Paneer Kulcha


Kulcha is similar to the naan from Punjabi Cuisine but thicker in consistency. This kulcha can be made plain and served with curry or it can be made stuffed with aloo, gobi, paneer etc.

Kulcha tastes better when eaten hot of the tawa. Since we use all purpose flour, it gets rubbery once it gets cold.

Preparation Time: 2 hours
Cook Time : 5 minutes per kulcha
Serves : 8

All purpose flour: 2 cups

Sooji: 2 tablespoons
Baking Powder: 1 teaspoon
Baking Soda : 1/4 teaspoon
Salt : 1/2 teaspoon
Sugar : 1 teaspoon
Yogurt/curd : 1/4 cup
Water : 3/4 cup
Oil : 2 teaspoon
Cilantro/coriander leaves : 4 teaspoons
Butter : to brush

Paneer Filling:

Homemade Paneer : 2 cups crumbled

Onion : 1 medium chopped

Salt to taste

Red chilli powder : 2 teaspoons

Amchur : 1/2 teaspoon

Garam masala : 1 teaspoon

In a mixing bowl, add all purpose flour, sooji, baking powder, baking soda, salt, sugar, curd and mix well.

Add water and knead the dough. Add oil and knead to smooth and soft dough. Cover and rest for 2 hours.

Heat oil in a pan, add onions and saute them for 3-4 minutes until they are golden brown.

Add crumbled paneer, salt, red chilli powder, amchur, garam masala and saute for 5 minutes. Turn off the stove,

Divide the dough into 8 equal size balls.

Take a ball, using some all purpose flour, gently roll into a round shape using a rolling pin. Add the stuffing, close it as shown in the pics and gently roll until the kulcha is spread out along with the stuffing.

Brush some water and put it on a hot tawa, brush some water and press the cilantro leaves and cook for 1 1/2 minutes each side. Take it out and smear butter.

Serve hot with curry or raita.


Chia Pudding Snack bowl


Chia Seeds have a lot of nutritional value. Making chia pudding doesn’t require any cooking. Add on your favourite fresh fruit or fruit crush, mixed seeds and granola or corn flakes.

Preparation Time: 10 minutes

Rest Time : 4 hours – overnight

Serves : 2-3


To soak:

Chia seeds : 5 tablespoons

Honey : 2 tablespoons

Milk : 2 cups


Fresh fruit or fruit crush : 2 tablespoons

Mixed seeds and nuts : 2 tablespoons

Granola or corn flakes : 1/3 cup


In a bowl, add chia seeds, honey, milk, mix well and soak in the refrigerator for at least 4 hours or overnight.

Add all the toppings and serve.

Masala Cheese Omelette waffles



The Masala Cheese Omelette Waffles are as the name gives out a spicy cheesy omelette mix poured in a waffle iron and cooked to perfection. These are super cute to serve and kids will love this variation. Best part is you just need to brush a little oil inside the waffle iron so it’s pretty much a healthy breakfast or a snack.

Preparation Time : 5 minutes

Cook Time : 2 minutes per waffle

Serves : 2-3


Eggs : 6 large

Cheddar or processed cheese : 3 tablespoons

salt : 3/4 teaspoon

Red chilli powder : 1 1/2 teaspoons

Cumin powder : 1/2 teaspoon

Cilantro : 1/2 cup finely chopped

Milk : 1/2 cup


Mix all the ingredients in a bowl, beat well to combine.

Heat the waffle iron and when it’s ready, pour the egg mixture to cover the inside.

Once the waffle iron raises a little and the omelette is brown, take out the omelette waffle and serve immediately with some ketchup.

Roasted Red Pepper Pasta


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This is a simple pasta tossed in flavourful roasted red pepper sauce which is creamy and delicious. Addition of protein is optional.

Preparation Time: 10 minutes

Cook Time : 15 minutes

Serves : 4


Pasta : 2 cups

Red bell peppers: 2 large diced

Onion : 1 medium diced

Garlic cloves : 3 minced

Italian seasoning: 1 teaspoon

Red chilli flakes : 2 teaspoons (use less for a mild sauce)

Salt to taste

Fresh cream or milk : 3/4 cup

Instructions :

Cook the pasta according to the package instructions, drain it, add 1 teaspoon of olive oil and keep aside

Heat oil in a pan, add red peppers and roast them for 4 minutes. Add onions, garlic and sauté for 2 minutes.

Add salt, Italian seasoning, red chilli flakes, stir to combine and cook for 2 minutes. Turn off the stove and let it cool.

In a blender jar add the red pepper mixture and blend. Add cream or milk and blend till smooth.

Add sauce to the cooked pasta and toss well to coat. Serve with some protein as a main dish or as a side dish.

Pasta with some meatballs

Chia Pudding Breakfast Bowl


Chia Seeds have a lot of nutritional value. Making chia pudding doesn’t require any cooking. Add on your favourite fruit, micro greens, some granola to the pudding and it’s a wholesome breakfast.

Preparation Time: 10 minutes

Rest Time : 4 hours – overnight

Serves : 2-3


To soak:

Chia seeds : 5 tablespoons

Honey : 2 tablespoons

Milk : 2 cups


Banana : 1 large sliced

Apple : 1 diced

Microgreens : 1/4 cup

Granola : 1/3 cup


In a bowl, add chia seeds, honey, milk, mix well and soak in the refrigerator for at least 4 hours or overnight.

Add all the toppings and serve as breakfast.

Devil’s Food Cake /Cupcakes


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Devil’s Food Cake is a moist and rich chocolate cake. The cake is usually paired with rich chocolate frosting. This cake in invented in USA in the early 20th Century with the recipe in print as early as 1905.

Preparation Time : 15 minutes

Bake Time : 35 minutes for a 9″ cake and 22 minutes for cupcakes

Makes : 2 – 9″ round cakes (or) 30 cupcakes


Unsalted butter : 3/4 cup or 1 1/2 sticks at room temperature

Sugar : 2 1/4 cups

Cocoa Powder : 3/4 cup

Vanilla extract : 2 teaspoons

Eggs : 3 large at room temperature

All purpose flour : 2 cups

Baking Soda : 1 1/2 teaspoons

Baking Powder : 3/4 teaspoon

Salt : 3/4 teaspoon

Water : 1 1/4 cups

Milk : 1/4 cup


Pre heat the oven to 350 degrees F.

Grease the cake pans and line the bottom with parchment paper. If making cup cakes, place the liners in the muffin tin.

In a medium sized bowl, cream butter. Add sugar and cream until light and fluffy.

Add the cocoa powder, vanilla and beat well to combine.

Add one egg at a time and beat for 1 minute each time.

Add All purpose flour, baking soda, baking powder, salt and mix well.

In a bowl, add water and milk. Either stovetop or in a microwave, bring them to a boil.

Add the boiling water, milk mixture to the batter and blend to just combine.

Pour the batter in the cake pan and bake for 35 minutes. If you are making cupcakes, bake for 22 minutes.

Turn off the oven when a toothpick inserted in the middle of the cake comes out clean and let the cake/cupcakes cool completely before icing the cake/cupcakes.

Peri Peri Chicken Salad



Peri Peri seasoning is a beautiful blend of spices. Chicken in this dish is cooked with just the seasoning. No need to marinate the chicken. It’s a quick and easy dish that can be served as a side or main.

Preparation Time : 5 minutes

Cook Time : 10 minutes

Serves : 4


Boneless/skinless chicken : 450 grams cubed

Peri Peri Seasoning : 2 tablespoons

For Salad:

Lettuce : 1 medium head washed and chopped

Tomatoes : 3 diced (de seed)

Onion : 1 small sliced

Olives : 2 tablespoons

Extra virgin olive oil : 1 tablespoon


Heat 2 tablespoons of olive oil in a pan, add the chicken and cook until it’s no more pink. It should take about 5-6 minutes.

Add the Peri Peri Seasoning, stir to combine and cook for 4-5 minutes. Turn off the stove.

In a large bowl, add all ingredients listed under salad, toss well and add the cooked chicken on top.

Serve immediately.

Mocha Caramel Ice Cream



This Mocha Caramel Ice Cream is super soft and creamy. The texture of the ice cream without freezing is like a soft serve ice cream. But trust me, it’s delicious. If you freeze for 6-8 hours, you get regular ice cream texture. My little one couldn’t stop eating.

Preparation Time : 10 minutes

Freezing Time : 6-8 hours

Makes : 1 quart


Non Dairy Whipping Cream : 2 cups

Sweetened Condensed milk : 1 cup

Instant coffee powder : 1 1/2 teaspoons

Caramel syrup: 3 tablespoons


In a medium size bowl, add the whipping cream and whip until soft peaks form.

Add Condensed milk, coffee powder and beat until the mixture is nice and creamy.

Take a freezer safe container, add half of the mixture in, drizzle half of the caramel, pour in rest of the ice cream mixture, drizzle rest of the caramel and freeze it for 6-8 hours.

Serve as is or with caramel syrup.

Peri Peri Seasoning


Peri Peri Seasoning is a blend of herbs and spices which can both vegetarian and Chicken dishes into a flavourful meal. Making this seasoning at home is easy and it stays fresh up to 6 months with no preservatives.

Traditionally Peri Peri Peppers are used in the spice blend which are hard to source so I substituted that with cayenne and it turned out delicious.

Preparation Time : 5 minutes

Makes : 1 cup


Sugar : 2 tablespoons

Red chilli powder : 2 tablespoons

Ground Coriander : 2 tablespoons

Onion powder : 2 tablespoons

Garlic powder : 2 tablespoons

Smoked Paprika : 2 tablespoons

Salt : 1 tablespoon

Dried Oregano : 1 tablespoon

Dried Parsley : 1 tablespoon

Cayenne Pepper : 1 tablespoon

Ground dried ginger : 2 teaspoons

Ground Cardamom : 1 teaspoon


Mix all the ingredients in a bowl to combine and store in a airtight container.

Chocolate Peanut butter Rice Crispy Bites


Rice Crispy Treats are normally a kids favourite snack. So as Reese Peanut butter cups. So, what if we combine the flavours and make it a healthy snack at the same time. That’s what these Chocolate Peanut butter rice crispy bites are.

Preparation Time: 5 minutes

Set time : 1-2 hours in the refrigerator

Makes : 15 bites


Rice Crispies : 3 cups

Creamy Peanut butter : 3/4 cup

Honey : 2 tablespoons

Semi sweet chocolate chips : 1 cup

Peanut butter : 2 tablespoons


In a medium size microwave safe bowl, add 3/4 cup peanut butter, honey and heat for 40 seconds until it’s warm but nice and smooth.

Add the rice crispies, mix well to combine. Take a 8×8 cake pan, line it with parchment paper and grease it.

Add the rice crispy mixture into the pan and press tight so everything is nice and uniform.

In a bowl, add the chocolate chips and melt them in a microwave until they are soft and creamy. Add peanut butter and mix well to combine.

Add the chocolate mixture on top of the rice crispy layer and refrigerate for 1-2 hours until the chocolate is hard and holding well.

Take the pan out of the refrigerator, cut them into 2×2 bites and serve.