Interested in discovering healthier versions of your favourite recipes, with no compromise on taste? Then have no fear, our cooking tips are here to help you reinvent your favourite dishes in ways that will benefit your body without upsetting your taste buds, or radically changing your diet.

  • Reduce Fats

When frying, use a good non-stick pan and Dry-Fry your items. Avoiding excess oil can reduce 45 calories per teaspoon in your meal. If your food is drying out, try adding a little water instead of oil. When necessary, use Fats and Oils that are rich in ‘Good Fats’ (poly-unsaturated & mono-unsaturated Fats) like Olive Oil, and always try using less than the recipe suggests.

  • Reduce Salt

It’s hard to come across a recipe that doesn’t indicate the need for salt in preparation. You can try replacing the need for salt with alternative seasonings such as pepper, lemon juice, vinegar, mustard, herbs or spices. Most people are oblivious to the amount of salt that is already in dishes, and rarely add more than necessary after tasting the final dish, so allow people to season accordingly when serving.

  • Reduce Sugar

Experiment in the kitchen by reducing the sugar used in your baked goods. Most cake and pastry recipes suggest a safe amount of sugar, to ensure the final product will be satisfactory, but feel free to challenge the amount of sugar needed by your desserts to leave an impression. Aside from delicious dry fruits and such, you can also try using jaggery or honey as a healthy, natural alternative to processed white sugar when sweetening your treats.

  • Increase Fibre

Use brown, unprocessed alternatives when cooking with Rice, Pasta and Bread to increase the fibre content of those recipes. Not only does it provide benefits to your body’s digestion, it also helps make the meal more filling and satisfying. For example, try using a mixture of wholewheat and plain flour when baking, as a great way to make your dessert recipes healthier and higher in fibre.

  • Increase Vegetables

To help make your vegetables an irresistible part of a meal, instead of a courtesy side-dish, try flavouring cooked vegetables with herbs instead of butter or oil. You’ll find that cooking your vegetables in the same broth as your prepared meats gives it an additional flavour that is both delicious and compliments the other aspects of the meal. You can also try replacing some amount of meat in dishes with vegetables and pulses, such as peas, beans and lentils, as a great way to help those fussy eaters from distinguishing them.


The Pista Burfi Recipe is a delicious Indian Spiced Pistachio Fudge, that is packed with the goodness of pistachios. The addition of cardamom powder makes this mithai truly delicious. This is the perfect dessert when you have guests at home for festivals. 

This Diwali treat your loved ones with something special!


1 cup pistachios

1/2 cup sugar

1/4 tsp cardamom powder


  1. Soak the pistachios in enough warm water in a bowl for about 30 minutes.
  2. Drain all the water, peel the pistachios and blend them in a Panasonic Mixer Grinder into a fine paste. Keep aside.
  3. Combine the sugar and ½ cup of water in a broad non-stick pan and cook on a medium flame for 6 to 7 minutes or till the syrup is of 1 string consistency, while stirring occasionally.
  4. Add the pista paste, mix well and cook on a slow flame for approx. 5 to 7 minutes or till the mixture leaves the sides of the pan, while stirring continuously.
  5. Transfer the mixture on a greased 150 mm diameter plate and spread it evenly using a flat spoon. Keep aside to set for 1 hour.

This Diwali spread the festivity with this delicious pista barfi!


    Dalcha, is a traditional Hyderabadi stew, loaded with nutrients from mutton, lentils and tamarind. This vegetarian variant of dalcha is made from pumpkin and lentils.

    Pumpkin fruit is one of the most widely grown vegetables. They are incredibly rich in vital antioxidants and vitamins. Though this humble backyard vegetable is not high in calories, it is rich in vitamin A and flavonoid poly-phenolic antioxidants such as lutein, xanthine and carotenes in abundance.

    Pumpkins are an excellent source of dietary fiber and mono-unsaturated fatty acids, which are good for the heart. In addition, the seeds are concentrated sources of protein, minerals and health-benefiting vitamins.

    Make this nutrition loaded curry for your family. Enjoy cooking!


    • 1 cup soaked yellow lentils
    • 1 tsp turmeric powder
    • 2 tomatoes finely chopped
    • water 2 cups
    • 1 tbsp oil
    • 1 cinnamon stick
    • ½ tsp cumin seeds
    • 3-4 curry leaves
    • 2-3 slit green chillies
    • 1 small size pumpkin
    • 2 medium sized onions, finely sliced
    • 2-3 tomatoes, finely chopped
    • 1 tsp ginger garlic paste
    • ½ tsp turmeric powder
    • ½ tsp red chilli powder
    • 1 cup water
    • salt to taste
    • extracted tamarind pulp
    • 2 tsp coriander leaves finely chopped for garnishing
    • 1 tsp garam masala powder


    For tenderising lentils:

    • In a pressure cooker, add yellow lentils, turmeric powder, tomatoes and water.
    • Cook it for about 10 minutes or 5-6 whistles.
    • Once done, mash the lentils.
    • Next add salt and tamarind pulp. Mix them well.

    For cooking pumpkin:

    • In a pressure cooker, heat 2 tbsp of oil.
    • Add cumin seeds, the cinnamon stick, caraway seeds and curry leaves, let them crackle and emit aromas.
    • Then, add slit green chillies, chopped tomatoes, onion slices and sauté it for a few minutes.
    • Once done add pumpkin slices, ginger garlic paste, turmeric powder and a pinch of red chilli powder. Mix them well.
    • Now, add water and salt according to your requirements.
    • Let it cook for 3 whistles or till the pumpkin is completely tenderized.
    • Once done, combine cooked lentils and pumpkin together.
    • Next, add the garam masala powder and coriander leaves.
    • Bring the whole mixture to a boil on a low flame for a few minutes.
    • Garnish it with coriander leaves.

    Serve this hot and flavoured stew with either rice or chapatis. Enjoy!



    This great biryani from the southern state of Kerala is known as Calicut Chicken Biryani. This dish has the great combination of rice, butter, Kerala spices, nuts, dry fruits and chicken. These ingredients give the dish a distinct aroma and brings out the yummy flavour of the chicken. Nothing is better than Calicut Chicken Biryani when celebrations are in order.

    Be it birthdays, anniversaries or any other occasions, this delicious dish will make your day!! Enjoy preparing it!


      For the Marinade:

    • 1/2 kg chicken
    • 1/2 cup yoghurt
    • 25 grams coriander leaves
    • 25 grams mint leaves
    • 10 gm curry leaves
    • 1/2 tsp cumin seeds
    • 1 tsp coriander seeds
    • 1/2 tsp aniseed powder
    • 25 gm chopped green chillies
    • 20 gm garlic
    • 2 tsp chopped ginger
    • 1/2 tsp turmeric powder
    • 1 tsp lime juice
    • 1 tsp poppy seed paste

      Main Preparation:

    • 1 Tbsp clarified butter
    • 5-6 cinnamon pieces
    • 1 bay leaf
    • 4-5 cardamom seeds
    • 4-5 curry leaves
    • 4-5 cloves
    • 1 chopped onion
    • 250 gm broken rice
    • 1/2 litre water

      For the Biryani Masala:

    • 2 Tbsp clarified butter
    • 5-6 cinnamon pieces
    • 1 bay leaf
    • 4-5 cloves
    • 4-5 cardamom seeds
    • 1 nutmeg
    • 100 gm onions
    • 1 medium tomato cut in 4 piceses


    • In a large bowl, mix yoghurt, coriander leaves, mint leaves, curry leaves, cumin seeds, coriander seeds, aniseed powder, green chillies, garlic, ginger, turmeric powder, lime juice and poppy seed paste. Marinate the chicken in this mixture.
    • Keep it aside for half an hour.
    • Meanwhile, wash the rice and soak it for half an hour.
    • Heat clarified butter in a Panasonic Rice Cooker Pan. Add cinnamon, bay leaf, cardamom seeds, curry leaves and cloves in it.
    • Once they start to leave their aromas, add chopped onions and sauté them till they turn translucent.
    • Next, add the soaked rice and cook it for 15 minutes or until rice is done.

    For the Biryani Masala:

    • Heat clarified butter in pan. Now,  add cinnamon, 1 bay leaf, cardamom seeds, nutmeg and cloves.
    • Add onions and sauté them till they turn brown.
    • Once done add tomatoes and cook it until oil leaves from the sides.
    • Next, add marinated chicken and mix it well.
    • Cover pan and cook for at least 5 minutes on a medium flame.
    • After 5 minutes remove the cover and cook it on a low flame for another 10 minutes to allow the gravy to thicken or until the chicken is cooked.
    • In a serving bowl, layer alternate layers of rice and the chicken curry.
    • Garnish the top with a boiled egg, roasted cashews and raisins.

    Enjoy this delicious chicken biryani recipe from Calicut.


    In South Indian households, idli is a traditional breakfast. With the emigration of South Indians and Sri Lankans throughout the world, many variations of idli’s have been created in addition to the almost countless local variations. Hard-to-get ingredients and differing cooking customs have required changes in both ingredients and methods.

    The cakes are usually made by steaming the batter, consisting of fermented lentils and beaten rice. But in this recipe, an instant batter is used and a spicy stuffing is immersed in the batter while steaming it.

    Try this unique variation of idli.  


      For idli batter

    • 1 cup roasted rava/semolina/Bombay rava
    • 1 cup curd or yoghurt
    • salt as per taste
    • ½ tsp baking soda
    • water as required
    • or you can use normal idli batter or poha idli batter

     For stuffing

    • 3 medium potatoes – boiled
    • 1 carrot- boiled
    • Green peas- 100 grams- boiled
    • 1 medium onion, finely chopped
    • 3-4 green chillies, chopped fine
    • 1 tsp ginger garlic paste
    • ½ tsp turmeric powder
    • ½ tsp mustard seeds
    • ½ tsp jeera / cumin seeds
    • 2 tbsp coriander leaves, finely chopped
    • 8-10 curry leaves
    • salt to taste
    • 2 tsp oil
    • pinch of asafoetida


    • Boil the potatoes, carrots and green peas. Keep them aside.
    • Heat the oil in a pan, crackle mustard seeds, jeera, curry leaves and asafoetida.
    • Add ginger garlic paste and sauté well.
    • Once done, add chopped chillies and chopped onions. Fry until they turn pinkish in colour.
    • Add turmeric and mix it properly.
    • Add mashed veggies to it and give a nice stir. Cook it for a couple of minutes.
    • Add coriander to it and mix properly. Keep it aside to cool down.
    • Make small gooseberry sized balls out of the mixture and flatten them. Keep it aside.
    • In another large bowl add 1 cup of roasted rava.
    • To that, add 1 cup of curd or yoghurt
    • Add ¼ cup of water and mix it well.
    • Bring the batter to a thick consistency by adding water if required.
    • Soak the batter for 30 minutes.
    • Once done, add ½ tsp of baking soda and give it a stir.
    • Grease the Panasonic Ultimate Cooker’s idli plates and switch on the steamer with enough water.
    • Pour 1 tbsp of idli batter into each impression.
    • Place the flattened potato stuffing and pour again 1 tbsp idli batter to cover the filling.
    • Stack up all the idli plates and steam for 10-12 minutes. Rest it for another 3-4 minutes.
    • Remove the idli’s from the idli plate and stand.

    Serve this hot with coconut chutney. Enjoy!


    Hyderabadi cuisine, also known as Deccani cuisine of India, is the native cooking style of the Hyderabadi Muslims. It was developed after the foundation of the Qutb shahi dynasty by Sultan Quli, promoting the native cuisine along with their own. It is an amalgamation of Mughlai, Turkish and Arabic along with the influence of the native Telugu and Marathwada cuisines. Hyderabadi cuisine comprises a broad repertoire of rice, wheat and meat dishes and the skilled use of various spices, herbs and natural edibles.

    Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason why Hyderabadi cuisine is described as spicy. The cuisine draws its flavour from two rich legacies- the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

    Try this spicy Hyderabadi delicacy this EID.


    • 500 grams minced meat/ kheema
    • 3 tbsp oil
    • 3 medium size finely sliced onions
    • 2-3 vertically slit green chillies
    • 1 tbsp ginger garlic paste
    • salt -to taste
    • 1 tsp red chilli powder
    • ¼ tsp turmeric powder
    • ½ tsp black pepper powder
    • ½ tsp garam masala powder
    • 2 medium finely chopped tomatoes
    • 1 tbsp finely chopped fenugreek leaves
    • 3-4 tbsp fresh coriander leaves.


    • Wash mutton kheema and strain out the excess water from the kheema with help of a strainer.
    • In a Panasonic Mixer, blend the kheema for a few seconds.
    • Next, in a Panasonic Rice Cooker add oil and heat it.
    • Add sliced onions, green chillies and sauté them until the onions turn slightly brown in colour.
    • Add ginger garlic paste and sauté it to get rid of the raw smell.
    • Once done, add mutton kheema into it and roast it until it changes colour and there is no moisture remaining.
    • Add salt, red chilli powder & turmeric powder and mix it. Cook it until the oil appears at the end.
    • Once done, add chopped tomatoes and sauté it well. Cook it for two minutes on a low flame.
    • Into the gravy, add black pepper powder & garam masala powder and mix it. Let it cook for a minute.
    • Next, add fenugreek leaves & coriander leaves and mix it.
    • Once the mixture is well blended together, add about 2 cups of water and mix it well.
    • Cook the kheema for 10 minutes or until it gets tender.
    • Cook for few minutes keeping the lid uncovered if there is any water remaining.

    Serve it hot with roti, rice or paratha!


    The word ‘paneer’is of Persian origin. The Turkish word ‘peynir’, the Persian, Azerbaijani and Armenian word‘panir’are all derived from ‘paneer’. They refer to any type of cheese.

    Paneer is a good source of protein especially for vegetarians who do not get their intake from meat products. Paneer, made from cow's milk, contains protein, minerals carbohydrates, calcium and magnesium.

    In this recipe, paneer is cooked with tomatoes, spices and some cream to make a lip-smacking curry that is layered with basmati rice and then cooked to make an awesome tasting biryani that is sure to woo anyone.

     Enjoy preparing this delicious and creamy paneer biryani.


    For the Rice Layer:

    • Basmati Rice – 1cup
    • Bay Leaf – 1
    • Cardamom pods – 3
    • Cloves – 3
    • Cinnamon stick – 1" piece
    • Water – 1½cups
    • Salt – to taste

    For the Makhani Paneer Layer:

    • Paneer – 1cup, cubed
    • Onion – 1 medium, chopped
    • Ginger-garlic paste – 1tsp
    • Tomato puree – 1cup
    • Cardamom pods – 3
    • Cloves – 3
    • Mace – 1
    • Cinnamon stick – 1" piece
    • Ground cumin – ½tsp
    • Ground coriander – ½tsp
    • Tandoori masala – 1tsp
    • Turmeric powder – ½tsp
    • Almond/ Cashew – 25 (soak in milk for 1 hr)
    • Cream/ whole milk – ¼cup
    • Salt – to taste
    • Fried onions – ½cup ​​​​​​​​​​​​​​​​​​​​​​​​​​​​


    For the Rice​​​​​​​


    • Rinse the rice and soak it for at least 30 minutes.
    • Heat 2 tsp oil in a Panasonic Rice Cooker, add the whole spices and once they start to get fragrant add the drained rice and fry for 2 minutes, stirring frequently to prevent it from sticking to the cooker.
    • Next add water and salt. Cover it and cook for 10 to 15 minutes or until the water is absorbed and the rice is about 90%- 95% cooked.

    For the Makhni Paneer Layer:

    • Heat 2tbsp oil and 1tbsp ghee in a large non-stick pan, gently add the paneer pieces and fry until they are lightly brown on all sides. Remove the paneer and set it aside on a plate.
    • In the same pan, add all the whole spices and once they get aromatic, add the onions, green chilies and ginger-garlic paste. Sauté it on a medium flame until the onions turn lightly browned.
    • Add turmeric, ground cumin, coriander, tandoori masala and salt. Fry it for 1 minute.
    • Next add the tomato puree, mix it well. Cover it and cook for 7-10 minutes.
    • In a blender, mix the soaked almond and cream into a paste.
    • Stir in the almond paste and cream. Mix well and add the fried paneer.
    • Cover it and let it simmer for 6-8 minutes.
    • The makhni layer is ready.

    To Assemble: 

    • Spread ⅓rd of the rice on the bottom of the Panasonic Biryani Cooker, then top it with ½ of the makhni layer.
    • Sprinkle ½ of the toasted nuts, fried onions and chopped herbs. 
    • Repeat the layers with the rice and makhni layer. Top the makhni layer with the remaining ⅓rd of the rice and sprinkle the top with ½ of the toasted nuts, fried onions and chopped herbs.
    • Cover the cooker with a lid and cook for 15-18 minutes or until the rice is completely cooked.

    Serve with raita and enjoy!!



    Chicken Reshmi Biryani Recipe is one of the most popular Indian chicken biryani recipes. Here, the boneless chicken is cooked in basmati rice and flavoured with several Indian herbs and spices. This biryani recipe has lots of aromatic ingredients such as ghee, cream, cashew nuts and saffron.


    • 2 cups boneless chicken breast (cut into cubes)
    • 1 cup basmati rice
    • 2 onions finely chopped
    • 1 tsp ginger chopped
    • 5-6 garlic cloves minced
    • 4-5 green chillies thinly chopped
    • 2 tbsp curd
    • 1 tbsp fresh cream
    • 1 tsp sesame seeds
    • 8-10 cashew nuts
    • 1 tsp poppy seeds
    • 2 eggs
    • 2 tbsp processed cheese
    • 1/2 tsp red chilli powder
    • 1/4 tsp turmeric powder
    • 1 tsp garam masala powder
    • 1 tbsp lemon juice
    • Few saffron strands soaked in milk
    • Fresh coriander leaves chopped
    • Fresh mint leaves chopped
    • 1 tbsp brown onions (optional)
    • 2 tbsp ghee
    • Salt to taste
    • Kneaded dough to seal the pan


    • In a bowl, whisk two eggs and processed cheese, once done keep them aside.
    • In a Panasonic rice cooker, cook the basmati rice in 2 cups of water by adding a little bit of salt.
    • When the rice is 3/4th done, drain through the sieve and keep it aside.
    • Combine the sesame seeds, cashew nuts and poppy seeds. Grind them to make a smooth paste.
    • Melt the ghee in a big pan and add the finely chopped onion. Fry it until the onions are translucent.
    • Now add green chillies, chopped ginger and minced garlic. Sauté them for a few seconds and then add the chicken.
    • After adding the pieces of chicken, keep the flame on very low.
    • Add curd, salt, red chilli powder, turmeric powder, fresh cream and lemon juice. Cook it only for 2 minutes and turn the gas off.
    • Allow the chicken to cool completely.
    • After the chicken has cooled down, add the egg mixture and ground paste of the cashew nuts. Mix them well and cover the bowl.
    • Keep this marinated chicken in the refrigerator for about 20 minutes.
    • In the Panasonic Biryani Cooker spread a layer of rice.
    • Add a layer of marinated chicken over the rice, along with the marination.
    • Spread the soaked saffron, some brown onions, garam masala powder and thinly chopped coriander and mint leaves over the marinated chicken.
    • You may spread some ghee as well and again repeat the same procedure to make the layers of remaining chicken and rice.
    • Seal the cooker with the lid, leave to cook for about 10-12 minutes.
    • Transfer the delicious biryani to a serving dish.

    This Ramzan serve the biryani hot with a raita of your choice.


    The potato is a starchy, tuberous crop. The word "potato" may refer either to the plant itself or to the edible tuber. There are some other closely related potato species cultivated in the Andes, where the species is indigenous. Approximately four centuries ago, potatoes were introduced outside the Andes region and have since become an integral part of much of the world's food supply.

    In India, it has become a vital part of food all over the country. Some of the most popular potato dishes are aloo ki sabzi, batata vada and samosa. In North India, aloo dum and aloo paratha are very popular dishes made from potatoes, while in South India potatoes are mostly paired with dosas and pooris. Spicy vada pavs are a popular vegetarian fast food dish in Maharashtra. And in Bengal, aloo posto is immensely popular.

    Most people consider potatoes to be a fatty food, but it isn’t. Potatoes are very rich in vitamins and minerals, as well as an assortment of phytochemicals, such as carotenoids and natural phenols. A medium-size potato with the skin provides 27 mg of vitamin C and trace amounts of thiamine, riboflavin, folate, niacin, magnesium, phosphorus, iron, and zinc. Potatoes are even best known for it’s carbohydrate content, the dominant form of this is resistant starch that is considered to have similar physiological effects and health benefits as fiber.

    So, why wait? Get going to your kitchen and try this delicious recipe!! Enjoy!



    • 12-15 baby potatoes.
    • Oil as required

    For marinating

    • ½ cup yogurt
    • ½ tsp garam masala powder
    • ½ tbsp. garlic ginger paste
    • ½ tsp red chili powder
    • ½ tsp coriander powder
    • 1 tsp kasuri methi leaves/dry fenugreek leaves
    • 1 tbsp. lemon juice (optional)
    • black salt or salt as required


    • Wash the baby potatoes thoroughly, do not peel the skin.
    • Then in a Panasonic cooker, parboil them for few minutes, until the outer layer is cooked.
    • In a separate bowl, add yogurt, garam masala, ginger-garlic paste, red chilli powder, coriander powder, salt, kasuri methi and a dash of lemon juice.
    • Add the baby potatoes into the mixture and coat them well, once done refrigerate it for an hour.
    • Grease a tray with few drops of oil and bake the aloos for 25-30 minutes for 180 degrees C.
    • Once done, sprinkle some black salt, chaat masala and lemon juice for additional flavours.


    This monsoon try this quick snack with some mint or tamarind chutney.


    Biryani gets its name from the Persian word "biryaan" meaning roasted or fried. This particular recipe of Machli Biryani is significantly modified and simplified to get the same great taste without putting that much effort into making it.  Among all types of biryanis, Machli Biryani has a distinct place especially among people living in the coastal areas. 

    Try this simple and delicious recipe!! Enjoy!


    Ingredients for marinade

    • 400 to 500 grams fish
    • ¾ tsp ginger garlic paste (1 tsp if using many small pieces)
    • 1 small tomato chopped finely (optional)
    • ½ tsp red chili powder
    • ¼ to ½ tsp biryani masala or garam masala
    • ⅛ Tsp turmeric
    • 1 ½ tbsp. lemon juice
    • Salt as needed

    Biryani rice

    • 1 ½ cups basmati rice
    • salt as needed

    Biryani gravy

    • 2.5 to 3 tbsp. oil 
    • ¾ cup onions thinly sliced and layers separated
    • 1 bay leaf
    • 1 star anise/ biryani flower
    • 3 green cardamoms
    • 1 small cinnamon stick
    • 4 to 6 cloves
    • ½ tsp shahi jeera
    • 1 small strand of mace
    • 1 ¼ tsp ginger garlic paste
    • ¾ to 1 tsp biryani masala powder
    • ½ tsp coriander powder
    • ½ tsp red chili powder
    • ¾ cup yogurt/curd (semi thick) or coconut milk
    • 1 tsp kewra water
    • handful of mint and coriander leaves
    • pinch of saffron
    • 2 tbsp. of milk
    • salt as needed


  1. Soak the rice for at least 20 minutes and cook till it’s al dente.
  2. Soak the saffron in warm milk. Keep it aside for later use.
  3. Mix together all the ingredients for the marinade, taste to check the spice and salt levels.
  4. Marinate the fish and set it aside till the rice gets cooked.
  5. In a pan, heat the oil and fry the fish on both the sides till it gets cooked and the masala turns golden. Set this aside along with any stock or oil.
  6. Add more oil to the pan and fry onions till they become slightly golden, set them aside for garnish.
  7. To the same pan, add spices and fry them.
  8. Add ginger garlic paste and sauté it until the raw smell goes. Add tomatoes and cook until it turns soft.
  9. Into the pan add biryani or garam masala, coriander powder and red chili powder fry them quickly.
  10. Once done, pour yogurt or coconut milk and stir. Cook till the mixture thickens. Set this gravy aside.
  11. Add half of the rice to the Panasonic Biryani Cooker, layer the gravy and add some chopped mint and coriander leaves. Layer the fried fish along with oily stock, if any.
  12. Add another layer of rice again on top of Fish, then some sprinkle coriander leaves and fried onions.
  13. Pour the saffron milk on top of the layers.
  14. Sprinkle some kewra water, once done seal the lid of the Panasonic Biryani Cooker.
  15. Cook for10 minutes.
  16. Allow fish biryani to rest for about 15 minutes before serving.
  17. X