Domino's style Zingy Paneer parcel

I have been so excited to share this recipe with you all! Another experiment while in quarantine- Domino's style Zingy paneer parcel. Not only is the resemblance uncanny but it also tastes exactly similar and if I may say, even better. Soft and light homemade bread rolls stuffed with zingy paneer filling. These parcels are light, soft, cheesy, garlicky and so good! Serve these hot right out of the oven , will  just melt in mouth.

You guys are going to love this recipe - a must try! I say 'must try' because its unbelievably easy to make and I guarantee that you won't mess it up. These are impressive, fancy but so simple to make. Baked to perfection and tastes divine- perfect accompaniment to your dinner table or when you have gatherings with friends and relatives.

These parcels have a beautiful golden crust on outside but pillowy soft inside. What I love about these parcels is how easily these come together. Perfect to try right now for your family and get them all excited. These will also be great as an appetizer for your future get together s or house parties. Bonus point is these heat beautifully in OTG and microwave. You can make them in advance and store in refrigerator for upto two days.

We made these Zingy paneer parcels for my brother-in-laws birthday and little did we know that they will turn out so amazing. There are two main elements here - dough and paneer filling. Recipe starts by preparing the dough which is pretty similar to my Basic pizza dough recipe. Unlike pizza dough, this dough needs to be proved for minimum of 4 hours ( More you prove it, the better. We did it for about 8-10 hours  and I can't tell you how amazing these parcels tasted).  Second element is the easy paneer filling which tastes tangy, spicy, creamy all at the same time. Cubes of paneer are marinated in in a mixture of mayo, mustard, sriracha and other ingredients.

Once dough has risen, roll out dough, fold edges to form a triangle and then add paneer filling before clipping all the sides together to pack the parcel. Then just brush with garlic butter and bake in oven! I mean the smell that will waft from your oven will be just wonderful. I also brush little garlic butter again once they are baked to add that gorgeous shine on the parcels.

Dominos style Zingy Paneer parcels - soft, buttery, cheesy and so delicious

Diet: Vegetarian
Recipe: Appetiser
Serving : Makes about 8 parcels


3 cups plain flour
1+1/2 tsp salt
1 Tbsp yeast+ 1/4th cup warm water
1 Tbsp sugar
3/4th cup warm water
2 tsp dried herbs (optional)
2 tsp garlic powder (optional)
1 Tbsp cooking oil/olive oil

Paneer filling

200 gm paneer- cubed
3 Tbsp mayo
2 Tbsp chili mayo
1 tsp sriracha sauce
2 tsp mustard sauce
1 tsp dried mixed herbs
1/4th tsp turmeric powder
1/2 tsp chili powder
1 tsp coriander powder
1/2 tsp lemon juice
Red Jalapeno (optional)
Grated cheese
salt to taste

Garlic butter

2 Tbsp butter
1/2 tsp dried herbs
4-5 cloves garlic- grated
pinch of salt


In a very small bowl, mix sugar and yeast with 1/4th cup lukewarm water and set aside for 15 mins.

In another big bowl, mix plain flour, salt, dried herbs and garlic powder properly.

Make a well in center and add frothy yeast and then also add rest of the water slowly and start preparing the dough.

Once dough has been prepared, work it on your kitchen slab for a while with your hand so that it is smooth and develops gluten. Final dough should be soft and smooth. (It's very imp that you work the dough for 10 mins to make it smooth)

Now grease the same bowl with oil and place the dough in the bowl. Cover with a cloth and set aside for at-least 4 hours to prove.

Paneer fillling

In a bowl, add mayo, chili mayo, sriracha, turmeric, dried herbs, salt, lemon juice, chilli powder, coriander powder, cumin powder and jalapenos and mix together. Taste and adjust the flavor to your liking.

Add cubed paneer in the marinade and let sit for at-least 30 minutes for paneer to absorb the flavors.

Assembling and baking

After 4 hours, divide the dough into 8 portions and start preparing parcels. (Don't punch out the air)

Roll out each dough into roundlets, a little smaller chapati (medium size and semi-thick) and fold the edges over to form a triangle. Seal the edges properly by pressing with hand. (Illustrated in the picture below)

Next, add 4-5 pieces of marinated paneer in the center and top with grated cheese.

Now bring all three sides together and fold over each other and press with your hands lightly so the sides are packed together.

Brush with garlic butter and bake in a preheated oven at 180 degrees until done or slightly golden in color.

Brush with melted garlic butter again once they are out of oven and serve hot.


If you don’t have chilli mayo, just add more regular mayo + extra chilli powder.

If you don’t have sriracha, add Chinese style red chilli sauce

If you give this recipe a go, don't forget to take a picture and tag #fascinatingfoodworld on Instagram.

Spicy One pot Mexican quinoa

Spicy one pot Mexican quinoa- easy, flavorful, veggie packed and made in just one pot. It's quick and requires very less effort- perfect for busy weekdays. It tastes amazing just on it's own and tastes even better topped with this Mango salsa and great as lunch/dinner for 2 people. It's also vegan and gluten-free and has amazing flavor from the use of garlic powder, onion powder, cumin powder and jalapenos. You can pair this recipe with Mango chili lemonade, Ultimate loaded nachos or this Mexican grilled pineapple salad if you want to go for a complete Mexican theme.

It's high in protein and low in calorie so it's very healthy and you can easily incorporate it in your everyday diet. You can add pretty much add any vegetable you have in fridge like cauliflower, cabbage, corn, carrots, capsicum, baby-corn, broccoli, bell peppers.

Let's talk a bit about quinoa. Native to South  America, this grain like seed is high in protein, gluten-free and easy to  digest. It has been recognized by the United Nations as a super-crop for its health benefits: packed with dietary fiber, phosphorus, magnesium and iron. Quinoa is easy to prepare, fluffs really well and has a nutty texture so it's a very good substitute for rice, broken wheat and couscous. Cooking it is very easy- it needs to be soaked, rinsed and then cooked in double the quantity of water until thread comes out and then covered with a lid to be fluffed later with fork.

This quarantine has really been about easy and healthy quick meals. There's so many new recipes I have shared off late. Just very recently I shared Barbecue broccoli and chickpea quinoa bowl with mango salsa which is a great mix of sweet. tangy and spicy flavors. You should also try Quinoa burrito bowl with jalapeno ranch too which tastes fresh and super delicious.

Here's the easy recipe of this Spicy one pot Mexican quinoa --->>>

Diet:  Vegetarian
Type: Main course
Serving: 2-3 people


1 cup raw quinoa
2 Tsp extra virgin olive oil
4-5 garlic cloves - chopped
1 large onion- finely chopped
1 capsicum - finely chopped
1 large carrot- finely chopped
1 tsp each of onion powder and garlic powder (Add 1 tsp mustard sauce if you don't have either)
1 tsp Mexican /Taco seasoning (can skip it)
1 tsp cumin powder
2 Tbsp ketchup
2 tsp oregano
1 tsp chili flakes
1 cup tomato puree
7-8 jalapeno slices- chopped
Salt to taste
2 cups water


Soak quinoa for 30 minutes and then rinse properly twice under water.

Start by sauteing garlic and onion in olive oil in a large pot/deep dish pan.

Once onion is slightly golden, add capsicum and carrot. Season with salt and cook covered for  5 mins on medium heat.

Next add onion powder, garlic powder, cumin powder, Mexican seasoning, oregano, chili flakes and ketchup and mix properly.

Now add tomato puree and season it. Cook till most of the water is evaporated and then add rinsed quinoa, season again and mix everything together.

Now add 2 cups of water/veg stock and cook covered till all the water has been soaked and quinoa germinates and looks cooked.

After that turn off gas and let the lid be covered for another 15 mins.

Then fluff and garnish with fresh coriander and serve hot.

If you give this recipe a go, don't forget to take a picture and tag #fascinatingfoodworld on Instagram.

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Mango and chocolate pudding trifle

Mango and chocolate pudding trifle- cold, creamy, rich, chocolaty and packed with fresh flavor of mangoes. It's vibrant, colorful and looks so beautiful with all the defined layers. I am pretty sure you all are craving for fancy jar desserts but worry not! This Mango and chocolate pudding trifle can be easily made at home in 30 minutes and then chilled in fridge for another hour before devouring. Fancy and so indulgent!

Buttery crust , cold home-made wobbly custard, tangy mango coulis and chocolate sauce all layered together to make this decadent dessert. This dessert has richness and creaminess from custard and chocolate sauce and freshness from the use of mango coulis. Not to forget the crunchy biscuit crust which balances out all the other creamy layers. Not only is it a delight to eyes but a delight to eat too- perfect for pretty much any occasion!

Mangoes are at their best right now and you all know how obsessed I am with mangoes so I had to come up with another recipe using mangoes. I recently shared recipe of Egg-less vanilla cupcakes with mango buttercream too which are insanely moist and unbelievably delicious. Mango shrikhand is also one of my favorite summer desserts, it's luscious and so so delicious. Just cant stop eating it!

Speaking of mangoes, there are lot of mango based recipes you can check out and I have done a round up of all the Mango recipes here if you guys want to check out - Must try Mango recipes!

So coming back to this trifle, what I love about this trifle is how easily it comes together with just very basic ingredients available at home. It's fuss free and anyone can make it. For the crust, I have used dark bourbon biscuits but you can also use regular bourbon biscuits, oreo or any other biscuit too like marie, parle g, digestive. If you are looking for easy desserts, do try Paan and rose trifle jar, No bake chocolate tart and Egg-less Dark chocolate and walnut brownies because they come together easily with minimum effort.

Begin by making custard and once it's done and cooling down, prepare other components. Crust is a mix of blitzed up oreo/bourbon biscuits and butter. Tangy mango coulis is made by just pureeing mango and reducing it on low heat. Then last but not the least- homemade bitter chocolate sauce which is so easy and so good that I highly recommend you make a bigger batch and store in fridge for  drizzling over ice creams, pancakes, waffles and even make milkshake with it. It's rich and insanely chocolaty. Speaking of milkshakes, Mocha Banana milkshake tastes heavenly and really refreshing in this weather, do give it a try.

Once all components are ready, all you have to do is layer them  together and then chill in fridge for just 1 hour. You can add an additional layer of chopped mangoes over chocolate sauce or substitute mango coulis with chopped mangoes if u want more texture in the dessert.  Also it's an excellent make ahead dessert for your future house parties or family gatherings.

Mango and chocolate pudding trifle- cold and creamy dessert infused with the flavor of mango and chocolate. It's easy, quick and tastes amazing- great as a make ahead dessert too!

Type: Dessert
Diet: Vegetarian
Serving : 4-5 portions

Ingredients and method

1st layer- Biscuit crust

80 gm dark bourbon biscuits/100 gms marie,parle g, digestive
2 tbsp melted butter/ 4 Tbsp melted butter

Crush biscuits in a processor or simply add in a zip lock bag and crush with rolling pin.

Mix melted butter and set aside. (Add 4 tbsp butter if not using cream biscuits)

2nd layer- Thick wobbly custard

250 ml milk
2 +1/2 tbsp sugar
2 tbsp custard powder

Reserve 1/4th cup milk and mix custard powder in it.

Bring rest of the milk to boil and then add sugar and milk dissolved custard powder in milk. Stir continuously on medium heat and cook till milk again comes to boil and then turn off gas and cool under fan.

Cover with a cling film to prevent milk skin formation.

3rd layer- mango coulis

1 medium mango- pureed
1 tbsp sugar
1 tsp lemon juice
1/2 tsp lemon zest

Cook mango puree and sugar on a low heat for 7-8 minutes and then turn off gas.

Once cool enough, add lemon juice and lemon zest and mix through.

4th layer- chocolate sauce ( Alternatively, chocolate ganache can be used too )

3 tbsp cocoa powder
3 tbsp sugar
1/4th cup water

Add all ingredients in a small pan and mix together with whisk. Cook till sugar dissolves and then turn off gas and let sauce cool down to room temp.

Assembling the trifle

Begin by taking 4-5 small glass jars or serving glasses and adding biscuit mixture as the first layer. Press down with the back of spoon properly.

Next, check custard and remove the cling film. Use a whisk to mix custard again. Add over biscuit crust as the second layer.

Next add mango coulis as the third layer. ( You can also mix some chopped mangoes in coulis if you want more texture in form of mango pieces)

Lastly add chocolate sauce and then chill the serving glasses/jars refrigerator in fridge for at least 1 hour.

Garnish with some more chopped mangoes and fresh mint before serving.( Consume within 2 days)

If you try this dessert, don't forget to take a picture and hashtag #fascinatingfoodworld on Instagram.

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Fuss free egg-less vanilla cupcakes with mango buttercream

Behold everyone! Fuss free egg-less vanilla cupcakes with Mango buttercream- incredibly moist vanilla cupcakes topped with fluffy and delicious buttercream infused with the fresh flavor of mango!

Mango season is on and I am sure that you guys also must be making the most of it. It's my favorite time of the year!  I can't begin to tell you guys how happy I get at the very first sight of season's first mangoes.  Just this last week I shared Barbecue broccoli and chickpea buddha bowl with mango salsa and today I am sharing this insanely easy and moreish cupcake recipe to spread some more joy in your otherwise quarantined life at home. 

These cupcakes are probably one of my best dessert recipe ever and will become your favorite dessert this summer. Soft, moist, egg-less, easy and bursting with the fresh flavor of mango. They just melt in your mouth. This recipe is absolutely fuss free - hand whisk is used to make cupcake batter and buttercream. I have spread buttercream with the help of a spoon, like I said- simple and fuss free!
(Please go ahead and use electric beater if you don't have a hand whisk)

It's made with just 9 basic ingredients and so darn easy that literally my 3.5 year old daughter made these cupcakes. I am not kidding, for real!  Best part about this recipe is it's very quick. You'll be surprised how easily these cupcakes come together!

I love love love cupcakes! They are little moist bundle of joy adorned with delicious frostings. You should try Dark chocolate cupcakes and Coffee cupcakes with coffee buttercream too from the blog.  It's surprising how I have not shared recipe of vanilla cupcakes before. They are kid's favorite and a great base for using any frosting like whipped cream, nutella buttercreamcoffee buttercream, cream cheese frosting or chocolate ganache. I have used oil and yogurt in this recipe which have made these cupcakes extremely soft and moist.

In-case you all are wondering that "mango buttercream" sounds pretty fancy and will be difficult to crack, let me tell you that it's really super easy.  It starts by whisking regular Amul butter (you can use any other brand too) and once it's fluffy and pale in color, add icing sugar and whisk again. And then all you have to do is fold in reduced mango puree. It's light as feather with such an amazing mango flavor and that too without adding any artificial flavor or color.

If you are into fruit based desserts, don't forget to check out the recipe of  Mango shrikhandMango and cream cheese ice creamStrawberry and apple crumble and Strawberry and orange flavored rabdi.

Egg-less Vanilla cupcakes with mango buttercream- a must try during Mango season!

Type: Dessert
Diet: Vegetarian
Serving: 6 cupcakes



1/4th cup cooking oil
1/3rd cup powdered sugar
1/2 cup yogurt
3/4th cup flour ( maida)
1/2 tsp baking powder
1/2 baking soda
1 tsp vanilla essence
2 tbsp water


100 gm butter (I used Amul)
5 Tbsp icing sugar (Use 4 Tbsp if using unsalted butter)
1 medium sized mango -pureed
Additional chopped mangoes for garnish


Pre heat oven at 175 degrees and line cupcake pan with liners.

Mix together dry ingredients flour (maida), baking powder and baking soda in a bowl and set aside.

In a separate bowl, start preparing cupcake batter by whisking together powdered sugar and oil till the mixture is slightly pale.

Now add in dry ingredients along with yogurt and whisk till well combined.

Lastly, add vanilla essence and loosen the batter slightly with water and whisk together again.

Divide batter equally among all the cups in the cupcake tray and give a pat to even out the batter.

Bake in oven at 175 degrees for 10 minutes and then at 160 degrees for another 7-8 mins or till done and skewer comes out clean.

Mango buttercream

To make the mango buttercream, puree one chopped mango in a blender ( Any mango will do- Alphonso, Badam, Langda, Pairee) and cook on low heat for 10-15 minutes till it reduces and becomes slightly thick.

While mango puree is reducing, whisk semi soft butter in a bowl till pale, light and fluffy.

Next add powdered sugar and whisk again to combine properly.

Once the sugar is combined well into butter, your basic buttercream is ready to which you can add flavors like vanilla, coffee, nutella, mint essence to make flavored buttercream and frost cakes and cupcakes. (Refer the picture below).

Add reduced and cooled mango puree into the buttercream and gently mix to incorporate properly.

Mango buttercream is ready!

Spread mango buttercream on cooled cupcakes and make spikes using back of  the spoon. Garnish with finely chopped mangoes and serve (You can also add buttercream in piping bag and frost cupcakes using different nozzles).

If you try this dessert, don't forget to take a picture and hashtag #fascinatingfoodworld on Instagram.

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