This Methi Garlic Pakoda Chaat paired with lemon and herb yogurt features unique flavors from green garlic. Serve it with cilantro and chili-garlic chutneys for a perfect party appetizer.
This Chocolate Burfi Bark is a lovely dessert made with layers of chocolate burfi (peda) and white chocolate that’s topped off with dried fruits, flowers, and spices! There’s strawberries for acidity, lavender buds for a great aroma, and chopped pistachio for an added saltiness.
This Saffron Rose Sabudana Chaat with Dates is a perfect meal to try during the Navaratri Vrat. Its tangy-sweet flavor is enhanced with saffron, rose and dates, ingredients that you typically don’t see in a chaat.
Coconut Chocolate Burfi Truffles, an elegant refinement of traditional coconut sweets! Super easy to make in 15 minutes and with a layer of dark chocolate, they are the perfect way to incorporate a modern twist on a timeless classic!
This Rainbow Rasgulla is bursting with flavors, textures, and colors, just in time for Holi! With fluffy rasgullas perched in a vanilla ice cream base with fresh fruits and chocolate to top it off, the decadence of this fun twist on a classic dessert is undeniable!
Moong Dal Pakodas (lentil fritters) is a traditional dish that I have been enjoying since my childhood on Makar Sakranti, the kite festival. Savor it with freshly made chili-garlic and cilantro-mint chutney! It’s crisped to perfection and a festive, texture-filled way to beat the winter weather!
Badam Ka Halwa made with almonds is a delicacy rooted in Indian tradition. Try this quick and easy microwave recipe which takes less than half the time, but is equally toothsome and delightful. Make it on special occasions like Diwali and savor the unparalleled richness of this dessert!
This iconic Rajasthani dish, Dal Baati features charcoal grilled baati, triple lentil dal and churma. Serve it with some smoked green chilies, aloo bharta, chutney and kuchumber salad for a wholesome and healthy version of an Indian classic!
Creamy coconut milk ladoos with a silky center rolled in toasted coconut and made two ways! The rose-coconut ladoo is made with rose syrup and has the most aromatic, heavenly presence. The saffron-coconut ladoo boasts a vibrant hue of yellow and mellow flavors. Perfect for festivals or just to sweeten your palette these little beauties take just about 15 minutes! These ladoos can be made in two different ways – 1) traditional recipe or 2) quick 15 minutes truffle style recipe.
This classic Indian dish, which is a staple all over India, consists of a Khaja (layered pastry) and Sabudana Kheer (tapioca pudding) with fresh fruit! The layered pastry is coated in a luscious sugar syrup and ghee (clarified butter). The tapioca pudding is a creamy, silky, milk-based dessert that is lightly flavored with saffron, cardamom, and freshly sliced fruits!! It’s air fried too! Steps for Khaja: