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02/03/2026

We’ve all been there—you crave Rajma Chawal but forgot to soak the beans overnight. 🤦‍♂️ In Part 6 of my Indian Meal Prep Series, I’m sharing the ultimate "No-Soak" hack to get buttery, soft Rajma in record time!
This isn't just a shortcut; it's a lifesaver for busy weeknights. Here’s how you do it! 👇
The "Quick-Soak" Magic:
🔥 The Hot Water Method: Soak your Rajma in boiling hot water for just 30-45 minutes instead of 8 hours. Cover it tight!
🧊 The Ice Cube Trick: While pressure cooking, add a few ice cubes after the first whistle. The sudden temperature change breaks the bean fibers faster!
🧂 The Salt & Soda Tip: A tiny pinch of baking soda (just a pinch!) ensures they get that melt-in-your-mouth texture.
Meal Prep Hack: > 🧊 I cook a big batch of plain Rajma, portion it out, and freeze it with the stalk. When I’m ready to eat, I just add my "Master Masala" from Episode 5 and dinner is ready in 5 minutes! 🚀
🔔 Follow for Episode 7!
CHALLENGE: Are you Team Rajma or Team Chole? Let’s settle the debate in the comments! 👇🥘

01/03/2026

If you have this one thing in your fridge, you can cook ANY curry in just 10 minutes! 🕒 In Part 5 of my Indian Meal Prep Series, we are making the "Master Onion-Tomato Masala."
Think of this as your homemade "Curry Base." No more chopping, sautéing, or waiting for onions to brown every single night! 🥘✨
The Secret to a Perfect Master Masala:
⚖️ The Ratio: 2 parts Onion to 1.5 parts Tomato.
🥄 The Sauté: Cook the onions until they are deep golden brown—that’s where the flavor lives!
🛢️ The Oil Secret: Use a little extra oil; it acts as a natural preservative so your masala stays fresh longer.
🧊 Bulk & Freeze: I make a massive batch and freeze it in portions.
How to use it? Just take 2 spoons of this paste, add your veggies/protein, a splash of water, and BOOM—dinner is served! 🍛
🔔 Follow for Episode 6: I’ll show you how to use this "Engine" to make a 10-minute meal! 🚀
QUESTION: What’s your favorite curry to eat on a busy weekday? Tell me below! 👇

27/02/2026

You know those crunchy, tangy pink onions you get at your favorite dhaba or restaurant? You can make them at home in 5 minutes! 🕒
​In Part 3 of my Indian Meal Prep Series, we are leveling up our side-dish game. These Sirka Onions are the perfect "crunch" for your Biryanis, Kebabs, and Dals. Best part? The color is 100% natural! 🌿✨
​The Secret "Pink" Recipe:
🧅 Small Onions: Use shallots or small "Sambar" onions.
💖 The Beetroot Hack: 2-3 slices of fresh beetroot for that vibrant glow.
🧪 The Brine: ½ cup Vinegar + ½ cup Water + 1 tsp Salt + 1 tsp Sugar.
🔥 The Kick: Add 2 green chilies and a few black peppercorns.
​Storage Tip: 🫙 Keep them in a glass jar in the fridge. They’re ready to eat in 12 hours and stay crunchy for a whole week!
​💡 Bonus Hack: Once the onions are finished, don't throw the water! You can reuse the vinegar liquid for one more batch. ♻️
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25/02/2026

Stop chopping green chilies every single day! 🛑 In Part 2 of my Indian Meal Prep Series, I’m showing you the ultimate hack for instant spice in your curries, parathas, and snacks.
​Say goodbye to spicy fingers and watery eyes! This Green Chili Paste stays fresh, fiery, and vibrant green for weeks. 🥘✨
1️⃣ Remove the Stems: Stems carry bacteria that make the paste spoil faster.
2️⃣ The "Bright Green" Hack: Add a squeeze of lemon juice or a pinch of salt while blending to lock in that color! 🍋
3️⃣ Oil Seal: Pour a thin layer of oil on top of your jar to prevent oxidation. 🫙
​Storage Life: > 🧊 Fridge: 2-3 Weeks
❄️ Freezer: 3 Months (Use an ice cube tray!)
On a scale of 1-10, how much spice can you handle? Let’s see who the real spice lovers are! 👇🌶️
​

24/02/2026

Is your Dhaniya-Pudina chutney turning dark after just one day? 🛑 Not anymore! In Part 4 of my Indian Meal Prep Series, I’m sharing my foolproof recipe for the most vibrant, spicy, and tangy Green Chutney you’ve ever made.
​Whether it’s for Samosas, Sandwiches, or just your daily Dal-Chawal, this is the only recipe you need! 🥪🥘
​My "Stay Green" Secrets:
🧊 Ice Cold Water: Always blend with ice cubes or ice-cold water to prevent the heat of the mixer from "cooking" the greens.
🍋 The Acid Factor: Lemon juice doesn't just add tang; it preserves the chlorophyll!
🥜 The Thickness Hack: Add a spoonful of roasted peanuts or roasted gram (bhuna chana) to give it that restaurant-style thick texture.
🧄 The Flavor: Lots of Garlic, Green Chilies, and a bit of Ginger.
​Storage: 🫙 Stays fresh in the fridge for 5-7 days, or freeze in cubes for up to 3 months! ❄️
​🔔 Follow for Episode 5: The big one—the "Master Onion-Tomato Masala" is coming next! 🧅🍅
​COMMENT BELOW: What do you eat your green chutney with? I’m a Sandwich person! 🥪👇

21/06/2023

Big shout out to those who’ve recently engaged with me!

Asheesh Srivastava, Triggering LINES, Ritu Samaddar, Mrunalini Pattnaik, Subhangi Jaiswal, Ñê Hâ, Gurdeep Singh, Arifa Bhoraniya, Sara Khanal, Aswathy S Krishnan, MD Ashraf Ali, Chandra Shankar Tripathi, William Thomas Robinson, Chetan Chawla, Swati Gupta, Yashwwant Chauhaan, ನಿರಂಜನ ಕೆ ಎಚ್, Sushmita Chatterjee, Z Jass Pour, Subhradip Das, Anjali Gandhi, Taniya Goyal, Radha Vats, Anita Suman, Shalini Sharma, Gayathri Devar, Minam Miyu, Meghana Makam Radhakrishna, Maaz Nagrami, Atishay Jain, Sona Rani Rani, Denis Kharkongor, Mangesh Shankarrao Dhore, Prachi Gupta, Divyanshu Jha, Jagruti Patel, Jayant Sharma, Laxmi Gangwal, Laxita Kerkar, Siva Lakshmi, Hrish*ta Katwala, আদিবা ইসলাম, Aarushi Kohli, Neeraj Shakya, Balvinder Kaur, Deepanita Maity, Ajith Kumar Gupta, Rohit Rana, Mansi Gopalka, Rukmani Chaudhary

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