Sriracha is turning the heat up…

Sriracha, King of all sauces, has officially been launched in India and we are squealing with joy!!! This delish hot sauce has been reigning over all the other sauces since 1980s. Its flavor is unique, addictive, and wildly versatile due to which it has taken the culinary world by a storm. This sauce has been experimented in many ways and is being used in numerous ways – straight, dipping sauce, soups/stews, meats/marinades, eggs/cheese, and believe it or not even in drinks like bloody mary.

We cant wait to try our own recipes with this addictive sauce but in the meantime here are some recipes to start off with.

Peanut Butter–Sriracha Toast


Maple Sriracha Popcorn

Salted Maple Sriracha Peanut Popcorn

Zoodles with Sriracha Peanut Sauce

Julienned Zucchini Vegan Bowl with Peanut-Sriracha Sauce found on

Mushroom Sriracha Stir Fry


Sriracha Fried Rice

Sriracha Fried Rice

Let us know how you like the use of Sriracha in these recipes in the comments section below. If you have your own recipe using this finger-licking sauce we’d love to read about it.

If you havent managed to get your hands on this sauce yet then click here to get one today:–Pastes—Syrups/Sriracha-Hot-Chili-Sauce—Huy-Fong-Foods-id-2521507.html

Images and recipe: credit to source website

Millets making a comeback??

We are always on a look out to try new grains in our daily diets. Besides its always good to mix it up a little – isnt it?. Eating your regular grains like your wheat and rice everyday can get pretty boring. With the wide array of choices available to us nowadays why not try something new.

As we are noticing, it is becoming trendy to bring the old back to new. Be it fashion or even food. Everyone has started reinventing what the grandmothers used to wear or cook by giving it a modern twist.

Millets are no exception. These grains were used in olden days by our ancestors but totally forgotten today.

Millets are gluten free, rich in fiber, proteins, minerals and vitamins. Besides being gluten-free, millets have higher nutritional value than wheat, especially phosphorus and iron. Its fiber content also helps prevent constipation and may reduce the risk of developing bowel disorders. Millets are easy to digest, contain a high amount of lecithin and are excellent for strengthening the nervous system.They contain complex carbohydrates which breaks down slowly and hence good for diabetic patients. The good think about millet is that they can be substituted for rice and wheat in your regular everyday staple recipes. These crops grow in poorer soils and are highly resistant to pests and diseases. Hence they are usually grown without any chemical fertilizers or pesticides.So they are mostly organic by default – how awesome is that??

Cooking millets is as easy as cooking rice. They can be cooked in any one of the following  two ways:

Pressure Cooker Method: 

  • Wash the millet. (Use a sieve to drain the water)
  • For 1 measure of millet add 2 measures of water in a pressure cooker.
  • Close the lid and cook in Medium-Large flame.
  • After the first whistle, reduce the flame.
  • After the second whistle, take it off the flame.DO NOT release the steam.
  • Leave it aside for about 10 minutes.  Let the millet cook in its own steam.
  • When the cooker has cooled and the steam is gone, remove the lid.
    • DO NOT mix using ladle/spoon when the millet is hot.  It will make it mushy/lumpy.
    • Transfer the cooked millet rice to a plate and have it hot
    • Transfer the cooked millet rice to a plate and cool it, if you are preparing any other dish.
  • As the cooked millet cools, it will become more firm.  It will become harder as the time passes (more than 2-3 hours).

Open Vessel Cooking: 

  • Repeat the first 3 steps of the pressure cooker method
  • When the water starts to boil, reduce the flame.
  • When water evaporates (about 10 minutes), take it off the flame and firmly close the lid.
  • Leave it aside for 5 mins for it to cool.

Some of the most popular millets are:

Foxtail Millet: Foxtail is very rich in phosphorus and thiamin (Vitamin B1) in addition to all the general millet characteristics (gluten-free, low glycemic index, high fibre, etc). Foxtail Millet is also called Kakum in Hindi

Kodo Millet: Kodo is very rich in dietary fibre and protein in addition to all the general millet characteristics (gluten-free, low glycemic index, high fibre, etc). It has a high antioxidant content and it is highly beneficial for diabetes patients. Kodo Millet is called Kodon in Hindi.

Little Millet: Little Millet is high in healthy fats in addition to all the general millet characteristics (gluten-free, low glycemic index, high fibre, etc). It also has the smallest grains, so cooks faster than the other millets. Little Millet is also called Kutki in Hindi.

Proso Millet: Proso Millet has the largest grain among the millet rices in addition to all the general millet characteristics (gluten-free, low glycemic index, high fibre, etc). It is golden in color, so it’s also called the golden Millet. Proso millet is a part of the staple diet of many cultures. Proso Millet is called as Chena in Hindi.

Choose the millet that suits you and your dietary needs and get cooking with it today. Try this recipe of LEMON PARSLEY MILLET & COUSCOUS SALAD WITH LEMON GINGER BEETS using your choice of millet and let us know how you like em in the comments section below:


for the beets:

  • 4 golden beets, peeled and cubed
  • olive oil spray
  • 1 Tbsp lemon juice
  • 1 tsp lemon zest
  • several dashes of dried ginger

for the dressing:

  • ½ cup fresh lemon juice (about 3-4 lemons)
  • 1 Tbsp lemon zest
  • 1 date, seeded and finely chopped
  • 1 ½ Tbsp olive oil
  • ½ Tbsp wine vinegar
  • ½ Tbsp Dijon mustard
  • 2 Tbsp hemp seeds

for the salad:

  • 1 ¼ cup millet
  • 1/3 cup couscous
  • 2 cups water
  • 2 cups vegetable broth
  • 1 tsp olive oil
  • ½ onion, finely chopped
  • 1 clove garlic, finely minced
  • 1 ½ cups fresh parsley, chopped
  • 1 cup cherry tomatoes, quartered


  • Clean the millet and then add the millet and couscous to a bowl.  Soak for about half an hour.
  • Zest 1 lemon and then juice all of your lemons.  You will need the juice of about 3-4 lemons.  Set aside.
  • In a 3 quart pot, heat the ½ tsp of olive oil over medium heat.  Add the onion and garlic and sauté for about 2-3 minutes.  Add the millet, couscous, water, and vegetable broth and mix to combine.  Cover the pot, raise heat and bring to a boil.  Once boiling, lower the heat to a simmer and recover.  Let simmer for about 10-5 minutes, stirring occasionally to prevent sticking, until liquid is absorbed.  It will have a sticky, risotto-like texture.  Pour the mixture into a large bowl and let cool.  You can refrigerate it to speed up the process.
  • While the millet and couscous is cooking you can prepare your beets.  Preheat the oven to 450.  Line a baking sheet with parchment paper and spread your cubed beets out on the paper.  Spray generously with olive oil spray.  Top with lemon juice, lemon zest and ginger.  Add salt to taste and toss to combine.  Spread the cubes out evenly and place the baking sheet in the oven.  Bake for 15 minutes, flip the pieces over, and bake for about 10 more minutes.  Remove from oven and let cool.
  • While the beets are in the oven, and the millet and couscous is cooking, you can make the dressing.  Add all ingredients, minus the hemp hearts into a food processor or blender and blend until fully combined.  Pour into a cup and add the hemp seeds.  Stir to combine.  Refrigerate until ready to use.
  • Once the millet and couscous is cool, add the rest of the salad ingredients, the beets, and the dressing.  Use a strong wooden spoon to mix it all together.  Serve immediately or cover and chill until ready to serve.  It will keep for 2-3 days and the flavors intensifies the longer you wait.  Enjoy!

Get your dose of millets and millet products at our website The Gourmet Box –

Info and Image: credit to source website

We’re nuts about Nut Butter!

As we all know by now, that nuts should be an integral part of your daily diet when you are trying to eat clean and healthy. It is one of the most important ingredients for a vegan diet. Rightly so, nuts are loaded with protein and a wide variety of vitamins and minerals, making them a nutrient-dense powerhouse.

Today nuts are being used to make all sorts of delish products that you can consume on a daily basis. To name a few – nut milk, nut butters & spreads, nut oils, vegan desserts, etc. Out of all Nut Milk and Nut Butter have quickly gained popularity. They are absolutely delicious to consume, especially the nut butters.

Nut Butters can be made from any but of your choice – like Almonds, cashews, hazelnuts, pistachios, walnuts, pecans, peanuts, etc. Till now Peanut Butter was widely available and we were most familiar with. However there are number of companies who have started making nut butters with other nuts as well.

You can make some at home as they are fairly easy to make it yourself. Here are some tips on making―and serving―various nut butters:

Cashew Butter: The smooth butter forms after about 2 minutes of processing. It is ideal for sandwiches. Try it with avocado and other vegetables in a pita, or substitute it for tahini when you make hummus.

Almond Butter: Roasted whole almonds have skins that will fleck the butter. When the almonds start to come away from the sides of the food processor, the butter is ready. Slivered, toasted almonds take about 3 1/2 minutes to form a butter, but roasted whole almonds have additional oil and will be ready in just 2 1/2 minutes. This mild, sweet butter is adaptable in sweet and savory dishes. Try almond butter on a sandwich with apples and brie or Gouda cheese.

Macadamia Butter: Because of maca­damias’ high fat content, the nuts grind into a butter too thin for spreading on bread in just 2 minutes. Chill to thicken it. Its buttery flavor is great for desserts.

Hazelnut Butter: This grainy, thick butter with brown specks is fruity and naturally sweet. Processing it takes about 2 1/2 minutes. Bags of chopped nuts have few skins, so don’t worry about removing them. If nuts are whole, toast them in a 400° oven for 5 minutes or until they start to look shiny and the skins begin to loosen. Rub them in a dishtowel to remove skins. Mix a 1 to 1 ratio of chocolate syrup and hazelnut butter for a delicious spread that’s great on toasted honey wheat bread with bananas or on apple wedges.

Pecan Butter: With a rich, hearty flavor that stands up well, pecan butter is great over meats. Pecans process into butter in about a minute. The loose paste spreads easily, but skins give it a slightly bitter aftertaste, so it’s best for recipes.

Peanut Butter: Use plain roasted peanuts, rather than dry-roasted peanuts, which are seasoned with paprika, garlic, and onion powder. This smooth nut butter has distinctive fresh peanut flavor and the nuts take about 2 minutes to process. It is lighter in color than commercial peanut butters and is grainier than commercial hydrogenated brands.

Pistachio Butter: A very dry, crumbly butter, it’s best combined with something else, like softened cream cheese. Cream cheese―pistachio spread is nice on French or egg bread. It takes about 3 1/2 to 4 minutes to grind into butter. It tends to clump during processing.

Walnut Butter: Like pecan butter, this soft, oily butter is ready in about a minute. It, too, has a bitter aftertaste from the skins, making it good for recipes but not on sandwiches.

If you think its too much trouble to make it yourself – do not worry!! You can get your nut butter fix by visiting Visit and get a bottle of freshly made nut butter of your favorite nut.

Do let us know how you like em in the comments section below.

Image and Info Source: Credit to source websites

Cauliflower: Hot new thang in the Food world!!

Cauliflower has suddenly got a makeover and become the hot new thang in the food world. It went from being a humble vegetable which you would only use for making a regular sabzi to becoming a sophisticated and versatile ingredient in modern dishes. So much so that it has been one of the most used vegetable after fennel this season of Masterchef Australia.

The best thing about understated veggie is that it is nutritious, low in carbs, easily available and has the unique ability to balance flavours. It has the tendency to recreate itself according to your preference of taste by absorbing flavours from the other contents of the dish. It has been increasingly used to replace potatoes, rice, cheese, and believe it or not even meat.

Here are 5 dishes that uses cauliflower in a unique yet delicious way:

1. Thai Cauliflower Soup

Curried cauliflower soup recipe -

2. Cauliflower Mash

3. Cheesy Cauliflower Breadsticks


4. Cauliflower Couscous Salad

5. Cauliflower Fried Rice

6. Strawberry Cheesecake

Non-Dairy Paleo Cheesecake |

Have you got on with this trend? Let us know your fav cauliflower recipe in the comments section below.

Teriyaki Peanut Tofu with Stir-fried Veggies and Brown Rice

Teriyaki Peanut Tofu with Stir-Fried Veggies & Brown Rice {} #vegan #vegetarian #dinner

Hot steaming bowl of anything Asian is always a great ideas during the Monsoon. Be a bowl of steaming noodle soup, stir fried veggies with a simple sauce or a rice bowl packed with strong delish flavor.

Here is one of our favorite monsoon dinner recipe that is healthy and yet packed with mouth watering flavor.

Serves 4
Brown Rice Base
  • 3 cups cooked brown rice (1 cup brown rice + 2.5 cups vegetable stock)
Veggie Stir-Fry
  • 1 tbsp sesame oil or coconut oil
  • 3 cups broccoli florets
  • 2 cups zucchini, quartered and cut into ½ inch slices
  • 2 cup white button mushrooms, quartered
  • 1 cup carrots, sliced diagonally
  • ½ red pepper, sliced
Teriyaki Peanut Tofu
  • 1 block firm or extra-firm tofu, cubed
  • ½ tbsp sesame oil or coconut oil
Teriyaki Peanut Sauce
  • 2 tbsp soy sauce
  • 2 tbsp teriyaki sauce
  • 3 cloves garlic, minced
  • 1 tbsp brown sugar
  • 1 tbsp peanut butter
  • 2 tbsp sesame oil
  • 1 tbsp sesame seeds (optional)
  • water to thin the sauce (only if necessary)
Preparing the brown rice
  1. Bring 2.5 cups of vegetable stock to a boil in a medium sized saucepan. Add 1 cup of brown rice, turn the heat down to low, cover and cook for 55 minutes.
  2. Once the rice is cooked, remove from heat and fluff with a fork.
Preparing the Teriyaki Peanut Sauce
  1. In a medium sized bowl, combine all of the sauce ingredients.
  2. After you’ve mixed all of the ingredients together, taste the sauce and feel free to customize it to your liking. If you’re a peanut butter lover you can double the amount used in this recipe.
Pan-frying the tofu
  1. Heat 1 tbsp of sesame oil or coconut oil in a wok or skillet over medium-high heat.
  2. Arrange your cubed tofu in the wok. Cook until golden-brown, about 3-4 minutes.
  3. Flip each piece and brown the other side, cook for another 3-4 minutes.
  4. Once the tofu is cooked, pour it into the prepared teriyaki sauce and let it sit until you’ve cooked your vegetables.
Stir-frying the vegetables
  1. Heat 1 tbsp sesame oil in a skillet or wok over medium-high heat.
  2. Add the broccoli florets, toss, and cook for 2 minutes, stirring regularly.
  3. Add the zucchini and carrot, toss, and cook for 3 minutes, stirring regularly.
  4. Add the mushroom and red pepper, toss, and cook for another 2-3 minutes until the broccoli is tender yet crisp.
  5. Add a few dashes of soy sauce and toss to coat. Pour into a bowl and set aside.
Finishing the Teriyaki Peanut Tofu
  1. Reheat your wok or skillet and pour the tofu and sauce mixture into the hot pan.
  2. The sauce should bubble and thicken, stir constantly to prevent the sauce from burning.
  3. Once the sauce is thick (about 1-1.5 minutes) remove from heat.
To serve: Serve the ¼ of the vegetables and ¼ of the tofu on a bed of brown rice (about ¾ cup).
Give this easy, quick and nutritious recipe a try and let us know how you like it in the comments section below.
Image and recipe: credit to the source website

Monsoon Recipes that is must try…

Gone are the days of Summer in Mumbai when the thought of eating anything hot would make you cringe. Monsoons are here with a bang and its time to change your menu!! A hot cup of tea, bowl of noodle soup, or fried crunchy anything would be perfect for this weather – dont you think?

Try some of our favorite monsoon recipes this weekend!

  1. Vegan Ramen Bowl


2. Smoked Paprika and Lime Popcorn 


3. Baked Parmesan Cauliflower


We’d love to hear your favorite monsoon meal. Write to us in the comments section below.

Eggless Banana Pancakes with Strawberry Butter

Breakfast is the most important meal of the day!! And can there be a better way to start your day than a plate full of soft and fully pancakes with your favorite toppings.

Making pancakes is super easy. But I dont like that eggy taste in them so I decided to make some eggless pancakes. Surprisingly they were as soft and delicious as they would taste with egg in them.

Here is a recipe of eggless Banana pancakes:

Makes 4-5 pancakes


1 cup flour (i used wholewheat flour)
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
3 tsp Sugar
2 tbsp Butter
1/2 tsp Salt
1 tbsp Buttermilk
1 cup Milk
1 overripe Banana
1/2 tsp vanilla


Heat up your griddle on medium flame.

In a mixing bowl mash the banana with the fork and keep aside. In a separate bowl add your flour, baking powder, baking soda, sugar and salt. Mix together. Add milk, buttermilk, vanilla and mashed banana. Mix in well. Add melted butter and continue to mix together. Add more buttermilk incase the batter is too thick. Transfer your batter to a pouring cup, it will be easier to pour on your griddle. Now add a little non-stick spray or spread some butter to your hot griddle and pour your batter. Flip your pancakes when you start to see bubbles in your batter. About 2 minutes on medium heat. Cook on the other side for another 2 min or until brown.

You can also add chocolate chips to the batter if you wish. When I tried this recipe at home I dint have bananas so I added chocolate chips to the batter and it tasted phenomenal.

Drizzle some maple syrup or honey on your pancakes. You can also add some fresh fruit like berries, banana, etc. Whipped cream also works very well with pancakes.

Recently we introduced a bunch of freshly made gourmet products on our website. One of the products that caught my attention in particular was Strawberry Butter by Baker’s Dozen. I took a bottle of it home and spread it on some bread – It tasted amazing. I also researched on where else can I use this strawberry butter. That’s when I discovered that it goes really well with pancakes. I am going to make another batch of pancakes this weekend and gorge on em with some super delish Strawberry Butter.

I suggest you get yourself one too cause I am salivating just writing this post and thinking of my weekend breakfast indulgence – SLURPP!!

Buy now:—150g—Bakers-Dozen-id-2138975.html

Image and info: credit to source websites