A comforting winter meal with a familiar soul and a gentle Indian twist.This menu pairs a light, coastal-style tomato soup enriched with coconut milk and tadka, alongside a Mumbai-inspired cheese toast packed with onions, chilies, and herbs. Simple pantry ingredients, big flavor, and perfect for cold evenings. Tomato Soup with Coconut Milk & Tadka Ingredients (2–3 servings) 3 medium Roma tomatoes ½ can coconut milk 2 tsp ghee  (or coconut oil / vegetable oil for vegan) ¼ tsp

This is a very simple everyday Indian sabji made with green beans and  one primary spice . It’s a great recipe if you are new to Indian cooking or feel unsure about using spices. The idea is to get comfortable with one spice and then reuse the same approach with different vegetables. This sabji is commonly cooked in Indian homes on weekdays, especially when green beans are in season. It’s light, flavorful, and comes together quickly with minimal effort. INGREDIENTS Vegetables

INGREDIENTS 8 oz pack of paneer hand-crushed to crumbles 4 tablespoons vegetable oil ¾ teaspoon cumin seeds ¼ teaspoon turmeric powder 2-3 thai chile peppers sliced ¾ cup diced red onions 1 cup diced tomatoes ¼ teaspoon sugar ¾ teaspoon salt 1 teaspoon coriander powder ½ teaspoon garam masala ¼ teaspoon red chile powder Cilantro for garnish METHOD Heat 4 tbsp oil in a thick-bottomed sauté pan over medium heat After heating the oil for 2-3 minutes, cast ¾ tsp cumin seeds in th