Masala maggi with a twist

The masala maggi with a twist is one of my college time favourites which my friend Shai used to cook for us.... bunking college and meeting in any of the friends house and gorging on Shai's masala maggi with friends... hummm what more can i ask for..... miss those days.
Finally took recpie from shai and i tried this....came out very well :)

Ingredients

• Plain maggi / noodles - 2 pkts
• Taste maker - 1
• Finely chopped onions - 2 med size
• Chopped tomatoes - 2 med size
• Ginger garlic paste - 1 tbsp
• Red chili pwdr - 1 tsp
• Turmeric pwdr - half tsp
• Garam masala pwdr - 1 tsp
• Chopped coriander for garnish
• Minced meat/ shredded chicken 
• Diced veggies like carrot, beans, capsicum...etc - optional
• Water - 3-4 cups
• Salt
• Oil - 4-5 tbsp

Method

1. Take a vessel, heat oil, add onions fry them until golden brown, add ginger and garlic paste.
2. Add tomatoes, red chili pwdr, turmeric pwdr, garam masala pwdr... cover the vessel and cook this on low flame for 7-8 mins.
3. Now add  minced meat/ shredded chicken, veggies and saute it for a while. Add 3 cups of water, salt  and taste maker.
4. Once the water comes to a boil add the plain maggi/noodles and chopped coriander and cook until its done.

Methi Kheema

Ingredients:

• Minced meat (kheema) - 500 gms
• Finely chopped onions - 4 med size
• Chopped tomatoes - 2 med size
• Ginger garlic paste - 2 tbsp
• Methi bhaji (fenugreek leaves) - 1 small bunch (chopped)
• Green chilies - 2 
• Red chili pwdr - 2 tsp
• Turmeric pwdr - 1 tsp
• Garam masala pwdr - 1 tsp
• Dhanya (coriander) pwdr - 1 tsp
• Water - 1 small cup
• Salt
• Oil - 5 - 6 tbsp

Method:

1. In a pressure cooker, add kheema, red chili pwdr, turmeric pwdr,salt, ginger garlic paste and roast it without oil until the water from the kheema dries up.
2. Add oil and rest of the ingredients and mix well.
3. Cover the pressure cooker and cook for 2 -3 whistles on medium heat.

Serve with hot rotis, naan, bread or rice.... :)

Sheekh Kabab

First time made sheekh kabab in the oven - grill and they were simply delicious... just as it is suppose to be.... :)

Ingredients

Lamb mince (kheema)- 500 gms

Onion - 2 med size 

Ginger garlic paste - 2 tbsp

Red chilli powder - 2 tsp

Turmeric  - half tsp

Everest meat masala - 2 tbsp (any meat masala will do)

Garam masala pwrd - 1 tsp

Coriander or dhanya pwdr - 1 tsp

Lemon juice - 2 tbsp

Fresh coriander finely chopped

Gram flour - 2 tbsp

Red food colour - half tsp (optional)

Salt as per taste
Oil

• Blend the minced meat and onions in a blender (without water)
• Mix all the other ingredients to the kheema except the oil and knead well.
• Take a little mixture and pat it with moist hands and give it a shape of sheekh.

Method 1 - for oven users

Arrange the kababs on microwave safe flat dish at high rack and grill it for 20 - 25 mins.

Note: 

1. Grease the microwave safe flat dish with oil and also the time taken to grill/cook may vary depending upon the type of oven.
2. Keep a check on the kababs while its in the oven, also turn around the sheekh in between while its cooking and brush some oil on it.
3. I made the kababs without the skewers, you can use the skewers as per your oven type.

Method 2 - for non oven users

Take a non stick pan and shallow fry the kababs with oil. 

Optional : To give smokey effect to the kababs, hold the kabab on medium flame of the stove with the help of a forceps for 15 - 20 seconds. (PLEASE BE CAREFUL WHILE TRYING OUT THIS)

Fruit Trifle

The most favourite dessert to eat and to make it....

Ingredients

• Fruit cocktail  - 1 large tin (cut the fruit pieces in smaller size)
• Fresh cream  - 200 ml
• Vanilla Custard 
• Plain/sponge cake - 250 gms - Cut the sides which are brown
• Cherries 
• Strawberry flavored jelly - 1 packet ( flavor of jelly is optional)

Prepare custard and jelly as per packet instructions. let the consistency of custard be a little thick.

The most interesting part while making fruit trifle - Layering, you can layer it in the below order or any order u want..... :)

1. Take a bowl, layer the bottom of the bowl  with cake slices 
2. Custard
3. Fresh cream
4. Cut fruits
5. Cherries
6. Jelly pieces

Repeat the process until you run short of the above ingredients :P

Allow it to set in the fridge for minimum 2 hrs and enjoy the trifle.

Shahi Chicken Gravy

Ingredients

• Chicken - 1 kilo
• Butter - be generous ;P
• Onions - 4 medium  size
• Tomatoes - 3 medium size
• Curd - 1 cup
• Tomato ketchup - 4 tbsp
• Green chilies - 4
• Ginger garlic paste - 3tbsp
• Red chilli pwdr - 3 tbsp
• Turmeric pwdr - 1tsp
• Garam masala pwdr - 1 tsp
• Coriander (dhanya) pwdr - 1 tsp
• Cashewnuts - 50gms
• Khas khas (white poppy seeds) - 50 gms
• Bay leaf - 2
• Capsicum sliced - 1 med size
• Coriander finely chopped - for garnish
• Kasuri methi - 3 tbsp
• Red food colour -  a pinch (optional)
• Salt as per tate
• Oil

Preparations

1. Marinate chicken with 2 tbsp ginger garlic paste, 2 tbsp red chilli pwdr, turmeric pwdr and salt. Heat 4 tbsp oil in a pan and roast the chicken for 10 mins.
2. Heat 2 small cubes of butter in a pan and add sliced onions and fry them until golden brown.
3. Dry roast khas khas (white poppy seeds) and cashew nuts and mixie it with little water to make a fine paste.
4. In  a blender add fried onions, tomatoes, curd, little butter, green chilies and tomato ketchup and blend it to a thick paste.

Method

1. Take a thick base cooking pot and heat 4 tbsp of oil and 2 small cubes of butter in medium flame.
2. Add ginger garlic paste, bay leaf and paste (4) and (3) mix well.
3. Add red chili pwdr, garam masala pwdr, coriander (dhanya) pwdr, salt, food colour , roasted chicken  and saute for 2 mins.
4. Add water according to the consistency required.
5. After 5 mins add kasuri methi, finely chopped coriander and butter roasted capsicum.
6. Cover the pot and cook the gravy on low heat until the chicken is soft and tender.

Yummmyyyy Shahi Chicken Gravy is ready for your tummyyyyy..... !!!!! :)

Paneer Sandwich

Ingredients

• Grated paneer - 100 gms
• Sandwich bread - 6 slices
• Onion - 1 large
• Black pepper pwdr - 1 tsp
• Red chilli flakes -  1 tsp
• Salt - as per taste
• Oil - 2 tbsp

Method

1. Heat oil in a pan, add finely chopped onion,grated paneer, salt, black pepper, red chili flakes and saute for 3-4 mins.
2. Take a slice of bread and add 2 tbsp of the paneer filling evenly and place another slice of bread on top. 
3. Spread very little butter on top of the bread and place the sandwich in grill toaster and grill till the sandwich is golden brown.

Quick, easy and tasty paneer sandwich is ready :)

Chicken Noodles

Ingredients

• Plain noodles - 450 gms (thin noodles)
• Shredded chicken - 400 - 500 gms 
• Eggs - 2
• Soy sauce - 3tbsp
• Green chili sauce - 3tbsp
• Tomato ketchup - 3tbsp
• Ginger garlic paste - 1 tbsp
• Ajinomoto - 1 tsp (optional)
• Green chillies - 3
• Red chlii powder - 1 tbsp
• Onion thinly sliced - 2 med size
• Capsicum thinly sliced - 2 med size
• Carrot thinly sliced- 2 to 3
• Red chili flakes - to taste
• Black pepper pwdr - to taste
• Salt - to taste

Preparations

1. Boil noodles for 5 -6 mins in sufficient water with 2 tbsp of oil and 1 tsp of salt.
2. Once the noodles is cooked, drain the hot water and pour cold water, drain again and keep aside.
3. Boil chicken pieces in sufficient water with 1 tsp of salt , cook until tender and shred the chicken pieces and keep aside.
4. Egg can be added in many ways...i prefer to make a plain omelet and cut it into small pieces and then add.

Method

1. Heat a medium size pan on medium heat.
2. Add in 3-4 tbsp of Oil. Allow it to heat up.
3. Now add onions, green chilies and ginger garlic paste, fry until the onions become colorless.
4. Add capsicum, carrot, ajinomoto and saute for 5 minutes
5. Add in the sauces – Soy Sauce, green chili sauce and tomato ketchup, saute for 2-3 minutes.
6. Once that is done, add in shredded chicken, egg and red chili pwdr, mix well, also add salt but be careful while adding salt as the soy sauce, chicken and egg already contains salt.
7. Cover the pan and allow the mixture to cook on low flame for 5 mins
8. Add cooked noodles to the mixture and give it a good mix and turn off the stove.
9. Add red chili flakes and black pepper pwdr (as per taste) and give it a good mix and its ready to serve.

I always mess up noodles while cooking.... :P

Somehow this turned out good :) ....approved by Mr Zubair Ahmed (a tuff critic)

Egg curry

Ingredients

• Eggs (hard boiled) - 5
• Coconut - Half
• Onions - 3 medium size
• White Poppy seeds (Khas khas) - 100 gms
• Cashew nuts - 7-8
• Tomatoes - 2 medium size
• Ginger garlic paste - 1 tbsp
• Coriander (dhanya) pwdr - 1 tsp
• Garam masala pwdr - half a tsp
• Red chili pwdr - 2 tbsp
• Turmeric pwdr - 1 tsp
• Coriander finely chopped - for garnish
• Salt as per taste
• oil

Method

1. In a pan, heat 3 tbsp of oil and add 2 sliced onions and roast it until golden brown.
2. Take a blender, add coconut pieces, roasted onions,tomatoes,white poppy seeds (khas khas), cashew nuts,tomatoes, ginger garlic paste, coriander (dhanya) pwdr, garam masala pwdr, red chili pwdr, turmeric pwdr, salt and blend it with 1 cup of water.
3. Heat a cooking pot on medium flame. Add 3-4 tbsp of oil.
4. Add one finely chopped onion and roast it until golden brown, add the above paste and fry the mixture for 10-15 mins.
5. Now add water to the curry according to the consistency required, also add hard boiled eggs and cover the pot, allow it to cook on low heat for 5 mins. 
6. Garnish with chopped coriander.
7. Serve with hot roti, phulkas, rice, pulav....etc :)

Tomato chutney

Ingredients

• Tomatoes sliced - 4 large 
• Green chilies - 3-4 (as per taste)
• Garlic pods - 5-6
• Coriander - small bunch, large stems removed

Method

1. Heat 4 tbsp of oil in a pan. Once the oil is hot, add sliced tomatoes and roast them for 10-15 mins until the water from the tomatoes is dried.
2. In a separate pan dry roast green chilies.
3. Add roasted tomatoes and green chilies in a blender along with garlic pods and salt, blend it into a thick paste with very little or no water.
4. Now add coriander to the above and blend it again.
5. Remove it in a serving bowl and enjoy it with roti, dosa....etc

Chicken Macaroni

Chicken macaroni.. an all time hit with kids and adults be it for lunch, dinner, packed meals, party dish..its always a winning dish.

Ingredients

• Macaroni - 500gms 
• Boneless chicken -  400 gms 
• Soy sauce - 1tbsp
• Tomato ketchup - 2 tbsp
• Chopped garlic - 2 tbsp
• Ginger garlic paste -1tsp
• Green chillies - 2 
• Onion thinly sliced - 2 med size
• Capsicum thinly sliced - 2 med size
• Carrot thinly sliced- 2 to 3
• Mixed herbs -1 tbsp
• Red chili flakes - Optional
• Black pepper pwdr - to taste
• Salt - to taste
• Oil

 

Method

1. Cook macaroni as per the packet instructions and keep it aside.
2. In a pan add chicken pieces, salt , ginger garlic paste, quarter cup of water and cook this on medium flame for 5 minutes. Now cover the pan and let the chicken cook on low flame for another 10 minutes.
3. Once the chicken is cooked add 2 tbsps of oil,1 tsp of soya sauce, half tsp of black pepper powder in the same pan and roast it on high flame for 5 minutes and keep it aside.
4. In a separate cooking pot heat 2 tbsp of oil, add chopped garlic and saute this until it slightly changes color, now add onions, capsicum,carrots,green chilies, salt and saute this on high flame for 5 minutes.
5. Add soya sauce, tomato ketchup,mixed herbs, black pepper powder, boiled macaroni, chicken and give this a good mix. Cover the pot and cook this on low flame for 5 minutes and its ready to relish.

Note: To make it spicy u can add red chili flakes or add more pepper powder.

Pudina / Mint chutney

Ingredients

• Pudina - Medium bunch
• Coconut - Half
• Tamarind - 1/4 cup
• Green chillies - 3 or 4
• Salt
• Garlic pods - 7 to 8

Method

1. Soak tamarind for 15 minutes in 1/2 cup of water 
2. In the mixer first add Coconut pieces, Tamarind and green chilles and grind it
3. Next add Pudina leaves, salt and garlic pods and grind it again and serve.

Can be Served with khichdi, roti, pulav ...etc

Note: Add very little water while grinding...

Mutton Dry Fry

Ingredients

• Mutton Pieces - 1 Kilo (Small peices will be good)
• Ginger and garlic paste – 3 tsp
• Red chilli powder -  2 tsp
• Salt  as per taste
• Turmeric -  half tsp
• Lemon Juice  - 3 to 4 tbsp
• Oil for frying

Method

1. Mix all the above ingredients in the cooker with half a glass of water and pressure cook it until the mutton is tender.
2. Take a pan or tawa, add 4 to 5 tbsp of oil…. Add the cooked mutton and roast it for 10 mins, garnish it with onion rings and coriander and enjoy :)

Chicken 65

  Chicken 65 is my personal favorite dish especially when iam craving to eat something spicy, the aroma of curry leaves when cooking this is makes it even more special.

 

 

 

Ingredients

• Chicken - 1 Kilo (Preferred boneless and small pieces)
• Finely chopped Ginger and garlic  - 3 tbsp
• Egg - 2 small or 1 large
• Green chilies - 2, 3 or more ...depending upon how spicy you prefer
• Lots of fresh curry leaves
• Ajinomoto - Optional
• Chilli garlic paste - 5 tbsp
• Cornflour - 2 tbsp
• Ginger and garlic paste - 1 tsp
• Cumin seeds - 1 tsp
• Cumin pwdr- 1/2 tsp
• Coriander (Dhanya) pwdr - 1/2 tsp
• Pepper pwdr - 1 tsp
• Red food colour
• Lemon juice  - 3 tbsp
• Salt -  swad anusar ;)
• Oil

Method

1. Marinate chicken with 1 tsp salt, ajinomoto, cornflour, egg, ginger garlic paste and pepper powder, mix well and now heat oil in kadhai and deep fry the chicken until golden brown.
2. Heat oil in a thick pan, 
• add cumin seeds, chopped ginger garlic and fry well for a while , now add chilli garlic paste, green chilies (slit them ), lots of curry leaves , pepper pwdr, cumin pwdr, red food colour dissolved in 3 to 4 tbsp of water, lemon juice, salt and half cup of water, fry this for 2 mins on high flame
• now add chicken, mix well and roast it on high flame for 5 mins.... Finally spicyyy and yummyyyy chicken 65 is ready for your taste buds :)

Note: For home made chilli garlic paste...Take 200 grams of dry red chillies ( you can add more of chillies depending upon the spiciness you prefer) and 200 grams of peeled garlic pods and grind them along with  half cup of water... your home made chilli garlic paste is ready.

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Bismillah .. :)