Salted Caramel Apple Galette

Host your friends and family in style this Diwali with a dessert that looks this good!

My Salted Caramel Apple Galetter recipe is quite simple, even though it looks quite sophisticated.  I’ve used apples in the spirit of autumn but you can also substitute them for pears and blueberries.

This decadent dessert is irresistible- the crust, salted caramel and tender apples all come together to create an explosion of flavours.  The fact that it looks so good only makes it better especially when you’re hosting a Diwali feast for your friends and family.

Servings Makes 1 galette
Course Dessert
Preparation Time 15 minutes
Cook Time 40 minutes

Ingredients for the Salted Caramel Apple Galette

(1 cup=200 ml, 1 tbsp=15 ml)

1½ cups All purpose flour, sieved.
¼ cup Castor sugar
¼ tsp Salt
100 gms Cold unsalted butter (cubed)
3 – 4 tbsp Ice cold water

Ingredients for the Apple Filling

(1 cup=200 ml, 1 tbsp=15 ml)

2 large Apples, peeled and sliced into ½” slices
¼ cup Brown sugar
1½ tbsp All-purpose flour
½ no. Lemon juice (Indian sized)
1 tsp Cinnamon powder
A pinch of Nut meg powder
4 – 5 nos. Walnuts chopped
3 – 4 tbsp Milk
½ tsp Castor sugar

Ingredients to Serve

(1 cup=200 ml, 1 tbsp=15 ml)

¼th cup Salted caramel sauce
Vanilla ice cream

Instructions for the Crust

1. Whisk the flour, sugar, salt in a bowl.  Add in the chilled butter and mix with your fingertips until the mixture resembles coarse, pea-sized crumbs.  Add in water and mix. Gently knead the dough a few times on a floured surface until it comes together.  Shape the dough into a ball and flatten it into a disk. Clin wrap and refrigerate for at least 1 hour.

Instructions for the Filling

1. As the dough chills, mix the apples, lemon juice, sugar, flour, cinnamon and nutmeg. Cover and keep aside.
2. On a lightly floured surface, roll the dough into a 12” circle.  Transfer the dough to the parchment sheet.
3. Arrange the apple filling (not the juice it leaves) into the center of the dough, leaving a 2-3 inch border all around.  Gently fold the dough over the apple filling, overlapping the dough as shown.  Press gently to seal the edges.  Sprinkle walnuts over the filling.
4. Prepare a milk wash with milk and sugar.  Brush the crust edges with the milk wash (only crust not filling).
5. Bake in a preheated oven until the crust is golden brown (approx.. 30 min). allow it to cool outside for 10 minutes before slicing.
6. Drizzle salted caramel sauce over the galette.  Leave some aside to drizzle over ice cream.
6. Serve galette warm with ice-cream and sauce.


  1. The crust dough can be made and kept in fridge for upto 3 days.
  2. You can give egg wash instead of milk wash.



Cinnamon Candied Nuts

I’ve especially created this vrat-friendly recipe for all the sanckers out there.  These yummy nuts are bound to be a new favourite as they’re sweet and crunchy with soul-warming flavours of cinnamon.

Unlike traditional candied nuts, this version is much healthier as I;ve substituted sugar for maple syrup.  This yummy treat is incredibly energising and ideal for everyone who’s out and about while fasting.

You can toss it in salads, add it to your kheer or pack it as a snack for kids.  Loaded with antioxidants and healthy facts, these nuts should definitely be a part of your diet.

Servings Makes 1 jar
Course Appetizer
Preparation Time 5 minutes
Cook Time 5 minutes

Ingredients for the Cinnamon Candied Nuts

(1 cup=200 ml, 1 tbsp=15 ml)

100 gms Almonds
100 gms Cashew nuts
100 gms Walnuts
100 gms Maple syrup or honey
100 gms Unsalted butter
100 gms Caster sugar
2 – 3 tsp Cinnamon powder
1 tsp Sea salt flakes
1 tsp Vanilla extract

Instructions for the Cinnamon Candied Nuts:

1. Roast the nuts in a baking tray in a preheated oven @ 180°C for 5 – 7 minutes.
2. Mix the caster sugar and cinnamon powder, and keep aside.
3. Heat butter in a pan.  Melt it.  Add in the toasted nuts and mix well.
4. Add in maple syrup or honey, vanilla extract and sea salt.  Let the nuts coat well with the syrup. This may take 3 – 5 minutes.
5. Remove them and cool completely on a parchment paper.
6. Once cooled toss the nuts in the sugar and cinnamon mixture – ensure, it coats well.
7. Store in an airtight jar.

Note: Can add these nuts to granola or any other breakfast cereal.


Fariyali Chaat

Happy first day of Navratri!  I have put together a delicious chaat for those who are fasting (even people who aren’t fasting will be drawn to it so be sure to make extra servings!

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

Ingredients for the Fariyali Chaat

(1 cup=200 ml, 1 tbsp=15 ml)

1 cup Potato fariyali mixture
½ cup Yogurt whisked
3 – 4 tbsp Fried sabudana (nylon sago pearls)
Salt to taste
Red chili powder to taste
Jeera powder to taste
2 tbsp Cucumber chopped
2 tbsp Boiled potato chopped
1 – 2 Green chilies finely chopped
1 – 2 tbsp Green chutney
1 – 2 tbsp Tamarind (imli) chutney
Coriander leaves for garnish

Instructions for the Fariyali Chaat:

1. In a bowl add the fariyali potato chivada
2. Add in cucumber, potatoes, beaten yogurt, green chili, green chutney, tamarind chutney, fried sabudana, salt, chili, jeera powder.
3. Mix well. Garnish with coriander leaves and serve immediately.

Savoury Potato Cake (Fariyali)

Navratri Special- Savoury Potato Cake.

Are you already bored of kuttu ki roti and aloo sabzi?  We’ re on day 5 of Navratri, and this recipe is perfect for everyone looking to jazz their meals up.  Savoury Potato Cake is extremely wholesome and can be relished as a family meal together!

This dish is a great pick for those who’re working as you can meal prep beforehand with this recipe.  It almost tastes like a blend of chaat flavours with the texture of a pie.  I’ve topped it off with paneer but you can also use breadcrumbs if you’re not fasting.

This dish will keep you full for longer, thanks to the goodness of veggies.  I urge you to try this recipe this weekend, it’s definitely worth it.

Servings 4 persons
Course Main Course
Preparation Time 20 minutes
Cook Time 20-30 minutes

Ingredients for Savoury Potato Cake

(1 cup=200 ml, 1 tbsp=15 ml)

4 – 5 Boiled potatoes (medium sized)
1½ cups Mixed vegetables, carrots, beans and peas (carrots and beans to be cut finely and peas to be boiled).
2 – 3 tbsp Ginger-chili paste
2 nos. Lemon juice
1 tsp Amchoor powder
3 – 4 tbsp Green chutney
3 – 4 tbsp Tamarind chutney
Salt to taste
50 gms Paneer (cottage cheese)
Butter for greasing
Ghee/oil for cooking

Instructions for the Savoury Potato Cake

1. Mash the boiled potatoes with a potato masher.   Add in green chili ginger paste, salt and lemon juice.  (The mash should be tasty).
2. Sauté the vegetables in ghee or oil for 1 – 2 minutes.  They should retain their crunch.  Add in salt and amchoor powder and keep aside.
3. Grease a baking dish with butter.  Divide potato mash in three parts.  Add one layer at the bottom of the dish.  Add in half of the sautéed vegetables.  Top the vegetables with tamarind (imli) chutney.
4. Now, add another layer of potato mash.  Top the layer with vegetables.  Next spread the green chutney over the vegetables.  Cover the layer with the remaining potato mash.  Grate paneer on top of the potato mash. Dot with butter.
5. Bake in a preheated oven @ 180°C for 20 – 25 minutes until the crust turns golden brown.  Serve immediately.
  • You can skip the paneer and top the crust with breadcrumbs (when not fasting for Navratri)
  • The green chutney should be sweet spicy and add some grated coconut whilst grinding the same.
  • The tamarind chutney should be sweet and sour with addition of jaggery.

Soups & Salads

Grilled Pepper and Corn Salad

Get some corn and peppers?  Turn them into a delicious salad with my easy recipe.

My grilled pepper and corn salad is fresh, vibrant and bursting with flavours.  Charred veggies lend an incredible smoky taste, elevating the flavour profile of this salad.  The roasted almonds add an element of crunch while the capers add a lemony tang to the dish.  It’s healthy, delicious and wholesome.

While I love eating this salad for a light lunch, and kids love it too.  It’s a nutritious after-school snack loaded with fibre and vitamins.  You can also add an element of protein to this salad or serve it with your mains, the choice is yours.

Try this recipe if you’re looking to incorporate healthy meals that taste yummy into your diet.

Servings 4 persons
Course Salads
Preparation Time 10 minutes
Cook Time 10-15 minutes

Ingredients for the Grilled Pepper and Corn Salad 

(1 cup=200 ml, 1 tbsp=15 ml)

1 No. Red bell pepper
1 No. Yellow bell pepper
1 No. Green bell pepper
2 Nos. Fresh corn
1 – 2 tbsp Capers
½ cup Spring onion greens (avoid the white part)
3-4 tbsp Feta cheese crumbled
2-3 tbsp Roasted almond slivers
A handful of Mint leaves for garnish

Ingredients for the Dressing

(1 cup=200 ml, 1 tbsp=15 ml)

¼th  cup Olive oil
Juice of 1 lemon (Indian size)
1-2 tbsp Vinegar
Salt to taste
Pepper to taste

Instructions for the Salad

1. Brush the pepper with olive oil and grill in a preheated oven @180°C until the skin is charred and it softens
2. Grill/roast  the corn on the gas until it has charred.
3. Remove the skin of the pepper and cut it length-wise. Cool and keep aside.
4. Now, add pepper, grilled corn kernels, capers, spring onion, greens, feta cheese and almond slivers in a bowl.
5. Mix the ingredients for the dressing. Add it to the above salad and mix well. Refrigerate for an hour at least.
6. Serve chilled, garnished with mint leaves.
  • Taste and adjust the ingredients for dressing.
  • Please note that feta and capers have high salt content hence add salt accordingly.



Gunpowder Corn Ribs

Gunpowder Corn Ribs – the ultimate comfort food!

This wholesome, delicious and spicy dish is sure to lighten up your mood instantly.  Full of flavour, my podi corn ribs recipe warms the soul –its sweet, tender, delicious taste feels like a warm hung.  Corn ribs are bite-sized flavour bombs, and eating them is less messy than a traditional corn cob.  It makes for the perfect evening snack for kids as it’s healthy yet unbelievably delicious.

For everyone, who’s been following me for a while, you know my love for all things desi.  Needless to say, I gave this recipe a unique desi makeover with my podi butter.  The bold and vibrant flavours of this traditional South Indian dry chutney added a layer of complexity to this simple recipe.

The deliciousness of this recipe is unmatched- I ate this two days in a row because why not?  Swipe right for the recipe card, and save it for later.

P.S.- You can use any kind of butter topping for this recipe – pesto butter, gochujang butter, miso better – whatever your heart desires!

Servings 2 persons
Course Appetizer
Preparation Time 5 minutes
Cook Time 5 – 7 minutes

Ingredients for the Gunpowder Corn Ribs

(1 cup=200 ml, 1 tbsp=15 ml)

2 Nos. Fresh Sweet Corn
1 tbsp Softened butter (salted)
2 -3 tbsp Melted butter (salted)
2 tbsp Gunpowder
A few Fried curry leaves for garnish

Instructions for the Gunpowder Corn Ribs

1. Cut the corn into ribs
2. Brush with softened salted butter
3. Airfry the ribs for 5-7 minutes until cooked
4. Mix the gunpowder and melted butter in a bowl
5. Brush the air-fried corn ribs with gunpowder butter
6. Serve immediately with fried curry leaves


Soups & Salads

Summer Kale Salad

Capture the flavours of summer with my Summer Kale Salar.

Eating your greens has never been this fun!  This crunchy, nutty and piquant salad is a great way to boost your health while enjoying yummy food.  Whip up this effortless and low-calorie salad on days when you’re craving something light but satiating.

Fellow this important hack to make your kale leaves softer and less bitter- Massage the kale leaves with lemon juice and olive with your hands for 3-5 minutes.  This breaks downs the fibrous texture and relaxes their nerves making them more tender.  Additionally, it infuses the sweet flavours of dressing into the leaves making it more palatable.

Here are a few health benefits of this gorgeous salad- it aids digestion, boosts immunity levels and increases collagen levels.  You can eat this salad as a standalone dish for supper or have it as an evening snack.

Servings 4 persons
Course Salads
Preparation Time 10 minutes
Cook Time Nil

Ingredients for the Summer Kale Salad

(1 cup=200 ml, 1 tbsp=15 ml)

3 – 4 cups Curly Kale (torn into pieces)
1½ cups Cherry tomatoes (cut into 2 halves)
½ cup Roasted slivered almonds
½ cup Fresh parmesan, shaved
1 cup Fresh bread croutons

Ingredients for the Dressing

(1 cup=200 ml, 1 tbsp=15 ml)

1/3rd cup Olive oil
2 Nos Lemon (Indian size)
1 tbsp Honey
1½ tsp Dijon mustard
Salt to taste
1 tsp Garlic minced

Instructions for the Salad

1. Wash the Kale leaves.  Pat dry on a tea towel or kitchen roll.
2. Massage the leaves with a bit of olive oil and lemon juice.
3. Add in the cherry tomatoes, slivered almonds, croutons, and parmesan.  Season with salt.
4. Mix all ingredients for the dressing.
5. Add the dressing over the salad and serve chilled.  (increase or decrease ingredients for dressing as per your taste).
  • You can make salad and dressing separately and chill in refrigerator for 1 hour.  Just mix in the croutons when about to serve.
  • Kale tends to be bitter, hence wash the leaves well and massage with lemon juice and olive oil.



Chimichurri – Argentina’s Favourite Condiment.

Chimichurri pronounced as chee-mee-CHOO-ree is a savoury sauce native to Argentina and Uruguay.  Linguists trace the origin of this name to Basque’s ‘tximitxurri’ which translates to “random mixture of things.”  Basque Argentinas were immigrants who arrived from Northern Spain to Argentina in the 19th century.  According to food historians, Chimichurri was first prepared by gauchos (skilled horsemen) to flavour meat cooked over open fires.

The bright and zippy sauce is full of flavour and is used for basting, marinating and dipping.  Its fresh flavour and crunchy texture pair exceptionally well with grilled food such as steaks, chicken and veggies.  I absolutely love this condiment as it adds depth to grilled foods without overpowering the main dish.

Drizzle this authentic homemade Chimichurri over everything grilled or smear it over your breakfast toasties.  And the best part?  You only need 10 minutes to whip up this yummy sauce.  Try your hands on this recipe, your friends and family will love it!
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Herbed Cheese Log

This creamy, savoury and herbaceous recipe packs a punch and is utterly addictive!

Cream cheese, Cheddar cheese and Goat cheese come together to lend a delicious flavor and texture to this recipe.

With every bite, you’re left with an incredible mouth feel as the herbed crust adds a unique flavor. It’s creamy yet not overwhelming!

Serve this gourmet appetizer alongwith some crackers or lay it on your cheeseboard for some pizzaz. This hassle-free make-ahead recipe is perfect for festivities and an absolute crowd-pleaser.

P.S. Tempering (bringing it to room temperature) the cheese before infusing it with spices is vital.
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Raw Mango Shot (Kachi Kheri shot)

My Keri Bomb is the only drink you need to resuscitate yourself after a long day.

This Kachi Keri shot cools you down in an instant and involves a bit of spectacle!  The consumption of this non-alcoholic shot is akin to a Jaegerbomb.  Except I swapped the Jaegermeister for a Raw Mango Shot and Redbull for a fizzy and bubbly 7 Up.  The pleasures of shipping on this drink are multi-sensory!  It’s visually appealing and tastes absolutely fantastic.  It’s a magical concoction of sweet, sour, salty, spicy and bubbly flavours.

There’s a certain level of dram and alchemy attached to this recipe.  The salt and chilli mix on the rim of the shot glass reacts with the 7 Up, altering its chemistry.  This leads to a fizzy explosion that amplifies the flavor profile of individual elements.  Every sip is pure delight, a feeling that can’t be described but experienced.

P.S.- Ditch the Jaegerbomb for a Raw Mango Shot infused with Vodka on your next evening soiree, your friends will thank you!
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