Drinks

Paan and Anjeer Vegan Milkshake

Soups & Salads

Sweet Potato & Guava Chaat Style Salad

Soups & Salads

Greek cucumber salad with whipped Feta Base

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
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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
Soups & Salads

Sweet Potato & Marinated Ginger Salad

This Sweet Potato & Marianted Ginger Salad is a quiet celebration of Navratri – light, sattvic, and deeply comforting. Soft, chilled slices of sweet potato meet the gentle heat of ginger, all brought together with a bright hint of lemon. It’s simple, yet every bite feels intentional.

Course Salad
Servings 2 persons
Preparation Time 20 minutes
Cook Time 15 – 20 minutes

Ingredients for the Sweet Potato & Marinated Ginger Salad

(1 cup=200 ml, 1 tbsp=15 ml)
2 Nos Sweet potatoes
¼th cup Fresh ginger, julienned (slice it very thinly)
Lemon juice of 1 – 2 lemons
A pinch of Sugar
Sendha namak as per taste

Fresh coriander leaves to garnish

Instructions for the Sweet Potato & Marinated Ginger Salad
1. Steam the sweet potatoes in a steamer until its cooked.
2. Remove the skin and the loose threads. Cut into thin slices. Chill in the refrigerator.
3. Meanwhile, marinate the ginger juliennes in lemon juice for 1 hour.
4. Once the ginger starts turning a little pink, add a pinch of sugar to the lemon juice.
5.

Arrange the following on a plate. The cold sweet potato slices topped with ginger, lemon juice sugar mixture. Sprinkle sendha namak and garnish with coriander leaves. Now top another layer of sweet potatoes and ginger. Chill this again for 1 – 2 hours for the flavours to marinate. Serve this salad chilled.
March 20, 2026 By
Mains

Samak Rice in Coconut Milk

A festive delicacy for Chaitra Navratri – Samak Rice simmered in rich coconut milk,
lightly adorned with tender potatoes and crunchy peanuts. Subtle, nourishing, and perfectly light for the season, this dish is a gentle reset for the body and soul.

Course Mains
Servings 4 persons
Preparation Time 30 minutes
Cook Time 15 minutes

Ingredients for the Samak Rice in Coconut Milk

(1 cup=200 ml, 1 tbsp=15 ml)
1 cup Samak / mordhan (barnyard millet)
½ cup Water
1½ cups Coconut milk
2 tbsp Ghee
1 tbsp Jeera (cumin seeds)
A few Curry leaves
2 Nos Green chillies, minced
½ tsp Hing
1 tbsp Ginger Minced
1 No. Large potato, boiled, peeled and cut
¼ cup Roasted peanuts, crushed coarsely
1 No. Lemon Juice
2 tbsp Coriander leaves, finely chopped
2 tbsp Freshly grated coconut
Sendha namak (rock salt) as per taste

Instructions for the Samak Rice in Coconut Milk
1. Wash samak rice 2 – 3 times and soak in water for 30 minutes. After 30 minutes drain and keep aside.
2. Heat ghee in a heavy-bottomed pan. Sauté the cumin seeds, add in hing, curry leaves, ginger and green chilies, and sauté for 1-2 minutes.
3. Add in the boiled and cubed potatoes and sauté until slightly brown.
4. Add in the soaked samak rice and crushed peanuts and stir gently. Add in ½ cup water and let it cook for 5-7 minutes. Now add in coconut milk, sendha namak and gently let it boil. Lower the flame and cover and cook.
5.

Once cooked, fluff gently with a fork. Add in lemon juice, grated coconut and coriander. Serve at once.
March 17, 2026 By
Snacks

Kanji Vadas

In a Marwari household, Holi is incomplete without Kanji Vadas
While some families make a mix of moong and urad badas, the ones I’ve grown up eating are the round, flat moong dal vadas – crisp outside, soft inside, soaking up that tangy kanji so beautifully.

Course Snacks
Servings 8-10 persons
Preparation Time 15 minutes + 3 hours soaking time + 2-3 days of fermentation.
Cook Time 30 to 40 minutes

Ingredients for the Kanji

(1 cup=200 ml, 1 tbsp=15 ml)
2½ to 3 ltrs Water
6 tbsp Black mustard seeds
3 tbsp Yellow sarson seeds
½ tsp Haldi (turmeric) powder (little less than ½ tsp)
½ Asafetida
2-3 tbsp Homemade curd
Salt to taste
½ tsp Black salt (optional)
Red chilli to taste (optional)

Ingredients for the Vadas

(1 cup=200 ml, 1 tbsp=15 ml)
1½ cups Yellow moong dal
2 tbsp Green chilli ginger paste
1 tbsp Saunf crushed coarsely
1 tbsp Coriander seeds, crushed coarsely
1 tbsp Jeera seeds crushed coarsely
3 tbsp Whole wheat flour
1 tbsp Red chilli powder
Salt to taste
½ tsp Haldi
1-2 tbsp Coriander leaves, chopped
2-3 tbsp Hot oil
Oil for frying

Instructions for the Kanji
1. Blend the black mustard seeds in a blender until fine.
2. Take the yellow mustard seeds, black mustard powder, salt, hing, haldi in a steel plate.
3. Add curd one tbsp at a time and whisk the mixture with your fingers. Keep mixing it with your fingers for 5 – 7 minutes until it releases the mustard aroma.
4. Now boil 3 litres of water and leave it to cool completely.
5. Add the cooled water to the mustard mixture and keep the mixture in a glass jar or steel vessel. Cover with a muslin cloth and keep the jar near sunlight for 3 days for the kanji to ferment and turn sour. (It took me 2 – 3 days)

Instructions for the Vadas
1. Wash and soak the yellow moong dal for 3 – 4 hours. Drain the water completely and leave it on a sieve for 15 – 20 minutes. This removes all excess water.
2. Now grind the dal into a thick paste.
3. Now in a muslin cloth or sieve, put the ground dal for 1 hour, so all water, if any, is released.
4. Next, add in the green chilli ginger paste, haldi, cumin seeds, coriander seeds, saunf seeds, salt, hing, red chilli powder and the coriander leaves. Add in the wheat flour, whisk the paste well with your hands for 4 – 5 minutes to make the mixture light and airy.
5. Now add in 2 – 3 tbsp of hot oil to the mixture.
6. Heat the oil until hot. Now shape very thin round vadas on a muslin cloth tied to a round katori. (Keep water to dip your fingers each time)
Now gently slide each vada and lower the flame to medium. Fry the vadas until golden brown. They should fluff up in the centre. (This batter makes 20 – 22 vadas)
7. After the vadas are fried, take a vessel with warm salted water. Dip the vadas in it. They should be completely immersed in the water. Keep this for a minimum ½ hour.
8. Drain the vadas and squeeze out the water completely. The vadas are now soft. Add these to the kanji which we made a day prior. Immerse the vadas in kanji until evening or for 6-8 hrs at least.
9. Taste the kanji. Once it is sour, keep in fridge to cool completely. Chill for 4 – 5 hours before serving.

Note:
1. The kanji vada, once made, can be kept in fridge for 4 – 5 days.

March 11, 2026 By
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
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