Crazy-ass Cupcakes: Chilli-chocolate-thyme cupcakes with thyme and honey frosting

I know what you’re all thinking right now: Freak. Nut job. Completely bonkers.

Although I will not deny all these accusations (they are –after all- true) , the fact that you honestly believe that putting thyme and chilli in cupcakes is “not done”, frankly, says more about you than me.

Why are you so afraid to live on the crazy-side of life? Aren’t you tired of eating plain vanilla cupcakes? Wouldn’t you prefer being blown away by awesomely extravagant flavours?

If you are ready to step away from the ordinary vanillas of life and embrace your inner freaky chilli personality, this recipe is definitely something for you! The chocolate provides that reassuring comfort, whereas the chilli and thyme blow your flavour palette wide open. The fresh thyme adds a distinct flowery aroma to the sponge and the chilli creates that little tingle on your tongue, without completely overpowering all the other flavours or making your eyes water. The intriguing honey comes through in the end, composing a taste-bud tickling aftertaste drenched in heavenly sweetness…

Chilli-chocolate-thyme cupcakes with thyme and honey frosting

Ingredients (makes 6)

For the sponge:
• 20gr unsalted butter
• 10gr cocoa powder
• 50gr plain flour
• 70gr caster sugar
• ¾ tsp baking powder
• ¼ tsp (hot!) chilli powder
• 1 tbsp of fresh thyme leaves
• 1 egg
• 50ml milk

For the frosting:
• 50gr unsalted butter
• 75gr icing sugar
• 4 tbsp runny honey
• Pinch of chilli powder
• Fresh thyme

Method:

1. Preheat the oven to 170°C. Put the butter, sugar, flour, baking powder, cocoa powder and chilli powder in a large bowl and mix until you get a sandy consistency.
2. Slowly pour in the milk and add the egg, mixing well until all the ingredients are combined.
3. Stir through the fresh thyme.
4. Spoon the mixture into cupcake cases and bake into the oven for 20 minutes. Leave to cool completely before frosting.
5. For the frosting, mix together the butter, sugar, chilli powder and honey until it is smooth and glossy. Spread a generous amount of frosting onto each cupcake and sprinkle on some fresh thyme leaves.

Because they Cannes: Umbrellas and Red Carpet Glamour in the French Riviera

“When it Rains, It pours.” Whoever came up with this expression must have had last night’s Opening Ceremony of The Cannes Film Festival in mind. It is supposed to be the most glamourous event of the season, but instead of the Mediterranean sun everyone had hoped for, all they got was shitty rain. Glorious red carpet gowns got drenched and the long list of Hollywood stars were holding onto their umbrellas as another windy shower blew them across the red carpet.
However, no matter how shitty last night’s weather was, the dresses were still to die for! And there was Leonardo DiCaprio. If there is anyone who can make you forget the rain , it is him.

Gentleman as always, Leo was happy to lend his umbrella to his Great Gatsby co-star Elizabeth Debicki to protect her stunning designer gown. Swooooooon! (If I were her, though, I would have asked him to join me under the umbrella! What was it Rihanna once sang? “You can stand under my umbrella-ella-ella” Seems rather appropriate, don’t you agree? )

British supermodel Cara Delevinge, wearing a Burberry- dress and Chopard jewels, shows that it is indeed possible to be classy and sexy at the same time.

One of my favourite looks of the Opening Night was definitely Nicole Kidman in her stunning Dior outfit. I love how her shoes match the pretty pattern on her dress!

Freida Pinto looked absolutely breathtaking in a coral Gucci dress! (Coral is by far my favourite colour of this season!)

Julianne Moore was a vision in black and purple in her voluminous –yet elegant- Dior dress. No wonder she has such a radiant smile in this picture! (If I had the opportunity to wear such a dress, I wouldn’t be able to stop smiling too!)

I just LOVE that Chinese actress Zhang Ziyi opted for trousers and a stylish peplum strapless bustier instead of going for the floor-long dress. And how cool is her haircut?!

“Shine bright like a diamond!” Naomi Harris followed Rihanna’s advice and opted for a gorgeous silver Calvin Klein dress.

Spring on a Plate: Rigatoni with Asparagus and Prawns

When seasons change, so do the vegetables in our garden. Everyone knows you get the tastiest tomatoes in the summer, the biggest pumpkins in the fall and the pinkest rhubarb in the spring. This pasta dish is incredibly delicious thanks to the wonderful sweetness of the white asparagus. For once, I’m actually grateful to live in Belgium, one of the few countries that cultivates these lovely jewels. They are one of my favorite vegetables and I tend to go completely overboard when the asparagus season starts in April, eating white asparagus at least once a week.

Traditionally, they are served with a classic hollandaise sauce or melted butter, but –as always- I try to avoid the traditional recipes and do my own thing. (hell yeah!) Combining the indescribable flavour of the white asparagus with al dente pasta and the sweetness of the prawns, almost makes me lyrical. Since I’m not really gifted when it comes to writing poetry, I thought I would simply post one of my favorite poems by E.E. Cummings to get you in the perfect spring mood before you start cooking…

“sweet spring is your
time is my time is our
time for springtime is lovetime
and viva sweet love”

(all the merry little birds are
flying in the floating in the
very spirits singing in
are winging in the blossoming)

lovers go and lovers come
awandering awondering
but any two are perfectly
alone there’s nobody else alive

(such a sky and such a sun
I never knew and neither did you
and everybody never breathed
quite so many kinds of yes)

not a tree can count his leaves
each herself by opening
but shining who by thousands mean
only one amazing thing

(secretly adoring shyly
tiny winging darting floating
merry in the blossoming
always joyful selves are singing)

“sweet spring is your
time is my time is our
time for springtime is lovetime
and viva sweet love”

I hope you’re all in a fantastic mood after reading this sweet, loveable poem. So get your pots and pans ready, because here’s the recipe:

Rigatoni with white asparagus and prawns

Ingredients (serves 4)

• 350gr rigatoni
• 350gr white asparagus
• 1 broccoli, cut into florets
• 2 shallots, finely chopped
• 30-40 prawns, peeled
• 200ml single cream
• 100ml vegetable stock
• 1 tbsp curry powder
• Fresh parsley
• 3 tbsp mascarpone

Method:

1. Bring a large pan of water to the boil. Add the rigatoni and cook according to packet instructions.
2. Clean the asparagus and cut them into 2cm pieces. Steam them until they are just tender.
3. Blanche the broccoli florets.
4. Fry the shallots in a some olive oil, add the cream and vegetable stock and season with salt and pepper. Let it simmer for a couple of minutes.
5. Toss the prawns in the curry powder and some salt and pepper and grill them on a hot grill for one minute on each side.
6. Put all the al dente vegetables, pasta and prawns in the pan with the creamy sauce and stir through the fresh parsley and the mascarpone. Season with salt and pepper.
7. Sprinkle on some grated parmesan and dig in!

Even better than the fluffiest soufflé: it’s Michael Bublé

I have a confession to make, dear readers. One that might severely damage my funky reputation (do note the hint of sarcasm there ).

I am a huge Michael Bublé fan… like… the BIGGEST Michael Bublé fan…EVER! Not because he has the ability to write songs that give me goosebumps (Yes, I’m referring to you, Ed Sheeran!) or because he is the definition of “sex on legs” ( Hello, Mister Bruno Mars!) or because he has a very high cuddle-factor ( Nobody could be as cuddly as the members of One Direction!)

No. The reason why I am such a huge Bublé fan is very simple: his music makes me happy. Not just happy, I’m talking about sheer Zen-like bliss! Remember when I posted about the Great Gatsby and how much I would have loved living in the roaring twenties because of the amazing fashion? Well, when it comes to music, I wish I lived in the 1950s. Big Band music, Frank Sinatra, Nat King Cole,… Sigh. Isn’t that just the best music of all time?

Michael Bublé reminds me that “the music of gentlemen” still exists in modern-day society. Whereas most male artists sing about asses and sex, Mr Bublé sings about Love, with a capital L. It’s slick, it’s smooth, it’s cheesy, it’s absolutely loveable! It is by far the perfect music for a rainy day when all you want to do is climb in bed with a hot chocolate and never come out.

So here’s my advice to all of you who might sometimes feel down and utterly exhausted: listen to Michael Bublé and he will bring an instant smile to your face! I promise!

Here is one my favorite songs of his new album “To be loved”: Young at heart. This song, originally sung by the crooner of all crooners (oh Franky!) , is drenched in a lovely blend of melancholy and optimism. Anything is possible, as long as you keep believing in yourself and the power of positivism. If this song doesn’t bring a smile to your face, frankly, I’m afraid you’re beyond saving…

I’m guessing you’re smiling like an idiot right now?

The Oh-My-It’s-Mother’s-Day Pie: Pistachio, Date and Mascarpone Pie

 

In celebration of Mother’s Day I wanted to bake something truly extraordinary to honor an even more extraordinary woman: my mother. Throughout the years, all my ups and downs, highs and lows and a lot of exam freak-out moments, my mother has always been there no matter what. She is one of my biggest supporters, cheering me on every time I need to jump another hurdle, and is always happy to impart a few words of wisdom.
To show her how grateful and appreciative I am, I decided it was about time to turn the tables and pamper her with a delicious home-made jewel of a pie. This Oh-My-It’s-Mother’s-Day pie is the perfect representation of my mother’s personality: bright, sweet and beautiful.
The pistachio pie crust is not only incredibly pretty with its very seducing green hue, but has the most enchanting flavour imaginable. The smooth mascarpone filling was flavoured with orange zest and amaretto and decorated with lusciously plumb dates and sharp dried cranberries. It is perfect in every possible way…
If you would like to bake this wonderful pie for your wonderful mother – or for someone else you love – here is the recipe:

Mascarpone- orange- date pie with pistachio crust
Ingredients:
For the pistachio pie crust:
• 150gr ground pistachios
• 50gr caster sugar
• ¼ tsp baking powder
• 50gr butter
• 1 egg yolk
For the filling:
• 300gr mascarpone
• 1,6 dl double cream
• 4 eggs
• Zest of one orange
• 5 dried dates, quartered
• Handful of dried cranberries
• 1 tbsp corn flour
• 1 tbsp amaretto
• 4 tbsp caster sugar

 
Method:
1. Preheat the oven to 150°C and line a 23cm loose-bottomed cake tin with baking parchment.
2. For the pie crust, put the ground pistachio, baking powder, sugar and butter in a bowl and beat until you get a sandy consistency. Add the egg yolk and mix through.
3. Press this mixture into the base of the prepared cake tin. Use a tablespoon to flatten and press the mixture down to form a dense base.
4. Bake into the oven for 20 minutes, or until golden brown.
5. For the mascarpone filling, mix together the eggs, sugar, corn flour, cream, mascarpone, amaretto and orange zest until you get a smooth and runny mixture. Pour the mixture onto the baked pistachio crust. Scatter the dried dates and cranberries into the batter (some will sink to the bottom, others while stay on the surface)
6. Bake into the oven for 30-35 minutes. Remove the pie from the oven and leave to cool slightly before refrigerating for at least one hour.

Sunny weather, Sunny Food

When the sun is shining and temperatures are rising, we often can’t really be bothered to think about cooking. We want something fresh, something vibrant, something tasty, but most of all something easy that can be made in a whim.
Search no more, my fellow foodies!

These dishes will convert even the laziest cook (yeah, you there!) and will inspire him to cook something far more exciting than the typical barbecued sausage and a drab boring salad.

Oriental Chickpea and carrot patties with cottage cheese tzatziki
These little patties are the cutest and tastiest burgers you’ll have ever eaten, I promise! They are easy and packed full of flavour and are the most wonderful meat-free alternative for the bland greasy sausages most people tend to resort to when they’re holding a barbecue. Serve them with some pita or flat bread, with pasta or the delish couscous salad below.
Ingredients (makes 5 small patties)
For the patties
• 200gr canned chickpeas
• 1 medium size carrot
• 1 spring onion
• 1 egg
• 2 tbsp plain flour
• Fresh parsley
• Zest of half a lime
• ½ tsp cumin
For the cottage cheese tzatziki
• 50gr grated cucumber
• 150gr cottage cheese
• Zest of half a lime
• ½ tsp ground cumin
Method:
1. Put all the ingredients for the patties in a blender and mix until you get a firm paste.
2. Using the palm of your hands, form little patties from the batter (the batter will be a bit sticky and hard to work with but the patties will firm up once they’re being fried )
3. Fry the patties in some olive oil for 3 minutes on each side until they are golden brown. Put the patties in an oven-proof dish and bake in a preheated oven at 220°C for another 5 minutes.
4. Put the ingredients for the tzatziki together in a bowl and stir until combined. Season with salt and lots of black pepper.

Couscous and carrot salad with honey-harissa dressing
I absolutely love a good couscous salad in the summer, because:
a) It always looks really pretty
b) It is incredibly versatile (basically, you can throw in anything you like and it will always turn out great!)
c) It is -above all- a huge flavour bomb
This couscous salad is healthy and contains lots of vitamins thanks to the carrots, spring onion, raisins, chickpeas, … Moreover, the honey-harissa dressing is a match made in Middle-Eastern Heaven! It is sweet, it is hot, it is everything you’ve ever wanted and more! This couscous salad is ideal for a summer barbecue (again, try to avoid the typical meat overdose and opt for home-made vegetarian burgers or lovely paneer skewers!) or a traditional tagine.
Ingredients:
• 325gr couscous
• 4dl vegetable stock
• 5 medium size carrots, grated
• 5 spring onions, finely chopped
• Handful of raisins
• 200gr canned chickpeas
• 1 tsp dried falafel herbs
For the honey-harissa dressing:
• 2 tbsp runny honey
• Juice of half a lime
• ½ tsp harissa
• ½ tsp sesame oil
Method:
1. Put the couscous in a large dish and pour over 4dl of boiling vegetable stock. Let it sit for a couple of minutes until the couscous has absorbed all the liquid.
2. Add the carrots, spring onions, raisins and chickpeas. Season with salt, pepper and dried falafel herbs.
3. For the dressing, whisk together all the ingredients and pour the dressing over the couscous salad and mix well.

Orzo with a creamy red pepper harissa, feta cheese and chorizo
This orzo pasta recipe was made in under 30 minutes and the flavours blend so beautifully together! The spicy chorizo and the heat of the harissa form an enthralling and breathtaking mix with the sweet grilled peppers and the salty-tangy feta cheese. Top it all off with some Mediterranean vegetables, peppery rocket salad and fragrant falafels, settle in your huge armchair and enjoy that wonderful heat of the sun and the refreshing summer’s breeze…
Ingredients (serves 4-5)

• 500gr orzo pasta
• 1 courgette, cut into large chunks
• 2 red peppers
• 4 celery sticks, cut into 2cm chunks
• 3 shallots
• 2 cloves of garlic
• 1 tsp harissa
• 2tbsp tomato puree
• Fresh thyme
• 1tsp ground cumin
• Pinch of smoked paprika
• ½ tsp ground coriander
• 200gr chorizo, cut into small cubes
• 100ml soy cream
Method:
1. Put the peppers under a hot grill until their skin turns black. Peal of the black skin and put the peppers in a food processor along with 2 shallots, the cloves of garlic, harissa, tomato puree, cumin, smoked paprika, coriander and the soy cream. Mix until you get a lovely paste.
2. Cook the orzo according to the instructions on the package.
3. Fry the remaining shallot, celery and courgette in some olive oil and add the fresh thyme leaves.
4. When the vegetables are al dente, add the chorizo and the cooked orzo. Stir in the red pepper harissa and season with salt and pepper to taste.
5. Crumble some feta cheese on top of your beautiful orzo dish and finish with some rocket leaves.

The Met Gala 2013: Even better than the Oscars!

The Met Gala is by far the most amazing, awesome, extravagant, luxurious fashion event of the year! How could it not be? It is organized by the Costume Institute at the Metropolitan Museum of Arts, so if you want to see some breathtakingly beautiful dresses, the Met Gala is the place to be!
This year’s theme was: “PUNK: Chaos to Couture”. The possibilities are endless, I would say! It’s all about having the balls to wear something creatively insane, and rock it with a giant attitude!
Let’s start with the night’s best-dressed :
Beyonce in Givenchy: hell yeah!

Anne Hathaway in a stunning Valentino dress! And I give her extra credit for her bold blonde new hairdo!

Though I’m not a big fan of Nicole Richie’s hair colour, it is definitely punk! And her dress is gorgeous and affordable!! (Thank heavens for Topshop! )

Not exactly punk, I would say, but breathtaking nonetheless. Jessica Alba in Tory Burch.

Though I’m not so sure about the bottom part of the dress, Kerry Washington is a vision- as always!- in Vera Wang. By the way, I.WANT.THOSE.LONG.LEATHER.GLOVES! NOW!

I only have one message for Rose Huntington-Whitely: Give me that dress!

In one word: WOW! Talking about rocking the red carpet: Blake Lively!

The best dressed celeb of the evening by far: Sarah Jessica Parker! She looks incredible! (and hurray for head pieces!)

In the “not so great” category:
Madonna. What was she thinking? Even if your name is Madonna, you cannot wear slutty, punky school girl outfits when you’re over 50. You simply cannot.

I’m usually a Miley Cyrus fashion fan, but this time I was shaking my head in disapproval when I saw her Marc Jacobs dress.

Remember when I wrote about the jumpsuit and how much I love it? Well, this is how NOT to wear it, Kristen Stewart!

No Ashley. NO!

So who do you think was the best dressed and worst dressed of the evening?

Back to the Roaring Twenties: Style Inspiration from The Great Gatsby

Baz Luhrmann’s film adaptation of one of the greatest novels of all time has led to some major Gatsby fever. The Great Gatsby is literally everywhere: we’re bombarded with movie snapshots, trailers and interviews with the cast. But the most exciting part about the most hyped movie of the year by far, is the fashion of Daisy Buchanan and co. I am dead serious when I say that I wish I had lived in that era (fashion-wise that is) since the fashion of the Roaring Twenties is the perfect representation of what my personal style is all about: Decadence and luxury all drenched in an inappropriately large quantity of Moët & Chandon champagne! ;) During the Roaring Twenties the hemlines became shorter and waistlines became looser. All the glamorous socialites were clad in marabou feathers (Oh my!), furs (though I would now opt for a more animal-friendly faux-fur piece) and bedazzled headpieces (Admit it! You want one of those!) . What’s more: practically all women had short hair! (like me!) Sigh. I would have been such a fabulous flapper girl…

The costumes were designed by Catherine Martin (who won an Oscar for best Costume design for Moulin Rouge), in collaboration with none other than Miuccia Prada! The collection oozes sophistication and avant-garde exuberance: just look at the ‘chandelier dress’ Carey Mulligan got to wear on set:

And if you thought things couldn’t get any better: America’s luxury brand Brooks Brothers designed over 500 suits for the entire male cast! Leonardo DiCaprio looks incredible in his white suit…

Oh Leo….

So before you buy your tickets, I suggest you get into that sizzling Roaring Twenties vibe first : Buy that flapper dress (the bolder the better!) and take that extra sip of champagne! Fitzgerald would definitely approve

Deliciously Decadent: Grasshopper Cheesecake Brownie

“Too much of a good thing can be wonderful.” Mae West was so right when she said these words. In fact, I think she had this magnificent Grasshopper Cheesecake Brownie in mind when she came up with her world famous one-liner.

This is a brownie… And a cheesecake… And a grasshopper pie… All rolled into one deliciously decadent treat. It is in-your-face grandeur and home-made comfort at the same time. It is heaven on a plate.

Everyone loves the incredibly intense chocolaty flavour of brownies (if you don’t, there is definitely something wrong with you…) Everyone loves the fresh and tangy palate-cleaving creaminess of the cheesecake (If you don’t, you may want to see a doctor…) And everyone loves the extraterrestrial green of the minty grasshopper pie. (If you don’t, frankly, you might want to book a room in the Cuckoo’s nest. )

Still not convinced? (Shame on you!) Then just try it out for yourself and you will realize that this is indeed baking perfection.

Grasshopper Cheesecake Brownie

Ingredients:

For the brownie:
• 2 eggs
• 250gr caster sugar
• 60gr plain flour
• 50gr cocoa powder
• 125gr butter, melted

For the grasshopper cheesecake:
• 2 eggs
• 300gr cream cheese
• 70gr caster sugar
• 2 tbsp mint syrup
• 100gr white chocolate, melted
• Green food colouring

Method:

1. Preheat the oven to 170°C and line a 23cm loose-bottomed cake tin with baking parchment.
2. For the brownie, put the eggs and sugar in a bowl and beat until light and fluffy. Sift in the flour and the cocoa powder and beat until all the ingredients are well mixed. Pour in the melted butter and mix through. Spoon the mixture in the cake tin.
3. For the grasshopper cheesecake, put the cream cheese, mint syrup and sugar in a bowl and mix on low speed until smooth. Pour in the melted chocolate and stir well. Add the eggs, one at a time, and mix until everything is combined and your batter is smooth and glossy. Stir in the food colouring until you get a nice green hue. (grasshopper worthy )Pour the cheesecake mixture on to the brownie .
4. Bake in the oven for 35-40 minutes, or until the cheesecake is firm to the touch and light golden around the edges.
5. Leave to cool completely and refrigerate for at least one hour (this will intensify the flavours even more!)

My Indian Food Walhalla: Pretty Impeccable Paneer

I often think that I must have been Indian in a previous life. I love bold colours, I love accessories and I love spicy food. But above all, I’m simply smitten with Indian food. Of all types of world food, there is just one cuisine I couldn’t possibly live without, and that’s the Indian cuisine.
It’s spicy. It’s hot. It’s oh so comforting and if things couldn’t get any better: vegetarians will never be neglected! Indian cuisine literally overflows with fragrant and rich veggie dishes! My current food obsession: paneer. (For the food dummies among you: paneer is a non-melting fresh cheese that is very popular on the Indian subcontinent. If you have no idea what it tastes like – shame on you! – you should definitely try the very popular dishes mattar paneer (with peas) or saag paneer (with spinach)! They taste divine!)
However, you don’t have to go to an Indian restaurant to experience the rich flavours of Indian cuisine. You can easily experiment with Indian spices and flavours in your own little 70s-inspired kitchen. It may not be as authentic, but it will definitely give that same comforting richness. Plus, you don’t have to stick to the traditional dishes. You can experiment and create dishes with all the left-overs you have lying around in your fridge. The following dishes were packed full of spicy, sunny flavours (they brought an instant smile to my face!) and they were dead easy and super-duper quick! I swear, these dishes are so speedy, it would even make Jamie Oliver blush!

 

Fruity Paneer red curry
If you are looking for an explosion of flavours: this is it! I know it may sound really weird to combine cherry tomatoes, curry paste and pineapple juice (it actually sounds really icky!) but it works so well, you’ll be in an utter state of culinary delirium!
Ingredients (serves one):
• 100 gr paneer, cut into cubes
•  half a red pepper, finely sliced
• 200gr canned apricots, roughly chopped
• Handful of cherry tomatoes, halved
• 1dl pineapple juice
• 2 tbsp red curry paste
• 1 tbsp garam massala
• ½ tbsp turmeric
• Fish sauce
• Fresh coriander
Method:
1. Heat a tablespoon of vegetable oil in a frying pan and stir-fry the red pepper for a couple of minutes. Add the pineapple juice and curry paste and let it simmer for a couple of minutes.
2. Add the apricots, cherry tomatoes and the spices and put on a low heat for a further 5 minutes.
3. Meanwhile, grill the paneer cheese in a very hot pan for a minute on each side. Sprinkle on some salt and garam massala.
4. Finish the curry with a splash of fish sauce to taste and the fresh coriander.
5. Serve the crunchy paneer on top of your steaming fruity curry and serve some naan or fluffy rice on the side.

Comforting bean-endive-peanut paneer curry
I was feeling a bit down and depressed the other day…

Wait! Let me rephrase that, since I’m not in the mood to be euphemistic: I was having a severe panic attack about my fast approaching thesis deadline. (That’s more like it ) So I was looking for something really comforting to have for dinner and so this dish was born. The peanut butter and soy cream make it incredibly creamy , the endive provides that bitter tang and the beans are high in protein and an excellent source of iron. This dish is the perfect spirit lifter!
Ingredients(serves one depressed lady in need of some real comfort)
• 200gr endive, blanched and drained (you can substitute it with spinach are pak choi if you prefer)
• 200gr small can of white beans
• 100gr paneer, cut into cubes
• 100dl soy milk
• 1 tbsp peanut butter
• 1/2tsp turmeric
• 1 tsp curry powder
• ½ tsp sambal oelek
Method:
1. Heat the soy milk in a pan over a medium heat, together with the peanut butter, turmeric, curry powder and sambal. Bring to the boil.
2. Add the blanched endive and white beans and let is simmer on a low heat for a couple of minutes. Season to taste with salt and pepper.
3. Meanwhile, grill the paneer cheese in a very hot pan for one minute on each side and season with salt, pepper and curry powder.
4. Serve the steaming curry in a large bowl and top with the grilled paneer. Serve with some delicious naan or Turkish bread ( whatever you prefer really, but I believe there is no better way to lift your spirits than to dunk some bread in a yummy sauce so that it gets all juicy and soggy. But hey, that might as well just be me )