Paneer Handi is yet another delicious preparation of Paneer. Basically handi is deep narrow-mouthed cooking pot . This curry is prepared in handi, hence the name "Paneer Handi". Again this is a North Indian delicacy, any curry related to Paneer is from North Indian cuisine. Paneer is also quite popular with kids as most of the recipes are on sweeter side. Each and every Paneer curry has it's own unique taste. For Paneer Handi, Paneer cubes are marinated in yogurt and spices and then added to gravy. So no cream in this recipe hence it is little bit lighter than other Paneer curries like Paneer Makhani, Paneer Butter Masala or Shahi Paneer. Ingredients 1 1/2 Cup cubed Paneer( Recipe for homemade Paneer ) 3 Tbs Yogurt, beaten 1/4 tsp chili powder Pinch of turmeric Salt as per taste 2 tbs Chopped Cilantro 2-3 green chilies sliced lengthwise 1 tsp+ 1/2 tsp garam masala 2 medium onions cut into quarters 3 medium tomatoes cut into quarters 1 inch ginger sliced 1/2

Keema means any kind of minced meat. We had these rolls at my friends house and  loved it and so made these again at home the other day. They are somewhat similar to Sloppy Joe's but unlike sloppy Joe's these vegetarian rolls are not 'messy' to eat. I have used soya granules instead of meat for making perfect Keema. I got Ruchi brand soya granules. They come in 3 variety i.e chunks, mini chunks and granules so make sure you buy granules. Onions, tomatoes and chili's are finely chopped and sauteed with soya granules to make this delicious keema. It is also good to eat with Roti. I have used Italian sub rolls as they are perfect to hold that heavy filling. Ingredients 1 1/2 Cup Soya Granules(cooked according to package instructions) 3 garlic cloves crushed 2 inch ginger grated 1 tbsp Canola oil 1 medium onion chopped 1 medium tomato chopped 1/2 cup chopped green pepper 3-4 green chili's chopped 1 tbsp Meat masala(Got it from Indian store, any brand is f

Dal is an Indian word for lentil. Lentils are a staple ingredient in Indian Cuisine. There are variety of preparations for these lentils and Dal is one of them. Dal is somewhere between soup and stew. Mainly the consistency depends on individual's taste. I like it little bit thick. Dal is a eaten regularly with rice or roti in India. Vegetarians get their proteins from lentils hence there are various preparations of Dal. Each lentil has it's own taste and by mix and match of lentils you get a scrumptious bowl of Dal. I have used four types of lentils in this recipe. Ingredients 1/2 Cup Mix Dal/lentils(Toor, Chana, Urad and Moong) 1 small onion chopped 2 medium tomatoes chopped 1 tsp ginger-garlic paste 1 tsp Chili Powder 1 tsp Lime juice Salt as per taste Chopped fresh cilantro For tempering 1 tsp canola oil 1/8 tsp mustard seeds 1/4 tsp cumin seeds 3 cloves Pinch of asafoetida 1/4 tsp turmeric powder Method Soak all lentils in water for about 3-4 hours. Dra

Chili Cheese Toast is this amazing mixture of cheese, pepper, chili and onions spread on a toasted bread and grilled in the oven until cheese is all melted and gooey. Even while writing this my mouth is watering :-). I had these cheesy toasts  at a PYC restaurant in Pune. My sis-in-law insisted me to eat these and it was so mouthwatering that I couldn't stop eating it :). And then I ate it again for breakfast in another restaurant which had buffet for breakfast. I tried making them at home and for first couple of times they came out little bit dry, then my mother-in-law suggested to add white sauce in the chili cheese mixture and  they turned out great. Ingredients 15 Bread slices(wheat or white) 1 1/2 Green Bell Pepper finely chopped 1 Medium Onion finely chopped 10 Green chili's finely chopped 2 tbsp chopped cilantro Salt and Pepper as per taste 1 8oz package of shredded Mozzarella cheese For White Sauce 2 tsp unsalted butter 1 tbsp flour 1/2 cup milk Salt and

Spinach is very nutritious leafy green vegetable and is also a good source of vitamins and iron. There are so many preparations of this leafy green vegetable but it can also be eaten raw in salads or sandwiches. My mom makes this palak sabzi in yogurt gravy. In Marathi we call it palkachi takatli bhaji(पालकाची ताकातली भाजी). It goes great with rice or roti. This is a typical marathi bhaji/sabzi. Ingredients 1 bunch spinach (Washed and chopped) 2 tbs raw peanuts (soaked in water overnight or for 3-4 hrs) 1 tbs chana dal (soaked in water along with peanuts) 3/4 cup yogurt + 2 cup water(mix together to make buttermilk) 2 tbs chickpea flour(बेसन) 2 tsp sugar Salt as per taste For tempering 1 tbs canola oil 1/4 tsp mustard seeds 1/8 tsp cumin seeds 1/4 tsp turmeric powder pinch of asafoetida 2 green chili's 5-6 curry leaves Method Pressure cook spinach along with soaked peanuts and chana dal. Once spinach is cooked add chickpea flour and mix. Heat a kadhai, add cano

Traditionally this sandwich is made with meat(thinly sliced pieces of steak) and cheese stuffed in a long roll. But I ate vegetarian version of this sandwich at a mall and loved it . In vegetarian version, mushrooms along with peppers and onions are added as a substitute for meat. Mushroom has that meaty taste so they go pretty well in this sandwich. Ingredients 4 hot dog rolls or hogie rolls 2 tsp canola oil 1 cup sliced white button mushrooms 1/2 cup sliced red bell pepper  1/2 cup sliced green bell pepper 1/2 cup sliced onions 1 Jalapeno sliced into rings 4 slices Provolone cheese Mayo or ketchup as required Method First saute sliced mushrooms in a tsp of canola oil. Saute until nice and brown. To get perfect brown color spread them evenly without crowding in a pan. After mushrooms are nicely browned remove them on a paper towel. Add remaining 1 tsp oil and saute all the veggies until nicely charred but crisp to eat. Remember to add Jalapenos last while sauteing veggies. Mix tog

Aloo paratha is a specialty from North India. Over there aloo paratha's are eaten for breakfast with just a blob of butter. But it also makes a good lunch, brunch or dinner. I have tried to spice up the regular recipe for aloo paratha by using nice aromatic seeds and grinding them to make a spice mixture for our spiced up aloo paratha's. Ingredients 6-7 medium potatoes boiled, peeled and mashed 1 small onion finely chopped 1 tbsp chopped Coriander leaves 1/4 tsp dry mango powder(amchur) 1/8 tsp red chili powder 2 green chili's finely chopped Salt as per taste Canola oil as required for pan frying Spice Mixture 1/8 tsp Cumin seeds 1/8 tsp Fennel seeds 1/8 tsp Mustard seeds 1/8 tsp Coriander seeds 1/8 tsp Fenugreek seeds For dough 1 1/2 Whole Wheat Flour(Approximately) + few for dusting Water as required to knead the dough Couple of pinches salt 1 tsp of canola oil + few for kneading Method Combine wheat flour, salt, oil and water as required little b

Pickle is a spicy Indian condiment. And this is the perfect season to make Cranberry Pickle as we are so close to Thanksgiving, fresh Cranberries are easily available in grocery stores. Cranberries are cooked down to make a cranberry sauce and served with roast turkey for Thanksgiving. But we are going to use them today in pickle. These berries are little bit tart and sour in nature which makes them perfect for pickle. Ingredients 1 12 oz bag of cranberries 7 tbsp pickle masala (available in Indian store) For tempering 1/3 cup canola oil 1 tsp mustard seeds 1/2 tsp asafoetida 1/8 tsp turmeric powder Method Wash and completely dry all the cranberries (Just lay them on paper towel after washing them until dry). In a small pan heat some oil and add mustard seeds, once they crackle add Asafoetida and turmeric and shut off the gas. Let this tempering cool.  When Cranberries are  well dried pulse them in a food processor for 2-3 times. Now, we don't want a mush of cranberries

Bhindi is also known as "Okra" in US and "Lady's Fingers" in other English speaking countries. It is a very popular vegetable in India and each region has it's own unique way of using this vegetable in their delectable dishes. Bhindi/Okra can be stuffed and stir fried, deep fried and used in curries, can  be used in Kadhi(which is a buttermilk based gravy) and can also be added in dals like sambar(dal from southern part of India). These were just the example of using Bhindi/Okra in variety of dishes. I once saw Paula Deen from Food Network using pickled Okra in a sandwich on her show, interesting combination right? Let's start with my recipe for Bhindi Fry. See if you can find smaller size bhindi for this particular preparation as we are going to stir fry whole bhindi with some spices stuffed in it. But if you don't find just cut bhindi into half. Ingredients 1/2 pound Bhindi/Okra (washed and dried) 1 1/2 tbsp canola oil 1 medium onion sliced S

It is the season of Soups :-). I love the begining of winter, it is a perfect weather for heart warming soups. And lemon coriander is one of my favorite soup. I have seen it in one of Sanjeev Kapoor's book. I have made few changes though.This soup is fragrant, light and healthy and is so easy to make. Recently I uploaded few soup photos on my facebook page and got many requests for recipes so here it goes on popular demand ;-) Ingredients 3 14 ounce cans of Vegetable Broth(I use Swanson's Vegetarian Vegetable broth) 1 carrot finely diced 1/3 cup cabbage finely diced 1 small onion finely diced Stems from 1 bunch of Coriander/Cilantro 1/3 cup of  chopped coriander/cilantro leaves 1 inch ginger grated 3 garlic cloves crushed 1/2 tbsp lemon juice 1 1/2 tbsp chickpea flour(besan) 1 tsp canola oil Couple of slices from whole lemon for garnishing(optional) Salt and pepper as required Method Heat oil in a pot add onions and saute till translucent. Add ginger and garli

I love oven roasted potatoes. They are so much healthier than fries. I usually make them along with sandwiches. There are many different ways of roasting potatoes using different spices and herbs. Roasting any vegetable brings out the natural sweetness and flavor of that vegetable.  Potatoes come in different shapes, sizes and colors. Potatoes that I have used today are Russet Potatoes, which are more suitable for roasting mainly because of it's size and consistency. They don't fall apart when roasted in the oven. And also I have not peeled the potatoes as the skin adds nice texture after roasting them. Ingredients 5 large russet potatoes(washed, unpeeled and cut into 1 inch thick wedges) 1/4 tsp crushed red pepper flakes 1/4 tsp oregano 1/4 tsp thyme 1 1/2 tbsp extra virgin olive oil Salt and pepper as per taste Method Make a marinade by using all the ingredients except potatoes in a mixing bowl and then add potato wedges. Make sure all the wedges are coated with ma

Pasta is perfect for weeknight meal as it is easy and quick to make.We went to Cheesecake Factory(a chain restaurant) once and was going through their menu. There was this pasta dish that caught my eye. It sounded interesting and so I ordered that. It not only looked appetizing but also tasted delicious even though it was Sauceless. I have made it for quite a few times now by guessing the ingredients, making modifications every time to get the perfect taste. Pasta that I use for this recipe is Mezze Penne(it's smaller version of Penne Pasta). But you can use regular penne as well. Ingredients 1 1/2 Cup Mezze Penne Pasta 1/2 Cup Broccoli cut into medium florets 1/3 Cup Red Bell Pepper chopped 1/3 Cup Yellow Bell Pepper chopped 1 Medium Onion Chopped 1/4 Cup Canned or Marinated Artichoke Hearts chopped 1 Garlic clove crushed 10-12 Kalamata Olives Chopped Couple of Sun-dried tomatoes(optional) 2 Tbsp Pine Nuts 1/2 tsp Tomato paste 1/3 Cup Extra Virgin Olive Oil 1/4 tsp

It's the pumpkin season!!!! Well, we get pumpkin year around but October is the peak season for Pumpkins as they are harvested in fall and early winter and are also featured at Halloween. There is much more to this vegetable than just pumpkin pie :-). Not that I don't like Pumpkin pie but there are variety of  Indian preparations for this bright orange colored vegetable. And Pumpkin Raita is one of them. In Marathi we call Pumpkin as लाल/तांबडा भोपळा because of it's color. My son brought this Pumpkin from his field trip at a Farm. So will make a few dishes out of it. And Pumpkin Raita is one of them. Ingredients Laal Bhopla/Pumpkin washed, peeled, diced into large chunks-: 1 Cup  1/2 Cup yogurt 2 Tbsp Roasted Peanut Powder Cilantro for garnishing Salt as per taste 1 tsp Sugar or as per taste For tempering 1 tsp Ghee/तूप (clarified butter) 1 tsp of cumin seeds 2 Green Chili chopped Method Cook diced bhopla into microwave or pressure cooker until soft. It cooks pr

My mother-in-law makes this chutney. In marathi we call chickpea flour as डाळीचे पीठ or बेसन. As I had said before, chutney can be dry or wet, this chickpea flour chutney has a yogurt base . My husband loves this chutney and finally after making it for few times, got the recipe perfect. It goes great with your everyday lunch of  Roti, Sabzi, Dal and Rice. Ingredients 1 Cup Yogurt 1/4 Cup Chickpea Flour Sugar and salt as per taste 1 1/2 tsp Chili powder For tempering 1 1/2 tbsp Canola oil 1/2 tsp Mustard seeds 1/4 tsp turmeric Pinch of Asafoetida Method Beat yogurt in a bowl add sugar and salt, mix well. Sprinkle chickpea flour evenly over yogurt. Now sprinkle chili powder evenly over chickpea flour(most importantly, do not mix this mixture). For tempering heat oil in a small pan, add mustard seeds and let them crackle. Add turmeric and asafoetida. Pour this tempering over the above chutney mixture evenly. Now cover the bowl with a plate and keep aside for around 45 min

Pasta is an all time favorite food for kids of all ages. Adding finely diced vegetables makes this Pasta healthier. Children enjoy fun shapes of Pasta, so in this recipe I have used zoo animals Pasta. Ingredients 1 cup Pasta 1/2 cup Pasta Sauce(I use Ragu but any of your favorite brand is fine) 1/4 cup vegetables finely diced(like carrots,broccoli,zucchini) 1/4 cup mozzarella cheese For White Sauce 1/2 tbsp all-purpose flour 1/2 tbsp butter 1/2 cup Milk salt and pepper as per taste Method Boil water for Pasta with lid on. Once boiled add salt and little bit of olive oil and then Pasta, stir. When Pasta is almost done add veggies and let it boil, until pasta is cooked and veggies are tender. Drain and keep aside. Method for White Sauce  Meanwhile melt butter in a sauce pan on medium heat and add flour. Stir with whisk until butter and flour are well combined and mixture is bubbled. Pour milk and stir until it thickens. Add more milk depending on the desired consistency. This

My mom makes this instant and delicious dadpe pohe. The word "Dadpe"  means keeping it covered. There are so many different preparations of pohe from Maharashtra and Dadpe Pohe is one of them. I call it instant Dadpe Pohe because unlike traditional recipe, these pohe can be prepared withing minutes. This recipe is quick and delicious. Perfect for snack or dinner. These Dadpe Pohe are great for weeknight meals when you want something quick and filling. Ingredients 2 1/2 Cup Thin Poha toasted in preheated oven of 370 F for about  10-12 minutes or until lightly toasted and crisp 2 Tbsp Raw Peanuts 1 Small onion chopped finely 1 tomato finely chopped 2-3 green chili's finely chopped Salt as per taste 1 tsp Sugar or as per taste 1 tbsp Lime juice Chopped cilantro for garnishing For tempering 1-2  Tbsp Canola oil 1/2 tsp Mustard Seeds Pinch of Asafoetida 1/2 tsp Turmeric powder Method In a large bowl combine all the ingredients except for tempering. Juices f

Sandwich is one of my favorite meal and especially this grilled veggie one. Colorful veggies are grilled perfectly and arranged on bread with pesto and cheese. These sandwiches tastes out of this world. They are so mouthwatering, you will want to pick one when you see them. I love Basil. We have a beautiful basil plant in our garden and I always find a way to use basil in different dishes cause it's so refreshing and colorful. And Pesto is a good way to use up that basil. Basil Pesto used for this sandwich can be store bought or you can make at home, I will be sharing the recipe for pesto as well. You can make pesto, freeze it and use it when required. Bread that I use for this particular sandwich is Pain de Campagne Round Bread from Wegmans(which is a grocery store chain). If you want, check out this link. The best part is they will slice the bread for you :-)   http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?productId=655434&storeId=10052&langId=-1 But y

Pickle is a great condiment on any Indian dinner table. It is usually super spicy,sour and salty. Pickle also know as लोणचं in Marathi and Achar in Hindi is nothing but a mixture of vegetables and/or fruits combined with a spices. Pickling is just a process of preserving food by marinating in some sort of brine. Indian Pickles are marinated in lime juice, oil and salt along with spices.  Green Mango pickle is quite popular in India. Green Mango is a summer fruit, so my mom makes green mango pickle in summer. One of my friend shared this mix vegetable pickle recipe with me. I have used pickle masala, which is nothing but a blend of aromatic spices. It is easily available in any Indian store. Ingredients 2 Cup Cauliflower washed and  finely chopped 1 Carrot peeled,washed and finely chopped 10-12 Green Beans washed and finely chopped 1 Cup frozen peas 15-20 Green chili's washed and finely chopped 1 tbsp Salt or as per taste 1 tbsp + 1/2 tsp Pickle Masala 2 1/2 Tbsp Mustard Seeds

North Indian Cuisine is famous for it's rich and tasty gravies. And Shahi Paneer is one of them. The word "Shahi" means rich and royal. Shahi Paneer is made with cream, tomatoes, spices and of course "Paneer". North Indian style "Meat" gravies are also quite popular. But  Paneer is a good alternative for Vegetarian people. You can either make paneer at home or you can get it from Indian store. This recipe will serve 4-5 people. Ingredients 1 1/3 Cup cubed paneer ( Home made paneer recipe ) 2 Medium onion quartered 2 Big red tomatoes pureed 1 tsp tomato paste 2 inch ginger diced 4 Garlic cloves smashed 3 Tbsp + 1 tsp canola oil Salt as per taste 1 tsp Garam Masala(A blend of Indian spices) 1/2 Cup Light cream or half and half 1 tsp Kasoori Methi (Dry Fenugreek) 1 Tbsp Sugar 1 1/4 Cup water Method Heat 1 tsp oil into a large skillet and saute quartered onion, ginger and garlic until soft. Once cooled puree it in a blender and keep aside

Bruschetta is an antipasto from Italy. Antipasto means first course of the meal. Made with roasted garlic bread and topped with variety of toppings, Bruschetta is sure a crowd pleaser. It is usually served as a snack or appetizer. Though the name sounds complicated Bruschetta is super easy to make. Ingredients 12 Grape tomatoes halved 1 Garlic Clove Smashed Salt and Pepper as per taste 2 tsp of Extra Virgin Olive Oil Sliced Fresh Basil 2 Tbsp grated Mozzarella cheese 2 slices of Frozen Texas Garlic Toast Method Preheat oven to 370 F. Combine tomatoes, garlic clove, salt, pepper and olive oil in an oven proof baking dish. Roast tomatoes for 10-12 minutes or until they are soften. Remove from the oven, discard garlic clove. Now reheat your garlic toasts according to package instructions until nicely brown. Remove and let it cool a bit. To assemble take your Garlic Toasts and top it with roasted tomatoes, mozzarella cheese and basil. Now take these assembled toast back into

Dosa is a fermented pancake made from rice and black lentils . Dosa is perfect for breakfast, lunch or dinner. Kids enjoy them as much as adults. In this recipe variety of lentils are used along with rice. I made these dosas and were instantly popular at my house. We are giving more flavor and color by adding grated Zucchini in pancake mix. And also like traditional Dosa Batter/Mix, batter for this recipe is not fermented so it's quick and easy to make. Oh and one more suggestion before I forget, use fine grater to grate zucchini so that it will be easier to spread dosa on griddle. This recipe will serve 5-6 people. Ingredients 2 Cup uncooked Rice 1 Cup Toor Dal/Arhar Dal 1 Cup Chana Dal 1/2 Cup Urad Dal 1 Garlic Clove Salt as per taste 1 Zucchini grated and squeezed to remove all the excess water Canola Oil as required Method Soak all dals and rice together in water for about 3-4 hrs, keep aside. Drain and reserve the water. Now grind all  dals and rice along with ga

Beet is a highly nutritious root vegetable. It has vibrant red color. Good way to eat this root vegetable is by making Raita/Koshimbir(marathi word for raita), although I have eaten it shredded raw in a salad. My older kid love this koshimbir, it's his absolute favorite. As beets are naturally sweet you don't have to add too much sugar to this recipe. Cook beets by first washing them and cutting in half and pressure cook it. Beet Raita is quite simple to make. I have always used fresh beets to make this raita but you can try using canned beets. Ingredients 1 Beet cooked, peeled and grated 1/4 cup red onion chopped 1 green chili chopped 2 tsp peanut powder 1/2 cup yogurt 1/2 tsp sugar Salt as per taste Chopped Cilantro for garnishing. Method Mix all the above ingredients in a bowl and serve.

Wraps are made with flat breads such as tortilla, lavash or even Indian bread like roti or paratha. Wraps are great for grab and go lunches. It's quick and easy to make. You can mix and match variety of vegetables, combine it with some dressing or spread, you got yourself a nice Vegetarian wrap. Ingredients 4 Medium size tortillas 1/2 Red Bell Pepper 1/2 Yellow Bell Pepper 1/2 Green Bell Pepper 1 Jalapeno 1 Small onion 1 Cup Iceberg Lettuce shredded For Salsa 1/2 Cup finely chopped tomatoes 1/3 cup finely chopped onion 1 tbsp finely chopped jalapeno Salt and pepper 1 tbsp chopped coriander For Spread 1/4 Cup Sour Cream 1 tbsp Cream Cheese(room temperature) Salt and Pepper 1/8 tsp sugar Method Preheat oven to 370 F. Cut all the peppers and onion into 1/4 inch chunks and roast them in oven for 10-15 minutes or until nicely charred. Mix together all the ingredients for salsa and keep aside. Mix all the ingredients for spread. Now take a tortilla and heat i

Kadhi is made with buttermilk and is thickened by adding chickpea flour to the buttermilk. Different regions in India have their own version of Kadhi. This is my grandma's recipe and it tastes wonderful. Kadhi recipe is same as any Maharashtrian Kadhi, the only twist is chana dal mixture's non-fried pakoras that are added to Kadhi. Again, buttermilk used for this recipe is made at home with yogurt and water, so if you use store bought buttermilk make sure you add water to it because it's too thick. This recipe will serve 3-4 people. Ingredients For Gola/Pakora 1/3 Cup Chana Dal 1 inch Ginger grated 1 Green Chili chopped 1/4 tsp Cumin seeds 1 Garlic Clove(1/2 if clove is big) Salt as per taste 1 tbsp chopped Cilantro/Coriander For Kadhi 3 1/2 Cups Buttermilk 2 Tbsp Chickpea Flour Salt as per taste 1/2 tbsp Sugar For Tempering 1 tsp oil Pinch of Asafoetida 1/4 tsp Cumin seeds 3-4 Methi(Fenugreek) Seeds 4-5 Curry leaves 1/4 tsp Turmeric powder Choppe

Koshimbir is just another word in Marathi for raita or salad. Though "Raita" is always made with yogurt, "Koshimbir" can be made with or without yogurt. It is a good way of eating raw veggies, you get more nutrients. Koshimbir is quite common in marathi menu, it can be made with cucumber, tomatoes, onions, cauliflower etc or mixture of different veggies. Ingredients 1 Cup finely chopped cauliflower 1 Small tomato finely chopped 1/2 tbsp Peanut Powder Salt as per taste 1/4 tsp Chili powder 1/4 tsp Sugar Fresh coriander chopped For Tempering 1/8 tsp Mustard Seeds 1/2 tsp Canola Oil A pinch of turmeric powder Method Mix all the ingredients,except for tempering in a bowl. Heat oil, add mustard seeds. When they splutter add turmeric powder. Add this tempering to the above mixture and mix again. Your koshimbir is ready.

I love Italian Cuisine. It is nice and simple yet elegant. Most of the recipes have 5-10 ingredients, that's why it is gaining popularity worldwide. The most popular Italian Food is pasta. Pasta comes in various length, width and shapes. Each pasta has a different name depending on it's shape and size. So today's recipe is Fettuccine Alfredo. Fettuccine is a flat thick noodle shaped pasta. It is cooked in rich and creamy Alfredo Sauce. Usually made with heavy cream, I use half and half instead to cut the calories. Ingredients 8 oz Fettuccine  1 garlic clove crushed 3 tbsp butter 1 pint half and half 3 tbsp Cream Cheese 1/3 Cup grated Parmesan Cheese 1 Cup chopped spinach 1 tsp Extra Virgin Olive Oil 2 tbsp Sun-dried tomato pesto(recipe follows) Couple of pinches of nutmeg powder For Sun-dried tomato and basil pesto 1/4 Cup Sun-dried tomatoes(I like to buy tomatoes packed in olive oil) 1/4 Cup Kalamata Olives(Green olives are fine too) 1/4 Cup Fresh Basil L

Paratha's itself are wholesome meal. Paratha's are usually stuffed although they can also be made by adding finely chopped/grated veggies into the dough and then rolling it to make a paratha. Paratha's are most popular for breakfast but they make a nice meal for brunch, lunch and dinner. They taste good with yogurt,some pickle or just with a blob of butter. We have a beautiful garden in our backyard. It is easy to grow mint(pudina) plants. They grow in such a short time. They can simply grow in a large pot too. We have lots of mint plants and therefore made these delicious paratha's. I served these paratha's with paneer curry, recipe for which I will share in coming posts. But it can also be served with Yougurt or nice cool Cucumber raita. Ingredients (Makes approximately 10-12 Parathas) 2 Cups Pudina washed and chopped finely 2 Cups Whole Wheat Flour Salt as per taste 1 Cup water 1/2 tsp oil 1/2 tsp Chili powder Canola oil as required to shallow fry

Paneer, also known as Indian cheese is quite a delicacy. Though it is called as cheese it doesn't melt like one. I remember eating fresh Paneer with some salt and pepper outside US consulate office in Mumbai, it tasted heavenly. I have never known anyone who doesn't like Paneer. It is soft and silky in texture. I know you might think, why make paneer at home when it is easily available in market? But trust me, once you make it at home you won't go back for the store bought one. You don't have to go into lot of trouble to make Paneer,  just boil some milk, add some acidity to it and that's it. Paneer is a great substitute for vegetarians. You will see lot of paneer recipes in coming posts. I use 2% milk which we get here in US, that way you can enjoy eating it without any guilt :-). Ingredients 1 gallon of  2% milk 1/4 to 1/3 Cup Distilled White Vineger That's it you need only 2 ingredients to make Paneer :-) Method Boil milk in a thick bottom pot. Once b