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VEN PONGAL Ven Pongal is traditional delicacy from South Indian Cuisine. It is prepared from rice and split yellow bean (mung dal)and tempered with ghee, cumin, curry leaves, ginger, cashew nuts etc. The word \'ven\' means white in Tamil and \'pongal\' is popular lentil dish. Ven pongal is one of the foods made during 4 day long pongal festival. Pongal is a South Indian verson of Gujarati Khicdi or Bengali Khichuri so on and so forth. Pongal or khichdi is very simple, satisfying and comfort food. Pongal is offered to the God as naivedhyam in South Indian homes as well as in temples during regular pooja, festivals and auspicious days. Apart from beingva popular naivedhyam and festive dish, pongal is one of the popular breakfast too and served with coconut chutney. Though it is consumed as lunch or dinner paired with sambar or pongal gotsu,papad, pickles etc. Pongal is a choice of many South Indians as it is easy to prepare and light on stomach. #KitchenDiaries #Onam2025
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Every kitchen has that one appliance we keep at arm’s length. For some, it’s the pressure cooker with its loud whistle. For others, it’s the food processor with too many blades and buttons. But here’s the truth — the appliances we fear often turn out to be the ones that make cooking easier once we finally try them. So tell us — which appliance are you still hesitant to use, and why?
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Pujo’s done, but the bhog leftovers are still calling! What’s your go-to trick to turn them into something brand new and delicious? Share your smartest (or quirkiest) leftover makeover ideas below
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#DiwaliSnack
Diwali Delight: Coconut Ladoo – A Perfect Blend of Sweetness and Purity
Celebrate the festive spirit of Diwali with these simple and delicious Coconut Ladoos, bursting with traditional flavor and sweetness in every bite! In a pan, lightly roast 2 cups of grated coconut, then add 1 cup of condensed milk (or ¾ cup khoya) and ½ cup sugar. Cook the mixture until it thickens and stops sticking to your hands. Add a pinch of cardamom powder, mix well, and let it cool slightly. Shape small round ladoos and roll them in a bit of dry coconut for a beautiful finish. Soft, aromatic, and divine — these laddoos are perfect for prasad or festive serving!
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What’s that one festive smell that instantly takes you home? The ghee from mom’s laddoos, puris puffing up in the kadhai, or namak pare crisping golden — smells that still mean Diwali.
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Motichoor Ladoo Payesh Tart
#DiwaliSnack
Ingredients
Motichoor Ladoo
1 cup Besan
1/2 cup water
1.4 cup oil
1.25 cup water
1.50 cup sugar
1 drop orange colour
Payesh
1/2 cup Gobindobhog rice
2 cups milk
1/2 cup condensed milk
1/4 cup sugar
1 Tbsp nuts
1 bay leaf
Method
Motichoor Ladoo - In a wok add Besan and water and make a mix.
In a pan heat oil and take piping bag and add Besan mix, on the oil add drops and in low flame fry, set aside
Take a pan add sugar and water and dissolve the sugar on fire
Add orange colour and syrup is ready
Take the Motichoor and add to sugar syrup and mix
Set aside
For Payesh
In a bowl add rice and soak for 10 mins
In a pan add milk and bring it to boil, add rice and cook till half done
Add condensed milk and sugar and stir to dissolve sugar
Add nuts and when thick, set aside
Plating
On a plate add a ring, add Motichoor ladoo, add payesh on top
Serve the tart
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#diwalisnack
CHAKRI Crunchy, crispy, and full of festive vibes! 🌸✨ Homemade Chakri — the perfect Diwali snack that’s impossible to stop at just one! 💛 Chakri, also known as Murukku in South India, is a popular traditional Indian snack loved for its crunchy and crispy texture. Made primarily from rice flour and gram flour, this spiral-shaped savory delight is seasoned with spices like sesame seeds, carom seeds, and cumin, then deep-fried to golden perfection. It’s a festival-special snack, especially prepared during Diwali, Janmashtami, and other festive occasions. Chakri is particularly popular in Gujarat and Maharashtra, while its South Indian counterpart, Murukku, is a staple in Tamil Nadu, Karnataka, and Andhra Pradesh. Despite regional variations in ingredients and names, this crispy spiral snack remains a favorite across India for its delightful taste and long shelf life. Preparation time: 15 minutes Cooking time: 30 minutes Serves: 4 persons Ingredients 500 g rice flour 1 cup fresh malai 2 cups curd (preferably sour) 5 tbsp green chilli paste 1 tbsp white sesame seeds Salt to taste Oil for frying Method: Add all the ingredients to the rice flour and mix well. Knead a medium-soft dough, adding water as needed. Divide the dough into equal cylindrical rolls. Prepare the chakri extruder with the chakri plate and fill it with one dough roll. Heat oil on a low flame. Shape the chakris on baking paper or a plate. Carefully place the prepared chakris into the hot oil and deep-fry on low flame until golden and crispy on both sides. Repeat with the remaining dough. Once cooled, store in an airtight container. -
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INSTANT KALAKAND
3 cup Paneer
2 cup sugar
2 cup fresh cream
2 cup milk powder
1 tsp green cardamom powder
1 tbsp For garnishing-almonds
2 tbsp Pistachio Saffron (optional)
Method
To start with take a deep bottomed pan keep it on medium flame and add grated paneer, sugar, fresh cream and milk powder 2 Mix well and cook for 20 minutes.keep stirring to avoid the burning of mixture.once done remove from flame and add cardamom powder 3 Take a big plate and grease it with ghee pour in the mixture in the plate 4 Spread the crushed almonds and pistachio on the mixture and make sure they stick to the mixture properly 5 Freeze the mixture till done.cut into pieces and serve ~
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Remember the excitement of opening your lunchbox to see what surprise waited inside?
Was it aloo sabzi with soft chapatis, idlis with podi, or that one paratha your friend always wanted to trade for?
Those simple tiffin combos made every lunch break special — and honestly, we still crave them!
Tell us in the comments —
👉 What was your ultimate childhood tiffin combo?
The one that still makes you smile (and hungry)!
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Gujarati Handvo
#Snack
Handvo is a popular and delicious dish of Gujarat. It is also good for those who eat less oil. Kids will love the taste of handwool. Soft, tangy, and so‑fluffy—perfect with chutney and onion garnish😋
Gujarati handvo is a savory baked snack made with mixed lentils & rice.
gujarati recipes are very much liked by everyone because its taste is very good and so handvo is a wonderful taste recipe of gujarat.
But once you get the taste of its taste, then you will want to eat it again and again. .
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Cheesy French fries chopsticks
#snack
Partially air fried French fries are put through on a chopstick ,sprinkled with finely cut onion,mushroom,tomato and capsicum
Grated cheese is sprinkled and air fried till cheese melts and fries are done
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#Snacks
Grate some carrots, beets, or zucchini and mix them into the idli batter. This adds fiber, vitamins, and minerals. Replace white rice with whole wheat or brown rice to increase fiber and nutrient content.Add protein-rMix in some cooked lentils, chickpeas, or grated paneer to boost protein content Add grated veggies like carrots, beets, or zucchini to the batter.Mix in some grated paneer and chopped coriander to the batter.
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Masala Uttapam
#Snack
A thick, savory South Indian pancake made from fermented rice and lentil batter meal.These soft, savory pancakes are topped with grated paneer, vegetable like carrots, onions, shimla mirch and tomatoes, along with freshly chopped chilies ,coriander and spices. It has a soft, spongy texture and is often served with coconut chutney, ketchup and sambar. making it both nutritious.
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Chicken Tikki #snacks A delicious Indian snack made with minced chicken mixed with spices and herbs, shaped into patties and shallow fried until crispy and golden. 😋 Often served with chutney or ketchup.
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Raw Banana Tikki #snacks A crispy and tasty Indian snack made with boiled raw bananas, mashed and mixed with spices, shaped into patties, and shallow fried until golden. 😋 Often served with chutney or yogurt.
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#Snack
Food in frame - Flaky Gobi (cauliflower) Samosa
A gobi samosa is a triangular pastry filled with a spiced mixture of cauliflower and other ingredients like potatoes and peas, which is then deep-fried until crisp. It is a vegetarian Indian snack, where \"gobi\" (or \"phulkopi\") refers to cauliflower, which is the primary filling.
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#Snack
Food in frame - Khasta Kachori
Khasta Kachori is a rich and flavourful, stuffed (usually stuffed with ground moong/urad daal/lentil) fry that people often love to eat with tea and other hot beverages usually as a snack. It’s considered to be one of Indian’s favourite street food as well!
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#Snacks
Paneer Cutlet
Paneer cutlets are made with paneer, mashed potatoes, spices, and vegetables, then fried until golden and crispy.
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#Snack
Mirchi Vada
Mirchi Vada is a vegetarian snacks native to Jodhpur in Rajasthan. The dish is made by stuffing a green chili with indian spices, mashed potato, and gram flour, then it is wrapped in besan batter and fried until golden brown.
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#snack
PROTEIN RICH VEG SEEKH KEBABS If you think vegetarian kebabs can’t be high in protein, these Protein-Rich Veg Seekh Kebabs will change your mind instantly! Made with a hearty combination of boiled rajma and chickpeas, these kebabs are naturally protein-packed and incredibly satisfying. Mashed potatoes help bind everything together while sautéed onions, ginger–garlic, and roasted gram flour add that signature kebab aroma and depth of flavour. Shaped onto wooden skewers and grilled until beautifully golden, these veg seekh kebabs are a perfect balance of taste, texture, and nourishment. Whether you enjoy them as a snack, starter, or even a light healthy meal, they pair amazingly well with mint chutney, onion rings, and a squeeze of lemon. Easy to prepare, wholesome, and delicious — these kebabs are proof that plant-based recipes can be just as flavourful and protein-rich as any classic kebab! -
#Snack
Dahi Bhalla Chaat
Dahi Bhalla Chaat is one of the most popular Indian street food and Snacks eaten across India. These are deep fried lentil fritters dunked in creamy yogurt, topped with different kinds of sweet spicy chutneys and then garnished with spices and cumin seeds powders.
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#Snack
Moong dal Chilla
Moong dal chilla are savory Snacks Pancakes made with soaked and ground split mung lentil batter. It is spiced with cumin, fresh ginger and green chilli.
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#SnackApple fritters with butter glazed lemon flavour sauce :
Ingredients :
Apple - 2
Maida - 80 g
Egg - 2
Sugar powder - 1/2 cup
Vanilla essence - 1/2 tsp
Baking powder - 1.5 g
Salt 1/2 tsp
Lemon - 4 tbsp
Cinnamon powder - 2 tsp
Oil for frying
Butter - 1/2 tsp
Milk - 1/2 cup
Cherry and apple slices for garnishing.
Method :
(For the fritters)
At first cut the clean apple in a round and thin shape. Add salt and lemon juice on the apple, marinate it and keep it aside.
Next in a bowl, add maida, baking powder, cinnamon powder and mix it well. Then in another pot, add the eggs, vanilla essence and milk. Now, pour this mix into the dry mix and whisk it properly. Then, pour the marinated apples. Now, heat the pan and add oil for frying. Now mix the batter with the apple in a doughnut shape and fry it until golden brown. And, the apple fritters are ready!
(For the sauce)
Heat the pan with butter and pour rest of the leftover milk and the sugar powder. Stir it for 5 mins and let it cool down. Then, add lemon juice
Now, the fritters along with the sauce is ready to serve!
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#Snack
Khaman Shimla Mirch (Khaman in Shimla Mirch) !!
Food becomes interesting with a twist !! Where would we be without imagination and experimentation !!Khaman Shimla Mirch is an innovative simple easy dish yet amazingly delicious. Deseeded capsicums are loaded with khaman dhokla batter and steamed till the fluffy dhokla rises to fill the crunchy vegetable. An aromatic tempering of mustard seeds with other ingredients adds perfect finishing touch to this unique dish, and makes it absolutely irresistible!
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Chilli Mashroom
#curries
This chilli mushroom gravy recipe is spicy and tastes delicious with Chinese noodles, fried rice etc.
Method - Combine all the ingredients for the sauce in a small bowl. Set aside. Heat 2 tsp oil at medium heat. Add mushroom pieces, 1 pinch salt, 1/4 tsp coarsely ground black pepper and saute for about 5 – 7 minutes until water that oozes out from the mushroom evaporates completely and it is done.In the same pan, add 1 tbsp oil and saute onion until transparent. Add minced ginger and garlic. Saute for 1 minute. Add bell pepper and spring onion. Saute for a minute. Add the sauce mixture and mix well. Next add mushroom and veg / chicken stock or water. Bring to a boil and simmer. Add corn starch in water, little by little and mix well. Check for salt. Cook until the gravy becomes thick, about 2 – 4 minutes. Switch off. Garnish with spring onion. Serve with fried rice / noodles.
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#Snack
Delicious_appe_kachodis
*I love it because it\'s delicious and less oil is required in it which makes it healthy . \"healthy bhee,tasty bhee\"
Ingredients- all purpose flour 11/2 cup
oil as required
,moong daal paste 11/2 cup
,green chilli 2-3,
coriander leaves a tbsp
,salt to taste,
red chilli powder 1 tsp
, turmeric powder 1/2 tsp,
coriander powder 1 tsp,
amchoor powder 1 tsp
,Chaat masala 1 tsp,
garam masala 1 tsp,
baking soda 1/2 tsp,
coriander seeds 1 TSP.
Recipe-
1 soak green moong daal.grind it coarsely.
2 heat oil in a pan.add coriander seeds,cumin seeds,daal paste .
3 cover it let it cook.add all spices and salt.keep it aside.
4 prepare a dough of all purpose flour adding little oil and salt and make dough like normal kachodi.
5 now make small balls of dough.spread it with your hand fill stuffing and seal it properly with hand.
6 grease appe pan .put kachodis.cook for 3 minutes turn another side and cook again for 3 minutes.
7 turn it and repeat the process till nice brown color appears.when it\'s cooked at the end keep it on high flame add little oil and check weather it\'s cooked nicely.
8 healthy kachodi ready to be served.
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The Winter 4 ✨
If you had to fix a meal around these 4 main winter special ingredients - what dishes would you make? You can use more ingredients of your choice but your recipe must incorporate these 4.
1. Fenugreek /Methi Leaves
2. Carrots/ Gajar
3 .Pearl Millet / Bajra
4. Sesame Seeds / Til
Put your thinking caps on & Get, Set Go...name your creative ideas by commenting below 👇🏼 -
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Recipe name-Gajar ki launji #carrot
Ingredients-2cups grated carrots, 1/2tsp citric acid, 1lemon juice, salt and red chili powder to taste, 2tbsps mustard oil, 1/4tsp asafoetida, 4tbsps jaggery, 1tsp Coarsely ground spices (Coarsely ground spices dry red chillies, amchur, coriander seeds, methi, kalongi and saunf seeds,) Method-mix carrots with salt and pressure-cook on low heat for 1 whistle . Open the cooker and keep the carrots aside. Heat oil in a kadai; add asafoetida and carrots . Cook for 1 minute. Add all the remaining ingredients one-by one and cook till the water evaporates and carrots get chutney like consistency . Cool and fill in dry jar. Tasty nutritious and sweet colored chutney is ready.
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Recipe name- Gajar Phirni#carrot
Ingredients-4cups milk, 1/4 cup rice, soaked for 2-3 hours and ground to a fine paste, 1/4cup powdered sugar or to taste, 1/4tsp green cardamom powder, blanched pistachios, For carrot lachha – 1/2cup grated carrots, 1/2 cup sugar Method- For carrot lachha - Wash grated carrots well and squeeze all the extra water. Heat a pan, cook carrots with sugar uncovered, until soft and coated with sugar. Remove from heat ,keep aside and Cool . For phirni -In a micro proof dish mix milk and ground rice paste. Microwave uncovered for 5 minutes. Stir with a whisk, after every minute to avoid the lumps. Break lumps if there is any. Add sugar and mix well. Microwave uncovered for 2 minutes, stirring in between. Mix well. Cool . Add green cardamom powder. .Serve chilled topped carrot lachha and pistachios with after 2-3 hours. . -
Recipe name- Gajar Phirni #carrot
Ingredients-4cups milk, 1/4 cup rice, soaked for 2-3 hours and ground to a fine paste, 1/4cup powdered sugar or to taste, 1/4tsp green cardamom powder, blanched pistachios, For carrot lachha – 1/2cup grated carrots, 1/2 cup sugar Method- For carrot lachha - Wash grated carrots well and squeeze all the extra water. Heat a pan, cook carrots with sugar uncovered, until soft and coated with sugar. Remove from heat ,keep aside and Cool . For phirni -In a micro proof dish mix milk and ground rice paste. Microwave uncovered for 5 minutes. Stir with a whisk, after every minute to avoid the lumps. Break lumps if there is any. Add sugar and mix well. Microwave uncovered for 2 minutes, stirring in between. Mix well. Cool . Add green cardamom powder. .Serve chilled topped carrot lachha and pistachios with after 2-3 hours. .
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Recipe name-Gajar ki (carrot) chutney#carrot Ingredients- 2cup grated carrots, 1cup sugar, ½ tea spoon citric acid ½ tsp salt, ½ tsp red chili powder Water melon seeds tempering prepared with – 2 tsp mustard oil , 1tsp black mustard seeds ,¼ tsp of asafetida and few curry leaves . Method-pressure-cook the grated carrots till one whistle on low heat. Heat a pan, add citric acid and sugar. Cook till the sugar dissolves. Add ,grated carrots and cook till the sugar coats on the carrots. Add red chili powder and mix well. Temper with prepared tadka. Top with Water melon seeds . Gajar ki (carrot) chutney is ready to serve. Serve with chips or any snack.
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#carrot
🥕THE GREAT CARROT CHALLENGE 🥕
Carrot Rasmalai
For Suji Balls
3 Carrots
1/2 Cup Milk +1/2 Cup Milk
1 Tbsp Desi Ghee
1-2 Tbsp Sugar
1/2 Cup Suji
For Milk
750 ml or 4 Cups FULL CREAM Milk
1/2 Cup Sugar
Almonds
Pistachios
3 - 4 Elachi Powder
Method
Prepare the Carrot–Suji Balls
Wash, peel and finely grind the carrots in the grinder with half cup of milk.
Add 1 tbsp desi ghee in a heavy-bottom pan. Add grinded carrots and Add ½ cup milk and half cup suji and cook till the milk almost evaporates. Add sugar and cook again until the mixture becomes slightly thick and glossy. Cook till the mixture leaves the sides of the pan and forms a soft dough-like consistency. Switch off the flame and allow it to cool slightly. Grease your palms and make small smooth balls. Keep aside. Now steam these balls in the idli steamer for 8to 10 minutes.
2. Prepare the Milk (Ras)
Boil 750 ml (4 cups) full cream milk in a heavy pan. Once it starts boiling, reduce the flame and simmer till the milk reduces slightly. Add sugar, cardamom (elaichi) powder, chopped almonds and pistachios. Simmer for another 5–7 minutes till the milk becomes lightly thick and aromatic.
3. Assemble the Carrot Rasmalai
Gently add the prepared steamed carrot–suji balls into the hot simmering milk. Cook on low flame for 2-3 minutes so the balls absorb the flavoured milk. Switch off the flame and let it rest for at least 30 minutes for best flavour.
Serving Suggestion
Serve warm or chilled, garnished with extra nuts. Tastes divine as a fusion dessert combining gajar halwa and rasmalai flavors 🥕💛
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#PrepSnap
TilGul Chikki /Ladoo/vadi
In Maharashtra, ladoos or tilgul vadi /chikki\'s are made for Sankranti.
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#PrepSnap
Learn how to make delicious Til Gud Ladoo in just 10 minutes, perfect for Makarsankranti celebrations. This soft and mouth-watering Til Gud Laddu recipe is a must-try for the festive season. With its unique blend of sesame seeds and jaggery, this traditional Indian sweet dish is easy to prepare and can be ready in no time. Follow our simple and quick recipe to make Til Gud Ladoo at home and enjoy the festivities with your loved ones. Get ready to indulge in the rich flavors of Til Gud Ladoo, a classic Makarsankranti special recipe that\'s sure to impress.
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#PrepSnap
Makhana,til,gud,ghee
Ghee me makhana koroast kiya ,gud ko melt kiya pani me gud ko dal kr check Kiya to tud jaye tab usmebhuna makhana, white til, black til,saunf ko add kiya or bna liya winter special til gud makhana
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#PrepSnap
Recipe name:Mixed Vegetable Sambar (a South Indian lentil-based vegetable stew) with assorted veggies like cauliflower, eggplant, tomato, pumpkin, and spices.
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Makar Sankranti Special: Till Gud Ladoo ekdam Unique recipe and secrets tips and tricks.
#SLC -
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#SLC
Recipe - [ Baked Til-Gud Ragi Tartlets ]
Yield: 10-12 Mini Tartlets
Description: A creative reimagining of traditional Sankranti flavors. This recipe pairs the \"earthy\" notes of Ragi (Finger Millet) with a \"warm\" filling of premium jaggery and roasted sesame.
Ingredients:
Crust: 1 cup Ragi flour, ½ cup Wheat flour, 3 tbsp Ghee, pinch of salt.
Filling: 1 cup Paawak Jaggery (crushed), ¾ cup Roasted white sesame seeds, ½ tsp Cardamom powder, ½ tsp Dry ginger powder.
Method:
Base: Rub ghee into the flours until crumbly. Add cold water to form a stiff dough; chill for 15 minutes.
Bake: Press dough into mini tart molds, prick with a fork, and bake at 180°C for 12 minutes.
Filling: Melt jaggery on low heat until syrupy. Fold in sesame seeds, cardamom, and ginger.
Assemble: Spoon the warm filling into the baked shells. Let cool for 20 minutes to set.
And it\'s ready to eat..
Thank you for the contest.
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The Sankranti Challenge...
Warm & Earthy Sankranti Recipes...
➡️Gujarati Undhiyu ! 🪁 😍
~ A popular dish eaten during Makar Sankranti in Gujarat ✨️ Also called Lilu Undhiyu/Surti Undhiyu 🥗
SAVE IT TO TRY SOON 👩🍳
Ingredients: Soak surti papdi & tuvar (pigeon peas 🫛) in hot water along with 1/2 tsp baking soda for 1 hour.
🥬 Methi Muthiya: 2/3 cup wheat flour 1/2 cup besan 1/2 cup chopped fenugreek leaves / methi 1 tsp salt 1/2 tsp hing / asafoetida 1 tsp red chilli powder 1.5 tsp cumin-coriander powder 1/2 tsp turmeric powder 1 tbsp sugar 1 tsp garam masala 2 tbsp crushed ginger-garlic-green chilli 1.5 tbsp oil 1/2 tsp baking soda (optional) 2 tbsp lemon juice 4 tbsp water (as required until everything comes together) Make small round muthiyas & deep fry these on medium heat until golden brown.
👉 Deep Fry Starchy Veggies – 1 Sweet potato 🍠 2 Potatoes 1 Purple yam / ratalu / kand
👉 Green Masala – 3 tbsp peanuts 2 tbsp sesame seeds 1.5 tbsp sugar 3 tbsp fresh or desiccated coconut 🥥 Blend the above ingredients into a coarse powder. 200 g fresh coriander leaves 🌿 100 g fresh green garlic Blend these while pulsing only for 2 times so that it’s coarsely chopped (Alternatively, you can also manually finely chop these) 2 tsp salt 2 tsp cumin-coriander powder 1/2 tsp hing / asafoetida 1/2 tsp turmeric powder 2 tbsp crushed ginger-garlic-green chilli 2 tbsp lemon juice 1 tsp garam masala Mix everything well.
👉 Yesss, Garnish it with Coconut, Pomegranate & Rose petals 😉 Serve Undhiyu Garma Garam with Puri or Roti. *******************
Stay tuned IG : @platedwithkhyaati
Do Like, Save & Share ❤️ 📍Gondal, Gujarat #SurtiUndhiyu #WinterSpecial #GreenUndhiyu #UttrayanSpecial #IndianFestivals platedwithkhyaati
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#SLC
Rice KHEER
Ingredients Milk- 2kg Rice- 1/4 cup Sugar- 1/2 cup or as per taste Raisins- handful Recipe Boil milk in a heavy bottom pan. Add soaked rice and cook till rice is cooked & milk reduces to 1/4th & turns creamy in consistency. Add sugar. Serve chilled, garnish with almonds & raisins.
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The Sankranti celebrations were amazing, but now we face the ultimate challenge: The Leftovers. 🌻🌾
We are looking for creative ways to use up all the Til, Peanuts and Jaggery ?🥜🍯
Do you have a secret leftover hack or recipe? Tell us in the comments below!
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#SLC
#Seasne fruity cups
Ingredents----
1/2 cup till
1/2 cup sugar
1 tsp ghee
Cardmon powder
For filling----
Chopped fruits as per taste
Choco chips
Method----
Take ghee in pan and heat
add sugar
Stir continuously till caramelize.
When sugar caramelize add till and cardmon Stir and mix fastly
Turn off gas
Take silicon mould and pour till mix
Press with a katori and shape it into a cup
After some time remove it carefully
Add chopped fruits
Fill with fruits and dust sugar
Our till cups are ready
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#SLC
#slc
𝗞𝗮𝗰𝗵𝗮𝗿𝗶𝘆𝘂 (𝘀𝗮𝗮𝗻𝗶)
Ingredients: 1 cup black til 1 cup jeggeri (gur) 1 cup edible gum (gondd) 1 cup mixed dryfruis 1/2 cup dry shredded coconut 2 tsp ghee 1tsp dry ginger powder 1 tsp cardamom powder Method : 1) Roast dryfruis in ghee & keep aside 2) fry edible gum(gond) keep aside 3) grind dryfruis in the mixi jaar , add til in same jaar & grind it, now in same jaar add coconut,, gur, cardamon powder, dry ginger powder, & grind it till smooth. Now transfer it in to a bowl nor add or garnish with dry coconut & dryfruis. Your healthy &delicious kachariyu (saani) is ready.
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#SLC𝗞𝗮𝗰𝗵𝗮𝗿𝗶𝘆𝘂 (𝘀𝗮𝗮𝗻𝗶) Ingredients: 1 cup black til 1 cup jeggeri (gur)
1 cup edible gum (gondd)
1 cup mixed dryfruis
1/2 cup dry shredded coconut
2 tsp ghee
1tsp dry ginger powder
1 tsp cardamom powder
Method : 1) Roast dryfruis in ghee & keep aside 2) fry edible gum(gond) keep aside
3) grind dryfruis in the mixi jaar , add til in same jaar & grind it, now in same jaar add coconut,, gur, cardamon powder, dry ginger powder, & grind it till smooth.
4) Now transfer it in to a bowl nor add or garnish with dry coconut & dryfruis.
5)Your healthy &delicious kachariyu (saani) is ready.
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#SLC
Sakkarai Pongal : Ingredients: Yellow Moong dal 1/2 cup Rice 1 cup Jaggery 3/4 cup Desi ghee 3-4 tbsp Handful of Cashews Handful of Raisins Cloves 1-2 Crushed Cardamom 2 1. Roast yellow moong dal until aromatic. Do not change its color. 2. Rinse roasted dal and rice and then pressure cook it with 4 cups of water until cooked well (khichdi like). 3. Roast cashew & raisins in Desi ghee. 4. Then add jaggery with 1/4 cup of water and make syrup. Strain the syrup and add into cooked rice dal mix. 5. Heat 2 tbsp of ghee and put cloves in it. Add rice dal jaggery mix and mix well. Cook for 1-2 minutes then add roasted Dry fruits and crushed Cardamom and mix well. 6. Garnish with roasted cashew and raisins & Serve hot.
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#SLC
Til Mawa LADDU -
Ingredients
1 cup Safed Til (White sesame seeds)
1 cup Khoya (Mawa) – fresh and soft
1cup Gud (Jaggery )
1tbsp Chopped pistachios
1 tbsp Chopped almonds
¼ tsp Cardamom powder
Preparation Process
Step 1 : Took 1 cup of sesame seeds in a pan and dry rost white sesame seeds on low flame until lightly golden. you obserb it\'s creaking sound . Lates separate it from pan and rest it for cool down. After it\'s cool down keep 5 tsp rosted sesame seeds separetly, while rest of transfared in mixar jar. Grind it trembling.
Step 2: keep a pan on fram and add 1 cup of fresh khoya/ Mawa . Rost it until it\'s gone liquiditly and then add jaggery powder or chopped jaggery. cook until it for 2 minutes. Add Grinded sesame seeds powder, cardamom powder and chopped dry fruits . mix it well.
Step 3: Later transfer it on a plate .
Step 4: Rub desi ghee in your palm and take a postion of mixture . Give a sape like balls / Laddu by moving your palm in cercular motion. Coat this balls with rosted sesome seeds and decorate with chopped pistachio. Your Til Mawa Laddu is ready to serve . So enjoy .
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#SLC
Kachariyu (saani)
Ingredients:
1 cup black til
1 cup jeggeri (gur)
1 cup edible gum (gondd)
1 cup mixed dryfruis
1/2 cup dry shredded coconut
2 tsp ghee
1tsp dry ginger powder
1 tsp cardamom powder
Method:
1) Roast dryfruis in ghee & keep aside
2) fry edible gum(gond) keep aside
3) grind dryfruis in the mixi jaar, add til in same jaar & grind it, now in same jaar add coconut,, gur, cardamon powder, dry ginger powder, & grind it till smooth.
4) Now transfer it in to a bowl nor add or garnish with dry coconut & dryfruis.
5)Your healthy &delicious kachariyu (saani) is ready.
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Til Gud ladoo
Ingredients (Samagri)
Safed Til – 1 cup
Gud (Jaggery) – ¾ cup (crushed ya grated)
Desi Ghee – 1–2 tbsp
Elaichi powder – ¼ tsp (optional)
Til bhune: Kadhai me til ko low flame par dry roast karein jab tak halka golden aur khushboo aane lage. Plate me nikaal kar thanda hone dein.
Gud pighlaye: Usi kadhai me ghee daalein, phir gud add karein. Low flame par melt karein (paani nahi daalna).
Mix karein: Jab gud ache se melt ho jaaye, gas band karke bhune til, elaichi powder aur optional nuts mila dein.
Ladoo banayein: Haath halka ghee se grease karke mixture se chhote ladoo bana lein. Garam-garam hi shape karein.
Set hone dein: Thanda hone par ladoo ache se set ho jaayenge.
Tips:
Gud zyada pakaya to ladoo hard ho jaate hain.
White til ki jagah black til bhi use kar sakti hain.
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#Tiranga
DISH NAME:-
( Saffron-Infused Malai Tiranga Barfi)
INGREDIENTS: -
The Base: 2 cups Freshly grated coconut (white part only).
The Richness: 1 cup Soft Khoya (Mawa) or Milk Powder mixed with ¼ cup heavy cream.
The Sweetener: 1.25 cups Fine Granulated Sugar. The Aromatics: 1 tsp Cardamom powder, 1 pinch of Saffron (soaked in 1 tbsp warm milk).
The Texture: 2 tbsp Ghee (Clarified Butter), 2 tbsp chopped Pistachios & Almonds for garnish.
The Colors: Organic edible Food Colors (Saffron Orange and Leaf Green).
PREPARATION: -
Mix it up: Put the coconut, sugar, milk, and milk powder in a pan.
Cook it: Stir it on low heat. Keep stirring so it doesn’t burn! After about 10 minutes, it will become thick and sticky like a dough.
Add Flavor: Mix in the ghee and cardamom powder. Turn off the stove.
Make 3 Parts: Divide the mixture into 3 separate bowls.
Bowl 1: Mix in a drop of Green color.
Bowl 2: Leave it White.
Bowl 3: Mix in a drop of Orange color.
Stack Them: Grease a plate with a little butter/ghee.
Spread the Green layer first. Put the White layer on top of that. Put the Orange layer on the very top.
Set and Cut: Let it sit for 2 hours until it’s hard. Cut it into squares with a knife.
And it\'s ready to serve, enjoy this delicious dish .
Happy republic day 🇮🇳🇮🇳🇮🇳
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#Tiranga
This is a delicious and nutritious dosa from Andhra Pradesh made with green gram lentils, called Pesarattu dosa. It\'s quite different from other dosas made in South India, as it doesn\'t require fermentation. It\'s served with chutney. I\'ve presented this dosa in a tricolor style, with a white chutney made from fresh coconut and chana dal, and an orange chutney made from tomatoes.
Tricolour moongdal dosa platter
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#Tiranga
Happy Republic Day to all🇮🇳🧡🤍💚
#tricolour No sugar : Skimmed Milk: Honey Rice Kheer with the goodness of Carrots, Safron, Beetel leaves and Pistachios 🧡🤍🧡🤍💚 Tricolor and Triflavoured Kheer❤️
✅Quick Recipe
👍Take Rice in desired quantity and soak it for 1 hour.Now strain the water, and beat the rice in Mortar.Now Add little ghee in Preassure Cooker and Put the broken rice with a pinch of cardomom Powder and water.Cook upto 3 whistles.
👍 Meanwhile take Half litre of Milk, Heat it and keep stirring by adding a spoon of DryFruits and Makhana Powder for melt in mouth texture.NowAdd upon the cooked Rice to it and stir till it thickens.Turn off the flame and let it come to room temperature.Add honey in desired sweet Preference 👍
Now for the tricolor👍
✅For orange colour 🧡 Boil the Carrots with the flavour of cardomom.Ghee roast it and give the tinge of safron with safron strands.Mix it with a bowl of kheer.
✅For white colour🤍 Keep the originality of white Kheer the way it is👍
✅For green color 💚 Boil some beetel leaves and add soaked Pistachios for the blend.Now Mix it with white kheer in a seperate Bowl.
Good to go..Take a serving bowl of Your choice, Place white kheer half the brim, Add carrot Saffron Kheer at top and Beetle leaves Pistachios kheer at bottom.Put some Blueberry in centre❤️
Happy Republic Day 🇮🇳🧡🤍💚
Jai Hind🇮🇳
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#tiranga
Tri - colour desert:
Ingredients :
For the green layer :
Palak leaves : 1 cup
Milk maid : 6 tbsp
Cottage cheese- 3 tbsp
Elaichi - 1 tsp
Ghee - 1 drop
For the white layer :
Cottage cheese ( channa) : 40 g
Vanila essence : 2 drops
Whipped cream - 2 tbsp
Sugar powder : 3 tbsp
For the orange layer :
Orange: 3
Sugar : 3 tbsp
Orange zest : 1 pinch
A little bit of water and a pinch of salt.
Method :
Green layer :
Blunch Palak leaves and let it cool down in ice water. Now drain the water and grind it.Then heat the pan with ghee, saute the palak gravy until it removes the raw flavour. Then add milk maid, elaichi powder and cottage cheese. Cook until a binding texture.
White layer :
Blend the cottage cheese, vanilla essence, whipped cream, sugar powder until the consistency is ready for layering.
Orange layer :
At first peel off the orange. Then heat the pan with water and sugar. When boiling the starts, add orange zest (crushed) and and 1 tsp of corn flour. Let it cool down and grind it for a smooth texture.
Now serve it and try the delicious taste.
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Dishname _puff Samosa
INGREDIENTS:- 4-5-potatoes(boiled,peeled and mashed)
1 cup-all purpose flour
Oil as required
Salt to taste
Hing a pinch
1/2 tsp-cumin seed
1/2 tsp-turmaric powder
1/2 tsp-corriender powder
1 tsp-chaat masala powder
1/2 tsp-red chilli powder
1 tsp-chopped ginger-green chilli
1tbsp- corriender leaves chopped
Water as required
Method::--
1-in a bowl add all purpose flour,1/2 tsp salt and 2 tsp oil and mix.make a dough by adding sufficient amount of samosa.cover and keep aside.
. 2-Heat 2 tsp oil in a pan.add hing and cumin seeds and crackled. Add ginger and green chilli and saute. Now add turmeric powder ,red chilli powder,corriender powder and garam masala powder and mix everything. Add mashed potatoes ,salt and chaat masala and cook till 1 minute. Add chopped coriander leaves. Mix and remove from heat. Keep it in plate for cool down.
3-make a small sized balls from prepared all purpose flour. Make a small sized poori. If you make 2 puff samosa than you prepared 4 round shape poori.
4-now cut like this in 2 poori. First keep cut wali poori then keep plain poori upon cut wali poori. Fill this with 1 tsp of potatoes mixture and seeled with the help of water. Prepared all samosa like this.
5-Heat sufficient oil in a kadhai for frying. Fry all the puff samosa first high then medium heat. Fry till golden brown in colour. Remove from heat.
6-serve hot with tomato sauce or chutney.
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dish_name-paneer chilly potatoes cups
Ingredients::-
2-big sized potatoes (boiled and peeled )
100 gm-paneer (cut into cubes)
1-onion chopped
1-tomato chopped
1-capsicum chopped
Salt to taste
1tbsp-soy sauce
1 tbsp-red chilly sauce
1 tbsp-corn starch
2 tsp-black pepper powder
1 tsp-ginger and green chilly chopped
1 tbsp-garlic chopped
Water as required
Oil as required
Method;-
1-scoop out boiled potatoes in the middle with the help of spoon. Give the shape of katori.
2-heat sufficient oil in a pan and fry all scooped potatoes .fry till they turn golden brown from both the sides very carefully.
3-remove from heat and sprinkle some salt and black pepper powder and keep aside. Heat 1 tbsp oil in an another pan.add chopped ginger,garlic and green chilly and saute
. 4-add chopped onion and cook till softened. Add tomatoes and capsicum and cook for 1 minute. Add salt,black pepper,red chilly sauce and soy sauce and mix everything well. Add paneer cubes and Add 1 tbsp water and cook.
5-in a bowl mix cornstarch with 1/2 cup of water and add this in veggies pan.cook till thickens. Remove from heat.
6-fill this mixture in prepared potatoes cups. Garnish with chopped green onion and serve hot with tea or coffee.
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Korean Chilli Garlic Potato Bites
#Aloo
This is a popular Korean Street Food and a flavourful garlic seasoned potato recipe where potato dough is shaped like cute fun button mushroom .The indented mushroom shape not only helps the potato to cook through , but also allows the sauce to pool in the crevices so that each bite will be juicy and saucy.Seasoned sweet, sour, spicy and tangy , these can top the list as an appetizer at parties and sure to attract the attention of kids and adults alike.
Ingredients:
3 medium sized potatoes
1/2 cup cornflour
1/4 tsp baking powder
1 tbsp garlic minced
2 onions chopped finely
As required salt or to taste
1 tbsp Hot and Sweet Tomato Sauce
1 tbsp soy sauce
1 tsp Red Chilli Sauce
1 tsp vinegar
1 tbsp Kashmiri Red Chilli Powder
3 tbsp oil
1 tbsp honey or powdered sugar
2 green chillies minced
1 tbsp coriander chopped
2 cups water for boiling the potatoes
Method:
Peel and cut potatoes into cubes.Boil them in sufficient water with 1 tsp salt till cooked yet firm.Strain them and immediately pass through a sieve with a fork or masher to get a lump free mash.Add cornflour, baking powder and a drizzling of water to get a smooth, crack free dough while potatoes are still warm.
Step 2 :
Divide the dough into small balls.Smear oil and roll between your palms into smooth, crack free balls. Dip the mouth of a Coca-Cola bottle in oil. Shake off excess oil and press the balls with it to give the shape of a button mushroom.
Step 3 :
Boil water in a wide pan with 1 tsp salt.Add the prepared potato bites in it and boil for 2-3 minutes till they float on top.Remove immediately to a bowl filled with chilled water with ice to stop further cooking. Once cooled, strain out the potato bites to a plate.
Step 4 :
Transfer them to a bowl and add Kashmiri Red Chilli Powder, Soy Sauce, Red Chilli Sauce, Hot and Sweet Tomato Sauce, honey or powdered sugar and vinegar.Toss all and set aside.Heat oil in a pan. Sprinkle minced garlic and saute till golden brown. Add finely chopped green chillies, onion and saute till translucent. Add the sauce smeared potato bites to the frying onions and toss gently for 2 minutes. Sprinkle chopped coriander and mix well.
Step 5 :
Serve Korean Chilli Garlic Potato Bites as a spicy and tangy , sweet and sour appetizer or as a tea time snack and relish.
Serves 3
Cook time : 20 minutes
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#Aloo
Oil-Free Spicy Potato Wafers in Microwave – Crunchy & Delicious!”
Ingredients:
3–4 medium potatoes
Salt to taste
½ tsp red chili powder
½ tsp chaat masala or black pepper
1–2 tsp oil (optional, for light crispiness)
Method:
Wash and peel the potatoes.
Slice them into very thin round slices (using a slicer for best results).
Soak the slices in water for 10 minutes to remove excess starch.
Drain and pat them completely dry with a cloth or tissue.
Lightly grease a baking tray or place butter paper.
Arrange the potato slices in a single layer (do not overlap).
Sprinkle salt, chili powder, and chaat masala.
Brush a very little oil on top (optional).
Preheat microwave on convection mode at 180°C.
Bake for 12–18 minutes until the wafers turn light golden and crispy.
Let them cool for 2–3 minutes — they become crispier after cooling.
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#Aloo
Falahari Jeera Aloo Fry – Vrat Special Spiced Potatoes”
Ingredients: 4–5 medium boiled potatoes (cut into cubes) 2 tbsp ghee or peanut oil 1 tsp cumin seeds (jeera) 2 green chilies (chopped) Rock salt (sendha namak) to taste ½ tsp black pepper powder ½ tsp red chili powder (optional) 1 tbsp chopped coriander leaves 1 tsp lemon juice (optional) Method: Heat ghee or oil in a pan. Add cumin seeds and let them crackle. Add chopped green chilies and sauté for a few seconds. Add boiled potato cubes and mix gently. Add sendha namak, black pepper, and red chili powder. Cook on medium flame for 5–7 minutes, stirring occasionally, until the potatoes turn slightly crispy. Turn off the heat, add lemon juice and fresh coriander. Serve hot during vrat.
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#Aloo
Street Style Chilli Potatoes
Turn simple potatoes into a delicious, crispy and saucy snack that everyone will love. Perfect for evening cravings or party starters!
Ingredients:
3–4 large potatoes (cut into finger chips)
2 tbsp cornflour
1 tbsp all-purpose flour (maida)
Salt to taste
Oil for frying
For the sauce:
1 tbsp oil
1 tbsp garlic (finely chopped)
1 onion (sliced)
1 capsicum (sliced)
2 tbsp tomato ketchup
1 tbsp red chilli sauce
1 tsp soy sauce
1 tsp vinegar
1 tsp chilli flakes
1 tsp sesame seeds (optional)
1 tsp cornflour mixed with 2 tbsp water (slurry)
Method:
Wash and dry the potato fingers. Add salt, cornflour and maida. Mix well.
Deep fry the potatoes on medium flame until golden and crispy.
Heat oil in a pan. Add garlic and sauté.
Add onion and capsicum. Stir-fry on high flame for 1–2 minutes.
Add ketchup, chilli sauce, soy sauce and vinegar. Mix well.
Pour in the cornflour slurry and cook until the sauce thickens.
Add the fried potatoes and toss on high flame until well coated.
Garnish with chilli flakes and sesame seeds.
Serve hot and enjoy the perfect crispy, spicy and tangy Chilli Potatoes!
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#Aloo
Crunchy & Delicious Potato Lollipops
Ingredients:
4 medium boiled potatoes
2 tablespoons cornflour
2 tablespoons bread crumbs (plus extra for coating)
1 small onion (finely chopped)
1–2 green chilies (finely chopped)
1 teaspoon ginger paste
½ teaspoon red chili powder
½ teaspoon garam masala
½ teaspoon black pepper powder
Salt to taste
2 tablespoons chopped coriander leaves
Oil for deep frying
Ice cream sticks or toothpicks
Instructions:
Prepare the mixture:
Peel and mash the boiled potatoes in a bowl. Add chopped onion, green chilies, ginger paste, coriander leaves, red chili powder, black pepper, garam masala, salt, cornflour, and bread crumbs. Mix everything well to form a soft dough.
Shape the lollipops:
Take small portions of the mixture and shape them into round balls. Insert a toothpick or ice cream stick in the center to give a lollipop shape.
Coat for crispiness:
Roll each ball in dry bread crumbs so they get a nice crispy coating.
Fry the lollipops:
Heat oil in a pan on medium flame. Deep fry the potato lollipops until they turn golden brown and crispy. Remove and place them on a tissue paper to absorb excess oil.
Serve:
Serve hot with tomato ketchup, green chutney, or mayonnaise.
Tip:
For a healthier option, you can also air-fry or shallow fry the lollipops.
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Royal Potato Chia Seeds Halwa
#Aloo
Royal Potato Chia Seeds Halwa with Caramel Banana & Sugar Honeycomb A luxurious twist on traditional halwa — creamy potatoes enriched with khoya, infused with cardamom, and finished with chia seeds for a subtle crunch. Elegantly plated with caramel banana, nuts, tuile, and delicate sugar honeycomb.
🧾 Ingredients
For Potato Chia Halwa
1 cup boiled & mashed potatoes (smooth, lump-free) ½ cup full cream milk
¼ cup khoya (mawa), grated
3–4 tbsp sugar (adjust to taste)
3–4 tbsp ghee
1 tsp cardamom powder
2 tsp chia seeds
For Garnishing
Caramelized banana slices (2–3 pieces)
Roasted cashew nuts
Pumpkin seeds
Cocoa tuile
Sugar honeycomb
👩🍳 Method
Step 1: Prepare the Base In a heavy-bottom saucepan, add the mashed potatoes, milk, and grated khoya. Cook on medium heat, stirring continuously to avoid sticking. Allow the mixture to thicken and develop a slightly light golden color.
Step 2: Enrich the Halwa Add ghee and sugar. Continue cooking, stirring constantly, until the halwa thickens and starts leaving the sides of the pan. The texture should be smooth, glossy, and rich.
Step 3: Finish with Flavor Add cardamom powder and chia seeds. Mix well and cook for another 1–2 minutes. Turn off the heat and let it rest slightly.
🍮 Plating (Modern Style) Place a round cookie cutter on a serving plate. Fill it evenly with the warm halwa and press gently for a neat shape. Carefully remove the cutter. Top with caramelized banana slices. Garnish with roasted cashews and pumpkin seeds. Place cocoa tuile on the side for height and texture. Add a piece of sugar honeycomb for an elegant, gourmet finish.
🌟 Pro Tips Use full cream milk for richer texture. Cook on low-medium flame to prevent burning. For extra depth, lightly roast chia seeds before adding. Serve warm for best taste and aroma.
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#Aloo Potato Tart with Cheesy Spinach Super tasty potato dish. Crispy potato crust with creamy cheesy spinach. So easy to make Here are the ingredients: For Tart Base: Boiled Potatoes - 5 Pasta seasoning - 1/2 tsp Oil/Butter - 2 tsp For filling: Chopped Blanched Spinach - 200 gms Chopped Garlic - 1 tsp Whole Wheat Flour - 1 tsp Milk - 1 cup Cheese slice -1 Pasta Seasoning - 1/2 tsp Black Pepper Powder - 1/2 tsp Salt to taste Oil - 2 tsp For topping: Grated Mozzarella Cheese - 1/4 cup Steps: 1. For crispy tart crust, Mash boiled potato directly in greased tart mould and sprinkle pasta seasoning and apply oil. Airfry or bake at 160°C for 20-25 minutes or until crisp and golden. 2. In a pan heat oil and add garlic and Blanched Spinach. Saute for 2 minutes. Then keep it aside in a pan and roast a tsp of wheat flour then add milk. Mix well and add pasta seasoning, pepper powder and salt into it along with cheese slice. Cook for 2 minutes and tasty cheesy filling is ready. 3. Transfer spinach filling in crispy potato tart. Top with grated Mozzarella Cheese and bake this @180°C for 6-8 minutes. Demould it and enjoy this cheesy potato tart.
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Protein-Packed Meals Under 15 Minutes: Moong Dal Khichdi with Palak
Some days call for simple, comforting meals that are quick to prepare and still nutritionally balanced. This Moong Dal Khichdi with Palak is a fast, high-protein option that comes together in under 15 minutes.
Why you’ll love this recipe
Made with moong dal and rice for a wholesome, comforting base
Boosted with soya chunks for an extra protein punch
Cooked with minimal oil in a Prestige Ceraglide pan for effortless, non-stick cooking
This is comfort food that fits into a busy routine—warm, filling and protein-packed without complicated prep.
Want More High-Protein Meal Ideas?
Join our LIVE Protein-Packed Meals Workshop and learn how to plan quick, practical, high-protein meals for everyday life.
📅 28 Feb | ⏰ 3 PM
👉 Register here for the workshop and secure your spot here : https://forms.gle/DecrXSxKpSzPKa1R6 -
#BPIC
baked bread as flower samosa recipe yields a crispy, visually appealing snack by folding dough into floral shapes, filled with spiced potatoes and peas. The dough (flour, oil, salt, ajwain) is rolled thinly, layered for extra crunch, filled, and baked at for 18–25 minutes until golden. It is a healthier alternative to deep-fried samosas.
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#BPIC
Broccoli steamed vada (or vadi) is a healthy, guilt-free Indian snack or appetizer made from finely chopped or grated broccoli, mixed with gram flour (besan),semolina or lentils, spices like cumin and green chillies, and steamed rather than fried. It results in a soft, nutritious, and aromatic snack packed with protein and fiber.
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#BPIC
Besan ki Kadboli is a traditional, crispy, and savory Maharashtrian fried snack, often made during Diwali. It is shaped like a twisted ring, created from a blend of chickpea flour (besan), rice flour, and urad dal flour, seasoned with chili powder, ajwain, and cumin, then deep-fried until golden.
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Biryani paneer masala
#BPIC
Take a vessel boil water add spices mentioned n add soaked rice.strain to 80% cooked and set aside.
Step 2.
Take a bowl mash the cottage cheese properly till a smooth dough consistency. Add corn flour salt and pepper , cardamom powder n mix well now make small balls for making pearls (moti) for the biryani. Now in a pan heat oil n fry these balls carefully on medium flame.
Step 3.
Now for making biryani masala dry roast whole spices on sim flame in a pan and let it cool down.now In a jar grind all cool down spices n Biryani masala is ready.along with, mix the pinch of zarda color in 3-4spoons of water ,it will be used in layering.
Step4....
In a frying pan,add cooking oil,cashew nuts,fry until golden & set aside.now add cumin bayleaf,black pepper,and onion paste n roast till brown. Now add red chili powder, turmeric, coriander powder, biryani masala n saute it. Now add whisked curd n keep on stirring until it releases oil.now add little water to half of the gravy.its ready.
Step5.....
For layering take a pot or handi spread layer of boiled rice some gravy over it ,fried onions, sprinkle saffron dipped in milk over it.now spread mint leaves, cashews n some coriander leaves. Put some moti balls over it.now give a smokey aroma to it by burning a piece of coal n put it in a small bowl in centre of biryani and pour some ghee over it .now cover the pot tightly for some time n after that serve it.
Step6....
Take hung hung curd add a pinch of green cardamom powder n saffron milk drops to give a royal flavor. N serve with biryani.
Salad onion will surely give a compliance.
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Baati with chutney
#BPIC
Baati: Combine wheat flour, semolina, salt, baking powder, ajwain, and ghee/olive oil. Mix this evenly. Now, with the help of water start making a firm dough and use water as required. Make sure that the dough is firm, and not like a soft chapati dough. When done, cover it and let it rest for 15-20 minutes. Preheat the tandoor.make a masala for stuffing. Take boiled potatoes mash it .now heat a pan add 1tspnoil jira n hing. Saute it and add potatoesin it. Add salt red chili garammasala,Amchurpowder, dhaniya powder, saunf crushed, and green chilli. Mix it n cook for a while. Add coriander leaves. knead the dough well for 3-4 minutes. Divide the dough in 10-12 equal parts and shape them into balls .filling all the balls with stuffing In each ball, make a small indentation in the center with your thumb and keep them aside. When done, arrange all the baatis in tandoor and cook till turns brownishfrom all over..it usually take 15-20 minutes in total in tandoor ,Once it’s done, you will see cracks, you\'ll know you have perfect baatis. When done, take the baatis out. Press them gently with your fingers to help them crack a little. This will allow the baatis to absorb ghee when they are dipped and make them moist. Now, in a separate bowl, take 2 tbsp (or more) of ghee, dip or roll each baati in it, and serve with chutney or dal if you like.
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#BPIC Mango barfi is a popular Indian fudge made with mango pulp, milk solids (khoya or milk powder), sugar, and ghee. It is a soft, creamy, and fragrant sweet commonly prepared during the summer, utilizing fresh or canned Alphonso or Kesar mangoes.
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#BPIC Bread ki Dahi gunjia chaat
The Anatomy of the Dish Instead of frying a lentil batter, we use fresh white bread slices as the casing. The bread is trimmed of its crusts, lightly dampened with water or milk, and molded into the iconic crescent (Gujiya) shape around a savory filling.topped with dahi and sweet and sour chutney.
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#BPIC
Baked Chicken Pie:
*Chicken Pie Filling:*
1. Boil chicken, carrot, and potato. Shred/grate the chicken. Dice carrot and potato.
2. In a pan, melt butter. Add ginger-garlic paste & diced onion. Sauté.
3. Add peri-peri masala & chicken curry masala. Mix well.
4. Add shredded chicken, diced carrot, potato, chicken stock (for moisture), and a little cornstarch (to thicken). Mix well. Cook for 5-7 mins until thickened.
*Pie Crust:*
- Use all-purpose flour, butter, salt, and water to make a dough. Rest 30 mins.
- Roll out, fill with chicken mix, seal edges (crimp like in your pic).
- Brush with egg wash for golden finish. Bake at 180°C for 25-30 mins.
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#BPIC
BISCOFF CHEESE CAKE
Take 10 -15 biscoff biscuits
Grind them and mix this powdered biscuits with melted white butter
Set this mixture in a dish and press evenly
Beat cream cheese, whipping cream till it fluffy
Pour this over the biscuits crumble and cover it finely with the help of a spatula..
Put it in a refrigerator for atleast 1 hour for best results
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#HOLI26
This Holi, I’m trading the traditional plate for a canvas of colors and textures. My Aloo Katori Chaat is a celebration in a bowl—crispy, golden \'katoris\' cradling perfectly spiced aloo pakoras, resting on a bed of vibrant chutney. It’s a burst of festive joy, plated with love and a dash of sunshine...Ingredients:::
2 medium sized potatoes
6 to 7 garlic – small to medium-sized
1 to 2 green chillies
½ tbsp mustard seeds
1 pinch (hing)
⅛ tbsp turmeric powder
7 to 8 curry leaves
1 to 2 tbsp chopped coriander leaves
salt as required
1.25 cups gram flour (besan)
⅛ tbsp turmeric powder
1 pinch baking soda – optional
½ cup water or add as required
salt as required
Process::::
Grind all the green chutney ingredients with little water till smooth. Avoid making a watery chutney.Boil or steam potatoes in an Instant pot, pressure cooker or pan until they are completely cooked. Peel and then mash them with a fork in a bowl.
Crush garlic and green chillies to a semi-fine paste in a mortar-pestle.
Heat oil in a small pan. Add mustard seeds and crackle them. Then add curry leaves and asafoetida. Stir and fry for about 5 seconds.
Then add crushed garlic and green chilies paste, which have been crushed in a mortar-pestle. Add turmeric powder. Stir for some seconds
In another bowl, make a smooth and thick yet flowing batter from the besan, turmeric powder, asafoetida, a pinch of baking soda (optional), salt and water. Fry them small balls size .
Then make shape of a katori with flour and cumin powder. Fry till golden .
For asambling first put some green chutney in center of the plate . Now place the katori . Then add small potato balls . Add some chutney and home made chaat masala over . Make a beautiful edible flower with besan batter for decoration. One fried mirchi on top . Some fresh flower and bundi for more decoration.
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#HOLI26
Delhi is all about chaat . Holi is here so everyone favorite some delicious food .so what about all chaat in a plate but little new way .
Hope you all like it.
Delhi Special Chaat Platter
Vegetables Loaded Oats Chilla
Paneer Mix Vegetable Appam Pakora
Sweet Curd With Bundi
Ingredients::::
½ cup Oats flour
¼ cup rava / suji
¼ cup curd
¼ tsp turmeric
¾ tsp salt
1 cup water
oil, for roasting
1 cup paneer, grated
1 carrot, chopped
½ capsicum, chopped
1 tomato, chopped
3 tbsp sweet corn
2 tbsp coriander, chopped
½ tsp salt
Oats Vegetable Chilla
Take the ground oats flour in a mixing bowl.Add ½ cup besan (gram flour).
Add ¼ teaspoon cumin seeds or carom seeds, ¼ teaspoon Kashmiri red chili powder and ¼ teaspoon turmeric powder.
Whisk to a smooth flowing consistency in the batter without any lumps. Break lumps if any while mixing batter.
Then drizzle ½ to 1 teaspoon oil on the oats chilla at the edges and all around. Skip oil if you want to prepare oil free chillas.
Continue to cook till the base gets light golden then flip using a spatula.
Mix Vegetable paneer Pakora
In a bowl add all Chopped vegetables and paneer. Add little besan and water.
Mix all dry spices in it . Now take a appam pan ,pour some oil and little batter in it . Cook for both side . Your mix vegetables paneer pakora is ready to serve.
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#Holi26
Motichur Laddu
Hey, Try this Motichur Laddu recipe, It is super easy and delicious.
Ingredients:
½ cup overnight soaked Chana Dal
½ cup Sugar
5 tbsp Water
Orange food colour
2 tbsp Ghee Magaj seeds
Cardamom Powder
Pista
Recipe:
1) Blend soaked Chana Dal coarse without adding water. Then cook coarse chana dal in the cooker until 2 whistles.
2) Fry this cooked mixture in ghee for 7-8 min and keep a side.
3) In a pan add sugar and water. Mix well and bring the mixture to boil until 2 thread consistency syrup. Add food colour, magaj seeds and cardamom powder; mix it.
4) In this syrup add fried dal and give a good mix. Keep this mixture aside for 1 hour. 5) Roll laddu from a mixture of the size and garnish it with pista.
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#Holi26
Coconut Thandai Pudding
This Coconut Thandai Pudding with China Grass (Agar-Agar) is a refreshing, fusion dessert perfect for festivals like Holi, combining the creamy texture of coconut pudding with the aromatic spices of traditional Thandai.
Coconut Thandai Pudding Recipe
Ingredients
For the Pudding Base:
• 10 grams China Grass
• 1 cup Water (for melting China Grass)
• 2 cups Thick Coconut Milk
• 1/2 cup Condensed Milk (Milkmaid)
• 1/4 cup Sugar or to taste
For the Thandai Flavoring:
• 3-4 tbsps ready Thandai Powder
To garnish
• fresh grated coconut- as per choice
• Chopped almonds and pistachios- as per choice
• rose petals - as per choice
Method
• Cut the China grass strands into small pieces and soak them in 1 cup of water for 15-20 minutes.
• Place the saucepan with soaked China grass (and the water) on low heat. Stir continuously until the grass dissolves completely into a clear liquid (approx. 5-8 mins).
• In a separate large saucepan, bring the coconut milk, condensed milk, and sugar to a gentle simmer (do not boil rapidly, or it may separate).
• Add the thandai powder to the milk mixture. Stir well to combine.
• Strain the melted China grass liquid directly into the milk mixture to ensure a smooth texture. Mix well for 1-2 minutes on low heat.
• Remove from heat and pour the mixture immediately into a pudding mould, plate , or individual serving cups.
• Let it cool to room temperature, then refrigerate for 1-2 hours until set.
• Unmould ,if it is set in moulds.
• Garnish with fresh grated coconut, almonds, pistachios and rose petals. Serve chilled.
Suggestion- Thandai Powder: If you don\'t have ready-made thandai powder, blend 10 almonds, 1 tbsp fennel seeds, 1 tbsp melon seeds, 4-5 peppercorns, and 3 cardamom pods into a fine powder.
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#Holi26
Fruity Makhana Paneer Icecream popsicles
This recipe is a brilliant \"calcium hack\" for traditional ice cream. By using Paneer and Makhana (Lotus Seeds), we are essentially creating a frozen super food dessert that has the creamy mouth feel of a gelato without the heavy saturated fats of dairy cream. It’s vibrant, naturally colourful, and packs a serious nutritional punch. A creamy, nutrient-dense frozen treat made from makhana, paneer, and fresh fruit—no heavy cream required.
Ingredients
• Phool Makhana (Lotus Seeds)- 1 cup,
• Fresh Paneer)- - ½ cup,
• Low-fat or Toned Milk- 1 cup
• Almonds (soaked and peeled)- 10-12,
• Cashewnut powder- 2 tbsp.
• Powdered Sugar - 4-5 tbsp
• Kiwis 2
• Black Grapes-1 cup
• Strawberries- 1 cup
Method -
• Soak the lotus seeds , peeled almonds and cashew powder, in milk for at least 1 hour until they are soft and spongy.
• In a high-speed blender, combine the soaked makhana (with the milk), peeled almonds, cashew powder, sugar, and paneer. Blend until it reaches a silky, mousse-like consistency.
• Divide this white base into four equal portions.
• For white –Keep aside white portion blended .
• For Green: Blend the first portion with chopped kiwis.
• For Purple: Blend the second portion with black grapes.
• For Pink: Blend the third portion with strawberries.
• Set: Pour the colourful mixtures into ice cream moulds with chopped fruits . Freeze for 8-10 hours or until completely frozen.
• Serve: Dip the moulds in warm water for 5 seconds to unmould easily. Serve immediately .
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Coconut Thandai Panna Cotta, This fusion dessert, Coconut Thandai Panna Cotta, blends the refreshing, aromatic flavors of traditional Indian Holi-special thandai with the creamy, silky texture of an Italian Panna Cotta. By replacing dairy cream with coconut milk and using homemade thandai powder, this version offers a tropical, slightly lighter, and deeply aromatic experience, suitable for vegetarians. Ingredients • 400 ml Coconut Cream (or thick coconut milk) • 100 ml Coconut Water or Almond Milk • 1/2 cup Coconut Sugar or Stevia (to taste) • 4-5 tbsp Homemade Thandai Powder (almonds, cashews, pistachios, fennel, pepper, cardamom) • 1 tbsp Agar Agar Powder • 1 tsp Rose Water • Saffron strands (a pinch) • Chopped pistachios, dried rose petals, desiccated coconut to garnish –as required • 4 tsp -Thandai Powder for platter decoration Instructions • In a saucepan, combine the coconut cream, coconut water, sugar, and thandai powder. • Heat on medium-low, stirring continuously until the sugar dissolves and the mixture is well combined. Add saffron strands. Do not let it come to a rolling boil; just bring it to a simmer. • Add the agar agar powder and whisk continuously for 2-3 minutes to ensure it is completely dissolved. • Remove from heat and stir in the rose water. Let the mixture cool to room temperature. • Pour the mixture into round moulds or any serving bowl. Refrigerate for at least 4 hours or until completely set. • When completely set, unmould . • Top with chopped nuts, dried rose petals, and a sprinkle of desiccated coconut before serving. For platter decoration • -Place the fork face down (tines pointing down) in the center of the platter or across the rim. • Place a generous amount of thandai powder into your small sieve. Gently tap the sieve over the fork and the immediate surrounding area of the plate. o Aim to cover the entire fork and about an inch around it to ensure the shape is defined. • Carefully lift the fork straight up, avoiding any sideways movement that might smudge the impression. • Garnish the surrounding areas of the platter with rose petals and grated coconut to complement the thandai aroma.
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#HOLI26
Thandai Muffins
Holi special refreshing snack and ease to prepare can be made ahead, flavoured with festive essence thandai masala given modern baked twist which in result is healthy, tasty and loved by all age groups.
Cooktime: 25-30 minutes
Serving:2-3
Prep;
Thandai Masala
3-4 Almonds
4 cashews
3-4 Pistachios
3-4 Black peppercorns
1/2 tbsp Melon seeds
1 tsp poppy Seeds
1 tsp Fennel seeds
2-3 green cardamom
5-6 saffron strands
1/4 cup jaggery powder
3 tbsp Lukewarm water to soak above ingredients.
Muffins Ingredients:
1 cup whole wheat flour
1/4 cup jaggery powder
1/4 cup unsalted melted butter
1 tsp baking powder
1/4 tsp baking soda
1/2 cup lukewarm milk
1/2 tsp Rose syrup
Method:
1. Soaked the thandai ingredients in lukewarm water for atleast 2 hrs. Strained the nuts and keep aside water, grin nuts to a smooth paste.
2.Preheat oven @180 deg C and lined the medium 6 cup muffin tray with muffin liners.
3.In a mixing bowl, add butter, thandai paste and rose syrup mix well.
4. Sieve the dry ingredients mix into wet mixture combine mix well avoid lumps, to medium thick consistency, add milk to balance consistency.
5. Spoon batter into lined muffin tray fill till 3/4 tap it lightly surface it evenly, sprinkle pistachio and dry rose petals.
6. Bake for 20-25 mins once bake cooled down completely place on serving plate.
7. Garnish with pistachio powder, sliced almonds, dried rose petals and rose syrup.
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#Holi26
This Holi ,
I prepared Nariyal ki thandai ,because Holi is not complete without thandai to me.I gave my normal thandai a twist of fresh coconut.Fresh Nariyal Thandai (Fresh Coconut Thandai) is a refreshing, tropical twist on the traditional Indian Holi beverage. It combines the classic, aromatic spices of traditional thandai with the rich, creamy goodness of fresh grated coconut and coconut milk.
Fresh Nariyal ki thandai
Ingredients
For the Thandai Paste:
• 1/4 cup Freshly grated coconut
• 1/4 cup Almonds (soaked for 1–2 hours and peeled)
• 1 tbsp Melon seeds (Magaz) (soaked)
• 2 tbsp Poppy seeds (Khus Khus) (soaked)
• 8-10 Black peppercorns
• 1 tsp Fennel seeds (Saunf)
• 4-6 Green cardamom pods (Elaichi)
• 1-2 tbsp Dried rose petals
For the Liquid Base:
• 200 ml Whole fat milk (boiled and cooled)
• 2 cups Chilled coconut milk (fresh )
• 100-150 g Sugar or Misri (rock sugar)
• 1/2 tsp Rose water
• A few strands of Saffron (Kesar)
For Garnish:
• Slivered pistachios and almonds
• Fresh coconut slices
• Dried rose petals
• Crushed ice
Method –
In a blender, combine the soaked and peeled almonds, melon seeds, poppy seeds, fresh grated coconut, peppercorns, fennel seeds, cardamom, and rose petals. Grind into a very smooth, fine paste. Add a little water or milk if needed to make it creamy.
Mix this prepared paste into the 200 ml of boiled and cooled milk. Add the sugar and saffron strands, mixing well until the sugar dissolves.
Refrigerate the mixture for at least 1 hour to allow the spices to infuse thoroughly. Strain this mixture through a fine sieve or muslin cloth to remove coarse particles, ensuring a smooth, luxurious texture.
Stir in the chilled coconut milk and rose water to the strained mixture. Mix well.
Fill serving glasses with crushed ice. Pour the Fresh Nariyal Thandai over the ice. Garnish with silvered pistachios, fresh coconut slices, and rose petals.
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#Holi26
Steamed semolina (sooji) vada in beetroot kanji is a healthy, vibrant, and probiotic-rich twist on the traditional Holi snack. It pairs soft, oil-free semolina dumplings with a tangy, fermented drink made from beetroots, black mustard, and spices, providing a refreshing digestive boost and a stunning magenta color to the Holi feast.
Steamed semolina (sooji) vada in beetroot kanji
Steamed semolina (sooji) vada in beetroot kanji
Ingredients
For the Steamed Vada:
• 1 cup Semolina (Rava/Sooji)
• 1 cup Yogurt (Curd)
• 1/2 cup Water
• 1 tsp Ginger-green chili paste
• 1/2 tsp Fruit salt (Eno) or baking soda
• Salt to taste
• Oil for greasing the steamer
For the Beetroot Kanji:
• 1 cup Beetroot, peeled and grated or julienned
• 1.5 liters Water (boiled and cooled)
• 2 tbsp Black mustard seeds (Rai), coarsely ground
• 1 tsp Red chili powder
• 1 tsp Black salt (Kala Namak)
• Salt to taste
• 1/2 tsp Asafoetida (Hing)
Method
• -In a large glass jar, combine the water, grated beetroot, mustard powder, black salt, regular salt, hing, and red chili powder.
• Mix well and cover with a cloth.
• Let it ferment in a warm place for 3–4 days.
• Mix semolina, yogurt, water, ginger-green chili paste, and salt. Let it rest for 15 minutes.
• Grease the steamer plates. Add fruit salt (Eno) to the batter and stir gently.
• Pour into the steamer and steam for 10-12 minutes until fluffy.
• : Once the kanji is ready, add the steamed vadas into the beetroot liquid.
• Let them soak for at least 3-4 hours or overnight in the refrigerator.
• Serve chilled as a digestive drink/snack during Holi.
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\"Rangeela paratha”
\"Rangeela paratha” is Holi special - Flower -Shaped Baked Veg Paratha
Rangeela paratha”- Dekhne mein best khane mein super tasty
A creative twist on traditional stuffed flatbread, these parathas are designed to look like flowers with vegetables -filled petals. By baking them, the exterior becomes flaky and crispy. It is an excellent, nutrient-dense lunchbox option for kids. The whole wheat flour dough is stuffed with a savoury, finely chopped vegetable mixture, offering a fun way to eat vegetables. This recipe creates a visually appealing \"flower petal\" shaped paratha,
Flower-Shaped Baked Veg Paratha
Ingredients
For the Dough:
• 1cups Whole Wheat Flour (Atta)
• 2tbsps butter or Oil+ 1 tsp melted butter
• Salt, to taste
• Water, for kneading (as needed)
For the Veggie-Cheese Filling:
• 1 cup finely chopped Carrot
• ¼ cup finely chopped Capsicum
• ¼ cup boiled corn kernnels
• ¼ cup Finely chopped Onions(optional )
• 2tsps Grated Mozzarella or Processed Cheese
• 1 tsp Ginger-Garlic paste
• 1Green chilies, finely chopped
• 1/2 tsp Garam Masala
• 1/2 tsp Chaat Masala
• Salt, to taste (adjust based on cheese saltiness)
To garnish- black pepper whole for eye
• tomato flower and micro greens as required
• Method
• In a bowl, combine whole wheat flour, salt, butter or Oil Gradually add water to knead into a smooth, soft, and pliable dough. Cover and rest for 15-20 minutes.
• In a separate bowl, mix all finely chopped vegetables and corn spices (garam masala, chaat masala, Ginger-Garlic paste chilies), and salt.
• Divide the dough into 4–equal balls.
• Roll a dough ball into a thin, large circle (about 6-7 inches).
• Place a portion of the stuffing in the centre.
• Using a knife, make 8 shallow cuts from the edge toward the center, without cutting through the center filling (this creates the petals).
• Gently lift each \"petal\" and fold it over slightly to expose the filling.
• stuff them vegetables mixture , individually, flatten slightly, and arrange them around a central dough circle, pressing the edges together before baking.
• Preheat oven to 200°C (400°F).
• Place the shaped parathas on a baking tray lined with parchment paper.
• Brush the top of each petal with melted butter or olive oil.
• Bake for 12-15 minutes or until the edges are golden brown and crispy.
Serve:
• Top each stuffed petal with ketchup dot .Place a tomato flower in centre .Garnish with green micro greens .
• Suggestion – If you don’t want to bake -cook on a hot, greased tava on low-medium heat, pressing down with a spatula until golden brown
•
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This Coconut Thandai Pudding
This Coconut Thandai Pudding with China Grass (Agar-Agar) is a refreshing, fusion dessert perfect for festivals like Holi, combining the creamy texture of coconut pudding with the aromatic spices of traditional Thandai. Coconut Thandai Pudding Recipe Ingredients For the Pudding Base: • 10 grams China Grass • 1 cup Water (for melting China Grass) • 2 cups Thick Coconut Milk • 1/2 cup Condensed Milk (Milkmaid) • 1/4 cup Sugar or to taste For the Thandai Flavoring: • 3-4 tbsps ready Thandai Powder To garnish • fresh grated coconut- as per choice • Chopped almonds and pistachios- as per choice • rose petals - as per choice Method • Cut the China grass strands into small pieces and soak them in 1 cup of water for 15-20 minutes. • Place the saucepan with soaked China grass (and the water) on low heat. Stir continuously until the grass dissolves completely into a clear liquid (approx. 5-8 mins). • In a separate large saucepan, bring the coconut milk, condensed milk, and sugar to a gentle simmer (do not boil rapidly, or it may separate). • Add the thandai powder to the milk mixture. Stir well to combine. • Strain the melted China grass liquid directly into the milk mixture to ensure a smooth texture. Mix well for 1-2 minutes on low heat. • Remove from heat and pour the mixture immediately into a pudding mould, plate , or individual serving cups. • Let it cool to room temperature, then refrigerate for 1-2 hours until set. • Unmould ,if it is set in moulds. • Garnish with fresh grated coconut, almonds, pistachios and rose petals. Serve chilled. Suggestion Thandai Powder: If you don\'t have ready-made thandai powder, blend 10 almonds, 1 tbsp fennel seeds, 1 tbsp melon seeds, 4-5 peppercorns, and 3 cardamom pods into a fine powder.
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Steamed semolina (sooji) vada in beetroot kanji is a healthy, vibrant, and probiotic-rich twist on the traditional Holi snack. It pairs soft, oil-free semolina dumplings with a tangy, fermented drink made from beetroots, black mustard, and spices, providing a refreshing digestive boost and a stunning magenta color to the Holi feast. Steamed semolina (sooji) vada in beetroot kanji Steamed semolina (sooji) vada in beetroot kanji Ingredients For the Steamed Vada: • 1 cup Semolina (Rava/Sooji) • 1 cup Yogurt (Curd) • 1/2 cup Water • 1 tsp Ginger-green chili paste • 1/2 tsp Fruit salt (Eno) or baking soda • Salt to taste • Oil for greasing the steamer For the Beetroot Kanji: • 1 cup Beetroot, peeled and grated or julienned • 1.5 liters Water (boiled and cooled) • 2 tbsp Black mustard seeds (Rai), coarsely ground • 1 tsp Red chili powder • 1 tsp Black salt (Kala Namak) • Salt to taste • 1/2 tsp Asafoetida (Hing) Method • -In a large glass jar, combine the water, grated beetroot, mustard powder, black salt, regular salt, hing, and red chili powder. • Mix well and cover with a cloth. • Let it ferment in a warm place for 3–4 days. • Mix semolina, yogurt, water, ginger-green chili paste, and salt. Let it rest for 15 minutes. • Grease the steamer plates. Add fruit salt (Eno) to the batter and stir gently. • Pour into the steamer and steam for 10-12 minutes until fluffy. • : Once the kanji is ready, add the steamed vadas into the beetroot liquid. • Let them soak for at least 3-4 hours or overnight in the refrigerator. • Serve chilled as a digestive drink/snack during Holi.
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strawberry Makhana Paneer Icecream popsicles
This recipe is a brilliant \"calcium hack\" for traditional ice cream. By using Paneer and Makhana (Lotus Seeds), we are essentially creating a frozen super food dessert that has the creamy mouth feel of a gelato without the heavy saturated fats of dairy cream. It’s vibrant, naturally colourful, and packs a serious nutritional punch. A creamy, nutrient-dense frozen treat made from makhana, paneer, and fresh fruit—no heavy cream required.
Ingredients
• Phool Makhana (Lotus Seeds)- 1 cup,
• Fresh Paneer)- - ½ cup,
• Low-fat or Toned Milk- 1 cup
• Almonds (soaked and peeled)- 10-12,
• Cashewnut powder- 2 tbsp.
• Powdered Sugar - 4-5 tbsp
• Strawberries- 1 cup
Sauces to serve with –
• Strawberry sauce – as required
• Cape gooseberry (golden berry ) rasbhurry sauce –as required
Method -
Soak the lotus seeds , peeled almonds and cashew powder, in milk for at least 1 hour until they are soft and spongy.
In a high-speed blender, combine the soaked makhana (with the milk), peeled almonds, cashew powder, sugar, and paneer. Blend until it reaches a silky, mousse-like consistency.
Divide this white base into four equal portions.
For white –Keep aside white portion blended .
For Pink: Blend the third portion with strawberries.
Set: Pour the pink mixtures into ice cream mould with chopped strawberries .
Insert wooden stick in each mould while it is semi set .
Freeze for 8-10hours or until completely frozen.
Pour sauces over plate in holi play style and serve .
: Dip the moulds in warm water for 5 seconds to unmould easily. Serve immediately in plate with colourful sauces .
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#Holi26
Strawberry -Makhana Paneer Icecream popsicles This recipe is a brilliant \"calcium hack\" for traditional ice cream. By using Paneer and Makhana (Lotus Seeds), we are essentially creating a frozen super food dessert that has the creamy mouth feel of a gelato without the heavy saturated fats of dairy cream. It’s vibrant, naturally colourful, and packs a serious nutritional punch. A creamy, nutrient-dense frozen treat made from makhana, paneer, and fresh fruit—no heavy cream required. Ingredients • Phool Makhana (Lotus Seeds)- 1 cup, • Fresh Paneer)- - ½ cup, • Low-fat or Toned Milk- 1 cup • Almonds (soaked and peeled)- 10-12, • Cashewnut powder- 2 tbsp. • Powdered Sugar - 4-5 tbsp • Strawberries- 1 cup Sauces to serve with – • Strawberry sauce – as required • Cape gooseberry (golden berry ) rasbhurry sauce –as required • Method - Soak the lotus seeds , peeled almonds and cashew powder, in milk for at least 1 hour until they are soft and spongy. In a high-speed blender, combine the soaked makhana (with the milk), peeled almonds, cashew powder, sugar, and paneer. Blend until it reaches a silky, mousse-like consistency. Divide this white base into four equal portions. For white –Keep aside white portion blended . For Pink: Blend the third portion with strawberries. Set: Pour the pink mixtures into ice cream mould with chopped strawberries . Insert wooden stick in each mould while it is semi set . Freeze for 8-10hours or until completely frozen. Pour sauces over plate in holi play style and serve . : Dip the moulds in warm water for 5 seconds to unmould easily. Serve immediately in plate with colourful sauces .
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#Holi26
For me Holi is not complete without kanji wada . Steamed dal wadas in sweet and sour kanji is my favourite #holi special recipe. Dal wadas are non fried (steamed ) in sweet and sour kanji water. Even heart patient or calorie conscious people can relish it because steamed wadas are in place of fried wadas.
Steamed dal wadas in sweet and sour kanji Ingredients – For the wadas • ¼ cup besan, • ½ cup moong dal without skin, • ¼ cup urad dal dhuli, • ½ tsp salt, water or sour curd as required, • 1 tsp fruit salt For kanji • -2tbsp rai powder, • 1/2 tsp black salt, • 1tsp salt, • 1/2 tsp red chili powder, • 1/2 tsp turmeric powder • ,2whole red chillies • pinch of asafoetida, • 1litre water, • 1tsp sugar or jaggery • For tarka-1/2tsp oil, • 1tsp mustard seeds, • a pinch of asafoetida, • fewcurry leaves, • 2whole red or green chillies. • Pomegranate seeds or boiled carrots or any vegetable or fruits to garnish Method - For the wadas • -Wash and soak both the dals for 6-8 hours. Grind coarsely in a mixie. • Mix the besan, salt, and Beat till smooth. Add the water ,if required to make a smooth thick batter. • Add the fruit salt, stir gently and pour immediately into the greased small ring moulds and cook in the steamer for 7 minutes.cool and keep aside . For kanji- • Mix both the salts, sugar or jaggery , red chili powder, asafoetida and rai powder. • Heat 1-liter water and pour in the jar. Keep the jar in sun for 4-5days or till done. Heat oil and add all the tarka ingredients. • Let them crackle. Pour the tarka in kanji water with prepared steamed wadas before 2-4 hours of serving . • Garnish with Pomegranate seeds or boiled carrots or any vegetable or fruits while serving .
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Mahalabia, also known as Muhallebi, Muhalabia, Mahalebi, Mohallabiah, or Muhallabiyeh is a traditional Middle Eastern pudding made with milk, rice flour, sugar, and flavored with rose water. I gave this pudding a twist with flavour of thandai for celebration of Holi.
Thandai Mohallabiah with Rosy sauce
Ingredients-2 cups whole milk
¼ cup heavy cream
4tbsp cornstarch/cornflour or rice flour
2tsp thandai readymade powder or home made paste made with (almonds,saunf,rosepetals blackpepper a,melonseeds and cardamom )
1/2 cup granulated sugar, as per desired sweetness
1 tsp rose water/ or 1/4 tsp rose extract
For topping -½ cup prepared rose sauce
For garnishing
2 tbsp nuts of choice
Sweet betal leaves (optional )
dried rose petals( optional)
Method -For Rose sauce –Dilute 4 tbsps rose syrup with ½ cup of water and 1 tsp of cornflour and cook stirring constantly ,to avoid any lumps, till thick like sauce ,.Cool and keep aside for topping .
Add milk in a heavy-bottomed pan, add cream, followed with cornstarch, and sugar. Using a wire whisk, whisk the mixture very well. Make sure the cornstarch is not settled at the bottom of the pot Then, switch on the flame to medium heat.Cook the mahalabia pudding mix on medium heat, while continuously whisking the milk mixture until it begins to thicken, like a custard. This will take around 7-8minutes. Do not stop whisking, or else the cornstarch will settle at the bottom and burn, or the mixture may turn clumpy. (Continuous whisking until thickened is the only important step you need to follow while making this pudding.)
Reduce the heat to low, and continue whisking. When it coats the back of a spoon, it is done.
Remove the pot off the heat, add the flavorings like rose water and thandai powder or paste .Set aside to cool down for about 5 minutes.
Pour the mahalabia mixture into desired serving glasses . Cover the glasses with a cling wrap or aluminum foil, chill in the refrigerator for 5-6 hours or overnight for best results. Top with all ready prepared Rose sauce.
Garnish this delicious Middle Eastern milk pudding with 2 tbsp nuts of choice ,Sweet betal leaves (optional ),dried rose petals( optional).Serve chilled .
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The Rice Paper Golgappa is a modern, viral, and healthier twist on the traditional Indian street food, Pani Puri and twist on the traditional Holi treat. It utilizes Vietnamese rice paper sheets to create a crispy, gluten-free shell that puffs up instantly when fried or air-fried.
Rice Paper Golgappa
Ingredients:
• 4-5 large rice paper sheets,
• water for soaking,
• oil for spray for air fryer
• 2 boiled potatoes (mashed),
• 1/2 cup boiled chickpeas/black gram,
• 1/2 tsp red chilli powder,
• 1/2 tsp chaat masala,
• salt to taste.
Pani
• 1 cup water,
• 1 sachet jaljeera powder OR mint-coriander paste,
• boondi (optional).
Method:
1. Take two large rice paper sheets and stack them together (stacking ensures a better, thicker crunch).
2. Dip the stacked sheets into a bowl of water for a few seconds until they become soft and pliable.
3. Place the softened sheets on a flat surface and use a small circular cookie cutter or a sharp-edged bowl to cut out small circles.
1. Lightly oil the circles and air-fry at 160-170°C for 5 minutes until crisp.
4. Make a small hole in the center of the crispy rice paper puri, fill with potato-chickpea mixture, dip into spicy Pani, and enjoy immediately.
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#Holi26
This Instant Bread Malai Gujiya is a quick, no-fry dessert that mimics the taste of traditional gujiya and rasmalai. Bread rounds are flattened, stuffed with a rich, creamy sweet malai-nut mixture, shaped into gujiyas, and then dipped in a light, fragrant saffron-sugar syrup.
Bread Malai Gujiya (No-Fry/Instant)
Ingredients
For the Bread Shells:
• 6-8 White Bread Slices (fresh)
• Water or milk (for sealing)
• For the Sweet Malai & Nut Stuffing:
• ½ cup Thick Malai (milk cream)
• 2-3 tbsp Powdered Sugar (adjust to taste)
• 2 tbsp Mixed Dry Fruits (finely chopped: almonds, cashews, pistachios)
• ½ tsp Cardamom Powder (elaichi)
• 1 tbsp Desiccated Coconut (optional)
For the Saffron Sugar Syrup (Chasni):
• 1 cup Sugar
• 1 cup Water
• 4-5 Saffron Strands (kesar)
• ¼ tsp Cardamom Powder
• For Topping/Garnish:
• 1 tbsp Pumpkin Seeds (roasted)
• 2tsps Dessicated coconut
• As required Glazed cherries halves
Method
• In a saucepan, mix 1 cup sugar and 1 cup water.
• Bring to a boil, then add saffron strands and cardamom powder.
• Simmer for 4-5 minutes until the syrup is slightly sticky (one-string consistency is not necessary, just sticky).
• Turn off the heat and let it cool down to warm/room temperature.
• Heat malai for 1-2 minutes until it softens.
• Mix in the powdered sugar, chopped dry fruits and cardamom powder.
• Let the mixture cool down completely before stuffing.
• Cut off the brown edges of the bread slices.
• Using a rolling pin, flatten each bread slice as thin as possible.
• Using a round cutter or a bowl, cut the bread into round shapes.
• Apply a little milk or water to the edges of the bread circle.
• Place 1 tablespoon of the prepared malai stuffing in the center.
• Fold the bread in half to form a semi-circle (gujiya shape) and press the edges firmly to seal.
• Dip the sealed bread gujiyas into the saffron sugar syrup for just 10-15 seconds (do not soak long, or they will break).
• Remove from the syrup and place on a serving plate.
• Top generously with roasted pumpkin seeds, glazed cherries , and desiccated coconut .
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#HOLI26
Floret Sarson Ka Saag Corn Canapes
For the corn cups/florets (base):1 cup maize flour (makki ka atta/corn flour) + ¼ cup wheat flour (optional for binding) Salt to taste Warm water to knead firm dough Oil for brushing/frying (or bake) Knead into firm dough → roll thin → cut & shape into small fluted/flower cups (use tart moulds or pinch edges) → prick & bake at 180°C for 12-15 mins or shallow-fry until crisp & golden. Cool completely.For the filling:Green chutney (blend coriander leaves, mint, green chilli, ginger, garlic, lemon juice, salt, little water into smooth paste) Optional: Add a touch of boiled mashed potato or hung curd for creaminess Assembly:Place a bed of chopped veggies on serving plate: tomato, onion, cucumber, capsicum, etc. (season lightly with chaat masala/salt/lemon). Arrange the crisp corn cups on top. Fill each cup generously with green chutney. Top with grated fresh coconut (or paneer/coconut flakes), a sprinkle of fine sev or boondi, and perhaps a tiny bit of pomegranate or more chutney. Garnish plate with marigold flowers or edible flowers for that festive look. Serve immediately so the cups stay crisp. Super quick to assemble if using ready canapés/cups, but homemade makki cups give that unique yellow color and flavor!Enjoy your Holi party starter!
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#Holi26 Baked Flower Samosa with tasty cheese and aloo stuffing
Here are the ingredients:
For Dough:
Whole Wheat Flour 1 cup
Salt to taste
Ajwain - 1/2 tsp
Oil - 3-4 tbsp
Baking Powder - 1/2 tsp
1/2 boiled beetroot Puree
Water if required
For stuffing:
2 tbsp Oil
1 tsp Jeera
A pinch of Hing/ Asafoetida
1 green chilli
1 chopped onion
Green Peas 1/5 cup
1 tsp Jeera Powder
1 tsp Coriander powder
1 tsp Anardana
1/2 tsp Dry Ginger Powder
1/4 tsp Turmeric Powder
1/2 tsp chilli powder
Salt to taste
1 tbsp Garam masala paste/powder
5 Boiled Potatoes
Chopped Coriander leaves
1 tbsp dry Mint Powder
Sesame seeds - 2 tbsp
Grated Cheese - 50 gms (approx)
Oil for cooking
Steps:
1. Mix whole Wheat Flour, salt, ajwain,oil and baking Powder well until crumb like texture. Make Puree of 1/2 boiled beetroot and add into the flour mix. Add water if required and Knead a tight dough, cover & let it sit to rest for 10-15 minutes.
2. In a pan heat oil, add Jeera, hing, green chilli and chopped Onions. Saute for a minute then add green peas and cook until peas turns soft. Then add all the dry spices along with Garam masala paste. Mix it well and turn off the flame. Add mashed boiled Potatoes, coriander leaves and dry Mint Powder and mix well. Tasty stuffing is ready.
3. Make small balls of dough like a poori and roll it thin. Then apply sesame seeds on one side of thinly rolled poori and place grated cheese on the other side. Cover it with the other thinly rolled poori and press it well.
4. Cut it into four parts without cutting it from the middle. Then place the potato stuffing ball in middle and join the one part with the opposite direction part. Then join the edges of each petal. Repeat it with the other parts. Samosa is ready. Prepare all in the same way.
5. Drizzle some oil & airfry or bake at 160°C for 20 minutes or until crisp. Enjoy it with ketchup/ apricot chutney or any chutney of your choice.
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#HOLI26
Dal Dhokli Ravioli
If pheti hui coffee can become Dalgona ,
If haldi wala doodh can become Turmeric latte,
Then
Our very own desi Daal Dhokli can also become Ravioli with creamy lentil sauce. So this holi make our traditional dish with a twist .
INGREDIENTS:
FOR DAL:
Toot Dal: 1tbsp
Mung Dal :1tbsp
Masur Dal:1 tbsp
Channa Dal:1 tbsp.
Red chilly powder: 1.5 tsp
Coriander powder: 2 tsp
Turmeric powder: 1/2 tsp
Ginger garlic paste:,1/2 tbsp
Sugar: 1.5 tsp
Butter: 2 tbsp
Salt to taste
FOR RAVIOLIS DOUGH:
Gram flour (besan): 2 tbsp.
kasuri mathi 1/2 tbsp
tarmaric pinch of
Salt: 1/4 tsp
Olive oil :2 tbsp
Water to knead the dough
FOR STUFFING:
Soya crumble 1 cup
cumin powder 1 tbsp
coriander powder 1 tbsp
A pinch of salt
Oregano 1/4 tsp
Process ::::
Boil all Dals by adding salt and turmeric. Keep aside to cool.
Make ravioli dough by mixing all ingredients and kneading a soft dough.
Prepare stuffing in a pan heat oil , add soya crumble, all spices and give a good mix . Make perfect spicy crumble of soyabean.
Roll the dough and cut circular raviolis using any bowl or a cookie cutter.
Take one piece, place 1 tsp stuffing over it. Cover it using another piece. Seal the edges by pressing with a fork.
Prepare tadka for Dal by heating butter in pan.
Add onion , ginger garlic paste and cooked.
Add dry masala and cook for another 3-4 minutes. Add boiled Dal. Now add 4 to 5 tbsp soya crumble in dal .
Now add soya Stuffed ravioli in dal. Cook for 5 minutes more .
For plating first add dal then ravioli. And some crumble soya and dlice of tomato and peanut and fresh coriander .
Your Dal Ravioli ready to serve.
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#wd26
When I think about the woman who inspires me, one face always comes to my mind — my mother.
Growing up, I never realized how many silent sacrifices she made just to see us happy. Early mornings, endless work, and still a smile on her face that made everything feel better.
Her kitchen was never just a place to cook food; it was a place where love, care, and warmth were served every day. Through her actions, she taught me patience, strength, and kindness without ever asking for credit.
Today I understand that true inspiration doesn’t always stand on a stage — sometimes it stands quietly in the kitchen, shaping lives with love.
My greatest inspiration, my strongest support, my forever hero — my Mom.
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#wd26
My mother—her grit, warmth, and quiet strength inspire me every day.My mother is the woman who inspires me most. She never made grand speeches—she showed up: working long hours, still remembering small things that mattered to us, and meeting setbacks with calm humor instead of complaint. I learned resilience from watching her keep going, kindness from how she treated neighbors, and courage from the way she’d try again without fanfare. Her steady example—more action than advice—quietly set my compass, and I carry it with me in everyday choices.
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#wd26
I am my own inspiration because everything I create, learn, and overcome begins with me. My kitchen is my laboratory, my comfort zone, and sometimes even my battlefield — and through it, I’ve discovered strengths I didn’t know I had. In My Kitchen, I am: The creator — turning simple ingredients into something meaningful. The problem-solver — adapting, experimenting, fixing what didn’t work. The nurturer — feeding not just myself but my confidence and creativity. The learner — every dish teaches me patience, courage, and precision. Here, I don’t wait for validation. The aroma of my effort is my applause. My growth is visible in every new recipe I master and every mistake I turn into mastery. 🌱 Beyond My Kitchen Outside the kitchen, the same qualities shape who I am: Resilience — because failures only make me better. Self-belief — because I’ve seen myself rise from my own doubts. Independence — because I trust my instincts and build my own path. Creativity — because life, like cooking, is a blend of choices, flavors, and courage. I inspire myself because I know the journey I’ve walked — the struggles I don’t speak about, the quiet victories no one else sees, the persistence that keeps me moving. ✨ The Real Reason I am my own inspiration because I’ve watched myself grow — into someone who tries, fails, learns, improves, and still shows up with heart and hope. Today i am a proud leader in my professional journey empowering teams committted to excellence. Being a daughter keeps me grounded and connected to my roots. As a sister i have strengthened my ability to mentor and support. As a wife i value mutual respect and balance my worklife and family time. I am proud that i wear meaningful roles where as a mother ai strive to create a nurturing and encouraging space for my son to make him a good human being
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#HOLI26 3 tier Holi cheese cake For Cheesecake Base:
1.5 cups digestive Biscuit crumb
2 tbsps sugar powdered
5 tbsps butter melted
Ingredients for rose cheesecake layer:-
1/2 Cup cottage cheese fresh
1/4 cup yogurt thick
1/2 cup whipping cream
1/2 cup sugar
2 tbsp rose sprup
1 tbsps gelatin (bloomed in 1 tbsp boiling water)
1 tbsp rose water
2 tbsp rose petal
Ingredients for saffron cheesecake layer:-
1/2 Cup cottage cheese fresh
1/4 cup yogurt thick
1/2 cup whipping cream
1/2 cup sugar
1 tsp saffron soaked in warm 1 tbsp milk
1 tbsp gelatin (bloomed in 1 tbsp boiling water) 1/2 tsp vanilla bean paste
1-2 tbsp pistachio
Ingredients for Thandai cheesecake layer:
1/2 Cup cottage cheese fresh
1/4 cup yogurt thick
1/2 cup whipping cream
1/2 cup sugar
1/2 tsp cardamom essence
3 tbsp thandai paste
1 tbsps gelatin (bloomed in 1 tbsp boiling water)
Instructions for cheesecake base:-
In a bowl mix together the biscuit crumbs, sugar, and melted butter. Press onto the bottom of a well greased 8 inch spring form pan. Place in the refrigerator to set while you make the filling.
Instructions for rose cheesecake (1 layer) :-
In a blender blend cheese, yogurt, cream, sugar, gelatin mixture, rose petals and rosewater until everything is well incorporated. Now add rose syrup and give one more whisk. Pour the mixture into the biscuit base , smooth the top.Cover and refrigerate for at least 2-3 hours.
Instructions for saffron cheesecake (2 layer):-
In a blender blend cheese, yogurt, cream, sugar, gelatin mixture,vanilla bean paste and pistachio until everything is well incorporated. Now add saffron infused milk, and give one more whisk. And Pour the mixture on the first layer, smooth the top.Cover and refrigerate for at least 2-3 hours.
Instructions for thandai cheesecake (3 layer):-
In a blender blend cheese, yogurt, cream, sugar,cardamom essence and gelatin mixture until everything is well incorporated. Now add Thandai paste and give one more whisk. And Pour the mixture on the 2 layer, smooth the top.Cover and refrigerate for at least 2-3 hours. And finally Garnish with rose petals, pistiaco, saffron . And serve
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Chole Aloo Dahi Papdi Chaat
#Holi26
Chole Aloo Dahi Papdi Chaat is a flavourful,crispy,sweet and tangy street food and is popular all over India.Simple kitchen staples are assembled to create a mouthwatering snack which is topped with chilled yogurt or dahi and drizzled with green and tamarind chutney.
Ingredients:
1 cup chole( chickpeas) boiled
1 potato boiled and cubed
1 onion chopped finely
1 tomato chopped
1 small cucumber chopped
1/2 cup thick yogurt
1 tsp chaat masala
1 tsp roasted jeera ( cumin) powder
1/4 tsp red chilli powder
2 tbsp sweet tamarind dates chutney
2 tbsp green ( pudina and mint) chutney
1 lemon
1 green chilli chopped finely
As per taste salt
10-12 papdi
Method:
Soak chickpeas overnight. Next day pressure cook it with 2 cups water, 1 pinch baking soda, and 1/2 tsp salt, upto 4-5 whistles. Open lid when pressure releases on its own.The chickpeas should be soft but not mushy.Set aside
Cube the boiled potato into small pieces.Chop finely, tomato, cucumber, onion and coriander.
For making papdi:
Mix 3/4 cup maida with 1/4 cup wheat flour.Add 1/4 tsp salt, 1/4 tsp ajwain, 1/2 tsp baking powder, and 2 tbsp refined oil.Mix well and add 1/2 cup water gradually or as needed.Knead into a pliable dough.Cover and set aside for 10 minutes.Later Divide the dough into 3 parts and roll out a thin chapati.Prick with a fork and cut into rounds with a cookie cutter or lid.Heat oil and fry papdis in low flame till crispy and golden brown. Remove from oil and spread on a kitchen tissue. Cool and sprinkle chaat masala.and store. Optionally store-bought papdis may be used.
Add 2 tbsp powdered sugar to the chilled yogurt.Whisk the yogurt till smooth.Add some chaat masala, roasted cumin powder, red chilli powder, black salt and whisk till mixed well.Refrigerate.
For making chaat :
Spread a layer of boiled chickpeas.Add cubed potatoes, onion,cucumber and tomato.Arrange few papdis around the plate.Drizzle chilled yogurt.Top it with green and tamarind chutney. Sprinkle some lemon juice, chaat masala, black salt, roasted cumin and red chilli powder.Garnish with chopped coriander and serve chilled immediately. From sour to sweet, tangy to spicy,this chaat has all the flavours in one dish and perfect for any parties and special occasions like Holi. So dig in the flavours of this yummy chaat and relish with your loved ones !
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Crispy Palak ke Pakore – a simple homemade delight 💚
Fresh spinach coated in a flavorful gram flour batter and fried till perfectly golden and crunchy. Perfect snack to enjoy with hot chai 😍
#holi26
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#WD26
My mother is the most special person in my life and the backbone of our family. She is a symbol of unconditional love, patience, and strength, working tirelessly from morning till night to ensure our comfort without expecting anything in return. She is my first teacher, guide, and best friend, always encouraging me to be honest and hardworking. My mother wakes up early, manages household chores, prepares delicious meals, and takes care of everyone\'s needs. She acts as a constant source of inspiration, teaching me to face challenges with a positive attitude and to learn from my mistakes. Whenever I feel low or worried, her gentle words and comforting hugs provide me with immense strength and confidence. Beyond caring for the family, she is also understanding and patient, guiding me to make the right choices in life. Her sacrifices and dedication to our well-being make me deeply admire her. She holds our home together with kindness and love, creating a safe and happy environment. In conclusion, my mother is a blessing from God, and I am truly grateful to have her. She is my role model, and I aspire to be like her—kind, strong, and caring. I love my mother very much and always pray for her good health and happiness.❤❤
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#Holi26 Holi Special No-Fry Dahi Vada (Made in Idli Pan)
Ingredients
For the Vada
½ cup urad dal (soaked for 4–5 hours)
½ cup moong dal (soaked for 4–5 hours)
1 small piece ginger
1 green chilli (optional)
Salt to taste
¼ tsp black pepper powder
For the Dahi Mixture
2 cups fresh curd (dahi)
1–2 tbsp sugar (optional)
Salt to taste
Roasted cumin powder
Red chilli powder
For Garnishing
Tamarind chutney
Dhaniya–pudina chutney
Pomegranate seeds
Bhujiya sev
Beetroot puree (for decoration)
Chaat masala (optional)
Method
Soak the dal: Wash and soak ½ cup urad dal and ½ cup moong dal for about 4–5 hours.
Prepare the batter: Drain the dal and grind it with ginger and green chilli using very little water to make a thick batter. Add salt and black pepper powder. Beat the batter well so it becomes light and fluffy.
Prepare the idli pan: Grease the idli pan moulds lightly with oil.
Cook the vadas: Pour small portions of the batter into the idli moulds and steam them for about 10–12 minutes until they are soft and cooked.
Soak the vadas: Take the cooked vadas out and place them in warm water for about 5 minutes. Then gently squeeze out the extra water.
Prepare the dahi: Whisk the curd with salt, sugar (optional), and roasted cumin powder until smooth and creamy.
Assemble the dish: Place the soft vadas in a serving bowl and pour the dahi over them.
Garnish: Add tamarind chutney, dhaniya–pudina chutney, pomegranate seeds, bhujiya sev, and decorate with beetroot puree to give a colorful Holi look.
Why My Recipe is Special for Holi
My recipe is healthy because the vadas are not deep-fried and are made in an idli pan. The mix of urad dal and moong dal makes them soft and tasty, and the colorful toppings represent the joyful colors of Holi.
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#Holi26
Holi Special Stuffed Dahi Bhalla (Sweet & Tangy Surprise Inside)
Celebrate the festival of colors with this unique Holi Special Stuffed Dahi Bhalla. Soft lentil dumplings are filled with a delicious stuffing of paneer, raisins, cashews and grated paneer. When cut, the bhalla reveals a delightful surprise of honey-coated dry fruits that create a perfect sweet and tangy flavor. Served with chilled yogurt and traditional chutneys, this festive dish is creamy, flavorful and perfect for Holi gatherings.
Time
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Servings
4–5 servings
Cuisine
Indian Festive Cuisine
Ingredients
For Bhalla Batter
1 cup urad dal (soaked 5–6 hours)
Salt to taste
½ tsp cumin seeds
Oil for frying
For Stuffing
½ cup grated paneer
2 tbsp chopped cashews
2 tbsp raisins
2 tbsp honey
1 tbsp finely chopped dry fruits
Pinch of salt
For Serving
2 cups thick chilled yogurt (curd)
2 tbsp tamarind chutney
2 tbsp green chutney
½ tsp roasted cumin powder
Red chili powder (optional)
Black salt
Fresh coriander leaves
Extra chopped dry fruits for garnish
Instructions
Prepare the Batter
Grind soaked urad dal into a smooth fluffy batter. Add salt and cumin seeds and mix well.
Prepare the Stuffing
In a bowl mix grated paneer, cashews, raisins and chopped dry fruits. Add honey and mix gently.
Shape the Bhalla
Take a small portion of batter in your palm, place a little stuffing in the center and cover it with batter to form a round ball.
Fry the Bhallas
Deep fry the stuffed bhallas in medium hot oil until golden and crisp.
Soak in Water
Remove and soak them in warm water for 5 minutes, then gently squeeze excess water.
Prepare the Dahi Bhalla
Place bhallas in a serving dish and pour chilled yogurt over them.
Add Toppings
Drizzle tamarind chutney and green chutney. Sprinkle roasted cumin powder, black salt and chili powder.
Garnish
Top with chopped dry fruits and coriander leaves.
When you cut the bhalla, the honey-coated dry fruits filling comes out, giving a delicious sweet and tangy festive taste.
Nutrition (Approx per serving)
Calories: 210 kcal
Protein: 8 g
Carbohydrates: 24 g
Fat: 9 g
Fiber: 3 g
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#Wd26
She is house my house help ,name Geeta,but i am calling her Geeta with yellow scooty..Very Jolly and optimistic,mother of 3 kids. She is younger than me and whenever I am upset or tensed didi what happened ?why r u upset today.she is the mirror of reality,though she doesn\'t have one portion meal a day,still laughing. Her husband got paralysis during corona period.
The lesson i learnt ____ By possessing everything one can Happy, but the real strength is Happy in a tough time. Thanks dear Geeta.
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#Holi26 Strawberry Energy Delight: Sattu–Makhana Laddu & Strawberry Dry Fruit Smoothie (Vegan) .
1️⃣ Sattu & Dates Energy Laddu
Ingredients
1 cup sattu (roasted gram flour)
1 cup soft dates (khajoor), seeds removed
2–3 tbsp ghee
2 tbsp chopped nuts (almonds, cashews, pistachios)
1 tbsp sesame seeds (optional)
½ tsp cardamom powder
Method
Roast the sattu
Heat 1 tbsp ghee in a pan and roast the sattu on low flame for 2–3 minutes until aromatic.
Cook the dates
Add chopped dates with a little ghee and cook for 1–2 minutes until soft and sticky.
Mix ingredients
Add roasted sattu, chopped nuts, sesame seeds, and cardamom powder. Mix well.
Shape the laddus
While the mixture is warm, take small portions and roll into round laddus.
2️⃣ Strawberry Makhana & Dry Fruit Smoothie (No Milk)
Ingredients
1 cup fresh strawberries (washed and chopped)
8–10 makhana (fox nuts)
6–8 almonds
4–5 cashews
2 dates
Method
Roast the makhana
Dry roast the makhana for 1–2 minutes until crisp and let them cool.
Blend the ingredients
Add strawberries, roasted makhana, almonds, cashews, and dates to a blender.
Blend until creamy
Blend well until it becomes a thick, creamy smoothie. The juice from strawberries helps in blending, so no milk is needed.
Serve fresh
Pour into a glass or bowl and enjoy immediately.
✨
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#Holi26 Nutri-Oats Power Pancakes (Healthy, No Atta & No Egg)
Ingredients
1 cup oats (ground into oat flour)
2 tbsp curd (yogurt)
2 tbsp chopped nuts (almonds, cashews, or walnuts)
1–2 dates (optional, for natural sweetness)
½ tsp baking powder
A pinch of salt
Little water to adjust the batter
1 tsp ghee or oil for cooking
Method
Prepare oat flour
Grind the oats in a blender until it becomes a fine flour.
Make the batter
In a bowl, mix oat flour, curd, baking powder, salt, and chopped nuts. Add a little water and mix to form a smooth batter.
Add sweetness (optional)
Add finely chopped or crushed dates if you want a naturally sweet taste.
Cook the pancakes
Heat a non-stick pan and lightly grease it with ghee or oil. Pour a small ladle of batter and spread slightly.
Flip and cook
Cook on medium flame until golden brown, then flip and cook the other side.
Serve
Serve warm with fresh fruits, honey, or nut butter.
✨ These Nutri-Oats Power Pancakes are fiber-rich, wholesome, and perfect for a healthy breakfast. 🥞🌱
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#Holi26*Malpua with Rabdi Twist*
Ingredients.... 5 bread, 2 bananas, 5 dates, 1/2 cup milk 1/2 teaspoon fennel, 5 peppercorns, Ingredients for Rabdi....... 1 liter milk, 5 dates, saffron, 1 teaspoon sugar, Crush red dragonfruit Orange syrup for serving I have made it by adding 1 teaspoon sugar to fresh orange and boiling it. Method...... Crush dates and bananas in a mixer with milk and make a paste. Add bread pieces to it and crush it. Make a batter. Add fennel and pepper to it. Put ghee in a non-stick pan and take out small Alpua. How to make rabdi... Boil milk on low heat till it reduces to half then add crushed dates and boil for 2 minutes then add saffron and sugar and let it boil for 5 minutes. The rabdi is ready. Now when the rabdi cools down, add some crushed red dragonfruit to it. And let some rabdi remain like that. Now put one malpua in a plate and pour orange syrup on it and pour the rabdi with dragonfruit then put another malpua and pour orange syrup on top and pour white rabdi and have prasad.
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My mom
First pic is of my mom . She gave birth to me having so many difficulties in life still she chose to give me birth. She taught me to talk walk and how to live life. She truly deserves to be happy and healthy.
#wd26
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#wd26
\"My Masi was my inspiration, she loved me a lot. It\'s been 4 years since she passed away, but she\'s still in my heart. She brought me up since childhood, she loved me so much. She never married, she considered me her own child. Whenever I was in trouble, she stood by me. Me had many medical problems, but she stood by me and took care of me a lot. I want to be like her, selflessly loving and caring for others 65;️
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The woman who inspires me the most is my mother. Since our childhood, she has always done everything for our family with love and dedication. Along with my father, she faced every ups and downs of life with strength and courage. While managing all the household responsibilities, she also worked from home and contributed to the family income with hard work and determination. She not only took care of all our needs but always made sure we were happy, well-fed, and surrounded by love. She never spoke badly about anyone and taught us kindness, patience, and strong values. She even helped me raise my son and gave both of us beautiful values and endless care. Whatever I am today is because of her teachings and sacrifices. Today, she is not well and facing health challenges, yet she still tries to help everyone with a smile. Her strength, selflessness, and pure heart inspire me every single day. Words are never enough to describe everything she has done for us. She is my biggest inspiration — in and beyond the kitchen.
#wd26
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#HOLI26 Healthy and delicious, Khandvi is a light Gujarati snack made with gram flour (besan) and yogurt. To prepare it, take 1 cup besan, 1 cup curd, and 2 cups water in a bowl. Add ½ teaspoon turmeric powder, 1 teaspoon ginger-green chilli paste, and salt to taste. Mix everything well until the batter becomes completely smooth and lump-free. Pour this mixture into a pan and cook it on medium flame while stirring continuously so that no lumps form. After a few minutes the mixture will start thickening; keep stirring until it becomes smooth and spreadable. Quickly spread a thin layer of this cooked batter on the back of a plate, tray, or clean kitchen counter. Allow it to cool for 2–3 minutes, then cut it into long strips and gently roll each strip to form beautiful khandvi rolls. For tempering, heat 1 tablespoon oil in a small pan, add 1 teaspoon mustard seeds, 1 teaspoon sesame seeds, and a few curry leaves, and pour this tempering over the rolls. Finally garnish with grated coconut and chopped coriander leaves. Soft, melt-in-the-mouth Gujarati khandvi is ready to serve. 🌿
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#wd26
My mother was my greatest inspiration.
She didn’t just teach me how to work, but how to put love and warmth into everything I do.Whatever I am today is because of her teachings and values.Mom, you will always live in my heart…Every lesson you gave me still lights my path. ❤️
I learnt cooking from my mother. Whenever she cooked food, she would say sit beside me and learn. She never burdened me with work, she would just say learn everything so that in future she does not say to you that your mother did not teach you anything. If my mother were alive today, she would have been very happy to see that her daughter can make so many things, from Khastar to sweets, because my mother loved sweets very much.
I miss you so much mummy 🥲🥲
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Recipe Name... Motichoor Sandesh Cup
#Holi26
Ingredients...
Besan... 2cup
Pinch of salt
Red food colour...2 drops (optional)
Roasted Watermelon seeds... 1tbspn
Water ...1 cup
Oil for deep fry
For Sugar syrup
Sugar... 1 cup
Water...1/2 cup
For Sandesh...
Mawa ...150gm
Desiccated coconut...50gm
Sugar... 50 gm
Cherry for decoration
Method...
In a mixing bowl take besan, salt & food colour. Mix it well & slowly add water to make a thick batter without any lump.
Heat oil & add small portion of besan batter using a spatula. Fry it well & make it little cool.
Then take all the fried besan in a mixing jar & coarsely grind it.
In a kadhai add sugar & water. Boil it well & make a semi thick syrup ( no need to make one string, just make a little sticky).
Add the grinded besan in syrup, cook it for few minutes,add watermelon seeds,mix it well & switch off the flame. Leave it for 15mins or till it will observe the syrup.
Make it little cool & then take some small mould. Fill the mould with some motichoor mixture leave the middle portion.
Keep it in fridge for sometime to set the cup.
In the mean time in a hot pan add sugar & leave it to make caramel. Within a few minutes it will start to melt & became red in colour. Gently add grated Mawa & desiccated coconut. Mix it well & cook it for few minutes. Make it little cool then.
Now take the motichoor cup & fill it with Sandesh topping with chopped cherry.
Delicious Holi dessert is ready to serve.
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Thandai Parfait 🩷💚🧡
Since thandai is such an iconic drink enjoyed during Holi, I wanted to bring those familiar flavours into a dessert. I created a chilled parfait using a rabdi base, infused with saffron, nuts, and warm aromatic spices that reflect the classic thandai profile. It’s served over colourful white chocolate crumb for a bit of crunch and finished with pistachios, almonds, and rose petals, capturing the colours and festive spirit of Holi.
Serves: 4 small parfaits
Preparation Time: 20 minutes (plus 2-3 hours for setting)
Ingredients:
For the Parfait:
- Milk (full-fat) - 2 liters
- Thandai masala - 5-6 tbsp
- Sugar - 6 tbsp
- Gelatin - 1 tbsp
- Water - 3 tbsp
For the Thandai Masala:
- Almonds - 4 tbsp
- Pistachios - 3 tbsp
- Black peppercorns - 1 tbsp
- Fennel seeds - 1 tbsp
- Green cardamom - 8 pods
- Melon seeds - 2 tbsp
- Poppy seeds - 2 tbsp
- Saffron - a pinch
- Dry rose petals - 2 tbsp
- Ginger powder - 1 tsp
- Nutmeg (grated) - 1/4 piece
For the White Chocolate Crumb:
- Caramelised white chocolate - 200g
- Food color - few drops
Instructions:
For the Parfait:
1. Soak gelatin in water for 5 minutes until it blooms.
2. Blend all the Thandai Masala ingredients into a fine powder.
3. Heat milk in a pan until slightly reduced, then add sugar and stir until dissolved.
4. Mix in the Thandai Masala and let it infuse for 5 minutes. Strain to remove coarse bits.
5. Stir in bloomed gelatin until fully dissolved.
6. Pour into a mold or ring and freeze for 4-6 hours until set.
For the White Chocolate Crumb:
1. Divide the caramelised white chocolate into batches and mix each with a different food color. You can use any color of your choice.
Assembly:
1. Spread the caramelised white chocolate crumb on a serving plate.
2. Unmold the Thandai Parfait disc and place it on top.
3. Garnish with slivered almonds, melon seeds, and rose petals.
#Holi26
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हल्दीराम वाली नागपुर संतरे की बर्फी सिर्फ 15 मिनट में बना कर तैयार करे, Holi special Nagpur Orange Burfi, Santre ki Barfi Nagpur orange barfi Ingredients: · 5 orange · ½ cup milk · 1 milk powder · 1 tsp ghee · ¾ cup sugar · 1 & ½ cup desiccated coconut Method: · Peel and remove unwanted skin orange · In a pan add ½ cup milk, 1 milk powder, 1 teaspoon ghee mix well until it binds together then remove the khoya in a bowl · In a pan add orange pulp, mesh it well then add ¾ cup sugar mix well then add 1 & 1/2 cup desiccated coconut, add khoya mesh it well then cook until the bubbles disappear · Grease thali with ghee set the orange mixture onto let it cool · Cut and serve delicious Nagpuri orange barfi
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#Holi26
“This is my healthy non-fried Golden Garden Lauki Tikki, made with fresh bottle gourd and aromatic spices. It is lightly roasted to keep it nutritious yet crispy, served with fresh herb chutney for a refreshing flavour.”
Golden Garden Bottle Gourd Tikki (Non-Fried)
Ingredients
1 cup grated bottle gourd (lauki) – squeezed to remove excess water
2 tbsp roasted gram flour (besan)
2 tbsp bread crumbs or oat powder
1 small boiled potato (for binding)
1 tbsp finely chopped onion (optional)
1 tsp ginger–green chilli paste
½ tsp turmeric powder
½ tsp red chilli powder
½ tsp black pepper powder
½ tsp garam masala
1 tbsp fresh coriander leaves (finely chopped)
Salt to taste
1 tsp oil (for roasting)
Method -
Grate the bottle gourd and squeeze out all the excess moisture using your hands or a cloth.
In a mixing bowl, combine the grated bottle gourd, mashed boiled potato, roasted besan, bread crumbs, ginger-chilli paste, chopped onion, coriander leaves and all the spices.
Mix everything well to form a soft mixture. Shape the mixture into small round tikkis. Lightly coat them with bread crumbs for extra crispiness if desired.
Heat a non-stick pan and brush it lightly with oil.
Place the tikkis on the pan and cook on low to medium heat, turning occasionally until both sides become golden and crisp.
Serve hot with mint-coriander chutney or yogurt dip.
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#wd26
Someone who inspires lives in the heart forever and that’s what I can say for my mother ,my first guru for everything in life including cooking
She may not be in the body now but she’s with me every moment ,speaking and guiding from within
Cooking is one of the life skills which I picked up from her naturally and she taught how it should be done with love ,not as a chore and to remember MA Annapurna before starting work in the kitchen and the importance of chanting mantras while cooking as that makes the food divine and healthy for the family
The tips and little tricks to make food look and taste good together with giving variation were also instilled in me by her .till date when I am adding salt and spices while cooking ,I feel her saying …bas beta …and my hand stops there ,leading to perfect saltiness and spiciness as needed in that dish
Her guidance to me was what helped me to look after her and ( give her food which was similar to that which she had taught me to cook ) when she was in a wheelchair during the last stage of her life
God could not be felt always so he made Mothers
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#Holi2026 For Outer Cover:
2 cups maida (all-purpose flour)
4 tbsp ghee (moyan)
Pinch of salt
Water (as needed)
For Filling:
1 cup mava/khoya (grated)
½ cup powdered sugar
¼ cup chopped almonds
¼ cup chopped cashews
2 tbsp raisins
2 tbsp chironji (optional)
½ tsp cardamom powder
1 tbsp desiccated coconut (optional)
For Frying:
Ghee or oil
👩🍳 Method
1️⃣ Prepare Dough
Mix maida, salt & ghee.
Rub well until crumbly.
Add water gradually and knead into a stiff dough.
Cover and rest for 20–30 minutes.
2️⃣ Prepare Filling
Lightly roast mava on low flame until slightly aromatic (do not brown).
Let it cool completely.
Add powdered sugar, dry fruits, coconut & cardamom.
Mix well.
3️⃣ Shape Gujia
Roll small puris.
Place 1–2 tbsp filling in center.
Fold into half-moon shape.
Seal edges with water and press using fork or gujia mould.
4️⃣ Fry
Heat ghee on medium-low.
Fry gujias on low flame until golden and crispy.
Cool completely before storing.
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#Holi26
Crispy Khaja
For Dough:
2 cups flour
1/2 cup Ghee
Water as required
For Paste:
2 tbsp Ghee
2 tbsp flour
For Sugar Syrup:
1 cup Sugar
1/2 cup Water
Few drops Lemon juice
Sugar Syrup: Take the sugar and water in a pan. Bring it to a boil and add the lemon juice. Simmer the syrup for 7-8 minutes till a syrup of 1 string consistency is obtained. For Paste, mix Ghee & All Purpose Flour & make a paste. Take the Flour in a bowl and add the ghee. Rub the ghee well into the flour till you have a mixture of crumbly texture. Add a little water at a time and knead a dough of stiff consistency. Divide the dough into 6 equal sized balls. Roll out each ball into a large thin chappati. Apply paste on 1 Chapati then put another Chapati on it & apply paste on it as well. In the same way join 6 Chapatis together then make a roll. Cut their ends & cut the roll inot 1/2inch thick pieces. Heat oil in a pan to medium hot. Press the pieces slightly & fry them in the medium hot Oil. Reduce the heat after adding the khaja and fry them till the bubbling is reduced and the khaja is pink in colour. Remove the khaja and cool slightly. Soak the fried Khaja in the lukewarm Sugar Syrup for about 2 minutes and remove.Cool completely till the syrup solidifies over the Khaja. Enjoy
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#Holi26
Dishname Moogdal Mava halwa
Ingredients :-
300 g moong dal
300 g mava(khoya)
300 g ghee
For sugar syrup :-
300 g sugar
1/2 cup water
1 /2 tsp cardamom powder
For garnish :-
1tbs chopped almonds
1tbs chopped cashew
1 tbs dry rose petals
Method:- First of all Clean, wash and soak the yellow moong dal in enough water in a bowl for 4 hours. Drain well and blend in a mixer to a smooth paste without using water.( If needed add 1 spoon water)
Heat the ghee in a pan, add the dal paste mix well. Stir continuously medium to low heat the mixture until you get good aroma out of it or till it gets light brown colour or the ghee starts separating from the mixture. It takes about 35-40 minutes to roast the lentils.
Now add mava (khoya) mix well and cook for a 2 minutes. Transfer the mixture into a bowl and keep aside.
For sugar syrup :Combine the 1/2 cup of water and sugar in a deep non-stick pan, mix well and cook on a medium flame till it gets a one string consistency, while stirring occasionally.
Add the sugar syrup to the moong dal mixture and cook it further for a minute. Add the cardamom powder and dry fruits mix well.
moong dal halwa is ready.
Enjoy.
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#Holi26
Gulkand and Mawa_stuffed Gujiya
Happy Holi 💐💐💐💐
Gulkand -mava stuffed guzia is an interesting way of making guzia made with mava, gulkand and lots of dry fruits stuffing. The deep fried guzia is more attractive and tasty. Ingredients::-
1 cup-all purpose flour
1/4 cup-ghee
200 gm- mava
1/2 cup-powdered sugar
1tsp- cardamom powder
2tbsp-cashew chopped
2tbsp- raisin chopped
2tbsp- pistachios chopped.
2tbsp- almonds chopped
1 tbsp- gulkand
Oil or ghee for frying
Silver berq as required
Water as required
Method;;--
👉in a bowl add mava, powdered sugar,gulkand, chopped nuts, and cardamom powder and mix. Cover and keep aside.
👉in another bowl add all purpose flour, and 1/4 cup ghee and knead a soft dough adding with sufficient water. Cover and keep rest for 10 minutes
👉for preparing guzia make medium sized ball from all purpose flour dough. With the help of rolling pin roll the slightly thick round shape puris.
👉now place 1 tbsp of prepared gulkand ,dry fruits mava stuffing. Shape the guzia with your hands or with mould. Make all guzia like this.
👉heat oil or ghee in a kadhai and fry guzia on medium hot oil till golden brown in color. Drain over the kitchen towel to remove excess oil or ghee.
👉garnish with silver berq and enjoy with your family and friends on Holi festival.
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#Holi26
Dish name - Almonds and saffron milk
Ingredients -👇
2 cup- milk
10-12- almonds ( soaked and peeled)
8-10- saffron strands
1 tbsp- honey
Method .👇
👉In a blender add milk , almonds , saffron thread and honey.
👉Blend until smooth. Remove from blender
👉and serve Garnish with chopped almonds and saffron.
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#Holi26
Dish _ Watermelon Juice
Ingredients 👇
🥗3 cup- seedless Watermelon pieces
🥗2 tsp- fresh lime juice
🥗1/2 tsp- jinger juice
🥗1/2 cup- sugar
🥗Mint leaves as required
🥗ice cubes as required
Method 👇
✍️In a blender add Watermelon pieces and blend until smooth.
✍️Strain the juice with the help of strainer.
✍️Transfer the juice in a bowl and add fresh lime juice, ginger juice and sugar. Mix till suger dissolve. Add ice cubes
✍️Serve garnish with mint leaves.
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Kesariya Thandai
As the spring heat arrived, the kitchen hummed with the rhythmic grinding of almonds and fennel. Vibrant saffron strands infused the milk with a golden glow, while the scent of crushed rose petals filled the air. One chilled sip of this creamy Kesariya Thandai was a refreshing, spiced celebration of tradition.
Serves: 4
Preparation time: 10 min
Ingredients:
1 Liter Amul Gold Milk
4 tsp Rock Sugar (Mishri)
2 tsp Dried Rose Petals
8 tsp Thandai Masala:
1/2 cup Almonds
1/2 cup Cashews
1/2 cup Pistachios
2 tsp Fennel Seeds
2 tsp Poppy Seeds (Khus Khus)
2 tsp Melon Seeds
5 pieces Cardamom
5 pieces Black Peppercorns
15 strands Saffron (Kesar)
1/2 tsp Cinnamon Powder
1/2 tsp Nutmeg Powder
For Garnish:
4 pieces Fresh Rose Petals
6-7 strands Saffron
Instructions:
1. First heat the milk. Add the powdered sugar and saffron threads to it and let it boil until it thickens a little. Now let the milk cool down normally.
2. Meanwhile, let\'s prepare the Thandai masala. Heat a pan for two minutes, then turn off the gas and roast the cashews, almonds and pistachios in it. Then roast the poppy seeds, fennel, cinnamon, pepper and caraway seeds for a minute. Then add the rose petals and saffron threads to it. Now let it cool on a plate.
3. Mix all the ingredients and grind them coarsely in a mixer jar. Then add cinnamon powder and nutmeg powder and mix. The basic masala for cold is ready.
4. The milk has cooled down to normal. Leave the milk to cool in the fridge. Add 2 teaspoons of Thandai masala powder to a glass of cold milk and stir well. Pour the saffron Thandai. Serve it in a glass. Garnish it with rose petals and saffron. Enjoy the Thandai.
#HOLI26
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**Romanian Sarmale** **Ingredients:** Whole cabbage, chopped onion, mutton mince paste, halved cherry tomatoes, tomato paste, chopped dill, chopped parsley leaves, salt, black pepper, chili flakes, a little chopped thyme, white oil. **Method:** 1. Take a large pot with plenty of water, add salt, dill, and thyme, and bring it to a boil. Slightly blanch the whole cabbage in the water, separate the leaves, and immerse them in cold water. 2. Heat white oil in a pan and sauté chopped garlic, onion, tomatoes, mutton mince paste, salt, black pepper, chili flakes, and dill thoroughly. Set aside. 3. In the same pan, heat white oil and sauté chopped garlic, onion, boiled cabbage (chopped), salt, black pepper, chili flakes, dill, parsley, and chopped tomatoes until lightly fried. Remove from heat. 4. Cut the blanched cabbage leaves in half, place a portion of both types of prepared fillings, roll them up, and steam lightly. Your Romanian Sarmale is ready to serve!
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#wd26
My sister has been one of the most constant and beautiful blessings in my life. From childhood until today, she has walked beside me through every phase, every challenge, and every joyful moment. Growing up together, we shared not only memories but also lessons, strength, and endless support for one another. She has always been someone I could lean on, someone who understood me without the need for many words. Her presence, encouragement, and love have shaped the person I am today in so many ways. In moments when life felt overwhelming, she stood beside me with quiet strength, reminding me that I was never alone. She has been more than just a sister to me—she has been a friend, a guide, and a source of comfort throughout my journey. I am deeply grateful for the bond we share and for the role she has played in shaping my life. On this Women’s Day, I celebrate not only the incredible woman she is, but also the love, strength, and inspiration she has brought into my life since the very beginning.
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#wd26
The woman who inspires me is my Mom . She is the strongest pillar of our family. She like a friend to me , I can talk to her about everything . She is a great cook , i have learnt so many traditional recipes from her . She used to cook 56 dishes on Annakoot , all my friends used to come and have bhog . Till date all my friends remember her delicious dishes . Her motto of life is to live very simple , never hurt anyone and be patient , everything will be alright . Thank you Mom for everything , love you .
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#wd26
My inspiration is my mother—someone who is less of a parent and more of a friend to me. She raised us single-handedly right from our childhood. My father passed away when I was just ten years old, yet she never once let us feel his absence. She stood by me at every step of the way; whenever a challenge arose, she would gently and lovingly guide me, teaching me how to move forward in life and never to lose my composure in the face of adversity. She taught me the little nuances of daily life, as well as how to accomplish great things. There was no task my mother wouldn\'t undertake—whether it was sewing, knitting, applying *mehndi*, or engaging in social work, she was always at the forefront. She instilled in me that same spirit, teaching me to excel in every field I pursue. She taught me the subtle tricks of cooking—skills that prove incredibly useful in my life today. It is entirely thanks to her that I am now an expert in the culinary arts and have achieved a significant standing in this field. Even today, my mother and I share a bond akin to that of two close friends. To me, my mother represents my strength, my courage, and my entire world; with her by my side, anything and everything is possible. I pray to God that everyone may be blessed with a mother like mine—and that, in every lifetime to come, I too may have the privilege of having her as my mother.
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#ES1
Mix veg and paneer stuffed paratha
A wholesome paratha filled with a flavorful stuffing of mixed vegetables and soft paneer, perfectly spiced and cooked until golden and crisp. Best enjoyed with curd, pickle, or a dollop of butter.
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#ES1
Rawa peas appe
Soft and fluffy rawa peas appe made with semolina and sweet green peas, lightly spiced and perfectly cooked until golden. A healthy and delicious snack for any time of the day.
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#IOP
HOLIGE (PURAN POLI) UGADI SPECIAL
Holige/ Puranpoli is a traditional Indian sweet flatbread more specific to Karnataka, Goa and Maharashtra made during festivals. It is made using flour, lentils, jaggery and cardamoms.
NEEM JUICE (Ugadi special) Ugadi or Gudi Padwa marks the beginning of spring and is considered a very auspicious time. It also marks the Hindu New year. A mixture of neem and jaggery are eaten this day, which are very healthy by their inherent nature. The significance of this mixture is that basic essence of life itself, which is a combination of bitter and sweet! Neem is bitter in nature, while jaggery is sweet.
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: *Kalakand Mithai Recipe* Ingredients: - Milk: 2 kg - Sugar: 1 bowl - Tartaric acid (Tartary): 1/2 tsp - Almond flakes: 5-7 - Pistachio flakes: 8-10 - Saffron threads: 8-10 - Cardamom powder: 4-5 Method: 1. Boil 1 kg full-fat milk on gas until it reduces to half. 2. On another gas, boil 1 kg milk and add tartaric acid to make cheese (paneer). Soak the cheese in cold water, then add it to the reduced milk. 3. Add sugar and cook until it reaches a thick consistency. 4. Remove from gas and pour into a greased tray. 5. Let it set, then cut into pieces. 6. Garnish with cardamom, saffron, pistachio, and almond flakes. Enjoy your delicious Kalakand Mithai!
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#ES1
Steamed Matar Muthiya
Steamed Peas Muthiya is a delicious Gujarati snack. Muthiya is made with gram flour, fenugreek, and some spices. We\'ve made Muthiya with peas. We steam them until they\'re cooked through. Then, they\'re tempered with sesame seeds, mustard seeds, and curry leaves.
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Running out of gas? Time to rethink your kitchen game. 😎
With the ongoing cylinder shortage, cooking shouldn’t feel stressful or expensive. Induction cooking isn’t just convenient — it’s cost-effective, efficient, and reliable when you need it most 💡
From your daily dal-chawal to sabzi-roti, you can still cook smart without worrying about refills.💬
Are you switching to induction during the cylinder crunch?
👉 Comment YES or NO + tell us what you’re cooking today!
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Festive Greetings for Cheti Chand! 🌻
Today, test your Sindhi Cuisine IQ! 😎
Which Sindhi dish, served during Cheti Chand, is a nutritious curry made of spinach and lentils?
A. Dal Pakwan
B. Alu Tuk
C. Sai Bhaji
D.Meethi Tahri
Comment below with your answers! -
#IOP
Komola Sandesh
Poila Baisakh from West Bengal cannot be completed without Sandesh and Oranges are still available in aplenty. I made Komola Sandesh with Oranges and Orange zest
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#IOP Recipe name -Til pitha Essential to Assamese cuisine and hospitality during Bihu celebration.It is made by dry sticky rice flour filled with black sesame and jaggery.
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Minapa Vadiyalu
Minapa Vadiyalu is a traditional south indian snack from Andhra Pradesh. It is a popular deep fried snack made using a batter of rice flour,chana dal ,black urad dal and cumin seeds.The batter is made into small balls,flattened ,and then deep fried until they turn golden brown and crispy.
Ingredients:
The key ingredients of Minapa Vadiyalu are:
Urad dal or black gram lentils
Salt
Cumin seeds
Green chili or red chilli powder
Asafoetida or hing
Water
Oil
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#IOP
Meetho Lolo
Meetho lolo is a traditional Sindhi sweet flatbread , made from wheat flour, jaggery/ sugar, ghee. It also includes aromatic flavor of Cardemom powder or fennel seeds. It is kneaded into stiff dough and slow cooked in ghee until it become golden brown.
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#IOP
RECIPE NAME :KALAKAND
Kalakand is a popular Indian milk-based sweet fudge known for its soft, moist, and grainy texture, flavored with cardamom and garnished with nuts like pistachios. It\'s made by reducing milk, curdling it slightly with an acid like lemon juice or citric acid to create a grainy texture (chhena), and then cooking it with sugar until it thickens to a fudge-like consistency. It\'s a festive dessert।
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#IOP
This recipe is a new version of the traditional Chanaar Payes. It\'s instant, no hassle of making chana. I make it with paneer in minutes. Blend paneer, cardamom, and a bit of rose water . Add to simmering milk with rock sugar, mix till thick. Garnish with pistachios and dry rose patels. A taste of Bengali culture, perfect for festivals.
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#cnv26
Vrat special:Sabudana Khichdi
The recipe goes as the following the Sabudana: Wash the sabudana 2-3 times until the water runs clear to remove excess starch, which prevents sticking. Soak with just enough water (about 1 cm above the pearls) for 4-5 hours or overnight. Prepare Mixture: In a bowl, mix the soaked sabudana, coarsely ground roasted peanuts, salt, and sugar. Tempering: Heat ghee or oil in a pan. Add cumin seeds, green chilies, and curry leaves. Sauté for a few seconds. Cook Potatoes: Add the boiled, cubed potatoes and sauté for 1-2 minutes until they turn slightly golden. Cook Khichdi: Add the sabudana-peanut mixture to the pan. Mix well on medium flame. Simmer: Cook for 3-5 minutes, stirring occasionally, until the sabudana pearls turn translucent (transparent). Do not overcook, as it will make it sticky. Finish: Turn off the heat. Stir in the lemon juice and garnish with fresh coriander leave.
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#IOP
Anarsa, a traditional Indian sweet. IMade from a dough of fermented rice flour and jaggery. Deep-fried in ghee or oil until golden brown. The top surface is covered with poppy seeds (khaskhas). Traditionally prepared for festivals like Diwali and Ganesh Chaturthi.
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#IOP
To make delicious Atap rice payas, cook 50-100 grams of washed Atap rice (Gobind Bhog rice is better), bay leaves and cardamom in 1 liter of condensed milk on a low heat. When the rice is cooked, add sugar or jaggery (1/2 cup or to taste), cashew nuts and a little ghee and when it thickens, remove from the heat. It can be served cold or hot. Ingredients: Atap rice (Govindabhog): 50-100 grams [14]. Full cream milk: 1 liter . Sugar or jaggery: to taste (1/2 cup or as needed) . Ghee: 1-2 tablespoons. Bay leaves: 2-3 . Cardamom: 3-4 (crushed). Cashews and raisins: as desired . Preparation method: Rice preparation: Wash the rice well and soak it for 30 minutes. Then drain the water and add 1 teaspoon of ghee to it . Boiling milk: Boil milk in a heavy-bottomed pot and add bay leaves and cardamom. Boiled rice: Boil rice with milk and ghee on medium heat. Stir until the rice is cooked so that it does not stick to the bottom. Add sweetness: Once the rice is cooked and the milk has thickened, add sugar or date molasses and cashews and raisins. Finishing: When the paste becomes thick and creamy, remove it from the heat.
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Batao, Batao!!
Which Punjabi dish is a rich, creamy lentil preparation slow-cooked with butter and cream?
A. Chole Bhature
B. Rajma Chawal
C. Dal Makhani
D. Kadhi Pakora
Drop your answers in the comments below 👇🏼 -
#IOP
GUJIYA PARATHA
Fusion Mawa Gujiya Paratha is a delicious blend of traditional gujiya and soft paratha. It is filled with rich mawa, dry fruits, and mild sweetness, then cooked till golden and crisp. This creative fusion brings festive flavors into an everyday paratha, making it perfect for special breakfasts or tea-time treats.
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#cnv26
Navratri special Singhade ke atte ki Kadhi
During Navratri fasting we want something falhari for fast.This recipe is very easy to make and tasty also.Try it with sama ke rice.
Ingredients -
11/2 cup Singhade ka atta/ Waterchestnut flour
3/4 cup sour curd
1 Green chilli ( finely chopped)
1 tsp Sendha namak
1/2 tsp Black pepper powder
For the Pakode-
3-4 Boiled potato ( grated)
1/2 tsp Sendha namak
1/4 tsp Black pepper powder
5-6 Curry leaves (finely chopped)
For the batter for pakode-
1/2 cup Singhade ka atta
1 Green chilli ( finely chopped)
1 tsp Sendha namak
Oil for frying
Method-
1.Mix curd,1/2 cup Singhade ka atta, salt and 1/4 tsp Black pepper powder and 21/2 cup water.Whisk.Keep it aside.
2.Mix all the ingredients of pakode.Make lemon size balls.
3.For the batter- Mix all the ingredients of the batter,add water to make a thick batter.
4.Heat oil in a karahi,dip a potato pakoda into batter and fry until golden brown on medium heat.Fry all the pakode in batches.Keep it aside.
5.Heat 2 tbsp oil in a pan, add green chilli and black pepper powder.Add 1/2 cup water and then mix singhade flour and curd batter.Keep on stirring till it starts boiling.Cook it for 7-8 min.on low heat.
6.Add pakode ,give it a boil and switch off the gas stove.Your delicious satvik kadhi is ready to serve.Enjoy it with Samak ke rice!
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#cnv26
Falhari Sabudana Pops with natural healthy colours
Ingredients -
1 cup Sabudana
15 Spinach leaves( blanched and ground with 1 cup water)
1 small Beetroot ( boiled and made puree with 1 cup water)
1 tsp Sendha namak
1/2 tsp Black pepper powder
1 Green chilli ( finely chopped)
3 tbsp Kuttu flour
2 tbsp roasted peanut( coarse powder)
Oil for frying
Method-
1.Soak half the quantity of sabudana in spinach water and rest of the sabudana in beetroot water for 3 hours.Strain sepretely.
2.Mix boiled potato, kuttu flour,salt,black pepper powder, green chilli and peanut powder.Mix green colours sabudana into it.
3.Make lemon size balls with the potato mixture and cover it with red colour sabudana.Keep it in the fridge for 10 min.
4.Heat oil in karahi, fry these pops on medium heat until golden brown in batches.
5.Your delicious and healthy falhari pops are ready to eat.Enjoy it with curd and black pepper powder dip.
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\"Caramel Pudding\"
For making caramel:-
3 tbsp sugar
1 tbsp water
For making pudding:-
6 parle-g biscuits (powdered)
3 cup milk
3 eggs
3 tbsp sugar
Method:-
Take a pan, add sugar and water. Heat it till it becomes golden brown. Caramel is ready. Shift in into a seperate container.
Make powder of biscuits in grinder.
Keep it aside.
Boil milk, add sugar. Let it cool down. Add eggs and powdered biscuits into it. Mix with blender. Add this mixture in the container in which we kept caramel.
Take some water in cooker and put the container into cooker. Close the cooker with lid. Steam for 20 minutes on medium flame. Take out the container and cool it in fridge for 1 hour.
Demould the container into serving dish.
Pudding is ready to serve.
#mk26
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Kalakand Recipe
Ingredients
1 litre full-fat milk
1–2 tsp vinegar or lemon juice
2 tsp ghee
Freshly made paneer (from the milk)
½ cup Mithai Mate (adjust sweetness as you like)
Cardamom powder (optional)
Chopped dry fruits (optional)
Method
1. Make Fresh Paneer Boil
1 litre milk in a heavy pan. Once it boils, lower the flame and add vinegar slowly. Milk will curdle — turn off the gas. Strain it using a muslin cloth. Wash the paneer under cold water to remove the sour taste. Lightly squeeze out extra water (don’t make it too dry — little moisture keeps kalakand soft).
2. Cook the Kalakand
Heat 2 tsp ghee in a pan.
Add the freshly made crumbled paneer
Add Mithai Mate and mix well.
Cook on low flame, stirring continuously. When the mixture thickens and becomes grainy, add a pinch of cardamom powder (optional).
Cook until it leaves the sides of the pan but is still soft and moist.
3. Set the Kalakand Grease a plate or tray with a little ghee. Spread the cooked kalakand mixture evenly. Garnish with chopped pistachios/almonds. Let it cool completely. Cut into squares and serve.
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#LPC26
Tetor Dal
Tetor Dal — A lentil dish with a mild bitter flavor, prepared using Moong Dal, Lau (bottle gourd), and Korola (bitter gourd).
It tastes exquisite when served with hot rice.
It aids digestion.
Its mild bitter taste stimulates the appetite.
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#LPC26
Pav Bhaji Quesadillas
A delicious fusion where Indian street food meets Mexican comfort!
Spicy, buttery Pav Bhaji stuffed inside crispy, cheesy quesadillas—this dish is pure indulgence in every bite. The rich, flavorful bhaji paired with melted cheese and toasted tortillas creates a perfect balance of spice and crunch.
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#LPC26
Mixed Dal Appe
Lentils are highly nutritious and rich in plant-based protein, making them excellent for muscle growth and repair. They are a good source of dietary fiber, which aids digestion and helps maintain healthy blood sugar levels. Chana dal and masoor dal appe are a nutritious and tasty snack made by fermenting lentil batter. They are high in protein and fiber, easy to digest, and healthier than fried snacks. These appe are soft inside, lightly crisp outside, and perfect for breakfast or evening snacks.
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Moogdal Palak
#LPC26
This traditional delicious, healthy and protein rich Spinach Dal is one of the many ways lentils are consumed in India.Made with minimal amount of spices, this lemony Dal Palak is super flavorful, tasty, low-calorie, fiber and protein rich that suits everyone. It is gluten-free and vegan if you use oil
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#LPC26
Recipe- Desi Videshi Mini Quesadilla Bites
They are a tasty fusion snack combining spiced aloo paratha filling with cheesy quesadilla style, made healthier using whole wheat tortillas. They are crispy, flavorful, and perfect for kids or quick snacks. Nutritionally, a small serving (4–5 bites) provides around 180–220 calories, with good carbohydrates for energy, moderate protein from cheese, some healthy fiber from wheat and potatoes, and moderate fat depending on butter used, making it a balanced homemade treat when eaten in proper portions.
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#LPC26
Recipe- Madhapitha It is a traditional steamed snack from Chhattisgarh, known for being light, healthy, and easy to digest. It is made from a fermented batter of rice and urad dal, which naturally adds probiotics that support gut health. Since it is steamed and only lightly tempered, it is low in fat while still being energy-rich. The combination of rice (carbohydrates) and urad dal (protein and iron) makes it a balanced meal that keeps your stomach full for a long time. In terms of nutrition (approx. per serving), Madhapitha provides around 150–200 calories, depending on portion size and oil used. It contains carbohydrates for energy, plant-based protein from urad dal, and small amounts of healthy fats from sesame seeds. It is also a good source of important minerals like iron (supports blood health), calcium (for bones), magnesium (for muscle and nerve function), and potassium (helps maintain fluid balance). Additionally, it offers some B vitamins from fermentation, which help improve digestion and energy metabolism. Overall, Madhapitha is a wholesome, filling, and nutritious snack—perfect for those who want something satisfying without heavy or fried foods.
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#LPC26
Snack
Protein _ packed soya chunks - panner cutlets with Curd Beetroot Dip .Mix boiled soya granules, crumbled panner , chopped onion, green chilie, coriander, salt and spices, Shape in to cutlets and shallow fry until golden brown,
For the dip ,mix curd with boiled and grated beetroot,a pinch of salt and roasted cumin powder.
This is a high protein , healthy snack, light meal .
Calcium & probiotics from curd
Fiber & antioxidants from beetroot !
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#LPC26
Recipe- Idli Masala Munch Burger Idli Masala Munch Burger is a healthy and creative fusion snack that replaces regular refined buns with soft steamed idli, making it light and easy to digest. The patty made from boiled potato and bottle gourd (lauki) adds fiber, vitamins, and hydration, while keeping the fat content low. One serving provides approximately 25–30 g carbohydrates, 5–7 g protein, and 3–5 g fat (depending on oil used), along with important minerals like potassium, iron, calcium, and magnesium. The addition of fresh vegetables like cabbage, tomato, and onion boosts vitamin C and antioxidants, supporting immunity and digestion. Overall, this recipe is a balanced and nutritious meal option, suitable as a light lunch, evening snack, or even dinner, especially for those looking for low-oil, wholesome foods. It is tasty, kid-friendly, and a smart way to include veggies in the diet while still enjoying a burger-style treat.
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#LPC26
A quinoa vegetable salad is a light, nutritious, and versatile dish combining fluffy cooked quinoa with crunchy, fresh, or roasted vegetables, typically tossed in lemony dressing . It is a high-protein, fiber-rich meal often featuring ingredients like cucumber, bell peppers, tomatoes, and leafy herbs, perfect for healthy meal-prepping or picnics.
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#LPC26
A quinoa vegetable-fruit salad is a light, nutritious, and versatile dish combining fluffy cooked quinoa with crunchy, fresh, or roasted vegetables, typically tossed in lemony dressing .
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Dalpitha/ Daal Pitha
Bihari Delicacy!! Dal Pitha is a traditional Bihari one pot dish, which made using from whole wheat flour dough, where making dough in flower shape and cook in boild moong + arhar dal until soft and well cooked , then tadka of cumin seeds, hing, finally chopped onions , green chilli and split red chilli. These one pot dal pitha recipe is extremely simple, easy to make and offcourse healthy and soul satisfying meal. Serve hot with lots of ghee and love!
#LPC26
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Split Urad Dal Green Matar Khichdi With Roasted Papad
One pot soul satisfying meal... Delicious And Nutritious Too!
These khichdi recipe is extremely simple, easy to make and taste amazing and healthy too. Made using from soaked black urad dal+gobind bhog chawal and green peas, turmeric powder, ghee, grated ginger and some indian spices. test amazing when combination goes to lots of ghee, chokha, dahi, achar aur papad or tiluiri.
#LPC26
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#LPC26
Dal dhokli is the ultimate one pot meal made by simmering tiny whole wheat flour dumpling simmered in a lentil stew that is spicy, flavorful and slightly sweet. You can call this as India’s very own pasta in lentil sauce. Dhokli means tiny wheat dumplings and dal means seasoned and tempered cooked lentils. I prepared dhoklies in flower shape with goodness of beetroot paste for colour, nutrition and eyecatching effect. In my family we say It Dal ki Dulhaniya. So this is a delicious concoction of flavorful dal lentil stew mixed with wheat dumplings or homemade egg free wheat healthy pasta.
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#LPC26
Green moong dal stuffed pancakes (or Chilla) are a nutritious, high-protein, and fiber-rich Indian savory breakfast made from soaked, ground green mung lentils. Featuring a crispy exterior and soft, savory interior, they are packed with spices like green chilies and ginger, often stuffed with paneer or grated vegetables.
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#LPC26
Sprouted moong handvo is a nutritious, savory Gujarati cake made from fermented sprouted green moong beans, mixed lentils, and vegetables. It is a healthy, protein-rich snack, often baked or cooked in a pan until crispy on the outside and soft inside, typically seasoned with sesame seeds, mustard seeds, and curry leaves.
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#LPC26
Steamed healthy moong dal vada is a nutrient-dense, low-fat alternative to fried fritters, featuring a savory batter of soaked yellow or green moong lentils, ginger, green chilies, and spices. Steamed to a light, fluffy, and soft texture, this high-protein snack is often spiced with curry leaves, cilantro, and cumin, providing a nutritious, high-fiber, and easily digestible meal option.
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#LPC26
HEALTHY MORADABADI DAL CHAAT
Moradabdi daal chaat is a nutritious , high protein street food from Utter Pradesh features yellow moong dal cooked until extremely soft and garnished with tangy and spicy condiments , it is easy to digest and perfect for a healthy breakfast .
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#LPC26
Lunch
Paneer Tacos ,is a traditional Mexican dish made of wheat or stuffing is placed in the centre and the tortilla taco shell We make this Desi Style Paneer Tacos with roasted capsicum, onions and mixed with roasted paneer. After filling up the Chapatis , I have also used chili flakes and green chilies, so this is surely a Spicy Paneer Tacos that make this an Easy Lunch Recipe.
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#LPC26
MASHROOM KOFTA
Mushroom kofta is an Indian curry dish where soft, spiced mushroom balls are dunked in a rich gravy. The koftas are made by mixing finely chopped or grated mushrooms with besan, ginger and spices. They’re shaped into balls and deep-fried or air-fried till golden. The gravy is usually onion-tomato based with cashew or cream for richness, flavored with garam masala, kasuri methi, and chili. Tastes creamy, mildly & spicy.
Best with naan or jeera rice.
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#LPC26
KARELE KI TIIKKI
Karele ki tikki is a crispy Indian cutlet made from bitter gourd. The bitterness of karela is balanced out by boiling it with salt, squeezing, then mixing with boiled potatoes, besan spices like cumin, chili powder, garam masala, and coriander. Shaped into flat tikkis and shallow-fried or air-fried till golden. Tastes earthy, slightly bitter, spicy, and super good with green chutney, tamarind chutney, curd and topped with pomegranate pearls.
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#LPC26
MOONGDAL MAKHANA CHEELA WITH GREEN CHUTNEY & TOMATO SAUCE
Moong dal cheela s a savory Indian pancake made from yellow moongdal. Soaked moong dal is ground into a smooth batter with ginger, green chili, and salt & mixed with makhana powder to make it more nutricious,. The batter’s spread thin on a tawa and cooked till crisp outside, soft inside. Tastes nutty, lightly spiced, and protein-packed. It’s a go-to breakfast or snack.
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#LPC26
MAKHANA CHAAT
Makhana chaat is a crunchy, healthy snack made with roasted fox nuts/lotus seeds. Makhana are dry-roasted in ghee till crisp, then tossed with green chutney, imli chutney, sev, pomegranate & curd for extra flavor. Tastes tangy, spicy, and super crunchy with that light makhana bite. It’s a lighter, gluten-free twist on regular chaat.
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#LPC26
KACHCHE KELE KE STUFFED KOFTE IN CREAMY GRAVY
Kache kele ke kofte stuffed with dry fruits is a rich, festive North Indian curry made with raw banana. Boiled raw bananas are mashed with besan, ginger, and spices, then shaped into balls stuffed with chopped cashews, raisins, and almonds. The koftas are shallow or deep fried till golden. They’re served in a creamy tomato-cashew gravy flavored with cardamom, garam masala, and cream. The gravy is mildly sweet, aromatic, and thick. Tastes royal — soft koftas with a surprise sweet-nutty center, in a buttery rich sauce. Usually made for special meals with naan or jeera rice.
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#LPC26
Breakfast
Masala oats - Masala oats is a savory, nutritious dish made by cooking oats with vegetables, spices, and herbs. Sauté onions, garlic, and mixed vegetables (carrots, peas, capsicum) in oil/ghee, add spices like turmeric and garam masala, then simmer with oats and water for 5-7 minutes until creamy. Garnish with lemon juice and coriander.
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@mykitchendiaries
I received a very beautiful and useful gift from Prestige for which I heartily thank Prestige and all the admins.
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#SS26
A Taste of Childhood Summers.When I was a child, summer vacation meant long, lazy afternoons and the comfort of home. I was a fussy eater back then and would never eat fruits as they were. Knowing this, my mother found her own clever ways to make sure I still got all the goodness of seasonal fruits. She would make smoothies, shakes, and fruit chaats with whatever was fresh and in season. My absolute favorite was her pineapple smoothie. She blended juicy pineapple chunks with sour curd, a spoonful of sugar, and crushed almonds for that nutty crunch. It was sweet, tangy, creamy, and cool.The perfect antidote to the summer heat. Even today, I make the same pineapple smoothie for my family every summer. It tastes good, and they love it. But somehow, the taste of my mother’s hand was truly magical. No recipe can ever recreate that exact flavor, the flavor of love, care, and childhood summers. Some tastes aren’t just on the tongue they live in our memories.
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#SS26
Green Mango Drink.
The Ultimate Summer Cooler. Tangy, sweet, and perfectly spiced – these Green Mango Sarbat are summer in a glass.
We start with two raw mangoes, peeled, chopped, and boiled till soft. The smooth mango pulp is then blended with sugarcane jaggery (Akher Gur) for earthy sweetness and a pinch of Pink Salt for that khatta-meetha balance.
To serve, the glass rim gets a zesty twist of lemon juice and Peri Peri Sprinkler. Pour in the chilled mango blend, top with fizzy soda water, a splash of lemon juice, ice cubes, and a sprinkle of Chat Masala for that chatpata kick.
Garnished with peri peri coated raw mango pieces, a fresh lemon slice, and cool mint leaves.
It’s a burst of flavor in every sip. Sweet, sour, spicy, and fizzy – the perfect refreshment to beat the hot summer heat.
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Quiz Time!!
Hindu New Year Special! 🌿🍃
Test Your knowledge of Regional Indian Cuisine!
What’s is the odd one out of the following dishes for a traditional Assamese Bohag Bihu Menu? 👇🏼
A) Til Pitha
B) Narikol Laru
C) Parippu Payasam
D) Komal Saul with Doi & Gur
Drop your answers below! -
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Aam Panna
#SS26
Perfect Summer Cooler 00;️ Lot Of Benefits And Prevent From Common Summer Disease 00;️
Aam Panna is a traditional Indian drink which made using from well cooked boiled raw mango pulp, chilled water, roasted cumin powder, black salt and jaggery or sugar. All in a blender jar grind until smooth consistency. It\'s don! Keep it immediately in refrigerator. When serving then add more chilled water and some ice cubes.
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#SS26
MANGO GOND KATEERA SHARBAT
Mango gond kateera sharbat is a summer body-cooler with a fun texture. Gond kateera is soaked overnight until it blooms into soft jelly crystals. That’s mixed with chilled water, ripe mango pulp, and sugar. You get sweet mango flavor with cooling, jelly-like bits in every sip. It hydrates, fights heat, and feels like dessert in drink form.
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#SS26
LITCHI SQUASH
Litchi squash is a sweet, floral concentrate you mix with water for instant summer sips. Fresh litchi pulp is cooked down with sugar, lemon juice, and a pinch of citric acid until thick and syrupy. Add it to chilled water or soda, and you get a fragrant, juicy drink that tastes like biting into ripe litchis.
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#SS26
HOMEMADE MANGO FROOTI
For homemade mango frooti ripe mangoes are blended with a little raw mango for tang, then cooked briefly with sugar and water until it turns smooth and glossy. Chill it, pour it, and you get that iconic sweet-tangy, pulpy mango hit without preservatives,.
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#SS26
Rose Lassi
Rose Lassi is a refreshing and fragrant Indian yogurt-based drink, perfect for hot weather. It combines creamy yogurt with the delicate sweetness and aroma of rose syrup, creating a soothing and cooling beverage. This drink is not only delicious but also helps in digestion.
To make Rose Lassi, blend fresh yogurt with chilled water or milk, add rose syrup, a little sugar (if needed), and ice cubes. Mix until smooth and frothy. You can garnish it with dried rose petals or a few chopped nuts for extra flavor.
Rose Lassi is loved for its beautiful pink color, rich taste, and calming floral essence, making it a perfect treat during summer.
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#SS26
BURANSH KA SHARBAT
Buransh ka sharbat is a Himalayan summer cooler made from rhododendron flowers. Bright red buransh petals are simmered with water, sugar, and a squeeze of lemon until the syrup turns deep ruby. Mix a little with chilled water and you get tangy-sweet, lightly floral flavors with an earthy undertone. It’s cooling, refreshing, and loaded with antioxidants. Tastes like spring in the hills, especially popular across Uttarakhand.
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#SS26
STRAWBERRY SMOOTHIE WITH ICECREAM
A Strawberry smoothie with icecream is a creamy indulgent drink made by blending fresh strawberries, strawberry icecream , milk and sweetner until smooth . Cool down with this delicious strawberry smoothie topped with creamy icecream ,sweet fruity and refreshing . Every sip ois a burst of flavor blending fresh strawberries and rich icecream for a dreamy .
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#SS26
Dry fruits lassi - This rich and creamy Dry Fruit Lassi is made by blending 2 cups of thick chilled yogurt, 4 teaspoons of sugar, a pinch of cardamom powder, and soaked nuts (12 almonds, 12 pistachios, 10 cashews) until smooth. Serve chilled with chopped dry fruits and a dash of saffron for a nutritious summer drink. !
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Paan Shots
#SS26
Summer season is at its peak strength with hot and humid weather affecting everyone.
Obliviously, the body would crave something cool and refreshing to quench the thirst.There are many store-bought options but homemade has always been special. One such unique and interesting summer drink is the paan shots recipe, which is known for its refreshing flavor.
Paan shots are a refreshing, digestive Indian dessert drink made by blending 4-5 betel
leaves (stem removed), 2-3 tbsp
gulkand (rose petal jam), 1-2
scoops vanilla ice cream or fresh cream, 1 tsp
fennel seeds (saunf), and ice cubes until smooth. Blend strain if desired, and serve immediately in shot glasses, garnish with dry rose petal and tutti frutti.
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#SS26
GAZPACHO
Gazpacho is a cold, raw soup, made by blending ripe tomatoes, cucumbers, bell peppers, garlic, olive oil, vinegar, and bread. It is a refreshing, nutrient-rich summer dish that requires no cooking, typically blended until smooth and chilled for at least 2 hours before serving.
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#LP26
Handwa-
1Rice-1bowl
2.chanadal1/2 bowl
3..Tuvar dal1/2 bowl
4.salt,Turmaricpow,redchillipow,hing,rai,Til
5.Looki,carrot,palak,kasuri meeti greenchilliginger paste n garlic.
Method_
1 dal chawal ko acchi tarah dhokar 3-4 hours bhigo de
2,mixer mai grind kar le.
3.5-6 hours ke liye fermantation ki liye rakh de.
4 ferment hone ke baad ussai looki kaddu kas kar ke dale,palak chop karke Dale carrot grate karke Dale
5 tadka pan mai hing rai Til or Hari mirch adrak ka paste,turmaric powder or red chilli powder ka wagar kare.
6 non stic pan ko oil se gress kareke handwa bana le.
Garma garam chatni or sausce ki sath serve kare.
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#LP26
#kurkuri bhindi,keripanna,rai ki gunde Roti
Kurkuri bhindi_
Indigrants_
1bhindi
.2beasn
3.oil
4.Salt,Turmaricpow,red chilli pow,n dhaniya pow.
5.ground nut n til
Method
1bhindi ko dhokar pochkar bich Mai cut mar le.
2.besan sekh le us mai ground nut or til grind kareke masala bana le.
3 bhindi ko oil mai acchi tarah fast flame per sotte kar le..
4 .turmaric powder dhaniya pow,n red chilli pow dalkamilaye or salt dale kuch second pakaye fhir besan groundnut or til dalkar dhak kar pakaye
5.kuch der mai aapki kurkuri bhindi ready
Aam panna_ kacchi keri ko boil kareke thanda kar le
2.uska pulp nikal kar grind kareke chan le.
3.ab uss mai pici sugar ya gud kalanamak,shikha hua jeera,kalanamak,saunf, pudhine ka powder sab dale acchi tarah se mix kare upper se namak wali Bundi dale.
4.pesh hai garmiyo ka amrut Keri ka Panna.
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#LP26
#DATE_ 26/4/2026
#Mexican Rice
Ingredients -
2 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
½ red bell pepper, diced
1 small jalapeno pepper, seeded and finely diced
1 cup long grain white rice
1 cup boiled rajma
½ teaspoon cumin, salt, to taste
4 tsp tomato sauce
1 cup vegetable broth
Opional: finely chopped coriander for garnish
Instructions-
Wash rice.
Thoroughly wash and drain the rice with a fine mesh sieve.
Cook veggies.
Heat the oil in a large saucepan over medium-high heat.
Add the onions, garlic, bell pepper, and jalapeno and saute for 1 to 2 minutes, or until the onions become translucent.
Add the rice ,rajma and saute until it\'s lightly toasted and golden brown, about 2 minutes.
Simmer.
Add in the cumin, salt, tomato sauce and veggies broth, then stir everything together. Bring the mixture to a boil, cover, reduce the heat to low and simmer until rice is cooked all the way through, about 15 minutes.
Fluff and garnish. Remove the rice from the heat and use a fork to fluff it up. Garnish with chopped coriander serve immediately.
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#LP26 Soya Keema Kofta Biryani
Ingredients list:
1 Sliced Onion
For Rice: Biryani Rice - 1&1/2 cup (soaked for 20 minutes) Whole Spices (Bay Leaves, Cloves, Green & Black Cardamom, Black Pepper corns, Cinnamon sticks) Oil 1 tsp Salt 1 tsp
For Kofta: Soya Chunks - 1&1/2 cup Boiled Potatoes 3 Chopped Green Garlic 1/2 cup Handful of Chopped Coriander Leaves 1 tsp Chaat Masala 1/2 tspRed chilli powder 1/2 tsp Coriander powder 1/2 tsp Jeera Powder 1 tsp Cumin Seeds A pinch of Hing Salt to taste 1 tsp Kasoori Methi Oil for frying 2 tbsp Oil 2 tbsp Desi Ghee Whole Spices (Bay Leaves,Star Anise, Mace) 1/2 tsp Jeera 1/4 tsp Hing/Asafoetida Green Chilli 1-2 1 chopped onion (Big) Ginger Garlic Paste 2 tsp 1 cup Diced Bell Peppers (Red, Yellow, Green) 2 Tomatoes sliced Curd 1/2 cup Biryani Masala 2 tsp 1/2 tsp of Kashmiri Mirch Salt to taste Few Mint Leaves Handful of Coriander leaves 1 tsp of Kasoori Methi Handful of Almonds Handful of Raisins Lemon Slices 1 tbsp Kewra Water Saffron Milk 1/2cup Green Food Colour Orange Food Colour
Steps: 1. Put sliced Onions in Airfryer basket and spray some oil and airfry for 8-10 minutes at 160°C and prepare crispy brown onions.
2. Boil Soya Chunks for 3-4 minutes or until soften. Then squeeze well and grind them. In a bowl, mix soya keema, boiled potatoes, green garlic, coriander leaves, chaat masala, red chilli powder, coriander powder, Jeera Powder, Jeera, hing, salt and kasoori Methi. Shape the kofta and put them in Airfryer. Grease some oil and airfry them at 200°C for 10-12 minutes or until brown and crisp.
3. Heat water with bay leaves, cloves, crushed green and black cardamom, black peppercorns, cinnamon stick, tsp of oil and salt. Then add soaked Biryani Rice and cook rice until 70%
4. In a handi, heat oil and ghee. Add bay leaves, mace, star anise, cumin, hing. Let them crackle. Then add green chilli and chopped Onions. Cook until onion brown then add Ginger Garlic Paste. After that add diced bell peppers along with tomatoes. Saute for 2 minutes then add fresh curd. Add biryani Masala, kashmiri Mirch and salt. Mix well. Then add fresh mint leaves, coriander leaves, Kasoori Methi and brown onions. Add 80% kofta in gravy and mix well.
5. Layer the 70% cooked rice. Then top it with almonds, raisins, brown onions, mint leaves, coriander leaves, rest of the kofta, lemon slice. Also drizzle kewra water, saffron Milk and food colors. Seal it with foil paper and cover with lid for dum. Place the handi on tawa and cook for 10-12 minutes on slow heat.
6. Tasty soya keema kofta biryani is ready to enjoy.
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#LP26
#DATE_28/4/2026
#Kadhipakoda
For kadhi:_
▢½ cup besan / gram flour
▢1 tsp turmeric
▢½ tsp chilli powder
▢2 cup curd
▢4 cup water
▢2 tbsp oil
▢1 tsp mustard
▢½ tsp cumin
▢¼ tsp methi
▢1 tsp coriander seeds, crushed
▢pinch hing
▢1 inch ginger, grated
▢2 chilli, finely chopped
▢few curry leaves
▢1 tbsp salt
▢2 tbsp coriander, finely chopped
▢2 tbsp kasuri methi, crushed
For pakora:_
▢2 cup besan / gram flour
▢½ tsp turmeric
▢½ tsp chilli powder
▢½ tsp cumin powder
▢½ tsp coriander powder
▢2 tbsp kasuri methi, crushed
▢pinch hing
▢½ tsp salt
▢water, for batter
▢¼ tsp baking soda
▢oil, for frying
For tempering:_
▢1 tbsp ghee
▢½ tsp cumin
▢2 dried red chilli, broken
▢pinch hing
▢pinch chilli powder
Method __
Firstly, in a bowl take ½ cup besan, 1 tsp turmeric, ½ tsp chilli powder and 2 cup curd.
Whisk and mix well making sure there are no lumps.
Add 4 cup water and prepare a smooth watery consistency mixture. Keep aside.
In a large kadai heat 2 tbsp oil. Add 1 tsp mustard, ½ tsp cumin, ¼ tsp methi, 1 tsp coriander seeds, pinch hing.
Also add 1 inch ginger, 2 chilli, few curry leaves. Splutter the tempering.
Pour in the besan curd mixture and mix well.
Keep stirirng till the besan and curd mixture are well combined, and starts to thicken.
when the mixture comes to a boil, add 1 tbsp salt and mix well.
Stir occasionally, and boil for 15 to 20 minutes or until the raw flavour of besan is gone.
The mixture will turn glossy, adjust the consistency as required. Keep aside.
To prepare the pakoda, in a bowl take 2 cup besan.
Add ½ tsp turmeric, ½ tsp chilli powder, ½ tsp cumin powder, ½ tsp coriander powder, 2 tbsp kasuri methi, pinch hing and ½ tsp salt.
Mix well, ensuring all the spices are well combined.
Now add water slowly, and prepare a smooth lump free batter.
Also add ¼ tsp baking soda and mix well till the batter is light and fluffy.
Wet your hands with water, and pinch off a ball-sized piece of dough.
Drop in hot oil, keeping the flame on medium.
Stir occasionally, until the pakoda turns golden brown and crisp.
Drain off to remove excess oil.
Drop the pakoda into the kadi.
To prepare the tempering, heat 1 tbsp ghee. Add ½ tsp cumin, 2 dried red chilli, pinch hing, pinch chilli powder.
Pour the tempering over the kadhi.
Also add 2 tbsp coriander, 2 tbsp kasuri methi and mix well.
Finally, enjoy Kadhi Pakora Recipe with jeera rice.
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Mango Masti Dessert
#AAM26
Serve 5 bowl
Preparation 10 minutes
Making 5 minute
Ingredients
1 cup chilled Mango 🥭 pulp
1 cup Mango 🥭 pieces
1 cup full cream milk 🥛
4 teaspoon sugar
1 teaspoon cornflour
1 cup chilled malai cream
2 tablespoon mix dryfruits pieces
Method Steps
Heat the milk on medium flame
Add the sugar and cornflour pest
Stir till thickness and cooldown
Take the Mango pulp and malai in blender jar and blend 30 second
Add the milk 🥛 mixture and Blend another time 10 seconds
Put the bowl in fridger 20 minute for setting.
Arrange the serving bowl in tray.
Pour the Mango Masti mixture fill 3/4 bowl .
Garnish with Mango pieces and dryfruits pieces.
Enjoy Delicious healthy mouth watering Mango Masti Dessert -
#AAM26
MANGO KUNAFA
INGREDIENTS:
For base:
* 200 g kunafa vermicelli (shredded) * 100 g unsalted butter
For cream layer:
* 1 cup whipping cream * 1 tsp milk powder ( optional) * 1 cup mango puree
For sugar syrup:
* 8 spoons sugar or sugar free green stevia * ½ cup water * 1 tsp lemon juice( optional)
Garnish:
* Pistachios, mango chunks
1. Prep the vermicelli
Take kunafa vermicelli and loosely separate the strands with your hands
. * Crush it into small pieces
. * Mix thoroughly with melted butter .
2. Make sugar syrup
* Boil sugar free green stevia + water for 5–7 minutes.(1 cup water: 8 spoons of sugar free)
. * Add lemon juice and rose water.(optional). * Cool completely
. 3. Make cream filling
Now prepare mango puree. Take whipping cream in a bowl and start whipping until soft peaks. Now, add mango puree to the whipped cream and mix.
4.BAKE
Place vermicelli and butter mixture on a tray Bake using air fryer at 180°C for about 10 minutes until golden. Prepare 2 such slices.
5. ASSEMBLE
Take layer of baked vermicelli and place on a plate. Pour sugar syrup. Spread whipping cream and mango mixture. Place some mango chunks. Close with another layer . Again pour some sugar syrup. On the top of it, place some mango chunks and pistachios around it.
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MANGO COCONUT LADDUS
#AAM26
INGREDIENTS:
Mango 2 ( medium)
Desicated coconut 1 1/2 cups
Sugar 1/2 cup
Cashew powder 1/4 cup
Ghee 2 tsp
Cardamom powder a pinch
METHOD
Prepare mango puree
Be ready with sugar & cashews powder
Dry roast desiccated coconut until aromatic (do not burn) Take it out to a bowl
To the same pan, add mango puree & little sugar
Keep stirring until it becomes thicker.
Switch off the heat Allow to cool When it comes down to room temperature, add desicated coconut, cashew & sugar powder & cardamom powder.
Mix everything well Add ghee & make laddus
Roll laddus on desicated coconut powder
Enjoy delicious mango coconut laddus
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#BP26
#FriedIdli
Ingredients
1. 10–12 Idli (cut into halves or cubes)
2. 2 tbsp oil
3. 1 tsp mustard seeds
4. 2 green chilies (chopped)
5. 1 tsp red chili powder
6. ½ tsp turmeric powder
7. ½ tsp salt (adjust to taste)
8. 8–10 curry leaves
9. ½ tsp chaat masala / peri-peri seasoning (optional)
Method
1. Heat oil in a pan, add mustard seeds and let them crackle.
2. Add curry leaves and green chilies, sauté briefly.
3. Add idli pieces and fry till golden and crispy.
4. Add turmeric, salt, and red chili powder, mix well.
5. Cook for 2–3 minutes till crisp.
6. Sprinkle chaat masala or peri-peri at the end.
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Oats Cookies, Ragi Banana Bread And Apple Sauce
#BP26
Oats Cookies
Ingredients
2 riped banana
2 tbsp flavorless oil
2 tbsp brown sugar
1 tsp cinnamon powder
2 cups rolled oats slightly roasted
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup chopped almonds
1/4 cup chopped cranberries
1/4 cup broken walnuts
50g chocolate nibbles or dark chocolate
Method
In a baking tray line parchment paper and keep aside.
In a bowl mash ripped bananas with fork.
Add oil, brown sugar and cinnamon powder mix well.
Now its time to add seeds, almonds, cranberries and walnuts again mix.
And add chopped dark chocolate or chocolate nibbles and roasted oats now mix it with hand and make small size balls and press with plam and prepare cookies, set them on prepare baking tray.
Now bake @160 for 18 minutes. When done take out from oven and cool down and store in an airtight container.
Ragi Banana Bread
Ingredients
1 medium Banana
45g Ragi
45g Whole wheat atta
2tbsp Almond flour
1 tsp Baking powder
2 tbsp Cocoa powder
Milk as needed for batter consistency
1/2 tsp Vanilla essence
Method
Line parchment paper in rectangle shape baking container
Now in a bowl mash Banana.
In another bowl mix all dry ingredients
Then mix dry ingredients in mash Banana and add vanilla essence mix it and add milk as needed for batter consistency also add chopped almonds and walnuts mix well. And pour mixture into line baking container.
Bake in preheated oven for 25 minutes @180° C or until done.
Apple Sauce
Ingredients
1 Apple (peeled & chopped)
2-3 tbsp brown sugar
2-3 tbsp water
1 stick cinnamon stick or 1tsp cinnamon powder
Method
In a saucepan add chopped apple, brown sugar, water and cinnamon stick.
Now cook until apple become soft.
Then cool down and grind it to a paste, apple sauce is ready.
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SOYA GRANULE & PANEER PARATHA
#MD26
Ingredients
For wheat dough
1 cup wheat flour (atta)
½ cup water (adjust as needed)
A pinch of salt
1 tsp ghee or oil (optional, for softness)
For stuffing
¼ cup Soya granules (soaked, drian & squeeze )
¼ cup Paneer crumble
2 tbsp Boiled potato
1 tbsp Green bell pepper
1 tbsp Red bell pepper
1 tbsp Yellow bell pepper
1 tbsp Chopped coriander leaves
1 tsp Ginger-garlic paste
1 tsp Green chili
1 tsp Coriander powder
1 tsp Red chili powder
½ tsp Turmeric powder
½ tsp Amuchur powder
¼ tsp Chaat masala
Salt to taste
Process
🥣 Step 1: Prepare the Dough
In a bowl, add wheat flour + salt.
Slowly add water and knead into a soft, smooth dough.
Add 1 tsp ghee/oil and knead for 1–2 minutes for extra softness.
Cover and let it rest for 10–15 minutes.
🌿 Step 2: Prepare the Power-Packed Stuffing
Heat a pan with ½ tsp oil (optional).
Add ginger-garlic paste & green chili — sauté till aromatic.
Add soaked & squeezed soya granules. Cook for 2–3 minutes.
Add coriander powder, red chili powder, turmeric, chaat masala, amchur & salt. Mix well.
Add boiled potato and cook until mixture becomes slightly dry.
Turn off the flame.
Add paneer crumble, bell peppers & chopped coriander leaves.
Mix well and let stuffing cool completely.
👉 Stuffing should be moist but not wet.
🫓 Step 3: Shape & Cook
Divide dough into equal balls.
Roll slightly, place 3-4 tbsp stuffing in the center.
Seal properly and roll gently into medium-thick paratha.
Cook on hot tawa.
Flip, apply little ghee, cook both sides until golden brown with crisp spots.
🔥 Serve Hot With
Mint curd dip
Pickle
Butter dollop
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Capsicum Oats
#BP26
Ingredients
1/2 cup roasted rolled oats
1/4 cup finely chopped Capsicum
8-10 curry leaves
1 finely chopped green chili
1 tsp oil
1 tsp mustard seeds
1/4 tsp turmeric powder
1/4 tsp coriander powder
1/4 tsp garam masala
1 tsp coriander leaves
Salt to taste
Method
Roast oats for few seconds
In same pan add oil and mustard seeds let splutter then add chopped capsicum, curry leaves cook for few seconds now add turmeric powder, oats and 1 cup of water. Now cook on medium high heat by adding salt and coriander powder, cook until done.
Severe hot with coriander chutney
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#BP26
Bread chole in breakfast
Chole Receipe
Spicy, flavorful and full of taste — perfect with bhature, rice or roti 😋💛 🥣 Ingredients:• 1 cup kabuli chole (overnight soaked)• Onion finely chopped• Tomato puree• Ginger-garlic paste• Green chilli• Salt as per taste• Turmeric powder• Red chilli powder• Coriander powder• Chole masala• Cumin seeds• Oil• Fresh coriander for garnish 👩🍳 Method: Pressure cook soaked chole until soft. Heat oil in a pan and add cumin seeds. Add onion and sauté until golden brown. Add ginger-garlic paste and green chilli. Add tomato puree and all spices, then cook until oil separates. Add boiled chole with little water and simmer for few minutes. Garnish with fresh coriander and serve hot ✨ 🌿 Nutritional Value:• Rich in protein and fiber 💪• Helps keep stomach full for longer 😊• Good source of iron and energy 🌱• Healthy homemade meal option ✨ 💛 Authentic taste with homemade love!
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#BP26
Mixed Vegetable Tikki
Crispy outside, soft inside and loaded with veggies 😋💛 A perfect healthy snack for tea time or evening cravings ✨ 🥣 Ingredients: • Boiled potatoes • Carrot grated • Capsicum finely chopped • Beans finely chopped • Sweet corn • Onion finely chopped • Green chilli • Salt as per taste • Red chilli powder • Chaat masala • Coriander leaves • Bread crumbs/rava • Little oil for shallow fry 👩🍳 Method: Mash boiled potatoes in a bowl. Add all chopped vegetables, spices and coriander leaves. Mix everything well and make small tikki shapes. Coat lightly with bread crumbs or rava for crispiness. Shallow fry on tawa until golden brown and crispy. Serve hot with green chutney or ketchup ✨ 🌿 Nutritional Value: • Rich in fiber and vitamins 🥗 • Contains energy-giving carbohydrates 💪 • Loaded with healthy vegetables 🌽🥕 • A tasty and filling snack option 😊 💛 Healthy veggies with crispy taste!
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#MD26
Dish - Bread Rolls
Sharing a crispy and tasty snacking / starter from my kitchen which Maa loves to have with evening Tea / Coffee. I mostly prepare this tasty dish for Maa, so dedicating Bread Rolls to Maa for Mother’s Day celebration.
Recipe
6 bread slices , 4-5 medium Potato (pre boiled) , 1 tsp Ginger, 3 Green Chilli (finely chopped), 1/2 tsp Coriander powder , 1/2 tsp Garam masala powder , 2 tbsp Oil , 2-3 tbsp chopped Coriander , Water as required , Salt as required , Oil for deep frying.
For Slurry 2 tbsp Corn Flour , 2 tbsp Maida , 1/2 tsp Salt , 1 tsp red chilli powder , 2 pinch Turmeric powder , 1/2 tsp Baking Powder , Water as required
Procedure : 🌹 Discard the edges of Bread, Mash potatoes and keep aside.
🌹 In heated pan add oil, allow to heat, add ginger + green chilli and sauté for few seconds, then add mashed potato + coriander powder + salt + Garam Masala powder and sauté for 4-5 minutes. Filling is done and allow to cool. Add chopped Coriander and mix well. Make medium sized cylindrical rolls and keep aside.
🌹 Dip bread slices in water for 1-2 seconds and then squeeze excess water very gently by keeping slice in between palms.
🌹 Then place the potato cylindrical roll in the middle of bread slice and seal properly with help of the edges by rolling in between palms. Keep aside.
🌹 Prepare a medium slurry by adding Maida + corn flour + salt + red chilli powder + baking powder + turmeric powder + water.
🌹 Heat oil in kadhai, lower flame, dip each bread rolls in slurry and coat nicely all over. Drop and deep fry till golden brown.
🌹Bread Roll is done. -
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#Kacchi keri ka Rajasthani Achar
#PD26
Rajasthani Keri Ka Achar (Raw Mango Pickle) Ingredients 500 g raw mangoes (keri) 3 tbsp salt 2 tbsp red chili powder 1 tbsp turmeric powder 2 tbsp crushed mustard seeds (rai kuria) 1 tbsp fennel seeds (saunf), lightly crushed 1 tsp fenugreek seeds (methi), lightly roasted 1/4 tsp asafoetida (hing) 200 ml mustard oil Method Prepare the mangoes Wash the raw mangoes and dry them completely. Cut into medium-sized pieces. Mix the spices In a large bowl, add mango pieces. Add salt, turmeric, chili powder, mustard seeds, fennel, methi, and hing. Mix everything well. Heat the oil Heat mustard oil until it starts smoking lightly. Let it cool completely. Combine Pour the cooled oil over the mango mixture. Mix properly so all pieces are coated well. Store Transfer to a clean, dry glass jar. Keep it covered for 4–5 days and stir once daily with a dry spoon. Ready to Eat The pickle starts tasting good in 3–4 days. Full flavor develops in about a week. Tips Always use dry utensils. Mango pieces should stay covered in oil for longer shelf life. For authentic Rajasthani flavor, you can add a little extra chili and mustard. Tastes amazing with Bajra Roti, Dal Baati, or parathas.
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#PD26
#15-5-26
Rajasthani Kabuli Chana Achar A spicy and tangy Rajasthani-style pickle made with boiled kabuli chana (chickpeas). Ingredients 2 cups boiled Kabuli Chana 2 tbsp mustard oil 1 tsp mustard seeds (rai) 1 tsp cumin seeds 1 tsp fennel seeds (saunf) 1/2 tsp fenugreek seeds (methi) 1/4 tsp asafoetida (hing) 1 tsp turmeric powder 1–2 tsp red chili powder Salt to taste 2 tbsp lemon juice 2 green chilies, chopped 1 tbsp chopped coriander leaves (optional) Method Prepare the chana Boil the kabuli chana until soft but not mushy. Drain all water completely and let them dry a little. Heat the oil Heat mustard oil until slightly smoky. Lower the flame. Add tempering Add mustard seeds, cumin, fennel, methi, and hing. Let them crackle for a few seconds. Mix spices Add turmeric, red chili powder, and salt. Immediately add the boiled chana and green chilies. Finish the achar Mix everything well for 2–3 minutes. Turn off the flame and let it cool. Add lemon juice and coriander leaves. Store Keep in a clean glass jar or airtight container. Refrigerate for better freshness. Serving Suggestions This achar tastes great with: Bajra Roti Paratha Khichdi Shelf Life In the refrigerator: about 5–7 days. Use a dry spoon every time.
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#PD26
spicy, tangy Maharashtrian-style thecha made with raw mango (keri), tomato, garlic, and green chilies. Ingredients 1 raw Raw Mango (peeled and chopped) 2 medium Tomato 6–8 green chilies 6–7 garlic 2 tbsp peanuts (optional) 1 tbsp oil Salt to taste 1/2 tsp cumin seeds Fresh coriander leaves Method Roast the ingredients Heat oil in a pan. Add cumin, green chilies, garlic, and peanuts. Sauté for 2–3 minutes. Add tomatoes and cook until soft. Add chopped raw mango and cook for another 2 minutes. Cool and grind Let everything cool slightly. Grind coarsely using a mixer or mortar-pestle. Keep the texture slightly chunky. Season Add salt and chopped coriander. Mix well. Serving Ideas Enjoy with: Bhakri Thepla Vada Pav Dal-rice or parathas Tips For smoky flavor, roast tomatoes and chilies directly on flame. Add extra raw mango if you like it more tangy. Best served fresh.
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#PD26
#17-5-26
#KareleKaAchar(freeze mai rakhi)
Here’s a simple and tasty recipe for Karela Pickle in WhatsApp-style English: 🥒 Karela Ka Achar Recipe 🥒 ✅ Ingredients: 500 gm karela (bitter gourd) 2 tbsp salt 1 tbsp haldi (turmeric) 2 tbsp saunf (fennel seeds) 1 tbsp rai (mustard seeds) 1 tbsp methi dana (fenugreek) 1 tsp kalonji 1 tsp red chilli powder 2 tbsp vinegar or lemon juice 4–5 tbsp mustard oil 👩🍳 Method: 1. Wash karela & cut into thin rounds. Remove hard seeds if needed. 2. Add salt + haldi, mix well & keep for 2–3 hrs. 3. Squeeze out extra water from karela. 4. Dry roast saunf, rai & methi lightly, then crush coarsely. 5. Heat mustard oil till smoky, then cool slightly. 6. Mix karela with all spices, chilli powder, kalonji & vinegar/lemon juice. 7. Add oil & mix properly. 8. Store in clean glass jar. 9. Keep in sunlight for 2–3 days for best taste. 😋 Tasty karela achar ready! Best with paratha, dal-chawal & roti.
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#PD26
#KhajoorlemonAvlaAchar(withoutSweet)
Khajoor Amla Lemon Achar Recipe 🌴🍋 ✅ Ingredients: 1 cup khajoor (dates) – seeds removed & chopped 1 cup amla – cut into pieces 2 lemons – cut small 2 tbsp salt 1 tsp haldi 1 tsp red chilli powder 1 tsp roasted jeera powder 1 tsp black salt ½ tsp kali mirch powder 2 tbsp jaggery or sugar (optional) 2 tbsp mustard oil 👩🍳 Method: Steam or boil amla for 5–7 mins till slightly soft. Mix amla, chopped khajoor & lemon pieces in a bowl. Add salt, haldi, chilli powder, jeera powder, black salt & kali mirch. Heat mustard oil lightly & let it cool a bit. Pour oil into mixture & mix well. Add jaggery if you like sweet-tangy taste. Store in a clean glass jar. Keep for 2–3 days, shake jar daily. 😋 Healthy sweet-spicy Khajoor Amla Lemon Achar ready! Great for digestion & immunity.
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#PD26
#17-5-26
#Amlaka Murabba (gratted)
Indian Gooseberry Preserve) Ingredients 500 g amla (Indian gooseberry) 400–500 g sugar 1 tsp cardamom powder 1 pinch saffron (optional) 1 cup water Method Wash the amla properly and grate it using a grater. Remove seeds if needed. Boil the grated amla in water for 5–7 minutes until slightly soft. Drain the water and keep the amla aside. In a pan, add sugar and 1 cup water. Cook until the sugar dissolves and forms a light syrup. Add the grated amla to the syrup and cook on low flame until the mixture becomes glossy and thick. Add cardamom powder and saffron. Mix well. Let it cool completely and store in a clean glass jar. Serving Tip Serve chilled or enjoy 1–2 spoonfuls daily. Amla Murabba is popular in many Indian homes for its sweet-tangy taste and traditional wellness benefits.
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#PD26
#17-5-26
#NimbuRedChilliChatni(Sweetness Tangy)
Lemon Red Chilli Chutney (Sweet & Tangy) Ingredients 2 lemons 2 tbsp red chili powder 3 tbsp jaggery or sugar Salt to taste ½ tsp roasted cumin powder 1 tbsp mustard oil or regular oil 2–3 tbsp water Method 1. Squeeze the lemon juice into a bowl. 2. Add red chili powder, salt, roasted cumin powder, and jaggery/sugar. 3. Mix well until the jaggery dissolves. 4. Add a little water to adjust consistency. 5. Heat oil slightly and pour into the chutney. 6. Mix properly and keep aside for 10 minutes before serving. Serving Suggestion This sweet and tangy chutney tastes delicious with Paratha, Pakora, snacks, and sandwiches.
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#PD26
#17-5-26
#Rai wale pani ki gunde(healthy in Summer)
Rai Wale Pani Ki Gunde (Mustard Water Gunda Pickle) Ingredients 250 g gunda (lasoda) 3 tbsp mustard seeds (rai), coarsely ground 1 tsp turmeric powder 2 tsp red chili powder Salt to taste 2 tbsp mustard oil 1–2 cups boiled and cooled water 1 pinch asafoetida (hing) Method 1. Wash and dry the gunda properly. 2. Lightly crush or slit each gunda. 3. In a bowl, mix rai, turmeric, red chili powder, salt, and hing. 4. Add mustard oil and mix well. 5. Fill this masala into the gunda pieces. 6. Place them in a clean glass jar. 7. Add boiled and cooled water until the gunda is slightly covered. 8. Close the jar and keep it in sunlight for 3–4 days. 9. Stir once daily with a dry spoon. Ready to Eat The pickle becomes tangy and flavorful in a few days and tastes amazing with Thepla, Khichdi, and simple meals.
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Whisk ½ cup besan (gram flour), 1 tsp rava (semolina), ¼ tsp salt, ¼ tsp sugar, a pinch of turmeric, and a pinch of hing (asafetida) with ⅓ cup water and ½ tsp lemon juice into a smooth batter. Mix in 1 tsp oil and ½ tsp Eno fruit salt, then quickly pour into a greased bowl. Steam for 10–12 minutes until a toothpick comes out clean. For the tempering, heat 1 tsp oil, splutter ¼ tsp mustard seeds, 3 curry leaves, and 1 slit green chilli, then add 2 tbsp water and ½ tsp sugar. Bring to a boil, pour over the sliced dhokla, and garnish with coriander. Now you can serve it.
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