Maggie Aglio Olio TM

This is hubby's recipe for Maggie.. I am TradeMarking it for him right here...100% original and makes the ho-hum same noodles extra special.

You need:
Maggie noodles - 1 pack
Black olives - a handful (chopped)
Jalapaenoes - a few pieces - depends on how spicy you like it (chopped)
Garlic - 2 cloves (finely chopped)
Olive oil - 1 tbsp
Chilly flakes - 1 tsp
Oregano - 1/2 tsp
Salt to taste

How to:
Make maggie as per directions on the pack. Heat the oilve oil in a pan. Saute the garlic, olives and jalapaenoes for 1 minute. Add the salt, oregano and chilly flakes. Stir in the maggie. Ready to eat :)
The perfect midnight snack!!

Matar ki subzi

A long gap in this one. This is the usual accompaniment to the Bajre ka Khichda.
You need:
- Peas (Matar) - 2 cups (make sure they are the really small ones, they have the sweet flavor needed for this dish)
- Ghee - 1/2 cup (sorry folks - needed here.. cannot make it without ghee)
- Milk - 1 cup
- Turmeric powder - 1/2 tsp
- Red Chilly powder - 1 tsp
- Salt to taste

How to:
- heat ghee in a pan. Add turmeric and salt. Add the peas and saute for 3-4 minutes. Add red chilly powder and milk. Cook till the gravy thickens a bit. Serve hot.

Bajre ka Khichda and Matar ki Subzi - 1

This is a traditional rajasthani dish.. meant for cold weather. It's your typical comfort food that makes you feel nice and warm all over. You can the salty version with peas or the sweet version with Bura (powdered sugar). The ingredient that gives it the taste is ghee (Clarified butter).

I'll split this post in 2 parts. One deals with the Khichda (that's a kind of porridge) made from Bajra (Pearl Millet) and the other with a peas preparation that you eat the khichda with.

So part 1. For the Khichda:
You need:
Pounded Bajra - 2 cups
Water - 6 cups
Milk - 1 cup
Salt - to taste
Ghee - 1 cup

How to:
In a large cooker add the pounded bajra, water and salt. Close the cooker and give 5 whistles on high flame. Let the cooker cool. Open and put it back on medium flame. Add milk. Keep cooking for another 15 minutes stirring occasionally to avoid the khichda sticking on the bottom of the cooker. Add more water if needed. The consistency should be semi-liquid. Cook till the millet is soft to eat. Add the ghee and beat it into the khichda. Serve hot with matar ki subzi, green, chutney, and pickle.

Shortly coming up - post 2 with the matar ki subzi.