Tuesday, 18 February 2020

Chinese Bhel
Serves 4

Ingredients :

  • Hakka noodles 1 packet
  • Groundnut oil    2 tablespoon
  • Grated Ginger   1/2  tablespoon
  • Grated garlic     1/2 tablespoon

  • Finely chopped onions 2
  • Finely chopped spring onions 2 cups
  • Carrots julienned  3
  • Capsicum cut into thin long pieces 2
  • Shredded cabbage into juliennes
  • 2 cups
  • Boiled American sweet corn  2 cups ( optional )


  • Tomato sauce 1 1/2 tablespoons
  • Schezwan sauce 1 tablespoon
  • Soya sauce 1 tablespoon
  • Chilli vinegar 1 tablespoon
  • Groundnut oil 1/2 liter 
  • Black pepper powder 1 teaspoon ( optional )
  • Salt to taste

Preparation :

PS : You can do the following preparation work in advance so that the noodles are cooked and are dry for frying. Suppose you want to prepare this for evening snacks, you can finish off this work in the afternoon and keep it ready.

  • In a big bowl bring water to boil and put in a spoon of oil and little salt.
  • Put the hakka noodles in boiling water and let it cook for 5 minutes till the noodles become soft. Take care not to cook too much else they will become soggy.
  • Switch off the gas, stain the noodles and pour cold water on the noodles to stop them cooking further.
  • Spread the noodles in a big plate and let them cool.

  • Boil the sweet corns either on gas or in oven and keep them ready.
  • Heat the groundnut oil in a thick bottomed kadai.
  • Deep fry the noodles in groundnut oil till golden brown and set aside.

  • In a thick bottomed kadai heat groundnut oil.
  • Add finely chopped onions and saute for a minute.
  • Add finely chopped spring onions, ginger, garlic and saute for a minute.
  • Put in all the julienned vegetables, boiled sweet corn and saute for one more minute.
  • Take care to put down the gas heat and not to saute the vegetables too much as they have to remain very crunchy and fresh.
  • Put in Tomato sauce, Schezwan sauce, Soya sauce and mix well. You can add these directly here or mix all the three in a cup, stir well and the pour to the kadai.
  • Now add two spoons chilli vinegar and mix well.
  • Now add a little pepper powder and salt and mix well.
  • Break the fried noodles and mix everything lightly.
  • Garnish with finely chopped spring onions. Serve your yummy, tangy Chinese Bhel immediately.

Sunday, 16 February 2020

Blooms in my terrace garden - 15.2.20

My terrace garden....
The sunny days are here again....

The plants and flowers have started to bloom.....

Welcome to a sunny tour.....

My babies have grown so tall that it's very difficult to take their photos from the top and even difficult to pluck the flowers standing on a chair!
That's what every parent dreams of, isn't it?!?