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!
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!
Street Style Tawa Corn — crispy and chatpata, this is the ultimate monsoon snack! With fresh corn, peanuts, and veggies tossed in an Indo-Chinese sauce, cozy up on a rainy afternoon with this and a cup of karak chai for all the vibes! WATCH HOW TO MAKE STREET STYLE TAWA CORN: We’ll start by boiling our corn until tender, making sure it’s still nice and crisp. Use a knife to gently remove the kernels from the cob. Now, heat some oil on a tawa and once hot, we’ll add to this corn, dried red chilies for heat, and paneer (or tofu). Give this a mix and in goes ginger garlic paste and boiled peanuts. Stir fry for a few minutes and add soy sauce, vinegar, chili paste, tomato paste, honey, ketchup, and chopped cilantro. Let this sauté for a few minutes until it’s all combined and now we’ll add in some fresh veggies. I’ve used red and green bell peppers along with onions. These add a lovely crunch and pop of color. Add some spices …
Sabudana Millet Thalipeeth — golden brown and crispy, these thalipeeth made with sweet potato and millet flour are the ultimate easy and nutritious snack that is also fasting friendly! With millets, sabudana, and nutrient-rich sweet potatoes, these are totally guilt-free and pair perfectly with a simple pumpkin raita! WATCH HOW TO MAKE SABUDANA MILLET THALIPEETH: We’ll start by adding grated sweet potato, sabudana pearls, chopped cilantro, crushed peanuts, some spices, along with oil, ginger, green chili, yogurt for sourness, lemon juice, and millet flour. Use your hands to work this mixture so the sweet potatoes release their water and now we’re ready to pan fry these. Heat some oil and add your mixture. Flatten this gently and form a small hole in the middle to help it get more crisp and cook evenly. Cover this and let cook until nice and golden brown. Flip these over and add another drizzle of oil so they’re super crunchy. And now you’re ready to serve these delicious, fasting-friendly Maharashtrian thalipeeth. Pair them with any chutneys or raita of …
Almond Rose Roti Churma — delicate and floral, this prasad comes together in just 15 minutes and is such a delight! With notes of rose, cardamom, saffron, and almond, this is perfect for Navratri and for those sweet-tooth cravings. WATCH HOW TO MAKE BADAM ROSE ROTI CHURMA: We’ll start by mixing together whole wheat flour, almond flour, salt, ghee, and some fresh beetroot juice. Use your hands to work this together until well combined. Add in saffron milk and use your hands to knead this into a medium firm dough. Now we’ll divide the dough into 3 equal parts and roll them out into 1/2 inch thick rotis. Transfer to a hot tava and cook on low heat until golden brown on both sides with a drizzle of ghee. Make sure to press down on them to ensure they cook through since we are keeping them a bit on the thicker side. Now, we’ll crush the rotis using our hands for that classic churma texture. To this, we’ll add jaggery for some sweetness, rose water, …
Creamy Tahini Chili Noodles — bright and refreshing, these easy cold noodles feature fresh veggies like cucumbers and carrots in an addicting, sesame-based sauce! With chili paste and lemon zest for that refreshing punch and some fruit for a burst of sweetness, 15 minutes are all you need to make this! WATCH HOW TO MAKE CREAMY TAHINI CHILI NOODLES: We’ll start by mixing together ginger, garlic, tahini, soy sauce, sambal or any chili paste, some fresh lemon zest for brightness, lemon juice, honey to balance the flavors, and some hot water just to help this become super creamy and silky. For veggies, this is totally up to you but I’ve used grated cucumber, carrots, pickled onions, spring onions, bell peppers, radish, and for a touch of sweetness some chopped grapes. Pomegranate would work great here too! Now in goes your noodles of choice, followed by our silky tahini chili sauce. Give this all a toss and garnish with fresh mint, toasted pistachios, and some sesame seeds. Chill before serving and you’re ready to dig in! …
Achari Paneer Chopped Sandwich — a desi twist on the viral trend, this sandwich is surprisingly easy to make and features roasted paneer in an achari marinade and a kachumber-inspired salad! Customize the veggies and toppings to your choice and this makes for a fun and nutritious lunch! WATCH HOW TO MAKE ACHARI PANEER CHOPPED SANDWICH: For our marinade, we’ll mix together yogurt, mustard oil, and achaar, along with spices until it form a smooth paste. To this, add paneer or tofu and chickpeas and then bake or airfry until crisp. For the salad, I’ve used lettuce, cabbage, tomatoes, onions, cucumber, mint, cilantro, cream cheese, green chutney, mustard, and imli ki chutney. Give this all a fine chop using a knife and it’s actually pretty effective despite what some videos say online! Now we’ll add in our achari paneer and chickpeas and give this a rough chop to mix it all together. Transfer onto some toasted bread and garnish with sriracha mayo and cheese if you’d like. This is truly so fun to make and …
Mixed Fruit Kanji Vada — smoky and refreshing, elevate the classic holi dish with some fresh in-season lychee, strawberries, and oranges for a spring-inspired twist! With gut-healthy, fermented kanji that features mustard and an addictive tang paired with fluffy vadas, this is the ultimate dish to entertain with this time of year! WATCH HOW TO MAKE MIXED FRUIT KANJI VADA: We’ll start by grinding our yellow mustard, black mustard, and cumin seeds into a coarse powder. To this we’ll add salt, black salt, red chili powder, and water. Now we’ll let this kanji ferment for a day. For the vadas, take soaked moong dal and blend coarsely with ginger and green chili. To this, add some crushed spiced and give it a mix. Pour over a mustard oil tadka and definitely don’t miss this, this will totally take your vadas to a new level. Now we’ll fry the vadas until golden brown. I made these mini round ones but you can make the traditional flatter ones too. Now, we’ll transfer the vadas into salted hot …
Mexican Mango Dahi Puri — refreshing and truly stunning, this is hands down the best chaat to make with mango season starting! With a Mexican-inspired chatpata filling that pairs so well with the sweeter notes of the mango, top this off with cilantro mint chutney, tamarind chutney, and bhujiya for the ultimate dish! WATCH HOW TO MAKE MEXICAN MANGO DAHI PURI: For our filling, I’m using some multicolor bell peppers, fresh mango, onions, green chilies for some heat, black beans (you can also use rajma), roasted corn, a mix of chatpata spices, and some chopped cilantro. Give this a mix and our fresh, spicy filling is ready! And now for the star of the dish! For the mango yogurt, mix together pureed fresh mangoes with some yogurt, sugar, and salt until smooth. Just look at how silky that texture is! When presenting, my favorite hack is to drizzle some fresh mango puree in a circular motion and then create a marbled effect using a toothpick for the most stunning design! Fill your puris with the …
Stuffed Veggie Dhoklas — fluffy, pillowy, and rich in protein, this is the ultimate nutritious meal that features chana dal dhoklas stuffed with a pea, coconut, cranberry stuffing! Paired with an amla green chutney that is so bright, these dhoklas are totally customizable to whatever you have on hand and a family favorite at my home! WATCH HOW TO MAKE STUFFED VEGGIE DHOKLA: Start by blending your soaked dal until it forms a coarse paste. To this, we’ll add some yogurt and whisk vigorously to incorporate some air so it becomes nice and fluffy. After letting it rest, we’ll add salt, turmeric powder, ginger, green chili, and some oil. Mix this until just combined and now we’ll start adding some water to help loosen the batter. For the stuffing, mix together peas, fresh coconut, cashews, cranberries, cilantro, and some spices. To make these super pillowy and soft, we’ll add eno fruit salt and some lemon juice to activate it and then mix it in well. Now, it’s time to assemble these! Grease your molds with …
