Watermelon-Cucumber-Feta Salad

Hi! my beautiful friends. Summer is shining upon us. The days are longer, heat it brings is everlasting and the temperatures is soaring. If you know me, I just can’t bear the not-so-humid hot weather in California. And, one way I am beating it is with this super light, watery and delicious Watermelon-Cucumber-Feta Salad. Also, apart from the food, these are some of my must-haves in your bag to take care during summer –

1. Neutrogena SPF 70 sunscreen

2. Lots and lots of water

3. An umbrella

4. Light and refreshing food like watermelon, cucumber, yogurt, strawberries, and much more. They not only keep the body water content high but also they don’t bloat your gut, unlike processed foods.

Here is the recipe for this awesome Watermelon-Cucumber-Feta Salad:

Ingredients: Serves 1

A melon baller. I use this
1/2 watermelon
2 thinly sliced seedless cucumber (I bought mini ones for this salad)
1 tsp feta cheese
1/2 tsp Black salt (Kala Namak, you can purchase it from Indian Grocery stores)


*Ball a melon to get like 25-30 balls
*In a bowl, toss the watermelon balls, cucumber, feta cheese and black salt for 20 seconds or unless completely mixed.
*Serve right away. Do not add salt if you plan to serve later.

Stay cool lovelies <3

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!


Paneer Tikka Tacos

This week has been great so far. I was in NYC for three back-to-back incredible days and it was awesome ignoring the weather part. At work, I got a chance to quaff down the delicious Entrees and Hors d’oeuvre. But along with the winter season, I terribly missed these Paneer Tikka Tacos. I kinda feel that I have this hidden love for tacos <3 I eat them at least twice a week, and it’s never enough 😂 So, I try my best to make a different/mixed version at least once a week. This time I made Indo-Mexican fusion tacos. Instead of the meat/tofu, I made Paneer Tikka Masala tacos. And Oh Boy! Were they delicious! Check out the recipe below. Do try it at home and let me know if you like it.



Ingredients: approximately 10 tacos

For a quick semi-dry Paneer Tikka Masala:

2 cups cottage cheese chunks
1 medium onion cut into squares
2 red bell peppers cut into squares
1/2 cup full-fat yogurt
1/4 tsp ginger paste
1/2 tsp minced garlic
1 tsp chaat masala
1/2 tsp red chili powder
2 tbsps vegetable oil
Salt to taste

For Tacos:

10 6-inch white corn tortillas

For Raita (Yogurt Sauce):
1 cup full-fat yogurt
1/4 tsp cumin powder
Salt to taste
Enough water to get Pancake batter or Idli batter consistency

For Assembling Tacos:

1 cup shredded Monterrey Jack cheese
1 cup tropical Pico De Gallo (finely chopped Mangoes, Onions, Tomatoes with salt to taste, lots of cilantro and lime juice)
1/2 cup chopped cilantro/coriander
1/2 cup Swad Bombay Chutney Sandwich (I bought mine from an Indian Grocery store)


To make quick semi-dry Paneer Tikka Masala:

*In a pan, heat vegetable oil over a medium flame. Now add onions and bell peppers, saute them for 10-12 minutes or until onions become translucent.
*Now add cottage cheese chunks, and all the masalas including ginger and garlic.
*Now remove the paneer mix from the flame and gently fold in the yogurt. Do not add yogurt to the paneer tikka while it is over a flame as it will curdle.
*Paneer tikka is ready for the tacos now.

To make Raita:

*In a bowl mix all the ingredients. Salt to taste.

To assemble Tacos:

*Warm up tortillas on a skillet/griddle.
*Apply some chutney on the tortillas. Then add paneer tikka masala, Pico de Gallo, and cheese.
*With a spoon drizzle some raita with a spoon.
*Garnish with lots of cilantro and some lime juice.
*Serve hot 🙂

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!