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1. Spaghetti Carbonara
Classic Roman pasta made with eggs, Pecorino Romano (or Parmesan), and pancetta or guanciale. Quick, comforting and perfect for weeknights.
Ingredients
| Ingredient | Amount |
|---|---|
| Spaghetti | 400 g |
| Pancetta (or guanciale) | 150 g, diced |
| Eggs | 3 large + 1 yolk |
| Pecorino Romano/Parmesan (grated) | 1 cup (approx 90 g) |
| Black pepper | Freshly cracked, to taste |
| Salt | For pasta water |
Method
- Bring a large pot of salted water to a boil and cook spaghetti until al dente.
- Fry the pancetta over medium heat until crisp. Remove from heat.
- Whisk eggs + yolk with grated cheese and lots of cracked black pepper.
- Reserve 1 cup pasta water, drain pasta and quickly toss with pancetta off the heat.
- Add egg-cheese mixture and toss rapidly — use reserved pasta water to loosen into a creamy sauce. Serve immediately.
Tips
- Work off the heat to avoid scrambled eggs.
- Use guanciale if available for authentic flavor.
- Adjust cheese/pepper to taste.
Nutrition (approx per serving)
| Calories | Protein | Fat | Carbs |
|---|---|---|---|
| 620 kcal | 23 g | 28 g | 65 g |
2. Easy Chicken Curry
A fragrant, homestyle chicken curry with a tomato-onion base and warming spices. Serve with rice or naan.
Ingredients
| Ingredient | Amount |
|---|---|
| Chicken (bone-in or boneless) | 800 g, cut into pieces |
| Onion | 2 medium, finely sliced |
| Tomatoes | 3 medium, pureed |
| Ginger-garlic paste | 1.5 tbsp |
| Curry powder / garam masala | 1.5 tsp |
| Chili powder | 1 tsp (adjust) |
| Oil | 3 tbsp |
| Salt | To taste |
Method
- Heat oil, sauté onions until golden. Add ginger-garlic paste and cook 1–2 minutes.
- Add spices, then tomato puree. Cook until oil separates.
- Add chicken pieces, salt, and 200 ml water. Simmer until tender (25–30 minutes).
- Finish with a pinch of garam masala and fresh cilantro (optional).
Tips
- Brown the chicken first for extra flavor.
- Add yogurt or cream for a richer sauce.
Nutrition (approx per serving)
| Calories | Protein | Fat | Carbs |
|---|---|---|---|
| 420 kcal | 32 g | 22 g | 8 g |
3. Vegetable Biryani
Aromatic layered rice with mixed vegetables, whole spices, and saffron. Great as a main or festive dish.
Ingredients
| Ingredient | Amount |
|---|---|
| Basmati rice | 500 g |
| Mixed vegetables (carrot, peas, potato) | 400 g |
| Onion (fried) | 1 large |
| Yogurt | 1/2 cup |
| Saffron | a pinch soaked in 2 tbsp warm milk |
| Whole spices (bay leaf, cloves, cinnamon) | as needed |
Method
- Parboil basmati rice with salt and drain.
- Sauté vegetables with spices and yogurt until lightly cooked.
- In a heavy-bottom pot layer: rice, vegetables, fried onions. Repeat. Sprinkle saffron milk between layers.
- Dum-cook on very low heat 20–25 minutes. Let rest 10 minutes before serving.
Tips
- Use aged basmati for best texture.
- Seal the pot with dough or tight lid for authentic dum.
Nutrition (approx per serving)
| Calories | Protein | Fat | Carbs |
|---|---|---|---|
| 480 kcal | 9 g | 12 g | 82 g |
4. Chocolate Chip Cookies
Chewy-on-the-inside, crisp-on-the-edge chocolate chip cookies. Simple dough, big flavor.
Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 1/4 cups (280 g) |
| Baking soda | 1 tsp |
| Salt | 1/2 tsp |
| Unsalted butter (soft) | 170 g (3/4 cup) |
| Sugar (white) | 1/2 cup |
| Brown sugar | 1 cup |
| Eggs | 2 large |
| Vanilla extract | 1 tsp |
| Chocolate chips | 1 1/2 cups |
Method
- Preheat oven to 180°C (350°F). Line baking sheets.
- Cream butter and sugars until light. Add eggs and vanilla.
- Mix dry ingredients then fold into wet. Stir in chocolate chips.
- Scoop dough onto sheet and bake 12–14 minutes until edges are golden.
Tips
- Chill dough 30 minutes for thicker cookies.
- Use a mix of milk and dark chocolate for depth.
Nutrition (per cookie approx)
| Calories | Protein | Fat | Carbs |
|---|---|---|---|
| 180 kcal | 2 g | 9 g | 24 g |
5. Greek Salad
A bright, crunchy salad with tomatoes, cucumber, olives and feta. Great as a side or light lunch.
Ingredients
| Ingredient | Amount |
|---|---|
| Tomatoes (chopped) | 2 large |
| Cucumber (sliced) | 1 |
| Red onion (thin) | 1/4 |
| Kalamata olives | 1/2 cup |
| Feta cheese | 150 g, cubed |
| Olive oil | 3 tbsp |
| Oregano | 1 tsp |
Method
- Toss vegetables and olives in a bowl. Crumble feta on top.
- Drizzle olive oil and sprinkle oregano, salt & pepper to taste. Serve immediately.
Tips
- Use good-quality extra virgin olive oil and proper block feta (not crumbly supermarket type).
- Add a squeeze of lemon for brightness.
Nutrition (approx per serving)
| Calories | Protein | Fat | Carbs |
|---|---|---|---|
| 260 kcal | 8 g | 22 g | 8 g |
10 Delicious Dinner Recipes — Full Articles & Tables
6. Pizza Rice
A fun fusion of pizza flavors with rice, cheese, and your favorite toppings.
Ingredients
| Cooked rice | 3 cups |
| Pizza sauce | 1 cup |
| Cheddar/Mozzarella | 1.5 cups |
| Bell peppers | 1 cup, diced |
| Pepperoni | 100 g |
Method
- Preheat oven to 180°C. Mix rice with pizza sauce and half the cheese.
- Spread in baking dish, top with veggies, pepperoni, and remaining cheese.
- Bake 15–20 minutes until bubbly.
7. Stuffed Bell Peppers
Bell peppers filled with a savory mix of rice, beef, and vegetables.
Ingredients
| Bell peppers | 4 large |
| Ground beef | 300 g |
| Cooked rice | 1.5 cups |
| Tomato sauce | 1 cup |
Method
- Cut tops off peppers, remove seeds. Blanch for 5 minutes.
- Sauté beef, mix with rice and sauce, fill peppers.
- Bake 25 minutes at 180°C.
8. Beef Stroganoff
Russian-inspired creamy beef and mushroom dish, served over noodles or rice.
Ingredients
| Beef strips | 500 g |
| Mushrooms | 200 g |
| Onion | 1 large |
| Sour cream | 1 cup |
Method
- Sear beef, set aside. Sauté onions and mushrooms.
- Add beef, sour cream, and season. Simmer briefly.
9. Baked Ziti
Pasta baked with marinara sauce, cheese, and optional ground meat.
Ingredients
| Ziti pasta | 500 g |
| Marinara sauce | 3 cups |
| Mozzarella cheese | 2 cups |
Method
- Cook pasta until al dente. Mix with sauce and half the cheese.
- Spread in baking dish, top with cheese. Bake 25 minutes.
10. Teriyaki Salmon
Glazed salmon with a sweet-savory teriyaki sauce.
Ingredients
| Salmon fillets | 4 |
| Teriyaki sauce | 1/2 cup |
Method
- Marinate salmon in sauce 15 minutes.
- Bake at 200°C for 15–20 minutes or until cooked through.
Kabuli Pulao
Kabuli Pulao, also known as Afghani Pulao, is a fragrant rice dish made with tender meat, carrots, raisins, and aromatic spices. It is a signature dish of Afghanistan, often served on special occasions and gatherings. The rice is typically cooked with lamb or beef and layered with sweetened carrots and raisins for a perfect balance of savory and sweet flavors.
Ingredients
| Ingredient | Amount |
|---|---|
| Basmati rice | 3 cups |
| Lamb or beef (bone-in preferred) | 1 kg |
| Onions (sliced) | 2 large |
| Carrots (julienned) | 2 large |
| Raisins | 1/2 cup |
| Oil or ghee | 1/2 cup |
| Sugar | 2 tbsp |
| Cardamom pods | 6 |
| Cumin seeds | 1 tsp |
| Salt | To taste |
| Black pepper | 1 tsp |
| Water or stock | As needed |
Method
- Rinse the rice several times until the water runs clear. Soak for 30 minutes and drain.
- Heat oil or ghee in a large pot. Fry onions until golden brown.
- Add meat, salt, black pepper, and cumin seeds. Brown the meat on all sides.
- Add enough water or stock to cover the meat. Simmer until the meat is tender (about 45–60 minutes).
- In a separate pan, sauté carrots in a little oil with sugar until lightly caramelized. Remove and set aside.
- In the same pan, sauté raisins until they puff up. Remove and set aside.
- Remove meat from broth and measure the liquid — you’ll need about 4.5 cups for cooking the rice.
- Bring the broth to a boil, add rice, and cook until the water is absorbed and rice is almost done.
- Layer the meat on top of the rice, followed by carrots and raisins.
- Cover tightly and steam on low heat for 20 minutes.
Tips
- Use aged basmati rice for the best texture and aroma.
- Adjust sweetness by varying the amount of carrots and raisins.
- For extra flavor, add a pinch of saffron soaked in warm milk before steaming.
Nutrition (per serving approx)
| Calories | Protein | Fat | Carbs |
|---|---|---|---|
| 540 kcal | 25 g | 20 g | 65 g |