Somewhat Chef

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17/09/2026

Comment “MITHAI” to get the link to join the Facebook Community by LG India and register for the Mithai Masterclass! 💗

Join the LifeGenius community for more such exciting workshops, festive experiences, expert-led sessions and easy, inspiring ideas to make everyday life a little more fun!

White chocolate + jalebi sounds like an unusual combination, but trust me, it works! These White Chocolate Jalebi Barks bring together creamy white chocolate with crispy, juicy jalebi, pistachios and fragrant rose petals — a super easy fusion dessert for the festive season.

Ingredients:
* 200g White Chocolate
* 100g Jalebi, roughly chopped
* 2 tbsp Pistachios, chopped
* 1 tbsp Dried Rose Petals

Method:
* Melt the white chocolate until smooth.
* Pour onto a parchment-lined tray and spread into an even layer.
* Arrange the jalebi pieces over the chocolate and gently press them in.
* Sprinkle chopped pistachios and dried rose petals on top.
* Refrigerate until completely set.
* Break into uneven bark pieces and enjoy chilled!

[White Chocolate Jalebi Bark, Jalebi Dessert, Indian Fusion Dessert, Easy Festive Recipes, No Bake Dessert, Festive Mithai, Diwali Dessert, Fusion Mithai]

16/09/2026

Comment if you want my 20+ Paneer Recipes, I’ll send them to you.

Hyderabadi Paneer but make it creamy, rich and full of flavour! If you’re bored of making the same paneer sabzis on repeat, save this one for your next lunch or dinner.

And when paneer is the hero of the dish, its quality matters. With growing awareness around analogue paneer, I prefer choosing authentic dairy paneer made from milk. Verka Paneer is fresh, pure, protein-rich and pairs beautifully with this creamy Hyderabadi gravy. Choose dairy paneer, choose Verka.

Approx. per serving (serves 4): ~420 kcal | 18g protein | 16g carbs | 32g fat

* 2 tbsp Verka Desi Ghee
* 2 onions, roughly chopped
* 1-inch ginger
* 6–8 garlic cloves
* Handful of coriander leaves
* Few mint leaves
* 50 ml water
* 300 g Verka Curd
* 1 tsp red chilli powder
* ½ tsp turmeric powder
* 1 tbsp coriander powder
* 1 tsp cumin powder
* 1 tsp garam masala
* Verka Paneer, cubed
* Verka Desi Ghee, for tossing paneer
* Verka Cream, for garnish
* Kasuri methi, for garnish
* Salt, to taste

• Heat 2 tbsp Verka Desi Ghee and sauté onions, ginger and garlic until nicely cooked. Let it cool.
• Blend with coriander, mint and 50 ml water into a smooth puree. Keep aside.
• Whisk Verka Curd with chilli powder, turmeric, coriander powder, cumin powder and garam masala.
• Add the blended puree back to the pan and cook for 2–3 minutes.
• Add the curd mixture and cook for another 5–7 minutes. Adjust the consistency with water if required.
• Meanwhile, toss Verka Paneer cubes in Verka Desi Ghee on a tawa until golden on all sides.
• Add the golden paneer to the gravy and gently mix. Finish with Verka Cream and crushed kasuri methi. Serve hot.

Hyderabadi Paneer, Paneer Recipe, Verka Paneer, Dairy Paneer, Indian Paneer Recipe, Creamy Paneer Gravy, Easy Dinner Recipe, Restaurant Style Paneer

15/09/2026

Comment “MITHAI” to get the link to join the Facebook Community by LG India and register for the Mithai Masterclass! 💗

Join the LifeGenius community for more such exciting workshops, festive experiences, expert-led sessions and easy, inspiring ideas to make everyday life a little more fun!

Kaju Katli, but make it cheesecake! ✨

These Kaju Katli Cheesecake Cups bring together one of our favourite Indian mithais with a creamy cheesecake twist — and the best part? They’re no-bake and super easy to make.

The base swaps the usual biscuit crust for dates and dry fruits, while the creamy filling combines real Kaju Katli with cream cheese and hung curd. A festive dessert that looks fancy without keeping you in the kitchen for hours! ✨

Ingredients | Makes 3 small cups

For the base:
• 70g mixed nuts
• 5–6 soft dates, deseeded
• 1 tsp ghee, optional

For the Kaju Katli Cheesecake:
• 120g Kaju Katli
• 100g cream cheese
• 50–60g hung curd
• 1–2 tbsp milk, only if required

For garnish:
• Chopped pistachios
• Dried rose petals
• Silver vark
• Kaju Katli pieces, optional

Method:
• Blend the mixed nuts and dates with cardamom until you get a sticky, crumbly mixture.
• Press firmly into the bottom of your serving cups and refrigerate.
• Break the Kaju Katli into pieces and blend with cream cheese and hung curd until smooth and creamy.
• Add milk, 1 tsp at a time, only if needed.
• Spoon or pipe the cheesecake mixture over the prepared base.
• Refrigerate for 3–4 hours or until set.
• Garnish with pistachios, dried rose petals, silver vark and Kaju Katli pieces. Serve chilled!

14/09/2026

Comment if you want my 20+ Dosa Recipes, I’ll send them to you.

Easy and quick tomato-based dosa, similar to popular instant rava dosa. A popular South Indian Breakfast recipe or dish that can be made instantly as it does not require any fermentation. Moreover, these dosa’s are crisp and roasted and tastes amazing.

Tomato dosa or Thakkali dosa is a new entrant to it and I call it an extended version of rava dosa. It is crisp and thin and more importantly, has a sharp tangy taste to the dosa inherited from the added tomatoes.

Firstly, the batter has to be thin very similar to neer dosa or rava dosa and the batter has to be poured like water on tawa. In addition, the tawa has to be very hot while the dosa batter is poured on top of it. Once the dosa batter is poured, immediately lower the flame and roast the dosa till crisp in low flame. Secondly, I have added onions, cumin, and coriander. This helps to get the herb flavor, but you can also skip it if you do not prefer it. Finally, you may not need any condiments or side dishes with the Tomato Dosai.

Ingredients:
Tomatoes, 2
Soaked Red Chillies, 2
Garlic, 2-3 pods
Sooji, 1/2 Cup
Rice Flour, 1/3 Cup
Minced Onion, 1
Coriander, handful
Salt to taste
Water, 500ml
Ghee/Oil to crisp

Instructions:
1. In a blender, add tomatoes, garlic, dry, red chili some water, and grind it.
2. Transfer this into a Bowl add sooji rice, flour, onion, coriander, and water. Mix well and keep it aside for 15 minutes.
3. Add salt mix again make sure the batter is in water consistency.
4. Pour the batter on a hot tawa, add oil or key and let it cook on low heat until crisp.



[dosa, south Indian food, tomato dosa, instant dosa, rava dosa, dosa recipe, dosa at home, crispy dosa, lunch, lunch recipes, breakfast recipes, healthy recipes, homemade dosa]

12/09/2026

These 5-Ingredient No-Cook Coconut Modaks are probably the easiest festive mithai you’ll make! 🥥✨ No cooking, no complicated steps — just mix, mould and they’re ready.

Soft, coconutty and flavoured with cardamom, pistachios and rose petals, these instant modaks are perfect for Ganesh Chaturthi or last-minute festive sweet cravings. ♥️

Approx. 100 kcal per modak
Makes: 10–12 modaks

• 2 cups desiccated coconut
• ¾ cup condensed milk
• ½ tsp cardamom powder
• 2 tbsp finely chopped pistachios
• 1 tbsp dried rose petals

• Add desiccated coconut, condensed milk and cardamom powder to a bowl.
• Add chopped pistachios and crushed rose petals.
• Mix everything really well until you get a soft, mouldable mixture.
• Rest for 5 minutes so the coconut absorbs the condensed milk.
• Take small portions and press firmly into a modak mould.
• Unmould gently and garnish with pistachios and rose petals. That’s it!

If the mixture feels too soft, add a little more desiccated coconut. If it feels dry, add condensed milk 1 tbsp at a time.

[modak, no cook modak, ganesh chaturthi, instant modak, modak recipe, nariyal modak, Ganesh Chaturthi recipe, easy Indian sweets, instant mithai]

10/09/2026

Somewhatchef

08/09/2026

Comment if you want my 50+ South Indian Recipes, I’ll send them to you!

Crispy outside, soft and flavourful inside — these Black Chana Vadas are such a satisfying chai-time snack! Made with soaked kala chana and a handful of everyday ingredients, they’re crunchy, wholesome and packed with flavour.

You can cook them in a paniyaram pan with ghee/oil or simply deep fry them — either way, that combination of saunf, curry leaves, ginger and garlic makes them SO GOOD!

Approx macros per vada (makes 8): 81 kcal | 2 g protein | 7 g carbs | 5 g fat

1 cup black chana, soaked overnight
2 garlic cloves
1 inch ginger
1 onion, finely chopped
2 sprigs curry leaves, chopped
1 tsp fennel seeds
1 green chilli, finely chopped
Salt, to taste
8 tsp ghee/oil, for cooking

• Coarsely blend soaked black chana with garlic and ginger.
• Add onion, curry leaves, fennel seeds, green chilli and salt. Mix well.
• If there’s excess moisture, squeeze it out as required.
• Shape the mixture into 8 small vadas.
• Add around 1 tsp ghee/oil per cavity of a paniyaram pan and cook the vadas, turning until beautifully golden and crispy from all sides.
• Alternatively, deep fry until crisp and golden.
• Serve piping hot with chutney and chai!



[kala chana, vada, snack, snack idea, south indian food, protein, evening snack, Black Chana Vada, Kala Chana Recipe, Crispy Vada, Chana Vada Recipe, High Protein Indian Snacks, Paniyaram Pan Recipes, Evening Snacks, Chai Time Snacks, Kala Chana Snacks]

A little Kanha came into our lives this year… 🦚🪈💛And suddenly, Janmashtami feels a little more magical. 🥹From those tiny...
04/09/2026

A little Kanha came into our lives this year… 🦚🪈💛

And suddenly, Janmashtami feels a little more magical. 🥹

From those tiny feet to the peacock feather, the little dhoti and all the details in between… I wanted to freeze every bit of Kaju’s first Janmashtami forever. 🧿✨

Keeping his sweetest little face just for us for now… but sharing a few glimpses of our Nandlala. 💛

Swipe to see Kaju’s first Janmashtami photoshoot 🦚✨

[janmashtami, krishna, kanha, Baby’s First Janmashtami, First Janmashtami, Janmashtami Baby Photoshoot, Baby Krishna Photoshoot, Little Kanha, Baby Kanha, Krishna Theme Baby Photoshoot, Janmashtami Photoshoot Ideas, Baby Boy Janmashtami Look, Indian Baby Photoshoot, First Festival With Baby, New Mom Life, Indian Mom Blogger, Janmashtami 2026]

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