Wednesday, 18 March 2015




  • Curd - 100 ml
  • Capsicum (finely chopped) - 1/2
  • Cucumber (finely chopped) - 1/2
  • Tomato (finely chopped) - 1/2
  • Salt - 1/4 teaspoon
  • Black pepper powder - 1/4 teaspoon
  • Red chilli powder - 1/4 teaspoon

  • First we prepare hung curd. For hung curd, tie normal curd in a muslin cloth and tie it around a tap.
  • Let it remain there for 4-5 hours.
  • After 4-5 hours, squeeze the cloth a little to get rid of any excess water.
  • When you open the cloth you will see a ball of cream. We call this cream as hung curd.
  • Now take the cream ball in a bowl and beat it a little.
  • Add salt, red chilli powder and black pepper powder and mix well.
  • Add chopped tomato, cucumber and capsicum and mix well.
  • Hung curd salad is ready to serve.
  • Serve it cold.

Saturday, 14 March 2015




  • Bread - 5 slices
  • Sooji (semolina) - half cup
  • Curd - half cup
  • Capsicum (chopped) - 1
  • Tomato (chopped) - 1
  • Salt to taste
  • Red chilli powder to taste
  • Water - half cup

  • Mix sooji, curd, bread and water well in a mixer.

  • Take out in a bowl and add salt an red chilli powder to it and mix well.
  • Next, add capsicum and tomato.

  • Mix well and now the batter is ready to use.
  • Heat a non stick pan.
  • Put some oil on it and spread a small portion of the batter on it.

  • Flip it and cook it well from both sides.

  • Once well cooked turn off the flame.
  • Bread uttapam is ready to serve.
  • Serve it hot with sambhar or tomato ketchup or any other dip of your choice.

Sunday, 8 March 2015



  • Rice - 1/4 cup
  • Milk - 1/2 litre
  • Sugar - 2-3 tablespoons (adjust according to taste)
  • Elaichi powder - a pinch
  • Chopped cashew nuts and almonds 
  • Chopped pistachios - for garnish
  • Wash rice and soak them in water for around 1-2 hours.
  • After soaking it for around 1-2 hours, add 1-2 tablespoons milk to it and grind well till it appears like semolina (sooji).
  • Boil milk in a heavy bottom pan.
  • Add ground rice to it after milk boils.
  • Keep stirring continuously on low flame.
  • Add cardamom powder to it.
  • Cook till it becomes thick and well cooked.
  • Next, add sugar to it and mix well.
  • Add chopped cashew nuts and almonds to it.
  • After giving it a good stir, turn off the flame.
  • Garnish with chopped pistachios.
  • Phirni is ready to serve.

Thursday, 5 March 2015



  • Noodles - 1 packet
  • Capsicum (sliced) - 1 medium sized
  • Carrot (sliced) - 2 medium sized
  • Cabbage (chopped) - 1/2 (half a cabbage)
  • Oil - 2 tablespoons
  • Salt to taste
  • Black pepper powder - 1/3 teaspoon
  • Red chilli powder - 1/3 teaspoon
  • Tomato ketchup - 3 - 4 tablespoons
  • Soya sauce - 2 tablespoons
  • Vinegar (optional) - 1 tablespoon

  • Boil water in a pan and add a little oil to it.
  • Boil noodles in hot water till just soft. Do not boil them too much. It will take around 3-4 minutes.
  • Strain them and run cold water through it and keep aside.
  • Next boil water again and add chopped cabbage to it.
  • Boil once, turn off the flame.
  • Strain and keep aside. Cabbage is now ready to be used.
  • Heat oil in a pan.
  • Add chopped capsicum and carrot to it.

  • Sauté for a minute or two and add cabbage to it.

  • Sauté these vegetables and allow them to become slightly cooked.
  • Let them remain crunchy enough and add boiled noodles to it.
  • Next add salt, black pepper powder and red chilli powder and mix well.

  • Now, add soya sauce, tomato ketchup and vinegar (optional) to the noodles and mix really well.

  • Turn off the flame.
  • Veg hakka noodles are ready to serve.



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