Monday, 22 October 2012

Schezuan paneer and vegetables!!

Here's another Indo-Chinese recipe. It goes very well with fried rice, hakka noodles or garlic burnt rice!! Although I don’t mind hogging it up, by decide how you want to eat it!!:)


Paneer (200gms) (cut in small cubes)
Capsicum(1 big) (cut in small cubes)
Cabbage (½ cup ) (grated)
Carrot (1 small) (thinly sliced)
French beans (5-6 beans) (roughly chopped)
Spring onion (5-7 along with the leaves ) (chopped)
Corn (boiled) (¼ cup)     
Corn flour (1tsp mixed with 2tbspn of water)                                                                
Ching’s schezuan sauce (2tbsp)
Ginger (3-4 cloves)(finely chopped)
Garlic paste (1tsp)
Soya sauce (1tbsp)
Vinegar (1tbsp)
Tomato ketchup (2 tbsp)
Black pepper powder (to taste)
Sugar (1tsp)
Salt (to taste)
Oil (for cooking)
Water (2 ½ cups)


  1. Heat oil in a wok on high flame.  Add the garlic to the oil and cook till golden.
  2.  Add the vegetables to the oil and cook for 5 mins.
  3. Add the rest of the ingredients except for water, corn flour mixture and paneer.
  4. Mix well and cook for 5 -7 minutes.
  5.  Add the paneer and mix well.  Add the water and cook for another 5 minutes.
  6. Add the corn flour mixture and cook for more 5-6 mins.
  7. Serve hot!!!

Monday, 30 July 2012

Veg Tawa Masala

Onion (2) (pureed)
Tomato (2 small) (pureed)
Paneer (1 small bowl)
Capsicum (1) (roughly chopped)
Potato (1) (roughly chopped)
Cabbage (1 small bowl) (roughly chopped)
Green Peas (1 small bowl) (roughly chopped)
Cauliflower (1 small bowl) (roughly chopped)
Ginger garlic paste (2tbsp)
Red chilli powder (2tbsp)
Turmeric powder (½tsp)
Coriander powder (1tbsp)
Garam masala (½tsp)
Coriander (for garnish)
Salt (for taste)
Oil (3 tbsp)
  1. Steam all the vegetables for 10 mins before cooking.
  2. Heat 3 tbsp oil in a wok.
  3. Add the onion and tomato puree and turmeric powder sauté for 5 mins.
  4. Add the Ginger garlic paste, Red chilli, Turmeric powder, Coriander powder, Garam masala, little Coriander and Salt. Cook well till the oil starts separating.
  5. Add the vegetables and mix well.
  6. Cover with a lid and cook for 5 mins, check the vegetables should be well cooked. Remove the lid and cook on high flame for 2 mins to get the crispiness. Don’t cook for long on high flame or you might get a charred flavour.
  7. Garnish with some Coriander.
  8. Serve hot with paratha or roti!!

Tuesday, 29 May 2012

Vegetable Rockers

brinjal (bada baigan)(1 big)
Capsicum (1) 
Potatoes (2 medium) (boiled and grated)
Paneer(grated)(100 gms)
Green chillies (6-7)
Roasted cumin powder (zeera powder) (1 tbsp)
Red chilli powder (1 tbsp)
Chaat masala (1 tbsp) 
white sesame seeds (Til) (2 tbsp)
Coriander (finely chopped) (1 tbsp)
Lemon juice (2 tbsp)
  1. Cut the brinjal and capsicum (you may use any other vegetable of your choice such as cucumber or torayi) in slices and remove the central part. (as shown in d picture). 
  2. Apply some red chilli powder and chaat masala to the vegetable and keep aside.
  3. Mix the potatoes, paneer, green chillies , zeera powder, sesame seeds, coriander, lemon juice, salt, chaat masala and red chilli powder.
  4. Fill in the vegetables with the potato and paneer mixture. Drizzle some oil on a non-stick pan and fry the vegetable rockers on both side till crispy brown on both sides.
  5. After pan frying bake in the oven for 5-6 mins.
  6. Serve hot with a cold dahi dip or with a tomato chutney.

Saturday, 24 March 2012

American chopsuey

Ingredients for sauce: 

Mixed vegetables (1 onions, 1 Capsicum, ½  cup cabbage, 5-6 French beans and ½ carrot) (roughly chopped)

Baby corn or sweet corn (½ cup)

Vinegar (1 tbspn)

Soya sauce (2 tbspns)

Red Chilly sauce (1 ½ tbspns)

Tomato sauce (3 tbspns)

Black pepper (1 tspn)

Sugar (1 ½ tbspns)

Corn flour (2 tbspns)

1 ½ corn flour combined in 1 cup water



Ingredients for fried noodles: 

2 cups boiled noodles, drained and dried on a kitchen towel, sprinkle 1 tbsp of corn flour and mix.

Oil for deep frying.

  1. Boil the carrot, French beans and corn for two minutes just to cook them a bit before we start cooking drain the water and keep the vegetables aside.
  2. Heat some oil in a wok and sauté the onions. Add the capsicum, cabbage, and the boiled vegetables and sauté for 5 mins.
  3. Add the vinegar, soya sauce, tomato sauce, chilly sauce, black pepper, salt and sugar. Mix properly and add 1 ½  cup water cook for 5-7 mins.
  4. Add the corn flour along with water and go on stirring continuously till it thickens slightly and coats the vegetables. Remove from heat and keep aside.
  5. To prepare fried noodles, heat oil for deep frying in a vessel. Once hot, reduce flame to medium and place around 2 cups of noodles and cook till it turns golden brown. Remove onto absorbent paper and repeat with rest of the noodles.
  6. To serve, place the fried noodles on a plate. Ladle the vegetables over the bed of fried noodles and top with a bull’s eye (fried egg).
  7. enjoy!!

Friday, 23 March 2012

Schezuan Mix vegetables and corn pakoraz

Vegetables and corn pakora a perfect evening snack!!

Mix vegetables (Onion, Capsicum, cabbage) (1 bowl) (sliced)
Corn (boiled) (½ bowl)
Besan (gram flour) (2 big spoons, 3 big spoons if needed, you don’t want to completely cover the vegetables we just need the flour to bind the vegetable together)
Schezuan sauce (3 tbsp)
Chaat masala (2 tsp)
Zeera (cumin) (1 tsp)
Lemon juice (1 tbsp)
  1. Mix all the ingredients.
  2. Heat a non-stick frying pan and drizzle little oil, make small patty's of any shape you like and fry the patty's from all sides till golden brown.
  3. Serve hot!!

Tuesday, 20 March 2012

Roasted capsicum salad with wheat

This is one delicious salad. Made with roasted capsicum and boiled wheat, it can be served with a variety of dishes like kebabs.


Onion (1) (sliced)
Capsicum (1 roasted and 1 raw) (sliced)
Tomato (½ ) (sliced)
Wheat (soaked overnight and boiled) (3 tbsp)
Molasses syrup (2 tsp) (alternatively you can use sugar syrup or kaakvi or golden syrup)
Vinegar (1 tsp)
Lemon juice (1 tbsp)
  1. Mix all the ingredients and let it rest for 15 mins.
  2. Serve and enjoy!!:)


Ayran is a Turkish soup made basically from yogurt, it is very refreshing healthy and yummy; unlike the traditional soups Ayran is served chilled. It is my comfort food. I love it! Hope you’ll will like it too !!

Yogurt (1 cup)
Vegetable stock (1½ cup) (make sure your stock has a little bit of heat to it)
Chick peas (soaked overnight and boiled) (½ cup)
Wheat (soaked overnight and boiled) (½ cup)
Mint (a good bunch) (finely chopped)
Sugar (½ tbsp)
  1. Beat the curd until smooth.
  2. Mix the vegetable stock, chick peas, wheat, mint sugar, salt and yogurt well.
  3. Keep in the freezer for a while and serve chilled. Enjoy!!

Wednesday, 29 February 2012

cheese and chips

Cheese and chips! who doesn't love this??????

Medium potatoes (4) (unpeeled)
Oregano (dried) (1tbsp)
Red chilli flakes (1tbsp)
Lemon juice (1tbsp)
Tomato salsa (2 tbsp)
Cheese (1 small bowl) (grated)
  1. Preheat the oven to 250 degrees. Wash the potatoes and cut wedges.
  2. Mix the oil, oregano, chilli flakes and salt together in a bowl and toss the wedges into it so that the seasoning coats them.
  3. Place the potato wedges on a baking tray and bake uncovered for 20-30 min or till the potatoes are cooked and browned.
  4. Transfer the potato wedges into another microwave safe dish and spread some tomato salsa and cheese on top of the wedges.
  5. Microwave till the cheese melts and serve hot!!

Thursday, 23 February 2012

Roasted tomato salsa

Roasted tomato salsa! I actually licked up the remaining portion of in from the blender jar!

Tomatoes (3 big)
Onion (1 big)
Garlic cloves ( 6-7)
Green chillies (2-3)
Coriander and pudina  (½ cup )
Oregano (dry) (2 tbsp)
Vinegar (1 tbsp)
sugar (½ tbsp)
  1. Cut the tops of the tomatoes, peel the onions and garlic cloves.
  2. Place the tomatoes, onions and garlic in a baking tray. Drizzle some oil on the vegetables, and sprinkle some Oregano on top.
  3. Cook in the oven for 10mins.
  4. In a blender blend the roasted vegetables, coriander, pudina, chilles, vinegar and salt.
  5. Add some water if you want the consistency to be a little thin. This yummy salsa can be used as a dip with a variety of things such as chips, bhajiyas and it can also be used as a pasta sauce!!!!

Tuesday, 21 February 2012

Roasted vegetable salad with Paneer tikka.

Wanted to get rid of the traditional way of eating Paneer tikka, the vegetables and paneer in the salad form seems something very new!! try to know yourself!!

Ingredients for Paneer tikka:
Paneer cubes (150gms)
Yogurt (1 cup)
Ginger garlic paste (1tbsp)
Red chilli powder (1tbsp)
Garam masala (½tsp)
Lemon juice (½ lemon)
Cheddar cheese (grated) (1 cube)
Ingredients for roasted vegetables:
Vegetables of your choice (cut into big pieces) (1 big bowl) (use atleast three to four vegetables)
Red chilli powder (1tbsp)
Chaat masala (1tbsp)
Lemon juice (1 lemon)
  1. Place the paneer in a bowl and add the yogurt, ginger garlic paste, red chilli powder, garam masala, lemon juice, cheddar cheese and mix it well such that the mixture coats every piece properly.
  2. Keep to marinate for 1/2  hour.
  3. Preheat the oven to 170 degrees.
  4. Take the vegetables in a bowl and add red chilli powder, chaat masala, lemon juice and salt. Mix well.
  5. Drizzle some oil on a baking tray.
  6. Place the paneer and vegetables on the baking tray and drizzle some more oil on the paneer and vegetables.
  7.  Place the tray in the oven and cook for 15-20 minutes (on combination mode).
  8. Turn the paneer and vegetables in between once.
  9. Mix the vegetables and paneer tikka before serving. Serve hot!! Enjoy!!

Saturday, 18 February 2012

My custard cake with fresh fruits

What do you do when you get a craving for something sweet at 11 in the night?! You would probably search the fridge out, that’s exactly what I did but instead of picking up some chocolates and gulping them down I decided to cook!! Another search in the fridge and I knew what I was making some fruits, milk, eggs and tada!! Another 20 minutes and I was enjoying my hot custard cake with fresh fruits!! And this is by far my best custard cake!! Here is the recipe hope you enjoy it as much as I did:)
Vanilla slice cake (2)
Milk (1 cup)
Fresh cream (¼ cup)
Egg (1)
Fresh fruits (Orange, chikoo, strawberry and green grapes) (diced)
Sugar (3tbsp)
Powdered white sugar (¼ cup)
Vanilla essence (1-2 drops)

  1. Put the oven to preheat at 150 degrees. 
  2. Take a flat circular mould and Heat 3tbsp of sugar in a till it melts and turns golden brown and swirl to coat the sides of the mould. Keep aside to cool. 
  3. Mix the sugar in the milk and add a beaten egg and cream to it. Add the vanilla essence and mix well. 
  4. Crush the cake finely in the mould that has been coated with sugar. Put the fruits and pour the milk mix into the mould. 
  5. Cook in the preheated oven for 15 – 20 mins. Once done let it cool.
  6. To serve, place a plate over the mould, hold firmly in place and turn over gently. 
  7. The custard cake will turn over onto the plate, caramel side up! Enjoy:)

Friday, 17 February 2012

chicken tikka lollypops

This is my twist to the normal chicken tikkaz , I ve used chicken lollypops  instead of the boneless chicken pieces that are used to make chicken tikkaz. The reason I have added cheese is that it makes the tikka's creamier and softer.
Chicken lollypops (9)
Yogurt (1 cup)
Ginger garlic paste (1tbsp)
Red chilli powder (1tbsp)
Garam masala (½tsp)
Lemon juice (½ lemon )
Processed cheese (grated) (1 cube)
  1. Wash the chicken and place in a bowl and add the yogurt, ginger garlic paste, red chilli powder, garam masala, lemon juice, cheese and mix it well such that the mixture coats every chicken properly.
  2. Cover the bowl with a plastic wrap and leave the chicken for 2-3 hours in the refrigerator. (You may keep the chicken to marinate overnight too, that will only make your tikka yummier!!)
  3. Heat the oven to the maximum temperature to match the heat of the barbeque.
  4. Drizzle some oil on the chicken.
  5. Place the chicken on the grill rack and cook for 20-25 minutes (on combination mode).
  6. Serve hot with sliced onion and lemon wedges.

Wednesday, 15 February 2012


This is another North Indian dish, traditionally served with bhature. This is my take on this traditional dish. hope you'll like it!

Chole (chikpeas)(boiled)(250gms)
Tomato (pureed) (2 big)
Onion (finely chopped)(2 big)
Coriander (finely chopped)
Ginger-garlic paste (1tbsp)
Garam masala (½tsp)
Red chilli powder (1 ½tbsp)
Coriander powder (1tbsp)
Chaat masala (1tsp)
Gur aur imli ka pani (2tbsp)(soak 1 tbsp tamarind(imli) and 1 tbsp jaggery(gur) in water for 15 mins and use this water)
Oil (for cooking)
  1. In a sauté pan pour some oil. Add the onions to this and cook till translucent.
  2. Add the tomato puree and cook for 5 mins. Add ginger-garlic paste, Garam masala, Red chilli powder, Coriander powder, and Gur aur imli ka pani. Mix well and cook till the oil starts separating.
  3. Add the chole at this point. Sprinkle salt, chaat masala and coriander and mix well.
  4. Cook for another 2 mins and serve hot with poori, bhature or rice! Your wish! A thin yellow kadi as a side drink goes quite well with it too! 
Check out my recipe for the yellow kadi. enjoy!!:)

yellow kadi

This is a thin kadi made with yogurt, the subtle taste of the kadi works very well with spicy dishes such as chole.

Dahi (yogurt) (250gms)
Green masala (coriander, Green chilli, garlic and zeera (cumin)) (ground to a paste) (1tbsp)
Turmeric powder ( ½ tsp)
Besan(chana dal) flour (1tbsp)
Coriander (finely chopped)
Garlic pods (chopped) (3-4 cloves)
Curry patta (curry leaves)(4-5 leaves)
Water (1 ½ glass)(you may increase or decrease the water depending upon how thin you want the kadi to be)
Oil (for choke)
  1. In a blender, blend the yogurt, green masala, turmeric powder and besan flour.
  2. Add the water and blend again.
  3. In a pan drizzle some oil and put the garlic and curry leaves in it. Sauté till the garlic turns slightly brown.
  4. Now add the yogurt mix to this and cook for 5 mins and serve hot in a glass!! Enjoy!!:)


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