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Recipe: Naan Khatayi — August 16, 2015

Recipe: Naan Khatayi



Makes around 10 medium sized Naan Khatayis

  • 1 small cup Maida (All Purpose Flour)
  • 1 small cup Atta (Wholewheat Flour)
  • 1 small cup Sooji (Semolina)
  • 1/2 small cup Besan (Chickpea flour)
  • 1 cup finely crushed brown sugar
  • 1-1/2 cup solidified desi ghee (Clarified Butter)

Cooking Time: 40 mins


  • Make a lightly made dough mixing all the flours with sugar and ghee
  • Wrap the dough in sling wrap and refrigerate for 20 mins
  • Take the dough out, make round balls
  • Smear small bit of oil on the baking tray
  • Arrange all the balls in the baking tray and refrigerate for 25 mins
  • At the same time, put the oven on for preheating
  • Take the tray out and put it in the oven. Bake for around 15-20 mins

Naan Khatayi is ready 🙂 I serve this to my son as a biscuit and he loves it!

Source of this recipe is: Foodfellas4You with minor variations 🙂

You tell me how you found it 🙂

Recipe: Vegetarian Pad Thai —

Recipe: Vegetarian Pad Thai


  • Rice Noodles (2 cups boiled)
  • Coarsely crushed roasted peanuts (Half a cup)
  • Spring onions (for garnishing)
  • Vegetables of your choice (Broccoli, Bell Peppers)
  • Soya Sauce
  • Tomato Chilli sauce
  • 1 tsp vegetable oil
  • 2 tsp brown sugar
  • 1 small lemon

Cooking time 30 minutes

Serves 2 people


The best thing I like about Pad Thai is that it is one dish that is a hit with both adults and kids. The flavor is mild enough for kids and can be spiced up with little bit of dry chilli flakes).

  • Boil rice noodles. Doss them in some olive oil and keep them aside.
  • Put 1 tsp oil in a wok and add minced garlic and onions. Saute until brown.
  • Add all cut vegetables and saute until soft.
  • Add noodles, soya sauce, chilli sauce and lemon
  • Add 2 tsp brown sugar and crushed groundnuts
  • Mix well
  • Garnish with spring onions, coriander and roasted groundnuts
  • Serve hot

Inspiration for this recipe is Sea Food Pad Thai by Sanjeev Kapoor. You can watch it here:

Let me know how you found it 🙂

Recipe: Baby Food: Avocado Paratha — August 26, 2014

Recipe: Baby Food: Avocado Paratha

Age Group: 9 months onwards (Once the baby starts to chew a little)


1 Avocado, 1 cup wheat flour, salt as per taste

Method of cooking:

  1. Cut open the avocado and take the pulp out
  2. Knead the dough with the pulp and some salt
  3. Make thin pancakes (Rotis) on the stove. Add little ghee
  4. Serve with any curry/curd

Nutritional Benefits:

Avocado is a very nutritious fruit, specially for the development of children. However, due to its bland taste and texture, there is little you can do with it. I was bored with Guacamole so decided to give this a try and it was a hit 🙂

Weekend special recipes: Bisi Bele Bath and Samosa! — November 16, 2009

Weekend special recipes: Bisi Bele Bath and Samosa!

I tried my hand at Bisi Bele Bath and Samosa for the first time on the weekend! 🙂

Bisi Bele Bath

Bisi Bele Bath is a South Indian delicacy. Noobie used to love the BBB of Saravana Bhavan in NY, but somehow we have not been able to find a single place in Singapore which serves this!

So, I decided to give it a go!

If you google this word, the first URL you will get is the most perfect one. So, the recipe is a kudos to Aromas of my Kitchen. Thanks Sailu! I owe the fact that I could make up an entirely new dish without any help, to the excellent effort you have put in blogging this recipe. The pictures were a great help!! 🙂

It was a pleasant surprise, when the dish came out so well 🙂 Noobie said it was just like the one he used to have in Saravana Bhavan 🙂


Noobie is a foodie and like all foodie guys, he adores his mom’s food! Of all his mom’s delicacies, the one he loves the most are Samosas. And I have tasted them. She is a pro when it comes to making samosas! I tried learning it from her, but found it just tooo difficult to carry on!! So left it at that. The other day I was telling him, Samosas is always going to be your mom’s specialty since I just cant make it!! And to that he responded,

You know I may actually know how to make samosas… have seen my mom make them many times… so why dont we try it together?

After some hesitation, I decided to give in to the temptation of making hot samosas! 🙂

The morning before we attempted this, we called up his mom and understood the recipe clearly! So, this is how it is made…

Continue reading

Recipe: The Sunday Special Pasta — September 13, 2009

Recipe: The Sunday Special Pasta

Noobie and I usually like our Sundays lazy.

Today was no different, but for one special pasta! We woke up late, met some friends for lunch… came back… played Tennis for some time… then went swimming… Lunch today was an exotic affair at an Italian place called Mondo Mia. This meant that the dishes were highly priced and quantity to satisfy a chipmunk!

Anyways, we ordered 2 pastas and 2 pizzas. Preparations were very cheesy which made us feel quite full then!

But, now, after a rally of Tennis and few laps of swimming, I am veryyyyyyy hungry!! Since the pastas at lunch were delicious but we all got to only “taste” them, I decided to make pastas for dinner. This is where Noobie gets an idea.

Noobie: Why dont I make a cream-based Spaghetti for you? (A couple of things should be noted here. Noobie has never made pasta before. He loves experimenting with food and trying his hand at cooking and the results are quite scrumptous everytime he does that)
Nova: But you have never made pasta before.
Noobie: Yes I know but I wanna try today!
Nova: Ok, Ill make it and you can watch me make it. That will give you a fair idea of how it is made and you can try your hand at it the next time (I am telling you I was hungy and I had no idea how long the experiment would take!!)
Noobie: No no… I want to make it without your help! Ill search for the recipe online and try it out.

At this point of time, I gave in! There was this child-like urge in him to make something from scratch and “on his own” today and I did not want to stifle it.

So, the status right now is that, he is in the kitchen trying to whip up some thing… while I am blogging about this special pasta I am about to have. (Not to mention, the few times I was called, to enquire where-abouts of a few things in the kitchen 😉 )

Ummmm… I am already beginning to smell the boiled pasta! 😀 Cant wait for it to get over.

Will let you know how it turned out 😀

Till then, enjoy the rest of your weekend! 😀

Update: The pasta turned out excellent. The white sauce was creamy and cheezy… the pasta well cooked… Without exaggeration, it was definitely one of the better cream-based pastas I have had. Coming from me, thats a huge thing, since I am very finicky about my pastas! 🙂

Here is a pic… sorry for the poor quality!


Doesnt it look yummyyyyyyyy? 🙂

Recipe: Methi Paratha or Thepla :) — September 8, 2008

Recipe: Methi Paratha or Thepla :)

This weekend involved mom teaching me how to make my all time favorite. So, this is my first try 🙂


Wheat flour: as per requirement
Curd: Approx one spoon
Methi: 250 gms
Turmeric powder: 2-3 teaspoon
Oil: 3-4 teaspoon
Green Chillies: 3-4
Garlic: 4-5


Modifying it after Sandeep pointed out the mistake. 🙂 Grind Chillies and Garlic together. Add all the ingredients along with chilli-garlic paste to wheat. Make a fine dough with water. Make flat rotis of the dough and heat it on a pan, adding little bit of oil. And you are done! 🙂

Simple, isnt it? 🙂

Nutritious way of cooking instant noodles! — July 31, 2008

Nutritious way of cooking instant noodles!

Mummy mujhko bhukh lagi, Maggi chahiye mujhe abhi…
Maggi… Maggi… Maggi…
Bus 2 minute!!!

I used to love this jingle as a kid. Maggi Noodles is certainly a favorite amongst all of us. In fact, Maggi had such a monopoly over instant noodles market, that others like Top Ramen, et al never really took off. Every child in India knows noodles as Maggi! Thats the power the brand of Maggi has!! Most people may not even know Maggi for their other products. For them Maggi stands for instant noodles!

Well… they are my favorite too… But, certainly not my mom’s favorite. I remember those days when my sister and I would come up with all kinds of excuses to coax mom into making maggi! I distinctly remember sundays as the only day of the week, when we were allowed to officially cook Maggi! 🙂 The reason is obvious: Maggi is convenient and tasty but not really healthy!

For all those who love Maggi noodles as much as I do and also are concerned about their health, here is a ready reckoner!

Normally we cook the instant noodles by putting them into a pot of boiling water, throwing in the masala and letting it cook for around 3 minutes. Thats when it’s ready to eat.

Kindly note, this is an incorrect way of cooking Maggi!

By doing this, when we actually boil the ingredients in the powder, normally with MSG, it will change the molecular structures of the MSG causing it to be toxic.

The other thing that you may or may not realize is that, the noodles are coated with wax and it will take around 4 to 5 days for the body to excrete the wax after you have taken the noodles.

Correct Method to prepare Maggi

  1. Boil the noodles in a pot with water.
  2. Once the noodles is cooked, take out the noodles, and throw away the water which contains wax.
  3. Boil another pot of water till boiling and put the noodles into the hot boiling water and then turn off the fire.
  4. Only at this stage when the fire is off, and while the water is very hot, put the ingredient with the powder into the water, to make noodle soup.
  5. However, if you need dry noodles, take out the noodles and add the ingredient with the powder and toss it to get dry noodles.

Dietician’s Note

If you buy plain hakka noodles, you initially boil them in water and then discard that water. This will soften the noodles. Now, to prevent it from sticking, you need to add a tbsp of oil. The truth is that the noodles are already deep fried partially to make them crunchy and then dusted with flour to prevent it from sticking while boiling.

Hence when you buy noodles they are already made unhealthy and this is the type we use to make stir fry noodles. The regular maggi is also made the same way. Over and above that, they further add MSG/Ajinomoto and other chemical preservatives to these noodles.

A large number of patients in the age group of 18-24 years are ending up with pancreatitis either as a swelling or infection of the pancreas due to regular consumption of instant noodles…. If the frequency of consumption is more than 3 times a week, then it is very hazardous…

To conclude, let me tell you guys my favorite way of making Maggi:

  1. Boil plain maggi (without Masala) till it is soft and cooked.
  2. Drain away the water.
  3. Move maggi now to a pan with holes at the bottom to drain off the water easily.
  4. After changing the vessel, put Maggi under flowing tap water. This will ensure the Noodles dont stick together
  5. Now, take a frying pan, and fry finely chopped onions
  6. Once they turn reddish brown in color and crisp, add Maggi Masala to the pan and mix it well.
  7. You can add vegetables like peas, carrots, etc based on your preference
  8. To this mixture, now add Maggi noodles.
  9. Mix it well and serve hot!

Happy eating! 🙂

[PS I wanna eat Maggi now 😦 ]

Bread Pakoda — September 8, 2007

Bread Pakoda

Bread PakodaBread Pakoda

Bread Pakoda is one of my favorite snacks. Bread Pakoda with Pudina chutney, serves as a great dish with a hot cup of tea 🙂


  • Bread

  • Besan

  • Red Chilli powder (to taste)

  • Jeera (If u like it)

  • Salt (to taste)

Make a paste of besan by adding water to besan, in such a quantity so that it is not very dilute but a little concentrated. Add red chilli powder, salt and jeera to taste to the paste and mix it well.

Cut bread in triangular shapes. Boil oil in a pan. Put the piece in the paste and dip it in the oil. Deep fry the pieces and take it off.

Bread pakoda is ready 🙂

Recipe: Paneer Bhurji — July 30, 2007

Recipe: Paneer Bhurji


We tried out Paneer Bhurji today for dinner. It turned out to be good. Hence, attempting to post the recipe here 😉

Ingredients (To serve 4 people):

  • Onions – 2

  • Tomatoes – 2

  • Paneer (grated) – 250 gms

  • Masala (all spices like Dhaniya, Haldi, Garam Masala)

  • 3 Tablespoons milk


First fry finely-chopped onions till they turn brown. Add the two finely-chopped tomatoes to the onions and cook them for about 5 mins. Add all the masala now to the content.

After the mixture starts smelling good, add paneer to it. Make sure while stirring you dont crush the paneer too much 😉

Now, add the milk to the content and let it boil for 5 minutes.

Paneer Bhurji is now ready 🙂

[PS You can use Coriander leaves for garnishing in the end. Due to lack of resources, we did not use… 😉 ]

Recipe: Chawal ki Kheer — November 27, 2006

Recipe: Chawal ki Kheer

After like ages, I actually decided to make Kheer for my dad who loves sweets 🙂

And I wish I had someone here to testify the fact that it turned out to be delicious! 😀

So, I decided to share the recipe with you all as the dish is very very easy to make 🙂 Even you guys can give it a shot at home 🙂 Make it for ur girl friend or wife and surprise them 😀 And if u have neither, then make it to pamper yourself 🙂


Ingredients (Servings for 2): 

Milk – 1/2 Litre

Sugar – As per taste

Dry fruits – 50 gms

Rice – 50 gms 

Soak Rice for 15 mins. Add rice to milk in a frying pan (Kadhai) and start boiling with the flame at sim. Put one steel handle in the Kadhai to ensure that the milk doesnt boil out of the vessel. Put the sugar in the vessel. Keep stirring every few minutes. Keep boiling till the rice is cooked and the milk is a little thicker. You can decide the consistency of thickness depending on your taste. Please note that the flame is at sim throughout. Put the dry fruits in the vessel and Voila! The Kheer is ready to serve!! 😀

Try this out!

M sure it will work 🙂

Recipe: Aloo ki Tikkia – Slurp!!!!! — November 7, 2006

Recipe: Aloo ki Tikkia – Slurp!!!!!

This is one of my all-time favorite snack.

Rimjhim baarish ho rahi ho, aur mummy ke haath ki bani aloo tikki mil jaye to waaaah!!!! 😀 – That’s heaven on earth 😀

Ab aloo ki tikkia banane ke liye

Boiled mashed potatoes 3 cups
Refined flour (maida) 1/4 cup
Flaked rice (poha) 1 cup
Chopped green chilli 2
Chopped onion 1
Chopped tomato 1
Roasted cumin powder 2 tsp.
Red chilli powder 2 tsp.
Yogurt (curd) 1 cup
Salt to taste  
Vegetable oil as required  
Green chutney 1/2 cup
Tamarind chutney 1/2 cup
1. Wash poha thoroughly and squeeze out all the water.Soak poha in about 1/8 cup water for 5 minutes so that it becomes soft. Then mash it.
2. Add mashed potatoes, refined flour and salt. Knead to a smooth mixture.
3. Take a little potato mixture and flatten it on your palm, round in shape and about 1 cm. thick. Similarly, make tikkis from the remaining mixture and keep aside.
4. Heat about 3 tbsp. oil in a frying pan (preferably flat) / non-stick pan.
5. Fry the tikkis on medium heat until golden brown on both the side. While frying turn the tikkis upside down so that they don’t burn.
6. Once you are done with all the tikkis, be ready to serve.
7. Take 2 tikkis in a plate. Flatten the tikkis, then add some chopped onion, chopped tomatoes, green chilli. Add about 1 tbsp. yogurt, little green chutney, tamarind chutney. Sprinkle pinch of red chilli powder, roasted cumin powder and salt. Follow the same procedure for the remaining tikkis.
  Serve hot aloo tikkia. (Optional- garnish with chopped green coriander leaves)Aloo ki Tikkia khaiye aur khush ho jaiye 😀
Recipe: Hara Pulao —

Recipe: Hara Pulao

Basmati rice 1 cup
Cauliflower (cut into small pieces) 250 grams
Green peas 150 grams
Thinly sliced potatoes 200 grams
Cinnamon 2 sticks
Cloves 4-5
Black pepper 7-8
Bay leaves 2-3
Green cardamom 2
Thinly sliced onions 2
Thinly sliced green chilli 2
Vegetable oil 4 tbsp.
Paste of {
green Coriander leaves,
green chillies,

1 bunch (about 100 grams)
an inch
Salt to taste  
Garam Masala Powder  
1. Heat 1 tbsp. oil in a pan. Fry bay leaves, cloves, cinnamon, black pepper for 1/2 minute on medium heat.
2. Add thinly sliced onions, green chillies and fry till pink. Keep this aside.
3. Take rest of the oil and fry all the vegetables for 4-5 minutes. This adds taste to pulao.
4. Add paste of coriander leaves, green chilli and ginger to it.
5. Add the fried onions, garam masala and salt. Stir and then fry it for 5 minutes.
6. Add washed rice and water (slightly more than 2 cups). Cook on medium heat. Stir rice once while its getting cooked.
  Green spicy pulao is ready to serve. Decorate with chopped green coriander leaves.