our daily. strong, milky, just enough spice.

↳ ingredients

• cups water
• cup whole milk
• tsp loose black tea (assam works)
• green cardamom pods — crushed
• inch fresh ginger — smashed
• tsp sugar — or to taste

↳ method

1. bring water to a boil with cardamom + ginger. let it bubble for ~2 minutes so the flavour comes out.
2. add the loose tea. boil for ~1 minute (longer = stronger).
3. pour in the milk. bring it back to a gentle boil — don't let it climb over the pan.
4. boil another ~2 minutes for that deep, milky chai colour.
5. stir in sugar. strain into cups. (in a thermos if mornings need to wait.)

the breakfast that tastes like home. serve with curd + achaar.

↳ ingredients

• cups atta (whole wheat flour)
• cup warm water — approx — adjust
• tsp salt
• medium potatoes — boiled + mashed
• green chilli — finely chopped
• tbsp coriander — finely chopped
• tsp ajwain (carom seeds)
• tsp red chilli powder
• tsp garam masala
• tsp amchur (dry mango powder) — optional but lovely
• ghee or butter — for cooking — generously

↳ method

1. make the dough — atta + salt + water — knead till soft. cover, rest 20 minutes.
2. mix the filling — mashed potato + chilli + coriander + ajwain + chilli powder + garam masala + amchur + salt. taste, adjust.
3. divide dough + filling into equal balls (filling balls slightly bigger than dough balls).
4. roll a dough ball into a small disc, place a filling ball in the centre, gather the edges over the top, pinch to close. dust with flour.
5. gently roll the stuffed ball into a paratha — slow and even, don't tear.
6. cook on a hot tava (skillet). flip when bubbles appear. add ghee on both sides, press the edges down, cook till golden brown spots show.
7. serve hot. ALWAYS hot.

aru's favourite. one of the few drinks he'll sit still for.

↳ ingredients

• cup ripe mango pulp — alphonso or kesar if you can find it
• cup full-fat yogurt (curd) — thick, not runny
• cup cold milk
• tbsp sugar — or to taste — alphonso is sweet on its own
• ice cubes
• pinch cardamom powder — optional, very lovely
• saffron + chopped pistachios — to garnish (optional)

↳ method

1. blend mango pulp + yogurt + milk + sugar + ice till smooth (~30 seconds).
2. taste. more sugar? more milk for thinner?
3. pour into chilled glasses. dust with cardamom + garnish.

aru's saturday morning. no refined sugar, no fuss.

↳ ingredients

• ripe banana — the spottier, the sweeter
• cup rolled oats — blended into flour
• egg
• cup milk — any kind
• tsp baking powder
• tsp cinnamon
• pinch salt
• tsp vanilla — optional
• butter — for the pan

↳ method

1. blend the oats first till they're a rough flour. then add everything else and blend till smooth (~30 sec).
2. let the batter sit 5 min — oats thicken it.
3. heat a non-stick pan on medium-low. melt a small dab of butter.
4. drop 2-tbsp scoops. cook till bubbles form on top + edges look set (~2 min). flip + cook another minute.
5. stack. serve with maple syrup, more banana, or just plain.

the green that even toddlers eat.

↳ ingredients

• g fresh spinach — stems trimmed
• g paneer — cubed
• large onion — finely chopped
• tomatoes — pureed
• tbsp ginger-garlic paste
• green chillies
• tsp cumin seeds
• tsp coriander powder
• tsp turmeric
• tsp garam masala
• tbsp fresh cream — or thick yogurt
• tbsp ghee or oil
• salt — to taste

↳ method

1. blanch the spinach — 1 minute in boiling water, then straight into an ice bath. drain + blend to a smooth puree (no extra water).
2. heat ghee. crackle the cumin. add onion + chilli — cook till golden (~8 min).
3. add ginger-garlic paste. cook 1 min till the raw smell goes.
4. add tomato puree + coriander, turmeric, salt. cook till oil separates (~5-6 min).
5. stir in the spinach puree. simmer 5-7 min on low.
6. add paneer cubes + garam masala. simmer 3-4 min — don't boil paneer hard or it'll go rubbery.
7. finish with cream. serve with rice, roti, or naan.

smoky, herby. the kebab i never get tired of.

↳ ingredients

• g ground chicken — thigh, not breast
• onion — grated + squeezed dry
• tbsp ginger-garlic paste
• green chillies — finely chopped
• cup coriander — finely chopped
• cup mint — finely chopped
• tsp garam masala
• tsp kashmiri red chilli powder
• tsp roasted cumin powder
• tsp black pepper
• tbsp lemon juice
• tbsp oil — for binding
• salt — to taste
• more oil — for cooking

↳ method

1. drain the grated onion really well — soggy onion = soft kebabs that fall off the skewer.
2. mix everything (except cooking oil). knead + squeeze the mince for 2-3 min till it goes slightly sticky — that's the binding.
3. rest covered in the fridge 20 min. flavours marry, meat firms up.
4. shape into long sausages around skewers — or just hand-roll them if you don't have skewers.
5. cook on a hot tava / grill / 400°F oven on a lined tray. brush with oil, turn every 3-4 min till charred + cooked through (~12 min total).
6. rest 2 min off heat. serve hot with green chutney + onion-lemon wedges.

the small jar that makes everything taste better.

↳ ingredients

• cup coriander — leaves + tender stems
• cup mint — leaves only
• green chillies — adjust to your heat
• inch fresh ginger
• tsp roasted cumin powder
• tbsp lemon juice
• tbsp ice-cold water — keeps the colour bright
• pinch sugar — secret balance
• salt — to taste

↳ method

1. blend everything till smooth. add water 1 tbsp at a time — you want a thick saucy chutney, not soup.
2. taste. more salt? more lemon?
3. store in a small jar. lasts ~5 days in the fridge.

the weeknight pasta — toddler-approved, parents-relieved.

↳ ingredients

• g pasta — penne, fusilli, whatever's in the cupboard
• medium onion — finely chopped
• garlic cloves — minced
• can tomato passata (400g) — or 4 fresh tomatoes pureed
• cup cream — or full-fat milk for lighter
• tbsp butter
• tbsp olive oil
• tsp dried oregano
• pinch chilli flakes — skip for kids
• salt — for pasta water AND the sauce
• parmesan — to serve

↳ method

1. salt the pasta water like the sea. start cooking pasta while you make the sauce.
2. melt butter + olive oil. sauté onion till translucent (~5 min).
3. add garlic + oregano + chilli flakes. stir 30 sec — don't brown.
4. pour in tomato passata. simmer 8-10 min till it deepens in colour. salt to taste.
5. stir in cream. simmer another 2 minutes.
6. before draining the pasta, save a mug of the cooking water. drain + toss into the sauce, adding splashes of pasta water for silkiness.
7. serve hot with parmesan.

the chilled green water of dreams. store-bought puris are forgiven.

↳ ingredients

• cup mint leaves — tightly packed
• cup coriander — leaves + stems
• green chillies
• inch fresh ginger
• cup tamarind paste — or 2 tbsp imli pulp
• tbsp jaggery or sugar
• tsp roasted cumin powder
• tsp chaat masala
• tsp black salt (kala namak)
• cups cold water — ice cold
• regular salt — to taste
• boondi — to garnish, optional

↳ method

1. blend mint + coriander + chilli + ginger with ½ cup of the water into a bright green smooth paste.
2. in a big pitcher, whisk in the remaining water + tamarind + jaggery + cumin + chaat masala + black salt + salt.
3. taste. should hit spicy + sour + salty + a tiny bit sweet. adjust.
4. chill at least 1 hour. the longer it sits, the deeper the flavour.
5. strain right before serving (optional but classy).
6. for the puris: store-bought puris + boiled potato + boiled white peas + onion + green chutney + tamarind chutney. fill, dunk in pani, eat immediately.

sunday-lunch rajma chawal. punjabi soul food.

↳ ingredients

• cup rajma (red kidney beans) — soaked overnight in plenty of water
• large onion — finely chopped
• tomatoes — pureed
• tbsp ginger-garlic paste
• green chillies — slit
• tsp cumin seeds
• bay leaf
• tsp coriander powder
• tsp red chilli powder
• tsp turmeric
• tsp garam masala
• tsp amchur (dry mango powder) — optional, lovely
• tbsp ghee or oil
• salt — to taste
• fresh coriander — to garnish

↳ method

1. drain soaked rajma. pressure cook with fresh water (2x the rajma volume) + salt + bay leaf — 4-5 whistles, then simmer another 10 min on low. beans should mash easily between your fingers.
2. in a pan, heat ghee. crackle the cumin.
3. add onion + chilli. cook till deep golden (~8 min).
4. add ginger-garlic paste. stir 1 min.
5. add tomato puree + coriander, chilli powder, turmeric, amchur, salt. cook till oil separates (~6-8 min).
6. add cooked rajma + its cooking liquid. mash a few beans against the pan to thicken the gravy.
7. simmer 15-20 min. add garam masala at the end.
8. garnish with fresh coriander. serve with steamed basmati. always.

deep, dark, deeply spiced. saturday-morning chickpeas.

↳ ingredients

• cups dried chickpeas — soaked overnight (or 2 cans, drained)
• tea bags — for the classic dark colour — optional but real
• large onion — finely chopped
• tomatoes — pureed
• tbsp ginger-garlic paste
• green chillies — slit
• tsp cumin seeds
• bay leaf
• cloves
• small cinnamon stick
• tbsp chole masala — or 1 tbsp garam masala + 1 tsp amchur + 1 tsp kashmiri chilli
• tsp coriander powder
• tsp turmeric
• tbsp ghee or oil
• salt — to taste
• fresh coriander + ginger juliennes — to garnish

↳ method

1. pressure cook the soaked chickpeas with the tea bags + a pinch of salt — 4-5 whistles. discard the tea bags after.
2. heat ghee. crackle cumin + bay leaf + cloves + cinnamon.
3. add onion. cook till deep golden brown.
4. add ginger-garlic paste + green chilli. stir 1 min.
5. add tomato puree + chole masala, coriander, turmeric, salt. cook till oil separates (~6-8 min).
6. add chickpeas + their cooking liquid. simmer 15 min. mash a few chickpeas against the pan to thicken.
7. garnish with fresh coriander + raw ginger juliennes. serve with bhature, kulche, or roti.

green parathas that even toddlers eat. sneaky-good.

↳ ingredients

• cups atta (whole wheat flour) — plus more for dusting
• cup spinach puree — blanched + blended (~150g raw spinach)
• green chilli — finely minced — skip for toddlers
• tsp ajwain (carom seeds)
• tsp turmeric
• tsp garam masala
• tbsp oil — into the dough
• salt — to taste
• ghee or butter — for cooking — generously

↳ method

1. blanch spinach — 1 minute in boiling water, then ice bath, then blend smooth.
2. mix atta with spinach puree + spices + oil + salt. don't add water yet — see how wet the spinach makes it.
3. knead till soft. add water a tablespoon at a time only if needed. cover, rest 15 min.
4. divide into equal balls. roll each into a thin paratha — dust with flour to prevent sticking.
5. cook on a hot tava. flip when small bubbles form. add ghee both sides, press the edges so it puffs. cook till golden-brown speckles appear.
6. serve hot with curd, butter, achaar.

no sun-drying, no fermenting. ready in an hour, gone in a week.

↳ ingredients

• raw mangoes (kachi) — firm + sour, ~500g total
• tsp salt — to draw out water
• tsp turmeric
• tbsp mustard oil
• tsp mustard seeds — coarsely crushed
• tsp fennel seeds (saunf) — coarsely crushed
• tsp fenugreek seeds (methi) — coarsely crushed
• tbsp kashmiri red chilli powder
• tsp red chilli powder — for heat — adjust
• pinch asafoetida (hing)

↳ method

1. wash, dry, and cube the mangoes — small bite-sized pieces. include the skin.
2. toss with 1 tsp salt + ½ tsp turmeric. let sit 30 min — water will release.
3. drain. pat the cubes really dry (this is critical — wet pickle goes mouldy).
4. heat mustard oil till it just smokes, then turn off and cool slightly.
5. crush mustard / fennel / methi seeds coarsely. mix into the oil with the chilli powders, hing, remaining salt + turmeric.
6. add the drained mango. mix well. transfer to a clean dry glass jar.
7. rest 1 hour at room temp before eating. refrigerate. finish in 7-10 days.

savoury pancakes, 25 min start to plate. great for fussy mornings.

↳ ingredients

• cup suji (fine semolina / rava)
• cup thick yogurt
• cup water — approx — adjust to batter
• onion — finely chopped
• green chilli — minced
• tsp ginger — grated
• tbsp coriander — chopped
• tsp ajwain (carom seeds)
• tsp salt
• oil or ghee — for the pan

↳ method

1. whisk yogurt + water smooth. stir in suji. rest 10 min — it'll swell.
2. fold in onion, chilli, ginger, coriander, ajwain, salt. consistency: like a slightly thick dosa batter, pourable.
3. heat a non-stick tava. drizzle oil. ladle batter on, spread gently — thicker than a dosa, thinner than a pancake.
4. cook covered on low-medium ~2 min. drizzle oil around the edges. flip. cook another minute.
5. serve hot with green chutney or curd.

the breakfast that always saves the day.

↳ ingredients

• cups poha (medium-thick)
• onion — finely chopped
• small potato — tiny cubes (optional but lovely)
• cup peanuts — raw
• tsp mustard seeds
• tsp cumin seeds
• curry leaves
• green chilli — slit
• tsp turmeric
• tsp sugar — balances the lemon
• tbsp lemon juice — to finish — off the heat
• tbsp oil
• salt — to taste
• coriander + sev — to garnish

↳ method

1. rinse poha in a sieve under running water — just till the grains are wet through but not mushy. drain. sprinkle salt + sugar over it, set aside.
2. heat oil. fry peanuts till golden. set aside.
3. in the same oil, crackle mustard + cumin. add curry leaves + chilli.
4. add onion. cook till soft. add potato if using. cover + cook till tender (~5 min).
5. stir in turmeric. cook 30 sec.
6. fluff the rinsed poha with a fork. fold gently into the pan — don't mash. cover + steam 2 min.
7. off the heat, squeeze lemon. garnish with peanuts, coriander, sev.

one-pot, weeknight-friendly, kids-friendly, everything-friendly.

↳ ingredients

• cups basmati rice — soaked 20 min, drained
• onion — thinly sliced
• cup mixed veg — carrot, beans, peas, cauliflower
• tbsp ginger-garlic paste
• green chilli — slit
• bay leaf
• small cinnamon stick
• cardamom pods
• cloves
• tsp cumin seeds
• cups water — for soaked basmati — 3 cups if unsoaked
• tbsp ghee
• salt — to taste
• fresh coriander — to garnish

↳ method

1. heat ghee in a heavy pot. crackle cumin + bay + cinnamon + cardamom + cloves.
2. add onion. cook till golden (~7-8 min).
3. add ginger-garlic paste + chilli. stir 1 min.
4. add veg + salt. cook 2-3 min.
5. add drained rice. stir very gently 1 min so it picks up the spice oil.
6. add water. bring to a boil. cover tightly, lower heat to its lowest. cook undisturbed 12-15 min.
7. rest off the heat (still covered) 10 min. fluff with a fork. garnish.

leftover rice's best second life. tangy, crunchy, 20 min flat.

↳ ingredients

• cups cooked rice — cold or day-old is best
• tbsp lemon juice — fresh, please
• tsp turmeric
• cup peanuts — raw
• tsp mustard seeds
• tsp chana dal
• tsp urad dal
• curry leaves
• green chilli — slit
• inch ginger — grated
• pinch asafoetida (hing)
• tbsp oil or ghee
• salt — to taste
• coriander — to garnish

↳ method

1. heat oil. fry peanuts till golden. set aside.
2. in the same oil, crackle mustard. add chana dal + urad dal — fry till golden.
3. add curry leaves, chilli, ginger, hing. stir 30 sec.
4. add turmeric. stir.
5. add rice + salt. fold gently till every grain is yellow — don't mash.
6. ALWAYS off the heat — squeeze in lemon juice. mix. garnish with peanuts + coriander.

street-food wrap, home edition. paratha + chicken + onion + chutney.

↳ ingredients

• g boneless chicken thigh — bite-sized pieces
• cup thick yogurt
• tbsp ginger-garlic paste
• tbsp lemon juice
• tsp kashmiri red chilli powder
• tsp garam masala
• tsp roasted cumin powder
• tsp turmeric
• parathas or rotis — store-bought is fine
• red onion — thinly sliced
• green chutney — see recipe above
• lemon wedges + sliced chilli — to serve
• tbsp oil
• salt — to taste

↳ method

1. marinate chicken with yogurt + ginger-garlic + lemon + spices + salt. rest 30 min minimum (overnight is much better).
2. heat oil in a wide pan. cook chicken on medium-high till golden + cooked through (~10 min). don't crowd the pan or it'll steam instead of sear.
3. warm parathas on a hot tava.
4. spread green chutney across the paratha. arrange chicken in a line, then onion + a squeeze of lemon.
5. roll tight. wrap the bottom half in foil or parchment so it stays neat. serve hot.

aru's #1. mild, creamy, no tomato, gentle on toddler tongues.

↳ ingredients

• g bone-in chicken pieces — or boneless thigh, cubed
• cup thick yogurt — whisked smooth
• onions — finely chopped
• tbsp ginger-garlic paste
• tsp cumin seeds
• bay leaf
• cardamom pods
• small cinnamon stick
• tsp coriander powder
• tsp turmeric
• tsp garam masala
• tbsp ghee
• cup water
• salt — to taste
• fresh coriander — to garnish

↳ method

1. heat ghee. crackle cumin + bay + cardamom + cinnamon.
2. add onion. cook patiently to deep golden — ~10 min. don't rush this part. this is where the depth comes from.
3. add ginger-garlic paste. cook 1 min.
4. lower the heat. add coriander powder + turmeric. add chicken. seal on all sides ~5 min.
5. lower the heat further. add whisked yogurt SLOWLY, one tablespoon at a time, stirring constantly so it doesn't split.
6. add water + salt. cover + simmer 20-25 min till chicken is tender. stir occasionally.
7. finish with garam masala. rest 5 min. garnish.

the cooling thing on everything spicy. raita's lighter cousin.

↳ ingredients

• cup thick greek yogurt
• tbsp fresh mint — finely chopped
• tbsp coriander — finely chopped
• cucumber — grated + squeezed dry (optional)
• clove garlic — very finely minced
• tsp roasted cumin powder
• tsp lemon juice
• pinch black pepper
• pinch sugar — balances
• salt — to taste

↳ method

1. whisk the yogurt smooth.
2. fold in everything else.
3. rest in the fridge 10 min if you can — flavours mingle. taste, adjust.

snack-size, protein-packed, freezer-friendly.

↳ ingredients

• cup oat flour — or just blend rolled oats
• scoop vanilla protein powder — ~30g
• cup mashed ripe banana — ~1 large
• eggs
• cup maple syrup
• cup milk — any kind
• tbsp nut butter — almond or peanut
• tsp baking powder
• tsp baking soda
• tsp vanilla extract
• pinch salt
• cup chocolate chips — optional sprinkle on top

↳ method

1. preheat oven to 350°F. line a muffin tin.
2. whisk eggs + banana + maple + milk + nut butter + vanilla in one bowl.
3. mix oat flour + protein powder + baking powder + baking soda + salt in another.
4. fold wet into dry. don't overmix.
5. spoon into liners ~¾ full. sprinkle chocolate chips on top.
6. bake 18-22 min. toothpick should come out with moist crumbs.
7. cool fully before storing. freeze in a ziploc — thaw beautifully.

fudgey, freezer-friendly, lunchbox-perfect. adapted from @raisingwellkids.

↳ ingredients

• cup mashed sweet potato — cube + steam/boil till soft, then mash
• cup peanut butter
• egg
• cup maple syrup
• tsp vanilla extract
• cup cocoa powder
• tsp baking soda
• cup vanilla protein powder — or sub ¼ cup flour
• pinch salt
• chocolate chips — a sprinkle to fold in (Enjoy Life brand works)

↳ method

1. preheat oven to 350°F. line a 9-inch square pan.
2. mash the cooked sweet potato smooth (fork or immersion blender).
3. add everything else except chocolate chips. stir till smooth.
4. fold in chocolate chips last.
5. spread into the pan. bake 25-28 min. toothpick should come out with fudgey crumbs — not clean, but not too much wet batter either.
6. cool COMPLETELY before cutting (this matters — fudgey brownies need to set).
7. freeze in a ziploc. pop one into a lunchbox in the morning, ready by snack time.

sneaky-protein lunchbox blondies. adapted from @raisingwellkids — beans in a baked good, trust the process.

↳ ingredients

• can chickpeas (15oz) — drained + rinsed well
• cup peanut butter
• cup maple syrup
• cup flour — oat or all-purpose, your call
• tsp baking soda
• cup chocolate chips
• flaky salt — for the top after baking — optional but delicious

↳ method

1. preheat oven to 350°F. line an 8×8 pan (for a doubled batch, use 9×13).
2. add chickpeas + peanut butter + maple syrup to a food processor. blend WELL — you want completely smooth, no chickpea chunks. (a blender works too, just scrape down the sides a lot.)
3. stir in flour + baking soda + chocolate chips.
4. spread into the pan. bake 23-28 min — toothpick should come out with moist fudgey crumbs.
5. cool COMPLETELY in the pan. they set as they cool — pulling early gives you blondie goo, not blondie.
6. sprinkle flaky salt on top. cut + store in the fridge (we prefer them chilled) or freeze for lunchboxes — they thaw in ~20 min straight in the container.

the desi taco of your dreams — masaledar paneer + rajma + creamy corn salad, smashed golden in a roti. adapted from @chefguntas.

↳ ingredients

• g paneer — filling — crumbled or finely diced
• cup boiled rajma — filling — lightly mashed
• tsp fried garlic — filling
• tsp red chilli powder — filling
• tsp jeera (cumin) powder — filling
• tsp coriander — filling — chopped
• cup boiled corn — salad
• cup iceberg lettuce — salad — finely shredded
• cup hung curd — salad — thick
• tsp garlic — salad — very finely minced
• tsp coriander — salad — chopped
• tsp chilli flakes — salad
• tsp jalapeños — salad — chopped
• rotis — to wrap + smash
• tsp oil — for crisping each taco
• sriracha sauce — for that serious drizzle
• extra jalapeños — to garnish
• salt — to taste — filling + salad

↳ method

1. make the filling — heat a dry pan. add fried garlic + chilli powder + jeera powder + salt. stir 30 sec. add paneer + mashed rajma. cook 3-4 min till everything's coated + slightly toasty. fold in fresh coriander. set aside.
2. make the salad — whisk hung curd with minced garlic + salt till smooth. fold in boiled corn + shredded lettuce + chopped coriander + chilli flakes + jalapeños. taste, adjust.
3. assemble — lay a roti flat. spread 2-3 tbsp filling on one half, 2 tbsp salad on the other. fold the roti in half over the fillings.
4. smash — heat 1 tsp oil in a non-stick pan on medium. place the folded taco in, press gently with a spatula (or another pan on top). cook 1-2 min till the bottom is golden + crispy. flip + smash the other side too.
5. serve immediately — drizzle generously with sriracha, scatter extra jalapeños. eat with both hands.

the iced almond-saffron drink that turns regular summer days into something.

↳ ingredients

• cup almonds — soaked overnight, peeled
• cups cold milk
• cup sugar — or to taste
• cardamom pods — powdered
• tbsp rose water — optional, dreamy
• pinch saffron — soaked in 1 tbsp warm milk
• ice + slivered almonds + dried rose petals — to garnish

↳ method

1. drain the soaked almonds. peel — skins slip right off after a soak.
2. blend almonds with ½ cup of the milk to a smooth, fine paste — go a minute longer than feels right.
3. in a pitcher, whisk the almond paste with the rest of the cold milk + sugar + cardamom + rose water + saffron milk.
4. chill at least 1 hour. the longer it sits, the prettier it tastes.
5. serve over plenty of ice. garnish with slivered almonds + rose petals.

3-bowl, no-flour, kid-friendly. snack drawer staple.

↳ ingredients

• ripe bananas — spotty, mashed
• cup rolled oats
• cup desiccated coconut
• cup coconut oil or melted butter
• tsp vanilla extract
• tsp cinnamon
• pinch salt
• cup dark chocolate chips — optional, but yes

↳ method

1. preheat oven to 350°F. line a tray with parchment.
2. mash the bananas in a bowl. mix in everything else till it's a sticky dough.
3. scoop tablespoon-sized mounds onto the tray. flatten slightly — they don't spread much.
4. bake 12-15 min till golden at the edges.
5. cool on the tray ~5 min before lifting — they're soft till they set.

the nut-and-ghee atta mix that warms you from the inside. classic punjabi winter / postpartum food.

↳ ingredients

• cups whole wheat flour (atta)
• cup ghee — plus more if needed
• cup powdered sugar (boora) or jaggery powder
• cup almonds — chopped
• cup cashews — chopped
• cup pistachios — chopped
• cup melon seeds (magaz)
• tbsp gond (edible gum) — the small pebbles
• cup dried coconut — grated
• tsp green cardamom powder
• tsp ginger powder (sonth)

↳ method

1. heat 2 tbsp ghee in a small pan. fry gond pebbles in batches on low heat — they puff up like popcorn. drain on paper, cool, crush coarsely.
2. in the same pan, lightly roast all the chopped nuts + melon seeds till just fragrant. set aside.
3. in a heavy kadhai, heat the remaining ghee. add atta. roast on LOW heat, stirring constantly — 20-25 min till it's deep golden + smells nutty.
4. turn off the heat. let cool 10 min.
5. mix in powdered sugar (or jaggery), nuts, melon seeds, fried gond, coconut, cardamom, ginger powder.
6. store in an airtight glass jar. eat a couple of tablespoons with warm milk in the morning.

the punjabi winter laddu. atta + ghee + jaggery + nuts, shaped while warm.

↳ ingredients

• cups whole wheat flour (atta)
• cups ghee
• cup jaggery (boora or finely grated)
• cup almonds — chopped
• cup cashews — chopped
• cup melon seeds (magaz)
• tbsp gond (edible gum) — fried + crushed
• tsp green cardamom powder

↳ method

1. fry gond in 2 tbsp ghee on low heat till puffed. drain, cool, crush.
2. in a heavy kadhai, melt the remaining ghee. add atta. roast on low heat ~30 min till deep golden brown + intensely nutty. patience is everything.
3. turn off heat. let cool ~10 min till it's warm but not hot — critical for the jaggery.
4. stir in jaggery — it'll melt slightly from the warmth. add nuts, melon seeds, fried gond, cardamom.
5. while still warm (not hot), shape into walnut-sized balls between your palms. they firm up as they cool.
6. store in an airtight container. they keep ~3 weeks at room temp.

kada prashad. golden, glossy, gurdwara comfort.

↳ ingredients

• cup whole wheat flour (atta)
• cup ghee
• cup sugar
• cups water
• tsp green cardamom powder
• chopped almonds + pistachios — to garnish

↳ method

1. boil water + sugar together till sugar dissolves. keep the syrup warm on the lowest heat.
2. in a heavy kadhai, melt the ghee.
3. add atta. stir continuously on low-medium heat. roast ~20 min till the colour deepens to a rich golden brown + the kitchen smells of toasted ghee + flour.
4. carefully — STAND BACK — pour in the hot sugar syrup. it'll splatter and bubble violently.
5. stir vigorously. the halwa will go from soupy to thick in ~3-4 min. keep stirring till it leaves the sides of the pan + has a glossy sheen.
6. stir in cardamom. garnish with nuts. serve warm — always warm.

homemade summer concentrate. one batch lasts weeks, every glass tastes like a holiday.

↳ ingredients

• kg ripe plums — any sweet variety, washed + deseeded
• cups sugar — adjust — plums vary in sweetness
• cup water
• tbsp lemon juice — preserves + brightens
• tsp black salt (kala namak) — optional but really lovely
• tsp roasted cumin powder
• tsp citric acid — optional — extends shelf life

↳ method

1. in a heavy pan, cook deseeded plums with water on medium heat. cover + simmer 10-12 min till the flesh falls apart.
2. cool slightly. blend smooth. strain through a fine sieve back into the pan — push through with the back of a spoon. compost the skins / fibre.
3. add sugar + lemon juice + black salt + cumin + citric acid. bring to a boil. simmer 6-8 min till it slightly thickens — coats a spoon but is still pourable.
4. cool completely. bottle in clean dry glass.
5. to serve: 2-3 tbsp concentrate + cold water + ice + a sprig of mint. stir + sip.

the festival laddu. patient roasting is everything.

↳ ingredients

• cups besan (chickpea flour) — coarse if you can find it (motta besan)
• cup ghee
• cup powdered sugar (boora)
• cup almonds + cashews — finely chopped
• tsp green cardamom powder

↳ method

1. heat ghee in a heavy kadhai on low heat. add besan.
2. now the patience part — roast on LOW heat, stirring constantly, for 20-30 min. it goes from pale yellow → tan → deep golden → rich nutty brown. you should be able to smell it from another room.
3. off the heat. cool 10 min till the mixture is warm (not hot — sugar melts in hot mix).
4. stir in powdered sugar + chopped nuts + cardamom.
5. while still warm-ish, take small portions in your palm + press into a tight ball. if it crumbles, the mix is too cold — warm gently for a min and try again.
6. let cool fully before storing. lasts 2-3 weeks in an airtight jar.

dry punjabi sabzi — crispy outside, soft inside, with a sour-spice hit.

↳ ingredients

• g arbi (taro root) — pre-boil then peel
• onion — finely chopped
• tomato — finely chopped
• tbsp ginger-garlic paste
• green chilli — slit
• tsp cumin seeds
• tsp coriander powder
• tsp red chilli powder
• tsp turmeric
• tsp garam masala
• tsp amchur (dry mango powder) — cuts the slime — non-negotiable
• tbsp mustard oil or any oil
• salt — to taste
• fresh coriander — to garnish

↳ method

1. boil arbi whole + unpeeled till just tender — a knife slides in but it still holds shape. DON'T overcook (slime city).
2. cool, peel (skin slips right off), chop into bite-sized pieces. press each piece lightly to flatten — better surface for crisping.
3. heat oil till lightly smoking (mustard oil if you have it). add cumin.
4. add onion + chilli. cook till deep golden.
5. add ginger-garlic paste, stir 30 sec. add tomato + coriander, red chilli, turmeric, salt. cook till oil separates (~5 min).
6. add arbi. toss + press gently. cook on medium-low 8-10 min, turning occasionally, till the pieces are crisp-edged + coated.
7. finish with garam masala + amchur. garnish.