Appetizers

Guacamole Papdi

As we dive into Episode 4  of the Diwali Soirée series, the festive spirit is absolutely alive! Diwali is more than just a celebration, it’s a time for creating beautiful memories with loved ones and indulging in flavours that bring us together.

In this episode, we’re adding a fun twist to our celebrations with Guacamole Papdi! Imagine crispy papdi topped with a generous helping of creamy guacamole, combining the crunch of traditional Indian snacks with the fresh taste of Mexican flair. It’s a delightful fusion that adds a unique twist to Diwali spread and is perfect for sharing with friends and family.

So, gather your loved ones, indulge in this exciting flavour combination, and let the festive celebrations begin!

Course Appetizer
Servings 4 persons
Preparation Time 10 minutes
Cook time 15 minutes

Ingredients for the Papdi
(1 cup = 200 ml; 1 tbsp = 15 ml)
1/2 cup makai ka atta
½ cup refined flour ( maida)
2 tbsp tbsp oil
Salt to taste
Warm water as required
Oil for frying

Ingredients for the Guacamole
(1 cup = 250 ml)
2 Nos. Large Avocadoes
1/2 Tomato finely chopped
5 to 6 nos Spring Onions finely chopped
5 to 6 slices Jalapenos finely chopped
1 No Green chilli seeds removed and finely chopped
¼ cup Coriander leaves finely chopped
2 Tbsp Mayonnaise (plain) or Greek-style hung curd
1 to 2 cloves Garlic finely chopped
1/2 Lemon squeezed
Salt to taste

Instruction for the Papdi
1 Mix together the dough for papdis with ingredients mentioned above . Rest out the dough for 20 min
2

Roll out the dough with the help of flour into a very thin rectangle. Prick it all over with a fork . Cut into round discs with a help of a cookie cutter.
3

Airfry, bake or fry the same . The discs should be crisp. (I prefer the fried ones)

Instruction for the Guacamole
1 Scoop out the green flesh from the ripe avocados and mash well with a fork.
2

Immediately squeeze the lemon before the avocado turns brown.
3

Add rest of the ingredients and mix well.
4

Chill in refrigerator.

Instruction to assemble
1 Spoon one tsp of guacamole on each papdi garnish with some greens ( spring onion) or coriander leaves and serve at once
October 25, 2024 By
Appetizers

Sticky Spiced Cashews

Diwali is just around the corner, and as you prepare for the festive cheer, I’m thrilled to bring you Episode 3 of the Diwali Soirée series!

Say hello to your new party favorite 𝐒𝐭𝐢𝐜𝐤𝐲 𝐒𝐩𝐢𝐜𝐞𝐝 𝐂𝐚𝐬𝐡𝐞𝐰𝐬 . Roasted to perfection, these sweet and savory bites are perfect for hosting your festive gatherings or as a thoughtful, homemade gift.

Deliciously indulgent, yet so simple, they’re bound to impress and keep the celebrations going. Treat your guests to something unique and flavourful this Diwali, and stay tuned for more festive delights!

Course Appetizer
Servings Makes 1 cup
Preparation Time 10 minutes
Cook time 20-25 minutes

Ingredients for the Sticky Spiced Cashews
(1 cup = 200 ml; 1 tbsp = 15 ml)
1 cup Cashews (plain unsalted)
½ cup Maple syrup
1 tbsp Oil
1 tsp Red chili powder
½ tsp Turmeric powder
1 tsp Coriander seed powder
1 tsp Cumin seed powder
2 – 3 tbsp White sesame seeds
Chaat masala to taste
A handful Curry leaves
Sea salt to taste

Instruction for the Sticky Spiced Cashews
(1 cup = 200 ml; 1 tbsp = 15 ml)
1 Mix the maple syrup and cashews.
2

Heat oil, sauté the spices and then mix with the sweetened cashews.
3

Add in sesame seeds and mix well.
4 Preheat the oven to 180℃.
5 On a silpat spread the cashew mixture. Roast in a preheated oven until its caramelized and cashews are toasted. Remove from over after 15-20 minutes and let it cool completely. It gets crunchier as it cools.
6 Meanwhile, toast the curry leaves in a pan until crisp. Crush them coarsely. Add to the toasted cashews. Add sea salt on top, cool completely. Break into small pieces and serve. (can be stored on an airtight container for up to a week).
October 22, 2024 By
Appetizers

Healthy Oats Chivda

As Diwali approaches it’s time to add some tasty and guilt-free treats to your celebrations.

Introducing 𝐇𝐞𝐚𝐥𝐭𝐡𝐲 𝐎𝐚𝐭𝐬 𝐂𝐡𝐢𝐯𝐝𝐚, in today’s ‘Diwali Soirée’ series.

This delicious chivda combines the nutritious goodness of oats, poha, and makhana, all roasted to golden perfection. It is infused with aromatic mustard seeds, crisp curry leaves, and a hint of green chili heat before being mixed with peanuts, chana dal, and delicate coconut slices for an additional bite. A splash of lemon juice, a sprinkling of sugar, and a dash of spices round out this incredibly tasty combination!

Serve it to your guests or eat it as a quick snack between Diwali celebrations. It’s nutritious, flavourful, and sure to add a festive sparkle to your celebrations! Stay tuned for more vibrant, healthy bites to keep the festivities going!✨

Course Appetizer / Snacks
Servings 4 persons
Preparation Time 10 minutes
Cook time 10 minutes

Ingredients for the Healthy Oats Chivda
(1 cup = 200 ml; 1 tbsp = 15 ml)
½ cup Rolled oats
1 cup Poha (thin flakes)
½ cup Makhana
1 – 2 tbsp Ghee
1 tsp Mustard seeds
A pinch of Hing (Asafoetida)
A few Curry leaves
¼th cup Carrots, julienned
2 tbsp Roasted peanuts, crushed coarsely
¼th cup Roasted white sesame seeds
3 – 4 Green chilies, slit into 2 halves
¼th cup Peanuts
2 tbsp Chana dal
¼th cup Dry coconut slices
2 tbsp Raisins (kishmish)
Salt to taste
Haldi powder
Lemon juice to taste
Powdered sugar as per taste

Instructions for the Healthy Oats Chivda
1 Dry roast the poha, oats and makhanas separately on a low flame for 5 – 7 minutes
2

Take ghee in a pan. Sauté the mustard seeds, curry leaves, hing, green chilies, peanuts, chana dal, coconut and the spices mentioned.
3

Add in lemon juice. Now mix this with the dry roasted ingredients.
4 Add sugar and salt, and mix wells. Taste and season.
October 19, 2024 By
Appetizers

Curry Leaf Peanut

Diwali is just around the corner, and as you gear up for the festivities,
I’ve put together a special series, ‘Diwali Soirée’, to make your celebrations even more memorable.

First up, a true crowd-pleaser: 𝐂𝐮𝐫𝐫𝐲 𝐋𝐞𝐚𝐟 𝐏𝐞𝐚𝐧𝐮𝐭 𝐀𝐩𝐩𝐞𝐭𝐢𝐳𝐞𝐫.
Best enjoyed with spirits and concoctions, this dish is a delightful change from the usual salted store-bought peanuts.

The simple yet most delicious small plate is always the star of gatherings and makes for a perfect 𝘤𝘩𝘢𝘬𝘩𝘯𝘢.
Treat your guests to unique and delightful recipes, and stay tuned for more festive flavours that’ll elevate your celebrations!

Course Appetizer
Servings Makes 200 gms (1 bowl)
Preparation Time 2 minutes
Cook Time 5 minutes

Ingredients for the Curry Leaf Peanuts
(1 cup = 200 ml; 1 tbsp = 15 ml)
1 cup Raw peanuts with skin
2 – 3 tbsp Oil
3 – 4 Green chilies
A few (10-12) Curry leaves
½ tbsp Grated coconut (dry one)
Salt to taste
Red chili powder to taste
Chaat masala to taste

Instructions for the Curry Leaf Peanuts
1 Heat the oil, fry peanuts and keep aside.
2

Add the curry leaves in a pan and green chilies and sauté for 1 minute.
3

Add in the grated coconut and sauté for 1 minute.
4 Add in the fried peanuts, add in the salt, red chili powder, chaat masala and mix well. Serve it warm.
October 15, 2024 By
Soups & Salads

Crunchy Thai Peanut & Quinoa Salad

Craving a salad that’s as colorful as it is satisfying? This Crunchy Thai Peanut & Quinoa Salad is a feast for the eyes and taste buds, packed with vibrant veggies, nutty quinoa, and a creamy, tangy peanut dressing.

Crisp cabbage, crunchy capsicum, and julienned carrots blend with roasted peanuts and sesame seeds to offer a delightful crunch in every bite. The peanut butter dressing brings a perfect balance of sweetness and subtle acidity, making this salad a refreshing, flavour-packed option for any meal.

Course Salad
Servings 4 persons
Preparation Time 10 minutes
Cook time 20 minutes

Ingredients for the Crunchy Thai Peanut & Quinoa Salad
(1 cup = 200 ml; 1 tbsp = 15 ml)
½ cup Red cabbage, shredded
½ cup Green cabbage, shredded
½ cup Quiona
½ cup Yellow capsicum, julienned
½ cup English cucumber, julienned
A few Arugula leaves
½ cup Red capsicum, julienned
½ cup Carrots, julienned
¼th cup Roasted peanuts, crushed coarsely
3-4 tbsp Roasted white sesame seeds
Spring Onion chopped
Coriander leaves, chopped

Ingredients for the Salad Dressing
(1 cup = 200 ml; 1 tbsp = 15 ml)
½ cup Peanut butter
2 tbsp Kikkoman light soya sauce
1 tbsp Maple syrup or honey
1 tbsp Vinegar
1 tbsp Toasted sesame oil
½ tbsp Grated fresh ginger
1 full (Indian one) Lime Juice
1 – 2 tbsp Sriracha thai chili sauce (hot)
Salt to season as per taste
A little warm water

Instructions for the Crunchy Thai Peanut & Quinoa Salad
1 Wash, boil the quinoa in 2 cups of water. Drain and keep aside to chill.
2

Add the cooled quinoa, cabbage leaves (red and green), capsicums (yellow and red), cucumber, carrots, spring onions in a salad bowl. Keep aside to chill in the refrigerator at least for 1 hour.
3

For the salad dressing mix the peanut butter with a little warm water to thin it down. Add all the remaining dressing ingredients and chill for 1 hour. (Adjust the dressing quantities as per your taste).
4 Once chilled, add the dressing to the salad. Mix well, garnish with roasted peanuts, sesame seeds and coriander greens. Serve at once.
September 27, 2024 By
Snacks/ Breakfast

Pav Bhaji Spot Idli

Start your day with a delightful fusion that will awaken your taste buds – Pav Bhaji Spot Idli!

Picture the bold, buttery flavours of pav bhaji blending seamlessly into soft, crisp idlis. A quick sauté of onions, capsicum, and tomatoes, seasoned with pav bhaji masala, takes this classic South Indian dish on a flavourful journey through Mumbai’s street food scene. Topped with fresh coriander and served with coconut chutney, it’s a harmonious blend of comfort and spice.

Perfect for breakfast or a snack, this fusion creation brings the best of both culinary worlds straight to your plate!

Course Snacks / breakfast
Servings 2 persons
Preparation Time 5 minutes
Cook time 10 minutes

Ingredients for the Pav Bhaji Spot Idli
(1 cup = 200 ml; 1 tbsp = 15 ml)
2 tbsp Butter
1 tbsp Onion, finely chopped
1 tbsp Green capsicum, finely chopped
1 tbsp Tomatoes, finely chopped
2 ladleful Idli batter
Pav bhaji masala (to taste)
Salt to taste
Red chili powder to taste
Coriander leaves, to garnish
Coconut chutney to serve

Instructions for the Pav Bhaji Spot Idli
1 Heat the tawa. Add in 1 tbsp butter and sauté the onion, tomato, capsicum mixture. (Divide into 2 equal halves on the tawa).
2

Add some butter on top and some pav bhaji masala. Mix well and let the vegetables soften a bit. Once done, add a scoop (one ladleful) of idli batter on each half. Sprinkle salt and red chili powder on it. Cover and cook on a low flame.
3

Once it begins to set, flip it on the other side. Cook until crispy. (In case its sticking to the tawa, add some more butter).
4 Once its cooked and a bit crisp on sides, garnish with fresh coriander leaves and serve with coconut chutney. Repeat with the remaining slices and filling, and serve immediately.
September 22, 2024 By
Snacks

Paneer & Cheddar Toastie

Indulge in the perfect blend of creamy paneer and melted cheese, sandwiched between crispy, golden bread. This toastie is a flavour explosion you won’t want to miss ! 🌟

Course Snacks
Servings 4 persons
Preparation Time 15 minutes
Cook time 15 minutes

Ingredients for the Paneer & Cheddar Toastie
(1 cup = 200 ml; 1 tbsp = 15 ml)
1 tbsp Oil
1 tsp Mustard seeds
1 tsp Cumin seeds
2 – 3 Nos Green chilies, finely chopped
1 no. Red onion, finely chopped
¾th cup Spring onion greens, finely chopped
40 gms Cheddar cheese, grated
225 gms Paneer, grated
8 slices Of sourdough or regular sandwich bread.
Black pepper to taste
Salt to taste
Butter, for spreading and frying

Instructions for the Paneer & Cheddar Toastie
1 Heat oil in a pan and sauté the mustard and cumin seeds. After 1 minute, sauté the green chilies, onion and cook for 5 – 7 minutes on a medium flame until the onion caramelizes. Remove from heat once done, and keep the mixture aside to cool.
2

In another bowl add the two cheeses, spring onion greens and the onion mixture. Mix well. Season with salt and crushed black pepper.
3

Butter two slices of bread and spread the filling evenly on one slice. Top with the other slice and press.
4 Cook the toastie in a frying pan. Heat the pan and add 1 tsp butter. Cook the toastie until crisp on both sides, flipping it from time to time.

Repeat with the remaining slices and filling, and serve immediately.

September 19, 2024 By
Appetizers

Charred Sweet Corn & Feta Salsa with Tortilla Chips

Experience a taste of Mexico with this popular street food!

𝐂𝐡𝐚𝐫𝐫𝐞𝐝 𝐬𝐰𝐞𝐞𝐭 𝐜𝐨𝐫𝐧 𝐚𝐧𝐝 𝐟𝐞𝐭𝐚 𝐬𝐚𝐥𝐬𝐚 𝐰𝐢𝐭𝐡 𝐜𝐫𝐢𝐬𝐩𝐲 𝐭𝐨𝐫𝐭𝐢𝐥𝐥𝐚 𝐜𝐡𝐢𝐩𝐬 is a beloved part of Mexican cuisine.

I’ve brought you a contemporary twist to the traditional regional salsa, using a simple method. This salsa is a delightful combination of smoky, sweet corn and tangy feta, making it an ideal party snack or side dish.

So, the next time you’re looking for a delicious and easy snack that adds a bit of Mexican flair to your table, give this charred sweet corn and feta salsa a try—you won’t be disappointed!

Course Appetizer
Servings 4 persons
Preparation Time 20 minutes
Cook time 25 minutes

Ingredients for the Charred Sweet Corn & Feta Salsa with Tortilla Chips
(1 cup = 200 ml; 1 tbsp = 15 ml)
3 Nos. Corn on the cobs
2 Green Chillies
1 Red pepper (capsicum)
1 tsp Roasted and powdered cumin seeds
½ Red onion, finely chopped
80 gms Feta crumbled
A handful Coriander leaves, finely chopped
3 tbsp Olive oil
1 no. Lemon juice
3 nos. Whole wheat tortillas (store brought)
Oil to brush
Sea salt to sprinkle

Instructions for the Charred Sweet Corn & Feta Salsa with Tortilla Chips
1 Roast the corn until its charred. Remove the charred kernels and keep aside.
2 Rub a little olive oil on the pepper and chillies, and roast them separately. Remove the skin off, deseed and chop.
3 In a  bowl mix the corn kernels, chillies and pepper . Add in the cumin seed powder, coriander, olive oil, lemon juice. Add in the crumbled feta. Mix well ,(no need for salt as feta is salty). However, if you like to reduce feta quantity, taste and season it with sea salt. Chill the salsa for 2 hours or so.
4 For the tortilla chips, cut the tortilla into triangles. Brush with olive oil. Air fry until crisp. Season with sea salt and serve with chilled salsa
September 16, 2024 By
Appetizers

Natible Chaat Bites

If you’re looking for guilt free healthy yet delicious chaat then this recipe is for you. Try this Indian style Natible chaat tostadas .

Using the beetroot chilla premix which comes fully packed with flavors I decided to give it a twist n create little papdis . All those looking for high protein gluten free options can truly satisfy their cravings with these baked goodies.

Also available at Mr. Beans, Urban Grocers and Earthbox.

Course Appetizer
Servings 4 – 6 persons (makes 40 – 50 round discs)
Preparation Time 15 – 20 minutes
Cook time 30 minutes

Ingredients for the Natible Chaat Bites
(1 cup = 200 ml; 1 tbsp = 15 ml)
1 cup Natible Premix (sprouted protein & millet chilla mix
Beetroot & masala flavour)
2 tbsp Rice flour
2 tbsp Oil
A little Water to bind
1 cup Boiled chana
1 cup Boiled and diced potatoes
¾th cup Beaten yogurt (chilled)
¼th cup Imli chutney
¼th cup Green chutney
Red chili powder to taste
Roasted jeera powder to taste
Black salt to taste
Salt as per taste
Nylon sev for garnish
Coriander leaves, chopped, for garnish

Instruction for the Natible Chaat Bites
1 In a bowl, combine the premix, rice flour and oil. Use a little water to make a smooth dough. Cover and keep aside.
2 Preheat oven to 180℃. Use a silpat or baking sheet in the tray. Roll out the dough using a little dry flour into a rectangle of ½” thickness. Prick with a fork all over. Cut into small discs using a cookie cutter. Bake in a hot oven until crisp. (Midway during baking, turn it over on to the other side). It should take 20 – 25 minutes.
3 Remove and let it cool completely. It should be nice and crisp. Store in aa air-tight container.

To Assemble the Chaat Bites
1 Mix the potato and chana. Add in the spices mentioned above as per taste. Mix in a few coriander leaves.
2 Top 1 tbsp of this mixture on to 1 Natible chaat disc. Add 1 tbsp of beaten yogurt. Season with the spices and both chutneys as per taste. Top with nylon sev and coriander leaves. Serve at once.

[Makes about 40 – 50 (2” dia) discs]

September 4, 2024 By
Mains

Korean Soy Marinated Eggs

I’m not such a big fan of the K dramas but Korean cuisine is not something that I would want to miss out on. So here’s an easy Korean recipe called Mayak Gyeran or Korean style marinated eggs.

This dish is a must-try for anyone who loves the vibrant flavours of Korea. It’s best enjoyed paired with steaming hot rice, but you can also add it to your favourite noodles for an extra boost of flavour.

The hearty texture and rich taste of these eggs are at their best when served cold or at room temperature making every bite a comforting experience. Personally, this has become my favourite dish, and I’m sure it’ll soon be yours too!

Course Main
Servings 2 persons
Preparation Time 10 minutes + overnight margination
Cook time 7 minutes

Ingredients for the Korean Soy Marinated Eggs
(1 cup = 200 ml; 1 tbsp = 15 ml)
6 Whole eggs
1 tsp Salt
1½ cups Soya sauce (Kikoman)
1½ cups Water
2 tbsp Brown sugar or honey
½ cup Green onions chopped
2 – 3 tbsp Toasted sesame seeds
¼th cup Vinegar
1 – 2 Birds eye chili or green chili chopped
6 – 8 gloves Garlic minced
2 bowls Sticky jasmine rice to serve
1 tbsp Red chili crisp for garnish

Instruction for the Korean Soy Marinated Eggs
1 In a pot, add enough water (to cover eggs) and add salt. Turn heat to medium-high and boil the eggs for 6 minutes.
2 Remove and rest the eggs in ice water bowl for 5 minutes. Peel carefully (ensure, they don’t break) and keep them aside.
3 In a jar prepare the marinade as follows: Add in soya sauce, water, birds eye chili or green chili, honey or sugar, and toasted sesame seeds. Stir well.
4 Add in the boiled eggs one at a time. Cover the jar along with the eggs and let it marinate in the refrigerator overnight (at least a minimum of 8 hours).
5 Serve chilled with a bowl of hot jasmine rice. Drizzle chili oil and serve at once.
August 12, 2024 By