Kohinoor Brown Basmati Rice (Product Review)

by Neetu

Hello Readers, since last few days I have been talking a lot about this “Kohinoor Brown  Basmati Rice” that I have bought and made two rice dishes using the same namely Tamarind Brown Rice and Soya Chikka Biryani (Click on the name for recipe), so in todays post I will be writing my reviews and experience on this “Kohinoor Brown Basmati Rice”, hope this will be helpful for you.

Soya Chikka Biryani using Brown Rice (Video Recipe)

by Neetu

Hello guyzz, I have made so many things, but never tried Biryani. Yes, that’s true, so I finally thought of trying my hands on it an it turned out to be just perfect!!! Perfect balance of spices, nothing sticking to bottom and nothing overdone as well, so the end result was super happy me : ) yeah yeah!!! and not to forget I used Kohinoor Brown Rice (Click on the name for Review) instead of normal basmati Rice and Vezlay Soya Chikka (Click on the name for Review).

Tamarind Brown Rice (Video Recipe)

by Neetu

Hellosss.. Simple yet full of flavors Tamarind Rice with a healthy twist of brown rice makes it a wholesome meal in itself : ) enjoy the recipe and I have done  review posts on Kohinoor Brown Basmati Rice and Dabur Homemade Tamarind Paste (Click on the name for review) please do check-out that and also subscribed via mail for the timely updates!!!

Sweet Saucy Chilly Garlic Noodles

by Ishetta

A bit of gravy in the Hot Spicy Chilly Noodles makes a yummy and complete meals in itself : )

Yummiez Aloo Tikki “Recipe Idea & Review”

by Neetu

When ever it rains my craving for deep fried snacks along with tea erupts, though it didn’t rain yesterday, but whether was quiet pleasant and I had these Yimmiez Allo Tikki in my freezer, so I made this yummy Sandwich using the ingredients which were present in my fridge itself, nothing too fancy, but definitely super tasty and sinfully delight.

Butter Naan (Flat Indian Bread)

 

Hello friends I did this video some time back but didn’t post it here, so find this video recipe to make soft yummy Butter Naan at home. I have used gas tandoor to make the Naan but one can bake it in OTG also, keep it on the highest rack of your pre-heated  OTG and Grill it for 2-3 minute at 250c or till brown marks appear, then flip it over and cook from other side as well. Apply loads of butter and enjoy ; )

 

VIDEO DEMONSTRATION:-

 

Byee guyzz take care and do watch my other Video Recipes in the videos sections and let me tell  your comments encourage us to do better and better, so please keep posting comments. : )

by Neetu

Rajasthani Masala Rice

by Ishetta

A Marwari family Sunday lunch would usually comprise of this delicacy.. Very popular Rice Dish however, rather than following the regular recipe I did add a twist and made it more relishing. Please  do try!!

Bread Pudding with Rose Syrup

by Neetu

 

Hello friends, I made this dish only and only for my 1.3 years toddler. Uff it’s so difficult to feed them. She has a big time sweet tooth, so I thought of this dessert which has a whole lot of goodness in it milk, eggs, nuts, butter and bread (I used brown bread to make it even healthier). I had to grind it in mixer to feed her, but if your baby eats just like that it’s so good.

Yes, like I said I made it for my baby, but could feed her only once, it came out so yummy that me and my brother couldn’t resist to finish up the whole thing, sorry baby mumma will make more for you.

 

1

Kadhai Veg. Pulao/Rice

by Neetu

When I made this lovely Kadhai Masala (you can find the recipe here) one thing I was very sure of, that I won’t make usual kadhai paneer, kadhai mushroom or anything like that using this spice mix. So, I thought of this pulao recipe and trust me guyzzz you have to try it, for my sake, pleaseeeee… It came out really well and was kind of a quicker version of veg Biryani, infact I thought I will use this spice mix in other Biryani preparations as well.

Well, I got so hungry in the process of cooking that couldn’t do the final garnish really well, so don’t be disappointed with the recipe pic, it tastes awesome!!!!

Please check out Jobs@hc if you want to earn money with your love for food.

Rava Idly/ Steamed Semolina Cake

Rava Idly is not just  light & healthy but very yummy as well… normally its served for breakfast but I can have it at any time of the day…. therefore its always made in huge quantity at my home and even the leftover ones are used in many ways…  can make Idly upma, temper it in north Indian Style with onion, tomatoes and Punjabi spices, can be deep fried and served with ketchup as a snack… etc etc… the list ends only where the creativity ends… but the credit for the creativity of pic below goes to my hubby dear….  

INGREDIENTS:-

Rava/Suji/Semolina: 1 + 1/2 Cup Curd: 1 Cup Salt: to taste Ghee (Clarified butter): 2 Tbsp	Mustard Seeds: 1/2 tsp Curry Leaves: few (optional) Water: as required Fruit Salt (Eno) 2-3 pouch

METHOD:-

• Heat ghee in a pan add mustard seeds, when it crackles add curry leaves & stir for few sec.
• Add suji to the pan and roast till its nicely brown and fragrant, keep stirring so that it doesn’t burn.

• Transfer this to a bowl and let it cool down.

• Add curd & water to make smooth paste, keep aside for 1/2 hr.

• Transfer some quantity of mixture which is enough to fill your mould once, in another bowl and if the mixture is too thick than add little water but don’t make it runny it has to be a little thick only.
• Add 1/2 – 3/4 tsp fruit salt and mix it should form nice bubbles in the batter.

• Immediately transfer it to the greased moulds, don’t fill the moulds completely keep some space to rise.

• Steam for 15-20 mins & serve hot with coconut chutney & sambar…

Aalu Anardana Parantha/ Potato & Pomegranate stuffed Indian Bread

Heyllloooooo Guyzzzz…. m posting after long long time not b’coz I was busy or sometime but my laptop is not working at all.. some thing wrong with the motherboard…. and my DH has made this jugaard(temporary adjustment) for me hehehhehe…. I have collected many pics during this time so hopefully I’ll be posting ‘em now….
I know we have all eaten aalu parantha many times but I added Anardana Powder(Dried Pomegranate seeds powder) to it which gave a very different tangy taste… so try it…
This quantity will make 6-7 Paranthas…….

INGREDIENTS:-

For Stuffing: Boiled Potatoes: 5 Medium Onion Chopped: 1 Medium Salt: to taste Red Chilly Powder: to taste Dry mango Powder: 1/2 tsp Anardana Powder: 1 tbsp Chaat Massala: 1/2 tsp

For Dough: Whole wheat flour: 2 Cups Water: to make dough Clarified Butter/Ghee or butter: 10 tbsp

METHOD:-

• Make dough with flour & water and keep it aside.

• Mash boiled potatoes, add chopped onions & spices, give it a nice mix and check seasoning.

• Take a small part from the dough, shape it into a small ball and apply dry flour on it.

• Roll it to a thin circle using dry flour and apply butter.

• Spread the potato mixture evenly over this.

• Shape this into a ball again and roll into circle using dry flour.

• Shallow fry/Grill it on a flat pan using butter or ghee.

• Serve it hot with curd & pickles of your choice……

Vegetable Pulao(Indian Fried Rice)

by Neetu

 

After lots of hassle passle in my life due to shift from B’lore, things seems to be settling down now and this my first post for Blog Hop Wednesday from our new home in Delhi, with Anu Shoj as my partner for this week… I chose Vegetable Rice from her blog as that’s my favourite and also I haven’t cook it since long so why not cook it today with a little variation to Anu’s post….

 

INGREDIENTS:-

Rice: 1 Cup Capsicum: 1 Big Tomato: 1 Medium Onion: 1 Medium Peas: 1/2 Cup Cauliflower: 1/4 Cup Carrot: 1 Medium (Any other veggies of ones choice can be added of substituted)

Salt: to taste Oil: 3-4 Tbsp Cumin Seeds: 1/4 Tsp Red Chilly Pwdr: to taste Garam Masala Pwdr: 1/2 Tsp Dry Mango Pwdr: 1/2 Tsp Chaat Masala: 1/2 Tsp

METHOD:-

• Boil 4 Cups of water, salt to it and taste it should e as per your taste then add Rice and boil ( take care not to over cook rice as it will make it mushy).
• Drain the water and spread it lightly with fork.
• Chop all the veggies in equal size.
• Heat oil in a pan add cumin seeds, when it crackles add  onion, cauliflower, Peas, carrot , salt and cook it on slow flame but don’t make it soggy let the crunch remain….

• Then add capsicum, tomato & rest of the spices and cook for 2 mins.
• Now add rice very slowly taking care that the grains do not break while mixing…
• Serve hot… 

Capsicum Rice

Hey everyone this is my first post for Blog Hop Wednesday and my partner for this week is Dhivya, there were many good options to choose from her blog and I must say its a very good job done by Dhivya… but because of my love for Capsicum I chose Capsicum Rice and it came out really very good and just to give a little twist to the original recipe I added some North Indian flavours to it and did not add Coconut… Hope you’ll like it Dhivya…  and a Special Thanks to Radhika for making everything happen…

INGREDIENTS:-

Rice: 1 Cup Capsicum: 4 Medium Onion: 2 Medium Tomato: 4 Medium Garlic: 4 Cloves Ginger: 1/2 inch Oil: 3 Tbsp

Black Pepper, Cloves & Star Anise: 2 piece each Salt: to taste Red Chilly Pwdr: to taste Coriander Pwdr: 2 Tbsp Cumin Seeds: 1/2 Tsp Asafoetida: a pinch Garam Masala Pwdr: 1/4 tsp

METHOD:-

• Soak rice for one hour then boil it adding 4 cups of water, salt and whole spices. Take care not to over cook it.
• Drain rice and spread it with fork and keep aside.
• Grind together onion, tomato, garlic and ginger to a smooth paste.
• Heat oil in a pan add cumin seeds & asafoetida when it crackles add paste and 1/2 cup water, then add salt, chilly pwdr, coriander pwdr & garam masala pwdr and cook till oil seperates and water evaporates.
• Add chopped capsicum and 1/2 cup water, cook again with lid till water evaporates and then add rice and mix very gently.
• Serve hot…

Soybean Pulao

Soybean Nuggets can be used in so many ways for cooking and one of them is SOYBEAN PULAO. It can also substitute various non-vegetarian food item to make vegetarians like me happppyyy….

INGREDIENTS:-

Rice: 1 Cup Soybean Nuggets: 1/2 to 3/4 cup Onion: 1 Small Capsicum: 1 Small Tomato: 1 Small Water: 2 1/2 cup + to boil

Oil: 2 Tbsp Salt: to tatse Hing: 1/4 tsp Cumin Seeds: 1/2 tsp Tumeric Pwdr: 1/ tsp (optional) Red Chilly Pwdr: 1/2 tsp or to taste Chaat Masala: 1 tsp Coriander Pwdr: 1 Tbsp

METHOD:-

1. Soak Rice for an hour and boil soybean nuggets with 1 tsp of salt.
   
2. Chop all the vegetables. Heat oil in a pan add hing, cumin seeds and let it crackle.
   
3. Add onions cook till transparent not brown add capsicum cook for another 1-2 mins add tomatoes and all spices cook for 4-5 mins till a little oil separates.
   
4. Add water bring it to a boil then drain the rice and add to it.
   
5. Squeeze water from nuggets and chop them roughly.
   
6. When rice is 3/4th cooked add nuggets and mix with light hands, cook till water is soaked and rice is completely done and serve hot.

Veg. Club Sandwich

With the various stories of it origin the most popular one and easy to remember is that it was originated in 1894 in Saratoga Club therefore named as CLUB SANDWICH.

Its a double layered sandwich with a filling of tomato, cucumber, cheese (for the vegetarian version) along with the rich and creamy cole slaw salad, making it wholesome meal in itself.

INGREDIENTS: ( for 2 sandwiches)

Bread slices : 6 Tomato: 2 Cucumber: 1 Piece Cheese : 2 Slices Cottage Cheese (Paneer) : 100gms

Cole Slaw: 4-5 Tbsp  Tooth Picks: 2-4 Salt & Pepper: to taste Butter: required for spreading

Method:

1. Toast the bread slices, cut corners and apply butter on one side of each.
   
2. Thinly slice tomato, cucumber and paneer.
   
3. Apply salt and pepper on paneer slices and keep it for 5-10 mins.
   
4. Take one slice of bread put the cheese slice and spread cucumber and tomato, and sprinkle some salt and pepper on it.
   
5. Keep other slice of bread on it and on the other side spread cloe slaw generously, put paneer slices and cover it from the last slice of bread.
   
6. Like wise make the other sandwich cut it in two or quarters prick a toothpick in each portion and serve with salad, French fries and Ketchup.

* Paneer slices can be substituted with thin cutlet slices.