Maggie Pakoda Recipe

Maggi pakodas


Ingredients:

* Cooked (Left over) Maggi Noodles – 3 cups
* Chickpea Flour (Senagapindi, Besan) – 1 cup
* Rice Flour – ½ cup
* Onion – 1 small
* Red Chilli Powder – ½ tsp
* Salt as required
* Oil to deep fry

Preparation Method

1. Chop onions into tiny pieces.
2. Mix together all the ingredients except oil along with the chopped onions and make into a thick batter with little water.
3. Make sure the batter is not so watery or too dry.
4. Just add enough water so that the flours stick to the onions.
5. Heat the oil in a deep-bottomed pan.
6. Then take small portions of the batter and drop into the hot oil carefully.
7. Deep fry till the pakodas turn golden brown in color.
8. Remove from oil and place on a paper towel to drain excess oil.
9. Repeat the same process with rest of the batter.

Fruit Cream

Ingredients:

200 ml heavy cream
1 banana
1 mango
1 apple
1 pear
6 grapes
4 strawberries
1/2 cup icing sugar
2 drops vanilla essence

Instructions:

Cut fruit into small pieces (I usually dice them). Grapes can be cut horizontally into 3 parts.
Put the cream in a medium bowl and add sugar. Stir slowly until mixed well. Add more sugar if the taste is creamy. The taste should be sweet not creamy. Now add vanilla and mix well. Add all the fruit and mix again. Chill and serve.
Consume on the same day as it would end up turning sour.
The consistency of this dessert should not be liquid. The fruits should be well coated with the cream.
You can also add a number of variations of your choice such as chocolate chips or cocoa powder or almond essence--lots of other things, but we usually enjoy it plain.
If conscious about calories in cream , you can also substitute the cream with beaten yogurt.

Macroni with Spinach

Ingredients:

For spinach balls:
1 bunch spinach
1 cube cheese/paneer
6 tsp maida
1/2 green chili, finely cut
pinch of soda
salt to taste
For red sauce:
2 cup macroni
5 medium sized tomatoes, boiled and pureed
1 onion, finely chopped
1 capsicum, finaly chopped
1 tbsp garlic paste
1 tsp chilli flakes
1 tsp oregano/italian seasoning
1/2 tsp sugar
salt to taste

Method:

For spinach balls:

* Steam the spinach for 5 minutes without water
* Cut it into small pieces and mix with cheese,green chilli, maida and salt
* Take a little water into your palm and roll the mixture into small round balls
* Steam these spinach balls for 10 minutes ( as shown in the picture ) and set aside.


For red gravy:

* Take water in a bowl and bring it to a boil. Add a little salt and oil. Add the macroni and cook till its tender. Drain and set aside
* In a pan, take a little oil, add onion and cook till it turns brown.
* Add garlic paste, capsicum and the spices. Cook for 2 minutes
* Add the tomato puree, sugar,salt and half cup of water.
* Cook with the lid covered for 10 minutes.
* Add the spinach balls and macroni. Mix well.
* Garnish with cheese and chili flakes.

Serving Suggestions:

Serve with Garlic bread

Masala Bhath (Masala Rice

Ingredients:

rice 1 cup
2 green chilies
1 small tomato
1 tsp Finely chopped coriander leaves
1 small potato
1/2 tsp mustard seeds
1/2 jeera( cumin) seeds
pinch of hing (asafoetida)
1 small onion
1/2 kasuri methi (dired fenugreek )
1/2 tsp curd
1 tsp garam massala powder
salt to taste


Method:

* heat oil directly in a pressure cooker
* put mustard, cumin seeds ,pinch of hing and cut green chillies
* when mustard starts cracking , add small cut onion.
* once the onion is little light brown, add finely chopped coriander leaves, kasuri methi and stir for 3 minutes
* add sliced potato, curd and chopped tomato.
* now add rice, bring it to boil
* add garam massala powder and salt to taste
* pressure cook it till 4 to 5 whistles depending on the size and the type of the cooker. ( you can microwave it for 15 to 20 minutes)
* Garnish with fried curry leaves


Serving Suggestions:

serve hot with kadi or pachdi

Pakodi Curry

Ingredients:

For Pakodi
1 cup Besan
2 cups Rice Flour
4-5 Greenchillies
1/2 tsp cumin seeds
Few Coriander leaves
Salt
Turmeric

Making Curry

Pinch asafoetida
1/2 tsp Turmeric
1/2 tsp Mustard seeds
1/2 tsp Channa dal
Tamarind
1/2 tsp Urad dal
Salt as per taste

Instructions:

Pakodi procedure:

1. Mix all above pakodi ingredients with some water and make pakodi dough.

2. Heat oil in pan and put small ball of dough in it and fry until it is golden brown. Repeat same procedure until dough is completed.

3. To make curry, take another pan and add some oil. Put asafoetida, mustard seeds, cumin seeds, channa dal, urad dal and turmeric.

4. Put all the fried pakodi in it and add tamarind juice. Put the lid on it wait until pakodi becomes a little soft.

Serve with rice and ghee

Choco Roll

Ingredients:

1 pkt. cheese - 15 oz.pack
1can-condense milk
2-3 tea spoon Hershey’s chocolate syrup
2 pinch cardamom
1table spoon ghee

Instructions:

Mix cheese and condense milk in a fry pan .

· Heat it on medium heat ,stir it frequently.

· When it starts thickening ,reduce the heat and stir occasionally.

· When its thick enough and comes in a lump ,then divide this in two equal portion .

· Take a greased plate and spread one portion in a layer .

· Keep the other portion in fry pan and add Hershey’s chocolate syrup in this and heat it on low flame for 3-4 minutes.

· Now spread this mixture on same plate over the First layer.

· Than roll tightly. When it cools cut in to small pieces. Store this in Air tight container

Vegetarian Bean Chili

Vegetarian Bean Chili

Great on its own or with corn muffins! Find more Vegetarian Dishes now.

Serving: 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

INGREDIENTS:

2 tablespoons olive oil
1 chopped onion
2 cloves garlic, crushed
1 cup boiling water
1/2 cup crushed tomatoes
2 tablespoons tomato paste
1 16-ounce can red kidney beans, drained
1/2 teaspoon oregano
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon chili powder

DIRECTIONS:

1. Heat oil in pot, add onion and garlic till golden.

2. Add water, crushed tomatoes and tomato paste to above, cook 2 minutes.

3. Mash 1 cup of the beans by hand or blender, leaving 1 cup of whole beans, add both cups to pot.

4. Add all spices, cook on low flame 30 minutes; stir every so often.

NUTRITIONAL INFORMATION:

Based on individual serving.
Calories: 206
Total Fat: 7 g
Carbohydrates: 28 g
Protein: 8 g

Red Pepper Chutney

INGREDIENTS:


1 tablespoon tamarind pulp
4 dried red chillies
1 teaspoon coriander seeds
4 red bell peppers, diced
2 tablespoons vegetable oil
2 teaspoons mustard seeds
5 curry leaves
a pinch of fenugreek seeds
salt

Method


1 In a small bowl, cover the tamarind pulp with 4 tablespoons of hot water. Break up the pulp as much as possible using a small spoon, then leave to soak for 20 to 30 minutes. Sieve to give 4 tablespoons of tamarind water

2 Meanwhile, place the chillies and coriander in a dry frying pan and toast for 2 to 3 minutes over a medium heat.

3 Transfer the toasted spices to a blender and add the bell peppers, tamarind water and some salt. Grind to a smooth paste and transfer to a serving dish.

4 Heat the oil in a saucepan. Add the mustard seeds and, as they begin to pop, add the curry leaves and fenugreek. Pour the contents of the pan over the red bell pepper mixture and gently stir through before serving.

Saffron Chicken Pulao

INGREDIENTS:


2 cups long-grain white rice
4 tablespoons ghee
1/2 teaspoon powdered saffron
1 cinnamon stick, broken
3 cloves
2 cardamoms, lightly crushed
2 tablespoons golden raisins
2 tablespoons blanched almonds
10 oz skinless chicken breast, diced


Method


1 In a pan, with a heavy base, stir the rice in half the ghee until the grains are well coated. Add saffron and spices and pour in 3 cups cold water. Cover and bring to the boil, then reduce heat to lowest point and cook without removing the lid for 20 minutes.

2 Cook the golden raisins, almonds and diced chicken in the remaining ghee. Stir into the rice and let sit for 5 minutes before serving.

Navratna Pulao

Rice Recipes

Navratna Pulao - Nine 'jewels' or items that are combined with the rice thus name

- 2 cups (360 gm) Rice, long grained,
washed, soaked for 1½ hour
- 1 tbsp (15 gm) Ghee (clarified)
- 1 tsp Cumin (zeera seeds)
- ½ cup (100 gm) Onions, sliced fine
- ½ cup (250 gm) Green peas
- 1 cup Potato, peeled, and cubed
to match peas
- ½ cup Paneer (cottage cheese)
cubed to match peas
- ½ cup Carrot, cubed to match peas
- ½ cup Mushrooms, finely chopped
- ½ cup (50 gm) Kaju (cashewnuts)
halved and roasted
- ½ cup (50 gm) Almonds, dry rosted
- ½ cup (25 gm) Makhana (lotus seeds)
- ¼ cup (30 gm) Kishmish (raisins)
- ½ cup (125 gm) Tomato puree
- 1½ tsp Salt
- ½ tsp Garam masala
- 3 ½ cups Hot water
- 1 tsp Kewra (vetivier)


1.Mix 1½ tsp ghee and zeera in a deep dish. Cook covered at HI for 1 minute.
2.Add onions and cook uncovered at HI for 10 minutes, stirring once, till brown.
3.Add the potato, paneer, and 1½ tsp ghee. Mix it well and cook covered at HI for 5 minutes, stirring once.
4.Mix in the peas, carrot, mushrooms, kaju, badaam, makhana and kishmish. Cook covered at 70 % for 5 minutes.
5.Add rice (water drained), tomato pure, salt, garam masala and water. Stir and cook covered at HI for 10 minutes, then at 70% for 10 minutes.
6.Stir in the kewra and cook covered at 30% for 5 minutes. Serve immediately.

Rava Upma(Sooji)

Ingredients:

1 cup Rava(Sooji)/Semolina (Hartweißengrieß in German)
1 tsp ghee for frying
2 green chillies slit lengthwise
1 inch ginger chopped finely
1 tsp chana dal
1/4 tsp mustard seeds
few curry leaves
1 medium sized onion chopped finely
1 carrot grated
1/4 tsp turmeric powder
coriander leaves for garnishing
1/2 tbsp oil
Salt to taste


Recipe:

In a pan, fry the Rava(Semolina) with ghee for about 5 mins, till it is slightly roasted and keep aside.
Heat oil in a pan and add mustard seeds. When they start spluttering, add chana dal, curry leaves, green chillies and ginger and saute for few seconds.
Now add in the chopped onion and saute till they turn golden brown. Add the grated carrot and saute and close the pan and let it boil for few seconds.
Now add in 3 cups of water, salt to taste and turmeric powder and close the pan and let the water come to a boil.
When the water water comes to a boil, reduce the flame and slowly add in the semolina stirring continuously so that no lumpa are formed.
Mix well for 2-3 mins and turn off the heat.
Serve hot garnished with coriander leaves or fried cashews.

Lobhia Curry

Ingredients:

1 cup black eyed beans
1 big onion chopped finely
1 green chilly slit lengthwise
3 big tomatoes chopped into small pieces
1/2 tsp ginger-garlic paste
1/4 tsp cumin seeds
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/4 tsp red chilli powder (adjust according to taste)
1/2 tbsp Oil (any cooking oil or olive oil)
Salt to taste
Coriander leaves for garnishing




Recipe:

Soak the black eyed beans in water overnight. Boil the soaked beans in enough water till soft.(If using a pressure cooker, cook for 3 whistles with 2 cups of water. If boiling in a pan, it will take around 45 mins on medium heat with about 4 cups of water)
Heat oil in a pan, add cumin seeds. When cumin seeds begin sizzling, add chopped onion and saute till slightly browned.
To this, add in the green chillies and ginger-garlic paste and saute for a min.
Now, add in the coriander powder, turmeric powder and saute for another minute.
At this point, add the tomato pieces, mix well and cook covered till the tomato becomes pulpy.
Add in the cooked beans along with the water used for cooking, red chilli powder and salt to taste. Add enough water to get the consistency of the gravy.
Simmer for another 2-3 mins, till all the spices blend well. (You can mash a few beans if you want a thick texture to the gravy)
Garnish with finely chopped fresh coriander leaves and serve hot with rice or roti

Lobhia Punjabi(Black Eyed peas)

Ingredients

2 cups black-eyed peas , soaked in water for a couple of hours
2 tbsp oil (or ghee
1 tsp cumin-coriander powder
1 large tomato, chopped
1 tbsp amchur
1 tsp chili powder
salt, to taste
4-5 stalks cilantro, finely chopped
2 cups spinach, chopped
2 tsp ginger-garlic paste

Method

Cook the beans in a pressure cooker (one whistle only).
Heat oil, add the onions and fry them till they start turning brown.
Add the ginger-garlic paste and cook for another minute.
Add the cumin-coriander powder, cook for another minute.
Add the tomatoes, cook till they turn soft, 2-3 minutes.
Add the amchur, beans (with the liquid), chili powder, spinach, and salt.
Mix well and let it simmer over low heat for 6-7 minutes.
Taste and adjust the salt and amchur accordingly.
Sprinkle the cilantro before serving.