Schezwan Maggi Noodles | Schezwan Masala Maggi

Indo-chinese food occupies a very special place in every Indian’s mind. Actually they kind of rule our mind when it comes to hot n spicy street side food. 😀 I like that street style noodles or fried rice or any Indo-chinese food over the restaurant Indo-chinese food. 😛 The street side vendors know better about Indian’s taste buds. 😉 I prefer schezwan noodles/ rice over normal noodles or fried rice because I like fiery hot chinese food. 😀 This is the simplest Indo-chinese food I have ever cooked. 😛


I am sure everybody likes maggi here? Well I can’t say NO to maggi. 😀 My life savior during hostel days. 😀 Though now I rarely eat maggi/noodles for lunch but today I was so hungry and also I was craving for some hot n spicy dish. And luckily I found this maggi packet lying in my kitchen pantry. But regular maggi is boring sometimes 😛 no? Thought of trying schezwan maggi to sooth my craving for spicy food.

You can serve this schezwan maggi with veg manchurian, chicken manchurian or chilli chicken. Enjoy the Indo-chinese meal this weekend and gain some calories. 😛

Serves 2


  • 2 Packs of maggi
  • 1 1/2 Cup chopped veggies (carrot, cabbage, onion)
  • 1 Tbsp garlic, finely chopped
  • 1-2 Thai green chili chopped
  • 2 Tbsp schezwan sauce
  • 1 Tsp white vinegar
  • 2 Tbsp spring onion greens
  • Salt as required
  • Oil

Learn Step By Step Recipe With Pictures For Schezwan Maggi Noodles | Schezwan Masala Maggi

Other related posts-  veg manchurian, chicken manchurian, chilli chicken


Step 1- Boil 2 cups of water in a pan with few drops of oil and some salt. Add maggi and cook on high flame for 2-3mins. Remove in a strainer and wash with tap water and keep aside

Step 2- Heat oil in a pan and saute garlic and thai green chili for 15secs on high flame and then add onion and carrot and fry for 1min. Add cabbage, schezwan sauce and salt as required and mix everything

Step 3- Now add the boiled maggi, spring onion greens and vinegar. Give it a nice mix and turn of the flame. Add the maggi masala again mix everything and serve



Oven Roasted Corn On The Cob

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Straight from the oven, this hot butterly oven roasted corn on the cob is so simple and heavenly that you will be going to crave for it regularly. 😉 This is most probably the BEST way to cook the fresh corn on the cob I ever came across. It tastes better than boiled and it’s effortless. 😉 Well, everyone has their own way of cooking corn on the cob…I just love the corn on the cob cooked on gas stove the way my Dad used to cook. 😀 But till now I don’t know how to cook corn on the cob that way on electric stove. AND then I found this new way. The easiest way. 😀

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This is perfect for your outdoor parties. Serve oven roasted baby potatoes and some veggies as a side dish to your roasted corn on the cob. Just the few ingredients red chili powder, chat masala, black salt, butter rubbed on the corn on the cob, roasted for 20mins and squeeze some lemon on top. TADA…Ready to enjoy. I hope you love this simple oven roasted corn on the cob. 🙂

Serves 2


  • 2 Corn on the cob
  • Butter
  • 1 Tsp red chili powder
  • 1 Tsp chat masala
  • 1 Tsp black salt
  • Half lemon

Learn Step By Step Recipe With Pictures For Oven Roasted Corn On The Cob


Step 1- Pre-heat oven at 450ºF. After washing and husking corn on the cob and apply some butter all over it. Rub some red chili powder, chat masala and black salt. Line a aluminum foil and bake for 25-30mins. Turn the corn on the cob every 10min to cook evenly

Squeeze lemon on it. Rub the masala if required and serve.


Veg Burger | Veggie Burger | Red kidney Beans Patty Burger

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A patty in a burger can be made using any combination of veggies. We were on a short trip to Las Vegas when I had this red kidney patty burger there. It was yummy in every bite. Since then I wanted to try this delicious veg burger. Didn’t had courage or time to try this as I was not sure of the outcome. 😀 But trust me the outcome was more than expected. 🙂 Happy Me and Happy Tummy. 🙂

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Though I rarely eat Burger but I always loved the burger patty 😀 During my graduation days me and my friends, we frequently used to visit McDonald’s as it was kind of our second adda after Vyanjan (a fast food joint). 🙂 We always end up ordering Mac Alu-tikki burger as it was one of our favorite and the most cheapest one. 😀 After graduation I moved to another city for post graduation and I hardly remember having burger after that. Not sure whether because it was due to not having those friends to share the burger or some other reason. But I had chicken burger few times at KFC. 😉 Though that’s too much for me as I can’t eat that whole by myself.

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This homemade burger is much better and fresh than those at fast food centers. Do try this at home and let me know the outcome. 🙂


  • 4 Burger buns
  • 4-5 Tbsp ketchup
  • Cucumber slices as needed
  • Tomato slices as needed
  • Onion rings as needed
  • Lettuce leaves as needed

For Sauce/ dressing

  • 3 Tbsp greek yogurt
  • 1 1/2 Tsp mustard powder
  • 1/2 Tsp sugar
  • 1/2 tsp salt
  • 1 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 1/2 Tsp regular vinegar/ apple cider vinegar
  • 1 Tsp tomato ketchup

For Patties

  • 1 cup soaked red kidney beans
  • 1 small boiled potato
  • 1 small boiled carrot
  • 2-3 finely chopped green chilies
  • 2 tbsp chopped coriander leaves
  • 1 Tbsp red chili powder
  • 1 Tsp turmeric powder
  • 1 Tsp coriander powder
  • 1 Tsp garam masala
  • Salt as required
  • 1/2 cup bread crumbs
  • 2 Tbsp corn flour+ water batter in a bowl (thick consistency), for dipping patties
  • 1 Cup bread crumbs in a bowl, for dipping patties
  • Oil for shallow frying

Learn Step By Step Recipe With Pictures For Veg Burger | Veggie Burger | Red kidney Beans Patty Burger


For Sauce/ dressing

Step 1- Take greek yogurt in a bowl and add all the sauce ingredients to it and mix well. Sauce is ready. Keep aside for later use


For Patties

Step 1- Boil red kidney beans with 2 cups of water and salt as required until soft and tender. Let the red kidney beans cool down completely

Step 2- Mash the red kidney beans completely and add boiled potato, boiled carrot, green chilies, ginger and coriander leaves. Again mash all the ingredients

Mix red chili powder, turmeric powder, coriander powder, garam masala and salt as required. Mix along with bread crumbs

Divide the mixture into large equal portions and shape them into patties

Step 4- Dip each patty into corn flour mixture and coat them well with bread crumbs. Do this for the rest of the patties and set them aside for a while

Step 5- Heat oil in a pan and shallow fry the patties from both the sides until golden brown and crisp

Assembling the burger

Take lower slice of a bun, spread some ketchup. Place the patty and spread some sauce/ dressing and place onion rings, cucumber slice, tomato slice and required lettuce leaves. Place the other slice of the bun. Veg burger is ready.

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Crispy Tandoori Chicken Drumsticks

There are few dishes which EVERYONE should try at least once (Obviously we Indian are fond of it, so exclude us from the “everyone’s” list 😛 ) In my knowledge pretty much EVERY Indian restaurants in USA have Tandoori Chicken in their menu. I love going to Indian buffets just because they serve tandoori chicken. 😛 This is one of the dish I probably had countless times whether it is a buffet or made to order. If I am going to a Indian restaurants this is always my first order. 😀


I have made Tandoori chicken several times and every time got different taste because I just can’t follow the same recipe every time. 😀 Needless to say, I am no expert in cooking Tandoori chicken but this recipe is really really amazing with crispy outside and melt in mouth, juicy from inside. Heaven in each bite. 🙂 😀 Do try once and let me know your feedback.

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You can make this Tandoori chicken for you in-house party, for guests or on weekends. Make ahead of time and before serving broil in oven for few mins. And serve with mint-coriander chutney and garnish with some onion rings and lemon wedges. Enjoy the crispy tandoori chicken. 🙂

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Yields 6/ Serves 2-3


  • 6 Chicken drumsticks
  • 1/2 Cup greek yogurt/ thick yogurt
  • 8-9 Garlic cloves, roughly chopped
  • 1 Inch ginger, roughly chopped
  • 2 Tbsp lemon
  • 1 Tbsp red chili powder
  • 1 Tsp kashmiri red chili powder
  • 1 Tsp turmeric powder
  • 1 Tsp garam masala
  • 1 Tbsp tandoori masala
  • 1 Tbsp coriander powder
  • Salt as required

Learn Step By Step Recipe With Pictures For Crispy Tandoori Chicken Drumsticks


Step 1- Heat a pan and toast all the spices together until fragrant. This step really gives a nice flavor to the tandoori chicken and enhances its taste

Step 2- Take ginger-garlic, yogurt, toasted spices, lemon juice and salt in a blender and pulse until smooth

Step 3- Using a knife make slits in chicken drumsticks. This helps the drumsticks to marinade well and absorb the spices well. Pour the mixture over drumsticks

Toss the drumsticks with the marinade masala and refrigerate for 6-7hrs


Step 4- Pre-heat oven at 400ºF at least for 10mins. Grease a baking tray/ foil with some oil/ butter and bake the chicken drumsticks for 20-25mins. Then turn the drumsticks and bake from another side for 20mins. Serve and enjoy

You can also bake the drumsticks on oven rack. Just line a aluminum foil under the rack

Garnish it with chopped onion rings, lemon wedges and some fresh salad. And serve with mint-coriander chutney.

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Pan Fried Momos

I am a die hard fan of momo and more than that I love eating that spicy chutney/ dip they serve with momo. And of course being from Delhi NCR I can eat momo in breakfast/ brunch/ lunch/ snacks/ dinner ANY TIME of the day. Just Bring It On! 😀 I have tasted momo of few different places but buoyyy the taste and varieties of momo you get in Delhi NCR is the best TILL NOW. (NO, I am not being BIASED) 😛 But while coming back to USA, at Kolkata airport, my brother-in-law ordered a plate of this Pan Fried Momo AND O-M-G…This is what I was missing out 😀  Those were the BESTEST fried momo ever (if you skip out on chutney/dip 😛 )

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So the long story short- I usually make steamed momo with veg filling or non-veg filling. But this time I tried Pan Fried Momo. Pan frying in spicy sauce gives additional flavor to the already delicious steamed momo.

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I have already shared veg-momo and chicken momo recipes here. And momo chutney recipe here.

Serves 2 (Depends upon your appetite 😉 )


  • 10-12 steamed momo
  • 1 Tbsp chopped garlic
  • 2 Tbsp red chili sauce
  • 2 Tbsp tomato ketchup
  • 1 Tbsp soy sauce
  • 1/2 Tsp salt
  • 2-3 Tbsp oil

Learn Step By Step Recipe With Pictures For Pan Fried Momo


Step 1- Heat oil in a pan and saute garlic for 30-40secs on medium flame. Meanwhile in a bowl add red chili sauce, tomato ketchup, soy sauce and salt. stir well

Step 2- Add the steamed momo and pan fry them for 2-3mins and pour the sauce on momo and toss them well

Pan Fried Momo is ready. Serve them hot with the chutney/ dip and enjoy the hot n sizzling momo.

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Sweet Corn Cutlet |Sweet Corn Patties/Tikki

Tikkis/ Patties/ Cutlets with a cup of chai are my weakness and I can skip meals for them. 😛 I bought these corn cobs to eat the healthy version of it which means just boil/ steam them and rub some salt and chat masala, and EAT. But guess what? As usual I was checking some recipes with sweet corns and then I came across this corn tikkis recipe and then I just couldn’t control myself from not making these savory, melt in mouth chatpati tikkis. The inner me told me to shallow fry these tikkis with coconut oil and here it is…the healthy tikkis. 😀


Note: Serve them garma-garam with ketchup or mint-coriander chutney and OBVIOUSLY a cup of Chai 😀 


Serves 5-6


  • 1 1/2 Cup sweet corn kernels, boiled
  • 2 Medium potatoes, boiled
  • 2-3 Green chilies, finely chopped
  • 1/4 Cup onion, finely chopped
  • 1/4 Cup coriander leaves, finely chopped
  • 1 Tbsp lemon juice
  • 1 Tsp red chili powder
  • 1/2 Tsp turmeric powder
  • 1 Tsp chat masala
  • 1/2 Tsp black pepper powder
  • 1/4 Cup bread crumbs
  • Salt as required
  • 3-4 Tbsp Coconut oil/ cooking oil for shallow fry

Learn Step By Step Recipe With Pictures For Sweet Corn Cutlet |Sweet Corn Patties/Tikki


Step 1- Make a coarse paste of corn kernels and mash the boiled potatoes. In a large bowl take corn kernel paste with mashed potatoes and all the other ingredients except oil. Mix them well  using your hands

Step 2- Now add the bread crumbs, it will absorb the moisture of the mixture. Now mix them well to make the balls. Give them the shape of patties

Step 3- Heat coconut oil/ cooking oil in a pan and shallow fry the patties/tikkis on medium flame until golden brown from both the sides. Remove on a kitchen towel and serve with chutney or ketchup and enjoy


Instant Rava Idli

The regular way of making ildis would take two days. But this Instant Rava Idli recipe is much quicker and easier and tastes delicious too. This is a no fail recipe for soft and spongy idlis. This is a light meal for your dinner or you can enjoy this as snacks too.


Give this recipe a try and I am sure you will love it too. 🙂 Serve this idlis with your favorite chutney and sambar and enjoy the healthy and light meal anytime. 🙂

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Serves 2


  • 2 Tbsp ghee/ oil
  • 1 Cup rava/ semolina
  • 1/2 Cup yogurt/ curd
  • 1 Green cili, finely chopped
  • 1/2 inch ginger, finely chopped
  • Pinch of baking soda
  • 1/2 Cup water
  • Salt as required

For tempering

  • 1 Tbsp oil
  • 1 Tsp mustard seeds
  • 8-10 curry leaves
  • Pinch of asafoetida

Learn Step By Step Recipe With Pictures For Instant Rava Idli


Step 1- Heat ghee/ oil in a pan and roast rava until it changes the color and aromatic. Keep on stirring and don’t over roast or burn it. Remove the roasted rava in a mixing bowl

Step 2- Heat oil in a tadka pan and add mustard seeds. Let the mustard seeds splutter a bit and then add curry leaves and pinch of asafoetida. Add the tempering, chopped green chili, ginger, curd, salt and water to the roasted rava and mix. The batter shoul be thick yet flowing. Leave the batter for 30mins

Step 3- Heat water in a steamer/ idli maker. Just before steaming add pinch of baking soda to the mixture and mix. Grease the idli mould and pour the batter in it. Close the lid and steam it for 12-14mins.

To check insert a tooth pick and if it comes out clean, idlis are ready. Remove in a plate and serve

Serve the hot idlis with choice of your chutney and sambar and enjoy the soft and spongy idlis. 🙂