It’s been sometime I have put any fried snack here. Summer has atlast vanished Now, the weather is good, it’s raining at times but pleasant. Loving this weather and the splendid climate ! Well, it’s hinting me to make some fried snacks to binge. Today, I present to you Nawabi Green Cutlets. (more…)
Okra, commonly called as bhendi or lady finger is one of the loved vegetables at home. I prepare various kind of dishes with it. Some are using onion. This Okra stir fry is tasty and contains no onion or garlic. (more…)
Since yesterday, I have been on a baking spree, trying my hand at few recipes. My house is smelling so good, baking is therapeutic, I think, I should do it more often. Yes, it’s again time for our blog hop with the theme as”Baking” . Here is my sincere attempt to make the traditional Indian biscuits, Nan Katai. Well, I am quiet happy, the taste is good and they will not last long.
I had read long time back, that the traditional recipe of Nan katai or Nan khatai as many write, makes use of gram flour and semolina also. I tried to incorporate the same here. Thus, along with self raising flour, I have used a little of semolina and gram flour. I threw in a few strands of saffron and the taste on biting, gave a nice fragrance. For reference, I checked it here. Over to the recipe of my version of Nan Katai biscuits.
My other cookie recipe can be found here.
Here are the other recipes of Culinary Hoppers
This is my new e-book which has hit the stands now !
Salads form an important part of our diet. We can eat them any time, either as a snack or as an accompaniment with the main course. This recipe comes soon after the festival, well, at the right time I think. Crunchy salad is simple to make with very few ingredients. (more…)
Soya chunks pulav is tasty and easy to make one pot meal, providing with the necessary proteins to the body. Soyabean is a good source of nutrition for vegetarians and these chunks can be used easily in cooking.
Being a vegetarian, dairy products, green leafy vegetables, legumes and pulses play an important role in our diet on daily basis. Of late, quinoa and soya have made their existence.
I have added beet and cauliflower also along with the regular veggies. Soya chunks are of “Nutrela” brand. While boiling, adding a pinch of salt gives taste to it. Do take a look at the recipe, I have tweaked it than the usual one and it was good. Over to the recipe of SOYA CHUNKS PULAV
- Measurement : 1 cup=250ml
- rice (basmati) 1 cup
- beans 15-20
- carrot 1
- cauliflower 1/4
- beetroot 1/2
- onion 2 (small)
- cloves 3
- cardamom 3
- cinnamon 1 inch
- shahjeera 1/2tsp
- bay leaf 1
- mint leaves 1/2 cup
- coriander 1 cup
- green chilly 1
- ginger 1 inch
- garlic 5 cloves
- oil ghee mixture 3 tbsp
- salt to taste
- water 2 cups
- soya chunks 30
- Cut the veggies into small pieces and put them seperately in water.
- Wash and soak the rice in water for fifteen minutes.
- Grind mint leaves, coriander, green chilly, ginger, garlic and two tablespoon of onion to a paste.
- Take the oil -ghee mixture in a pressure cooker and throw in the spices. After a few seconds, put the onions and saute them for a while.
- Now, add the beans and saute them.
- Throw in the carrots, beet and cauliflower, in the order and mix accordingly.
- Add the rice and gently mix it.
- Put the green paste and saute for thirty seconds.
- Add two cups of water and salt. Mix thoroughly.
- Close the lid and keep the whistle. Cook for one whistle.
- Put the soya chunks in water with a little salt. Boil for two minutes.
- Once the pressure releases, remove the lid and gently mix it.
- Sueeze the water from the soya chunks and put it in the pulav.
- Serve with onion raita or any gravy.
Grind coriander, mint leaves, ginger, green chilly and cloves of garlic, along with two tablespoon of onions.
Veggies at a glance.
The paste is ready.
The spices that I used.
Heat the oil ghee mixture. Add the spices and let it splutter for a few seconds. Then, add the onions.
Once the onions are partially cooked. add the vegetables as beans, carrot, beet root, cauliflower accordingly. Finally add the rice. Again give a stir.
Now, add the green paste and mix gently. After thirty seconds, add water and salt. Give a stir, close the lid and keep the whistle. Allow to cook for one whistle.
Boil the soya chunks in water for two minutes. Squeeze the water out and add to the pulav. Put a pinch of salt while boiling them.
Once the pressure releases, remove the lid and gently mix the veggies and rice together. Add the soya chunks to it and serve.
Soya chunks Pulav is ready to serve. You can use onion raita or any gravy along with it.
If you are using a rice cooker, you can follow the same steps until you saute the rice, then put it in the electric cooker and add the water.
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I am extremly happy and its one of those cherished moments , my blog www.evergreendishes.com has turned two today. A journey I embarked after much thought, the hit of the button and the message read “Congrats for choosing us !” from the hosting service, was a shock for a moment, if I could ever do such a thing and soon things paved way. Well , since then the journey has been a wonderful experience. I am thankful to one and all for the support. And as a token of appreciation and celebration I bring to you the decadent Dates Burfi. (more…)
Fruits are healthy and ideally should be given at the start of the day and what better way than incorporating it in a milkshake. Those reading me regularly, know that I love making these milkshakes. I find that they are not only healthy but can be consumed without any fuss. Moreover, these help to keep going for long hours. Fig milkshake with chocolate sauce is a tasty drink that can be enjoyed by fussy kids. (more…)
Winter brings it own blessings for us. Beautiful season awaits along with good food for the taste buds.This cold weather, urges us to deep fry some snacks as pakodas and other kind with a cup of hot tea. Bread pakoda is an easy to make snack that can be made in a jiffy. Do give a try to this version of mine.