Sunday, January 25, 2015

Chatpata Paneer

This is one of the lovely and quick recipe which I found in the blog  Shwet's Sizzling Wok...she is a very good friend of mine whom i met in food group and she has got such wonderful collection of recipes please do visit her blog for more lovely recipes....Here is the one which i found really simple and tastes awesome ...I ended up having as a sandwich filling it was Awesome !!...So do try this and leave in your feedback :)


1 and 1/2  Cup Cubed Paneer

1 /2  tsp coriander powder

1/2 tsp haldi

1 tsp chilli powder

1/2 tsp chaat masala

1 tbsp yogurt

1 tsp roasted and crushed kasoori methi

1/4 tsp cumin seeds

2 tsp oil

1/2 tsp lemon juice

salt to taste

Coriander leaves for garnishing


  1. Heat oil in a nonstick kadai, put cumin seeds and add coriander powder, turmeric and chilli powders and saute for a min till the masala gets cooked . Now add  yogurt amd cook till it leaves out oil completely .
  2. Then put paneer pieces and lightly toss till it is mixed completely 
  3. Lastly add kasoori methi and mix lightly so tht paneer doesn't break .
  4. Finally add lemon juice, chaat masala and toss.
  5. Garnish with coriander leaves. Serve as a side dish for chapathi or as a sandwich filling...its yumm!!

Tuesday, January 20, 2015

Temple style Rasam

Rasam is such a good comfort food...I always adore it with rice and papad......This is one of the best recipe which i learnt from my mom the thickness in this rasam is cause of ground tomatoes and this rasam can be done in  10 mins ....and tastes almost the same like temple style Rasam so many have tried and loved it goes the recipe for try this and leave in your feedback :) 


3 med sized Tomatoes (chopped)

1 & 1/2 tbsp coconut 

1 & 1/2 tsp coriander seeds

1 tsp urad dal

1/2 tsp pepper

8-10 methi seeds

generous pinch of hing asefoetida

1/4 tsp haldi / turmeric  powder

2-3 Red chilli ( I used Kasmiri /Bedagi)

2 tbsp coriander leaves

1 small seed side tamarind 

2  tbsp jaggery 

1 sprig of curry leaves + 1 sprig for tadka

1/2 tsp mustard seeds

2 tbsp coriander leaves + 1 tbsp for garnishing 

2  & 1/2 cups of water 

2 tbsp oil + 1 tbsp of tadka

1 red chilli 

salt to taste


  1. Heat oil add coriander seeds, methi, hing, urad dal ,pepper, red chillies,  fry well on very low flame till you get nice aroma and red chillies turn crisp. Now add in coconut, haldi, curry leaves and fry for 2 mins then add in 2 chopped tomato and fry well till tomato turns mushy and then add in tamarind and grind to a fine paste .
  2. Now in a wide pot add in 2 & 1/2 cups of water and put salt and 1 chopped tomato and bring in to a boil . Now add the paste , Jaggary and let it  boil well for about 3-4 mins.
  3. If you feel it's thick you can add more water.
  4. Now take a tadka pan add oil when hot add mustard seeds, when they start to pop add coriander leaves , 1 broken red chilli , curry leaves and pour on tadka.
  5. Now add more coriander leaves for garnishing.

Thursday, January 15, 2015

Chicken Shahi Kurma

This lovely recipe comes from Kini's Kitchen ...I have altered it slightly but this recipe is definetly awesome and a keeper...Thanks Nandini kini akka for sharing such an awesome recipe


1/2 kg chicken

5-6 tbsp oil

2 tsp gin garlic paste

2 sliced onion

1/4 cup cream

2 tbsp chopped coriander leaves

1/2 tsp haldi  (Turmeric powder)

salt to taste

For Brown onion paste

2 onion (sliced)

6 cloves of garlic 

1/2 tsp coriander seeds

2 tsp  Kashmiri red chilli powder (mild)

6-8  fried Bedagi (kashmiri) whole chillies

6-7 Almonds

2 tbsp cashews + few fried cashews for garnishing


  1. Chop chicken into 1 ' cubes and wash and keep aside.
  2. For Brown onion paste : Heat 3 tbsp oil add onion slices and fry till it turns brown be careful here not to burn them. Grind this along with coriander seeds, garlic, kashmiri red chillies (fried 1 tsp oil add little salt and fry chillies till they are roasted and keep them aside.), red chilli powder, cashews, Almonds to a fine paste.
  3. Marinate chicken with haldi , salt and leave it aside for 30 mins.
  4. In pan add 4 tbsp oil fry 2 sliced onion till they turn brown add gin garlic paste and fry till it oozes out oil.
  5. Now add brown onion paste and fry well covered till masala gets cooked and oil floats on top 
  6. Now add 1/2 cup curd (yogurt), 1/2 tsp red chilli powder and fry well till it gets cooked properly and then add chicken pieces and cover and cook till done and meat gets cooked.
  7. Add cream and mix well.
  8. Finally garnish with coriander leaves and fried cashews (opt). Serve with Rice it's Yummy !

Tuesday, January 6, 2015

Dhabha style Dal fry

There is nothing more comforting like dal and rice ...isnt it ? ......This one of the most simple yet so delicious dal...tastes so yummy its my fav every since I have tried it I  just love it with rice.....Yum!


1/2 cup red lentils (Red Masoor dal) + 1/4 cup Toor dal

1/4 tsp haldi (turmeric powder)

2 tbsp coriander leaves finely chopped + 1 tbsp chopped extra

1 tsp red chilli powder

4-5 red chillies

2 pinches of hing powder (asafoetida)

1 tsp cumin seeds

1 tbsp ghee + 1 tsp oil 

salt to taste


  1. Wash red lentils and pressure cook it with haldi, 
  2. Mash the dal well with a whisker. Add salt and 1 and 1/2 cup water and bring to a boil.
  3. Heat ghee and oil when it melts add cumin seeds, red chillies, fry for a min when cumin seeds sizzle add red chilli powder fry well and add this to dal.
  4. Now in oil fry 2 tbsp coriander leaves and add this to the dal as well .
  5. Mix well . Garnish with finely chopped coriander leaves.
  6. Serve with Rice....Simply Heavenly !!!