juicer, Kitchen appliances, One Touch dry and wet grinder, Recpie

Beat the Heat with Summer Foods

summer foods

We’ve been condoning the summer for more than a week already when March melts its way into April the temperature is at its peak. Apparently, this is the time you take advantage of the kitchen of the sunshine and good times.

Try some easy, breezy recipes to make use of the best seasonal fruits,vegetables & herbs. During this season indigestion is common, and we will find our appetite diminishing. So keep it simple, keep it light.

Keep it Cool

Swap to foods that help you cool down and hydrate you during the summer months. Try adding any of these to your daily foods :

  • Cucumber, tulsi, tender coconut, pineapples, watermelon, sprouts, lemon, coriander, mint leaves
  • Also include olives, tomatoes, dal
  • You can also use a lot of yogurt(curd) which helps bring a light and refreshing element to your dish
  • Eat a lot of steamed food like idli, aapam, puttu, etc

Knock-out Recipes

To help you innovate all of these here’s a purveyor of simple Indian recipes to beat the summer.

1. Coconut sorbet

Ingredients :

  • Tender coconut pulp – 1/2 cup
  • Tender coconut water – 1 cup
  • Sugar – 1/4 cup
  • Lemon juice (optional) – 1 Tbsp

Method :

1.To a mixer jar empty tender coconut pulp

2. Grind it adding coconut water, sugar and lemon juice until the mixture turns smooth.

3. Transfer the mixture to a flat box and freeze for 3 hours

4. Take it out every 1 hour and grind it smoothly. Repeat this for 5 times minimum for a soft sorbet.

5. Then again freeze overnight and scoop and serve it the next day.

2. Tomato Raita (side dish)

Ingredients :

  • Curd, chilled – 1 cup
  • Tomato, finely chopped – ½ cup ( 1 nos.)
  • Mint & coriander leaves, chopped – as required
  • Green chili, finely chopped – 1 nos.
  • Cumin / jeera powder, roasted – ½ tsp
  • Black salt or regular salt – as required

Method :

1. Whisk the fresh chilled curd till smooth

2. Add the finely chopped tomatoes, mint & coriander leaves, chopped green chilies, roasted cumin powder and season with black salt as per taste

3. Mix them well and serve immediately

3. Cucumber Chiller

Ingredients :

  • Ginger, peeled and chopped – 1 inch
  • Cucumber, peeled and chopped – 1 nos.
  • Water – 1/2 glass
  • Ice – as required
  • Lemon wheels, for garnish
  • Cucumber wheels, for garnish

Method :

1. In a juicer, blend ginger, cucumber and 1/2 cup of cold water

2. Strain the puree through a mesh sieve

3. Fill glasses with ice and blended juice. Top with lemon and cucumber wheels

Enjoy the summer with sun-kissed vegetables and colourful fruits. Make sure to eat light and early. Include a lot of vegetables, fruits pulses or fish.

Chill out with these tasty recipes, and enjoy the season.

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Kitchen appliances, Recpie, Uncategorized

5 Tempting Non-rice Recipes you can Make in Electric Rice Cooker

5 tempting recipes

Your rice cooker has secret talents! Rice cooker isn’t a unitasker but a superhero who can cook a wide variety of foods. Here are a few exciting recipes that might convince you to invest in an Electric rice cooker.

An electric rice cooker uses moisture to cook food, whereby it traps the flavors in the pot. Make use of the cooking surface and do whatever you want, it’s worth the experimentation.

Frittata

Frittatas are more like a fried omelette with vegetables. Grease the rice cooker with butter. Mix vegetables, eggs, seasonings – pepper, salt, garam masala, oregano, dried thyme in a bowl. Pour the ingredients into the rice cooker and cook for 12-15 min. Slice into wedges and enjoy.

Chocolate cake

Rice cooker chocolate cake requires no eggs or milk. It requires just mixing the ingredients together and cooking for about an hour. Mix all the dry ingredients 1.5 cups flour, 1/2 cup sugar, 4 Tbsp cocoa powder, 1 tsp of baking soda, 1/2 tsp salt, 1/2 tsp cinnamon, 1/4 tsp baking powder. Add the wet ingredients, 90 ml of sunflower/cooking oil, 1/2 tsp vanilla, 1 Tbsp vinegar, 1 cup of water. Pour the batter into the buttered rice cooker and cook for 1 hour. Allow the cake to cool for 15 minutes before removing. Invert bowl on a flat plate for a smooth finish. Top with your favorite frosting.

Chicken Breasts

Combine sesame oil, soy sauce, sugar, ginger, garlic, pepper, salt with chicken breasts in a resealable plastic bag and allow to marinate. Place chicken packet in the rice cooker staem box. Close the lid and steam for 10 minutes and then open the lid again and put vegetables in a separate foil packet to steam along with the chicken. Allow to steam till the cooker changes to keep warm. Unfoil the chicken and vegetables, mix them together in a serving bowl. Serve hot.

Oatmeal

Soak the oats overnight in the rice cooker, and then switch it on in the morning for a hot breakfast, about half an hour before breakfast. Rice cooker is best to make smaller amounts of oatmeal without crusting and easier to clean too. 1 cup of regular oats, 2 1/2 cups of water or milk, few pieces of fresh fruits (banana, apple, strawberry), cinnamon, and nuts. Cook on the lower-temp for porridge to set in.

Sweetcorn Chicken Soup

Preheat rice cooker, combine olive oil with butter and saute for 5 min. Once the butter has melted, add the garlic, onion and potato and saute for another five minutes. Add the sweetcorn, vegetable stock, bring to the boil. Wait until the potatoes are cooked. Stir in the cream and season with salt and black pepper, then pour into a blender and blend until smooth. Garnish with a sprinkle of spring onions.

Endless adaptability and easy cleanup rice cooker are an excellent place to start. It is a versatile tasker for a hearty meal, and something delicious is minutes away. Best of all, these recipes are the ideal ones that you can try when while watching an exciting movie on TV, or when guests are at home or while teaching your kids. As they are a set-it-and-forget dishes and never consumes your time. Basically, just throw everything into the rice cooker and see the magic.

Shop Rice cooker @ http://bit.ly/1ROJJe4

Recpie

How to make Instant Ven Pongal

ven pongal_2

Giving thanks to the Creator and created is deep-rooted in the hearts of the Tamil culture. Honouring the mother nature for the blessing of the harvest stands tall than all human traditions. The celebrational wheel of time rotates us to the “Festival of Harvest.”

Margali (tamil month) signals the end of the traditional farming season, giving farmers a break from their monotonous routine. Farmers pay gratitude to mother nature and farm animals as a token of love and appreciation. Part of the celebration involves boiling of the first rice of the season consecrated to the Sun.

Pongal is the quickest and lightest special breakfast. Pot Pongal is the yummiest and interesting food during occasions. But now being part of nuclear families in apartments, pot Pongal may not be practical for many. However, it is nothing to be worried about, as making Ven Pongal at home in traditional taste is super easy.

With Pongal around the corner, let’s learn some traditional cooking recipe. This stepwise traditional Pongal recipe is exclusively for you lovely ladies out there.

Traditional Ven Pongal Recipe

Preparation time : 5 min

Cooking time : 25 min

Serves : 4

Ingredients

  • Raw white rice (pacharisi) – 1 cup
  • Dry roasted Moong dal (paasi parupu)- 1/4 cup
  • Water – 4 cups
  • Ginger chopped – 1 tblsp
  • Asafoetida (paerungayam) – 1 pinch
  • Salt – as needed

Seasoning

  • Ghee – 2 tblsp
  • Jeera – 2 tsp
  • Pepper – 2 tsp
  • Curry leaves – 1 sprig
  • Asafoetida – 2 pinches
  • Cashews – 6

Cooking Method

Step 1 : Wash rice and dal together, drain excess water. Coat pressure cooker with a tsp of ghee. Fry ginger and asafoetida for few seconds.

Step 2 : Add 4 cups of water, wait until it boils. Add the washed rice, dal, salt and pressure cook for 4 whistles in medium flame.Wait until pressure gets released by itself,open & mash.

Step 3 : For Seasoning, add ghee in a tadka pan, when hot add pepper and let it start splutter and then switch off the flame. Add cashews and fry till it starts golden and then lastly add jeera. Add curry leaves and asafoetida lastly. Mix them well and then add it to pongal and fold them together.

Tastes best when served hot or warm with Coconut chutney and Sambar. Hope Instant Vengal adds flavour to your home.

Premier wishes you all an “Appetizing Pongal”