How to make a painting in three (or more) easy steps.

Drawn From the Fire

1. Draw some circles. Place them kind of randomly, but kind of in a linear fashion. Whatever.

2. Squeeze three colours onto your plastic lid. Any colours will do. One should be white. And one should be yellow. The other two should mix well together. But other than that, you choose!

3. Paint your yellow stripe first, kind of randomly. Anywhere is good. It should also be strategically placed to catch the eye at about 1/4 of the way from edge.

4. Mix a bit of one of the colours into the yellow, and paint that stripe next to the yellow one. It’s OK to overlap a bit, since you are using acrylic paint. Oh, I didn’t tell you? You’re using acrylic paint. [Side note: Not any acrylic paint will do. Cheap student versions do not have good enough opacity/coverage. Pay the extra bucks for the quality paints!] This makes…

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A spicy hot chinese noodles is so satisfying on a rainy and gloomy day. Instantly lights up the mood and when it’s home made , the joy is double.

Let’s start the post with a picture of the final dish

WP_20150815_002Now to the INGREDIENTS.

Chinese noodles – 1 packet

Onion – 1 medium, sliced

Carrot – 1 small, cut lengthwise into strips

Beans – 4-5, cut lengthwise

Potato – 1 small, cut lengthwise into strips

Cabbage – little, cut lengthwise

Garlic pods – 5-6 cut into small pieces

Schzwen sauce – 1 TBsp ( you can replace Schzwen sauce with  a tsp each of chilly sauce and tomato sauce. There’ll be slight variation in the taste)

Soy sauce – 1 tsp

Salt to taste

Oil 1 TBsp

Water – 2 litres


Cook the noodles by adding 2 liters water and a tsp of oil. Once it’s done, run under tap water and keep aside.

I used feasters veg hakka noodles. The instruction in pack recommends cooking in 1 liter water. I felt the starch in the noodles weren’t washed out and made the noodles sticky. So I added one more liter and the noodles turned out fine.

Use your judgement while cooking. Extra water is not going to do any harm. Less water makes the noodles sticky because of the starch.


Take a heavy bottom wok.

Heat oil.

Throw in the garlic pods and let it brown.

Next goes onions, carrot, beans, potato, cabbage. Stir in high flame for a minute.

Add the sauces- Soya and schzwen. Followed by salt. (The sauces are pretty salty. Taste before you add salt. You’ll approximately need less than 1/2 tsp)

Cover with lid and reduce the flame to medium.

Let it cook for 3-4 minutes.

Turn the flame up and toss the noodles. Let the sauce and veg mixture spread evenly throughout the noodles.

Serve hot 🙂





Small black Channa – 1/4cup

Onion – 1 big, roughly chopped

Tomato – 2 medium sized, roughly chopped, preferably country tomato

Ginger – 1″ piece

Garlic pods – 4

Coriander leaves – 2 TBsp

Plain red chilly powder – 3/4 tsp (adjust according to taste preference)

Kitchen king masala – 1 tsp ( can be replaced with garam masala powder – 1/2 tsp)

Tumeric powder – 1/4 tsp

Salt to taste


Oil – 2 Tbsp


Soak the black channa in water for 2-3 hours.

Pressure cook along with salt up to 3 whistles and keep aside.

Heat oil in a wok. Throw in the onions and tomatoes together and salute till they’re half cooked.

Let it cool. Grind to a smooth paste along with ginger, garlic and coriander leaves. Add water if necessary.

Heat oil in a pressure cooker. Add ground paste. Saute.

Add the chilly powder, kitchen king masala, turmeric powder, salt. Stir.

Reduce flame to medium and let the gravy cook till the oil oozes out.

Throw in the cooked channa. If the gravy is thick, add little water. Cook up to 2 whistles.

Serve hot.

Enjoy 🙂