Desserts

Sitaphal Rabri

Appetizers

Thecha Hummus

Desserts

Desi Dubai Chocolate

Desserts

Sitaphal Rabri

Festive celebrations feel even sweeter with a little homemade mithai! 💛✨

This Sitaphal Rabri brings together the natural sweetness of seasonal custard apples, rich creamy milk and delicate flavours of saffron and cardamom.

Smooth, indulgent and full of festive goodness, it’s a delightful dessert to share with your loved ones.

Add a touch of homemade sweetness to your Diwali celebrations with this seasonal treat! 🌸

Course Dessert
Servings 4 persons
Preparation Time 20 minutes
Cook Time 30 minutes, plus 2 hours refrigeration time

Ingredients for the Sitaphal Rabri

(1 cup = 200 ml, 1 tbsp = 15 ml)
1 litre Full-fat milk
1 cup (deseeded) Sitaphal (custard apple)
3–4 tbsp Sugar (adjust to taste)
½ tsp Cardamom powder
8–10 strands Saffron
2 tbsp Chopped pistachios
1 tbsp Chopped almonds

 

Instructions for the Sitaphal Rabri
1. Prepare the Sitaphal: Scoop out the flesh of the custard apples and carefully remove all the seeds. Refrigerate the pulp until required.
2. Reduce the milk: Heat milk in a heavy-bottomed pan. Bring it to a boil and simmer on low heat, stirring occasionally.
3. Make the rabri: Keep scraping the cream (malai) that forms on the sides of the pan and fold it back into the milk. Continue simmering until the milk reduces to approximately half its original quantity and becomes thick and creamy.
4. Sweeten and flavour: Add sugar, cardamom powder and saffron. Mix well and cook for another 3–4 minutes.
5. Cool completely: Switch off the flame and allow the rabri to cool to room temperature. Refrigerate until chilled.
6. Add sitaphal: Once the rabri is completely chilled, gently fold in the fresh sitaphal pulp.
7. Garnish and serve: Top with chopped pistachios and almonds. Serve chilled.

Tips

1. Always add sitaphal pulp only after the rabri has cooled completely. Never cook the fruit pulp with hot milk.

2. Use ripe, sweet sitaphal for the best flavour.

3. Keep the rabri slightly thick, as the fruit pulp will add moisture.

4. Add the sitaphal just before serving or a few hours ahead, and keep refrigerated.

Festive Tip

Serve in individual earthenware bowls or small dessert glasses, garnished with pistachios and a few saffron strands. Perfect for your Diwali table.

November 6, 2026 By
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Appetizers

Thecha Hummus

Looking for a bold and flavourful twist on a classic dip? 🌶️✨

This Thecha Hummus brings together creamy chickpeas, green chillies, garlic and a hint of ginger for a delicious fusion of Indian spice and Mediterranean goodness.

Finished with a sizzling curry leaf and green chilli tadka, it’s rich, zesty and full of flavour.

A perfect dip to serve with pita bread, crackers or crunchy vegetables at your next gathering! 💚

Course Appetizer
Servings 6–8 persons
Preparation Time Overnight soaking
Cook Time 10–15 minutes, plus 2 hours or more of refrigeration time

Ingredients for the Thecha Hummus

(1 cup = 200 ml, 1 tbsp = 15 ml)
For the Hummus
2 cups approx. (350–400 gms) Boiled chickpeas
4 cloves Garlic
3–4 Nos. Green chillies (adjust to taste)
1 inch piece Ginger
4 tbsp Tahini paste
4 tbsp Lemon juice
4 tbsp Olive oil
1 tsp or to taste Salt
¼ cup Cold water (as required, for consistency)
For Garnish
3 tbsp Ghee or olive oil
15–20 Curry leaves
4 Nos. Green chillies (slit lengthwise)

 

Instructions for the Thecha Hummus
1. Prepare the chickpeas: Soak chickpeas overnight, pressure cook until soft and drain. Allow to cool.
2. Blend: Add boiled chickpeas, garlic, green chillies, ginger, tahini, lemon juice, olive oil and salt to a blender.
3. Make it creamy: Blend until smooth, gradually adding cold water to achieve a creamy, silky consistency.
4. Plate: Transfer to a shallow serving bowl and spread evenly. Make a small well in the centre.
5. Prepare Tadka: Heat ghee or olive oil in a small pan. Add curry leaves and slit green chillies. Fry until the curry leaves turn crisp and the chillies are lightly blistered.
6. Garnish: Pour the hot tadka generously over the hummus.

 

To Serve

Serve with:
i. Pita bread
ii. Lavash
iii. Crackers
iv. Vegetable crudités

Tips

1. You can prepare the hummus a day ahead and refrigerate it. Add the hot curry leaf and green chilli tadka just before serving for the best flavour and presentation.

November 6, 2026 By
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Desserts

Desi Dubai Chocolate

Give your traditional soan papdi a delicious makeover! 🍫✨

This Desi Dubai Chocolate combines soan papdi, creamy pistachio butter and a rich dark chocolate coating for a delightful twist on a classic Indian sweet.

Soft, nutty and chocolatey, these bite-sized treats are perfect for festive celebrations, gifting or satisfying your sweet cravings.

A little desi sweetness with a whole lot of chocolate indulgence!

Course Dessert
Servings 6–8 persons
Preparation Time 20 minutes
Cook Time

Ingredients for the Desi Dubai Chocolate

(1 cup = 200 ml, 1 tbsp = 15 ml)
For the Desi Dubai Chocolate
1 packet Ready-made soan papdi
3–4 tbsp Pistachio nut butter (adjust as required to bind) (I use Moments Creamy Pistachio Spread)
For the Chocolate Coating
200 gms Dark chocolate
2–3 tbsp Chopped pistachios
1 tsp Neutral oil (optional, for a smoother finish)
For Garnish
2 tbsp Finely chopped pistachios

 

Instructions for the Desi Dubai Chocolate
1. Crumble the soan papdi finely in a bowl.
2. Add pistachio paste and mix until it comes together into a dough-like consistency.
3. Shape into small balls and refrigerate until firm.
4. Melt dark chocolate using a double boiler or microwave.
5. Mix in chopped pistachios.
6. Dip each soan papdi ball into the chocolate, coating it completely.
7. Place on a lined tray, garnish with chopped pistachios and refrigerate until set.

Tips

1. Add the pistachio paste gradually. Soan papdi can become too soft if you add too much.

November 5, 2026 By
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Appetizers

Green Goodness Rice Paper Tartlets

Looking for a fresh and crunchy appetizer to add a little excitement to your festive spread? 🥑✨

These Green Goodness Rice Paper Tartlets combine crispy rice paper with creamy avocado, edamame, a hint of spice and a zesty dressing.

Light, colourful and bursting with flavour, these bite-sized treats are perfect for parties and get-togethers.

A delightful mix of freshness, crunch and goodness in every bite! 💚

Course Appetizer
Servings 4–6 persons (Makes approximately 16–20 canapés)
Preparation Time 20 minutes plus 1 hour chilling time
Cook Time 10 minutes

Ingredients for the Green Goodness Rice Paper Tartlets

(1 cup = 200 ml, 1 tbsp = 15 ml)
For the Crispy Rice Paper
4–5 Nos. Rice paper sheets
As required Oil, for deep frying
For the Topping
1 No. Medium ripe avocado, diced
½ cup Boiled and shelled edamame
2 tbsp Finely chopped spring onion greens
½ tsp Mixed sesame seeds, roasted
1 tbsp Kewpie mayonnaise
1–2 tsp Sriracha sauce
1 tsp Soya sauce
1 tbsp Oil
1 tbsp Lemon juice
To taste Salt
For Garnishing
As required Sriracha hot sauce, for drizzling
A few Roasted sesame seeds (optional)

 

Instructions for the Green Goodness Rice Paper Tartlets
Prepare the Crispy Rice Paper
1. Heat oil in a deep pan.
2. Cut the rice paper sheets into small pieces or desired shapes using scissors.
3. Carefully drop one piece at a time into the hot oil. The rice paper will puff up almost instantly.
4. Remove immediately using a slotted spoon and place on absorbent kitchen paper.
5. Repeat with the remaining rice paper pieces.
Prepare the Topping
6. In a mixing bowl, combine diced avocado, boiled edamame and finely chopped spring onion greens.
7. Add roasted sesame seeds, Kewpie mayonnaise, Sriracha sauce, soya sauce, oil and lemon juice.
8. Season with salt to taste.
9. Gently mix everything together, ensuring the avocado retains its texture without getting mashed.
10. Refrigerate the prepared topping until ready to serve.
Assemble the Rice Paper Tartlets
11. Just before serving, spoon a little of the chilled avocado and edamame mixture onto each crispy rice paper canapé.
12. Drizzle with Sriracha hot sauce.
13. Finish with a sprinkle of roasted sesame seeds, if desired.
14. Serve immediately while the rice paper is beautifully crisp.

Tips

1. Fry the rice paper just before serving or a few hours in advance and store it in an airtight container to maintain its crispness.

2. Keep the avocado and edamame topping chilled and assemble the tartlets just before serving to prevent the rice paper from becoming soggy.

3. Add salt carefully, as soya sauce and Sriracha already contain salt.

November 5, 2026 By
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Appetizers

Dal Pakwan Cups

Give the classic Sindhi favourite a festive twist with these delicious Dal Pakwan Cups! 🪔✨

Inspired by Chef Saransh Goila, these crispy baked pakwan cups are filled with flavourful chana dal and topped with tangy chutneys, pickled onions and fresh coriander.

A perfect bite-sized appetiser to add a little crunch and flavour to your Diwali celebrations! 💛

Course Appetizer
Servings 10 persons
Preparation Time
Cook Time

Ingredients for the Dal Pakwan Cups

(1 cup = 200 ml, 1 tbsp = 15 ml)
For the Dal
2 cups Chana dal, soaked for 1–2 hours
½ tsp Turmeric powder
1 tsp Salt
Water As required
For the Tadka
1 tbsp Oil
1 tsp Jeera
2 Nos. Green chillies, finely chopped
A pinch Hing
½ tsp Red chilli powder
½ tsp Amchur powder
2 tbsp Chopped coriander leaves
2 tsp Ghee
For the Baked Pakwan Cups
1½ cups Maida
½ cup Whole wheat atta
½ tsp Salt
½ tbsp Jeera
1 tsp Ajwain
1½ tbsp Oil
 Cold water As required
For Garnishing
Imli chutney
Green chutney
Finely chopped pickled onions
Fresh coriander
Pickled onions

 

 

Instructions for the Dal Pakwan Cups
Prepare the Dal
1. Add the soaked chana dal to a pressure cooker along with salt, turmeric powder and water.
2. Pressure cook for 2–3 whistles until the dal is cooked but still retains some texture.
3. Roughly mash the dal using a spoon or masher.
Prepare the Tadka
1. Heat oil in a pan. Add jeera, hing and finely chopped green chillies.
2. Add red chilli powder and mix well.
3. Pour the prepared tadka over the cooked dal.
4. Add amchur powder and adjust the seasoning.
5. Finish with ghee and freshly chopped coriander leaves.
Prepare the Baked Pakwan Cups
1. In a mixing bowl, combine maida, whole wheat atta, salt, jeera, ajwain and oil.
2. Rub the oil into the flour mixture and gradually add cold water to knead a firm dough.
3. Allow the dough to rest for 10–15 minutes.
4. Divide the dough into portions and roll each portion thinly, like a roti.
5. Cut into circles and gently place them over tart moulds to create cup shapes.
6. Prick the dough all over with a fork to prevent puffing while baking.
7. Bake in a preheated oven at 180°C until golden and crisp.
8. Allow the pakwan cups to cool completely before carefully removing them from the moulds. Store in an airtight container until required.
Assemble the Dal Pakwan Cups
1. Just before serving, fill each crispy pakwan cup with warm dal.
2. Drizzle with imli chutney and green chutney.Garnish with finely chopped pickled onions and fresh coriander.
3. Serve immediately while the pakwan cups are crisp.

Tip

Prepare the dal and baked pakwan cups a day in advance and store the cups in an airtight container. Assemble just before serving so the pakwan stays beautifully crisp. This makes them a perfect make-ahead appetiser for your Diwali celebrations!

November 2, 2026 By
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Others

Vada Pav Slider

What’s a Diwali celebration without some delicious food and a little festive twist? 🪔✨

This festive season, give Mumbai’s favourite street food a cheesy makeover with these irresistible Vada Pav Sliders!

Soft ladi pav layered with tangy imli chutney, spicy green chutney, flavourful batata vadas and a generous sprinkle of cheese, all finished with aromatic garlic butter.

Baked until warm, golden and beautifully cheesy, these pull-apart sliders are perfect for your Diwali parties, family gatherings and festive get-togethers.

Easy to share, full of flavour and sure to be a favourite on your festive menu. Because Diwali celebrations are even better with good food and great company! 🧀✨

Course Appetizer
Servings 6 persons
Preparation Time
Cook Time

Ingredients for the Vada Pav Slider

(1 cup = 200 ml, 1 tbsp = 15 ml)
1 No. (6 pavs) Ladi Pav
6 Nos. Batata vadas
¾ cup Grated cheese
3 tbsp Imli chutney
3 tbsp Green chutney
2–3 tbsp Dry garlic chutney
3 tbsp Butter, melted
1 tsp Grated garlic

 

Instructions for the Vada Pav Slider
1. Take the ladi pav and slice horizontally, keeping all 6 pavs connected.
2. Spread imli chutney on the bottom layer and green chutney on the inside of the top layer.
3. Sprinkle grated cheese evenly over the bottom layer.
4. Arrange the 6 batata vadas over the cheese.
5. Sprinkle generously with dry garlic chutney.
6. Cover with the top layer of pav.
7. Prick a few holes on the top and brush generously with garlic butter made by combining the melted butter and grated garlic.
8. Cover with foil and bake in a preheated oven at 180°C for 8–10 minutes, until the cheese melts.
9. Cut into individual portions and serve hot.

Tip

Keep the ladi pav intact while assembling and cut into individual sliders only after baking. This makes a beautiful pull-apart party appetiser.

October 31, 2026 By
0
Appetizers

Achari hung curd chakri bites

The best festive recipes leave you more time for warm conversations and celebrating with the people you love, instead of being in the kitchen.

These Achari Hung Curd Chakri Bites do just that! Simple to prepare and lovely to serve, they give the humble chakri a delicious little makeover.

Crisp, creamy and full of that irresistible achari tang, they’re an effortless way to bring something a little unexpected to your Diwali spread.

As we count down to Diwali, I’ll be sharing recipes to make festive entertaining feel just as enjoyable as the celebrations themselves. And these little bites are a lovely place to begin.

Course Appetizer
Servings 8 – 10 persons
Preparation Time 10 minutes
Cook Time 1 minutes

Ingredients for the Achari hung curd chakri bites

(1 cup=200 ml, 1 tbsp=15 ml)

For the Achari hung curd mixture:
1 cup Thick, chilled hung curd
2 tbsp Fresh cream
1 tsp Lemon juice
Salt To taste

For the achari tadka:
1 tbsp Oil
1 tsp Achari masala
½ tsp Roasted cumin powder

For Assembling:
20 Mini ready-made chakris or murukku

Instructions for the Achari hung curd chakri bites
1. In a bowl, whisk the chilled hung curd until smooth and creamy.
2. Add the fresh cream and lemon juice. Mix well.
3. Heat the oil in a small pan. Switch off the heat and add the achari masala and roasted cumin powder. Mix well.
4. Let the tadka cool slightly, then add it to the hung curd mixture. Season with salt to taste and combine.
5. Refrigerate the mixture for 30–45 minutes until chilled and firm enough to pipe.
6. Transfer to a piping bag and pipe a swirl of achari hung curd onto each mini chakri just before serving.
7. Garnish with roasted kalonji seeds and serve.

October 30, 2026 By
0
Appetizers

Whipped Feta Dip with Spiced Cashews

A little indulgence, a little intrigue, and a combination of flavours that is every bit as delicious as it sounds!

My Whipped Feta Dip with Spiced Cashews brings together the luscious creaminess of feta with the wonderful nuttiness of golden roasted cashews, made all the more flavourful with fragrant curry leaves and dried red chillies.

The cashews lend an aromatic, gently spiced finish to the silky feta, creating a lovely contrast that makes this appetizer enjoyable.

Pair it with crackers, lavash or toasted sourdough for a delicious beginning to a meal, or simply as something lovely to share over an evening with friends.

Course Appetizer
Servings 6 – 8 persons
Preparation Time 10 minutes
Cook Time 5 minutes

Ingredients for the Whipped Feta Dip with Spiced Cashews

(1 cup=200 ml, 1 tbsp=15 ml)

For the whipped feta:
200 g Feta cheese
½ cup Greek yogurt
2 to 3 cloves Garlic

For the spiced cashews:
½ cup Cashews
8 – 10 Curry leaves
2 whole Dried red chillies
Salt To taste
Red chili powder To taste
1 tsp Oil

To Serve
Crackers
Lavash
Toasted sourdough

Instructions for the Whipped Feta Dip with Spiced Cashews
1. Make the whipped feta: Add the feta, Greek yogurt and garlic to a blender or food processor. Blend until smooth and creamy.
2. Chill:  Transfer the whipped feta to a bowl and refrigerate for 1 hour.
3. Prepare the spiced cashews: Heat the oil in a small pan over medium heat. Add the cashews, curry leaves and dried red chillies. Fry until the cashews are golden and crisp.
4. Season: Remove from the heat and toss with salt and red chilli powder.
5. Assemble: Spoon or pipe the chilled whipped feta onto a serving platter. Top generously with the warm, spiced cashews.
5. Serve: Serve immediately with crackers, lavash or toasted sourdough.

October 26, 2026 By
0
Others

Herbed Paneer Tartlets

Sometimes, the most interesting culinary creations begin with a fresh take on something wonderfully familiar.

These Herbed Paneer Tartlets bring a touch of elegance to the much-loved paneer, pairing its creamy richness with the delicate freshness of basil and aromatic herbs. Nestled in crisp, golden tart shells, they offer a beautiful harmony of flavours and textures, with a subtle hint of spice that makes every bite all the more memorable.

Light, flavourful, and elegant enough for a festive spread, yet simple enough to prepare for an evening with friends.

A lovely reminder that sometimes, the most interesting dishes come from looking at familiar ingredients in a new way.

Course Appetizer
Servings 4 persons
Preparation Time 15 minutes plus an hour to chill
Cook Time Nill

Ingredients for Herbed Paneer Tartlets

(1 cup=200 ml, 1 tbsp=15 ml)

For Filling
300 g paneer Preferably soft and fresh
2 tbsp Thick Greek yogurt
8 – 10 Fresh basil leaves
½ tsp Dried oregano
1 tsp Lemon juice
Salt To taste
3 – 4 small cloves Of Garlic
1 tsp Red chili flakes
Freshly ground black pepper To taste

For Assembly
20 Ready-made small tart shells
1 – 2 tsp Chili oil, for drizzling
Small basil leaves For garnish (optional)

Instructions for Herbed Paneer Tartlets
1. Make the filling:  Blend paneer, Greek yogurt, basil, red chili flakes, oregano, garlic, lemon juice, salt and pepper until completely smooth and creamy.
2. Adjust the texture: add another teaspoon of yogurt only if needed.  The filling should be thick enough to hold its shape when piped.
3. Chill: Refrigerate for one hour to firm up the mixture and develop the flavors
4. Fill the tartlets:  Transfer the mixture to a piping bag fitted with a star nozzle. Pipe into the 20 ready-made tart shells just before serving.
5. Garnish: Drizzle lightly with chili oil and finish wit a tiny basil leaf, if desired.

Tips for perfect party tartlets

1. Fill the shells shortly before serving to keep them crisp.
2. Use thick Greek yogurt rather than regular runny yogurt.
3. For a milder flavor, reduce the garlic and chili oil.
4. For a lighter alternative, pipe the same, filling onto cucumber rounds or crackers.
Serving Suggestion: Arrange on a platter with a light drizzle of chili oil for an elegant festive appetizer, perfect for cards and mahjong parties.
October 21, 2026 By
Mains

Coastal Pineapple and Tofu Curry

What happens when tropical sweetness meets the warmth of coastal spices? Something worth a second helping. 🍍✨

This Coastal Pineapple and Tofu Curry brings together the sweetness of caramelised pineapple, the richness of coconut and the gentle warmth of spices in a beautifully balanced bowl.

Delicate silken tofu and fragrant curry leaves make every spoonful comforting, while the pineapple adds a brightness that keeps you coming back for more.

A lovely change from the everyday, whether you are cooking for yourself or sharing a meal with people you love.

Course Main
Servings 4 persons
Preparation Time 10–15 minutes
Cook Time 20 minutes

Ingredients for Coastal Pineapple and Tofu Curry

(1 cup=200 ml, 1 tbsp=15 ml)
1 cup Pineapple cut into 1″ pieces
1 tbsp Ghee
1 tbsp Oil
1 packet (200 gms) Tofu (silken tofu) cut into cubes
Salt to taste
Red chili powder to taste
1 tsp Mustard seeds
6–8 Curry leaves
2–3 Whole red chilies
1–2 Onion paste
1 tbsp Garlic paste
1 tbsp Jaggery powder
1 tsp Ginger-green chili paste
½ tsp Turmeric powder
1 tbsp Coriander powder
200 ml Coconut milk
200 ml Coconut cream
Lemon juice, as per taste

 

Instructions for Coastal Pineapple and Tofu Curry
1. Heat oil in a pan. Add the chopped pineapple cubes. Add ¼ tsp red chili powder and salt to taste. Cook on low heat until the pineapple is caramelized. Remove from flame once done. Set aside to cool.
2. In the same pan, heat the ghee. Splutter the mustard seeds, whole red chilies and 5–6 curry leaves.
3. Add the onion paste, ginger, garlic and green chili paste. Add the turmeric powder, red chili powder, coriander seed powder and cook until the ghee separates.
4. Add the caramelized pineapple cubes and jaggery powder. Next, add coconut milk and cream, and simmer on a low flame. Season with salt and lemon juice. Taste and adjust the seasoning.
5. Add the tofu cubes. Garnish with fresh curry leaves. Give it a boil and serve hot at once.

Note

Always add tofu at the end when about to serve and just give it a nice boil. Do not stir too much. You don’t want the tofu to crumble.

October 7, 2026 By