After getting inspired from my instigator, motivator, encourager, influencer best friend, I came out in the open to share my thoughts through this blog. This five starred poha recipe is from her, I had to share it with all of you. The Gem of a person (and cook) Sneha Sachdeva shouldn’t be hidden from the world. Poha is one of the quickest (and one of the most delicious) breakfast recipe or snack made with flattened rice. It is a healthier source of carbohydrate, and is recommended by a lot of dieticians and nutritionists. Let’s quickly take a look the ingredients.
Ingredients for Poha
1. 1.5 cup poha 2. 1/2 table spoon each
Cumin Seeds (jeera)
Rai seeds (mustard seeds)
Amchur Powder (Mango Powder)
3. One table spoon oil 4. One table spoon raw peanuts (add more if you are a peanut fan) 5. One table spoon curry leaves 6. One onion, tomato and potato (cut into small cubes) 7. Half bowl peas 8. One lime.
Preparation for Poha
Wash poha gently in cold water and let it dry in the sieve. Add a pinch of salt and turmeric. Don’t soak in water.
Take a pan and roast the peanuts for 3-4 minutes and keep it aside.
Take a separate pan and add oil in it.
Add cumin and mustard seeds and let it splutter.
Then add curry leaves and roasted peanuts from step 2 and saute it for another 30 seconds.
After that add onion and let it change color (TIP-don’t let it go completely brown). Saute it for a minute.
Then add the spices including – salt, red chilli and turmeric along with peas and potatoes. Saute it for 1 minute.
Then add tomatoes and and saute it for another 2 minutes (until tomatoes get mushier).
Finally add poha. Sneha’s Magic Tip – (Run your fingers in the poha in sieve and break the poha lumps. Don’t add all the poha together, add in batches every 10 seconds).
Keep stirring for 2-3 minutes on low flame and add/sprinkle some water if it looks dry.
Add Amchur Powder and mix it.
Turn the gas off and cover it for 3-4 minutes.
Open the lid and squeeze some lime on top of it and garnish it with some coriander leaves.
Serve and Enjoy.
You can also add sev or any namkeen on top of it for extra flavour.
Tandoori Chicken or Tandoori Chicken Tikka, the names are itself so tempting. Well, during these quarantine days, my Jugnu and I have been trying a lot of new dishes likeSponge Rasgulla, Aalo Poorietc. But we thought now is the time to shed some of those extra pounds we gained, so here’s presenting a delicious and easiest protein based meal for you all.
As you know I (jugni) always prefer to do things in a simplified manner, so I came out with this amazing recipe (after 8 tryouts) of Tandoori Chicken with blast of flavours and a few ingredients resting in your kitchen.
How to make Tandoori Chicken – Marinate–Grill/bake–Eat. It couldn’t get more simpler.
Here is the list of ingredients for Marinating Tandoori Chicken:
Half chicken (400-500gms) – boneless and or with bones – your choice.
4 tablespoon yogurt or curd.
one tablespoon each
Salt (jugni uses himalayan pink salt)
Red Chilli Powder
Ginger Garlic Paste
1/2 tablespoon Turmeric
2 tablespoon Besan (chickpea flour)
1and 1/2 mustard oil – Jugni’s magical tip for smokey flavor.
Marinate by mixing all the spices in yogurt and add chicken in a bowl. Cover it with a lid and let it rest in your fridge for at-least 6 hours. My jugnu sometimes does it overnight too.
Next steps – either grill on gas stove on medium high (10 mins each side), or air fry 170 degree celsius for 40-45 mins, or bake in oven at 180 degree celsius for 40 minutes (switch sides after 20 mins. 🙂 and enjoy the final product with some mint coriander chutney.
Jugni’s Special Tip – While marinating, use only mustard oil, no other oil would bring the smokey flavour as mustard.
For the first time, we have Jugnu’s Tip – Sprinkle lemon and chat masala on the final product, Tandoori Chicken. I totally rely on Jugnu’s recommendations because he brings out the finger licking taste of my creations.
If you like this finger licking dish, do let me know by hitting the thumbs up button or by leaving a comment. Better still, share it on social media. 🙂
Tea or chai is like oxygen to a lot of people including jugni and her jugnu. There are a lot of combination of teas available but Jugni’s favourite is Ginger+Cardamom. There are also chai or tea masalas available but adding raw ginger and cardamom brings a great taste. Jugni tried all combinations including
Ginger only tea
cardamom only tea
fennel only tea
Ginger+ cardamom tea
Clove+ cardamom tea
Clove+ginger+ cardamom tea
cinnamon+clove+ cardamom+ginger tea
But Ginger+Cardamom rocks
How to prepare Ginger Cardamom Tea (3 cups)
Heat the saucepan, add two cups of water and let it boil.
Add an inch of fresh grated ginger and sugar according to your taste. Boil it for a few minutes until you smell ginger from the pan.
Add 2 spoon full of chai patti (Jugni use Tata Tea pack) and wait for a 30 seconds.
Add one cup milk and bring it to boil.
after the boil, reduce the flame and add 2 big or 3 small cardamoms and cover the pan.
JUGNI’s TIP – let it stay on LOWEST FLAME and boil for 2 minutes.
Turn the gas off and let the tea stay covered in the pan for another 2 minutes.
Serve the tea or Smell the tea and feel the mornings. 🙂
Jugni and Jugnu enjoy tea sessions twice a day, mornings and evenings. Do try it out feel the flavour.
Also Jugni’s special Tip and Recommendation is to have the tea after Aalo PooriBreakfast or Lunch. It’s great for digestion.
Well ginger and cardamom works best for me, let me know what is your favourite combination. Waiting for your comments below 🙂
Aalo Poori is one of the most favourite breakfast/lunch dishes relished by Indians. Learn how to make aalo poori with a few ingredients. Jugni avoids using a lot of masals.
Ingredients for Aalo/Tari wale Aalo/Tamatar wale Aalo
Boiled Potatoes – 400 gms
Salt as per taste
Tomatoes – 4 whole to tomatoes to be pureed in the grinder
One table spoon each – Coriander powder, Kashmiri Chilli, Garam Masala, Cumin Powder, Turmeric, kasuri methi.
Half cup whole milk or malai – JUGNI’s Magic
2 spoon Olive oil or Butter or Ghee (whatever you prefer)
Preparation for Tari wale Aalo
Heat the pan and add oil.
Simmer the gas and add the masalas-Coriander powder, Kashmiri Chilli, Cumin Powder and Turmeric. Saute it for 30 seconds.
Add Tomato Puree and keep stirring.
After 7-8 mins when the oil leaves the curry, add (Jugni’s Magic – Milk or Malai and stir for a 2 minutes.
Add boiled potatoes (either crush them in your hand, or cut them into cubes – size as per your choice) and stir for 3-4 minutes.
Add garam masala and kasuri methi, stir for a minute and turn the gas off.
Let it stay covered for 10 minutes.
Preparation for Tari Wale Aaloo
2 cups of whole wheat flour and one cup semolina flour. Knead it into a lil tough or hard dough as compared to normal roti dough. You can add salt, cumin seeds, coriander leaves, green chilli etc as per your taste. Jugni prefers it to be plain flour dough. Deep fry round pooris and enjoy with yummy aalo.
You can also have poori with chole (chickpea curry masala) or aam ka achaar (mango pickle) or Sooji Halwa.
Jugni Tip – It is a high calorie dish so it is preferred to have it in breakfast. You will have the entire day to digest it. Also, ginger cardamomtea is preferred after having aalo poori for digestion. Lastly, you will surely feel sleepy after having this in your meal, so enjoy it on a lazy sunday. 🙂 My Jugnu demands it every month, he is a big fan.
I hope you enjoy this post and already tempting it. Let me know if you liked it by hitting the thumbs up button and share your feedback too 🙂 Would love to hear from you all.