How to make a masala paneer recipe


  • 1 teaspoon Ghee
  • Onion , finely chopped
  • 1 inch Ginger , grated
  • 4 cloves Garlic
  • 6 Tomatoes , made into a puree
  • 2 tablespoons Fresh cream
  • 1/2 teaspoon Garam masala powder
  • 1/2 teaspoon Coriander Powder (Dhania)
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1/2 teaspoon Red Chilli powder
  • 1 tablespoon Honey
  • 250 grams Paneer (Homemade Cottage Cheese) , cubed
  • Salt , to taste
  • 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)


  1. To prepare Home Made Paneer simmered in honey tomato gravy, if it is a store bought paneer; soak in hot salt water for about 10 minutes. This process makes the paneer soft and tasty.
  2. Cut the tomatoes and puree it in a blender and keep aside. 
  3. Heat oil in a pan; add the onion, ginger and garlic and saute it until the onions soften and turn lightly golden.
  4. Once golden, add the tomato puree, turmeric powder, red chilli powder, coriander powder, garam masala powder, salt, paneer, honey and cream.
  5. Give all the ingredients a quick stir.
  6. Cover the pan and turn the heat to medium and allow the paneer masala gravy to come to a brisk boil – allow it to simmer and cook for 10 minutes. 
  7. Once done, give it a stir, check the salt and spices and adjust according to taste.
  8. Turn off the heat and transfer the Quick Paneer Masala Gravy into a serving bowl, stir in the kasuri methi and serve hot.
  9. Serve the Quick Paneer Masala Gravy with phulkas for a super quick and healthy weeknight dinner.

How to make a paneer masala dosa


  • 2 cups Paneer (Homemade Cottage Cheese) , crumbled 
  • 1 Green Bell Pepper (Capsicum) , finely chopped
  • 1 Onion , finely chopped
  • 1 Green Chillies , finely chopped
  • 1 Tomato , finely chopped
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Cumin powder (Jeera)
  • 1 teaspoon Red Chilli powder
  • 1 teaspoon Sambar Powder
  • Salt , to taste
  • Mint Leaves (Pudina) , small bunch, chopped
  • 1 tablespoon Herb Butter
  • 3 cups Ragi Dosa Battter
  • Ghee , or oil for making dosa

How to make Paneer Masala Dosa Recipe-Paneer Bhurji Dosa

  1. To begin making the Paneer Masala Dosa Recipe- Paneer Bhurji Dosa, first prep all the ingredients. Also have the Ragi Idli Dosa Batter ready. Here is the recipe of How To Make Homemade Ragi Idli Dosa Batter.
  2. The next step is to make the Paneer Masala filling.
  3. Place a pan on medium heat; add the herb butter. Once the butter has melted add onions, green chilies, and capsicum. Saute till the onions and capsicum have softened a bit. 
  4. Once the onions are done, add the chopped tomatoes, saute for a few seconds and all the spice powders like the turmeric powder, cumin powder, red chilli powder and sambar powder. Saute well, until the tomatoes become slightly soft.  
  5. At this stage, add the crumbled paneer, season with required salt and stir well to combine. 
  6. Sprinkle chopped mint leaves and combine with the paneer bhurji masala. Turn off the heat and set the paneer masala aside till later use.

To make the Paneer Masala Dosa

  1. Heat a dosa pan on medium heat. Sprinkle some water on the pan once its hot. If the water sizzles then you have the right temperature to make the dosa. 
  2. Pour a ladleful of  the Ragi dosa batter over the skillet and spread the batter evenly using a spiral motion from inside out to make a dosa. 
  3. Drizzle ghee or oil around the edges of the dosa and cook until crisp. Flip the dosa and spread some herb butter on the dosa.
  4. Place a spoonful of the paneer bhurji masala filling in the center and fold both ends of the dosa towards the center. Transfer the Paneer Masala Dosa into a serving plate.
  5. Serve the Paneer Masala Dosa Recipe – Paneer Bhurji Dosa along with Coconut Chutney and a cup of Filter Coffee for a delicious weekday breakfast or a special Sunday Brunch.

How to make a Besan chilla


  • 1 cup besan / gram flour / kadle hittu
  • ¼ tsp turmeric / haldi
  • ¼ tsp caraway seeds / ajwain
  • salt to taste
  • ½ cup water, or as required
  • ½ onion, finely chopped
  • 2 tbsp coriander leaves, finely chopped
  • ½ to mato, finely chopped
  • 1 inch ginger, finely chopped
  • 1 green chilli, finely chopped
  • 5 tsp oil, for roasting


  • firstly, in a large mixing bowl take 1 cup besan.
  • add in ¼ tsp turmeric, ¼ tsp ajwain and salt to taste.
  • additionally, add ½ cup water or little more.
  • mix with the help of whisk to form a smooth batter.
  • now rest the batter for 30 minutes or more so that besan absorbs water and turn light.
  • furthermore, add in ½ onion, ½ tomato, 2 tbsp coriander leaves, 1 inch ginger and 1 green chilli.
  • mix well with the help of ladle and get to a flowing consistency batter.
  • further, pour a ladleful of batter onto a hot tawa and spread gently.
  • pour a tsp of oil over chilla.
  • allow to cook on medium flame.
  • now flip the chilla and cook both sides.
  • finally, fold the besan chilla and serve with green chutney.

How to make a egg salad,basil and pea


  • 150g new potatoes, thickly sliced
  • 160g French beans, trimmed
  • 160g frozen peas
  • 3 eggs
  • 160g romaine lettuce, roughly torn into pieces

For the dressing

  • 1 tbsp extra virgin olive oil
  • 2 tsp cider vinegar
  • ½ tsp English mustard powder
  • 2 tbsp chopped mint
  • 3 tbsp chopped basil
  • 1 garlic clove, finely grated
  • 1 tbsp capers
  1. Cook the potatoes in a pan of simmering water for 5 mins. Add the beans and cook 5 mins more, then tip in the peas and cook for 2 mins until all the vegetables are just tender. Meanwhile, boil the eggs in another pan for 8 mins. Drain and run under cold water, then carefully shell and halve.
  2. Mix all the dressing ingredients together in a large bowl with a good grinding of black pepper, crushing the herbs and capers with the back of a spoon to intensify their flavours.
  3. Mix the warm vegetables into the dressing to coat, then add the lettuce and toss everything together. Pile onto plates, top with the eggs and grind over some black pepper to serve.

How to make a chole chawal

Cooked Basmati Rice – 2 cups
White Cooked Chickpeas – 1 cup
Ghee- 2 tbs
Onion – 1
Tomato – 1
Green Chilly – 2
Red Chilly Sauce – 1 tsp
Green Chilly Sauce – 1 tsp
Tomato Sauce – 1 tbs
Garam Masala – 1/4 tsp
Amchur Powder – 1/4 tsp
Chaat Masala – 1/4 tsp
Salt – to taste
Coriander Leaves
Cashew Nuts, Roasted

Wash, soak and cook basmati rice.
Soak the chole overnight and pressure cook them. Drain and set aside.
Heat ghee in a pan and add green chillies.
Add onions and saute until translucent.
Add in tomato and the sauces and spice powders and cook them for a minute under low flame.
Add the chole and salt to taste and mix well.
Finally add the rice and give it a gentle mix.
Serve it garnished with coriander leaves and roasted cashew nuts.

How to make a paneer samosa

Ingredients Of Baked Paneer Samosa

  • 6-7 Samosa bases
  • 250 gram Paneer
  • 1 cup Peas
  • 1/2 cup Onions
  • 1 tsp Ginger and garlic paste
  • 1/2 tsp Chilli powder
  • to taste Salt

How to Make Baked Paneer Samosa

  • Take crushed paneer, add chopped onions, fresh peas, ginger & garlic paste, red chilli powder and salt.
  • Mix it well. Squeeze the mix so that the whole mix binds together.
  • Make cones out of the samosa base and fill in the stuffing mix. Seal the edges of the base.
  • Grease the baking tray and place the samosas on it.
  • Bake them for half an hour at a temperature of 250-300 C.
  • Keep checking and rotating the sides of the samosa.
  • Serve the paneer samosas with mint chutney.

How to make tutti futti ice cream

In a summer day we make a some cold things a tutti futti ice cream

  • 1 can sweetened condensed milk or 400 grams
  • 2.5 to 2.75 cups whipping cream – 30% to 50% fat
  • 2 teaspoons vanilla extract or 1 teaspoon vanilla essence
  • ⅓ to ½ cup tutti frutti (candied raw papaya pieces) – can add more if required
  • some tutti frutti for garnish


  • In a large bowl, take 2.5 cups of chilled whipping cream (30% to 50% fat).
  • Add 2 teaspoons vanilla extract. If using vanilla essence, then add 1 teaspoon of it.
  • Then with an electric beater, whip till stiff peaks are formed.
  • Now add 400 grams of chilled sweetened condensed milk (400 ml or about 1.6 cups).
  • Fold gently but very well. Also remember not to overfold as then the ice cream mixture can fall flat.
  • Next add ⅓ to ½ cup of tutti frutti. Fold again.
  • Remove the ice cream in a box or then cover it tightly. Or you can cover the same bowl (if its freezer safe) with a tight-fitting lid or aluminum foil.
  • Freeze till the ice cream is set.
  • Before serving, keep the ice cream box or bowl for some minutes at room temperature. Then using a scoop, serve tutti frutti ice cream. You can sprinkle some tutti frutti from top if you want.

How to make a boondi

In a lockdown we make a tasty and sweet boondi.

Ingredients for Prasad Boondi Recipe

  • Refined flour – 1 cup (150 grams)
  • Urad dal – ¼ cup (50 grams) (soaked)
  • Red food color – ½ pinch
  • Baking powder – ½ tsp
  • Sugar – 3 cup (750 grams)
  • Cardamom powder- ½ tsp
  • Oil – for frying

How to make Boondi Prasad

Start with preparing the syrup for boondi. For this, take any vessel and add 3 cups of sugar and 1 cup water. Let it simmer on low flame until the sugar dissolves completely. Now prepare the batter for making boondi. Clean the husked urad dal and rinse with water. Soak it for 2 hours and the drain out the excess water.

Place the soaked dal in mixture jar, add some water and grind it finely.

Take refined flour in a mixing bowl and add baking powder and ½ pinch red food color into it. Now add water in small portions and stir until all lumps dissolve. Prepare a smooth batter.

When the batter is prepared, add ground dal into it and mix really well.

Check the syrup now. If you see formation of one thread in the syrup, then the syrup is ready. Turn off the flame and mix cardamom powder into it. 

Heat enough oil in a wok. When the oil is heated well, then fry the boondi. Take slotted ladle and flip it upside down. Bring it over the oil with and hold in your left hand, keeping it away from the wok. Pour some boondi batter over it and press with your hands to make boondi. The batter will pass through the slotted ladle to the oil and starts floating on the surface. Place as much boondi as possible in the wok at once and deep fry until golden brown in color. Keep tossing and flipping the sides.

Drain out the fried boondi in a big net basket to remove excess oil and then add it to the syrup. Let it drench in syrup for 1 to 2 minutes and meanwhile prepare the rest. Now drain out the boondi soaked in syrup in a separate plate. Soak the rest boondi in the syrup. Similarly prepare boondi from the entire batter. Delicious sweet Prasad boondi is ready.


  • The batter for boondi should not be too thin or too thick in consistency. Keep the consistency of batter correct.
  • Make sure that the oil for frying the boondi is sufficiently hot else the boondi will stick to each other.
  • After draining out the boondi from syrup, keep stirring it at regular intervals so that it doesn’t stick to each other. Keep separating out the boondi.
  • Make sure you clean the ladle used for making the boondi every time prior making the other slot. The holed on the ladle should be clean.

How to make idli


  • 1 cup urad dal
  • 2 cup idli rava / rice rava / cream of rice
  • 1 tsp salt
  • oil to grease


  • firstly, in a large bowl soak 1 cup urad dal for 4 hours.
  • drain off the water and transfer to blender or grinder.
  • blend to smooth and fluffy batter adding water as required.
  • transfer the batter to a large bowl. keep aside.
  • now in another bowl take 2 cup idli rava.
  • rinse the idli rava with enough water and drain off the water.
  • repeat this for 2 or 3 times or till water runs clean.
  • squeeze off water from idli rava and add to urad dal batter.
  • mix well making sure rava and urad dal are combined well.
  • now cover and rest in warm place for 8-10 hours or till the batter ferments and doubles.
  • after 8 hours, batter doubles indicating well fermented with air pockets present.
  • add 1 tsp salt to the batter and mix gently without disturbing the air pockets.
  • scoop the batter into idli plate greased with oil.
  • place in steamer and steam for 10 minutes on medium flame or till a toothpick inserted comes out clean.
  • finally, soft idli recipe are ready to serve along with chutney and sambar.


  • firstly, make sure to blend urad dal into very soft and fluffy batter.
  • also, for white idli make sure to rinse idli rava well.
  • additionally, a fermenting batter is very important for soft and fluffy idli.
  • furthermore, to make extra soft idli, add 1 cup washed poha / avalakki while blending urad dal.
  • finally, soft idli batter can be refrigerated for 2-3 days and steam soft idli when required.

How to make Almonds halwa


  • ½ cup almonds / badam
  • hot water to soak
  • ¼ cup milk
  • 1½ tbsp ghee / clarified butter
  • ¼ cup sugar
  • 2 tbsp saffron milk
  • ¼ tsp cardamom powder / elachi powder
  • few dry fruits, chopped


  • firstly soak ½ cup almonds in enough hot water for 30 minutes.
  • further, peel the skin of badam and transfer to the blender.
  • also add in ¼ cup milk. alternatively use almond milk or water if you are vegan.
  • blend to smooth paste.
  • transfer the badam paste into the large kadai.
  • add in a tbsp of ghee.
  • and saute for a minute on low to medium flame.
  • furthermore, add in ¼ cup sugar and saute continuously.
  • stir continuously till the sugar dissolve completely.
  • now add 2 tbsp saffron milk and stir. to prepare saffron milk, soak few threads of saffron in 2 tbsp of warm milk for 10 minutes.
  • keeping the flame on low-medium, stir till the mixture thickens.
  • now add half tbsp of ghee and stir.
  • stir till the mixture separates the pan and ghee oozes out from sides.
  • furthermore, add in ¼ tsp cardamom powder and mix well.
  • finally, serve badam halwa hot or chilled garnished with few chopped nuts.


  • firstly, cook the halwa on low to medium flame, to avoid burning.
  • also, increase the amount of sugar for more sweet flavour.
  • additionally, add yellow food colour to prepare attractive almond halwa recipe.
  • finally, add more milk to adjust the consistency of badam halwa recipe.