Egg & Nugge Sauce Sandwich, a very simple, yet delicious yummy sandwich. Favorite of all ages.
Indeed its amazing.
Ingredients:
• Nugge Sauce – as required• Boiled egg 3 nos (boiled for 8 mts) • Bread 6 slices• Lettuce • Tomato sliced • Pepper powder • Salt to taste.
In a mixing bowl, break the boiled eggs in to chunks, add nugge sauce, seasoning and mix it well. Take 3 bread slices spread each slices with egg & Nugge sauce mix. Place lettuce and tomato slice over it and cover it with other slices. Cut the sandwich diagonally in to two equal parts. Happy cooking!
• Boneless Chicken 200 gms diced• Chopped Celery stalks 1/3 cup• Chopped Garlic 3 cloves• Chopped onion 1medium size• A P Flour 1 tbs (Maida) • Butter 1 tbs• Black pepper powder 1 pinch• Salt to taste.
Method- Heat a saucepan over medium flame. Add butter and once it’s melted, add the chopped garlic, onion and celery. Saute for 2 minutes. Ensure it’s not browned, but cooked soft. Add the chicken. Add AP flour and saute chicken for 2 minutes and add 2 cups of water. Cook for about 8 minutes, and pass it through a sieve. Keep the soup aside and using a blender, grind the chicken along with little soup to a smooth consistencyAdd now the rest of soup to chicken paste and bring to boil. Garnish with chopped celery and pepper powder. Happy Cooking!
Channa Masala/Punjabi Chole Masala is a delicious spicy, tangy flavor Indian curry, made out of Chickpeas. It’s normaly served along with batura,fried Indian bread and can also be served along with paratha,roti,chappathi or with rice.
Ingredients required to make potli while cooking Channa.
• Bay leaves 2 nos• Cinnamon 2″ length• Black cardamom 2 nos• Green cardamom 2 nos• Cloves 4 buds• Tea leaves 1 tsp.
Take all above whole spices along with tea leaves in square piece of muslin cloth and tie it like a small bindle ( potli) and keep ready. Wash channa and soak it overnight. Ensure adequate water is used as channa expands its size once it’s soaked. Rinse and put in a pressure cooker. Add the whole spice bindle kept ready along with the channa for cooking. Pressure cook the channa for about 8 minutes or up to 4 whistle duration. This spice and tea leaves will give the channa darker color and the spices flavor gets infused.
Ingredients for Chole Masala: • Coriander seeds 1tsp• Dried whole chilli 4 nos• Cumin seeds 1/4 tsp• Pomegranate seeds 1tsp• Clove 4 buds• Black pepper 1/2 tsp• Fennel seeds 1/2 tsp• Dry ginger 1/4″ length• Mace 1/2 flower Dry roast all above spices and allow to cool. Grind it to a slight coarse powder. Heat a skillet on medium flame. Pour the oil and once it’s hot, add the chopped onion and saute until it’s brown. Add tomato puree, turmeric powder, required salt and stir. Cook till the mixture turns to soft and smooth consistency. Now add the chole masala and give it a good stir. Cook for about 2 minutes and add the cooked channa along with the water. Make sure, the potli is discarded. Add kasuri methi and hing. Mix well and check for salt. Add water according to consistency required. Garnish with ginger julienne and slitted green chili.
A very simple dish, but delicious andnutritious. It’s Lentils cooked with Nugge Soppu (Moringa leaves) and tempered with essential Indian spices. Ingredients:
• Moong dal(Green gram) 1 cup• Nugge (Moringa leaves) 1 cup• Tomato 2 nos medium size cut in to quarters. • Garlic 6 cloves• Green chilly 4 nos Slitted• Shallots 5 nos chopped • Red chilly whole 3 nos• Onion 2 nos sliced• Cumin seeds 1/2 tsp• Mustard seed 1/4 tsp• Curry leaves 1sprig• Salt to taste• Oil for tempering In a pressure cooker, cook the dal along with Nugge leaves, tomato, garlic, onion and green chili with 1cup of water for about 8 to 10 minutes. Once it’s done, switch of the flame and allow the pressure cooker to cool. Take a saucepan, heat on medium flame. Once heated, pour the oil and add shallots, Cumin seeds, mustard seeds,curry leaves and saute till mustard seeds sputter.
Remove from fire and pour the tempering in to cooked dal. Stir well. You may garnish with coriander leaves(optional) Pour on the serving a good glug of ghee. Serve along with Parathas, Nan, Roti or even with Rice. Happy Cooking!
Paratha means layers of dough cooked, or can explain as Indian unleavened flatbread. Paratha can be made with different flours, but wheat flour is predominant and can have different stuffings according to your choice and palate.
Here I would be using Nugge Soppu (Moringa leaves) combined with flour while kneading.
Ingredients required:
• Wheat flour 2 cup• Tender Moringa leaves 1 cup (washed, drained and air dried) • Ginger paste 1/4 tsp• Garlic paste 1/4 tsp• Ajwain (caraway seeds) 1/4 tsp• Roasted Aniseed powder 1/4 tsp• Black pepper powder 1/4 tsp• Amchur (Mango powder) 1 pinch• Kashmiri chilly powder 1/4 tsp• Ghee 2 tbs• Black Salt to taste
In a mixing bowl, take wheat flour and add the salt and mix thoroughly. Now add in all the other ingredients except ghee and mix well. Pour little water and knead, keep adding required water to derive at a smooth dough.
Now add 1 tbs of ghee and knead the dough using your heels of your hands pushing the dough and turning the dough and kneading until the dough is smooth and supple. Cover the dough with a wet cheese cloth and leave to rest for about 30 minutes. Now time to roll and cook Nugge paratha. Divide the dough in equal parts and roll onto round ball shape. Flatten the ball with your fingers keeping on a flat board and then rolling it by using rolling pin. If required sprinkle little wheat flour to avoid the dough sticking onto board. Spread out to approx 5 – 6 ” diameter.
Heat the tava/ griddle under medium flame and cook for about a minute. Once you observe tiny air pockets rising, flip it over and cook under low fire and it’s time to apply ghee on to paratha. Apply ghee evenly on both sides and keep pressing the paratha with the Turner/ Spatula. Repeat the process until both sides are cooked properly and golden color spots appear. Remove from griddle and serve it hot along with yoghurt and pickle. Or you may serve dal along with it. Happy Cooking!
An all time favourite of any foodies. There are many variations in its cooking and here I have opted to follow the basic which will be acceptable to most.
Ingredients:
• Cooked Rice – The Rice should be non sticky, mushy and loose grains. • Carrots finely chopped 1/2 cup• French beans chopped 1/2 cup• Cabbage chopped 1/2 cup• Spring onion(Scallions) finely chopped 1/3 cup• Garlic chopped 1 tsp• Black pepper powder 1/2 tbs• Soya sauce 1 tbs• Green chili sauce 1 tbs• Vinegar 1/2 tsp• Salt to taste T
Take a hard bottom wok and put on high flame. Please remember that Chinese cooking shall always be carried over high flame. Once the wok is hot, pour in cooking oil and add chopped garlic, saute till it’s light brown. Now add in the carrots and French beans, saute for 2 minutes and add the cabbage.
Pour the soya sauce, chilly sauce and the vinegar. Add the black pepper powder and required salt, saute for about a minute. Ensure that the vegetables are not overcooked, but to retain its crunchiness. Add now the cooked rice and mix well so that the vegetables along with the sauces, seasoning will mix well with rice grains and get infused in flavours released out.
Please note that the entire cooking process should be on high flame if not the moist from the vegetables will turn the rice mushy. Serve hot. Garnish with chopped spring onion. Happy Cooking!.
Creamy Chicken with Bell peppers, Mushroom & Olives is absolutely a delicious dish made out of chicken along with bell peppers, mushroom, celery and olives in a creamy sauce.
Ingredients required:
• Chicken breast cut in 2 inch long • Bell peppers cut in 2 inch long Green 1 medium size Red 1 medium size Yellow 1 medium size• White button mushroom 5 nos sliced• Celery stalk 2″ length cut – 10 nos• Black olives 10 nos• Garlic sliced 06 cloves• Butter 2 tbs• A P Flour (maida) 2 tbs• Chicken stock 2 cups• Oregano 1tsp• White pepper powder 1/2 tsp• Salt to taste
Heat a saucepan in medium fire. Once it’s hot, add butter. Once the butter is melted, add the flour and keep stirring. Add garlic and saute along with. Once the flour start turns to desired brown color, or completely cooked and release an aroma, add the chicken stock and keep stirring so that the roux doesn’t get coagulated.
Now add the chicken, required salt and cook for about 8 minutes. Add oregano, pepper powder, bell peppers,celery, mushroom, cover the pan and cook for another 4 minutes. Once it’s cooked, remove from stove and add the olives and cover it for few minutes before serving. Accompaniment along with this creamy dish would be mashed potatoes, jacket potato, bread roll or even steamed rice. Happy Cooking!
It’s different!. A delicious very healthy breakfast dish with cracked wheat and vegetables.
Ingredients:
• Dalia ( Bulgar wheat) 250 gms• Chopped onions 2 medium size• Finely chopped ginger 1 tbs• Chopped green chilly 3 nos• Moog Dal 50 gms• Coriander powder 1/2 tsp• Chopped/grated carrot 1medium size• Chopped French beans 5 nos• Channa Masala powder 1/2 tsp• Kasuri Methi (dried fenugreek leaves) 1/2 tsp• Cinnamon 1/2 inch length• Cloves 3 buds• Salt to taste.
For tampering: • Ghee 1 tbs• Cooking oil 1 tsp• Urid dal 1 tsp• Mustard seed 1/2 tsp• Curry leaves 1 sprig Step 1 Soak Dalia in water for about half an hour and drain it out. Wash moong dal and keep water to drain. Step 2 Heat a wok and pour oil and ghee in it. Once it’s hot, add urid dal and saute for a minute. Add mustard seeds, cloves and cinnamon and curry leaves. Once mustard seeds start sputtering, add Coriander powder, chopped onion and ginger. Saute till onion is soften and about to brown. Add chopped vegetables in to it and keep stirring for a minute. Now time to add moong dal and keep stirring and cook for about 2 minutes so that the grains get infused in the tampering. Now add washed and drained Dalia in to wok and keep stirring for a while. Pour 3 cups of boiled water in to it and mix thoroughly. Add required salt. Add channa masala and kasuri methi. ( rub methi between your palms to break it in to small particles also to release it’s flavor) Cover the wok and cook for 10 minutes. In between, you may check once and give it a stir so that to check the water requirement. Amazing Dalia masala upma with a twist is ready to serve.
Very simple, yet mouthwatering, delicious pulav made with Selected Basmati rice and Kashmiri Saffron. Ingredients:
• Basmati Rice 2 cup• Saffron strands 1 generous pinch• Finely chopped onion 3 medium size• Cinnamon 2 inch length• Cloves 5 buds• Green cardamom 5 pods• Bay leaves 2 nos• Ghee 2tbs• Mint leaves 2 sprigs• Coriander leaves 1 sprig.
Soak basmati rice for about 15 minutes in water. Take a hard bottom skillet and put on to medium flame. Pour ghee and once it’s hot, add cinnamon, cloves, bay leaves and Cloves. Saute for about a minute and add chopped onion and fry it till it’s golden color. Remove little fried onion to garnish the pulav while plating.
Add washed and completely drained basmati rice and saute it for about 2 minutes. Let the rice get the whole spices and fried onion flavor. Pour 4 cups of water, add required salt to taste and mix well. Sprinkle few strands of saffron, mint leaves and coriander leaves.
Cover the skillet and cook for 6 minutes. Switch off the flame and let it rest for some time. Garnish the pulav with fried onions and saffron. You may serve any form of raitha along with it.
Fresh Garden crunchy,colorful vegetables is always an all time favourite for the connoisseurs. If it’s accompanied with the “Super food’ Nugge Sauce ( Moringa Sauce) the platter turns out to be amazing.
Let’s prepare the vegetables.
• Carrots 2 medium size • Bell peppers Red 1 medium size• Bell peppers Green 1medium size• Cucumber 1 medium size• Boiled beetroot 1 small size• Celery stalk 2 nos• Spring onion 2 pcs• Black pepper powder 1/4 teaspoon• Salt to taste.
Wash and peel carrot & cucumber, Cut them 2 inch long sticks. Similarly, cut the bell peppers, beetroot, and spring onion proportionate in length with carrot and cucumber. Now let’s cut the celery, wash them under running water, cut off both ends, and at 2″ length make a small cut and break it and pull down to remove the stringy bits and discard the strings. Arrange the vegetables in a platter and sprinkle with pepper powder and salt. In a glass bowl, take Nugge sauce and dilute it with Extra virgin olive oil to a dip consistency. Happy Cooking!
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