Murg Kasuri

Our Guest Chef of the week is Alifiyah Shabbir who is a passionate food lover and an advocate. Her recipe has been selected because of the way she has played around with the ingredients to come up with a flavourful dish which is tempting and well presented.  

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Tingle Your Taste Buds completes 5 glorious years

It feels like just yesterday when we had created our page and had posted our first recipe. When we look back on the past 5 years, we are so happy we had such a fulfilling journey which has been possible because of the love and support from all of you. Today, we are contributors on various coveted platforms and our story has been featured on news/media websites and newspapers. We have also been finalists in the “Best Food Blogger of the Year 2016” category at the recently held prestigious Orange Flower Awards.

Below is the link to our story as featured by “Women Of Courage”:

Below is the link to our story as featured on “The Better India”:

From Home Chef to Food Blogger, How I Helped My Mom Turn Her Love for Cooking Into a Profession

Below is the link to our story as featured on Daily Hindi Newspaper Amar Ujala:

We also had many exciting contests and other activities planned on our social media pages. As a part of those, the below Guest Chef recipe was submitted by Mandavi Jaiswal from Mumbai to mark our 5th anniversary celebrations. Check out this delicious Chocolate Chip Cookies recipe:

Mandavi Jaiswal_Chocolate Chip Cookies
Chocolate Chip Cookies by Mandavi Jaiswal

Vote for Us – Orange Flower Awards

We are happy and excited to share with our patrons that we are nominated for the prestigious Orange Flower Awards in the category of Best Food Blogger. The Orange Flower Awards recognize today’s digital creative superstars, and map the way forward for the future – where the digital revolution is heading, and how we, as individual agents of change, can be a part of it. To vote for us, please visit the below link and search for our names, “Anupama Dalmia” and “Usha Dalmia”, in the search box. Both our nominations will be listed and you need to register your vote through your Facebook login. (The email address to be entered while voting should be the one you use for Facebook)

It is your immense support that has helped us grow and we look forward to bring you lots more in the coming months.

While we are working on some interesting recipes to bring to your table soon, you can continue trying out all our existing recipes. As always, we will be eager to know your feedback. Below is the link to list of all the recipes on our website:

Recipes >>

Also check out our Tips & Tricks section:

Tips And Tricks



Quick Summer Recipes

The sweltering summers play havoc with our appetites and it becomes extremely hard to spend hours in the kitchen to cook meals. It’s only natural that this season we prefer to prepare simple, quick meals which are light on stomach and leave us feeling refreshed. So this week we present to you quick summer recipes which are also healthy. These recipes incorporate all the nutritious ingredients like curd, rice, wheat and a variety of vegetables. Do try these quick summer recipes, even in combination if you wish to, for an effortless, rejuvenating and wholesome meal.

Below are the links to the recipes:

Vegetable Fried Rice
Vegetable Fried Rice
Beetroot Paratha
Beetroot Paratha
Papaya Raita
Papaya Raita
Pudina Raita
Pudina Raita

How to make Paneer

Paneer is fresh cheese made from curdled milk and is very commonly used all over India. It is also called cottage cheese and chhena. In this post, we would like to explain how to make Paneer. This is the process we follow, however you will come across different methods on this with slight variations when you search on Internet.


  • Milk – 1 litre
  • Curd – 1.25 cups (Curd can be of any consistency)

Preparation Time: 10-15 mins.


  1. Depending on the type of milk (low fat, toned, full cream, etc.), the paneer quantity obtained and time taken for milk to curdle will vary.
  2. Many people use lemon juice or white vinegar to curdle the milk. Personally, after trying all the methods we found that the paneer obtained by using curd is softest and of smooth consistency. But, if you do not want to use curd, you can use white vinegar or lemon juice.


Bring the milk to a boil in a large container and then turn the heat to lowest setting.

Now, add little bit curd and sprinkle few drops of water to the milk, and let the heat remain on low flame throughout.

Keep adding little curd at regular intervals (not all at once).

Once in a while, gently stir once so that the milk does not stick to the vessel. Do NOT stir vigorously or frequently.

Slowly, the milk will begin to curdle and once all the water separates from the cheese/paneer completely, stop adding curd.

Switch off the heat and drain the water well from the container using a muslin cloth (if you want in cube form) or any strainer (if you want in crumbled form). Do not throw this water as it very nutritious. It is called whey and it is very rich in proteins. When cooled, you can store it in refrigerator upto 2-3 days and use it to cook rice or knead dough.

If you want the paneer in cube form, place it in centre of muslin cloth and fold cloth from all sides roughly into a thick rectangular shape. Put some heavy weight over it and leave it for couple of hours for it to set properly. However, if you want the paneer in crumbled form, then just directly use the paneer strained using any strainer.

Below are the recipes of the paneer dishes from our website:

Palak Paneer
Palak Paneer
Paneer Bhurji
Paneer Bhurji