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Our Chefs: Niru Gupta

niru gupta Niru Gupta, an author of 9 cookery books, graduated with Economics Honours from Bombay University. Cooking evolved as a passion after marriage, and led to various related activities like catering and classes. From there on to hosting Khaana Khazana on Zee TV for 6 months, and Meri Saheli on Star Plus, judging and demonstrating cookery programmes in Ladies’ clubs in Delhi and Kanpur. Niru wrote a monthly column in ‘Sakhi’ a Hindi magazine by the Dainik Jagran group for two years and wrote occasionally for New Woman, published from Bombay. She has also written articles for other magazines like Upper Crust, Femina and Savvy.

Cooking is definitely a passion for this self taught author, who believes in trying out recipes 4-5 times before putting them in print, knowing how disappointing it is to not get the desired result after so much of efforts. Enjoys getting her grandsons into the kitchen just to see their delight at something they have produced.

recipes

 
  • Deviled Eggs

    A popular Italian preparation, hard-boiled eggs are filled with a foamy mix of egg yolk, mustard and mayo.
    Recipe Tags: Picnic
  • Methi Paneer

    Soft and tender paneer teamed with garden fresh methi saag. Relish this easy to make paneer delicacy in the comfort of your kitchen.
    Recipe Tags: Vegetarian
  • Lemon Rice

    A squeeze of lime makes everything better. A quick and easy rice preparation enhanced with distinct flavours of lemon juice, curry leaves, turmeric, whole chillies and mustard seeds.
    Recipe Tags: Lemon
  • Dal Kachori

    One of the most loved Indian snacks, this dal kachori is absolutely sensational.
    Recipe Tags: Vegetarian
  • Cabbage Rolls

    Delicious cabbage leaf parcels stuffed with soft spinach and baked till it's perfectly cooked and crispy.
    Recipe Tags: Vegetarian
  • Almond and Mushroom Soup

    A simple soup recipe with subtle flavours of mushroom, almonds, milk and cream.
    Recipe Tags: Almonds
  • Sonth ki Chutney (Vrat)

    A tangy tamarind chutney that can turn around any meal.
    Recipe Tags: Navratras
  • Aloo ka Parantha (Vrat)

    Stuffed Indian bread made with buckwheat flour, rock salt and potatoes especially for Navratri.
    Recipe Tags: Aloo
  • Anarse ki Goli

    Enjoy these crisps roundels made of rice flours with the goodness of pure ghee and sesame seeds. Team it with tea or coffee.
    Recipe Tags: Picnic
  • Bread Rolls

    Soft and airy insides with a crisp and crusty outside, these bread rolls are the real deal!
    Recipe Tags: Bread Roll
  • Lal Mirch ka Benarsi Achaar

    This pickle is a spice lover's dream come true. Whole chillies stuffed with a host of sizzling spices make this Banarasi preparation a popular one.
    Recipe Tags: Achaar
  • Bombay Duck Pickle

    Despite what the name suggests, Bombay Duck is actually a kind of fish native to the waters between Mumbai and Kutch. And yes, you can pickle that too.
    Recipe Tags: Fish
  • Leela Marcha nu Athaaanu (Green Chilli Pickle)

    This simple and easy-to-make Gujarati chilli pickle has a peppy taste that can spice up any boring meal.
    Recipe Tags: Gujarati
  • Aam ka Achaar Heeng-Lal Mirch Wala

    A peppy pickle with asafoetida (heeng) as a game-changing ingredient.
    Recipe Tags: Accompaniments
  • Kathal Ka Achaar

    Jackfruit marinated in oil and loaded with red chilly gives you one of the spiciest Indian pickles.
    Recipe Tags: Accompaniments
  • Buknu

    Buknu is a powered mixture of several spices. It is an ancient recipe, popular in parts of Uttar Pradesh. It is a local hit for rendering a distinct taste to delicacies.
    Recipe Tags: Back To Basic
  • Moulding Icing

    Use this freshly made moulding icing to make your cakes and bakes special.
    Recipe Tags: Back To Basics
  • Hari Mirch ka Khatta Meetha Achaar

    This pickle is made with a combination of sweet and spicy flavours of green chillies, vinegar, jaggery, whole spices and sesame oil.
    Recipe Tags: Accompaniment
  • Chettinad Masala

    Chettinad cuisine from Tamil Nadu is one of spiciest cuisines in India. Use this freshly made fiery masala to liven up your meals.
    Recipe Tags: Chettinad
  • Onion-Garlic Pickle

    Pickled onions with distinctive flavours of garlic, mustard oil and fennel seeds (saunf).
    Recipe Tags: Pickle
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