Maggi Noodles Fritters Aka Maggi Bhajiya

 Everyone loves Maggi. The favourite noodles are back in the market, brand rebuilding campaign going strong. So when everyone is finally happy to have Maggi, I remembered a recipe I had tried a couple of years ago with my sister. We made Maggi Fritters, loaded with veggies. Needless to say, they tasted awesome, had their own nutritional quotient owing to veggies in it and were a wonderful twist to our favourite Maggi.


Ingredients:

Maggi Noodles - 1 packet

Chickpea Flour - 2-3 big tablespoons

Green Bell Peppers- 1 big (chopped finely)
Red Bell Pepper - 1 big (chopped finely)
Onion- 1 (chopped finely)
Potato - 1 (grated)
Carrot - 1 big (grated)

Salt- According to taste
Red Chilli Powder - 2 tsps
Turmeric- a pinch
Amchur Powder - to taste
Maggi Masala - 1 packet
Oil - for frying

Method:

First cook your Maggi Noodles according tothe instruction on the packet. If there is excess water, drain it and keep it aside.
Now, in a big mixing bowl, take the chickpea flour, all the chopped veggies, and add all the dry spices to it. Mix it well.
Add the cooked Maggi Noodles to this mixture. If it appears dry, then add the water that you drained and kept aside to form a batter.
Adjust the taste of your batter, by adding Maggi Masala.

Heat oil, in a deep frying pan. Once it is hot, slowly drop the fritters in oil. Let them rise to the top. Then turn and fry them till they are golden yellow in colour. Be careful when you frying and drop the fritters very slowly.  These hot Maggi Fritters go well with Mint Chutney, Ketchup. But just so you know, they are great to be enjoyed on their own too!

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Guava Sabzi - Jamfal / Jamrukh nu Shaak / Guava in Spicy Tangy Sauce

Guavas are in season and I can never resist buying them in bulk. Who doesn't love a raw(to almost ripe) guava with salt and chilli powder sprinkled on it ? But then again, they ripe soon and they only way to put them to use is making a tangy spicy sauce and stirring them in.

Ingredients:
Guavas (ripe) - 6
Chilli Peppers (Cubanelle or Anaheim) - 2
Salt - to taste
Cumin Seeds - half tsp
Asafoetida - a pinch
Red Chilli Powder - 2 tsp
Turmeric - half tsp
Coriander and Cumin powder - 1 tsp
Sugar - half tbsp
oil - 2 tbsp
Lemon Juice - Optional

Method:
Chop the guavas into cubes and set aside. Heat oil in a pan. Add cumin seeds and let them splutter. Add asafoetida to it. Next add the chopped chillie peppers and fry them for a minute. Throw in the guavas. Add all the spices to it. Mix well. Cover with a lid and let it cook for five minutes.
Check if the guavas have cooked well. You can add a bit of lemon juice at the end if it tastes sweet.

P.S. Sugar can be substituted with jaggery

Spicy Amla Pickle

Amlas are in season. While eating raw amla is something we all love, many of us pickle it with salt and turmeric. Here's one recipe of spicy alma pickle that is equally good.

Ingredients
Fenugreek seeds split
Sesame split seeds
Salt to taste
Oil
Red Chili Powder
Turmeric Powder
Asafoetida
Amla

Method
Cut amla into thin slices. Roast fenugreek and sesame seeds separately. Now grind all the spices including salt. This is your pickle powder ready. Heat little oil and pour over pickle powder. (Heat oil slightly, you don't want to burn the chilli powder). After a few minutes mix the powder with oil and add it to amla slices. Amla pickle is ready

Pasta in Red Sauce

It's effortlessly simple to make. For a quick supper, stir up some pasta in any kind of sauce you like. My favourite is Red Sauce, so here goes.

Ingredients:
Pasta - 250 gms
Salt - to taste
Oil - 2 tsp
Bell Pepper - 1
Tomatoes - 3
Onion - 1
Red Chilli Flakes -  to taste
Cheese - for garnish
Butter - 50 gms

Method:

Cook Pasta. It's the same way you cook noodles in the Hakka Noodles Recipe.
Blanche 2 tomatoes. Remove their skin and blend well. In a skillet, heat some butter. Cook onion and bell pepper. Chop the remaining tomatoe and it's cubes. Now add the blended tomato sauce. Sprinkle salt and red chilli flakes. Grate in some cheese and mix well. Let it cook for a few minutes before you add the pasta. Finally, add the cooked pasta. Allow it to cook in the sauce for two minutes.
Serve hot

Sinful Chocolate Brownies

Ingredients:
Parle G Biscuits -  2 packs
Choco Chip Biscuits - 1 pack
Sugar - about a 100 gms
Milk - 2 to 3 tbsp
Drinking Chocolcate Powder - 2 tbsp
Cocoa Powder - 1 tsp
Baking Soda - half tsp

Method:
Grind and mix all the biscuits. Add sugar, Drinking Chocolate Powder and Cocoa powder to it. Add milk and mix with a spatula in one direction constantly for about 2-3 mintues.
Make sure, that the batter is not grainy. It should not be too thick or too runny.
Grease your mould with butter.
Just before you are about to fill the chocolatay batter into the mould, add the Baking Soda and give it a quick mix. Now quickly pour the batter into the mould.
Microwave at 900 for 4 minutes.

Chocolate Brownies are ready!

Hakka Noodles

When I am craving a delicious supper but don't wish to spend hours in the kitchen, I always think 'Hakka Noodles' The ready to cook noodles are always stacked up in the kitchen pantry and the ofcourse which Indian household would go without basic veggies like onions, tomatoes and capsicums!

Hakka Noodles in a jiffy....

Ingredients:
Ready to cook noodles - One pack
Onions - 1
Capsicum - 1 big
Tomatoes (optional) - 1
Soy Sauce - 2 tbsp
Red Chili Sauce - to taste
Tomato Ketchup - to taste
Salt - to taste
Oil -1 tbsp

Method:

Cook the noodles as per the instructions on the packaging. In a large skillet, heat oil. Cook onions for 2 minutes. Add capsicums and other veggies at hand ( tomatoes, carrots). Remember if you are adding tomatoes add them immediately before adding the noodles to avoid them from getting overcooked and soggy.
Add, soy sauce, red chili sauce, tomato ketchup, salt and ground pepper. Mix well.
Finally add the noodles. Carefully mix them well.
Add your preferred sauce over the Hakka noodles to suit your taste.
Hakka Noodles are now ready to be eaten!