Chicken Hot Pot Noodle Soup

After a long hiatus I have come back with a simple recipe. It is easy, cheap, un-orthodox, healthy and quick. It fits right into a busy schedule which I have had lately. I have made the non-veg version but you can use anything you want- mushrooms, cottage cheese or just the veg items I have used in my recipe here. As I have mentioned it is very healthy and I have included cabbage and chicken health benefits here. 🙂



  1. Noodles: 50gms
  2. Diced Chicken: 50 grams
  3. Chopped Cabbage: 25gms
  4. Chopped Cauliflower: 25gms
  5. Chopped Beans: 25gms
  6. Chopped Carrots: 25gms
  7. Chopped Onion:1
  8. Chopped Garlic: 5 pods (You may crush the garlic instead if you like)
  9. Salt: According to taste
  10. Black pepper: According to taste
  11. Soy sauce
  12. Vinegar
  13. Chili sauce


  1. Heat 1 spoon of oil in a cooker
  2. Add the chopped onion to the oil and sauté it
  3. Add the garlic
  4. Add the diced chicken and fry it for 5 minutes
  5. Add the vegetables to the cooker : Cauliflower , Cabbage , Carrots , Beans
  6. Add 600 ml of water to the cooker
  7. Add salt and pepper to the same
  8. Close the cooker with the lid.
  9. Wait for the cooker to whistle(alert) twice
  10. While you are waiting boil the noodles separately for 5 mins in water sufficient to soak the noodles completely.
  11. Switch off the stove then and let the cooker cool.
  12. Add the boiled noodles to the soup in the cooker and stir to mix the noodles well.
  13. Serve the hot pot in a soup bowl along with chop sticks for the noodles and soup spoon for the soup.
  14. Add soy sauce, vinegar, chili sauce according to your taste

Dahi Vada

    Dahi Vada is a type of Indian chat that is loved by all. This recipe is popular mainly because it is easy to make and cheap and quick. You can have it on special occasions and even as a summer evening snack. I made it on a lazy day for dinner. Good thing my family eats about anything I make. Doesn’t it look colour full? 🙂
      A word of caution: You need to prepare the ingredients beforehand because they take a while


Serves: 4 Time:  hour

dahi  vada


For the Vada:

1. Black Gram (Urad Dal) : 250 gms.

For the chutney(Sauce):

1. Curd (Dahi) : 500 gms.

2. Mint (Pudina) : 1 bunch

3. Coriander leaves : 1 bunch

4. Salt : According to taste

5. Green Chilly : 4-5 Nos.

6. Tamarind (Imali) : 100 gms.

7. Jaggery (Gud) : 50 gms.

8. Red Chilli whole : 8-10 pieces

9. Black Cumin(Jeera) Whole : 4 spoon


For Vada:

1. Soak Urad dal for 4-5 hours

2. Grind the soaked dal in a mixer to make a paste (add a little water to the mixer while making the paste).

3. Make 24 balls (Vada) of the paste and deep fry them in a wok.

4. Dip the fried balls in salt water (1 spoon of salt and 2 lts. of water) and keep them aside.

For Green Chutney:

5. Take pudina patta, green chillies and a little curd. Grind them with water to make a paste. Add little salt as per taste. Keep it aside.

For Tamarind Chutney:

6. Take the tamarind and soak them in hot water till they are soft.

7. Smash them and make a paste.

8. Take frying pan and heat a little oil in it.

9. Add 2 red dry chilies and sauté it.

10. Add the tamarind paste to the sautéed chilies in the pan and stir for 5 minutes then add Gud(jaggery) and stir till the gud melts.

11. Add salt as per taste.

For White Sauce:

12. Take curd and beat it smooth.

13. Add a little sugar or sugar free.

14. Add black salt.

15. Mix them properly.

For garnishing:

16. Take red chilies whole and jeera whole and roast them in a dry frying pan then grind them into a fine powder.

Now for spread,

17. Take a plate big enough to accommodate 6 vadas.

18. Take the vadas one by one and remove the excess water by squeezing them with your palms gently.

19. Place the vadas on the serving plate.

20. Spread white sauce (dahi sauce) over the vadas

21. Spread Green chutney over the vadas

22. Spread Imili chutney over the vadas

Note: You can use a big spoon to pour the chutneys (sauces) over the vadas.

23. Garnish with the red chili and jeera powder

24. Best served cold 🙂

Pui Shak’er Chocchuri (Malabar Spinach Curry)

I prefer vegetarian dishes to non-vegetarian ones. Where I live there isn’t much choice when it comes to leafy vegetables but I do find small treasures hidden in bazaars once in a while. Recently, I found this old lady sitting in a corner of a bazaar selling a bunch of what we call “pui shak” in Bengali also commonly known as Malabar spinach.  Malabar spinach is very delicious and chochuri of any kind is my favourite. The curry I have made is pretty cheap and easy to make and has the added health benefits of Pumpkin and Malabar spinach.

Time:30 minutes        Serves:4

Puisak'r Chadchadi


  1. Oil     –  10 table spoon
  2. Malabar Spinach  –   5 bunches
  3. Potato     –   1 big
  4. Brinjal (Egg plant)     –   2
  5. Broad beans  – 10-12
  6. Radish             –    1
  7. Pumpkin        – 1 slice (10 gms)
  8. Green chillies – depending on how spicy you like it
  9. Salt to taste
  10. Turmeric powder
  11. Mustard paste- 4 tb spoon
  12. Raw mustard oil – 2 tb spoon
  13. Dried red chilli – 2
  14. Paanch phoron(fenugreek seed, nigella seed, cumin seed, black mustard seed(or celery seed/radhuni) and fennel seed in equal parts) – 2 pinch full


  1. Heat oil in a wok and add paanch phoron and dried red chilli
  2. Chop the potato, brinjals , broad beans(with the skin), radish and pumpkin into small pieces.
  3. Add the chopped pieces to the wok.
  4. Stir  and fry for 10 minutes on medium flame
  5. Add the washed and chopped pui shak to the wok.
  6. Add a pinch of salt and turmeric powder and stir to mix them well and cover the wok with a lid.
  7. Stir the wok occasionally.
  8. When the vegetables are soft and fried well enough, add four table spoons of mustard paste and stir.
  9. Then add raw mustard oil  and stir to mix it properly
  10. Pui Shaak’er Chocchuri is ready to serve