Paneer is a staple dish at home and this is a recipe that is made often because I can amp it up with peas, carrots or mushroom or whatever vegetable I have on hand. Its a mild and tasty gravy. I normally use a paneer masala powder instead of garam masala and that works well too.

Recipe source: Matar Paneer


200 gms cottage cheese/paneer cubed

200 gms packet of frozen peas

2 medium carrots chopped into bite sized pieces

1 cup water

1/2 tsp cumin seeds

1/2 tsp turmeric

1/2 tsp red chilly powder

1 tsp of garam masala/paneer masala

1/2 tsp sugar

salt to taste

1 tbsp of kasuri methi

Ingredients to be ground into a paste:-

3 medium tomatoes

1 medium onion

1 green chilly

1/2 inch ginger

8-10 cloves of garlic

2 tablespoons chopped coriander leaves

10-12 whole cashews

4-5 peppercorns

2-3 cloves

1/2 inch cinnamon stick

1 tsp coriander seeds


  1. Start by grinding the ingredients to a fine paste. I used very little water.
  2. Lightly fry the paneer till a little golden brown in a tsp of oil.
  3. Heat 1 tbsp of ghee
  4. Add the cumin seeds and fry for 30 seconds till they splutter
  5. Add the ground masala paste and fry on a low/medium flame for 10 minutes or so till the oil separates.
  6. Add all the dry spice powders and stir well for another 2-3 minutes.
  7. Then add the peas and carrots and stir well. Add the cup of water along with salt and sugar to taste.
  8. Cover and cook till the vegetables are done. This should take 15 minutes.
  9. Add the paneer cubes and stir well. Simmer for 5 minutes. Finally, add the dried kasuri methi leaves and stir well.
  10. Serve with rotis or jeera rice
Matar paneer
Grind all ingredients to a fine paste. Use little water
Matar paneer
Lightly fry the paneer in a tsp of oil till it gets nice and golden
Matar paneer
Chop carrots and wash peas. I used frozen peas
Matar paneer
In a tbsp of ghee, crackle half a tsp of cumin seeds
Matar paneer
Add the ground paste and stir for 10 minutes till the oil seperates. Then add the dry spice powders
Matar paneer
Add the cooked vegetables and stir well. Then add a cup of water and cover and cook on a low flame till the veggies are tender
Matar paneer
After adding the water, add a tbsp of kasuri methi as well. This gives the gravy good flavor
Matar paneer
Add the paneer once the veggies are cooked and mix lightly. Cover and cook on a low flame for another 5 minutes
Matar paneer
Your delicious paneer gravy is ready to eat! Best served with chapati or jeera rice

Goan Recheado Masala Recipe

This is a very famous masala that every goan family will probably have their own version of! It is mostly used to apply to seafood while frying.

It is sweet,spicy and tangy at the same time.


Recheado Masala

11 kashmiri chillies( these chillies aren’t too spicy and impart a nice red colour)

3-4 cloves

2 one inch pieces of cinnamon

3 green cardamon

12-15 small cloves of garlic or use 8 big cloves

1/2 tsp cumin seeds

1/2 tsp turmeric powder

4-5 peppercorns

1 onion fried till golden brown

1 ball tamarind(a tbsp of tamarind paste)

1 tbsp vinegar

4 tbsp of sugar

salt to taste


1.Start by chopping up an onion and frying till golden brown.

2. Cut the top off the chilies and cut each chilly in half. Wash them well around 2-3 times. Allow most of the seeds to wash off.

3.To a grinder or blender, add the chilies and all the rest of the ingredients, including the fried onion. Add the sugar and salt along with some water, around 5-6 tbsp of water and grind to a smooth paste.

4. After this put the ground masala back into the same pan you fried the onion in and let the masala come to a boil for around 2-3 minutes. Keep the flame low.

5. Store in a sterilized, airtight container in the fridge. This should keep for around a week

Goan Recheado masala recipe
Fry one onion till golden brown

Goan Recheado masala recipe
Add the chilies and all the rest of the ingredients to the grinder including 1 tbsp of vinegar, 1 tbsp of tamarind and 5-6 tbsp of water to emulsify it into a fine paste. Add the onion to this mix as well.

Goan Recheado masala recipe
Put this paste back on the pan for a couple of minutes on low flame

Green Chilly Pickle

That special touch at the side of every Indian plate is pickle.

Home made pickle recipes that have been passed down from generations are some of the things that need to be cherished!

This recipe is an instant green chilly pickle recipe that  slightly veers on the sweet side with a subtle amount of spice. This recipe is a staple at home and one that you definitely want to keep handy in your fridge!

I started off with 500 gms of big green chillies which I deseeded, roughly chopped and then minced very fine with the help of a chopper.

Green chilly pickle Green chilly pickle

Green chilly pickle Green chilly pickle

I then added a tbsp of rock salt, 1 tsp of amchur powder(dry mango powder) and 2 tsp of turmeric powder and gave it a good mix.

Green chilly pickle Green chilly pickle

Chop up a handful of garlic. This really depends on your personal preference. I added quite a bit of garlic because I like it garlicky. Finely chop a thumb size amount of ginger.

Green chilly pickle Green chilly pickle

Heat up 1/2 cup of oil in a pan till it starts smoking. Turn the flame off and add 1 tsp of black mustard seeds, 1 tsp of methi seeds(fenugreek) and 1 tablespoon of mustard dal(sansav dal).

Green chilly pickle

The mustard seeds should start crackling in a minute.After a minute add the chopped ginger and garlic and around 20 small curry leaves. Turn the flame back on and fry the garlic till it turns golden brown

Add the minced chillies to this.

Green chilly pickle Green chilly pickle

Fry this for 5 minutes and then add 1/2 a cup of sugar and 1/2 a cup of white vinegar. I used the brand Chings chilli vinegar. Keep frying on a low flame for at least 15 to 20 minutes. The oil should float on top and the chilly mixture should attain a jam like consistency.

Green chilly pickle Green chilly pickle

Green chilly pickle

Adjust for salt and sugar. I found that 1/2 a cup of sugar was the right amount but it all depends on the spiciness of the chillies. So start with a little less than 1/2 a cup and then add a bit more depending on your liking.

Let the mixture cool and store in a sterilized glass jar. Keep refrigerated.



Paneer curry in a hurry

What else can I say about Paneer except that I love it! I usually prefer to make paneer at home and the recipe that I almost always make with home made paneer is paneer bhurji but this store bought fresh paneer was equally good and I decided to make a quick and easy paneer gravy to go with it.

I started by lightly browning the paneer with very little oil just so that it gets a nice golden colour. This makes it look very appetizing as well.

Paneer curry, cottage cheese gravy

In a pan I added a chopped onion, 2 chopped medium tomatoes, half a green chilly, 10 small cloves of garlic and a cup of water and let this come to a boil and simmer for ten minutes.

Paneer curry, cottage cheese gravy


I let this mixture cool down and pureed it into a fine paste.

Paneer curry, cottage cheese gravy

In a pan I heated two tbsp of ghee and added half a tsp of cumin, two cardamon, small piece of cinnamon and two cloves and fried the whole spice for 30 secs.

Paneer curry, cottage cheese gravy

I added one chopped onion and sauteed till translucent.

Paneer curry, cottage cheese gravy

To this I added half a tsp each of turmeric powder, chilly powder, cumin powder and coriander powder and fried the spices for a minute.

Paneer curry, cottage cheese gravy Paneer curry, cottage cheese gravy

I added the puree to this and cooked it down on a low flame for 5 minutes.

Paneer curry, cottage cheese gravy

I then added half a cup of water and a tsp of garam masala, tsp of sugar and salt to taste(about 1 and a half tsp) and mixed well. I then added the paneer pieces and covered and cooked on a low flame for ten minutes.

Paneer curry, cottage cheese gravy Paneer curry, cottage cheese gravy

I finally finished it off by adding a tbsp of kasuri methi. I recommend not skipping this step as it adds amazing flavour to this dish. Serve hot with parathas or chapatis.

Paneer curry, cottage cheese gravy




Jeera rice is my favourite rice dish to make. I love the taste of cumin and the addition of peas adds to the health factor of this dish.

I used 1 cup of the the 24 mantra organic sonamasuri rice which I picked up from my local supermarket. This rice is supposedly gluten free.

jeera rice recipe

I then chopped two onions

jeera rice recipe  jeera rice recipe

I heated two tbsp of ghee in a vessel and added two tsp of cumin seeds.

jeera rice recipe

Allow the cumin seeds to splutter and then add the chopped onions.

jeera rice recipe  jeera rice recipe

After the onions turn translucent add the peas and saute for 5 mins.

jeera rice recipe

Then add two cups of water( for 1 part rice add double the quantity of water)

jeera rice recipe jeera rice recipe

Once this comes to a rolling boil, add the rice in and cover and cook on a medium flame. When holes appear in the rice put on low flame for two minutes.

jeera rice recipe  jeera rice recipe

jeera rice recipe

Then turn the flame off ,keep covered  with lid. I added a clothe over the lid with a weight on top to prevent the steam from escaping.

jeera rice recipe

Let this sit for around ten minutes.

Your rice is ready. Enjoy with some yummy pickle!

jeera rice recipe   jeera rice recipe


Sprouted moong bhaji

We all know that sprouts are very good for health and this recipe is made at home atleast once a week. It is simple to make with a preparation time of less that 20 minutes.Don’t be fooled by its deceptive simpleness. It turns out so delicious that you will want to keep trying this out again and again.

I used a readymade packet of moon sprouts that is fairly wasy to come by. This is available at most supermarkets in India.

Start by washing your sprouts well. Chop a small onion, a few cloves of garlic and 1 inch piece of ginger. I chopped a couple of green chillies in half. I used 8-10 curry leaves.

sprouted moong recipe   sprouted moong recipe

sprouted moong recipe

In a pressure cooker add a tbsp of ghee(clarified butter). When this heats up crackle a tsp of cumin seeds. Add the chopped ginger,garlic, green chillies and curry leaves. Fry till the garlic turns golden brown. Add the onion and saute till it turns translucent. Then add 1/2 tsp of turmeric powder.

sprouted moong recipe  sprouted moong recipe

Then add the washed sprouts to this and salt to taste( I added a tsp of pink himalayan salt) and 1 tsp of everest kitchen king masala and stirred for a couple of minutes.

sprouted moong recipe

Add around half to 3/4 cup of water and cover the pressure cooker and cook on a medium flame for 3 whistles.( which should take less than 5 minutes)

Turn the flame off and let the cover be till the steam escapes naturally.

sprouted moong recipe





Khichdi-my perfect comfort food

This recipe is one I have made countless times and once you make it, it will be something that you will keep making again and again.



The khichdi used here was a packet I ordered from satvyk foods. It turned out tasty however there were a few rice grains that had the husk on them which were still a little undercooked. Even though, would definitely purchase this again. I would probably soak the mixture for longer.

Normally I use a 50:50 ratio of basmati rice and masoor dal.


I used 1 and a 1/4 cup khichdi mix. Washed this well and soaked for about 30 minutes

khichdi rice mix

Then I chopped two medium onions, 10 garlic cloves, 1 inch piece of ginger, 1 green chilly and 1 tomato.

chopped vegetables     chopped vegetables

In a vessel, I heated two tablespoons of ghee and once the ghee turned hot I added 1/2 tsp of jeera, 2 cloves, 2 green cardamon, 1 bay leaf, 3 peppercorns, 1 inch piece of cinnamon and fried this for about a minute.

sauteed whole garam masala

To this I added the chopped green chilly, ginger and garlic and fried till the garlic turned golden brown.

ginger garlic green chilly

I added the chopped onions and sauteed till they turned translucent.

khichdi recipe

After the onions turned translucent, I added a chopped tomato and cooked that till it became soft

khichdi revipe

khichdi recipe

I added a tsp of turmeric powder and fried for a minute.

khichdi recipe

After this I added 2 and a half cups of water and brought this to a rolling boil. Add two parts water to one part of rice.

khichdi recipe

Bring this to a rolling boil and add the drained khichdi mix.

khichdi recipe

Stir this in and add 1 cup of coconut milk and salt to taste. I added around 2 tsp of salt but this is completely as per your preference.

khichdi recipe

Cover and cook on a medium flame till bubbles appear in the rice mixture. At this point turn the flame to low and cook for a further 2-3 minutes. Then cover the vessel with a cloth and put a heavy weight on top and let it sit for about 10-15 minutes. Your khichdi is ready to serve.