Hotel Sahara Star one of India’s luxurious five-star Hotel invites you to delve into the celebration of different Cultures of Mumbai. The city is always been a melting pot of different mouthwatering yet exotic cuisines.
The Parsi Pop Up is all about enjoying the most relishing food that is from the sweetest community in the city.
Try out some of the finest Parsi delicacies like Salli Boti, Berry Pulao and Kheema Pao that will leave a lip smacking and tantalizing effect to your taste buds. A Parsi dish is incomplete without eggs, potatoes and meat. And so are the desserts made from vermicelli (sevaiyan) and semolina (rava) with a Middle Eastern twist and a unique flavor. ‘Lagan nu Custard’, is a perfect blend of caramel flan with the addition of dried fruits.
The exclusive menu will include Parsi delicacies like Chicken Resha par Eedu, Bheeda par Eedu, Chicken Farcha Fingers, Ravo, Mutton Sali Boti, Saas ni Macchi (Pomfret), Paneer Farcha, and many more, which will be an appeasement for your taste buds.
Binge on to the rich aromatic Parsi delicacies at EarthPlate this whole month and reminisce the love for Parsi Food all over again.
Dal Bhari Paratha or Dal Bhari Puri we call it both at home. When I say puri you might picture the deep-fried fluffs, no the chana dal bhari puri is more like parathas but has its unique taste. Not to confuse with the puris and parathas, I am using Dal Bhari paratha as the term. You cannot resist having more than one (Calorie Alert!), especially when you have these dal bhari parathas with mango or Karele ki meethi sabzi. Try it now and thank me later 😀
To give you a brief, the dal bhari – it’s the most understood word at home which means dal bhari paratha – is a stuffed paratha. The stuffing includes chana dal or split Bengal gram as the main ingredient. It is one of the commonly found lentils in India, and also one of the widely used among dals. It is made with fewer ingredients. The blend of turmeric, onion, ginger, garlic and cumin seeds make the taste of Dal Bhari Parathas heavenly.
Well, I know you might want it right now! Let’s head straightaway to the recipe.
A step by step recipe guide to Making Dal Bhari Paratha
500 gm Wheat Flour
Water as required
Two pinches Salt
200 gm or 1.5 cups Chana Dal or Bengal Split gram
1 tsp Haldi or Turmeric powder
1 Small Onion, roughly chopped
8 Garlic cloves
1 inch Ginger piece
½ tsp Zeera or Cumin seeds, roasted
2 Green chillies
2 cups Water
Salt to taste
To fry the stuffing
1 big Onion, sliced and chopped
1 cooking spoon Mustard oil
½ tsp Garam Masala or All-Spice Powder
For Frying the Dal Bhari Parathas
Mustard oil or Refined oil for frying
Knead atta or wheat flour for parathas; the dough should be soft.
Add salt while kneading the dough.
Once the dough is kneaded, cover it with a damp muslin cloth and keep it aside.
Take a pressure cooker. Add all the mentioned ingredients “For Grinding” to the pressure cooker.
Close the lid and keep the pressure cooker on simmer.
Let the chana dal cook for 20-25 minutes.
Turn off the heat. Open the lid.
Let the cooked dal cool.
Grind the cooked chana dal to a smooth paste.
Take a wok or kadhai, add 1 cooking spoon mustard oil and heat it.
Add the large onion we had chopped separately.
Saute till onions turn pinkish.
Add the chana dal paste and garam masala.
Mix and sauté for 5 minutes on low heat. Let it cool for 10-15 minutes.
The chana dal stuffing is ready for Dal Bhari.
Make equal sizes of dough balls.
Take one dough ball, flatten it till palm size with the rolling pin.
Put the chana dal mixture in the centre and now join the edges of the rolled dough.
With light hands, flatten the stuffed dough ball into a paratha.
On a heated griddle or tawa, place the dal bhari paratha.
Flip over to cook evenly. Apply mustard oil on both the sides of the paratha for frying.
Cook till golden.
Repeat the process (from step 16-21) to make parathas, as required.
Serve it with mango slices of Meethe Karele ki Sabzi or even Karonde ki Sabzi.
Step by Step Recipe for Dal Bhari Parathas
Knead dough for parathas; add two pinches of salt while kneading. The dough should be soft. Once kneaded, cover with a damp muslin cloth and keep it aside.
Take a pressure cooker. Put all the above-mentioned ingredients “For Grinding” in the Ingredients list. Mix the ingredients with a spatula. Close the lid and put the pressure cooker on low heat.
Let the Chana Dal cook for 20-25 minutes. Do not add more water than required; we just need to get the dal cooked to make the paste. If the dal will be watery, you won’t be able to make a proper stuffing.
After 20-25 minutes, let the steam from the pressure cooker rest. Open the lid and let the Chana Dal cool down.
Once the dal is cool enough, put it in a grinder jar and grind to make a smooth paste. You can divide the portions into two and grind one by one.
Keep the Chana Dal paste aside.
Now, take a kadhai or a wok and add mustard oil. Heat it.
Add the chopped onions; remember we had chopped a large onion for frying? This is the step for it. Saute the onions till pinkish and soft.
Now add the chana dal paste and garam masala. Mix them well with a spatula. Saute for 5 minutes.
Once done, turn off the heat and transfer the mixture to a bowl. Let it cool for 10-15 minutes.
Take the kneaded dough, we had kept aside earlier. Make equal dough balls out of it. Take one dough ball to flatten it with the rolling pin. The flattened disc should be of a small palm size so that you can put the mixture for stuffing.
Add the mixture to the centre of the rolled disk. Join all the edges to make the round ball again. Now flatten it lightly with your hand and start rolling with the rolling pin. Roll big enough to make a paratha.
Take a griddle or a tawa and put it on the stove. Heat. On the heated griddle, place the Dal Bhari paratha. Flip it to cook evenly. Now apply some mustard oil over it. Flip over, apply the oil on the other side as well. Cook till golden.
Repeat the process to make more Dal Bhari parathas. Serve it with mango slices (if mango is still available at your place) or Meethi Karele ki Sabzi or Karondey ki Sabzi. You can even have the Dal Bhari Paratha with a pickle.
Hot samosas, crispy cutlets, spicy chaats, steaming momos, the onset of monsoons are sure to have you craving for more of these. If anxiety and concern over the hygiene of street-side food and their ingredients, is stopping you from enjoying a few delectable snacks, you have an irresistible option in Sumeru’s new frozen momos.
Be it a more nutritious option for your child’s snack box or an appetising tea-time snack on a rainy evening or even a quick mid-morning byte, Sumeru’s authentic Himalayan dumplings or the popular momos is what you can have anytime and anywhere, without having to worry about both hygiene and nutrition.
Sumeru’s frozen momos range include both chicken momos and veg momos and are available in convenient 200 gm packs with eight momos inside a pack, priced attractively at Rs 115/- and Rs 95/- respectively. They come along with a spicy, hot-dip and a microwavable tray. The chicken momos are a simple, flavourful, minced chicken mixture enclosed in refined flour dough and steamed, while the veg momos are steamed dumplings stuffed with a lightly, spiced vegetable filling. The momos can either be steamed for 8-9 minutes, microwaved for 2-3 minutes or even deep fry-able !
“We are excited about the launch of our momos”, says Sumeru’s Vice President Sivakumar K. Considering the fast-paced, hectic schedules most urban Indians go through, they need nutritious, convenient snack options, which can fuel them through the day. Momos that have been growing in their popularity across Indian metros are an apt addition to our range of healthier and easy snack options, such as rolls, parathas and kebabs.”
Sumeru’s R&D -Head Chef Ravindranath Chatterjee adds, “What clearly differentiates our momos is the flavour and the quality of ingredients. The momos are made from carefully sourced produce and cooked to perfection along with fresh vegetables or chicken, flavoured with a secret combination of spices. They are then frozen using the latest IQF technology, to lock in the goodness and nutrition of the meal. These dumplings can also be used as a deep frying option perfect for rainy evenings. Crunchy and fried deep- this healthy snack has always been a favourite to the consumers.”
Sumeru’s frozen veg and chicken momos are available at leading supermarket chains and stores across the metro cities besides big basket and grofers.
Sumeru is India’s leading exclusive Frozen Food brand, owned by Innovative Foods Limited (IFL), a major player in the Indian food processing industry since 1989.
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Puts Goa firmly on the global map as a culinary destination
Earlier world records by Trinity Group include cooking the world largest fish patty in 2017, and the world’s largest mud pie in 2018.
Trinity Group attempts a hat-trick at Guinness World Record with the world’s largest Bread Pudding – 1424 Kgs at the 16th International India Hospitality Expo
A flurry of activity saw the Trinity Group bring together over 100 of Goa’s best talent in culinary hospitality come together to attempt a world record feat. Executive chefs from Goa’s 5-star hotels assisted by those from other chefs and students of catering colleges. For over 12 hours they baked the world’s largest bread pudding weighing at a 1424 kgs, measured at 6.6 feet x 6.6 feet x 1 feet in height. For many enthusiasts who watched the action unfold in real-time, it was a first in their lives.
Trinity Chairman, Joseph Dias said, “It is indeed a momentous occasion for us after achieving two successful Guinness Records, the hat trick attempt proved challenging. We had to beat our own previous best of a choco mud pie weighing 1345 kilos. Goans having a sweet tooth, we decided on a bread pudding which universally is a traditional dessert. We had to not only get an oven specially fabricated for the attempt, but also added a whole lot of ingredients to make it a nutritious and healthy snack. This was keeping in mind our objective to always ensure the poor and needy share in our happiness of creating a world record. It also gave them a once in a lifetime opportunity to taste 5-star quality food, which many of us could afford, despite exorbitant prices.
The chefs’ team comprised Ranjeet Pandey, Prasad Paul, Sunit Sharma, Manjeet Singh, Saurabh Puri, Kunal Arolkar, Kapil Muchandi, Nitin Tewari, Ravi Vishwaskarma, Yogendra Ghatge, Subadeep Modak, Veronous, KS Mahesh, Farooq Baig, Lawrence Gomes and many more. Students and staff of Agnel Institute of Food Crafts & Culinary Sciences, Goa University, Goa College of Hospitality, among others assisted in the task.
Drawing support with the presence of the Union Minister of State for Food Processing Industries, Govt of India, Shri Rameswar Teli, who witnessed the baking and also mooted the idea of having a centrally assisted food processing unit in Goa to encourage a robust food industry in the state.
The world’s largest bread pudding was later distributed by Food Bank of Goa to a number of charity institutions so that the less privileged could partake of a happy meal. For culinary and baking enthusiasts, the makings of this global feat saw 176 kg of bread, 400 litres of milk, 400 litres of cream, 150 kg sugar, 25 kg butter, 400 kg eggs (8550 nos), 25 kg cashew nuts, 25 kg raisins, 2 litres vanilla essence and more.
With over 200 brands, multi-state government participation, hospitality business entrepreneurs, exhibitors from across the country and international talent participation, the 16th International India Hospitality Expo 2019 has been unanimously a mega success. Thank you, Goa.
India Hospitality Expo 2019 was organized by Trinity Group and was supported by Goa Tourism, Goa Chamber of Commerce, Goa Culinary Forum, Govt Tourism Corporations of India, in association with Hospitality Partner Victor Alcon Group; Media & PR Managed by Think Geek Media; the event was hosted by Anchor MC Desmond Oliveira.
Today’s interview comes all the way from Delhi and is brought to us by Silky, co-founder of Palette of Food. A level-11 Zomato reviewer, Silky has amazing food pics on Instagram. Let’s get to know this foodie and blogger-influencer from Delhi.
I’m Silky. I’m an artist, cosplayer, foodie and a lazy panda. I’m a Delhi-based blogger. How did you become passionate about food?
To be honest… I don’t eat many veggies and all… but I love to try new cuisines and dishes.
Have you stayed in any other city or country? How were your food experiences there?
I’ve been to Gujarat, Rajasthan, Odisha, and I’ve tried Russian food too… And honestly… Delhi’s food is best.
What’s the story behind starting your microblog?
I’m the co-founder of PALETTE OF FOOD. I click better photos of food than of humans and one day I texted my sister “want to start a food blog?” She replied “lol sure” That’s how it all started!
What is your favorite food memory?
Memories are many but this one thing is part of every memory… We (me and my sister) generally prefer walking rather than taking an auto or something for short distances (1-2 km). And we discuss different food on our way to our destination.
How do you get your inspiration?
What has enabled you to find success?
It’s not about success. It’s about enjoying what we do.
Who in the food world do you most admire?
The owner of a theme stall where I go to eat gol gappas!
What do you find new and exciting about the food industry?
There is no end to creativity. And people always come up with crazy innovation in traditional dishes.
The Biggest Challenges you faced while putting up your microblog?
We had a hard time deciding the name. All the names which we liked were already taken and it was hard to come up with a new and innovative one.
What keeps you going?
Our love for food.
What is your day like?
Exercise, eat and sleep.
What do you most love about your job?
I can make/draw whatever I want. No one is there to restrict my imagination.
A recipe that you would want the entire world to know.
What’s better than knowing another foodie! Share this Interview with your family and friends, do not forget to tag us @foodeezjunction or #foodeezjunction. And sign up our newsletter to get the latest food updates straight to your inbox.
Who doesn’t love French Fries? It was that Summery Monday evening when no one would want to go in the kitchen, the reason being soaring temperature in north India. But as usual I was hungry 😀 and since I wanted good food, I thought to make something easy peasy. And what’s better than the homemade french fries, the Indian style! Last I had these french fries were at Mc Donald’s… The fast-food joint, Mc D and french fries sounds familiar, right? The challenge was to make the french fries crispy and yayyy, I did it!
Before heading to the recipe, I would want you to know that I used this cutter to get the potato french fries evenly, just like the way we get it outside. You can also cut the potato fingers with a knife, but trust me, it gets a lot easier if you have this cutter. I will share the review for the same in coming days.
To know the recipe of crispy french fries and how to make it in an easy way… scroll down.
A step by step recipe guide to cooking french fries the indian style
5 medium-sized potatoes
Refined oil for frying
Salt to taste
1 tsp Chat Masala powder
1/2 tsp Red Chillie Powder
Oregano (optional, as per requirement)
Tomato Sauce (as accompaniment)
Peel the potatoes, rinse and keep them in cold water.
One by one cut all the potatoes in equal size.
Leave them in cold water for five minutes.
Take the potatoes out and rub it on a towel to remove the excess water.
In hot oil, take some chopped potatoes and fry for 6-8 minutes or just until the potatoes could be easily pricked with a fork. Likewise, fry all the chopped potatoes.
Now, keep the fried finger fries in the freezer for 10 minutes.
After 10 minutes, take out the potato fingers and fry them again in batches. The oil must be extremely hot. Do not simmer at any point.
Sprinkle salt, oregano (optional), red chilli powder and chat masala powder, mix.
Serve with tomato sauce or red chilli tomato sauce.
Step-by-Step Method for Homemade Crispy French Fries, Indian style
Rinse, peel the potatoes and rinse again. Keep the peeled potatoes in cold water. Cut them one by one. As said earlier, I had used the cutter to get equal sized potato fingers to make restaurant-style crispy french fries. You can chop the potatoes with a knife. Cut all the potatoes in equal size.
Now, keep all the chopped potatoes in cold water for five minutes; in this way, the potatoes won’t darken. Take the potatoes out after five minutes and rub the potato fingers on a towel to remove any excess water.
In a deep wok or kadhai, add refined oil and heat. Fry the potatoes in batches. Fry till they just get soft or could be easily pricked with a fork. Likewise, fry all the chopped potatoes.
Now, keep the fried french fries in the freezer for 10 minutes. We need to fry them again. Frying french fries twice make them crispy from outside and soft as required from inside.
After ten minutes, take out the potato fingers and fry them again in batches. This time, take note that the oil must be extremely hot. Do not simmer at any point. Take out the fries when dark golden and allow the excess oil to drain.
Sprinkle salt, oregano (optional), red chilli powder and chat masala powder over the french fries and mix.
Serve the crispy french fries with tomato sauce or red chilli tomato sauce. Enjoy the evening!
— Recipe shared by Sara Khan
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Even if you are the person who loves summers, the sweltering heat is the one thing you must be hating about it. The hotter months take a toll on each one of us, leaving our bodies sweaty and tired.
During the summer, when we move out under the sun our bodies warm up and releases certain fluids in the form of sweat. Hence, it is advised to keep our bodies well-hydrated during these days of soaring temperatures.
Although water does its task well of satiating our thirst, we also need some summery beverages to give our body that cooling effect against the scorching heat.
These drinks not only keep you hydrated but also refreshes your mood. Moreover, these are age-old beverages require some easily available ingredients and just a few minutes from your busy schedule.
Ten Must-Have Summers Drinks
So, here is a list of 10 must have drinks during summers. What are you waiting for? Let’s give them a look!
When life gives you lemons, make lemonade out of it! Well, this isn’t just a life advice but truly a summer tip. Nimbu Pani or lemonade is one of the easiest and fastest drink to prepare. All you need is – lemons, sugar, salt and cold water. To improve its taste and refreshing component, you can add black pepper, cumin seeds or mint leaves to water, sugar and lemon mixture.
This savoury beverage made out of ripe mangoes is perfect to beat the heat and feel light and cool. This refreshing summer cooler is prepared using ripe mango pulp, blended with cumin seeds and mint leaves, with a pinch of black pepper sprinkled over it. The zingy taste of Aam panna can keep you energized for hours. Click here for Aam Panna recipe
If you are facing digestion issues particularly during summers, then jaljeera is the best-suited drink for you. It is prepared using cumin seeds or jeera by first roasting them then making them into a coarse powder and then mix it in water. You can also buy a readymade jaljeera masala from the market and prepare your glass of goodness.
A truly desi summer beverage, sattu can keep your body refresh even during the hottest days. Apart from hydrating, sattu has many benefits to serve. It is made using sattu flour, sugar (or salt for savoury flavour) and water. Moreover, since it is also quite filling, a glass of Sattu sharbat is good to keep you energized for hours.
The sugarcane juice is one remedy to many problems – making for an amazing energy drink, building up plasma and body fluids and eradicating dullness. To improve the refreshing taste of your sugarcane juice, you can add a pint of mint leaves.
This summer special drink made out of milk (curd) is packed with all the nutrients essential to our body during this hot and sunny weather. Being a traditionally approved summer drink It is definitely favourite of many Indians. Buttermilk or Chhas is good for digestive system. You can add cumin seeds or jeera to enhance its taste.
The name is enough to let you think about its creamy texture and sweet and sour taste. This yoghurt-based summer cooler is good to go to not only survive the heat but also revitalise your body. A glass of authentic lassi, topped with a layer of malai makes the drink all the more luscious and fulfilling.
This refreshing summer fruit makes for a super refreshing drink called Watermelon Mojito. Simply, squeeze out the juice of watermelon and read the recipe here to make the perfect summer drink. You can also go to a nearby juice shop or a café to savour this thirst quenching drink.
This beverage is not only a summer drink but also known to be a promising remedy for an overall good health. To prepare the drink, all you need is pearl barley, salt, lemon, honey and water.
These summer coolers soothe the body from within and also restore the lost energy during the long and messy days. So, this summer, try not to miss out on any one of them, and also share with us which one is your favourite.
Boiling rice perfectly seems very easy task. I must say it is! Many of the Foodeez Junction readers have asked recipe for how to boil rice perfectly. You can make a “chalta hai” rice i.e., overcooked or mushy. The dilemma is when you have guests at home and you want to treat them with a homemade variety of food or when you have that urge of eating to please your palette and you have this overcooked rice in front of you. What do you do then? Browse through the various recipes on Google or other search engines and waste your time?
Yes, you might search for N no. of recipes thinking of this could be good, or that or the other one. Well, it’s definitely going to kill your hunger and the craving to have something good. Instead, let me share with you an easy-to-remember recipe that gives the answer to all your queries like how much water is required to boil the rice? When you are cooking basmati rice, what’s the method? How much time is required to get perfectly cooked rice?
Oh, and if you want to follow the age-old grandma’s trick, which is a Chinese traditional trick too, while cooking rice, here it is – when you put rice in the cooking pot, pour water just till the knuckle of your index finger. You need to keep the finger right on the rice and not dip it entirely in the pot. The water should just touch the start of your knuckle. If you are good at measuring inches on your fingers then the water level should be right at one-inch above the rice.
Hey, since you got the secret to cooking rice perfectly, would you mind sharing this How to Boil Rice Perfectly recipe with your friends and family. And if you cooked with the below-mentioned, any of the recipes, and sharing of Facebook or Instagram, share with #foodeezjunction . That ways, I too will get to know (unless you make the post public).
Remember, it’s not necessary to have a rice cooker to cook it. Start cooking on the stove and later you may or may not opt the rice cooker. It entirely depends on your choice and budget.
1 cup White Rice
1 ¾ cups Water
¼ teaspoon Lemon Juice
Take rinsed rice in a cooking pot.
Add water to it and switch on the stove.
Cover the lid of the cooking pot and let the rice cook on low flame for 20 minutes or till al-dante.
Stir just once and with light hands.
Sprinkle the lemon juice and cover the lid.
After 20 minutes, once check the rice, if al-dante, then turn off the gas stove.
Rice is ready!
Tip: If there is excess water, drain it once you turn off the flame.
Rinse the rice in cold water. Now, take the rinsed rice in a cooking pot. The cooking pot should be big enough. Remember, the rice expands while getting cooked.
Add normal water to the rice and put the cooking pot on low flame on the gas stove. Cover the lid of the rice pot and let it cook for 20 minutes or until al-dante. Stir just once. Do not stir it repeatedly as it may break the rice.
When you open the lid to stir the cooking rice, add ¼ teaspoon of lemon juice. Though you can skip this step, I personally would recommend you to add lemon juice. Adding lemon juice avoids mushiness in the rice.
After 20 minutes, now check the rice, if al-dante, turn off the gas stove. If there is excess water drain it quickly. Keep the cooking pot with closed lid on the same turned-off stove burner. The heat will remove excess water.
The rice is ready. You can have it with Arhar dal, it tastes yummm. Try it yourself.
Maggi Noodles – the ultimate refuge of a hosteler or a bachelor I must say. To celebrate whatsoever the occasion is we start with “let’s make Maggi first.” I don’t know what seductive ingredient it has, but surely the Nestle India gets a lot of blessings of people especially in India for providing us with a remedy for our hunger pangs, and it’s easy to make!
Well, how many of you had actually made Maggi noodles in two minutes, as Nestle claims? I couldn’t and I would not try to make it in two minutes! Who is going to spoil the real taste? Certainly, I make it in Indian style. But this discussion will come later on (you need to scroll below).
For now, starting the food product review, I want to tell you why I chose Maggi today. I was uncertain of what to write in the reviews. I already have a schedule of all the food products yet I didn’t feel like reviewing them first. I randomly type on Amazon.in “FOOD”, and guess what, it was Maggi in the first place at Rs. 86. I wonder who orders Maggi online?? Really, if you know someone I want to know too. I’m still wondering 😛
Which one I like most out of Oats, Atta and Maggi Masala? I like the Atta Noodles. I give preference to the Maggi Atta Noodles over its other variations.
Why I would recommend you to keep Maggi in you Kitchen closet?
Of course, it’s the ultimate option to fill your stomach when you are in no mood of cooking anything else. I know most of us tried not to miss it when there were remarks about lead content kept rolling on in the news a few years back. Nestle made a move and saved itself as well as us! It tastes quite different from all other noodles present in the market, to name I had tried Yippie noodles and Top Ramens. If I need to rank them I’ll keep Maggie on 1, second place for Yippie and the third for Top Ramens (I, somehow, don’t like it).
Coming to its nutritional value – as mentioned on the Maggi pack, the 70 gm pack of the noodles contain 15% iron. It also constitutes palm oil, an ingredient that reduces cholesterol level, boosts brain health and enhances Vitamin A status. I am not saying it’s a healthy option as Maggi noodles are fried, that’s why the company claims that you can make it within two minutes.
Easy Peasy Indian Style Recipe for Maggi Noodles
There are ‘n’ number of ways in which you can make these Maggi noodles. If you too have a unique recipe and want to share with us here, you can write to me at email@example.com and I will publish it in your name of course.
Here’s the Indian-style Healthy (trying to be) recipe for Maggie Noodles.
In a wok take half tablespoon mustard oil. Heat it for a minute. Add chopped onions; saute till light brown. Add 1/2 teaspoon of ginger-garlic paste and saute for 10 seconds. Add chopped tomatoes and stir fry. Keep the ratio of onions to tomatoes as 1:2. Once the tomatoes soften, you can add veggies like chopped green pepper, green peas, chopped beans, chopped carrots and sliced mushrooms. Adding veggies depends on the availability and your choice. Add noodles, 1/4 teaspoon pickle masala and half of the Maggi masala from the sachet. Saute for a minute on low flame. Add water and the rest of the Maggi Masala, and cover the lid. Let it cook till the noodles get soften. That’s it, Maggi is ready.
I will share the detailed recipe in my upcoming posts.
Tip: Do not let the Maggi rest in the pan, else someone else will eat it! On a serious note, do not let the noodles rest as it becomes puffy. You might not want to eat them. Add more water for soupy noodles.
Watch Rockhy and Mayur having the comfort food – Maggi Noodles
From where you can buy Maggi?
Check your kitchen closet… you might be having a packet now! Or the grocery store next to your building area Or yes Amazon! Still, I want to know who orders it online?
I would want to know why do you love Maggi and if you could share me your secret recipe… shhh everything is secret on social media 😀 you can share with #foodeezjunction or tag @foodeezjunction on Facebook/Instagram/Twitter.
I think you would want to see these updates from the Maggi noodle lovers.
Dil na ummed tho nahi, Naakam hee toa hai Lambi hai ghum ki shaam Magar shaam hi toa hai. Now what reminds me of this song is this bloody #Maggi hadh ho gayi 🙂 🙂 Dear Dieting, consider this as diet food. Calorie free 🙏 pic.twitter.com/zY4YW9c6cz
CHAAT is a street food. It is served as side dish or snacks. It is more popular among North Indians. Chaat is made with boiled potatoes (Aloo). The potatoes are shallow fried and served by mixing other spices, onions and various mouth-watering chutneys.
Chaat too has many variations and flavours that include Aloo chaat, Aloo-chana chaat, Aloo-green peas chaat, papdi chaat, samosa chaat, pani puris, basket chaat and many other.
“Chaatna” is the hindi word of chaat which means to taste.
Today, I am going to make Aloo and green peas (matar) chaat. However, making chaat with Aloo is very healthy as it contains dietary fibers and good source of vitamin B-6 and vitamin C. Whereas, Green peas which is also known as Hari matar or garden peas or Chhimi are also very healthy. The green peas are rich in minerals, vitamins and anti-oxidants. Fresh green peas are available in winters only. For the rest of the year you can get the frozen one.
Chaat is favourite of young and old. Even Kids cannot stop themselves to take their hands off from the yummy dish. It’s a mouth-watering dish.