Tuesday, March 13, 2018

Palak Paneer

Palak or spinach, the power packed green leafy vegetable is one vegetable which has been given a thumbs up by the kids and hence I make sure that it is part of our menu every week. Getting the kids to have some vegetables has always been a tough task, as they become very choosy when it comes to vegetarian food.  The most frequently made dish with this nutritious leaf is the palak mashiyal which I had shared long before.
Palak when paired with the protein enriched paneer is a marvelous combination health wise as well as taste wise.  I know of many who love palak paneer, but sadly this dish was never liked by anyone at home, hence this has never been a part of food either cooked at home or ordered on a restaurant table.I have tried many recipes of palak paneer, but frankly speaking I was never fond of this dish much until I was introduced to this recipe by my friend Tasneem. Now, this recipe is so easy, that you may doubt about its taste. But, let me assure you, this is a lip smacking recipe of the famous palak paneer. Thanks a lot Tasneem for sharing this recipe. Now, palak paneer is a favorite dish at our home too, loved equally by all.
a bunch of fresh palak leaves, washed well and chopped roughly
200 gm paneer cubes
1 Tbsp oil
1 onion chopped roughly
1 tomato chopped roughly
2-3 green chillies
2-3 garlic cloves
1/2 tsp cumin seeds
10-15 cashewnuts
1/2 to 1 cup water
2 tbsp butter
salt to taste


  •  Heat oil in a pan and saute the roughly chopped palak on high flame just until it wilts. Keep aside.
  • Once it cools, grind the wilted palak along with the onion, tomato, garlic, cumin, green chillies and salt into a fine paste.
  • Heat butter in a non stick pan. Add the grinded paste and saute well until the oil starts to ooze from the sides and the gravy starts to turn thick (can be done on a high flame).
  • Add the paneer cubes and mix well.
  • Add water, according to the consistency you would like your curry to be in(for a semi thick gravy, I added approximately 1/2 cup of water).
  • Bring this to a boil and  then remove from heat. Serve hot.

Delicious palak paneer is ready in a jiff!

* For added taste you can fry the paneer cubes and add. Here I have used frozen paneer cubes, which was soaked in hot water for a few minutes before adding to the curry.

Wednesday, March 07, 2018

Vegetable Biriyani

1 1/2 cup basmati rice
3 onions sliced thin
3 Tbsp ghee
2 bay leaves
2 inch cinnamon stick
1 star anise
5 cloves
4 green cardamom
1/2 tsp whole pepper
1/2 tsp cumin seeds
1 medium onion finely chopped
1 tsp ginger garlic paste(freshly pound- not the store bought one)
5 beans chopped
10 cauliflower florets
1/4 cup green peas(I used frozen, you can use fresh too)
1 carrot chopped
1/2 cup paneer cubes
1 potato cubed
1 cup yoghurt
1/2 tsp turmeric powder
1 tsp kashmiri chili powder
1/4 tsp cumin powder
2 tsp biriyani masala powder(I used eastern biriyani masala, you can use any brand)
salt to taste
handful coriander leaves chopped fine
20 mint leaves
2 Tbsp saffron, soaked in 3tbsp water
2 cups water
  • Wash and soak the rice in for atleast 30 minutes. Then drain and keep aside.
  • Fry the sliced onions in oil, until golden brown and crispy. Remove with a slotted spoon and drain on a kitchen towel.
  • In a large pressure cooker(I used my 3 ltr pressure cooker), heat 2 Tbsp ghee and saute the whole spices(bay leaves, cinnamon, star anise, cloves, cardamom, whole pepper, cumin seeds) for a few seconds.
  • Add the chopped onion and saute until onion turns pink.
  • Now add the ginger- garlic paste and saute for few seconds.
  • Add the vegetables(beans, carrot, cauliflower, peas, potato and paneer). Fry everything well until the vegetables shrink .
  • Now reduce the heat to  minimum and add the yoghurt. Add the turmeric powder, chilli powder, cumin powder, biriyani masala powder and salt. Mix everything well.
  • Cook stirring for about 3-4 minutes on a medium flame.
  • Now reduce the flame to minimum. Spread the soaked basmati rice on top of the vegetable curry evenly in a layer.
  • Sprinkle little biriyani masala and a pinch of salt on top of the rice.
  • Sprinkle the coriander leaves,mint leaves and fried onion on top.
  • Pour the saffron soaked water on top.
  • Drizzle the remaining one Tbsp of ghee on top.
  • Pour the measured 2 cups of water through the sides without disturbing the layers.
  • Close the cooker and keep on the lowest heat, simmer for 25 minutes.
  • Let it stay in the cooker until the steam settles. Then open the cooker and fluff up the biriyani.
  • Serve with onion raita, lime pickle and pappad.
Recipe courtesy - Hebbar's kitchen

Monday, March 05, 2018

Grilled Nutella Banana Sandwich with toasted coconut

Dedicated to all the nutella lovers out there!


4 slices of bread
2 Tbsp nutella
1 ripe banana, sliced into rounds
2 Tbsp shredded coconut
butter as required


  • In a pan dry roast the coconut until evenly browned and crisp. Keep aside.
  • Spread the nutella on one side of two slices of bread.
  • Layer the the banana slices on top of the nutella.
  • Sprinkle the toasted coconut shreddings on top of the banana slices.
  • Place the other bread slice on top and sandwich them.
  • Spread butter on the outer sides of the bread and place on a hot grill. Grill until the outer sides of the sandwich is golden brown and crisp.
  • Cut into desired shape and serve.

Thursday, March 01, 2018

Besan Ladoo

A versatile Indian sweet is what ladoo is known to be. With a variation of the ingredients there are so many types of this sweet that is a quintessential part of most of the Indian festivals. Motichoor ladoo and besan ladoo are my personal favourites. The former one requires a bit more more longer procedure of making the boondis and all whereas the latter one is a very easy one. Sharing with you the besan ladoo recipe.


 2 cups besan/ gram flour
1 cup powdered sugar
1/2 cup ghee
4-5 cardamoms crushed
raisins, chopped nuts(optional)

  • Dry roast the besan in a wide pan on a low flame for about 12 minutes. Keep stirring continuously to ensure even roasting of the besan,taking care not to burn the powder.
  •  Meanwhile melt the ghee and keep aside.
  • Once the besan is roasted, add the melted ghee and mix well. Cook stirring continuously for about 5-6 minutes. The mixture will start giving out a nutty aroma and will start releasing the ghee.
  • Remove from heat and add the powdered sugar. Mix very well, avoid lumps. 
  • Add the crushed cardamom  and raisins, nuts etc.(I did not add nuts or raisins). Keep this aside to come down to room temperature.
  • Once cooled, make medium sized balls with the mixture by rolling between your palms.
  • Garnish with chopped nuts and serve or store in an air tight container.

Recipe adapted from here