Immunity Boosters
RESTAURANT STYLE KADAI PANEER WITH LESS OIL
Kadai paneer is a very popular dish created with paneer (Indian cottage cheese), color bell peppers (capsicum, Shimla Mirch), and onions. The gravy consists of thick tomato sauce, aromatic spices and herbs. The recipe name Kadai comes from “wok” and Paneer is an Indian cottage cheese. Here, I have created the same delicious curry with a minimum amount of olive oil. I would say it’s a Must Try protein packed recipe for the kids and adults.
Ingredients
- Paneer
- 2 Bell Peppers
- 2 Onions
- 1 inch piece of Ginger
- 4 clove of Garlic
- 2 medium Green Chilies
- 12 Cashews
- A handful of Fresh Coriander
- 2 tbsps. Whole Coriander Seeds
- 4 medium Whole Red Peppers
- 1 tbsp. Kasturi Methi (Dried Fenugreek Leaves)
- 1 to 2 tbsps. Olive Oil
- 1 tsp. Cumins
- 4 Black Peppers
- 2 Cloves
- 2 Green Cardamoms
- 1 inch Cinnamon Stick
- A good pinch of Asafetida
- 1/4 to 1/2 tsp. Turmeric Powder
- 1/2 to 1 tsp. Red Chili Powder
- 1 to 2 tsps. Salt
- 1/2 to 1 cup Warm Water/Milk
- 1 to 2 tsps. Ghee (optional)

Cut the paneer into desired size pieces and put them into warm water (may add a little salt to the water).

Chop the onions and bell peppers into square pieces and keep them aside for later use.

Now place the main gravy ingredients into one plate (roughly chopped onions, tomatoes, cashews, ginger, garlic, and green chilies).

Dry roast the peppers and whole coriander seeds to prepare a fresh powder of it.

Fresh dry coriander and pepper powder for the later use.

On a warm pan dry roast the Kasturi Methi for a second. Using your palms, crush it into a fine powder. Set aside for the later use.

To prepare the oil free gravy, on a medium hot pan, add a little oil, cumins, black peppers, cloves, cardamoms, and the cinnamon stick.

Add the gravy ingredients (except tomatoes) to the seasoning and stir for 2 mins.

Add tomatoes and combine them together.

Cover the pan and let these cook for 5 mins. on a low-medium heat.

Meanwhile, on a medium-high heat, stir fry the onions and bell peppers for about 2 mins.

Transfer the stir fried veggies on a separate plate.

Turn off the stove for gravy mixture and let it cool down to room temperature.

Discard the cinnamon stick and blend the cooked gravy mixture.

Finally, heat up one tbsp. of olive oil, add turmeric, red chili powder, and Asafetida.

Add the gravy mixture to this seasoning. Cover it and cook for 5 mins. on a low-medium heat.

Add the freshly prepared coriander-pepper powder. Combine well.

Add the Kasturi Methi. Combine it properly.

Adjust the consistency by adding warm water or milk. Adjust the salt, Bring it to a boil and then set the heat to the lowest.

Cover the pan and let it simmer for 8 to 10 minutes until a little oil starts showing up on the surface.

Once the KADAI PANEER gravy is ready, we may add a tsp. of ghee and garam masala. It’s completely optional.

Drain the water and add paneer to the gravy. Gently, fold it into the gravy. Cover for 5 minutes and let it simmer on low-medium heat.

Add some fresh coriander and it’s ready to serve as such.

Add the stir fried veggies.

Some fresh coriander. Give a gentle stir.

Our delicious KADAI PANEER is ready to serve.

Mouthwatering KADAI PANEER.
Notes:
Kadai Paneer can be served with homemade roti, chapati, phulka, paratha, naan, or rice. It makes a perfect filling for Kathi Roll or Veggie Roll along with some salad veggies and green chutney.
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HOW TO MAKE PERFECT PANEER | INDIAN COTTAGE CHEESE
Paneer is also known as Indian cottage cheese, created by curdling cow or buffalo milk with vinegar or lemon juice. It is a non-aged, non-melting, soft cheese, and can be consumed immediately. Packed with protein, paneer is an important ingredient of many Indian vegetarian recipes. Though it’s easily available in all Indian grocery stores but there is no match to the quality of homemade paneer. I always prefer to make it in my own kitchen.
Ingredients
- 8 cups Whole Milk
- 1 n 1/2 tbsps. White Vinegar
- 1/4 cup Water

Add a tbsp. of water to a heavy bottom pan.

Pour in milk into the same pan and let it come to the room temperature. No heat is required upto this point.

Place the milk pan on a medium heat and let it come to a boil.

Once the milk comes to a boil. Turn off the heat and wait for 2 to 3 minutes before we add vinegar to it.

We may use white vinegar, or fresh lime juice to curdle the milk for paneer. Here I’ve used the white vinegar.

In a small bowl add 1/4 cup of regular water and 1 n 1/2 tbsps. of vinegar. Combine well.

Start adding vinegar-water solution to the boiled milk.

Please add spoon by spoon and gently stir the milk.

Add vinegar-water solution and wait for couple seconds until paneer and water separates clearly.

We will see the formation of thick paneer chunks.

Give a minute or two and then strain all paneer through a clean muslin or cotton cloth. Put a big bowl underneath to collect the separated water.

Rinse this paneer with regular drinking water. 2 to 3 times.

Tie the cloth to squeeze extra water from paneer and leave it in the colander for 2 to 3 hours. We may also hang it on a sturdy hook.

After a wait of 2 to 3 hours, open the cloth to get this beautiful loaf of homemade paneer.

Slice it using a sharp and wet knife. Soft paneer with a perfect texture is ready to refrigerate for later use.
Notes:
It is very easy to make paneer or Indian cottage cheese in your own kitchen. As I’ve already mentioned, there is no match to this homemade paneer. I do create a variety of sweet and savory delicacies using my homemade paneer. Great for salads as well. Following are the two world famous Indian/Bengali sweets -Rasgulla & Rasmalai.

Rasgulla

Rasmalai
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SAFFRON AND PISTACHIO MANGO LASSI
Mango lassi is quite a refreshing fruit drink for a hot summer day. This cool, and creamy drink is created with mango, yogurt, sugar, saffron, cardamom, pistachios, and ice cubes. It is one of the most popular and nutritious fruit drink among the kids.
Ingredients:
- 1 medium Perfectly Ripened Sweet Mango
- 1 cup Fresh Plain Yogurt
- 2 to 3 tsps. Organic Cane Sugar
- 4 to 6 Saffron Threads
- A good pinch of Cardamom Powder (optional)
- 1 tsp. Pistachios
- 1/4 to 1/2 cup Milk (optional)
- 2 to 4 Ice cubes

Place the yogurt in a thin sieve to let drain any sour water.

Nicely wash, peel off the mango, and blend it into a fine purée.

Add the hung/solid curd into the blender jar.

Blend and taste it. Add some organic cane sugar to adjust the sweetness.

Add a few saffron threads.

Finally, a few ice-cubes to adjust the consistency.

Pour the lassi into cups/glasses.

Topped with mango cubes, pistachio, and saffron.

Delightful Mango Lassi is ready to serve 😊
Notes:
To cut down the amount of extra sugar, please make sure that the yogurt is just perfect (not sour) and the fruit is also sweet by itself.
We may also use frozen mango, or canned mango pulp for this recipe.
We may use the milk, to reduce the amount of sour yogurt, and/or adjust the consistency.
Make sure to serve it immediately.
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Radish And Pomegranate Salad
Ingredients
- 1 medium Radish (peeled & thickly grated)
- 1 medium Pomegranate Arils
- 1 cup Fresh Coriander (finely chopped)
- 2 medium Green Chilies (finely chopped)
- 1/4 inch piece of Ginger (finely grated)
- 2 Lemons (juice & in pieces)
- 1/2 tsp. Pink Salt
- 1/2 tsp. Roasted Cumin Powder

Place all the ingredients in a serving bowl (except the seasoning & lemon juice)…

Add lemon juice. Using a fork, gently fold the salad..

Sprinkle the cumin powder and salt. Garnish with some more pomegranate arils and lemon pieces/wedges…

Serve immediately and enjoy!

White Radish ❤️

Happy Festive Season To All 🌺🪔🪔🌺 (November 2nd thru 6th, 2021) 🎉
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A Very Festive Radish and Pomegranate Salad
PrintIngredients
- 1 medium Radish (peeled & thickly grated)
- 1 medium Pomegranate Arils
- 1 cup Fresh Coriander (finely chopped)
- 2 medium Green Chilies (finely chopped)
- 1/4 inch piece of Ginger (finely grated)
- 2 Lemons (juice & in pieces)
- 1/2 tsp. Pink Salt
- 1/2 tsp. Roasted Cumin Powder
Instructions
Place all the ingredients in a serving bowl (except the seasoning & lemon juice).
Add lemon juice. Using a fork, gently fold the salad.
Sprinkle the cumin powder and salt. Garnish with some more pomegranate arils and lemon pieces/wedge.
Serve immediately and enjoy!
Notes
Radishes are rich in antioxidants and minerals like calcium and potassium. Together, these nutrients help lower high blood pressure and reduce your risks for heart disease. The radish is also a good source of natural nitrates that improve blood flow.
Spicy and Tangy Okra
SPICY AND TANGY OKRA
Ingredients
- 1 pound small or medium fresh Okra (Bhindi, Lady Finger)
- 1 to 2 medium Green Chili
- 1/2 Lemon Juice 🍋
- 1 tbsp. Mustard Oil
- A pinch of Asafetida (hing)
- 1/4 tsp. Turmeric Powder
- 1/2 tsp. Red Chili Powder
- 1 tsp. Coriander Powder
- 1/4 tsp. Garam Masala
- 1/2 to 3/4 tsp. Salt

Wash, chop the ends, and cut all okra lengthwise or vertically…

On a high heat, add the mustard oil with the salt. Once smoky, turn off the heat and place the okra into oil. Stir fry for 2 minutes…

Turn on the heat to medium. Add the spices (turmeric, red chili powder, coriander powder)…

Combine the spice and add garam masala…

On a low-medium heat cover the lid and let it cook for 5 to 6 minutes with an occasional stirring…

Our spicy and tangy okra is ready to serve!

KANDIL (Paper Lantern) Happy Festive Season To All 🌺🪔 🌺
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Ingredients
- 1 pound small or medium fresh Okra (Bhindi, Lady Finger)
- 1 to 2 medium Green Chili
- 1/2 Lemon Juice 🍋
- 1 tbsp. Mustard Oil
- A pinch of Asafetida (hing)
- 1/4 tsp. Turmeric Powder
- 1/2 tsp. Red Chili Powder
- 1 tsp. Coriander Powder
- 1/4 tsp. Garam Masala
- 1/2 to 3/4 tsp. Salt
Instructions
Wash, chop the ends, and cut all okra lengthwise or vertically…
On a high heat, add the mustard oil with the salt. Once smoky, turn off the heat and place the okra into oil. Stir fry for 2 minutes…
Turn on the heat to medium. Add the spices (turmeric, red chili powder, coriander powder)…
Combine the spice and add garam masala…
On a low-medium heat cover the lid and let it cook for 5 to 6 minutes with an occasional stirring…
Our spicy and tangy okra is ready to serve!
Delightful Sweet Potato Halwa
DELIGHTFUL SWEET POTATO HALWA
Ingredients:
- 2 medium Sweet potatoes 🍠
- 2 tsps Sesame Seeds
- 1/3 cup Coconut Powder 🥥
- 1/4 cup Raisins
- 1 cup Milk (warm) 🥛
- 1 to 2 tsps. Organic Cane Sugar (optional)
- A few Saffron Strands1/2 tsp. Cardamom Powder
- 1/4 cup Cashews (chopped)
- 1/4 cup Almonds (chopped)
- 2 to 3 tsps. Ghee (clarified butter)

Boiled Sweet potatoes, coconut, sesame seeds, raisins, cardamom 🍠🥥

Heat 1 tsp. of ghee on a non-stick pan. Adjust the heat to medium. Add the above ingredients (except cardamom powder) to the pan. Keep roasting by constantly stirring/folding the sweet potato mixture…

..until it starts leaving the sides of the pan. It takes about 10 mins.

Now add warm milk to the mixture and keep cooking it for 5 to 8 minutes on a low-medium heat…

..until starts leaving the sides of the pan as before.

May also add 2 tsps. of organic cane sugar, along with the cardamom powder, and saffron. Cook for maximum 5 minutes.

In a separate pan, heat 1 to 2 tsps. of ghee. On a low heat, add the cashews and almonds and stir them until light pink. Turn off the heat and immediately transfer the ready sweet potato mixture to it.

Combine everything properly and our Sweet potato Halwa is ready to serve…

Our pleasantly sweet and fragrant Sweet potato Halwa 🍠🍠

No sugar! Sweet potato Halwa 🍠
Note: The amount of ghee and sugar is completely on us. We can even skip these altogether.
Since, I prepared the recipe for a festive occasion, added a bit of both the ingredients.
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DELIGHTFUL SWEET POTATO HALWA
PrintIngredients
- 2 medium Sweet potatoes 🍠
- 2 tsps Sesame Seeds
- 1/3 cup Coconut Powder 🥥
- 1/4 cup Raisins
- 1 cup Milk (warm) 🥛
- 1 to 2 tsps. Organic Cane Sugar (optional)
- A few Saffron Strands
- 1/2 tsp. Cardamom Powder
- 1/4 cup Cashews (chopped)
- 1/4 cup Almonds (chopped)
- 2 to 3 tsps. Ghee (clarified butter)
Instructions
Boiled Sweet potatoes, coconut, sesame seeds, raisins, cardamom 🍠🥥
Heat 1 tsp. of ghee on a non-stick pan. Adjust the heat to medium. Add the above ingredients (except cardamom powder) to the pan. Keep roasting by constantly stirring/folding the sweet potato mixture…
..until it starts leaving the sides of the pan. It takes about 10 mins.
Now add warm milk to the mixture and keep cooking it for 5 to 8 minutes on a low-medium heat…
..until starts leaving the sides of the pan as before.
May also add 2 tsps. of organic cane sugar, along with the cardamom powder, and saffron. Cook for maximum 5 minutes.
In a separate pan, heat 1 to 2 tsps. of ghee. On a low heat, add the cashews and almonds and stir them until light pink. Turn off the heat and immediately transfer the ready sweet potato mixture to it.
Combine everything properly and our Sweet potato Halwa is ready to serve…
Our pleasantly sweet and fragrant Sweet potato Halwa 🍠🍠
No sugar! Sweet potato Halwa 🍠
Notes
The amount of ghee and sugar is completely on us. We can even skip these altogether. Since, I prepared the recipe for a festive occasion, added a bit of both the ingredients.
STUFFED MINI SWEET PEPPERS
Sweet Peppers are also known as bell peppers or capsicum. Though they are fruits (botanically classified as berries), they are commonly used as a vegetable ingredient or as a side dish.
These are great for eye health by being rich in carotenoids. Again, due to the presence of antioxidants, sweet peppers or bell peppers or capsicum prevent from many cancers. VitaminC content of these peppers helps boosting the immunity of our body.
Peppers help balancing our mood, help in good night sleep, support weight loss, improve skin quality, possesses anti-inflammatory properties, and are heart healthy.
An important point, though all sweet peppers are very nutritious but these red sweet peppers contain 1.5 times more vitamin C, 8 times more vitamin A and 11 times more beta carotene than green bell peppers.
Yellow bell peppers have more vitamin C than green ones, but less vitamin A and beta carotene.
Ingredients
- 5 to 6 Mini Sweet Peppers 🫑
- 1 cup Homemade Paneer
- 1 tsp. Olive Oil
- A pinch of Asafetida (Hing)
- 1/6 tsp. Cumin Seeds or Roasted Cumin Powder
- 1/4 inch piece of Ginger (finely chopped)
- 1/4 small Red Onion (finely chopped)
- A pinch of Red Chili Powder
- A pinch of Garam Masala
- Light Salt (as per our preference)

Wash the sweet peppers properly, wipe off the water, cut from the top (save the tops), scoop out the core of the peppers…

Curdle the boiled milk w/ lemon juice or vinegar..

Sieve it through a cheese cloth, gently rinse it under tap water. Squeeze all the water, give it a tie, and hang it for 20 to 30 minutes..

Fresh homemade paneer. For the stuffing season it with the spices mentioned above, or simply add salt and black pepper.

Stuff the peppers with paneer and let cook on low medium heat on a heavy bottom pan..

Place the peppers on their tops and let cook. Keep changing the sides every 3 to 4 minutes..

Sides need to be changed..

After all four sides and the top is done, cover the lid of the pan for 5 to 6 minutes..

Peppers are almost done..

Transfer the peppers to a serving plate..

Cover them with their tops and our colored mini sweet peppers are ready to serve!
Note: Usually, I prepare these stuffed mini sweet peppers as a side dish. Leftovers make a perfect filling for the grilled sandwiches 🥪 We can always bake these in the oven as well.

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AVOCADO FLATBREADS
The fruit of avocado is basically a large berry containing a single large seed.
It is quite a unique fruit with powerful health benefits. While most fruit consists primarily of carbohydrate, avocado is high in healthy fats. It’s often referred to as a superfood.
Ingredients
- 1 Avocado 🥑
- 1 cup Multigrain Flour or Wheat Flour
- 1/4 to 1/2 inch piece Ginger
- 2 to 3 Garlic Cloves
- 1 small Onion
- 1 small Green Chili
- 1/4 cup Fresh Coriander
- 1 to 2 tsps. Lemon Juice
- 1 /2 to 1 tsp. Cumin Seeds
- 1/4 tsp. Turmeric Powder
- 1/2 to 1 tsp. Red Chili Powder
- 1/4 tsp. Garam Masala
- 1/2 tsp. Salt
- Oil to cook the Avocado Flatbread

Avocado, onions, ginger, garlic, green chili, coriander, and lemon to be added to the flour before kneading It into a dough..

Chopped veggies, ready to be used in the recipe..

In a wide bowl, take multigrain or wheat flour...add all spices to it...

Also, add the chopped veggies (garlic, ginger, onions, green chili, lemon juice, and fresh coriander) to it...

Knead the mixture into a firm dough (with NO WATER)...use a little oil for the final round of kneading..set aside for 20 minutes..

Divide the avocado dough into equal portions, and shape them into small patties...

Now, roll each portion into an even and round flatbread or tortilla...

Cook each avocado tortilla on a hot plate or pan from both sides using oil...Serve immediately!
Note: Surprisingly, the Avocado dough was pretty easy to handle. Of course, for rolling some dry flour was required just like for a regular roti or paratha. Cooked flatbreads turned pretty soft, and flavorful.
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Makhana is also referred as fox nuts or lotus seeds. It is a good source of protein, fiber, and micronutrients (calcium, magnesium, iron, and phosphorus). Supports weight loss, blood sugar management, and heart health.
Also rich in antioxidants and anti-aging properties.
Makhana is quite versatile and easy to enjoy in many different recipes. Sometimes roasted and enjoyed as a savory snack or added to curries, or desserts.
Here, I have shared a very delightful, and traditional recipe of Makhana Kheer.
Ingredients
- 6 cups Whole Milk
- 1 and a 1/2 cup Makhana (Fox Nuts)
- 1 tsp. Ghee (Purified Butter)
- 1/4 cup Organic Cane Sugar
- A few strands of Saffron
- 1/4 tsp. Cardamom Powder
- Pistachio or Almond Slivers for garnishing

Place the milk in a heavy bottom pan on medium heat...let it boil until reduced to 3/4 or 1/2 the quantity...make sure to adjust the heat to low when required and occasional stirring...

Add saffron strands...

Meanwhile, dry roast (or with a tsp. of ghee) makhana on a low heat..constantly stirring for 5 minutes...

Turn off the heat...keep stirring...or transfer to a plate...let them cool to room temperature...

Pulse grind makhana into a coarse powder...

Keep it aside for later use…

Prepare some fresh cardamom powder...

Fresh cardamom powder...

Reduced milk....

Add makhana to the milk...

Combine well...

Let it cook on low heat for another 10 to 15 minutes..

Finally, add sugar and cardamom powder...combine well...turn off the heat...

Garnish with pistachio...serve hot or at room temperature!

Note: Makhana Kheer is very easy to create. Heavy bottom pan, proper heat adjustments, and constant stirring are important. For a variation, I sometimes add the whole makhana instead of grinding them. Here, I would also like to mention that makhana is an excellent source of several important nutrients, and micronutrients.
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