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!

 

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!

 

 

 

 

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!

 

 

 

Spinach and Corn Rice

Ingredients:

Rice (1 cup)

Spinach leaves (3 cup)

Corn (¾ cup)

Onions (chopped ¾ cup)

Desi ghee/ Unsalted butter (1 ½ tbsp)

Oil (1 tsp)

Water (2 cups+ 3 cups)

Salt (1 tsp+ ¾ tsp+ 1/5 tsp)

Cumin Seeds ( 1 tsp heaped)

Red Chili Powder (1/4 tsp)

Turmeric Powder ( a pinch)

Coriander Powder ( 1 tsp)

Garam Masala (1/3 tsp)

Walnuts/Almonds for garnishing

 

Method:

  1. Soak rice in 2 cups of water for 30 minutes. Strain.

2. Boil 3 cups of water. Add 1 tsp salt and strained rice. Add 1 tsp oil.

3. Stir and partially cover with a lid.

4. Boil until 90% cooked (approximately 4 minutes)

5. Strain and leave uncovered so that surface moisture evaporate.

6. Set a big pan to heat at medium.

7. Add desi ghee, reduce heat and let ghee melt.

8. Add cumin seeds. Let them crackle.

9. Add turmeric powder

10. Add onions. Sauté till pink.

11. Add coriander pwder, red chili powder. Saute.

12. Add chopped spinach. Mix.

13. Add corn. Mix. Stir fry for two minutes.

14. Add strained cooked rice.

15. Toss gently till mixed thoroughly.

16.Add garam masala. Mix

17.Cover with a lid, and cook till done (approximately 1 minute)

img_6148-new

18. Serve hot garnished with chopped walnuts/ almonds!

 

 

 

 

Pav Bhaji / Mumbai style pav bhaji/ Indian street food

Ingredients:

For 6 servings of bhaji

Potatoes, medium sized (7)

Tomatoes, bright red, medium sized (5)(chopped tomatoes 3 ½ cups)

Onions, chopped (2 cups)

Ginger-Garlic Paste (1 ½ tsp)

Butter (4 tbsp)

Water (310 ml, or as required)

Chopped Cauliflower (4 tbsp)

Chopped capsicum (Bell pepper) ( 2 tbsp)

Chopped carrots (2 tbsp)

Green Peas (2tbsp)

Cilantro Chopped, a handful

Spring onions, for garnishing

Lemon (1)

Salt (2 ½ tsp or as required)

Red Chili Powder (1/3 tsp)

Coriander Powder (1 tsp heaped)

Pav Bhaji Masala (1 ½ tbsp)

Kashmiri Red Chili (Kashmiri lal mirch) ( 1 tsp heaped)

Method:

  1. Set a big pan to heat at medium.
  2. Once the pan is warm, transfer 1 tbsp butter. Reduce heat to low.
  3. Melt butter at low heat.
  4. Add ginger garlic paste and sauté for few seconds.
  5. Add onions and sauté till pink (not brown)
  6. Add kashmiri lal mirch and fry at low heat.
  7. Add chopped carrots. Add 1 tbsp water. Cover with lid and cook at low-medium heat for 2 minutes.
  8. Add chopped cauliflower. Add 1 tbsp water. Cover with lid and cook at low-medium heat, till slightly tender (2-3 minutes)
  9. Add chopped capsicum. Add 1 tbsp water. Cover with lid and cook at low-medium heat, for a minute.
  10. Add green peas, and ½ tsp salt. Add 1 tbsp water. Cover with lid and cook at low-medium heat for 2 minutes.
  11. Mash the veggies lightly with a potato masher.
  12. Add chopped tomatoes, with ½ tsp salt. Add 2 tbsp water. Cover with lid and cook till tomatoes are tender (4-5 minutes)
  13. Mash nicely.
  14. Crush the potatoes in the pan over the veggies.
  15. Add remaining spices and ¾ tsp salt. Add ¾ cup water. Mix well. And cover with lid.
  16. Cook for a few minutes. Mash nicely while tossing frequently, till you see very tiny bits of veggies (do not make it like a paste).
  17. Add remaining butter, and more water if need to adjust consistency.
  18. If using salted butter, check for salt after melting the butter. Add more salt as required. (I added a total 2 ½ tsp salt)
  19. Add chopped cilantro leaves, and mix.
  20. Garnish bhaji with chopped cilantro leaves, spring onions, and lemon juice. Serve bhaji with pavs pan fried in butter and red chili.

NOTE : Apart from pavs, bhaji tastes good with sliced bread, burger buns, and dinner rolls as well.

Use could add small quantities of any seedless veggies to the bhaji, like cabbage, red, orange and yellow bell peppers, bottle gourd (lauki), pumpkin.

 

img_6118-thumbnail

 

 

 

Moong Dal halwa (Tips for grainy texture in less ghee)

 

Ingredients:

Moong dal, washed and split (1/2 cup) (100gm)

Ghee (70 gm)

Sugar (80 gm)

Cardamom Powder ( 1 tsp)

Saffron threads (few)

Golden Raisins (kishmish) ( a handful)

Almonds  (few)

Milk (1 ½ cup)

Method:

  1. Soak dal for 2 hours in warm water.
  2. Strain to remove all excess water.
  3. Coarsely grind dal, preferably without any water. If required, add as little water as possible.
  4. Set a big non-stick pan to heat at medium.
  5. Add ¾ quantity of ghee. Allow it to melt.
  6. Once melted, switch off the heat.
  7. Mix dal paste with ghee.
  8. Switch heat on medium.
  9. Start frying the mix. Keep tossing, keep stirring.
  10. In 15-20 minutes, mix will change consistency from paste to lumpy to grainy.
  11. Once grainy, add milk in instalments. Keep stirring.
  12. Reduce heat to between low and medium.
  13. The mix starts to thicken. Add sugar. Mix.
  14. Add raisins and slivered almonds. Mix.
  15. Keep stirring and frying, till desired consistency is reached.

Moong dal halwa is ready. Garnish with slivered almonds, raisins, and serve hot.

img_6047-new