Hema Shetty

Hema Shetty I’m just someone who likes cooking and for whom sharing food is a form of expression.

Sweet Potato Tuk Itss a crispy, chatpata (tangy) Sindhi-style snack made by smashing and twice-frying (or air-frying) bo...
24/03/2026

Sweet Potato Tuk

Itss a crispy, chatpata (tangy) Sindhi-style snack made by smashing and twice-frying (or air-frying) boiled sweet potatoes. They are seasoned with spices like chili powder, chaat masala, and lemon juice. 

Ingredients
Medium sweet potatoes, oil (for frying), turmeric, red chili powder, coriander powder, dry mango powder (amchur), salt, lemon juice, and coriander leaves.

Prep Method:

Parboil: Boil or steam sweet potatoes until just tender (do not overcook), then peel.

First Fry: Deep-fry or pan-fry whole or large chunks of sweet potato in medium-hot oil until light golden.

Smash: Remove them, let them cool slightly, and gently press them flat using a bowl or palm.

Second Fry: Fry again in hot oil until deeply crispy and golden brown.

Seasoning: Toss the hot, crispy potatoes immediately with spices (salt, red chili powder, coriander powder, amchur, chaat masala) and lemon juice to coat.

Serving: Serve hot as a chaat with green chutney or yogurt.
😊

Cabbage WadiIngredients:-•              Cabbage, 250 gms shredded, 2 cups•              Garlic Cloves, 7•              G...
23/03/2026

Cabbage Wadi

Ingredients:-

•              Cabbage, 250 gms shredded, 2 cups
•              Garlic Cloves, 7
•              Green Chillies, 3
•              Ginger, 1 " piece
•              Besan (Chickpea Flour), 1 cup
•              Rice Flour, 2 tbsp
•              Rava (Semolina), 2 tbsp
•              Til (White Sesame Seeds), 1 tbsp
•              Ajwain (Carom Seeds), 1/2 tsp
•              Hing (Asafoetida), 1/4 tsp
•              Turmeric, 1/2 tsp
•              Coriander- Cumin Powder, 1 tsp
•              Oil, 1 tsp
•              Water, 1 tsp
•              Fresh Coriander Leaves, 1/2 cup
•              Cornflour, 3 tbsp
•              Salt, to taste
•              Oil, as required for frying + for greasing the plate

Method:-
 
Wash and shred the cabbage
Finely chop the coriander leaves
In a small mixer jar, grind together garlic cloves, green chillies, and ginger to a paste without adding any water. Keep aside
Keep the shredded cabbage in a bowl and add coriander leaves and the freshly ground paste.
To this add besan, rice flour, semolina, salt, sesame seeds, carom seeds, asafoetida, turmeric powder, and coriander-cumin powder with 1 tsp of oil
Mix thoroughly with your fingers. The cabbage will release a little water on its own. If the mixture is still too dry, add 1 tsp of water, and mix to form a soft dough
Grease a plate with oil and spread this dough evenly on to this plate

Place the plate with the dough in a steamer and cook the cabbage mixture for about 12 to 15 minutes on medium flame till it gets done
Switch off the gas, remove the plate and allow it to cool

With a knife cut the steamed cabbage to form squares (vadis) and demould them

The Cabbage Vadi can be had as they are or can be shallow fried or deep fried, if desired, to make them more crisp

In case you can choose to fry, take a bowl with 3 tbsp of cornflour and make a slurry adding 1/4 cup of water

Dip each of the vadis in this slurry and deep fry in a kadhai or shallow fry on a tawa

Serve the Cabbage Vadi with a chutney of your choice or with Tomato Ketchup

DRUMSTICKS SOUPIngredients DRUMSTICKS 4 NOS.ONION | 1 NO.GARLIC |8 CLOVESGINGER 2 INCHGREEN CHILLI 2 NOS.CORIANDER STE...
17/03/2026

DRUMSTICKS SOUP

Ingredients
DRUMSTICKS 4 NOS.
ONION | 1 NO.
GARLIC |8 CLOVES
GINGER 2 INCH
GREEN CHILLI 2 NOS.
CORIANDER STEMS A HANDFUL
BAY LEAF 1 NO.
CLOVES 2 NOS.
CINNAMON 2 INCH
SALT A PINCH
HOT WATER AS REQUIRED
FRESH CORIANDER A HANDFUL
MINT |8–10 LEAVES
HOT WATER |AS REQUIRED
SALT |TO TASTE
BLACK SALT |A PINCH
ROASTED CUMIN POWDER |
A PINCH
BLACK PEPPER | A PINCH
LEMON JUICE OF HALF A LEMON
Method:
Lightly peel the drumsticks and cut them into pieces.
Add the drumsticks into a kadhai, along with onion, ginger, garlic, green chillies, coriander stems, bay leaf, cloves, cinnamon, a pinch of salt, and enough hot water to cover. Bring it to a boil, then cover and cook for 5–6 minutes or until the drumsticks are tender.
Once cooked, discard the whole spices. Strain the mixture, keeping the stock aside. Let the solids cool slightly, then blend them along with some fresh coriander & mint using a little of the reserved stock until smooth.
Strain the blended mixture back into the kadhai along with the remaining stock, only the woody fibres of the drumsticks will stay back in the sieve.
Add hot water to adjust the soup’s consistency as per your preference. Bring it to a gentle simmer, then season with salt, black salt, roasted cumin powder, black pepper & lemon juice.

CUCUMBER RAVA IDLICucumbers, grated, 2 cups Idli Rava, 1 cupFresh Coconut 1/2 cup, GratedGreen Chillies, 3Ginger, 1 " pi...
14/03/2026

CUCUMBER RAVA IDLI

Cucumbers, grated, 2 cups 
Idli Rava, 1 cup
Fresh Coconut 1/2 cup, Grated
Green Chillies, 3
Ginger, 1 " piece 
Coriander Leaves, finely chopped
Salt, to taste

For Seasoning:-

Mustard Seeds, 1 tsp
Asafetida (Hing), 1/8th tsp
Few cashews
Urad dal
Channa dal
Oil, 1 tsp

Method:-

Wash the cucumbers thoroughly and peel and grate them 
Add coconut green chillies grated ginger add salt and chopped coriander leaves. This forms the batter for the Cucumber Idli,

Heat 1 tsp oil in a seasoning pan and on medium heat add the mustard seeds cashews channa dal urad dal when they splutter add the hing and sauté for a few seconds

Pour this seasoning on to the batter.

Cover and keep the batter aside for about 15-20 minutes
Grease the idli moulds

Before placing in each mould, mix the batter  with fruit salt

Place the batter in each of the idli moulds and flatten gently with your fingers

Steam the idlis in a pressure cooker or steamer for about 20 minutes.
After 20 minutes, switch off the gas and check if the idlis are full done by piercing a toothpick in the idli

When done, it should come out clean

Wait for it to cool a little then de-mould the idlis and transfer to serving bowl

Serve Cucumber Idlis with a chutney of your choice

CURD Vermicelli (Semiya) Curd Vermicelli is a quick dish which you can make for either Breakfast, lunch, or dinner. Ingr...
11/03/2026

CURD Vermicelli (Semiya)

 

Curd Vermicelli is a quick dish which you can make for either Breakfast, lunch, or dinner.

 

Ingredients

Semiya (Vermicelli): 1 cup

Yogurt 1 to 1.5 cups (whisked, thick, and fresh)

Water: 2 cups (for boiling)

Oil/Ghee: 1 tsp (for roasting)

Salt: To taste

 

Tempering

Ghee: 1 tbsp

Mustard seeds: 1/2 tsp

Urad dal: 1 tsp

Chana dal: 1 tsp

Green chilli: 1-2 (slit or chopped)

Ginger: 1 tsp (finely chopped or grated)

Curry leaves: A few

Cashew nuts: 5-6 (optional)

Hing (Asafoetida): A pinch

Garnish: Grated carrot, Pomegranate seeds, Coriander leaves.

 

Instructions

Heat 1 tsp ghee in a pan. Add the semiya and roast on low-medium flame until it turns golden brown. This prevents it from becoming sticky.

Bring 2 cups of water to a boil in a pot. Add the roasted vermicelli and a little salt. Cook for 3-4 minutes until soft but not mushy.

Drain the water and rinse the cooked semiya under cold water to stop the cooking process and remove excess starch. Let it cool completely.

Heat ghee in a small pan. Add mustard seeds. Once they sputter, add urad dal, chana dal, cashews, ginger, green chillies, curry leaves, and hing. Sauté until the dal turns golden brown.

In a large bowl, take the cooled, cooked vermicelli. Add the whisked curd and salt. Mix gently.

Add Tempering: Pour the hot tempering over the curd mixture.

Mix everything well. Garnish with grated carrots, pomegranate seeds, and coriander leaves.

Tips

Best Served Cold: Let it rest in the refrigerator for 30 minutes before serving.

09/03/2026

Koosa (Baby Marrow) Paratha

09/03/2026

Lauki (Bottle Gourd ) Noodles

Quick. Easy. High-protein L‑O‑O‑D‑L‑E‑S. 🍜💚

JAPANESE VIRAL CHEESECAKE Tastes good, but not magic. Ingredients, 1 serveGreek style yoghurt, 240gBiscoff biscuits, 4 s...
08/02/2026

JAPANESE VIRAL CHEESECAKE

Tastes good, but not magic.

Ingredients, 1 serve
Greek style yoghurt, 240g
Biscoff biscuits, 4 small

Layer it accordingly refrigerate for 2 to 3 hrs and enjoy

Palak Patta veg MomosMomos is that one dish which we i love, and shouldn’t be guilty for enjoying what you love. So, for...
07/02/2026

Palak Patta veg Momos

Momos is that one dish which we i love, and shouldn’t be guilty for enjoying what you love. So, for that, let’s make the healthiest momos ever, that too with the goodness of Spinach;

Ingredients 

For Filing 

Oil  – 3 tbsp

Garlic Chopped  – 1 tbsp 

Ginger  Chopped  – 1 tbsp 

Onion, chopped  – ½ cup 

Carrot, chopped – ½ cup

Cabbage Chopped – 1½ cup 

Mushroom Chopped  – ½ cup

Green Chillies Chopped – 1 no

Paneer Mashed – ½ cup 

Beans, chopped – ½ cup 

Salt – To taste

Pepper Powder  – ½ tsp

Spring Onion  Chopped  – ½ cup 

Cornstarch– 1 tbsp

Butter – 1 tbsp

 

For Momo Shell

Spinach Leaves – 1 bunch

Boiling water – 1 lt

Iced water – 1 lt

Oil – a dash 

 

For making the filling, you have to chop the vegetables very finely or you could even grate it. So, in a hot pan, add some oil, heat it, then add finely chopped garlic & ginger, then stir it a little. Now add finely chopped onion and roast it for a while. Then add chopped carrot, cabbage, mushroom, green chillies, mashed paneer and beans then toss it well. You don’t have to cook it all the way, vegetables should have a little bite. Now add some soy sauce, vinegar and spring onions. Now in a bowl make a slurry of cornstarch and water, then add it to the filling. Now towards the end add a little butter to it. It will definitely increase the flavour of the filling. Cool the mixture down completely.

Now in a saucepan add some water and boil it. Dip the spinach leaves in the hot water for 5 seconds then take it out and immediately dip it in cold water to stop the cooking process. Do the same with all the leaves.

Now let’s fill it. Take a ladle, lightly oil it on the inside, place the blanched lead on it. Make sure that the Then fill the filling then press it. We'll get a great round shape.

Place the dimsum in a steamer and take them out hot. Serve them hot with chilli soya dip and enjoy

Rice paper jhol momos🥰
29/01/2026

Rice paper jhol momos🥰

Bajre ki Raab It's a traditional, nutritious Rajasthani winter drink made from pearl millet flour (bajra), buttermilk/wa...
29/01/2026

Bajre ki Raab

It's a traditional, nutritious Rajasthani winter drink made from pearl millet flour (bajra), buttermilk/water, ghee, and warming spices
It is often served as a comforting, savory soup to boost immunity, especially during cold months. 

Ingredients

Bajra Flour (Pearl Millet Flour): 1/4 cup

Buttermilk (Chaas) or Yogurt: 1.5 to 2 cups

Water: 3 to 4 cups

Ghee: 1-2 tablespoons

Ajwain : 1/2 teaspoon

Cumin Seeds : 1/2 teaspoon

Black salt : To taste

Optional: Chopped coriander leaves for garnish. 

Instructions

Prepare the Mixture: In a bowl, whisk the bajra flour into the buttermilk (or curd mixed with water) until smooth to ensure no lumps are formed.

 Heat ghee in a deep pan (kadai or pot). Add cumin seeds and (ajwain) and let them sputter.

Pour the bajra-buttermilk mixture into the pan and add salt.

Bring the mixture to a boil, stirring continuously to prevent curdling. Once it boils, lower the heat and let it simmer for 10-15 minutes, stirring occasionally until it reaches a thin, creamy, soup-like consistency.
Serve: Serve the Raab hot in mugs or bowls, garnished with fresh coriander.

Address

Dubai

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