Desserts

Coconut Ladoos

In every home during Ganesh Chaturthi, the sweetest memories are made in the kitchen. Mothers and grandmothers stirring, rolling, and shaping prasad with love for Bappa.

Among them, ๐‚๐จ๐œ๐จ๐ง๐ฎ๐ญ ๐‹๐š๐๐จ๐จ stands out simple to make, yet carrying the essence of tradition. Soft, fragrant, and homemade, itโ€™s an offering that feels as pure as the devotion behind it.

This festive season, may every ladoo carry blessings, and may your home be filled with joy.

Course Dessert
Servings Makes 15 small
Preparation Time 5 minutes
Cook Time 15 minutes

Ingredients for the Coconut Ladoos

(1 cup=200 ml, 1 tbsp=15 ml)
200 gms (ยฝ tin) Condensed milk
ยฝ cup Milk
1ยฝ cups Desiccated coconut
1 tsp Cardamom powder
ยฝ cup Desiccated coconut to roll
Chopped pistachios for garnish

Instructions for the Coconut Ladoos
1. Mix together the condensed milk, milk and 1ยฝ cups of coconut in a pan. Heat on a medium flame and cook until the mixture turns into a mass. It should not dry out.
2. Add in the cardamom powder and mix well. take off the flame and keep aside.
3. Now quickly roll into small roundels. Coat the balls in the remaining desiccated coconut. Garnish with pistachios and use as required.

Notes:
1. Store in an air-tight container and refrigerate. Stays good for 3 โ€“ 4 days.

August 27, 2025 By
Desserts

Dhaniya Panjiri

In the courtyards of Gokul, it wasnโ€™t just the sound of Lord Krishnaโ€™s flute that brought people together it was the rustle of mothers gathering in their kitchens, making prasad for the little makhan-chor.

Dhaniya Panjiri was one such offering humble yet precious. Coriander seeds slowly roasted till golden, ghee warm and fragrant, the crunch of makhanas, the richness of nuts, a sprinkle of bhura sugar, and cardamomโ€™s gentle perfume.

It was believed this simple sweet kept the body light during a fast, but in truth, it was love that made it nourishing. Every bite carried a blessing, every spoonful a story.

This Janmashtami, Iโ€™m sharing my familyโ€™s recipe so you can make it in your kitchen, offer it to Lord Krishna.

Course Dessert
Servings 2 cups
Preparation Time 5 minutes
Cook Time 10 minutes

Ingredients for the Dhaniya Panjiri

(1 cup=200 ml, 1 tbsp=15 ml)
1 cup Coriander seeds
1 cup Mixed nuts (almonds, cashews)
1 cup Fox nuts (makhanas)
4 โ€“ 5 tbsp Melon seeds (magaz)
4 โ€“ 5 tbsp Dry coconut grated
3 โ€“ 4 tbsp Ghee
1 cup Powdered sugar (Bhura)
1 cup Cardamom powder (elaichi powder)

Instructions for the Dhaniya Panjiri
1. Dry roast the coriander seeds until it releases the aroma and turns brown. Keep aside.
2. Add ghee in a pan and roast the fox nuts. Then roast the dry fruits and keep aside.
3. Now, dry roast the melon seeds and dry roast coconut on a low flame. Keep aside.
4. Now coarsely grind coriander seeds, fox nuts, dry fruits separately. Add the coconut and melon seeds in the grinder jar and pulse once to lightly crush them.
5. Mix all the ingredients, add the powdered sugar and elaichi powder (taste and adjust the sweetness).
6. Store in an air-tight container.

Notes:
1. Do not use old nuts. It may spoil the taste of Panjiri.

2. Do not overgrind nuts as it may get sticky as paste-like.

3. Cool the ingredients completely before grinding and adding sugar.

 

August 14, 2025 By
Mains

Cauliflower Steak with Chimichurri Sauce

Thereโ€™s something magical about a good char on cauliflower.

This ๐‚๐š๐ฎ๐ฅ๐ข๐Ÿ๐ฅ๐จ๐ฐ๐ž๐ซ ๐’๐ญ๐ž๐š๐ค ๐ฐ๐ข๐ญ๐ก ๐‚๐ก๐ข๐ฆ๐ข๐œ๐ก๐ฎ๐ซ๐ซ๐ข ๐’๐š๐ฎ๐œ๐ž hits all the right notes smoky edges, tender centre, and layers of bold flavour from the herb-loaded chimichurri.

The sauce brings together parsley, coriander, garlic, a hint of chili, and a splash of vinegar bright, earthy, and deeply satisfying.

Finished with crunchy almond slivers, itโ€™s the kind of dish that makes you forget you’re eating something this wholesome.

Course Main
Servings 2 persons
Preparation Time 15 minutes
Cook time 30 โ€“ 40 minutes

Ingredients for the Grilled Cauliflower Steak

(1 cup = 200 ml; 1 tbsp = 15 ml)
1 medium sized Cauliflower
2 โ€“ 3 tbsp Olive oil
Salt to taste
1 tsp Roasted cumin seed powder
1 tsp Paprika powder
ย 1/2 tsp Garlic powder
Pepper to taste

Ingredients for the Chimichurri

(1 cup = 200 ml; 1 tbsp = 15 ml)
2 tsp Dried oregano
1 tsp Red paprika powder
1 tsp Roasted cumin seed powder
Salt to taste
2/3rd cup Olive oil
3 tbsp Red wine vinegar
1 โ€“ 2 tsp Fresh garlic minced
1 โ€“ 2 tsp Fresh red chili minced
ยฝ cup Parsley finely chopped
ยฝ cup Coriander leaves finely chopped

Ingredients to Serve
1/3 rd cup Roasted almond slivers

Instructions for the ย Grilled Cauliflower Steak

1 Preheat the oven to 180โ„ƒ.
2

Remove the large outer leaves of the cauliflower and trim a small amount of the stem to create a flat base. Cut the cauliflower in half, from rounded top to stem.
3

Blanch the cauliflower steak in hot water for 5 minutes. Keep aside.
4

Mix all the (spice) ingredients mentioned for the steak with olive oil. Brush the steak well with the olive oil and spice mixture.
5

Grill under a hot oven (grill) for 20 โ€“ 30 minutes, until golden brown and crisp.

Instruction for Chimichurri Sauce
1 Mix all ingredients for chimichurri sauce and keep aside.

Ingredients to Serve
1 Drizzle a generous amount of chimichurri sauce over grilled cauliflower steak. Garnish with roasted almond slivers and serve at once.
July 29, 2025 By
Mains

Tadka Aloo Raita

Aloo in a raita? Yes please but with a fiery twist.

This isnโ€™t your regular bowl of curd. The ๐“๐š๐๐ค๐š ๐€๐ฅ๐จ๐จ ๐‘๐š๐ข๐ญ๐š is where warm, spiced potatoes meet cool, whisked dahi creating that perfect hot-and-cold contrast we crave on summer afternoons.

Itโ€™s bold, comforting, and has just enough crunch and heat to wake up even the laziest lunch plates. A little indulgent, totally refreshing and far from boring.

Course Main
Servings 2 – 4 persons
Preparation Time 10 minutes
Cook time 5 โ€“ 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 โ€“ 4 cloves Finely chopped garlic
ยฝย  piece Ginger, minced
2 โ€“ 3 Green chilies, minced
2 Nos. Whole red chilies
2 โ€“ 3 Curry patta (curry leaves)
ยฝ 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. Sautรฉ the cumin seeds, mustard seeds, hing, red chilies, neem leaves. After a minute or so, sautรฉ the ginger, garlic and green chilies.
2

Add in the cubed potatoes along with the above mentioned spices. Cook well for 1 โ€“ 2 minutes. Season with salt.
3

Add the warm tadka potatoes to the whisked chilled yogurt. Garnish with fresh coriander leaves. Serve at once.
June 23, 2025 By
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.
June 17, 2025 By
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.

June 9, 2025 By
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.

May 26, 2025 By
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.

May 21, 2025 By
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.
May 5, 2025 By
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.
March 21, 2025 By