✨Onion Pakora (Spicy onion fritters)😋😋 Tea time snack.

When it’s rainy & cold, best thing to do 🤗☺☺

Onion pakora is a popular tea time snack made by deep-frying onion slices in a gluten-free and vegan chickpea flour batter.

Onion pakora 😋😋

When it is rainy or cold, the best thing to do is to warm up with a cup of chai and a plate of piping hot pakora. Pakora (also called pakoda, pakodi or bhajji) can be made with almost anything. Potatoes, onions, most vegetables, paneer, chicken and even bread pakoras are very popular. The binding agent is chickpea flour or besan which makes these onion pakora naturally gluten-free and vegan.

There are a couple of ways to make pakora.There is no dearth of tea time snacks in Indian cuisine. These snacks can be an entire cuisine category on their own. From the bhajjis and vadas of South India to pakore and chaat from North India, the sheer variety of Indian tea time snacks will astound you. Most of these snacks are easy to make with just a few pantry staples.

ONION PAKORA {SPICED ONION FRITTERS – VEGAN, GF} – HAPPY&HARRIEDThe process of making onion pakora starts by slicing and salting the onions and letting them sit for a while. This makes the onions let out water and makes it softer and more pliable. Then when you add the flour, you will need very little water and the pakora turns out super crunchy on the outside and perfectly cooked inside.

Sliced onions 😁

I have been experimenting with cooking pakoras in an air fryer too and it works. It tastes slightly different from the deep-fried version of course, but if you are watching your calories, it is a good option. Just remember to spread out the onion fritters thinly when placing the batter in the air fryer bowl.

Ingredients :

Red onions – 2, medium-large
Salt – ½ tsp
Turmeric powder – ¼ tsp
Red chili powder – ½ – 1 tsp (as per taste)
Garam masala powder – ½ tsp
Green chilies – 2, finely chopped
Cilantro leaves – 1 tbsp, finely chopped
Chickpea flour – 1 cup, sifted
Rice flour – 2 tbsp, sifted
Water – as needed
Oil – for deep-frying

How to make :

Using your hands, mix them together, separating the onion slices with your fingers. Rest for at least 15 minutes to let the onions soften.
Add chickpea flour and rice flour to the onions and mix well. Add water, a little at a time, to make a thick batter. Taste and adjust seasoning.
Heat oil in a large, deep pan. Drop spoonfuls of batter into the hot oil. Fry pakora in medium heat, flipping them over to cook on all sides. Remove with a slotted spoon and place on paper towels to absorb excess oil.

Onion pakora (spicy onion fritter) served with hot chutney 😋😘

A good pakora needs a good condiment to go with it. Ketchup is always a crowd favorite, but I also like to make a tangy green chutney to go with it.

Onion pakora are also great as a side for a traditional Indian meal, I especially love pakora with rice and dal curry. If you have never tried it, you definitely should.

Served with hot chutney 😋😘

What’s your favourite tea time snack ?🤔

Let me know in the comments. Do try this easy pakora recipe and let me know how you like it.

I hope you like onion pakora ( spicy onion fritters)😋😋

Thanking you so much ☺😁😁🙏

Restaurants Style Homemade Paneer (cheese cube)Masala(Spicy) Tikka.😋😋😋

The best homemade paneer tikka masala recipe you’ll ever taste! It’s one of the popular restaurant style paneer recipes.

Paneer tikka is made with marinated paneer cubes, onions, and colorful peppers. After soaking up the flavors of the marinade, they are baked into the oven or grilled on the stovetop. Let’s go one step further and make delicious, flavorful, creamy Punjabi gravy masala. Then grilled tikka are added into the gravy and the dish called paneer tikka masala.

This simple paneer tikka masala is packed with flavor. Pan fry pieces of paneer until golden brown and then bathe them in a rich tomato sauce. The paneer tikka masala is so good that you’ll want to lick the bowl!

Paneer Tikka Masala Recipe – a simple vegetarian weeknight meal!

Now that tomatoes are in season, I want to cook with them all the time. They have robust flavor and add a lovely hue to your dishes. One of my favorite things to cook with tomatoes is chicken tikka masala. “Tikka” in Indian cuisine refers to pieces of meat or vegetables marinated in spices. “Masala” refers to blends of spices in paste or powder form. Chicken tikka masala, then, is a dish of cooked marinated chicken pieces that’s bathed in a rich tomato sauce.

In this recipe, I make a vegetarian version using paneer instead of chicken. Although I use a number of spices in this paneer tikka masala recipe, it is simple to cook. The paneer has a lovely flavorful crust on the outside, and it pair so well with the masala sauce.


Paneer tikka masala (spicy)

Vegetarian • Gluten free

1: Cilantro
1 tbsp: Coriander, ground
6 cloves: Garlic
3 tsp: Ginger
1: Onion, medium
4: Tomatoes

Pasta & grains
1: Basmati rice or jasmine rice, cooked

Baking & spices
1/2 tsp: Black pepper, freshly ground
1/4 tsp: Cayenne pepper
1 tsp: Garam masala
2 1/4 tsp: Kosher salt
3 tsp: Paprika
1: Red pepper flakes
2 tsp: Sugar
1/2 tsp: Turmeric

Oils & vinegars
5 tbsp: Safflower or canola oil

Nuts & seeds
1 tsp: Cumin

3 tbsp: Heavy cream
14 oz: Paneer
6 tbsp: Whole milk yogurt, plain

3/4 cup: Water

Preparation & Marination

1)We need thick yogurt (hung curd) for marination. Take the yogurt in a cheesecloth or muslin cloth or cotton handkerchief. Twist or tie lightly on top and keep it in a colander. Keep bowl underneath to collect the liquid. Keep it in the fridge for 1 hour and let the excess water drain out.

Water drain out

2)Then you will have really thick yogurt ready, take that in a bowl.

Thick yogurt

3)Add ginger paste, garlic paste, red chili powder, garam masala, kasoori methi, coriander powder, salt, and lemon juice.

4)Mix well.

5) Add paneer cubes, onions, and peppers.
paneer, onion and peppers in the marinade

Mix everything really well so all the marinade is coated well. Cover and let it marinate in the refrigerator for at least 45 minutes to 1 hour. More marination time does not hurt.

Grilling Paneer And Veggies (3 Methods):

Method 1: on the stovet kyap without skewers. Heat the nonstick pan on medium heat and add a generous amount of oil. Oil should coat the bottom of the pan. Once hot add marinated cubes in a single layer. You may need to do it in batches.
pan frying paneer and veggies

When paneer gets light golden color flip them and cook another side. Cook the veggies till they are 80% cooked. Remove them to a plate and keep it aside.

Fry in pan😋
Bake in oven

Method 2: )Bake in the oven. Preheat the oven 350 degrees F or 180 degrees C. Line a baking tray with aluminum foil for easy cleaning. Arrange the veggies and paneer on the skewer. Brush the generous amount of oil on all the sides and bake into the preheated oven for 10 minutes. Remove, flip them and apply oil. Again bake for 10-12 minutes.
grilled paneer tikka in the oven

Method 3: )on the stovetop with skewers. Arrange the cubes on the skewer. Depending on the size of the pan you may need to break the skewer in pieces. Heat the nonstick pan on medium heat, add some oil. Once hot, place the skewers and cook by flipping them till it becomes golden from all the sides. It takes around 2-3 minutes.
grilling paneer on the stove top

Grilling Paneer on the stove

How to make paneer (cube cheese) Masala (spicy) Tikka ?

1)Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.

2)Then add chopped onion and sprinkle some salt to speed up the process.

3)Let it get soft and light brown in color.

4)Add ginger paste and garlic paste

5)Mix and cook for a minute or till the raw smell of ginger garlic goes away.

6)Mix in the tomato puree.

7)Cook till all the moisture evaporates and oil starts to leave the sides of the pan. do stir in between.

8)Add cumin powder, coriander powder, red chili powder, and turmeric powder.

9)Mix and cook for a minute.

10)Add 1 cup of water and let the gravy come to a boil. and simmer for 4-5 minutes. Adjust the water quantity as per your liking gravy consistency.

11)Stir in garam masala and kasoori methi.

12)Add prepared tikka.

13)Mix well and simmer for 2-3 minutes.

Lastly, add cream.Mix well.

To give smokey flavor to the curry, follow this method. You can skip this if do not care for a smokey flavor. My veggies and paneer pieces were charred slightly, so I have skipped it.
Place a small bowl in the center of the pan.

Take a small piece of charcoal (natural lump charcoal) and heat up on open flame with the use of tongs. Heat it till it gets red hot.
Put the hot charcoal in a small bowl. Make sure charcoal is not touching the food.

Drizzle a ½ teaspoon of ghee over it and immediately the smoke will start to come out.
Immediately cover the pan and leave it for 5 minutes.
Then remove the charcoal and bowl. Paneer tikka masala is ready to serve.

Paneer(cube cheese) masala (spicy) Tikka😍😋

Making Paneer Tikka Masala Ahead Of Time:
If you are planning to make it for a large group and want to make it ahead of time then you can prepare the tikka and gravy beforehand and store them separately. At the time of serving reheat the gravy, add tikka and serve hot.

Served with rice and nan Chapati (bread)🍞

I hope you like it Paneer (cheese cube) masala (spicy)Tikka😋😋🙏🙏

Thanking you so much ☺😁🙏


Home made, Tandoori Paneer Tikka in Oven.😋😋

This is the best Tandoori Paneer Tikka in the oven you make at home same restaurant style teste ,but rosted in a home oven.
Making tandoori paneer tikka in the oven at home is serious business guys ,and I have made sure this recipe is fool proof before I decided to share it here honestly, I was little nervous because tandoori paneer tikka has gift the god like in our house we are picky about our tikkas and we don’t like to mess around,they have to be light, the paneer has to be soft each piece of tikka has to be flavored just right and that smokiness. we love so much.

Tandoori Paneer Tikka.
Just jn case you aren’t familiar with our favourite Tandoori Paneer tikka is Marinated skewers of paneer which are grilled in a super hot tandoor or traditional clay. Its spicy, juicy,light and slightly smoky.its like a vegetarian alternative to tandoori chicken,fish or prawn tikka.

Served with some veggies capsicum, onions and hot chutney 😋


Serves 2 people
Preparation Time – 4 to 5 hours or overnight
Grilling time – 20 – 30 minutes
Paneer – 150 grams (I used milky-mist paneer)
Capsicum – 1 (Big one)
Tomato – 2
Ginger-Garlic paste – 1 teaspoon
Thick curd / Yogurt – 1 cup (125 grams)
Tandoori masala powder – 2 teaspoons (Click here for home-made tandoori powder recipe)
Red chilli powder – 2 teaspoons
Salt – As per taste (less than 2 teaspoons)
Lemon juice – 2 teaspoons (Plus extra for drizzling)
Chat Masala – As required
Kasoori Methi / Dry Fenugreek leaves – 1 teaspoon
Oil – 1 teaspoon + As required (preferably mustard oil or sunflower oil)
Extras that you’ll need
Metal Skewers / Bamboo Skewers – 3 or 4
Baking tray
Aluminium foil (wrapper paper)

Preparation mathod:

Take a cup of thick curd and hang it on a muslin cloth for 30 minutes. This helps to remove excess water.
Take this thick curd in a bowl and add red chilli powder, tandoori masala powder, salt, ginger garlic paste, kasoori methi, 2 tsp lemon juice, 1 tsp oil and mix well. (If your mixture is runny add a teaspoon of besan flour or corn flour)
Set the above curd marinade aside.
Take paneer and wash in water (I used store bought paneer), then soak it in warm water for 2 minutes, remove from water and pat dry using a tissue. Now chop into squares or rectangular cubes and set aside.
Wash tomatoes and capsicum well in water and pat dry it. Chop the tomatoes into four halves, then using a knife chop off the ends so that it resembles a square. Slice off the seeds using knife and set aside. (Use the seed part for chutneys or making gravies; check the pic below to know how I sliced tomatoes into squares)

Similarly chop capsicum into halves and remove the seed part in the center and discard it. Chop into squares and set aside.
Peel onion and chop off the ends, then cut onion into four halves, you will get the square shape already!
Now mix the paneer, capsicum, onion and tomato pieces in the curd marinade. Mix gently with your fingers and see that the marinade gets spread on all the pieces well. Do not do this by force else the paneer pieces will break easily.
marinate paneer and veggies
After this set the marinated mix in refrigerator (not freezer) for 4 to 5 hours or overnight. I let the marinade undisturbed overnight, this makes the paneer really very flavvorful.
Remove from the refrigerator the following day or after 4 or 5 hours and set aside until it reaches room temperature.

Meanwhile line the baking tray with an aluminium foil and set aside.
Preheat oven (OTG) at 200° C (app. 400 degree Fahrenheit) for 10 minutes on grill mode. (i.e. heat the top rods alone)
Now insert the marinated vegetable and paneer pieces alternatively into the skewers carefully. Do not pack very tight. (If using bamboo skewers, soak the skewers in cold water for 10 to 15 minutes before use to avoid burning)
Now spread some oil over the packed skewers using a brush. (you wont be able to brush the oil smoothly just spread it across with the help of the brush, if you apply by force the marinade will come off, so be gentle while applying oil. do not pour too much oil)
When done place the skewers on the baking tray and place on the top rack inside the oven.
pack in skewers
Grill for 10 minutes (same mode, 200° C) then open and remove the tray using oven mitts or gloves. Turn the skewers carefully and brush some oil on this side.
Grill this side for another 10 minutes. Remove again and change sides grill for another 5 minutes.
Check if the paneer has got cooked, the onion, tomato and capsicum pieces will have shrunk by now.
Now remove from Oven (OTG). I wanted a more smoky flavor, just like the ones we get from a paneer tikka cooked in tandoor, so I showed the skewers over direct flame (high flame) for a few seconds using my gas stove. It gave a nice smoky punch and burnt effect to the tikkas. Do not show for long, else paneer will become over-burnt and rubbery.
bake paneer
Transfer the skewers to a serving plate and drizzle lemon juice over it. Sprinkle chat masala.
Serve along with some sliced onions and mint chutney!!

It gave a nice smoky punch and burnt effect to tikka

Super flavorful Paneer Tikka is now ready!! Serve hot with mint chutney!! Yum!!!!

I hope you like it home made panee tikka😋😋

Amritsari Fish Fry,🐠🐠😋

Punjab is mostly renowned for its obsession with kukkad. But did you know that Punjab also boasts of a fish delicacy that has had the locals hooked for centuries?

Punjab instantly directs a mind to the never ending list of delicious.😋

Punjab may not have a coastline but it is a land of five river and one gets the best variety of fish near amritsar.

Amritsari fish🐠 is an absolute favourite fish recipe from the city of ‘Amritsar’ in Punjab. Which comes in the northern part of India. It’s so famous in Punjab,that it can be found in any of local stall or the best of the hotels. Its popularity is similar to tandoori chicken. By now,you must have guessed that since the fish originated from that city,hence its named ‘Amritsari’ which literally means from amritsar.

Fry fish🐠

Amritsari fish 🐠 fry is a wonderful dry fish made with spicy masala that is coated over the fish.

Marinate the fish pieces with lemon juice,salt,red chilli powder.heeng, ajwain, ginger- garlic paste , besan , maida,turmeric powder . Now deep fry the fish.and sprinkle chat masala & serve it.😋😍

Ingredients :

  1. 350 grams Boneless fish.🐠
  2. 1 tablespoon Ginger paste.✨
  3. 1tablespoon Garlic paste.✨
  4. 1/4 tablespoon Coarsely crushed Ajwain/ Carom seeds.✨
  5. 1/2 tablespoon Roasted cumin seeds✨.
  6. 1/4 Besan (Chickpea flour) Gram flour.✨
  7. 3/4 tablespoon Home made tandoori masala😘✨.
  8. 2-3 tablespoon Beaten curd ( Yogurt)🍨.
  9. 4-6 tablespoon Club soda or Soda water.🍸
  10. 3 tablespoon (Mustard oil).🍯
  11. 1/4 teaspoon Red chilli powder.🌶️🌶️
  12. Salt to taste😘
  13. 1- 2 tablespoon Chat masala to sprinkle on top.✨

Recipe details:

Clean fish pieces

Add fish🐠 pieces and coat it well. Keep it aside for 30 minutes to an hour. Do not keep it for more then an hour because soda will loose its fizz and fish will not be that crunchy.

Deep fry in hot oil

Then heat oil in kadai pan♨️ and deep fry the fish🐠 pieces until golden brown in colour 😋.

Garnish with sliced onions and some lemon 🍋 juice 😋

Garnish with sliced onions, coriander leaves,🌿 and lemon 🍋 juice. Serve with chutney and sprinkle chat masala on the top.✨😋😋

Served with hot chutney😋😘
Fish fry 🤗

🤗 Looking for someone hassle party food,try this all time food, Amritsari fried Fish 🐠✨.

I hope you like this recipe ‘ Amritsari fried Fish 🐠. Thanking so much ✨✨

Non – Vegetarian. Punjabi food.

Punjab the land of fiver,the land of endless fields of greens,tipped with golden yellow flowers . The land which sufi poets like Baba Farid, Bulle shah and Warid shah.
Punjabi cuisine reflects an abundance of fruits and vegetables,milk and butter, wheat and a multitude of spices .A simple thali (large full plate) will have a combination at vegetables and lentils served with ghee or butter spread over plain roti (bread) traditionally meat dishes were prepared by men and women, specially in holidays or special occasions.punjab I mostly renowned for its obsession with kukkar. Punjab also famous for non vegetarian food

Amritsari chicken curry.

Amritsari chicken curry is an authentic punjabi dish,chiken is simply made in the unique amritsari gravy and flavored with fresh cream, butter and fresh tomatoes, also known as chicken makhani or murgh masala. this dish is s very famous recipe in the indian restaurents.
Chicken curry
Buttery chicken curry served with chapathi (bread).
Chicken curry
Buttery chicken curry served with chapathi ( Bread) and rice.
AmritsariChicken curry
This chicken curry spicy, tangy, sour and made in the unique amritsari gravy and flavored with fresh butter and cream . Amritsari chicken gravy is very famous cuisine dish in Punjab.

Punjabi food.

3 Dal Makhani – Punjab famous dal

Best enjoy with naan.This popular punjabi cuisine is loved by people of all age groups.it’s a rich dal and hence was made on special occasions only.
Black lentils are cooked with lot of butter and cream.
Makhani means “buttery” so for this recipe whole black lentils is cooked with a lot of butter and cream.making it a special dish.use white onion for that sweet and subtle flavour ,Red onion has a strong flavour Which effects the final taste of dal.Garnish dal Makhani with more cream and serve with a part of amul butter.
Dal Makhani garnish with more cream and serve with a lot of amul butter.
Along with urad sabut,rajma(kidney beans) are also often added to this dal .

4. Punjabi Kadhi

There are a lot of curry in North India. Cuisine that have their importance because of their taste and flavour.one such curry is Punjabi kadhi.
Which is thicker and creamer than the other versions of kadhi Like all the other verities,Punjabi kadhi is also prepared using thick and sour curd and besan.punjabi kadhi made with yogurt, Fenugreek seeds and chickpea flour (besan) . Enjoy this recipe with plain boil rice or chapati with ghee on top!
Punjabi Pkoda Kadhi
Punjabi Kadhi made with yogurt and besan(chickpea flour)
Enjoy this recipe with plain boil white rice or chapati.

5. Rajma Chawal

Rajma chawal is a delicious main course recipe. It contain good quality of carbohydrate and protein that can suit you taste.
This popular punjabi cuisine loved by people of all age groups.rajma chawal is perfect for a Sunday bunch or on a get together with family and friends.
It contain good quality of carbohydrate and protein.
This is a lightly spices, creamy and a delicious punjabi curry made with kidney beans, onion,tomatoes and spices This is my mom’s way of making truly restaurant style punjabi rajma chawal. Rajma chawal is a classic combination.
Rajma Chawal
This is a lightly, spiced,creamy and a delicious punjabi curry made with kidney beans (rajma),onion, tomatoes and spices.
Rajma is a popular vegetarian dish, originating from the indian subcontinent, consisting of red kidney beans (rajma) in a thick gravy with many Indian whole spices,and is usually served with chapathi,jeera rice or any indian bread.
Rajma chawal is a classic combination.

6. Chole Bhature – Punjabi food fiesta!

Chole is a dish originated initially in the northern part of the indian subcontinent.
Now this food ia famous invariably in northern India. While having hug following in Punjab with its own variant.is is a combination of chana masala and bhatura,a fried 🍞 bread made from maida.
Chole bhature made of chana masala and bhature a fried made from maida.
Chole bhature served with sliced onion salad with green chutney and lemon wedges.
Chole bhature is a combination of chana masala and bhature recipe traditionally a punjabi cuisine dish but hugely popular all over the world. This popular combination is ideally served for breakfast and lunch.
Punjabi chole bhature.
Bhatura is an Indian deep fried 🍞 bread made with all – purpose flour, salt and a leaving agent. chole bhature is a popular combo of us puffed fried bread (puri) served with a spicy chickpea (chole) curry . Most indians love this from Punjab & North Indian restaurant.


1 Sarso da saag, Makki di roti.

Sarso da saag it mostly served with fresh butter and lassi made with yogurt.

2 Tandoori Paneer Tikka in oven.

Paneer tikka roasted in a home oven.
  • Honestly,I was a little nervous because tandoori paneer tikka has guite the god like statey in our house we are picky about out tikkas and we don’t like to mess around,they have to be light, the paneer has to be soft,each piece of tikka has to be flavored just right and there should be char to lend that smokiness.we love so much.
Paneer tikka recipe- yogurt and spices marinated indian cottage cheese and veggies are grilled in oven.
  • This is the best Tandoori Paneer tikka in the oven.you”ll ever make at home.some restaurant style teste,but roasted in a home oven.
Paneer tikka , cubes of paneer, onion and bell peppers are marinated with spices and yogurt.
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