How to make Triple Schezuan Rice (Indo-Chinese Style)

Preparation time: 20 mins

Cooking time: 15 mins

Serves:4 people

For The Rice

3 tbsp oil
1 tsp finely chopped celery
1 tbsp finely chopped garlic (lehsun)
1/3 cup chopped spring onions with the greens
1/3 cup shredded cabbage
1/4 cup thinly sliced carrots
1/4 cup thinly sliced french beans(green beans)
1/3 cup thinly sliced green/red/yellow capsicum(green/red/yellow bell pepper)
1/3 cup schezuan sauce
3 cups cooked rice (chawal)
1 cup boiled noodles , roughly chopped
a pinch of freshly ground black pepper
1 tbsp of water
salt to taste

For The Gravy
1 tbsp oil
2 tsp finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
2 tbsp schezuan sauce
1 tbsp finely chopped spring onions with the greens
1/4 cup shredded cabbage
1 tsp soy sauce
1 tsp tomato ketchup
1 tbsp of water
a pinch of freshly ground white pepper powder
a pinch of sugar
salt to taste
1 1/2 tbsp cornflour dissolved in
1 cup of water

For Serving
2 cups fried noodles
For the rice

1.Heat the oil in a wok or kadhai till it smokes, add the celery and saute on a high flame for a few seconds.

2.Add the garlic and spring onions white, capsicum, french beans and carrots and saute on a high flame for 2 more minutes.

3.Add the schezuan sauce, rice, noodles and salt, toss well and saute on a high flame for another minute.Switch off the gas.

4. Add the cabbage, spring onion greens and black pepper powder and mix it well while the gas is still off . Keep it aside.

For the gravy

1.Heat the oil in a wok or kadhai till it smokes, add the garlic, ginger and saute on a high flame for a few seconds.

2.Add the schezuan sauce, spring onions white  and cabbage and saute on a high flame for another minute.

3.Add 1½ cups of water, soy sauce, tomato sauce, white pepper, sugar, salt and cornflour paste, mix well and simmer for another 4 minutes on high flame till it thickens. Keep aside.

How to serve

1.Warm the rice and place equal portions on 4 plates or deep-dishes and make small depressions in the centre.

2.Pour equal quantities of hot gravy in the centre of each plate, spread ½ cup of fried noodles over the gravy and serve immediately with chilli sauce, soy sauce and chillies in vinegar(optional).


Recipe for schezuan sauce

12 to 15 whole dry kashmiri red chillies, soaked in warm water
2 tbsp chopped garlic
2 tsp sugar
2 tbsp sesame oil or any oil
1 tsp salt


1.Drain out all the water from the chillies and discard it.

2.Grind all ingredients except the oil in a blender to a fine paste. Keep aside.

3.Heat the oil to smoking point and pour over the chilli-garlic paste. Mix well, allow it to cool and store refrigerated in an air-tight container.

4.Use as a dipping sauce or a sauce for other gravies

5. Select bright red chillies for a rich flavoured sauce such as the kashmiri chillies.

6.We can also add the cornflour paste in the schezuan sauce recipe above. But the above recipe allows the sauce to be stored in the refrigerator for 2 weeks.

7.We can also add orange-red color to the rice and gravy but the kashmiri chillies itself give a nice color.

8. Soak the chillies for atleast 1 hr in warm water so that it can form a smooth paste.

9. Always add the cabbage and spring onions green at the last after switching off the gas because it gives that crunchy taste and cooks inside the seam of the dish so no need to cook them.

10.For fried noodles, first boil the noodles till its 75%cooked and then drain the water. Spread the noodles on a sheet of cloth and let it dry for 1 hr or for quick drying place it below a fan. Then take the same pan or wok in which you are going to cook rice. Take some oil and heat it and then put the boiled noodles.Keep on stirring in between and fry on medium flame. This way you dont have to deep fry them. Then once fried remove the noodles and make rice in the same vessel. You can also use these fried noodles for manchow soup.

11. In terms of pre preparation, the fried noodles can be prepared in advance and stored in an airtight container for 2 weeks and also the schezuan sauce.

Enjoy your meal

How to make Masala Pav

Masala Pav recipe:

Prep time: 5 mins

Cooking time: 10 mins

Serves: 2 people


2 bun bread or bread slices

1 tbsp butter

2-3 neem leaves (curry leaves)

1 tsp cumin seeds (jeera)

1 onion, finely chopped,

1 tsp grated garlic

1 capsicum, finely chopped (bell peppers)

1 tomato, finely chopped

1/2 tsp turmeric powder (haldi)

1 tsp red chilli powder

1 tsp pavbhaji masala

salt to taste

cilantro (coriander), for garnishing


1. Heat butter in a pan on medium flame. When the butter melts, add neem leaves and cumin seeds and cook for 1 min.

2. Now add grated garlic, onions and saute the onions till they become little brown.

3. When the onions are cooked, add capsicum and cook till capsicum becomes little soft, then add tomatoes, salt, turmeric powder, red chilli powder and pavbhaji masala and cook till the tomatoes become soft and they start leaving water.

4. When the butter starts coming up, sprinkle coriander, mix it properly and switch off the gas.

5. At the time of serving, cut the bread into small pieces. Heat the gravy once again and put the bread pieces in the gravy. Mix them properly, garnish with some coriander and little butter and serve immediately.


1. You can prepare this gravy in advance and when the guests come, just heat it once and add the bread pieces.

2. Don’t add the bread pieces from first because it will become too soft and will absorb all the gravy.

3. You can also roast the bread in little butter and then add it to the gravy. This also gives a very good taste.

How to make Veg Grilled Sandwich

Grilled Sandwich Recipe:

Prep time: 10 mins

Cooking time: 10 mins

Serving size: 1 sandwich


3 bread slices

1 boiled potato

1 boiled beetroot (optional)

4 slices of cucumber (pickles)

finely grated cabbage or lettuce

thinly sliced capsicum (bell peppers)

4 slices of tomato

3-4 slices of onion

1 tbsp butter

1 tbsp sandwich chutney

salt and pepper to taste


1. Take 3 bread slices and apply butter on each slice. Then apply sandwich chutney on all the 3 slices.

2. Take one of the slice, then put grated cabbage or lettuce and sprinkle some salt and pepper. Put thinly sliced capsicum over cabbage and then put sliced boiled potatoes over it. Sprinkle salt and pepper over boiled potatoes.

3. Then cover the potatoes with another layer of bread with the butter surface facing upwards.

4. Put sliced cucumber and sprinkle salt and pepper. Lay sliced beetroot, sliced onions and sliced tomatoes over the cucumber slices. Sprinkle salt and pepper on top of tomato and cover it with the third layer of bread.

5. Heat a nonstick tawa. When the tawa is heated, put some butter and keep the sandwich over it. Cover the sandwich with a lid or any container and heat it on medium flame for 5 mins. After 5 mins, remove the lid. Apply butter on top layer and flip the sandwich upside down. Again cover with lid and heat it for another 5 mins.

6. After 5 mins, remove the lid and take the sandwich in a serving dish. Allow to sandwich to cool for 2-3 mins and then cut it into square or triangular pieces.

Serve this tasty sandwich with tomato ketchup or chutney.


1. The best way to boil potatoes for sandwich is to take the potatoes and wash them properly. Do not cut them into half. Put them in a pressure cooker and put enough water till the potatoes get covered with water. Then pressure cook it for 2 whistles on high flame and 2 whistles on medium flame.

2. You can also boil beetroot in the same manner. Boiling this way will not make them too soft.

3. We have sprinkle salt and pepper after each vegetable slice so sprinkle little at a time. Sprinkling salt and pepper after each slice gives taste to each vegetable used in sandwich.

4. While putting the sandwich on tawa, keep the flame on medium or else the bread will burn and check once after 3 mins to adjust the flame.

5. You can make cheese grilled sandwich by sprinkling grated cheese after potatoes and then covering it with bread slice.

How to make Khandvi

Khandvi recipe

Prep time: 10 mins

Cooking time: 15 mins

Serves: 4 people


For Khandvi;

1 cup gram flour (besan)

2 cups buttermilk (chaas)

1 tsp green chilli paste

1/2 tsp turmeric (haldi)

1/2 tsp red chilli powder

1 tsp salt

For tempering (tadka);

1 tbsp oil

1 tsp mustard seeds (rai)

1 tsp white sesame seeds (til)

cilantro (coriander) for garnishing


For Khandvi;

1. Take gram flour in a bowl and add buttermilk to it. Mix it properly with a churner so that no lumps remain.

2. Then add salt, turmeric, red chilli powder and green chilli paste to the above mixture.

3. Put the bowl in the pressure cooker and cook for 3 whistles.

4. After 3 whistles, switch off the gas and let it cool for 10-15 minutes.

5. Now remove the bowl from the pressure cooker, take a dish or plate and put some mixture on the centre of the dish. Spread the mixture on the dish as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas. Use both the sides, that is inside and outside of the dish for spreading the mixture.

6. When cool, cut into 2″ wide strips. Carefully roll each strip, repeat for all plates.

For tempering;

1. Take oil in a small pan, add mustard seeds and heat it.

2. When the mustard seeds crackle, add sesame seeds and immediately pour this tadka on the khandvi rolls.

3. Garnish with finely chopped coriander. You can also garnish with grated coconut.


1. Mix the batter properly so that no lumps remain. Take a bowl which can be used in a pressure cooker. You can also use a cooker container.

2. After the mixture cools inside the pressure cooker, remove the bowl from the cooker and then immediately start spreading the mixture. The mixture will start becoming thick so start spreading it once removed from the cooker.

3. First spread the mixture on the inside of the dish and then turn the same dish and spread the mixture on the outside of the same dish. In the same manner, apply it on remaining dishes.

4. You can also prepare khandvi on stove top by using 3 cups of buttermilk instead on 2 cups and keep on stirring continuously till the mixture becomes thick.

5. Khandvi can also be made in the microwave using the same measurement i.e 2 cups of buttermilk. Take a microwave bowl and stir the batter and microwave on high for 2 mins. Then again stir the batter and microwave for 1 1/2 min. Stir it one more time and microwave for 1 1/2 min and now check the consistency and if needed microwave accordingly.

6. To check whether the mixture is ready to spread, first spread a small amount of the mixture on a plate. Let it cool for 5 mins. Then try rolling the mixture. If  you can roll it, then the mixture is done and you can spread it or else heat the mixture for another 1 or 2 mins and then spread it.

How to make Moong Dal Halwa/Sheera

Moong dal sheera/halwa recipe

Prep time: 10 mins

Cooking time: 25 mins

Serves: 4 people


2 tbsp ghee

1 cup yellow moong dal flour

3 cups warm milk

1 cup sugar

1 tsp saffron (kesar)

1 tsp cardamom (elaichi) powder

1/2 tsp nutmeg (jaiphal) powder

6-7 pieces of raisins

thinly sliced almonds and pistachios (garnishing)


1.Heat ghee in a nonstick pan. When the ghee melts, add yellow moong dal flour and roast it on medium to low flame for 15 mins. Roast until you start getting good aroma from the flour or till the flour turns golden brown.

2.When the flour is completely roasted, slowly add warm milk, crushed saffron, raisins, cardamom powder and nutmeg powder. Lower the gas flame and keep on stirring continuously till all the milk gets burnt and it becomes thick.

3. When the flour becomes of solid consistency, switch off the gas and now add sugar to the halwa. Stir the halwa continuously as sugar will start leaving water. When the halwa becomes thick , add sliced almonds and pistachios for garnishing.


1. Always use a nonstick pan or anodised pan for making any sheera or halwa so that you don’t have to stir the flour continuously while roasting the sheera.

2.If you don’t have yellow moong dal flour, then take 1 cup yellow moong dal and grind it in a mixer. Do not soak the moong dal as it will take to much time to roast.

3.Lower the gas while adding milk to the flour or else lumps will form in the flour.

4.To crush saffron, take saffron in a bowl and warm it. Then crush the saffron and add few drops of milk and mix it. Pour this mixture in the halwa.

How to make Hariyali Paneer

Hariyali Paneer recipe

Preparation time: 10mins

Cooking time: 10 mins

Serves:4 people


Paneer(cottage cheese)- 400 gms
Palak leaves(spinach)- 1 cup
curd- 1 tbsp
mint leaves(phudina), finely chopped- 1 tbsp
ginger, grated or paste- 1 tbsp
garlic, grated or paste- 1 tbsp
green chillies, paste- 1 tbsp
jeera powder(cumin)- 1 tsp
lemon juice- 1 tbsp
garam masala- 1 tsp
salt to taste
butter- 1 tbsp


1. Blanch the spinach leaves and grind into a smooth paste.
2. Remove all the water content by hanging the curd in a muslin cloth or straining the curd.
3. Take a bowl, put spinach paste in it. Add curd, mint leaves, ginger, garlic, green chillie paste, jeera powder, garam masala, lemon juice and salt. Mix all the ingredients properly.
4. Cut paneer into triangular or square shape and put it in the above mixture. Mix it very softly. Keep aside for marination for 30-40 mins.
5. After 30-40 mins, take a flat pan, preferably a nonstick pan. Put butter in it and heat it on medium to high flame. Once the butter gets heated, add the paneer pieces and also put the remaining gravy on top of paneer pieces. Cook the pieces on one side fro 1-2 mins stirring once or twice. Then turn the paneer and similarly cook it on the other side.

Serve Hariyali Paneer with tomato chutney and salad.


1. To blanch spinach, first wash the spinach thrice. Then boil water in a pan. When the water starts bubbling, add spinach and let it boil for only 4 mins. Do not put the lid. Then strain the water and immediately put the spinach in cold water for 1 min. This way, spinach will get cooked and the colour wont change.
2. If you feel that the paneer is hard, then keep the paneer in hot water for 30 mins and it will become soft. Then use this paneer for any paneer dishes.
3. Do not put the marination in the fridge but let the paneer marinate at room temperature.
4. Don’t saute the paneer for a long time because cooking paneer for more time makes the paneer hard.

How to make Vegetable Corn Soup

Vegetable Corn Soup Recipe

Preparation time: 10 mins

Cooking time: 10-15 mins

Serves:3 people


white corn-1
water or vegetable stock-4 cups
cornflour-3 tbsp
sugar- 3 tsp
salt-1 tsp
white pepper powder-1/2 tsp
green chillies, finely chopped-1 tsp
oil-1 tbsp
french beans, carrot, cabbage, grated or finely chopped- 1 cup


1. First boil the white corn. To boil the corn, take white corn and cut into 2 pieces. Put the corn pieces in cooker box and put 4 cups of water. Boil the corn for 2 whistles on medium to high flame. After the corn gets boiled, remove the water and grate the corn.
2. We can also directly use the tinned sweet corn in place of the white corn. Just add 4 tbsp of tinned sweet corn in place of grated corn.
3. Take 1 cup of water or vegetable stock and add 3 tbsp of cornflour and mix it properly and keep aside.
4.Heat oil in pan on medium to high flame. Add green chillies and saute it. Now add remaining 3 cups of water or vegetable stock, grated corn, salt, sugar, white pepper powder and boil it for 3-4 minutes.
5. After the mixture starts boiling, slowly add the diluted cornflour till the soup becomes thick and keep on stirring continuously on high flame. Once the soup starts boiling, lower the gas flame on little bit and again boil the soup for 3-4 minutes.
6. At the time of serving, if needed then boil the soup once .Take the soup in a soup bowl and add 1 tbsp of chopped vegetables on top and mix them properly. The vegetables will get cooked in the steam itself and will also give crunchy taste to the vegetables.
Serve immediately.


1. I have tried this soup with the same method and if done with this method it will taste as outside corn soup.
2.Chinese cooking is always on high flame and by stirring the ingredients continuously because you don’t have to cook the ingredients too much in chinese cooking as it will change the taste of the dish. Cooking on high flame for less time always gives perfect chinese taste.
3. Normally in any chinese dish we have a standard measurement for cornflour, that is for 1 cup of water we take 1 tbsp of cornflour. But for soup , it is recommended as 3tbsp cornflour for 1 cup of water or vegetable stock.
4. The proper method to cook cornflour is that when you add diluted cornflour in any dish, let it boil on medium to high flame stirring continuously. Once it boils, again boil it for 3-4 mins because cornflour gets cooked only after you boil it 2-3 times. this way your dish wont develop a sticky layer on top once it cools down.

How to make Hakka Noodles

Hakka Noodles recipe

Preparation time: 10 mins

Cooking time:15-20 mins

Serves: 4 people


hakka noodles-1 packet
maggi magic cubes (optional)-1 cube
spring onions, chopped-1 cup
celery, chopped-1/2 cup
green chillies, finely chopped-1 tbsp
garlic, grated-1 tbsp
dark soy sauce-1 tbsp
salt-1 tsp
black or white pepper powder- 1/2 tsp
sugar-1 tsp
oil-2 tbsp
cabbage, chopped lengthwise-1/2 cup
carrot, chopped lengthwise-1/2 cup
french beans, chopped lengthwise-1/2 cup
capsicum(bell peppers), chopped lengthwise-1/2 cup
babycorn(optional), thin slices-1/2 cup


1. First heat 4 cups of water in a pan, when the water starts bubbling, add few drops of oil and salt in the water. Then add hakka noodles and stir it properly. Boil the noodles on medium to high flame. Check by holding one noodle and if it breaks, then noodles are boiled. Remove the noodles in a strain and by applying some oil in your palm mix the noodles properly and keep them aside.
2. Heat oil in a wok (kadai or pan). Put the gas on medium to high flame .
3. When the oil is heated, add the maggi magic cube, garlic and chillies. Saute these masalas for 1 minute.
4.Then add cabbage, carrot, french beans and capsicum and saute on high flame for one minute stirring continuously.
5.Then add boiled noodles, soy sauce, salt, pepper and sugar and mix all the ingredients properly, stirring continuously for one minute on high flame .
6. Lastly add spring onions and celery and serve hot.


1.For boiling the noodles, always add raw noodles when the water starts bubbling. After the noodles get boiled, mix them with oily hands so that the noodles don’t stick.
2. If the noodles get overcooked, then immediately put them in cold water , strain it and spread it on a dry cloth and put it below a fan for half an hour.
3.Chinese cooking is always done on high flame because we don’t have to cook the ingredients too much.
4. Saute the vegetables for only 1 min because in chinese cooking we need to keep roughage and have some fibrous food. When you add boiled noodles and cook it and then switch off the gas , the vegetables will get cooked in the steam itself. Believe me, it will taste same as restaurant noodles if you don’t cook the noodles too much.
5.The maggi magic cube which i have mentioned, is the masala cube which we get in supermarkets. It is also available in other brands such as knorr and adding this cube is completely optional.
6.It is recommended that we use dark soy sauce for cooking and light soy sauce as a dressing. Similarly, we use brown vinegar for cooking chinese dishes and white vinegar only as a dressing.

How to make Malai Kofta

How to make Malai Kofta

Malai Kofta

Malai Kofta

Preparation time: 15mins
Cooking time: 25-30mins
Serves:4-5 people


For the gravy;

Basic punjabi white gravy-2 cups
oil-1 tbsp
butter-1 tbsp
jeera(cumin)-1 tsp
onion(finely chopped)-1 medium size
ginger(grated)-1/2 tsp
garlic(grated)-1 tsp
green chillies(finely chopped)-1 tbsp
dhania jeera powder-1/2 tsp
garam masala-1/2 tsp
turmeric powder(haldi)-1/2 tsp
coriander(cilantro) finely chopped-1/2 cup
fresh cream-2 tbsp
salt to taste

For the kofta;

paneer(cottage cheese)grated-1/2cup
boiled potatoes, grated- 2 medium size potatoes
cashewnuts, finely chopped-2 tbsp
raisins-2 tbsp
coriander(cilantro), very finely chopped-2 tbsp
green chillies, finely chopped-1/2 tsp
sugar-1/2 tsp
salt to taste


For the gravy;

1.Heat oil in a pan, then add butter in it and heat the butter.

2.Then add onions and fry the onions for 1 min.

3. When the onions turn golden brown, then add jeera(cumin), ginger, green chillies and garlic and saute it for 2 mins on medium flame.

4.When the whole masalas get cooked, add the basic punjabi white gravy, turmeric powder, dhania jeera powder, salt and water and mix them properly.

5.Cook the gravy on medium to low flame till oil starts separating from the gravy.

6.When the gravy is done switch off the gas and now start preparing the koftas.

For the kofta;

1. In a bowl, take grated paneer, grated potatoes, cashewnuts, raisins, coriander leaves,green chillies, salt and sugar. Mix all these ingredients properly.

2.Now apply oil on your palms and make small dumplings that is koftas from the above mixture.

3.Heat oil in a frying pan at medium to high flame. When the oil becomes hot, deep fry the koftas till they are golden brown in colour.

4. At the time of serving, heat the malai kofta gravy on medium flame, when the gravy starts bubbling or separating oil, then add the koftas, fresh cream and chopped coriander and switch off the gas.

Serve this mouth watering gravy with naan, roti or chapati.


1.You can keep the basic white gravy stored in your refrigerator for one week and use it when needed to make malai kofta. You can add additional sugar to make malai kofta little more sweet because the white gravy already has sugar in it.

2.In any dish, where we are using both oil and butter, we should always add oil first and then butter so that the butter doesn’t burn.

3.You should always add fresh cream at the end because cream doesn’t need to be cooked or else it will change the taste.

4.Always grate the paneer and potatoes for the koftas so that no lumps are there and the koftas wont separate at the time of frying.

5.To boil the potatoes for any pattie, kofta or cutlet, take raw potatoes and put it in cooker box covered completely with water. Do not cut the potatoes in 2 pieces because that makes the potatoes sticky. Boil the potatoes on high flame for 2 whistles and then on medium flame for 4 whistles. This way the koftas will never break at the time of frying.

6. Chop the coriander very finely for the koftas or else it will come out from the koftas at the time of frying.

7. If the koftas break at the time of frying, then simply add little rice flour to the koftas and then it wont break and the koftas will become crispy also. Do not add cornflour or maida because it will make the koftas sticky.

8. Always fry potato koftas on medium to high flame and not on low flame because the koftas will break on low flame since potatoes need high temperature for frying.

How to make Chole (Punjabi Chole)

How to make Chole (Punjabi Chole)

Preparation time: 10mins
Cooking time: 20 mins
Serves: 2-3 people

1 cup Chickpeas (Chole chana)
1 small Red Onion(chopped)
2 cloves Garlic
1″piece Ginger
1 Tomato (finely chopped)
1 no.big Cardamom
1 small stick Cinnamon
2 Cloves
1 Bay leaf
1 piece big elaichi (bada elaichi or elcha)
1 tsp cumin seeds(jeera)
1/2 tsp Turmeric powder.
1 tsp. Red Chilli powder.
1 tsp. Garam Masala powder.
2 tsp. Chole Masala powder.
1/2 tsp Dry mango powder(amchur)
Green Coriander 2 tbsp finely chopped
Salt to taste
2 tbsp Oil

Method :
1.Wash & soak chole overnight. Boil it with salt in cooker for approximately 20 minutes or 7-8 whistles.
2.Heat oil in a pan. Add chopped onions and saute it. When onions become golden brown, add cardamom, cinnamom, cloves, bay leaf, jeera, ginger and garlic. Cook it for 1 min on low flame
3.Then add chopped tomatoes, turmeric, red chilli powder, garam masala, chole masala and fry till tomatoes become soft and it leaves the oil.
4.When tomatoes become soft, add 1 cup water, cover with lid and cook for 10 mins on medium flame.
5.After 10 mins, add boiled chole along with its water, salt, amchur, coriander and cook for another 10 mins.

Serve it with puri or bhatura or any way you like.

Tips :
1.Punjabi chole are generally thick but if you want to make it thin it’s up to you.
2.Simmer the chole on low to medium flame so that all the masala’s blend well.

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