I love love Japanese cuisine but since I converted myself to a vegetarian its difficult for me to go to these restaurants (except Indian joints I guess). I have been wanting to try Katsu for a while now. So when strong cravings hit you gotta make it at home. I decided to make Katsu with Paneer. Those paneer filets dunked in hot sauce and crusted with Simple Mills Almond Crackers. Pan fried until golden brown. One word – “DELICIOUSSSSSSSS”. I also made a video if you’d like to check out. Link here.

Ingredients (serves 2-3) –

  • 6 thick filets/slices of Paneer
  • 1 cup Simple Mills Almond crackers with Sea Salt
  • 1 tbsp Kashmiri red chili powder
  • Generous amount of hot sauce – I used Dragon Fruit hot sauce from Hawaii
  • Oil for pan frying
  • Spring onions for garnishing (optional)


  • Preparation
    • Blend the crackers to form a powder. Put it all the a bowl and add Kashmiri chili powder. Stir to combine and set it aside.
    • Pour the hot sauce in a plate
    • Have all the ingredients lined up – paneer > hot sauce > crackers
  • Time to make these
    • dunk the paneer in hot sauce and coat with crackers. Repeat for all same filets and set it aside.
    • Heat the non-stick pan with some oil and pan fry these on both sides until golden brown.
  • Serve while hot – as is, in a broth, wrap – the options are endless 😍
  • Bon Appetit 🎉

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!



As Navratri Season is upon us – I decided to recreate recipes mom made when I was growing and a few she still cooks. Like all the years – I am not fasting but just incorporating these seasonal rituals as we transition from summer >> fall. On the Day 1 of this Navratri 2021 I decided to make this rich & soft like a pillow sabudana khichdi. Minimal ingredients and maximum taste as always. Scroll through for ingredients and steps. I also made an IG reel if you want to check out the step by step. Linked here.

INGREDIENTS: (serves 2-3 people)

(If you’d like to see the recipe video – it is linked here)

  • 1 cup sabudana
  • Lots of filtered water to soak the sabudana in
  • 2-3 tbsps oil
  • 1 tbsp cumin seeds
  • fresh curry leaves or 1 tbsp curry leaves powder
  • 2 tbsps raw whole peanuts
  • 4 tbsps peanut powder (2 tbsps of raw whole peanuts makes this much qty of peanut powder)
  • Juice of 1/2 lemon
  • Salt to taste
  • 1 tbsp full fat yogurt
  • 1/4 cup water
  • 1 tbsp black pepper powder
  • 1 boiled medium size potato, peeled and chopped in chunks
  • Cilantro & Pomegranate for garnishing

Method –

  • Soak sabudana in water for 30 minutes and then strain it. let it ar dry for few hours or keep it in fridge overnight. Needs at least 5-6 hours to dry (I like to do this at night if I plan to cook in morning)
  • Check the video linked here to check what texture it should be.
  • In a nonstick pan, heat oil then add cumin seeds, curry leaves powder, whole peanuts, boiled potatoes, black pepper powder, crushed peanuts, salt – combine gently
  • Then add overnight soaked/dried sabudana pearls. Combine well.
  • For pillowy texture – In a bowl, add yogurt and water to make a drizzly paste. Then put it in the sabudana mix.
  • Stir and cover the lid and let it simmer on low flame for 4-5 minutes.
  • Turn off flame, add lemon juice and garnish with cilantro and pomegranate.
  • Serve while warm with yogurt.
  • Bon Appetit 🎉

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!