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Tacos are such a brilliant quick family meal. Cook some fish, beans, chicken or meat. Warm up some tortillas. Pile everything in the middle of the table and let everyone choose their own adventure.

I also love them for entertaining as well for the same reason.

This is my go-to for Friday night dinner because Fridays are a work day for me and so I don’t have much time to cook. Plus my Irishman is usually home late and the boys are tired from a big day at preschool / family daycare.

Yay for tacos!

Quick Beef Tacos

500 g (about 2 ¼ cups) minced Ground beef

(about 60 g) Water

(about 6 g) Smoked paprika

(about 66 g) Tomato paste

Salt

(about 464 g) Flour tortilla

Sour cream

Cilantro

"Shahi" means "luxury", so as the name suggests this Shahi Paneer feels luxurious all-round, whether it's flavor, texture or taste. This is one of those dishes which is relished by vegetarians as well as non-vegetarians.

Shahi Paneer has Paneer in an aromatic, creamy onion and tomato gravy. Most people get confused between Shahi Paneer and Butter Paneer. Basically, Shahi Paneer is an onion and tomato gravy while Butter Paneer doesn’t have any onion. So, I make gravy by frying onions and tomatoes along with some cashews. If you're using a pre-made cashew paste you can add it at the end.

Instant Pot Shahi Paneer

(about 140 g) chopped Onion

(about 420 g) chopped Tomato

(about 264 g) cubed Paneer

(about 4 g) dried Fenugreek leaves

(about 4 g) ground Cardamom pods

g (about ¼ cup) Cashew nuts

(about 240 g) Water

(about 43 g) Oil

(about 8 g) Cardamom pods

(about 1 g) Cloves

(about 20 g) Ginger-garlic paste

(about 1 g) Bay leaves

(about 4 g) Cinnamon stick

(about 2 g) Garam masala

Chili powder

(about 60 g) Single cream

Delhi Style Chole – Chickpeas Curry is a delectable recipe made in a deep dish by adding boiled chickpeas with lots of spices in a masala. This is the same as Amritsari Chole but in Delhi style.

There are many varieties like Pindi Chole, Amritsari Chole, Restaurant Style, Delhi style and many more. They are pretty much the same with some variations. Being a Punjabi, this dish has always been on top of my list.

You can enjoy this amazingly tasty dish with Kulcha, Bhature, Poori, or Bread or even eat in some Chaats. This is one recipe which serves as a street-food and as a main course meal in all the restaurants. This is the main dish served in every wedding and relished by everyone.

Instant Pot Delhi Style Chole (Chickpea Curry)

(about 135 g) chopped Red onion

(about 280 g) chopped Tomato

½ teaspoon (about 2 g) dried Pomegranate seeds

(about 204 g) soaked, rinsed Dried chickpeas

½ (about 6 g) Cinnamon stick

Kashmiri red chile

(about 4 g) Black cardamom

(about 1 g) Black peppercorns

(about 12 g) Gooseberries

(about 14 g) Oil

(about 14 g) Ghee

(about 5 g) Ground coriander

(about 12 g) Garam masala

(about 3 g) Chili powder

(about 2 g) Ground cumin

(about 1 g) Caraway seeds

(about 480 g) Water

(about 5 g) Fenugreek leaves

(about 30 g) Pickles

Traditional Indian Dahl

Turmeric powder

Raw Toor Dahl, or yellow split peas (Main)

Water, up to 5.

Tbsp Ghee (Main)

Cumin seeds

garlic

Soak the toor dahl in water for at least 30 minutes but preferably a bit longer. This step is crucial in ensuring the grains break down effectively and will make your dahl creamier. Once soaked, drain out all the water. You will note that the raw dahl has almost expanded – this is a good thing!

If you have a pressure cooker pour in the dahl with about 4 cups of water. You should have a ½ inch layer of water over your dahl. If you don't have a pressure cooker, you can make this in a saucepan but I recommend you soak your dahl overnight in that case so that it cooks faster. You may also need to keep topping up the water to ensure the dahl doesn't burn at the bottom of the pan.

In the pressure cooker, cook for about 20-30 minutes. In the saucepan, you may need 45 mins - 1 hour. What you want, is the lentil to crush easily when pinched between your fingers. The dahl will have soaked up the water.

Give it a quick blend using a hand blender or if you wish to have an arm workout with a whisk and there you have it – amazing, simple, dahl.

Most kids will like to have it just like this with a bowl of rice. If you prefer a bit more flavouring you can make a tadka. The one I've suggested above is a very simple one. You can also add curry leaves, mustard seeds and some chopped tomato to your tadka if you prefer your dahl to have more zing.

Remember, more tadka ingredients means you may need to add a bit more ghee.

For the tadka, heat up the ghee in a small saucepan until it is sizzling hot. Add in the minced garlic and stir until it is brown. Add in the cumin seeds and cook for another minute or two. Pour the sizzling hot ghee onto your dahl and mix.

Eat with a bowl of hot rice with some pickle on the side.

Neapolitan Mini Bundt Cakes

Namaste Foods Organic All Purpose Baking Mix (Make sure to measure your cups accurately.)

tsp baking soda

tsp xanthan gum

+ 1 tbsp granulated sugar

Grapeseed Oil

Egg (room temperature)

coconut milk

apple cider vinegar

cocoa powder

vanilla

enjoy life mini chocolate chips

tsp coconut milk

sugar

strawberry flavoring

Loaded with chorizo and just the right amount of spicy smokey flavour, the whole family will love this quick and easy weeknight meal.

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Top Tags

Quick Beef Tacos

Instant Pot Shahi Paneer

Instant Pot Delhi Style Chole (Chic...

Traditional Indian Dahl

Neapolitan Mini Bundt Cakes

Mexican Fried Rice

Top 6 blogger recipes from across the web

The most viewed blogger recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quick Beef Tacos

Instant Pot Shahi Paneer

Instant Pot Delhi Style Chole (Chic...

Traditional Indian Dahl

Neapolitan Mini Bundt Cakes

Mexican Fried Rice

The most viewed blogger recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine