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 :

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

MEDU VADA RECIPE

MEDU VADA RECIPE | QUICK RECIPES

Medu Vada recipe is one of the most sought after thing as it is a South Indian recipe which has gained popularity all over the world. These are made using the urad dal which is ground to a very fine paste and whisked until creamy. Texture is the most important part of this delicacy as it is what makes or breaks the final outcome. Desired texture of a medu vada is super crisp from outside but airy, spongy and fluffy from inside. If made properly, interior of Vada turns out as soft as a cotton ball. A good vada melts in your mouth as soon as you bite into it. It is conventionally serve with ‘sambar’, hot lentil and vegetable stew and ‘coconut chutney’, a dip made up of crushed coconut and chana dal, tempered with curry leaves and mustard seeds.

INGREDIENTS

  • Urad dal – (1 cup)
  • Curry leaves – (1 teaspoon)
  • Ginger – ( 1 teaspoon)
  • Green chillies – (1 teaspoon)
  • Cumin seeds – (1/2 teaspoon)
  • Asafoetida – ( a pinch)
  • Salt to taste
  • Water as required
  • Oil for frying
  • Onion – (1/4 cup)/ optional

MEDU VADA RECIPE

  • Wash and soak urad dal in 3 cups of water for atleast 4 hours. Strain the extra water after dal is soaked and grind into a fine paste.
  • Transfer the ground lentil paste to a big bowl and whisk until it becomes light, airy and almost doubles up in size.
  • To check the texture of paste, drop one teaspoon batter in a bowl of water. If it floats on the surface then the batter is ready.
  • Now add all the spices and condiments in the batter such as green chillies, curry leaves, cumin seeds, asafoetida, ginger and salt to taste.
  • Fold all the ingredients together with a help of a spatula.
  • Heat oil in a kadai for deep frying the vadas on high flame.
  • Wet your palm with water and place a spoonful of mixture. With the help of your thumb, poke a hole in the centre.
  • Add the Vada into the hot oil. Once the vada holds its shape in oil, turn the flame on medium and frying until golden brown.
  • Repeat the process to make all the vadas.
  • Serve it with sambar and chutney or enjoy it as a snack with evening tea.

Notes

  • Always whisk the lentil paste in one direction, so that air remains entrained.
  • Do not add too much vadas in the oil at the same time as the temperature of the oil might drop which will make vadas turn out oily.

COMMENT DOWN BELOW NAME OF YOUR FAVOURITE SOUTH INDIAN DISH!

Chilli Cheese Samosa | Cocktail Samosa Recipe

CHILLI CHEESE SAMOSA

Chilli cheese samosa are crisp from outside and juicy from inside. There is a burst of vegetable juices and gooey cheese as soon as to bite into to these triangles of goodness.

  • COOKING TIME πŸ•› 20 MINUTES
  • INGREDIENTS
  • Frozen Samosa Patti/ Wonton Sheets – 8 pieces
  • Assorted Vegetables (finely chopped – 1 cup)
  • Naagin Sauce – 2 tablespoon
  • Cheese Slice – 2 piece
  • Salt to taste
  • Cornstarch Slurry – 2 tablespoon
  • Oil for frying
  1. Add finely chopped assorted vegetables to a big bowl and season with salt and two tablespoons of Naagin Hot Sauce. Mix well and keep aside.
  2. Place wonton sheets on a chopping board and place cheese slice on the one end. Add one tablespoon of vegetable filling on the cheese slice. It is suggested to add only one tablespoon of filling, so that folding the samosas would be easier.
  3. Fold to meet the edge with the opposite edge to form triangles. Also, make sure that samosas are tucked tightly so that the filling doesn’t comes out.
  4. Before making the last fold, apply cornstarch slurry on the end of wrapper and fold it to seal the samosas completely. Fold all the samosas in the similar way.
  5. Deep fry in hot oil on medium flame.

Keeping the flame medium while frying is necessary, so that the vegetables which have been used in filling are cooked properly.
Serve hot with Naagin Sauce! It is definitely the best hot sauce available in the market.

Chilli Cheese samosa using Naagin Sauce

Chilli cheese samosa tastes delicious with hot sauce. Naagin Hot Sauce is spicy and adds strong flavour to your food. I created chili cheese samosa with this amazing ingredient which is very versatile and goes well with almost all the cuisines.
Chilli cheese samosa are crisp from outside and juicy from inside. There is a burst of vegetable juices and gooey cheese as soon as to bite into to these triangles of goodness.

Watch full video

cooking time πŸ•› 20 minutes

ingredients

  • Frozen Samosa Patti/ Wonton Sheets – 8 pieces
  • Assorted Vegetables (finely chopped) – 1 cup
  • Naagin Sauce – 2 tablespoon
  • Cheese Slice – 2 piece
  • Salt to taste
  • Cornstarch Slurry – 2 tablespoon
  • Oil for frying

Recipe for chilli cheese samosa

  • Add finely chopped assorted vegetables to a big bowl and season with salt and two tablespoons of Naagin Hot Sauce. Mix well and keep aside.
Pro tip : Add generous amount of sauce
  • Place wonton sheets on a chopping board and place cheese slice on the one end. Add one tablespoon of vegetable filling on the cheese slice. It is suggested to add only one tablespoon of filling, so that folding the samosas would be easier.
Chilli Cheese Samosa
Join ends to form triangles
  • Fold to meet the edge with the opposite edge to form triangles. Also, make sure that samosas are tucked tightly so that the filling doesn’t comes out.
Samosa making
Cornstarch Slurry to seal samosa
  • Before making the last fold, apply cornstarch slurry on the end of wrapper and fold it to seal the samosas completely. Fold all the samosas in the similar way.
Frozen Snacks
Samosas are ready to fry
  • Deep fry in hot oil on medium flame. Keeping the flame medium while frying is necessary, so that the vegetables which have been used in filling are cooked properly.
Chilli Cheese Samosa
Fry in hot oil
  • Serve hot with Naagin Sauce! It is definitely the best hot sauce available in the market.

Comment down below if you love samosa?

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

β€’ Boiled Soya Chunks – 2 cups

β€’ Tikka Masala Dip and Spread by Kalchi – 3 tablespoons

β€’ Capsicum (diced) – 1 cup

β€’ Onions (diced) – 1 cup

β€’ 2 tablespoon oil

Recipe

β€’ 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

β€’ Mix well and keep aside for 30 minutes to 1 hour.

Marination enhance flavours

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

β€’ Keep stirring every 2 minutes.

β€’ 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?

Falafel recipe | How to make falafel

Falafel

Falafel are the best snack for your house party, which can be prepared easily in large batches. Read the recipe below.

  • COOKING πŸ•œ TIME 10 MINUTES
  • For Falafel :
  • Chickpeas – 1 cup
  • Water – 4 cups (to soak chickpeas)
  • Onions – 1/4 cup
  • Scallions – 2 tablespoon
  • Garlic – 2 cloves
  • Cumin seeds – 1 teaspoon
  • Corinader leaves – 1 teaspoon
  • Salt to taste
  • Oil for frying
  • For Hummus :
  • Boiled chickpeas – 1/2 cup
  • Tahini – 2 tablespoon
  • Olive oil – 2 tablespoon
  • Garlic – 2 cloves
  • Salt to taste
  • A pinch of paprika powder
  • For Pickled Vegetables :
  • Assorted vegetables – 1/2 cup
  • Vinegar – 1/2 cup
  • Salt to taste
  • Water – 1 cup
  1. Falafel :
  2. Soak chickpeas in water overnight and grind them coarsely.
  3. Add all the ingredients in a bowl except oil and mix well until combined.
  4. Form small balls with the mixture and flatten them.
  5. Deep fry in hot oil on medium flame until the Falafels turn crisp.
  6. Hummus :
  7. Mash the boiled chickpeas to form a smooth paste.
  8. Add garlic, tahini paste, olive oil and salt and mix well.
  9. Top with paprika powder.
  10. Pickled vegetables :
  11. Boil water and add vinegar to it.
  12. Add all the vegetables and salt to it.
  13. Blanch the vegetables for 1 minute and strain the liquid.

This recipe taste the best with warm pita bread but you may serve it with a portion of house fries as well.

Falafel with hummus and pickled vegetables

Falafel Recipe
Falafel and hummus

Falafel are the best snack for your house party, which can be prepared easily in large batches. Read the recipe below. To make prepare this recipe, chickpeas are soaked, then ground up, and seasoned with onions, scallions and spices like parsley,Β garlic, cumin and coriander. Then, the mixture is shaped into balls and deep-fried in a large vat. The oil has to be hot enough so that when you drop the balls in, the outside gets nice and crispy and the inside doesn’t get too oily – a delicate balance that the best chefs have achieved.

Cooking πŸ•œ time 10 minutes

  • For Falafel :
  • Chickpeas – 1 cup
  • Water – 4 cups (to soak chickpeas)
  • Onions – 1/4 cup
  • Scallions – 2 tablespoon
  • Garlic – 2 cloves
  • Cumin seeds – 1 teaspoon
  • Corinader leaves – 1 teaspoon
  • Salt to taste
  • Oil for frying
  • For Hummus :
  • Boiled chickpeas – 1/2 cup
  • Tahini – 2 tablespoon
  • Olive oil – 2 tablespoon
  • Garlic – 2 cloves
  • Salt to taste
  • A pinch of paprika powder
  • For Pickled Vegetables :
  • Assorted vegetables – 1/2 cup
  • Vinegar – 1/2 cup
  • Salt to taste
  • Water – 1 cup

Buy Olitalia Olive Oil – https://www.amazon.in/Olitalia-Extra-Virgin-Olive-Oil/dp/B07QST3JXR

Method :

  • Falafel :
  • Soak chickpeas in water overnight and grind them coarsely.
  • Add all the ingredients in a bowl except oil and mix well until combined.
  • Form small balls with the mixture and flatten them.
  • Deep fry in hot oil on medium flame until the Falafels turn crisp.
  • Hummus :
  • Mash the boiled chickpeas to form a smooth paste.
  • Add garlic, tahini paste, olive oil and salt and mix well.
  • Top with paprika powder.
  • Pickled vegetables :
  • Boil water and add vinegar to it.
  • Add all the vegetables and salt to it.
  • Blanch the vegetables for 1 minute and strain the liquid.

Serving suggestion –

This recipe taste the best with warm pita bread but you may serve it with a portion of house fries as well.

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