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Wednesday, April 1, 2015

Multigrain Poori's - Lil'M's favorite summer breakfast....

As Lil’M is on summer vacation….morning scene has completely changed in my house…..Though me and Lil’M wake up early as used to routine…..we lay in bed talking or just playing out candy crush in tab. Turning towards me throwing her little hand and leg around my tummy….moving close…rubbing her nose with mine….gently in a soft sleepy voice Lil’M asks me what is in breakfast??? (This habit of her is inherited from her ‘Papa’…..When I got married and moved to stay with him…every night before going to sleep he use to ask me what is going to be there in breakfast next day morning…..) I ask her in a low tone….what you like to have….and the list goes endless…
Conversation between me and Lil’M this morning….
  • Lil’M – Mamma, aaj breakfast mein kya hain??? (What’s there in breakfast today?)
  • Me – What you want to eat??
  • Lil’M – yesterday we had Dosa, the day before we had brother of dosa that is Upma, and the other day we had sister of dosa…Idli…goes on with the relations of Dosa….
  • Me – Hmmmm….toh phir aaj kya? (Then, what you want me to make today?)
  • Lil’M – moving still closer and hugging me little tight whispers Poori…..
  • Me – Poooooooori…..
  • Lil’M – Ha mamma….it’s been long you made poori….the big brother of dosa….or say papa of dosa….
I could not control my smile now…..planted a kiss on her cheek and got up to make breakfast of her choice….she followed me to kitchen, pulling her small chair to sit in the kitchen with me, talking, singing rhymes, playing with the dough, making mini poori’s for her papa….I call this as a blessed morning….Breeze from kitchen window, chipping of birds, songs from Lil’M…..beautiful morning touchwood…..
So let’s start by making hot and fluffy poori’s….this is my humble treat to all the kids who are enjoying their summer vacation…..My darling Lil’M likes her poori’s to be dipped in aloo masala, whereas my dear husband likes it to have with kheer….so here is a virtual treat to you all….Tell me what is your favourite summer breakfast recipe, when kids are at home on vacation???
Mutigrain Poori's - Indian Deep Fried Bread
INGREDIENTS:
  • 1½ cup Multi grain Flour
  • ½ tbsp. Salt
  • ½ tbsp. Sugar
  • 2 tbsp. warm Oil
  • Water for kneading
  • Oil for deep frying
Mutigrain Poori's - Indian Deep Fried Bread
PREPARATION:
  • In a wide bowl, add flour, salt, sugar and oil. Gently with your fingers mix until it resembles bread crumbs.
  • Now start adding water slowly and mix the dough. Knead the dough until it is soft, just like roti/chapatti dough.
  • Cover and set aside for 15-20 minutes. Meanwhile you can work on aloo masala or kheer.
  • Heat enough oil for deep frying in kadai/wok. Reduce the flame to medium and start working on rolling poori’s.
  • You can roll on poori’s just like you roll roti/chapatti or you can use poori presser (easily available in kitchen utensil’s shop or online).
Mutigrain Poori's - Indian Deep Fried Bread
  • Grease the inner plates of poori presser as shown in the picture. Pinch lemon size dough and round it with your palm and keep it between the plates of poori presser.
Mutigrain Poori's - Indian Deep Fried Bread
  • Press gently and check the size, if you want slightly thin ones, then press again. 
  • Gently and carefully from the side of the kadai, drop the pressed poori into hot oil.
Mutigrain Poori's - Indian Deep Fried Bread
  • Using a slotted ladle, turn the poori upside down. By now the poori will be fluffy and round.
  • Take out onto a plate lined with kitchen tissue to absorb excess oil.
  • Serve hot with your choice of side dish. I served with aloo masala and kheer.
  • Add love to make these poori’s taste ‘Yummy'.
Mutigrain Poori's - Indian Deep Fried Bread
NOTE:
If a tablespoon of roasted semolina is added to the flour , the poori's stay fluff for long time.

Wednesday, March 25, 2015

Mint Limeade – An easy to make ‘Summer Drink’

Today morning one of my neighbour bought fresh limes, which her mom has bought from her home garden. Fresh, juicy and organic limes….woo….hoo….the first thought occurred seeing those green limes is limeade. Chilled, minty and tangy….perfect to pamper my senses on this hot and humid day….
Mint Limeade
As making limeade was running in the background of my mind….we girls started taking about recipes which can be made with limes. The list went endless with mouth-watering tangy recipes…..and slowly the conversation moved towards shopping….as the two foodies were engrossed in talking…the shopping was also all about food…
She was talking about ease of ordering food online and also about the raining discounts on food. Who doesn’t like the word discount….that too on food means it is like icing on a cake…I quickly asked her which the site she is referring to…is?? She named quite a few as she is net savvy and one name which I remember right now and bookmarked after she left is CupoNation. Coupon is a refined word for discount or bargain in e-shopping. They have deals for fashion, electronics, food, health, beauty and lots more with them... I found GoIbibo coupons for myself when I was booking tickets online the other day!! You can get a coupon from the site and avail discount if you are eating out in a restaurant…or ordering home delivery…..how cool is that…??? So grab a coupon and get good discount on food and drinks this season.
Mint Limeade
Coming back to the recipe, I made this before my friend was about to leave and served her. Right now I am having a chilled glass of this limeade while making this post….Nothing can be more refreshing than a glass of limeade this summer. I am ready to watch cricket world cup semi-finals, which will be no less than finals….with my refreshing limeade, homemade popcorn, chips and ordering a pizza online, which is going to come with a discounted price…..hehehehe…..who want’s to join the fun……?????

INGREDIENTS:
  • 1 cup fresh Lime juice (about 15 limes)
  • 1½ cup granulated sugar
  • ½ cup packed fresh mint leaves
  • 2 limes, thinly sliced, for garnish
  • 2 cups Water
PREPARATION:
MAKING SYRUP:
  • In a sauce pan bring granulated sugar and water to boil on high heat by stirring until sugar is completely dissolved in water. Once the sugar is completely cooled, then turn off the flame and leave it to cool. Refrigerate until chilled.
  • Blend fresh mint leaves in a blender and whisk this puree in the above made chilled sugar syrup. Stain this syrup using a fine mesh sieve and discard solids.
MAKING LIMEADE:
  • In a pitcher or jug, mix in lime juice and above made syrup. Add in chilled water/soda and stir gently. Serve chilled by adding ice cubes to glasses and pouring in the above made juice. Garnish with fresh mint leaves and thinly sliced lime pieces.
  • Add love to make the limeade taste ‘YUMMY’.
Mint Limeade
ADDITIONAL FLAVOURS:
  • Flavour up the mint limeade by adding pinch of roasted cumin powder/chat masala/rock salt.
  • You can even add few thin slices of ginger to sugar syrup for a tickling taste and make ginger-mint limeade.
LIMEADE v/s LEMONADE:

  • Limeade is made by juice green limes, whereas lemonade is made by using yellow lemons. 
  • You can use lemons in the above recipe and make lemonade. 

Friday, March 20, 2015

Bagarae Chawal/Bagara Khana – Hyderabad Style

Bagara Khana is a typical ‘Hyderabadi Rice Recipe’. Though over the time Hyderabadi Biryani took over this Bagara Khana, the charm of this authentic recipe is still the same. Years back, whenever we use to visit my grand mom this would be our welcome lunch…..The aroma that fills the air when fragrant basmati rice is cooked in spiced water is so wonderful that you will fell in love with this rice recipe right at the moment. Lingering in the yummylicious thoughts of my grand mom’s finger licking food …. I am going to share with you this Bagarae Chawal recipe today but with a healthy twist. Bagare Chawal means, ‘Tempered Rice’. In the authentic recipe we do the tempering of rice in pure ghee or vanaspati, but in today’s post, I tried to play around with ingredients to increase the health quotient of the recipe.
Fortune Rice Bran Oil
Few days back I have received samples of Fortune Rice Bran Oil for review. Going through the pamphlet, I came to know that this oil is enriched with essential micronutrients like Oryzanol, Vitamin E, Tocopherol, Tocotreinol and more, which offer many health benefits. One good thing I liked about this oil is, it doesn’t carry any odour or taste of its own, which makes the oil good choice to add in any recipe of our choice without getting compromise on the taste. Taste and Health hand in hand….
Bagarae Chawal/Bagara Khana – Hyderabad Style
Coming back to the recipe….I used Basmati Rice in making this recipe, for more healthier option you can choose brown rice too…Simple flavours of life are always wonderful…try this flavoursome delicacy to pamper your taste buds with something which is yummy and healthy.
INGREDIENTS:                                                                                            
  • 2 cups Basmati rice
  • 1 big Onion, finely sliced
  • 1 medium Tomato, finely chopped
  • 2 Green chilies slit length-wise
  • ½ tbsp. Ginger-Garlic paste
  • 2 Cloves, 2 Green Cardamoms
  • 1 1’inch stick Cinnamon, 1 Bay leaf
  • ½ tbsp. homemade Garam masala, check NOTES
  • ½ tbsp. Salt
  • ¼ tbsp. Turmeric powder
  • 3 tbsp. Fortune rice bran oil
  • 5 cups Water
  • ¼ cup chopped Coriander leaves
  • 5-6 Mint leaves
Bagarae Chawal/Bagara Khana – Hyderabad Style
PREPARATION:
  • Wash and soak basmati rice in enough water for 30 minutes.
  • In a heavy bottom cooking vessel, add oil and to it add cloves, green cardamoms, cinnamon stick and bay leaf. When the spices start to release their aroma add finely sliced onions and fry until nice light brown. Now add chopped tomatoes and green chilies.  Fry until they turn soft.
  • To this add ginger-garlic paste and fry till raw smell disappears (nearly 1-2 minutes). Now add chopped coriander leaves and mint leaves and fry for 1 minute on high.
  • Reduce the flame and add soaked basmati rice and gently coat the rice by turning up and down. Now add water, salt, turmeric and garam masala powder.
  • Cook on low flame by sealing the vessel with a foil or lid till rice is completely cooked.
  • Once the rice is done, keep it covered for 15-20 minutes before serving.
  • Garnish with fresh mint leaves/coriander leaves and serve hot.   
  • Add love to make this recipe taste 'Yummy'.              
Bagarae Chawal/Bagara Khana – Hyderabad Style
This blogpost is in association with Fortune Foods as a part of their Desi Health Bites activity– The Hunt for the Best Rice Bran Oil Recipes. For more updates and healthy recipes using Fortune Rice Bran Health Oil, follow Fortune Foods on Facebook at  and on Twitter at @fortunefoods.
Bagarae Chawal/Bagara Khana – Hyderabad Style
NOTE:
HOMEMADE GARAM MASALA:
Dry roast 3 cloves, 2 green cardamoms, 1 Cinnamon stick, 6 black peppercorns and ½ tbsp. coriander seeds one by one for 1-2 minutes in a heavy bottom vessel. Once they turn cool, grind to fine powder. Store in a clean and dry air tight container, for future use.
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