Appetizers

Nachos & cheese sauce New Yorker style

Appetizers

Thecha Pav

Appetizers

Beer-Battered Baby Corn

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
0
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
0
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
Others/ Snacks

High Protein Quinoa Tikkis

With 27g protein, this high-protein snack is simple, wholesome, and packed with flavour.

𝐐𝐮𝐢𝐧𝐨𝐚 𝐓𝐢𝐤𝐤𝐢𝐬 𝐰𝐢𝐭𝐡 𝐡𝐮𝐧𝐠 𝐜𝐮𝐫𝐝 𝐝𝐢𝐩 – a delicious balance of protein-rich quinoa, paneer, fresh veggies, and herbs.

 

Course Appetizer / Snacks
Servings 2 – 3 persons
Preparation Time 20 minutes
Cook Time 15 minutes

Ingredients for the High Protein Quinoa Tikkis

(1 cup=200 ml, 1 tbsp=15 ml)
1 cup Boiled Quinoa
½ cup Paneer, Grated
3 tbsp Cabbage, grated or cut finely
3 tbsp Carrots, grated
2 tbsp Spring onions, finely chopped
2 tbsp Fresh coriander leaves
1 tsp Green chillies, ginger paste
2 tbsp Quinoa powder (quinoa mixed in mixer)
Black salt to taste
Chaat masala to taste
Salt to taste
Lemon juice as per taste

Ingredients for Hung curd dip

(1 cup=200 ml, 1 tbsp=15 ml)
½ cup Hung curd, chilled
½ tsp Green chilli-garlic paste
1 tsp Lemon juice
Salt to taste
1 tsp Roasted nigella seeds to garnish

Instructions for the High Protein Quinoa Tikkis
1. Mix all the ingredients mentioned for the tikis in a bowl.
2. Taste and adjust seasonings
3. Now, shape into small round tikkis.
4. Air-fry them in an air-fryer until crisp and brown.

Instructions for the Dip
1. Mix all ingredients except nigella seeds in a bowl. Keep aside to chill.
2. Now, top each tikki with 1 tbsp of hung curd and garnish with nigella seeds
3. Serve at once.

 

July 1, 2026 By
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
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
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