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

Kalchi Tikka Masala Soya

Quick Recipes recently collaborated with Kalchi. They have a variety of dips and spreads of traditional curries. You can try these when you are running late or craving restaurant style delicacies in this pandemic! The amazing part is you can get door step delivery service from them as well! If you don’t want to go out to grocery store you can still get these by ordering online.

To buy visit – https://kalchi.in/collections/all

Soya Tikka Masala with Tikka Masala Dip by Kalchi

I decided to prepare this delicious recipe with the Tikka Masala Dip and Spread by Kalchi. The dip has perfect blend of spices which makes cooking really easy and home made food tastes just like your favourite restaurant makes it.

Soya Tikka Masala recipe full video

Ingredients

• Boiled Soya Chunks – 2 cups

• Tikka Masala Dip and Spread by Kalchi – 3 tablespoons

• Capsicum (diced) – 1 cup

• Onions (diced) – 1 cup

• 2 tablespoon oil

Recipe

• Add boiled soya chunks and vegetables in a bowl and marinate with Tikka Masala Dip and Spread by Kalchi.

Pro tip : Add generous amount of this dip

• Mix well and keep aside for 30 minutes to 1 hour.

Marination enhance flavours

• Heat oil in a non-stick pan. Add soya chunks and vegetables. Cook until oil separates.

• Keep stirring every 2 minutes.

• Pair it with rumali rotis or have it just like that as an appetizer. It tastes amazing both ways.

Approximately 250 rs. for each jar

These jars of goodness are fairly priced and are definitely worth a try.

Comment down below if you tried this recipe at home. If yes, then how it turned out?

Dining Experience at Singh Sahib, The Eros Hotel

The Eros Hotel, is a 5 star property located in South Delhi, Nehru Place. It has the facility of luxurious suites, swimming pool, spa-salon, restaurants and all the other basic amenities which a 5 star property should have.

I love having gourmet dining experiences and recently I visited Singh Sahib, the fine dining restaurant by The Eros Hotel.

We ordered Chilli Cheese Naan , Khushk Bhuna Jeera Aloo, Bhindi Do Pyaza , Dal Makhani, Palak Paneer.
Chilli Cheese Naan was the main highlight of dinner. Chilli Cheese Naan is not your regular naan. It is crispy, buttery and cheesy! Studded with green chillies, coriander leaves and Nigella seeds, they not only look gorgeous but tastes like heaven as well. As soon as you bite into them, it bursts in your mouth like a cheese bomb leaving you mesmerized.

Chilli Cheese Naan studded with fresh green chillies

To pair this amazing fusion bread we ordered a bunch of North Indian Curries which were equally good. Palak was fresh and paneer was silky. This curry had melt in mouth texture. Khushk Bhuna Jeera Aloo was spicy, perfectly cooked potato dices were coated in toasted cumin seeds, flavoured with green chillies, coriander and medley of spices. Bhindi do Pyaza was prepared with fresh okra and onions. Onions adds the mellow sweetness to the dish which compliments well with the spicy okra.

Indian Curries

Speciality of this place is that you can enjoy live ghazals while enjoying your food. Also, they have a live kitchen which is good to look at and you can also see how your food is prepared.

Live Ghazal at Singh Sahib, The Eros Hotel

Visit here to revive your “Punjabi” spirit of celebration with these traditional delicacies, hailing from Pakistan, North India and Punjab along with live evening ghazals in this 5-star restaurant in New Delhi.
It is the best place in town for a fine dining experience with family.

Comment down below if you would like to visit this place with your loved ones?

Kachori with Aloo Sabzi

I really miss going out and having street food with thinking twice. These days are quite difficult as all I can do is look at this mesmerizing pictures.
Kachori and Aloo Sabzi is a North Indian breakfast staple. You can find it at every nook and corner of Delhi and U.p. Kachori was crispy and sabzi was spicy. Both the things compliments each other very well and if you want to enjoy it properly then you must try it by adding the sabzi on top of kachori pieces. If you have it separately flavours will still be the same but the texture will be very different.

Price- 10 rs. per piece near Nirman Vihar Metro Station

I was missing the street style kachori sabzi very much, so this morning I tried to recreate it in my kitchen. Trust me guys it’s very simple to make and can be made in less than 30 minutes!
Recipe :
Kachori –
1) 2 cups of all-purpose flour ( maida)
2) 2 tablespoon oil
3) Salt to taste
4) A pinch of baking soda
5) Water to knead dough
6) Mix all the ingredients to knead a tight dough and keep aside.
7) Form small balls and stuff them with dal mixture.
8) Flatten with rolling pin and deep fry at medium flame until golden.

Buy All-purpose flour – https://www.amazon.in/Rajdhani-Maida-500g/dp/B079H9STVG

Deep Fry at low flame

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

Finally-
Serve hot!!!

Comment down below if you are missing kachori sabzi and would try this at home?

Thai Munchy Rolls at The Art House Cafe

Thai Munchy Rolls and Iced Cappuccino
for 950 rs. (approx)

The Art House Cafe is situated in the heart of Delhi , that is Cannaught Place. It is an art gallery themed cafe located in N block of CP where you can easily visit by metro or your personal vehicle.

This Art gallery cum casual dining restaurant in a perfect place to visit with friends if you are an art lover. Paintings by young and creative artists are displayed on cafe’s wall for sale.

I visited there with my friends and we ordered a number of delicious items but what I loved the most was their Thai Munchy Rolls which I paired with Iced Cappuccino, so I decided to write a blog post on this fabulous dish.

These were the gourmet version of your regular street side spring rolls. Flavours were same but textures were totally different.

Roll’s wrapper was super thin and crispy! You can hear the loud crunch as soon as you bite into that spring roll. Vegetables filled in the rolls were very juicy and fresh. Filling was mildly seasoned with garlic and chillies. Thai munchy rolls were served with sweet honey and chilli sauce which is the soul of this dish. It adds the perfect amount of spice and sweetness required to balance the flavours and textures of crispy rolls.

A good drink is a must when having deep fried rolls and I love my coffee so I decided to order Iced Cappuccino from their drinks menu. Iced Cappuccino was thick, creamy and smooth. Generous amount of ice cubes were added to it to make it super chilled.

Another good feature which deserves appreciation at this place was the buzzer at their tables. We can easily press the buzzer if we want to place an order or any other support from the staff.

My experience at this place was great and I would definitely recommend you to visit there.

Comment down below if you would visit this place?

Momos Recipe | How to make paneer MOMOS

Spinach Paneer Dumplings

Momos are steamed dumplings made by wrapping combinations of minced meat or vegetables in thin wrapper made out of flour dough.

  • Ingredients are as follows –
  • For filling –
  • Paneer (Cottage Cheese – 100 gm)
  • Blanched Spinach leaves – 200gm
  • Salt to taste
  • 1 teaspoon black pepper powder
  • Minced garlic – 2 cloves
  • For wrapper –
  • All purpose flour (250 gm)
  • Water (100 ml)
  1. Method
  2. For filling –
  3. Mix all the ingredients in a bowl
  4. Keep aside
  5. For wrapper –
  6. Knead a tight dough
  7. Keep kneading until the dough becomes soft and pliable
  8. Make small balls out of the dough and roll thin at edges and thick in middle.
  9. Assembling the momos-
  10. Place a spoonful of filling in the middle of rolled dough
  11. Form the pleats by joining the midpoint and form half moon shaped dumplings.
  12. Steaming the momos
  13. You can steam it in a steamer basket or idli stand
  14. Grease the steamer basket with some oil and place all the dumplings
  15. Place the steamer in a vessel filled with hot boiling water
  16. Cover and cook for 10 mins

Serve with schezuan sauce!

Momos are steamed dumplings made by wrapping combinations of minced meat or vegetables in thin wrapper made out of flour dough.

A perfect momo is juicy from inside and super soft from outside. You can feel the burst of juices from filling as soon as you bite into a good momo. Momos have become quite a rage in recent times specially in Delhi , although this dish belongs to North Eastern parts of India and the neighbouring country nepal. You can find a momo stall at every nook and corner of delhi. Served at a very reasonable price of 10 to 20 rs. per plate it becomes a good munching option for college students or someone who is looking for something delicious to eat on streets.

Traditionally momos are made with minced meat of pork , beef or chicken but here in Delhi it also comes with soya , paneer and vegetable filling variants.

Today I decided to make momos at home with spinach and paneer as I am vegetarian and you all know paneer is a vegetarian’s meat. Right?

Watch the full recipe here

You can follow the recipe below to recreate this tempting recipe of momos at your home with very simple ingredients.

Ingredients for momos are as follows:

  • For filling –
  • Paneer (Cottage Cheese) – 100 gm
  • Blanched Spinach leaves – 200gm
  • Salt to taste
  • 1 teaspoon black pepper powder
  • Minced garlic – 2 cloves

Buy all-purpose flour – https://www.amazon.in/Rajdhani-Maida-500g/dp/B079H9STVG

Method

  • For filling –
  • Mix all the ingredients in a bowl
  • Keep aside
Momos
  • For wrapper –
  • Knead a tight dough
  • Keep kneading until the dough becomes soft and pliable
  • Make small balls out of the dough and roll thin at edges and thick in middle.
  • Assembling the momos-
  • Place a spoonful of filling in the middle of rolled dough
  • Form the pleats by joining the midpoint and form half moon shaped dumplings.
  • Steaming the momos
  • You can steam it in a steamer basket or idli stand
  • Grease the steamer basket with some oil and place all the dumplings
  • Place the steamer in a vessel filled with hot boiling water
  • Cover and cook for 10 mins
  • Serve with schezuan sauce!

Comment down below if you would try this recipe at home!