Drinks

Pineapple Panna

A little sweet, a little tangy and exactly what summer feels like in a glass.

This ๐๐ข๐ง๐ž๐š๐ฉ๐ฉ๐ฅ๐ž ๐๐š๐ง๐ง๐š isnโ€™t just refreshing itโ€™s packed with digestive goodness, thanks to pineappleโ€™s natural enzymes that help you feel light and comfortable even on the hottest days.

The jaggery, roasted jeera, lemon, and mint bring in just the right balance of sweet, salty, and zingy making every sip cooling, bright, and irresistibly fresh.

Course Drinks
Servings 2 persons
Preparation Time ย 5 โ€“ 7 minutes
Cook time 10 minutes + chilling time

Ingredients for the Pineapple Panna

(1 cup = 200 ml; 1 tbsp = 15 ml)

2 cups Chopped pineapple (diced into cubes)
1 cup Grated raw mango (not too sour)
2 โ€“ 3 tbsp Jaggery powder (depends on the acidity of the pineapple)
1 tsp Roasted jeera powder
2 โ€“ 3 tbsp Lemon juice
Black salt to taste
A few Mint leaves
Ice cubes

Instructions for the Pineapple Panna

1 Heat the pineapple pieces along with water, jaggery, salt, and jeera powder in a pan. Cook until the pineapple softens completely. Remove from heat and let it cool completely.
2

Blend the cooled mixture in a blender with ice cubes and mint leaves. (If too thick, add more chilled water.)

3

Strain and serve chilled.

Appetizers

Raw Mango Curd Dip

With mango season at its peak and a basketful from the garden, this ๐‘๐š๐ฐ ๐Œ๐š๐ง๐ ๐จ ๐‚๐ฎ๐ซ๐ ๐ƒ๐ข๐ฉ just had to happen

Cool hung curd meets the gentle tang of homegrown raw mangoes, topped with a crackling South Indian-style tadka itโ€™s fresh, bold, and made for summer snacking.

Served chilled with khakhra or sago wafers, itโ€™s the kind of dip that disappears quickly when friends are around.
Simple, seasonal, and bursting with homemade summer flavour.

Course Appetizer
Servings 2 persons
Preparation Time 10 minutes
Cook time 5 minutes
Chilling time ย 2 hours

Ingredients for the Raw Mango Curd Dip

(1 cup = 200 ml; 1 tbsp = 15 ml)

1 cup Hung curd
3 tbsp Grated raw mango (not too sour)
Salt to taste
A pinch of sugar

Ingredients for tempering

1 tbsp Oil
ยฝ tsp Mustard seeds
ยฝ tsp Cumin seeds (jeera)
1 Green chilli, finely minced
1 tsp ย Sambar powder
A few Neem leaves

Instructions for the ย Raw Mango Curd Dip

1 In a bowl, mix the hung curd with grated raw mango, salt, and sugar.
2

Prepare the tempering heat oil in a small pan. Add mustard seeds, cumin seeds, neem leaves, green chilli, and sambar powder. Let it sizzle for a few seconds.

3

Pour the tempering over the curd mixture and mix well. Serve at once.

4

Chill the dip in the refrigerator for a few hours.

5

Serve cold with sago wafers, khakhra, or chips.

Drinks

Cucumber Tadka Chaas

Cooling, calming, and just what summer calls for.

This glass of ๐‚๐ฎ๐œ๐ฎ๐ฆ๐›๐ž๐ซ ๐“๐š๐๐ค๐š ๐‚๐ก๐š๐š๐ฌ is light on the palate but full of comfort perfect for warm afternoons when you want something that hydrates without weighing you down.

Itโ€™s the kind of everyday cooler that brings balance, flavour, and a little quiet joy to your routine.

Subtle, satisfying, and made to beat the heat one sip at a time.

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

Ingredients for the Cucumber Tadka Chaas
(1 cup = 200 ml; 1 tbsp = 15 ml)

ยฝ cup Yogurt
ยฝ cup Grated cucumber
1 glass Water (cold)
1 No. Ice cube
Green chili, minced
Black salt to taste
Crushed, roasted jeera to taste
A few Mint leaves, chopped
1 tbsp Oil
ยฝ tsp Mustard seeds
A few Curry leaves

Instructions for the Cucumber Tadka Chaas

1 Beat the yogurt. Add water, ice cubes and whisk well.
2

Add in salt, roasted cumin powder, cucumber grated, mint leaves and mix well.

3

Make a tempering with oil, mustard seeds, hing and curry leaves. Add to the chaas and serve at once.

Serve at once.

Note: You can replace milk with coconut milk to make it lactose-free.

Mains

Summer Lauki Stew

If your summer goal is to eat clean and feel lighter this stew needs to be on your menu.

This simple ๐’๐ฎ๐ฆ๐ฆ๐ž๐ซ ๐‹๐š๐ฎ๐ค๐ข ๐’๐ญ๐ž๐ฐ is nourishing, hydrating, and perfect for anyone looking to include more cooling, high-fibre veggies in their day. Cooked in milk, tempered with mustard seeds, curry leaves, and green chilli-ginger paste, itโ€™s flavourful without being heavy.

Low in calories, rich in fibre, and easy on digestion itโ€™s an effortless weight-loss recipe that still delivers comfort.

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

Ingredients for the Summer Lauki Stew
(1 cup = 200 ml; 1 tbsp = 15 ml)

2 cups Chopped lauki (diced into 1โ€ pcs)
1 tbsp Oil
1 tsp Mustard seeds
A few Curry leaves
1 tbsp Green chilli-ginger paste
2โ€“2ยฝ cups Milk
Salt to taste
Sugar to taste
2 tbsp Grated coconut
3 tbsp Grated coriander leaves

Instructions for the Summer Lauki Stew

1 Heat the oil. Splutter the mustard seeds and curry leaves. Add the green chilli-ginger paste and cook for one minute.
2

Add the lauki pieces and cook until soft.

3

Once it softens a bit, add the milk and cook further (this may take 10โ€“15 minutes on a low flame).

4 Once the lauki is fully cooked, add salt, sugar, grated coconut, and coriander.

Serve at once.

Note: You can replace milk with coconut milk to make it lactose-free.

Mains/ Snacks

High Protein Paneer Sandwich

Looking for a protein-packed bite thatโ€™s light, flavourful, and fuss-free? Meet the ๐‡๐ข๐ ๐ก ๐๐ซ๐จ๐ญ๐ž๐ข๐ง ๐๐š๐ง๐ž๐ž๐ซ ๐’๐š๐ง๐๐ฐ๐ข๐œ๐ก your new no-cook favourite.

Crafted with creamy paneer, Greek yogurt, crunchy capsicum, and spring onions, this chilled sandwich is the ultimate summer saviour. A quick mix, a generous spread, and a short rest in the fridge and you’ve got a refreshing, protein-rich snack thatโ€™s light on effort, big on satisfaction.

Perfect for lunchboxes, post-workout munchies or those days when you just want something effortless and refreshing

Course Snacks / Main
Servings 2 persons
Preparation Time 10ย  minutes
Cook time Nil

Ingredients for the High Protein Paneer Sandwich
(1 cup = 200 ml; 1 tbsp = 15 ml)

1 cup Cottage cheese (cut into small pieces)
3 tbsp Greek yogurt
ยฝ cup Finely chopped spring onions
ยฝ cup Finely chopped green capsicum
1 No. Green chili, minced
2 tbsp Lemon juice
Salt to taste
Pepper to taste
4 slices Plain sandwich bread

Instructions for the High Protein Paneer Sandwich

1 In a mixing bowl mix together all ingredients except bread slices. Let the mixture bind together as shown. Chill in refrigerator for 1 โ€“ 2 hours.
2

In a mixing bowl mix together all ingredients except bread slices. Let the mixture bind together as shown. Chill in refrigerator for 1 โ€“ 2 hours.

Mains

Rajasthani Laal Aloo

Inspired by the bold and rustic flavours of Rajasthan, Rajasthani Laal Aloo is a fiery delight that echoes the grandeur of Rajput traditions. In the days of valour, Rajput warriors would return from hunts and prepare rich, ghee-laden delicacies that became synonymous with their rugged lifestyle. This vegetarian counterpart carries the same spirit, slow-cooked to perfection with whole red chilies, garlic, and curd, creating a melt-in-your-mouth experience.

Whether youโ€™re a spice lover or a fan of heritage cuisine, Rajasthani Laal Aloo is a journey to the royal kitchens of Rajasthan. Every bite is an ode to flavours that have stood the test of time, bringing the essence of Rajputana straight to your plate.

Course Main
Servings 4 persons
Preparation Time 10 โ€“ 12 minutes
Cook time 40 minutes

Ingredients for the Rajasthani Laal Aloo
(1 cup = 200 ml; 1 tbsp = 15 ml)

1/3 rd cup Ghee
1 tbsp Cumin seeds
1 kg Baby potatoes
2 kg Full fat curd (preferably sour)
12 โ€“ 15 Whole fresh red chilies
8 โ€“ 10 Cloves of garlic
Salt to taste

Instructions for the Rajasthani Laal Aloo

1 Wash and peel the baby potatoes. Prick with fork on all sides. Soak them in water for 1 hour, with 1 tbsp salt added.
2

Drain the water and dry the potatoes on a tea towel.

3

Now, heat ghee in a pan. Splutter the cumin seeds for 1 minute. Add in the garlic cloves and the potatoes. Stir for 1 โ€“ 2 minutes so that the potatoes soak the ghee.

4

Add in red chilies (washed) and stir for 1 โ€“ 2 minutes. Now add in curd. Add curd gradually in batches cooking the potatoes on a medium flame. Cover and cook. After a few minutes, stir the veg. Do not add any water to the dish. This dish has to be cooked slowly with gradual additions of curd on a medium flame. Finally once the potatoes are cooked, add salt and mix.

Mains

Sailana Dal

With every simmering pot of ๐’๐š๐ข๐ฅ๐š๐ง๐š ๐ƒ๐š๐ฅ, a piece of history comes alive where food wasnโ€™t just cooked but carefully crafted with love and legacy.

This dal carries the warmth of slow-cooked traditions, infused with aromatic spices and the essence of a bygone era. Thick, hearty, and rich in flavour, itโ€™s a tribute to kitchens that tell stories with every meal. Originating from the royal kitchens of ๐’๐š๐ข๐ฅ๐š๐ง๐š ๐๐š๐ฅ๐š๐œ๐ž, a historic gem in ๐Œ๐š๐๐ก๐ฒ๐š ๐๐ซ๐š๐๐ž๐ฌ๐ก , this dish embodies the grandeur of culinary heritage.

A taste of nostalgia, a bowl of heritage this is more than just dal; itโ€™s a journey back in time.

Course Main
Servings 4 persons
Preparation Time 10 minutes + soak time
Cook time 30 minutes

Ingredients for the Sailana Dal
(1 cup = 200 ml; 1 tbsp = 15 ml)

1-2 Bay leaves
2 tsp Cumin seeds
2 Nos Cloves, whole
2 Nos Cinnamon sticks
2 Nos Black elaichi
7-8 Garlic cloves
2 big Onion, sliced
1ยฝ” piece Ginger, crushed
3-4 tbs Ghee
2 Green chili, chopped
1 tbsp Red Chilli powder
ยฝ tsp Turmeric powder
1 tbsp Coriander powder
1 cup Arhar dal (toor)
1ยฝ tbsp. Sugar
Salt to taste
1 full No. Lemon juice (Indian sized)
2 cups Water

Instructions for the Sailana Dal

1 Wash and soak the dal for 2-3 hours. Drain and keep aside.
2

Heat ghee in a cooker. Sautรฉ the bay leaves, cinnamon, elaichi, cloves.

3

Add in the onions, ginger, garlic and green chilies. Sautรฉ the onions on medium flame until it caramelizes.

4

Add in the red chili, turmeric and coriander powder and sautรฉ for 1 minute.

5

Add in the soaked dal along with water. Season with salt. Cover and cook up to 2 whistles.

6

Now open the cooker. If dal is too thick, add a little more water (hot water) and stir dal. Mash it well. the dal should be a little thick in consistency.

7

Add in sugar, salt and lemon juice. Taste and adjust seasonings. Serve at once.

Drinks / Soup

Thai Style Momo Soup

With the chill of winter fading, our cravings shift to something light yet satisfying. Enter ๐“๐ก๐š๐ข ๐’๐ญ๐ฒ๐ฅ๐ž ๐Œ๐จ๐ฆ๐จ ๐’๐จ๐ฎ๐ฉ, the perfect bowl of comfort for these transition days.

This soup is packed with taste yet gentle on the stomach, combining silky coconut cream, coloruful veggies, and steamed momos warming, refreshing, and ready in 10 minutes.

As the season changes, indulge in a nourishing, satisfying soup thatโ€™s quick and easy to make.

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

Ingredients for the Thai Style Momo Soup
(1 cup = 200 ml; 1 tbsp = 15 ml)

1 tbsp Toasted sesame oil
1 tbsp Minced garlic
1ยฝ tbsp. Red curry paste
1 tsp Red chili paste
1 cup Mushrooms (quartered)
1ยฝ cups Coconut cream
1 cup Veg stock
1 cup Bok choy
1 packet Prasuma Frozen veg momos
Red chili oil to drizzle
1 tbsp Soya sauce (kikoman light)
1 tbsp Brown sugar
ยฝ No. Lemon juice
Salt to taste (if required)

Instructions for the Thai Style Momo Soup

1 Heat oil in a pan. Sautรฉ the garlic, chili paste and red curry paste. Sautรฉ the mushrooms on high heat for 2 โ€“ 3 minutes.
2

Add in the bok choy stems and sautรฉ for 1 minute

3

Add in the coconut cream, veg stock, soya sauce and sugar. Bring it to a boil.

4

Add in the bok choy green and boil for 1 โ€“ 2 minutes. Add in lemon juice. Taste and adjust seasonings.

5

Steam the frozen momos. Pour the hot soup over the momos. Drizzle red chili oil over it and serve hot.

Breakfast/ Desserts/ Snacks

Coconut Chia Seed Pudding

During my stay at Atmantan Wellness Retreat, I discovered this light and refreshing ๐‚๐จ๐œ๐จ๐ง๐ฎ๐ญ ๐‚๐ก๐ข๐š ๐’๐ž๐ž๐ ๐๐ฎ๐๐๐ข๐ง๐  and knew it had to become a household staple! Smooth, cooling, and just the right balance of creamy and crunchyโ€”itโ€™s the kind of treat that feels indulgent yet keeps you feeling good.

Perfect for a wholesome breakfast or a guilt-free dessert, this bowl is proof that simple ingredients can create something truly delightful!

Course Breakfast / Snacks / Dessert
Servings 1 person
Preparation Time 10 minutes + overnight
Cook time

Ingredients for the Coconut Chia Seed Pudding
(1 cup = 200 ml; 1 tbsp = 15 ml)

3 tbsp Chia seeds
ยฝ – 1 cup Fresh coconut milk
1 tbsp Maple syrup
ยฝ tsp Vanilla essence
1 โ€“ 2 tbsp Freshly grated coconut
4 โ€“ 5 Fresh strawberies (quartered)
1 tbsp Roasted nuts, sliced

Instructions for the Coconut Chia Seed Pudding

1 Soak the chia seeds in coconut milk. Add in the vanilla essence and maple syrup. Refrigerate overnight or for 4 โ€“ 6 hours
2

Next morning, stir the mixture. Add in fresh coconut, fresh strawberries and roasted nuts. Serve chilled.

Mains

Swiss Cheese Fondue

Nothing says romance like a warm pot of ๐’๐ฐ๐ข๐ฌ๐ฌ ๐‚๐ก๐ž๐ž๐ฌ๐ž ๐…๐จ๐ง๐๐ฎ๐ž, shared over laughter, fresh roses, and a cozy garden setup.

A luxurious mix of Gruyรจre, Emmental, and Cheddar, melted with a splash of white wine, garlic, and a hint of nutmeg, makes every bite irresistible. Dip, twirl, and savour with toasted bread, roasted potatoes, or fresh veggies.

Because love is best enjoyed one delicious bite at a time. Happy Valentineโ€™s Day!

Course Main
Servings 2 โ€“ 4 persons
Preparation Time 5 minutes
Cook time 10 minutes

Ingredients for the Swiss Cheese Fondue
(1 cup = 200 ml; 1 tbsp = 15 ml)

200 gms Gruyere cheese, grated
200 gms Emmental cheese, grated
100 gms Cheddar cheese, grated
1 โ€“ 2 cloves Garlic, minced
1 โ€“ 1ยฝ cups Dry white wine
1 tbsp Cornstarch
A pinch of Nutmeg
Salt to taste
Black pepper to taste
Cubed crusty bread (French baguette or sourdough toasted) to serve
Steamed or roasted potatoes to serve
Blanched vegetables (like broccoli, mushrooms, etc.) to serve
Gherkins and pickled onions to serve

Instructions for the Swiss Cheese Fondue

1 Rub the inside of the fondue pot with the garlic for flavour.
2

Pour the wine in the fondue pot and heat over medium heat (do not boil)

3

Gradually add in the cheese in batches, stirring until melted and smooth.

4

Thicken the fondue by mixing the cornstarch. Continue to cook for 2 โ€“ 3 minutes until the fondue thickens.

5

Add a pinch of nutmeg and season with black pepper to taste.

6

Serve at once with the bread, potatoes and other accompaniments.