Bhojan Bites

Nimona: A Flavorful Curry Yields: 4 servings Prep time: 20 minutes Cook time: 30 minutes Ingredients: For the paste: 1 teaspoon coriander seeds 2 green chilies 5-6 garlic cloves 1-inch piece ginger For the Nimona: 2 tablespoons mustard oil 3-4 medium potatoes, cut into cubes 500 grams green peas, blanched ½ teaspoon asafoetida (hing) ½ teaspoon amchur powder (dried mango powder) 1-2 dry red chilies 1 teaspoon cumin seeds ¼ teaspoon turmeric powder 1 teaspoon garam masala Instructions: Make the paste: Grind together the coriander seeds, green chilies, garlic cloves, and ginger into a smooth paste. Prepare the peas: Divide the blanched green peas in half. Grind one half into a smooth paste. Heat the oil and add spices: Heat the mustard oil in a large pot or pan over medium heat. Add the cumin seeds and let them sizzle until fragrant. Add the paste and spices: Stir in the asafoetida, turmeric powder, garam masala, and the prepared paste. Cook for 2-3 minutes, stirring occasionally,...

Ingredients: For Dabeli Masala: 1 tsp coriander seeds ½ tsp cumin seeds ½ tsp fennel seeds ½ tsp black peppercorns ½ inch cinnamon stick 1 black cardamom pod 6 cloves 1 star anise 1 bay leaf 1 tsp sesame seeds 2 tbsp dried coconut 3 dried red chilies ½ tsp turmeric powder 1 tsp amchur powder (dried mango powder) 1 tsp sugar ½ tsp salt For Garlic Chili Chutney: 10-12 Kashmiri red chilies, soaked ½ cup garlic cloves ½ lime, juiced Salt to taste For Green Chutney: 1 cup fresh cilantro leaves 1 cup fresh mint leaves 2-3 green chilies Salt to taste 1-2 pinches sugar 2 pinches citric acid For Potato Mixture: 2 tbsp tamarind chutney ¼ cup water 2 tbsp oil 3 boiled and mashed potatoes ½ tsp salt 1 tbsp grated coconut 1 tbsp finely chopped coriander 2 tbsp sev (optional) 2 tbsp pomegranate seeds (optional) 2 tbsp spiced peanuts (optional) For Serving: Pav buns Green chutney Garlic chutney Tamarind chutney Masala peanuts Finely chopped onion Butter for toasting Instructions: Prepare Dabeli Masal...

Green cardamom - 10-12 pods Fennel - 1 tsp  Cloves - 1/2 tsp  Black pepper - 1/4 tsp  Ajwain - 1/4 tsp  Bay leaf -2-3 Cinnamon powder - 1/4 tsp  Ginger powder - 1/4 tsp  Coriander seeds -1/4 tsp  Dry roast whole spices, cool, grind and blend with other powdered ingredients. Store the spice mix in a airtight container.

  Gulab Jamun Cake – A Fusion Delight A rich, aromatic cake inspired by the classic Indian sweet Gulab Jamun , infused with cardamom, saffron, and a sweet drizzle of flavored milk. Ingredients For the Cake: 1 cup all-purpose flour 1 cup packaged gulab jamun mix (e.g., Gits) ¾ cup sugar ½ tsp cardamom powder ½ tsp baking powder ½ tsp baking soda A pinch of saffron 1 cup milk ¼ cup vegetable oil (or any neutral oil) For the Sugar Syrup: ½ cup sugar ¾ cup water Pinch of cardamom Pinch of saffron For the Topping: Slivered almonds & pistachios For the Saffron-Cardamom Milk: 3 cups (approx. ¾ liter) whole milk ¼ cup sugar 5–6 saffron strands ¼ tsp cardamom powder Step-by-Step Instructions 1. Prepare the Cake: Preheat your oven to 350°F (175°C) . Grease a 8-inch round cake pan (2-inch deep)  well. Warm the milk slightly and add saffron strands. Let them steep while preparing other ingredients. In a l...

 Dal Makhani, a rich and flavorful Punjabi lentil dish, is a staple in many Indian homes. This creamy and buttery dal is made with a combination of whole urad dal (black gram) and chana dal (chickpea), simmered in a fragrant tomato-based gravy. The addition of spices like cumin, ginger, and garam masala gives it a depth of flavor that is simply irresistible. Ingredients: 1 cup whole urad dal (black gram) 1 cup chana dal (chickpea) 1 cup rajma (kidney beans) 2 tomatoes, chopped 2 inches ginger, grated 1 teaspoon cumin seeds 1 teaspoon MDH Dal Makhani masala 1/2 teaspoon turmeric powder 1 teaspoon coriander powder Salt to taste 1/2 teaspoon paprika 1 tablespoon kasoori methi (dried fenugreek leaves) 1 tablespoon sugar (optional) 2 tablespoons ghee or oil 1 green chili, finely chopped 1/4 cup chopped cilantro for garnish Instructions: Prep the lentils: Rinse the urad dal, chana dal, and rajma thoroughly. Soak them in water for at least 8 hours, or o...

This soft, buttery eggless custard cake is lightly flavored with vanilla and enriched with crunchy nuts and colorful tutti frutti. It’s perfect as a tea-time cake or a simple dessert that doesn’t need any frosting. Ingredients ½ cup (100 g) butter, softened 1 cup (230 g) sugar 1 cup (255 ml) milk, at room temperature 1 tsp vinegar 1 tsp vanilla extract 1½ cups (240 g) maida / all-purpose flour ½ cup (68 g) custard powder ½ tsp baking soda 1 tsp baking powder 1/8 tsp of salt ¼ cup chopped nuts (almonds and walnuts) 2–3 tbsp tutti frutti Instructions Cream butter and sugar In a large mixing bowl, add the softened butter and sugar. Beat until light, smooth, and fluffy, ensuring the sugar is well combined with the butter. Add wet ingredients Pour in the milk, vinegar, and vanilla extract. Mix well until everything is evenly incorporated. Prepare dry ingredients Sieve together the maida, custard powder, baking soda, baking powder, and a pinch ...