Recipes For South Asians Abroad: Student’s Edition

Are you a college student or do you live alone and away from your family? Do you get tired of eating out and miss home-cooked food?

I’ve got the best solution for you to get amazing dishes right in the comfort of your dorm/home.

Just follow these simple recipes and you’ll be able to cook yourself an amazing meal in no time!

Chow Mein Style Noodles with Sausages:


  • 150 grams of Chicken Sausages
  • 300 grams of Egg Noodles
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Oyster Sauce
  • 1 teaspoon Fish Sauce
  • 1 tablespoon Sesame Oil
  • 2 tablespoons of Ginger Garlic Paste
  • 2/3 teaspoons of Garam Masala (to taste)
  • 1 teaspoon Salt (to taste, keep in mind soy, oyster and fish sauce is salty too)
  • 1 Onion (diced)


  1. Dice the onion and cut the sausages into smaller pieces.
  2. Bring 400 ml water to boil and then add the noodles and cook for 5/6 mins or follow the time on the package. After noodles are cooked, drain (do not rinse) and set aside.
  3. In a wok/pan: heat up sesame oil, add the onions and cook till they are translucent. Add the sausages and lightly stir.
  4. Add ginger garlic paste, soy sauce, oyster sauce and fish sauce and stir well.
  5. Add the noodles and mix everything together well.
  6. Add the garam masala and salt, stir and let everything cook for about a minute more.

Ready to serve and eat!


Butter Chicken:


  • 200 grams of Chicken Fillets (cut into medium-sized cubes)
  • 4 medium-sized Tomatoes (chopped)
  • 3 tablespoons Tomato Paste
  • 1 large Onion (chopped)
  • 3 tablespoons Ginger-Garlic Paste
  • 2 tablespoons Kashmiri Mirch (Chilli) Powder
  • 6 tablespoons Butter (salted)
  • 12 Cashew Nuts
  • 1 tablespoon Oil
  • Salt to taste
  • 2 teaspoons Garam Masala
  • 4 tablespoons Fresh Cream
  • 2 tablespoons Yoghurt
  • 2 teaspoons Lemon Juice
  • 3 Bay Leaves
  • Fresh Coriander (optional for seasoning)


  1. In a bowl, add lemon juice, yoghurt, half of the kashmiri mirch (chilli) powder and chicken. Mix well and let it marinate while you prepare the gravy.
  2. Heat up the oil in a pan and add 2 tablespoons of the butter, add bay leaves and onions. Let onions sweat till translucent. Add ginger-garlic paste and cashews, stir well.
  3. Add tomatoes, cover and cook on medium heat till they soften.
  4. Remove the bay leaves, mix in tomato paste and salt.
  5. Turn off the heat and let the gravy cool down for 10 minutes. Following that, transfer it to a blender and blend it to a fine smooth gravy. This will usually take around 3-4 minutes depending on your blender.
  6. Take a sieve and place it above the pan. Strain the gravy through the sieve to remove any unwanted parts and to ensure that the butter chicken is smooth.
  7. Turn the heat back on and bring the gravy to boil. Add the chicken and stir well. Reduce the heat to a medium flame.
  8. Add the remaining kashmiri mirch (chilli) powder and garam masala. Stir well and let the chicken cook for about 15 minutes.
  9. Add in the remaining butter and cream as well. Stir and let the gravy cook for 2-3 more minutes before turning off the heat and serving with freshly chopped coriander.

Ready to be eaten!


Feel free to modify these recipes based on whatever ingredients you have! Cooking is all about having fun and experimenting. If you try out any of these dishes, post a photo and tag @ekasociety and @vanillavahbiz and use the #ekasociety.

Comment your favourite food dish below and we might just end up posting a recipe for it in the future.