Paneer Kali Mirch – Cottage Cheese with a hint of pepper

Exactly four ingredients and you have on your table a delicious creamy paneer dish. I am not particularly a paneer person,but Tuesdays in my kitchen calls for me to be as innovative as I can get. This dish ticks on all the right boxes – creamy,subtle and delicious. A perfect accompaniment to rotis and pairs exceptionally well with pulaos. Its winters almost and we can now indulge in rich indulgent food. The use of pepper in this dish surely elevates the tastes.

paneer kali mirch 1


Paneer Kali Mirch - Cottage Cheese with a hint of pepper
Recipe type: Main course
Cuisine: Indian
A rich creamy cottage cheese dish
  • Paneer / cottage cheese - cut into small cubes
  • Onion - I medium - boiled and made into a paste
  • Cashewnut paste - 2 tbsp.
  • Ginger paste - 1 tsp
  • Garam masala powder - 1 tsp
  • Black pepper powder - 1 heaped tsp - can adjust according to taste
  • Salt - to taste
  • Sugar - a pinch
  • Kewra water - few drops
  • Butter - 1 tbsp
  1. In a non-stick pan heat the butter , add the panner cubes and sauté it lightly. Keep them aside.
  2. In the same pan , add the ginger paste and boiled onion paste. Saute till the pungent smell is cooked through.
  3. This should take around 5 mins.
  4. Now add the cashew paste, garam masala powder, black pepper powder, salt and sugar.
  5. Give everything a good mix.
  6. Add half a cup of warm water and let the gravy simmer.
  7. Add the paneer cubes and the kewra water, simmer for 10 secs and remove from heat.
  8. You can sprinkle a little more black pepper on top just before serving.
  9. Serve hot with rice/rotis/naan

Couscous Salad with Grilled Cottage Cheese

With the festival season coming to an end for the time being, now with Diwali over and before the Christmas cheer starts again, its time to give your palette some rest! How about trying this Couscous Salad with Grilled Cottage Cheese. Couscous is a versatile grain and packs a punch when served along with a variety of vegetables. With winters approaching, there is an array of green vegetables in the market, so its best to use them regularly in our meals. If your everyday Dal – sabzi doesn’t seem palatable enough, you should try this dish.

salad main

Couscous Salad with Grilled Cottage Cheese
Recipe type: Salads
Cuisine: Fusion
Vegetable packed tasty salad
  • Couscous - 1 cup - soaked in boiling water. Refer to packaging for cooking instruction.
  • Cucumber - 1 - chopped
  • Tomato - 1 - chopped
  • Mushrooms - a handful - chopped
  • Carrots - 1 - chopped
  • Raisins - a handful
  • Olive oil - 1 tbsp.
  • Black pepper - freshly crushed
  • Oregano - 1 tbsp or use any other fresh/dried herb of your choice
  • Hung curd / yogurt - 1 tbsp
  • Chilli flakes - as per taste
  • Salt - to taste
  • Black pepper - freshly crushed - as per taste
  • Cottage cheese/ Paneer - cut into fingers
  • Lemon juice - a few drops
  1. In a pan heat some olive oil and sauté the chopped vegetables along with the raisins. Season with oregano,chili flakes, salt and pepper.
  2. Add the cooked couscous, mix everything well and keep aside.
  3. In another pan , lightly grill the cottage cheese fingers. Season with salt and pepper.
  4. Now just the assemble everything together.
  5. In a serving dish, lay the cous cous vegetable mix. Place the grilled cottage cheese on top.
  6. Garnish with some hung curd and serve warm.

Payesh – Bengali Rice Pudding

This Diwali add a Bengali touch to your dessert menu. Make the quintessential Payesh – a rice pudding considered to be so auspicious that no celebration in a Bengali household is complete without it. The ever so popular sweet dish, there has not been a single birthday when Maa had not made Payesh with loads of raisins for me. Now I do it for my little boy ( also for my husband ! ) A bowl of payesh makes them super happy.payesh

Every Bengali family has their own recipe for making this dish. The one I am sharing today is by far the easiest and is made with condensed milk. And I believe any that has Milkmaid in it is super delicious. No seriously! Have u ever tried licking the sides of a milkmaid tin – its heaven and I do it even now!

payesh 2

Payesh - Bengali Rice Pudding
Recipe type: Dessert
Cuisine: Bengali
A very popular Bengali rice pudding
  • Rice - half cup - Use short grain rice for this, preferably Gobindo bhog
  • Milk - 1 litre - preferably full cream milk - I use amul gold for this
  • Condensed milk- half a cup - adjust sweetness according to your taste. If using plain sugar you need around 4 tbsp
  • Bay leaves - 2
  • Cardamon powder - 1 tsp
  • Raisins - a handful
  • Cashewnuts - a handful - crushed
  1. Wash the rice thoroughly, soak in some cold water and keep aside.
  2. In a heavy bottomed pan , put the milk on heat. Add the bayleaves.
  3. Once the milk starts simmering , drain the water from the soaked rice and add it to the milk.
  4. Let them boil away on very low heat. This would take around 15 - 20 mins.
  5. Stir occasionally so that it doesn't stick to the bottom.
  6. Check the rice, it should have cooked by now and would have thickened.
  7. Add the condensed milk/ milkmaid and give it a good mix.
  8. Now add the cardamom powder, raisins and cashew.
  9. Let it simmer for another 5 mins.
  10. Remove from heat and let it cool down completely.
  11. Serve at room temperature or chilled as preferred.

Cream Cheese Mustard Knots

A big hello to everyone. Well, I have been MIA for sometime now reason being a frenzied puja season. First an all girls holiday, then off the baaper bari for pujo and now back but neck deep into Diwali preps! Busy soul me! But then that’s how I like it to be. Being busy, keep doing something or the other but definitely keep going back to what I love most – creating new dishes in my ktichen and then blogging about it. My little time off to Goa with my girl friends worked wonders and completely rejuvenated me. And as usual my visit to my moms house was filled with laughter and food.

This Cream Cheese Buns recipe is something I saw Rachel Khoo make on TV the other day and I was kicked to make them too. Just followed a basic bun recipe and then filled them up with herbed cream cheese. Very easy and flavorful. The knots might seem a bit difficult to make so you can make your usual stuffed bun shape. It will work just fine.

buns main


I am hoping that I will be very regular with blogging and sharing from now on and continue to follow my passion! It is something that has given me a lot – new friends , recognition and much much more.

buns 2


Cream Cheese Mustard Knots
Recipe type: Baked goodies
Cuisine: Continental
Cream Cheese filled crunchy buns
  • Flour - 2 cups + 2 tbsp for dusting
  • Dry Yeast - 1 tbsp
  • Sugar - 1 tsp
  • Salt - 1 tsp
  • Milk - 2 tbsp
  • Lukewarm water - half cup
  • Olive oil - 1 tbsp
  • Cream cheese - half cup
  • Mustard sauce - 2 tbsp - I used chunky Dijon mustard
  • Dried rosemary - 1 tsp
  • Dried thyme - 1 tsp
  • Egg - 1 - lightly beaten for egg wash
  1. In a cup take the lukewarm water, mix the sugar and the yeast. Keep aside for the mixture to get frothy.
  2. In a mixing bowl, add the flour and salt. Add the yeast mixture and form into a dough. Add the 2 tbsp milk and olive oil and roll into the dough.
  3. Dust a surface with some flour, knead the dough into a smooth soft ball. This will take about 7-10 mins.
  4. The dough shoud get springy and soft.
  5. Grease a bowl with a little olive oil, keep the dough in it to rest for 30 mins preferably in a warm place.
  6. After 30 mins, the dough would have become almost double in size.
  7. Take it out on a flour dusted surface and gently knock out the air.
  8. Now to make the cheese filled buns.
  9. Now roll the dough into a 2 cms thick sheet.
  10. Spread the cream cheese evenly on the surface.
  11. Next spread the mustard sauce on top of the cream cheese.
  12. Sprinkle the dried herbs on top .
  13. Now gently roll the dough into a cylinder.
  14. Cut into roundels and place on a baking tray lined and greased.
  15. Brush the roundels with beaten egg and bake at 180 deg C for 20 mins.
  16. Serve warm!