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.

 

ब्रेड से बनायें चटपटी पापड़ी चाट/Bread papdi chaat/Innovative recipe|2 new styles of serving

 

English video at https://www.youtube.com/watch?v=GJDH18Nj68s

Ingredients:

White Bread: 6 slices
Oil for frying
Yogurt
Salt
Red Chili powder
Chaat Masala
Roasted Cumin Powder
Tamarind chutney
Green Chutney
Optional:
Boiled chickpeas
Boiled potatoes
Thin Sev
Pomegranate Seeds
Raita Boondi
Ginger juliennes
Cilantro leaves

Method:

1.Remove edges of the bread slices. Roll hard once in each direction to flatten the slices.
2. Using a cookie cutter, or a cap of any bottle, cut roundels from the bread slices. ( small roundels for serving papdi chaat in traditional manner, big roundels for a new unique method of serving)
3. Fry these roundels in a fresh batch of oil at medium heat
4. Spread on a paper towel for excess oil to be absorbed. Once cooled, wrap in a paper towel for a few minutes.

Serving suggestion (A)
1. Whisk yogurt, and add little salt.
2. In a serving platter, add some yogurt. Spread small roundels of papdi . Top with more yogurt, tamarind and green chutney, spices, and any/all optional toppings.

Bread papdi chaat 1

Serving suggestion (B)
Strain some yogurt. Add salt and toppings of your choice. Layer big roundels of papdi in a plate. Spread the yogurt mix on top of each papdi. Top with more chutneys and toppings.

bread papdi chaat 4bread papdi chaat 3bread papdi chaat 2

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.

 

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