@insidekitchentfh

Good food is to be enjoyed.

Real home cooking from the Inside Kitchen TFH kitchen. Every recipe here comes with exact quantities, timings and step-by-step methods, so it turns out right the first time.

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About Inside Kitchen TFH

What is Inside Kitchen TFH?

Food is for eating, and good food is to be enjoyed. Food is very beautiful in itself.— Inside Kitchen TFH

Inside Kitchen TFH (@insidekitchentfh) is a home-cooking channel about honest, generous food. That means a crisp waffle on a Sunday morning, a pot of dal that tastes like home, and a platter piled high for friends. This page collects the full recipes behind the reels.

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Exact, tested quantities

Every recipe is written in grams and cups with timings, so you're not left guessing what "a little" means.

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Everyday equipment

A pressure cooker, a waffle iron and a good pan. No restaurant kit needed.

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Made to be enjoyed

We cook for flavour, sharing and the joy at the table, not for perfection.

The recipe box

Complete recipes, start to plate

Pick a dish to jump to its full recipe. Each one includes a servings scaler, an ingredient checklist and built-in step timers.

Breakfast

Crispy Buttermilk Waffles

Crisp outside, fluffy inside. The weekend waffle-iron classic.

30 minServes 4Easy
Dessert

Silky Dark Chocolate Fondue

Four ingredients, ten minutes, and a table full of dippers.

25 minServes 4Easy
Indian · Veg

Pressure Cooker Dal Tadka

Creamy toor dal finished with a sizzling ghee and garlic tadka.

35 minServes 4Easy
Indian

One-Pot Cooker Chicken Biryani

Fluffy, separate basmati and juicy chicken from a single pressure cooker.

1 hr 10 minServes 4Medium
Indian · Veg

Paneer Butter Masala

Soft paneer in a silky tomato-cashew gravy. Better than takeaway.

40 minServes 4Easy
Platter

Mezze Grazing Platter

Ultra-smooth hummus at the centre of a board made for sharing.

38 minServes 6Easy
Recipe 01 · Breakfast

Crispy Buttermilk Waffles

In shortWhisk the dry and wet ingredients separately, fold them together just until combined, rest the batter 5 minutes, then cook ½ cup at a time in a hot greased waffle iron for 4–5 minutes, until the steam stops. Keep the waffles crisp on a rack in a 95°C oven.

Prep
10 min
Cook
20 min
Serves
4
Level
Easy

Method

  1. Preheat

    Preheat the waffle iron to medium-high. Set the oven to 95°C (200°F) with a wire rack inside to keep finished waffles crisp.

  2. Mix the dry ingredients

    Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.

  3. Mix the wet ingredients

    In another bowl, whisk the eggs, buttermilk, melted butter and vanilla until smooth.

  4. Combine gently

    Pour the wet mixture into the dry and fold just until no dry flour remains. A few lumps are fine, and over-mixing makes waffles tough.

  5. Rest

    Rest the batter for 5 minutes so the flour hydrates and the leaveners start working.

  6. Cook

    Lightly grease the iron, pour in about ½ cup of batter, close and cook 4–5 minutes until the steam almost stops and the waffle is deep golden.

  7. Keep warm and serve

    Move each waffle to the rack in the warm oven in a single layer. Serve with butter, maple syrup, fresh fruit, or the chocolate fondue below.

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Extra crisp: Separate the eggs, whip the whites to soft peaks and fold them in last.

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Eggless swap: Replace each egg with 60 g (¼ cup) thick yogurt plus ¼ tsp extra baking powder.

Recipe 02 · Dessert

Silky Dark Chocolate Fondue

In shortPour steaming-hot (not boiling) cream over finely chopped dark chocolate, wait 2 minutes, then stir from the centre until glossy. Add butter, a pinch of salt and vanilla, and keep it over a tea light. Thin with warm cream if it thickens.

Prep
15 min
Cook
10 min
Serves
4
Level
Easy

Method

  1. Prep the dippers

    Wash and fully dry the fruit, then cut everything into bite-size pieces. Water on fruit can make chocolate seize.

  2. Heat the cream

    Heat the cream in a saucepan over medium heat until it steams and small bubbles appear at the edge. Do not let it boil.

  3. Melt

    Pour the hot cream over the chopped chocolate and leave it untouched for 2 minutes.

  4. Emulsify

    Stir from the centre outwards in small circles until the mixture turns glossy and smooth.

  5. Finish

    Stir in the butter, salt, vanilla, and the coffee or orange zest if you're using it.

  6. Serve

    Transfer to a fondue pot over a tea light or the lowest flame. If it thickens, stir in 1 tbsp warm cream at a time.

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Gentle heat only: Above about 50°C the chocolate turns thick and grainy. If it does, whisk in 1–2 tbsp warm cream.

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Leftovers: Chill, then roll into truffles or rewarm as a sauce for the waffles.

Recipe 03 · Indian · Vegetarian

Pressure Cooker Dal Tadka

In shortPressure cook 1 cup of soaked toor dal with 3 cups of water, turmeric and salt for 3–4 whistles, then mash it. Simmer the dal in an onion-tomato masala for 5 minutes and pour a sizzling ghee-garlic-red-chilli tadka over the top.

Prep
10 min
Cook
25 min
Serves
4
Level
Easy

Method

  1. Pressure cook the dal

    Add the drained dal, water, turmeric and salt to the cooker. Cook on medium heat for 3–4 whistles (about 12 minutes).

  2. Release and mash

    Let the pressure release naturally, then whisk the dal until creamy.

  3. Start the masala

    Heat 1 tbsp ghee, add the cumin seeds and let them crackle. Add the asafoetida, half the garlic, the ginger and the onion, and sauté 4–5 minutes until golden.

  4. Tomatoes & spices

    Add the green chillies, tomatoes, Kashmiri chilli powder and coriander powder. Cook 4 minutes until the tomatoes turn soft and jammy.

  5. Simmer

    Pour in the dal, add water to reach your preferred consistency and simmer 5 minutes. Stir in the garam masala.

  6. The final tadka

    Heat the remaining 1 tbsp ghee and fry the rest of the garlic until golden. Add the dried red chillies, then pour the sizzling tadka over the dal. Finish with coriander and lemon juice.

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Smoky "dhaba" finish: Place a hot piece of charcoal in a small steel bowl on the dal, drop ½ tsp ghee on it, and cover for 2 minutes.

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*Gluten-free: Asafoetida is often cut with wheat flour, so check the label and use a certified gluten-free brand.

Recipe 04 · Indian

One-Pot Pressure Cooker Chicken Biryani

In shortMarinate the chicken for 30 minutes, then fry whole spices and onions in ghee and sear the chicken in the cooker. Add 1.5× water to soaked basmati, layer the rice on top without stirring, and cook for 1 whistle plus 5 minutes on low. Let the pressure release naturally for 10 minutes.

Prep
40 min
Cook
30 min
Serves
4
Level
Medium

Method

  1. Marinate

    Mix the chicken with the yogurt, ginger-garlic paste, chilli powder, turmeric, biryani masala, 1 tsp salt and half the mint. Rest for at least 30 minutes (overnight in the fridge is even better).

  2. Bloom whole spices

    Heat the ghee in the pressure cooker on medium. Add the bay leaf, cloves, cardamom, cinnamon and shahi jeera, and fry for 30 seconds.

  3. Brown the onions

    Add the sliced onions and fry 10–12 minutes until deep golden. Take out half for garnish.

  4. Sear the chicken

    Add the green chillies and marinated chicken. Cook on high for 6–8 minutes, then add the tomato and cook 2 minutes more.

  5. Season the water

    Pour in the water with the remaining 1 tsp salt and bring to a boil. It should taste slightly saltier than soup.

  6. Layer

    Add the drained rice and gently level it without stirring. Drizzle the saffron milk and scatter the remaining mint, the coriander and the reserved onions on top.

  7. Pressure cook

    Close the lid and cook on medium-high for 1 whistle, then lower the heat to minimum for 5 minutes. Switch off the heat.

  8. Rest & fluff

    Let the pressure release naturally for 10 minutes, then open and fluff gently from the sides with a fork. Serve with cucumber raita.

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The ratio that matters: Use 1½ cups of water per cup of soaked basmati in a cooker. More water gives you mushy rice.

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Kolkata style: Add 2 halved, par-boiled potatoes with the chicken.

Recipe 05 · Indian · Vegetarian

Paneer Butter Masala

In shortSauté the onion, tomatoes and cashews, then blend them smooth. Cook the purée in butter with ginger-garlic paste and spices until butter shines at the edges. Simmer with water, salt and a little sugar, then add warm-soaked paneer, cream and kasuri methi for the last 2 minutes.

Prep
15 min
Cook
25 min
Serves
4
Level
Easy

Method

  1. Cook the base

    Heat 1 tbsp butter with the oil. Sauté the onion, tomatoes and cashews for 8 minutes until soft, then let them cool slightly.

  2. Blend

    Blend to a very smooth purée. For an extra-silky, restaurant-style finish, pass it through a strainer.

  3. Temper

    Melt 1 tbsp butter with the bay leaf, add the ginger-garlic paste and sauté 1 minute, until the raw smell goes.

  4. Bloom the spices

    Lower the heat, add the chilli and coriander powders, and stir for 30 seconds.

  5. Simmer the gravy

    Add the purée and cook 8–10 minutes until it thickens and butter shines at the edges. Add the water, salt and sugar, then simmer 5 minutes.

  6. Soften the paneer

    Soak the paneer cubes in warm water for 5 minutes so they stay soft, then drain them and add them to the gravy.

  7. Finish

    Stir in the cream, the kasuri methi (crushed between your palms), the garam masala and the last 1 tbsp butter. Simmer 2 minutes. Serve with naan, roti or jeera rice.

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Tomatoes too sour? Add another ½ tsp sugar or 1 tbsp cream. The gravy should taste balanced, not sweet.

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Vegan version: Use firm tofu, oil instead of butter, and cashew cream instead of dairy cream.

Recipe 06 · Party & platters

Mezze Grazing Platter with Creamy Hummus

In shortWhip the tahini with lemon first, then blend in the chickpeas and add ice water until the hummus is fluffy. Toast the pita wedges at 200°C for 8 minutes. Build the board by placing the bowls first, then the big items in fanned groups, then fill every gap with fruit, tomatoes and nuts.

Prep
30 min
Cook
8 min
Serves
6
Level
Easy

Method

  1. Whip the tahini

    Blend the tahini and lemon juice for 1 minute until thick and pale. This is the secret to smooth hummus.

  2. Season

    Add the garlic, cumin and salt, and blend 30 seconds.

  3. Blend the chickpeas

    Add the chickpeas and blend 2 minutes, scraping down the sides.

  4. Make it fluffy

    With the blender running, add the ice water 1 tbsp at a time until the hummus is light and creamy.

  5. Toast the pita

    Cut the pita into wedges, toss with 1 tbsp olive oil and bake at 200°C (400°F) for 8 minutes until crisp.

  6. Anchor the board

    Spoon the hummus into a bowl, swirl it, drizzle with 2 tbsp olive oil and dust with paprika. Set the hummus and olive bowls on the board first.

  7. Build & fill

    Arrange the larger items (pita, cucumber, carrot, cheese) in fanned groups. Fill the gaps with tomatoes, grapes, dates and nuts, then finish with za'atar or mint.

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Board styling rule: Repeat each item in 2–3 spots and put contrasting colours next to each other. That makes the board look abundant.

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Make ahead: Hummus keeps 4 days in the fridge. Assemble the board within 2 hours of serving.

Inside Kitchen basics

Four habits that make every recipe better

Mise en place

Measure and chop everything before the heat goes on. Tadkas and fondues move fast.

Bloom your spices

Cook ground spices in fat on low heat for 30 seconds. It unlocks twice the flavour.

Salt in stages

Season the marinade, the cooking water and the finished dish, a little each time.

Rest before serving

Biryani, waffles and even dal improve after a few minutes off the heat.

Questions, answered

Frequently asked questions

What is Inside Kitchen TFH?

Inside Kitchen TFH (@insidekitchentfh on Instagram) is a home-cooking channel built on one idea: food is for eating, and good food is to be enjoyed. It shares complete, tested recipes for everyday Indian dishes, breakfasts, desserts and sharing platters.

How many whistles does toor dal need in a pressure cooker?

Soaked toor dal needs 3–4 whistles on medium heat (about 12 minutes) with 3 cups of water per cup of dal, followed by natural pressure release.

How do I keep waffles crispy?

Cook until the steam almost stops, then keep waffles in a single layer on a wire rack in a 95°C (200°F) oven. Never stack them, because trapped steam makes them soft.

Why did my chocolate fondue turn grainy, and how do I fix it?

Chocolate turns grainy (seizes) when it gets a few drops of water or overheats. Whisk in 1–2 tablespoons of warm cream and keep the heat very low to bring it back to smooth.

Can I make biryani in a pressure cooker without it turning mushy?

Yes. Use soaked basmati with 1.5 cups of water per cup of rice, cook for just one whistle followed by 5 minutes on low heat, and let the pressure release naturally for 10 minutes before fluffing.

How do I keep paneer soft in curry?

Soak paneer cubes in warm salted water for 5 minutes before adding them, and simmer for only 2 minutes at the end so they don't turn rubbery.

How far ahead can I make a grazing platter?

Make the hummus up to 4 days ahead and cut the vegetables up to 1 day ahead. Assemble the board no more than 2 hours before serving and add crisp pita at the last minute.

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