Shahi Paneer home style

wow…Shahi paneer….this is the vegetable from north india . But now its famous all over. Today I will share the recipe of shahi paneer which is made at home without any sugar/sweetner.


250 gm paneer/cottage cheese
2 tomatoes
2 onions
8-10 cashews
2 green chilli
1/2 inch ginger
1/2 tsp cummin seeds
1/2 tsp red chilli powder
1/2 tsp corriander powder
1/4 th tsp turmeric powder
1/2 tsp garam masala
salt, black pepper powder
2tsp oil for tadka
1/2 tsp dry mango powder/amchur 1tbsp fresh cream

sauted veggies and other ingredients


First we cut paneer into cubes and leave it in a side. Chop onions, tomatoes, ginger, green chillies. Take a pan and put 1tsp oil and put onions and saute till transparent now put  all the chopped vegatables and saute it until take a proper texture and take it out  and let it cool. Meanwhile boil paneer for 2 mins. Powder all cashews. Grind the sauteed veggies to make a fine paste.

paste for gravy

Again put the pan on flame and pour 1 tsp oil. When oil became little warm put a pinch of asfoetida, cummin seeds, coriander powder, red chilli powder and then add grinded paste immediately. Now add roasted cashews. Again saute for two mins. add one cup water ,salt and pepper.Low the flame and add boiled paneer. Add garam masala and dry mango powder. Cover it. Leave it for 5 mins at low flame. Now add fresh cream and boil for two more mins. Take it out in a serving bowl garnish it with corriander leaves and serve hot with chapatis.

mouth watering meal

p.s. if you like a taste of garlic pls add  garlic cloves  also with gravy paste.


Happy Ganeshotsav to all. Ganeshotsav is incomplete without modak. Kids love it. Lets prepare modak which is healthy too.



  • 1 bowl of each grated coconut, rice flour, water
  • 1/2 bowl jaggery powder
  • 1tsp of poppy seeds and white seasame seeds
  • 4 nos. green cardamom and cashews

First of all roast poppy seeds crushed cashews and white seasame seeds. Make a dough of rice flour and water add half cardamom powder in a dough and let it cool. Now make stuffing. Take a pan and put a flame on low add jaggery powder and grated coconut and stir until mix well and then add remaining ingredients. Take it out and leave it to get cool.

preparation of dough
Modaks before steam

Now make a ball with a dough. Flat the ball with palm and give a shape like very small bowl then fill one tsp of stuffing and close it like modak. Steam it for 10 mins. at medium flame. If it doesn’t look ready steam for another 5 mins. Take it out and offer to your ganpati afterwards take it and enjoy prasad . Ganpati bappa morya.

Sunday cheat :Batata wada/aaloo bonda

We indians always love to eat something spicey, fried,crispy. But being health awared usually avoid these foods. But sometimes we should take some break from it especially on Sundays. So lets make this wonderful snack which is eaten in every part of India with different names.This recipe is made up of potatoes and gram flour.


  • 1/2 kg potato
  • 1 bowl gram flour/besan
  • 1 tsp of cummin seeds, carrom seeds, red chilli powder 1/2 tsp of garam masala, salt, a pinch of baking soda and 1/2tsp of roasted cummin powder for paste of gram flour
  • 2 chillies, 1/2 inch ginger,
Batata wada


First of all boil potatoes, peel them and mashed properly. In a bowl take all mashed potatoes and add all spices in half proportion. (Rest of the spices will be used in gram flour paste). Add green chillies and grated ginger also into mashed  potatoes. Mix well. And make small balls of it. And keep it in a side.

mashed potatoes, potato balls,gram flour paste

Now put gram flour into a bowl and add rest of the spices and baking soda and roasted cummin powder. Add water slowly and make paste at dripping consistency. Heat oil in a thick bottom pan. Take potato balls dip in gram flour paste and deep fry them until light brown. Flame will not be too high. Take it out and serve hot with mustard sauce/green chutney/ketchup. And don’t forget ginger tea in a side. Enjoy your sunday cheat meal.

kada prashad/aate ka halwa

Aate ka halwa made from wheat flour is Indian sweet dish which is made in all indian homes frequently. Indian festivals and pooja is not completed without offering halwa.

The recipe of halwa is very simple.


  • half bowl wheat flour
  • half bowl desi ghee
  • half bowl sugar
  • one bowl water
  • two cardamom
  • dry fruits of your choice
Aate ka halwa
in the process


First of all put a thick bottom pan on the flame. Add desi ghee in it. When it get slightly heat up add flour and stir it at slow flame till colour of flour get brown. Now add sugar and water and stir continuously at medium flame until water soaked up and sugar get melted. Add powdered green cardamom. Halwa is ready . Garnish it with chopped dry fruits and serve the finger licking sweet.

Raw Banana kofta(dumplings)

This authentic vegatable can be eaten with any kind of chapati(indian bread).It is very healthy and nutritive too.


  • two raw banana
  • one tomato
  • one onion
  • 1/2 inch ginger
  • one green chilli
  • small portion of peeled raw mango
  • 2tbsp besan (gram flour)
  • pinch of asfoetida, 1/2 tsp of carrom seeds(ajwain)and cummin seeds (jeera), red chilli powder,garam masala,salt,1tsp oil


raw banana kofta
chopped veggies for gravy

First we will boil raw bananas . Meanwhile we will prepare gravy. chopped veggies as shown in the pic and make a fine paste in mixer. Now we will put the flame on and in a pan add oil for tadka .Add asfoetida, cummin seeds red chilli powder then add the paste we prepared for gravy. Add garam masala also. Add one bowl water and let it boil at slow flame until koftas get ready. Our banana would get boiled until now. Peel it off and mash it until get smooth. Now add besan carrom seeds,salt,red chilli powder and little water to make proper soft balls .Now churn a little to make soft koftas. Now deep fry all the balls.

kofta getting ready

Now gravy would become little thick and blended. We will add all koftas into the gravy and leave it only for 20 secs. and take it out. Otherwise koftas will get broken. Garnish with some chopped corriander leaves and serve it with chapati. Enjoy your healthy food.

moong dal uttapam

My todays recipe is healthy as well as tasty. Prepare this and then decide. Lets make moong dal uttapam.


1/2bowl Moong dal ,2 tsp suji/semolina, green chilli, coriander leaves,1tbsp chopped veggies which is available here i took capsicum, carrot,onion and tomato.

Spices: 1/2tsp cummin seeds,small pinch of asfoetida,red chilli powder,salt

all the ingredients in a bowl

First of all soak moong dal for six hours.Then make a fine paste of it. Soak semolina also but only for 10 mins . Put all ingredients in a bowl with spices like shown in the above pic. Mix it well. Add water if necessary, according to uttapam drop consistency.

spread the paste over a pan

Now put on the flame, grease the pan spread the paste over a pan with the help of spoon and let it cook then flip the uttapam and cook well from other side too. Apply little oil on both sides to make it more crispy.Flame will never be too high. Now uttapam is ready, serve it with green chutney made up of mint and corriander. recipe of green chutney is available on my Instagram account prax_kitchen. Enjoy the healthy and tasty uttapam.I am sure everybody will love this recipe.

moong dal uttapam


My todays recipe is one of my favorite recipes. It is prepared with arbi ke patte/colocasia leaves It is normally eaten in monsoon season when these leaves come in the market in abundance. I hope its spicey, crunchy crispy and little sweet taste will be liked by you all.


3-4 colocasia leaves,3 tbsp gram flour,1tsp white seasame seeds, 1tsp jaggery powder,salt, red chilli powder,1/2tsp carrom seeds


First of all prepare the marinate take gram flour in a bowl add salt , red chilli powder, jaggery powder, seasame seeds and carrom pour water to make thick paste to marinate leaves.Place first leaf on the surface and marinate it .place another leaf over marinated leaf and marinate this leaf too. Now roll the leaves properly and steam it.

marinated and folded leaves
steam the marinated leaves

After steaming for ten mins at medium flame take it out and let it cool.Now cut it into pieces and deep fry it until become crispy. Take it out and serve hot with ginger tea in rainy season and let your family enjoy the yummy food with rain.

Baigan ka bharta

yummy,tasty,spicey baigan ka bharta in desi style for desi food lovers.


  • 1 brinjal/baigan/egg plant,
  • 1chopped onion and tomato,
  • two green chillies,
  • 1/2 inch ginger,
  • pinch of asfoetida,
  • 1tsp dry mango powder/amchur
  • 1/2 tsp desi ghee,1tsp mustard oil and salt.


first of all we will grease the baigan and slit it like shown in the pic put green chillies and ginger into these slits.

Now roast it at a low flame as brinjal has to get tendered from inside also.

In the meantime we will prepare tadka also. Pour desi ghee in a pan and put asfoetida in it and saute the onion until get brown now add tomato also and saute it also.add some salt in it and cover it until our baigan get ready.

Baigan has to be roasted from all side otherwise it will not get mashed properly. When get roasted leave to cool down. Take out green chillies and ginger from baigan and crushed it . Now they are also roasted so can be crushed finely. Now peel off the baigan and mash it Add green chillies, ginger,amchur and salt also.

Now put on the flame of tadka pan and add baigan and mix it well for 2-3 mins. Now put off the flame add mustard oil and garnish it with fresh coriander leaves. If u dont like flavour of mustard oil dont add it but its pungent taste add the flavour double.Now serve this spicey, tasty bharta with chapati.

Ghee-less Suji Ka Halwa

We Indians prepare sweet dish whenever we start something. I am also presenting a dessert for all of you… Ghee-less Suji Ka Halwa!


  • 1/2 Cup Suji/Semolina
  • 3/4 Cup Malai Extacted from Milk
  • 1/2 Cup Sugar or Home Made Bhoora
  • 3/4 Cup Milk
  • 1/4 Cup Water
  • Green Cardamom Powder
  • Some Dry Fruits Available In Home


Suji Ka Halwa Preparation

Soak Suji in malai for 10 mins. Meanwhile chop all the dry fruits and roast them and keep it aside for later use. Take a thick bottom pan and put all the soaked Suji in it at low flame. Stir it thoroughly at low flame until it changes colour.

Soaked suji would become very thick but when it will be stirred thoroughly it will take nice texture.

Suji and Malai is Becoming Softer

Now pour Sugar, Water and Milk and stir it continuously at fast speed until halwa takes its texture. Now add cardamom powder and dry fruits then cover it for 5 minutes.

After 5 mins transfer it into a bowl. Garnish it with some dry fruits and serve hot and tasty Suji Ka Halwa!

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