Meri Masala Maggie!!!

Maggie is something which is relished by all of us, no matter what age. Everyone has their own preference though....some like it soupy, some like it plain, some with veggies and so on....
It is easy to make and is tasty, which makes it a popular food among Bachelors. I remember my Bachelor days during internship, we were in a small industrial town where canteen food was pretty bad and we used to carry a maggie packet and request a tea stall owner nearby to cook for us. With no other option of ketchup or veggies we used to ask for mint chutney and that became our daily lunch.....

I will share my recipe of Masala Maggie, it's spicy and tangy....


Ingredients

1 small onion finely chopped
1 green chili finely chopped
1/4 capsicum finely sliced
3 french beans finely chopped
1/4 cup finely chopped cabbage
Finely chopped coriander for garnishing
salt to taste
Oil for frying
1 pkt Masala Maggie


For Masala

1/4 Tomato
1/4 small onion
1 clove of garlic
small bunch of Coriander
1 Green Chili
pinch of Black salt
salt to taste

Procedure

Grind all the masala ingredients in a mixer and make a chunky paste. Keep aside.
Fry onions in 1 tbsp oil, add the veggies, salt and 1/4 pkt of Maggie Masala. Fry a little so the veggies are not overcooked.
In a separate pan prepare Maggie and mix the paste, veggies and maggie together, fry for about a minute and serve Hot!!!!

PS: I have used all green veggies to make the color look green oveall. One can add red or yellow bell pepper, carrots, corns etc. as per choice.

Veg Momos

Momos is a type of Dumpling, which was originated in Tibet. Over the years, it has become a popular snack in India.  You can play with the fillings. Fill it with cauliflower, mix veg, paneer, chinese veg, anything . they taste good with any kind of filling. I don't use too many spices or sauces for the filling. Also to make it healthy you can always use Whole Wheat Flour instead of All Purpose Flour. It goes well with Schezwan sauce but one may want to keep green chutney as an option.

These days you will find lot of variations to momos. You can make several dishes with these, once you learn the basic recipe.

Wonton soup
Momo Burger
Fried Momo
Momo Sizzler

Ingredients
(6 Momos)

MOMO JACKET

1 cup All Purpose Flour ( Maida)
1/4 cup water
1 Tbsp Oil
Salt to taste

MOMO FILLING 1 ( Cauliflower)

1 Tbsp Oil
1 medium sized Finely chopped Onion
1 cup Shredded and squeezed cauliflower
1 finely chopped Green Chili
2 Tbsp finely chopped Cilantro ( coriander)
Salt n black pepper powder to taste


FILLING 2 ( Mixed Vegetables)

1 Tbsp Oil

1/4 Red bell pepper

1/4 Green bell pepper

5-6 French beans

100 gm cabbage

1 carrot

1 Green chili

1 Tbsp Soy sauce

1/4 tsp MSG/ one pkt maggi masala ( optional)

Salt to taste

FILLING 3 ( Masala Maggi)

1 Tbsp Oil
1 Medium sized Onion, finely chopped
1 Cup Carrot and cabbage, finely chopped
1/2 Capsicum finely chopped, lengthwise
1 pkt Masala Maggi
salt to taste

FILLING 4 ( Mushroom)

1 Tbsp Oil

1 pkt mushroom, finely chopped

1 onion, finely chopped

1/2 Tbsp Soy sauce

1/2 Tbsp Green chili sauce

1/2 Tbsp Tomato Ketchup

salt to taste

SAUCE

10 Dried Red Chili
25 cloves of garlic
1/2 onion, finely chopped
1 Tbsp Vinegar
1 tsp Sesame Oil
pinch of sugar
salt to taste
1 Cup Boiled water



Procedure

MOMO

Take flour, salt and water in a bowl and make a soft dough, keep it covered with a wet cloth for 15-20 minutes. 

FILLING 1

For the filling, take oil in a fine and fry the onions till soft, add shredded cauliflower, green chili, salt and pepper, mix well, add chopped cilantro and mix well.
Make balls and roll then into small roti, put the filling in between and bring the end together. 
Steam them for 5 minutes in a steamer or idli cooker. Or  Grease it with oil and bake it in preheated oven for 10-15 minutes at 280 degree.

FILLING 2

Shred all the vegetables using a chopper, squeeze and keep aside. Heat oil in a pan, fry the onion, add chopped vegetables, Add salt, and fry till water evaporates ( make a crater in the pan by moving the vegetables to the side, the water will collect in the center, simmer it till water evaporates). Add Soy sauce. Add MSG/ Maggi masala. Mix well. Allow to cool. 
Make balls and roll then into small roti, put the filling in between and bring the end together. Steam them for 5 minutes in a steamer or idli cooker. Or  Grease it with oil and bake it in preheated oven for 10-15 minutes at 280 degree.

FILLING 3

Heat oil in a pan, fry chopped onion till light pink, toss in the veggies add salt and fry a bit. Cook masala maggi with 1 tsp oil. add maggi to the veggie mix, toss so as to mix nicely. Roll roti put about 1 tbsp filling in between, turn the roti into half as we do for Gujiyas. Not take one end and roll it around to give it a shape of a Rose. Steam for 4-5 minutes. 

FILLING 4

Leave the chopped mushrooms in boiled water for about one minute, drain out the water and keep aise. Heat  oil in a pan and fry the onions, add the mushrooms, salt and sauces. Fry well till it becomes dry. make sure the mushrooms are not overcooked.
Make balls and roll then into small roti, put the filling in between and bring the end together. Steam them for 5 minutes in a steamer or idli cooker. Or  Grease it with oil and bake it in preheated oven for 10-15 minutes at 280 degree.


SAUCE


Take a pan lightly fry the onion keep aside in sesame oil, boil the red chili in a pan with a pinch of salt and drain them. Add Garlic, vinegar and sugar. Now grind them together in a  mixer. It will be a little chunky. If the sauce is too dilute. put it back in the pan and add 1tsp cornflour, simmer it and keep stirring till it reaches desired consistency. Serve it with hot Momos. 


Healthy Tip: Use 3 portion of wheat flour n 1 portion of maida to make for a healthier option !!!!

Guacamole Dip

I happens with most of us, we go out to eat at a restaurant or at a friend's place. There are certain dishes that have a special flavor and you keep on trying to figure out the ingredients in it. One such Dish was a Guacamole Dip which I had at a friend's place. I have added few extra ingredients to it, to make it a little more tangy and healthy. A Fusion of Flavor that will leave your taste buds and appetite craving for more, especially if you are a fan of Avocado!!!

Ingredients

1 Big sized Avocado, peeled and mashed

1 medium sized Onion, finely chopped

1 medium sized Tomato, finely chopped

2 Tbsp Yellow Bell Pepper, finely chopped

2 Tbsp Red Bell Pepper, finely chopped

3 Tbsp Raw Mango, finely chopped or 1/2 Lemon's juice

Salt to taste

1/4 tsp Black Pepper Powder

1 Tbsp Mayonnaise

Procedure

Take a bowl, mix all the ingredients together. If you are going to refrigerate an use it after a while make sure you put the Avocado seed in the mixture, that will not let the Dip change color. Serve with Tortilla Chips.

Can be used for Fahita. 

Pav Bhaji

When we talk about street food, Pav Bhaji is one of the option that comes to our mind. One of the hottest selling street food.  It's not just a snack but a filling meal. An ultimate blend of Spices with vegetables. To keep it simple we have plenty of readymade brands for Pav Bhaji masala , my personal favorite is Everest Pav Bhaji masala, it gives the perfect taste and color to the bhaji. A quick and easy recipe.


Ingredients

(serves 3-4)

2 boiled and grated Potatoes 
1 cup boiled and mashed vegetables ( carrots, cauliflower)
1 big sized onion Finely chopped
4 cloves of garlic finely chopped
1 Big Tomato finely chopped
2 green chili finely chopped
2 Tbsp Cilantro/coriander finely chopped
2 Tbsp Everest Pav Bhaji Masala
1 Tbsp Oil
Salt to taste
1 Tbsp Butter
1/2 cup water


For garnishing

1 Finely chopped onion
1 finely chopped green chili
finely chopped Cilantro
Butter 1/2 cube
Lemon wedges

Procedure


Take oil in an iron wok, fry the onions till light brown, add garlic, fry a bit then add pav bhaji masala and fry again. Add Tomatoes and fry till oil separates. Add the boiled and mashed vegetables, salt , green chilies. Add about 1/2 a cup water and stir, now add butter and simmer it for 10-15 minutes stirring occasionally. If it's getting thicker add more water. But simmering is important, the flavor of spices and butter blends nicely with the vegetables. Take in a serving bowl garnish it and serve hot with Pav.

I grill the Pav, top it with butter and sprinkle either Pav bhaji masala or Kashmiri Mirch powder on it. It looks more presentable and tastes even better.

Malai Kofta with Butter Naan

Malai Kofta is a popular North Indian dish, which has originated from Mughlai Cuisine. Malai is Cream which is one of the basic ingredient of the dish, Kofta refer to potato-paneer ball which can be deep fried or air fried. It's one of the commonly seen dishes in North Indian weddings and parties. It's considered to be a rich dish because of the use of Cream and dry fruits.  It goes well with Naan, but one can always serve it with chapati, tandoori roti or rice.

Ingredients needed

Kofta

( number of koftas about 8)
   
 2 Boiled and mashed Potatoes
 1/2 cup grated Cottage Cheese
 1 Tbsp Cornflour
 2 Tbsp Finely Chopped Dry fruits mixed with 1/2 Tbsp Cream
Salt to taste 
1/2 tsp Garam Masala
2 Tbsp Finely chopped Cilantro ( coriander)
1 Green Chili Finely chopped ( Almonds, cashews, raisins)
Oil for frying

 Gravy

1 Tbsp Oil 
1 Big Sized Onion
5 cloves of garlic
1 inch piece of ginger
3 medium sized Tomatoes
1/4 tsp Turmeric powder 
1 tsp Cumin powder
2 tsp Coriander powder 
3/4 tsp Red chili powder
Salt to taste
1/4 Cup Cream
1 tbsp Cashew paste
1/2 tsp Garam masala powder

Butter Naan
( number of Naan 8)

2 cup All Purpose Flour ( Maida)
2 Tbsp Curd
1 tsp Milk
1 tsp Baking Powder
1/4 tsp salt
2 tsp sugar
1 egg ( whisked)
2 Tbsp Oil
2 Tbsp Onion seeds ( kalonji)
2 tsp Butter

Procedure

Kofta -In a bowl mix together mashed potatoes, grated cottage cheese, salt, garam masala, chopped green chili and cilantro and cornflour. Divide in eight portions, fill each portion with dry fruits and give oval shape. Deep fry them in oil or use air fryer. Keep aside.

Gravy - Take the onion, garlic and ginger in a chopper and chop them into a paste. Fry the paste in one tbsp oil. Add Turmeric powder, coriander powder, red chili powder and cumin powder. 

Make a paste of tomatoes and add for frying. Fry until the oil separates. Add Salt and cashew paste. Add one cup water and let it simmer for 3-4 minutes, gradually stirring. Turn the flame off and add cream, mix well. 

Add the koftas at the time of serving and bring the gravy to boil on low flame. Sprinkle garam masala and finely chopped coriander leaves. In the serving bowl garnish with grated Cottage Cheese.

Butter Naan -Sieve the flour and keep aside. In a bowl take the flour and make a crater in between to add curd, egg, baking soda, milk, sugar, oil and salt. Mix well using hands and knead it  into a smooth and soft dough. Cover the dough with a wet cloth and keep for fermentation for an hour ( keep for 2 hour during winters)  
Preheat the oven at 200 degree.
Divide the dough into 8 equal pieces and make balls. Roll the ball into a round shape, brush thoroughly with oil, fold it again into a layered ball ( as we do for lachcha paratha) now roll again into a desired shape round or oval. Put the kalonji in 1/4 cup of water. Brush the Naan with only water on bottom side and  with Kalonji water on the top side.  Put it into the oven and bake for 3-4 minutes on 250 degrees. Cut it into half apply butter and serve hot.

PS: For garlic Naan replace the kalonji with finely chopped garlic, green chili and fresh coriander. 

Duckie Cutlets

Most of the kids are very fussy/picky eaters and my daughter was no different. I would literally scratch my head as to how to give her a healthy diet, she refused to take anything that didn't look attractive. My cookie cutters saved me by turning her omelettes, cutlets and idlis into attractive shapes. 

Sharing one of her favorite cutlets, Duckie Cutlets!!!

Ingredients

4 medium sized boiled and mashed Potatoes

1 grated Carrot

100 gm grated Cottage Cheese

1/4 cup boiled and mashed corn kernels

Finely chopped green chili and coriander (optional)

Salt to taste

1/4 tsp red chili powder ( optional)

few whole black pepper ( for making Duck's Eye)

Duck shaped cookie cutter or use a thoroughly cleaned play doh mould

Oil for deep Frying or use an Air Fryer

Procedure

Take a bowl, mix the potatoes, carrots, corns, cheese, salt and the optional ingredients together. Divide into 4-5 parts. Make round Shape cutlets and cut them using the cutter. Put the black pepper for eye.

Heat oil in a pan and deep fry the cutlets. Serve with Mint chutney or Tomato Ketchup as per choice.

Makki Di Roti with Sarson Da Saag!!!

In Punjab's food culture, one thing that remains evergreen, literally, is the traditional Punjabi dish of Sarson da Saag with Makki di Roti.

Being iron rich ( calorie rich too) , in many households it becomes quite a common diet during winter.

The saag dish is incomplete without dollops of butter - home-made white butter (even better) or the salted one. Just remember the health benefits and taste and forget about the calories :D

The rest, as they say, can only be savored and not be written in words.

Ingredients:
1 bunch of Mustard leaves (stems chopped off) 
1/2 bunch Spinach
1/4 bunch Wild spinach (bathua) 

2 medium sized Radish
1 tbsp Corn flour (yellow)
4-5 Green chillies 
12 cloves Garlic
2 medium sized Onions
1 tsp Turmeric Powder
1 tsp coriander powder
1 tsp Red chili powder
3 tbsp Butter 
 Water - 1 cup
Salt to taste

for Tadka

1 tbsp Ghee
1 tsp cumin Seeds2-3 whole Red Chili (Dried)

for Roti

1/2 kg Corn flour ( yellow)
1 grated Radish ( squeezed)
1/2 cup warm water
salt to taste

SAAG

Wash and clean the mustard leaves, spinach and wild spinach and finely chop all three.
Put them in a Pressure Cooker with chopped radish, half onion, 4-5 cloves of garlic and salt. 

Take out the mixture and put it in a blender and churn to a coarse paste. Mixture should remain a little lumpy.

Heat oil/ghee in deep frying vessel. Put 10 cloves of finely chopped garlic. When brown, add finely chopped unions and green chilies. When onions turn dark golden add turmeric, coriander and chili powder, now add the saag mixture and salt to taste. Simmer it and keep sprinkling makki atta, stirring continuously. Add Butter.

Simmer it for about 30 more minutes, stirring occasionally , to reach the desired consistency.

Before serving Garnish with Tadka. 

ROTI

In a vessel mix grated radish, corn flour and salt, knead using warm water. Roll rotis and heat a non-stick or cast iron pan, on a medium high heat. When hot, place the rolled roti on the pan. Fry for about 30 seconds to a minute on the first side, and when you see little air bubbles popping on the surface, flip the roti. 

Cook for another minute on the second side, then flip it again. 

Pressing gently at various points on the surface of the roti, until done. Take it off the pan and serve topped with butter. 

Masala Corn Omelette

Have always been a cooking fan. As a teenager I would sneak into the kitchen and experiment, try to make something that would indulge my senses. As they say 'Your mouth is a concert, make the taste scream'. I used to mix and match several recipes, sometimes my experiments worked sometimes they failed terribly. But I didn't want to give up. 

There are endless amount of recipes but let's start with the basics.

Keep experimenting, keep adding variations....

I would begin with Masala Corn Omelette!!

Ingredients

1 egg whites

1 egg with yolk

salt n pepper to taste

Olive Oil

For filling

1 small finely chopped Onion

1/2 cup corn kernels ( boiled)

1 finely chopped Green Chilli

1tbsp finely chopped Cilantro ( Coriander) 

Salt to taste

Whisk the eggs with salt and pepper. Get the filling ready. Fry the chopped onion in one tbsp oil, add corn kernels, green chilli, cilantro, add salt to taste. fry till it becomes dry. Spread an omelette and put the filling. 

Pic will give a better idea.

Try substituting corns with Cheese, mushrooms and  Cottage cheese.