Sunday 28 September 2014


As the festive season is just around the corner this rich and creamy curry is just perfect for any celebration.

Tuesday 23 September 2014


Hello!! It's been a while since I posted my last share. Back again with a sweet treat. A dead simple and easy dessert that you will ever make..!

Saturday 13 September 2014


Today's recipe is a very easy to make Spicy Sautéed Prawns (Taley Hue Jhinge). Jhinge aka means prawns are sautéed in oil with Nigella seeds tempering along with curry leaves, garlic and some dried red chillies.

Nigella seed which is often  confused with black cumin is usually known as black onion seed, a misnomer really, as it has nothing to do with onions. It is one of the main ingredients in the Bengali five spice ( or paanch phoron commonly known as kalo jeere, or kalonji).
The Nigella tempering used along with other ingredients gives this dish a very distinct flavour, and is usually relished in Hyderabad, the famous city of Charminar situated in the southern part of India.

You will need :
200 grams prawns I have used whole shell on prawns as they enhance the flavour of the dish. You may use tail on prawns too for the ease of eating.
1/4 teaspoons of nigella seeds,
6-8 fresh curry leaves
2 medium/fat cloves garlic minced, finely chopped
2-3 dried red chillies halved
4 -5 tablespoon of white vinegar.
1 teaspoon Kashmiri red chilli powder
1/4 teaspoon turmeric powder
2-3 tablespoon mustard oil/ or any other oil for cooking ( I used mustard)
Salt for seasoning

Step 1.Marinate your prawns with vinegar, chilli powder, and turmeric powder and salt. Set for at least 15-20 mins.
(If you are using whole prawns in this recipe with heads intact, clean prawns and remove the black vein by making a slit on the shell, make little slits with a sharp knife on the head as well to ensure the heads are cooked through). I will soon do a post on cleaning prawns so stay tuned!

STEP 2:Heat oil in a wok on medium - high, reduce heat add tempering of nigella seeds, garlic, red chilli, and curry leaves. Sauté for a minute.

Step 3:Add the marinated prawns  along with any juices from marination and sauté them until cooked. Simmer and cover for about 5-7 mins or so incase using whole prawns with heads intact.(you may add a lil water to help the heads cook and avoid any last minute surprises,incase it gets too dry), however I did not.

The dish is mostly dry with no gravy, hence you will need to savour these immediately. You may relish this as a starter or as a side with a bland accompaniment such as rice to balance the spicy heat of the prawns.

These succulent hot prawns did spice up my left over rice for lunch !

Recipe Courtesy :"The Indian Kitchen" by Manisha Bhardwaj


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With deep care

EAT as you LIKE


Thursday 11 September 2014


Although we get frozen ready to use paneer in most Indian stores, they lack in taste and texture. Loaded with preservatives, these frozen paneer cubes are hard and rubbery and absolutely not worth the price. Making paneer at home is soo much better that once you have started making your own you will never look back. Trust me, and if you will, just follow these easy steps below and you will have soft delicious tasting paneer ready to go into your favourite paneer recipes.

You will need :

1.5 litres of full cream milk
3-4 tablespoon of vinegar diluted with 1/2-1 tablespoons of water (the quality of vinegar used will determine how quickly the milk curdles)
a double layer cheese/muslin cloth
a good size stainless steel strainer 
some plates, wooden boards, and a Jar.

Step 1:Put milk on boil in a saucepan.
Step 2:Bring the milk to a rumbling boil.

Step 3:Give it a stir with a wooden spatula.

Step 4:Add vinegar little by little until the milk curdles.

Step 5:Simmer for some more time, and stir with a spatula. Let the green whey (liquid) separate.(see pic 5).turn off heat. Allow to rest for 8-10 mins.

Step 6:Arrange a double layer cheese cloth or muslin cloth over a strainer and place the strainer on a large bowl(big enough to hold the whey).Place this assemblage inside a kitchen sink.

Step 7:Strain the paneer from the saucepan on the cheese cloth, for the whey to separate and the cheese to collect in the cloth.

Step 8:Now you have the cheese ready in the cloth. Tie the cloth to secure the cheese.

Step 9:Rinse the cloth under cold running tap water and give it a firm squeeze to drain any excess moisture.

Step 10:Place the cloth containing the cheese on a plate or any flat base and the knot pointing outward.
Step 11: Cover with a stainless steel plate.
Step 12:Place a wooden base cutting board or any flat object  on top of the plate, and place a jar or any other item on top. leave it for 15 -20 mins.
This will help any excess moisture to drain out, and the paneer will be firm and ready to use. You may even cling wrap  and refrigerate the paneer for a while before use.
Fresh Paneer, wrapped with a cling film can be stored in the refrigerator for upto 3-4 days.. ready to be cubed into your favourite dish.

Stay tuned for more tips on making paneer at home.. I have something more to share!
With Deep Care
EAT as you LIKE

Check out this delicious paneer recipe:

Sunday 7 September 2014


"REZALA" happens to be a thin aromatic stewy dish mainly made with meat such as mutton (aka goat meat) or chicken. The thin sauce gets its delectable taste from the use of whole spices such as peppercorns, ginger, dried red chilli, and whole garam masala (see recipe) and yogurt or curd  forms the main base of the gravy. Finally the essence of keora water is what excites the human appetite. This Awadhi speciality is a perfect show stopper at any vegetarian feast.

Although I have made chicken and mutton rezala ample number of times, this time my attempt was to make it with paneer and makai (sweet corn kernels). The outcome was a smash hit at the dinner table. Sharing this no onion-garlic recipe, one of my thursday vegetarian affairs!

You will need :
Home made Paneer 1 cup (12-15 pcs)
Sweet Corn Kernels : 3/4 cup
(if using frozen corn kernels soak them in warm water)
Yogurt 3/4 cup (100 ml cup)
1-3/4 cup whey 3/4 cup (100 ml cup)
whey, is the olive green color liquid that forms(separating milk and cheese) in the process of making cottage cheese or chena
3/4 teaspoon ginger paste
Dried Red Chilli 2 nos, halved
Black or white pepper corns (whole): 5-6
1 medium stick Cinnamon
2-3 cloves
3-4 Green Cardamom pods, crushed
1 Bay leaf
11/2teaspoon poppy seed, soaked in water for making paste .
4-5 cashew nuts for making paste.
1/2 tablespoon ghee for cooking
2 tablespoon white cooking oil (I have used canola)
fistful of raisins
and a few cashew nuts extra, crushed roughly.
Few sprinkles of keora essence.
(You may even use store bought paneer, in that case use warm water instead of whey)


Step 1 : In wok heat 1 tablespoon oil and sauté or lightly fry the paneer.  Set aside on a paper towel.

Step 2 : In the same wok heat ghee and little oil on medium heat as needed , once  hot add the bay leaf, black pepper corns, dry red chilli, and whole spices such as cinnamon, cardamom pods, cloves and broken cashews. 

Step 3:Once they start to splutter add ginger paste. Sauté. It will start emitting a nice aroma, simmer and let the temperature drop a little.
Step 4: Add the sweet corn and raisins. Sauté and mix.
Step 5:Gently sauté and fold the corn kernels  to coat with the spices.
Step 6:Blend the yogurt with lil salt, and a pinch of sugar, cashew nuts and poppy seeds and add to the wok, the flame should be low at all times. From now on we will be slow cooking, else the yogurt will curdle.

 Step 7 : Stir and sauté, and cover on low flame until you see it starts to release oil on the sides.
Step 8: Add the paneer.Warm the whey for 1 minute or so in microwave or stove stop and add to the paneer. Stir and mix all ingredients to coat. 
Step 9:Give everything a good mix folding the paneer cubes into the sauce , taking care not to break the paneer cubes. check seasoning, and adjust consistency of gravy as desired.
 Step 10: Simmer and cover and bring it to boil. Few sprinkles of keora water and you are done. Cover and turn off heat, allow to rest for 5 mins.
You will notice the gravy settling at the bottom of the pan with a thin layer of fat ( from the ghee or clarified butter floating on top) and 'that' my friends is perfection.
Step 11: Transfer to a serving bowl, and garnish with more cashew nuts, slightly broken. Do not add herbs like coriander or any other..

Savour this mild and delicate curry either with your favourite pilaf, biriyani or bread. You can boot this up even on those busy weeknights under 30 mins with some ready to use paneer. I will soon share a post as to how to make homemade paneer with step by step pictures, so please stay tuned.    

So before you think about a take out dinner, think again ! 
For regular updates on more mouth-watering and exclusive recipes  "LIKE" my page on facebook

With deep care


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