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How many of you love cottage cheese ??? I am sure many of you . And yes today I am going to show you a yummy cottage cheese recipe . Cottage Cheese or Paneer ( as we Indians call it ) , is a cheese curd product. You can either prepare cottage cheese /paneer at home ( but the entire process is time consuming and tiring ), so i would advice you to buy them from the market ( easily available in any departmental store or even in any sweet shop ).  Now the recipe : preparation time : 10 mins cooking time : 30 mins servings : 2 to 3 ingredients : whole coriander seeds : 1 teaspoon ( optional ) onion : 3 ( medium ) tomato : 3 ( medium ) ginger : 1 inch garlic : 1whole ( about 15 pods ) coriander powder : 1 teaspoon cumin powder : 1 teaspoon red chilli powder : 1 teaspoon oil : 3 tablespoon salt to taste green chilli : 6 water : 1cup paneer : 400grams take a heavy bottomed pan / kadai and heat oil once hot , add the whole coriander seeds and let it splutter....

Its been quite sometime for not having updated anyting on my travel posts. Today I have decieded to update my travel posts. Like I said I was out on a vacation for the last couple of days, now when I am back I had to give you some info on these two amazing paces that I visited : Dalhousie & Amritsar.  In today's post  I will only deal with Dalhousie. A brief info on Dalhousie : Dalhousie is a hill station in Himachal Pradesh , India. Dalhousie, as the name suggests , was named after Lord Dalhousie who was the British Governor-General in India . Dalhousie was established in 1854 by the British Empire in India as a summer retreat. It is built on and around five hills. This lovely hill station is surrounded by snow capped peaks. Dalhousie is situated between 6,000 and 9,000 feet above sea level. How to reach Dalhouie : If in India , you can search for any train that goes via Pathankot / Chakki Bank.  Pathankot is at the meeting point of three states : Pu...

I took a few days off from blogging , as i was out on a vacation. But now i am back and back with a mouth watering recipe. This happens to be my comfort food. Its very easy to cook and yet delicious. Prawns are my favourite. I generally prepare this recipe with medium and large sized prawns. You can also prepare the same with shrimps. Preparation time : 5mins Cooking time : 45mins Servings : 2 All you need to have is : cleaned and washed prawns / shrimps (500 grams) poppy seeds (2 tablespoon ) mustard seeds ( 2 tablespoon ) turmeric powder (2 pinch ) greenchilli ( 4 ) salt to tast water ( 4 tablespoon ) Grind all the above in a grinder as shown in the pic : The texture of your paste should be like that in the pic. Now coat this paste well on each and every shrimp / prawn as in the pic , arranging them properly in a steel plated bowl with a tight lid to cover it. Before covering , garnish it with 4 more chillies and 1  tablespoon mustard oil...

Sorry Everybody !!! My fashion posts took a backseat as i got so engrossed updating my travel and recipe posts. I am so sorry for that. but then as it always goes " its never too late than never ". So as i promised to tag my husband this time and help me in carrying my shopping bags ( hope he never comes across this post ). But jokes apart, today i am going to explore colaba causeway. Colaba causeway , also known as Shahid Bhagat Singh road is a commercial street. Colaba causeway is very close to mumbai's gateway of india and taj mahal palace & tower. Its one of mumbai's popular place for street shopping. ( and my personal favourite ). Here you will find shops ranging from footwear, ethnic jewellery, apparels , antiques. This street also boasts of some amazing and oldest eateries in the city. And you would only be a fool if you don't try the restaurants and cafes out here. And i am not a fool that way. Since it was a holiday and we woke up late in t...

. Namastey !!!!! Today i will be showing you how to cook an authentic punjabi food in its easiest way !!! All punjabi aunties please do forgive me if i have made it too easy and not fulfilled all the criteria of its authentic cooking process. But this is the way i am . I try and make cooking as simple as possible. This dish is cooked almost every fortnight in all punjabi families. I have a fascination for punjabi food. I love its color , texture and its consistency neither too thin nor too thick. And i also have a punjabi influence in all my cooking as i grew up amidst them. I would here  like to mention the name of my moms closest friend mrs. neelam talwar kapoor whom i have seen cooking the most complex dishes with such ease and calmness right from my childhood that you will get to see little bit of punjabi touch in all my dishes ( even the way i prepare my tea ). Today i will be preparing mixed dal tadka , one of my favourite dish not only because of its flavour but al...