Appetizers

Sticky Spiced Cashews

Diwali is just around the corner, and as you prepare for the festive cheer, Iโ€™m thrilled to bring you Episode 3 of the Diwali Soirรฉe series!

Say hello to your new party favorite ๐’๐ญ๐ข๐œ๐ค๐ฒ ๐’๐ฉ๐ข๐œ๐ž๐ ๐‚๐š๐ฌ๐ก๐ž๐ฐ๐ฌ . 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, theyโ€™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)
ยฝ cup Maple syrup
1 tbsp Oil
1 tsp Red chili powder
ยฝ tsp Turmeric powder
1 tsp Coriander seed powder
1 tsp Cumin seed powder
2 โ€“ 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, sautรฉ the spices and then mix with the sweetened cashews.
3

Add in sesame seeds and mix well.
4 Preheat the oven to 180โ„ƒ.
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 ๐‡๐ž๐š๐ฅ๐ญ๐ก๐ฒ ๐Ž๐š๐ญ๐ฌ ๐‚๐ก๐ข๐ฏ๐๐š, in today’s ‘Diwali Soirรฉe’ 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!โœจ

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)
ยฝ cup Rolled oats
1 cup Poha (thin flakes)
ยฝ cup Makhana
1 โ€“ 2 tbsp Ghee
1 tsp Mustard seeds
A pinch of Hing (Asafoetida)
A few Curry leaves
ยผth cup Carrots, julienned
2 tbsp Roasted peanuts, crushed coarsely
ยผth cup Roasted white sesame seeds
3 โ€“ 4 Green chilies, slit into 2 halves
ยผth cup Peanuts
2 tbsp Chana dal
ยผth 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 โ€“ 7 minutes
2

Take ghee in a pan. Sautรฉ 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,
Iโ€™ve put together a special series, ‘Diwali Soirรฉe’, to make your celebrations even more memorable.

First up, a true crowd-pleaser: ๐‚๐ฎ๐ซ๐ซ๐ฒ ๐‹๐ž๐š๐Ÿ ๐๐ž๐š๐ง๐ฎ๐ญ ๐€๐ฉ๐ฉ๐ž๐ญ๐ข๐ณ๐ž๐ซ.
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 ๐˜ค๐˜ฉ๐˜ข๐˜ฌ๐˜ฉ๐˜ฏ๐˜ข.
Treat your guests to unique and delightful recipes, and stay tuned for more festive flavours thatโ€™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
ยฝ 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 sautรฉ for 1 minute.
3

Add in the grated coconut and sautรฉ 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 thatโ€™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)
ยฝ cup Red cabbage, shredded
ยฝ cup Green cabbage, shredded
ยฝ cup Quiona
ยฝ cup Yellow capsicum, julienned
ยฝ cup English cucumber, julienned
A few Arugula leaves
ยฝ cup Red capsicum, julienned
ยฝ cup Carrots, julienned
ยผth 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)
ยฝ cup Peanut butter
2 tbsp Kikkoman light soya sauce
1 tbsp Maple syrup or honey
1 tbsp Vinegar
1 tbsp Toasted sesame oil
ยฝ tbsp Grated fresh ginger
1 full (Indian one) Lime Juice
1 โ€“ 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 โ€“ Pav Bhaji Spot Idli!

Picture the bold, buttery flavours of pav bhaji blending seamlessly into soft, crisp idlis. A quick sautรฉ 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, itโ€™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 sautรฉ 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 ! ๐ŸŒŸ

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 โ€“ 3 Nos Green chilies, finely chopped
1 no. Red onion, finely chopped
ยพth 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 sautรฉ the mustard and cumin seeds. After 1 minute, sautรฉ the green chilies, onion and cook for 5 โ€“ 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!

๐‚๐ก๐š๐ซ๐ซ๐ž๐ ๐ฌ๐ฐ๐ž๐ž๐ญ ๐œ๐จ๐ซ๐ง ๐š๐ง๐ ๐Ÿ๐ž๐ญ๐š ๐ฌ๐š๐ฅ๐ฌ๐š ๐ฐ๐ข๐ญ๐ก ๐œ๐ซ๐ข๐ฌ๐ฉ๐ฒ ๐ญ๐จ๐ซ๐ญ๐ข๐ฅ๐ฅ๐š ๐œ๐ก๐ข๐ฉ๐ฌ 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 tryโ€”you wonโ€™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
ยฝ 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 aย  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 youโ€™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 โ€“ 6 persons (makes 40 โ€“ 50 round discs)
Preparation Time 15 โ€“ 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
ยพth cup Beaten yogurt (chilled)
ยผth cup Imli chutney
ยผth 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 180โ„ƒ. Use a silpat or baking sheet in the tray. Roll out the dough using a little dry flour into a rectangle of ยฝโ€ 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 โ€“ 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 (2โ€ dia) discs]

September 4, 2024 By
Mains

Korean Soy Marinated Eggs

Iโ€™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 hereโ€™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. Itโ€™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 Iโ€™m sure itโ€™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
1ยฝ cups Soya sauce (Kikoman)
1ยฝ cups Water
2 tbsp Brown sugar or honey
ยฝ cup Green onions chopped
2 โ€“ 3 tbsp Toasted sesame seeds
ยผth cup Vinegar
1 โ€“ 2 Birds eye chili or green chili chopped
6 โ€“ 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 donโ€™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
Mains

Kurkuri Bhindi

This crispy okra delight is more than just a snack; it’s a tradition that brings warmth and joy to rainy days.

The golden, spiced bhindi, fried to perfection, offers a satisfying crunch with every bite. Whether you’re serving it as a side dish with steaming hot dal or enjoying it as a crunchy snack on a rainy day evening, Kurkuri Bhindi never fails to impress.

Course Main
Servings 4 persons
Preparation Time 5 minutes
Cook time 15ย  minutes

Ingredients for the Kurkuri Bhindi
(1 cup = 200 ml; 1 tbsp = 15 ml)
250 gm Bhindi (Okra)
3 โ€“ 4 tbsp Rice flour
Salt to taste
Red chili powder as per taste
Chaat masala
Jeeravan masala (optional)
Amchur to taste
Oil for frying

Instruction for the Kurkuri Bhindi
1 Wash and dry the bhindi. Cut into very thin long strips.
2 Mix the rice flour with the bhindi and keep aside for 10 minutes or so. In the meanwhile heat the oil in a kadhai for frying.
3 Add the bhindi to the hot oil in batches. Keep the flame on moderate heat. Once the bhindi is dark brown and done, remove on a kitchen paper. Let it cool down.
4 Add the masalas to the fried bhindi and serve at once.
July 25, 2024 By