Paneer Laddoo

Paneer Laddoo

A very simple dessert made out of Paneer and rolled in some desiccated coconut.

Keep these laddoos in refrigerator and relish them within 3-4 days.

Saffron in milk can be added for a rich and beautiful orange colored kesari laddoos.

Cardamom and Rose essence gives it a refreshing taste and it is an awesome dessert to have after a meal. No need of a mouth-freshener then ūüėÄ


  • Paneer or Cottage cheese : 250 gms
  • Powdered sugar: 200 gms
  • Cardamom powder: 1 tsp
  • Rose essence: ¬Ĺ tsp
  • Desiccated coconut: 1/3 cup
  • Dry fruits(crushed): 1/3 cup¬†(almonds, pistachios, cashews)
  • Milk powder: 1 tbsp (optional)
  • Ghee or clarified butter: 2 tsp
  • Mawa/khoya (dried milk): ¬Ĺ cup (optional)


Start with grating the Paneer. Keep aside.

Take ghee in a heavy bottomed pan, heat and add the crushed dry fruits.fry.


Add the grated Paneer, cardamom and cook till mixture becomes light golden.

Add the powdered sugar and milk powder.

(Note: Grated mawa can be added at this stage.)

Cook till the mixture becomes dry.


Switch off the flame and add rose essence.

After 10 minutes, grind it in a blender for 30 seconds.


Divide the mixture in equal portions and make laddoos out of them.

Roll the laddoos in desiccated coconut.

Enjoy !



Cheese sauce for Nachos/ Queso dip


This is a variation of the white warm and gooey cheese sauce, the mexican Queso dip that comes with Nachos. It is very simple to make at home.
Just grab a packet of Nachos or tortillas and savour it with your homemade dip¬†–


  • Cheese Spread : 2 tbsp (Garlic cheese spread tastes awesome in this dip)
  • Fresh thick Cream : 2 tbsp
  • Chili flakes : 1/2 tsp
  • Jalapenos : 1 chopped finely


Mix the cheese spread with the cream and warm it in the microwave for 10-15 seconds.

Mix in finely chopped jalapenos and sprinkle some chili flakes and Serve with Nachos.

This dip goes well with pizza too.

Enjoy !

Paneer Butter Masala or Paneer Makhani


Dinner parties are incomplete without a sumptuous Paneer Dish and here is my favorite. Easy but simply Delicious.

Melt-in mouth grilled Paneer cubes in a rich onion-tomato-cashew gravy.

Tofu can also be substituted in place of Paneer/Cottage Cheese


  • Paneer (cottage cheese): 250 gms
  • Tomato: 3-4 medium size
  • Onion: 2 medium
  • Whole Red Chilies: 4-5
  • Ginger & Garlic paste: 1 tsp
  • Cashew nut paste: 1 tbsp
  • Cumin seeds: ¬ľ tsp
  • Fennel seeds (saunf): ¬ľ tsp
  • Red chili powder: 1 tsp
  • Coriander powder: 1 tsp
  • Turmeric powder: 1/4 tsp
  • Coriander leaves chopped: 1 tsp for garnishing
  • Kasoori methi crushed: 1 tsp (optional)
  • Oil: 1 tbsp
  • Butter: 1 tbsp (Ghee or Clarified butter may also be used)
  • Salt to taste
  • Sugar: ¬ľ tsp
  • Cream: 1tbsp (optional)
  • Milk: ¬Ĺ cup
  • Curd/Yogurt:¬† 2 tsp
  • Water: ¬Ĺ cup


Cut Paneer into slabs and leave in hot water for 10 minutes.

(Note: Test the Paneer for its softness.If it is very soft, it is better to shallow fry to grill before using in the recipe else it will break in the gravy)

Take out the paneer slabs and grill on a pan using some butter until the paneer becomes golden brown. Sprinkle some salt and chili powder. Cut into cubes and keep aside. (Paneer cubes can be used without grilling too if the cubes are not very soft)

Heat oil in a pan, add cumin seeds, fennel seeds, chopped onion, whole red chilies & saut√© for 3-4 minutes.¬†Add chopped tomatoes and ¬ľ tsp sugar¬†and saut√© for 3 minutes more.

Cool and grind into a paste.

Now take some oil and butter or ghee in the same pan and add ginger garlic paste and the onion tomato paste. Add chili powder, salt, turmeric and coriander powder and stir.

Cook till the oil separates.

(Note: Cooking till the oil separates is the most important thing to note. This may make or break your efforts. Also, before adding milk or cream it is important for the tomatoes to get cooked properly else the milk will curdle.)

Add cashew paste and mix well.

Follow with cream, milk and curd. Stir immediately to avoid curdling.

Add water and cook till the gravy becomes thick.

Add Paneer pieces to the masala gravy, mix well and cook for 2-3 mins.

Sprinkle kasoori methi and mix in lightly.

Garnish with cream, coriander leaves and chili flakes.

Enjoy with Puris, chapati or Naan.

10 minute Microwave Choco Banana cake

Choco banana cake

Banana and chocolate is a hit combo and here is a super easy and quick chocolate cake with a dash of banana. Moist and very tasty.


  • All-purpose Flour: 2 cups
  • Eggs: 2
  • Sugar: 2 cups
  • Unsalted Butter: 100 gms
  • Unsweetened cocoa powder: 2 tbsp
  • Vanilla essence: 1 tsp
  • Baking powder: 1 tsp
  • Ripe Banana: 1
  • Milk: ¬Ĺ cup
  • Chocolate syrup/sauce: 2tsp (optional)


Separate egg yolks from whites and beat the whites with a fork until frothy. Add ground sugar, melted butter, essence, mashed banana, chocolate sauce and egg yolks. Mix well.

Now Sieve the flour, baking powder and cocoa powder together.

Mix the sugar butter mixture with the dry ingredients (flour n cocoa) and add milk.

(Note: Microwave cooking makes the cake drier, adding Milk will keep the cake moist.)

Mix properly to make a smooth batter.Grease a microwave safe cake pan with butter and sprinkle some cocoa powder to coat the inner surface.

(Note: If you are using salted butter, the cake may stick to the pan while taking out. Parchment paper can be used to avoid this.)

Pour the batter and level.

Microwave on full power for 6 minutes. After the cake is done, check with a skewer or tooth pick . The cake is ready if the skewer comes out clean.

(Note: Do not microwave for long else the cake will dry out.)

Leave the cake in the microwave for 10 minutes.

Pour some chocolate syrup on a piece and serve as a dessert.

Enjoy !!

Nariyal barfi / Coconut barfi


Nariyal Burfi

You can make this wonderful fudge with left over condensed milk or gulab jamun sugar syrup also known as chashni.

This is how i make Sugar Syrup:
Combine 2 cups sugar and 2 cups water and boil for 6-7  minutes stirring continuously. You can now use it in the recipe.


Coconut : Shredded (dry or fresh) 2 cups

Ghee or Clarified Butter : 1 tbsp

Sugar Syrup (Chashni) : 1 cup (If using condensed milk then adjust the amount of Sugar Syrup)

Crushed Cardamom pods : 4-5

Dry fruits : 1 tbsp (crushed cashews, almonds, walnuts, pistachios or any dry fruit of choice)

Silver varq or leaf : 1 (optional)

Rose essense : 1/2 tsp (optional)

Condensed Milk : 2 tbsp (Optional)

Milk Powder : 1/2 cup (Khoya can be used instead of Milk powder )

Milk : 1/2cup


Heat ghee in a heavy bottomed pan and add the ground cardamom and dry fruits and fry.

Mix in the coconut and saute for 5-6 minutes.

Add the condensed milk, milk and milk powder.

Add in the sugar syrup and cook until the mixture  is perfectly dry.

Mix in the Rose essence.

Now smear some ghee in a deep plate to set the barfi.

Set the coconut mixture in to the plate and garnish with Silver leaf and almond slivers and let it cool down.

After 30 minutes, cut into pieces and Serve.

Enjoy !

Hara Dhania Chutney


This Chutney is also an important accompaniment of Samosas,Pakoras,  Kachoris, and Indian Chaat Items.

It also goes well with Sandwiches and Kebabs.

Very easy to make and a very versatile chutney. The basic ingredients are green coriander and green chilies.

Other things that can be added are peanuts (roasted) or ground coconut or tomato.


Coriander leaves: 1 cup

Green chilies : 3-4 medium sized

Sugar : 1/2 tsp (can be substituted with jaggery )

Garlic cloves : 3-4 (optional)

Cumin seeds : 1 tsp

Salt : as per taste

Lemon juice : 1 tsp

Water : 1 tbsp


Wash the coriander leaves and blend with chilies, sugar, salt, cumin seeds (Jeera), garlic and water.

Mix in the lemon juice and your chutney is ready.

This chutney can also used for Pani puri, Bhel puri and Sev puri.

Enjoy !

Sweet corn soup

Sweetcorn Soup

My favorite season Monsoon is here and corn is available in abundance. Warm and comforting sweet corn soup is pure delight in this chilly weather.

Very easy to make too.It is a very versatile soup, you can add carrots, beans, cabbage, spring onion, peas or boiled and shredded chicken.Just saute the veggies or chicken in a pan with some butter and add to the soup and its all yum and heavenly.

This will make 4 portions


Corn Cobs : 1 – 2 medium sized

Milk : 1/2 cup

Salt : as per taste

Ground pepper : 1 tsp

Peas : 1 tsp (optional)

Carrot : 1/2  tsp grated

Cornflour : 1 tsp dissolved in 2tsp milk

Olive oil : 1tsp

Garlic cloves : 3-4 chopped finely

Red whole chili : 1 (optional)

Onion : 1tsp chopped finely

Water : 2cups

Chicken Stock / Vegetable stock / 2 Maggi vegetable cubes mixed in 1 cup water : 1 cup Optional



Cut or break the corn cob in 2-3 pieces and boil for 10 minutes or pressure cook for 5 mins.

Cool and remove the corn kernels. You can remove it easily with a knife.Reserve some kernels for adding later into soup.

Blend the Kernels until smooth.

Take a heavy bottomed pan and add some olive oil.

Sweat the red chili, onion and garlic. Add peas, carrots and saute for a minute or two.Add the pureed corn and mix well.

Add salt, pepper, water, some corn kernels, veg or chicken stock or maggi veg cubes in water and milk.

Boil for 5 minutes and add the cornflour mix.

(Here you can also add some heavy cream for added richness and flavor)

Adjust salt and pepper.

Garnish with some fresh herbs (Optional)

Serve Hot !!

Enjoy !

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