Spice Like a Queen: The Cultural Explorer Edition — Masala Recipes & Cheatsheet

The Cultural Explorer Edition

Quick Recipes & Uses for Our Masalas
— Kolhapuri Tikhat & Dry Coconut Chutney —

Your request on Instagram:
“I need recipe/usage ideas for the spices, please!”
Queen, say no more.

Here are fast, foolproof ways to put our two flavor powerhouses to work — whether you’ve got 5 minutes or you’re cooking a full meal. Minimal effort, maximum “maa-ka-khana” vibes.

  Meet the Masalas  
  (quick + fun)  

• Kolhapuri Tikhat (THICK-hut): A bold, fiery blend with sesame, coconut, garlic, and aromatic spices. Heat: 7/10. Use when you want instant drama.

• Dry Coconut Chutney (CHUT-nee): Toasty coconut + spices with savory depth. Heat: 3–5/10. Think finishing sprinkle, instant umami.

Rule of thumb: start with ½–1 tsp per serving, taste, then level up like the spice boss you are.

5-Minute Upgrades (No Actual “Cooking”)

• Yogurt Situation (both): ½ cup Greek yogurt + 1 tsp either Tikhat or Coconut Chutney + pinch of salt + squeeze of lemon. Dip for chips, veggie sticks, or Chakli.
• Avocado Mashup (K.Tikhat): Mash avo, add ½ tsp Tikhat + lemon + salt. Top with sliced radish. You’re welcome.
• Popcorn Sprinkle (Coconut Chutney): Warm popcorn + 2 tsp chutney + a drizzle of ghee/olive oil + salt. Movie-night mic drop.
• Eggs, Any Style (K.Tikhat): Scrambled, omelet, or fried—dust ¾ tsp over the top with a pat of butter.
• Hummus Hack (Coconut Chutney): Swirl 1–2 tsp into store-bought hummus. Add chili oil if you’re feeling extra.

15-Minute “I Actually Cooked” Ideas

1. Sheet-Pan Veg Tadka (K.Tikhat)

• Toss 3 cups chopped veggies (broccoli, cauliflower, bell peppers) with 1 tbsp oil + 1–1½ tsp Tikhat + ½ tsp salt.

• Roast at 425°F for 12–15 min, finish with lemon.
  Serve with: rice, quinoa, or stuff into tacos.

2. Coconut Crunch Cabbage Slaw (D.Coconut Chutney)

• Shred 3 cups cabbage + 1 carrot.

• Dressing: 2 tbsp mayo or yogurt + 1–2 tsp chutney + 1 tsp honey + 1 tsp lemon + salt.

• Toss + top with peanuts or toasted sesame.

3. Two-Step Paneer (or Tofu) Stir

• Sauté cubes in oil until golden.

• Toss with 1 tsp K.Tikhat + 1 tsp chutney + splash of water + pinch of salt until glossy.
  Great with: lettuce cups, naan, or salad bowls.

• Grill/Airfry Shrimp or Salmon (K.Tikhat): 2 tsp Tikhat + 1 tbsp oil + 1 tsp lemon + salt. Marinate 15 min, cook till done. Finish with a dusting of Coconut Chutney.

• “Everything” Dahi Marinade (Either or Both): ½ cup yogurt + 1 tsp Tikhat + 1 tsp chutney + 1 tsp ginger-garlic + salt. Coat chicken/gobi(cauliflower)/mushrooms, rest 20 min, roast/air-fry.

Bowls, Wraps & Salads (Assembly > Stress)

• Desi Caesar (D.Coconut Chutney): Stir 1–2 tsp chutney into Caesar dressing; toss with romaine + crunchy Chakli crumbs (oh yes).

• Chaat-ish Grain Bowl (both): Cooked quinoa/rice + chickpeas + chopped cucumber/onion/tomato + yogurt spoon + ½ tsp Tikhat + 1 tsp chutney + lemon + cilantro.

• Wrap It Up: Leftover roast veggies + Tikhat yogurt + chutney sprinkle in a tortilla/roti. Done.

Fun Global Mash-Ups (for Cultural Explorers)

• Elote Energy: Corn on the cob + mayo/yogurt + lime + Coconut Chutney + a pinch of Tikhat.

• Spicy Ramen Tarka/Tadka: Heat 1 tsp oil + ½–1 tsp Tikhat, sizzle 10 sec, pour over hot ramen. Add a soft-boiled egg and scallions. 

• Shakshuka-But-Make-It-Kolhapuri: Simmer tomatoes + garlic + onions; crack eggs in; finish with 1 tsp Tikhat and cilantro.

• Pizza Finish: After baking, drizzle olive oil and rain Coconut Chutney over margherita or veggie pies.

• Tikhat Chili Oil: Warm ¼ cup neutral oil + 1–1½ tsp Tikhat (do not burn). Cool. Drizzle over eggs, noodles, bowls.

• Coconut Chutney “Parmesan”: Mix 3 tbsp chutney + 1 tbsp toasted sesame. Keep in a jar; sprinkle like a savory finishing “cheese.”

 Tell Us What You Made! 

Tag @thenamkeenqueens on and use #SnackLikeAQueen — we feature our favorite creations monthly on Instagram.