Paneer Bhurjii

Paneer, as I always say is important in our diet. We should try that we can eat paneer atleast once a week. When I have enough time in hand, paneer butter masala, or matar paneer or paneer tortilla wraps is my choice. However when time is less and something delicious and quick is to be made then Paneer Bhurjii, Chilli Paneer is the choice.

This paneer bhurjii is nutritious as it contains veggies like capsicum and carrot. The amount of veggies can be altered as per the taste required. You can also add some peas to enrich the flavor. I have used kitchen king masala, which can be replaced by pav bhaji masala as well.

Here I come with very simple yet delicious recipe of paneer….



Paneer (Crumbled) – 250gms

Onion (chopped) – 1 medium

Tomato (Chopped) – 1 medium

Capsicum (chopped) – 1 small

Carrot (finely chopped – 1 small

Green Chillies (chopped) – 2nos.

Ginger Garlic paste – ¼ tsp

Salt – to taste

Red Chilli Powder – ½ tsp

Kitchen King Masala – 1tsp

Turmeric powder – ¼ tsp

Coriander Powder – 1 tsp

Coriander – few chopped




  • Heat oil in a kadai and add onions and green chillies and fry until the onions turns transparent.
  • Add ginger-garlic paste and sauté.
  • Add capsicum and carrot. Saute till half cooked.
  • Add tomatoes and saute until it becomes slightly mushy.
  • Now add all the masalas. Saute for a while.
  • Add crumbled paneer and salt and saute for few minutes. The mixture should be moist and not dry.
  • Garnish with chopped coriander and lemon.

Serve it hot with Roasted Butter Pao , Toasted Butter Bread or with Plain Roti, Naans.

If you like our recipe leave a comment below. We would like to know your experiences as well. Or you can  follow us at Facebook, Twitter and Pinterest

Khasta Matar Kachorii

Today I am here with another recipe ‘Matar Kachori’. My husband recently got a job change and we shifted from Mumbai to Rajasthan. Kachoris are important ingredient of rajasthani cuisine. I was going through a food blog where I saw the recipe for Matar Kachori and instantly tried it….:-)


Here we go,


For Cover:

  • All purpose flour (Maida) – ½ cup
  • Wheat Flour – ½  cup
  • Semolina (Rawa) –  ¼ cup
  • Oil – 1 tsp
  • Salt – to taste
  • Water – 1 cup

For Stuffing:

  • Green Peas (boiled and semi mashed)  – 1 cup
  • Ginger Paste – ½ tsp
  • Green Chilli – 1 small
  • Red Chilli Powder – ¼  tsp
  • Turmeric Powder – ¼  tsp
  • Coriander Powder – ¼  tsp
  • Fennel Powder –  ¼  tsp
  • Chaat Masala – ½ tsp
  • Dry Mango Powder – ½ tsp
  • Cumin Seeds –  ½ tsp
  • Gram Flour – 2 tsp
  • Salt – To Taste



  1. Take a big bowl and sift the maida and wheat  flour. Add rawa, oil, salt and water. Knead into a tight dough. Cover with a damp cloth and keep it aside for half hour.
  2. Heat little oil, add cumin seeds. Add green chilli and ginger paste. Saute for a while and add mashed peas.
  3. Add all the dry spices and sauté for two minutes.
  4. Add gram flour and sauté for another minute.  Allow it to cool at room temperature.
  5. Make equal sized eight balls from the dough and Roll out one portion of the dough into a circle. Place one portion of the stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly.
  6. Heat Oil at medium flame for deep frying. Fry the kachoris till crisp and golden brown.


Serve hot with green chutney or tomato ketchup in morning or evening breakfast!!

This can also be used as side dish for lunch.



Our Introduction

Hello Everyone,

Thank you for visiting Rasoise!!

We are sisters who have started this food blog with the blessing from our three mothers. We have grown up hogging and enjoying the home made food cooked by our mom. She is a true punjabi marwari who brings life to each food recipe she will make.

Nancy, being the elder, picked up mom’s qualities really very soon. And have learned to cook under the wings of my momma dearest. She lives in Rajasthan with her family and is doing a full time job. However, I, Nidhi have learnt it as a necessity after being married. I am married in a Maharashtrian family. I worked in IT industry for almost 6years and resigned to serve my family. It is not that my mom-in-law does not cook. Instead she is such a great cook, that my husband’s expectation is sky-rocketed. I have learnt from previous mistake of not being trained under my mother’s wings, I am training under my mother-in-laws 😉

I am a learner while Nancy has an upper hand with learning’s from mom and her mother-in-law. It is a family blog where we all will try and put together our family recipes. The cooking for these recipes will be done at both Nancy’s and my kitchen. The blog will contain both vegetarian and non vegetarian recipes. Most of the vegetarian recipes come from Nancy’s kitchen and Non Vegetarian from my kitchen. We are also taking help from cookbooks and internet to present a good recipe. The recipes are presented in a simple way so that even bachelor’s can try recipes from our blog.

The content creation, photography, editing is done by Nancy and me. Posting of the recipes and IT related aspects of the blog is taken care by me.

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