Category: Recipes

Easy Ragi Recipes

HISTORY

Ragi, also known as Elusine corcana, has been cultivated in India as far back as 4000 years ago. Today many Indian states produce Ragi and Karnataka is the top producer with 58% of India’s export share. It is also known as Finger Millet in the southern part of India and Nachni in the northern side.

HEALTH BENEFITS

Ragi along with oats is one of the most nutritious food and also an easy one to digest. It is rich in calcium, protein and also iron and other minerals. It is rich in unsaturated fat which is good for the body and helps in weight loss. The presence of Tryptophan in Ragi reduces appetite. As compared to white rice, it contains high fiber which helps in digestion and also helps in reducing the cholesterol levels in the body. Patients suffering from anemia and low hemoglobin should include more ragi in their diet because it is a rich source of natural iron. Also, it is a natural relaxant and helps patients suffering from insomnia. It is used as an excellent baby food in the southern parts of India. Ragi porridge is given to the baby for bone growth and overall development.

But after seeing all these health benefits, ragi should not be consumed in large quantities. High consumption of ragi leads to increase in the quantity of oxalic acid. Hence, it is not advisable for patients suffering from kidney stones.

So here are some of the easy ragi recipes that can be tried at home.

A)     RAGI BISCUITS

INGREDIENTS

Ragi flour-1 cup

Powdered sugar- ½ cup

Butter- ½ cup

Cardamom powder- ¼ cup

Baking powder- ¼ tsp

METHOD

1)      Roast ragi flour in a pan for 5 min.

2)      After roasting it add sugar, butter, cardamom powder and baking powder to it and mix it well.

3)      Make it as a ball and place it in a greased tray. Leave enough spaces between the biscuits.

4)      Bake it in an oven at 300f for 20 min.

5)      Cool it and store it in a tight container.

B)      RAGI COCONUT MILK HALWA

INGREDIENTS

Ragi- 1 cup

Coconut milk-1 cup

Sugar -1 cup

Cashew (fried) – 5

Cardamom powder- a pinch

Ghee- needed

METHOD

1)      Soak ragi overnight.

2)      Grind ragi and extract milk.

3)      Mix ragi milk, coconut milk and sugar in a pan and cook.

4)      Add ghee and stir continuously.

5)      When content thickens and ghee starts leaving the contents, remove the pan from the stove.

6)      Add cashew and cardamom powder to it.

7)      Transfer the contents to a greased tray.

8)      Cut into desired shape when it is cool.

C)      RAGI WHEAT DOSA

INGREDIENTS

Ragi flour-1 cup

Wheat flour- 1 cup

Butter milk- for mixing

Salt- to taste

METHOD

1)      Mix the ingredients well.

2)      The mixture should be of the thickness of regular dosa batter.

3)      Keep it overnight and make dosa the next day.

4)      Serve it hot with any kind of chutney.

D)     RAGI COCONUT LADOO

INGREDIENTS

Ragi- 1 cup

Powdered jaggery- ¼ cup

Roasted peanuts- ¼ cup

Grated coconut – ¼ cup

Salt- a pinch

METHOD

1)      Take flour and salt in a bowl and water to it little by little while mixing it.

2)      Add grated coconut to it and steam the mixture for about 10-15 min.

3)      Lay the mixture into a tray and let it cool.

4)      Add jiggery and peanuts to it and blend it well.

5)      Roll them into lemon sized balls.

6)      Store it in a tight container to use it longer.

E)      RAGI COOKIES

INGREDIENTS

Ragi flour- 1 cup

Brown cane sugar- ½ cup

Green cardamom powder- ½ tbsp

Ginger powder- 2 pinches

Baking powder- ½ tbsp

Oil (rice bran) – ½ cup

Egg (whisked) – 1

Salt- ½ tbsp

METHOD

1)      Mix ragi flour and cardamom powder in a bowl.

2)      Roast this mixture for a minute or two in a pan till the color changes a bit.

3)      In a bowl break an egg and whisk it.

4)      Now add roasted ragi and sugar into it and mix it well.

5)      Add dry ginger and salt to it.

6)      Now add oil and mix it well. Now the mixture looks like a dark dough.

7)      Make round balls and then flatten them in your palms.

8)      Pre-heat the oven for about 5-7 minutes.

9)      Keep the cookies in a pan with butter paper on it.

10)   Place the biscuits with about an inch away from each other.

11)   Bake it for 8 minutes at 180 degree Celsius.

F)      RAGI OATS LADOO

INGREDIENTS

Ragi flour- 1 ½ cup

Oats flour- 1 cup

Dates (ripe) – 20

Milk- ¼ cup

Honey- ½ cup

Ghee- 3 tbsp

Green cardamom powder- 1 tsp

White sesame seeds- ¼ cup

Coconut powder- ¼ cup

Cashew nuts- 12

METHOD

PREPARATION

1)      Roast the oats lightly and grind them in a mixture.

2)      Take about 15 dates in a bowl and remove the seeds from it.

3)      Add milk to it and make it into a paste with the help of a blender.

4)      Cut the remaining oats into small pieces.

5)      Dry roast white sesame seeds.

6)      Dry roast cashew nuts.

COOKING

1)      Take 1 tbsp of ghee in a pan and roast the oats flour on low flame for few minutes.

2)      Now take another pan and add the remaining ghee to it. Add roast ragi flour to it and heat it in low flame till the rawness is removed.

3)      Add oats flour to the ragi flour and mix it well in low flame.

4)      Add dates paste to it and mix it well.

5)      Now add half of honey and mix it.

6)      Add cardamom powder to it and keep the pan in a low flame.

7)      Take the pan out of the stove and let it cool.

8)      Now add the pieces of dates.

9)      Now add the remaining honey and mix well into a dough.

10)   Now take some dough and add a cashew to it and make it in the form of a ladoo.

11)   Mix sesame seeds into coconut powder.

12)   Roll the ladoo in this mixture.

13)   Do the same with the remaining dough and serve it.

December 8, 2014
Every Day Smoothies !!!

Weight Gain is a fear every girl goes through . Yes I am part of that herd who is checking out her inches and freaks out when she doesn’t fit in her two months old jeans. Yes ! I am that normal silly , messed up screwed up , average looking , part of the crowd girl who wants to make a mark of herself which makes her stand out from the rest. Are you relating with me ? I am sure you do . More than half of the population does. Why do I spare boys they too feel the same . Its true that i have cried several hours for my pimple marks , hair fall, eyebrow issues, Bad hairstyle day ( And I am talking about serious problems here …Don’t Laugh!!!) .We all go through this bizarre life and we all feel why are we the chosen one ? To have a positive thought process or to have a happy smile (not fake) its a simple theory to get it right to eat healthy , to boost your brain cells to positivity, to assure yes! I am the chosen one for the right things in life.

Now you would be thinking how come I am thinking this way when I myself agreed to have cried for several hours on pitty issues. I have a true answer to this . I was tired of crying , pretending everything is okay , pretending I will clear the deep dark sky to my desired sunshine. It doesnt happen this way . For healthy mind you need nutrients and healthy lifestyle to think and behave wealthy. I am true to you guys because nobody can make you happy if you yourself don’t try or behave the way you should. We all have blessed lives and we all are chosen ones for miseries and happiness . believe me cribbing is the nascent stage of depression . Don’t crib , pull up your sock and get a grip of your own life. Wake up early with a beautiful smile and straight away head to the kitchen. Its a paradise of surprises and innovation. Take out the green veggies , nutritious fruits and vegetables and start cooking healthy food for yourself. To start a fresh day have a smoothie. As a health freak I had to write this article. I don’t want to be boring and strict for you guys to give you tasteless drink recipes which i myself wont drink , so I have few interesting smoothie recipes which I would love to share with you guys for so that you can start your day with a healthy and fresh . Smoothies or juices are very easy to make and you don’t need any rocket science theory or a tag of five star chef to enjoy the richness and benefits of healthy drinks . When you will read the recipes you will feel the same way. So cutting short the “Gyaan or Funda” and moving to the actual data of happiness . Do try it and have a blessed and happy smile .

24 Carrot:

Yes I am talking about Carrots and not Carat’s. Definitely is a health gold recipe for you . Do try it and have a sparkling day ahead.

Ingredients : Handful of cracked ice ( To get the crackling effect just make a poly ice bag and beat it hard to get cracking ice), 2 carrots coarsely chopped, 100 g pineapple pieces , 2 cups pineapple juice , Chilled strip of cucumber to garnish . Garnishing can be of your choice.

Servings : 2

Method :

Put the ice into the food processor or blender, add the carrots , pineapple pieces , Pineapple juice , and process it until it gets to thickness of a slush. Take a glass pour the slushy smoothie into it and serve it chilled.

This drink is healthy , with balanced nutrients , and moreover tasty. We often think healthy stuff is tasteless , this recipe will prove you wrong . Live love louder.

Tropical Smoothie :

Being healthy is worth living your life. We all are having hectic schedule and we often miss out our breakfast ( The most important meal of the day …Yes I am right …and I know you miss it !!!) If we think our body is a machine ,then breakfast is its battery charger. To have a charged up day you have to start a heavy diet ( healthy too ….I am not talking about parathas ). This smoothie will solve all your troubles as its fast and easy to make. Try out !

Ingredients : 1 ripe papaya peeled , stoned and chopped .1/2 fresh pineapple , peeled and chopped . ( You can prepare this overnight to avoid early morning hassle .1 cup soya milk ( A healthy source of protein ) , 2 cups low fat yoghurt. Chopped pineapple for garnishing . If you feel lazy don’t garnish but yes please do make the smoothie.

Servings :2

Method : Place all the ingredients in a food processor or blender and process until smooth. Meanwhile switch on your radio and do listen your favourite frequency. Cooking will be better and effective when you have music in your company.

Pour into glasses, Decorate or don’t decorate it . Wear your office clothes Have a sip and have a kick-start day .

So at the end of this do you feel it is blame the day , or your boss , your kaamwali bai or your spouse ( The most common one ) for not giving you a carefree life . I think you have started believing it that I was right when I said its simple to have a healthy smile by having a healthy food. So Instead of sulking and making anybodies else’s life miserable , lets take a pledge to wake up early , grabbing the beautiful smile, slowly opening the room curtains , see the morning sunshine and heading right to our kitchen and cooking the awesome recipes suggested above and if you do like it post your comments for the new ones till happy eating !

December 8, 2014
Chicken with Seasoning !!!

A non-veg platter is incomplete without a chicken. If I am asked I prefer white meat more than the red one. The best part of cooking a chicken dish is that its tasteless(Not literally) so its a boon for someone who wants to experiment with different flavours and try various combinations . If you are a true foodie you will agree with me because you have tasted chicken in many flavours so far …sometimes the combinations are weird but we still love it. If we look at world cuisine we get different forms of chicken recipes with innumerable permutation and combinations. If you love to eat chicken you can have it boiled ,roasted, fried and in many more forms. That’s the beauty of this protein it tastes good in any
form.Will share few chicken recipes of different varieties which is widely eaten all across the world and most importantly all these recipes are simple, little traditional but yet unique. I am very sure one you make these recipes you will be declared chef in your house instantly. I basic idea is to give a restaurant style dishes in your home platter , which will break the monotony of your own boring meals and the whole family will volunteer themselves to come up to dining table and share meal with lovely conversation with each other. We need this small talks between family members badly these days and
what’s best than a hot delicious home-cooked chicken. So grab your apron and do try these yummy chicken treats and as I always say surprise your loved ones.

Citrus Chicken :

Ingredients : 1 kg Boneless chicken pieces (Medium ), 1 tablespoon ginger and garlic paste, 3 to 4 lime leaves shredded, 1 tablespoon chopped lemon grass, 1 teaspoon lemon juice, 1 teaspoon black pepper powder, 1 teaspoon green chilly finely chopped, 1/2 cup finely chopped celery, 1& 1/2 cup orange juice,1 tablespoon cornflour,1 cup chicken stock, Salt to taste, Oil for cooking, freshly cut lime wedges for garnishing.

Servings : 4

Method :
Chicken Marination :
Mix Chicken , Lemon juice , salt, black pepper powder, chopped lemon grass, shredded lime leaves, Ginger and garlic paste nicely. Keep the marinated chicken for about 1 hour so that chicken pieces absorb the flavours nicely .

Method : Heat a shallow pan in high flame, add cooking oil, green chillies and sauté for 20 seconds. Add Finely chopped celery and sauté for another 30 seconds. You will experience delicate aroma of sautéed celery which will strike your hunger harder. Now directly add marinated chicken and slower the flame. Let the chicken get cooked properly with a little brownish texture so that it adds a roasted flavour into it.The chicken gets cooked in 8 to 10 minutes( 1 Hour marination makes easier to cook as
the chicken is more tender ). Now add orange juice and chicken stock into the cooked chicken along with cornflour to thicken the gravy. It takes around 3 to 4 minutes to ready the dish. Once the dish is done serve it hot with lime wedges as side garnish and enjoy this steamy recipe with your loved ones.

Butter Chicken :

Ingredients :

Marination : 1 kg boneless chicken pieces (Medium), 1 teaspoon lemon juice, 1 tablespoon ginger & garlic paste, 2 teaspoon kashmiri red chilly powder ( Enhances the colour of the chicken ) ,1 teaspoon black pepper powder, 1/2 cup Hung curd, 1 teaspoon cumin powder,1 teaspoon turmeric powder, 1 teaspoon
coriander powder, salt to taste 1 tablespoon mustard oil .
For Gravy : 100 gm butter,2 Cup Tomato purée, 3 to 4 green cardamom, few strands of mace, 1 teaspoon Kasuri methi powder, 1 teaspoon honey , 1 tablespoon Fresh cream salt to taste, 1 teaspoon kashmiri red chilly powder. 1 tablespoon Coriander chopped for garnishing.

Servings : 4

Method :

The marination is a two step process
Step 1 : Mix chicken pieces with Lemon juice, ginger and garlic paste, kashmiri red chilly powder, black pepper powder, salt and keep it in refrigerator for 30 minutes .

Step 2 : After 30 minutes add hung curd, cumin powder ,turmeric powder, red chilly powder, coriander powder to the marinated chicken mix well and add mustard oil into the mixture ( Mustard oil enhances the chicken marinate colour and texture , keeps the chicken greasy for grilling ).Again keep this marinated chicken for about 2 hours in the fridge .Heat a deep pan , Add butter , green cardamoms , and mace strands and sauté for 1 minute. Now add tomato purée in the pan and stir it frequently. Meanwhile grill the marinated chicken in a preheated oven in about 200 degrees centigrade for about 14 to 15 minutes. Once the chicken is tender and cooked take it out from the oven and keep it aside. Once the tomato starts separating oil on a regular interval of 5 minutes add 1/2 cup of water each time s that it avoids thickening or burning of tomato purée. Now add cumin powder , coriander powder red chilly powder, and kasuri methi into the gravy mixture along with some salt . Once the gravy starts separating oil again add honey into the gravy along with grilled chicken pieces . stir the chicken along with gravy for 4 to 5 minutes and then pour fresh milk into the gravy , The richness and creaminess of the butter is enhanced with addition of fresh cream . heat the gravy for another 2 to 3 minutes and plate the dish with chopped coriander as garnish. Team it up with naan or kulcha and enjoy this recipe with your loved once.

Chicken Kali Mirch :

Ingredients : 1 kg medium boneless chicken pieces, 1 tablespoon black pepper freshly crushed, 1 teaspoon lemon juice , 1 cup yoghurt, 1 tablespoon ginger and garlic paste, salt to taste,few green cardamom,1 large cinnamon , 1 cup sliced onions, 3 to 4 green chillies, 5 to 6 garlic pods , 1 teaspoon ginger juliennes, 1 cup fresh cream , 1 teaspoon turmeric powder, 1 teaspoon cumin powder , 1 teaspoon coriander powder, 1/2 teaspoon kasuri methi powder,Oil for cooking, 1/2 tablespoon finely chopped mint and coriander leaves

Servings : 4

Method :

Marination of chicken :
Mix 1 kg chicken with lemon juice , half of black pepper crush, 1 teaspoon oil, yoghurt, ginger & garlic paste, Salt and keep the marinated chicken in refrigerator for about an hour.Once the chicken gets marinated and gets enriched with all the flavours of the marination Heat a deep pan and add cooking oil in it with cardamom , cinnamon stick. Heat the whole spices for 30 seconds and add onion slices ginger julienne and garlic pods and green chillies .Sauté the ingredients for about 3 to 4 minutes. Take out the mixture from the pan and cool it to make a fine paste out of it. Once the paste is made again add a little bit of oil into the same pan and add the onion paste. Sauté the paste again for 3 to 4 minutes and add all the dry spices , turmeric ,cumin ,coriander and kasuri methi powder.Sauté the ingredients for another 5 minutes on slow flame add marinated chicken , 1/2 cup water, and coriander and mint leaves .Cook the chicken for another 10 to 12 minutes until the chicken is tender and soft.Not add fresh cream and rest of the black pepper powder left . Bring to boil and switch of the flame. Garnish it with mint leaves and serve it hot. This recipe goes well with steamed rice or Fried Rice. Enjoy and share your comments.

December 6, 2014
Fish Mania !!!

Two years ago I got married to my lovable Bong boyfriend and the very next day, I was introduced to this favourite cuisine of every bong family – “Mach Bhaat “.Its a tradition in the families to love Fish . I was a little scared as I just couldn’t tolerate the smell of it, few might relate to my situation .Bengali’s are just crazy about fish and I was just the opposite. They can write their own food bible about their favourite food “Mach “.If you ever had interacted with a Bengali, within a few minutes of your conversation you will know the love they have for Fish.I have seen crazy Bong friends of mine in alien cities travelling to every nick and corner of the city… Guess what? Just to have mach bhaat. Gosh! I can write loads of stories about their fish mania, For instance, its a tradition in Bengali families to judge a would be son-in laws character by letting him buy a fish and the quality of the

fish he buys determines his character (Its true. I am dead serious). The only thing which can deviate a Bengali’s mind from fish is football (May be politics sometimes).Its not easy for a bengali to live without mach a single day and for some even one single meal. When I started cooking after marriage I had this huge challenge in front of me of not having fish and still cooking it.But I took up this challenge and
have made so many recipes thanks to my mother-in-law and sometimes you tube too. You wont believe I started liking fish and now, eat it for every single meal. This is how crazy you can be when you marry a Fish Maniac. Its lovely to pen down my initial cooking days – horror stories which eventually turned out to be fairy tales and bring a smile on my face every time I recollect those memories. Today I am
going to share a two of my favourite fish recipes which I cooked for my first anniversary party and they turned out to be a big hit. I hope it rocks your parties as well.

Fish Biryani !!!

Yes! I am discussing biryani with a twist . This dish is delight to have and very simple recipe to try at home. For a fish maniac its heaven on a platter.

Ingredients : 400 g Basmati Rice washed and soaked for 30 minutes., 400g Bhetki fillet or Talapia Fillet (Both easily available in markets), 2 cups finely sliced Onions (Preferably red Onions),1 cup finely chopped onions ,1 cup chopped tomatoes, 1 tablesopon Ginger and garlic paste ,1 1/2 cup Whipped Yoghurt, 1/2 cup Coriander and mint finely chopped, 8 to 10 Small green chillies slit from one side, 2 tablespoon Lemon Juice ,2 to 3 black cardamom, 2 to 3 cinnamon sticks, cloves, black peppercorns, 1 /12 teaspoon cumin powder, 1 1/2 teaspoon coriander powder, 1 1/2 teaspoon kashmiri red chilly powder , 1 1/2 teaspoon turmeric powder, Salt to taste, 1 teaspoon of rose water, Oil as required.

Servings : 4

Method :

Marination of fish :
Mix Lemon juice , ginger and garlic paste with all the powdered dry spices ( cumin , coriander , kashmiri red chilly , turmeric, Salt) . Apply apply the mixture to the fish fillets and keep it aside for 30 minutes so that spices get properly soaked into the fish for a even taste.

For Biryani Preparation:
Cook the basmati rice previously soaked in water until its half cooked. Once the Rice is done spread the rice in a flat tray so that it doesn’t get overcooked in its own heat.
Take a small deep pan add oil for deep frying and fry sliced onions till they are golden brown and keep it aside plating on paper napkins to strain extra oil.

For biryani handi preparation take a deep pan with a lid. Heat it on medium flame . Add oil in a generous amount, heat it for for 30 secs and then add whole spice ( black cardamom , cloves , cinnamon, black peppercorns). Stir it for 30 sec so that oil gets the spicy flavour and add chopped onions . Sauté it for 3 to 4 minutes, add – salt, turmeric powder, chopped tomatoes and sauté it for another 3 to 4 minutes until tomatoes separate oil. Now add whipped yoghurt and marinated fish. Stir it gently so that it doesn’t breaks fish fillets. Close the lid for 8 to 10 minutes and turn the gas on slow flame. Now to have layered biryani take out half of the cooked fish in a bowl . Spread the remaining
fish in the pan and add half of the rice quantity, layering it with half of the deep fried onion slices and half of the chopped coriander and mint leaves ,flavouring it with few drops of rose water. Repeat the same layering with the remaining ingredients and keep the deep pan on top of a flat tava ( Flat )pan on a medium flame for 5 more minutes. This process creates dum in the biryani giving a nice aroma to the dish.
Once done Plate the dish in desirable bowl or platter and serve it with love.I am sure you will please a fish maniac.

Doi Mach :

Another dish which is a delight to have, a traditional bengali recipe and currently my favorite “Doi Mach”. Fish cooked in yoghurt marination .

Ingredients : 8 pieces of Rui Fish , 2 medium sized onions , 2 to 3 chillies made into fine paste, 1 tablespoon garlic paste, 1 & 1/2 cup of whipped yoghurt, 1 cup Tomato purée,1 teaspoon cumin seeds, 1 bay leaf, few green cardamom, little cinnamon stick ,cloves, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 & 1/2 teaspoon of turmeric powder, 1 teaspoon of red chilly powder, 3 to 4 green chillies slit from one side, oil to cook, salt and sugar to taste , coriander leaves chopped for garnishing.

Servings : 4

Method : Marinate fish with salt , sugar, 1/2 teaspoon turmeric powder and half of ginger and garlic paste and keep it aside for 30 minutes. Heat a pan , add oil and heat it for 30 seconds . Add bay leaf , whole spices and cumin seeds along with onion and chilly paste. sauté it for a minute and then add rest of the ginger garlic paste. Sauté the entire mixture for 2 to 3 minutes until onions turn transparent. Add tomatoes , salt, and dry powdered spices and stir it for another 3 to 4 minutes until it separates oil. Add the marinated fish and stir it gently mixing every ingredients well. Cover the pan with a lid and slow the flame and cook it like this for another 10 minutes. Open the lid if the fish is tender enough to eat , Switch of the flame plate the dish into a platter and garnish it with coriander leaves . Serve Hot with loads of love.

Happy Eating !!!

December 3, 2014
The Taste of Real India !!!

We all binge on fast food stalls laid near our college , homes, offices and schools. Its why Indian cities are famous for .We all love to have chaat , pakoras and sandwiches whenever we are out for some fun time ( Or…..a time out!) . Roadside food though seems unhygienic to few (specially our mom’s) but still we all have indulged ourselves to commit this tasteful sin.Students would agree with me if I say we survive college or school days because the “bhaiyaji” who sits outside our campus who makes much more better stuff than our “canteen wale uncle” , its true right ! Roadside food is relief to all those who survive to just eat and to those who believe wasting money on a high class pizza is a waste. Don ‘t we all cherish those after school bhel puri and kala khatta . I always had this sigh of relief to treat my friends with this heavenly food outside my college campus on my birthdays ( it saved my pocket money a lotttt) .

Boys still surviving with this strategy of saving money on dates ,by taking their lady love to marine drive or Victoria Memorial and having bhel puri or pani puri & trust me these dates are very romantic with minimum expense. Those who are still wasting money on” Hi Fi ” dating try out my way of wooing a girl after all “WE” love attention not food. I have spent many years as a student in Pune ‘s FC road ,a very famous place even as Brat Pitt along with Angelina Jolie were spotted there some years ago (Yeah !!! its a big deal for Hollywood crazy puneites) and if you have ever visited that place you will relate to each and every word in this article written so far . Steamed momos, Bun Maska , Irani chai , corn cutlets you name it and you will get it in FC road. And not only Pune I believe and you all will agree with me every city has a highlighted food street where often people our seen having the best time of their day chatting ,gossiping, singing , shopping and most importantly Eating with their family and friends.We all get annoyed when unable to pass a footpath without pushing or when see our streets get dirty with rotten food spilled every where and easily blame the roadside food shops , But this question itself raises the debate are we going to survive without these people serving us with best tasteful yummy delights generations after generations (Yes its an long affair trending through many generations ). I vouch for their existence as they are part of me, my city, my country.On this note will share few yummy recipes of my favourite roadside Platter.

Chocolate Cheese Sandwich :

Ingredients : Square shaped breads 4 Pieces, 1 cup processed grated cheese, 1/2 cup chocolate syrup, 1 teaspoon honey , 1 tablespoon roasted nuts( Depends on your preference But I prefer Almonds ).

Servings : 2

Method : Take a Bread slice apply chocolate syrup evenly . Spread the grated processed cheese too in similar way .Make it a sandwich adding another plain bread slice . Grill it until it has toast like texture . Top it with honey and roasted nut . Serve hot. Enjoy this sandwich with a hot cup of coffee. It will make your day .

Sprout Chaat :

Healthy , tangy , spicy, & tasty yet roadside . Yes its a delight for those who diet but still want to hang on roadside junk.

Ingredients : 1/2 cup sprouted moong (small green legume), Sprouted kala chana (Black chickpea) , 1/2 cup tomato finely chopped, 1/2 cup cucumber finely chopped, 1 teaspoon chaat masala, 1 teaspoon roasted cumin seed powder, half a lemon juice, salt to taste, 1 teaspoon green chilly finely chopped, Little coriander leaves finely chopped for garnishing.
Servings : 2 ( The more the merrier )

Method : Mix all the ingredients and stir well. Garnish it with coriander and serve the diet freaks of your gang( They wont skip your party now) .

Moong Daal Vade with tangy Mango Chutney :

Ingredients : Soak 2 cups Moong Dal overnight and make it into a paste (not very smooth), 2 teaspoon ginger and green chilly paste , 1 teaspoon red chilly powder, Salt to taste, cooking oil for deep frying.

For Tangy Mango chutney : 1/2 cup green mango made into fine paste , 1/2 teasppon green chilly paste, 1/2 teasppon lemon juice, Salt to taste.

Serving : 2

Method : Mix moong dal , salt , ginger and green chilly paste &red chilly powder very well with the help of hands . Take a pan heat oil for deep frying . Fry small vade shape and size not specific ( Its a way you feel comfortable ) till golden brown. Take out from the oil, dab it on a tissue paper and sprinkle black salt (a bit ) before serving.

For Chutney : Mix all the ingredients well listed above for the chutney and serve as a dip with moong vade.

Mumbaiya Vada Paav :

Considered as staple food in maharashtra .My favorite so I saved it for the last to share with you all. Its a very simple recipe to try at home .

Ingredients : 2 large potatoes boiled and mashed ,2 teaspoon Roasted coriander seeds , 1 cup soaked poha ,mashed just like potatoes, 1 teaspoon chaat masala, 1 teaspoon chilly powder, 1 teasppon garam masala, 1 tablespoon coriander finely chopped,1 teaspoon chopped green chillies, salt to taste, 1 teaspoon turmeric powder, 1 cup gram flour, half cup ric e flour, Oil for deep frying , Paav to serve with vada.

Servings : 4

Method : mix well boiled mashed potatoes, mashed Poha, chaat masala, green chillies , red chilly powder, coriander seeds, chopped coriander leaves, salt and pinch of turmeric powder into a fine smooth lump free mixture . To coat this mixture we need to make a thick paste of gram flour , rice flour , turmeric powder& salt .Once the coating is ready , we will take out equal portions from the mixture , give it a round shape and dip it in the coating mixture and deep fry it. Once the vada’s are done sandwich it between the paav and serve hot with tamarind Chutney . Enjoy it when it rains and you feel hungry.

Its ironic that I am writing all about roadside food while enjoying Tikki Chaat on my couch ( Idea to pen down few recipes clicked with the first bite itself).

December 3, 2014
Easy Sandwich Recipes

Sandwich is the product of the modern world which was introduced in the western world. Later it spread to other parts of the globe. This simple, easy to make dish is a favourite among children and adults alike. Sandwiches are good for our health since it includes vegetables that we won’t take otherwise. It is a widely popular lunch food is easy to carry and is usually taken to picnics, offices and schools.

HISTORY

The history of modern sandwiches using sliced bread dates back to 18^th century Europe. But historians argue that sandwich or sandwich like dishes were used in different cultures.

The famous Jewish religious leader, Hiller the Elder, is said to have wrapped Paschal lamb or the Passover lamb in soft Matzah (flat, unleavened bread) during Passover ceremony (a religious ceremony of the Jews). Predecessors of sandwich can also be found in Europe during middle ages and also in Netherlands during 17^th century. Initially, sandwiches were considered to be the food of men who shared it while gaming and drinking at night. But slowly, it entered to the aristocratic homes and became a part of their diet. The popularity of this simple food increased due to industrialization and the rise of the working class. Sandwiches became popular in Spain and England during 19^th century. This popular and quick meal became part of American culture during 20^th century and from then on became a staple diet.

THE STORY OF THE NAME ‘SANDWICH’

It is considered as the namesake of John Montagu, 4^th Earl of Sandwich, 18^th century English aristocrat, who is considered as the eponymous inventor. Before being known as sandwich, it was known as ‘bread and cheese’ or ‘bread and meat.’

In Spain, sandwich is also known as ‘bocadillo.’ Hamburger is one of the popular varieties of hot sandwiches.

EASY SANDWICH RECIPES

A)     HAKKA NOODLES SANDWICH

INGREDIENTS

1)      1 Hakka noodles packet

2)      Capsicum (finely chopped)-1

3)      Spring onion (finely chopped)

4)      1 carrot (chopped)

5)      1 tbs cabbage

6)      1 tbs beans (chopped)

7)      Soya sauce and chili sauce- as per requirement

8)      Oil

METHOD

1)      Boil water and add Hakka noodles and 1 tsp oil.

2)      Remove the pan and pour the content to a plate and let it cool.

3)      In another pan, add oil and let it become hot.

4)      Add chopped vegetables and fry (the vegetables should be crunchy)

5)      Add soya sauce, chili sauce and also noodles to it and mix well.

6)      Garnish it with chopped spring onions and serve it hot.

B)      CHILI PANEER TOAST SANDWICH

INGREDIENTS

1)      1 tbs oil

2)      1 finely onion

3)      1 crushed green pepper

4)      2 bread cubes

5)      ½ cup grated paneer

6)      tomato ketchup

7)      chili sauce

8)      ¼ tsp pepper powder

9)      Salt- to taste

10)   Coriander leaves

11)   ¼ cup grated cheese

METHOD

1)      Heat oil in a pan and fry onion and capsicum for 5 minutes.

2)      Add bread cubes, grated paneer, tomato ketchup, chili sauce, salt and pepper powder to it and mix it well.

3)      Apply butter on toasted bread.

4)      Spread the above mixture and sprinkle some grated cheese on top of it.

5)      Grill until the cheese melts.

C)      GRILLED CHEESE SANDWICH

INGREDIENTS

1)      Cooking oil

2)      2 slices of whole grain bread

3)      2 slices of cheese

4)      ½ tomato-sliced

5)      ½ cup baby spinach

METHOD

1)      Layer cheese, tomato and spinach between the bread slices.

2)      Heat a large skillet over medium low heat. Add oil to it.

3)      Heat the sandwich till the bottom becomes light brown in color. Flip to the other side and heat it in the same way.

4)      Cut the sandwich to half and serve it hot.

D)     GRILLED AMERICAN CHEESE SANDWICH

INGREDIENTS

1)      2 slices of bread

2)      1 slice of American cheese

3)      1 tbs mayonnaise

METHOD

1)      Heat the skillet over medium heat.

2)      Spread half the mayonnaise to one side of the bread. Heat this side of the bread in the skillet.

3)      Now add cheese on top of it.

4)      Spread mayonnaise to one side of another slice of the bread. Keep this side on top of cheese.

5)      Heat the sandwich till the cheese melts.

6)      Turn the bread and repeat.

7)      Cut the sandwich into half and serve it hot.

E)      ITALIAN STYLE GRILLED CHEESE SANDWICH

INGREDIENTS

1)      2 slices of white bread

2)      1 tsp margarine (softened and divided)

3)      1 slice American cheese

4)      ½ tsp Italian seasoning

5)      ¼ tsp crushed red pepper flakes

6)      2 slices of tomatoes (thinly sliced)

METHOD

1)      Spread ½ tsp of margarine on one side of each slice of bread.

2)      Place the bread (with the margarine side) on a skillet.

3)      Place cheese on top of bread and sprinkle it with Italian seasoning and red pepper flakes.

4)      Lay tomato slices on seasoned cheese, overlapping tomato slices.

5)      Place the other slice of bread on tomato, with butter side up.

6)      Cook on medium flame till the bread turns a golden brown color.

7)      Remove the sandwich from the skillet.

8)      Serve it hot and enjoy the food.

F)      GRILLED CHEESE AND TOMATO SANDWICH

INGREDIENTS

1)      2 slices of bread

2)      2 slices of tomato

3)      2 slices of Swiss cheese

4)      2 tsp of mayonnaise

5)      1 pinch salt

6)      1 pinch pepper

7)      1 pinch Italian seasoning

8)      1 pinch garlic powder

9)      1 pinch minced garlic

10)   2 tbs butter

METHOD

1)      Spread mayonnaise on both sides of bread.

2)      Put slices of cheese on one piece of bread.

3)      Add tomato slices.

4)      Sprinkle it with pepper, Italian seasoning and salt.

5)      Add cheese on top of tomatoes and cover it with another piece of bread.

6)      Heat a pan with butter and garlic powder or minced garlic.

7)      Spread butter on top of each side of bread.

8)      Grill it until the bread turns golden brown color and the cheese melts.

November 28, 2014
Assamese Taste!!

Assam is a very important part of our India, Its famous for its culture, dresses, food etc. Here we are going to have a look at its food culture, Assamese cuisine is a style of cooking which is a confluence of cooking habits of the hills that favor fermentation and drying as forms of food preservation and those from the plains that provide fresh vegetables and abundance of fish from its many rivers and ponds, both of which are centered on the main ingredient – Rice. So here are some Assamese dishes which can give you a taste of Assam.

BOR MANIMUNI MAASOR JHOL-

Ingredients-

1. Bor manimuni (with roots):150 gm

2. Hot water – I normally use double the amount of curry I need.

3. Small fish: 200 gm any fish you like.

4. Salt and Turmeric – To your taste.

5. Mustard oil – To fry the fish and a little for the curry.

6. Fenugreek seeds: a pinch

7. Black pepper powder: 1/4 tsp

8. Garlic: 3/4 pods (crushed)

Recipe- Grind the bor manimuni greens root and all. Strain and keep the juice aside. If you are good with hands strain with hands by squeezing. My grand ma used to keep those lums tie them with a thread and drop in the curry, to be later taken out before serving.

Wash and clean fish and marinate with salt and turmeric. Fry them 80% in a wok and in mustard oil, keep aside.

In the remaining oil, add the fenugreek seeds to crackle. Add crushed garlic pods, salt, turmeric, manumuni extract and let it come to boil .Add the hot water and drop the fried fishes into the curry.

Let it simmer until the water is half in quantity. Just before turning off the fire, add the pepper powder. Serve with steamed hot rice.

ALOO KONIR DOM-

Ingredients-

4 eggs, 1 onion, chopped, 5 small potatoes, quartered, 2 tomatoes, sliced, 1 tblsp ginger-garlic paste, 1 whole red chili, 1 bay leaf , 2 cardamoms, 1 tsp cumin seeds, 1 inch stick of cinnamon, 3 cloves , 1 and 1/2 cumin powder, 1 tsp turmeric powder and a little extra for frying the eggs, 1 tsp garam masala powder, 1/2 tsp coriander powder.

Recipe- Boil the potatoes along with the eggs till done. Peel the potatoes and keep aside. Make small incisions on the eggs, lengthwise. Rub a little turmeric and salt on them, fry in a tblsp of oil till brown and keep aside. Be careful and keep a distance while doing this as the eggs may splutter at times. Heat 2-3 tblsp of oil in a pan. Add the cumin seeds, bay leaf, whole red chilli, cardamoms, cinnamon and cloves. When the seeds splutter and the oil begins to leave an aroma, add the onion and stir for a minute. Add the ginger-garlic paste and fry till the onions are translucent.

Add the tomatoes along with the cumin, turmeric and coriander powder, season with salt and cook over low heat till the tomatoes are mushy.

Mash one or two pieces of the potatoes to thicken the gravy. Add all the potatoes and stir for a couple of minutes till they are nicely coated in the mixture.

Add a glass of water and bring the gravy to a boil. The amount of water can be reduced if a thicker gravy is desired.

Now add the eggs and simmer for a minute. Add the garam masala powder and simmer for a further minute. Remove from heat and garnish with freshly chopped coriander. Serve hot with rice or chapatti.

LABRA-

Ingredients-

3 chopped butternut squash/pumpkin

2 chopped aubergine

1 chopped mooli ( Radish)

2 medium sized potatoes, chopped

A paste of 1 small onion (chopped), 4 cloves of garlic (chopped), 2 inches of ginger (chopped) and 1 whole red chili

2 tbsp mustard oil

1/2 tsp sugar

Salt to taste

3/4 tsp turmeric powder

1 tsp cumin powder

3/4 tsp garam masala powder

1 and 1/2 C water

For the tempering-

1 tsp paas puron

1 bay leaf

1 whole red chili, halved

Recipe-

Heat the oil in a pan and add the ingredients for tempering. When the seeds splutter, add the onion-ginger-garlic-chili paste. Keep stirring till the moisture evaporates and the mixture is lumpy.

Add the vegetables, mooli, potatoes, butternut squash and aubergine, in that order, stirring well after each addition till everything is nicely coated with the spices.. Add the sugar and season with salt.

Reduce the heat to low, cover and cook till the vegetables are done 3/4ths of the way, stirring every now and then.

Add the turmeric and cumin powders, stir well for about a minute and add the water. Bring to a boil over high heat. Reduce the heat to low, cover and cook till done, stirring every now and then. The aubergine should have lost its shape, the squash and potatoes very soft (no sharp edges) and the mooli slightly firm.

Add the garam masala powder.

Increase the heat and stirring continuously, reduce the gravy, but do not let it dry out completely.

Serve hot as a side dish with plain rice and dal.

November 21, 2014
A tryst with Sicilia’s soul -PASTA!!

Did you know that over 600 pasta shapes are produced around the world?

Or that 2.75 million tons of pasta is made in Italy every year?

Or that to cook one billion pounds of pasta, you would need 2,021,452,000 gallons of water – enough to fill nearly 75,000 Olympic-size swimming pools (one billion pounds of pasta is about 212,595 miles of 16-ounce packages of spaghetti stacked end-to-end – enough to circle the earth’s equator nearly nine times).

Fascinated?

Pasta is a simple dish and it is available in such diverse varieties merely because it is a versatile food item.

“Not only are pasta dishes delicious, but they are also great, easy options for a quick dinner during a busy weekday”

-Marcus Samuelsson

So why not cook some?

Here are 5 Speedy Pasta dishes for the home-cook:

Numero Uno –

Pasta Carbonara

Time: 30 minutes

Serves: 4

Ingredients: 1 packet spaghetti, 100 g bacon (cut in strips), 3 eggs, 1 egg yolk, 100 g Pecorino Romano or Parmesan (grated), 1 Tbsp olive oil, black pepper (coarsely crushed), Salt

Directions: In a big pan, heat the oil and fry the bacon till crisp. Set the fried bacon aside. In a mixing bowl, beat the whole eggs and the yolk. Stir in the grated cheese. Set aside the mixture. Boil the spaghetti in salty water. Drain the pasta. Reserve the cooking water. In another saucepan, toss the pasta with the egg mixture, bacon and any fat rendered from cooking the bacon, over very low heat. Add salt and the pasta water. Remove from the heat. Serve right away with lots of pepper, freshly crushed in a pepper mill, and more Parmesan (optional).

Numero Dos-

Pasta with Mushroom Sauce

Time: 25 minutes

Serves: 2

Ingredients: 50 gm shitake mushroom, 100 gm fresh mushroom (sliced), 1 tbsp chopped onion, 1 clove garlic, 1 tbsp fresh thyme or fresh parsley (chopped), 30 ml white wine, 100 gm whole wheat pasta-penne or linguine, salt, pepper

Directions: Put the pasta in boiling salted water. While the pasta is boiling, you should prepare the sauce. In a saucepan, sauté onion and garlic in olive oil. Add mushroom and wine into it. Once the wine has evaporated, add some of the water in which shitake mushroom was soaked. Add salt, herbs and cook for 5-6 minutes. Once the pasta is cooked, add to the sauce with a little bit of pasta water. Serve hot.

Numero Tres-

Pasta Con Pomodoro E Basilico

Time: 30 minutes

Serves: 4

Ingredients: 1 packet Penne, Parmesan cheese, 1 kg large red ripe tomatoes, 40 ml extra virgin olive oil, 3 cloves garlic (peeled and minced), A handful of fresh basil, a pinch of red chilly flakes, salt

Directions: Cut the tomatoes in half crosswise and remove most of the seeds. Then quarter the tomatoes. Heat the oil in a large skillet, and add garlic and chilly flakes. As soon as the garlic gives off its aroma, add the tomatoes. Cook over high heat until the tomato begins to thicken. Use a wooden spoon to stir and help break the tomato pulp. Add the basil and some salt. When the sauce is cooked, remove it from the heat and run it through a food processor for a minute. Cook the pasta in abundant boiling water and drain. Place in a serving bowl with the sauce. Drizzle a little olive oil over the pasta and mix well with the sauce. Serve with grated Parmesan cheese.

Numero Cuatro-

Spinach and Ricotta Ravioli

Time: 40 minutes

Serves: 2

Ingredients:

For the Dough – 2 1/2 cup flour, 2 eggs, 1 tsp olive oil, salt
For the Filling – 1 cup spinach (blanched), 1 cup ricotta cheese, 3 tbsp parmesan cheese.

Directions: Grind all the ingredients for the filling and keep aside. To prepare the dough, take a bowl and add the flour, eggs, salt and olive oil. Add some water and knead it to make the dough. With a rolling pin, roll out the dough into thin sheets. Take the spinach mixture and make small portions of it. Place this mixture on the dough sheet, cover and press the sheet around the filling. Cut it in desired shapes and boil them till done. Serve hot.

Numero Sinco-

Four Cheese Pasta

Time: 40 min

Serves: 2

Ingredients: 1 cup macaroni (pasta), 15 gm parmesan cheese, 20 gm cheddar cheese,15 gm brie cheese, 20 gm swiss emmental cheese, 12 cherry tomatoes, 1/2 cup milk, 1 sprig rosemary, 1 sprig thyme, 1 spring onion, 2 cloves garlic, 10 gm chopped onions, 10 gm chopped leeks, 10 gm chopped celery, 1 bay leaf, 60 gm butter, 30 gm flour, 1 pinch white pepper, 1/2 tsp nutmeg grated, pinch of chilli flakes

Directions: Boil the macaroni in salted water. Strain and put in a bowl with olive oil. Melt the butter with flour in a saucepan along with olive oil. Boil milk with rosemary, thyme, bay leaf and spring onions. Strain the milk in with the flour and butter, whisking slowly. Season with salt and pepper. Grate parmesan, add cheddar, some chunks of brie and emmental. Put in the sauce and mix it in. In a hot pan add some slice garlic, cherry tomatoes, chilli flakes and a pinch of salt. Saute well and deglaze with a touch of white wine. Mix the macaroni with the sauce. Serve hot.

November 21, 2014
Let’s have some RAINBOW!!

Who doesn’t love a rainbow? That magical moment when Tlaloc is being generous and yet the sun is peeking from behind the clouds, hop scotching and letting fall its warmth here and there – that exact moment, a jolly young rainbow is born.

Rainbows had always fascinated me as a kid. It had that fairytale aura that I looked for in anything and everything then.

That fascination – well, I incorporated it in my culinary creations and the outcome was more than satisfactory. The food looked fun, my little cousins loved them and to top it all, they were delicious!!

My first recipe is a rainbow cake –

Rainbow Cake

Time: 1 hour

Serves: 18 slices

Ingredients:

[ 125g butter (softened, plus a little extra for greasing), 225g plain flour, 150g golden caster sugar, 3 fresh eggs, 1 tsp baking powder, pinch of salt, 1 tsp vanilla extract, edible food colouring (red, orange, yellow, green, blue and purple)

For the icing- 1 tsp vanilla extract, 3 x 250g tubs cream cheese, 350g icing sugar ]* 3 for 6 sponges

Directions: Heat the oven to 180C. Grease the pan and line the base with baking paper. Tip all the sponge ingredients (apart from the food colouring) into a mixing bowl, and then beat until smooth.

Weigh the mixture into another bowl, and then weigh exactly half the mixture back into the mixing bowl. Pick 2 colours and stir a little into each mix. Scrape the different batters into the tins, trying to spread and smooth as much as possible. Bake on the same oven shelf for 12 minutes until a skewer poked into the middle comes out clean.

Repeat the same process to make all the coloured layers. Leave them all to cool.

To make the icing, beat the vanilla and cream cheese until smooth. Sift in the icing sugar and gently fold in with a spatula.

Smear a little icing on your plate to stick the first sponge. Start with the red, and then spread with some icing right to the very edge. Repeat, sandwiching on top the orange, yellow, green, blue and finally purple sponges. Spread the remaining icing thickly all over the sides and top of the cake. And voila! Your RAINBOW CAKE is ready!!

The Rainbow Cake is a massive hit in my family and I bake it every time my little sister comes to Kolkata for a quick visit. To quote her, “It is yummilicious!”. Kids are going to love it so bake away! Moreover, who said, us, adults can’t have a bit of our colourful fun? Gorge on folks!

The second rainbow-y recipe which I absolutely love to bake is –

Rainbow Cookies

Time: 1 hour

Serves: 48 pieces

Ingredients: 8 ounces almond paste, 1 cup butter (softened), 1 cup white sugar, 4 eggs (egg white and yolk separated), 2 cups all-purpose flour, 6 drops red food coloring, 6 drops green food coloring, 1/4 cup seedless red raspberry jam, 1/4 cup apricot jam, 1 cup semisweet chocolate chips (melted)

Directions: Preheat oven to 175 degrees C.In a large bowl, break apart almond paste with a fork, and cream together with butter, sugar, and egg yolks. Stir in flour to form dough. In a small bowl, beat egg whites until soft peaks form. Fold egg whites into the dough. Divide dough into 3 equal portions. Mix one portion with red food coloring, and one with green food coloring. Spread each portion into one of the prepared baking pans.Bake 10 to 12 minutes in the preheated oven, until lightly browned. Carefully remove from pan and cool completely.Place green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread green layer with raspberry jam, and top with uncolored layer. Spread with apricot jam, and top with pink layer. Transfer layers to a baking sheet, and enclose with plastic wrap. Place a cutting board on top of wrapped layers to compress. Chill in the refrigerator overnight.In the morning remove plastic wrap. Top with melted chocolate chips, and refrigerate for 1 hour. Slice into small squares.

These Rainbow Cookies are great to snack on are one of the tastiest cookies ever. Try ‘em!

Rainbow Jello

Time: 20 minutes

Serves: 7 cups

Ingredients: 6 packages of Jello (rainbow colours), 3 cups of yogurt or light sour cream, whipped cream ( this is optional but if added, it takes the rainbow jello to a whole different dimension)

Directions: To make each layer of jello, add 1 cup of boiling water to each package of Jello one at a time. Stir briefly and dissolve the Jello. Set half of the Jello aside. Use a whisk and stir ½ cup yogurt or sour cream into the other half of the Jello. Pour the creamy Jello layer into clear clean plastic cups or any other form of utensil you prefer. To the other half of Jello, add 3 tbsp water. Set aside. After the first layer is set, pour in the second layer. Repeat process for all the other layers of Jello. Add a dollop of whipped cream over the Jello (once it is set) at the end. And this is how the awesome Rainbow Jello is created.

The bobbly wobbly Rainbow Jello is a personal favourite. Since it needs mainly two ingredients, it is convenient and is the easiest of the lot to make. And again, it is simply delightful!

November 21, 2014
Magic Maggi!

Ma’s ‘magic maggi’. I remember getting it to school for lunch almost every week and my friends would finish it off in less than 5 minutes. They loved my mother’s ‘magic maggi’. I did too. She fried it instead of simply boiling it. She gave a whole new dimension to it.

Ma added eggs (a must), experimented with different veggies depending on the season of the year, sometimes threw in a couple of shredded chicken, tossed and turned the divine mixture – a bit of this, a bit of that – and voila the favourite food of the household was ready to be devoured.

One needs to know the craft of making maggi and simply fall in love with its art.

My sister-in-law loves maggi – quoting her, “During my college years, I had to stay in a hostel and you know how hostel food is. Yuck! I basically learnt to eat maggi for breakfast, lunch AND dinner. My Life Saviour! “

She taught me a couple of tricks and different recipes to turn a simple maggi into a restaurant quality dish (almost). And being the awesome person that I am, I would love to share those recipes with you. We will start with something yummy yet simple, and move on to the dishes which require a bit more skill to make. So, here goes:

Cheese and Corn Maggi

What you will need: 2 packets of Magic Masala Maggi, 2 and a half cups of Mozzarella Cheese (shredded), ½ cup boiled corn, 1 and a ½ cup of water, 2 tbsp butter, salt

How to make it: Boil water in a pan. Break the cakes of Maggi into smaller bits. Add the Maggi. Stir gently. Add the Masala (spice mix). Stir. Add the boiled corn and some salt to the Maggi. Grease a baking tray with some butter and keep it aside. Once the Maggi is half-cooked, pour them in the baking tray. Add the shredded Mozzarella on top. Sprinkle the top with more cheese and herbs. Place the baking tray in a preheated oven (around 120 degree Celsius) for 5-6 minutes. Once the cheese melts, your Cheese and Corn Maggi should be ready.

Maggi Sandwich

What you will need: 1 packet Magic Masala Maggi,2 toasted bread slices, 1cheese slice (cut them into small pieces),1/2 tsporegano (dried),1/2 tsp dry red chilli flakes

How to make it: Boil 1 cup of water in a pan. Break the cakes of Maggi into smaller bits. Add the Maggi. Stir gently. Add the Masala (spice mix). Cook on a medium flame for 3 to 4 minutes. Stir occasionally.Add cheese, oregano and chilli flakes. Stir and mix well. Divide the mixture into 2 equal portions.Spread a portion of the mixture on each toasted bread slice.Serve hot.

Veg Maggi Omlette

What you will need: 1 small packet of Magic Masala Maggi, 1 cup besan, 1 cup semolina, 3 or 4 green chillies, 1/2 cup sprouted whole green gram, a bunch of coriander leaves, 1 medium sized onion, 1 tsp ginger and garlic paste, 1/4 cup carrot (grated), 1/4 cup coconut (grated , 1/2 cup olive oil , pinch of salt

How to make it: Boil 2 cups of water in a pan. Break the cakes of Maggi into smaller bits. Add the Maggi. Stir gently. Add the Masala (spice mix). In a bowl, put besan, semolina, salt, ginger garlic paste. Mix well.Take the Maggi, onions, grated carrot, grated coconut, coriander and green chillies and dip them in the besan mixture. Mix thoroughly. Add water to balance the consistency of the batter. Dab some oil on a pan. Heat it. Put some batter in the pan in the shape of an omlette. Add green gram sprouts over the omlette. Cover the pan with the lid and allow it to simmer. After 3 minutes, flip the omlette. Cook for another 2 minutes. Serve hot.

Maggi Noodle Salad

What you will need: 1 packet of Magic Masala Maggi, 1 cucumber (diced), 1 onion (finely chopped), 1 tomato (finely chopped), 1 capsicum (diced), ½ tsp cumin (powdered), 3 garlic cloves, 2 pinches of rock salt, one pinch of salt, ½ tsp sugar (powdered), ¼ tsp chat Masala, 1 green chilli, a bunch of mint leaves (finely chopped), a bunch of coriander leaves (finely chopped)

How to make it: Break the cakes of Maggi into smaller bits. Dry roast them in a pan until they are a soft brown colour. In a large bowl, mix vegetables such as, cucumber, tomato, capsicum and onion. Add crushed garlic, cloves and green chilli. Add rock salt, cumin, salt, chat masala, sugar. Mix well. Add the crushed roasted maggi noodles to the vegetable mix. Sprinkle some mint and coriander leaves on top. Serve immediately.

The Maggi Magic does not end here. Obviously. Give it a northern twist. Add the southern zing. Spice it up. Or keep it simple. Listen to your heart. Put on your chef’s hat. Experiment with flavours and let your creation do the talking. Be the Maggi Chef. Be You.

November 9, 2014