Again a big break from blogging!! (eyes-rolling)When will I stop being sloppy. Anyway it is better to be irregular than not posting at all. (What an escape). So here I am posting a rice dish that is super easy and packed with proteins, carbs and all other essential nutrients. (Look who is talking ;-))
Soya Chunks Biryani brings back many memories. I would say that was one of the few edible and tasty dishes that were served in my office’s canteen. Soya biryani would be the vegetarian option for poor herbivores like us along with some super watery raita and a limp papad. But that was one dish that bonded us foodies during the lunch hours and we would just devour the biryani and then chat endlessly even the plates were licked and dry.
This one of the first dishes I prepared after I was introduced to soya. I couldn’t believe it would turn out so tasty that now I often cook dishes using the soya chunks. Who would have thought a tasteless piece of food would add a nice and yummy twist to the dish. Here is what I did and let me tell you the result is darn delectable.
Soya chunks (cooked as per package instructions) – 1 cup
Vegetables (washed and thinly sliced lengthwise): Onion, carrots, French beans, cauliflower – 1 cup
Cooked long grain rice – 1 cup
Biryani masala – 2 tablespoons
Curd – ½ cup
Mint leaves – ½ cup
Oil – 2 tablespoons
Salt – to taste
- In a sauce pan boil some water and cook the carrots, French beans and cauliflower florets till almost done. Drain the water and keep it aside
- In another pan/ wok heat the oil and sauté thinly sliced onions till it becomes transparent. Then add the remaining veggies and the cooked soya chunks and sauté for a minute or two.
- Mix the curd and briyani masala together and add it to the above vegetables in the pan. Tip in the mind leaves and add salt. Mix well.
- Now add the cooked rice and mix gently so that the grains do not break.
- Cover with a lid and cook on low flame till nice and hot.
- Serve with hot with raita or papad.
- Do not discard the water drained from the cooked veggies. That can be used as vegetable stock for making soups.
- Add as many number of veggies as per your taste.
It’s high time I post this. I said to myself when I saw the bread photos and sat to write about it. It’s been nearly one and a half month that I made this bread and Girish clicked it so beautifully. But later I completely forgot to write about it and even update the blog. So here I am finally writing about it.
I am actually not a fan of bread. I can’t eat it every day, especially the sliced ones we get in the grocery stores and Girish is totally opposite to me. He can literally live on bread :P. But I love to taste different kinds of breads like Baguette, Ciabatta, Focassia, etc.
I had once tried to make bread at home but it wasn’t a great success. We didn’t have to throw it, it was edible but I wasn’t completely happy about it. I keep finding and bookmarking good recipes but somehow I never try it. This was the case till I found this recipe video on Youtube. It is so easy and very well explained with the video that I couldn’t make any more excuses about not baking bread. The final result was awesome. I made some dips and spreads to go with it, apart from the usual butter and jam.
I had invited my friends over to try it out. Boy how happy I was to see them gulp down this beauty. Happy dancing!! When you see the happiness on the face of the people who mean to you the most, everything is just worth it!!
So you too try this whole wheat bread recipe and make people around you happy!!
Whole wheat Flour – 4 1/3 cups
Water (lukewarm) – 2 cups
Brown Sugar – 1/3 cup
Active dry yeast – 3 teaspoons
Salt – 2 teaspoons
- Mix the sugar in to the water and stir well.
- Add the active dry yeast and keep it aside to froth.
- In another big bowl add flour and salt and mix well.
- Now pour in the activated yeast.
- Incorporated the dry and wet ingredients together in the bowl for a couple of minutes to form rough dough.
- Sprinkle a little flour on a clean surface and start kneading the dough on it using the heels of your hands for nearly 10 minutes.
- Once done sprinkle a little flour on the surface and place the dough and cover it with a wet cloth and let it rise for nearly 45-50 minutes.
- After 45 minutes or close to it take a baking tray and add a little oil at the centre of the tray and spread evenly.
- You will see that the dough has proved i.e. doubled in size. Now punch down the dough.
- Fold over the edges and make a new dough ball. Flip over and place it on the greased tray.
- Make few shallow cuts and cover for nearly 2 hours to rise again.
- Preheat the oven to 200 degrees Celsius and bake mode.
- Carefully place the dough in the oven.
- After ten minutes drop the temperature to 175 degrees Celsius. Bake further for about 25 minutes.
- Remove the baked loaf from the oven and let it completely cool.
- Slice it as per requirement and enjoy!!
- Time to prove dough is dependent on the weather conditions. If more hot it takes less time to prove and if it is cool outside it will take more time to prove.
- The video says to add gluten, which is something I haven’t followed. No added gluten.
- Remember every oven is different so the time required to bake will change accordingly.
- You may shape the bread in any form you like.
Noodles bring back memories of eating Maggie. In my childhood eating Maggie noodles was like a feast to me and my cousin brother. As we grew up, Maggie noodles too went through a lot of change but the grown-up Maggie was never the same :(.
The indianised Chinese Version slowly made place in to my top favourite food items, which I savoured while eating outside. I really don’t know whether the authentic Chinese would taste as good as our Indian rendition. I have tasted Chinese in probable the top restaurants, but my heart lays when it is prepared in the small eateries, where you get to smell the aroma of garlic. Mmmmm…Hungry..very hungry..
Taking into consideration our health, I prefer home-cooked recipes. That spares me from worrying about the added MSG, ajinomoto and other preservatives. Also it is not at all time consuming. A little bit preparation ahead of lunch/dinner and you are all set to eat right out of the pan.
G and I always have a debate over the schezwan noodles that he likes or hakka noodles for yours truly. Guess who wins (hihihih)!! So going with my favourite, here is the recipe for it. Hope you like it too..
Oil – 2 tablespoons
Garlic paste – 2 teaspoons
Green chilli paste – 1 teaspoon
Cabbage (shredded) – ½ cup
Green Capsicum (thinly sliced) – ½ cup
Onion (thinly sliced and separated) – 1/3 cup
Carrots (thinly sliced) – 1/3 cup
Boiled noodles (as per packet instructions) – 100 gm
Vinegar – ½ teaspoon
Soya Sauce – 1 teaspoon
Salt – to taste
- Heat oil in a kadhai/wok and sauté garlic paste, chilli paste.
- Add cabbage, capsicum, onion and salt in proportion to the veggies. Stir fry.
- Add the boiled noodles, vinegar, soya sauce and mix well for nearly 4-5 min.
- Serve hot.
- The vegetables shouldn’t be fully cooked.
Finally, Pune has some drizzles. Finally .. makes me so happy. But then I miss my Mumbai, big time.
I had kept the recipe ready for a May post, but got delayed and I never got to post it. Well who says ice creams are not for a rainy day
We both love eating ice creams so now days we usually have ice cream in the refrigerator once a week. G loves his vanilla and strawberries. While I try a lot of chocolates and fruit based. Saying that I am very picky when it comes to Chocolate ice creams. Most of them aren’t that good, locally. But the strong chocolate flavored ones are to die for. I also am a big fan of a natural fruit based ice creams. I loveee chikoo ice cream! Big time and then would be Tender coconut.
Making ice creams was such a time consuming task, this was the thought that always kept going in my head. Probably the old methods which I’d seen kept me away. Too bad, no? But after I picked this recipe…. voila! So, so easy… I feel like making ice creams every day.. hehe.. Very hassles free job & pretty quick too.
So why wait, go ahead and try to make your loved flavors at home.
Full cream milk (unheated) – 2 cups
Milk powder – ¼ cup
Heavy cream – 1 cup
Chikoo pulp – 1 cup
Sugar – ¾ cup
- Peel and cut the chikoos. Remove the seeds and chop it roughly. Pass it through a mixer and make the pulp.
- Whisk the milk and sugar in a mixer for at least 2-3 mins.
- Add the milk powder and chikoo pulp and whisk again.
- Finally add the heavy cream and whisk for 1-2 mins.
- Transfer it to an air tight container and set it in the freezer for 10-12 hours.
- Ready to eat.
- Always use unheated milk when making ice cream.
- You may use any heavy cream like Amul, Rich, Niagara, etc. Never use malai.
- Adjust the sugar levels as per your taste as well as the sweetness of the fruit.
Summer brings back memories from my childhood days. It was always visiting my grandparents and later visiting my native place Dapoli in Konkan. We used to indulge ourselves in mangoes, jackfruits, cashew nuts (not the dried ones), karvanda, and lot of idle time lazing around. There are times I remember when we made ice-creams at home. It used to be like a big event. Everybody would be excited, especially me and my brother. But what I never liked was the preparation time and the patience that were needed till it sets. I still dislike that part. ;-), but can’t help, cos who doesn’t like the end result.
I wanted to enjoy homemade ice-creams without the fuss and time consuming preparation. I remember the terms like GMS, CMS powders and then homemade cream and loads of other things…Phew. I was looking for some easy and quick ice-cream recipe. I stumbled upon this watermelon sorbet recipe while I was watching some video on youtube and after it finished, came the usual suggested videos. Thanks to Nestle Milkmaid I made this watermelon sorbet, which for me is a perfect cooler on a hot summer day.
- Water melon juice (without sugar) – 4 cups
- Sweetened Condensed Milk (Nestle Milkmaid) – 150 ml
• Mix the water melon juice and the sweetened condensed milk (Nestle Milkmaid) together in a mixer for 5 mins.
• Transfer it to an air-tight container and freeze it for at least 10 hours.
• Serve once set.
• Adjust the quantity of condensed milk as per your taste.
• You can either set the sorbet in an air-tight container or in an ice-cube tray.