Patel Brothers Naperville

Start your morning with a bowl of Masala Oats, a healthy comfort food vegan breakfast made with rolled oats, vegetables, and warm Indian spices. Cozy, filling, and full of flavor, this savory oats recipe is perfect for busy mornings or a light meal any time of day.

INGREDIENTS:
Rolled Oats - 1 cup
Oil - 2 tbsp
Cumin Seeds - 1 1/2 tsp
Ginger - 1/2 inch, finely chopped
Onion - 1 small, chopped
Tomato - 1 small, chopped
Green Bell Pepper - 1/2, chopped
Carrot - 1 small, chopped
Peas - 1/4 cup, boiled or frozen
Cilantro - 2 tbsp, chopped
Maggi Magic Masala - 1 packet, optional
Red Chili Powder - 1 tsp
Coriander Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Salt - to taste
Water - 3 cups

INSTRUCTIONS:
1️⃣ Heat 2 tbsp oil in a medium-sized pan. Add cumin seeds and let them crackle for about 1 minute.
2️⃣ Add finely chopped ginger and sauté for a few seconds until fragrant.
3️⃣ Add chopped onion and cook until translucent.
4️⃣ Add chopped tomato and cook until soft and mushy.
5️⃣ Add peas and cook for 1 minute.
6️⃣ Add chopped carrot and green bell pepper. Mix well and cook for 2 minutes.
7️⃣ Add Maggi Magic Masala, red chili powder, coriander powder, and turmeric powder. Mix the masala with the vegetables. If it gets too dry, add 2 tbsp water.
8️⃣ Add rolled oats, mix well, and cook for about 1 minute.
9️⃣ Add 3 cups of water and salt to taste. Cover and cook for 4–5 minutes, or until the oats are soft and cooked through.
🔟 Dish out in a bowl and garnish with chopped cilantro.

Pro-Tip: You can add any vegetables you like!

Warm, savory, and satisfying, this is breakfast with a desi twist.

✨ Crispy, crunchy, and packed with bold Indo-Chinese flavors! 🍜🥢

If you love street food, you'll want to try this homemade Chinese Bhel. Crispy Hakka noodles are tossed with colorful vegetables, spicy Schezwan sauce, and crunchy peanuts for the perfect combination of texture and flavor. This vegetarian recipe is also perfect for ASMR cooking fans! 🌶️🥜

INGREDIENTS:
2 packs Hakka noodles
4–5 cups water
2 tsp salt (divided)
1 tsp oil
1½ tsp corn starch
½-inch ginger, finely chopped
2–3 garlic cloves, finely chopped
4 green onion stalks, white & green parts separated
1 cup shredded cabbage
1 carrot, julienned
½ green bell pepper, julienned
½ yellow bell pepper, julienned
1–2 green chilies, chopped
1½ tbsp Schezwan sauce
1 tbsp red chili sauce
2 tsp soy sauce
½ tsp white pepper powder
¼ cup fried peanuts (optional)
1 tsp sesame oil (optional)
Oil for deep frying

INSTRUCTIONS:
1️⃣ Boil water, add noodles and 1 tsp salt, and cook for 2 minutes.
2️⃣ Drain, rinse with cold water, then toss with oil and corn starch.
3️⃣ Deep fry the noodles until golden and crispy. Drain on paper towels. (For a lighter version, bake or air fry the noodles.)
4️⃣ Fry the peanuts for 2 minutes and set aside.
5️⃣ Heat 2 tbsp oil in a wok. Sauté ginger and garlic, then add the white parts of the green onions. Add cabbage, carrots, and bell peppers, and cook for 2–3 minutes.
6️⃣ Stir in Schezwan sauce, red chili sauce, soy sauce, remaining salt, and white pepper.
7️⃣ Break the crispy noodles into a large bowl. Add the vegetables, peanuts, and sesame oil. Toss until well combined.
8️⃣ Garnish with extra crispy noodles, green onions, and peanuts. Serve immediately and enjoy!

Have you tried Chinese Bhel before? Tell us your favorite Indo-Chinese street food in the comments! 👇

Mango season calls for something creamy, chilled, and refreshing. 🥭 This Mango Sago is made with juicy mangoes, soft tapioca pearls, sweet milk, cream, jelly, and popping boba for a dessert that’s colorful, fun, and perfect for sharing.

INGREDIENTS:
Tapioca pearls / sago pearls - 1/2 cup
Ripe mangoes - 3 to 4, chopped
Sweetened condensed milk - 1/2 cup
Evaporated milk - 3/4 cup
Fresh cream - 1 pack
Regular milk - 2 cups
Red and yellow jelly - 3/4 cup each, optional
Mango popping boba pearls - 1/2 cup, optional
Water - 3 to 4 cups, for boiling

INSTRUCTIONS:
1️⃣ Bring water to a rolling boil in a large pot. Slowly add the sago pearls while stirring to prevent clumping.
2️⃣ Reduce heat to medium and cook uncovered for 10 to 15 minutes, stirring occasionally.
3️⃣ Once the pearls turn translucent with no white center, drain and rinse under cold running water. If white spots remain, cover the pot for 10 minutes before draining.
4️⃣ Blend 1 cup mango chunks with 1/4 cup milk to make a smooth mango puree.
5️⃣ In a large bowl, add mango chunks, cooked sago pearls, mango puree, jelly cubes, condensed milk, evaporated milk, fresh cream, regular milk, and popping boba if using.
6️⃣ Mix well, then refrigerate for 3 to 4 hours until chilled.
7️⃣ Serve cold in tall glasses or dessert cups.

Pro Tip: Add crushed ice if you want to serve it right away. You can also use coconut milk or your favorite non-dairy alternative.