Desserts

Vrat Friendly Fruit Custard

This Vrat Friendly Fruit Custard is where nourishment meets quiet indulgence. Made with soaked makhana, cashews, and saffron-infused milk, it blends into a naturally creamy base that feels light yet satisfying. Sweetened gently with honey and finished with fresh, vibrant fruits, every spoonful is cooling, easy on the gut, and deeply comforting.

Course Dessert
Servings 4 persons
Preparation Time 30 minutes
Cook Time 10 minutes plus 2 hours chill time

Ingredients for the Fruit Custard

(1 cup=200 ml, 1 tbsp=15 ml)
2/3 cup Makhana / foxnuts (dry roasted)
1/3 cup Cashews
8 – 9 strands Kesar / saffron
1.5 cups Warm milk (soak all the above ingredients for 20 – 30 minutes)
½ tsp Cardamom powder
1.5 tbsp Honey
1 cup Fruits of choice (green grapes, chikoo, banana, pomegranate, apple)

Instructions for the Fruit Custard
1. Soak makhana, cashews, saffron, and warm milk together for 20-30 minutes
2. Blend well into a smooth custard consistency and refrigerate for at least 30 minutes
3. Add cardamom powder and honey to the chilled custard and mix well.
4. Add chopped fruits to a serving bowl.
5. Pour the chilled custard over the fruits.
6.

Serve chilled and enjoy your guilt-free festive fruit custard.
March 24, 2026 By
Soups & Salads

Sweet Potato & Marinated Ginger Salad

This Sweet Potato & Marianted Ginger Salad is a quiet celebration of Navratri – light, sattvic, and deeply comforting. Soft, chilled slices of sweet potato meet the gentle heat of ginger, all brought together with a bright hint of lemon. It’s simple, yet every bite feels intentional.

Course Salad
Servings 2 persons
Preparation Time 20 minutes
Cook Time 15 – 20 minutes

Ingredients for the Sweet Potato & Marinated Ginger Salad

(1 cup=200 ml, 1 tbsp=15 ml)
2 Nos Sweet potatoes
¼th cup Fresh ginger, julienned (slice it very thinly)
Lemon juice of 1 – 2 lemons
A pinch of Sugar
Sendha namak as per taste

Fresh coriander leaves to garnish

Instructions for the Sweet Potato & Marinated Ginger Salad
1. Steam the sweet potatoes in a steamer until its cooked.
2. Remove the skin and the loose threads. Cut into thin slices. Chill in the refrigerator.
3. Meanwhile, marinate the ginger juliennes in lemon juice for 1 hour.
4. Once the ginger starts turning a little pink, add a pinch of sugar to the lemon juice.
5.

Arrange the following on a plate. The cold sweet potato slices topped with ginger, lemon juice sugar mixture. Sprinkle sendha namak and garnish with coriander leaves. Now top another layer of sweet potatoes and ginger. Chill this again for 1 – 2 hours for the flavours to marinate. Serve this salad chilled.
March 20, 2026 By
Mains

Samak Rice in Coconut Milk

A festive delicacy for Chaitra Navratri – Samak Rice simmered in rich coconut milk,
lightly adorned with tender potatoes and crunchy peanuts. Subtle, nourishing, and perfectly light for the season, this dish is a gentle reset for the body and soul.

Course Mains
Servings 4 persons
Preparation Time 30 minutes
Cook Time 15 minutes

Ingredients for the Samak Rice in Coconut Milk

(1 cup=200 ml, 1 tbsp=15 ml)
1 cup Samak / mordhan (barnyard millet)
½ cup Water
1½ cups Coconut milk
2 tbsp Ghee
1 tbsp Jeera (cumin seeds)
A few Curry leaves
2 Nos Green chillies, minced
½ tsp Hing
1 tbsp Ginger Minced
1 No. Large potato, boiled, peeled and cut
¼ cup Roasted peanuts, crushed coarsely
1 No. Lemon Juice
2 tbsp Coriander leaves, finely chopped
2 tbsp Freshly grated coconut
Sendha namak (rock salt) as per taste

Instructions for the Samak Rice in Coconut Milk
1. Wash samak rice 2 – 3 times and soak in water for 30 minutes. After 30 minutes drain and keep aside.
2. Heat ghee in a heavy-bottomed pan. Sauté the cumin seeds, add in hing, curry leaves, ginger and green chilies, and sauté for 1-2 minutes.
3. Add in the boiled and cubed potatoes and sauté until slightly brown.
4. Add in the soaked samak rice and crushed peanuts and stir gently. Add in ½ cup water and let it cook for 5-7 minutes. Now add in coconut milk, sendha namak and gently let it boil. Lower the flame and cover and cook.
5.

Once cooked, fluff gently with a fork. Add in lemon juice, grated coconut and coriander. Serve at once.
March 17, 2026 By
Snacks

Kanji Vadas

In a Marwari household, Holi is incomplete without Kanji Vadas
While some families make a mix of moong and urad badas, the ones I’ve grown up eating are the round, flat moong dal vadas – crisp outside, soft inside, soaking up that tangy kanji so beautifully.

Course Snacks
Servings 8-10 persons
Preparation Time 15 minutes + 3 hours soaking time + 2-3 days of fermentation.
Cook Time 30 to 40 minutes

Ingredients for the Kanji

(1 cup=200 ml, 1 tbsp=15 ml)
2½ to 3 ltrs Water
6 tbsp Black mustard seeds
3 tbsp Yellow sarson seeds
½ tsp Haldi (turmeric) powder (little less than ½ tsp)
½ Asafetida
2-3 tbsp Homemade curd
Salt to taste
½ tsp Black salt (optional)
Red chilli to taste (optional)

Ingredients for the Vadas

(1 cup=200 ml, 1 tbsp=15 ml)
1½ cups Yellow moong dal
2 tbsp Green chilli ginger paste
1 tbsp Saunf crushed coarsely
1 tbsp Coriander seeds, crushed coarsely
1 tbsp Jeera seeds crushed coarsely
3 tbsp Whole wheat flour
1 tbsp Red chilli powder
Salt to taste
½ tsp Haldi
1-2 tbsp Coriander leaves, chopped
2-3 tbsp Hot oil
Oil for frying

Instructions for the Kanji
1. Blend the black mustard seeds in a blender until fine.
2. Take the yellow mustard seeds, black mustard powder, salt, hing, haldi in a steel plate.
3. Add curd one tbsp at a time and whisk the mixture with your fingers. Keep mixing it with your fingers for 5 – 7 minutes until it releases the mustard aroma.
4. Now boil 3 litres of water and leave it to cool completely.
5. Add the cooled water to the mustard mixture and keep the mixture in a glass jar or steel vessel. Cover with a muslin cloth and keep the jar near sunlight for 3 days for the kanji to ferment and turn sour. (It took me 2 – 3 days)

Instructions for the Vadas
1. Wash and soak the yellow moong dal for 3 – 4 hours. Drain the water completely and leave it on a sieve for 15 – 20 minutes. This removes all excess water.
2. Now grind the dal into a thick paste.
3. Now in a muslin cloth or sieve, put the ground dal for 1 hour, so all water, if any, is released.
4. Next, add in the green chilli ginger paste, haldi, cumin seeds, coriander seeds, saunf seeds, salt, hing, red chilli powder and the coriander leaves. Add in the wheat flour, whisk the paste well with your hands for 4 – 5 minutes to make the mixture light and airy.
5. Now add in 2 – 3 tbsp of hot oil to the mixture.
6. Heat the oil until hot. Now shape very thin round vadas on a muslin cloth tied to a round katori. (Keep water to dip your fingers each time)
Now gently slide each vada and lower the flame to medium. Fry the vadas until golden brown. They should fluff up in the centre. (This batter makes 20 – 22 vadas)
7. After the vadas are fried, take a vessel with warm salted water. Dip the vadas in it. They should be completely immersed in the water. Keep this for a minimum ½ hour.
8. Drain the vadas and squeeze out the water completely. The vadas are now soft. Add these to the kanji which we made a day prior. Immerse the vadas in kanji until evening or for 6-8 hrs at least.
9. Taste the kanji. Once it is sour, keep in fridge to cool completely. Chill for 4 – 5 hours before serving.

Note:
1. The kanji vada, once made, can be kept in fridge for 4 – 5 days.

March 11, 2026 By
Mains

Spicy Caramelized Onion Pasta

When cravings hit, nothing feels better than a saucy, comforting dish of pasta. This 𝐒𝐩𝐢𝐜𝐲 𝐂𝐚𝐫𝐚𝐦𝐞𝐥𝐢𝐳𝐞𝐝 𝐎𝐧𝐢𝐨𝐧 𝐏𝐚𝐬𝐭𝐚 is everything you need on those nights when you want something indulgent yet satisfying creamy, tangy, with just the right amount of heat to make it irresistible.

Course Main
Servings 2 – 3 persons
Preparation Time 10 minutes
Cook Time 15 minutes

Ingredients for the Spicy Caramelized Onion Pasta

(1 cup=200 ml, 1 tbsp=15 ml)
½ Box Spaghetti (Barilla)
2 tbsp Olive oil
1 tbsp Minced garlic
1 big Red onion, thinly sliced
10-12 nos Red cherry tomatoes
1 tsp Oregano (dried)
1 tbsp Red chili flakes
1 tbsp Chili oil
Salt as per taste
Black pepper as per taste
¼th cup Fresh parmesan, grated
½ cup Fresh cream (Amul)
2 – 3 nos Basil leaves
1 tbsp Chili crisp + chili oil for garnish
A little Parmesan grated (for garnish)

Instructions for the Spicy Caramelized Onion Pasta
1. Boil the spaghetti in salted boiling water until its al dente. Drain and reserve about 1 cup of pasta water for use.
2. Heat a pan. Add in the olive oil and sauté the garlic. Add in the onions and cook it down until it begins to caramelize. Add in the cherry tomatoes. Cover and cook until it is fully mushy.
3. Now, add in the chili oil, oregano, red chili flakes, ½ cup pasta water and fresh cream. Let it come to a boil. Add in the boiled spaghetti and basil leaves. Add in the parmesan cheese and cook until it melts. Taste and adjust the seasoning. (You can add more pasta water and cream to make it creamy).
4. Remove the pasta off the heat. Garnish with more fresh parmesan and the chili crisp and chili oil. serve hot at once.

Note:
i. Mix the pasta just before serving.
ii. You can prepare the spaghetti as per instructions and the sauce separately ahead of time.
iii. Can season with tabasco too if you desire.

December 11, 2025 By
Mains/ Snacks

Zero Oil Mix Veg

There’s something magical about winter food the cravings get stronger, the appetite gets bigger, and weight loss suddenly feels like a full-time job. But this 𝐙𝐞𝐫𝐨 𝐎𝐢𝐥 𝐌𝐢𝐱 𝐕𝐞𝐠 fits right into that balance rich in flavour, warm, and soul-satisfying, yet beautifully light and clean.

It gives you all the comfort of a restaurant dish, minus the heaviness. A perfect winter plate when you want to eat well without derailing your goals.

Course Main / Snacks
Servings 4  persons
Preparation Time 15 minutes
Cook Time 20 minutes

Ingredients for the Zero Oil Mix Veg

(1 cup=200 ml, 1 tbsp=15 ml)
2 – 3 cups Mix vegetables (carrots, beans, peas, cauliflower, potatoes, capsicums)
¼th cup Paneer cubes
1 No. Onion, cut into quarters
1 tsp Red chili powder
1 tsp Coriander seed powder
½ tsp Turmeric powder
½ tsp Jeera powder
Salt to taste
2 Nos. Tomatoes, quartered
6 – 8 Nos. Almonds
½ tsp Ginger garlic paste
1 tsp Jeera seeds (cumin)
2 Nos. Green chilies
1 tsp Kasuri methi leaves, crushed
Juice of 1 lemon

Instructions for the Zero Oil Mix Veg
1. Boil water in a vessel and add ½ tsp salt. After a boil, first add the carrots and beans and let it boil. Next, add in potatoes, capsicums and peas. Let it boil for 1 – 2 minutes. Remove and blanch in iced water for 2 minutes to keep it fresh.
2. In the boiling water add ½ tsp turmeric. Add in cauliflower florets boil and then blanch in iced water. Now keep aside.
3. In a small bowl, take a little water and mix in red chili, jeera, coriander seed, ginger garlic paste and keep aside.
4. Make a puree with ½ of the onions, tomato and green chili, and almonds and keep aside.
5. Dry roast jeera seeds in a non-stick pan until roasted.
6. Add in the spice water and cook for 1 minute. Add in tomato-onion paste and cook for 1 – 2 minutes until the aroma comes. Season with salt.
7. Now, on a high flame add the remaining onions and cook. Now add the blanched vegetables and cook for 3 – 4 minutes. In case the vegetables feel too dry, add a little water and cover and cook.
8.

Once vegetables are cooked, add kasuri methi leaves and lemon juice. Serve at once.

Note: Do not overcook veg and make them mushy. It’s a semi dry preparation.

December 6, 2025 By
Mains/ Snacks

Broccoli & Water Chestnut Stir Fry

When you want to eat clean but still enjoy something flavourful, this 𝐁𝐫𝐨𝐜𝐜𝐨𝐥𝐢 & 𝐖𝐚𝐭𝐞𝐫 𝐂𝐡𝐞𝐬𝐭𝐧𝐮𝐭 𝐒𝐭𝐢𝐫-𝐅𝐫𝐲 always hits the spot. Wholesome, light, and full of crunch it’s a bowl that feels good to eat and even better to finish.
Simple, healthy, and full of quiet comfort.

Course Main / Snacks
Servings 2 persons
Preparation Time 10 minutes
Cook Time 10 minutes

Ingredients for the Broccoli & Water Chestnut Stir Fry

(1 cup=200 ml, 1 tbsp=15 ml)
1 cup Broccoli florets
1 cup Fresh water chestnuts, peeled
1 tsp Ginger, grated
1 tbsp Garlic, minced
¼th cup Spring onions, finely chopped
1 tbsp Roasted white sesame seeds.
1 tbsp Olive oil
Salt to taste
Pepper to taste
Lemon juice as per taste
Zest of one lemon

Instructions for the Broccoli & Water Chestnut Stir Fry
1. Boil the broccoli florets in boiling water with ½ tsp salt. Do not overcook; let the crunch remain. Blanch in cold water and keep aside.
2. Now, heat the olive oil on high heat. Sauté ginger, garlic. Add in broccoli florets and sauté for 1 – 2 minutes. Add in the chopped water chestnuts and sauté. Do not overcook.
3. Now, add in the spring onion greens, lemon zest, roasted sesame seeds, salt pepper and lemon juice. Serve at once.

Note: This should be stir fried just before you eat.

December 2, 2025 By
Snacks

Chana Jor Chaat

There are days when you want a snack that’s crunchy and chatpata, but still light enough to enjoy without a second thought. This 𝐂𝐡𝐚𝐧𝐚 𝐉𝐨𝐫 𝐂𝐡𝐚𝐚𝐭 is exactly that crisp air-fried chana tossed with onions, coriander, spices, and a squeeze of lemon.

It has all the flavour and nostalgia of a classic Indian street-style chaat, but with none of the heaviness.
Protein-rich, wholesome, and incredibly satisfying, it’s the kind of snack that keeps you full, energised, and absolutely guilt-free.

A delicious reminder that healthy snacking doesn’t have to be boring.

 

Course Snacks
Servings 2 persons
Preparation Time  Overnight soaking
Cook Time 10 – 15 minutes

Ingredients for the Chana Jor Chaat

(1 cup=200 ml, 1 tbsp=15 ml)
½ cup Kala chana
1 No. Onion, chopped finely
1 – 2 tbsp Oil
1 – 2 tbsp Coriander leaves, finely chopped
Salt to taste
Red chili to taste
Chaat masala as per taste
Lemon juice to taste

Instructions for the Chana Jor Chaat
1. Soak the lal chana overnight in water.
2. Boil the chana in a pressure cooker until soft. Drain the water and keep aside.
3. Now, roll the chana between two parchment paper until its crushed coarsely. It is an excellent probiotic, good for gut health.
4.

Put the crushed chana in an airfry on high heat. Add in the oil and sprinkle little salt. Air-fry for 8 to 10 minutes until crisp. In between, you can check and flip the chana on the other side.
5. Add in onion, coriander, salt, red chili powder, chaat masala, lemon juice, coriander leaves and serve at once. Preferably consume early morning on an empty stomach.
November 25, 2025 By
Snacks

Rice Kanji

After days of festive feasting, our bodies crave something light, simple, and soothing. ✨

This 𝐑𝐢𝐜𝐞 𝐊𝐚𝐧𝐣𝐢 is exactly that a humble, probiotic-rich bowl that helps the gut rest, reset, and heal. Made with soaked rice, curd, and a gentle tempering of ghee, mustard seeds, and neem leaves, it’s comfort in its purest form.

Best enjoyed in the quiet of the morning, it cools the system, nourishes the body, and reminds us that balance is also a form of celebration.
Because after all the sweets and indulgence, the gut deserves a little love too.

Course  Probiotic Snack
Servings 3 – 4 persons
Preparation Time  Overnight soaking
Cook Time 1 minute

Ingredients for the Rice Kanji

(1 cup=200 ml, 1 tbsp=15 ml)
½ cup Cooked rice
2 – 3 cups Water
½ No. Chopped onion
1 tbsp Coriander leaves, finely chopped
½ tsp Rai (mustard seeds)
A pinch Hing
A few Neem leaves
Salt to taste
½ cup Curd
1 tsp Ghee

Instructions for the Rice Kanji
1. Soak the cooked rice in water overnight in an earthen vessel.
2. Next morning, add in the curd, salt, chopped onions, coriander leaves and salt.
3. Now, make a tempering of ghee, mustard seeds, hing and neem leaves. Add to the rice kanji and mix well. Serve the kanji.

Note:

  1. It is an excellent probiotic, good for gut health.

  2. Preferably consume early morning on an empty stomach.

November 7, 2025 By
Appetizers

Roasted Red Pepper & Feta Dip

As the festive season rolls in, it’s time to bring a burst of global flavour to your table and this 𝐆𝐫𝐞𝐞𝐤-𝐒𝐭𝐲𝐥𝐞 𝐓𝐢𝐫𝐨𝐤𝐚𝐟𝐭𝐞𝐫𝐢 (𝐑𝐨𝐚𝐬𝐭𝐞𝐝 𝐑𝐞𝐝 𝐏𝐞𝐩𝐩𝐞𝐫 & 𝐅𝐞𝐭𝐚 𝐃𝐢𝐩) does just that.

Creamy, smoky, and lightly spiced, this dip blends the richness of feta with the sweetness of roasted peppers creating a balance that’s both indulgent and refreshing. A Greek classic that feels just right for the Indian festive table.

Perfect for house parties, get-togethers, or that first round of appetisers before the main spread it’s a dish that disappears faster than you can refill it.
Vibrant, versatile, and full of Mediterranean charm Tirokafteri is your invitation to dip, share, and celebrate.

Course Appetizer
Servings 4 persons
Preparation Time 10 minutes
Cook Time 5 minutes (roasting)

Ingredients for the for the Roasted Red Pepper & Feta Dip

(1 cup=200 ml, 1 tbsp=15 ml)
200 gms Block of feta cheese
2 Nos Red peppers (roasted, skin removed and deseeded)
1 tbsp Red chili flakes
OR OR
1 – 2 Fresh red chilies (seeds removed)
2 tbsp Olive oil
2 – 3 Cloves of garlic
Salt to taste
1 tbsp Lemon Juice

Ingredients for Garnish and Serving
1 tbsp Feta cheese, crumbled
1 tbsp Fresh parsley leaves
1 tbsp Red pepper flakes
Olive oil to drizzle
Pita chips to serve

Instructions for the Roasted Red Pepper & Feta Dip
1. In a blender, blend the roasted the red peppers, feta cheese, chili flakes, olive oil and garlic until smooth, and creamy.
2. Taste and add salt. (Normally feta is high in salt, so please add salt only if required).
3. Chill the dip in the refrigerator. Just before serving, garnish with crumbled feta, red chili flakes, olive oil. serve with toasted pita chips.

Note:
1. You can adjust the quantity of chilies as per your taste. This is a spicy Greek Style dip.

October 9, 2025 By