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Tuesday, September 16, 2014

Soya Chunks & vegetable Rice/ Pulao

Today's recipe is Soyachunks and Vegetable Pulao. Since Soyachunks are a great source of protein, i always try to include this in as many dishes i could. In this recipe i have used only the whole spices and a lil garam masala at the end. This pulao is easy to make and it is perfect for the lunchbox recipe.Serve this pulao with simple onion raitha.
pulao

Preparation Time : 30 Min's | Cooking Time : 30 Min's | Serves 2 persons
Ingredients
  • 1 cup Basmati Rice or Boiled Rice
  • 1 cup Soya Chunks/ Mealmaker
  • 1 Onion, Medium sized, Chopped
  • 1 inch Cinnamon stick
  • 2 Cloves
  • 2 or 3 Cardamom pods
  • 1 Carrot, finely chopped
  • 3 or 4 Beans, finely chopped
  • 3 Green chillies, slit
  • 1/2 tsp Pepper powder
  • 1/4 tsp Garam Masala (optional)
  • Salt to taste
  • 2 tbsp Oil
Method
  1. Soak the rice and soyachunks/meal maker in a separate bowl for half an hour.
  2. Drain and cook the rice with 2 cups of water in a pan and strain the water in a colander and allow it to cool completely and keep aside.
  3. When the rice is cooling, chop the onion and vegetables and keep aside.
  4. Drain the water from soyachunks and also squeeze the excess water from it and keep aside.
  5. Heat 1/2 tbsp of oil in a wok or a pan, add the soyachunks or meal makemaker and fry them in oil for one minute. Remove it from the pan and keep aside.
  6. Heat the remaining oil in the same pan and add all the whole spices and fry for 10 seconds.
  7. Next add the chopped onion, green chillies and fry till the onion becomes translucent.
  8. Add the veggies and stir fry on a low flame for 3 Min's.
  9. Add the soychunks, pepper powder, garam masala and salt. Mix well and saute for one minute.
  10.  Finally add the cooked rice and gently mix. Serve hot with onion raitha.
pulao3

Wednesday, August 27, 2014

Baby Corn Gravy ( Pressure Cooker Method )

Baby corn gravy/curry made in pressure cooker. I love to cook all of my gravies/curries in pressure cooker, so that it can be done in few minutes with less effort. One of the advantage of cooking gravies in pressure cooker is, it requires less oil to cook and also can be made in jiffy. So here is the delicious coconut based baby corn gravy made much easier & faster using pressure cooker. 

BabyCorn Gravy

Preparation Time : 10 Min's | Cooking Time: 15 Min's approx | Serves 3 persons
Baby Corn gravy  - Pressure Cooker method
Ingredients
  • 1 Onion, roughly chopped and ground to a paste
  • 2 Tomatoes, roughly chopped and ground to a paste
  • 6 nos of Baby Corn, chopped into pieces
  • 1/2 tbsp Ginger Garlic paste
  • 1 tsp Red Chilly powder
  • 1 1/2 tsp Coriander powder
  • 1/4 tsp Turmeric powder
  • 2 tbsp grated coconut,  ground to a paste
  • 1 tbsp Oil
  • 1"inch Cinnamon Stick
  • 2 Cardamom Pods
  • 2 Cloves
  • Salt to taste
Method
  • Heat oil in pressure cooker, when hot add cinnamon stick, cloves, cardamom pods and fry them.Add ground onion paste to it and fry it in the oil for one minute.
  • Add ground tomato paste to it and saute till all the water evaporates from the tomato and become thick. 
  • Next add ginger garlic paste and all the spice powder and mix well.
  • Next add the chopped babycorns to it and mix well.Then add the ground coconut paste and 1 cup of water to it and mix well.
  • Finally add the required amount of salt and mix well and pressure cook for three whistles.Serve with phulkas, chappathi and rice/pulaos.

BabyCorn Gravy

Thursday, July 10, 2014

Eggless Red Velvet Cupcakes

Red Velvet Cupcakes


Preparation Time : 15 Min's | Baking Time : 15 to 20 Min's
Makes 12 Cupcakes

Ingredients for Cupcake:
  • 1/4 cup Melted Butter
  • 1/2 tin condensed milk (200 g)
  • 3/4 cup butter milk
  • 1/2 tsp Red food colour
  • 1 tsp Vanilla extract
  • 1 cup Maida
  • 2 tbsp Cocoa powder
  • 1 1/2 tsp Baking powder
  • 1/4 tsp Baking Soda

Method

1. Preheat the oven to 180 degree Celsius and line a 12 hole muffin tin with cupcake liners.

2. Sieve together the maida, baking powder, soda 2 to 3 three times. Keep aside.

3. In a large bowl combine melted butter, condensed milk, food colour, and butter milk and whisk it well to combine.

4. Add the sieved flour mixture to the butter mixture and mix gently with the help of a spatula. Take care not to over mix otherwise you will end up in dense cupcakes.

5. Divide the batter evenly among the 12 cupcake liners. Fill only 3/4 of the cupcake liners.

6. Bake in a preheated oven for 15 to 20 Min's at 180 degree Celsius or a toothpick inserted in the middle of the cupcake comes out clean.

7. Set aside the muffin tray to cool for 5 Min's, then remove the cupcakes from the tray and cool on a wire rack. Let cool completely before frosting.

Cream Cheese Frosting:
Ingredients:
  • 3/4 cup full fat Cream Cheese
  • 2 1/2 tbsp Unsalted Butter
  • 2 tbsp Castor Sugar
  • 1 tsp Vanilla Extract

    For the frosting beat together all the ingredients until smooth. Transfer the frosting to a piping bag fitted with your desired pastry tip and pipe the frosting on the cupcakes and serve.


Thursday, April 25, 2013

Watermelon Basil Lemonade , the perfect summer drink

Summer is here!!!! And there is nothing more refreshing than fresh watermelon juice on a hot summer day. I love watermelon and it is one of my favourite summer fruit.
Watermelon Basil Lemonade
 Now watermelon season is everywhere. I often make juice or  lemonade with this. This time i tried to infuse the basil leaves to my regular watermelon lemonade recipe. I simply loved the delicate flavour of basil in the watermelon lemonade. Try this, you will enjoy!!.
Watermelon Basil Lemonade

Ingredients
  • 5 cups of Watermelon,chopped,skin removed
  • Juice from 1 Lemon
  • 5 Basil Leaves
  • 1/2 tsp Black Salt

Method
  1. Place watermelon and basil leaves in a blender and process until smooth.  
  2. Pour the watermelon puree through a sieve to a large bowl, reserving liquid and discard solids.
  3. Combine lemon juice and black salt in an another bowl. 
  4. Then mix with watermelon liquid.
  5. Refrigerate until chill and give it a stir before pouring in glasses.

P.S
  • You can substitute sugar instead of black salt.
  • If you don't have basil leaves use Mint leaves instead.


Wednesday, April 17, 2013

The Coffee Bean and Tea Leaf { Food Tasting and Review }

"If you are cold, tea will warm you. If you are too heated, it will cool you.
      If you are depressed, it will cheer you.  If you are excited, it will calm you." 
                                                                                   -  William Gladstone


Relaxing atmosphere, aroma of coffee beans, Chocolate treats, Gourmet Foods....want all this at one place...... then the place is The Coffee Bean and Tea Leaf.  This year it is celebrating 50 years of heritage and passion for Coffee and Tea. I got an invitation from Coffee Beans and Tea leaf, 1 MG mall, Bangalore to be part of their 50 years of celebrations.

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