Posted on Leave a comment

Bored with the same palak saag? Try This Delicious Palak Raita| Spinach Raita

Spinach is an excellent source iron, vitamin C and E, potassium, and magnesium. You can enjoy spinach in so many different ways cooked, raw or frozen. Either eat in chilled salad or sauté with your favorite veggies or make a smoothie but if you are bored using all these way spinach dry this Spinach/Palak raita. This is the best way to use those extra palak and when you are bored with the regular palak saag or palak roti or smoothie. This Spinach Raita is a refreshing and healthy side dish that pairs perfectly with dal rice, parathas, or can be enjoyed on its own. It’s simple to make and adds a delightful twist to your meal.


  • Oil
  • 1 tsp Cumin seeds
  • 2 cups Palak (spinach), chopped
  • Salt, to taste
  • 1 cup Curd (yogurt)
  • 1 tsp Roasted Cumin powder
  • 1/2 tsp Black salt
  • 1/2 tsp Red chilli powder
  • Additional Salt, to taste


Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle. Add the chopped palak (spinach) and sauté until the water evaporates and the spinach is cooked through. Add salt to taste while sautéing.

In a bowl, beat the curd until smooth. Add roasted cumin powder, black salt, red chilli powder, and a little more salt to the curd. Mix well to combine.

Once the spinach has cooled slightly, add it to the curd mixture. Mix well to ensure the spinach is evenly distributed.

Serve chilled as a side dish with dal rice, parathas, or enjoy it just like that. I hope you enjoyed reading this recipe. Do give this recipe a shot. If you try this recipe, do give us a shout out. Just click a picture and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. We would love to hear from you.

Posted on Leave a comment

Ajwain leaves Paratha| Carom leaves flatbread Recipe

Creating a little kitchen garden in my house is no less than a dream for me. Living in a concrete jungle, we crave greenery and put in some effort to make a small kitchen garden. I love planting herbs like mint, coriander, carom leaves, and curry leaves in my kitchen garden, and I often use these herbs in my recipes. Ajwain, also known as carom seeds, is one of my favorites in my kitchen garden. I frequently make ajwain paratha for my kid’s lunch box and as a companion to my morning chai. This ajwain paratha is easy to make and healthy at the same time.


  • 1 cup wheat flour
  • 1/2 cup finely chopped ajwain leaves
  • 1 tablespoon ajwain seeds
  • 1 tablespoon oil or ghee (plus extra for cooking)
  • 1/2 teaspoon salt (adjust to taste)
  • Water (as needed)


Wash the ajwain leaves thoroughly and pat dry the leaves, now finely chop them and keep aside.

In a large mixing bowl, take wheat flour and add ajwain seeds, oil or ghee, salt, and the chopped ajwain leaves. Mix everything well to combine the ingredients.

Gradually add water to the mixture, little by little, and knead it into a smooth and firm dough. The amount of water required may vary, so add it gradually until the dough comes together. The dough should be soft but not sticky.

Once the dough is ready, cover it with a damp cloth and let it rest for about 10-15 minutes. After the resting period, divide the dough into small sized portions. Take one portion and dust the rolling surface with flour and roll out the portion into a circle using a rolling pin. Heat a tawa or a non-stick pan over medium heat. Place the rolled paratha on the hot tawa and cook it . Drizzle a little oil or ghee around the edges of the paratha and flip it over using a spatula. Press the paratha gently with the spatula to help it cook evenly and cook for another minute or until both sides are golden brown.

Remove the cooked paratha from the tawa and place it on a plate. Serve the ajwain leaves paratha hot with a side of yogurt, pickle, or any curry of your choice. It also makes a delicious addition to a lunchbox or can be enjoyed with a hot cup of tea.

Enjoy your homemade ajwain leaves paratha! I hope you enjoyed reading this recipe. Do give this recipe a shot. If you try this recipe, do give us a shout out. Just click a picture and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. We would love to hear from you.

Posted on Leave a comment

Are You a Master Chef? Test Your Culinary Skills

Welcome to our Ultimate Cooking Quiz! Whether you’re a seasoned chef or a kitchen newbie, this quiz is designed to test your culinary knowledge and skills. Dive into our 20-question quiz and discover your cooking level – from Beginner Chef to Master Chef. Ready to find out? Let’s get started!

Section 1: Why Take a Cooking Quiz?

Taking cooking quizzes can be a fun and engaging way to learn more about culinary arts. Whether you’re looking to test your knowledge, learn new recipes, or just have fun, cooking quizzes offer something for everyone.

Section 2: How the Quiz Works

This quiz contains 20 questions that cover a wide range of cooking topics, including ingredients, techniques, and culinary history. After you complete the quiz, you will receive your score along with a detailed explanation of each answer.

Section 3: Start the Quiz


1. What is the main ingredient in a Ratatouille?

2. Which of these is a primary ingredient in traditional pesto?

3. What type of pastry is used to make a croissant?

4. What is a traditional Spanish rice dish called?

5. Which of these cheeses is traditionally used in a Greek salad?

6. What type of fish is commonly used in sushi?

7. What is the main ingredient in Hummus?

8. Which of these herbs is essential for making traditional Italian tomato sauce?

9. What is the primary ingredient in guacamole?

10. Which country is famous for its Bouillabaisse?

11. Which grain is primarily used to make Risotto?

12. What is the main ingredient in Miso Soup?

13. What type of pasta is shaped like a small rice grain?

14. What is traditionally wrapped in bacon to make ‘Angels on Horseback’?

15. What is the main ingredient in Gazpacho?

16. Which of these is not a type of mushroom?

17. Which spice is derived from the crocus flower?

18. Which fruit is used to make traditional guacamole?

19. What type of cuisine is Pad Thai?

20. Which of these is a French dish made from beef cooked in red wine?

Section 4: Understanding Your Results

At the end of the quiz, you’ll receive a score that places you into one of the following categories:

  • Beginner Chef: Just starting out in the kitchen? No worries! Use this opportunity to learn and grow.
  • Home Cook: You’ve got a good handle on basic techniques and recipes.
  • Professional Chef: You have a solid understanding of advanced cooking methods.
  • Master Chef: Congratulations! You’re a culinary expert.

In case you love food and would be interested in exploring more culinary quizzes, download our 100% Free AI powered Culinary Quiz Game – Gastro Guru, which gives you a diverse selection of generes!

Section 5: Review Your Answers

After completing the quiz, go back through your answers. The quiz will highlight which questions you got right in green and which ones you missed in red. This detailed feedback will help you identify areas where you can improve.


Thank you for taking our Ultimate Cooking Quiz! We hope you enjoyed testing your culinary knowledge. Don’t forget to share your results with friends and challenge them to beat your score. Keep cooking and experimenting in the kitchen – the journey to becoming a Master Chef is a delicious one!

Posted on Leave a comment

Kurkure Karele| Crispy Bitter Gourd Recipe| Crispy Karela

Bitter gourd or Karela was enough to make my face look disgusted back then. Whenever my mom used to tell me “Aaj karele bane hain,” I would refuse to eat lunch at home and go to my aunt’s house instead. Even after living alone in a different city, whenever I made karela, I made sure it was crispy like chips. A few years back, I discovered this crispy karela recipe with a great twist, and now I cook this recipe very frequently. So let’s quickly see the ingredients and method to make this crispy karela.


  • 4 medium-sized Karela (bitter gourd)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon red chili powder
  • 1 teaspoon amchoor powder (dried mango powder)
  • 2 tablespoons cornflour
  • 2 tablespoons besan (gram flour)
  • Oil for deep frying
  • Salt to taste


Cut the Karela (bitter gourd) lengthwise from the middle and remove the seeds using a knife or spoon. The Karela should be hollowed out.

In a large bowl, add water and salt. Place the Karela in the saltwater solution and let it soak for about 30 minutes. This helps reduce the bitterness of the Karela. After 30 minutes, remove the Karela from the water and pat them dry using a kitchen towel. Ensure the karela is completely dry.

In a plate spread the cut karela and combine turmeric powder, coriander powder, red chili powder, amchoor powder, cornflour, besan, and salt to make a dry spice mixture.

Take each Karela and generously mix them with the dry spice. Ensure the mixture is evenly distributed in all the Karela.

Heat oil in frying pan and carefully place the Karela into the oil one by one. Fry the Karela until they turn golden brown and crispy from both sides. This will take approximately 8-10 minutes. Flip the Karela occasionally to ensure even frying. Once the Karela is cooked and crispy, remove them from frying pan.

Serve the Kurkure Karele hot as a side dish with dal chawal or snack. They can be enjoyed with mint/ Coriander chutney or ketchup.

Note: Kurkure Karele are best enjoyed immediately after frying, as they tend to lose their crispiness with time. So, serve them fresh!

I hope you enjoyed reading this recipe. Do give this recipe a shot. If you try this recipe, do give us a shout out. Just click a picture and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. We would love to hear from you.

Posted on Leave a comment

Skillet Mushroom and Zucchini Stir Fry- Fresh and Healthy

Sometimes, the best way to enjoy fresh veggies is a simple sauté. I love doing this with zucchini, especially because it cooks up quickly. Skillet sautéed mushroom and zucchini is fresh, healthy and absolutely delicious side dish. This is sautéed to crispy tenderness with garlic, scallions, butter, olive oil and mild spices. It is quick, easy and wholesome. Even kids will love it as a side.

Pair these veggies with scrambled eggs, omelette or roasted chicken. For vegetarians and vegans you can add Indian cottage cheese or tofu to it for protein. It could be your perfect light meal in summers. I paired it with omelette and a toast for breakfast. 

Tips for sautéing Zucchini to prevent it from getting Soggy

  1. Since zucchini contain a large amount of water content, it is best to sauté it at on a high flame. It allows the moisture to evaporate at a quicker rate, allowing the zucchini to brown. It also shortens the cooking time. 
  2. Be mindful when cutting the zucchini. Smaller and uneven pieces can burn more easily at high temperature. 
  3. Don’t overcrowd the zucchini in the pan. This will cause the zucchini to steam and not get browning effect.

Recipe: serves 3


  • Zucchini: 2 cups, cut into roundels of roughly 1/2 cm thickness
  • Mushroom: 250 grams, chopped length wise
  • Garlic: 3-4 large cloves, cut thinly
  • Scallions: 2, chopped with greens
  • Salt and pepper to taste
  • Italian Seasoning: 1/2 tsp
  • Red Chilli flakes: 1/2 tsp or less
  • Butter: 20 grams
  • Olive Oil: 1 tbsp
  • Lemon juice: 1 tsp


  • Bring cast iron skillet to medium heat. Add half of butter and olive oil.
  • Increase the flame and add zucchini. Sauté at high flame for 3-4 minutes. Remove it from the skillet and set aside. 
  • Now add remaining half of the butter and oil and sauté garlic till it becomes lightish brown. 
  • Then add mushrooms and cook for a minute. 
  • Season mushrooms with some salt and pepper and then add scallions and scallions greens. Cook everything for 4-5 minutes or till mushrooms soften and become brown.
  • Return zucchini to the skillet. Add Italian seasoning and red chilli flakes if using. Mix well and cook for another minute on high flame. 
  • Taste for salt and other seasoning. Add more if required. 
  • Remove skillet from flame and finish it with lemon juice. 

Enjoy the goodness! 🙂

I hope you enjoyed reading this recipe. Do give this recipe a shot. I am sure this recipe will bring you a lot of joy. If you try this recipe, do give us a shout out. Just click a picture and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. We would love to hear from you. Happy Cooking!