Raised Vegetable Garden

It's been a joy and truly a labor of love piecing our raised bed garden together. We learnt a lot from our last/first attempt at gardening and this time we were better planned.

The Best Pizza Dough

We got a bit tired of our whole wheat pizza dough I think we got too accustomed to it and decided it needed some tweaking.

US Road trips

We've made a few road trips around the US. There's a lot to see here and a lot of distance to cover. Here are some of our trips on the east coast.


Panama's carnival celebration in Panama City are supposed to be the second largest in the world. Enjoyed this big party with fantastic street food, dozens of stages and loud music blaring at every corner.


Canada has some of the most beautiful sceneries and landscapes. I hope to drive across to the West coast some day but till then here's a glimpse of Toronto and beyond.

Sunday, November 24, 2013

Savoury Pastries

Had our first snow fall this morning which really brought out the Christmas spirit at home. We started to polish up our baking skills. These savoury treats turned out pretty good! Will upload the recipe soon..

Savoury Pastries

Monday, November 11, 2013

Paneer Makhani Butter Masala

Paneer Makhani is one of the best Indian cottage cheese recipes out there. It also happens to be quite unhealthy as it's loaded with butter and cream. I ain't going to try and take that sheer happiness away in this recipe but will tilt the balance towards a healthier alternative. I started off with the humorous Vahchef's version and tailored it down. A word of caution, this is rather spicy given we don't tame it with cream. so reduce the chilli if you're not up to it.

Paneer Makhani Butter Masala

  • 4 cloves;
  • 2 onions;
  • 4 cardamom;
  • 3 bay leafs;
  • A can of diced tomatoes;
  • 1 tsp Kasuri methi;
  • 7 dried red chilli;
  • 3 fresh green chilli;
  • 400gm Paneer or more;
  • 50gm butter;
  • Salt to taste.

  • Chop onions fine and fry in  butter. You can do so directly in the open pressure cooker. 
  • Add in the red and green chilli.
  • Wrap the bay leaves, cloves and cardamom in a thin cotton cloth and place in.
  • Once the onions turn translucent add in the tomato and seal with the lid. 
  • Boil for 25 minutes approx 4-5 whistles.
  • Strain the clear broth into a cooking pot. Blend the remaining to the a pulp and add to the pot.
  • Dice the paneer into 2cm cubes and fry in butter till they have a nice crisp layer.
  • Bring the pot to a boil and add in fried paneer.
  • You may optionally add in some peas too if you like.
  • Serve with garlic naan.
For the original recipe you can watch Vahchef in action below