Spicy Masala Maggi with cheese/ चीज़ वाली झटपट चटपटी मसाला मैगी

Ingredients:

Maggi noodles cake with masala packet (1)

Water (225 ml)

Butter (1tsp)

Minced garlic (1 tsp)

Chopped Onions ( 2 tbsp)

Chopped green pepper/capsicum (2 tbsp)

Chopped carrots (2 tbsp)

Green peas (2 tbsp)

Grated processed cheese ( 3-4 tbsp/as per choice)

 

Method:

  1. Set a pan to heat at medium.
  2. Add 1 tsp butter. Allow to melt.
  3. Add garlic. Saute. Add onions and saute for a minute.
  4. Add capsicum and carrots, and saute for a minute.
  5. Add green peas and saute.
  6. Add water. Transfer contents of masala packet. Mix. Add 2 tbsp cheese and mix.
  7. Cover with a lid and let boil.
  8. Add maggi noodles cake broken in to smaller pieces.
  9. Cover and cook for 2 minutes.
  10. Cook uncovered for 2 minutes.
  11. Add salt and chilli flakes as required.
  12. Switch off heat and allow to rest for a minute.
  13. Serve hot garnished with grated cheese.

 

Flaky Multilayered Lachha Pheni Paratha

Ingredients: (for 3 parathas)
Whole wheat flour (1/2 cup/ 80 g) + 1 1/2 tbsp
All purpose flour (1 cup/ 120 g)
Salt (1 tsp)
Sugar (2 tsp)
Lukewarm water (as required)
Desi Ghee (3 tbsp) + for frying
Oil (as required)

Method:
1. Mix together whole wheat flour, all purpose flour, salt and sugar.
2. Knead a dough, not very soft and not very hard either.
3. Refrigerate the dough in air-tight container for 30 minutes.
4. Knead again and divide the dough in 3 equal sized balls. Make a paste of 3 tbsp whole wheat flour and 1 1/2 tbsp desi ghee.
5. On a flat, clean, scratch proof surface, roll out a ball of dough (first with hands, and then with rolling pin), in to a big thin sheet.
6. Smear 1/3 of the paste on to the sheet.
7. Using a knife or a pizza cutter, cut the sheet along the length in to very thin strips.
8. Roll the strips one over the other, with the help of a spatula.
9. Now roll this long log of strips into a loosely packed ball (the way traditional lachha paratha is rolled)
10. Roll out this ball into a thick disc.
11. Transfer this disc on to a hot tawa, cook from both sides and fry in desi ghee.
Enjoy pheni/sevaiyan lachha paratha with spiced yogurt, or curry of your choice, or just by itself with a cup of tea/coffee!

 

Mango and coconut burfi/ 10 मिनट में बनायें आम और नारियल की नरम, रसीली बर्फी

Ingredients:

Clarified butter/ Desi ghee ( 1 tsp)

Coconut Powder or fresh/frozen shredded coconut (1 cup)

Milk ( 1 cup / 250 ml)

Milk Powder ( 2/3 cup)(substitute with 2 cup milk)

Almonds ( blended and separated into almond meal and small pieces by straining )( ½ cup)

Mango Pulp ( ½ cup)

Sugar ( 3 tbsp or as per taste)

Note: DO NOT use coconut flour!

IMG_1951

 

Method:

  1. Set a wide non-stick shallow pan at low-medium heat.
  2. Warm clarified butter in the pan.
  3. Add coconut powder and mix with the ghee. Roast for 30-40 seconds while mixing continuously.
  4. Add milk and stir occasionally till the milk dries up.
  5. Sprinkle milk powder and mix thoroughly.
  6. Add almond meal and 1/3 of the almond pieces. Mix well.
  7. Roast this mix for a few minutes till it becomes dry.
  8. Add mango pulp. Keep stirring and roast at high heat.
  9. Add sugar and keep roasting till all the moisture is dried up.
  10. The mix lumps together. Switch off the heat.
  11. Let the mix cool for a minute and then transfer to a greased plate/tray.
  12. Using a table knife/spatula/ hands shape the mix into a square.
  13. Mark cuts for the burfi pieces in the mix. Cover the plate with a cling wrap and refrigerate for 2 hours.

Enjoy homemade mango coconut burfi!

 

Makes excellent gift!

grid 2

Dhaba/restaurant style aloo parathas at home on a tawa ढाबे जैसा आलू परांठा घर में तवे पर बनाऐ, बिना तंदूर के, बिना ओवन के, बिना प्रेशर कुकर के!!

Ingredients:
Whole wheat flour 1 1/2 cups+ for rolling
Water 3/4 cup
Salt 1/2 tsp+ 3/4 tsp
Oil 2 tsp
Desi ghee/oil ( as per choice, for applying inside the paratha)
Boiled potatoes (4)
desi ghee/oil/butter (for smearing on parathas)
Red chili powder (1/2 tsp)
Garam masala (1/2 tsp)
Amchur Powder ( dry mango powder) ( 1/2 tsp)
Green chili (2)
Coriander leaves (cilantro leaves) ( a handful)
Cilantro leaves/ginger/ garlic/ green chili ( as per requirement, for topping)
Coriander seeds (2 tsp)

1. Add ½ tsp salt to flour and knead to a medium soft dough. Refrigerate for 30 minutes.
2. Boil potatoes. Refrigerate. Once potatoes are cold , mash them to make a stuffing. Leave a few un mashed pieces of potato. Add salt, red chilli powder, garam masala, amchur powder, and pounded coriander seeds, handful of cilantro leaves, chopped green chilis. Mix together.
3. Divide the dough and stuffing in 5 parts each.
4. Roll a ball of dough. Apply ghee in the center and stuff with a portion of potato stuffing.
5. Seal the ball and roll to a disc of 6-7 inches in diameter. Sprinkle a few cilantro leaves on top of the disc and roll in. Apply some water to the back side of the disc.
6. Heat the tawa to 500 deg Fahrenheit.
7. Transfer the disc onto the tawa with the help of pillow made as shown in video.
8. Once top side of paratha gets little cooked, invert the tawa so that the top side of paratha is now facing the open flame. Cook till done.

Do check out the video for detailed tips and tricks.

3 quick and easy recipes using left-over rotis, each under 10 minutes cooking time

Dish # 1

Vegetable Roti Poha

IMG_6276

Ingredients:

Roti  (2)(left-over/ fresh)

Oil (2tsp+ 2 tbsp)

Peanuts (2 tbsp)

Cumin Seeds (heaped tsp)

Mustard seeds (1/2 tsp)

Ginger Paste (2 tsp)

Green Chili paste (1 tsp)

Chopped Onions (4 tbsp)

Chopped bell peppers (1 cup)

Turmeric Powder (1/3 tsp)

Salt ( 1tsp)

Kashmiri Lal mirch/deggi mirch (1/2 tsp)

Coriander Powder (1tsp)

Garam Masala (1/2 tsp)

Green Peas (1/2 cup)

Frozen corn (1/2 cup)

Chopped cilantro leaves

Lemon Juice (1 tbsp)

 

Method:

  1. Tear rotis in to small pieces.
  2. In a mixer grinder/food processor, pulse the roti pieces to get small bits. Keep these aside covered.
  3. Warm a pan to heat at medium.
  4. Add 2 tsp oil to the warm pan and roast the peanuts at low-medium heat. Keep the roasted peanuts aside.
  5. Heat the pan again.To the warm pan add 2 tbsp oil. To the warm oil, add cumin seeds and mustard seeds.
  6. Once the seeds crackle, add chopped onions. Reduce heat to low-medium.
  7. Add ginger paste and green chili paste. Saute till onions turn pink.
  1. Reduce heat to low. Add turmeric powder. Saute. Add Kashmiri Lal mirch. Saute.
  2. Add green peas and frozen corn (thawed). Mix well and cover with lid. Cook for 1 minute.
  3. Add finely chopped bell peppers. Mix, cover with lid and cook for a minute.
  4. Add ½ tsp salt, 1 tsp coriander powder. Mix. Transfer roasted peanuts and roti bits.12.
  5. .Add ½ tsp salt and 1/3 tsp garam masala. Mix well.
  1. Cover with lid and cook for 2 minutes.
  2. Add chopped cilantro leaves and lemon juice. Serve hot!

 

Dish #2

ROTI CHIPSIMG_6393

Ingredients:

Oil (for frying)

Roti (2)

Salt (as per taste)

Crushed Red Pepper, chaat masala, garlic salt (as per taste)

Method:

  1. Cut each roti in 8 parts.
  2. Set a pan with oil to heat at medium.
  3. Once oil is warm, reduce heat to low-medium. Drop in roti pieces.
  4. Fry till the pieces become crisp. (takes 4-5 minutes)
  5. Drain away excess oil
  6. Spice up the pieces as per your choice.

 

 

Dish #3

ROTI NOODLESIMG_6299

Ingredients:

Oil (1 tbsp)

Garlic (2 tsp)

Roti (2)

Sliced Onions (1/2 cup)

Shredded Cabbage (1/2 cup)

Shredded Carrots (1/2 cup)

Shredded bell peppers (1 cup)

Salt (1/2 tsp + 1/3 tsp)

Red Chili sauce (2 tsp) ( as per taste)

Soy Sauce (less than a tsp)

Vinegar/lemon juice (2 tsp)

 

Method:

  1. Cut rotis in to thin strips and cover. Put aside.
  2. Warm a pan to heat at medium.
  3. To the warm pan, add 1 tbsp oil. Transfer chopped garlic, and sliced onions.
  4. Fry till onions turn translucent.
  5. Transfer shredded veggies. Add ½ tsp salt. Toss well and cook uncovered for 1 minute.
  6. Add roti cut in strips.
  7. Add 1/3 tsp salt. Toss.
  8. Add red chili sauce, soy sauce and vinegar. Mix.
  9. Increase heat to high and toss.

Serve hot!

 

 

 

 

Egg Paratha (Traditional style)(Tips for a puffed-up paratha without spilling out of egg)

Ingredients: (for 4 parathas)

Whole wheat flour dough ( with 1 cup flour)

Whole wheat flour (for tossing and rolling)

Eggs (4)

Salt

Red chili powder

Garam Masala

Ghee/oil

Method:

  1. Roll a ball of dough to 3-4 inches diameter.
  2. Apply ghee at the center.
  3. Sprinkle generous pinch of flour over the ghee.
  4. Sprinkle salt, chili powder, garam masala or any spices of your choice.
  5. Pull together the edges and close the ball.
  6. Roll to a disc of 5-6 inches diameter.
  7. Transfer to the tawa warmed at medium heat.
  8. In a bowl, beat an egg and add spices/herbs as per choice.
  9. Puff up the paratha when it is partially cooked, and make an opening in the paratha.
  10. Drop in the egg mix into the paratha through the opening.
  11. Let egg cook inside the paratha. Cook and fry on both sides.

Serve hot!

Notes:

Notes:
1. It is not essential to roll the dough on a rolling board. You may roll it on the clean kitchen shelf.
2. You could stuff a variety of finely chopped food items along with the egg. eg. onions, green chilli, beans, carrots, jalapenos, spinach, bell peppers, tomatoes, or grated cheese.
3. You could spice up the paratha by adding crushed black pepper, chilli flakes, or chaat masala. You could also add herbs like oregano, rosemary,or dill.
4. You may choose to stuff in less/ more egg in each paratha.

Masala Aloo Poori (Tips for crunchy, well puffed, evenly fried poori)

Ingredients: For 12 Masala Aloo Pooris

Whole Wheat Flour (1 ½ cup/200g)

Semolina (1 tbsp)

Chickpea Flour (1 tbsp)

Boiled Potatoes (at room temperature)(4 small sized)(180 g)

Oil ( for kneading, rolling and frying)

Water (5 tbsp or as required)

Coriander/ Cilantro leaves(3 tbsp)

Dried Fenugreek leaves (Kasuri methi) (1 ½ tbsp)

Carom Seeds (ajwain)(1/2 tsp)

Salt (¾ tsp)

Turmeric Powder (1/3 tsp)

Red Chili Powder (1/2 tsp or as per taste)

Coriander Powder (2 tsp)

Asafoetida(hing) (1/3 tsp)

Dry Ginger Powder(sounth)(1/3 tsp)

Garam Masala (1/2 tsp)

Method:

  1. Grate the boiled potatoes using a fine grater (no lumps).
  2. Crush fenugreek leaves and carom seeds, using a mortar and pestle or between your palms. Add in all the other dry spices and salt.
  3. To a mixing bowl, add whole wheat flour, semolina and chickpea flour.
  4. Mix in the dry spice mix.
  5. Add cilantro leaves, 1 tbsp oil and grated potatoes. Mix in well to make a crumbly mixture.
  6. Keep it aside for 2-3 minutes.
  7. Add water 1tbsp at a time and knead a stiff yet pliable dough.
  8. Smear little oil on the ball of dough and store in refrigerator for 30 minutes.
  9. When ready to roll, knead the dough a little. Divide in equal sized portions. Apply some oil between your palms and shape each portion into a smooth ball without any cracks.
  10. Set a pan with oil to heat at high.
  11. Roll out pooris, kneading evenly.
  12. Fry the pooris, and enjoy with raita, pickle, sauce or a cup of tea/coffee!