Noodles With Red Cabbage And Roasted Drumstick

Noodles with red cabbage and Chinese style roasted chicken drumstick. Noodles with stir fried red cabbage taste awesome. Enjoy the noodles with delicious crisp Chinese style roasted chicken drumstick made with only one spoon of olive oil.

I have served this noodles with this roasted chicken drumstick but you can enjoy these drumsticks as a side dish or starter. You can also serve this noodles with chilli chicken, chilli paneer, manchurian or any other side dish. Or enjoy it on it’s own. You may also like Gobi manchurian from my fellow blogger Kalyani’s blog to serve with this noodles.

I have some fresh large red chilli/red Jalapeno or red chilli pepper. These chillies are not hot at all. We love the taste of these red chillies and earlier used in Spicy chicken curry and some other recipes. And also used red cabbage and capsicum with tomato, onion, garlic and green chilli to make this delicious noodles.

If you are making it for kids reduce the amount of green chilli, chilli sauce and schezwan sauce. And if you want your noodles hot use 1 tablespoon each. You can also use bell peppers, cabbage, beans, carrots, baby corn, broccoli, mushrooms or any vegetable with red cabbage . I don’t have yellow bell pepper but if you have, use it to make your noodles more colorful. Vinegar soaked green chilli taste great with noodles. Serve a small bowl of vinegar soaked green chilli with tomato and chilli sauce with this noodles. Your family members or guests can add it to their plate according to their taste.

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Noodles – 150 gram

Red cabbage – 2 cup, shredded

Fresh large red chilli or Jalapeno – 4

Capsicum – 1, sliced

Tomato – 1 sliced

Onion – 1 large, sliced

Garlic – 5-6 cloves, minced

Green chilli – 3-4, finely chopped

Ginger – 1/2 inch piece, grated

Soya sauce – 1&1/2 tablespoon

Chilli sauce – 1/2 tablespoon

Schezwan sauce or chutney – 1/2 tablespoon

Tomato ketchup – 1/2 tablespoon

Vinegar – 3 tablespoon

Black pepper powder – 1/2 teaspoon

Oil – 2 tablespoon + 1 teaspoon

For roasted chicken drumstick

chicken leg piece – 4

Soya sauce – 1/4 teaspoon

Olive oil – 1 tablespoon

Garlic paste – 1/2 tablespoon

Lemon juice – 2 teaspoon

Salt to taste Chilli flakes – 1/4 teaspoon, optional

Black pepper powder – 1/2 teaspoon or to taste


1. Boil the noodles as directed on the package. Rinse the noodles with tap water and spread on a plate and toss with 1 teaspoon oil to prevent sticking.

2. In a bowl mix soy sauce, tomato sauce or ketchup, chili sauce, schezwan sauce, black pepper powder and 1 tablespoon vinegar.

3. In a small bowl soak 2 finely chopped green chilli in 2 tablespoon vinegar and keep aside.

4. Chop the red chilli pepper or large red chilli lengthwise.

5. Heat oil in a pan. Add minced garlic, onion and 1-2 chopped green chilli. Fry till onion becomes translucent.

6. Add grated ginger and tomato. Saute for a minute. Add shredded red cabbage, fresh large red chilli and capsicum. Saute for 2-3 minutes.

7. Add all the sauce mixture. Mix well. Now add noodles, salt and 1 tablespoon vinegar soaked green chilli. Toss everything well. Add salt carefully because all the sauce includes salt.

8. Remove from heat when noodles are coated well with sauce. Taste and adjust salt and sauce if required. Sprinkle some vinegar soaked green chilli on the noodles. Serve hot with Chinese style roasted chicken drumstick or chilli chicken chilli paneer or manchurian.

Chinese style roasted chicken drumstick

1. Preheat the oven at 200°. Line a baking tray with aluminum foil or parchment paper.

2. Make a few cuts on the chicken legs with a sharp knife Marinate the chicken with soy sauce, salt garlic paste, chilli flakes, black pepper powder, lemon juice and olive oil. Mix everything well, cover and refrigerate for one hour.

3. Arrange the chicken legs on lined baking tray.

4. Roast the chicken in preheated oven at 200° for 25-30 minutes or until chicken pieces becomes brown and cooked.

5. Turn the drumsticks upside down and bake 10 minutes again. Serve hot with noodles or as a starter.


1. Add green chilli more or less according to your taste.

2. Bell peppers, baby corn, cabbage, beans, broccoli, mushrooms or any vegetable can be used in the noodles.

3. You can use 1/2 tablespoon more chilli sauce and schezwan sauce to make your noodles hot.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

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Mango Pomegranate And Tender Coconut Salsa 

Mango, pomegranate and tender coconut salsa.

Mango is one of the most favourite fruit of the world. Its called king of the fruits because of it’s superbly delicious taste. And mango season is at its peak this time. I have already made some yummy dishes with it. Mango litchi fudge or burfi.  Eggless no bake no gelatin cheesecake.  Paneer or cottage cheese and mango smoothie.  Mango kalakand.  Mango sandesh.  Mango banana smoothie.  Eggless mango mug cake.  Mango coconut and flax seed smoothie 

Its Monday again. Our bloghop day.  And this week #Foodiemonday bloghop theme is #CWFB means cook with fellow blogger. Yes we have to choose a recipe from each other’s blog. This  recipe is from my fellow blogger and friend Alka’s blog. She has an excellent blog. Alka is a Blogger Photographer and Food Stylist.  She always amazed us by her photography skill. Visit her blog Culinaryxpress  for many amazing recipes and excellent pictures. All the pictures are really a visual treat.
At first I thought of a baking recipe from her blog. But I  am out of town this time. So its impossible to bake anything. Alka suggested me to make this easy no cook but delicious Mango pomegranate and tender coconut salsa.  Thanks Alka.

Mango is my favourite fruit. And I have used it in many of my dishes. But all are sweet. In this recipe sweet pulpy mango, Pomegranate,  cucumber and tender coconut mixed with salt, green chilli and pepper. Sounds interesting isn’t it? Believe me taste is too good. Pomegranate, cucumber and onion gives a crunchy texture to this salsa. Love this sweet, salty and spicy mixed taste.

According to Alka “Salsas  always go well with a platter of Chips, Tortillas and even with Papads khakras, which are a slightly healthier version when compared to chips. I prefer the Mango salsa the most for it’s perfect burst of flavors with the sweetness of mangoes which is balanced with the acidity from lemon and the heat from the chillies but you can make various salsa varieties with fruits and vegetables during their respective seasons”.

I am in Kolkata now so I have used Himsagar mango. Thanks to bro Nilotpol Ganguli for these sweet juicy flavourful mangoes. A superbly delicious gift. I love the taste of this variety. Its a famous variety in West Bengal.


Mangoes –  2 large ripe , peeled, diced

Cucumber –  1 diced

Pomegranate seeds –  ¼ cup

Tender coconut –  1,  flesh cut in one inch strips

Red onion –  ½ cup , chopped
Coriander leaves –   ¼ cup chopped

chilli –  1 finely chopped

Lime –  1

salt and Black pepper to taste


Dice the mangoes and cucumber and keep aside. Deseed the pomegranate and take out the flesh of the tender coconut.

In a large bowl, combine diced mangoes, cucumber, chopped onions,pomegranate seeds, tender coconut, chopped chilies and chopped coriander leaves.Add lime juice and salt to taste. Mix well.

Let this sit for 10-15 mins for flavors to mingle together.Serve it with papads or chips.

For outdoors, scoop them in paper cups and serve it with scoop type chips or papas.

Enjoy the sweet, salty and spicy mixed summer fruit salsa.  Perfect for this hot weather.


Radhaballavi With Dum Aloo Or Spicy Potato


Radhaballavi or lentil stuffed deep fried Indian flat bread.
A delicious breakfast dish of Bengal.

You can buy it from any sweet shop of Bengal.
A perfect breakfast for Sunday morning.

Radhaballavi is little different from kachori. Radhaballavi is soft and bigger than puri or kachori. Little sweetness in it’s stuffing make it too yummy.
Its taste delicious when cool too.
So its perfect for your picnic.

Monday again and our #Foodiemonday #bloghop theme is #Picnic recipes.
My contribution is yummy radhaballavi.


Radhaballavi goes well with chana/cholar dal or Bengal gram with hing/asafetida and cumin/jeera tempering and dum aloo/aloor dom or spicy potatoes. And yes some sweet too. I am sharing the recipe of dum aloo or spicy potato with radhaballavi.

I got the recipe from my brother Sanjay Gupta. A foodie and a great cook. Every Sunday he loves to cook something for us.
But he don’t like to follow any particular recipe. Always makes his own with less spices and little more oil. But don’t know how whatever he cook is always super yummy.

So here is my brother’s recipe of radhaballavi with dum aloo/aloor dom or spicy no onion garlic potato.


Recipe Of Radhaballavi

For Stuffing

Split black gram or urad dal – 1 cup

Oil or ghee/clarified butter – 2 tablespoon

Ginger – 1 inch piece

Green chili – 5-6

Asafetida or hing – 1 teaspoon

Cumin powder – 1 teaspoon

Salt to taste

Sugar to taste

For The Dough

All purpose flour or maida – 4 cup

Salt to taste

White oil – 2 tablespoon

Water as require to make a smooth dough.


Wash and soak the skinned black lentils or dhuli urad dal overnight.
Wash again and grind the lentils with green chillies and ginger. Keep aside.

I have used this tea cup to measure lentil and flour.


Take the flour in a large bowl. Add oil and salt. Rub the flour till it looks like breadcrumbs.

Add lukewarm water gradually. Dough shouldn’t be loose.
Knead until you get a stiff but pliable dough.

When you will feel the dough is not sticking to your palm, its ready. Cover and keep aside for 1/2 an hour.

Now heat 2 table spoon oil in a nonstick pan. Best if you use ghee/clarified butter. You can use 1 tablespoon oil and 1 tablespoon ghee/clarified butter too.

Add hing or asafetida then add the lentils ginger and green chillies paste. Stir well. Add sugar, salt and cumin powder. Mix well.

Keep stirring until the mixture dried up completely. Scrape the sides and let the mixture cool.

Make small balls from the dough. Flatten with your palm. Put one teaspoon stuffing in the middle. Bring the edges together. Close the ball completely. Fill all the balls like this.

Roll the balls with rolling pin with the help of littles oil. Be careful there shouldn’t be any crack on the surface.

Heat sufficient oil in a woke or karahi. When heated slide the radhaballavi carefully in the oil. Press gently with a spatula.

When it puffed up and colour change into light golden turnover. Fry the other side too till lightly golden in colour.
Radhaballavi is ready to serve.


Recipe Of Dum Aloo/Aloor Dom Or Spicy Potatoes

Potatoes – 1/2 KG

Tomato – 2

Ginger – 1/2 inch piece

Hing or asafetida – 1/2 teaspoon

Dry red chili – 2 broken

Bay leaf – 1

Cinnamon – 1 small stick

Clove – 2-3

Cardamom – 2 broken

Mustard oil – 4-5 tablespoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric or haldi – 1/2 teaspoon

Kashmiri red chilli powder – 2 tablespoon


Boil peel and chop the potatoes in large pieces. Grind the tomatoes and ginger in a mixer grinder.

Heat oil in a pan. Add dry red chilli, bay leaf,cardamom, cloves and Cinnamon. Add the potatoes. Fry till the potatoes starts to change it’s colour.

Add salt,all the spices and ginger tomato paste. Saute till it dried up and oil leaves the sides.

Add water as require for the gravy. Let it boil. Cover and cook on simmer for 5-6 minutes.
Uncover and stir well. Switch off the flame.

Serve spicy no onion garlic dum aloo or aloor dom with fluffy yummy radhavallavi.