Wednesday, 15 January 2014

Palak Paneer Bhurji (Scrambled spinach & cottage cheese)

So here is again a very simple recipe, Palak Paneer bhurji is very quick n easy to prepare and at the same time it has an amazing flavour. Usually we prepare Palak paneer with gravy but here is the dry version. Its best to keep in the tiffin and also very healthy as it contains goodness of paneer and spinach. Its very light to have even. It goes well with chapatis/paranthas. We can even mix it with cooked rice and your palak paneer rice is ready :)


  • Palak/spinach - 1 bundle 
  • Grated paneer/crumbled cottage cheese - 1 cup (I used Home made paneer)
  • Onion (finely chopped) - 1/4 cup
  • Garlic (finely chopped) - 1 tsp
  • Ginger (finely chopped) - 1 tsp
  • Red chilli powder - 1 tsp (I used red chilli flakes 1/2 tsp)
  • Coriander powder - 1 1/2 tsps
  • Cumin powder - 1/2 tsp
  • Garam masala powder - 1/2 tsp
  • Salt to taste
  • Oil - 1 1/2 tbsp


  • Wash the spinach leaves very well and finely chop it.
  • Heat oil in a pan, add garlic and ginger to it. 
  • As the raw flavour of garlic & ginger goes, add onions to it and saute util they are golden brown.
  • Now add all the spices except garam masala and salt. Also add a tbsp of water, so that the spices don't burn. Cook for some time.
  • Add spinach and salt, cook for some time. Do not cover, let it cook on medium heat.
  • When spinach is done add paneer and mix well. 
  • Also add garam masala powder.
  • Serve hot.
The other simple way to cook palak paneer bhurji:
Heat oil in a pan, add garlic and saute a bit. Then add chilli flakes and straight away add spinach to it. Add salt to taste (but a bit less as spinach tends to reduce). When done add paneer to it, mix n fry for 2 minutes. Serve hot

Thank you n Happy Cooking

Home-made Paneer (Home-made cottage cheese )

We all are very familiar with Paneer. Its the most fascinating dairy products, loved by mostly all. Every special occasion is incomplete without it. There has to be atleast one cuisine of Paneer. There are so many ways to use it, it is used in savoury dishes and also in preparing sweets. Its an Indian cheese which is prepared by coagulating milk via lemon, vinegar, yoghurt/curd or any other food acid. 

About the Nutritional part of Paneer, its is a great source of calcium, vitamin D, protein hence very much required to be included in the daily life. Its very useful in preventing cancer and also reduces the development of insulin resistance syndrome. Hence very useful for people on insulin. It is also help full in stomach disorders. 

I my home everyone loves paneer, but its difficult to find good quality of it here in London. Hence I started preparing at home. Now the time has come that I rarely purchase paneer from outside. Its very easy to prepare. So lets quickly see the ingredients.

Whole milk/full fat milk - 2 litres
Lime juice/vinegar - 2-3 tbsps
Cream - 1/2 cup

Heavy bottom pot (to boil the milk)
Cheese cloth/muslin cloth

Boil the milk and cream in a heavy bottom pan. Stir occasionally in between so that the milk doesn't stick to the bottom (otherwise it might burn). Once the milk comes to boil turn off the stove, add first tbsp of lime juice/vinegar and stir. You will see that it has just started curdling. Now add the other tbsp of lime juice, stir. If required then add the third tbsp of lemon juice. You will see a light greenish whey separating. Now take a colander lined up with muslin cloth, pour the entire curdled milk into it. You can place a deep pan below the colander to collect the whey. Press the muslin cloth containing paneer nicely to drain the extra water, you can take the help of a tong here as it will be quite hot. Keep it hanging for 2-3 minutes over a tap. Now keep it over a colander, fill water in a pan (you can use the same pan in which it was prepared) and put it on the top of it for atleast for an hour. This will help in making the paneer into shape. You can also use any other heavy weight like mortar & pestle. Once done you can cut the paneer into cubes, and its ready to be used.


  • Always use whole milk, you can add 1 cup of fresh cream to the milk to make more soft paneer (makhani paneer).
  • Never add the entire lemon juice/vinegar in one go.
  • The whey collected from the curdled milk, can be used while making chapatis. This can also be used as an agent to curdle the milk next time, paneer will be more soft.
  • Once the milk is boiled and acid is added to it then do not boil it further, this will harden the paneer.
  • Don't keep the pan over the paneer for more than 1-2 hours, as this will make it more condensed.
  • For storage, keep the paneer immersed in cold water in the refrigerator.

Few more clicks from another batch :

Bye n Happy cooking

Tuesday, 14 January 2014

Chicken Roast with herbs, garlic & lemon

Most of the chicken lovers love roasted chicken. Roasted chicken is a simple and versatile protein intake. My hubby to loves to eat it. So here is a special recipe for all those chicken lovers. This roasted chicken is prepared with herbs, garlic, olive oil and lemon. You can have it in soups, throw it on pasta or pair it with a simple salad or just simply eat it with a glass of wine. I am sure you are going to love it.....

  • Chicken breast (approx. 500 gms) - 2
  • Olive oil - 2 1/2 tsps
  • Fresh lemon juice - 2 tsps
  • Cloves garlic, minced - 4
  • Dried rosemary (you can use fresh one as well) - 1 tsp 
  • Dried basil - 1/2 tsp 
  • Dried thyme - 1/2 tsp 
  • Dried sage - 1/2 tsp 
  • Dried oregano - 1/2 tsp 
  • Crushed black pepper - 1 tsp 
  • Chilli flakes - 1 tsp 
  • Grated zest of one lemon
  • Turmeric for colour - 1/4 tsp 
  • Salt as per the taste
  • Wash chicken properly and make deep slits over it, keep aside. 
  • Combine all other ingredients and form a marinade. 
  • Coat well the chicken breast with the marinade. Cover the chicken and keep it for rest in fridge overnight. If you don’t have much time then at least for an hour in fridge (Overnight is recommended). 
  • Preheat the oven at 350°F/175°C.
  • Before keeping in the oven, first pan fry the chicken for 2-3 minutes with a very little olive oil. This will seal the chicken & retain all its juices and prevents chicken from drying. Arrange chicken on an oven rack lined with foil. Bake on the middle rack at 190°C for 35 minutes. Every oven has different capacity and everywhere chicken takes different time to cook. Hence after 30 minutes chicken has to be checked buy cutting a slice, if the pinkness is no more that means its cooked. 
  • Now we need to keep the temperature high (220 °C), keep it on the top rack for just 2-3 min, to get a nice texture. Chicken should be browned.
  • And your chicken is ready to be served hot :)

Thank you n Happy Cooking
Priyanka :)

Monday, 6 January 2014

About me

Basically I am a big foodie and tasting various cuisines is my passion and at the same time trying those at home is another biggest passion of mine. I did not know that from where this came out in me.
I am born an bought up in Northern part of India (Very well known for its mouthwatering cuisines). I worked for 4 years in the marketing team of Health Industry. But unfortunately I had to leave my work as we relocated from India to London. But this was not the end......
I was a working woman and immediately sitting at home with no work no kids was a big challenge for me. I always put my heart into cooking even for a simple dish hence my husband showed his trust in me and encouraged me for starting up with a cookery channel on YouTube. So we rolled up our camera and laptop and the journey began.