Dadi ka Nuskha to ease digestion issues(Grandmother Tips)!!!

I am firm believer of Homemade Natural Medicine. Here is homemade herbal medicine tip which I learned from my grandmother. It is already tried and tested.

If you are suffering from digestion issues or lose motion or gastric problem. Pick some pomegranate leaves from your kitchen garden or backyard. Make paste of 10 to 15 pomegranate leaves. Mix the paste with small glass of water and drink. This provides instant relief.

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Spicy Tangy Pani Puri!!!

Gol Gappe or Pani Puri or Pani Batashe and many more names. This is “The Favorite” dish of mine. I am loving it since my childhood days. If you are from Lucknow, then taste of Pani Puri’s can’t be compared with rest of the world. They taste ultimate. If you are visiting Lucknow, do visit Hazratganj and Aminabad to enjoy five different tastes of Pani with Pani Puri.

Since, I moved to Singapore I am missing them badly . One fine evening, I was roaming on the streets of Alexandra road, came across the restaurant Yummy Punjaby. I have heard lot about this restaurant from my friends, so thought of having dinner there. I entered the restaurant and asked waiter for menu. I was flipping the menu pages, came across Pani Puri in the list, without blinking my eye or without giving second thought I ordered it.

Here comes my Pani Puri, the presentation was really nice. The Pani was presented in small 6 shot glasses. The Puri was kept on top of the glass. I ate all 6 Puris within a minute. Pani was really tasty, with lot of spice and tangy taste. Puris was really crispy.

Pani Puri lived to the expectation!!! Definitely recommended food item, if you are visiting Singapore…

Rating: 3.5/5
Where to go:Yummy Punjaby
321 Alexandra Road, Alexandra Central Mall, #01-07, 159971

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Spicy Aloo Papad!!!

Potato (Aloo) Papad is holi special dish and one of my favorite since childhood. More than colors in Holi festival, I wait for Aloo papad from my mother’s kitchen. I still remember dishes preparation for Holi, which used to start a week before…

Aloo Papad is crunchy, spicy and very tasty. These papads are very easy to make, can be consumed with hot cup tea or coffee…
Here it goes Aloo Papad straight from my Mom’s kitchen…

Ingredients
500 Grams medium sized Potato
2 Tablespoon oil
1/2 Teaspoon Red Chilly powder
1 Teaspoon Coriander Powder
Salt as per taste

Rinse potatoes thoroughly with water. Drain out the excess water and put the potatoes in pressure cooker along with 1.5 cup of water. Cook the potatoes till the cooker releases a whistle and then simmer it for 3-4 minutes on low flame.

Grease some steel plates with some oil. Spread the oil evenly.

Grate the boiled potatoes using a grater in a plate. Potatoes need to be very fine in texture. After grating the potatoes, add salt, red chili powder, coriander powder. Mix everything really well. Prepare dough of it.

Apply some oil on hand and grease the dough. Make dough balls in the size of lemon. Roll it into smooth round shape. Grease the palms and roll the dough ball. Similarly, prepare the rest of the balls until the dough is utilized completely.

To roll the dough balls into papad, take a polythene sheet and spread it on rolling board. Apply some oil on the sheet. Keep a dough ball on it. Apply some oil on the dough ball. Fold the polythene sheet so that the other part of the sheet comes over the dough ball. Press the dough ball gently with palm and flatten it with the help of fingers into papad. Don’t make the papad very thin and keep it thick as chapatti.

Open one end of the sheet and transfer the papad on the greased plate. Similarly, prepare the rest of the papads, spread them on big polythene placer over a sheet. Place these papads under the sunlight for a whole day then flip it’s side and allow it to dry completely on second day as well.

Potato papad is now dried aptly and are ready to get fried. Heat enough oil in a wok to deep fry the papads. When the oil is heated sufficiently, put papad into it. Once the papad is fried from one side then flip the side and fry it until crisp.

Or, if you don’t want to fry papad in oil. You can directly roast over flame until it becomes crisp…

Papad ready!!! Serve hot with tea or coffee!!!

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Meri Wali Maggi!!!

Maggi!!! Meri wali Maggi…My love for Maggi never dies, enjoying it since I was 4 or 5 years old. Once a week it’s must for me…

All these years, Maggi has lot of stories to relate. It’s synonym to Meri wali Maggi or Hubby wali Maggi or Hostel wali Maggi or Mummy wali Maggi or Dadiwali Maggi or Office wali Maggi or Thele wali Maggi or Ghomne wali Maggi or Gossip wali Maggi or Jhatpat wali Maggi or Chai wali Maggi or Sad mood wali Maggi….

Over the years my craving for Maggi never faded. The original Maggi Masala, all time my favorite. The one dish liked by all age groups, all geographies.  Definitely,  who all reading by blog would have Maggi stories to relate…

Here comes the Recipe for Meri wali Maggi
Ingredients
1 small Amul butter cube
1 small chopped onion
1 small topped tomato
2 small chopped green chilies
1 small glass water
Salt to taste (Maggi masala already has salt content, I prefer not adding more salt)
1 small Maggi Packet

Add butter cube in pan. When butter starts to melt, add onion and chilies. Let it be little tender, then add tomato, wait for 2 minutes. Once they are semi cooked, add crunched Maggi. Fry it for 5 minutes.

Add water  and Maggi masala powder. To give tinge of yellow color, you can add pinch of haldi powder.  Let them boil. Cook till water vanishes. If you want to make soupy noddle, you can add more water. Your tasty yummy Maggi is ready.

To add more spice you can garnish with finely chopped onion and coriander leaves. Sprinkle some chat masala. Serve hot.

Finally Meri wali Maggi is ready….

Mouth-Watering Kulfi Falooda!!!

The moment I hear about of Kulfi Falooda, my childhood memories revives. Flashback me to the lanes of Faizabad and Lucknow. These cities of Uttar Pradesh,India famous for it’s cuisine….

Rarely you’ll see this dessert in restaurants menu list. To my surprise I found this in Singapore!!!

It was Saturday night, I was roaming on the streets of Little India. Almost all restaurants were having long waiting queue. Finally I decided to book my seat in “Kailash Parbat” with waiting of 15 minutes…

Finally!!! my turn came, I got the seat. While flipping the menucard, to my surprise Kulfi Faluda was one of the dessert in the menu list. I was not able to control my excitement, temptation and hunger, instantly ordered to 2 Kulfi Faloodas….

Moment waiter came with the order. Instant childlike happiness was visible on my face. Sweet tooth in me was out of control. I hogged both the Faloodas…

Dessert had lived to the expectation!!! Definitely recommended food item, if you are visiting Singapore…

Rating: 4/5
Where to go: Kailash Parbat Restaurant
93 Syed Alwi Road, Little India

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Yummy Sabudana Khichdi!!!

It’s midnight here in Singapore. True with the spirit of  this blog, where food craving never sleeps!!! I am writing my second blog…..

Here we go!!! Yummy nutritious breakfast!!!

Sabudana(Tapioca Pearls)  Khichdi…Easy and quick to make…

Ingredients
1 cup sabudana= 250 gm
2 tablespoon oil
1 medium size chopped potatoes
½ cup roasted peanuts
1 chopped onion
2 chopped chilies
1teaspoon cumin
½ to 1 teaspoon lemon juice
Salt as per taste
2 small strands of coriander

Here goes the Recipe!!!

Soak sabudana overnight for 4-5 hours in water, it will fluff next morning. Drain off excess water. Add oil in non-stick pan. Once warm add cumin seeds. Add chopped potatoes wait till it turn semi golden brown, flipping it occasionally.

Now add chopped onion and green chilies , cook until it become tender. Add roasted peanuts. Now add fluffed sabudana, also add lemon juice and salt to taste. Mix well all ingredients.

Cook sabudana until they are bit translucent and well coated. Garnish with coriander leaves

Serve this yummy tummy breakfast hot!!!

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Fried Idli with Tangy Twist!!!

WoW!!! Today is World Idli Day!!!

Best day to start my first blog. Idli, Dosa, Uttapam and many more, I am big lover of South Indian Cuisine….

Here we go!!! Mouth Watering Fried Idli with some chilly tangy twist…

Ingredients: (For 2 people)

4 cooked Idlis (assuming everyone knows who to cook Idli or you can have readymade batter from market for making instant idli )

For Tempering
1 tablespoon oil
1 teaspoon mustard seed
1 small onion
2 small capsicum one green and one red (in case of big capsicum use only half of each)
Salt as per taste

For Tomato Chutney
2 small tomatoes
2 green chilies (you can add chilies based on your spice limit)
1 garlic clove
2 strands of coriander leaves
Salt as per taste

Here we go for Tempering
Heat oil in non-stick pan, add mustard seed. When mustard seed begin to splutter add small cut onion. Let onion be with tinge of brown, after that add small cut capsicum and salt to taste. Wait till capsicum is cooked. Pour over ready tempering on already cooked Idlis.

Here we go for Tomato Chutney
Cut tomatoes in small pieces. Peel garlic clove. Add all ingredients in small grinder jar including salt. Grind to a semi smooth consistency. Here your spicy tangy chutney is ready.

Serve tomato chutney along with already tempered Idlis . Serve hot!!!

Hot Chilly Idli with a Tangy Twist!!!!

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