Kitchen (Rasoi)

This page is dedicated to our beautiful Mother who is sadly no longer with us.
We miss her immensely and continue to be her daughters through her teachings and values.
We have her at our table by cooking all the recipes she taught us.
My sister and I were fortunate enough to be raised in the comfort and nourishment of home cooked meals.
As South Asians we were taught to heal ailments from stomach aches to skin care with the recipes of our ancestors. Bought down from generations of women before us and passed on to the ones after us.
This page will have seasonal recipes for food but also traditional recipes for skin, hair care and holistic health.

Our Recipes


My absolute favourite recipe to eat all year round is my Mums Daal. This dish is a wonderful source of protein, incredibly nourishing and bursting with flavour.
Best eaten with simple boiled rice or hot puffy roti.

• 1 cup yellow lentils (moong dal and masoor daal mixed in equal quantities

• 4 cups of water

• 2 green chilies, chopped (adjust to taste)

• 1/2 teaspoon turmeric powder

• 2 teaspoon Chilli Masala 

• 1 teaspoon cumin seeds

• 1/4 teaspoon asafoetida (hing)

• 1 tablespoon ghee or oil

• Salt to taste

• Fresh coriander leaves for garnish

•Rinse the lentils thoroughly and soak them in water for 20-30 minutes. Drain the water before cooking.

• In a pressure cooker or a pot, add the lentils and 4 cups of water. Cook until the lentils are soft and mushy (about 15-20 minutes in a pressure cooker or 30-40 minutes in a pot).

During the boiling process, skim the water and remove and accumulation from the top. This prevents the daal becoming gassy!

• In a separate pan, heat ghee or oil over medium heat. Add cumin seeds and asafoetida. Let them splutter. We call this process ‘tarka’.

• Add the minced garlic and chopped green chilies. Sauté until the garlic turns golden bro

• Add tarka into the lentil pan Adjust the consistency by adding water if needed. Add salt to taste and let the daal simmer for a few minutes, allowing the flavours to meld together.

Garnish with fresh coriander leaves.

• 1/2 cup Basmati rice, washed and soaked for 30 minutes

• 4 cups whole milk

• 1/2 cup sugar (adjust to taste)

• 1/4 cup nuts (almonds and pistachios), chopped

• 1/4 cup raisins (optional-I love raisins but my sisters hates them!

• 1/2 teaspoon cardamom powder

• Saffron strands (optional) soaked in 2 tablespoons warm milk

• 1 tablespoon ghee (clarified butter)

• In a heavy-bottomed pot, heat ghee over medium heat. Drain the soaked rice and add it to the pot. Sauté the rice for a few minutes until it becomes slightly translucent.

• Pour in the whole milk, and let it come to a boil while stirring occasionally to avoid sticking to the bottom.

• Once the milk comes to a boil, reduce the heat to low and let the rice cook in the milk, stirring occasionally to prevent sticking.

• As the rice cooks and the milk reduces, add the sugar and continue stirring.

• Add the cardamom powder, mixed nuts, and raisins (if using), and stir well.

• If using saffron, add the soaked saffron strands along with the milk to the kheer for a beautiful golden colour and aromatic flavour.

• Continue to cook the kheer until the rice is fully cooked, and the mixture thickens to a creamy consistency. It may take around 25-30 minutes.

• Once the kheer reaches the desired consistency, turn off the heat and let it cool for a few minutes.

• Serve warm or chilled in bowls, garnishing with more chopped nuts if desired.


Kheer is a traditional dish made to celebrate special occasions. Its a perfect all rounder you can serve hot in the winter and cold during the warmer months.


There is probably nothing I love more then CHAI! Every South Asian family will have the own recipe but the art of drinking chai together will remain the same. Chai is often a time that everyone sits together for a catch up. Biscuit optional!

• 2 cups water

• 2 cups whole milk (or your preferred milk alternative)

• 2 tablespoons loose black tea leaves (Assam tea works well)

• 2-3 green cardamom pods, lightly crushed

• 1 small cinnamon stick

• 2-3 cloves

• 1 small piece of fresh ginger (about 1 inch), grated or thinly sliced

• 1-2 tablespoons sugar (adjust to taste)

• In a saucepan, add water and bring it to a boil.

• Once the water is boiling, add the crushed cardamom pods, cinnamon stick, cloves, and grated/sliced ginger.

• Reduce the heat to medium and let the spices simmer in the water for about 2-3 minutes to infuse the flavours.

• Add the loose black tea leaves and continue to simmer for another 2 minutes.

• Pour in the milk and stir well. Increase the heat to medium-high, and let the chai come to a gentle boil.

• Lower the heat and let the chai simmer for about 3-5 minutes, allowing the flavours to meld together.

• Add sugar to taste and stir until it dissolves completely.

• Strain the chai through a fine mesh strainer into your favourite cups or teapot.

Adjust the ingredients to your preference, such as the strength of the tea, the sweetness level, or the intensity of the spices.

• 1/4 cup organic chickpea flour (besan)

• 2 tablespoons organic rose water

• 1 teaspoon raw honey

• 1/2 teaspoon turmeric powder

• 1 tablespoon aloe vera gel (optional, for extra hydration)

• In a mixing bowl, combine chickpea flour, rose water, and raw honey.

• Add turmeric powder to the mixture, which has natural anti-inflammatory and antibacterial properties for glowing skin.

• If you want added hydration and soothing effects, include a tablespoon of aloe vera gel. Aloe vera is known for its skin-calming properties.

• Mix all the ingredients thoroughly until you get a smooth, paste-like consistency.

• Your Ayurvedic face wash is ready! Transfer it to a clean, airtight container for storage.

To use:

• Dampen your face with water.

• Take a small amount of the face wash mixture and gently massage it onto your face using circular motions.

• Rinse off with lukewarm water and pat your face dry with a clean towel.

This homemade Ayurvedic face wash is gentle, free from harsh chemicals, and can help cleanse, exfoliate, and nourish your skin, leaving it feeling refreshed and rejuvenated. Remember to do a patch test before using any new product on your face to check for allergies or sensitivities.

Honey and Turmeric Face Wash/mask

This is still my go to face mask!

I started making this as a teenager and loved that I had instant access to all the ingredients. Make this a slightly thicker consistency for a face mask and leave on until its quite stiff. When rinsing, rub in circular motions for a lovely and gentle exfoliation.