All posts tagged: festive

Wild Mushroom Kashmiri Pulao with Pink Peppercorn Raita

Wild Mushroom Kashmiri Pulao with Pink Peppercorn Raita

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Wild Mushroom Kashmiri Pulao with Pink Peppercorn Raita — a fragrant, earthy pulao with a medley of mushrooms, aromatic Kashmiri spices, and fluffy basmati rice, finished with crispy birista onions, toasted pine nuts, and a drizzle of truffle oil. Served with a beautiful pink peppercorn raita, this is an elegant, restaurant-inspired dish that’s perfect for festive gatherings. WATCH HOW TO MAKE WILD MUSHROOM KASHMIRI PULAO: Who says a pulao has to be simple? Sometimes, a few thoughtful additions can turn an everyday dish into something truly special. This Wild Mushroom Kashmiri Pulao is one of those recipes that feels comforting and familiar, yet has all the elegance of a beautifully plated restaurant dish. The combination of mushrooms, warm spices, and fragrant basmati rice creates a lovely depth of flavor. But what makes this pulao stand out is how the finishing touches bring everything together. Crispy birista onions add that irresistible crunch, toasted pine nuts bring a delicate nuttiness, and a drizzle of truffle oil enhances the earthy, umami-rich flavors of the mushrooms. To balance the …

Pumpkin Makhana Kheer - Navratri Recipe

Pumpkin Makhana Kheer

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Creamy, comforting, and delicately flavored with saffron and cardamom, this Pumpkin Makhana Kheer is a wholesome festive dessert made with tender grated pumpkin, toasted makhana, and ghee-roasted nuts. Perfect for Navratri fasting, celebrations, or whenever you’re craving something sweet and comforting! WATCH HOW TO MAKE PUMPKIN MAKHANA KHEER: As we welcome Maa into our homes and hearts, may these nine sacred days bring divine blessings, peace, positivity, and prosperity. What better way to begin this beautiful celebration of devotion and gratitude than with a bowl of homemade Pumpkin Makhana Kheer? Made with the natural goodness of pumpkin, roasted makhana, saffron, cardamom, and crunchy nuts, this lightly sweetened kheer is a simple yet special offering prepared with love for Maa. The pumpkin adds a beautiful golden color and subtle sweetness, while the makhana gives the kheer a lovely creamy texture without needing to reduce the milk for hours. It’s nourishing, festive, and incredibly easy to prepare. Why You’ll Love This Recipe: Perfect for Navratri: Made with simple, vrat-friendly ingredients. Naturally creamy: Makhana absorbs the milk and …

Dal Baati with Pineapple Churma

Pineapple Churma

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Dal Baati Churma is one of those dishes that instantly takes me back home to Jaipur. It is traditional, comforting, and such an important part of the festive meals I grew up with. For Ganesh Chaturthi, I wanted to keep that traditional feeling but give the churma a fresh little variation, so I made this Pineapple Churma. WATCH HOW TO MAKE PINEAPPLE CHURMA: The pineapple adds a lovely fruity flavor without taking away from the richness of traditional churma. You can use either fresh or canned pineapple here — both work perfectly well. I also use one of my favorite shortcuts in this recipe: instead of making mawa separately, I simply add two pieces of any mawa-based mithai, such as kalakand or milk cake. It melts right into the warm churma and gives it that rich, festive flavor with hardly any extra work. Serve it as part of a traditional Dal Baati Churma thali. And since this was our Ganesh Chaturthi thali, I finished it with modaks! — because no Ganesh Chaturthi celebration feels complete …

Baked Puran Poli Rolls

Baked Puran Poli Rolls

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Baked Puran Poli Rolls — the simplest mithai that is effortlessly stunning and topped with a golden honey glaze! Needing just 15 minutes to make, these feature a traditional puran poli filling with chana dal, jaggery, coconut, cardamom, nutmeg, and saffron! WATCH HOW TO MAKE BAKED PURAN POLI ROLLS: We’ve kept the filling super traditional. Cook boiled Chana dal and jaggery until it gets this lovely golden brown color. To this we’ll add some ghee, elaichi, jaiful, coconut, and kesar. This filling is so aromatic and nostalgic, I could eat this just by itself. To assemble the rolls, take some rotis and spread your filling on top. Top with some slivered almonds and roll tightly, sealing with a flour slurry. These rolls look so classy and elegant and but are incredibly easy to make! Just brush them with some ghee and bake until nice and golden brown. For a beautiful, irresistible shine, I’ve garnished these with a glaze of honey, almonds, pistachios, edible gold, and some rose petals. I’ve paired them with some aamras for …