In a skillet, melt butter and sauté minced garlic until golden. Add cleaned shrimp, season with salt, pepper, and a splash of lemon juice. Cook for 3–4 minutes until shrimp turn pink and tender. Garnish with chopped parsley and serve hot with rice or bread.
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Greek Salad
Chop cucumbers, tomatoes, red onions, and green peppers into chunks. Toss with Kalamata olives and feta cheese. For the dressing, mix olive oil, lemon juice, oregano, and salt. Drizzle over the salad and toss gently. Chill before serving for best flavor.
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Chocolate Lava Cake
Melt dark chocolate with butter. In a bowl, beat eggs, sugar, and a touch of vanilla until fluffy. Mix in the melted chocolate, then fold in flour gently. Pour into greased ramekins and bake for 10–12 minutes until edges are set but the center is gooey. Serve warm with ice cream or fresh berries.
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Chicken Biryani
Marinate chicken in yogurt, ginger-garlic paste, and biryani spices for 30 minutes. In a pot, sauté onions, add marinated chicken, and cook partially. Layer partially cooked basmati rice over the chicken, sprinkle with saffron milk and fried onions. Cover tightly and cook on low heat for 20–25 minutes (dum method). Gently mix and serve with raita.
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Spaghetti Carbonara
Cook spaghetti in salted boiling water until al dente. In a separate bowl, whisk eggs with grated Parmesan and a pinch of pepper. In a pan, cook chopped pancetta until crisp. Drain the pasta, reserving some cooking water. Toss pasta with the pancetta, remove from heat, and quickly mix in the egg-cheese mixture, adding a splash of pasta water to create a creamy sauce. Serve hot with extra cheese.