Friday, September 15, 2017

Veg Hakka Noodles


Noodles-1 packet
Vegetables- Onions, Carrots, Beans, Cabbage and green peppers- cut into thin strips
Red chillies-5
Garlic-2 cloves
Soya sauce-2 tbsp.
White pepper powder- 1 tsp
Vinegar-2 tsp

  1. Boil noodles according to instructions given on the package. Drain and put some oil on noodles and gently mix. Let them stay in the colander.
  2. Make a paste of red chillies and garlic.
  3. Heat oil in a pan and fry the veggies. When they become soft add salt, pepper powder, red chilli paste, Soya sauce and Vinegar and let it cook for 30 seconds.
  4. Now add noodles and mix nicely with the above mixture and let it cook for 2 minutes.
  5. Serve hot.
  • In the red chilli paste, you can add green chillies instead of red chillies.
  • If you want sweet and tangy flavor for your noodles then you can add a little bit of tomato ketchup.

Wednesday, September 13, 2017

Masala Bhaat


 Basmati Rice - 2 cups
Vegetables (Potato, Carrot and Peas)- 1 cup
Ginger-garlic paste-1 tsp
Cinnamon-1/2 inch stick
Cumin seeds-1 tsp
Red chilli powder- 1-2 tsp
Coriander powder-2 tsp
Pepper powder-1 tsp
Garam masala-1/2 tsp
Turmeric powder-1/2 tsp
Lemon juice-1tbsp
Coriander leaves/Cilantro- for garnishing

  1. Heat oil and ghee. Add cumin seeds and whey start to splutter add cloves, cinnamon, cardamom and curry leaves and fry for a minute. While they are frying add cashews and fry till they turn golden brown.
  2. Now add onions, turmeric powder, ginger-garlic paste and fry till the raw flavor is gone.
  3. Add vegetables and fry till they become soft.
  4. Now add all the dry masalas and fry for a minute.
  5. Add the above mixture to the washed rice and mix well. Add salt, and 3 cups of water and cook. I made it in rice cooker but you can also cook on stove top in a deep pan.
  6. When the rice is done add lemon juice and mix. Garnish with cilantro and serve it with any gravy curry and Raita.
  • You can add green chilli paste instead of red chilli powder
  • If you have leftover rice then after frying all the masala, add the rice and fry for 5 minutes and turn it into masala fried rice.

Monday, August 28, 2017

Masala Upma


Sooji- 1 cup
Water- 2.5 cups
Onion- 1
Green chillies-3 or 4
Ginger- a small piece
Peas-1/2 cup
 Turmeric powder- 1/2 tsp
Oil- 4 tsp
Ghee-1/2 tsp( optional)
 Lemon juice- 1 tsp( optional)
For tempering: mustard seeds, cumin seeds, red chillies, curry leaves, cinnamon and cloves


1. Heat oil and add the tempering ingredients and fry for a minute. Add cashews and fry for one minute.
2. Add onions, ginger, green chillies, turmeric powder and fry till onions turn translucent.
3. Now add chopped potatoes, carrots and peas and fry till they soften and then add tomatoes and fry till tomatoes become mushy.
4. Now add 3 cups of water and bring it to boil. Add salt and ghee.
5. Reduce the flame and slowly add sooji  while continuously stirring so no lumps are formed. Let sooji absorb the water and then cover and cook for 2 minutes and then switch off the stove. Squueze lemon juice onto upm and mix. Serve with any pickle or podi of your choice. ( my favorite combo is Upma and Mango pickle mmmmm... yummm....)

Note: some people like to dry roast sooji till the raw flavor is gone but don't do it. If you roast it then upma that comes out will be dry but I like it little runny.  

Monday, May 22, 2017

Paneer stuffed bread roll

Bread slices-4
Crumbled paneer-1 cup
Potato-1, mashed (optional)
Water-1 cup
Cumin powder-1/4 tsp
Red chilli powder-1/2 tsp
Garam masala powder-1/2tsp
Chaat masala-1/2 tsp
Ginger-garlic paste-1/2 tsp
Cilantro- a few sprigs
1. Heat 2tbsp oil in a pan and fry onions along with ginger-garlic paste till the raw smell is gone.
2. Add cumin powder, red chilli powder, garam masala and chaat masala powder and fry for a minute. Add paneer and mashed potato along with salt and mix well. Add cilantro and fry till the mixture is almost dry. Let it cool.
3.  Cut the sides of the bread. Dip each bread in water for a second and then carefully press the water out of bread using both palms. Put the filling in the center of the bread and bring edges together. Make sure it is sealed nicely. Repeat that with remaining slices and keep the rolls aside.
4.  Heat oil in a nonstick pan and deep fry the rolls till they are crispy and golden brown in color. 
5.  Serve hot with ketchup or green chutney.

* if you like spicy stuff then you can do green chillies to the mixture.

Saturday, April 29, 2017

Mixed Veg Kurma

Cauliflower florets-3/4 cup
Potatoes cuves-3/4 cup
Chopped Carrots-1/2 cup
Chopped French beans-1/4 cup
Green peas-1/4 cup
Bay leaves-1
Curry leaves-5
Turmeric powder-1/4 tsp
Red chilli powder-1 tsp
Oil- 4tsp
Cilantro/coriander leaves- for garnish
Grind to paste:
Fresh coconut-4 tbsp
Roasted channa dal(Dalia)-1/2tbsp
Cinnamon stick-1/2inch
Ginger-Garlic paste-1/2 tsp
Cumin seeds-1/2 tsp
Coriander seeds-2tsp
Poppy seeds-1 tsp
Peppercorns-5 or 6(optional)
Cashew-10( soak them in warm water for 30 mins before grinding)

1. Heat oil in the pressure cooker and add curry leaves and bay leaves. Then add onions,turmeric powder and fry till they are light brown.
2.  Now add tomatoes,red chilli powder and fry for 2 minutes.
3. Add the ground paste, salt, yoghurt and cook on the medium flame till oil separates and the raw smell is gone.
5. Now add all the vegetables and fry for 2 minutes and then add 1 to 1.25 cups of water and pressure cook for 2 whistles.
6. Garnish with cilantro and serve.

This is a perfect accompaniment for Roti, Poori and Pulao.

Tuesday, January 31, 2017

Peanut Chaat

Perfect snack to go with tea.

Peanuts-1 cup
Red chilli powder-1/2 tsp
Chaat masala-1/2tsp
Onions-1, finely chopped 
Green chillies- 3 or 4, finely chopped 
Lemon juice1 tbsp
Oil-1 tsp

1. Heat oil and roast peanuts. ( if you have store bought roasted peanuts then skip this step)
2. Take peanuts in a bowl and add all the other ingredients and mix.

Sunday, January 22, 2017

Mushroom matar

Matar/ Green peas
Ginger-garlic paste- 1 tsp
Cumin powder-1/2 tsp
Coriander powder-2 tsp
Red chilli powder-1 tsp
Garam masala powder-1/2 tsp


1. Soak cashews in warm water for 30 mins and grind to paste. Boil green peas and keep aside,
2. Grind onions, tomatoes along with ginger-garlic paste.
3. Heat oil in a pan and fry mushrooms till they become red and all the water from mushrooms evaporate. Take them in a plate and let them cool off.
4. In the same pan heat oil and fry the ground paste till the raw smell evaporates.
5. Now add cumin powder, coriander powder, red chilli powder and garam masala powder and fry till oil separates from gravy.
6. Add cashew paste and fry for 5 minutes. Now add peas, mushrooms,salt and 1 cup water and cook  for 10 minutes.

This goes well with roti, paratha and biryanis.

Wednesday, January 18, 2017

Gobi masala


Caluliflower/Gobi- 1
Cilantro- few sprigs
Ginger-Garlic paste- 1/2 tsp
Cinnamon-1/2 inch stick
Poppy seeds-1 tsp
Coriander seeds-2 tsp
Red chilli powder-1 tsp
Turmeric powder-1/2 tsp
Coconut-1/2 cup
Garam masala powder-1/2 tsp

  1. Cut cauliflower into florets. Cut one onion into small pieces.
  2. Grind the other onion, tomatoes, cilantro, ginger-garlic paste,cloves,cinnamon,poppy seeds and coconut into a paste.
  3. Heat oil and fry onions and cauliflower till cauliflower becomes soft. Add the ground masala and fry till oil leaves the sides and raw smell is gone.
  4. Add salt, red chilli powder, coriander powder and garam masala powder and fry for a minute.
  5. Add a cup of water and boil for 5 to 10 minutes. 
Serve with Roti, Naan, Poori, Pulav or just plain basmati rice.

Friday, January 13, 2017

Bhindi masala

Bhindi/okra fry is popular in my house. But that goes well only with rice. When I want to make Bhindi curry that goes well with rice and roti then this is my goto recipe. Very easy to make and you can't get enough of the taste.


Bhindi/okra- 1/2 kg, cut into 2 inch long pieces
Ginger-garlic paste-1/2 tsp
Salt- according to your taste
Turmeric powder-1/2 tsp
Red chilly powder-1 tsp
Coriander powder-2 tsp
Cumin powder-1/2 tsp
Garam masala powder-1 tsp
Cinnamon-1 inch stick
Cumin seeds-1/2 tsp
Oil-4 tbsp

1. Grind onion along with ginger-garlic paste and keep aside. Grind tomatoes into puree and keep aside.
2.  Heat 2 tbsp oil in a pan and fry the okra till they are nice and crisp. Keep them aside.
3. In the same pan, heat the remaining oil and add cumin seeds,slightly crushed cloves and cinnamon. Next add the onion paste. Add turmeric powder and fry till the raw smell of onions is gone.
4. Next add all dry powders except for garam masala and fry for 2 minutes and then add tomatoes puree. Close the lid and cook till oil separates from the gravy.
5. Now add fried okra, garam masala, water if needed and adjust salt. Close the lid and cook for 5 minutes.

Monday, January 9, 2017

Carrot Quesedilla

This is the recipe from my junior chef.


Tortilla or roti:1
Carrots- 2, peeled and grated
Onion-1,cut into small chunks
Cheese- 2 slices
Pepper or red chilli powder-1/2 tsp

1. Heat oil in a kadai and fry onions and carrots with salt and pepper.
2. Preheat the quesedilla maker.
3. Meanwhile put tortilla on a plate and spread curry on one side and put cheese on top of the curry. Then fold the tortilla and seal the edges.
4. Put it in the quesedilla maker and cook for 3 to 5 minutes. Let it cool down and then serve with ketchup.

1. If you don't have quesedilla maker you can make it on the tawa.
2. No need to put butter or extra oil while cooking it in quesedilla maker. The oil in the curry is enough to make it crunchy.