Recipes from the Wheelchair

09/08/2026

SPICY MASALA CORN: Sweet, buttery, spicy and tangy — this Spicy Masala Corn is a quick snack that brings together all the flavours in one bowl.
Tender sweet corn is tossed in butter and coated with a flavourful blend of spices. A generous squeeze of fresh lemon adds the perfect tangy finish.
It’s incredibly easy to make and is perfect for tea time, evening cravings, parties or a quick snack for the family.
Serve it warm and watch it disappear. It is the kind of snack you just can’t stop eating!
If you enjoyed this dish, I’d love for you to share it or leave a like or comment. Your kind words and feedback truly make my day and inspire me to keep creating and sharing more recipes. They also help others discover my work, which means more than you know. Thank you for all the love and support!
Check out the full recipe at the link below:
https://www.facebook.com/photo/?fbid=1542042567955523&set=a.1429106367344444

09/08/2026

SPICY MASALA CORN

Ingredients:

• 1 CUP CORN KERNELS
• 1 TSP. TURMERIC
• TO TASTE, SALT
• 1 TSP. CHAAT MASALA
• 1 TSP. CHILLI POWDER
• 1 TSP. BUTTER
• ½ LEMON, JUICED

Method:

1. Boil the corn kernels with salt and turmeric till tender.
2. Remove, drain and place in a bowl.
3. To the corn add butter, chilli powder, chaat masala, salt, lemon juice and mix well.
4. Serve warm/hot.

09/06/2026

https://youtu.be/3wSkDp6WbNc

A large, steaming bowl of Hakka noodles is incredibly fulfilling, e...

09/06/2026

HAKKA NOODLES WITH GROUND CHICKEN

If you enjoyed this dish, I’d love for you to share it or leave a like or comment. Your kind words and feedback truly make my day and inspire me to keep creating and sharing more recipes. They also help others discover my work, which means more than you know. Thank you for all the love and support!
Check out the video recipe at the link below:

https://youtu.be/3wSkDp6WbNc

09/04/2026

CHICKEN ALOO BHUJIA SCRAMBLE: Some recipes are all about making something delicious out of simple ingredients, and this Chicken Aloo Bhujia Scramble is exactly that! It’s quick, comforting, full of flavour, and has that irresistible little crunch from leftover aloo bhujia that takes the whole dish to another level.
Tender, seasoned chicken is cooked with onions, tomatoes, and aromatic spices until everything comes together into a flavourful scramble. Then comes the fun part—leftover aloo bhujia! Stirred in right at the end with the scrambled eggs, it adds a crispy, savoury texture that makes every bite so satisfying.
This is one of those recipes that works beautifully for a quick breakfast, lunch, or even a fuss-free dinner. Serve it with hot paratha, roti, naan, or simply scoop it up with warm toast. You can even tuck it into a wrap for an easy meal on the go.
If you love recipes that are simple, spicy, comforting, and packed with texture, this Chicken Aloo Bhujia Scramble is definitely one to try. And honestly, once you add that crunchy aloo bhujia, you may find yourself wanting to put it on everything!
If you enjoyed this dish, I’d love for you to share it or leave a like or comment. Your kind words and feedback truly make my day and inspire me to keep creating and sharing more recipes. They also help others discover my work, which means more than you know. Thank you for all the love and support!
Check out the full recipe at the link below:
https://www.facebook.com/photo/?fbid=1538242158335564&set=a.2295902597331479

09/04/2026

CHICKEN ALOO BHUJIA SCRAMBLE

Ingredients:

• 1 CUP ALOO BHUJIA, LEFTOVER
• 2-3 EGGS
• 4 TBSP. GHEE
• 1 ONION, CHOPPED
• 1 TOMATO, CHOPPED
• ¼ CUP GROUND CHICKEN
• TO TASTE, SALT
• 1 TSP. CHILLI POWDER
• 1 TSP. CORIANDER POWDER
• 2 TBSP. CILANTRO, CHOPPED

Method:

1. Whisk the eggs in a bowl.
2. Heat 2 tablespoons of ghee in a pan.
3. Pour the whisked eggs in the pan and make scrambled eggs as desired. Remove and set aside.
4. Heat remaining ghee in same pan.
5. Add onions and saute till soft.
6. Add ground chicken and cook till colour changes.
7. Add the tomato and cook till the tomatoes are soft.
8. Add the spices and cook till ground chicken is cooked through.
9. Mix in the aloo bhujia and cover and simmer till aloos are heated through.
10. Add the scrambled eggs back to the pan and mix well.
11. Sprinkle cilantro, mix and serve hot.

09/02/2026

DHAI WALAY CHOLAY: If you love having a delicious homemade meal ready to go, this Dhai Walay Cholay (chickpeas in yogurt based curry) is the perfect recipe to make in a big batch and freeze!
It’s one of those comforting dishes that tastes even better when you have it waiting in the freezer for a busy day.
These chickpeas are cooked until tender and then simmered in a rich, flavourful masala with yogurt, spices, and a beautiful blend of aromatics. The yogurt gives the cholay a creamy, slightly tangy flavour without making the dish overly heavy.
I especially love making a big freezer batch because there are so many ways to enjoy it. Serve the cholay with fresh naan, roti, paratha, or simply spoon them over rice. They also make a great quick breakfast or brunch with puri, boiled eggs, and a cup of chai.
The best part is that you can cook a large quantity, let the cholay cool completely, and portion them into freezer-safe containers, and label. I like dividing them into meal-sized portions so I only need to thaw what I’m going to use.
When you’re ready to enjoy them, thaw the container in the refrigerator overnight and reheat gently on the stovetop. Add a splash of water if the gravy has thickened too much. The flavours come together beautifully after freezing, making this a fantastic make-ahead meal.
If you enjoyed this dish, I’d love for you to share it or leave a like or comment. Your kind words and feedback truly make my day and inspire me to keep creating and sharing more recipes. They also help others discover my work, which means more than you know. Thank you for all the love and support!
Check out the full recipe at the link below:
https://www.facebook.com/photo/?fbid=1536355568524223&set=a.1421554358099645

09/02/2026

DHAI WALAY CHOLAY

Ingredients:

• 2 CUPS CHICKPEAS, BOILED
• 1 POTATO, BOILED
• 1/2 CUP YOGURT
• 1/2 TSP. CHILLI POWDER
• TO TASTE SALT
• 1/4 TSP. TURMERIC
• 1/2 TSP. CUMIN SEEDS, CRUSHED
• 1 TSP. CORIANDER SEEDS, CRUSHED
• 1/2 TSP. GARAM MASALA
• TO TASTE CHAAT MASALA
• TO TASTE AMCHUR
• 1 TSP. PEPPER POWDER
• 1/4 TSP. CINNAMON POWDER
• 4 TBSP. OIL, DIVIDED
• ¼ CUP WATER
• ½ CUP BOILED CHICKPEAS WATER
• 4 GREEN CHILLIES
• 1 TSP. KASHMIRI CHILLI POWDER
• AS REQUIRED, ONION, SLICES
• 1 LEMON, WEDGES

Method:

1. Blend potato with yogurt and some boiled chickpeas to a smooth paste.
2. In a bowl add 4 tablespoons of oil and all the spices except Kashmiri chilli powder, and mix well.
3. Add 1/4 cup water in a pan and add the spiced oil. Cook till bubbling.
4. Add the potato paste and cook till oil separates.
5. Add the chickpeas and chickpeas water.
6. Cook till oil separates.
7. In a frying pan heat 1 tablespoon oil and fry green chillies.
8. Add Kashmiri chilli powder and fry for 20 secorns
9. Pour tarka (tempered oil) over chickpeas.
10. Garnish with onions cilantro and squeeze of lemon juice and sprinkle of chaat masala.
11. Serve with bhutra or parathas.

08/30/2026

https://youtu.be/mcdsuIoyuUA

Aloo gosht often triggers nostalgia for home. Many people grew up e...

08/30/2026

ALOO GOSHT

If you enjoyed this dish, I’d love for you to share it or leave a like or comment. Your kind words and feedback truly make my day and inspire me to keep creating and sharing more recipes. They also help others discover my work, which means more than you know. Thank you for all the love and support!
Check out the video recipe at the link below:
https://youtu.be/mcdsuIoyuUA