Paneer Pepper Garlic Rice

This recipe is really healthy and has very subtle flavors. It can be had with any Indian gravy or on its own as well. Freshly ground black pepper gives this rice a really nice punch. If you like, you can add more spices and veggies to it. Adding curd to the rice gives it a very mild flavor.


This is what you will need:
100 gm Cottage Cheese/Paneer
200 gm Curd
2 cups Boiled Rice
1 medium-sized red onion cut in julienne
½ cup green peas (I have used frozen here)
5-6 cloves of garlic
1 tsp finely chopped ginger
1 finely chopped green chili
Few sprigs of fresh coriander
1tsp garam masala powder
1 tsp red chili powder
2-3 tsp freshly ground black pepper powder
2 tsp refined oil
1 pinch asafetida
Salt to taste




  • Add cottage cheese to the curd mixture and keep aside.
  • Heat oil in a pan and add garlic, green chili and ginger. Saute until it releases its flavor.
  • Add onions and saute until transparent. Add a pinch of salt and black pepper.
  • Next, add green peas and cottage cheese we had kept aside. Make sure the heat in the pan is not too much. As soon as u add in the curd, give it a stir for a minute or two.
  • Let it simmer for 10 minutes on a medium flame. You will know it is done when oil comes on top.
  • Add coriander and give it a taste.


  • In the end add boiled rice to it and mix well.


Enjoy 🙂


Mushroom Pulao

Mushrooms and rice go really well together. You can add various other vegetables like green beans, carrots, cauliflower, etc. to make a different version of your own. I usually don’t like to keep a fixed recipe. Most of the times I add ingredients according to my taste buds at that point of time. That way one can come up with fresh recipes every single time. Hope you all like this one. 🙂


This is what you will need:-


½ cup Basmati Rice

1 cup diced button mushrooms

1 medium-sized red onion cut in julienne

2-3 garlic cloves

1 green chilli

1 tsp finely chopped ginger

¼ cup diced capsicum

2-3 sprigs of fresh coriander

3-4 black peppercorns

Shahi biryani masala (Everest)

1 pinch asafetida

1 tsp cumin seeds

1 tbsp clarified butter

1 tsp fresh lemon juice

Salt to taste


  • Heat clarified butter in a vessel. Add cumin seeds and asafetida. Saute on a medium-high flame.
  • Add ginger, garlic and green chilli. Saute for 2 minutes.


  • Next, add onions and sauté until they turn translucent.


  • Add button mushrooms


  • Next, add rice, biryani masala, black peppercorns, salt to taste and around one cup water.


  • Cover the vessel with a lid and let it cook on a medium low flame for 5-7 minutes. Check at regular intervals. Add more water if required. Give it a taste to see if rice is properly cooked.


  • Add fresh lemon juice and finely chopped coriander. Have with any nice Indian gravy or curd.


Happy Cooking! 🙂

Basic Paneer Kofta Curry

A few of my lovely readers have been insisting me to prepare Indian dishes for my blog. One of my friends mentioned she was looking for some good kofta curry recipe. I suggested I’d make the dish and post it here. A little bit of preparation time is required for making the koftas. Once you’re through with that it takes no time at all for the rest of the preparation. It tastes best with rice. Best part about Indian dishes is that you can add your own favorite spices in different quantities. If you like spicy food, add more green chili. You can vary them according to your own taste. 🙂


This is what you will need:

Ingredients (Serves 4)

250 gm mashed cottage cheese/paneer

3 boiled potatoes

1 cup tomato puree

2 tbsp ginger garlic and green chili paste

1 cup onion paste

1 1/2 cup milk

1 tsp turmeric powder

1 tsp chana masala (optional)

2 tsp cumin seeds

3 tsp cornflour

½ tsp red chili powder

1/2 tsp ginger powder

A pinch of black pepper powder

¼ tsp asafetida

2 tbsp olive oil for gravy

Refined Oil for frying koftas

Salt to taste



Step I- Preparing koftas

  • Mash cottage cheese into a smooth consistency. Season it with salt, red chili powder, ginger powder and a pinch of black pepper powder. Mix well and form into balls. You can stuff dry fruits in it if you like.
  • Mash boiled potatoes. Add cornflour and season with salt and red chili powder. Mix well.
  • Take a portion of potato mixture. Flatten it out and place the cottage cheese ball on it and cover it up properly.
  • Do the same for all. Form into any shape you please. Keep aside.


Step II- Preparing gravy

  • Heat olive oil in a pan. Add cumin seeds and asafetida. Let it release its flavor.
  • Add ginger garlic green chili paste. Sauté for two minutes. Add onion paste. Let it cook until it releases its flavor.
  • Meanwhile, heat oil in a shallow pan for frying koftas.
  • Add tomato puree and let it cook. Add turmeric powder, salt to taste, chana masala, red chili powder. Next add milk and give it a stir continuously to prevent it from curdling. Simmer for 5 minutes.


  • Add koftas to hot oil and fry until golden brown.


  • Combine gravy and koftas. Serve hot with rice.


Happy Cooking 🙂