Makhani gravy cubes are your answer to turning Indian cooking, especially the rich, creamy, but laborious curries, into an easy, midweek meal. Makhani gravy cubes are a pre-cooked, tomato-and-cashew-based sauce portioned into frozen cubes. If frozen correctly, these cubes can last for anywhere between two and four months, making meal prep a breeze. Makhani gravy cubes transform into creamy and smooth curries, with a balance of mild spices, tanginess from tomatoes, and richness from butter and cashews. The standard ingredients remain tomatoes, onions, cashews, and basic kitchen herbs and spices. However, you can customise this by adding different spices or even removing onion or garlic. While the recipe if fairly straightforward, what’s important when making these makhani gravy cubes is storage. First and foremost, always allow the cooked gravy to cool to room temperature before freezing to avoid condensation, which can form ice crystals. Secondly, store the frozen cubes in airtight, portion-controlled containers or freezer-safe bags, with the cooking date clearly marked. Lastly, if you’re planning to store them for several weeks (which is ideal), freeze the gravy without adding the final cream. Add the cream fresh when you reheat the gravy to prevent separating or spoiling. Now that your basics are stored, it’s time to freeze up some flavourful cubes.

Buransh Ki Sharbat comes from the hills of Uttarakhand and Himachal, where rhododendron trees bloom bright red during spring. Locals have long used these petals to prepare cooling drinks that help beat rising temperatures. Buransh Ki Sharbat stands out for its striking colour and naturally refreshing taste. The drink is often made at home when flowers are in season, then stored as a syrup for later use. Rhododendron drink carries a slightly tangy edge, balanced by sweetness, making it easy to sip even on hot afternoons. Its popularity has grown beyond hill regions as more people look for regional summer beverages. The preparation of this recipe is simple. With just a few ingredients, Buransh Ki Sharbat captures the essence of seasonal flowers. It not only cools the body but also adds variety to everyday drinks without relying on artificial flavours.

India is a land of diverse tastes, where the same dish, core ingredient or even dish can have multiple variations across regions. Like this chana recipe for Himachali chana madra. Madra is a thick, yoghurt-based gravy that’s quite popular in the Chamba and Kangra districts of Himachal Pradesh. The dish includes boiled chickpeas cooked in a yoghurt-based, aromatic curry that draws on the flavour and aroma of whole spices like cinnamon, peppercorns, cloves, etc. Typically, this chana recipe is prepared as part of the Himachali dham meal. Dham is a traditional, multi-course vegetarian feast served in Himachal Pradesh during weddings, festivals, and special occasions. The chana madra is served with boiled rice, other curries, lentils, and a dessert. For the dham, the focus is on slow-cooking, without onion or garlic, to prepare a nutritious yet rich dish. It’s easy to recreate this regional chana recipe at home because it employs ingredients that are readily available and techniques that are simple to follow, even for novice cooks. However, be careful not to let the curd curdle. To prevent this, add the curd slowly, keep a careful eye on the pan and cook on low heat. After all, it’s the addition of yoghurt that lends the dish a creamy base. So gather the ingredients and give this festive curry a try!