Quick and Simple Palak Paneer Curry Recipe | Quick and Simple Paneer Recipes

Learn how to make quick and simple Palak Paneer Curry ~ Indian cottage cheese in mildly spiced rich and creamy spinach gravy

Life is really simple, but we insist on making it complicated. A pearl of wisdom by my grandmother who not only lived a simple life, but also beautifully incorporated the art of simplicity in her cooking as well. With so many produce; fresh, exotic and vibrant, available with a click of a button, we sometimes forget how a simple food can really be uplifting and soul satisfying. After all, simplicity is the ultimate sophistication, isn’t it?

Ingredients for Palak Paneer Curry

As I am recovering from a nasty flu, hubby took over the kitchen and cooked simple meals for days which nourished my aching body and comforted my troubled spirit. His cooking is very much like the person he is; simple, straight forward and down to earth with a touch of humour and little madness to make it anything but boring. It is during this time I realised how my cooking has evolved over the time and how complicated it has become by adding one too many ingredients. Any intelligent fool can make things bigger and more complex but it takes a touch of genius and a lot of courage to move in the opposite direction. Simple ingredients prepared in a simple way is the best way to take your everyday cooking to a higher level.

Veg Seekh Kabab Recipe | How to make Baked Vegetarian Seekh Kebab

Learn how to make Veg Seekh Kabab ~ Vegetarian Seekh Kebab with assorted vegetables and paneer (Indian cottage cheese) flavoured with homemade aromatic spice mix

Flavourful. Succulent. Melt-in-mouth. Delicious. Seriously addictive.

That’s kabab or kebab for you. If you think vegetarian food is boring, then think again! This Veg Seekh Kabab or Vegetarian Seekh Kebab is a serious contender for their meaty counterpart and will give run for their money. Made with minced vegetables, cottage cheese and carefully selected spice blend, these kababs are a fine example of how a strong and complex flavours can work beautifully when they are carefully balanced to create a dish where the flavours in the end blend harmoniously without any one ingredient overpowering the other. This labour intensive dish is a result of my labour of love over many years as I have tried and tested over and over until I finally got that perfect blend of flavour, aroma, texture and taste by carefully measuring and balancing the ingredients and spices.

During my quest for perfecting the recipe for Vegetarian Seekh Kebab, I came across couple of interesting articles that gave an insight into the history of these much loved food around the globe. This is going to be one word heavy and photo heavy post and I must warn you well in advance so that you can skip the lengthy post and jump to the recipe post. But if you are a sucker for food stories and the rich history, stay with me as I take you on a culinary journey into the world of kebabs and the stories about the birth of kebabs, how they travelled around the world and how every country adapted them.

Paneer Bhurji Recipe | Simple and Quick Paneer Recipes

Learn how to make Paneer Bhurji ~ Indian style scrambled Indian cottage cheese flavoured with spices

I should be finishing last minute packing, cleaning and cooking like right now, but here I am sitting and typing this post! I am not really sure why I am doing this amidst all that last minute packing and all that madness that comes with a day before flying! Well, that’s me I guess, wrapping myself in a comfort of words and memories when life gets little crazy and I want to drift back to cozy cocoon to calm my nerves or too much of excitement.

The summer holidays have begun for LD and it feels anything but summery in our neck of woods with pretty bad weather with cloudy skies, non-stop drizzles and even flash floods ruining the holiday mood. It’s no fun if one must spend indoors during summer, so we booked our tickets and travelling thousands of miles to be in a country which is bathed in heavy Monsoon rains! Halleluiah… Two sets of grandparents, half a dozen cousins, aunts and uncles should keep us busy and the fact that we are going to over indulge in Monsoon food specialities are making me too excited! This is going to be a mother and son holiday, at least for first 2 and half weeks until LD’s dad joins us and travelling with over excited, chatty, can’t-sit-still-for-more-than-five-minutes kid for most part of the day is going to be a piece of cake (not)!

Tawa Paneer Recipe | Simple and Quick Paneer Recipes

Learn how to make Tawa Paneer ~ Griddle roasted Indian cottage cheese and veggies marinated in aromatic spices

When last week LD’s spring break began, I was euphoric! No school meant waking up late, no running around the house prepping breakfast, ironing school uniforms, shouting at top of my voice asking LD to finish his breakfast for hundredth time in a minute, watching my hair turn grey as he finishes his morning business at snail’s pace, pulling my hair in anxiety as he asks hundreds of questions while sitting on a potty, and literally dragging him out of the house and all the way to school to make sure we are just in time before the school bell rings! Only to come back home to sink full of dishes, basketful of laundry, high pile of cloths to be ironed, mountain high work load, photography assignments, answering to dozens of emails, and of course, worrying about what to cook for dinner and if time permits, food photo shoot for the blog!

6 hours of back breaking work later, I am ready to rush back to school to take him for after-school activities and bring him back home. Before I know it, it’s time to make dinner, watch him slowly pick small spoonful of food at snail’s pace for over an hour, snatch the spoon from him hand and shovel what is now ice cold dinner that I slaved to cook, watch my hair turn grey and fall as he slowly brushes his teeth before tucking him into bed after reading half a dozen stories! If I am not snoozing or half dead by then, stare at telly with hubby or stare at the blinking curser wishing and even praying for some words to magically pop in my half dead brain and flow into my finger tips to tap dance on the keyboard for a blog post! By the time I hit the sack, it doesn’t take more than couple of moments to fall into dreamless sleep after my head touches the pillow, if not hit by migraine or insomnia! 7 hours later, I am ready for another day of routine! That’s when I desperately look forward to school holidays…

One week into 2 weeks of spring break, I am ‘almost’ looking forward for the schools to re-open!

Shahi Paneer Recipe | Simple and Easy Restaurant Style Paneer Curry Recipes

Learn how to make Shahi Paneer ~ Indian cottage cheese in creamy tomato, almond and cashew nut gravy

India is the largest producer of milk and it is no surprise that we Indians love milk and milk produce. Starting our day with strong milky coffee or tea, we integrate milk and milk products in various recipes. It may even sound little strange when we say our meal is incomplete, especially for a South Indian, without a glass of yogurt or buttermilk, either mixed with rice and pickle at the end of a meal or spiced with few green chillies, cumin powder etc or sweetened with sugar. Milk, yogurt, buttermilk, ghee, butter and cream are part and parcel of Indian meals. And there is one more milk product which we all love and quite crazy about! It’s Paneer or Indian cottage cheese.

Paneer (pronounced pa-nir) is a fresh cheese used in Indian subcontinent for centuries. When I say cheese, it is acid-set, unsalted, non-melting firmer cheese. It is also a fresh cheese, meaning you can make it and eat it right away and it requires no aging or culturing. It required just 2 ingredients; milk (preferably full fat milk) and lemon juice or vinegar and is very easy to make at home by curdling heated milk with lemon juice or vinegar and the acidity in the lemon juice or vinegar causes the milk to separate into curds/milk solid and whey. The whey is separated with a help of a strainer lined with cheese cloth to collect the milk sold. This crumbly and moist form is called ‘Chhena’ and is used in making many sweets like rasgulla, ras malai, sandesh etc in Easten Indian and Bangladesh. When the chhena is pressed to remove excess water by pressing doen heavy object on top, we get the solid paneer block which is then cut into cubes and is ready for cooking straight away.

Paneer is a versatile and a very popular ingredient used mainly as a star ingredient for many North Indian curries. With its fairly mild, milky flavour and dense crumbly texture which doesn’t melt like other cheese, its best when paired with strong and spicy flavours like in classic Indian curries or dishes like Palak Paneer (spinach based curry), Achari Paneer (tomato base with Indian pickling spices), Matar Paneer (peas and tomato), Paneer Jalfrezi (tossed with bell pepper in lightly spiced tomato paste), Paneer Kurma (lightly spiced yogurt based dish), Kadai Paneer (whole spices and tomato paste), Paneer Kofta (deep fried paneer dumplings in creamy gravy), Paneer Tikka Masala (marinated paneer with vegetables) and many other Paneer curries. It also makes a wonderful filling for Samosa, Paratha and even can be mixed with dough to make extremely nutritious rotis.

My quest to learn more about the origin and history of Paneer left me wanting to know more about it. As per Wikipedia, the word “Paneer” is of Persian origin. The Turkish word peynir, the Persian, Armenian and the Azerbaijani word panir, all derived from ‘paneer’ referes to any type of cheese. However the origin of paneer is still debatable as Vedic Indian, Afghan-Iranian and Portuguese-Bengali origins have been proposed for paneer. The wiki further explains that the Vedic literature refers to a substance that is interpreted by some authors as a form of paneer. While according to Arthur Berriedale Keith, a Scottish constitutional lawyer, scholar of Sanskrit and Indologist, a kind of cheese is “perhaps referred to” in Rigveda, author Otto Schrader, a German philologist, believes that the Rigveda only mentions “a skin of sour milk, not cheese in the proper sense”. According to K.T. Acharya, an eminent food historian, the acidulation of milk was a taboo in the ancient Indo-Aryan culture, pointing to the legends about Lord Krishna make several references to milk, butter, ghee and yogurt, but do not mention sour milk cheese.

According to Wiki and Quora, based on the texts such as Charaka Samhita (Compendium of Caraka, an ancient Sanskrit text on Ayurveda), B. N Mathur wrote that the earliest evidence of a heat-acid coagulated milk product in India can be traced to 75-300 CE, in the Kushan-Satavahana era. Sunil Kumar etal. interpret this product as the present-day paneer. According to them, paneer is indigenous to north-western part of South Asia, and was introduced in India by Afghan and Iranian travellers in the 16th century and was made from goat or sheep rennet. These cheeses were the predecessors of modern paneer which requires no animal products, such as rennet, for coagulation making it one of the important sources of protein for lacto-vegetarians D.R. Ghodekar of India's National Dairy Research Institute also believed that paneer was introduced into India by Afghan and Iranian invaders. According to writers such as K.T. Achaya, Andrea S. Wiley and Pat Chapman, the Portuguese introduced the technique of "breaking" milk with acid to Bengal in the 17th century. Thus, Indian acid-set cheeses such as paneer and chhena were first prepared in Bengal, under Portuguese influence.

With such interesting history and packed with nutrition, Paneer is definitely one of the most popular ingredient in Indian cuisine, especially for lacto-vegetarians. Apart from many other curries mentioned above, there is one more dish that is quite popular in Indian restaurants often served with some type of Indian breads such as poori, naan, tandoori roti or rumali roti. The dish is called Shahi Paneer where the word ‘Shahi’ refers to royal in reference to the imperial court. The dish Shahi Paneer is made by cooking the fresh paneer in thick and creamy gravy of tomatoes, fresh cream, nuts and spices.

The first step in the preparation of Shahi Paneer is to make fresh paneer by adding an acidic liquid (I prefer lime juice to vinegar) to boiled hot milk. The chemical reaction causes the curds or the milk solid and whey to separate in a couple of minutes. This is then collected in sieve lined with cheese cloth to separate the whey from the curds and squeezed to remove as much moisture as possible before pressing it down under a weight for couple of hours to get a block of paneer which can be cut into cubes and used right away in curries. Don’t discard this whey as it contains very high nutrients and this liquid can be used to make dough or in soups or stews. If you are short of time and don’t have fresh homemade paneer, you can always use store brought one for convenience.

Once the paneer is ready, proceed to make the gravy base for the curry. Now there are two versions of this, one that uses tomatoes and the second without tomatoes. Personally I prefer tomatoes in gravy as they impart mellow sweet and sour when combined with other ingredients making the dish more flavoursome! To make the spice base, first the onions and tomatoes are lightly fried in little oil or ghee and then cooked with whole Kashmiri chillies and dry nuts in little water for couple of minutes. This is then ground to smooth paste to get the gravy base. Then we proceed to make the tadka of whole spices with ginger-garlic paste and tomato puree or paste before adding the ground nut paste. To this then we add fresh cream or if you want to reduce the calorie like me, add whisked full fat yogurt. This makes rich and velvety smooth base gravy truly fit for the royals. 

Finally the star ingredient of this dish paneer is added to the gravy and is simmered for couple of minutes so that the paneer absorbs the rich aroma and flavour of harmonious blend of spices. If using fresh paneer, just add the cubes directly to the gravy and if using store brought one, you can lightly pan fry the cubes with little oil or ghee until it turns golden brown on both sides. The whole cooking from start to end doesn’t take more than 40-45 minutes. Just make sure that your Indian pantry is nicely stocked with the spices and ingredients listed below in the recipe and you will end up cooking this Shahi Paneer again and again for your loved ones.

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Shahi Paneer (Indian cottage cheese in creamy tomato, almond and cashew nut gravy)
Prep Time: 10 mins
Cooking Time: 30-35 mins
Spice Level: Low to Medium
Recipe Level: Easy/Beginner
Serves: 5-6 people
Shelf Life: Best served fresh but can be refrigerated for 2-3 days
Serving Suggestion: With any Indian flat breads (Whole Wheat Naan or Butter Naan or with any stuffed parathas) or plain/flavoured Basmati rice

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Ingredients:
200-250 gms Paneer, cut into 1 inch squares of 1 cm thickness
2 tsp Ginger-Garlic Paste
1 tbsp thick Tomato Paste or ¼ cup Tomato Puree
¾ cup thick Yogurt, whisked
Salt to taste
1 – 1½ tbsp. Oil or Ghee

For Almond-Cashew Nut Paste:
1 medium Onion, finely chopped
3 large or 4 medium Tomatoes, chopped
12 Almonds
12 Whole Cashew Nuts
3-4 Dry Kashmiri Chillies or Byadagi Chilli (Read notes)
½ tbsp. Oil or Ghee
2 tsp Sugar or Jaggery (I used jaggery which is unrefined cane sugar)

Spices Used:
1 inch Cinnamon or Cassia Stick
1 Bay Leaf
4 Cloves
4 Green Cardamoms
1 tbsp Kasuri Methi/Dry Fenugreek Leaves
½ tsp Garam Masala (Adjust as per taste)
½ tsp Kitchen King Masala (Optional, but recommended)

Method:
Preparation:

1. Cut the paneer into cubes and keep them aside. If needed, you can pan fry the paneer pieces in little oil or ghee until it turns golden brown on both sides. Keep the fried paneer pieces in a bowl of hot water to keep them soft and crumbly.
2. Chop the onion and tomatoes and make fresh ginger-garlic paste by crushing them with a help of a pestle and mortar.

Prepare the almond and cashew nuts paste:

1. Heat ½ tbsp. of oil or ghee in a pan and add chopped onions, tomatoes and sugar or jaggery. Sauté them on medium flame for a minute. Mix in ¼ cup of water and bring the water to boil.
2. To this add almonds, cashew nuts and Kashmiri chillies. Cover the pan and cook for 2-3 minutes. Turn off the flame and let the mixture cool down to room temperature before grinding it to smooth paste. Keep it aside until needed.

Proceed to cook:

1. Heat 1-1½ tbsp. of oil or ghee in a pan and cinnamon, cloves, cardamoms and ay leaves. Stir fry for a minute before adding ginger-garlic paste and fry it until the raw smell disappears, about a minute or two.
2. Mix in tomato puree or tomato pasted dissolved in 3 tbsp water and stir well. Cook for 2 minutes.
3. Next add ground almond-cashew nut paste to the gravy and mix them well. Add half of kasuri methi crushed with fingers and salt to taste. Cook uncovered for 4-5 mins on medium flame.
4. Remove the pan from heat and mix in whisked yogurt or fresh cream and stir well. Bring the pan back on heat and simmer the gravy for 4-5 minutes. Add about ½ cup or more of water if you find the gravy too thick to adjust the consistency. Add salt to taste and mix well.
5. Next add the paneer, garam masala, kitchen king masala if using and remaining kasuri methi and let the gravy simmer for another 5-6 minutes. Turn off the flame and let it rest for 10 minutes to allow the flavours to develop.
6. Serve this delicious, velvety smooth Shahi Paneer with any Indian flat breads or flavoured basmati rice and enjoy!

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Sia’s Notes:

• If using fresh paneer, just add the cubes directly to the gravy and if using store brought one, you can lightly pan fry the cubes with little oil or ghee until it turns golden brown on both sides.
• This is a mild curry as we are using Kashmiri chillies. If you prefer spicy curry, use hot chillies instead of Kashmiri chillies.

Restaurant style Mughalai Methi Paneer Kurma Recipe | Simple and Easy Methi-Paneer Curry

Learn how to make Restaurant style Mughalai Methi Paneer Kurma ~ Fresh fenugreek leaves and Indian cottage cheese cooked in lightly spiced creamy onion, cashew and yogurt gravy

With the temperature shooting up to 20+ deg C, the British summer has finally arrived in my neck of woods. It means plenty of sunshine, ice creams, spending most of day time outdoors, gardening and of course, less time cooking in hot kitchen. This is the time of the year where my recipe developments and cooking experiments in the winter months come to my rescue as I churn dishes that take minimal effort and less cooking time. One such recipe is this creamy and dreamy Restaurant style Mughalai Methi Paneer Kurma cooked using home grown fresh tender methi or fenugreek leaves.

Few weeks back, during the months of spring when the temperature crossed single digit and crossed double digits, LD and I started our little garden project. Tickled by our success story of growing our own veggies last summer, this time we have decided to double our effort and grow more veggies, especially greens, to nourish our body and soul. This year our little potting shed is filled with trays and pots of greens growing in abundant, making a steady supply to kitchen in cooking the nutrition rich meals to grace our dinner tables.

Achari Paneer Masala Recipe | Quick and Simple Achaari Paneer Curry Recipe

Learn how to make Achari Paneer Masala ~ Paneer/Indian cottage cheese cooked in a creamy onion and tomato gravy flavoured with pickling spices

The weather gods are still indecisive in my neck of woods. One day it’s all bright and sunny with warm breeze and blindingly blue skies and the next day it’s wet and gloomy dampening our spirits! When I am about to pack our winter coats in vacuum bags and take out light cardigans, the heavens open their doors to downpour like never before. It’s supposed to be spring and the summer bank holiday is just a couple of days ahead! Well, its bit exasperating is an understatement!

While the weather gods continue to struggle to make up their mind, there is no doubt in my mind about the food that is churned in my kitchen. Hot and spicy curries are and will always be the firm favourites in my home during all four seasons, even on scorching summer days! Sounds crazy? Well, I am not taking about the curries that demand all your attention and time. I am talking about the curries that needs couple of minutes of your time and all you need is to breeze in and out of kitchen for stirring the glorious food simmering in a pot on the stove top. Yes, I am talking about such recipe which is simple and easy to cook and yet ends up looking and tasting like you have spent hours slaving in the kitchen while perfecting it, recipes like Achari Paneer Masala.

Matar Paneer Kurma/Korma Recipe | Simple & Easy Peas and Paneer Korma Recipe

Learn how to make Matar Paneer Kurma ~ Peas and Indian cottage cheese cooked in a mildly spiced onion, tomato and yogurt curry

The home looks like a storm has passed with cloths piled on the bed, gifts and boxes of chocolates piled in one corner. The extra-large suitcases are wide open and ready to swallow everything that I throw in its mouth. Few of my salwar kameez and boys’ kurtas finally see the light after being packed away in vacuum sealed bags for a year. Living in a corner of the England where there are very few brown faces means the ethnic cloths remain packed away until we go on our annual pilgrimage to our mother land! :)

Spices used for Matar Paneer Kurma/Korma

I have tonnes of things to finish, and yet here I am watching my fingers tap dance on the keyboard as I think about meeting our loved ones after almost a year. Sometimes I feel this anticipation, the bubbling excitement and the unexplainable joy before the trip is the best part than the whole trip itself! It reminds me of a quote I had read a long ago and imprinted in my memory. It goes something like, ‘do not care much about the destination, but simply enjoy the journey’.

Methi - Paneer Paratha Recipe | Simple Paratha Recipe

Learn how to make Methi-Paneer Parathas ~ Simple and quick recipe of Indian flat bread flavoured with fresh fenugreek leaves, spring onions and Indian cottage cheese

“When are you going to teach your daughters to roll perfect roti? You should teach them soon or else they will get an earful and ruin our family name when they get married”, said the nosey distant aunt to my mother. I had just waltzed into the kitchen to fetch a glass of water and propped onto the counter facing Amma. My mother winked at me and continued to roll perfect round rotis, one after another, as I pretended not to hear the whole conversation.

It didn’t take her much time to see how ‘keen’ I was to learn this essential cooking skill which apparently is the golden ticket to man’s heart. At that point I just burst into peals of laughter and the look on the aunt’s face said she was not very amused at my antics. Trying to stifle the second round of loud laugh, I told her I don’t care a hoot about making the perfect circles as the rotis will taste the same even if they resemble the map of India or any other shapes in geometry. She looked at me straight in the eyes and what if your ‘new’ family likes only the perfectly round rotis then?! My father who came rushing into the kitchen after hearing me laugh like a maniac had heard the entire conversation between us and was happy to end the conversation by saying that he preferred his daughters to join the family where they didn’t see the shape of the rotis but the love, affection and effort that went into making it.

Restaurant Style Paneer Jalfrezi Recipe | How to Make Paneer Jalfrezi

Learn how to make Restaurant Style Paneer Jalfrezi ~ A quick stir fry of paneer, bell peppers, onion and tomato in a spicy tomato paste

India is the largest producer of milk and it is no surprise that we Indians love milk and milk produce. Starting our day with strong milky coffee or tea, we integrate milk and milk products in various recipes. And our meal is incomplete without a glass of yogurt or buttermilk, either spiced with few green chillies, cumin powder etc or sweetened with sugar. Milk, yogurt, buttermilk, ghee, butter and cream are part and parcel of Indian meals. And there is one more milk product which we all love, Paneer.

Ingredients for Paneer Jalfrezi

Restaurant Style Paneer Jalfrezi Recipe

It is Paneer or Indian cottage cheese and there are very few who doesn’t like Paneer. Paneer is used in many dishes like the ever popular Matar Paneer, Kadai Paneer, Nawabi Paneer, Paneer Butter Masala (Fried cottage cheese served in creamy and buttery onion-tomato gravy), Malai Kofta (Deep fried cheese dumplings in rich, creamy tomato gravy), Paneer Tikka (grilled paneer cubes marinated in spicy yogurt), Paneer Paratha and many more. Since the large population are pure vegetarians in India, the use of milk and milk produce are given more importance for their protein and calcium supplements and Paneer is something which is loved by all, especially the little ones. Lil Dumpling is no exception and he loves Paneer cooked in mild gravies. Bored of making same paneer curries, I ventured into little adventure of making spicy Restaurant Style Paneer Jalfrezi.

Paneer Stuffed Mirchi Bajji/Pakoda Recipe ~ How to Make Stuffed Mirchi Pakoda

Learn how to make Paneer Stuffed Mirchi Bajji/Pakoda ~ Spicy mashed potato and paneer/Indian cottage cheese stuffed chillies coated in spicy gram flour batter and deep fried till crisp

Coming here after months is deja vu all over again! The feeling is same as unlocking the house that has been locked for months. My feet makes an imprint on the thin coat of dust on the floor as I gingerly step inside the house which at the m. My eyes well up from sneezing uncontrollably as I

lift the dust covers from the furniture.The house starts to feel like a home as the cobwebs are brushed off and the floor is wiped sparkling clean… And finally the sense of belonging hugs me as I sit back and look around the familiar surrounding. I am home… Finally!

I have been away from blogging and social network for a very long time now. Although it wasn’t intentional, a long break from social media was simply rejuvenating and helped me clear my mind from the narcissist world of social network! This break helped me in rekindling my love affair with books, yoga and meditation. We as a family have been spending more time with one another, rediscovering the forgotten lanes of Bangalore, visiting our old favourite food joints, finding new favourites, introducing Lil Dumpling to the vibrant Indian culture, visiting family and friends, making new friends and of course, cooking family meals together.

Paneer Kalimirch Curry Recipe | Quick and Simple Paneer Curry Recipe

Learn how to make Paneer Kalimicrch ~ Indian cottage cheese cooked in a creamy white sauce spiced with black peppercorns

Last week, the entire Britain celebrated the 16th National Curry Week, a week dedicated to the country’s most favourite and popular cuisine from India. This country loves its curries! There is no doubt about it as every street in every corner of the country is dotted with curry houses selling the nation’s favourite hot curries.

Nawabi Paneer Curry Recipe | Simple Paneer and Peas Curry Recipe with Swiss Diamond Product Review and A Giveaway!

Learn how to make Nawabi Paneer Curry ~ Shallow fried Indian cottage cheese and green peas cooked in rich, creamy coconut and cashew nut gravy

So it’s just couple of days before I hang my office wear and see myself sporting jeans and comfy t-shirts.

It’s just couple of days before my stilettos are replaced with bare feet/trainers/sneakers.

It’s just couple of days before my office files are replaced with story books.

It’s just couple of days before my MS office calendar is wiped clean of meetings, seminars, trainings, project deadlines to colouring, learing, visits to the park, play groups, and other kid related activities.

It’s just couple of days before my jovial, friendly, caring and loving boss (ahem, my hubby is my boss at office) is replaced by the most demanding, clingy, attention seeking, bossy and loving boss who will make me work 24X7 without pay, holidays and other perks!

Mughlai Paneer Kofta Curry Recipe | How to Make Paneer Kofta

Learn how to make Mughlai Paneer Kofta Curry ~ Deep fried paneer (an Indian cottage cheese) and dried nuts dumplings served in a creamy almond and cashew nut gravy

With winter looming over, I miss the sunlight terribly! Like the plants who cheer up when the golden rays touch them, I instantly perk up when the sunlight touches my face! But with a days getting shorter and sun making disappearing acts often, I try to make up for the lack of warmth of sunshine with food! Deep fried food to be more specific!!!

Paneer Pepper(Capsicum) Curry Recipe for Blog Anniversary | How to Make Simple Paneer Curry

Paneer Pepper (Capsicum) Curry

With one hectic and busy work and family life, I almost missed the blog milestone! Yes… Today Monsoon Spice turns 6 years old or young :) It’s been exactly SIX years since this blog was born on a lazy afternoon! Wohoo… SIX YEARS!!! I know I need to stop repeating the same thing again and again, but I find it difficult to believe that my love and passion for food blogging is still going strong after all these years!