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Sunday, January 12, 2014



This Biryani is nothing but a simple biryani in which Paneer is cooked with rice & other vegetable in Dum Style.  This weekend in my Pantry was left with lot of Paneer and few vegetable. I was not in mood to prepare some Paneer curry so i decided to Prepare the Biryani. The recipe was very simple but it was tasty. I had paired the Biryani with Raita.


For Spicing the rice:

Rice: 2 cups
Water: 3 Cups
Green Cardamom:2-3
Cinnamon:1/2 "
Pepper Corn:3
Star Anise:1
Oil: 1 tbsp
Salt: to taste

For Vegetables Mixture
Mix vegetable: 1/2 cup (I used Carrot, Beans & Green Peas)
Onion: 1 (Sliced)
Cumin Seeds:1/2 tsp
Ginger Garlic Paste: 1/2 tsp
Bay Leaves:2
Turmeric Powder: 1/2 tsp
Coriander Powder:1/2 tsp
Biryani Masala: 1 tbsp
Kashmiri Red chilly Powder: 1/2 tsp
Oil: for cooking
Salt: to taste

For Marination:
Cubed Paneer: 1 Cup
Yoghrut: 1 cup
Oil: 1 tbsp
Kashmiri Red Chilly: 1/2 tsp
Biryani Masala: 1/2 tsp
Salt: to taste

For Garnishing:

Coriander Leaves: 4 tsp (finely chopped)
Mint Leaves: 4 tsp (finely chopped)
Saffron (mixed in 1/4 cup milk)

  1. Soak rice in water for at least 1/2 an hour
  2. Saute Panner on a non stick tawa till golden brown on a medium flame.
  3. In bowl take yogurt. Add all item under marination and mix well.Add the saute Paneer and mix well. Marinate the Paneer for 30 minutes.
  4. Bring 3 cups of water to boil. Add the spices under the  spices for spicing the rice. mix well and bring the water to boil & When water Starts boiling add the soaked rice. Cooked the rice is 3/4th done and drain away the excess water and keep aside.
  5. In a non stick pan heat oil. Add onion and green chilly and saute till the onion becomes pink and translucent.Add ginger garlic paste ans saute for a minute
  6. Add in mixed vegetable and fry the vegetable on a high flame for 2-3 minutes.Cover and cook the vegetable till half done..
  7. Add rest of the spices and mix well.
  8. Add marinated Paneer in the pan and saute for another 2 minutes.
  9. Add chopped coriander leaves and mint leaves. Mix well and keep aside
  10. Take any flat bottomed thick pot add one tbsp of oil and spread oil over the inner side of pot.
  11. Spread one layer of rice in the pot.Add the vegetable. Pour 1 tbsp of the saffron milk,
  12. Spread another layer of rice and repeat the layer with rice------>Vegetable & Paneer----------> 1 tbsp of saffron milk------------->rice
  13. Finish the layer with mint & Coriander Leaves and fried onions and remaining saffron milk.
  14. Cover the Pot with aluminium foil  and put the lid on the top. Cook on low medium flame for 45 minutes till the biryani is done.
  15. Serve with raita or any curry of your choice.

Friday, January 10, 2014



Kadai paneer is the easiest paneer recipe that I make. It can be used as a as side dish for roti, but it will also goes well with simple pulaos or Biryani too. The coriander seeds and capsicum are the highlights of this recipe. Kadai Paneer is nothing but a simply, mild spicy & flavorful side dish using Paneer, Tomato & Capsicum. I usually order Kadai Panner while we go out for dinner or Lunch but have never tried at home. So recently tried this at home and my hubby loved it a lot.


·        Paneer: 400gm (cut into cubes)
·        Onion: 2 medium (Sliced)
·        Tomato   4 Medium, (finely chopped)
·        Capsicum/Bell pepper    1 medium (diced)
·        Ginger       1&1/2 " piece (crushed)
·        Garlic       4 fat cloves (crushed)
·        Garam Masala Powder    1 tsp or less
·        Salt    to taste
·        Sugar: a pinch
·        Coriander Leaves: few finely chopped

To Dry Roast & Grind

·        Coriander Seed: 3 tbsp
·        Dry Red chilly    5 no

  • Heat a pan, dry roast red chilly n coriander seeds for a minute in medium heat then coarsely grind them in blender
  • Heat oil in a kadai, when its heated add crushed ginger and garlic and stir fry till raw smell leaves.
  • Now add finely chopped onions and sauté until it turns golden brown.
  • Then add finely chopped tomatoes, sprinkle little salt & sugar and sauté until the tomatoes turn soft n mushy.
  • Now add the ground chilly-coriander mixture, Garam Masala powder and stir fry for a minute.
  • And then add capsicum and stir fry for a minute.
  • After that add paneer cubes, salt and gently combine everything and stir fry for a minute
  • Lastly add finely chopped cilantro & switch off the stove.
  • Your delicious & Flavourful Kadai Paneer ready. Serve hot with rotis

Tuesday, January 07, 2014

Sweet Corn Cilantro Rice

Sweet Corn Cilantro Rice

Today I am sharing with you all a very simple and quick rice recipe with fresh coriander leaves. It is also a perfect lunch box recipe at office or for kids at school , all we need is some papads or raitha to go along with it. Anyone can prepare this simple rice recipe


Cooked Rice: 1 Cup
Sweet corn kernels: 1/4 Cup (Frozen)
Lime Juice: 2 tsp
Onion: 1 (small finely chopped)
Green Chilies: 1 (finely chopped)
Salt: to taste
Chopped Coriander Leaves: 1/2 cup
Green chilies: 1 (finely chopped)
Oil: 2 tbsp
Ginger Garlic Paste: 1 tsp
Black Pepper powder: 1/4 tsp
Biryani Masala Powder: 1/2 tsp (I used Everest Biryani Powder).
Cumin Seeds: a pinch


  • Heat Oil in a Kadai or frying pan add cumin/jeera seeds, & when it starts sizzling, add finely chopped onions & green chilies and saute till it turns translucent
  • Add Ginger garlic paste and saute till oil separate
  • Now add Corn kernels and mix well and stir fry for  a minute
  • Now add cooked rice and mix well. Add black pepper powder, Biryani Masala, Salt & mix well.
  • Sprinkle some water and cook covered in medium heat for 1 minute
  • Add finely chopped coriander Leaves n give it a gently stir and lastly add lime juice
  • Mix well and turn off the Gas
  • Your’s Yummy n Flavourful Sweet Corn Cilantro Rice is ready

Friday, January 03, 2014

Egg-less Mocha Chocolate Coffee Cupcakes

Egg-less Mocha Chocolate Coffee Cupcakes

Mocha Chocolate Coffee Cupcake


Dry ingredients:

All purpose flour - 1 cup
Baking powder - 1 tsp
Sugar, powdered - 3/4 cup
Cocoa powder - 1 1/2 tbsp

Wet ingredients:

Butter, softened unsalted - 5 Tbsp
Milk - 1/2 Cup
Instant Coffee powder – 1 Sachet (I used Re 1/- Sachet)
Vanilla essence - 1/2 tsp

Curd: 2 tbsp

  1. Pre-heat the oven to 200 degrees C. Line the cupcake moulds with papercup liner and keep aside.
  2. In a bowl sift maida, baking powder, cocoa powder atleast 3 times and keep aside.
  3. In another bowl Cream together sugar, curd and butter till it's light and fluffy
  4. Add vanilla essence, coffee powder and mix well
  5. Now add the maida mixture in the curd and butter mixture with One tbsp at a time and ingredients and combine it gently
  6. Next add milk till and gently fold till you get a smooth batter
  7. Pour the batter into the cup cake mould & Bake at 180 degrees for 14 mins. Check with a knife or a toothpick inserted into the cupcake comes out clean.
  8. Take the cupcakes out of the oven. Let them cool entirely before frosting

Mocha Chocolate Syrup Frosting

Butter unsalted, softened - 3 tbsp
Chocolate Syrup: 4 tbsp
Instant Coffee Powder - 2 tbsp
Fresh Cream - 4 tbsp

How to make the Frosting

  1. In a MW bowl take the Chocolate Syrup and microwave it for 3 minutes
  2. Again add the butter and cream, MW for a minute. Stir well and again MW for a minute.
  3. Once the Mocha Frosting is cooled, top it on the cupcakes, sprinkle sparklers and serve.