~ Chawali (Black Eyed Beans) Salad…

Today I am sharing with you the recipe of one of my mom’s most famous salads!! It’s often requested for when we host dinners or when there is a potluck here in Kuwait. Since I am on a vacation in Kuwait and trying to make healthier choices (atleast while I can, not that I am being quite successful or anything, thanks to a billion foot courts that have popped up in Kuwait in the last 3 years) at home, this salad has been on repeat and hence I decided to share it with y’all today.

It’s pretty easy to make and tastes yummy too, so here goes:

Serving: 2 people


– 1 cup Black Eyed Beans (soaked overnight)

– 1 medium Onion

– 1 medium Tomatoes

– 1 medium Green chilli

– 1 teaspoon Chaat Masala Powder

– Handful Cilantro / Coriander

– Salt to taste


– Pressure cook the overnight soaked Black Eyed Beans, adding salt and with very little water. Just 2 whistles to make them very soft, but make sure not to overcook. Make sure there is no water remaining after boiling, if water is still there then cook it open till all the water evaporates. Empty it in a serving bowl.

– Dice the onion, green chilli and tomatoes in small pieces.

– Now add the chopped onions, tomatoes and green chilies along with the chaat masala to the bowl with the boiled black eyed beans and mix evenly, making sure not to break the beans as they are soft.

– Chop the Cilantro/Coriander leaves finely and mix it to the dish and now it’s ready to be served.

Ta-da!!! You are done! Now enjoy!


~ Quick Fix: Paneer in Creamy Sauce…

Got 15 minutes?? Then give this recipe a try!


– 1 big Onion

– 2 tablespoons Tomato paste

– 1 medium Bell pepper (any color!)

– 500 grams Paneer

– 1 tablespoon Ginger garlic paste

– Masale: 1 tablespoon cumin seeds, 1 teaspoon turmeric powder, 1 tablespoon coriander powerder, 1 teaspoon red chilly powder, 1 tablespoon dried methi and salt to taste

– 1 cup skim milk

– 1 tablespoon Olive or any other cooking oil

– Chopped Coriander leaves for garnish.


1. Cut all the vegetables into small pieces.

2. Heat oil in a pan, add cumin seeds and allow to splutter.

4. Add onion, sauté and then add the bell pepper and tomato paste, continue to sauté.

5. Once vegetables are close to done, add all the other dried masala, also dried methi/fenugreek leaves, except salt. Make sure to not cook the vegetables throughly as some crunch is desired.

6. Keep stirring and tossing and now add milk. If needed, add some water. Make sure to not add too much, since a lot of gravy is not our aim, we want it just enough to make bring it all together.

7. Now add paneer pieces, gently toss, and as you see it bubbling, cover the lid and switch off the gas, allow to sit for 5 mins.

8. Now add salt, and mix well. Adding the salt later prevents the milk from curdling.

9. Garnish with chopped coriander leaves.

10. Enjoy with hot Rotis, Parathas, Naan or Rice!

And surely lemme know how you liked it!!