Friday, 20 June 2014

Maggi Masala Noodles Recipe

Maggi masala noodles is made Indian style with veggies and spices Maggi noodles are the great snacks dish. Easy to make in minutes. We choose veggies of our choice. If u want to make something quick and fast for breakfast/snack or even for lunch maggi is the best.
• 2 packs maggi noodles
• 1/2 tsp cumin seeds
• Mustard seeds
• 4 cloves garlic minced
• 2 green chilies thinly chopped
• 2 tbsp tomato ketchup
• 1 large potato
• 2 tbsp frozen peas
• 2 tbsp carrot thinly chopped
• 1/2 onion thinly chopped
• 1 tbsp butter
• A pinch of black pepper
• A pinch of turmeric powder
• A pinch of salt
• Chopped coriander leaves

2. Add cumin seeds, allow the seeds to crackle and add green chillies and minced garlic.
3. Saute for few more seconds on medium high flame.
4. Add onion, carrot and green peas.
5. Adjust with the salt and black pepper, turmeric powder stir for 2 minutes.
6. Add 2-1/2 cup water and stir very well.
7. Add Maggi taste maker which comes with its packet.
8. Mix well and add Maggi noodles.
9. Stir for few seconds and then simmer the flame.
10. Leave to cook for about 3-4 minutes until noodles become soft and little dry.
11. Just before serving stir with the ketchup.

Wednesday, 18 June 2014

Vegetable Grilled Sandwich

Vegetable Grilled Sandwich
A delicious vegetable grilled sandwich is made with cucumber, onions, tomato and sliced potato. Here I am used fresh brown bread. You can use vegetables as u want or like. This sandwich is tastes great with coriander and cilantro chutney.
For the grill veg sandwich:
• 8-10 slices of white or brown bread or whole wheat bread or sandwich bread
• 1 medium potato, boiled and sliced into rounds
• 1 small to medium cucumber thinly sliced
• 1 small onion thinly sliced
• 1 small to medium tomato, thinly sliced
• butter as required
• chaat masala powder as required
• roasted cumin powder as required
• black salt or regular salt as required
• freshly milled black pepper – optional
• tomato ketchup or sauce to be served with the sandwiches

Read More: http://topbestdesignideas.blogspot.in/2014/06/vegetable-momos-steamed-dumplings.html
 For the coriander/cilantro chutney:
• 1 cup chopped fresh coriander leaves/cilantro
• 1-2 garlic cloves, chopped
• 1 green chili, chopped
• ½ to ¾ tsp lemon juice or as required
• ½ tsp cumin powder
• black salt or rock salt or sea salt as required
making the coriander/cilantro chutney:
1. in a grinder or blender grind all the above chutney ingredients to a smooth paste using very little water. keep the chutney aside. if there are leftovers, then keep in an airtight container in the refrigerator.

 Preparing the grill veg sandwich:
1. boil the potatoes. they should not be cooked too much or fall apart. just cooked well till soft. peel and slice them.
2. rinse, peel and slice the onion, tomatoes and cucumber in thin rounds.
3. butter all the bread slices. the butter has to be spread evenly and generously so that the bread does not become soggy on spreading the chutney. spread some green chutney on the slices.
4. place a few slices of potatoes and then sprinkle with roasted cumin powder and chaat masala powder.
5. then place 2 to 3 cucumber, tomato and onion slices. sprinkle roasted cumin powder, chaat masala powder and black salt.
6. cover the sandwiches with the remaining slices of bread.
7. spread butter on the top of slices.
8. in a pre heated grill, place the sandwich carefully with the buttered side facing at the bottom. be careful when doing this. now spread butter on the top side facing you.
9. close the grill and grill the sandwiches for 2-3 minutes or till crisp and golden.
10. remove the grilled sandwiches with a wooden spatula. in batches grill the next lot.
11. serve the vegetable grill sandwich hot with tomato ketchup and coriander/cilantro chutney or any other green chutney of your choice

Tuesday, 17 June 2014

Vegetable Momos \ Steamed Dumplings

Today’s recipe is vegetable momos. This is nepali cosine recipe basically known as steamed dumplings. We can use dipping sauce of our choice. For soft dough we can use oil and cover it with plastic rap. Rest it for 20 to 25 minutes. Stuffing is to be your favorite like vegetable or anything. I use carrot, cabbage and onion. Assorted vegetables such as potato, mushrooms, cauliflower and green peas can be used. The trick is that u wanna roll edge thinner and keep the center thicker.
  • 2 cups maida
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 tablespoon oil
  • 1 cup carrots - grated
  • 1 cup cabbage - grated
  • 1 Tbsp oil
  • 1/2 cup onion - finely chopped
  • 1 tsp garlic - chopped
  • 1 tsp Soya sauce
  • Salt
  • 1/4 tsp vinegar
  • 1/4 tsp black pepper
  • Fresh coriander leaves
  1. Mix the maida, salt and baking powder and knead to a stiff dough with water.
  2. Heat oil and add the onion and garlic.
  3. Saute over high heat and add the carrot and cabbage. Turn around over high heat till glossy.
  4. Take it off the heat and mix in the Soya sauce, salt, vinegar and black pepper.
  5. Roll the dough thin and cut into 4"-5" rounds.
  6. Take a round, wet edges and place some filling in the center.
  7. Bring edges together to cover the filling. Twist to seal and fill the rest in the same way.
  8. Steam for about 10 minutes and serve with soya sauce and chilli sauce.
• 100 gm garlic cloves
• 25 dried red chillies
• 1tbsp sugar
• 1 cup malt vinegar
• 2 tbsp vegetable oil
• salt to taste
1. peel garlic cloves
2. soak red chillies in vinegar for one hour
3. now put all ingredients in a blender to make a smooth paste.
4. Ready to serve with Momos.


Monday, 16 June 2014

Homemade Vegetable cheese Pizza

We can make this pizza with your choice of base, sauce and vegetables.
• 1 pizza base
• 2 tsp pizza sauce
• 2 tsp pizza mozerela cheese (store bought)
• 2 small green chillies chopped
• 12-15 small size paneer cubes
• 1/4 green bell pepper thinly sliced
• 1/4 red papper thinly sliced
• Few Corns
• 1/4 onion thinly sliced
• 1/2 tomato thinly sliced (remove pulp)
• Salt to taste
  • 600g strong white bread flour, plus plenty for rolling
• ½ tsp dried yeast
• 2 tbsp olive oil, plus extra for drizzling
1. Put the flour, yeast and 1 tsp salt into a large bowl. Stir in 500ml of slightly warm water and the oil. Scrape down the sides of the bowl, cover with a tea towel and put it in the bottom of the fridge. Leave dough to rise for at least 6 hrs or until doubled in size.
2. When ready to cook, bring the dough to room temperature.
3. Heat the oven to 200C. Dust 2-4 baking sheets with semolina.
4. Dust the work surface with flour, then divide the dough into 2 or 4 pieces. Knead each piece on the floured surface, incorporating enough flour to stop the dough being sticky.
5. Roll each piece into a pizza shape and lift onto baking sheets. Leave to rise for 10 mins while you sort toppings. Top the bases with your chosen ingredients, drizzle with olive oil, sprinkle with salt and bake following the timings for each topping 18 mins for a large pizza or 12 mins for an individual or until the crust is crisp and the topping is bubbling.
  • 1 - 15 tomato sauce
  • 1 - 6 tomato paste
  • 1 - tablespoon olive oil
  • 2 - cloves garlic
  • 1/4 - cup onion
  • 1 - tablespoon dried oregano
  • 1 - teaspoon sugar
  • salt to taste
In a 10 - 12 inch skillet heat one tablespoon olive oil over medium heat. Add onion and garlic and saute until the onion is golden brown and tender. Remove from heat and set aside.
In a blender or food processor combine all the ingredients including the onion and garlic and pulse until the sauce is smooth. Pour in to a jar to cool and store in the fridge for a week, or use right away!
Pizza sauce can also be frozen, spoon sauce into ice cube trays and freeze. When frozen just remove and place in zip small lock bags. Approximately five cubes can be used for one large pizza.
Defrost and thaw before using.
• 1/4 tsp flaked red chilly (store bought)
• 1/4 tsp mixed herbs (store bought)
1. Preheat the oven to (250 C).
2. Spread pizza sauce evenly on pizza base.
3. Sprinkle little bit of mozzarella cheese.
4. Rub little bit of salt gently over the chopped vegetables and over the paneer. Spread equally on the pizza base.
5. Spread the chopped green chillies.
6. Sprinkle the remaining mozzarella cheese over the vegetables and paneer topping.
7. Bake in the oven for 3-4 minutes and then toast for 2 minutes or until the surface become brown and veggies become tender.
8. Take out from the oven, cut into 4-6 slices, sprinkle the seasoning and enjoy awesome home made pizza.

 
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