Cooking Mini Food For 24 Hours

Ingredients

• 2 packets Mini Maggie Noodles (instant noodle packs, mini size)
• 1 tbsp Vegetable Oil (for sautéing)
• 1 clove Garlic (minced)
• 1 Green Chili (finely chopped)
• 0.25 Onion (finely chopped)
• 1 small Tomato (diced)
• 0.25 Capsicum (diced, any colour)
• 0.25 tsp Salt
• 0.125 tsp Red Chili Powder
• 0.125 tsp Turmeric Powder
• 100 g Whole Wheat Flour (Atta) (soft dough for puri)
• 3 tbsp Water (for dough) (lukewarm)
• 1 tbsp Oil (for dough) (vegetable oil)
• 1 small Sweet Potato (peeled and mashed)
• 0.25 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• a pinch Asafoetida (Hing)
• 5 leaves Curry Leaves
• 0.125 tsp Turmeric Powder
• 0.25 tsp Coriander Powder
• 0.5 cup Oil (for deep frying) (medium‑high heat)
• 90 g Basmati Rice (soaked 5 min)
• 0.5 tsp Cumin Seeds
• 0.25 tsp Mustard Seeds
• 1 Green Chili (slit)
• 1 small piece Cinnamon Stick
• 0.5 Onion (thinly sliced)
• 1 tsp Ginger Garlic Paste
• 0.5 Tomato (chopped)
• 1 small Carrot (diced)
• 0.25 cup Green Peas
• 4 pieces French Beans (chopped)
• 0.25 tsp Red Chili Powder
• 0.25 tsp Coriander Powder
• 0.25 tsp Cumin Powder
• 0.5 tsp Salt
• 1 cup Water (for rice cooking)
• 1 tbsp Fresh Coriander Leaves (chopped for garnish)
• 500 ml Full‑Fat Milk (for paneer and syrup)
• 1 tbsp Lemon Juice (to curdle milk)
• 1 Muslin Cloth (for straining paneer)
• 200 g Sugar (for syrup) (for sweet syrup)
• 250 ml Milk (for syrup)
• 0.25 tsp Cardamom Powder
• 10 Cashew Nuts (chopped)
• 5 Almonds (sliced)
• 200 ml Water (for rasmalai soak)
• 100 g Sugar (for rasmalai soak)

Instructions

1. Prepare Mini Maggie

   Heat 1 tbsp oil in the mini pot until shimmering. Add minced garlic, chopped green chili and onion; sauté until onion turns translucent (≈2 min). Add diced tomato and capsicum; sauté another 2 min. Sprinkle salt, red chili powder, turmeric powder and the Maggi masala from the packets; stir quickly.

   Time: PT5M

2. Cook the Noodles

   Add ½ cup water, cover and bring to a boil (≈2 min). Break the two mini Maggie packets into the pot, stir gently and cook until noodles are soft and water is absorbed (≈3 min).

   Time: PT5M

3. Knead Puri Dough

   In a mixing bowl combine 100 g whole‑wheat flour, ¼ tsp salt, 3 tbsp lukewarm water and 1 tbsp oil. Knead until smooth (≈5 min).

   Time: PT5M

4. Rest Dough

   Cover the dough with a damp cloth and let rest for 10 minutes.

   Time: PT10M

5. Prepare Aloo Sabzi

   Peel the sweet potato, mash it lightly, and set aside. In the mini skillet heat 1 tbsp oil, add a pinch of hing, ¼ tsp mustard seeds, ½ tsp cumin seeds and curry leaves; let them splutter. Add sliced green chili and onion; sauté until soft (≈3 min). Add chopped tomato, ¼ tsp turmeric, ¼ tsp coriander powder; cook 2 min. Stir in mashed sweet potato, salt to taste, and cook covered for 2 min.

   Time: PT9M

6. Fry Mini Puri

   Divide rested dough into tiny balls (≈5 g each). Press each ball between your palms or with a small rolling pin to form a thin round disc. Heat oil in the deep‑frying vessel to medium‑high (≈180°C). Gently slide each disc into oil; they should puff within seconds. Fry until lightly golden (≈30 sec per side) and remove with a slotted spoon.

   Time: PT5M

   Temperature: 180°C

7. Cook Veg Pulao

   Heat 1 tbsp oil in a pot. Add ½ tsp cumin seeds, ¼ tsp mustard seeds, slit green chili, and a small cinnamon stick; sauté 1 min. Add sliced onion; sauté until translucent (≈3 min). Stir in 1 tsp ginger‑garlic paste; cook 30 sec. Add chopped tomato, carrot, peas and French beans; sauté 2 min. Sprinkle red chili powder, coriander powder, cumin powder, and salt; mix well. Add soaked basmati rice, stir to coat grains. Pour 1 cup water, bring to boil, then reduce heat, cover and simmer for 25 min until rice is cooked and water absorbed.

   Time: PT35M

8. Make Paneer for Rasmalai

   Bring 500 ml full‑fat milk to a gentle boil in a pot. Add 1 tbsp lemon juice dropwise while stirring; the milk will curdle. Turn off heat, let sit 2 min. Line a strainer with muslin cloth, pour the curdled milk through to separate whey. Rinse the curds gently with a little cold water, then squeeze out excess moisture. Gather the cloth, hang it from a hook and let the paneer drain for 30 minutes.

   Time: PT30M

9. Prepare Sweet Syrup (Rasmalai Rabri)

   In a separate pot combine 250 ml milk and 200 g sugar. Heat over medium heat, stirring until sugar dissolves and the mixture comes to a gentle boil. Add a few strands of crushed cashews, simmer 1‑2 min, then stir in ¼ tsp cardamom powder and the remaining chopped nuts. Remove from heat and let cool.

   Time: PT10M

10. Shape and Soak Rasmalai

    Transfer the drained paneer to a clean surface, knead for 5 min until smooth. Divide into small portions, roll each into a ball, then flatten into a disc (≈2 cm diameter). In a small saucepan bring 200 ml water and 100 g sugar to a boil, creating a thin syrup. Add each disc to the syrup, cook 2 min, then transfer to the cooled sweet milk (rabri). Let the rasmalai soak for 5‑10 min, then gently press to remove excess syrup and place back into the rabri. Chill for at least 30 min before serving.

    Time: PT15M

Nutrition Facts

Calories

1350

Protein

30 g

Carbohydrates

210 g

Fat

45 g

Fiber

12 g