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At Grace Recipes, we need individuals to participate in the rich social legacy of India by getting a charge out of a feast at the homes of Home-chefs.As our hosts invite burger joints to their habitation, is a portion of the essential things that make the experience beneficial.

Established in 2015, Grace Recipes is a youthful organization celebrating local assorted variety by giving a real eating involvement with the homes of inconceivably skilled home gourmet specialists. Our undertaking is to make a stage for home-gourmet specialists to exhibit their culinary abilities and change the manner in which individuals commend cooking styles and find out about new societies. We are a lot of insane voyagers and nature sweethearts. A portion of our best travel encounters have been the point at which we have had a chance to collaborate with local people and eat a feast with them. It's the nourishment, the history, the heritage that dazzles you. Putting in several hours eating the local food, finding out about the way of life is the thing that makes the excursion energizing! For us at Grace Recipes, nourishment is a religion that rises above limits, districts and biases.

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Beetroot koftas

Heat oil in a pan on medium flame and add cumin seeds, fennel seeds and hing. Sauté until the cumin seeds sizzle and change colour to deep shade of brown. Mix in finely chopped onion and a generous pinch of salt. Sauté until the onions turn golden brown, about 2 minutes. Mix in ginger and garlic paste and fry until the raw smell disappears, about 2 mins. Add grated beetroot and fry it until most of the moisture evaporates and the beetroot is cooked, about 4-5 mins. Add turmeric, red chilli powder, cumin powder, coriander powder, crushed kasuri methi, kitchen king masala and garam masala and sauté for 1 minute or two. Turn off the gas and add amchur powder or freshly squeezed lime juice and salt to taste and mix them well. Let the mixture cool down to room temperature. Mix in mashed potato, crumbled bread and corn flour. Use hands when to mix all the ingredients and make sure they are mixed well. The consistency of the whole mixture should be as that of soft and sticky chapatti dough and you should be able to make lemon sized balls without breaking them. If the mixture is too wet or you find difficult to make kofta balls, add a tbsp. or two of corn flour and mix them well.

Gujhiya – Sweet parcels for Holi

Heat a heavy bottomed wok or pan. Crumble the Mawa (khoya) and roast it on low-medium flame until its light brown in colour. Keep stirring continuously. Transfer the roasted mawa into a mixing bowl and let it come to room temperature. Now add sugar, nuts and remaining stuffing ingredients and mix it well. Let it cool completely. Knead the dough once again till its pliable enough. Divide it into 20-25 equal dough balls. Working with a small batch at a time, flatten these balls and roll them into a small circle, keeping them aside on a greased plate. I do that in the batches of 5-7 since this dough gets dry very quickly. Put the stuffing into the centre and fold one side on top of other (as shown in the pictures below). Seal it properly using fork, so it won’t open up while frying. Shape up all the gujiya and keep them aside on greased plates/surfaces covered with kitchen towel. This process is called “sleeping” in traditional language Once all Gujhiyas are ready and have “slept”, heat the oil or ghee for frying on medium heat. Once hot, fry gujiyas till they become golden brown and crispy from both sides. Drain extra oil on a paper towel and let it cool completely before serving.

Spinach lentil fritters | Paalak Vada

Rinse and soak the two lentils together in enough water for at least 4-5 hours. Drain well and keep aside in a mixing bowl. Add all the spices to the bowl and mix. Now grind this mixture to a very smooth batter using a few drops of water, only if required. You should see bubbles from the batter to know its good consistency. Add spinach leaves, coriander leaves, curry leaves, grated ginger and give it a good mix. Meanwhile, heat the oil in a heavy and deep bottomed pan OR wok. Give it 7-8 minutes to reach medium hot point. Test the temperature of the oil by dropping a pinch of batter in it. if it sizzles and come on top, and don’t burn immediately- the oil should be good. Drop spoonful of batter into the oil, keeping the oil at medium-low flame. Fry the fritters in batches of 3-5, giving them space to swell and come up. Fry all the vadas till golden brown and crisp. Take care not to burn them from outside.

Ram laddu – Lentil fritters

Soak both the lentils for about 2-3 hours together. Rinse, drain and grind coarsely without adding any more water. Now add the rest of the ingredients to the ground lentil paste i.e. green chili, fresh coriander, ginger, cumin seeds and salt. Whip the batter rigorously for a few minutes till little bubbles start to form. You may also use your whisking machine for the same. Heat the oil in a heavy bottomed pan for frying the vadas. Once the oil is sufficiently hot, drop the batter in small batches and deep fry the lentil balls till they are golden in colour. Keep the flame low-medium. Serve with shredded radish and green coriander chutney.Though this recipe is a typically no onion-garlic snack, you may also add spring onions to it. They give a very nice taste to the laddus. I serve them with sliced onion and a dash of lemon juice on top. Do not make a very runny paste from the daals, rather keep it slightly coarse to get the fluffy and airy textured balls.

Our Team

Mary Jane

Head Chef

Peter Parke

Head Chef

Jennifer Watson

Head Chef

Steven Wilson

Head Chef

  • wow! very crispy and crunchy kofta’s with beetroot..love it!!! wonderful Blog Nupur..tempting recipes and.pictures 🙂

    Manisha Singh- Customer
  • Wow! so crispy looking kofta.. lovely color too.. Why good tasty food have to be in not healthy category

    Priyanka Arora - Customer

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