Others

Herbed Paneer Tartlets

Mains

Coastal Pineapple and Tofu Curry

Snacks

Crispy Aloo Mirchi Vadas

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
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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
Snacks

Crispy Aloo Mirchi Vadas

The last few monsoon showers call for one more crispy, comforting snack. 🌧️✨
With a long weekend ahead, these Crispy Aloo Mirchi Vadas are the perfect excuse to slow down and enjoy a delicious homemade snack.

The crisp outer layer, the warmth of the masala aloo filling and the slight kick from the chillies come together to create a street style favourite that feels nostalgic with every bite.

 

Course Snacks
Servings 4 persons

Ingredients for the Mirchi

(1 cup=200 ml, 1 tbsp=15 ml)
8 large green chillies, preferably thick and less spicy ones
Oil for deep frying

Ingredients for the aloo filling

(1 cup=200 ml, 1 tbsp=15 ml)
4 Medium potatoes, boiled and mashed
1 – 2 Green chillies, finely chopped
½ Onion finely chopped
1 tsp Grated ginger
½ tsp Medium onion, roughly chopped
½ tsp Cumin seeds
½ tsp Fennel seeds
½ tsp Red chilli powder
½ tsp Turmeric
1 tsp Coriander powder
½ tsp Amchur powder
½ tsp Garam masala
1 tbsp Chopped coriander
Salt, to taste

Ingredients for the crispy batter

(1 cup=200 ml, 1 tbsp=15 ml)
¼ cup Maida
1 tsbp Cornflour
2 tbsp Rice flour
Ajwain
Spices
Salt
Cold water, as required
¼ tsp Baking soda

Instructions for Crispy Aloo Mirchi Vada
1. Wash the green chillies and make a slit lengthwise. Remove he seeds if needed and keep aside.
2. Heat oil in a pan. Add cumin seeds and fennel seeds, followed by ginger and chopped green chillies. Sauté until fragrant.
3. Add onions and saute. Then add the mashed potatoes, turmeric, red chilli powder, coriander powder, amchur powder, garam masala and salt. Mix well and cook for 2 to 3 minutes.
4. Switch off the flame, add chopped coriander and lemon juice. Allow the filling to cool completely.
5. Stuff each chilli generously with the prepared potato mixture. Avoid overfilling to prevent the filling from escaping while frying.
6. Prepare the batter by mixing maida, cornflour, rice flour, ajwain, spices and salt. Add cold water gradually to make a thick coating batter. Just before frying, mix in baking soda.
7. Heat oil to medium hot, around 170 to 175°C. Dip each stuffed chilli completely in the batter and carefully slide it into the oil.
8. Fry on medium heat, turning occasionally, until golden and crisp, about 4 to 5 minutes.
9. Serve hot with mint coriander chutney and sweet tamarind chutney for the perfect street style experience!
September 25, 2026 By
Snacks

Jhol Momos

Some cravings call for more than just momos. They call for a bowl of something warm, comforting and full of flavour. 🥟✨

These Jhol Momos take the familiar comfort of soft, steamed momos and immerse them in a rich, velvety broth that is nutty, gently spiced and wonderfully warming.

The flavourful jhol, a little drizzle of chilli oil and those delicate momos come together to create the kind of dish you want to savour slowly, one comforting spoonful at a time.

Perfect for rainy evenings, cooler days or simply those moments when an ordinary plate of momos will not quite satisfy the craving.

 

Course Snacks
Servings 4 persons

Ingredients for Jhol Momos

(1 cup=200 ml, 1 tbsp=15 ml)
¼ cup Cup peanuts
1 tsbp White sesame seeds
1  tsp Cumin seeds
3 – 4 Dried red chillies, adjusted to taste
1 Medium onion, roughly chopped
5 – 6 Garlic cloves
3 Medium tomatoes, roughly chopped
1 inch piece Ginger
1½ tbsp Oil
¼ tsp Turmeric powder
½ to 1 tsp Kashmiri red chilli powder
Salt to taste
1½ to 2 Cups water as required
½ tsbp Lemon juice
Fresh coriander, for garnishing
Chilli oil or chilli crisp

 

Instructions for Jhol Momos
1. Heat a dry pan. Add the peanuts, sesame seeds and cumin seeds, then roast over medium low heat until fragrant and lightly golden. Remove and keep aside.
2. Add 1 tbsp oil to the same pan. Add the onion, garlic and ginger, then sauté for 2 to 3 minutes.
3. Add the tomatoes, dried red chillies, turmeric powder, Kashmiri red chilli powder and a little salt. Cook for 7 to 8 minutes, until the tomatoes become soft and jammy.
4. Allow the mixture to cool slightly. Add the roasted peanuts, sesame seeds and cumin, then blend with ¾ to 1 cup water until completely smooth.
5. Heat the remaining oil in the pan and pour in the blended mixture. Add another ½ to 1 cup water, depending on how thin you prefer the jhol.
6. Simmer for 6 to 8 minutes, stirring occasionally. The consistency should be silky and pourable, not thick like a curry. Finish with lemon juice and adjust the salt.
7. Steam the Prasuma Momos according to the packet instructions. Place 5 to 6 momos in each shallow bowl and pour plenty of hot jhol around and partly over them.
8. Garnish with fresh coriander and finish with a little chilli oil or chilli crisp, if you like.

 

September 22, 2026 By
Snacks

High Protein Quinoa Dosa

A wholesome little twist on the dosa you already love.

This high-protein quinoa dosa, made with green moong dal and chana dal, is nourishing, satisfying and full of flavour.

Simple ingredients, familiar comfort, just a little more goodness.

Course Snacks
Servings 4 persons

Ingredients for the High Protein Quinoa Dosa

(1 cup=200 ml, 1 tbsp=15 ml)
1 cup Quinoa
¼ cup Chana dal
¼ cup Orange masoor dal
¼ cup Moong whole
¼ cup Parboiled rice
1 tsp Fenugreek seeds
2 – 3 Whole red chilies
Salt to taste
Ghee or oil as needed
½ cup water

 

Instructions for the High Protein Quinoa Dosa
1. Wash and soak the quinoa, chana dal, orange masoor dal, parboiled rice, red chilies and methi seeds.
2. Soak for 4 – 6 hours.  Drain the liquid. Grind into a smooth batter with ¼ cup of water.
3. Now let it ferment for 8 hours or overnight. Next morning, add salt and thin it down with water again.
4. Heat a hot dosa tawa. Apply oil or ghee.  Now, pour a ladle of batter and make the dosa.
5. Serve hot with chutney and sambar.

 

September 16, 2026 By
Desserts

Caramelized Peach Sundae

There is something about the rhythm of the monsoon that makes seasonal desserts feel even more special. And with stone fruits having their moment, peaches are the perfect place to begin. 🍑🌧️

This Caramelized Peach Sundae brings a touch of warmth to rainy evenings while still feeling light and refreshing. Elegant enough to serve after dinner, yet effortless enough to make whenever a sweet craving strikes.

Course Dessert
Servings 4 persons
Preparation Time 5 minutes
Cook Time 5 minutes

Ingredients for Caramelized Peach Sundae with Vanilla Ice Cream & Granola Crunch

(1 cup=200 ml, 1 tbsp=15 ml)
4 Nos. Ripe but firm, fresh peaches
2 tbsp Butter
3 tbsp Brown sugar
4 scoops Vanilla ice cream
4 tbsp Caramel sauce
½ cup Granola, roughly crushed

Instructions for the Caramelized Peach Sundae with Vanilla Ice Cream & Granola Crunch
1. Prepare the Peaches: Wash, halve and remove the stones. Cut each peach into two halves equally.
2. Grill: Heat a pan and add the butter. Place the peach cut-side down and grill for 2 – 3 minutes until golden brown.
3. Caramelize: Sprinkle over the brown sugar and cinnamon. Cook, turning gently, until the sugar melts and coats the peaches beautifully. Let them become slightly charred and caramelized.
4. Assemble: Divide the warm peaches between 4 individual dessert cups.
5. Drizzle with Caramel Sauce, top with a scoop of Vanilla ice cream, and finish generously with crunchy granola.
6. Serve immediately while the peaches are warm and the ice cream is deliciously cold

 

September 10, 2026 By
Appetizers

Nachos & cheese sauce New Yorker style

There is something about the monsoon, the gentle rain, a cup of hot chai and a spicy, comforting snack that makes everything feel a little better!

This Thecha Pav is my take on the fiery Maharashtrian favourite. A rustic thecha made with green chillies, garlic, peanuts and fresh coriander is combined with a comforting potato filling, generously stuffed inside soft pav and toasted with butter until crisp and golden.

 

Course Appetizer
Servings 4 persons
Preparation Time 5 minutes
Cook Time 5 minutes

Ingredients for the New Yorker-Style Nachos Cheese Sauce

(1 cup=200 ml, 1 tbsp=15 ml)
1 cup Milk
½ cup Grated processed / cheddar cheese
2 Nos Cheese slices, torn
2 tbsp Fresh cream
¼ tsp Dijon mustard
¼ tsp Haldi
Salt to taste
1 packet Nachos
½ piece Green capsicum, thinly sliced

Instructions for the New Yorker-Style Nachos Cheese Sauce
1. Heat the milk on low flame – don’t let it boil.
2. Add grated cheese and cheese slices.  Stir continuously until melted.
3. Add Dijon mustard, haldi and fresh cream
4. Cook on low heat for 2 – 3 minutes, stirring until the sauce is thick, glossy and silky.
5. If it becomes too thick, loosen with a splash of warm milk.
6. Pour hot over nachos, top with thinly sliced capsicum and serve immediately.

Tip: For that nostalgic restaurant-style smoothness, use processed cheese slices along with grated cheese – they help give the sauce that wonderfully creamy, pourable texture.

August 31, 2026 By
Appetizers

Thecha Pav

There is something about the monsoon, the gentle rain, a cup of hot chai and a spicy, comforting snack that makes everything feel a little better!

This Thecha Pav is my take on the fiery Maharashtrian favourite. A rustic thecha made with green chillies, garlic, peanuts and fresh coriander is combined with a comforting potato filling, generously stuffed inside soft pav and toasted with butter until crisp and golden.

Course Main
Servings 4 persons
Preparation Time
Cook Time

Ingredients for the Thecha

(1 cup=200 ml, 1 tbsp=15 ml)
1½   tbsp Oil
1 tsp Jeera
8 – 10 Garlic cloves
8 – 10 Green chilies – adjust to taste
¼ cup Peanuts
2 tbsp Fresh coriander
Salt to taste

Ingredients for the Aloo Filling

(1 cup=200 ml, 1 tbsp=15 ml)
500 gm Boiled potatoes, roughly chopped
1 tbsp Oil
1 tbsp Prepared thecha
½ tsp Salt, or to taste
1 – 1½ tbsp Fresh lemon juice

Ingredients for the Pav

(1 cup=200 ml, 1 tbsp=15 ml)
8 Pav
2-3 tbsp Butter, for toasting

Instructions for the Thecha
1. Make the Thecha: Heat 1½ tbsp oil. Add jeera, garlic, green chilies, peanuts and coriander. Roast on medium heat until fragrant and lightly toasted
2. Let it cool slightly, then pound everything coarsely in a mortar and pestle. Don’t make it into a smooth paste. The rustic texture is important.
3. Make the aloo filling: Heat 1 tbsp oil in a pan. Add the boiled potatoes and the prepared thecha. Season with salt and add lemon juice
4. Mix well, gently mashing some of the potatoes while keeping some pieces chunky. Cook for 2 – 3 minutes
5. Make the Pav: Slice the pav without cutting all the way through. Slather generously with butter and fill with the spicy thecha-aloo mixture.
6. Place on a hot tawa and toast on both sides until the pav is crisp, golden and buttery
7. Serve immediately with hot cutting chai.
August 25, 2026 By
Appetizers

Beer-Battered Baby Corn

The charm of monsoon snacking lies in those little moments – a hot plate of crispy bites, the aroma of freshly cooked food and the joy of slowing down.

Course Appetizer
Servings 4 persons
Preparation Time

15 minutes
Cook Time

15 minutes

Ingredients for the Beer-Battered Baby Corn

(1 cup=250 ml, 1 tbsp=15 ml)
300g Baby corn, parboiled for 3–4 minutes and patted dry
¾ cup All-purpose flour (maida)
¼ cup Cornflour
4 cloves Garlic, finely minced
1 tsp Red chilli flakes (adjust to taste)
1 tsp Salt
180-200ml Chilled beer
Oil For deep frying
2 tbsp Spring onion greens, finely chopped (for garnish)

Instructions for the Beer-Battered Baby Corn
1. Prepare the batter in a large bowl, combine the all-purpose flour, cornflour, minced garlic, red chilli flakes, and salt. Gradually pour in the chilled beer while whisking until you get a smooth, lump-free batter. It should be thick enough to coat the baby corn.
2. Heat oil in a deep pan over medium-high heat (about 175–180°C).
3. Pat the parboiled baby corn completely dry. Dip each piece into the beer batter, ensuring it is evenly coated.
4. Carefully slide the coated baby corn into the hot oil. Fry in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.
5. Remove with a slotted spoon and drain on a wire rack or paper towel.
6.

Sprinkle generously with chopped spring onion greens and serve immediately while hot and crisp.

Note:
Pair it with a spicy mayo, sweet chilli sauce, or a zesty kaffir lime dressing for a delicious café-style appetiser.

July 31, 2026 By
Appetizers

Corn Pakora Waffle

Corn Pakora Waffles bring that same comforting crunch with a wholesome twist – light, flavourful and satisfying, without making you feel like you’re missing out on your favourite snack.

Course Appetizer
Servings 1- 2 persons
Preparation Time 20 minutes
Cook Time

10 minutes

Ingredients for the Corn Pakora Waffle

(1 cup=250 ml, 1 tbsp=15 ml)
1 cup Fresh golden corn, grated
2 Nos Green chillies, minced
1 tsp Coriander seed, coarsely crushed
1 tsp Saunf, crushed coarsely
½ tsp Haldi (turmeric) powder
1 tsp Red chilli powder
1 tsp Amchur powder
A pinch Of hing
3 – 4 tbsp Gram flour or besan
2 – 3 tbsp Water to bind
Salt to taste
1 tbsp Coriander leaves, finely chopped
1 tbsp Hot oil for batter
1 tbsp Oil for greasing

Instructions for the Corn Pakora Waffle
1. Mix all ingredients well in a bowl except the oil for greasing. Keep aside for 20–30 minutes. The mixture starts to lose moisture and batter binds well. Do not skip the resting time.
2. Now, heat the waffle maker. Grease with oil on both sides. Pour the batter cook until the green light appears and waffle becomes crispy. Serve at once.
July 25, 2026 By