Side Dishes for Rotis/Dosas/ Naan.

Restaurant Style Paneer Butter Masala ( Paneer/ Tofu cooked in silky rich tomato sauce).


Paneer Butter Masala is an all time favourite for all kids and adults alike and they never miss an opportunity to order it when they go to an Indian restaurant. Another favourite for my older daughter these days is the creamy Mughlai Malai Koftas!  These days we hardly ever go to Indian restaurants here in Dallas, as the dinner portions are really too much for us to handle. I still love the Panner Butter Masala at the Taj Chat House here in Plano. Whenever we feel we want to eat out at indian restaurant, but cant handle the heavy portions and the grease, I always go here . This version is of course my own, but liberally influenced by Master Chef Sanjeev Kapoor.


Paneer Cubes or Extra Firm Organic Tofu.

1 Large or 3 Small Sized  Red Onions.

2 Large Tomatoes.

1 1/2 Tsp Freshly grated ginger garlic zest/ paste.

1 Ripe Avocado.

6-8 Cashew Nuts.

1/3 Cup Milk + 1/3 Cup Milk.

2 Tsp Kasoori Methi.

1 1/2 Tsp Dhania Powder/ Coriander Powder.

1 1/2 Tsp Red Chilli Powder.

1/4 Tsp Sugar.

A pinch of turmeric.

Salt to taste.

Chopped Cilantro to garnish.


2 Tsp Butter.

2 Cloves.

1 Inch Cinnamon.

A pinch of  Ground Elaichi.

3-4 Whole Black Pepper.

2 Dried Red Chillies.


  • Heat a kadai with a spoon of butter and saute the onions until they turn a dull golden color. Grind the fried onions along with the tomatoes and one avocado to a smooth paste. You need not add water as the tomatoes help in providing the water content. Set aside.
  • Soak the cashews in a little warm milk. Add a few saffron strands if necessary and the sugar and grind to a smooth paste.
  • In case you are using frozen paneer, thaw and add it to hot water so it gets soft and spongy. If using extra firm tofu, drain from water and allow to dry for a couple minutes. If you have fresh panner, that you have made at home , use as is.
  • As I don’t prefer to eat tofu soft, I normally slice them in to loaves, smear lemon juice, red chilli powder and salt, and allow it to roast/ grill on a tava for a couple minutes, until there is a good sear. Remove and slice in to 1 inch pieces. Set aside.
  • Once again, heat up the wok, add a little oil/ butter and the whole masalas – cloves, cinnamon,cardamom powder, red chillies and couple whole black peppers. When its slightly roasted, add the ground onion tomato avoacado paste. (You could completely omit the avocados – they dont add any flavour only silly smooth texture and of course good fats! Avocados, due to their mono and polyunsaturated fat content, are a great substitution for foods  rich in saturated fat.)
  • Add the ginger garlic paste, red chilli powder, dhania powder, salt and turmeric and mix in well.
  • Allow the ground paste to cook until the raw smell is gone, and a little of the butter leaves the sides. This should take about ten mins or so.
  • Add the ground cashew paste and stir in well until the mixture loosens up a little.
  • If you need the gravy to be a little more runny, adjust by adding warm milk/ heavy cream/ Half & Half.
  • Crush the kasuri methi between your fingers and add it to the gravy.
  • Add the chopped panner/ tofu pieces to the gravy and mix it in.
  • Garnish with chopped cilantro and serve HOT with Jeera Pulav or Peas Pulav.


Cakes / Pastries / Cookies/ Bread/Muffins.

Eggless Princess Cookies with Rose bits and Jam hearts!


These Eggless Princess Cookies with Hearts of Strawberry Jam are really easy and an awesome addition to a valentine party at your kids school or a birthday party! These are easily flexible and can be turned around to create any cookie. WIth a dash of dried cranberries it gets a tart taste and looks so pretty. Add bits of orange zest and essence and some orange vegetable food colour to make a cookie for Halloween! Add bits of chocolate chips, peppermint barks, heath toffee bits and pllay around with it. Today I added rose essence and bits of rose petals for a refreshing change from the regular Eggless Choco Chip that I normally make for the kids. With some leftover dough I baked hearts and dunked half of each cookie in to melted chocolate. One dough – two cookies…Smart arent I??


2 1/4 Cup All Purpose Flour.

2 Sticks of Butter at room temperature.

1/2 Cup Powdered Sugar.

1/3 Cup Light Brown Sugar or White Sugar.

1/2 Tsp Baking Powder.

1 Tsp Vanilla Essence.

2 Tsp of Strawberry Jam.

1/4 Tsp Rose Essence. (Optional).

A pinch of salt.

Rose petals fresh/ dried crushed to little bits. (Optional)


  • Cream the sugar and the butter on medium speed on a stand mixer using the whip attachment. Once its incorporated add vanilla essence , rose essence and rose bits. You can add a few drops of Vegetable based food coloring. 
  • In a dry container add the flour, baking powder and salt and give it a quick mix with your spoon.
  • Slowly add the flour in to the mixing bowl and beat it in on low speed. Continue and finish all the flour. Loved the little specks of red in the dough!!
  • Remove from the mixing bowl and using your fingers, knead lightly to form a smooth flat disc. Wrap with cling film and refrigerate for about 30 mins.


  • Now there are loads of arguments on chilling cookie dough and whether it really adds to the flavour, texture and buttery taste. But I rarely plan ahead for a cookie.
  • When I decide to make a batch of cookies, I just go ahead and make it.  I did have some errands to run before rolling out the dough , so I thought hey why not?
  • Remove the dough from the refrigerator and If you find that its too hard, allow it to rest for a couple minutes until you get your stuff ready.
  • Spread the dough between two sheets of parchment paper and using a rolling pin, roll it in to 1 – 1 1/2 inch thickness.


  • Using a heart shaped cookie cutter, cut out perfect heart cookies and place them 1 inch apart on a lined cookie pan.
  • Take out remaining dough, shape them in to a ball, flatten them out again and re cut more heart shaped cookies. Continue until you exhaust most of the cookie dough. Feel free to sample the remaining dough!!
  • Using the back of a wooden spatula make a small little indentation in the centre of the heart cookie and fill with a small scoop of strawberry jam.
  • Preheat the oven to 325 F and place the cookies in the top rack.
  • Bake for 18 – 20 minutes until the cookies are cooked . Whats that? How to check if they are done?
  • Well, it varies with each type of cookies, but for this one, when you see that the cookie is firm and the ends and the bottom has a beautiful golden colour, its good to go!



  • I had some of the cookies which I did not fill with Strawberry Jam Heart, so I simply dunked half of the baked cookie into  a bowl of melted chocolate and sprinkled them with red coloured sugar sprinkles….Chocolate Better Half Cookies were soft, crumbly, decadent and extremely delicious!!!
Thai/ Vietnamese Cuisine

Fresh Spring Roll with Marinated Tofu & Veggies served with Peanut Dipping Sauce.


Fried Spring Rolls and Vegetable Cutlets were an all time favourite appetiser for all of us growing up. Every time we would go to a restaurant, it would be most definitely Vegetable Cutlets with a side of tomato ketchup. As more and more indo chinese restaurants opened up, Fried Spring Rolls would be the instant choice. More recently it has been steaming hot Vegetable Dumplings with a side of sweet spicy tomato dip. I have never actually tried a Fresh Spring Roll until recently and I must say there is no looking back. My husband`s profession takes him to various cities all over the United States where he gets to sample diverse cuisines and try out different dishes. On one such trip he brought back these from a tiny Vietnamese restaurant called Pho Dang, in Winooski Vermont. The spring rolls had rice sticks (vermicelli) cooked to perfection, on a bed of crisp lettuce, and long marinated and grilled tofu, mango all rolled in to one awesome roll. The dip was a peanut soy based served with a garnish of finely chopped peanuts. YUM! I have been playing it on my mind for quite some time now and after seeing many blog posts, and of course based on my own interpretation of the dish, sampled from the restaurants, I decided to make it at home for dinner and I must say it was very wholesome and delicious.

Ingredients for Tofu Marinade:

1 Pack Extra Firm Organic Tofu.

1/4 Cup Dark Soy Sauce.

1 Tsp Sugar.

1/2 Tsp Sriracha or Red Chilli Powder.

1/2 Tsp Garlic Powder.

1/4 Tsp Salt.

Ingredients for Peanut Hoisin Dipping Sauce:

2 Tbsp Oil.

1 Tsp Minced Garlic.

1/3 – 1/2 Cup Water.

1 – 11/2  Tbsp Heaped Sugar.

4 Tbsp Hoisin Sauce.

4 Tbsp Creamy Peanut Butter.

2 Tsp Sriracha or Chilli Garlic Sauce.

Crushed Peanuts to garnish.


10 Rice Paper Sheets.

1 Package of Rice Vermicelli.

10 large lettuce leaves.

Fresh Mango sliced in to thin long strips.

Fresh Cucumber peeled and sliced long.

Long Marinated Tofu slices. (Extra Firm Tofu)

20 – 25 Mint Leaves.

20 Stems of Cilantro.


  • First remove the tofu from the cover and drain all the water. Pat dry and allow to rest on a piece of tissue paper.
  • When completely dry, cut in to long, 1  inch wide strips.
  • Whisk all the ingredients for the marinade until they all come together and transfer to a shallow dish.
  • Place the tofu in the marinade and allow to sit for about 40 mins to 1 hour.

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  • Use a cast iron skillet or a grill or a tava, grease it a little and pan fry the tofu until its evenly cooked on all sides.
  • Slice the mango in to long pieces.
  • Cook the vermicelli / rice sticks as per instructions. Once done. drain and grease with a little oil. Place on a shallow bowl.
  • Keep your assembly line ready – Rice Paper, Vermicelli, Lettuce Leaves, Grilled Tofu, Sliced Mango, Sliced Cucumber, torn mint leaves and roughly chopped cilantro.
  • Take a large bowl filled with lukewarm water and keep ready.
  • Take a clean dry flat plate. Dip the rice paper in to the water to moisten and place on the plate. It will soften as you assemble the filling.
  • Place the lettuce on the rice paper base, add a little vermicelli over the lettuce, and arrange the mango, tofu, cilantro and mint over the vermicelli.
  • Moisten your hands, and start rolling tightly, tucking in the sides and rolling up until you get a sealed spring roll.
  • Arrange on a clean plate in a way that they don’t stick to each other.
  • Serve with Peanut Hoisin Dipping Sauce.


  • In a wok add about 2 tsp of oil and when its hot, add the grated/ minced garlic. When the garlic is sauteed well, add the water, sugar, hoisin sauce, creamy peanut butter ( I made my own from here), and Sriracha. Give it a couple quick whisks and remove from the stove.
  • Add a little more water/ soy sauce to adjust the consistency depending on your preference.
  • Garnish with finely chopped peanuts.



  1. Take care not to serve the fresh spring rolls too close to each other as they may stick to each other and tear.
  2. Any left over marinade sauce can be added to the dipping sauce for additional flavour.
  3. It`s best to be assembled right before serving as it retains its freshness and crunch.
  4. Do not refrigerate as the vermicelli and the rice paper would become chewy.