Maggi Pazzta

Maggi Pazzta

How to cook Maggi Pazzta ?

Cooking Time: 5 minutes
Serves:1

Method

1, Add Pazzta and Tastemaker to 1 1/2 teas cup ( 225 ml ) water and stir well.

2, Cook for 5 minutes in an open pan. Stir occasionally. Serve hot. It’s ready in just 5 minutes.

Serve as a snack ( not a complete meal ).

Unnakaya ( Malabar Cuisine )

Unnakaya

Makes: 6

Ingredients


2 Ripe Kerala Bananas ( Nenthrampazham )

2 tablespoon grated coconut
2 tablespoon sugar
2 teaspoon Raisins
5 cashew nuts, chopped
2 teaspoon ghee ( for coconut )

2 tablespoon oil / ghee
 ( for shallow frying )

Method

Steam the banana till tender ( or Microwave High for 4 minutes ). Mash it to a fine paste. Divide into six portions.

Heat ghee in a frying pan. Add cashew nut, raisins, grated coconut and sugar. Sauté on a low heat till it turns slightly brown and fragrant. Keep aside and make 5 portions.

Take a little of the banana paste in the palm, flatten it, stuff it with grated coconut- cashew - kismis mixture and roll into elongated shape very carefully.

Heat oil / ghee in a wide frying pan. Arrange Unnakayas gently and shallow fry on a low heat till golden color on both sides ( approximately 15 - 20 minutes ). Traditional Malabar recipe is deep fry in hot oil / ghee.

Serve hot as an evening snack. It’s a popular snack in Malabar and also very tasty and rich in calories.

How to cook Knorr Soupy Noodles ?

How to cook Knorr Soupy Noodles?

Serves - 1

Cooking Directions

1, Add noodles and entire contents of soup powder sachet to 2 cups of COLD WATER ( 300 ml ) and stir well.

2, Bring to a boil and simmer to 3 minutes. Optional: Add chopped boiled vegetables / boiled boneless meat for more nutrition.

3, Do not dry the noodles completely. Serve hot as soupy noodles.

Paneer Potato Bonda ( without onion & garlic )

Paneer Potato Bonda

Makes: 9

Ingredients

For the Bonda:

3 potatoes, boiled and mashed

100 g paneer (cottage cheese) , cut into small cubes ( 1/4 - inch ) or crumbled paneer

1 tablespoon grated carrot

2 teaspoon oil

1 teaspoon mustard seeds

1/2 teaspoon jeera ( cumin seeds )

1/2 teaspoon urad dal

1 spring curry leaves or 6 nos

1 teaspoon chopped ginger

2 green chillies, slit lengthwise

1/2 teaspoon turmeric powder

1/2 teaspoon salt ( or to taste )

2 pinches asafoetida ( hing )

2 tablespoon chopped coriander leaves (optional)

250 ml oil for frying bondas (oil level should be 1 1/2 - inch from the base of the kadai )

For the Batter:

1 cup ( approximately 175 gm ) gram flour ( besan / kadala maavu )

1/2 teaspoon salt

1/2 teaspoon red chilli powder

1/4 teaspoon turmeric powder

2 pinches hing ( asafoetida)

1/2 cup + 1 1/2 tablespoon water

Method

For the batter:

Mix all the ingredients well and make smooth batter with water. Batter should not be too watery. It should be of dropping consistency. Keep aside for 15 minutes.

For the seasoning:

Heat oil in a kadai/ frying pan. Add mustard seeds. When they pop, add cumin seeds, urad dal, curry leaves, chopped ginger and slit green chilies. Fry for 2 - 3 minutes.

Add turmeric powder and saute on a low heat till the raw smell goes.

Add boiled and mashed potatoes, paneer cubes, grated carrot, hing and salt to taste. Do not add water. Mix well.

Cover with a lid and cook on a low heat for 10 minutes. Switch off the heat. Finally mix with chopped coriander leaves (optional). Allow the mixture to cool for some time. Remove the slit green chillies. Make lemon sized balls ( bondas ) and keep aside.

For the Bondas:

Heat oil in a kadai or frying pan. Reduce heat to medium.

Dip each lemon sized bondas in gram flour batter and ( ensure the batter is well coated ) deep fry on a medium heat till golden color. Drain out oil and  place on paper towels to absorb extra oil. Serve as an evening snack with tomato sauce / coconut chutney.