Quick 2 Minute substitute for Maggi !!

With Maggie Noodles being off the shelves for some months, people have been looking for 2 - minute snacking ideas that are tasty and filling. Here's one that I love:

Buy a packet of plain khakras from any food store. Sprinkle each khakras with finely chopped onion, capsicum, tomato and coriander leaves and a liberal amount of grated cheese. You can also sprinkle chilly flakes or crushed pepper if you want to spice it up.

A glass of lassi, milkshake or fresh lime makes a satisfying accompaniment.

Gearing up for Diwali !!!

Diwali Week is just around the corner and all of us will have family and friends visiting at different times of the day. It's a good idea to stock up a few sweets and savories that can be served in minutes.
Here is what I'm planning :
In addition to the Mithai and chocolates which will of course be received and bought,

• Will make a large bowl of wheat flour halwa... It's yummy and takes around 20 minutes to make 
• I'm also going to have a couple of packets of canapes and two-three types of filling : corn capsicum onion-tomato, boondi aloo with sweet and tangy chutney, sprouted moong etc
• My kitchen will also have bhel mix and puris for dahi batata puri
• In addition there will always be a jug full of fresh water melon juice and/or fresh lime
• I also plan to make a large quantity of veg biryani which I can serve with raita and kebabs

I am looking forward to having many guests over... a lot of conversations and memorable moments.

Lemon Vermicelli Upma

Sharing a recipe for breakfast or mid meal snacking

Lemon Vermicelli Upma

Ingredients
1 Bowl of thick vermicelli
1 small onion finely chopped
2 green chillies finely chopped
1/2 inch ginger finely chopped
6-8 curry leaves
1 tsp chana dal
1/2 tsp mustard seeds
1/4 tsp turmeric
1 tsp charoli
1 tbsp roasted peanuts
Few coriander leaves finely chopped
Juice of one lemon
2-3 Oil

Method
Boil 2-3 cups of water, put vermicelli into it, boil for a minute and drain out excess water through a sieve. Heat oil in a kadhai. When hot, add mustard seeds and let them crackle. Add chana dal, charoli, pea nuts and chillies, ginger and curry leaves. Saute for a couple of minute. Now add onion and saute till soft and translucent. Put in the drained vermicelli, add turmeric and salt and cover with lid and cook for 3-4 minutes on a low flame. Add lemon juice, coriander leaves, mix well and serve in a glass bowl with coconut chutney.