BEAN AND CHEESE BURRITO WRAP | JOYERS

Bean and Cheese Burrito wrap are loved by all, and is perfect for an easy weeknight dinner. They’re freezer friendly and vegetarian, with seasoned refried beans and fresh shredded cheese layered inside a tortilla and cooked until crispy.Preparing them from scratch can be time consuming, so I highly suggest getting ready to eat bean and cheese burritos from JOYERS

JOYERS BURRITO
BEAN AND CHEESE BURRITO WRAP BY JOYERS

BEAN AND CHEESE BURRITO WRAP BY JOYERS

Bean and cheese burrito wrap are one of the options that Joyers has come up with in the range of healthy instant foods with the most convenient packaging. Easy to cook, good for health and authentic taste are the main highlights of this product.

WHAT’S IN THE BURRITO?

Bean and cheese burrito wrap variant has its filling made with black beans, real cheddar cheese (not processed cheese), white rice, tomatoes and spices.
It gets its 11g of protein from black beans, and lots of cheese.
Being priced at just INR. 120, it won’t burn a hole in your pocket yet give you the experience you seek at your favourite restaurant.

HOW TO ORDER?


To place orders visit : https://eatjoyers.in/
Or email : hello@eatjoyers.in
Or call : +91 73031 48500

JOYERS BURRITO
BEAN AND CHEESE BURRITO

Cooking Instructions

Microwave method :

  • Remove wrapper
  • Place the frozen burrito in a microwave safe plate
  • Microwave on high for about 45-60 secbeach side for a total of 90-120 sec.
BEANS AND CHEESE BURRITO BY JOYERS
Tortilla filled with beans, cheese and rice

For best results :

After cooking the burrito in the microwave, finish it off on a stove top in a pan coated with very little oil to get the burrito wrap golden brown and crispy.

BURRITO BY JOYERS
Lightly grill in a pan from both sides

OVEN BAKE METHOD

  • Remove from wrapper.
  • Place the frozen burrito in a microwave safe plate or container.
  • Thaw by microwaving on High for 1 minute.
  • Remove the burrito from microwave and wrap the product in a single layer of aluminium foil and slide in the oven.
  • Bake the burrito for 15-20 minutes at 190°C
JOYERS CHEESE AND BEANS BURRITO
Serve hot!

Notes


• Let it cool before Enjoying.
• Store in a freezer all times. Take out just before cooking.
• It can be had as a delicious meal for easy on-the-go lunch, dinner or anytime snack.

GOBHI PARATHA | CAULIFLOWER FLATBREAD

GOBHI PARATHA
Gobhi ka Paratha

GOBHI PARATHA — AN INDIAN SPECIALITY

Gobhi paratha is an Indian flatbread which is often paired with curd, pickle and tea. It is a common breakfast choice as it is made with the simplest ingredients available in your pantry. As it is made with cauliflower, whole wheat flour and healthy fats, it is a power packed recipe loaded with nutrients.

Ingredients

For the Dough

  • 2 Cup Whole Wheat flour
  • Salt to taste
  • Water for kneading the dough

For Stuffing

  • 1 Cup Grated Gobi/Cauliflower
  • 2-3 green chillies (as per taste)
  • 1 teaspoon oil
  • 1 teaspoon cumin seeds
  • A pinch of asafoetida
  • ½ inch grated ginger (about 1 tablespoon)
  • 2-3 tablespoon fresh chopped coriander
  • Salt to taste

For Making the Parathas

  • Dry whole wheat flour for dusting
  • Ghee/Oil for Shallow frying.

Instructions

Gobhi paratha Dough

  • In a bowl, mix the whole whole wheat flour and salt.
  • Knead the dough by adding water until it’s soft and pliable.
  • Soft dough helps in the stuffing spread out evenly and the outcome is best.

GOBHI PARATHA Stuffing

  • Wash the cauliflower flower in boiling hot water. You may add salt and turmeric to this water as well.
  • Grate/roughly chop the cauliflower in small bits.
  • Heat oil in a pan and add the asafoetida and cumin seeds and let it crackle.
  • Now add all the dry spices and give a quick mix.
  • Next add in the grated cauliflower, coriander and salt and mix everything.
  • Now add the green chillies and cook for 3-4 minutes.
  • Switch off and let the mixture cool completely.

Making the Parathas

  • Divide the dough into equal sized balls.
  • Usine one of dough balls, roll out a 2-3 inch circular disc.
  • Now add around 2 tablespoon of the cauliflower mixture.
  • Pull over the dough from all the sides and seal it.
  • Dip it into the dry whole wheat flour and lightly pat it between your palms so that the dal mixture gets evened out.
  • Start rolling the paratha to the desired size (4-5 inch diameter). Do not turn in between just keep on rolling the paratha. If required apply dry whole wheat flour in between to roll the paratha’s.
  • Once rolled, put it on a hot greased tawa or a non-stick pan, on slow flame.
  • Flip it after 50-60 seconds.
  • Let it cook again on a slow flame for 1-2 mins or until brown spots start appearing all over.
  • Then apply a little Ghee/oil and cook for a min. Turn, apply Ghee/oil and again cook.
  • Continue cooking on both sides until golden spots appear on both the sides and the paratha is evenly cooked.

Notes

  • Paratha dough must not be too stiff.
  • If you are not cooking the stuffing, add the salt in the mixture just before starting to make it as it will release water.

POORI AND ALOO SABZI | QUICK RECIPES

Poori and Aloo Sabzi
Poori and Aloo sabzi

Poori and aloo sabzi is the simplest recipe yet so hard to master. It can be prepared within minutes using the most common ingredients found in your pantry.
Puri Sabzi is a North Indian breakfast staple and it is very popular street food in Delhi and U.p. Puri are crisp from outside and soft from inside. They may be stuffed with lentil-spice mix if following the authentic recipe. This Indian flatbread goes really well with potato and tomato curry which has a stew like consistency with chunks of potatoes and crushed tomatoes. Both the things compliments each other very well and if you want to enjoy it properly then you must season the curry with chaat masala.


Poori and Aloo sabzi Ingredients :

  • 2 cups of whole wheat flour
  • 2 tablespoon curd
  • Salt to taste
  • Water to knead dough
  • 2 tablespoon oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon red chilli powder
  • 1 teaspoon coriander powder
  • 1 teaspoon chopped ginger
  • 1 chopped tomato
  • 2 cups of diced potatoes
  • Salt to taste
  • Water as required
  • 1 teaspoon amchur/ chaat masala

Puri Recipe —

  • Mix all the ingredients to knead a tight dough and keep aside.
  • Flatten with rolling pin and deep fry at high flame until it puffs up.

Sabzi Recipe –

  • Heat 2 tablespoon oil in a pressure cooker.
  • Add 1 teaspoon cumin seeds, 1 tablespoon red chilli powder, 1/2 teaspoon turmeric powder and 1 teaspoon coriander powder.
  • Stir-in 1 chopped tomato and 1 teaspoon chopped ginger.
  • Mix 2 cups of diced potatoes, salt to taste and 400 ml water.
  • Cook until 1 whistle. Add amchur after opening the pressure cooker.

NOTES :

  • Rest puri dough for atleast 10 minutes before frying.
  • Keep the flame high while frying for better results.
  • Serve with fried green chilli/methi chutney if you prefer spicy food.

CREAMY MUSHROOM PASTA | QUICK RECIPES

CREAMY MUSHROOM PASTA
CREAMY MUSHROOM PASTA

Creamy mushroom pasta tossed with garden fresh vegetables is bound to leave you mesmerized. Buttery garlic parmesan sauce and sautéed mushrooms are the main highlights of this filling and delicious dinner recipe.

CREAMY MUSHROOM PASTA INGREDIENTS

  • 1/2 cup fusilli pasta
  • 1/2 cup penne pasta
  • 2 Tbsp. extra virgin olive oil
  • 1 cup mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/4 cup green beans, chopped
  • 1/2 cup green and yellow zucchini (diced)
  • Salt and pepper to taste
  • 2 Tbsp. flour
  • 1.5 cups milk
  • 2/3 cup shredded parmesan cheese
  • 1/4 cup fresh parsley, chopped, plus extra for garnish

RECIPE

  • Boil 1 litre of water and cook pasta in very salty water according to instructions on the package.
  • In a heavy bottom saucepan, heat olive oil over medium heat.
  • Add mushrooms and other vegetables to oil and sauté for about 2 minutes.
  • Add garlic, salt and pepper to mushrooms and stir well to combine. Cook until garlic
    turns aromatic.
  • Add flour to saucepan and stir briskly to incorporate all ingredients.
  • Add 1/2 cup of the milk and stir continuously to avoid any lumps. Simmer on medium flame until milk thickens. Add the remainder of the milk and stir well.
  • Add the boiled pasta in sauce pan and mix gently.
  • Turn off the flame and stir in parmesan cheese.
  • Garnish with extra parsley and serve immediately.

NOTES

  • Add a choice of protein like tofu, cottage cheese or if you are non-vegetarian then you may add meats of your choice.
  • Serve the pasta with a slice of toasted garlic bread slathered with butter.
  • For red sauce pasta replace milk with crushed tomatoes and black pepper with red chilli flakes.
  • Serve it as a side dish with pizza as it compliments it really well.
  • Avoid rinsing pasta in water after boiling. Starchy pasta combines with sauce better.

TOMATO CORIANDER BROWN RICE

Tomato coriander brown rice
Brown Rice

TOMATO CORIANDER BROWN RICE


Tomato coriander brown rice is a very healthy yet delicious recipe which can be prepared with very limited ingredients. Brown rice has been a part of Indian diet since ages but it has gained popularity in the recent times only. The best rice grows in the southern parts of our country and Daksh Farm is one of such places from where you can source the best quality brown rice in reasonable price. Itis considered a better option in comparison to white rice as it is richer in anti-oxidants and fibre which is required by the body for good metabolism. This superfood is highly versatile and can be prepared in multiple ways. From traditional cooking to the fancy continental dishes, it is fit for all kind of recipes.

TOMATO CORIANDER BROWN RICE INGREDIENTS

1 cup brown matta rice by DAKSH FARM
1/2 cup tomatoes
A tablespoon of ginger garlic paste
Fresh coriander leaves
1 tablespoon chilli red powder
2 tablespoons garam masala
3 nos. green chillies green
2 tablespoons ghee

TOMATO CORIANDER BROWN RICE RECIPE

  • Wash and soak the brown matta rice by DAKSH FARM for 30 minutes in plenty of water.
  • Pressure cook the rice for 3 whistles in 3 cups of water. Do not add salt while boiling it as it will be added while tempering the rice.
  • Take a pan and add 2 tbsp of ghee. Fry the cut tomatoes and ginger-garlic paste. When ghee starts separating, add the garam masala,chilly powder,green chillies. You may add any other vegetables to make it vegetable pulao.
  • Add the rice, mix it up well and fry for 1 minute in high flame. Add salt to taste. Avoid over mixing the rice to keep the grains intact.
  • Garnish with chopped coriander leaves and serve with your favourite raita and pickle.

NoteS :

• Let the rice cool down for atleast 30 minutes before tempering it.
• Feel free to add more chillies if you prefer spicy food.

Onion pulao

Onion PULAO | ORGANIC RICE


Onion pulao is a very easy recipe made using simplest of ingredients with the Organic Biryani Rice by Planet Organic. This dish can be prepared in 15 minutes and goes perfect with multiple curries and dal. It is even good on its own, just pair it with some pickle, raita and papad. If you are in a hurry then pressure cooker can be used to save time, however, cooking it in a kadai gives the best results. They have wide range of organic products available at the best price.

ONION PULAO INGREDIENTS

  • 1 cup rice
  • 1 large onion
  • 2 green chillies
  • 1 1/2 tsp finely chopped garlic cloves
  • 1/2 tsp cumin seeds
  • 1 bay leaf
  • 1 inch piece cinnamon
  • 2 cloves
  • 2 green cardamoms
  • Coriander leaves for garnishing
  • 2 tbsp ghee
  • Salt to taste

ONION PULAO RECIPE

  • Cook the rice for 7 minutes in an open pan and set aside to cool down completely.
  • Peel and thinly slice onions. Also peel and finely chop garlic cloves. Slit the green chillies lengthwise.
  • Heat ghee in a pan or kadai. Add cinnamon, bay leaf, cloves and green cardamoms. Saute for a few seconds until turns aromatic.
  • Now add cumin seeds and saute till they change color slightly
  • Then add sliced onions and finely chopped garlic along with slit green chillies.
  • Fry till the onions turn golden brown on the edges.
  • Turn the flame low and add the cooked rice along with salt.
  • Mix well to combine and remove from heat.
  • Garnish with finely chopped coriander leaves. Onion rice is now ready to be served.

NOTES

  • Soak rice in water for atleast 30 minutes before cooking for better results.
  • Do not mix too much while cooking to keep the long rice grain intact.
  • Ghee gives the much needed aroma to rice so do not skip it.
  • Saffron can be added after soaking in 2 teaspoons of milk.
ONION PULAO
https://planetorganic.org.in?popl_ref=87
DINNER BUFFET NEAR DELHI AIRPORT

DINNER BUFFET NEAR DELHI AIRPORT | NYC

Dinner buffet near Delhi Airport at NYC, the multi-cuisine restaurant at the Radisson Blu Plaza is something which you must try if you are a food lover like me. This is the perfect place to experience world class gourmet feast. Each and every dish served here is made only with the premium ingredients sourced from all around the globe which makes it extra fancy. Be ready to be spoilt with choices as you find delicious spinach and ricotta gnocchi and the Indian classic paneer makhni on the same buffet counter.

Dinner buffet, NYC

DINNER BUFFET NEAR DELHI AIRPORT FOR INR. 2150

DINNER BUFFET NEAR DELHI AIRPORT
Dinner Buffet

Dinner buffet at the Radisson Blu Plaza hotel is a bit expensive but when compared to the ambience, service and hospitality, price is absolutely justified. Enjoy unlimited servings of gourmet delicacies, delicately crafted by Masterchefs in the luxurious ambience of a five star restaurant with your loved ones and make your night a memorable one. Dinner menu at this buffet restaurant is very elaborate. Begin your meal with a hearty soup and bread. Indulge in tandoori starters or lip-smacking chaat. Savour the continental and pan-asian mains or comfort your self with the usual desi delicacies. Finish off this experience in a food paradise with your favourite sweet dish. Grab a gulab jamun or an ice-cream and satiate that sweet tooth of yours.

Opening hours

24 hours | À la carte menu, daily

7 pm–midnight | Buffet dinner, daily

HIGHLIGHT OF THE PLACE

DINNER BUFFET NEAR DELHI AIRPORT
Chaat section

The fact that this place has an entire section dedicated to chaat is absolutely mind boggling. Unlike other places, chaat and appetizer section is completely separate and it has a lot more options when it comes to the most loved treats from the Indian cuisine. If you were born and raised in Delhi or have ever been to Old Delhi then be prepared to wander the lanes of nostalgia as you bite into the perfectly seasoned chaat made with the most authentic combinations of spices.

They serve dishes as common as gol gappa and as rare as jalebi chaat. Laccha tokri, dahi bhalle, raj kachori, dahi kachori, bhel puri, sev puri and palak patta chaat are some other items on there menu. It is almost like a street-style set up but just in a more fancy and hygienic way. Guests can get there order customized and it will be served at their table.

OUR BEST PICK

PAN-ASIAN

Veg. Momo

From the pan-asian section, our favourite is the veg. momo. They also had the option for the chicken version but I preferred this one as I am a vegetarian. Momo had a very thin dough sheet. Garden fresh vegetables and fresh cottage cheese minced together were seasoned with ginger, garlic and salt and encased in the super-thin all purpose flour sheet. Momo was really soft, wrapper was silky smooth and had a melt-in-mouth texture. Filling was very flavourful and juicy. Savouring delicious momo dunked in the red chilli chutney activates all your tastebuds which leaves you craving for more.

INDIAN

Indian delicacies

Appetizers in the Indian section is something which you definitely must not avoid. They had a lot of options but I opted for the aloo bonda and beetroot kabab paired with the mint chutney. Spicy chutney is made with zesty mint and fresh green chillies. It adds the much needed freshness to the deep fried aloo bonda and pan-fried beetroot kababs. I would recommend you to dunk the beetroot kabab in chutney, top it with some onion rings and wrap it in a lettuce leaf for the best experience.

In the main course I opted for steamed rice, kadi pakoda, bhindi do pyaza and sarso ka saag. By this time I was so full that I decided to avoid the breads. They do serve a huge collection of Indian breads which you must try if you can.

COMMENT DOWN BELOW WITH WHOM YOU WOULD LIKE TO VISIT THIS PLACE

SURYAA | LUXURY HOTEL BUILT IN 1982

Suryaa New Delhi, is one of the oldest luxury hotel in the city. Its warm, vibrant and lively ambience never fails to impress its guests. Being located in the middle of community centre of New Friends Colony, a posh colony in South Delhi, it is one of the most ideal location for travellers to plan their stay at. The hotel’s elegant spread of rooms and suites and old-school vibe is bound to make you feel nostalgic. As the property was built in 1980’s , decor is vintage, lavish and staying here feels like you went almost 40 years back in time.

THE SURYAA

SURYAA HAS A GRAND LOBBY

Suryaa
Waiting area

Suryaa is a five star hotel which was built almost four decades ago. It features the architectural trends of those times. Bifurcated staircase, heavy chandeliers and grand lobby which is as high as 4 stories makes this property look royal, elegant and admirable. You will be amazed by the magnificent decor of the waiting area while waiting for your check-in. The huge double-height waiting area houses the reception counter, a French bakery and ultra-luxurious sofa sets which are complimented by vibrant indoor plants.

Turn right to the reception and you will be facing the grand lobby which is 4 stories high. On the lowest level of this area is the Atrium Bar which serves the exotic drinks and guests can also enjoy a session of billiards. Ceiling of this grand lobby is embellished with a spectacular lighting system which lights up the whole lobby. It is a sight worth viewing specially at night.

MARVELLOUS STAIRCASE

Staircase

Usually staircase is the most ignored part but this is definitely not the case at this place. Staircase here is artistic, gorgeous and another attractive area of this property. Its bifurcated landing and curved railings with statement balusters gives it a pleasing appearance. All the common areas such as fitness center, shops, club BW and the atrium bar on the ground floor, The Essence restaurant and reception on the first floor, ball room, banquet halls and conference rooms on the upper floors can be accessed through this staircase. If you don’t want to take the stairs then lift is available as well.

FITNESS CENTRE

Swimming pool

Fitness centre at The Suryaa is well-equipped with all the high-end facilities. It has a massive swimming pool where guests can spend time. Unlike the new properties in the city, this pool is shallow at one end and very deep at the other end, so be careful if you are not a pro at swimming. You can also take a sun bath near pool for the perfect summer tan. Outdoor showers and changing rooms are also available near the pool. If you love spa sessions then this is the right place for you as massage therapy, sauna, steam and jacuzzi are available as well. If you would like to get groomed then no need to head out as this hotel will take of all your needs.

Take the steps going down from the spa and you’ll be at the salon. There are separate salons for both men and women, so privacy is not a concern. Salon offers all the services from nail art to waxing, so be ready to be spoilt. If you are a fitness freak and never miss your workout, then head to their gym which is located opposite to the salon. They have huge locker rooms with capacity of more than hundred people and gym is equipped with all the bougie machinery. Instructor is available as well, so feel free to take any advices.

COMMENT DOWN BELOW IF YOU WOULD LIKE TO VISIT THIS?

Hot garlic noodles

HOT GARLIC NOODLES | QUICK RECIPES

Hot garlic noodles is a popular Indo-Chinese dish which originated in Kolkata. It is a very simple recipe and can be prepared in minutes using the basic ingredients in your pantry. Vegetables can be customized as per your choice, you may also add some protein if you want to. Vegetarians may opt for soy or paneer whereas non-vegetarians can add eggs or chicken. I am going to share the basic version of hot garlic noodles which I often prepare.

INGREDIENTS

  • Noodles (250 gm)
  • Carrots (1/2 cup)
  • Green bell pepper (1/4 cup)
  • Red bell pepper (1/4 cup)
  • Yellow bell pepper (1/4
  • Onions (1/4 cup)
  • Spring onion (2 tablespoons)
  • Green chillies (1 teaspoon)
  • Garlic (2 tablespoons)
  • Ginger (1 teaspoon)
  • Dried red chilli (1 piece)
  • Schezuan sauce (1 teaspoon)
  • Soy sauce (1 tablespoon)
  • Vinegar (1 teaspoon)
  • Salt to taste
  • Oil (2 tablespoons)

HOT GARLIC NOODLES RECIPE

  • Boil 750 ml water in a sauce pan and add generous amount of salt. Once the water starts bubbling, add the noodles. Adjust the cooking time as per instructions on noodles packet. Stir occasionally.
  • After the noodles are boiled, strain with a help of a strainer to drain the extra water.
  • Now add 1 tablespoon oil and toss the noodles. Keep aside.
  • Heat 2 tablespoons of oil in a large wok. Add dried red chilli, ginger, garlic and onions. Sautè for a minutes.
  • Stir-in all the vegetables and salt to taste. Mix soy sauce, schezuan sauce and vinegar.
  • Mix boiled noodles and stir-fry for 2 minutes.
  • Serve in bowl and garnish with finely chopped spring onions.

NOTES :

  • Never add noodles until the water is boiling hot otherwise noodles will turn out soggy, starchy and mushy.
  • Do not cook vegetables on low-flame. Cooking it on high flame helps to retain the crunch.

COMMENT DOWN BELOW NAME OF YOUR FAVOURITE INDO-CHINESE DISH!

Buy SCHEZUAN SAUCE :

Schezuan sauce

BEST BREAKFAST IN GURUGRAM | HYATT PLACE

Best breakfast in Gurugram is the breakfast buffet at the Hyatt Place where you can enjoy global cuisine with regional influence. Visit here with your family for a soothing Sunday breakfast. You may also order the food via home delivery service, however, I highly recommend visiting here for a better experience.

BREAKFAST BUFFET

BEST BREAKFAST IN GURUGRAM IS THE BUFFET BREAKFAST AT THE HYATT PLACE

Make your own salad or treat yourself with unlimited servings of your favourite dish. Savour freshly baked goods from bakery with with freshly brewed coffee, milk, juice or tea.  Breakfast is complimentary with the stay at Hyatt Place, Gurgaon. You may also enjoy this scrumptious feast even if you aren’t staying here by simply paying breakfast charges which is around INR. 1500+ (approx)

Hours

Monday–Friday: 6:30–10:30 am

Saturday & Sunday: 6:30–11:00 am

OUR BEST PICK

Offering a global cuisine at one buffet counter, options here are endless. Each and every delicacy is crafted with utmost care by highly trained chefs. The perfect gourmet meals right from the kitchen to your table will make your weekend mornings better. All the things served here are best as they are made using the premium quality products but we somehow managed to pick the best ones for recommendations.

CHOCOLATE MILKSHAKE AND ROASTED POTATOES

BEST BREAKFAST IN GURUGRAM
Chocolate milkshake and rosted potatoes

These days, I like to start my morning meal with a glass of milk. As my eyes stumbled upon the jar of chocolate milk, I could not resist to get a glass of it for myself and that is when I decided to ditch the regular milk and indulged in this chocolicious affair. On the side, I have roasted potatoes and some olive-lettuce salad. Potato chunks were pan-seared and seasoned with rosemary and oregano. Olive-lettuce salad is my own creation. Speciality of the buffet breakfast is that you can customise things according to yourself and salad is one of them. I paired the kalamata olives and fresh lettuce leaves. For the dressing I opted for balsamic vinegar and extra-virgin olive oil.

Idli chutney and Vermicelli upma

IDLI CHUTNEY

South indian food lovers will not be disappointed as this place serves the best southern style dishes. Any breakfast is incomplete without the south indian delicacies so I had to get a portion of it. They had a lot of options such as dosa, mysore bonda and many more things but I decided to get the Idlis and vermicelli upma first. Sambar and coconut chutney was also available to complement the idlis but I chose the tomato garlic chutney. Idli was super soft, infact it even broke into half while serving, as you can see in the picture above. Spongy and airy idli served here soaks up the flavours of chutney and melts right away in your mouth. Texture is grainy, probably it is made using the rice rava.

VERMICELLI UPMA

Vermicelli upma was equally good, each and every strand of vermicelli noodles were separate and it was not at all mushy. Perfect amount of spices and tempering of curry leaves gives it the balanced flavours which leaves a mesmerizing after-taste on your tongue.

WHICH IS YOUR FAVOURITE PLACE TO ENJOY SUNDAY BREAKFASTS? COMMENT DOWN BELOW!