Paneer Malaidaar



  •   Cottage Cheese              200 grams
  •    Onions grated               2 medium
  •   Ginger paste                   1 tbsp
  •   Garlic paste                    1 tbsp
  •   Fresh cream                   4 tbsp
  •   Kitchen King masala     1 tsp
  •   Turmeric powder           1/2 tbsp
  •   Black pepper  powder   1 tsp
  •   Pure ghee                         1 tbsp
  •    Oil                                   4 tbsp
  •   Salt to taste


  • Cut paneer into rectangular pieces. Heat two tablespoons of oil in a pan.
  •  Add grated onions and sauté for two to three minutes and then add gingerand garlic  paste. You can sprinkle a little water if required.
  •  Add  red chilli powder and the remaining turmeric powder. Stir-fry on medium heat for 1 min.
  •  Add paneer, Kitchen king masala and  salt, cover and cook for five to seven minutes.
  •  Add fresh cream , cook for 10 sec on low flame and turn off the gas.
  •  Serve hot with naan, roti or parantha.

Sev Ki Sabzi

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Onion (finely chopped)   2
Tomato (grated)                2
Namkeen sev (thick )       1 cup
Coriander powder             1/2 tsp
Red chilli powder              1/2 tsp
Turmeric powder               1/4 tsp

Jeera                                     1/2 tsp
Salt  to taste
Oil                                          2 tsp
Coriander leaves                 1 tsp



To make sev ki sabzi, heat the oil in a pan.

Add jeera, when it crackles, add onions, saute till light brown in colour.

Add tomato, salt, coriander powder, red chilli powder, turmeric powder and mix well, then cover and cook on low flame till the tomatoes become soft.

When the tomatoes soften, add little water and bring to a boil on high heat.

Now add namkeen sev and cook for two min and turn off the gas.

Garnish with green coriander leaves and  serve  sev  ki sabzi  with roti or parantha.

Paneer In White Sauce









This typical Paneer dish can be found in menu at most of the restaurant serving Indian food . The soft and mouth melting curry with delicate flavors and subtle spices makes it  a hit with all those who love paneer.


250 Gm  Paneer, cut into cubes

1 cup Milk

2  tsp  butter

1 tsp maida

½ Cup Fresh Cream

Salt, as per taste

1 tsp Black pepper


Make smooth paste of onion, ginger and dried red chilly. Keep aside.
Heat Butter in pan,  add maida and saute on low flame till the good aroma starts coming the colour should not change.
Now add milk. mix well and cook till a thick sauce is ready. there should be no lumps in it.

Add salt, pepper powder.
Mix in the kitchen king Masala, Cream and Paneer Cubes and simmer for 2 – 3 minutes.
Serve hot with Garlic Naan!!!

Rock Toast


Rock Toast

I still remember the day when we tasted it for the first time,  around 20 years back………….. my sister, friends and I were having a party and all of us were supposed to bring one dish …………… one of our friends brought this rock toast . We just loved it………. and asked her mom for the recipe and since then, it is one of our fav. bread dish.


Bread slices    4
Fresh cream    100 gms
Suji (semolina)   3 tbsp
Onion chopped  1 medium
Tomato chopped  1 medium
Capsicum chopped  1 (any colored)
Salt to taste
Pepper powder  1/2 tsp
Oil  4tsp

Combine fresh cream, onion, tomato, capsicum, salt, pepper and suji in a bowl and mix properly.

Apply this mixture on one side of the bread.

Pour a little oil on a non stick pan or tawa.

Put the bread on the pan on a medium heat.

Apply the mixture on the other side of the bread and cook both the sides until brown.

Serve hot with tomato sauce and green chutney.

Gold Coin

Gold Coin 002_thumb[1]










This is one of the popular Chinese starters.It is very good for a kids party as they just love crisp, gold coins………………………i still remember my mom used to make it for us and we just loved it……………In this, bread slices are deep fried with vegetable mixture on it. This starter can be deep fried or shallow fried. Originally it is deep fried but to avoid calories you can shallow fry it.


  •  Bread         10 slices
  • Onions        2 finely chopped
  • Carrots        2 finely chopped
  • Capsicum    1 large finely chopped
  • Potatoes       2 boiled and mashed
  • Oil                 2 tbsp
  • Soya sauce   2 tsp
  • Chilli powder    1 tsp
  • Corn flour      2 tbsp
  • salt to taste
  • Sesame seeds   1tbsp
  • Ginger paste    1 tsp
  • Garlic paste      1 tsp
  • Oil for deep frying


Heat Oil in a pan, add ginger and garlic paste, onions, carrots and capsicum. Cook on high flame for 2-3 minutes.

Add mashed potatoes, soya sauce, chilli powder and salt. Mix all of it together. Remove from heat and cool the mixture. Add corn flour and mix properly.

Cut the bread slices in circles using a cookie cutter or with a lid of some bottle.

And spread the potato mixture generously (only on one side of the bread). Press well. Sprinkle roasted sesame seeds, spread some dry corn flour and press.

Deep fry in hot oil.

Remove on an absorbent paper and serve hot with tomato ketchup.

Methi Ka Gota









Methi ka Gota


  •  Besan  2  cups
  • Fenugreek Leaves 1 cup
  • Oil for the batter  2 tbsp
  • Coriander Seeds, lightly crushed  2 tsp
  • Water    1/2 cup
  • Black Peppercorns,    15    lightly crushed
  • Green Chillies,    4-5  large sized or as needed
  • Sugar  2 tsp
  • carom seeds(Ajwain)  1p ts
  • 1/2 tsp Heeng
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Baking Soda
  • Salt to taste
  • Oil for deep frying



  • Wash the fenugreek leaves and chop them roughly or finely.
  • Lightly crush the black pepper and coriander seeds. Set aside.
  • Whisk a tablespoon of oil and water in a mixing bowl.
  •  Add the baking soda, finely chopped green chillies, crushed peppercorns, crushed coriander seeds, carom seeds, turmeric powder, hing, salt and sugar. Mix very well.
  • Then add the chopped fenugreek leaves and give a nice mix.
  • Now add the besan and mix everything well to form a batter.
  • The batter should be thick.
  • If the batter is too thick then add a few tablespoons of water.
  • Heat oil in a pan on medium flame for deep frying.
  • Grease your hands and take a small ball of the batter.
  • Slowly drop it in medium hot oil.
  • Deep fry them on a medium flame till crisp and golden brown.
  • Drain them on paper napkins to remove excess oil.
  • Serve hot with mint chutney.

Amiri Khaman

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Amiri khaman is nothing but a spicy tea-time snack made of crumbled khaman dhoklas tempered with garlic and mixed with pomegranate seeds and coconut. Recently, one of my friend made this dish for us and we liked it a lot.  Can be made with left over dhokla to give a twist to the dish.


  • 10 khaman dhoklas
  • 1 tbsp oil
  • 1 tsp mustard seeds ( rai / sarson)
  • 1  tsp finely chopped garlic (lehsun)
  • 1  tsp finely chopped green chillies
  • 1/4 tsp asafoetida (hing)
  • 1 tbsp powdered sugar
  • 1 tbsp pomegranate (anar) seeds
  • 2 tbsp chopped coriander (dhania)
  • 1 tbsp freshly grated coconut (optional)
  • 3 tbsp sev


  • Crumble the dhoklas in a bowl and keep aside.
  • Heat the oil in a kadhai and add the mustard seeds.
  • When the seeds crackle, add the garlic and asafetida and sauté on a medium flame for a few seconds.
  • Pour this tempering over the crumbled dhoklas and mix well.
  • Add the sugar, pomegranate seeds, coriander and coconut and mix well.
  • Just before serving, add the sev and mix well.
  • Serve immediately.

Kaddu Ka Bharta











Kaddu Ka Bharta, a delicious bharta made of juicy  pumpkins! Bharta is a slightly mushy vegetable-based dish that tastes heavenly. The mild sweetness of the pumpkin is beautifully balanced by a mixture of spice powders.


  • 1 kg chopped red pumpkin ( kaddu)
  • 2 tbsp oil
  • 1 tsp cumin seeds (jeera)
  • 1 tsp fennel seeds (saunf)
  • 1/2 tsp onion seeds (kalonji)
  • 1/4 tsp fenugreek (methi) seeds
  • 1/4 tsp asafoetida (hing)
  • 1/2 cup chopped onions
  • 1/2 tsp turmeric powder (haldi)
  • 2 tsp chilli powder
  • 2 tsp dried mango powder (amchur)
  • salt to taste
  • 2  tbsp finely chopped coriander (dhania)


  • Heat the oil in a kadahi and add the cumin seeds, fennel seeds, nigella seeds and fenugreek seeds.
  • When the seeds crackle, add the onions and sauté till they turn translucent.
  • Add the pumpkin, asafoetida, turmeric powder, chilli powder and salt  cook for 10-15 mins. so that the pumpkin becomes mushy.
  • Add the amchur and salt and mix well. Simmer till the oil separates from the pumpkin.
  • Serve hot, garnished with the coriander.

Fruit Chaat

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  • 1 cup sliced bananas
  • 1/2 cup papaya cubes
  • 3/4 cup pineapple cubes
  • 1 cup apple cubes
  • 1/4 cup grapes
  • 1/4 cup pomegranate (anar)
  • 1/4 cup fresh orange juice
  • 1 tsp chaat masala
  • 1/4 tsp black salt
  • 1 tsp powdered sugar (optional)
  • salt to taste

Combine all the ingredients in a bowl and toss well.
Refrigerate for at least one hour.
Serve chilled.

Gheeya ka Raita

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Raita is an important food item. It not only makes the simple white Curd delicious, but also helps in digestio serves the purpose of keeping body and mind cool in hot season.

Serves 4 


  • Yogurt( Curd)   500 gms
  •  Bottle Gourd/Gheeya/Lauki   1 ( small sized)
  • Green Chilli   2 (crushed)
  • Mint leaves   1tsp (crushed)
  • Red chilli powder   1/2 tsp
  • Salt  1 tsp
  • Roasted Cumin seed powder   1 tsp




  • Whisk the curd and keep it aside.
  • Peel the Gourd and cut about 1/2 inch from both the ends.  Grate it.
  • Now put grated  Gheeya, salt, green chillies, red chilli powder, roasted cumin seed powder into the curd and mix them well. Gheeya Raita is ready.
  • Take out the raita in a serving bowl, and garnish it with roasted cumin powder and  red chilli powder . Serve it along with your meal.