Paneer Akuri is a Parsi Style Scrambled Cottage Cheese (A vegetarian version of Egg Akuri) made with super soft paneer, & flavoured with spices. It is served along with toasted bread slices .I had this lovely and almost ‘melt in your mouth’ Bhurji with perfectly toasted bread at Soda Bottle Openerwala (Bengaluru) I found this recipe for Paneer Akuri on the betterbutter app contributed by Soda Bottle Openerwala, and followed the same ! & Boy the result was So Darn Good !! Polished off the skillet 😬 This recipe is perfect for a hearty breakfast or could be cooked up for a brunch or dinner 😊 Just Perfect !!



Preparation Time : 15 Mins

Cooking Time : 20 Mins

Serves : 3-4


  •  Fresh and Soft Paneer/Cottage Cheese grated – 250 gms
  •  Finely chopped Onions – 2
  •  Finely chopped Tomatoes – 2
  •  Oil – 1 tbsp
  •  Garlic Cloves – 5-6 minced finely
  •  Turmeric Powder -1 tsp
  •  Kashmiri Lal Mirch Powder/ Red Chilli Powder – 1 tsp
  •  Coriander Powder/ Dhaniya Powder -1tsp
  •  Sambar Masala – 1tsp
  •  A handful of fried cashewnuts
  •  Butter – 2 tbsp
  •  Salt to taste
  •  Chopped Coriander leaves for garnish

To toast the bread:

  • Few Bread slices
  • Butter


  • Heat a tbsp of butter  and 1 tbsp of oil in a pan, add in finely chopped onions and minced garlic keep sauteing till the onions slightly brown.
  • Add finely chopped tomatoes and saute for a minute, then add in turmeric powder, kashmiri lal mirch powder, coriander powder and sambar masala and mix everything well. Cook untill the tomatoes are soft.
  • Now add in grated paneer and season with salt.
  • Mix everything well, cover cook for about 3-4 minutes on a low to medium flame. I also added in little bit of water just to achieve extra softness.
  • Add in a tbsp of butter and fried cashews, mix well.
  • Garnish with chopped coriander leaves and transfer it to a serving plate.
  • Butter the bread slices generously and toast them.
  • Paneer Akuri is ready, serve it hot along with toasted bread and onion rings.



Pesarattu is a popular breakfast recipe from the Andhra Cuisine. Pesarattu is made out of ‘Pesalu’ (Telugu word for green grams or whole moong beans) that are soaked for 5-6 hours or overnight and ground to a smooth batter along with ginger, green chillies and salt. It’s a protein packed breakfast recipe which keeps you full for the day. Also its Vegan and Gluten free as well. It is usually served along with Allam/Ginger Pachadi and Upma. Pesarattu is extremely easy to make, just soak moong beans for few hours, grind it and use it straight away. No fermentation is required. I’ve added few spinach leaves to this recipe along with half a cup of rice, which is completely optional. I absolutely love these wholesome dosas that are nutritious and filling. Do not refrigerate this batter or keep it aside for long hours as it may give you brownish or tasteless Pesarattu. Pair these delicious Pesarattu with Ginger chutney and Upma and relish it. Note down the recipe to make the perfect Pesarattu.



Preparation Time : 5 Minutes

Cooking Time : 20 Minutes

Serves : 5-6 ( makes around 18-20 Pesarattu )



  • Green Whole Moong Beans/Pesalu – 2 Cups
  • Raw Rice – ½ cup
  • Spinach Leaves – A handful of (Completely Optional)
  • Ginger – 1 Inch
  • Green chillies -2-3
  • Cumin seeds/ Jeera – 1 tsp
  • Onions – 2 Medium finely chopped (for topping)
  • Salt to taste
  • Oil

For Ginger/ Allam Chutney: 1 Bowl

  • Dry Red Chillies – 4-5
  • Chana Dal – 2 tbsp
  • Urad Dal – 1 tbsp
  • Fenugreek seeds/ Methi – ½ tsp
  • Ginger – ¼ cup peeled and chopped
  • Jaggery – 2 tsp
  • Tamarind – lemon sized ball
  • Oil – 2 tbsp
  • Salt To taste


For Tempering the Chutney:

  • Oil -1 tsp
  • Mustard seeds -1/2 tsp
  • Urad Dal -1/2 tsp
  • Hing/ asafoetida – a pinch of it
  • Curry Leaves – 6-8




  • Soak a lemon sized ball of tamarind in hot/warm water for 10-15 minutes, later squeeze the juice/pulp out and keep it aside.
  • In a kadai, heat a little oil and roast chana, dal urad dal and fenugreek seeds till golden and fragrant, remove them and keep it aside.
  • In the same kadai, roast dry red chillies and roughly chopped ginger pieces.
  • Once done transfer all of these roasted ingredients to a blender jar, add jaggery, tamarind pulp and salt to it, along with little bit of water (if required) and blend it to a smooth paste. Transfer this chutney in to a bowl.
  • For tempering this allam chutney, heat a tsp of oil in a small kadai, add mustard seeds and urad dal allow it to splutter, add in curry leaves and a pinch of hing, turn off the flame and pour this tempering over the bowl of ginger chutney.
  • Ginger Chutney is ready. 


  • Wash thoroughly and soak the moong beans and raw rice ( optional to use rice ) separately overnight or  for 4-5 hours in water and then drain well and grind it together along with green chillies, cumin seeds, 1 inch of ginger and few spinach leaves, salt along with little water to make a thick batter.
  • The Pesarattu batter must be of pouring consistency and yet thick. Add water accordingly to get the desired consistency.
  • Now heat a Tawa/Pan and grease it with little oil, once the tawa is hot pour in a ladleful of batter and spread it evenly to form a thin and crisp layer.
  • Drizzle with ghee/ oil over the edges, once the Pesarattu is cooked from one side flip it over and cook on the other side too, but if you have spread the batter to a very thin layer, you need not cook on the other side.
  • Garnish the Pesarattu with finely chopped onions if you desire, fold it and serve it hot along with allam chutney and Upma.




Levantine Cuisine is one of my favourites, I love everything From this beautiful Middle Eastern/Mediterranean cuisine, right from The Falafels, Fattoush, Mezze,Hummus, Pita breads, Baba Ghanoush, Gozleme to Baklava & Turkish Coffee.This cuisine is so delectable.

I made this Ubiquitous Salad – Tabbouleh/Tabbouleh ,which is a very popular Levantine Salad. Lots and lots of freshly chopped Parsley and Bulgur Wheat are tossed up in a dressing of olive oil and squeeze of lime. Tabbouleh is extremely easy to make , but the highlight / Star of this Salad is not the bulgur Wheat , it’s PARSLEY ! The ratio of Parsley to Bulgur Wheat is very important !

Lots of Parsley to little bulgur wheat !! Here’s the Step by Step recipe for this Salad !


Preparation Time: 20 minutes

Cooking Time : 20 minutes

Serves: 6


• Extra Fine Bulgur Wheat- 1/2 Cup

• Fresh Parsley – 2 Bunches

• Firm Tomatoes- 2

• Cucumber- 1

• Rock Salt/ Kosher Salt as per taste

• Extra Virgin Olive Oil- 3-4 tbsp

• Lime Juice -2-3 tbsp



• Soak in 1/2 cup of extra fine bulgur wheat in warm water for 15-20 minutes.

• Drain very well and squeeze of the extra water and set aside.

• Chop Fresh Parsley , chop them very very finely.

• Chop some firm tomatoes

• Chop a Cucumber finely( traditionally this Salad does not call for Cucumbers, but adding it gives a nice crunch)

• Now In a big mixing bowl, add in the bulgur and chopped veggies along with parsley.

• Season with Rock salt, add in some extra virgin olive oil, with a splash of lime juice, mix everything nicely.

( I added in few chopped almonds too)

• Cover the Tabbouleh and refrigerate for 30 minutes, this way it tastes BEST !!

• Tabbouleh is ready , serve it along with a side Falafel or Pita bread.


•You may add in chopped red onions and also throw in some mint leaves in your Tabbouleh Salad.




Chole Masala Or Chana Masala is a popular North Indian/ Punjabi Recipe which pairs great with Roti, Phulka, Naan, Bhatura, Pooris, Parathas and even with Rice variants. Boiled Chole beans are cooked in the gravy of onion & tomato with lots of spices.I usually use the store bought Chole Masala for this recipe, but you can also make this Masala powder at home.


There are many ways in which Chole could be prepared with subtle differences , there are variants like Amritsari Chole, Pindi Chole, Punjabi Chole which are equally delectable. Its a perfect gravy recipe which you can have it on your weekly menu, or carry it in your lunch box. This Protein Rich Chole keeps you filled up for the day.

Read further to note down the recipe.
Preparation Time : 20 Minutes
Cooking Time: 40 Minutes
Serves: 6
• Chole/ Kabuli Chana/ Chickpeas/ Garbanzo beans – 2 Cups
• Bay leaf- 1
• Cumin Seeds – 1 tsp
• Onions- 2 large roughly chopped
• Tomatoes – 2 Large roughly chopped
• Ginger Garlic Paste- 2tbsp
• Slit Green Chillies- 2
• Turmeric Powder- 1 tsp
• Kashmiri Red Chilli Powder- 1tsp
• Garam Masala- 1 tsp
• Chana/ Chole Masala – 2tsp
• Aamchur/ Dry Mango Powder- 1/2 tsp
• Kasoori Methi/ Dried Fenugreek powder- 1 tsp
• Fresh Cream- 2tbsp ( Optional)
• Oil- 3- 4tbsps
• Salt
• Wash the Chole/Chickpeas thoroughly under water and soak them overnight for around 7-8 hours, pressure cook them with a pinch of turmeric and salt for 4-5 whistles. The Chana should be soft in bite.
• Heat a tbsp oil in a pan, add in roughly chopped onions and tomatoes, sauté untill the tomatoes turn soft, add in turmeric powder , Kashmiri red chilli powder and a pinch of salt and sauté again, now turn off the heat and let it cool. Once it’s cool add all these in a blender and blend it to a smooth paste.
• In a Kadai, Heat remaining oil and add in bay leaf, cumin seeds, fry them till the cumins crackle, then add in the ginger garlic paste sauté till the raw smell disappears from it . Add in the blended paste and sauté till a minute or so, add in split green chillies, add in garam Masala powder, Chana Masala powder, Aamchur powder, season with salt and mix well.
• Add in cooked Chole and it’s stock, give everything a good mix.
• Bring Chole Masala  to a boil, cook over a medium flame stirring in between, check with the consistency you desire, add water accordingly ( if you feel the gravy to be too thick)
• Lastly Add kasoori methi and fresh cream, turn off the heat and Chole Masala is ready !!
• Serve it along with hot Phulkas or steamed Rice. ( (I paired it along with Jeera  rice).
• Chole Masala tastes finger Lickin good along with some chopped/ thinly sliced onions, squeeze of lime and of course with some Achaar (Pickle).
• Adding Fresh Cream is Optional , I personally prefer adding it as I love the mildness and creamy texture it imparts to the gravy.


4C89ABE5-1A9C-423D-9F70-384B3654533AKahwa is a traditional Kashmiri Tea made by infusing beautiful spices like Cinnamon, cardamom, Saffron, along with Nuts and Fine Green Tea. Spices form an integral part of Kashmiri Cuisine, since its very cold throughout the year, including spices in almost every dishes and beverages becomes inevitable. Its ideal to sip Kahwa in winters or it could be had throughout the year as the Kashmiris do. This Flavourful drink keeps you warm during  cold  and harsh winters.


Kahwa also has amazing health benefits, it aids digestion, is rich in anti-oxidants and also burns fat, making you feel less bloated. Traditionally its made in a brass vessel called Samovar, but I made it in my regular tea vessel at home. Make this simple Kashmiri Beverage at home this winter to soothe your soul. Quickly note down my recipe for Kahwa.


Preparation Time: 5 Minutes

Cooking Time: 10 Minutes

Serves: 2


  • Kashmiri Green Tea – 1 tsp
  • Water – about 3 cups
  • Almonds soaked and slivered – 2 tsps
  • Saffron – 8-10 strands
  • Cinnamon stick – 1 inch
  • Cardamom – 2 pods crushed
  • Clove – 1
  • Dried Rose petals -1 tsp



  • In a vessel heat 3 cups of water, add Saffron strands, Cloves, Cinnamon, Cardamom and Rose petals.
  • Let it boil for about 3- 4 minutes.
  • Turn off the heat and add Kashmiri Green tea leaves in the water.
  • Let the tea brew/steep for about 2-3 minutes.
  • Now Strain the Kahwa in 2 glasses, top it with slivered almonds or any other dry fruits like pistachios/ cashews/ walnuts of your choice. You may use a tsp of honey if you like. (optional)
  • Hot Kahwa tea is ready, serve it hot.




The Holiday Season is here, so why not spruce up your Parties by curating some awesome ‘Cheese Boards’.

Cheese boards are much more than throwing in some cheese and crackers, I think it’s an art form. Served to keep your guests entertained while you are busy cooking up the bigger meal. Cheese boards are simply delicious and something quite interesting to nibble on before hitting on the main course. They are crazy easy to put together and Darn Impressive. It’s a perfect treat to welcome & greet your guests. I curated this beautiful cheese board which I named it as ‘Holiday Cheese Board’ with few simple ingredients that I had at home.

when it comes to putting together a cheese board, the possibilities are endless ! They could be as fancy as you would like or fairly simple stashes together from your pantry ! I personally like the fancier ones, the fancier , the messier the better it is ! Mine is a mix of both a bit fancy and a bit simpler!


I am not an expert in building a cheese board but with whatever I have read about it and surfed on the internet, I am putting it down together for you all, Please read further to build up your own cheese board.

1) Pick up a cheese board– any thing like a pitch dark slate board, A wooden/ bamboo board, a rustic iron tray , or a raw circular wooden log. Anything where you can pile up your ingredients and create a beautiful riot of colours.

2) Start building your board with Cheese first – categorise the Cheese and choose wisely as to what flavours and textures of cheese you think your guests would like – mild , medium or strong and stinky, Hard cheese, Soft cheese, etc, pre-slicing the cheese is an Option. Do not place all the fancier cheese on the board, the conservative eaters might not like it. keep some commonly liked variety of cheese on the board. (please excuse my choice of cheese on the board,  I kept the basic ones, whatever was available in the stores). Ive carved out star shaped cheese out of the cheese slices!

3) You may pile up on meat and create a ‘Charcuterie Board’ if you are a non-vegetarian.

Add something Sweet , Salty, Spicy, Saucy and Crunchy. 

4) Add some Crackers- Sea Salt Or Multi- grain Crackers, or any other variant you love.

5) Pitted Olives.

6) Pinch bowls of Jams, Marmalade, Spicy Mustard, Honey Or Saucy Dips.

7) veggies like cucumber sticks, cherry tomatoes, carrot sticks etc.

8) Nuts and dryfruits like, almonds, salted cashews, Pistachios, apricots, Dates, Pecans.

9) Few Pretzels and peanuts.

10) Biscuits, Toasted Bread and Bread Sticks.

11) Chopped fresh fruits, like Apple, kiwis, grapes, Oranges, cherries and plums. ( Tip: Keep the chopped fruits in a bowl of lime water before serving to avoid turning Brown).

12) you may also throw in some edible flowers in between to make it look colourful and fancier.

On my cheese board:

•Cheese, Crackers, Pistachios, Cashews, Breadsticks, olives, mixed fruit jam, Toasted bread pieces, Mayo and yogurt Dip, Cumcumber Sticks, Tomotoes, Red grapes, oranges, chopped apple, sliced kiwis, Honey, Jim Jam Biscuits.

Get your favourite things together to build up your cheese board.

Do let me know in the comments below if you like my idea of A Cheese Board !

Happy Cheese Boarding & Happy Holidays ❤️




My Mind is racing crazy,  I have these plethora of ideas running in my mind, these days. I cannot keep calm. I have this new found  “Rush”  which makes me wanna get up from my bed  early, get my workout done, brainstorm and plan things for the day and make sure I execute them well. I feel quite happy and most importantly quite energetic at the end of the day. I am planning to stick to this routine no matter what, am trying to be more disciplined and focused towards my goal. What gives me more energy and comfort amidst all this hustle is the heart warming food. I have been making some delicious winter recipes, which are basically winter staples, today I am going to share one such winter staple recipe with you all, our all time favourite – Aloo Paratha; Aloo Parathas are nothing but Love, such a simple dish that is reminiscent of a mother’s love.


Being a south Indian, Idlis and Dosai are a regular fare at our household, but when its Aloo Paratha on the table, its a Fiesta !! Its a perfect recipe for breakfast and even quite ideal for a brunch. Aloo Paratha is a popular north Indian breakfast recipe its absolutely filling, utterly delicious and oh so More-ish- Crispy and flaky from the outside; warm, soft and full of flavours in the inside.

Devour it along with a dollop of butter and a Garma garam cup of Chai.  Your day will be made. Note down my recipe for this uber delicious breakfast recipe.



Preparation Time : 30 minutes

Cooking Time : 20 Minutes

Serves : 5-6 



  • Boiled and nicely mashed Potatoes – 4-5 medium sized
  • Whole Wheat Flour /atta – 2 Cups
  • Green Chilles – 2
  • Garlic – 3-4 pods
  • Turmeric Powder -1 tsp
  • Kashmiri Red Chilli Powder – 1 tsp
  • Coriander Seeds Powder/ Dhania Powder – 1 tsp
  • Dry Mango Powder/ Aamchur Powder – 1 tsp
  • Salt
  • Oil
  • Clarified butter/ ghee – 5-6 tbsps
  • Water ( to bind the flour )


  • Firstly boil the potatoes in a pressure cooker.
  • Till the time the potatoes are ready, make the dough; In a mixing bowl, add wheat flour, a pinch of salt, a tbsp of oil and a little water and start kneading the dough, add water accordingly and make a medium soft dough. Cover it with a damp cloth till required.
  • Once the potatoes are ready, take them off the cooker and peel the skin and mash the potatoes in a bowl till there are no lumps formed.
  • Take a small Mixie jar, add in green chillies and garlic pods and make a paste.
  • Add this chilli-garlic paste to the mashed potatoes, then add turmeric powder, red chilli powder, coriander powder, Aamchur powder and salt to taste. Mix these all ingredients very well and keep aside.
  • Now taking a small ball of the dough divide them equally by making similar sized balls, similary, make the balls out of the potato mixture and keep them aside.
  • Heat a Pan/ Griddle/ tawa.
  • Taking a dough ball, roll it till about 3 inches in circle and place the potato ball filling in the centre, dust some flour around and now taking an end of the rolled roti, start folding the crimps giving it a dumpling shape join the ends and press it lightly, flatten the dough-filling and gently roll out the Paratha evenly till the ends are a thin, ( of course you make lightly flour the dough in between the rolling process).
  • Take it gently in your hand and place it on the Tawa, cook the Paratha by applying some clarified butter/ ghee over the Paratha, turn it over and cook the other side, apply some more ghee and cook till both the sides are golden brown in colour.
  • Aloo Parathas are ready devour it immediately hot off the griddle with dollops of butter, some pickle, curd and mint chutney as accompaniments. Enjoy !