Wednesday, 29 April 2015


Paneer Butter Masala
Paneer butter masala is easy and quick to make is one of the most popular recipe of Punjabi origin. This has a rich creamy gravy which is mildly is a good variation among paneer dishes and a best choice for any party. The recipe is easy to follow and is highly recommended for paneer lovers.

250 grams cottage cheese cut in cubes/triangles
3 tomatoes        
2 tbsp. brown onions (fried)
10-12 cashews(paste)
1 tbsp. butter
3 tbsp. cream
Salt to taste
1 tsp. red chilli powder (Kashmiri)
1 tsp. coriander powder
½ tsp. garam masala
½ tsp. turmeric powder
1 tsp. kasoori methi
Mint leaves

  • Blend brown onions and tomatoes into a paste.
  • Heat oil in a thick base wok and add tomato-onion paste made earlier.
  • Add salt and all spices except garam masala and mix well and add cashew paste and let it simmer.
  • Cook it on low flame till fat seperates.Add few drops of water if required and stir occasionally.
  • Add cream. Simmer on low flame for 15 minutes and mix in cottage cheese pieces. Add kasoori methi and garam masala. Simmer for another 5 minutes and serve.
  • Garnish with fresh cream and mint leaves.

Tuesday, 28 April 2015


Creme Caramel
Creme caramel is a custard pudding with caramel sauce on top. This is light dessert originally requiring eggs and baking but here I present an egg less and bake less creme caramel which is equally tasty. This light and fluffy dessert is an absolute treat. My kids love to call it toffee pudding. It can be cooked over gas and chilled.

300 ml milk
3 tsp. custard powder
¾ cup sugar 
(1/4 for caramel sauce ½ for custard)
½ tsp. vanilla essence
5 grams agar-agar powdered

  • Soak agar agar in half cup of water for at least 1 hour. Cook on slow flame till it dissolves completely.
  • In a non-stick pan add sugar for caramelizing and a drop of butter. Add water (2 tsp.) when sugar caramelizes and pour immediately in mold before it hardens. I used simple katoris.
  • Let it cool for 15 minutes.
  • Mix custard in half cup of milk.
  • Boil remaining milk and sugar and add custard mixture when milk starts boiling. Cook on low flame until custard is smooth and thicker.
  • Add agar agar and vanilla essence and cook for 2 more minutes. Strain custard if required and pour in mold.
  • Refrigerate the custard for at least 3 hours. Loosen the edges of mould with inverted fork or knife and place it upside down.
  • Serve chilled. I have served it with mango bites.

Wednesday, 22 April 2015


Banarsi Chicken Tikka Masala Paan
An innovative dish for hard-core chicken lovers. Easy to make dish is surely a head turner at any party. Betel leaf is known for its health benefits. It’s very good for health if consumed in summers. People looking for a change must try this easy to make recipe.

350grams boneless chicken
50 grams cashew paste
2 tbspn yoghurt
1 tsp. Ginger-garlic paste
2 tsp.  red chilli powder
1 tsp. coriander powder
2 tsp. chicken masala
1 tsp. garam masala
Salt to taste
1 tbsp. mustad oil
1tsp. cream
1tsp. kasoori methi
1tsp. coriander leafs
1tsp. dry mango powder
1tsp. Mustad Oil For Marinate

2 betel leaves
Rings of 2 onions
1tsp chaat masala
1 tbsp. tomato ketchup
1 tbsp. mint chutney
Silver verk (garnish)

  • Wash chicken pieces thoroughly in water. Take a bowl add yoghurt, salt, chilli powder, ginger-garlic paste, cashew paste and turmeric powder and mustad oil. marinate the chicken in this mixture and give it a rest for minimum 1 hour. 
  • Apply some cuts on piece so that its marinated till core.
  • Take a wok and heat oil in it.Put all marinated mixture and cook on medium flame until all the masalas and chicken are cooked till 3/4th done.

  • Add kasoori methi, garam masala and dry mango powder and cover it.Cook on low flame untill chicken cooked well
  • Garnish it with coriander leafs and some cream.
Pan Method:-
  • Wash betel leaves.

  • Apply some tomato ketchup and mint chutney over it.

  • Add onion rings and chicken tikka masala. Sprinkle chaat masala and seal the betel leaf with a toothpick.

  • Garnish with silver verk.


Spring Rolls
Spring rolls are a crispy dish/snack from street foods of china. It has vegetarian or non-vegetarian bites coated with crispy layer. We can see them at bakery shops, fast food chains and in frozen form at super stores. The recipe here involves making spring rolls with whole wheat flour and sooji. We should always try and replace unhealthy ingredients with healthier options. You can choose either frying or grilling method. Grilling will make it less crisp though. The vegetables can be added as per choice. Chopped vegetables work well for this recipe. The junk food can be made healthy by adding lots of vegetables and salad to eat. Develop a habit of eating lots of salad with it so that the fibre and nutrition also reaches body.

2 cup whole wheat flour
½ cup semolina (sooji)
1 tbsp. dried and active yeast (soaked in 1/2cup water for at least ½ hour)
1 tbsp. oil
½ tsp. salt
1 ½ cup water

2 spring onion greens sliced
100 grams cottage cheese cut in small cubes
1 carrot grated
½ cauliflower shredded
1 capsicum thinly sliced
2 tbsp. oil
Salt to taste
½ tsp. white pepper powder
1 tbspn soy sauce
2 tbsp. cheese spread
Salt to taste
Oil for deep frying
½ tsp. white pepper powder
1 tbsp. oil

  • Make stiff dough with whole wheat flour, semolina, salt water and yeast. Cover it with wet cloth and leave for 2 hours.
  • Check the dough in between apply oil and roll it again 3-4 times in this 2 hours resting time of dough.
  • Refrigerate dough for at least half hour before cooking.
  • Take oil in a non-stick pan and saute spring onions for 3-4 minutes.
  • Add carrot, cabbage and capsicum. Saute vegetables for 3-4 minutes and white pepper powder, salt, soy sauce and cottage cheese cubes. Keep it aside so that mixture cools off.
  • Make small balls of dough and make round but little thin chapattis with a rolling pin.
  • Add vegetable mixture and roll the chapatti. Seal carefully all the sides and cut the sides in rectangle position. We can again use sides as dough. The mixture should be filled at corner only and rolled afterwards.
  • Heat oil for deep frying. Add rolls to hot oil and flip the sides when it turns nice brown. Serve immediately as a whole or by cutting it into small pieces.
  • Serve it with salad of your choice.
  • Tastes best with tomato ketchup or honey-chilli sauce.

Monday, 20 April 2015


Tangdi Bhuna Masala
Chicken lover’s delight. A quickie recipe that can be made in minutes. Absolutely lip-smacking and can be served as snack as well as main course. Next time when you have surprise guests at home try this amazing recipe.

Chicken leg pieces 6-7
1 cup yoghurt
1 tsp. Ginger-garlic paste
2 tsp.  red chilli powder
1 tsp. coriander powder
2 tsp. chicken masala
1 tsp. garam masala
Salt to taste
1 lemon
1 tsp. kasoori methi
1 tbsp. mustard oil

  • Wash chicken pieces thoroughly in water. 
  • Take a bowl add yoghurt, salt, chilli powder, ginger-garlic paste and turmeric powder.
  •  Marinate the chicken legs in this mixture and give it rest for 1hour. Apply some cuts on leg piece so that its marinated till core.
  • Take a wok and heat mustard oil in it.put all marinated mixture and cook on medium flame until all the masalas and chicken are cooked till 3/4th done.
  • Add kasoori methi, garam masala and dry mango powder and cover it.cook on low flame.
  • Add green coriander leaves and lemon juice.
  • Serve hot.


Oats-Veggie Pancakes and Cucumber Chaach
A power packed option for lunch and breakfast, this dish has goodness of proteins because of semolina and oats as well as goodness of veggies. When packed it remains fresh for hours.Colorful pancakes are made along with chopped spinach which is rich in iron and minerals. It’s a good option for weight watchers as well because of low fat content. Try variations and colours with purees like spinach or beetroot.

1 cup powdered oats
½ cup semolina
2 tbsp. yoghurt
½ cup chopped veggies of choice (broccoli, carrot,bell peppers)
1 onion chopped
1 cup milk
½ tbsp. cream
Salt to taste
½ tsp. black pepper powder
2-3 chopped green chillies (optional)
  • Take a large bowl and mix oats, semolina, yoghurt and milk. The batter should be little thick.
  • Mix in vegetables and cream. Add salt and pepper and whisk till mixture is smooth.
  • Heat a tawa/non-stick pan and grease it with few drops of oil.
  • Put and mixture on tawa and expand it with the help of ladle. Make small pancakes so that they don’t break. Let it cook on low flame and flip when colour changes to brown. Add some more drops of oil if required.
  • Serve with sauce or dip of your choice.

Cucumber Chaach
An excellent summer cooler, it’s made like a normal chaach with added grated cucumber and garnished with boondi.

Sunday, 19 April 2015


Chaap Keema
Another version of chaap made like a non-veg dish called “keema-mutton”. The chaap chunks are cooked in masala along with minced pieces of it.The semi dry and a bit spicy dish is an excellent option for formal dinners too.

500 grams chaap
Sal to taste
1 tsp. red chilli powder
2 green chillies chopped
1tsp. ginger-garlic paste
Oil 1tbsn
2 tbsp. fried onion paste
3onions chopped
3 tomatoes chopped
2 tbsp. fresh cream
1 tsp. garam masala
1tsp turmeric powder
1 tsp. coriander powder
Oil to fry

  • Shallow fry chaps in oil till brown and boil them in water for 5 minutes. Strain and keep aside.
  • In another wok heat oil. Add onions and sauté for 2-3 minutes. When onions turn pink, add ginger-garlic paste and all the masalas except garam masala.
  • Saute it for another 4-5 minutes on low flame. Add tomatoes. Cook tomatoes for 4-5 minutes till masala is cooked and fat separates. Add fried onion paste and cream. Add garam masala.
  • Add chaap to masala and simmer for another 5 minutes on low flame. Add 1/2cup water if desired. Garnish with chopped green chillies.