Recipe Cards
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No Bake Chocolate Biscuit Cake
Break into pieces:
Parle-G biscuits – large packet
Make chocolate mixture and heat:
Cream – 2/3 cup
Sugar – 1/2 cup
Butter – 1 tbsp
Cocoa powder – 1/2 cup
Vanilla – 1 tsp
Mix well until smooth
Add to chocolate mixture:
Almonds chopped – 5
Walnuts chopped – 5
Pour chocolate mix over biscuits:
Combine biscuit pieces with chocolate mixture
Press into greased tray
Set for 30 mins
Make ganache:
Dark chocolate – 150 grams
Cream – 1/2 cup
Melt until glossy
Pour ganache over set cake
Top with white chocolate decoration
Air Fryer Buffalo Wings
Season wings for crispy skin:
Chicken wings flats and drumettes separated – 2 pounds
Coarse salt – 1½ teaspoons
Ground black pepper – ¼ teaspoon
Baking powder – ½ teaspoon
Toss well and let sit 10 minutes
Air fry wings until golden:
Seasoned wings – all
Cook at 380°F for 25-30 minutes
Flip halfway through cooking
Make buffalo sauce:
Hot sauce your favorite brand – ⅓ cup
Butter melted – 2 Tablespoons
Garlic powder – ½ teaspoon
Worcestershire sauce – 1 teaspoon
Whisk together while wings cook
Toss and serve:
Cooked wings – all
Buffalo sauce – all
Fresh parsley chopped – 2 tablespoons
Ranch dressing or preferred dipping sauce – ⅓ cup
Toss wings in sauce, garnish with parsley
Baingan Bharta
Roast eggplant with garlic until charred:
Medium eggplant – 1 (around 550 grams)
Large garlic cloves – 3
Roast over open flame or under broiler 15-20 mins, turning frequently
Peel and mash roasted eggplant:
Remove skin completely
Mash flesh with fork until smooth
Set aside
Heat oil and sauté aromatics until fragrant:
Oil – 1 & ½ tablespoon
Large garlic cloves chopped – 4
Ginger chopped – 1 inch
Green chili chopped – 1
Cook 2-3 mins
Add onions and cook until golden:
Medium red onion chopped – 1 (120 grams)
Sauté 5-6 mins until soft
Add tomatoes and spices, cook until mushy:
Medium tomatoes chopped – 2 (280 grams)
Red chili powder – ½ teaspoon
Coriander powder – 1 teaspoon
Salt – ¾ teaspoon
Cook 8-10 mins
Mix in mashed eggplant and simmer:
Add prepared eggplant mash
Simmer 5-7 mins until flavors blend
Garnish with chopped cilantro – 2 tablespoons
Lemon Almond Cake
Prepare cake pan and preheat oven to 350°F:
Grease 8-inch round pan with butter
Dust with almond flour
Whip egg whites to stiff peaks:
Egg whites – 4, room temperature
Beat until glossy peaks form
Beat egg yolks with sugar until pale:
Egg yolks – 4, room temperature
Granulated sugar – 1/2 cup
Lemon zest – 1 Tbsp, grated from 1 large lemon
Beat for 3-4 minutes until thick
Fold in almond flour gently:
Almond flour – 1 1/2 cups, measured correctly
Fold in thirds, don't overmix
Combine with egg whites and bake:
Fold egg whites in two additions
Top with sliced almonds – 1/4 cup
Bake 25-30 minutes until golden
Garnish with confectioners sugar and lemon slices for garnish, optional
Serve warm or at room temperature
Orange Julius
Blend until smooth and creamy:
Vanilla ice cream – 2 cups
Orange juice – 1 cup
Pure vanilla extract – 1/2 tsp
Blend for 30-60 seconds until frothy
Serve immediately:
Pour into chilled glasses
Garnish with orange slices if desired
Serve with straws for best experience
Frosted Lemonade
Make lemon simple syrup:
Granulated sugar – ½ cup
Lemon juice – ½ cup plus 2 tablespoons
Lemon zest – ½ teaspoon
Stir till sugar dissolves
Blend smooth and serve immediately:
Vanilla ice cream – 2 cups
Lemon syrup – all from above
Ice-cold water – ½ cup
Serve in chilled glasses
Strawberry Milkshake
Blend until smooth and creamy:
Vanilla ice cream – 3 cups
Milk – ½ cup
Frozen strawberries – ½ cup (thawed 10-15 mins)
Fold in whipped topping and serve:
Whipped topping – ¼ cup
Serve immediately in chilled glasses
Garnish with strawberries if desired
Pumpkin Spice Chai Tea Latte
Steep chai bags in boiling water 5-8 mins:
Water – 1 cup
Chai tea bags – 2
Heat milk with spices 3-4 mins:
Milk – ½ cup
Pumpkin puree – ½ teaspoon
Pumpkin pie spice – ¼ teaspoon
Cinnamon – ¼ teaspoon
Vanilla – ½ teaspoon
Combine and sweeten:
Strained chai tea – all
Spiced milk – all
Sugar – 2 teaspoons or to taste
Serve hot with nutmeg:
Nutmeg – sprinkle on top
Whipped cream – optional
Mango Ginger Lemonade
Boil ginger syrup 5 mins till sugar dissolves:
Sugar – ¼ cup
Water – ½ cup
Grated ginger – 1 heaping tablespoon
Strain and cool
Mix mango base:
Mango puree – ½ cup
Lemon juice – ¼ cup
Combine and chill:
Cold water – 1.5 cups
Ginger syrup – strained
Mango mixture – all
Stir and refrigerate
Serve over ice with mint:
Ice cubes – to fill glass
Mint leaves – for garnish
Falooda
Soak basil seeds 30 mins till gel-like:
Sweet basil seeds – 1 tablespoon
Water – ½ cup
Cook noodles 8-10 mins and rinse cold:
Falooda sev – ½ pack
Boiling water – enough to cover
Drain well
Mix and chill rose milk:
Rose syrup – 4 to 6 tablespoons
Milk – 1 cup
Assemble in tall glasses:
Basil seeds – layer at bottom
Cooked noodles – add next
Rose milk – pour over
Vanilla ice cream – 2 scoops on top
Garnish and serve with long spoons:
Sliced pistachios – 1 tablespoon
Dried rose petals – 1 tablespoon
Tropical Pineapple Banana Smoothie
Blend until smooth 60-90 seconds:
Milk – 1 cup
Frozen pineapple – 1 cup
Frozen banana – 1
Yogurt – ¼ cup
Serve immediately
Egyptian Basbousa
Mix in large bowl:
Semolina – 1 2/3 cup
Sugar – 1/2 cup
Coconut shredded – 1/2 cup
Baking powder – 1 1/2 tsp
Whisk together:
Ghee melted – 1/2 cup
Yogurt – 1/2 cup
Honey – 1 tbsp
Tahini – 2 tsp (optional)
Fold wet into dry and bake:
Press into greased pan
Top with almonds – 16
Bake 350°F for 30 mins till golden
Boil syrup 10 mins:
Sugar – 1 cup
Water – 1 cup
Lemon juice – 1 tsp
Honey – 2 tbsp
Orange zest – 1 tsp
Pour hot syrup over warm cake
Eggless Sponge Cake
Whisk wet ingredients until smooth:
Fresh curd/yogurt – 1 cup (not sour)
Sugar – ¾ cup
Vanilla extract – ¾ to 1 tbsp
Virgin coconut oil – ½ cup
Mix until sugar dissolves
Activate leavening agents:
Baking powder – 1¼ tsp
Baking soda – ½ tsp
Whisk 1 minute until frothy
Fold in dry ingredients gently:
All-purpose flour – 1½ cups (190 grams)
Sieve and fold in 2-3 parts
Don't overmix
Adjust batter consistency:
Milk – 2 to 3 tbsp
Mix to ribbon consistency
Add chocolate chips – ⅔ cup(optional)
Bake at 340°F for 25-30 mins:
Pour into greased 7-8 inch pan
Bake 25-30 mins
Test with skewer until clean
Cool 10 mins, then unmold
Eggless Chocolate Cake
Prepare dry ingredients and sieve twice:
All-purpose flour – 1½ cups
Cocoa powder – ¼ cup
Baking soda – 1 tsp
Salt – ⅓ tsp
Sugar – 1 cup
Mix wet ingredients in center well:
Water – 1 cup
Oil – ⅓ cup
White vinegar – 1 Tbsp
Vanilla extract – 1 Tbsp
Gently combine until just mixed
Bake at 350°F for 30-35 mins:
Pour into greased 8-inch pan
Test with skewer until clean
Cool on wire rack 8-10 mins
Make chocolate sauce frosting:
Milk – ¾ cup
Cocoa powder – 2 Tbsp
Sugar – 4-6 Tbsp
Vanilla – 1 tsp
Cook until thick and creamy
Pour warm sauce over cooled cake and serve
Vanilla Panna Cotta
Heat milk and cream mixture:
Whole milk – 3 cups
Heavy cream – 1 cup
Heat gently until steaming, 8-10 minutes
Bloom agar powder:
Agar agar powder – 1 teaspoon
Sprinkle over hot milk mixture
Dissolve sugar and vanilla:
Granulated sugar – 1/4 cup
Vanilla bean paste – 8 teaspoons
Whisk until completely dissolved, 2-3 minutes
Set in molds:
Pour into 4 ramekins
Refrigerate 4 hours until firm
Serve chilled with fresh berries
Chocolate Pavlova
Whip egg whites to soft peaks:
Egg whites – 6 large
Sea salt – 2 pinches
Whisk until foamy
Gradually add sugar and beat to stiff peaks:
Granulated sugar – 1 1/2 cups (300g)
Balsamic vinegar – 1 tsp
Beat until glossy, 8-10 mins
Fold in chocolate mixture:
Cocoa powder sifted – 1/4 cup (25g)
Semi-sweet chocolate chopped – 2 oz (55g)
Fold gently to combine
Bake pavlova in 350°F oven 40-50 mins:
Shape into 8-inch circle on parchment
Reduce to 300°F after 10 mins
Cool completely in oven
Whip cream topping:
Heavy cream – 1 1/2 cups
Sugar – 2 tsp
Vanilla extract – 1 tsp
Whip to soft peaks
Assemble and serve:
Top with whipped cream, mixed berries – 2 cups
Grate remaining chocolate – 1 oz over top
Eggless Tiramisu
Whip cream to soft peaks:
Heavy whipping cream – 1 cup
Beat until soft peaks form
Set aside
Mix mascarpone base until smooth:
Mascarpone cheese softened – 1 cup
Granulated sugar – 1/4 cup
Vanilla extract – 1 tsp
Fold in whipped cream gently
Prepare coffee mixture:
Cooled espresso – 1½ cups
Sugar – 1 Tbsp (optional)
Stir in shallow dish
Assemble first layer in 8x8 dish:
Ladyfinger cookies – 12-14 pieces
Dip quickly in coffee, and layer
Spread half mascarpone cream on top of cookie layer
Repeat second layer and chill:
Remaining dipped cookies – 12-14
Spread remaining cream
Chill 4 hours or overnight
Before serving:
Dust generously with cocoa powder
Tiramisu is ready!
South Indian Onion Chutney
Soak tamarind and jaggery 15 mins:
Tamarind – 1 tsp
Jaggery – 1 tsp
Water – 1/2 cup
Fry dals, peanuts, chilies till golden 3-4 mins:
Oil – 1½ Tbsp
Chana dal – ¾ Tbsp
Urad dal – ¾ Tbsp
Peanuts – 2 Tbsp
Dried red chilies – 3-4
Stir often
Add cumin, curry leaves, fry 30 seconds:
Cumin seeds – ½ tsp
Curry leaves – 1 sprig
Add garlic and onions, saute 5-6 mins:
Garlic cloves – 2
Onions cubed – 1 cup
Cook till light golden
Blend smooth with tamarind water:
Cooled mixture
Salt – ½ tsp
Strained tamarind water
Adjust consistency
Prepare tempering and pour over chutney:
Oil – ½ Tbsp
Mustard seeds – ¼ tsp
Urad dal – ¼ tsp
Red chili broken – ½
Curry leaves – 10
Asafoetida – 1 pinch
Fry till seeds splutter
Chutney is ready!
Fresh Coconut Chutney
Blend together until smooth:
Fresh coconut grated – 3/4 cup
Roasted chana dal – 2 Tbsp
Cumin seeds – 1/2 tsp
Fresh ginger piece – 1/2 inch
Green chili – 1
Salt – 1/2 tsp
Sugar – 1/2 tsp (optional)
Lemon juice – 1 tsp
Water – 1/2 cup (add gradually)
Blend to creamy consistency
Heat oil for tempering:
Ghee or oil – 1 Tbsp
Mustard seeds – 1/2 tsp
Urad dal – 1/2 tsp
Fry until dal turns golden
Add aromatics and finish:
Asafoetida – pinch (optional)
Dry red chili – 1-2
Curry leaves – 6-8
Cook 1 minute till crispy
Pour over chutney and mix
Serve immediately with dosa or idli
Fresh Cilantro Chutney
Prepare fresh cilantro:
Cilantro leaves with tender stems – 3 cups (75g)
Rinse well and shake dry, roughly chop
Add base ingredients to blender:
Roasted peanuts – 3 Tbsp
Green chilies deseeded – 1 to 2
Garlic cloves – 2 to 3
Roasted cumin powder – 1½ tsp
Salt – ½ tsp
Blend with liquids until smooth:
Chopped cilantro – 3 cups
Lemon juice – 1 Tbsp
Cold water – 2 to 4 Tbsp
Blend to spreading consistency
Taste and adjust seasoning:
Add more salt, chilies or lemon as needed
Serve immediately or refrigerate up to 4 days
Restaurant Style Tomato Chutney
Roast lentils and spices till golden, 3 mins:
Oil – 1½ Tbsp
Chana dal – ½ Tbsp
Urad dal – 1 Tbsp
Dried red chilies – 6-8
Add aromatics and fry 1 minute:
Cumin seeds – ¾ tsp
Curry leaves – 1 sprig
Ginger sliced – ½ inch piece
Garlic cloves – 3-4
Add onions and saute well, 5 mins:
Onions sliced – ¾ cup
Cook until soft and golden
Add tomatoes and cook covered, 7 mins:
Tomatoes chopped – 2 cups
Salt – ¾ tsp
Turmeric – ¼ tsp
Cook till mushy, add water if needed
Cool and blend to desired consistency:
Blend smooth or leave slightly coarse
Taste and adjust salt
Temper with mustard seeds:
Oil – 1½ tsp
Mustard seeds – ⅓ tsp
Urad dal – ¼ tsp
Red chili – 1-2
Curry leaves – 1 sprig
Asafoetida – pinch
Pour over chutney
Eggless Pineapple Upside Down Cake
Prepare psyllium egg substitute:
Psyllium husk – ½ tablespoon
Water – 4.5 tablespoons
Mix well and set aside for 5 mins
Create caramel base in baking pan:
Melted butter – 2 tablespoons
Brown sugar – ¼ cup
Spread butter, sprinkle sugar evenly
Arrange fruit topping:
Pineapple slices – 5 pieces
Glazed cherries – 5 pieces
Place slices in corners and center, fill centers with cherries
Mix dry ingredients in bowl:
All purpose flour – 1 cup
Sugar – ¾ cup
Baking powder – ½ tablespoon
Baking soda – ¼ teaspoon
Salt – ¼ teaspoon
Whisk together well
Combine wet ingredients:
Oil – ¼ cup
Milk – ¼ cup
Pineapple juice – ¼ cup
Vanilla extract – 1 teaspoon
Psyllium mixture – prepared above
Mix thoroughly
Bake at 180°C for 25-30 mins:
Combine wet and dry ingredients, pour over fruit
Bake until toothpick comes clean
Invert on wire rack after 10 mins cooling
Besan Ladoo
Prepare powdered sugar mixture:
Sugar - 1 cup
Green cardamom powder - 2/3 tsp
Grind to fine powder and set aside
Fry cashews until golden:
Ghee - 1.5 Tbsp
Cashews chopped - 3-4 Tbsp
Fry 2-3 mins, remove and set aside
Roast besan on medium heat:
Besan (gram flour) - 2 cups
Roast 5-6 mins until aromatic and color changes
Add ghee and deep roast:
Remaining ghee - 6.5 Tbsp
Mix well and roast on low heat 20-25 mins until deep golden
Stir continuously to prevent burning
Cool and shape ladoos:
Mix cooled besan with powdered sugar
Add fried cashews
Shape into round balls with palms
Store in airtight container up to 3 weeks
Gujiya Recipe
Make dough and rest 20 mins:
All-purpose flour – 2 cups
Sea salt – 1/8 tsp
Ghee – 1/4 cup
Water – 1/3 cup plus extra
Mix until bread crumb texture, add water gradually
Fry mawa in ghee for 10 mins:
Unsweetened mawa crumbled – 200g
Ghee – 1/2 tbsp
Stir until golden and aromatic
Toast nuts and semolina till golden:
Remaining ghee – 1 tbsp
Chopped mixed nuts – 1/4 cup
Fine semolina – 1.5 tbsp
Shredded coconut – 1/4 cup
Fry 4 mins until crisp
Grind spice powder and mix filling:
Organic sugar – 1/3 cup
Green cardamom powder – 1/2 tsp
Nutmeg and mace – 1/4 tsp
Combine with cooled mawa mixture
Shape gujiyas:
Roll dough into 4-inch circles
Add 2-3 tsp filling, seal edges
Make decorative patterns with fork
Deep fry on low heat:
Oil for frying – as needed
Fry 12 mins undisturbed, then flip
Cook total 16-20 mins until golden
Serve warm or at room temperature
Jalebi
Make sugar syrup with 1-string consistency:
Sugar – 1 cup
Water – 1/2 cup plus 2 Tbsp
Saffron – 1 pinch
Cardamom powder – 1/4 tsp
Lemon juice – 1 tsp
Boil until single string forms between fingers
Prepare smooth flowing batter:
All-purpose flour – 1 cup
Corn starch – 2 Tbsp
Turmeric – 1/8 tsp
Plain yogurt – 1/2 cup
Water – 1/2 cup
Whisk in circular motion for 4 minutes
Add final batter ingredients:
Lemon juice – 1 tsp
Baking soda – 1/2 tsp
Mix gently until just combined
Fry golden spirals:
Oil or ghee – for deep frying
Squeeze batter in circular motions
Fry until crispy and golden
Soak in warm syrup 2 minutes:
Transfer hot jalebis to syrup immediately
Serve hot for best texture
Mysore Pak
Prepare base ingredients:
Besan flour sieved – 1 cup
Divide into 3 equal portions
Grease tray with 1 tbsp ghee
Heat fats in separate kadai:
Ghee – 1 cup
Peanut oil – 1/2 cup
Heat on low-medium flame until hot
Make one-string sugar syrup:
Sugar – 1¾ cups
Water – 1/2 cup
Boil until one-string consistency
Add besan to bubbling syrup:
Add 1/3 besan portions one at a time
Stir well after each addition
Ensure no lumps remain
Add hot ghee mixture gradually:
Add 1 ladle hot ghee-oil at a time
Must sizzle when added
Stir until completely absorbed
Finish and set:
Cook until mixture leaves pan
Transfer to greased tray immediately
Cool 15 minutes, cut into squares
Ukadiche Modak
Melt jaggery in water over medium heat:
Jaggery – 1/2 cup
Water – 1/4 cup
Melt completely, 5-7 mins
Add coconut and cook stirring constantly:
Fresh coconut grated – 1 cup
Cook 10-15 mins until thick
Mix in aromatics and nuts:
Cardamom powder – 1/2 tsp
Ghee – 1 tbsp
Cashews chopped – 2 tbsp
Cook 2-3 mins, keep moist
Boil water with salt and ghee:
Water – 1 cup
Salt – pinch
Ghee – 1 tsp
Bring to rolling boil
Add rice flour and mix quickly:
Rice flour – 1 cup
Mix fast in one direction
Cover, steam 1 min, turn off heat
Knead hot dough till smooth:
Knead while hot to avoid lumps
Divide into 8-10 portions
Roll, stuff, shape into modaks
Steam on banana leaf 10-15 mins
Kaju Katli
Grind cashews to fine powder:
Cashew nuts at room temperature – 1½ cups (200g)
Pulse in grinder until powdery, avoid over-grinding
Make sugar syrup and cook:
Sugar – ¾ cup (150g)
Water – 90ml (6 Tbsp)
Boil until sugar dissolves completely
Add cashew powder and cook 5 mins:
Cashew powder – all
Mix well, cook on medium heat until thick
Add flavorings and finish cooking 4 mins:
Rose water – 1 tsp OR cardamom powder – ⅛ tsp
Ghee for cooking – 2 tsp
Cook until mixture leaves pan sides
Shape and set:
Grease hands with ghee – 1 tsp
Knead warm mixture, roll ¼ inch thick
Cool completely, cut into diamonds
Store in airtight container
Dal Makhani
Soak overnight and pressure cook 10 whistles:
Urad dal (black lentils) – 1 cup
Rajma (kidney beans) – 1/4 cup
Water – 4 cups
Cook until very soft
Heat ghee and sauté aromatics till golden:
Ghee – 2 Tbsp
Bay leaf – 1
Green cardamom – 2
Black cardamom – 1
Onions finely chopped – 1/2 cup
Sauté 7 mins
Add paste and tomato base, cook 5 mins:
Ginger garlic paste – 1 Tbsp
Tomato puree – 1 cup
Kashmiri red chili powder – 1 tsp
Garam masala – 1 tsp
Salt – 1 tsp
Simmer dal mixture 90 mins till thick:
Cooked dal with liquid – all
Hot water – 2 cups (add gradually)
Stir frequently to prevent sticking
Finish with cream and aromatics:
Kasuri methi crushed – 1 Tbsp
Heavy cream – 1/3 cup
Unsalted butter – 3 Tbsp
Cook 8 mins more
Garnish with butter and serve hot with naan
Palak Paneer
Prepare spinach base by sauteing 4 mins:
Oil – 1/2 Tbsp
Green chilies – 2 (deseeded)
Cashews – 8-10
Fresh spinach leaves – 4 cups
Saute until wilted completely
Blend to smooth puree:
Sauteed spinach mixture
Water – 1/4 cup
Blend until completely smooth
Cook aromatic base in pan:
Butter – 1 Tbsp
Oil – 1/2 Tbsp
Cumin seeds – 1/8 tsp
Green cardamom – 2
Cinnamon stick – 1 inch
Cloves – 2
Add and cook until soft:
Onions chopped – 3/4 cup
Ginger garlic paste – 3/4 tsp
Tomatoes chopped – 1/2 cup
Salt – 1/2 tsp
Garam masala – 1/2 tsp
Water – 3/4 cup
Cover and simmer 8-10 mins
Combine spinach and finish:
Kasuri methi – 1/2 tsp
Spinach puree – all
Paneer cubes – 150g
Cream – 3 Tbsp (optional)
Simmer 3 mins, don't overcook
Serve hot with naan or rice
Chicken Keema
Marinate ground chicken 10 mins:
Ground chicken – 500g
Ginger-garlic paste – 1 Tbsp
Turmeric powder – 1/2 tsp
Salt – to taste
Heat oil and fry aromatics till golden:
Vegetable oil – 3 Tbsp
Onions finely chopped – 2 medium
Green chilies slit – 3
Fry 6-8 mins till translucent
Add spices and cook 2 mins:
Red chili powder – 1 tsp
Coriander powder – 2 tsp
Garam masala – 1 tsp
Kadhai masala – 1 Tbsp
Add tomatoes and cook till soft:
Tomatoes finely chopped – 2 large
Tomato paste – 1 Tbsp
Cook 5-6 mins till mushy
Add chicken and cook covered 15 mins:
Marinated chicken – 500g
Water – 1/2 cup
Stir occasionally till cooked through
Garnish and serve hot:
Fresh cilantro chopped – 2 Tbsp
Ginger julienned – 1 inch piece
Serve with pav or roti
Vegetable Biryani
Soak rice 30 mins and drain:
Basmati rice – 2 cups
Warm water – 4 cups
Fry aromatics in ghee till golden:
Ghee – 3 Tbsp
Whole garam masala – 1 Tbsp
Sliced onions – 2 large
Fry 8-10 mins
Add and cook vegetables covered 12 mins:
Mixed vegetables chopped – 3 cups
Yogurt – 1/2 cup
Biryani masala – 2 Tbsp
Salt – to taste
Boil rice till 70% cooked, 6 mins:
Soaked rice – 2 cups
Boiling water – 6 cups
Bay leaves – 2
Cinnamon stick – 1
Salt – 1 tsp
Drain when done
Layer in pot:
Cooked vegetables as base
Partially cooked rice on top
Fried onions and mint leaves
Dum cook:
Cover with foil, then lid
High heat 3 mins, low heat 25 mins
Rest 10 mins before serving
Samosa Chaat
Sauté aromatics in Instant Pot:
Ghee or oil – 2 Tbsp
Cumin seeds – 1 tsp
Yellow onion diced – 1
Ginger grated – 1 tsp
Garlic minced – 1 Tbsp
Add to the pot and mix well:
Ground coriander – 1 Tbsp
Kashmiri chili powder – 1-2 tsp
Turmeric – 1/4 tsp
Kosher salt – 2 tsp
Add chickpeas and liquids, pressure cook 30 mins:
Dried chickpeas soaked – 1 cup
Tomato puree – 1 cup
Water – 1.5 cups
Quick release and stir in:
Garam masala – 1/4 tsp
Kasoori methi – 1/2 tsp
Cilantro chopped – 1/2 cup
Prepare sweet yogurt topping:
Plain yogurt – 1 cup
Sugar – 2 tsp
Salt – 1 tsp
Mix until smooth
Break samosas and layer:
Samosas – 8 medium pieces (crisped)
Top with hot chickpea curry
Add chutneys and garnishes:
Cilantro mint chutney – 1/2 cup
Tamarind chutney – 1/2 cup
Red onion diced – 1/2 cup
Pomegranate arils – 1/2 cup
Thin sev – 1/2 cup
Chaat masala – 2 tsp
Serve immediately while samosas are crispy!
Paneer Butter Masala
Heat ghee and sauté well:
Ghee – 2 tbsp
Yellow onion diced – 1 large
Fresh ginger grated – 1 tbsp
Garlic minced – 1 tbsp
Kashmiri chili powder – 2 tsp
Kosher salt – 1½ tsp
Turmeric powder – ½ tsp
Add to pressure cooker and cook 8 minutes:
Tomato puree – 1 cup
Water – ½ cup
Garam masala – 1 tsp (layer on top)
Quick release and blend smooth:
Use immersion blender for silky texture
Stir in remaining ingredients:
Paneer cubes – 1 lb (½-inch pieces)
Heavy cream – ½ cup
Tomato paste – 2 tbsp
Kasoori methi – 2 tbsp
Sugar – 2 tsp
Cook 5 minutes to a gentle boil:
Simmer until thickened
Garnish with fresh cilantro
Palak Soup
Saute well in a pan:
Butter - 2 Tbsp
Onions chopped - 1
Garlic - 4 cloves minced
To the pan add and saute for 2 mins:
Besan 1 Tbsp
Cumin ¼ tsp
Now add and saute for 3 mins:
Spinach -2c chopped
Salt to taste
Blend spinach mixture :
Add 1 cup water and simmer 5 mins till soup thickens
Soup is ready!
Aamras Recipe
Blend until smooth:
Ripe mango pulp – 2 cups
Sugar – 2 Tbsp (adjust to taste)
Elaichi powder – ¼ tsp
Saffron strands – a pinch (optional)
Milk or water – 2–4 tbsp
Chill before serving.
Top with chopped mangos
Serve with hot puris or as a dessert.
Kerala Prawn Curry
Grind into paste (coconut masala):
Coconut - ½ cup
Tomato - 1
Curry Leaves - 5
Green chilis- 3
Red chili powder - 1 tsp
Turmeric - ½ tsp
Sambhar masala - 1 tsp (optional)
In a frying pan saute well:
Oil - 3 Tbsp
Mustard seeds - 1 tsp
Red chilis - 3
Curry leaves - 5
Onion, chopped - ½
Now add boil for 10 minutes:
Coconut masala
Water - 1 cup
Add to pan and simmer 5-6 mins:
Prawns
Green chilis slit - 3
Salt - to taste
Ukadiche Modak Recipe
Make the filling:
Powder Jaggery- 1/2 cup
Grated coconut - 1 cup
Ghee - 1 Tbsp
Elaichi powder - 1/4 tsp
Cook on medium heat till the coconut and jaggery is well mixed.
To make the dough:
Boil Water- 1 Cup
Salt 1/2 tsp
Ghee - 1 tsp
Add 1 cup Rice flour to boiling water.
Mix quickly and turn off stove.
Close with lid and let it steam 5 mins
Make dough into balls:
Add 2 Tbsp hot water to the hot dough and knead into smooth balls.
Shape each ball into a cup shape, add filling and pinch closed.
Steam the Modak:
Steam for 12 minutes
Mango Lassi
Blend until smooth:
Ripe mango pulp – 1 cup (fresh or canned)
Thick yogurt – 1 cup
Milk – ¼ cup (adjust for thickness)
Sugar – 2–3 Tbsp
Cardamom powder – ¼ tsp
Ice cubes -4
Optional garnish:
Saffron strands
Chopped pistachios
Serve chilled.
Watermelon Summer Drink
Blend Together:
Watermelon cubes
Mint leaves – 4–5
Lemon juice – 3–4 tsp
Water – ¼ to ½ cup
Black salt – to taste
Blend until smooth.
Fresh Amla Juice
To a blender, add and blend:
Chopped amla – ¼ cup
Chopped ginger – 1 tsp
Mint leaves – 6
Lemon – 1 juiced
Water – 1 cup
Blend until smooth.
Season the juice:
Turmeric powder – ⅛ tsp
Black pepper powder – a pinch
Salt – ¼ tsp (Himalayan preferred)
Strain & Serve:
Strain the juice (optional) and serve chilled or with ice.
Gajar Ka Halwa Recipe
Grate Carrots :
Red carrots – 1 kg (15–16 medium)
Cook Milk & Carrots:
Whole milk – 1.25 liters
Simmer until reduced to half.
Add grated carrots and cook, stirring often, until milk is absorbed (10–20 min).
Add Sugar:
Sugar – 1 to 1.5 cups
Cook until mixture thickens again ( 15 min).
Add to the carrot mixture:
Cardamom powder – ¾ tsp
Ghee – 3 tbsp
Roast 3–4 min.
Fry Cashews & Serve:
In 1 tbsp ghee, fry:
Chopped cashews – 2 tbsp
Stir into halwa and serve warm.
Instant Mango Pickle
Combine in a bowl and mix well:
Raw mango chopped– 2 medium
Salt – 2 tsp
Turmeric - 1 tsp
Red chili powder - 2 Tbsp
In a pan saute for 30 s:
Sesame oil (gingelly oil) – 4 Tbsp
Mustard seeds - 1 tsp
Ground Methi : 1/2 tsp
Asafetida (hing) – ¼ tsp
Whole garlic cloves – 8–10
Curry leaves – 15–20
Pour tadka oil over the mango mixture and mix well.
Cool completely before storing in fridge for upto 2 weeks.
Methi Matar Malai
Prepare:
Methi Leaves cooked - 1 cup
Green peas boiled - 1/2 cup
Boiled Onion Paste- 1 cup
Boiled Cashew paste- 1 cup
In a pan add and saute for 1 min:
Ghee- 2 tsp
Bay Leaves - 2
Cumin Seeds - 1 tsp
Crushed ginger, garlic and chili- 1 Tbsp
Add to the pan and cook well, 3 mins:
Boiled onion paste- 1 cup
Roasted besan - 1 Tbsp
Add and cook , 1 min:
Cashew paste - 1/2 cup
Add and whisk well:
Water - 2 cups
Garam Masala- 1 Tbsp
Sugar- 1 tsp
Green Peas- 1/2 cup
Mix well and serve hot:
Fresh Cream - 1 cup
Methi leaves boiled- 1 cup
Salt- to taste
Best Masala Doodh Recipe
Simmer Milk for 10-15 mins:
Full-fat milk – 2 cups
Cardamom pods (crushed) – 2-3
Cinnamon stick – 1-inch piece
Cloves – 2-3
Saffron strands – a pinch
Turmeric – 1/4 tsp (optional)
Sugar – 1-2 tbsp (optional, adjust to taste)
Strain and Serve:
Strain the milk and serve warm.
Garnish (Optional):
A few extra saffron strands
Chopped almonds or cashews – 1 tbsp
Easy Chicken Biryani Recipe
For Marinade, blend and add to 2lb chicken:
Onion - 1 small
Ginger - 1 inch piece
Garlic - 4 cloves
Green Chili - 4
Yogurt- 1/2 cup
Salt - 1 tsp
Fry Onions well till browned:
Oil - 1/4 cup
Onions - 2 cups sliced
Remove and save 1/2 of the fried onions
Add marinated chicken to fried onions in pan:
Red chili powder - 1 tsp
Biryani Masala - 1 tsp
Cook well with lid for 25 mins
Add rice to boiling water and boil 5 mins and drain:
Basmati Rice soaked - 2 cups
Cinnamon stick, cloves, pepper, cardamon
Salt - 1 tsp
Layer Biryani:
Layer Rice to top of dried chicken gravy.
Sprinkle Warm Milk - 1/2 cup and Ghee - 1 Tbsp
Top with rest of fried onions.
Cook in low heat with lid for 25 mins.
Aloo Baingan Quick Recipe
Sauté spices in a pan:
Oil – 2 tbsp
Cumin seeds – ½ tsp
Fennel seeds – ½ tsp
Asafoetida – a pinch
Ginger garlic paste - 1 Tbsp
Chili, slit – 1
Add to pan and cook:
Onion, finely chopped – 1
Cook until golden brown.
Turmeric – ½ tsp
Kashmiri red chili powder – 1 tsp
Coriander powder – 1 tsp
Cumin powder – ½ tsp
Sauté on low flame 2 mins.
Add and simmer:
Potatoes – 4 , cubed
Water – ¼ cup
Salt – 3/4 tsp
Cook until potatoes are almost done.
Tomato, finely chopped – 1
Add and cook for 1 minute.
Add to the pot:
Brinjal – 2 chopped into cubes
Salt – ¼ tsp
Cook until brinjal is tender.
Finish:
Coriander, chopped – 2 tbsp
Best Shikanji Quick Recipe
Combine in a bowl:
Lemon juice – 3 tbsp
Water – 4 cups
Roasted cumin powder – 1 tsp
Chaat masala – 1 tsp
Regular salt – a pinch
Sugar – 2 tbsp
Pour the drink in glass with:
Icecubes- 2
Mint Leaves- chopped
Serve Chilled.
Sol Kadhi Quick Recipe
Prepare the Kokum:
Kokum – 10-12 pieces
Soak in 1 cup warm water for 10-15 minutes
Strain and discard the solids.
In a bowl crush well:
Green chilies – 2, chopped
Coriander leaves – 2 Tbsp, chopped
Cumin seeds – 1/2 tsp
Garlic - 2 pods
Salt – 1 tsp
Add the soaked kokum liquid to the mixture.
Add coconut milk and mix thoroughly:
Coconut milk – 1 cup
Chill and Serve:
Refrigerate for at least 1 hour to chill.
Stir well before serving.
Best Rasam Quick Recipe
In a pot, heat:
Oil - 1 Tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Hing (asafoetida) - 1 pinch
Dry red chilies - 2 (broken)
Curry leaves - 8-10
Garlic crushed- 2
Add to the pot:
Tomato, chopped - 2 large
Tamarind paste - 1 Tbsp
Rasam powder - 1 Tbsp
Salt - to taste
Water - 3 cups
Simmer for 10 minutes until flavors meld.
Finish by adding to the pot:
Chopped coriander leaves - 1 Tbsp
Broccoli Cheddar Quick Recipe
Melt in a pot:
Butter - 5 Tbsp
Add to pot and Sauté:
Onion, chopped - ½
Cook until soft, 5 minutes.
Whisk in:
Flour - ⅓ cup
Cook 2 minutes.
Add and simmer:
Chicken stock - 2 cups
Broccoli, chopped - 2½ cups
Salt and pepper to taste
Simmer until tender, 15 minutes.
Stir in: Milk - 2 cups
Simmer 2-3 minutes.
Remove from heat and stir in:
Cheddar, shredded - 2 cups
Best Tomato Soup Quick Recipe
Blanch the tomatoes:
Tomatoes, ripe - 2 lbs
Blanch in boiling water for 1-2 minutes, then peel and chop.
Sauté in a saucepan:
Butter - 2 Tbsp
Garlic, minced - 2 cloves
Sauté until fragrant.
Add to saucepan:
Chopped tomatoes
Vegetable broth - 2 cups
Salt - 1 tsp
Pepper - 1/2 tsp
Simmer for 20-25 minutes until soft.
Blend the soup: Blend until smooth.
Stir in (optional): Heavy cream - 1/2 cup
Basil, chopped - 1 Tbsp
Heat through, season, and serve.
Best Lemon Rice Quick Recipe
In a saucepan, fry:
Oil - 1 Tbsp
Peanuts- 2 Tbsp
Add to saucepan:
Mustard seeds -1/2 tsp
Chana dal - 1 tsp
Urad dal - 1 tsp
Fry till browned.
Add to saucepan:
Curry leaves - 5
Green chilis chopped - 3
Turmeric - 1/2 tsp
Hing - 1 pinch
Ginger grated- 1/2 tsp
Fry 20 seconds.
Add cooked and cooled rice - 2 cups
Add lemon juice - 2 Tbsp
Mix well and garnish with cilantro leaves.
Best Mashed Potatoes Quick Recipe
Cook Potatoes for 15-20 mins:
Potatoes cubed - 2 lbs
Garlic pods - 2 (optional)
Salt- 1tsp
Water to boil
Drain and peel potatoes then mash along with:
Butter - 1 tsp
Gradually add 1 cup milk or cream while mashing
Season and serve:
Pepper - 1/2 tsp(optional)
Chopped chives or parsley- 1 tsp
Best Dhokla Recipe Card
Make Batter: In a bowl, mix:
Besan (gram flour) - 1 cup
Semolina - 1 tsp
Turmeric powder - 1/2 tsp
Ginger green chili paste - 1 tsp
Lemon juice - 1 Tbsp
Sugar - 1 tsp
Salt - 1/2 tsp
Add 3/4 cup water and whisk until smooth.
Steaming:
Just before steaming, add fruit salt (Eno) - 1 tsp.
Pour batter into a greased dish and steam for 20 minutes.
Tempering:
Heat Oil - 1 Tbsp, and add:
Mustard Seeds - 1 tsp
Curry leaves - 8-10
Slit Green chilis -2
Asafoetida (Hing)- pinch
Pour tempering over slightly cooled dhokla.
Best Gulab Jamun Recipe
Prepare Dough:
Milk powder - ¾ cup
Maida (plain flour) - ½ cup
Baking powder - ½ tsp
Ghee- 2 tbsp and mix well.
Gradually add milk to form a soft dough.
Avoid kneading too much.
Cover and chill for 10 minutes.
Make Sugar Syrup:
Sugar - 2 cups
Water - 2 cups
Cardamom - 2 pods
Saffron - ¼ tsp (optional)
Boil for 5 mins to make syrup
Add to sugar syrup:
Lemon juice - 1 tsp
Rose water - 1 tsp
Turn off heat and set aside.
Cook Jamuns:
Shape dough into balls.
Fry in ghee or oil until golden brown.
Soak hot Jamuns in warm syrup for 2 hours.
Best Rasgulla Quick Recipe
Make Cheese:
Boil 1 liter of milk
Add 2 tablespoons of lemon juice or vinegar until it curdles.
Strain and rinse the curds, then press out excess water.
Make into small balls
Prepare Syrup:
Boil 2 cups of water with 1 cup of sugar.
Add rose water or cardamom powder if desired.
Cook Balls: Drop the cheese balls into the syrup. Cook covered for 15-20 minutes
Best Creamy Mushroom Soup Recipe
Sauté until soft:
Butter - 2 Tbsp
Chopped onion - 1
Add and Cook:
Minced garlic - 3 cloves
Sliced mushrooms - 2 cups.
Cook until golden.
Flour - 2 Tbsp
Sauté 2 minutes.
Add and Simmer for 10 minutes:
Stock/Water - 3 cups
Blend and Serve:
Blend until smooth.
Add salt to taste
Heavy cream or milk - 1 cup.