Method

1.     Make a mixture of 2 tsp soya sauce, 1 tsp corn flour, 1 tsp green chilli paste, 2 tsp water or chicken stock and keep aside

2.     Heat a non stick pan till it is very hot. Put 2 tbsp olive oil and swirl the oil so that it coats the pan.

3.     Add around 250 gms of boneless chicken cubes and sauté on a high flame for 4 mins or till almost cooked and remove from pan and keep aside

4.     Add 5-6 cloves of garlic finely chopped and 1 inch of ginger finely chopped in the pan and stir for 30 secs.

5.     Add ½ cup each of broccoli, bell pepper and zucchini diced into cubes and stir for 1 min

6.     Add ½ cup of spring onions cut lengthwise and stir for 30 secs

7.     Pour ½ cup of water or chicken stock and steam the vegetables for 1 min

8.     Add the chicken that was kept aside and stir on high flame so that the water evaporates.

9.     Now add the soya sauce mixture and stir fry for 2 mins. The soya sauce is salty and hence you may not need to add salt to this dish. Adjust the salt only if needed.

This dish takes only 10 mins of cooking as it is cooked on high flame. Dont overcook else the vegetables lose their crunchiness.

This is a simple Salad I had first tasted in a my native village. I like it so much that I eat it like a side dish. It has a special smoky flavor which I absolutely adore.

Method

1. Grate 2 carrots
2. Add 4-5 tsp of freshly grated coconut and chopped coriander leaves
3. Add a pinch of sugar, salt to taste and around juice of half a lemon and mix well.
4. You can add red chilli powder or slit green chillies if you like. 
5. You can also burn one coal piece on stove till its red hot, place it in a bowl of salad, add 2-3 drops of coconut oil on top of it and cover with a lid for the salad to absorb the smoky flavour.

Traditionally we also give a chaukh (seasoning with mustard seeds, hing and curry leaves) but I like it just like this. 

My very good friend Rajneet is excited about my blog and keeps sending me new recipes as and when she cooks it. It is nice as she is a vegetarian and a Punjabi and the dishes she makes are very different from the dishes that come out of my kitchen. They add to the range in this blog. 





Here is her awesome Vegetable Manchurian recipe.

1. Finely chop 2 medium sized onion, 1/4 cup beans, 1/4 cup cabbage, 1/4 cup capsicum and grate 1 carrot. Squeeze out extra water out of these veg. You can do it directly with your hands or using a muslin cloth.

2. In a bowl, take 5 tsp all purpose flour (maida), 2 tsp corn starch, 1tsp soya sauce , salt and above vegetables and mix them properly. If required you can sprinkle few drops of water and make small sized balls out of that mixture.

3. Deep fry them on a medium flame . Drain the oil and keep aside

4. In a separate pan, take 2 tsp oil and add 1 tsp each of chopped garlic, ginger and 1 onions and sauté them till they turn light brown.

5. Add 1 tsp each of soya sauce, vinegar, red chilli sauce and a pinch of salt and sauté for few seconds.( while adding salt remember all the sauces already contain some amount of it)

6. Add some water and let it boil.

7.  Now add 1 tbsp dissolved corn starch ( in a bowl mix 1 tsp corn starch in little water) drop by drop and mix it till the required consistency.

8. Add Manchurian balls to this gravy and cover and cook for 2 mins.

9. Serve it hot with fried rice.

10. If you want to cook dry Manchurian, add fried Manchurian balls after step 5 and cover and cook for 2 mins.

Another recipe from Rajneet's kitchen. Recipe and photo courtesy Rajneet.

Method 

1. Cook  1 cup rice in the 2 cups water with some salt till its just cooked.  Do not overcook the rice.

2. In a pan, take 2 tsp oil and add 1 chopped onion, 1 tsp ginger and 1 tsp garlic.

3. When it turns light brown, add sliced 1/2 cup carrots, 1/2 cup cabbage, 1/2 cup beans, 1/2 cup capsicum and 1/2 cup peas.

4. Cook on high flame with stirring in between to avoid burning.

5. The vegetables are to be cooked till you are just able to slice it with a spoon. (This will take not more than 5 mins).

6. Add 1 tsp soya sauce, 1tsp  vinegar, 1 tsp red chilly sauce and salt . Since Soya sauce is already high on salt add salt only to taste.

7. Now mix rice with these vegetables and cover it for 2 mins. You can add little oil while mixing .

8. Garnish it with spring onions and serve with your favourite gravy.

Tip : You can use leftover rice from the fridge - this keeps the rice hard and just right for the fried rice

I was always of the opinion that pasta is a tough dish to cook and best ordered at restaurants. This was until hubby expressed the desire to eat homemade pasta one day. Now eager to please him, I searched for online recipes. Tried many but somehow they were not as good as this recipe shared by my very good friend Tejal. Here is the video shared by Tejal.

This is the best and the easiest of all online recipes. It doesn’t take more than 20 mins...the sauce is ready in the time it takes for the penne pasta to cook. I love this dish for the freshness and aroma of basil.

Method

1. Boil 1 lt water in a vessel. Add 2 cups of Penne Pasta and 1 tbsp of salt and cook. Initially separate the pasta with a fork as the pasta tends to stick to the vessel. Keep stirring once in a while till the pasta is al dante. Here is a video on how to boil pasta.
2. Boil 4 medium sized ripe tomatoes till soft. Remove the outer skin and mash the tomatoes. I prefer cutting them into small pieces once boiled.
3. In a pan, add 1 tsp olive oil and cook the tomatoes. Add Salt and a pinch of sugar and let it simmer
4. In another small pan, heat 2 tbsp olive oil on a low flame. Add around 10-12 flakes of garlic chopped fine. Saute but don’t let it burn. Add 1 tbsp pepper powder (preferably freshly crushed pepper) and handful of basil leaves finely chopped. Cook all this on a low flame till you can smell the aroma of basil and garlic.
5. Now Drain the pasta, cool it under cold water (to stop the cooking process) and add it to the tomatoes. Try to cook the pasta and tomatoes simultaneously so that you can directly drain the pasta and add it to the tomatoes.
6. Now add the garlic basil seasoning. Add more olive oil to the pasta if you like
7. Garnish with grated cheese and olives.

Boiling the tomatoes was an easier way I had adopted but according to my friend Prasad's comments, tomato needs to be cut into pieces and cooked in the olive oil to retain the taste and flavors.

I like Spinach!! I guess it was due to the familiarity that I used to end up cooking Palak Paneer almost all the time. Two days back when I saw Palak in my fridge, I decided to look for new recipes and found this on the internet. Turned out really tasty!!






Method

1.   Blanch Spinack (Palak) and make a puree out of a bunch of spinach (Palak) leaves.

2.   In a pan, add 1 tbsp oil. Add 1 inch ginger and 7-8 cloves of garlic finely chopped and sauté for a minute

3.  Add 1 medium sized onion finely chopped and sauté. Add 2 finely chopped green chillies.

4.   Add the palak puree once the onion is cooked. Add salt to taste and sauté  for 2 mins on medium flame or till cooked. Remove from flame and keep aside

5.   Add 1 tbsp oil in another pan. Add 1 tsp cumin seeds. Add 2 medium sized tomatoes chopped finely and sauté till its cooked

6.   Now ½ cup of cauliflower florets. Add ½ cup of French beans cuts into long 1 inch pieces and ½ cup of carrot cut into long and thin slices. Add ½ cup of paneer cubes.

7.   Toss the vegatables till cooked. You can steam these vegetables before adding to the pan to reduce cooking time.

8.  When the vegetables are cooked, add 1 tbsp red chilli powder and 1 tsp garam masala powder

9.   Garnish with coriander

10. While serving, spread the palak base that you earlier prepared and then layer it with the vegetable mixture. If you mix spinach and the vegetables the whole preparation takes the green colour and hence doesn’t look as appealing as when served this way.

This dish goes very well with chappatis. In the recipe I referred too  - Sanjeev Kapoor's video, he did not use Paneer. Paneer was my addition to the dish. 

My mom used to cook this dish whenever we had some bread slices left from a previous day. This is a quick breakfast recipe and tastes really good.

Method

1.  Heat 1 tbsp oil and add 1 tsp mustard seeds and  1 tsp cumin seeds.
2.  When they start popping, add 2 twigs of curry leaves
3. Add 1 medium sized onion chopped finely and fry till they turn brownish.
4. Take 5-6 bread pieces and grind the bread pieces in a mixie to a coarse powder and add it.    You can also cut it into roughly one inch pieces and mix well.  
5. Add 1 tsp turmeric, red chilli powder, a pinch of sugar and salt to taste. Mix all the ingredients well so that the bread is coated.
6. Garnish with coriander and freshly grated coconut.

Rajma is one of my favorite vegetarian dishes. I have tried it many times but somehow it never turned out as good as my friend Rajneet's recipe. Here is the traditional recipe straight out of Rajneet's Punjabi Kitchen. 

Recipe and photo courtesy Rajneet!!

Method

1. Wash around 2 cups of rajma. Soak it in water (4 times the quantity) and add salt n leave it overnight.

2. Take 2 tsp oil in the pressure cooker.  Add 1tsp cumin seeds and let it crackle.

3. Then add 2-3 medium sized grated onions and fry  till they turn light brown.

4. Add grated garlic (2-3 cloves) and ginger (1 inch piece) and sauté for 2 mins.

5. Now add 2 grated tomatoes and sauté it till the smell of raw tomatoes disappears. (I sometimes use 1 tomato and 2 tsp of tomato puree for the reddish tinge).

6. Now when oil starts leaving the masala, it is the time to add all the spices ( ¼ tsp turmeric, ½ tsp red chilly powder,  1 tsp cumin powder, ½ tsp coriander powder). Add a little bit of salt, since you have already added salt in Rajma. Saute for 2 mins.

7. Add soaked rajma to this masala along with the same water. Pressure cook it on medium flame for around 4 whistles and then on slow flame for about 10mins. Let the pressure release and open the cooker with all the safety precautions.

8. Add 1 tsp of garam masala and cook it for 5 mins. Just cover it lightly. Adjust water if required and also check if the rajma are soft enough. (if not you can cook for more 1-2 whistles, generally it is not required but depends on the quality of rajma)

9. Garnish with freshly chopped coriander leaves and serve hot with steamed rice/jeera rice/rotis.

There are two varieties of rajma : the dark maroonish ones which don’t soften so easily (exception are of the original ones from jammu) and the other is the light pinkish rajma with dark streaks which are generally preferred in the traditional recipe. I have cooked the pink ones here.

A recipe from my good friend Rajneet's kitchen. Recipe and photo courtesy Rajneet.

Method

1. Wash and Soak 1 cup of basmati rice in 2 cups of water with salt for 20 mins.

2. Heat 2 tsp oil in a pan and add 1 tsp of cumin seeds.

3. When they start to splutter add 1 cinnamon stick, 4-5 cloves and 1 bay leaf.

4. Then add the soaked rice with water and boil it on a high flame till the rice soaks almost all the water. (Rice is generally more than half cooked at this stage).

5. Now cover the pan and cook rice for  5 mins on low flame.

6. Remove the lid after around 10 mins and your jeera rice is ready to be served with any gravy you like.

Thai red curry comes very close to Konkani curries with predominant coconut flavour and hence both hubby and me end up ordering it a lot when we eat out. One day I came across Thai red curry paste and thought I will try this. The gravy tasted so good that I make it very regularly and have also planted lemon grass and basil at home so that I can use freshly cut lemon grass and basil leaves in the curry. Here is how I cook it.

Method

1.     Marinate 250 gms of boneless chicken cubes with salt and pepper powder and keep aside some time.

2.     In a saucepan, add 1 packet red thai curry paste (I use Real Thai Red Curry paste) and sauté on low flame

3.     Add 2 cups of thick coconut milk to the paste and let it reach a boil. You can extract fresh coconut milk but since it is cumbersome I use store bought coconut milk powder and mix it with water. Simmer the mixture for 5 mins

4.     Add 1tbsp soya sauce, 1 tbsp fish sauce, a pinch of sugar (brown sugar is preferable) and some lemon grass roughly chopped. Stir and simmer for 5 mins

5.     Add around 10 basil leaves and remove from heat and keep aside.

6.     In another non stick pan, add 2 tsp olive oil. When the oil is hot add the chicken cubes and sauté. Saute for 4-5 mins till the chicken cubes are no longer pink.

7.     Add 1 cup of bell pepper diced into cubes, ½ cup of carrot diced into cubes, 1 cup of zucchini  and 1 cup of broccoli cut into florets and sauté until the vegetables are done

8.     Add the sauce that we kept aside earlier to the pan and simmer for 5 mins.

9.     Add some coriander stalks roughly chopped at the end and remove from heat.

Again a one pot dish that I love cooking on holidays. This is a slightly elaborate recipe but if you can multitask you can cook it on 30 mins flat like I managed today.




Recipe is inspired from http://www.vahrehvah.com/popvideo.php?recipe_id=1310&Vegetable%20biryani

1.    Soak 2 cups of Basmati rice for 30 mins in water.

2.    Cook it in boiling water. Add salt and 2-3 cloves, 1 bay leaf while cooking. Drain the rice when around 70% done and keep aside.

3.    Add 2 tbsp ghee in a flat pan. Add whole garam masala - 2 bay leaf, 4-5 cloves, 4-5 black pepper, 2 cardamom, 2 tsp cumin seeds and saute

4.    Add 1 tbsp ginger garlic paste and saute

5.    Add 1 cup carrots, potato and cauliflower all cut into big pieces

6.    Add salt to taste and cook till vegetables are around 70% cooked

7.    Add 1 cup mint leaves, 1 cup coriander leaves and 3 green chillies slit lengthwise into two. Add ½ cup of fried onions

8.    Add 3 tbsp Garam Masala (you can add Biryani Masala if you have it readily available)

9.    Add 1 cup curd and mix all this well. Now add 1/2 cup of Paneer and sauté.

10.  Now take a flat vessel and spread ¾ of the vegetable mixture at the base. Check this for seasoning and adjust salt if needed

11.  Spread ¼ cup curd. Now add a layer of rice (use ½ of the cooked rice)

12.  Add cashew, almonds, ½ cup of mint, ½ cup of coriander and ½ cup of fried onions. Add the remaining vegetable mixture and rice and add saffron soaked in water

13.  Cook this whole flat vessel by covering it with a lid for 5 mins by keeping the vessel on a tawa to avoid burning the base of the biryani.

14.  Serve with Curd/raita

 I am a big fan of Pongal since my MBA days. Pongal used to be served regularly at IIMA along with Medu Vada. It was a combination that I used to look forward to at breakfast. Recently I searched online for quick pongal recipes and found this one which comes very close to what was served on campus.

Method

1.     Wash 2 cups rice and ½ cup Moong Dal (Basically 4:1 proportion)

2.     Now cook the rice and moong dal in a pressure cooker with 7-8 cups of water and 1 tsp of turmeric for 2-3 whistles. The rice needs to be well cooked till soft.

3.     Remove from flame. Add salt to taste

4.     Give a tempering (chaunk) of whole 1 tsp black pepper, 1 tsp cumin seeds, 2 twigs of curry leaves and 1inch ginger finely chopped in 2 tbsp of ghee.

5.     Add to the rice mixture and serve.
You can also add ghee - fried cashews if you like.

In Konkani cuisine, the staple food is rice and fish. We mostly eat sea water fish like pomfret, mackerel, surmai . We generally pan fry fish which is much healthier than deep frying it. I like fish as it is much lighter than other meat and tasty too if well cooked.




Method

1. Make a paste of 3-4 garlic pods, 2 tbsp red chilli powder, 1 tbsp tamarind paste, salt, a pinch of turmeric.
2. This paste can be stored in the refrigerator and used for about a week
3. Marinate the fish in this paste. Apply cuts to the fish and then marinate if using whole fish. This can be left for 15-20 mins for the fish to marinate well.

Here I have used Bangda (Mackerel) and Surmai (King Fish)

4. Heat a non stick pan. Roll the marinated fish in 3-4 tbsp of Sooji (Rawa) so that its entirely coated. 

  

                 

5. Add 1 tbsp oil on the tawa and then fry the fish. Turn the fish once the side looks golden brown. Fry the fish on a low flame till done.

Chop onions, add a pinch of salt and lemon juice and serve with the fish.

This dish goes very well with rice and Onion Tamboli or Simple Garlic Dal.

My mom marinates all the fish at one go and keeps it in the freezer and uses it within a week. That way the fish is marinated well and we get to eat fried fish every day. You can also use Rice powder or Rice Rawa instead of Sooji. 

I had seen chicken being cooked this way in a cookery show but did not have the recipe written down. I tried making it using ingredients in my own way. It may not be the authentic recipe for Malwani chicken but tasty nevertheless.

Method

1. Marinate 1 kg chicken with 2 tbsp red chilli powder, 1tsp turmeric and salt for at least an hour before cooking.

2. Cut 2 medium onions roughly, 1/2 cup coriander leaves, 2 green chillies, 10 flakes of garlic and 1 inch of ginger, handful of mint leaves and fry them till the onions turn slightly brown in texture on a pan without oil. Blend them in a mixer to get a coarse paste.

3. Dry roast 1 tsp coriander seeds, 1 tsp cumin seeds, 1 inch cinnamon, 2-3 cardamoms, 4-5 cloves, 3-4 peppercorns. Blend them in a mixer to get a coarse powder.

4. Take oil in a vessel and saute the onion paste for 2-3 mins . Add the chicken and mix thoroughly. Add around 1 cup of water and let this cook for 20 mins or till the chicken is almost cooked. 

5. Now add the dry masala powder and stir well. 

6. Add 1 cup of dahi to give a rich texture to the chicken and cook for 5 mins.

7. Garnish with coriander leaves. 

I made this slightly dry so that it tastes good with rice roti and chapatis. You can try adding more water if you want a gravy to go with rice.

I ate this dish for the first time in a shack in Kerala and fell in love with it. It goes very well with Appam and I cook it very frequently as a side dish.

Method 

1.     Marinate 20-25  prawns with 1 tsp turmeric, 1 tsp chilli powder, ½ tsp garam masala and salt for at least an hour

2.     In a pan, add 2 tbsp coconut oil. Add 2 twigs of Curry leaves, 2 finely diced green chillies, 1 big onion julienne. Add 1 inch of julienned ginger  and 5-6 pods of garlic finely chopped. Add 1tsp ginger garlic paste. Saute all this till the onion is brown.

3.     Add 2 tomatoes finely chopped and sauté

4.     Add 1 tsp coriander powder, 1 tsp garam masala and 1 tsp red chilli powder and cook all this till the oil separates

5.     Now add the marinated prawns and cook

6.     Add 1 tsp tamarind paste for the tangy flavour. Add salt according to taste

7.     Add water to adjust the consistency

8.     Cook for 10 mins on a low flame. Add curry leaves and  1 tsp garam masala just before removing from flame.

9. Sprinkle freshly cut coriander leaves and serve with Appam or rice.

This dish is traditionally cooked using fresh mushrooms which grow naturally during the rains. But since those are not so easily available, I cook it with button mushrooms which are available in the food stores.

However if are lucky enough to get those fresh mushrooms that sprout up during rains, do try this recipe with those...I bet that you won’t be disappointed.

Method

1.     Cut 1 medium sized onion into fine pieces. Cut mushrooms to similar sized pieces so that you have around 2 cups of mushroom

2.     Heat 1tbp oil in a pan and fry 1 tsp coriander seeds, 1 inch cinnamon, 3-4 black pepper, 2 cloves and 3-4 red chillies. Grind to a paste with 1 cup of freshly desiccated coconut and a marble sized ball of tamarind.

3.     In a vessel boil onions and mushroom in water. When this comes to a boil add the above paste and salt to taste and continue cooking. Cook for another 10 mins on a slow flame or till the mushrooms look cooked.

4.     Add 1 tsp garam masala at the end just before putting of the flame.

This dish tastes good with neer dosas, chappatis and even with rice.

I am big fan of okra of bhindi and keep looking for new dishes to make with this vegetable. This dish is one of my favourite Bhindi preparations.

 Method

1. Dry roast 1 tbsp cumin seeds, coriander seeds, 3-4 red chillies, 1 tsp ajwain, 1 tsp seasame seeds (till) and 4 tbsp coconut (you can use  either dried coconut or freshly grated ones)


2.     Grind this to the dry paste. To the paste add 1 tsp garam masala, a pinch of turmeric and salt. I also add a small marble sized ball of tamarind to give it a slightly  tangy flavour.


3.     Wash and clean around 250 gms of okra and let them dry or pat dry them with a towel. Cut off the bottom hard part of the okra and then Slit them lengthwise such that it has 2 vertical slits but don’t cut all the way till the end. Cut it such that it can hold the stuffing.


4.     Add 1 tbsp oil in a non stick pan. Add 1 medium onion finely chopped and 1 tbsp each of freshly chopped ginger and garlic. Fry them till the onion is brown.
5.     Now add the stuffed okras. If you have some masala paste remaining you can that above the okra. Cover and cook on a low flame. This should ideally cook in 10-15 mins.
6.     Sprinkle finely chopped coriander and serve.

This is a traditional Konkani recipe and one of my favorite dosas.

We cook this for breakfast but it also tastes very good with traditional Konkani coconut chicken curry. This dish is only easily available in breakfast joints in Karnataka.

Method

1. Soak  1 cup of rice overnight (We use dosa rice but you can use the normal raw rice too – this can also be made with brown boiled rice)
2. Grind with salt and ¾ cup freshly grated coconut the next morning( if you can add malai  or tender coconut , the dosas taste even better). The thinner the batter the better – it is much thinner than the normal dosa batter and the consistency should only be slightly thicker than water.
3. Spread ½ cup of batter on a hot tawa and if possible rotate the tawa so that the batter spreads finely.  Cover and let it cook in the steam for 2 mins. These dosas have to be cooked from only one side.
4. Serve with coconut chutney

For the coconut chutney

Heat 1 tsp oil in a vessel, Add 1 green chilli, 1 pinch of asafoetida  and fry for a minute. Grind this with one cup of freshly desicated coconut and water to a thick chutney consistency.

We also add ½ cup of watermelon whites (the portion below the red edibile part of the watermelon) This gives a nice pinkish texture to the dosa and tastes good.

I have to confess that I am not a big fan of chocolates...I know that makes me a weird person :). The only form of chocolates that I devour eating is the caramel and peanut butter variety. Snickers has been my favourite chocolate ever since I tasted it.

I had bought this peanut butter jar from the market but somehow did not like it with my sandwiches. It was lying in the fridge since almost 6 months now. This Sunday while spring cleaning, I came across the jar and then decided to look for recipes online to finish it off.

After being inspired by the numerous recipes online, here is my recipe for Peanut Butter Bars.

Method

1. Take a glass bowl and melt ½ cup of butter with ½ cup of peanut butter in the microwave for 1 minute. You can melt it on a pan too on the stove 
2. Take 8 Marie Biscuits (I used Sunfeast Marie) and frind them to a coarse powder in the mixer.Take ½ cup sugar and grind them in mixer 
3. Now fold in the powdered marie biscuits and sugar. I also folded in ½ cup white oats in an attempt to make it healthier ;) This is how the mixture looks at this stage.

4. Take a baking try or an aluminium plate and grease it with butter.


5. Now pour the above mixture to form the first layer


6. Again in a glass bowl, melt 1 cup chocolate chips with ¼ cup butter. Mix well and spread on the first layer. I did not have chocolate chips and as a substitute I added ¼ cup cocoa powder, 1/4 cup milk powder, ¼ cup castor sugar and ¼ cup milk. Whisked them well and spread it on top of the first layer


7. Refrigerate for an hour. Cut into slices and serve.


The above measurements make about 20 one inch square pieces of chocolate.

Whenever I travel, I make it a point to mostly eat the traditional recipe of that region. I do not like ordering the usual dishes which I can eat in my hometown when travelling. When I visited Sikkim and Ladakh, we ate a lot of Momos and Thukpas everywhere. One taste that lingered is that of Thukpa….this dish comes close to Maggi cooked with vegetables.

Hubby and me had an adventure when we visited Pangong Tso lake - We had planned to stay on the banks of the lake however the weather did not permit the stay and hence we had to return back. It was impossible to have reached Leh that night and hence we had to look for accommodation for night stay. All the rooms were booked in a small town of Tangtse and we were forced to stay with a family in a home-stay. Here I saw the lady of the house cook this dish and liked this wholesome meal.


Here is my version of Tibetan Veg Thukpa – this serves two people

Method

1. Heat 1 tbsp oil in a pan
2. Add 4 cloves of finely chopped garlic
3. Add 1 inch of ginger chopped into juliennes
4. Add 4-5 spring onion whites (that is only the onion part) and saute
5. Add 1 potato diced into cubes. Add 1 tomato finely chopped and saute
6. Add 1 dollop of butter (yak butter is used in Ladakh but we can add Amul butter :) )
7. After 5 mins, add 1 tsp garam masala, a pinch of haldi, 1 tsp red chilli powder and salt. Cook for 2 mins
8. Add 2 cups of noodles (I mostly cook with maggi without the seasoning that comes with it)
9. Add veg stock or water according to your taste. I like this like a soup and hence add more water
10. Cover and cook till noodles are almost done
11. Add 1 tsp soya sauce, a bunch of Palak roughly chopped and handful of spring onion greens roughly chopped and cook for 2 mins
12. Add freshly ground pepper and adjust salt if needed.

Hubby and me like to eat this soupy dish when we return from office all hungry and yet want to retain our appetites and hence I make it in small quantities. I particularly like this dish because of the palak in it. The palak gives the dish a very different flavor than normal veg maggi.