New inspirations '26

Creating this space for the new cooking inspirations in this year. And there have been a plenty of them!  Some I can remember offhand are:

• Smashed chickpea tacos which I absolutely love! And have also created multiple variants of them
• Paneer rolls - which can easily beat Zomato paneer rolls!
• Quinoa pulao (Indian/chinese style) cooked in pressure cooker - Earlier I was making quinoa salads, but this makes for a really complete and healthy lunch.
• RIshikesh style Omelettes!!
• Thalipeeth with jowar flour, paneer and plenty of veggies
• A very recent one - Japanese style rice paper sandwiches!! Have to make more of these.

I am sure I am missing many, but these are the recipes that I can make any day from the top of my head - in very little time too. Noting down more inspirations below which I am yet to try.

Masterchef style Flat Bread

• 200g self-raising flour (Planning to replace it with 1 cup whole wheat flour, 1.5 tsp baking powder and 1/4 tsp salt)
• 180g to 250g full-fat Greek yogurt (or skyr) (probably use the higher quantity since whole wheat flour needs more liquid)
• 1 tsp sea salt flakes
• Olive oil, ghee, or butter for brushing/cooking 

Mix: Combine the self-raising flour and salt in a large bowl, then add the Greek yogurt. Stir with a spatula until a rough, shaggy dough forms.

Knead: Turn the dough out onto a clean, lightly floured surface and gently knead for 1 to 2 minutes until it comes together into a smooth, pliable ball.

Rest: Cover the dough with a clean tea towel or plastic wrap and let it rest for 10 to 15 minutes.

Portion & Roll: Divide the dough into 4 equal portions. Roll each piece into a ball, then use a rolling pin on a floured surface to roll them out thin (about 3–5mm thick).

Cook: Heat a dry frying pan or cast-iron skillet over high heat until very hot. Cook each flatbread for 40 to 60 seconds on one side until large bubbles and light char marks appear, then flip and cook for another 30 to 40 seconds.

Serve: Brush immediately with a little olive oil, butter, or ghee while warm.

Sambal rice fish curry stew

Aloo tikki (latkes)

Poh's Noodles 

• Rice flour: 240g 
• Tapioca flour/starch: 180g 
• Corn starch: 25g 
• Salt: ~1 tsp 
• Boiling water: 540ml (split) 
• Neutral oil: 22ml

Mix wet base: Combine the rice flour and salt in a stand mixer bowl using a paddle attachment, then slowly mix in half of the boiling water on low speed. 

Form marshmallow texture: Add the remaining boiling water once the mix pulls together until it reaches a soft, marshmallow-like consistency. 

Incorporate dry starches: Separately mix the corn flour and tapioca starch, then gradually add this dry blend along with the neutral oil into the mixer. 

Whip dough: Increase the mixer speed and beat for about 5 minutes until the dough turns smooth and looks like very white mashed potatoes. 

Press and cook: Transfer the warm dough into an oiled potato ricer and press the strands directly straight into a pot of boiling water. 

Shock in ice: Cook the noodles until they float plus an extra couple of minutes, then immediately plunge them into an ice bath to set their springy texture.

Master-chef style Cauliflower

• Cauliflower: Fresh florets roasted with oil, spices, salt, and pepper until tender and golden.
• Dressing: A punchy mix of Dijon mustard, a touch of sugar, curry powder, crushed garlic, fresh lemon juice, and oil.
• Accents & Garnishes: Currants, pickled red onions, fresh parsley and mint, roasted pistachios, and pomegranate seeds.

• Roast the Cauliflower: Toss the florets in oil and spices, then bake at 180°C (fan-forced) for about 40 minutes, tossing every 15 minutes.
• Mix the Dressing: Whisk together the Dijon mustard, curry powder, garlic, sugar, lemon juice, and oil until smooth.
• Assemble: Toss the warm roasted cauliflower with the dressing, currants, and herbs, then top with pickled red onions, pistachios, and pomegranate seeds for crunch and color.