Swarna

Niramish Phulkopi Malai🌿 A rich, creamy and mildly spiced Bengali cauliflower niramish recipe is made without onion or garlic and tastes delicious with hot luchi! Ingredients For the paste: * 13–15 cashew nuts * 2 tbsp melon seeds * 10 white raisins * 2 tsp white poppy seeds (khuskhus) * 3 green chillies * 2-inch piece ginger * 2 cups water, for soaking For the curry: * 1 fresh cauliflower, cut into florets and halved * 2–3 tbsp mustard oil * 1 tsp ghee * 2 dried red chillies * 2 small bay leaves * 1–2-inch cinnamon stick * 3 green cardamoms * 3–4 cloves * 1 cup curd, whisked until smooth * ½ tsp cumin powder * ½ tsp black pepper powder * ½ tsp red chilli powder * 1 tsp coriander powder * Salt, to taste * ½ tsp sugar * ½ cup green peas * ½ cup milk * ½ tsp garam masala powder (or to taste) Method 👩🏻‍🍳 1. Soak cashews, melon seeds, raisins and khuskhus in 2 cups water for 3 hours. Blend with green chillies and ginger into a smooth paste. 2. Heat mustard oil and fry the cauliflower with a little salt until light golden. Set aside. 3. In the same kadai, add ghee and whole spices. Sauté briefly, lower the flame and add whisked curd, stirring continuously. 4. Add all the powdered spices and cook for 3–4 minutes until the oil separates. 5. Mix in the prepared paste, salt, sugar and green peas. Cook for 2 minutes. 6. Add the fried cauliflower and milk. Cover and cook for 5–7 minutes on low to medium heat. 7. Finish with garam masala and serve hot with luchi! 💛 . . . [niramish, cauliflower creamy curry, phoolgobi, fulkopi malai roast, Durga pujo, Navratri, traditional Indian recipe, easy meal, festive]

Farali misal🥥🌿 | Vrat Special Recipe A creamy, mildly spiced Farali Usal made with sabudana, peanuts, potatoes, fresh coconut and curd. Perfect for your fasting days! Ingredients For soaking: * ½ cup sabudana * 1 cup peanuts * Water, as needed For the paste: * ½ cup fresh coconut pieces * ½ cup soaked peanuts * 2 green chillies * 1-inch piece ginger * ½ tsp cumin seeds * 1 tsp sugar * ½ tsp salt, or to taste * ¾ cup fresh curd * ¼ cup fresh coriander leaves * ½ cup water, for blending For the usal: * 2 tbsp ghee * ½ tsp cumin seeds * 1 medium potato, peeled and cubed * 2–3 pinches of salt * 1½ cups water * Soaked sabudana, drained * Remaining ½ cup soaked peanuts * Salt, as needed For garnishing: * Farali chivda * Pomegranate pearls Method 1. Soak the sabudana in water for 4–5 hours. Soak the peanuts in warm water for 2 hours. 2. Blend the coconut, half the soaked peanuts, green chillies, ginger, cumin, sugar, salt, curd, coriander and ½ cup water into a very smooth paste. Keep aside. 3. Heat ghee in a pan and add cumin seeds. Once they splutter, add the cubed potatoes and a little salt. Cook on low-medium heat, stirring occasionally, until cooked through and lightly golden. 4. Add the prepared paste and 1½ cups water. Rinse the blender with the water to get all the remaining paste. Add the drained sabudana and the remaining soaked peanuts. 5. Mix well, adjust the salt and cook on medium heat, stirring continuously, for 2–3 minutes until everything is cooked through. 6. Serve warm topped with farali chivda and pomegranate pearls. Enjoy this delicious, creamy Farali misal! ❤️ . . [vrat, Navratri, upvas, farali misal, fasting recipes, Navratri recipes, sago, sabudana, healthy, vegetarian]

If you think lauki is boring, wait till you try this! 😍🥒 Ingredients For the lauki * 1 small, tender bottle gourd (lauki) * 1½ tsp Kashmiri chilli powder * 1 tsp coriander powder * 1 tsp black pepper powder * ¼ tsp turmeric powder * 1 tsp salt * 2–3 tsp mustard oil (for marination) * 3-4 tsp mustard oil (for pan-frying) For the curd * 300 g fresh curd * ½ tsp salt For the tempering * 2–3 tsp mustard oil * ½ tsp mustard seeds * ½ tsp cumin seeds * 2 dried red chillies * 2 pinches asafoetida (hing) * 1 sprig curry leaves * ½ tsp Kashmiri chilli powder Method 1. Choose a small, tender lauki so the seeds remain soft and edible. Wash, peel and cut into 1–1.5 cm thick roundels. If using a mature lauki with hard seeds, remove the central core. 2. Mix the lauki roundels with Kashmiri chilli powder, coriander powder, black pepper, turmeric, salt and 2–3 tsp mustard oil until evenly coated. 3. Heat a non-stick tawa with mustard oil. Pan-fry the slices in batches over medium heat for 3–4 minutes per side, until lightly crisp and cooked through. 4. Whisk the curd with ½ tsp salt until smooth. Pour over the cooked lauki. 5. For the tempering, heat mustard oil. Add mustard seeds and let them splutter, then add cumin seeds, dried red chillies, hing and curry leaves. Switch to low heat, add Kashmiri chilli powder and mix briefly. 6. Immediately pour the tempering over the curd and gently mix. Garnish with a few reserved fried lauki slices and serve with hot steamed rice and papad. Enjoy this comforting, flavour-packed Dahi Lauki! ❤️ . . . [lauki, dudhi, bottle gourd, thure, healthy, cooling, summer recipes, easy meal, quick meals, diet food]

Rasbhari Kulukki Sharbat 🍹🌶️🍋‍🟩 Tangy, refreshing and with a little chilli kick! This Kerala-style Kulukki made with juicy cape gooseberries (rasbhari) is such a fun summer drink. Ingredients: * 250 g cape gooseberries (rasbhari) * 2 cups water * 2 green chillies, slit * 2 pinches salt * 2½–3 tbsp sugar * 2 tbsp soaked sabja (basil seeds) * Juice of 1 lemon * 10–12 ice cubes Method: Remove the outer covering, wash the cape gooseberries well 2–3 times and drain. Blend with 2 cups water and strain to remove the seeds. Add the juice to a shaker along with green chillies, salt, sugar, soaked sabja and lemon juice. Shake really well until the sugar dissolves. Fill a glass with 10–12 ice cubes, pour in the sharbat without straining, garnish with a slit green chilli and enjoy this refreshing Rasbhari Kulukki! 🍹 . . . [rasbhari, cape gooseberry, vitamin C, healthy, kulukki, Sharbat, drink, non alcoholic, mocktail, spicy]

🦐 CREAMY BUTTER GARLIC PRAWNS 🧄🧈 INGREDIENTS • 500 g cleaned, de-shelled & deveined pink sea prawns • 3 tbsp salted butter • 1 tsp oil • 10 garlic cloves, finely chopped • 1–2 green chillies, finely chopped • ¼ tsp salt • ¼ cup red bell pepper, cubed • ¼ cup yellow bell pepper, cubed • ¼ tsp aromat/stock powder • ¼ tsp white pepper powder • ¼ tsp red chilli flakes • ¼ tsp freshly cracked black pepper • ¼ cup fresh cream • 2–3 tbsp finely chopped parsley • Little water, if needed METHOD - Heat butter + oil in a pan over low flame. Add garlic and sauté for 1 minute. - Add green chillies, prawns and ¼ tsp salt. Cook on medium flame for 5–7 minutes, sautéing in between, until the prawns are about 60% cooked. - Add red & yellow bell peppers and sauté for 1 minute. - Add aromat/stock powder, white pepper, chilli flakes and freshly cracked black pepper. Sauté for another minute. - Lower the flame and drizzle in the fresh cream. Add chopped parsley and mix well. - If the sauce gets too thick, add a little water and mix until creamy. - Garnish with more parsley and crispy garlic chips (finely chopped garlic fried in oil). - Serve hot with flaky lachha paratha or toasted bread and enjoy! 🦐✨ . . . [prawns, butter garlic prawns, seafood, quick meal, high protein, shrimp recipe, lunch recipe, easy meal]

Berry Smoothie with 25g of protein 🫐🍒🍎🧉 Ingredients * 1 medium apple, chopped * 10 blueberries * 10 mulberries * 4 cherries, pitted * 1 large date, pitted * 1 cup high-protein curd * ¼ cup soaked basil seeds/chia seeds * 1 cup whole milk For Garnish * Edible flowers * 1 cherry Method 1. Add the chopped apple, blueberries, mulberries, cherries, date, high-protein curd, soaked basil seeds and whole milk to a blender jar. 2. Blend until completely smooth and creamy. 3. Pour into a chilled glass. 4. Garnish with edible flowers and a cherry. 5. Serve immediately. Tip: If you want a thinner smoothie, add a little more milk. For a colder smoothie, chill the fruit beforehand rather than adding ice, so the flavour stays rich and creamy. 🫐 Nutrition (whole smoothie 750ml): Calories: ~610 kcal Protein: ~25 g Carbohydrates: ~91 g Fibre: ~13 g Natural Sugar: ~50 g Fat: ~19 g No added sugar . . . [smoothie, high protein, healthy breakfast, breakfast smoothie, berries, 5 min meal, easy breakfast]

🍑 🍹PEACH BLUE ICED TEA 💙 A dreamy, fruity iced tea with homemade peach syrup, butterfly pea tea & a hint of rosemary✨ INGREDIENTS Blue Pea Tea 2 tbsp dried butterfly pea flowers 2–3 cups hot water Peach Syrup 3 ripe peaches, chopped ⅓ cup + 1 tbsp sugar ¼ cup water To Serve 3–4 tbsp peach syrup 15–20 ice cubes Peach slices 1 lemon slice 1 rosemary sprig Chilled blue pea tea, as needed Mint & edible flowers, to garnish METHOD: - Steep butterfly pea flowers in hot water for 15–20 mins. Strain and chill completely. - For the peach syrup, simmer peaches, sugar & water until soft and mushy. - Mash well, then strain until smooth. Cool and refrigerate. - Add 3–4 tbsp peach syrup to a glass. Fill with ice, then add peach slices, lemon & rosemary. - Pour over the chilled blue pea tea and finish with fresh mint & an edible flower. 🌿🌼 Sip, swirl & enjoy! 💙🍑 . . . [peach tea, blue pea tea, mocktail, refreshing, cooler, chilled, drink recipes, easy recipe, fruits]

Comment “LINK” and I’ll DM you the product link ☕️🤎 My current coffee obsession French vanilla latte macchiato. Made effortlessly with the De’Longhi Magnifica Evo. Freshly ground beans, silky milk and café-style coffee at home . . . [cafe, home cafe, coffee, latte macchiato, delonghi, espresso, coffee time, coffee at home]

Fatty Liver is a Silent Killer🤫-Don’t Wait for Symptoms to Show‼️ Start managing it naturally with the power of 5 potent herbs in Kapiva Liver Care Juice 🌿 Silent fatty liver can lead to permanent liver damage if ignored—but you can take action now. Discover the power of 5 ayurvedic herbs: 🌿 Bhui Amla – helps manage abdominal pain 🫚 Turmeric – helps improve digestion 🪴 Aloe Vera – helps relieve constipation and bloating 🥬 Kalmegh – helps improve energy levels 🌿 Kutki – helps reduce unhealthy liver fat Support your liver before it’s too late. Choose Kapiva Liver Care Juice for natural, daily liver care. 😄

Comment “LINK” and I’ll share the complete recipe along with the kadhai details🤍✨ . . . Made these soft, creamy Malai Kesar Pedas for Krishna Janmashtami 🦚✨ An easy homemade mithai that comes together in an hour! 📝 Ingredients * 1 litre full-fat milk * 3 tsp water * ½ cup sugar (or slightly less, as preferred) * 10–15 strands kesar/saffron * 3 tsp warm milk, to soak the kesar * 500 ml milk, for making fresh paneer * 2 tbsp fresh cream * A pinch of cardamom powder * Pistachios, sliced, for garnish Method 1. Add 3 tsp water to a deep kadhai, followed by 1 litre full-fat milk. Bring to a gentle simmer, then cook on high heat, stirring continuously, until reduced to half or slightly less. This takes about 20–25 minutes. 2. Add ½ cup sugar (or less) and kesar soaked in 3 tsp warm milk. Cook for another 10 minutes, stirring continuously, until the mixture becomes thick like rabdi. 3. Crumble 500 ml milk paneer and mix with 2 tbsp fresh cream. Add this to the rabdi along with a pinch of cardamom powder. 4. Cook on medium-high heat for 5–7 minutes, stirring continuously, until the mixture thickens and starts leaving the sides of the pan. 5. Transfer to a plate and cool for 5–7 minutes. Shape into small lemon-sized balls or pedas and garnish with sliced pistachios. 6. Serve and enjoy! 🤍 . . . . [krishna Janmashtami, Shri Krishna, malai peda, malai ladoo, mithai, easy sweet, Indian sweet, festive]

Comment “Link” for the recipe and fry pan. Lasuni Baingan Tawa Fry Ingredients: * 1 large bharta baingan (brinjal), sliced lengthwise into 3 pieces * 10 Kashmiri dry red chillies, soaked in hot water for 15 mins * 7–8 garlic cloves * 2 tsp coriander seeds * 1 tsp cumin seeds * ¼ tsp turmeric * 1 tsp salt * 1 tsp fresh coriander * ¼ cup water (from soaking the chillies) * 2–3 tbsp mustard oil, for shallow frying * Lemon juice, to taste * Fresh coriander, for garnish Method 1. Blend the soaked chillies, garlic, coriander seeds, cumin seeds, turmeric, salt, fresh coriander and chilli-soaking water into a semi-coarse paste. 2. Slice the baingan lengthwise into 3 thick pieces, keeping the stem attached for easier handling. Score the flesh diagonally. 3. Apply the masala generously on both sides and let it marinate for 15 minutes. 4. Heat mustard oil in a pan. Place the marinated side down and cook on low-medium heat. Apply more masala to the other side. 5. Keep flipping and cooking for 5–7 minutes, until the baingan is tender and cooked through. 6. Finish with a squeeze of lemon juice and fresh coriander. Serve hot with dal-rice and cucumber salad, or with soft roti/puri. . . . [baingal, tawa fry, lasuni baingan, Baingan, eggplant, brinjal, easy recipe, 10 mins meal, Indian food, vegetarian]

From the monsoon forests to our plates 🌿 Chaicha Mohar / Gaboli a rare monsoon wild vegetable with a deliciously crunchy texture 😍 Ingredients * Chaicha Mohar / Gaboli – 2 cups, cleaned * Oil – 2 tsp * Cumin seeds – ½ tsp * Garlic – 3–4 cloves, finely chopped * Onion – 1 medium, finely chopped * Kanda Lasun Masala – 1 tsp * Red chilli powder – ½ tsp * Turmeric powder – ¼ tsp * Salt – ½ tsp, or to taste * Fresh coriander – for garnish * Water – as required Method 1. Remove the small pods from the tender veins and wash them thoroughly. 2. Bring water to a boil. Add the cleaned Chaicha Mohar and boil for 2 minutes. Drain well. 3. Heat 2 tsp oil in a kadhai. Add cumin seeds, followed by chopped garlic and onion. Sauté until the onion turns soft. 4. Add Kanda Lasun Masala, chilli powder, turmeric and salt. Mix well and sauté for a minute. 5. Add the cooked and drained Chaicha Mohar and mix everything together. 6. Cover and cook on a very low flame for 7–8 minutes, or until cooked through. 7. Garnish with fresh coriander and serve hot with rice or bhakri. Simple, rustic and delicious — a true monsoon seasonal speciality. . . . [wild greens, wild vegetables, nature, healthy, healing, seasonal, monsoon, tropical, Gaboli, chaicha mohar]

Comment “LINK” and I’ll share the recipe directly in your DM💛 Achari Baingan 🌿a traditional, authentic dry eggplant sabji bursting with the bold flavors of homemade pickling spices. It comes together in no time and pairs perfectly with hot rotis or steamed rice. Simple, comforting, and packed with flavor! . . . [Achari Baingan, eggplant, sabji, Indian flavour, authentic recipe, vegan, vegetarian, spicy, healthy]

Comment “LINK” and I’ll share the recipe directly in your DM. ❤️ This viral 2-ingredient ice cream is made with just frozen fruit and fresh cream—no churning, no added sugar, and it comes together in just a few minutes (after freezing, of course!). My absolute favorites were 🍉 watermelon and 🧡 papaya. They were naturally so sweet that they didn’t need any added sugar. If you’re craving something sweet without adding extra sugar, you have to try these! . . . [viral ice cream, 2 ingredients, sugar free ice cream, easy ice cream, frozen dessert, viral reel]

Comment “LINK” and I’ll DM you the recipe 🍗🧆 Trust me, you won’t believe these were made in an air fryer! 😍 unbelievably juicy, creamy, and packed with restaurant-style flavor no tandoor needed! . . . [airfryer recipes, easy meal, quick and easy meals, high protein, chicken drumsticks, juicy kebab, kalmi]

Comment LINK and I’ll send you the recipe in your DM. 🧡 Healthy, filling, and seriously delicious! This Loaded Sweet Potato is super comforting , soft inside, and topped with fresh, creamy goodness. 😍 I used orange sweet potato, but regular sweet potato works perfectly too. A simple, wholesome meal you’ll want to make on repeat! 🥔🥑🧀 . . . [sweet potato, cheesy, comforting, low carb, healthy, weigh loss, easy meal, quick recipes, rainy days, avocado, sour cream]

Comment “LINK” and I’ll DM you the recipe 🥖🧄🧀🧈 Quick, comforting, and perfect for rainy evenings, movie nights, or whenever you’re craving something warm and delicious. Trust me, one slice is never enough! . . . [cheese, garlic bread, easy recipe, 10 minutes meal, quick recipe, bread, comforting, rainy weather]

Comment “LINK” and I’ll send you the recipe in your DM🥗✨ I’ve been wanting to make this salad for the longest time, and it was absolutely worth the wait 😍 One thing to know Arugula (rocket leaves) has a bold, peppery flavor, so this salad may not be for everyone’s palate, especially kids. But if you love the balance of sweet, salty, creamy and tangy flavors, you’re going to love this one. 🤍 If you can’t find arugula, baby spinach is the closest and easiest substitute. Mixed salad greens or butter lettuce also work well if you prefer a milder flavor. . . . [fig, arugula, rocket leaves, salad, fresh, summer salad, fruits, blueberries, walnuts, refreshing, calm, healthy, butter]

I wait all year for these two months 🥭🫠 And these are just a few of the many mangoes India has to offer. Which one is your favourite? . . . [mango lovers, Mango paglu, mango season, summer fruits, rainy season, seasonal fruits, vegan, sweet fruits, local produce, alphonso, kesar, langra, badami]

Warning: Highly addictive Butter Garlic Prawns ahead 😍🍤 Recipe: - in a pan add 3-4 tbsp butter 15 garlic cloves chopped - Cook for a minute. Add 1 kg prawns (de shelled & devein) - cook on high for 1 minute both side. - reduce the flame. Cover and cook for 7-9 minutes - add the spices 1/2 tsp pepper powder 1/4 tsp chilli powder - cook for 1 minute - turn off the heat and add 1/4 cup fresh cream 1/2 lemon juice Garnish with chopped parsley or coriander. . . . [prawns, butter garlic, seafood, easy, restaurant style, quick, lunch, dinner, easy meal]

Summer drinks ep32- Sattu Chaas 🥛🌿😍 This chilled Sattu Chaas is my current summer obsession 🌿 Comment “SATTU” and I’ll DM you the recipe 💌 . . . [sattu, Chaas, buttermilk, summer drink, cooling, high protein, traditional drink, natural coolant]

Summer drinks ep31- Viral Jungle Juice🥭🥥🍹😍 If tropical vacation had a drink form 🍹🌴 Ingredients * 1 cup thick tender coconut flesh (malai) * 2 cups tender coconut water * 2 tbsp sugar or sweetener of choice * 2 tbsp fresh cream * 1 cup chilled milk * 1 tbsp mango puree * 2 tbsp chopped mango * 2 tbsp chopped ice apple (tadgola) * 2 tbsp chopped tender coconut flesh * 1 tsp finely chopped almonds * 1 tsp finely chopped pistachios * 1 tsp roughly chopped cashews For Topping * Slivered pistachios * Sliced almonds * Roughly chopped or whole cashews * Chopped mango * Chopped ice apple (tadgola) * Chopped tender coconut flesh Recipe 1. Into a blender jar, add thick tender coconut flesh, tender coconut water, sugar, fresh cream, and chilled milk. 2. Blend everything until smooth and creamy. 3. Pour half of the prepared juice into a tender coconut shell or serving glass. 4. Add mango puree, chopped mango, chopped ice apple, chopped tender coconut flesh, almonds, pistachios, and cashews. 5. Give it a good mix. 6. Pour the remaining juice on top until the shell or glass is full. 7. Garnish with pistachios, almonds, cashews, chopped mango, ice apple, and tender coconut flesh. 8. Serve chilled. . . . [mango, juice, jungle juice, viral juice, tadgola, tender coconut, chilled, summer drink, cooler]

Mango Cheesecake Stuffed Lychees✨ A delicate summer dessert with the flavors of mango cheesecake packed into juicy lychees! Ingredients (for ~15 lychees): • 30 lychees – peeled and deseeded (keep whole) • 250–300g fresh paneer • 1 cup ripe mango (I used Kesar) • 4 tbsp condensed milk • ¼ cup hung curd • ½ cup milk powder • A pinch of salt • Slivered pistachios – for garnish • Edible silver leaf – optional Recipe : 1. Peel and gently deseed lychees from the top without breaking them. Keep them whole and set aside. 2. Blend paneer, mango pulp, condensed milk, hung curd, milk powder, and salt until smooth. 3. Fill the cream into a piping bag and pipe it into each deseeded lychee. 4. Plate the stuffed lychees, top with slivered pistachios and edible silver leaf. Chill and serve ☺️ . . . [mango, lychee, cheesecake, dessert, summer fruits, tropical, cooling, sweet]

Homemade creamy no churn Jackfruit Ice cream 😍Jackfruit lovers, this one’s specially for you 💛🍨 Ingredients: * 350 ml whipping cream * 2 cups well-ripened jackfruit (seeds removed) * 1/3 cup condensed milk * 1 cup finely chopped jackfruit * 4–5 tbsp reserved jackfruit puree (for swirl topping) * Extra chopped jackfruit for garnish Method 1. In a large bowl, add the whipping cream and whip until soft peaks form. 2. In a blender, add the deseeded ripe jackfruit and blend until you get a smooth puree. Reserve about 1/4 cup of the puree for topping later. 3. Add the remaining jackfruit puree to the whipped cream. Pour in the condensed milk and gently whisk until just combined. 4. Add the finely chopped jackfruit and fold it in gently. 5. Transfer the mixture into a deep freezer-safe dish. Spoon the reserved jackfruit puree over the top in random spots and scatter some chopped jackfruit. 6. Using a skewer or spoon, gently swirl the puree to create a beautiful swirl pattern. 7. Freeze overnight or until completely set. 8. Scoop and serve topped with extra chopped jackfruit. . . . [jackfruit, ice cream, homemade, no churn, summer dessert, frozen dessert, cooling, fruits, pabbas, cream]

Simple recipes are truly unbeatable ✨ This Ridge Gourd Chutney is easy to make, light and cooling on the stomach & absolutely delicious 😍 Ingredients: For roasting: • 2 tsp oil • 1 tsp chana dal • 1 tsp urad dal • 1 tsp cumin seeds (jeera) • 2-3 green chilies • 7-8 garlic cloves • 1 sprig curry leaves • 1 tsp white sesame seeds For cooking ridge gourd (turai) • 2 medium ridge gourd/ turai/ Dodka • 1 tsp oil • ½ tsp turmeric powder For blending: • Roasted spice mix • Cooked ridge gourd • ½ tsp salt • 1/2 tsp jaggery • 2 tsp tamarind pulp • ½ cup fresh coriander leaves For tempering: • 2-3 tsp oil • 1 tsp mustard seeds • 2 dried red chilies • 1 pinch asafoetida (hing) • 1 sprig curry leaves Method: 1. Heat oil in a pan, roast chana dal, urad dal, cumin seeds for a minute. Add green chilies, garlic, curry leaves, and sesame seeds, roast another minute, and transfer to a blender. 2. Scrape the ridges of the ridge gourd, check for bitterness, chop it, and cook with oil and turmeric. Cover and cook for 7-8 minutes. Let it cool. 3. Blend the cooked ridge gourd with the roasted spices, salt, jaggery, tamarind, and coriander into a smooth paste. Add water if needed. 4. Heat oil, add mustard seeds, red chilies, hing, and curry leaves for tempering. Pour over chutney. 5. Serve with dosa, idli, or steamed rice. Enjoy ☺️ . . . [ridge gourd, chutney, easy, summer recipe, South Indian recipe, dips and chutney, easy meal, vegetable chutney, vegan, healthy]

Mangalore’s traditional breakfast Jackfruit dose 😍 Ingredients: 1 cup jackfruit 1 cup dosa rice (soaked for 3 hours 1/2 cup jaggery 6 black pepper corns 2 cardamom 1/4 tsp turmeric (optional) 1/2 cup water Grind to fine paste Ferment for 8-10 hours or overnight 1/4 tsp salt Serve as it is or with tea and coconut chutney. Enjoy 😊 . . . [jackfruit, dose, mangalore, traditional, easy, breakfast, authentic, fermented, healthy]

Summer drinks ep30- Grapes mogu mogu 🍇 You’ll need: 2 cups green grapes 3 ice apple/tadgola 2 tsp sugar/ sweetener of choice 1/2 lemon juice Pinch salt 2 cups tender coconut water - Blend and strain if needed. In a serving glass add ice, chopped Tadgola, prepared juice. enjoy💕 . . . [tadgola, drink, summer drink, ice apple, juice, grapes, mogu mogu, homemade, cooler, chilled]

✨This one is for the girls who want healthy, regular monthly cycles🌿 Shatavari Balance Juice is here to help you maintain your hormonal health. 👉 Powered by pure, natural ingredients like Shatavari, Ashoka, Noni, Lodhra, & Mulethi 👉 Shatavari Balance Juice is made up of 100% Ayurvedic actives 👉 It contains no added colours or flavours! 👉 Complement this juice with staying hydrated, doing your workouts & a healthy diet.

Creamy butter garlic sweetcorn 🌽😍 Ingredients: • 2 sweet corn, roasted & cut into 2-inch roundels • 2 tsp oil • 2–3 tsp butter • 8–10 garlic cloves, finely chopped • 2 tbsp wheat flour • 1 ½ cups milk • 1 tsp chili flakes • 1 ½ tsp oregano • ¼ tsp salt (or to taste) • 2 processed cheese cubes, grated • Chili oil, for drizzle • Chopped coriander, for garnish Method: 1. Heat oil and butter in a non-stick pan. Add garlic and sauté for 1 minute. 2. Add wheat flour, sauté briefly, then pour in milk. Stir until smooth and thick. 3. Season with chili flakes, oregano, and salt. Add grated cheese and mix well. 4. Toss in the roasted corn pieces, coating them with the creamy sauce. 5. Drizzle chili oil and garnish with coriander. Serve hot. Enjoy ☺️ . . . [sweet corn, cheese, cream, appetizer, brunch, grilled corn, creamy corn, easy recipe]

Summer drink ep29- Creamy dreamy Mango Falooda 🥭😋 You’ll need: 500ml milk - 1 cup ready mango falooda mix( I used weikfield) - Boil over medium heat for 10 minutes. - let cool at room temperature or refrigerate. In a serving glass 1/4 soaked sabja/basil seeds 1/4 cup mango crush 1/4 cup Malai rabdi 1/2 cup prepared falooda 1 scoop Vanilla ice cream 1/2 cup chopped mangoes 1 scoop mango ice cream 2 tbsp mango crush . . . [mango, falooda, cream, sevai, custard, easy, dessert, yummy, tasty, summer drink, cool]

Summer drinks ep 28- Mango Cloud Drink 🥭🍹 Ingredients: * Fresh cream – ¼ cup * Mango puree (fresh) – ¼ cup * Crushed ice – ¼ cup * Tender coconut water – about ¾ cup (or enough to fill the glass) 👩‍🍳 Method 1. Make the mango cloud In a bowl, add fresh cream and mango puree. Using a frother, whip until the mixture roughly doubles in volume. 2. Take a serving glass and add crushed ice. 3. Pour tender coconut water until the glass is about ¾ full. 4. Gently pour the whipped mango cream on top. 5. Enjoy it as is or lightly mix before drinking 💕 . . . [mango cloud drink, cafe style, summer drinks, easy drinks, mocktail, refreshing, healthy, cooling, chilled, tropical]

Rich, aromatic and ridiculously easy 😍this one pot Mughlai chicken rice is a must-try 🍗🍛 Ingredients For Chicken Marinade * 500 g chicken thighs (boneless, skin-on, 5–6 pieces) * ½ tsp turmeric powder * 1 tsp cumin powder * 1 tsp coriander powder * 1½ tsp Kashmiri red chilli powder * 1½ tsp biryani masala * 1 tsp black pepper powder * 1½ tsp salt * 3 tbsp thick curd (yogurt) * 2 tsp ginger-garlic paste * Juice of ½ lemon * 2–3 tsp oil * 1 tsp kasuri methi For Rice * 1.5 cups Basmati rice (soaked for 1 hour, drained) * 3 cups lukewarm water * 1 tsp salt * 1 tsp aromat / chicken stock powder * Juice of ½ lemon For Cooking * 3 tbsp ghee (or ¼ cup) * 1 onion (finely sliced) * 10–12 garlic cloves (finely chopped) * 1 jalapeño or mild green chilli (sliced) * ¼ tsp turmeric powder * 1 tsp coriander powder * 1 tsp biryani masala Method 1. Marinate the Chicken * In a bowl, add chicken thighs and all marinade ingredients. * Mix well to coat evenly. * Let it rest for 30 minutes. 2. Sear the Chicken * Heat ghee in a deep skillet on high flame. * Place chicken skin-side down. * Cook for 3–4 minutes until golden (don’t burn). * Flip and cook another 2–3 minutes. * Chicken should be about 50% cooked. * Remove and keep aside. 3. Prepare the Masala Base * In the same pan, add sliced onions and sauté for 1 minute. * Add chopped garlic and sliced jalapeño. * Add turmeric, coriander powder, and biryani masala. * Cook for 1–2 minutes until fragrant. 4. Add Rice * Add soaked and drained rice. * Gently mix with masala and cook for 1 minute. 5. Add Water & Seasoning * Pour in 3 cups lukewarm water. * Add salt, aromat/chicken stock powder, and lemon juice. * Mix well and bring to a boil. 6. Cook Together * Once water reduces to about half (around 4 minutes on high): * Place chicken pieces over the rice. * Add some extra jalapeño slices on top. * Cover and cook on very low flame for 10–12 minutes. 7. Serve chicken over fluffy rice * Garnish with fresh coriander * Serve with cucumber salad or raita . . . [one pot meal, chicken, rice, chicken rice, mughlai chicken, easy meal, high protein, lunch, dinner]

Summer drinks ep27- Spiced Papaya Cooler 😍🍹 Ingredients • 3 cups ripe papaya cubes • 2-3 cup tender coconut water • ½ tsp roasted cumin powder • ¼ tsp black salt • 2 pinch of red chili powder • Ice cubes(optional) Method - Blend papaya with coconut water, roasted cumin powder, black salt, and a pinch of chili powder. - Pour into the serving glass, top with ice cubes(optional) and pinch of bhuna jeera powder. - Serve immediately. Enjoy ☺️ 🌿 Benefits: Papaya 🧡 • Rich in vitamin A & C – boosts immunity and skin health • Aids digestion with natural enzymes • Hydrating and low in calories, great for weight management Tender Coconut Water 🥥 • Natural electrolyte drink – keeps the body cool and hydrated • Good source of potassium, helps maintain energy and balance fluids • Light, refreshing, and supports digestion . . . [light, fresh, juice, papaya, healthy, summer, cooler, summer drink, refreshing]

🍢 Air Fryer Butter Garlic Chicken Skewers - Crispy outside, juicy inside, coated in garlic butter goodness 😍 Ingredients For the Chicken Marinade: * 500 g boneless chicken (cut into ~2-inch cubes) * 1 tsp garlic powder * 1 tsp onion powder * 1 tsp white pepper powder * ½ tsp red chili powder * ½ tsp salt * 2 tsp extra virgin olive oil For the Butter Garlic Sauce: * 7–8 garlic cloves (finely chopped) * 2 tsp parsley (or coriander), finely chopped * 1 tbsp butter (melted) * Juice of ½ lemon Other: * Wooden skewers (soaked in water for 20 minutes) 👩‍🍳 Method 1. Marinate the Chicken In a bowl, add chicken along with garlic powder, onion powder, white pepper, red chili powder, salt, and olive oil. Mix everything well so the chicken is evenly coated. Let it marinate for 20 minutes. 2. Prepare Skewers Thread 3–4 chicken pieces onto each pre-soaked wooden skewer. 3. Air Fry Place the skewers on the wire rack inside the air fryer basket. Air fry at 180°C for 12 minutes. * Flip halfway if needed * If not fully cooked, cook for an additional 2 minutes (Chicken pieces of this size cook quickly, so keep an eye on them.) 4. Make Butter Garlic Sauce In a bowl, combine: * Chopped garlic * Parsley/coriander * Melted butter * Lemon juice Mix well. 5. Final Step Brush or pour the butter garlic sauce over the hot chicken skewers immediately after cooking so it absorbs all the flavor. Serve hot with a fresh cucumber salad on the side ☺️ . . . [chicken, airfryer, Airfried, high protein, healthy, weigh loss recipes, easy meal, dinner]

Kerala style Egg pepper masala 🥚🍳 Ingredients: • Coconut oil – 2 tbsp • Mustard seeds – 1 tsp • Curry leaves – 1 sprig • Onions – 3, thinly sliced • Ginger – 1 tsp, grated • Garlic – 6–7 cloves, chopped • Green chillies – 3–4, slit • Turmeric powder – 1/4 tsp • Red chilli powder – 1/2 tsp • Cumin powder – 1/2 tsp • Coriander powder – 1 tsp • Black pepper powder – 1–2 tsp (freshly ground preferred) • Water – 1/4 cup • Boiled eggs – 6 • Fresh coriander leaves – 1/8 cup, chopped • Garam masala – 1/4 tsp • Salt – to taste Method: 1. Heat coconut oil in a heavy-bottom pan. Add mustard seeds and let them splutter. 2. Add curry leaves and sliced onions. Cook on low flame for 5 minutes. 3. Add grated ginger, chopped garlic, and slit green chillies. Stir, cover and cook for 5–7 minutes on low flame. 4. Add turmeric, red chilli, cumin, coriander, and black pepper powders. Mix well. 5. Add water, cover and simmer for 5–7 minutes. 6. Add boiled eggs, fresh coriander, and garam masala. Mix gently. 7. Cover and cook for another 2–3 minutes. Serve hot with roti, paratha, or dal rice. Enjoy ☺️ . . . [egg, pepper, curry, Kerala, easy meal, high protein, authentic, South Indian recipe, lunch recipes]

Beat the heat with this creamy Caramel frappe 🍯🧋😍 Ingredients: * Ice cubes (2 cups or 10 cubes) * Caramel sauce (3 tbsp + extra for drizzling) * Instant coffee (1 tbsp) * Sea salt (a pinch) * Cold milk (250 ml) * Vanilla extract (1/2 tsp) * Vanilla ice cream (2 scoops) * Whipped cream (for topping) Method: 1. In a blender, add ice cubes, caramel sauce, instant coffee, a pinch of sea salt, cold milk, vanilla extract, and vanilla ice cream. 2. Blend until smooth, thick, and frothy. 3. Drizzle some caramel sauce inside your serving glass. 4. Pour the blended frappe into the glass. 5. Top with whipped cream and finish with a generous drizzle of caramel sauce. Enjoy ☺️ . . . [caramel, coffee, frappe, Frappuccino, cafe style, instant coffee, easy drink, caramel sauce, summer drink]

Soft, pillowy Bomboloni bursting with mango cream🥭 Ingredients: For the Bomboloni Dough: * 500 g all-purpose flour (maida) * 80 g caster sugar * 8 g instant yeast * 30 g butter (softened, salted or unsalted) * 2 large eggs * 6 tbsp warm milk * 7 tbsp warm water * 4 g salt * Oil (for frying, neutral oil) * Caster sugar (for coating) 🥭 For the Mango Cream Filling: * 200 ml whipping cream * 1 cup Alphonso mango puree * 1 cup chopped Alphonso mango (or any sweet mango) 👩‍🍳 Method: Step 1: Prepare the Dough - In a large bowl, combine flour, sugar, yeast, butter, eggs, warm milk, warm water, and salt. Mix everything together to form a soft dough. - Knead until smooth, then cover and let it rise for 4–5 hours, or until doubled in size. Step 2: Shape the Bomboloni - Punch down the risen dough to release air. Divide into 50 g portions and roll into smooth balls. - Flatten each ball slightly, remove any air pockets, and reshape. - Place each dough ball on oil-brushed parchment/butter paper squares to prevent sticking. - Cover (with a damp cloth or parchment) and let them rise again for 30 minutes or until doubled. Step 3: Fry the Bomboloni - Heat neutral oil in a wide pan on low flame (very important for even cooking). - Gently place 3–4 bomboloni (along with the parchment if needed, it will release). - Fry on low heat, turning occasionally, until light golden brown on all sides. Do not over-brown. - Remove, drain excess oil, and while still warm, coat in caster sugar. Let them cool completely. Step 4: Prepare Mango Cream - Whip the whipping cream until stiff peaks form. Add Mango puree and Chopped mango pieces - Gently fold the mixture lightly and unevenly. Do NOT fully combine — keep a ribbon/swirl effect for a beautiful texture. - Transfer to a piping bag. Step 5: Fill the Bomboloni - Make a small cavity in each bomboloni using a knife or skewer. - Pipe the mango cream filling generously inside. Top with Extra whipped cream and Mango pieces Enjoy ☺️ . . . [italian dessert, bombolone, stuffed doughnuts, bomboloni, mango, cream, easy, dessert, sweet, summer]

Mushroom Do Pyaza 🍄‍🟫 Your roti’s new favorite partner 😍 Ingredients: 1 large onion, cut into 4 big pieces and layers removed 2 tbsp oil 1 tsp cumin seeds 3 green cardamom pods 2 cloves 1 star anise 2 bay leaves 1 cinnamon stick (about 2 inches) 2 onions, finely chopped 1 tsp ginger-garlic paste 2 tomatoes, grated 1/2 tsp coriander powder 1 tsp Kashmiri chili powder 1/2 tsp chili powder 1/4 tsp turmeric powder 1 tsp kitchen king masala powder 1/4 cup water 400g mushrooms, quartered 1 tsp salt (adjust to taste) 15 cashews, soaked and made into a paste 1/4 cup fresh cream 1/4 tsp garam masala 1/2 tsp kasuri methi (dried fenugreek leaves) 1/4 tsp sugar 2 tosp chopped coriander 1/2 cup water Fresh coriander for garnish Instructions: • In a pan, heat 2 tbsp of oil over medium heat. Add the onion chunks and fry for about 2 minutes until they turn pink. • Remove and set aside. In the same pan, add cumin seeds, green cardamom pods, cloves, star anise, bay leaves, and cinnamon stick. • Saute for about a minute. Add the chopped onions and sauté for 2-3 minutes until they turn translucent. • Stir in the ginger-garlic paste and grated tomatoes. Cook for 5-7 minutes until the tomatoes are soft. • Add the coriander powder, Kashmiri chili powder, chili powder, turmeric powder, kitchen king masala powder, and 1/4 cup of water. Cook for 2 minutes. • Add the quartered mushrooms and salt. Mix well, cover, and cook for 7 minutes. • Add the soaked cashew paste, fresh cream, garam masala, kasuri methi, and sugar. • Saute until the gravy thickens and oil separates from the sides of the pan. • Add the fried onion chunks kept aside earlier, chopped coriander, and 1/2 cup of water. Mix well, cover, and simmer for another 7 minutes. • Garnish with fresh coriander and serve hot with lachha paratha or steamed rice. • Enjoy ☺️ . . . [mushrooms, gravy, easy meals, dinner, quick meals, Indian curry, restaurant style curry, mushroom do pyaza]

Chow mein nights = best kind of weekends 😌🍜 Chicken & Bok Choy Chow Mein 🥢 Ingredients: For Chicken Marinade: * 500g chicken (thinly sliced) * 2 tsp light soy sauce * 1 tsp dark soy sauce * 1 tsp rice vinegar * 1 tsp white pepper powder * ¼ tsp baking soda * ½ tsp salt * 2 tsp cornflour * 1 tbsp sesame oil * 1 tbsp water For Stir Fry: * 3 tbsp oil * 15 garlic cloves (finely chopped) * 6–7 spring onions (white part, chopped) * 2 bok choy (roughly chopped) * 400g chow mein noodles(boiled in salted water) * Spring onion greens (cut into long pieces) For Sauce: * 2 tsp rice vinegar * 2 tsp oyster sauce * 2 tsp light soy sauce * 1 tsp dark soy sauce * ½ tsp chicken stock powder * ½ tsp sugar * ½ tsp white pepper powder Method: 1. Mix all marinade ingredients with chicken and let it rest for 30 mins. 2. Heat sesame oil in a wok on high flame. Add chicken and sauté till 50% cooked. 3. Add garlic + spring onion whites, sauté 2 mins. 4. Add bok choy, stir-fry for another 2 mins. 5. Add boiled noodles. 6. Mix sauce ingredients and pour over noodles. 7. Add spring onion greens and toss everything well on high flame. Serve hot & enjoy! 🔥🍜 . . . Chow Mein, chicken chowmein, bok choy stir fry, easy meals, lazy meals, easy recipes

Summer drink ep 26 - Watermelon mint sherbet🍉 Ingredients: * 1 medium watermelon * 10–15 fresh mint leaves * 1 tsp palm sugar (or any sweetener) * A pinch of regular salt * ¼ tsp black salt * ¼ tsp chaat masala * Juice of ½ lemon * Ice cubes (for serving) Prep (Watermelon Cutting): * Slice the watermelon into large wedges * Remove the green rind completely * Cut the red flesh into big chunks 🥤 Method (Short & Simple): 1. Add watermelon chunks and mint leaves to a blender and blend until smooth. 2. Strain the juice if there are seeds (skip if seedless). 3. Transfer to a bowl and add palm sugar, salts, chaat masala, and lemon juice. 4. Mix well and adjust seasoning if needed. 5. Serve chilled over ice. . . . [watermelon, juice, sherbet, easy, refreshing, summer, drink, fresh, spiced, cool, coolant]

Summer drink ep- 25 Ragi Ambli 🧉 Traditional Cooling summer Drink from Karnataka 😍 Ingredients: * 3 tbsp ragi flour * ½ cup water (room temp or cold) * 600 ml water * ½ tsp salt(adjust to taste) * ¾ cup curd (well whisked) * ½ tsp roasted cumin powder * 1 green chilli (finely chopped) * ⅛ cup coriander leaves (finely chopped) * 1 small onion (finely chopped) * ¼ tsp jaggery powder (optional) Method: 1. In a bowl, mix ragi flour with ½ cup water to form a smooth, lump-free slurry. 2. Heat 600 ml water with salt in a saucepan. When it warms slightly, add the slurry while stirring continuously. 3. Cook on medium-low heat for 7–10 minutes, stirring constantly until thick and fully cooked. 4. Transfer to a bowl and let it cool completely. 5. Add curd, cumin powder, green chilli, coriander, onion and jaggery pwd. Mix well. 6. Pour into a glass, top with extra onion and coriander, and serve chilled. Enjoy ☺️ . . . [ragi, ambli, summer cooler, drink, traditional, Udupi, Karnataka, mangalore, healthy, coolant]

Packed with protein, tossed in homemade zero-oil mayo and loaded with color this is clean eating, leveled up😍 Zero-Oil Egg Mayonnaise Ingredients: • 3 boiled eggs • 1 tsp vinegar • 1 tsp mustard paste • ½ tsp salt • ½ tsp black pepper • 3 garlic cloves • ¼ cup water Method: Blend everything until smooth and creamy. For the Chicken Ingredients: • 4 chicken breasts • 2 tsp chili powder • 1 tsp salt • 1 tsp black pepper • 1 tsp oil Method: Marinate chicken with spices and oil. Sear both sides on high for 1 min each. Cover and cook on low for 10 mins. Shred the cooked chicken. Salad Base • Shredded carrots • Shredded purple cabbage (or any cabbage) • Chopped cucumber • Sliced red bell peppers • Spring onion whites & greens • Shredded chicken Dressing Ingredients: • 6 tbsp egg mayonnaise • 2 tbsp light soy sauce • 1 tsp sesame oil • 1 tsp vinegar • ½ tsp honey • 3 finely chopped garlic cloves Method: - Mix everything well to make the dressing. - Add all veggies and shredded chicken to a bowl. Pour the dressing, toss well, and serve over lettuce or as it is ☺️ . . . [summer, salad, Asian, high protein, easy, light, brunch, lunch, dinner, weigh loss, healthy]

Quick 20 minutes Creamy Garlic Mushrooms on Herb Rice 🍄 😍 Ingredients For Creamy Garlic Mushroom: • 2 tsp butter • 2 tsp oil • 5–6 garlic cloves, chopped • 1 onion, chopped • 400 g button mushrooms, quartered • 1 cup mixed bell peppers (red, yellow, green), chopped • Less than ½ tsp salt (adjust to taste) • ½ cup milk • ¼ cup fresh cream • 1 tsp oregano • 1-2 tsp chili flakes • 1/2 tsp pepper powder • 1/4 tsp Aromat/stock powder) • 2 tsp Schezwan sauce • Fresh coriander (for garnish) For Herb Rice: • 2 tsp butter • 1 tsp oil • 1 tsp chili flakes • 1 tsp mixed Italian herbs • 2–3 cups cooked basmati rice (cooled) • ¼ tsp salt (to taste) • Fresh coriander 👩‍🍳 Method Creamy Garlic Mushroom: 1. Heat butter and oil in a pan. Add chopped garlic and onion; sauté for 1–2 mins. 2. Add mushrooms and bell peppers; sauté for 5 mins. Add salt, cover, and cook for another 5–6 mins. 3. Add milk, cream, oregano, chili flakes, pepper, Aromat, and Schezwan sauce. Mix well. 4. Simmer for a minute. Garnish with fresh coriander. Herb Rice: 1. Heat butter and oil in a pan. Add chili flakes and Italian herbs; sauté for 30 seconds. 2. Add cooked rice, salt, and fresh coriander. Toss well and cook for 5–6 mins. - Enjoy hot with your favourite drink ☺️ . . . [mushroom, creamy, sauce, easy, lunch, dinner, new year, rice, herb, summer, healthy]

Beating the heat with this berry blast smoothie! Packed with antioxidants and sunshine in a glass ☀️ 😍🍹 Ingredients: 1/2 cup blueberries 1/2 cup strawberries 1/2 cup mulberries 1 tablespoon chia seeds 2-3 dates, pitted 1 cup milk (dairy or plant-based) - Place all the ingredients into a blender. - Blend on high speed until smooth and creamy. - Pour the smoothie into glass and enjoy ☺️ . . . . . . . [berry, berries, blueberries, blackberries, strawberries, mulberries, vegan, smoothies, shakes, drinks, healthy, summer, cool, reel, viral, trending]

🥭 Protein-Rich No-Sugar Mango Mousse 😍 High-protein mango dessert that actually tastes GOOD 💪🥭 Ingredients: * Ripe mangoes – 2 (about 1½ cups chopped) * Paneer – 150 grams(I used homemade) * Honey – 1½ tbsp (or any sweetener of choice / zero-cal sweetener) * Vanilla extract – ¼ tsp * Lemon juice – from ½ lemon * Milk powder – 1 tsp Method: 1. Add chopped mangoes to a mixer jar. 2. Add paneer, honey, vanilla extract, lemon juice, and milk powder. 3. Blend until completely smooth. 4. Pour into small serving glasses or bowls. 5. Refrigerate for 8–10 hours (or overnight for best texture). 6. Garnish with mango slices, mint leaves, and edible flowers and enjoy ☺️ . . . [mango, mousse, no sugar, high protein, guilt free, dessert, summer, cool, chilled, easy, sweet, Aam]

Refreshing watermelon Feta salad 🥗 🍉😋 Ingredients: Dressing: 1 lime, juiced 2 tbsp extra virgin olive oil 1 tsp black pepper Salt(if needed) Salad: 500g watermelon, de seeded large chunks 1 English cucumber, sliced 1 red onion, sliced (thinly sliced if you prefer a milder onion flavor) 15 fresh mint leaves, torn ½ cup crumbled feta cheese/ goat cheese Instructions: -Make the dressing: In a small bowl, whisk together the lime juice, olive oil, black pepper, until emulsified (well combined). -If you prefer a sweeter dressing, you can add a teaspoon of honey. - Assemble the salad: In a large bowl, combine the watermelon, cucumber, red onion, and mint leaves. - Pour the dressing over the salad and toss to coat. Serve immediately and enjoy . . . [watermelon, salad, feta, refreshing, easy, weigh loss, cool, herb, mint, summer salad, brunch]

Jambura makha is sweet, spicy and tangy 😋 In Tulu, it’s known as ‘sakkare kanchi’ What do you call this incredible fruit in your language? 😃 Ingredients: 1 large, ripe pomelo 1 green chili finely chopped 1/2 tsp kasundi (fermented mustard paste) 1/4 tsp salt 1 tsp mustard oil (optional) Method: - Peel the pomelo and remove the pith. - Cut the flesh of the pomelo into bite-sized pieces. - Add the green chilies, kasundi, salt, and mustard oil (if using). - Toss to combine. - Serve immediately - Enjoy ☺️ . . . [summer, fruit, pomelo, jambura, sakkare kanchi, salad, healthy, snack, nostalgic, easy, summer fruits]

Summer drink ep 23-Thanda Thanda Kesar badam milk😋 Skip the packaged drinks and Make this rich homemade kesar Badam Milk instead 🥛💛 Ingredients: * 25–30 almonds (badam), soaked & peeled * 1 cup milk (for grinding) * 1.5 litres cow milk * ¼ cup water * 1 tbsp vanilla custard powder * ¼ cup milk (for slurry) * ⅓ cup sugar (adjust to taste) * A pinch of saffron (kesar) * ¼ cup sliced pistachios * ½ tsp elaichi (cardamom) powder Method: 1. Soak almonds overnight (or 6–7 hours), peel and blend with 1 cup milk into a smooth paste. 2. In a kadhai, add ¼ cup water + 1.5 litres milk. Bring to a boil. 3. Add the prepared badam paste, mix well and cook for 8-10 minutes while stirring. 4. In a bowl, mix custard powder with ¼ cup milk to make a smooth, lump-free slurry. 5. Slowly add this slurry into the milk, stirring continuously to avoid lumps. Cook for 8–10 minutes. 6. Add sugar, saffron, and pistachios. Cook for another 10 minutes until slightly thick. 7. Finish with elaichi powder and mix well. 8. Let it cool at room temperature for 30 minutes. 9. Pour into sterilized bottles, seal and refrigerate until chilled. Serve chilled for best taste ❄️ Storage: Stays fresh in the fridge for up to 1 week. . . . [badam milk, kesar badam, almond, badam doodh, Thanda Thanda cool cool, summer drink, chilled, homemade, easy]

Summer drinks ep 22 - Mango coconut crush: your new summer favourite 🥭 🌴 🍸 You’ll need: 2 cups tender coconut water 1 cup tender coconut flesh/ Malai 2 mango pulp/ pieces (I’ve used kesar mango) 10-12 cashews 2 tbsp sugar (or any sweetener) 1 scoop vanilla ice cream Blend till smooth Pour into the tender coconut shell or any serving glass Top it with Mango pieces Pistachio slices Fresh cream And enjoy ☺️ . . . [summer, mango, shake, cooler, drink, milkshake, Mastani, Aam, tender coconut, juice]

Summer drink ep 21 - Shibuda rasayana A refreshing summer drink from the heart of Mangalore 😊💕 Ingredients: 1 cup jaggery 1 big shibuda or 2 musk melon 1/4 tsp cardamom powder 1/2 cup thin poha soaked for 5 minutes 1/4 tsp salt 1 whole coconut milk (thick milk 1st pressed) - Mix and enjoy immediately or within an hour. ** you can also add chopped dry fruits and chopped banana. . . . [drink, tropical, vegan, melon, coastal, authentic, traditional, lost recipes, Karnataka, mangalore, trending, viral, reel]

Honey chilli lotus stem - Sticky, spicy, totally addictive😍 Recipe: - Wash and peel the lotus stems - Slice very thinly - Dip them in cold water for 2 minutes - Drain excess water and wipe with a kitchen cloth - Coat with 2-3 tsp corn flour. - Deep fry or Airfry until crisp and set aside. - in a pan add 2 tbsp sesame oil 3 Birds Eye Red chilli/ dried chilli chopped 2-3 Green chilli chopped 1 inch Ginger chopped 5-6 Garlic chopped 1 stick Celery chopped - sauté for a minute 1/4 cup Red Bell pepper 1/4 cup Yellow Bell pepper - sauté for 2 minutes 3 tbsp Water 1 tsp Green chilli sauce 2 tsp Red chilli sauce 1 tbsp Oyster sauce 1 tsp Vinegar 1/2 tsp Stock pwd 1/4 tsp Salt - cook for 1 minute 1/4 cup Corn flour slurry - Cook for 1 minute Fried lotus stem - turn off heat 1-2 tsp Honey Garnish with Spring green - enjoy immediately ☺️ . . . [honey, chilli, lotus stem, garlic, appetizer, sticky, easy, spicy, snack]

Red Amaranth Sasive - Light, cooling traditional Mangalorean goodness 🌿🥥 📝 Ingredients: For the saag: • 1 bunch red amaranth leaves (lal matha), leaves only • 2 tsp oil • ¼ tsp salt For coconut paste: • 1 cup fresh grated coconut • ¼ tsp mustard seeds • ¼ tsp cumin seeds • 2–3 green chillies • ½ cup water For mixing: • ½ cup fresh curd (beaten) • Salt to taste (approx. ¼ tsp or more) • ¼ cup water (adjust consistency) For tempering: • 2–3 tsp oil • ½ tsp mustard seeds • 1 dried red chilli • 1 sprig curry leaves 👩‍🍳 Method: 1. Prep the leaves: Pick the red amaranth leaves (discard stems), wash well, and chop. 2. Cook the saag: Heat 2 tsp oil in a pan. Add the chopped leaves and ¼ tsp salt. Sauté on medium-high flame for 7–8 minutes until fully cooked. Let it cool for 15–20 minutes. 3. Make coconut paste: In a mixer jar, add coconut, mustard seeds, cumin seeds, green chillies, and water. Grind into a smooth paste. 4. Combine: In a bowl, mix the coconut paste, cooked amaranth, and beaten curd. Add salt and a little water to adjust consistency. Mix well. 5. Tempering: Heat oil in a small pan. Add mustard seeds and let them splutter. Add dried red chilli and curry leaves. Pour this tempering over the saag. - Serve hot with steamed rice, papad & achaar for a simple, comforting meal ❤️ . . . [lal math, amaranth, kempu padpe, traditional, authentic, Udupi, mangalore, lunch, summer, healthy, cooling]

Summer drinks Ep 20- Chilli Pomelo cooler🍹😍 Ingredients • ½ cup pomelo pulp (skin and seeds removed) • ½ lemon, sliced • ¼ tsp salt • 1 bird’s eye chili (adjust to taste) • 1-2 tbsp powdered sugar • Plain club soda (to top up) • Lemon slice and pomelo pulp chunk (for garnish) Method - In a glass, add pomelo pulp, lemon slices, salt, chili, and powdered sugar. - Muddle everything gently to release the juices. - Top up with club soda, give it a light stir, and garnish with lemon and pomelo pulp. - Serve chilled and enjoy the zing ☺️ . . . [drink, pomelo, cooler, chilled, summer, fruit, citrus, fizzy, easy]

Summer drinks Ep 19- 🥭 Mango Mojito (Fresh & Refreshing) Ingredients • 2 lemons (cut into quarters) • 2 ripe mangoes (peeled, cubed – any variety works, e.g. Alphonso) • 15–20 fresh mint leaves • ¼ tsp salt • 3–4 tbsp sugar (or sweetener of choice) • 20–25 ice cubes • ~600 ml club soda (or Sprite if preferred) Method 1. In a large jug, add the lemon quarters and mango cubes. 2. Add fresh mint leaves, salt, and sugar. 3. Using a muddler, mash everything well for 3–4 minutes until juicy and fragrant. 4. Add ice cubes to the jug. 5. Pour in the club soda and give it a gentle mix. 6. Taste and adjust sweetness or salt if needed. Serving • Serve immediately, chilled. • Garnish with fresh mint leaves. Enjoy ☺️

Summer drink ep 18- Jamun Shot – Sweet,Tangy & Refreshing!😍 A superfruit! Rich in antioxidants and great for digestion. Ingredients: • 2 cups jamun flesh (deseeded, with skin) • 1 tsp roasted cumin powder • ¼ tsp black salt • ½ tsp amchur powder • ½ tsp chaat masala • 1 tbsp sugar or jaggery (adjust to taste) • 10–15 fresh mint leaves • 4–5 ice cubes • 1 cup cold water (adjust for consistency) For rim: • 1 tsp salt • 1 tsp red chilli powder • Lemon wedge (for glass rim) Method: - Start by deseeding washed jamun and remove the flesh with skin. - Add 2 cups jamun flesh to a blender along with cumin powder, black salt, amchur, chaat masala, sugar or jaggery, mint leaves, ice, and water. Blend until smooth. Strain if needed. - For the rim, mix salt and red chilli powder on a plate. Rub lemon on the shot glass rim and dip in the mixture. - - Pour the jamun shot and serve chilled ☺️ . . . [jamun, shot, summer, drink, cool, chilled, drink, fun]

Tangy, crunchy and spicy Wai Wai chaat 😍 Ingredients: • 2 packs Wai Wai noodles • 1 boiled potato, chopped • 1 onion, finely chopped • 1/2 small raw mango, chopped • 1 tomato, chopped • 1 cucumber, peeled & chopped • 1-2 green/red chilies, chopped • 2 tbsp fresh coriander, chopped • Juice of half a lemon • Spice mix (from the Wai Wai packet) • ½ tsp chaat masala •. 1 cup puffed rice (kurmura) • A handful of nylon sev Method: 1. Crush Wai Wai noodles in the pack and empty them into a bowl. 2. Add chopped potato, onion, raw mango, tomato, cucumber, chilies, and coriander. 3. Squeeze in lemon juice and mix well. 4. Add the spice mix, oil, and chili powder from the packet. 5. Sprinkle chaat masala, puffed rice, and sev for crunch. 6. Toss everything well and serve immediately. Enjoy your crispy, tangy Wai Wai Chaat 💕 . . . [wai wai, chaat, sadeko, snack, no cooking, easy, spicy, Nepal, ipl, noodles, bhel]

Ragi & Rice Manni 🌾✨ A traditional Mangalorean sweet that’s rich, wholesome, and absolutely nostalgic 🤍 Ingredients: • 1.5 cups ragi (soaked 7–8 hrs) • 1 cup dosa rice (soaked 7–8 hrs) • 2 cups fresh grated coconut • 3 cardamom pods • ½ tsp salt • 1 cup water (for grinding, plus more as needed) • 3 cups water (for batter) • 2 cups jaggery • 1 cup water (for jaggery syrup) • 2–3 tsp ghee (for cooking) • 2–3 tbsp ghee (final addition) • 1 cup cashew nuts Method: 1. Grind soaked ragi + rice with coconut, cardamom, salt, and water into a fine paste. Strain well. Re-grind the residue with water and strain again until fully extracted. 2. Add 3 cups water to the extracted milk and keep aside. 3. In a pan, melt jaggery with 1 cup water on low flame. Strain and cool. 4. Heat a heavy-bottom kadai, add ghee and pour in the batter. Cook on low flame until about 50% thickened. 5. Add the jaggery syrup and cook, stirring continuously, till smooth and lump-free (30–35 mins). 6. Mix in ghee and cashews. 7. Transfer to a greased plate, spread evenly, and let it set for 2–3 hours (or overnight). 8. Cut into squares and serve ✨ . . . [udupi, mangalore, manni, ragi, rice, breakfast, sweet, halbai, halwa, healthy, authentic]

🥐 Egg Croissant Sandwich 😍 Servings: 3 large sandwiches Prep Time: 15 minutes Ingredients • 6 boiled eggs, chopped • 1 tbsp cheese spread • 1 tbsp Dijon mustard • 1 tbsp chipotle mayo • 1 tsp oregano seasoning • 1 tsp chili flakes • ¼ tsp salt • ½ tsp pepper powder • 3 tsp chopped fresh coriander • 1 large tomato, sliced • 1 onion, sliced into thin rings (soaked in ice water for 10 mins) • 1 ripe avocado, sliced • 3 fresh butter croissants • 3 romaine lettuce leaves • 3 cheese slices (cut into halves) Method 1. In a bowl, mix chopped eggs, cheese spread, mustard, chipotle mayo, oregano, chili flakes, salt, pepper, and coriander. 2. Slice each croissant in half. 3. Layer lettuce on the bottom half, then add the egg filling, avocado slices, onion rings, tomato slices, and half a cheese slice. 4. Cover with the top croissant half. 5. Serve immediately with chilled orange juice or any juice of your choice Enjoy ☺️ . . . [egg, croissant, sandwich, high protein, brunch, breakfast, easy, cafe style, summer]

Palakkad’s iconic Masala Soda 👀😋 Trust me, this one hits different 🌿🥛 Ingredients: 8-10 Curry leaves 1 inch Ginger 1-2 Green chilli 1/2 tsp Salt 1/2 Lemon juice 1 cup Curd - blend till smooth. - Add to the chilled club soda and enjoy ☺️ . . . [Palakkad, Kerala, easy, soda, curd, famous, cooler, chilled, drink, healthy, summer]

Summer drinks Ep 16- Taste of Tulunadu Padengi juice/green gram juice Whole moong juice is a traditional mangalorean healthy summer drink. This juice is a super coolant and is very helpful for the scorching summer. Do try it out and let me know how you like it Ingredients: 1 cup Whole moong dal (not soaked) 1 cup grated coconut/ thick coconut milk 1/2 cup jaggery (adjust to taste) 2 cardamom pods 1/4 tsp salt 5 cups of water Serve at room temperature or cold Enjoy ☺️ **Strain the juice if needed. . . . [summer, drink, vegan, healthy, refreshing, cool, easy, delicious, reels, trending, viral, green gram ]

🥪 High protein Chicken & Egg Sando perfect for the hot summer weather 😋 Ingredients: • 300 grams boneless chicken • 4 eggs • ½ cucumber (with skin, finely chopped) • 1 medium carrot (julienned or shredded) • ¼ cup spring onions (finely chopped) • ¼ cup fresh coriander (finely chopped) • ½ cup cream cheese • ½ cup low-fat mayonnaise (or substitute with hung curd) • 1 tsp freshly ground black pepper • ½ tsp salt (adjust to taste) • 1½ tsp rice wine vinegar • Milk bread / soft sandwich bread slices Method: 1. Boil the chicken in salted water for 18–20 minutes then drain and shred. 2. Boil eggs for 12 minutes peel and finely chop. 3. In a large bowl, add shredded chicken, chopped eggs, cucumber, carrot, spring onions, and coriander. 4. Add cream cheese, mayonnaise (or hung curd), black pepper, salt, and rice wine vinegar. 5. Mix everything well until fully combined. 6. Trim the crusts of the bread slices. 7. Spread a generous amount of the filling on one slice 8. Spread evenly and top with another. 9. Cut into halves and Enjoy . . . [sando, sandwich, egg, chicken, high protein, easy, summer, cooling, lunch, breakfast, brunch, spring]

Summer drinks Ep 15- Mathura ki Pede wali Lassi 🥛😋 Thick, creamy & unapologetically indulgent 💕 Ingredients: • 2 cups fresh curd • 1/4 cup chilled milk • 3 tbsp sugar(adjust to taste) • 3 malai/mawa peda • 1/2 cup crushed ice - Add everything into a matka or bowl. Whisk with mathni don’t use blender. - Top with kesar water and Crumbled Peda and enjoy ☺️ . . . [lassi, mathura, Peda, summer, chilled, cool, ice, easy, dessert, sweet, traditional, authentic, cooler, curd]

Bendekai Sasive is a beautiful summer recipe from Mangalore 😍 Its Light, cooling & super comforting 🌿 Ingredients: • 250g bendekai (okra/ladyfinger), washed, dried & sliced thin • 2–3 tsp coconut oil • 1 tsp split urad dal • ½ tsp mustard seeds (rai) • Few curry leaves, chopped • 1 tsp salt (adjust to taste) • Juice of ½ lemon For Coconut Paste: • 1½ cups fresh grated coconut • ½ tsp black mustard seeds • 2–3 green chilies • ¼ tsp turmeric powder • ½ cup water Other: • 2 cups fresh beaten curd • Salt to taste • Fresh coriander, chopped (for garnish) Method: 1. Heat coconut oil, add urad dal, mustard seeds & curry leaves. Let it splutter. 2. Add sliced okra + salt + lemon juice. Cook on high flame till non-sticky and slightly charred. Cool completely. 3. Grind coconut, mustard seeds, green chilies, turmeric & water to a smooth paste. 4. In a bowl, mix curd + ground paste + cooked okra. Adjust salt. 5. Garnish with coriander & serve with Steamed rice, papad, sandige & fried chilies 🤍 . . . [Bhindi, okra, ladyfinger, bendekayi, Vendakkai, Ventaykka, summer, curry, curd, easy, lunch, dinner, Udupi]

Summer drinks Ep 14- Rose Water Apple Cooler tastes like a cool summer breeze 🌸🥥☺️ Ingredients: • 9–10 red water apples (rose apples), chopped • 1 tender coconut water (approx. 350–400 ml) • 1–2 tsp honey (adjust to taste) • Juice of ½ lemon • 2 pinches of salt(don’t skip) • Ice cubes (for serving) optional Method: 1. Wash the water apples thoroughly and remove the top portion. 2. Cut into quarters and check for seeds. 3. In a blender, add tender coconut water, honey, and lemon juice. 4. Add the chopped water apples and blend until smooth. 5. Strain the juice (optional) 6. Add 2 pinches of salt and mix well. 7. Serve chilled over lots of ice and enjoy ☺️ . . . [rose water apple, juice, drink, healthy, traditional, rare, tropical, fruit, summer, cool, ice, easy]

Summer drinks Ep 13 - This is what summer dreams are made of 😋🥭🍹 Ingredients: 2 Mango purée 3 Mango diced 10 ice apple/ tadgola diced/ jelly 1/2 cup sago/ sabudana pearls (soaked 3hrs) - Boil for 10 minutes, drain and wash with cold water. 1/2 cup condensed milk/ sweetener of choice 2-3 cups Dairy or coconut milk Pinch of salt (optional) - Mix and chill for 2-3 hrs and serve. - Enjoy ☺️ . . . [mango sago, summer, drink, mango recipes, creamy, cool, chilled, viral]

Guava Ice Cream (No-Churn, Creamy & Naturally Pink)🍦😋😍 Ingredients: • 2 pink guavas (pulp scooped out, shells reserved) • 3 tbsp milk powder • 1 tbsp ripe pink dragon fruit (for natural colour) • 200 g fresh cream (25% fat – like Amul fresh cream) • ¼ cup condensed milk (adjust to taste) • ½ tsp vanilla extract • Kashmiri chilli powder (optional, for garnish) Method: 1. Cut the guavas, scoop out the soft pulp, and keep the shells aside. 2. Add the guava pulp to a blender along with milk powder and dragon fruit. Blend until smooth. 3. In a bowl, add fresh cream, condensed milk, and vanilla extract. Mix well. 4. Strain the blended guava mixture to remove seeds and get a smooth texture. 5. Whisk everything together until well combined. Taste and adjust sweetness if needed. 6. Pour the mixture into the reserved guava shells and fill to the top. 7. Freeze for 8–10 hours or overnight until set. 8. Cut into quarters and sprinkle Kashmiri chilli powder for a vibrant finish (optional). Enjoy ☺️ . . . [guava, ice cream, summer, cool, no churn, natural, coolant, frozen dessert, fruits]

Double mango Pani puri anyone? 🥭😋 Ingredients: To blend: 2 raw mangoes 1 ripe mango 1 inch ginger 4 green chilli 10-12 mint leaves 1/2 cup coriander 1 cup water Blend to fine paste. Sieve if needed. Transfer to a big bowl 1 tsp fennel seeds 1 tsp roasted cumin powder Salt as per taste 1 tsp black salt 3 tsp pani puri masala 1 tsp sugar/ jaggery 1/2 tsp chilli powder 3 cups water 2 scoops ice cubes 1/4 cup raw mango chopped 1 paprika chilli chopped 1/2 cup boondi To serve: Puri Boiled potatoes Ripe mango Raw mango Chopped onion Enjoy ☺️ . . . [mango, kachha Aam, Pani puri fusion, summer, drink, coolant, easy, spring, chilled]

Who needs a café brunch when you can create a fresh spring spread at home 🌿✨ - For the pesto pasta: blend basil, garlic, roasted pine nuts, olive oil, parmesan, salt and ice till smooth. Toss al dente spaghetti with sautéed spinach, cherry tomatoes, pesto and a splash of pasta water. Finish with lemon zest and toasted pine nuts. - For the salad: julienned carrots and orange segments tossed in a light dressing of mint, lemon juice, honey, olive oil, salt and pepper. - For the lemonade: muddle strawberries and basil, add lemon juice, sugar and chilled water. Serve over ice. Cooked using the Cello Portable Glaze Induction Cooktop & fry pan, served in the beautiful Cello Blue Designer Dinner Set with prep and storage using Cello Modustack jars & bowls perfect for bright brunch tables 💙 . . . [spring, pesto, pasta, spaghetti, strawberry lemonade, basil, salad, orange, cello, brunch, refreshing] . . #DesignerCrockery #MyDiningCompanion #CompanionForLife #MyMealCompanion #CelloGlassware

Fruity Tender Coconut Water Popsicles 🍊🥥🍓 Hydrating, naturally sweet & perfect for summer cravings Ingredients (makes 12-14 popsicles): • Fresh orange juice – from 2 oranges • Tender coconut water – about 2 cups • dragon fruit – ½ cup, chopped • Strawberries – ½ cup, chopped • Green grapes – ¼ cup, chopped • Black grapes – ¼ cup, chopped • Pomegranate pearls – ¼ cup • Blueberries – a handful • Ice apple (tadgola) – ½ cup, chopped • Salt – a pinch • Honey or sweetener – optional, to taste Method: 1️⃣ Cut and squeeze the juice from 2 oranges. Remove seeds and keep aside. 2️⃣ In a large bowl, add tender coconut water. 3️⃣ Add all the chopped fruits. 4️⃣ Pour in the fresh orange juice and add a pinch of salt. Mix gently.A tiny pinch of salt enhances sweetness and, as per traditional practice, helps prevent catching a cold 5️⃣ Taste and add honey or sweetener if needed. 6️⃣ Pour the mixture along with fruits into popsicle moulds. 7️⃣ Freeze overnight or until fully set. ✨ Demould and enjoy these refreshing, juicy pops whenever you feel like a healthy icy treat! . . . [popsicle, fruits, hydration, cold, summer, fun, colorful, easy, healthy, natural, ice cream, ice candy]

Ram Navami special Panaka 🌿 Ingredients: 1 ltr water 1/2 cup jaggery/gud (adjust to taste) 1/4 tsp cardamom/elaichi powder 1 tsp dry Ginger/ sonth powder 1/2 tsp black pepper/ Kali mirch powder 1/4 tsp salt (adjust to taste) Pinch of edible camphor (optional) 10-15 Holy basil/ Tulsi leaves - mix and let it sit for 1 hour. 1 lemon juice. - Mix well and strain. - Enjoy 😊 . . . [panaka, panakam, Shri Ram, traditional, drink, coolant, festive, ayurveda]

Who needs skincare when you can eat your glow? ✨ Vitamin C rich chatpata fruit chat 🍋🍍🥝🍋‍🟩🍊😍 Ingredients: • 2 pineapple slices, chopped • 1 small guava, chopped • 2 small mandarins, segments separated • 1 big orange, segments separated • 1 kiwi, chopped • ½–1 amla, finely chopped • ¼ tsp black salt • ¼ tsp white salt • ¼ tsp red chili powder • ¼ tsp chaat masala • Juice of ½ lemon For Green Chutney: • 2 garlic cloves • 1-inch ginger • 2 green chilies • 1 handful mint leaves • 1 handful coriander leaves • ¼ tsp cumin seeds • ¼ cup water Method: 1. Blend all chutney ingredients into a smooth paste. 2. In a bowl, combine all chopped fruits. 3. Add the spices, lemon juice, and 2–3 tbsp of the chutney. 4. Toss well and serve fresh. Enjoy ☺️ . . . [chaat, vitamin c, orange, skincare, healthy, fruits, summer, healthy, lemon, Amla, pineapple, chutney]

A light, Mildly spiced and Authentic Kolache Pohe perfect breakfast for summer 😍 Ingredients: • 1.5 cup thick flattened rice (jada poha) • 1.5 cup fresh coconut (grated) • 2 cups water (for coconut milk) • 2 tsp tamarind pulp • 1 tbsp jaggery • 2 green chili, chopped • 2 tbsp coriander leaves, chopped • Salt to taste For Tempering: • 1 tbsp oil • ½ tsp mustard seeds • ½ tsp cumin seeds • 1-2 dried red chilies • A pinch of asafoetida (hing) • Few curry leaves Method: 1.Rinse thick poha once, drain, and let it sit for 10 minutes. 2.Blend coconut with water, strain using a cloth, and extract thick coconut milk. 3.Add salt, tamarind pulp, jaggery, green chili, and coriander leaves to the coconut milk. 4.Heat oil, add mustard seeds, cumin seeds, dried chilies, hing, and curry leaves. Pour into the coconut milk mixture. 5. Add softened poha, mix well, and let it rest for 10 minutes before serving. Serve & Enjoy! A naturally cooling, mildly spiced dish perfect for summer mornings. . . . [poha, kolache pohe, Maharashtra, breakfast, summer, cooling, traditional, lunch, rice, coolant, easy, no gas]

Curd rice is the only food that can make you feel both full and light at the same time 😍😋 Ingredients: 2 cups cooked rice (at room temperature) 1/2 cup milk 1 & 1/2 cup fresh curd 1 raw mango grated 1/2 cup carrot grated 1/2 cup cucumber grated 1/2 cup pomegranate 1 green chilli finely chopped Salt to taste 1/4 cup coriander chopped For tempering: 1 tbsp coconut oil 1 tsp mustard seeds 1 tsp cumin seeds 2 tsp urad dal 10-12 cashews 3 dried red chillies 1 sprig curry leaves Serve with papad, pickle and chaas. Enjoy 😊 . . . [curd rice, easy, summer, cooling, ayurveda, traditional, coolant, rice, recipe, lunch, dinner, veggies]

Hot summer days = Chilled mango lassi 🥭🥰 You’ll need: 2 cups fresh chilled curd(homemade curd recipe on reels) 1 cup Kesar mango pulp 1/8 cup sugar (adjust to taste) 1 cup crushed ice 1 pinch saffron 1/4 tsp Elaichi powder (optional) Churn or blend to fine paste Top with Malai and saffron Chill for 2 hours and Enjoy☺️ . . . [mango, lassi, sweet, drink, Aam, summer, Aam Ras, cooler, cool, chilled]

✨ Sevai Barfi ✨ Ingredients: • 2 cup thin sewai • 1 tbsp ghee • 10–15 cashews • 10–15 almonds • 200–250 ml condensed milk • 2 tbsp milk powder • A pinch of elaichi (cardamom) powder • Edible silver vark (optional) 👩🏻‍🍳 Method: 1️⃣ Crush the thin sewai into small 1-inch or smaller pieces. 2️⃣ Heat ghee in a non-stick pan, add the sewai and roast on low flame for 6–7 minutes until crispy and aromatic. 3️⃣ Semi-coarsely grind cashews and almonds (do not make a fine paste). 4️⃣ Add the ground nuts to the roasted sewai and roast for 2 more minutes. 5️⃣ Add condensed milk, milk powder and elaichi powder. Mix well and cook for 3–4 minutes until the mixture comes together like a soft dough. 6️⃣ Transfer to a greased tray and spread evenly to about 2 cm thickness. 7️⃣ Let it set for 1 hour. Apply edible silver vark if using. 8️⃣ Cut into squares or desired shapes and serve. 🫙 Storage: • Stays fresh 2 days at room temperature • Up to 1 week in refrigerator . . . [sevai, sevaiyan, kheer, barfi, sweet, Eid, festival, mithai]

This chilled cucumber curd sandwich is my summer saviour 🌿😍🥪 protein rich as well 🌿 Ingredients • 1 cup fresh hung curd (not sour) • 1 tbsp plain mayonnaise • ½ to ¾ tsp garlic powder • ½ to ¾ tsp onion powder • ½ tsp pepper powder • ¼ tsp salt (adjust to taste) • ¼ cup chopped yellow bell pepper • ¼ cup chopped red bell pepper • ¼ cup chopped fresh coriander • 8–10 thin cucumber slices • 4 slices milk bread (crust removed) • For garnish: cucumber ribbons and cocktail sticks Method: - Mix hung curd, mayo, and seasonings till smooth. Add chopped peppers and coriander. - Spread a thick layer on bread, top with cucumber slices, and cover with another slice. - Cut in half. Garnish with cucumber ribbons and serve chilled. - Enjoy ☺️ . . . [cucumber, curd, cold sandwich, easy, chilled, healthy, no cooking, no gas, cafe style, summer]

Homemade Naturals style Chikoo ice cream with just 5 ingredients 🍨😍 1 cup full cream milk 1 cup fresh cream(I used Amul) 1 cup milk powder 1/2 cup sugar/ sweetener of choice - blend till smooth. - to the blended mix add 5-6 chikoos (deseeded) - blend till smooth. Pour into a container. - top with 2-3 chikoos chopped - cover and freeze 10hrs or overnight. - keep the ice cream from freezer to fridge for 30 minutes before serving. Enjoy 😊 . . . [ice cream, Chikoo, sapota, cool, frozen dessert, homemade, easy, cooler, summer, dessert, chilled, fruits]

Summer drink ep 12- Tender coconut Kulukki You’ll need: 2 cups tender coconut water 1/4 tsp salt 2-3 tsp sugar 2 slit green chilies 1/2 lemon juice Lots of crushed ice (optional) 3 tbsp Sabja/basil seeds 1/2 lemon slice Enjoy ☺️ . . . . . . [nimbu pani, kullukki sherbet, summer drinks, cooler, lemon juice, healthy, viral, tender coconut]

I’m on a tropical vacation, even though I’m just sitting on my couch 🍚 🥭😍 Ingredients: For Sticky rice: 1/2 cup Sticky rice Water for steaming 1/4 cup Sugar 1/2 tsp Salt 200 ml Coconut milk Coconut topping sauce: 150ml Coconut milk 1/4 tsp Salt 3 tbsp sugar 1 tsp Corn starch For garnish: Crispy Mung bean Sliced mangoes Enjoy ☺️ . . . [mango, sticky rice, pudding, Aam, sweet, Thailand, seasonal, summer, refreshing, coconut, milk]

Quick & Easy Chicken Korma 🍛😍 ✅ Ingredients • Chicken curry cut – 1 kg • Coriander powder – 3 tsp • Red chilli powder – 1½ tsp • Cumin powder – ½ tsp • Biryani masala powder – 3 tsp • Salt – 1tsp or to taste • Turmeric powder – ½ tsp • Onion (thinly sliced) – 2 medium • Fried onion (birista, crushed) – 2 handfuls • Mustard oil – 2–3 tbsp • Besan (chickpea flour) – 2–3 tsp • Lukewarm water – 1 cup • Lemon juice – ½ lemon • Fresh coriander – 2 tbsp chopped 👩🏻‍🍳 Method: 1️⃣ In a large bowl, take cleaned chicken and add coriander powder, chilli powder, cumin powder, biryani masala, turmeric and salt. 2️⃣ Add sliced onions, crushed berista and mustard oil.Mix everything well and marinate for 15–20 minutes. 3️⃣ Heat a kadai on high flame and transfer the marinated chicken.Sauté on high flame for 5 minutes. 4️⃣ Reduce the flame to low, cover and cook.Stir occasionally to prevent sticking. 5️⃣ Cook covered for 15–18 minutes until: • Chicken releases moisture • Onion melts completely into gravy 6️⃣ In another pan, dry roast besan on low flame for 1–2 minutes until aromatic and lightly golden. 7️⃣ Add roasted besan and 1 cup lukewarm water to the curry. Mix immediately to avoid lumps. 8️⃣ Cover and cook for 5 more minutes until oil floats on top. 9️⃣ Finish with lemon juice and fresh coriander.Mix gently and serve hot. 🍚 Best served with rice, roti, naan or paratha. . . . [chicken, korma, qorma, Lucknow, Indian, curry, easy, quick, lunch, dinner, high protein, no fuss, meal]

Mixed fruit sago - A bowl full of summer freshness ☀️😍 Ingredients: • 1 apple, finely chopped • ½ cup pomegranate pearls • ½ cup black grapes, sliced • ½ cup green grapes, sliced • 1 cup ice apple (tadgola), chopped • 1 cup strawberries, chopped • 1 cup ripe mango, chopped • 2 cups boiled sabudana (sago) • ¼ cup strawberry syrup (homemade or store-bought) • ½ cup sabja seeds (basil seeds), soaked for 10 minutes • ¼ cup condensed milk/ sweetener of choice • 1 cup crushed ice(optional) • 500 ml chilled milk Method: - Soak sabudana in enough water for 4–5 hours. - Boil it in sufficient water for about 10 minutes until translucent. - Drain and immediately soak in ice-cold water to stop further cooking. - Drain again before using. - In a large mixing bowl, add chopped fruits - Add the prepared sabudana along with soaked sabja seeds. - Pour in strawberry syrup, condensed milk, crushed ice, and chilled milk. - Mix everything gently until well combined. - Serve immediately for the best taste and texture. You can refrigerate and serve chilled, but it is best consumed within 3–4 hours as the milk may spoil if stored longer. . . . [sago, fruits, mango, strawberries, chilled, drink, cooler, sabudana, summer, coolant, easy, no fuss, healthy]

Summer drink ep 10- Natural hair care is not just oils… it’s also nutrition 💚 Ingredients (for concentrate cubes): • 500 g fresh amla, deseeded and sliced • 150 g fresh turmeric root, washed, peeled and chopped • 1 big handful fresh curry leaves • 2 tsp black peppercorns • Juice of 2 lemons • ¼ cup water (for blending) For daily drink (1 serving): • 2 small frozen concentrate cubes • 15–20 soaked aliv / halim (garden cress) seeds • 1 cup hot water • 1 tsp ghee Method: 1️⃣ Add amla, fresh turmeric, curry leaves, black pepper, lemon juice and a little water into a blender. Blend until smooth. 2️⃣ Strain the pulp or use a slow juicer to extract a thick concentrated juice. 3️⃣ Pour the juice into an ice tray and freeze overnight to form wellness shot cubes. To prepare the drink: 4️⃣ Add 2 small cubes of the frozen concentrate into a glass. 5️⃣ Add overnight-soaked aliv seeds. 6️⃣ Pour 1 cup hot water over it and add 1 teaspoon ghee. 7️⃣ Mix well and drink warm. This combination of iron-rich ingredients, vitamin C, and healthy fats helps better nutrient absorption for hair health. ✨ A nourishing daily drink rich in vitamin C, iron and natural antioxidants that help support hair strength and overall wellness. . . . [hair fall, drink, elixir, health shot, wellness, hair strength, hair growth, healthy, ayurvedic, hairfall, hair care]

9 summer drink recipes in 1 reel, love this new Instagram feature 😍 Tap on any reel to see the full recipe video . . . . . [drink, summer, reel, new feature, viral, trend, cooler, mocktails, Instagram]

A traditional way to stay cool this summer ☀️🥛 This saunf sharbat premix is soothing, refreshing and gentle on the stomach 😍 Summer drink ep 9- Saunf Sharbat Premix + 2 Cooling Drink Recipes 🌿 Saunf Premix Powder: ½ cup dried fennel seeds 1 cup palm rock sugar (or regular mishri) 5 green cardamom pods 10–12 black peppercorns - Grind everything into a fine powder. - Strain if needed for a smoother texture. - Store in an airtight container for up to 1 month at room temperature or 2–3 months in the refrigerator. ~Saunf Sharbat (Water Version) 5–6 ice cubes 5–6 fresh mint leaves (torn) 1 big tsp saunf premix ¼ tsp black salt 1 tbsp soaked basil seeds (sabja) 1 big tsp soaked gond katira Juice of ½ lemon Chilled water to top - Mix well and serve immediately. ~Saunf Milk Cooler (Milk Version) 5–6 ice cubes 1 tbsp soaked basil seeds 1 tsp soaked gond katira 1½ tsp saunf premix Chilled milk to top - Mix and enjoy chilled ☺️ . . . [saunf, fennel, drink, thandai, milk, cooler, coolant, ayurvedic, traditional, summer, cooling, Thanda, gond katira, sabja, basil]

Summer drink ep 8- Anar Shikanji 😋🍹 You’ll need: 1 cup pomegranate pearls/ anar 10 mint leaves - muddle them 1/2 cup crushed ice For shikanji masala powder: 2 tsp Bhuna jeera powder 2 tsp saunf powder 2 tsp chaat masala powder 1 tsp black salt - mix well and add 1 tsp to the serving glass 1/2 lemon juice 1-2 tsp sugar powder/ sweetener of choice Top with chilled water For garnish: Lemon slice Pomegranate pearls . . . [summer, drink, shikanji, sherbet, cooler, pomegranate, easy, coolant , non alcoholic, vegan, mocktail, anar]

An easy homestyle mushroom curry that comes together in just 20 minutes🍄😍 Ingredients: • 500g button mushrooms, halved (or quartered if large) • 300 g fresh curd (not sour) • 1 tbsp roasted besan (chickpea flour) • 1/2 tsp chilli powder • 1 & 1/2 tsp coriander powder • 1/2 tsp cumin powder • 1 tsp kitchen king masala • 1 tsp salt • ¼ tsp turmeric powder • 1 tsp ginger garlic paste • 1/2 tsp kasuri methi For tempering: • 2 tsp oil • 1 tbsp butter • ½ tsp cumin seeds • 10–12 garlic cloves, finely chopped • 1 onion, finely chopped To finish: • 1 tsp sugar (or sweetener of choice) • 3 green chillies, slit • ¼ tsp garam masala • 2 tbsp fresh cream • Fresh coriander leaves Method 1. In a bowl, whisk the fresh curd until smooth. Add roasted besan, chilli powder, coriander powder, cumin powder, kitchen king masala, salt, turmeric, ginger garlic paste and kasuri methi. Mix well until lump free. 2. Add the mushrooms and coat well in the marinade. 3. Heat oil and butter in a pan. Add cumin seeds, chopped garlic and onion. Sauté on low–medium heat until the onion turns soft and pink (do not brown). 4. Add the marinated mushrooms and sauté on high heat for 2 minutes. Reduce heat, cover and cook for 10–12 minutes, stirring occasionally. No water needed. 5. Add sugar, green chillies and garam masala. Mix gently. 6. Garnish with fresh cream and chopped coriander. Serve hot with rice, phulka or roti and onion salad. . . . . [mushrooms, curry, easy, lunch, dinner, quick, brunch, curd, summer, recipe, Indian]

Summer drinks ep7- Sun, Kajari, Musk- melon trio you didn’t know you needed 🍹 Ingredients • 1 cup musk melon flesh • 1 cup kajari melon flesh • 1 cup sun melon flesh • Melon balls (from all 3 melons) • 1 cup coconut milk • 2-3 tbsp condensed milk/ sweetener of choice • Lots of ice cubes Quick Recipe 1. Scoop some melon balls from all 3 melons and set aside. 2. Blend the remaining melon flesh until smooth. 3. In a bowl, mix the melon juice, coconut milk, condensed milk, and melon balls. 4. Add lots of ice, stir, and serve immediately. **Best enjoyed fresh or within 30 minutes. . . . [summer, drink, melon, musk melon, cool, cooler, vegan, coconut milk, easy, refreshing]

Fresh, creamy oat milk at home in just 5 minutes🥛 No soaking, no straining just oats, water and the Atomberg Cold Press Juicer doing the work. A simple dairy-free milk that’s perfect for coffee, smoothies, cereals, or just a refreshing glass on its own. Ingredients • 1 cup rolled oats • 4 cups water Method 1. Assemble the Atomberg Cold Press Juicer – align the filter and lock it, place it in the chamber, attach the auger, set it on the base unit, then attach the hopper and rotate to lock. 2. Add the rolled oats into the juicer. 3. Gradually pour in the water. start with 2 cups, then add the remaining 2 cups. 4. Switch it on and let the juicer work. The pulp collects separately while the oat milk gathers inside. 5. Open the spout and collect the fresh oat milk. 6. Transfer to a bottle and refrigerate for up to 1–2 days or pour a glass and enjoy fresh. . . . [oats milk, vegan, juicer, blender, easy, quick, no fuss, milk, coffee]

One bite and you’re back to those childhood days 🫠 Soft, chewy, sweet-tangy Kavit (wood apple) candy - pure nostalgia 🤍 Ingredients: 2 medium wood apples (kaith/kavit) 1 cup water 1 cup jaggery (grated) ½ tsp black salt 1 tsp roasted cumin powder 1 tsp dry ginger powder (saunth) ½ tsp red chilli powder Powdered sugar for coating Method: - Break open the wood apples using a heavy object and scoop out the pulp. - Transfer to a bowl, add 1 cup water and squeeze well with your hands. Strain to remove the fibrous parts. - Transfer the strained pulp to a non-stick pan and switch on the heat. - Add jaggery and cook until it melts. Add black salt, roasted cumin powder, dry ginger powder and red chilli powder. - Cook on medium flame, stirring continuously, until the mixture thickens, leaves the sides of the pan and forms a dough-like consistency (about 15–20 minutes). - Transfer the mixture onto a greased tray or parchment-lined tray and spread into a thin layer. - Let it rest for 30 minutes, then scoop small portions and roll into balls. - Coat the balls in powdered sugar so they don’t stick together. - Store in a sterilized glass jar at room temperature. Keeps well for up to 1 month. . . . [candy, homemade, sweet, tangy, nostalgic, old days, kids, memories, old times, candies, fruits, summer]

Summer drink ep 6- Healthy Orange mojito 🍊🍹 You’ll need: 2-3 Orange/Tangerine 10 mint leaves - Muddle In a serving glass add ice 1 tsp honey/ sweetener of choice Muddled juice Top with club soda Garnish with mint and orange wedge Enjoy ☺️ . . . . [drink, orange, mojito, cooler, cool, summer, mocktail, refreshing, fizz]

Save this! This is how you make melt-in-the-mouth dahi vada without frying 😍 Ingredients Dahi Vada Masala • 7–8 mint leaves • 1 tsp cumin seeds • ½ tsp ajwain • 1½ tsp black peppercorns • 4–5 dried red chilies • 1 tsp black salt powder • 1 tsp chaat masala Vada Batter • 2 cup urad dal (soaked 5 hrs) • 5–6 ice cubes • ¼ cup cold water • 1 tsp ginger paste • 1 tsp green chilli paste • 1 tsp salt • Oil (for appe pan) Soaking Water • 1 litre warm water • 1 tsp salt • ½ tsp hing • 2 tbsp curd Sweet Dahi •. 1kg fresh curd • 1 cup sugar/ sweetener of choice (adjust to taste) For Plating • 2 tbsp strawberry puree + 1 cup curd (for pink dahi) • Tamarind-date chutney • Coriander-mint chutney • Prepared dahi vada masala • Pomegranate pearls Method 1. Masala Dry roast mint leaves on low heat until crisp. In the same pan roast cumin, ajwain, peppercorns and red chilies for 1–2 minutes. Cool and grind. Mix with black salt and chaat masala. 2. Batter Grind soaked urad dal to coarse paste. Add ice cubes and cold water and grind until smooth. Transfer to a bowl, add ginger paste, green chilli paste and salt. Whisk with hand for about 10 minutes until light and fluffy. A drop of batter should float in water. 3. Cook Vadas Brush an appe pan with oil. Add small portions of batter and cook covered on low-medium heat, flipping in between, until cooked through and fluffy. 4. Soak Mix warm water, salt, hing and curd. Add the vadas and soak for 2–3 hours. 5. Sweet Dahi Whisk curd with sugar and rest for 30 minutes until sugar dissolves. Do not use a blender. 6. Assemble Squeeze excess water from vadas and add them to the sweet dahi. Let them soak in the dahi for 3–4 hours in the fridge. 7. Plating Arrange vadas, drizzle pink strawberry dahi, add tamarind chutney, green chutney, prepared masala and pomegranate pearls. Serve chilled. . . . . [Dahi Bhalla, Dahi Vada, curd, yogurt, Holi, sweet, non fried, easy, sweet, sugar, festive, chaat]

Summer drinks ep5- Infused water🍷 Stay cool, stay hydrated 😍 You will need: 2 ltrs filtered water Washed veggies: 2 inch Peeled and chopped ginger 1/2 Peeled and chopped beetroot 1 Sliced cucumber 1 Sliced lemon Handful fresh mint leaves 1 tbsp basil/sabja seeds - Let it infuse for at least 4 hrs or over night. - Can be refrigerated for 4 days. - Enjoy and stay hydrated ☺️ . . . [hydration, water, infused water, fruits, veggies, cucumber, cool, summer, drink, hydrate, color, natural]

Summer drinks Ep-4 Rabdi Thandai 🥛This Holi, serve thandai the royal way Ingredients: For the Thandai Paste: • 20 whole cashews • 20 almonds • 20 pistachios • 2 tbsp poppy seeds • 15 white or black peppercorns • 3 tbsp watermelon seeds (magaj) • 1½ tbsp fennel seeds • 2 tsp dried rose petals • 3–4 green cardamom pods • 15–20 saffron strands • 2 cups water (for soaking) For the Rabdi Thandai: • 1 cup chilled milk (for blending) • 1 litre very chilled milk • 1½ cup prepared thandai paste • 1 cup Rabdi (store-bought or homemade) • ¾ tsp mishri (adjust to taste) • 1/2 tsp dried ginger powder • ¼ tsp freshly grated nutmeg (jaiphal) • Few extra saffron strands • Rose buds for garnish Method: 1. Soak all the thandai paste ingredients in 2 cups water for at least 5 hours. (You can use the soaking liquid, but I prefer not to as I feel it slightly alters the taste.) 2. Drain and transfer everything into a blender. Add 1 cup chilled milk and blend into a very fine paste. If needed, sieve but if blended well, no need. 3. In a large bowl, add 1 litre very chilled milk. Mix in 1½ cup of the prepared thandai paste. 4. Add Rabdi, Mishri (adjust since rabdi already has sweetness), dried ginger powder, nutmeg, and a few saffron strands. 5. Mix really well until smooth and creamy. 6. Pour into serving glasses, garnish with rose buds, and serve chilled. **Avoid adding ice to prevent dilution use properly chilled milk instead. Can be prepared in advance and refrigerated. . . . . [thandai, rabdi, Holi, drink, festive, color, cool, summer, milk, dry fruits, kesar, bhang, healthy]

Summer drinks Ep-3 Naturally coloured flavourful chaas 😍 1. Classic White Chhaas • 1 cup curd • 1 small green chili • ½ inch ginger • ½ tsp black salt • ½ tsp jaljeera powder • ¼ cup cucumber (chopped) • 1 cup cold water • Ice cubes 2. Strawberry Chhaas • 1 cup curd • 4–5 fresh strawberries (chopped) • ½ tsp black salt • 1 tsp kokum extract • 1 cup cold water • Ice cubes 3. Kiwi Chhaas • 1 cup curd • 1 kiwi (peeled and chopped) • 1 small paan leaf (torn) • 4–5 mint leaves • ½ tsp roastedcumin powder • ½ tsp black salt • 1 small green chili • 1 cup cold water • Ice cubes 4. Blueberry & Grape Chhaas • 1 cup curd • 6–7 blueberries • 5–6 black grapes • ½ tsp roastedcumin powder • 4–5 mint leaves • 1 small green chili • ½ tsp black salt • 1 cup cold water • Ice cubes 5. Mango Pineapple Chhaas • 1 cup curd . 1 mango • ¼ cup pineapple (chopped) • ½ inch ginger • 1 small green chili • ½ tsp black salt • 1 cup cold water • Ice cubes 6. Carrot Chhaas • 1 cup curd • ¼ cup carrot (chopped) • ½ tsp lemon juice • ½ inch ginger • ½ tsp roastedcumin powder • ¼ tsp black pepper powder • ½ tsp black salt • 1 cup cold water • Ice Enjoy these vibrant chhaas , stay hydrated, take care of your skin, and Happy Holi ☺️ . . . [holi, chaas, color, colour, rang, hydration, cool, drink, summer, refreshing]

Summer drinks ep2- Tadgola/ Ice apple cooler 🍹😍 Ingredients: 5 Fresh tadgola (ice apple) – chopped into small pieces 2 cups Tender coconut water 1/2 lemon juice 2 tsp Desi khand/ sweetener of choice A pinch of salt Mix and enjoy fresh ☺️ . . . [tadgola, talgol, ice apple, drink, cooler, healthy, cold, coolant, fruits]

Zhanzhanit Kolambi Hirva Masala 🍤 in just 20 minutes 😍 Ingredients: • 400g prawns (cleaned, deveined, deshelled) • 3 tbsp oil (divided) • 2 medium onions (1 sliced, 1 finely chopped) • 2–3 green chillies • 7–8 garlic cloves • 2-inch ginger • ½ cup fresh coriander leaves (loosely packed) • ¼ cup water (for grinding) Spices: • ¼ tsp turmeric • ½ tsp salt (or to taste) • 1 tsp Malvani masala • ½ tsp red chilli powder • ¼ tsp garam masala • ½ tsp chicken masala • Juice of ½ lemon • Fresh coriander for garnish Method: 1️⃣ Heat 3 tsp oil in a small pan. Add sliced onion and sauté on low flame until light golden-pink (5–7 mins). Add green chillies, garlic & ginger. Cook 5 mins more. Cool slightly. 2️⃣ Grind this mixture with fresh coriander and ¼ cup water into a smooth green paste. 3️⃣ In a kadai, heat remaining oil. Add chopped onion and sauté till pink (not brown). 4️⃣ Add prawns, turmeric & salt. Sauté 1 min, cover and cook 6–7 mins on low. 5️⃣ Add prepared green paste + all dry spices. Adjust salt. Cover and cook on low till oil floats on top. (Add water and cook for 5 more minutes for thin curry) 6️⃣ Add lemon juice, mix well and switch off flame. Garnish with coriander. Serve hot with chapati or steamed rice, raw onion & extra lemon on the side. . . . [prawns, kolambi, curry, Maharashtrian, authentic, rassa, malvan, Indian food, lunch, dinner, protein]

Try this easy Mawa Malpua this Holi 😍 Ingredients: Into the blender: 1/2 cup mawa/khoya (unsweetened) 1 cup warm milk 6 strands saffron 1/4 tsp cardamom powder 1/2 tsp fennel seeds 1/2 cup all purpose flour 1 tbsp semolina 1 tsp curd 1/4 tsp baking powder - Blend and let it rest for 30 minutes. - Hear ghee in a flat bottom pan and pour a ladle full of batter. - Cook over medium heat 2 minutes each side it until light golden. For the sugar syrup: 1 cup sugar 1/2 cup water 7-8 strands saffron 4 cardamom pods crushed - cook 5 minutes on high until 1 string consistency. - Coat the prepared Malpua in hot chasni and enjoy ☺️ . . . [holi, Mawa, Malpua, sweet, dessert, mithai, malpuri, ghee]

Summer drinks ep1- Gond katira Sharbat 🍹😍 -Rich content of calcium and magnesium -Essential minerals for maintaining strong bones -Nourish the scalp and hair follicles. - Super cooling for our body. Recipe: 8-10 pieces of Gond katira - Soak in water for 4-5 hrs or overnight 4 tsp sabja/basil seeds - Sosk in water for 10-15 mins - into a glass add 3 tsp Soaked Gond katira 2 tsp Soaked sabja seeds 5-6 fresh Mint leaves 2 cups Tender coconut water pinch of Roasted cumin pwd pinch of Salt Add ice if required Mix well and enjoy ☺️ ** Drink 2-3times in a week. . . . [drink, gond, katira, coolant, cool, healthy, water, summer]

Sweet, spicy, smoky and tangy in one bite… Kumro Bhorta! Ingredients • 300g pumpkin (peeled, deseeded & sliced) • 5-6 tsp mustard oil (divided) • 10–12 garlic cloves • 4 dry red chillies • 1 tsp cumin seeds • 1 small onion (sliced) • 1 medium raw onion (sliced) • 2–3 green chillies (chopped) • ¼ tsp turmeric powder • Salt to taste • ¼ cup water • ¼ cup fresh coriander (chopped) • Juice of ½ lemon Method: 1️⃣ Heat 2 tsp mustard oil. Sauté garlic until lightly cooked, then add dry red chillies and cook till crisp. Remove, add salt & mash well. 2️⃣ In a pan, heat oil add cumin seeds. Once spluttered, add sliced onion & green chillies. Sauté till soft (not brown). 3️⃣ Add pumpkin, turmeric & salt. Sauté 1–2 mins. Add ¼ cup water (don’t mix), cover & cook 8–10 mins till soft. Cool slightly. 4️⃣ Add cooked pumpkin to the garlic-chilli mash. Add sliced raw onion, coriander & lemon juice. Mash well using hands and shape into a bharta ball. ✨ Drizzle a little of the flavoured mustard oil on top and serve hot with steamed rice. . . . [kumro, bhorta, Bharta, pumpkin, Bengali, vegetarian, vegan, easy, quick, lunch, dinner]

Let’s make Fluffy pancakes in just 15 minutes 🥞🍓 Recipe: In a bowl add 2 Egg yolks 2 tbsp Milk 1/2 tsp Vanilla extract 3 tbsp All purpose flour 1/2 Baking powder - Mix well and set aside. - In another bowl add the separated 2 egg whites Pinch of salt 1 tsp white vinegar - beat for 30 seconds. 1/4 cup fine sugar - add gradually while whipping the egg whites. - whip until sugar is completely incorporated and soft peaks form. - mix some of the egg white meringue into the yolk batter. - transfer the yolk batter into egg white meringue and gently fold in until just combined. - transfer into a pipping bag or use a ice scoop. - grease the pan lightly with oil or butter. - pipe or pour the batter. Place a bowl of water to create steam. - cover and cook on very low flame For 1-2 minutes on each side. - serve with toppings of your choice. - I added sugar powder, whipped cream, strawberry sauce and fresh strawberries ** strawberry sauce reel pinned on my profile . . . [strawberry, pancake, breakfast, easy, brunch, baking,quick]

My go-to lazy day comfort bowl - Chilli Garlic Egg Rice 🌶️🧄🍳 Ingredients: • 6 Kashmiri red chillies (soaked in warm water 1 hr) • 12–15 garlic cloves, peeled • 5–6 tsp chilli-soaked water • 2 tbsp oil (coconut oil works great) • 1 sprig curry leaves • 1 medium onion, julienned • 2–3 tsp chilli garlic paste (from above) • 3 eggs • 2–3 cups cooked fluffy rice • Salt to taste • Fresh coriander to garnish • Optional: Half-boiled / half-fried egg for topping Method: 1. Blend soaked chillies, garlic & chilli water to a slightly coarse paste. 2. Heat oil in a pan, add curry leaves & onion. Sauté till light golden. 3. Add 2–3 tsp chilli garlic paste, cook on low–medium ~2 mins till raw smell goes. 4. Crack in eggs, scramble and cook through. 5. Add cooked rice & salt. Toss well on high heat 1–2 mins. 6. Garnish with coriander. Top with a half-fried egg if you like. Done! 🔥 . . . [garlic, chilli, fried rice, South Indian, rice recipes, lunch, dinner, tiffin, easy, quick]

No sugar Healthy Fruit custard 🥝🍍🍈🍇🍌🍎 You’ll need: 1 cup makhana 1 cup warm milk - soak makhana in warm milk for 20 minutes - Into the blender add Soaked makhana 1 banana 5 cashews 5 almonds 3 dates/ sweetener of choice 2 tsp saffron water - Blend until smooth - In a big bowl add fruits of choice. I added Pineapple Pitaya Grapes Kiwi Papaya Banana Pomegranate Prepared custard - Give it all a good mix. - enjoy as is or chilled ☺️ . . . [ fruit, custard, Maha Shivratri, festive, easy, healthy, cooling]

Why buy mascarpone when you can make it fresher and at half the price at home? Ingredients • 3 cups fresh cream (full-fat, 30–35% fat) • 2 teaspoons lemon juice Method 1. Pour the fresh cream into a saucepan and heat on low flame. 2. Stir occasionally and let it come to a gentle simmer do not boil. You’ll see tiny bubbles forming on the sides. 3. Add 2 teaspoons lemon juice and mix once. 4. Within 10–15 seconds, the cream will slightly curdle and form light foam. Turn off the heat immediately. 5. Place a strainer over a bowl and line it with a cheesecloth or muslin cloth. 6. Pour the warm cream mixture into the cloth. 7. Let it cool to room temperature slightly, then cover and refrigerate overnight (8–12 hours). 8. Next day, discard the strained liquid (whey). What remains is thick, smooth mascarpone cheese. Notes • Use full-fat cream only for best texture. • Do not overheat or boil, or the cheese may turn grainy. • Stays fresh in the refrigerator for 1 week in an airtight container. . . . [Tiramisu, mascarpone, cheese, Italian, homemade, easy, quick, dessert, strawberry]

Strawberry Tiramisu is love at first bite 🍓 Ingredients For the Cream Layer * 300 ml whipping cream * 300 g mascarpone cheese (homemade or store-bought) * ¼ tsp fresh vanilla seeds (or 1 tsp vanilla extract) * ¼ cup strawberry sauce For the Soaking Syrup * 1 cup strawberry syrup * 2 tsp lemon juice * ¼ cup water For Layering * 18–22 ladyfinger biscuits (approx., depending on tin size) * 1–1½ cups fresh strawberries, sliced For Topping & Garnish * ½ cup freeze-dried strawberry powder * Fresh whole strawberries * Mint leaves * Edible flowers (optional) Method 1. Prepare the Cream�In a large bowl, whip 300 ml whipping cream until soft peaks form.�Add 300 g mascarpone cheese, vanilla seeds (or extract), and ¼ cup strawberry sauce.�Whip again until stiff peaks form. Do not over-whip. Keep aside. 2. Prepare the Syrup�In another bowl, mix 1 cup strawberry syrup, 2 tsp lemon juice, and ¼ cup water. Stir well. 3. First Layer�Quickly dip each ladyfinger biscuit in the strawberry syrup for 3–4 seconds (avoid oversoaking).�Arrange them in a single layer in a rectangular or square tin. 4. Cream Layer�Spread a generous layer of the mascarpone cream mixture over the biscuits and level evenly. 5. Strawberry Layer�Add a full layer of fresh sliced strawberries over the cream. 6. Repeat Layers�Dip another batch of ladyfingers in syrup and place as the second biscuit layer.�Top with the remaining mascarpone cream and smooth the surface. 7. Chill�Cover and refrigerate overnight or for at least 7–8 hours until fully set. 8. Final Topping�Once set, sieve ½ cup freeze-dried strawberry powder generously all over the top for a vibrant finish. 9. Garnish & Serve�Decorate with fresh strawberries, mint leaves, and edible flowers.�Cut into neat squares and serve chilled. . . . [valentines, Valentine’s Day, strawberries, tiramisu, dessert, sweet, easy, Italian, no bake, quick, delicious]

Cooling, healing, and absolutely delicious Bael Sherbet Ingredients: 1 ripe bael 500ml water -break open the bael fruit. Remove the pulp and transfer to a bowl. - add water gradually and mash the pulp. - Strain the juice to remove fibre and seeds. To the pulp add 250-300 ml water 2 tbsp jaggery (optional) 1/2 tsp Bhuna jeera pwd 1/2 tsp Black pepper pwd 1/2 tsp Black salt Mix well - Enjoy fresh **Bael is naturally cooling, so it’s best served without ice . . . [mahashivratri, Bael, fruit, sherbet, drink, healthy, traditional, festive]

Obsessed with this viral dumpling bowl🍲 No wrapping, no effort, just steam and eat. And trust me, it tastes incredible 😋 Ingredients • 500 g chicken mince • 8 garlic cloves, finely chopped • 1 inch ginger, grated • 1 cup spring onion (greens + whites), chopped • 1 tsp freshly crushed pepper • ½ tsp salt • ¼ tsp stock powder / aromatic powder (optional) • 1 tsp rice vinegar • 3 tsp light soy sauce • 1 tbsp sesame oil • Rice papers (cut into 4 quarters each) • ¼ cup water For Topping • Chilli oil • Spring onion greens Method: - In a bowl, mix chicken mince with garlic, ginger, spring onions, pepper, salt, stock powder, rice vinegar, soy sauce, and sesame oil until well combined. - Cut each rice paper into 4 quarters. Dip 4 quarters in water for 10–12 seconds to soften. - In a ceramic soup bowl, add 2 big spoons of chicken filling and level it. Place the softened rice paper over it. - Add 2–3 more spoons of filling, level again, and top with another layer of softened rice paper. - Pour about ¼ cup water into the bowl and steam on medium-low heat for 20 minutes. - Top with chilli oil and spring onion greens. Let it cool for a minute — it’s juicy, piping hot, and ready to enjoy! . . . . [chicken, viral, dumpling, bowl, momo, easy, high protein, lunch, dinner, quick]

Strawberry season doesn’t last long… so I make my jam, syrup & sauce for my drinks and desserts 🍓🍓😍 Strawberry Syrup: Ingredients • 2 cups cups chopped strawberries • 2 cups sugar Method: - Layer strawberries and sugar in a glass jar (3-4 layers). - Close lid and refrigerate overnight. - Strain next day. clear syrup collects at the bottom. - Transfer to a sterilized bottle and refrigerate. Shelf life: 4–5 months. ************ Strawberry Jam: Ingredients • 2 cups chopped strawberries • ¼ cup sugar/ sweetener of choice • 1 tsp lemon zest • 2 tsp lemon juice Method: - Cook strawberries and sugar on low heat, stirring until thick. - Add lemon zest and lemon juice, mix and switch off heat. - Cool and store in a sterilized jar in the fridge. Shelf life: Up to 2 months. ************ Strawberry Sauce: Ingredients • 2 cups chopped strawberries • ¼ cup sugar/ sweetener of choice • 2 tsp lemon juice Method: - Cook strawberries and sugar on medium-low heat until soft and bubbling. Takes about 7-10 minutes. - Blend smooth, add lemon juice, and switch off heat. - Cool and store in a sterilized bottle in the fridge. Shelf life: About 2 months. 🍓 . . . [strawberry, strawberries, syrup, jam, sauce, sweet, easy]

refreshing Grape lemonade🍇🍸 Ingredients: 2 cups Green grapes (washed) 10 mint leaves 1 lemon juice 2-3 tbsp sugar/ sweetener of choice 1/4 tsp salt Ice 1 cup water - Blend and use as is or strain. - pour into a serving glass along with ice - Top it with club soda - Enjoy ☺️ . . . [grapes, lemonade, drink, non alcoholic, easy, refreshing, sparkling, soda, summer]

Spicy, garlicky and so satisfying 😋 Palak ulli karam with ghee and rice and I’m sorted 🫠 Ingredients: For Grinding • Onion – 3 medium, roughly chopped • Garlic – 10–12 cloves, peeled • Tamarind – small piece (1/4 lemon size) • Turmeric powder – ¼ tsp • Kashmiri red chilli powder – 2 tsp • Salt – ½ tsp (or to taste) For Tempering • Coconut oil – 3 tbsp • Cumin seeds – ½ tsp • Urad dal – 1 tsp • Dried red chillies – 2 • Curry leaves – 2 sprigs • Asafoetida (hing) – ¼ tsp • Spinach (Palak) – 300 g, finely chopped Garnish • Fresh coriander – 2 tbsp, chopped Method: 1. Blend onion, garlic, tamarind, turmeric, chilli powder, and salt into a coarse paste. 2. Heat coconut oil in a pan. Add cumin, urad dal, red chillies, curry leaves, and hing. Sauté 1 minute. 3. Add the ground paste and cook on medium-low heat 5–7 minutes until oil separates. 4. Mix in chopped spinach, cover, and cook 7–8 minutes until soft. 5. Sauté 1 minute, garnish with coriander, and switch off heat. Serve hot with steamed rice, papad and a little ghee if desired. . . . [palak, ullikaram, chutney, curry, Andra, south Indian, easy, lunch, dinner, quick]

This is my go to carrot salad when I want something creamy full of flavour yet healthy 🥕😍 Ingredients • Orange carrots – 3 medium, thinly sliced • Red onion – 1 small, thinly sliced • Strawberries – 5-6 sliced • Garlic – 4 cloves, grated or crushed • Spring onion greens – 1/4 cup , chopped • Cashews – 10–15 chopped (Peanuts can also be added or replaced) Dressing • Peanut butter – 2 tbsp • Greek yogurt / Thick curd – 5 tbsp • Rice vinegar – 1 tsp • Salt – ¼ tsp (adjust to taste) • Light soy sauce – 2 tsp • Chili oil with chili crisp – 1 tsp • Honey – 1 tsp • Dijon mustard – ½ tsp Method 1. In a large bowl add sliced carrots, onion and strawberries. 2. Add grated garlic, spring onion greens and chopped cashews/peanuts. 3. Add all the dressing ingredients on top. 4. Close the lid (or use a spoon) and shake/toss really well until everything is nicely coated. 5. Serve fresh and chilled. Crunchy, creamy, sweet & spicy salad ready! . . . [carrot, salad, strawberry, onion, peanut butter, protein, vitamin C, healthy, fiber rich]

The paratha that stole the show in my recent mutton kalimirch video 😄 P.S. Excuse my voice, I’m recovering from a viral 🤍 Ingredients • 2 cups maida (all-purpose flour) • Slightly less than 1 cup water (room temp) • ½ tsp salt • Ghee – for layering & cooking Method 1. Mix maida and salt. Add water gradually and knead into a soft dough. Cover and rest at least 2 hours. 2. Grease the counter with ghee. Take a dough ball, roll slightly, then stretch it thin with your hands. 3. Apply ghee all over. Fold one side to the center, then the opposite side over it. Repeat from top and bottom to form a square. Roll into a spiral ball and roll thin again. 4. Cook on a hot tawa, apply ghee on both sides and flip a few times until golden and layered. Crispy outside, soft inside laccha paratha ready. . . . . [lachha paratha, roti, easy, bread, naan, breakfast, lunch]

Hyderabad’s Famous Shahtoot Malai 😍 Ingredients: 1 liter full-fat milk ½ cup condensed milk 1.5 cup fresh mulberries (shahtoot) 2-3 tbsp thick rabdi (for topping) 2-3 earthen bowls (kasora) (optional, for setting) Instructions: - Boil full-fat milk and let it cool slightly. - Refrigerate overnight to allow a thick layer of malai (cream) to form on top. - Carefully scoop out the malai and transfer it to a bowl. - Add condensed milk to the malai and mix well until smooth and creamy. - Add fresh shahtoot (mulberries) to the mixture. Lightly crush a few to give the dessert a beautiful lavender hue. - Pour the mixture into earthen bowls (kasora) for an authentic touch. - Top with a generous layer of thick rabdi. Refrigerate for at least 2-3 hours until set. - Enjoy this chilled, creamy Shahtoot Malai before the mulberry season ends! ** This is a rich and indulgent dessert, best enjoyed occasionally 😊 . . . . [mulberry, Hyderabad, mithai, sweet, traditional, authentic, fruits, cream]

Crunchy. Spicy. Naturally fermented 😋 My kind of vegetarian Kimchi 🥕🫜🍎 Ingredients • Red table radish – 500 g • Salt – 2 tbsp (for radish) • Carrots – 3, julienned • Spring onion greens – 250 g Rice Paste • Water – 1 cup • Sugar – 1 tbsp • Rice flour – 2 tbsp Blended Paste • Apple – ½ • Spring onion bulbs – 4–5 • Red onion – ½ • Ginger – 2-inch piece • Garlic – 10 cloves Seasoning • Gochugaru – 7–8 tbsp (or Kashmiri chilli powder) • Salt – 1 tbsp • Light soy sauce – 2 tbsp Method 1. Add 2 tbsp salt to the cubed radish, mix well, and rest for 1 hour until it releases water. 2. Drain, rinse 3 times with plain water, then squeeze and pat dry using a clean cloth. 3. In a bowl, add radish, carrot juliennes, and spring onion greens. 4. For the rice paste, mix water, sugar & rice flour in a pan. Cook on low flame, stirring, until thick (5–7 minutes). Cool slightly and add to the veggies. 5. Blend all paste ingredients into a smooth paste and add to the bowl. 6. Add gochugaru, salt, and soy sauce. Mix well using gloves. 7. Transfer to a sterilised jar, pressing tightly to remove air bubbles. 8. Cover and ferment at room temperature for 2 days. 9. Refrigerate and enjoy for up to 1 month. . . . . . [kimchi, fermented, radish, Korean, pickle, carrot, spring onion, gut friendly, easy, healthy]

Strawberry yogurt Bites 🍓🍓😋 Recipe: 2 cups Hung curd/ Greek yogurt 3 tbsp Honey 3 cups Chopped strawberries - Mix thoroughly - Add scoops of mixture over lined sheet - Freeze overnight. In a Heat proof bowl add 1 cup Dark chocolate 1 tsp Coconut oil - Melt the chocolate over double boiler or microwave. - let the melted chocolate cool for 5 minutes over room temperature. - Dip the yogurt clusters and Coat evenly - Freeze for a few minutes - Enjoy!☺️ . . . . [strawberry, Frito, yogurt, frozen, dessert, strawberries, healthy, sweet, easy]

Winter special Hari lehsun/ garlic green ki sabji 😍 Recipe: 300g Hari Lehsun/Green garlic - Remove the roots, wash and rinse. - Chop it finely. - In a kadai add 213 tsp Oil 1/4 tsp Hing 1 Onion chopped - Saute 1 minute and add chopped Hari Lehsun - Saute 2-3 mins 1/4 tsp Turmeric 1/2 tsp Salt 1 tsp Chilli pwd 1 & 1/2 tsp Coriander pwd 1/2 cup Water - Cook for 2 mins - Serve with roti or paratha. - I served it in traditional way with bajra roti, jaggery, raw onion, white butter and red chilli chutney. - Enjoy ☺️ . . . [green garlic, garlic, desi, organic, regional, healthy, winter, traditional, sabzi, recipe, easy]

Who said healthy can’t be delicious? This Juicy Malai Chicken Roast is air-fried, protein-rich, and absolutely addictive! 🍗 😍 Ingredients: • 500g skinless chicken thighs • 1 tsp ginger garlic paste • ½ cup curd • ¼ cup fresh cream • 1 tsp red chili flakes • 1½ tsp coriander powder • ½ tsp cumin (jeera) powder • ½ tsp kasuri methi • ½ tsp black pepper powder • ¼ tsp garam masala • ½ tsp chaat masala • 1 tsp salt (adjust to taste) • 1 tsp oil • ¼ cup chopped fresh coriander Method: 1. In a bowl, mix chicken with all the ingredients. 2. Marinate for at least 30 minutes. 3. Place chicken in an air fryer basket. 4. Air-fry at 190°C for 9 minutes. 5. Flip and cook for another 9 minutes, or until cooked through. 6. Serve hot with onion salad (sliced onion + salt + red chili + lemon + coriander) #summer #rainy #chicken #airfried #airfryer roast healthy . . . . [chicken, roast, malai, Airfried, healthy, protein, easy, quick, lunch, dinner]

🍓 High Protein Gut friendly Strawberry Chia Pudding Ingredients • Fresh strawberries – 2 cups, washed • High-protein curd – 3 tbsp • Milk – 1½ cups • sweetener of choice/Honey – 2 tsp • Chia seeds – 1½ tsp per jar • Sliced strawberries – for topping Method 1. Add strawberries, curd, milk, and honey to a blender. 2. Blend until smooth and creamy. 3. Add chia seeds to serving jars. 4. Pour the strawberry milk mixture over the chia seeds and mix lightly. 5. Cover and refrigerate overnight (or at least 6–8 hours). 6. Next day, top with fresh sliced strawberries and serve chilled. Enjoy ☺️ . . . . [strawberries, chia seeds, pudding, healthy, breakfast, high protein, easy, brunch, quick]

Let’s make Bihari Chicken curry 🍗 😋 Recipe: 1 kg Chicken 1 tsp Salt/ namak 1/2 tsp Turmeric/ haldi - Marinate for 1 hr - In a kadai add 1/4 cup Mustard oil/ sarso tel Marinated chicken - fry the chicken on high 2- 3 mins. Remove the chicken and keep it aside. - In to the same oil add 1 tsp cumin/ jeera seeds 4 cloves/ laung 3 green cardamom / choti elaichi 1 black cardamom / badi elaichi 1 inch mace / javitri phool 2 bay leaves / tej patta 3 dried red chillies/ sukhi lal mirch 1 stick cinnamon/ dalchini 4 sliced onion/ pyaaz 2 whole Garlic bulbs/ sabut lehsun - Sauté for a minute - Cover& cook 8-10 mins. Stir in between. 2 tsp ginger garlic/ adrak lehsun paste 2-3 Green/ hari chillies 2 tsp Red chill/ Lal mirch pwd 2 tsp Coriander/ Dhania pwd 1 tsp Cumin/ jeera pwd 1 tsp Garam masala pwd Half cooked chicken Salt to taste - Cover & cook 5 mins 2 cups Hot Water 1 tsp Kasuri methi 1/4 cup Fresh Coriander - Cook 5 mins on high and garnish with more chopped coriander. - Enjoy with hot rice or roti ☺️ . . . [chicken, high protein, curry, easy, Bihari, lunch, dinner, quick, one pot, meal]

Quick 1 Pot High-Protein Paneer Soya Rice Bowl 💬 Comment “BOWL” and I’ll DM you the full recipe + kettle link 🔗 Made using this affordable Cellecor Multi-Cook Kettle * Easy temperature control * 2.2L capacity, ideal for one-pot meals, quick recipes, small kitchens & travel 🤍 *Ingredients* For Sichuan Paneer & Soya gravy • Paneer – 300 g, cubed • Soya chunks – 2 cups, soaked & squeezed • Oil – 2 tsp • Butter – 1 tbsp • Garlic – 7–8 cloves, finely chopped • Green chilli – 1, finely chopped • Onion – 1, cubed • Multicolour bell peppers – 1 cup, cubed • Water – 1 cup • Tomato ketchup – 2 tsp • Schezwan sauce – 3 tsp • Coriander powder – ½ tsp • Salt – ½ tsp (or to taste) • Fresh cream – ¼ cup For Herbed Rice • Butter – 1 tbsp • Chilli flakes – 1 tsp • Italian dried herbs – 1 tsp • Spring onion greens – ½ cup, finely chopped • Cooked & cooled basmati rice – 2 cups • Soy sauce – 2 tsp • Salt – to taste • Fresh coriander – 2–3 tsp finely chopped . . . . . [paneer, curry, one pot, rice bowl, easy, lunch, dinner, creamy, cheese, high protein, meal, quick] #cellecor #multicookkettle #onepotcooking #protein #easymeals

Easy 30 minutes Mushroom masala 🍄😍 Recipe: 500g Mushroom (washed and cut into big pieces) 300g Fresh curd 2 tsp Ginger garlic paste 1/2 tsp Turmeric 1 tsp Garam masala 1 tbsp Coriander pwd 1 tsp Cumin pwd 2 tsp Meat masala 1 tsp salt(adjust to taste) 7 onions deep fried until crisp (grind into paste) 4 green chillies chopped Handful of fresh coriander chopped - Mix and marinate for 10 minutes. - In a heavy bottom pan add 2 tbsp mustard oil 1 Bay leaf 1 Star anise 1 Mace 2 Small cardamom 1 Big cardamom 1 stick Cinnamon 4 Clove 1 tsp Cumin seeds 2 tsp Kashmiri Chilli pwd - sauté for a minute. - add marinated mushrooms. - Sauté in high for 1 minute. - Cover and cook on low flame for 7-10 minutes. - add 1/2 tsp kasuri methi and fresh coriander. - Enjoy with Roti, paratha or Rice ☺️ . . . . [Mushroom, pepper, masala, curry, one pot, easy, lunch , dinner, vegan, vegetarian, quick]

Fiery spicy and super easy Garlic Rice 🔥🧄😍 Recipe: 7 Peeled Garlic 1 tsp Cumin seeds 1 tsp Salt Crush well 1 tsp Kashmiri Chilli pwd 1 tsp Garam masala 1/4 Turmeric Crush until smooth - In a heavy pan add 1 tbsp Oil Prepared paste - Sauté for a minute. 2 cups Cooked and cooked rice 1 tsp Lemon juice Coriander leaves Salt if needed. - Serve hot and enjoy ☺️ . . . . [rice, spicy, garlic, lunch, dinner, one pot, Indian, traditional, hot]

A rich, soft, melt-in-the-mouth Sankranti special Mawa Chikki 🎋🌾😍 Ingredients: For roasting & grinding • Peanuts – 1 cup • Makhana (fox nuts) – 3 cups • White sesame seeds (til) – 1 cup • Desiccated coconut – ½ cup • Edible gum (gond) – 4–5 tsp • Ghee – 1 tsp (for frying gond) For jaggery base • Ghee – 1 tbsp • Jaggery (chikki jaggery or any jaggery) – 1½ cups • Fennel seeds (saunf) – 1 tsp • Unsweetened khoya / mawa – 1 cup For garnish • Sliced pistachios – 2–3 tbsp Method: 1. Dry roast peanuts in a pan on medium heat for 3–4 minutes until they turn dark and aromatic. Transfer to a cloth, cover and rub to remove skins. Discard skins and keep peanuts aside. 2. In the same pan, dry roast makhana for 2–3 minutes until lightly golden and crisp. Add to the peanuts. 3. Dry roast sesame seeds for 2–3 minutes. Add desiccated coconut and roast together till lightly golden. Add to the same tray. 4. Heat 1 tsp ghee, add gond and fry till puffed and crisp. Remove excess ghee and add to the tray. Let everything cool completely. 5. Grind the roasted mixture in 5–6 batches, pulsing 3–4 times each, to get a coarse crumbly texture (not powder). Keep aside. 6. In a pan, heat 1 tbsp ghee and add jaggery. Let it melt on medium heat. Add fennel seeds and unsweetened mawa. Cook on low heat until the mawa melts into the jaggery. 7. Switch off the heat. Add the coarse nut-makhana mixture and mix quickly till everything is evenly coated. 8. Transfer to a greased tray, spread evenly and press lightly.Top with sliced pistachios and press again. 9. Cut into squares or diamonds while warm. Let it set for 15 minutes, then remove and store. 10. You can Store in an airtight container for up to 3 days. . . . . [makar, Sankranti, lohri, bihu, festival, ladoo, til Gul, chikki, sweet, healthy, calcium, authentic, traditional]

If you love subtle flavours with depth, this Kali Mirch Mutton is for you 😍😋🤌🏻 Ingredients • Mutton – 1 kg • Oil – 2 tbsp • Black peppercorns – 10 • Cloves – 2 • Green cardamom – 2 • Cinnamon – 2-inch piece • Cumin seeds – ½ tsp • Onions – 2 finely sliced • Ginger-garlic paste – 1 tbsp • Turmeric powder – ½ tsp • Salt – 1 tsp (or to taste) • Thick curd (beaten) – 400 g • Garlic – 10–12 cloves sliced • Coriander powder – 1 tsp • Cumin powder – 1 tsp • Fennel powder – 1 tsp • Chaat masala – 1 tsp • Crushed black pepper – 2 tbsp or more • Fresh cream – 1/2 cup • Green chillies – 2 chopped • Fresh coriander – for garnish • Lemon juice – ½ lime Method: - Heat oil in a deep kadai and add whole spices along with sliced onions and cook 5–7 minutes till soft and pink. - Add mutton, turmeric, salt and ginger-garlic paste. sauté on high heat for 5 minutes. - Switch off the heat, let it cool for 2 minutes, then add beaten curd and mix well. - Turn the heat back on, cover and cook for 20–25 minutes, stirring in between, until the mutton is almost done. You can also pressure cook at this point for 3 whistles. - Add garlic, coriander powder, cumin powder, fennel powder, chaat masala and crushed black pepper and mix well. - Pour in fresh cream, cover and cook 5 minutes till slightly thick and oil separates. - Finish with green chillies, coriander and lemon juice. - Serve hot with lachha paratha, naan or rice, onion and lemon wedges. Enjoy ☺️ . . . [mutton, spice, pepper, creamy, curry, masala, meat, easy, dinner, lunch, recipe]

Mumbai Street style Tawa pulao 😍 Recipe: Water (enough to cook rice) 2 tbsp Salt 1 tsp Haldi 1 & 1/5 cup Soaked basmati rice - Cook until 100% done - Drain and let cool - In a big flat tava/pan add 2 tbsp Oil 2 tbsp Butter 1 tsp Cumin seeds 2 Onions chopped Saute for 2-3 mins until til onions are soft 1/4 cup Green beans 2 Tomato chopped 1/2 cup Green peas - Cook for 5 minutes 1/4 cup Capsicum 1/4 cup Carrots 1/4 cup Beetroot Salt - Cook 2-3 minutes - In a blender add 10 Soaked Kashmiri chillies 10 Garlic pods 1/4 cup Water - Blend to fine paste - Add the Preparedd paste over the veggies along with 1 tsp Dhania pwd 1/2 Jeera pwd 2 tsp Pav bhaji masala 1/4 tsp Haldi 1- 2 cup Water - Mash and cook for 4-5 mins - Add Cooked and cooled rice 1/2 Lemon juice 1/2 tsp Garam masala Handful of Fresh coriander - Mix well and turn off the heat. - Serve with raita, green chutney, sliced onion and lemon wedges. Enjoy ☺️ . . . . [rice, pulao, Mumbai, street food, lunch, dinner, easy, pav bhaji, winter, comforting, quick]

Spicy chilli guava chaat and Kolkata style guava chaat 😋 Spicy chilli guava: - Wash and chop 1 guava into big pieces - Into a bowl add Chopped guava 1/2 Kashmiri Red chilli pwd 1/2 tsp Chaat masala 1/4 tsp Black salt Pinch of sea Salt 1/2 tsp Roasted cumin pwd 1 tsp Powdered sugar - Mix and toss to coat well and enjoy ☺️ Kolkata style guava chaat: In a mortar and pestle or mixer jar add 1-2 green chillies 1 inch ginger 1/4 cup chopped coriander leaves 1/4 tsp salt - pound to make paste - into a bowl add 1 chopped guava Preparede chilli coriander paste 1/2 tsp Chaat masala 1/4 tsp Kashmiri Red chilli pwd 1/4 Black salt 1 tsp Powdered sugar 2 tsp Mustard paste/ kasundi 1/2 Lemon juice - mix to coat and enjoy ☺️ . . . . [winter, fruits, guava, chaat, chilli, spicy, vitamin C, healthy, fresh, easy, breakfast, snack]

Strawberry Vanilla Milkshake🥤🍓 Ingredients • 10–12 medium strawberries • Water (for washing) • 1 tsp vinegar • 1 tsp baking soda • 2 tsp sugar (adjust to taste) • 300 ml cold milk • 1 scoop vanilla ice cream • Extra vanilla ice cream & sliced strawberries (for topping) Method: - Add strawberries to a bowl of water. - Add vinegar and baking soda, mix well, and let them sit for 2 minutes. - Drain and rinse thoroughly with fresh water. - Add the cleaned strawberries, sugar, cold milk, and vanilla ice cream to a blender. - Blend until smooth and creamy. - Pour into a glass, top with more vanilla ice cream and sliced strawberries, and serve chilled. , . . . [strawberries, milkshake, smoothie, strawberry, winter, cafe, recipe, drink, easy, healthy, protein]

Winter special Matar ki Nimona is a must 🫛😍 Ingredients For the green paste (chutney): • Fresh coriander – 1 handful • Ginger – 2-inch • Garlic – 8 cloves • Green chillies – 2–3 • Water – ¼ cup For the gravy base: • Mustard oil – 4 tsp • Cumin seeds – 1 tsp • Asafoetida – ¼ tsp • Dry red chillies – 2 • Fresh green peas (whole) – 1 cup • Tomatoes (finely chopped) – 1 large For the peas paste: • Fresh green peas – 450 grams (Do not add water while grinding) For frying: • Mustard oil – for frying • Potatoes – 2 medium, cut into wedges • Moong dal/urad dal vadi – 1 handful Final seasoning & cooking: • Hot water –750 ml • Salt – 1 tsp(or to taste) • Turmeric powder – ¼ tsp • Garam masala powder – ½ tsp For garnish: • Fresh coriander leaves Method 1. In a small mixer jar, add coriander leaves, ginger, garlic, green chillies, and water. Grind into a smooth paste. Set aside. 2. Heat mustard oil in a kadai. Add cumin seeds, hing, and dry red chillies. Sauté for 10–15 seconds until aromatic. 3. Pour in the prepared green paste. Add 1 cup whole fresh green peas and cook on low heat for 3–4 minutes, stirring gently. 4. Add chopped tomatoes, mix well, cover, and cook until tomatoes turn soft and mushy. 5. Grind 450 g fresh green peas in a larger mixer jar without adding water. The paste will be slightly coarse.this is perfect for Nimona. 6. Heat mustard oil in a separate pan. Add the ground peas paste and sauté on low to medium heat for 10–12 minutes, stirring continuously until the raw smell disappears, the colour changes slightly, and the mixture becomes a bit dry. 7. Add the roasted peas paste to the tomato gravy. Mix well. 8. Pour in hot water, mix and bring to a boil. 9. In mustard oil, fry potato wedges until crispy. Fry moong dal vadi until golden brown. 10. Add fried potatoes and vadi to the curry. Add salt, turmeric, and garam masala. Mix, cover, and let it simmer for 5–7 minutes. 11. Garnish with fresh coriander leaves. Serve hot with rice, roti, or paratha. . . . . [matar, fresh, green, peas, winter, curry, regional, authentic, gravy, greens, Nimona, easy]

Carrot Kanji, a delicious winter probiotic drink that’s best for your gut health. 🥕🥕🍷 Ingredients : 250gm black carrots, peeled, sliced, and chopped into 1-inch pieces 1 tbsp small mustard seeds (rai) 1 tsp black peppercorns 2 pinch of hing (asafoetida) 1 tsp salt 1 tsp black salt 1 litre water Method: * Start by peeling carrots. * Slice and chop them into 1-inch pieces. * And add these into a clean glass jar. * In a blending jar, add mustard seeds (rai), black peppercorns, and asafoetida (hing). * Blend until you have a fine powder. * Add the prepared spice powder into the jar along with salt and black salt * bring 1 liter of water to a boil. * Once it starts to boil, turn off the heat and let it cool for 10 minutes. * Pour the water into the jar * Give everything a good mix * Cover the jar with a muslin cloth and secure it. * Let the jar sit on your kitchen counter for 3 days to ferment. * After 3 days, mix the contents of the jar again. * And Your Carrot Kanji is ready to be enjoyed. * You can drink it as is or chilled for a refreshing probiotic boost. * Enjoy ☺️ . . . . [gut, health, kanji, carrot, beet root, drink, skincare, winter, probiotic]

Turkish Chicken 😍Not authentic, but it’s definitely delicious! 😅 Ingredients: Boneless Chicken- 600 grams Ginger Garlic paste - 1 tbsp Curd - 1/4 cup Tomato puree/paste - 2 tsp Chilli powder- 1 tsp Cumin powder- 1 tsp Garam masala - 1/2 tsp Black pepper powder- 1/2 tsp Oregano - 1 tsp Salt - 1 tsp For sauce: Butter - 3 tbsp Refined flour - 2 tbsp Milk - 1 1/2 cup Black Pepper - 1/2 tsp Salt - 1/2 tsp For cooking: Oil - 3 tbsp Mozzarella Cheese - 1/4 cup Chilli flakes, Chopped Coriander for Garnishing Enjoy ☺️ . . . . [Chicken, easy, cheese, quick, meal, creamy, comforting, winter]

Cold weather, warm Gajar ka halwa, happy heart 💕😍 Ingredients • Red carrots (Delhi gajar) – 1.5 kg, peeled & grated • Ghee – 2 tbsp • Full-fat milk – 1.5 litres, hot • Sugar – 2 cups (adjust to taste) • Cardamom powder – ½ tsp For dry fruits tadka • Ghee – 1 tsp • Cashews – ½ cup • Almonds – ½ cup • Pistachios – 1/2 cup For garnish (optional) • Unsweetened khoya/mawa – as required • Silver vark – optional Method 1. Heat a heavy-bottom kadai and add 2 tbsp ghee. 2. Add the grated carrots and sauté on high heat for 5–7 minutes, stirring continuously. 3. Pour in the hot milk and cook on high for 5 minutes. 4. Cover and cook on medium-low heat for 20–30 minutes, stirring occasionally, until the milk is completely absorbed and the carrots are soft and cooked through. 5. Add cardamom powder and sugar. Mix well and cook for 10 minutes until the halwa thickens and turns glossy. 6. In a small pan, heat 1 tsp ghee, add cashews, almonds, and pistachios, and sauté for 1 minute until lightly golden. 7. Add the fried dry fruits to the halwa, mix well, and switch off the heat. 8. Garnish with unsweetened khoya/mawa and silver vark if using. Enjoy warm or cold ☺️ . . . . [winter, halwa, Gajar, kheer, easy, comforting, veggie, lunch, new year, party, sweet, mithai]

Quick 20 minutes Creamy Garlic Mushrooms on Herb Rice 🍄 😍 Ingredients For Creamy Garlic Mushroom: • 2 tsp butter • 2 tsp oil • 5–6 garlic cloves, chopped • 1 onion, chopped • 400 g button mushrooms, quartered • 1 cup mixed bell peppers (red, yellow, green), chopped • Less than ½ tsp salt (adjust to taste) • ½ cup milk • ¼ cup fresh cream • 1 tsp oregano • 1-2 tsp chili flakes • 1/2 tsp pepper powder • 1/4 tsp Aromat/stock powder) • 2 tsp Schezwan sauce • Fresh coriander (for garnish) For Herb Rice: • 2 tsp butter • 1 tsp oil • 1 tsp chili flakes • 1 tsp mixed Italian herbs • 2–3 cups cooked basmati rice (cooled) • ¼ tsp salt (to taste) • Fresh coriander 👩‍🍳 Method Creamy Garlic Mushroom: 1. Heat butter and oil in a pan. Add chopped garlic and onion; sauté for 1–2 mins. 2. Add mushrooms and bell peppers; sauté for 5 mins. Add salt, cover, and cook for another 5–6 mins. 3. Add milk, cream, oregano, chili flakes, pepper, Aromat, and Schezwan sauce. Mix well. 4. Simmer for a minute. Garnish with fresh coriander. Herb Rice: 1. Heat butter and oil in a pan. Add chili flakes and Italian herbs; sauté for 30 seconds. 2. Add cooked rice, salt, and fresh coriander. Toss well and cook for 5–6 mins. 🍽 Serving Suggestion - Shape the rice into a ring using a small bowl in the center (like a volcano). - Remove the center bowl and pour the creamy mushroom gravy in the middle. - Enjoy hot with your favourite drink ☺️ . . . . [mushroom, creamy, sauce, easy, lunch, dinner, new year, rice, herb]

Mushroom Donne Biryani 🍄🌿 Flavour packed and one-pot 😍 Ingredients: – 400g mushrooms (quartered) – 1 cup jeerasar rice (washed) – 2 tbsp ghee – Whole spices: 1 bay leaf, 2 green cardamom, 1 star anise, 4 cloves, 1” cinnamon – 1 onion (finely chopped) – 1 tomato (chopped) – ¼ tsp turmeric, 1/2 tsp pepper, 1 tsp coriander powder – 1/4 tsp garam masala, 1 tsp biryani masala – 1 cup water, ½ lemon, salt to taste Green paste: – 4 green chillies – 7 garlic cloves – 2” ginger – ½ handful mint leaves – 1 handful coriander leaves – ¼ cup water Method: -Heat ghee, sauté whole spices + onion till pink. -Add green paste → cook 3–4 mins. -Add tomato, cook 2 mins. -Add mushrooms + salt, cook covered for 5–7 mins. -Add dry spices, mix well. -Pour water, lemon juice, adjust salt. -Add rice. mix, cover & simmer 12-15 mins till done. -Fluff & serve with onion lachha + masala raita! - Enjoy ☺️ . . . [winter, mushroom , pulao, biryani, easy, comforting, vegan, veggie, lunch, new year, party, protein]

Classic kadhi pakora, but with palak & paneer for extra flavour and protein. Winter comfort at its best😍🥬 Ingredients For Palak Paneer Pakoda * Paneer – 300 g, cut into small cubes * Fresh spinach (palak) – 400 g, finely chopped * Besan (chickpea flour) – 1½ cups * Green chillies – 2, finely chopped * Ginger-garlic paste – 1 tsp * Coriander leaves – ¼ cup, finely chopped * Kasuri methi – 1 tsp, crushed * Red chilli powder – 1 tsp * Cumin powder – ½ tsp * Salt – 1 tsp (or to taste) * Baking soda – ¼ tsp * Water – about 1–1¼ cups, as needed * Oil – for deep frying For Kadhi * Thick curd (dahi) – 400 g * Besan (chickpea flour) – ¾ cup * Turmeric powder – 1 tsp * Water – 1 litre or as needed * Salt – ½–1 tsp, to taste * Jaggery – 1 tsp,(optional) For Kadhi Tempering * Mustard oil – 3–4 tbsp * Fenugreek seeds (methi dana) – 1 tsp * Cumin seeds – 1 tsp * Green cardamom – 2 * Bay leaf – 1 * Green chillies – 3–4, slit * Dry red chillies – 2 * Fresh ginger – 2-inch piece, grated Final Tadka * Ghee – 2 tsp * Dry red chillies – 2 * Asafoetida (hing) – ½ tsp * Kashmiri red chilli powder – 1 tsp Method (Short & Crisp) 1. Pakoda Batter: In a bowl, mix chopped spinach, paneer, green chillies, besan, spices, coriander and ginger-garlic paste. Add water gradually to make a thick, scoopable batter. 2. Fry Pakodas: Heat oil on medium-low. Drop small portions of batter and fry till golden and cooked through. Drain and keep aside. 3. Kadhi Base: Whisk curd, besan, and turmeric till smooth. Add water and mix well. 4. Cook Kadhi: Heat mustard oil, add whole spices and grated ginger. Lower flame, add curd mixture slowly while stirring continuously. Cook 10-15 minutes till slightly thick. 5. Finish Kadhi: Add salt, jaggery, and fried pakodas. Simmer for 5 minutes. 6. Tadka: Heat ghee, add dry red chillies, hing, and Kashmiri chilli powder. Pour over kadhi. 7. Serve: Garnish with fresh coriander. Serve hot with jeera rice, lachha onions, and papad. . . . . [winter, pakora, kadhi, palak, paneer, easy, comforting, vegan, veggie, lunch, new year, party, protein]

Sankranti special Gur Makhana 😍🌿🌾🎋 Ingredients: * 100 gm Makhana (Fox Nuts) * 1.25 cups Jaggery * 2 tbsp Sugar * 2 tbsp Sesame Seeds * 1/4 cup Roasted Peanuts, crushed * 1 tbsp Ghee * 2 pinch Baking Soda * 3 tsp Water * 1 tsp Saunf (Fennel Seeds) Instructions: * Over low heat, roast the Makhana for 10-12 minutes or until they become crispy. Set aside. * In the same pan, roast white sesame seeds over low heat for about 1 minute. Set aside. * Roast peanuts for 2-3 minutes. Allow them to cool, then remove the skin. Crush them using a mortar and pestle or coarsely grind in a mixer grinder using the pulse mode. * In a heavy-bottomed pan, add jaggery, sugar, water and fennel seeds. Melt the mixture over low heat, stirring continuously to prevent sticking. * Once melted, add ghee to the jaggery syrup. Stir for 2-3 minutes. * Add baking soda to the mixture and continue stirring for 1 minute. * To check the caramel add a tsp of syrup in cold water. The strings should turn crispy and break easily. * Now, add the roasted Makhana to the jaggery syrup. Mix well until the Makhanas are evenly coated with the syrup. * Sprinkle the roasted sesame seeds and crushed peanuts over the coated Makhanas. Mix thoroughly. * Transfer the mixture to a plate greased with ghee. Ensure an even spread and press it down gently with a spatula. * Allow the Makhana Chikki to cool completely. * Once cooled, Store the Makhana Chikki in an airtight jar. It stays fresh for up to 10 days. * Enjoy ☺️ . . . [trial, Makhana, gud, viral, Makar Sankranti, sweet, healthy, winter, crispy, crunchy, easy]

Creamy, Soothing, comforting bowl of Khao Suey 🍜❄️ For the Curry Base: • 2 tbsp oil • 2 carrots, cubed (large pieces) • 1 cup French beans, chopped • 4–5 baby corns, chopped • 400 g mushrooms, sliced For the Paste (to be blended): • 15–20 coriander stems • 6 garlic cloves • 1-inch piece of ginger • 2 green chillies • 1 cup water To Cook Further: • 1 tsp salt (adjust to taste) • 2 tbsp chickpea flour (besan) • 1 tsp coriander powder • 1 tsp turmeric powder • 3 cups water • 1 tsp sugar • 1 tsp stock powder For Coconut Slurry: • 1 tsp corn flour • 2 tsp coconut milk Final Addition: • 1 cup coconut milk To Serve: • Cooked vegetables • Cooked noodles • Fried onions • Roasted peanuts • Fried garlic chips • Fresh coriander leaves • Fried noodles • Chopped spring onions • Lemon • Chilli oil Method: 1. Sauté carrots, beans, baby corn (3–4 min), then mushrooms (2–3 min). 2. Blend coriander stems, garlic, ginger, chillies, and water. Add to veggies with salt. Cook covered (7–10 min). 3. Add chickpea flour, spices. Sauté (5 min). Add water, cook (5–7 min). 4. Stir in coconut slurry, coconut milk, sugar, stock powder. Cook (3–4 min). 5. Serve with noodles. Garnish with toppings and chilli oil enjoy ☺️ . . [winter, khao suey, noodle, soup, easy, comforting, vegan, veggie, lunch, new year, party, protein]

This winter, with fresh seasonal vegetables, let’s make a comforting UP style Vegetable Tehri 😍 Ingredients: For shallow frying vegetables • Mustard oil – for shallow frying • Potatoes – 2 large, cut into ~2-inch cubes • Cauliflower – 400 g, large florets • Carrots – 2 medium, cut into large chunks • French beans – 2 handfuls, cut into 1-inch pieces • Capsicum – 1 medium, cut into large cubes For Tahiri • Mustard oil – 3 tbsp • Dried red chillies – 2 • Bay leaves – 2 • Cinnamon sticks – 2 small (about 1 inch each) • Black peppercorns – 10 • Green cardamom – 4 • Black cardamom – 1 • Cloves – 3 • Cumin seeds – 1 tsp • Onions – 2 medium, thinly sliced • Tomato – 1 medium, finely chopped Ginger–Garlic–Chilli Paste • Garlic cloves – 10 • Green chillies – 3-4 • Ginger – 2-inch piece • Water – about 1 cup (for blending) Dry Spices • Coriander powder – 1 tsp • Cumin powder – 1 tsp • Red chilli powder – 1 tsp • Turmeric powder – 1/2 tsp • Biryani masala – 1 tsp • Garam masala – 1/2 tsp Other Ingredients • Fried mixed vegetables – all (from above) • Fresh green peas – 1½ cups • Salt – 1 tsp (or to taste) • Kasuri methi – 1 tsp, crushed • Basmati rice – 1 cup, soaked 30 minutes & drained • Hot water – 1½ cups • Ghee – 1 -2 tsp • Fresh coriander leaves – a handful, chopped 1. Shallow fry potatoes, cauliflower, carrots, beans, and capsicum in mustard oil till 60% cooked and lightly golden. Drain and keep aside. 2. Heat mustard oil in a pressure cooker. Add whole spices let them splutter. 3. Add sliced onions and sauté till soft. 4. Add ginger–garlic–green chilli paste and chopped tomato. Cook till tomatoes turn mushy. 5. Add all dry spices and cook on low heat for 4–5 minutes. 6. Add fried vegetables, green peas, salt, and kasuri methi; cook for 2-3 minutes. 7. Add soaked basmati rice, hot water, ghee, and chopped coriander. 8. Pressure cook for 2 whistles on high heat. Let pressure release naturally. 9. Fluff gently and serve hot with boondi raita, chutney, and salad. . . . . [pulao, tehri,tahari, vegetable, vegan, rice, comforting, easy, winter, lunch, dinner]

Slow-cooked onions, sautéed mushrooms, and a golden grill 🫠🥪 Ingredients Sautéed mushrooms • Button mushrooms – 500 g, sliced • Butter – 1½ tbsp • Black pepper powder – 1 tsp • Italian seasoning – 1 tsp • Dried chilli flakes – 1 tsp • Salt – 1/2 tsp (or to taste) Caramelized onion jam • White onions – 6–7 medium, thinly sliced • Butter – 2 tbsp • Oil – 2 tsp • Salt – 1 tsp • Sugar – 1 tsp • Water – 1 cup Sandwich • Sandwich bread – 8 slices • Cheddar cheese grated • Mozzarella cheese shredded • Mayonnaise Method: 1. Mushrooms: Heat butter on high, add mushrooms and sauté until moisture evaporates. Lower heat, add spices and salt, sauté 1–2 minutes. Keep aside. 2. caramelised Onion: Heat butter and oil, add onions and salt. Cook covered till soft. Uncover, cook on medium-high till light brown. Add sugar, caramelize, then deglaze with water. Cook till deep brown and glossy. 3. Assemble: On bread, layer cheddar → caramelized onions → mushrooms → mozzarella. Cover with another slice. 4. Grill: Spread mayonnaise outside, grill on low with weight till golden on both sides and cheese melts. . . . . [samdwich, cheese, cheese pull, grilled sandwich, comforting, mushroom, easy, melt, breakfast, new year]

Tried this viral snow globe drink 🌲🍹 You’ll need: Cranberries/cherries Rosemary sprig Water Sprite/7up Enjoy ☺️ . . . . [viral, drink, cranberries, Christmas, mocktail, easy, snow, easy]

Easy 30 minutes Paneer white Makhani 😍 Recipe: In a pan add 2 tbsp Oil 2 Onion 6 Garlic 1 inch Ginger 2-3 Green chilli 10 Almonds 15 Cashews - Saute for 5/7 minutes. Let cool. - transfer to the blender. Add little water and Grind to fine paste. - in a non stick pan add 1 tbsp Oil 2 tbsp Butter - add Prepared paste - Cook 5 minutes stirring continuously Dry roast 4 Elaichi 2-3 Dried red chilli 1 tsp Coriander seedha 1 tsp whole White pepper 1 tsp Cumin seeds - Dry roast 1 min - Ground to Coarse powder - add Prepared powder to the gravy. 1/2 tsp Salt 1/4 cup Water - Cook for 1 min 1/2 cup beaten Curd - cook for 2 mins on low flame 400g Paneer cubes 1/4 cup Fresh cream - Cook for 1-2 min 1 tsp Kasuri methi 1/4 tsp Garam masala - Mix and turm off heat In a pan add 1 tsp Oil 1/2 cup Red bell pepper 1/2 cup Onion 2 Mild green chilli - Saute on high for 1 minute - garnish with Coriander leaves - Serve with hot roti or láchha paratha and enjoy ☺️ . . . [paneer, makhni, protein, curry, easy, lunch, dinner, cheese, comforting, Christmas]

🎄❄️ Christmas Frost Mocktail ❄️🎄 Snowy, creamy & full of festive cheers, this Christmas Frost is perfect to light up your celebrations ✨ Made with the goodness of Réal. 🥂 Ingredients: • 200 ml Réal Lychee Juice • 200 ml Réal Apple Juice • 30 ml simple syrup • Juice of 1 lemon • Crushed ice (2 scoops) For the frost layer • ¼ cup fresh cream • ⅛ cup cold milk • 1 tsp powdered sugar For garnish & rim • Honey (for glass rim) • Desiccated coconut • Rosemary sprig • Fresh cranberries • Edible sprinkles Method 1. In a shaker, add Réal Lychee Juice, Réal Apple Juice, simple syrup, and fresh lemon juice. Shake it really well 2. Rim your serving glass with honey and coat it with desiccated coconut for that snowy Christmas look. 3. Add crushed ice to the glass and pour the mocktail till about ¾ full. 4. In a cup, froth fresh cream, cold milk, and powdered sugar until light and fluffy. 5. Gently pour the froth over the drink. 6. Garnish with rosemary, cranberries, and edible sprinkles. ✨ Your Christmas Frost is ready to serve! . . . . [drink, Christmas, juice, litchi, apple, mocktail, festive, Santa, holidays, part] #ad

Sweet meets savory in this festive Berry Pulao ✨ Aromatic basmati rice, warm spices, plump cranberries & crunchy almonds simple yet special 😍 🌲 ❄️ ⛄️ Ingredients: 2 cups basmati rice Water, for soaking 3 tbsp ghee 2 cinnamon sticks 4 green cardamom pods 4 whole cloves 1 tsp cumin seeds 1 tsp coriander seeds 1 large onion, thinly sliced 2 garlic cloves, finely chopped 1 tsp turmeric powder 1 tsp red chilli powder Salt, to taste (approx. 1 tsp) 3½ cups hot water ½ cup dried cranberries ½ cup sliced almonds Method: - Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain and keep aside. - Heat ghee in a heavy-bottom pan or kadai. Once melted, add cinnamon sticks, green cardamom, cloves, cumin seeds, and coriander seeds. - Sauté on low flame for 1–2 minutes until fragrant. Add sliced onions and chopped garlic. - Sauté until the onions turn soft and translucent. - Add the soaked and drained rice and gently mix with the spices. - Add turmeric powder, red chilli powder, and salt. Stir lightly to combine without breaking the rice grains. - Pour in hot water, bring it to a boil, then cover and simmer on low heat for 10–15 minutes or until the rice is cooked. - Meanwhile, soak dried cranberries in hot water for 10 minutes. Drain and keep aside. - Dry roast sliced almonds in a pan until lightly golden. Once the rice is cooked, turn off the heat and let it rest covered for 5 minutes. - Fluff the rice gently with a fork. Add the plumped cranberries and mix softly. - Serve hot, topped with toasted almonds. . . . [pulao, Christmas, berry, cranberry, rice, easy, lunch, dinner, festive]

Healthy Chocolate Christmas Trees for Kids 🎄🍫 Because little treats for little ones should be fun and nourishing 🤍 This Christmas, I made these super easy 3-step chocolate treats cute, festive, and made with better ingredients ✨ Ingredients: • 400–500 g milk chocolate • 2 scoops Grizo Chocolate Protein Powder • Edible sticks • Christmas-themed edible sprinkles How I made it: 1️⃣ Melt the milk chocolate using a double boiler. 2️⃣ Let it cool and bring the temperature below 40°C, then mix in 2 scoops of Grizo Chocolate Protein Powder until smooth. 3️⃣ Pipe into Christmas tree shapes over edible sticks, add festive sprinkles, and let it set. Why this is great for kids: ✔ 13 g protein ✔ Calcium & Vitamin D for growing bones ✔ 20+ vitamins & minerals ✔ No refined sugar ✔ No bad stuff ✨ A chocolatey Christmas treat kids will love and parents can feel good about 🎄💛 Because festivals are about joy and making slightly better food choices for our kids.

Crispy, crunchy and oh so good Matar Pattice 🫛😍 Recipe: 1 cup Fresh/ frozen green peas 2-3 Green chillies - Add this into a blender and Coarse grind. - In a pan add 2 tbsp Oil 1/2 tsp Cumin seeds 1/4 tsp Fennel seeds 1 tsp grated Ginger 1 finely chopped Onion - Sauté until onions turn pink. - Add the Ground peas mixture 1/2 tsp Salt 1/2 tsp Coriander pwd 1/2 tsp Red chilli pwd 1/4 tsp Garam masala 1/4 tsp Sugar (optional) - Cook for 1/2 minutes - Transfer to a plate and Let it cool for 10 mins. - In a bowl add 4 Boiled potatoes - Mash the potatoes until smooth 2 tsp Cornflour 1/2 tsp Salt - Mix well. Take a small portion - Flatten it a little and Place the matar filling - Shape the pattice as shown - Prepare a slurry of 3 tbsp Maida and 4-5 tbsp Water - Dip the pattice in the slurry. Coat the pattice in breadcrumbs - Heat oil and Shallow fry the pattice over low to medium heat. - Fry the Pattice 1-2 mins Each side - Serve hot with chutney of your choice and Enjoy ☺️ . . . . [matar, pattice, green peas, healthy, comforting, warm, Christmas, eve, snack, party, festive]

Juicy Chicken kebabs Cooked to Perfection in the Air Fryer 🍗 😋 Ingredients: For Garlic Butter: 3 tbsp garlic/ plain butter 1/2 lemon juice 1/2 tsp paprika 3 tsp chopped coriander -mix well and set aside For chicken marination: 500g boneless chicken 1 tsp salt (adjust to taste) 1/2 tsp paprika/ Kashmiri chilli powder 1/2 tsp crushed black pepper 2 tsp garlic chopped 1/2 lemon juice 2 tsp mayonnaise 1 tsp tomato paste/ Schezwan Sauce -Marinate for 1 hour -Thread onto the skewers. Airfry at 200C for 12 minutes. -Flip over and cook for 5 more minutes. -Apply prepared garlic butter all over the chicken skewers. - Enjoy as is or with a dip of your choice **can be grilled in oven or shallow fried. Enjoy ☺️ . . . . [chicken, airfryer, healthy, Christmas, protein, grilled, easy, lunch, dinner, breakfast]

A cheesy way to eat your veggies 🌽 🥦🫛😋 Try this au gratin recipe now! Recipe: For the Veggies: - 2 tbsp Butter (for sautéing) - 6 Garlic, chopped - 1/2 cup French beans, diced - 1/2 cupCarrot, diced - 1 cup Mushroom, diced - 1 cup Broccoli, chopped - 1/2 cup Green peas - 1/2 cup Baby corn, sliced - 1 cup Zucchini, diced - 1/2 cup Red bell pepper, diced - 1/2 tsp Salt For the Sauce: - 2 tbsp Butter (for the sauce) - 3 tbsp All-purpose flour - 500 ml Milk - Salt to taste - 1 tsp Chili flakes - 1 tsp Dried herbs (like oregano or thyme) - 1 tsp Black pepper powder - 2 cups Shredded cheese (processed/cheddar) For Topping: - Shredded cheese - Breadcrumbs - Start by melting butter in a pan, add chopped garlic, and sauté for a minute. - Toss in diced French beans, carrots, mushrooms, broccoli, green peas, and baby corn. - Sauté for 5 minutes, then add zucchini, red bell peppers, and 1/2 tsp salt. - Cook for 2 more minutes and set aside. - Melt butter in another pan, add flour, and cook for a minute. - Gradually pour in milk, stirring constantly until the sauce thickens. - Season with salt, chilli flakes, dried Italian herbs, pepper powder, and lots of shredded cheese. - Cook until the cheese melts. - Mix the sauce with the sautéed veggies, transfer to a baking dish, and top with cheese and breadcrumbs. - Bake for 5-7 minutes until the top is golden and crispy. This can be made in an air fryer as well. - Serve hot as is, or pair it with garlic bread. - Enjoy ☺️ . . . [au gratin, winter, Christmas, comforting, vegetables, cheese, easy, baked]

You won’t miss chicken once you try this. 🍄🔥 Crispy like KFC, juicy inside, but air-fried & guilt-free 😍 Ingredients • Oyster mushrooms (large) – 500 g For the batter • All-purpose flour (maida) – 1 cup • Corn flour – 1 cup • Garlic powder – 1 tsp • onion powder – 1 tsp • Red chilli powder – 1 tsp • Black pepper powder – 1 tsp • Chilli flakes – 1 tsp • Mixed Italian herbs – 1 tsp • Salt – 1 tsp (or to taste) • Water – ½ to ¾ cup (as needed to make a pourable semi thick batter) For coating • Cornflakes (crushed) – 2–3 cups For air frying • Oil spray – as needed For spicy mayo dip • Mayonnaise – ½ cup • Ketchup – 4 tbsp • Hot sauce – 4 tbsp • Chilli flakes – 2 tsp Method 1. Clean and pat dry the oyster mushrooms. Keep them whole or tear into pieces. 2. In a bowl, mix maida, corn flour, all spices, herbs, and salt. Add ½–¾ cup water gradually to make a medium-thick batter, it should coat the mushrooms well and slightly drip off. 3. Dip each mushroom in the batter, then coat well with crushed cornflakes. 4. Preheat the air fryer at 170°C. Arrange mushrooms in the basket and spray lightly with oil. 5. Air fry at 170°C for 10–12 minutes, flipping once in between, until golden and crispy. 6. Mix all dip ingredients in a bowl to make the spicy mayo. Serve hot and crispy with the dip 🍄🔥 Enjoy ☺️ . . . [mushroom, airfryer, Airfried, healthy, crispy, kfc, vegan]

Pomegranate Apple Refresher made with @atomberg Althea Cold Press Juicer ✨ Vibrant, refreshing & naturally healthy! 🍎🍷 Ingredients 🍎 2 apples – washed, deseeded & cored ❤️ 2 pomegranates – washed & deseeded Method 1️⃣ Assemble your Atomberg Althea Cold Press Juicer.   Align the filter lock, place the auger, fix the hopper on top & twist to lock. 2️⃣ Wash and deseed the pomegranates. 3️⃣ Wash, deseed the apples and remove the core. 4️⃣ Add the pomegranate pearls and apple pieces into the hopper. 5️⃣ Close the lid & switch on the juicer. 6️⃣ Just look at that vibrant, ruby-red juice flowing out! ✨ 7️⃣ The Atomberg Althea Cold Press Juicer runs at a controlled 40 RPM, gently extracting juice to keep nutrients & taste intact. 8️⃣ Pour into a glass & enjoy fresh, healthy and delicious juice made in minutes! 👉 Make your juices fresher & healthier with the Atomberg Althea Cold Press Juicer. #PomegranateAppleRefresher #Atomberg #coldpressjuicer

Easy 20 minutes Matar paneer pulao 🫛🍚😍 Recipe: 300g Paneer - Shallow Fry paneer slab both sides. Cut into cubes and keep it aside. - In a pan add 3 tbsp Ghee/oil 2 bay leaves 10 peppercorns 3 elaichi 1 star anise 1 cinnamon stick 1 tsp cumin seeds 2 big Onion sliced - Saute 2-3 mins 2 tbsp Ginger garlic paste 2 Green chilli chopped - Saute 2 mins 1 big Tomato chopped - Cook 5-7 mins until tomato’s are mushy 1 Carrot cubes 1 cup Green peas 15 Cashews 1 tsp Salt - Saute 3 mins 1 cup Basmati rice (soaked 2 hrs) 1 &1/2 cup Water Fried paneer 1/4 tsp Garam masala Salt if needed 1/4 tsp Sugar(optional) 1/2 Lemon juice - Pressure cook 1 whistle. Let the pressure release on its own. - Serve with raita and Enjoy ☺️ . . . [matar, green peas, pulao, vegetable, winter, comforting, easy, lunch, rice]

Let’s make Strawberry Soda With homemade Strawberry syrup 🍸🍓 Recipe: 1 kg fresh strawberries 400g sugar/ sweetener of choice - Wash and chop the Strawberries - Layer the Chopped strawberries and Sugar - Refrigerate overnight - Strain the syrup and Transfer into Sterilised bottles. - can be stored in the refrigerator for 1 month. For the Kiwi Strawberry soda: 2 chopped Kiwi 30 ml Mojito/ simple syrup 1/2 Lemon juice - Muddle/ crush Lots of Ice 60 ml Homemade Strawberry syrup Top it off with Soda water Garnish with Mint leaves and strawberry Enjoy ** strained strawberries can be used for milkshakes, jams or topping for ice creams or cakes. . . (Drink, strawberries, mocktails, Christmas, kiwi)

Healthy doesn’t have to be boring 😊 This Singhade Ka Chaat is Low calorie, mineral-rich and great for weight management & digestion. Diet-friendly • Fasting-friendly • Light yet satisfying. Ingredients • Singhada (Water Chestnut) – 500 g • Water – 4 cups (for boiling) • Salt – 1 tsp (for boiling) + ¼ tsp (later) • Ghee – 1 tsp • Roasted cumin powder – ½ tsp • Coriander powder – ½ tsp • Kashmiri red chilli powder – ½ tsp • Black pepper powder – ½ tsp • Chaat masala – ½ tsp • Coriander–mint chutney – 2–3 tbsp (or as needed) • Lemon juice – ½ lemon • Fresh coriander – 2 tbsp, finely chopped Method 1. Wash the singhadas well. Pressure cook with water and 1 tsp salt for 3 whistles only. 2. Let the pressure release naturally, drain and cool for 5–10 minutes. Peel off the outer black skin and the thin inner skin. 3. Heat ghee in a pan, add peeled singhadas and sauté on medium heat for 4–5 minutes. 4. Add all dry spices and remaining salt, sauté for 1 minute. 5. Transfer to a plate, top with chutney, squeeze lemon juice, garnish with fresh coriander and serve warm. . . Singhada, singhara, chaat, healthy, protein, low carb, easy

Fluffy, soft and easy Matar dhokla Recipe: 1 cup fresh green peas 1/2 cup water 2 green chili 1 inch ginger 1/2 cup coriander leaves - Blend until smooth - In a bowl add 2 tbsp curd 1 cup gram flour (forgot to shoot) 4 tbsp semolina Prepared matar paste - Mix well, cover and Rest for 30 minutes salt as per taste 2 tsp fruit salt eno 2 tbsp water - Mix vigorously and transfer to a greased steaming plate. Sprinkle some chilli powder on top. - Steam for 10-12 minutes or until a skewer comes out clean. - let cool and cut into squares. For the tadka heat 2 tbsp Oil 1/2 tsp Mustard seeds 1/4 tsp Hing 2 tsp White sesame seeds 2 sprig Curry leaves - Pour hot tadka over the dhokla and enjoy☺️ . . . Matar, dhokla, winter, greens, easy, breakfast

Creamy High-protein toast that actually keeps you full for hours 💪🥑🥚🥪😍 🥑 Avocado Egg Toast – Ingredients For the Filling / Topping • 1 ripe avocado, pitted and peeled • 3 boiled eggs (whole) • 1 cup whipped thick yogurt • 1 tsp chili flakes • 1/2 tsp dried Italian herbs • 1/2 tsp black pepper powder • 1/2 tsp salt (adjust to taste) • Juice of ½ lemon • 1 tsp Dijon mustard • 1/2 cup spring onion whites (chopped) • 1/2 cup spring onion greens (chopped) For Toasting & Assembly • 1 tsp butter • 2-3 slices brown bread • Lettuce leaves (as needed) • Extra spring onion greens (for garnish) • ½ tsp chili oil (for drizzling) Method 1. Prepare the Filling: In a large bowl, add the avocado, boiled eggs, whipped yogurt, chili flakes, dried Italian herbs, black pepper, salt, lemon juice, Dijon mustard, spring onion whites, and spring onion greens. Mash everything gently using a fork. 2. Toast the Bread: Heat a pan and melt the butter. Toast the brown bread slices on both sides until crispy and golden. 3. Assemble the Toast: Place the toasted bread on a plate. Add a layer of lettuce leaves. Spoon about 3 tablespoons of the avocado–egg mixture over each toast and spread lightly. 4. Garnish & Serve: Top with extra chopped spring onion greens and drizzle a little chili oil. Serve immediately. . . . . High protein, toast, avocado, eggs, healthy, breakfast, lunch, comforting

The ultimate winter special Methi Malai Matar🫛🫕😍 Ingredients For the base paste • Oil – 3 tsp • Cumin seeds – 1 tsp • Green cardamom – 2 • Cinnamon – ¼ inch stick • Star anise – ½ piece • Garlic – 7–8 cloves • Ginger – 2-inch piece • Green chillies – 2-3 • Onion – 2 roughly chopped • Cashews – 15 • Water – 1/2 cup (for blending) For the curry • Fresh methi (fenugreek) leaves – 400 g, washed & finely chopped • Green peas – 1 cup, boiled 5 mins • Ghee – 1 tbsp • Kashmiri red chilli powder – 1/2 tsp • Kasuri methi – 1 tsp • Hot milk – 1 cup • Salt – 1 tsp or to taste • Garam masala – ¼ tsp • Fresh cream – ¼ cup • Fresh coriander – for garnish • Parathas & butter – for serving Method 1. Heat oil in a kadai. Add cumin, green cardamom, cinnamon, star anise, garlic, ginger, green chillies, cashews, and onion. Sauté for 5 minutes until onions turn soft. 2. Cool slightly, blend with 1/2 cup water into a smooth paste. 3. Heat ghee in a pan. Add finely chopped methi leaves and sauté 2–3 minutes. 4. Add boiled green peas, red chilli powder, and kasuri methi. Cook for 1–2 minutes. 5. Add the blended paste, mix well, cover, and cook on low for 2–3 minutes. 6. Pour in hot milk, mix, and simmer 1 minute. Add salt, garam masala, and fresh cream. Turn off heat. 7. Garnish with coriander and serve hot with parathas and a dollop of butter. . . . . Methi, matar, malai, winter, greens, creamy, sauce, comforting

Warning: You might finish the whole plate yourself 🤤❤️ Dubai’s iconic Ifah Chicken… creamy, spicy, irresistible! Here you go — clear, concise, and with all the mentioned quantities 👇 ⸻ Dubai’s Famous Ifah Chicken Ingredients For Chicken Marinade: • 700 g boneless chicken thighs (large pieces) • 4 tbsp curd • 1 tbsp ginger-garlic paste • 1 tsp black pepper powder • 1½ tsp salt • 3 tsp Kashmiri red chilli powder • ½ tsp garam masala • ¼ tsp turmeric powder • Juice of ½ lemon For Sauce: • 2 boiled egg whites • 2 cheese slices • 3 garlic cloves • 1 tbsp mayonnaise • 4 tbsp chilled milk • 3 tbsp fresh cream • ½ tsp sugar • ¼ tsp salt • 1 tbsp butter Other: • 4–5 tbsp oil • Chopped coriander for garnish Method 1. Mix chicken with curd, ginger-garlic paste, spices, and lemon juice. Marinate for 20–30 mins. 2. Heat oil in a pan and place chicken pieces. Cook on medium–low heat for 8–10 mins per side until well-cooked. 3. In a mixer jar, blend egg whites, cheese, garlic, mayonnaise, chilled milk, fresh cream, sugar, salt, and butter into a smooth sauce. 4. Spoon 1 tbsp of the sauce over the chicken while it’s cooking. Sprinkle chopped coriander and drizzle a little of the cooked oil (rogan) on top. Switch off heat and serve hot delicious on its own or with naan/roti. . . . Iffa chicken, Dubai, viral, chicken, cheese, comforting, winter, protein

Minimal prep, maximum flavor! Try this easy Hyderabadi Chicken Masala 😍 Ingredients: • For Chicken Curry: • 750g bone-in chicken (washed & cleaned) • 2 tbsp oil • 10 cashews • 3-4 green chillies • 1 large onion (chopped) • 2 tsp ginger-garlic paste • 1/2 tsp turmeric powder • 1 tsp Salt (adjust to taste) • ½ cup beaten curd • 1 ½ tsp Kashmiri chili powder • 1 tsp coriander powder • ½ tsp cumin powder • ¼ tsp chaat masala • 1 tsp black pepper powder • ¼ cup hot water • Juice of ½ lemon • 1 tbsp butter • 2 tbsp chopped coriander • ¼ tsp garam masala Method: 1. Heat oil in a deep pan, fry cashews until golden, and set aside. 2. In the same oil, sauté green chillies and onions until brown. Add ginger-garlic paste and sauté for a minute. 3. Add chicken, turmeric, and salt. Sauté for 3-4 minutes. 4. Mix in curd, cover and cook on low for 10 minutes. 5. Add Kashmiri chili powder, coriander powder, cumin powder, chaat masala, and black pepper. Pour hot water, mix, and cook for 3-4 minutes. 6. Finish with lemon juice, butter, fried cashews, coriander, and garam masala. Mix well and turn off the heat. Plating: 1. Fill half a bowl with chicken curry, top with Bagara Rice, press gently, and flip onto a plate. 2. Garnish with coriander and serve hot. Enjoy ☺️ #summer #chicken #curry #biryani #fry

A cozy hug in a cup….Besan Ka Seera🤗🍵 Ingredients: • 1 tbsp ghee • 2 tbsp besan (chickpea flour) • ¼ cup finely chopped nuts (cashews, pistachios, almonds) • 2 cups hot milk • 6-7 saffron strands • 1-2 tbsp sugar/ jaggery • 1/4 tsp cardamom powder • 1/4 tsp black pepper powder • Extra chopped nuts for garnish Method: 1. Heat ghee in a pan and add besan. Roast on low flame for 3–4 minutes until light golden and the raw smell disappears. 2. Add finely chopped nuts and sauté for another minute. 3. Slowly pour in hot milk while whisking continuously to avoid lumps and get a smooth texture. 4. Add saffron strands and cook for 3–4 minutes until it starts to boil. 5. Add sugar, cardamom powder, and black pepper; mix well and cook for 1 minute. 6. Once the seera thickens slightly and coats the back of a spoon, it’s ready. 7. Let it cool a little and serve warm, garnished with chopped nuts. Winter, besan, sheera, comforting, warm, cozy, sweet

🥣 Egg Drop Soup… Warm, comforting and ready in minutes! Perfect for chilly evenings ❄️☺️ Ingredients • 3 eggs • 1 tbsp water (to whisk with eggs) • 3 cups water (for soup) • 10–12 garlic cloves, finely chopped (≈ 2 tbsp) • 2 inch ginger, finely chopped • ½ carrot, finely chopped • 5 French beans, finely chopped • ½ tsp salt • ½ tsp white pepper powder • ½ tsp chicken stock powder • 1 tsp sesame oil • 2 tsp light soy sauce • ¼ tsp sugar • 2 tsp cornflour + ¼ cup water (for slurry) • ¼ cup finely chopped spring onion greens (plus extra for garnish) • 1 tsp chilli oil (for garnish) Method: 1. Whisk eggs with 1 tbsp water and keep aside. 2. In a saucepan, boil 3 cups water. Add garlic, ginger, carrot, beans and salt. Cook 5 minutes. 3. Slowly pour the egg mixture while stirring gently. 4. Add white pepper, chicken stock powder, sesame oil, soy sauce and sugar. Cook 3–4 minutes. 5. Add cornflour slurry and simmer 5 minutes. 6. Mix in spring onion greens. 7. Serve hot with extra spring onions and chilli oil on top. Egg, soup, eggdrop, winter, cozy, comforting, easy

🌽 🫓One trick that finally gave me soft, puffed Makki ki Roti 😍 Ingredients • 2.5 cups Makkai ka atta (maize flour) • 2 cups Water • 1-2 tsp Oil • Ghee (for cooking) Method 1. Heat water in a deep pan until it starts bubbling. 2. Add makkai ka atta and mix immediately until the flour absorbs all the water. This takes about 1 minute. 3. Switch off the flame, cover, and let it rest for 10 minutes. 4. Remove the lid, sprinkle a little water, and knead into a soft dough. Add a bit of oil and knead again until smooth. 5. Take a large portion, make a round ball, flatten it slightly, and place it between two non-stick sheets. Press it using a flat-bottom heavy pan (or use a rolling pin) to form a round roti (medium thickness) 6. Heat the tawa very well. Place the roti and flip every 10 seconds, 4–5 times. When small dark spots appear, apply ghee on both sides. 7. As the ghee heats, the roti will start puffing up nicely. Cook until both sides are done. 8. Plate the hot roti and enjoy with sarson ka saag. Sarson ka saag recipe is up on my page ☺️ Sarson, saag, winter, makkai, roti, comforting

Sarson ka saag season is finally here 🥬😍 Slow-cooked, creamy, and worth every minute Ingredients: Winter Greens (washed & chopped) • Sarson (mustard leaves) – 2 bunches • Palak (spinach) – 1 bunch • Bathua – 1 bunch • Methi leaves – a handful For boiling the saag • Garlic – 12 cloves • Ginger – 2 inch • Green chillies – 4 (slit) • Salt – to taste • Water – 2 cups (approx.) For mashing & thickening • Makki ka atta (maize flour) – 1 cup • Jaggery – 1 small piece (or 1–2 tsp) For tadka • Mustard oil – 4–5 tbsp • Cumin seeds – 1 tsp • Chopped onion – 1 medium • Chopped ginger – 1 tbsp • Chopped garlic – 1 tbsp • Dried red chillies – 4 • Hing – ¼ tsp • Green chillies – 4 (slit) Method: 1. Crush garlic and ginger into a coarse paste. 2. In a cooker, add water, crushed paste, green chillies, salt, and bring it to a boil. 3. Add all chopped greens, mix well, and pressure-cook for 2 whistles. 4. Once cooked, mash the saag continuously for 15–20 minutes until creamy. 5. Add jaggery and makki ka atta gradually, mashing to combine. 6. For tadka, heat mustard oil, add cumin, ginger, garlic, red chillies, onions, hing, and green chillies. 7. Cook till onions soften, then add the mashed saag, adjust salt, and cook on low for 10 minutes. 8. Serve hot with makkai ki roti, butter, salad, and lassi. Saag, sarson, palak, methi, winter, comforting

Ukala! A traditional drink from Maharashtra 😍🥛 Ingredients: - 500ml milk - 1 tsp chai masala (a blend of spices used for making chai) - 1/2 tsp turmeric - 3 tbsp sugar (adjust to taste) - 3 tbsp almonds and pistachios, chopped - 3 tbsp chironji (also known as charoli seeds) - saffron strands for garnish - Chopped nuts for garnish Instructions: - In a saucepan, pour the milk and place it over medium heat. - Add the chai masala, turmeric, sugar, chopped almonds, pistachios and chironji into the simmering milk. Stir gently. - Let the Ukala cook for 5-7 minute or so to ensure the nuts and seeds have softened slightly. - Once done, turn off the heat. - Pour the prepared Ukala into serving mugs or cups. - Optionally, garnish each serving with a few strands of saffron, chopped pistachios, and almonds before serving. - Enjoy ☺️ Ensure to serve the Ukala while it’s still hot and enjoy the rich flavors and warmth of this delightful beverage! Winter, comforting, warm, milk, drink

BANANA STEM DETOX JUICE 🍵 Rich in fibre, potassium & B-vitamins, it supports kidney stone relief and cleanse the body. You can drink this once in 2–3 months first thing in the morning on empty stomach. Ingredients (for 2 glass): • Banana stem – 6 inch piece • Water – 2 cups/500ml • Lemon juice – 1 tsp • Freshly crushed black pepper – 1 tsp Method: - Peel the outer layers, slice the core & soak in water. - Blend with water, strain, add lemon & pepper, and drink fresh on an empty stomach. Healthy, drink, banana stem, herbal, healing

Hot Chocolate☕️🍫❄️⛄️ Recipe: 2 cups milk 2 tbsp light brown sugar 2 tbsp cocoa powder 1/4 tsp cinnamon powder 1/2 tsp ginger powder 1 tbsp orange zest 1 cup dark chocolate chopped 1/4 tsp vanilla extract A pinch of salt For garnish: 1 tsp fresh cream slightly whipped Marshmallows toasted - Combine all the ingredients for hot chocolate in a saucepan. - Bring to rolling boil and cook over medium heat until the mixture slightly thickens stirring continuously. - Serve hot. Drizzle some fresh cream and toasted marshmallows. - Enjoy ☺️ Christmas, hot chocolate, comforting

Winter special Ragi veggie soup 😍🍲 For steamed vegetables: 1 cup broccoli 1/2 cup carrot 1/2 cup French beans 1/4 cup babycorn 1/4 cup celery 1/2 tsp salt - Toss well and steam for 10 minutes. - In a heavy bottom pan 2 tsp sesame oil 2 tsp garlic chopped 1 tsp ginger chopped 1 onion chopped 2 tbsp ragi powder - Sauté for 2 minutes. 3 cups water Steamed veggies 1 tsp soy sauce 1/2 tsp white/ black pepper powder 1/2 Aromat / stock powder 1/2 tsp salt ( adjust to taste) - Cook on higher for 5 minutes and turn off heat. - Finish with 1/2 lemon juice and chopped spring onion greens. Serve hot. - Enjoy ☺️ Soup, winter, healthy, millet, ragi, mushrooms, veggies

Citrus Beet Boost made with @atomberg Althea Cold Press Juicer ✨ Bright, refreshing & packed with natural goodness! 💛 Ingredients 🍊 2 oranges – peeled & quartered 🍋 ½ lemon – juiced 🌱 10–15 fresh mint leaves 🍅¼ beetroot (≈30 g) – peeled & chopped Method 1️⃣ Assemble your Atomberg Althea Cold Press Juicer.   Align the filter lock, place the auger, fix the hopper on top & twist to lock. 2️⃣ Wash, peel & prep your oranges and beetroot. 3️⃣ Drop the orange pieces, beetroot & mint leaves into the hopper. 4️⃣ Close the lid & switch on the juicer. 5️⃣ Collect the leftover pulp separately perfect for salads or sugar-free recipes. 6️⃣ On the other side, enjoy the vibrant, refreshing juice. 7️⃣ Into the freshly extracted juice, squeeze in half a lemon & give it a gentle mix. 8️⃣ Pour into a glass & sip a glassful of pure nutrition & taste! 👉 Make your juices fresher & healthier with the Atomberg Althea Cold Press Juicer. #CitrusBeetBoost #Atomberg #ColdPressJuicer ✨

Warm bowls, cozy flavours...this Aalni Bhat hugs you from the inside 🤍🥣☺️ INGREDIENTS: Aalni (Chicken Stock): • Oil - 2 tbsp • Onions - 2, finely chopped • Ginger-garlic paste - 1 big tsp • Fresh coriander - ¼ cup, chopped • Turmeric - ¼ tsp • Bone-in chicken - 1 kg • Salt - to taste • Hot water - 8-9 cups • Black peppercorns - 10 • Fresh coriander - 2 tsp, chopped For the Bhaat: • Ghee - 2-3 tsp • Bay leaves - 2 • Cinnamon - 1 inch • Onions - 1-2, finely chopped • Ginger-garlic paste - 1-2 tsp • Green chillies - 2, finely chopped • Fresh coriander - ¼ cup, chopped • Turmeric - ¼ tsp • Shredded chicken - from the stock • Indrayani rice - 2 cups (washed & strained) • Chicken stock - 8 cups • Lemon juice - 1 tsp • Salt - only if needed METHOD - Sauté onions, ginger-garlic paste & coriander in oil. Add turmeric, chicken, salt, water, peppercorns & coriander. - Bring to a boil, pressure cook for 6 whistles. Strain, shred the chicken & keep the stock aside. - In ghee, sauté bay leaves, cinnamon, onions, ginger-garlic, chillies & coriander. - Add shredded chicken and mix well. - Add washed Indrayani rice, sauté gently. - Pour in warm chicken stock, add lemon juice. - Boil, then cook covered on low until rice is soft & slightly sticky around 10-12 minutes. - Garnish with fresh coriander and serve with lemon, onions & warm alani. Enjoy ☺️ Chicken, alani, Bhat, winter, comforting, easy, dinner, protein

Strawberry season calls for this cheesecake frappuccino 🍓🍦😍 Ingredients For Strawberry Purée • 10 fresh strawberries • 1 tbsp sugar For the Cheesecake Frappuccino • 1 cup ice • 1/2 cup milk • 2 tbsp condensed milk • 3 tbsp fresh cream • 1 tbsp cream cheese • 3 small squares white chocolate • 4 tbsp prepared strawberry purée For Layering & Topping • Whipped cream (fresh cream whipped) • 2 Biscoff biscuits, crushed • 3–4 tbsp strawberry purée • Strawberry syrup (optional) • A few sliced strawberries Method 1. Make the Strawberry Purée 1. Add 10 cleaned strawberries and 1 tablespoon sugar to a blender. 2. Blend until smooth and keep aside. 2. Blend the Cheesecake Frappuccino 1. In another blender jar, add: • 1 cup ice • 1/2 cup milk • 2 tbsp condensed milk • 3 tbsp fresh cream • 1 tbsp cream cheese • 3 pieces white chocolate • 4 tbsp strawberry purée 2. Blend until thick, creamy, and smooth. 3. Layer the Drink 1. In your serving glass, pipe a dollop (about ¼ cup) of whipped cream at the base. 2. Add 2 crushed Biscoff biscuits. 3. Spoon in 3–4 tablespoons of strawberry purée. 4. Pour the strawberry cheesecake frappuccino over it until the glass is full. 4. Finish & Serve 1. Top with a swirl of whipped cream. 2. Drizzle strawberry syrup. 3. Add crushed Biscoff and a few strawberry slices. 4. Serve immediately and enjoy ☺️ Strawberry, winter, frappe, coffee, dessert

Hara Bhara kabab 😍🥬 Recipe: 400g spinach/ Palak -Clean and wash the Spinach. - Boil spinach for 1 min and soak in ice water for 1 min. - Transfer to a blender. 1 cup Green peas - Boil for 5 mins - Add to the blender 1 inch Ginger 2 Green chilli Water if required - Blend till smooth - Transfer the prepared paste into a bowl. To this add 2 Boiled and mashed potato 1 cube Cheese grated 1 cup grated Paneer 1 tsp Chaat masala 1/2 tsp Red chilli pwd 1/4 tsp Garam masala 1/2 tsp Salt 1/2 cup Bread crumbs - Mix well to form a dough - Make small tikkis - Place a cashew in the center. - Shallow Fry the kebabs 1 min each side. - Serve with green chutney. Recipe for chutney will be posted tomorrow. - Enjoy ☺️

🥬Winter special Dal Palak 🥬 Ingredients: 1/2 cup Toor dal 1/2 cup Moong dal -Wash 3 times and soak for 30 minutes - Add the soaked dal into the pressure cooker along with 1 Black elaichi 1/2 tsp Turmeric 2 small Bay leaf 4 cups Water 1 tsp Ghee 1 tsp Salt - pressure cook for 3 whistles on high. - let the pressure release on its own and keep it aside. - in a kadai add 2 tbsp Ghee 1 tsp Cumin 7-8 Garlic sliced - sauté for a minute 2 big Onion chopped - Saute 2 mins 2 Green chilli finely chopped 2 Tomato chopped - Saute 5-7 mins 1/2 tsp Coriander pwd 1/2 tsp cumin pwd 1/2 Chill pwd 1/2 Turmeric pwd - sauté for 2 mins on low flame. - wash, pat dry and chop 500g fresh Palak/ spinach. - add to the kadai. - cook for 5-7 minutes. Add the cooked dal. - adjust salt if needed. Cool for 1 minute and turn off the heat. For the tadka/ tempering: 2 tsp Ghee 5 Garlic sliced 1 Dried chilli 1 inch Ginger julienne 1/4 tsp Hing 1/2 tsp Red chilli pwd 1 tsp Kasuri methi - pour the hot tadka over prepared dal Palak. - garnish with fresh coriander leaves. - serve with hot steamed rice and lachha pyaaz. - Enjoy ☺️

🌿 Iron and vitamin C rich Moringa Soup 🌿😍 🥣 Ingredients • 2–3 cups fresh moringa leaves (drumstick leaves) • 2 medium onions, roughly cubed • 1 medium green tomato (or red, if preferred) • 5–6 garlic cloves, peeled • 1-inch piece ginger, peeled • ½ tsp cumin seeds • ¼ tsp turmeric powder • ½ tsp salt (adjust to taste) • ½ tsp black pepper powder • 1 tsp lemon juice • 1 cup hot water • Coriander leaves for garnish Method: 1. In a pressure cooker, add moringa leaves, onions, tomato, garlic, ginger, cumin seeds, turmeric, salt, and 2–3 cups water. 2. Pressure cook for 5 whistles. 3. Once cooled, blend into a smooth puree. 4. Transfer to a pan, add 1 cup hot water, pepper, and lemon juice. 5. Mix well, adjust salt, and simmer for 2–3 minutes. 6. Serve hot, garnished with coriander leaves and enjoy ☺️🌿

Paneer corn sandwich 🥪 🌽🥬 Ingredients: 1 tablespoons butter 6 cloves garlic, minced 1/2 fresh red chill, minced 1 cup sweetcorn, 2 cups chopped spinach 1 cup grated paneer 1 teaspoon black pepper powder 1 teaspoon dried Italian herbs 1/4 tsp Salt adjust to taste 4 slices of bread 2-4 slices of cheese Instructions: - Heat the butter in a pan over medium heat. Add the garlic and chili. Saute for 2 minutes. - Add the sweetcorn and saute for 2 minutes. - Add the spinach and saute for 2-3 minutes, until wilted. - Add the paneer, black pepper powder, Italian herbs, and salt. Mix well and cook for 1 minute. -Turn off the heat. - Spread a slice of cheese on a bread slice. - Add the filling and top with the remaining bread slice. - Brush the outside of the sandwich with butter. - Heat a grill pan over medium heat. Apply some butter and Place the sandwich on the grill pan and grill for 2-3 or until golden brown and crispy. - Cut the sandwich in half and serve immediately. - Enjoy ☺️ [sandwich, healthy, toasted,