Keema Mattar Maggi Noodles


All of us at home enjoy keema muttar with roti. I thought why not combine keema muttar with maggi noodles and ultimately ended up preparing a yummy batch of noodles...

Ingredients:
2 Packets Maggi Noodles
1 Cup Lamb Mince or chicken
1/2 Cup Green Peas
1 1/2 Onion roughly chopped
1 Tbsp Ginger Garlic Paste
6-8 Green Chilly  finely chopped
1 Tbsp Chilly Powder (optional)
1 Tbsp Garam Masala (optional)
1 1/2 to 2 Cups Water
2 Tbsp Ghee
1 Tbsp Oil
Salt to taste

For Garnish:1/2 Lime juice, Mint and coriander (finely chopped)
Method:

  • On medium heat...place a heavy bottom wok add ghee and oil.
  • Add the ginger and garlic paste and fry till there is no raw flavor.
  • Add onion and fry till light pink add the mince meat and fry till moisture separates from the meat.
  • Add green chilies, chilly powder, maggi masala provided inside the noodle packet and garam masala  fry till oil separates to the sides.
  • Add salt, peas and water cover and allow the meat to cook till well done.
  • Add the noodles to the meat gravy cover and cook for 2 minutes mix the meat and noodles till well combined add mint and coriander top with lime juice and serve hot...with onion and lime wedges...Enjoy...:)

You may add vegetables of your choice to the noodles...if you like the soupy consistency add 2 1/2 cups chicken broth to cook the meat instead of adding  water.
  


Video Recipe in English...:)

Anjou pear (My Favorite)


My Favorite

Anjou pear comes in two colors, red and green. It bruises easily. Anjou pear has a creamy and soft flesh. It is sweet though a bit tart sometimes.
One medium Anjou pear has 100 grams of calories, 25 % grams of carbohydrates, 10 % of vitamin C, 4% of fiber, 2% each of calcium and iron.
Read more: http://healthmad.com/nutrition/the-beautiful-colors-of-pears/#ixzz1ji7B9BOR

Masala Puri Chaat

By 4pm in Bangalore you can find local pani puri stands buzzing with people just to savor masala puri its an excellent snack at very affordable price.  My aunt being in the food industry gave me her recipe for masala puri. Its very tasty and spicy bet all gravy lovers will enjoy this...there is a lot of preparation to do prior i would suggest to prepare the gravy masala  day ahead and refrigerate it really tastes good the next day
Ingredients For Masala Gravy:
1 Cup Cooked Pigeon Peas
or Fresh cooked green peas can be substituted.
1 Tbsp Ginger Garlic Paste
1 Tbsp Desicated Coconut
2 Strands Javitri(mace)
1 Inch Stick Cinnamon
2 Pinch Nut Meg
2 Cardamom
2-3 Cloves
Small Piece Marati Moggu
1/4 Tsp Pepper Power
1/2 Tsp Turmeric and Chat Masala
A pinch Cumin and Carom Powder
1 Tbsp Chili Powder

Method:
  • Dry roast the whole spices and coconut to light pink color.
  • Add the dry roasted spices and cooked dal to a mixer jar and grind to a smooth paste.
  • Add 1 to 1 1/2 cups water to liquidize the dal mixture.
  •  Strain the dal using a sieve. 
  •  Transfer the dal to a heavy bottom pot and bring to a boil add salt and the dry masala chili powder, pepper powder, chat masala, turmeric, carom powder and cumin powder stir well and reduce a bit 

  • Once the gravy is done prepare the masala puri right away.
Ingredients to prepare masala puri:
Store bought Puri
1 Boiled Potato (Crumbled)
1 Cup Boiled Green Peas 
Tamarind Chutney Please Click here for recipe
Mint ChutneyClick Here for recipe
2 Large Onions (Finely Chopped)
2 Tomatoes (d seeded and chopped into small cubes)
Store bought Kara Sev
Masala Gravy

Method:
  • In a plate crumble 8 to 10 puri add the peas.
  • Ladle the gravy over the peas.
  • Add the boiled potatoes over the gravy.
  • Add tomatoes and  add mint and tamarind chutney over the tomatoes.
  • Add chopped onions and garnish with kara sev serve hot...Enjoy...:)

Do view my demo video and try it yourself...:)

Pani Puri

 My Favorite...:)


Ingredients:
Store bought Puri
1/2 Cup Boiled Green Peas
1 Potato Boiled
1 Chopped Onion
For Pani:
2-4 Tbsp Tamrind Chutney PleaseClick here for recipe
2-3 Tbsp Mint Chutney PleaseClick here for recipe
1 Tsp Chat Masala
1 Tsp Cumin Powder
3-4 Cups Cold Water
Prepare Pani:
  • In a large bowl add water mix the tamarind and mint chutney as per your taste add salt and stir well add the chat masala and cumin powder mix well and chill.
  • Even jaljeera powder can be added to the pani...then leave out the cumin powder.
Method:
  • Mix the onion potato and peas reserve in a bowl.
  • Make Cavity in the puri and fill the potato and peas serve the pani in a bowl. Serve immediately...Enjoy...:)

Recipe Video in English...:)

Dahi Puri

 Dahi Puri is something that I enjoy during summer its very simple to assemble.
Ingredients:
Store bought Puri and Kara Sev
1 Cup Yogurt
Mint Chutney PleaseClick here For Recipe
2 Medium Size Boiled Potatoes
1 Tsp Chilly Powder, Chat Masala and Cumin Powder

Method: 
  • Using a balloon whisk whip the yogurt with a bit of salt.
  • Crumble the potato.
  • Make a cavity in the puri and fill the potato top with mint chutney and fill the cavity with yogurt sprinkle the chili powder cumin powder and chat masala top with sev and serve immediately...Enjoy  


Recipe In English...:)

Mint Chutney for chaats or kababs


This is a very simple mint chutney which can be prepared in no time we can preserve this in the refrigerator for upto a weeks time good for chaats and great dip for kababs and other snacks.

Ingredients:
1 Bunch Mint leafs
1/2 Bunch Coriander leafs
1 Tsp Cumin Powder
5 Cloves Garlic
12 Green Chilies
Salt to taste
Lime juice is optional
  • Wash the mint and coriander atleast 3 to 4 times.
  • In a mixer jar add the mint coriander, chilies, garlic, cumin power and salt and grind to a smooth paste add water if needed.
  • Best served fresh for kababs and chaats.
    Video Recipe In english...:)

      

    Mint was also often used as an air freshener and was placed in the rooms of houses, synagogues and temples to clear and freshen the air and rid the smell of unpleasant odours from the room. The Greeks and the Romans used mint as a perfume and a bath scent, as well as using it in medicine and in cooking.

    Mint contains a number of vitamins and minerals, which are vital to maintain a healthy body. Mint is rich in Vitamins A and C and also contains smaller amounts of Vitamin B2. Vitamin C is an important antioxidant and may help to decrease the risk of certain cancers such as colon and rectal cancer. Although mint may be consumed in small quantities, the vital nutrients obtained are still beneficial to one's health.

    Mint also contains a wide range of essential minerals such as manganese, copper, iron, potassium and calcium.

    Mint is also said and in many cases proven to:
    Relieve symptoms of indigestion, heartburn and irritable bowel syndrome by relaxing the muscles in and around the intestine.
    Act as a powerful antioxidant, protecting the body against the formation of cancerous cells.
    Inhibit the growth of many different types of bacteria and fungus.
    Ease and unblock the breathing and respiratory passages and airways.
    Relieves the symptoms of colds and flu.
    Mint can help with nasal allergies.
    It can relieve congestion, head colds and headaches.
    Act as a mild sedative and has calming properties.
    Relieve minor aches and pains such as muscle cramps and sprains.
    Combat bad breath.
    Provides a cooling sensation to the skin and can help to treat minor burns, itching and skin irritations.
    Mint is a very good cleanser for the blood.
    Mint tea can help clear up skin disorders such as acne.

    Tamarind Chutney

    This is my version of tamrind chutney normally I prepare in bulk and preserve for 3 to 4 weeks best chutney to preserve...its best to prepare this chutney ahead of time...this chutney is not only used for chats I sometimes use this for seasoning few recipes you will get to see in my upcoming blogs and videos...:)
    Ingredients:
    Tamrind Lemon Size
    1 1/2 Tbsp Chilly Powder
    1 Tsp Carom seed/Ajwain Powder
    1 Tsp Chat Masala
    5-6 Dry Dates
    Jaggery double the amount of tamarind
    1 cup water
    Salt as per taste
    • In a microwave safe bowl add water, dates, tamarind and salt microwave for 2minutes.

    • To the cooked tamarind add jaggery and allow to soak in warn water for 10 minutes.

    • Remove the seeds from tamarind and dates add  the tamarind and dates to a mixerjar and grind to a smooth paste.
    • Mix the smooth paste to the tamarind water and sieve the mixture.


    • Heat a wok and transfer the mixture to the wok allow the mixture to boil on a low flame.
    • Add the dry ingredients chilly powder, carom seed powder and chat masala  to the tamarind once it starts to boil allow to reduce a bit.
    • Allow the mixture to cool before storing  in a tight container.

    Video recipe in english ...:)

    Jalapeno Pickle

     JalapeƱos are a pod type of Capsicum used for many Mexican and Spanish recipes best to preserve pickled  tasty jalapenos pickles adds wonderful flavor to sandwich and other traditional mexican foods.
    Jalapenos can be found in various super markets in Bangalore...I would recommend namdharis for fresh jalapenos available year round.
    Ingredients:
    200 Grams Jalapenos
    4 Tbsp Coarse Salt
    450 ML Vinegar
    We also need 2 to 3 Sterilized bottles
    Method:
    • Wash the Jalapenos and pat dry with a clean cloth.
    • Spread the chili on a dry cloth or plate allow to air dry.
    • Cut the chili into coins.
    • Fill the chili in to clean sterile bottles.
    • Make sure you make few extra bottles of  pickle they make wonderful gifts for friends.

    • Fill the top with salt.
    • Add vinegar and close the lid place in a dark place for 3weeks. best served after 3 months...:)
















    Lajawab Chicken (Tortilla Lajawab)

    Wishing Everyone Happy New Year...!!!
    I found this chicken lajawab recipe on corn flour box seemed to be pretty simple and wanted to give it a go I was totally not prepared for this post but filmed it anyway it turned out really well this recipe is so simple with less number of ingredients as per the taste test it tastes like chicken kabab  and also like tandoori chicken the marinate or coating sticks really well to the chicken while frying the recipe however asks for deep frying since i used boneless chicken i shallow fried turned out really good...:)
    Ingredients:
    250 Grams Chicken Breast
    1 Tbsp Ginger Garlic Paste
    1 Medium Onion
    1 Tbsp Chilly Powder
    1 Tbsp Garam Masala
    1/2 Lime
    Corn Flour
    Salt to taste
    Oil for frying
    • Cut the breast into strips wash twice pat dry reserve in a bowl.
    • Peel one medium onion rinse in water add to a mixerjar and grind to a smooth paste with out adding any water.
    Marinate:
    • In a bowl add the cut chicken strips, garam masala, onion paste, lime juice and salt mix well  cover and allow to marinate for 4 to 5 hours in refrigerator.
    Lets Prepare:
    • Roll the chicken strips in cornflour and remove excess cornflour from the chicken.
    • Heat a pan with 4 to 5 tbsp oil and shallow fry the chicken turn the chicken every 5 minutes. once the chicken is well done drain the excess oil on a paper towel and serve hot with hot sauce...enjoy..:)
    To prepare tortilla lajawab:
    Tortilla 1 packet
    3 Bell Peppers 
    1 Large Onion
    1 Tsp Chilly Flakes
    1/4 Tsp Pizza seasoning & Basil
    Ready to use Garlic Spread
    Salt to taste
    If you stay in Bangalore these tortilla wraps are sold in Thomas bakery wheeler road  Frazer town located in cantonment.

    • Slice the bell peppers and onion and saute in a pan with a dash of salt, chilly flakes, pizza seasoning and basil saute till bell peppers soften a bit. 
    • Heat  the tortilla in microwave for 2 minutes.
    • Spread the garlic sauce on the tortilla place the bellpepper half way on the tortilla place the chicken strips on the bell pepper and wrap the tortilla serve hot enjoy...:)
    Video Recipe in English...:)



    One resolution I have made, and try 
    always to keep, is this: To rise above 
    the little things.

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