Paneer Jalfrezi


Sudden guests at home and you obviously want to cook something super delish, this quick restaurant style Paneer Zalfrezi is good enough to impress your guests and have them wanting for more! 🙂
Paneer Zalfrezi is such a favourite, cottage cheese cubes cooked with other vegetables in a tomato based gravy. What makes it even more to savour onto is the fact that it’s not cooked in an overly rich gravy. Light on the tummy and lipsmacking to taste.


Usually capsicum and onions are used with cottage cheese for Paneer Jalfrezi but i used carrots also along with others. It goes perfect with roti, parantha or rice! We relished it with Laccha parantha though. 😉
Aren’t the pictures tempting you to make your own? 😛
Let’s get to the recipe, and when you try, don’t forget to keep me posted with the feedback and pictures. 🙂

Recipe :

Serves 4-6

Ingredients :
200 gms Paneer (Cottage Cheese)
2 medium sized onions
1 capsicum
2-3 large tomatoes
1 carrot
1 tsp ginger-garlic paste
2 tbsp oil
1 bay leaf
1/2 tsp cumin seeds (jeera)
1 tsp red chilli powder
1/4 tsp garam masala
1/4 tsp kitchen king masala
1/4 tsp turmeric
1/2 tsp coriander powder
1 & 1/4 tsp salt (adjust as per taste)
1 tsp sugar (optional)
2 tbsp fresh cream
handful of coriander leaves, for garnishing

Preparation :

1.Wash and peel the carrot, julienne them.
2.Wash and cut the capsicum lenght wise.
3.Peel and slice the onions.
4.Cut one tomato into small dices and puree the other two tomatoes.
5.Cut the cottage cheese length wise into batons. Add these batons to warm water for a minute just to soften them.

Method :
Take a pan and heat the oil, add cumin seeds and bay leaf. Now saute onions and add ginger-garlic paste when the onions turn rosy pink. Add capsicum and carrot and cook for 2-3 minutes till soft, cover the pan with a lid. Give it a quick stir and add chopped tomatoes and the puree and stir again. Add all the spices, chilli powder, garam masala, kitchen king masala, salt, turmeric powder and coriander powder. Cook the veggies with spices for another 2-3 minutes. Add sugar and stir. Add paneer batons and fresh cream and stir very gently so as to not break the paneer pieces. Cover and let it simmer for a minute. Switch off the flame and garnish with coriander leaves.
Serve it with your favourite bread or rice! ❤


Cook it for your friends and family or for yourself 😉 and tell me how many compliments did you get in turn! Happy Cooking. xoxo

Thank you for stopping by 🙂



Karonde Keri ka Achar


If not for the pickles, what would the paranthas do?? 😛
Just saying! As far as this one is concerned, i can actually gobble up the entire bowl just like that with fingers all dipped in. Even if that looks not so nice to look at, trust me there’s no better way of having it unless you really lick your fingers!!

Summers are approaching here, although the dawns and dusks have a cool breeze flowing.
But we couldn’t wait for it to be hot summers to make this insant lipsmacking good pickle.

Karonde (raw cranberries) and raw mango make for an excellent combination because they compliment each other’s flavour. And then a bit of jaggery is added to the pickle to do away with its excessive tangy taste!

If you haven’t made it ever, you’ve got to try this awesome achar because you will love it, I know. 😀

So let’s get to the recipe now!

Recipe :

Ingredients :
250 gms karonde (Raw Cranberries)
2 small keri (Raw Mangoes, diced into small pieces)
1 tbsp oil
1/8 tsp hing (Asafoetida)
1 & ½ tsp mustard seeds
2 tsp Saunf (fennel seeds,coarsely ground)
½ tsp haldi (Turmeric Powder)
1 & 1/2 tsp red chilli powder
1 & 1/2 tsp salt (adjust as per taste)
80-100 gms jaggery

Method :
Wash karonde and towel dry them. Wash the raw manoges and dice them into small pieces.
Take a wok and heat oil, let the mustard seeds and fennel seeds splutter, also add asafoetida along. Put diced raw mangoes and karonde and stir, cover and cook for 5-7 minutes. Keep checking in between so that they do not stick to the bottom. Once you feel both the karonde and keri are cooked, i.e. they have softened add all the spices. Stir well again. Lastly grate the jaggery and add it to the pickle. Cook for another 2-3 minutes.
And in no time this delicious pickle is ready!


What i love the most about this pickle is that it is instant and uses minimal oil unlike others. So why wait. as soon as you find these raw mangoes and karonde in the market, grab onto them and cook it up! 🙂

This can be stored well for a week in the refrigerator in a clean dry glass jar.

Hope you are going to like it.
Thank you for stopping by! ❤

Kaala Chana Chaat


Now who doesn’t like street food?? 😉
Here in India we have so many varieties of street foods especially chaat. And I love all kinds of chaats just as much but while most are not so healthy, this simple Kaala Chana chaat is. It is a regular favourite for breakfast at home, more so because it is so fuss free to make and tastes delicious! It is a must try for sure!

Edited FullDish

A little about the nutritional facts of Kaala Chana
Kaala Chana or Whole Bengal gram are a rich source of proteins and have a high fibre content, which adds to its nutritional value! A diet rich in fibre content lowers cholesterol levels and helps prevent constipation. Fiber also helps in regulating blood-sugar levels in individuals with diabetes, which makes kaala chana chaat a diabetic friendly recipe too. 🙂
Also it is gluten free!!


So now you have enough reasons to recreate this chaat in your kitchen! 🙂
What are you waiting for then? Ahh, the recipe!
So here it goes. 🙂

Recipe :

Serves : 4-6


1 cup kaala chana
3 & 1/2 cups water for cooking plus more for washing and soaking
1 green chilli
1″ ginger
2-3 tsp oil
a generous pinch of asafoetida (Hing)
1/3 tsp Mustard seeds (Rai)
1/2 tsp Cumin seeds (Jeera)
1 & 1/4 tsp salt (adjust as per taste)
1/3 tsp red chilli powder
1/4 tsp turmeric powder (Haldi)
1 tsp coriander powder
2 tsp semolina (Suji)

For Chaat :

1/2 cup finely chopped onions
1/2 cup finely chopped tomatoes
1 cup curd
handful of fresh coriander leaves chopped
lemon to squeeze in!
Chaat Masala to sprinkle


Method :

Wash and soak kaala chana and keep it overnight (if preparing it for breakfast).
In the morning strain the water and wash them again twice. Now take a pressure cooker and add heat oil in it, add hing, jeera and mustard seeds till they splutter. Add kaala chana and 3&1/2 cups of water to cook. Add salt,turmeric powder,red chilli powder,coriander powder and cover with the lid. Let it pressure cook for 2 whistles on high flame and then for about 10-15 minutes on low flame. Turn off the flame and once the cooker cools, open the lid, Add semolina and stir well and again cook for 2-3 minutes without the cover.
Chana is prepared.

Let it cool down, meanwhile you can chop the vegetables for chaat.

Take a serving each, add chopped onions, tomatoes, 2-3 tbsp curd, generous pinch of chaat masala, lime squeezed in and coriander leaves to garnish at last!

Enjoy your plate full nutritional goodness and deliciousness!! 😀


Notes :
Whenever you want to prepare kaala chana chaat, make sure you soak these before for about 6-7 hours.

Your feedback is awaited, let me know how it turns out for you. 🙂
Happy Cooking!!
Thank you for stopping by.


Chatpata Aloo

Potatoes!!! Even the fussiest eaters cannot help but like this “non-fussy” vegetable. You can add potatoes to anything and everything and in any darn form and still be sure that it’s going to come out great.
While there are a lot of ways of cooking potatoes, I made this no onion-no garlic chatpata aloo.

Try out this recipe if you’re bored of making your potato veggie the same old way and I promise you won’t be disappointed. 🙂

Here’s the recipe :

Serves : 4-5

Ingredients :
4 large potatoes
4 tomatoes
1″ ginger stick
2 green chillies
2 tbsp sesame seeds (Til ke dane)
1 tbsp poppy seeds (posta dana)
1 bay leaf (tej patta)
1/2 tsp cumin seeds (jeera)
1 black cardamom, ground (Badi elachi)
1 tsp garam masala
1 tsp salt (as per taste)
1 tsp red chilli powder
1/ 3 tsp turmeric powder
1 tsp coriander powder
1/ 2 tsp ground fennel seeds (coarsely ground) (saunf)
1 tsp sugar
1/ 2 cup milk
1/ 4 cup cream
2 tbsp oil
Handful of corriander leaves (washed n chopped)

Method :
Boil the potatoes in a pressure cooker. Once boiled, peel & cut into medium sized pieces. Keep aside.
Now to prepare the gravy, take a wok and heat the oil, add cumin seeds and bay leaf.
Make a paste of sesame seeds and poppy seeds by grinding them together after soaking them in little water about 1/ 2 a cup. Add this paste.
Along with the white paste, add cream as well. Keep stirring in between.
See that the paste gets a brownish colour to it,now add pureed tomatoes and paste of ginger and green chillies. Let it cook well.
Now add all the spices and milk and cook again for about next 5-7 minutes, till the gravy leaves oil on the sides of the wok. Add sugar.
Add all the diced potatoes and cover with a lid for 2-3 minutes so that potatoes soak in all the spices. Lastly garnish with corriander leaves and serve.


Enjoy this delightful veggie with a crisp tandoori roti generously slathered with butter or a plain roti or rice!

Tell me when you make it! 😀
Thank you for stopping by.

Grilled Aloo Masala Sandwich


Sandwiches are a such a comforting breakfast!
Nobody denies that, whether you have to cook it or just eat it, right?! Because I know not of anyone who dislikes anything under the name of a ‘sandwich’.
As a child these Aloo Masala sandwiches were the first ever sandwiches I ate, guess all the Indian kids did. These require no special ingredient that you won’t readily find at home and that makes them super simple to make! 🙂
Almost once in a week we have it, needless to say it makes up for one of our favourite things to eat at breakfast.

It is always fun to cook anything that you know everyone at home loves, so this was it for breakfast. 🙂

Go grill some for yourself and I know they’ll soon be in your favourite list too. 😀


Have a look at the recipe :

Serves : 8-10 Sandwiches

Aloo Masala :
4-5 large potatoes
1 tsp chilli powder
a pinch of asafoetida (Hing)
1/2 tsp coarsely ground fennel seeds (Saunf)
1/4 tsp dry mango powder (Amchur powder)
1/4 tsp garam masala
Salt to taste
coriander leaves (washed and chopped)


Sandwich :
10 bread slices
Softened Butter/Ghee for slathering
Aloo Masala

Method :
Wash the potatoes, cut them width wise, each into two. Now take a pressure cooker and fill about a glass of water and boil the potatoes with one whistle on high flame and then for another 5-7 minutes on low flame. Check once the cooker cools down whether the potatoes are well cooked or not.
Let the boiled potatoes cool down so that you can peel them easily. Now mash them well and mix all the spices along. Add chopped coriander leaves.
Take two slices of bread and generously slather ghee on both the sides, spread the potato mash evenly and cover with another bread slice. Now grill till crisp brown.
Enjoy with tomato ketchup or Green Chutney (Cilantro Peanut Pesto).

Note :
I took the white sandwich bread, you may well replace it with brown bread.

A delicious sandwich and a good coffee, totally can kick start your day.

Please do try and keep me posted.
Thank you for stopping by.

Peanut garlic Thecha

Sometimes I wonder how can such an easy peasy thing be so delish!
Yes, all you need are these easily available four ingredients and it’ll be ready in no time. Well, also this chutney or thecha has a background to it, My grandfather is an avid lover of this one, I feel mostly because he loves garlic and loves spicy food! He wouldn’t want to have any other vegetable or Dal along, just this and fulka (Chappati) and he’d be a happy man 😀 Certainly that smile on his face, made me want to add this to my list of keeper recipes for life!! So I thought why not share it with you all, which will make me happy too. 🙂


Ingredients :
Roasted Peanuts : 1 cup
Garlic cloves : 12-15
Red Chilli Powder : 3 tsps
Salt to taste

Method :
Grind all the ingredients together, make sure they are coarse in texture and not a fine paste.
Since thecha has a nutty consistency unlike a regular chutney, maybe that adds to the flavour and makes it attractive to look at too.
Okay, that’s about it. We’re done making it! Now go make for yourself and enjoy it with a fulka loaded with ghee and this, Bliss!

Note : You can store it in a clean dry jar for about 5-6 days.



Green Chutney (Cilantro Peanut Pesto)

Whenever you’re preparing a snack that needs a sort of dip or chutney to go along with, this green chutney becomes your saviour. It serves like a perfect accompaniment with almost anything and everything. Say for example, pattie, kebabs, croquettes, rolls, sandwiches, paranthas. I could eat a plain jane fulka with it and feels good 🙂
Here i made it along with Khatta Dhokla! You could use it like a marinade (just add a little oil in this case), spread for sandwiches or wraps and frankies and relish the simple taste that it has 🙂

Here’s the recipe :

Ingredients :
a bunch of cilantro/coriander (about 100-150 gms)
2 tsp of roasted peanuts
salt to taste
1/4 tsp black salt
1/2 tsp roasted cumin powder
2-3 green chillies (add more if you like it too spicy)
1 /2 lemon
3-4 tbsp water

Method :

Wash and roughly chop the cilantro and green chillies.
Put all the things together in the mixer and grind into a paste except lemon.
Add water as per the consistency you want.
Lastly squeeze in the lemon.
You’re done already!! 🙂

Enjoy it with just as many things you like!