RECIPE
CARDS
SPICED CHICKEN (Nugget Kathi Roll
& VEGGIE WRAP Upgrade)
Time: 12 min | Serves: 2
INGREDIENTS
6–8 chicken nuggets (or ½ tsp chili powder
boneless chicken cubes) ½ tsp cumin powder
1 tbsp oil Salt & pepper, to taste
1 small onion, sliced 2 large chapattis or
1 small capsicum, sliced tortillas
1 tomato, chopped
HOW TO MAKE
Cook nuggets as per packet instructions, cut into
bite-sized pieces.
Heat oil, sauté onion, capsicum, and tomato 3–4 min.
Add chili powder, cumin, salt, pepper; stir in chicken
pieces.
Warm chapattis, fill with chicken-veggie mix, roll,
and serve.
Tip: Add green chutney or mayo before rolling for extra
flavor
EGG & RICE (Idiyappam Fusion)
NOODLE STIR-FRY Time: 15 min | Serves: 2
Thin rice noodles tossed with spiced scrambled eggs, onion,
tomato, and chili — Indian street vibes with Asian texture.
• 100g thin rice noodles (or • 2 eggs, lightly beaten
angel hair pasta)
• ½ tsp turmeric
• 1 tbsp oil
• ½ tsp chili powder
• 1 small onion, chopped
• Salt & pepper, to taste
• 1 tomato, chopped
• Coriander, for garnish
• 1 red chili, chopped
Instructions
• Cook noodles as per packet, drain, and set aside.
• Heat oil, sauté onion, tomato, and chili for 2–3 min.
• Add turmeric, chili powder, and salt.
• Push veggies aside, pour eggs, scramble until just set.
• Add noodles, toss well, and garnish with coriander.
Tip: A splash of soy sauce can make it taste even more fusion-style.
INGREDIENTS Time: 15 min | Serves: 2
½ cup semolina (rava)
Masala
1 tbsp oil or ghee
11tsp ginger-garlic paste
Seasoning Mix (DIY “Maggi” style)
Veggie
1 small carrot, diced
¼ cup green peas
¼ cup beans, chopped
2 cups water
Upma
with Homemade Maggi-Style DIRECTIONS
Seasoning
1.Dry roast semolina until slightly golden, set
(Dad’s Recipe Upgrade)
aside.
Soft semolina upma with veggies, 2. Heat oil/ghee, sauté veggies for 2–3 min.
lifted with a savory, noodle-style 3.Add water, salt, ginger-garlic paste,seasoning
spice blend. mix; bring to boil.
4. Slowly stir in semolina, cook until thickened.
5.Serve hot with coriander garnish.
Tip: Add a squeeze of lime before serving for
brightness.
Egg Curry in Time: 15 min | Serves: 2
a Hurry
Simple egg curry with a quick onion-tomato base
INGREDIENTS
4 boiled eggs ¼ tsp turmeric, ½ tsp chili powder,
1 onion, chopped ½ tsp coriander powder
1 tomato, chopped 1 cup water, 1 tsp oil
1 tsp ginger-garlic paste 2-3 red chillies
DIRECTIONS Salt&pepper to taste
1. Heat oil, sauté onion till soft.
2. Add ginger-garlic, then tomato.
3. Stir in spices, cook 1–2 min.
4. Add water & boiled eggs, simmer 3 min.
5. Serve hot with rice.
INDIAN-STYLE
RICE PORRIDGE
A quick and spicy one-pan porridge, just
like a savory South Indian kanji
Time: 15 min | Serves: 2
INGREDIENTS DIRECTIONS
* 1 tbsp ghee or oil 1. Heat ghee in a pot over medium heat. Add cumin seeds and let them
* 1/2 tsp cumin seeds splutter.
* 1 green chili, slit 2. Add green chili, ginger, garlic, and curry leaves. Sauté for 1 minute
* 1 tbsp finely chopped ginger until fragrant.
* 1 tbsp finely chopped garlic 3. Stir in the turmeric powder and red chili powder and cook for 30
* A few fresh curry leaves seconds.
* 2 cups cooked rice (leftover is perfect) 4. Add the cooked rice and chicken broth. Add water as per desired
* 3 cups chicken broth
consistency. Bring to a low boil, then reduce the heat.
* 1/4 tsp turmeric powder
5. Mash some of the rice with the back of a spoon to create a porridge-
* 1/2 tsp red chili powder (or to taste)
like consistency. Simmer for 5-7 minutes, stirring occasionally, until it
* Salt&pepper to taste
thickens to your liking.
* 1/4 cup finely chopped cooked chicken
6. If using, stir in the chopped cooked chicken. Season with salt. Garnish
(optional)
with fresh cilantro and serve hot with crispy dal vadas.
* Fresh cilantro for garnish
Seasoning Mix
(DIY “Maggi”
style): s seasonin
thi g
ingredients: e in
Us
• ¼ tsp turmeric
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika or chili powder
• ½ tsp cumin powder
• ½ tsp coriander powder
• ¼ tsp pepper
• ½ tsp sugar Ma
gg s !
i,p
opcorn,f rie
