Sunday, January 30, 2011

Chinese Bhel


chow mein noodles (pre-fried) - 1 cup (u can even use maggi or ramen noodles)
green bell pepper - 1/2 cup sliced
Red bell pepper -1/4 cup sliced
yellow/orange bell pepper -1/4 cup sliced
Red onions - 1/2 cup
Cilantro finely chopped
Cabbage chopped - 1/2 cup
Spring onion - 1/2 cup finely chopped
Spicy Tomato ketchup or Bhel Chutney -1/3 cup
Chinese Green chilli sauce - 1/4 cup
Ginger-little chopped or ginger grated(little)
Paprika powder.
Oil -2 tsp
Salt to taste
(adding little imli chutney taste great too.... but its optional)
Lemon Juice


1. If using pre-fried chow mein noodles...just proceed to the step two.If using ramen / maggi , crumble and put them in a baking sheet. Spray oil over them and bake them in a preheated oven for 10 mins at 300 degree F. Don't over cook them, only until light brown in colour.

2. Mix all the vegetables in a bowl. Add ginger, paprika, oil and lemon juice.Add the noodles to this now, along with the sauces, salt, cilantro and pomegranate. Mix them all well and serve. (if using imli chutney add a bit of that too for some tangy flavor..)

3. Garnish with some cabbage and cilantro (optional) n serve. You can serve this chill for the best taste...:D

Saturday, January 29, 2011

Minestrone Soup


Carrots - 1/2 sliced

Onions - 1 finely chopped

Celery - 1 cup finely chopped

Diced Tomato - 1 can medium size (i used 4-5 Roma tomatoes)

Peas - 1/4 cup

Shell pasta /Elbow pasta - 1/2 cup (uncooked)

Garlic pods - 7 finely chopped

Vegetable/Chicken stock / Water - 5 cups

Garbanzo beans - 1 cup

Oregano - 4 tsp (fresh or dried)

Basil - 2 tbsp (fresh or dried)

Pepper - 2-3 tsp

salt to taste

Olive oil

Italian parsley for garnish

Chicken breast-cut into small cubes


In a big pan add some oil and heat it well. When hot enough add the garlic and saute for few minutes. Now add the onions and saute well till the onions are transparent.

Now add the stock / water and bring to a boil. Add all the chopped vegetables and mix well. Add the spices(Oregano), salt ( be careful while adding salt if ur using vegetable stock, as the stock may contain some salt in it as preservatives) and let it boil for like 10 minutes, until the veggies cook. Now add the garbanzo beans and chicken pieces and cook covered on medium flame for 25 minutes.

Now after 25 minutes stir the soup well. If you think the soup looks too thick or too chunky add some water to it. Let it boil a bit and then add in the pasta. Stir well and cook it covered for another 12 mins. By now u can smell the minestrone soup. Once the pasta is cooked your soup is ready for serving...:)

If your are Vegetarian don't add chicken stock & chicken breast

Friday, January 28, 2011

Chicken & Veggie Soup


Cornish game hen-cut into 8-10 pieces
Peas,carrots,lima beans-1/2 cup
baby corn-1 cup
Pepper powder-1tbspn
SALT-to taste
Cilantro/coriander leaves-to garnish
Red chili powder-1tspn
Ghee-for frying(1tspn)


In a vessel add the chicken,SALT,water,pepper powder & red chili powder. Keep flame to medium-low,cook until the chicken is soft & tender. In a separate pan add little ghee to that add the veggies & nicely shallow fry them..Now add the veggies to the boiling chicken & bring the flame to low. Cook for abt 25mins on simmer..Garnish with cilantro...Yumm it's ready..

Thursday, January 27, 2011

Kamma's Shrimp

I have this unique name Kamma's shrimp is because this is the way my Kamma(mom's mom) make the shrimp...


Salad Shrimp(cleaned & deviled)
Shallots-7 finely chopped or 1 big onions finely chopped
Tomato-1 big
Ginger garlic paste-1tspn
Red Chili powder-3tbspn
Curry leaves
Cilantro-to garnish


In the kadai add oil,after the oil becomes hot add curry leaves & onions. Saute the onions until golden brown,now add the ginger garlic paste.Now add the tomato,nicely mix the onions & tomato they have to become soft. Now add shrimp,red chili powder & SALT. Cook on medium-low flame until the shrimp becomes soft,once the shrimp is soft turn the flame to low & add cilantro...

Serve hot with rotis or with rice and Dal..