Soups & Salads

Green Mango and Orange Gazpacho

Mains

Carrot, Beans and Chenna Stir-Fry

Soups & Salads

Watermelon Salad with Feta and Arugula

Soups & Salads

Green Mango and Orange Gazpacho

This Raw Green Mango & Orange Gazpacho is smooth, colourful, and beautifully different perfect for when you want something light, fresh, and full of flavour.

Course Soups & Salad
Servings 2 persons

Ingredients for the Green Mango and Orange Gazpacho

(1 cup=200 ml, 1 tbsp=15 ml)
1 cup Raw green mango, peeled and roughly chopped
¾ cup Fresh orange juice (about 2 oranges)
¾ cup Cucumber, peeled and roughly chopped
½ cup Red capsicum, deseeded and roughly chopped
¼ cup Green capsicum, deseeded and roughly chopped
1 jalapeno Deseeded
2 tbsp Fresh lemon juice
1 tbsp Extra virgin olive oil
¼ cup Cold water (adjust for consistency)
½ tsp Salt
¼ tsp Black pepper, freshly ground
4 Nos Ice cubes (for blending)
3 Nos Spring onions, finely minced (for garnish)
3 tbsp Cucumber, finely minced (for garnish)
2 tbsp Red & green capsicum, finely minced

Instructions for the Green Mango and Orange Gazpacho
1. Peel and roughly chop 1 cup raw green mango, peeled and roughly chopped, and ¾ cup cucumber peeled and roughly chopped. Deseed and chop both ½ cup red capsicum, deseeded and roughly chopped and ¼ cup green capsicum, deseeded and roughly chopped. Deseed 1 jalapeno, (keep seeds for more heat, if you like extra heat). Squeeze ¾ cup fresh orange juice (about 2 oranges) and set aside.
2. Add the row mango, cucumber, red capsicum, green capsicum, and jalapeno to a blender. Pour in ¾ cup fresh orange juice (about 2 oranges), 2 tbsp fresh lemon juice, and 1 tbsp extra virgin olive oil. Add ¼ cup cold water (adjust for consistency) and 4 ice cubes (for blending). Blend on high for 60-90 seconds until completely smooth and creamy.
3. Season with ½ tsp salt and ¼ tsp black pepper, freshly ground. Taste and adjust, adding more lemon juice for tang, more water to thin, or a pinch of sugar if the mango is very sour. Blend briefly again to combine.
4. Pour into a bowl or jug, cover, and refrigerate for at least 20 minutes. This allows the flavors to melt and the soup to get beautifully cold.
5. While the soup chills, finely mince 2 spring onions (for garnish), finely mince 3 tbsp cucumber (for garnish), and finely mince 2 tbsp red and green capsicum, (for garnish). Keep them in separate small bowls so you can arrange them neatly on top.
6. Pour the chilled gazpacho into two serving bowls or glasses. Top with minced spring onions, cucumber and capsicum. Finish with a drizzle of olive oil and a crack of black pepper. Serve immediately.

Notes:
i. Raw mango variety matters – a very sour mango gives the best tang. Totapuri or raw Alphonso work beautifully.
ii. For a smoother texture, strain through a fine mesh sieve after blending.
iii. Can be made up to 4 hours ahead and keep refrigerated – stir well before serving.
iv. For a spicier kick, blend in the jalapeno seeds or add a small piece of green chilli

June 12, 2026 By
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Mains

Carrot, Beans and Chenna Stir-Fry

Light, colourful, and full of everyday comfort. This Carrot, Beans and Chenna Stir-Fry is a simple home-style dish that celebrates freshness in every bite crisp vegetables, warm spices, and soft crumbled chenna coming together beautifully

Course Main
Servings 2-3 persons
Preparation Time 10 minutes
Cook Time 8 minutes

Ingredients for the Carrot, Beans and Chenna Stir-Fry

(1 cup=200 ml, 1 tbsp=15 ml)
1 cup Carrots, chopped
1 cup Beans, chopped
1 cup Fresh chenna
1 tbsp Ghee
1 tsp Cumin seeds
½ tsp Haldi powder
1 tbsp Coriander seed powder
1 tbsp Cumin seed powder
1 tsp Ginger-green chilli paste
Salt to taste
Lemon juice to taste
Fresh coriander leaves, for garnish

Instructions for the Carrot, Beans and Chenna Stir-Fry
1. Boil the carrots and beans in salted hot water for a few minutes. Immediately transfer them to ice-cold water for 1 minute. Drain and wipe dry.
2. In a pan, add the ghee. Let the cumin seeds splutter, then add the ginger-green chilli paste and sauté.
3. Add the masalas along with the blanched carrots and beans. Cook for a few minutes until the spices coat the vegetables well. Add the fresh crumbled chenna and mix gently
4. Garnish with fresh coriander leaves and generously add lemon juice for flavour. Mix and serve at once.

Note:
This vegetable should be made just before you want to serve it. Reheating will destroy the crunch, flavour and freshness.

June 8, 2026 By
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Soups & Salads

Watermelon Salad with Feta and Arugula

A reimagined summer classic that tastes just as refreshing as it looks.
Juicy watermelon, creamy feta, peppery arugula, fresh herbs, and a hint of citrus come together in a salad that’s light, vibrant, and beautifully balanced.

Course Salad
Servings 2 persons
Preparation Time 10 minutes
Cook Time Nil

Ingredients for the Watermelon Salad with Feta and Arugula

(1 cup=200 ml, 1 tbsp=15 ml)
Arugula 20 gms
Feta cheese 100 gms (crumbled)
Dill 2 sprigs (torn by hand)
Red Onion Half an onion (sliced into half rings)
Cucumber 1 pc, diced into small cubes
Salt To taste
Olive oil ½ tbsp
Lime Juice Juice of half a lime
Red Pepper Flakes To taste
Balsamic Glaze Optional (for drizzling)
Watermelon Half cut into round discs as shown

Instructions for the Watermelon Salad with Feta and Arugula
1. In a bowl, mix arugula, crumbled feta cheese, torn dill, red onion, cucumber, lime juice, salt and olive oil.
2. Stir well.
3. Place the mixture on top of the watermelon slices.
4. Optionally, drizzle with balsamic glaze and sprinkle with red pepper flakes.
5. Serve chilled.
May 16, 2026 By
Snacks

Spaghetti Toast

Some breakfasts are remembered far beyond childhood, not because they were elaborate, but because they carried a kind of comfort that stayed with us forever. This spaghetti toast is one of those recipes. Soft spaghetti simmered in a rich buttery tomato gravy with tiny bits of vegetables tucked in so effortlessly, spooned over crisp buttered toast and finished with melting cheese.

Course Snacks
Servings 2 persons
Preparation Time
Cook Time

Ingredients for the Spaghetti gravy

(1 cup=200 ml, 1 tbsp=15 ml)
120–140 g Spaghetti
1 tbsp Olive oil or butter
4–5 cloves Garlic, finely chopped
1 medium Onion, finely chopped
1 small Carrot, very finely chopped
8–10 Beans, finely chopped
8–10 Tomatoes, pureed OR ¾ cup tomato passata
1 tbsp Tomato ketchup (optional)
½ tsp Chilli flakes
½ tsp Oregano or mixed herbs
To taste Salt and pepper
¼–⅓ cup Water
4 slices Plain white bread
As per taste Butter for toasting
As per taste Grated cheese

Instructions for the Spaghetti Toast
1. Boil spaghetti in salted water till just cooked. Drain and keep aside. Reserve 2–3 tbsp pasta water.
2. Heat oil or butter in a pan. Add garlic and onions. Sauté till soft and lightly golden.
3. Add carrots and beans. Cook for 4–5 minutes till slightly softened.
4. Add tomato puree/passata and cook till thick, glossy and rich for around 8–10 minutes on low-medium heat.
5. Season with salt, pepper, chilli flakes, oregano and ketchup (if using). Add a splash of pasta water or normal water if needed.
6. Add cooked spaghetti and toss well till every strand is coated in the saucy gravy.
7. Butter the bread generously and toast on a pan till golden and crisp.
8. Place toast on plates and top with hot spaghetti gravy. Finish with lots of grated cheese.

Note:

  1. Add a tiny cube of butter on top before serving for extra richness

  2. Sprinkle chilli flakes and fresh cracked pepper for a café-style touch
May 11, 2026 By
Appetizers

Desi Chaat Style Bruschetta

A fresh little summer bite with a distinctly Indian soul this chaat-style bruschetta brings together the brightness of cherry tomatoes, the creaminess of hung curd, and the crunch of perfectly toasted sourdough.

Course Appetizers
Servings 2 people
Preparation Time Nil
Cook Time Nil

Ingredients

(1 cup=250 ml, 1 tbsp=15 ml)
1 cup Yellow and Red cherry tomatoes cut into two halves
1 tsp Minced garlic
½ No Red onion, minced
1 tsp Green chillies minced
1 tsp Roasted jeera powder
as per taste Chaat masala
as per taste Salt
1 tbsp Olive oil
1/2 lemon Indian sized Lemon juice
2 tbsp Chopped coriander leaves
4 -6 slices Sourdough bread

Ingredients for the Hung curd mixture

(1 cup=250 ml, 1 tbsp=15 ml)
1 cup Hung curd
1 tsp Ginger garlic paste
½ No Salt to taste

Instructions for the Bruschetta
1. Add yellow and red cherry tomatoes in a bowl. Add minced garlic , green chilli and minced red onion.
2. Add jeera powder, chaat masala, salt , olive oil, lemon juice, and coriander. Mix well. Chill in the refrigerator for 1 hour
3. In another bowl, mix hung curd with a little ginger – garlic paste. Season with salt . Keep aside to chill.
4. Toast the sourdough slices. Spread the hung curd mixture liberally on the toasted sourdough slices.
5. Top with the prepared cherry tomato mixture. Sprinkle chaat masala on top again if required.
6.  Alternatively you can drizzle green chutney or imli chutney on top and skip the chaat masala. Serve at once
May 7, 2026 By
Drinks

Paan and Anjeer Vegan Milkshake

As the summer heat lingers and the body begins to crave something truly cooling, ayurveda gently turns us towards ingredients that restore balance from within. This Paan & Anjeer Vegan Milkshake is a beautiful reflection of that wisdom refreshing, soothing, and deeply nourishing.

Course Drinks
Servings 2 persons
Preparation Time 5 minutes
Cook Time Nil

Ingredients for the Paan and Anjeer Vegan Milkshake

(1 cup=250 ml, 1 tbsp=15 ml)
4 pieces Paan leaves (betel leaves)
4–6 pieces Dried anjeer (figs), soaked in ¼ cup almond milk
2 cups Unsweetened almond milk
1 tbsp Gulkand (rose petal jam)
¼ tsp Elaichi powder
Ice cubes
Chopped nuts to garnish

Instructions for the Paan and Anjeer Vegan Milkshake
1. Blend all ingredients except gulkand and nuts in a blender. Taste and adjust sweetness.
2. Top with 1 tsp gulkand and chopped nuts and serve chilled
April 25, 2026 By
Soups & Salads

Sweet Potato & Guava Chaat Style Salad

Tangy, warmly spiced, and effortlessly fresh, it’s the kind of flavourful bite thats perfect in-between meals especially in the summer.

Made with steamed sweet potatoes, caramelised roasted guava, a generous hand of chaat masalas, bright lemon, and a drizzle of imli chutney, each bite is layered, vibrant, and utterly craveable. Serve it chilled on a warm afternoon and honestly, very few things come close.

Course Salads
Servings 2 persons
Preparation Time 10 minutes
Cook Time 5 minutes

Ingredients for the Sweet Potato & Guava Chaat Style Salad

(1 cup=200 ml, 1 tbsp=15 ml)
1 medium-sized Guava
1 Steamed sweet potato
1 tbsp Roasted, crushed peanuts
A handful Of fresh mint leaves
½  Lemon juice
½ tsp Red chilli powder
1 tsp Roasted jeera powder
1 tsp Black salt
1 tbsp Imli chutney

Instructions for the Sweet Potato & Guava Chaat Style Salad
1. Roast the guava and chop it.
2. Add steamed sweet potato, crushed peanuts, imli chutney and mint leaves.
3. Sprinkle chilli powder, jeera powder and black salt.
4. Squeeze in the lemon juice. Shake well and enjoy

Note:

  1. If carrying this in a tiffin, add the imli chutney, salt, and lemon juice later to keep it fresh.

April 14, 2026 By
Soups & Salads

Greek cucumber salad with whipped Feta Base

A cooling escape, inspired by sun-soaked Mediterranean tables and reimagined for your summer cravings.

This Greek Cucumber Salad with a luscious whipped feta base is everything you want on a warm day crisp cucumbers, gently salted and chilled, layered over a light, airy feta cream that’s tangy, smooth, and deeply satisfying.

Course Salad
Servings 2 persons
Preparation Time 10 minutes
Cook Time Nil

Ingredients for the Greek cucumber salad with whipped Feta Base

(1 cup=200 ml, 1 tbsp=15 ml)
½ cup Feta cheese
3 – 4 tbsp Greek yogurt
3 – 4 tbsp Olive oil
1 No Lemon juice
3 Nos Persian green cucumbers
1 tsp Zest of 1 lemon
1 tsp Roasted cumin powder
Garlic, minced
2 – 3 tbsp Pine nuts, toasted
1½ tbsp Roasted sesame seeds (mixed)
1 tsp Red chilli flakes
Pepper to taste
Salt to taste
3 – 4 tbsp Fresh dill or mint leaves, finely chopped

Instructions for the Greek cucumber salad with whipped Feta Base
1. For the whipped feta base – blitz together feta cheese, yoghurt, pepper, lemon zest, lemon juice, garlic and 1 tbsp dill. Blend until smooth, light and fluffy (taste and add salt as feta is salty).
2. Now, cut the cucumbers as shown in the reel. Toss with a little salt and leave in a colander for 10 minutes to drain out the excess liquid.
3. Now, in the cucumbers, add the sesame seeds, chilli flakes, olive oil, roasted cumin powder. Taste and season with salt. Chill for a few minutes.
4. Now add the chilled cucumber on to the whipped feta base. Garnish with toasted pine nuts and remaining dill or mint leaves. Serve chilled.
April 9, 2026 By
Mains

Stuffed Capsicum Tava Fry

This is the kind of dish that feels like a warm embrace, but with a little extra love.
Stuffed Capsicum Tava Fry slow-cooked on the tava till it’s perfectly soft, lightly roasted, and packed with the comforting flavours of veggies and potatoes.

Course Main
Servings 4 persons
Preparation Time 25 – 30 minutes
Cook Time 25 – 30 minutes

Ingredients for the Capsicum

(1 cup=200 ml, 1 tbsp=15 ml)
6-8 Medium sized green capsicums
2 – 3 tbsp Oil
Salt to sprinkle

Ingredients for Stuffing

(1 cup=200 ml, 1 tbsp=15 ml)
1 No. Onion, minced
1 tbsp Ginger, finely chopped
1 tbsp Garlic, finely chopped
½ cup Green beans, finely chopped
½ cup Cabbage, finely chopped
½ cup Carrots, finely chopped
½ cup Green beans (boiled)
2 – 3 medium-sized Potatoes, boiled, peeled and mashed
1 tbsp Cumin seeds
1 tbsp Green chillies, minced
2 – 3 tbsp Home Kouzina Bharwan Tava Fry Masala
2 – 3 tbsp Oil
Salt to taste
Lemon juice to taste
2 tbsp Fresh coriander leaves, finely chopped

Instructions for preparing the Capsicum
1. Wash and cut the capsicum into 2 halves each. Remove seeds gently.
2. Lightly season with salt and brush with 1 tbsp oil. Keep aside. Use the remaining oil to shallow fry the capsicums.

Instructions for the Filling
1. Heat oil in a pan. Sauté cumin seeds and let them crackle. Add ginger, garlic and green chilies and sauté.
2. Add in onion and cook until soft, and slightly golden.
3. Now, add beans, carrot, cabbage and cook for 4–5 minutes. Add in boiled peas and the mashed potatoes.
4. Now, add in the Home Kouzina Bharwan Tava Masala. Taste and season with salt. Cook for 3–4 minutes until everything binds well.
5. Finish with lemon juice and coriander leaves. Keep the stuffing aside to cool.

Instructions for the Dish
1. Now, fill the stuffing in the above capsicum halves. Press gently so it stays in place.
2. Heat the oil in a tawa or shallow fry pan. Place the stuffed capsicums and cook. Sprinkle salt to season.
3. Turn every 3–4 minutes. Cook until capsicum is soft and slightly charred.

Note:
1. Don’t overcook the veggies in the filling. Keep a slight bite.
2. Cook the capsicum on a low flame for even softness.

April 8, 2026 By
Desserts

Vrat Friendly Fruit Custard

This Vrat Friendly Fruit Custard is where nourishment meets quiet indulgence. Made with soaked makhana, cashews, and saffron-infused milk, it blends into a naturally creamy base that feels light yet satisfying. Sweetened gently with honey and finished with fresh, vibrant fruits, every spoonful is cooling, easy on the gut, and deeply comforting.

Course Dessert
Servings 4 persons
Preparation Time 30 minutes
Cook Time 10 minutes plus 2 hours chill time

Ingredients for the Fruit Custard

(1 cup=200 ml, 1 tbsp=15 ml)
2/3 cup Makhana / foxnuts (dry roasted)
1/3 cup Cashews
8 – 9 strands Kesar / saffron
1.5 cups Warm milk (soak all the above ingredients for 20 – 30 minutes)
½ tsp Cardamom powder
1.5 tbsp Honey
1 cup Fruits of choice (green grapes, chikoo, banana, pomegranate, apple)

Instructions for the Fruit Custard
1. Soak makhana, cashews, saffron, and warm milk together for 20-30 minutes
2. Blend well into a smooth custard consistency and refrigerate for at least 30 minutes
3. Add cardamom powder and honey to the chilled custard and mix well.
4. Add chopped fruits to a serving bowl.
5. Pour the chilled custard over the fruits.
6.

Serve chilled and enjoy your guilt-free festive fruit custard.
March 24, 2026 By