Tag Archive | vegetables

Paneer Pulao Using Veggie Biryani Masala

Paneer Pulao Using Veggie Biryani Masala

paneer pulao

Pulao is a complete satisfying and delicious dish to be enjoyed anytime of the day. Any kind of rice meal is my always go-to dish when I’m running short on time or running out of ideas on what to make for dinner. Rice is always comforting and especially if supplementary amount of vegetables are added to it, makes is fairly healthy.

I had come across a package of Suhana brand Vegetable Biryani Masala, when all of sudden the idea of making a mixed vegetable pulao with a hint of vegetable biryani masala and shallow fried marinated paneer cubes came to mind. We were actually planning to visit my family since it was my niece’s 10th birthday and what a better way to celebrate than to enjoy a variety of different dishes. With all that said and done ….I hopped right into it and created my exceptionally delicious, but completely scrumptious mouth-watering Paneer Pulao with a twist of Veggie Biryani Masala.


The special Suhana Veggie Biryani Masala Mix that I used in this pulao is exotic mix of aromatic spices dried garlic, onion, ginger, mint, red chili powder, bay leaf (taj patta), clove, black pepper, cumin, green cardamom and turmeric. The combination of spices used in this package can be overwhelming , but the blend of spices used is quite unique but it is advised that use spice mix proportionally as the taste can get intense.

One of the star ingredients used in making Paneer Pulao is it self Paneer. I used store-bought paneer in this recipe, but if your one to make it fresh then that works the best. Small cubed paneer marinated in a home-made yogurt mixture and then shallow fried till nice and golden brown makes the perfect topper on this rice dish. I also used a specialty Pakistani long grain rice which is used in making biryanis, these rice grains cook well and each grain separates leaving a nice and loose effect on the pulao. If you like using basmati rice, the that works great also.


This Paneer Pulao is a party pleaser, be sure to try it out at your next dinner party, potluck or just a nice family dinner. Pair up this Paneer Pulao with a nice simple chaas (buttermilk) or a simple cucumber raita for your next meal. This recipe serves up to 6-8 people for a typical dinner.


Paneer Pulao Using Veggie Biryani Masala

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Serving Size: 6-8

Paneer Pulao Using Veggie Biryani Masala


  • 2 cups – long grain biryani rice (basmati rice is fine); Wash and soak for 15-20 minutes
  • 2 tbsps. - Ghee
  • Bay leaf – couple of leafs
  • 2 tsps. - Jeera / cumin seeds
  • 1 - Large onion; thinly slices
  • 1 cup – mixed frozen vegetables (carrots, green peas, green beans)
  • 1- Red bell pepper; deseed chopped in to small cubes
  • 1 - Medium Potato; peeled and diced into small cubes
  • 400 gram Paneer; diced into small cubes
  • Salt to taste
  • 2 1/2 tsps. – Vegetable Biryani Masala
  • 2 tbsps. Garlic/Ginger Paste
  • 3 tbsps. - Oil
  • 1 tsp. + 2 tsp. - Red chilli powder
  • 1/2 tsp. - Turmeric
  • 1/4 tsp. -Yogurt
  • 2 tbsps. -Gram flour
  • 2 tsps
  • 2-3 tbsp. -Coriander leaves for garnishing


Marinate Paneer:

Into a bowl add 200 grams of diced paneer then add 1 tbsp. Oil, 1 tsp. red chili powder, turmeric, yogurt, 1/2 tsp. salt, gram flour. Mix well and keep aside for 30 minutes.

Heat 1 tbsp. oil in shallow fry pan. Remove the marinated paneer pieces with a slotted spoon. Drain off any excess marinade and slowly add to heated oil to shallow fry on medium flame until golden brown on all sides. Do not fry for too long, or they will burn and turn into a rubbery texture.

Pulao Steps:

In a large heavy bottomed pan, heat the ghee + 1 tbsp. Oil. Once hot add in jeera and let it splutter for 30 seconds, then add in garlic/ginger paste and sauté for another 30 seconds until raw aroma is gone. Add in sliced onions and sauté for another 1 minute till nice and pink. Add in Vegetable Biryani Masala, red chili powder, and salt to taste and 1 tbsp. of water give it all a good mix and cook for 1 minute again.

Once all spices combined together, add in mixed vegetables (carrots, green peas, green beans), potatoes, bell peppers and remaining cubed paneer pieces; mix and sauté for another 30 seconds


Now add in 4 cups of water. Cover and bring to a simmer. Add the rice, stir well, do a taste test and adjust salt and spices; once done cover and cook on a low flame for 10-12 minutes, until water is absorbed and rice is cooked.

Remove the cooked pulao in a large platter/plate. Arrange golden paneer pieces over the top. Garnish with fresh coriander.


Recipe has been somewhat adapted from Saffron Trail-Paneer Pulao; but changed up to suit my tastebuds.



paneer pulao



10 Delicious Diwali Dishes

Wishing every one a Happy Diwali and Happy New Year “Saal Mubarak” 


Deepawali – “Festival of Lights” An ancient Hindu festival to celebrate the triumph of light over dark and good over evil. This year Diwali will be celebrated on Wednesday November 11th, 2015, this is one of the most major holidays in India. Although, it’s not just celebrated in India it’s actually celebrated by millions all over the world.

No festival or celebration is complete without delicious food and sweets.  This Diwali and New Year’s be sure to check out these great 10 recipes that is guaranteed to please the whole family.

Diwali is celebrated in many different ways, but the most traditional ways that people celebrate is by lighting lamps and clay diyas, fireworks, music, decorations, delicious food and sweets. Rangoli patterns are decorated inside and outside created with colorful rice, sand and colorful flower petals. These colorful geometric rangoli designs are created for the entrance ways, living rooms or courtyards of houses that encourage and welcome the goddess Lakshmi Mata.

rangoli 2

Diwali is one of the most lavishing, fun, full of tradition, bright, colorful and exciting festivals celebrated around the world. I find Diwali to be very similar to the traditional holiday “Christmas” which is also celebrated by many around the world. Diwali is all about exchanging gifts and sweets, greeting friends, family and loved ones with Diwali wishes, indulging in lavishing festive meals, buying and wearing new clothing.

For some of us the next day after Diwali, is Gujarati New Years also known as “Bestu Varsha”, “Nutan Varsha”, “Padwa” and “Saal Mubarak”. We celebrate the year 2072 this year, Gujarati’s all over the world will celebrate this day to mark the beginning of a new year and put all their worries behind, forget the past and prepare to welcome the “New Beginning” of a new year.



No festival or celebration is complete without delicious food and sweets.  This Diwali and New Year’s be sure to check out these great 10 recipes that is guaranteed to please the whole family.

  1. Sooji Ka Halwa



2. Corn Flour Spinach Onion Pakora



3. Dal Dhokli



4. Dry Fruit Anjeer Kajoor Ladoo



5. Methi Muttar Malai Paneer



6. Mattar Tofu in White Gravy



7. Moong Dal Dhokla



8. Strawberry Rose Lassi



9. Methi Kela Na Bhajiya



10. Carrot Kheer – Gajar Dhoodh Pak



Wishing you all a very Happy Diwali and Prosperous New Year. 








Mast Mumbai Tawa Pulao

Mast Mumbai Tawa Pulao | Popular Mumbai Street food | Rice infused with Pav Bhaji flavors and Vegetables


Mumbai also known as “Bombay”, well-known for its fabulous outstanding delicious street food. It’s close to impossible to leave Mumbai without trying out street food prepared daily by millions of hawkers. In Mumbai food stalls are found anywhere and every where with the best tasting food to enjoy for breakfast, lunch or dinner. Mast Mumbai Tawa Pulao is just one of those dishes that is close to impossible to avoid, it’s completely infused with the flavors of another exceptional popular well-known dish Pav Bhaji.

This dish is traditionally made on a huge tawa, which is used by many street food vendors especially pav bhaji specialist. But, I’ve made this dish in my heavy bottom non-stick wok (kadhia) and the results are the same. This recipe also works well with leftover bhaji or rice. Simply mix all together and adjust spices to your liking and serve hot! 🙂


Mast Mumbai Tawa Pulao is a complete meal on its own. It’s made just like Pav Bhaji, but excluding the Pav (buns) and substituting it with rice and vegetables that don’t need to be pre-cooked or mashed, just cut into big chunks. Pav Bhaji is one of my all time favorite dishes, its super simple to make and the taste is superb. Mast Mumbai Tawa Pulao is just the same another superb dish that can be whipped up in no time.

Mumbai is a fast city so street food also needs to be prepared pretty fast! People on the go want food fast, ready but tasty and that’s exactly what this dish is all about. Onion and tomatoes sautéed in butter and oil till nice and soft, topped with ginger-garlic till raw aroma is gone, infused with different dry spices, then cooked with fresh vegetables and tossed into rice topped with freshly cut coriander leaves (cilantro) and green garlic.


I’ve made this dish several times and I’ve actually learned to make this dish watching Chef Harpal from the Sanjeev Kapoor Kitchen. It’s actually a copycat version, but it has some of my own added twist. This dish is very interesting, because not many people associate Pav Bhaji masala with rice, the combination is different, but trust me the taste is awesome.

The best part of this recipe is that any choice of vegetables can be used, or paneer can be added if your one that has little ones that like paneer. Some add ketchup to get the tanginess in the dish, but I avoid it cause I prefer to use fresh lime juice and lots and lots of fresh diced tomatoes. Mast Mumbai Tawa Pulao taste great when eaten on its own, but it also compliments well with plain yogurt, cucumber raita or mint raita and your choice of papad (papadum).


Mast Mumbai Tawa Pulao

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Serving Size: 4-5

Mast Mumbai Tawa Pulao

Popular Mast Mumbai Tawa Pulao a complete delish meal to enjoy anytime anywhere!


  • 1 ½ cups – Cooked Basmati Rice
  • 1 1/2 tbsp. - Oil
  • 1 tbsp. - Butter
  • 1 tsp.- cumin seed
  • ½ green capsicum diced into small cubes and de –seeded
  • ½ Red capsicum diced into small cubes and de –seeded
  • ½ cup-carrots diced into small cubes
  • ½ cup- green bean cut into small pieces
  • 2 medium sized potatoes peeled and cut into small cubes
  • ½ cup- green peas
  • 1 cup -cauliflower florets
  • ½ cup -water
  • 4 medium sized tomatoes
  • 1.5 tbsp.-ginger-garlic paste
  • ½ tbsps.-green chili paste
  • 2 onions finely chopped
  • 2 tbsps. - Pav bhaji masala MDH Pav Bhaji Masala or Everest Pav Bhaji Masala
  • 1 tbsp.-Kashmiri red chili powder or as required
  • 1 tsp.-red chili powder
  • A pinch of asafetida (hing)
  • 1 tsp.-turmeric powder
  • 1 tsp.-coriander powder
  • 1 tbsps.-Sugar
  • ½ cup-Fresh coriander leaves (cilantro)- finely chopped
  • 2 tbsp.- Fresh Green Garlic – finely chopped (optional)
  • Salt to taste


Take a heavy bottomed pan or tawa place on medium high heat. Add oil once hot add jeera (cumin) and asafetida sautéed for half a minute; add in onion and cook for 2 minutes until onions turn pinkish color. Keep stirring.

Add chopped tomatoes and ginger-garlic and green chili paste. Keep stirring and allow them to cook for 5 minutes until tomatoes are cooked and mushy and raw aroma of ginger/garlic is gone.

Now add in all the dry masalas: pav bhaji masala, Kashmiri red chili powder, turmeric powder, red chili powder, coriander powder, sugar and salt to taste. Combine all the masala and add in 2 tbsp. of water to avoid masala from burning. Let it cook for about 2 minutes. Stirring in between

Add in all vegetables to the onion/tomato mixture and mix it will till combined. Add in ½ cup water, cover and let it cook for 10 minutes or until vegetables are tender and cooked. Continuously stirring in between.

**This optional if you’re a health conscious avoid it, but add in a few small pieces of butter at this point.

Squeeze some lime juice (half lime) and mix together well. Add in cooked rice, freshly chopped coriander and green garlic and lightly give it a nice mix to combine rice with bhaji mixture. Let it cook for another 5 minutes on low heat. do a taste test and adjust spices accordingly

Mast Mumbai Tawa Pulao is ready serve it up with your favorite raita and Papad (papadum)


Use your choice of pav bhaji masala. ( I use Bharat brand which I brought from India) Some brands are easily found like MDH Pav Bhaji Masala or Everest Pav Bhaji Masala

If your a real health conscious person then you can avoid the butter. But this recipe taste great with the butter.




Double Cheese Toasted Coriander Chutney Sandwich

Desi Indian Style “Double Cheese Toasted Veggie Coriander Chutney Sandwich”


Who doesn’t love cheese? My love and passion for cheese is unconditional. It’s so delicious when it’s completely melted. Well if you’re thinking that this is just another ordinary sandwich. …will absolutely not! Because it’s got that Desi Indian style twist. First of all it’s made using healthy choice multi grain bread, with four different  super delicious cheese slices, Pepper Jack Monterey Jack with Jalapeño Peppers, Mild Cheddar, Swiss Cheese and Colby Jack Ripen Cheese. Freshly made coriander  (cilantro) Chutney with freshly sliced tomatoes, cucumbers and red onions seasoned with salt & pepper and toasted till nice and golden brown.


Sandwiches are my number one to go foods. They’re so versatile, enormous  topping ideas, countless choices of bread, delicious choices of home-made or store-bought spreads, different flavors of cheeses and completely optional to grill, toast, bake or eat just the way it is.

Many of us are on a tight schedule and have no time to prepare a healthy breakfast, lunch or dinner. That’s when these delicious sandwiches come in handy. A lot of my sandwiches are triggered to satisfy the little tummy 🙂 … Yes my little munchkins. I like to make sure that they are getting a healthy breakfast or lunch and an absolute filling dinner. All these sandwiches are a great idea for lunch box, tiffin box, picnic, brunch, gathering or simply a fast go to snack. Completely fresh and filling. Some of my other great sandwiches that are mouth-watering and filling Grilled Scrambled Tofu Veggie SandwichPaneer Bhurji Sandwich and Cucumber Cheese Chutney Sandwich.


That’s why it’s always great to have bread cheese and some veggies on hand. Green Coriander Chutney  that I’ve made here for this sandwich is also a great condiment to have ready in the fridge. This chutney has a fridge life of up to six days which is perfect. Chutneys are another great versatile condiment can be used in many different ways. Many other chutneys go great with sandwiches like Mint Coriander Chutney and Mumbai Style Green Chutney.

Corriander ChutneySandwiches can be prepared the night before or prepared fresh in the morning. Life has become so simple and easy for us that now we have all kinds of gadgets and equipment that make life simple and stress free. Sandwich toaster or Panini grills work great when making sandwiches. Prepare sandwich, set timer, place sandwich and close cover! Sandwich ready ! 🙂

Try it out ! My double cheese toasted veggie coriander chutney sandwich is guaranteed to satisfied the hungry tummy anytime.

Double Cheese Toasted Veggie Coriander Chutney Sandwich

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Serving Size: 2

Double Cheese Toasted Veggie Coriander Chutney Sandwich

Desi Indian Style toasted Double Cheese Veggie Sandwich with Green Coriander Chutney


  • 4 slices Multi-Grain Bread (white or whole wheat)
  • Tomato - thinly sliced in round rings
  • Cucumber - thinly sliced in round circles
  • Red Onion - thinly sliced in rings
  • 2 slices - Pepper Jack Monterey Jack with Jalapeño Peppers
  • 2 slices - Mild Cheddar Cheese
  • 2 slices - Colby Jack Ripen Cheese
  • 2 slices - Swiss Cheese
  • Salt to taste
  • Pepper to taste
  • Butter or Margarine to spread on slices of bread
  • Green Coriander Chutney ; click on link for full recipe


Take 2 slices of bread; on one side spread butter/margarine and other side "green coriander chutney"

Bread with the chutney on it; place 2 slices of cheese (use two different flavors) on top place few slices of tomato, than few cucumber and few slices of red onion rings. Sprinkle salt and pepper to you liking. (If you like mayonnaise add in now). Place the other 2 slices of cheese on top and cover with bread slice with butter/margarine on it.

Place sandwich on sandwich toaster/panini grill. Toast until nice golden brown.

Serve nice and warm with ketchup or your favorite sauce.


Any cheese of your choice can be used.

Any chutney you like can be used.

Toasting or Grilling is optional.

Any choice of bread can be used.


Hope you enjoy making sandwiches as much as I do. Do check out of my other recipes to enjoy; Grilled Scrambled Tofu Veggie SandwichPaneer Bhurji Sandwich, and Cucumber Cheese Chutney Sandwich

Let me know what you think, share your thoughts, comments and feedback with me. Your words are what keeps me motivated. 🙂

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