Paneer Pineapple in Pistachio Gravy — the freshest, most aromatic festive sabzi to impress with! Nutty from the pistachios, refreshing from the mint and cilantro, and slightly sweet from the pineapple, this is a show-stopping Diwali dish with such incredible flavors!
Sushi Board — colorful and easy to share, this is the ultimate Diwali showstopper to make this festive season! With Hot Chili Tofu, Paneer Tikka, crispy rice squares, and a variety of sauces and toppings, it’s the perfect dish to impress your guests with!
Jodhpuri Kabuli — a royal layered rice dish from Rajasthan, this Kabuli which is like a biryani features layers of basmati rice, vegetables in a tangy yogurt gravy, fried bread, sliced tomatoes, and saffron milk!
Singhare Ki Roti — crisp and golden brown, these rotis are made with lauki, aloo, and singoda atta (chestnut flour) for the simplest fasting-friendly recipe! Pair them with fruit yogurt and roasted tomato chutney for the most wholesome Navratri meal!
Besan Jini Dosa — an instant version for the Mumbai classic, this dosa has a chatpata filling with pav bhaji masala and schezwan sauce! Loaded with veggies, paneer, and amul cheese, you truly can’t go wrong with this incredible street food that was one of my favorites when living in Bombay!
Italian Bread Tart — with a decadent béchamel filling, colorful veggies, and bubbly cheese, this is a go-to weeknight meal that packs all the flavor! Totally customizable with all the fillings and still not too heavy, I can’t get enough of it!
Chana Dal Paratha — soft and golden brown, these are the ultimate paryushan friendly parathas that come together so easily! Pair them with a nuts-saffron raita, and these are going to be a hit!
Liquid Aloo Paratha — my take on the viral trend that is extra crisp, golden brown, and packed with some wholesome veggies and protein! While it isn’t exactly like a paratha, it’s an incredibly easy recipe that you have to try! WATCH HOW TO MAKE LIQUID ALOO PARATHA: We’ll start by crushing some soaked moong dal with garlic, ginger, and green chilies in a mortar and pestle. This will add a lovely crunch for some texture. Now, in goes our boiled potatoes, spices, atta, rice flour for super crisp edged, oil, and water. And this is the beauty of this method! Just mix together the batter without any kneading and add water as needed. For some veggies, I’ve added onions, cilantro, spring onions, and grated beets along with a few other chatpata spices. Give this a good mix and let rest for about 10 minutes. Now on a hot tava, spread a thick layer of this batter and cook on both sides with some ghee until it’s golden brown and crisp. Paired with some herbed …
Instant Millet Dosa — crisp and light, this dosa is made with millets, sabudana, and potato for the most beautiful golden brown texture! Paired with an herby hariyali aloo masala that has mint and cilantro and tomato coconut chutney, you’re bound to fall in love!
Amritsari Paneer Bhurji — with a fresh herby twist, this is the ultimate way to enjoy paneer inspired by my travels in Punjab! With fresh herbs like mint, minimal spices, and super light with no cream, this is a must try! WATCH HOW TO MAKE AMRITSARI PANEER BHURJI: I tried this when I was in Amritsar earlier and they had blanched some spinach and then shocked it in ice water for a super vibrant color. I blended this with some fresh cilantro and mint for a lovely herby flavor. In a pan, heat mustard oil and add cumin seeds and hing. Add some besan and let this toast this for a few minutes. Now we’ll go in with our onions and aromatics. Sauté this for a few minutes and add in tomato paste and all of our spices. Let this come together and then we’ll go in with some yogurt for that creaminess and a little tanginess. Add some water and let this cook covered for a few minutes. Add in grated paneer and give …
