Mains

Rajasthani Laal Aloo

Mains

Sailana Dal

Drinks / Soup

Thai Style Momo Soup

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
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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
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
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
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
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
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
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
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
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