Looking For A Weekend Dinner Recipe? Here Are 5 Fast And Simple Meals For You.

Weekend Dinner Recipe

Weekend Dinner Recipe – Having trouble deciding what to have for dinner? With these 5 delectable dishes, we have you covered to spice up your weekend.

1) Keema Biryani Recipe :

Although making biryani is a rather involved process, this recipe is quick and simple. The greatest part? The mouthwatering, deep flavour of the biryani is preserved. Rose water and crisp slivers of dried fruits are added on top of tender mutton mince that has been seasoned with a flavorful mixture of strong spices.

Ingredients of Keema Biryani

  • 500 Gram rice
  • 1 cup almonds
  • 5-6 raisins
  • 1 cup yogurt
  • 2 tbsp desi ghee
  • 1 cups onions, sliced
  • 1 tbsp garlic paste
  • 1/2 tsp ginger paste
  • 2 tsp coriander powder
  • 1 tsp red chilli powder
  • 1/2 kg lamb keema
  • 1 glass milk
  • 50 gram butter
  • 1 tbsp rose water
  • 5-6 mint leaves
  • 1 piece ginger, sliced
  • For the Garam Masala:
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 3-4 pods green cardamom
  • black cardamom
  • 3-4 cinnamon sticks
  • 2 tsp mace
  • 1 tsp black peppercorns
  • 5-6 cloves
  • water
  • salt


1. Wash the rice, then soak it in water for a while.

2. Dry roast the cloves, mace, black peppercorns, green cardamom, cinnamon, and coriander seeds. Cool, then powder until very fine.

3. Peel almonds, blanch them in water, and then chop them into little pieces. Finely chop raisins. Sliced onions are added to a pan of heated desi ghee. Cook on a low heat.

4. Combine the onions with the yoghurt, garlic paste, ginger paste, coriander powder, black cardamom, and red chilli powder. For two minutes, cook.

5. Add and cook lamb keema. Garam masala and salt are optional. Make food for a while.

6. Add a cup of water, then cook the mixture. To another pan, transfer the keema. Add the milk, butter, raisins, and almonds.

7.Boil the rice. Stir in salt and rose water.

8. Fill the jhol with half the rice. Ginger and mint leaves should be added.

9.Lay the remaining jhol on top before adding the rice.

10. Put a cover on it and let it cook.

11. Provide hot keema biryani.

2) Dum Aloo Lakhnavi Recipe :

A combination of desi masalas is used to season the hearty tomato sauce that is served with deep-fried potatoes that have been filled with creamy paneer.

Ingredients of Dum Aloo Lakhnavi

  • 1/2 Kg Potatoes
  • 100 gms Potatoes, mashed
  • 100 gms Crumbled paneer
  • 1 tsp Red chilli powder and salt
  • 1 tsp Garam masala
  • 1 1/2 tsp Kasoori methi
  • 3 tbsp Ghee
  • 1 tbsp Butter
  • 1 tbsp Cream
  • For the onion gravy:
  • 200 gms Onions
  • 1/2 tsp Garam masala
  • to taste Salt
  • 1 tsp Ghee
  • For the tomato gravy:
  • 200 gms Fresh tomato puree
  • to taste Salt
  • 1 tsp Ghee


Prepare onion gravy:

1. In a skillet, heat some ghee, then sauté all the ingredients. Onions ought to be lovely and lustrous. Set apart.

Prepare tomato gravy:

1. Heat some ghee in a separate pan and sauté all the ingredients for a few minutes. Set apart.

Prepare the potatoes:

1. Remove the potatoes’ cores before deep frying them.

2. Prepare the filling while the potatoes are cooling. Stir the mashed potatoes and paneer together. The filling is as shown.

3. Add the filling to the fried potatoes and set them aside.

Prepare the final preparation:

1. Heat the oil while cooking the tomato and onion gravies until the oil separates.

2. Add the kasoori methi, chilli powder, and the whole garama masala. Mix. For one minute, cook.

3. Add the cream and butter and stir. Mix thoroughly.

4.Add the potatoes last, and boil for three to five minutes.

3) Goan Prawn Curry Recipe :

Who could resist a mouthwatering dish of curry made with sweet coconut milk and tart fresh mango? This mouthwatering dish is nourishing for the spirit.

Ingredients of Goan Prawn Curry With Raw Mango

  • 15-20 prawns or shrimps
  • For gravy:
  • 1/2 cup grated coconut
  • 1 marble sized ball of tamarind
  • 1 tsp turmeric powder
  • 2-3 dry red chillies or Kashmiri red chillies
  • Pepper to taste
  • 1/2 tsp coriander seeds
  • 1/2 chopped onion
  • 1 raw mango
  • 1 tsp oil
  • For marination:
  • 1 Tbsp turmeric powder
  • 1/2 Tbsp chilli powder
  • 1 tsp salt


For marination:

1. Peel the shrimp.

2. Cut the thick black thread that is positioned in the rear of the prawn.

3. Add salt, turmeric powder, and chilli powder.

4.Stay away for approximately 30 minutes.

5. Slice up a raw mango after peeling it.

For the gravy:

1. Pulverize the shredded coconut, tamarind, turmeric powder, coriander, and red peppers.

2. Fill an aluminium bowl with prawns, raw mango slices, and 1/4 cup water.

Add 2 tablespoons of gravy.

4. Cook it for ten minutes.

5.Add the gravy and whisk.

6.Add water and simmer for 10 minutes on a medium temperature.

7.Fry onions in a skillet with oil until they are completely burned.

8. Add it to the gravy, then cover the pan.

9. Taste and add salt.

4) Paneer Makhanwala Recipe :

Exquisite creamy paneer that melts in your mouth is combined with a thick tomato and onion sauce that is sweet, tangy, buttery, and topped with cream. It’s quite delicious, isn’t it? Look at the recipe right here.

Ingredients of Paneer Makhanwala

  • 400 gms Paneer
  • 4 tbsp Butter
  • 3 tbsp Ghee
  • 2 tbsp Ginger garlic paste
  • 750 gram Tomatoes, roughly chopped
  • 100 gram Onion, roughly chopped
  • 1/4 cup Cashew nuts
  • 1 + ½ tbsp Green Chillies, chopped
  • 1 + ½ tbsp Kashmiri Degi Mirch powder
  • 1/2 tbsp Ginger
  • 1 tbsp Sugar
  • 4 tbsp Cream
  • 1 tbsp Kasuri Methi, crushed
  • 2 pieces Bay leaf
  • Green Cardamom 2 pc
  • to taste Salt
  • as required Water


1. Paneer should be cut into cubes and soaked in warm water until needed.

2. Heat the ghee in a large frying pan over medium-high heat. Add the bay leaf, entire green cardamom, ginger-garlic paste, 1 tablespoon of green chilies, and onions. Sauté for a few minutes.

3. Add the tomatoes, cashew nuts, 1 tablespoon of degi mirch, salt to taste, and sauté for a few minutes.

4.Add enough water to nearly completely cover the tomatoes, then boil for 10 to 15 minutes, or until the tomatoes are tender.

5. Turn off the heat and allow the mixture cool in the frying pan. Take out and throw away the bay leaf from the mixture. Blend until it is a fine, smooth puree, then strain. Set away until needed.

6.To finish, preheat a sauce pan on medium heat, melt the butter, add the minced ginger and half a tablespoon of green chilli, sauté for a minute, and then add the remaining half a tablespoon of degi mirch powder and mix well (careful not to burn the mirch powder, add in a table spoon of water immediately if required).

7.Add sugar to the sauce pan, add the smooth, fine puree, and heat through.

8.Tweak the consistency and seasoning before adding the paneer that has been soaked in no water and simmering for an additional five minutes.

9. Add the cream and kasuri methi, then boil for an additional minute.

10. Serve hot with crushed kasuri methi and a drizzle of cream on top.

5) Kashmiri Rajma Recipe :

Delicious, smooth kidney beans in a flavorful tomato sauce with Kashmiri masalas. An excellent variation on standard rajma gravy. Definitely a nutritious weekend supper.

Ingredients of Kashmiri Rajma

  • 1 1/2 cups rajmah (kidney beans)
  • 1 tsp soda bicarb
  • 1/2 cup ghee (clarified butter)
  • 1/8 tsp heeng (asafoetida)
  • 1 tsp zeera (cumin seeds)
  • 1 tsp sonth (dried ginger powder)
  • 1/2 cup dahi (yogurt)
  • 1 tsp Kashmiri garam masala
  • 1 tsp ginger paste
  • 2 tsp salt to taste
  • 1 tsp chilli powder or to taste green chillies-chopped
  • 2 tsp dhania (coriander) powder
  • Chopped coriander leaves for garnish


1. Overnight rajmah and soda in water.

2. Drain and soften in fresh water (about 15 minutes in a pressure cooker, after it makes a sound).

3.Drain and store the water and rajmah separately until needed. Heeng and jeera are added to heated ghee.

4.Add sonth, dahi, and ginger after jeera splutters, constantly stirring (else the dahi will curdle).

5. Sauté until the fat separates. Salt, chilli powder, green chilli, and rajmah should be added. For about a minute, sauté.

6. Make the cooked rajmah’s drained water into approximately 1 cup and stir it into the rajmah.

7.Simmer for 8 to 10 minutes, then add the garam masala and dhania. After another minute or two, serve hot with coriander leaves as a garnish.

Which of these delicious dishes did you enjoy preparing the most? Let us know in the comments section.


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