Recipe – Vegetable Stroganoff

Veg stroganoff with herbed butter rice

Veg stroganoff with herbed butter rice


2 cups vegetable stock

Butter – lots of it 🙂

White pepper –  crushed

1 small onion – sliced

1/2 capsicum – chopped

few mushrooms – chopped

6-7 french beans – chopped

1 carrot – chopped

3-4 parboiled babycorns – chopped

5-6 tbsps maida

salt to taste

juice of 1 – 1 1/2 limes

4-5 tbsps ketchup



1. Individually saute onions, capsicum, mushrooms, carrots, french beans, babycorns in butter and crushed pepper – till cooked.

2. In a vessel, heat 3-4 tbsps of butter and add maida. stir for a few minutes till slight aroma is given out and then add the stock gently. Stir continuously till all the lumps have been dissolved. Add 3 cups of water. Give this a boil.

3. Lower the flame to medium and add all the vegetables. Add ketchup and lime juice. Add salt. Cook for another few minutes (approximately 10-15 minutes) till you get the right consistency of the stroganoff. Adjust seasoning as per taste. Serve with herb-ed butter rice.




Recipe – Boiled Egg Bhurji

Boiled egg bhurji

Boiled egg bhurji


2 boiled eggs – sliced

1 medium sized onion – sliced

1 small tomato – thinly sliced

salt as per taste

1 green chili – chopped

1/4 tsp garam masala

1/8 tsp red chili powder

1/4 tsp turmeric powder

1 tbsp coriander leaves – chopped

1 tbsp oil



1.  Heat oil in  a v essel.

2. Add onions and green chilies and cook on medium flame till onions are almost soft.

3. Add salt, red chili powder, turmeric powder, garam masala and tomatoes. Cook on medium flame.

4. After about 3-4 mins., when tomatoes are a bit mushy, add sliced boiled egg and coriander leaves.

Serve with roti or roll in a chapati to make a wrap.

Recipe – Chicken Stewed Rice

Chicken stewed rice

Chicken stewed rice


2 cups Chicken stock

2-3 tbsps. Cornflour mixed in little water – to get a dripping consistency.

1 spring onion – diced into big pieces

some finely chopped spring onion greens

1/2 green capsicum – diced into big pieces

2 finely chopped green chilies

salt as per taste

1 tsp soy sauce

1 garlic pod chopped finely

1/4 tsp garlic paste

1-2 tbsps oil

8-10 pieces boiled chicken – boneless

1 tsp finely chopped coriander leaves

1/2 cup boiled rice



1. Warm oil in a vessel.

2. Add chopped garlic. Add garlic paste. Fry on a slow flame for a few seconds.

3. Add diced onions and capsicum. Cook on a medium to slow flame for a couple of minutes or till onions are slightly translucent.

4. Add green chilies.

5. Add boiled chicken and cook on slow flame for a couple of minutes again, till all the flavours are infused.

6. Pour in the soy sauce. Mix.

7. Add chicken stock and bring to a boil. Add salt as required.

8. Add in the coriander leaves. Cook for 3 minutes on a medium to high flame.

9. Add in the cornflour batter gradually, stirring continuously till gravy starts to thicken. On a medium flame cook gravy till required consistency is obtained.

10. Garnish with onion greens.

This gravy is then mixed with boiled rice and served immediately.


My notes:

For chicken stock – take boneless chicken, water, celery stalks and salt. Cook till chicken softens. Discard celery. Use stock as well as chicken for above recipe. Even plain water can be used as stock. just increase the time to cook in step 5 and 7 by a minute or two each. There will be a small difference in taste only.