Thursday, 29 August 2013

Frying in rice cooker and Vegetable Poha (beaten rice)




Frying in rice cooker

Most of the elecric rice cookers have two modes-one is 'COOK' and the other is 'WARM'.

Rice cooker stays in 'cook' mode in 2 conditions -
1. weight of the pan should be more or
2. temperature of food must be equal to boiling point of water AND if this increases then it goes back to 'warm' mode.

When you are boiling rice there is more water in the pan this weight automatically pushes down the 'cook' button. Also boiling water keeps the temperature of the pan ideal for 'cook' mode.

Frying in the rice cooker is quite different from boiling. The pan is not heavy in the beginning as few ingredients are put. Water is absent so temperature is also high. This makes the cooker switch to 'warm' mode. So, what we do is ...cover it with the lid, the weight of the lid helps the cooker to stay in 'cook' mode. Also you might find that when you open the lid to stir the food, the cooker sometimes automatically returns to warm mode. If that happens cover it with the lid and press the 'cook' button.
When you start adding vegetables steam starts building up and the cooker will stay in 'cook' mode.
You cannot deep fry in the rice cooker.

                         Vegetable Poha/Konkani Poha

The instant poha mix that I have used here is white (not added turmeric). I have tempered it with mustard, split black gram (urad dal), green chillies and curry leaves.


Konkani poha (Poha oosly) is made using this mix. Though traditionally this is made plain (i.e., without vegetables, with just fresh grated coconut sprinkled on top) adding vegetables increases it nutrition.
You can use instant poha mix with any tempering to make this vegetable poha. While steaming vegetables don't forget to add little water (1-2 Tbsp) otherwise peas will shrivel. Look at the green peas in the picture and you will understand. I forgot to add water before I put it into microwave.

Remembering this recipe is easier now. Click this to print the RECIPE LABEL . 
Print n stick it on your instant mix jar.
                 













Adding tomatoes keeps the poha soft for longer time. So it tastes good even when it has cooled down.
When you want to eat it immediately add lime juice instead - it gives a better aroma to this poha. Out of all these poha recipe  I have given, tell me which one do you like most. I like mine yellow in color with peanuts, cumin seeds, onions (Kaanda poha) and sometimes with aniseeds and some pomegranate (Indori poha) .





Check out the some recipes from my other blog- sameveggiemanyways.
You can cook these in rice cooker too.


Easy Kolhapuri masala -Kaanda lasun masala
This masala is used in various gravies and stir-fry.







Now I am sending this to SIC - Event happening @ Nivedhanams, Event by Anu's Healthy Kitchen






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Sunday, 25 August 2013

Do you plan to buy a sandwich toaster-grill-waffle maker ?




If preparing breakfast or morning snack is always a priority for you then you can buy this Toast, Grill Sandwich and Waffle Maker. With this, you can make sandwiches and bread toasts, sweet and savory waffles, even cookie right in your room in a simpler, healthier and swift way.
Cooking Sunday breakfast for one or at most four is pleasurable task with this compact appliance.

I have a large grill at home but I wanted this handy appliance because it is tiny and efficient. Besides Waffle maker can also be used just like a griddle or an oven to make soft cookies, rotis, stuffed parathas, omelettes, pancakes, dosas, bread and cakes (all in the shape of waffles).They are convenient for single cooking and safer than conventional oven. Keeping it on an inflammable surface with couple of inches of free space on all sides is the only thing to care you should take care.

If you already own a rice cooker then there is no need for you to buy this just to make waffles. You can turn out excellent pancakes out of the waffle batter in your rice cooker. But if you dream of making toasts, sandwiches, Panini then this appliance is wonderful to have around.


Here is the waffle iron I have. Chosing a size or brand is a very personal decision.


                 
                       It has 3 pair of removable plates for toasting, grilling and to make waffles.












Here are some Key Features you should look for while buying them

  •  Size about 1ft, so small that you are able to carry it around while traveling or store in your dorm cupboard.
  • Easy hinged locking, because waffle rise and locking is not done while making them. 
  • Comfortable front handle for carrying it around

  • Suitable for upright storage, saves lot of space in the cupboard
  • Power on and ready neon indicators. Red and green lights indicate when to add batter and when the waffle is done.
  • Easy to clean non-stick removable toast, grill & waffle plate. Its non-stick plates help you consume less oil and easy to clean.
  • The toaster and waffle plates divided into 2 halves, so you can make 2 sandwiches or waffles at a time.


Cleaning and Maintenance is very easy-
Once you have finished baking, remove plug from electrical outlet.

Leave the top lid open so plates begin to cool. Remove the plates when cool.

Simply brush crumbs from grooves, and absorb any excess cooking oil by wiping with a
dry cloth or paper towel.

You may clean the grids by wiping with a damp cloth to prevent staining and sticking from
batter or oil build up.

Be certain that the plates have cooled completely before cleaning with a sponge or soapy
water. Other wise the non-stick coating gets damaged. Never use an abrasive cleanser or
harsh pad.

To clean exterior, just wipe with a soft dry cloth.


Storage 
After you finish cooking, store your maker upright with the cord wrapped securely around base.

Have a look at these food  cooked in using this appliance-
1. Oat crusted apple stuffed French toasts


2. Triangular wheat and banana INSTANT pancake




3. Za'atar sandwich/pizza


 4. Instant minty potato toast (Pudinewale alu toast)


5. Instant Methi thepla- Gujarati spiced fenugreek roti







Check out the some recipes from my other blog- sameveggiemanyways.
You can cook these in rice cooker too.


Easy Kolhapuri masala -Kaanda lasun masala
This masala is used to prepare various gravies and in stir-fry's.



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Tuesday, 20 August 2013

Dehydrating herbs and green chilli in microwave






It is always good to have some of our favorite herbs in dried form. They can easily replace fresh herbs in most of the recipes. Dried herbs are easy to manage as they keep well in airtight containers and are great during months when fresh ones are not around.
Basil, mint, oregano, rosemary, curry leaves etc can be dried in this way. Traditional form of drying the herbs makes the herbs loose their green colour, and if you are staying in humid areas drying them is difficult.

 Herbs tend to stay green and retain their aroma when dried in microwave.Dried versions should be used in less quantity than the fresh herbs.
See that you use only 1/4-1/3 amount of dried herbs in place of fresh ones.
(1Tbsp fresh herbs=3/4 or 1tsp dried herbs).








 Similarly I partly dehydrate the sliced green chillies in the microwave before using them while making instant mixes. These semi dried green chillies turn crisp in very less time.Completely dried ones tend to get burnt when you fry them and make the instant mix bitter, so they are only partly dried.











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Sunday, 18 August 2013

Roasting nuts in microwave



                                                    


                                                     or use a food processor




You can roast other nuts the same way, though the time of each will vary. Cashews and dry coconut get roasted in very little time (20sec-30sec). Walnuts and pecans need 1min to get roasted. Most of the nuts don't require peeling.





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Tuesday, 13 August 2013

Instant Batata Poha (Beaten rice with potatoes)




Things needed:

1 cup -Instant (poha) mix
2-3 tbsp -oil
1 potato-(chopped, about 1 cup)
1 onion -(chopped, about 1 cup)
You can use either potato or onion or both
1/2 tsp -salt






Method

1. Soak  Instant Rustic Indian Beaten Rice (poha) mix in water (room temperature) for 20 mins.
 

2. Fluff the poha flakes gently with a spoon.

3. Boil potato, peel and chop it into cubes. (you can boil potato cubes in microwave safe bowl along with 2 tbsp water for 4-5 mins). Peel and cube onion.

4. Heat oil in rice cooker or non stick pan or a microwave proof glass bowl add cubed potatoes along with a pinch of salt and fry 3 mins stirring time to time (but in Microwave it takes 2mins)

5. You can fry onion first and then add potatoes, either way is fine. If you are adding both onion and potato increase oil to 3 tbsp.
 

6. Add chopped onions in to it and fry for 3-5 mins till onions are translucent.

7. Mix in the poha, stir gently.
 

8. Cover the pan with a lid and cook till it is heated through.

9. You can top it with coriander leaves, grated fresh coconut, gram flour sev. For a slight tart version you can squeeze in few drops of  limejuice



Remembering this recipe is easier now. Click this to print the RECIPE LABEL . 
Print n stick it on your instant mix jar.
                 



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Instant Kaanda Pohe (Beaten rice with onions)






Things needed:
  • 1.5- 2  tbsp- oil
  • 1 cup- Instant poha mix
  • 3/4 cup - water
  • 1- onion (chopped) about 1 cup

Method:
1. Soak Instant (poha) mix in water (room temperature) for 20 minutes.
2. Fluff the poha flakes gently with a spoon.
3. Heat oil in rice cooker or non-stick pan or a microwave proof glass bowl .
4. Add chopped onions in to it and fry for 3-5 mins till onions are translucent.
5. Mix in the poha, stir gently cover and cook till it is heated through.


You can top it with coriander leaves, gram flour sev and also can squeeze in few drops of  lime juice to make it little tart.


Remembering this recipe is easier now. Click this to print the RECIPE LABEL . 
Print n stick it on your instant mix jar.
                 




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You can just give a simple click on Facebook/ Twitter/ Google+/email buttons below and share it with your friends today. Thank  you !

7 Breakfasts from 1 Instant beaten rice mix





Hi , I hope you have the  Instant  Beaten Rice (poha) Mix ready.
  
Many types of breakfast (recipes given below) and meals (see Instant Bisi Bele Bhath ) can be prepared using this homemade instant mix.





BREAKFAST : A simple steaming hot  (poha) can be prepared out of this.
But some of you may like to flavor the poha with onions or potatoes or both. You might like to add vegetables to make it nutritious. I have given recipes for all these. Good thing is that ... you can eat this at room temperature too. So this can be ideally carried along with you in a lunch box .

How to make this ? You can choose any of these recipes given below.

Remembering all these recipes is easier now. Click this to print one simple RECIPE LABEL.
Print them and stick it on your instant mix jar.

1. No fuss Plain Poha 
       1 cup=200ml

Things needed:
  • 1 cup Instant poha mix
  • 3/4 cup water
  • 1tsp oil (optional)

Method:

1. Soak Instant (poha) mix in water (room temperature) for 20 minutes.
 

2. Fluff the poha flakes gently with a spoon.
 

3. Warm the poha by any of the given method-

#
Microwave it on high for 2 minutes in a microwave proof glass bowl or for 1 minute in microwave proof plastic bowl.
 

# Warm it up in a rice cooker with 2 tsp till it is steaming hot.
 

# Heat 1-2 tsp oil in a non-stick pan on a stove top and put the soaked poha in it. Stir it gently for few seconds. Cover and cook for 3 mins till hot.
 

# You can use it without cooking too. Just soak the mix as given above (but in hot water) for 20 mins and fluff the flakes with a fork and its ready. This makes it an ideal camping food!



 

4.Beaten Rice with Onion & Potato (Kaanda Batata Poha) Click here


5. Vegetable Poha Click here


If you want more veggies in your meal try this. I have shown this through step by step pictures
using a rice cooker. 

6. Oggarane Avalakki
  
Oggarane means tadka (tempering) in Kannada. This style of beaten rice is popular in most of the South Indian families.This finds it place in their breakfast menu along with different kinds of upma, idli and dosa.

Use the Instant(poha) mix  with south indian tempering (split black gram /urad dal and split chick peas/ chana dal) and follow any of the above 5 recipes.

You can top it with   grated fresh coconut and coriander leaves. You can also eat it along with coconut chutney.


7. Indori Pohe


Indore, a city in Madhya Pradesh is famous for its snacks. People in this city love to have this beaten rice for their breakfast. They garnish it with sev and pomegranate transforming this humble poha to a colorful party food. If you like saunf (aniseed) in your snacks then this poha will become your favorite. Adding different veggies gives it a different taste and colour.
Garnishing this poha with sev (especially the Ratlami sev which is thicker and spicier than normal sev) makes it tastier. 

To make this poha use the Instant (poha) mix  with aniseed (saunf) tempering and follow any of the first 5 recipes given above.

I have made this using onion, potatoes. (Recipe 4). I have also added little steamed green peas.
Steam 1/2 cup frozen green peas along with potato cubes in the rice cooker or in the microwave for 4-8 mins ( potatoes might take longer than 4 mins).


You can top it with coriander leaves, gram flour sev, pomegranate and also can squeeze in few drops of  limejuice to make it slightly tart.





I am sending this to Pari's Event hoping to spread this easy recipe to women who will become busy mothers in days to come.



Only pregnancy




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