Sauté garlic in butter until fragrant. Add shrimp and cook until pink. Toss in zucchini noodles and cook until slightly tender. Add lemon juice, parsley, salt, and pepper to taste.
Sauté cauliflower rice in sesame oil. Push rice to the side and scramble eggs. Add diced carrots, peas, and green onions. Stir in soy sauce and combine everything.
Sauté ground meat with onion and garlic. Add diced tomatoes, cauliflower rice, and seasoning. Stuff the mixture into halved bell peppers. Top with mozzarella cheese and bake at 375°F until peppers are tender.
Sauté cumin seeds in ghee/oil until they splutter. Add chopped onions, garlic, ginger, and green chillies. Add chopped tomatoes and cook until soft. Add spices and salt, then add chicken or vegetables. Cook until done. Add cauliflower rice and cook until tender.
Marinate paneer cubes in yoghurt, lemon juice, garlic paste, ginger paste, and spices for at least 1 hour. Thread the paneer onto skewers. Grill or bake at 400°F until paneer is cooked through, turning occasionally.
Marinate chicken in yoghurt and spices for at least 1 hour. Sauté garlic and ginger in butter until fragrant. Add tomato puree and spices, cook until the sauce thickens. Add chicken pieces and cook until done. Stir in heavy cream and simmer for a few more minutes.
Sauté mustard and cumin seeds in ghee/oil until they splutter. Add chopped onions, garlic, ginger, and green chillies. Cook until onions are golden. Add shredded cabbage, spices, and salt. Cook until cabbage is tender. Garnish with fresh cilantro before serving.