How to make healthy paneer burji or scrambled cottage cheese

How to make healthy paneer burji or scrambled cottage cheese

How to make nutritious Paneer Burji

[Scrambled Cottage Cheese]


Paneer or Cottage cheese is one of the most loved ingredients in India. It packed with protein and is healthy. Cottage cheese can be used in a variety of dishes & cuisines. This is a paneer burji recipe which literally translates to scrambled cottage cheese.

This is a famous Mumbai street food served with the iconic Ladi pav (soft bread). This is a simple recipe. But you can add your own spin by changing the spices or adding whatever vegetables you like. You can add this as a filling in any bread you like.

For all the non-Indians head over to an Indian grocery store and you will all the spices and cottage cheese.

Prep Time: 20minutes
Cook time: 15-20minutes
Yield: For 2 persons.

Paneer Burji Ingredients


  • 2 cups / 200 gms – Paneer (grated)
  • 1 – Red onions (chopped) medium size
  • 1-2 – Tomatoes (chopped) medium size
  • 2 – Green chillies (chopped)
  • 2 Tbsp – Oil
  • 1 tsp – Salt (Or as per taste)


  • 1 tsp – Rai (mustard) seeds
  • 1 tsp – Jeera (Cumin) seeds
  • 1 tsp – Haldi (Turmeric) powder
  • 1 tsp – Chilli powder
  • 1 tbsp – Kanda salun masala (onion garlic spice) OR 1 tbsp garlic paste.
  • 1 tsp – Chaat Masala (a blend of spices with black salt, it’s sweet, tangy in flavour)


  • Finely chopped fresh coriander leaves
  • Lemon wedges

Paneer Burji – Instructions:

  1. Heat oil in a heavy bottom pan/ kadhai.
  2. Add mustard seeds, cumin seeds, chopped green chillies and sauté it for a couple of secs. [If you are using garlic paste add it now.]
  3. Add chopped onions and cook them on low to medium flame.
  4. Once onion softens, add the chopped tomatoes, turmeric powder, chilli powder, kanda salun masala. Mix well
  5. Once the tomatoes have softened & you see little oil in the pan add the grated paneer. Mix well. Cover and let it simmer on low flame.
  6. After 2-3 minutes add salt & chaat masala. Mix well.
  7. Garnish with chopped coriander leaves. Drizzle juice of 1 lemon wedge before serving.
  8. Enjoy it hot with whatever bread you like. You can even use any type of Indian flat-breads.


Paneer Burji
You can view the video here:

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How to Make Maharashtrian Thalipeeth

How to Make Maharashtrian Thalipeeth

How to make authentic Maharashtrian Thalipeeth Recipe


It is strange how I fell in love with this scrumptious dish! My Bengali husband loves Maharashtrian food and thalipeeth is one of his favourites. I ate it more post marriage which is a shame considering I am a Marathi mulgi! But glad that I enjoy the piping hot thalipeeth now.
Thalipeeth packs a punch. It’s the Bhajani flour which gives it a bold flavour. Bhajani is a beautiful blend of multiple grains and pluses. It a mix of bajri (millet), jawari (sorghum), rice, whole wheat, white & black urad dal (black gram), moong dal (green gram), thick poha & some spices. These grains & pluses are carefully roasted and mixed in right proportions. It is not a complicated process to make it, but tedious one to get the roast & mix correctly.
I have used many readymade bhajani flours, but I struck gold when I tasted my cousin Mousami’s recipe. So now I simply get some from her! Cousins are blessing in disguise.

Here is a step by step process for making authentic Maharashtrian bhajaniche thalipeeth:

Prep Time:20 minutes
Cook time: 5 minutes
Yield: 6 medium size

Thalipeeth Ingredients:

  • 2 Cups – Bhajani Flour
  • 1 Tsp – Chilli Powder (finely chopped green chillies can be used too)
  • 1/4th Tsp – Tumeric Powder
  • 1 Tbsp – Goda Masala
  • Salt to taste
  • 1 – Medium size Onion finely chopped
  • 1/4 cup – Curd
  • bunch of finely chopped coriander leaves
  • 1 -2 tsp oil
  • Water for dough

Step by step instructions for thalipeeth:

  1. Add all spices & salt to bhajani flour and mix well.
  2. Add onion, green chillies (if using), coriander and curd. Mix well.
  3. Add water little by little to make a soft and slight sticky dough.
  4. Cover and keep the dough aside for 20 mins.
  5. On a rolling board place plastic sheet/aluminium foil and add a little oil to stop the dough from sticking.
  6. Keep a pan/ skillet to heat.
  7. Now take a medium size ball and start to gently flatten it on plastic sheet/ aluminium foil. It should be thicker than chappati but thinner than the parathas. Make a hole in the centre.
  8. Add a little oil to the hot pan.
  9. Gently remove the thalipeeth from the sheet by flipping and place it on the hot pan.
  10. Cover and cook both sides on medium flame till brown spots show.
  11. Serve it hot with curd or butter.

You can watch the video too:


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Easy and Healthy Carrot Soup

Easy and Healthy Carrot Soup

Easy and Healthy Carrot Soup

easy healthy carrot soup
Rainy days! This weather made me lazy one the afternoon. It was already lunch time but no lunch! I started in my fridge to see what I can make to uplift my mood! Suddenly bright orange carrots caught my attention. This impromptu soup turned out delicious and definitely added sunshine to a dark and gloomy day!
It’s simple and quick and easy to make!! I am sure you will love it. Carrots soup can be made in different ways and this my rendition.

Prep Time:20 minutes
Cook time: 10 minutes
Yield: 2 person

INGREDIENTS for Carrot Soup

  • Large Carrots slices – 2 nos
  • Chopped Spring Onions – 2-3
  • Garlic minced – 2 to 3 cloves
  • Water – ½ cup
  • Olive Oil – 2 Tsp
  • Salt – as per taste
  • Pepper – as per taste

Step by Step process for carrot soup (images below):

  1. Boil the sliced carrots. It cooks faster if the carrots are cut. I used a pressure cooker with 2 whistles. easy healthy carrot soup
  2. Drain the carrots and puree them. I used my hand blender to puree it. You can use your standard mixer/blenders but allow the carrots to cool before you blend them.
  3. In a heavy bottom pan, add olive oil. Once the oil is hot, add minced garlic and spring onions. Sauté it for few minutes. easy healthy carrot soup
  4. Now add pureed carrot to it and mix well.
  5. Add ½ cup water to it. Use the left-over water in which carrots were boiled. You can more water if you don’t like your soup thick.
  6. Simmer for few minutes.easy healthy carrot soup
  7. Season with salt & pepper and serve hot. easy healthy carrot soup


Healthy Brown Rice with Vegetables

Healthy Brown Rice with Vegetables

Healthy Brown Rice with vegetables

Brown Rice Vegetables
I cooked this brown rice recipe with leftovers in my fridge one day. I was quite happy with the result. Many wonder how to cook brown rice? You would cook it as you would cook your normal white rice. I prefer the pressure cooker method as it’s quicker. But you can cook it over gas in a vessel, but this will take longer and more gas. You can cook it in the microwave too, but I haven’t tried it yet. Please use whatever vegetables you love. You can add paneer or tofu as well. This is brown rice healthy recipe, so haven’t used too much oil.

Prep Time:20 minutes
Cook time:20 minutes
Yield: 2 person


  • Brown Rice – 1 ½ cup
  • Mixed capsicum – 2 large nos
  • Zucchini – 2 nos
  • Onions – 2 nos
  • Brinjal/ Eggplant – 1 nos
  • Crushed Garlic – 2 to 3 big cloves
  • Parsley – a small bunch chopped finely
  • Walnuts – a handful
  • Salt & pepper – to taste
  • Chillies fresh/ flakes – as per taste (optional)
  • Italian mixed herbs – 1 to 2 tsp (optional)
  • Olive Oil – 2 to 3 Tbsp

Brown Rice Recipe:

  1. Wash the rice. I use 1 cup of brown rice to 1 ½ cup of water. Add some salt in rice & water and cook it in a pressure cooker it for 4-5 whistle. Time can vary for you, so it will take a little trial to get it right.
    UPDATE – Best way to cook brown rice is to cook it in a heavy bottom vessel with a lid on. So simply give the brown rice a good wash and with add water in 1:2 ratio. [ 1-part rice: 2-parts water]. Use a heavy bottom pan, add a little salt. Cover and cook for 15-20 mins approx.  
  2. You can also cook it in a heavy bottom vessel and cover it, but this will take a long time. You will have to keep a check on water too.  
  3. Once done it will nice and fluffy. Keep side.
  4. In a pan add oil. Once heated, add garlic. Sauté it for few seconds.
  5. Add onion and cook them it soft & translucent on medium flame.
  6. Add capsicums once onions are half done and sauté them on medium flame. I like a little bit in them, if you don’t like it then cook them completely.
  7. Add zucchini and eggplant/ brinjal once the capsicum is half done.
  8. Add salt, pepper, chillies & mixed herbs and mix well. Cover and let it cook on low – medium flame for 5 mins until the veggies are almost done.
  9. Add chopped parsley and cooked rice and mix well. Check for seasoning and adjust. Cover and let it cook on low flame for 5 -8 mins. This will ensure the rice takes all the flavours.
  10. While this is cooking, take the walnut and toast them. You can either do it in a hot pan over gas or give it 2 mins in 150° C preheated oven.
  11. Now comes the best part, EATING! But remember you can present this simple & humble dish nicely.
  12. I used a ring and press the prepared rice in it. Garnished it with toasted walnuts and parsley.

You can also watch the video:

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