Masala Paneer Wraps

This recipe is dedicated to all the men and women who are busy taking care of their jobs, household and loved ones. Many a times I have seen women (mostly in India) who have a long scheduled day but hardly a few minutes for themselves. In this rush everyone tends to eat or grab a bite of whatever is available and most of the times it is the greasy fast food that becomes are first choice. In a way I have also been a part of this mad rush.

I firmly believe that there are recipes or ways to prepare many on the go dishes in a matter of max 10-15 minutes. (Oh noo..not ata Maggie!! ;)).

Here is another recipe that I believe can be prepared before you go to office and begin you hectic day. It can be power packed breakfast or a mood lifting lunch after a boring meeting or a tasty snack after you come back home. Full of nutrients and easy to carry too.

I really hope that after trying this you will say bye to the unhealthy take aways.

Let’s wrap it up and start cooking!!




Onion (small) – 1 finely chopped
Tomato (small) – finely chopped
Chapatis – 4-5
Paneer/ Cottage cheese – 200 gms
Salt –to taste
Garam Masala – 1 teaspoon
Chilli Powder – ½ teaspoon
Coriander springs – to serve

For tempering:

Any vegetable Oil – 1 tablespoon
Mustard Seeds – ½ teaspoon


  • Crumble the paneer and keep aside.
  • In a pan heat oil and add mustard seeds. Once the mustard seeds crackle add onion and sauté. Then add the tomatoes, garam masala and chilli powder. Sauté till the tomatoes are done.
  • Add the crumbled paneer and salt. Mix well.
  • Let it cook on a medium flame for 3-4 minutes.


  • Warm the chapatis, then spoon the cooked paneer onto a chapatti and top it with few springs of coriander. Add extra chopped onion if you wish.
  • Ask everyone to help themselves: fill, roll and eat!


  • Instead of using paneer you many use tofu.
  • If chapatti or roti is not easily available then try pita bread or flour tortillas.
  • This makes a great snack for children. Adjust or eliminate the chilli powder accordingly.


Pumpkin Raita

Raita is an integral part of a typical Indian meal. There are lots of varieties and ways in which it is prepared. The most common ingredients of a raita are tomato, onion and cucumber teamed up with curds or tempering and lemon sans the curds.

From last couple of days we have been preparing same type of raitas and I got fed up with it today morning. I have no clue why did we just keep preparing the same ones again and again again. I am still wondering why I did not think of pumpkin raita. Anyway better late than never!!!

I feel bad for pumpkin as it is always considered to be one which has no taste at all and many of us are not overly fond of it. Although I fail to understand why. With the right ingredients and a good recipe, pumpkin dish can taste superb. I can guarantee you that even children will love it. It also is very nutritious so it gets thumbs up from the health conscious people too.

So here is the recipe, fast, simple and easy as Donna Hay would say it!


Pumpkin – 125 gms
Curds (whisked) – 1 cup
Chilli (small) – 1
Coriander (chopped) – 1 teaspoon
Salt – to taste

For tempering:

Clarified Butter/ Ghee – 1 teaspoon
Cumin Seeds – ½ teaspoon


  • Peel the skin of the pumpkin and cut it in to cubes.
  • Cook it in a pressure cooker along with a small chilli. 3 -4 whistles should be good.
  • Once the pumpkin is cooked, mash it using a spoon and also mash the chilli.
  • Add salt, chopped coriander and whisked curds to it.
  • To make the tempering, heat ghee in a small pan or you get small kadhais for tempering. Add cumin seeds. Once they splutter, pour it over the pumpkin mixture. Serve it with hot rotis (Indian bread).


  • You may also cook the pumpkin using a microwave. You should be able to mash it with ease. That should be the consistency. It shouldn’t be too mushy.
  • Eliminate the chilli if preparing for children.

Pesto Pasta

To follow up my earlier post here I am with a new recipe which is very easy to prepare. Italian food has always been my favourite. When you think of Italian cuisine, two things come to our mind. Pizza and pasta, out of which pasta has always been my favourite. It’s comforting and there are loads of options in which pasta can be prepared. Also it comes in variety of shapes, which many a times makes it more interesting ;). Pesto sauce and pasta is a match made in Italian kitchens (and they are heavenly). No two thoughts about it!!

We are chefs and cooking is what we love, so happy Valentine’s Day guys!!

This is my take on one of the most loved combinations on this day of love.

Pasta (any shape) – 200 gms
Parmesan cheese (grated) – to garnish

Pesto Sauce Ingredients:

Basil leaves – ¼ cup
Pepper powder – ½ teaspoon
Olive oil- 2 tablespoon
Garlic cloves – 5
Pine nuts – 2 tablespoons
Parmesan cheese – 2-3 tablespoon
Water – ¼ cup


  • Cook the pasta as per the instructions on the packet.
  • Finely grind all the ingredients mentioned under the pesto sauce ingredients using a mixer.
  • Gently rub this pesto sauce to the cooked pasta so that it coats the pasta.
  • In a big vessel heat 2 teaspoons of butter and gently sauté for 2-3 minutes.
  • Garnish with grated parmesan cheese.


  • Use walnuts if pine nuts are not easily available.
  • You may use any flavourless vegetable oil instead of olive oil.
  • Although parmesan is a vital ingredient in the pesto sauce, you may substitute it by using 2-3 tablespoons of cheese spread.

Facebook page and more news

Wish you all and your loved ones a Happy Valentines Day. Hope you spend time with the ones you love and enjoy the day with them.

I wanted to share couple of new updates,

First and foremost, it would be the third time I guess that I would be saying that am sorry for not updating the blog regularly. But this time I am taking things seriously once again. All my time would be devoted to cooking and blogging. So lots of updates are in line

Secondly, I have aunched facebook page for the blog, had to do this for a long time now. Finally it’s done. Follow the link below. I would really appreciate if you would take time, visit and like the page.

Finally, the blog will soon go through a makeover.

So keep visiting, commenting, it’s really means a lot to me.

Till next time take care, have fun and keep cooking

Cream of Mushroom Soup

Argggghhhh!!! (Now that’s not how I intended to start this post !!! :( :( :() But this cold….Yes that devil is back. And all my senses are on a toss. Whatever I eat tastes like a piece of cardboard to me. The worst part is that you don’t even get those caring and sweet “awwws dear” and “what happened dear?” dialogues since its JUUUUUUUUUUST a COMMON COLD (the name itself says it all)!!

I HATE HATE HATE COLD (aaachhhooo!!! God Bless me !!  :P). Anyway I don’t want to give anymore footage to this “thing”. So Girish prepared one of my favorite soups to soothe me and make me feel special (Although he too is thinking “why is she fussing so much on getting sardi”!! Yeah right dude.. :|). Cream of mushroom is something that I would love to have any time and it’s a savior especially when you are under the weather. Bless you Mushroom :)!! So here’s what comforted me a little bit.

Cream of Mushroom Soup


Mushrooms – 6
Onion – ½ (finely chopped)
Thyme (dried) – ½ teaspoon
Garlic (minced) – 1 tablespoon
Butter – 1 ½ tablespoon
Flour – 2 ½ tablespoon
Salt – to taste
Milk – 2 cups
Cream – ½ cup
Pepper powder – to taste


  • Clean the mushrooms thoroughly under running water. Chop roughly.
  • In a saucepan add butter and garlic.
  • Then add the onions and sweat it on low flame.
  • Add the chopped mushrooms to it and sauté on a low flame.
  • Once the mushrooms and onions are cooked add the flour and mix well for about 5-8 minutes by stirring continuously.
  • Then add milk and cream while continuously stirring.
  • Crush the dried thyme with your palms and add it to the mix. Add salt.
  • Serve hot with garlic bread garnished with pepper powder.


I used wheat flour to the soup. You may use all purpose flour (maida) if you like. I prefer wheat though!!!
You may add water to the soup to adjust the consistency but make sure it is not too runny. Mushroom soup is generally viscous.