Fried Savoury pastry filled with potato and green peas.

Punjabi Samosa

Fried Savoury pastry filled with jalapeño and cheese.

Jalapeno and Cheese

Tomato Soup

Made with mix vegetables, chicken, flavoured with lemon and coriander, finished with coconut cream.

Chicken Lemon Coriander

Made with mix vegetables, flavoured with lemon and coriander and finished with coconut cream.

Veg Lemon Coriander

Soup made with mixed vegetables, chicken and flavoured with soy.

Chicken Manchow

Soup made with mixed vegetables and flavoured with soy.

Veg Manchow

Masala Orange

Cranberry Sangria

Peach Cooler

Berry Blast

Shirley Temple

Bottle Water

Sparkling Water

Soft Drinks

Thumbs Up

Chai

Mango Lassi

In a large bowl, combine 2.5 cups all-purpose flour, 1 tsp salt and 1 tsp ajwain or cumin seeds. Rub in 4 tbsp oil or ghee with fingertips until mixture resembles coarse breadcrumbs. Gradually sprinkle up to 1/2 cup cold water and gently bring the dough together; do not overwork. Form into a smooth ball, cover with a damp cloth or plastic wrap and rest for 20–30 minutes.

Make the dough

If using fresh peas, blanch in boiling water 2–3 minutes until tender; drain. If using frozen, thaw or briefly cook. Boil medium potatoes until tender, peel and mash coarsely. Measure about 4 cups mashed potatoes.

Prepare potatoes and peas

Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 tsp cumin seeds and 1/2 tsp mustard seeds (if using); when they splutter, add 1 tbsp finely chopped green chilies and 1 tsp grated ginger. Sauté 30 seconds until fragrant. Add 1 tsp turmeric powder, 1/2 tsp red chili powder and 1 tsp ground coriander; stir 10–15 seconds to roast spices. Add the mashed potatoes and 1 cup green peas; mix thoroughly to combine and break any large lumps. Cook 2–3 minutes, stirring so spices coat the mixture.

Cook the filling

Add 1/2 tsp garam masala, 1 tsp amchur or lemon juice, and 1 tsp salt (adjust to taste). Cook another minute to blend flavors. Stir in 2 tbsp chopped fresh cilantro. Remove from heat and let the filling cool to room temperature before assembling.

Season the filling

In a small bowl, mix 2 tbsp all-purpose flour with 2 tbsp water to make a smooth paste (slurry) for sealing samosa edges. Set aside.

Prepare sealing slurry

Divide rested dough into 10–12 equal portions (about golf-ball sized) for medium samosas. Roll each portion into a smooth ball and flatten slightly. On a lightly floured surface, roll each ball into an oval about 5–6 inches long and 4–5 inches wide. With a sharp knife or bench scraper, cut the oval in half lengthwise to make two semi-circles.

Shape samosa wrappers

Take one semi-circle with the straight edge nearest you and form into a cone by folding the straight edge into a cone shape and overlapping slightly; press edge to seal. Apply a little flour slurry along the inner edge to secure the cone. Hold cone upright and spoon 2–3 tbsp of the cooled potato-pea filling into the cone, leaving space at the top. Dampen the open edge with slurry and pinch closed to form a triangular packet. Ensure edges are well sealed so filling does not escape during frying. Repeat with remaining wrappers and filling.

Fill and seal

Pour about 2–3 cups of vegetable oil into a deep, heavy-bottomed pan to a depth of about 2 inches. Heat oil over medium heat to 350°F (175°C) — if no thermometer, test by dropping a small piece of dough: it should sizzle and rise slowly without browning instantly.

Heat oil

Carefully lower 3–4 samosas at a time (do not overcrowd) into hot oil. Fry, turning occasionally, maintaining medium heat so samosas brown evenly and cook through — about 6–8 minutes per batch. If they brown too quickly, reduce heat. Remove when golden brown and crisp; drain on paper towels. Repeat with remaining samosas.

Fry samosas

Let samosas rest 2–3 minutes (hot filling) then serve warm with tamarind chutney, mint chutney or ketchup. Samosas can be kept in a warm oven for short periods or reheated in an oven to retain crispness.

Serve

all-purpose flour (maida)

salt

ajwain (carom seeds) or cumin seeds

oil or ghee (for dough)

cold water

medium potatoes, boiled, peeled and mashed

green peas (fresh or frozen)

vegetable oil

cumin seeds (jeera)

mustard seeds (optional)

green chilies, finely chopped

fresh ginger, grated

turmeric powder

red chili powder

ground coriander

garam masala

amchur (dry mango powder) or lemon juice

fresh cilantro (coriander), chopped

all-purpose flour for sealing (slurry)

water for slurry

vegetable oil for deep frying

In a large bowl, whisk together 2 cups all-purpose flour and 1/2 tsp salt. Add the 6 tbs cold cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.

Make dough

Combine 1/2 cup cold water with 1 tsp white vinegar. Drizzle the liquid into the flour-butter mixture, a little at a time, stirring with a fork until dough just comes together. Add a splash more water if needed—dough should be cohesive but not sticky.

Bring dough together

Gather dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes while you prepare the filling. Chilling relaxes the gluten and firms the butter for a flakier fried pastry.

Rest dough

While dough chills, rinse and dry 4 jalapeños. Slice in half lengthwise, remove seeds and membranes if you want milder heat (reserve seeds if you prefer hotter). Finely dice the jalapeño flesh. For milder pastry, use 2 jalapeños and 2 poblano or green bell pepper halves instead.

Prepare jalapeños

In a medium bowl, combine 1.5 cups finely grated cheddar, 3 tbs softened cream cheese, 2 tbs finely chopped cilantro, 1/2 tsp garlic powder, 1/4 tsp black pepper and 1/4 tsp salt. Fold in the diced jalapeños until evenly distributed. Taste a small amount and adjust seasoning if needed.

Mix filling

Remove the dough disk from the refrigerator and let rest 5 minutes if very firm. Lightly flour a work surface with 1–2 tbs flour. Roll the dough to about 1/8-inch (3 mm) thickness. Using a 3.5–4 inch round cutter (or a knife), cut out circles. Gather scraps, reroll once and cut more rounds. You should get about 12–14 rounds.

Roll out dough

Place about 1 to 1.5 tablespoons of the jalapeño-cheese filling in the center of each round. Brush the edges lightly with the egg wash (1 beaten egg + 1 tbs water). Fold the dough over to form a half-moon and press edges together to seal. Crimp edges with a fork to ensure a tight seal and prevent leakage. Lightly dust any very wet edges with a bit of flour if needed.

Pour about 3 cups vegetable oil into a deep, heavy skillet or pot so it is 1.5–2 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C) — if you don't have a thermometer, test with a small scrap of dough: it should sizzle and brown gently in ~45–60 seconds.

Working in batches of 3–4 (don't overcrowd), carefully lower the sealed pastries into the hot oil. Fry, turning occasionally, until golden brown on both sides, about 2.5–3.5 minutes per batch depending on thickness. Use a slotted spoon to transfer fried pastries to a wire rack or paper towels to drain. If oil temperature drops, raise heat slightly; if too hot, reduce to avoid burning before the pastry cooks through.

Fry pastries

Let fried pastries rest 2–3 minutes (cheese will be very hot). Optionally sprinkle with a little flaky salt or extra chopped cilantro. Serve warm with lime wedges and sour cream or crema for dipping.

Finish

all-purpose flour

cold unsalted butter, cubed

white vinegar

jalapeños

cheddar cheese, finely grated

cream cheese, softened

fresh cilantro, finely chopped

garlic powder

freshly ground black pepper

all-purpose flour (for dusting and sealing)

cold egg wash (1 egg beaten with 1 tbs water)

vegetable oil (for frying)

lime wedges

extra chopped cilantro

sour cream or crema (for dipping)

Wash and core the tomatoes if using fresh. Roughly chop tomatoes. Dice the onion, carrot, and celery into small (1/4-1/2 inch) pieces so they soften quickly. Mince the garlic cloves.

Prepare vegetables

In a large heavy-bottomed pot or Dutch oven, heat 2 tbs olive oil over medium heat until shimmering. Add the diced onion, carrot, and celery (mirepoix) and a pinch of salt. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

Sauté aromatics

Add the minced garlic and 1 tbs tomato paste (if using). Cook for 30–60 seconds, stirring constantly, until fragrant and the paste darkens slightly.

Add garlic and tomato paste

Add the chopped fresh tomatoes or the 28 oz canned tomatoes (with juices) to the pot. Break up any whole tomatoes with your spoon. Pour in 3 cups of broth. Stir to combine.

Add tomatoes and broth

Bring the mixture to a gentle boil, then reduce heat to low and simmer, uncovered or partially covered, for 20–25 minutes to let flavors meld and the tomatoes soften further.

Simmer

After simmering, stir in 1 tsp sugar (to balance acidity), 1 tsp dried basil, 1 tsp dried oregano, 1 tsp salt, and 1 tsp freshly ground black pepper. Taste and adjust seasoning as needed.

Season

Carefully puree the soup until smooth. You can use an immersion blender directly in the pot (blend until desired texture), or transfer the soup in batches to a countertop blender — if using a hot-liquid blender, vent the lid slightly and hold it down with a folded towel to avoid pressure buildup.

Blend until smooth

Return the blended soup to low heat. Stir in 1 cup heavy cream (or half-and-half) if using, and 1 tbs butter for extra richness. Warm gently (do not boil) for 3–5 minutes to combine.

Finish with cream and butter

Ladle the soup into bowls and garnish with fresh basil leaves, a sprinkle of grated Parmesan, and croutons or toasted bread. Serve hot.

ripe tomatoes, chopped (or canned whole peeled tomatoes)

yellow onion, diced

carrot, peeled and diced

celery stalk

garlic cloves, minced

vegetable or chicken broth

olive oil

tomato paste (optional, for deeper flavor)

granulated sugar (or honey)

dried basil (or 1/4 cup fresh, chopped)

dried oregano

black pepper, freshly ground

heavy cream or half-and-half (optional, for creamier soup)

butter (optional, for richness)

fresh basil leaves

croutons or toasted bread slices

parmesan, grated

Trim excess fat and cut chicken thighs into 1-1.5 inch pieces. In a bowl combine lemon juice (2 tbsp), lemon zest, minced garlic, ground coriander, cumin, salt and pepper and 1 tbsp oil. Add chicken, toss to coat, cover and refrigerate for 20–30 minutes (or up to 2 hours) to absorb flavors.

Prepare and marinate the chicken

While chicken marinates, cut mixed vegetables into bite-size pieces, thinly slice the onion, mince ginger and chop coriander stems. Keep leaves for garnish separate.

Prep vegetables

Heat 1 tbsp oil in a large skillet or sauté pan over medium-high heat. Add marinated chicken in a single layer (work in batches if needed) and sear 2–3 minutes per side until golden but not fully cooked through. Transfer seared chicken to a plate and set aside.

Sear the chicken

Add remaining 1 tbsp oil to the pan. Reduce heat to medium. Add sliced onion and cook 2–3 minutes until translucent. Add minced ginger, chopped coriander stems and optional chili; cook 30–45 seconds until fragrant. Add mixed vegetables and sauté 3–5 minutes until they begin to soften but retain some bite.

Sauté aromatics and vegetables

Return seared chicken and any accumulated juices to the pan. Stir to combine. Add chicken stock (3/4 cup), coconut cream (3 fl oz), soy or fish sauce (1 tsp) and brown sugar (1/2 tsp). Stir, bring to a gentle simmer, then reduce heat to medium-low. Cover partially and simmer 6–8 minutes until chicken is cooked through (internal temp 165°F/74°C) and vegetables are tender.

Combine and simmer

Mix cornstarch (1 tsp) with cold water (1 tbsp) to make a slurry. Stir slurry into the simmering sauce and cook 1–2 minutes until sauce slightly thickens. Remove from heat and stir in additional lemon juice (1 tbsp) and chopped coriander leaves (reserve some for garnish). Taste and adjust salt, acidity (more lemon) or sweetness as needed.

Thicken and finish with lemon & coriander

Spoon chicken, vegetables and coconut-lemon-coriander sauce into bowls or onto rice. Garnish with remaining coriander leaves and lemon wedges. Serve immediately.

boneless skinless chicken thighs

kosher salt

fresh lemon juice

grated lemon zest

minced garlic

ground coriander seed

ground cumin (optional, warming note)

neutral oil (vegetable, canola or light olive oil) for marinade

mixed vegetables (e.g., bell pepper, carrot, zucchini), cut into bite-size pieces

yellow onion, thinly sliced

fresh coriander (cilantro), leaves and stems separated, stems finely chopped

minced ginger

chopped green chili or 1 tsp chili flakes (optional)

coconut cream (or full-fat coconut milk for lighter)

low-sodium chicken stock or water

lemon juice (additional, for finishing)

light soy sauce or fish sauce (for umami)

brown sugar or honey (to balance acidity)

cornstarch (slurry)

cold water (for slurry)

cooking oil (vegetable or coconut oil)

fresh coriander (cilantro) leaves, roughly chopped for garnish

extra lemon wedges to serve

Wash and chop mixed vegetables into bite-sized pieces. If using potato, peel and dice into 1/2-inch cubes. Pat vegetables dry to reduce splatter when frying.

If using frozen vegetables, thaw and drain excess water; for fresh vegetables, blanch cauliflower and carrots for 2 minutes in boiling water then drain to ensure even cooking.

In a large sauté pan or skillet, heat oil over medium heat until shimmering. Add mustard seeds and cumin seeds. When mustard seeds begin to pop (about 30 seconds), reduce heat to medium-low to avoid burning.

Heat oil and temper seeds

Add chopped onion and cook, stirring occasionally, until translucent and beginning to brown at edges, about 5–7 minutes.

Stir in minced garlic, minced ginger and slit green chilies and cook for 30–45 seconds until fragrant.

Add turmeric, ground coriander, red chili powder, salt and black pepper to the pan. Stir spices into the aromatics for 30 seconds to bloom their flavors.

Add spices and vegetables

Add the prepared mixed vegetables and diced potato to the pan. Toss to coat evenly with the spice mixture and cook for 3–4 minutes, stirring occasionally.

Pour in 1 cup water or vegetable stock, stir, bring to a gentle simmer, then cover and cook for 8–10 minutes (or until vegetables are tender but not mushy). Check once and stir to prevent sticking; add 1–2 tablespoons water if the pan becomes dry.

Uncover and reduce heat to low. Stir in coconut cream until fully incorporated and heated through (do not boil vigorously), about 2 minutes. Coconut cream will give a slightly rich, silky texture.

Incorporate coconut cream

Add chopped fresh coriander leaves and freshly squeezed lemon juice. Stir to combine and taste; adjust salt, lemon or pepper as needed. If you prefer a brighter lemon flavor, add up to 1 additional tablespoon of lemon juice.

If a thinner sauce is desired, add 1–2 tablespoons warm water and stir to reach the desired consistency.

Transfer Veg Lemon Coriander to a serving bowl. Garnish with extra chopped coriander and a sprinkle of lemon zest, if using.

Serve hot with steamed rice, pulao, roti or as a side to other dishes. Leftovers keep refrigerated for up to 3 days; gently reheat on the stove, adding a splash of water to loosen the sauce.

mixed vegetables (carrot, green beans, peas, cauliflower, bell pepper)

potato (optional, diced)

onion, finely chopped

fresh ginger, minced

fresh coriander (cilantro) leaves, chopped

green chilies, slit (optional)

mustard seeds

cumin seeds

red chili powder or paprika

vegetable oil or coconut oil

water or vegetable stock

coconut cream

fresh coriander (cilantro) leaves, extra chopped

lemon zest (optional)

Pat the diced chicken dry with paper towels. Season lightly with a pinch of salt and 1/4 tsp white pepper. Toss so pieces are evenly coated.

Prepare chicken

Heat 1 tablespoon vegetable oil in a medium pot over medium-high heat. Add the seasoned chicken and stir-fry until no longer pink on the outside (2–3 minutes). Remove chicken to a plate and set aside.