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Hashtag: #7
623 posts found for your hashtag #7
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Kitchen Diaries by Prestige is HERE! 🎉 India’s most exciting new food community has just gone live — and we’re celebrating with a Join & Win Giveaway! ✨ In Kitchen Diaries, you can: Share your recipes & food pictures Discover smart kitchen tips & hacks Participate in fun contests & giveaways How to enter: 1️⃣ Join the Kitchen Diaries community & follow us on Instagram 2️⃣ Comment “Joined” below That’s it! Two lucky winners will take home a Prestige Pressure Cooker.
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Say goodbye to ordering naan on the side! This hack is a game-changer: Crank your oven to 250°C and you\'ll get that authentic, beautifully charred, fluffy naan right at home! We\'ve talked naan... but what\'s the single best thing you\'ve ever created in your oven? Let\'s see your wins! 👇 On a side note, getting consistent high heat often needs a reliable appliance. If you\'ve been eyeing a kitchen upgrade, the Prestige Shubh Utsav sale is on now with great deals on their appliances : https://shop.ttkprestige.com/kitchen-appliances/otg-oven.html
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A huge congratulations to our Chathurthi Giveaway Winners! 🎉✨ We\'ll be reaching out to you shortly with details on how to claim your voucher. Thank you to everyone who participated! Stay tuned for more exciting contests and giveaways from My Kitchen Diaries!
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MYTH: It’s empty calories. TRUTH: Traditional sweets like laddoos were the OG energy boosters! They’re loaded with nuts, seeds, jaggery, and ghee—ingredients chosen specifically for warmth and stamina in winter. It’s heritage, not just sugar! Your turn: What traditional sweet is the one thing you must have for Diwali? Let us know below! 👇
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✨ Diwali isn’t complete without endless snacking ✨ Crispy chaklis, hot jalebis, samosas, laddoos – the list never ends! This festive season, we want to know what’s cooking in your kitchen. 👉 Share your favourite snack recipes with us between 19th – 28th Oct and spread the festive cravings and win goodies from Prestige! Dont forget to post your recipe with #DiwaliSnack
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If you thought those delicious Diwali sweets were just “empty calories”... you’ve been fooled. MYTH BUSTED! Traditional laddoos? They were the original winter health bar! Packed with nuts, seeds, jaggery, and ghee—it was all about giving you warmth and stamina for the season. Our grandparents were genius! So go ahead, enjoy that jalebi and gulab jamun, guilt-free. You’re just boosting your energy. Real talk: Which one are you grabbing first? Tell us your favorite mithai in the comments! 👇
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A huge congratulations to our Onam Giveaway Winners! 🎉✨ We will be reaching out to you shortly with details on how to claim your voucher. Thank you to everyone who participated! Stay tuned for more exciting contests and giveaways from My Kitchen Diaries!
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#diwalisnack
CHAKRI Crunchy, crispy, and full of festive vibes! 🌸✨ Homemade Chakri — the perfect Diwali snack that’s impossible to stop at just one! 💛 Chakri, also known as Murukku in South India, is a popular traditional Indian snack loved for its crunchy and crispy texture. Made primarily from rice flour and gram flour, this spiral-shaped savory delight is seasoned with spices like sesame seeds, carom seeds, and cumin, then deep-fried to golden perfection. It’s a festival-special snack, especially prepared during Diwali, Janmashtami, and other festive occasions. Chakri is particularly popular in Gujarat and Maharashtra, while its South Indian counterpart, Murukku, is a staple in Tamil Nadu, Karnataka, and Andhra Pradesh. Despite regional variations in ingredients and names, this crispy spiral snack remains a favorite across India for its delightful taste and long shelf life. Preparation time: 15 minutes Cooking time: 30 minutes Serves: 4 persons Ingredients 500 g rice flour 1 cup fresh malai 2 cups curd (preferably sour) 5 tbsp green chilli paste 1 tbsp white sesame seeds Salt to taste Oil for frying Method: Add all the ingredients to the rice flour and mix well. Knead a medium-soft dough, adding water as needed. Divide the dough into equal cylindrical rolls. Prepare the chakri extruder with the chakri plate and fill it with one dough roll. Heat oil on a low flame. Shape the chakris on baking paper or a plate. Carefully place the prepared chakris into the hot oil and deep-fry on low flame until golden and crispy on both sides. Repeat with the remaining dough. Once cooled, store in an airtight container. -
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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Big cheers to our Join & Win Giveaway champions — Shobha Hari and Arpitha! 🥳 Thank you for being part of My Kitchen Diaries! Stay tuned for more fun giveaways and delicious surprises!
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Cooker or Kadhai?? 🍲🥘
Which one is your most dependable Kitchen HERO?😃 -
Parantha season is here!!🔥
All the delicious winter greens have started making an appearance in the market! Time to get your tavas and frying pans sizzling with the warm aroma of melting ghee and makkhan! Uff! And that white butter is definitely the cherry on top! 😍
Which is your favourite Winter parantha - GOBHI or MOOLI or PALAK or METHI Parantha?? 😋👇 -
It is the weekend!! 🎉
Time to relax, slow down and spend quality time with your loved ones at ease 🙂
So cut down on your kitchen time and cook up some quick, hassle-free delicious pressure cooker treats for your family! 🍽️
What jhatpat and tasty meals do you cook in your pressure cooker, apart from those regular dals and sabzis? Share your super COOKER recipe ideas in the comments below 👇 -
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Paneer is loaded with protein, calcium and phosphorus, making it a wholesome ingredient choice while planning everyday homemade meals.
How do you like to eat your Paneer? In snack form, as a curry, in an aromatic pulav, in a parantha stuffing, in salads or in a mithai form? 🤔
Name some of your favourite Paneer Dishes 👇🏼 -
Friday Mood Check ✅
As the week draws to a close, it is time to loosen up & dig into some chatpata, zingy and spicy flavours to rock your taste buds!! 🤤
Which Chaat will you set your spoons on first - 1, 2, 3 or 4?
Tell us your choice in comments and also tell us why you love it too! 😍
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Desi Chinese Delights 🍜
Chilli Garlic Hakka Noodles to Sweet Corn Soup to Vegetables in Hot Garlic Sauce to Gobhi Manchurian...? Which one gets everyone at home asking for more?!!
Name some family favourite Desi Chinese dishes in the comments below 👇 -
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PHOTO CONTEST 🤳🏼
Tea time is about to get a whole lot tastier! ☕🥙🍕🍰
Whether it\'s a crispy pakora, a flaky samosa, a gooey brownie, a spongy dhokla, a crusty patty or a tempting sandwich, we know you have a go-to snack that makes your evening cuppa complete.
Whip up your favourite sweet or savoury tea-time treat, click a stunning photo, and share your picture on Kitchen Diaries here!
Contest Dates👉🏼 20th-28th November
Prize 👉🏼 The top 3 entries will WIN !!!
1st Prize : An Amazing Prestige product
2nd & 3rd Prize: Attractive Vouchers!!
Hashtag 👉🏼 Don’t forget to add the hashtag #Snack in the description!
All the best—we can’t wait to see your beautiful and delicious creations! 🤩
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Tutti Frutti Cake 🍰
#Snack
Tutti Frutti Cake is a very tasty cake that you can have for snack time or with a cup of tea or coffee.
vanilla flavours of tutti frutti are cherries, raisins, and pineapple ,nuts,butter with a tiny gem-like colourful candied fruit Sweet in taste with a soft jelly-like texture ❤️
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Eggless ALMOND BISCOTTI
#Snack
Biscotti are Italian cookies, twice baked. adding our choice of nuts, chocolate chips, or dried fruits. Delicious the buttery flavor of the biscotti with almonds and orange with almonds,to create a crunchy exterior and soft interior. Its crunchy texture and nutty flavor provide a unique and delicious experience.
Perfect for serving with tea or coffee, and also makes a great gift. Store almond biscotti in an airtight container at room temperature for up to two weeks.Double baking is key for that perfect crunchy texture ,crisp and golden brown colour.❤️
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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! 😍🔥 ➖➖➖➖➖ -
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#QUIZTIME ⏳
Kitchen pros, let’s see how well you know your appliances! 🤓
Which Prestige feature keeps cooking clean and stops messy spills?
Comment A, B or C — let’s see who gets it right first! Get, Set, Go!!👇
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Chilli Mashroom
#curries
This chilli mushroom gravy recipe is spicy and tastes delicious with Chinese noodles, fried rice etc.
Method - Combine all the ingredients for the sauce in a small bowl. Set aside. Heat 2 tsp oil at medium heat. Add mushroom pieces, 1 pinch salt, 1/4 tsp coarsely ground black pepper and saute for about 5 – 7 minutes until water that oozes out from the mushroom evaporates completely and it is done.In the same pan, add 1 tbsp oil and saute onion until transparent. Add minced ginger and garlic. Saute for 1 minute. Add bell pepper and spring onion. Saute for a minute. Add the sauce mixture and mix well. Next add mushroom and veg / chicken stock or water. Bring to a boil and simmer. Add corn starch in water, little by little and mix well. Check for salt. Cook until the gravy becomes thick, about 2 – 4 minutes. Switch off. Garnish with spring onion. Serve with fried rice / noodles.
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Swipe your way through these Smart & Healthy Kitchen Swaps! 👈🏼
Which ones have YOU tried and which ones would you like to try?!🙂
Comment down and tell us now! 👇🏼
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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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🖤 Black Gold Mystery! 🤔
It was once so valuable it was traded like currency, and empires were built upon its trade routes. We call it Black Gold! 👑
HINT- We sprinkle it on almost everything, but do you know which humble kitchen staple this powerful spice is? Guess the Spice! 👇
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#CookWithPrestige
Chutney Powders - Methi/Fenugreek chutney powder, Peanut chutney Powder, curry leaf chutney powder
At the beginning of meals, A spoon full of this powder is eaten with steaming hot rice and few drops of ghee. Tastes heavenly.
Made with Prestige Iris 750W Mixer Grinder and Prestige Svachh gas stove
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#cookwithprestige
Used prestige gas stove and prestige nonstick fryingpan for Shallow frying my palak ke ❤️ shaped kebab.
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Calling All Air-Fryer Fans! 👋🏼
Who says healthy eating can\'t be crispy?! 😃
Your air-fryer is a health hero in disguise! It gives you that craveable crunch without the oil slick. 🤓
Swipe for 3 quick-win ways to level up your air-fryer game and make your favorite fried foods genuinely healthier. And let us know which tip you have tried👇
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Weekend officially ON! 🎉
This winter weekend, what\'s warming up your menu? 😃
Are we talking hot parathas, soulful biryani, or a slow-cooked Nihari? 😍
Drop your menu plan below and inspire our community! ❤️ -
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The Winter 4 ✨
If you had to fix a meal around these 4 main winter special ingredients - what dishes would you make? You can use more ingredients of your choice but your recipe must incorporate these 4.
1. Fenugreek /Methi Leaves
2. Carrots/ Gajar
3 .Pearl Millet / Bajra
4. Sesame Seeds / Til
Put your thinking caps on & Get, Set Go...name your creative ideas by commenting below 👇🏼 -
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Stop eating soggy leftovers! 🤓
Nothing ruins a snack like a mushy microwave reheat. If you want that just-fried crunch or freshly-baked flakiness, your OTG is your best friend.
Swipe to see how to use your OTG like a pro and keep that crunch alive! ➡️
And let us know if you have tried out any of these tips in the comments below !
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The Vibe Check ✅
🟡 Team Mung Dal 🟠 Team Gajar
The golden, nutty crunch of Moong Dal Halwa vs. the classic, ruby-red comfort of Gajar Ka Halwa. One requires patience and a strong stirring arm; the other is the undisputed king of every shaadi season.
You can only pick one to warm your soul tonight. Which side are you on?
Drop your vote in the comments! 👇
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I’m happy to receive this useful and lovely gift for a winner in Prestige pujo / Navratri Thali win giveaway ❤️ Thanku very much to Mykitchendiaries team , Prestige, all admins 😊
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Matar Magic 🟢✨
The markets are overflowing with fresh, sweet green peas—and our kitchens are smelling like heaven! From that first bite of a flaky Matar Kachori to the comfort of a steaming bowl of Matar Paneer, it’s officially Green Pea Season. 🍛
Help us build the Ultimate Winter Matar List! 📝
👇 Drop the name of your favorite winter-special Matar dish in the comments! Let’s see which dish reigns supreme. 🏆 -
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RECIPE CONTEST
THE GREAT CARROT CHALLENGE IS LIVE!
Winter is here, and the markets are painted red! It’s time to take the humble seasonal carrot and turn it into a showstopper. Whether it’s a velvety halwa, a crunchy salad, or a spicy winter curry or soup, a tangy achar or a moist carrot cake—we want to see your Carrot creations!
CONTEST DATES: 23rd Dec – 2nd Jan
HASHTAG: #Carrot
Multiple Entries Allowed! 
THE PRIZE: The Winners with the most mouth-watering entries will WIN attractive Prestige Goodies! 
Show us your carrot magic on My Kitchen Diaries NOW!
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FOODIE RIDDLE!!!
I am known for my slimy texture when sliced, A green, ribbed pod, often deep-fried or spiced. Though served in a bhaji or a curry, I hold many seeds, so don\'t you worry... 😎
The Big Question: Am I a FRUIT or a VEGETABLE? WHAT Am I?🧐👇🏼 -
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NEW GIVEAWAY! 😍
WINNER, WINNER, KEBAB DINNER! 🍢🎁
This legendary \'melt-in-your-mouth\' kebab was crafted with over 150 spices for a Nawab who refused to let his age stop him from enjoying meat.🤤
Which city is the birthplace of the iconic Galouti Kebab?
📍 A) Hyderabad 📍 B) Lucknow 📍 C) Delhi
Dates👉🏼 26th Dec-2nd Jan
Prize 👉🏼 WIN Prestige Goodies
COMMENT & WIN! 👇🏼
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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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✨ NEW YEAR, NEW KITCHEN! 🥳🍳
PSSST...Have you heard about the new surprises cooking for YOU at Prestige? 😍
Check Out NOW 👉🏼 https://shop.ttkprestige.com/new-year-bonanza.html
👇 Which Prestige appliance is at the top of your wishlist this year? Tell us in the comments! -
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💬 THE NEW YEAR\'S EVE ROLL CALL 😍🎉
What’s the STAR dish on your table tonight? ⭐👇🏼 -
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#carrot
🥕THE GREAT CARROT CHALLENGE 🥕
Carrot Rasmalai
For Suji Balls
3 Carrots
1/2 Cup Milk +1/2 Cup Milk
1 Tbsp Desi Ghee
1-2 Tbsp Sugar
1/2 Cup Suji
For Milk
750 ml or 4 Cups FULL CREAM Milk
1/2 Cup Sugar
Almonds
Pistachios
3 - 4 Elachi Powder
Method
Prepare the Carrot–Suji Balls
Wash, peel and finely grind the carrots in the grinder with half cup of milk.
Add 1 tbsp desi ghee in a heavy-bottom pan. Add grinded carrots and Add ½ cup milk and half cup suji and cook till the milk almost evaporates. Add sugar and cook again until the mixture becomes slightly thick and glossy. Cook till the mixture leaves the sides of the pan and forms a soft dough-like consistency. Switch off the flame and allow it to cool slightly. Grease your palms and make small smooth balls. Keep aside. Now steam these balls in the idli steamer for 8to 10 minutes.
2. Prepare the Milk (Ras)
Boil 750 ml (4 cups) full cream milk in a heavy pan. Once it starts boiling, reduce the flame and simmer till the milk reduces slightly. Add sugar, cardamom (elaichi) powder, chopped almonds and pistachios. Simmer for another 5–7 minutes till the milk becomes lightly thick and aromatic.
3. Assemble the Carrot Rasmalai
Gently add the prepared steamed carrot–suji balls into the hot simmering milk. Cook on low flame for 2-3 minutes so the balls absorb the flavoured milk. Switch off the flame and let it rest for at least 30 minutes for best flavour.
Serving Suggestion
Serve warm or chilled, garnished with extra nuts. Tastes divine as a fusion dessert combining gajar halwa and rasmalai flavors 🥕💛
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Weeknight dinners are… a lot Some days you’re racing the clock. Some days you’re bored of cooking the same thing. Some days picky eaters decide the menu. And some days… you just stare at the fridge hoping it speaks first. What kind of day is it for you today? Tell us below 👇
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DIP, SIP, RELAX. 🥣🍹
Weekend mode ACTIVATED 🥰
We’ve put together a trio of dips that are high on flavor and low on effort. Are you team Creamy, team Smoky, or team Spicy? Comment down and tell us!
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UNBOX YOUR NEW YEAR SURPRISE! 🎁🥳
New year, fresh vibes, and even fresher kitchen deals! Prestige is bringing the heat with their New Year Bonanza— Don\'t miss out!
Shop the collection here 👉 https://shop.ttkprestige.com/new-year-bonanza.html
Comment below:
A) I need a new Mixer! B) I’m dreaming of a Cooktop! C) My Pressure Cooker needs an upgrade! -
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#PrepSnap
Red chilli coconut chutney is one of the main dishes of South India 😋. spicy red chilli coconut chutney enhances the flavor of snacks 🌶️. It\'s a perfect accompaniment for idlis, dosas, and other South Indian delights 🍴.
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Pickle Tickle! 🌶️
The best part of cold weather is the perfect paratha paired with a spicy, seasonal pickle! From Gajar Gobhi Shalgam to spicy Green Chilli Achaar to tangy Aawla Achar, what winter pickle recipes are mandatory in your home?
Name your favorites below! 👇🏼 -
#PrepSnap
Brown Gold Chikoo Cake – A naturally sweet, moist cake made from ripe chikoo, with rich caramel notes and a soft golden crumb in every bite.
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Warmth in a bowl. 🍵💛
When the weather calls for a hug, a bowl of homemade soup is the only answer. Nothing beats a steaming bowl of soup to boost immunity and lock in natural nutrients. Whether it’s a classic Tomato Shorba or a hearty Clear Veggie soup, we want to know what’s your go-to comfort soup?
Tell us below! 👇 -
#PrepSnap
Recipe name*Black-eyed Peas with Spinach*
It is a popular Odia dish made with muga (black-eyed peas) and saga (leafy greens like spinach). 
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#PrepSnap
Mendu Vada
Aaj Maine leftover rice se makeover karke main Mendu Vada banane ki preparation ki Hai. 🙏🥰
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#PrepSnap
Satvik Suvarna Aloo
(A pure, gently spiced potato sabzi prepared without onion and garlic, celebrating simplicity and nourishment.)
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Guessing Game Time!
Can You Guess this Konkan Delight? 🩷
Comment Below and Let Us Know!! 😊
And Have You Tried It Out Ever?
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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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Hello, My Kitchen Diaries Community! 👋🏼
We are curious—what’s your emergency breakfast ingredient?
1️⃣ Team Suji (Upma/Dhokla/Appe/Cheela)
2️⃣ Team Poha (Kanda Poha/ Kheer/ Dosa)
3️⃣ Team Oats (Soaked/Porridge/Cheela)
Comment down and tell us your choice of ingredient and the breakfast options you make using it! 👇🏼 -
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Winter Superfood Riddle!
I am as small as a bead but as strong as a wall. I come in black or white, but I’m loved by all. I give you calcium for your bones and oil for your skin, I’m the star of the laddu when the winter months begin. What am I❓
Can you guess the right answer!?? What do you make using this winter wonder?? -
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Stop serving rubbery paneer! ❌
Master these 4 simple hacks to keep your cubes soft, flavorful, and perfectly crispy every time. ✅
Share YOUR favourite Paneer Hack in the comments! 😊
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Stop guessing and start cooking! 🧪✨
We’re debunking common Kitchen Myths with a dash of Home Science to level up your culinary game. 😃
Better techniques, better taste to help you ace your cooking!! ✅
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#Tiranga
“From our kitchen to the nation’s heart — Thatte Idli, served with desi pride ❤️🇮🇳”
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#Tiranga
🧡🤍💚 TRI COLOUR KHARVAS🧡🤍💚 Today\'s after lunch dessert is a very traditional sweet known as poss or kharvas in Goa & Maharashtra, junu in Kannada & so on...Made using jaggery, cardamom powder, nutmeg powder & also added extra coconut milk too. Tri colour Kharvas to celebrate our Nation\'s 75th Republic Day🧡🤍💚🇮🇳 Today, let’s be thankful for the gift of freedom and strive to contribute to our beloved country’s progress.🧡🤍💚 🧡🤍💚HAPPY REPUBLIC DAY🧡🤍💚
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#Tiranga
SHAMSI BIRYANI (LOST RECIPE - OLD DELHI STYLE BIRYANI) Mutton Biryani holds a regal legacy from the kitchen of Nawabs and Nizams that needs no introduction or special mentions. The beautifully spiced and fragrant layers of biryani rice centred with juicy, tender meat and spices is pure bliss! ❤️ Have served this Biryani with Raita made from Carrots, Cucumber, red chilli powder and coriander leaves to depict our Tri colour 🧡🤍💙🤍💚
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#Tiranga
I\'ve given a twist to the famous Dudh Fara recipe from Chhattisgarh state and decorated it with the colors of our proud tricolor flag. 🇮🇳🇮🇳🇮🇳❤️
stuffed tiranga shahi doodh fara
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Team Methi 🌿 vs. Team Peas 🫛
Every kitchen has that one task that feels like a therapy session... or a total test of patience! Which one are you picking today? ✅
Option A: Sorting Methi
Option B: Shelling Peas
Are you a Leaf Plucker or a Pea Popper? 👇 -
#Tiranga
Tricolor laddu - sweet, festive, and patriotic ❤ Made with love, these laddus blend saffron, white, and green colors with mawa and milk powder for a delicious treat
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#Tiranga
LAUKI KE RINGS ❤❤
Lauki ke rings filled with mawa & Milk powder are green-colored ring-shaped sweets made from bottle gourd (lauki), stuffed with a creamy khoya (mawa) & mulk powder filling and often desiccated coconut. It\'s a tricolour sweet with Green Ring, White khoya filling & Saffron Dot in between ( soaked saffron in wark water).
They’re a popular Indian festive treat.
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#Tiranga
A vibrant tri-colour fresh fruit cake inspired by the Indian flag, beautifully finished with saffron, white, and green cream rosettes—celebrating freshness, creativity, and patriotic pride in every slice. 🇮🇳🍰
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#Tiranga
Happy Republic Day to all🇮🇳🧡🤍💚
#tricolour No sugar : Skimmed Milk: Honey Rice Kheer with the goodness of Carrots, Safron, Beetel leaves and Pistachios 🧡🤍🧡🤍💚 Tricolor and Triflavoured Kheer❤️
✅Quick Recipe
👍Take Rice in desired quantity and soak it for 1 hour.Now strain the water, and beat the rice in Mortar.Now Add little ghee in Preassure Cooker and Put the broken rice with a pinch of cardomom Powder and water.Cook upto 3 whistles.
👍 Meanwhile take Half litre of Milk, Heat it and keep stirring by adding a spoon of DryFruits and Makhana Powder for melt in mouth texture.NowAdd upon the cooked Rice to it and stir till it thickens.Turn off the flame and let it come to room temperature.Add honey in desired sweet Preference 👍
Now for the tricolor👍
✅For orange colour 🧡 Boil the Carrots with the flavour of cardomom.Ghee roast it and give the tinge of safron with safron strands.Mix it with a bowl of kheer.
✅For white colour🤍 Keep the originality of white Kheer the way it is👍
✅For green color 💚 Boil some beetel leaves and add soaked Pistachios for the blend.Now Mix it with white kheer in a seperate Bowl.
Good to go..Take a serving bowl of Your choice, Place white kheer half the brim, Add carrot Saffron Kheer at top and Beetle leaves Pistachios kheer at bottom.Put some Blueberry in centre❤️
Happy Republic Day 🇮🇳🧡🤍💚
Jai Hind🇮🇳
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Weekend & Chilly Weather Cravings: The Ultimate Pakora Face-off!!
Nothing beats a hot cup of chai and a plate of crispy pakoras! 😍
But the real question is—if you could only pick one to snack on right now, which would it be? 🤤
A. Bread Pakora – The classic comfort king
B. Aloo Pakora – The golden, crispy all-rounder
C. Paneer Pakora – The soft, protein-packed treat
D. Mirchi Pakora – For those who love a spicy kick!
👇 Comment below with your pick!
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#Tiranga
A vibrant tri-colour fresh fruit cake inspired by the Indian flag, beautifully finished with saffron, white, and green cream rosettes—celebrating freshness, creativity, and patriotic pride in every slice. 🇮🇳🍰
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Presenting my Tiranga Tehri Delight
A celebration of flavours and freedom on one plate — saffron-spiced rice on top, a peaceful white layer in the middle, and fresh green herbed rice at the base
Bringing the spirit of the Tiranga to my kitchen with creativity, colour, and love. Because patriotism tastes even better when served delicious!
#Tiranga #MyKitchenDiaries #TricolourDish #PatrioticPlating #IndianFlavours #FoodArt
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🧅 Say Goodbye to Kitchen Tears!
Stop crying over your meal prep and start chopping like a pro! 🔪✨
Whether you use the freezer hack or an ice-water bath, your eyes will thank you.
What’s your go-to kitchen hack to save time? 👇 Tell us in the comments!
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🥜 The Peanut Face-Off: Which One Is Your Family’s Favorite?
Peanuts are the ultimate hidden gems of the Indian kitchen—adding crunch, protein, and that irresistible nutty flavor! But which recipe reigns supreme in your home?
Cast your vote! 👇🏼
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A) The Nutty Curry: Mirchi ka Salan or Peanut-based Maharashtrian Amti.
B) The Classic Chutney: The perfect spicy partner for Idli & Dosa
C) The Healthy Crunch: Poha or Sabudana Khichdi topped with roasted peanuts.
D)The Sweet Fix: Homemade Peanut Chikki or Nutty Ladoos.
Comment below with your favorite choice! 😃 -
🤎 The Jaggery Jackpot: Which Sweet Treat Wins?
In this cool weather, nothing beats the rustic, golden sweetness of Jaggery (Gud). It’s not just delicious—it’s packed with iron and is the perfect healthy alternative to refined sugar!
Which one is a staple in your home?
Gud Chikki 🥜
Gud ke Chawal 🥣
Puran Poli 🥟
Gud ki Chai 🫖
Drop an emoji below to vote for your favorite! 👇 -
Keep it Cool, Keep it Green! 🌿
Nobody likes a dull, grey chutney! The secret to that vibrant, restaurant-style look isn\'t a special ingredient—it\'s the temperature!
What’s your favorite pairing for the Perfect Green Chutney? Samosas, Kebabs, or Parathas? Let us know below! 👇
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Did you know that swapping deep-frying for steaming can cut nearly 200 calories per plate?!
✨ Check out these SMART SWAPS to keep your kitchen healthy, your digestion light, and your family happy.
Which of these 9 swaps are you already making? Tell us in the comments! 👇
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#Aloo
Falahari Jeera Aloo Fry – Vrat Special Spiced Potatoes”
Ingredients: 4–5 medium boiled potatoes (cut into cubes) 2 tbsp ghee or peanut oil 1 tsp cumin seeds (jeera) 2 green chilies (chopped) Rock salt (sendha namak) to taste ½ tsp black pepper powder ½ tsp red chili powder (optional) 1 tbsp chopped coriander leaves 1 tsp lemon juice (optional) Method: Heat ghee or oil in a pan. Add cumin seeds and let them crackle. Add chopped green chilies and sauté for a few seconds. Add boiled potato cubes and mix gently. Add sendha namak, black pepper, and red chili powder. Cook on medium flame for 5–7 minutes, stirring occasionally, until the potatoes turn slightly crispy. Turn off the heat, add lemon juice and fresh coriander. Serve hot during vrat.
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Supercharge Your Sprouts! 🌱
Waiting days for your moong or moth to sprout? Not anymore!
Save this hack and get sprouting!! 😃
What’s your favorite way to eat sprouts? Salad 🥗 or Stir-fry 🍳? Tell us in the comments! 👇
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From tangy tamarind to fiery garlic, a good chutney is the soul of every Indian meal! We want to know which one rules your kitchen.
Is it...
A ) Classic Coriander-Mint?
B ) Creamy Coconut?
C) Zesty Tomato-Garlic?
D) Nutty Peanut?
Which Chutney would you pick? 💚👇🏼 -
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Valentine\'s Special Contest on Instagram ❤️
💌 This Valentine’s, get your partner to cook your favourite dish and show how love tastes 💕
How to Participate:
👉🏻Get your partner to cook for you
👉🏼 Share a photo of the dish + a video of them cooking with #CookedWithLove and tag @ttkprestige
👉🏼Check Out : https://www.instagram.com/reel/DUm7DlPiZDV/?igsh=MW51YThudmcya20ybg==
Because everybody can cook, but pyaar se bana khaana is where the real magic lies ❤️✨
InstagramInstagram -
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#Aloo
Valentine Special Roll❤️❤️
Crispy Bites 😍
Make your valentine special
+5
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Fresh herbs mean fresh flavours! 🌿
How long does your Dhaniya usually last before it starts wilting? 🍀
Let us know in the comments! 👇
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Royal Potato Chia Seeds Halwa
#Aloo
Royal Potato Chia Seeds Halwa with Caramel Banana & Sugar Honeycomb A luxurious twist on traditional halwa — creamy potatoes enriched with khoya, infused with cardamom, and finished with chia seeds for a subtle crunch. Elegantly plated with caramel banana, nuts, tuile, and delicate sugar honeycomb.
🧾 Ingredients
For Potato Chia Halwa
1 cup boiled & mashed potatoes (smooth, lump-free) ½ cup full cream milk
¼ cup khoya (mawa), grated
3–4 tbsp sugar (adjust to taste)
3–4 tbsp ghee
1 tsp cardamom powder
2 tsp chia seeds
For Garnishing
Caramelized banana slices (2–3 pieces)
Roasted cashew nuts
Pumpkin seeds
Cocoa tuile
Sugar honeycomb
👩🍳 Method
Step 1: Prepare the Base In a heavy-bottom saucepan, add the mashed potatoes, milk, and grated khoya. Cook on medium heat, stirring continuously to avoid sticking. Allow the mixture to thicken and develop a slightly light golden color.
Step 2: Enrich the Halwa Add ghee and sugar. Continue cooking, stirring constantly, until the halwa thickens and starts leaving the sides of the pan. The texture should be smooth, glossy, and rich.
Step 3: Finish with Flavor Add cardamom powder and chia seeds. Mix well and cook for another 1–2 minutes. Turn off the heat and let it rest slightly.
🍮 Plating (Modern Style) Place a round cookie cutter on a serving plate. Fill it evenly with the warm halwa and press gently for a neat shape. Carefully remove the cutter. Top with caramelized banana slices. Garnish with roasted cashews and pumpkin seeds. Place cocoa tuile on the side for height and texture. Add a piece of sugar honeycomb for an elegant, gourmet finish.
🌟 Pro Tips Use full cream milk for richer texture. Cook on low-medium flame to prevent burning. For extra depth, lightly roast chia seeds before adding. Serve warm for best taste and aroma.
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Down the Food Memory Lane! ❤️
Describe your favorite food memory using only 3 emojis.
For Example-🥔🥛🌽
We’ll try to guess what you’re cooking! 👇🏼😃 -
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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Baked potato bites
Ingredients:
Boiled potatoes 2, Dill leaves 2 tbsp, Milk 2 tbsp, Butter 1 tbsp, Cream 2 tbsp, Green chilli 1, Asafoetida 1 pinch, Cumin seeds 1/2 tsp, Chilli flakes 1/2 tsp, Chopped garlic 1 tbsp, Black olives 6 to 8, Bread slices 4, Salt to taste.
Method:
1. Mash the boiled potatoes very finely.
2. Chopped dill leaves and green chilli.
3. Heat butter in a pan. Add asafoetida, cumin seeds chilli flakes and garlic. Saute for two minutes.
4. Add mashed potatoes, milk and cream. Stir it continuously. Cook it for 3 to 4 minutes.
5. Add salt and chilli flakes. Mix well.
6.Cut the bread slices into small rounds.
7. Fill the potato mixture in a piping bag. Make rounds on the bread roundels overlapping like a mountain.
8. Put some slices of olives on the top.
9. Preheat the air fryer, and bake the potato bites at 180°C for 7 to 8 minutes.
10. Serve hot with any dip or sauce of your choice.
#Aloo
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The ultimate hug in a mug — with a healthy twist. 🥛
There’s nothing like a warm glass of Haldi Doodh to wind down in this changing weather. 🤗
But did you know a tiny drop of ghee and a pinch of pepper can 10x the benefits?
It’s the ancient Ayurvedic secret to better immunity, glowing skin, and a restful night’s sleep. Simple, traditional, and so effective.
Drop a 💛 if Haldi Doodh is your go-to wellness drink!
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What\'s Your Sure Shot Potluck Star? ⭐
Every cook has that one recipe. The one that friends request for every potluck, the one your family clears off the plates in minutes, and the one you could cook with your eyes closed. Tell us in Comments! 👇🏼 -
Stop settling for dull Ginger-Garlic paste! 🧄💥
Ever notice how store-bought or plain ground paste loses its zing after a day? The secret to that restaurant-style punch is all in the Aroma-Lock!
So, are you a Grind it fresh every time Cook or a Batch-prep on Sundays Hero? Tell us your prep style in the comments! 👇
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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 simple Chilli Chicken Rice Bowl that delivers 32g of protein under 500 calories — perfect for anyone trying to eat smarter without spending hours in the kitchen. If you’re looking to build a routine around high-protein, easy weekday meals, this series is for you. We’re also hosting a LIVE workshop where you can learn how to plan quick, practical, protein-rich meals for everyday office life.
📅 Date: 28 Feb
⏰ Time: 3 PM
🔗 Register here : https://forms.gle/DecrXSxKpSzPKa1R6
Ingredients
120g chicken (pre-marinated)
1 onion (cubed)
1 bell pepper / mixed capsicum
2–3 garlic cloves
1–2 tbsp red chilli sauce
1 tbsp green chilli sauce
1 tsp soy sauce
1 tsp corn flour
Salt to taste
Marinade
1 tsp red chilli powder
½ tsp turmeric
½ tsp jeera powder
Salt + little lemon/water
Method (Under 15 Minutes)
Air fry the chicken at 400°F for 11–12 minutes in the Prestige Multi-Chef All-in-One Air Fryer.
While the chicken cooks, chop the vegetables.
Sauté onion and capsicum on high flame.
Add sauces and toss in the cooked chicken.
Add a corn flour slurry to create the chilli chicken glaze.
Serve with rice, roti, or enjoy as is.
Register now to join the live workshop and learn more high-protein meal ideas. -
NEW PHOTO CONTEST 🤳🏼
Alphabet ‘B’ Cook-Off! 🍳
Whether it’s Biryani, Barfi, Biscuits, Baingan Bharta or a Banofee Pie, we want to see your best ‘B’ creations!
Show us how you bring flavor to the table with dishes starting with the letter B.
🗓️ Contest Dates: 20th Feb – 28th Feb
👉 Hashtag: #BPIC
🏆 The Prize: The most eye-catching B-Dishes stand a chance to WIN Prestige Surprises!
Hurry and Join the Big B Party on My Kitchen Diaries Today!
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We’re back with Episode 2 of our Protein-Packed Meals Series
Sweet or savoury — protein stays. This quick High-Protein Paneer Sandwich delivers 22g protein at ~400 calories and comes together in under 10 minutes. Perfect for busy mornings when you need something filling, fast and balanced. 📝 Ingredients :
70g low-fat paneer (chopped)
2 slices high-protein bread
1 tsp oil
2 tomato slices
2 onion slices
Salt & pepper
Sauce of choice (1 tsp / 8g)
Method
Chop paneer into small cubes.
Cook in a Prestige Ceraglide pan — the ceramic non-stick surface ensures even heat, uses less oil and makes cleanup effortless.
Add salt, chilli flakes and oregano to the paneer and mix lightly.
Spread sauce on both bread slices. Layer paneer, tomato, onion and cucumber. Close, slice and enjoy.
Ready in under 10 minutes. Want more quick, high-protein meal ideas like this?
Register for our live workshop here : https://forms.gle/DecrXSxKpSzPKa1R6 -
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) -
#BPIC
BROWNIES
Brownies are rich, fudgy chocolate squares with a crackly top and a soft, melt-in-the-mouth center — perfectly chewy, intensely chocolaty, and absolutely irresistible. 🍫✨
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#BPIC
BUTTERCREAM COOKIES
Buttercream cookies are soft, delicate cookies topped with smooth, creamy buttercream frosting. Lightly crisp on the edges and tender inside, they melt in your mouth with a rich buttery flavor and just the right sweetness. Beautifully piped and often decorated with sprinkles or swirls, they’re perfect for celebrations, gifting, or a simple sweet indulgence. 🍪✨
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#BPIC
BLUEBERRY CHEESE CAKE
Blueberry cheesecake is a luscious, creamy dessert with a smooth, velvety cream cheese filling set over a buttery biscuit crust and topped with glossy, sweet-tart blueberry compote. Each bite is rich yet refreshing — perfectly balanced between tangy creaminess and fruity brightness. Elegant, indulgent, and irresistibly satisfying. 🫐🍰✨
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#BPIC
BLUEBERRY CHEESE CAKES
Blueberry cheesecake in cups is a creamy, dreamy dessert layered with buttery biscuit crumbs, smooth velvety cheesecake filling, and a luscious blueberry compote on top. Served in individual cups, it’s perfectly portioned, easy to enjoy, and beautifully layered for an elegant presentation. Every spoonful offers a delightful mix of crunch, creaminess, and fruity freshness — a sweet treat that’s both indulgent and refreshing. 🫐🍰
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#REGISTERNOW 👇🏼
📅 Date: 28 Feb
⏰ Time: 3 PM
🔗 Register here : https://forms.gle/DecrXSxKpSzPKa1R6
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#BPIC
️Badam Khajoor Barfi
Naturally sweet khajoor and dry fruit barfi topped with crunchy almonds — wholesome, refined-sugar-free indulgence.
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Making the switch to a non-toxic kitchen doesn\'t have to happen overnight. It’s about those small, intentional swaps that keep microplastics and chemicals away from your food. 🌿✨
Here is a quick guide to some of the easiest upgrades you can make!
Small changes lead to big impacts on your long-term health. Which one of these are you switching first?
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#BPIC
Bhapa Doi
Bhapa Doi is a popular and traditional Bengali dessert that translates to \"steamed curd/yogurt\". It is a creamy, Made with only two main ingredients: thick yogurt /hung curd and condensed milk.
You can use dry fruits or saffron for more taste.
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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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Feeling truly grateful and honoured to receive this beautiful gift as a token of appreciation for winning the Tiranga Contest 🇮🇳✨ Moments like these motivate me to keep creating, learning, and sharing more with all of you. Thank you for the encouragement and support — it means a lot ❤️
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Participating in the Carrot Contest itself felt like a beautiful achievement. 🥕✨ Every moment of creativity, planning, and effort helped me learn and grow. I’m truly grateful for this wonderful platform and the opportunity to showcase my passion. A heartfelt thank you to the organizers, respected admins, and my amazing friends for their constant support and encouragement. And a special thanks for the beautiful gift — my Prestige Platina Popular Kadai — which made this achievement even more memorable and close to my heart. 💛🎁
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NEW RECIPE CONTEST 🗒️
Holi Special- Tyohar ka Khana💦🌈
Whether it’s Gujiya, Malpua, Dahi Bade, Sev, Kanji, Thandai, Mathri or Chaat, we want to see your amazing Holi Special creations!
Show us how you celebrate the festival of colours with delicious and traditional flavours this Holi!
🗓️ Contest Dates: 2nd March – 11th March
👉 Hashtag: #HOLI26
🏆 The Prize: The most outstanding holi tyohar recipes will be selected by https://www.instagram.com/ivegetariangirl and WIN awesome Prestige Surprises! 🩷
Hurry and Join the Big Holi ki Toli on My Kitchen Diaries Today!
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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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Unlock Pro Max Flavours using these 4 Awesome Hacks!
Tell Us if you have any Magic hacks you use as well in the comments below! 👇🏼
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#Holi26
Motichur Laddu
Hey, Try this Motichur Laddu recipe, It is super easy and delicious.
Ingredients:
½ cup overnight soaked Chana Dal
½ cup Sugar
5 tbsp Water
Orange food colour
2 tbsp Ghee Magaj seeds
Cardamom Powder
Pista
Recipe:
1) Blend soaked Chana Dal coarse without adding water. Then cook coarse chana dal in the cooker until 2 whistles.
2) Fry this cooked mixture in ghee for 7-8 min and keep a side.
3) In a pan add sugar and water. Mix well and bring the mixture to boil until 2 thread consistency syrup. Add food colour, magaj seeds and cardamom powder; mix it.
4) In this syrup add fried dal and give a good mix. Keep this mixture aside for 1 hour. 5) Roll laddu from a mixture of the size and garnish it with pista.
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#Holi26
DhoklaChaat
Holi special Dhokla Chaat: “Holi ke rang Dhokla ke sang” steamed and healthy fibre protein rich dhoklas as a party snacks perfect for this holi.
Cooking Time: 40 min.
Serving: 3-4
Ingredients:
Dhokla Batter: 1.5 cups short grain rice or Surati Kolam rice
1/2 cup urad dal
1/2 cup thick poha wash and soaked
1 tsp fenugreek seeds
Salt to taste 1 tbsp ginger paste
1 tbsp green chilly
**Soaked rice and dal along with fenugreek seeds in warm water for at least 5-6 hrs.
**Drain water, grind with soaked poha to a medium thick coarse batter and allow to ferment for at least 6-7 hrs.
** once ready, add ginger- chilly paste and salt to taste. Divide into three equal portions in a bowl.
**For green colour: 2 tbsp spinach puree- blanched and puree spinach
**For red colour: 2 tbsp beetroot puree - blanched and puree beetroot
**For yellow colour: 1 tsp turmeric powder mix with 1 tsp water and 1/4 tsp oil for chaat:
Sweet Dahi Green chutney as required
Date tamarind chutney as required
Red garlic chutney as required
Pomegranate seeds and fine sev
Fresh cilantro
Method:
1. Fermented dhokla batter added ginger-green chilly paste and salt to taste.
2. Divide batter into 3 equal parts
3. First part add blanched spinach paste, mix well
4. Grease dhokla plate, add fruit salt and water stirr well. Pour this into grease plate then place on a steamer. Allow to steam for 10-12 mins on medium high.
5. Let it cool apply oil, demold and cut into cubes.
6. Second part add blanched beet puree mix well
7. Pour this on grease plate, add fruit salt and water stir well. Allow to steam for 10-12 mins on medium high.
8. Cool, apply oil demold and cut into cubes.
9. Third part add turmeric and water mixture, mix well Pour on grease plate, add fruit salt water allow to steam for 10-12 mins.
10. Cool, apply oil demold and cut into cubes.
11. Plating: arrange all 3 colour dhoklas on plate, drizzle dahi, green, red garlic and sweet tamarind chutney.
12. Sprinkle pomegranate seeds, sev and fresh cilantro.
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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
For me Holi is not complete without kanji wada . Steamed dal wadas in sweet and sour kanji is my favourite #holi special recipe. Dal wadas are non fried (steamed ) in sweet and sour kanji water. Even heart patient or calorie conscious people can relish it because steamed wadas are in place of fried wadas.
Steamed dal wadas in sweet and sour kanji Ingredients – For the wadas • ¼ cup besan, • ½ cup moong dal without skin, • ¼ cup urad dal dhuli, • ½ tsp salt, water or sour curd as required, • 1 tsp fruit salt For kanji • -2tbsp rai powder, • 1/2 tsp black salt, • 1tsp salt, • 1/2 tsp red chili powder, • 1/2 tsp turmeric powder • ,2whole red chillies • pinch of asafoetida, • 1litre water, • 1tsp sugar or jaggery • For tarka-1/2tsp oil, • 1tsp mustard seeds, • a pinch of asafoetida, • fewcurry leaves, • 2whole red or green chillies. • Pomegranate seeds or boiled carrots or any vegetable or fruits to garnish Method - For the wadas • -Wash and soak both the dals for 6-8 hours. Grind coarsely in a mixie. • Mix the besan, salt, and Beat till smooth. Add the water ,if required to make a smooth thick batter. • Add the fruit salt, stir gently and pour immediately into the greased small ring moulds and cook in the steamer for 7 minutes.cool and keep aside . For kanji- • Mix both the salts, sugar or jaggery , red chili powder, asafoetida and rai powder. • Heat 1-liter water and pour in the jar. Keep the jar in sun for 4-5days or till done. Heat oil and add all the tarka ingredients. • Let them crackle. Pour the tarka in kanji water with prepared steamed wadas before 2-4 hours of serving . • Garnish with Pomegranate seeds or boiled carrots or any vegetable or fruits while serving .
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#Holi26
Mahalabia, also known as Muhallebi, Muhalabia, Mahalebi, Mohallabiah, or Muhallabiyeh is a traditional Middle Eastern pudding made with milk, rice flour, sugar, and flavored with rose water. I gave this pudding a twist with flavour of thandai for celebration of Holi.
Thandai Mohallabiah with Rosy sauce
Ingredients-2 cups whole milk
¼ cup heavy cream
4tbsp cornstarch/cornflour or rice flour
2tsp thandai readymade powder or home made paste made with (almonds,saunf,rosepetals blackpepper a,melonseeds and cardamom )
1/2 cup granulated sugar, as per desired sweetness
1 tsp rose water/ or 1/4 tsp rose extract
For topping -½ cup prepared rose sauce
For garnishing
2 tbsp nuts of choice
Sweet betal leaves (optional )
dried rose petals( optional)
Method -For Rose sauce –Dilute 4 tbsps rose syrup with ½ cup of water and 1 tsp of cornflour and cook stirring constantly ,to avoid any lumps, till thick like sauce ,.Cool and keep aside for topping .
Add milk in a heavy-bottomed pan, add cream, followed with cornstarch, and sugar. Using a wire whisk, whisk the mixture very well. Make sure the cornstarch is not settled at the bottom of the pot Then, switch on the flame to medium heat.Cook the mahalabia pudding mix on medium heat, while continuously whisking the milk mixture until it begins to thicken, like a custard. This will take around 7-8minutes. Do not stop whisking, or else the cornstarch will settle at the bottom and burn, or the mixture may turn clumpy. (Continuous whisking until thickened is the only important step you need to follow while making this pudding.)
Reduce the heat to low, and continue whisking. When it coats the back of a spoon, it is done.
Remove the pot off the heat, add the flavorings like rose water and thandai powder or paste .Set aside to cool down for about 5 minutes.
Pour the mahalabia mixture into desired serving glasses . Cover the glasses with a cling wrap or aluminum foil, chill in the refrigerator for 5-6 hours or overnight for best results. Top with all ready prepared Rose sauce.
Garnish this delicious Middle Eastern milk pudding with 2 tbsp nuts of choice ,Sweet betal leaves (optional ),dried rose petals( optional).Serve chilled .
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#Holi26
Corn mini idlies in Beetroot Kanji
Beetroot Kanji is traditional fermented, gut-friendly drink with a tangy taste and deep magenta color, often made in North India. Corn-Semolina Mini Idlis (Pink Idlis) is Instant, soft mini idlis made from semolina (rava), curd, and fresh beetroot puree, with a slight crunch from sweet corn. This recipe combines vibrant, nutritious beetroot-corn mini semolina idlis with the tangy, probiotic-rich fermented drink known as Beetroot Kanji. It is a visually stunning, healthy, and innovative twist on a traditional South Indian breakfast.
Beetroot Kanji (Probiotic Drink)
Ingredients –
• 1medium beetroots (peeled and cut into thin sticks)
• 1 litre water (boiled and cooled)
• 2 tbsp mustard powder (rai ka powder - coarsely ground)
• 1 tsp red chilli powder
• 1 tsp salt (or black salt for more tang)
• A pinch of asafoetida (hing)
Method
• -Add beetroot sticks, mustard powder, red chilli powder, salt, and hing into a glass jar.
• Pour in the water and stir well.
• Cover the jar with a muslin cloth or a loose lid. Keep it in the sun for 3–4 days for fermentation.
• Stir once a day. When it tastes tangy and deep pink, it is ready.
Corn-Semolina Mini Idlis (Pink Idlis)
. Ingredients:
• ¾ cup semolina (roasted)
• ¼ cup beetroot puree (blend 1 raw beet with green chilies/ginger)
• 1/2 cup sweet corn (coarsely ground)
• ¼ cup sweet corn
• 1 cup thick curd
• 1/2 tsp ginger-green chilli paste
• 1 tsp Eno fruit salt
• Salt to taste
• Water as required
Tempering (Optional):
• 1 tbsp oil
• 1 tsp mustard seeds
• 5-6 curry leaves
• 1 tsp urad dal
Method
• In a bowl, mix roasted semolina, curd, beetroot puree, ground sweet corn, sweet corn ,ginger-green chilli paste, and salt. Add water to make a thick, lump-free batter.
• Let the batter rest for 10-15 minutes.
• Heat oil, add mustard seeds, urad dal, and curry leaves. Pour over the batter and mix.
• Just before steaming, stir in 1 tsp Eno fruit salt. Pour into greased mini idli molds. Steam for 7-8 minutes.
• Let the idlis cool slightly before demoulding.
Serving Description
• Serve vibrant pink Mini Corn-Semolina Idlis directly into a bowl of chilled Beetroot Kanji. The earthy, sour, and spicy flavor of the kanji complements the subtle, sweet, and soft idlis perfectly.
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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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Cravings are NOT the enemy!!
We all have those must-eat-this-now moments. But what if you could satisfy the craving while keeping your energy levels high? These simple swaps help you listen to your body without the heavy calorie crash.
It is all about balance, not restriction! ✅
Which swap is a total game-changer for you? Tell us in the comments! 👇
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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
\"MALAI GOBHI CHAAP\" by Khyaati Dabhi
Quick treats for Holi 🎨
✅️ For full recipe do follow on Instagram @platedwithkhyaati
#HOLI26 @mykitchendiaries.official
@ivegetariangirl
This Creamy Chaap will make you forget paneer !! 🤤
Soft, creamy & full of flavour…
One bite & you’ll say WOW 😋
Creamy, smoky & full of flavours 🤍🔥
Malai Gobhi Chaap made at home & tastes better than hotel style 😍
Perfect for parties, Holi special or weekend dinner 🍽️✨
📍Gondal, Gujarat
Tag someone who loves chaap 👇
Do Like, Comment & Share ✅️
#malaiChaap #gobhichaap #vegdelight #indianfoodblogger #vegetarianrecipes #holispecial #homemadefood #reelitfeelit #foodreelsindia #foodiesofinstagram #platedwithkhyaati by Khyaati Dabhi
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WOMEN’S DAY SPECIAL GIVEAWAY! 🌸
PHOTO CONTEST
Theme: The Woman Who Inspires You
Share a photo of the woman who inspired you in and beyond the kitchen and tell us why in the description—most inspiring stories win Prestige goodies.
🗓️ Contest Dates: 7th March – 13th March
👉 Hashtag: : #WD26
CLICK, SHARE, WIN!
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#wd26
My mother inspired me to see the kitchen as more than just a place to cook. For her, it was a space filled with love, creativity, and care. Watching her prepare meals with patience and dedication taught me that food is not only about taste but also about emotions and togetherness.
Because of her inspiration, I learned to enjoy experimenting with flavors, creating new dishes, and sharing happiness through food. The kitchen became a place where memories are made, traditions are carried forward, and love is served on every plate.
Thank you, Mom, for inspiring me to look at the kitchen beyond cooking — as a beautiful way to express love. ❤️
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#wd26
I am my own inspiration because everything I create, learn, and overcome begins with me. My kitchen is my laboratory, my comfort zone, and sometimes even my battlefield — and through it, I’ve discovered strengths I didn’t know I had. In My Kitchen, I am: The creator — turning simple ingredients into something meaningful. The problem-solver — adapting, experimenting, fixing what didn’t work. The nurturer — feeding not just myself but my confidence and creativity. The learner — every dish teaches me patience, courage, and precision. Here, I don’t wait for validation. The aroma of my effort is my applause. My growth is visible in every new recipe I master and every mistake I turn into mastery. 🌱 Beyond My Kitchen Outside the kitchen, the same qualities shape who I am: Resilience — because failures only make me better. Self-belief — because I’ve seen myself rise from my own doubts. Independence — because I trust my instincts and build my own path. Creativity — because life, like cooking, is a blend of choices, flavors, and courage. I inspire myself because I know the journey I’ve walked — the struggles I don’t speak about, the quiet victories no one else sees, the persistence that keeps me moving. ✨ The Real Reason I am my own inspiration because I’ve watched myself grow — into someone who tries, fails, learns, improves, and still shows up with heart and hope. Today i am a proud leader in my professional journey empowering teams committted to excellence. Being a daughter keeps me grounded and connected to my roots. As a sister i have strengthened my ability to mentor and support. As a wife i value mutual respect and balance my worklife and family time. I am proud that i wear meaningful roles where as a mother ai strive to create a nurturing and encouraging space for my son to make him a good human being
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#Holi26
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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#Wd26
Happy Women\'s day to all women🥰
I get a lot of inspiration from my mother
She is also a wonderful cook and makes very delicious food, I leamed how to cook well from her. Today, whatever I am, it is because of my mother.
on International Women\'s Day is a beautiful tradition of Indian culture. In Indian families, mothers are considered not just guardians but embodiments of sacrifice, love, patience, and values. A mother is someone who endures every hardship for her children, yet always keeps a smile on their faces. Therefore, sending a heartfelt and respectful message to a mother on Women\'s Day can be a beautiful way to express gratitude.
She always motivates me to move forward in life and supports me in everything
Thank you God for giving me such a loving and wonderful mom
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#WD26
My mother is the most special person in my life and the backbone of our family. She is a symbol of unconditional love, patience, and strength, working tirelessly from morning till night to ensure our comfort without expecting anything in return. She is my first teacher, guide, and best friend, always encouraging me to be honest and hardworking. My mother wakes up early, manages household chores, prepares delicious meals, and takes care of everyone\'s needs. She acts as a constant source of inspiration, teaching me to face challenges with a positive attitude and to learn from my mistakes. Whenever I feel low or worried, her gentle words and comforting hugs provide me with immense strength and confidence. Beyond caring for the family, she is also understanding and patient, guiding me to make the right choices in life. Her sacrifices and dedication to our well-being make me deeply admire her. She holds our home together with kindness and love, creating a safe and happy environment. In conclusion, my mother is a blessing from God, and I am truly grateful to have her. She is my role model, and I aspire to be like her—kind, strong, and caring. I love my mother very much and always pray for her good health and happiness.❤❤
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#wd26
Meri maa shayad apne sapne poore nahi kar paai… par unhone jo himmat, sanskaar aur hausla mujhe virasat me diya, wahi meri sabse badi taqat ban gaya. Aaj main jahan bhi hoon aur jo bhi kar pa rahi hoon, wo unhi ke diye hue us anjaane virasat ki wajah se hai.
Women’s Day par meri sabse badi inspiration – meri maa. ❤️
Aaj meri har success ke peeche unki dua, unki mehnat aur unka pyaar hai.Women’s Day par meri sabse badi inspiration, meri strength aur meri hero – meri maa hain. Thank you maa, mujhe woh banane ke liye jo aaj main hoon. ❤️
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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
Holi Special Stuffed Dahi Bhalla (Sweet & Tangy Surprise Inside)
Celebrate the festival of colors with this unique Holi Special Stuffed Dahi Bhalla. Soft lentil dumplings are filled with a delicious stuffing of paneer, raisins, cashews and grated paneer. When cut, the bhalla reveals a delightful surprise of honey-coated dry fruits that create a perfect sweet and tangy flavor. Served with chilled yogurt and traditional chutneys, this festive dish is creamy, flavorful and perfect for Holi gatherings.
Time
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Servings
4–5 servings
Cuisine
Indian Festive Cuisine
Ingredients
For Bhalla Batter
1 cup urad dal (soaked 5–6 hours)
Salt to taste
½ tsp cumin seeds
Oil for frying
For Stuffing
½ cup grated paneer
2 tbsp chopped cashews
2 tbsp raisins
2 tbsp honey
1 tbsp finely chopped dry fruits
Pinch of salt
For Serving
2 cups thick chilled yogurt (curd)
2 tbsp tamarind chutney
2 tbsp green chutney
½ tsp roasted cumin powder
Red chili powder (optional)
Black salt
Fresh coriander leaves
Extra chopped dry fruits for garnish
Instructions
Prepare the Batter
Grind soaked urad dal into a smooth fluffy batter. Add salt and cumin seeds and mix well.
Prepare the Stuffing
In a bowl mix grated paneer, cashews, raisins and chopped dry fruits. Add honey and mix gently.
Shape the Bhalla
Take a small portion of batter in your palm, place a little stuffing in the center and cover it with batter to form a round ball.
Fry the Bhallas
Deep fry the stuffed bhallas in medium hot oil until golden and crisp.
Soak in Water
Remove and soak them in warm water for 5 minutes, then gently squeeze excess water.
Prepare the Dahi Bhalla
Place bhallas in a serving dish and pour chilled yogurt over them.
Add Toppings
Drizzle tamarind chutney and green chutney. Sprinkle roasted cumin powder, black salt and chili powder.
Garnish
Top with chopped dry fruits and coriander leaves. When you cut the bhalla, the honey-coated dry fruits filling comes out, giving a delicious sweet and tangy festive taste. Nutrition (Approx per serving)
Calories: 210 kcal
Protein: 8 g
Carbohydrates: 24 g
Fat: 9 g
Fiber: 3 g
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#Holi26 Strawberry Energy Delight: Sattu–Makhana Laddu & Strawberry Dry Fruit Smoothie (Vegan) .
1️⃣ Sattu & Dates Energy Laddu
Ingredients
1 cup sattu (roasted gram flour)
1 cup soft dates (khajoor), seeds removed
2–3 tbsp ghee
2 tbsp chopped nuts (almonds, cashews, pistachios)
1 tbsp sesame seeds (optional)
½ tsp cardamom powder
Method
Roast the sattu
Heat 1 tbsp ghee in a pan and roast the sattu on low flame for 2–3 minutes until aromatic.
Cook the dates
Add chopped dates with a little ghee and cook for 1–2 minutes until soft and sticky.
Mix ingredients
Add roasted sattu, chopped nuts, sesame seeds, and cardamom powder. Mix well.
Shape the laddus
While the mixture is warm, take small portions and roll into round laddus.
2️⃣ Strawberry Makhana & Dry Fruit Smoothie (No Milk)
Ingredients
1 cup fresh strawberries (washed and chopped)
8–10 makhana (fox nuts)
6–8 almonds
4–5 cashews
2 dates
Method
Roast the makhana
Dry roast the makhana for 1–2 minutes until crisp and let them cool.
Blend the ingredients
Add strawberries, roasted makhana, almonds, cashews, and dates to a blender.
Blend until creamy
Blend well until it becomes a thick, creamy smoothie. The juice from strawberries helps in blending, so no milk is needed.
Serve fresh
Pour into a glass or bowl and enjoy immediately.
✨
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#Holi26 Nutri-Oats Power Pancakes (Healthy, No Atta & No Egg)
Ingredients
1 cup oats (ground into oat flour)
2 tbsp curd (yogurt)
2 tbsp chopped nuts (almonds, cashews, or walnuts)
1–2 dates (optional, for natural sweetness)
½ tsp baking powder
A pinch of salt
Little water to adjust the batter
1 tsp ghee or oil for cooking
Method
Prepare oat flour
Grind the oats in a blender until it becomes a fine flour.
Make the batter
In a bowl, mix oat flour, curd, baking powder, salt, and chopped nuts. Add a little water and mix to form a smooth batter.
Add sweetness (optional)
Add finely chopped or crushed dates if you want a naturally sweet taste.
Cook the pancakes
Heat a non-stick pan and lightly grease it with ghee or oil. Pour a small ladle of batter and spread slightly.
Flip and cook
Cook on medium flame until golden brown, then flip and cook the other side.
Serve
Serve warm with fresh fruits, honey, or nut butter.
✨ These Nutri-Oats Power Pancakes are fiber-rich, wholesome, and perfect for a healthy breakfast. 🥞🌱
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#wd26
The woman who inspires me the most is my mother-in-law.
Before marriage, I didn’t know much about cooking. It was Mummy ji who patiently taught me everything with so much love and care. She was an amazing cook — whether it was veg or non-veg, every dish she made was full of flavour and warmth.
Slowly, under her guidance, I learnt how to cook for my family. Today, if I can confidently prepare delicious meals, the credit truly goes to her.
She is no longer with us, but every time I step into the kitchen, I remember her teachings and feel her presence. Her recipes, her love, and her lessons will always stay with me.
Thank you, Mummy ji, for inspiring me and teaching me that food made with love is the most special.
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The woman who inspires me the most is my mother. Since our childhood, she has always done everything for our family with love and dedication. Along with my father, she faced every ups and downs of life with strength and courage. While managing all the household responsibilities, she also worked from home and contributed to the family income with hard work and determination. She not only took care of all our needs but always made sure we were happy, well-fed, and surrounded by love. She never spoke badly about anyone and taught us kindness, patience, and strong values. She even helped me raise my son and gave both of us beautiful values and endless care. Whatever I am today is because of her teachings and sacrifices. Today, she is not well and facing health challenges, yet she still tries to help everyone with a smile. Her strength, selflessness, and pure heart inspire me every single day. Words are never enough to describe everything she has done for us. She is my biggest inspiration — in and beyond the kitchen.
#wd26
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The woman who inspires me the most is my mother. She is the heart of our home and the quiet strength behind everything we are today. Life has not always been easy for her—especially with her autoimmune illness—but she has never let pain take away her love, her courage, or her smile. Two years ago, we lost my father, the man who raised us like princesses and fulfilled every responsibility with so much love. Since then, my mother has carried both her own strength and his dreams for our family. Even on her difficult days, she wakes up with determination, cooks for us with love, and reminds us that family is our greatest blessing. She inspires me not because her life is perfect, but because her heart is so strong. She teaches me that a woman’s real power lies in resilience, kindness, and unconditional love. To the world she may just be a mother, but to me she is my hero, my inspiration, and the bravest woman I know. ❤️
#Wd26
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#wd26
My mother was my greatest inspiration.
She didn’t just teach me how to work, but how to put love and warmth into everything I do.Whatever I am today is because of her teachings and values.Mom, you will always live in my heart…Every lesson you gave me still lights my path. ❤️
I learnt cooking from my mother. Whenever she cooked food, she would say sit beside me and learn. She never burdened me with work, she would just say learn everything so that in future she does not say to you that your mother did not teach you anything. If my mother were alive today, she would have been very happy to see that her daughter can make so many things, from Khastar to sweets, because my mother loved sweets very much.
I miss you so much mummy 🥲🥲
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#wd26
My inspiration is my best friend, Rupeet. She has always believed in me and motivated me to follow my passion for baking. Whenever I doubted myself, she would encourage me by saying, “Tu kar sakti hai.”
She was the one who truly pushed me to start baking cakes. In fact, my very first cake order came from her when she trusted me to bake a cake for her father’s birthday. That moment gave me the confidence to take my first step in my baking journey.
I will always be grateful to her for believing in me and inspiring me to do what I love. ❤️
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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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#Wd26
My superheroes are my mother and my mother-in-law. Both of them have been incredibly supportive and have always encouraged me to move forward. They both told me that I can do anything.
My mother and my mother-in-law are both my gurus. My life is blessed with your guidance and blessings.\"
I learned a lot from my mother in the kitchen. Before marriage, my mother taught me a lot, and after marriage, I learned a lot from my mother-in-law. Because of them, I\'ve been participating in and winning many contests. Everyone loves my cooking.
\"One gave birth to me, the other adopted me. You both are my inspiration and my strength.\"
My respectful obeisances to both of you.\"
You are not just my mother and mother-in-law, but my true guide in every difficulty of life.\"
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Time for a kitchen glow-up!
Which Prestige essential is missing from your home? We\'re listening to your wishlist! 📝
Which new Prestige product would you love to see in your kitchen?
A) Smart cooking appliances
B) Multi-purpose cookers
C) Compact appliances for small kitchens
D) Health-focused cooking appliances
Mention your choice below! ✅ -
#Holi2026 For Outer Cover:
2 cups maida (all-purpose flour)
4 tbsp ghee (moyan)
Pinch of salt
Water (as needed)
For Filling:
1 cup mava/khoya (grated)
½ cup powdered sugar
¼ cup chopped almonds
¼ cup chopped cashews
2 tbsp raisins
2 tbsp chironji (optional)
½ tsp cardamom powder
1 tbsp desiccated coconut (optional)
For Frying:
Ghee or oil
👩🍳 Method
1️⃣ Prepare Dough
Mix maida, salt & ghee.
Rub well until crumbly.
Add water gradually and knead into a stiff dough.
Cover and rest for 20–30 minutes.
2️⃣ Prepare Filling
Lightly roast mava on low flame until slightly aromatic (do not brown).
Let it cool completely.
Add powdered sugar, dry fruits, coconut & cardamom.
Mix well.
3️⃣ Shape Gujia
Roll small puris.
Place 1–2 tbsp filling in center.
Fold into half-moon shape.
Seal edges with water and press using fork or gujia mould.
4️⃣ Fry
Heat ghee on medium-low.
Fry gujias on low flame until golden and crispy.
Cool completely before storing.
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#Holi26
Crispy Khaja
For Dough:
2 cups flour
1/2 cup Ghee
Water as required
For Paste:
2 tbsp Ghee
2 tbsp flour
For Sugar Syrup:
1 cup Sugar
1/2 cup Water
Few drops Lemon juice
Sugar Syrup: Take the sugar and water in a pan. Bring it to a boil and add the lemon juice. Simmer the syrup for 7-8 minutes till a syrup of 1 string consistency is obtained. For Paste, mix Ghee & All Purpose Flour & make a paste. Take the Flour in a bowl and add the ghee. Rub the ghee well into the flour till you have a mixture of crumbly texture. Add a little water at a time and knead a dough of stiff consistency. Divide the dough into 6 equal sized balls. Roll out each ball into a large thin chappati. Apply paste on 1 Chapati then put another Chapati on it & apply paste on it as well. In the same way join 6 Chapatis together then make a roll. Cut their ends & cut the roll inot 1/2inch thick pieces. Heat oil in a pan to medium hot. Press the pieces slightly & fry them in the medium hot Oil. Reduce the heat after adding the khaja and fry them till the bubbling is reduced and the khaja is pink in colour. Remove the khaja and cool slightly. Soak the fried Khaja in the lukewarm Sugar Syrup for about 2 minutes and remove.Cool completely till the syrup solidifies over the Khaja. Enjoy
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Tricolour Kanji Vada
#Holi26
ingredients:-
✅️ 1कप- उरद दाल
✅️1/2 कप- काली सरसों (राई)
✅️नमक स्वादानुसार
✅️1/2 चम्मच- हीग
✅️1 चम्मच- लाल मिर्च पाउडर
✅️1 कप - तेल
✅️3चम्मच- गुड़
✅️1 टेबल स्पून- अपराजिता के फूल
✅️1 टेबल स्पून- गुलाब के फूल
✅️1 टेबल स्पून- गुडहल के फूल
✅️पानी आवश्यकता नुसार
विधी--
👉सबसे पहले उरद दाल को धोकर पानी डाल कर 2 घंटे के लिए भिगोकर रख दे! 2 घंटे के बाद दाल का पानी निकाल कर इसे गराइन्डर में डाल कर गराइन्ड कर ले और महीन पेस्ट बना ले! एक बाउल में निकाल कर रख ले!
👉सरसों को भी धोकर पानी डाल कर 10 मिनट के लिए भिगोकर रख ले और 10 मिनट के बाद मिक्सर जार में डाल कर पीस ले और पेस्ट बना ले!
👉एक बाउल मे पानी ले और उसमे अपराजिता का फूल डाल कर उबाले ।मध्यम आच पर इसे 2 मिनट उबाले और छन्नी से छानकर रख दे ।
👉इसी तरह से गुडहल का फूल और गुलाब का फूल भी उबाले और छानकर रख दे ।
👉1 लीटर पानी को पैन में डाल कर उबाले और ठंडा कर इसे तीन अलग अलग जार में डाल कर इसमें बराबर से हीग, नमक, लाल मिर्च पाउडर, गुड़ और सरसों का पेस्ट डाल कर अच्छी तरह से मिलाएं!
👉अब एक जार मे अपराजिता के फूल का पानी मिलाए, दूसरे जार मे गुलाब के फूल का पानी और तीसरे जार मे गुडहल के फूल का पानी मिलाए ।
👉एक कडाही में तेल डाल कर गरम करें और इसमें पिसी हुईं दाल के बड़े डाल कर तल ले! इसे मध्यम आच पर सुनहरा होने तक तले और प्लेट में निकाल कर रख ले! इसी तरह से सारे बड़े बना ले और सरसों के बने हुए तीनो तरह के पानी में डाल दे! इसे ढककर 2 दिनों तक गरम स्थान पर रख दे!
👉 2 दिनों के बाद आपका तिरंगा कान्जी बड़ा खाने के लिए तैयार हो जायेगा!
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#Holi26
Dish name - Almonds and saffron milk
Ingredients -👇
2 cup- milk
10-12- almonds ( soaked and peeled)
8-10- saffron strands
1 tbsp- honey
Method .👇
👉In a blender add milk , almonds , saffron thread and honey.
👉Blend until smooth. Remove from blender
👉and serve Garnish with chopped almonds and saffron.
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#Holi26
Dish _ Watermelon Juice
Ingredients 👇
🥗3 cup- seedless Watermelon pieces
🥗2 tsp- fresh lime juice
🥗1/2 tsp- jinger juice
🥗1/2 cup- sugar
🥗Mint leaves as required
🥗ice cubes as required
Method 👇
✍️In a blender add Watermelon pieces and blend until smooth.
✍️Strain the juice with the help of strainer.
✍️Transfer the juice in a bowl and add fresh lime juice, ginger juice and sugar. Mix till suger dissolve. Add ice cubes
✍️Serve garnish with mint leaves.
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Kesariya Thandai
As the spring heat arrived, the kitchen hummed with the rhythmic grinding of almonds and fennel. Vibrant saffron strands infused the milk with a golden glow, while the scent of crushed rose petals filled the air. One chilled sip of this creamy Kesariya Thandai was a refreshing, spiced celebration of tradition.
Serves: 4
Preparation time: 10 min
Ingredients:
1 Liter Amul Gold Milk
4 tsp Rock Sugar (Mishri)
2 tsp Dried Rose Petals
8 tsp Thandai Masala:
1/2 cup Almonds
1/2 cup Cashews
1/2 cup Pistachios
2 tsp Fennel Seeds
2 tsp Poppy Seeds (Khus Khus)
2 tsp Melon Seeds
5 pieces Cardamom
5 pieces Black Peppercorns
15 strands Saffron (Kesar)
1/2 tsp Cinnamon Powder
1/2 tsp Nutmeg Powder
For Garnish:
4 pieces Fresh Rose Petals
6-7 strands Saffron
Instructions:
1. First heat the milk. Add the powdered sugar and saffron threads to it and let it boil until it thickens a little. Now let the milk cool down normally.
2. Meanwhile, let\'s prepare the Thandai masala. Heat a pan for two minutes, then turn off the gas and roast the cashews, almonds and pistachios in it. Then roast the poppy seeds, fennel, cinnamon, pepper and caraway seeds for a minute. Then add the rose petals and saffron threads to it. Now let it cool on a plate.
3. Mix all the ingredients and grind them coarsely in a mixer jar. Then add cinnamon powder and nutmeg powder and mix. The basic masala for cold is ready.
4. The milk has cooled down to normal. Leave the milk to cool in the fridge. Add 2 teaspoons of Thandai masala powder to a glass of cold milk and stir well. Pour the saffron Thandai. Serve it in a glass. Garnish it with rose petals and saffron. Enjoy the Thandai.
#HOLI26
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#Wd26
My inspiration is my daughter in low. She is so cute. Me n khushi mom N beti❤ I have learnt so new recipes form her. Just like pasts cake, Sam panjabi sabji cook to yummy😋
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#wd26
My mom is my inspiration, ❤️ My mother remains the most hardworking person I know proving that age is merely a number when fuled by a lifelong dedication, moving with a grace and energy that puts those decades younger to same. She doesn\'t just \'stay busy \" She leads by example, showing me everyday that a me aningful life is built though consistent efforts and heart ❤️ that never retires from caring for others.
She is my greatest inspiration a loving reminder that true strength is found in perseverance.. ❤️🥰🙏
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#wd26
The Woman Who Inspires Me... 💖 The Unseen Chef of My Heart 🍴💔
My mother 🌸 was the strongest woman I’ve ever known. Even though she’s no longer with me, her lessons live on. She taught me resilience, kindness, and how to turn a simple meal into a celebration 🍲. Her courage in tough times and love for our family inspire me every day.My mother, the woman who cooked not just food, but love. She’d turn simple dal into a feast 🌟, and her laughter was the secret ingredient 🍲. Though she left us in 2020, her recipes and warmth stay with me. I am sharing a photo of her smiling at a family dinner 🥰. She may not be here physically, but her spirit guides me.
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The Gas Cylinder is now more precious than gold! 💎
What’s your cooking plan to save fuel?
1. No more slow-cooked Daal 🥣
2. Cutting down on deep frying 🚫
3. Pressure cooker only! 💨
4. Salads & Cold Meals 🥗
Comment down and tell us below! -
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NEW PHOTO CONTEST 🤳🏼
India on a Plate – Hindu New Year & Eid Special 🌸🌙
From the vibrant beginnings of the Hindu New Year to the sweet aromas of Eid, our kitchens are buzzing with tradition! Whether it’s the Shrikhand Poori of Gudi Padwa, the Ugadi Pachadi and Holige of the South, the Pithas of Bihu, the Payasam of Vishu, the Payesh & Mishti Doi of Poila Boisakh, the TahIri or Meetho Lolo of Cheti Chand, the Roth of Navreh or the legendary Sheer Khurma and Biryani of Eid—we want to see your regional masterpieces!
Show us how you celebrate the diversity of India through your traditional family recipes this festive month!
🗓️ Contest Dates: 17th March – 24th March
👉 Hashtag: #IOP
🏆 The Prize: The most authentic and creative regional recipes will WIN awesome Prestige Surprises! 🎁✨
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Make the Smarter Choice, Save Gas, Save Effort, Save Cooking Time!
Have you switched over to an Induction Cooktop yet? 👇🏼
Move Fast & Click-
- https://shop.ttkprestige.com/?fbclid=PARlRTSAQkyehleHRuA2FlbQIxMABzcnRjBmFwcF9pZA8xMjQwMjQ1NzQyODc0MTQAAafD2THoksYVCedmjMpT3EXlabpHm17sKAz0KfV-fL9hXkWn2UaPtp44dgsxxw_aem_70iRZ7hXKQqrEgVQ4xKChgBuy Home & Kitchen Appliances Online in India - TTK Prestige
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#IOP
Sabudana vada...
This recipe is very yummy😋 and testy making in navratri festival🥳
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Coconut ladoos mere yaha hamesha hi rehte hai. This is one sweet which is easy to make and favourite to my daughter’s tummy 🥰
#ES1
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: *Kalakand Mithai Recipe* Ingredients: - Milk: 2 kg - Sugar: 1 bowl - Tartaric acid (Tartary): 1/2 tsp - Almond flakes: 5-7 - Pistachio flakes: 8-10 - Saffron threads: 8-10 - Cardamom powder: 4-5 Method: 1. Boil 1 kg full-fat milk on gas until it reduces to half. 2. On another gas, boil 1 kg milk and add tartaric acid to make cheese (paneer). Soak the cheese in cold water, then add it to the reduced milk. 3. Add sugar and cook until it reaches a thick consistency. 4. Remove from gas and pour into a greased tray. 5. Let it set, then cut into pieces. 6. Garnish with cardamom, saffron, pistachio, and almond flakes. Enjoy your delicious Kalakand Mithai!
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#IOP
Puranpoli
Mharashtyan special gudi gudipdva recipes
Happy gudipdva to all ❤💐
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#IOP
PALAK PANEER BIRYANI Biryani is a mixed rice dish originated in the Indian Subcontinent, more popular in India, Pakistan, Iran, Iraq, Afghanistan. Apart from rice as the main ingredient, it is prepared with spices, dry fruits, vegetables, curd etc and in non-vegetarian version eggs, mutton, chicken etc. are also added. \"Birasta\" aka fried onion gives lovely flavour to any biryani. Word \"Biryani\" is derived from the Farsi/Persian language word \" brishtah\" which mean fried onions. Biryani was depicted on a postal stamp of India in 2017, which shows, how biryani is popular. It is believed that this Persian originated delicacy was brought to India by the Mughals. Though biryani is a meal in itself, usually served with raita, papad, salad (specially onion) etc and sometimes gravy dish like Salan also goes best. As India is known for it\'s rich and diverse culinary traditions, but biryani is one of the iconic foods which is enjoyed through out the country. Almost every region in India has its own version of the biryani and there are over 26 types of Biryani in India. Today, I have prepared Palak Paneer Biryani which is not only healthy and delicious but it is perfect , one pot satisfactory meal.
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✨ Festive Giveaway ! ✨
Dates: 19th March - 21st March
The iconic Ugadi Pachadi is more than just a dish — it’s a beautiful blend of flavours that represent life itself 🌼Guess the number of flavours it embodies!
🎁 Bonus: Answer & Stand a Chance to WIN aatractive Prestige Surprises!
Drop your answer in the comments 👇🏼
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#IOP
EID SPECIAL❤❤
CRISPY LITTLE HEARTS IN FRUIT CUSTARD
Heart shaped crispy bread in fruit custard is a creamy, dreamy mix of fresh fruits in a rich vanilla custard 🌸 Perfect for a sweet treat or light dessert for Eid 🍰🌱
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Potato Soya chunks sabji with puri
Prep time:5 mins
Cooking time:30 mins
Servings:4
Ingredients:
Soya Chunks:1/2 cup
Potatoes:3
Onions:2
Tomatoes:2
Turmeric powder:1/2 tsp
Coriander powder:1 tsp
Red chilli powder:1/4 tsp
Curd:1/4 cup
Salt to taste
For seasoning:
Oil:1 tbsp
Curry leaves few
Cumin seeds:1 tsp
Green chillies:2
Method:
1.Finley chop the onions and tomatoes and keep it aside.
2.Take the soya chunks in a big bowl and add about 1 litre of hot water along with 1/4 tsp of salt.
3.Boil the chunks for about 10 minutes.
4.Was and peel the skin of potatoes and chop into bigger pieces.
5.Half cook the potatoes and keep it ready.
4.Take a pan ,add oil and add cumin seeds when the oil is hot.when the cumins seeds starts to sputter,add chopped green chillies and curry leaves and sauté for 1 minute,salt to cook the onions evenly and add chopped tomatoes and mix well.
5.Add turmeric powder and salt and sauté it to cook the tomatoes completely.
6.Now add the half cooked potatoes and boiled soya and mix well.
7.Add Curd and mix well.Adjust the salt if needed.Keep the flame in low and allow the potatoes to cook completely.
8.Add coriander powder,red chilli powder and mix well and allow the curry in flame for another 5 minutes.
9.Remove the aloo soya chunks curry once cooked completely from flame and garnish with chopped tomatoes and serve with puri.
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#IOP
Pineapple Gojju or Pineapple Menaskai is a popular side dish variety from Karnataka Cuisine. There are many recipes that I have learnt from my mother cannot count, but this one is my favourite ❤️ This delicious sweet, sour and spicy recipe is made using Pineapple, the preparation is known as menaskai or kayirasa. This recipe is a real treat to all those who love the combination of Sweet, Sour & Spice!!!
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✨ Navratri Special ✨RECIPE CONTEST 📋
As we welcome the Divine Mother, our kitchens transform into sacred spaces of flavor and devotion. Whether it’s the crunch of Sabudana Vada, the comfort of Samak Ke Chawal, othe crispy kuttu ke pakore or the sweetness of Makhana Kheer, we want to see your Vrat (fasting) masterpieces!
🌸To Enter: Post recipes of your Navratri/ Vrat Special dishes
🗓️ Contest Dates: 22nd March – 28th March
👉 Hashtag: #CNV26
🏆 Prize: The most authentic and creative recipes will WIN awesome Prestige Surprises! 🎁
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Name your favourite MAKHANA dish names in the comments below 👇🏼
Let us see how many creative recipes ideas you have up your sleeve? 😎 -
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Festive Giveaway ! ✨
Dates: 23rd March-25th March
🎁Answer & Stand a Chance to WIN attractive Prestige Surprises!
Drop your answer in the comments 👇🏼
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Veg Dum Biryani
#IOP
Veg Dum Biryani is a fragrant, slow-cooked casserole of basmati rice, mixed vegetables, yogurt, and aromatic spices. Key steps involve marinating vegetables, parboiling rice to 70% cooked, layering them, and sealing the pot (dum) to cook on low heat. It is commonly garnished with fried onions (birista), saffron milk, mint, and ghee for rich flavor.
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Special navratri dish
Ladies specialist 🥰🥰😍😍😍❤️ ❤️ ❤️ famous Indian fast food -
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#IOP
ROSE SHEER KHURMA 🌹🌹
Rose Sheer Khurma is A rich, creamy and aromatic vermicelli pudding . Added rose syrup, rose essence for beautiful aroma.
This Delicious Sheer Khurma is loaded with lots of nuts & dry fruits.
This Traditional Indian dessert is perfect for the occasion of Eid ❤
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#IOP
MOTICHOOR TARTS WITH CREAMY RABRI ❣️
Crisp motichoor tarts filled with creamy rabdi & crunchy nuts.
Perfect Dessert for EID PARTY🎉
Sweet & crunchy twist on traditional Indian desserts.
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#IOP
Sheer Khurma.. A must dish for the Eid celebration.. We also celebrated eating the Sheer khurma with lots of dry fruits and everyone loved it here❤️🎊🎉
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Batao, Batao!!
Which Punjabi dish is a rich, creamy lentil preparation slow-cooked with butter and cream?
A. Chole Bhature
B. Rajma Chawal
C. Dal Makhani
D. Kadhi Pakora
Drop your answers in the comments below 👇🏼 -
#IOP
MAKHANDI HALWA❣️❣️ EID SPECIAL
Makhandi Halwa is a rich, decadent dessert made with roasted semolina, caramelized sugar, and loads of ghee, topped with crunchy nuts
A classic Indian treat that\'s perfect for festivals or special occasions like Eid ❤
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#IOP
EID SPECIAL MANGO VERMICELLI FRUIT CUSTARD❤
Mango Vermicelli Fruit Custard is a refreshing Indian dessert where toasted vermicelli meets creamy custard, juicy mangoes, and many fresh fruits, nuts & a hint of cardamom.
Perfect for summer or Eid celebration 🎉🎉
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#IOP
NAWABI KHEER ❣️ EID SPECIAL
Nawabi Kheer is a decadent dessert where soaked Basmati Rice, mawa, custard powder, nuts, and a hint of cardamom are addded to full cream milk. It\'s a Luxurious and super creamy dessert 🥰
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#IOP
HYDERABADI GIL- E- FIRDAUS ❣️ PERFECT FOR THE OCCASION OF EID
Gil e Firdaus is a traditional Hyderabadi dessert made with tender bottle gourd cooked in a rich mixture of mawa (khoya), milk, and sugar, flavored with cardamom and nuts 💛. Sounds like a royal treat 🎉
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🥛 MILK MAGIC GIVEAWAY!- PHOTO CONTEST ✨
Turn simple milk into something extraordinary! 💫
Think kheer, rabdi, rasgulle, kalakand, basundi, milkshakes, paneer dishes, custards, desserts & more! 😋
📸Click & share a photo of your milk masterpiece with the community
🗓️Dates: 25th March -31st March
👉🏼 Hashtag- #mk26
🎁 Stand a chance to win exciting prizes! -
The Ultimate Sandwich Showdown! 🥪😎
Cast your vote: 👇🏼
A. The Classic Bombay Toasty: Mashed potatoes, mint chutney, and thin slices of cucumber and tomato.
B. Creamy Corn & Spinach: A cheesy, melt-in-your-mouth favourite that kids absolutely adore!
C. The Protein Power Paneer: Spiced paneer bhurji or thick tandoori paneer slices.
Drop your vote in the comments below and tell us why you like it too! -
#mk26
✨️Nourish & Glow Power Smoothie
A wholesome, Protien-rich smoothie perfect for strength, Skin glow & sustained energy✨️
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7 Days. 7 Energy-Boosting Meals. 0 Stress!!
Say goodbye to boring food and hello to vibrant flavors! Bookmark this list for those days when you need a healthy win in the kitchen. 📌🥘
If you had to pick ONLY ONE to eat for the rest of the week, which would it be? Let’s settle this in the comments! 😎
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#mk26
Shahi Coconut Mewa Modak
Delicate coconut modaks enriched with dry fruits and coated in soft coconut flakes — a traditional festive indulgence.
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#cnv26
Navratri special Singhade ke atte ki Kadhi
During Navratri fasting we want something falhari for fast.This recipe is very easy to make and tasty also.Try it with sama ke rice.
Ingredients -
11/2 cup Singhade ka atta/ Waterchestnut flour
3/4 cup sour curd
1 Green chilli ( finely chopped)
1 tsp Sendha namak
1/2 tsp Black pepper powder
For the Pakode-
3-4 Boiled potato ( grated)
1/2 tsp Sendha namak
1/4 tsp Black pepper powder
5-6 Curry leaves (finely chopped)
For the batter for pakode-
1/2 cup Singhade ka atta
1 Green chilli ( finely chopped)
1 tsp Sendha namak
Oil for frying
Method-
1.Mix curd,1/2 cup Singhade ka atta, salt and 1/4 tsp Black pepper powder and 21/2 cup water.Whisk.Keep it aside.
2.Mix all the ingredients of pakode.Make lemon size balls.
3.For the batter- Mix all the ingredients of the batter,add water to make a thick batter.
4.Heat oil in a karahi,dip a potato pakoda into batter and fry until golden brown on medium heat.Fry all the pakode in batches.Keep it aside.
5.Heat 2 tbsp oil in a pan, add green chilli and black pepper powder.Add 1/2 cup water and then mix singhade flour and curd batter.Keep on stirring till it starts boiling.Cook it for 7-8 min.on low heat.
6.Add pakode ,give it a boil and switch off the gas stove.Your delicious satvik kadhi is ready to serve.Enjoy it with Samak ke rice!
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Kalakand Dates Cups The perfect fusion of creamy tradition and natural sweetness! 🍯✨ These Kalakand Date Cups are the ultimate bite-sized luxury—rich, grainy Kalakand nestled inside soft, caramel-like dates for a dessert that’s as elegant as it is effortless. #mk26
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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 👇🏼 -
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Craving something sweet but staying healthy?
Say hello to the ultimate guilt-free indulgence: Chenna Date Rolls! 
These melt-in-your-mouth delights combine the creamy richness of fresh Chenna with the natural, fiber-packed sweetness of premium dates. No added sugar, no frying—just pure, wholesome goodness in every bite! 
#mk26
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Luchir Payesh
Ingredients-
1) Flour 1 cup.
2) Gold Touch Ghee 1/2 cup.
3) Milk 1 litre
4) Pinch of Saffron .
5) Sugar 3 tbsp.
6) Dry fruits 2 tbsp.
7) Cardamom powder 1/2 tsp.
8) pinch of salt
Method -
Mix two spoons of ghee, a pinch of salt in the flour. Knead the dough with little water. Make the Luchi. Pour ghee in a pan and fry the Luchi. Next boil the milk and when it is half, add saffron, sugar, day fruits, Luchi. Cook for 5 minutes. Mix 1 spoon of ghee, Cardamom powder and turn off the heat. Luchir Payesh is ready to serve.
#mk26
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🌍 World Health Day Special ✨
NEW PHOTO CONTEST 📸
This April 7, to mark The World Health Day, let’s celebrate healthy, balanced & mindful eating! 💚
From fresh green salads to protein-packed plates and light summer meals — show us how you keep it healthy & delicious on your plate 😋
Whether it’s grilled fish, paneer delights, refreshing salad bowls or wholesome desi lunch menus — we want to see your Light-Plate creations! 🥗
🌿To Enter: Share a photo of your healthy summer dish
🗓️ Contest Dates: 6th April – 12th April
👉 Hashtag: #LPC26
🏆 Prize: The most creative & nutritious entries WIN exciting Prestige goodies! 🎁
💛 Because good health begins with what’s on your plate.
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🌿 Fresh, seasonal & straight from the fields to your kitchen! 📌
April brings a bounty of delicious goodness — from juicy grapes and mangoes to cooling cucumbers and summer veggies 🍍🥒
Eating seasonal isn’t just tasty, it’s healthier, fresher & better for you 💚
So, what’s making it to your plate this summer? 😋
👇Tell us your favourite April ingredient in the comments & how you love to cook it! 🍽️
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#LPC 26
# 7 |4| 26
# World Healthy Day Recipe# Healthy Oats and Banana Smoothie
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#LPC 26
# O7|O4 | 26
# World Healthy Day Recipe
# Fish Cutlet - made in Airfryer
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#LPC26
Recipe
Nutri-Bun Dosa Burger 
Bun Dosa Burger A Healthy Fusion Delight .
This unique fusion recipe combines the goodness of South Indian dosa and the fun of a burger. A creative twist on the classic burger, this recipe features soft, wholesome dosa buns made with spinach and mint–infused batter for an extra dose of nutrition. The patty is a colorful, protein-rich mix of grated paneer, carrot, capsicum, potato, and fresh coriander, lightly shallow-fried to keep it healthy. Perfect for kids, small parties, or family get-together this fun and nourishing burger is sure to be a hit.
Why It’s Great for Kids & Parties 
Vegetable-packed patties for added nutrition. Fermented dosa batter supports gut health. Spinach & mint add iron, freshness, and color. No deep-frying just light and healthy shallow cooking .A fun, finger-friendly fusion that\'s as tasty as it is wholesome.
