Ready Steady COOK with Middy

02/01/2026

16/09/2025

Mujaddara recipe now Uploaded!!

Do like share and try !! 😁😁

Happy Cooking 😄😄😄

Mujaddara

Ingredients:

Black lentil. 1cup

Rice: 1 cup ( I used Basmati but you can use the thick Egyptian rice too)

Onions : 4 sliced and caramelized

Water: 5 cups

Green chilies: optional 2 -3

Cumin powder: 1 tsp (use 1/2 tsp in lentil and 1/2 in rice)

Garlic powder: 1/2 tsp

Red chili powder (optional): 1/2 tsp

Salt: 1/2 tsp for lentil + 1/2 tsp for rice

Oil: to caramelize the onions

Method:

1. Wash and soak the rice and lentil separately for at least 30 mts to 1 hour.

2. In a deep heavy pot add the lentil and 5 cups of water with cumin powder and salt and bring the lentil to boil till it's 80 to 85 percent cooked.

3. Strain and save the remaining water and keep the lentils aside. In the same pot, add a table spoon of oil and rice, roast the rice for just 2 to 3 minutes.

4. Add the lentil water in the rice (it should be around 2.5 to 2.75 cups of lentil water so that the rice can cook in it. If the lentil water isn't enough you can add plain water to even out.) pls note: USE THE SAME CUP FOR ALL THE MEASUREMENTS!!

5. In a frying pan add oil and start caramelizing onions on low flame don't fry them on high flame or they won't release their sweetness. When they A light golden you need to add 2 to 3 tablespoons of them in the lentil and rice and caramelize the remaining till dark golden and sweet.

6. In goes the lentils too along with some red chili powder, garlic powder, green chilies, salt and cumin Mix well. Then add 2 to 3 table spoons of the onions that are cooking alongside the rice and lentil( yes multitasking is expected of you over here 😃).

7. Cover and cook the rice till it's fully done and fluffy.

8. Take a flat and large serving dish and take out the rice in it and pour over the oil and fried onions on top.

9. Serve with mint cucumber raita or a dollop of plain yogurt.

Happy Cooking 😃

16/09/2025

A warm and hearty dish for the days where you don't feel like spending hours in the kitchen. A famous dish in middle eastern cuisine. Try my version of this yummy treat and you shall be amazed by the delicious flavor profile 😉😉😋😋

Happy Cooking ! 😁

24/08/2025

23/08/2025

Grilled Cheese and Olive Sandwich...
Recipe Now Uploaded!!!

Happy Cooking 😁

30/07/2025

Namak Paaray/ Salted Savory Snacks

Recipe now uploaded !! :)

https://www.facebook.com/photo/?fbid=1343693874425265&set=a.1343694584425194

NAMAK PAARAY/ SALTED SAVORY SNACK

INGREDIENTS:
Maida/ All Purpose Flour: 2 cups
Ghee: ¼ cup
Water: as needed
Ajwain/ carom seeds: ¼ tea spoon
Sabut zeera/ whole cumin: ¼ teaspoon
Salt: ½ teaspoon
Oil: to deep fry

METHOD:
1. Take 3 to 4 tbsp water in a flat kneading vessel, add in salt and ghee in it and mix well till the salt is dissolved.

2. Add the maida in this mixture and rub well. Do not add anything else at this stage and focus on incorporating the flour really well till it resembles cookie crumbs.

3. Add in water in small quantities and knead a tight and tough dough. Remember the dough needs to be tight for the namak para to be “KHASTAA”. Let the dough rest for 30 minutes under a damp kitchen towel.

4. Roll out a thin round shape dough. Cut in in diamond shape (as shown in the pictures)

5. Heat oil on low and add the cut out namak paray and fry till light golden color. Don’t increase the flame or they might get cooked from the outside and remain raw from within. Don’t over crowd the frying pan and don’t mess with the heat. Slow and steady is the key.

get those muscles flexing. its worth the effort :)

Happy Cooking 😁

30/07/2025

26/07/2025

BAIGUN ALOO SABZI / EGG PLANT POTATO MASH

RECIPE NOW UPLOADED!!
https://www.facebook.com/photo/?fbid=1340337828094203&set=a.1340338098094176

BAIGUN ALOO SABZI / EGG PLANT POTATO MASH

INGREDIENTS:

EGG PLANTS: 5 medium sized, skinned and cut in dices

POTATOES: 3 medium sized, cut in half and then sliced

TOMATOES: 3 medium sized thinly sliced

GARLIC: 3 cloves chopped

WHOLE CUMIN/ ZEERA: ½ teaspoon

RED CHILI POWDER: 1.5 teaspoon

TURMERIC/ HULDI: ½ teaspoon

SALT: 1 teaspoon or to taste

GREEN CHILIES: 4-5 chopped

FRESH CORIANDER: 4 tablespoon chopped

OIL: ¼ cup

METHOD:
1. Heat oil and crackle cumin seeds in it.

2. Add in chopped garlic saute for two minutes don’t give it color just saute and add in the egg plants.

3. Add egg plants, along with turmeric and mix well. After 2 minutes add in ½ cup water. Cover and cook the eggplants till they get soft. Keep the flame low.

4. Once the egg plants soften crush them into chunks and then add potatoes. Add salt and red chili powder. After 2 minutes add in chopped tomatoes. Mix everything and then cover it and let it cook on low flame till the potatoes are done. Increase the flame and cook the tomatoes for 5 mts.

5. Add in chopped green chilies and fresh coriander. Serve with boiled rice or homemade chapaati.

HAPPY COOKING :D