Another Feather in my Hat:
Received an award ( a recipe book) from Simply TADKA for the best recipe ICE CREAM CONE CUPCAKES - EGGLESS. The book titled ‘The Café Spice Cookbook” which arrived a couple of days back and I am very excited to read the book and try some of the recipes. This is the third prize I’ve received so for since I started my blog last year . I feel deeply obliged to be recognized on a Global platform via my blogging and very blessed to know that my recipes reach thousands out there who share my passion for food and culinary. I wish to keep trying different recipes and share them with all of you through this blog and hope that it brings everyone as much joy as it does to me.
Here’s the first recipe from The Café Spice Book :
Ingredients
1 1/2 Cups Brown Basmati Rice
1 Onion - sliced
1 inch Cinnamon stick
2-3 Cloves
4 Peppercorns
6 - 8 Mint leaves
1 Teaspoon Cumin seeds
2 Tablespoon Desi Ghee
Salt to taste
2.1/2 Cups Water
2 Carrots -cut into thick strips
1/2 Cup Sweet Corn = boiled
1/2 Cup Green, Yellow and Red Capsium - Cut into strips
1 Teaspoon Butter
Method
Wash and soak for 1 hour and then drain all the water, keep aside.
Par boil the carrots and corn. Keep aside to cool.
Heat the butter in a frying pan and toss the capsicums, carrot and corn, saute for a minute. Keep aside.
Heat oil in a pressure pan, add cinnamon, cloves, peppercorns and cumin seeds, sauté for a minute. Add onions and sauté till light brown. Add the mint leaves and brown rice. Mix well and stir fry lightly for a 2 minutes add water and salt. Mix again, cover with the lid and cook on full flame for 3 whistles. Switch off the flame and let the pressure cooker cool. Open the pressure pan when cooled, lightly stir the rice. Serve hot with sautéd vegggies. Enjoy this healthy pulao.
Linking this to Valli's 'Cooking from Cookbook Challenge: August -- Week 4 and to Simply TADKA
Par boil the carrots and corn. Keep aside to cool.
Heat the butter in a frying pan and toss the capsicums, carrot and corn, saute for a minute. Keep aside.
Heat oil in a pressure pan, add cinnamon, cloves, peppercorns and cumin seeds, sauté for a minute. Add onions and sauté till light brown. Add the mint leaves and brown rice. Mix well and stir fry lightly for a 2 minutes add water and salt. Mix again, cover with the lid and cook on full flame for 3 whistles. Switch off the flame and let the pressure cooker cool. Open the pressure pan when cooled, lightly stir the rice. Serve hot with sautéd vegggies. Enjoy this healthy pulao.
Linking this to Valli's 'Cooking from Cookbook Challenge: August -- Week 4 and to Simply TADKA
Congratulations for this and the other cookbooks you have won so far. Brown rice pulao looks simple and flavorful.
ReplyDeleteCongrats Sneha on winning the award.
ReplyDeleteBrown rice pulao sounds hearty and delicious.
Congrats Sneha, and brown rice seems like a perfect one to replace our regular rice..
ReplyDelete