16–150. [Additional Recipes Continued]

Name: 16–150. [Additional Recipes Continued]
Yield: 4 servings
Cuisine: Indian (Madhyapradesh)
Ingredients: Dal varieties (Masoor, Chana, Rajma); Vegetable curries (Aloo Gobi, Gajar Matar, Baingan Bharta); Breads (Roti, Bhakri, Paratha variations); Meat preparations (Chicken Tikka Masala, Keema Matar); Legume dishes (Chole Bhature, Rajma Chawal); Regional specialties (Laal Maas, Undhiyu style dishes); Seasonal vegetables and preparation methods; Mixed vegetable curries; Paneer variations; Fish and seafood (regional coastal variations adapted)

🍗 Non-veg📊 Medium

Traditional 16–150. [Additional Recipes Continued] recipe

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make 16–150. [Additional Recipes Continued]

Each recipe follows the same detailed format with:
Heat level (1–5 scale)
Exact gram measurements for all ingredients
Step-by-step method with precise temperatures where applicable
Visual cues for doneness
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📖 Cultural notes

Recipes 16–150 include additional dishes such as:

Track the macros of 16–150. [Additional Recipes Continued] and 100s of Indian dishes with Nutri Macro India.