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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: 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 😦 ]

For lovers of Bengali food — May 9, 2008
You just CAN NOT take your eyes off… RANBIR KAPOOR — October 16, 2007
Yay Yay, Yay Yay!!! :D — October 10, 2007

Yay Yay, Yay Yay!!! :D

Indian meal

Guess what I had for lunch today!???? Roti, Daal Makhani, Rice and my fav Palak-Paneer 😀 Unbelievable, Aint it???? Yes it was for me too. All thanks to my college friend Gargi, who is also in Hong Kong, and gave me the number of an Indian caterer who delivers home-cooked Indian food to Indians in their offices.

So, I called him today mornin and he came to my office tower with well-packed food in his hands 🙂

It was awesome… 😀

Yay Yay!!! 😀

So much for being a vegetarian… —

So much for being a vegetarian…


Vegetarians and Hong Kong dont go together… Oh! They dont! So, I was just walking back from station to my hotel and something caught my eyes. A flashing green sign saying “Three Virtues Vegetarian Restaurant”. Sach bolti hun, meri aankhon mein aansun aa gaye wo sign dekh kar” Sigh! But so much for the excitement…

I entered the place, a decently decorated authentic chinese restaurant… Had a look at the menu and FROZE!!!!!!!!!!! There was Vegetarian Pork, Vegetarian Meat, Vegetarian Chicken and also Vegetarian Fish!!!


I was so damn flustered… Is that even possible??????????????????????? 😡

Someone explain the mystery to me and kindly SPARE me the old Sardar joke on this… Anyways, managed to discover one dish which was fried noodles with mushroom, steaked beans and vegetables… As soon as I read vegetables, I panicked. I called the waitress and wrote in a sheet of paper

Vegetables = Tomatoes + Carrots

As was expected, she did not understand… Hmmpffffffff… After innumerable tries and about 20 minutes of discussion amongst the people of the restaurant, of what tomatoes and carrots could be, they finally got what I was trying to say. So, I waited and waited… and finally what came, made up for everything… It had potatoes, tomatoes and carrots (Whew!!) and tasted a lot like American Choupsey, we get back home!!! 🙂

Whew! So much for being a vegetarian… !!!! 😐

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 🙂

Indian way of showing affection – Eat, Eat, Eat, Eat, Eat, Eat, Eat, Eat, Eat, Eat and Eat — August 20, 2007

Indian way of showing affection – Eat, Eat, Eat, Eat, Eat, Eat, Eat, Eat, Eat, Eat and Eat

Eating and Eating

Most Indian women pride themselves in being great cooks! Actually, unfortunately, a lot of women (even today) are responsible for only taking care of the house. So, whenever there is an occasion in the house, or a party, their forte comes into play.

They get going and prepare the entire meals by themselves, with very little help from anybody, even the family members. Its quite remarkable, how they are able to whip up absolutely delicious dishes and that too sooooooo many!! 😀

So, when you are invited, and you admire the delicacies lined in front of u, there is (sadly) a limited amount of food that your stomach can accomodate. And, then you have dear Auntie, telling you that your diet has gone down from bad to worse, and that you are not eating anything (Its only you and your stomach that knows the reality) – rest all the aunties around are complaining!! How children today do not know how to eat!

So, you can rest prepared, that never in the next one hour will your plate be empty! If you deny saying you are full, it will not be taken well and it will be assumed that you did not like the food (which IS an insult), so my dear friend, get ready for more! A little more rice beta, see you have grown so thin. You dont get enough food at your place kya!?? (hehehe… the thin part actually makes u snigger)

Indians pride themselves in their cooking and more so in their hospitality! They may remain hungry, but will absolutely make sure that you are stuffed, until you are ready to puke 😉 It is a very innocent and well-meant gesture, but it kind of scares me if I am to visit several relatives in a day, coz then that would mean sooooo many more dishes to be finished off at every place 🙂

U guys also faced this ever!?

All burnt up!!!! :( — August 19, 2007

All burnt up!!!! :(

 Burnt food

What happens when you all you have slept for is 1 hour in the night, and have this sudden idea of making an elaborate breakfast to get your mind off pressing things at 730 in the morning???

Well… yeah… u guessed it right… Unlike the picture, it was not the food that got burnt, it was my hand 😦

Not a bad injury though, but its enough to keep me busy all day 🙂

A new blog on Bangalore Restaurants! — August 2, 2007

A new blog on Bangalore Restaurants!


The idea struck me last night. I have been visiting Bangalore Restaurants by the horde now and thought, this is probably the right time to start reviewing them.

Posting all those blogs on the review here, may act as a distraction to my rest of the readers who may not necessarily want to read the Restaurant Reviews. So, for all those with a taste for fine delicacies, here is the curtain raiser for my new blog….

Do visit and send in your comments! 🙂

Cooking and Confidence!? — August 1, 2007

Cooking and Confidence!?

Lady Chef

I started cooking when I was very young, must have been around 9-10 years old. Cooking was always a passion and not somthing forced down upon by mum. Both mum and dad were very supportive of careers of us sisters. So, we were never forced to do the household work or even help mum in the kitchen. I started purely out of curiosity and interest. Whipping up something tasty seemed like a lot of fun!

But, these days, I observe that a lot of people around me, and surprisingly a lot of girls are hardly proficient in cooking! Their parents, like mine, never forced them in the kitchen and they, unlike me, never felt like going in there. It is only now, that they are getting the hang of being around in the kitchen!

I noticed a very interesting phenomena the other day. Even if u dont know cooking and have never stepped in the kitchen before – u can manage to do wonders if u are confident of what u r doing! I have seen women, who r scared of cooking, so much so that, if they are asked to make something, they will carefully measure the ingredients 3-4 times and yet the final outcome would be far from satisfactory!

Do you know why!? Because, cooking is not a method. It is an art!

If two women r given the recipe and ingredients of the same dish, they will probably end up making two dishes, which taste differently! This goes out to prove that only ingredients and methods dont make up a well-cooked dish – it is the prerogative of the person who is cooking it.

A piece of the person’s attitude gets reflected in their cooking! Hence, if u ask two people to cook something for the first time, the one who is more confident will end up doing a better job! 🙂

Adios till then! 🙂

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… 😉 ]

In Bangalore and Hungry kya???? — July 2, 2007
Ummm… delicious!! — December 29, 2006

Ummm… delicious!!

Khandvi Khaman  Chaat  Bhel

Went out with some of my friends today for lunch… After a tiring exam, the treat was an absolute delight… 🙂

We all hogged like crazy… I ate a lottttttt inspite of claiming that I wasnt hungry and wouldnt eat much 😉

The best part was the gujarati delicacies we found there… Yummyyyyyyyyy!!!!!!!!! It was after months, I ate Khandvi, Khamman, and the likes