Drinks / Soup

Moroccan Lentil Soup

As winter sets in, there’s nothing better than a bowl of Moroccan Lentil Soup to keep you warm and satisfied. This comforting soup is perfect for cozy evenings, with rich, aromatic spices and a smooth, velvety texture that soothes the soul. Topped with crispy pita chips, parsley, and a hint of dukkha spice, it’s the ideal way to embrace the season. Let the warmth of this soul-soothing soup transport you straight to the heart of Morocco.

Course Soups
Servings 2 – 4 persons
Preparation Time 1 hour soaking time + 10 minutes
Cook  Time 20 – 25 minutes

Ingredients for the Moroccan Lentil Soup
(1 cup = 200 ml; 1 tbsp = 15 ml)
2 tbsp Ghee
2 Bay leaves
1 Onion, diced
3 – 4 cloves Of garlic, minced
1 stalk Of celery, minced
½ cup Carrot, chopped
¾th cup Red lentils
½ tsp Turmeric powder
1 tbsp Coriander powder
1 tbsp Roasted cumin powder
Salt to taste
1 cup Veg stock
3 – 4 cloves Lemon juice to taste
Air-fried or fried pita chips to garnish
Parsley leaves to garnish
Dukkha spice (optional) to garnish
Olive oil to drizzle on top

Instructions for the Moroccan Lentil Soup
1

Wash and soak lentils for 1 hour.
2

Heat ghee in a pan. Sauté the bay leaves.
3

Add in onions, garlic, celery and carrots and sauté for 1 – 2 minutes.
4

Add in the soaked red lentils, turmeric cumin seed powder and coriander powder. Add in 1½ cup of water and bring to a boil. Cover and simmer on a low flame stirring from time to time.
5

When the lentils are cooked and soft, remove from the heat. Let it cool down completely. Now remove the bay leaves and blend the soup and strain it.
6

Add the strained soup back on the pan. Thin it down a little with veg stock. Check for the seasoning. Add in salt and a little cumin powder again. Squeeze the lemon as per taste.
7

Now garnish the side with fried pita, parsley and dukkha spice and serve warm.

 

January 9, 2025 By
Drinks

Hot spiced Pineapple Mocktail

Kickstart the New Year with a burst of tropical bliss in every sip! The 𝐇𝐨𝐭 𝐒𝐩𝐢𝐜𝐞𝐝 𝐏𝐢𝐧𝐞𝐚𝐩𝐩𝐥𝐞 𝐌𝐨𝐜𝐤𝐭𝐚𝐢𝐥 combines the sweetness of ripe pineapple with the warmth of aromatic spices, creating a perfectly balanced drink that’s both refreshing and cozy. It’s the ideal way to celebrate in style—no alcohol needed. Sip on this flavourful creation and let the unique combination of tropical and spiced notes make your festivities unforgettable!

Course Drinks
Servings 2 glasses
Preparation Time 5 minutes
Cook  Time 10 minutes

Ingredients for the Hot spiced Pineapple Mocktail
(1 cup = 200 ml; 1 tbsp = 15 ml)
1½ glasses Pineapple juice (Real Brand)
½ glass Orange juice (Real Brand)
2 tbsp Butter
2 – 3 Cinnamon sticks
1 tsp Cinnamon powder
A pinch of

Nutmeg powder
1 – 2 tbsp Brown sugar

Instructions for the Hot spiced Pineapple Mocktail
1

Heat all the ingredients mentioned in a saucepan and bring to a boil
2

Reduce the heat and let it simmer for 10 – 12 minutes
3

Strain and serve warm

 

December 31, 2024 By
Appetizers

Naan Cheese Bombs

With the year winding down, it’s time to savour food that’s as comforting as it is delicious. 𝐍𝐚𝐚𝐧 𝐂𝐡𝐞𝐞𝐬𝐞 𝐁𝐨𝐦𝐛𝐬 offer the perfect bite-sized indulgence, with soft naan dough stuffed with a rich cheese filling. Infused with paneer, sun-dried tomatoes, jalapeños, and basil, they’re a little bit of everything you need for the season.

Baked or cooked on the tawa, these cheesy bombs are the ideal snack to enjoy as you reflect on the past year and toast to new beginnings.

Course Appetizers
Servings 8 persons
Preparation Time 10 minutes + 1 hour resting
Cook  Time 10 minutes

Ingredients for the Naan Cheese Bombs
(1 cup = 200 ml; 1 tbsp = 15 ml)
2 cups Maida
¼ cup Yogurt
¼ tsp Baking soda
¼ tsp Baking powder
2 tbsp Oil
Salt to taste
Water to bind
2 tbsp Kalonji seeds

Ingredients for the Stuffing
(1 cup = 200 ml; 1 tbsp = 15 ml)
1 cup Grated Amul Cheese
½ cup Paneer grated
2 tbsp Chopped basil
2 tbsp Chopped sun dried tomatoes
2 tbsp Jalapenos chopped
1 tbsp Red chili flakes

Instructions for the Dough
1

Mix the flour, baking powder, baking soda, yogurt, salt and water. Make a smooth dough.
2

Cover and keep aside for one hour.

Instructions for the Cheese Balls
1

Now roll out the dough into a thin rectangle. Cut out small roundels of the dough using a cookie cutter.
2

Now take one dough roundel, place one cheese ball on it and wrap it around. Similarly, make stuffed balls with the remaining dough. Wet the top and sprinkle the kalonji seeds.
3

Preheat the oven to 180ºC. bake the naan cheese balls on a silpat or baking sheet until it appear appears golden brown on top (10-12 minutes approx.).
4

Alternatively, you can cook them on a tawa. Turn the tawa upside down, for 2 minutes on the flame and let it brown.
5

Serve at once.

Note: Apply a little water to stick the dough balls on to the tawa.

December 30, 2024 By
Mains

Tarka Dahi Masala

Episode 6 of the 𝐑𝐞𝐬𝐭𝐚𝐮𝐫𝐚𝐧𝐭 𝐒𝐩𝐞𝐜𝐢𝐚𝐥 𝐒𝐞𝐫𝐢𝐞𝐬 takes a nostalgic turn with the iconic 𝐓𝐚𝐫𝐤𝐚 𝐃𝐚𝐡𝐢 𝐌𝐚𝐬𝐚𝐥𝐚 from the legendary Mewar Restaurant at Oberoi Mumbai.

Though the restaurant closed its doors over two decades ago, the memories of its rich, flavourful dishes live on. This creamy, tangy creation with its signature tarka of mustard seeds, curry leaves, and a robust onion-tomato masala was a childhood favourite for many, including me.

Recreating this dish feels like bringing a piece of history back to life—a reminder of simpler times and unforgettable flavours. Serve it with naan, rotis, or rice, and let the nostalgia warm your heart

Course Main
Servings 4 Person
Preparation Time Overnight (to hand curd)
Cook  Time 5 – 7 minutes

Ingredients for the Tarka Dahi Masala
(1 cup = 200 ml; 1 tbsp = 15 ml)
3 cups Hung curd (full fat milk curd, hung overnight)
1 tbsp Mustard seeds
A few Curry leaves
2 – 3 Whole red chilies
2 tsp Finely chopped green chilies
1 small Onion, minced
2 tbsp Tomatoes, finely chopped
2 tsp Ginger garlic paste
1 tsp Red chili powder
½ tsp Haldi powder
1 tsp Ginger, minced
½ tsp Garlic minced
1 tsp Crushed black pepper
1 tsp Kasuri methi powder
2 tbsp Oil
Salt to taste

Instructions for the Tarka Dahi Masala
1

Hang the curd overnight or for 6 – 8 hours. All water should be drained. Keep it out at room temperature (the curd should be slightly sour).
2

Heat the oil. Add the mustard seeds, green chilies, curry leaves, red chilies and sauté for 1 minute. Add the onions and sauté for 1 – 2 minutes. Add in the pastes, ginger and garlic and sauté. Add in tomatoes, chili powder, haldi powder and salt, and sauté until the tomatoes are cooked and oil floats up.
3

Add black pepper and season. Now add this mixture to the dahi and mix well. Alternatively add the hung curd to the pan on low flame and cook for 1 minute along with the onion tomato masala. Season with salt as per taste.
4

Now garnish with roasted kasuri methi powder and serve warm at once.

Notes:

1. Do not cook it too much; else the curd will release water.

2. This dish has to be prepared just before eating. You can prepare the onion tomato mixture beforehand and keep aside.

3. It is preferable to use a slightly acidic dahi to impart the sour flavor. In winters a day old curd is preferred.

December 20, 2024 By
Mains

Paneer Khorma

Looking for a dish that’s both rich and comforting? Episode 5 of my Restaurant Special Series features the indulgent 𝐏𝐚𝐧𝐞𝐞𝐫 𝐊𝐡𝐨𝐫𝐦𝐚 from Khyber Mumbai. Soft paneer cubes are immersed in a creamy gravy made with khoya, cashew paste, and fresh cream, delivering a perfect blend of sweetness, richness, and a luxurious, melt-in-your-mouth texture

The velvety texture of the gravy combined with the crunch of roasted cashews makes each bite absolutely irresistible. Paired with roomali rotis, parathas, or naans, it’s the ideal dish for any festive celebration or special occasion.

Khyber Mumbai’s Paneer Khorma is more than just a meal—it’s a true indulgence. The luxurious flavours and smooth, creamy texture elevate your dining experience, making it a standout dish that will leave everyone asking for more.

Course Main
Servings 4 Person
Preparation Time 10 minutes
Cook  Time 20 minutes

Ingredients for the Paneer Korma
(1 cup = 200 ml; 1 tbsp = 15 ml)
250 gms Paneer, cut into cubes
¼ᵗʰ cup Ghee
½ cup Khoya or mawa (unsweetened)
1 cup Milk
½ cup Cashew paste
1 tbsp Milkmaid
¼ᵗʰ cup Cashews coarsely crushed once.
½ cup Cream (Amul fresh cream)

Instructions for the Paneer Korma
1 Heat 1 tbsp ghee in a pan. Sauté the paneer cubes in a pan slightly and keep aside. Season a bit with salt.
2

Heat 1 tbsp ghee in a pan and roast the crushed cashews until golden brown and keep it aside.
3

Heat the remaining ghee in a khadai on a low flame. Now add the mawa and sauté it for 1-2 minutes. Do not let it turn brown.
4

Add in the milk and boil for 3-4 minutes stirring continuously. Add in the cashew paste and milkmaid and stir until the gravy is a little thick. Now add in the fresh cream and bring the gravy to a boil.
5

Once the gravy is prepared, add in the sauted paneer cubes and cashews. Bring to a boil once and serve. Taste and add salt. Serve with roomali rotis, parathas or naans.

Notes:

1. This dish has a semi sweet flavour. Hence it doesn’t require salt.

2. Preferably served with other spicy dishes and black dal. This dish has its own unique flavour.

December 18, 2024 By
Appetizers

Veg Kothe

Episode 4 of my Restaurant Special Series takes you to 𝐒𝐡𝐫𝐞𝐞𝐦𝐚𝐲𝐚 𝐑𝐞𝐬𝐢𝐝𝐞𝐧𝐜𝐲, Indore, with the ultimate treat for all veggie lovers—𝐕𝐞𝐠 𝐊𝐨𝐭𝐡𝐞! This dish is a crunchy, golden veggie medley, featuring vibrant vegetables like capsicum, cabbage, carrots, and potatoes, all dipped in a flavourful batter and fried to perfection.

Tossed in a bold, tangy sauce with a hint of sweetness from honey and a kick of heat from chili, it’s a veggie lover’s dream! The roasted sesame seeds add that perfect crunch and depth of flavour, making every bite even more satisfying.

Perfect for anyone who loves their veggies in a crispy, savoury form, this dish brings together the best of both worlds.

Course Appetizer
Servings 4 persons
Preparation Time –
Chill Time –

Ingredients for the Veg Kothe
(1 cup = 200 ml; 1 tbsp = 15 ml)
2 cups Mixed veg (cut into diagonal pieces) red, yellow capsicum, onion, cabbage, cauliflower, potato, carrots)
½ cup Flour (maida)
½ cup Corn flour
Water
1 tsp Baking powder
1 tsp Aromat powder
1 pinch White pepper powder
1 tbsp Ginger garlic minced
Salt to taste
Oil for frying

For the Sauce:
2 tbsp Blended sesame oil
2 – 3 tbsp Maggi hot and sweet sauce
1 tbsp Red chili sauce
1 small Onion minced
2 – 3 nos Green chilies, minced
2 tbsp Garlic, minced
1 tbsp Soya sauce
1 tbsp Ginger, minced
1 tbsp Honey
2 tbsp Vinegar
2 tbsp Roasted sesame seeds (white)

Instructions for the Veg Kothe
1

In case you are using cauliflower and potatoes, please parboil the same and then use. Rest vegetables should be cut diagonally in the same size. Potatoes should be peeled.
2

Make a smooth batter with flour, corn flour, water, baking powder, aromat powder, white pepper powder, ginger, garlic and salt. The consistency should not be too thin, nor too thick.
3

Dip each piece of veg in the batter and fry in hot oil until crisp. Keep aside.
4

To make the sauce, heat sesame oil on high flame. Sauté the onion, ginger, garlic and green chilies. Add in sauces and cook for 1 – 2 minutes. Add in vinegar and honey, and adjust the taste to suit your liking.
5

Mix in the fried veg to coat the sauce and garnish with sesame seeds. Serve at once. If kept for a long time, this gets soggy; so prepare this close to serving time.
December 14, 2024 By
Desserts

Chocolate Brownie

This holiday season, let the charm of 𝐆𝐥𝐞𝐧𝐛𝐮𝐫𝐧 𝐓𝐞𝐚 𝐄𝐬𝐭𝐚𝐭𝐞 inspire your dessert table with this irresistible 𝐂𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞 𝐁𝐫𝐨𝐰𝐧𝐢𝐞!

Rich, fudgy, and loaded with dark chocolate and walnuts, these brownie are the perfect blend of indulgence and comfort. Inspired by the tranquil hills of Glenburn, they’re best enjoyed with a warm cup of tea or a scoop of creamy vanilla ice cream.

Bake a batch for your festive celebrations and let the flavours of Glenburn add a touch of magic to your holidays.

Sweet, cozy, and unforgettable—just like the season itself!

Course Dessert
Servings 6 – 8 persons (makes one 8” square tin)
Preparation Time 15 – 20 minutes
Chill Time 30 minutes

Ingredients for the Chocolate Brownies
(1 cup = 200 ml; 1 tbsp = 15 ml)
Dark Chocolate  165 gms
Butter Salted 150 gms
Caster sugar 180 gms
Eggs 3 nos.
Vanilla essence ½ tsp
Flour (Maida) 120 gms
Chopped Walnut 75 gms
Cocoa powder 55 gm

Instructions for the Chocolate Brownie
1 Preheat the oven to 150℃
2

In a double boiler, melt the butter separately. Now mix the melted chocolate, butter and sugar until well blended.
3

Let it cool and add the eggs and vanilla essence. Mix well.
4

Add the remaining ingredients and bake at 150℃ for 25-28 minutes.
5

Cool completely and serve with vanilla ice cream
December 5, 2024 By
Mains

Lasooni Palak

Craving a taste of the hills? Episode 2 of my Restaurant Special Series is here, inspired by the flavours of Mashobra and the beautiful 𝐖𝐢𝐥𝐝𝐟𝐥𝐨𝐰𝐞𝐫 𝐇𝐨𝐭𝐞𝐥. This 𝐋𝐚𝐬𝐨𝐨𝐧𝐢 𝐏𝐚𝐥𝐚𝐤 is a perfect blend of earthy spinach and bold garlic, cooked into a rich, comforting curry that’ll make you feel like you’re sitting by a mountain fireplace.

With its vibrant flavours and smooth texture, this dish embodies the essence of mountain cuisine—simple, hearty, and full of soul. The garlic-infused spinach brings a warmth that’s both earthy and creamy, creating a balanced harmony of flavours that’s perfect for any cozy meal. Whether you enjoy it with freshly baked naan or fluffy jeera rice, every bite takes you closer to the peaceful, serene vibes of Mashobra. It’s more than just food—it’s a taste of the hills in every spoonful!

Course Main
Servings 2 – 3 persons
Preparation Time 20 minutes
Cook time 20 – 30 minutes

Ingredients for the Palak Puree
(1 cup = 200 ml; 1 tbsp = 15 ml)
200 to 250 grams fresh spinach
1 or 2 green chilies, chopped
1 or 2 small to medium garlic cloves, roughly chopped
½ inch ginger, roughly chopped
3 cups water for blanching spinach
3 cups water for ice bath

Ingredients for the Palak Curry
(1 cup = 200 ml; 1 tbsp = 15 ml)
1 small to medium sized Onion, finely chopped, about 1/3 cup finely chopped onion
1 small to medium sized Tomato, chopped, about 1/3 cup finely chopped tomatoes
4 to 5 Small to medium garlic clove / lahsun, finely chopped. water
½ tsp Cumin seeds/jeera
¼ tsp Turmeric powder/haldi
½ tsp Red chili powder
a pinch of Asafoetida/hing
¼ or ½ tsp Garam masala powder
1 small to medium Tej patta/Indian bay leaf
1/3 to ½ cup Water or add as required
1 or 2 tbsp Cream
2 tbsp Oil or ghee
1 tsp Kasuri methi leaves/dry fenugreek leaves. Kasuri methi is crushed and added right towards the end, just before adding cream.
Salt As required

Instructions for Making the spinach puree
1

Rinse the palak or spinach leaves very well in running water. Tender stem are fine. If the stems are stringy, then discard the stems.
2

Boil 3 cups water in a pan or microwave or electric heater. Add ¼ tsp salt to the hot water and stir. Then add the palak leaves in the hot water. Close with a lid and let the palak leaves sit in the water for 2-3 minutes.
3

Strain the palak leaves.
4 Immediately add the palak or spinach leaves in a pan or bowl containing ice cold water. This method helps in preserving the green color of the spinach. Just add 8 to 10 ice cubes to 3 cups water to get cold water. Allow the spinach leaves to be in the cold water for a minute or two.
5

Then drain the ice cold water. Add the spinach in a blender or grinder jar with chopped ginger, garlic and green chilies.
6

Make a smooth palak puree. No need to add water while making the puree. Keep the spinach puree aside.

Instructions for Making the palak curry
1

Heat oil or ghee or butter in a pan or Kadhi. If using butter, melt it at low flame making sure that the butter does not brown.
2

Add the cumin and let them splutter.
3

Then add the Tej Patta or bay leaf.
4 Add the finely chopped onions. Sauté till the onions become golden.
5

Then add the finely chopped garlic. Sauté till the raw aroma of garlic goes away. No need to brown the garlic.
6

Add the chopped tomatoes. Stir and sauté the tomatoes till they soften.
7

Once the tomatoes are softened and you see fat releasing from the sides of the mixture, then add the turmeric powder, red chili powder and asafoetida / hing
8

Stir very well.
9

Then add the palak puree.
10

Stir well.
11

Add about 1/3 to ½ cup water or as required. Stir again.
12

Simmer for 6-7 minutes or more till the palak or spinach is cooked. Season with salt. The gravy or sauce will also thicken by now.
13

Stir and add garam masala powder.
14

Stir gently and simmer on a low flame
15

Lastly add cream. Stir gently again so that the cream gets incorporated in the palak gravy uniformly. Switch off the flame.
16

Stir and serve the palak hot with some rotis, naan or jeera rice. You can top the palak with some butter or cream also while serving. Also drizzle a few drops of lime or lemon juice on top along with ginger julienne.
November 25, 2024 By
Appetizers

Panki

In my Restaurant Special Series, I’m bringing you the flavours of some of the most iconic restaurants, recreating their signature dishes right in your own kitchen. Today, we’re diving into a beloved classic from 𝐒𝐰𝐚𝐭𝐢 𝐒𝐧𝐚𝐜𝐤𝐬, the legendary Mumbai eatery known for its authentic Gujarati cuisine and vibrant culinary creations.

One dish that never fails to capture hearts at 𝐒𝐰𝐚𝐭𝐢 𝐒𝐧𝐚𝐜𝐤𝐬 is their 𝐏𝐚𝐧𝐤𝐢 —a delicate, flavourful snack made from rice flour and steamed between fragrant banana leaves. The light yet satisfying texture, combined with the perfect blend of spices, makes it an irresistible appetizer. The dish is served with tangy chutney and crispy fried green chilies that add the perfect zing to every bite.

This is more than just a recipe, it’s a way to bring the magic of 𝐒𝐰𝐚𝐭𝐢 𝐒𝐧𝐚𝐜𝐤𝐬 right into your own home, so let’s dive into this delightful creation and experience the taste of Mumbai with every bite!

Course Appetizer
Servings 3 – 4 persons
Preparation Time 10 minutes + 1 hour resting
Cook time 10 minutes

Ingredients for the Panki
1½ cups Rice flour
½ tbsp. Ginger paste
½ tbsp Garlic paste
½ tbsp. Green chili paste
½ tsp Turmeric powder
¾ cup Sour curd (khatta dahi)
1 tbsp Roasted jeera (cumin seeds)
A Pinch of Hing (asafoetida)
Salt to taste
1 tbsp Eno fruit salt
Oil for cooking
Banana leaves for cooking
Fried green chilies

To serve
Green chutney
Fried green chilies

Instructions for the Panki
1 In a bowl combine the flour, turmeric, curd, green chili paste, ginger paste, garlic paste, cumin seeds, hing and salt. Mix well and add water to make a smooth batter. Let batter rest covered for 1 hour.
2

Mix the batter again and add eno fruit salt.
3

Cut the banana leaves into rectangle or square pieces and apply a little oil to one side of each leaf.
4 Heat the tawa on low flame.
5 Place a piece of banana leaf with the oiled side facing up on the tawa
6 Spread a ladleful of batter evenly over the leave and place another oiled leaf on top of it.
7 Cook panki on low flame, flipping it carefully. (check once it should be a bit set before flipping it over). Cook on both sides, until brown spots appear on the leaves.
8 Serve hot with chutney and green chilies.
November 22, 2024 By
Mains

Stuffed Tindas

After the festive indulgence, why not dive into something light yet totally satisfying? 𝐒𝐭𝐮𝐟𝐟𝐞𝐝 𝐓𝐢𝐧𝐝𝐚𝐬 are here to rescue your taste buds!

Each bite offers a comforting warmth and gentle spice, giving you that home-cooked love we all crave after a season of treats. These tender stuffed tindas are more than just a meal—they’re a reset, bringing wholesome comfort with every bite.

Give your palate the love it deserves with this simple yet flavourful treat—light, flavourful, and just the right amount of spice!

Course Main
Servings 2 – 3 persons
Preparation Time 10 minutes
Cook time 25 – 30 minutes

Ingredients for the Stuffed Tindas
(1 cup = 200 ml; 1 tbsp = 15 ml)
½ cup Yellow moong dal
8 – 10 Tindas
2 tbsp Ghee
1 tbsp Jeera
A pinch Hing
2 Nos Green chilies, finely chopped
1 tbsp Adrak (ginger), minced.
Salt to taste
1 tbsp Mustard seeds
½ tsp Turmeric powder
Curry leaves
1 No. Lemon juice
Coriander leaves, finely chopped for garnish

Instructions for the Stuffed Tindas
1 Wash and soak the moong dal for 1 – 2 hours. Drain and keep aside.
2

Heat 1 tbsp of ghee in a pan. Sauté the hing, jeera, green chilies, ginger and turmeric. Add in the soaked moong dal. Season with salt. Add in a little water and cover and cook the dal until its done. (Do not make it mushy). Add in half of the lemon juice and keep aside.
3

Peel the tindas and scoop out the tindas. Boil the scooped tindas and keep aside to cool.
4 Now, add the yellow dal mixture, 1 tbsp, in each scooped tinda.
5 Now, take remaining 1 tbsp ghee in a pan. Sauté the mustard seeds and curry leaves. Put the tindas in the pan. Drizzle a little water. Cover and cook until soft. Once done, garnish with fresh coriander leaves, season with salt and lemon juice and serve.
November 9, 2024 By