Vegetable Hakka Noodles in Chili Lemon Sauce

There are several ingredients you can add to your noodles. It all depends on the taste that you are looking for at that point of time. For now, chili lemon sauce sounded good in my head,  so I thought of giving it a try. It turned out great. The recipe was flavorsome and nutritious too because of all the vegetables I added to my noodles. Although, this time I used store-bought red chili sauce. You can also make chili sauce at home. Here is the link to one of my chili sauce recipes – Cayenne Pepper Garlic Chutney. Lemon juice gives the recipe a fresh taste in place of adding vinegar. Once again I would say the same thing I do for mostly all my recipes – feel free to add your favorite vegetables and you will definitely end up creating a new recipe which you’ll be proud of. 🙂



1 packet Hakka Noodles

1 spring onion cut in julienne

1 medium sized red onion

½ carrot cut into thin strips

Green, yellow and red bell-pepper cut in julienne

1 cup finely shredded cabbage

1 finely chopped green chili

A handful of cottage cheese cubes

5-6 cloves of finely chopped garlic

1 tsp finely chopped ginger

Red chili sauce

Juice of 1 lemon

A pinch of asafetida

2 tbsp refined oil

Salt to taste




  • Heat oil in a wok and brown the cottage cheese. Keep aside. This step is not necessary. You can skip it.
  • Boil noodles in another vessel while sauteing vegetables.
  • Next, add asafetida, ginger, garlic and green chili. Saute on a medium flame and add onions. Increase the flame. Add salt to taste.
  • Add cabbage and carrot; let it cook for 1 minute or so on a high flame.
  • Add bell-peppers cottage cheese and red chili sauce.
  • Add boiled noodles, lemon juice and spring onion leaves. Mix well. Give it a taste.

Hakka Noodles

The whole cooking process has to go very quickly. It tastes better if you leave your vegetables crunchy. It gives texture and body to your noodles. Moreover, they will taste better too. 🙂


Enjoy 🙂


Corn on the cob and Green Bell-Pepper in Cashew Nut Gravy

This is a delicious and creamy dish which is so enjoyable to have. I say enjoyable only because you are bound to use your hands for this. We all know eating with hands is the best way to really connect with food. Biting into the corn on the cob and sucking the juice out from it is a different feeling altogether.


Although, it is up to you whether you want to use corncobs or kernels alone. Either way it a delightful dish to savor. Bell-peppers and corns are a great combination. Feel free to adjust the quantities of the spices used according to your taste.


This is what you will need: (Serves 4)


2 whole boiled corns

1 green bell-pepper cut in small cubes

1 red onion cut in julienne

1/4 cup green chili ginger garlic paste (2 green chilies, 1 tsp chopped ginger, 5-6 cloves garlic)

½ cup fresh cream

1 cup cashew nut paste (Soak cashew nuts overnight/5-6 hours and blitz to form a smooth paste)

½ tsp red chili powder

¼ tsp turmeric powder

¼ tsp pav bhaji masala (optional)

1 tsp cayenne pepper garlic chutney

1 tsp cumin seeds

¼ tsp asafetida

2 tbsp olive oil

Salt to taste

Juice of half a lemon



  • Add a tsp of salt to water and boil corn in a pressure cooker for 1 whistle. Keep aside.


  • Heat olive oil in a pan. Add cumin seeds and asafetida. Let it release its flavor.
  • Add ginger garlic green chili paste on a medium flame. Sauté for two minutes.
  • Add onions and a dash of salt. Add a little water if you think the bottom of the pan might burn.
  • Next add in your cashew nut paste and cayenne pepper chutney (optional). Give it a mix and add 1/2 a cup of water. Let it cook for 2 minutes and add fresh cream.
  • Add turmeric powder, salt to taste, pav bhaji masala, red chili powder. Give it a mix and cook for another 2-3 minutes on a medium flame. Squeeze juice of half a lemon.
  • Add bell-pepper and boiled corns.


  • Cover with a lid and simmer for 10 minutes on a low flame. Give it a taste and serve hot with flavored rice or just plain will do too.



Enjoy 🙂

Burnt Ginger Garlic Vegetable Fried Rice

When it comes to cooking delicious food, always make sure never to compromise on good quality ingredients. Try your best to find the the best possible quality available. There are so many different kinds of rice. If you want each cooked grain of rice separate from one another, it is important to use rice of a good brand.


If you have leftover rice, you will have yummy fried rice in front of you in no time. Toss it up with your favorite ingredients and you will be good to go.


This is what you will need:


1 cup uncooked basmati rice (Wash and soak rice for 15 minutes. Boil rice four cups of water. Add ½ tsp salt. Check after 5-7 minutes. Squeeze half a lime. Drain the water when done and let the steam escape. )

4-5 finely chopped garlic

1 tbsp finely chopped ginger

1 green pepper finely chopped

1 tbsp finely chopped green chili

2 medium sized finely chopped red onions

1 cup finely diced blanched carrots

1 tbsp dark soy sauce

1 tbsp white vinegar

½ tsp asafetida

1 tbsp olive oil

Salt to taste



  • Heat olive oil in a wok and add ginger and garlic. Brown them completely on a medium flame. They will become crunchy. Add asafetida and green chili. Saute.


  • Add onions and saute until translucent.


  • Add soy sauce and vinegar. Next add in carrots, green pepper and rice. Season with salt.  Mix well and serve hot with your favorite gravy.


Note: We had fried rice with potato gravy. To make it, fry the potatoes and keep aside. Heat oil in a pan. Add asafetida, tomato ketchup, 1 tsp honey, chili flakes, soy sauce, water, cornflour to thicken the gravy. Add in the potatoes and season with salt. Sprinkle dry coriander.

Happy Eating! 🙂

Pasta in Green Chili and Homemade Alfredo Sauce

Pasta is definitely my weakness. I can hog onto a good plate of pasta at anytime of the day. Moreover, it is such a flexible dish to prepare and requires no fixed ingredients. The one I have made here is light on the palate and at the same time quite flavorsome as well. Also, over here I have prepared Alfredo Sauce with wheat flour. It is a healthier and an easier option and there are very less chances of lumps being formed while preparing the sauce. It was pretty weird for me to try it out with wheat flour for the first time, but surprisingly it tasted the same as the actual white sauce. Since then, I prefer to make white sauce the way I’ve mentioned below. Hope you all give it a try. 🙂


This is what you will need:


2 cups uncooked durum wheat pasta

3 green chillies

2 medium-sized onions

6-8 cloves of garlic

1 green bell-pepper finely chopped

Thinly sliced black olives

¼ cup wheat flour

2 tbsp butter

2 ½ cups milk

Freshly ground black pepper

A pinch of nutmeg powder

Salt to taste

1 tbsp olive oil



  • Add green chillies, 1 onion and garlic into a mixer grinder and blitz with a tbsp of water. Form a paste.
  • To prepare white sauce melt butter in a non-stick pan. Add wheat flour and mix continuously for 5-6 minutes on a medium flame.
  • Pour milk and stir. It will gradually begin to thicken. Add nutmeg powder, black pepper, salt to taste. Add Parmesan cheese.


  • In another pan, heat olive oil. Add green chili paste and cook for 5 minutes on a medium flame.
  • In the meantime, add pasta to boiling water and cook al dente. Click here for tips and tricks.
  • Add onions and saute. Add bell-pepper and pour in your white sauce. Add olives.


  • Lastly, add in your cooked pasta and mix well. Give it a taste. Serve hot.


Note: If you feel pasta has gotten too dry, add more milk, seasoning and cheese if you please. 😉

I am linking this recipe to Hungry Healthy Happy and Tinned Tomatoes for the Pasta Please Challenge.

pasta please

Enjoy! 🙂

Stir-fry noodles in a sandwich

I wouldn’t call this a unique recipe or some new creation. Instead, I just wanted to share with you all how I usually like to eat my noodles when I am totally not in the mood to cook a gravy along with them. 🙂


Ingredients (Serves 4)

1 packet of good quality noodles

Slice Bread

Veggies of your choice. These are the ones I used


2 1/2 tsp Soya Sauce

2 tsp vinegar

2 tsp red chili paste (soak 2 dry red chilies in water for 15 minutes and form it into a paste)

1 tsp sugar

2 tsp tomato ketchup (Optional)

2 tbsp Olive oil

Salt to taste


  • Add noodles in boiled water with half tsp salt and 1 tsp oil. After about 5 minutes, break a strand and check to see if they are ready. Drain water and keep aside.


  • Place the wok on a high flame. Add olive oil, garlic, green chilies, onions, carrots, mushrooms, broccoli, and bell peppers. (In the same order)
  • Pour in your soya sauce, vinegar, red chili paste, sugar, tomato ketchup, and salt to taste.
  • Quickly stir-fry (LOVE that sound of SIZZLE :p) and add in your noodles and mix well. (In this process, I turn off the flame to prevent noodles from sticking to the wok and ending up with broken strands). Turn the heat back on for a minute and give it a quick stir.


                 Now, you can relish them right away

               or maybe

                 Eat My Way! 😉


Spread tomato chili sauce on your slices and place your noodles. Sandwich them and lightly toast it on both sides!

Enjoy! 🙂