Paneer Tikka

Paneer Tikka is a popular North-Indian starter recipe prepared by marinating paneer and veggies with spices and thick curd/yogurt and then grilled in an oven. If you do not have an oven you can also make it on the tawa. 

Servings:- 2-3 people

Course:- Starters

Cuisine:- Indian


1/2 cup hung curd

1-2 tbsp yogurt, thick

1/2 tsp turmeric powder

1 tsp red chilli powder

1/2 tsp coriander powder

1/4 tsp cumin powder

1/2 tsp garam masala

1/2 tsp kasuri methi

1/2 tsp chaat masala

1 tsp ginger-garlic paste

1/4 tsp carom seeds

2 tbsp gram flour/besan, roasted

1 tbsp lemon juice

Salt to taste

1 tsp oil

1/2 onion, petals

1/4 capsicum, red, green and yellow, cubed

8-10 cubes paneer


1. Firstly, in a bowl take 1/2 cup hung curd. To prepare hung curd, hang the curd in a freezer for 7-8 hours or overnight. 

2. Next, add 1-2 tbsp thick yogurt, 1/2 tsp turmeric powder, 1 tsp red chilli powder, 1/2 tsp coriander powder, 1/4 tsp cumin powder, 1/2 tsp garam masala, 1/2 tsp kasuri methi, 1/2 tsp chaat masala, 1 tsp ginger-garlic paste, 1/4 tsp carom seeds, 2 tbsp roasted besan, 1 tbsp lemon juice and salt. 

3. Mix them well until all the spices are well combined with the curd. Further add the onion petals, red, green and yellow cubed capsicum and 8-10 cubes of paneer. Add a tsp of oil. 

4. Mix them gently so that all the vegetables are coated well. Further cover and allow them to marinate for 2-3 hours in the refrigerator. 

5. Now, after marination, insert the marinated veggies into the wooden/bamboo skewers. Further preheat the oven at 230-240 degree Celsius for 15 mins. 

6. Next, line the tray with butter paper and place the skewers on it. Grill them on top mode for 10-15 mins. Rotate them and again grill them for 10 mins making sure that it does not burn. 

7. Finally, sprinkle some chaat masala and serve paneer tikka immediately. 

Strawberry Yogurt Smoothie

Strawberry Yogurt Smoothie is thick, creamy and extremely delicious smoothie. The strawberry smoothie with yogurt is a perfect protein and nutrient rich breakfast for busy morning days. It takes only 8-10 mins to make this lip-smacking smoothie. 

Servings:- 2 glasses

Course:- Breakfast, Drinks

Cuisine:- American


1.5 cups strawberries, stems discarded

1 kiwi

3/4-1 cup yogurt, unsweetened

1.5-2 tbsp honey


  • Add the strawberries, kiwi, yogurt and honey to a blender. Blend them until the ingredients turn smooth. 
  • Serve the strawberry yogurt smoothie immediately. 

Paneer Wrap

Paneer Wrap is a simple and easy wrap recipe which is generally served as a street food snack but can also be extended for lunch and dinner. These wraps are popular among all age groups, but is mostly a kids-friendly snack. 

Servings:- 2 people

Course:- Snack

Cuisine:- Indian Street Food


For Paneer Stuffing:

1 tbsp butter

1 cup paneer, cubed

2 tsp oil

1 onion, finely chopped

1 tsp ginger-garlic paste

1 cup tomato pulp

1/4 tsp turmeric powder

1/2 tsp red chilli powder

1/2 tsp coriander powder

1/4 tsp cumin powder

1/2 tsp garam masala

1/2 tsp salt

1/2 capsicum, sliced

2 tbsp coriander, finely chopped

For Wrap Masala:

1/2 tsp red chilli powder

1/4 tsp turmeric powder

1/2 tsp cumin powder

1/2 tsp coriander powder

1/2 tsp garam masala

1/2 tsp chaat masala

1/2 tsp amchur/dry mango powder

1/4 tsp salt

Other Ingredients:

2 wrap

2 tbsp eggless mayonnaise

2 tbsp tandoori sauce

2 tbsp cabbage, shredded

2 tbsp carrot, grated

2 tbsp onion, sliced

2 tsp lemon juice

2 cheese cubes, grated


Paneer Stuffing Preparation:

1. Firstly, in a kadai heat 1 tbsp butter and roast 1 cup paneer on low flame until they turn golden brown in color. Keep the paneer aside. 

2. Now, heat 2 tsp oil in the same kadai and saute finely chopped onions and ginger-garlic paste. Saute until the onions turn golden brown. 

3. Next, add 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, 1/2 tsp coriander powder, 1/4 tsp cumin powder and 1/2 tsp garam masala. Saute the spices on low flame until they turn aromatic. 

4. Further add a cup of tomato pulp. Prepare tomato pulp by blending 2 ripened tomatoes into a smooth paste. 

5. Saute them until the oil starts separating from the sides. Further add 1/2 tsp salt and mix them well. Next, add the roasted paneer and sliced capsicum. Mix them well. 

6. Cover and simmer for 7-8 mins. Further add 2 tbsp coriander leaves and mix them well. The paneer stuffing is ready. 

Wrap Masala Preparation:

1. In a small bowl, take 1/2 tsp red chilli powder, 1/4 tsp turmeric powder, 1/2 tsp cumin powder, 1/2 tsp coriander powder, 1/2 tsp garam masala, 1/2 tsp chaat masala, 1/2 tsp amchur/dry mango powder and 1/4 tsp salt. 

2. Mix all the spices very well. The wrap masala is ready. 

Paneer Wrap Preparation:

1. Firstly, take a wrap and warm it if required. Add 1 tbsp eggless mayonnaise and 1 tbsp tandoori sauce. Mix them and spread uniformly over the wrap. 

2. Next, add 2 tbsp of the paneer stuffing and spread them slightly. Top it with 1 tbsp cabbage, 1 tbsp carrot and 1 tbsp onions. 

3. Now, sprinkle some wrap masala and add in a tsp of lemon juice. Further add in a cube of grated cheese uniformly. 

4. Roll them tight making sure that the stuffing does not come out. Tuck the ends very well making it well secured. 

5. Finally, cut the wrap into 2 halves and serve and enjoy paneer wrap immediately.


Rabri is basically an evaporated sweet thick milk, generally prepared by boiling the milk on low heat and having layers of cream in it. Its a simple but a time-consuming recipe. Rabri should be made in a thick-bottomed pan else the milk would get burnt from the bottom. 

Servings:- 4 people

Course:- Sweet

Cuisine:- Indian


1 litre milk, full cream

1/4 cup sugar

1/2 tsp cardamom powder

2 tbsp saffron milk

5 pistachios, chopped

5 cashews, chopped

5 almonds, chopped


1. Firstly, in a non-stick kadai heat 1 litre full cream milk. On a high flame, get the milk to a boil by stirring in intervals. 

2. Now, reduce the flame to medium and once a layer of cream is formed over the milk, stick the cream to the sides of the kadai. 

3. Further get the milk to a boil again and repeat gathering of the cream to the sides of the kadai. Repeat this process until the milk reduces to one-third. 

4. Next, add 1/4 cup sugar, 1/2 tsp cardamom powder and 2 tbsp saffron milk. Give them a good mix and get the milk to a boil again. 

5. Further scrape off the collected cream from the sides of the kadai and mix them well. Boil the milk for a minute or two. 

6. Switch off the flame and transfer the rabri to a bowl and let it attain room temperature. Further refrigerate the rabri for 2 hours. 

7. Finally, serve chilled rabri garnished with chopped dry fruits. 

Chilli Mushroom

Chilli Mushroom is an Indo-Chinese starter recipe or a street-food snack prepared with deep-fried mushrooms and a chilli based sauce. It tastes great when served as a dry variant for a starter or an appetizer. 

Servings:- 2 people

Course:- Starters

Cuisine:- Indo-Chinese


For Deep Frying:

1/2 cup all purpose flour/maida

1/4 cup corn flour

1/4 tsp red chilli powder

1/4 tsp black pepper powder

1/4 tsp ginger-garlic paste

1/4 tsp salt

1/2 cup water

8 mushrooms, halved

Other Ingredients:

3 tsp oil

2 garlic cloves, finely chopped

1 inch ginger, finely chopped

1 green chilli, slit

3-4 tbsp spring onion, chopped

1/4 onion, petals

1/4 capsicum, cubed

1.5 tbsp tomato ketchup

1 tsp chilli sauce

1 tbsp vinegar

1 tbsp soya sauce

1/4 tsp black pepper powder

1/4 tsp sugar

1/4 tsp salt

1 tsp corn flour

2 tbsp water


1. Firstly, to prepare the batter take 1/2 cup all purpose flour, 1/4 cup corn flour, 1/4 tsp red chilli powder, 1/4 tsp black pepper powder, 1/4 tsp ginger-garlic paste and 1/4 tsp salt in a bowl. 

2. Now, add 1/2 cup water and prepare a smooth lump-free batter. Next, dip in the mushroom pieces and coat them well. 

3. Further deep fry the coated mushrooms in hot oil on medium flame. Keep stirring occasionally and fry them till they turn golden and crisp. Keep the fried mushrooms aside. 

4. Now, in a kadai heat 3 tsp oil and saute 2 garlic cloves, 1 inch ginger and 1 green chilli. Next, add 2 tbsp spring onions and saute them on high flame. 

5. Further add 1/4 onion petals and 1/4 cubed capsicum and saute them for 2-3 mins. Now, add 1.5 tbsp tomato ketchup, 1 tsp chilli sauce, 1 tbsp vinegar, 1 tbsp soya sauce, 1/4 tsp black pepper powder, 1/4 tsp sugar and 1/4 tsp salt. 

6. Continue to saute the sauces on high flame until the sauce thickens. Now, prepare the corn flour slurry by dissolving 1 tsp corn flour in 2 tbsp water. 

7. Pour the corn flour slurry to the sauces and keep stirring until the gravy thickens and turns glossy. Now, add the fried mushrooms and mix gently coating the sauces well. 

8. Finally, serve chilli mushroom garnished with some chopped spring onions immediately. 

Banana Smoothie

Banana smoothie is a healthy and easy, thick beverage recipe prepared with bananas, dry fruits and chilled milk. The smoothie is an ideal weight loss recipe which can be taken for breakfast or as a beverage. 

Servings:- 2 people

Course:- Beverages

Cuisine:- International


1 cup cold milk

6 almonds

1 tsp kishmish/dry grapes

6 cashews

6 pistachios

2 ripened banana, sliced

1 tbsp honey


1. Firstly, in a bowl soak 6 almonds, 1 tsp kishmish, 6 cashews and 6 pistachios in warm water for 25-30 mins. 

2. Next, transfer the soaked nuts in a blender. Further add 2 sliced ripened banana, 1 tbsp honey and a cup of cold milk.

3. Blend them smooth making sure that the dry fruits have been blended well. 

4. Finally, pour the banana smoothie in a tall glass and serve immediately.