This week we are going to elevate your paneer / cottage cheese game with our very special ‘Paneer Dilruba’, literally translated to ‘Cottage Cheese Darling’.

This dish is made with roasting tomatoes and cashews together to form a yummy rich gravy which is infused with spices add to the richness of the soft cheese cubes.

  • Preparation Time: 10 Minutes
  • Cooking Time: 20 Minutes
  • Serves: 3-4

INGREDIENTS:

  • Paneer: 250 g
  • Oil: 2 Tbsp
  • Cashew nuts: 1/2 cup
  • Tomato, rough cut: 1
  • Cumin seeds: 1 tsp
  • Cloves: 1/2 tsp
  • Onion, finely chopped: 1/2 cup
  • Ginger + Garlic paste: 1 Tbsp
  • Turmeric powder: 1/2 tsp
  • Red Chilli powder: As per taste
  • Coriander powder: 1 tsp
  • Garam masala: 1/2 tsp
  • Milk + Water, equal portions: 1 cup
  • Salt to taste
  • Cream: 2 tbsp
  • *Water: As needed

For Garnish

  • Fresh Coriander, chopped: 2 Tbsp

METHOD:

Let’s make it together…
Preparation

Roast the cashews and the tomatoes with a little bit of oil in a frying pan until the tomatoes start to sweat. Do this for 3-4 minutes on a medium flame.

Allow the roasted cashews and tomatoes to cool before transferring the contents to a blender.

Blend the cashews and tomatoes into a fine orange paste*

*Add water is small quantities as needed.

For the Curry/Sauce

Heat oil in a saucepan and add the cumin seeds. Wait for the cumin seeds to start sizzling before adding cloves to the pan, cook the spices for a minute before adding the chopped onions.

Cook the chopped onions along with the cumin seeds and cloves until the onions are translucent.

Add the ginger and garlic paste to the pan and allow to cook for another minute or two before adding the roasted cashew nuts and tomato paste to the pan.

Mix the contents of the pan well and cook* for 2-3 minutes at a medium to low flame or until you see the oil floating on the surface of the pan.

The oil on the surface indicates that the paste mixture is cooked and now you can season it with spices., add the turmeric powder, red chilli powder, coriander powder and garam masala to the pan and stir well. Further cook for another 2-3 minutes for the dried masalas to be cooked through completely.

In a bowl, measure half a cup of water and half a cup of milk together. Pour this combination into the saucepan and simmer on a low flame until small bubbles form on the surface.

Add the paneer / cottage cheese to the pan and stir well to ensure that cubes are completely covered with the sauce.

Sprinkle salt to taste and cream and cook the contents on a low flame for 2-3 minutes more.

Garnish with fresh coriander and serve with butter naans and jeera rice.

*Water can be added as and when needed if you find that the sauce is sticking to the bottom of the pan. It can also be used to moderate the consistency of the sauce to your liking.


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World Food Day: How To Minimise Food Wastage

16th of October is celebrated as ‘World Food Day’. Why not celebrate it everyday? – This year, The World Food Programme was awarded the Nobel Peace Prize. In doing so the hunger parity around the world has been brought into focus, and Hunger has been identified as a human right violation. Read more on how you can minimise your food wastage.

Know your Mushrooms

Mushrooms are fungi that we consumer in so many delicious recipes. Know what mushrooms are good to consume and how to identify rotten mushrooms. Follow the link for more information…

Top Foods To Battle Them Rainy Blues

Know what to eat during which season and stay healthy all year round. Our bodies acclimatise internally during every natural season, to help our bodies adjust to the change more optimally it is important to consume fresh and seasonal produce, read more…

A decadent party starter, Doodh na puff is an easy-to-make parsi recipe. Packed with calcium and omega-3 this quick dessert is best enjoyed in winters.

  • Preparation Time: 5 minutes
  • Cooking Time: 10 minutes
  • Difficulty level: Beginner

INGREDIENTS:

  • Full fat milk: 1 litre
  • Sugar: 1 Tbsp
  • Green Cardamom Powder: 1 Tsp
  • Pistachios: 3-4, Sliced

METHOD:

Preheat your earthen pot on a low flame. Add milk and stir continuously. Bring milk to a boil and remove the pot from the heat. Let the milk settle down a little before turning the heat on again on a low flame and bringing the milk to boil again.

You have to repeat this process multiple times. You will observe the milk becoming foamy with every boiling repetition. When more than half the milk has foamed turn the heat off and let the milk simmer in the retained heat of the earthenware pot.

Add sugar and cardamom powder and stir till both dissolves in this creamy, foamy, frothy milk. Only spoon the milk froth in a glass (serve-ware). Enjoy this light dessert with a light garnish of chopped pistachios, almonds and a sprinkle of cardamom powder.

Relish this dessert both hot and cold.


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Here comes the rain Cuisine Canvas

HERE COMES THE RAIN!

Our body automatically internally adjusts to the external changes in the weather. This call’s for an adjustment to our diets seasonally to help our bodies accommodate these changes with ease. Read more to find out what you should and shouldn’t eat..

Chicken Kacchi Biryani Cuisine Canvas

Chicken Kacchi Biryani In Earthen Pot

This is a scrumptious and wholesome recipe that brings the best of both worlds together, the succulent chicken made along with fragrant savoury basmati rice. Read more for the complete recipe…

Mutton Kheema Roll with Cheese Cuisine Canvas

Mutton Kheema Rolls with Cheese

You’ve heard of the Kheema Samosa. Now try the Kheema Roll, this recipe is made by compactly rolling the spiced minced meat around cheese and deep fried to golden perfection. Read more…

Rich in protein and vitamins try this simple bake recipe either in the over or on the frying pan (if you don’t have an oven) and we promise you this will become your go to dish for every party.

  • Preparation Time: 10 Minutes
  • Baking Time: 20 Minutes
  • Serves: 3-4

Finally an easy to follow baking recipe for the Indian palette, if we can say so ourselves. This recipe is the result of in-house experimentation conducted in the kitchen laboratories of Cuisine Canvas. You need less than 10 ingredients for this yummy bake, moreover you can marinate it overnight and have it piping hot ready to serve in 30 mins.

This recipe would be a great fit for those looking to bulk up on their protein intake, the spices in this dish are perfectly blended to ensure every bite is as flavourful as the last.

INGREDIENTS:

  • Chicken, curry cut: 1 kg
  • Oil: 2 Tbsp
  • Salt to taste
  • Black Pepper powder: 1 tsp
  • Coriander powder: 2 tsp
  • Red Chilli powder to taste
  • Garlic cloves with skin: 8 to 10

METHOD:

Preparation
  • Preheat* the oven at 250 degree celsius for 15-20 mins.
  • Marinate the chicken with oil, salt, black pepper powder, coriander powder and red chilli powder in a baking tray with some garlic cloves. Leave it to marinate for a minimum of 20 minutes; maximum overnight to, maximise on the flavour.
Bake
  • When the chicken is ready to be baked, reduce the oven temperature to 200 degree celsius and pop the baking tray in the oven for 20 minutes first.
  • After the 20 minutes have elapsed check the chicken with a spoon to see if the meat is coming apart easily; if the chicken is not cooked as per your liking then turn the pieces over with tongs and pop the baking tray back in the oven for another 10 minutes at the same temperature.

Serve with a lemon wedge or dips of your liking.

Notes

*we do this to regularise the temperature inside the oven and the chicken cooks uniformly at a set temperature. If you skip this step then the chicken will take longer to cook and may be unevenly cooked in some places.


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Saffron and Rose Falooda Cuisine Canvas

Saffron And Rose Falooda | Ramadan Special

Creamy flavoured milk filled with vermicelli and layered with rich dry fruits and rose and/or saffron syrup. This is the ultimate Ramadan sweet milk dessert! Try some for yourself…

Palak Paneer Cuisine Canvas

Palak Paneer | Cottage Cheese In Spinach Puree

Golden yellow paneer nuggets surrounded by lush bottle green curry seasoned with spices and made rich with cream. This cottage cheese dish made in fresh spinach puree is not only a showstopper but also jam packed with nutrients. Best served for brunch, lunch or dinner.

Bowl of chana masala with flatbread Cuisine Canvas

Masala Chole (Chickpeas)

Masala chole/chickpeas is a quarantine friendly recipe, you only need to staples in your kitchen to prepare this dish. Chole aka Chickpeas is a superfood, this simple beige coloured bean is very prominent in asia and in India is it devoured in a variety of manner.

Chicken/Mutton Biryani is a soul food for many and especially in our Cuisine Canvas kitchen we love it with a serving of Bhurani or spiced curd. Rich in probiotics this accompaniment is a burst of flavours in the mouth.

  • Preparation Time: 5 minutes
  • Difficulty level: Beginner

INGREDIENTS:

Curd:  2 Cups

Ginger-Garlic Paste: 2 Tsp

Black Salt: 1/2 Tsp

Chilli Powder: 1/2 Tsp

Table Salt: As needed

METHOD:

Add ginger-garlic paste, black salt, chilli powder and salt to curd & whisk.

Strain the curd concoction using a muslin cloth following the same technique you would use to prepare hung curd.

Savour Bhurani with hot chicken or mutton biryani and kachumber.


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Golden Temple, Amritsar Cuisine Canvas

Baisakhi And The Tradition Of Langar

Get an understanding of what the festival of Baisakhi/Vaisakhi is and how it is celebrated. While also getting an insight into the Langars, the community kitchen operated at every Gurudwara, open to all religions and communities.

Eggs Sunny Side Up

Make the perfect Sunny Side Up egg, with the absolute very basic of ingredients. Such a filling and delicious recipe, yet oh so simple method cannot be found in all the realms. Read on for more…

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We are excited to bring you a super-indulgent cookie recipe from Kuwait. This fully loaded crumble cookie recipe is brought to you by Ms Rachel Lopez, an amateur cook and baker who enjoys cooking for her friends and family.

She is an enterprising, young lady who works as an office assistant-administrator and a part-time invigilator at the British council. Apart from her day job, she also exhibits her painting in art shows and exhibitions locally. When she is not working or painting, she plans, hosts events like baby showers and anniversaries. As if this wasn’t enough, she enjoys cooking and baking in her spare time.

  • Preparation Time: 20 Minutes 
  • Baking Time: 10 – 12 Minutes 
  • Serves: 10 – 12 

INGREDIENTS:

  • Butter: 1 Cup
  • Brown sugar: 1 Cup
  • Vanilla extract: 3 tsp
  • Egg, large: 1
  • Plain flour: 3 Cups
  • Cocoa powder: 3 Cups
  • Baking powder: 2 tsp
  • Dark chocolate chip cookies: 1 Cup
  • Peanut butter chips: 1 Cup
  • Marshmallows: 2 Cups
  • Milk: 2-3 Tbsp
  • Hershey’s Dark chocolate chopped: 2 Cups
  • Assorted chocolates and candies of your choice: 2 Cups

METHOD:

  • Preheat the oven at 180 degrees Celsius for 15 minutes.
  • In a saucepan, melt the butter, brown sugar and chocolate together over low heat till all the chocolate chunks have dissolved.
  • In a separate bowl, roughly combine the flour, baking powder and vanilla essence along with an egg. Top this off with the previously made chocolate mixture.
  • Add the cocoa powder to the bowl and mix well to form a grainy dough. To this add the milk; mix well again.
  • Now for the fun part, in a separate bowl mix together chocolates and candies of your choice and add the chocolate cookie dough to it along with the marshmallows as well as the chocolate chips. Mix it up to form a lumpy dough.
  • Line a baking tray with baking paper and keep aside.
  • Take one to two tbsp of dough in your hand and roll it into small balls. Place it on a baking tray pressing gently on the top to slightly flatten the ball. Remember to leave ample space in between each ball to have room for all to expand while baking.
  • Place the tray in the oven and bake at 180 degree Celsius for 10-12 minutes only.
  • Remove the tray from the oven and allow the cookies to rest before handling them.
  • Serve them with a warm glass of milk or have them as is.

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Indians call them french fries, but named whatever; these golden beauties are identified as the most popular munchies all around the world.

  • Prep Time : 15 minutes
  • Cook Time: 10 minutes
  • Servings: 6
  • Calories: 1600 (These are the Approximate Calories Per Person)

The cooking method you follow here will give you the perfect fries – crunchy, salty and golden yellow!

INGREDIENTS:

  • Oil: 100ml
  • Potatoes: Cut into 1/4 inch sticks (200g)
  • Salt to taste

METHOD:

  • Heat oil in a heavy bottomed pan over medium heat until the oil temperature reaches 325°F or 162.7°C. 
  • Fry the potatoes in small batches for 1-2 minutes so they don’t stick to each other while deep frying.
  • Remove the potatoes with a stainless steel strainer and drain on paper towels. Do this for all the cut potatoes sticks. 
  • Raise the temperature of the oil to 350°F or 176.6°C and fry the potatoes again. Fry for at least 5 mins or until the colour turns to a perfect golden yellow. Remove and drain excess oil on paper towels.
  • Season with salt to taste and serve with ketchup or mayonnaise.

For the perfect fresh fry, we suggest investing in a food thermometer. Also for the perfect golden colour you will have to fry the chips twice at different temperatures. This is the industry standard but you can do it as per your own convenience.

🌶️

This is a spiciness rating. Salt is the only seasoning added to this recipe. To up this recipe to your liking you can add a good sprinkling of pepper, herbs, red chilli flakes or other assorted condiments.


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Sheera | Gudi Padwa Special | Cuisine Canvas

Sheera | Gudi Padwa Special

Sheera is a savoury and sweet desert than can be whipped up in about 10 minutes with very basic ingredients to bring in the traditional Marathi New Year.

Lick this directly off the bowl or prepare it as a dip / chutney to accompany your tea-time snacks and finger foods. Personally we love to load our green smoothies with mint chutney to transform its texture and taste. Rich in fiber and probiotics it’s a snack as is.

  • Preparation Time: 5 minutes 
  • Cooking Time: 5 minutes 
  • Difficulty level: Beginner 

INGREDIENTS:

  • Chopped Coriander Leaves: 1/2 Cup 
  • Mint Leaves: 1/2 Cup
  • Green Chilli: 1 Whole
  • Yoghurt: 1/2 Cup
  • Salt: As per taste

METHOD:

A healthy accompaniments for finger foods and snacks
  • Add chopped coriander leaves, mint leaves and a green chilli to a blender to make a smooth paste.
  • Mix this green blend with yoghurt. Add salt as required.
  • Serve with hot fritters, kebabs and sandwiches. Stores well in the refrigerator for a week in an airtight container.

Quick Tip: Use this preparation as a quick marinade for chicken / paneer or tofu.


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Make this Eid extra special with these rich, flavourful dessert glasses of Sheer Khurma. This hand-me-down recipe is made just the way our grandmothers did it back in the day using earthenware! Enjoy this dessert guilt-free for it is packed with calcium, potassium, protein and omega-3.

  • Prep Time : 5 minutes
  • Cook Time: 10 mins
  • Difficulty Level: Beginner

INGREDIENTS:

  • Full fat Milk:  750ml
  • Sabja/ Basil Seeds: 1/3 Cup
  • Vermicelli: 1 Cup
  • Clarified Butter/ Ghee: 3 Tbsp
  • Chopped Cashews: 3 – 4 Tsp
  • Raisins: 3 – 4 Tsp
  • Thinly sliced Almonds: 3 Tsp
  • Thinly sliced Pistachios: 3 Tsp
  • Green Cardamom/Elaichi Powder: 1/2 tsp
  • Sugar: As needed

METHOD:

A sweet milk dessert made in earthenware
  • Preheat your earthen pot for half a minute on a low flame. Add milk and stir occasionally. Bring milk to a boil. You may observe the milk rise and become foamy. Let the milk simmer on a low flame for about 1/2 a minute. Add about 1/2 a cup of vermicelli and Sabja seeds. Stir the concoction and turn off the flame.
  • In a separate earthen wok roast chopped cashews and raisins as shown in the video for not more than 30 seconds. Keep it aside.
  • In the same wok add additional clarified butter to roast vermicelli till it turns soft and changes colour to a dark beige. Add almonds and pistachios and stir roast them for another 20 seconds.
  • Add the milk concoction to the wok of roasted vermicelli, almonds and pistachios. Add sugar as per preference with a dash of green cardamom/elaichi powder for flavour. Stir.
  • Mix roasted raisins and cashews in the prepared Sheer Khurma. Turn off the flame. Serve.

This delicacy is best enjoyed hot.


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