Snacks & Sides


  • 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.


  • 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


  1. 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. 
  2. Now add all the veggies, and give a thorough mix to the batter.
  3. Heat a non-stick pan, and apply oil/ghee to it.
  4. 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
  5. Your healthy cheela is ready! Garnish it with grated paneer!
  6. Serve it with Peepal Essentials Dhaniya Pudina Chutney/ Lehsun Chutney/ or Kachri Chutney.
  • 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


  1. 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. 
  2. 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. 
  3. 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.
  4. From the mixture, form long kebabs. 
  5. To create a crusty casing, roll the kebabs in breadcrumbs. For 10 minutes, place them in the freezer. 
  6. 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!
  7. Serve hot with any kind of chutney and enjoy.