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My name is Swathi (Ambujom Saraswathy), and I was conceived and gotten Trivandrum Kerala, India and as of now living in Texas USA with two children and hubby. In the wake of completing my PhD in Microbiology I got opportunity to work in Japan, Sweden and US as a major aspect of my postdoctoral examinations. I got hitched in 2004 to an awesome individual who bolsters me in all things and had my first conceived young lady in 2009 and afterward had a child on 2012. In the wake of having children, I like to deal with kids and began this blog as side interest.

I used to compose my plans, and once in a while the ones that I found from cook books and different locales in my note pad. I had finished right around two books, when my hubby said why you don't begin composing a blog. That will be a put down online account contrasted with these books. I began blogging as a set up account for my little girl who sometime may be keen on cooking. I constantly needed to trade thoughts and get tips from others about different dishes. Furthermore, all the while on the off chance that I could helps other people, at that point it would be an incredible inclination.

Indeed a peruser has heaps of choice to take a gander at different nourishment web journals. The Veg Food kitchen contains plans tried in my kitchen and it has been affirmed by two little children and my nourishment energetic hubby. I generally attempt to give a legitimate choice about the dishes; in the event that it is bombed I won't stop for a second to place in the blog. I generally think about the individuals who set aside the effort to peruse my web journals and maybe burn through their effort and esteemed materials in making this dish. Henceforth I generally make a point to give a definite thought of what you can expect with a dish and clarify altogether the bit by bit with pictures and clarifications and the estimated time you have to make the dish.

Not under any condition, they are so straightforward. At the point when a peruser take a gander at the plans it will be straightforward the photos and get a thought of procedure and last dish. I accept words generally can't do a picture justice. On the off chance that time allows in future I couldn't imagine anything better than to do a video alongside the plans. I am not keen on placing same pictures in 3-4 times or to make it as workmanship.

Our Top Rated Recipes

Masala Omelette Recipe

To make beaten egg mixture: Take a bowl, beat 2 eggs, add salt as per taste, red chilli powder, turmeric powder, ginger garlic paste. Mix all the ingredients well by beating them well with a beater. Set the mixture aside To make masala omelette mixture: Take a bowl, add very finely chopped onion, very finely chopped tomato, very finely chopped coriander leaves, salt to taste, black pepper corn powder, mix all the ingredients well. Add red chilli powder, mix the masala well. Add oil into the mixture and mix well. Take the beaten egg mixture and add it into the onion tomato masala mixture. Combine all the ingredients well. Make sure the egg mix and the onion tomato masala mixes well. Making of the omelette recipe: Take a pan and heat it. Add oil into the pan and heat the oil. Take the omelette mixture and pour it on the pan from the center. Spread the omelette mix evenly and round. Cook the bottom side until all the sides are evenly cooked. Flip the omelette and cook the other side too until it is done well. Make sure both the sides are done well. Once done, take the omelette out on a plate. Serve hot with roti, bread or rice.


Making of tomato puree: Take 2 tomatoes, add a pinch of salt and blend it into a fine paste in a blender. Use this tomato paste/ puree to add into the curry at a later stage. Making of the chicken curry: Take a pan, add oil and heat it. Add whole garam masala such as cinnamon stick, cloves, cardamom into the oil. Add finely chopped onions, saute until onions turn slight brown in color. Add ginger garlic paste and saute for few seconds to get rid of the raw smell. Add the chicken and roast it until the color changes. Add dry spices such as salt, red chilli powder, turmeric powder, mix well and cook until oil leaves the sides. Add tomato paste/ puree, mix and cook until the gravy is cooked well and until oil starts releasing from the sides. Add some water, chopped coriander leaves, add salt according to taste, add black pepper corn powder, roasted coriander powder. Mix up everything well. Cook for 2-3 minutes on low flame. Cover and cook the chicken until it gets tender. Keep stirring in between. Once the chicken gets tender, slightly thicken the gravy if the curry is watery by removing the lid and cooking for few minutes on low flame. Once the curry attains gravy consistency, switch off the flame. Serve hot with rice or parathas or roti or pulao


ake a mixing bowl, add boneless chicken pieces into it. Into the chicken, add salt as per taste, add beaten yogurt into it, add garam masala powder. Add black pepper powder, elaichi powder, ginger garlic paste. Add chaat masala powder, white pepper powder, lemon extracted juice. Make a paste of kaju, green chillies, coriander leaves by adding little water and add 3 tablespoon of this paste into the chicken. Mix all the ingredients well. Add a teaspoon of oil, mix well. Marinate this chicken by covering the lid for about 1 hour in refrigerator. Take the chicken out and mix well. Cooking of the tikka: Take a pan, heat it Add around 2 teaspoon of oil. Add butter, heat the oil and butter. Add the marinated chicken malai tikka pieces. Cook the pieces for about 5-10 minutes on low flame. Flip the pieces and cook the other side too for 5-10 minutes. Make sure each side is cooked well and the chicken tenderizes well on all sides. Once the tikka pieces are cooked well take them out. Transfer them on a plate. Garnish with onin rings, lemon wedges, coriander leaves. Serve hot...


Step 1 (Washing): Firstly, wash the boneless chicken pieces well and strain the chicken until there is no water left in the chicken. Step 2 (Marinating): Take a mixing bowl, add the boneless chicken pieces, add salt to taste, red chilli powder, turmeric powder, ginger garlic paste, garam masala powder, kali mirch powder, corn flour and give a mix. Add beaten yogurt, red food color, 1 egg, mix everything well, add lemon extracted juice, mix well. Mix everything well with a spatula or with clean hands. Cover and marinate the chicken in refrigerator for at least an hour. Step 3 (Deep frying): Take a wok, add enough oil for deep frying. Drop the marinated chicken pieces carefully into the oil one by one and fry them in batches. Deep fry them on medium to low flame by stirring the pieces in between. Deep fry for about 10-12 minutes until the chicken gets soft and tender. Take the chicken pieces out and place them on an absorbent paper. Continue frying the rest of the marinated chicken in second batch and take them out. Garnish the chicken pieces with onion rings, lemon wedges and fresh coriander leaves. Serve hot with dips.


Take a vessel, add water into it. Add salt to it and add the chicken pieces into it. Boil the chicken for 10 minutes. Once boiled, switch off the flame. Strain the chicken pieces. Set them aside for later use. Step 2(To make tomato puree): Take 3-4 tomatoes, boil the tomatoes in water by adding a pinch of salt for few minutes, cool them down and make a puree out of it. The puree should be at least 1 cup. Step 3 (To make onion cashewnut puree): Take 2 onions, 8-10 cashewnuts/kaju, add them in water and boil them for 5-10 minutes. Switch off the flame. Cool it down. Add small cubes of green capsicum into it. Saute the onions and green capsicum for few minutes until they turn soft. Add slit green chillies, saute them well. Add the boiled chicken pieces into the kadai and roast the chicken well. Add salt to taste, red chilli powder, turmeric powder, roasted coriander seeds powder. Add garam masala powder, kali mirch powder, crushed kasoori methi. Mix all the masala ingredients with the chicken well. Cook them for few minutes until the masala starts releasing oil at the sides. Add red food color mixed in some water. Give a mix. Add the tomato puree that has been made. Give a mix. Cook the tomato puree for 3-4 minutes on low flame until oil appears at the sides.


Step 1 (Washing of the fish): Take fish pieces, clean and wash them well with salt and haldi water to get rid of the foul smell. If smell continues, add some lemon drops all over the fish and wash them with water. Step 2 (marinating the fish): Take the washed fish pieces, add some salt, red chilli powder, turmeric powder, ginger garlic paste, mix all the ingredients with the fish well. Marinate the fish for at least 10 minutes. Step 3(Roasting the masala and blending them): Cool down all the ingredients. Take a blending jar, add all the roasted ingredients into the jar, blend them. Add some water into the jar and make a smooth paste of the roasted masala ingredients. Keep the paste aside for later use. Step 4 (Stir frying the fish): Take a pan, add around 2-3 tsp of oil and heat it. Add the marinated fish pieces into the pan. Stir fry them on both sides for few minutes. Take them out.add some fresh curry leaves. let the curry boil well. stir delicately in between. cook for 5 minutes on sim flame. switch off the flame. serve hot. serve the curry with rice.


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  • Tried this with chicken and it tasted excellent. Thank you for the recipe. It goes well with Dosa too 🙂

    Shalini Mathur - Visitor

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