Kadai Paneer


Kadai is a kind of wok which is similar to the chinese wok.  Cooking the paneer (cottage cheese) in masala in the Kadai gives the dish its name Kadai Paneer.  This dish can be made both dry or with gravy.   This spicy and tangy dish gets its flavors from the roasted kadai masala and tastes very good with naan, roti and rice.

What you need

250 gms Paneer (cottage cheese) cubed

1 medium bell pepper julienned

1 tsp ginger garlic paste

2 medium onions finely chopped

4-5 tomatoes pureed

2 tbsp cream (optional)

1 tbsp kasuri methi

1/2 tsp garam masala

salt to taste

Cilantro leaves for garnishing

2 tbsp oil

For Kadai masala

  1.  4-5 kashmiri whole chillies
  2. 5 tsp coriander seeds

How to make:

  1.  Roast the kadai masala(coriander seeds and red chillies) ingredients on a low flame till they turn aromatic.img_1568
  2. When the spices cool, coarsely grind them in a blender.


3.  Heat the oil in a pan and add the ginger garlic paste.  Saute for a couple of minutes and then add the chopped onions.  Stir well till the onions turn translucent.

4.  Throw in the ground kadai masala and mix well.  Now add the tomato puree and cook on a low flame, stirring from time to time.  Saute well till the oil leaves the side (about 7-8 mins).

5.  Add the bell pepper now and simmer on a low flame for 2-3 minutes.

6.  Add 1-2 cups water and salt and simmer the gravy for another 5 mins.  Add the paneer cubes and the kasuri methi and cook for another 2-3 minutes.  You can add cream now if you want to.  Mix it gently into the gravy.

7.  Sprinkle garam masala and cilantro leaves on the kadai paneer and serve hot with roti, rice or naan. Enjoy!



Easy Chana (Chickpea) Masala with no oil


This simple recipe requires no oil, no onions (only to garnish) and no tomatoes.  This cant get easier than that andyet be so healthy and delicious.  The cream chickpeas can be used as a filling for sandwiches and pitas apart from puri, kulcha, roti.  Do try it and you wil be hooked!

What you need:

2 cups white chickpeas or kabuli chanas

2-3 heaped tbsp chana masala

3 tsp  julienne ginger

3-4 slit green chilli

Black/rock salt to taste

1/4 cup chopped coriander (cilantro) leaves

How to make:

  1.  Soak the chickpeas/chanas overnight. Boil Chana with rock salt,  till soft in the pressure cooker.  Pressure cook 1 whistle on high, reduce heat and simmer for 15 minutes. Open pressure cooker after steam releases….Chana will be cooked through!

img_11472.  Now in the same vessel, add the chana masala and cook the chanas on slow heat stirring every 10-15 minutes.  Throw in the thinly sliced ginger and slit green chillies and stir well.

3.  After 30 minutes the chana should be cooked till the outer covering of the chana comes off and melts to form a smooth sauce! If water dries up before that you can add more water for cooking.

4.  Serve hot with a squeeze of lime and chopped onions.


Mushroom pepper fry


Mushroom pepper stir fry is an easy dish to make which goes well with bread, roti and rice.  This simple recipe gets its unique flavor from fennel (saunf).  My family loves it as it  uses both mushrooms and bell peppers which they really like! 

What you need:

200 gm mushrooms sliced

1 bell pepper sliced long

1 medium onion sliced long

1 tsp ginger garlic paste

5-6 Curry leaves

1-2 whole red chillies (optional)

1/2 tsp fennel seeds (saunf)

1/4 tsp mustard seeds

1/2 tsp coriander powder

1 tsp lemon juice

1/2 tsp pepper powder

2 tsp chopped cilantro (coriander) leaves

Salt to taste

How to make:

  1.  Heat oil in a pan.  Add mustard seeds.   Once they start spluttering add the curry leaves, fennel seeds and red chillies.
  2. Add the onions and saute till they turn pink.  Add the ginger garlic paste and stir for another 2-3 minutes.  Throw in the coriander powder and saute for another couple of minutes.


3.  Now add the bell peppers and mix well.  Cook for 3-4 minutes.

4.  Toss in the sliced mushrooms and salt and cook on medium heat till all the water evaporates from the mushrooms.  Now add the pepper powder.  Stir in the lemon juice and cook till everything has mixed well.

5.  Garnish with coriander leaves and serve hot with bread, chapati or rice.




Oats vegetable raita


Oats vegetable raita is a healthy, flavorful stand alone dish which is wholesome and nutritious.  Oats not only aid weight loss but are also beneficial in heart disease, diabetes and cholesterol. And yogurt is loaded with vitamins and proteins.  Oats vegetable raita is a great way to incorporate this wonderful ingredient with the goodness of yogurt to make a super food!  

What you need:

For 1 serving

1 cup yogurt

1 medium carrot grated

1 medium cucumber grated(squeeze the water out)

2 tablespoons oats

1/4 tsp mustard seeds

3-4 curry leaves

1 dry red chilli

1/4 tsp  black pepper

Salt to taste

How to make:

  1.  Beat the yogurt until smooth in a bowl.

image2.  In a pan, dry roast the oats till they turn slightly brown.  Grind them to a powder in the blender..

image3.  Add the powdered oats to the yogurt and mix well.  Stir in the grated carrots and cucumber, pepper and salt to the yogurt.

4.  Cut the red chilies into smaller pieces and dry roast in a small pan along with mustard seeds and curry patta.

image5.  Temper the raita with this and enjoy!



Broccoli with besan (chickpea flour)



I love Broccoli and am always looking for ways to make it Indian style!  I came across this recipe which combines besan or chickpea flour with broccoli and decided to try it.  The lightly spiced besan coats the broccoli florets and adds a nice texture and flavor to the dish.  Broccoli is full of vitamin C, dietary fiber and anti cancerous properties – a must to be included in our diet.  This tasty and simple dish goes well with bread, chapati and rice.

What you need:

1 medium Broccoli cut into bite sized florets

2 tbsp oil 

1 tsp minced garlic

1-2 green chilies finely chopped

1/2 cup Chickpea flour (besan)

1/8 tsp asfotida (Hing)

1/2 tsp cumin

 1/4 tsp turmeric powder

1/4 tsp cumin powder

1/2 tsp dry mango powder

1/4 tsp garam masala

1/2 tsp coriander powder

1/4 tsp red chili powder

Juice of 1/2 lemon

Salt to taste

How to make:

  1.  Heat 1 tbsp oil in a skillet.  Add asfotida and then the cumin seeds.  Once the cumin seeds start spluttering, add the minced garlic and green chilies.
  2. Add the broccoli florets to the pan along with salt.  Stir fry for 2-3 minutes and then cover and cook.
  3. In a separate bowl, take all the dry ingredients and mix well together along with 1 tbsp oil.
  4. Now evenly spread the mixture over the broccoli in the pan.   Also sprinkle some water and cover the pan and cook for 5 minutes. After 5 minutes stir the broccoli well and add lemon juice to taste.
  5. Serve hot with chapati, paratha or bread.  Enjoy!



Pomegranate Almond Chia Pudding




Start the day with a nutritional powerhouse of a breakfast! Simple to make and packed with nutrients is the pomegranate chia pudding with honey. This simple breakfast/dessert/snack recipe is loaded with antioxidants, fiber, omega 3, iron, magnesium, zinc, calcium and other vitamins. This no-cook, gluten free  chia pudding is filling and delicious and can also be topped with any fruit of your choice!

What you need:

1 cup unsweetened almond milk

1/4 cup chia seeds

honey to taste

few drops of vanilla essence

pomegranate seeds to decorate

slivered almonds to decorate

How to make:

1. Stir together almond milk and Chia seeds. Keep covered in refrigerated overnight.

2. Stir in honey and vanilla to the chia pudding.

3. Garnish with pomengranate seeds and slivered almonds. Enjoy!


Masala Baby Potatoes



I had been wanting  to make roast potatoes with Indian masalas when I came across this amazing recipe.   What makes this dish so special is the fresh ground spices which are added to it.  It was a big hit with my family and friends!  So here is the recipe.

What you need:

500 gms baby potatoes (you can also use 4-5 big potatoes)

1  tsp cumin seeds

Pinch of asfoetida (hing)

1 tsp dry mango powder (amchoor)

4 tbsp oil

salt to taste

1 lemon

For spice mix

1 tbsp coriander seeds

3-4 dry  red chillies

1/2 tsp cumin seeds

1 tsp  fennel (saunf)

1 tsp black peppercorn

How to make:

  1.  Wash the potatoes and boil in a pressure cooker till done.  Cool and peel and keep aside.
  2. Dry roast all the spices for the spice mix till they are light brown and fragrant. Once this mixture has cooled down, grind it finely and keep aside.
  3. Heat oil in a pan.  Add the cumin seeds and asfoetida.  Once the seeds crackle, throw in the potatoes and stir well.  



4.  Add the ground spices, mango powder and salt to the potatoes and toss well till the potatoes are coated with this mixture.  Cook till the potatoes turn crisp on the outside.

5.  Drizzle lemon juice on the potatoes and then garnish with cilantro and serve hot.  Enjoy with bread, paratha or puri!