Apr 21, 2012

Paneer Pinwheels


  1. Puff pastry sheets - 2
  2. Shredded Paneer
  3. Onions - 1
  4. Tomatoes - 2
  5. Oil - 1 tbsp
  6. Olive oil - 1 tbsp
  7. Salt to taste
  8. Shahi Paneer Masala - 1/4 tbsp
  9. Paprika - 1 tbsp
  10. Turmeric - A pinch
  11. Cilantro - A bunch

Paneer stuffing:
  1. Add oil to a pan and add the diced onions, saute until they are golden brown in color
  2. Add the salt and turmeric
  3. Add tomatoes to the pan and continue cooking until the oil separates
  4. Add shredded paneer, shahi paneer masala, paprika 
  5. Add chopped cilantro when done
Assembling the Paneer Pinwheels:
  1. Thaw the pastry sheet for 30 minutes at room temperature 
  2. Apply olive oil gently with a brush
  3. Spread the paneer stuffing evenly on the pastry sheet
  4. Roll the pastry sheet length wise (Like a burrito or a frankie)
  5. Apply gently seal the edges with water
  6. Slice the roll with a serrated knife
  7. Preheat the oven at 400F
  8. Place the sliced pinwheels for 20 minutes in the oven
  9. Serve the pinwheels with sweet and sour tamarind chutney or ketchup :)

Apr 6, 2011

Kandi Podi

Famous combinations :

Kandi podi + Charu + Ghee
Kandi Podi + Avakaya + Ghee
Kandipodi + Ghee


Toor Dal - 1 Cup
Chana Dal - 1 Cup
Urad Dal - 1 Cup
Paprika - 3 Tbsp
Hinge - A pinch
Red Chili - 5
Ghee - 1 tsp
Salt - To taste

Dry roast each of the above mentioned lentils separately
Roast the red chili in ghee
Blend all the lentils along with red chili into a fine powder
Add salt to taste along with hinge


Roast the lentils on medium heat ( The slower it cooks, the better it tastes)

Mar 4, 2011

Ravioli di Portobello Mushroom


Dried Parsley Leaves - 2tbsp

Dried Basil Leaves -A bunch

Dried Oregano Leaves - 2 tsp

Crushed California garlic - 2tbsp

Finely chopped Portobello Mushroom - 1/2 lb

Finely diced Onions - 1 large

Red Bell Pepper - 1

Green Bell Pepper - 1

Scallion (Green Onion) - A bunch

Heavy Whipping Cream - 1 pint

Evaporated Milk - 1 tin

Vegetable Broth - 1 tin

Egg Roll Sheets - A few

Parmesan Cheese - To garnish



Olive Oil



Garam Masala

Kitchen king Masala

Creamy Sauce Preparation:

  • Butter a pot and add finely chopped red bell pepper, green bell pepper and green onions
  • Saute it thoroughly until they are cooked
  • Add vegetable broth, evaporated milk and allow the vegetables to cook in the broth
  • Add a pinch of dried parsley and Oregano leaves
  • Add heavy whipping cream and stir this entire mixture until it reduces to half the original quantity
  • Add salt to taste

Stuffing for the Ravioli:

  • Add butter to pan along with some olive oil
  • Once the pan is hot enough add in the diced onions and allow the to cook
  • Add a pinch of salt and crushed California garlic to the onions
  • Add dried oregano leaves and basil leaves
  • Fry the onions until they are golden brown in color
  • Add finely diced mushrooms to the pan and allow them to cook
  • Add any other seasonings that you like, since I am a great fan of the Kitchen king Masala, I did add a pinch of this and a pinch of garam masala along with paprika to make it a little spicy
  • Cook this mixture in vegetable broth but make sure you cook the mixture until the broth evaporates completely

Story about the ravioli sheet:

Everyone has craving to eat a particular dish or eat at a particular restaurant, but I crave to cook something different everyday. I was driving back home and was wondering what I can make and I see something flashy, Olive garden ad while I was entering 101 right at Tempe market place. Algorithms were running in my mind as to what all I need. The toughest was whipped cream, we never stock that up. Lucky me, we were planning on inviting some friends home so I had that. Now the next toughest was ravioli sheet. I remember we had wheat lasagna sheets but it is too thick for ravioli. I made the stuffing and the creamy sauce but I wasn’t too happy about the sheets, neither was I willing to make it from the scratch. And here goes our wild goose chase for Ravioli sheets to Basha’s, Safeway, and Sprouts. None of them have it! Darn it!

My husband had his back up plan of mixing the creamy sauce and the stuffing and wrapping it up as a franky in a roti. Meanwhile I called up whole foods and they claim to have fresh egg roll sheets which will be helpful for Ravioli. Immediately we hustle into the car and drive to Whole foods and grabbed this egg roll sheets and it worked out pretty good. Yup I used fresh egg roll sheets and tossed the whole wheat lasagna sheets into the trash. Trust me it was all worth it at the end of the day. The sheets were perfect for ravioli. (Although I feel guilty of wasting)

Ravioli assembly:

  • My ravioli sheets were approximately 10 “x 10”. So I cut them into 4 parts and place the stuffing and wet the edges with water and place the other sheet over it and pinch the edges thoroughly to ensure that they are sealed good.
  • Fry the dumplings in double broiler (if you don't have one use a huge strainer)
  • Fresh pasta sheets will cook in minutes and your ravioli is ready
  • Top the cooked ravioli with the creamy sauce and season it with slight salt pepper and Parmesan cheese.

Tips / Precautions :

  • Make sure you seal the ravioli good to avoid the stuffing to ooze out while boiling the dumping
  • Water acts as a good sealing agent, if you are comfortable using egg white that works too
  • Fresh ravioli (store brought of-course) sheets is the key to faster cooking
  • Stir the whipped cream as much as you can to avoid curdling
  • Add salt to the creamy sauce at the end to avoid curdling

Feb 21, 2011

Vegetable Dum Biryani

Ingredients :

Basmati Rice - 2 Cups
Aloo - 1
Onions - 2
Red Capsicum- 1
Green Capsicum- 1
Carrots - 1
Beans - A bunch
Saffron - A few strands
Sindhi Biryani Masala - A pinch
Cilantro - To garnish
Garam Masala _ A pinch
Cumin & Coriander Powder - A pinch
Shahi jeera - 1 tsp
Bay leaves- A couple
Elachi - A couple
Fried dry fruits - Few
Cinnamon sticks - 1/2
Yogurt - 1/2 cup
Butter - 1/2 cup
Oil - As needed
Salt - As needed

  • Deep fry the onions in butter until golden brown in color
  • Add a pinch of salt
  • Add a pinch of brown sugar to caramelize the onions
  • Add oil and after the skillet is heated add bay leaves, elachi and cinnamon, dump in all the vegetables
  • Add salt as required along with biryani masala, cumin and coriander powder
  • Add yogurt and allow the veggies to cook up to 70%
  • Soak the basmathi rice in water for about 1 hour, and semi cook it up to 70%, preferably open cook it, Also add the right amount of salt
  • Layer the semi cooked vegetables, plain rice , deep fried onions, fried dry fruits and repeat the same layering in an oven proof container coated with butter
  • Dilute saffron strands in water and sprinkle it on the top
  • Garnish it with cilantro
  • Place the entire container in the oven which is preheated for at least 20 minutes at 350
  • Let it cook for about 30 minutes

  • Add a few drops of oil before cooking the rice, this will help the rice grains from sticking to each other
  • After adding the yogurt sautee it as much as you can without smashing the vegetables, that it will help the yogurt from curdling
  • Do not over cook the veggies / rice
  • Diluted saffron in water will prevent the top layer of rice from over heating
  • Make sure you go all the way down while serving

Jan 30, 2011

Malai Kofta


Grated Panner - 1 Cup
Onions - 3
Tomatoes- 8
Boiled Potatoes-3
Boiled Carrots -3
Boiled Beans - A Bunch
Heavy Whipping Cream - 5 tbsp
Salt- To taste
Paprika - 1 tsp
Kitchen king Masala - A pinch
Garam Masala- A pinch
Kofta Curry Masala-1/2tsp
Cilantro-To garnish
Ginger Garlic Paste-1/2tsp
Butter-2 tbsp
Bread Crumbs Powder: 4tbsp
Roasted Cashews-5

Preparation of Kofta :

  • Add boiled and drained vegetables along with grated panner to a food processor
  • Add a pinch of salt and Kitchen King masala.
  • Use the dough blade and kneed it well (If you are not using a food processor do it with your hands, similar to chapathi dough)
  • Make balls by applying a little oil on your palms
  • Deep fry the kofta balls in oil on medium heat to make sure its cooked evenly

Gravy for Malai Kofta:
  • Add butter to the skillet along with oil
  • Add chopped onions and a pinch of salt
  • Allow them to sautee
  • Add ginger garlic paste allow the onions to turn golden brown in color
  • Add chopped tomatoes and allow it to cook on medium heat
  • Add heavy whipping cream and allow it to cook until oil oozes out
  • Grind half of the onion tomato mixture along with roasted cashews
  • Add the fried kofta to the skillet
  • Add this gravy back to the skillet and allow it to cook on medium heat

  • Make sure the boiled vegetables are drained. (Water in the veggies will crack the kofta when frying)
  • If there is any water in the Veggie-Panner mixer add more bread crumbs
  • Don't stir too much after the koftas are added to the mixture
This will serve a party of 6.

Sep 22, 2010

Yellow Curry for Poori / Poori Koora / Aloo Koora


Boiled Potatoes – 4

Onion – 1

Green chillies – 4

For the Thadka:

Olive Oil – 3 tbsp

Mustard seeds – ¼ tsp
Cumin seeds – ¼ tsp
Urad dal ¼ tsp
Channa dal – ½ tsp
Asafoetida – A pinch
Curry leaves – 6
Coriander leaves – A few
Water – ½ cup
Turmeric – ¼ teaspoon


  • Add Olive oil to a pot and add all the ingredients mentioned in the thadka.

  • Add the chopped green chilli's and onions and saute them until they are transparent

  • Mash the boiled potatoes add a pinch of turmeric and salt

  • Add this mashed potato mixer to the pot with thadka

  • Add some water and allow it to cook for some time

Tips and tricks:

I love my curry spicy, hence I add a lil bit of Cumin and Coriander powder, a little bit of chili powder too for the color

Meal Maker Curry / Soya Bean Curry


Soaked Soya Chunks : Soak them for at least 30 minutes before cooking
Chopped Onion - 2
Finely Diced Tomato's - 4 Roma
Finely Chopped Spinach - 1 Bunch
Ginger Garlic Paste - 1 tbsp
Kasoori Methi Powder - 1 tbsp
Olive Oil - 7 tbsp
Cinnamon Stick - 1/4
Crushed Cardamom Cloves - 2
Cilantro - 1 Bunch to garnish
Red Chili Powder- 1 tbsp
Kitchen King Masala - 1 tbsp
Whole Milk - 1/4 Cup


  • Add crushed cardamom cloves and cinnamon stick in a skillet with 5 tbsp Olive oil.

  • Add onions to the skillet and allow them to cook until transparent in color add a pinch of salt and turmeric.

  • Add ginger garlic paste and saute the onions until they are light golden brown.

  • Add finely diced tomatoes and saute them until the tomato's are finely cooked.

  • Add chopped spinach and allow then to cook, add red chili powder, add kitchen king masala.

  • Allow the onions and tomato-spinach to cook for some time add whole milk.

  • Puree the mixture.

  • Add the soaked soya chunks to the puree and allow then to cook.

  • Pressure cook the whole curry (optional)

  • Add crushed dried kassori methi powder.

  • Garnish it with Cilantro and grated butter.

Paneer Butter Masala


Chopped Onion - 2

Finely Diced Tomato's-6 Roma

Cashew Powder -1 tbsp

Ginger Garlic Paste - 1 tbsp

Kasoori Methi Powder - 1 tbsp

Chopped Red and green Pepper - 2

Olive Oil - 7 tbsp

Unsalted Butter - 1/2 Cup

Cinnamon Stick - 1/4

Crushed Cardamom Cloves - 2

Whipping cream - 5 tbsp

Cilantro - 1 Bunch to garnish

Red Chili Powder- 1 tbsp

Shahi Paneer Masala - A pinch (To taste)

Kitchen King Masala - A pinch (To taste)

Home made Paneer - (See the previous blog posting for this)


  • Add crushed cardamom cloves and cinnamon stick in a skillet with 5 tbsp Olive oil.

  • Add onions to the skillet and allow them to cook until transparent in color add a pinch of salt and turmeric.

  • Add ginger garlic paste and saute the onions until they are light golden brown.

  • Add finely diced tomatoes and saute them until the tomato's are finely cooked, add red chili powder, shahi paneer masala and Kitchen king masala.

  • Add whipping cream and allow the tomatoes to cook.

  • Meanwhile microwave the diced red and green peppers until cooked partially.

  • Add some unsalted butter to a skillet and fry the fresh home made paneer.

  • Add the cashew powder to the onions and tomato's, puree half the quantity and leave the rest as is.

  • Add the fried paneer and the microwaved pepper to the onion tomato puree, add the rest of the butter and allow then to cook.
  • Pressure cook the whole curry (optional)

  • Add crushed dried kassori methi powder.

  • Garnish it with Cilantro and grated butter.

Tips for tasty Paneer Butter Masala:

  • Take the whole curry and pressure cook it for about 5 minutes without a whistle, a nice red layer of butter and chili powder is formed on the top.

  • By adding cashew powder and whipping cream, richness is added to the curry

  • Add a pinch of sugar while you fry the onions to caramelize it for a better taste

  • In order to retain the red color fry the Onions and tomato's and then puree them instead of using pured Onions and tomato's, this will help retain reddish orange color to the curry.

Spinach Mushroom Lasagna


Chopped Spinach - 1 bunch

Sliced Mushroom -5 ounce

Lasagna Noodle - 10 ounce

Ricotta Cheese

Chopped Onion - 1

Chopped tomatoes - 4

Minced garlic - 1tbsp

Dried Oregano - 1tbsp

Fresh Parsley - 1/2 a bunch

Fresh Basil leaves - 1/2 a bunch

Olive Oil - 4 tbsp

Grated Parmesan Cheese - 1 cup

Salt- To taste


Cooking the pasta Sheets:

  • Cook the lasagna noodle in a large pot, slightly salted.

  • Each lasagna noodle has a particular cooking time check the carton for instructions. (I cooked mine for about 12 minutes).

  • Rinse the pasta sheets with cool water and set them aside.


  • Add 4 tbsp of Oil and add the minced garlic.

  • Add dried oregano leaves, basil leaves and parsley leaves, chopped onion.

  • Allow the onions to cook until transparent add mushroom and the chopped tomatoes and allow them to cook until you see a layer of oil on the top.

  • Microwave the spinach with a (open lid- so as to retain the fresh green color).

  • Drain excess water from the spinach, this is a very important step which will help make the lasagna stand else it ends up being very soggy.

  • Add ricotta cheese to the cooked spinach and mix it well, add a pinch of salt to taste.

  • Meanwhile pre heat the oven to 375F

  • Spread a layer of tomato puree that is cooked in order to avoid the pasta sheet sticking to the bottom

  • Spread a layer of pasta sheet in an oven safe container

  • Spread the cottage cheese and spinach mixer

  • Spread the tomato puree

  • Repeat this process, depending on how many layers you would like.

  • I generally have 3 pasta sheets one in the bottom one in the middle and one on top

  • Add another layer of tomato puree on the top layer of the pasta and sprinkle in the Parmesan cheese.

  • Bake it for 50 minutes and allow it to cool for 10 minutes before serving.

Tips and tricks for a yummy Lasagna:

  • Drain all the excess water from spinach, it will avoid lasagna from being soggy.

  • Cook the pasta noodle for the right time mentioned on the carton to avoid mushy sheets.

  • Allow it to cool down before you serve.

  • Slice the mushrooms thicker this will help then to retain their shape rather than melting away with heat.
  • Spread a layer of tomato puree before you start layering the pasta sheets in order to avoid the pasta sticking to the base of the container.