Soya Chunks Maggie / Soya Maggie

Full of green vegetables and soya chunks make it more nutritious. Its a perfect lunch or brunch for people of every age. Even my father love it very much especially made by me. So lets have a look at the ingredients and preparation of simple and easy Maggi! Maggi! Maggi!!!

Here I have the indian style recipe of yummy spicy Maggi with loads of green veggies and soya chunks..  Green veggies finely chopped by one and only by my husband, in this recipe fine chopping is very important 😇💕.  And in this recipe I noticed something which I am going to share with you all, I am not very good in cooking but after my marriage I cook and follow  my mom recipes. I've grown up in the kitchen along

Side my mum and grandmother. ❤

📝 After adding the masala fry for just seconds, it should not get over heated.

📝Use as many vegetables you want.

📝You can add chili sauce and soya sauce for a bit more twist to your very own Indian style Maggi recipe. 

Ingredients:

1 capsicum

1 onion

Beans chopped

1/2 small cup peas 

1tsp oil 

Salt according to your taste 

Maggie  sabji masala 1 

1/2 carrot

1/2 cup soya chunks

2 packets maggie

Procedure:

Heat a pan and add o1 table spoon of oil in it and saute the vegetables.

Now add 1 cup of water and maggie masala and let it boil.

After the water is boiled add soya chunks and cook for 1 min.

Now add maggie and let it cook.

After adding the masala fry for just seconds, it should not get over heated.

Happy sunday ❤ 

Love 

Shatakchhi

Instagram:https://www.instagram.com/p/CCoRJFrp3qA/?igshid=1d4ct5t1bcln1

Paneer Kofta Curry

This is yet another classic Punjabi recipe of North Indian cuisine. This paneer recipe has two separate parts, first make kofta with paneer and then make tomato-based gravy.Paneer kofta curry recipe too has the same tomato and onion base with cashew’s and cream. 👨‍🍳😇

Ingredients:

250 gm paneer grated

1 cup potato, boiled & mashed

¼ cup besan / gram flour

½ tsp kashmiri red chilli powder

5 cashew / kaju, chopped

¼ tsp turmeric / haldi

½ tsp garam masala homemade

3 tbsp corn flour, to roll

¼ tsp salt

oil for deep frying

3 tsp oil

1 bay leaf / tej patta

1 inch cinnamon

2 pods cardamom / elachi

1 tsp jeera / cumin

1 onion, finely chopped

2 cup tomato pulp

1 tsp ginger garlic paste

¼ tsp turmeric / haldi

1 tsp kashmiri red chilli powder

½ tsp coriander powder

¼ tsp cumin powder

1 tsp salt

1 cup water

¼ cup cream

¼ cup cashew paste

1 tsp kasuri methi / dry fenugreek leaves

¼ tsp garam masala (homemade)

Procedure:

firstly, mix all the ingredients to make small round kofta.

roll them in corn flour for extra crisp out covering.(optional)

deep fry in hot oil .

fry till the kofta turn golden and crisp.

drain off the paneer koftas and and in tomato onion based curry.

cover and simmer for 8 minutes or till the kofta absorbs curry.

additionally, add ¼ tsp garam masala and 1 tsp crushed kasuri methi. stir well.

finally, serve paneer kofta curry with rice roti. 

Happy weekend 

Love 

Shatakchhi

Instagram:https://www.instagram.com/p/CCxidoaJG23/?igshid=1ungofipzry3z

Rice Fara Recipe | Steamed Fara

Rice Fara is a traditional dish of northern India,which is very popular in Uttar-Pradesh and is made during special and auspicious occasion, this dish consumes the lesser quantity of oil. My mother makes yummy fara with tomato and garlic chutney, fries these steamed  fara in rai, green chillies and handful of fresh curry leaves........Aahhhh😇😇 the taste and aroma .I love fara every bite melts in the mouth instantly.

Ingredients:

Rice flour - 1 cup

Split chickpeas soaked- ¼ cup (chana dal) 

Green chilli - 3 to 4 

Ginger paste - 1 tsp 

Red chilli powder - 0.75 tsp 

Green coriander (finely chopped) - 2 to 3 tbsp 

Turmeric powder- ¼ tsp 

Coriander powder - 1 tsp

Cumin seeds -¼ tsp 

Mustard seeds - ¼ tsp 

Ghee - 1 tbsp 

Salt - 1.25 tsp 

Oil - 1 tbsp 

Procedure:

•Take a vessel, add a cup of water in it and boil it. Add 2 teaspoons of clarified butter along with a ½ teaspoon of salt to it. After it has reached its boiling point, switch off the flame. Add a cup of rice flour to it and mix well

•Soak a ¼ cup of split chickpeas, a ¼ cup of Urad Dal for 3 to 4 hours in the water. After 3 to 4 hours, grind the soaked Dals coarsely ground. Add 2 finely chopped green chillies, a teaspoon of ginger paste, a ½ teaspoon of red chilli powder, a ¼ teaspoon of turmeric powder to it. 

•Add a teaspoon of coriander powder, some chopped green coriander, a ½ teaspoon of salt to it. Mix all the ingredients well and the stuffing is ready.

•Pour the dough in a plate and apply some clarified butter on your palms. Mash the dough until it reaches to its soft texture. While mashing it, use 3 to 4 teaspoons of water for it. Divide the dough into smaller sized dough lumps and roll a dough lump between your palms.

•Press to give it a shape of Peda and coat it with dry rice flour. Flatten the dough lump thickly into a diameter of 3 to 4 inches. Cut it using a cap of container or glass. Hold the flattened dough in your palm and place some stuffing over it. Fold it and assemble all the Faras likewise. 

•Preheat 2 to 3 cups of water in a vessel, place a strainer over it and grease it with oil. Place some Fara over the strainer and cook while covering it for 10 minutes on medium to high flame. The Faras has steamed cooked after 10 minutes. 

Happy cooking ❤

Love 

Shatakchhi

Instagram :https://www.instagram.com/p/CCu698TpM8C/?igshid=1t1hr85u8eglt

Pav Bhaji Recipe / Street Style Pav Bhaji

My recipe is exactly how the street vendors make Pav Bhaji . They make it on Tawa and don’t use more vegetables in their recipe. We are not here to make a Mix vegetable. 

Making the Pav Bhaji. Put the potatoes, cauliflower, peas in a pressure cooker. Take the butter in a pan. Now add the ginger paste and keep frying till you get a good smell. This easy recipe for street style pav bhaji is awesome. 👩‍🍳❤

Ingredients:

1 tbsp + 1 tbsp butter

3 to mato, finely chopped

¼ cup peas / matar

½ capsicum, finely chopped

2 potato, boiled & mashed

1 tsp salt

1 tsp + ¼ tsp kashmiri red chilli powder / lal mirch powder

¼ tsp turmeric / haldi

1 tsp + ½ tsp pav bhaji masala ( everest) 

2 tbsp + 1 tbsp coriander leaves, finely chop ped

1 tsp ginger garlic paste

1 onion, finely chopped

½ lemon juice

water to adjust consistency. 

Procedure:

firstly, in a large kadai heat 1 tbsp butter and add vegetables. cook and mash well.

now add 1 tsp chilli powder, ¼ tsp turmeric, 1 tsp pav bhaji masala, 1 tsp kasuri methi and 2 tbsp coriander leaves.

heat a tbsp of butter and add ¼ tsp chilli powder, ½ tsp pav bhaji masala, 1 tsp kasuri methi.

also add 1 tbsp coriander leaves, 1 tsp ginger garlic paste, 1 onion and ½ lemon juice. saute well.

now add 3 drops of red food colour and mix well.

boil and mash for 5 minutes adjusting consistency.

finally, serve pav and bhaji as pav bhaji.

Happy munching ❤

Love 

Shatakchhi

Instagram:https://www.instagram.com/p/CCdsQrMpWyQ/?igshid=1xqzf36b6h0pz

Schezwan Macaroni

Schezwan Macaroni is a balanced diet recipe you can have as breakfast. It’s Delicious and healthy and you are going to love it.Enjoy with loads of veggies , macroni tossed in schezwan chutney. I am going to share very easy recipe today Schezwan macroni / indian style macroni. 👩‍🍳😇

Ingredients:

Macaroni1.5 cup
Salt to taste
Vegetable Oil3 tbsp
Onion/ Pyaaz
1Capsicum/ Shimla mirch
1Cabbage/
Gajar1/4 cup sliced or choppedCarrotsliced or chopped
Schezwan Sauce5 tbsp
Vinegar/ Sirka1 teaspoon
Butter / Makkhan2 tbsp.
Paneer for serving

 Procedure:

•Boil the macaroni first. Take 3-4 glass of water in a wok  and place it on a flame for heating. When the water starts boiling add 1/2 teaspoon salt and macaroni. Let it cook for 8-10 minutes till the macaroni is properly cooked. Keep stirring it while cooking. Drain the water and wash the macaroni in the tap running water to remove extra starch. Keep it aside.

•Clean and wash the vegetables. Chop all the vegetables finely .

•Heat the pan/wok with oil and sauté with onion. Fry the onions till they are translucent in the color.

•Add all the vegetables and cook it on a high flame for 1-2 minutes. Add macaroni in the wok.
Add Schezwan sauce, salt and vinegar in the wok. Mix it well, cook it on a high flame for 2-3 minutes. Delicious Macaroni is ready to serve, Serve hot with your favorite beverages.

Happy cooking👨‍🍳

Love

Shatakchhi

Instagram:https://www.instagram.com/p/CCYoZ2Wpx8U/?igshid=1si8sw9nwx36t

Dhaba Style Aloo Paratha

I have already tried the aloo paratha recipe of my mother. But this paratha tastes different than my mother's recipe..... This dhaba style aloo paratha prepared by my husband🌸. Very soft and spicy dhaba style stuffing all done by him from scratch. In this recipe, the use of fresh ginger garlic paste in the potato stuffing makes a big difference in the flavor and taste of the paratha. He also added chaat masala  and garam masala which enhances the flavor, however this is an optional ingredient.

Serve it for dinner, brunch or any meal of the day, I am sure you are going to love it. 👩‍🍳💕😇

Ingredients:

For dough:

3 cup of wheat flour 

Water 

Salt according to your taste

For stuffing:

500 g Potato Boiled, Peeled

2 tsp Green Chilli (Finely Chopped)

2 tbsp Fresh Coriander 

2 tsp Ginger garlic paste 

1 Onion (Finely Chopped)

Salt to taste

1/2 tsp Red Chilli Powder

2 tsp chat masala

1/2 tsp dhaniya powder

1/2 tsp Garam Masala Powder

Procedure:

•Mash the potatoes nicely using a potato masher.

•Add all the ingredients for the filling in the potato and mix well.

•To make the paratha

•Knead the dough once again and divide it into 8-10 equal parts.

•Make the dough into balls.

•Dust and roll one ball to make  circle. This disk should be thinner from the edges.

•Take the filling, approximately same amount as the dough ball and make it into a ball too.

•Keep the filling ball in between the dough circle and bring the ends together and seal them.

•Press the circle slightly and dust and roll gently to make a circle.

•Roll the paratha from the sides to make sure the •filling reaches to the sides and is distributed evenly.

•Heat a griddle.

•Once the griddle is hot, transfer the paratha on the hot griddle and cook until brown spots appear on the base of the paratha.

•Flip the paratha and apply ghee on it.

Flip again and apply ghee on other side as well.

•Press the paratha using a ladle and fry until it is nice browned from both sides.

•Serve hot with butter, pickle and curd.

•Always knead a soft dough for parathas, as it helps to roll the paratha evenly. 

Happy cooking 

Love

Shatakchhi

Instagram:https://www.instagram.com/p/CCDc8HFJWqh/?igshid=z0rbyla4hc98

Litti Choka Recipe / Ballia famous Dish Litti Chokha

Ballia  is famous for its dish, Litti Chokha. It's popularly served in many stalls and restaurants across the city. And Ballia is my hometown 😊Ballia is located in Uttar Pradesh.And I love ballia sattu ❤( I love the taste and flavour of sattu)  . Litti -It is a dough ball made up of whole wheat flour and stuffed with sattu (roasted chickpea flour) mixed with herbs and spices and then roasted over cow dung cakes then it is tossed with much ghee. The taste of litti lies in its stuffed material, sattu. Dry sattu is mixed with chopped garlic and ginger and some Indian dry species to give a tangy flavour, and after the litti is baked it is broken into pieces, and hot ghee is poured all over it Overall, Ballia can be termed as a literature rich district with a good touch of religious and spiritual culture in it.

Puri of this region is popular because of its large size. It is served in marriages, and other functions. In my next blog I am going to share ballia famous "Puri ".👩‍🍳

Today  I am going to share litti chokha cooked in gas tandoor....... 

Ingredients:

1. cup Whole wheat flour

2. 1 tsp Salt
3. 1 tsp Ajwain
4. 1/2 cup ghee
5. Ghee for soaking
6. Water
7. Milk 1/2 cup with cream (optional)
8. For stuffing : 1cup sattu 
9. Chopped ginger garlic green chillies, onion coriander leaves. 
10. Salt as per taste 
11. Lemon 2 
12. Ajwain 1/2 tsp
13. Mustard oil 1tsp.

 

Instructions

1. Mix whole wheat flour,  carom seeds and ghee in a pan.
2. Knead a tight dough using lukewarm milk and water.
3. Keep aside, covered for 30 minutes.
4. In a bowl add sattu and all finely chopped ginger, garlic, green chillies, coriander leaves, onion mix well with salt. 
5. Add ajwain and lemon juice and 1tsp mustard oil. 
6. Sattu for stuffing is ready . 
7. Divide the dough into 12 equal parts.
8. Roll each part into a rough ball.
9. Make an indentation in the center of each ball with your thumb.
10. Pre heat the oven to 200 degree C.
11. Set the oven on toast mode.
12. Bake the baatis for 20-25 minutes, till slightly browned./ bake in gas tandoor
13. Remove from oven.
14. Dip in ghee.
15. Serve hot with panchmel dal, bharta and chutney.

 Notes

If you don't have an oven, you can make bati in gas . 

Gas tandoor link from Amazon : https://www.amazon.in/dp/B07QKVGNDR/ref=cm_sw_r_cp_apa_i_9fucFbV6TS89C

Instagram:

https://www.instagram.com/p/B_PZAfCn0cp/?igshid=1oj9o76drue6a