Soups & Salads

Crunchy Thai Peanut & Quinoa Salad

Snacks/ Breakfast

Pav Bhaji Spot Idli

Snacks

Paneer & Cheddar Toastie

Soups & Salads

Crunchy Thai Peanut & Quinoa Salad

Craving a salad that’s as colorful as it is satisfying? This Crunchy Thai Peanut & Quinoa Salad is a feast for the eyes and taste buds, packed with vibrant veggies, nutty quinoa, and a creamy, tangy peanut dressing.

Crisp cabbage, crunchy capsicum, and julienned carrots blend with roasted peanuts and sesame seeds to offer a delightful crunch in every bite. The peanut butter dressing brings a perfect balance of sweetness and subtle acidity, making this salad a refreshing, flavour-packed option for any meal.

Course Salad
Servings 4 persons
Preparation Time 10 minutes
Cook time 20 minutes

Ingredients for the Crunchy Thai Peanut & Quinoa Salad
(1 cup = 200 ml; 1 tbsp = 15 ml)
½ cup Red cabbage, shredded
½ cup Green cabbage, shredded
½ cup Quiona
½ cup Yellow capsicum, julienned
½ cup English cucumber, julienned
A few Arugula leaves
½ cup Red capsicum, julienned
½ cup Carrots, julienned
¼th cup Roasted peanuts, crushed coarsely
3-4 tbsp Roasted white sesame seeds
Spring Onion chopped
Coriander leaves, chopped

Ingredients for the Salad Dressing
(1 cup = 200 ml; 1 tbsp = 15 ml)
½ cup Peanut butter
2 tbsp Kikkoman light soya sauce
1 tbsp Maple syrup or honey
1 tbsp Vinegar
1 tbsp Toasted sesame oil
½ tbsp Grated fresh ginger
1 full (Indian one) Lime Juice
1 – 2 tbsp Sriracha thai chili sauce (hot)
Salt to season as per taste
A little warm water

Instructions for the Crunchy Thai Peanut & Quinoa Salad
1 Wash, boil the quinoa in 2 cups of water. Drain and keep aside to chill.
2

Add the cooled quinoa, cabbage leaves (red and green), capsicums (yellow and red), cucumber, carrots, spring onions in a salad bowl. Keep aside to chill in the refrigerator at least for 1 hour.
3

For the salad dressing mix the peanut butter with a little warm water to thin it down. Add all the remaining dressing ingredients and chill for 1 hour. (Adjust the dressing quantities as per your taste).
4 Once chilled, add the dressing to the salad. Mix well, garnish with roasted peanuts, sesame seeds and coriander greens. Serve at once.
September 27, 2024 By
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Snacks/ Breakfast

Pav Bhaji Spot Idli

Start your day with a delightful fusion that will awaken your taste buds – Pav Bhaji Spot Idli!

Picture the bold, buttery flavours of pav bhaji blending seamlessly into soft, crisp idlis. A quick sauté of onions, capsicum, and tomatoes, seasoned with pav bhaji masala, takes this classic South Indian dish on a flavourful journey through Mumbai’s street food scene. Topped with fresh coriander and served with coconut chutney, it’s a harmonious blend of comfort and spice.

Perfect for breakfast or a snack, this fusion creation brings the best of both culinary worlds straight to your plate!

Course Snacks / breakfast
Servings 2 persons
Preparation Time 5 minutes
Cook time 10 minutes

Ingredients for the Pav Bhaji Spot Idli
(1 cup = 200 ml; 1 tbsp = 15 ml)
2 tbsp Butter
1 tbsp Onion, finely chopped
1 tbsp Green capsicum, finely chopped
1 tbsp Tomatoes, finely chopped
2 ladleful Idli batter
Pav bhaji masala (to taste)
Salt to taste
Red chili powder to taste
Coriander leaves, to garnish
Coconut chutney to serve

Instructions for the Pav Bhaji Spot Idli
1 Heat the tawa. Add in 1 tbsp butter and sauté the onion, tomato, capsicum mixture. (Divide into 2 equal halves on the tawa).
2

Add some butter on top and some pav bhaji masala. Mix well and let the vegetables soften a bit. Once done, add a scoop (one ladleful) of idli batter on each half. Sprinkle salt and red chili powder on it. Cover and cook on a low flame.
3

Once it begins to set, flip it on the other side. Cook until crispy. (In case its sticking to the tawa, add some more butter).
4 Once its cooked and a bit crisp on sides, garnish with fresh coriander leaves and serve with coconut chutney. Repeat with the remaining slices and filling, and serve immediately.
September 22, 2024 By
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Snacks

Paneer & Cheddar Toastie

Indulge in the perfect blend of creamy paneer and melted cheese, sandwiched between crispy, golden bread. This toastie is a flavour explosion you won’t want to miss ! 🌟

Course Snacks
Servings 4 persons
Preparation Time 15 minutes
Cook time 15 minutes

Ingredients for the Paneer & Cheddar Toastie
(1 cup = 200 ml; 1 tbsp = 15 ml)
1 tbsp Oil
1 tsp Mustard seeds
1 tsp Cumin seeds
2 – 3 Nos Green chilies, finely chopped
1 no. Red onion, finely chopped
¾th cup Spring onion greens, finely chopped
40 gms Cheddar cheese, grated
225 gms Paneer, grated
8 slices Of sourdough or regular sandwich bread.
Black pepper to taste
Salt to taste
Butter, for spreading and frying

Instructions for the Paneer & Cheddar Toastie
1 Heat oil in a pan and sauté the mustard and cumin seeds. After 1 minute, sauté the green chilies, onion and cook for 5 – 7 minutes on a medium flame until the onion caramelizes. Remove from heat once done, and keep the mixture aside to cool.
2

In another bowl add the two cheeses, spring onion greens and the onion mixture. Mix well. Season with salt and crushed black pepper.
3

Butter two slices of bread and spread the filling evenly on one slice. Top with the other slice and press.
4 Cook the toastie in a frying pan. Heat the pan and add 1 tsp butter. Cook the toastie until crisp on both sides, flipping it from time to time.

Repeat with the remaining slices and filling, and serve immediately.

September 19, 2024 By
Appetizers

Charred Sweet Corn & Feta Salsa with Tortilla Chips

Experience a taste of Mexico with this popular street food!

𝐂𝐡𝐚𝐫𝐫𝐞𝐝 𝐬𝐰𝐞𝐞𝐭 𝐜𝐨𝐫𝐧 𝐚𝐧𝐝 𝐟𝐞𝐭𝐚 𝐬𝐚𝐥𝐬𝐚 𝐰𝐢𝐭𝐡 𝐜𝐫𝐢𝐬𝐩𝐲 𝐭𝐨𝐫𝐭𝐢𝐥𝐥𝐚 𝐜𝐡𝐢𝐩𝐬 is a beloved part of Mexican cuisine.

I’ve brought you a contemporary twist to the traditional regional salsa, using a simple method. This salsa is a delightful combination of smoky, sweet corn and tangy feta, making it an ideal party snack or side dish.

So, the next time you’re looking for a delicious and easy snack that adds a bit of Mexican flair to your table, give this charred sweet corn and feta salsa a try—you won’t be disappointed!

Course Appetizer
Servings 4 persons
Preparation Time 20 minutes
Cook time 25 minutes

Ingredients for the Charred Sweet Corn & Feta Salsa with Tortilla Chips
(1 cup = 200 ml; 1 tbsp = 15 ml)
3 Nos. Corn on the cobs
2 Green Chillies
1 Red pepper (capsicum)
1 tsp Roasted and powdered cumin seeds
½ Red onion, finely chopped
80 gms Feta crumbled
A handful Coriander leaves, finely chopped
3 tbsp Olive oil
1 no. Lemon juice
3 nos. Whole wheat tortillas (store brought)
Oil to brush
Sea salt to sprinkle

Instructions for the Charred Sweet Corn & Feta Salsa with Tortilla Chips
1 Roast the corn until its charred. Remove the charred kernels and keep aside.
2 Rub a little olive oil on the pepper and chillies, and roast them separately. Remove the skin off, deseed and chop.
3 In a  bowl mix the corn kernels, chillies and pepper . Add in the cumin seed powder, coriander, olive oil, lemon juice. Add in the crumbled feta. Mix well ,(no need for salt as feta is salty). However, if you like to reduce feta quantity, taste and season it with sea salt. Chill the salsa for 2 hours or so.
4 For the tortilla chips, cut the tortilla into triangles. Brush with olive oil. Air fry until crisp. Season with sea salt and serve with chilled salsa
September 16, 2024 By
Appetizers

Natible Chaat Bites

If you’re looking for guilt free healthy yet delicious chaat then this recipe is for you. Try this Indian style Natible chaat tostadas .

Using the beetroot chilla premix which comes fully packed with flavors I decided to give it a twist n create little papdis . All those looking for high protein gluten free options can truly satisfy their cravings with these baked goodies.

Also available at Mr. Beans, Urban Grocers and Earthbox.

Course Appetizer
Servings 4 – 6 persons (makes 40 – 50 round discs)
Preparation Time 15 – 20 minutes
Cook time 30 minutes

Ingredients for the Natible Chaat Bites
(1 cup = 200 ml; 1 tbsp = 15 ml)
1 cup Natible Premix (sprouted protein & millet chilla mix
Beetroot & masala flavour)
2 tbsp Rice flour
2 tbsp Oil
A little Water to bind
1 cup Boiled chana
1 cup Boiled and diced potatoes
¾th cup Beaten yogurt (chilled)
¼th cup Imli chutney
¼th cup Green chutney
Red chili powder to taste
Roasted jeera powder to taste
Black salt to taste
Salt as per taste
Nylon sev for garnish
Coriander leaves, chopped, for garnish

Instruction for the Natible Chaat Bites
1 In a bowl, combine the premix, rice flour and oil. Use a little water to make a smooth dough. Cover and keep aside.
2 Preheat oven to 180℃. Use a silpat or baking sheet in the tray. Roll out the dough using a little dry flour into a rectangle of ½” thickness. Prick with a fork all over. Cut into small discs using a cookie cutter. Bake in a hot oven until crisp. (Midway during baking, turn it over on to the other side). It should take 20 – 25 minutes.
3 Remove and let it cool completely. It should be nice and crisp. Store in aa air-tight container.

To Assemble the Chaat Bites
1 Mix the potato and chana. Add in the spices mentioned above as per taste. Mix in a few coriander leaves.
2 Top 1 tbsp of this mixture on to 1 Natible chaat disc. Add 1 tbsp of beaten yogurt. Season with the spices and both chutneys as per taste. Top with nylon sev and coriander leaves. Serve at once.

[Makes about 40 – 50 (2” dia) discs]

September 4, 2024 By
Mains

Korean Soy Marinated Eggs

I’m not such a big fan of the K dramas but Korean cuisine is not something that I would want to miss out on. So here’s an easy Korean recipe called Mayak Gyeran or Korean style marinated eggs.

This dish is a must-try for anyone who loves the vibrant flavours of Korea. It’s best enjoyed paired with steaming hot rice, but you can also add it to your favourite noodles for an extra boost of flavour.

The hearty texture and rich taste of these eggs are at their best when served cold or at room temperature making every bite a comforting experience. Personally, this has become my favourite dish, and I’m sure it’ll soon be yours too!

Course Main
Servings 2 persons
Preparation Time 10 minutes + overnight margination
Cook time 7 minutes

Ingredients for the Korean Soy Marinated Eggs
(1 cup = 200 ml; 1 tbsp = 15 ml)
6 Whole eggs
1 tsp Salt
1½ cups Soya sauce (Kikoman)
1½ cups Water
2 tbsp Brown sugar or honey
½ cup Green onions chopped
2 – 3 tbsp Toasted sesame seeds
¼th cup Vinegar
1 – 2 Birds eye chili or green chili chopped
6 – 8 gloves Garlic minced
2 bowls Sticky jasmine rice to serve
1 tbsp Red chili crisp for garnish

Instruction for the Korean Soy Marinated Eggs
1 In a pot, add enough water (to cover eggs) and add salt. Turn heat to medium-high and boil the eggs for 6 minutes.
2 Remove and rest the eggs in ice water bowl for 5 minutes. Peel carefully (ensure, they don’t break) and keep them aside.
3 In a jar prepare the marinade as follows: Add in soya sauce, water, birds eye chili or green chili, honey or sugar, and toasted sesame seeds. Stir well.
4 Add in the boiled eggs one at a time. Cover the jar along with the eggs and let it marinate in the refrigerator overnight (at least a minimum of 8 hours).
5 Serve chilled with a bowl of hot jasmine rice. Drizzle chili oil and serve at once.
August 12, 2024 By
Mains

Kurkuri Bhindi

This crispy okra delight is more than just a snack; it’s a tradition that brings warmth and joy to rainy days.

The golden, spiced bhindi, fried to perfection, offers a satisfying crunch with every bite. Whether you’re serving it as a side dish with steaming hot dal or enjoying it as a crunchy snack on a rainy day evening, Kurkuri Bhindi never fails to impress.

Course Main
Servings 4 persons
Preparation Time 5 minutes
Cook time 15  minutes

Ingredients for the Kurkuri Bhindi
(1 cup = 200 ml; 1 tbsp = 15 ml)
250 gm Bhindi (Okra)
3 – 4 tbsp Rice flour
Salt to taste
Red chili powder as per taste
Chaat masala
Jeeravan masala (optional)
Amchur to taste
Oil for frying

Instruction for the Kurkuri Bhindi
1 Wash and dry the bhindi. Cut into very thin long strips.
2 Mix the rice flour with the bhindi and keep aside for 10 minutes or so. In the meanwhile heat the oil in a kadhai for frying.
3 Add the bhindi to the hot oil in batches. Keep the flame on moderate heat. Once the bhindi is dark brown and done, remove on a kitchen paper. Let it cool down.
4 Add the masalas to the fried bhindi and serve at once.
July 25, 2024 By
Appetizers

Herbed Cream Cheese Dip with Cherry Tomato confit

Transform your appetizer game with this exquisite herbed cream cheese dip, perfectly paired with luscious cherry tomato confit. This dish combines the creamy, tangy flavours of a herb-infused dip with the rich, sweet, and savoury notes of slow-roasted cherry tomatoes. Ideal for gatherings, it brings together freshness and indulgence in every bite.

Perfect for pairing with crispy garlic bread or topping your favourite pasta, this delightful combination is sure to impress your guests and elevate your culinary experience. Indulge in the perfect harmony of flavours and make your next event unforgettable.

Course Appetizer
Servings 4 persons
Preparation Time 10 minutes
Cook time 2 – 3 minutes

Ingredients for the Herbed Cream Cheese Dip with Cherry Tomato confit
(1 cup = 200 ml; 1 tbsp = 15 ml)
1 packet (250 gms) Philadelphia Cream Cheese
3 – 4 tbsp Fresh cream (Amul)
6 – 8 Cloves Garlic
¼th cup Basil leaves
¼th cup Parsley leaves
¼th cup Mint leaves
1 cup Cherry tomatoes
2 tbsp Olive oil
Salt to taste
3 – 4 Fried garlic cloves for garnish
3 – 4 Tabasco as per taste

Instruction for the Herbed Cream Cheese Dip with Cherry Tomato confit
1 In a food processor blend together the cream cheese, fresh cream, basil leaves, mint leaves, parsley and garlic cloves. Blend until smooth. Keep aside in a serving dish.
2 Heat the olive oil in a pan, slow cook the cherry tomatoes for 2-3 minutes until they soften. Season with salt.
3 Arrange the cherry tomato confit over the cream cheese dip. Garnish with fried garlic cloves and fried basil leaves. Chill in the fridge for 1 hour at least. Serve with toasted baguette and crackers.
July 19, 2024 By
Desserts

Stuffed Litchi Sandesh

A meal without dessert is definitely not complete.
Featuring Stuffed Litchi Sandesh

I’ve always loved Sandesh, the beloved dessert from Bengal. I decided to add my own twist with ‘Litchi’ the season’s favourite and created Stuffed Litchi Sandesh. This unique combination brings together the creamy richness of traditional Sandesh and the refreshing sweetness of litchis.

Treat yourself to this exquisite dessert and savour the blend of tradition and innovation in every bite.

Preparing this dessert is a breeze. Simply hollow out fresh litchis and fill them with a luscious Sandesh mixture. The result? A delightful fusion of flavours that promises to satisfy your sweet craving.

Course Dessert
Servings 4 persons (makes 8 pieces)
Preparation Time 20 minutes
Cook time Nil
Chilling time 1 – 2 hours

Ingredients for the Stuffed Litchi Sandesh
(1 cup = 200 ml; 1 tbsp = 15 ml)
8 Nos Fresh litchis, seeds removed
1 cup Fresh chenna (made from full fat milk)
1 – 2 tbsp Rose sherbet (roohafza)
½ tsp Elaichi powder
½ tsp Rose essence or gulab jal
3 – 4 tbsp Powdered sugar
1 cup Rabri (made from full fat milk)
1 tbsp Kesar sherbet
1 tsp Kesar strands, dissolved in milk
Silvered almonds for garnish
Chopped pistachios for garnish
Rose petals for garnish

Instruction for the Stuffed Litchi Sandesh
1 Mix the fresh chenna with 2 tbsp sugar, rose syrup, rose essence and elaichi powder. Mash well with your palms. The mixture should be smooth and not grainy.
2 Stuff the litchis with the above Sandesh and set aside.
3 In the rabri add the kesar strands, balance sugar and kesar sherbet. Taste and adjust the sweetness. It should not be too sweet.
4 Now in individual bowls add in a little rabri. Place the stuffed litchi on it. Chill in the fridge for 1 – 2 hours. Serve garnished with almonds, pistachios and rose petals.
June 29, 2024 By
Mains

Paneer Wrap High Protein

So many of you loved the Egg Wrap Low Calorie but wanted something in veg.
Presenting: Paneer Wrap High Protein ! 🌯

It’s packed with protein goodness and mouthwatering flavours.
Wholesome and fulfilling, it caters to your nutritional needs while offering a delightful zing with a touch of Tabasco. Ideal for those lazy evenings when you crave something delicious yet nutritious.

Course Main
Servings 2 persons
Preparation Time 10 minutes
Cook time 10 minutes

Ingredients for the Paneer Wrap High Protein
(1 cup = 200 ml; 1 tbsp = 15 ml)
4 wraps Low carb/gluten free wraps
2 – 3 tbsp Olive oil
½ tsp Garlic
½ th cup Onion chopped
¼ th cup Green capsicum chopped
1/4th cup Yellow capsicum chopped
¼ th cup Red capsicum chopped
1 – 2 tbsp Grated cheese (optional)
Chili flakes to taste
Salt to taste
A few drops of Tabasco as per taste

Instruction for the Paneer Wrap High Protein
1 Heat a pan. Add in 1 tbsp olive oil. Sauté garlic, onion, the 3 capsicums for 1 – 2 minutes. Do not overcook them. Let the crunch remain.
2 Add in the paneer, cheese, salt, and chili flakes and tabasco. Taste and adjust the seasonings. Cook for 2 – 3 minutes and set aside.
3 Heat the pan and brush with a little olive oil. Cook the low carb wrap on both sides. Add a little filling on one wrap and cook again until brown spots appear. Cook the remaining wraps in the same way and serve at once.
June 23, 2024 By