Vegetable Noodles...!!!

This was the yummiest, healthiest noodles I ever had. I am big fan Asian food. I can have it any time of the day. Today was one such day, I so badly wanted to have some Thai or Chinese food that ultimately I ended up making this amazing noodles.

The quantity in Chinese take outs is generally so humongous, that till date I haven’t finished a single takeout meal without anybody’s help. Also I have this thing about eating out alone...I never eat out alone...never. I feel wired seating alone in a restaurant and eating, even it’s the tastiest food in front of me, I cant enjoy it...because I don’t know why I have such feeling. So to avoid all such things I made this noodles today for my lunch and they came out so perfect that I couldn’t resist my self from blogging about it immediately.

I used the whole grain spaghetti noodles and very less oil which made it almost became guilt free. Also its very simple and quick to make. Have a look...


  • Whole grain spaghetti noodles.
  • 1 teaspoon finely chopped ginger.
  • 2 teaspoon finely chopped garlic.
  • ¼ cup julienned carrots.
  • ¼ cup julienned green bell pepper.
  • ¼ cup julienned shallots.
  • 1 teaspoon red chili flakes.
  • 2 teaspoons of soy sauce.
  • 1 tablespoon of ketchup.
  • Salt to taste.
  • 1 tablespoon of olive oil.
  • Cook the noodles as per package instruction.
  • Heat the oil in the wok and add the chopped ginger and garlic.
  • Throw in the shallots.
  • Saute them nicely till they are cooked.
  • Now throw in the vegetables, stir.
  • Cover and cook for about 2 to 3 minutes or till nicely cooked on medium flame.
  • Add soy sauce, ketchup and red chili flakes.
  • Watch the salt because soy sauce is salty.
  • Add in the cooked noodles and mix everything nicely.
  • If required add a bit of salt.
  • Serve hot with chicken or you can have it all by itself also like me ;)
You can also add cabbage and green onions here, I didn’t have it so didn’t add it.

Green chickpeas curry...!!!

A lot of things are going on at my side, lot of moving around, packing, and unpacking. We were constantly on the move from last few days. Slowly settling down now and getting over with the stress and tiredness. Hope to catch you all guys soon with the yummy posts.

While on the move cooking was totally on a back seat. Making some quick fixes or semi home made meals were in. Although now I am cooking regularly, something new and innovative is still on its way. I guess the creative part of my mind is still hasn’t recovered ;) But I am really getting inspired by all the yummy visual treats in my reader and hoping to be back again.

This post was lying on my drafts from long time. It’s also a quick dish if you have chickpeas in hand. So let’s get to the recipe.


  • 2 cups of cooked green chickpeas.
  • ½ cup finely chopped onion.
  • ½ cup finely chopped tomatoes.
  • 1 tablespoon ginger garlic paste.
  • 1 teaspoon turmeric powder.
  • 2 to 3 teaspoons red chili powder.
  • 2 teaspoon Kitchen king masala.
  • 1 teaspoon cumin powder.
  • 2 tablespoon cooking oil.
  • 1 teaspoon cumin and mustard seeds.
  • Salt to taste.
  • Heat oil in a wok, add cumin and mustard seeds and let them pop.
  • Add the onions to the wok and sauté them nicely till they cook.
  • Now add ginger garlic paste and sauté nicely.
  • Throw in tomatoes, cover and cook for 1 to 2 minutes on medium.
  • Sprinkle in all the spices and salt.
  • Add a bit of water if required.
  • Now add this gravy to the cooked chickpeas and mix everything nicely.
  • Close the lid and cook for 5 to 7 minutes on medium heat.
  • Serve hot with roti or rice. I served with some whole wheat pita.

Gobi Paratha / Cauliflower Stuffed Flatbread.

Paratha is one dish which is loved by one and all. From kids to elders everyone enjoys Paratha of all kind. I also have a Paratha lover in my house...for whom I love to cook ;)

Speaking of Paratha or rather a stuffed flatbread is very famous dish from the Indian restaurants. Actually when I first came here in U.S., I learned an all new terminology about my very own Indian food. Being in India, I never knew that a Paratha is called as stuffed flatbread. Dal is categorized as lentil soup, baingan bharta can also be called as roasted eggplant curry, and paneer curry is a cottage cheese curry. I mean I knew all those terms but never put them together to make a name for the dish. It was like even if I am talking about food in English we would say “ I had paneer curry today” and now it has become “ I made cottage cheese in tomato gravy today” Even though that is just a new terminology but still, I felt like I was reintroduced to the food in a very new way. I really love it. And now these terms have become a part of my normal life :)

So here comes a cauliflower stuffed whole wheat flat bread.


For the filling:

1 cup grated cauliflower.
¼ cup minced onion.
1 teaspoon ginger garlic paste.
1 tablespoon cooking oil.
1 teaspoon cumin seeds.
½ teaspoon asafoetida.
2 teaspoon chili powder.
1 teaspoon cumin powder.
1 teaspoon garam masala.
Salt to taste.

For the dough.

2 cups whole wheat flour.
½ cup water.
Salt to taste.
2 teaspoon oil.


For making filling:

Heat oil in a pan, add cumin seeds and asafoetida.
As it starts to pop up add minced onion and ginger garlic paste.
Saute a bit and add grated cauliflower.
Add all the spices, salt and mix nicely.
Cover and cook for 5 to 7 minutes or till nicely cooked.
Mix all the ingredients under for the dough and make nice and soft dough.
Knead the dough nicely and keep it covered for about half an hour.

For making Paratha:

• Take a small ball of dough with a rolling pin make a small disc
• Keep a spoon full of cauliflower filling on it.
• Take it in hand and close all sides of that disc like making a modak or momo.
• Make sure that it sealed from top.
• Now slowly roll that stuffed ball with the rolling pin on a floured surface into a big circle.
• Dust off the flour and fry on the hot skillet with a spoon of oil or butter.
• Fry until nice golden brown on both sides.
• Serve hot with raita or just ketchup.

Moriyo Patties...!!!

Lately lot of things are going on which gave this space a back seat. I also haven’t read many of my blogger buddies yummy posts. Hope to catch up soon. Although I have been cooking regularly, all the experiments and trying new recipes were on a vacation for a while...but now I hope to get back the magic in my kitchen.

Coming to today’s recipe. This was a total try out dish. I just had a box of leftover moriyo khichadi. I like this because it makes very light and nice meal with buttermilk. By the way I only, eat it in my house, so forget about anybody eating leftovers. I first thought of mixing mashed potatoes in equal quantity, but trashed the idea because of starch contents. Then I just like that added some spices, chickpea flour and mixed and tested it. It tasted so yummy to my surprise that I totally felt like made some big discovery.

It tastes great and also very healthy. This can be also made for the fasting by eliminating bread crumbs and garlic. Chickpea flour can be substituted by bhajani flour.


  • 2 cups of cooked moriyo seeds.
  • ½ cup chickpea flour.
  • 1 tablespoon corn starch.
  • ¼ cup bread crumbs.( I used Italian style)
  • ¼ cup cooked mashed potatoes.
  • 2 tablespoons paste of ginger, garlic, green chilies and cilantro.
  • ½ teaspoon turmeric powder.
  • 2 teaspoon red chili powder.
  • 1 teaspoon cumin powder.
  • 1 teaspoon dry mango powder.
  • Salt to taste.
  • Oil to shallow fry.


  • Cook moriyo seeds nicely but don’t make mushy at all. Cook in little water, so you get nicely cooked but a little dry seeds.
  • Cool them down and fluff up with fork.
  • Add all the spices.
  • Now mix in chickpea flour, cornstarch and mashed potatoes.
  • Add salt to taste.
  • Mix everything nicely so that you can make patties out of it. Moisture in the cooked seeds should be enough to hold together.
  • If its too dry add very little water drop by drop till you get right consistency.
  • Make patties of any shape you love and shallow fry on the pan or bake them in oven. I baked them with very little oil.
  • Serve hot with ketchup or any condiment you like.

Cauliflowers Stir Fry...Simple and Yummy!!

Heat is rising up and temperature is regularly sitting in 80’s. We enjoyed hot and sunny weekend. Did some great shopping and had a yummy Mexican lunch. We also enjoyed a Local Turkish Festival. It was a great event organized by the Turkish community here. They displayed a very elegant show which represented the great Turkish culture. It also offered yummy Turkish food like Baklava, Turkish coffee and kabobs.

Coming to today’s recipe. I tried this very simple and hearty recipe yesterday. It was a hit. In this hot summer I try to cut down on the spices many times. So this was a no spice yet very tasty stir fry. It is like a low calorie and also yummy dish. I had this with just dal to make a light, yummy and hearty meal.


1 cup cauliflower florets.
½ cup onion juliennes.
1 teaspoon of cumin seeds.
½ teaspoon asafoetida.
1 teaspoon of red chili flakes.
1 tablespoon of cooking oil.
Salt to taste.
1 teaspoon of black pepper.
1 teaspoon lemon juice.


Heat oil in a fry pan. Add in the cumin seeds.
As it starts to crackle, throw in the chopped onions and let cook.
Saute onions to a nice golden brown color.
Add in the cauliflower florets, cover and cook till fork tender.
Now add in chili flakes, salt and pepper.
Mix everything nicely and sauté till cauliflower gets a nice brown color.
Sprinkle in the lime juice.
Serve hot wit roti and dal.

Coconut and Chana Dal Chutney...!!!

Nothing more than a perfect breakfast is required to start a great day and this is it. Idli is my favorite breakfast item or for that matter I can eat it any time of the day. I love idli with almost anything. Any chutney, any sauce, sambhar or rassam, but this one is my favorite. It makes an amazing combo with Idli. Generally I used to make the green chili coconut chutney. But ever since I had this chana dal chutney I am hooked to it. It was yummiest chutney I ever had. It’s my MIL’s recipe. It goes great with Paratha or even toasts.


1 cup Chana dal (yellow lentils)
¾ cup shredded coconut.
3 to 4 pods of garlic.
2 to 3 green chilies.
¼ cup lemon juice.
Salt to taste.
For seasoning:-
1 tablespoon oil.
1 teaspoon mustard seeds.
1 teaspoon cumin seeds.
Handful of curry leaves.
Dried red chilies.


Dry roast the chana dal in a wok for about 5 to 7 minutes or until slightly browned on medium flame.
Now soak these in warm water for about 2 to 3 hours.
Now grind together this soaked chana dal, coconut, garlic pods, green chilies and lemon juice.
Make a nice and fine paste.
For the seasoning heat the oil.
Throw in mustard seeds, cumin seeds, curry leaves and dry red chilies.
Mix the seasoning with the ground chutney.
Add salt to taste and mix everything nicely.
Serve with steaming hot idlis.

Enjoy the Summer with Watermelon Juice...!!!

The messenger of summer, spring is here and it’s getting nice and warm. Some days are hotter than other. Summer drinks are becoming a part of daily routine. I generally prefer homemade juices rather than sugary store brought ones. According to me the natural sweetness of fruits is enough to make a yummy juice.

I made this watermelon juice few days back. It was very yummy, healthy and refreshing. I added absolutely nothing to it. You just need a seedless watermelon and crush it in a blender. A great juice is ready. Also its absolutely low calorie. You can pass it through a sieve if you want, I like it without sieving. It has this nice texture that way. So fill up your pitchers with the yummy homemade juices and enjoy the summer.