Savoury Cooking with Chopras, Jalandhar (2026)

08/10/2026

🍄 Mushroom Biryani — Restaurant-Style at Home

A delicious, aromatic Mushroom Biryani made with fragrant basmati rice, creamy mushroom masala and whole spices. Perfect for a comforting weekend meal! ❤️

📝 Ingredients

Serves 3–4

🍚 For the Rice

- 1 cup basmati rice
- 1 black cardamom
- 2 green cardamoms
- 1 star anise
- 1 cinnamon stick
- 1 bay leaf
- Lemon slices
- Few fresh mint leaves
- Salt, to taste
- 6 cups water

👩‍🍳 For the Mushroom Gravy

- 400 g mushrooms, washed
- 1 cup thick curd
- ½ tsp turmeric powder
- 1 tsp degi mirch powder
- Salt, to taste
- 1 tsp biryani masala
- 2 tbsp cream
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp green chilli paste
- 2 green cardamoms, crushed
- 2 tbsp ghee

🍚 Method

1️⃣ Prepare the rice
Boil 6 cups of water. Add salt, whole spices, lemon slices and mint leaves. Add the washed basmati rice and cook until 90% done. Drain and keep aside.

2️⃣ Marinate the mushrooms
Mix mushrooms with curd, turmeric, degi mirch, salt, biryani masala, cream, ginger paste, garlic paste, green chilli paste and crushed green cardamom.
Marinate for 1 hour in the refrigerator.

3️⃣ Cook the mushrooms
Heat 2 tbsp ghee in a pan. Add the marinated mushrooms and cook until the mushrooms are tender and the masala is well cooked.

4️⃣ Layer the biryani
Divide the cooked rice into 3 equal portions and the mushroom mixture into 2 portions.

Layer as follows:

🍚 Rice → 🍄 Mushroom → 🍚 Rice → 🍄 Mushroom → 🍚 Rice

Garnish with fresh mint leaves.

5️⃣ Dum cooking
Cover the pan tightly with aluminium foil and cook on dum for about 12 minutes.

Open, gently fluff the layers and serve hot. 😋

🌿 Serve with

Raita + onion rings + lemon wedges = the perfect combination! ❤️

12/09/2026

Achari Paneer

How to make achari masala

1. 2 tblsp fennel seeds (saunf)

2. 2 tblsp Jeera

3. 1 tsp kalonji

4. 3 dry red chillies

5. 1 tsp methi dana

6. Mustard seeds 1 tblsp

Method
Roast all of them together
then grind can be kept for a 6 month in airtight container

Ingredients

1. 200 gram paneer (make a square pieces)

2. 2 capsicum make a square pies

3. 2 onions medium size square

4. Salt to taste

5. mustard oil 1 tblsp

6. 1 tblsp garlic chopped

7. 1/2 tblsp achari masala

8. 1 tsp degi mirch powder

9. Jeera 1 tsp

Method

Heat the oil put the all ingredients together cook on high flames for 5 minutes

Gravy

1. 1½ tblsp mustard oil

2. 1 onion chopped

3. 1 tblsp ginger garlic paste

4. 1 tsp achari masala

5. salt to taste

6. Curd ½ cup

7. Tomato puree of 4 tomatoes

Method

Heat the oil. Add chopped onion cook for 5 minute till golden in color add all the powder masala together cook for 2-3 minute
add tomato puree cook for 2 minute than add curd cook add all the ingredient paneer and vegetables and 1/2 cup water serve hot with chapatti garnish with coriander leaves.

06/09/2026

🌶️ Green Chilli Pickle 🌶️

A delicious, spicy and tangy Green Chilli Pickle that can be stored at room temperature and enjoyed for up to 2 years when prepared and stored properly. It can be enjoyed with parathas, poori and chapatis. 😋

📝 Ingredients

½ kg green chillies

70 gms mustard seeds

¾ cup white sugar

120 g tamarind

1 1/2 cup white vinegar

1½ tsp ginger-garlic paste

2 tbsp ginger paste

120 gms fennel seeds

250 gms mustard oil

3 tbsp Salt

Oil, as required

25 gms Methi dana (fenugreek seeds), as noted in the recipe

👩‍🍳 Method

1. Do not wash the green chillies. Wipe them thoroughly with a clean muslin cloth.

2. Remove the stems and slit the chillies.

3. Lightly roast the methi dana and fennel seeds. Keep aside.

4. Grind the roasted methi dana, fennel seeds and mustard seeds together.

5. Heat oil and add ginger garlic paste. Cook for 3 minutes. On the other side soak the tamarind and vinegar for 1 hour and strain and add sugar in it. Add this mixture to the pan. Cook for 5 minutes.

6. Add all powder masalas except salt.

6. Add the slit green chillies and cook on medium flame for 4 minutes.

7. Turn off the flame and add salt.

8. Let the pickle cook/rest as instructed and then store in a clean, dry jar.

9. The pickle can be stored for up to 2 years.

Note: While making ginger garlic paste don't add water, add vinegar.

🌶️ Perfect with hot parathas, poori and chapatis! ❤️

Paratha Poori Chapati HomemadeFood TraditionalRecipe

01/09/2026

🥣 Healthy Porridge – Jaggery Porridge

🌿 Healthy Breakfast Recipe

Ingredients – Serves 4

1. ¾ cup wheat dalia

2. 1½ cups water

3. ¾ cup jaggery (gur)

4. 2 cups milk (high-fat), slightly warm

5. 1 tbsp pure ghee

6. 6–7 almonds — soaked, peeled and sliced

7. ¼ cup raisins

👩‍🍳 Method

1. Roast Dalia with ghee at very low flame in a pressure cooker for few minutes.

2. On the other side boil water and jaggery together in a pan. Put this in the pressure cooker and give 3 to 4 whistles.

3. Open the lid add the warm milk. Cook 5 to 6 minutes and stir continuously.

4. Add sliced almonds and raisins and serve hot.

💡 Note

You can adjust the quantity of jaggery according to taste. For a healthier version, use less jaggery and add more nuts/seeds or fruit for natural sweetness.

A simple, nourishing and comforting breakfast! ❤️🥣

HealthyEating HomemadeFood NutritiousBreakfast IndianBreakfast

22/08/2026

Pizza

Semolina Pizza Base

Ingredients

1. 2 cups semolina (sooji)

2. 1 cup all-purpose flour (maida)

3. 1 tsp dry yeast

4. 1 tsp sugar

5. 1 tsp salt

6. 2 tbsp olive oil

7. 1 cup warm water

Method

1. Mix warm water, sugar and yeast. Let it stand for 5–10 minutes.

2. Combine semolina, maida and salt.

3. Add the yeast mixture and olive oil.

4. Knead for 10–12 minutes until smooth and soft.

5. Cover with a muslin cloth and let it rise for 1–2 hours, or until doubled in size.

6. Punch down the dough and knead it again for about 1 minute.

7. Take a ball of dough and make a pizza base.

Pizza Sauce – Ingredients

1. 1 cup tomato purée (approximately 4 tomatoes)

2. 1 tbsp tomato sauce

3. 1 tbsp vinegar

4. 1 tsp sugar

5. 1 tsp chilli flakes

6. 1 tsp oregano

7. 1 tsp salt

8. 1 tsp white pepper

9. 1 bay leaf

10. 1 medium-sized onion, chopped

11. 1 tsp garlic paste

12. 1 cup water

Method

Put all the ingredients in a pan and cook for 10 minutes.

Then grind/blend into a smooth paste.

Making the Pizza

Take a pizza base and place it on a big tawa.

Cover it and let it cook on low flame. Check it in between.

If baking in an oven, bake at 180°C for 45 minutes.

Serve with tomato sauce.

02/08/2026

✨ Amritsari Nutri✨
🍽️ Serves: 4 persons

🛒 Ingredients:

2 cups nutri chunks (soya chunks)

1 cup fresh tomato puree

1 tbsp ginger paste

1 tbsp garlic paste

3 medium onions (chopped)

1½ cup curd (beaten)

Salt to taste

2 green chillies (chopped)

½ tsp turmeric powder

2 tsp degi mirch powder

1 tsp black pepper powder

1 tbsp soya sauce

½ tsp cinnamon powder

4 tbsp refined oil

4 tbsp desi ghee

½ cup capsicum (chopped)

Warm water 2 cups

👩‍🍳 Method:

1. Soak nutri (soya chunks) whole night in water. Then drain the water.

2. Boil for 10 minutes by adding pinch of turmeric, pinch of degi mirch and 1 teaspoon sugar and then drain and squeeze out excess water.

3. Heat oil and ghee in a pan.

4. Add chopped onions and ginger garlic paste and cook till light brown in color.

5. Add tomato puree and all powdered spices. Cook for 5 minutes.

6. Add beaten curd on low flame, stirring continuously for 10 minutes.

7. Add soaked nutri and soya sauce.

8. Pour in warm water and cook for a few minutes.

9. Add chopped capsicum and cook again for 5 minutes.

🍽️ Serving Suggestion:
Serve hot with kulcha or pav 😋

❤️ Homemade, protein-rich & full of Punjabi flavours!

22/07/2026

🌱 Tofu Curry Recipe

A delicious, creamy and flavorful tofu curry that's perfect with rice or chapati.

Ingredients

250 g firm tofu (cut into square pieces)

4 tbsp oil

2 medium onions, sliced

3 big tomatoes, chopped

1 dry red chilli

10 garlic cloves

2–3 green chillies

1 tbsp coriander seeds

½ tsp turmeric powder

1 tsp garam masala

1 capsicum, cut into squares

2 tbsp butter

1 tsp gramflour

Water as required

Fresh coriander leaves for garnish

Rice or chapati, to serve

Method

1. Soak the tofu pieces in cold water for 30 minutes, then drain.

2. Heat oil in a wok. Add sliced onions, garlic, tomatoes and the dry red chilli. Cook for 5–6 minutes.

3. Add coriander seeds, turmeric powder and garam masala. Cook for another 2 minutes.

4. Add a little water and cook for 3 minutes. Turn off the heat and let the mixture cool.

5. Blend the cooked mixture into a smooth puree.

6. Return the puree to the pan and add about ½ cup water. Simmer on low heat.

7. In another pan, heat butter and sauté the capsicum and tofu for 2–3 minutes on low flame.

8. Mix gramflour with a little water to make a slurry and stir it into the curry.

9. Add the sautéed tofu and capsicum to the curry and cook for another 2–3 minutes.

10. Garnish with fresh coriander leaves and serve hot with rice or chapati.

✨ Enjoy this rich, restaurant-style homemade Tofu Curry!

15/07/2026

🍲 Tangy Dal Rasam – Healthy for Gut 🍲

A simple, comforting and gut-friendly rasam packed with flavors and goodness 💛

📝 Ingredients:

3 large tomatoes (blanched & skin removed)

Few curry leaves

2 green chillies

3 cups water

3 cups coconut milk

Salt to taste

👉 For paste:

2 tsp tamarind paste

1 tsp black pepper (whole)

2–3 garlic cloves

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp hing (asafoetida)

👉 For tempering:

2 tsp coconut oil

Mustard seeds

Dry red chillies

Curry leaves

Cumin seeds

Hing

👩‍🍳 Method:

1. Remove the skin of tomatoes and mash them using your hands along with curry leaves and green chillies.

2. Transfer everything into a pot, add water, salt, and turmeric powder.

3. Let it boil for about 10 minutes.

4. Add the prepared paste, tamarind water, and coconut milk.

5. Boil again for another 10 minutes.

6. Prepare tempering using coconut oil, mustard seeds, curry leaves, dry chillies, cumin seeds, and hing.

7. Pour the tempering over the rasam.

✨ Your delicious, tangy and soothing Dal Rasam is ready to serve!

💡 Tip: Best enjoyed hot with steamed rice

GutHealthy TraditionalRecipes SouthIndianFood FoodLovers SimpleCooking

08/07/2026

✨ Ragi Halwa (Serves 6 Persons) ✨

📝 Ingredients:

1½ cup ragi flour

6 tbsp pure ghee

½ tsp green cardamom seeds powder

Jaggery – 1 cup

Water – 1 cup

Milk – 5 cups (hot)

Nuts – chopped almonds & cashews

👩‍🍳 Method:

1. Melt the ghee in a thick-bottom pan.

2. Add ragi flour and roast on very low flame for about 10 minutes.

3. In another pan, mix jaggery with water and bring it to a boil.

4. Slowly add this jaggery water to the roasted ragi flour while stirring continuously.

5. Cook well, then gradually add hot milk.

6. Keep stirring to avoid lumps and cook until it thickens.

7. Add cardamom powder and mix well.

8. Garnish with chopped almonds and cashews.

9. Serve warm and enjoy!

💪 Nutrition (Approx. for entire recipe):

Protein: 35–40 g

Carbohydrates: 145 g

Calcium: 900–1000 mg (Ragi + Milk = excellent source)

Iron: 8–9 mg

Nuts provide essential vitamins

🌿 Healthy, delicious, and perfect for all age groups!

SavouryCookingWithChopras

Savoury Cooking with Chopras

08/10/2026

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