Bhojan Bites

This momo chutney is bold, garlicky, and perfectly balanced — just like you get in Nepali street-style momos. Ingredients 5 medium tomatoes 7–8 dried Kashmiri red chilies 10–12 garlic cloves , peeled 3 tbsp vegetable oil 1 tsp ginger , crushed 1/2 tsp black pepper powder 1 tbsp red chili sauce 1/2 tsp dark soy sauce 1 tsp vinegar Salt and sugar, to taste Boiling water, as needed Method Boil the base: In a pan, combine tomatoes, soaked dried red chilies, garlic, and ½ cup water. Boil on medium flame for 8 minutes. Cool slightly, then peel the tomato skins. Grind: Blend the boiled mixture to a smooth paste. Cook aromatics: Heat oil in a pan. Add crushed garlic, sauté until fragrant. Add tomato paste: Stir in the ground tomato-chili mixture. Cook for 8 minutes. Season: Add black pepper, red chili sauce, soy sauce, vinegar, salt, and a little sugar. Mix well and cook until the oil starts separating. Adjust consistency: Add boil...

Carrots bring warmth and nostalgia. Beets bring drama — that deep ruby glow that makes you pause before the first bite. This Mixed Gajar–Beet Halwa is my favorite way to balance both. Not too earthy. Not overly sweet. Just rich, comforting, and naturally vibrant. And the best part? It comes together beautifully in the Instant Pot. Why Mix Carrot & Beet? Too much beetroot can overpower a dessert. Too much carrot and you miss that gorgeous color. The perfect balance: 3 cups grated carrot 1 cup grated beetroot This ratio keeps the classic gajar halwa flavor while adding a subtle earthiness and a stunning pink hue. Ingredients 3 cups grated carrot 1 cup grated beetroot 1 cup full-fat milk 2–3 tbsp ghee 4 tbsp sugar (adjust to taste) 2 tbsp milk powder (optional but recommended for richness) ¼ tsp cardamom powder Chopped almonds & pistachios Few raisins (optional) Instant Pot Method Step 1: Pressure Cook Turn on Sauté (Low). ...