Corn with Paneer

Being a mom, I want to feed nutritious food to my child. After doing course of child nutrition I learned, every meal of child is very-very important, and we need to make it nutritious as well as tasty. As far I know my kid, she do not eat the food which she do not like it. 

All my friends and family knows my kid loves Paneer. I always make Paneer with some veggies, like Mutter-Paneer, Paneer- Shimla Mirch, Aloo Mutter Paneer and Palak Paneer. This time I wanted to try something new. And I came out with this recipe. Simple and Quick yet nutritious recipe.

We all like to eat good food, but we do not even give a thought about its nutrition. So, I would like you guys to know the nutrition points of this curry. After reading this facts, I am sure you will definitely want to give it a try. Enjoy....
  1. Corn is nutritious, providing fiber, which aids in digestion, plus folate, thiamin, phosphorus, vitamin C, and magnesium (about 10% of the daily value for each). The folic acid in corn is now known to be an important factor in preventing neural-tube birth defects. It's just as important in preventing heart disease, according to studies that show folic acid can prevent a buildup of homocysteine, an amino acid, in the body.

  1. Paneer is very light, easy to digest, and absolutely loved by kids. Its high on calcium, and thus
    helps in building strong teeth and bones. Paneer also has a health benefit of reducing the development of insulin resistance syndrome. This syndrome is associated with obesity,
    hypertension, glucose intolerance and Type 2 diabetes mellitus.

Ingredients for 4 people- 
Preparation Time - 10 minutes
Cooking time - 15 minutes
  1. Paneer - 1/2 block (200 gms)
  2. Corn - 1 cup ( frozen or fresh)
  3. Salt to taste
  4. Turmeric Powder - 1/2tsp
  5. Coriander Powder - 1/2 tsp
  6. Red Chilli Powder - 1/4 tsp or according to taste
  7. Cilantro Powder - 1 tsp
  8. Onion - 1/2 (big slices)
  9. Garlic - 4-5 pods
  10. Ginger - 1/2 inch
  11. Yogurt/Dahi - 1 bowl
  12. Heavy Cream - 1 tbsp
  13. Ghee/Oil - 1tbsp
  14. Cardamom - 2
  15. Cumin seeds- 1tsp
  16. Black Pepper-  4-5
  17. Cloves (laung) - 2-3
Directions - 
  • Blend Onion, garlic, ginger, cumin seeds, cloves, cardamom and black pepper together.
  • On the other side, heat a pan, add ghee/oil 1tbsp.
  • Add the blended mix in the oil, and stir on medium flame for 5 minutes.
  • Add all the spices except yogurt, heavy cream, paneer and corn.
  • Stir it, till all the spices are mixed properly.
  • After few minutes, this mixture will start leaving oil.
  • At this point, add yogurt, mix and then add 1 bowl of water.
  • And let it come to a boiling point.
  • Add paneer and corn, stir slowly, so that you do not break the paneers. 
  • Reduce the flame, cover and cook it for 5 more minutes.
  • Add cream, stir.
  • Your curry is ready to serve.
NOTE -  I keep the consistency of the curry completely depends on your liking. I prefer gravy little liquid. 

Methi Thepla

Methi Thepla - Read about it so many times, but never gave it a thought of making it at home. After moving to Noida, me and my mother, we use to go together for shopping. We love the Local market (Atta) of Noida. It's been 10 years now, but I still remember, our those amazing days. There was a shop of a lady, who use to sell homemade theplas, and we make it a point (every time), that we are going there. We use to enjoy it so much, and mostly with tea. We use to get 2-3 packets extra every time, and we are done with it in 4-5 days max. I loved it, but then after marriage It totally slipped from my mind. And now few days back, I saw it in a friend's timeline, "METHI THEPLA". So, here I am presenting you most amazing dish of Gujarat, which is very easy to make.

  1. 1cup whole wheat atta,
  2. 1/3 cup besan,
  3. Aijwain - 1tsp
  4. Haldi- 1/2tsp
  5. Red Chilli powder - 1/2tsp
  6. Hing- 1tsp
  7. Salt to taste
  8. Curd 
  9. Little milk

Directions - 
  • Mix all the ingredients to make a soft dough.
  • Use only curd for kneading and no water as curd will keep the thepla soft when it is cold. 
  • Make small balls and roll out into small chapati form n roast it on low flame with ghee/ oil..
  • I did it with Ghee and it turn out to be awesome. 
  • Enjoy it hot or cold in anyway you want. I like it cold and with tea.

Cheese Sandwich Bread Pakoda for Kids

Everyone has emergency in their lives. My emergency is mostly because of my Little one. This one I mean this sandwich, was developed in emergency. And I am glad my little one liked it. It is something different, and it tastes different too. This is yesterday morning's story. Hehehe, ya that's true every morning is a story at our house. So it goes like this. I got up 10 minutes late from my usual time. Thought do not have much time to cook for my little ones lunch so I can make an emergency lunch for her and that was butter and cheese sandwich. And I was all set, and woke her up. When she was only 15 minutes left to leave for bus and she asked me whats for lunch today. And I told her "Hey it's your favorite today." And when she got to know it's a butter and cheese sandwich, and she bluntly said,"No Mamma I don't want to take this today for lunch. Give me something else". 

Now, trying convincing her was a wastage of time, so the first thing I did was look around in the Kitchen. And then I saw Besan (gram flour) sitting on the shelf. Actually I was planning to make khadi in the lunch, so last night I took it out and kept in on the Kitchen Shelf. I immediately made the batter, switched on the stove with a pan and very little oil. By the time, it was heated my batter was ready, and I dipped the sandwich in besan batter and fried them. And, here you go my "Cheese Sandwich Bread Pakoda" was ready in less than 10 minutes. And we were ready to go.

Though it was made in an emergency, but it does taste too yummy. I did made it for myself second time and yes it is definitely something which I will recommend everyone to give it a try once for your child.

The recipe goes like this - 

Ingredients for 1 Cheese Sandwich Bread Pakoda - 
  1. Bread - 2 slice
  2. Cheese Slice - 1
  3. Butter to spread
  4. Besan (Gram flour) - 1 tbsp
  5. Suzi (semolina) - 1tsp
  6. Salt to taste
  7. Turmeric Powder- 1tsp
  8. Cumin Powder - 1tsp
  9. Cilantro dry leaves - 1tsp
  10. Oil - 1cup
Directions - 
  • Spread butter on one slice of bread. Add a slice of cheese and cover it with another slice of bread.
  • In a pan heat 1cup of oil.
  • Mean while, in a different bowl, add besan, suzi with salt, cumin powder and turmeric powder, mix properly with little amount of water, to make a smooth batter, no lumps and pouring consistency.
  • Dip the bread and fry on medium flame till the pakoda are light brown in color on either sides.
  • Take it out, let them cool down for 2 minutes( i didn't as I was running out of time) cut in triangular shape and serve or pack.

Soya Twist

Some people says Facebook is just wastage of time, but I say it is a wastage of time only if you are not utilizing the information in a correct way. So I learnt a recipe from a facebook friend or I should lots of recipes, but other recipes will come eventually by time. But today I am going to share one of the easiest recipe which you are gonna love it.
When I fist ate it I went crazy for it and the recipe is just so easy and cooking time is only maximum 10 minutes. What say???? Lets give it a try.
The recipe includes Soyabean/Nutrella. Many of you must be knowing it is a good source of protein and we should definitely include it in our meals. Now, I want to share some more good points of Soyabean/ Nutrella-

Complete Protein

Meat alternatives that come from soy beans are complete proteins. This means they have all the essential amino acids present. Amino acids are the building blocks that create protein. Protein is a macronutrient that the body needs in large amounts for cell repair, immune function and muscle growth. A 3.5-ounce serving of soya chunks contains over 54 grams of protein. This is more than the same serving size of meat and eggs. The recommended daily intake of protein is 56 grams for men and 46 grams for women.


What separates meat alternatives from actual meats is their carb contents. Regular meat is carb-free, but soya chunks contain a high amount. This is because they derive from beans, which are carb-containing foods. A 3.5-ounce serving of soya chunks contains just under 30 grams of carbs. The recommended intake of carbs for the average adult is 130 grams. Carbs are a primary source of fuel for the body. Athletes who train rigorously for an extended period of time need a higher amount to meet these demands. A daily intake of 250 grams is more optimal.


The calories in a food derive from protein, carbs and fat. Because soya chunks have only a negligible amount of fat, the calories come from the carbs and protein. A 3.5-ounce serving has about 336 calories. Based on a 2,000-calorie diet, this comprises about 18 percent of your total intake.


Iron is an electrolyte mineral needed for oxygen transport in the body. Being deficient in iron can lead to physical weakness, fatigue and a compromised immune system. Soya chunks have a very high concentration of iron. A 3.5-ounce serving contains just over 21 milligrams. Males aged 19 and older and females 51 and older need 8 milligrams a day. Women from 19 to 50 however, need 18 milligrams a day. One serving of the chunks provides more than 100 percent of the recommended daily intake for both genders.


Calcium is another electrolyte that helps strengthen bones and teeth and also aids in muscle contractions. Soya chunks contain over 530 milligrams of calcium per 3.5-ounce serving. The daily recommendation for this mineral is 1,000 milligrams for men 19 to 70 and women 19 to 50. Women aged 51 and older, and men aged 71 and older should get 1,200 milligrams a day.
Ingredients for 3 people:
  1. Soya Chunks - 2 cups  
  2. Capsicum - 3-4  
  3. Onion - 2  
  4. Soya Sauce - 2 tsp  
  5. Vinegar - 2 tsp  
  6. Tomato Ketchup - 2 tsp  
  7. Sesame Seeds - 1/2 tsp  
  8. Salt to taste  
  9. Red Chilli - 1/4 tsp  
  10. Oregano - 1/2 tsp 
  11. Oil - 2 tsp

Directions to prepare -
  • Wash soya chunks. Put 3 cups of water, 1 tspn of salt and soya chunks in a pressure cooker.  
  • After 2-3 whistles drain out extra water. Squeeze the chunks.   
  • Put oil in a pan saute onions and capsicum, after 5-6 minutes add soya chunks, red chilli, tomato sauce, soya sauce, vinegar, sesame, oregano, salt and mix it well.   
  • Keep it on high flame for 2 mins. Enjoy it with garlic bread of fried rice. Simple and healthy.

Potato mixture for filling with no onion and garlic

Navratri is one of the most important festival in India. I discussed about this festival in one of my post " Navratri Puja". It is celebrated differently in every part of India. Many worshipers believe in fasting for the all 9 days, and do not eat anything other than fruits and dairy products. But some worshipers like me, they eat one time food without onion and garlic, and in the rest of the time they eat fruits and dairy products. Now, my this recipe is for those people who restrain themselves from eating onions and garlic's for these 9 days of Navratri.

Enjoy your puja and  meal.

Ingredients - 
  1. Cabbage - 1 cup (chopped)
  2. Potato - 2 (big boiled)
  3. Green Chilli  - 1 (sliced)
  4. Rock Salt to taste
  5. Turmeric Powder - 1/2 tsp (optional)
  6. Cumin Seeds - 1 tsp
  7. Ghee - 1 tsp
Directions - 
  • Boil chopped cabbage in a pan for 5 minutes. Let it cool for few minutes, and remove the water by strainer.
  • In a pan, add ghee and when hot add cumin seeds and let it crackle.
  • Now, add the boiled cabbage and fry on medium flame for a while till it turns light golden color.
  • Add mashed potato, with salt and turmeric powder and mix properly.
  • Add 1/4 cup of water and stir on high flame.
  • All the water will be absorbed, leaving behind the potato mixture ready to be used in the Aloo Parantha, Potato Sandwich, Masala Dosa.
  • If you are making this mixture for filling in Parantha then do not add water just mix the ingredients on high flame and it will be ready.

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