Maggi Noodles with Vegetables

(Ready to Cook/Instant )Maggie Noodles stir fried with sauted veggies

Sauted Ready to Cook Noodles

I am sure Maggie Noodles are favourites of lot of people, atleast people who lived in hostels during college days can vouch for this simple late night snack or rather food/light meal, I guess. During engineering, my hostel friends  used to keep a box filled with these noodles packets. Growing up for me, I had never ventured into eating these ready to cook noodles, even  with those advertisements showing..just 2 minutes. I only grew fond of these while in Pune. These days my pantry is stocked up with maggie noodles., and so everytime I have this new way of preparing the noodles, far from the cooking instructions mentioned on the package. You can prepare this with a different variety  or brand of noodles like Top Ramen and use different veggies of your choice. Do add sliced cabbage as it gives a nice crunch, i however did not have it when I prepared this.

2 packs of maggie noodles with masala
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1/2 onion, sliced
1/2 cup carrots, chopped
1/2 cup spring onions, chopped
1/2 cup frozen peas
4 green chillies, minced
1 tsp sambar masala
1 1/2 tbsp of oil

Preparation Method:
1. Take out the noodles from the packet and soak them in warm water for 5 - 7 minutes. Drain the water and squeeze to remove any extra water. Keep aside.(This step makes it the hatke version  :-))
2. Heat oil in a pan,. Add the minced green chillies, sliced onions and saute.
3. Add all the remaining veggies and saute so that the veggies are slightly cooked.
4. Add in the masala or the seasoning mix that comes in the packet, also add tsp of sambar masala and little salt.Mix  (Since I've used lot of veggies, I added extra sambar masala. Also use little salt since the seasoning mix will also have salt into it.)
5. Now mix in the noodles and saute or stir fry so that the noodles, veggies and seasoning is mixed
6. Serve it as a light meal, or any time you feel hungry!

Preparation Time: 15 mins
Serves: 2 - 3

Note: If using less amount of veggies, there is no need of using the sambar masala.
Prepare in a non-stick pan so that noodles don't stick to the pan

This is my entry to WYF -Light Meal hosted by EC

Disclaimer: Though I have used the name maggie noodles, I have no affiliation with them.


Raining Awards, Pick Your Own, Fall Foliage & Just For Fun

I have received these new set of awards from Kitchen Queen and Sushma.Thank You so much for the appreciation and encouragement These have made my day and would like to pass them on to EC who had featured me in the budding blogger series and to my new blogger friends Rohini, Jeya, Sandhya, Sangeeta, Joanne &Siddhi. Also a thanks to my newest followers Sangeeta, Jeya & Siddhi.

PYO: Over the weekend, had been to a wonderful farm called Mingodale farm in the local area and came to know about this farm through Nakiya. It is a wonderfull small farm that had couple of rows of raspberry plants (It was so much fun to pick up your own raspberris ), kale, chard, turnips and lots of herb plants. At this time of the season they were ready to wrap up with their produce though, but we were lucky enough to pick some raspberries, get fresh dill and a bunch of kale. Here are some pictures of the plants on the farm.

From Top: raspberries plant rows, raspberry picking, dill plant, asparagus plant and  kale

And here are some of the pictures of the fall foliage from one the state parks in PA and enjoy the jokes that I received from a forwarded message.

  Little JOHNY at his best


TEACHER: Why are you late?
L-JOHNY: Because of the sign.
TEACHER: What sign?
L-JOHNY: The one that says, "School Ahead, Go Slow."


TEACHER: Johny, why are you doing your maths sums on the floor?
L-JOHNY: You told me to do it without using tables!


TEACHER: Johny, how do you spell "crocodile"?
TEA CHER: No, that's wrong
L-JOHNY: Maybe it's wrong, but you ask me how I spell it!


TEACHER: What is the chemical formula for water?
TEACHER: What are you talking about?
L-JOHNY: Yesterday you said it's H to O!


TEACHER: George, go to the map and find North America.
GEORGE: Here it is!
TEACHER: Correct. Now, Johny, who discovered America?
L-JOHNY: George!


TEACHER: Johny, name one important thing we have today that we didn't have ten years ago.


TEACHER: Johny, why do you always get so dirty?
L-JOHNY: Well, I'm a lot closer to the ground then you are.


L-JOHNY: Dad, can you write in the dark?
FATHER: I think so. What do you want me To write?
L-JOHNY: Your name on this report card.


TEACHER: How can you prevent diseases caused by biting insects?
L-JOHNY! : Don't bite any.


TEACHER: Johny, give me a sentence starting with "I".
L-JOHNY: I is...
TEACHER: No, Johny. Always say, "I am."
L-JOHNY: All right... "I am the ninth letter of the alphabet."


Teacher: "Can anybody give an example of COINCIDENCE?"
L-Johnny : "Sir, my Mother an d Father got married on the sameday sametime."


Teacher: "George Washington not only chopped down his father's Cherry tree, but also admitted doing it. Now do you know why his father didn't punish him?"
L-Johnny : "Because George still had the axe in his hand."


L-Johnny : Daddy, have you ever been to Egypt?
Father : No. Why do you ask that?
L-Johnny : Well, where did you get THIS mummy then?


Teacher : What a pair of strange socks you are wearing, one is green and one is blue with red spots!
L-Johnny: Yes it's really strange. I've got another pair of the same at home.


Teacher: Now, children, if I saw a man beatin g a donkey and stopped him, what virtue would I be showing?
L-Johnny: Brotherly love.


Teacher: Now, Johny, tell me frankly do you say prayers before eating?
L-Johnny : No sir, I don't have to, my mom is a good cook.


Teacher: Johny, your composition on "My Dog" is exactly the same as your brother's. Did u copy his?
L-Johnny: No, teacher, it's the same dog!


Teacher: What do you call a person who ! keeps on talking when people are no longer interested?
L-Johnny : A teacher

Disclaimer: The jokes are not written by me but were received as a forwarded message from an unknown source.
Source: Anon


Pasta Salad & Awards !

Radish greens sauted with garlic, chillies and tossed with pasta !

In tandem with my last post, of being modest in using spices I had made this quick and simple pasta salad ! "Pasta salad", should I call it? yes, because I am using pasta :-), remove pasta and you will have a simple sauted vegetable/bhaji. I had these five baby radishes of the daikon/white icicle variety which have long and bulky greens to it. These have lot of nutritional and medicinal value. I had in my earlier post, mentioned that we believed in the taste of greens themselves Mom always use to saute the greens in oil and garlic and sometimes onions and we loved having it as bhaji with bread/bhakri/chapati. So I prepared the radish greens just as a bhaji and added the cooked pasta to it ! "Pasta and no cheese", yes, for all of you who are cheese lovers, go ahead and cheese(ify) it !

1 cup pasta
Greens of 5 radishes (sorry, did not weigh !), cleaned & chopped
7 - 8 cloves of garlic, minced
4 green chillies, minced
1 tbsp olive oil
salt to taste

Preparation Method:

1. In a vessel with boiling water, add pasta along with some salt and oil and let it cook. Once cooked drain the water and rinse with cold water. Keep aside
2. In a pan, heat oil, add the minced garlic, green chillies and saute for a minute or two.
3. Add in the chopped radish greens and saute. Add salt and saute (add very less salt since the volume of greens will reduce drastically once cooked which takes about 2 - 4 minutes)
4. Add in the cooked pasta and saute so that all the greens with seasoning is combined with pasta.
5. Serve it as is or as a side !

Preparation Time: 10 -15 mins
Serves: 1 - 2

Add black pepper powder in place of green chillies for a different taste. Can also use different greens !

This is my entry to Weekend Herb Blogging hosted by Yasmeen of Health Nut.

Thank you Sandhya, Priya, Prasu for being newest followers on my blog !
And thank you Prasu & Palidor for passing on the awards to me, these will be special since these are my first awards after I started blogging !! I am also passing these awards to  Sushma, Nakiya, SpiceBuds and also back to Palidor and Prasu.


Batata Rassa ( Simple Potato Curry )

Potato cubes tempered with onions and cooked with tomatoes !

Batata Rassa
After having so much of sweets and exotic food during diwali, we (I did) tend to crave for some simple comfort food. So I prepared this simple potato curry with rice. Batata is what we call in marathi and aloo/alu in hindi for potato and rassa means curry or rather gravy.  Batata rassa is very simple as there is nothing spicy hot about the dish but rather chilli hot as I do not use any spices in the curry but rather just use chilli powder. Mom made this whenever we were out of town and were late to reach home in the evening as this is one quick, simple, easy recipe and tastes good with bhakri or steaming white rice. There are other variations of the potato curry and will post them in future !

2 large potatoes, deskinned & cubed
1 large tomato, finley chopped
1/2 onion, chopped
3 tbsp oil 
2 tsp red chilli powder
1/8 tsp turmeric
salt to taste
cilantro/coriander for garnish

Preparation Method:
1. Deskin the potatoes and cut them into cubes
2. Heat oil in a vessel and fry onions till they turn translucent
3. Add potatoes and saute, then add in the tomatoes, chilli powder, turmeric, salt and water.(add water according to consistency required)
4. Bring it to boil and let it simmer for 15 - 20 minutes on medium heat. (Since there are no spices in the curry, the potato/tomato flavors will be imparted and the curry will thicken.)
5. Add cilantro for garnish and serve.

Preparation Time: 20 - 25 mins
Serves: 2 - 3

Variation:Add ginger garlic paste and/or garam masala or any other vegetable for a different taste
Note: I am little generous in using oil for this dish, but reduce it according to your need.

Thank you Rohini, Indu_s and ambika for being newest followers on my blog !!


Fruit Arrangement / Fruit Basket

A Very Happy Diwali to Everyone !!!

Let me first wish on this occasion, a very happy and prosperous diwali to all and let it bring lots of fun, joy and happiness! Had been to one of our friends home yesterday for diwali and was wondering what to take as a gift. They have two little daughters so wanted to make something special for them and this is how we got little creative with the fruit arrangement and glad they loved this! We've used water melon, honeydew melon, grapes and lemon. So here are some pictures of the fruit arrangements.

honeydew melon

Cut the fruits in the required shapes and using toothpicks arrange the little fruit pieces and insert them on the sides of the water melon. The remaining pieces would go in the well of the scraped melon. And blend the little bits and pieces to make a fruit punch !!!

my little tryst with photography

melon well filled with fruit pieces

                                                           fruity diwali lamp !

Thank You Sushma, Nakia, Siddhi for adding my blog to your blogroll.
This is my entry to Kids Delight by Srivalli !


Shankarpali / shakkarpara

Sweetened mix of flour & semolina deep fried in square or diamond shapes

          shankarpali or shakkarpara

Its Diwali time and am sure everybody is busy with preparing the diwali savories or pharal. Shankarpali as we call in marathi (its punjabi and gujrati cousins are called shakkar para) used to be and are one of my favourite among the diwali sweets. Obviously there need not be any other reason to make these at this time of the year, then of course diwali. But today I prepared them for the first time after coming to US. Last week had called up my grandmother to get some of the diwali recipes and this is one among them. These came out so good, soft, crunchy and crispy. The use of semolina or rava gave a nice crunch to the shankarpali.

2 cups flour
1/2 cup semolina (fine rava/soji)
1/2 cup ghee
1/2 cup sugar(fine)
less than 1/2 cup milk
pinch of salt
oil for frying

Preparation Method:

A. To make the dough(time : 20 mins)
1. Mix the flour and semolina(fine rava) together into a steel vessel (use steel or any metal vessel because of the hot ghee that will be used, so do not use any plastic bowls)
2. Heat the ghee in a small vessel and pour it over the flour and rava mixture and mix well and then cool.(The ghee should be very hot. When you pour the ghee, you will see bubbles of flour.)
3. Add sugar and knead the dough with milk.(will not need more than 1/2 cup)
4. Make a nice soft dough and leave it covered for 30 minutes to 1 hour.

B. To make shankarpali (time: 20- 40 mins)
5. Take out a fistfull size of dough and roll it with rolling pin. Apply oil to the rolling pin and the rolling board.(Do not use flour)
6. Use a cutter to cut the pieces into square or diamond shapes as shown in the picture.(you see the uneven texture on the rolled dough, that is because I did not knead it well enough before rolling it, i did it for my second ball of dough but forgot to take the bad.)

7. Heat about two cups of oil in a kadai/skillet or frying vessel. The oil should not be very hot otherwise the shankarpalis will become dark brown but uncooked inside.
8. Keep heat on medium heat and deep fry the cut pieces.
9. Once they seem to light brown, remove them aside(these will continue to cook even after they are removed for few minutes)and follow step 5 -9  for the remaining batch of dough.

This is my entry to FIL -Ghee hosted by Sanghi.
Be careful while deep frying. I wouldn't mind saying to wear protective glasses
Secondly to check if the oil is hot enough, you can put a small piece of dough and check if it fries immediately.


Chana Dal Pulav/Lentil Fried Rice (yellow split peas pilaf)

Basmati rice stir fried with seasoned yellow split peas

lentil fried rice

I have no idea what to call this dish so have my own descriptive title mentioned for this dish. I had a left over rice, chana dal that was in the fridge which was actually soaked to make koshimbir(salad)..but finally its destiny was to become what this dish is. You can call it pulav, pilaf, chitranna, phodni bhat, lemon rice,whatever,but finally it turned out delicious and could get its little space on the blog. It is also ideal if someone doesn't want to include lot of rice because of its high glycemic index and rather stick with lentils for proteins. So here are the details for the delicious, lemony stir fry rice which can be served with onion tomato raita on the side.

1 cup chana dal (yellow split peas)
2 cups rice, cooked
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
4 - 6 curry leaves
4 red chillies
pinch of asafoetida
pinch of turmeric
3 tbsp of lemon juice
salt to taste

Preparation Method:
1. Soak the chana dal(split peas) for 4 -6 hours or overnight, and then drain the excess water.
2. In a pan heat oil, add mustard seeds. As they splutter, add cumin seeds, curry leaves, red chillies, asafoetida and saute for few minutes.
3. Add the soaked  chana dal (split peas, lentils) to the pan and saute it for 5 - 6 minutes or till the lentils are cooked with continuous turning. Also add salt and turmeric.
4. Once the lentils are soft, add the cooked rice, lemon juice and saute for few minutes.
5. Serve with raita.

Preparation Time: 15 mins
Serves: 2 - 3

Blog Events

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Recipe Index

There are 3 different ways to search for your favourite recipes on

1. Google Search -Type in the word to find the recipes.

2. Based on different Categories-On the right side you will see the categories or list where all the recipes are listed based on

3. Below is the list of all the recipes by their main ingredients:


Bitter Gourd Stir fry/Karela Bhaji


Tapioca/Sago/Sabudana Khichdi


Dhania Rassa (Spiced Tomato Coriander Curry / Soup)

Tempered tomato puree simmered with coriander spice !

Dhania Rassa (Tomato Coriander Curry)

I just love tomatoes in any form and this is one of the recipes that belong to my rassa recipe collections. Sometimes the food events helps bring back the memories when you think about the dish associated with the event. So this recipe belongs to my years while working in Pune. I used to stay as a paying guest with a family  who were basically from Tamil Nadu. So if you find some recipes that seem to be from TN, then you know where the influence is from! I and my roommate used to pester aunty to make one of those rassas and she used to gladly cook and serve with  steaming hot rice!, used to be so filling!

2 large tomatoes
1/4 cup onions, chopped
1 tbsp coriander seeds
1 tsp chilli powder
1 pinch asafoetida
1 pinch turmeric
2 tsp oil
salt to taste
chopped cilantro/coriander leaves for garnish

Preparation Method:
1. Dry roast the coriander seeds for few minutes and grind them to a fine powder and keep aside.(I used coffee grinder)
2. Cut the tomatoes and blend them to make puree. Add water according to the required consistency.
3. Heat oil in a vessel. Add the chopped onions and fry until translucent. Add asafoetida and saute.
4. Add tomato puree, salt, turmeric,chilli powder and the coriander powder.
5. Bring to boil, add cilantro/coriander and let it simmer for 5 - 10 minutes. This helps in imparting the coriander flavor to the curry.
6. Serve it as a soup or as a curry with steaming hot rice!

Preparation Time: 15 mins
Serves: 1 -2

This recipe is my entry to 
Think Spice-Think Coriander Seeds hosted by Priya of Priya's Easy N Tasty Recipes and started by Sunita
No Croutons Required - The store cupboard round hosted by Jacqueline of Tinned Tomatoes and started by Lisa of Lisa's Kitchen


Oven Baked Chicken Kabab/Kabob (Parsi / Irani Style )

Chicken cubes marinated with herbs, spices and baked in oven.

Chicken Kabab (Irani /Persian style)

While exploring some of the restaurants in our local area, we decided to have dinner at one of the Irani restaurants which is just minutes away from where we live. We had this chicken kabab roll and eggplant dip, and it was delicious. We also read the detailed description on the menu, of the ingredients that had gone into making both the dishes so that we could try to recreate the dish later. So here is the recipe inspired by the Irani restaurant.The ingredients used are in very smaller quantities( you can find about smaller measurements link here ) and  must say the recipe turned out and tasted exactly as in a restaurant! We probably had some changes according to our convenience for ex., we used the electric oven instead of a fire oven/grill.

1 lb chicken, boneless, cubed
4 tbsp yogurt
2 tsp ginger garlic paste
1 tsp oil
1 pinch turmeric
2 pinch corriander powder
2 pinch red chilli powder
1 pinch saffron
1 pinch cumin powder
salt to taste
1/4 tsp of minced parsley(optional)

(1 pinch = 1/16 tsp)

Preparation Method:
1. Marinate the chicken with all the above ingredients mixed together. Cover and refrigerate for 20 - 24 hours
2.  Remove the chicken from the refrigerator and keep it a room temperature. Also keep the wooden skewers soaked in water for 5 -10 minutes.
3. Thread the chicken cubes on to the skewers and keep them into the oven for baking. (Instead of oven, a charcoal grill can also be used.)
4 Heat the oven at 350 deg C and bake for 30 - 35 minutes. To blacken the chicken cubes a little, before removing, keep the heat setting on broil for 1 minute.
5. Remove and serve with rice, or bread or use in a sandwich with lavash bread !

This is my entry to Parsi Cuisine  hosted by Meera and RCI event started by Lakshmi of Veggie Cuisine)

Preparation Time: 40 mins
Serves: 2- 4

You will need oven (or grill ) and skewers
Oven can be preheated before baking the chicken, but have to be careful while placing the skewers.
keep an aluminium foil below so that the oil or fat drippings don't spoil the electric coil ( I have an electric oven, so have no idea about gas ovens!)

Tags: oven baked chicken, kabab kabob, oven temperature for baking chicken, irani, parsi, persian, oven, bake, how to bake chicken pieces,marinate, masala, spices, how to make kababs in oven, parsley, saffron, cumin, coriander, yogurt,


Toor Dal Varn (Pigeon Peas Curry / Soup )

Cooked pigeon peas tempered with spices!

Toor Dal Varn (Pigeon Pea Soup/Curry)

Toor Dal or Pigeon Pea is one of the important and popular pulses in the different cuisines in India. Lentils are part of the daily menu in lot homes and so is at our home too. Toor dal varn(curry is called as varn in marathi) is one of the those comfort foods for us and am sure it is so, for lot of others as well!. While reading on wiki about the pigeon peas, I found an interesting note about the medicinal property of this legume that it is useful in treating the swelling of internal organs of the body. More details here. Below are the details for making this simple toor dal curry !

1 cup toor dal pigeon peas
1/2 cup tomatoes, chopped (optional)
4 green chillies
1/4 tsp mustard seeds (optional)
1/4 tsp cumin seeds
pinch of asafoetida
2 tsp oil or ghee/clarified butter
1 strand of curry leaves (optional)
salt to taste

Preparation Method:
1. Cook the toor dal(pigeon peas) along with tomatoes, green chillies, turmeric with enough water so that the dal is fully cooked.
2. In another vessel, heat ghee. Add mustard seeds, as they splutter, add the cumin seeds, curry leaves, asafoetida. Transfer the cooked dal into this vessel.(Keep the heat on low to avoid any spill/vapors)
3. Add salt bring it to boil. Garnish with cilantro/coriander.
4. Serve with rice or have it as a soup is this cold weather!

Preparation Time: 30-40 mins (Using pressure cooker will reduce the cooking time significantly)
Serves: 2 - 4 

Note:There are three ingredients with optional marks, it means you can still prepare the curry without using these ingredients and will still taste yummy.(i have used all the ingredients mentioned above)


Ghavne / Kailoli/ Appam/ Rice flour Dosa ( Rice Flour Pancake )

Rice flour mixed in water and cooked on a flat pan/griddle!

On occasions, there are times that we want things to be simple, Keep It Short,Smart & Simple is what we come across so many times. And one that truly follows this rule in the kitchen is this simple dish that I often prepare called ghavane/kailoli in Marathi. I am sure this is very similar to appam of the kerala cuisine since one of my friends is from kearala and she had mentioned this as similar to appam. This dish is also going to be my entry to WYF-Light Meal hosted by Simple Indian Food. When I read the event, this was one of the dishes that came to my mind, the other one will be another post!  I usually prepare it as a light meal or just when at the end of the day I don't feel like cooking but then I don't not want to eat out either!(lot of you will know why, because of the menu in Indian restaurants here!) So this dish is one from the list of quick to  prepare recipes and can be served with chutney or onion bhurji ( shall post about onion bhurji sometime later). This also tastes good with spicy curries.
As kids, we all at home used love this dish and call this as chui babu :-) (may be calling ghavne/kailoli was a little bit of tongue twister too!)because of the sound that comes when the batter is poured over the hot griddle. This is going to be entry to Kids Delight  hosted by Srivalli of Spice your life.

2 cups rice flour
3 cups water
salt for taste
oil or oil spray

Preparation Method:
1. Mix the rice flour, salt and water. Keep aside for 5 -10 mins (Use cold/normal water to prepare the batter.)

2. Heat a pan or a griddle. Spray or apply oil. Take a ladle full of the batter and pour equally over on the flat pan. Cover and cook for a minute or a two.
3. Cook on both sides if requied.
4. Serve with chutney/potato subji/onion or egg bhurji(scrambled eggs).

Preparation Time: 10 - 20 minutes (Depending on heat & pan size :-) )
Cook Time: 2 mins/pancake
Serves: 2 - 4

  • Unlike dosas, which taste good, when savored fresh, these can be prepared in advance and taste good too!
  • Traditionally the rice is washed, soaked for few hours and then dried to make the flour. I have used the store bought rice flour.
  • Variations: Use any other flour, can add minced onions & tomatoes in the batter. Will include in future posts!
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