Apr 152017

Garlic Schezwan Sauce

 Calories – 30 Kcals                  Serves – 4 no


  • Tomato puree: l cup
  • Garlic: l tsp
  • Ginger: l tsp
  • Tomato sauce: l tbsp
  • Vinegar: 1 tbsp
  • Red chilli paste: 1 tbsp (red chillies soaked in warm water and ground to a fine paste)
  • Celery: few
  • Salt: to taste
  • Oil


  1. Add oil in a pan and sauté ginger and garlic.
  2. Add celery leaves, tomato puree, tomato sauce, vinegar, chilli paste, mix well and simmer for few minutes.

Whole Wheat Pasta /noodles

Calories  – 75 Kcals                      Serves  – 4 Nos


  • Whole wheat – 500gm
  • Salt to taste
  • Water – 250 ml


  1. Mix together whole wheat flour and salt in a medium bowl, or on a clean board.
  2. Make a hollow in the center, and add water mixing quickly with a fork until the dough is wet enough to come together.
  3. Knead on a lightly floured surface until the dough is stiff and elastic.
  4. Roll out ‘dough by hand with a rolling pin, or use a pasta/noodles machine to achieve the desired thickness of noodles/pasta.
  5. Cut into desired width and shapes.
  6. Steam the pasta/ noodles for 15 minutes. Allow the pasta/noodles to air dry for at least one day.
  7. Store in an air tight container.

Mexican Noodles/Pasta

 Calories – 120 Kcals                  Serves – 4 Nos


  • Whole wheat noodles 1 cup
  • Vegetable steamed 1 cup
  • Rajma ½ cup (steamed)
  • Onion 1 no
  • Garlic 4 no
  • Peanuts (crushed) 2 tsp
  • Tomato sauce: 2 tsp
  • Red chilli powder 1/2tsp
  • Soya sauce 1 tsp
  • Salt as per taste
  • Oil 1 tsp


  • Noodles Pasta: Take water and boil till bubbles start coming, then add little oil, now add the noodles.
  • When noodles are getting cooked add lemon grass and salt during boiling for flavor.
  • Add the cooked noodles with above ingredients to it. Sauté well.
  • Add crushed peanut and the vegetables, Sauté gently and serve hot.

Okra With Babycorn

Calories – 80Kcals                   Serves – 4 Nos


  • Okra 200 gm
  • Baby com 100 gm
  • Tomatoes 2 no
  • Onion 1 no
  • Onion seeds ¼ tsp
  • Red chilli powder 1 no
  • Shredded garlic2 tsp
  • Fennel seeds ¼ tsp
  • Mustard seeds ¼ tsp
  • Coriander leaves 2 tsp
  • Lemon juice 1 stp
  • Oil 2 tsp


  • Add oil in a pan, sauté onion, onion seeds, fennel seeds and mustard seeds.
  • Add shredded garlic, green chillies, red chilly powder and tomatoes.
  • To this add baked bhindi and baby corn marinated with red chilli powder and tomatoes and saute for 5 minutes.
  • Add coriander leaves and lemon juice.

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