Others

Snacks

Jhol Momos

Snacks

High Protein Quinoa Dosa

Others

The last few monsoon showers call for one more crispy, comforting snack. 🌧️✨
With a long weekend ahead, these Crispy Aloo Mirchi Vadas are the perfect excuse to slow down and enjoy a delicious homemade snack.

The crisp outer layer, the warmth of the masala aloo filling and the slight kick from the chillies come together to create a street style favourite that feels nostalgic with every bite.

 

Course Snacks
Servings 4 persons

Ingredients for the Mirchi

(1 cup=200 ml, 1 tbsp=15 ml)
8 large green chillies, preferably thick and less spicy ones
Oil for deep frying

Ingredients for the aloo filling

(1 cup=200 ml, 1 tbsp=15 ml)
4 Medium potatoes, boiled and mashed
1 – 2 Green chillies, finely chopped
½ Onion finely chopped
1 tsp Grated ginger
½ tsp Medium onion, roughly chopped
½ tsp Cumin seeds
½ tsp Fennel seeds
½ tsp Red chilli powder
½ tsp Turmeric
1 tsp Coriander powder
½ tsp Amchur powder
½ tsp Garam masala
1 tbsp Chopped coriander
Salt, to taste

Ingredients for the crispy batter

(1 cup=200 ml, 1 tbsp=15 ml)
¼ cup Maida
1 tsbp Cornflour
2 tbsp Rice flour
Ajwain
Spices
Salt
Cold water, as required
¼ tsp Baking soda

Instructions for Crispy Aloo Mirchi Vada
1. Wash the green chillies and make a slit lengthwise. Remove he seeds if needed and keep aside.
2. Heat oil in a pan. Add cumin seeds and fennel seeds, followed by ginger and chopped green chillies. Sauté until fragrant.
3. Add onions and saute. Then add the mashed potatoes, turmeric, red chilli powder, coriander powder, amchur powder, garam masala and salt. Mix well and cook for 2 to 3 minutes.
4. Switch off the flame, add chopped coriander and lemon juice. Allow the filling to cool completely.
5. Stuff each chilli generously with the prepared potato mixture. Avoid overfilling to prevent the filling from escaping while frying.
6. Prepare the batter by mixing maida, cornflour, rice flour, ajwain, spices and salt. Add cold water gradually to make a thick coating batter. Just before frying, mix in baking soda.
7. Heat oil to medium hot, around 170 to 175°C. Dip each stuffed chilli completely in the batter and carefully slide it into the oil.
8. Fry on medium heat, turning occasionally, until golden and crisp, about 4 to 5 minutes.
9. Serve hot with mint coriander chutney and sweet tamarind chutney for the perfect street style experience!
September 25, 2026 By
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Snacks

Jhol Momos

Some cravings call for more than just momos. They call for a bowl of something warm, comforting and full of flavour. 🥟✨

These Jhol Momos take the familiar comfort of soft, steamed momos and immerse them in a rich, velvety broth that is nutty, gently spiced and wonderfully warming.

The flavourful jhol, a little drizzle of chilli oil and those delicate momos come together to create the kind of dish you want to savour slowly, one comforting spoonful at a time.

Perfect for rainy evenings, cooler days or simply those moments when an ordinary plate of momos will not quite satisfy the craving.

 

Course Snacks
Servings 4 persons

Ingredients for Jhol Momos

(1 cup=200 ml, 1 tbsp=15 ml)
¼ cup Cup peanuts
1 tsbp White sesame seeds
1  tsp Cumin seeds
3 – 4 Dried red chillies, adjusted to taste
1 Medium onion, roughly chopped
5 – 6 Garlic cloves
3 Medium tomatoes, roughly chopped
1 inch piece Ginger
1½ tbsp Oil
¼ tsp Turmeric powder
½ to 1 tsp Kashmiri red chilli powder
Salt to taste
1½ to 2 Cups water as required
½ tsbp Lemon juice
Fresh coriander, for garnishing
Chilli oil or chilli crisp

 

Instructions for Jhol Momos
1. Heat a dry pan. Add the peanuts, sesame seeds and cumin seeds, then roast over medium low heat until fragrant and lightly golden. Remove and keep aside.
2. Add 1 tbsp oil to the same pan. Add the onion, garlic and ginger, then sauté for 2 to 3 minutes.
3. Add the tomatoes, dried red chillies, turmeric powder, Kashmiri red chilli powder and a little salt. Cook for 7 to 8 minutes, until the tomatoes become soft and jammy.
4. Allow the mixture to cool slightly. Add the roasted peanuts, sesame seeds and cumin, then blend with ¾ to 1 cup water until completely smooth.
5. Heat the remaining oil in the pan and pour in the blended mixture. Add another ½ to 1 cup water, depending on how thin you prefer the jhol.
6. Simmer for 6 to 8 minutes, stirring occasionally. The consistency should be silky and pourable, not thick like a curry. Finish with lemon juice and adjust the salt.
7. Steam the Prasuma Momos according to the packet instructions. Place 5 to 6 momos in each shallow bowl and pour plenty of hot jhol around and partly over them.
8. Garnish with fresh coriander and finish with a little chilli oil or chilli crisp, if you like.

 

September 22, 2026 By
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Snacks

High Protein Quinoa Dosa

A wholesome little twist on the dosa you already love.

This high-protein quinoa dosa, made with green moong dal and chana dal, is nourishing, satisfying and full of flavour.

Simple ingredients, familiar comfort, just a little more goodness.

Course Snacks
Servings 4 persons

Ingredients for the High Protein Quinoa Dosa

(1 cup=200 ml, 1 tbsp=15 ml)
1 cup Quinoa
¼ cup Chana dal
¼ cup Orange masoor dal
¼ cup Moong whole
¼ cup Parboiled rice
1 tsp Fenugreek seeds
2 – 3 Whole red chilies
Salt to taste
Ghee or oil as needed
½ cup water

 

Instructions for the High Protein Quinoa Dosa
1. Wash and soak the quinoa, chana dal, orange masoor dal, parboiled rice, red chilies and methi seeds.
2. Soak for 4 – 6 hours.  Drain the liquid. Grind into a smooth batter with ¼ cup of water.
3. Now let it ferment for 8 hours or overnight. Next morning, add salt and thin it down with water again.
4. Heat a hot dosa tawa. Apply oil or ghee.  Now, pour a ladle of batter and make the dosa.
5. Serve hot with chutney and sambar.

 

September 16, 2026 By
0
Desserts

Caramelized Peach Sundae

There is something about the rhythm of the monsoon that makes seasonal desserts feel even more special. And with stone fruits having their moment, peaches are the perfect place to begin. 🍑🌧️

This Caramelized Peach Sundae brings a touch of warmth to rainy evenings while still feeling light and refreshing. Elegant enough to serve after dinner, yet effortless enough to make whenever a sweet craving strikes.

Course Dessert
Servings 4 persons
Preparation Time 5 minutes
Cook Time 5 minutes

Ingredients for Caramelized Peach Sundae with Vanilla Ice Cream & Granola Crunch

(1 cup=200 ml, 1 tbsp=15 ml)
4 Nos. Ripe but firm, fresh peaches
2 tbsp Butter
3 tbsp Brown sugar
4 scoops Vanilla ice cream
4 tbsp Caramel sauce
½ cup Granola, roughly crushed

Instructions for the Caramelized Peach Sundae with Vanilla Ice Cream & Granola Crunch
1. Prepare the Peaches: Wash, halve and remove the stones. Cut each peach into two halves equally.
2. Grill: Heat a pan and add the butter. Place the peach cut-side down and grill for 2 – 3 minutes until golden brown.
3. Caramelize: Sprinkle over the brown sugar and cinnamon. Cook, turning gently, until the sugar melts and coats the peaches beautifully. Let them become slightly charred and caramelized.
4. Assemble: Divide the warm peaches between 4 individual dessert cups.
5. Drizzle with Caramel Sauce, top with a scoop of Vanilla ice cream, and finish generously with crunchy granola.
6. Serve immediately while the peaches are warm and the ice cream is deliciously cold

 

September 10, 2026 By
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
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
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