Paper Boat Drinks- Flavoured Buttermilk

Buttermilk is one of the best when it comes to energy, digestion and health. Paper Boat has come up with these interesting yet traditional flavors for buttermilk that is enriched with vitamin D. Available in South spice, Jeera, Pudina and Coriander buttermilk. Thanks for sending in these. 

 #hectorbeverages #paperboat #buttermilkflavours Hector Beverages Pvt Ltd

Gits Wholesome breakfast mixes - Review

Tried all of the Gits Healthy breakfast instant mixes..the idlis were soft and fluffy and all of the breakfast varieties get ready in few minutes as mentioned in the packs. They are perfect for those short of time and variety in breakfast menu. But I found most of them have a slightly sour taste due to the ingredients used to make them instantly, which I personally dont prefer. So depending on your taste buds, you may even like that taste. Thank you Gits for giving me an opportunity to try these instant healthy breakfast mixes.

You can check out their facebook page for more updates.. https://www.facebook.com/gitsfood/ 

+gitsfood 

Paper boat Chikkis... a product review

An amazing new launch from Paper Boat..really crunchy, neat packing and apt to carry around in even in a small bag. At just Rs 5 a pack, it's really worth for a quick and healthy snack. Thanks for sending in these samples. #paperboat#yummychikkis #newlaunch

Gits' new range of wholesome breakfast mixes

Gits has introduced a new range of wholesome breakfast mixes and I got these samples for review..Thanks Gits..will be posting the review soon..You can check out their facebook page for more updates.. https://www.facebook.com/gitsfood/ 

+gitsfood 

Assam 1860 tea review

Few days back I got a mail from Assam 1860 asking, if I would like to try a sample of their tea brand. On confirmation,I got a few sample packs of tea bags and a sample pack of tea powder.

To start with, the packaging was amazing..I loved the way the packs were labelled in a simple yet elegant way. The contrast of black background with striking leaf green colour font was quite attractive. The ziplock cover with tea leaves would definitely ensure freshness till the last spoon.

The tag line " tea as it should be" is so true and acceptable. The taste was quite good compared to what we have been having until now.

The tea gardens of Assam are a blessing for tea lovers. And here this brand is from a single origin and unblended. Since it uses the tea leaves from the family owned tea estate, it eliminates middlemen and also ensures best quality. This results in tasty, fresh and flavourful tea in every cup.

Allowing the tea to boil for some time gives a really strong flavour and we had it with milk and mild sugar. The aroma was quite appealing and tempting.

Overall it was quite a change from the usual tea and would definitely suggest tea lovers to give it a try.

This is not a paid review..For more information please visit the website assam1860.com  

Samba wheat kichadi

Ingredients

1/2 cup samba wheat rava

1/4 cup greengram dal

2 tsp oil

1 tsp mustard seeds

1 tsp bengalgram dal

1 tsp blackgram dal

Few curry leaves

Some peanuts

Chopped carrots, potato, beans and if available peas

Salt to taste

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1 green chilli slit

1/2 tsp garam masala powder

This recipe makes a nice one pot meal and so is cooked directly in a small pressure cooker.

Heat the oil and add mustard seeds with the dal. Add peanuts and when it splutters, add the green chilli and curry leaves. Mix well and add the vegetables. After a minute add the samba wheat rava, dal and mix for a minute. Add 2 cups of water and then turmeric powder, red chilli powder, garam masala powder and salt. Mix well and pressure cook for 2-3 whistles.

Garnish with coriander leaves and serve hot with some thick curds.

Foxtail millet adai

Ingredients

1/4 cup each of greengram dal, bengalgram dal, blackgram dal and redgram dal

1 cup of foxtail millet (thinai in tamil)

Salt to taste

2-3 red chillies

Bit of asafoetida

Few curry leaves

Oil as required

Soak the millet and dal combination seperately for 3-4 hours. Grind the dals to a coarse batter and add the millet with red chillies. Grind again for 2-3 minutes. Add salt, asafoetida and curry leaves. Leave it for sometime to slightly ferment- about 2-3 hours.

Heat tava and pour a big ladle of batter. Spread it to a round not very thick and not very thin. Pour a tsp of oil in the sides and allow it to cook. When it turns slightly brown, flip and cook for a minute.

Serve hot with some avial and curd.

Foxtail millet sakkarai pongal

Foxtail millet is thinai arisi in tamil and kangni in hindi.

Ingredients

1/2 cup foxtail millet

1/4 cup greengram dal

3/4 cup powdered jaggery

3 tbsp ghee

8-10 cashews

Some raisins

1/4 tsp cardamom powder

A pinch of edible camphor (pacchai karpooram in tamil)

Cook the millet and dal with 3 times water. Soak the jaggery in little water and heat till it melts. Filter out any impurities and heat again till it gets sticky consistency. 

Add the cooked millet dal mix and stir well. Add half the ghee and cook on sim for five minutes. Mix in the cardamom powder and edible camphor. In a seperate pan heat the remaining ghee and add the cashews. Once lightly brown add in these cashews to the sakkarai pongal along with the raisins. Mix well and serve hot.

foxtail millet recipe, thinai recipes, healthy alternatives to rice, sweet recipes, healthy indian recipe, healthy desserts with jaggery

Kambu (Bajra/Pearl millet) rava idli

Ingredients

2 cups broken pearl millet

2 cups idli rava

1 cup blackgram dal

Salt to taste

1/2 tbsp pepper

1/2 tbsp cumin seeds

Soak the pearl millet and idli rava with water just enough to dip. Also soak the blackgram dal seperately for 45 minutes.

Grind the dal to a smooth paste with water as required. Add the soaked pearl millet and idli rava. Also add the pepper and cumin seeds and grind it for 2-3 minutes. Mix salt and allow this mix to ferment overnight.

Grease the idli plates with little oil and pour in the batter. Steam for 7-10 minutes and check if the idli is done. 

Serve hot with chutney and sambar. The addition of pepper and cumin seeds makes it taste a bit like Kanchipuram idlis.

** This version has equal portion of idli rava and broken pearl millet. For idlis with just broken pearl millet please refer to my earlier recipe by clicking here.

**The batter needs to be a slightly thinner than usual idli batter ..else the idli would be very dry.

Pudina Sevai

Ingredients

3 cups boiled rice sevai ( Cook with little salt)

1 small bunch of mint leaves

1/2 bunch of coriander leaves

Salt to taste

1 big green chilli

Bit of asafoetida

2 tsp of oil

1 tsp mustard seeds

1 tsp blackgram dal

1 tsp bengalgram dal

Few cashews

Slightly roast the mint leaves in a drop of oil till it shrinks. Cool and grind with coriander leaves, green chillies, salt and asafoetida. Use as little water as possible to grind it.

Heat the remaining oil and add mustard seeds. When it splutters add both the dals and cashew. Let the cashews get roasted and turn golden brown. Now add the mint paste to it and keep cooking on low flame till dry. Finally add the cooked sevai and mix it really gently so that it doesnt break. 

Serve warm with raita of your choice.

Carrot kebab

Ingredients

6 medium carrots grated

1 boiled and mashed potato

3 tbsp gram flour

Salt to taste

1/2 tsp ginger paste

1 tbsp chopped green chilli

Finely chopped coriander leaves

2 tbsp chopped cashew nuts

Oil as required

Mix well all the ingredients except oil to get a soft dough. Roll in small kebab shapes. Heat a tava and spread some oil over it. Place the kebab pieces and cook, turning over a few times so that all sides get cooked. Add few drops of oil as required for cooking. If the pieces are really small, you can insert a toothpick in it so that its easier to turn around while cooking. 

Serve hot with some tomato sauce.

Paper boat- A Product review

Some days back Hector beverages sent in a cute jute bag package with their Paper Boat juices. I received four flavours - Jamun Kala Khatta, Aam panna, Aam ras and Jal Jeera.

Neatly packed individual pouches that are handy and easy to carry was the first thing that impressed me. It would be ideal to take during travel and would be very convenient during summers. The shake and drink directly from the pouch concept is also attractive.

The drinks are priced at Rs 30 per pouch and is quite reasonable considering the fact that they are marketed as juices without any artificial colour, flavour and preservatives. The juices are said to be made from all traditional ingredients from India.

Of the flavours I received Jal Jeera was the best. The flavours of lemon, cumin seeds powder, salt and black pepper make it quite refreshing when chilled. Also it is a good appetizer made from natural ingredients. The tangy and tempting flavour makes it a really good drink.

Mango is the king of fruits and the most enjoyed fruit during summers. The taste of the drink is really good with mango pulp and sugar in the right proportion. The traditional taste would surely be liked by everyone.

Aam Panna known for its heat resistant properties has been provided with the original taste. Made from light green mangoes, the mild spicy flavour can make this drink your all time favourite. Apart from being tasty this drink also looks good due to its refreshing light green colour.

Jamun drink is made from real jamuns and has a slightly tangy taste. It is rich in nutrients and has amazing health benefits too.

Thanks Hector Beverages for an opportunity to try out these amazing flavours from Paper boat.

Read more about their product features and the nutrition aspects of all flavours in their webpage

http://paperboatdrinks.com/

Also, you could follow them on facebook at https://www.facebook.com/paperboatdrinks

Milk Peda

Tried this delicious doodh/milk peda recipe from Vidhus kitchen..it turned out to be perfect and very tasty ..

Ingredients

Milk powder -2 cups

Condensed milk - 1 cup

Bit of cardamom powder

Butter -3 tbsp

Chopped nuts

Mix the condensed milk and milk powder well and heat it in low flame..keep stirring the same until it gets thick. Add the cardamom powder, mix and let it cool for some time. Make pedas and add some chopped nuts in the center. 

A quick and very easy sweet done with very less ingredients.

Chocolate Gulab jamun

Try this new flavour the next time you plan to make Gulab jamun...Whatever the recipe you use for making them, just stuff 2-4 pieces of chocolate chips in the center of the gulab jamun before frying them. The chips melt while frying and adds a nice chocolate flavour to it. 

Fried modaks

Ingredients

2 cups of grated coconut

3/4 cup grated jaggery

Pinch of cardamom powder

1 cup all purpose flour

Pinch of salt

Oil to fry

Mix 2 tsp oil in the flour and add salt. Sprinkle water to get a soft dough and keep covered for 15 minutes.

Heat the jaggery with little water and when it gets to a ball consistency, switch off the gas and add coconut and cardamom powder. Mix well and let it cool for some time. Make small balls of it.

Make balls of the dough, roll them into a small round and place the sweet ball in the center. Cover from all sides and repeat for the rest of the dough and fillings. Fry these modaks on medium flame till golden brown and crisp.

2 minute - 2 ingredient chocolate dosa

Ingredients

Dosa batter

Nutella

Make a moderately soft dosa, spread nutella over it, roll it and cut it into pieces..A yummy and irresistible dessert for all chocolate flavour lovers

Simple Tangy Italian pasta : Guest post by Aashish Sood

 

Guest post by Mr. Aashish Sood of Wandering Thoughts

 

 

Serves 4

 

Ingredients for pasta sauce

4-5 cloves garlic
3 Green chillies, finely chopped
50 grams Amul butter
1 teaspoon thyme
50 ml Del monte olive oil
100 gms finely diced green and yellow capsicum
250 gms finely chopped red onion
100 gms Del monte corn
100 gms Baby corn
100 gms diced mushrooms
200 ml tomato puree
1 can tomatoes
100 gms cream cheese
2 teaspoon Oregano
2 tablespoon Del monte Pasta sauce
Salt to taste

 

Ingredients for garlic bread

2 cloves of garlic, finely crushed
50 gms Amul butter
Bread

 

Ingredients for pasta

300 gms of Del monte pasta of your choice

 

Preparing the sauce

Pour olive oil in the pan. Add onion to the hot oil. After about 2 mins of cooking; add capsicum, green chillies and mushrooms to the onion. After 5 mins of cooking, add puree and canned tomatoes and break them roughly with ladle.

Add pasta sauce, thyme and tablespoon of oregano to the mix. Let it simmer for 10 mins. Once the mix is cooked; add cheese, corn and baby corn to the mixture. Add salt to taste

 

Preparing garlic bread

Add garlic paste to the butter. Slice the loaf diagonally. Coat the butter-garlic mix on two sides of loaf. Heat the loaf on the pan till golden brown.

 

Preparing the pasta

I prefer to use elbow macaroni. Though the recipe works equally well for all varieties be it penne, spaghetti, fusilli, fettuccini etc. No layered pasta though. Pasta takes approx. 15 mins on a boiling water to reach al-dente stage. You can judge when the pasta is done by taking out a piece and biting on it. If it feels firm and soft at the same time and doesn’t taste raw or floury when chewed, it is done.

Add boiled pasta to the simmering mixture and let it cook for about five minutes.

 

Serving

Place the pasta in the center of a bowl. Sprinkle oregano and place garlic bread on side.
Serve piping hot

 

Tips

Time the pasta so that it is taken off the stove just as the sauce is prepared so that you can strain it straight into the pot. Makes the infusion of flavors much more easierIf you have to keep the pasta strained for some time… make sure you cool it as soon as it is taken off the heat so that the pasta doesn’t get overcooked in its own heat. Add the cream cheese towards the end so that it provides a creamy smoothness to the pasta but
doesn’t get cooked too much.

Make sure the ingredients are not cooked too much or else they won’t stand out in the pasta. I personally don’t like olives. But if you don’t mind them, you can put some 6-7 pieces of coarsely chopped pitted Del Monte black olives when adding cheese to the mix

Cookbook review: Quick Fix Indian by Ruta Kahate

Publisher: Andrews McMeel Publishing

This book is the latest by Ruta Kahate who earlier wrote 5 Spices, 50 dishes. All of the recipes mentioned in the book are said to take just 30 minutes to get ready including the time involved for soaking and marinating. She introduces the concept of Quick fix Indian pantry that has ingredients which are used in Indian recipes. The Shortcut shelf segment has 8 recipes for recurring homemade items that can be refrigerated and helps in cooking faster.

 

Read more

Book review: 60 great recipes for your baby by Roma Sharma

 

 

Roma sharma has come up with this interesting e-book titled 60 great recipes for your baby. Most of the first time mothers have tons of queries relating to what food the kid needs to be given after the phase of breast feeding. This ebook would help them give the right kind of food and has also varieties that wouldnt make food boring for the kid.

The book has segments based on the age group of the kid.

Click here to read more about it

Mysore bonda

Ingredients

1 cup all purpose flour (maida)

1/2 cup beaten curd

Salt to taste

Finely chopped green chillies and coriander leaves

1/2 tsp ginger paste

1 tsp sugar

1 tsp crushed pepper

1/2 tsp cumin seeds

1/2 tsp cooking soda

Oil to fry

Mix all the ingredients except oil and cooking soda to get a thick batter. If required add more water as needed.

Heat oil on low flame and when its hot enough to fry, add the cooking soda and mix well. Make small balls of the batter and fry in medium flame till its golden brown all over. It is important to ensure medium flame as the bonda may get brown but stay uncooked if done on high flame.

Serve hot.