Mixed veg Chapatti Noodles


This is one quick easy recipe, whenever chapattis are left over or  sometimes I just make extra  make extra chapatti so that I can do chapatti noodles and its yum and healthy. Usually we do not have dinner, we are done with snacks at 5 in the evening, but sometime when we feel like eating something light this are what I do, it’s a quick fix dinner. So let’s start making.

Basic Information:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves : 2 to 3

What you will need

Chapatti – 3 cut into thin strips (check notes)

Mixed veggies – 1 cup (onion, carrot, capsicum, cabbage etc)

Turmeric – ½ tsp

Ginger garlic paste – ½ tsp (optional)

Chilli powder – 1tsp

Salt – 3/4th tsp

Gram masala – ½ tsp

Jeera – 1tsp

Coriander for garnishing

Oil – 2 tsp

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How to make

In a heated pan add oil once the oil is hot, add jeera once the jeera splatters, add all the veggies and sauté for 2 minutes, the add the turmeric, ginger garlic paste, chilli powder, garam masala, salt and mix well, cook for 5 minutes, then add the   strips of chapatti mix well sauté for a minute or 2 and garnish with coriander and its ready to serve


For making chapatti just follow stuffed parantha instead of stuffing you can make plain chapatti following the same instructions.

Veggies you can add as much as possible, but try to keep the veggies crispy.


Masala Puri


I wanted to make this chat, I used to make this chat regularly sometime back, but I don’t know for whatever reasons I had stopped making it. At that time I was following a recipe but now I don know where I have kept that recipe book, I have a vague idea of how I used to make it, so with that idea I have made this recipe but whatever the original recipe was, now what I did and how it tasted  is what matters.

Hmmmm yeh it tasted good and DH took a second serving, I felt I needed to make more changes so next time when I make changes will update but now here’s the recipe…

Basic Information:
Preparation Time: 30 to 40 minutes.
Cooking Time: 10 minutes
makes: 5 to 6 plates

Ingredients needed

Dry Peas – 1 cup (soaked overnight and boiled the next day)

Onion – 1 small (chopped)

Carrot – 1 medium (grated)

Coriander – 1/4th cup (finely chopped)

Tomato – 1 medium (chopped)(I dint add tomato coz DH does not like it)

Potato – 1 medium (boiled and mashed)

Sev – 1 cup

Lemon – 1 (just to add when serving) (optional)

Black salt – to taste (optional)

Chat masala – to taste (optional)

Masala – ½ cup – (onion -1, ginger – 1 inch, garlic – 4 to 6 pods, coriander – ¼ th cup. Mint leaves – 1//4th cup, chillies – 5 to 6, sauf – ½ tspn). We need to grind this into a fine paste.

Garam masala – ½ tspn

Salt – to taste

And of course pooris – 20 to 30 small seized

Green chutney – 1 tbsp. (chillies – 5 to 6, coriander – 1/4th cup, mint – 1/4th cup, salt to taste, lime – tspn grind all this into fine paste)

Sweet chutney – 1tbspn (dates – 5 to 6, tamarind juice – 1tbspn, sugar or jiggery -1 tbsp. grind all this into fine paste)

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How to make

Take the boiled peas and add the grind paste , let it simmer for some time, then add garam masala and mashed potato and again simmer it for sometime and add salt as per your taste the peas curry /ragda is ready and let it simmer on slow flame.


How to assemble or plate the masala puri

Take the poori’s and break it into pieces and place it as the base on the serving plate then put/pour the simmering peas curry /ragda on the puri, the add some onion, grated carrot, coriander, tomato, black salt, chat masala, lemon juice, green chutney, sweet chutney and sev to finish it off and viola its ready to eat yummy road side chat…the masala puri.

Notes; I used home made pooris,we can use store bought poori too.

I dint use the chutney’s , but if we use the chutney it gives more better taste.

Always use the dry peas , it gives the original road side street food taste.

Poori and puri are the same.

Walnut Coriander Pesto Pasta

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I love making  pesto pasta, but here in Bangalore you don’t get Basil that easily , I know we can use the Holy Tulsi/Basil but that’s too strong, the Basil we get to buy the leaves are bigger to the once we grow at home and that gives good taste for the pesto sauce. so I was wondering what should I substitute Basil with, then I thought I could use either Palak/Spinach or coriander/cilantro and try but I had only coriander at home so I just decided to take a risk, and it turned out really good and tasty, coriander pesto sauce dint disappoint me, I am going to make it regularly and also try palak pesto next time. So here goes the recipe for walnut coriander pesto pasta.

Basic Information:
Preparation Time: 15  to 20 minutes.
Idle Time: nil
Cooking Time: 10 minutes
makes: 2 to 3 servings


Coriander – ¾ cup packed

Walnuts – 8 t0 10 cup

Olive oil – 1 tbspn + 1 tspn

Garlic – 3 small sized cloves

Cheese – ¼ cup grated + 1 tbspn or more according to your taste

Pasta – penne 200 grams

Mixed Vegetables – 1 cup (capsicum, mushroom, olives, jalapenos etc) add more if you like.

Water – 400 ml + 1tspn vegetable oil

Salt to taste

Oregano – ½ tspn

Chilli flakes – 1tspn (optional)

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First boil the water with 1tbspn of salt, once when the water comes to boil add the pasta and oil and let it cook for 15 minutes, it usually cooks perfectly between 11 to 15 minutes, when cooking in high boiling point. Once the pasta is cooked drain it and wash it under running cold water so that it does not cook further and also add some oil and mix the pasta so that it does not stick and keep aside.

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For making the pesto sauce

Grind the coriander, walnuts, garlic, cheese and olive oil, grind it into paste and the sauce is ready

Now take a pan add 1 tspn oil and sauté the veggies by adding little salt. I had boiled the mushroom for 10 minutes with salt, so I dint need to cook the veggies much, one done add the pasta and the sauce and mix well. Now remove it from the flame and add oregano and chilli flakes and some more grated cheese mix well and serve with chilly garlic bread (which I usually make to go with the pasta).

Veg Biryani

Ingridents needed

Basmathi/jeera sambar rice – 2 cups
Cooking oil – 1 table spoon
Salt to taste
Mixed vegetables – like peas,beans,carrot etc…
Onions – 2 medium sized
Garlic – 4 to 6 pods
Ginger – 1 inch
Coconut – half of the coconut grated, for extracting the coconut milk.
Garam masala – powder as well as whole garam masala
Mint leaves – 1 bunch
Coriander leaves – 1 bunch
Tomato – 1 chopped

How to prepare ? There are three steps im making the biryani.

1st is making the masala/paste.
2nd is making the coconut milk.
Mixing all the ingredients step by step.
1st step of making the masala/paste. Take Onions – 1 1/2 chopped,Garlic – 4 to 6 pods, Ginger – 1 inch,Mint leaves – 1 bunch,Coriander leaves – 1 bunch and blen them all together in the blender till it becomes a smooth paste.

2nd step of making the coconut milk. Take the grated coconut and put it the blender take out the coconut milk by straining the residue and taking only the milk.

3rd and the final step. 1st place the cooker on the stove add oil , once the oil i s little hot add the whole garam masala , then add the chopped onions fry till transparent ,then add the chopped vegges and a pinch of salt, then add the paste and fry for 10 minutes the add the coconut milk, measuring using the cup which was used for measuring the rice , add the extracted milk of 4 cups if the milk is not sufficient can add water. Once the coconut milk starts boiling add the rice, tomato, garam masala powder and salt and close the cooker and put off the stove after 2 whistles. Open the cooker lid after half an hour and the yummy veg biryani is ready to serve hot.


Important note:I have used some pictures from the internet to complement my writings, which I do not claim to be my copyright. For any objections kindly notify at bginvincible@gmail.com.

P S: For the future posts will be using my own pictures.

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