CURRIED NOODLES(with leftover curry)

This is made with left over mutton curry ,and

the taste was amazing .You have to pick the

remaining pieces of meat ,fry in butter and add

in the making of noodles with a little curry

( like kothu).

The same process may be followed in the

making of ‘ kothu parota’+or string hopper


To the recipe now


400 -500 gm noodles

1-2 carrots

Few beans cut

A small piece of cabbage

Few spring onions/ leeks

1 cup leftover curry

Leftover meat fried in a little butter separately.

2-3tbsp butter

Salt to taste

1/2 tsp chilli powder/ pepper powder

( optional )

3-4 eggs scrambled separately


Cook the noodles ( directions in the packet you

are using ) , drain and set aside .

Heat butter in a wok,and add the vegetables

with salt.

Toss for 5 minutes ,add the fried meat and the

curry .Once it reaches a boil ,add in the cooked

noodles and mix well.

Add scrambled eggs and serve hot .

( I made this with the mutton curry in my previous post😋)



This is the easiest and yummiest breakfast .

Cheesy , creamy , and healthy too.

Well, the previous day I had baked wheat bread

and half of the loaf was remaining .

Thought to make sandwiches,but that seemed a

little more work on one of my lazy mornings,so

plan diverts ,took to another successful dish .

Just one touch of the mixer, and there you are

relishing a healthy breakfast.

To the recipe now


1/2 loaf bread

1 cup goat cheese/ any cheese you prefer

4 eggs

1/2 cup milk

Few spinach leaves/ leeks

2 sliced green chillies

Pepper to taste

1 tblsp butter

Salt ( if using goat cheese ,please check for salt)

1/4 tsp nutmeg grated

slices of capsicum


Break the eggs into the mixer directly.

Add cheese,milk and run the mixer , for 2-3


Next add the spinach( Palak leaves) and again

blend for another second.

Add the green chillies,nutmeg,pepper powder.

Arrange the bread on a greased dish . Crumble

it slightly and pour the egg mixture over it .

Top it with slices of capsicum and bake in a

moderate ( 180C) oven for 25 minutes.

Serve warm / hot.


This is the simplest but excellent for a quick


Ricotta cheese is a type of cheese which could

be used in desserts and savoury dishes too.

I made a different creamy blend to this pasta

with chickpea flour. In fact,soaked ground

chick peas will give a hummus like texture.

I used a little of the left over tomato sauce I

made for my previous post on macaroni ( link

provided below

Click the link for tomato sauce


I used only leeks in this recipe .You could use

any vegetables or additions to your choice!

To the recipe now


1 packet pasta ( coooked as per instructions)

1-2 cups chopped leeks

100-200 gm ricotta cheese

1 tblsp chickpea flour / 50 gm chickpeas soaked

and ground

1 tsp. red chilli powder

2 cloves garlic

1/2 tsp ground mustard /mustard sauce.

1/2 tsp turmeric ( for the color)

Butter/ olive oil -2 tblsp.

Thin strips of green chillies ( optional)

Pepper to taste

1-2 tsp vinegar

Salt to taste


If you are using whole chickpeas , first grind

it with garlic pepper,vinegar and a little


If using flour- Heat a little butter and slightly

roast the flour . Add to the cheese with chilli

powder and turmeric and blend to a paste.

Set aside.

Heat butter in a wok, add leeks and sauté for 5

minutes.Add the boiled pasta,and the cheese

mixture, and 2 tblsp of the tomato sauce and

mix till well blended .

You can add scrambled, poached , or omelette

strips to serve.


Macaroni dishes can be made into many varieties,and each dish is unique.

This is one like it,I had to make a quick dinner and this tic- tac- toe recipe turned good

and I wish to share with you all as I usually do.

So let’s get into the recipe right away


400 gm macaroni (any type)

200 gm prawns cleaned and slit

1 onion chopped

1 onion

2 tomatoes

3-4 pips garlic

2 tblsp.chilli flakes

2 tsp white wine vinegar ( optional)

1 tsp sugar

2 green chillies/1 capsicum chopped

Few Basil leaves

1 tsp chilli powder for marination

1-2 tsp oyster sauce

Salt to taste.

2-3 tblsp olive oil/butter

1/2 cup of macaroni drained water


Cook the macaroni as instructed in the packet .Reserve 1/2 cup drained


Grind to a coarse paste the ingredients listed in bold

Marinade the prawns with chilli powder,oyster sauce,vinegar and set aside for

few minutes.

Heat the oil in a wok,add the prawns and saute for few minutes .Remove in a separate bowl.

In the same oil add chopped onions and the ground masala with a little salt and cook well till raw smell is gone.

Next add prawns and the macaroni water

When it is boiling add the cooked macaroni and stir for few minutes till it is well blended with the masalas.

Note: You can add scrambled egg or grated cheese .


This pasta has less ingredients ,and less time in making too.Not the usual pasta ingredients…

Good for lunch boxes ,and quick fix food.

I’m moving on to the recipe right away!


200-250 gm cooked pasta ( reserve 1/4 cup of the drained water)

10 red chillies

1 tblsp. ginger -garlic paste

1 tblsp vinegar

1 tsp.kashmiri chilli powder(for the color)

100 gm prawns

1 big leeks/ spring onions chopped

1/4 cup cauliflower chopped fine or cabbage

1 green chilli chopped

2 tblsp.butter

1 tblsp red wine vinegar/ plain vinegar

Salt to taste


Grind the bold listed coarsely and set aside.

Heat the butter,and add the prawns and sauté till it changes color

Next add the chilli paste and cook for further 2-3 minutes

Add the chopped leeks,cauliflower,and the chillies and mix well.

Add cooked pasta and the water ( drained water)

Add the wine vinegar ,mix well and remove from fire.

Garnish with parsley or coriander leaves if you like.


This dish is made with homemade sauces,and less cheese.This is a lamb mince lasagne.You

can combine with spinach or any other veggies of your choice.This is a very quick recipe and

an easy one.I made the tomato sauce in the pressure cooker,and made a white cheese sauce,

and opted out the grated cheese.As usual added my favourite red and green peppers and

olives stuffed with jalapeños.So…..let’s get into the recipe.

INGREDIENTS (4 layer lasagne)

For the tomato sauce

6 -7 big tomatoes

1 cup red onions

10 pips of garlic

2 tblsp.olive oil

A few thyme

1 tblsp chillie paste / powder

1 tsp brown sugar or honey

Salt to taste.

1/2 tsp.pepper.


Put all the ingredients and cook in a pressure cooker for 5 whistles.Do not add water.Allow

the steam to release on its own .Mash or blend the tomato mixture to a thick paste and set


For the lamb mince

150-200 gm mince

1 tsp butter

Add pepper and salt and sauté in a little butter for 5-10 minutes and add to tomato paste and

cook for 5 minutes and mix well

For the white cheese sauce


1 cup milk

1 tblsp butter

2 tblsp.flour

1 cup cheese (Parmesan or any cheese)

1 tsp pepper

salt to taste.


Heat butter in a saucepan (on a low flame).Mix in the flour ,and cook on a slow flame for a

minute(Do not brown).Add the milk gradually with the cheese and mix slowly without any

lumps,till it is slightly thick (after it is cool it will be thicker ).Set aside.

For the assembling

Few chopped pieces of capsicum,olives .

Take a baking tray and first spread a layer of the tomato sauce.On the sauce lay the lasagne

sheets to cover the sauce.

Next add another layer of tomato sauce,and a generous amount of white sauce.Then again

the sheets,then tomato sauce and then white sauce.When you come to the final top layer,

sprinkle the vegetables and bake in a oven for 20 minutes(180 degrees).

Serve hot.

NOTE:You can add any other meat for variations.

Vegans can opt for corn,mushroom,spinach ,pineapple and paneer.

Do try and send in your comments!