Author: vebnox

Drumstick Soup Recipe

The change of season often leads seasonal flu, sore throat, and coughs. And the best remedy to handle such situations is to indulge in immunity boosting foods. One such foods is drumstick (moringa), which can be consumed as a soup or curry. Take a look at this simple and easy immunity-boosting Drumstick Soup that can be easily made at home.

Benefits of drumstick

Drumsticks are packed with vitamin C, antioxidants, and essential nutrients that help strengthen the immune system. They are also known for their anti-inflammatory properties that support the body’s defense against infections.

Ingredients required

1 onion, 8 garlic cloves, 2 inch ginger, 2 green chill, 2 tbsp coriander stems, 1 bay leaf, 2 cloves, 2 inch cinnamon, salt to taste, 2 cups hot water, 2 tbsp coriander leaves, 8-10 mint leaves, 1 tsp black salt, 1 tsp roasted cumin powder, 1 tsp black pepper, and 1 tsp lemon juice

Step 1

First of all, peel the drumsticks and cut them into pieces.

Step 2

Boil 2 cups of water, and add the drumsticks, onion, ginger, garlic, green chillies, coriander stems, bay leaf, cloves, cinnamon, and a pinch of salt. Let it simmer for 5 minutes or until the drumsticks are tender.

Step 3

Once cooked, discard the whole spices. Strain the mixture, keeping the stock aside. Let the solids cool down and then blend them into smooth puree.

Step 4

Transfer them into a pan along with some fresh coriander & mint leaves and add reserved stock to get the right consistency.

Step 5

Cook on a low flame for 5-7 minutes and add salt, black salt, roasted cumin powder, black pepper & lemon juice.

Step 6

Your Drumstick soup is ready. Serve hot and enjoy.

Dhania Panjiri Recipe

Dhania Panjiri is an integral part of Chappan Bhog offered to Lord Krishna on Janmashtami. If you are also planning to observe fast and offer this bhog to the deity, take a look at the simplest recipe.

Ingredients required

1 cup coriander seeds, 2 tbsp ghee, 1/2 cup makhana, 1/2 cup powdered sugar, 1/2 cup grated coconut, 10-12 almonds, and 1 tsp chironji

Step 1

Dry roast coriander seeds in a pan for 30 seconds and set it aside.

Step 2

Once it cools down, blend it into a fine powder.

Step 3

Next, in the same pan, add ghee and saute makhana, almonds, and chironji for 30 seconds. Once done, place them on a kitchen towel.

Step 4

Now, add coriander powder to it and saute until it turns aromatic.

Step 5

To this, add nuts and coconut. Mix well and switch off the flame.

Step 6

Once it cools down slightly, add the powdered sugar to it and mix well using your hands.

Step 7

Your homemade Dhania Panjiri is ready. Enjoy.

Tasty side dishes to try!

Kerala isn’t just somewhere you go, it’s something you experience. The smell of coconut oil hanging in the air, the sound of curry leaves crackling in a hot pan, and the gentle bubbling of food cooking slow and steady in a clay pot. Even simple veggies like pumpkin or beans turn into something special here. Pair them with steaming rice or soft appam, and you’ve got comfort and flavour all wrapped up in one. Here are ten Kerala vegetarian sides you’ll find yourself coming back to again and again.

Thoran

Chopped veggies mixed with fresh grated coconut – that’s thoran. You temper mustard seeds in hot oil until they pop, then toss everything together into a simple, crunchy dish that you’ll find on every Kerala table. Plus honestly, it’s way more exciting than your usual salad.

Olan

Olan is soft ash gourd and black-eyed peas cooked in rich coconut milk. The flavours are subtle but melt together in the nicest way. It’s mild, calm, and perfect for when you want something light, gentle, and comforting on your plate.

Pulissery ​

If you like a little tang without it being too much, pulissery is the one. Yogurt and coconut come together with cucumber or ash gourd for a sour touch. Light and refreshing, it’s easy on the stomach and quietly delicious.

Kaalan

Kaalan is thick and creamy, made with yogurt, coconut, and chunks of raw banana or yam. The tangy yogurt and coconut blend into a smooth and rich gravy. It’s mildly sweet with a bit of spice and is warm and comforting, and easy on the stomach as well.

Achinga

Achinga’s a crunchy little side made with green beans or snake gourd, tossed with mustard seeds and just enough chilli to wake things up. It comes together quick and adds a fresh, crisp bite that makes the whole meal more interesting.

Erissery

Erissery’s basically pumpkin or beans cooked slow and easy in a thick coconut gravy with some mild spices. It smells amazing while it’s cooking, all warm and cozy, and when it’s ready, you just want to sit with a big plate of rice and take your time eating it.

Thalassery-style vegetable stew

This veggie stew from Thalassery is just soft spices and creamy coconut milk all over tender veggies. It’s mild, cosy, and perfect for toning down any big, loud flavours on your plate.

Kootu

Kootu is veggies, lentils, and coconut cooked together with gentle spices. It’s hearty but not too heavy, comforting to eat, and gives you a nice bit of protein on the side, a bit like Thalassery-style vegetable stew, but thicker and more rustic.

Pachadi

Pachadi is cool, creamy yogurt mixed with fresh veggies like cucumber or beets. It’s refreshing, light, and the perfect side to balance out a heavy meal. Bonus – it’s great for your digestion too.

Beans Mezhukupuratti

Beans mezhukupuratti is as simple as it gets – just green beans tossed with mustard seeds, curry leaves, and a pinch of coconut. Just tasty, fresh flavours that do the job. It’s the kind of side you keep sneaking bites of without thinking, and before you know it, your plate’s empty and you’re already getting more.

​How to make dhaba-style Egg Curry at home

Ingredients:

4-6 eggs, 2-3 tbsp oil, 2 onions, 2 tomatoes, 1 tbsp ginger garlic paste, 3-4 garlic cloves, 2 tomatoes, 6 curry leaves, 1 red chili, 3-4 green chilies, 1 tsp cumin seeds, ½ tsp turmeric powder, 2 tsp red chili powder, 1 tsp coriander powder, ½ tsp garam masala powder, 1 tsp kitchen king masala, 2 tbsp fresh cream, 1 handful coriander, salt, and pepper to taste, curd as needed.

Step 1

To begin with this easy recipe, wash and chop the veggies.

Step 2

Take a pot and add water with a dash of salt, place the eggs, and allow them to boil perfectly. Then place them in normal water, and remove the shells. Keep aside.

Step 3

Marniate the eggs with salt, turemric, red chiili powder and curd. Next, take a pan and heat 1 tablespoon of oil on medium heat. Gently fry the boiled eggs for 2-3 minutes until they turn slightly golden on all sides. Remove the eggs and set them aside.

Step 4

​ Now, to the same pan add more oil along with onion and ginger garlic paste. Keep cooking.​​

Step 5

To the same pan, add some more oil, add cumin seeds, curry leaves, and red chilies, and let them splutter. Add the finely chopped tomatoes; sauté them until they turn golden brown.

Step 6

Add ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears, add the tomato, and cook for 4-5 minutes until the oil begins to separate from the masala. Add the remaining spices, herbs, and eggs. Lastly add water as needed.

Step 7

Add in coriander leaves and serve hot.

Easy Fruit Custard recipe to try at home

Looking for a simple way to sneak in fruits and nutrition into your kid’s diet, then here’s a simple yet delicious Fruit Custard recipe, which can be made by following some simple tips given below. So, try it out today and enjoy this creamy sweet delight.

Ingredients

1 liter full cream milk, 2 tbsp custard powder, 2-3 tbsp sugar, 1 tsp vanilla essence, 1 apple, 1 banana, ¼ cup berries and nuts crushed, ½ cup mango.

Step 1

To begin with this easy recipe, wash and chop the fruits.

Step 2

Take a deep bottomed vessel and add milk, allow the milk to boil over medium heat.

Step 3

Next, take a bowl and whisk, 2 tbsp custard powder and mix well to form a smooth slurry.

Step 4

​ Once it boils, reduce heat and sugar to this milk.​

Step 5

Now, add the custard slurry slowly, stirring constantly to avoid lumps.

Step 6

Once the custard attains room temperature, then add in nuts, seeds and fruits, fruits and berries. Then refrigerate.

Step 7

Serve chilled

Make healthy chocolate milk at home

Let’s be honest – kids don’t line up for haldi doodh or sip tulsi tea with excitement. But hand them a glass of chocolate milk? Gone in seconds. The good news is, you can turn this childhood favourite into a secret immunity booster, without any complaints or suspicious stares. This version skips the artificial powders and gives your kid a warm, creamy, chocolatey drink made with real, wholesome ingredients, the kind that help the body fight off coughs, colds, and tiredness. It’s full of antioxidants, gentle spices, and natural sweetness that’s easy on the stomach and good for growing bodies. Whether it’s the usual monsoon sniffles or the wave of school-time bugs, this drink works like a cosy little shield in a cup. Scroll down to see what goes into it and how to make it at home.

What you’ll need

To make this immunity-boosting chocolate milk, grab a cup of milk – cow’s, almond, or oats, whatever works. Add half a teaspoon of unsweetened cocoa powder, a pinch of turmeric (haldi), a small piece of jaggery or a teaspoon of raw honey, and a pinch of cinnamon (dalchini). If you’re up for it, throw in half a teaspoon of ghee for digestion and just a tiny pinch of crushed black pepper so the turmeric actually does its thing.

Step 1: Warm it up right

Pour the milk into a small pan and heat it gently on low. No need to let it boil, just warm it up enough so everything mixes in nicely.

Step 2: Stir in the cocoa

Once the milk is warm, stir in the cocoa powder. It brings that deep, chocolatey flavour kids love, and the bonus is, it’s full of antioxidants that are genuinely good for them.

Step 3: Sneak in the turmeric

Add a pinch of turmeric – just a little. It has antiviral and antibacterial benefits, but you won’t even notice it’s there. The cocoa does a solid job of covering up the taste.

Step 4: Sweeten the deal

Drop in a small piece of jaggery or a spoonful of honey – whichever you have handy. Jaggery adds a boost of iron, while raw honey brings prebiotics and can help soothe the throat, which comes in handy during those sudden weather shifts.

Step 5: Spice things just right

Add a small pinch of cinnamon and just a tiny bit of crushed black pepper. They make it smell great and give a nice little warmth. The pepper also helps the turmeric actually work in the body, so don’t skip it.

Step 6: Swirl in a little ghee

Totally optional, but half a teaspoon of ghee can do wonders for digestion and immunity. It also gives the drink a creamy finish that kids enjoy.

Step 7: Mix, pour, and serve

Whisk everything together till it looks smooth and a bit frothy – no lumps allowed. Pour it into their favourite cup, and if you’re feeling fancy, sprinkle some cocoa on top in a smiley shape or something silly, and serve warm.

Sweet Corn Dhokla Recipe

If you are bored of regular roasted corn on the cob and looking for something melt-in-the-mouth, then try this Sweet Corn Dhokla. Made with corn paste, rava, and spices, this steamed evening snack is easy to make and makes for a filling snack that pairs well with green chutney and chai on the side. Tap next to read the recipe.

Ingredients required

1 cup rava, 1/2 cup sour curd, 3/4 water, 1/2 tsp sugar, salt to taste, 1.5 cup sweet corn, 1 tsp ginger, 3 green chillies, 1/2 tsp turmeric powder, 1/2 tsp red chilli flakes, 1/2 tsp oregano, 1 tbsp peanut oil, 1 tsp baking powder, 1 tsp water, 2 tbsp peanut oil, 2 tsp mustard seeds, 4 green chillies, 1/2 tsp asafoetida, and 1 sprig curry leaves

Step 1

In a mixing bowl, add rava, curd, water, sugar & salt. Whisk well and let it rest for 20 minutes.

Step 2

In the meantime, blend sweet corn to make a smooth paste.

Step 3

Next, add the corn paste to the rava mixture and mix well. Also add turmeric, red chilli flakes, oregano & oil. Give it a gentle mix again.

Step 4

Grease a plate/tray well and boil 1 cup water in an idli steamer.

Step 5

Add baking soda to the batter, mix well and transfer it to the greased tray/plate.

Step 6

Place the trays into the steamer & steam over high flame for 20 minutes.

Step 7

In the meantime, make a tempering of oil, mustard seeds, green chillies & asafoetida.

Step 8

Pour it over the prepared dhoklas, cut into desired shapes and serve hot with coriander chutney.

10 global dishes gone desi

Walk into any trendy café or buzzing resto-bar these days, and you’ll notice the menus aren’t just about butter chicken and biryani anymore. From Korean rice bowls to Middle Eastern dips, international dishes are having their moment and Indian chefs are giving them a desi spin that’s hard to resist. Here’s a look at the global plates everyone’s digging into, and why they’re not just tasty, but pretty smart food choices too.

Hummus with everything

This creamy Middle Eastern classic is now a staple on Indian menus, but forget plain old pita. You’ll find hummus served with spicy chips, tandoori mushrooms, even naan! Made from chickpeas, olive oil, and tahini, it’s a fibre-rich, protein-packed spread that’s kind on your gut and keeps you fuller longer. Bonus: it pairs well with both cocktails and conversation.

Banh mi with a twist

This Vietnamese sandwich is getting a full-blown makeover in Indian kitchens. Think crusty baguette stuffed with desi-spiced paneer, pickled carrots, and green chilli aioli. The balance of crunch, heat, and tang is unbeatable. Plus, the fresh veg and lean fillings make it lighter than your average roll.

Shakshuka for breakfast (or dinner)

This North African egg dish has gone full desi. You’ll find it served with pav, parathas, or even millet rotis. The base of spiced tomato, peppers, and onions makes it both comforting and nutrient-rich, while the eggs give you that solid protein hit. Perfect for brunches, hangovers, or lazy weeknight meals.

Korean bibimbap goes Indian

Bibimbap, a mixed rice bowl with veggies, protein, and chilli sauce — is now being made with jeera rice, South Indian podis, and even rajma. It’s colourful, customisable, and totally binge-worthy. The beauty? It brings together carbs, protein, and greens in one hot, satisfying bowl.

Sushi rolls get a masala upgrade

No longer just raw fish and wasabi. Sushi in India isn’t just about raw fish anymore. Menus now feature everything from tempura aloo tikki to paneer teriyaki and even butter chicken rolled up in sticky rice and seaweed. It still feels light and fresh, but with flavours that hit closer to home – fun, familiar, and way more tempting for the desi palate.

Tacos with tandoori flavour

The humble taco has been adopted and adapted. Think tandoori jackfruit, keema masala, or palak paneer tucked into soft corn tortillas. It’s the ultimate snack-meets-meal; handheld, layered with flavour, and surprisingly wholesome when packed with greens and homemade fillings.

Ramen with Indian soul

This Japanese noodle broth has found a fanbase across India. Now being made with pepper rasam, coconut milk bases, and spiced chicken, it’s the perfect comfort food. The broth warms you up, the noodles fill you up, and the toppings (think sautéed greens and boiled egg) add depth and nutrition.

Falafel with desi twist

These crunchy chickpea balls aren’t just wrapped in pita anymore. Restaurants are loading them into wraps with pickled onions, mint chutney, and chilli mayo. High in plant protein and loaded with fibre, falafel is great for vegetarians who want a break from paneer without skimping on flavour.

Bao buns with Indian fillings

These fluffy Asian buns have become crowd favourites, now stuffed with everything from ghee-roasted mushrooms to spicy mutton curry. The softness of the bao mixed with punchy Indian fillings creates a dreamy mouthfeel. It’s also easier on the stomach than heavy breads, making it a smart pick.

Avocado toast, but make it Indian

No longer just a millennial fad, avocado toast has been reimagined with masala guacamole, bhujia toppings, and even fried curry leaves. Avocados are rich in good fats, and when paired with whole grain bread and Indian spices, you’ve got a meal that’s equal parts indulgent and nourishing.

Easy to make milk Sandesh with homemade chena

Want to make something sweet and delicious to serve your guests, then try this simple Sandesh recipe, which can be made at home by following some simple steps given below.With that we have curated a perfect recipe, which is healthy, sweet and can be made using leftover paneer. Read on…

Step 1

To begin with this easy recipe, slightly roast the almonds and lightly crush them for garnishing.

Step 2

Take a bowl of water and soak this paneer. You can also use slightly lukewarm water, this will help in better kneading of the dough.

Step 3

Take a bowl of water and soak this paneer. You can also use slightly lukewarm water, this will help in better kneading of the dough.

Step 4

Next, take a pan and heat milk, reduce the heat and add in the chena and keep stirring.

Step 5

Once, the mixture is thick and lump free, add in cardamom and stevia. Cook till the water evaporates.

Step 6

Transfer the mixture to the sandesh moulds, and keep it in the refrigerator for some time.

Step 7

Garnish with crushed nuts.

Broccoli Panee​r Paratha

Are you a paratha fan and looking for a protein and fiber-rich one? If yes, then this Broccoli Paneer Paratha recipe is for you. Tap next to read the detailed recipe.

Ingredients required

2 cups whole wheat flour, salt to taste, water as required, and 1 tsp ghee or oil.

For the stuffing

1 cup grated broccoli, 3/4 cup grated paneer, 2 green chilies, 1 tsp ginger, 1/2 tsp ajwain, salt to taste, ½ tsp garam masala, 1 tbsp chopped coriander, and1/2 tsp lemon juice

Step 1

Mix whole wheat flour, salt, and a little oil in a mixing bowl.

Step 2

Add water to knead a smooth, soft dough. Cover and let it rest for 15–20 minutes.

Step 3

In a bowl, combine grated broccoli, paneer, chilies, ginger, ajwain, salt, garam masala, lemon juice, and coriander.

Step 4

Take a small ball of dough and roll it into a small disc.

Step 5

Place 1-2 tbsp of stuffing in the center. Seal the edges and roll out parathas.

Step 6

Heat a tawa or pan, place the paratha on it. Cook both sides until golden and crisp using oil or ghee.

Step 7

Serve hot with curd, pickle, or mint chutney.