New Dimensions

At both school and college, I used to run away from anything that did not involve dance. Things really changed when I joined Hitachi Consulting about 2 years back. There is just so much space available for the employees to shine through and make their contribution seen.

Over these two years I have compered events, dressed people up and myself for themes, made a photo booth for annual day, gave my first speech on food, organized team outings, addressed as many as 500 students, learnt nail art, took a session for teen connect, new hair styling etc.

To be very frank I am really enjoying exploring so many dimensions. :)

Photo booth background

Photo booth background

Call outs for photo booth

Call outs for photo booth

Nail art competition

Nail art competition

Foodie talk

Foodie talk

537354_10151675850346324_636045288_n

Halloween

Tribals

Tribals

Hawaiian Theme

Hawaiian Theme

Around the world inspired rangoli (This is what you get when you have guys on your team ;) )

Around the world inspired rangoli (This is what you get when you have guys on your team ;) )

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Posted in work diary | Tagged , , | Leave a comment

All Good things Brownie

Who does not love all things good altogether in ONE brownie???

Such is my kit kat, snickers and bournville brownie. I made this for a lunch sometime back and people still remember the taste :)

You shall need:

10 tbsp… Butter (melted)

3/4 cup…. Brown sugar

1/2 cup… White sugar

1/2 cup + 2 tbps… cocoa powder

½ teaspoon… salt

1 teaspoon…. vanilla essence

1 tbsp… Instant coffee powder mixed in 2 tbsp hot water

2 eggs, slightly beaten

½ cup all-purpose flour

1-1/2 cup… your fav candy chopped up. (I used mini snickers, kit kat and few squares of bournville)

Method:

  •  Tip all the ingredients in a bowl and mix well (except the candy)
  • Pre heat oven to 180C.
  • Line a try with grease proof paper and pour the batter.
  • Scatter the candy around and bake it for 20-25 min or until the toothpick inserted in the center comes out clean.
  • Let it cool completely and cut in squares and serve with love.

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Cheers,

Pallavi

Posted in Cake, Children Friendly, How to, sweets, Tea time | Tagged , , , , , | 3 Comments

Oats Idli with pearl onion chutney

I am watching what goes in my mouth these days. :) It is funny how smallest of things make such a huge impact. I still shudder at the mention of oats but I have started to enjoy making different things with them.

Today morning I had a clear idea that I cant eat anymore daliya :| Phew… Thus began the search for the oats breakfast recipes.

For the Idli-

You shall need: [Makes about 15 medium size idli]

1 cup… Rolled Oats (I used Saffola)

4 tbsp… Oat Bran (I used Bagrry’s)

2 tbsp… Rava (Can be totally skipped too. I was skeptical about the Idli hence added some)

1 cup… chopped spinach

1 tbsp… black sesame seeds

1 tsp… mustard seeds

2-3… green chillies (chopped)

salt to taste

1.5 tsp… fruit salt

Oil for tempering

water

Method:

  • In a mixer, add the oats and crush them to a fine powder.
  • Tip it all in a bowl.
  • To this, add the bran and rava and salt.
  • Mix them all well.
  • Add the spinach and mix it through.
  • Add little water at a time and make a batter with medium body for idli.
  • The dry ingredients shall soak up the liquid hence you might need to add a little if there is gap between the steaming and mixing.
  • Heat about 1/1 tbsp oil and add mustard seeds, sesame and green chillies to it.
  • Once the seeds and chilly crackle, add it to the idli batter and mix well.
  • Oil the idli moulds and keep the steamer prepared.
  • Add the fruit salt to the batter and quickly pour a fair qty  in the moulds.
  • Steam until the batter is fully cooked and a skewer inserted in the center comes out clean.
  • It will take about 12-15 min or so, depending on your idli size.
  • Once done, take them out.

photo 1 (3)

For the Chutney:

You shall need-

200 gms… pearl onions/sambhar onions peeled and washed

4-5… dry red chillies

a pinch of asafotida

1 tbsp… oil

two sprigs of curry leaves

salt to taste

1.5 tsp… tamarind paste

1 tsp… urad dal

Method:

  • In a small pan, heat 1/2 tbsp oil and add the red chillies.
  • Once they change color slightly, add the onions and cook them until they are slightly golden.
  • Add the salt and tamarind paste.
  • Let it cool off a little before adding it to the mixie jar.
  • I like a little texture to this chutney so I let it be a little grainy. You may pulse it to the max and make a smooth paste if you want. Please dont add any water. You may add more oil if the mix is too dry.
  • Tip it in a bowl and let it stand for a few min.
  • Now we need a tempering for the chutney.
  • Heat 1/2 tbsp oil and add asafoetida to it.
  • Once it cooks off, add the urad dal and curry leaves.
  • When the dal is golden in color, take it off the heat and add the tempering to the chutney.
  • Mix well and serve with love.

photo 3 (2)

 

 

 

Posted in Breakfast, Eggless, healthy cooking, new use, Vegetarian | Tagged , , , , , , , , , , , , , | 4 Comments

Kempegowda Airport- A Long Drive meets great Food

Every wondered if those long drives could take you to a destination that has great food? Won’t that be an ideal scenario?

Kempegowda International Airport, Bangalore welcomes you to one of the safest, quick and “a-meal-for-all-budgets” destination.

Airports have a heart and soul because of the emotions it witnesses day in and day out. The mother who is waiting for the sin to arrive, the brother who is waving good bye, the hardworking father who has returned to the motherland after so many years…. and so many more. It thus becomes imperative to keep the pace of the terminal in check. When one arrives at the Bangalore Airport, there are no loud signs for these eating joints that bombard you in the face. All they have is neat, aesthetically arranged signage, huge National flag in the background and carefully screened menu.

I was invited for a food bloggers table event a couple of days back. I was very thrilled to meet a few familiar faces and a new ones too. A bloggers table that is well managed has few key components:

  • It is interactive.
  • People who matter are there to talk about things they have done with so much love and hard work.
  • A PR agency who is not nagging you to do publicity stuff.
  • Right questions at the right time. :)

Oh well coming back to the airport, the layout is clean and distinct. The aim is to make the outside section of the terminals as fluid as possible. That shall clearly explain why Hatti Kapi, Chai Point are in the center; Maiyas, Subway and cafe Noir towards the Departure and Kati Zone at the Arrival side.

The strategic need of these eateries placement is based on the emotion that they can cater to. One last chow chow bath, one last lazy continental fare, quick grub before I leave for city, chai like home and affordable filter coffee.

Whats in it for people who are not arriving from or departing to a place? Well, I have my points to prove why Kempegowda Airport should be on the culinary Map:

  • It is extremely safe.
  • It is at a distance that one can definitely quantify as a long drive.
  • The Selection of the food is HUGE.
  • Last but not the least, it has Cafe Noir. Period :) (I am biased that way)

So you might ask, all this build up sounds good but what about the food options and the taste thereof? Worry not mate, here is your one stop reckoner for all the options that you can explore.

I shall start off from Left to the right:

cafenoir_210x150

Ambiance: Minimalist casual **** 4/5

Location: Extreme Left (When you are walking in toward to the terminals)

Food Type: Continental/French

USP: All day long affordable luxury.

Value of Money: **** 4/5

Variety: Soups, Quiches, Salads, Pastas, Breads, Burgers, non alcoholic drinks, Meats. Excellent array of french pastry from Croissants to eclairs, from Tarte Tatin to Opera and not to forget all these comes along with the specials of the day. :)

Taste:  I tried the Pesto Pasta with Penne. It was creany, light and fragrant. All in all it sealed the deal. **** 4/5

For dessert I tried the Chocolate Mousse with Pear/Apple Verrine and RicheLieu. For the love of God you must ust try the RicheLieu. It had a beautiful Almond shortcrust with gorgeous creamy filling and topped with fruits. The mousse was topped with beautiful crumble and the granny smith apples-chocolate combination is to die for. ***** 5/5

Specials: All day breakfast menu and desserts. They do take away’s also.

Price for two: 1000 (without alcohol)

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MaiyasLogo

Ambiance: No Frill and Demand Meets supply *** 3/5

Location: In Front of Departure Terminal 3-4

Food Type: South Indian

USP: 100% vegetarian.

Value of Money: **** 4/5

Variety: Breakfast Menu: Khara bhat, chow chow bhat, Pongal, Idli, Vada, Dosa, Utthapam ans so.

Taste:  I tried the chow chow bhat, the traditional breakfast for South India. The Upma was extremely flavorful and had a warmth to it. The masala which was added to it was making it soulful and gave it a good depth. The sweet pongal was gorgeous with the right amount of sweetness. **** 4/5

Specials: All day100 % vegetarian fare. They do take away’s also.

Price for two: 250/-

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Logo - Subway

Ambiance: Minimalist casual take away *** 3/5

Location: In Front of departure gates 5-6

Food Type: Salad, Subs and cookies.

USP: Fresh baked bread. Clearly segregated veg and non veg sections. Even employees have specific badges to indicate the section they work on.

Value of Money: *** 3/5

Variety: Salads, Foot long, Subs, choice of breads, sauces, beverages and fillings

Taste:  I sampled the new chatpata chana sub sometime back (not at the airport). It has a beautiful crunchy patty with the usual suspects which go in my sandwich- Honey mustard, south west and chilly sauces. ***1/2    3.5/5

Specials: Four new Vegetarian subs.

Price for two: 500

404003-chai-point-koramangala

Ambiance: Minimalist *** 3/5

Location: Center of the terminal

Food Type: Teas

USP: Homemade tea taste

Value of Money: **** 4/5

Variety: Dum, Masala, Lemon, Ginger, Classic, Kashmiri, Green Sword, Black Pearl- warm teas. A variety of Ice teas- Lemon, apply, pomegranate, Ginger lemon, cranberry, peach and lychee.

Taste: Since my husband travels a LOT, he misses tea like crazy. Thanks to the Chai point at the airport, his ginger tea is sorted. Since I am not a tea drinker, I asked him to rate it, he said he would happy give it a **** 4/5

Specials: Chai Flask. It can hold upto 10 tea cups. One needs to download the app and order the number the cups needed. It is ready to be taken away in 30 min. They also give you the tea cups to go with it. The tea shall stay warm for upto 2-3 hours.

Price for two: 100/-

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ordDeliverMediaAmbiance: Minimalist *** 3/5

Location: Center of the terminal

Food Type: Coffee with Iyengar Bakery biscuits

USP: Affordable Filter Coffee

Value of Money: ***** 5/5

Variety:Coffee, Pot coffee, Cold coffee, biscuit, fresh ground coffee to buy and maddur vada

Taste: The excellent frothy and perfectly sweetened coffee. **** 4/5

Specials: The differently abled are given an equal employable opportunity. The price of the coffee here is Rs 15, which is lower than even what I get at my office. :)

Price for two: 50/-

10486951_10152055649231324_314956479160796030_n

kaati zone logoAmbiance: Minimalist *** 3/5

Location: Towards the taxi boarding point

Food Type: Rolls on the go.

USP: Affordable Filter Coffee

Value of Money: *** 3/5

Variety:Batata vada, corn-peas, paneer, meats etc

Taste: New flavors for fillings makes it an overall a decent option while you are on the go.

Specials: You my preorder the rolls/combos by calling on 080-69657771/2 :)

Price for two: 350-400/-

For any feedback or queries please mail feedback@bialairport.com

All Complaints/Grievances/Compliments/Suggestions may please be sent to :

(a) Contact Person (Nodal Officer) – Terminal Manager : terminalmanager@bialairport.com

(b) Point of Escalation (Appellate Authority) – GM-Aviation Stakeholder & Quality Management : srinivas@bialairport.com

—–

There was also a news byte that I gave for TV9. Here is the link. Oh and I am on the still of the video too :D

 

Posted in Ramblings, Restaurant Review | Tagged , , , , , | 3 Comments

Eggless vanilla Sheet Cake

We keep having pot lucks at work and trust me they keep our morale so high :) Most of the people have reservations about the eggs in baked goods. Hence I mostly stick to eggless versions as often as I can.

You shall need:

1.5 cup… All purpose flour

1 cup… White granulated sugar

1 tsp…Baking soda

1 tsp… Salt

1.5 tsp… baking powder

1 tsp… Vanilla essence

1/2 cup… melted butter

3/4 cup… Buttermilk (Add 1/2 tbsp vinegar to milk and let it stand for 5-10 min)

For Topping:

1/2 cup… chocolate shards (thinly sliced)

1/3 cup.. Almonds (chopped)

Method:

  • Sift the dry ingredients in a bowl and keep aside.
  • In another bowl, mix all the wet ingredients.
  • Make a well in the center of dry ingredients and add the wet half at a time.
  • Mix slowly until well incorporated.
  • Pour in a lined pan.
  • Sprinkle the chocolate and almonds on top lightly.
  • Bake in a pre heated oven at 180C for 25 min or until the skewer inserted in the middle comes out clean.
  • Serve with love.

10348446_10152039553486324_374188880843365253_n

photo 1 (2) photo 2 (2)

Cheers,

Pallavi

Posted in Dessert, Eggless, snack, sweets, Tea time, Vegetarian | Tagged , , , , , | 1 Comment

Quick pasta for Dinner

I am fan of easy to put together ingredients. They save the time and effort on the workdays without using too much brain.

All you shall need as an extra for this is Sun-dried tomatoes (I made mine at home, recipe to follow soon)

You shall need:

One cup… Boiled Al dente pasta of your choice (I have used the bambino  shell shape pasta)

5-6 tbsp…. water in which the pasta was boiled.

1/2 tbsp… Oil

Salt and pepper

3 tbsp… tomato paste (Really thick tomato puree, I use a fine mesh to strain the water of the puree and then use the thick portion)

1 tbsp…. cream/malai

Herbs of your choice, I added oregano.

Few sprigs of coriander

Cheese (If you please)

Method:

  • In a pan, heat oil and add the tomato puree.
  • Cook it for a few min.
  • Now add the Pasta and the water.
  • Season it well, to taste.
  • Add the herbs.
  • Finish off with the cream.
  • Mix it well to incorporate it all.
  • Towards the wee end of the cooking process, add the sundried tomotoes (Cut in smaller pieces if they are too big) and coriander.
  • You can also put some garlic bread on the side.
  • Serve with love.

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Cheers,

Pallavi

 

Posted in brunch, Children Friendly, Dessert, Eggless, How to, Lunch, Main course, Vegetarian | Tagged , , , , , | 1 Comment

My Cafe, my Way

After a long time I m writing for a theme that resonated with my ideology :) Indiblogger in association with Borosil wants us to write about a prefect meal without any pictures. I seriously am not good with pictures and I have accepted the fact graciously. But I know I can talk about food like forever :) Let me take you on my food  journey, I hope we reach the prefect meal destination.

It was a long summer day, the heat and exhaustion drained the human race of all the joy and energy. Well it was not all that bad ;) I just wanted a dramatic statement.

So, I believe the perfect meal can be a Brunch for me ALWAYS. I really enjoy brunches. The gorgeous quiches, sambals, salads, burgers, multi-cultural entrees… Oh Boy I can imagine all of that already :)

Assuming I have a cafe and today is my first day in business, I shall serve these glorious things as a “service at your table with a fixed menu and BYOB” style-

Soup: (Served in the Baby Gourmet Bowls)

  • French Onion Soup
  • Black Gram and Lamb Shorba

Salads: (Served on gorgeous English Summer plates)

  • Smoked Cheese and Rocket salad with Pine nut and basil vinaigrette (v)
  • Honey sesame Grilled Figs with feta and walnuts served on a bed of micro greens/watercress.

Appetizers: (Served in a the mini plate set)

  • Grilled Eggplant/Mushroom/Cottage cheese canape
  • Steamed Scallops
  • Caujn spiced vegetables/chicken

Frittata: (Served on gorgeous English Summer plates)

  • Five Pepper Frittata
  • Asparagus and Mushroom Frittata
  • Spinach and Sausage Frittata

Burgers: (Served with slaw and home style fries)

  • Black bean patty burger
  • Mexican spice burger (Veg/Chicken)
  • Veggie overload burger
  • Grilled cheese sandwich burger with Any of the patty above served with spicy mayo

Beverage: (Served in the Vision Jug set)

  • Mint and ginger lemonade
  • In house ice tea- Lemon and mint
  • Cucumber and Watermelon cooler
  • Tempered Buttermilk

Sweet Eats:

  • Chocolate Pear Tart
  • Jelly with fresh Fruit
  • Custard tart
  • Lemon Pie

Would you like to come to my cafe? :)

Love,

Pallavi

Posted in Indiblogger, Menu | Tagged , , , , | 2 Comments

Royce India @JWMarriottBLR @RoyceIndia #chocperience

My first reaction to the invite was “Let me google the brand- Royce” the more i read about it, the more the chocolate invited me. I landed on this newspaper article as well. I did raise a brow but my recent trip to towness was all organic and imported, all I did was a SIGH!!

On reaching the venue, JW Marriot, I was ushered to Bengaluru Baking Company. The wide, open welcoming space was a treat. After delicately picking the wine glass, I landed in heaven.

There was an assortment of chocolate available on a round table with a neat bowl to keep the wrappers in.

Let me list down them all and my comments about each:

  • Potato Chip Chocolate- Storage Temperature: Below 25°C | Shelf Life: 1 month | Content: 190g {I absolutely LOVED this one. Topped my chart for the day}

original_m

  • Chocolate wafer: Storage Temperature: Below 25°C | Shelf Life: 3 months |Content: 12pcs (This one didn’t catch my fancy much as I am not a fan of wafer chocolate. However the nutty bar was a hit among others who were present}
Source: Royce Website

Source: Royce Website

  • Nama Chocolate Ghana Bitter: Storage Temperature: 10°C or below | Shelf Life: 1 month | Content: 20pcs (190g) {This was my second favorite among the lot. The delicate pieces of chocolate were melt in the mouth.}
Source: Royce Website

Source: Royce Website

  • Nama Chocolate Ecuador sweet: Storage Temperature: 10°C or below | Shelf Life: 1 month | Content: 20pcs (190g) { A little sweet for my palette but it had a clean cacao finish as an after taste}
Source: Royce Website

Source: Royce Website

  • Nama Chocolate Mild Cocoa:  10°C or below | Shelf Life: 1 month | Content: 20pcs (190g) {Unfortunately I didnt get to taste this one as it was over. That definately says a lot :) Must have been a charmer}
Source: Royce Website

Source: Royce Website

  • Chocolate Education Set- It was a lovely box with information about the Royce chocolates (It was all in Japanese)
  • Royce Pure chocolate- Creamy Milk and White: Cacao 37% & 37%Storage | Temperature: Below 25°C  | Shelf Life: 3 months | Content: 40pcs (20pcs each) {I am a sucker for white chocolate too, apart from the bitter, oh Good Lord I was in paradise. The milky white chocolate circles of goodness were impeccable and full bodied}
Source: Royce Website

Source: Royce Website

  • Royce Pure chocolate- Sweet and Classic Milk : Cacao 56% & 43%Storage | Temperature: Below 25°C | Shelf Life: 3 months | Content: 40pcs (20pcs each)
Source: Royce Website

Source: Royce Website

  • Royce Pure chocolate- Ghana Sweet and Venezuela Bitter: Cacao 60% & 69%Storage |Temperature: Below 25°C | Shelf Life: 3 months | Content: 40pcs (20pcs each) {The first thing that came to my mind when I tasted the Venezuela was, Oh I want to make a gorgeous mousse with this one :D The combo box is a bitter sweet harmony}
Source: Royce Website

Source: Royce Website

  • Criollo Chocolate- Bitter: Cacao 65%Storage | Temperature: Below 25°C | Shelf Life: 3 months | Content: 24pcs {Criollo are rare cocoa beans and Royce has a couple of variety to offer.- Butter and Sweet}
Source: Royce Website

Source: Royce Website

  • Criollo Chocolate- Sweet: Cacao 52%Storage |Temperature: Below 25°C | Shelf Life: 3 months | Content: 24pcs
Source: Royce Website

Source: Royce Website

  • Baton Cookies- hazelnut and cacoa nibs: Storage Temperature: Below 25°C | Shelf Life: 3 months | Content: 25pcs {The cacoa nibs were the winner for me, the batons were of a well made shortbread consistency}
Source: Royce Website

Source: Royce Website

  • Baton Cookies- Coconut:  Storage Temperature: Below 25°C | Shelf Life: 3 months | Content: 25pcs  {Naah not a fan of coconut in chocolate, excused myself politely}
Source: Royce Website

Source: Royce Website

  • Nutty Bar chocolate: Storage Temperature: Below 25°C | Shelf Life: 3 months | Content: 18pcs {These gorgeous bars were full of macadamia, almonds, pecans and rice crisps. The kiddo invitees could not stay away from these. I thoroughly enjoyed myself too}
Source: Royce Website

Source: Royce Website

Apart from this I got to interact with Chef Jolly, who jokingly pointed out that he always thought that Royce chocolates were the Rolls Royce of all the chocolates. Well in a way I would say he was kinda right. When the average price is on the higher side, one might believe him to be true.

He also mentioned that how the proprietor of the Chocolate giant, was at first exporting chocolate making machines to Belgium. Later they started making their own version of chocolates. It was a story of rising above and doing that extra bit.

Chef Jolly lives upto his name and was extremely cordial and welcoming.

What also caught my fancy was the way the delicate chocolates were packed. The Nama especially come with a dry ice bag that maintain the temperature till the time the customer puts them in the fridge/ at a cooler place.

The evening was complete with wine, Chicken on Skewers and Vegetarian Tempura bites. My only complain shall be for the food that was ice cold. Royce made up for the lags in more ways than possible.

Price: Avg 800

Rating: 4.5/5 (Only for the chocolate and wine)

Where: JW Marriott Bangalore, Bengaluru Baking Company

24/1, Vittal Mallya Rd, Ashok Nagar,, Bangalore, Karnataka 560001

Website: www.e-royce.com

Cheers,

Pallavi

Posted in Dessert, Product Reviews, Restaurant Review | Tagged , , , , , , , , , | Leave a comment

Gluten Free Dessert Pizza

After a long time, I cooked for a challenge where there was secret ingredient swap between a pair. Priya made this beautiful group pf like minded individuals and called it  Shhhh Cooking Secretly Challenge.

I am paired with Anitha for this month. She gave me Oats and Mangoes to cook with. To be frank I had never cooked with oats and I hate their taste anyway. What better way than to make it work in a dessert and even better, a dessert pizza. :)

You shall need:

For the base-

2.5 cup… classic rolled oats

3/4 cup… Castor Sugar

2 tbsp… Olive oil/melted butter

1 tsp… dry active yeast dissolved in 4 tbsp warm water with a pinch of sugar

1 tsp.. Salt

1/4 cup…. warm milk

For the topping-

100 gms… cream cheese

50 gms… butter

1 cup… icing sugar

1… mango (peeled and cut in slices)

1 tbsp… butter

A pinch of freshly ground nutmeg

Method:

For the base-

  • In a processor/mixer, add the 2 and a 1/4 cup oats with the sugar and whiz until it has a powder consistency.
  • Tip it in a bowl.
  • Add the yeast, oil/butter, salt and mix well.
  • Add the milk, a tbsp at a time and mix it well.
  • The dough shall not be very cohesive like that with the all purpose flour.
  • Butter a baking tray properly and spread the base mix evenly.
  • Bake in a pre heated 180C oven for 15 min or until baked and nice golden brown
  • Keep aside to cool

For the Topping-

  • In a non stick pan, heat butter.
  • Add the mangoes and a tbsp of sugar.
  • Let them caramelize well.
  • Now add the nutmeg and let it cool down to room temperature.
  • In a medium bowl, add the cheese, butter and cream well.
  • Add the icing sugar and mix until well incorporated.

To Assemble-

  • Once the base is cooled perfectly, put a thin layer of the cream cheese mix on top
  • Now add the mango strips as you please.

To note-

  • I didn’t take the base out of the tray. It was served from the tray itself.

10462577_10152027725891324_3114105549938296031_n 10408785_10152027725826324_5295254606806291037_n

Serve with love.

Cheers,

Pallavi

 

 

Posted in Cooking Challenge, Dessert, Eggless, How to, Menu, new use, sweets, Tea time, Vegetarian | Tagged , , , , , , | 2 Comments

Vegetable Layer Rice

Oh I am so proud of what I churned out today for lunch :) We are having a pot luck and I offered to make the main.

This “layer rice” is also notoriously called Vegetable Biryani. However I would like to keep it the way it is ;) Layer Rice.

You shall need: (Serves 4)

For the rice-

600 gms… Basmati Rice (Soak for 30min)

3… Bay leaves

2 tsp… shahi jeera

4…. Green cardamoms

5… peppercorns

Boiling water

2 tbsp… ghee

For the vegetables-

1 cup… cauliflower florets

3 tbsp… Oil

3-4… cubed potatoes

1/2 cup… peas

1/2 cup… cubed carrots (I didn’t add, as I didn’t have any)

1 tbsp… Kasuri Methi

3-4.. green chillies

1 tbsp… dried mint or 2 sprigs fresh mint leaves

2 tsp… Shahi jeera

3-4… green cardamoms

2-3… black cardamoms

2… bay leaves

For the Marinade-

1.5 cup… Curd (a little sour is good)

2 tbsp… Almond-Khus Khus seeds paste (Make it with a few tbsp of curd)

2 tbsp… kasuri methi

2 tsp… garam masala

Salt

Red chilly powder

1 tsp… Turmeric powder

For Assembling-

Browned Onion slices (fried)

2 tbsp… Ghee

10-12 strands of Saffron soaked in warm water

Method:

  • To the boiling water, add the bay leaves, pepper corns, shahi jeera, ghee and cardamoms.
  • Add the rice and salt. Let it cook for 15-17 min or until they are a little short of being fully cooked.
  • Drain it in a colander and keep aside.
  • In a wok, heat the oil. Add jeera, cardamoms and bay leaves.
  • Add the vegetables and methi with little water.
  • Cover and cook the veggies until they still have a bite. We dont want them to be over done.
  • In the curd, mix the spices, some fried onion and the almond khus khus paste.
  • Mix the curd with the veggies that are still warm.
  • Let it sit for about 10-12 min.
  • In a microwave safe bowl, add a layer of half the rice and put a sprinkle of garam masala, saffron, ghee and some brown onions.
  • Layer the veggies on top of this.
  • Now cover them with the remaining rice and add the ghee, saffron, garam masala and onions.
  • Before serving, put it in the lowest temperature setting of the microwave to heat everything through.
  • Serve with raita and salan.

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Cheers

Pallavi

Posted in brunch, Curd, Curry, Dinner, Eggless, Lunch, Main course, Menu, Rice, Vegetarian | Tagged , , , , | 1 Comment