1. 1. Boil Corn: Cut corn cobs into preferred pieces. Pressure cook with 4–6 cups of chicken or vegetable stock for 2 whistles. Allow natural pressure release, then strain stock and keep corn pieces aside.
2. 2. Roast Aromatics & Flour: In a soup pot, heat 2 tbsp butter. Add cumin seeds and crushed black pepper until fragrant. Add maida and roast on low heat until raw smell disappears and butter separates.
3. 3. Combine & Simmer: Add boiled corn pieces, mix well, and pour in strained stock. Bring to a boil, then lower the heat.
4. 4. Magic Touch & Finish: Stir in dry coconut powder, chilli flakes, and Italian seasoning. Pour in 1 cup milk and let it simmer gently without boiling vigorously. Garnish with fresh coriander leaves and serve hot. Jamjo ane Jamarjo!

*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.

Chef’s Note

• Roast the maida on low heat until the raw aroma vanishes and the butter separates to ensure a smooth, velvety soup base without lumps.
• The dry coconut powder adds a subtle, unique depth of flavor that elevates this simple corn soup into something extraordinary.

Tips & Tricks

• Do not boil the soup vigorously after adding milk to prevent it from curdling. Keep it at a gentle simmer.

1. 1. Baghar & Roux: Heat ghee in a pot. Add garlic, cumin seeds, black peppercorns, and bay leaves. Stir in maida and sauté on low heat until aromatic.
2. 2. Sauté Vegetables: Toss in cubed onions, drumstick pieces (sing), and quartered potatoes (bateta). Sauté thoroughly with the flour mixture.
3. 3. Slow Simmer: Pour in water, bring to a boil, then lower the heat and let the soup simmer for 1 to 1.5 hours until rich and fragrant with oil releasing on top.
4. 4. Finish & Serve: Season with salt and a splash of lemon juice. Serve hot alongside your favorite biryani or pulao. Jamjo ane Jamarjo!

*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.

Chef’s Note

• Slow simmering is the secret to this soup, allowing the drumsticks (sing) and potatoes to release their earthy sweetness into the spiced ghee broth.

Tips & Tricks

• A squeeze of fresh lemon juice just before serving lifts all the rich flavors and pairs wonderfully with spicy biryani or pulao.

1. 1. Blanch & Peel: Soak and boil almonds until tender, let cool, and remove skins.
2. 2. Blend Paste: In a mixer, combine peeled almonds, coconut cream powder, salt, 1 cup stock, and 1 glass cold water. Grind into a smooth paste.
3. 3. Sauté Roux & Paste: Heat ghee or butter in a pot, roast 1 tbsp maida briefly, then add 2–3 tbsp of almond paste. Sauté until oil shines on the paste.
4. 4. Add Stock & Simmer: Pour in 4 cups of stock, mix well, bring to a boil, and season with oregano, chilli flakes, and black pepper. Garnish with fresh herbs and serve hot. Jamjo ane Jamarjo!

*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.

Chef’s Note

• Sauteing the almond paste with the flour roux until oil releases gives this soup its rich, velvety mouthfeel and depth.

Tips & Tricks

• You can use either chicken stock or vegetable stock depending on your preference.

1. 1. Baghar & Aromatics: Heat oil in a large pot. Add cumin seeds, black peppercorns, cloves, and star anise for tempering. Toss in slit green chillies and thinly sliced onions, sautéing until onions turn soft and translucent.
2. 2. Build Masala: Add roughly chopped tomatoes, salt, ginger-garlic paste, turmeric, and red chilli powder. Sauté over medium heat until the tomatoes soften completely and blend into the onions.
3. 3. Roast with Flour: Sprinkle 3 tbsp of wheat flour (gheu ka atta) into the masala and sauté continuously until well incorporated and aromatic, preventing any raw flour taste.
4. 4. Simmer with Bones: Add chicken bones (or bone-in chicken/mutton), coat well with the masala, and pour in 1.25 litres of water. Bring to a brisk boil.
5. 5. Slow Cook: Lower the heat, cover, and let the Khurdi simmer for about 1 hour until rich and flavorful, stirring occasionally so the flour does not stick at the bottom. Serve hot. Jamjo ane Jamarjo!

*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.

Chef’s Note

• Slow simmering is the soul of Khurdi—this is where the bones release collagen and flavor to build a naturally hearty body.
• Stir occasionally after adding the wheat flour to avoid sticking at the base of the pot.

Tips & Tricks

• For an even richer taste and depth of flavor, let the Khurdi rest for 10–15 minutes before serving.
• Pair with masoor dal khichdi and kadak pav for the ultimate traditional comfort meal.

1. 1. Prep Leaves: Wash fresh colocasia leaves thoroughly and trim off the tough stems from the back of each leaf.
2. 2. Make Besan Paste: In a large bowl, combine gram flour, turmeric, red chilli powder, ajwain, garam masala, cumin powder, black salt, salt, ginger-garlic-green chilli paste, and tamarind-jaggery water. Add water gradually to make a thick, spreadable paste.
3. 3. Layer & Roll: Place the largest leaf flat, spread an even layer of besan paste, top with another leaf pointing in the opposite direction, and repeat for 5–6 leaves to build a thick stack. Fold the sides in, then roll tightly into a secure log.
4. 4. Steam: Grease a steamer tray with oil, place 2–3 rolls inside, and steam over boiling water for 30–35 minutes. Check with a toothpick or skewer to ensure they are cooked through.
5. 5. Cool & Slice: Allow the steamed rolls to cool completely before slicing into neat pin-wheel rounds. Enjoy pan-fried, in a traditional tempering, or in Patra Gosh. Jamjo ane Jamarjo!

*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.

Chef’s Note

• Choose medium to large fresh colocasia leaves for easier rolling and a better leaf-to-besan ratio.
• The acidity from tamarind helps neutralize any natural itchiness of the colocasia leaves while balancing the sweet jaggery notes.

Tips & Tricks

• Keep the besan paste thick rather than runny; a thin paste will leak out and make the layers soggy during steaming.
• Roll tightly and apply paste along the edges as you roll to ensure the logs stay intact.
• Allow the steamed rolls to cool completely before slicing for clean, neat pin-wheel rounds.

1. 1. Sauté Aromatics: Heat 2 tbsp oil in a kadhai. Add 8–10 garlic cloves, 4–5 green chillies, and 2 medium chopped onions. Sauté gently until the onions begin to soften.
2. 2. Add Tomatoes & Spice: Add 2 chopped tomatoes and salt to taste. Once tomatoes soften, stir in 100 g of Kaari Masala and mix thoroughly.
3. 3. Simmer & Cool: Pour in 1 cup of water and let the mixture come to a brief boil. Switch off the heat and set aside to cool completely.
4. 4. Remove Chillies & Blend: Remove the boiled green chillies from the mixture so the gravy does not become excessively spicy. Transfer the remaining mixture to a mixer-grinder and blend into a smooth paste.
5. 5. Strain & Boil: Pass the blended paste through a fine sieve to eliminate any raw skin or texture. Pour the strained gravy back into the kadhai and bring to a gentle boil over medium heat, stirring continuously to prevent sticking. Cool and refrigerate for up to a week. Jamjo ane Jamarjo!

*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.

Chef’s Note

• This Golden Gravy acts as a master base for any vegetable, meat, egg, or seafood curry in your kitchen without needing any additional spice powders.

Tips & Tricks

• Remove the boiled green chillies before blending to control the heat level precisely and prevent the gravy from becoming overly sharp.
• Stir constantly while giving the strained gravy its final boil so it does not catch at the bottom of the kadhai.
• Sieving the blended mixture removes any raw onion and tomato skins, yielding a velvety, restaurant-style consistency.