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Cooking well does not mean fancy.Just do it with Love❣︎❣
Food Blogger || Influencer ||Recipe Creator

25/04/2026

Turning your regular Maggi into a cheesy pizza craving in minutes 🍕✨

Quick Recipe:
Butter + garlic sauté → add pizza sauce, oregano & chili flakes → pour less water + Maggi tastemaker → cook Maggi → mix in cheese slice + little cheese sauce → top with another cheese slice, cover & melt → finish with herbs.

Result: Creamy, cheesy, pizza-flavored Maggi

(pizza maggi, cheesy maggi, maggi recipes, pizza flavor noodles, quick snack, street style maggi, cheese lovers, comfort food, easy recipes, late night cravings)

12/04/2026

A definite must-have coffee stop in town (Jodhpur)☕✨ .birajo

Birajo is one of those cute little cafés that instantly wins your heart — from its cozy interiors to the warm hospitality 🤍

Tried their Salted Caramel Spanish Latte (absolutely loved it!) and the Orange Hot Chocolate both totally worth it. The menu is short but promising, and honestly, the coffee here is something you shouldn’t miss.

The service? 10/10 — they really make you feel welcomed.

Already planning my next visit to explore more ☕

this spot deserves to be on your list.

(Jodhpur cafés, coffee lovers Jodhpur, new café in town, Biracho café, Jodhpur, cozy cafés, must try coffee places)

09/04/2026

Dahi Bhindi Masala - Bhindi got a glow-up—dahi made it creamy, classy, and totally sassy 😌✨

Ingredients:
• 250g bhindi (okra) – washed, dried & chopped
• 1 cup curd (dahi) – whisked (fresh, not too sour)
• 1 medium onion – finely chopped
• 1–2 green chilies – slit
• 1 tsp ginger-garlic paste
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• ½ tsp cumin seeds
• ½ tsp garam masala
• 1 tbsp besan (gram flour)
• Salt to taste
• 2–3 tbsp oil
• Fresh coriander for garnish

👩‍🍳 Method:

Cook the Bhindi
• Heat 1 tbsp oil
• Sauté bhindi on medium flame till non-sticky & lightly crisp
• Remove and keep aside
Make the Base
• In the same pan, add oil
• Add cumin seeds → let them splutter
• Add onions → sauté till golden
• Add ginger-garlic paste & green chilies → cook till aromatic

Spices
• Add turmeric, red chili powder, coriander powder & salt
• Cook for a minute (add a splash of water if needed to avoid burning)

Add Dahi Mixture
• Mix curd + besan in a bowl
• Lower flame completely
• Add the mixture slowly, stirring continuously

Combine
• Add cooked bhindi
• Simmer on low for 5–7 minutes
• Finish with garam masala

🌿 Serve
• Garnish with coriander
• Best with roti, bajra roti, or jeera rice

06/04/2026

Summer just whispered… and mangoes answered 🥭✨
That first sip of a thick, chilled mango shake — pure nostalgia, pure happiness.
The kind that takes you back to childhood afternoons, sticky hands, and zero worries.

Mango season is finally here, and honestly… nothing feels better than this 💛
If you haven’t had your first mango shake yet, this is your sign 😉

Save this & make yours today… or tag someone who owes you one! 🥭

(mango shake, mango season, summer drink, fresh mango recipe, homemade mango shake, creamy mango drink, Indian summer beverages, mango lover, refreshing drinks, food reels content)

23/03/2026

This custard French toast here is honestly my absolute favourite — soft, indulgent, topped with that creamy goodness and rich berry paste… every bite is pure comfort ✨

From their desserts to their coffee and food, everything hits just right. Definitely one of my go-to spots whenever I’m in the city.

If you’re a dessert lover, this one’s a must-try 🍓 .in

19/03/2026

One of my favourite comfort food 😍🥣 Comfort in a Bowl – Classic Curd Rice Recipe

There’s nothing more soothing than a bowl of chilled, creamy curd rice – simple, wholesome, and full of flavor 🤍

🌿 Ingredients:
• 1 cup cooked rice (room temperature )
• 1 cup fresh curd (yogurt)
• ½ cup milk (optional, for creaminess)
• Salt to taste

For tempering:
• 1 tbsp oil
• ½ tsp mustard seeds
• 1 tsp urad dal & 1 tsp Chana dal
• 1–2 dried red chilies
• 1 green chili (finely chopped) optional
• Few curry leaves
• A pinch of hing (asafoetida)

For garnish (optional but recommended):
• Fresh coriander leaves
• Pomegranate seeds
👩‍🍳 How to Prepare:
1. Prep the base:
Take your cooled cooked rice in a bowl and mash it slightly for a soft texture.
2. Mix the curd:
Add fresh curd and mix well. Add milk if you like a creamier consistency.
3. Season it:
Add salt as per taste and mix everything together nicely.
4. Prepare the tempering:
Heat oil in a small pan. Add mustard seeds and let them splutter.
Then add urad & chana dal, red chilies, green chili, ginger, curry leaves, and hing. Sauté until aromatic.
5. Combine:
Pour this hot tempering over the curd rice and mix well.
6. Garnish & serve:
Top it with coriander, pomegranate

05/03/2026

Quinoa Feta Paneer Walnut Crunch Salad

Ingredients

Salad Base
• 1 cup boiled quinoa (cooled)
• ½ cup paneer cubes (lightly grilled or raw)
• ½ cup feta cheese (crumbled)
• 1 cucumber (chopped)
• 1 tomato (deseeded and chopped)
• 1 cup lettuce leaves (chopped)
• ½ cup sweet corn (boiled)
• ¼ cup red onion (optional, finely sliced)
• 2–3 tbsp walnut crunch (roughly crushed walnuts for texture)
• 1 tbsp fresh parsley (chopped)

Tossing Dressing / Sauce

Mix in a small bowl:
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp vinegar (apple cider or white vinegar)
• 1 tsp soy sauce
• ½ tsp honey (optional for slight sweetness)
• ½ tsp black pepper
• ½ tsp mixed herbs / Italian herbs
• Salt (very little, since feta & soy are salty)
• Optional: 1 small grated garlic clove

Method
1. In a large bowl add boiled quinoa, lettuce, cucumber, tomato, corn, and onion.
2. Add paneer cubes and crumbled feta cheese.
3. Sprinkle the walnut crunch for a nutty texture.
4. Pour the prepared dressing over the salad.
5. Toss gently so everything is well coated.
6. Finish with fresh parsley on top and serve.

Optional Extras

If you ever want to enhance it further:
• Avocado slices
• Pomegranate seeds
• Roasted chickpeas
• Mint leaves for freshness

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31/01/2026

🧄🔥 Lehsuni Grilled Chicken (250 g | 2 Legs + 2 Breast)

Ingredients:
• 250 g chicken (2 leg pcs + 2 breast pcs)
• 5–6 garlic cloves (crushed / paste)
• 1½ tbsp thick curd
• 1 tbsp lemon juice
• 1 tbsp oil or melted butter
• Salt to taste
1 tsp roasted besan (optional, for smoky texture)

For roasted coarse masala:
• 2 tsp coriander seeds
• ½ tsp cumin (jeera)
• ¾ tsp Kashmiri lal mirch (whole or powder)

Other spices:
• ¼ tsp turmeric
• ¼ tsp garam masala
• ½ tsp red chilli powder (adjust to taste)

⸻

👩‍🍳 Method:
1. Roast & grind masala:
Dry roast coriander seeds, jeera & Kashmiri lal mirch on low flame till aromatic. Cool and grind coarsely.
2. Prepare marinade:
Mix curd, garlic paste, lemon juice, oil/butter, salt, turmeric, garam masala, red chilli powder,besan and the coarse masala.
3. Marinate chicken:
Make deep cuts, coat well. Ensure legs & breast are evenly covered.
4. Rest:
Marinate for minimum 1.5–2 hours (overnight gives best results).
5. Grill:
• Oven: 200°C for 18–22 mins, flip halfway
• Grill pan: Medium flame, cover & cook, flipping till juicy
• Air fryer: 180°C for 12–15 mins
6. Finish:
Brush butter + garlic, grill 2 mins more for colour & shine ✨

⸻

😌 Pro tip:

Breast cooks faster than legs—flip carefully and remove breast pieces slightly earlier if needed.

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