Crispy Honey Sriracha Paneer

I found this recipe on Pinterest and I liked the simplicity of it. I had a lot of paneer and I decided to try it instead of tofu. One of the things I noted was that the paneer required a lot more cornflour. I also found that it was easier to fry the paneer as a larger slice instead of cutting it into cubes at the beginning. I cut them into cubes after they were done and gave them a final toss in the pan with the sauce.

I had cooked some Basmati rice and it was nice with the paneer. It’s also ideal to use as a filling for wraps. The honey sriracha sauce is really delectable. The paneer is crispy on the outside and soft inside. I also toasted the sesame seeds before adding them to the paneer.


Paneer is made by coagulating the milk with lemon juice or yoghurt and the resulting cottage cheese can be used in a variety of ways. From appetizers to curries and even sweets, paneer is delicious and healthy. It is a staple food in many parts of India.

This dish can be prepared within 30 minutes and I guarantee you it’s going to be really popular as well. You can find the original recipe at .


PREP: 15 minutes COOK TIME: 20 minutes SERVES: 2


500 gms paneer, sliced

3 cloves garlic, minced

21/2 tbsp sriracha sauce

11/2 tbsp soy sauce

2 tbsp honey

11/2 tbsp rice vinegar

¼ cup cornstarch (for dusting)

½ cup vegetable oil

1 tsp sesame oil

2 tbsp sesame seeds

1 scallion, finely chopped (optional)


Stir fry the sesame seeds in a small pan until they are golden. Set aside.

Remove the paneer from the package and wipe it gently with a paper towel. Slice the paneer and dust the slices with the cornflour until they are evenly coated and set aside.

Whisk the sriracha, soy sauce, honey and rice vinegar in a bowl and set aside.

Heat the oil in a large pan and when the oil is really hot, add the paneer slices and fry on each side until golden brown. Cool and cut into bite sized cubes. Toss the paneer cubes in the sriracha sauce and cook for a further 3 minutes in the same pan. Turn the heat off and add the sesame oil and sesame seeds. Stir to coat the cubes well and serve garnished with the scallions.

Crispy Spring Rolls with Sweet Chilli Dip

There’s something so comforting about crunchy spring rolls filled with veggies and a sweet chilli dip to go with it. It’s delicious as appetizers or party finger food. The filling for these dainty spring rolls are quite easy to prepare. And the dipping sauce just takes a few minutes too.

You can use any vegetables that you have and also add some bean sprouts too. Just make sure everything is shredded and chopped finely.

I must mention here about Indo-Chinese cooking. If you visit a Chinese restaurant in India, you will be surprised at the amount of spices and chillies used. It is very different from the original Chinese cuisine. I have prepared the filling in the same manner.

You can also bake the spring rolls for a healthier option. This recipe is adapted from Vegetarian by Nicola Graimes.


PREP: 30 minutes COOK TIME: 20 minutes


¼ cup rice vermicelli noodles

2 tsp fresh ginger, grated finely

2 tsp fresh garlic, chopped finely

2 spring onions, chopped finely

50 gms carrots, shredded finely

50 gms purple cabbage, shredded finely

25 gms spinach, chopped finely

1 tbsp fresh coriander, chopped finely

1 tbsp fresh mint, chopped finely

2 tbsp light soy sauce

1 tbsp chilli sauce

1 tsp cornflour

1 tsp black pepper powder

Salt to taste

20-24 spring roll wrappers, each 5 inch square

2 tbsp flour

Vegetable oil

Dipping sauce

4 tbsp sugar

¼ cup rice vinegar

2 fresh red chillies, seeded and finely chopped


First make the dipping sauce. Place the sugar and vinegar in a small saucepan with 2 tablespoons water. Heat gently until the sugar dissolves, then boil rapidly until it forms a light syrup. Stir in the chillies and leave to cool thoroughly.

Soak the noodles according to the package instructions. Rinse and drain well. Using scissors, snip the noodles into short lengths.

Mix the flour with enough water to make a thick paste.

Heat 1 tablespoon oil in a wok and add the garlic, ginger and spring onions. Stir-fry for 15 seconds and add the carrots and cabbage. Sautè for another 2-3 minutes and add the spinach, mint, coriander, soy sauce, chilli sauce, salt, pepper and noodles and sautè for another minute. Add the cornflour and mix well. Set aside to cool.

Place a spring roll wrapper on the work surface and place a tablespoon of filling in the centre. Fold over the wrapper to encase the filling completely. Fold in each side, then roll up tightly. Brush the end with the flour paste to seal the edges. Repeat until all the filling has been used.

Half fill a wok with oil and heat. Deep fry the spring rolls in batches until golden and crisp. Drain on kitchen paper. Serve hot with the sweet chilli dipping sauce.