Ingredients of Sambhar:
3 stem removed eggplant/ brinjal, 1 cup toor daal, 1 teaspoon Zingaroo sambhar powder, 1/2 teaspoon salt, 1 pinch fenugreek seeds, 1 teaspoon coriander seeds, 2 cloves garlic, 8 baby onions, 1/4 teaspoon powdered turmeric, 1/2 cup pureed tamarind, 1 tablespoon refined oil, 1/2 cup chana dal, 1 red chilli, 1/2 tablespoon grated coconut.
How to make Sambhar
Step 1- To prepare this easy sambar recipe, heat little refined oil in a frying pan over medium flame. Add fenugreek seeds, chana dal, coriander seeds, dry red chili, 2 baby onions, garlic and grated coconut in the same pan. Fry the ingredients for a minute or so. Once done, remove from the flame and allow it to cool. Then grind all these ingredients in a blender and keep aside till further use.
red-gravy Step 2- Now heat little oil in a frying pan over medium flame. Saute the remaining baby onions and brinjals for a minute or two. Add the pureed tamarind to a pan over medium flame. Add salt, turmeric powder, sambar powder, onions and brinjals. Bring the mixture to a boil. Then add the ground masala, toor dal and bring to a boil again on low flame. If you want your Sambar to be delicious you can dry roast the spices with some curry leaves, grind it and then add it to the Sambar. This will add on to the taste and aroma of this recipe.
sambar Step 3- Meanwhile, add little refined oil in a separate pan and fry the tempering ingredients. To make it in the authentic South Indian style replaced refined oil with coconut oil, this will give a nice aroma to the Sambar. Transfer the dish in a serving bowl and garnish it with grated coconut, fried red chillies and curry leaves. You can add garnishing as per your palate preference. Serve hot with steamed Rice, Dosa or Idli. You can also pair it with chutneys of your choice and relish it with your loved ones.

Ingredients for Dal Tadka Recipe
Split pigeon pea (toor dal/arhar dal) soaked, drained and boiled with enough water and t 1/2 cup, Split Bengal gram (chana dal) soaked, drained and boiled with enough water andtu 1/2 cup, 2 tablespoon zingaroo dal masala, Ghee 2 tablespoons, Cumin seeds 1 teaspoon, Asafoetida a pinch, Garlic cloves chopped 1 inch, Ginger chopped 1 inch piece, Onions chopped 2 medium, Salt to taste, Tomatoes chopped 2 medium, Red chilli powder 1 teaspoon, Turmeric powder 1/4 teaspoon, Cumin powder 1/4 teaspoon, Coriander powder 1/2 teaspoon, Garam masala powder 1/2 teaspoon, Juice of 1 lemon, Fresh coriander leaves chopped 1 tablespoon
Method
Step 1 Heat ghee in a non-stick pan and add cumin seeds. Once they change colour, add asafetida and mix. Step 2 Add garlic and ginger and sauté on medium heat for a minute. Add onions and a pinch of salt and sauté till the onions turn golden brown. Step 3 Add tomatoes and sauté till they turn pulpy. Step 4 Add red chilli powder, turmeric powder, cumin powder, coriander powder andgaram masala powder and mix well. Cook for a minute and add the cooked grams and salt. Mix well. Step 5 Add water if required and bring to a boil. Step 6 Add lemon juice and remove from heat. Step 7 Transfer into a serving bowl, garnish with corianderleaves and serve hot.

Ingredients of Chana Masala
• 2 1/2 cup soaked overnight chickpeas • 2 tablespoon zingaroo chana masala • 4 sliced green chilli • 5 cloves grated garlic • 2 1/2 tablespoon powdered coriander powder • 1 teaspoon powdered red chilli • 4 tablespoon sunflower oil • 2 chopped onion • 3 cup chopped tomato • 1 inch grated ginger • 1 teaspoon powdered turmeric • 2 1/2 tablespoon powdered cumin powder • 1 teaspoon powdered garam masala powder • 2 pinches powdered salt
How to make Chana Masala Step 1 Heat oil in a pan over medium flame. Once the oil is sufficiently hot, add in chopped onions and saute them until golden brown. Keep stirring the onions as they might stick to the bottom of the pan. Once they have turned slightly pinkish-brown, add the ginger and garlic and reduce flame to low and cook for 2 to 3 minutes. • Step 2 Now add tomatoes, coriander powder, turmeric powder, cumin powder and red chilli powder. Cook until the oil starts to separate. Add the chickpeas and pour 2 1/2 cups of water. Sprinkle salt and some coriander leaves. Cook for 10-12 minutes and keep stirring Step 3 Now add garam masala powder and stir to mix well. Cover the pan with a lid and allow the dish to cook on low flame for about 2 minutes so that the flavours are well absorbed with the chickpeas. Step 4 Once the dish is properly cooked, transfer it to a serving bowl and garnish with ginger juliennes and coriander leaves. Serve hot with rice or roti and even some pickles and raita of your choice. Chana Masala is best enjoyed when paired with a glass of chilled sweet lassi.

Ingredients of Masala Chicken
• 1 1/4 kilograms washed & dried chicken • 2 1/4 tablespoon zingaroo chicken masala • 3 cup sliced onion • 2 cup minced tomato • 1 cup finely chopped coriander leaves • 1 tablespoon garlic flakes • 1 teaspoon cumin seeds • 1 tablespoon chilli powder • 1/2 teaspoon powdered turmeric • 1/2 cup grated coconut • 5 tablespoon refined oil • 1/2 cup curry leaves • 1 teaspoon salt • 2 inches ginger • 3/4 teaspoon mustard seeds • 1 teaspoon peppercorns • 3 tablespoon coriander powder • 3/4 cup water • 1 1/2 tablespoon poppy seeds
How to make Masala Chicken
Step 1- Masala Chicken is one of the most delicious non-veg preparations. Made with some easily available ingredients. It might look difficult to prepare, but we have found the easiest recipe to prepare this amazing delicacy. Here’s how you can cook it, in the restaurant style at the convenience of your home. Soak the chicken pieces in some lukewarm water with a small pinch of salt, this will reduce the time required to cook the chicken and will make the pieces soft & tender.
Step 2- Then clean and rinse the pieces properly. Keep this cleaned chicken aside and make a paste of 2 pieces of ginger, garlic, mustard seeds, cumin seeds, and black peppercorn. Then take chilli powder, coriander powder, turmeric powder and a quarter cup of water. Grind them all and make a paste of it. Now grind together grated fresh coconut and poppy seeds and make a fine paste of them.
Step 3- Heat oil in a pressure cooker, fry onions till they turn golden brown. Then add curry leaves and salt, mix in the ginger-garlic spice paste and fry for three minutes. Now add chilli-coriander-turmeric powder paste. Mix thoroughly and add the chicken pieces. Fry for five minutes.
Step 4- Add tomatoes and fry for another five minutes with one and a half cups of water and cook for about 10-15 minutes. When the chicken is tender, mix in the coconut-poppy seed paste and cook over medium heat for five minutes.Finally, add coriander leaves, mix well and remove from heat. Serve it hot with butter naan and raita.

Ingredients
• 1 lb. mutton • 1 tbsp. garlic paste • 1 tbsp. Zingaroo Meat Masala • 1/2 cup fresh green coriander • Optional: 2 green chilies (preferable) • 1 tbsp. lemon juice • 4 tbsp. vegetable, canola (or sunflower cooking oil) • 2 large onions, sliced thin • 2 tbsp. garlic paste • 1 tbsp. ginger paste • 2 large tomatoes diced • 2 tsp. coriander powder • 1 tsp. cumin powder • 1/2 tsp. turmeric powder • 1/2 tsp. red chili powder • 2 tsp. garam masala powder • Salt to taste • Garnish: chopped coriander
Steps to Make It
1. Put the marinade ingredients into a blender and grind them until you get a smooth paste.
2. Put the mutton into a large non metallic bowl and pour the marinade over the meat. Mix to coat the meat well. Place plastic wrap tightly over the bowl and set it in the refrigerator to marinate while you make the gravy.
3. Heat the cooking oil in a heavy-bottomed pan on medium heat.
4. When the cooking oil is hot, add the chopped onions. Sauté until the onions begin to turn a pale, golden brown.
5. Add the garlic and ginger pastes and sauté the mixture for one minute.
6. Add the tomato paste, the powdered spices, and salt to taste. Mix well.
7. Sauté the resulting masala—the onion-tomato-spice mixture—until the oil begins to separate from it (about 10 minutes).
8. When the masala begins to look ready, turn off the heat.
9. Put the prepared masala into a blender and grind it into a smooth paste in a food processor. Note: Do not add water when blending. Once done, remove the paste and place it in a separate container.
10. Turn the burner on medium again under the pan that you used previously to fry the masala.
11. When the pan is very hot, add the meat and marinade and sauté until the meat begins to turn opaque.
12. Add the masala that you prepared previously and 1/4 cup of boiling water. Stir well.
13. Cook until the meat is tender and turn off the heat. Keep checking as the meat cooks. Add a little water if needed. The end result should be a dish with thick, minimal gravy. If liquid remains in the pan when the meat is cooked, cook for a few more minutes, checking frequently.
14. Garnish the dish with chopped coriander and serve with chapatis, plain or Jeera rice, and kachumber salad.

Ingredients
Brown Onions: (Note 1)
• 2 large Onions, sliced evenly • 1/2 cup Vegetable Oil
Chicken Marinade:
• 700 grams Chicken Thighs and Drumsticks, bone-in and skinless (Note 2) • 1 tablespoon Zingaroo Biryani masala • 3/4 cup Yogurt (or hung curd) • 1/4 cup Tomato Puree • 1/4 cup Vegetable Oil • 1 tablespoon Ginger Garlic Paste (minced ginger and garlic) • 1 tablespoon Red Chilli Powder (sub with 1 teaspoon Paprika + 1 teaspoon Cayenne) • 1 teaspoon Turmeric Powder • 1 teaspoon Garam Masala Powder • 2 tablespoon Brown Onions • 1 1/4 teaspoon Salt
Saffron:
• 2 tablespoon Hot Milk • 10-15 Saffron strands
Parboiled Rice (70% cooked):
• 2 cups Basmati Rice(Note 3) • 6 cups Water • 2 tablespoon Salt • 1 Bayleaf • 5-6 Cloves • 2-3 Cardamom Pods
Other Biryani Ingredients:
• 1 cup fresh Mint Leaves • 1 cup fresh Coriander Leaves (Cilantro) • 1 1/2 tablespoons Ghee (or Butter)
To Serve:
• Crispy Brown Onions • Onion Raita
Instructions 1. Brown Onions: To make the brown onions, pat the onions dry and if time permits, leave them out on a kitchen towel for 15-20 minutes to dry them out slightly. Heat oil in a pan and add the onions. On a medium flame, shallow fry the onions for 15 minutes till they are a deep golden brown, without burning them. Drain them out on a paper towel, and set aside. These can be made ahead and stored in an air tight container overnight. Burnt onions will add a bitter flavour to the biryani. You can also use store bought fried onions/ shallots which are easily available in leading supermarkets, Indian and Asian stores. 2. Marinate Chicken: Mix together all the ingredients under chicken marinade and marinate for at least two hours or overnight for best results. 3. Saffron: When you are ready to make the biryani, soak saffron strands in hot milk and rub them slightly with the back of a spoon. Set this aside. 4. Parboiled Rice: Bring water to a roaring boil and add salt, whole spices and basmati rice. Cook for exactly 5 minutes and drain completely, leaving the whole spices in the rice. This will cook the rice to about 70% doneness which can be checked by pressing a grain of rice between two fingers – the rice should still be raw in the middle. 5. Layering and Cooking Chicken Biryani: Heat a heavy bottomed pot like a dutch oven, and add the chicken to it. Cook for 4 minutes and then turn the chicken pieces once. Cover and cook for another 3 minutes. Turn off the heat. Scatter half the onions all over the chicken, and then all the coriander and mint leaves. Next layer the rice all over the mint and coriander, and in the end drizzle saffron milk and ghee all over the rice. Cover and cook on a low flame for 20 minutes – this will help steam the rice, cook it to doneness and cook the chicken. (Note 4) 6. To Finish: Once the biryani is cooked, let it rest for 5 minutes, and finish by scattering the remaining onions on top. Serve hot with your favourite raita.

Ingredients
• Potatoes 2 medium • Carrot 1 big/ 110 gms • French beans 15-20/120 gms • Cauliflower florets about 1 cup/about 120 gms • Paneer 100 gms • Green peas ½ cup • Corn kernels ½ cup • Onion 1 (100 gms) • Green chili 1-2 • Ginger 1 inch piece • Cumin seeds 1 tsp • Asafoetida 2 pinches • Bay leaves 2 • Zingaroo sabji Masala 2 tsp • Coriander powder 2 tsp • Red chili powder ½ tsp • Turmeric powder ¼ tsp • Kasoori methi 1 tbsp • Garam masala ½ tsp • Amchoor powder/ Khatai ½ tsp • Salt 1 ½ tsp/ to taste • Oil 3 tbsp • Green coriander leaves, chopped 2 tbsp
Method of preparation:
1. Cut the paneer into half inch squares.
2. Peel onion, remove the skin of ginger, remove the stem of the green chilies, and wash them. Finely cut chili and ginger. Chop the onions.
3. Peel, wash, and cut the carrots into about half inch squares.
4. Remove the sides of the French beans. Wash and cut the beans into half inch pieces. Wash and cut the cauliflower into small florets.
5. Peel, wash and cut potatoes into half inch squares.
6. Wash green peas and corn kernels and keep aside.
7. Heat oil in a wok on medium heat. Add cumin seeds. When seeds change the color, add asafoetida. Add bay leaves and fry for a few seconds. Add chopped onions and fry until onions are translucent.
8. Reduce the heat and add grated ginger and chopped chilies and fry again for a few seconds.
9. Add turmeric powder, carrots, french beans, cauliflower florets,and potato pieces. Mix well and fry all the veggies for a couple of minutes. Add salt, red chili powder and coriander powder. Mix well and cover the lid. Cook on low heat for 5 minutes.
10. Add corn kernels, green peas, paneer pieces, and kasoori methi. Mix well and fry for a minute. Cover the lid and cook until veggies are done.
11. Add garam masala, and amchoor powder. Mix gently and fry for a couple of minutes. Turn off the heat.
12. Dry mix veg is ready. Garnish the delicious veggies with chopped cilantro leaves.
13. Serve with roti, poori or naan or the Indian bread of your choice.

Ingredients
• 1 tablespoon Zingaroo pab bhaji Masala • 1 tablespoon oil • 6 tablespoon butter divided (see notes) • 1.5 tablespoon Indian red chili powder preferably kashmiri or bydagi chilies • 2.5 tablespoons Pav Bhaji masala divided • 8 medium size ripe roma tomatoes chopped roughly • 1 ¼ cup tomato puree see notes • 195 grams / 1.5 cups finely chopped onions • 12 cloves of garlic minced or grated approx. 2.5 tablespoon • 500 grams / 3 medium sized potatoes peeled and cubed • 130 grams/ 1 cup green bell pepper / capsicum chopped • 130 grams / 1 cup cauliflower florets • ¾ cup grated beetroot 1 medium size ,see notes • 1 ½ cup cooked green peas from dried bean , see notes • 1 cup water • Salt to taste For topping / side • Fistful of cilantro finely chopped • Lemon wedges • Finely chopped onions • Dollops of extra butter For preparing pav for serving • butter for spreading both sides • pav / diner rolls
Instructions 1. Switch on the Instant Pot on Saute mode. 2. Add in 1 tablespoon oil and 1 tablespoon butter . 3. Once warm add in the onions and stir until translucent , approx. 2 minutes 4. Add in minced garlic , 1 tablespoon red chili powder and the 2 tablespoon pav bhaji masala. Stir for 10 seconds . 5. Add in 1 cup of water and deglaze the pot . 6. Add in everything else and give it a quick stir . 7. Secure the IP lid . Cancel Sautee mode and press manual HIGH 8 minutes . 8. The black knob on the lid should be on SEALING position. 9. Once the IP beeps let the pressure come down naturally . 10. When the silver pin drops , turn the knob to venting and carefully open the lid. 11. Smash the bhaji with a potato masher or immersion blender. 12. Give it a taste test and adjust seasoning to your preference . 13. Add in 4 tablespoon butter , 1/2 tablespoon reserved pav bhaji masala and give it a quick mix. 14. Add in cilantro and reserve extra for garnish . 15. Turn on the IP to Sautee mode and let the bhaji cook for 2 minutes before serving. 16. Cover the IP with an external lid as Bhaji will splatter. For preparing pav for serving 1. Warm up the tawa/ skillet. Slit the Pav. Spread butter on both sides. Heat up Pav on each side until warm . 2. Serve besides bhaji , chopped onions and lemon.

Ingredients
Apple 1(large cubed), Banana 1(sliced), Grapes 1/4 cup, seedless or de-seed, Watermelon 1 1/2 cups(cubes) OR Papaya, Pomegranate 1/4 cup (optional), Orange 1 cup(segments), Pineapple 1 cup(cubes), Zingaroo Chat masala 1 tsp, Black salt 1/2 tsp, Roasted cumin powder 1/2 tsp, Chaat masala powder 1/2 tsp, Black pepper powder 1/4 tsp (freshly ground).
Method for making Fruit Chaat Recipe
Place all the cut fruits in a bowl. Sprinkle black pepper powder, roasted cumin powder, black salt and chaat masala and toss them well.
Wrap cling film over the fruit bowl and chill in the refrigerator for 2-3 hours before serving.
Serve the chilled fruits in serving bowls.