Tag Archives: Vegetables


Want to include vegetables in your meal but tired of eating the same thing over and over again? Well mix in a little noodle or rice and you will look forward for meal time to enjoy this delicious bowl of goodness!


1 Tsp Oil
2 Tsp Sesame Seeds
4-5 Broccoli Florets
3 Button Mushrooms
2-3 Baby Corn
1 Inch Zucchini
1 Orange Carrot
1/2 Packet Top Ramen or 1 Cup Cooked Rice
1 Tsp Chings Schezwan Chutney
1 Tsp Dark Soy
1 Pinch Sugar
Salt to taste
1/2 Cup Water


  • Heat oil in a pan. I used Olive oil.
  • Splutter Sesame Seeds.
  • Add the vegetables that take longer to cook first.
  • So I added the chopped Carrots first, then the Baby Corn followed by Zucchini, Mushrooms and lastly Broccoli. You can also add chopped Tomatoes, Bell Peppers or even finely chopped Cabbage. I don’t like my veggies soft and prefer al dente, so I don’t cook for a long time.
  • If you are making this with leftover rice or cooked rice, add this to the veggies. Add Soy Sauce & Schezwan Sauce. Add Sugar and Salt to balance the taste. You don’t need to add water to this. Just mix well. I had an extra masala packet of Yippi Noodles. So I used this as well. You can add Pepper Powder or any other Spice. Mix this well and enjoy!
  • If you are making this with noodles, you can use Top Ramen Curry or Fiery Chilli Noodles.
  • I used half of the noodles and masala since I was making just one bowl for myself. I also wanted to incorporate more veggies in my diet and very little noodles just for the taste bit. The other half of noodles and masala I used the next day.
  • So, add the masala from the packet to the veggies. Mix well.
  • Break and add the noodles to this and mix again.
  • Now add water depending on how soupy you want your noodles. Your veggies may cook further so don’t overcook in the previous step. Cover and cook until the noodles soften.
  • Add Schezwan Sauce, Soy Sauce and Salt depending on how much water you’ve added.
  • If you don’t have any masala, add Soy Sauce, Schezwan Sauce, Pepper Powder and Ginger Garlic Paste instead and create a nice soupy broth for your noodles.
  • There’s nothing else left to do, except enjoy your veggie bowl!
Noodles with Veggies (Schezwan & Soy Sauce Flavour)
Noodles with Veggies (Fiery Chilli Flavour)
Rice with Veggies (Tandoori Masala)
Soupy Noodles with Veggies
Noodles with Veggies (Curry Flavour)
Rice with Vegetables (Schezwan & Soy Sauce)

Cauliflower Crust Pan Pizza!

It may be necessary for some, but I really don’t believe in following measurements. I just add according to what feels right in terms of texture and consistency. Also constant tasting after ever step helps you know how you are progressing with the recipe. You can always go a little here and there with the ingredients to suit your taste buds. That shouldn’t be a problem. A little common sense is required especially when using spices and salt! If you are trying something new, try with a lesser quantity so that even if you fail, you’ll always have another chance at doing something better than your first attempt. So don’t stress. Cooking is fun!

I love colorful food and try to use a lot of vegetables. It not only looks beautiful, but it is highly nutritious too.

So here’s what I experimented the other day at home. It’s a Pizza that tastes amazing; looks gorgeous and your tummy will thank you for the healthy treat!

Do try it out and comment below on what’s your take on it. If you’ve tried your very own twist, post your versions here and I’d love to try those out too! So here goes the recipe for today…

Cauliflower Crust Tava Pizza!


Ingredients (Pizza Base)

  • Boiled Cauliflower – A quarter approx.
  • Boiled & Peeled Potatoes – A Medium Sized approx.
  • Grated Cheddar Cheese – A small slice is what I used. You can add more.
  • Amul Garlic & Herbs Butter – A small slice again.
  • All purpose Flour – 1 Tbsp approx. You can avoid this or replace with other flour.
  • Egg – 1 whole egg. You can avoid this too if you are a pure vegetarian.
  • Salt – As per your taste.

Ingredients (Pizza Sauce)

  • Onion – 1 small onion to medium, roughly sliced.
  • Garlic Cloves – 3 or 4 is fine.
  • Dried Chilli or Chilli Flakes – Just 1/4th 
  • Tomato Ketchup – 3 Tbsp or you can add Tomato Puree
  • Butter – Very little.
  • Salt – As per your taste.

Ingredients (Toppings)

  • Tomatoes – 1 should be enough.
  • Baby corn – 2 to 4.
  • Bell Peppers – Quarter of yellow, red and/or green.
  • Jalapeños – I used 5 sliced homemade pickled Jalapeños.
  • Pepper Corns – Around 5 crushed/powdered.
  • Oil/Butter &  Oregano – Very little to Sauté & for taste. Or you can use Amul Garlic Herbs Butter.
  • Salt – As per your taste.


Method: (Start With The Base)

  • Take a deep bowl and add all the ingredients – Cauliflower, Potato, All Purpose Flour, Whole Egg, Amul Garlic & Herbs Butter, Grated Cheese and Salt. If you do not have the herbs butter, you can add oregano and sautéed garlic to the mixture.
  • Mash all the ingredients so that all of them get blended really well. You need not necessarily make this into a smooth paste. The consistency should be that of a paste. If you feel the mixture is dry, then add a little milk cream or water. If the mixture is watery, then add a little more flour to thicken the mixture.
  • Take a non-stick tava (pan) and grease it with the Amul garlic & herbs butter.
  • Pour the mixture and spread it evenly on the tava.
  • The texture should look somewhat like this :


  • If you want the base to be on the crispier side, apply a thin layer on the pan. I poured the entire mixture to create a thick base that’s soft and creamy.
  • Place the pan on the gas on a medium flame and let it cook well. It will easily come off from the pan and when it’s a light brown shade, flip over. You can take a plate and slide it on the plate from the tava and then flip the plate over on the pan to avoid breaking the base.
  • It will look like this, once it is cooked well on both sides. Switch off the flame and keep aside in the same pan. We need this later after the toppings come in. You can also eat it like that because it tastes good too!


Method: (The Pizza Sauce)

  • In another non-stick pan, add butter and once it is hot, sliced onions, Sauté till light brown.
  • Add whole garlic cloves, dried chilli or chilli flakes and switch off the gas once you get a mild fragrance from the garlic.


  • Let it cool and then transfer it in a grinder.
  • Add salt and tomato ketchup. You can use fresh tomato puree as well. I used a Tomato ketchup that already had onion and garlic. So it tasted better.


  • Blend all the ingredients in the mixer and spread the sauce over the pizza base evenly.
  • Here’s what it looked like on my pizza base:


Method: (Toppings)

  • In the same pan, add a little butter if required.
  • Add to this, the cut vegetables – Tomatoes & Baby Corn. Add Bell Peppers. You can add Chicken, Paneer (Cottage Cheese) & Mushrooms too if you want more taste.
  • Add pickled Jalapeños and sauté for sometime till everything is cooked through.


  • Add salt & herbs to taste.
  • Get the pizza base that has been spread with pizza sauce.
  • Equally distribute the sautéed vegetables on top of the base covering it completely.


  • Sprinkle Pepper powder.
  • Switch on the gas and again heat it on medium flame to warm it.
  • Last but not the least, grate some cheese over the pizza.
  • Take it off the gas, slice it in equal portions and serve.