ashu's Blog

Archive for the ‘Snaks’ Category

5 eggs
1 8g MAGGI Magic Sarap
1/2 cup NESTLÉ Creamy Yogurt – Natural
1/2 cup NESTLÉ Cottage Cheese
1/4 cup chopped parsley
3 cups asparagus, cut into 2″ lengths
1. Blanch asparagus in boiling water for 20 seconds.
Shock in iced water to stop cooking. Set aside.
2. Combine eggs, MAGGI Magic Sarap, yogurt, cottage cheese,
and parsley in a bowl. Mix well.
3. In a large non-stick pan (oven-ready), pour-in the egg mixture
and spread to cover the entire bottom of the pan. When
bottom is set, add in the asparagus.
3. Place in a preheated 350 degree F oven or until set but
not browned.
Good to Remember:
Plan meals with different vegetables; the variety ensures
that you get all the types of nutrients from different sources.
4 pieces eggs
1/2 cup NESTLE Fresh Milk
1/4 cup minced garlic
1/4 cup melted butter
8-10 slices loaf bread

1. Combine eggs, MAGGI MAGIC SARAP, and CARNATION Evap
in a bowl. Mix well.
2. In another bowl combine garlic and melted butter.
3. Brush each piece of bread with garlic mixture then dip
into egg mixture.
4. Fry until slightly browned in a non-stick skillet.


1 cup besan flour
1 cup water
1 small onion – chopped
½ tsp. salt
¼ tsp. cumin seeds (Zeera)
2-3 green chilies
2 tsp. crushed red chilies
1 small potato finely chopped
½ cup finely chopped spinach
1 pinch soda
½ tsp. whole coriander (Dhaniya) seeds
1 cup oil for frying

Mix together the basen with the water and form a thick paste. Add the salt and chili powder and mix well.
Add all other ingredients and mix. Heat the oil for deep frying. Using a teaspoon drop spoonful of paste in the oil to forms balls. Fry till golden brown.

Serve with mint chutney, garlic chutney, tomato ketchup or garlic sauce.

Serving: 3 to 4 persons


2-3 medium size potatoes boiled
1 tsp. salt or according to taste
½ tsp. ground black pepper (Kali Mirch)
Breadcrumbs for coating
1 egg beaten
Oil for deep-frying
Assortment of fillings


325 grm. boneless chicken pieces
1 cup water
1 medium onion coarsely chopped
2-3 cloves garlic (Lehsan)
1-2 green chilies coarsely chopped
Handful of coriander (Dhaniya) leaves
125 gm besan flour
1 tsp. coriander (Dhaniya) powder
1 tsp. ground cumin seeds(Zeera)
½ tsp. garam masala
½ tsp. chili (Lal Mirch) powder
1 tsp. salt or according to taste
1 pinch soda bicarbonate
Oil for deep-frying

Put the onion, garlic, green chilies and coriander with half the water in the blender and blend to a fine paste.
In a bowl mix together the besan flour, dhaniya powder, zeera, garam masala, chili powder, salt and soda.
Add the blended liquid and rest of the water and mix well to forma thick paste.
Put in the chicken pieces and mix well so that the chicken is well coated with this mixture.
Deep fry in hot oil till golden brown. Serve with ketchup or mint chutney.


\250 gms. potatoes
½ cup of diced tomato
2-3 onions sliced (rough form)
1 cup of boondi (see note) or besan pakoray
1 cup of pre-boiled chick peas
1-2 green chilies – chopped.
1/2 cup of chopped fresh coriander (Dhaniya) leaves.
Papri (chips made of dough)
Salt according to taste
2 cup plain rice pops crispy (murmuray)
1-2 cup Sweet Imli chutney
1 kg. Yogurt whipped
Chaat masala as required.


3 cups besan ata
1½ cup wheat flour
½ tsp. salt
¼ tsp cumin seeds (Zeera)
¼ tsp. chili (Lal Mirch) powder
2 tbs. oil
1 pinch asafetida (Heeng)
2 cups ghee

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