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Thermomix Indian food

Best Thermomix Blogs and Websites

Wow! I’m so honoured to let you know, I’ve just been voted one of the top 20 Best Thermomix Blogs and Websites, worldwide! The best Thermomix blogs as voted by Feedspot compile these lists from thousands of blogs on the web and ranked by traffic, social media followers, domain authority & freshness.

So don’t just take my word for it, check it out here:

Best Thermomix Blogs and Websites

To be ranked with blogs like Quirky Cooking (Jo Whitton), Skinnymixers (Nikalene Riddle), Thermobliss (Lauren and Lucy), Thermojo (Jo Reardon) and The Annoyed Thyroid (Sam) is mindboggling. I follow many of these wonderful ladies myself,  so ranking with and above many of them has blown me away.

The fact that all of these blogs are in Australia where Thermomix is more widely known and accepted by consumers means that my little blog in the UK is the only one in the UK or Europe on the list.

I’m also the only non-caucasian on the list. That is huge for me. There aren’t enough women of colour or from the Indian sub-continent, or Asian continent, who are Thermomix Ambassadors and Influencers. I mean, just the population of Indians in India alone is approximately 1.5 billion (2022) and if we take the Indian diasporas living outside the country, that’s another 32 million; 18.68 million are persons of Indian origin, whereas 13.45 million are non-resident Indians.

We could all do more to change the awareness of Thermomix in our own cultural and family backgrounds. More users from the sub-continent need to get on board with Thermomix. Our Indian cuisine consists of a variety of regional and traditional cuisines native to India. We can use the Thermomix to heat the spices, blend the spices, makes the sauces for curries and chutneys, to knead the dough for chappatis, rotis to naans.

But the unique thing about me is that I am also a mix of my origin and my current environment.

Whilst I always joke,  a household is run how the ‘woman’ was brought up – read in my case, Indian – I married a British-born-Polish man, and have two racially mixed children, who are truly British. I bought my Thermomix when my daughter was just 4 months old, so as a new parent about to wean her first baby, the Thermomix helped me. As a parent, with a full-time job and two young kids, my Thermomix was a lifesaver saving time in the kitchen, yet creating delicious, healthy meals for myself and my family. Now that my kids are older, they have a love for cooking and have an incredible palate because of the variety of food we cooked. I do one meal for everyone; none of this one meal for adults and another for children; not in my household.  If you ask them what their favourite foods are one will say Mexican fajitas and the other will say sous-vide steak and fries. My death role meal would probably be a Japanese bento, whereas my husband when questioned would say Thai Tom Yum Gai.

I’m also a housewife. A mother. Someone who has weaned her kids using Thermomix. A full-time career woman, who needs to feed her family when I come home from work. A foodie, who loves fine dining. A home cook who loves her Thermomix.

So ‘My Story’, it’s a unique one and one that I gladly share with you all.

My name is Ankita Stopa and I am passionate about helping people cook more healthy and creative food. Life is busy enough and anything that can help us save time and money is something we all need in our lives.

I’m from India, which is one of the oldest and richest food cultures in the world. Indian cuisine is well known for being one of the world’s spiciest, influential, diverse and unique. As Indians differ from one another by religion, region, state, language and caste, our cuisine varies so much that we have positioned ourselves as one of world’s most diverse. The beauty of being an Indian living abroad is having both a great appreciation for different Indian cuisines, and a palate that enjoys all gastronomies.

Most of the recipes I make in my Thermomix are traditional family recipes handed down through generations. My mother and grandmother were both great cooks, and shared their knowledge with me. I grew up in Saudi Arabia and have travelled all over the world to many European and Asian countries; I worked and lived in Japan and now reside in the London, U.K. with my Polish husband. I have always enjoyed exploring the culture and food in each country. As a lover of food and brought up traditionally Indian, I have always cooked from scratch with delicious results but often time consuming. Before having my children, I enjoyed winding down and taking time to cook after I came home from work. It’s only when I had my daughter that I first heard about Thermomix and realised how easy home cooking could be.

I work so hard to provide honest independent reviews on Thermomix, my experience as an Advisor and Team Leader, as well as recipe conversions to keep it relevant and useful to new customers looking to buy a Thermomix, as well as owners and users for inspiration that I’m so pleased that the blog and website is well received.

And thank you to Anuj and her team for including me. If this has inspired anyone to learn more about Thermomix, and would like to see a demonstration, in person or virtually, drop me a line.
Please contact me for more information.

Ankita Stopa
Diamond Plus Team Leader & Advisor 800 000 0068
07977 563537

Tasty Thursday: Diwali Sweets

Recording of my Tasty Thursday workshops; a regular slot where I offer themed virtual demonstrations of Thermomix TM6. This week, I was delighted to introduce some Diwali Sweets given that Diwali is this weekend.

Please find below the recipes we cooked together today.

Milk Powder Burfi

Motichoor Laddoo 

Kulfi and other authentic Indian recipes are available in the Indian Cookbook on my website. As mentioned this was the book that was sold to Indian customers when the Delhi distributor sold Thermomix TM31s.

There were a number of guests on the call today, but only a handful shared their videos. Don’t be shy. Think of these virtual demonstrations as ways for us to interact and for me to problem-solve. It’s much more enjoyable if you have your screen on so I can see your reactions and whether you are enjoying the demonstration …or not.

I am an Independent Advisor, so I pride myself in honestly and looking after my customer base to the best of my ability. You can read my reviews on my Google page here. If you enjoyed the demonstration, then do please leave a review. As a small business, all interactions do raise my profile, so if you don’t mind leaving a comment, I’d be very thankful.

Thank you for sharing my Diwali celebrations with me. 

We all fight together this pandemic, pray for all those families who have lost loved ones, broken relationships, lost jobs and hope the best to come for everyone just as Diwali teaches us that light triumphs over darkness, good over evil, knowledge over ignorance.

If you would like to book a demonstration or find out more, please contact me on or call/text/ WhatsApp me on 07977 563537.

Reasons why the Thermomix is useful for the Indian Household

Yes, I admit it, the UK demonstration for the Thermomix is doesn’t resonate immediately to the Indian palate. But what it does do it shows you all the functions of the Thermomix and with a little bit of imagination, one can quickly see how these functions and recipes can be easily adapted to the Indian home.

I’m from India, which is one of the oldest and richest food cultures in the world. Indian cuisine is well known for being one of the world’s spiciest, most influential, diverse and unique. As Indians differ from one another by religion, region, state, language and caste, our cuisine varies so much that we have positioned ourselves as one of the world’s most diverse. The beauty of being an Indian living abroad is having both a great appreciation for different Indian cuisines and a palate that enjoys all gastronomies.

Now, I am not typically Indian. Having been born in India, I lived abroad most of my life and am now settled in London, married with kids to my Polish husband (we could be spies in another life). But I am pukka Indian. My household, despite my location and marriage, is run like my mother’s. We eat Indian cuisines at least 3-4 times and I cook enough to feed any visiting friend, neighbour or distant ‘aunty’ coming to visit the capital and always have enough food on hand for afternoon tea. My 7-year old daughter’s favourite food is butter chicken, rice and gobi aloo while my 4-year old sons is masala dosas with coconut chutney. We laugh that he will need to marry an Indian girl or take our housekeeper, Anitha, with him when he eventually gets married as he eats more chapattis and paratha’s in a week than an adult.

We use the Thermomix for traditional Indian meals but still create those intensified flavours, with speedy preparation, and consistently excellent results, while the cooking and stirring is done for you, meaning less washing up and more time for other things, like relaxing after helping with homework or reading a book! What’s even better, with the cost savings on a daily and weekly basis, we are able to save the extra pennies & pounds for that trip back to India.

So here are my top 20 reasons why a Thermomix is useful in an Indian household.


  1. Chapatti Dough – save 15 to 20 minutes of mixing and kneading time – many Indians make these every day – weighed, mixed and kneaded for you in 2 minutes
  2. Rice – plain basmati, jeera rice steamed with cumin and ghee (clarified butter) – perfect steamed rice every time
  3. Garlic & Ginger paste – peel and mince garlic in seconds
  4. Garam Masala/grinding spices – fast, excellent results, can grind even the hardest of spices perfectly
  5. Tamarind – can be prepared in just a few minutes instead of having to plan ahead and soak for several hours, perfect result every time
  6. Coriander & Chilli Paste – stunning blending, basic technique, versatile ingredient, means you don’t have to have fresh coriander and fresh green chillies available all the time and can therefore spontaneously decide to cook Indian food
  7. Balti Paste/Tikka Paste – roasting & grinding spices (wet and dry grinding/ blending), cooking and stirring done for you, easy to make and have on hand
  8. Fresh Coconut Chutney – mincing coconut with all other ingredients for an excellent fresh chutney in seconds
  9. Lime Chutney – an hour’s worth of chopping in less than a minute, all the cooking is done in one TM bowl with no mess, excellent flavour
  10. Yoghurt – easy to make at home with TM, fresh, delicious, can easily do Greek style, save money on every batch Main course

Main course

  1. Dahl – no sticking on the bottom of the pan, all the stirring is done for you
  2. Khadi – the importance of yoghurt in Indian cooking (especially for vegetarians), no splitting, fast and easy preparation, cooked all in one TM bowl with the stirring done for you
  3. Paneer – perfect and very easy, temperature control for heating the milk, save money
  4. Dokra/ Dokla – savoury cake mixed in seconds, steamed perfectly in the Varoma
  5. Dosa/ Idli batter – weigh, soak, grind all the ingredients in one bowl and allow to rise, pour out of the same bowl after fermenting. You can even steam the idli in the Varoma while making Sambhar.
  6. Samosas – mincing ingredients (vegetables and/or meat), easy samosa pastry dough
  7. Lamb Kebabs – mincing lamb for better flavour, crumbing, kneading
  8. Curries – grind and roast spices, add meat or vegetables and walk away. Let the Thermomix stir and cook the dish for you.


  1. Sorbet and Kulfi – both are fast and easy with Thermomix
  2. Carrot Halva – chop carrots, save time – cooking and reducing with all the stirring done for you!
  3. Gulab Jamuns – mix and knead the dough, cook syrup, save money, reduce the effort
  4. Cardamom Cake – seeds out of pods on the reverse blade, grinding cardamom with sugar, mixing cake in a few seconds, wonderful flavour

Thank you for taking the time to read this. I have more specific Indian recipes on this blog and if you would like to purchase the most authentic Thermomix book for Indian cookery, get in touch.

Please contact me using the online form on my website or email on or call/text/ WhatsApp me at 07977 563537.


Murgh Makhani (Butter Chicken)

Butter chicken or murgh makhani is a dish, originating in India, of chicken in a mildly spiced tomato sauce.  This is one of the ultimate curry dishes. The secret is to marinate the chicken in the chicken tikka paste overnight before combining it with the rich, indulgent makhani sauce.

I’ve seen ‘skinny’ or diet versions of this on various Thermomix bloggers websites. I’m going to take a stand on this and say don’t go there. If you translate murgh makhani it literally translates to chicken butter. If the key ingredients weren’t chicken or butter, then it wouldn’t be called that. If you don’t want to indulge in these, then choose another dish. Something like chicken tikka masala which uses tomatoes as the base, not butter and cream. There is absolutely no point of even attempting this dish if you are not going to stay true to the dish.

Seriously though, if the ingredients give you cause for concern or you are following a particular diet, then use the tikka paste and make chicken tikka masala which uses tomatoes as a base instead of cream and butter. It’s another Punjabi dish and one of our family favourites.

N.b. I have a separate post for the tikka paste on the website.


Where do I start? Firstly, I think by naming it. Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi), also known as roti, safati, shabaati, phulka and (in the Maldives) roshi, is an unleavened flatbread from the Indian Subcontinent and staple in India, Nepal, Bangladesh, Pakistan, Sri Lanka, East Africa and the Caribbean.

Chapatis are made using a soft dough comprising atta flour, salt and water. Atta is made from hard gehun (Indian wheat). It is more finely ground than most western-style whole wheat flours. Traditionally, roti (and rice) are prepared without salt to provide a bland background to our highly flavoured main or side dishes.

Traditionally, chapati dough is typically prepared with atta, salt and water, kneaded with the knuckles of the handmade into a fist and left to proof for at least 10 or 15 minutes to an hour for the gluten in the dough to develop. This is where as a Thermomix owner, life gets easy. In just one and half minutes, all that needing is done.

Credit: This recipe is from the Indian cookbook produced by India when the they sold TM31. When they lost the distribution license I with the TM5 launched, I bought their stock and now sell them in my shop. The Indian Chef, Shamim Ahmed worked at the Australian High Commission in New Delhi for 24 years as the Head of Mission Cook was instrumental in producing this book.  If you are a VIP One Girl Customer, you can also purchase a discounted version on my VIP Shop.