Vahchef - VahRehVah
7 recipes converted from their YouTube cooking videos.
Mutton Biryani (Bakra Biryani) for Bakarit Festival
A fragrant, tender‑meat mutton biryani inspired by the Bakarit festival. The lamb is softened with raw papaya paste, marinated in a simple blend of spices, layered with partially cooked basmati rice, and cooked using the traditional dum method sealed with a thin dough. Finished with fresh mint, coriander, fried onions, saffron water and a touch of ghee, this biryani delivers authentic Indian flavors in a home kitchen.
Paneer Butter Masala - By Vahchef @ Vahrehvah.com
A lightning‑fast version of the classic Indian Paneer Butter Masala that can be ready in about 3 minutes of cooking. Using fresh spices, a touch of butter, and ready‑made fried onions, this recipe delivers authentic flavor with minimal prep, perfect for busy weeknights.
Honey Chilli Cake - By VahChef @ VahRehVah.com
A vibrant South Indian-inspired cake soaked in a fragrant honey‑rose syrup, topped with spicy jam icing and a sprinkle of desiccated coconut. The cake is buttery, juicy, and has a subtle heat from Kashmiri chili powder, making it a popular treat in bakeries across Hyderabad, Tamil Nadu, and Karnataka.
Ridge Gourd Tomato and Urad dal -- By Vahchef @ Vahrehvah.com
A light and fragrant Thai‑inspired vegetable curry featuring ridge gourd, tomatoes, and urad dal. Quick to prepare, this dish pairs perfectly with chapati, pulka, or steamed rice.
Pointed Gourd - Parval nu Shaak - By VahChef @ VahRehVah.com
A quick and flavorful Indian side dish made with thinly sliced parval (tindora), tempered with mustard and cumin seeds, and finished with aromatic spices. The crunchy seeds stay intact, giving a delightful texture. Perfect with phulkas, roti, or rice.
Chefs Special Chicken Curry 1 - MURG MUSSALAM
A regal Mughlai‑style stuffed chicken, brined overnight, filled with spiced lamb keema and boiled eggs, then simmered in a rich almond‑poppy seed gravy and served with aromatic saffron pulao. Inspired by recipes from the Akbar court, this dish brings royal flavors to a home kitchen.
Murg Musallam Recipe - Pattar Roti -Dum ka Chicken
A regal Indian Mughlai feast featuring a whole chicken stuffed with boiled quail eggs, simmered in a rich almond‑tomato‑yogurt gravy, and served with soft, yeasted Pitaka roti baked on a hot stone. The recipe combines classic aromatics, a luxurious almond paste, and a touch of festive flair.