Warm, comforting, and deeply spiritual, Kada Prasad is a sacred offering prepared with devotion and simplicity. Cooked in our Impact Pro Luxe cookware, every spoonful stays pure, wholesome, and authentic.

Ingredients (Serves 4–5)

• Water – 2.5 cups

• Sugar – 1 cup

• Kesar (saffron) – 12 to 15 strands

• Ghee – 1 cup

• Wheat flour (atta) – 1 cup

• Mixed dry fruits (cashews, almonds, pistachios), chopped – 1/2 cup
  
  

  
  

  
  

  
  

  
  

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  A post shared by Omkar Pawar (@pawar_omkar)

How to make it:

1. Place the Suncasa Impact Pro Luxe Casserole on low flame and add water, sugar, and saffron.

2. Stir until the sugar dissolves completely and let the syrup come to a gentle boil. Keep aside.

3. Heat the Suncasa Impact Pro Luxe Sauté Pan on low flame and add a little ghee.

4. Add chopped cashews, almonds, pistachios, and roast until evenly golden. Remove and set aside.

5. Place the Suncasa Impact Pro Luxe Flat-Bottom Kadai on low heat and add ghee.

6. Add wheat flour and roast slowly, stirring continuously until aromatic and golden brown.

7. Gradually pour the hot sugar syrup into the roasted atta, stirring gently to avoid lumps.

8. Continue mixing until the kada prasad turns smooth, glossy, and thick.

9. Add the roasted dry fruits and mix evenly.

10. Transfer into the Hammered Casserole, garnish, and serve warm.

When cooked with the right techniques and pure ingredients, it carries the same warmth and sanctity as the prasad served in Gurudwaras.

We all have those days where we crave something comforting and traditional, like a crispy dosa. But then we might also want something indulgent like a cheese-filled snack. What if one healthy batter could give you the best of both worlds? 

Let’s dive into how you can master these two distinct dishes using one simple batter and the power of SUNCASA Castella. 

Ingredients: 

Moong Dal Batter

• Moong Dal (Yellow Split Gram): 1 cup (Note: It will double to about 2 cups after soaking)
• Cumin Seeds: 1 tsp
• Green Chillies: 2 (adjust for spice preference)
• Garlic: 6 cloves
• Ginger: ½ inch piece
• Water: ½ cup (adjust to get a smooth, pouring consistency)
• Salt: To taste 

Cheesy Bombs (Appe)

• Cheese: Small mozzarella cubes
• Oil: For greasing the appe pan

Crispy Dosa 

• Cooking Fat: Coconut oil or ghee
• Toppings: Gunpowder (Podi) masala
• Filling: Aloo masala (spiced potato filling)
• Side: Coconut chutney 
  
  

  
  

  
  

  
  

  
  

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  A post shared by Sanjana Das (@sanjanatries)

How to make: 

Bring the vibrant flavors of Rajasthan into your kitchen with this guide to a classic thali. This collection of traditional Rajasthani recipes offers a journey through rich, aromatic dishes that are a cornerstone of Indian cuisine. With the help of the SUNCASA Tri Smart Cookware range, where the sturdy three-layered clad metal triply construction meets soulful cooking, we will cover three signature dishes: the rich and sweet Moong Dal Halwa, the creamy and savory Malai Pyaaz ki Sabzi, and the tangy Rajasthani Kadhi Pakoda.

Ingredients:

Moong Dal Halwa Ingredients

• 1 cup yellow moong dal, soaked for 3–4 hours
• ½ cup ghee
• 2 cups warm milk
• ¾ cup sugar
• ½ tsp cardamom powder
• A handful of chopped nuts (almonds, pistachios)

Malai Pyaaz ki Subzi

• 10–12 small onions (pearl onions)
• 2 tbsp ghee
• ½ tsp cumin seeds
• 1 tsp ginger-garlic paste
• 8–10 cashews, blended with 2 tbsp milk to make a paste
• ¼ cup plain curd (yogurt), whisked
• ½ cup milk
• ¼ cup heavy cream (malai)
• Spices: ¼ tsp turmeric powder, 1 tsp coriander powder, ½ tsp red chilli powder, salt to taste
• ¼ tsp garam masala
• Fresh coriander for garnish

Rajasthani Kadhi Pakoda

• 1 cup besan (gram flour)
• 1 medium onion, finely chopped
• 1 green chilli, finely chopped
• ½ tsp ajwain (carom seeds)
• A pinch of baking soda
• Salt to taste
• Water, as needed to make a thick batter
• Oil for deep frying
• 1 cup curd (sour yogurt is preferred)
• 2 tbsp besan (gram flour)
• 3 cups water
• Spices: ¼ tsp turmeric powder, ½ tsp red chilli powder, salt to taste
• 1 tbsp ghee
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 2 dried red chillies
• A pinch of hing
  
  

  
  

  
  

  
  

  
  

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  A post shared by Nirali Choksi | Home Chef (@niralichoksi_)

  
  

How to make it:

Moong Dal Halwa

1. Drain the soaked moong dal completely and grind it into a coarse paste without adding water.
2. Heat ½ cup of ghee in the SUNCASA Tri Smart Frypan on low heat. Add the moong dal paste.
3. Roast the dal on low heat, stirring continuously, until it turns golden brown and releases a rich, nutty aroma. This may take 25-30 minutes.
4. Pour in 2 cups of warm milk and continue to stir, cooking until the milk is fully absorbed by the dal.
5. Add ¾ cup of sugar, ½ tsp of cardamom powder, and the chopped nuts. Mix well.
6. Continue cooking and stirring until the halwa thickens and begins to leave the sides of the frypan. Serve warm.

Malai Pyaaz ki Sabzi

1. In the SUNCASA Tri Smart Frypan, heat 2 tbsp of ghee. Sauté the small onions until they are golden brown and slightly soft. Remove them from the pan and set aside.
2. In the same frypan, add ½ tsp of cumin seeds. Once they sizzle, add 1 tsp of ginger-garlic paste and sauté for a minute.
3. Add the powdered spices: turmeric, coriander, chilli powder, and salt. Cook for another minute.
4. Stir in the cashew paste and cook until the oil starts to separate.
5. Lower the heat and slowly add the whisked curd, stirring constantly to prevent it from curdling.
6. Pour in the milk and cream, stirring gently to combine. Let the gravy simmer for 5-7 minutes.
7. Add the sautéed onions back into the gravy and cook for another 2-3 minutes until everything is well combined and the gravy is creamy.
8. Finish with a sprinkle of garam masala and fresh coriander.

Kadhi Pakoda

1. In a bowl, mix 1 cup of besan, chopped onion, green chilli, ajwain, salt, and a pinch of baking soda. Add a little water at a time to form a thick batter. Heat oil for frying and drop spoonfuls of the batter into the hot oil. Fry until the pakodas are golden and crisp. Drain and set aside.
2. In a large bowl, whisk 1 cup of curd with 2 tbsp of besan until smooth. Add 3 cups of water, turmeric powder, chilli powder, and salt. Whisk again to ensure there are no lumps.
3. Pour this mixture into the Tri Smart Kadai. Bring it to a boil over medium heat, stirring frequently.
4. Once it boils, reduce the heat and let it simmer for about 20 minutes, allowing the kadhi to thicken and the raw taste of besan to cook out.
5. Add the fried pakodas to the simmering kadhi and cook for another 5-7 minutes, so they absorb the flavors.
6. Next, prepare the Tadka. Heat 1 tbsp of ghee in the SUNCASA Tri Smart Tadka Pan. Add mustard seeds, cumin seeds, dried red chillies, and a pinch of hing. Once the seeds crackle, pour this tempering over the finished kadhi.

The triple-layer construction provides superior heat control, helping you master everything from slow-roasting halwa to simmering a delicate kadhi. Creating authentic recipes like this Rajasthani lunch is a rewarding experience; and using the right tools, enhances the process and ensures delicious results. 

Ingredients (Serves 4)

Easy Instructions

• Boil eggs, peel, and prick them lightly with a fork.
• Dry-roast coconut, khus khus, chana dal, red chilli, and pepper for 2 minutes. Grind with a little water to make a paste.
• Heat oil in your Suncasa Stainless Steel Deep Kadai. Add bay leaf and saunf, then let them splutter.
• Add onions and green chillies. Fry till the onions are golden. Add ginger-garlic paste and fry for 1 minute.
• Add tomatoes, haldi, red chilli, coriander powder, and black pepper. Cook till tomatoes are soft.
• Add the ground masala paste and grated coconut. Fry for 2 minutes.
• Add salt and water. Mix well. Add the boiled eggs. Cover and cook on low flame for 8–10 minutes.
• Sprinkle garam masala and fresh coriander. Serve hot with rice, dosa, or roti!

Pro Tip:

Ingredients (Serves 4)

Instructions

• Boil potatoes till soft (you can pressure cook for 3–4 whistles). Peel and roughly crumble or cut them and keepaside.
• In a bowl, whisk curd and besan till smooth. Add 1½ cups water. Whisk again to form a thin, lump-free slurry. Set it aside.
• Heat oil in your Deep Kadhai, then add cumin seeds; let them crackle.
• Add onions; sauté till translucent. Add ginger, garlic, and green chili and fry for 30 seconds.
• Add curry leaves and hing; mix well.
• Add chopped tomatoes; cook till soft and oil separates (about 3–4 minutes).
• Add turmeric, red chili powder, coriander powder and mix well.
• Add crumbled potatoes and sauté for 2 minutes so potatoes are coated with masala.
• Pour Yogurt Mix, stirring quickly so the curd doesn’t split.
• Keep flame low and cook for 8–10 minutes till gravy thickens up. If it looks too thick, add a little water.
• Add salt and garam masala, and mix them well. Sprinkle fresh coriander to garnish it well.
• Serve hot with chapati, roti, or rice!

Pro Tips:

• For richer taste, add a spoon of ghee at the end.
• Always use fresh curd because sour yogurt can curdle more easily.
• Adjust spice and water for your family’s liking.

Ingredients (Serves 5–6)

• 250g fresh haldi (turmeric roots)
• 80g ghee (about 6 tbsp), plus 2 tbsp extra
• 1 bay leaf
• 1 black cardamom
• 1 tbsp ginger, finely chopped
• 1 cup onion, finely chopped
• ½ tbsp green chili, chopped (adjust to taste)
• 1 tbsp garlic, chopped
• 1 tsp cumin seeds (jeera)
• 1 cup tomato, chopped
• 1 tsp salt (or to taste)
• ½ tsp red chili powder
• 1 tsp coriander powder
• 1 cup thick curd (yogurt), whisked
• 2 tsp besan (gram flour)
• ¼ cup green peas (fresh or frozen)
• ¼ cup spring onion, chopped
• 2 tbsp cashews
• 1 tbsp kasuri methi (dried fenugreek leaves)
• 1 tbsp fresh coriander, chopped

How to Make It

• Wash the turmeric roots well and peel off the skin. Then, grate them using a regular grater. (Tip: Wear gloves to avoid haldi stains.)
• Heat around 5½ tablespoons (80g) ghee in your Suncasa Cast Iron Frypan on medium flame.
• Add the grated haldi and sauté for 4–5 minutes, till it turns golden and smells nice. Remove and keep aside.
• In the same pan, add 2 tablespoons ghee. Add bay leaf and black cardamom, let them crackle.
• Add chopped ginger and fry for a minute. Then, put in onions and cook until golden.
• Add green chili, garlic, and jeera. Fry for 1–2 minutes. Add tomatoes. Cook until they turn soft and the ghee leaves the sides (about 5 minutes).
• Add salt, red chili powder, and coriander powder. Mix well.
• In a small bowl, whisk curd with besan (gram flour) till smooth. Lower the flame and slowly add this to the pan, stirring so that curd doesn’t split.
• Add peas, spring onion, and cashews. Put back the roasted turmeric. Mix everything gently so haldi gets coated well in the masala. Cover with the glass lid and simmer on low for 8–10 minutes.
• Sprinkle kasuri methi and coriander leaves on top.
• Serve hot with phulkas, rotis, or rice.

Pro tips:

• Adjust chili if you want less or more spice.
• Add some water if you’d like a thinner curry.
• Drizzle extra ghee for a richer taste.

Ingredients (Serves 4)

• 500g boneless chicken breast or thigh, cut into thin strips
• 2 tbsp oil (any neutral or olive oil)
• 1 large onion, sliced
• 1 large red bell pepper, sliced
• 1 large green bell pepper, sliced
• 1 tsp cumin powder
• 1½ tsp Kashmiri red chili powder (or paprika)
• 1 tsp coriander powder
• ½ tsp turmeric powder
• 2 tsp garam masala
• 4 garlic cloves, minced
• 1 inch ginger, grated
• 2 tbsp thick yogurt (for extra tenderness)
• Juice of ½ lime
• 1 tsp salt (adjust to taste)
• A handful of fresh coriander, chopped (for garnish)
• Warm tortillas or roti (to serve)

How to Make It

• In a large bowl, combine yogurt, cumin, chili powder, coriander, turmeric, garam masala, ginger, garlic, lime juice, salt, and half the oil to form a marinade. Add chicken strips and toss well. Marinate for at least 20 minutes (up to 2 hours for best flavor).
• Heat the cast iron frypan on medium-high until just smoking. Add remaining oil.
• Add the sliced onions and bell peppers, and sauté for 3–4 minutes until tender yet crisp. Remove and set aside.
• Add the marinated chicken pieces to the same pan. Cook on high flame for 6–8 minutes, stirring now and then, until the chicken is fully cooked and gets a nice brown color on the edges.
• Return sautéed onions and peppers to the pan. Toss everything together on high heat for 2 minutes so flavors infuse, and vegetables stay crisp.
• Garnish with fresh coriander. Serve sizzling hot straight from your Suncasa cookware for a premium dining experience.
• Enjoy with warm tortillas, roti, or as part of a Suncasa dinner set spread.

For Serving & Tips

• For extra flavour, add a sprinkle of chaat masala just before serving.
• The rustic charm of Suncasa’s affordable yet healthy cast iron fry pan locks in authentic taste, making these fajitas a showstopper at any meal.

Ingredients (Serves 4)

• 1 tbsp oil
• 1 tbsp butter
• 1 onion, diced
• 1 tsp grated ginger
• 2 garlic cloves, minced
• 500 g boneless chicken (breast or thigh), cubed
• 4 Tbsp tomato paste (or ½ cup tomato sauce)
• 1 tsp garam masala
• 1 tsp cumin powder
• 1 tsp chilli powder or paprika
• 1 tsp fenugreek powder (optional)
• Salt & pepper, to taste
• 1 cup heavy cream (or half‑and‑half/yogurt mix)
• Fresh coriander, for garnish

How to Make It

• Heat oil and butter in the stainless steel fry pan over medium heat.
• Dice onion on the SUNCASA Essentra Chopping Board, cook for 3–4 minutes until soft.
• Add ginger and garlic, cook 30 seconds.
• Add chicken, tomato paste, and all spices. Cook 5–6 minutes, stirring until chicken is cooked through.
• Stir in cream and simmer for 8–10 minutes until the sauce is rich and silky.
• Garnish with coriander. Serve hot with rice or naan.

Ingredients (Serves 4)

How to Make It

• Mix paneer + potato + cornflour + garam masala + salt. Shape into 8 small balls.
• Heat ghee/oil in your 304 stainless steel frypan and shallow-fry koftas until golden on both sides. Remove and set aside.
• In the same pan, add ghee and sauté onions until soft. Stir in ginger–garlic paste and cook for 1 min.
• Add tomato puree and cashew paste. Cook for 2–3 mins till oil separates.
• Add turmeric, chilli powder, garam masala, salt, and water. Stir and simmer 3–4 mins.
• Gently place koftas into the gravy. Simmer for 3–4 mins until they absorb flavour.
• Stir in cream, garnish with coriander, and serve hot.

Ingredients (Serves 2–3)

How to Make It

• On your SUNCASA Essentra Chopping Board, slice onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant.
• In your Tri-Smart saucepan, heat olive oil. Add chopped carrots and pineapple. Stir for a minute. Add water or stock, bring to a boil, then reduce to simmer.
• Cover and cook for 10–12 minutes, or until carrots are soft.
• Let it cool slightly. Use a blender or immersion blender to puree into a smooth soup.
• Return to the saucepan. Add salt and pepper to taste. Reheat gently if needed. Add lemon juice or garnish if desired.
• Perfect with a slice of multigrain toast or a handful of roasted seeds on top.

Ingredients (Serves 2–3)

How to Make It

• Cut bread into bite-sized cubes. Keep crusts if you like.
• Heat oil in your Suncasa sautepan.
• Add mustard seeds, let them splutter. Then add cumin, curry leaves, and green chillies.
• Sauté onions until translucent. Add tomatoes or other veggies, cook until soft.
• Add turmeric and salt. Sprinkle a little water if needed.
• Add bread cubes, toss gently to coat in the masala.
• Cook on medium heat for 3–4 minutes until bread edges are lightly crisp.
• Finish with a squeeze of lemon and garnish with coriander.
• Serve hot in a stylish SUNCASA Belly Shaped Casserole with chai, coffee, or plain dahi.

Make It Your Own

• Add roasted peanuts or cashews for crunch
• Sprinkle pav bhaji masala for street-style vibes
• Use millet or multigrain bread for a healthier twist

Ingredients (makes 6–8 dosas)

How to Make It

• Grate or blend 1 small beetroot into a smooth puree.
• In a mixing bowl, combine:
• 1 cup ragi flour
• Beetroot puree
• 2 tbsp rice flour
• ½ tsp cumin seeds
• Salt to taste
• Water (enough for a thin, flowing batter)
• Mix well and rest the batter for 15–20 minutes.
• Heat the cast iron dosa tawa until hot.
• Drizzle oil, then pour batter from edges to center (like rava dosa).
• Do not spread with a ladle. Let it form lacy holes naturally.
• Cook on medium-high heat until edges crisp up.
• Add a few drops of ghee on top for flavour.
• Flip optionally or serve as a single-sided dosa.
• Serve hot with chutney or curd.

Ingredients

Instructions

• Heat 1 tsp oil in the cast iron pan.
• Add cumin seeds and let them crackle.
• Toss in onion, capsicum, and cabbage. Sauté on high flame for 2–3 mins.
• Add turmeric, chilli powder, and salt. Mix well.
• Add crumbled paneer. Cook for 2–3 mins until combined.
• Turn off the heat. Squeeze lemon juice and garnish with coriander.
• Warm the roti/wrap made on SUNCASA Castella Roti Tawa, spread chutney, and add the paneer filling.
• Roll and serve immediately.

Why We Love It:

Ingredients (Serves 2)

How to Make It

• Chop onion, garlic, capsicum, and tomatoes on your Suncasa Chopping Board
• Heat olive oil in the frypan. Add chopped onion and garlic. Sauté for 2–3 minutes until soft.
• Add capsicum and cook for another 2 minutes until slightly tender.
• Add tomatoes, cumin powder, paprika, salt, and pepper. Let the mixture simmer uncovered for 6–8 minutes until it thickens.
• With a spatula, make small gaps in the tomato mixture and break one egg into each gap gently.
• Cover the pan with a lid and cook on low heat for 5–7 minutes until the eggs are just set but still soft in the center.
• Garnish with fresh coriander (and feta or olives if using) and serve hot with crusty bread.

Ingredients

• 2 cups pumpkin (peeled and cubed)
• 1 chopped onion
• 2 garlic cloves (minced)
• 1 tsp olive oil or ghee
• 2 cups vegetable stock or water
• ½ cup coconut milk (optional for creaminess)
• Salt and pepper to taste
• Fresh herbs for garnish (like thyme or parsley)

Cooking Instructions

• Prep the veggies: On a clean SUNCASA chopping board, dice your pumpkin, onion, and garlic.
• Sauté the aromatics: Heat oil in the stainless steel sautepan for sautéing garlic and onions until golden.
• Add the pumpkin: Toss in the chopped pumpkin, season lightly with salt and pepper, and cook for 3-4 minutes.
• Simmer: Pour in SUNCASA Saucepan and let it simmer until the pumpkin becomes fork-tender.
• Blend & Serve: Use a blender to puree the mixture until smooth. Return to the pan, add coconut milk, adjust seasoning, and let it warm through. Serve the soup hot with herbs on top.

Make It Yours

• Add roasted carrots or sweet potatoes for a different flavor.
• Garnish with pumpkin seeds or croutons for crunch.
• Use fresh cream if you prefer a richer taste.
  

This isn't just easy to cook but also very healthy. Try it with the 304 food grade stainless steel cookware to have the ultimate cookware experience.