• Snacks Dip:

Having dips is a go-to solution whether you have friends at home or want to add something to your munching. Here is how to make it:


  1. Two spoons of white Mayonnaise 
  2. 1 tbsp tomato sauce/tomato puree
  3. 50 grams Cheese spread 
  4. Herbs, as per desired taste and aroma.

(Thyme, Oregano, Chili Flakes, Rosemary, and Lemongrass)


  • Take two spoons of white mayonnaise
  • Add tomato sauce/tomato puree
  • Mix well, and add cheese spread
  • To add a distinct aroma to your preparation, add herbs from Peepal Essentials like Thyme, Oregano, Chili Flakes, Rosemary, and Lemongrass.

If you prefer a salsa dip, you can add your choice of finely chopped vegetables.

  • Thai Soup

(2 bowls)

Thai soups are irresistible owing to their authentic and rich tastes. If you are looking for the legit recipe for making Thai soup at home, Here it is:


  1. 1 spoon oil
  2. 3 spoons of curry paste
  3. ½ inch ginger 
  4. Lemongrass (to taste)
  5. vegetable/ chicken broth 500 ml
  6. Sauteed vegetables 2 cups
  7. 1 cup coconut milk
  8. Salt (to taste)
  9. Barbeque sauce 1/4th cup
  10. Smoked paprika (to taste)
  11. Brown/white sugar (to taste)
  12. Salt (to taste)
  13. Lime juice (1 spoon)
  14. Cilantro (for garnishing)


  1. In a pot, heat the oil over medium heat. Add and cook ginger, Peepal Essentials lemongrass, and curry paste for 1 minute. 
  2. Slowly pour the vegetable/chicken broth over the mixture while constantly stirring. Cook for 15 minutes after adding the Peepal Essentials Barbeque sauce, Peepal Essentials smoked Paprika and brown/white sugar. 
  3. Stir in the coconut milk, mushrooms (or any other desired veggies) and cook and stir until the vegetables are soft. 
  4. Simmer the flame and cover the lid for another five minutes.
  5. Season with salt and cilantro, stirring in the lime juice.
  • Juices and Drinks

  1. Carrot ‘o’ Pineapple punch 

(2 glasses)

Ingredients :

  1. 5-6 medium Carrots
  2. 1 ½  cup of Pineapple
  3. ½ inch knob of Ginger
  4. Peepal Essentials Juice Masala


  • Add carrot, pineapple, and ginger to the mixer, and grind them well by adding half a cup of water 
  • Strain and pour the juice, add Peepal Essentials Juice Masala and a few ice cubes.

Now Enjoy this refreshing juice!

  1. Lemonade on the Go:


(2 glasses)


  1. 4 Frozen lime cubes (freeze lime juice with mint leaves)
  2. (you can stock up on these cubes for 15-20 days)
  3. 200 ml sparkling water/sweetened soda
  4. Peepal Essentials juice masala


Mix the frozen cubes with sparkling water/sweetened soda. Add the juice masala, and your lemonade is ready on the go!

  • Snacks:

  1. Healthy Moong dal cheela:


  1. 1 cup soaked moong dal
  2. ½ cup semolina
  3. ½ inch ginger piece
  4. 4-5 garlic pods
  5. Peepal Essentials Turmeric Powder
  6. Peepal Essentials Red Chili Powder
  7. Peepal Essentials Garam Masala
  8. Salt (to taste)
  9. ½ cup diced onions
  10. ½ cup diced tomatoes
  11. (Other vegetables of your choice)
  12. A handful of mint and coriander leaves
  13. Grated Paneer (30 grams)
  14. Oil to roast


  • Finely blend the soaked moong dal with ginger and garlic. Add turmeric powder, red chili powder, salt, garam masala, and semolina. Now leave the mixture for about 15 minutes. 
  • Now add all the veggies, and give a thorough mix to the batter.
  • Heat a non-stick pan, and apply oil/ghee to it.
  • Now spread the batter as per the desired size of cheela, and roast it until it turns golden from the bottom. Flip it occasionally and roast until golden brown on both the sides
  • Your healthy cheela is ready! Garnish it with grated paneer!
  • Serve it with Peepal Essentials Dhaniya Pudina Chutney/ Lehsun Chutney/ or Kachri Chutney.
  1. Rajma Kebab: 


  1. 2 tbsp ghee or oil
  2. Heeng (a pinch)
  3. 1 tsp cumin seeds
  4. 4-5 black cardamom seeds
  5. 2 tbsp garlic paste
  6. 1 tbsp ginger (chopped finely)
  7. 1 medium-sized onion (grated)
  8. 1 cup tomato puree 
  9. 2-3 tbsp tomato ketchup
  10. 1 tsp chili powder 
  11. Salt (to taste)
  12. 1 tsp Peepal Essentials Garam Masala
  13. 1 green chili finely chopped 
  14. 2-3 tbsp chopped coriander leaves
  15. 1 tbsp whipped yogurt
  16. 2 cups rajma or red kidney beans, boiled and mashed roughly
  17. 1 boiled potato
  18. ¼ cup besan
  19. 6-7 tbsp breadcrumbs


  • Add two tablespoons of ghee/oil and a dash of heeng to a pan. Add the cumin and cardamom dana once the oil has heated. Let it flap about. 
  • Include ginger and garlic paste. Add onions and cook until golden brown. Add some water if the onions begin to burn. Now add tomato puree, ketchup, salt, red chili powder, and garam masala. 
  • Add whipped yogurt, coriander, and rajma once the masala begins to separate from the sides. Stir frequently until all of the masalas have left the pan. Now allow the masala to cool down. After it has cooled, add breadcrumbs and besan.
  • From the mixture, form long kebabs. 
  • To create a crusty casing, roll the kebabs in breadcrumbs. For 10 minutes, place them in the freezer. 
  • Add ghee or oil to a nonstick pan, then add the kebabs. They should be pan-fried until the breadcrumbs turn brown from all sides. Your kebabs are ready!
  • Serve hot with any kind of chutney and enjoy.

Main course:


  •  Mix veg parantha
  • Ingredients:

    For dough:

    • 2½ cup wheat flour/atta
    • ½ tsp salt
    • 3 tsp oil
    • water to knead

    For pressure cooking:

    • 2 potatoes (peel & cube)
    • 1 carrot (chopped)
    • 20 florets gobi/cauliflower
    • 15 beans (chopped)
    • ½ cup peas 
    • ½ tsp salt

    For stuffing:

    • 2 tsp oil
    • ½ tsp ginger paste
    • 2 chili (finely chopped)
    • ½ tsp Peepal Essentials garam masala
    • ½ tsp cumin powder/jeera powder
    • ½ tsp amchur / dry mango powder
    • ½ tsp coriander seeds (crushed)
    • ¼ tsp ajwain/carom seeds
    • pinch hing / asafoetida
    • 1 cup paneer/cottage cheese (grated)
    • 2 tbsp coriander (finely chopped)

    Other ingredients:

    • wheat flour/atta (for dusting)
    • oil (for roasting)



    • First, roll a small ball of wheat dough in some wheat flour.
    • furthermore, roll it into a circle with a diameter of 5 to 5.5 inches.
    • Put a prepared mix of vegetables in the center, about the size of a ball.
    • Roll slightly thick and sprinkle with some wheat flour.
    • Place the rolled paratha on a hot tawa and roast it with oil on both sides.
    • Serving hot mix vegetable paratha with sauce, raita, or pickle


  • Dhaba Style Dal Tadka
  • Ingredients:

    For Dal

    • 2 tbsp ghee 
    • ½ cup tuvar dal, soaked 
    • 3 tbsp moong dal, soaked
    • 1-inch ginger, sliced
    • Salt to taste
    • ¼ tsp Peepal Essentials turmeric powder
    • 1 tsp red Peepal Essentials chili powder
    • 1 green chili
    • 1 ½ cups water 

    For Tempering

    • 1 tbsp ghee 
    • 1 tbsp oil 
    • ½ tsp cumin seeds
    • 1-inch ginger, finely chopped 
    • ½ tbsp garlic, finely chopped 
    • 1 medium onion, finely chopped 
    • 1 tsp red Peepal Essentials chili powder 
    • ¼ tspPeepal Essentials turmeric powder 
    • Salt to taste

    For 2nd Tempering

    • 2 tbsp ghee/ oil 
    • 3-4 garlic cloves, sliced 
    • 2-3 whole dry kashmiri red chillies 
    • A pinch of asafoetida 
    • Coriander leaves, for garnish 


    • Moong and tuvar lentils are roasted for two to three minutes in a pressure cooker that has been heated with ghee.
    • Add the ginger, salt, turmeric, red and green chili powders, as well as the salt. Mix well. For three whistles, add water, cover, and cook.
    • Ghee should be heated in a pan while the ginger, garlic, and cumin seeds are saute until fragrant. Toss in the onions and cook until translucent. Mix well before adding salt, turmeric, and chili powder. Cook the spices for 2 to 3 minutes, or until they are no longer raw.
    • Add the dal that has been previously boiled to this tempering and simmer for three to four minutes. Prepare the second tempering in the interim.
    • Ghee is heated in a pan with water. Mix well after adding the garlic cloves, asafoetida, and powdered Kashmiri red chilies. Prepare until it sputters.
    • Place the cooked dal in a serving bowl and top with fresh coriander. Serve hot after pouring the prepared tempering.


    1.Chicken Lababdar



    • Chicken 600 Gram
    • Garlic Paste (1 Tablespoon)  
    • Onion, Sliced 1 Large
    • Tomatoes 2 Medium  
    • Curd (1/2 Cup)
    • Peepal Essentials Red Chilli Powder (3/4 Teaspoon)
    • Roasted Cumin Powder 1 Teaspoon
    • Peepal Essentials Coriander Powder (1 Teaspoon)  
    • Peepal Essentials Turmeric Powder (1/4 Teaspoon)
    • Peepal Essentials Garam Masala (1/2 Teaspoon)
    • Peepal Essentials Chicken Masala (1 tbsp)
    • Salt 1/2 Teaspoon or As Per Taste
    • Peepal Essentials Kasoori Methi (1 Teaspoon)     
    • Fresh Cream   (2 Tablespoon)
    • Cashew Nuts 10 - 15
    • Water  As Needed
    • Ghee or Oil (1/2 Cup)
    • Coriander Leaves, Chopped( 2 Tablespoon)



    • Add two tablespoons of water to cashew nuts in a grinder to make fine powder. Put it away for future use. Make a fine puree of tomatoes, then set it aside.
    • On medium heat, warm a pan. Add some ghee or oil. Add the sliced onions and cook them in the ghee, until they are golden brown. Now, carefully stir in 2 teaspoons of water. Fry the ginger and garlic pastes for about a minute to remove the raw aroma.
    • Mix well and add dried spices like turmeric powder, roasted cumin powder, red chili powder, chicken masala, and coriander powder. Add two tablespoons of water and stir well if it begins to stick to the bottom. Stirring continuously, fry for 2 minutes on medium heat until the oil separates from it.
    • Add the chicken and thoroughly combine after the oil separates from it. Cover the pan and cook on low heat for 5 minutes.
    • Toss well after opening the pan. Heat up the flame on high. Mix well after adding yogurt. Cook it while stirring occasionally until the oil separates. Mix well after adding tomato puree. With the lid on, cook the chicken for 15 to 20 minutes, stirring occasionally, until it is soft and tender. Add cashew paste, fresh cream, and kasoori methi after 15 minutes, when the chicken is soft and tender, and combine well.
    • Mix well after adding 1/2 cup of water. Let it boil on a high heat setting. Once it begins to boil, turn down the heat, cover the pan, and let it simmer for five minutes.
    • Lababdar chicken is prepared. Mix well after adding some chopped coriander leaves.