Filling for Paneer Parantha

 Filling Ingredients:

• Grated paneer – fresh and soft

• Finely chopped onions – for crunch and sweetness

• Finely chopped green chillies – to give it that kick

• Chilli Flakes

• Crushed coriander (sookha dhaniya dana lightly crushed) – earthy and fragrant

• Dhaniya powder – a little, to deepen the flavor

• Jeera powder – adds a toasty touch

• Red chilli powder – to taste

• Salt – as per taste

Dough:

Prepare soft dough using:

• Whole wheat flour

• Salt

• Water

• A little ghee/oil (optional)
  Let it rest for 15–20 minutes covered.

Method:

1. Make the Filling:
   Mix all the filling ingredients in a bowl. Make sure onions are finely chopped and everything is mixed well, but not too mashed.

2. Stuff the Paratha:

• Roll out a small portion of dough.

• Place a spoonful of filling in the center.

• Bring edges together and seal well.

• Roll it out gently to a medium-thick paratha

       or you can also opt this alternate way- make two small balls, and then roll out them singly, make it a little bigger, and now add the filling. 

1. Cook:

   • Heat a tawa.

   • Place the paratha, cook one side till bubbles appear.

   • Flip, apply ghee/oil.

   • Cook both sides until golden and crisp.

Tips:

• Dont add too masala like chat masala, black pepper powder, amchur powder together and also other maslas, ohterwise masala can overpower the taste of Paneer. 

Paneer Pulao – A Royal Treat for Comfort Days

Ingredients:

• Mustard oil 

• Whole spices:

  • bay leaf

  • small cinnamon stick

  • cloves

  • black pepper balls

  • tsp jeera (cumin seeds)

•  large onion, thinly sliced

•  tomato, thinly sliced (don't chop)

• green chilli (chopped)

• whole green chilli (don't cut)

• curd (dahi)

• Ginger-Garlic Paste

• achar masala or achar (from any pickle)

• Powdered spices:

  • red chilli powder

  • turmeric (optional)

  • dhaniya powder

  • garam masala

  • jeera powder

  • saunf (fennel) powder

• Methi dana (fenugreek seeds) and kalaunji (nigella seeds) (some grains)

• Salt to taste

• Paneer cubes (don't put big cubes) 

• Basmati rice (try to use Basmati rice because it gives more royal taste)

• Water 

• Fresh coriander for garnish (optional)

Method:

1. Heat mustard oil in a heavy-bottomed pan until it starts to smoke lightly. This removes the raw smell. Lower the flame.

2. Add bay leaf, cinnamon, cloves, pepper balls, and jeera. Let them sizzle.

3. Add sliced onions and sauté until golden brown.

4. Now reduce the heat or turn it off briefly. Add tomatoes, both green chillies, curd, and achar masala.

5. Add all the dry spices: red chilli, turmeric (optional), dhaniya, jeera powder, garam masala, saunf powder, and the kalaunji + methi mix. Add salt.

6. Turn the flame back on and sauté everything well

7. Add paneer cubes. Gently mix and sauté for 1–2 minutes to coat them well in the masala.

8. Add soaked basmati rice and the appropriate amount of water.

9. Stir everything once gently. Cook covered until rice is done (you can also pressure cook with 1 whistle on low flame).

10. Let it rest for a few minutes. Garnish with chopped coriander.

Serving Suggestion:

Serve hot with a salad of cucumber and onion rings, and a chilled bowl of curd or raita. Perfect for lunchboxes, lazy lunch, or even unexpected guests.

Raw Mango Juice & Other Homemade Seasonal Coolers (No Juicer Needed!)

 Summer and mangoes go hand-in-hand — but what do you do when your kitchen is overflowing with raw or half-ripe mangoes? This raw mango juice is the easiest, most nostalgic cooler — and you don’t even need a fancy juicer. Just a blender and some love.

Raw Mango Juice (Kairi Sharbat)

Ingredients:

• Raw mangoes (or those small ripe mangoes that soften over time)

• Sugar (as per taste)

• Water

• Kala namak (black salt), for serving

Method:

1. Peel and chop the mangoes into pieces.

2. Add mango pieces and sugar into a blender. Blend until smooth.

3. Add cold water to the mixture and blend again.

4. Pour into glasses and sprinkle a little kala namak on top. That’s it!

5. Serve chilled and enjoy that tangy-sweet kick!

Tip: If you like a more diluted version, add more water or even some mint leaves while blending.

Bonus Coolers: Using the Same Blender Technique

You can use this same method to make other healthy, tasty juices at home — all without a juicer!

Amla Juice (Indian Gooseberry)

Ingredients:

• Fresh amla (cut into small pieces)

• Sugar

• Water

• Kala namak

Method:

1. Add chopped amla, sugar, and a bit of water into a blender.

2. Blend till smooth.

3. Strain the juice using a strainer.

4. Add kala namak and more water as needed. Serve chilled!

It tastes surprisingly like mausaami juice — tangy, sweet, and super refreshing.

Beetroot & Carrot Juice (Together or Solo!)

Ingredients:

• Beetroot or carrot (or both), chopped

• Sugar or honey (optional)

• Water

Method:

1. Blend chopped veggies with water and sugar.

2. Strain the juice through a fine strainer.

3. Serve fresh — no preservatives, no extras.

You can play around with flavors: add a dash of lemon, a tiny piece of ginger, or even mint leaves.

Why I Love This Method

• No juicer needed 

• Totally customizable — add honey, lemon, spices, or herbs as per your taste

• Great for using up extra fruits/veggies

• You control the sweetness, salt, and texture

Spiced and Achari Masala Tehri

 Tehri, a beloved North Indian one-pot rice dish, is known for its deep spices and warm yellow hue.  Pair it with raita, salad (especially raw onions), and achar for the full experience.

Ingredients:

• 1 cup basmati rice (soaked for 30 mins)

• 2 tbsp mustard oil or any preferred oil

• 1 bay leaf

• 1 small cinnamon stick

• 3–4 cloves (laung)

• 4–5 black peppercorns

• 1 tsp cumin seeds

• 1 green cardamom

• 1 black cardamom

Aromatics & Base:

• 1 medium onion (sliced lengthwise like in pulao – julienne or thin vertical slices)

• 1 tbsp ginger garlic paste

• 1-inch piece fresh ginger, julienned

• 2 green chilies (slit)

Spice & Flavor:

• 1 tbsp curd (dahi)

• 1 tsp achar masala (any tangy pickle masala)

• Juice of ½ lemon

• 1 chopped tomato (not puree)

• 1 tsp red chili powder

• 1.5 tsp coriander powder

• ½ tsp turmeric powder (enough for good Tehri color)

• 1 tsp cumin powder

• ½ tsp saunf (fennel) powder

• 1 tsp garam masala

• Salt to taste

Add-ins (optional):

• ½ cup green peas

• OR boiled kala chana/safed chana/kali dal

• (Potatoes can also be used but I personally skip them)

Method:

1. Heat the Oil
   In a pressure cooker, heat mustard oil until slightly smoky. Add bay leaf, cinnamon, cloves, black pepper, green and black cardamom, and cumin. Let them sizzle.

2. Add the Onions
   Add thinly sliced onions (pulao style) and sauté until golden brown. If needed, turn off the flame briefly while adding next ingredients to avoid burning.

3. Build the Masala Base
   Add ginger garlic paste, julienned ginger, curd, achar masala, lemon juice, chopped tomatoes, slit green chilies, and all the dry spices: red chili, coriander, turmeric, cumin powder, saunf powder, garam masala, and salt.

4. Cook the Masala
   Mix everything well and cook on medium heat, covering it for a few minutes. The spices and tomatoes should blend into a thick, rich masala.

5. Add Optional Veggies/Legumes
   If using peas, chana, dal, or potatoes, add them now and sauté for 2–3 minutes with the masala.

6. Add Rice & Water
   Drain the soaked rice and add it to the cooker. Mix gently so the rice is well coated. Add water (typically 1.5–2 cups depending on rice type), check salt, and close the lid.

7. Pressure Cook
   Cook for 1 whistle on medium-high, then turn off the gas and let the pressure release naturally.

8. Final Touch
   Fluff the rice gently, garnish with fresh coriander, and serve hot.

Serving Suggestions:

Serve Tehri hot with:

• Fresh onion salad

• Thick curd or raita

• Mango or mixed pickle (optional if your Tehri already has an achari flavor)

Desi Soul Food: My Special Kala Chana Curry Recipe

 This Kala Chana curry is rich, wholesome, and layered with deep North Indian flavors. Cooked in mustard oil and flavored with whole spices, this dish brings warmth and comfort in every bite. Perfect for pairing with rice, roti, or poori, and even better with a side of dahi or onion salad!

Ingredients

For boiling chana:

• 1 cup kala chana (black chickpeas), soaked overnight or at least 6–8 hours

• Water 

• 1 small cinnamon stick

• 3–4 cloves (laung)

• 2-3 black peppercorns

• ½ tsp salt

• (Optional: dried amla, tamarind, or anardana for extra tang)

For the gravy:

• 3–4 tbsp mustard oil

• 1 bay leaf

• 1 green cardamom

• 1 tsp jeera (cumin seeds)

• A pinch of heeng (asafoetida)

• ½ tsp rai (mustard seeds)

• 1 dried red chilli

• 3–4 black peppercorns

• 2–3 cloves

• 1–2 green chillies, slit

• 1 medium onion, finely chopped

• 1 tsp ginger-garlic paste

Spice paste (mix in a bowl with a little water):

• 1 tsp red chilli powder

• 1½ tsp dhaniya (coriander) powder

• ½ tsp garam masala

• ½ tsp jeera powder

• ¼ tsp haldi (turmeric)

• 1 tsp kasuri methi (crushed)

Other:

• 2 medium tomatoes, pureed

• Amchur powder (dry mango powder), to taste

• Fresh coriander leaves for garnish

Method

1. Boil the Kala Chana:
   Pressure cook the soaked kala chana with water, cinnamon, laung, black pepper, and salt until soft (around 4–5 whistles). You can keep the water for the gravy—it adds depth taste and nutrition.

2. Prepare the Gravy Base:
   In a heavy-bottomed kadhai, heat mustard oil until it starts to smoke slightly (this removes its rawness). Lower the heat and add bay leaf, cardamom, jeera, heeng, rai, dried red chilli, black pepper, and cloves. Sauté until they begin to sizzle and release aroma.

3. Add Aromatics:
   Toss in chopped onions, green chillies, and ginger-garlic paste. Cook until golden brown.

4. Spice It Right:
   Add your prepared spice paste (with water) into the pan. Cover with a lid and let the masalas cook slowly for 3–4 minutes. This builds flavor and prevents burning.

5. Tomato Time:
   Pour in the tomato puree and cook covered until oil starts to separate. Add a little water if needed. At this stage, you can adjust spice and salt, and add a pinch more kasuri methi if desired.

6. Bring it Together:
   Add the boiled kala chana along with its water. Stir well and mash a few chana with the back of the ladle to thicken the gravy naturally. Simmer covered for 10 minutes.

7. Finish & Serve:
   Add amchur powder for that final tang. Garnish with hara dhaniya. Rest the curry for 5–10 minutes before serving—it enhances flavor.

 Serving Suggestions:

• Serve hot with rice, roti, poori, or paratha.

• Add a side of dahi or onion salad with a squeeze of lemon.

Raw Mango & Potato Chaat – A Tangy Summer Delight

 What is the benefit of knowing cooking? You can make delicious things with available ingredients — without anyone's help.

This chaat is proof. I made it using what was in my kitchen: boiled potatoes, raw mango, onion, tomato, green chilli, coriander, and simple masalas. No fancy planning, just a spontaneous mix — and it turned out so good.

Let me walk you through this quick and delightful snack recipe:

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Ingredients:

• 1 raw mango – peeled and finely chopped

• 2 medium-sized boiled potatoes – peeled and diced

• 1 small onion – finely chopped

• 1 tomato – finely chopped (optional for juiciness)

• 1 green chilli – finely chopped (adjust to taste)

• A handful of fresh coriander leaves – chopped

• ½ tsp red chilli powder

• ½ tsp amchur (dry mango) powder

• ½ tsp chaat masala

• Juice of ½ lemon (or more to taste)

• Optional: a few drops of imli (tamarind) pulp or anardana powder for extra tang

• Salt – to taste

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Method:

1. Prep the ingredients:
   Boil the potatoes until soft but firm. Dice them into small cubes. Chop raw mango, onion, tomato, green chilli, and coriander finely.

2. Mix it up:
   In a mixing bowl, combine chopped mangoes, boiled potatoes, onion, tomato, and green chilli.

3. Add the zing:
   Sprinkle red chilli powder, amchur powder, chaat masala, and salt. Squeeze in fresh lemon juice. You can also add a little imli pulp or a dash of anardana powder if you like a deeper sour punch.

4. Toss & rest:
   Mix everything gently so the flavors come together. Let it rest for 5–10 minutes to allow the mango and masalas to blend in well.

5. Garnish & serve:
   Top with fresh coriander and serve chilled or at room temperature.

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 Tips & Variations:

• You can add some crispy sev or crushed papdi on top for a crunchy texture.

• Add a pinch of kala namak (black salt) for extra depth.

• Skip onion and tomato if you want it lighter and more mango-focused.

• If using imli (tamarind), just a few drops go a long way — don’t overpower the mango!

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Why You’ll Love It:

This chaat is easy, light, and full of flavor. The raw mango brings sharpness, the potato gives it body, and the masalas bring everything alive. It’s a perfect quick snack, great for guests or just a treat for yourself when mangoes are in season.

Bharwa Shimla Mirch with Gravy

 

A rich, aromatic North Indian recipe where tender bell peppers are stuffed with flavorful spiced potatoes and simmered in a thick, luscious tomato-besan gravy. Ideal for special dinners.

Ingredients

For the Stuffing:

• 4–5 small capsicums (shimla mirch)

• 3–4 medium boiled potatoes (mashed)

• 1 tsp fennel seeds (saunf)

• 1 tsp coriander seeds (dhaniya)

• 1 tsp cumin seeds (jeera)

• ½ tsp black pepper (kali mirch)

• ½ tsp red chilli powder

• ½ tsp amchur (dry mango powder)

• 1 green chilli (finely chopped)

• Salt to taste

• Optional: a pinch of ajwain and black salt

For the Gravy:

• 2 tbsp oil

• 1 bay leaf

• 1 small cinnamon stick

• 1 green cardamom

• ½ tsp cumin seeds

• A pinch of asafoetida (hing)

• 1 tsp red chilli powder

• ½ tsp turmeric (haldi)

• 1½ tsp coriander powder

• ½ tsp jeera powder

• ½ tsp garam masala or pav bhaji masala

• 2 tsp besan (gram flour)

• 2 medium tomatoes (pureed)

• ½ tsp kasuri methi (crushed)

• Salt to taste

• Water as needed

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Method

Step 1: Prepare the Capsicums

1. Use small capsicums — they look beautiful and cook evenly.

2. Slice off the top/stem, clean out the seeds, and set aside.

Step 2: Make the Potato Stuffing

1. Dry roast fennel, coriander, cumin, and black pepper for a few seconds. Crush coarsely in a mortar.

2. Heat a little oil in a pan, add mashed potatoes, crushed spices, red chilli, amchur, green chilli, salt, and optional ajwain/black salt.

3. Cook for a few minutes until the masalas blend well.

4. Stuff this mixture into the capsicums.

Step 3: Sear the Capsicums

1. Heat a non-stick pan with 1–2 tsp oil. Gently place stuffed capsicums and sear all around.

2. Cover and cook on low flame until slightly tender and golden on sides.

3. Remove and set aside.

Step 4: Make the Gravy

1. Heat oil in a pan, add hing, cumin, bay leaf, cinnamon, and cardamom.

2. In a bowl, mix red chilli, turmeric, coriander powder, jeera powder, garam masala, 2 tsp besan, and 2 tbsp water — mix into a paste.

3. Add this paste to the pan. Roast on low flame until fragrant (2–3 min).

4. Add tomato puree and cook until oil starts separating.

5. Sprinkle in crushed kasuri methi. Add water to reach desired gravy consistency.

Step 5: Combine and Simmer

1. Add the seared stuffed capsicums into the gravy.

2. Gently coat them with the masala. Cover and cook for 4–5 minutes on low flame.

3. Adjust seasoning and serve hot.

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 Suggestions:

 On Besan Step:

• Mixing besan with water and spices before adding prevents burning and gives a nutty, rich texture.

• Roasting the paste well until it changes aroma and deepens in color is key. Since besan absorbs oil and water, keep checking the pan to avoid drying out too much.

• Alternatively, you can dry-roast besan separately until aromatic and then add it to the gravy later — both methods are valid.