Paneer Tikka Masala Recipe


3 tsp vegetable oil
1 small onion finely chopped
2 tsp ginger-garlic paste or 2 cloves garlic minced with 1 small knob ginger
1/4 large capsicum cut finely lengthwise
1/2 tsp cumin seeds
2 tsp tandoori masala
1/4 tsp garam masala
1/2 tsp haldi and coriander powder
1 tsp dry or fresh methi leaves
1 tsp sugar
3/4 cup milk
1 tsp tomato paste
1 drop orange red food coloring
250 gms paneer cubes
1/4 tsp red chilli powder
Salt to taste


1. Heat oil in a pan. Place onions, ginger-garlic paste, capsicum and cumin seeds in a pan and saute in oil till the cumin crackles.
2. Add the rest of the apices, sugar, and salt and saute for 3 mins
3. Add milk and mix well.
4. Add the tomato paste and if they’re not ripe and red, mix the food coloring.
5. Let simmer for 10 mins.
6. Add the paneer cubes and let it simmer for 5 mins. Add red chilli powder. Adjust seasonings for taste.
7. Serve with naan or rice.



Gram flour (besan) sieved2 cups
Yogurt beaten1 cup
Salt to taste
Turmeric powder 1/2 teaspoon
Green chilli-ginger paste 1 teaspoon
Oil 2 tablespoons
Lemon juice 1 tablespoon
Soda bicarbonate 1 teaspoon
Mustard seeds 1 teaspoon
Fresh coriander leaves chopped2 tablespoons
Coconut scraped1/2 cup


1. Take gram flour in a bowl. Add yogurt and approximately one cup of warm water and mix. Avoid lumps. Add salt and mix again.
2. Leave it aside to ferment for three to four hours. When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste. Mix Heat the steamer. Grease a thali.
3. In a small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and mix. Add it to the batter and whisk briskly. Pour batter into the greased thali and place it in the steamer.
4. Cover with the lid and steam for ten minutes. When a little cool, cut into squares and keep in a serving bowl/plate.
5. Heat remaining oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas.
6. Serve, garnished with chopped coriander leaves and scraped coconut.

Roasted Beet & Potato Salad (with poached egg and hollandaise sauce)

This is a wonderfully appetizing and satisfying meal. The texture and flavours of roasted beets, potatoes and walnuts combine beautifully with spinach as well as with the taste and texture of poached eggs. It is abundant in iron, fiber, vitamins A, C, E and other antioxidants, vitamin K, and a good source of calcium, vitamin D, B-complex vitamins, folate, protein and omega-3 fatty acids. The top greens of beets can be chopped up and mixed in with the spinach for the base of this salad. They are an excellent source of vitamin C. Additionally, the top greens are an excellent source of carotenoids, flavonoid anti-oxidants, and vitamin A, several times more than that of the beet roots. The hollandaise sauce is the richest component of this recipe but it also adds an incredible “yum” factor! If you are concerned with the fat calories from the sauce, it can be skipped or replaced with a light dressing.


4 medium sized beets
3 medium sized yellow flesh potatoes
4 cups baby spinach leaves (enough for 2 dinner plates)
12 to 14 walnut halves
2 eggs (free run organic if possible)
Feta or goat cheese for topping
Olive oil
Salt and pepper
Hollandaise sauce


1. Preheat oven to 300 degrees Fahrenheit. Place walnuts in small ovenproof pan and bake for 7-8 minutes. Once roasted, set aside to cool.

2. Wash and cube potatoes (approx. ¾ inch cubes). Place in covered saucepan with a drizzle of olive oil and sprinkle of sea salt. Cook on medium high heat, stirring regularly, until cooked when inserted with a fork, and slightly browned. Put into a small bowl and set aside.

3. Peel and slice beets into thin round slices (you should get about 5 slices per beet). Place into the frying pan that was used for cooking the potatoes. Cook for 5-6 minutes on medium high heat, stirring a few times, until desired tenderness is reached. Remove from heat and set aside.

4. Make a bed of spinach on both plates. Place roasted beets and potatoes on top of spinach. Sprinkle with feta or bits of goat cheese. Make poached eggs and place one on the center of each plate (see below for instructions on how to make perfect poached eggs). Top each with a tablespoon or so of hollandaise sauce. Sprinkle with roasted walnuts around the egg. Sprinkle a dash of paprika on top of each egg. Serve warm and enjoy!


Nutella Marble Loaf

This Nutella Marble Loaf must for Nutella lovers! A very easy and delicious loaf which is moist on the inside and has a nice crust on the outside.


1 ½ cups all-purpose flour
1 tsp baking powder
3/4 cup sugar
3/4 cup butter at room temperature
4 large eggs at room temperature
2 tsp vanilla
1/3 cup Nutella


1. Preheat oven to 325F
Grease loaf pan with butter and dust with flour.

2. In a large bowl cream butter and sugar until light and fluffy.

3. Lightly beat eggs with vanilla in a small bowl.

4. In a medium bowl sift together flour and baking powder (and 1/2 tsp salt if using unsalted butter)

5. Pour egg mixture into the creamed butter mixture. Beat for 2 minutes on medium speed. Then add flour mixture in about 3 additions, beating at low speed after each one.

6. Spread 1/2 of the batter in the loaf pan. Spoon the Nutella on top and flatten using rubber spatula. Cover with remaining batter. Run a dull knife through the batter to create the marbling effect. Bake for 70 minutes. Cake is done if inserted toothpick come out clean. Allow to cool before slicing. Refrigerate unused portion.


Healthy No-Bake Cheesecake

This is an exceptionally creamy and light tasting no-bake cheesecake with a beautiful hint of lemon. It has less than half the fat and calories of normal cheesecake. You have the option of using gluten-free wafer or chocolate chip cookies to suit your preference.


1 1/2 to 2 cups chocolate wafer cookie crumbs (depending on desired thickness of crust)
5 Tbs melted butter or coconut oil
1 envelope(s) unflavored gelatin
1 lemon
3 Tbs water
1/4 cup water
2 packages (8 ounces each) light cream cheese, softened
3/4 cup sugar
1 tsp vanilla extract
1 cup fat free plain Greek yogurt
1/2 cup low fat milk
pomegranate seeds or raspberries for garnish


1. Lightly coat 9-inch springform pan with cooking spray. Line bottom with parchment paper; spray paper. Mix cookie crumbs and butter. Transfer to prepared pan; press onto bottom with hand in even layer. Refrigerate.

2. In small bowl, evenly sprinkle gelatin over 3 Tbs water. Let stand 5 minutes. Meanwhile, grate 2 teaspoons of lemon peel and set aside. Squeeze juice from the lemon into a small saucepan, heat juice and 1/4 cup water to boiling on medium-high. Remove from heat. Immediately add gelatin mixture; stir until dissolved. Return to the small bowl and let cool.

3. In large bowl, with mixer on medium-high speed, beat cream cheese and sugar for 5 minutes or until fluffy and smooth. Beat in lemon peel and vanilla. Reduce speed to low. Add yogurt and milk, mix well. Then add gelatin mixture, in steady stream. Beat for up to 2 minutes or until well combined, scraping bowl occasionally.

4. Pour onto cooled crust. Refrigerate uncovered for about 6 hours or until set.
Run knife around side of pan and unmold. Remove cheesescake from the pan bottom by gently lifting it with a spatula and sliding onto a serving plate with the parchment paper liner intact.

5. Serve with your choice of garnish.