Cheesy Paneer Bhurji

Paneer bhurji (mashed cottage cheese curry) is an instant no fuss item which requires minimum effort. Not much of spices are required for this. 

I have prepared this with a little twist by adding grated cheese. I used mozzarella cheese. However any cheese of your choice can be used here. 

Paneer bhurji tastes delicious when served hot. Read on further to know the  recipe.


  1. Paneer – 200 gms
  2. Shredded mozzarella Cheese – 1/2 cup
  3. Green pea (frozen) – 1/2 cup
  4. Sweet corn (frozen) – 1/2 cup
  5. Tomato (cut into small pieces) – 1
  6. Turmeric – 1 tsp
  7. Shahi paneer masala (optional) – 2 tsp
  8. Salt – as per taste
  9. Red chilli powder – 2tsp (as per taste)
  10. Oil – 3 tsp

Method of Preparation:

  1. Grate paneer.
  2. Heat oil in a pan. Add tomato pieces. Then add green peas and sweet corn.
  3. Saute for few minutes till the tomatoes are tender.
  4. Add salt, turmeric, shahi paneer masala, red chilli powder. Mix everything well. 
  5. Add grated paneer and mix everything nicely. 
  6. Let it be cooked for few minutes. Do stir in between so that the paneer does not stick to bottom of the pan. 
  7. Now add grated cheese and give a good mix. 
  8. Switch off the flame. Cheesy paneer bhurji is ready to be served. 
  9. It goes well with roti, paratha, naan, puri. 


Country Chicken Curry

Country chicken is said to be tastier than broiler. (Difference between country chicken and broiler chicken)

This recipe is by my sweet li’l sis Nibedita. Thanks dear. 

Let us check out how this country chicken is cooked in Odisha.

Ingredients Used:

  1. Country chicken – 800 grams
  2. Bay Leaves (Teja patra) – 2
  3. Cardamom (Dalchini) – 2,3 small sticks
  4. Green cardamom (Choti Elaichi) – 1
  5. Black cardamom (Moti Elaichi) – 1
  6. Black paper corn (Golmaricha) – around 10 to 12
  7. Clove – 3 to 4
  8. Curry leaves – 5 to 6
  9. Dried red chilli – 3
  10. Medium sized onion – 3
  11. Tomato – 2
  12. Coriander powder – 3 Tsp
  13. Cumin powder – 1 Tsp
  14. Red chilli powder – 2 Tsp (according to taste)
  15. Pav bhaji masala – 1 Tbsp
  16. Turmeric powder – 1 Tsp
  17. Garam masala powder – 2 Tsp
  18. Ginger garlic paste – 2 Tbsp
  19. Salt – according to taste
  20. Oil – 3 Tbsp

Method of Preparation:

  1. Marinate the chicken with salt, red chilli powder, turmeric powder, pav bhaji masala and ginger garlic paste. Mix well and keep aside at least for 20 minutes.
  2. Dry roast cinnamon, green cardamom, black cardamom, pepper corn, cloves, curry leaves, bay leaves and red chili. keep aside and let them cool.
  3. Cut two medium sized onions and two tomatoes. Blend these to a fine paste along with coriander powder, cumin powder and the roasted ingredients in step 2.
  4. Straight cut one medium sized onion and keep aside.
  5. Take oil in a pan and add the cut onions once oil is hot enough. Fry till the onions are translucent and then add the marinated chicken pieces into it. Stir nicely and put the lid on. Cook on medium flame for 10 minutes.
  6. After 10 mins, open the lid and stir the chicken again. Now let it cook on low flame for 5 minutes.
  7. Now add the blended masala (made in step 3) and mix well. Keep the lid on again and let it cook for 15 more mins.
  8. After 15 mins take the lid out, add one glass of water and 2 tsp of garam masala powder and let it cook on medium flame for 10-15 mins.
  9. Now our country chicken curry is ready to be served with steaming white rice or hot phulkas. IMG-20160706-WA0013

Mava Coconut Barfi

Mava (Khova) is condensed milk solid which is easily available in any Indian sweet shop or supermarket. It is mostly used in preparing different kinds of sweets and desert items. 

Here I have prepared coconut barfi with mava. Read on for the recipe.  


  1. Mava – 150 grams
  2. Desiccated coconut – 50 grams
  3. Sugar – 2 tbsp (can be adjusted to taste)
  4. Cardamon powder – 1 tsp
  5. Ghee – for greasing

Method of Preparation:

  1. Crumble mava.
  2. Heat a pan slightly and put the crumbled mava on it. 
  3. Keep the heat low and stir continuously.
  4. The mava will start melting and sticking together. At this stage add desiccated coconut, sugar, cardamom powder and mix. 
  5. Stir everything continuously till the mixture forms a soft single mass. 
  6. Grease a plate with ghee. Take out the mava mixture on the greased surface and flatten it with the help of spatula. Keep a thickness of one centimeter approximately.
  7. Let it cool down slightly and cut into desired pieces at this stage. 
  8. Now let it cool down completely and keep in refrigerator for half an hour.
  9. Our mava coconut barfi is ready. 

Khajur Puran Poli (Sweet Flatbread with Date)

Puran poli or sweet flatbread is a famous calorie loaded dish across different states of India, which is relished during various festivals. It has different names in different states like “puran poli” in Maharashtra, “vedmi” in Gujarat, “bobbatlu” in Andhra Pradesh and Telangana etc. Originally the recipe calls for a flatbread prepared from all-purpose flour and stuffed with mixture of cooked yellow gram (chana daal), jaggery and cardamom powder. And the bread is then roasted using ghee. The flavour may vary slightly from state to state.

Here I have  used whole wheat flour for the flatbread and date, raisin, brown sugar for the stuffing.


  1. Whole wheat flour – 3 cups
  2. Water – 1 cup approx
  3. Salt – a pinch
  4. Date (seedless) – 5 to 6
  5. Raisins – 150 grams
  6. Brown Sugar – 3 tsp (can be adjusted as per desired sweetness)
  7. Ghee – 2 tbsp

Method of Preparation:

  1. Make soft dough using whole wheat flour, a pinch of salt and water (the way it’s done for making rotis). Once dough is ready, grease it with little ghee and keep aside covered. DSC04107
  2. Grind date, raisin and brown sugar together. If brown sugar is not available, white sugar can also be used. Take the sweet mix out in a bowl.
  3. Make medium sized balls from the wheat dough.
  4. Take one ball and roll it by dusting some wheat flour as needed. Roll it till approximately 5 centimeter diameter.
  5. Then put a small portion of the sweet mix in the middle of our flatbread and cover from all sides to form a ball again.
  6. Now gently roll the stuffed dough ball to desired thickness. Dust with loose flour as and when required during rolling. Do not panic if the stuff oozes out from some places. That’s normal and keep the flatbread slightly thick.
  7. Heat a tawa and then place the flatbread on it. Let it be roasted on medium flame and flip it and let the other side be roasted.
  8. Now brush ghee on both sides of the flatbread and let it be roasted for few more minutes.
  9. Hot khajur puran poli is ready to be served. DSC04126

Instant Khaman Dhokla

Khaman Dhokla is a very popular Gujurati snack item. Almost everybody in my family likes it.

Let’s check out how I make it.

Ingredients Used:

  1. Besan (Gram flour) – 2 cups
  2. Curd – 1 cup
  3. Green chili – 2
  4. Ginger – 1 inch
  5. Fruit Salt (Eno) – 1 sachet
  6. Turmeric – 1/2 tsp
  7. Sugar – 2 tsp
  8. Salt – 1/2 tsp (can be adjusted to taste)
  9. Water – 1 cup approx
  10. Oil – 1 tbsp
  11. Dry roasted sesame seeds – 2 tsp (optional)

For tempering:

  1. Mustard seeds – 1 Tbsp
  2. Asafoetida (Hing) – 1/4 tsp
  3. Curry leaves – 8 to 10
  4. Green chili – 1 (cut into small rounds)
  5. Water – 1/3 cup  DSC04099

Method of Preparation:

  1. Wash green chili and ginger. Peel ginger and grind it along with the chilies to make a coarse paste.
  2. To the gram flour, add curd and mix properly.
  3. Then add water little by little till the mixture comes to a thick pouring consistency (like cake batter).
  4. To the batter add ginger-green chili paste, turmeric, salt, sugar and oil. Give a nice and gentle mix. DSC04101
  5. Now keep this batter aside for at least 20 minutes.
  6. In the mean time, add water to the pot we are planning to steam in.
  7. Here I am steaming the dhokla in an idly pot. Keep a stand in the pot in order to separate dhokla pan from the bottom of steamer. And switch on the flame.
  8. Now grease the pan, in which you are planning to make the dhokla, with few drops of oil.
  9. Just before pouring the batter into the pan, add the eno fruit salt to it and mix gently to avoid any lumps. After adding fruit salt, the batter becomes plump and light. It helps the dhokla to rise.
  10. Now pour the batter into the pan and sprinkle the roasted sesame seeds on top of batter. Carefully place the pan in the steamer where the water is already boiling.
  11. Close the lid and let it be baked on a medium flame for minimum of 20-25 minutes.
  12. After 20 minutes, open the lid and check if the dhokla is cooked properly by inserting a toothpick in it. If the toothpick comes out clean, then our dhokla is cooked properly. If not, then close the lid again  and let it be steamed for another 4-5 minutes.
  13. Now take out the dhokla pan and let it cool down for about 15 mins. Then put it carefully on another plate upside down and demould  the dhokla with gentle taps on the pan.
  14. With the help of a knife, cut through the yellow sponge to make small squares.
  15. For tempering, heat a small pan on flame. To it, add oil. Once oil is hot enough, add mustard seeds. Let the mustard seeds splutter. Then add curry leaf, asafoetida and green chili cuts. After that add 1/3rd cup of water and bring to a boil. Let it boil for one minute. DSC04132
  16. Then add that seasoned water on top of our dhokla with the help of  a spoon so that all the pieces are moist.
  17. Let the pieces soak the moisture for few minutes and then relish the dhokla sponges. 🙂 DSC04133

My Curry Paste

Meal prep is very essential for any person who manages work and cooking along with other household things. Meal prep not only saves a lot of time during cooking, but also reduces the effort of doing the same thing again and again over the week. Preparing the curry paste beforehand and keeping it ready while cooking makes it easier for me during weekdays.

The curry paste is prepared using onion and tomato. Some may add ginger and garlic to it. But I use ginger and garlic paste separately. So I do not add those to my curry paste. There are two ways to prepare the paste. First one is sauteing the cut veggies with oil and required spices and then grind everything together to a paste. Second method is grinding the cut veggies to a paste and then sauteing it with oil and spices. I have tried both and prefer the second one. With the first method, the curry gravy comes out to be silky and smooth but storing the paste prepared by first method looses its colour and flavour over the period of time and does not stay good for long. On the other hand, paste prepared by second method retains its colour and aroma. Also it remains fresh for longer.

Read on to know how I prepare my curry paste.


  1. Onion (medium) – 5
  2. Tomato (medium) – 3
  3. Oil – 3 tbsp
  4. Salt – 4 to 5 tbsp
  5. Coriander powder – 2.3 tbsp
  6. Cumin powder – 2 tbsp
  7. Garam Masala – 1.5 tbsp
  8. Red chilli powder – 2 tbsp (can be adjusted to taste)
  9. Turmeric – 3 tsp

Method of Preparation:

  1. Roughly cut onions and tomatoes.
  2. Put all those pieces in blender and grind to paste. 
  3. Now add coriander  powder, cumin powder, turmeric, red chilli powder, garam masala, little salt to the onion-tomato paste. 
  4. Heat a pan and add oil to it.
  5. Once is heated, carefully add the mix to it. There are chances of the mix spluttering outside the pan. 
  6. Let it cook for around 20-25 minutes under medium flame with occasional stir in between. Take care not to burn the mix from bottom. Also cover the pan in order to take care of the spice mix splutters.
  7. Let the moisture evaporate completely from the mix. Once oil starts separate, switch off the flame.
  8. Let the spice mix cool down completely. 
  9. Now add rest of the salt. This will act as our preservative.
  10. Our curry paste is ready. Store in a glass container. This can be kept refrigerated for 8-10 days. 
  11. Note: Do take care not to add any salt while preparing curry with this paste as we have already added loads of it to our paste.

Chilli Babycorn

Chilli Babycorn is an indo-chinese dish. The recipe is the basic recipe used for preparing any chilli based indo-chinese dish named chilli paneer, chilli soyabean, chilli veggies etc. 

So, here babycorn can be replaced with any of the ingredients mentioned above. The original recipe calls for deep frying the Babycorn with a thin coat of corn flour batter. But as I have mentioned in my earlier blogs, I limit usage of corn flour and refined flour in my kitchen. So here I am replacing it with rice flour and shallow frying it instead of deep frying.


  1. Baby corn (peeled and cut into pieces) – 200 gms
  2. Rice flour – 2 tbsp
  3. Olive oil – 2 tbsp
  4. Green bell pepper or capsicum (small) – 2 (cut into small pieces)
  5. Onion (medium) – 2 (slit length wise)
  6. Garlic – 4 cloves (cut into small pieces)
  7. Salt – as per taste
  8. Chilli powder – 2 tsp (can be adjusted to taste)
  9. Black pepper powder – 1 tsp
  10. Soya sauce – 1 tsp
  11. Tomato sauce – 2 tsp
  12. Green chilli sauce – 1 tsp (optional)
  13. Water – 3 to 4 tbsp

Method of Preparation:

  1. Make a thick batter of rice flour, salt and half of the chilli powder. Put the Babycorn pieces in the batter and coat those properly. 
  2. Heat oil in a pan and shallow fry the coated babycorns till a nice crunchy coating. Remove the pieces and place on kitchen paper so that excess oil will be absorbed by the paper. 
  3. Now to the same oil, add garlic, capsicum and onion pieces. Add rest of the chilli powder, salt. Saute the veggies till they sweat.  Keep those crunchy. 
  4. Now add the fried Babycorn pieces and mix. Add black pepper powder, soya sauce, green chilli sauce and tomato sauce. Mix everything well. 
  5. Let it be cooked for few minutes till raw smell of the sauces goes away. 
  6. Now hot chilli babycorn is ready. It’s generally served as a starter. 

Gobi 65

Gobi 65 is a popular restaurant dish in India. It can be served as a starter or snack item. 

Read on for the ingredients and method of preparation.


  1. Cauliflower florets – 150 grams
  2. Rice flour – 2 tbsp (can be replaced with all purpose flour)
  3. Red chilli powder – 2 tsp
  4. Turmeric – 1 tsp
  5. Salt – as per taste
  6. Kasuri methi or dried fenugreek leaves – 2 tbsp
  7. Coarsely ground white sesame seeds (optional)
  8. Onion (small) – 1/2 (cut into small pieces)
  9. Cumin seeds – 1 tsp
  10. Coriander powder – 1 tsp
  11. Hung curd – 3 tbsp
  12. Oil (for frying) – 3 tbsp

Method of Preparation:

  1. Soak the cauliflower florets in water mixed with little turmeric powder for 15 minutes. This will help in discarding toxins if any. 
  2. Make a thick batter by mixing rice flour, salt, half of turmeric, chilli powder. Coat the cauliflower florets in this batter. 
  3. Heat oil in a pan. Deep fry the coated cauliflower florets. Remove those on a kitchen paper towel so that excess oil will be absorbed. 
  4. Now add coriander powder,  rest of the salt, turmeric powder and chilli powder to the hung curd. Mix well.
  5. In another pan heat 1 tsp oil. Add cumin seeds. Once those splutter, add in the curd mixture. Keep the flame low. Add little water (around 2 tsp). 
  6. Add in the deep fried cauliflower pieces to the curd gravy and mix everything well. Make sure that the florets are well coated and there should not be any liquid remaining.
  7. Remove from heat and garnish with coarsely ground white sesame seeds and small raw onion pieces.
  8. Enjoy while it’s still hot. 

Whole Wheat Bread

After numerous failed attempts and wasting ingredients, finally I am able to successfully bake a bread… Yes, home made brown bread 🍞 🙂

I always avoid use of refined flour in my as well as my family’s diet. So I baked this bread with whole wheat flour only.

Read on for the recipe.


  1. Whole wheat flour – 400 grams
  2. Instant dry active yeast – 1 tsp
  3. Lukewarm water – 1 tbsp
  4. Salt – 1 tsp
  5. Olive oil – 1 tbsp
  6. Water – 300 to 400 ml
  7. Unsalted Butter (melted) – 1tsp
  8. Milk – 1 tbsp

Method of Preparation:

  1. Take wheat flour in a mixing bowl and make a well in the middle. Place instant active dry yeast in the well and pour lukewarm water over it. Let it sit for one minute. 
  2. Once the yeast starts bubbling, add rest of the water little by little and knead to a soft dough. Knead the dough for nearly 10 minutes on a flat surface. Dust flour lightly if required. 
  3. Apply oil on the dough and give round shaped. Place in a well greased bowl and cover with a damp kitchen towel.
  4. Let it sit for around 45 minutes. It will become almost double in size. 
  5. Then knead it again on flat lightly dusted surface for five more minutes. This will release the air from it. 
  6. Again give round shape after kneading and cover with the same damp cloth, on the flat surface.
  7. Rest it for 15 minutes.
  8. Then roll it lightly and give a rectangular shape as shown in the image. ( Fold both vertical edges and then roll it from the horizontal side) 
  9. Keep the dough log in bread tin and put the tin inside a plastic bag. Keep it aside for 30 minutes for the dough to proof and rise. 
  10. After 30 minutes the dough would have risen to cover the bread tin. Brush milk on top surface of the dough log.
  11. Now bake it in a pre-heated oven at 200°c for 35 minutes. 
  12. After 35 minutes, take the tin out and cool on a cooling rack. Brush melted butter on top surface of the bread.
  13. Slice the bread once it cools down. Enjoy.  

Dahi Baingan

Dahi Baingan (fried eggplant in tempered yogurt) is an authentic popular Odiya side dish. You will definitely find this item in almost all functions. 

Read on to know the recipe of our beloved Dahi Baingan.


  1. Eggplant (big) – 1 cut length wise
  2. Yogurt – 1 cup
  3. Onion (small) – 1 (cut into small pieces)
  4. Turmeric powder – 1 tsp
  5. Red chilli powder – 2 tsp
  6. Salt – as per taste
  7. Coriander powder – 1 tsp
  8. Oil – 2 tbsp
  9. Panch phoran – 1 tap
  10. Asafoetida – 1 pinch
  11. Curry leaves – 8 to 10
  12. Water – 1 cup

Method of preparation:

  1. Cut the eggplant length wise and chop the onion into small pieces.
  2. Toss the eggplant pieces with salt, half of both turmeric and red chilli powder taken. 
  3. Heat 1 and 1/2 tbsp oil in a pan. Add the eggplant pieces. Cover and let it cook. 
  4. Take yogurt in a bowl. Add to it salt, coriander powder, rest of the turmeric and red chilli powder. Beat well. Add water as per desired consistency. I used one cup of water. 
  5. Once the eggplant pieces are nicely done, add those to the yogurt mixture. 
  6. For tempering, heat oil and add panch phoran to it. After they splutter, add asafoetida, curry leaves and onion. Sweat the onion and then add 3-4 tbsp water. Let the water boil and switch off the flame. 
  7. Add this tempering to yogurt and eggplant mixture. Stir gently. 
  8. Dahi Baingan is ready to be served.