Monday, 28 October 2013

Paneer in Almond Gravy

Fresh Paneer cubes indulge in rich and delicious Almond based gravy…..


1 cup paneer, cut into cubes
1/4 cup tomato puree
1 tsp ginger-garlic paste
1/2 tsp chilli powder
1/4 tsp garam masala
1/4 tsp cumin powder
1/4 tsp coriander powder
1 bay leaf
1 black cardamom
1 tbsp fresh cream
3 tbsp oil
Salt to taste
1/2 tbsp chopped coriander
15 almonds, soaked in warm water
2 whole dry red chillies, soaked
1 medium onion, roughly chopped


  • Remove skin of almonds and grind with red chillies and onions to a smooth paste.
  • Heat oil in a pan; add bay leaf and black cardamom.
  • Add almond paste, ginger-garlic paste and cook till oil separates.
  • Mix in tomato puree, dry spices and cook covered for 4-5 min. (cook with some hot water, if gravy turn dry)
  • Add paneer cubes, cream and stir well. Cook for another 1 min.
  • Serve hot garnished with chopped coriander leaves.

Friday, 25 October 2013

Spinach and Corn Quiche

Enjoy weekend brunch with yummy and sizzling hot  “Spinach-Corn Quiche”…


For Short Crust Pastry or the base:

1 ¼   plain flour
60 gm cold butter (cut in small cubes)
A pinch of salt
1-2 tbsp ice cold water

For Spinach-Corn Filling:

2 cups shredded spinach
3/4 cup boiled sweet corn kernels
2 tbsp butter
Half of onion, finely chopped
1 tbsp plain flour
1 cup milk
1/4 cup grated processed cheese
Salt and black pepper powder to taste
1/4 cup grated mozzarella cheese


For Short Crust Pastry or the base:
  • Sieve the flour and salt together. Rub butter into the flour with finger tips till you get crumbly mixture.
  • Knead lightly with cold water to form a dough. (Don’t over work)
  • Wrap in a damp cloth or cling film and refrigerate for 15-20 min.
  • Roll out dough into ¼ inch thick disc and larger than the size of the pie dish.
  • Spread rolled dough into a greased loose-bottomed tin. Pinch sides.
  • Prick lightly with a fork. Bake at 200 °C in a preheated oven for 20 min.

For the Spinach and Corn Filling:
  • Heat the 1 tbsp butter in a pan; add the spinach and saute till it wilts.
  • Add the corn and sauté for 1 minute. Keep aside.
  • Melt butter in a saucepan over low heat; stir in flour. Stir and cook for about 2 min.
  • Do not brown. Gradually stir in milk and continue cooking over low heat, stirring constantly, until sauce begins to thicken. Remove from flame.
  • Now add cheese, salt and pepper and mix well. Turn off the flame.
  • Add spinach-corn to the sauce and mix well.

For the quiche:
  • Spread the mixture over the short crust pastry.
  • Sprinkle cheese on top and bake in a pre-heated oven at 180°C for 8-10 min or till the cheese melts.
  • Cut into wedges and serve hot with any soup….

Saturday, 19 October 2013

Pasta and Cheese Canapes

Quick and yummy recipe prepared from canapes filled with pasta and veggies…


15-20 canape cases (I got ready made)
1/2 cup boiled pasta
1/2 tbsp dried herbs
1/2 cup finely chopped veggies (bell peppers, cabbage, onion)
Salt to taste (optional)
1/2 cup grated cheese


  • In a bowl, mix pasta, veggies, and dried herbs and keep aside.
  • Before serving, mix in salt and fill mixture in the canape cases.
  • Top with grated cheese.
  • Bake at 150 deg C for 5-7 min or till cheese start to melt and canapes turn crispy.
  • Serve hot with tea or coffee.
  • You can top same filling on bread or biscuits also.

Wednesday, 16 October 2013

Chocolaty Cinnamon Cookies

Celebrate "World Food Day"

Relish yourself with cinnamon flavored cookies dipped in a bit of chocolate…


1 cup Flour
75 gm white butter
5 tbsp castor sugar
1/2 tsp cinnamon powder
1/2 tsp baking powder
1/2 cup semi-sweet grated chocolate
1 tsp butter


  •  Sift Flour, cinnamon powder, baking powder in a bowl and mix well.
  • In a large bowl, beat the butter by adding 1 tbsp sugar at a time till light & fluffy.
  • Add flour mixture and gently mix with light hands to form dough. (Add 1 tbsp of milk, if required)
  • Roll out dough into disc and cut into desired shape with cookie cutter.
  • Bake in preheated oven at 160 deg C for about 15-20 min.
  • Remove & cool on wire rack.              
  • Melt chocolate on double boiler; add butter and stir with a wooden spoon and until it has completely melted.
  • Dip one end of each cookie in the melted chocolate and place it on baking sheet. Repeat with all cookies.
  • Keep in the refrigerator for about 10 minutes, or until the chocolate has hardened.