Savoury Cooking with Chopras

Savoury Cooking with Chopras Sharing my 25 years of experience as a cookery expert, teacher, writer, public speaker & consultant

30/05/2026

Peach Cobbler Recipe: A Warm and Comforting Classic

Serves: 3–4 people

Why You'll Love This Peach Cobbler

Made with fresh peaches

Simple pantry ingredients

Warm, comforting flavors of cinnamon and nutmeg

Easy to prepare in under an hour

Ingredients

For the Peach Filling

6–7 peaches, peeled and sliced

1 cup granulated sugar

½ teaspoon salt

For the Batter

7 tablespoons butter

1¼ cups all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

¼ teaspoon salt

¾ cup milk

¼ teaspoon cinnamon powder

¼ teaspoon nutmeg powder

How to Peel Peaches Easily

Peeling peaches becomes much easier with a quick blanching method:

1. Bring a pot of water to a boil.

2. Carefully place the peaches into the boiling water for about 30 seconds.

3. Transfer them immediately to a bowl of ice-cold water.

4. Once cooled, the skins should slip off easily.

This method helps remove the skin without wasting any of the fruit.

Instructions

Step 1: Prepare the Peach Filling

Add the sliced peaches, sugar, and salt to a saucepan. Stir well to combine.

Cook over medium heat until the sugar dissolves and the peaches begin releasing their natural juices. Remove from the heat and set aside.

Step 2: Preheat the Oven

Preheat your oven to 180°C (350°F).

Step 3: Melt the Butter

Cut the butter into pieces and place it in your baking dish.

Place the dish in the oven while it preheats, allowing the butter to melt completely.

Step 4: Make the Batter

In a large mixing bowl, combine:

Flour

Sugar

Baking powder

Salt

Gradually stir in the milk until a smooth batter forms.

Step 5: Assemble the Cobbler

Carefully remove the baking dish from the oven.

Pour the batter evenly over the melted butter. Do not stir.

Next, spoon the peach mixture and its juices over the batter. Again, do not stir.

Sprinkle the cinnamon and nutmeg evenly over the top.

Step 6: Bake

Bake at 180°C (350°F) for 40–45 minutes, or until the top is golden brown and the cobbler is bubbling around the edges.

Step 7: Serve

Allow the cobbler to cool slightly before serving.

Enjoy warm on its own, or pair it with vanilla ice cream, whipped cream, or a drizzle of cream for an extra i

30/05/2026

Peach Cobbler Recipe: A Warm and Comforting Classic

Serves: 3–4 people

Why You'll Love This Peach Cobbler

Made with fresh peaches

Simple pantry ingredients

Warm, comforting flavors of cinnamon and nutmeg

Easy to prepare in under an hour

Ingredients

For the Peach Filling

6–7 peaches, peeled and sliced

1 cup granulated sugar

½ teaspoon salt

For the Batter

7 tablespoons butter

1¼ cups all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

¼ teaspoon salt

¾ cup milk

¼ teaspoon cinnamon powder

¼ teaspoon nutmeg powder

How to Peel Peaches Easily

Peeling peaches becomes much easier with a quick blanching method:

1. Bring a pot of water to a boil.

2. Carefully place the peaches into the boiling water for about 30 seconds.

3. Transfer them immediately to a bowl of ice-cold water.

4. Once cooled, the skins should slip off easily.

This method helps remove the skin without wasting any of the fruit.

Instructions

Step 1: Prepare the Peach Filling

Add the sliced peaches, sugar, and salt to a saucepan. Stir well to combine.

Cook over medium heat until the sugar dissolves and the peaches begin releasing their natural juices. Remove from the heat and set aside.

Step 2: Preheat the Oven

Preheat your oven to 180°C (350°F).

Step 3: Melt the Butter

Cut the butter into pieces and place it in your baking dish.

Place the dish in the oven while it preheats, allowing the butter to melt completely.

Step 4: Make the Batter

In a large mixing bowl, combine:

Flour

Sugar

Baking powder

Salt

Gradually stir in the milk until a smooth batter forms.

Step 5: Assemble the Cobbler

Carefully remove the baking dish from the oven.

Pour the batter evenly over the melted butter. Do not stir.

Next, spoon the peach mixture and its juices over the batter. Again, do not stir.

Sprinkle the cinnamon and nutmeg evenly over the top.

Step 6: Bake

Bake at 180°C (350°F) for 40–45 minutes, or until the top is golden brown and the cobbler is bubbling around the edges.

Step 7: Serve

Allow the cobbler to cool slightly before serving.

Enjoy warm on its own, or pair it with vanilla ice cream, whipped cream, or a drizzle of cream for an extra indulgent dessert.

🍑✨

22/05/2026

🌿 Summer Special Gut-Friendly Curd Rice

A cooling, comforting bowl perfect for hot days

When the summer heat becomes unbearable, your body craves something soothing, light, and nourishing. That’s where curd rice comes in — a classic comfort dish that is not only delicious but also incredibly gut-friendly. Packed with probiotics and simple ingredients, it’s the perfect meal to cool you down from the inside out.

🥣 Serves: 3–4 people

🛒 Ingredients

1 cup short-grain rice (soaked for 30 minutes)

2 cups milk (cold)

2 cups curd (well beaten)

Salt to taste

🌶 For Tempering

2 dry red chillies (cut into small pieces)

2–3 green chillies (slit lengthwise)

8–10 cashews (halved)

¼ tsp hing (asafoetida)

1 tbsp urad dal

Few curry leaves

1 tbsp chopped ginger

1½ tsp coarsely crushed black pepper

2 tbsp ghee

👩‍🍳 Method

Step 1: Cook the Rice

Boil the soaked rice in a pressure cooker for 2 whistles.
Once done, let it cool slightly until warm.

Step 2: Prepare the Base

Add cold milk to the warm rice and mix gently.
Let it rest for about 10 minutes.

Step 3: Add Curd

Now add the beaten curd and salt. Mix everything well to get a creamy consistency.

Step 4: Prepare the Tempering

Heat ghee in a pan.
Add urad dal and sauté until light golden.
Then add:

Dry red chillies

Green chillies

Curry leaves

Hing

Ginger

Cashews

Fry until aromatic and cashews turn golden.

Step 5: Combine & Serve

Pour the tempering over the curd rice.
Sprinkle crushed black pepper and mix gently.

🌼 Serving Suggestions

Garnish with pomegranate seeds or coriander for freshness

Serve with pickle, papad, or a simple salad

Best enjoyed slightly chilled or at room temperature

💚 Why You’ll Love It

🌿 Gut-friendly – rich in probiotics

❄️ Cooling effect – perfect for summers

⚡ Easy to make – simple pantry ingredients

Comfort food light and satisfying

22/05/2026

🌿 Summer Special Gut-Friendly Curd Rice

A cooling, comforting bowl perfect for hot days

When the summer heat becomes unbearable, your body craves something soothing, light, and nourishing. That’s where curd rice comes in — a classic comfort dish that is not only delicious but also incredibly gut-friendly. Packed with probiotics and simple ingredients, it’s the perfect meal to cool you down from the inside out.

🥣 Serves: 3–4 people

🛒 Ingredients

1 cup short-grain rice (soaked for 30 minutes)

2 cups milk (cold)

2 cups curd (well beaten)

Salt to taste

🌶 For Tempering

2 dry red chillies (cut into small pieces)

2–3 green chillies (slit lengthwise)

8–10 cashews (halved)

¼ tsp hing (asafoetida)

1 tbsp urad dal

Few curry leaves

1 tbsp chopped ginger

1½ tsp coarsely crushed black pepper

2 tbsp ghee

👩‍🍳 Method

Step 1: Cook the Rice

Boil the soaked rice in a pressure cooker for 2 whistles.
Once done, let it cool slightly until warm.

Step 2: Prepare the Base

Add cold milk to the warm rice and mix gently.
Let it rest for about 10 minutes.

Step 3: Add Curd

Now add the beaten curd and salt. Mix everything well to get a creamy consistency.

Step 4: Prepare the Tempering

Heat ghee in a pan.
Add urad dal and sauté until light golden.
Then add:

Dry red chillies

Green chillies

Curry leaves

Hing

Ginger

Cashews

Fry until aromatic and cashews turn golden.

Step 5: Combine & Serve

Pour the tempering over the curd rice.
Sprinkle crushed black pepper and mix gently.

🌼 Serving Suggestions

Garnish with pomegranate seeds or coriander for freshness

Serve with pickle, papad, or a simple salad

Best enjoyed slightly chilled or at room temperature

💚 Why You’ll Love It

🌿 Gut-friendly – rich in probiotics

❄️ Cooling effect – perfect for summers

⚡ Easy to make – simple pantry ingredients

Comfort food light and satisfying

🥦 Homemade Broccoli Soup – Simple, Healthy & Delicious! 🍲Nothing beats a warm bowl of homemade soup, especially when it’...
17/05/2026

🥦 Homemade Broccoli Soup – Simple, Healthy & Delicious! 🍲

Nothing beats a warm bowl of homemade soup, especially when it’s packed with nutrition and flavor! 💚
Here’s a quick and comforting Broccoli Soup recipe for 3 people you can try at home:

✨ Ingredients:

300–400g broccoli

1 medium potato

3–4 garlic cloves

2 bay leaves

1 tbsp olive oil

Salt to taste

½ tsp white pepper powder

4–5 cups water

Feta cheese (for garnish)

👩‍🍳 Method:

1. Heat olive oil in a heavy-bottom pan.

2. Add broccoli florets, chopped potato, garlic & bay leaves.

3. Sauté on low flame for ~5 minutes.

4. Add water, cover, and cook for 10–15 minutes.

5. Remove bay leaves and blend until smooth.

6. Simmer again, add salt & white pepper.

7. Serve hot topped with grated feta cheese.

💪 Why you’ll love it: This soup is nutrient-dense, supports immunity, aids digestion, and promotes heart health ❤️

14/05/2026

Restaurant Style Peshawari Paneer|
Rich, aromatic and comforting

📝 Ingredients (Serves 2–4)

For the Gravy

2–3 tbsp ghee

1 bay leaf

1-inch ginger (julienned)

2 dried Kashmiri red chillies

6–7 large tomatoes

Salt to taste

½ tsp turmeric powder

1 tsp degi mirch powder

2 tsp coriander powder

1–2 cups water

1 tbsp coriander stems with leaves

1 tbsp ghee

For the Masala Paste

2 tbsp coriander seeds

1 tbsp black peppercorns

4–5 cloves

3–4 black cardamom

7–8 cashews

For Paneer

1 kg paneer (cut into large pieces)

2 tbsp prepared masala (for marination)

1 cup water

2 green chillies (less spicy, slit diagonally)

2 tbsp fresh coriander

1 tsp sugar

---

👨‍🍳 Method

Step 1: Prepare the Base

Heat ghee in a pressure cooker.

Add ginger, dried red chillies, and bay leaf.

Toss in whole tomatoes along with turmeric, degi mirch, coriander powder, and salt.

Sauté for about 2 minutes.

Step 2: Build the Gravy

Add water, coriander stems, and a little more ghee.

Cover and cook for 1 whistle.

Let it cool, peel off tomato skins, and blend into a smooth gravy.

---

🌿 Make the Signature Masala

Grind coriander seeds, black pepper, cloves, black cardamom, and cashews into a fine paste (use a little water if needed).

---

🧀 Cook the Paneer

Marinate paneer pieces with 2 tbsp of the masala.

In the prepared gravy, add:

Green chillies

Ground masala paste

Cook covered for 5–7 minutes.

Add marinated paneer and cook again for 5–7 minutes on low flame.

---

✨ Finishing Touch

Add fresh coriander and a pinch of sugar to balance flavors.

Let it simmer gently until rich and aromatic.

---

🍽️ Serving Suggestions

Serve hot with:

Butter naan 🫓

Chapati

Steamed rice

---

💡 Pro Tips

Use ripe tomatoes for natural sweetness and rich color.

Cooking in ghee enhances authenticity—don’t skip it!

Cashews in masala add creamy texture without cream.

You can substitute mushrooms instead of paneer for a delicious twist.

14/05/2026

Restaurant Style Peshawari Paneer|
Rich, aromatic and comforting

📝 Ingredients (Serves 2–4)

For the Gravy

2–3 tbsp ghee

1 bay leaf

1-inch ginger (julienned)

2 dried Kashmiri red chillies

6–7 large tomatoes

Salt to taste

½ tsp turmeric powder

1 tsp degi mirch powder

2 tsp coriander powder

1–2 cups water

1 tbsp coriander stems with leaves

1 tbsp ghee

For the Masala Paste

2 tbsp coriander seeds

1 tbsp black peppercorns

4–5 cloves

3–4 black cardamom

7–8 cashews

For Paneer

1 kg paneer (cut into large pieces)

2 tbsp prepared masala (for marination)

1 cup water

2 green chillies (less spicy, slit diagonally)

2 tbsp fresh coriander

1 tsp sugar

---

👨‍🍳 Method

Step 1: Prepare the Base

Heat ghee in a pressure cooker.

Add ginger, dried red chillies, and bay leaf.

Toss in whole tomatoes along with turmeric, degi mirch, coriander powder, and salt.

Sauté for about 2 minutes.

Step 2: Build the Gravy

Add water, coriander stems, and a little more ghee.

Cover and cook for 1 whistle.

Let it cool, peel off tomato skins, and blend into a smooth gravy.

---

🌿 Make the Signature Masala

Grind coriander seeds, black pepper, cloves, black cardamom, and cashews into a fine paste (use a little water if needed).

---

🧀 Cook the Paneer

Marinate paneer pieces with 2 tbsp of the masala.

In the prepared gravy, add:

Green chillies

Ground masala paste

Cook covered for 5–7 minutes.

Add marinated paneer and cook again for 5–7 minutes on low flame.

---

✨ Finishing Touch

Add fresh coriander and a pinch of sugar to balance flavors.

Let it simmer gently until rich and aromatic.

---

🍽️ Serving Suggestions

Serve hot with:

Butter naan 🫓

Chapati

Steamed rice

---

💡 Pro Tips

Use ripe tomatoes for natural sweetness and rich color.

Cooking in ghee enhances authenticity—don’t skip it!

Cashews in masala add creamy texture without cream.

You can substitute mushrooms instead of paneer for a delicious twist.

10/05/2026

🌸 Mother’s Day Special 🌸

🥭 Mango Raita – A Sweet & Cooling Summer Treat

Nothing says summer love like the refreshing combo of mango & curd 💛
This quick and delicious Mango Raita is the perfect way to pamper your mom with something unique, healthy & full of flavor!

✨ Why you’ll love it:
✔️ Sweet + tangy + creamy goodness
✔️ Cooling for hot days ☀️
✔️ Boosted with kalonji for added health benefits

🥣 Ingredients:
• 250g curd (beaten)
• ½ cup mango pulp
• 1 cup mango pieces
• ½ tsp black salt
• 1 tsp honey
• ½ tsp kalonji
• 1½ tsp ghee

👩‍🍳 Quick Method:
Mix curd, mango pulp & pieces → add salt & honey → prepare ghee + kalonji tempering → pour over → mix & serve fresh!

💡 Pro Tip: Chill before serving for extra freshness ❄️

💛 Celebrate love, warmth & sweetness this Mother’s Day with every spoon!

HomemadeLove FoodieIndia QuickRecipes DesiFlavours FoodInstagram

05/05/2026

Bhandaray Wale Aloo – The Authentic Temple-Style Potato Curry

There’s something incredibly comforting about the simple yet flavorful Bhandaray Wale Aloo—a dish often served in langars and temple feasts. Made with humble ingredients and bold spices, this curry carries a rustic charm and a soulful taste that pairs perfectly with hot pooris or parathas.

Let’s recreate this divine, homestyle recipe in your kitchen.

---

🍲 Servings: 5–7 persons

---

🛒 Ingredients

Main Ingredients

1 kg potatoes (boiled & lightly mashed)

4–5 tomatoes (finely chopped)

1½ tbsp ginger paste

1½ tsp green chilli paste

1½ tsp salt (or to taste)

2 tsp degi mirch powder

½ tsp turmeric powder

3–4 tbsp mustard oil

---

🌿 Special Masala (Coarsely Ground)

1 tbsp saunf (fennel seeds)

2 tbsp coriander seeds

1½ tsp whole black pepper

1 tbsp jeera (cumin seeds)

---

✨ Other Ingredients

1 tbsp kasuri methi

1 tbsp black salt

1½ tbsp amchur (dry mango powder)

½ tsp hing (asafoetida)

Water (as required)

Fresh coriander leaves & green chillies (for garnish)

---

👩‍🍳 Method

1. Heat the oil
Heat mustard oil in a kadhai until it reaches smoking point, then slightly cool it.

2. Add aromatics
Add ginger paste and green chilli paste. Sauté for about a minute.

3. Cook tomatoes
Add chopped tomatoes and the prepared special masala. Cook until the tomatoes turn soft and mushy.

4. Season it
Add salt and about 1 cup of water. Cover and cook until everything blends well.

5. Add spices & potatoes
Add hing, degi mirch, turmeric, and boiled potatoes. Mix well and cook for 5 minutes.

6. Simmer
Add more water if needed and cook covered for another 10 minutes, letting the flavors deepen.

7. Final touch
Add black salt and amchur powder. Cook for 2 more minutes.

8. Garnish
Finish with fresh coriander leaves and slit green chillies.

---

🍽️ Serving Suggestion

Serve this hot, tangy, and slightly spicy Bhandaray Wale Aloo with:

Crispy pooris

Soft parathas

It’s the kind of meal that instantly reminds you of festive gatherings and temple prasad.

---

💡 Pro Tips

Slightly mash the potatoes for that authentic thick texture.

Don’t skip

05/05/2026

Bhandaray Wale Aloo – The Authentic Temple-Style Potato Curry

There’s something incredibly comforting about the simple yet flavorful Bhandaray Wale Aloo—a dish often served in langars and temple feasts. Made with humble ingredients and bold spices, this curry carries a rustic charm and a soulful taste that pairs perfectly with hot pooris or parathas.

Let’s recreate this divine, homestyle recipe in your kitchen.

---

🍲 Servings: 5–7 persons

---

🛒 Ingredients

Main Ingredients

1 kg potatoes (boiled & lightly mashed)

4–5 tomatoes (finely chopped)

1½ tbsp ginger paste

1½ tsp green chilli paste

1½ tsp salt (or to taste)

2 tsp degi mirch powder

½ tsp turmeric powder

3–4 tbsp mustard oil

---

🌿 Special Masala (Coarsely Ground)

1 tbsp saunf (fennel seeds)

2 tbsp coriander seeds

1½ tsp whole black pepper

1 tbsp jeera (cumin seeds)

---

✨ Other Ingredients

1 tbsp kasuri methi

1 tbsp black salt

1½ tbsp amchur (dry mango powder)

½ tsp hing (asafoetida)

Water (as required)

Fresh coriander leaves & green chillies (for garnish)

---

👩‍🍳 Method

1. Heat the oil
Heat mustard oil in a kadhai until it reaches smoking point, then slightly cool it.

2. Add aromatics
Add ginger paste and green chilli paste. Sauté for about a minute.

3. Cook tomatoes
Add chopped tomatoes and the prepared special masala. Cook until the tomatoes turn soft and mushy.

4. Season it
Add salt and about 1 cup of water. Cover and cook until everything blends well.

5. Add spices & potatoes
Add hing, degi mirch, turmeric, and boiled potatoes. Mix well and cook for 5 minutes.

6. Simmer
Add more water if needed and cook covered for another 10 minutes, letting the flavors deepen.

7. Final touch
Add black salt and amchur powder. Cook for 2 more minutes.

8. Garnish
Finish with fresh coriander leaves and slit green chillies.

---

🍽️ Serving Suggestion

Serve this hot, tangy, and slightly spicy Bhandaray Wale Aloo with:

Crispy pooris

Soft parathas

It’s the kind of meal that instantly reminds you of festive gatherings and temple prasad.

---

💡 Pro Tips

Slightly mash the potatoes for that authentic thick texture.

Don’t skip mustard oil—it gives the signature flavor.

The coarsely ground masala is the heart of this dish, so keep it rustic.

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