We all know the importance of beetroot in our diet. However, i dont like beetroot mainly because of its colour and secondly, it reminds me of something. So, I thought, instead of making a salad, why not try something new that may awaken my tastebuds. This is the easiest and healthiest recipe so far. Below is the image of Beetroot poriyal prepared by me. If you find it interesting then scroll down for the recipe.
Time to prepare: 20 mins
Beetroot – 3 medium size
Grated Coconut – 1 cup
Curry leaves – 10
Black mustard seeds – 1/2 tbsp
Urad Dal (Black Gram) – 1/4 tbsp
Chana Dal – 1/4 tbsp
Dry red chili – 2
Oil – 2 tbsp
Salt – as per the taste
How to prepare:
Take a pan, put some oil and allow it to heat.
Put black mustard seeds, curry leaves, black gram and chana dal in it.
Cover the pan with a lid when it starts sputtering.
Once the sputtering stops, add chopped beetroot to it. Saute well.
Add Salt as per the taste.
Add grated coconut and saute it well. Cook it for another 5-10 mins.
Turn off the gas and serve it hot with Chapati.
Do let me know in the comment how did you like the recipe and if you tried.
This pic was taken in the summer of 2016 in London. The pistachio green colour clock which is on the wall is known as “Fortnum & Mason Clock”. The colour of the wall ( i would say brick red colour), white windows and pistachio green clock all compliment each other. But do you know this building and clock has a little story behind it. I dont know how much true is the story behind the clock, but its quite an interesting story.
Fortnum & Mason happens to be a luxury department store in Piccadilly, London. It was established in the year 1707, by William Fortnum and Hugh Mason. It was founded as a grocery store. The store’s reputation was built on supplying quality food and it saw huge growth in Victorian era. Later, the store developed as a department store, but it continued to focus on stocking a variety of exotic, speciality and basic provision.
William Fortnum was a domestic worker in the household of Queen Anne. The royal family would use new candles everynight, resulting in the surplus amount of half used wax candles. Fortnum used to sell these half used royal candles and make huge profit out of it. Fortnum also had his side business of grocery store. Hugh Mason was Fortnum’s landlord and Fortnum somehow convinced him to be his associate. With this they founded the Fortnum and Mason store.
The famous landmark “Fortnum & Mason Clock” was established in the loving memory of their founders. Every hour, the founders come out of the pavilions to bow the public of Piccadilly and then they greet each other and go back to the pavilion, until next hour. It is said that the founders come out of the pavilion to check if everything is going good or not.
This Fortnum & Mason clock is in itself an attraction. People stand on the opposite side of the road to see the clock and the founders.
In Ancient Chinese philosophy, yin and yang is a concept of dualism, describing how seemingly opposite or contrary forces may actually be complementary, interconnected, and interdependent in the natural world, and how they may give rise to each other as they interrelate to one another. Yin and Yang are two different words with completely opposite meaning. If Yin is negative/dark then, Yang is positive/bright. Yin Yang together maintains harmony of the universe and influences everything within it.
Tried Soya chunks curry for the first time. Generally i add boiled potato in the gravy. I never knew how to make Soya chunks without potato. Thanks to some random cooking video, now i know how to make Soya chunks without adding potato in it. If you want to know how i prepared then scroll down to see the recipe.
Time to prepare: 30 – 45 mins
Salt (as per the taste)
How to prepare:
Take a pan, put some oil and allow it to heat. Add Soya chunks in the pan and fry. (Do not deep fry. Slim fry it.)
Take out the Soya chunks and dip it in a bowl full of water (normal room temperature water)
Chop onions (slightly big pieces will also do)
Chop tomatoes (slightly big pieces will also do)
Chop Green chillies
Cut Ginger in 3-4 pieces
Clean the Garlic cloves and cut it into two.
Take a pan and put some oil in it.
Once the oil becomes hot, add cumin. Let the flavor of cumin come.
Now add chopped onions, green chillies. Sauté it well.
Add Ginger and Garlic cloves. Cook this till the onions becomes little soft and translucent.
Add chopped tomatoes in it. Mix it well.
When the tomatoes and onions becomes mushy, add turmeric, red chilly, coriander and cumin powder. Mix everything well and cover the pan with a lid.
Add half a cup of water to the pan, mix it well and cover the pan with a lid.
Keep checking the mixture in the pan at regular intervals. And keep mashing the mixture to make it somewhat smooth (optional)
Once the mixture gets cooked well, keep it aside to cool down.
Once the mixture cools down put it in a blender and blend it well. Add some water in the blender before blending.
Take a pan, put some oil in it and add this mixture.
Once the gravy starts thickening, you will see bubbles in it, add the Soya chunks to it. [Do not squeeze the soya chunks to take out excess water.]
Check the salt in the gravy, if required add some.
Once the gravy becomes little thick, turn off the gas.
Serve hot with Steamed Rice / Poori / Chapati. I had it with chapati.
Do let me know in the comment how did you like the recipe and if you tried.
In this pandemic situation, i am trying to buy only the basic items. Rest i am trying to make everything at home. I am not a cook but then friends and family are always there to help me with the recipe. As we all know that there is a complete lockdown in Bangalore, this means all the shop should be closed after 12 in the noon. The bakery from where i used to buy fresh and hot bread, buns and other items is closed in this lockdown. It’s not even open in the permitted operating hours. So this Saturday i decided to bake bun at home.
Below is the photo of the bun baked by me. If you find it interesting then go ahead and check out the recipe.
Time to Prepare: 2 hours
White flour (Maida) (1 cup)
Active Dry Yeast (1 tbsp)
Sugar (1 tbsp)
Milk (3/4 cup)
Milk powder (1 small sachet – 10 gm)
How to Prepare:
Take luke warm milk in a bowl, add sugar and yeast in it. Mix it well and keep it aside till the time yeast gets activated.
In another bowl, sieve maida and milk powder. (This is done so that we don’t get any lumps.)
Now put maida and milk powder mixture in the bowl containing activated yeast.
Make dough with the mixture.
The dough will be very sticky. Add butter in the dough. (No need to melt the butter.)
After adding butter, the dough will not be sticky.
Tuck the dough from below so that there is no crack or mark on the top side of the dough.
Cover the bowl having dough with a plastic. And keep it aside for at least an hour.
After an hour, you will notice the dough has risen and it is now double the actual size.
Remove the plastic wrap, and punch the dough.
Again start kneading the dough till the time all the air doesn’t comes out.
Make the small buns from the dough and keep it in a greased tray.
Make sure, there is no crack on the bun.
Keep a wet muslin cloth over the tray having buns for 20 mins.
Meanwhile, put the microwave to preheat at 180 deg for 30 mins.
After 20 mins, remove the muslin cloth and brush milk on the buns. (Milk has to be at room temperature)
By this time, microwave must have been preheated.
Put the tray in the microwave and bake it at 180 deg for 30 mins.
After 30 mins, take out the tray and the buns are ready.
Grease the buns with butter and allow it to cool down.
Enjoy your bun!
Do let me know in the comments how did you like the recipe and if you tried.
So today i have completed 8 years of blogging or rather i should say 8 years of having a wordpress account. Eight years ago, all i knew was a website called bloggers where people would write a diary (mostly about their love stories) which would be public. I got to know about wordpress only because of darling sister. She is a writer and her blogs were private. To read her blog post, i had to request her to give me access code. And just to read what she is writing i made an account on wordpress.
This website doesn’t look 8 years old as I have not been active. Also, when i created the account, i had only one thing in mind and that was a photography blog. But then Instagram happened and this photography blog was lost. I started traveling, and then i used this space for travel blogging. In this pandemic situation when people are more safe in the house, travel blogging will be on hold. Not that i won’t be posting about my travel stories but right now i am taking a shift. I have been reading novels and recently i started collaborating with kitaabaurkoffee for book reviews.
I have been planning a new section in my blog which will be related to cooking. I know what you all have been thinking now. Very clumsy blog, not dedicated to a particular topic or subject etc etc. But just like my instagram page, i want this blog to have anything and everything. I do not want to limit myself to a particular subject. This cooking section will go live this Sunday. I have been working on it from the past some time. And the posts will go live every Sunday.
I am also working on two secret projects, one may go live in December and the other will take more time as i need more time for RnD.