cook the Rice: Pour in 3 cups of warm water (or vegetable stock) and add salt to taste. Bring the mixture to a rolling boil over medium-high heat.
* Simmer & Cover: Once the water level drops just below the surface of the rice, reduce the heat to the lowest setting. Cover the pot tightly with a lid to trap the steam and let it cook undisturbed for 10-12 minutes until the rice is completely tender and the water is absorbed.
* Add Royal Aromas: Turn off the heat. Drizzle the saffron-infused milk, rose water (or kewra water), half of the fried onions, and most of the roasted dry fruits and nuts over the top of the rice. Cover the lid back on and let it rest for 10 minutes (so the flavors infuse).
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11/08/2026

Mughlai Veg Biryani
​An aromatic, multi-layered rice dish cooked "dum" style with mixed vegetables, fried onions, whole spices, and saffron.
​Ingredients
​For the Rice:
​1.5 cups Long-grain Basmati rice (soaked for 30 minutes)
​Whole spices: 1 bay leaf, 3 green cardamoms, 4 cloves, 1-inch cinnamon, 1 star anise
​1 tbsp ghee and salt to taste
​For the Vegetable Marinade:
​2 cups mixed vegetables (carrots, beans, peas, cauliflower florets, potatoes - cut into bite-sized pieces)
​1/2 cup thick yogurt (curd)
​1 tbsp ginger-garlic paste
​1 tsp green chilli paste
​Spices: 1/2 tsp turmeric, 1 tsp red chilli powder, 1 tsp biryani masala or garam masala
​1/4 cup fried onions (birista)
​A handful of fresh mint and coriander leaves
​2 tbsp ghee or oil and salt to taste
​For Layering (The Dum):
​A pinch of saffron strands dissolved in 3 tbsp warm milk
​2 tbsp ghee
​1/4 cup fried onions and chopped mint leaves
​Instructions
​Cook the Rice: Boil a large pot of water with whole spices and salt. Add the soaked basmati rice and cook until it is 70% done (firm to the bite). Drain completely and set aside.
​Marinate & Cook Veggies: In a heavy-bottomed pot (handi), mix the raw vegetables with yogurt, ginger-garlic paste, green chilli paste, turmeric, chilli powder, biryani masala, half of the fried onions, mint, coriander, salt, and 2 tbsp ghee. Let it marinate for 15-20 minutes. Cook this vegetable mixture on medium heat for 5-7 minutes until semi-soft.
​Layer the Biryani: Level out the vegetable layer in the pot. Spread the 70% cooked basmati rice evenly over the vegetables.
​Add Aromatics: Drizzle the saffron milk and melted ghee over the rice. Top with the remaining fried onions and chopped mint leaves.
​Dum Cooking: Seal the pot tightly with a tight-fitting lid (or seal the edges with a dough/foil wrap) to trap the steam. Cook on the lowest heat setting (use a tawa under the pot to prevent burning) for 15-20 minutes.
​Serve: Turn off the heat and let it rest for 10 minutes before opening. Gently fluff the layers from the side, mixing the rice and vegetables, and serve hot with Raita.

10/08/2026

Malai Kofta
​Melt-in-the-mouth fried dumplings stuffed with dry fruits, served in a rich, velvety, and mildly sweet tomato-onion gravy.
​Ingredients
​For the Koftas:
​1 cup paneer (grated)
​2 medium potatoes (boiled, peeled, and mashed)
​1 tbsp cornflour or maida (for binding)
​1 tbsp finely chopped cashews and raisins (for stuffing)
​1 green chilli (finely chopped)
​A pinch of cardamom powder and salt
​Oil for deep frying
​For the Gravy:
​2 large onions and 3 tomatoes (chopped roughly)
​12-15 cashews (soaked)
​1 tbsp ginger-garlic paste
​Whole spices: 1 bay leaf, 2 green cardamoms, 1-inch cinnamon
​Spices: 1 tsp Kashmiri chilli powder, 1/2 tsp garam masala, 1 tsp coriander powder
​2 tbsp butter or ghee
​3-4 tbsp fresh cream
​1 tsp honey or sugar
​Salt to taste
​Instructions
​Prepare Koftas: In a bowl, combine mashed potatoes, grated paneer, cornflour, green chilli, cardamom powder, and salt. Knead into a smooth dough. Divide into equal lemon-sized balls. Press a small cavity in the center, stuff with a few cashews and raisins, and seal it into a smooth round ball.
​Fry Koftas: Heat oil in a kadhai on medium heat. Gently drop the koftas and fry until golden brown and crisp. Drain on paper towels and set aside. (Tip: Fry one test kofta first to ensure it doesn't break; add a little more cornflour if it does).
​Make Gravy Base: Boil chopped onions, tomatoes, and soaked cashews in 1 cup of water for 8-10 minutes until soft. Cool and blend into a smooth puree.
​Cook Gravy: Heat butter/ghee in a pan. Add whole spices, then the ginger-garlic paste. Pour in the blended onion-tomato-cashew puree.
​Spice It Up: Add red chilli powder, coriander powder, and salt. Cook the gravy until it thickens and oil surfaces.
​Finish Gravy: Stir in garam masala, honey/sugar, and fresh cream. Add a little water if the gravy is too thick. Let it simmer for 2 minutes.
​Assemble: Place the warm koftas in a serving dish and pour the hot creamy gravy over them just before serving (pouring gravy too early can make the koftas soggy and break them).

08/08/2026

Shahi Paneer
​A royal, creamy, and mildly sweet paneer curry featuring a rich cashew-onion paste and aromatic whole spices.
​Ingredients
​Paneer: 250g (cut into cubes)
​For the Onion-Cashew Paste:
​2 large onions (finely sliced)
​12-15 cashews (soaked in warm water for 15 minutes)
​1 tbsp ginger-garlic paste
​For the Gravy:
​2 medium tomatoes (pureed)
​2 tbsp ghee or butter + 1 tbsp oil
​Whole spices: 1 bay leaf, 2 green cardamom pods, 1 black cardamom, 1-inch cinnamon stick, 3-4 cloves
​Powdered spices: 1 tsp Kashmiri red chilli powder, 1/2 tsp coriander powder, 1/4 tsp turmeric powder, 1/2 tsp garam masala
​3-4 tbsp fresh heavy cream
​1 tsp kasuri methi (dried fenugreek leaves, crushed)
​Sugar or honey: 1/2 tsp (optional, for balance)
​Salt to taste
​Water: 1 cup
​Instructions
​Make the Paste: Heat 1 tsp oil in a pan, add sliced onions, and sauté until translucent. Add soaked cashews and cook for 2 more minutes. Let it cool, then blend into a smooth paste with a little water.
​Sauté Whole Spices: In the same pan, heat ghee and oil. Add the bay leaf, cardamoms, cinnamon, and cloves. Let them sizzle for 30 seconds until fragrant.
​Build the Base: Add the ginger-garlic paste and sauté until the raw smell disappears. Pour in the onion-cashew paste and cook on medium-low heat until it turns light golden and releases oil from the sides.
​Add Tomatoes & Spices: Stir in the tomato puree. Cook until oil separates. Add the red chilli powder, coriander powder, and turmeric powder. Mix well.
​Simmer: Pour in 1 cup of water and salt. Bring the gravy to a gentle boil, then lower the heat.
​Add Paneer & Cream: Add the paneer cubes, crushed kasuri methi, garam masala, and a pinch of sugar. Simmer for 3–4 minutes so the paneer absorbs the flavors. Turn off the heat and stir in the fresh heavy cream.
​Serve: Garnish with a drizzle of cream and serve hot with Naan or Roti.
Make poster

07/08/2026

Here is an authentic, restaurant-style Paneer Makhani recipe that gives you that rich, velvety, and subtly sweet-spicy makhani gravy right at home.
Serving Suggestions
​Serve hot with garlic naan, butter tandoori roti, or jeera rice.

07/08/2026

Restaurant-Style Daal Makhani
​Rich, creamy, and slow-cooked to perfection, this classic Punjabi Daal Makhani gets its signature velvety texture from whole black lentils, kidney beans, butter, and cream.
​Serving Suggestions
​Serve hot garnished with a drizzle of heavy cream and a dollop of butter.
​Pairs wonderfully with garlic naan, butter tandoori roti, or jeera rice.

29/07/2026

https://www.youtube.com/live/MHuhVUJz58w?si=1oVbk31wjYnYfA10
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29/06/2026

Say Goodbye to Brittle Multigrain Roti! 🌾 Try Our Ultimate High-Fiber Roti Recipe!

Struggling to make soft, rollable multigrain rotis at home? We’ve got the ultimate secret recipe! Packed with Barley, Oats, Sattu, and the binding power of Isabgol, this High-Fiber Roti is a powerhouse of soluble fiber that lowers cholesterol and keeps you full for hours. No more cracking edges, just perfectly soft, pliable, and delicious rotis for your daily meals!

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29/06/2026

High Protein & Low Carb! 🔥 The Ultimate Weight Loss Roti

Struggling to hit your daily protein targets while cutting down on carbs? Swap your regular atta for this revolutionary Weight Loss Roti! Combining defatted soya flour, pea protein, almond powder, and oat fiber, this recipe maximizes satiety and muscle recovery while keeping calorie density low. We've added a touch of wheat gluten to ensure it remains soft and puffs up beautifully on the tawa!

Your weight management goals just got a whole lot tastier. Check out the easy preparation steps on our poster and level up your meal prep game today! 💪