Pasta Chips Recipe | Hungryforever.Com

A simple and a different snack variety with pasta. Can be made a day or two ahead. A great alternative for the regular potato chips. Ideal for teatime or evening munch.

SERVES : 3

PREP&COOK TIME : 30 mins

INGREDIENTS

• 2 cups pasta any variety
• 1-2 tsp red chilli powder
• 1 tsp black pepper powder
• 1/2 tsp chaat masala powder
• 1/2 tsp garlic powder (optional)
• 1/2 tsp dried oregano (optional)
• Salt as per taste
• Oil as required for frying

INSTRUCTIONS

1. Cook the pasta as per packet instructions.
2. Drain well and keep aside.
3. When the water has fully drained, remove and transfer to a bowl.
4. Heat oil in a deep frying pan.
5. Fry the pasta, in batches, until crisp and golden brown.
6. Remove and drain excess oil.
7. Sprinkle red chilli powder, pepper powder, chaat masala powder, salt and toss well.
8. Serve as a snack or store it in an airtight container.

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Tandoori Chicken Masala Recipe | Hungryforever.Com

Tamarind paste, amongst other spices add a contrasting sour flavour and the red colouring within the tandoori spice mix gives a vibrant red colour. Finish this with fresh coriander and fresh naan bread and you have the perfect curry.

SERVES : 4

PREP&COOK TIME : 1 hr 20 mins

INGREDIENTS

For the Chicken Marinade :

• Chicken Breasts (or thighs)
• 3-4 tbsp Greek-style yoghurt
• 1.5 tbsp Rajah Tandoori spice mix
• ½ tsp coriander powder
• 1 tsp Garlic Puree

For the Gravy :

• 3 tbsp vegetable oil or ghee
• ½ cinnamon stick
• 4 cardamon pods
• 4-5 Cloves
• Fresh Curry leafs (5+ depending on your taste)
• 3 large onions finely chopped
• 1 tsp Garlic Puree
• 1 tsp fresh ginger puree
• 1 tsp tomato purée
• 150 g Creamed tomatoes
• 100 ml Chicken stock – Or water
• Fresh coriander
• 1 tsp mango chutney
• ½ tsp tamarind paste
• 1 tbsp brown sugar

Spice Mix :

• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tsp paprika
• ½ tsp curry powder
• ½ tsp red chilli powder
• ½ tsp Turmeric powder
• 2 tsp tandoori spice mix

INSTRUCTIONS

Marinade & cook the chicken :

1. Cut your chicken breasts into equal pieces
2. Place the marinade ingredients in a bowl and mix well.
3. Place the chicken in the marinade, cover with cling film and refridgerate for 3 hours (or overnight)
4. When ready to cook skewer the chicken and grill on a high heat until cooked and golden

For the Gravy :

1. Place the oil or ghee in your pan (or wok as we’ve used) and gently heat on a low heat with the cinnamon, cardamon pods and cloves to gently infuse and flavour the oil.
2. After 2 minutes remove the cloves, turn up the heat to high and throw in the fresh curry leaves, fry for 20 seconds.
3. Add the chopped onions and fry on a medium heat for 10-20 minutes until golden (add a ½ tsp of the brown sugar with the onions to help caramelise them).
4. Add the ginger and garlic puree and fry for a further 2 minutes.
5. Turn the heat to the lowest, create a well in the onions and add the dry spices and tomato puree.
6. Slowly increase the heat to medium and fry for around 2 minutes (if its looking dry..add a touch of oil).
7. Add the tomatoe puree along with the mango chutney, tamarind paste and brown sugar
8. Fry for around 2 minutes to release the flavours and aromatic oils from the spices (you will see the oils released through the sauce).
9. Add a little chicken stock to add some liquid into the gravy and turn the heat to a medium low to simmer for a further 10-15 minutes.
10. If the sauce runs dry add extra stock or water, making sure not to make the sauce too runny.
11. Check the seasoning and if the consistency of the sauce is right, add the chicken pieces, stir in and allow to simmer for a further 5 minutes.
12. Season with fresh coriander, stir and serve.

    VISIT : https://www.hungryforever.com/recipe/tandoori-chicken-masala-recipe/

Oats Soup Recipe | HungryForever.Com

Oats and Vegetable Soup – This is a simple and comforting soup recipe that is packed with plenty of fibre and nutrition.The recipe is given below!

SERVES : 2

PREP&COOK TIME : 15 mins.

INGREDIENTS

• 1/4 cup oats
• 1/2 cup Water
• 2 cups Milk
• 1 tsp olive oil
• 2 tbsp carrot finely chopped
• 2 tspOregano / Any mixed her garlic
• 2 tbsp onion finely chopped
• 1/8 tsp Oregano / Any mixed herbs
• pepper a tiny pinch
• 2 tsp coriander leaves finely chopped
• Salt to taste

INSTRUCTIONS

1. Chop carrot,garlic and onions finely and make it ready. First heat a pan with olive oil – add garlic and saute till golden brown then add onion and saute till slightly browned then add carrots.
2. Saute till raw smell of carrots leave then add oats and fry for 3mins.Then add water and let it boil till oats gets cooked.May be you can cover and cook.
3. Once the water is almost absorbed and veggie turn slightly soft add milk and let it simmer for 5mins.Add required salt.Then add oregano,pepper powder and garnish with coriander leaves and switch off.
4. Serve hot with warm ghee toasted bread or soupsticks!

   VISIT : https://www.hungryforever.com/recipe/oats-soup-recipe/

Kambu Dosa Recipe | HungryForever.Com

Kambu is a healthy millet which is a traditional one to. It is very easy to make this dosa since a tasty and healthy one.The recipe is given below!

SRERVES : 5

PREP&COOK TIME : 30 mins

INGREDIENTS

 

• 1 cup Pearl Millet / Bajra /Kambu
• 1/2 cup Whole Urad dal / Ulundu Paruppu
• 1/2 tsp Fenugreek Seeds / Vendayam / Methi
• Salt as required
• Water as required
• Oil as required

INSTRUCTIONS

1. Soak fenugreek seeds and urad dal separately and the millet separates in a bowl with water. Let them soak for 4 to 6 hours.
2. First take urad dal in a blender and make it into a puree, add little water at a time.
3. Now transfer this in a large container, take millet in the same mixer and puree again. Pour this into the container.
4. Add in salt and mix well. Cover and let it ferment overnight.
5. Next day, give the batter a good mix and make dosa, drizzle oil around the sides and cook till golden on the bottom.
6. Flip over and cook again.
7. Serve.

   VISIT : https://www.hungryforever.com/recipe/kambu-dosai-recipe/

Kulfi Falooda Recipe | Hungryforever.Com

A glass of Falooda Kulfi is a delicacy in summers, especially after Dinner. It makes your mind, body and soul happy and you don’t feel like eating anything after.Yummy falooda recipe is given below!

SERVES : 4

PREP&COOK TIME : 50 mins

INGREDIENTS

• 1 cup Falooda
• 1 1/2 litres Milk
• 1 cup sugar
• 200 grams Milk solids (khoya) grated
• 2 tablespoons rose syrup
• 2 tablespoons Mixed nuts chopped

INSTRUCTIONS

1. Boil milk in a heavy bottomed pan, reduce heat and simmer till it reduces to one third of the original quantity. Add sugar and grated khoya and simmer till sugar completely dissolves.
2. Keep earthenware moulds ready. When the rabdi cools, pour into the moulds and keep in the deep freezer to set. Remove when set and unmould.
3. Put some water on the outside of the moulds, it will help to unmould easily. Slice the kulfi and place on a plate or glass. Top it with a portion of falooda.
4. Put some rose syrup over the falooda in a design. Sprinkle some chopped nuts and serve immediately.
5. Repeat for the remaining kulfis.

   VIIST : https://www.hungryforever.com/recipe/kulfi-falooda-recipe/

Cabbage Pakoda Recipe | HungryForever.Com

Cabbage pakoda is a winter rainy delicious snack recipe. It is very easy and quick to make. This is perfect late afternoon snack with hot cup of tea.The recipe ios given below!

SEREVES : 4

PREP&COOK TIME : 35 mins.

INGREDIENTS

• 2 medium size bowls of shredded cabbage
• 1 medium size onion very finely sliced or shredded
• 1 tsp Rice flour
• 6 tbsp besan/chickpea flour
• Salt to taste
• 1 tsp red chilli powder
• ½ tsp turmeric powder/haldi
• ¼ tsp dhania powder/roasted coriander seeds powder
• 1 tsp Oil for cooking
• Soda a pinch
• ½ tsp ajwain/carom seeds
• 1 tbsp water appox
• Oil for deep frying

INSTRUCTIONS

1. Firstly, in a mixing bowl, add the shredded cabbage, add the shredded onions, rice flour, chick pea flour/besan.
2. Into it add salt, red chilli powder, turmeric powder, roasted coriander seeds powder, cooking soda.
3. Also add carom seeds/ajwain, 1 tsp oil and knead the mixture well with hands.
4. Add or sprinkle few drops of water and knead well.
5. Heat oil in a wok for deep frying.
6. Take a portion of the cabbage pakoda batter with the help of fingers, press and flatten a bit and drop them in oil one by one.
7. Deep fry them until golden brown on all sides.
8. Take the fried pakodas out.
9. Serve them on a tissue paper.
10. Serve them hot with tea or chutney!!!

NOTES :

1. Never add too much of water into the pakoda batter.
2. Always sprinkle water in the form of drops and knead.
3. Adding water in more quantity spoils the texture of the pakodas.
4. Adding rice flour gives crispy touch to the pakoda.

   VISIT : https://www.hungryforever.com/recipe/cabbage-pakoda-recipe/

Chicken Mayo Sandwich Recipe | Hungryforever.Com

This sandwich is healthy, really easy to make and perfect for kids. It has a mayonaise based and taste amazing when served cold or at room temp.

SERVES :3

PREP&COOK TIME : 30 mins

INGREDIENTS

• 750 g broiler Chicken
• 12 slices bread
• 50 g butter
• 1.5 cup mayonnaise
• 2 tbsp celery finely chopped
• pepper to taste
• Salt to taste

INSTRUCTIONS

1. Clean and wash the chicken.
2. Boil the chicken in 2 cups water with some salt.
3. Cook on a low flame till the chicken is tender.
4. Cool and shred the chicken.
5. Add mayonnaise, pepper, celery and mix well.
6. Trim the sides of the bread. Butter the bread slices.
7. Take a bread slice, place on it 2 heaped tbsp of the chicken-mayonnaise mixture and evenly spread it.
8. Place another buttered side on it and cut the sandwich diagonally.
9. Repeat with remaining bread slices and chicken-mayonnaise mixture.
10. Serve with tomato ketchup and some wafers.

    VISIT  : https://www.hungryforever.com/recipe/chicken-mayo-sandwich-recipe/

Baingan Masala Recipe | Hungryforever.Com

A spicy baigan masala is simply a lip smacking vegetable recipe with the brinjals which are slit and coated with masalas and then shallow fried.

PREP&COOK TIME : 45 mins

SERVES : 6

INGREDIENTS

• 6 small sized purple brinjal / baingan / eggplant
• 3 tbsp Oil
• ½ tsp mustard seeds (rai)
• ¼ tsp methi / fenugreek seeds
• Few curry leaves
• 1 onion finely chopped
• 1 cup tamarind water
• ½ tsp jaggery / gud optional
• 2 tbsp coriander leaves finely chopped

for onion-tomato paste:

• 2 tsp Oil
• 1 onion thinly sliced
• 1 tsp ginger garlic paste / adrak lasun paste
• ½ tsp turmeric powder (haldi)
• 1 tomato finely chopped
• 1 tsp coriander powder / daniya powder
• ¼ tsp cumin powder (jeera powder)
• 1 tsp kashmiri red chili powder / lal mirch powder
• ½ tsp Garam masala powder
• Salt to taste

for stuffing:

• 2 tbsp sesame seeds / til
• ½ cup Coconut fresh / desiccated / dry
• ¼ cup peanuts / groundnuts roasted & peeled
• 1 tsp kashmiri red chili powder / lal mirch powder
• Salt to taste

INSTRUCTIONS

1. firstly, take the cut brinjal and stuff the prepared stuffing.
2. then fry on medium flame with 3 tbsp of oil.
3. cover and simmer for 2-4 minutes or till they are half cooked.
4. further, take off and keep aside.
5. now in the same kadai add mustard seeds, methi and curry leaves.
6. allow to splutter.
7. further add onions and saute well.
8. also add prepared onion-tomato paste and continue to saute.
9. furthermore, place the stuffed and fried brinjals.
10. then pour tamarind wate add a piece of jaggery.
11. mix gently, cover and simmer for 5 minutes.
12. stir occasionally and cook till the brinjal gets cooked completely.
13. finally, serve baingan masala with chapathi or roti.

 

 VISIT : https://www.hungryforever.com/recipe/baingan-masala-recipe/

Banana Fry Recipe | Hungryforever.Com

This is a quick and easy sidedish you could make with raw banana, It taste really delicious, it turns crispy and taste amazing with plain rasam.

SERVES : 3

PREP&COOK TIME : 35 mins.

INGREDIENTS

• 2 raw banana firm
• ½ teaspoon chili powder
• ½ teaspoon Turmeric powder
• ¼ teaspoon Asafoetida
• Salt to taste
• ½ teaspoon Oil

To temper:

• ½ teaspoon Mustard seeds
• 1 teaspoon urad dal
• 6-7 Curry Leaves
• 2 tablespoons Oil

INSTRUCTIONS

1. Select firm raw bananas and peel the skin.
2. Slice into thin rounds.
3. Take the cut raw banana in a mixing bowl. Add salt, turmeric powder, chili powder, oil and toss well. Set aside for 15 minutes.
4. Heat 2 tablespoons oil in a pan. Temper with mustard seeds, urad dal.
5. Add curry leaves and saute well.
6. Add the marinated raw banana slices and mix well.
7. Lower the flame and cook, stir every now and then.
8. Continue to cook till the raw banana pieces turn crispy and golden brown (for about 12-15 minutes). Serve raw banana fry hot with rice.

Notes

1. You can add water or some curd for marination instead of oil.
2. You can add finely chopped onions while tempering.
3. Make sure you slice the raw banana of same size.

   VISIT : https://www.hungryforever.com/recipe/banana-fry-recipe/

Chinese Manchurian Recipe | Hungryforever.Com

Vegetable Manchurian is a Chinese recipe and a must have dish for any party or get together. This delicious gravy is made using cauliflower, cabbage, carrots and onion !

SERVES : 4

PREP&COOK TIME : 30 mins

INGREDIENTS

• 1 packet Knorr® Easy to Cook Chinese Manchurian
• 450 ml Water (3 cups)
• 150 g mixed vegetables finely chopped (cauliflower, cabbage, carrot,and onion)
• 1 cup flour (maida)
• 1 green capsicum/ bell pepper cut into cubes
• 1 spring onion with stalk to garnish

INSTRUCTIONS

1. For the Manchurian balls, combine the flour, salt and the mixed vegetables in a bowl. Sprinkle a little water and mix the ingredients to make sticky dough. Roll into firm round balls, 2-3 inches in diameter.
2. Deep-fry the mixed vegetable balls until golden brown. Remove and place aside, allowing excess oil to be absorbed by a paper towel.
3. For the gravy, sauté cut capsicum in a pan for 1 minute. Add 450ml (3 cups) of water and entire contents of Ready to Cook Knorr® Chinese Manchurian. Stir and bring to a boil, let the gravy simmer for 2 minutes. Add fried vegetable balls and cook for another 1 minute until gravy has thickened. Garnish with chopped spring onion and serve with Knorr® Ready to Cook Chinese Hakka Noodles.

Tips :

1. The mixed vegetables can be grated to make a more even textured vegetable ball. Instead of using only maida – flour can be replaced with 60 % besan (green gram flour) and the remaining 40 % with maida.

 VISIT : https://www.hungryforever.com/recipe/chinese-manchurian-recipe/