KHAO SUEY/ CURRIED COCONUT SOUP – KETO | VEGAN | GLUTEN FREE | DIABETIC FRIENDLY

Not many recipes fall into so many healthy categories, but this Khao Suey sure does. It is keto and paleo friendly, sugar free, diabetic friendly, anti-inflammatory, gluten free, vegan, dairy free and low carb as well – making it an ultimate guilt-free delicious recipe! Made with a base of Coconut Milk, a super ingredient which is used in the original Khao Suey recipe as well, this recipe tastes the same sans the gluten and added sweetness. Served warm, this one-pot meal makes for a perfect lunch or dinner recipe that’s filling, wholesome, tasty and nutritious. So let’s twist this Burmese noodle dish into a soupy healthy version.

INGREDIENTS
1 Tbsp Sesame Oil/ Olive Oil
2 Peppercorns
2 Cloves
1/2 Inch Cinnamon Stick
1/2 Chopped Green Chilli
5 Peeled Garlic Cloves
1 Thinly Sliced Onion
1 Tbsp Peanuts/Almonds
1 Tsp White Sesame Seeds
1 Tsp Thai Curry Paste
250 ml Unsweetened Coconut Milk
1 Pinch Turmeric Powder (Optional)
1 Spring Onion
1 Tsp Pickled Red Chilli Pepper (Jalapeño)
10-12 Zucchini Noodles/Low-Carb Noodles (Optional)
Lemon Juice (Optional)
Salt to Taste

METHOD

  • In a pan, heat some Sesame Oil or Olive Oil.
  • Add the Cinnamon Stick, Cloves and Peppercorns and let it sizzle for a few seconds.
  • Add chopped Green Chilli.
  • Next add in chopped Garlic Cloves and brown well.
  • Now add the thinly sliced Onion, stir and cook on medium heat until they turn brown and slightly crisp.
  • Add some whole or crushed Peanuts. If you are doing a strict diet or are allergic to them, then you can replace this with Almonds or any other Friendly Nut that you can consume.
  • Also add some White Sesame Seeds to this.
  • Mix and sauté for a minute more till everything looks good.
  • Now keep aside half of this mixture for garnishing.
  • To the leftover mixture in the pan, add in the Thai Green Curry Paste. You can use Yellow instead. You get these easily in the market and it’s made from lemongrass and Kefir Lime. If you don’t have this, you can add any keto friendly Thai or Chinese sauce like Red Chilli Sauce/ Red Chilli Paste along with some lemon zest, cumin, coriander, pepper, ginger and if possible Lemongrass all in crushed/powder/paste like consistency. May not have the right taste but can work and will still taste good.
  • Combine and cook the spice paste well.
  • Switch off the flame. I normally do this before adding in the Coconut Milk to avoid curdling due to high heat.
  • I used thick Coconut Milk from a store bought tetra pack. You can use the first strained milk if you are using homemade Coconut Milk. Since you won’t be adding any flour to thicken this, you need to use thick milk.
  • Mix well and add some salt. Now switch the flame on, this time to the lowest setting and keep stirring.
  • Add a little turmeric powder to give the soup a little colour.
  • You can go ahead and add some veggies like zucchini noodles which is nothing but thinly sliced zucchini to look like noodles or done with the help of a spiralizer. Also known as zoodless. You can add this and cook. In another version, I added some boiled Pumpkin pieces too.
  • You can replace Zucchini Noodles with Low-Carb alternatives like Shirataki, Edamame, Gluten Free or Multigrain Noodles, depending on your diet allowances.
  • Feel free to completely avoid noodles/vegetables in this recipe. I’ve tried this way many a times and tastes like a nice warm soup and I so love it.
  • Don’t forget to keep stirring this soup gently over low heat.
  • Once it’s hot enough, taste test and add the paste or sauce and condiments to your liking.
  • Pour this into your soup bowl.
  • To make this look like Khao Suey, let’s top this with some garnishing.
  • I carefully added the pickled red chilli peppers. You can use jalapeños too. This just gives a nice sour spicy flavour.
  • I then added the mixture that was kept aside – the fried onion, garlic, sesame, peanut, green chilli mix. I spread that out nicely.
  • I didn’t have spring onions, but use this if you have. I wanted to give a little bright green look to this, so I added a little chopped green chilli. You can add cilantro or mint as well. And I added dry rosemary too.
  • I also sprinkled some more sesame seeds around this in the gaps. You can also squeeze in a little Lemon Juice. Have it your way 🙂
  • And yes, that’s all!
  • Enjoy your healthy, keto, paleo, sugar free, diabetic friendly, anti inflammatory, gluten free, vegan, dairy free and low carb soup recipe!
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With Low-Carb Edamame Noodles and some Pumpkin

EGG SHAKSHUKA – KETO | GLUTEN FREE | DIABETIC FRIENDLY

Shakshouka or Shakshuka is a one-skillet dish that has its origins in North Africa. Although there has been a debate on the birthplace of this Maghrebi dish with competing claims by the Moroccan, Tunisian, Turkish and the Yemens, it is quite a popular dish in the Middle-East. Traditionally this is made in a cast iron pan, but you can use any pan. I’ve used a stainless steel skillet and it worked perfectly fine.

Egg shakshuka is a simple dish wherein you poach the eggs in a simmering spicy tangy gravy made with traditional spices and ingredients. I have shared a basic shakshuka recipe that stays true to the North African flavors.

This is a Keto, Paleo and Diabetic friendly recipe and is also Gluten Free. You can team this up with bread or any diet-friendly alternative or just scoop in and eat it just like that.

INGREDIENTS
1 Tbsp Olive Oil
1-2 Chopped Green Chilli
2 Tbsp Ginger Garlic Paste
1 Large Chopped Onion
1-2 Chopped Tomatoes
1/2 Green Capsicum
1 Tbsp Coriander Powder
1 Tbsp Cumin Powder
1 Tsp Red Chilli Powder/Paprika
1 Tbsp Tomato Puree/Water
1/4 Cup Chopped Coriander Leaves
Salt as per taste
4 Whole Eggs

METHOD

  • In a wide pan, heat some oil. This is a one-pan recipe, so use the one with raised edges like walls and not a flat pan. You need the recipe to stay in place.
  • Add the Green Chillies and let this sizzle for a few seconds. Please adjust the quantity as per taste.
  • Now add the Ginger Garlic Paste.
  • Also add the Onion and saute for a few minutes until the Onions look translucent.
  • Now add in the Capsicum and cook for a couple more minutes until they become tender.
  • Add in the Tomatoes and mix well. Let this cook for another minute.
  • Now add in the Spice Powders – Coriander, Cumin, Red Chilli along with some Salt.
  • Salt will soften the veggies quicker and we want mushy veggies. So lower the flame and let this cook covered for 5-6 more minutes.
  • Open the lid and if the consistency looks dry, add a little water or Tomato Puree to make a thick pulpy gravy. We need this consistency and not dry because the eggs will need moisture to poach well while at the same time avoid the bottom of the pan from burning.
  • Add a little bit of chopped Coriander Leaves, Parsley, Mint or whatever fresh herbs you’ve got. I used Coriander Leaves here.
  • Make sure your flame is on low. Mix everything well and evenly spread out this mixture covering the base of your pan.
  • Now with the back of your spoon, create 4 equidistant wells for the eggs to settle in, with enough spacing between the wells.
  • Now break the 4 eggs into the 4 spaces you’ve created. Try to contain it in these wells, but it’s totally okay if the whites spread all over.
  • Cover and cook this until the the top of the eggs are cooked well, around 80-90% cooked.
  • Switch off the flame. Make a cut like you’d do with a pie or pizza or simply scoop out a portion onto your plate and enjoy this with Naan, Pita or Bread of your choice. I ate this with Whole Wheat Buns (Dinner Rolls) and they were fantastic!
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EASY FRENCH TOAST (WITH EGG & EGGLESS VERSION)

Before we begin, let’s know a little history about this beautiful toast! Though called the French Toast, one of the earliest versions has been traced back to the Roman Empire. The name “french toast” was first used in 17th century England. The recipe and name were brought to America by early settlers. In France, the dish is called “pain perdu,” meaning “lost bread. Lost bread, because originally this dessert was made from stale bread.

Continue reading “EASY FRENCH TOAST (WITH EGG & EGGLESS VERSION)”

CREAM CHEESE VEGGIE BAGEL

We all love a good bagel, don’t we? The preparation is quite similar to a sandwich or a burger, yet bagels hit so different! Since Bagels have a chewy dense texture with a shiny crust, when combined with cream cheese, veggies and the right spices, it can liven up any bad day! So here’s a quick, easy recipe you can devour for breakfast or a quick 5 pm snack!

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INGREDIENTS
Bagel Buns
Cream Cheese
Mustard Sauce
Cucumber Sliced
Tomato Sliced
Onion Sliced
Lettuce Leaves
Pepper Powder
Salt

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METHOD

  • I haven’t mentioned measurements since it will vary depending on the number of bagels you make and also it doesn’t matter if you put a little extra.
  • Run a knife through the centre of your bagel buns to divide it into halves. I’ve used the ones with sesame seeds.
  • Place all the flatter sides of the bagels on the countertop or a big tray.
  • Now apply a generous amount of Cream Cheese on each part.
  • Drizzle some Mustard Sauce over this. If you don’t have it, skip or use a pinch of coarsely ground mustard seeds on each.
  • Now top this with Lettuce Leaves. You can use cabbage leaves or any other soft crunchy salad leaves. Iceberg or Basil Leaves would work as well.
  • Now layer this with slices of Tomato/Cherry Tomatoes, Cucumber and Onion. I use 4 thin slices most times on each bagel. You can use more or less. Fancy an Avocado? Well, you can add a slice of that too!
  • If you eat seafood, you can add a slice of smoked salmon too!
  • Sprinkle some salt and pepper powder.
  • If you have some extra cream cheese left, you can use it on the other half of the bun and close the bun. If the buns you’ve got don’t have sesame seeds on them, you can even sprinkle some black and white roasted sesame seeds for a nutty flavour.
  • Bagels are ready to eat!
  • Serve them with Chips or Fries 🙂
  • TIP: If the Bagel Buns seem too hard to bite into and you prefer a little less hard, after you halve them, you can microwave for 20-30 seconds until they just soften a little bit and then proceed with the filling.
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Divyashree Mangalorkar Gupta
TRAVEL & FOOD ENTHUSIAST
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TURKISH LENTIL SOUP | DAL SOUP

Lentils are a superfood. They are great for the heart due to it’s folate and magnesium content and also makes an ideal diet for anyone trying to manage their blood glucose levels. If you are a vegetarian or vegan, make sure to consume lentils everyday in some form or the other because it’s also a great source of protein. Apart from that, they are rich in dietary fibre which takes care of your digestive system effectively. All these healthy benefits combined into this rich smooth creamy soup that’s also gluten free and vegan – something you must include in your diet.

INGREDIENTS
1 Tsp Ghee/Olive Oil (Optional)
1/2 Cup Lentils of your choice
1 Onion
1 Tomato
1 Carrot
1/2 Inch Ginger
2 Garlic Cloves
1/4 Tsp Turmeric Powder
Water
Salt
Chilli Flakes/Herbs

METHOD

  • Wash lentils of your choice until water runs clear and soak for 10-15 minutes.
  • You can use Toor Dal (Split Pigeon Peas), Masoor Dal (Split Red Lentils), Chana Dal (Split Chickpeas), Moong Dal (Split Mung Beans). Any one or a mix of 2 or all of them, whatever is available. In this recipe, I’ve used skinned dals, but you can use whole lentils with the skin too, like Moong (Mung Beans), Matki (Moth Beans), Rajma (Kidney Beans), Kabuli Chana (Chickpeas), etc.
  • In a deep pressure cooker, add washed dal with enough water. Around 2 cups.
  • Chop Tomato, Onion, Carrot, Ginger and Garlic roughly in big pieces. You can simply halve them.
  • Add these to the pressure cooker.
  • Add Salt, Turmeric and some Ghee. Vegans can use Oil or Vegan Butter.
  • Mix everything well.
  • Close the lid and let it cook on a high flame for 1 whistle.
  • Lower the flame to the lowest level and let it cook for 2-3 more whistles.
  • Switch off the burner and open only once the steam escapes.
  • Let it cool down completely.
  • Transfer to a mixer grinder and puree the cooked lentils and veggies until smooth.
  • Transfer to the same pressure cooker or another pan.
  • Add water if required and adjust the consistency as per preference. Also check for salt.
  • Give this a boil and transfer to a bowl.
  • Serve with your choice of garnishing. You can use Pepper Powder or Chilli Flakes or fresh herbs like Coriander, Mint or Basil. Even seeds like that of pumpkin, watermelon or just a little squeeze of lemon juice!
  • Tip : I make these in bulk. I have a huge pressure cooker. So I use around 2 cups of mixed lentils and right after I blend them in a mixer, I don’t add water. I simply transfer them into small bowls. Cover them with a cling wrap or lid and leave them into the freezer. When I need to serve, I simply run water or dip the bowl in water until the dal separates from the bowl and then transfer to a microwave safe bowl with some water and heat until it looks like a soup. You can also use a saucepan to do the same.
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HOT & SWEET THAI FLAT NOODLES

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INGREDIENTS:
1 Cup Flat Noodles
1/2 Tsp Sesame Seeds
1 Tsp Oil
1/2 Green Capsicum/Bell Pepper
1/2 Yellow Capsicum/Bell Pepper
3-4 Green Beans
1 Inch Zucchini
2 Baby Corns
2-3 Spring Onion Leaves
3 Button Mushrooms
1 Tsp Schezwan Sauce
1/2 Tsp Soy Sauce
1/2 Tsp Peanuts
1/4 Tsp Honey or Sugar
Salt

METHOD:

The above ingredients should be enough for 1 person. You can increase the quantity if you are making for more. I like to load on veggies!

  • Boil flat noodles and keep aside. You can use normal noodles as well.
  • Chop all veggies and keep aside. I chopped the Peppers long. And the beans an inch long. The spring onion leaves finely chopped. The rest into medium sized pieces.
  • In a wide pan, heat some oil and toast sesame seeds.
  • Now add the chopped Green Peppers, Baby Corn and Zucchini. Sauté for 2-3 minutes until you see them brown a little.
  • Now add the chopped Mushrooms, mix well for a few seconds. Cover and cook on a low-medium flame for 3 more minutes.
  • Now add the Bell Peppers and Spring Onion Leaves. Mix and sauté for a couple more minutes until they all seem cooked al dente. You can cook further but I like a little crunch. I’m not a fan of over cooked veggies.
  • Now add Schezwan Sauce, Soy Sauce, Salt and Honey as per your taste and mix everything well.
  • Transfer to a plate and garnish with some crushed Roasted Peanuts.
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Sautéed vegetables of your choice
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Sauced up
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Garnished with Roasted Crushed Peanuts
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SPAGHETTI IN CREAMY PESTO

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INGREDIENTS:
1 Tbsp Olive Oil
1/4 Cup Pine Nuts/ Brazil Nuts / Almonds
3-5 Cups Basil Leaves
4-5 Cubes Ice
1/4 Cup Mix Nuts (Walnuts, Cashew, Almond)
15 Garlic Cloves
3 Cups Milk
250 Grams Cheese
1 Tsp Sugar
3 Tomatoes / 10 Cherry Tomatoes (Optional)
1 Packet Spaghetti Pasta (500 Grams)
Hot Water
Extra Virgin Olive Oil
1 Tsp Chilli Flakes (Optional)
Chilli / Garlic Oil (Optional)
Grated Cheese (Optional)
Salt to taste

METHOD:

  • Discard hard stem and dark leaves of Basil if any and wash them really well.
  • Boil water in a deep pan. Switch off flame and drop the leaves to blanch for 10-15 seconds, until they wilt.
  • Drain the water on a metal colander. You can reserve the basil water for later use. Immediately, place ice cubes over and under the blanched leaves. You can also pour ice-cold water instead. Keep aside to cool off.
  • Discard any ice and add the Basil Leaves along with peeled Garlic, Mix Nuts and Salt and grind it for a minute. For the nuts, add whatever is available. You can also skip this if you don’t have any or are allergic. Gradually add little water and grind into a thick paste. I used the same water that was leftover after blanching basil leaves. Any leftover water can be used as a stock or to water plants once it cools down.
  • In a largest wok or deep and wide pan that you have, heat oil.
  • Add Pine Nuts if you have them. I used chopped Brazil Nuts this time since they were available at home. I otherwise use chopped Almonds. Roast for a few seconds until they turn a shade darker. Switch off the flame.
  • Now add the Green Pesto paste you ground up and mix well. Since it’s blanched already, you don’t need to cook it.
  • Also add in a little Sugar.
  • Add grated Cheese and milk according to the taste and consistency you prefer. If grating cheese seems like a boring process, you can roughly chop the Cheese block into tiny pieces. Drop them in a microwave safe bowl. Add a little milk and microwave for 2 minutes. The cheese will soften and eventually melt completely when you mix this with the pesto. You can use any type of Cheese. I’ve also used Cheese Spread, Parmesan and Gouda Cheese at times. This time I used Processed Cheese.
  • Add Cherry Tomatoes halved. I used regular Tomatoes chopped into big pieces. Switch the flame back on and cook for 2 minutes while stirring continuously. You can skip Tomatoes. I’ve made with and without a lot of times.
  • You can add Chilli flakes and you might want to add Salt as well.
  • Boil Spaghetti Pasta in hot water with a little salt as per the packet instructions. It took me about 15 minutes though the packet mentioned 9 minutes. I boiled them in 2 separate pans since the quantity was a lot compared to the size of the pans I had. Once cooked al denté, drain them in a colander and add this to the Pesto sauce.
  • If not using immediately, run cold water over the cooked Pasta, drizzle oil, mix well and keep aside. I generally start boiling the Spaghetti or any noodle or pasta 30 minutes before serving. I prepare the sauce earlier in the day. I do this so that I don’t have to reheat.
  • Serve in a plate or bowl. Top with grated Cheese & drizzle some Extra Virgin Olive Oil and Chilli Garlic Oil. Olive oil just brings out the flavour so well!
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Fresh vibrant Basil Leaves
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Blanched Leaves
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Using Ice to cool the leaves down & retain it’s colour
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The most boring part of this recipe haha
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Brazil Nuts I had in stock, being used as a replacement to Pine Nuts. You can also use Almonds.
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Olive oil roasted Brazil Nuts.
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Thick Pesto
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Thick Smooth Paste after adding Milk & Cheese. Spot the Tomatoes too?
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Big Pieces of Tomatoes
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Take a wider pan to boil these. I had to divide these with another pan, mid way while boiling these. Silly me!
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500 grams cooked al dente
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Creamy Pesto
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Drizzle with Olive & Chilli Garlic Oil
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Happy Plate
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Well coated in Pesto
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Pesto Sauce
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So creamy
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No Tomatoes
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Garnished with Gouda Cheese
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Colour retained!
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Grated Processed Cheese
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When I had a lot of Basil Leaves 😀
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Such colour!
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Grate or use any type of Cheese
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Roasted Almonds as a substitute to Pine Nuts
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Cheese Spread & Milk
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Pesto Pesto
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Cheese melting with Milk

VEGGIES WITH RICE / TOP RAMEN NOODLES

Want to include vegetables in your meal but tired of eating the same thing over and over again? Well mix in a little noodle or rice and you will look forward for meal time to enjoy this delicious bowl of goodness!

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INGREDIENTS:
1 Tsp Oil
2 Tsp Sesame Seeds
4-5 Broccoli Florets
3 Button Mushrooms
2-3 Baby Corn
1 Inch Zucchini
1 Orange Carrot
1/2 Packet Top Ramen or 1 Cup Cooked Rice
1 Tsp Chings Schezwan Chutney
1 Tsp Dark Soy
1 Pinch Sugar
Salt to taste
1/2 Cup Water

METHOD:

  • Heat oil in a pan. I used Olive oil.
  • Splutter Sesame Seeds.
  • Add the vegetables that take longer to cook first.
  • So I added the chopped Carrots first, then the Baby Corn followed by Zucchini, Mushrooms and lastly Broccoli. You can also add chopped Tomatoes, Bell Peppers, Spring Onions or even finely chopped Cabbage. I don’t like my veggies soft and prefer al dente, so I don’t cook for a long time.
  • If you are making this with leftover rice or cooked rice, add this to the veggies. Add Soy Sauce & Schezwan Sauce. Add Sugar and Salt to balance the taste. You don’t need to add water to this. Just mix well. I had an extra masala packet of Yippi Noodles. So I used this as well. You can add Pepper Powder or any other Spice. Mix this well and enjoy!
  • If you are making this with noodles, you can use Top Ramen Curry or Fiery Chilli Noodles.
  • I used half of the noodles and masala since I was making just one bowl for myself. I also wanted to incorporate more veggies in my diet and very little noodles just for the taste bit. The other half of noodles and masala I used the next day.
  • So, add the masala from the packet to the veggies. Mix well.
  • Break and add the noodles to this and mix again.
  • Now add water depending on how soupy you want your noodles. Your veggies may cook further so don’t overcook in the previous step. Cover and cook until the noodles soften.
  • Add Schezwan Sauce, Soy Sauce and Salt depending on how much water you’ve added.
  • If you don’t have any masala, add Soy Sauce, Schezwan Sauce, Pepper Powder and Ginger Garlic Paste instead and create a nice soupy broth for your noodles.
  • There’s nothing else left to do, except enjoy your veggie bowl!
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Noodles with Veggies (Schezwan & Soy Sauce Flavour)
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Noodles with Veggies (Fiery Chilli Flavour)
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Rice with Veggies (Tandoori Masala)
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Soupy Noodles with Veggies
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Noodles with Veggies (Curry Flavour)
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Rice with Vegetables (Schezwan & Soy Sauce)