Bansal Refined Soyabean Oil – Bansal Oil and Foods
top 7 everyday recipes to try
bansaloilandfoods March 9, 2023 Recipes

For most people, cooking is therapeutic, but meal planning is often tiring, especially during a hectic week. If you’re someone who loves to experiment with new recipes, you’ve come to the right place! 

These seven delicious everyday recipes will satisfy your taste buds and impress your family and friends. So then, what are you waiting for? Bookmark these nutritious and mouth-watering cooking recipes and include them in your diet schedule for this week.

Top 7 Everyday Recipes 

Here are the top 7 recipes that you must try this week

1. Butter Chicken

Butter chicken is one of the most famous Indian dishes, and for a good reason. The creamy tomato-based gravy and succulent chicken pieces are an absolute treat for your taste buds. 

  • Boneless chicken- 500g 
  • Plain yoghurt- 1 cup 
  • Soybean refined oil– 1 tbsp
  • Ginger paste- 1 tbsp
  • Garlic paste- 1 tbsp
  • Red chilli powder- 1 tsp
  • Turmeric powder- 1 tsp
  • Garam masala- 1 tsp
  • Butter- 3 tbsp 
  • Onion- 1 Large, finely chopped
  • Tomato puree- 2 cups 
  • Honey- 1 tbsp
  • Heavy cream- 1 cup 
  • Salt, to taste
  • Fresh coriander leaves, chopped (for garnish)
  1. Cut the chicken and mix it with yoghurt, ginger paste, garlic paste, red chilli powder, turmeric powder, garam masala, and salt. Marinate the chicken for 30 minutes or overnight for best results. 
  1. Heat a pan over medium-high heat and add the refined soybean oil. Once the butter has melted, add the chopped onions and cook until golden brown.
  1. Add the marinated chicken to the pan and cook until the chicken is lightly browned and cooked through, stirring occasionally.
  1. Mix the tomato puree and honey into the pan. Reduce the heat and let it cook for 10-15 minutes.
  1. Add the heavy cream to the pan and mix well. Let it simmer for another 5 minutes.
  1. Serve hot, garnished with coriander leaves. Butter chicken goes well with naan, rice, or roti.

2. Palak Paneer

Palak paneer is a vegetarian dish made with spinach and paneer (Indian cheese). The word is creamy, flavorful, and packed with nutrients.

  • Spinach (Palak)- 500g, washed And chopped
  • Paneer- 200g, cut into cubes
  • Onions- 2 medium-sized, finely chopped
  • Tomatoes- 2 medium-sized, finely chopped
  • Ginger paste- 1 tsp 
  • Garlic paste- 1 tsp 
  • Green chillies- 2-3, chopped
  • Cumin seeds- 1 tsp 
  • Coriander powder- 1 tsp 
  • Garam masala- ½  tsp 
  • Turmeric powder- ½  tsp 
  • Red chilli powder- ½  tsp
  • Salt to taste
  • Soybean refined oil- 2 tbsp 
  • Cream- 2 tbsp (optional)
  1. Blanch the spinach in boiling water for 2-3 minutes. Drain and immediately plunge the spinach into cold water to retain its green colour. Drain again and blend the spinach into a fine puree.
  2. Heat oil in a pan and add cumin seeds. Once the seeds start to crackle, add chopped onions and sauté till they turn translucent.
  3. Add ginger paste, garlic paste and chopped green chillies. Sauté for 1-2 minutes.
  4. Add chopped tomatoes and cook till they become soft and mushy.
  5. Add coriander powder, garam masala, turmeric powder, red chilli powder and salt to the pan. 
  6. Mix well and cook for 1-2 minutes.
  7. Add the spinach puree and mix well. Cook for 3-4 minutes on low heat.
  8. Add paneer cubes to the pan and mix gently.
  9. Add cream (optional) and mix well. Cook for another 1-2 minutes.

3. Chicken Biryani  

Biryani is a rice dish made with spices, meat, or vegetables. It is a complete meal for lunch or dinner. Biryani is usually served with raita, a yoghurt-based side dish. 

  • Basmati rice– 2 cups 
  • Chicken- 500g, cut into pieces
  • Onions- 2 nos, thinly sliced
  • Tomatoes- 2 nos, chopped
  • Garlic- 4 cloves, minced
  • Yoghurt- ½ cup 
  • Soybean oil or ghee- ¼  cup 
  • Cumin seeds- 1 tsp 
  • Green cardamom pods- 4 nos
  • Cinnamon sticks- 2 nos
  • Turmeric powder- 1 tsp 
  • Red chilli powder- 1 tsp 
  • Coriander powder- 1 tsp 
  • Garam masala- 1 tsp 
  • Salt, to taste
  • Fresh cilantro and mint leaves, chopped for garnish
  1. Rinse the rice several times with water and soak it for 30 minutes. Then, drain the rice and set it aside.
  2. Heat the oil or ghee over medium heat in a large pot. Add the cumin seeds, bay leaves, cardamom pods, and cinnamon sticks. Cook until fragrant, constantly stirring, for about 30 seconds.
  3. Add the onions to the pot and sauté them until they are soft and translucent about 5 minutes.
  4. Add the garlic and ginger to the pot and cook for another 2 minutes.
  5. Add the chicken to the pot and cook until it is browned on all sides.
  6. Add the chopped tomatoes and cook for another 5 minutes.
  7. Add the yoghurt, turmeric powder, red chilli powder, coriander powder, garam masala, and salt. Stir to combine.
  8. Add 4 cups of water to the pot and boil for 20-25 minutes or until the chicken is cooked.
  9. In a separate pot, boil 8 cups of water. Add soaked rice to the pot and let it cook for about 8-10 minutes or until it is about 80% cooked. Drain the rice and set it aside.
  10. Preheat the oven to 350°F
  11. Spread half of the cooked rice in an even layer in a large oven-safe dish. Spoon the chicken curry over the rice, spreading it evenly. Top with the remaining rice.
  12. Cover the dish with aluminium foil and bake for 20-25 minutes or until the rice is fully cooked.
  13. Garnish with chopped cilantro and mint leaves, and serve hot with raita or chutney on the side. 

4. Chole Bhature  

Chole bhature is a popular North Indian dish with chickpeas (chole) and fried bread (bhature). It is a flavorful and spicy dish perfect for breakfast or lunch. Chole bhature is a simple-to-cook dish if you know kitchen basics. 

For Chole  

  • Dried chole – 1 cup, soaked overnight
  • Soybean refined oil- 2 tbsp 
  • Onion- 1 large, finely chopped
  • Garlic cloves- 2 nos, minced
  • Tomatoes- 2 nos, chopped
  • Cumin seeds- 1 tsp 
  • Coriander powder- 1 tsp 
  • Turmeric powder- ½   tsp 
  • Red chilli powder- 1 tsp 
  • Garam masala- 1 tsp 
  • Chana masala- 2 tsp 
  • Salt to taste
  • Water- 2 cups 
  • Fresh coriander leaves- ¼  cup, chopped

For Bhature

  • All-purpose flour (maida)- 2 cups 
  • Sugar- 1 tsp 
  • Salt- 1 tsp 
  • Baking powder- 1 tsp 
  • Baking soda- ¼  tsp 
  • Yoghurt- ¼  cup plain 
  • Soybean refined oil- ¼  cup 
  • Oil for deep-frying
  1. Heat oil in a pressure cooker or a deep pot to make the chole. Add cumin seeds and let them splutter.
  2. Add onions, garlic, ginger, and sauté until the onions turn golden brown.
  3. Add tomatoes and cook until they are soft and mushy.
  4. Add coriander, turmeric, red chilli powder, and salt. Mix them well and cook for a few minutes.
  5. Drain the water from the soaked chickpeas and add them to the pot. Mix well.
  6. Add 2 cups of water and pressure cook for 10-12 whistles or until the chickpeas are soft and tender.
  7. Add garam masala, chana masala, and chopped coriander leaves once the pressure is released. Mix well and keep aside.
  8. To make the bhature take a mixing bowl and add maida, baking powder, sugar, salt, and baking soda in it.
  9. Add yoghurt and oil and mix until the mixture resembles breadcrumbs.
  10. Add water as required and knead the dough until it is soft and pliable.
  11. Cover the dough and let it rest for 30 minutes.
  12. Divide the dough into equal-sized balls and roll each into a round shape.
  13. Heat oil in a deep frying pan and fry the bhature until golden brown and puffed.

  1. Masala Dosa

Masala dosa is a well-known South Indian dish that is loved by people all over the globe. It is a crepe made with rice and lentil batter and is stuffed with a spicy potato filling. Masala dosa is typically served with coconut chutney and sambar.

For Dosa Batter 

  • Raw rice- 1 cup 
  • Urad dal (split black lentils)- ½  cup 
  • Chana dal- ¼  cup 
  • Fenugreek seeds- 1 tsp 
  • Salt to taste
  • Water as needed

For Potato Filling 

  • Potatoes- 4-5 medium-sized, boiled and mashed
  • Onion- 1 nos, finely chopped
  • Mustard seeds- 1 tsp 
  • Cumin seeds- 1 tsp 
  • Green chillies- 1-2 nos, chopped
  • Turmeric powder- ½  tsp 
  • Salt to taste
  • Soybean refined oil- 1 tbsp 

For Chutney  

  • Coconut- ½  cup, grated 
  • Green chillies- 2-3 nos
  • Salt to taste
  • Water as needed

For Sambar 

  • Toor dal – ½  cup 
  • Onion- 1, chopped
  • Tomato- 1,  chopped
  • Carrot- 1 , chopped
  • Drumstick- 1 , chopped
  • Green chillies- 1-2 , chopped
  • Turmeric powder- ½  tsp 
  • Salt to taste
  • Oil- 1 tbsp 
  • Mustard seeds- 1 tsp 
  • Cumin seeds- 1 tsp 
  • Dried red chillies- 1-2 nos 
  1. Soak rice, urad dal, chana dal, and fenugreek seeds in enough water for 6-8 hours.
  2. Grind the soaked ingredients to a smooth batter using a wet grinder or a blender. Add water needed to get a smooth batter. Allow the batter to ferment for 8-10 hours or overnight.
  3. Heat the oil in a pan to make the potato filling. Add mustard seeds and cumin seeds. As soon as they start to splutter, add chopped onions, green chillies, and grated ginger. Saute until the onions turn translucent.
  4. Add turmeric powder and mashed potatoes. Mix well and cook for 2-3 minutes. Add salt to taste and mix well. Keep aside.
  5. To make the coconut chutney, blend grated coconut, green chillies, ginger, and salt to a smooth paste. Add water as needed to get a smooth consistency.
  6. To make the sambar, pressure cook toor dal with enough water and turmeric powder for 3-4 whistles. 
  7. Heat cooking oil in a pan. Add mustard, cumin, dried red chillies, and curry leaves. Add chopped onions, green chillies, and chopped vegetables.
  8. Saute for a few minutes. Add salt and mix well. Add the cooked toor dal and mix well. Add water as needed. Cook for 5-7 minutes.
  9. To make dosa, heat a non-stick tawa or griddle. Once the tawa is hot, pour the batter and spread it in a circular motion to form a thin crepe. Drizzle some oil around the edges and cook until the dosa turns golden brown.
  10. Flip the dosa and cook for another minute. Then, remove the dosa from the tawa and keep it aside.

  1. Rogan Josh

Rogan josh is a spicy Kashmiri dish made with lamb or goat meat. The dish is known for its rich red colour and flavour. Rogan josh is usually served with rice or naan.

  • Lamb or goat meat- 1 kg, cut into cubes
  • Ghee or soybean refined oil- 3-4 tbsp
  • Cinnamon sticks- 2-3 
  • Green cardamom pods- 4-5 
  • Black cardamom pods- 2-3 
  • Cloves- 4-5 
  • Onions- 2 medium, finely chopped
  • Ginger paste- 1 tbsp 
  • Garlic paste- 1 tbsp 
  • Green chillies- 2-3, slit lengthwise
  • Cumin powder- 1 tsp 
  • Coriander powder- 1 tsp 
  • Turmeric powder- ½  tsp 
  • Red chilli powder- ½  tsp 
  • Tomatoes- 2-3, chopped
  • Salt to taste
  • Fresh coriander leaves, chopped for garnishing
  1. Heat the soybean refined oil in a heavy-bottomed pan or pressure cooker. Add the cinnamon, cardamom, cloves, and bay leaves and fry for a few seconds.
  2. Add the chopped onions and sauté until golden brown.
  3. Add ginger, garlic, and green chillies, and sauté for a minute.
  4. Add the lamb or goat meat and fry for a few minutes until browned.
  5. Add the cumin powder, coriander powder, turmeric powder, red chilli powder, and salt to taste. Mix well.
  6. Add the chopped tomatoes and cook until they are soft and pulpy.

(If cooking in a pressure cooker, add enough water to cover the meat and pressure cook for 15-20 minutes until the meat is tender)

  1. Once the meat is cooked, remove the lid and cook on high heat until the gravy thickens.
  2. Garnish with fresh coriander leaves and serve hot with steamed rice or naan.

  1. Aloo Gobi

It is a vegetarian dish with potatoes (aloo) and cauliflower (gobi). It is an easy-to-cook  yet flavorful dish perfect for a quick and healthy meal. Aloo gobi is usually served with rice or roti.

  • Cauliflower- 1 medium-sized, cut into small florets
  • Potatoes- 3 medium-sized, peeled and cubed
  • Onion- 1 medium-sized, chopped
  • Green chillies- 2-3, chopped
  • Ginger- 1 tsp, grated
  • Garlic- 1 tsp, minced
  • Cumin seeds- 1 tsp
  • Turmeric powder- ½  tsp
  • Coriander powder- 1 tsp
  • Cumin powder- 1 tsp
  • Red chilli powder- ½  tsp
  • Salt, to taste
  • Soybean refined oil- 3 tbsps
  • Chopped coriander leaves for garnishing
  1. Heat the oil over medium heat in a large skillet or pan.
  2. Add the cumin seeds and fry for a few seconds until they splutter.
  3. Add the chopped onions, green chillies, ginger, garlic, and sauté until the onions turn golden brown.
  4. Add turmeric powder, coriander powder, cumin powder, and red chilli powder. Mix well and cook for a minute.
  5. Add the cubed potatoes and cauliflower florets to the pan. Mix well with the spices.
  6. Add salt to taste and mix well again. Cover the pan and cook on low heat until the potatoes and cauliflower are tender. Stir occasionally to prevent burning.
  7. Once the potatoes and cauliflower are cooked, turn off the heat and garnish with coriander leaves.

The Final Say

Trying out new recipes can be an exciting and rewarding experience for food lovers. These top 7 everyday recipes are easy to prepare, healthy, and delicious. So why not spice up your weekly meal plan by trying one of these recipes? 

With some effort and creativity, you can transform your kitchen into a gourmet restaurant and impress your loved ones with your culinary skills. Have a happy cooking! 

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