Cooked plain regular non-sticky rice for bhaat/pulao
04/15/2016 10:12:49 PM vindhyadesai
Cooking regular white rice for a bhaat or pulao and it turns sticky? I will illustrate and explain here a fool-proof method for cooking regular white rice which is non-sticky, non-starchy and easy to mix into a spicy South Indian pulao or that tangy lemon rice. You will no longer have a messy lump of rice in tasty masala. This method uses good old Sona Masuri rice a very popular variety in Karnataka and other southern states. The first method is the ‘Absorption method’. In this method, a measured quantity of rice is cooked with required amount of water till all the water is absorbed. ... “How to cook rice”
Crispy cheesy croutons to serve with piping hot soup
04/10/2016 8:17:42 PM vindhyadesai
Everybody loves croutons in soup especially if they are covered with cheese. Crispy easy to make croutons with just 3 ingredients and a pan/skillet. ... “Cheese Croutons”
A bowlful of piping hot cream of tomato soup served with croutons
04/09/2016 10:09:10 PM vindhyadesai
A bowl of piping hot tomato soup has to be one of the most popular dishes on a cold winter night. I make this very often and we gulp it down with croutons or grilled cheese (grin). Make this for an early evening supper/dinner or serve it along with a starter during lunch. This one is surely a crowd favourite and is bound to go down well amongst kids. There are so many variations of tomato soup. It comes in the form of powder, canned tomato soup, fresh soup sold in containers, tomato soup cubes, tomato soup in cartons and many more. Why not make fresh tomato soup at home. Easy available ingredients and very simple to make. I have tried many variations of tomato soup. I like this variation from ‘thepioneerwoman’ especially the cheese croutons. ... “Cream of tomato soup”
Cream and smooth rajma in rich tomato gravy. Goes well with rotis, steamed or jeera rice
04/05/2016 11:00:51 PM vindhyadesai
One of my favourite comfort foods. I make this for a Sunday afternoon with rice and we also eat it for dinner with rotis. The gravy is tangy because of the tomatoes yet creamy because of the butter and cream. Sounds quite rich. But one can even skip adding the butter and cream, they’re totally optional.
Rajma or red kidney beans are originally from Mexico. They use it to make Mexican chilli dishes. Rajma is very popular in North India especially in Jammu and Kashmir which forms a staple part of their food. Rajma is very high in protein. The most important thing to remember while cooking rajma is to soak them for atleast 10-12 hours. I usually soak them for 24 hours to reduce cooking time. You can pressure cook them or boil them in water till done. ... “Rajma Masala”
Tasty and healthy whole wheat pancakes with blueberries and bananas
04/03/2016 3:56:46 PM vindhyadesai
Healthy and packed full of fibre are these whole wheat pancakes. They are light, fluffy, slightly sweet with a golden crisp texture on the outside. Make them for a quick Sunday morning breakfast or brunch and serve them with any kind of fruits or berries you have on hand. But remember, do not miss the bananas. Ripe bananas go really well with whole wheat pancakes.
Try more pancake recipes from FOI:
... “Whole Wheat Pancakes | Pancake Recipes | Eggless Pancakes”
Crunchy groundnut/peanut sweet balls
03/13/2016 5:11:10 PM vindhyadesai
Shenga unde are crunchy groundnut/peanut sweet balls. They are the most commonly made sweet snack in North Karnataka. Fast and very easy to make with just 3 ingredients. They are made of jaggery (palm sugar) and roasted groundnuts. A good snack for kids.
A very famous sweet recipe from North Karnataka and a must have during Sankranti/Pongal.
Try more groundnut recipes from FOI like shenga chikki, shenga barfis. Other Sankranti/Pongal recipes…
... “Shenga Unde | Groundnut ladoo | Ladoo Recipes”
Steamed savoury cakes made of cream of wheat/semolina
03/28/2016 4:23:28 PM vindhyadesai
Rava Idli, claimed to have been invented by MTR (Mavalli Tiffin Room) during World of War II is a savoury breakfast dish popular in South India especially Karnataka. It is made of coarse cream of wheat or semolina, a bunch of chopped coriander, golden fried cashews, raisins & dals.
Rava Idli makes a light yet filling breakfast and very good for digestion since it uses curd/yogurt. Yogurt is added along with a pinch each of baking powder, soda which make the idlis light and fluffy. Serve it with chutney or aloo masala or sambar ... “Rava Idli | Breakfast Recipes | Idli Recipes”