vidhu sharma

This humble chutney comes from my father’s side of the family in the village. My mother learned it by watching the women make it there, and she used to prepare it for us when we were children. She often made it in the winter, and we would enjoy it with hot chapatis drenched in ghee. This chutney has a bold garlic flavour, along with a spicy kick and a gentle tang from the yogurt. The potato gives it body and makes it satisfying in the simplest, most comforting way. Makes approximately 3/4 cup...

Golden, aromatic, and deeply comforting — homemade ghee is liquid gold in every Indian kitchen. Made by slowly simmering butter until it turns nutty and fragrant, this age-old process transforms something simple into pure magic! Makes roughly 1 kg ghee Cook Time: 30–35 minutes Rest Time: 2 hours Total time: 2 hours and 35 minutes –––––––––––––––––––––––––––––––––– Ingredients 3 blocks unsalted butter (454 g each) 1 glass jar (1 litre capacity) with airtight lid 1 food-grade nylon mesh bag (...

Garam masala is one of those iconic Indian spice blends which brings warmth, depth and flavour to Indian cooking, and for me, it has always been special. This is a family recipe—my mother has been making her own garam masala for years, and it is the one I grew up with. It is a Punjabi-style garam masala, fragrant, balanced, and incredibly versatile. I use it in just about everything—from simple everyday sabzis and dals to rajma , chole and even festive dishes like kadhai paneer , shahi...