Monthly Archives: March 2017

Chocolate Pistachio Truffles

When Indian cuisine is making its presence felt on foreign shores, why should your kitchen be far behind?

Whether it’s your NRI friends or desi, these decadent chocolate truffles hiding the richness of traditional pistachio burfi are bound to have them eating out of your hands in no time!


1 recipe of pistachio burfi
100 gm white chocolate
100 gm dark chocolate
Few chocolate sprinkles for garnishing


  1. Divide pistachio burfi into 10 equal part and make a ball
  2. Temper the white chocolate in a double boiler or microwave for 1 minute
  3. Take one ball on a fork and cover it with tempered white chocolate
  4. Repeat it with the other balls
  5. Place it on the butter paper for cooling
  6. When the white chocolate is cool, temper the dark chocolate and cover the white chocolate ball with dark chocolate
  7. Garnish it with chocolate sprinkles



Awadhi Paneer Tikka

An indigenous part of the city of Nawabs, Lucknow; Awadhi cuisine was influenced by its ruling Mughals known for their lavish dishes prepared with exotic spices, herbs and garnished liberally with dry fruits.

Succulent cubes of silky soft paneer cooked in a lip-smackingly creamy cashew gravy, fragrant with cardamom and khus-khus, my twist of green chilli adds an unexpected kick to the indulgent snow-white Lucknowi recipe!

Prep Time: 75 min          Cooking Time: 15 min 


10 pieces of 1″paneer cube

For the Marinade

2 tbsp cashews
1 tsp poppyseed
1 tsp melon seed
2 tbsp cream
2 tbsp milk
6 to 8 black or white pepper
1 green chilli
1 cardamom


  1. Mix all the ingredients for the marinade and make a smooth paste
  2. Marinate the paneer in it for an hour
  3. Prepare paneer skewers
  4. Grill it in a tandoor or on a non stick pan

Paneer Chilli in Orange and Honey Sauce

Adapted from a popular American Chinese recipe of Hunan origin, my vegetarian avatar of the dish sees chunks of fresh paneer deep-fried and coated in a sweet orange juice based chili sauce caramelized to a rich glaze.

There’s plenty of the gorgeously fragrant, sweet-and-sour sauce, so be sure to serve generous heaps of noodles or jasmine rice on the side!

Prep Time: 10 min                              Cooking Time: 10 min 


1 tbsp oil
1 tea cup paneer
1 capsicum ( cut in long strip)
1 tbsp garlic ( finely chopped)
2 green chilly( finely chopped)
1/3 tea cup orange juice
Zest of 1 small orange
2 tsp honey
1 tbsp cornflour
1/4 tea cup water
2 tbsp soya sauce
1 tbsp chilli garlic sauce
Salt to taste


  1. In a bowl, whisk cornstarch and water. Add the soy sauce, honey, chilli garlic sauce, orange juice and zest and keep it aside
  2. Heat the oil, add garlic and sauté it for while
  3. Add the green chillies and capsicums and sauté it for a minute
  4. Add the paneer
  5. Add the mixture of cornstarch and heat it until the sauce thickens
  6. Serve hot with noodles or rice

Note: You can also roll the paneer in cornflour+maida and deep fry before adding it to the sauce