Occasional recipes

Shyam Savera

Words fall beautifully short when describing Shyam Savera — a dish so exquisite, so alive with meaning, that every plate tells a story before the first bite is even taken. Taste the Tradition in its truest form: the lush, vibrant green of spinach — Shyam, dark and soulful — wrapping the cloud-white softness of paneer — Savera, pure as the first light of dawn. This is not just a recipe; it is a philosophy of contrast and harmony, of darkness giving way to light.

To Follow the Ritual of making Shyam Savera is to embrace patience — letting the aromatic spices bloom, letting the colours speak, letting the peculiar, irresistible fragrance fill every corner of your kitchen. Whether gracing a festive table or the heart of a grand celebration, this masterpiece belongs among the most beloved Party & Special Recipes — a dish that doesn’t just feed the body, but stirs the soul

Components Needed:-

  • 2 Cup of Blanched & finely chopped Spinach
  • 2 table spoon of gram flour
  • 1 tablespoon of cornflour
  • half table spoon of ginger paste
  • 1 finely chopped green chillies
  • salt – according to taste
  • Mustard oil for shallow fry
  • 150 grams of grated Cottage Cheese(paneer)
  • 1 tablespoon of cornflour
  • 1 tablespoon of Raisins 
  • 2 medium size onions
  • 3 medium size tomato (tomato puree)
  • 10-12 Cashews (Soaked & Cashew paste)
  • 1 tablespoon of ginger garlic paste
  • half tablespoon of salt
  • half table spoon of red chilly powder
  • 1& half tablespoon of coriander powder
  • Half tablespoon of Garammasala
  • 2 tablespoon of fresh cream
  • Water for gravy purpose 
  • 2 tablespoon of oil/ghee (For gravy)
 

Preparation Method:-

  • Take a bowl and mix all the mixture of the spinach and make a soft dough.
  • Mix the Nuvancing Paneer  mixture completely and make a small balls.
  • Give the paneer filing a round shape and prepare the kofta  by evenly spreading a layer of Palak mixture on it.
  • Now, shallow fry all the koftas in the medium flame until they turn light golden.
  • Drain the koftas on the tissue paper.
  •  Heat the oil or ghee in the pan add onion paste in it and fry until it becomes light golden.
  • Add ginger garlic paste and let it evaporate
  • Add the cashew paste along with tomato and cooked it very well for 10 minutes.
  • Add all the dry spices with salt.
  • Add analysing the mixture add water in the gravy to make thick paste.
  • Finally add the cream and serve this in the bowl.

Shahi Veg Korma Biryani

When you truly Taste the Tradition, you discover that Shahi Veg Korma Biryani is far more than a dish — it is a royal legacy sealed in every grain of saffron-kissed basmati rice, layered with breathtaking precision over a creamy, aromatic vegetable korma gravy and surrendered to the ancient art of Dum. This is where time slows, steam works its quiet alchemy, and a kitchen fills with the unmistakable fragrance of a celebration about to begin.

To Follow the Ritual of crafting this masterpiece is to honour every spice, every layer, every patient moment of the slow cook — because greatness is never rushed. Perfect for festive spreads, cherished guests, and milestones worth remembering, this regal biryani stands proudly among the finest Party & Special Recipes — a dish that transforms any table into a royal feast and any occasion into an unforgettable memory.

Components Needed:-

  • 1 & Half cup of Basmati rice (Soaked in water for 30 min)
  • 1 Piece of Bay leaf
  • 3 -4 Cloves
  • 2 Elaichi
  • 1 & half cup of Carrots(Julienne cut)
  • 1 & half cup of Beans     
  • 1 cup of cauliflower (small florects)
  • Half cup of green peas
  • 150 gram of Red Kidney beans(Soaked overnight)
  • 1 Medium size potato (cube cut)
  • 100 gram of Cottage Cheese(Paneer)
  • 3 table spoon of oil & ghee (For korma gravy)
  • 2 Medium size onion (Paste)
  • 12-15 soaked Cashews (Paste)
  • 1 tablespoon of ginger garlic paste
  • half cup of Curd 
  • 1 tablespoon of red chilly powder
  • 1 & half tablespoon of coriander powder
  • Half tablespoon of garam masala
  • 1 tablespoon of Biryani masala
  • 8-10 Strands of saffron (2 Tablespoon soaked in the milk)
  • Salt according to taste
  • Approx 4-5 (Mint leaves & Green coriander ) 
  • 25% i.e., 1/4th of teaspoon of fried onions & 1 tablespoon of ghee exclusively for garnishing.

Preparation Method:-

  • Boil the soaked rice and whole slices and salt.when the rice is almost cooked (it should still have a slight bite), drain the water and set aside.

  • Heat the ghee in a cooking pan and add the sliced onions.Let them cook on a Moderate flame, stirring occasionally until they develop a soft golden colour.

  • Mix in the ginger garlic paste and saute briefly so that it raw smell disappears.
  • Add all the vegetables and saute briefly over low heat.
  • Add the yogurt, cashew paste, spices and mix.
  • Add a little Water and slimmer for 8-10 minutes until the gravy becomes creamy and slightly thick.
  • Finally add the paneer and mix gently.
  • In a thicked based pot, begin by spreading a layer of the partially cooked rice. Spoon some prepared gravy over the rice then sprinkle fried onions chopped coriander and a few drops of ghee. 
  • Repeat the same layering process two or three times. Pour saffron milk on the top.
  • Seal the pot well with a high tight lid and allow the Stylish biryani to cook on extremely low heat for 10-12 min.
  • Remind yourself once the flame is turned off keep it cover for 5 min for serving to anybody so the stream settled the layers.
 

Bottle gourd halwa (LAUKI HALWA)

When you Taste the Tradition of Lauki Halwa, you discover the profound beauty of simplicity — a sweet born not from grandeur, but from the warmth of everyday ingredients transformed by patience, love, and the golden richness of desi ghee. Freshly grated bottle gourd, slow-cooked in full-cream milk until silky and tender, then kissed with sugar, cardamom, and a shower of dry fruits — every spoonful is a quiet celebration of what Indian home cooking does best.

Components Needed:-

  • 2 cup of grated bottle gourd (remove the seeds)
  • 1 cup of full-fat cream milk
  • Half cup of  grated mawa (khoya)
  • 4 tablespoon of ghee
  • Half cup of suga (according to requirement)
  • Half tablespoon elaichi powder
  • 2 tablespoon of chopped almonds & cashews
  • 1 tablespoon of raisins
  • Few kesar soaked in warm milk

Preparation Merhod:-

  • I will start by Grating the dudhi and i will squeeze out excess water. Then I will not remove all moisture, as some natural juice will helps in my cooking.

  • Then I will add 2 tablespoons of cow ghee in a thick pan then I will grated lauki and saute on the medium heat for about 6–8 minutes until the raw smell goes away.
  • Then I will Pour in the milk and cook slowly,stir it a little. Let the dudhi absorb the milk completely This stage will builds the creamy base of my halwa
  • Once the milk reduces then you can add the sugar and continue cooking. Once the mixture will loosen i will cooked it for some time.
  • Now I will add the remaining ghee and mawa and i will Cook on low heat and stir it so the mawa melts evenly and blends into the halwa.
  • Last i will Add cardamom powder, saffron milk, and dry fruits on it and i will Cook for another 3–4 minutes until the halwa leaves the sides of the pan and looks Super.