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Sunday, July 06, 2014



Dry Red Chillies: 10
Kashmiri Red chilly Powder: 1 tsp
Blanched Tomato Paste: 4 tbsp
Oil: 3 tbsp
Vinegar: 3 tbsp
Minced Ginger: 1 sp
Minced Garlic: 1 tsp
Sugar: 1 tsp
Salt: to taste


Noodles: 1 packet:
Chopped Onion: 1/2 cup
Chopped Capsisum: 1/2 cup
Chopped French Beans: 1/4 cup
Salt: to taste
Black Pepper Powder: to taste


For Schezwan Sauce:

  • Soak Dry red chillies in a bowl of boiled water for about an hour.(I have removed the seeds of red chillies before soaking)
  • In a blender take dry red chillies, minced ginger & garlic, Blanched tomato taste, Kashmiri Red chilly Powder, Salt, Sugar and well with a spoon
  • Heat 3 tbsp of oil till smoke come and add oil to the blender.
  • Grind all the spices to a fine paste.
  • Your schezwan sauce is ready.

For Veg Hakka Noodles:

  • Boil enough water and cooked the noodles as per the packet Instruction with 1 tsp of oil and a pinch of sugar.
  • Drain and wash immediately with cold water to prevent sticking to each other.
  • Heat oil ina kadai , add chopped onion and fry for a while.
  • Add prepared schezwan sauce and stir on a medium flame till oil separates.
  • Add chopped capsicum and chopped french beans and stir for a minute and add the cooked noodles
  • Stir fry all the vegetable on a high label for a minute.
  • Toss the noodles with vegetable well so that everything mix up evenly.
  • Finally add black pepper and salt to tadte and mix well.
  • Switch off the flame and transfer the noodles into a serving bowl and serve hot.
Note: You can add any Veggie of your choice or availability in Noodles

Thursday, July 03, 2014

Corn & Cheese Croquetees

Corn & Cheese Croquettes


Boiled & mashed Sweet corn: 1/2 cup
Boiled & grated Potatoes: 3/4 cup
Chopped onion 1/2 cup
Green chillies: 2 (Finely chopped)
Coriander Leaves: 1/4 cup (Finely chopped)
Cheese: 4-5 cubes
Bread Crumbs: 2 tbsp
all purpose flour: 1/2 tbsp
Salt : to taste
Red Chilly flakes:1/2 tsp
Pizza mix: 1 tsp
Black Pepper Powder: 1/2 tsp
Oil: for deep Frying


  • In a bowl take mash potatoes, boiled and grated corn kernels.
  • Add all the spices except cheese & oil and mix well.
  • Divide the dough into equal parts
  • Stuff the cheese cubes,close the ball well and give the ball a cylindrical shape
  • Once all the ball are ready refrigerate the ball for 45 min
  • Heat a deep pan or kadai with oil & drop in Croquettes & cook on all sides
  • Drain on kitchen towel and serve hot with tomato Sauce.

Rice Croquets

Rice Croquet

For rice mixture 

Left over cooked Rice   : 1 cup
Boiled corn: 2-3 tbsp
Chopped coriander   : 2 tbsp
Chopped green chilies: 1 tsp
Chopped onions: 2 tbsp
Salt to taste 
Roasted cumin powder: 1 tsp
Red chilly powder 1 tsp
Grated cheese: 2 tsp
Grated Paneer: 2 tbsp
Grated Paneer: 2 tbsp
Bread crumbs  : 2 tbsp

For batter

refined flour: 1 & 1/2 Cup
Salt to taste 
Crushed black pepper to taste 
Red chilly powder  : 1 tbsp
Refined flour to dust 
Bread crumbs to coat the croquet 
Oil for Deep frying 

  • In a bowl mash the boiled rice. 
  • Chop boiled corn and add to the rice mixture. 
  • Now add chopped coriander, chopped green chilies, chopped onions, salt, roasted cumin powder, red chilly powder, grated cheese, paneer, breadcrumbs and mix well.
  • Prepare the ball from the mixture and keep it aside. 
  • In a another bowl take refined flour, salt, crushed black pepper, red chilly powder, water and prepare a thick batter. 
  • Take the rice balls and dust refined flour on it. 
  • Put the prepared balls in the batter with one hand and with another hand coat balls with breadcrumbs. 
  • Deep fry the prepared croquets in hot oil until golden brown and remove them on a tissue paper. 
  • Your Rice croquets are ready to serve.