Paneer Butter Masala

One of the most popular dishes in India is the ‘Paneer Butter masala’. Loved by many and loaded with calcium. A kids friendly curry! Here goes the recipe. Its very simple, all you need is a cooking vessel and a blender.


Paneer 2 cups, cubed
Onions 1 big, chopped
Tomatoes 3 medium, chopped
Ginger garlic paste 1 tsp (freshly ground or store bought)
Fenugreek leaves/ Kasoori methi 1tsp
Cinnamon 1 inch stick
Cloves 3
Green cardamom 1( I dint use it)
Chilli powder 1/2tbsp
Coriander powder 1/2 tsp
Fresh cream/half & half 1/4 cup
Sugar 1 tsp
Butter 2 tbsp
Cashew 5-6, finely grounded
Red colour half a pinch( I dint use it)


1. Sauté the paneer cubes using cooking spray to golden brown and transfer it to a bowl containing warm water. Let it soak for 5 mins, drain it and keep it separately.

Sauté & Blend

2. Dry roast the cinnamon, cloves and cardamom and grind it to powder.
3. Next sauté the onions to golden brown and blend it to fine paste and keep it separately.
4. Then sauté the chopped tomatoes for a little while and grind it to paste.

For Masala

5. Now take a new pot, add 2 tbsp of butter and add grounded onion paste then ginger garlic paste and tomato paste, one by one sautéing it for few minutes.
6. Add the grounded garam masala powder, chilli powder, coriander powder, fenugreek leaves and cook it till the raw smell goes away.
7. Add 1 1/2 cup water and adjust salt taste.
8. Now add paneer to it. Allow it to cook for 10 mins.
9. Add sugar and for rich consistency add finely grounded cashew paste.
10. Simmer the masala then add fresh cream and garnish with coriander leaves.
11. Paneer Butter Masala will be good with any of the Indian flat bread.



Mocha cake with Coffee Frosting

Today being Good Friday, Kids were at home. As soon as we woke up in the morning, asked my husband to work from home. Kids were always very pleasant when he is around. Trouble free nap times, no whinings, no messing around. Everything goes On schedule! Had some time during their nap. So thought to bake a cafe and yes, it was my husband’s favorite Mocha cake with coffee frosting!



For Cake
All purpose flour 2 cup
Salt 1/2 tsp
Baking powder 1 tsp
Baking soda 2 tsp
Cocoa powder 2/3 cup
Vegetable oil 1/2 cup
Eggs 2
Sugar 2 cup
Butter milk 1 cup
Vanilla extract 1 tsp
Hot water 1 cup
Instant coffee 3 tbsp

For Frosting
Butter 3/4 cup
Sugar 2 cups
Vanilla extract 1/2 tsp
Salt 1/3 tsp
Instant coffee 1tbsp + 1/2 tsp
Hot water 4 tbsp

1. Preheat oven to 350 F. Grease 2 of 9 inch pans. Don’t forget to dust it with flour.
2. Whisk all purpose flour along with salt, baking powder, baking soda and keep it separately.
3. Now beat the vegetable oil, eggs( add eggs one by one) sugar, vanilla extract, cocoa powder along with the butter milk at medium speed.
4. Heat 1 cup of water in stove and add the instant coffee powder.
5. Pour it to the mixture and blend it again for 30 seconds.
6. Now add the flour to it spoon by spoon and mix it very gently with the spatula.
7. Transfer the contents to the greased plates and keep it in the oven for 30 to 40 mins.
8. After 30 mins check the cake with skewer if it had completely baked.
9. Remove it from the oven and allow it to cool.

For Frosting
1. Beat butter with the hand mixer till it becomes fluffy.
2. Add 1 tbsp of coffee to 4 tbsp of hot water. Once the coffee dissolves add it to the butter and mix it thoroughly.
3. Add vanilla extract and the salt as well.
4. Now add the sugar little by little and continue to mix it till it becomes a creamy texture.
5. Finally add 1/2 tsp of instant coffee and gently mix it with a spoon.

Icing on the Cake
1. Store the frosting in the refrigerator till the cake completely gets cooled down.
2. Before doing the icing, whip one more time. Add 2/3 of the frosting in the center of the cake. Use the remaining over the sides.
3. Voila! Moist Mocha cake with Coffee frosting is done! I am sure all the coffee lovers would die for it 🙂


Cashew Chicken Curry


Chicken 1 lb
Onion 1, finely chopped
Tomato 1 1/2, finely chopped
Curry leaves 2 strand
Coriander leaves req
Ginger garlic paste 1 tsp
Cinnamon 1 stick
Bay leaf 1
Cloves 4
Cumin 1 tsp
Fennel 1 tsp
Yogurt 3tbsp
Chilli powder 1/2 tbsp
Coriander powder 1 tbsp
Cashew little

1. Clean chicken, marinate with yogurt and keep it separately.
2. Heat little oil in a pot and add cinnamon, bay leaf, cloves,curry leaves, cumin, fennel seeds.
3. Add finely chopped onions and sauté it till golden brown then add the ginger garlic paste.
4. Once the raw smell goes away add the tomatoes to it.
5. Then add the chilli powder and coriander powder along with required salt.
6. Now add the marinated chicken to it.
7. Add very little water and allow it to cook for 10 mins.
8. Add the grounded cashew paste and simmer it for next 5 mins.
9. Garnish with coriander leaves and serve hot with chappathy/idly/dosa/.


St Clements Drizzle Cake


All purpose flour 3/4 cup
Baking powder 1 tbsp
Salt 1/8 tbsp
Butter 3/4 cup
Sugar 3/4 cup ( finely powdered)
Eggs 2
Milk 4 tbsp
Orange zest from 1 orange
Lemon zest from 1 lemon


Juice of 1 big lemon
Juice of 1 big orange
3 tbsp granulated sugar


1. Preheat the oven to 350°F. Grease and dust the pan with flour.
2. Whisk flour, baking powder and salt and keep it separately.
3. Place the superfine sugar, butter and lemon and orange zest in a bowl and beat together until pale and creamy.
4. Add the milk, and then beat in the eggs, one at a time.
5. Add flour spoon by spoon mixing it gently and pour it into the prepared baking pan. Level the surface.
6. Bake in the oven for about 30-40 minutes, until they are golden and a skewer comes out clean when inserted in the centre.

For Drizzle

7. Place the lemon and orange juice in a saucepan, bring to the boil and allow it to reduce to about 3tbsp.
8. Cool it and then add 3 tbsp of granulated sugar to the syrup. Drizzle is ready.

Drizzle on Cake

9. As soon as the cake comes out of the oven, prick it with a skewer several times, then slowly pour the syrup all over the top, letting it soak into the cake.
10. Allow it to cool completely in the pan.
11. Moist St Clement’s Drizzle cake is ready!

Paav Bhaji


Potatoes 3 big, cubed
Cauliflower 1 small
Mixed vegetable 1 cup
Onion 1 big, finely chopped
Tomato 2 small, finely chopped
Ginger garlic paste 1 tbsp
Paav bhaji masala 2 tbsp ( you can buy this in Indian store)
Chilli powder 1/2 tbsp
Coriander powder 1/2 tbsp
Butter 1/2 stick
Coriander leaves req



1. Pressure cook cauliflower, potato, mixed vegetable with required water and salt. Keep it separately.
2. In a wide pan heat 1/2 of the butter listed in the ingredients. Add onions and sauté it till they become translucent.
3. Add ginger garlic paste followed by the finely chopped tomatoes and sauté it for few more minutes.
4. Now add paav masala, chilli, coriander powder and cook it till the raw smell goes away.
5. Add the pressure cooked vegetables and adjust the salt taste.
6. Allow it cook in the medium flame, covered for 15 mins. Make sure there is enough water in it.
7. Now remove the cover, add rest of the butter and simmer it for another 10-15 mins.
8. Garnish with cilantro.
9. Serve it with toasted dinner rolls/ buns with chopped onions and lemon.


Whole Fish Fry


Whole fish -1( I used striped bass)
Chilli powder 2 tbsp
Coriander powder 1 tbsp
Turmeric 1 tsp
Corn flour 1 tbsp
Lemon juice 1 tbsp



1. Wash and clean the fish slit on the sides repeatedly, 3 to 4 times.
2. In a wide plate add all the ingredients with required salt. Now sprinkle some water to make a paste.
3. Apply the paste all over the fish and marinate it overnight in refrigerator.
4. Preheat oven to 350.
5. Spray some cooking spray on to the baking pan and transfer the marinated fish to the pan.
6. Cook in the oven for 30 mins. Dont forget to turn the fish upside down in between.
7. Broil the fish for another 5-10 mins.
8. Now remove it from the oven and serve hot with onions and lemon.


Mushroom Masala


Mushroom 2 cup
Onion 1
Tomato 1
Ginger garlic paste 1 tbsp
Cumin seeds 1 tsp
Fennel seeds 1 tsp
Cinnamon 2 inch stick
Chilli powder 1 tbsp
Pepper powder 1 tsp
Coriander powder 1 tbsp
Curry leaves 1 strand
Coriander leaves little


1. Heat little oil in a wide pan and add cinnamon, fennel, cumin and curry leaves.
2. Add the chopped onions, little coriander and sauté it till the onions turn golden brown.
3. Now add the tomatoes and cook for another couple of minutes.
4. Then add chilli powder( can reduce little as per your taste) coriander powder, mushroom and allow it to cook uncovered for 15 mins with a cup of water in a medium flame.
5. Add the required salt.
6. Add pepper powder and simmer it for another 5 mins.
7. Transfer it to a bowl and garnish with coriander leaves.
8. Mushroom masala goes well with chappathy/ naan!



Vegetable Biryani


Basmati rice 2 cup
Onion 1
Small tomato 1
Mint 1 bunch, minced
Coriander 1/4 bunch, minced
Green chillies 4
Garlic 4 cloves
Ginger 1 inch
Chilli powder 1 tbsp
Coriander powder 1 tbsp
Garam masala 1/2 tbsp
Bay leaf 2
Cinnamon 2 inch stick
Cloves 5-6
Fennel seeds 1 tsp
Cumin seeds 1 tsp
Paneer little ( optional)
Mixed veggies 1 1/2 cups


1. Wash and soak basmati rice and keep it aside.
2. In a big pot heat little oil and roast the bay leaves, cinnamon, cloves, fennel and cumin seeds.
3. Now add the thinly sliced onions and sauté it to golden brown
4. Then add half of the listed mint and coriander leaves to it and fry it with the onions.
5. Grind 4 green chillies, remaining half of mint and coriander leaves, garlic and ginger and add the grounded paste to the pot with little water. Allow it to cook till the colour changes to dark green.
6. Meanwhile fry paneer to light brown with very little oil in a small pan and keep it separately.
7. Add the chopped tomatoes to the curry.
8. After couple of minutes add the mixed vegetables along with the paneer.
9. Now add chilli powder, coriander powder, garam masala and salt and cook for few minutes.
10. Cook in medium flame throughout this process. Add 3 cups of water, adjust salt taste and then add the soaked basmati rice.
11.Cook it uncovered for 5 mins and then keep Dum on a unused dosa pan, covered for 20 mins.
12.You can fry bread pieces, raisins and cashew in ghee and add it for a rich flavor.
13. Vegetable biryani is ready to be served with raitha!



Crab Masala

Fresh Crab 1 1/2 lb
Onion 1
Tomato 1
Curry leaves 1 strand
Fenugreek seeds 1 tsp
Chilli powder 1 tbsp
Coriander powder 1 tbsp
Turmeric powder 1 tsp
Coriander leaves Required

To Grind
Shredded coconut 1 cup ( preferably use fresh coconut)
Cumin seeds 1 tbsp
Fennel 1/2 tbsp
Pepper 1/2 tbsp
Garlic 3 cloves
Green chillies 2

• Heat oil in a pot and add fenugreek.
• Add onions, curry leaves and sauté it till golden brown.
• Grind coconut, cumin, fennel, pepper, garlic and chillies with little water and add the grounded paste to the sautéed onions.
• Add the chopped tomatoes and cook for couple of minutes.
• Now add the chilli powder, coriander powder,turmeric powder and required salt with 5 cups of water.
• Cook the curry till the raw smell goes away.
• Then add the cleaned Crab to the curry and cover and cook in medium flame for 15 mins.
• Open the cover and simmer it for the next 10 mins to form a thick curry. Garnish with coriander leaves.
• Crab masala is ready!


Madurai Fish Curry

Today, I made this Fish curry using my aunt Nagi Krishnan’s recipe. She is an amazing cook who constanly bestowed me with numerous recipes and this authentic Madurai Meen Kulambu goes awesome with rice/idly/dosa.



Fish ( Salmon) 1/2 lb
Onion 1
Tomato 1
Curry leaves 2 strands
Coriander leaves little
Fenugreek 1 tsp
Cumin 1 tsp
Fennel 1 tsp
Garlic 2 cloves optional ( I dint use it)
Mustard 1 tsp
Chilli powder 1 tbsp
Coriander powder 1 tbsp
Green chillies 1
Tamarind paste 1 tbsp
Coconut Little
Pepper 1 tsp
Salt Required

1. Take little amount of oil in a pot. To that add mustard, fenugreek, cumin, fennel seeds roast it along with curry leaves.
2.Add onions, coriander and chilli
and sauté it till they become golden brown.
3. Once the onions turn light brown, add tomatoes and let it cook for couple of minutes.
4. Now add one spoon of chilli powder, two spoons of coriander powder,3 cups of water and allow it to boil.
5. Grind coconut and pepper to fine paste and mix it with the boiling curry.
6. Add tamarind paste and the required salt to it.
7. To the boiling curry add the fish pieces and cover it and cook for 7 to 10 mins and simmer it for the next 2 mins.
8. Fish curry is ready!