Tag Archives: dinner recipe

Chicken Noodles Pancake Recipe / Maggi Noodles Recipe / Chicken Pancake recipe

Chicken Noodles Pancake Recipe / Maggi Noodles Recipe / Chicken Pancake recipe

Thought of preparing Maggi – but when there are too many myths revolving around Maggi, few of the people ask me, why do you prepare Maggi, but just like that I ask them Don’t you use Maggi! Personally, I have experienced in my neighborhood grocery shop when I see Maggi getting filled in the racks will be over in few hours and again they fill it, this keeps on going. Maggi is most of the people’s all-time favorite where there is no age restriction right from the toddles till the elders.

Balanced diet is one which provides all the nutrients in required amounts and proper proportions. I have seen people excluding carbohydrates and fats in their daily diet instead to stay fit. But how many of them knew that balanced diet is the combination of all these. And so, no food is healthy or unhealthy – even if you proceed eating only the so claimed healthy food, how will get the balanced diet and certainly it would lead you to health disorder. You can have everything but the main thing here is the right quantity, you need to have the right quantity of food at regular intervals since “Too much of anything is good for nothing”

The total fat (visible invisible) in the diet should provide between 20-30% of total calories. The visible fat intake in the diets can go up to 50kg/person/day based on the level of physical activity and physiological status. So, include everything in your diet but in proper proportion.

Chicken Noodles Pancake / Noodles Pancake recipe / Maggi Noodles Recipe

Coming to noodles, Maggi noodles balances the diet because of the protein, carbohydrates and fat content in it. When compared to vegetable cheese sandwich, veg biryani, dosa, Maggi has lesser amount of fat content in it.

Also, to maintain the quality, Maggi undergoes different stages before packing, like steaming, baking and then fried for few seconds.

Now let me share a quick, easy and a simple pancake recipe with Maggi noodles, that goes out well for breakfast or a tea-time snack for kids, after school.

Ingredients:

  • Maggi noodles with masala – 1 packet
  • Whole wheat flour – 1 cup
  • Shredded chicken – ½ cup
  • Black pepper powder – ½ tsp
  • Eggs – 2 nos
  • Baking powder – ½ tsp
  • Butter – 3 tbsp
  • Milk – ½ cup
  • Salt – ¾ tsp or to taste

Preparation:

  • Toast the shredded chicken in oil with black pepper powder and salt, cook until the chicken is perfectly done.
  • Remove it to a tissue to drain the excess oil.
  • Break the eggs, add salt and beat it well.
  • Boil the Maggi noodles in a cup of water, drain the water and remove it from fire.
  • Take a mixing bowl, add wheat flour, baking soda, a tbsp of butter and mix it well.
  • Pour milk to the bowl, mix it well and make sure no lumps are formed.
  • Add the Maggi noodles, mix it well, make sure it has reached the pancake consistency, if not add little water drained after boiling the Maggi and mix it well.
  • Add the Maggi masala to it and mix well.
  • Heat a tsp of butter in a tawa, pour a spoonful of batter, drizzle little butter, and cook on both sides.
  • Remove it from fire, once it turns golden brown on both sides.

Serve hot with a tbsp of butter.

 

 

Sweet Potato Paratha with VIDEO

Sweet Potato Paratha with VIDEO

Sweet Potato Paratha is one such delicious recipe, which made in minutes and also good for lunch box. As they have a sweet taste, it would be liked by most of the kids. I could remember very well during winters; sweet potatoes are available all over the local markets. During Pongal, my mom use to get these sweet potatoes, cook them, peel the skin and we have it as such. It would be yum, but nowadays when I served it the same way my mom served it me, my kids do not want to have it.  

For more Breakfast / Dinner recipes, CLICK HERE.

Health Benefits of Sweet Potato – Sweet Potato is one of the high calorie food with no saturated FATS or CHOLESTEROL and rich in dietary fiber, vitamins and minerals. The Vitamin B6 in them, helps keep the walls of arteries and blood vessels flexible and healthy which allows blood flow freely. It helps in the treatment of anemia and several premenstrual symptoms in women.

Taking this to Fiesta Friday #156 hosted by Angie@thenovicegardener.

Usually I don’t miss to use the seasonal produce, so thought of creating a recipe with sweet potatoes and this resulted in my sweet potato paratha where I served it with Tomato dip and Mushroom potato curry. Let me share the recipe…

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Sweet Potato Paratha

Ingredients:

  • Sweet potato paratha – 2 nos (medium sized)
  • Wheat flour – 2 cups
  • Green chillies – 2 nos
  • Cumin powder – 1 tsp
  • Salt to taste
  • Oil – 4 tbsp

Making of Sweet Potato Paratha:

Preparation:

  • Roughly chop the sweet potatoes to medium size and pressure-cook them for 2 whistles (up to mashing consistency).
  • Finely chop the green chillies and keep it aside.
  • Take the wheat flour in a wide mouth bowl, make a well in the center, pour ½ cup of water, and knead the flour to a dough.
  • Pour water little by little and knead the flour to dough.
  • Finally pour a 1 tbsp of oil and knead the dough for 15 mins.
  • Cover it with a damp cloth and let it rest for 15 to 20 mins.
  • Meanwhile, remove the lid from the pressure-cooker when the pressure subsides.
  • Drain the water, peel the skin and transfer the sweet potatoes to a wide mouth bowl.
  • Add the cumin powder, salt and green chillies, mash them to a paste.
  • Divide the dough to a medium size ball, dust the surface and flatten the rolled balls.
  • Place a small portion of the mashed sweet potato and again roll the dough to a ball.
  • Dust the surface with flour and gently flatten the rolled-out dough.
  • Heat a tawa, rub the tawa with oil, place the flatten dough, drizzle oil along the sides of the paratha.
  • Cook in medium flame by swapping both sides, until they turn golden brown in color.

Serve hot with Tomato Dip and any gravy or curry. I have served it with Mushroom Potato curry.

 

 

Mushroom Potato Curry

Mushroom Potato Curry

A perfect vegetarian side dish for idly, dosa, hoppers, and string hoppers and with Indian flat breads. Coming to lunch, this goes out well with any variety rice. Kids love this as it has been mildly spiced and also you can infuse little coconut milk at the last stage and remove it from fire for more flavors. Let me share the recipe…

CLICK HERE for vegetarian recipes and CLICK HERE for Idiyappam/String Hoppers recipe

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Mushroom Potato Curry

Ingredients:

  • Potato  – 2 nos (medium size)
  • Mushroom – 100 gm
  • Onions – 2 nos
  • Tomato – 1 no
  • Dry red chilli – 5 nos
  • Ginger (I”inch stick) – 1 no
  • Garlic – 6 cloves
  • Turmeric  powder – ¼ tsp
  • Coriander seeds – 1 tbsp
  • Cumin seeds – 1 tsbp
  • Fenugreek – ¼ tsp
  • Salt to taste
  • Oil – 1 ½ tbsp
  • Curry leaves – 2 sprigs

Preparation:

  • Peel and roughly chop the ¾ portion of the onion and finely chop the rest of the portion.
  • Clean and roughly chop the mushroom into pieces, keep it aside.
  • Heat a tsp of oil in a kadai, add all the spices, onions and tomato, cook for few mins and grind it to a fine paste, once it comes to room temperature.
  • Heat the leftover oil in a kadai, pour the leftover oil, add the mustard seeds and curry leaves.
  • Add the onions and cook until they turn golden brown.
  • Add the roughly chopped potatoes, add turmeric powder and salt, cook for few mins or until the potatoes are half-cooked.
  • Pour the ground paste along with 2 cups of water, give a gentle mix, cover and cook for few mins or until the potatoes are cooked.
  • Add the mushrooms, cover and cook for 5 mins.
  • Remove the lid and cook in medium flame until the oil starts floating on the top of the curry.
  • Garnish with coriander leaves.

Serve hot with idly, dosa, hoppers, and string hoppers, Indian flat breads or any variety rice.