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Kadai Paneer Recipe | Easy Paneer Recipes

Kadai Paneer Recipe
Kadai Paneer is a very popular side dish that is usually served with chapathis or rotis. It also happens to be a hot favorite with my kids to order when they head to a Restaurant.  Making restaurant style kadai paneer at home is not very difficult at all. In fact, kadai paneer is one of the easiest paneer recipe that you can make at home. It can either be made as a dry subzi or a semi gravy dish depending on your preferences. The masala needs to coat the paneer cubes well and the juices should have been absorbed well by the paneer to taste right.
You can serve kadai paneer both with chapathis and also with any pulao rice varieties as it make a very good lunch box preparation.

Kadai paneer

Kadai Paneer Recipe

Prep time: 10 mins  |  Cook time: 25 mins  |  Serves: 4
Recipe Cuisine: Indian  |  Recipe Category: Side dish, Main

kadai paneer recipe


  • Paneer Cubes (Cottage Cheese) – 1 cup
  • Onion, medium – 2
  • Tomato, large – 3
  • Capsicum (Bell pepper), big – 1
  • Ginger garlic paste – 1 tsp
  • Cinnamon – 1 inch stick
  • Cardamom – 2
  • Cloves – 2
  • Whole coriander seeds – 2 tsp
  • Whole dry red chilies – 2
  • Bay leaf – 1
  • Cumin seeds – 1 tsp
  • Red chili powder – 1 tsp
  • Turmeric powder – 1/8 tsp
  • Coriander leaves – 2 tbsp
  • Kasuri methi (Dried fenugreek leaves) – 2 tsp 
  • Salt – to taste
  • Oil or ghee – 2 tbsp


  1. I cut the paneer slab into triangle shapes instead of cubes. Chop the capsicum into big cubes and keep it ready. Chop the onion and tomatoes and keep it ready. How to make kadai paneer
  2. Heat a pan. Add cinnamon, cardamom, cloves, coriander seeds, red chilies and dry roast for 2 mins over low flame till the aroma arises. Take care not to burn them. Transfer to a plate and let it cool. Powder it fine and keep aside. How to make kadai paneer
  3. Heat a wide pan with either oil or ghee or a combination of both. Add cumin seeds and when it sizzles, add bay leaf, onions, ginger garlic paste and sauté over low flame will the onions turn pink.
  4. Now add tomato, a pinch of salt and sauté for 3-4 mins till the tomato turns mushy. How to make kadai paneer
  5. Now add capsicum, red chili powder, turmeric powder, salt, 1/4 cup water and mix well. Close the pan with a lid and cook for 2-3 minutes. By now the capsicum would have softened and the raw smell of the chili powder would be gone. How to make kadai paneer
  6. Now add the sliced or cubed paneer, coriander leaves, ground spice powder, mix well. How to make kadai paneer
  7. Sprinkle about 1/4 cup water, if the curry is thick. Close the pan with a lid, leaving a small gap and let it cook for 5-7 minutes over low flame. Switch off flame and add crushed methi leaves. Mix well and keep the pan closed with a lid till serving.
  8. Kadai Paneer is ready to be served with hot chapathis/rotis, phulkas or Naan.

Restaurant kadai Paneer


  1. Adjust the chilli powder according to your spice level.
  2. I was able to get hold of malai paneer that was so soft and moist, so added it as such. But you can also shallow fry the paneer cubes in either ghee or oil and then add it to the gravy.
  3. Cook over medium low flame for the spice powders to coat the paneer cubes well.

Paneer Capsicum Curry

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restaurant style Paneer Butter Masala

I’m sure you will also like this creamy, mildly spiced, restaurant style Paneer Butter Masala, which is a no onion, no garlic recipe, perfect when you are fasting (vrat) and not supposed to include onions and garlic in the diet.

Baby Potato Sambal Recipe | Baby Potatoes Recipes

Baby Potato Sambal Recipe
Sambal is basically a chili sauce based condiment that is very spicy and popular mostly in countries like Indonesia, Singapore, Philippines and only 2 years ago did I come to know that it is popular even in Sri Lanka and Netherlands. The basic sauce is very simple to make with much lesser ingredients that is used to add heat to a dish, be it vegetarian or a non vegetarian one. If you are looking for a simple and spicy potato roast recipe to go well with rice, look not further as this is the one for you.

Srilankan Sambal Recipe

I saw this recipe 2 years back in a TV channel’s food show in which they used the sauce to cook fish. I adapted it to my vegetarian palate after I made a few changes and have been making this recipe ever since. My kids love it very much as they love spicy, hot dishes very much and it is very easy to make and pack for school in their lunch box. This goes very well with rasam and curd rice and makes a wonderful comfort meal to be had on a rainy day.
So when we, The Avant Garde Cookies chose to visit our neighboring country, Sri Lanka this month, I first had no idea what to make and it was my elder one who reminded me of this one. I totally forgot its original name as we have come to call this recipe as the Urulai Kaara Roast in our home.

Potato Sambal

Baby Potato Sambal Recipe

Prep time: 5 mins  |  Cook time: 20 mins  |  Serves: 2
Cuisine: Sri Lankan  |  Category: Side dish


  • Baby Potatoes – 1/4 kgs
  • Whole Dry Red chilies – 6 to 7
  • Sambar Onions (shallots) – 5
  • Garlic pods – 5
  • White vinegar – 2 tsp
  • Salt – to taste
  • Oil – 2 tbsp


  1. Heat 1/4 cup water and soak the red chilies in it for 1/2 hour.
  2. Pressure cook baby potatoes, peel the skin and keep it aside.
  3. Grind together soaked red chilies, sambar onion (shallots), garlic pods, white vinegar and salt together to a smooth fine paste. Do not add water while grinding.
  4. Heat 2 tsp oil in a shallow frying pan. Add the peeled baby potatoes and sauté over low flame for 2 minutes. Keep shaking the pan and tossing well, so that the potatoes become golden brown and crisp all around.
  5. Add the ground paste to the potatoes and gently mix well with a fork. Cook over low flame, tossing and shaking the pan frequently, while adding the remaining oil from time to time for the ground paste to get cooked.
  6. After 10 – 15 minutes of cooking, the raw smell from the paste would have gone and it would have coated the potatoes well. Remove from fire.
  7. Serve hot with steaming rice and Rasam.

Baby Potato Sambal


  1. You can also make this with big potatoes but make sure that you slice them into thick pieces.
  2. Roasting the potatoes in the beginning will ensure that they do break and become mushy while cooking.
  3. Do not dump the entire oil in the beginning itself as it will make the spice paste to cook very early and will become crisp even before coating the potatoes. So add the oil in stages.
This is off to Avant Garde Cookies.

Mushroom Peas Pulao | Lunch Box Recipes

Easy Lunch box recipe using mushrooms and peas

Easy pulao recipes such as this Mushroom and Peas Pulao will make a fantastic lunch box recipe both for kids and office goers alike. Pack this pulao for your kids lunch box, I assure you that the lunch box will come back empty and they will be asking you to make it often as well.

As both the mushrooms and peas have high protein content and when combined and cooked along with rice, they will make a hearty wholesome meal by itself which is light on the stomach and yet filling. Along with Mushrooms and Peas, you can also add other vegetables to make it even more healthy.

Also this Mushroom and Peas Pilaf will make a wonderful main dish for any party. If you happen to be hosting one and  looking for an easy to make one pot meal, to have your guests enthralled, this is the one for you. Before you begin do check out how to clean mushrooms easily.

Pulao recipe using mushroom and peas
Few weeks back, a personnel from Dalmia Continental Pvt Ltd  wrote to me asking if I would like to sample  their newest introduction to the Indian market, Hudson Canola Oil.  As I happen to use their Leonardo Olive oil and know its quality, I readily agreed and the sample of 1 liter bottle was immediately delivered to my home in superbly packed condition.

I have read about canola oil being used as the most consumed vegetable oil in many households across the U.S and Canada when I go through many recipes of their origin. Canola oil promises lowest saturated (bad) fat, higher MUFA to reduce heart diseases, High Omega-3 and Omega 6 content, Zero trans fats and with highest smoking point this oil allows multiple re-use as well.

Upon using it, I found that the oil is not only neutral in flavor but also did not give any distinctive smell or taste to the dish. I’m fully satisfied that this oil is indeed perfect for Indian cooking and you can use it safely to prepare all kinds of Indian dishes involving various methods of cooking like deep frying, grilling, roasting etc.,

Vegetarian Party Menu Pulao recipes

Mushroom Peas Pulao Recipe

Prep time: 10 mins  |  Cook time: 20 mins  |  Serves: 4
Recipe Cuisine: Indian  |  Recipe Category: Main

Mushroom Peas Pulao Recipe


  • Mushrooms – 200 gms/1 carton
  • Peas, fresh – 300 gms
  • Rice – 2 cups/400 gms
  • Onion, medium – 2
  • Garlic – 5 pods
  • Ginger – 1 inch piece
  • Green Chillies – 2
  • Cardamom – 2
  • Cloves – 3
  • Cinnamon – 1 inch stick
  • Bay Leaf – 1
  • Red Chili powder – 1 tsp
  • Black pepper powder – 1/2 tsp
  • Garam Masala powder – 1 tsp
  • Water – 4 cups
  • Lemon juice – 1/2 tsp (optional)
  • Coriander leaves – 1 handful
  • Salt – to taste
  • Canola Oil – 4 tbsp


  1. Wash and soak the rice in water for 10-15 minutes.
  2. Meanwhile, chop the onions into julienne, grate both garlic and ginger and keep aside. Clean the mushrooms and quarter them. Slit the green chillies. Chop the coriander finely.
  3. Heat a Pressure cooker with oil. When warm add the whole spices like cardamom, bay leaf, cloves and cinnamon and sauté for a few seconds till the aroma arises.
  4. Now add the onion along with a pinch of salt and saute till it turns light brown in color.
  5. Now add the grated garlic and ginger and saute for a minute till you get the aroma. Now add the quartered mushrooms and cook further. The mushrooms will initially start leaving out water as they wilt and soften. Cook till the water let by them dries out and the mushrooms have become brown in color.
  6. Add the shelled out peas, slit green chilies, red chili powder, pepper powder, garam masala powder and mix well.
  7. Add soaked and drained rice, water, salt, chopped coriander and mix thoroughly. Close with the lid and cook over medium flame for 2 whistles and switch off stove.
  8. After the pressure releases completely, open the lid, sprinkle lemon juice (if using) and gently mix taking care not to break the rice. Garnish with more coriander leaves if preferred.
  9. Serve hot with any raita.
Easy pulao recipes


  1. 1. I have made the rice in a pressure cooker, but you can also make this in a deep sauce pan. If so, close the pan with a lid and cook over medium low flame for 20 minutes or till the water is fully absorbed, checking in between.
  2. You can also use Basmati rice in place of plain rice. If using dry peas, soak them for at least 3-4 hours before using.
  3. Pepper powder enhances the taste of Mushrooms. If you do not have replace it with chili powder itself. Make sure adjust the spice level according to your taste buds.
  4. You can also use mint leaves along with coriander leaves. But I personally feel that coriander works best  for this pulao.
  5. Adding lemon juice balances the flavor of the pulao and enhances the taste even more and also it helps in reducing the Acid Reflux some may feel, especially after eating spicy food.
kids lunch box recipes