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
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….
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…
Where to go: Kailash Parbat Restaurant
93 Syed Alwi Road, Little India
Kick start your lazy Saturday Morning with a Cup of Coffee. Give yourself a Adrenaline Rush….
Coffee is one of my favorite beverage. But, I have slightly different way of making coffee…
Here we go…..
1 tablespoon coffee powder
1 tablespoon sugar
½ teaspoon hot water
1 cup milk
Add coffee powder and sugar in a cup and pour hot water. Mix it well with spoon. Keep churning till it turns into thick paste. Once paste is ready, keep it aside…
Boil milk, add sugar as per taste. Transfer some portion of paste in your coffee mug (depends on how strong you like coffee, more paste more strong it will).Remaining paste you can keep in fridge to use later. Start pouring boiled milk in your coffee mug from little distance…
Your hot leathery coffee is ready, to give more kick you can add pinch of cocoa powder.
Listen to a song “Tere Sang Ek Simple Si Coffee Bhi Kick Deti Hai ” ♥♥ .Enjoy every sip!!!
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…
1 cup sabudana= 250 gm
2 tablespoon oil
1 medium size chopped potatoes
½ cup roasted peanuts
1 chopped onion
2 chopped chilies
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!!!
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 )
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!!!!