DAY 17 – Paneer Chili

A popular Indo- Chinese recipe, comprising cottage cheese chunks, stir fried with capsicum, onion and tantalizing Chinese sauces.

Whether served as a starter or a side dish, it will definitely leave a terrific taste on your palate. With a melt in the mouth feel, all the ethnic Chinese sauces with tango with the Indian flavor of the cottage cheese.

I have tried this dish quite often so I decided to share it with you all! This is definitely YUMMY IN THE TUMMY!!

I served it as an appetizer, but you can also serve it with fried rice and noodles as a side dish.



DAY 16 – Pani Puri

Who would miss out on this extravagant street food which is synonymous with the beaches of Mumbai?

However, this famous snack is popular in various other parts of the Indian subcontinent and also have different names. In East India, it is known as Phuchhka while in North India, it is called Golgappa, In Maharashtra,  it’s is called as Pani Puri While in Odisha it is known as GupChup .

The Indian puri is pressed by the thumb into one side to make a little opening, and then  stuffed with mashed potato mixture and topped with meetha chutney (tamarind sauce)  and drenched in green pani which provide a unique explosion of flavors in just one bite.

Taste the scrumptious, khatta, chatpata pani, to savor the crispiness of the puri, to experience the fireworks in the mouth – it’s almost sinful.


DAY 15 – Pasta La Vista

Eat Pasta. Run Fasta

Nothing like the contentment of digging into a bowl of  pasta for a succulent treat! Packed with flavors, there’s so much you could do with the much-loved Italian staple.

Penne means “quills” or “feathers” in Italian. This popular pasta complements many sauces, but pairs particularly well with chunky meat or vegetable, oil-based, or cream ones.

I have tried a lot of pasta recipes at home and they never fail to tickle my palate.

Today I worked out Penne in Arabiata sauce and Penne in Alfredo sauce.

Penne in Arabiata sauce

Pleasing pasta bursting with flavors of garlic, basil, oregano and red chili.


  1. Penne pasta                       1 cup
  2. Olive oil                             3 tbsp
  3. Onion                                1
  4. Garlic                                 5-6 cloves
  5. Red chili powder              2 tsp
  6. Dried oregano                   2 tbsp
  7. Salt                                     To taste
  8. Red and yellow bell peppers   1/2 cup
  9. Green capsicum                 1/4 cup
  10. Cheese                               10 gms

*Pre- preparation

1 Boil pasta until al dente.


  1. Heat the oil and saute the onions and garlic till slightly colored.
  2. Add in the bell peppers and capsicum. Cook until tender.
  3. Add the tomato puree and bring to a boil,  add salt, chili powder, oregano and boiled pasta.
  4.   Mix in the cheese.
  5. Serve hot.


Penne in Alfredo sauce

Loaded with cheese.


  1. Penne pasta                   1 cup
  2. Butter                              1 tbsp
  3. All purpose flour            2 tbsp
  4. Milk                                 1/2 cup
  5. Salt                                   To taste
  6. Crushed black pepper   1/2 tbsp
  7. Italian herb seasoning   1 tsp
  8. Sugar.                                 2 tsp
  9. Cheese                              1/4 cup



  1. Boil water in a sauce pan. Add the penne pasta and let it cook till al dente. Drain and cool.


  1. Heat butter in a saucepan, add all purpose flour. Sauté.
  2. Pour in milk gradually to avoid lumps. Keep the flame on low and continue stirring until the sauce thickens.
  3. Add salt and pepper and mix well.
  4. Tip in the cheese and mix well.
  5. Add the penne pasta and toss well.
  6. Serve hot.

DAY 14 – Gatte Ki Subji

Gatte ki sabji is an authentic Rajasthani delicacy.

Rajasthani cuisine offers some exotic and scrumptious combo meals and dishes that are sure to delight the taste buds of foodies.

The state of Rajasthan is famed for its rich, regal culture and heritage. The arid nature of the region, the extreme climatic conditions, scarcity of water and vegetation has witnessed the involvement of unique cooking styles and food habits of the natives that is noticeably different from other Indian cuisines.

Gatte basically means steamed dumplings. The dumplings are made out of gram flour and other spices and added to a spicy curd based gravy. It can be enjoyed with roti and/or rice.

Today, I learned how to make this lip – smacking dish.

Here’s the recipe.

Gatte Ki Sabji


-For gatta

1. Gram flour.       1 cup 

2. Salt.         To taste 

3. Chili powder.   1 tsp

4. Turmeric powder.    1/2 tsp

5. Cumin seeds.           1 tsp

6. Oil.        1 +1/2 tbsp

7. Water to kneed dough

Saunf.     Pinch 

-For gravy 

1. Yoghurt.   1/4 cup

2. Oil.     1 tbsp

3. Coriander powder   1/2 tsp

4. Chili powder.   1 tsp 

5. Turmeric powder.  1 tsp 


1. Take gram flour, salt, chili powder, turmeric powder, cumin seeds and oil and make a tough dough. 

2. Roll out into cylinders and steam Fot 10 mins. After it is steamed, cut into pieces. 

3. In a pan, heat oil , add yoghurt, chili powder, turmeric powder ,coriander powder and little water.Let it cook. 

4. Add the gatta and cook for 5 mins. 

5. Serve hot with roti or rice. 


DAY 13- Peri Peri Fries

Peri Peri in Swahili means Pepper Pepper!

In Spain and Portugal, the term traditionally referred to spicy sauces and chilli-based powders used in barbeques. However, over time, the term has become popular globally as a spice mix that is mixed with French fries.

The Peri Peri flavor gives a hot and tangy makeover to the French fries.

Peri – Peri Fries


-For masala

  1.  Salt                                                              1 tsp
  2.  Cinnamon powder                                     ½ tsp
  3.  Powdered Sugar                                        ½ tsp
  4. Ground dry Ginger                                     ½ tsp
  5.  Chili flakes                                                 3 tsp
  6.  Cayenne Pepper                                         2 tsp
  7. Red chili powder                                         1 tsp
  8.  Garlic powder                                             2 tsp
  9.  Oregano                                                       2 tsp

-Other ingredients

  1. Potato                                                          3
  2. Water                                                          For parboiling
  3. Salt
  4. Oil                                                                For deep frying


  1. In a mixing bowl, add all the ingredients and mix well until you get  a smooth powder texture.
  2. In a vessel, boil water.
  3. Cut potato in fingers and add in boiling water with some salt. Drain.
  4. Heat oil for frying.
  5. Fry fingers in a batch on medium flame until they turn golden brown.
  6. Remove. Toss with piri piri masala.
  7. Serve immediately.

DAY 12 – Zucchini Fritters

Zucchini is a summer squash. It has dark green skin and a white crisp flesh and a core of soft edible seeds. A favorite among low-carb dieters and anyone who wants to lose weight fast, Zucchini is high in water percentage,  low in calories, carbohydrates and sugars, but high in essential nutrients like potassium and antioxidants like vitamin C and vitamin A.

Zucchini fritters or in my native language Zucchini ke Pakore or Zucchini bhajia  turned out to be a scrumptious tea- time snack.

Story time 

My encounter with zucchini for the first time!!

Around six years ago, I was in the States at my uncle’s place. We decided to go to Olive Garden for dinner. Being an introvert, which I was back then, I didn’t want to place my own order. I read something very uncanny on the menu card Zucchini fritters – zoo-chi-nai (let’s face it, I didn’t know how to pronounce Zucchini back then) and I was like okay, this looks weird but I am going to try this. We placed the order and after a while the waitress placed it on our table.

“Bhajia!?” I was awestruck, something that was mysterious to read turned out to be bhajia! I was not understanding how to react, without any further thoughts, I picked up one fritter and  dunked it in my mouth, it tasted like cucumber with just salt. Nevertheless, it tasted good and I soon recovered the fact that both belong to the same family.

Since then, I’ve been wanting to make it at home. Here’s how I made it!


Zucchini Fritters



  1. Zucchini                         1 no.
  2. Gram flour/ besan         1/2 cup
  3. Salt                                  to taste
  4. Red chili powder           1 tsp
  5. Carrom seeds                 1/4 tsp
  6. Water                             To make the batter
  7. Oil                                   For deep frying


  1. Cut zucchini into rounds.
  2. To make the batter, in a bowl, mix flour, salt, red chili powder, carrom seeds and water. Make a semi – thick batter.
  3. Heat oil.
  4. Dip the zucchini slices in the batter and fry in hot oil until golden brown.
  5.  Serve hot.




DAY 11- Minty Cucumber Cooler

Happy Sunday folks!

Today, I tried an exciting juice made from cucumber and mint. The regular cucumber juice was made refreshing and surprising with mint, lemon, green chilies and honey.

Hydrate your skin, this Summer with this cooler!

Green chilies give this cooler a pungent flavor and honey adds sweetness and balances the spiciness of the chilies.

Cucumber has high water content that helps in keeping the body hydrated and the low calorie content makes it a great choice for a weight loss diet. It also revitalizes and rejuvenates the skin, reduces hairfall and reduces dark circles.

Chilies might be spicy and hot, but it also comes along with amazing health benefits. It is good for weight loss, prevents stomach cancer, keeps skin healthy and glowing and helps in keeping the eye pain away.

Mint as discussed earlier, helps relieve depression, nausea, headache and is an excellent breath freshener.

Honey has anti- bacterial and anti- fungal properties, it helps regulate blood sugar and prevents the risks of heart diseases.


Minty Cucumber Cooler



  1. Cucumber                           1
  2. Mint leaves                         6-7 sprigs
  3. Lemon juice                       1/2 lemon
  4. Salt                                       1 tsp
  5. Honey                                   1 tbsp
  6. Green chilly                         1
  7. Ice cubes                               4-5
  8. Water                                    If required


  1. In a mixture jar, add cucumber slices, mint leaves, lemon juice, salt, green chily rings and honey.
  2. Blend until smooth. Add water if it is lumpy.
  3. Strain it with a strainer.
  4. In the serving glass, add ice cubes and pour the juice.
  5. Garnish with cucumber slice.