Tuesday, May 23, 2017

Indo-Chinese Noodle Dosa

When Indo-Chinese meets South Indian, a delicious dosa recipe emerges. This Noodle Dosa is addictive, yet super easy to make! 

Dosa, a simple crepe made from rice and lentil has gone too far with respect to innovation. From the simple Sada Dosa and Masala Dosa we have graduated to Chinese Dosa, Maggi Dosa, Paneer Chilli Dosa and what not! Everytime I visit my favorite street vendor in Mumbai, he has a range of new flavors that are almost beyond my imagination! 

While some combinations are really unique, the rest are super delicious and easy to make at home. Among the newer combinations, the one with noodles and schezwan sauce is my favorite. I am a fan of Indo-Chinese food and Dosas is on my go-to list of comfort foods. So when there is a recipe that combines the two, I cannot not like it.

I have tried various versions of this dosa based on what I have had in India and how we like our dosa. This one turned out to be our favorite. With a teaspoon of Schezwan Sauce in each dosa with a simple stir fry of vegetables and noodles, we can never get enough of this version! 

To make this dosa I used a thin variety of noodles. The thin ones go really well with the dosa. I have used thick Udon noodles in the past, but they seem to overpower the dosa. With them, you can taste more of the noodles and less of the dosa! 

The filling I had in the dosa was enough for one dosa. If you like a super loaded dosa, feel free to add twice the amount. It will taste the same with just some extra noodles in there! This recipe works really well to use up extra noodles too. If you are looking for a quick way to use up hakka noodles after a party, this dosa might be your answer! 


If you have seen the vendors on the street make this dosa, you would see that they make the noodles on top of the dosa. While that is a great way to do, I like to make my noodles separately and combine ot with schezwan sauce and spring onions on the dosa. 

I have not added anything beyond the noodles and schezwan sauce in the dosa. However, cheese and paneer are often added to the dosa and they taste great too. If you want a milder version, skip the schezwan sauce and make the dosa the same way. 

If you like other vegetables like broccoli, cauliflower or mushrooms, go ahead and add them. I stuck to the traditional vegetables that I have seen the street vendors add. 

Plus, if you are making this out of leftover noodles, just add them all. It does not matter what all has gone into the noodles as long as you like it!

I served it with some homemade Schezwan Sauce, Coconut Chutney and Sambhar. Enjoy it with these or just have them without any sides. It tastes amazing both ways! 


Dosa Batter 2 cups

Dry Hakka Noodles 3/4 cup
Onion 1/2 medium
Pepper 1 medium
Carrot 1 medium
Cabbage 1/4 
Spring Onion 3-4 stalks
Oil 1 tsp
Soy Sauce 1 tsp
Vinegar 1/4 tsp
Salt and Pepper

Butter as required


Make the dosa batter as per this recipe. Set aside. Cut all the vegetables into long strips.

Heat 4 cups of water and 1 tsp salt in a large saucepan. Add the noodles and cook till al-dente. Drain the noodles and put them in a saucepan. Sprinkle little oil on them and mix well, to ensure they do not stick. 

Heat oil in a wok or thick bottom saucepan that is wide. Add the pepper and onion. Mix well and add carrots and cabbage. Cook on high flame for 2-3 minutes and mix well.  

Now add the boiled noodles, vinegar, soy sauce, salt and pepper. Toss well and turn down the flame. 

To make the dosa, heat the tava/griddle. Pour about 1/2 cup-3/4 cup batter on the tava and spread to a thin round. Cook till the bottom is light brown. 

Spread 1 tsp Schezwan Sauce on the dosa and add the prepared noodles. Sprinkle some spring onions and lightly mash everything with a pav bhaji masher. 

Spread some butter on top, and fold the dosa into half. Serve with Sambar, Coconut Chutney and Schezwan Sauce

Thursday, May 18, 2017

Eggless Strawberry Chocolate Cake

A perfect combination of chocolate and strawberries that is colorful, delicious and easy to make. A summer treat that everyone needs to try!

Strawberries are in season and I am making a TON of recipes using them. From milkshake to cake and from ice cream to chocolate dipped berries. We went a couple of weekends ago to pick strawberries. The berries there were super bright colored and looked amazing! 

While we had initially decided to bring home only a pound or so, we ended up with FOUR pounds of berries to finish between the two of us! We made glass of milkshake, roasted half a pound of berries and made a couple of smoothie bowls too. 

Then I wanted to make a cake that was full of strawberries. I thought I would make a strawberry cream cake. My husband is a fan of chocolate cakes. Thus, I changed my mind and made a chocolate strawberry cake. The sweetness of chocolate and the fruity flavor of strawberry came together really well in the cake. I started to wonder why I had not combined the flavors in a cake earlier. 

The cake came out really delicious and we devoured it in two days! We thoroughly enjoyed the chocolate flavor in the cake, with the strawberry pieces studded in there. And with the Nutella based ganache on top, there could not have been a better cake! 

Personalize your Strawberry Chocolate Cake

I made an EGGLESS version of the cake. Initially I used to never be convinced with eggless baking. However, I tried a buttermilk version of the cake and I have been in love with this recipe since then. In the past, I have made eggles versions of pineapple cake, chocolate cake and this strawberry cake. However, if you like a cake with eggs, replace the buttermilk part with 1 egg. It should work really well. 

Almost all chocolate cakes have Vanilla extract in them. But I was going to try a newer combination. So I added Almond extract in the cake. With all the Nutella on top, the almond flavor worked really well in the cake. If you would rather make a traditionally flavored one, use Vanilla Extract. 

The recipe here uses strawberry. However, the same can be made with blueberries or raspberries too. Better still, you can combine the berries and make a mixed berries version! Do not forget to roll the berry pieces in flour before adding to the batter. Else, the berries will settle to the bottom of the pan. 

I baked the cake in a 9 inch Angel food Cake mold. However, the same cake can be made in a 8 inch pan or in two 6 inch pans and stacked. It all depends on how you like your cakes. 

Lastly, the ganache I made is from Nutella. If you like a chocolate version, add chopped dark chocolate in a bowl and add cream on it. And decorate the cake with fresh strawberries like this or with chopped berries and chocolate chips. 


For the cake

All purpose Flour 1 1/2 cup + 2 tbsp
Sugar 1 cup
Cocoa powder 1/2 cup
Strawberries 1 cup, chopped 
Buttermilk 1 cup (Can be substituted by 1 cup milk+1 tsp vinegar)
Oil 1/2 cup
Baking Soda 1 tsp
Almond Extract 1 tsp 
Salt a pinch

For the Hazelnut Ganache 

Nutella or chocolate hazelnut spread 1/2 cup
Whipping Cream 1/4 cup

Strawberries a handful to decorate


To make the cake

Mix together milk and vinegar and let stand for 5-6 minutes. Preheat oven to 350 F/ 180 C. Line a 9 inch bundt cake or 8 inch round with non-stick spray or parchment paper.

In a bowl sift together flour, sugar, cocoa powder, baking powder and salt. 

In the base of the stand mixer or in a big bowl mix together buttermilk, almond extract and oil. Whip till combined. Add in the dry ingredients and mix well. 

Roll the strawberries pieces in 2 tbsp all purpose flour. Add that to the batter and gently fold them in. 

Transfer the batter to the prepared mold. Bake for 20-22 minutes, till a toothpick inserted in the centre comes out clean. 

Remove and cool on a cooling rack till the cake is completely cool.

To make the Ganache

Add Nutella in a bowl and whip lightly. Heat cream in a pan till it starts to bubble. 

Pour over Nutella and mix well. Cool till it thickens a little. 

Pour the ganache over the cake and let it settle. Decorate with strawberries and powdered sugar. Enjoy!