Vegetarian Food

Paneer Butter Masala is a rich, creamy, and mildly spiced North Indian curry that pairs perfectly with naan, roti, or rice. This quick version brings restaurant-style flavors with a homemade touch, using aromatic spices, cashews for creaminess, and a hint of ghee for indulgence. Ingredients: For the Masala Paste: 1 medium onion, roughly chopped 6–7 garlic cloves 1 dried red chili (optional) 2 medium tomatoes ½ cup cashews (optional, for creaminess) (Optional whole spices for enhanced aroma- Small piece of cinnamon stick,2 cloves,4–5 peppercorns,1 cardamom,1 tsp coriander seeds) 1 tbsp curd (plain yogurt) For the Curry: 2 tbsp ghee 1 tsp cumin seeds 1 bay leaf (optional) ⅓ tsp turmeric powder 1 tsp red chili powder (Kashmiri chili for mild heat) 1 tsp sugar 1 tsp salt (adjust to taste) ½ tsp garam masala ½ tbsp kasuri methi (dried fenugreek leaves) ¼ tsp amchoor (dried mango powder if tomatoes aren’t sour enough) ¼ cup chopped capsicum (optional) 200g paneer, cubed Fresh coriander leave...

A soft, sweet, melt-in-the-mouth eggless French toast made with custard powder! Perfect for kids, brunch, or a quick dessert. Ingredients (Serves 4) - 1 cup milk - 1 tsp vanilla custard powder Buy here↗ - 3 tsp sugar - ½ tsp cinnamon powder - ½ tsp vanilla essence (optional) Buy here↗ - 1 pinch cardamom powder (optional) - 4 bread slices (white or brioche works best) - 1–2 tbsp butter for roasting - Maple syrup or honey, for serving Optional add-ins: - 1 tsp cocoa powder for chocolate flavour Buy here↗ - Chocolate chips for topping Process - Make the custard mixture: In a cup, mix milk, custard powder, sugar, cinnamon and vanilla essence. Add cardamom if you like a spiced flavour. Microwave for 20–25 seconds — just enough to warm and dissolve the custard powder, not to thicken it. Prepare dipping dish: Pour this mixture into a shallow, wide dish so bread slices can be dipped easily. Dip the bread: Place each bread slice in the mixture and let it soak 2–3 seconds per side. (Don’t soak t...

These Cheesy Stuffed Bread Sticks are the perfect crispy, golden-brown snack with a soft, flavorful interior. Packed with cheese, veggies, and seasonings, they’re easy to make and incredibly delicious. Serve them as a side, snack, or appetizer! Ingredients: For the Dough- 1 tsp (5g) dry activated yeast ¼ cup warm milk 200–250g all-purpose flour 1 tsp salt 1 tsp oregano seasoning ½ tsp chili flakes (optional) 2 tbsp olive oil 1 tbsp olive oil (for coating the dough before proofing) For the Stuffing- ½ cup grated cheese (mozzarella, cheddar, or your choice) ¼ cup corn kernels 2–3 tbsp chopped olives ¼ cup chopped onion ¼ cup chopped capsicum ¼ cup cottage cheese cubes (optional) Additional vegetables (mushrooms, spinach, or bell peppers) 1 tsp pizza seasoning Salt to taste For Brushing: 1 tbsp olive oil 1 tbsp milk Process: Step 1: Prepare the Dough In a small bowl, mix warm milk and yeast. Let it sit for 10 minutes until foamy. In a large bowl, combine flour, salt, oregano, and chili fl...

Ingredients - Imli - 1 cup Oil - 2 tbsp Salt - 1 tbsp Sugar - 1 cup Fenugreek seeds- Methi dana - 1/2 tsp Cumin seeds - Jeera - 1/2 tsp Coriander seeds - Dhaniya beej - 1 tsp Fennel seeds - Saunf - 1 tsp Dried ginger powder - 1/4 tsp Black pepper powder - 1/2 tsp Process - Wash and soak Imli in hot water for 30 minutes. Make a paste of soaked Imli in a blender. Now sieve the Imli paste in a saucepan, add 1/2 cup water in the paste to make this process quick and easy. Boil this paste on simmer for 5 minutes. Add all the ingredients and mix well.  Bring it to boil on high flame once. Add some more water if you do not want the consistency to be very thick. Let it simmer for 15 minutes on low flame. Imli chutney is ready to serve. You can keep it refrigerated for 6-7 weeks. 

Ingredients- Tuvar daal - 1 cup Imli Paste (tamarind paste) - 2 tbsp if making fresh from raw imli- 1tsp of ready-made pulp Onion - finely chopped - 1/3 cup Curry leaves - 4-5 leaves Red whole chilies - 2 Asafoetida - Hing - 1/4 tsp Mustard  seeds - 1/2 tsp Cumin seeds - 1/2 tsp Oil - 2 tbsp Ginger garlic paste - 1 tsp Turmeric powder - 1/2 tsp Red chili powder - 1/2 tsp Salt - 1 tsp, or according to your taste Process- Put 2 tsp oil in a pressure cooker and turn on the stove. We will make tadka before boiling the daal. Once the oil is hot enough, put mustard seeds, cumin seeds, asafoetida, ginger-garlic paste, whole chilies, and curry leaves in hot oil. Now add chopped onion and let it cook for a minute. Add turmeric powder and red chili powder and mix well. Once the spices and onions are cooked well, add imli paste. Add some water and let it simmer for 5 minutes. Now add washed daal in the pressure cooker with 2 cups of water. Add salt and mix all the ingredien...

Ingredients for two pizzas (6" ) Tomatoes - 4 med size Garlic Cloves - 10-12 cloves ( approx finely chopped 4 tsp) Fresh Basil Leaves - 10-12 leaves Onion - 1 small finely chopped Red chili powder - 1/2 tsp Sugar - 1 tsp Salt to taste Olive oil - 4 tsp Process - Rub some olive oil on all the washed tomatoes. Now make a small cut on one side of tomatoes and hold the tomatoes with the help of a fork and fire roast tomatoes on stove flame directly for 2-3 minutes. Roast all the tomatoes and let them cool for 3-4 minutes. In a cooking pan, put some olive oil to heat and add finely chopped onions. Remove the skin of tomatoes and cut them roughly in small pieces. Add these chopped tomatoes and chopped garlic together in frying onions. Add some salt and cover the pan. Let it simmer for 5-7 minutes. Now you try and crush the tomatoes while cooking it. Add sugar and chili powder, mix well. When you see oil is separated and tomatoes are mashed and cooked, turn off the stove and ...

Ingredients - All-purpose flour - 2 cups Dry Active Yeast - 1 tsp Sugar - 2 tsp Milk - 1/4 cup Oil/ Butter - 3 tbsp Dried Oregano - 1/ tsp (optional) Dried Basil Leaves - 1/2 tsp (optional) Pizza Seasoning / Mixed Herbs - 1 tsp Salt - 1 tsp Process - Put lukewarm milk in a kneading bowl. Add active dry yeast and sugar in the milk and mix well. Cover the bowl and keep it aside for 10 minutes, this will activate the yeast, and you can see bubbles formed in the milk after 10 minutes. Add all-purpose flour, salt, and all the seasoning in the bowl. Knead a very soft dough with the help of water or milk. The dough will be very soft and sticky at the beginning, but as you continue to knead it, it will slowly become manageable. The dough should be very soft. Now put oil on the dough's surface and cover the bowl with a wet towel or airtight lid. Let it ferment for an hour. After an hour, the dough will be almost double in size. Knead it once again and then divide it into 2 piec...