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Hashtag: #masala
292 posts found for your hashtag #masala
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Masala chana dal Vada with Tomato ketchup #Kitchendiaries #Onam2025
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Before Insta hacks and YouTube recipes took over, we had our own OG kitchen influencers. For some of us, it was Tarla Dalal’s books with pages full of masala stains, for others it was handwritten recipe diaries, or that one neighbor who always shared a secret tip over chai. That was our kitchen Google! Today, reels and shorts make cooking look fancy and quick—but the real joy of learning came from those legends who taught us patience, flavors, and love for food. Now we want to know—who or what was your first recipe source? Was it a cookbook, a family member, or YouTube?
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Can’t find the haldi when you need it most? We’ve got you! Here are 4 super-smart spice storage hacks to keep your masalas fresh, organized, and right where you need them. Because let’s be honest — a clutter-free spice setup makes cooking so much more fun! How do you store your spices? Share your hack below 👇
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Masala Peanut Chaat
#Snack
Peanut Chaat is a sweet, spicy, tangy, crunchy, and protein-packed Indian appetizer made with roasted or boiled peanuts.
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#Snack
if you feel like eating something spicy, I made potato tikkis.
For tikki, I have made it using potato, corn flour, bread, chaat masala and some normal spices.Then deep fried.
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Vegetable Masala Maggie
#snack
The simple and easy vegetable masala Maggie is a quick and delicious way to prepare a popular Indian noodles dish Maggi with delight full vegetarian twist.
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Maggi Masala Macaroni Snack#SnackA super-crunchy, golden fried macaroni snack bursting with the iconic Maggi masala flavour. Each bite is crispy, spicy, and irresistibly addictive. Perfect to pair with a hot cup of chai on a cold evening, when you just want something comforting, chatpata, and impossible to stop munching. A jar full of pure snacking happiness!
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Cheesy Garlic Masala Pav
#Snack
“This is one of Mumbai’s popular street foods. Toast the pav with butter, then layer it with spicy bhaji, a delicious vegetable mishmash, and finally top it with cheese and bake. It surely makes a delightful dish for kids who love cheese. This melted cheesy garlic masala pav is perfect for an evening snack, a chaat party, or just with tea.”
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#snack
Protein rich seekh kebabs
PROTEIN PACKED VEG SHEEKH KEBABS Protein-rich, flavourful and completely vegetarian! 💚🍢 These Rajma–Chickpea Veg Seekh Kebabs are my new favourite healthy snack/starter. Made using boiled rajma, chickpeas, potatoes and sautéed onion–besan mixture, these kebabs are soft inside, perfectly grilled outside and packed with wholesome plant protein. 🌱💪 Seasoned with kebab masala, roasted jeera, aamchur and spices, they taste absolutely amazing with mint chutney and crispy onion rings. If you’re looking for a healthier kebab option — this is it. Simple ingredients, great texture, grill-friendly and soooo satisfying! 😍🔥 ➖➖➖➖➖ -
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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#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.
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#snack
Recipe _ Motor ghugni
A delicious Indian healthy recipe that perfect for any occasion made with boiled white motor ,potato spices little bit of oil and sprinkle with onion green chilli lemon juice, chaat masala coriander leaves and bujia.
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#RECIPECONTEST
Get Ready to Curry On! Our Delightful Desi Curries Contest is Here!
Do you make the most mind-blowing Mutton Rogan Josh? Does your Palak Paneer give restaurant-style vibes? Does your Dal Tadka & Chole Masala give a stiff competition to the local dhaba ? If your secret spice blend turns simple ingredients into magic, we want to see it!
Share your best, most authentic, and ANY delicious Desi Curry recipe with the Kitchen Diaries community here! P.S. - You can post as many entries as you like!!
Contest Dates- 25th November -5th December
Hashtag- Don’t forget to add the hashtag #Curries in the description!
Prizes- The Top 3 lucky entries will WIN Attractive Prestige Voucher Codes!!
Show us the warmth, the flavour, and the heart of your kitchen with your delightful desi curry recipes! Time to get cooking!
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#snack
Roasted makhana sizzling with chaat masala ,namak, and red chilli powder is the best option for tea time snacks and ya healthy too -
#Snack
Masala Mathari
Crunchy and kurkuri mathari made from wheat flour ..We can make it without oil...healthy tea time snack
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#Snack
Masala bhaker vadi
Best option for tea time ...Very tasty & easy to make
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#Snack
Masala Puri
Masala Puri is a popular snack served hot with tea or pickle or chutney.
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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!
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#Snack
Murmure cutlet To make the cutlet, I have added boiled potatoes, puffed rice, bread crumbs and some spices and I have also used Maggi masala in it and than shallow fry.Enjoy a cup of tea
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#Snack
Wheat flour masala Chakri with apple salsa
One Cup wheat flour small cloth apply to weight flour and boil to flour and some spices and add solt and then you make a Chakri and prepared to air fire
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Matar Masala Mathri
#Snack
Serve the crispy and tasty Matar Masala Mathri with tea or coffee, or enjoy it as a snack.”
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Masala appe
#Snack
“Masala appe, golden, crispy, soft and lizz‑y in the middle. These little round snacks are a comforting treat with friends, served with tea. When placed on a platter with chutney, the mouth‑watering deliciousness never ends.”
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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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#CookWithPrestige
Scrambled Masala Tofu
Scrambled Masala Tofu is prepared in Prestige Kadhai
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Chauli Chi Usal (Barbati or Lobia Masala Curry ) !!
#CookWithPrestige
Black Eyed Beans also known as Lobia or Barbati is the most commonly legume found in Indian kitchens. In Maharashtra, it is known as Chauli or Chavali. This wholesome legume is packed with protein, essential vitamins and fiber making it an ideal healthy meal option.Black Eyed Beans curry commonly known as Chauli chi Usal in Maharashtra is delicious, nutritious and vegan dish often paired with Roti or Paratha and Rice.Whatever may be the variation, it is one of the most loved legumes all across India. The Black Eyed beans when combined with earthy aromatic spices give a distinct flavour to this dish. I have added Sunrise Chana Masala Powder and it enhanced and gave distinct flavour to the curry.This one pot easy to make curry is rich in nutrients and makes a perfect option for a healthy lunch or dinner.In India, the method of making curry varies from state to state. I have used Prestige Stainless Steel Pressure Cooker with spillage control lid to make this one pot easy delicious curry.
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#cookwithprestige
Used Prestige Air Fryer
STUFFED PANEER IN VEGGIES TIKKI
For Tikki used veggies like raw Banana, sweet potato, beetroot, capsicum, peas, carrot, Potato, lemon, coriander leaves, pav bhaji masala, red chilli powder, salt boiled all n mashed it
Apply oil on palm take portion n flatten it place paneer cubes n cover roll on breadcrumbs n bake in air fryer. Serve with mint chutney n salad (carrot, onion, lettuce, cucumber)
Healthy tasty n perfect for winter
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#CookWithPrestieg
Leftover rice masala paratha
Prepare Prestige non stick tawa
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#CookWithPrestige
Boil corn using Prestige Cooker to make Boiling Buttery corn masala
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#CookWithPrestige
Masala papad tax prepared for evening snack and small hunger pangs, healthy and tasty by baking it on a prestigious pan.
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Masala green Rotlo
#CookWithPrestige
I used to make this delicious healthy winter dish with prestige nonstick tava...
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THE PANEER POWER-PLAY! 🧀🔥
Soft, creamy, and undeniably the must-have of every Indian veg dine-out meal. 😎
If you were at a restaurant right now, which one of these would you order without even looking at the menu?
A) Paneer Butter Masala
B) Chilli Paneer
C) Matar Paneer
D( Paneer Bhurji
👇 Cast your vote! Which Paneer dish owns your heart (and plate)?
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Prep Time Face-Off Photo Contest 🤳🏼
Take a stunning photo of your Kitchen Prep & Stand a Chance to Win!
Think you’re a master of the kitchen? It’s time to show off your skills!
Join the Prep Time Face-Off Photo Contest and win big. 🎉
We want to see how you PREP when you cook, whether it\'s perfectly chopped veggies on a plate or all the cooking ingredients laid out for cooking on your kitchen counter, or spices in your spice box or masalas ground and kept ready to go in, we want to see pictures your \"Prep to Finish\" journey.
🗓️ Contest Dates: 5th JAN – 12th JAN
▶️ Hashtag: #PrepSnap
🏆Prizes- Win Attractive Prestige Goodies! 🎁
🔥 READY, SET, PREP! 🔥
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Stuffed masala chillies
#PrepSnap
Green chillies stuffed with spicy filling. These chillies can be served with hot dal rice or with phulkas.
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#PrepSnap
Making presses of masala pav
Sindhi special saiyal double (सैयल ढबल )
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#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
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#prepsnap
Very tasty and delicious all time fevorite vej.maggi masala chese
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#Prepsnap
Preparing Bhalla Chaat using a \"prep and snap\" method is a smart way to go. If you have some ingredients ready beforehand, you can serve fresh chaat to guests or at home in minutes. For example, you can make the bhallas in advance and store them in the refrigerator, and prepare the papdi and sweet chutney beforehand; these can be used for up to 15 days. Prepare a small \"chaat masala mix\" so you don\'t have to open different containers repeatedly. This mix can include salt, chili powder, cumin powder, and chaat masala.
Bhalla chaat
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Zingy parcel
#prepsnap
Ingredients::-
200gm- all purpose flour 1 tbsp-dry yeast, 1tsp- suger ,2tbsp- warm milk ,1/2 cup- paneer cubes ,1 tbsp- mayonnaise ,1/2 tsp- lemon juice ,Salt as required ,Chilli flakes as required ,5-6-whole red chilly ,5-6- garlic cloves, 1 tsp- shahi jeera, 1 tbsp- green coriander leaves ,1 tsp- mix herbs ,1 inch- ginger grated ,1/2 cup- corn meal(makki ka aata), 1/2 tsp- turmaric powder ,1/2 tsp- garam masala ,1/2 tsp- dry fenugreek leaves, 1tbsp- Harissa sauce, Peri peri masala as required ,Butter as required ,1 tbsp- oil .
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Russian Veg kebab#PrepSnap
Ingredients:
Chopped (onion,cabbage,cauliflower, coriander,green chili)
Ginger garlic paste
Semolina
Soya keema
Brown bread
Corn flour
Salt
Chili powder, chili flakes, jeera powder, turmeric powder, ajwain, garam masala, coriander powder.
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#PrepSnap
High Protein, Low Calorie, Paneer Cucumber Bowl
Ingredients:
Paneer, turmeric powder,Kashmiri Red Chilli Powder,chaat masala, black pepper powder, garlic paste, lemon juice, salt as needed, 1 tsp mustard oil, 1 tsp olive oil, sesame seeds, chilli flakes.
For Cucumber Yogurt Salad :
Cucumber cut into ribbons, carrot peeled and cut into ribbons, onion sliced, 2 garlic cloves grated, Low fat yogurt, chaat masala, roasted cumin powder, as needed salt,honey.
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#PrepSnap
Bharava Sabji Masala
Stuffing masala for eggplant and Snake gourd
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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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#tiranga.
Masala paneer tikka ,malai paneer tikka and pudina paneer tikka make a delicious dish representing the color of Bharat’s tiranga flag
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#Tiranga Republic Day Special Healthy Tiranga Platte
Orange : Air fried carrots with honey, pink salt & black pepper White : Creamy cream cheese layer Green : Blanched broccoli tossed in masalas & air fried Ashok Chakra detail made using • Whole black pepper • Cloves on the sides Healthy bhi, creative bhi & full desi vibes
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#Tiranga
Tiranga pateto khasta kachori
Yah maine maida mein beetroot, Palak istemal karke color banae Hain and iske andar pateto masala stuffing bharkar banae Hain.
Healthy crispy and tasty 🤤 😋
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#Tiranga
Kinova mix veg masala pulao with coconut chatni 😋 .
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#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!
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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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#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
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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Kashmiri Aloo Dum Recipe! 🥔🌿 _Velvety, aromatic, and totally comforting_ Ingredients: - *Main:* - 500g *baby potatoes*, boiled & peeled - 1/2 cup *curd*, whisked - 1/4 cup *cashew paste* - *Spices:* - 1 tsp *Kashmiri red chili powder* (deep color, mild heat) - 1/2 tsp *turmeric* - 1 tsp *cumin seeds* - 1 tsp *fennel powder* - 1/2 tsp *garam masala* - Salt to taste - *For curry:* - 2 tbsp *oil* - 1 *bay leaf* - 2 *green cardamom* - 2 *cloves* - *Garnish:* - Fresh coriander - 1 tbsp *cream* (optional)
Method: 1. *Tempura-style fry:* Potatoes golden in oil. Set aside. 2. *Masala base:* Cumin, bay leaf, cardamom, cloves. Sauté. 3. *Spice in:* Add chili powder, turmeric, fennel. Cook *1 min*. 4. *Creamy touch:* Add curd (keep stirring), cashew paste. Simmer *5–7 mins*. 5. *Potatoes in:* Toss potatoes, coat well. Add water if needed. Cook *10 mins*. 6. *Finish:* Garam masala, garnish with coriander & cream 😋.
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We’re kicking off our Protein-Packed Corporate Meals series with a quick and practical recipe designed for busy workdays and late office nights. In this episode, Aasritha (@thelifeof_aash) shares a quick & yummy 4 PM Fix!
For More such Amazing Recipes, Join Our Upcoming Workshop-
📅 Date: 28 Feb
⏰ Time: 3 PM
🔗 Register here : https://forms.gle/DecrXSxKpSzPKa1R6
Roasted Makhana + Peanuts!
Roasted in the Prestige Multi Chef Air Fryer because:
✔ Minimal oil
✔ Even heat circulation
✔ Quick + mess-free
✔ Perfect for small batch snacking
What she used:
• 50g makhana
• 50g peanuts
• Salt
• Chilli powder
• Chaat masala (optional)
🌶️How:
Air fry at 400°F for 17–18 mins
(Shake once midway for even roasting) -
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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
Badam KI CHAY
Vegan-sugar free - Indian Masala Chai. Fabulous home made almond milk tea with homemade chai spice blend with cardamom, cinnamon, pepper and cloves . Almond tea is a good alternative to dairy tea for people who are lactose intolerant or have a milk allergy. Almond milk is a plant-based milk that\'s high in vitamins and minerals, and it\'s a good source of protein and fiber. This Flavorful Indian Chai tea made vegan and sugar free with goodness of dates and raisins .
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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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#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
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
\"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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#Holi26
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
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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#Holi26
Recipe name -dahi bhalle
Ingredients:-
1) mung daal 1 cup
2)Udad daal 1 cup
3)Salt as per test
4) Ginger green chilli peast 1 spoon
5) oil fry karne ke liye
6) card 2 cup
7) sugar
9) green chutney
10) red meethi chutney
Recipe
Udad daal ko aur mung daal ko aadha ghante ke liye bhigona padta hai
FIR donon ko अलग-अलग mixi ki jar mein dalkar Barik pisna padta hai
Ab Jo Bator ban gaya hai usmein salt aur Ginger aur green chilli ka jo pest Hai vah dalkar unko acchi tarah Se mix karna hai
Ab Jo Bator hai usko ek hi side per chalana hai jisse ki vah Bator ekadam fluffy aur soft ho jaaye
Ab gas per ek pen mein oil garam hone ke liye rakhna hai
Oil garam Ho jaaye uske bad Jo Bator Hai usmein se थोड़े-थोड़े portion oil mein dalne hain
Dhimi aanch per hamen Jo bhale Hai dahi bhalle usko fry karna hai
Ab acchi tarah Se fry Ho jaaye uske bad usko ek bowl mein garm Pani lena hai aur usmein dalne Hain
5 minut garm Pani mein rakhne Hain FIR uske bad usko thande Pani mein dalne Hain
Ab thande Pani Se hamen halke hathon se nichod ke ek bowl mein nikal lena hai
Ab ek serving plate leni hai jiske andar hamen niche bhalle rakhne Hain
Uske upar humne Jo sweet card yani ki sweet dahi banaya hai usko dalna hai
Uske upar hamen red meethi chatni dalni hai uske upar green chatni dalni hai
Uske upar hamen halki halki red chilli powder coriander powder aur thoda sa chat masala dalna hai
Ab uske upar coriander leaves aur pomegranate dalna hai
Ready Hai hamari dahi bhalle ki plate
Yah hamari
Holi ke tyohar mein yah ham har time yah dish banate hain
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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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#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
Presenting my fusion dessert – Tropical Cannoli Gujiya with Salted Rabri Cream. Crispy cannoli-style gujiya shells filled with pineapple and smooth rabri cream.
A perfect balance of sweetness, tanginess and creamy richness in every bite. ✨🍍🍽️
Tropical Cannoli Gujiya with Salted Rabri Cream (2–3 servings) 🍍✨
1-Gujiya / Cannoli Shell
Maida /whole wheat flour– 1 cup
Sesame seeds -1/4tsp
Ghee / Oil – 1 tbsp
Salt – 1 pinch Water – as needed
Method: Maida, ghee aur salt mix karke tight dough banaye. 15 min rest kare. Patla belkar cannoli/gujiya shape me mould kare aur medium heat par golden crisp fry kare.
2- Pineapple Filling Finely chopped
pineapple – ½ cup
Sugar – 1½ tbsp
Butter – 1 tsp
Chaat masala -1/4 tsp
Mint powder –pinch
Method: Butter garam karke pineapple add kare. Sugar daal kar 3–4 min cook kare jab tak halka thick ho jaye. End me mint powder mix karke cool hone de.
3-Salted Rabri Cream
Full cream milk – 500 ml
Fresh cream – 2 tbsp
Sugar – 1 tbsp
Salt – 1 pinch
Cardamom powder – pinch (optional) Method: Milk ko slow flame par reduce karke thick rabri banaye (about half). Sugar, cream aur pinch salt add karke smooth whisk kare taki piping consistency aa jaye.
4-Assembly Fried cannoli shells me pehle pineapple filling daale. Upar se salted rabri cream piping se fill kare. Powdered sugar, cherry aur pineapple pieces se garnish karke serve kare. 🍒🍍
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#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🌻
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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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Basket Chat Puri
This is a popular Indian street food snack where crispy, cup-shaped puris are filled with a variety of tangy, spicy, and sweet ingredients. It is a holi savoury chaat.
Serves: 4
Preparation time : 20 min
Ingredients:
Base & Fillings -
10 pieces - Basket Puris (crispy flour cups)
2 pieces - Potatoes (boiled and cubed)
1 piece - Onion (finely chopped)
Spices & Seasoning-
1 tsp - Red chili powder
1 tsp - Chaat masala
1/2 tsp - Roasted cumin powder
Salt to taste
Chutneys & Toppings-
1/2 cup - Date & Tamarind chutney (sweet & tangy)
1/2 cup - Garlic chutney (spicy)
1/2 cup - Green chutney (mint/coriander)
1/2 cup - Fresh yogurt (plain/sweetened)
1/2 cup - Sev (thin crunchy gram flour noodles)
1/2 cup - Pomegranate seeds
Coriander leaves (freshly chopped)
Boondi (small crunchy gram flour balls)
Instructions:
1. First boil the potatoes and mash them. Add salt and chilli to it. Mix well. Prepare the remaining ingredients. 2. Arrange the basket puri in a plate, put potatoes and onions in it. Then add green chutney, gali chutney, garlic chutney and curd.
3. Now add chaat masala, cumin powder and sev on it then garnish the basket chaat puri with boondi, pomegranate seeds and coriander.
4. The basket chaat puri is ready. Serve immediately.
#HOLI26
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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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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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I first tasted makhana at my neighbor\'s place, who was from Bihar, India. They mentioned that roasted makhanas are commonly enjoyed as a healthy tea-time snack or packed in kids school lunch boxes. Makhana is also typically served during fasting due to its nutritional benefits. Since then , I always have a jar full of homemade Masala Makhana
#ES1
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#IOP
AWADHI BIRYANI
It is a vegetarian version , different from Hyderabadi Biryani . It is full of flavours , aromatic and less spicy . Prepared with homemade Awadhi Biryani Masala
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You’re coming home after a long day in the sun. Which glass are you reaching for first? 🧊
🍋 Classic Nimbu Pani
🥛 Masala Chaas (Buttermilk)
🥥 Fresh Coconut Water
🌹 Gulab/Khus Sharbat
Comment Your Cool, Cool Choice Below 👇🏼 -
#mk26
Masala Golden Milk (Turmeric Milk) is a very healthy and delicious drink
Masala Golden milk
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#LPC26
Nothing beats a wholesome desi meal
Palak chana masala,
Soft rumali roti,
Piping-hot steamed rice,
Chilled dahi &
Salad
Cozy, nutritious & totally satisfying
Would you try this combo?
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#LPC26
Snap melon juice with lemon and honey is a refreshing twist. Snap melon is super hydrating, perfect for hot days . Packed with vitamins A, C, and K for immunity and skin health. Lemon and honey support digestion and detoxify. Fights free radicals, reduces inflammation. Honey\'s antibacterial properties ease sore throats A healthy, tasty drink to refresh and recharge.you can sprinkle chat masala for enhance the flavour.
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#LPC26
PANEER MASALA PARATHA WITH CUCUMBER POTATO RAYTA
This is the perfect power packed dish for summer season,,,and it\'s a very High protein recepi,,
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#LPC26
Peri peri masala idli
Healthy, easy Indian snack suji Masala idli is a traditional South Indian breakfast, Lunch, dinner or as an evening snack . This version is better than plain suji idli more fiber, better blood sugar control more protein !
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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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#SS26
Masala chass Garmiyo ki jaan Masala chass.mai Ismai pudhine ki ice cube jo saal bhar ghar mai banakar store karti hu dalti hu .kyuki hamesha ghar mai pudhina available nahi hota
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#LPC26
Bhindi Masala A light and healthy bhindi masala made with less oil, perfect for a balanced summer meal. Easy to digest and full of flavor, it’s a wholesome addition to your healthy plate.
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#LPC26
Peri - peri masala pulao -This flavorful Peri Peri Masala Rice is made by sautéing onions, garlic, mixed bell peppers, and corn in butter/oil, seasoned with 1–2 tablespoons of Peri Peri masala, tomato paste, and a splash of lemon juice. Combine these with cooked basmati rice for a spicy, tangy, and quick one-pot meal
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Minty Lemon Mojito | Chatpata & Refreshing Summer Drink
#SS26
Refreshing, tangy, and full of flavour – this Lemon Mint Mojito with an Indian twist is the perfect drink to cool down anytime! 🍋🌿
Made with mint syrup, fresh lime juice, crushed mint leaves, and a hint of chaat masala and cumin, this drink is not just refreshing but also packed with a chatpata kick.
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#SS26
Guava juice
Ripe guavas are simmered with aromatic cardamom and a touch of sugar, creating a luscious stock that forms the base of our juice. Then refrigerate for at least 2 hours .
After a brief stint in the refrigerator to chill, the guavas are meticulously deseeded and strained to extract their pure essence. Finally, the strained juice is blended with a hint of tangy chaat masala, a pinch of salt, and a subtle kick of chili powder, elevating its taste to new heights.
Get ready to indulge in a tantalizing sip of tropical paradise with each glass of this tantalizing guava juice
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#LPC26
Chaat, salad
Cucumber boat Salad -Here is a refreshing and healthy recipe for Cucumber Chaat Boats that matches the visual you created. This is a perfect lighter alternative to traditional chaat that keeps all the tangy, spicy, and sweet flavors. Cucumber Chaat Boats Vegetarion .The Boat. Prepare the Cucumber Boats * Wash the cucumbers thoroughly. You can peel them entirely small spoon or a melon baller, gently scoop out the seeds and the soft center to create a hollow \"boat\" Make the Chaat Mixture * In a mixing bowl, chopped onions, tomatoes, and green chilies. * Add half of the chaat masala, roasted cumin powder, red chili powder, and salt. * Add a squeeze of lemon juice and toss everything gently to mix. Assemble the Boats Garnish and Serve * Sprinkle the remaining chaat masala over the top. * Finish with a generous layer of Nylon Sev, pomegranate arils, and fresh coriander. * Serve immediately to keep the sev crunchy
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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
This fresh salad looks colorful, healthy, and full of flavor. It is made with a mix of boiled chickpeas, chopped onions, tomatoes, and cucumbers, creating a perfect balance of crunch and softness. The addition of spices like chaat masala and black salt enhances its tangy taste, making it even more delicious. This type of salad is not only tasty but also rich in protein and nutrients, making it a great choice for a light meal or snack. It’s simple, refreshing, and perfect for a healthy lifestyle.
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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
OYSTER MUSHROOM SABJI
Oyster mushroom sabji is a quick Indian stir-fry made with soft oyster mushrooms. The mushrooms are sliced and cooked with onion, tomato, garlic, ginger, and basic spices like turmeric, chili powder, coriander powder, and garam masala. Tastes savoury, mildly spicy, with a melt-in-mouth texture. Goes perfect with roti or jeera rice.
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#LPC26
MATAR MUSHROOM SABJI
Matar mushroom is a popular North Indian sabji made with green peas and mushrooms. The dish has sliced mushrooms and matar cooked in an onion-tomato gravy with ginger-garlic, turmeric, chili powder, coriander powder, and garam masala. Finished with kasuri methi or cream for extra flavor. Tastes savory, mildly spicy, with sweet peas balancing the earthy mushrooms. Goes great with roti, paratha, or steamed rice.
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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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#LPC26
Lunch , dinner
Chana Masala is a popular side dish made to pair up with roti, naan , chapati, pulao etc. Chana Masala is made using chickpeas, onion, tomato, whole spices etc. flavoursome and healthy Indian meal A Protein - packed, vegan and gluten free curry.
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#LPC26
Salad
This quick, refreshing cucumber corn chaat combines boiled sweet corn, diced cucumber, tomatoes, onions, and tangy spices for a healthy snack. chaat masala, lemon juice, green chilies, and coriander.
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#LPC26
Rajma Tikki Chaat is a popular and healthy twist on classic chaat, using kidney beans patties (tikkis) as the base. These savory patties are made from boiled kidney beans and cottage cheese, beetroot and spiced with aromatic Indian masalas. Served with Green Chutney and Sweet Chutney over the yogurt.
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Fried rice and Chicken roast
Chicken roast is a a flavourfull lndian cuisine, blended with mild masala , hung curd, green chilli and kashmiri red chilli paste. A tough of coriander leaves make this dish more tasty.
Fried rice prepared with mixed vegetables and homemade mild spices which goes with chicken roast very well.
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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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#SS26
Watermelon Cooler
This watermelon cooler is a highly hydrating, refreshing summer drink made by blending watermelon chunks with lime juice, mint, chaat masala, black salt and sometimes sprite or coconut water. It is a low-calorie drink often served strained or blended with ice, providing potassium and magnesium to help combat summer heat..
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#SS26
Masala Soda Shikanji
Shikanji is a popular North Indian Indian summer drink, which is made with lemon, water, sugar, and a variety of spices. It often includes black pepper, roasted cumin, chaat masala, black salt, mint leaves and sometimes soda also.
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#SS26
** Summer King Spices Butter Milk (Masala Chaach )**
Masala Chaach is a Staple In Indian Households, Especially During The Summer 🌞 🌞.
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#SS26
JAMUN KALA KHATTA POPSICLES
This refreshing Jamun ( Java plum ) popsicles recipe creates a tangy , sweet ,summer treat by blending deseeded jamuns sugar chaat masala black salt lemon juice .the main taste of kala khatta . These popsicles will take you back to the memory lane when as a kid we buy kala khatta gola from local cart vendors on hot summer afternoons
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#LP26
#makki ki roti दाल karele ki sabji और gunde
Recipe--
1.Makki ki aate ko aik bartan mai le uss mai salt da le or garam pani se duo laga le
2.bhigoi hui Tuvar dal ko nama k dalkar presure cooker mai 2-3 wessel aane tak
Cook kar le
3.da l ma ighee jeerा hari mirch adrak ka ri patta haldi lal mirc h ka tadka de.
4Makki ki roti ko plastic per bel lo.O r dono taraf se barabar sekh kar ghee laga
Kar serve kare.
Karele ki sabji---
1Karele ko dhokar kapde से poch le
2.lambai मई pakk hue bigg nikalte hue cut
Kar le or salt lag kar rakh de.
3.aik kadai mai oil sabutdhaniya soaf dalkar bhune ab thod besan dalkar bhune
Masale ko thanda karke mixxer mai dardara grind kar le.
4.salt lage hue karelo ko nichod kar pani
Nikal kar mustard o il mai light brown
Hone tak sekh le.
5. griend Kara masala karele mai mix kareke thoda imli ka pani dale or acchi
Tarah se mix kare.Sab dusare madale.Dale
6 Lijiye ready hai yummय yummyy sabji
Ki sath TASTY THALI
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#LP26
Mungdalparatha
Lunch
Ingidrents-
1 mung dal
2sabut dhaniya
3.soanf
4.salt.
5.haldi powder
6.lal mirch powder
7 .gehu ka aata
8.oil
9.hing
Method-stuffing banana
1.Dal ko dhokar steam kar le 80% tak.
2.sukha dhaniya or soanf ko halka sekh kar mixer mai dardara grind kar le
3.kadai mai oil garam hone per grind Kara hua masala dalkar dal dale.or acche tarah bhun le.baki sab masale bhi dal kar stuffing ready kar le.
4 gehu ki aate ka dou bana le or 10 minute rest de.
5 roti banakar stuffing bare or banakar tave par dono side se accha sekh le.
6 chatni ,sauce,curd kisi ke sath bhi 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
#PavBhaji__
Ingrident _
1Pav
2Butter
3Patato,Tamato,green peas,cauliflower,Capsicum,carrot,beetroot
Looki.
4.Pavbhaji masala
5.Salt,lemon,dhaniya patti
Method_
1 vegitabels ko wash karke cut kar le
2cooker mai patato,beetroot,looki or pease ko pressure cook kar le.
3.cauliflower or capsicum ko barik cut kareke ghee mai sotte kar le.
4 Tamatar green chilli or ginger ka grinder mai pAste bana le.
Cali flower or capsicum ko bhi 1 whessel tak pressure cook karke sabjiyo ko massher se mash kar le.
5 Aik kadai mai tamato puri oil or butter mai fry karke pavbhaji masala or salt dalkar pakaye abb uss mai mash vegitabels dalkar dhak kar oil chodne tak banaye nimbu or dhanya patti se garnish kare.
6.Tave per pav cut karke butter lagakar brown hone tak dono side se sekh lo
7 lijiye pesh hai Mumbai ki garma garam Pav Bhaji
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#LP26
#24-4-26
#Chole bhature
Ingrident -
1.Maida,suji,gehu ka aata
2.Curd
3.kabuli chana
4.salt,cloves, blackpeaper,Tejpatta,red chilli pow,chole masala
5.Tamatoes,green chilli,ginger,lemon,coriander leaves.
Method_
Chole ki_1 .kabuli chane ko night mai acchi tarah dhokar pani mai bhigo de.
2.mornning mai salt or cloves dalkar 5-6 wessel tak boil kar le.cooker open kareke check kare.hath se chana dabna chahiye.
3. Kuch chane ko kar mai grind kar le(iss se gravy thick banti hai..
4 Tamatar ko mixxer ke jar mai crush kar
le or oil mai tej patta clove or black pepper ke sath fry kare.oil chodne tak gravy ko pakaye.
5 .abb chole or cruch chole dalkar thoda pani dalkar 15-20 min ubalne de.
6 chole masala or baki sab masala dale or dhaniya patti se garnish kare.
Bhature ki recipe._
1 2 bowl maida,1 bowl suji,1/2 bowl gehu ka aata salt dalkar dahi se semi soft dou laga le.
2.1 hour rest ki liye bartan ya cottan clothe se dhakar rakh de.
3. 1 hour baad acchi tarah se patak patak kar aate ko soft kareke garma garam gol gol fule fule bhature bana le.
4.meri koi recipe mai onion ki gravy nahi hoti kyuki hum jain hai.
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#KDCV26
Stemed Dahi bade
Ingridents_
1 udad dal
2 mung dal
3,Curd
4.salt,redchillipow,,sekha hua cuminpow
5 greenchill
6 ginger.
7 dhaniya chatni ke liye
8 imli chatni ke liye
Method_
1 dalo ko acchi tarah wash kareke 4 hours ke liye sokh kar le.
2 Dal ko dardara grind kar le
3 1/2 an hour better ko rest de.
4 Gol gol bade utarkar garam pani mai bhigo de.
5 thande hone per nichod kar bowl mai rakhe.6 upper acchi tarah fatti hui curd masala or dono tarah ki chathi green or imal ki dale.
6chatniya(apne sab ke tarike se bana le)
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#LP26
#DATE_ 27/4/2026
#Vegetable Pulao
ForFor The Vegetable Pulao
1 cup long grain rice (basmati chawal)
1 cup chopped mixed vegetables ( french beans , carrot and green peas)
1 tbsp oil
1/2 cup thinly sliced onions
1 bay leaf (tejpatta)
25 mm cinnamon (dalchini) stick
2 clove (laung / lavang)
1/2 tsp finely chopped green chillies
1/2 tsp grated ginger (adrak)
1 tsp garam Masala
Method
1. To make vegetable pulao in pressure cooker, soak the rice in enough water in a deep bowl for 30 minutes, drain and keep aside.
2. Heat the ghee in a pressure cooker, add the cloves, cinnamon, cardamom, star anise and onions and sauté on a medium flame for 8 minutes.
3. Add the rice an sauté on a medium flame for 2 minutes.
4. Add the green peas, carrot, Beans, Cauliflower and sauté on a medium flame for 1 minute.
5. Add salt and 1½ cups of hot water, mix well and pressure cook for 3 whistles.
6. Allow the steam to escape before opening the lid.
7. Serve the vegetable pulao hot with Cucumber Raita.
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Kitchen Rescue Squad, Ideas Please!!!
Imagine you’re halfway through cooking a recipe and realize you’re missing a key ingredient. 😱
Yesterday, I realized I was out of tomatoes right as I started making the masala for a paneer curry. Instead of running to the store or ordering tomatoes, I used dahi instead—and honestly? The curry turned out way better than how I make it usually! 😄
What’s the best kitchen substitution you’ve ever discovered by accident? Share your secrets below! ⬇️ -
#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
#27-4-26
#Falhari Sama chawal n Curd
Ingridents-
1 1 bowl sama rice acchi tarah dho kar bhigo de
2 mirchi ginger,aloo,groundnut, black pepper ko dardara kar le
3.Aik pan mai ya cooker mai ghee dale geera dale fhir cuts hua sab masala dal de samA dale thoda sote kare.
3.cut kareke aloo dale,mesurment se 2 bowl pani ur salt dalkar 2-3 wessel le le.
4 dhaniya patti se garnish kare or curd ke sath serve kare
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#KDCV26
#28_4_26
#Jwar ke vegitabel Pohe_ Healthy recipe
Ingridents_
1.Jwar ke pohe
2.green chilli
3.kari patta
4.sweet corn
5rai jeera soanf
6.onion
7.Tamatoe
MEthod_
1 Jwar ki pohe ko wash kareke 5min.soak kare.
2 Onion chpo kare or sweet corn ke dane nikal le
3kadai mai oil rakhkar rai jeera soanf harimirch kadi patta ka vagar kare.
4 abb usmai onion or sweet corn dale salt dalkar sotte kare.
5.ab soak kiye hue jwar kr pohe dale turmaric dale or jira loon (mp ka aik masala) dale or acchi tarah mix kare.
6.barik chop kare tamatar dale.or 2 minute dhak kar banaye.
7 lejiye pesh hai garma garam healthy Jwar ka poha.
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#Dabda Keri ka Achar_
Ingridents_
1 kacchi keri. .. . _10-15
2.meethi dana. . _50gm
3.Salt. _ 50 gm
4.Soanf. _ 50gm
6.Sarso ki dal. _30gm
7 Turmaric pow. . _30 gm
8.red chilli pow. _Taste se maimi 30 gm dali
9.Hing. .. . . _Taste se
10Sarso ka Oil. _1/2 liter
Method ---
1.keriyo ko thodi der pani mai chod de.
2.uske bich Mai Aisa chira lagaye ki bichai se seed nikal jaye per tukde na ho
3.keriyo ko acchitarah andar bahar se namak haldi se lapat de.
4 2 din mai namak haldi ka pani mai hone se keri ka colour. yellow ho jayega.
5 pani se nikal kar keri ko acchi tarah thali mai rakhkar 10-12 gante Sukha le.
6.keri ki bache hue namak haldi ke pani mai dana meethi bhigo de.
7.sare masale halka se kadai mai sekh le.
8. namak ki pani se dana meethi ko nikal kar Sukha le.
9.sab masale or dana meethi bhi sab mix kareke keri mai bhar de.check kar le keri acchi tarah dry ho gai ho.
Kuch keriai masale bharke glass ki jarurat mai dale.fhir kuch masala dale fhir keri dale masala bhari hui.phir masala iss tarah sab keri masala dal de.
10 1/2 liter Sarso ka oil garam kareke thanda kareke achar ki jar mai dal de.
1 week baad Achar ready hai khane ke liye
#AAM26
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#RawMangoRecipe
#KacchiKeriRoll
Ingridents_
1.Kacchi keri. _2 piece
2.jaggeri pow. _1/2 bowl
3.Chat masala. _1 tea sp.
4.Black Salt. _1 tea Sp.
5 .Ghee. _1 tea sp.
6.Pudhina pow. _1 tea sp.
Method_
1.keri ko wash kareke boil kar le.
2.keri ke pulp ko chalni se chan kar alag kar le.
3.aik kadai mai 1 tea sp.ghee dalkar keri ka Pulp dal de.cuntinue spoon se chalaye jaggery pow.dale.last mai chat masalaor black salt dalkar,kadai se chutne lage tab tak pakaye.pudhina pow.bhi dale.
4.Aik oil se gress kari thali mai patla spread kar de or thali ko ghar mai pankhe ki niche rakhe.aik din baad dhup mai rakhe .
5 Sukhne per cut kareke Roll kar le .
aapke Tasty Kachi Keri Roll ready hai khane ki liye
#AAM26
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#Bread Roll
Ingridents___
1.Bread. _4 Slice
2.pateto _2 peace
3.green peas. _1/2 bowl
4 .green chilli. _1-2 peace taste se
5.Salt. .. . _ taste se
6.red chilli pow. _ 1 tea sp
7.Amchoor pow. _1 tea sp.
8.Soanf. . _1 tea sp
Method _
1._patatoes ko boil kar le.
2.green peas ko boil kar le salt dalkar
3.patatoes ko chilke utarkar masala bana le.
4.Patatoes ko aik bowl mai mash kare green 💚 peas dale or sab masale dalkar stuffing ready kar le.
5.Bread ki corners cut kareke corners ka bread crums bana le.
6.bread ki slice ko water mai gili kare ke nichod kar stuffing ka ball banakar dale or acchi tarah se soft hatho se tightly cover kareke bread crums mai lapetkar thodi der freezer mai rakh de.
7.Oil garam karene rakhe or bread 🍞 rools fridge se nikal kar fry kar le dono side se brown 🟤 hone tak.
Lejiye garma garam Bread roll ready hai green chatni ke sath serve kare.
#BP26
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#BP26
Receipe Name:-Corn Veg Bhel
Corn Bhel Recipe In Gujarati Breakfast Corn i.e. maize contains all the minerals required for the body\'s nutrition. You can eat healthy food like maize as a snack apart from breakfast, lunch and dinner. Due to the anti-oxidants and flavonoids present in maize, it also reduces the risk of dangerous diseases like cancer. 30 minutes Ingredients For 3 people 2 American corn 2 thinly sliced tomatoes 2 finely chopped onions 1 tablespoon butter 2 tablespoons mayonnaise 1/2 finely chopped capsicum 1 tablespoon - salt 1 tablespoon - mix hub 1 tablespoon - chili powder 1 tablespoon - amchoor powder 1 tablespoon - chaat masala 1 cube - grated cheese 2 tablespoons - sev 2 tablespoons - date tamarind chutney 2 tablespoons - kotha chutney 1 - lemon Cooking instructions 1. First, remove the kernels from the corn and boil it in a cooker. Combine the ingredients for the congee. 2. Then in a large bowl add boiled corn, chopped tomatoes, chopped capsicum, chopped onion, mayonnaise, butter and mix everything. 3. Then add date tamarind chutney, kotha neech chutney, salt, chili powder, amchoor powder, chaat masala, mix hub, oregano and mix well and serve. 4. Take the konai bhel in a glass bowl and add sev, grated cheese on top and decorate with coriander and konai. 5. So enjoy konai bhel in the monsoon season.
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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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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
Presenting a wonderful and special Chutney Recipe passed down from Maa which is relished whenever I cook and have it. A beautiful token of love in the form of chutney ❤️
A fruity chutney which is full of sweetness and nutrition, an extremely delicious and lip-smacking chutney full of fruits and nuts. A great accompaniment to main dish.
Recipe
8 - 10 Dates, 10 - 12 Raisins, 8 - 9 Cashews, 3 - 4 tbsp cup Sugar, 1 Bay leaf, 1/2 tsp Fennel seeds, 1/2 cup chopped Aam Papad or Mango Bar , 1 cup chopped Papaya , 1 cup Grapes , 2 tbsp Lemon juice, 2.5 - 3 cup Water, 1/4 tsp Salt
1/2 tsp roasted masala (cumin, coriander, fennel, cardamom, bay leaf, red dry chilli, cinnamon)
Procedure
⚘️ de seed Dates and roughly chop, keep aside ,
⚘️ finely chop Cashews, keep aside.
⚘️ Add water in pan, then add sugar and let sugar fully dissolve
⚘️ Add dates, Aam papad or Mango Bar and cook in medium flame for 3-4 minutes
⚘️ Now add cashews, raisins, bay leaf, fennel seeds and cook for 2 minutes. Add salt also.
⚘️ Now add roasted masala, mix nicely and switch off flame. Let it cool and then add lemon juice and chopped fruits.
⚘️ Chutney is ready, -
#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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#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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#PD26
\"Apple Mint Chutney\"
ingredients:-
1) Apple - 1
2) Mint leaves - 1/4 cup
3) Coriander leaves - 1/4 cup
4) Green chillies - 2
5) Lemon juice - 2 tsp
6) White oil - 1 tsp
7) Chaat masala - 1 tsp
8) Roasted cumin seeds - 1 tsp
9) Rock salt - 1/2 tsp
10) Salt as per taste.
Method:- Add all the ingredients one by one in a mixer grinder jar, blend to make a fine paste, make a sweet and sour apple mint chutney. Serve this chutney with parathas, crispy snacks, chaats.
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#PD26
Homemade Keri Chana Dal Pickle Recipe
Ingredients
2 cups raw mango (keri) pieces
½ cup soaked chana dal
100 g fennel seeds
50 g fenugreek seeds
50 g mustard seeds
1 tbsp cumin seeds
1 tbsp nigella seeds (kalonji)
2 tbsp turmeric powder
2 tbsp red chili powder
2 tbsp dry mango powder
1 tbsp asafoetida (hing)
Salt as per taste
2–3 tbsp mustard oil
Method
Lightly roast fennel, fenugreek, mustard, cumin, and kalonji for 1–2 minutes and coarsely grind them.
Mix turmeric, red chilli powder, hing, salt, and amchur powder into the spice mix.
In a large bowl, combine raw mango pieces and soaked chana dal with the prepared achar masala.
Add mustard oil and mix everything well so the masala coats every piece perfectly.
Store in a clean airtight jar and let it rest for 2–3 days for the flavors to blend beautifully.
Your delicious homemade Keri Chana Dal Achar is ready to enjoy!
Because my homemade Keri Chana Dal Achar is more than just a pickle — it adds tradition, flavor, and happiness to every meal
Its spicy, tangy, and crunchy taste instantly makes even simple food like dal-rice, khichdi, or parathas feel extra special
The homemade achar masala gives it an authentic flavor that reminds me of summer family moments and recipes passed down through generations It’s always a must-have in my kitchen because one spoon of this achar can brighten up the entire meal with its delicious taste and aroma 
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#PD26
Homemade Keri Chana Dal Pickle Recipe Ingredients
2 cups raw mango (keri) pieces
½ cup soaked chana dal
100 g fennel seeds
50 g fenugreek seeds
50 g mustard seeds
1 tbsp cumin seeds
1 tbsp nigella seeds (kalonji)
2 tbsp turmeric powder
2 tbsp red chili powder
2 tbsp dry mango powder
1 tbsp asafoetida (hing)
Salt as per taste
2–3 tbsp mustard oil
Method
Lightly roast fennel, fenugreek, mustard, cumin, and kalonji for 1–2 minutes and coarsely grind them.
Mix turmeric, red chilli powder, hing, salt, and amchur powder into the spice mix.
In a large bowl, combine raw mango pieces and soaked chana dal with the prepared achar masala.
Add mustard oil and mix everything well so the masala coats every piece perfectly.
Store in a clean airtight jar and let it rest for 2–3 days for the flavors to blend beautifully.
Your delicious homemade Keri Chana Dal Achar is ready to enjoy!
Because my homemade Keri Chana Dal Achar is more than just a pickle — it adds tradition, flavor, and happiness to every meal
Its spicy, tangy, and crunchy taste instantly makes even simple food like dal-rice, khichdi, or parathas feel extra special
The homemade achar masala gives it an authentic flavor that reminds me of summer family moments and recipes passed down through generations It’s always a must-have in my kitchen because one spoon of this achar can brighten up the entire meal with its delicious taste and aroma 
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Indigridience
Rice
Udad ki dal
Imli
Vegetables...
Loki
Tomotor
Aalo
Onion
Recipy.....sabse phle idli bnane k liye rice ko barik pees lo mixer m uske bad uska better tyyar krlo or use 10/15 min k liye dhk kr rkhdo fir ek cooker m thoda sa pani garm krlo or better ko idli stand m bhr lo fir us stand ko cooker m rkh do dhyan rhe ki pani itna ho jitna stand k niche ka hissa pani m ho bs itna upr better tk pani nhi jana chahiye....
Ab Sambhar bnane k liye udad ki dal or loki allo ye sb cooker m boil krlo uske bad ek kdai m thoda sa ghee or rai dalo jb rai pk jaye to usme thodi si mixer ki huyi pyaz dalkr fry krlo or fir usme sari vegetables jo boil ki thi unhe usme daldo upr s mirch namak masala haldi thoda sa sambhar masala ye sb dalkr ache s pkalo or jb sambhr pkjaye to thoda sa imli ka pani taste anusar daldo jitna khtta apko psnd ho itna apka idli or sambhr tyyar h
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French fries 🍟🍟
Recipy ....
First step .....sabse phle aalo ko wash Krle or fir long shape m cut krle medium size m
Fir unhe pani m ache s dhokr ek sukhe kpde pr fela le jisse ki unka Pani nikl jaye.
Ab ek kdai m thoda oil Dale or use grm hone de jb oil grm ho jaye to aalo usme dalkr deep fry Krle crispy hone tk jb aaloo ho jaye to unhe bhr nikalle or unpe upr s chat masala dal le bhut tasty lgta h
Special notice-- Ek bat or kdai m jb ap aalo Dale tb thoda sa namak bhi dal de to Namak proper aalo m aajata h andr tk..
Yelijiye apki yummy yummy french fries 🍟 🍟 ready h green chilli or red sauce k satth serve kre khud bhi khaye or sabko bhi khilaye
