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Tomato Chutney

Ingredients

7-8 Tomatoes finely chopped, Chopped green chillies, 1 tbsp Kausri methi, 3/4 tbsp Cumin Seeds, 1/2 tbsp Mustard seeds, 3/4 tbsp Salt to taste, Red Chilli Powder, 2 tbsp Coriander powder, 1/2 tbsp Mustard oil, 1/2 tbsp Asafoetida,

Method

In a pan add oil and Asafoetida, cumin seeds, mustard seeds, once they start crackling, add the tomatoes and let them cook for 5 min, once they become soft, add 1/2 cup of water and again cook for 3-4 min. Add the dry spices and cover and cook it until the gravy leaves the oil, sprinkle kasuri methi and switch off the flame.

Note:   You can add dry Mango powder, if you need it to be more tangy, about 1/2 tbsp. Please do not serve it hot, let it cool and serve at room temperature.

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Tahini Dip

Ingredients

3 tbsp Sasame seeds (Roasted), 1 cup Curd, 1 tbsp lemon juice, 1 clove garlic, 2tbsp oil, salt to taste

Method

Dry roast the sesame seeds in a nonstick pan on a medium heat, keep stirring the mix, as it might get burnt if left unstirred. Once done keep aside. Take a blunder add the sesame seeds roasted, oil, garlic clove, lemon juice. Blend all the Ingredients. Mix all the Ingredients in the curd and serve cold.

Note:   You can eat this with pita bread, sandwiches, lavash , etc.

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Kadi Pakoda

Ingredients

2 cups Curd, 2 tbsp Kashmiri Red Chilli Powder, 1 tbsp Ginger Garlic Paste, 1 tbsp Turmeric Powder, 4 tbsp Coriander Powder, 3 tbsp Garam Masala, Salt to taste, 2-3 cups of water, 1 tbsp cumin seeds, 1 tbsp meethi seeds, 1/2 tbsp Asafoetida, Dry red chilli-4, 1/2 tbsp Kausri Meethi, 3/4 cup besan, Tamarind ( In hot water soak 20gms of tamarind for 30 min in hot water), 3 tbsp dry oil/ghee

Ingredients

2 cup besan, salt, 1 tbsp Red chilli powder, Chopped green chillies, 1/2 tbsp Turmeric powder, 1/2 tbsp coriander powder, Onions (finely Chopped), Spinach (finely chopped), oil for frying

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Method To Prepare Pakoda's

Take a bowl, pour the besan and all the dry spices and mix well. Add the chopped onions and spinach. Take a pan, add oil of your choice for frying. The mixture should be of medium consistency and not runny. Make small balls with a spoon and pour the mixture once the oil becomes hot. Fry until golden brown. Remove the pakodas on a absorbent tissue and keep aside. Add the pakodas once the quad is ready. Serve it with rice

This Method Is To Make Kadi

Take a large mixing bowl. Add curd and churn well with a hand blender or a churner , till smooth paste. Add besan ginger garlic paste, turmeric powder, Kashmiri red chilli powder, Coriander Powder, Garam masala. Blend in everything well, till the time you don't get a runny mixture and everything gets combined with the curd. Add 2-3 cups of water in the mixture and churn well. Take a pressure cooker or any vessel of your choice. Add the oil of your choice, add asafoetida, cumin seeds, methi seeds and dry red chilli, once they start to crackle pour in the curd mixture and mix well. Add the kausri methi. Keep mixing it for another 15 min. Now take the tamarind which was soaked in water and strain the water and add it to the vessel. Mix well and cook it for another 20 min. If your mixture thickens way too much then add 1 cup of water and let it simmer. At the end of the step, add salt according to your taste switch of the flame after 20 min. Add the pakodas once the kadi is ready.

Note:   Some people like using butter milk instead of curd, in that case, do not use tamarind, as the buttermilk is also tangy, but if at the end you feel the flavour is less tangy, you can use dry mango powder. I always mix all my dry spices in water first and then add to my main dish as the spices get mixed nicely.




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Cottage Cheese in Tomato Gravy

Ingredients

5 medium sized tomatoes (finely Chopped)/ can use home made or market based tomato puree), Ginger Julliens , 200 gms Cottage Cheese, Chopped green chillies, Cilantro (washed and finely chopped), Salt to taste, 1 tbsp Kashmiri red chilli powder, 1/2 tbsp Turmeric powder, 2-3 tbsp Coriander Powder, 1 tbsp Cumin seeds, 1/2 tbsp Asafoetida, 1/2 tbsp oil 2, 1 tbsp of Kasuri Meethi (crushed)

Method

Take a pan and add in 2 1/2 tbsp oil on a medium flame. Put in the Asafoetida and cumin seeds. Once the cumin seeds start to crackle add in the tomatoes. After 30 seconds after mixing add the chopped green chillies and ginger julliens. Give it a stir, add all the dry spices, salt, 1 tbsp Kashmiri red chilli powder, 3 tbsp coriander powder, 1/2 tbsp turmeric powder and 1 tbsp kausri meethi crushed. Mix all the ingredients well. Add 1/2 cup water and let it simmer for 5-10 min, till the water is soaked and all the dry spices gets mixed well. Add the cottage cheese and the cilantro leaves.

Note:   Add the cottage cheese only once the gravy looses its oil and is thick to fold in the cheese cubes. You can eat this with tawa roti, paratha or rice.

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