Dine With Gitanjali - Recipes straight from the heart

Mains

Stuffed Tindas

After the festive indulgence, why not dive into something light yet totally satisfying? 𝐒𝐭𝐮𝐟𝐟𝐞𝐝 𝐓𝐢𝐧𝐝𝐚𝐬 are here to rescue your taste buds!

Each bite offers a comforting warmth and gentle spice, giving you that home-cooked love we all crave after a season of treats. These tender stuffed tindas are more than just a meal—they’re a reset, bringing wholesome comfort with every bite.

Give your palate the love it deserves with this simple yet flavourful treat—light, flavourful, and just the right amount of spice!

Course	Main
Servings	2 – 3 persons
Preparation Time	10 minutes
Cook time	25 – 30 minutes
Ingredients for the Stuffed Tindas (1 cup = 200 ml; 1 tbsp = 15 ml)
½ cup	Yellow moong dal
8 – 10	Tindas
2 tbsp	Ghee
1 tbsp	Jeera
A pinch	Hing
2 Nos	Green chilies, finely chopped
1 tbsp	Adrak (ginger), minced.
	Salt to taste
1 tbsp	Mustard seeds
½ tsp	Turmeric powder
	Curry leaves
1 No.	Lemon juice
	Coriander leaves, finely chopped for garnish
Instructions for the Stuffed Tindas
1	Wash and soak the moong dal for 1 – 2 hours. Drain and keep aside.
2	Heat 1 tbsp of ghee in a pan. Sauté the hing, jeera, green chilies, ginger and turmeric. Add in the soaked moong dal. Season with salt. Add in a little water and cover and cook the dal until its done. (Do not make it mushy). Add in half of the lemon juice and keep aside.
3	Peel the tindas and scoop out the tindas. Boil the scooped tindas and keep aside to cool.
4	Now, add the yellow dal mixture, 1 tbsp, in each scooped tinda.
5	Now, take remaining 1 tbsp ghee in a pan. Sauté the mustard seeds and curry leaves. Put the tindas in the pan. Drizzle a little water. Cover and cook until soft. Once done, garnish with fresh coriander leaves, season with salt and lemon juice and serve.

November 9, 2024 By Gitanjali

Drinks

Liver Detox Tea

After the indulgence of Diwali, your body might need a little help to reset. 𝐋𝐢𝐯𝐞𝐫 𝐃𝐞𝐭𝐨𝐱 𝐓𝐞𝐚 is the perfect way to support your liver and cleanse your system. Drink it first thing on an empty stomach for the next 15 days to kickstart your day with a sense of balance and well-being.

Remember, don’t be harsh on yourself after the festivities. This simple step can help you feel lighter and more energized, giving you the gentle boost you need to ease back into your routine.

Course	Appetizer
Servings	1 Person
Preparation Time	10 minutes
Ingredients for the Liver Detox Tea (1 cup = 200 ml; 1 tbsp = 15 ml)
1 inch	Ginger, grated
¼ tsp	Cinnamon powder
¼ tsp	Turmeric powder
A Pinch	Of black pepper
1 cup	Hot water
1 tsp	Apple cider vinegar (mother brand)
Instructions for the Liver Detox Tea
1	Steep the ginger, turmeric, cinnamon and black pepper in hot water for 10 minutes. Strain.
2	Add in 1 tsp apple cider vinegar and stir.
3	Sip this on an empty stomach each morning for 15 days.

November 7, 2024 By Gitanjali

Desserts

Baklava Sticks

Get ready to sweeten your Diwali celebrations!

Presenting the delicious 𝐁𝐚𝐤𝐥𝐚𝐯𝐚 𝐒𝐭𝐢𝐜𝐤𝐬 in today’s 𝐃𝐢𝐰𝐚𝐥𝐢 𝐒𝐨𝐢𝐫é𝐞 series— the final treat! This beloved dessert, with roots in Turkish cuisine, symbolizes the richness of tradition and togetherness. Layered with flaky phyllo pastry and a blend of nuts, each bite is infused with fragrant rosewater syrup—a perfect harmony of flavours that mirrors the joy of festive gatherings.

As families come together to celebrate the triumph of light over darkness, these baklava sticks add a touch of elegance to the festive table. Garnished with dried rose petals and a hint of edible gold, they are not just a treat for the palate but also a feast for the eyes.

I had so much fun creating this Diwali Soirée series, and I hope these exquisite treats inspire you to gather your loved ones and embody the spirit of Diwali—warmth, love, and the celebration of shared moments. Wishing everyone a very happy Diwali 🪔

Course	Dessert
Servings	4 persons (6 “ sticks)
Preparation Time	20 minutes
Cook time	40 – 50 minutes
Ingredients for the Baklava Sticks (1 cup = 200 ml; 1 tbsp = 15 ml)
6 sheets	Phyllo dough
½ cup	Butter melted
1/2 cup	Almonds (unsalted)
½ cup	Walnuts or pecan nuts
½ cup	Shelled pistachios (unsalted)
½ cup	Powdered sugar
1 tsp	Cinnamon powder
Ingredients for the Syrup (1 cup = 200 ml; 1 tbsp = 15 ml)
1 cup	Sugar
1 cup	Water
2 tbsp	Rose water
2 – 3	Cinnamon sticks
1 No	Lemon juice
	Dried rose petals to garnish
	Edible gold varak for garnish
Instructions for the Baklava Sticks
1	Crush all the 3 nuts into fine pieces using a nut crusher, or blitz them in a food processor for 1 minute. Add in the cinnamon powder and sugar, and mix well. Keep aside.
2	Melt the butter. Now take one phyllo sheet. Brush with melted butter. Sprinkle the nut mixture all over. Now using your fingers, you have to push and slide the dough scrunching it up looking like a Chinese fan shape. Cut them in the middle into two. Finish remaining baklava sticks in the same way. Keep them covered with a muslin cloth as it dries up fast. Brush all over the sticks and on the sides with remaining melted butter.
3	Preheat your oven to 175℃. Bake the sticks in a pre-heated oven for 40 minutes. Take it out and let the sticks cool completely.
4	Now prepare the syrup using water, sugar, rose water cinnamon sticks and lemon juice. Let it boil for about 12 minutes. It should not be too tick nor too thin.
5	Now pour the hot syrup over the cooled baklava sticks. This part is very crucial for a crunchy baklava. It is important the sticks are cooled completely. Garnish with dried rose petals and gold varak and serve. This can be kept covered for upto a week.

October 31, 2024 By Gitanjali

Desserts

Kaju Katli Truffles

With Diwali just around the corner, the joy of celebration fills the air! This festival of lights brings families together to create cherished memories, illuminate homes with diyas, and indulge in delicious flavours that evoke warmth and happiness.

In this episode of the 𝐃𝐢𝐰𝐚𝐥𝐢 𝐒𝐨𝐢𝐫é𝐞, classic Kaju Katli gets a delicious twist with 𝐊𝐚𝐣𝐮 𝐊𝐚𝐭𝐥𝐢 𝐓𝐫𝐮𝐟𝐟𝐥𝐞𝐬! Imagine the rich, nutty heart of kaju katli, enveloped in a creamy blend of luscious cream cheese and fragrant elaichi, all cloaked in a velvety layer of dark chocolate. This delightful fusion elevates traditional Indian sweets to a whole new level of indulgence, making it the perfect treat to share with loved ones and enhance your Diwali celebrations.

So gather around, savor the sweetness, and let the festivities shine bright! ✨

Course	Dessert
Servings	6 persons
Preparation Time	10 minutes
Cook Time	1 hour
Ingredients for the 𝐊𝐚𝐣𝐮 𝐊𝐚𝐭𝐥𝐢 𝐓𝐫𝐮𝐟𝐟𝐥𝐞𝐬 (1 cup = 200 ml; 1 tbsp = 15 ml)
250 gms	Fresh kaju katli
25 gms	Cream cheese (at room temperature)
½ tsp	Elaichi powder
100 gms	Dark chocolate
Instructions for the 𝐊𝐚𝐣𝐮 𝐊𝐚𝐭𝐥𝐢 𝐓𝐫𝐮𝐟𝐟𝐥𝐞𝐬
1	Mash the kaju katlis using a fork or blitz them in a food processor for 1 minute.
2	Mix the kaju katli crumbs along with the cream cheese and elaichi powder. Shape into small round balls (15 – 20 grms each) and chill in fridge for 20 – 30 minutes.
3	Now melt the dark chocolate in a double boiler. Dip the kaju katli balls in the dark chocolate and shake off the excess.
4	Refrigerate again for 15-20 minutes.
5	Kaju katli truffles are now ready to eat. They can be stored in refrigerator for 2 – 3 days.

October 30, 2024 By Gitanjali

Desserts

Coffee Rasgulla Tiramisu

A perfect Diwali dessert does exist!

In today’s 𝐃𝐢𝐰𝐚𝐥𝐢 𝐒𝐨𝐢𝐫é𝐞, we’re featuring 𝐂𝐨𝐟𝐟𝐞𝐞 𝐑𝐚𝐬𝐠𝐮𝐥𝐥𝐚 𝐓𝐢𝐫𝐚𝐦𝐢𝐬𝐮, a delightful twist on your favourites.
This fusion brings together the richness of tiramisu and the charm of coffee-soaked rasgullas. All you need is a few simple ingredients and a dash of finesse to make it happen!

Treat your guests to a dessert that’s as unique as it is delicious—a perfect way to end the night on a sweet note.
Stay tuned for more one-of-a-kind, delightful recipes to make your Diwali extra special!

Servings	4 persons
Course	Dessert
Preparation Time	10 – 15 minutes
Chill Time	1 hour
Ingredients for the Coffee Rasgulla Tiramisu (1 cup = 200 ml; 1 tbsp = 15 ml)
12 nos.	Rasgullas, store bought
1 cup	Mascarpone cheese
1 cup	Whipped cream
To taste	Powdered sugar
1 – 2 tbsp	Kahlua
2 tsp	Vanilla essence
2 tbsp	Instant coffee powder
1 cup	Warm water
	Cocoa powder to dust
Instructions for the Coffee Rasgulla Tiramisu (1 cup = 200 ml; 1 tbsp = 15 ml)
1.	Squeeze out the syrup of the rasgullas. Keep aside.
2.	Make a strong coffee concoction with instant coffee powder and hot water. Dip the squeezed rasgullas in this mixture and keep aside.
3.	Meanwhile, mix the mascarpone cheese, whipped cream, kahlua and vanilla essence. Taste and add powdered sugar (adjust the sweetness as per your liking).
4.	Now pipe the mixture a little in a glass or bowl. Put the coffee dipped Rasgulla 3 pcs on it (squeeze off excess coffee liquid). Top with some mascarpone mixture.
5.	Dust cocoa powder on top. Repeat with remaining 3 glasses (in all makes 4 martini glasses).
6.	Chill in the fridge for 1 – 2 hours and serve.

October 29, 2024 By Gitanjali

Appetizers

Tawa Paneer Pizza Bites

As we light up the festive season, let’s celebrate with a delicious twist! Diwali is all about creating cherished moments with family and indulging in flavours that connect us.

Introducing the delightful 𝐓𝐚𝐰𝐚 𝐏𝐚𝐧𝐞𝐞𝐫 𝐏𝐢𝐳𝐳𝐚 𝐁𝐢𝐭𝐞𝐬 in Episode 6 of our Diwali Soirée series! These crispy paneer slices are smothered in rich homemade pizza sauce and topped with gooey cheese, bringing together the best of Indian and Italian flavours.

So, gather your loved ones and indulge in these scrumptious bites that are sure to spark the festive spirit! Stay tuned for more delectable recipes to make your Diwali celebrations even more special!

Course	Appetizer
Servings	4 persons
Preparation Time	5 minutes
Cook time	10 minutes
Ingredients for the Tawa Paneer Pizza Bites (1 cup = 200 ml; 1 tbsp = 15 ml)
1/2 cup	Cottage cheese (Paneer)
	Oil for cooking
	Salt to taste
	Grated cheese
2 – 3 tbsp	Basil for garnish
Ingredients for the Pizza Sauce (1 cup =200 ml; 1 tbsp = 15 ml)
2 tbsp	Olive oil
3 – 4 cloves	Garlic, minced
6 – 8	Tomatoes (use red ones)
2 – 3 tbsp	Tomato paste
1 tsp	Sugar
1 tsp	Dried oregano
3 – 4	Basil leaves
	Chili flakes to taste
	Salt to taste
	Tabasco as per taste
Instruction for the Tawa Paneer Pizza Bites
1	Cut the paneer into rectangular slices as shown in the recipe.
2	Saute on a tawa on three sides with a little oil. Season with salt and keep aside.
3	Now add the pizza sauce (1 tbsp) on each cooked paneer slice. Top with grated cheese and chili flakes. Cover and cook once again on the tawa until the cheese melts.
4	Garnish with fresh basil leaves and serve at once.
Instruction for the Pizza Sauce
1	Boil the tomatoes in water until the skin peels off. Drain the liquid, remove the skin and chop the tomatoes.
2	Now, heat the olive oil . Sauté the garlic. Add in chopped tomatoes, tomato paste, sugar, salt and herbs. Cook until the water dries up and the sauce thickness to your desired consistency.
3	Add in the chili flakes, tabasco and adjust the other seasonings as per your taste.
4	Let the sauce cool completely before using it on the pizza. You can store the left over sauce in fridge for upto a week.

October 28, 2024 By Gitanjali

Appetizers

Asian Sticky Baby Potatoes

As we get closer to Diwali, let’s sprinkle some extra magic into the festivities! In this episode of ‘Diwali Soirée,’ I’m whipping up a dish that’s bound to steal the spotlight 𝐀𝐬𝐢𝐚𝐧 𝐒𝐭𝐢𝐜𝐤𝐲 𝐁𝐚𝐛𝐲 𝐏𝐨𝐭𝐚𝐭𝐨𝐞𝐬!

These tender, flavour-packed bites bring a dash of Indo-Chinese to your festive table. They’re not just delicious; they’re also super easy to prepare, making them a hassle-free option for your celebrations.

Whether you’re looking to impress your guests or simply want a treat that’s a little different, these potatoes are ready to be the star of your spread.

Celebrate with unique flavours and stay tuned for more in this delicious series! 🥳

Course	Appetizer
Servings	4 persons
Preparation Time	20 minutes
Cook time	30 minutes
Ingredients for the Asian sticky baby potatoes (1 cup = 200 ml; 1 tbsp = 15 ml)
2 cups	Fried baby potatoes
2- 3 tbsp	Butter
8-10 cloves	Garlic minced
2 tbsp	Green chilies minced
2 tbsp	Red chili flake
2 tbsp	Light soya sauce
1 tbsp	Oyster sauce
1-2 tbsp	Vinegar
	Salt (taste and add)
1 tsp	Sugar (optional)
3 tbsp	Coriander leaves chopped
2 tbsp	Fresh parsley chopped
Instructions for the Asian sticky baby potatoes
1	In a pan, melt the butter over medium heat. Add the minced garlic, green chilies, and red chili flakes, and sauté until fragrant.
2	Add the fried baby potatoes to the pan. Pour in the soy sauce, oyster sauce and vinegar , tossing until each potato is well-coated.
3	Sprinkle the chopped coriander and parsley over the potatoes, giving them a final toss to combine.
4	Serve warm and enjoy.

October 27, 2024 By Gitanjali

Appetizers

Guacamole Papdi

As we dive into Episode 4 of the Diwali Soirée series, the festive spirit is absolutely alive! Diwali is more than just a celebration, it’s a time for creating beautiful memories with loved ones and indulging in flavours that bring us together.

In this episode, we’re adding a fun twist to our celebrations with Guacamole Papdi! Imagine crispy papdi topped with a generous helping of creamy guacamole, combining the crunch of traditional Indian snacks with the fresh taste of Mexican flair. It’s a delightful fusion that adds a unique twist to Diwali spread and is perfect for sharing with friends and family.

So, gather your loved ones, indulge in this exciting flavour combination, and let the festive celebrations begin!

Course	Appetizer
Servings	4 persons
Preparation Time	10 minutes
Cook time	15 minutes
Ingredients for the Papdi (1 cup = 200 ml; 1 tbsp = 15 ml)
1/2 cup	makai ka atta
½ cup	refined flour ( maida)
2 tbsp	tbsp oil
	Salt to taste
	Warm water as required
	Oil for frying
Ingredients for the Guacamole (1 cup = 250 ml)
2 Nos.	Large Avocadoes
1/2	Tomato finely chopped
5 to 6 nos	Spring Onions finely chopped
5 to 6 slices	Jalapenos finely chopped
1 No	Green chilli seeds removed and finely chopped
¼ cup	Coriander leaves finely chopped
2 Tbsp	Mayonnaise (plain) or Greek-style hung curd
1 to 2 cloves	Garlic finely chopped
1/2	Lemon squeezed
	Salt to taste
Instruction for the Papdi
1	Mix together the dough for papdis with ingredients mentioned above . Rest out the dough for 20 min
2	Roll out the dough with the help of flour into a very thin rectangle. Prick it all over with a fork . Cut into round discs with a help of a cookie cutter.
3	Airfry, bake or fry the same . The discs should be crisp. (I prefer the fried ones)
Instruction for the Guacamole
1	Scoop out the green flesh from the ripe avocados and mash well with a fork.
2	Immediately squeeze the lemon before the avocado turns brown.
3	Add rest of the ingredients and mix well.
4	Chill in refrigerator.
Instruction to assemble
1	Spoon one tsp of guacamole on each papdi garnish with some greens ( spring onion) or coriander leaves and serve at once

October 25, 2024 By Gitanjali

Appetizers

Sticky Spiced Cashews

Diwali is just around the corner, and as you prepare for the festive cheer, I’m thrilled to bring you Episode 3 of the Diwali Soirée series!

Say hello to your new party favorite 𝐒𝐭𝐢𝐜𝐤𝐲 𝐒𝐩𝐢𝐜𝐞𝐝 𝐂𝐚𝐬𝐡𝐞𝐰𝐬 . Roasted to perfection, these sweet and savory bites are perfect for hosting your festive gatherings or as a thoughtful, homemade gift.

Deliciously indulgent, yet so simple, they’re bound to impress and keep the celebrations going. Treat your guests to something unique and flavourful this Diwali, and stay tuned for more festive delights!

Course	Appetizer
Servings	Makes 1 cup
Preparation Time	10 minutes
Cook time	20-25 minutes
Ingredients for the Sticky Spiced Cashews (1 cup = 200 ml; 1 tbsp = 15 ml)
1 cup	Cashews (plain unsalted)
½ cup	Maple syrup
1 tbsp	Oil
1 tsp	Red chili powder
½ tsp	Turmeric powder
1 tsp	Coriander seed powder
1 tsp	Cumin seed powder
2 – 3 tbsp	White sesame seeds
	Chaat masala to taste
A handful	Curry leaves
	Sea salt to taste
Instruction for the Sticky Spiced Cashews (1 cup = 200 ml; 1 tbsp = 15 ml)
1	Mix the maple syrup and cashews.
2	Heat oil, sauté the spices and then mix with the sweetened cashews.
3	Add in sesame seeds and mix well.
4	Preheat the oven to 180℃.
5	On a silpat spread the cashew mixture. Roast in a preheated oven until its caramelized and cashews are toasted. Remove from over after 15-20 minutes and let it cool completely. It gets crunchier as it cools.
6	Meanwhile, toast the curry leaves in a pan until crisp. Crush them coarsely. Add to the toasted cashews. Add sea salt on top, cool completely. Break into small pieces and serve. (can be stored on an airtight container for up to a week).

October 22, 2024 By Gitanjali

Appetizers

Healthy Oats Chivda

As Diwali approaches it’s time to add some tasty and guilt-free treats to your celebrations.

Introducing 𝐇𝐞𝐚𝐥𝐭𝐡𝐲 𝐎𝐚𝐭𝐬 𝐂𝐡𝐢𝐯𝐝𝐚, in today’s ‘Diwali Soirée’ series.

This delicious chivda combines the nutritious goodness of oats, poha, and makhana, all roasted to golden perfection. It is infused with aromatic mustard seeds, crisp curry leaves, and a hint of green chili heat before being mixed with peanuts, chana dal, and delicate coconut slices for an additional bite. A splash of lemon juice, a sprinkling of sugar, and a dash of spices round out this incredibly tasty combination!

Serve it to your guests or eat it as a quick snack between Diwali celebrations. It’s nutritious, flavourful, and sure to add a festive sparkle to your celebrations! Stay tuned for more vibrant, healthy bites to keep the festivities going!✨

Course	Appetizer / Snacks
Servings	4 persons
Preparation Time	10 minutes
Cook time	10 minutes
Ingredients for the Healthy Oats Chivda (1 cup = 200 ml; 1 tbsp = 15 ml)
½ cup	Rolled oats
1 cup	Poha (thin flakes)
½ cup	Makhana
1 – 2 tbsp	Ghee
1 tsp	Mustard seeds
A pinch of	Hing (Asafoetida)
A few	Curry leaves
¼th cup	Carrots, julienned
2 tbsp	Roasted peanuts, crushed coarsely
¼th cup	Roasted white sesame seeds
3 – 4	Green chilies, slit into 2 halves
¼th cup	Peanuts
2 tbsp	Chana dal
¼th cup	Dry coconut slices
2 tbsp	Raisins (kishmish)
	Salt to taste
	Haldi powder
	Lemon juice to taste
	Powdered sugar as per taste
Instructions for the Healthy Oats Chivda
1	Dry roast the poha, oats and makhanas separately on a low flame for 5 – 7 minutes
2	Take ghee in a pan. Sauté the mustard seeds, curry leaves, hing, green chilies, peanuts, chana dal, coconut and the spices mentioned.
3	Add in lemon juice. Now mix this with the dry roasted ingredients.
4	Add sugar and salt, and mix wells. Taste and season.

October 19, 2024 By Gitanjali

Older Posts

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

Instructions for the Stuffed Tindas

Ingredients for the Liver Detox Tea (1 cup = 200 ml; 1 tbsp = 15 ml)

Instructions for the Liver Detox Tea

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

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

Instructions for the Baklava Sticks

Ingredients for the 𝐊𝐚𝐣𝐮 𝐊𝐚𝐭𝐥𝐢 𝐓𝐫𝐮𝐟𝐟𝐥𝐞𝐬 (1 cup = 200 ml; 1 tbsp = 15 ml)

Instructions for the 𝐊𝐚𝐣𝐮 𝐊𝐚𝐭𝐥𝐢 𝐓𝐫𝐮𝐟𝐟𝐥𝐞𝐬

Ingredients for the Coffee Rasgulla Tiramisu (1 cup = 200 ml; 1 tbsp = 15 ml)

Instructions for the Coffee Rasgulla Tiramisu (1 cup = 200 ml; 1 tbsp = 15 ml)

Ingredients for the Tawa Paneer Pizza Bites (1 cup = 200 ml; 1 tbsp = 15 ml)

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

Instruction for the Tawa Paneer Pizza Bites

Instruction for the Pizza Sauce

Ingredients for the Asian sticky baby potatoes (1 cup = 200 ml; 1 tbsp = 15 ml)

Instructions for the Asian sticky baby potatoes

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

Ingredients for the Guacamole (1 cup = 250 ml)

Instruction for the Papdi

Instruction for the Guacamole

Instruction to assemble

Ingredients for the Sticky Spiced Cashews (1 cup = 200 ml; 1 tbsp = 15 ml)

Instruction for the Sticky Spiced Cashews (1 cup = 200 ml; 1 tbsp = 15 ml)

Ingredients for the Healthy Oats Chivda (1 cup = 200 ml; 1 tbsp = 15 ml)

Instructions for the Healthy Oats Chivda

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

Ingredients for the Liver Detox Tea
(1 cup = 200 ml; 1 tbsp = 15 ml)

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

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

Ingredients for the 𝐊𝐚𝐣𝐮 𝐊𝐚𝐭𝐥𝐢 𝐓𝐫𝐮𝐟𝐟𝐥𝐞𝐬
(1 cup = 200 ml; 1 tbsp = 15 ml)

Ingredients for the Coffee Rasgulla Tiramisu
(1 cup = 200 ml; 1 tbsp = 15 ml)

Instructions for the Coffee Rasgulla Tiramisu
(1 cup = 200 ml; 1 tbsp = 15 ml)

Ingredients for the Tawa Paneer Pizza Bites
(1 cup = 200 ml; 1 tbsp = 15 ml)

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

Ingredients for the Asian sticky baby potatoes
(1 cup = 200 ml; 1 tbsp = 15 ml)

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

Ingredients for the Guacamole
(1 cup = 250 ml)

Ingredients for the Sticky Spiced Cashews
(1 cup = 200 ml; 1 tbsp = 15 ml)

Instruction for the Sticky Spiced Cashews
(1 cup = 200 ml; 1 tbsp = 15 ml)

Ingredients for the Healthy Oats Chivda
(1 cup = 200 ml; 1 tbsp = 15 ml)