Sarson Ka Saag
Fresh mustard and spinach greens slow-simmered, hand-churned with cornmeal (aalun) using a wooden mathani, and crowned with a sizzling desi ghee tadka — the winter centerpiece of our family home in Chandigarh.
Sarson Ka Saag
A pure labor of love. Fresh greens hand-churned with makki ka atta and topped with sizzling desi ghee tadka.
Hari Mirch Khatta Meetha Achar
Sweet, tangy, and fiery treat from Maa's jar. Made with jaggery, tamarind pulp, and freshly dry-roasted spices.
Khatta Meetha Nimbu Achaar
A timeless, sun-kissed recipe for sweet & sour lemon pickle. Naturally fermented with jaggery and roasted jeera.
Maa's Nankhatai
Melt-in-the-mouth Indian shortbread cookies baked with pure hand-creamed desi ghee, roasted besan, and cardamom.
Punjabi White Chane
Rich, dark, slow-simmered chickpeas infused with whole spices, black tea leaves, and dry amla potli.
Ram Kela Aam Ka Achaar
The quintessential North Indian summer mango pickle, slow-cured in pure pungent mustard oil and warm sunshine.
Imli ki Khatti Meethi Chutney
The ultimate sweet, tangy, and spiced tamarind dip with dry ginger and dark jaggery. A must-have for all chaats!
Sweet Mango Chutney
A delightful, golden grated raw mango relish cooked slowly with aromatic roasted spices until translucent.
Classic Dal Makhni
Rich, creamy, slow-simmered whole black urad lentils and rajma with butter, fresh cream, and sizzling garlic tadka.
Bharwa Baingani
Spicy, dry-stuffed baby eggplants and potatoes, braised gently in smoking mustard oil with rich roasted spices.
Dry Jeera Aloo
Crispy, golden boiled potato cubes tempered with fragrant roasted cumin, pungent hing, and fresh green chilies.
Baigan Ka Bharta
Smoky, direct open flame-roasted eggplant pulp stir-fried with golden onions, juicy tomatoes, and fresh ginger.
Masala Bhindi
Crispy, non-sticky okra sautéed with caramelized onions, dry mango powder (amchur), and warming coriander.
Bharwa Tinde
Tender round gourds cross-slit and generously packed with a zesty spiced onion-masala mix, gently braised to tenderness.
Palak Paneer
Silky, emerald-green spinach gravy studded with soft cottage cheese cubes, finished with aromatic garlic butter tadka.
Khatta Meetha Kaddu
A sweet, tangy, and spiced pumpkin curry cooked with bitter methi dana in mustard oil, amchoor, and jaggery.
Aloo Matar
The beloved pressure-cooker Punjabi staple: tender potatoes and sweet green peas in an intensely roasted tomato-onion sauce.
Aloo Parantha
The quintessential Punjabi breakfast: golden, crisp-layered whole wheat flatbreads stuffed with spicy potato mash.
Methi Parantha
Aromatic whole wheat flatbreads kneaded with freshly chopped fenugreek leaves, ajwain, and warming dry spices.
Sukhi Arbi Masala
Crispy, palm-flattened taro root pan-roasted with carom seeds (ajwain), amchur, and golden spices. A lunchbox favorite!
Aloo Gobhi Masala
Tender spiced cauliflower florets and potatoes cooked in a ginger-tomato masala with Maa's steam-dum method.
Punjabi Butter Pav Bhaji
Velvety mashed vegetables simmered with butter, pure desi ghee, and fragrant spices. Served with tawa-toasted butter pavs!
Besan Ke Laddu / Pinni
Rich slow-roasted flour in pure desi ghee with makhana, cashews, and almonds. Can also be made with wheat aata!
Punjabi Kadhi Pakora
Tangy sour dahi and besan slow-simmered with melt-in-the-mouth onion pakoras, topped with a sizzling ghee and methi dana tadka.
Gur Wale Chawal (Jaggery Rice)
Fragrant Basmati rice slow-cooked in pure organic jaggery syrup with desi ghee, roasted almonds, cashews, and green cardamom.
Meethi Seviyan (Sweet Vermicelli Kheer)
Maa's heirloom Punjabi Meethi Seviyan — thin vermicelli slow-roasted in pure desi ghee and simmered in creamy thickened whole milk with cardamom, roasted cashews, and almonds.
Namkeen Seviyan (Vegetable Vermicelli)
Maa's heirloom Punjabi Namkeen Seviyan — golden roasted vermicelli tossed in pure desi ghee with crunchy carrots, sweet corn, green peas, capsicum, cumin, and fragrant curry leaves.
Vegetable Upma (Sooji Rava Upma)
Maa's heirloom Punjabi Vegetable Upma — roasted semolina cooked soft with crunchy peanuts, cashews, carrots, capsicum, curry leaves, and a fragrant mustard-lentil tadka.
Khaman Dhokla (Besan Dhokla)
Maa's heirloom soft, spongy, juicy steamed Khaman Dhokla made from gram flour (besan) with sweet-tangy mustard, green chilli and curry leaves tadka.
Crispy Karele ki Sabzi
Crispy, thinly sliced tender small bitter gourds stir-fried with sweet caramelized onions, mustard oil, and tangy amchur.
Bharwa Karela
Small tender bitter gourds scraped clean, deseeded, packed with spicy grated onion masala, tied with thread and slow-roasted in mustard oil.
Tariwale Aloo
Hand-crushed tender boiled potatoes simmered in a spiced tomato-cumin tari scented with kasuri methi. The timeless Sunday poori partner.
Ghiya Ke Kofte
Tender, melt-in-mouth bottle gourd dumplings gently simmered in a rich, spiced onion-tomato curry scented with whole spices and kasuri methi.
Ghiya ki Sabzi
Comforting, homestyle bottle gourd simmered in a spiced onion-tomato gravy with whole spices and fresh coriander.
Turai ki Sabzi
Tender sponge gourd simmered in fresh milk with whole spices, golden onions, and aromatic green coriander.
Gud ke Gulgule
Traditional Punjabi sweet whole wheat and jaggery fritters infused with aromatic fennel seeds, crisp golden on the outside and soft pillowy inside.
Rice Kheer
Maa's heirloom Punjabi slow-simmered rice kheer made with full-cream milk, fragrant broken basmati rice, green cardamom, and slivered pistachios and almonds (for 2 people).
Sukhe Aloo Matar
Maa's heirloom Punjabi dry spiced potatoes and green peas cooked in a kadhai with cumin, hing, green chillies, and aromatic spices.
Lehsuni Palak
Maa's heirloom Punjabi garlicky spinach curry featuring vibrant blanched greens, aromatic roasted spices, and a sizzling golden garlic tadka.
Fried Aloo Gobhi
Maa's iconic wedding-style Punjabi Fried Aloo Gobhi featuring crisp golden-fried cauliflower florets and potatoes coated in a rich, slow-cooked ginger and tomato masala.
Mooli ki Sabzi
Maa's heirloom Punjabi winter radish bhurji featuring finely diced crisp radish and tender green radish leaves stir-fried in pungent mustard oil with ajwain and warming spices.