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Snapsfromkitchen, Delhi (2026)

25/07/2026

Good Morning! ☀️ Starting the day with a bowl of freshness. 🥗💚Potato Chana Salad 🥗

12/07/2026

❤️ Tangy & Spicy Tamarind Rice (Puliyodarai) 🍛

A simple South Indian classic that’s packed with bold tamarind flavor, crunchy peanuts, and aromatic curry leaves. Perfect for lunch boxes or a quick meal!

📝 Ingredients

* 2 cups cooked rice
* 1 tbsp chana dal
* 1 tsp urad dal
* 1 tbsp peanuts
* 1 tsp mustard seeds
* 3 dried red chilies
* 3–4 curry leaves
* A pinch of asafoetida (hing)
* ½ tsp red chilli powder
* ¼ tsp turmeric powder
* ½ cup tamarind pulp
* ¼ tsp jaggery
* Salt to taste
* 2 tsp oil

👩‍🍳 Method

1. Heat oil in a pan.
2. Add mustard seeds and let them splutter.
3. Add urad dal, chana dal, peanuts, and dried red chilies. Sauté until golden.
4. Add curry leaves, hing, red chilli powder, and turmeric. Mix for a few seconds.
5. Pour in the tamarind pulp and cook for 2–3 minutes.
6. Add jaggery and salt. Mix well.
7. Add the cooked rice and gently toss until every grain is coated with the tamarind mixture.
8. Cook for another 2–3 minutes.
9. Serve hot with boiled eggs, cucumber, papad, or curd.

Save this easy recipe and try it at home! ❤️🍛

11/07/2026

🎃 Pumpkin (Kaddu) Stuffed Paratha | Soft, Healthy & So Delicious! 🫓✨

This Pumpkin Stuffed Paratha is soft, flavourful, and a great way to include more veggies in your meals. The best part? I don’t waste the pumpkin water—I use it to knead the dough, making the parathas even softer and more nutritious. 💛

📝 Ingredients

For the Dough:

* 1 cup whole wheat flour
* Water squeezed out from the grated pumpkin (use this to knead the dough)
* Salt to taste

For the Stuffing:

* 1 cup grated pumpkin (kaddu), squeezed after resting with salt
* 1 green chilli, finely chopped
* ½ tsp chaat masala
* ¼ tsp red chilli powder
* ¼ tsp ajwain
* 2 tbsp chopped coriander
* Salt to taste (adjust carefully)

For Cooking:

* Ghee or oil, as needed

👩‍🍳 Method:

1. Grate the pumpkin and mix it with a little salt. Let it rest for 20 minutes.
2. Transfer it to a muslin cloth and squeeze out all the excess water. Don’t throw away the water—use it to knead a soft dough with whole wheat flour.
3. In the squeezed pumpkin, add green chilli, chaat masala, red chilli powder, ajwain, chopped coriander, and salt if needed. Mix well.
4. Divide the dough into equal portions. Roll one portion slightly, place the stuffing in the centre, seal the edges, and gently roll into a paratha.
5. Cook on a hot tawa, applying ghee or oil on both sides until golden brown.
6. Serve hot with curd, pickle, or green chutney. 😋

10/07/2026

Protein Rich Beetroot Thalipeeth ❤️

Crispy on the outside, soft on the inside and packed with 27g complete protein 💪
Made with bio-fermented protein that mixes easily with no grainy texture or chalky taste.

👉🏻Ingredients:
• 1 cup grated beetroot
• ½ cup grated carrot
• ¾ cup grated paneer
• 2–3 tbsp chopped coriander
• 1 cup jowar flour
• ½ cup besan
• 2 tbsp rice flour
• 2 scoops / 3 heaped tbsp SuperYou Protein Powder
• 1 tsp ginger-green chilli paste
• ½ tsp cumin seeds
• ½ tsp ajwain
• ½ tsp turmeric powder
• Salt to taste
• Water, as required
• Ghee for roasting

👉🏻Recipe:
Mix beetroot, carrot, paneer and coriander in a bowl. Add jowar flour, besan, rice flour, SuperYou Protein Powder, ginger-green chilli paste, cumin, ajwain, turmeric and salt. Gradually add water to make a soft dough. Shape the thalipeeth on butter paper or with wet hands and cook on a hot tawa with a little ghee until golden and crisp on both sides. Serve hot with curd or mint chutney. ✨

SUPERYOU

07/07/2026

Monsoon calls for something crispy! 🌧️🧅🥪

These Onion Bread Pakoras are super crispy, easy to make, and perfect with a hot cup of chai. ☕❤️

Save & share this recipe! ✨

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Delhi

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