Paneer Schezwan Frankie

Frankie, one of the quickest to make, and one loaded with flavors. If you are looking for something quick, yummy meal then this recipe is for you. these frankies are high in protein because of paneer. I always recollect the frankie i used to have at Shivaji Park; chicken, mutton and paneer etc were some of my favourites. The recipe i have shared is quick and easy to make..and delicious. Do share your reviews……


For naan:

½ tsp dry yeast

½ tsp sugar

3 tbsp warm water

1 cup plain flour

Salt to taste

1 tbsp yogurt

1 tbsp melted ghee/clarified butter

Lukewarm milk/water as needed


1-2 tbsp oil

1 chopped onion

½ cup ketchup

1 cup schezwan sauce

450 grams paneer

Chopped coriander

For Frankie Assembling:

1/2 sliced onion

4-5 slices cheese or grated cheese


Chop onion, coriander. Cut paneer into cubes or cylindricals.

 Yeast Mixture:

In a bowl, add yeast, sugar and warm water. Mix well

 In another bowl add flour, yogurt, yeast mixture, ghee/clarified butter and knead.

Add lukewarm water/milk as needed.


In a pan heat 1-2 tbsp oil. When oil is hot, add onion, sauet until onions are soft.

Add ½ cup ketchup, saute for a minute on medium flame.

Add 1 cup schezuan sauce, saute for a minute, add paneer cubes, cover with a lid and cook for 5-10 minutes or until paneer is soft.

Add chopped coriander, mix. remove in a bowl.


By now the dough must have doubled in size and soft. Make small balls and roll.

Heat tawa/Pan and cook naan on both sides. Place sliced/grated cheese, heat for a minute. Remove when cheese is melted.

On the naan, spread some prepared sauce and some paneer. Add some onion slices, some more cheese (lemon juice and chat masala optional), chopped coriander and roll.

Enjoy delicious Frankie at home…

Soya Manchurian

Soy chunks are made of soy flour and are the bi-products left out after extracting oil from the beans. They turn soft and spongy when submerged in warm or hot water. Also called Vegetarian meat as their nutritional value is similar to various kinds of meat. Soya chunks helps in boosting metabolism, muscle building and reduce the level of bad cholesterol in the body to name a few benefits. The recipe I have shared can be enjoyed as an appetizer or can be paired with fried rice. Try out the recipe and let me know your views…


500 grams Soy chunks

2 tbsp Soy Sauce

½ cup Schezwan sauce

2 bunch green onions

1 large onion chopped

3-4 green chillies sliced

2 tbsp ginger chopped

1 tbsp garlic chopped

Salt to taste

3 tbsp Oil


Soak Soya Chunks in hot water for 15-20 minutes

In a Kadhai/Wok heat oil when oil is hot, add ginger and garlic and saute for a minute on high flame.

Add green chillies, saute for a minute

Add onion and cook until they are soft

Add green onions and saute for a minute

Add soy sauce and mix. Add schezwan sauce and mix

Add soya chunks (squeeze all the water from the soya chunks) and cook. Sprinkle water add salt mix.

Place lid and cook until soy chunks are cooked. Adjust the seasonings.

It can be enjoyed as an appetizer or can be served with Fried Rice

Basa fillet stuffed with Prawns and Coconut

Mumbai is the home to the fishermen, who are the native residents of this beautiful city. Fish markets such as Citylight Fish Market (Opposite to the iconic Citylight theatre), BhaauchaDakka (most 5 star hotels and restaurants buy their stock from here, this place is total madness so if you want to buy from here be sure to reach by 4 am), Khar Dhanda Fish Market and Sasoon Docks are few of the well-known fish markets in Mumbai. As I grew up in Dadar, Citylight Fish Market is the one where my mom buys fish and it’s the go to place for all the fish lovers of Dadar. The recipe I have shared here is an inspiration from my mom’s recipe of Stuffed Pomfret fry.


2 Basa fillets

5-6 pieces of medium prawns

5 tbsp Semolina

1 tsp rice flour

2 tsp red chili powder

Salt to taste

100 ml Oil

1 tbsp fresh grated coconut

½ tsp turmeric powder

2 tsp coriander

1 green chili

1 tsp tamarind paste


Wash the basa fillets, clean and devein prawns.

Marinate the basa fillets with red chili powder, salt, turmeric (use half turmeric for basa and the rest for prawns) 1 tsp oil, tamarind paste and refrigerate for 5-6 hours.

In a blender add prawns, salt, turmeric, coconut and 2 tsp oil, green chili, coriander. Blend into a fine paste (add water if needed). In a pan add some oil and cook the prawn. Remove in a bowl and let it cool.

Remove the fillets from the fridge and place it on chopping board. Now place half the filling on the fillet (head side of the fish) and roll it towards the tail. In a bowl mix semolina and rice flour and coat the rolled fish.

Heat oil in the pan and fry the fish from all sides. Remove when fully cooked and serve with lemon and coriander leaves

Chicken Tandoori

Chicken Tandoori is also known “King of the Kebabs” one of the best-known Indian delicacy, succulent, soft dish made by roasting the marinated chicken. Tandoori gets its name from “Tandoor” a clay oven in which it is cooked. An interesting fact that clay ovens like Tandoor marked 3000 BC have been unearthed from Harappa. Former Soviet politician Nikita Khrushchev loved the dish and he even carried it to Moscow. The recognition of Chicken Tandoori led to various other variations like Chicken Tikka, Chicken Tikka Masala, Fish Tikka to name a few.

Marinating time: 8-24 hours         Cooking Temperature: 400 F      Cooking Time: 35-40 minutes


4 Whole Chicken Legs (drumsticks and thighs attached)

2 tbsp Oil

1 tsp cumin powder

1 tsp coriander powder

2 tsp garam masala powder

2 tsp ginger paste

2 tsp garlic paste

1 tsp turmeric powder

2 tsp lemon juice

200 grams yogurt

1 tsp cayenne

1 tbsp smoked paprika

1 tsp salt


De-skin chicken and make 4-5 slits so the marinade can penetrate inside.

In a bowl make margination with all the remaining ingredients, add chicken to the marinade and rub the marinade onto the chicken and into the slits of the chicken. Refrigerate for minimum 8 hours to 24 hours.

Preheat oven to 400 F. Line the tray with silver foil and grease the tray with some oil. Place the chicken on the tray and place in oven. Cook in oven for 35-40 mins or until done on both sides.

Serve with Naan, Basmati Rice and Mint chutney

Crispy Potato Wedges

Let’s make some spicy, tasty potato wedges today. Crispy and crunchy from outside and tender and spongy from inside, an easy solution when you are craving for potatoes. In this recipe I have marinated potatoes with oil, salt, pepper powder, onion powder, garlic powder, turmeric powder, red chilli powder or paprika powder etc. As these wedges are pan fried in olive oil, they are less oily than deep fried potato wedges you find elsewhere and, they are much healthier. They are usually served as a side with burgers, sandwiches etc., but also can be enjoyed on their own with aioli, ketchup, ranch and chipotle mayo etc.


2 Large Potatoes

3 tbsp.  Olive Oil

Salt to taste

1 tbsp. red chilli powder/ paprika

1 tsp pepper powder

1tsp onion powder

1 tsp garlic powder

A pinch of turmeric powder

Coriander for garnish


Wash potatoes of all the dirt and debris. Cut into wedges and place them in saltwater and leave it aside. This will make sure that potatoes don’t turn black and potatoes absorb salt and becomes tastier.

In a pan put enough water to cover potato wedges, add pinch of salt. When water starts to simmer add potato wedges and blanch for 2-3 mins then flip the potatoes and cook for another 2-3 mins. Make sure potatoes are half cooked, they will fully cook when you pan fry. Remove in a plate and cool (this will make the wedges more crispy)

In a bowl mix 2tblsp oil, salt, pepper powder, onion powder. Garlic powder, turmeric powder and red chilli powder or paprika powder. Marinate potatoes and leave aside for some time.

Heat a pan put remaining 1 tbsp. oil, when oil is hot place potato wedges. Cook for 3-4 minutes or until it makes a crispy coating and then flip and cook the other side until its crispy. Remove on a plate.

Garnish with Coriander and serve hot with Ketchup, Ranch and Garlic Mayonnaise