Dine With Gitanjali - Recipes straight from the heart

Mains

Swiss Cheese Fondue

Nothing says romance like a warm pot of 𝐒𝐰𝐢𝐬𝐬 𝐂𝐡𝐞𝐞𝐬𝐞 𝐅𝐨𝐧𝐝𝐮𝐞, shared over laughter, fresh roses, and a cozy garden setup.

A luxurious mix of Gruyère, Emmental, and Cheddar, melted with a splash of white wine, garlic, and a hint of nutmeg, makes every bite irresistible. Dip, twirl, and savour with toasted bread, roasted potatoes, or fresh veggies.

Because love is best enjoyed one delicious bite at a time. Happy Valentine’s Day!

Course	Main
Servings	2 – 4 persons
Preparation Time	5 minutes
Cook time	10 minutes
Ingredients for the Swiss Cheese Fondue (1 cup = 200 ml; 1 tbsp = 15 ml)
200 gms	Gruyere cheese, grated
200 gms	Emmental cheese, grated
100 gms	Cheddar cheese, grated
1 – 2 cloves	Garlic, minced
1 – 1½ cups	Dry white wine
1 tbsp	Cornstarch
A pinch of	Nutmeg
	Salt to taste
	Black pepper to taste
	Cubed crusty bread (French baguette or sourdough toasted) to serve
	Steamed or roasted potatoes to serve
	Blanched vegetables (like broccoli, mushrooms, etc.) to serve
	Gherkins and pickled onions to serve
Instructions for the Swiss Cheese Fondue
1	Rub the inside of the fondue pot with the garlic for flavour.
2	Pour the wine in the fondue pot and heat over medium heat (do not boil)
3	Gradually add in the cheese in batches, stirring until melted and smooth.
4	Thicken the fondue by mixing the cornstarch. Continue to cook for 2 – 3 minutes until the fondue thickens.
5	Add a pinch of nutmeg and season with black pepper to taste.
6	Serve at once with the bread, potatoes and other accompaniments.

February 14, 2025 By Gitanjali

Desserts

Chocolate Walnut Halwa

Valentine’s Week is here, and that means seven days of love, surprises, and of course; something sweet to celebrate each moment! 💞

𝐂𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞 𝐖𝐚𝐥𝐧𝐮𝐭 𝐇𝐚𝐥𝐰𝐚 is the ideal delight for this love-filled week. With the nutty crunch of walnuts and the velvety richness of melted chocolate, each spoonful radiates comfort and romance.

Whether you’re sharing it with someone special or treating yourself, this halwa is made for cozy evenings and heartfelt moments. Serve it warm, let the chocolate melt your heart, and make every day of love week extra special! 🍫

Course	Dessert
Servings	2 – 4 persons
Preparation Time	5 minutes
Cook time	10 minutes
Ingredients for the Chocolate Walnut Halwa (1 cup = 200 ml; 1 tbsp = 15 ml)
1 cup	Walnuts, crushed coarsely
¾th cup	Milk
2-3 tsp	Sugar
1 – 2 tbsp	Ghee
¼th cup	Dark chocolate pieces (callebaut)
Instructions for the Chocolate Walnut Halwa
1	Heat ghee on a non-stick pan. On a low flame, roast the crushed walnut pieces. Keep stirring to avoid sticking to pan. (keep in mind, the walnut should not turn bitter). Let it roast until it releases the aroma.
2	Add in milk and sugar. Mix well. add in chocolate pieces. Let it melt. Keep stirring. Adjust the quantity of sweetness as per your taste.Note: this needs to be consumed just as it is made, since it tends to become soggy
3	Once it leaves the sides of the pan take off from the flame. Serve hot at once.

February 8, 2025 By Gitanjali

Mains

Matar Ki Puri

The peak of pea season is here, and what better way to enjoy it than with 𝐌𝐚𝐭𝐚𝐫 𝐊𝐢 𝐏𝐮𝐫𝐢!

These thin, chapati-like puris, filled with a fragrant green pea stuffing, are light, fluffy, and cooked with just a touch of ghee for that perfect texture.

Not only are they delicious, but they’re also travel-friendly! Make them ahead, store them, and they’ll stay fresh for days. Pair with curd and tamatar ki launji for a warm, flavourful treat all winter long.

Don’t let the peak of pea season pass by savour these delicious puris while you can!

Course	Main
Servings	Serves 4 persons (makes 10 thin round rotis)
Preparation Time	10 minutes
Cook Time	20 – 25 minutes
Ingredients for the Matar Ki Puri (1 cup = 200 ml; 1 tbsp = 15 ml)
1 cup	Fresh peas
1 tbsp	Ghee
1 tsp	Cumin seeds
A pinch	Of hing (asafoetida)
1 tbsp	Ginger chili paste
1 tsp	Coriander seed powder
	Salt to taste
½ cup	Plain Flour (whole wheat)
½ cup	Refined flour (maida)
½ tsp	Turmeric powder
1 tbsp	Oil
	Salt to taste
	Ghee to cook
Instructions for the Matar Ki Puri
1	For the matar stuffing: – Crush the peas in a food processor or mixer into a paste. Keep aside
2	Heat the ghee. Splutter the cumin seeds, hing. Sauté the ginger-chili paste and coriander powder. Add in the pea paste and cook on slow flame until the moisture dries out. Season with salt.
3	Now, for the dough, add both the flours, oil, salt and water to knead. Make a soft dough, cover and keep aside for 20 – 30 minutes.
4	Make small balls of the pea stuffing similar to the dough balls.
5	Roll out the dough into a small ball and stuff the pea stuffing. Now roll it into a very thin round chapatti.
6	Cook the matar chapatti on a tawa on medium heat. Apply ghee on all sides. Let it fluff up and cook until bubbles start to form on the surface. Flip and cook on both sides.
7	Repeat the same with the remaining dough balls and matar filling.
8	Serve hot. Best enjoyed with curd and tamatar ki launji.

February 5, 2025 By Gitanjali

Snacks

Aloo Matar Patties Chaat

For all the chaat lovers and foodies who love my Aloo Matar Patties, here’s an exciting twist to try! You can transform those crispy, flavourful patties into a mouthwatering 𝐀𝐥𝐨𝐨 𝐌𝐚𝐭𝐚𝐫 𝐏𝐚𝐭𝐭𝐢𝐞𝐬 𝐂𝐡𝐚𝐚𝐭 using the same ingredients.

Layer the patties with creamy yogurt, tangy chutneys, and crunchy sev, then finish with a sprinkle of chaat masala and fresh coriander. It’s the ultimate way to take your patties to a whole new level of deliciousness!

Course	Snacks
Servings	4 – 6
Preparation Time	10 minutes
Cook time	10 minutes
Ingredients for the Aloo Matar Patties Chaat (1 cup = 200 ml; 1 tbsp = 15 ml)
8 pcs	Aloo matar patties – https://dinewithgitanjali.com/aloo-matar-patties/
1 cup	Beaten yogurt whisked
½ cup	Tamarind chutney
½ cup	Green chutney
	Salt to taste
	Chaat masala to taste
	Red chili powder to taste
	Black salt to taste (optional)
½ cup	Teeka sev or bhujiya
	Coriander leaves to garnish
Instructions for the Aloo Matar Patties Chaat
1	Split each patties into 2 equal halves.
2	Now, on each half, add the yogurt, masalas, chutneys and sev. Garnish with coriander leaves. Repeat the procedure with all the haves. Serve at once.

Note: this needs to be consumed just as it is made, since it tends to become soggy

January 29, 2025 By Gitanjali

Snacks

Aloo Matar Patties

On a chilly winter evening, nothing beats the comfort of 𝐀𝐥𝐨𝐨 𝐌𝐚𝐭𝐚𝐫 𝐏𝐚𝐭𝐭𝐢𝐞𝐬. These patties are a warm hug for your taste buds—packed with a smooth, soft potato layer that wraps around a flavourful green pea filling.

Coated in crispy, crushed sevai and fried to golden perfection, they have the perfect balance of crunch and softness. Whether you’re enjoying them as a snack with friends or pairing them with a hot cup of chai or coffee, these patties are the ideal way to embrace the season of peas and cozy winter evenings.

Course	Snacks
Servings	8 persons
Preparation Time	10 minutes
Cook time	30 minutes
Ingredients for the Aloo Matar Patties (1 cup = 200 ml; 1 tbsp = 15 ml)
4 Nos	Boiled & peeled potatoes (medium sized)
1 No.	White bread
1 tbsp	Ginger-chili paste
1 No.	Lemon juice (Indian size)
	Salt to taste
Ingredients for the Patties (1 cup = 200 ml; 1 tbsp = 15 ml)
½ cup	Refined flour
	Water to make slurry
1 cup	Crushed sevai (vermicelli)
	Oil for frying
	Tomato ketchup to serve
Instructions for the Aloo Layer
1	Mash the boiled and peeled potatoes smoothly.
2	Soak the bread slice in water and squeeze it out completely. Add to the mashed potatoes.
3	Add the ginger-chili paste, salt and lemon juice. Mix well and keep aside.
Instructions for the Matar Filling
1	Crush the peas coarsely in a food processor.
2	Heat oil. saute the cumin seeds, ginger chili paste. Add in the crushed peas and cook. Add in salt and sugar. Cover and let the peas cook for 2 – 3 minutes until tender. Add in lemon juice and keep aside.
Instructions for the Patties
1	Make a slurry with refined flour (maida) and water. It should not be too thick nor thin.
2	Roll out the aloo layer and add in a small ball of matar filling. Cover and close with aloo layer as shown. Make 8 balls in all like this.
3	Dip in the flour slurry and roll into crushed sevai (vermicelli) coat well shake off the excess.
4	Now heat up the oil. Dip the balls one or two at a time and fry in hot oil until crisp and brown.
5	Serve hot at once with tomato ketchup.

January 27, 2025 By Gitanjali

Desserts

Coconut Til Ladoos

Celebrate the spirit of Lohri and Makar Sankranti with a bite of tradition! These 𝐒𝐞𝐬𝐚𝐦𝐞 𝐂𝐨𝐜𝐨𝐧𝐮𝐭 𝐋𝐚𝐝𝐨𝐨𝐬 are the perfect mix of nutty, sweet, and nostalgic. Packed with the nutty goodness of sesame seeds, the richness of coconut, and the wholesome sweetness of jaggery, these little treats are perfect for the season.

Whether you’re enjoying a cozy bonfire night or flying kites under the winter sun, these ladoos make every moment extra special.

Course	Sweets / Dessert
Servings	8 persons
Preparation Time	10 minutes + 15 minutes
Cook time	10 minutes
Ingredients for the Coconut Til Ladoos (1 cup = 200 ml; 1 tbsp = 15 ml)
1 cup	Grated fresh coconut
½ cup	Almonds, crushed coarsely
¾th cup	White sesame seeds
2 – 3 tbsp	Ghee
½ to ¾th	Jaggery
1 tsp	Elaichi powder
Instructions for the Coconut Til Ladoos
1	Heat 1 tbsp ghee in a non-stick pan. On a very low flame, roast the coconut for 1 – 2 minutes. Keep aside.
2	Next, roast the sesame seeds and keep aside.
3	Next, dry roast the almonds and keep aside.
4	Melt the jiggery in the pan on a low flame. (add a bit of water if required).
5	Now mix all the ingredients together. Add in the elaichi powder and mix. Shape into small ladoos and store in an air-tight container. It can be stored up to one month.

January 12, 2025 By Gitanjali

Drinks / Soup

Moroccan Lentil Soup

As winter sets in, there’s nothing better than a bowl of Moroccan Lentil Soup to keep you warm and satisfied. This comforting soup is perfect for cozy evenings, with rich, aromatic spices and a smooth, velvety texture that soothes the soul. Topped with crispy pita chips, parsley, and a hint of dukkha spice, it’s the ideal way to embrace the season. Let the warmth of this soul-soothing soup transport you straight to the heart of Morocco.

Course	Soups
Servings	2 – 4 persons
Preparation Time	1 hour soaking time + 10 minutes
Cook Time	20 – 25 minutes
Ingredients for the Moroccan Lentil Soup (1 cup = 200 ml; 1 tbsp = 15 ml)
2 tbsp	Ghee
2	Bay leaves
1	Onion, diced
3 – 4 cloves	Of garlic, minced
1 stalk	Of celery, minced
½ cup	Carrot, chopped
¾th cup	Red lentils
½ tsp	Turmeric powder
1 tbsp	Coriander powder
1 tbsp	Roasted cumin powder
	Salt to taste
1 cup	Veg stock
3 – 4 cloves	Lemon juice to taste
	Air-fried or fried pita chips to garnish
	Parsley leaves to garnish
	Dukkha spice (optional) to garnish
	Olive oil to drizzle on top
Instructions for the Moroccan Lentil Soup
1	Wash and soak lentils for 1 hour.
2	Heat ghee in a pan. Sauté the bay leaves.
3	Add in onions, garlic, celery and carrots and sauté for 1 – 2 minutes.
4	Add in the soaked red lentils, turmeric cumin seed powder and coriander powder. Add in 1½ cup of water and bring to a boil. Cover and simmer on a low flame stirring from time to time.
5	When the lentils are cooked and soft, remove from the heat. Let it cool down completely. Now remove the bay leaves and blend the soup and strain it.
6	Add the strained soup back on the pan. Thin it down a little with veg stock. Check for the seasoning. Add in salt and a little cumin powder again. Squeeze the lemon as per taste.
7	Now garnish the side with fried pita, parsley and dukkha spice and serve warm.

January 9, 2025 By Gitanjali

Drinks

Hot spiced Pineapple Mocktail

Kickstart the New Year with a burst of tropical bliss in every sip! The 𝐇𝐨𝐭 𝐒𝐩𝐢𝐜𝐞𝐝 𝐏𝐢𝐧𝐞𝐚𝐩𝐩𝐥𝐞 𝐌𝐨𝐜𝐤𝐭𝐚𝐢𝐥 combines the sweetness of ripe pineapple with the warmth of aromatic spices, creating a perfectly balanced drink that’s both refreshing and cozy. It’s the ideal way to celebrate in style—no alcohol needed. Sip on this flavourful creation and let the unique combination of tropical and spiced notes make your festivities unforgettable!

Course	Drinks
Servings	2 glasses
Preparation Time	5 minutes
Cook Time	10 minutes
Ingredients for the Hot spiced Pineapple Mocktail (1 cup = 200 ml; 1 tbsp = 15 ml)
1½ glasses	Pineapple juice (Real Brand)
½ glass	Orange juice (Real Brand)
2 tbsp	Butter
2 – 3	Cinnamon sticks
1 tsp	Cinnamon powder
A pinch of	Nutmeg powder
1 – 2 tbsp	Brown sugar
Instructions for the Hot spiced Pineapple Mocktail
1	Heat all the ingredients mentioned in a saucepan and bring to a boil
2	Reduce the heat and let it simmer for 10 – 12 minutes
3	Strain and serve warm

December 31, 2024 By Gitanjali

Appetizers

Naan Cheese Bombs

With the year winding down, it’s time to savour food that’s as comforting as it is delicious. 𝐍𝐚𝐚𝐧 𝐂𝐡𝐞𝐞𝐬𝐞 𝐁𝐨𝐦𝐛𝐬 offer the perfect bite-sized indulgence, with soft naan dough stuffed with a rich cheese filling. Infused with paneer, sun-dried tomatoes, jalapeños, and basil, they’re a little bit of everything you need for the season.

Baked or cooked on the tawa, these cheesy bombs are the ideal snack to enjoy as you reflect on the past year and toast to new beginnings.

Course	Appetizers
Servings	8 persons
Preparation Time	10 minutes + 1 hour resting
Cook Time	10 minutes
Ingredients for the Naan Cheese Bombs (1 cup = 200 ml; 1 tbsp = 15 ml)
2 cups	Maida
¼ cup	Yogurt
¼ tsp	Baking soda
¼ tsp	Baking powder
2 tbsp	Oil
	Salt to taste
	Water to bind
2 tbsp	Kalonji seeds
Ingredients for the Stuffing (1 cup = 200 ml; 1 tbsp = 15 ml)
1 cup	Grated Amul Cheese
½ cup	Paneer grated
2 tbsp	Chopped basil
2 tbsp	Chopped sun dried tomatoes
2 tbsp	Jalapenos chopped
1 tbsp	Red chili flakes
Instructions for the Dough
1	Mix the flour, baking powder, baking soda, yogurt, salt and water. Make a smooth dough.
2	Cover and keep aside for one hour.
Instructions for the Cheese Balls
1	Now roll out the dough into a thin rectangle. Cut out small roundels of the dough using a cookie cutter.
2	Now take one dough roundel, place one cheese ball on it and wrap it around. Similarly, make stuffed balls with the remaining dough. Wet the top and sprinkle the kalonji seeds.
3	Preheat the oven to 180ºC. bake the naan cheese balls on a silpat or baking sheet until it appear appears golden brown on top (10-12 minutes approx.).
4	Alternatively, you can cook them on a tawa. Turn the tawa upside down, for 2 minutes on the flame and let it brown.
5	Serve at once.

Note: Apply a little water to stick the dough balls on to the tawa.

December 30, 2024 By Gitanjali

Mains

Tarka Dahi Masala

Episode 6 of the 𝐑𝐞𝐬𝐭𝐚𝐮𝐫𝐚𝐧𝐭 𝐒𝐩𝐞𝐜𝐢𝐚𝐥 𝐒𝐞𝐫𝐢𝐞𝐬 takes a nostalgic turn with the iconic 𝐓𝐚𝐫𝐤𝐚 𝐃𝐚𝐡𝐢 𝐌𝐚𝐬𝐚𝐥𝐚 from the legendary Mewar Restaurant at Oberoi Mumbai.

Though the restaurant closed its doors over two decades ago, the memories of its rich, flavourful dishes live on. This creamy, tangy creation with its signature tarka of mustard seeds, curry leaves, and a robust onion-tomato masala was a childhood favourite for many, including me.

Recreating this dish feels like bringing a piece of history back to life—a reminder of simpler times and unforgettable flavours. Serve it with naan, rotis, or rice, and let the nostalgia warm your heart

Course	Main
Servings	4 Person
Preparation Time	Overnight (to hand curd)
Cook Time	5 – 7 minutes
Ingredients for the Tarka Dahi Masala (1 cup = 200 ml; 1 tbsp = 15 ml)
3 cups	Hung curd (full fat milk curd, hung overnight)
1 tbsp	Mustard seeds
A few	Curry leaves
2 – 3	Whole red chilies
2 tsp	Finely chopped green chilies
1 small	Onion, minced
2 tbsp	Tomatoes, finely chopped
2 tsp	Ginger garlic paste
1 tsp	Red chili powder
½ tsp	Haldi powder
1 tsp	Ginger, minced
½ tsp	Garlic minced
1 tsp	Crushed black pepper
1 tsp	Kasuri methi powder
2 tbsp	Oil
	Salt to taste
Instructions for the Tarka Dahi Masala
1	Hang the curd overnight or for 6 – 8 hours. All water should be drained. Keep it out at room temperature (the curd should be slightly sour).
2	Heat the oil. Add the mustard seeds, green chilies, curry leaves, red chilies and sauté for 1 minute. Add the onions and sauté for 1 – 2 minutes. Add in the pastes, ginger and garlic and sauté. Add in tomatoes, chili powder, haldi powder and salt, and sauté until the tomatoes are cooked and oil floats up.
3	Add black pepper and season. Now add this mixture to the dahi and mix well. Alternatively add the hung curd to the pan on low flame and cook for 1 minute along with the onion tomato masala. Season with salt as per taste.
4	Now garnish with roasted kasuri methi powder and serve warm at once.

Notes:

1. Do not cook it too much; else the curd will release water.

2. This dish has to be prepared just before eating. You can prepare the onion tomato mixture beforehand and keep aside.

3. It is preferable to use a slightly acidic dahi to impart the sour flavor. In winters a day old curd is preferred.

December 20, 2024 By Gitanjali

Older Posts

Ingredients for the Swiss Cheese Fondue (1 cup = 200 ml; 1 tbsp = 15 ml)

Instructions for the Swiss Cheese Fondue

Ingredients for the Chocolate Walnut Halwa (1 cup = 200 ml; 1 tbsp = 15 ml)

Instructions for the Chocolate Walnut Halwa

Ingredients for the Matar Ki Puri (1 cup = 200 ml; 1 tbsp = 15 ml)

Instructions for the Matar Ki Puri

Ingredients for the Aloo Matar Patties Chaat (1 cup = 200 ml; 1 tbsp = 15 ml)

Instructions for the Aloo Matar Patties Chaat

Ingredients for the Aloo Matar Patties (1 cup = 200 ml; 1 tbsp = 15 ml)

Ingredients for the Patties (1 cup = 200 ml; 1 tbsp = 15 ml)

Instructions for the Aloo Layer

Instructions for the Matar Filling

Instructions for the Patties

Ingredients for the Coconut Til Ladoos (1 cup = 200 ml; 1 tbsp = 15 ml)

Instructions for the Coconut Til Ladoos

Ingredients for the Moroccan Lentil Soup (1 cup = 200 ml; 1 tbsp = 15 ml)

Instructions for the Moroccan Lentil Soup

Ingredients for the Hot spiced Pineapple Mocktail (1 cup = 200 ml; 1 tbsp = 15 ml)

Instructions for the Hot spiced Pineapple Mocktail

Ingredients for the Naan Cheese Bombs (1 cup = 200 ml; 1 tbsp = 15 ml)

Ingredients for the Stuffing (1 cup = 200 ml; 1 tbsp = 15 ml)

Instructions for the Dough

Instructions for the Cheese Balls

Ingredients for the Tarka Dahi Masala (1 cup = 200 ml; 1 tbsp = 15 ml)

Instructions for the Tarka Dahi Masala

Ingredients for the Swiss Cheese Fondue
(1 cup = 200 ml; 1 tbsp = 15 ml)

Ingredients for the Chocolate Walnut Halwa
(1 cup = 200 ml; 1 tbsp = 15 ml)

Ingredients for the Matar Ki Puri
(1 cup = 200 ml; 1 tbsp = 15 ml)

Ingredients for the Aloo Matar Patties Chaat
(1 cup = 200 ml; 1 tbsp = 15 ml)

Ingredients for the Aloo Matar Patties
(1 cup = 200 ml; 1 tbsp = 15 ml)

Ingredients for the Patties
(1 cup = 200 ml; 1 tbsp = 15 ml)

Ingredients for the Coconut Til Ladoos
(1 cup = 200 ml; 1 tbsp = 15 ml)

Ingredients for the Moroccan Lentil Soup
(1 cup = 200 ml; 1 tbsp = 15 ml)

Ingredients for the Hot spiced Pineapple Mocktail
(1 cup = 200 ml; 1 tbsp = 15 ml)

Ingredients for the Naan Cheese Bombs
(1 cup = 200 ml; 1 tbsp = 15 ml)

Ingredients for the Stuffing
(1 cup = 200 ml; 1 tbsp = 15 ml)

Ingredients for the Tarka Dahi Masala
(1 cup = 200 ml; 1 tbsp = 15 ml)