Dine With Gitanjali - Recipes straight from the heart

Mains

Summer Lauki Stew

If your summer goal is to eat clean and feel lighter this stew needs to be on your menu.

This simple 𝐒𝐮𝐦𝐦𝐞𝐫 𝐋𝐚𝐮𝐤𝐢 𝐒𝐭𝐞𝐰 is nourishing, hydrating, and perfect for anyone looking to include more cooling, high-fibre veggies in their day. Cooked in milk, tempered with mustard seeds, curry leaves, and green chilli-ginger paste, it’s flavourful without being heavy.

Low in calories, rich in fibre, and easy on digestion it’s an effortless weight-loss recipe that still delivers comfort.

Course	Main
Servings	4 persons
Preparation Time	10 minutes
Cook time	20 minutes
Ingredients for the Summer Lauki Stew (1 cup = 200 ml; 1 tbsp = 15 ml)
2 cups	Chopped lauki (diced into 1” pcs)
1 tbsp	Oil
1 tsp	Mustard seeds
A few	Curry leaves
1 tbsp	Green chilli-ginger paste
2–2½ cups	Milk
	Salt to taste
	Sugar to taste
2 tbsp	Grated coconut
3 tbsp	Grated coriander leaves
Instructions for the Summer Lauki Stew
1	Heat the oil. Splutter the mustard seeds and curry leaves. Add the green chilli-ginger paste and cook for one minute.
2	Add the lauki pieces and cook until soft.
3	Once it softens a bit, add the milk and cook further (this may take 10–15 minutes on a low flame).
4	Once the lauki is fully cooked, add salt, sugar, grated coconut, and coriander.

Serve at once.

Note: You can replace milk with coconut milk to make it lactose-free.

May 21, 2025 By Gitanjali

Mains/ Snacks

High Protein Paneer Sandwich

Looking for a protein-packed bite that’s light, flavourful, and fuss-free? Meet the 𝐇𝐢𝐠𝐡 𝐏𝐫𝐨𝐭𝐞𝐢𝐧 𝐏𝐚𝐧𝐞𝐞𝐫 𝐒𝐚𝐧𝐝𝐰𝐢𝐜𝐡 your new no-cook favourite.

Crafted with creamy paneer, Greek yogurt, crunchy capsicum, and spring onions, this chilled sandwich is the ultimate summer saviour. A quick mix, a generous spread, and a short rest in the fridge and you’ve got a refreshing, protein-rich snack that’s light on effort, big on satisfaction.

Perfect for lunchboxes, post-workout munchies or those days when you just want something effortless and refreshing

Course	Snacks / Main
Servings	2 persons
Preparation Time	10 minutes
Cook time	Nil
Ingredients for the High Protein Paneer Sandwich (1 cup = 200 ml; 1 tbsp = 15 ml)
1 cup	Cottage cheese (cut into small pieces)
3 tbsp	Greek yogurt
½ cup	Finely chopped spring onions
½ cup	Finely chopped green capsicum
1 No.	Green chili, minced
2 tbsp	Lemon juice
	Salt to taste
	Pepper to taste
4 slices	Plain sandwich bread
Instructions for the High Protein Paneer Sandwich
1	In a mixing bowl mix together all ingredients except bread slices. Let the mixture bind together as shown. Chill in refrigerator for 1 – 2 hours.
2	In a mixing bowl mix together all ingredients except bread slices. Let the mixture bind together as shown. Chill in refrigerator for 1 – 2 hours.

May 5, 2025 By Gitanjali

Mains

Rajasthani Laal Aloo

Inspired by the bold and rustic flavours of Rajasthan, Rajasthani Laal Aloo is a fiery delight that echoes the grandeur of Rajput traditions. In the days of valour, Rajput warriors would return from hunts and prepare rich, ghee-laden delicacies that became synonymous with their rugged lifestyle. This vegetarian counterpart carries the same spirit, slow-cooked to perfection with whole red chilies, garlic, and curd, creating a melt-in-your-mouth experience.

Whether you’re a spice lover or a fan of heritage cuisine, Rajasthani Laal Aloo is a journey to the royal kitchens of Rajasthan. Every bite is an ode to flavours that have stood the test of time, bringing the essence of Rajputana straight to your plate.

Course	Main
Servings	4 persons
Preparation Time	10 – 12 minutes
Cook time	40 minutes
Ingredients for the Rajasthani Laal Aloo (1 cup = 200 ml; 1 tbsp = 15 ml)
1/3 rd cup	Ghee
1 tbsp	Cumin seeds
1 kg	Baby potatoes
2 kg	Full fat curd (preferably sour)
12 – 15	Whole fresh red chilies
8 – 10	Cloves of garlic
	Salt to taste
Instructions for the Rajasthani Laal Aloo
1	Wash and peel the baby potatoes. Prick with fork on all sides. Soak them in water for 1 hour, with 1 tbsp salt added.
2	Drain the water and dry the potatoes on a tea towel.
3	Now, heat ghee in a pan. Splutter the cumin seeds for 1 minute. Add in the garlic cloves and the potatoes. Stir for 1 – 2 minutes so that the potatoes soak the ghee.
4	Add in red chilies (washed) and stir for 1 – 2 minutes. Now add in curd. Add curd gradually in batches cooking the potatoes on a medium flame. Cover and cook. After a few minutes, stir the veg. Do not add any water to the dish. This dish has to be cooked slowly with gradual additions of curd on a medium flame. Finally once the potatoes are cooked, add salt and mix.

March 21, 2025 By Gitanjali

Mains

Sailana Dal

With every simmering pot of 𝐒𝐚𝐢𝐥𝐚𝐧𝐚 𝐃𝐚𝐥, a piece of history comes alive where food wasn’t just cooked but carefully crafted with love and legacy.

This dal carries the warmth of slow-cooked traditions, infused with aromatic spices and the essence of a bygone era. Thick, hearty, and rich in flavour, it’s a tribute to kitchens that tell stories with every meal. Originating from the royal kitchens of 𝐒𝐚𝐢𝐥𝐚𝐧𝐚 𝐏𝐚𝐥𝐚𝐜𝐞, a historic gem in 𝐌𝐚𝐝𝐡𝐲𝐚 𝐏𝐫𝐚𝐝𝐞𝐬𝐡 , this dish embodies the grandeur of culinary heritage.

A taste of nostalgia, a bowl of heritage this is more than just dal; it’s a journey back in time.

Course	Main
Servings	4 persons
Preparation Time	10 minutes + soak time
Cook time	30 minutes
Ingredients for the Sailana Dal (1 cup = 200 ml; 1 tbsp = 15 ml)
1-2	Bay leaves
2 tsp	Cumin seeds
2 Nos	Cloves, whole
2 Nos	Cinnamon sticks
2 Nos	Black elaichi
7-8	Garlic cloves
2 big	Onion, sliced
1½” piece	Ginger, crushed
3-4 tbs	Ghee
2	Green chili, chopped
1 tbsp	Red Chilli powder
½ tsp	Turmeric powder
1 tbsp	Coriander powder
1 cup	Arhar dal (toor)
1½ tbsp.	Sugar
	Salt to taste
1 full No.	Lemon juice (Indian sized)
2 cups	Water
Instructions for the Sailana Dal
1	Wash and soak the dal for 2-3 hours. Drain and keep aside.
2	Heat ghee in a cooker. Sauté the bay leaves, cinnamon, elaichi, cloves.
3	Add in the onions, ginger, garlic and green chilies. Sauté the onions on medium flame until it caramelizes.
4	Add in the red chili, turmeric and coriander powder and sauté for 1 minute.
5	Add in the soaked dal along with water. Season with salt. Cover and cook up to 2 whistles.
6	Now open the cooker. If dal is too thick, add a little more water (hot water) and stir dal. Mash it well. the dal should be a little thick in consistency.
7	Add in sugar, salt and lemon juice. Taste and adjust seasonings. Serve at once.

March 7, 2025 By Gitanjali

Drinks / Soup

Thai Style Momo Soup

With the chill of winter fading, our cravings shift to something light yet satisfying. Enter 𝐓𝐡𝐚𝐢 𝐒𝐭𝐲𝐥𝐞 𝐌𝐨𝐦𝐨 𝐒𝐨𝐮𝐩, the perfect bowl of comfort for these transition days.

This soup is packed with taste yet gentle on the stomach, combining silky coconut cream, coloruful veggies, and steamed momos warming, refreshing, and ready in 10 minutes.

As the season changes, indulge in a nourishing, satisfying soup that’s quick and easy to make.

Course	Soup
Servings	2 persons
Preparation Time	10 minutes
Cook time	10 minutes
Ingredients for the Thai Style Momo Soup (1 cup = 200 ml; 1 tbsp = 15 ml)
1 tbsp	Toasted sesame oil
1 tbsp	Minced garlic
1½ tbsp.	Red curry paste
1 tsp	Red chili paste
1 cup	Mushrooms (quartered)
1½ cups	Coconut cream
1 cup	Veg stock
1 cup	Bok choy
1 packet	Prasuma Frozen veg momos
	Red chili oil to drizzle
1 tbsp	Soya sauce (kikoman light)
1 tbsp	Brown sugar
½ No.	Lemon juice
	Salt to taste (if required)
Instructions for the Thai Style Momo Soup
1	Heat oil in a pan. Sauté the garlic, chili paste and red curry paste. Sauté the mushrooms on high heat for 2 – 3 minutes.
2	Add in the bok choy stems and sauté for 1 minute
3	Add in the coconut cream, veg stock, soya sauce and sugar. Bring it to a boil.
4	Add in the bok choy green and boil for 1 – 2 minutes. Add in lemon juice. Taste and adjust seasonings.
5	Steam the frozen momos. Pour the hot soup over the momos. Drizzle red chili oil over it and serve hot.

February 27, 2025 By Gitanjali

Breakfast/ Desserts/ Snacks

Coconut Chia Seed Pudding

During my stay at Atmantan Wellness Retreat, I discovered this light and refreshing 𝐂𝐨𝐜𝐨𝐧𝐮𝐭 𝐂𝐡𝐢𝐚 𝐒𝐞𝐞𝐝 𝐏𝐮𝐝𝐝𝐢𝐧𝐠 and knew it had to become a household staple! Smooth, cooling, and just the right balance of creamy and crunchy—it’s the kind of treat that feels indulgent yet keeps you feeling good.

Perfect for a wholesome breakfast or a guilt-free dessert, this bowl is proof that simple ingredients can create something truly delightful!

Course	Breakfast / Snacks / Dessert
Servings	1 person
Preparation Time	10 minutes + overnight
Cook time
Ingredients for the Coconut Chia Seed Pudding (1 cup = 200 ml; 1 tbsp = 15 ml)
3 tbsp	Chia seeds
½ – 1 cup	Fresh coconut milk
1 tbsp	Maple syrup
½ tsp	Vanilla essence
1 – 2 tbsp	Freshly grated coconut
4 – 5	Fresh strawberies (quartered)
1 tbsp	Roasted nuts, sliced
Instructions for the Coconut Chia Seed Pudding
1	Soak the chia seeds in coconut milk. Add in the vanilla essence and maple syrup. Refrigerate overnight or for 4 – 6 hours
2	Next morning, stir the mixture. Add in fresh coconut, fresh strawberries and roasted nuts. Serve chilled.

February 21, 2025 By Gitanjali

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

Older Posts

Ingredients for the Summer Lauki Stew (1 cup = 200 ml; 1 tbsp = 15 ml)

Instructions for the Summer Lauki Stew

Ingredients for the High Protein Paneer Sandwich (1 cup = 200 ml; 1 tbsp = 15 ml)

Instructions for the High Protein Paneer Sandwich

Ingredients for the Rajasthani Laal Aloo (1 cup = 200 ml; 1 tbsp = 15 ml)

Instructions for the Rajasthani Laal Aloo

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

Instructions for the Sailana Dal

Ingredients for the Thai Style Momo Soup (1 cup = 200 ml; 1 tbsp = 15 ml)

Instructions for the Thai Style Momo Soup

Ingredients for the Coconut Chia Seed Pudding (1 cup = 200 ml; 1 tbsp = 15 ml)

Instructions for the Coconut Chia Seed Pudding

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 Summer Lauki Stew
(1 cup = 200 ml; 1 tbsp = 15 ml)

Ingredients for the High Protein Paneer Sandwich
(1 cup = 200 ml; 1 tbsp = 15 ml)

Ingredients for the Rajasthani Laal Aloo
(1 cup = 200 ml; 1 tbsp = 15 ml)

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

Ingredients for the Thai Style Momo Soup
(1 cup = 200 ml; 1 tbsp = 15 ml)

Ingredients for the Coconut Chia Seed Pudding
(1 cup = 200 ml; 1 tbsp = 15 ml)

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)