Wednesday 14 September 2016

Litti Choka

Traditional dish from the state of Bihar and Jharkhand, Litti chokha needs no introduction.
Litti is quite similar to Rajasthani Baati in appearance, but it has a stuffing made up sattu mixed with spices and condiments. Litti is usually served with aloo ka chokha or with the mix of aloo baingan ka chokha. Some people also like to have litti with mutton curry. 

For more traditional recipes from different Indian states click on the links given below

For Litti
  • 2 cups Wheat Flour
  • 1/2 tsp Carom Seeds
  • 1/4 cup clarified butter/ghee
  • 1/4 tsp. Baking Soda
  • Salt
  • Water as required to knead the dough
  • 1 cup sattu/ roasted channa powder
  • 1 medium sized onion finely chopped
  • 1/2 tsp ground black pepper
  • 2 green chilies finely chopped
  • 1/4 cup finely chopped coriander leaves
  • 1/2 inch long chopped ginger
  • 4-5 minced garlic
  • 1/2 tsp Carom Seeds
  • 1/2 tbsp red chilli pickle
  • Salt to taste
  • 1 tbsp lemon juice
  • 1 tbsp mustard oil
For the outer covering:
  • Knead stiff dough using all this ingredients and let it rest for 15 mins
  • Take lemon size portion and make 8-10 balls of equal size

For the Filling:
  • In a bowl mix all the ingredients listed under stuffing, if the mixture seems dry, add little water. The texture should be crumbly.
  • Take the dough ball in your palms and make a small poori or chapati.
  • Add 2 tsp. of filling in middle of each poori, cover the filling by wrapping the dough around the filling on all sides, make sure the filling is not coming out.
  • Shape it round like a ball.
  • Preheat tandoor for 5 -10 mins and keep litti in tandoor and cook till done
  • Alternatively preheat oven at 180 degree Celsius and cook baatis for 15-20 mins or till done.
For Chokha

  • 2 medium-sized boiled potatoes
  • 2 medium sized brinjals 
  • 3 medium-sized tomatoes
  • 4-5 garlic cloves minced
  • 2-3 finely chopped green chillies
  • 1/2 inch piece of ginger grated
  • 2 medium sized onions finely chopped
  • 1 tbsp finely chopped coriander leaves
  • 2 tsp mustard oil
  • Salt to taste

Roast brinjal and tomatoes on the gas stove on medium flame from both the sides until it becomes soft.Peel of the burnt skin of the brinjal and tomatoes.Boil potatoes remove the skin In a bowl, add boiled potatoes, brinjal along with garlic and tomatoes and mash everything together using your hands or potato masher. Now add chopped onion, coriander leaves, ginger, salt, green chillies and mustard oil. Mix everything well. Garnish it with some fresh coriander leaves .Chokha is ready
For Serving:
Dip hot litti in clarified butter/ghee, serve with Chokha and green chutney.

Friday 9 September 2016

Paneer Jalfrezi

Paneer Jalfrezi is a quick stir fry cottage cheese preparation tossed along with carrots, bell peppers, onions and tomatoes.
Make this restaurant style Paneer Jalfrezi when you have sudden guests at home.
Ready in a jiffy, it tastes absolutely delicious with naan, paratha or just steamed rice.

For more paneer/cottage cheese recipes click on the links below
Sesame paneer
Dum Paneer Kali Mirch
Sunhera Paneer
Kadhai Paneer
Paneer peda
  • 200 gms cottage cheese (cubed or fingers)
  • 2 medium sized onions sliced
  • 3 tomatoes pureed
  • 1/2 tbsp ginger garlic paste
  • 1/2 cup carrot cut into long strips
  • 1/2 cup capsicum cut into long strips
  • 3-4 baby corns sliced (optional)
  • 2 tomatoes cubed
  • 1 tsp cumin seeds
  • 1/2 tsp nigella seeds
  • 2  dried whole red chillies
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 1 tsp garam masala powder
  • 1 tsp kasuri methi 
  • 2-3  tbsp oil
  • Few twigs of coriander leaves to garnish

Prep time: 15 minutes
Cook time: 20 minutes
Yields: 4 servings

  • Heat oil in pan, shallow fry the cottage cheese fingers until golden brown.
  • Drain cottage cheese on an absorbent paper and keep aside.
  • In the same pan add cumin seeds, nigella seeds and whole red chillies.
  • When the seeds splutter add the sliced onions and cook till they turn translucent.
  • Next, add ginger garlic paste and saute till fragrant.
  • Now add the sliced vegetables, salt and half a cup of water and cook for 4-5 minutes.
  • Add tomato puree and cook till the rawness of the tomatoes is gone.
  • Now add the dry spice powders and cook for 2 minutes.
  • Next add cubed tomatoes and cottage cheese and cook for a minute on low flame.
  • Top it with crushed kasuri methi and garam masala powder.
  • Garnish with fresh coriander leaves, serve hot.
  • I paired it with fresh steamed rice and minty lacha paratha and it was absolutely delicious.

Wednesday 7 September 2016

Peanut butter banana chocochip muffins

Got over ripe bananas in your kitchen, don't see them as waste next time. Use them to make these super healthy, moist, whole wheat flour muffins with the added goodness of peanut butter and flax seeds are perfect start for a healthy day.

For more healthy recipes click on the links given below:
Baked urad dal kachori
Wheat flour soup
Oats rosemary crackers
Fig and flaxseed crackers
Oatmeal and apple muffins

  • 2 ripe bananas
  • 1/3 cup peanut butter
  • 1/3 cup honey
  • 2/3 cup yogurt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon powder
  • 1 tbsp flax seed powder
  • 1/4 cup powdered sugar
  • 1 cup all purpose flour/maida
  • 3/4 cup whole wheat flour
  • 1/4 cup chocolate chips
  • 1/4 cup  chopped roasted peanuts
  • few drops of vanilla extract


  • Preheat oven for 10 mins at 180 degree C
  • In a big mixing bowl mash bananas with the help of a spoon,
  • Add peanut butter, honey and yogurt to the mashed bananas and mix well till everything is incorporated.
  • Sift the dry ingredients; all purpose flour, wheat flour, flax seed powder, baking powder, baking soda and all into an another mixing bowl.
  • Next add the wet ingredients into the sifted flour.
  • Add chocolate chips, roasted peanuts and vanilla extract, fold the mixture gently.
  • Grease the muffin tray or line it with cupcake liners.
  • Pour the batter into these liers.
  • Bake for 15-17 minutes at 180 degree c
  • Let them cool for 10-15 minutes and invert them onto a wired rack.

Punjabi Chole

Happiness lies in cooking your family's favourite food, chole was one of the first successful recipe I ever cooked. I remember my brother asking to save some for his next day's office dabba <3 and mom dad enjoying the food with sweet smiles on their face. Being a Punjabi kitchen Chole bhature, chawal, naan, paratha, is a frequent affair at my house just like any other punjabi household. A Punjabi kitchen can never be complete without this spicy, tangy and aromatic chickpea preparation.


  • 1/2 kg kabuli channa soaked overnight
  • 1 tea bag
  • 2 med onions ( puréed)
  • 5-6 cloves garlic
  • 1 inch piece garlic
  • 2 green chillies
  • 4 tomatoes puréed
  • 1/2 tsp cumin seeds
  • 2 cloves
  • 1 mace
  • 1/2 inch piece cinnamon
  • 1 big cardamom
  • 2 green cardamom
  • 1 bay leaf
  • 1 tsp Degi mirch
  • 1 tsp coriander powder
  • 1 tbsp dry mango powder
  • 1 tsp channa masala
  • 1 tsp garam masala
  • Salt as per taste


  • Boil kabuli channa in pressure cooker till 4-5 whistles or done with a tea bag,discard tea bag after opening pressure cooker.
  • In a wok heat 2-3 tbsp oil,add cumin seeds, when the seeds start to splutter add bay leaf, cloves, cardamom,cinnamon, mace and sauté for a minute. 
  • Add onion paste, ginger garlic paste, cook till it leaves the raw aroma and changes colour to golden brown. 
  • Add tomato puree, cook till oil leaves sides. 
  • Add degi mirch, coriander powder, salt, dry mango powder, salt and cook for few mins. 
  • Add boiled channa along with 1 cup of water, let it cook on medium flame for 10-15 minutes. Switch off flame. 
  • Sprinkle garam masala and garnish with fresh coriander leaves.
  • Serve hot with rice, naan or paratha.

Tuesday 30 August 2016

Dhaniya masala Soya chaap

Soya chaaps are very popular and easily available in most of the North Indian states.
Packed with proteins these are highly nutritious are considered equivalent to a non veg dish.
Some time back I posted a snacky version of soya chaap which is also very famous among the street food lovers....soya chaap tikka see recipe here.
Today I'm sharing a very delicious style of cooking these chaaps in an aromatic fresh coriander based gravy.

  • 1/2 kg frozen soya chaap 
  • 2 medium sized onions (paste)
  • 3-4 big tomatoes (pureed)
  • 1 tbsp green chilli, ginger garlic paste
  • 1/2 cup fresh coriander leaves paste
  • 1 tsp cumin seeds
  • 2 black cardamom (badi elachi)
  • 1 bay leaf (tej patta)
  • 2-3 cloves (laung)
  • 1/2 cinnamon stick (dal chinni)
  • 5-6 black peppercorns (sabut kali mirch)
  • 1 mace (javitri)
  • 1/2 tsp degi mirch powder(red chilli powder)
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 2 tsp dry roasted cumin seeds
  • Salt to taste
  • 3 tbsp beaten curd
  • 2-3 tbsp fresh cream plus extra for garnishing
  • 4-5 tbsp oil
  • 1/2 cup water


  • Thaw soya chaap sticks for 5-10 mins in lukewarm water, if you are using dry chaap sticks soak them in water for at least 5-6 hours before using.
  • Make slits/cuts in the chaaps using a sharp knife keeping the chaaps intact to the stick. (You can cut them into small pieces too)
  • In a wok heat oil add, cumin seeds, after the seeds splutter add rest of the whole spices and saute for a minute.
  • Next add green chilli and ginger garlic paste, saute for a minute.
  • Add onion paste and cook till golden brown.
  • When onions are cooked add tomato puree and coriander leaves paste and cook till oil separates from the sides.
  • Next add all the dry spice powders and cook again for a minute.
  • Add beaten curd, simmer the flame and keep stirring.
  • Add soya chaaps and water and let it cook for 20-25 minutes.If you are using the dry chaaps prefer to pressure cook till one whistle( adjust the seasonings if required)
  • Add fresh cream and mix well.
  • Garnish with onion rings and coriander leaves and fresh cream.
  • Serve hot with naan, paratha, kulcha or rice.

Thursday 7 July 2016

Ooey Gooey Brookies

So brookies are the in thing these many pictures and recipes of brookies coming across, and that made me tempted to try them, I mean who would not get tempted to try this sinful mesh-up of fudgy brownies and crunchy cookies. Isn't it always better to double the fun in a single recipe, who likes to settle for one when you can get two-three or may be four ;) in a single dessert...The more...the merrier :)

Let's get started with the recipe.
So I went easy with the recipe, made my brownies with a box mix of Betty Crocker's fudgy brownie mix. You can use your favourite recipe or use a box mix, totally upto you.

For the brownie:
  • 1 pack of prepared box mix of fudgy brownies.
  • 50 gms chocolate chips (get them here)
For cookie dough:
  • 1 1/2 cup All purpose flour/Maida
  • 1/2 cup unsalted butter, softened
  • 1/2 cup white sugar
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3-4 tbsp Milk, at room temperature
  • 50 gms chocolate chips

Preparation time : 15- 20 minutes + 45 minutes resting time
Baking time : 40 mins approx
Yields : 6-7 brookies
Kitchen equipments required: 2 mixing bowls, wired whisk, electric beater, rolling pin, baking pan, a silicon spatula, non stick baking spray or oil, aluminium foil or parchment paper.

For the cookie dough:

  • Preheat oven at 180 degree c for 10 minutes.
  • Cream butter and sugar until light and fluffy.
  • In a bowl whisk together flour, baking powder and salt, add butter and sugar mixture, vanilla extract and milk, knead into a soft dough.
  • Fold in chocolate chips.
  • Cover the dough with cling wrap and refrigerate for an hour.
  • Meantime, prepare the brownie mix as directed.
  • Line your baking pan with and aluminium foil, grease it with baking spray.
  • Pour the brownie mixture in the pan, spread evenly with a silicon spatula.(Get the pan here)
  • Sprinkle chocolate chips over the top.
  • Bake at 180 degree C in a preheated oven for minutes.
  • Roll the cookie dough with a rolling pin and spread it over the half baked brownie batter cover with an aluminium foil and back into the oven.
  • Bake for another 30 minutes. (Do check by inserting a toothpick stick for the required doneness, since I like my brownies little gooey and fudgy so total of 40 minutes was perfect for me)
  • Let the brookies cool completely in the pan before cutting slices.
  • Pair them with your favourite vanilla ice cream or dunk them into your milkshake or enjoy them like will love them :)

Monday 4 July 2016

Soya chaap tikka

Spicy, tangy 'soya chaap tikka' which is favourite street food of "SAADI DILLI". So many 'thele walas' in Delhi and other North Indian cities sell these marinated pieces of 'soya chaaps' grilled over charcoal giving it smoky flavour. A Vegetarian alternative for chicken tikka, these 'chaaps' have a chewy and meaty texture. High in protein these 'soya chaaps sticks' are readily available in supermarkets in dry or frozen form.

For more street food recipes click the links below:

So let's get started with the recipe.
  • 200gm frozen soya chaap
  • 2 Tablespoons Butter
  • 1/4 Cup chickpea flour (Besan)
  • 1/2 Cup hung curd 
  • Salt as per taste
  • Kashmiri Red chilli as per taste.
  • 1 tsp garam masala
  • 1/2 tsp kasuri methi
  • 1/2 Tbsp Ginger garlic Paste
  • Juice of one lemon.
  • 1 tablespoon Mustard oil
  • 1 Teaspoon Turmeric Powder.
Other ingredients to serve
  • Lemon wedges
  • Sliced onions
  • Mint coriander yogurt dip


  • Thaw soya chaaps in lukewarm water and cut into pieces, remove the stick
  • On a low flame heat a skillet and add butter into it.
  • Add Gram flour, stir it continuously till it  gets aromatic, and take it off the flame.
  • Add the roasted gram flour in a mixing bowl, now add hung curd, Kashmiri red chilli, Garam masala power, Kasuri Methi , Ginger Garlic paste, lemon juice, turmeric powder, salt and mustard oil and make a paste of this mixture.
  • Add soya chaaps in the mixture and marinate it for about an hour.
  • Now arrange the marinated chaap pieces in skewers.
  • Grill  for about 35-40  minutes at 180 degree C.
  • Rotate them in every 5-6 and minutes and apply some butter.
  • Serve them hot with mint, coriander and yogurt dip and some spicy onion lachha and lemon wedges :)

Friday 1 July 2016

Oatmeal & Apple muffins with cinnamon & coffee

Call them breakfast muffins or breakfast has all the goodness of fiber, vitamins, minerals and proteins. A single muffin will fill you with your bowl of oats, daily dose of fruits and of course- your morning coffee ! So why the hassle of making different things when you can get all of them in just one muffin.

For more recipes with oats click the following links:
Oats & Rosemary crackers
Flaxseeds & oats crackers
Mocha cookies
Veggie pops
Poha ladoo
Nutella and white chocolate chip cookies

Let's get started :)
  • Oats: 1 cup
  • Whole wheat flour: 1 cup
  • Sugar:3/4th cup
  • Coffee: 1 tbsp 
  • Baking powder: 1tsp
  • Baking soda: 1/2 tsp
  • Cinnamon powder: 1/4 tsp
  • Oil: 100 ml
  • Milk: 1 cup(make sure the batter is not too runny or too thick)
  • Few drops of vanilla extract
  • Apples: 2 medium sized
  • Plums: 4-5

Preparation time: 10-15 minutes
Baking time : 20 minutes
Yields: 8 muffins


  • Preheat the oven at 180 degree C for 10 minutes.
  • In a mixing bowl sift together whole wheat flour, oats, coffee powder, baking powder,baking soda, powdered sugar, cinnamon powder 
  • Add chopped apples into the dry ingredients.
  • Add oil, milk and vanilla extract to the sifted flour and fold gently. (Do not over mix)
  • Pour this batter into your greased muffin tray or muffin molds.
  • Top it with some chopped plums.
  • Bake for 15-20 minutes at 180 degree C.
  • Let them cool for 10-15 minutes and invert onto a wired rack.

Ready to serve :)

Looking for some more cakes and cup cakes recipes. Click the below links.

Earl grey & mint leaves eggless cake
Eggless chocolate cake
Caramel filled cupcake
Earl grey & orange tea cupcakes

Friday 24 June 2016

Dum paneer kali mirch

Raise your hand if you are a cottage cheese lover, I can have it almost everyday and I try to make different variations every time. Dum paneer kali mirch is one such paneer preparation which is most loved by my family. In this preparation cottage cheese is slow cooked in dum to infuse the flavours and aroma  of black pepper and other condiments in its rich creamy gravy.
For more cottage cheese recipes click the links below.
Sesame Paneer
Sunehra Paneer
Dhabe wala kadhai paneer
  • 200 gms cottage cheese (cubed)
  • 2 medium sized onions (paste)
  • 1/2 tbsp ginger garlic paste
  • 2-3 green chillies
  • 7-8 whole black pepper
  • 1/2 inch piece cinnamon stick
  • 3-4 green cardamom
  • 4-5 cloves 
  • 1 bay leaf
  • 1 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1 tsp degi mirch/red chilli powder
  • 1 tsp black pepper powder
  • salt to taste
  • 3 tbsp beaten curd
  • 3-4 tbsp fresh cream
  • 1 cup of water
  • Oil: 2 tbsp 
For garnishing:
Some chopped coriander leaves

Preparation time: 10 mins
Cooking time: 25-30 mins
Serves: 4 

Directions :
  • Heat oil in a heavy bottomed pan, add cloves, bay leaf, cardamon, cinnamon stick and whole black pepper, when they become fragrant add onion paste and cook till it browns, next add ginger garlic and green chilli paste and cook for a minute.
  • Now simmer the flame, add beaten curd to it, mix well and cook for 2-3 minutes
  • Add all the dry spice powders and cook for a minute.
  • Now add fresh cream, cottage cheese cubes along with water, simmer the flame and seal the pan with aluminium foil and top it with a lid.
  • Let it cook for 12-15 minutes. 
  • Switch off the flame, adjust the seasonings and garnish with some fresh coriander leaves.
  • Serve hot with chapati, paratha, tandoori roti or rice.

Thursday 16 June 2016

Monsoon Magic (Ramadan special drink)

Ramazan is the ninth month of the Islamic calender and is observed by Muslims worldwide as a month of fasting to commemorate the first revelation of the Quran to Muhammad according to Islamic belief. This annual observance is regarded as one of the Five Pillers of Islam (source : Wikipedia)
So when I saw my fellow blogger friend Shaheen Ali from Spoonforkandfood Ramzan special post I fell in love with the rituals performed during this holy month.....fasting from dawn until sunset, performing prayers together, discipline, self control, charity and everything that makes you a better human being :)
And that inspired me to do a Ramazan special post ( heartfelt thanks to Muzammil Shaikh for answering all my queries patiently:) )
So these long fasting hours especially during Indian Summers dehydrates your body, and the need of having plenty of liquids, drinks and juices at the time of Sehri and Iftari becomes all the more important.
Here's my Monsoon Magic.....when the tanginess of mangoes blend with the sweetness of litchi, it certainly creates a magic :) A perfect thirst quencher and ideal during fasting days.

Special thanks to my friends Manot Kaur and Sumeet Verma for the beautiful images :)

  • 3-4 Raw mangoes
  • 2-3 tsp roasted cumin powder
  • 2 tsp black salt
  • Back pepper powder to taste
  • Salt to taste
  • 1 cup Sugar or to taste
  • 15-20 crushed mint leaves
  • 2 cups water

Other ingredients:
  • 3 packs of litchi juice
  • 2-3 Tbsp soaked basil seeds
  • Few mint leaves
  • Lemon slices

Preparation time: 15-20 mins
Cook time: 20-25 minutes
Kitchen equipments required: Pressure cooker, sauce pan, mixing spoons
Yields: 5 servings.

  • Wash mangoes and pressure cook till 2-3 whistles.
  • Remove the peel and take out the pulp
  • In a saucepan add water, mango pulp and cook along with sugar and spices for 5-6 minutes.
  • Add mint leaves and switch off the flame.
  • Let the mixture cool.( This is a basic Aam panna recipe, if you want to be more experimental with flavours do check my Aam panna and Kala khatta granita recipe here)

Add 2-3 tbsp of panna concentrate in a glass, next add a tbsp of soaked basil seeds and fill the glass with some litchi juice,stir well and add some ice cubes.
Garnish with mint leaves and a lemon slice.
Serve chilled.

Tuesday 14 June 2016

Oreo & Nutella Cakepops

Making cake pops is such a fun.....crumbling, kneading, rolling,dipping and setting I just enjoyed every bit of the process....more so because I used all my favourite ingredients to make these adorable looking bite sized cakes dipped in silky smooth chocolate. If you have a sweet tooth you will enjoy these cakesicles as much as I did.


  • 150 gms Oreo sandwich cookies (minus 2 cookies, because I ate those :p )
  • 130 gms pack Britania chocolate cake ( if you are making your own cake follow my eggless chocolate cake recipe
  • 100 gms Nutella (for more recipes from Nutella click on these links Nutella Fantasy No bake cookiesGary-the snail)
  • Few drops of vanilla extract
  • 50 gms melted white/dark chocolate (approx)
  • Candy Sticks
  • Sugar Sprinkles
  • Break the cookies into two pieces ( And trust me, It is not at all a crime if you accidentally lick the cream from one or two cookies)
  • Add the cookies into a food processor and pulse until there are no large chunks of cookies left.
  • Pour the crumbs into a big mixing bowl.
  • Next crumble your cake using your hands.
  • Now add crumbled cake, nutella and vanilla extract and mix it all together using your hands until fully incorporated.
  • Add a spoon of milk if required, basically you should be able to roll the dough into a ball easily.
  • Cover the dough with a plastic wrap and refrigerate until firm.
  • Divide the dough into 10 equal parts and roll into smooth crack free balls.
  • Cover a baking tray with a parchment paper/ baking sheet and place the cake balls on it.
  • Wrap
  •  the tray with a plastic wrap and refrigerate for 2-3 hours.
  • Melt the chocolate in a double boiler.( it should be enough so you can submerge the cake balls easily into the melted chocolate)
  • Dip one end of the candy stick into the melted chocolate and insert carefully into the cake balls.
  • Put the cake balls in refrigerator for 15- 20 minutes to set.
  • Dip cake balls carefully into the chocolate until covered.
  • Swirl and gently tap the balls so the excess chocolate drip off. 
  • Decorate the pops with sprinkles while the chocolate is still wet. It will harden quickly.
  • Put the pops back into refrigerator to set.
  • You can further decorate your cake pops with ribbons and some other fancy stuff or just enjoy them like this only. :)

Saturday 11 June 2016

Sesame Paneer

Who does not like cottage cheese and when it is cooked in rich and creamy sesame seeds based gravy, it just tentalizes your taste buds...more taste, more health and more fun :)

For more cottage cheese recipes click on the following links:
Sunehra Paneer
Dhabbe wala kadhai paneer
Instant Paneer Peda
Malai Kofta


  • 200 gms paneer/ cottage cheese 
  • 2 medium sized onions (chopped) 
  • 3 tomatoes (chopped) 
  • 7-8 garlic cloves 
  • 1/4 inch piece ginger
  • 2 green chillies 
Dry spices:
  • Salt to taste 
  • Red chilly powder to taste 
  • 1/4 tsp Turmeric powder 
  • 1/4 tsp Coriander powder 
  • 2 tsp kasuri methi 
  • 1/4 tsp Kashmiri wadi masala/ garam masala 
Whole spices:
  • 1 tsp cumin seeds 
  • 1 bay leaf 
  • 2 black cardamom. 
  • 4-5 green cardamom 
  • 2 cloves 
  • 1/4 cinnamon stick 
  • 1/2 tsp fennel seeds 
Other ingredients
  • 15-20 cashews 
  • 3 tbsp roasted sesame seeds 
  • Pinch of orange colour( optional ) 
  • Skimmed milk 1/2 cup 
  • Water 1/2 cup 
  • Oil 2 tbsp
  • In a non stick pan heat oil, add cumin seeds, when they start to splutter add rest of the whole spices. 
  • Next add ginger, garlic and green chillies, and sauté for few minutes. 
  • Now add chopped onions and cook for 5-7 minutes, next add chopped tomatoes and cook till they are soft and mushy, switch off the flame and let the masala come to a room temperature. 
  • Soak cashews in water for 10-15 minutes 
  • Now add the cooked masala in a blender, add soaked cashews, sesame seeds and grind it to a fine paste using little water. 
  • Strain the paste using a steel strainer for a smooth lump free gravy. 
  • Add the gravy to a non stick pan, now add all the dry spices except the garam masala, cook for 2 minutes, add water and milk and a pinch of orange colour and let it come to a boil. Add cubes of paneer, and crushed kasuri methi, simmer the flame and cook for 2-3 minutes. Switch off the flame add Kashmiri wadi masala/ garam masala. 
  • Garnish with sesame seeds and fresh coriander leaves. 
  • Serve hot with naan, parantha, or roti.

Thursday 9 June 2016

Assorted Chocolate spoons

Try this easy and fun filled recipe and be the hero of your party

Ingredients :
  • 250 gms White cooking chocolate
  • Disposable spoons 
I have used here Nutella, peanut butter, sticky toffee sauce and basic chocolate ganache for filling.
You can use other fillings too

For Nutella ganache:
  • 1/2 cup Nutella 
  • 1/2 cup chocolate chips/ chopped cooking chocolate
  • 1/2 cup cream 
  • Few chopped cashews (optional)
  • In a heavy bottomed pan add cream until bubbles start to form, switch off the flame, next add Nutella and chocolate chips and stir gently till completely incorporated, add chopped cashews and stir till you get nice smooth and shiny ganache. 
  • Refrigerate for 15 mins before you use it.
  • Meanwhile melt white chocolate in a double boiler or in a microwave.
  • Now pipe Nutella ganache in the centre of the disposable spoon, refrigerate for 5-7 minutes. 
  • Coat with melted chocolate, decorate it with confetti and allow it to set in fridge for 5-7 mins. 
For basic chocolate ganache: Use the same directions as written above, only skip Nutella and double the quantity of chocolate

For peanut butter filling:
  • 2 tbsp peanut butter
  • 1/2 tbsp unsalted butter
  • 1 tbsp honey 
  • 2 tbsp confectioners sugar.
  • Heat everything together on a low flame for 2-3 mins. Allow it to cool before using. 
  • Rest of the procedure is same as mentioned for Nutella ganache 
For sticky toffee sauce :
  • 1 cup sugar
  • 2 tbsp water 
  • 1/2 cup heavy cream
  • 3 tbsp butter unsalted 
  • 1/4 tsp salt 
  • 1 tsp vanilla extract 

  • In a heavy bottomed pan combine sugar and water, cook on medium heat till the mixture comes to a boil, continue to cook for 7-10 minutes till you get a dark Amber colour. 
  • Tilt your pan occasionally to get even colour. 
  • Switch off the flame, add in cream, butter, salt and vanilla extract, whisk together everything with a wired whisk. 
  • Allow it to cool completely before using. 
  • Place the caramel sauce in the centre of the spoon and dip it in a bowl filled with melted chocolate, and keep it in refrigerator for 5-7 minutes, decorate it with sugar sprinkles.