Welcome

Welcome to Alpha Recipes, the online pool of straightforward home-made recipes. Who can be more frustrated than an eager man who is on diet with mouth watering extravagant food on his table? A Spanish saying says The paunch manages the brain. All things considered, the uplifting news is, mouth watering food can in any case be sound enough for anybody to eat. Most importantly, it tends to be basic enough for anybody to make it. That is the entire thought of this site. More or less, this site contains basic, flavorful and solid dishes that can be made at your home. We have in excess of 1100 home tried recipes including south-Indian dishes, north-Indian dishes, recipes from other Indian states just as worldwide combination food. This tremendous assortment has assortments of veggie lover food, non-veggie lover food, vegetarian recipes, desserts and bites, diet recipes, diabetic amicable recipes and obviously pastries as well.Investigate surface, shading and obviously a definitive tastes with our menu of the period. All the fixings are crisp and painstakingly chose by our gourmet specialists. Appreciate an unprecedented bistro experience.We have distinctive sort of recipes we have for our day by day clients which is refreshed every day time in agreement to seasons and celebrations.

About Us

Best Quality And Traditional Restaurant

Nalini Moti Sadhu is a specialist in Kashmiri Pandit food and has aced the conventional recipes acquired from her family. The Kashmiri Food Festival, facilitated by Nalini at Raffles Hotel, Singapore in the mid 2000s is still recalled by those in participation. Surender Sadhu's vision and energy for Kashmiri culture and cooking has helped us construct Alpha Recipes, a bit of Kashmir in Gurgaon which includes a conventional plunk down supper just as an in-house Shikara. The experience incorporates Wazwan, Kashmiri breads, curios and flavors that cause you to feel nearer to Kashmir.

OUR RECIPES

Bring a large pot of salted water to a boil. Add the ziti and cook until al dente (if a range is given on the box, choose the shortest time, otherwise, cook it 1 minute less than the suggested time). Drain the pasta and return it to the pot. Meanwhile, melt the butter with the canola oil in a large high-sided skillet over medium-high heat. Sprinkle the chicken with salt and pepper, then add to the hot skillet and cook, turning once, until golden brown and just cooked through, about 7 minutes per side. Transfer to a plate. Reduce the heat to medium and add the cauliflower, onion and mushrooms to the skillet along with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions have softened and the mushrooms are tender, about 6 minutes. Add the garlic and cook for 1 minute. Sprinkle the flour over top and cook, stirring, until all of the flour has moistened, about 1 minute.

Bring a large pot of water to a boil. Stir in the rice, cover and boil until tender, about 18 minutes; drain well and keep warm. Meanwhile, preheat the broiler. Toss the green beans, 1 1/2 tablespoons vegetable oil and the sugar on a rimmed baking sheet. Broil, stirring once, until the beans are tender and charred, about 8 minutes. Heat the remaining 1 1/2 tablespoons vegetable oil in a large skillet over high heat. Add the turkey and cook, breaking it up with a wooden spoon, until browned, 3 minutes. Add the garlic, pickle and chile paste and cook until the garlic is slightly golden, about 3 minutes. Whisk the chicken broth, soy sauce, sherry and cornstarch in a bowl. Add the green beans to the skillet with the turkey mixture and cook, stirring, 1 minute. Add the soy sauce mixture and cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes. Serve with the rice.

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/4 cups cooking water, then drain the pasta; set aside. Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat until crisp, about 5 minutes. Add the tomatoes and shallot and cook until the tomatoes are starting to burst, about 5 minutes. Pour off all but 2 tablespoons of the drippings from the skillet. Whisk the eggs, cheese, lemon zest and 1 teaspoon pepper in a medium bowl. Slowly whisk in 1 cup of the reserved cooking water; set aside. Reduce the heat under the skillet to medium low. Add the pasta and toss well. Slowly pour in the egg mixture, tossing, to make a creamy sauce, about 1 minute. Season with salt and add the remaining 1/4 cup cooking water as needed to loosen. Stir in the basil. Top each serving with more cheese and season with pepper. Photograph by Ryan Dausch.

Preheat the oven to 400 degrees F. Heat the chicken, salsa, beans, 1/2 cup of the broth and the chili powder in a 10-inch cast-iron skillet over medium heat, stirring, until simmering. Stir in the scallions and remove from the heat. Meanwhile, combine the cornmeal with the remaining 1 cup broth and 1 cup water in a medium pan. Bring to a simmer over medium heat, stirring, until very thick, 5 to 7 minutes. Remove from the heat and stir in the cheese and butter. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread the cornmeal mixture over the filling and bake until cooked through, about 30 minutes. Let stand for 15 minutes. Serve with sour cream.Transfer the mixture to a 9-by-13-inch baking dish and sprinkle the top with the remaining 1/4 cup Parmesan. If not serving right away, let cool. Cover and refrigerate up to overnight. When ready to bake, preheat the oven to 425 degrees F. Bake until hot and bubbling, about 45 minutes.

Our Chefs

Martha

Executive Chef

Josh

Executive Chef

Billy

Executive Chef

Laurel

Executive Chef

  • My family loves this! I browned the chicken in the cast iron pan for extra flavor and added some red bell pepper and onion. Will definitely make again!Great recipe, my family loves this, I did add some Chipotle in Adobo sauce for extra kick as well as Cumin in the cornmeal mixture for more flavor. Great recipe!

    John Smith - Customer
  • It tasted pretty good, and my family liked it. The cornmeal on top was mushy, but it still tasted good. Overall it was an easy weeknight dish.I love meals like this! Super fast and easy and everything is in one pan. This was really good and reminded me of a traditional chicken tamale. It was filling but not heavy and was a perfect comfort food dish for a rainy night. This one will have a repeat performance at our dinner table for sure!

    Divide Rule - Customer

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Our Address

  • Shop No. 100, 1st Floor, Galleria Market Complex, DLF Phase IV, Sector 28, Gurugram, Haryana 122009
  • [email protected]
  • 095999 92444

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