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
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 15  minutes

Ingredients for the Kurkuri Bhindi
(1 cup = 200 ml; 1 tbsp = 15 ml)
250 gm Bhindi (Okra)
3 – 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
Appetizers

Herbed Cream Cheese Dip with Cherry Tomato confit

Transform your appetizer game with this exquisite herbed cream cheese dip, perfectly paired with luscious cherry tomato confit. This dish combines the creamy, tangy flavours of a herb-infused dip with the rich, sweet, and savoury notes of slow-roasted cherry tomatoes. Ideal for gatherings, it brings together freshness and indulgence in every bite.

Perfect for pairing with crispy garlic bread or topping your favourite pasta, this delightful combination is sure to impress your guests and elevate your culinary experience. Indulge in the perfect harmony of flavours and make your next event unforgettable.

Course Appetizer
Servings 4 persons
Preparation Time 10 minutes
Cook time 2 – 3 minutes

Ingredients for the Herbed Cream Cheese Dip with Cherry Tomato confit
(1 cup = 200 ml; 1 tbsp = 15 ml)
1 packet (250 gms) Philadelphia Cream Cheese
3 – 4 tbsp Fresh cream (Amul)
6 – 8 Cloves Garlic
¼th cup Basil leaves
¼th cup Parsley leaves
¼th cup Mint leaves
1 cup Cherry tomatoes
2 tbsp Olive oil
Salt to taste
3 – 4 Fried garlic cloves for garnish
3 – 4 Tabasco as per taste

Instruction for the Herbed Cream Cheese Dip with Cherry Tomato confit
1 In a food processor blend together the cream cheese, fresh cream, basil leaves, mint leaves, parsley and garlic cloves. Blend until smooth. Keep aside in a serving dish.
2 Heat the olive oil in a pan, slow cook the cherry tomatoes for 2-3 minutes until they soften. Season with salt.
3 Arrange the cherry tomato confit over the cream cheese dip. Garnish with fried garlic cloves and fried basil leaves. Chill in the fridge for 1 hour at least. Serve with toasted baguette and crackers.
July 19, 2024 By
Desserts

Stuffed Litchi Sandesh

A meal without dessert is definitely not complete.
Featuring Stuffed Litchi Sandesh

I’ve always loved Sandesh, the beloved dessert from Bengal. I decided to add my own twist with ‘Litchi’ the season’s favourite and created Stuffed Litchi Sandesh. This unique combination brings together the creamy richness of traditional Sandesh and the refreshing sweetness of litchis.

Treat yourself to this exquisite dessert and savour the blend of tradition and innovation in every bite.

Preparing this dessert is a breeze. Simply hollow out fresh litchis and fill them with a luscious Sandesh mixture. The result? A delightful fusion of flavours that promises to satisfy your sweet craving.

Course Dessert
Servings 4 persons (makes 8 pieces)
Preparation Time 20 minutes
Cook time Nil
Chilling time 1 – 2 hours

Ingredients for the Stuffed Litchi Sandesh
(1 cup = 200 ml; 1 tbsp = 15 ml)
8 Nos Fresh litchis, seeds removed
1 cup Fresh chenna (made from full fat milk)
1 – 2 tbsp Rose sherbet (roohafza)
½ tsp Elaichi powder
½ tsp Rose essence or gulab jal
3 – 4 tbsp Powdered sugar
1 cup Rabri (made from full fat milk)
1 tbsp Kesar sherbet
1 tsp Kesar strands, dissolved in milk
Silvered almonds for garnish
Chopped pistachios for garnish
Rose petals for garnish

Instruction for the Stuffed Litchi Sandesh
1 Mix the fresh chenna with 2 tbsp sugar, rose syrup, rose essence and elaichi powder. Mash well with your palms. The mixture should be smooth and not grainy.
2 Stuff the litchis with the above Sandesh and set aside.
3 In the rabri add the kesar strands, balance sugar and kesar sherbet. Taste and adjust the sweetness. It should not be too sweet.
4 Now in individual bowls add in a little rabri. Place the stuffed litchi on it. Chill in the fridge for 1 – 2 hours. Serve garnished with almonds, pistachios and rose petals.
June 29, 2024 By
Mains

Paneer Wrap High Protein

So many of you loved the Egg Wrap Low Calorie but wanted something in veg.
Presenting: Paneer Wrap High Protein ! 🌯

It’s packed with protein goodness and mouthwatering flavours.
Wholesome and fulfilling, it caters to your nutritional needs while offering a delightful zing with a touch of Tabasco. Ideal for those lazy evenings when you crave something delicious yet nutritious.

Course Main
Servings 2 persons
Preparation Time 10 minutes
Cook time 10 minutes

Ingredients for the Paneer Wrap High Protein
(1 cup = 200 ml; 1 tbsp = 15 ml)
4 wraps Low carb/gluten free wraps
2 – 3 tbsp Olive oil
½ tsp Garlic
½ th cup Onion chopped
¼ th cup Green capsicum chopped
1/4th cup Yellow capsicum chopped
¼ th cup Red capsicum chopped
1 – 2 tbsp Grated cheese (optional)
Chili flakes to taste
Salt to taste
A few drops of Tabasco as per taste

Instruction for the Paneer Wrap High Protein
1 Heat a pan. Add in 1 tbsp olive oil. Sauté garlic, onion, the 3 capsicums for 1 – 2 minutes. Do not overcook them. Let the crunch remain.
2 Add in the paneer, cheese, salt, and chili flakes and tabasco. Taste and adjust the seasonings. Cook for 2 – 3 minutes and set aside.
3 Heat the pan and brush with a little olive oil. Cook the low carb wrap on both sides. Add a little filling on one wrap and cook again until brown spots appear. Cook the remaining wraps in the same way and serve at once.
June 23, 2024 By
Mains

Egg Wrap Low Calorie

I love cooking with a heart full of passion, and when I was craving a wrap and scrambled eggs, I thought, why not merge both?

Featuring: Egg Wrap Low Calorie

It’s perfect for satisfying cravings while staying on track with your healthy diet.
Wholesome, nutritious, and bursting with flavour—it’s the ultimate combination that meets your health checklist and tames your cravings in one delicious bite.

Course Main
Servings 2 persons
Preparation Time 10 minutes
Cook time 5 minutes

Ingredients for the Egg Wrap Low Calorie
(1 cup = 200 ml; 1 tbsp = 15 ml)
4 Nos Whole eggs
2 tomatoes Finely chopped
1 onion Finely chopped
1 tsp Garlic minced
2 Green chilies finely chopped
1 tsp Butter
1 tsp Red chili powder
1/4th tsp Turmeric powder
1 tsp Pav Bhaji masala (optional)
1 tsp Dhaniya powder
1 tsp Roasted cumin seed powder
Salt to taste
1 tbsp Finely chopped coriander leaves for garnish
1 tbsp Olive oil
4 Nos Gluten / carb free low calorie wraps

Instruction for the Egg Wrap Low Calorie
1 Heat the butter in a pan. Sauté the onion, garlic, green chilies for 2 minutes. Add in the tomatoes and the masalas and cook well. Cook until the tomatoes are fully done.
2 Break the eggs in the above mixture and cook stirring continuously. Once eggs are cooked season with salt. Add in the coriander leaves for garnish. The egg filling is ready.
3 Heat ½ tsp olive oil in a pan. Cook the low carb wraps on both sides for 1 – 2 minutes. Add in the egg filling about 2 – 3 tbsp and fold and cook the wrap until brown spots appear.
4 Similarly cook the remaining wraps with the balance filling. Serve at once. This makes a delicious high protein low calorie meal.
June 21, 2024 By
Mains/ Others

Mushroom & Spinach Healthy Wrap

I’m constantly on the lookout for new dishes, and here’s what caught my eye for a healthier and delicious wrap:

Introducing the Mushroom & Spinach Healthy Wrap! Made with low-carb wraps, lightly drizzled with olive oil, and filled with sautéed mushrooms, shredded spinach, and a pinch of salt. Enhanced with a touch of Tabasco, a hint of chilli flakes, and a sprinkle of grated cheese, this creation promises a satisfying indulgence without guilt.

When are you trying this wrap?

Course Main
Servings 1 person
Preparation Time 5 minutes
Cook time 5 minutes

Ingredients for the Mushroom & Spinach Healthy Wrap
(1 cup = 200 ml; 1 tbsp = 15 ml
2 Nos Low Carb Wraps
2 tbsp Olive oil
1 cup Mushrooms chopped
1 cup Spinach washed and shredded
Salt to taste
Tabasco, a few drops
Chili flakes to taste
2 – 3 tbsp Cheese grated

Instruction for the Mushroom & Spinach Healthy Wrap
1 Heat 1 tbsp olive oil in a pan. Sauté the minced garlic. Add in the mushrooms and cook on high flame until the mushrooms get charred. (The mushrooms should release their water and the water should dry out).
2 Add in spinach and cook for 2 minutes until the water dries out.
3 Season the mixture with salt, chili flakes and tabasco.
4 Heat a tawa and brush with olive oil. Cook the wrap on both sides. Add 2 tbsp of spinach mushroom filling on one wrap. Add 1 tbsp on grated cheese over the filling. Close the wrap and cook on both sides until the cheese melts a bit. Cook the other wrap in the similar manner and serve at once.
June 20, 2024 By
Drinks

Smoked Sattu Buttermilk

Featuring Smoked Sattu Buttermilk: A Cool and Earthy Refreshment! 🌞 Looking for a quick escape from the sweltering summer heat? Say goodbye to thirst with Smoked Sattu Buttermilk – a refreshing twist on a classic drink that’s both easy to make and high in protein!

Course Drink
Servings 2 persons
Preparation Time 7-8 minutes
Cook Time 1 – 2 minutes

Ingredients for the Smoked Sattu Buttermilk

( 1 cup=200 ml, 1 tbsp=15 ml)
1 cup Yogurt
4 tbsp Sattu (roasted gram flour)
1 tbsp Jeera powder
1 tbsp Cumin seeds
½ tsp Hing
1 tbsp Ghee
Black salt to taste
1 tbsp Finely chopped coriander leaves for garnish
2 cups Water (chilled)

Instructions for the Smoked Sattu Buttermilk
1 In a bowl whisk the yogurt, sattu and chilled water. Ensure there are no lumps. Add in the black salt and roasted jeera powder.
2 Heat a small clay diya. Add ghee. Get it to smoking point. Splutter the jeera seeds and hing. After a minute add the clay diya to the buttermilk mixture and cover the vessel. (The clay vessel adds the earthiness to this buttermilk). Remove the diya after 2 minutes or so.
1 Garnish with fresh coriander leaves and serve at once.
June 1, 2024 By