Sunday, June 5, 2016

Chilli Garlic Paneer


A simple yet tasty starter that can be relished...
If your a garlic and spicy lover then this is so so so perfect to you.


1.5 cup paneer
7 large garlic cloves
1 tsp vinegar + some water to make paste
5 - 6 kashmiri red chilies(seeds removed)
1 tsp sugar
salt as needed
1 tbsp oil
coriander leaves for garnish


Soak the chillies in warm water for 30 mins.

Blend together garlic, chilies (seeds removed), sugar, salt and vinegar with 2 to 3 tbsp water.

Add the ground masala to the paneer and let it marinate for 1 hour or overnight.

Add a tsp of oil to a pan and add the marinated Paneer to it and saute till the edges of Paneer is slightly browned and the raw smell of the masala is gone.

Garnish with coriander leaves.
Serve hot.


I used my airfryer for making this, added the Paneer to the airfryer basket without preheating and cooked for 12 - 15 mins at 180.


*Can use normal red chillies too, but the kashmiri chillies give nice color to the dish.

*If you want a spicy version of this dish, don't remove the seeds from the chilli.

Saturday, June 4, 2016

Magic Jell-O Mousse


Kids favorite... Treat for eyes and the tastebuds...
Can be put together within 20 mins and the happiness in the kids eyes will make you satisfied...
Not only kids but even adults can't resist from eating this...
The best part is the magic that happens after letting it sit in the refrigerator...
Have fun...


2 - 80gm pack of Jell-O
250 ml Whipping Cream
40gm Sugar


Boil 1.5 cup water and mix both the Jell-O pack and sugar till dissolved, add 2 cups cold water and keep aside.

Whip the cream until nice and fluffy.

Mix the cooled Jell-O mixture to the whipped cream and mix till combined, this mixture will be thin and watery.

Pour the mixture in to glass bowls or serving glasses.

The mixture will separate beautifully into 3 layers and colours.

Chill for 8 hours or overnight night.

Serve chilled...

Thursday, March 31, 2016

Aloo Oats Tikki


Hello all...

How about some aloo tikki with some added benefits of oats in it?  Yes today morning while talking to my mom she gave me a recipe for this aloo oats tikki...

In the eve I was making them as it sounded good...


4 medium size potatoes (boiled, peeled and mashed)
1/2 - 3/4 cup Oats (coarsely powdered)
1 onion chopped finely
1 green chilli finely chopped
3/4 cup Corriander leaves chopped
1/2 tsp Chilli powder
1/2 tsp Garam masala
1/2 tsp chat masala
Salt to taste
Oil for shallow frying


Add all the ingredients and mix thoroughly.

The mixture will be little hard and dry, keep mixing for some time to get them all together.  Don't add water.

Make a ball with little of the mixture and then flatten between the palms.

Heat a pan with some oil and shallow fry both the sides till it's golden and crispy.

Serve them hot with sauce.

Tuesday, March 22, 2016

Hibiscus Syrup


Hey there...

The summer is almost there and we often find ourselves searching for something cold to drink but most of the time we end up opening a bottled drink which is filled in with some unknown "Alien" names in the ingredients list...

Why not spend a few mins to make this healthy and refreshing drink which can be served hot or cold and tastes great either ways... I would say it's worth spending the time.

Below I am attaching a picture with the benefits of hibiscus...


30gm Dried Hibiscus
1 cup sugar
1 litre water
1 tsp citric acid granules


Pour water into a pot and boil, add the sugar and citric acid and let it boil for 10 mins.

Add the dried hibiscus to the boiling water and let it simmer in slow flame for another 5 mins.

Switch off the heat and let the mixture sit covered till completely cooled.

Strain the hibiscus. Pour the syrup in a glass container and store in fridge for 2 to 3 months.

To make a drink add 1 part of the syrup to 3 parts of water,  squeeze a slice of lemon and serve hot or cold.

Can add some mint leaves while serving.

Friday, March 18, 2016

Sourdough Paneer Tikka Pizza


I am kinda addicted to this sourdough baking and yesterday I felt like trying out some sourdough pizza but I was not able to fine out any recipe that convinced me...  And my search continued till late night... Finally I found out the convincing recipe for my favorite website of cultures for health.

I altered the recipe a tiny bit and here is the results...


1-1/2 cups fresh sourdough starter*
4 to 5 tablespoons oil,
1 teaspoon salt
1-1/4 to 1-3/4 cups flour


Mix together the fresh sourdough starter, one tablespoon of oil, the salt and 1-1/4 cups of flour.

Add more flour, a little at a time, as needed to form a pizza dough consistency.

The amount of flour needed will depend on the hydration level of your sourdough starter (the flour-to-water ratios used when feeding the starter).

Allow the dough to rest for 30 minutes as it will be easier to roll out. (It won't rise significantly)

Preheat the oven to 260C.

Roll the dough out into 1/8" thick circle using a minimum amount of flour to prevent sticking.

Bake the crust for approximately 7 minutes.

Remove the crust from the oven and brush on the remaining oil to prevent the toppings from soaking into the crust and making it soggy.

Reduce the oven temperature to 220C.

Add the sauce and desired toppings and bake the pizza until the crust browns and the cheese melts.


I took 120gms of unfed starter from the fridge in the morning and fed it with 120gms of flour and 120gms of water.
After 10 hours the starter was active and ready to use.

For Topping:

Cottage cheese/paneer cubes
Chilli powder 1 tsp
Garlic powder 1/2 tsp
Onion powder 1/2 tsp
Garam masala 1/4 tsp
Salt to taste

Mix everything together and place it over the base smeared with sauce and half of the cheese sprinkled.

Spread the other half of cheese on the top and bake.

Thursday, March 3, 2016

Butternut Squash Sourdough Pancakes


Hello all...
Recently I made some baked veggies and from that I had half of butternut squash left over in my fridge, so thought of using it to make some pancakes.

When i searched my files I was not able to find any so was going thru my FB and found a post from my friend Elena, she was the one who shared me some sourdough starter too...

But that was a regular pancakes but I wanted to make them with some sourdough so I started making my own recipe...

The results were super awesome.
It's easy, healthy, tasty, fluffy and colorful...

I made a double batch of these and am storing them...

I think this is a better way to get some veggie in to the kids...  They just love it.


250 gms sourdough starter (inactive, from fridge)
250 gms water
250 gms wheat flour
*2 cups butternut squash (roasted and mashed)
2 eggs
1 tsp salt
3 tbsp sugar
1 tbsp baking soda


*Roasting Butternut Squash:

I used 1/2 an squash and cut it into quarters and roasted in a preheated 350 f/180 c oven for an hour.

Let it cool and peel the skin and add to the blender. Blend till nice and smooth.

For the pancakes:

Take the sourdough starter from fridge and add the flour and water to it,  mix well and let it sit in room temperature for 2 hours.

After 2 hours the starter should be bubbly and active.

Add the salt, sugar, eggs and mashed butternut squash to the active starter and mix well till combined.

When your ready to make the pancakes add the baking soda and mix well, now the batter will be really fluffy and light.

On a heated pan pour 1/4 cup of batter and let it cook for 30 seconds or till you see bubbles on the surface, flip to the other side and cook for another 30 seconds or till done.

Serve warm with some maple syrup or and side of your choice.

*They freeze well.
*The butternut squash can be replaced with pumpkin puree too.
*Feel free to add any kind of flavouring of your choice.

Monday, February 29, 2016

Brazilian Carrot Cake


This is a very famous cake made in Brazil... Normally they serve this cake with chocolate sauce topped.

This cake was there in my to do list for quite a long time. Today all of a sudden I felt like baking something as its been a long time since I baked a cake and not only that I thought of making something for my daughters lunch box.

To be honest this cake came out with an unexpected texture and that too in a very short time and very less mess...

Let's get to the recipe...


340 gms carrot (2-3 large carrots)
125 gms apple (1 large)
1/2 cup oil
10ml/2 teaspoons vanilla extract
260 gms all-purpose flour or wheat flour
10gms/2 teaspoons baking powder
Pinch of salt
4 eggs at room temperature
250-300 gms white sugar


Preheat oven to 350 degrees F (about 180 degrees C). Grease a cake pan and dust with flour.

In a blender, add the carrot, apple, oil, eggs, sugar and vanilla together very well until the mixture is smooth.

Shift the mixture to a large bowl, sift the flour and baking powder.

Using a whisk or spatula, mix the mixture of blended carrots and flour together. (Please, do not overbeat).

Pour batter into the prepared pan.  Bake for about 40 minutes or until a toothpick inserted in the center comes out clean.

Let cool completely on a wire rack. Unmould and serve.

Decorate as desired.

You can also serve this cake plain or dusted with powdered sugar or topped with chocolate sauce.


Tuesday, February 23, 2016

Andra style tomato pickle


Recently my neighbor sent me some tomato pickle and it was super yummy...  So couldn't resist myself from asking for the recipe...

Actually I didn't bother to ask for the recipe until her pickle got over...  Lol

So yesterday got the recipe and today here it is...  I love the taste and color of it...


Tomato 1 kg
Tamarind 100gms
Chilli powder 2 tbsp (adjust to taste)
Coriander powder 2 tbsp
Salt to taste
Mustard seeds 4 tsp
Fenugreek seeds 1tsp
Dry chilli 2 broken
Oil 10 tbsp


Roughly chopped the tomatoes, mix the tomatoes, tamarind and salt. Let it sit overnight or for 4 hours.

By this time the tomato would have released water and the tamarind will be nice and soft.

Add this mixture to the blender and grind it till smooth.

Meanwhile add the mustard seeds and Fenugreek seeds to a pan, dry roast till they smell good. Let it cool and grind to a powder and set aside.

Add oil to a pan and add the broken dry chilli to it and fry till they turn brown.

Add the tomatoes paste to the pan and add chilli powder, coriander powder, mix well and cook covered for 15 -20 mins.

By now the mixture will be nice and thick like a paste,  add in the mustard and Fenugreek powder and mix well.

Check for salt. Let it cool and store in an airtight container in the fridge.

Stays good for a long period. 

Monday, February 22, 2016

No Knead Sourdough Bread


Hello everyone,
        I have been busy with my ferments and other food style changes....

About 3 months back I started my journey of fermented foods. When i tried to include healthy option in my food I came across the health benefits of fermented foods and now in this 3 months period my kitchen has transformed into a mini laboratory where I try out different fermentation process and till now I have had success in all my trials...

Currently I have my Milk kefir, water kefir, kombucha, kvass, lacto fermented veggies and recently started with my sourdough which I got from a friend...

I am not good at baking breads but when I read about the benefits of sourdough bread I couldn't resist myself so finally started baking them, but initially I was not able to  perfect texture and taste of the bread as it was sour and hard... And I didn't like to knead the dough for a long time so was trying out different methods...

I started experimenting with the ratio between flour, water, starter and time... Finally today when I was experimenting I got the perfect bread loaf which was very similar to the store bought breads...

The speciality of this bread is it's not time consuming as its a no knead bread...
All I do is 10 mins in the morning and another 10 mins in the evening that's it...

Now am baking almost every day and getting the perfect bread...

So here I am with you to share my recipe...


150gms of active starter
500 gms flour
300 gms water
8 gms sugar
8 gms Salt

Butter (optional)


Mix everything together and leave it on counter for 6 hours, covered.

Now the dough will be a sticky mass.
Shift the dough to a floured surface and spread it with your hands into a rectangle shape.

Then roll from one end to the other to make  a log and place it in the loaf tin let it sit on the counter for 2nd rise for 3 - 4 hours.

Preheat the oven to 220 c.
Place a small oven proof bowl with some water. (this will help the crust to form slowly)

Bake for 15 mins at 220 c then reduce to 200 c and bake for another 15 mins.

Remove from the oven and let it cool for 5 mins in the pan.

Now remove from the pan, rub some butter on the crust to get a softer crust(optional) and place the loaf in the cooling rack for atleast an hour or until completely cooled.

Slice with a serrated knife and enjoy...

Friday, January 29, 2016

Pickled Eggs


This is a repost of my same old pickled eggs...  I don't know how they got deleted from my blog but today when I was searching for it.. It was gone...  So am
re-posting it again...

These pickles eggs are my all time favorite... They are so so so tasty and healthy as the same time...


2 cups regular vinegar
1 cup water
1 tsp salt
1 tsp pepper
1 tsp dry mustard
1 tsp pepper corns
1 tsp fenugreek seeds
1 bay leaf

3 green chillies
1 dozen hard boiled eggs ( I used quail eggs)


In large pot combined together all ingredients except hard boiled eggs and green chilli.

Bring to a boil and cook for about 5 minutes.

Put hard boiled eggs in jars.

Pour hot brine over eggs.

Put lid on tightly and let sit for at least 4 days refrigerated.

From the 5th day onwards it's ready to eat.

Saturday, January 23, 2016

Instant One Pan Pizza


How many of us have been struck with a sudden craving for pizza?

But if you want to make a pizza it takes few hours to make the base then baking etc etc etc...

Thru this simple hack you can happily crave for pizza anytime...

This instant one pan pizza can be ready to eat within 20 mins from start to finish...


1 cup wheat flour
2/3 cup warm water
Salt to taste
1 tsp yeast
1 tsp honey


Topping of your wish
1/4 cup pizza sauce
1/4 cup grated cheese


Mix the yeast, honey and warm water, set aside for 10 mins.

Take a non stick pan with lid, add the base ingredients and add the yeast mixture and mix well.

Spread the sauce over the wet base then add the toppings and then the cheese.
I used only cheese.

Keep the pan on low medium heat with closed lid and let it cook for 5 mins then slightly keep the lid open and cook for another 7 to 10 mins.

Remove from heat, cut into slices and serve hot and enjoy...

Thursday, January 21, 2016

Broccoli with Beef


The first time I had this combo of broccoli with beef was Singapore Universal Studios Panda express eat out. We loved the taste of it but unfortunately I don't cook much of red meat at home due to the high fat content in it, not only that... My daughter doesn't like the dark colored meat but this time when I went for groceries I thought of trying out the broccoli beef recipe.

Of course it was a struggle for me to get the meat inside her...  Haha.

Ingredients & Method:

Marinate the meat with,

1/2 tsp baking soda
1 tsp sugar
1 tbsp cornstarch
1 tbsp low-sodium soy sauce
1 tbsp water
2 tbsp vegetable oil
Salt to taste
500gms beef, sliced into thin strips

Whisk together the baking soda, sugar, cornstarch, soy sauce, water, and
vegetable oil in a large bowl.

Toss the meat with the marinade to coat. Cover and refrigerate at least 1 hour, then proceed below.

1/2 c low-sodium soy sauce ( if using regular, use 1/4 cup)
1/4 cup water
2 tbsp brown sugar
4 cloves garlic, minced
1 tbsp flour
1 tbsp white wine (optional)
3 tbsp vegetable oil
2 small heads broccoli, crowns only

In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry until smooth. Set aside.

In a large wok or saute pan, heat 2 tablespoons of the vegetable oil over high heat until smoking point.

Add broccoli and saute 3 minutes, stirring often. Transfer broccoli to a plate.

Reduce heat to medium-high.
Add the remaining tablespoon of oil to the hot pan.

Add the marinated meat and saute for few mins then add half of the sauce mixture and saute for 3-
4 mins more, stirring often, until the meat is cooked through and no longer pink.

Stir in the broccoli and remaining sauce. Saute 1 minute more.
Serve hot with some steamed rice.

Monday, January 18, 2016

Golden Paste / Milk


Hello everyone...
Winters are always pleasant and enjoyable with hot and warm things from the kitchen to cherish the evenings with hot hot Chai...  But Winters are when we often get sick with cold and cough,  especially when there are kids at home...

This is the time when the fresh turmeric roots will be on season and which is a great health defense created by nature, it's loaded with lots of anti-aging and anti-cancer properties... Not only these but the benefits of turmeric is lot more...

In Indian cooking we use turmeric powder in almost every dish we cook...  I read in an article that the dry chilli has the tendency to create cancer cells so that's the reason the turmeric is used in all dishes where the chilli powder is used... Am jus sharing, don't know if it's the true fact.

This golden paste is a traditional Ayurvedic recipe used to cleanse the liver and also used as a cure for the joint pains...
As I have added ginger too, this is going to keep you safe and away form all cold related illnesses this winter...

When I found fresh turmeric in the grocery store I was literally jumping in joy...
I got it and planted few in my garden, froze few roots and made this wonderful golden paste with some... But if you don't have access to the fresh roots don't worry this can be made with regular store bought turmeric powder too...


200 gms fresh turmeric or 1/2 cup turmeric powder
100 gms fresh ginger or 1/4 cup ginger powder
5 tbsp coconut oil or almond oil
Water to make a liquid


Peel and chop the turmeric and ginger.
Add them to the blender with enough water to grind into a smooth paste.


Add the turmeric and ginger powder with enough water to make a liquidy paste.

Add the mixture to a nonstick pan and keep stirring till the mixture becomes a thick and resembles a paste.

Remove from heat and add the coconut oil and mix well.

This mixture can be kept in a glass jar and stored in fridge for 2 weeks or can be frozen into cubes.

I prefer to freeze it in silicon chocolate moulds.

Once frozen remove from the moulds and keep in a ziplock, freezed.

I add 1 cube to my smoothies everyday or can be made warm golden milk.

I added 1/2 an apple, 1 slice of kiwi, 1/2 tsp golden paste, a pinch of fresh ground Pepper, dates syrup for sweetening and 1 cup of yogurt (kefir)  to make this smoothie.

For golden milk,  add 1/2 a tsp of paste or 1 frozen cube and fresh ground pepper to boiling milk, add sugar or honey to taste and serve hot.


Adding a pinch of fresh ground pepper makes the effect of golden paste 100 time more beneficial.

Be careful as this mixture tends to stain anything that comes in contact with it.

I used fresh turmeric and ginger, my blender and my hands were stained for 3 days.