Top Notch Recipes

Top Notch Recipes We Ramya and Sindhu, Sisters are here to provide you the top notch recipes around the world. We are coming back after along break and will not stop from now.

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Oven Baked Potato Wedges: These oven-baked potato wedges are crispy on the outside, soft on the inside, and packed with ...
02/10/2026

Oven Baked Potato Wedges: These oven-baked potato wedges are crispy on the outside, soft on the inside, and packed with herby flavor. Seasoned simply with Italian seasoning and baked at 375°F, they’re an easy snack or side dish that tastes just like café-style wedges—without deep frying.

Ingredients
• 3–4 medium russet potatoes
• 2–3 tablespoons olive oil
• 1½ teaspoons Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon paprika (optional, for color)
• Salt, to taste
• Black pepper, to taste

Procedure
1. Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper or lightly grease it.
2. Wash the potatoes thoroughly. Leave the skin on for extra crispiness.
Cut each potato lengthwise into evenly sized wedges.
3. In a large bowl, add the potato wedges, olive oil, Italian seasoning, garlic powder, paprika, salt, and pepper.
Toss well until all wedges are evenly coated.
4. Spread the wedges in a single layer on the baking tray, skin-side down if possible. Avoid overcrowding.
5. Bake for 35–45 minutes, flipping the wedges halfway through, until they are golden brown and crispy on the edges.
6. Remove from the oven and let them rest for 2–3 minutes. Serve hot with your favorite dip.

🥦 Broccoli Paneer Paratha – Goodness in Disguise!I made a Broccoli Paneer Paratha, which is truly goodness in disguise—p...
01/03/2026

🥦 Broccoli Paneer Paratha – Goodness in Disguise!

I made a Broccoli Paneer Paratha, which is truly goodness in disguise—perfect for kids who shy away from veggies!

Ingredients:
• Wheat chapati dough

For the stuffing:
• Steamed broccoli – 1 cup (pulse it or finely chop using a chopper)
• Grated paneer – 1 cup
• Salt (to taste)
• Sesame seeds
• Chili powder
• Turmeric powder
• Coriander-cumin powder
• Fennel seeds (saunf)
• Cumin seeds (jeera)
• Fresh coriander leaves
• Almond flour – 2 spoons (optional, if the mixture feels sticky)

Method:
1. In a bowl, add grated paneer and steamed, chopped/pulsed broccoli.
2. Add all the spices, seeds, coriander leaves, and salt.
3. If the mixture feels sticky, add 2 spoons of almond flour.
4. Gently toss everything together—do not overmix.
5. Take the chapati dough, stuff it with the mixture, and roll it like a regular paratha.
6. Cook on a hot tawa until golden on both sides.

The best part? Kids won’t even realize it’s made with broccoli!
That’s why this paratha is truly called Goodness in Disguise 💚

Coming back after long time .Thanks for following the page . Here is the best version of Veg Dum Biryani A rich, aromati...
12/07/2025

Coming back after long time .

Thanks for following the page . Here is the best version of Veg Dum Biryani

A rich, aromatic dum biryani with soft vegetables, creamy Greek yogurt, and juicy paneer cubes—perfect for kids and anyone who prefers low spice.

Ingredients

For the Rice
• 2 cups basmati rice (soaked 30 mins)
• 6 cups water
• 1 bay leaf
• 4 cloves
• 1 small cinnamon stick
• 2 green cardamom
• 1 tsp ghee
• Salt to taste

For the Vegetable + Paneer Masala
• 2 tbsp oil + 1 tbsp ghee
• 1 large onion (thinly sliced)
• 1 tbsp ginger garlic paste
• 1 cup mixed vegetables (carrot, beans, peas, potato, cauliflower)
• 200–250 g paneer cubes (lightly sautéed or used as is)
• 1 medium tomato (chopped)
• 1/2 cup Greek yogurt (thick & creamy)
• 1/2 tsp turmeric
• 2 tbsp biryani masala (mild)
• 1/2 tsp Kashmiri red chilli powder (color only)
• Salt to taste
• 1/4 cup chopped mint
• 1/4 cup chopped cilantro

For Layering
• 2 tbsp warm milk + a pinch of saffron (optional)
• 1 tbsp ghee
• Fried onions (optional)
• Mint + cilantro

Instructions

1. Cook the Rice
1. Boil water with whole spices, ghee, and salt.
2. Add soaked basmati rice.
3. Cook until 80% done (grains long but still firm).
4. Drain and set aside.

2. Prepare the Vegetable-Paneer Gravy
1. Heat oil + ghee. Add onions and sauté until golden.
2. Add ginger garlic paste; cook 1 minute.
3. Add mixed vegetables and sauté 3–4 minutes.
4. Add tomato, turmeric, biryani masala, chilli powder, and salt.
5. Cook until tomatoes soften.
6. Reduce flame and add Greek yogurt; mix gently. It will split after some time.
7. Add paneer cubes and simmer for 5–7 minutes until vegetables are almost cooked and gravy thickens.
8. Add mint and cilantro; turn off heat.

3. Dum Process
1. In a heavy-bottom pot/ Foil spread a layer of vegetable–paneer gravy.
2. Add a layer of rice.
3. Sprinkle mint, cilantro, ghee, and saffron milk.
4. Repeat till everything is layered.
5. Seal with foil or a tight lid.
6. Cook on lowest flame for 20–25 minutes on stove .
If you are making in oven , bake for 20 min at 385 degrees . Cover it with foil . Keep cheling after every 15 min .

Rest for 10 minutes, fluff gently, and serve with cucumber raita or boondi raita or Salan .

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