In a mixing bowl, add the yogurt.

Add the chopped cilantro/coriander leaves, finely chopped onion, and chopped green chili (if using) to the yogurt.

Season with salt and pepper according to taste.

Mix all the ingredients together until well combined.

Serve the raita immediately as a refreshing side dish or accompaniment to your favorite Indian meal.

Peel the pearl onions and trim off the ends.

Place the peeled onions in a clean jar with a lid.

Pour enough vinegar over the onions to completely cover them.

Seal the jar tightly with the lid.

Store the jar in the refrigerator for at least 24 hours before serving to allow the onions to pickle.

Serve the pickled onions as required, either whole or sliced, as a tangy and flavorful condiment.

Heat oil in a pressure cooker over medium heat.

Add chopped onions and tomato, ginger paste, and garlic paste.

Cook for about 5 minutes until the onions turn translucent.

Add mutton pieces, cilantro/coriander leaves, turmeric powder, chili powder, and salt.

Stir well to combine.

Pour in 1/2 cup of lukewarm water and cook on high heat with the lid shut tightly for 10 minutes.

Allow the pressure cooker to release naturally for half an hour before removing the lid.

Stir in the rinsed rice, turmeric powder, chili powder, and salt into the mutton mixture.

Pour in 2 cups of lukewarm water, cover tightly with the lid, and cook on high heat for another 15 minutes.

Once the rice is cooked and the mutton is tender, remove from heat and let it sit for a few minutes.

Garnish with chopped cilantro/coriander leaves before serving.

Heat oil in a heavy-bottomed saucepan or pressure cooker over medium heat.

Add chopped onions and tomato, ginger paste, and garlic paste.

Cook for about 5 minutes until the onions turn translucent.

Add chicken pieces, cilantro/coriander leaves, turmeric powder, chili powder, and salt.

Stir well to combine.

Pour in 1/2 cup of lukewarm water and cook on medium-high heat for 10 minutes, stirring occasionally.

Rinse the rice under cold water until the water runs clear, then drain.

Stir in the rinsed rice, turmeric powder, chili powder, and salt into the chicken mixture.

Pour in 2 cups of lukewarm water, cover tightly with a lid, and cook on medium-high heat for another 15 minutes.

Once the rice is cooked and the chicken is tender, remove from heat and let it sit for a few minutes.

Garnish with chopped cilantro/coriander leaves before serving.

Rinse the rice under cold water until the water runs clear.

Drain and set aside.

Heat oil in a heavy-bottomed saucepan over medium heat.

Add cumin and mustard seeds to the hot oil and fry for about 1 minute until fragrant.

Add chopped onion, green bell pepper, diced tomato, and cubed potato to the pan.

Sauté for about 5 minutes until the vegetables are slightly softened.

Add the rinsed rice to the pan along with turmeric powder, chili powder, and salt.

Stir to combine.

Pour 2 1/2 cups of lukewarm water into the pan and stir once more.

Cover the saucepan with a lid and bring the mixture to a boil.

Once boiling, reduce the heat to low and simmer for about 25 minutes, or until the rice is cooked through and all the water is absorbed.

Remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes to allow the rice to steam.

Fluff the rice with a fork and garnish with fresh cilantro/coriander leaves before serving.

Rinse the rice under cold water until the water runs clear.

Drain and set aside.

Heat oil in a heavy-bottomed saucepan over medium heat.

Add cumin and mustard seeds to the hot oil and fry for about 1 minute until fragrant.

Add the rice to the pan along with turmeric powder, chilli powder, and salt.

Stir to combine.

Pour 2 1/2 cups of lukewarm water into the pan and stir once more.

Cover the saucepan with a lid and bring the mixture to a boil.

Once boiling, reduce the heat to low and simmer for about 15 minutes, or until the rice is cooked through and all the water is absorbed.

Remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes to allow the rice to steam.

Fluff the rice with a fork and garnish with fresh cilantro/coriander leaves before serving.

Cook the pasta according to the package instructions.

Drain and set aside.

Heat oil in a frying pan over medium heat.

Add the sliced onions to the pan and sauté until they turn translucent, about 3-4 minutes.

Add the diced tomatoes to the pan and continue to cook for another 3-4 minutes until they soften.

Add the cooked potatoes to the pan and stir to combine with the onions and tomatoes.

Season with salt and pepper to taste.

Add the cooked pasta to the pan and toss everything together until well combined.

Cook for an additional 2-3 minutes, stirring occasionally, to heat through.

Garnish with fresh cilantro/coriander leaves before serving.

Heat oil in a small non-stick frying pan or skillet over medium heat.

Add cumin seeds to the hot oil and fry for about 30 seconds until fragrant.

Add the cubed potatoes and pureed tomatoes to the pan.

Season with salt, turmeric powder, and chilli powder (if using).

Cook for about 10 minutes until the potatoes are tender, stirring occasionally.

Add 1/2 cup warm water to the pan and gently mix.

Place the boiled and halved eggs into the curry.

Simmer for another 5 minutes to allow the flavors to meld together.

Garnish with fresh cilantro/coriander leaves before serving.

In a bowl, mix together the beaten eggs, chopped onion, halved cherry tomatoes, chopped green chili, salt, pepper, and cilantro/coriander leaves until well combined.

Heat oil in a non-stick frying pan over medium heat.

Pour the egg mixture into the pan and spread it evenly.

Place the strips of pepper jack cheese evenly on top of the egg mixture.

Make sure that the cherry tomatoes are distributed evenly over the pan.

Cover the pan with a lid and cook for about 3-4 minutes until the omelet is set and the bottom is golden brown.

Carefully fold the omelet in half using a spatula and cook for another 1-2 minutes until the cheese is fully melted and the omelet is cooked through.

Slide the omelet onto a plate and serve immediately.

In a bowl, mix together the beaten eggs, chopped onion, green chili, chili powder, salt, pepper, and cilantro/coriander leaves until well combined.

Heat oil in a non-stick frying pan over medium heat.

Pour the egg mixture into the pan and spread it evenly.

Place the strips of pepper jack cheese evenly on top of the egg mixture.

Cover the pan with a lid and cook for about 3-4 minutes until the omelet is set and the bottom is golden brown, and the cheese starts melting.

Carefully fold the omelet in half using a spatula and cook for another 1-2 minutes until the cheese is fully melted and the omelet is cooked through.

Slide the omelet onto a plate and serve immediately.