Dine With Gitanjali - Recipes straight from the heart

Mains

Cucumber Tadka Chaas

Cooling, calming, and just what summer calls for.

This glass of 𝐂𝐮𝐜𝐮𝐦𝐛𝐞𝐫 𝐓𝐚𝐝𝐤𝐚 𝐂𝐡𝐚𝐚𝐬 is light on the palate but full of comfort perfect for warm afternoons when you want something that hydrates without weighing you down.

It’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)
½ cup	Yogurt
½ 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
½ 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.

May 26, 2025 By Gitanjali

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 𝐒𝐮𝐦𝐦𝐞𝐫 𝐋𝐚𝐮𝐤𝐢 𝐒𝐭𝐞𝐰 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, it’s flavourful without being heavy.

Low in calories, rich in fibre, and easy on digestion it’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 1” pcs)
1 tbsp	Oil
1 tsp	Mustard seeds
A few	Curry leaves
1 tbsp	Green chilli-ginger paste
2–2½ 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 10–15 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.

May 21, 2025 By Gitanjali

Mains/ Snacks

High Protein Paneer Sandwich

Looking for a protein-packed bite that’s light, flavourful, and fuss-free? Meet the 𝐇𝐢𝐠𝐡 𝐏𝐫𝐨𝐭𝐞𝐢𝐧 𝐏𝐚𝐧𝐞𝐞𝐫 𝐒𝐚𝐧𝐝𝐰𝐢𝐜𝐡 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 that’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	10 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
½ cup	Finely chopped spring onions
½ 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 – 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 – 2 hours.

May 5, 2025 By Gitanjali

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 you’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 – 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 – 15	Whole fresh red chilies
8 – 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 – 2 minutes so that the potatoes soak the ghee.
4	Add in red chilies (washed) and stir for 1 – 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.

March 21, 2025 By Gitanjali

Mains

Sailana Dal

With every simmering pot of 𝐒𝐚𝐢𝐥𝐚𝐧𝐚 𝐃𝐚𝐥, a piece of history comes alive where food wasn’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, it’s a tribute to kitchens that tell stories with every meal. Originating from the royal kitchens of 𝐒𝐚𝐢𝐥𝐚𝐧𝐚 𝐏𝐚𝐥𝐚𝐜𝐞, a historic gem in 𝐌𝐚𝐝𝐡𝐲𝐚 𝐏𝐫𝐚𝐝𝐞𝐬𝐡 , this dish embodies the grandeur of culinary heritage.

A taste of nostalgia, a bowl of heritage this is more than just dal; it’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
1½” piece	Ginger, crushed
3-4 tbs	Ghee
2	Green chili, chopped
1 tbsp	Red Chilli powder
½ tsp	Turmeric powder
1 tbsp	Coriander powder
1 cup	Arhar dal (toor)
1½ 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. Sauté the bay leaves, cinnamon, elaichi, cloves.
3	Add in the onions, ginger, garlic and green chilies. Sauté the onions on medium flame until it caramelizes.
4	Add in the red chili, turmeric and coriander powder and sauté 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.

March 7, 2025 By Gitanjali

Drinks / Soup

Thai Style Momo Soup

With the chill of winter fading, our cravings shift to something light yet satisfying. Enter 𝐓𝐡𝐚𝐢 𝐒𝐭𝐲𝐥𝐞 𝐌𝐨𝐦𝐨 𝐒𝐨𝐮𝐩, 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 that’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
1½ tbsp.	Red curry paste
1 tsp	Red chili paste
1 cup	Mushrooms (quartered)
1½ 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
½ No.	Lemon juice
	Salt to taste (if required)
Instructions for the Thai Style Momo Soup
1	Heat oil in a pan. Sauté the garlic, chili paste and red curry paste. Sauté the mushrooms on high heat for 2 – 3 minutes.
2	Add in the bok choy stems and sauté 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 – 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.

February 27, 2025 By Gitanjali

Breakfast/ Desserts/ Snacks

Coconut Chia Seed Pudding

During my stay at Atmantan Wellness Retreat, I discovered this light and refreshing 𝐂𝐨𝐜𝐨𝐧𝐮𝐭 𝐂𝐡𝐢𝐚 𝐒𝐞𝐞𝐝 𝐏𝐮𝐝𝐝𝐢𝐧𝐠 and knew it had to become a household staple! Smooth, cooling, and just the right balance of creamy and crunchy—it’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
½ – 1 cup	Fresh coconut milk
1 tbsp	Maple syrup
½ tsp	Vanilla essence
1 – 2 tbsp	Freshly grated coconut
4 – 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 – 6 hours
2	Next morning, stir the mixture. Add in fresh coconut, fresh strawberries and roasted nuts. Serve chilled.

February 21, 2025 By Gitanjali

Older Posts

Course	Main
Servings	2 – 4 persons
Preparation Time	10 minutes
Cook time	5 – 7 minutes
Ingredients for the Tadka Aloo Raita (1 cup = 200 ml; 1 tbsp = 15 ml)
2 Nos.	Boiled, peeled and cubed potatoes
1 tsp	Jeera (cumin seeds)
1 tbsp	Mustard seeds
A pinch of	Hing (asafetida)
3 – 4 cloves	Finely chopped garlic
½ piece	Ginger, minced
2 – 3	Green chilies, minced
2 Nos.	Whole red chilies
2 – 3	Curry patta (curry leaves)
½ tsp	Haldi powder
1 tsp	Roasted jeera powder
1 tsp	Coriander powder
2 tbsp	Coriander leaves, finely chopped
	Salt to taste
4 cups	Whisked yogurt, chilled.
2 tbsp	Whole red chilies
Instructions for the Tadka Aloo Raita
1	Heat the ghee or oil in a pan. Sauté the cumin seeds, mustard seeds, hing, red chilies, neem leaves. After a minute or so, sauté the ginger, garlic and green chilies.
2	Add in the cubed potatoes along with the above mentioned spices. Cook well for 1 – 2 minutes. Season with salt.
3	Add the warm tadka potatoes to the whisked chilled yogurt. Garnish with fresh coriander leaves. Serve at once.

Course	Drinks
Servings	2 persons
Preparation Time	5 – 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 – 3 tbsp	Jaggery powder (depends on the acidity of the pineapple)
1 tsp	Roasted jeera powder
2 – 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.

Tadka Aloo Raita

Pineapple Panna

Raw Mango Curd Dip

Tadka Aloo Raita

Ingredients for the Tadka Aloo Raita

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

Instructions for the Tadka Aloo Raita

Pineapple Panna

Ingredients for the Pineapple Panna

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

Instructions for the Pineapple Panna

Raw Mango Curd Dip

Ingredients for the Raw Mango Curd Dip

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

Ingredients for tempering

Instructions for the Raw Mango Curd Dip

Cucumber Tadka Chaas

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

Instructions for the Cucumber Tadka Chaas

Summer Lauki Stew

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

Instructions for the Summer Lauki Stew

High Protein Paneer Sandwich

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

Instructions for the High Protein Paneer Sandwich

Rajasthani Laal Aloo

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

Instructions for the Rajasthani Laal Aloo

Sailana Dal

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

Instructions for the Sailana Dal

Thai Style Momo Soup

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

Instructions for the Thai Style Momo Soup

Coconut Chia Seed Pudding

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

Instructions for the Coconut Chia Seed Pudding

Course	Appetizer
Servings	2 persons
Preparation Time	10 minutes
Cook time	5 minutes
Chilling time	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
½ tsp	Mustard seeds
½ tsp	Cumin seeds (jeera)
1	Green chilli, finely minced
1 tsp	Sambar powder
A few	Neem leaves
Instructions for the 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.

Ingredients for the Tadka Aloo Raita

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

Instructions for the Tadka Aloo Raita

Ingredients for the Pineapple Panna

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

Instructions for the Pineapple Panna

Ingredients for the Raw Mango Curd Dip

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

Ingredients for tempering

Instructions for the Raw Mango Curd Dip

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

Instructions for the Cucumber Tadka Chaas

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

Instructions for the Summer Lauki Stew

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

Instructions for the High Protein Paneer Sandwich

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

Instructions for the Rajasthani Laal Aloo

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

Instructions for the Sailana Dal

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

Instructions for the Thai Style Momo Soup

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

Instructions for the Coconut Chia Seed Pudding

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

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

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

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

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

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

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