Schzewan noodles with homemade schzewan sauce 


Who says no to noodles? Well, my husband does. So when he plans to skip dinner or lunch, I make sure to indulge myself to the dishes I love. Most of the times, I enjoy white sauce pasta or some fried stuff. Today I prepared this Schzewan noodles which is loaded with red bell pepper, cabbage and carrots, absolutely perfect for my taste buds, hot and spicy. I planned to add eggs but there was no egg in my pantry so skipped it. I mentioned in my Jeera aloo post, that I prepare a few things in advance like chutney, sauces etc. I prepared this Schzewan sauce almost two or three weeks back which is still good. Since my husband doesn’t like spicy food at all, I didn’t get chance to use it. Homemade sauce stays good for a long time if stored properly. Trust me, these little things sometimes turns out to be a life savior. This schezwan sauce is so versatile. Apply some to ur sandwich or serve it as a dip or prepare some indo chinese dishes out of it. Sharing the sauce recipe below and the noodles recipe too. Its very easy and I am sure you are going to like it too.

To prepare the schezwan sauce, take 30 dry red chilies and soak them in hot water for 1 to 2 hours. I generally remove all the seeds, you can keep seeds of 1 or 2 chilies as per your preference. After soaking, make a paste out of the soaked red chilies. Don’t discard the water, you can use the water to give desired consistency to the sauce. Now in a pan, heat 2 tbsp of oil and add 3 tbsp of finely chopped or grated garlic and 1 tbsp of ginger (grated). Fry in low flame till they just start to turn brown. Add red chilly paste, mix. Fry till oil separates. Add a tsp of soya sauce (add more if you want more dark color), 3 tbsp ketchup and 1 tbsp vinegar. Mix. Add salt and black pepper powder to taste. If the mixture turns too thick, add water and bring to a boil. Do a taste test and adjust the seasonings. Done. Let it cool, transfer to a clean dry jar and refrigerate.


Ingredients for noodles:

1 packet noodles, I used chings hakka noddles
2 to 3 cups vegetables of your choice, I used cabbage, onions, carrots and red bell pepper.
2 to 3 tbsp of Schzewan sauce (store brought can be used as well)
1 tbsp of tomato ketchup
Salt to taste
2 tbsp oil


Boil noodles as per the instruction given on the packet. Once the noodles are cooked, drain the water. Now add some cold water to the noodles and discard all the water. Apply some oil to the noodles so that they don’t turn sticky and form lumps. Keep aside.

Heat a pan (needs to be piping hot). I prefer using my iron kadhai or pan to prepare noodles and not the non stick ones. As per my knowledge, one shouldn’t cook in a non stick pan in high flame. Add onions to the oil, keep the flame in medium. Saute till they start to turn brown. Add cabbage and carrot, cook till they turn brown. Don’t over cook or else the veggies won’t remain crunchy. Add bell pepper, cook for a minute. Shredded boiled chicken or fried eggs can be added too at this stage (optional). Add Schzewan sauce, ketchup and salt. Mix well. Add noodles and mix well. Done. Garnish with spring onions and serve. 


Please do try this out and share your feedback along with a picture on my Facebook page PicUrFood. I would love to hear from you.


Vada Pav


I tasted Vada pav for the first time in Hyderabad, some two years back in a very famous sweet shop ‘Gana’, they have a seperate counter for chaats and serve some really good chaats. Vada pav is one of them. I couldn’t stop eating after the first bite 😀 It was just awesome. Whenever we cross that area, we make sure to have vada pav there. But since its not too near from my place, I started making vada pavs at home. I read a few recipes online and this is how I been making the vadas since then. I generally make the non fried version (I make pavs at home and stuff the potato masala inside the pavs and bake) but this time I thought of making fried vadas. The pavs here are store brought, rest everything is homemade. You can prepare both the chutneys a day before and boil the potatoes too (saves a lot of time). I always have some boiled potatoes in my fridge which makes the task a lot easier :mrgreen: I don’t make garlic chutney with vada pavs but I wanted to make some this time so followed Tarla Dalal ji’s recipe of Dry garlic Chutney. When I started cooking after marriage, Tarla dalal ji’s website helped me a lot. I have followed all her recipes blindly and was never disappointed ☺ Lets move to the recipe now 🙂



For the vadas:

5 medium boiled and mashed potatoes
3 tsp garlic paste
3 tsp green chilly paste
1 tsp mustard seeds
1 spring curry leaves
1/2 tsp turmeric powder
salt to taste
2 tbsp oil
2 tbsp coriander leaves, finely chopped

For the batter

1 cup Besan
1 tsp carom seeds/Ajwain
1/2 tsp Baking Soda
1/2 tsp Turmeric powder/Haldi
salt to taste
Water as needed to make a thick paste

For Imli Chutney:

1/2 cup tamarind/imli
1/4 cup gur (I grated it)
1 red chilly
1 tsp red chilly powder
1 tbsp sugar
1/4 tsp turmeric powder/haldi
Salt to taste
1 1/2 cup warm water to soak tamarind

Other ingredients:
Green chutney
Oil as needed to fry the vadas
Fried green chillies


Heat oil in pan. Add mustards seed, let it crackle. Add curry leaves, sauté for a few seconds and add garlic- chilly paste. Mix and add turmeric powder and salt. Fry in low flame till the raw smell of the masala goes away. Add mashed potatoes and mix well. Fry for 2 minutes and switch off the flame. Let the mixture cool a little and make big lemon sized balls. Keep aside and prepare the batter.

For the batter, mix all the ingredients and make a thick paste of besan. Dip the potato balls in the besan mix and deep fry in oil. Prepare all the vadas similarly.

To serve, cut one pav into two halves. Apply green chutney on one half and imli chutney on the other half. Put one vada between the pavs and press slightly. Sprinkle some dry garlic chutney and serve.



Please do try this out and share your feedback along with a picture. Stay connected on Facebook for regular updates 🙂

White Sauce Pasta


I am big big fan of whIte sauce pasta. Yumm 😋 My health freak husband gives me some weird expressions whenever I mention butter, ghee, cheese etc in front of him 😅 LOL. But that really doesn’t stop me from cooking anything 😄 Though I love pasta, but I don’t make them very often. I started making pasta when I was in delhi. My brother and one of his good friends, loved pasta made by me. Sometimes, I used to pack it in my lunch box for my office friends. They equally loved it. I still remember a guy in my office, calling me for the recipe 😁 I made this for the 1st time back in 2010. I did google a lot at that time but since I have been making it from long time now, every ingredient used is as per my taste. Before marriage, I was in Delhi. In a mall nearby, there was a restaurant Pino’s. I just love their white sauce pasta. They had a live kitchen counter and I saw them making pasta. They heated the butter, added garlic and few veggies along with powder. I asked the chef, whats this powder? He answered, its garlic powder. I don’t really like using garlic powder, so I always add good amount of chopped garlic and my pasta always turns great.My husband equally enjoys it.


1 cup boiled Pasta of ur choice (I used penne)
1/4 cup onions, chopped in cubes
1/4 cup capsicum, chopped in cubes
5-6 big garlic cloves finely chopped
1/4 cup grated cheese
1 tsp butter

For the sauce:

2 tbsp butter
2 tbsp cream
1 tbsp maida/ All purpose flour
1 1/2 cup milk
1 tsp oregano
1 tsp chilly flakes
1 tsp freshly ground pepper powder
1 tsp garlic powder (optional)
salt as per taste


To boil the pasta, add approx 3 cups of water in a big bowl and let it boil. Once boiled, add some salt, 1 tsp refined oil and pasta. Let the pasta cook in medium flame till they turn soft. Stir the pasta occasionally during cooking. Once they turn soft, remove all the water using a strainer and keep aside till further use.

To make the sauce, heat butter in a non stick pan. Saute garlic and add onions and capsicum, saute it for a few minutes in high flame. Once they start to change color, remove from the flame. Keep aside.

In the same pan, add butter and saute garlic. Add cream, mix nicely in low flame and add maida. Mix well, make sure no lumps are formed. Slowly start adding milk. Keep stiring. They mixture will start to turn thick. Add salt, oregano, pepper powder, chilly flakes and garlic powder. Add cheese and mix well. And lastly add veggies and pasta. Mix everything well and serve hot.


* You can increase/decrease the quantity of milk as per the thickness you want.

* Use hot milk and add little at a time to avoid lumps.

* Skip cream for a lighter version.

* I used dominoz oregano

* You can also add carrots, mushroom and sweet corns.

* If you are using unsalted butter, you might need to increase the quantity of salt. I used amul butter which is salted so used less amount of salt while making the sauce.

* You can use pasta of ur choice like farfalle, spiral etc. I sometimes make macaroni as well in white sauce.

* I used Britannia cheese cubes. For better results, use mozzarella cheese.

Potato Capsicum roll


Me and my husband, we both love rolls💖 When I am bored of eating the normal khana, I make rolls. Sometimes egg rolls and sometimes veg rolls. My husband is a big time health freak, doesn’t like to eat anything oily especially during dinner time and egg rolls cant be made without oil. And making rolls in normal rotis is not something I like. So This aloo capsicum roll comes to our rescue and is one of our favorites. I make this for dinner only, Very light and tasty. The color is also eye catching :mrgreen: I have adapted the recipe from here. Changed a few things as per my preference. This roll is a perfect way to use leftovers. You can play with the filling as per ur taste. You can make normal rotis also to make these rolls.


Recipe (makes 5 rolls)

For the rotis:
1 cup whole wheat flour/atta
3/4 cup (approx) spinach puree

For the filling:

3-4 medium boiled potatoes
1/2 cup capsicum, chopped length wise
1/4 cup carrots, chopped lengthwise
1 tsp dhania powder
1 tsp red chilly powder
1 tsp chaat masala
1 tsp jeera
1 onion, chopped
3 cheese cubes
Coriander chutney or green chutney as needed
Tomato ketchup as needed
Salt to taste


Sieve flour and combine spinach puree(little at a time) to the flour to make a soft dough. Divide the dough into 5 parts. Take one dough roll at a time and using a rolling pin, give it a round shape. Heat a tawa and toast the rotis from both the sides. Using a tong, keep the half cooked rotis directly to the fire. It will puff up. Be careful while doing this as we need to make sure rotis doesn’t get burn. Prepare all the rotis like this. Keep aside.

In a pan, heat oil. Add jeera, let it crackle. Add carrots. Sauté till they are soft. Add capsicum, dhania powder, red chilly powder and fry nicely in low flame. Add chaat masala, salt and mashed potatoes. Mix well. Switch off the flame once the potatoes get mixed nicely with the masala. Keep aside.

Take a roti. Spread coriander chutney evenly on it. Place a spoonful of the potato filling on one side of the roti. Sprinkle chopped onions, cheese and ketchup on top. Roll the chapatti tightly. Cut into halves and serve.


* You can also use mayonnaise and mustard sauce in the filling. Tastes great.

* The rotis should be a bit thick then the normal rotis.

* You can add some salt to the dough as well.