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

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


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.

Tuesday, 14 February 2017

Bhapa Doi / Steamed Yougurt / Baked Yogurt

Happy Valentine's Day to all the readers!

How was your day? I know some people might say there should not be any prefixed day for love...Yes true everybody has their own way to show their love.. However, today was our wedding anniversary! Can't believe we have completed eight years of our married life...So the day is definitely special for us..

It was a weekday and my better half  took leave from work! So we went out for lunch ....This time we didn't plan for dinner as everybody will go for dinner and the place will be overcrowded! Next day school and office day, so we enjoyed our lunch...I tried baking a special cake last night for my dear partner but it didn't come out well so I ordered it from a shop which was awesome.. This was a small morning surprise for my better half...

Coming back to today's recipe... Steamed Yogurt or Bhapa Doi is a Bengali classic dessert...Earlier Bhapa doi was prepared by steaming method...In modern days it can also be prepared by baking in oven. I have shared both recipes.. You just need few ingredients and it is an easy method, give it a try! I just love the texture and smoothness of Bhapa doi.. Many people prefer different flavours including mango, strawberry in bhapa doi...I will try them soon...

Bhapa Doi / Baked Yogurt

Hung Curd - 3/4 to 1 cup
Milk - 1/2 or 2/3 cup
Condensed Milk - 200 gms (small can)
Vanilla Essence - 2 to 3 drops (optional)


1. Take a large pan and whisk hung curd & condensed milk together.
2. Next slowly pour the milk and whisk again. Add vanilla essence or cardamom powder (optional).
3. Pour the mixture in bowls. I have used two ramekins and two ceramic bowls.

Steamer Method

4. Cover the mouth of ceramic bowls with aluminium foil. Pour 2 cups water in a steamer and keep inside the steamer.  Steam for 20 to 30 minutes. Check it with a toothpick if it is cooked properly. Allow it cool and put it in the refrigerator for 2 to 3 hours and serve it.


Oven Method

4. Keep the ramekins on a baking tray filled with water. Ramekins should be half immersed. Bake it in a preheated oven for 40 to 45 minutes till the tooth pick comes out clean. Allow it cool and put it in the refrigerator for 2 to 3 hours and serve it.

Thursday, 9 February 2017

Purple Cabbage Stir Fry

Life is colorful and so is your veggies!!

Is that sounds perfect or weird?

According to me the above statement sounds just perfect. Life is full of incidents, accidents, joy, sorrow and lot of emotions. Each emotion has its own colours, isn't it true! As we say are you feeling blue or we also say Monday blues ;). We relate sorrow with black and peace is indicated by white. So I am able to explain one part of this statement. What about the remaining part? Yes I am coming to it.

Veggies are not always green in colour. We know other colour veggies as red tomato and orange carrot! However, there are lot of colourful vegetables apart from red tomato or orange colour carrot.When I was kid that time we have not seen so many colourful vegetables. Nowadays you can name many coloured veggies including red & yellow bell peppers, yellow zucchinis, purple cabbages and many more! Even few years back these veggies were not easily available in top metro cities in India. But the leading retail chain supermakrkets are making them easily available. Sometimes I think if few years back if somebody would have ask me have you seen a purple cabbage, I would have thought him/her mad! :):)...

Today I am sharing a simple recipe of purple cabbage. It is a stir fry recipe with very less spice. You can have this stir fry either with rice or roti.

Purple Cabbage Stir Fry


Purple Cabbage - 1 (around 300 gms), sliced
Turmeric Powder - 1/4 teaspoon
Red Chilli Powder - 1/2 teaspoon
Cumin Seeds - 1/2 teaspoon
Onion - 1 medium, chopped
Refined Oil - 3 to 4 tablespoon
Sesame Seeds - 1/2 teaspoon
Salt to taste


1. Soak the sliced or chopped cabbage in water for 5 minutes and later drain the water.
2. Heat oil in a pan and add cumin seeds.
3. Once they start making sounds, add chopped onions and fry till they are translucent.
4. Now add slice purple cabbage and cook under medium flame. Keep on stirring.
5. Add salt, turmeric powder and red chilli powder. Mix them well and cover the pan for few minutes.
6. I have not added water and after sometime the cabbage became soft. Sprinkle some sesame seeds and mix well. Switch off the gas now.