Punjabi Sarson Ka Saag | Sarson Ka Saag Recipe


Season’s first Sarson Ka Saag. ❤ “Eat what’s in the season” my mom would always say. Frankly, apart from few of the veggies I don’t know which veggie is suppose to be eaten in which season. 😀 Because now a days you get all the veggies in every season until and unless you are buying from a local vendor or farmer. Thankfully, I know Sarson Ka Saag belongs to winter season. 😛 So finally I decided to cook saag in a  different way than my regular saag. This time it is punjabi sarson ka saas with makke ki roti.

IMG_9771There are a number of ways and number of easy-peasy ways to cook sarso ka saag. This typical punjabi sarso ka saag recipe is a little time consuming but it is incredible in taste. Spare some time from your schedule and cook this healthy and delicious saag and don’t forget to serve it with makke ki roti with a generous amount of ghee or butter. 


Serves 6


  • 1 Bunch sarso/ mustard leaves
  • 1 Bunch palak leaves (you can take half bunch of palak + half bunch of bathua leaves)
  • 1 Medium onion, chopped
  • 1 Medium tomation, chopped
  • 2-3 Green chilies
  • 2 Garlic cloves
  • ½ inch ginger
  • 2 Dry red chilies
  • 1 Tsp cumin seeds
  • A pinch of asafoetida
  • 1 Tbsp ginger-garlic paste
  • 1 Small onion, finely chopped
  • 1 Tbsp coriander powder
  • 1 Tsp garam masala
  • 2 Tbsp maize flour
  • Salt as required
  • 2-3 Tbsp oil
  • Dollop of butter for garnishing

Learn Step By Step Recipe With Pictures For Punjabi Sarson Ka Saag | Sarson Ka Saag Recipe


Step 1- Chop the leaves and chop off the lower end and discard it. In case the stems are tender then do not discard them. Thoroughly wash the leaves with tap water 2-3 times to avoid any dirt in it

Step 2- In a pressure cooker take chopped leaves, onion, tomato, ginger-garlic, green chilies, and 1tsp salt. Pour 1 ½ cup of water and pressure cook for 1 whistle. Let the pressure goes off completely and then open the lid of the cooker. Transfer them to a blender in batches and blend till smooth


Step 3- Heat oil in a pan and splutter cumin seeds. Add dry red chili, a pinch of asafoetida, and ginger-garlic paste. Saute until the raw smell of ginger-garlic goes away and then add the chopped onions. Fry them till soft and translucent

Step 4- Once the onion is cooked add coriander powder and garam masala to it. Fry for a minute and then add the maize flour. Fry on a low flame for 3-4minutes. Adding maize flour helps to thicken the saag and improves the texture too

Step 5-  Pour the blended saag and cook for 20-22mins on low flame. Keep stirring in between so that the saag does not get stick at the bottom. Check the salt and adjust as required

Turn off the flame when you get the desired texture and while serving garnish with the dollop of butter or ghee




Eggless Chocolate Cupcake

In a world of muffins, be a cupcake. I am not sure what that means because I like both. 😀 Muffin are just an icing away from being a cupcake or you can say a few calories away from being a cupcake. A soft, miost and chocolatey cupcake with a cup of black coffee…Ahhh, perfect start of the day. 🙂 You know the best thing about baking is? You will always feel good and happy. I do feel relaxed and happy until and unless I don’t burn them. 😛 Yeah, I did once. So I know how it feels when you remove the tray from the oven and the cupcakes are all burnt. 😦 Indeed a bad as well as funny experience. This time I kept an eye on my cupcakes. And it surely came out soft and moist and of course, delicious. To know how it tastes, bake them.It’s a very easy-peasy an eggless chocolate muffin recipe.

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It’s been a long time since I have not tried any dessert recipe (except the gulab-jamun 😛 ). I was avoiding extra calories but when it’s time for celebration then forget about the calories. This is my 200th post and it is indeed a celebration time for me. 🙂 Thanks to each and everyone who always supported me. 🙂


Take pride in how far you have come and have faith in how far you can go!
Remember to celebrate each milestone 😊

IMG_9683 This is an eggless chocolate muffin recipe. You can use the same batter to make a chocolate cake too. Just increase the baking time and your chcolate cake is ready. for frosting, you can use vanilla, chocolate or any other according to your taste and preferences. You can make the frosting at home with these same ingredients or else just buy it from a store.


Serves 12 Cupcakes


Learn Step By Step Recipe With Pictures For Eggless Chocolate Cupcake 


Step 1- Preheat oven at 350º F. In a large mixing bowl take condensed milk and oil. With a hand mixer whisk until smooth

Step 2- Sieve all purpose flour and cocoa powder and add to the mixture with salt, baking podwer, and baking soda. Fold gently and make sure no lumps are formed.

Step 3- Now add vinegar and vanilla extract to the batter. Mix well and lastly, add the warm milk to the batter and mix gently. Make sure the batter is of dropping consistency. Not too thick or not too thin

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Step 4- Line a muffin tray with paper cups and pour a scoop of batter into each muffin cup and bake for 12-14mins. To check whether it’s baked or not, insert a toothpick in the centre and if it comes out clean the cupcakes are ready

Remove the cupcakes from the oven and let it cool down completely. Meanwhile fill the piping bag with the vanilla frosting. Once the cupcakes are cooled, decorate the cupcakes with frosting



Kadai Paneer | Restaurant Style Kadai Paneer

Kadai Paneer is a dish which got its name from the vessel in which it is prepared…Kadai (our desi Wok). 😀 I am sure this is one of the most popular dishes of paneer which most of the people (of course, including me) order when they go to a restaurant for lunch or dinner. And of course, the start dish of any Punjabi/ North Indian wedding. 😉 I never miss a chance to order kadai paneer (days when I am a vegetarian 😛 ) whenever I go to restaurants. This spicy curry cooked with paneer goes very well with butter naan, jeera rice or any other Indian flatbread.


As you might have seen on my previous blog that finally, I decided to make paneer at home and it came out really well. 😀 So, I was really excited to use my fresh homemade paneer that I couldn’t even wait for 2-3hrs more to make paneer tikka with that. Ahhh…I lack patience. 😛 So obviously Kadai Paneer had to be my next option. Trust me, nothing can beat the homemade ingredient. This Kadai Paneer really really came out soft and the curry was full of flavors.

Though there are plenty of readymade kadai masalas are available in the market. But, as I say “NOTHING, really nothing can beat the homemade ingredient. All you need is few whole spices and 15mins. Kadai masala is ready in no time. Make in advance and store in an airtight jar for later use.

IMG_9538This spicy and flavorful kadai paneer tastes best when served with butter naan. Or simply serve as a side dish to pulao or jeera rice and enjoy with some pickled onions. 🙂


Serves 4


  • 200gms paneer, cut into cubes
  • 1 Large onion, finely chopped
  • 1 Large tomato, chopped
  • 1/2 Onion, cut into cubes
  • 1/2 Capsicum, cut into cubes
  • 6-7 Cashew nuts
  • 2 Garlic cloves, roughly chopped
  • 1/2-inch ginger, roughly chopped
  • 1 Tsp turmeric powder
  • 1 Tsp red chili powder, adjust as per your taste
  • 1/2 Tsp garam masala
  • 1 Tsp kasuri methi
  • Sal as required
  • 2 Tbsp butter/ oil

For Kadai Masala

  • 4-5 Dry red chilies
  • 1 1/2 Tsp cumin seeds
  • 1 Tsp Fennel seeds
  • 1 Tbsp coriander seeds
  • 1/2 Tsp black peppercorns

Learn Step By Step Recipe With Pictures For Kadai Paneer | Restaurant Style Kadai Paneer


Step 1- Heat a pan and dry roast the red chilies, coriander seeds, cumin seeds, fennel seeds and black peppercorns until aromatic. Remove them to a plate and let it cool. Then grind to a powder


Step 2- Heat butter in a pan and saute chopped ginger-garlic for 30secs Now add chopped onions and fry until they turn translucent. Furthermore, add chopped tomatoes and fry until tomato turns little mushy. Then add the cashew nuts and fry for  2mins



Step 3- Add turmeric powder, red chili powder and required salt. Give it a nice mix and remove to a plate to cool down. Then transfer it to the mixer jar and grind to a smooth paste


Step 4- In the same pan, heat 1tbsp of butter and half fry cubed onion and capsicum on high flame. Turn the flame to low and add the onion-tomato paste and add required water and the prepared kadai masala. Adjust masala as per your taste

Cover and cook for 5mins on low flame or until you get the desired consistency of the gravy. Adjust salt if required



Step 5- Finally, add the homemade paneer and mix gently. Add garam masala and kasuri methi at the end and turn off the flame. While serving temper with some butter and kashmiri red chili powder




Paneer Recipe | Homemade Paneer Recipe | Cottage Cheese Recipe

IMG_9486I would be really happy if I get soft and fresh paneer here at any nearby store but the paneer block available here in stores are neither really fresh nor soft. I wanted to cook Kadai Paneer for dinner but as I was out of paneer so I decided to try my hands on homemade paneer. Making paneer is no rocket science, it is as easy as boiling water or cooking maggi. 😀 Though you can always buy paneer when you have no time to make at home or because of any other reason. But, as everyone says “homemade is always healthy”. Store bought paneer have preservatives which sometimes leads to indigestion and sometimes they are hard.

IMG_9485For making paneer all you need is milk, lemon juice/ vinegar or curd and 30minutes from your busy schedule. And your homemade healthy paneer is ready.


Paneer recipes- Paneer Kathi Roll, Pan Fried Paneer Tikka, Paneer Damdaar, Amritsari Paneer Tikka, Paneer Wrap/Roll, Tawa Paneer Masala, Garlic Paneer     


  • 1 Ltr full-fat milk
  • 1-2 Tbsp lemon juice or vinegar or curd

Learn Step By Step Recipe With Pictures For Paneer Recipe | Homemade Paneer Recipe 


Step 1- Take a deep vessel and bring the milk to boil. Add vinegar/ lemon juice or curd and stir the milk

Step 2- Turn off the flame. Immediately you will see the milk is curdling. If you continue to curdle more the paneer can be hard. Allow it to settle for a minute

Step 3- Strain the curdled milk into the muslin cloth/ handkerchief and bring it together. Place a heavy weight on it and leave for 30mins

Step 4- Now you can see a thick block of paneer. Cut them into cubes or as desired. Store in an airtight container and refrigerate for later use. Use within 2-3days as we have not added any preservatives here


Oven-Dried Grape Tomatoes | Slow-Roasted Grape Tomatoes


I had a bunch of grape tomatoes which I had bought from the store last week and I had no plans for using them in any recipe. So I oven-dried them today. 😀 Though the traditional method of drying tomatoes require a whole day and of course, the perfect sunny day but thanks to the oven which made my job easy-peasy. This slow roasting/ oven-drying process helps in dehydrates them and concentrate their flavor. Try these oven-dried tomatoes with salad, pasta, fried rice, toasted bread, pizza or in any of the curry which required dried tomatoes, or eats as it is, they always taste yummy. 🙂


Put those overripe tomatoes for a slow roast in an oven. This only requires 10-15mins of your time that too just for chopping and deseeding the tomatoes. And 2-3hrs of oven drying. Your job is done. 😀 You can use any size tomatoes and make these addictive and delicious dried tomatoes.


  • 1 Lb grape tomatoes
  • 1 Tbsp olive oil
  • 1 Tsp sea salt

Learn Step By Step Recipe With Pictures For Oven-Dried Grape Tomatoes | Slow-Roasted Grape Tomatoes


Step 1- Pre-heat oven at 225ºF at least for 15minutes.

Wash the grape tomatoes and pat dry them. Cut them in half and deseed the tomato slices

Step 2- Line a baking tray with a foil and arrange the tomato slices on the foil. Pour 1tbsp olive oil over the slices and sprinkle sea salt all over them. Roast them for 2 to 2.5hrs. Tomatoes may vary in size so roast them accordingly

Once done then remove them from the oven and let them cool down. Store them in an airtight container and refrigerate for later use.





Mutton Curry | Goat Curry Recipe

This simply easy and amazing mutton curry will soon be your favorite meal. And for that first, you will have to try it once. I would suggest you eat this mutton curry on a weekend because after having this mutton curry with rice all you want to do is, Sleep. 😀


If you have read my blog about Mutton Liver Fry, then you must be knowing that cooking mutton is not my cup of tea until today and until last year eating mutton too was not my thing. Yeah Yeah…I know mutton lovers will be shocked after reading this. 😀 But that’s true. Though I have seen my mom cooking mutton curry many times but never ever I was interested in knowing the recipe of this. I was least interested in eating or cooking mutton. And that’s ONLY because I didn’t like mutton. NO OTHER REASON. 😀 But gradually in last one and a half year (specially 1month before my marriage), I have somehow developed taste for mutton curry (please note- good and spicy mutton curry 😉 and not that watery sweet curry that I once had in a restaurant.

IMG_8891If you want to cook the authentic mutton curry then DO NOT substitute mustard oil with any other oil. Trust me that’s a very important ingredient. Though you may add 1 tablespoon of ghee to the mutton while cooking for that extra rich touch to the gravy. And don’t forget to add that coconut paste to the gravy. That takes the mutton curry to another level. 🙂


Serves 4


For Mutton Marination

  • 2 Pound Mutton
  • 1 Tsp ginger-garlic paste
  • 1 Tsp red chili powder
  • 1 Tsp turmeric powder

For Curry

  • 3 Large onions, finely sliced
  • 2 Medium tomato, chopped
  • 1/2 Cup fresh coconut paste/ desiccated coconut paste
  • 8 Garlic cloves
  • 1-inch ginger, chopped
  • 1-inch cinnamon stick
  • 1 Tbsp cumin seeds
  • 1 Tsp fennel seeds
  • 1 Tsp black peppercorns
  • 4 Green cardamoms
  • 4 Cloves
  • 1 Tbsp coriander powder
  • 1 Tbsp red chili powder
  • 1 Tsp turmeric powder
  • 1 Tsp garam masala
  • Salt as required
  • 4-5 Tbsp mustard oil

Learn Step By Step Recipe With Pictures For Mutton Curry | Goat Curry Recipe


Step 1- Thoroughly wash the mutton and drain the water. In a mixing bowl take mutton, add red chili powder, turmeric powder, and ginger-garlic paste. Marinate the mutton and keep aside

Step 2- Heat oil in a kadhai/ pressure cooker and saute cinnamon stick, cumin seeds, fennel seeds, green cardamoms, cloves, black peppercorns for 2mins on low flame. Then add the ginger-garlic and fry for 30secs

Step 3- Now add the sliced onions and fry on medium-low until they turn translucent and then transfer them to a mixer jar leaving few onion slices in the kadhai. Add chopped tomatoes to the jar with onions and grind them to a paste

Step 4- To the left onion slices add the marinated mutton and the onion-tomato paste to the kadhai. Add the dry spices (coriander powder, red chili powder, turmeric powder, garam masala), and salt as required. Give them a nice mix and let it cook for 10mins on medium-low flame


Step 5- When the mutton starts releasing water add the coconut paste and give a nice mix to everything. Now cover the lid of the kadhai and let the mutton cook until the pieces are soft and tender. It will take around 50mins approx if you’re cooking in a kadhai

Or, transfer everything to the pressure cooker with 1cup of water and pressure cook the mutton to 4-5 whistles on medium-low flame. Turn off the flame and let the pressure goes off completely on its own


Serve this mutton curry with steamed rice or chapati or paratha and enjoy the delicious meal. 🙂 And take a nap after that. 😉


Rava Dosa | Instant Rava Dosa

One of the easiest type of dosa to prepare at home without waiting for 1-2days and no need for fermentation of batter is Instant Rava Dosa. Unlike any other regular dosa, this requires only 30mins of your time.


Sometimes, all you need is a free time for yourself to just relax and enjoy the lazy moments. I obviously do get that free time but still who doesn’t love some really quick fix yet yummy recipes to serve to their family? 😀 That’s when these instant recipes come handy. It is made instantly and could be the quick fix to your breakfast or dinner. Rava Dosa is one such recipe which is a yummy and very quick recipe. Just a minute of chopping and mix everything in a bowl and TADA…it’s ready to cook. Sounds quick and easy??Yeah!…It’s is.


To make the dosa crisp you need to make the batter of watery consistency so that you can pour the batter in a thin layer over the pan else the dosa will not come out crisp. Also, serve immediately to enjoy the crispiness of the dosa. You need to be fast. 😀 Do try this recipe when you feel lazy and don’t feel like cooking the elaborated meal. This recipe always comes out perfect and makes me happy. 🙂 I am sure you and your family too will love this recipe.


Serves 8 Dosas


  • 1 Cup rava/ semolina
  • 1 Cup rice flour
  • 1/2 Cup all-purpose flour
  • 1 Tsp cumin seeds
  • 1 Onion, finely chopped
  • 2 Green chilies, finely chopped
  • 8-10 Curry leaves, chopped
  • 1/2 Cup coriander leaves
  • Water as required
  • Salt as required

Learn Step By Step Recipe With pictures For Rava Dosa | Instant Rava Dosa


Step 1- In a mixing bowl take rava, rice flour, all-purpose flour, cumin seeds, and salt.Combine them well with 2 cups of water and make sure there are no lumps formed. Add more or less water as required to make the batter watery consistency

Step 2- Add finely chopped onion, green chilies, curry leaves, and coriander leaves. Give it a nice mix and keep aside for 20-25mins

make sure the batter is of watery consistency otherwise, the dosas will not turn out crisp

Step 3- Heat a dosa pan and make sure the pan is extra hot. Start pouring the dosa batter from the edges and move towards the center. Turn the flame to medium and cook the dosa. Sprinkle 1 tsp of oil over the dosa and let the base turn golden brown. Serve the dosa with chutney


Serve hot-hot crispy dosa with coconut chutney and enjoy the crispy dosa anytime. 🙂