Peanut Sundal sits close to everyday South Indian snacking, especially during fasting days and festive evenings when something quick yet satisfying is needed. This version skips the usual tempering but still carries a familiar flavour through coconut oil and fresh ingredients. It’s the kind of bowl you can put together in minutes without planning. Across coastal regions, sundal often appears during Navratri as a light prasad. This no-cook peanut sundal keeps that spirit intact while making it more accessible for busy days. Roasted peanuts bring protein and crunch, while coconut adds softness and a mild sweetness that balances the heat.

Roasted makhana recipes are a dime a dozen, with ingredients ranging from basic kitchen spices to exotic additions and unexpected combinations. While all these influence the flavour, the star ingredient is naturally roasted foxnuts. Foxnuts have long been associated with fasting in India, but in recent years, they’ve taken on the title of being a superfood, making roasted makhana recipes even more popular than usual. But why a superfood? It’s because fox nuts are a highly nutritious, low-calorie, and low-fat snack, providing approximately 347 kcal, 9.7 g of protein, 76.9 g of carbohydrates, and 14.5 g of fibre per 100 grams. This version looks at one of the simplest, and thus most common, roasted makhana recipes – the salt and pepper version. It requires just four ingredients, almost negligible prep, and minimal cooking time. You first roast makhanas in ghee in a deep pan. Then season them with salt and pepper. And that’s how you make roasted makhanas! The ease of cooking is why salt and pepper-roasted makhanas remain a popular snack. You can swap the regular salt for rock salt (sendha namak) if making roasted makhanas for fasting. In fact, they’re a popular Navratri vrat food, often consumed with tea in the evening or even as a light breakfast. So whether you’re fasting or simply looking for healthy and easy snacking options, give this roasted makhana recipe a try.

Homestyle dal makhani is one of the most cherished dishes in Indian cuisine, loved for its creamy texture and rich flavours. This classic North Indian dish was traditionally cooked slowly over a low flame, allowing the lentils to soak up the fragrant spices and ghee, resulting in a deeply satisfying taste. However, this lighter version of the recipe skips heavy cream but still keeps the authentic buttery feel with a final touch of ghee or white butter. Making this dal makhani at home may seem complex and time-consuming, but with a little preparation and the right technique, it’s surprisingly very simple. Soaking the urad dal overnight ensures soft, creamy lentils, while the bhuna masala, which is a sautéed mix of onions, tomatoes, and spices, adds layers of flavour to the dish. The slow-cooking step at the end allows the dal to thicken naturally, giving it that signature velvety consistency. This dal makhani without cream is perfect for serving alongside warm rotis, naan, or a bowl of piping hot steamed basmati rice. You can use garnishes like fresh coriander or mint leaves to top your dal and ghee or white butter for an extra-rich flavour. The leftovers taste even better the next day, making it ideal for meal prep. Whether you're cooking for family or simply craving something warm and satisfying, this homestyle dal makhani brings together taste, health, and simplicity in every bite.