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Thursday, July 31, 2008

Maggi Fritters

"School se jab bhi ghar pe aana ek hi bat hai dohrana Maggi Maggi Maggi, aur ma kehti hai bas 2 minutes". Remember ????? Oh it's reminds me of my childhood. I think most of us loved it when we were kids, and my hubby still loves it and me too. Whenever in need of quick snack, pop open a Maggi. This Nestle product is popular in around 10 countries. In India only, they are available in many many flavors like aata noodles, veg.chow mein (my favorite), dal noodles, sahi pulav, curry, lemon, tomato etc etc, but most popular is masala flavor.

These fritters are super-duper crunchy from outside and soft from the inside. The fried Maggi noodles gives awesome crunch, and Maggi Masala in filling give a little Maggi flavor. One can use any noodles like Top Ramen, or Marucham.


  • 3 Potatoes, boiled and grated
  • 1 cup Mixed Vegetables, finally chopped and boiled
  • 2 Maggi noodles
  • 2 Maggi Masala Pouch
  • 1 Garlic Cloves, grated
  • 1 tsp Red Chili Powder
  • 1 tsp Pav Bhaji Masala or Garam Masala
  • 2 tbsp Juwar Flour or Whole Wheat Flour
  • 2 tbsp Green Onion, chopped
  • 2 tbsp Lemon Juice
  • 1 tsp Oil
  • Salt to taste
  • All Purpose Flour


1. In bowl, mix potato, vegetable, garlic, maggi masala, red chili powder, pav bhaji masala, juwar flour, green onion, salt, oil, and lemon juice very well.

2. Cook maggi noodles in boiling water. Please do not cook the noodles completely, but make sure they don't stick together.

3. Make small balls of potato mix. Cover each ball with noodles. When you cover the balls, press a little hard so noodles stick to potato bills.

4. Coat with dry all purpose powder and fry until noodles are golden brown on medium high heat.

5. Serve hot with Maggi ketchup.


This is my entry to Magic Bullet Giveaway Contest, hosted @ Fun and Food Cafe.

Wednesday, July 23, 2008

Irish Bread

What is better than fresh home-made bread huh ??!! This is simple and easy to make bread from Ireland. This Irish bread is also known as "Soda Bread", crusty on the outside and cake-like tender on the inside. Irish bread is served routinely at Irish meals, from breakfast to high tea. The rounded slices make them tasty partners for tea, soup, sandwich, or eggs. You can also apply them with butter, honey, or marmalade.


  • 1 cup All-Purpose Flour
  • 2 cups Wheat Flour
  • 2 tbsp Brown Sugar
  • 1 tsp Salt
  • 1 tsp Baking Soda
  • 2 tbsp Butter, room temperature
  • 1-1/4 cup Buttermilk
  • 1 tbsp Milk


1. Preheat oven on 375 degrees.

2. In large bowl, mix all-purpose flour, wheat flour, brown sugar, salt, and baking soda.

3. Add room temperature butter. The mixture should resemble the coarse crumbs.

4. Add buttermilk and stir, only enough to moisten dry ingredients.

5. With floured hands, shape dough into a flat ball about 2 inches high.

6. Put on greased baking sheet and apply milk with pastry brush on top of the bread.

7. Take sharp knife and shallow an X in the top of the loaf, spreading across the whole way.

8. Bake for 40 minutes or until bread is golden brown and sounds hollow when tapped.

9. Let it cool a little bit and cut into thick slices.

10. Serve warm or room temperature.


Sunday, July 20, 2008

Toasted Garbanzo

This is Rachael Ray's awesome snack. This is very easy to make with just a few ingredients. I and my DH love this so much because of cheesy flavor of the beans. I think this is perfect for a movie night snack. Instead of popcorn or any other common snack, serve this nutty and spicy garbanzo with drinks. I usually add garlic for more flavor, the entire house smells awesome for some time while cheese is melting and garlic is toasting. Try this snack, I am sure you will like it and after all, who doesn't love a little crunch in their snack!!!!!!


  • 3 cups Garbanzo Beans, cooked
  • 2 Garlic Cloves, grated
  • 1/2 cup Parmigiano-Reggiano, grated
  • 1 tbsp Olive Oil
  • Red Chili Flakes to taste
  • Salt to taste


1. Preheat non-stick pan for 10 minutes on medium-low heat.

2. Drain garbanzo beans very well. Add them into the pan and let it toast for 10-12 minutes. Stir occasionally.

3. Add grated garlic, oil, salt, and red chili flakes. Toast for 1o minutes.

4. Add Parmesan cheese and mix well. Cook for another 2-3 minutes or until cheese is melted and is covering beans.

5. Let it cool just a little and serve with a little extra cheese sprinkle.



1. Drain garbanzo complete before putting them into pan, otherwise they won't be as crunchy as they should be.

2. Be gentle on salt. Parmesan cheese will infuse salty flavor any way.


Now it is time for Awards................. I received six awards in last few days. At this time imagine me standing on the podium with all 6 awards close to my heart and here comes the speech: I would thank my mom, my dad, my hubby etc. etc.etc.. and above all thank you for creating a free site.....hehehehe....

Jokes apart, I am very very happy about each and every award and want to thank all the gals for your kindness and generosity. Here is the list of awards and who I would like to pass them onto:

Sireesha and Suma Rajesh passed me this Yum Yum award. Thank you so much gals :))

Ranji and Uma found me worthy of "Friendship Award". Thank you so much my dear friends :))

Vaidahi passed this "Rocking Girl Blogger" Award. Thank you so much :))

Indranee awarded "Giant Bear Hug" award. Big hug back to you as well :))

sent me "Make My Day" award and made my day special :))

Sripriya passed me " Nice Matter Award". Thank you so much for the award :))

You all are my friends, and I am inspired by each and everyone of you. I want to pass all these awards to all of you. All of you deserve them for sheer hard work, dedication, and keeping this blogger community alive and kicking. Please accept the awards. Love you all and keep rocking!!!

Monday, July 14, 2008

Lauki (Bottle Gourd) Bites

Bottle Gourd (Lauki) is very good for your stomach because it’s a cold vegetable and it helps with acidity.

This is very easy recipe and a perfect party snack or a side dish.


  • 3 cups Lauki, grated
  • 4 tbsp Gram Flour
  • 3 tbsp Rice Flour
  • 2 tbsp Juwar Flour (Jowar Flour)
  • 5 Garlic Cloves, chopped
  • 1-1/2 tsp Ginger, grated
  • 1/4 tsp Asafetida
  • 1/2 tsp Turmeric
  • 1 tbsp Dhania-Jeera Powder
  • 1 tsp Red Chili Powder
  • 1 tsp Garam Masala
  • 2 tsp Chat Masala
  • 3 tbsp Cilantro, chopped
  • 2 tbsp Lemon Juice
  • 1 tsp Oil, plus extra for shallow fry
  • Salt to taste


1. Mix all ingredients into the bowl and mix well.

2. Heat oil in the pan. Shape the mixture in quarter-size circles about half-inch thick.

3. Cook both sides on low heat until its cooked and golden brown.

4. Serve hot with cool raita or ranch.


This is my entry to Pooja’s VoTW - Bottle Gourd Event.

I am also sending Potato In Bottle Gourd Curry for the event.


Wednesday, July 9, 2008


This is also one my of mom's most popular dish. This is my family's favorite item. We enjoy it every time mom makes it. My mom usually made Champakali on the Diwali day, and still does to continue the tradition. My mom even won cooking competition with this dish.

The gravy of Champakali is very different and one of the best I have ever tasted. The gravy is very rich and thick because of coconut milk. The tamarind paste tickles the taste buds. For the tikkis, my mom only used green bell pepper. I wanted to make mine a little bit colorful so I used all three red, yellow, and green bell pepper. One can deep fry tikkis by coating them flour. Most important part of the dish is the presentation when serving. When you serve this dish, sprinkle some coarsely ground seeds on top of it. This is the perfect finishing touch for the dish, and fennel seeds increase the taste and aroma.


-- For Tikki

  • 2 Potato, boiled
  • 1 Onion, thinly sliced
  • 1/2 Red Bell Pepper, thinly sliced
  • 1/2 Green Bell Pepper, thinly sliced
  • 1/2 Yellow Bell Pepper, thinly sliced
  • 1/2 cup Spinach, chopped
  • 1/4 cup Paneer, grated
  • 2 Green Chili, chopped
  • 3 tbsp Mint, chopped
  • 1/4 tsp Ginger, grated
  • 1/4 tsp Turmeric Powder
  • 1 tsp Dhania-Jeera Powder
  • 1/4 cup Bread Crumbs
  • 1/2 tsp Cumin Seeds
  • 2 tbsp Olive Oil
  • Non-Stick cooking spray
  • Pinch of Asafetida
  • Salt to taste

-- For Gravy

  • 2 Red Onions
  • 2 Tomatos
  • 4-5 Garlic Cloves
  • 1 inch Ginger
  • 1/2 cup Coconut, grated
  • 2 Green Chili
  • 1/2 tsp Red Chili Powder
  • 1/2 tsp Garam Masala
  • 1 tbsp Fennel Seeds
  • 1/4 tsp Tamarind Paste
  • 8-10 Almonds
  • 1/2 cup Coconut Milk
  • 1 Cinnamon Stick
  • 3-4 Green Cardamom
  • 2-3 Cloves
  • 2 Red Chili, whole
  • 2 tbsp Cilantro
  • Fennel Seeds, coarsely ground
  • 1 tsp Olive Oil
  • Salt to taste


-- For Tikki

1. Heat oil in the pan, add cumin seeds.

2. When they start to turn brown, add onion, red bell pepper, green bell pepper, yellow bell pepper, green chili, spinach, turmeric, dhania-jeera powder, ginger, and salt. Mix well.

3. Cook them until onions and bell peppers are tender.

4. Mash boiled potato in the bowl. Add paneer, asafetida, bread crumbs, mint, and cooked onion and bell pepper mixture. Taste and adjust salt.

6. Make tikkis and lightly cover with bread crumbs. Let it set into the refridgerator for 1 hour.

6. Cook tikkis on griddle with non-stick cooking spray until both sides are golden brown.

-- For Gravy

1. In blender, add onion, tomato, garlic, ginger, coconut, green chili, red chili powder, garam masala, fennel seeds, tamarind paste, almonds, coconut milk, salt, cilantro, and little water.

2. Blend them into the smooth gravy consistency.

3. Heat oil in deep pan. Toast cinnamon, cardamom, cloves, and red chili in it.

4. Add blended gravy to the pan, mix well, and cover with lid.

5. Simmer the gravy for 30-35 minutes on medium-low heat. Stir occasionally. If it gets too think, you can add water to make it consistent for your liking.

-- When Serving

1. In serving bowl. Take tikki and pour gravy on top.

2. Sprinkle some coarsely fennel seeds. Serve with naan, paratha, or rice.


This is my entry to Curry Mela hosted by Srivalli

Thursday, July 3, 2008

Garbanzo & Zucchini Soup

Zucchini is basically a summer vegetable. It is also known as courgette or Italian squash. I have seen some yellow zucchini in the market as well. Both are used in Italian dishes, mostly in soups and stews. This is a perfect vegetable for grilling. In Mexico, sometimes zucchini flowers are used as a stuffing in Enchilada with cheese. Zucchini can be boiled, fried, bake, or eaten raw. It goes very well in savory as well as in sweet dishes. Zucchini tastes sweet and garbanzo beans have nutty flavor. The combination of these two really tickles the taste buds. This was the perfect bowl of soup for me when I was watching "So You Think You Can Dance :))) To top it off, my DH loves it.

Here's wishing everyone Happy "ID4". I am sure everybody is in their happy gears with summer shorts and activities for this three days vacation, me too :)) Be happy, be safe and have a blast with your family and friends!!!

See you all next week, Tab tak ke liye tata birla, and bye bye :)) he he he . Keep rocking!!!!


  • 1 Onion, chopped
  • 1 Carrot, chopped
  • 2 Zucchini, sliced
  • 3 cups Garbanzo Beans, cooked
  • 5 Garlic Cloves, chopped
  • 1 tbsp Tomato Paste
  • 1 cup Tomato, chopped canned
  • 1 tsp Red Chili Flakes
  • 1/4 tsp Oregano, dry
  • 1/4 tsp Rosemary, dry
  • 1/2 tsp Basil, dry
  • 1 Bay Leaf
  • 1 tsp Cumin Powder
  • 1 tsp Paprika
  • 5-6 cups Vegetable stock
  • 10 Spaghetti strands, each broken into three equal pieces
  • 1-1/2 tsp Red Wine Vinegar or to taste
  • 2 tbsp Olive Oil
  • Fresh Parsley, chopped
  • Salt to taste
  • Black Pepper to taste


1. Heat oil in pan, add onion, garlic, carrot, salt, and black pepper.

2. Sauté them for 3- 4 minutes.

3. Add chopped tomato, tomato paste, red chili flakes, cumin powder, dry basil, dry, oregano, dry rosemary, paprika, and garbanzo beans. Mix well and let it cook for another 2-3 minutes.

4. Add vegetable stock, bay leaf, and zucchini. Stir and bring to the boil.

5. Turn down the heat and cover with the lid. Let it simmer for 30-35 minutes on medium-low heat. Stir occasionally.

6. After 30-35 minutes, add spaghetti and red wine vinegar to the pan.

7. Cover the pan and let it simmer for 10-12 minutes or until pasta is tender but Al dente.

8. Add chopped parsley, stir well.

9. Serve Hot.


This is my entry to AWED :Italiano hosted by Dhivya.