Wednesday, 22 February 2017

Scrambled Egg Pulao /Egg Bhurji Pulao

One pot meals are really good these days. I feel instead of eating outside if you prepare something quickly at home is always going to be healthy. So when I work late night and can't manage to get up early morning that time I prefer to prepare some one pot meals. Here are some one pot meals which you can try:

Broccoli Rice
Paneer Pulao
Egg Paneer Fried Rice
Peas Pulao
Lemon Rice

Here is another one today I am sharing with you all. Scrambled Egg Pulao is an easy recipe. People may thing this is kind of egg fried rice but let me tell you this scrambled egg pulao has a distinct taste. This is a very good menu for kids lunch box. If you are searching a different but easy egg recipe then this one is perfect! Try it and share your feedback with me please...


Scrambled Egg Pulao /Egg Bhurji Pulao

Ingredients

Rice - 11/2 cup
Eggs - 2
Onion - 1 large, finely chopped
Turmeric Powder - 1/2 teaspoon
Tomato - 1 small, chopped
Ginger Paste - 1 teaspoon
Coriander Powder - 1 teaspoon
Cumin Powder - 1/2 teaspoon
Garam Masala Powder - 1/2 teaspoon
Salt to taste
Refined Oil - 4 to 5 tablespoon
Ghee - 1 tablespoon
Cinnamon Stick - 1 inch
Cardamom - 2
Clove - 2
Bay Leaf - 1

Procedure

1. Wash and soak the rice for 20 minutes and later drain the water.
2. Heat 2 tablespoon oil in a pan. Beat the eggs in a bowl with salt and add in the pan. Stir it vigorously to make scramble and keep aside.
3. Now heat remaining oil in a wok and add bay leaf and whole garam masalas including cinnamon stick, clove and cardamom.
4. Next ad chopped onions and fry till they are translucent.
5. After that add ginger paste and cook well.
6. Add all the dry spices (except garam masala powder) including turmeric powder, cumin powder, coriander powder and mix well.
7. Now add chopped tomatoes and cook until the raw smell is gone.
8. Finally add garam masala powder and add rice. Mix well.
9. Add water as required. Normally 2 cups water for each cup of rice is required. It may depend on the quality of rice.
10. Cover it with a lid and wait till the rice cooks and bubble arrive on the top creating holes on the rice. At this time water in the pan should be dried up completely. Serve hot.



Monday, 20 February 2017

Banana Milkshake

Our little daughter is a foodie...She keeps her demand list (read food list) in front of me every alternative day! I like the way she represents it.. It's not like she will directly ask 'I want to eat this' but she will say 'Mumma you haven't prepare that dish for long time, can we have it tonight?' If a little angel tells this can I say no to her?



So one day me and daughter went to buy vegetables as we normally go during our evening walk. Suddenly she said I am craving for a glass full of milkshake ! I was surprised to listen this. Why all of a sudden a 5 year old girl is telling this! Then after sometime I realized there is a juice shop next to the vegetable shop. So that evening she relished a glass full of Banana Milkshake and instructed me to buy some bananas to prepare Banana Milkshake for the next day. So to day I am sharing the recipe of simple banana milkshake.This is a milkshake without ice cream. Learn here how to prepare banana milkshake at home.

Banana Milkshake/Banana Milkshake without Ice cream

Ingredients

Banana (Robust) - 1
Milk - 11/2 cup
Sugar as per taste (I added 11/2 teaspoon)


Procedure

1. Peel the banana and chopped them. Take the banana pieces in a blender and add 1/2 cup milk and make a smooth paste.
2. After that add sugar and remaining milk. Blend again and pour in a tall glass.



Tips: You can also add a scoop of vanilla ice cream and blend again to make the milkshake creamy and cold.

Friday, 17 February 2017

Jeera Rice

Rice is a staple food in many Asian countries including India, China, Japan and many others. Rice plays a versatile role in our food menu and using rice we prepare starter to dessert! Today I am sharing a popular rice recipe which we often order at restaurant. I am talking about Jeera Rice. This is a classic example how spice can make your daily rice more exotic and flavourful. I think this is the reason Indian cooking is famous for the spices used in it. Do you agree?


Recently I bought a rice cooker for my kitchen. Yes I am a bit fond of kitchen appliances though I like the traditional methods as well. However, sometimes I feel wherever possible we can take the help of gadgets to make life more simpler. Coming back to the recipe-- I have used rice cooker to prepare Jeera Rice however you can prepare on stove top also.

Jeera Rice
Ingredients

Basmati Rice - 2 cups
Cumin Seeds/Jeera - 11/2 to 2 teaspoon
Salt to taste
Ghee - 2 tablespoon
Cinnamon Stick - 1 inch
Clove - 2
Cardamom - 1

Procedure

1. Clean and soak the rice for 20 minutes and later drain the water.
2. Now heat a large pan and add ghee.
3. Next add cinnamon stick, cardamom and clove into the ghee. Add jeera and wait foe them to crackle and change the colour into dark brown.
4. Finally add rice into the pan and coat properly with ghee.

Rice Cooker Method (Electric)

5. Now add the rice along with spices into the rice cooker pot and add water as required. I have added 2 cups water for each cup of rice.  Add salt at this time. Cover it with lid and switch on the plug and put on Cook function. Once it is cooked the Cook function automatically goes up to the warm function. Then switch off it and serve hot.

Stove Top Method

5. Add water as required. Normally 2 to 21/2 cup of water is enough for 1 cup of rice. Add salt at this time.  Cover it with a lid and wait till the rice cooks and bubble arrive on the top creating holes on the rice. At this time water in the pan should be dried up completely. Serve hot with your favourite side dish.