Monday, June 23, 2014

My beautiful food - Breakfast Poha in a Borosil Mixing Bowl!

The beaten rice has put on weight, may be effect of its neighbouring peanuts giving me full grins. The curry leaves settled discretely over the content of the transparent borosil mixing bowl are adding weightage to worldwide ‘go green’ campaign. Some green chillies are playing hide and seek. Onions have totally mixed up with the beaten rice as if they were born to marry. Leaving apart the visual delight, the aroma of the hot Poha is good enough to salivate anybody waiting for his breakfast!

I will take my share of neatly cooked Poha and along with it I will also help you to learn how to make tasty Poha for morning breakfast. Listen to me attentively dear friends. Take two cups of beaten rice and wash them in clear water, washing thoroughly and patiently till you feel it has softened. Then drain out the water. Add a spoon of sugar, half spoon table salt and a pinch of turmeric powder to the wet beaten rice and mix it well. Don’t smash the mixture be careful. Keep your vegetable ingredients- chopped onions, green chillies, grated carrots and boiled peas ready. Heat two spoon of sunflower oil over a frying pan and release half a spoon of mustard seeds over the heated oil. Slowly add your vegetables and sauté for two minutes. 8-10 Curry leaves can be added at last along with 10-20 peanuts (depending on your diet plan) and stir it well. Add the beaten rice to the pan and remix it again. Cover the lid and let it steam for five minutes. Open the lid to get the irresistible scent of well cooked Breakfast Poha! Now pour it over the borosil mixing bowl and squeeze half a lemon followed by fresh coriander leaves for a refined breakfast feeling. Enjoy my breakfast Poha!  

This post is a contest entry, sponsored by Borosil with association to Indiblogger.

My beautiful food - Desi Hakka Noodles over an Borosil English Summer Plate!

I will describe a mouth watering Indo-Chinese cuisine in this cookery post. It’s perhaps the easiest and popular most of all Hakka preparation, so I give you no penny for guessing I’ll be talking of Hakka Noodles right here right now.

There sits an elegant full size plate over my dining table, one of those 35 pieces borosil melamine dinner set. The white plate standing out from the black background of the table glass! It’s not an empty plate; it’s full with yummy steaming noodles. On close inspection you’ll know and sense the gustatory magnetism of my self-cooked hakka noodles! The silky smooth strands of noodles holding the bits and pieces of green capsicums, orange carrots, and pale cabbages are all intact without a single breakage, perhaps symbolising its existence and continuity since ages! The gust of steam the mass of noodles releasing may resemble to a foodaholic, the long accumulated fire of a hermit. There’s nothing posh in its smell but it can easily tickle the tummy of an individual who doesn’t love Chinese dishes. I surrender to her glory and succumb to the sin of caressing with my sense of gestation.

While gobbling my hakka noodles I’ll teach you how you can make it for yourself. Boil water in a sauce pan and pour hakka noodles over it from the packet, adding a spoon of sunflower oil to maintain its silky distinct curls. As the dry noodles soften in the boiling water put the sauce pan away from the flame and transfer the noodles mass onto a big sieve and hold that under running cold tap water for half a minute. Keep your finely chopped carrots, capsicums, beans, cabbages, baby corn etc ready but don’t keep them in large amount otherwise you may feel you’re taking veg sizzler instead of hakka noodles! Heat two spoon of vegetable oil in a kadai and fry your vegetable pieces for two-three minutes over medium flame. Put the cooled down noodles over the kadai and mix the whole contents with some additional tomato, chilli and soya sauce. Yes now you’re ready and you can increase its Indian flavour by garnishing it with dhania leaves! After finishing my noodles I’m amazed by the colour of the English summer floral design over my plate, even after so many years the colours haven’t faded even a little!

 This post is a contest entry, sponsored by Borosil with association to Indiblogger.       

My beautiful food - ECED Oat Meal on a Borosil designer bowl!

All are talking of spicy mutton or paneer recipes and none has time to think of recipes to meet the gustatory need of elder age group or ill people. We need something very light yet tasty for them too and this post I’m dedicating to those unfortunate individuals who can’t pamper themselves with so called tasty Indian meals.

The first look after I cooked this meal is simple yet appealing. The submerged heads of hundreds of oat interspersed with pieces of carrots and peas fragments and fresh dhania leaves acting as umbrella to those swimming bits inside the Borosil designer bowl are inviting me in unison “Come and have us, we’re all yours”!!! Their voice is not sensual, but caring, loving and sincere, as if they’re volunteers to safeguard interests of diabetic, gastric or other ill human beings. Good thing with my borosil glassware is they can be safely used in microwave oven, fridge, freezer and dishwasher! So, now I’ll tell you how I cooked my easy to cook and easy to digest Oat meal which I call with affection ECED Oat Meal!

I had heated one spoon of sunflower oil over a pan and sauted finely chopped one green chilli, flakes of half a carrot, a dozen of green peas, one small chopped onion and a clove of minced garlic. Then I added a cup of oats and fried along with the previous mixture for two to three minutes. It was followed by adding a cup of water and half spoonful of table salt. I allowed it to boil and then added a cup of milk, a pinch of peeper powder and garam masala and let it boil for another minute. Our ECED Oat Meal is ready, come and join me. Wait patiently till I garnish it with fresh green dhania leaves. Ah it smells awesome!

 This post is a contest entry, sponsored by Borosil with association to Indiblogger.

My beautiful food - Aanda Fried Rice on a Borosil Pizza Plate!

They say egg is a complete protein, so in this blog post I’ll describe a simple meal whose primary component is egg (Aanda)- no prize for guessing it now, it is Aanda fried Rice! Too Yummy if you are an egg lover, right??

I’m adding ½ cup of water, a pinch of table salt and a spoonful of soya sauce onto a pan and letting the water to boil. As the water starts boiling, I pour half cup of basmati rice to it and stir the mixture over flame for ten seconds. I take the pan off the flame and cover it with a lid for eight to ten minutes. Now I’m heating one spoon of sunflower oil over a frying pan in medium heat and when the oil is ready I add finely chopped onions, green beans and carrots. Ah I love the smell and gust of smell the moment I release the over the heated oil! Sauting them for two minutes gives them a golden tinge and I know it’s time to pour over those two beaten eggs. Now I’m gently frying and scrambling the egg portion. I prefer to add quater spoon of desi ghee for flavour. I’ll add the rice mixture now over this content of frying pan and mix well over flame for 20 seconds. Wow I can smell my Aanda fried rice!!!

I could actually take out my borosil’s melamine dinnerware but I found it easier for finishing up this all in one meal over a beautiful borosil pizza plate. What I’ve made is for both of us, so you too come up fast or the food will get cold. The green beans emitting the aroma of ghee, is staring at me trying to lure my hunger. The golden brown basmati rice ornamented with bits and pieces of eggs and pyramid shaped chips of carrots are teasing my tongue too. I can’t hold it anymore, I’ll sit down with my spoon. Don’t worry if you’re late and your Aanda rice gets cold, don’t worry. Because when you come I can put your plate into the microwave oven and serve you in 2 minutes, yap my borosil pizza plate is microwave friendly!!! I will cook something else in my next post.

This post is a contest entry, sponsored by Borosil with association to Indiblogger.