Monday, 25 May 2015

Veg. Hakka Noodles Recipe


  • 2-3 green chillies (slitted from center)
  • 4-5 pods of garlic (fine chopped)
  • 1 small onion (sliced / chopped) or
  • 3-4 white spring onions (sliced)
  • 1/2 carrot (peeled and sliced)
  • 1/4 capsicum (green bell pepper) (sliced)
  • 1/4 cup cabbage (shredded)
  • 2 tbsp cauliflower florets
  • Few spring onions (green) for garnishing
  • 1 tsp soy sauce
  • 1 tsp vinegar
  • 1 tbsp tomato ketchup
  • A pinch of white pepper powder
  • 2 tsp cooking oil
  • Salt to taste

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

  1. Heat 4 cups of water in a big vessel and add noodles.
  2. Boil the noodles until 3/4 cooked, drain and keep aside. Noodles should be just enough to retain a somewhat firm texture.
  3. Heat oil in a non-stick wok, add green chillies along with chopped garlic. Saute for a few seconds on high flame.
  4. Add chopped vegetables and toss quickly.
  5. Add salt to taste and mix well.
  6. Season the veggies with a pinch of white pepper powder and toss immediately to blend the flavor.
  7. Saute the veggies by constantly stirring, without burning, and allow them to turn little crunchy.
  8. Add boiled noodles and toss on a high flame for a few seconds. 
  9. Mix soy sauce, vinegar and tomato ketchup.
  10. Garnish the noodles with few spring onion greens and serve piping hot.


  1. Noodles cooking process should be done on a high flame and continuous tossing is required.
  2. Do not over cook noodles or they will become soggy.
  3. Drain the water completely and toss noodles with the fork. This will help to prevent the noodles from sticking together.
  4. If you are using beans in noodles, then cut them into very fine strips and add before adding other vegetables, as beans takes a longer time to get cooked.
  5. You may add Schezwan Sauce to convert this recipe in Schezwan noodles recipe.
Courtesy : Nidhi


Tuesday, 12 May 2015

Bread Pizza Recipe :: ब्रेड पिज़्ज़ा रेसिपी

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

  • Bread slices
  • 2 teaspoon unsalted butter
  • 1 small onion
  • 1 tomato
  • 1 capsicum (bell pepper)
  • 1/2 cup pizza sauce
  • 1/2 cup cheese, grated
  • Salt to taste

a) Arrange the bread slices on a chopping board, spread a good amount of butter and pizza sauce on all bread slices.

b) Slice the vegetables thinly (you can add mushroom or paneer in this). Arrange the vegetables on all bread slices and top with generous amount of grated cheese. (I have used parmesan cheese here but you can go with mozzarella cheese as well). 

c) Preheat the oven at 250 degrees F and arrange the pizza breads in it. Bake the pizzas for about 15 minutes, till they turns slightly browned and cheese starts melting.

Tasty aslee bread pizzas ready to serve.

You can sprinkle Bikaji Bhujia just before serving for an added tingling taste.

Tuesday, 5 May 2015

Bhel Puri Recipe : भेळ पूरी रेसिपी

Preparation time: 5 minutes
Cooking time: 5
Servings: 4


  • 2 cups kurmura (puffed rice)
  • 1 medium size onion thinly chopped
  • 1/2 cup pre-boiled potatoes (mashed or chopped)
  • 1 tomato thinly chopped (remove pulp)
  • 3-4 green chillies thinly chopped
  • 1/2 cup tamarind chutney
  • 2 tbsp coriander chutney
  • 2 tbsp coriander leaves chopped
  • 1 tbsp mint leaves chopped
  • 1/2 cup Bikaji Bhujia
  • 1/2 cup nimkis
  • 5-6 gol gappas (ready made)
  • Chaat masala to sprinkle
  • Few pomegranate seeds to sprinkle
  • Few grapes (chopped) to garnish

How to make Bhel Puri:

  1. Combine the kurmura, onion, potatoes and tomatoes very well in a big bowl.
  2. Add green chillies and stir the mixture with tamarind chutney and coriander chutney.
  3. Crush the gol gappas and nimkis directly into the mixture.
  4. Mix well and add Bikaji Bhujia. Mix very well.
  5. Garnish with chopped coriander and mint leaves.
  6. Sprinkle chaat masala all over and top with few seeds of pomegranate and chopped grapes. Also top up with more Bikaji Bhujia.
  7. Serve immediately.

Monday, 6 April 2015

Masala Matthi Recipe : मसाला मट्ठी रेसिपी


Preparation time: 10 minutes
Cooking time: 15-20 minutes
Servings: 6


  • 4 cups all purpose flour
  • 1 cup wheat flour
  • 2 green chillies finely chopped
  • A pinch of asafoetida
  • 1/2 tsp fennel seed powder
  • 1/2 tsp cumin powder
  • 3/4 tsp pepper powder
  • 2 tsp dry crushed fenugreek leaves
  • 2 tbsp ghee/oil for mixing
  • 2 cups warm water to knead the dough
  • Salt to taste
  • Vegetable oil to deep fry

Making masala mathri :

  1. Sieve both the flours and add salt as per taste.
  2. In a big mixing bowl, combine all the ingredients very well.
  3. Melt the ghee in a saucepan and pour over the mixture.
  4. Knead the dough with warm water until becomes soft and stiff.
  5. Cover the dough and keep aside for 15-20 minutes, till it sets.
  6. Heat sufficient oil in a pan and in the meantime, knead the dough slightly with your hands.
  7. Take some oil in your palms, make small balls from the dough and roll out each ball into a thick puri/poori.
  8. Make all the puri’s in the same way and pierce them with fork or any spotted spoon.
  9. Dip few puri’s at a time in hot oil and fry from both sides till turns to golden brown.
  10. Drain on oil absorbent paper and serve hot with your morning or evening tea / coffee.

Wednesday, 25 March 2015

Spring Roll Recipe : स्प्रिंग रोल रेसिपी

Prep time:
Cook time:
Total time:
Yield: 4 servings


  • 3 cups maida (all purpose flour)
  • 1 cup carrot shredded
  • 1 onion thinly sliced
  • 1 cup cabbage shredded
  • 1 green bell pepper grated
  • 1 inch ginger chopped
  • 5-6 cloves garlic minced
  • 3 green chillies thinly chopped
  • 1/2 tsp white pepper powder
  • 1 tbsp soya sauce
  • Salt as per taste
  • Oil to fry
  • Water

Method of making Spring Roll:

  1. Mix the flour and salt and make a smooth batter by adding water.
  2. Heat 1 tbsp oil in a non-stick pan and add the flour batter.
  3. Stir continue to break the lumps and cook until the batter turns into golden color just like a pancake mixture.
  4. Allow to cool aside.
  5. Heat 2 tbsp of oil in another non-stick pan.
  6. Add ginger-garlic and green chillies.
  7. Saute for few seconds and stir fry the chopped vegetables with little bit of salt and white pepper powder.
  8. Cook until vegetables are crispy and tender.
  9. Add soya sauce and cook for 2 more minutes.
  10. Keep aside to cool completely.
  11. Now when pancake mixture is cooled down, start preparing small balls from it.
  12. With the help of rolling pin, try to make a small round shaped roti from each ball. Dust dry flour if required.
  13. Divide the prepared stuffing and fill in each pancake.
  14. Fill about 2 tbsp of prepared stuffing on the center and fold from all the sides.
  15. Fold to make a tight roll and seal the edges by using dry flour or cornstarch.
  16. Make all the rolls in similar way. (Sometimes I make samosa shaped spring rolls as well).
  17. Deep fry few at a time in hot oil until become crispy.
  18. Remove on paper napkin.
  19. Enjoy yummy Chinese spring rolls with chutney and sauce.

Side Tips:

  1. For making delicious spring rolls you may add your favorite vegetables.
  2. For making the tight rolls, mix a tbsp of maida with 4 tbsp of water, make a paste and use to seal the edges of a roll.
Courtesy : Priya

Friday, 13 March 2015

Chocolate Brownies Recipe : चॉकलेट ब्राउनी रेसिपी

Preparation time: 5-6 minutes
Cooking time: 30 minutes
Servings: 15 Brownies

Ingredients needed:

  • 150 gms dark chocolate chopped
  • 150 gms unsalted butter
  • 2 cups brown sugar
  • 8-10 fresh strawberries
  • 1/4 cup plain flour
  • 1/4 cup self-raising flour
  • 3 eggs
  • 1/4 cup white chocolate bits
  • 1/4 cup instant vanilla pudding mix

Method of making Chocolate Brownies:

  1. In a microwave safe bowl add the chocolate and butter.
  2. Microwave both the ingredients on medium high (it will might take 2-3 minutes), or until they get melted.
  3. Keep aside to cool.
  4. In the meantime, cut the strawberries into small pieces.
  5. Preheat the oven to 250 degrees, and prepare a baking pan by placing a baking paper on it.
  6. Grease the baking paper with little bit of butter.
  7. In the cool mixture of melted butter and chocolate, beat the eggs and mix the sugar completely.
  8. Mix for 2 minutes so that the mixture becomes fluffy and soft.
  9. Add the flours and make a firm batter.
  10. Pour half of the mixture into a prepared baking pan.
  11. Sprinkle some strawberries and white chocolate bits all over.
  12. Now pour the remaining mixture on top of the layer of strawberries and while chocolate bits and bake for 20 minutes.
  13. Check the firmness of brownie and then take our from the oven.
  14. Allow to cool completely in a pan.
  15. Refrigerate it at least for 2-3 hours.
  16. Take out the brownie from a pan and cut into squares or in any shape you like.
  17. Sprinkle some vanilla pudding mix and serve.

Useful Tips:

  1. You can dust the brownies with icing sugar also.
  2. You can keep brownies in the fridge for long time in an air tight container.
  3. You can also store brownies in the freezer for 2 months.

Wednesday, 4 March 2015

Shrikhand Recipe : श्रीखण्ड रेसिपी

Prep. time: 10 minutes
Cook time: 20 minutes
Servs: 4


  • 1 kg fresh thick curd
  • 1 cup sugar
  • A pinch of saffron strands
  • 1 tbsp green cardamom powder
  • 2 tbsp warm water
  • Few almonds chopped
  • 1 tbsp cashew nuts chopped
  • 1 tbsp pistachio chopped

How to make Shrikhand:

  1. Grind the sugar to make a smooth powder and keep aside.
  2. Hang the curd in a clean muslin cloth and fold tightly to drain the whole water.
  3. Dissolve the saffron strands in the warm milk and leave for few minutes.
  4. Combine the hung curd, saffron mixture, sugar and cardamom powder.
  5. Mix well and give a smooth blend for few seconds.
  6. Refrigerate the blended mixture for few hours.
  7. After few hours, garnish the chilled shrikhand with chopped dry fruits.
  8. Enjoy the yummy Gujarati style shrikhand with paratha, puri or as it is.

Useful Tips:

  1. You may use dry fruits of your choice to make the shrikhand more tasty.
  2. It is very important that curd should be thick enough to make this shrikhand, for that hang the curd in the muslin cloth for few hours until the liquid completely drained off.