Appetizers

Roasted Red Pepper & Feta Dip

As the festive season rolls in, itโ€™s time to bring a burst of global flavour to your table and this ๐†๐ซ๐ž๐ž๐ค-๐’๐ญ๐ฒ๐ฅ๐ž ๐“๐ข๐ซ๐จ๐ค๐š๐Ÿ๐ญ๐ž๐ซ๐ข (๐‘๐จ๐š๐ฌ๐ญ๐ž๐ ๐‘๐ž๐ ๐๐ž๐ฉ๐ฉ๐ž๐ซ & ๐…๐ž๐ญ๐š ๐ƒ๐ข๐ฉ) does just that.

Creamy, smoky, and lightly spiced, this dip blends the richness of feta with the sweetness of roasted peppers creating a balance thatโ€™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 itโ€™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 โ€“ 2 Fresh red chilies (seeds removed)
2 tbsp Olive oil
2 โ€“ 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
Appetizers

Layered Hummus Dip

Festive gatherings call for food that delights without demanding hours in the kitchen. The ๐‹๐š๐ฒ๐ž๐ซ๐ž๐ ๐‡๐ฎ๐ฆ๐ฆ๐ฎ๐ฌ ๐ƒ๐ข๐ฉ
Dip is just that a vibrant appetiser that layers flavour, texture, and colour beautifully.

Every layer adds its own magic: freshness from the greens, crunch from the chickpeas, richness from the feta, and zest that ties it all together. Itโ€™s a dish that looks as vibrant as it tastes, filling the table with colour and cheer. Light enough to enjoy guilt-free yet indulgent enough to impress your guests, this dip strikes the perfect festive balance

Course Appetizer
Servings 6 persons
Preparation Time 20 โ€“ 25 minutes
Cook Time 30 minutes

Ingredients for the Hummus

(1 cup=200 ml, 1 tbsp=15 ml)
1 cup Chickpeas (boiled & skin removed)
3 โ€“ 4 cloves Garlic
1 tbsp Tahini (Store bought)
2 โ€“ 3 tbsp Olive oil
Lemon juice as per taste
1 โ€“ 2 Ice cubes to blend
Salt to taste

For the Salad
ยฝ cup Fresh parsley, finely chopped
ยฝ cup Cucumbers, diced
ยฝ cup Tomatoes, doced
ยฝ tsp Garlic, minced
Lemon juice to taste
Salt to taste
Pepper to taste
1 tbsp Olive oil

Ingredients for Layering
ยฝ cup Crumbled feta
1 โ€“ 2 tbsp Olive oil
1 tsp Sumac powder
Toasted pita chips to serve

ย Instructions for the Hummus
1 Blend all ingredients mentioned for hummus in a blender. Blend until smooth and creamy. Keep aside to chill.

Instructions for Salad
1 Mix all ingredients for salad and chill (add salt only before serving).

Instructions for Roasted Chickpeas
1 Preheat oven to 180โ„ƒ
2 Toss the ingredients as mentioned with chickpeas and roast in oven until golden brown and crisp. Keep checking and turning the tray in between. Remove and cool at room temperature.

Instructions for Roasted Chickpeas
1 Spoon the hummus on a tray.
2 Top with salad (add salt in salad now).
3 Scatter the roasted chickpeas.
4 Add crumbled feta, sumac and olive oil.
5 Serve chilled with toasted pita.

Notes:
1. You can make all ingredients mentioned, and keep in fridge.

2. Just store roasted chickpeas in airtight container.

3. Layer the dish just before service.

October 3, 2025 By
Snacks

Mexican Corn Elote

As corn season slowly fades, it deserves a dish that celebrates it in all its glory. Enter ๐Œ๐ž๐ฑ๐ข๐œ๐š๐ง ๐‚๐จ๐ซ๐ง ๐„๐ฅ๐จ๐ญ๐ž smoky, tangy, and layered with bold flavours that instantly brighten the plate. Itโ€™s the kind of dish that captures the joy of summer evenings vibrant, indulgent, and a little messy in the best possible way.

Street food at heart, yet special enough to shine at any gathering. Elote reminds us that the simplest ingredients can leave the most lasting memories. A perfect farewell to fresh, seasonal corn.

Course Snack
Servings 4
Preparation Time 10 minutes
Cook Time 12 minutes

Ingredients for the Mexican Corn Elote (For 4 Pieces)

(1 cup=200 ml, 1 tbsp=15 ml)
4 Fresh corn on the cob
2 tbsp Mayonnaise
2 tbsp Sour cream (or thick curd)
ยฝ cup ย Crumbled feta cheese
1 tsp Chili powder or paprika
1 Lime (cut into wedges)
1/2 tsp ย Garlic powder
Fresh spring onion greens
Salt to taste

Instructions for the Mexican Corn Elote
1. Grill the corn โ€“ Roast directly on the gas flame or grill until charred evenly.
2. Prepare the sauce โ€“ In a small bowl, mix mayonnaise, sour cream, salt, garlic powder, and half of the crumbled feta cheese.
3. Coat the corn โ€“ Brush the hot corn with the prepared sauce mix.
4. Top with feta โ€“ Generously sprinkle the remaining crumbled feta cheese all over.
5. Add spice & tang โ€“ Sprinkle chili powder or paprika and squeeze fresh lime juice on top.
6. Serve immediately โ€“ Garnish with fresh spring onion greens and enjoy hot.
September 13, 2025 By
Condiments

Green Chutney

A dash of green magic to brighten up any plate this chutney is where freshness meets spice. Coriander, mint, green chilies, lemon juice and just the right seasoning, all blended into a smooth, vibrant dip. Pair it with stuffed ring dhokla or any of your favorite snacks and watch how it instantly adds that zingy, tangy kick.

Course Condiments
Servings Nil
Preparation Time 5 minutes
Cook Time 10 minutes

Ingredients for the Green Chutney

(1 cup=200 ml, 1 tbsp=15 ml)
1 cup Coriander seeds
1/4 cup Mint leaves
2-3 Green chilies ( as per ur spice tolerance )
1/2 inch Piece ginger
1 tsp Sugar
Juice of 1 lemon small
2 tbsp Coconut freshly grated
1-2 Cloves garlic
Salt to taste

Instructions for the Green Chutney
1. Blend all with a little water or just one cube of ice ( helps to retain colour )
2. Mix well . Serve at once
3. Stays fresh for a day .
September 5, 2025 By
Snacks

Stuffed Ring Suji Dhokla

Ganpati celebrations call for food thatโ€™s quick, festive, and full of flavour.

This ๐’๐ญ๐ฎ๐Ÿ๐Ÿ๐ž๐ ๐‘๐ข๐ง๐  ๐’๐ฎ๐ฃ๐ข ๐ƒ๐ก๐จ๐ค๐ฅ๐š is one of those quick yet festive appetizers that fits right in. Whether youโ€™re serving it as part of your Ganpati spread, with evening chai, or simply as a prasad-friendly snack, itโ€™s the kind of dish that looks festive, tastes delicious, and disappears in no time.

Simple, flavourful, and made for celebrations just the way festive food should be.

Course Snacks
Servings Makes 8 โ€“ 10
Preparation Time 10 minutes
Cook Time 25 minutes

Ingredients for the Stuffed Ring Suji Dhokla

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

Suji (rawa)
ยฝ cup Curd (slightly sour, whisked)
ยฝ cup Water
1 tsp Ginger paste
ยฝ tsp Green chili paste
Salt to taste
1 sachet Eno fruit salt
1 tbsp Lemon juice
Oil for greasing
3 โ€“ 4 tbsp Green chutney (mint coriander)
1 tbsp Methi Sambariya masala

Instructions for the Stuffed Ring Suji Dhokla
1. In a mixing bowl, combine suji + curd + water. Mix well. add the green chili ginger paste, salt and mix. Keep aside, covered for 10-15 minutes.
2. After resting, whisk the batter again. Add a little water. The batter should be thick but pourable
3. Now, add lemon juice and eno. Mix well.Notes:
4.

Grease the ring moulds with oil. Pour the batter and steam the dhoklas in a steamer for 10-15 minutes. Check after 15 minutes with a toothpick. It should come out clean. Cool them.
5. Once cooled, demould the dhoklas. Fill the hollow centre with a spoonful of chutney and sprinkle methi sambariya masala on top.
6. Serve hot with tea.
August 30, 2025 By
Desserts

Coconut Ladoos

In every home during Ganesh Chaturthi, the sweetest memories are made in the kitchen. Mothers and grandmothers stirring, rolling, and shaping prasad with love for Bappa.

Among them, ๐‚๐จ๐œ๐จ๐ง๐ฎ๐ญ ๐‹๐š๐๐จ๐จ stands out simple to make, yet carrying the essence of tradition. Soft, fragrant, and homemade, itโ€™s an offering that feels as pure as the devotion behind it.

This festive season, may every ladoo carry blessings, and may your home be filled with joy.

Course Dessert
Servings Makes 15 small
Preparation Time 5 minutes
Cook Time 15 minutes

Ingredients for the Coconut Ladoos

(1 cup=200 ml, 1 tbsp=15 ml)
200 gms (ยฝ tin) Condensed milk
ยฝ cup Milk
1ยฝ cups Desiccated coconut
1 tsp Cardamom powder
ยฝ cup Desiccated coconut to roll
Chopped pistachios for garnish

Instructions for the Coconut Ladoos
1. Mix together the condensed milk, milk and 1ยฝ cups of coconut in a pan. Heat on a medium flame and cook until the mixture turns into a mass. It should not dry out.
2. Add in the cardamom powder and mix well. take off the flame and keep aside.
3. Now quickly roll into small roundels. Coat the balls in the remaining desiccated coconut. Garnish with pistachios and use as required.

Notes:
1. Store in an air-tight container and refrigerate. Stays good for 3 โ€“ 4 days.

August 27, 2025 By
Desserts

Dhaniya Panjiri

In the courtyards of Gokul, it wasnโ€™t just the sound of Lord Krishnaโ€™s flute that brought people together it was the rustle of mothers gathering in their kitchens, making prasad for the little makhan-chor.

Dhaniya Panjiri was one such offering humble yet precious. Coriander seeds slowly roasted till golden, ghee warm and fragrant, the crunch of makhanas, the richness of nuts, a sprinkle of bhura sugar, and cardamomโ€™s gentle perfume.

It was believed this simple sweet kept the body light during a fast, but in truth, it was love that made it nourishing. Every bite carried a blessing, every spoonful a story.

This Janmashtami, Iโ€™m sharing my familyโ€™s recipe so you can make it in your kitchen, offer it to Lord Krishna.

Course Dessert
Servings 2 cups
Preparation Time 5 minutes
Cook Time 10 minutes

Ingredients for the Dhaniya Panjiri

(1 cup=200 ml, 1 tbsp=15 ml)
1 cup Coriander seeds
1 cup Mixed nuts (almonds, cashews)
1 cup Fox nuts (makhanas)
4 โ€“ 5 tbsp Melon seeds (magaz)
4 โ€“ 5 tbsp Dry coconut grated
3 โ€“ 4 tbsp Ghee
1 cup Powdered sugar (Bhura)
1 cup Cardamom powder (elaichi powder)

Instructions for the Dhaniya Panjiri
1. Dry roast the coriander seeds until it releases the aroma and turns brown. Keep aside.
2. Add ghee in a pan and roast the fox nuts. Then roast the dry fruits and keep aside.
3. Now, dry roast the melon seeds and dry roast coconut on a low flame. Keep aside.
4. Now coarsely grind coriander seeds, fox nuts, dry fruits separately. Add the coconut and melon seeds in the grinder jar and pulse once to lightly crush them.
5. Mix all the ingredients, add the powdered sugar and elaichi powder (taste and adjust the sweetness).
6. Store in an air-tight container.

Notes:
1. Do not use old nuts. It may spoil the taste of Panjiri.

2. Do not overgrind nuts as it may get sticky as paste-like.

3. Cool the ingredients completely before grinding and adding sugar.

 

August 14, 2025 By
Mains

Cauliflower Steak with Chimichurri Sauce

Thereโ€™s something magical about a good char on cauliflower.

This ๐‚๐š๐ฎ๐ฅ๐ข๐Ÿ๐ฅ๐จ๐ฐ๐ž๐ซ ๐’๐ญ๐ž๐š๐ค ๐ฐ๐ข๐ญ๐ก ๐‚๐ก๐ข๐ฆ๐ข๐œ๐ก๐ฎ๐ซ๐ซ๐ข ๐’๐š๐ฎ๐œ๐ž hits all the right notes smoky edges, tender centre, and layers of bold flavour from the herb-loaded chimichurri.

The sauce brings together parsley, coriander, garlic, a hint of chili, and a splash of vinegar bright, earthy, and deeply satisfying.

Finished with crunchy almond slivers, itโ€™s the kind of dish that makes you forget you’re eating something this wholesome.

Course Main
Servings 2 persons
Preparation Time 15 minutes
Cook time 30 โ€“ 40 minutes

Ingredients for the Grilled Cauliflower Steak

(1 cup = 200 ml; 1 tbsp = 15 ml)
1 medium sized Cauliflower
2 โ€“ 3 tbsp Olive oil
Salt to taste
1 tsp Roasted cumin seed powder
1 tsp Paprika powder
ย 1/2 tsp Garlic powder
Pepper to taste

Ingredients for the Chimichurri

(1 cup = 200 ml; 1 tbsp = 15 ml)
2 tsp Dried oregano
1 tsp Red paprika powder
1 tsp Roasted cumin seed powder
Salt to taste
2/3rd cup Olive oil
3 tbsp Red wine vinegar
1 โ€“ 2 tsp Fresh garlic minced
1 โ€“ 2 tsp Fresh red chili minced
ยฝ cup Parsley finely chopped
ยฝ cup Coriander leaves finely chopped

Ingredients to Serve
1/3 rd cup Roasted almond slivers

Instructions for the ย Grilled Cauliflower Steak

1 Preheat the oven to 180โ„ƒ.
2

Remove the large outer leaves of the cauliflower and trim a small amount of the stem to create a flat base. Cut the cauliflower in half, from rounded top to stem.
3

Blanch the cauliflower steak in hot water for 5 minutes. Keep aside.
4

Mix all the (spice) ingredients mentioned for the steak with olive oil. Brush the steak well with the olive oil and spice mixture.
5

Grill under a hot oven (grill) for 20 โ€“ 30 minutes, until golden brown and crisp.

Instruction for Chimichurri Sauce
1 Mix all ingredients for chimichurri sauce and keep aside.

Ingredients to Serve
1 Drizzle a generous amount of chimichurri sauce over grilled cauliflower steak. Garnish with roasted almond slivers and serve at once.
July 29, 2025 By
Mains

Tadka Aloo Raita

Aloo in a raita? Yes please but with a fiery twist.

This isnโ€™t your regular bowl of curd. The ๐“๐š๐๐ค๐š ๐€๐ฅ๐จ๐จ ๐‘๐š๐ข๐ญ๐š is where warm, spiced potatoes meet cool, whisked dahi creating that perfect hot-and-cold contrast we crave on summer afternoons.

Itโ€™s bold, comforting, and has just enough crunch and heat to wake up even the laziest lunch plates. A little indulgent, totally refreshing and far from boring.

Course Main
Servings 2 – 4 persons
Preparation Time 10 minutes
Cook time 5 โ€“ 7 minutes

Ingredients for the Tadka Aloo Raita

(1 cup = 200 ml; 1 tbsp = 15 ml)
2 Nos. Boiled, peeled and cubed potatoes
1 tsp Jeera (cumin seeds)
1 tbsp Mustard seeds
A pinch of Hing (asafetida)
3 โ€“ 4 cloves Finely chopped garlic
ยฝย  piece Ginger, minced
2 โ€“ 3 Green chilies, minced
2 Nos. Whole red chilies
2 โ€“ 3 Curry patta (curry leaves)
ยฝ tsp Haldi powder
1 tsp Roasted jeera powder
1 tsp Coriander powder
2 tbsp Coriander leaves, finely chopped
Salt to taste
4 cups Whisked yogurt, chilled.
2 tbsp Whole red chilies

Instructions for the Tadka Aloo Raita
1 Heat the ghee or oil in a pan. Sautรฉ the cumin seeds, mustard seeds, hing, red chilies, neem leaves. After a minute or so, sautรฉ the ginger, garlic and green chilies.
2

Add in the cubed potatoes along with the above mentioned spices. Cook well for 1 โ€“ 2 minutes. Season with salt.
3

Add the warm tadka potatoes to the whisked chilled yogurt. Garnish with fresh coriander leaves. Serve at once.
June 23, 2025 By
Drinks

Pineapple Panna

A little sweet, a little tangy and exactly what summer feels like in a glass.

This ๐๐ข๐ง๐ž๐š๐ฉ๐ฉ๐ฅ๐ž ๐๐š๐ง๐ง๐š isnโ€™t just refreshing itโ€™s packed with digestive goodness, thanks to pineappleโ€™s natural enzymes that help you feel light and comfortable even on the hottest days.

The jaggery, roasted jeera, lemon, and mint bring in just the right balance of sweet, salty, and zingy making every sip cooling, bright, and irresistibly fresh.

Course Drinks
Servings 2 persons
Preparation Time ย 5 โ€“ 7 minutes
Cook time 10 minutes + chilling time

Ingredients for the Pineapple Panna

(1 cup = 200 ml; 1 tbsp = 15 ml)
2 cups Chopped pineapple (diced into cubes)
1 cup Grated raw mango (not too sour)
2 โ€“ 3 tbsp Jaggery powder (depends on the acidity of the pineapple)
1 tsp Roasted jeera powder
2 โ€“ 3 tbsp Lemon juice
Black salt to taste
A few Mint leaves
Ice cubes

Instructions for the Pineapple Panna
1 Heat the pineapple pieces along with water, jaggery, salt, and jeera powder in a pan. Cook until the pineapple softens completely. Remove from heat and let it cool completely.
2

Blend the cooled mixture in a blender with ice cubes and mint leaves. (If too thick, add more chilled water.)
3

Strain and serve chilled.
June 17, 2025 By