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Tuesday, September 29, 2020

The Original Vegetable Schezwan Noodles

The Original Vegetable Schezwan Noodles

I think we can time travel back without the usage of any effect, and the easier way to do that is through the medium of food! Many of us have medley memories coming from all the phases of life. We have that particular 90’s list of nosh mentioned in our conversation where we have named and missed the simplest yet yummy form of edible. From school days to teen life, we have always found those memories unbeatable and extra ordinary. If I take a turn to my college days where me and my bffs would spend major hours completely assignments and projects, we would wind up laughing and hogging our most awaited Indo Chinese veg schezwan noodles bathed in a lot of schezwan sauce. These memories perfume the air while I was making this quick schezwan noodles recipe. I worked on series of recipes and wanted to transform it into that classic taste, this saucy noodles were created in that spirit.

Adding crunchy veggies to noodles is one of my favorite ways to cook them. The only extra work you need to do is in the sauce, which is super simple and can be used multiple times by serving it with momos, fried rice or any fried snacks. I love the simplicity and versatility of Schezwan noodles, it combines some of my favorite chopsuey dosa, the variation that features regularly at our weekend brunch table. It’s great as a side dish too, double or triple the elements for larger batch. It is also important not to over fry the veggies as this will take away the crunch factor from the fresh vegetables.

I had served the noodles hot with chicken chinese sub to complete the Chinese dinner platter. My family thinks this is the ultimate Chinese noodles and don’t mind the veggies at all. It’s a great dish to sneak veggies into your picky husband meal. The recipe of chicken chinese sub will be appearing soon on my blog. Stay tuned!

Veg Schezwan Noodles

How To Make Schezwan Sauce For Meal Prep

Preparation Time: 20 minutes

Cooking Time: 10 minutes

Total Time: 30 minutes


2 tablespoons cooking oil

15 red chilies, less heat

1 tablespoon finely chopped onion

1 tablespoon chopped garlic

½ teaspoon chopped ginger

½ tablespoon pepper powder

1 teaspoon soya sauce

1 teaspoon vinegar

½ teaspoon sugar

½ teaspoon salt

1 cup hot water


  • Soak red chilies in hot water for ½ hour. After 30 minutes, drain the water from red chilies and grind it into smooth paste. If needed, add 2 tablespoons of water while you crush.
  • In a nonstick pan, heat 2 tablespoons of cooking oil and add finely chopped garlic with ginger. After a minute, as soon as the rawness goes away, quickly add onions and saute well.
  • When the onions become translucent, add the blended chili mixture, ½ teaspoon sugar, ½ teaspoon salt and ½ teaspoon pepper powder. Mix well on a medium flame and add ¼ cup water. Cover for 5 minutes and allow it to simmer on a medium flame.
  • When the oil separates and the sauce thickens, add 1 teaspoon soya sauce and 1 teaspoon vinegar and turn off the flame. Allow it to cool and refrigerate the sauce for better shelf life.

How to make Schezwan Noodles in 5 minutes

Preparation Time: 15 minutes

Cooking Time: 5 minutes

Total Time: 20 minutes

Serves: 2 persons


3 tablespoons cooking oil

½ cup capsicum, julienne cut

1 Spring onion white bulb, finely chopped

½ cup cabbage, julienne cut

1 tablespoon spring onion greens, chopped

1 teaspoon finely chopped garlic cloves

2 cups noodles, 90 % boiled

2 tablespoons chili sauce

1 tablespoon vinegar

3 tablespoons soya sauce

2 tablespoons tomato ketchup

2 tablespoons schezwan sauce, spice meter as per your likings

Salt, as needed


  • In a wok, heat 3 tablespoons of cooking oil and sauté 1 teaspoon of chopped garlic cloves on a medium flame.
  • After a few seconds, add capsicum julienne, ½ cup cabbage julienne and sliced onion whites, fry continuously on a medium flame until they are half cooked. Don’t cook it fully to keep up its crunchiness. You can also add carrots julienne and other shades of bell peppers.
  • Instantly, add boiled noodles, 1 tablespoon vinegar, 2 tablespoons of chili sauce, 3 tablespoons of soya sauce and 2 tablespoons tomato ketchup, Mix well and add 2 tablespoons schezwan sauce and salt as per the taste. Adjust the sauces, spice, salt and mix well. Turn off the flame, garnish with spring onion greens and serve hot. Enjoy!

Wednesday, September 23, 2020

It’s Killer Kadhi and Khichdi

pakodakadhirecipe, khichdi recipe by thehoggerz
Punjabi Pakoda Kadhi and Khichdi

We have effortlessly selected foods with changing colors of nature and developed the taste with the cycle of shades. Yellow, green and whites are considered as comforting food while dark shades are reserved entirely to balance the tones of nights. Curd, beans, leafy veggies, salads, lemons and all these goodies reflect the freshness of daytime and are always welcomed with great joy and on other hand we opt for shaded theme supper to end our day under the blanket of natural disco lights. Every being has its own choice of lifestyle, some enjoy their lunch by simply having a crunchy bowl of salad or delicious pasta while others like me would find happiness in digging spoon in a big bowl of kadhi khichdi. Kadhi on a mound of fragrant steamed khichdi is a definition of satisfaction.

Friday, August 21, 2020

Potatoes Stuffed Flatbread / Aloo Paratha

Aloo Paratha recipe by
Aloo Paratha with Mint + Yogurt Dip

Parathas are basically an Indian version of flatbread made from wheat flour or all purpose flour. Kneading the flour with water and ghee brings out the final output into silky finish, smooth touch and soft texture. In Indian houses, flatbreads are regularly eaten with any vegetable or chicken curry, due to which it becomes necessary to revamp the normal food recipes into something delightful, good looking and awesome in order to uphold the charm of food appearance on the table.

Sunday, August 9, 2020

Dance on the tunes of rain with a plate of yummy vegetable fritters in one hand and cuppa chai in another hand!! / Vegetable Pakodas Recipe

Vegetable pakoda recipe, aloo pakoda recipe
Aloo Pakodas with Mix Vegetable Pakodas

It’s raining!! And how can we Asians forget to enjoy the scented air and cool breeze without any fried edibles especially our top listed pakodas or fritters. Rain has always been a sense of celebration for Asians and we never forget to express it through the means of inviting food. Since the time I am with Hashim, we have always spent most of our moments at the beach enjoying the drops of nature. Sometimes, having crunchy chunks of sliced guava with a dash of chat masala powder and salt. Or relishing the roasted flavored corn – the corn seller has a pile of raw corns and he would quickly peel the dried sunny leaves of the corn and give it a quick toss on the deep bottom pan filled with heated charcoal for a natural roasting process. The gentle warmness oozing out from charcoal fire surrounds us in no time. The entire mechanism is fitted perfectly to his mobile selling cart. The fragrance of fresh roasting of corns complementing with the smell of rain has been just the best part of the entire happenings. Mr. Seller would then slice a fresh piece of lemon and rub it thoroughly over the warm roasted corn with a few species and do some recycling by using the corn husk as the perfect replacement of serving plate. He would place the hot roasted corn on its dried leaves so that we enjoy its warmness without expressing the kick of burn. Munching corns by the side of sea view is all what we look for. I have also uploaded a short video clip of spicy corn that I had tried at some mall and the sweet corn kernels were perfectly boiled and flavored. For its live recipe you can click on the highlighted link!

Monday, August 3, 2020

BBQ Meat Delights

Barbecue Meat Delights

Barbecuing meat, chicken or fish can certainly not go wrong for the most part when you are running out of some ingredients. Gathering all the spices into the thick yogurt and whisking it for a perfect creamy blend is all this recipe needs. There are days when I am completely busy and don’t have enough hours to cook two separate main dishes for two of us. One dish is obviously delicious aromatic non veg cuisine for him while another is a healthy version of veggies for me and of course a side kick dish for him.

Friday, July 17, 2020

A Classic Chicken Burger

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Cheesey, Crispy, Chicken Burgers with some Garlic Fries

Easy chicken burgers made from scratch with simple Italian herbs, fresh lettuce and some grated cheese. Today I am swapping back into sharing recipes that my husband loves. We have been making crispy chicken burgers quite a bit in my home on Saturday nights as they are easy to eat and watch movies. Chicken burgers are great with some chips and garlic fries (garlic fries recipe posted), but you could also serve it with your favorite side.

Wednesday, July 15, 2020

Home-made Mutton Sindhi Biryani

Mutton Sindhi Biryani, Sindhi Biryani, Mutton Biryani by
Mutton Biryani Special
As you’ll know that me and my husband have north-south difference in culture. So when I came here, I went through the trials in modifying my taste buds with Pakistani cuisine – be it usual halwa puri or yakhni soup or even khatte aloo – the hurdle in search of Indian flavors were endless.

Hashim is love when it comes to cooperating – he gave me enough time to understand and evolve my interest towards Pakistani food. Since the time I have been familiar with the flavors of food from my husband side, I have been paying attention to the slow process of meat cooking. The style to infuse aroma and balance the ingredients in different style of recipes is fairly unusual. The long hours in preparation of nihari, the slow cooking method used in making daleem, the oh so wow scented flavors used in making korma, the pickle proportion in making achari and the extra care taken in boiling biryani rice. The fun part is that all of these dishes can be made either by using chicken, mutton or fish.

Saturday, July 4, 2020

Weekend Breakfast Trio Dosa – Rawa Maida Urad Dal Dosa with Ginger Tea

Weekend Breakfast Trio Dosa – Rawa Maida Urad Dal Dosa with Ginger Tea, dosa recipes
I love making varieties of dosa, the process starts with the slow fermentation, circular design of batter and after this comes the addition of spices and flavors and familiar comfort of warm tea. Its flavors are inspired by Southern part of India and this one is pronounced as Rava Maida Urad Dal Dosa, thanks to my friend Soumini who is always my supporter, taught me this delicious recipe in the flawless version possible. She and her mother have played a remarkable role in my life from sharing wonderful advices to helping me in perfecting the south Indian dishes away from India. Their roots belong to Udupi city so the recipe always comes out in perfection. I have a strong affection for South Indian food and we are more than happy to indulge our girly conversations over excellent food.

Friday, July 3, 2020

Garbanzo Summer Salad With Refreshing Yogurt Dressing

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Lately, we all are stucked up at our kitchen counter busy chopping, drizzling, tasting, mix-matching, and again tasting. During this process of cooking, I have realized that I need to develop recipes that are instant and fun thing to cook. As for breakfast, lunches, snacking and dinner everything need to be prepared at home due to fresh and clean cooking. During summer, we try to kill the heat by either hydrating ourselves with fresh mojito shots or just the desi way our own Lassi! Lassi is basically a thick yogurt mixture done by combining the smooth consistency with sugar and topped with ice cubes - its so refreshing and gives you much needed summer treatment that our body requires. Apart from all this, we fancy our evening hunger with a list of yogurt dishes like dahi wada, light and healthy garbanzo salad(recipe highlighted - its easy recipe), and now our regular servings of garbanzo summer salad topped with saucy yogurt dressing and wada. Wada is made up from the thick paste of soaked lentils and other spices. As you all know that I look up for the freezer-friendly recipes - so these wadas can be made beforehand and could be stored in freezer for upto 1 month. But, as we intake them in multiple forms like dahi wada and other salads they don't last long! Apart from wadas, We enhance its taste with crispy papdi, this is what my husband calls it, In India, we name it as farsi puri - nevertheless the taste is quite similar - adding this puts you into a constant spoonful eating. You are welcome to skip the step of adding wada, and for papdi you can have a good dose of nachos.

Coming back to garbanzo salad recipe, I find this option very fresh, colorful, full of twists in spices and very simple. Simple, because I boil the entire pack of chickpeas and drain the water, refrigerate it for months. And believe me, this is so time saving and I not only use it during snack time but also in main dishes like Chole Pulav, Chole Panner and Spicy Chole Masala, they are more like life saving beans. I will shortly share the recipe of other Garbanzo dishes as well. Garbanzo are nutrition-packed and highly filling, Yogurt has all the soothing properties and this undivided combination is like a sunshine on a plate. This is the perfect recipe for those who are lazy summer people, just choose a day and give a worth it time deal and freeze all. Juggle everything into one with spices according to your taste buds and yes! An amazing plate of fresh, nutritive, and crunchy summer treat is done. 

Garbanzo Summer Salad With Refreshing Yogurt Dressing

Preparation Time: 30 minutes
Cooking Time: 60 minutes
Total Time: 1 hour, 30 minutes
Serves: 2 persons

2 cups cooking oil
1 cup whisk yogurt, chilled
1 cup chickpeas, soaked overnight and boiled in the morning
1 large boiled and chopped potato
1 medium onion, half moon sliced
Salt, adjust as per the taste
1 tablespoon red chili flakes
A dash of chat masala powder, optional
1 teaspoon of cumin seeds, roasted and powdered
1 cup roughly crushed papdi or nachos
Chopped coriander leaves, for garnish
For Wada
1 cup yellow lentil, soaked overnight
 ¼ cup white lentil, soaked overnight
½ teaspoon ginger paste
2 finely chopped green chilies, you can reduce or increase its amount
1 teaspoon baking soda
Water, as per the consistency needed
½ teaspoon salt
For Mint and Cilantro Green Sauce:
2 tablespoons chopped mint leaves
½ cup coriander leaves
4 green chilies
2 tablespoons lemon juice
Salt to taste
For Tamarind Chutney/Sauce
Recipe shared earlier, click here.

  • Firstly, boiled soaked chickpeas and potatoes separately.
  • Wada: In the morning, Grind soaked and drained yellow and white lentils into a smooth running paste. Transfer the batter in a bowl and beat it slowly for 5 minutes.
  • You can cross verify the state of batter by simply filling a bowl with water and later dropping a small amount of batter in the water. If the batter floats over the top of the water - it's ready to fry otherwise keep whisking for another 5 minutes until light in texture.
  • If the batter floats on the water, add ½ teaspoon ginger paste, 2 finely chopped green chilies, 1 teaspoon baking soda and mix the batter properly.
  • In frying pan, heat cooking oil and fry fritters until golden brown. At this point, you can freeze them in air tight jar for up to a month.
  • If you want to eat them straight away - Take a bowl filled with water and 1/2 teaspoon salt, mix water and add fritters. Allow it to soak for 25 minutes. After the soaking method - take them out one by one and squeeze all the extra water by pressing the item with the help of your palms. This step is very crucial as if you don't squeeze all the water away - you will feel the push of water in every bite. After this refrigerate it and remove before serving
  • For Green Chutney: Blend 2 tablespoons chopped mint leaves, ½ cup coriander leaves, 4 green chilies, 2 tablespoons lemon juice and a pinch of salt. Use water to blend the sauce into a smooth consistency. Adjust the salt and chilies.
  • Final Serving for two - In a plate or bowl, add 5 tablespoons of chickpeas, 1-2 tablespoons chopped boiled potatoes, 1 or 2 dumplings, 1 tablespoon onion slices, gentle amount of whisk yogurt at most 1/2 cup, 2 tablespoons each of green chilies sauce and tamarind sauce, as much amount of papdi or nachos, sprinkle red chili flakes, chat masala powder, freshly roasted cumin powder and salt if required. Mix gently and adjust the sauces and spices accordingly. Garnish with chopped cilantro. 
  • Serve it with fresh and chilled lime juice. YUM!

Sunday, June 28, 2020

Delicious Low Carb – Keto Friendly Chicken Bites - When Husband Treats Well Episode # 03

When Hashim decides to cook something undoubtedly it should be plain sailing and swift cooking. Becasue he thinks time is money? Nay! because he is lazy and lazy people are generally ingenious when it comes to finishing work in lesser duration of time. So he has this recipe that is not at all developed in a traditional bbq way, he has just tossed the chicken upside down, given few minutes to cook and presented this dish in just 10 minutes and believe me - the chicken was wonderfully moist and so succulent from inside with a pleasant taste of thick sauce from outside. Few are those days when he cooks, but when he does, he is my master chef of the kitchen who knows well how to deal with fitness counts.

Sunday, June 14, 2020

Finally! Khaman Dhokla

khaman dhokla recipe, dhokla recipe
As we all are locked down with our mains, it is really important to normalize things at home especially when there are special days. Celebrating each occasion during this current pandemic make us appreciate the detail of all the things we were missing. Food is that constitutive part in the celebration that simply adds a generous amount of happiness. As yesterday, it was my husband birthday - a thought of making him feel loved and amazing was all I needed. First and foremost because – I hold the word loss in my mouth, it feels full and heavy, all of a sudden our baby nanu died on 9th June 2020 leaving us all into a sphere of sadness, it took to grief. It is hard to lose a loved one, we spent our every moment of life with her – she was a companion knitted with immense love and care. To overcome our complicated grief, I decided to cook Hashim favorite cuisine on his birthday and celebrate his day in a simple way as possible. I have cooked all day long since early morning but with a heavy heart. As, whatever I was picking to prepare the meal some veg elements belonged to Nanu. It was difficult to decide the birthday special menu – hence I skipped burgers with french fries option as she was crazy for french fries. She used to hog 15-20 fries without any break. And maybe that’s why we have taken a pause from eating french fries for a while until we don’t find comfort in sadness.

Sunday, June 7, 2020

Buffalo Chicken Sliders – Episode #02 When Husband Treats Well

Buffalo Chicken Sliders recipe, sliders recipe
You’ll often find me wishing that lockdown would hurry itself up and come to an end, despite I know that the new days does not mean a neat and virus-free start. What interested me most this year though, was the ordinary, because if I see the positive frame – it is full of love, and change. I have enjoyed somewhat the slower pace and quieter moment of the last few weeks. A particularly late night walks with hashim that good thing happened this time. If there is one binary that holds is good and the evil as its a constant dance. Steinbeck enlightenment was well put - all the goodness and the heroism will rise up again, then be cut down again and rise up. It isn’t that the evil thing wins — it never will — but that it doesn’t die. In 2020, I would like good to rise again and again. For me, it’s the hope, to be alive to it in the everyday stories of our lives.

Thursday, May 28, 2020

Tantalizing Food { Mix Veggies + Yellowish Khichdi + Stuffed Bullet Peppers }

My super favorite combo of food. Its summer time and all I look for something light and healthy with a zing of spice. Khichdi is always a great option when it comes to something soothing, Previously, I had also shared another recipe of khichdi made with the amalgamation of split moong beans and rice. The only difference between this particular dish is that it comprises of red lentils and rice that are not excessively cooked together on a slow heat. The rice granules are prepared closely like we make normal white rice. That’s it.

Monday, May 11, 2020

Mama's Savory Cake Recipe - Khatta Dhokla

dhokla recipe, khatta dhokla recipe
Khatta meaning sour in gujju language and dhokla means steamed and spongy cake concoct through fermentation. Gujjus are die-hard food fanatics for the most part when it is dhoklas. Yellow dhoklas are eaten conventionally and cooked most of the times at my home in Mumbai be it as breakfast, lunch or dinner. Yellow dhokla comes in two forms, if we talk about the taste – the sweet ones are the Khaman dhokla and another is Khatta dhokla which is totally opposite from the taste of the Khaman. I have also shared the recipe of White dhokla that does not necessitate fermentation.

Wednesday, May 6, 2020

Red Sauce Cheesy Pasta - Episode #1 Husband Treats Well

Red Sauce Shells Pasta recipe
Its Ramadan and most of us are busy in treating our families with different delicacies. As we are a family of two, it gets really difficult to decide and cook. Particularly because Hashim leans towards pakistani desi tadka and I fancy Indian-gujju food. From Sehri to Iftari I am on my toes planning and cooking something unique, exciting and soothing at the same time. In fried food, I prefer freezer-friendly recipes, I basically make keema samosas, wontons, spring rolls, chicken donuts, bihari kebabs, and of course cheesy peri peri bites and store them in advance of Ramadan in deep freezer. It saves time, energy and gives some sort of relief in this hot summer. Once all set frozen, it's super easy to fry them in batches each day in Sehri or Iftar. Apart from this, my likings for Pakodas and chocolate filled brownies too give regular appearance on our iftar table. After hogging a lot of yummy delights, all I look is for a hot cuppa ginger tea and a serene environment to relax my mood. Seeing me working all day long, Hashim decided to give me a break from cooking chaos and surprise me with something amazing.

Friday, April 17, 2020

Coconut Mint Sauce

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Masala Dosa served with Coconut Mint Sauce
Its quarantine and everyone is busy in shaping their inner flair by either cleaning, cooking, painting, dancing, reading and maybe chilling with their loved ones around. I personally think that these days aren't any different for those who are introvert, teleworkers, and especially for our MOMs. Since the lockdown days, I feel happy when I go through all the ongoing hashtags and trends and see that people these days are busy showcasing their life either by simply sharing their household activities or cooking skills or sharing some of their hygiene and self care advice.
Before the lock down, we all were playing our bit in household activities along with our professional obligation. When everyone's Maa works all day, night selflessly for the bunch of mains to fulfill our basic to luxury demands. Also, when housewives perpetually carry out responsibilities of their family, when papa or husband look after us by either working hard at professional front or checking the IN and OUTS of ration and grocery needs, when our elderly of house take care of our mental being by simply giving us a hair oil massage or comforting and motivating us to do something positive and inspiring, when the little ones of our house keeps us busy in some craft or playful activities, ah! And how can I forget ME (US) when we used to take a weekend break after all the daily events and stop at a beauty spa for the self care regime but always in a hurry.

Tuesday, March 10, 2020

Semolina Upma

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This is my another semolina recipe, previously, I had shared the recipe of Semolina pancake means uttapam! Upma is the quick and easy peasy recipe on my blog, so far. As it is said, don't judge a book by its cover, I think, the same goes with food! So please don't make that awful face by just looking at the color of the food. I think all food that has a tint of white always taste better than the spicy red or appealing yellow one's. If I can name a few, take it simple vegetable or chicken pulav, white chicken kadhai, idlis, dosa's, white dhokla's or some non-desi food like Chinese fried rice and noodles, creamy white sauce-pasta, mashed potatoes, and so many more! See, hence proved!