In Love with Paneer – Part 02 {Desi Quesadillas}


Recycling old rotis! We’ve all been there at some point. I seem to be stuck with a surplus at any given time. So, when the excess paneer situation happened, an open face guac & paneer quesadilla was my go to.

It is super easy to make and it takes almost no cooking time. You can also crisp up the roti in the oven for an added crunch. Trilok loved and preferred the crisper version so here goes the recipe.

Here’s what you need:

  • A day old chapatti/roti
  • Half an avocado for the guacamole
  • Onions, chopped
  • Peppers in all colours, chopped
  • Spring onions
  • Coriander/cilantro
  • Garlic
  • Lime
  • Salt
  • Pepper
  • Olive oil
  • cumin powder
  • Amchur / dry mango powder
  • Tandoor paneer masala or garam masala


Guac, is the easiest most delicious thing to make. It’s also so versatile. Use it as dip or on toast, fried eggs, omelette, heck parathas even!

  • Take a ripe avocado and scoop out its flesh (use only half).
  • With a fork squish it up. Set it aside
  • In the same bowl add the chopped onions, peppers and cilantro
  • Add the salt, pepper and cumin powder
  • Squeeze in the lime juice and a drizzle of olive oil
  • Now incorporate everything. Do it with a light hand you wouldn’t want the whole thing to go from looking fresh and green to earthy and brown
  • set it in the fridge until you get the paneer filling ready


Paneer/cottage cheese filling:

This bit is super easy too.

  • Crush the paneer
  • In a skillet, drizzle olive oil or ghee even
  • Simmer some powdered or whole cumin with freshly minced garlic
  • Add just a pinch of turmeric powder
  • Add the chopped onions, peppers, spring onions  and sauté until a little tender but still a wee bit crunchy
  • Now add the crushed paneer to the skillet and sauté for a few minutes
  • Add salt, chat masala, amateur (dry mango powder) and tandoori paneer masala to taste
  • Remove from stove and set it aside

Roti, the base:

Smear a little olive oil or ghee on both its surfaces and pop it in the oven for about 5 mins or until crisp. Same can be achieved on a tavaa on a low flame.

Once the paneer cools off a bit, get the guac out of the fridge and divide the two fillings on the crisp roti  half and half. Garnish with coriander. Also I’ve used peppers and spring onions for the paneer prep though one can choose absolutely any kinds of veggie additions.

Viola! Open face crisp desi quesadilla is all ready for demolition!!


Growing micro greens at home

I’ve been gardening in our little home balcony with my children loitering around me ever since they were toddlers. Growing up, I have fond memories of the same with my mum and I certainly give her credit for my love for plants.

Both Trilok and Tara get enough ‘soil time’ and they both quite enjoy sowing seeds, watering the plants and pulling out weeds from pots.

Trilok is at an age where he can now appreciate raw food. Salads are a joy especially if they’re made with a honey mustard vinaigrette.

Last week I got both kids to sow and grow their own greens so that they could experience what it’s  like to grow and harvest their own food, from farm to plate as they call it. I am still unable to gauge how successful I was in getting him to really embrace the experience but even if he absorbed 10% of the process and the joy, I am happy.

Growing basic micro-greens and veg at home is a fairly simple process. Our balcony gets only an hour or so (if at all) of sunlight in May. So micro-greens do well.

So far we have grown and harvested, wheat grass, mustard greens, chives, garlic greens and grown saplings of orange, avocado, green chilies and mango this season.


Heres a quick guide on how to:

  1. Take a take away container (they’re perfect for this use) and make holes at the bottom to drain water
  2. Sprinkle potting mix or soil such that 1/2 the container is filled with the it
  3. Sprinkle the seeds e.g. mustard or try sunflower or mung even
  4. Sprits water on it every day. Careful not to over water the seeds because they will rot and die
  5. Once the springs start showing up let them grow a few inches and then trim off from the base of the stem
  6. Collect, wash, chop or use whole in salads, grill sandwiches dosas etc.




We had ours in a quick salad with mixed peppers and a basic olive oil, garlic and an ACV vinaigrette.



Happy harvest people! :) <3.