db.json

{
    "items": [
    {
        "category":"Non Veg",
        "name":"butter chicken",
        "mainIngredient":"chicken",
        "instructionsRecipe":"For a delicious butter chicken, marinate 500g chicken with 1/2 cup yogurt, 1 tsp each of ginger-garlic paste, turmeric, cumin, and garam masala. Add a pinch of chili powder and salt, then let it sit for 30 minutes. Sear the chicken in butter until golden and set aside. In the same pan, add 2 tbsp butter, sauté one chopped onion, 2 garlic cloves, and 1-inch ginger. Add 1 cup tomato purée, 1 tsp each of cumin, coriander, and garam masala, cooking until thick. Stir in 1/2 cup cream, return the chicken, and simmer for 10 minutes. Serve hot with naan."
    },
    {
        "category":"Non Veg",
        "name":"chilli chicken",
        "mainIngredient":"chicken",
        "instructionsRecipe":"To make chili chicken, start by marinating 500g of boneless chicken pieces with 1 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp cornflour, and a pinch of salt. Let it sit for 20 minutes. Heat oil in a pan, fry the marinated chicken until golden brown, then set aside. In the same pan, add 1 tbsp oil, and sauté one sliced onion, diced green capsicum, and 2-3 chopped green chilies until slightly soft. Add 1 tbsp soy sauce, 1 tbsp chili sauce, and 1 tbsp tomato ketchup. Mix well, then add the fried chicken and toss to coat. Garnish with chopped spring onions and serve hot."
    },
    {
        "category":"Non Veg",
        "name":"chicken tikka",
        "mainIngredient":"chicken",
        "instructionsRecipe":"To make chicken tikka, marinate 500g boneless chicken pieces with ½ cup yogurt, 1 tbsp lemon juice, 1 tbsp ginger-garlic paste, 1 tsp chili powder, ½ tsp turmeric, 1 tsp garam masala, 1 tsp cumin powder, and salt. Let it sit for at least 1 hour. Preheat the grill or oven to 200°C (400°F). Thread the marinated chicken onto skewers, brush with oil, and grill for about 15-20 minutes, turning occasionally, until the chicken is cooked and slightly charred. Serve hot with a sprinkle of chaat masala, lemon wedges, and mint chutney."
    },
    {
        "category":"Non Veg",
        "name":"chicken biryani",
        "mainIngredient":"chicken",
        "instructionsRecipe":"To make chicken biryani, marinate 500g chicken with ½ cup yogurt, 1 tbsp ginger-garlic paste, 1 tsp chili powder, ½ tsp turmeric, 1 tsp garam masala, and salt. Let it sit for 30 minutes. In a large pot, heat 2 tbsp oil, fry sliced onions until golden, and set aside half for garnishing. In the same pot, add the marinated chicken, cooking until it's no longer pink. In a separate pot, boil 2 cups basmati rice with whole spices (1 bay leaf, 3-4 cloves, 1 cinnamon stick) until 70% cooked, then drain. Layer the rice over the chicken, sprinkle with fried onions, saffron milk, and fresh cilantro. Cover and cook on low heat for 20-25 minutes. Serve hot with raita."
    },
    {
        "category":"Veg",
        "name":"matar paneer",
        "mainIngredient":"paneer",
        "instructionsRecipe":"To make matar paneer, heat 2 tbsp oil in a pan and add 1 tsp cumin seeds. When they sizzle, add 1 finely chopped onion and sauté until golden. Add 1 tbsp ginger-garlic paste, cooking until fragrant. Stir in 1 chopped tomato, ½ tsp turmeric, 1 tsp chili powder, 1 tsp coriander powder, and salt to taste. Cook until the tomatoes are soft and the oil separates. Add 1 cup peas (matar) and 1 cup water, cooking until the peas are tender. Add 200g cubed paneer and simmer for 5-7 minutes. Garnish with fresh cilantro and serve hot with rice or naan."
    },
    {
        "category":"Veg",
        "name":"palak paneer",
        "mainIngredient":"paneer",
        "instructionsRecipe":"To make palak paneer, blanch 250g of spinach leaves in boiling water for 2 minutes, then transfer to ice-cold water to retain the color. Blend the spinach with 1 green chili to make a smooth purée. In a pan, heat 2 tbsp oil and add 1 tsp cumin seeds. When they sizzle, add 1 finely chopped onion and sauté until golden brown. Add 1 tbsp ginger-garlic paste and cook until fragrant. Stir in 1 chopped tomato, ½ tsp turmeric, 1 tsp chili powder, and ½ tsp garam masala, cooking until the tomatoes are soft. Add the spinach purée, salt to taste, and cook for 3-4 minutes. Gently add 200g cubed paneer, stirring to coat. Simmer for a few minutes, then serve hot with roti or naan."
    },
    {
        "category":"Veg",
        "name":"Dal makhani",
        "mainIngredient":"Dal",
        "instructionsRecipe":"To make dal makhani, soak 1 cup whole black lentils (urad dal) and ¼ cup red kidney beans (rajma) overnight. Drain and cook them in a pressure cooker with 4 cups of water, salt, and ½ tsp turmeric until soft. In a pan, melt 2 tbsp butter and add 1 tsp cumin seeds. When they splutter, add 1 finely chopped onion and sauté until golden. Add 1 tbsp ginger-garlic paste and cook until fragrant. Stir in 1 chopped tomato, 1 tsp chili powder, and 1 tsp garam masala, cooking until the oil separates. Add the cooked dal, ½ cup cream, and simmer on low heat for 30-40 minutes, stirring occasionally. Garnish with fresh cream and cilantro, and serve hot with naan or rice."
    },
    {
        "category":"Veg",
        "name":"pav bhaji",
        "mainIngredient":"potato",
        "instructionsRecipe":"To make pav bhaji, start by boiling 2 large potatoes, 1 cup chopped carrots, 1 cup peas, and 1 chopped capsicum until soft. In a pan, heat 2 tbsp butter and sauté 1 finely chopped onion until golden. Add 1 tbsp ginger-garlic paste, 1 chopped tomato, and cook until soft. Stir in 1 tsp chili powder, 1 tsp cumin powder, 1 tsp pav bhaji masala, and salt to taste. Add the boiled vegetables and mash them into the mixture. Add ½ cup water to reach a smooth consistency, and simmer for 10 minutes. In another pan, toast buttered pav buns until crispy. Serve the hot bhaji with pav, garnished with chopped onions, cilantro, and a squeeze of lemon."
    },
    {
        "category":"Non Veg",
        "name":"Egg Bhurji",
        "mainIngredient":"egg",
        "instructionsRecipe":"To make egg bhurji, heat 2 tbsp oil in a pan and sauté 1 finely chopped onion until translucent. Add 1 chopped green chili, 1 tsp ginger-garlic paste, and cook until fragrant. Stir in 1 chopped tomato, ½ tsp turmeric powder, ½ tsp chili powder, and salt to taste. Cook until the tomatoes soften. Whisk 4 eggs in a bowl, pour into the pan, and cook on medium heat, stirring continuously, until the eggs are scrambled and fully cooked. Garnish with chopped fresh cilantro and serve hot with toast or parathas."
    }
]
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
}