Soups & Salads

Macaroni Salad

As someone who demands more from my greens, I can’t just have any salad.  Say goodbye to dull and hello to delicious with this macaroni salad!  Packed with wholesome ingredients, it’s the perfect blend of nutrition and fun.

Servings 4 persons
Course Soups & Salads
Preparation Time 10 minutes
Cook Time 15 minutes

Ingredients for the Macaroni Salad

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

1 cup Macaroni
1 cup Finely chopped spring onion (green and white part, both)
½ cup Green cucumber diced
2 stalks Of celery, finely chopped
2 – 3 nos Green chilies, finely chopped
1 tsp Mustard paste
1 – 2 tbsp Vinegar
1 cup Hung curd
3 tbsp White sauce (without cheese and cream)
Salt to taste

Instructions for the Macaroni Salad 

1. Boil the macaroni in boiling water until al-dente. Rinse and keep aside to cool.
2. Prepare the dressing as follows:

Take hung curd in a bowl, add the white sauce.  Add in mustard paste, vinegar, and salt.  If you find it too thick, add 2-3 tbsp of water to thin it down.

3. Mix all the ingredients for the salad-macaroni, cucumber, green chilies, celery, and spring onion.
4. Add the dressing to the above ingredients and mix well.  Chill for 1-2 hrs.  before serving.
5. Garnish with spring onion greens before serving.

Soups & Salads

Mediterranean Quinoa Salad

Eating healthy can be quite a challenge, especially when it comes to meal prep and grocery shopping for a long list of ingredients.  But don’t worry, I have got a delicious salad recipe that swears by – the Quinoa Greek Salad!

This recipe is super easy to make and requires just a few simple ingredients.  Plus, it’s packed with protein and is a refreshing option for those hot summer days.  Trust me, this salad is a game-changer.

Servings 4 persons
Course Salads
Preparation Time 10 minutes
Cook Time 10 minutes

Ingredients for the Mediterranean Quinoa Salad

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

1 cup Boiled Quinoa
½ cup Diced green cucumbers
½ cup Red Onions chopped
½ cup Grated carrots
½ cup Green capsicum, diced
½ cup Tomatoes, chopped
½ cup Parsley or coriander, chopped finely
½ cup Feta cheese, cubed or crumbled
1 cup Boiled and cooled chickpeas
2 nos. Lemon juice
4 – 5 tbsp Olive oil
Salt to taste

Instructions for the Mediterranean Quinoa Salad

1. Mix all ingredients for the salad and set aside to cool for 2 hours.
2. Serve the salad chilled.  Taste and adjust the lime, salt and olive oil quantities.

Soups & Salads

Minestrone Soup

As the temperature drops down, our bodies instantly crave for warm, filling things to savor.  Soups come in very handy during this season as they are not only easy to make but also quite nourishing for our bodies.

One of the most famous Italian soups, the Minestrone is a thick soup made with lots of vegetables that can easily replace a meal in your diet.  I hope this soup recipe makes you feel all the warmth I am sending your way for the New Year.

Servings 4 persons
Course Soups & Salads
Preparation Time 10 minutes
Cook Time 20 minutes

Ingredients for the Minestrone Soup

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

1 – 2 Nos. Bay leaves
3 tbsp Olive oil
½ cup Onion chopped
2 – 3 tbsp Garlic minced
½ cup Celery chopped
¼th  cup Carrots, chopped
½ cup Zucchini chopped
¼th  cup Potatoes chopped
3 cups Tomatoes, chopped
1 cup Macaroni
1 cup Boiled rajma (kidney beans)
A few Basil leaves
1 tsp Dried oregano
1 – 1½ liters Veg stock
2 tbsp Maggi hot n sweet sauce (optional)
Salt to taste
Pepper to taste
Tabasco to taste
½ cup Fresh parmesan cheese grated for garnish

Instructions for the Minestrone Soup

1. Heat Olive Oil in a crockpot or thick bottom pan.  Add bay leaf. Sauté the onions, garlic, and celery.   Add in the zucchini. Cook for 1-2 minutes.
2. Add in the zucchini, carrots, and potatoes.  Sauté for a few minutes.
3. Add in the tomatoes.  Sauté for 2 minutes.
4. Add in the stock and oregano, and bring to a boil.  Simmer on a low flame for 5 – 7 minutes.
5. Add in the boiled beans and uncooked macaroni. Boil until the soup gets a little body and the pasta is cooked.
6. Add in the basil leaves in the end.  Season soup with salt, pepper, tabasco and the Maggi hot & sweet sauce.
7. Garnish with grated parmesan cheese and serve.


  • The vegetables should be cut to the same size so they cook at the same time.
  • Do not overcook any vegetables. It should retain their crunch.



Hot Chocolate

It’s the season for hot chocolate! And there is no better excuse, than the holiday season to indulge in a cuppa!

When it comes to hot chocolate, everyone likes it a certain way.  I like mine slightly darker, and with a balanced sweetness.

How do you like yours?  With a hint of cinnamon or with a dash of pepper?  Share your versions with me in the comments.

Servings 2 persons
Course Drink
Preparation Time 15 minutes
Cook Time 5 minutes

Ingredients for Hot Chocolate

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

2 cups Milk
2 – 3 tbsp Sugar
2 tbsp Unsweetened cocoa powder
¼ tsp Vanilla extract
½ cup Dark chocolate callets (preferably callebaut)
Whipped cream for garnish

Instructions for the Hot Chocolate

1. Heat milk in a saucepan.  Ad in sugar, cocoa powder, whisk well. Let sugar dissolve completely.
2. Once it comes to a boil, add in the chocolate callets and mix well. Let the mixture thicken.
3. Once it’s dissolved completely, add in vanilla essence and serve the mixture in mugs. Garnish with whipped cream.



Matra Chaat

My take on an all-time classic Indian street food dish, which is equally good for breakfast or as a tea-time snack, this oil-free and minimally spiced Matra chaat recipe is nourishing and wholesome.  Give it a try and let me know how you like it.

Servings 4 – 6 persons
Course Snacks
Preparation Time 15 minutes
Cook Time 15 – 20 minutes

Ingredients for the Matra Chaat

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

1 cup Dried watana (white small safed matar)
½ tsp Soda
2 nos. Boiled potatoes, diced
3 – 4 Nos. Green chilies, chopped finely
2 – 3 Tomatoes, chopped
1 cup Spring onions, finely chopped
¼th  cup Ginger, julienned
1 cup Tamarind chutney
1 – 2 Nos. Lemon juice
½ cup Fresh coriander leaves
Salt to taste
Black salt to taste
1 – 2 tbsp Roasted jeera powder
Chaat masala to taste
Gram masala to taste

Instructions for the Matra Chaat

1. Soak the watana overnight with water.
2. Next day, pressure cook the watana along with soda and salt.  Cook until it is easily mashed by hand.
3. Now in the warm watana, add in all the ingredients mentioned above. Mix well.
4. To serve, put in a bowl – garnish with fresh coriander, jeera powder, and ginger juliennes.  Can be served warm or at room temperature.


Mexican Sweet Potato

In case you didn’t know this about me – I love making canapes. They are quick to rustle up, and are the perfect start to any party.

With sweet potatoes flooding the markets in the winter, let’s learn how to put a fun twist to them with this Mexican Sweet Potatoes Canapes recipe.

You can even prepare the guacamole and tomato salsa in advance, to save yourself some time on the party day, and use it as condiments with other meals. Win-win!

Servings Two (makes 4 tacos)
Course Appetizer
Preparation Time 30 minutes
Cook Time 10 minutes

Ingredients for the Mexican Sweet Potato Canapes

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

2 Nos. Sweet Potatoes
¼th  cup Olive Oil for roasting and grilling
Salt to taste

Ingredients for Guacamole Mash

1 large Avocado
1 tsp Garlic
2 tbsp Cream cheese softened (D’electa or Philadelphia)
½ Onion finely chopped
1 tbsp Olive oil

Ingredients for Fresh Tomato Salsa

2 large Red tomatoes, chopped
1 small Onion, chopped
¼th cup Green capsicum, chopped
2 – 3 tbsp Spring onion greens chopped
2 – 3 Green chilies, finely chopped
3 tbsp (canned) green jalapenos, finely chopped
1 tsp Cumin powder
2 tbsp Maggi hot & sweet sauce
¼th cup Finely chopped coriander leaves
Salt to taste
Black olive for garnish

Instructions for the Sweet Potato

1 Wash and scrub the sweet potatoes.  Apply a little olive oil over the potatoes, cover with foil and roast in an oven @ 160°C for 30-40 minutes, until it softens.
2 Cut into small roundels (about 1” thick)
3 Apply olive oil to a pan and roast the slices until crisp. Season with salt and keep aside.

Instructions for the Guacamole Mash

1 Mash the ripe avocado.  Add in softened cream cheese.  Keep aside.
2 Sauté onion and garlic in olive oil until the raw smell disappears.  Season with salt and add it to the guacamole mixture.
3 Fill the mix in a piping bag and keep aside.

Instructions for the Tomato Salsa

1 Mix all ingredients for the salsa.  Refrigerate for at least an hour.

Instructions for Assembly

1 Take a warm crisp sweet potato base.  Pipe the guacamole mixture (this is @ room temperature).
2 Spoon 1 tsp of the chilled salsa on it.
3 Garnish with a black olive slice and serve immediately.
Soups & Salads

Indian Gooseberry & Raw Mango Salad

Seasonal change can be trying for all of us and we need to look out more for our health and immunity.

Amlas are filled with nutrients; they improve heart health, have anti-ageing benefits and improve your immunity.

Use the beloved Indian gooseberry or amla to make this scrumptious Amla and Raw Mango salad.

The sweetness of amla is beautifully interspersed by the acidity of the winter mangoes and the texture provided by the caramelised walnuts.

Servings 4 persons
Course Salads
Preparation Time 10 minutes
Cook Time 10 minutes

Ingredients for the Winter Seasonal Salad

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

2 cups Arugula and rocket leaves mixed
4 – 5 Nos. Indian gooseberry (Amla)
½ cup Water
¼ cup Sugar
8 – 10 Walnuts
1 tbsp Butter
1 tbsp Sugar
½ cup Goat cheese, crumbled
½ cup  Raw mango cubed ( totapuri mango )

Ingredients for the Dressing

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

¼th cup Olive Oil
1 – 2 tbsp Sugar syrup (made from amla stew)
1 tbsp Ginger grated or juice of fresh ginger
1 – 2 tsp Dijon mustard

Instructions for Salad

1 Take ½ cup water along with ¼ cup sugar in a pan.  Deseed the amla and cut into 2 halves.  Boil the above mixture until amla softens a bit.  Remove and keep in refrigerator to cool for 1 day. Let the amla stew well.
2 Take 1 tbsp butter in a pan.  Toss the walnuts and roast it on low heat.  Add sugar, melt it and coat the walnuts.  Cool the toasted walnuts on a silpat and crush coarsely.  Keep aside.
3 Wash and dry the salad leaves.  Add in the amla (without the sugar syrup) pieces, raw mango, goat cheese and toasted walnuts.  Refrigerate for 1 hour at least.
4 In a bowl, mix the ingredients for the salad dressing.
5 Add the dressing over salad and mix well.  Serve at once.
  • You can keep the amla in fridge up to a week.
  • You can also prepare the caramelized walnuts and keep outside in an airtight jar for upto a week.
  • This salad has a good balance of sweetness from the stewed amla (gooseberries); the acidity from raw mango and the crunch from the caramelized walnuts.



Kasundi Paneer Roti Tacos

Desi Tacos for the win

Level up your boring meals with my Kasundi Paneer Phulka Tacos- they’re yummy and super versatile. Desi meals hit home, especially some paneer ki sabzi and roti.

However, the way you eat your food can significantly elevate the experience. My Mexican spin on a dish does just that- the flavours are desi, innovative and exciting all at once.

These spicy and indulgent tacos are perfect for upcoming winter bonfire nights with your friends and family. While I have used paneer, you can use a filling of your liking. The phulkas make this dish light and just right- you’re never overstuffed.

I highly urge you to try this recipe soon as it’s truly something else and mere words fail to express the pleasure a single bite delivers.


Servings Two (makes 4 tacos)
Course Main
Preparation Time 10 minutes
Cook Time 15-20 minutes

Ingredients for Kasundi Paste

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

1 tbsp Yellow Mustard
½ tbsp. Black mustard
½ tsp Grated ginger
1 Green chili
½ tsp Turmeric powder
½ tsp Coriander powder
½ tsp Red chili powder
1/4th cup Water
Salt to taste

Ingredients for Paneer

2-3 tbsp Anantya Mustard oil.
100 gms Paneer cubed
1 tsp Jeera (cumin seeds)
2-3 tbsp Hung curd
Salt to taste

Ingredients for Roti Tacos

4 Nos. Small wheat rotis
½ cup Cabbage thinly sliced
1/4th cup Green capsicum thinly sliced
½ cup Pickled red onions (onions marinated overnight in vinegar & beetroot)
1 No. Lemon juice
¼ th cup Coriander-mint-yogurt chutney
Coriander leaves for garnish

Instructions for Kasundi Paste

1 Blend all ingredients for the Kasundi paste.  The paste should be smooth.

Instructions for Paneer

1 Heat the mustard oil in a pan.  Sauté the cumin seeds.  Add in the Kasundi paste and sauté 1-2 minutes.  Add in the hung curd and mix.
2 Add in cottage cheese (paneer) and salt to taste.
3 Cook until the edges of the paneer turn brown (can do this part on a pan too).  Keep aside for further use.

Instructions for Assembly

1 Make coleslaw with cabbage capsicum and lemon juice.  Chill for 10-12 minutes.
2 Take a roti.  Add the coleslaw.
3 Add paneer.  Top with pickled red onions.
4 Add 1-2 tsp of mint-coriander yogurt chutney on top. Garnish with coriander and serve  immediately.

Sesame Peanut Butter Noodles

Delight your tastebuds with these nutty and savoury noodles that are truly comforting.

Winters are calling, and with that, the cravings for all things hot hit the roof. Nothing does it better than my soul-warming Sesame Peanut Butter Noodles.

Delicious with a kick of umami flavours, these noodles are apt for any occasion- weeknight dinners, lazy Sunday lunches, or evening snacks for your kids. The ingredients are straightforward and easily available in your pantry.

Peanut butter and sesame oil add richness to the sauce while ensuring the glaze sits well on the noodles. I’ve only added red capsicum to my recipe but you can add more veggies to the mix suited to your taste. These delicious noodles have my kids’ hearts and mine too.

Servings 2 persons
Course Main Course
Preparation Time 5 minutes
Cook Time 10 minutes

Ingredients for the Sesame Peanut Butter Noodles

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

¼ cup Peanut Butter
4 – 5 tbsp Light soy sauce (Kikkoman)
2 – 3 tbsp (Anantya) Cold pressed sesame oil
1 tbsp Brown sugar
1 – 2 tbsp Chili paste (sambal oelek or sriracha)
1 – 2 tbsp Garlic minced
1 tbsp Ginger grated
½ cup Green onions finely chopped
¼th Red capsicum thinly sliced
Salt to taste
Vinegar to taste
2 – 3 tbsp Toasted sesame seeds
1½ cups Boiled noodles (flat Thai rice noodles)
½ cup water

Instructions for the Sesame Peanut Butter Noodles

1. Heat sesame oil in a pan. Sauté ginger and garlic on high heat.
2. Sauté the red capsicum for 2 minutes. Let the crunch remain.
3. Add in peanut butter, soy sauce, brown sugar, chili paste and water.   Cook for 1 – 2 minutes.
4. Add in the boiled noodles.  Season and add salt (usually the soya and peanut butter contains salt).  Add in the vinegar and scallions.  Mix well. Garnish with toasted sesame seeds and serve immediately.
  1. You can increase or decrease the spice (sriracha or sambal oelek) as per your taste.
  2. You can substitute sugar with honey.

Cream Cheese Boards

Boards are here to add an unmatched finesse to your hosting game.  While butter boards were doomed to fail, Tik Tokers saw the true potential of cream cheese boards.  I couldn’t help but jump on the bandwagon to create my version for you.

This recipe is extremely simple- all you need to do is spread some cream cheese over your board and top it off with seasonings, onion seeds (kallonji), sun dried pesto and roasted garlic.  I took a more classic route for mine and dressed my board up with garlic oil, edible flowers, and basil.  Here’s why- basil and garlic oil work wonderfully well with the rich flavor of cream cheese.  The edible flowers take the board’s aesthetic to another level.

The recipe is apt for effortless prep before your gatherings- it’s quick, gorgeous, and innovative.  Additionally, cream cheese is high in protein, making it a healthier alternative than other dips.  You can serve it with crackers, lavash, breadsticks, or even kebabs- the possibilities are endless.

Hope you enjoy my take on this viral recipe!

Ingredients for the Cream cheese board

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

2 cups Cream cheese ( I used Philadelphia )
1-2 tsp Sundried pesto
1-3 tbsp Chili garlic infused olive oi
 1 no Zest of lemon
A handful of basil leaves
1 tbsp Kalonji seeds
8-10 cloves Roasted garlic
Edible flowers for garnish
Sea salt as per taste
Crackers toasted baguette to serve

Instructions for Cream cheese board:

1. Get the cheese to room temperature.
2. Spread on a board . Dot with roasted garlic, sundried tomato pesto , basil leaves , chili oil.
3. Garnish with lemon zest , kalonji seeds , sea salt flakes and edible flowers.
4. Chill for an hour and serve with crackers and baguette slices.