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

The most simple chicken curry ever!

This is one recipe that was made very often at home when I was a child. It is simple,easy to make but taste absolutely delicious.

It takes hardly 5-6 ingredients


500 gms chicken legs

15-20 cloves of garlic chopped (the more garlic the better)

2 green chillies choppes

1 tsp of cumin seeds

1 tbsp of ginger garlic paste

1 tsp of turmeric powder

salt and pepper to taste.


  1. Start off by cleaning the chicken well and then applying salt to taste,ginger garlic paste and turmeric powder. Set aside. You can marinate this or use it straight away.
  2. Chop the green chilies and garlic.
  3. In a pan heat 2 tablespoons of ghee and add the cumin seeds.When they crackle, add the garlic and green chilies and saute for sometime.
  4. Then add the chicken and fry on a low flame turning on both sides for 10-15 minutes. The chicken should sear and fry well. Add some pepper and give it a good stir.
  5. Then add 1 cup of hot water and cover and cook for a further 15-20 minutes until the chicken is done.
  6. Taste best with rice!

Simple chicken curry
Apply turmeric powder,salt and ginger garlic paste

Simple chicken curry
Heat 2 tbsp of ghee and crackle a tsp of cumin seeds. Then add chopped garlic and green chilies. I chopped one green chilly and kept one whole to reduce the spiciness

Simple chicken curry
Add the chicken and fry for 10-15 minutes turning on both sides

Simple chicken curry
Add a cup of hot water and cover and cook for another 15-20 minutes till done

Chicken Skewers

Tried out the urban platter cajun spice seasoning!

While browsing through Amazon,something I do almost everyday, I came across this spice mix by the brand urban platter and after reading almost 5 star reviews on it, I decided that I had to try it.

So what I used in this recipe was 500gms of boneless chicken legs, that I washed ,cleaned and cut into strips, to which I added 4 teaspoons of this spice mix.

You do not need to add anything else besides this,even salt as this seasoning already has salt added to it.

I then put them on bamboo skewers and baked them in the oven for 40 minutes.

The result turned out like restaurant style chicken skewers. This spice mix was something different and unlike any of the run of the mill spice masalas you get in the indian stores.

The only gripe with this was that it was a little on the spicy side and I found it to be a little too hot even for someone like me who loves their spice.

So the next time I try it I would add 3 teaspoons instead of 4.

Urban Platter Cajun Spice Seasoning
Marinated chicken legs(boneless) overnight with cajun seasoning

Urban Platter Cajun Spice Seasoning

Urban Platter Cajun Spice Seasoning
Baked at 180C for 40 minutes. Check after the 30 minute mark if they are done

Chicken and Veg Casserole

Chicken Casserole

This is a one pot meal that would be perfect for Thanksgiving! It is hearty,filling and loaded with veggies and protein


3 boneless chicken legs

6 medium tomatoes

8-10 garlic cloves

1 medium onion

200gms mozarella cheese

pizza mix or italian mix to taste

salt,pepper to taste

1 tsp of red chilly flakes

1 cup of pasta uncooked

1 zucchini

200 gms button mushrooms


  1. Start by chopping the zucchini and mushrooms
  2. Deseed the tomatoes and cut them into rough chunks. Puree them in a food processor
  3. Chop the garlic and onion
  4. In a saucepan add a tbsp of butter( I used the garlic butter from Amul) and add the garlic to the pan. Once the garlic becomes golden brown add the onion and fry till the onion turns translucent.
  5. Add the chopped zucchini and mushroom and saute for 8-10 minutes.
  6. Add the tomato puree and let it come to a boil, simmer for 5 minutes. Add a tbsp of pizza mix and the chilly flakes.
  7. Season the boneless chicken legs with salt and pepper and fry them in a pan till it gets lightly brown on both sides. We only want to seal the chicken here.
  8. Add the chicken pieces to the tomato and veg mixture along with half a cup of water and salt and pepper to taste.
  9. Cover and cook on a low flame for 40 minutes.
  10. After that take the boneless chicken legs out and shred them into tiny pieces. Add them back into the saucepan.
  11. Boil a cup of pasta as per package instructions and drain. Add this cooked pasta to the saucepan
  12. Grate the 200 gms of mozarella cheese and add this to the saucepan as well. Give it a good mix and let the entire mixture cook on a low heat for 2-3 minutes.
  13. Put in a casserole dish and bake in the oven for 10-15 mins at 180C.
  14. Your delicious bake is ready.

Chicken Casserole
  Chop up an onion and around 10-12 garlic cloves  

Chicken Casserole
Chop up one medium zucchini and 200 gms of white button mushrooms     

Chicken Casserole
Chop and deseed 6 medium tomatoes and puree with a tsp of sugar and salt to taste

Chicken Casserole
Add a knob of butter to a saucepan and saute the onions and garlic till the onion turns golden brown

Chicken Casserole

Chicken Casserole
Add the tomato puree and a tbsp of pizza seasoning and let it cook on low flame for 5 minutes

Chicken Casserole
Add the zucchini and mushrooms and mix for 2 minutes

Chicken Casserole
Sear 3 boneless chicken legs on both sides and season them well with salt and pepper

Chicken Casserole
Add the boneless chicken legs to the saucepan and cover and cook on a low-medium flame alongwith half cup of water for 45 minutes


Chicken Casserole
Remove the chicken after 45 minutes and shred into small pieces. Add the pieces back into the saucepan

Chicken Casserole
Grate 200 gms of mozarella cheese and set aside

Chicken Casserole
Mix in the boiled pasta to the pan

Chicken Casserole
Add in the grated cheese and stir everything in till well incorporated

Chicken Casserole
Put in a 9 by 13 inch casserole dish and bake with a foil covering it for 15-20 minutes

Chicken Casserole

Chicken Casserole
This is perfect even the next day as leftovers!

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.



Vegetable biryani recipe

What do you do when your hungry,open your fridge door and see that you only have a couple of carrots, a zucchini and some babycorn?

Why make some vegetable biryani, of course!

This vegetable biryani is a simple,hearty meal that you can throw together in just one pot.

With the exception of the time it takes you to dice a few vegetables, this is quick and easy to make.

Start by chopping one large zucchini, 2 medium carrots and 200gms of babycorn.

Vegetable biryani recipe Vegetable biryani recipe

Chop up two large red onions.

Vegetable biryani recipe

In a utensil heat up two tbsp of ghee and add whole spices like cinnamon sticks, peppercorns, cloves, green cardamon and a tsp of cumin seeds. Fry for 1 minute.


Add a tbsp of chopped green chilly, ginger and garlic and fry till the garlic turns golden brown.

Vegetable biryani recipe

Add the chopped onions and fry till the onions turn translucent.

Vegetable biryani recipe

Add the carrots and babycorn and fry for 5 minutes. Add a tsp of salt at this stage and stir well

Vegetable biryani recipe

Add the zucchini, half a green bell pepper(capsicum) and a chopped tomato. Mix well and fry on a low flame for another 5 minutes.

Vegetable biryani recipe

Now add a tsp of turmeric powder, 1 tsp of red chilly powder, 1 tsp of garam masala powder and 3 tsp of biryani masala/pulao masala. I added the Everest brand biryani masala.

Vegetable biryani recipe

Fry this well for 3-4 minutes.

I then added half a cup of curd and a handful of pudina/mint leaves. Don’t skip the mint leaves as it adds that yummy ‘biryani’ flavour.

Vegetable biryani recipe Vegetable biryani recipe

Since I am going two be using two measures of rice( each measure is a 200ml glass), I will be adding 4 measures of water to the utensil and bringing it to the boil. Add salt to taste at this stage.

Vegetable biryani recipe

Add the rice once the mixture comes to a boil. I added two measures of rice.

Vegetable biryani recipe

Once you add the rice, taste for salt and cover the utensil. Let the flame be high for 5 minutes. Then reduce the flame to low till you see bubbles appear in the rice. This should take another 5 minutes. At this point switch off the flame. Let the biryani rest for atleast 15 minutes before opening the lid and serving.

Vegetable biryani recipe

Vegetable biryani recipe




Throw together a pizza

This is a recipe for when you don’t want to order those caloric filled pizzas and want to make a ‘healthier’ version at home.

Its also a great way to utilise any leftover roast chicken or veggies.

I started by sauteeing around 200gms of white button mushrooms, 1 onion and a green bell pepper in a tbsp of butter. I  first sauteed the mushrooms and when they released water, I added the onion and bell pepper and cooked them through.

Homemade pizza Homemade pizza

Homemade pizza Homemade pizza

I used two store bought pizza crusts and added a thin layer of store bought ketchup and a mix of chilly ketchup.

Homemade pizza

I then added a generous sprinkling of pizza spice mix or oregano mix which is readily available in most supermarkets. I topped both the pizza bases with the sauteed vegetables, roasted chicken and cheese. I used a cheese cube for each pizza.

Homemade pizza  Homemade pizza

Homemade pizza

Bake in the oven at 180’c for 15 mins.


This recipe is truly delicious and way better than ordering or calling for a pizza!

Its easily customizable, you can pretty much put any topping you like!






At home we have always had a standard way of making dal and never with a tadka!

Just make a ‘bagar’ of jeera,mustard seeds, green chilly,onion,tomato and curry leaves and cook the dal in one pot. No putting a ‘tadka’ to the dal.

Now don’t get me wrong, while this method turns out delicious(check out blog post), I was bored and ready to try on something new and thankfully I came across this particular recipe for dal watching a youtube video.

This recipe is a gujurati dal recipe and it turned out tasting great, slightly on the sweet and sour side which was something different.

Do try it and let me know what you think!

I started out my washing and soaking 1/3rd cup of dal.

Gujurati dal recipe

I pressure cooked this with 4 parts of water, 1/2 tsp of turmeric powder and a tsp of salt for 3 whistles in a pressure and let the pressure release on its own.

Gujurati dal recipe

I then set aside a tsp of cumin seeds, 1/2 tsp of mustard seeds, 1 dry red chilly, a pinch of hing(asafoetida). Hing mimics the flavour of ginger-garlic as no ginger and garlic will be added to this recipe. Chop one medium tomato

Gujurati dal recipe

In a small utensil or tadka pan, I heated 2 tbsp of ghee and once it was heated up, I added the cumin seeds, red chilly and mustard seeds.

Gujurati dal recipe

Once the cumin seeds started crackling, I added half a tsp of turmeric powder, 1/4 tsp of hing, 1/2 tsp of red chilly powder, and a pinch of pepper powder. After ten seconds( make sure the flame is low and the spices do not burn) add the chopped tomato,8-10 curry leaves and 1 tbsp of jaggery powder. Fry for 2 minutes.

Gujurati dal recipe Gujurati dal recipe

Add the mixture to the dal and give a good stir. Adjust for salt.

You can add a bit of coriander leaves at this point although I did not.

Gujurati dal recipe

Sprouted Kala Chana recipe

Black gram or kala chana is a much more heartier version of chickpeas. It has a comparatively higher fibre content and a higher nutrient value, not to mention it is tastier too!

The way I like to make these is to sprout them! So what I do is, I soak the beans overnight and then rinse them the next morning and place the beans in a colander for around 24 hours.

Sprouted beans are tender and healthier than their non sprouted version.

This is what the beans look like once sprouted.

Kala Chana Recipe

The recipe I use to make this is very simple and it’s more of a dry beans recipe.

I start off by chopping one onion and around 10-12 garlic cloves.

Kala Chana Recipe

I heat up 2 tbsp of ghee in a pressure cooker and add a tsp of cumin seeds and let them crackle. I then add the garlic and let it turn golden brown before adding the chopped onion. Saute the onion till it turns translucent. To this I add a half tsp of turmeric powder and 1 tsp of everest kitchen king masala. I find that this imparts great flavour.

Kala Chana Recipe Kala Chana Recipe

Kala Chana Recipe Kala Chana Recipe

Saute the masala for 30 secs. Then add the sprouted kala chana and 1 and a half tsp of pink himalayan salt. Stir well and add 1 cup of water.

Kala Chana Recipe Kala Chana Recipe

Kala Chana Recipe Kala Chana Recipe

Pressure cook for 3 whistles on low flame. Switch the flame off and let the pressure release naturally before opening.

Kala Chana Recipe

Enjoy! I urge you to try this recipe, it truly is delicious.

Kala Chana Recipe

Vegetable and Pasta bake

This is an all in one meal! Its a more amped up version of your classic Mac and cheese.

Its loaded with mushrooms, cauliflower, boiled eggs and gluten free spinach pasta for a healthier kick.

Start by sauteing mushrooms and 1 medium onion in 1 tbsp of butter.


Vegetable bake


Vegetable bake


Vegetable bake

Cut a medium cauliflower into small florets and cook it in a half cup of water till the cauliflower becomes soft. Season with salt

vegetable bake

Boil 6 eggs to the hard boiled stage. Cut into halves and season with salt and pepper

vegetable bake

Cook one cup of pasta as per packaged instructions. Here I added the pasta to boiling, salted water and simmered for ten minutes, then drained.

vegetable bake

Now for the most important part, that is the rue.

Take 3 tbsp of butter and let it melt in a pan. Keep the flame on low to medium. Add 3 tbsp of flour(maida flour) and saute for 2 minutes stirring well till the raw smell disappears. Add 3 cups of milk. Add the milk 1 cup at a time stirring well after each addition to insure that there are no lumps.




Simmer for ten minutes till you can draw a line at the back of the spoon and the sauce holds the line.Meaning it should be thick enough that its not runny.

At this stage turn the flame off and add a cup of grated cheese. Here I have grated 3 amul cheese cubes. Stir this in till the cheese is melted. The sauce will thicken even more after this.


Mix the cooked pasta, sauteed mushrooms and cauliflower in the sauce and stir till well incorporated.

Arrange in a 9 by 13 inch glass baking dish and place the cut hard boiled eggs on top. Sprinkle the top with breadcrumbs and bake at 180 C for 25 mins.