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Red Flame Restaurant, Dhaka (2026)

22/01/2026

🌱 Vegan Spinach Dip Bites

★ Ingredients:
- Puff pastry (vegan)
- Spinach (3 cups, chopped)
- Onion + garlic (sautéed)
- Vegan cream cheese (1 cup)
- Plant milk (½ cup)
- Nutritional yeast (¼ cup)
- Salt, pepper, lemon juice

★ Steps:
1. Fry onion + garlic → add spinach → cook till wilted.
2. Mix in cream cheese, milk, yeast, salt, pepper, lemon.
3. Spoon mix into puff pastry squares.
4. Bake 375°F / 190°C for 15–20 mins till golden.
5. Serve warm

★ Perfect party snack, crispy outside, creamy inside!

21/01/2026

🥑🍳 Healthy Scrambled Eggs Bowl

Ingredients:
- 3 eggs
- ½ avocado, sliced
- ½ cup steamed broccoli
- ½ cup sautéed mushrooms
- 1 tbsp butter or olive oil
- Salt & pepper

Steps:
— Steam broccoli till tender
— Sauté mushrooms with a little oil + salt
— Whisk eggs, season, scramble gently in butter/oil
— Assemble bowl: eggs + avocado + broccoli + mushrooms
—Sprinkle herbs/chili flakes if you like 🌿

Serve:
With toast or a squeeze of lemon for freshness

21/01/2026

🍋 Baked Lemon Herb Chicken Thighs

Ingredients:
- 6 chicken thighs (bone‑in, skin‑on)
- 3 tbsp olive oil
- Juice + zest of 1 lemon
- 4 garlic cloves, minced
- 1 tsp oregano, 1 tsp thyme, 1 tsp paprika
- Salt & pepper

Steps:
— Preheat oven 200°C / 400°F
— Mix oil + lemon juice/zest + garlic + herbs + spices
— Rub over chicken, place skin‑side up in baking dish
— Bake 35–40 mins till crispy + cooked through (165°F / 75°C)
— Rest 5 mins, garnish parsley 🌿

Serve:
With roasted veggies, rice, or mashed potatoes

21/01/2026

🌱 Vegan Meatballs in Creamy Mushroom Sauce

Meatballs:
- 1 cup cooked lentils
- 1 cup breadcrumbs
- ½ cup onion, 2 garlic cloves
- Flax egg (2 tbsp flax + 5 tbsp water)
- 2 tbsp soy sauce, oregano, paprika, salt & pepper
★ Mix, shape balls, pan‑fry or bake till golden

Sauce:
- 2 tbsp oil/butter
- 1 onion, 2 garlic cloves
- 250 g mushrooms, sliced
- 1 tbsp flour, 1 cup veg broth
- 1 cup plant milk, thyme, 2 tbsp nutritional yeast
★ Sauté onion/garlic → add mushrooms → flour → broth + milk → simmer till creamy

Serve:
Add meatballs into sauce, simmer 2–3 mins. Garnish parsley 🌿
Perfect with rice, pasta, or mash

28/07/2025

Honey Garlic Chicken and Noodles

★ Ingredients:
2 tbsp olive oil
1 lb (450 g) chicken breast, cut into bite-sized pieces
4 cloves garlic, minced
1 small onion, finely chopped
1/4 cup honey
1/4 cup soy sauce (low sodium preferred)
2 tbsp hoisin sauce
1 tbsp rice vinegar
1 tsp sesame oil
8 oz (225 g) noodles (spaghetti, ramen, or rice noodles)
2 cups water or low-sodium chicken broth
Optional: sliced green onions, sesame seeds, steamed vegetables for garnish

★ Step-by-Step Cooking Instructions:

1. Sauté the Chicken
In a large pot or deep skillet, heat olive oil over medium heat.
Add the chicken pieces and cook for 5–6 minutes until golden and cooked through.
Remove the chicken and set aside.

2. Sauté Onion and Garlic
In the same pot, add a bit more oil if needed.
Sauté chopped onion for 2–3 minutes until soft.
Add the minced garlic and cook for another 30 seconds until fragrant.

3. Make the Sauce
Pour in honey, soy sauce, hoisin sauce, rice vinegar, and sesame oil.
Stir well and simmer for 2 minutes.

4. Add Noodles and Liquid
Add noodles directly to the pot.
Pour in 2 cups of water or broth.
Stir to coat the noodles in the sauce.

Cover and cook on medium-low for 6–8 minutes, stirring occasionally to prevent sticking.

5. Reintroduce Chicken
Once noodles are tender and liquid is mostly absorbed, return the cooked chicken to the pot.
Toss everything together and cook uncovered for 2–3 minutes until well combined.

6. Serve
Garnish with green onions, sesame seeds, or steamed vegetables if desired.
Serve hot and enjoy!

★ Estimated Nutrition (Per Serving, based on 4 servings):
Nutrient
Approx. Value
Calories 460–500 kcal
Protein 30–35 g
Carbohydrates 45–50 g
Fat 15–18 g
Fiber 2–3 g
Sugar 10–15 g
Sodium 800–1000 mg

Note: Nutritional values may vary based on the exact type of noodles, sauces, and brands used.

28/07/2025

Creamy Butter Chicken Bowl with Rice

** With Vegetarian and Vegan options

★ Ingredients
For the Chicken Marinade:
1.5 lbs (680g) boneless chicken thighs, cut into bite-sized chunks
1 cup plain Greek yogurt
1 tbsp lemon juice
1 tsp turmeric
2 tsp garam masala
1 tsp chili powder
Salt to taste
For the Butter Chicken Sauce:
2 tbsp ghee or butter
1 medium onion, finely chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1.5 cups tomato purée
1 tsp smoked paprika
1 cup heavy cream
1 tbsp sugar (optional)
For the Rice:
1 cup basmati rice
2 cups water
1 tbsp ghee
Garnish:
Fresh cilantro leaves

★ Instructions

Step 1: Marinate the Chicken
In a large bowl, mix the Greek yogurt, lemon juice, turmeric, garam masala, chili powder, and salt.
Add the chicken chunks, coat well, and let it marinate for at least 1 hour (or overnight for deeper flavor).

Step 2: Cook the Rice
Rinse the basmati rice under cold water until the water runs clear.
In a saucepan, combine rice, 2 cups water, and 1 tbsp ghee.
Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until fluffy. Set aside.

Step 3: Cook the Butter Chicken
Heat 2 tbsp ghee or butter in a large skillet over medium heat.
Add chopped onion and sauté until golden and soft (about 5–6 minutes).
Add garlic and ginger, sauté for another 1–2 minutes until fragrant.
Add the tomato purée and smoked paprika. Simmer on low for 8–10 minutes, stirring occasionally.
Add marinated chicken (with all the yogurt mixture) into the sauce. Cook for 15–20 minutes, or until the chicken is tender and fully cooked.
Stir in the heavy cream and sugar (if using). Simmer for another 5 minutes. Adjust salt if needed.

Step 4: Assemble the Bowl
Scoop basmati rice into a bowl.
Top with creamy butter chicken.
Drizzle with extra melted ghee for a rich swirl.
Garnish with chopped fresh cilantro.

Approximate Nutritional Value (Per Serving — 4 Servings)

Calories 690–750 kcal
Protein 35–40g
Carbohydrates 35–40g
Fat 40–45g
– Saturated Fat ~22g
Fiber 3–4g
Sugar 6–8g
Sodium 500–700mg
Note: Nutritional values are estimates and can vary depending on exact ingredient brands and portion sizes.

Vegetarian version of the Creamy Butter Chicken Bowl — keeping all the deliciousness, but replacing the chicken with hearty, protein-rich vegetarian alternatives.

🥦 Creamy Butter Paneer & Veggie Bowl with Basmati Rice and Ghee Swirl

Ingredients

For the Main:

300g paneer (Indian cottage cheese), cut into cubes (or extra-firm tofu for a vegan option)

1 cup plain Greek yogurt (or plant-based yogurt for vegan)
1 tbsp lemon juice
1 tsp turmeric
2 tsp garam masala
1 tsp chili powder
Salt to taste
1 cup mixed vegetables (cauliflower florets, bell peppers, carrots, or peas – steamed or lightly sautéed)

For the Butter Masala Sauce:

2 tbsp ghee or butter (or vegan butter)
1 medium onion, finely chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1.5 cups tomato purée
1 tsp smoked paprika
1 cup heavy cream (or coconut cream/cashew cream for vegan)
1 tbsp sugar (optional)

For the Rice:

1 cup basmati rice
2 cups water
1 tbsp ghee

Garnish:
Fresh cilantro
Optional: toasted cashews or slivered almonds for crunch

Instructions

Step 1: Marinate the Paneer

1. In a bowl, mix yogurt, lemon juice, turmeric, garam masala, chili powder, and salt.
2. Add the paneer cubes and let them marinate for 30 minutes to 1 hour.

Step 2: Cook the Rice

1. Rinse the basmati rice thoroughly.
2. Boil 2 cups water, add rice and 1 tbsp ghee.
3. Cover and simmer for 15 minutes or until fluffy. Set aside.

Step 3: Prepare the Sauce

1. In a skillet, heat 2 tbsp ghee or butter.
2. Sauté the chopped onions until soft and golden.
3. Add garlic and ginger, cook for 1–2 minutes.
4. Pour in the tomato purée and smoked paprika. Simmer on medium-low for 8–10 minutes until thickened.
5. Add marinated paneer and steamed/sautéed vegetables. Cook for another 8–10 minutes.
6. Stir in the cream and sugar. Simmer 5 more minutes. Taste and adjust salt.

Step 4: Assemble the Bowl

1. Scoop warm basmati rice into a bowl.
2. Top with creamy butter paneer and vegetables.
3. Drizzle a swirl of melted ghee on top.
4. Garnish with cilantro and toasted cashews or almonds, if using.

Approximate Nutritional Value (Per Serving — 4 Servings)

Nutrient Amount
Calories 600–650 kcal
Protein 20–25g
Carbohydrates 35–40g
Fat 35–40g
– Saturated Fat ~18g
Fiber 4–6g
Sugar 6–8g
Sodium 400–600mg

✅ Vegan-friendly option: Swap paneer with tofu, yogurt with coconut yogurt, and cream with cashew or coconut cream.

30/05/2025

Roasted Lemon Garlic Eggplant

Servings: 4
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Calories: ~100 kcal per serving

★ Ingredients

1 large eggplant, sliced into ½-inch rounds (~1 lb / 450 g)
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon lemon zest
2 tablespoons lemon juice (freshly squeezed)
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons chopped fresh parsley

★ Optional Toppings

Red pepper flakes (for a spicy kick)
Greek yogurt (for a creamy finish – about 1 tablespoon per serving adds ~20-30 kcal)

★ Step-by-Step Instructions

Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper for easy cleanup.

Step 2: Slice the Eggplant

Cut the eggplant into ½-inch thick rounds. Try to keep them even for uniform cooking.

Step 3: Make the Lemon Garlic Marinade

In a small bowl, combine:
2 tbsp olive oil
2 minced garlic cloves
1 tsp lemon zest
2 tbsp lemon juice
½ tsp salt
¼ tsp black pepper

Mix well to form a flavorful marinade.

Step 4: Brush and Arrange

Place the eggplant slices on the prepared baking sheet.
Using a brush or spoon, coat both sides of each slice with the lemon-garlic mixture.

Step 5: Roast

Roast in the preheated oven for 20–25 minutes, flipping once halfway through.
The eggplant should be tender and golden brown when done.

Step 6: Finish and Serve

Remove from the oven and sprinkle with chopped fresh parsley.
Serve warm, optionally topped with a dollop of Greek yogurt or a pinch of red pepper flakes.

Nutritional Info (approx. per serving):

Calories: 100 kcal
Fat: 7 g
Carbohydrates: 9 g
Fiber: 4 g
Protein: 2 g

14/05/2025

Garlic Butter Beef Bites with Creamy Mashed Potatoes

Servings: 4

Calories per Serving: ~520–550 kcal

★ Ingredients:

For the Beef Bites:
1 lb (450g) beef steak (sirloin or ribeye), cut into bite-sized pieces (~970 kcal)
2 tbsp olive oil (~240 kcal)
3 tbsp unsalted butter (~300 kcal)
4 cloves garlic, minced (~15 kcal)
Salt and freshly ground black pepper to taste

Optional: fresh parsley for garnish

For the Creamy Mashed Potatoes:

1.5 lbs (680g) potatoes, peeled and cubed (~520 kcal)
2 tbsp butter (~200 kcal)
1/4 cup (60 ml) milk (~40 kcal)
Salt to taste

★ Instructions:
Step 1: Prepare the Mashed Potatoes

1. Boil potatoes in salted water until fork-tender (about 15–20 minutes).
2. Drain and return to the pot.
3. Add 2 tbsp butter and 1/4 cup milk.
4. Mash until smooth and creamy. Adjust salt to taste.
5. Cover and keep warm.

Step 2: Cook the Beef Bites
1. Pat the beef pieces dry with paper towels. Season with salt and pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
3. Add the beef in a single layer (avoid crowding).
4. Sear for 2–3 minutes per side until browned and just cooked through. Remove and set aside.

Step 3: Make the Garlic Butter Sauce

1. Reduce heat to medium.
2. Add 3 tbsp butter to the skillet.
3. Add minced garlic and sauté for 30–45 seconds until fragrant.
4. Return the beef to the skillet. Toss to coat in the garlic butter.
5. Cook for an additional 1–2 minutes to absorb flavor.

Step 4: Serve

Spoon mashed potatoes onto plates.
Top with garlic butter beef bites.
Garnish with chopped parsley (optional).
Estimated Nutritional Breakdown (Per Serving):

Calories: ~530 kcal
Protein: ~27g
Fat: ~35g
Carbs: ~30g
Fiber: ~3g

14/05/2025

Easy Crock-Pot Teriyaki Chicken and Rice Delight

★ Ingredients:

1. 2 lbs (900 g) boneless, skinless chicken thighs
2. 1 cup (240 ml) low-sodium soy sauce
3. 1/2 cup (120 ml) honey
4. 1/4 cup (60 ml) rice vinegar
5. 1 teaspoon (5 g) garlic powder
6. 1 teaspoon (5 g) ground ginger
7. 1 tablespoon (15 ml) sesame oil
8. 2 cups (380 g) jasmine rice, rinsed
9. 3 cups (720 ml) water
10. 2 tablespoons (30 g) sesame seeds and chopped green onions for garnish

★ Directions:

Step 1: Prepare the Sauce
In a bowl, whisk together:
1 cup soy sauce
1/2 cup honey
1/4 cup rice vinegar
1 tsp garlic powder
1 tsp ground ginger
1 tbsp sesame oil

Step 2: Slow Cook the Chicken

Place chicken thighs in the Crock-Pot.
Pour the prepared sauce over the chicken.
Cover and cook:
Low heat: 6–7 hours
High heat: 3–4 hours

Cook until the chicken is tender and easily shreddable.

Step 3: Cook the Rice

30 minutes before serving, cook 2 cups jasmine rice with 3 cups water using a rice cooker or stovetop.

Step 4: Shred and Mix

Shred the cooked chicken directly in the Crock-Pot using two forks.
Stir well to mix the shredded chicken with the sauce.

Step 5: Serve and Garnish

Spoon the teriyaki chicken over a bed of fluffy jasmine rice.
Garnish with sesame seeds and chopped green onions.

Recipe Information:

Preparation Time: 10 minutes
Cooking Time: 6 hours
Total Time: 6 hours 10 minutes
Calories per Serving: ~450 kcal
Servings: 6

14/05/2025

Sautéed Mushroom and Broccoli Stir-Fry

Servings: 2
Total Calories (approx.): 250–270 kcal per serving

★ Ingredients:

300 grams broccoli, cut into florets (~105 kcal)
300 grams mushrooms, sliced (~66 kcal)
2 tablespoons olive oil (~238 kcal)
3 cloves garlic, minced (~13 kcal) (optional but recommended)
1 tablespoon low-sodium soy sauce (~10 kcal) (optional for flavor)
Salt and black pepper to taste
Optional: chili flakes or sesame seeds for garnish

Step-by-Step Instructions:

Step 1: Prep the Vegetables

Wash and cut the broccoli into bite-sized florets.
Clean and slice the mushrooms.
Mince the garlic if using.

Step 2: Blanch the Broccoli (optional for tenderness)

Bring water to a boil in a pot.
Add broccoli florets and blanch for 2 minutes.
Drain and immediately transfer to cold water to retain bright color. Drain again.

Step 3: Sauté the Mushrooms

Heat 1 tbsp olive oil in a large pan or wok over medium-high heat.
Add sliced mushrooms and cook for 5–6 minutes, stirring occasionally, until browned and moisture evaporates.
Add salt and pepper to taste. Remove and set aside.

Step 4: Sauté the Broccoli

In the same pan, add the remaining 1 tbsp olive oil.
Add minced garlic and stir for 30 seconds.
Add broccoli florets and stir-fry for 3–4 minutes until tender-crisp.
Season with salt and pepper.

Step 5: Combine and Finish

Return mushrooms to the pan with broccoli.
Add 1 tbsp soy sauce if desired and stir for 1 more minute.
Taste and adjust seasoning.
Remove from heat.

Step 6: Serve

Transfer to a serving bowl.
Optionally, sprinkle with chili flakes or sesame seeds for extra flavor and crunch.

Estimated Nutritional Breakdown (per serving):
Calories: ~260 kcal
Protein: 6–7g
Fat: 14g
Carbohydrates: 20g
Fiber: 6g

10/05/2025

Coconut Curry Paneer Balls

★ Ingredients:

1 lb paneer, crumbled
1/2 cup breadcrumbs
2 cloves garlic, minced
1/4 cup onion, finely diced
1 tbsp ginger, minced
2 tsp curry powder
1/2 tsp cumin
Salt and pepper to taste
1 can (14 oz) coconut milk
2 tbsp red curry paste
1 tbsp fish sauce (optional, or use soy sauce for a vegetarian alternative)
1 tbsp lime juice
1 tbsp brown sugar
1/4 cup cilantro, chopped (for garnish)
1 tbsp vegetable oil (for cooking)

★ Instructions:

Step 1: Prepare the Paneer Mixture
In a large bowl, combine the crumbled paneer, breadcrumbs, minced garlic, diced onion, minced ginger, curry powder, cumin, salt, and pepper.
Mix well until everything is evenly combined.

Step 2: Shape the Paneer Balls
Using your hands, shape the paneer mixture into small, bite-sized balls (about 1-inch in diameter).

Step 3: Cook the Paneer Balls
Heat 1 tablespoon of vegetable oil in a large pan over medium heat.
Once hot, add the paneer balls in batches, cooking them until they are golden brown on all sides (about 4-5 minutes).
Remove the balls and set them aside on a paper towel to drain any excess oil.

Step 4: Make the Coconut Curry
In a separate pan, combine the coconut milk, red curry paste, fish sauce (or soy sauce for a vegetarian option), lime juice, and brown sugar.
Bring the mixture to a simmer over medium heat, stirring occasionally.

Step 5: Combine the Paneer Balls with Coconut Curry
Once the curry sauce has come to a simmer, add the cooked paneer balls into the sauce.
Let it simmer for 5-7 minutes, allowing the balls to absorb the flavors of the curry.

Step 6: Garnish
Remove from heat and garnish with chopped cilantro for a fresh, vibrant touch.

Step 7: Serve
Serve the coconut curry paneer balls hot, alongside steamed rice or naan.

★ Tips:
For best results, use fresh, homemade paneer.

Adjust the spice level by adding more or less curry paste, depending on your preference.

You can also add some vegetables like bell peppers or peas to the curry for extra texture.

★ Estimated Calories:

Paneer Balls (per serving, 3 balls): ~250-300 calories

Coconut Curry (per serving): ~150-200 calories

Total per serving (including curry sauce): ~400-500 calories (depending on the serving size)

10/05/2025

Garlic Mushrooms Cauliflower Skillet

★ Ingredients:

1 head of cauliflower, cut into florets
8 oz (about 2 cups) mushrooms, sliced (any variety)
3 cloves garlic, minced
2 tbsp olive oil or butter
Salt and pepper, to taste
1 tsp dried thyme (optional)
Fresh parsley, chopped (for garnish)

★ Instructions:

Step 1: Prepare the ingredients
Wash and cut the cauliflower into small, bite-sized florets.
Clean and slice the mushrooms.
Mince the garlic cloves. Set all aside.

Step 2: Heat the skillet
In a large skillet, add 2 tablespoons of olive oil or butter.
Turn the heat to medium and let it warm up for about 1 minute.

Step 3: Cook the cauliflower
Add the cauliflower florets to the skillet.
Sauté for 5 to 7 minutes, stirring occasionally, until the cauliflower starts to soften and turn golden in spots.

Step 4: Add mushrooms and garlic
Stir in the sliced mushrooms and minced garlic.
Cook for another 5 to 7 minutes, stirring frequently, until the mushrooms release their juices and begin to brown.

Step 5: Season
Sprinkle in salt and pepper to taste.
Add 1 teaspoon of dried thyme if using.
Stir well and cook for 2 more minutes to combine flavors.

Step 6: Finish and serve
Turn off the heat.
Sprinkle chopped fresh parsley on top.

(Optional) Add a squeeze of lemon juice or a sprinkle of Parmesan cheese for extra flavor.

Serve hot as a side dish or over rice for a complete meal.

Red Flame Restaurant

22/01/2026

21/01/2026

21/01/2026

21/01/2026

28/07/2025

28/07/2025

30/05/2025

14/05/2025

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10/05/2025

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