Category: Snacks

Snacks

Masala Maggi – The 2-Minute Legend With a Pinch of Masala

Puspa


🍜 Because Sometimes, You Don’t Want a Meal. You Want Maggi.

It’s not just noodles.
It’s late-night hunger.
It’s bunked lectures and hostel balconies.
It’s the dish that tastes better at midnight, during rain, and when shared from one bowl with four spoons.

Masala Maggi is spicy, quick, customizable, and always hits that just-one-more-bite spot.


🛒 What You’ll Need (Serves 1–2 hungry souls):

1 packet Maggi instant noodles

1½ cups water

½ tsp oil or butter

½ small onion, chopped

¼ tomato, chopped

1 small green chili, chopped

1 tbsp green peas (optional)

¼ tsp turmeric (for color and health!)

A pinch of red chili powder (for drama)

Fresh coriander, chopped

Optional: 1 cube cheese, grated




🍳 How to Make It – Maggi But Make It Special

1. Sauté the Veggies

In a pan, heat oil or butter.
Add onion, green chili, tomato, and peas. Sauté for 1–2 minutes till soft.

2. Add Water + Masala

Pour in 1½ cups water. Add the Maggi tastemaker, turmeric, and chili powder. Let it boil.

3. Drop the Noodles

Break the Maggi cake in half (or don’t, your call).
Add it to the bubbling broth. Stir and let it cook for 2–3 mins, stirring occasionally.

4. Finish With Flair

Turn off the flame while it’s still slightly saucy.
Garnish with coriander, maybe a cheese cube on top. Done!


❤️ Why Masala Maggi Is Forever

Done in 5–6 minutes flat

Takes any spice, veg, or mood you throw at it

Perfect for solo cravings or shared nostalgia

Because we all grew up on this yellow packet

Snacks

Pav Bhaji – The Sound, The Sizzle, The Soul of Mumbai

Puspa

🛺 Scene One: Chowpatty, Rain, and Butter Everywhere

There’s a certain kind of chaos you only find near a Mumbai pav bhaji stall.

Two burners. Four hands. Ten bhajis going at once.
A massive tawa sizzling with mashed veggies, globs of butter, and a sprinkle of mystery masala.
Somewhere in the back, pavs are getting golden, greasy, and toasted to perfection.
And people — lots of people — all silently praying they get their plate next.

This is where I fell in love with Pav Bhaji.

Not at a restaurant. Not from a recipe book.
But from a street vendor who looked like he’d been stirring that tawa since birth.

🧄 What Goes In This Iconic Mash-Up (Serves 3–4):

For the Bhaji:

2 medium potatoes, boiled & mashed

1 cup cauliflower, chopped

½ cup green peas

½ cup capsicum, finely chopped

1 large onion, finely chopped

2 medium tomatoes, chopped

1 tbsp ginger-garlic paste

1½ tsp pav bhaji masala

½ tsp red chili powder

Salt to taste

2 tbsp butter + more for finishing

Water as needed

Chopped coriander and lemon wedges for garnish

For the Pav:

6–8 soft ladi pavs

Butter (don’t ask how much — just say yes)

🔥 How to Make It – With Thela Drama

1. Steam & Smash
Boil potatoes, peas, and cauliflower till soft. Mash them up. You want chunky-smooth, not baby food.

2. Sizzle the Masala
Heat butter. Add onions, capsicum, ginger-garlic paste. Sauté till golden. Add tomatoes, chili powder, pav bhaji masala, and salt. Cook till mushy.

3. Time to Mash
Add the boiled veggies. Start mashing. Add water to get the right consistency. Simmer. Taste. Adjust. Butter. More masala. More butter. More flavor.

4. Toast That Pav
Slather pavs with butter. Toast on a tawa till golden. Bonus: sprinkle a little pav bhaji masala on the pav too.

5. Serve Hot & Loud
Plate bhaji with butter on top, chopped onions, coriander, and a lemon wedge. Pav on the side. Serve with a “bhai, ek aur plate!” energy.

—

❤️ Why I’ll Never Stop Making Pav Bhaji

Because every bite tastes like Mumbai

Because it’s a dish you hear before you eat

Because it turns leftover veggies into rockstars

Because it tastes even better the next day

Because butter. Period.

Snacks

Leftover Roti Chilla – The 10-Minute Fix That Saves the Day

Puspa

☕ It All Started with a Cold Roti…

You open the dabba. There it is — one lonely roti from last night’s dinner.
Too chewy to eat as-is. Too little to make something fancy.
But also too good to waste.

That’s how Roti Chilla became my thing.

My mom used to call it “rotla pancake.”
Grated veggies. A little besan. Pinch of haldi.
Toss it all together, and boom — a brand-new breakfast with zero guilt and zero waste.

Now it’s part of my weekly routine. Quick. Tasty. Budget-friendly.
Perfect for lazy mornings and chai-time cravings.




🌮 Roti Chilla – What You’ll Need:

1–2 leftover rotis, torn or crumbled

2–3 tbsp besan (gram flour)

¼ cup finely chopped onion

¼ cup grated carrot / cabbage / any veggie

1 green chili, chopped

Salt, turmeric, chili powder – as you like

Water – just enough for a batter

Oil or ghee for cooking





🔥 How to Make It:

1. Crumble the Rotis
Tear or crush the roti into small pieces in a bowl.
If they’re stiff, sprinkle some water and microwave for 20 seconds.


2. Add Everything Else
Add veggies, besan, spices, and a little water.
Mix into a thick batter — thicker than dosa, thinner than upma.


3. Cook It Up
Heat a pan. Spread a ladleful like a pancake.
Drizzle oil, flip when golden. Press down for crisp edges.


4. Serve Hot
Green chutney. Ketchup. Curd. Or just eat it straight off the tawa — no rules here.






🧡 Why I Love It:

Zero waste, zero stress

Feels like a new dish every time

My fridge always has at least one lonely roti

One pan, one bowl, 10 minutes





💡 Puspa’s Pro Tips:

Add cheese or leftover sabzi for a remix version

Skip green chili for kids

Add ajwain or kasuri methi for that “snack shop” flavor

Snacks

Masala Corn – A 10-Minute Spicy Snack You’ll Crave

Puspa


🌽 Intro / Story Section:

It started at a mall kiosk. Warm, buttery corn in a little paper cup, spiced just right and handed over with a tiny spoon. One bite, and I was hooked.

Back home, I recreated it in my own kitchen — and honestly, it’s even better. Masala Corn is one of those recipes that checks every box: quick, healthy(ish), comforting, and totally customizable.

Now it’s my go-to snack for rainy evenings, lazy Sundays, or whenever I want a burst of flavor without a full meal.

🌶️ Masala Corn Recipe

Serves: 2
Prep Time: 5 mins
Cook Time: 5 mins

🛒 Ingredients:

1½ cups boiled sweet corn (frozen or fresh)

1 tbsp butter

½ tsp red chili powder

½ tsp chaat masala

¼ tsp black pepper

Salt to taste

Juice of ½ lemon

Chopped coriander for garnish

👩‍🍳 Instructions:

1. Boil the Corn:
Boil or steam sweet corn until tender. Drain well.

2. Flavor It:
In a bowl, mix hot corn with butter, red chili powder, chaat masala, pepper, and salt.

3. Finish It:
Squeeze in lemon juice and toss well.

4. Serve Hot:
Sprinkle chopped coriander and serve in bowls or paper cups.

💡 Tips:

Add grated cheese for cheesy masala corn.

You can also stir-fry it for 1–2 mins with butter for a smoky flavor.

Adjust spices based on your mood — spicy, tangy, or even a bit sweet!

❤️ Closing Note:

Masala Corn proves you don’t need a long list of ingredients to make something comforting. It’s fun, fast, and hits all the right notes — sweet, salty, spicy, and sour. A must-try snack that’s ready before you can say “chai break.”