Welcome to our Community

Pakodi with Tomato ketchup  #kitchen diaries  #Onam2025

Masala chana dal Vada with Tomato ketchup  #Kitchendiaries #Onam2025

Chaul Bara, Tomato chutney, tentuli chutney  #kitchendieries #Onam2025

Tomato chutney KitchenDiaries Onam 2025

Candy shape samosa with Tomato ketchup  #Kitchendiaries #Onam2025

Tomato, pumpkin, Brinjal khata  #Kitchendiaries #Onam2025

Onam sadhya special  Water rice,saga,Badi,aloo chokha, mixture, cucumber, salad Badi Tomato paga #Kitchendiaries #Onam2025

Onam Sadhya special Pakhalab Bhata,Aloo chatka, Baingan bharta,Badi chura, mixture, Potal bhaja,badi, Tomato chutney saga, cucumber  #Kitchediaries #Onam2025

Corn 🌽 pakoda with tomato sauce  #Kitchendiaries #Onam2025

#childrenDayTreats :- Matar Paneer is a classic North Indian curry made with soft paneer cubes and green peas simmered in a rich tomato-onion gravy infused with aromatic Indian spices. The dish is mildly spicy, creamy, and beautifully balanced in flavor. Whether for everyday meals or festive occasions, Matar Paneer pairs perfectly with roti, naan, paratha, or rice, making it a beloved comfort food in Indian households.

Street Style Bhel#Snack
Street-style bhel is a popular Indian snack bursting with tangy, spicy, and crunchy flavors. Made with puffed rice, sev, onions, tomatoes, chutneys, and a squeeze of lemon, it’s a perfect blend of sweet, sour, and spicy tastes. Quick to make and full of texture, this iconic street food captures the true essence of Indian chaat culture. Also it\'s a perfect partner of your favourite tea.

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

Chhole tikki chaat 


#Snack
Chhole tikki chaat is a quick street‑food delight—a crispy potato‑and‑flour tikki topped with spiced boiled chickpeas, tangy tamarind‑coriander chutney, cool yogurt, diced onions, tomatoes, and crunchy sev. Each bite offers a perfect mix of crunch, sweet‑sour tang, and a rich, savory kick. 😋

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.

#snack
Recipe _Handmade roti and potato bora
A crunchy fusion dish made with roti boiled potato, coconut,capcicum, tomato, sesame seeds delicious spices and fried to perfection.Enjoy with kashundi.

#snack
Recipe _(14)Chilli chicken 
A crunchy super tasty chinise dish made with chicken ,bell peppers, egg, tomato onion garlic, corn flour,spices and  saucess and fried to perfection.

#Snack 
Crispy Banana Bites
Very crunchy and healthy, it is made up with raw banana and some green 
Chutney and for garnishing, I used ripe banana, tomato, coriander leaf, 
Pista and cucumber and I used home made tuk masala for exceptional taste.

#Snack
Pasta
This creamy tomato pasta recipe comes together quickly and uses everyday easily available ingredients. 

#Snack
Tomato & Cucumber sandwich
Quick and easy Tomato cucumber Veggie Sandwich is a healthy cold picnic Snack and breakfast.  Layer the cucumber slices over one slice of bread, on top of the cream cheese. Add a layer of tomato slices on top of the cucumber. Sprinkle black pepper powder and salt and enjoy.

#Snack
Grilled Sandwich 
This famous Snack grilled sandwich is made with green chutney, butter, boiled potatoes, tomatoes, cucumbers, onion and then grilled in sandwich toaster.

Aloo Bread Idli Chaat 
#Snack


Crispy‑tangy bite‑size snack, hot and fresh, topped with a pinch of chaat masala, tangy tamarind chutney, green coriander‑mint chutney, tomato ketchup, a drizzle of cool yogurt,crunchy sev, and chopped onion—every bite bursts with flavour! 

Red sauce pasta 


#Snack
Red sauce pasta made with tomatoes, onions, garlic,spices & herbs. It\'s a favorite with toddlers & kids.Every bite is tangy , Savory, 

#Snack
 Cheesy_bread_sandwich For first layer-
Ingredients-potato boiled 2,onion 2, coriander leaves a handful,green chilli 2,salt to taste,bread pieces 8,red chilli powder 1 tsp amchoor powder,ghee or butter 2 tsp.
Recipe -boil potato mash it mix all spices salt chop veges add in potato mix .fill in between the breads.
For second layer_
Ingredients-
Grated cheese_1 tbsp
Mayonnaise 11/2 tbsp
Chopped bell peppers 2
Chopped onion 2
Chopped tomato 1
Green chillies 2
Chilli flakes 2 tsp
Salt to taste
Oregano 1 tsp
Rosemary 1 tsp
Bread pieces 8
Butter. /ghee little
Dry peanut garlic chutney 1 tsp

Recipe-grate cheese.
Mix mayonnaise add all spices and salt in it.
Add chopped vegetables in it .spread is ready .apply grated cheese then
Apply spread in between sandwiches and grill it on tawa or sandwich maker with little butter or ghee.garnish with sause and grated cheese.sprinkle dry chutney.
Enjoy with sause.

#CookWithPrestige 
 I have made pizza pops using homemade pizza dough. tomato sauce and mozzarella cheese and baked them in Prestige OTG. 

#CookWithPrestige
Recipe Name :Chicken Curry
\"I made Chicken Curry in a prestige pressure cooker.\"
Chicken curry is a popular heart warming dish having chicken pieces simmered in a spiced sauces, originating from India, alongwith ingredients like onions,garlic tomatoes, yogurt, mustard oil and a blend of spices such as turmeric, cumin, bay leaves and coriander. It can be served with steamed rice or indian breads like naan or lachha paratha

Veg paneer patiala 
#CookWithPrestige 
A unique dish where papad rolls stuffed with vegetables, paneer served in onion tomato gravy, prepared in prestige pan.

#CookWithPrestige
Winter Dinner Menu
Tomato Basil Soup cooked using Prestige Stainless Steel Cooker, sides with creamy spinach whole grain pasta and veggie cheesy Bruschetta.
Here, first I have roast tomatoes, garlic, onions in olive oil then added vegetable broth, Italian seasonings, tomato ketchup, pinch sugar then pressure cook, grind and strain. Add Butter, some toasted basil leaves and fried garlic. Garnish with cheese, chilly flakes and some basil leaves.

#CookWithPrestige
Shakshuka 
Used my Prestige Pan to cook my Shakshuka for lunch today. Such a nutritious recipe to enjoy with eggs, tomatoes and some spices 

#PrepSnap
Pea rice -- ingredients - boiled basmati rice, chopped onion, chopped garlic , vinegar , bayleaf, green pea , tomato sauce, soya sauce, salt , green chilli, black pepper powder, ricebran oil 

Smoke tamatar bharta#prepsnap


Yes... preparing the filling with roasted red tomatoes.

#prepsnap
Achaari Paneer 


Paneer,
mustard oil,tomato ,ginger and garlic for base of gravy 
Turmeric, ready aachari masala (it has salt in it ),kasuri methi ,cinnamon,bay leaf for spices 

#PrepSnap
Veggies manchurian 



 soya sauce tomato sauce chilli sauce vinegar tomato ketchup corn flour sweet corn corn flour chopped mix veggies.

#prepsnap


MUSHROOM AND ZUCCHINI PASTA
Pasta,zucchini,mushroom,oil,garlic ,white or pink onion (as they are not too strong ) tomato puree
oregano,olives,salt and pepper 
Tahini sauce (great for cold weather as it’s made with sesame seeds)

Tomato,Carrot,Beetroot Soup
#prepsnap

Warmth in a bowl. 🍵💛

When the weather calls for a hug, a bowl of homemade soup is the only answer. Nothing beats a steaming bowl of soup to boost immunity and lock in natural nutrients. Whether it’s a classic Tomato Shorba or a hearty Clear Veggie soup, we want to know what’s your go-to comfort soup?

Tell us below! 👇

#PrepSnap 
 Recipe name:Mixed Vegetable Sambar (a South Indian lentil-based vegetable stew) with assorted veggies like cauliflower, eggplant, tomato, pumpkin, and spices. 

#PrepSnap
#Sev Tomato nu Shak

TRI COLOUR MILLETS
#tiranga
This tri colour millets are not only healthy but delicious too. I use carrot tomato puree and spinach puree for colour

#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 

Tricoloured Stuffed Tomato Ring
Tomato rings are stuffed with paneer and some herbs and garnished with grated carrot and mint dip . 

#Tiranga

#Tiranga 
TRICOLOUR PULAO 


Prepared with Tomato Rice , Curd Rice And Chutney Rice 

#tiranga
Tricolour Breakfast with Tricolour chutney 
 Medu vada
 Idli 
Palak appe 
Onion Tomato Chutney 
Coconut Chutney 
Coriander Coconut Chutney 

#Tiranga
Tricolour tomato soup 

#Tiranga
Carrot tomato soup 

#Tiranga
Tricolour cucumber tomato sandwich 

#tiranga 
Tomato chutney

#Tiranga 
TRICOLOUR CHAACH SHOTS 
Prepared with Tomato and fresh mint 

#Tiranga
Cucumber_Rollup


Ingredients:-
3-4 tbcp hungcurd or you can take Mynoisese
1 medium cucumber
1/2 medium bell pepper, green
1/2 cup strips or slices carrot
1/4tsp of chat masala powder
1-2pinch of red chilli powder
1 tomato thinely sliced into roun shape
1/2onion thinly long chopped
1-2 pinch of black salt
1tbsp of roasted peanuts(crushed)
5-6 coriander leaves string
Method
Soften hungcrd to room temperature,add cumin powder,red chilli powder,black salt,crushed peanuts and mix with a spoon to soften.
Wash and dry your cucumber. Using a vegetable peeler, slice into really thin strips (thinner cucumbers work best).
Cut bell pepper into matchstick pieces,or thinely slice.
Spread a thin layer of hungcurd or myoneses down each cucumber slice. On one end, place a handful of carrots and bell pepper, along with fresh herbs if desired (optional).
For plating
Keep tomato slice than keep hungcurd on the tomato slice than keep cucumber roll on the top with carrot,coriander string,capsicum,onion.
Roll up and serve! 

#Tiranga
Tricolour stuffed tomato

#Tricolour
Uttapam with Dhaniya Pudina ki khatti meethi Chutney n Tomato ketchup 

#Tiranga 
Tricolour Rice bowl (layered with palak rice , Jeera rice and tomato rice )  

#Tiranga Vegetables Colour Idli Prepared idli batter with two different colours. Green colour extracted from palak, dhania, green chilli and Curry leaves sauted in vegetable oil , added to normal idli batter to give a salty and green chilli kick. Then orange colour is extracted from grated orange carrots and orange juice with orange zests cooked in vegetable oil to simmer , added in normal idli batter to give a sweet and tangy flavour. And to the white colour idli batter curd and salt along with a pinch of hing is added . In a small ghee greased bowl, all the three batters were poured one after the other to get the tricolour ildi and steamed in a steamer for 15 mins . Served with three different chutneys...
Green chutney - dhania pudina greenchilli nimbu and coconut chutney .
Reddish orange chutney - roasted tomato, redchilli, garlic and roasted walnut with salt chutney 
White chutney- regular coconut, greenchilli,salt, ginger and roasted Bengal gram chutney.

#Tiranga
 Utapam
 I have made utapam using dosa batter, tomato, coriander, chillies, and chakriful

#Tiranga
 Utapam 
 I have made utapam using dosa batter, tomato, coriander, chillies, and chakriful

#Tiranga
Tricolor Upma - Saffron (tomato flavour), White (plain upma) and Green ( coriander and capsicum flavour)
Served with peanut chutney 

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. 

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.

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 

#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!

From tangy tamarind to fiery garlic, a good chutney is the soul of every Indian meal! We want to know which one rules your kitchen.

Is it...

 A ) Classic Coriander-Mint?
 B ) Creamy Coconut?
 C) Zesty Tomato-Garlic?
 D) Nutty Peanut?

Which Chutney would you pick? 💚👇🏼

#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.

#BPIC
Beetroot tomato salad😍


Plz try this salad for weight loss 😊🍅

We’re back with Episode 2 of our Protein-Packed Meals Series 
Sweet or savoury — protein stays. This quick High-Protein Paneer Sandwich delivers 22g protein at ~400 calories and comes together in under 10 minutes. Perfect for busy mornings when you need something filling, fast and balanced. 📝 Ingredients :
70g low-fat paneer (chopped) 
2 slices high-protein bread 
1 tsp oil 
2 tomato slices 
2 onion slices 
Salt & pepper 
Sauce of choice (1 tsp / 8g) 
Method 
Chop paneer into small cubes. 
Cook in a Prestige Ceraglide pan — the ceramic non-stick surface ensures even heat, uses less oil and makes cleanup effortless. 
Add salt, chilli flakes and oregano to the paneer and mix lightly. 
Spread sauce on both bread slices. Layer paneer, tomato, onion and cucumber. Close, slice and enjoy. 
Ready in under 10 minutes. Want more quick, high-protein meal ideas like this? 
Register for our live workshop here : https://forms.gle/DecrXSxKpSzPKa1R6

#BPIC
Baingan ka Bharta is a popular, smoky North Indian dish made by roasting eggplant over an open flame, mashing it, and cooking it with sautéed onions, tomatoes, ginger, green chilies, and aromatic spices. This flavorful, savory, and soft-textured mash is traditionally served hot with flat breads like roti or paratha. 

#BPIC 
Beetroot n Tomato Juice

#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.         

#Holi26
  \"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
•    

 #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!   

#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.

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 !

#HOLI26 This 💫healthy roasted chana chaat 💫 is a quick, crunchy, and flavorful snack that needs very minimal cooking. In a bowl, combine roasted chana, finely chopped onions, tomatoes, green chilies, and small diced boiled potatoes. Add salt, red chili powder, turmeric powder, and chaat masala according to taste and mix everything well. Now prepare a simple garlic tadka. Heat a little oil in a small pan and add finely chopped garlic. Let the garlic turn slightly golden and aromatic. Pour this hot garlic tadka over the chaat mixture and mix gently so the flavors blend beautifully. Finally, add freshly chopped coriander leaves and squeeze fresh lemon juice on top for a refreshing tangy taste. Garnish with lemon slices and serve immediately for a delicious, protein-rich, and healthy snack🌻

**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!

#ES1 



SWEET POTATO KEBAB 
With green chutney , tomato sauce and Rose Mojito 

Milagu (Pepper)Pongal with Tiffin Sambar 


Milagu Pongal


Prep time-10 minutes 
Cook time - 30 minutes 
Number of servings -4 persons


Ingredients 
Raw Rice-1 cup
Moong dal-1/2 cup
Peppercorn-2 tbsp
Water-5 cups
Salt-2 tsp


For Tempering 


Ghee-2 tbsp
Cumin seeds-1 tsp
Pound pepper 
Chopped ginger 
Cashew nuts
Asafoetida powder-1/4 tsp
Curry leaves


Method:
1.Rinse and soak the rice and moong dal for about 30 mins.
2.Add water in a pressure cooker and add the rice and moong dal. Pressure cook it for 5to 6 whistles.
3.Make a coarse powder from pepper.
4.Take a frying pan and add ghee.After the ghee is heated add jeera,coarsely ground pepper powder,cashews,ginger,and curry leaves.
5.After 5-6 whistles open the cooker and add the frying pan content into the cooker.Stir well and add ghee if necessary.serve hot with sambar.


Tiffin sambar 


Toor dal -1 cup
Onion-2 nos
Tomato-3 nos
Turmeric powder 1-1 tsp
Salt-1 tsp
Asafoetida-1/4 tsp
Water
Ghee
Jaggery-2tsp
Chopped coriander leaves 
Tamirand water-1/2 cup
Sambar onion- 300 gram
Red chilli-2 nos
Mustard
Fenugreek 


Method:


1.Take 2 tbsp of toor dal and add dried red chillies soak for 30 mins.
2.Chop tomato and onion.
3.Grind the soaked dal and chillies along with half of the chopped tomato and onion into a smooth paste using a little water.
4.Heat oil in a pan add mustard seeds,fenugreek seeds dried red chillies curry leaves and a pinch of asafoetida. Then add the remaining tomato and onion sauté well and add the ground paste.
5.Pour enough water and add turmeric powder,tamirand water and salt. Let it boil well.
6.Finally add 1 tsp roasted cumin powder, piece of jaggery and garnish with fresh coriander leaves.

Potato Soya chunks sabji with puri 


Prep time:5 mins
Cooking time:30 mins
Servings:4


Ingredients:


Soya Chunks:1/2 cup
Potatoes:3
Onions:2
Tomatoes:2
Turmeric powder:1/2 tsp 
Coriander powder:1 tsp
Red chilli powder:1/4 tsp
Curd:1/4 cup
Salt to taste 


For seasoning:


Oil:1 tbsp
Curry leaves few
Cumin seeds:1 tsp
Green chillies:2


Method:


1.Finley chop the onions and tomatoes and keep it aside.
2.Take the soya chunks in a big bowl and add about 1 litre of hot water along with 1/4 tsp of salt.
3.Boil the chunks for about 10 minutes.
4.Was and peel the skin of potatoes and chop into bigger pieces.
5.Half cook the potatoes and keep it ready.
4.Take a pan ,add oil and add cumin seeds when the oil is hot.when the cumins seeds starts to sputter,add chopped green chillies and curry leaves and sauté for 1 minute,salt to cook the onions evenly and add chopped tomatoes and mix well.
5.Add turmeric powder and salt and sauté it to cook the tomatoes completely.
6.Now add the half cooked potatoes and boiled soya and mix well.
7.Add Curd and mix well.Adjust the salt if needed.Keep the flame in low and allow the potatoes to cook completely.
8.Add coriander powder,red chilli powder and mix well and allow the curry in flame for another 5 minutes.
9.Remove the aloo soya chunks curry once cooked completely from flame and garnish with chopped tomatoes and serve with puri.

#IOP
Beetroot puri,Kalak Chana aloo Ki Subji, Fruit Cream , Green Chutney , Tomato Ki Meethi Chutney And Onion Salad

#ES1 
WHEAT FLOUR AND SOOJI SAMOSA 
Served with Green Chutney , Tamarind chutney and Tomato Sauce . A perfect evening snack with tea 

#IOP 


SWEET POTATO KEBAB WITH DATES STUFFING 
Served with Rose Mojito , green chutney and tomato sauce 

#IOP
HYDERABADI TOMATO HALWA 🍅🍅
Hyderabadi Tomato Halwa is a unique Indian dessert, perfect for EID, made with ripe tomatoes, khoya, sugar, and ghee, loaded with nuts. 🌸. It\'s totally unexpected dessert. 

The Ultimate Sandwich Showdown! 🥪😎

 Cast your vote: 👇🏼
 A. The Classic Bombay Toasty: Mashed potatoes, mint chutney, and thin slices of cucumber and tomato.
 B. Creamy Corn & Spinach: A cheesy, melt-in-your-mouth favourite that kids absolutely adore!
C. The Protein Power Paneer: Spiced paneer bhurji or thick tandoori paneer slices. 

Drop your vote in the comments below and tell us why you like it too!

#lpc26
#pongal tomato gotsu

#LPC26
Cucumber, Tomato, Raita 

#LPC26
Soya Paneer pulao . 
Protein packed recipe. 

Golden-brown.paneer cubes  - Cashews for crunch.Sliced tomatoes and cucumbers on the side for freshness. 

#LPC26
Cucumber Boat Chaat
This is a healthy, refreshing, and low-calorie Indian snack, often featuring scooped-out cucumbers filled with spiced chickpeas, onions, tomatoes, and chutneys. It is a tangy, nutritious alternative to traditional street food, providing high fiber and hydration. Perfect for summers,garnished with sev and pomegranates

#IPC26


Along with raw papaya, I\'ve used carrots, raw coconut, tomatoes, and cucumber, and made a sauce with honey and lemon, which I add to the salad to make it more nutritious. Raw papaya salad is full of flavor and health.
Raw Papaya salad 

#LPC26
Paneer Cherry Tomato starter

Today is World Health Day and I’ve made a Party Starter with Paneer, Cherry Tomato, Olives and cucumber base. A dressing of olive oil, red wine vinegar, oregano, chilli flakes and minced garlic. Drizzle the salad dressing and enjoy! A crowd puller and is best healthy 

#LPC26
#TOMATODOSA

#LPC26
A wholesome Indian breakfast thali with methi paratha, aloo tamatar ki sabji, chai, and mirch ka achar offers a perfect balance of fiber, vitamins, and comforting flavors. Rich in iron from methi, energy from potatoes, antioxidants from tomatoes, and digestive benefits from spices and tea, it’s a nourishing and satisfying start to the day.

Post -2
Tomato dip
#LPC26
Tomato dip is a healthy and delicious recipe.