So if you are not in a hurry and think of being a bit of adventurous, especially not too hungry then try this recipe. So simple and quick as the advertisement says Bas Do Minute (just two minutes)
Maggi is love, leave my kids you give me maggi and I’ll enjoy them any time. That doesn’t mean I keep eating maggi on regular basis No. Once in two months as an adult we all know it’s just maida with preservatives.
So let’s head on for this super quick recipe
2 packets of maggi
1 green chilli chopped
1/2 cup capsicum chopped
1/2 cup onions Chopped
Maggi Masala 2 sachet
Cheese of ones choice
2 cups water
1 tablespoon butter
Heat butter in a pan add green chilli, onions and capsicum cook for a minute.
Now add in Maggi Masala Give it a nice mix.
Pour water, bring it to boil
Add the noodles and cook till dry
Now take rectangular baking tray spread Maggi in it and top it with a generous amount of cheese
Serving snacks on a daily basis gets a bit hectic, so to make things a little easier I am sharing with you a simple Murmura/ puffed rice recipe, with some spices added to it. Nothing fancy here the ingredients used here can be easily found in your pantry. So what’s making you wait, head to the kitchen and get cooking.
Murmura has been in Indian kitchen since ages, I remember when we used go for vacations to our native place all the workers from the field use to have murmura for their break as a snack with some drinks which still goes on. Murmura being very light for digestion and healthy so it’s highly recommended for that small cravings where one just wants to eat something light rather than heavy snack.
So let’s see how this recipe shapes up in my kitchen, this is really very simple and easy to make.
#foodblogger #purvanchaltadka #murmura#puffedrice
2 packets of murmura
150 grams of ground nut
1 tablespoon haldi/turmeric powder
1 1/2 tablespoon salt
1 cup makhana/foxnut
1/2 cup kaju/cashews
2 tablespoon Kishmish/raisins
1 packet of mixed Namkeen
1 tablespoon red chilli powder
1 cup oil
Take a kadhai pour oil fry ground nut till light brown and remove it on a plate.
In the same oil fry makhana, cashews and raisins and remove it on a plate
Strain the excess oil and use only 4 tablespoon oil, now add in haldi, red Chilli powder with salt Cook for few seconds without burning it, keep the flame low.
Add in the murmura and give it a quick mix, off the flame
Add the fried ground nut, cashews and raisins, mix it
Now add the namkeen along with makhana
Bring all this together, store it in a air tight container
Potato is a versatile vegetable which goes well with everything. So, today let’s explore some Korean recipe. Cooking this is very simple and quick. Good for snacks or party.
Kids all time favourite as these are made with potatoes, which they’ll never say no to. As always veggies here can be used according to ones preference whichever your kid loves. Potatoes are boiled and is made into a tough by adding cornflour or Refined flour. Then it is given shape with a bottle which you will see further here.
So let’s get the recipe
Korean Chilli Potato
6 boiled potatoes
2 cup cornflour
4 tablespoon oil
2 tablespoon green chilli finely chopped
2 tablespoon garlic chopped
1 cup spring onions green
2 cups capsicum chopped
2 tablespoon tomato ketchup
1 tablespoon red chilli sauce
1 teaspoon vinegar
1 teaspoon soy sauce
2 tablespoon schezwan chutney
4 cups water
1 teaspoon salt or according to taste
Mash the potatoes in a bowl and add cornflour knead a dough, if required use oil
Take small lemon size portions press it flat and take a small bottle press in between to give it the desired shape.
Shape all In this manner
Place a pot filled with water and bring it to boil once it starts boiling add in the potato balls boil till the balls start floating up, remove it out with a strainer immediately don’t overcook and place aside
Now take a fry pan pour oil let it heat add in the chopped garlic and Chilli, let it cook a bit now add in the veggies saute it keep the flame low
Now add in the sauces given with the salt.
Mix it well, now place the boiled potato balls on the mixture and gently mix it without breaking it
We all love potatoes and so one keeps creating new recipes. Here’s a yum recipe for snacks or breakfast.
Boiling potatoes is a bit tricky here, we don’t have to overcook it or under cook both ways one has to be very clear with cooking
Veggies again can be of ones taste, so use whichever you like.
This is completely my way of making this, I have peeled the skin as it had a lot of mud. You can bake with the skin if you get clean potatoes.
Let’s get the recipe
1 cup red, yellow bell pepper chopped
1/2 capsicum chopped
1/2 cup onion chopped
1/2 cucumber chopped
2 tablespoon coriander leaves
1/2 teaspoon Kala namak
1 tablespoon mixed herbs
1/2 tablespoon garam masala powder
1/2 teaspoon kashmiri red chilli powder
1/2 teaspoon jeera powder
1/2 teaspoon chaat masala powder
1 teaspoon salt
Boil water in a pan add salt and cook potatoes in it, potatoes should not be overcooked
Cool the potatoes and cut into half, now peel the skin and keep aside
Scoop out the potatoes in between with a spoon
Take a mixing bowl add in chopped bell pepper, capsicum, onion, cucumber, coriander leaves, herbs,kala namak,salt,red chilli powder, jeera powder, chaat masala, garam masala and scooped potatoes. Mash this well in the mixture and mix.
Grease a baking tray or pan with butter
Apply butter on the potatoes both the side
Fill the scooped potatoes with the mixture prepared
Sprinkle salt over the potatoes, some herbs
Place it on the baking tray and spread a generous amount of cheese
In winter’s you get amla in abundance, why not try a chutney with these fresh gooseberry which goes well with bakris , rotis and rice.
Roasting is done on open fire with the flame low so that the Amla gets cooked a bit. After allowing it to cool don’t peel the skin grind the chutney with the skin, this makes this chutney full of flavours. Same way you have to roast garlic, chilli n ginger. Then grind it to fine paste. It that simple.
While buying Amla do buy the once without any dark spots.
Let’s get the recipe
#purvanchaltadka #gooseberry #chutney #dip
Roasted Amla Chutney
4 green chilli
4 garlic cloves
5 to 6 pudina/ peppermint leaves
Handful of coriander leaves
1/2 teaspoon black salt/kala namak
1/2 teaspoon salt
1/2 teaspoon sugar
Small piece of ginger
1/2 teaspoon jeera/cumin seeds
3 to 4 tablespoon water
Roast amla, ginger, garlic n green chilli
Take a grinder now remove the seeds of amla add them in the jar with coriander leaves, pudina,jeera,kala namak, salt,sugar,ginger,garlic, green chilli with some water
Are you in confusion about the morning tiffin box for your child, no worries here’s a quick and simple toast recipe which every kid will fall in love with. As well the adults. Cooking this toast is fast and in that morning rush this recipe comes handy.
With some basic ingredients from the kitchen you are sorted. Give it try.
Having kids in the house makes any mother creative with her cooking skills, lol… so keep exploring and creating.
As this is a vegetarian site I have used custard powder instead of eggs. To make it more healthy I have used brown bread aswell.
So let’s see how it all has come together
French Bread Toast
1/2 cup milk
4 tablespoon vanilla custard powder
1 teaspoon vanilla essence
3 to 4 tablespoon powdered sugar
1 tablespoon powdered sugar for dusting
4 brown bread slices
Take a bowl add milk, custard powder, vanilla essence, powdered sugar Mix this well, if required adjust milk , it has to be liquidity.
Heat a non-stick pan and dip one slice of bread both sides and toast it on the pan by applying butter to the edges.
Cut it into squares place it on the serving plate and dust some powdered sugar
Parfait has its origin from France, where it is made with cream, sugar and eggs. Nowadays you will get so many variations of this recipe. Try which you find quick and easy to make. As this recipe anyway is easy, I have my way of layering this.
Make them in jars or bottles for easy serving. Most loved dessert for any party, as it’s easy to serve and can be made a day before. Festive season has began and every household in India is loaded with mithai, many a times these mithai are unattended for days and you don’t feel like wasting them, so rather than throwing it make a yum dessert of this motichur ladoo.
There are combinations of some ingredients when brought together creates a whole new recipe, at times we tend to be in our comfort zone by not experimenting as we don’t want our favourite dish go wrong. But this is definitely a must try recipe for you without any compromise on the taste.
So, let’s get the recipe now
Motichur Parfait recipe
5 to 10 pieces of Motichur ladoo
1 teaspoon elaichi/ Cardamom powder
1 piping bag of whipped cream
Crush the ladoo using fork and keep in a plate
Whisk the whip cream till soft peaks are formed
Add in elaichi powder and gently fold it
Fill the whipped cream in a piping bag
Take any small glass or jar layer the motichur ladoo using a spoon
Now layer it with whipped cream
Top it with Chopped almonds
Repeat the layering process till the glass or jar it full as shown in the picture above.
Chill it and serve as and when required.
Enjoy Motichur ladoo parfait anytime, any season.
Hope you loved this recipe, until then keep exploring…
This cake has its origin from Mexico, Central America and Latin America. It’s a cake soaked in milk and cream. A very simple and delicious way of having a cake. Milk here makes this cake more yummy than you expect. Baking this cake is easy, like any regular one. Only thing is I have made a chocolate flavoured one, which is more preferred in the house. I have made my way of tres leche with preferred flavours.
Why the name Tres leche?
This recipe requires three( tres is three) types of milk in it. Whole milk, condensed milk and evaporated milk. So the name
How to serve?
Cut a square piece of the cake, place it on a plate and pour in the three milk mixture as desired around the cake, enjoy it as when you wish to.
This cake lasts for 3 to 4 days in the refrigerator, best dessert for your guests at home. Making them a day before if you have a party or get together.
Once the bake is baked it is poked with a fork to have enough holes, so that the milk gets soaked well till the base.
Let’s just get the recipe now
#purvanchaltadka #foodblogger #tresleche
Ingredients for cake
200 grams Refined flour/Maida
180 grams powdered sugar
125 grams milk powder
125 grams white butter
5 ml vanilla extract
1 teaspoon baking soda
1 1/2 teaspoon baking powder
5 ml lemon juice
40 grams cocoa powder
125 grams milk
Ingredients for milk mixture
1/2 cup condensed milk
1 cup milk
2 tablespoon cocoa powder or ganache
1 teaspoon coffee powder
Whipped cream for layering
Some cocoa powder for dusting
First let’s bake the cake, for that take a bowl add all the ingredients given except lemon juice and mix
Preheat the oven at 160 degrees for 10 minutes
The quantity I have used requires a 7 inch cake tin
Take cake tin place it with a parchment paper
Now add the lemon juice in the cake mixture mix it and pour in the tin
Festive season has started with our Ganesh chaturthi and now its Navratri, whole market is flooded with sweets and mithai. So here I am with some special sweet made at home. Full of hygiene and taste. Made way cheaper than the shop. No compromise on taste either.
As the name suggests malai peda how do you get the malai do you use malai or not you will get to know in this blog so keep scrolling the recipe.
I bet no one will ever notice that it’s homemade, that’s the level of perfection here. No iam not boosting you will find it yourself.
When you are complemented for your effort it’s worth everything. No khoya or mawa used here a very instant version of peda you will get.so let’s get started
#purvanchaltadka #foodblogger #malaipeda
250 grams Paneer/ cottage cheese
1 cup milk powder
1 cup milk
1 cup powdered sugar
1 tablespoon ghee/clarified butter
1 teaspoon elaichi powder/ Cardamom
Powdered pista/ pistachios for garnish
Take a non stick pan add ghee and pour milk in it
Bring to a boil
Now add in milk powder, mix it well
After that add grated paneer, sugar and mix continuously till the mixture comes together well and leaves the pan
Off the flame add elaichi powder Mix it well. This takes around 15 minutes , keep the flame low while cooking
Let it cool down a bit, and take a small lemon size portion of the mixture and shape them into a flat peda
Sprinkle pista powder and press it
Malai peda is ready for the festival, so enjoy these homemade pedas.
Remember the mixture has to be warm enough to give shape, if it cools down add a little milk and heat it again.