Dine With Gitanjali - Recipes straight from the heart

Mains

Spicy Caramelized Onion Pasta

When cravings hit, nothing feels better than a saucy, comforting dish of pasta. This 𝐒𝐩𝐢𝐜𝐲 𝐂𝐚𝐫𝐚𝐦𝐞𝐥𝐢𝐳𝐞𝐝 𝐎𝐧𝐢𝐨𝐧 𝐏𝐚𝐬𝐭𝐚 is everything you need on those nights when you want something indulgent yet satisfying creamy, tangy, with just the right amount of heat to make it irresistible.

Course	Main
Servings	2 – 3 persons
Preparation Time	10 minutes
Cook Time	15 minutes
Ingredients for the Spicy Caramelized Onion Pasta (1 cup=200 ml, 1 tbsp=15 ml)
½ Box	Spaghetti (Barilla)
2 tbsp	Olive oil
1 tbsp	Minced garlic
1 big	Red onion, thinly sliced
10-12 nos	Red cherry tomatoes
1 tsp	Oregano (dried)
1 tbsp	Red chili flakes
1 tbsp	Chili oil
	Salt as per taste
	Black pepper as per taste
¼th cup	Fresh parmesan, grated
½ cup	Fresh cream (Amul)
2 – 3 nos	Basil leaves
1 tbsp	Chili crisp + chili oil for garnish
A little	Parmesan grated (for garnish)
Instructions for the Spicy Caramelized Onion Pasta
1.	Boil the spaghetti in salted boiling water until its al dente. Drain and reserve about 1 cup of pasta water for use.
2.	Heat a pan. Add in the olive oil and sauté the garlic. Add in the onions and cook it down until it begins to caramelize. Add in the cherry tomatoes. Cover and cook until it is fully mushy.
3.	Now, add in the chili oil, oregano, red chili flakes, ½ cup pasta water and fresh cream. Let it come to a boil. Add in the boiled spaghetti and basil leaves. Add in the parmesan cheese and cook until it melts. Taste and adjust the seasoning. (You can add more pasta water and cream to make it creamy).
4.	Remove the pasta off the heat. Garnish with more fresh parmesan and the chili crisp and chili oil. serve hot at once.

Note:
i. Mix the pasta just before serving.
ii. You can prepare the spaghetti as per instructions and the sauce separately ahead of time.
iii. Can season with tabasco too if you desire.

December 11, 2025 By Gitanjali

Mains/ Snacks

Zero Oil Mix Veg

There’s something magical about winter food the cravings get stronger, the appetite gets bigger, and weight loss suddenly feels like a full-time job. But this 𝐙𝐞𝐫𝐨 𝐎𝐢𝐥 𝐌𝐢𝐱 𝐕𝐞𝐠 fits right into that balance rich in flavour, warm, and soul-satisfying, yet beautifully light and clean.

It gives you all the comfort of a restaurant dish, minus the heaviness. A perfect winter plate when you want to eat well without derailing your goals.

Course	Main / Snacks
Servings	4 persons
Preparation Time	15 minutes
Cook Time	20 minutes
Ingredients for the Zero Oil Mix Veg (1 cup=200 ml, 1 tbsp=15 ml)
2 – 3 cups	Mix vegetables (carrots, beans, peas, cauliflower, potatoes, capsicums)
¼th cup	Paneer cubes
1 No.	Onion, cut into quarters
1 tsp	Red chili powder
1 tsp	Coriander seed powder
½ tsp	Turmeric powder
½ tsp	Jeera powder
	Salt to taste
2 Nos.	Tomatoes, quartered
6 – 8 Nos.	Almonds
½ tsp	Ginger garlic paste
1 tsp	Jeera seeds (cumin)
2 Nos.	Green chilies
1 tsp	Kasuri methi leaves, crushed
	Juice of 1 lemon
Instructions for the Zero Oil Mix Veg
1.	Boil water in a vessel and add ½ tsp salt. After a boil, first add the carrots and beans and let it boil. Next, add in potatoes, capsicums and peas. Let it boil for 1 – 2 minutes. Remove and blanch in iced water for 2 minutes to keep it fresh.
2.	In the boiling water add ½ tsp turmeric. Add in cauliflower florets boil and then blanch in iced water. Now keep aside.
3.	In a small bowl, take a little water and mix in red chili, jeera, coriander seed, ginger garlic paste and keep aside.
4.	Make a puree with ½ of the onions, tomato and green chili, and almonds and keep aside.
5.	Dry roast jeera seeds in a non-stick pan until roasted.
6.	Add in the spice water and cook for 1 minute. Add in tomato-onion paste and cook for 1 – 2 minutes until the aroma comes. Season with salt.
7.	Now, on a high flame add the remaining onions and cook. Now add the blanched vegetables and cook for 3 – 4 minutes. In case the vegetables feel too dry, add a little water and cover and cook.
8.	Once vegetables are cooked, add kasuri methi leaves and lemon juice. Serve at once.

Note: Do not overcook veg and make them mushy. It’s a semi dry preparation.

December 6, 2025 By Gitanjali

Mains/ Snacks

Broccoli & Water Chestnut Stir Fry

When you want to eat clean but still enjoy something flavourful, this 𝐁𝐫𝐨𝐜𝐜𝐨𝐥𝐢 & 𝐖𝐚𝐭𝐞𝐫 𝐂𝐡𝐞𝐬𝐭𝐧𝐮𝐭 𝐒𝐭𝐢𝐫-𝐅𝐫𝐲 always hits the spot. Wholesome, light, and full of crunch it’s a bowl that feels good to eat and even better to finish.
Simple, healthy, and full of quiet comfort.

Course	Main / Snacks
Servings	2 persons
Preparation Time	10 minutes
Cook Time	10 minutes
Ingredients for the Broccoli & Water Chestnut Stir Fry (1 cup=200 ml, 1 tbsp=15 ml)
1 cup	Broccoli florets
1 cup	Fresh water chestnuts, peeled
1 tsp	Ginger, grated
1 tbsp	Garlic, minced
¼th cup	Spring onions, finely chopped
1 tbsp	Roasted white sesame seeds.
1 tbsp	Olive oil
	Salt to taste
	Pepper to taste
	Lemon juice as per taste
	Zest of one lemon
Instructions for the Broccoli & Water Chestnut Stir Fry
1.	Boil the broccoli florets in boiling water with ½ tsp salt. Do not overcook; let the crunch remain. Blanch in cold water and keep aside.
2.	Now, heat the olive oil on high heat. Sauté ginger, garlic. Add in broccoli florets and sauté for 1 – 2 minutes. Add in the chopped water chestnuts and sauté. Do not overcook.
3.	Now, add in the spring onion greens, lemon zest, roasted sesame seeds, salt pepper and lemon juice. Serve at once.

Note: This should be stir fried just before you eat.

December 2, 2025 By Gitanjali

Snacks

Chana Jor Chaat

There are days when you want a snack that’s crunchy and chatpata, but still light enough to enjoy without a second thought. This 𝐂𝐡𝐚𝐧𝐚 𝐉𝐨𝐫 𝐂𝐡𝐚𝐚𝐭 is exactly that crisp air-fried chana tossed with onions, coriander, spices, and a squeeze of lemon.

It has all the flavour and nostalgia of a classic Indian street-style chaat, but with none of the heaviness.
Protein-rich, wholesome, and incredibly satisfying, it’s the kind of snack that keeps you full, energised, and absolutely guilt-free.

A delicious reminder that healthy snacking doesn’t have to be boring.

Course	Snacks
Servings	2 persons
Preparation Time	Overnight soaking
Cook Time	10 – 15 minutes
Ingredients for the Chana Jor Chaat (1 cup=200 ml, 1 tbsp=15 ml)
½ cup	Kala chana
1 No.	Onion, chopped finely
1 – 2 tbsp	Oil
1 – 2 tbsp	Coriander leaves, finely chopped
	Salt to taste
	Red chili to taste
	Chaat masala as per taste
	Lemon juice to taste
Instructions for the Chana Jor Chaat
1.	Soak the lal chana overnight in water.
2.	Boil the chana in a pressure cooker until soft. Drain the water and keep aside.
3.	Now, roll the chana between two parchment paper until its crushed coarsely. It is an excellent probiotic, good for gut health.
4.	Put the crushed chana in an airfry on high heat. Add in the oil and sprinkle little salt. Air-fry for 8 to 10 minutes until crisp. In between, you can check and flip the chana on the other side.
5.	Add in onion, coriander, salt, red chili powder, chaat masala, lemon juice, coriander leaves and serve at once. Preferably consume early morning on an empty stomach.

November 25, 2025 By Gitanjali

Snacks

Rice Kanji

After days of festive feasting, our bodies crave something light, simple, and soothing. ✨

This 𝐑𝐢𝐜𝐞 𝐊𝐚𝐧𝐣𝐢 is exactly that a humble, probiotic-rich bowl that helps the gut rest, reset, and heal. Made with soaked rice, curd, and a gentle tempering of ghee, mustard seeds, and neem leaves, it’s comfort in its purest form.

Best enjoyed in the quiet of the morning, it cools the system, nourishes the body, and reminds us that balance is also a form of celebration.
Because after all the sweets and indulgence, the gut deserves a little love too.

Course	Probiotic Snack
Servings	3 – 4 persons
Preparation Time	Overnight soaking
Cook Time	1 minute
Ingredients for the Rice Kanji (1 cup=200 ml, 1 tbsp=15 ml)
½ cup	Cooked rice
2 – 3 cups	Water
½ No.	Chopped onion
1 tbsp	Coriander leaves, finely chopped
½ tsp	Rai (mustard seeds)
A pinch	Hing
A few	Neem leaves
	Salt to taste
½ cup	Curd
1 tsp	Ghee
Instructions for the Rice Kanji
1.	Soak the cooked rice in water overnight in an earthen vessel.
2.	Next morning, add in the curd, salt, chopped onions, coriander leaves and salt.
3.	Now, make a tempering of ghee, mustard seeds, hing and neem leaves. Add to the rice kanji and mix well. Serve the kanji.

Note:

It is an excellent probiotic, good for gut health.
Preferably consume early morning on an empty stomach.

November 7, 2025 By Gitanjali

Appetizers

Roasted Red Pepper & Feta Dip

As the festive season rolls in, it’s time to bring a burst of global flavour to your table and this 𝐆𝐫𝐞𝐞𝐤-𝐒𝐭𝐲𝐥𝐞 𝐓𝐢𝐫𝐨𝐤𝐚𝐟𝐭𝐞𝐫𝐢 (𝐑𝐨𝐚𝐬𝐭𝐞𝐝 𝐑𝐞𝐝 𝐏𝐞𝐩𝐩𝐞𝐫 & 𝐅𝐞𝐭𝐚 𝐃𝐢𝐩) does just that.

Creamy, smoky, and lightly spiced, this dip blends the richness of feta with the sweetness of roasted peppers creating a balance that’s both indulgent and refreshing. A Greek classic that feels just right for the Indian festive table.

Perfect for house parties, get-togethers, or that first round of appetisers before the main spread it’s a dish that disappears faster than you can refill it.
Vibrant, versatile, and full of Mediterranean charm Tirokafteri is your invitation to dip, share, and celebrate.

Course	Appetizer
Servings	4 persons
Preparation Time	10 minutes
Cook Time	5 minutes (roasting)
Ingredients for the for the Roasted Red Pepper & Feta Dip (1 cup=200 ml, 1 tbsp=15 ml)
200 gms	Block of feta cheese
2 Nos	Red peppers (roasted, skin removed and deseeded)
1 tbsp	Red chili flakes
OR	OR
1 – 2	Fresh red chilies (seeds removed)
2 tbsp	Olive oil
2 – 3	Cloves of garlic
	Salt to taste
1 tbsp	Lemon Juice
Ingredients for Garnish and Serving
1 tbsp	Feta cheese, crumbled
1 tbsp	Fresh parsley leaves
1 tbsp	Red pepper flakes
	Olive oil to drizzle
	Pita chips to serve
Instructions for the Roasted Red Pepper & Feta Dip
1.	In a blender, blend the roasted the red peppers, feta cheese, chili flakes, olive oil and garlic until smooth, and creamy.
2.	Taste and add salt. (Normally feta is high in salt, so please add salt only if required).
3.	Chill the dip in the refrigerator. Just before serving, garnish with crumbled feta, red chili flakes, olive oil. serve with toasted pita chips.

Note:
1. You can adjust the quantity of chilies as per your taste. This is a spicy Greek Style dip.

October 9, 2025 By Gitanjali

Appetizers

Layered Hummus Dip

Festive gatherings call for food that delights without demanding hours in the kitchen. The 𝐋𝐚𝐲𝐞𝐫𝐞𝐝 𝐇𝐮𝐦𝐦𝐮𝐬 𝐃𝐢𝐩
Dip is just that a vibrant appetiser that layers flavour, texture, and colour beautifully.

Every layer adds its own magic: freshness from the greens, crunch from the chickpeas, richness from the feta, and zest that ties it all together. It’s a dish that looks as vibrant as it tastes, filling the table with colour and cheer. Light enough to enjoy guilt-free yet indulgent enough to impress your guests, this dip strikes the perfect festive balance

Course	Appetizer
Servings	6 persons
Preparation Time	20 – 25 minutes
Cook Time	30 minutes
Ingredients for the Hummus (1 cup=200 ml, 1 tbsp=15 ml)
1 cup	Chickpeas (boiled & skin removed)
3 – 4 cloves	Garlic
1 tbsp	Tahini (Store bought)
2 – 3 tbsp	Olive oil
	Lemon juice as per taste
1 – 2	Ice cubes to blend
	Salt to taste
For the Salad
½ cup	Fresh parsley, finely chopped
½ cup	Cucumbers, diced
½ cup	Tomatoes, doced
½ tsp	Garlic, minced
	Lemon juice to taste
	Salt to taste
	Pepper to taste
1 tbsp	Olive oil
Ingredients for Layering
½ cup	Crumbled feta
1 – 2 tbsp	Olive oil
1 tsp	Sumac powder
	Toasted pita chips to serve
Instructions for the Hummus
1	Blend all ingredients mentioned for hummus in a blender. Blend until smooth and creamy. Keep aside to chill.
Instructions for Salad
1	Mix all ingredients for salad and chill (add salt only before serving).
Instructions for Roasted Chickpeas
1	Preheat oven to 180℃
2	Toss the ingredients as mentioned with chickpeas and roast in oven until golden brown and crisp. Keep checking and turning the tray in between. Remove and cool at room temperature.
Instructions for Roasted Chickpeas
1	Spoon the hummus on a tray.
2	Top with salad (add salt in salad now).
3	Scatter the roasted chickpeas.
4	Add crumbled feta, sumac and olive oil.
5	Serve chilled with toasted pita.

Notes:
1. You can make all ingredients mentioned, and keep in fridge.

2. Just store roasted chickpeas in airtight container.

3. Layer the dish just before service.

October 3, 2025 By Gitanjali

Snacks

Mexican Corn Elote

As corn season slowly fades, it deserves a dish that celebrates it in all its glory. Enter 𝐌𝐞𝐱𝐢𝐜𝐚𝐧 𝐂𝐨𝐫𝐧 𝐄𝐥𝐨𝐭𝐞 smoky, tangy, and layered with bold flavours that instantly brighten the plate. It’s the kind of dish that captures the joy of summer evenings vibrant, indulgent, and a little messy in the best possible way.

Street food at heart, yet special enough to shine at any gathering. Elote reminds us that the simplest ingredients can leave the most lasting memories. A perfect farewell to fresh, seasonal corn.

Course	Snack
Servings	4
Preparation Time	10 minutes
Cook Time	12 minutes
Ingredients for the Mexican Corn Elote (For 4 Pieces) (1 cup=200 ml, 1 tbsp=15 ml)
4	Fresh corn on the cob
2 tbsp	Mayonnaise
2 tbsp	Sour cream (or thick curd)
½ cup	Crumbled feta cheese
1 tsp	Chili powder or paprika
1	Lime (cut into wedges)
1/2 tsp	Garlic powder
	Fresh spring onion greens
	Salt to taste
Instructions for the Mexican Corn Elote
1.	Grill the corn – Roast directly on the gas flame or grill until charred evenly.
2.	Prepare the sauce – In a small bowl, mix mayonnaise, sour cream, salt, garlic powder, and half of the crumbled feta cheese.
3.	Coat the corn – Brush the hot corn with the prepared sauce mix.
4.	Top with feta – Generously sprinkle the remaining crumbled feta cheese all over.
5.	Add spice & tang – Sprinkle chili powder or paprika and squeeze fresh lime juice on top.
6.	Serve immediately – Garnish with fresh spring onion greens and enjoy hot.

September 13, 2025 By Gitanjali

Condiments

Green Chutney

A dash of green magic to brighten up any plate this chutney is where freshness meets spice. Coriander, mint, green chilies, lemon juice and just the right seasoning, all blended into a smooth, vibrant dip. Pair it with stuffed ring dhokla or any of your favorite snacks and watch how it instantly adds that zingy, tangy kick.

Course	Condiments
Servings	Nil
Preparation Time	5 minutes
Cook Time	10 minutes
Ingredients for the Green Chutney (1 cup=200 ml, 1 tbsp=15 ml)
1 cup	Coriander seeds
1/4 cup	Mint leaves
2-3	Green chilies ( as per ur spice tolerance )
1/2 inch	Piece ginger
1 tsp	Sugar
	Juice of 1 lemon small
2 tbsp	Coconut freshly grated
1-2	Cloves garlic
	Salt to taste
Instructions for the Green Chutney
1.	Blend all with a little water or just one cube of ice ( helps to retain colour )
2.	Mix well . Serve at once
3.	Stays fresh for a day .

September 5, 2025 By Gitanjali

Snacks

Stuffed Ring Suji Dhokla

Ganpati celebrations call for food that’s quick, festive, and full of flavour.

This 𝐒𝐭𝐮𝐟𝐟𝐞𝐝 𝐑𝐢𝐧𝐠 𝐒𝐮𝐣𝐢 𝐃𝐡𝐨𝐤𝐥𝐚 is one of those quick yet festive appetizers that fits right in. Whether you’re serving it as part of your Ganpati spread, with evening chai, or simply as a prasad-friendly snack, it’s the kind of dish that looks festive, tastes delicious, and disappears in no time.

Simple, flavourful, and made for celebrations just the way festive food should be.

Course	Snacks
Servings	Makes 8 – 10
Preparation Time	10 minutes
Cook Time	25 minutes
Ingredients for the Stuffed Ring Suji Dhokla (1 cup=200 ml, 1 tbsp=15 ml)
1 cup	Suji (rawa)
½ cup	Curd (slightly sour, whisked)
½ cup	Water
1 tsp	Ginger paste
½ tsp	Green chili paste
	Salt to taste
1 sachet	Eno fruit salt
1 tbsp	Lemon juice
	Oil for greasing
3 – 4 tbsp	Green chutney (mint coriander)
1 tbsp	Methi Sambariya masala
Instructions for the Stuffed Ring Suji Dhokla
1.	In a mixing bowl, combine suji + curd + water. Mix well. add the green chili ginger paste, salt and mix. Keep aside, covered for 10-15 minutes.
2.	After resting, whisk the batter again. Add a little water. The batter should be thick but pourable
3.	Now, add lemon juice and eno. Mix well.Notes:
4.	Grease the ring moulds with oil. Pour the batter and steam the dhoklas in a steamer for 10-15 minutes. Check after 15 minutes with a toothpick. It should come out clean. Cool them.
5.	Once cooled, demould the dhoklas. Fill the hollow centre with a spoonful of chutney and sprinkle methi sambariya masala on top.
6.	Serve hot with tea.

August 30, 2025 By Gitanjali

Older Posts

Spicy Caramelized Onion Pasta

Zero Oil Mix Veg

Broccoli & Water Chestnut Stir Fry

Spicy Caramelized Onion Pasta

Ingredients for the Spicy Caramelized Onion Pasta

Instructions for the Spicy Caramelized Onion Pasta

Zero Oil Mix Veg

Ingredients for the Zero Oil Mix Veg

Instructions for the Zero Oil Mix Veg

Broccoli & Water Chestnut Stir Fry

Ingredients for the Broccoli & Water Chestnut Stir Fry

Instructions for the Broccoli & Water Chestnut Stir Fry

Chana Jor Chaat

Ingredients for the Chana Jor Chaat

Instructions for the Chana Jor Chaat

Rice Kanji

Ingredients for the Rice Kanji

Instructions for the Rice Kanji

Roasted Red Pepper & Feta Dip

Ingredients for the for the Roasted Red Pepper & Feta Dip

Ingredients for Garnish and Serving

Instructions for the Roasted Red Pepper & Feta Dip

Layered Hummus Dip

Ingredients for the Hummus

For the Salad

Ingredients for Layering

Instructions for the Hummus

Instructions for Salad

Instructions for Roasted Chickpeas

Instructions for Roasted Chickpeas

Mexican Corn Elote

Ingredients for the Mexican Corn Elote (For 4 Pieces)

Instructions for the Mexican Corn Elote

Green Chutney

Ingredients for the Green Chutney

Instructions for the Green Chutney

Stuffed Ring Suji Dhokla

Ingredients for the Stuffed Ring Suji Dhokla

Instructions for the Stuffed Ring Suji Dhokla