Hare Baingan Ka Jhukka Recipe – Green Eggplant Recipe

Baingan ka Jhukka is a recipe made out of eggplant and is native to Bihar. It is a very tasty side dish and goes really well with white rice and plain dal.

baingan ka jhukka recipe

What do you think is the impact of technology on the developing child?

Today when my daughter was singing a lullaby for her younger sister (my brother-in-law’s baby) and got tired of singing again and again. She asked me, “Mama, will you give me your phone please?”.

When I asked what she would do with the phone, She replied that she is tired of singing again and again and so she wants to record that song and make it listen to the baby so that she can sleep. I was like, what?

baingan ka jhukka

Me and Dilip looked at each other surprisingly thinking how technology is dominating this generation, how the dependency upon technology was increasing day by day and how it is impacting their physical and mental health overall.

I know that we cannot stop technological advancement. But at least we can set limits for our children and make them understand that this is not the right time for them to embrace technology, when it isn’t actually the right time to do it.

baingan ka jhukka

Just like the way our parents did with us. My mom would never allow me to sit in front of the T.V for more than 2 hours a day and they always encouraged us to play outside along with other children.

We also had different kinds of indoor games, if incase we weren’t really in the mood of going out to play.

We are really lucky that we saw both sides of the world – the simpler lifestyle and then a lifestyle full of advancement and technology.

And we need to help our children as well, to see both the worlds.

baingan ka jhukka

I got the first permission to buy a mobile phone for myself, when I got my first job. And I am proud of my parents who made me understand how dangerous could technology be, if we started using it before the right time to start using it.

I am trying my level best to pass on the same kind of advice and guide to my daughter on when is the right time to start using technology.

Just as everything else, technology also has its own positives and negatives. It is technology that has made life easier for us but it is the same technology that led to reduced face to face communication.

baingan ka jhukka

Distances have been bridged and reduced but have shrunk to mere written words without feelings. “I love you” has been reduced to “ILU” and “See You, Take Care” has become, “C Ya, TC”, all thanks to technology.

I wanted my daughter to learn the value of communicating with feelings and wanted to make her understand that singing a lullaby had a lot of feelings in it which recording and playing it on the phone might not have.

All this with the hope that she understands and appreciates it, which I know she will.

baingan ka jhukka

Baingan Ka Jhukka -Masaledar Baingan ki Sabzi

Baingan ka Jhukka is a traditional Eggplant recipe that is native to Bihar. While the recipe as such might be native to Bihar, there are a lot of similar recipes that are made across North India and are called with different names.

So, while you might be looking at the recipe that is specific to Bihar, don’t be surprised if you come across a similar recipe with a different name. Because the eggplant is a favorite vegetable in India and we make a wide variety of recipes using it.

Baingan ka Jhukka is a very tasty recipe and uses a lot of masalas.

This goes along well with white rice and plain dal and this combination is my favorite and I am sure you will love it too, if you try it once.

So let us see how Baingan ka Jhukka is made.

Hare Baingan Ka Jhukka Recipe – Green Eggplant Recipe

Ingredients

  • Green Brinjal – 1 Kg (sliced into long pieces)
  • Panchforan – 1/2 tsp
  • Garlic – 1 full (chrushed)
  • Turmeric Powder – 1/2 tsp
  • Coriander Powder – 5 tsp
  • Red chili Powder – 1 tsp or as per the taste
  • Dried Red Chili – 3 (broken)
  • Bay leaves – 2
  • Mustard oil – 6 tbsp
  • Salt to taste

Method

  1. Heat oil in a pan.
  2. Add panch- phoran,bay leaves and dried red chilies to it.
  3. Once the seeds starts spluttering add brinjal, turmeric powder and salt. Stir well.
  4. Cover the lid and cook for two to three minutes on high flame. Stirring in between.
  5. Now add coriander powder, chili powder and garlic paste and mix everything gently.
  6. Let the raw smell of masala goes off.
  7. Cook the brinjal until it gets tender and the oil starts to float on the surface. This usually takes 10 minutes.
  8. Take the pan off the fire and serve this sabzi along with rice and ‘arhar ki dal’ (A simple curry made of yellow lentils).
  9. It tastes yummmy.
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How to Get Your Food Photographs accepted in FoodGawker – Food Photography Tips

Are you a food blogger trying to build your audience? Then one of the many questions that you might be asking is “How to Get Your Food Photographs accepted in Foodgawker?”.

get your food photographs accepted in foodgawker

You accept it or, not the fact is that food blogging is about good photographs. And hence it is not a surprise that fancy cameras and photography accessories are becoming the best friends of food bloggers.

If some of the big bloggers in the food blogging niche (unless you are in a narrower niche like that of Low Carb Diet Recipes) is a success today, it is primarily because of their photographs. Their recipes might be tasty and healthy as well but what attracts visitors to their blogs is the attractive photographs that they click.

And thanks to the hundreds of image sharing websites like Foodgawker, Tastespotting etc. and social media sites like Pinterest, Instagram it is not very difficult to drive traffic to your websites, if you have a nice and attractive photograph.

But can you be the best food photographer from day one?

Will your photographs be accepted in all of these image sharing websites, leave along the social media sites where there is no restriction on what image you upload?

Traffic Generation using Image Sharing Websites

The good photographs that you upload to your food blog serves 2 purposes; visitor retention and traffic generation.

Visitors are more likely to stay on your blog and browse through even more posts if they find something very attractive, which in the case of a food blog are the photographs.

Those yummy photographs of pancakes with honey being poured over it is sure to make you drool. You just wouldn’t want to click away from that blog.

The second benefit of good photographs is traffic generation.

And as a blogger, this is the more important one for me. Rather it is the first and most important one for me. Because, if there is no traffic, there is no point in your blog being there.

And if I can generate traffic using the photographs that I click, it is an easier beast to attack.

But how do you generate traffic using your photographs?

..from Image sharing or, food photograph sharing websites.

There are a ton of them out there, but only a few generate decent amount of traffic.

And Foodgawker is one of them.

All you need to do is submit your food photographs with a brief description of the recipe and a link to the recipe on your blog and you are done..

Just wait and watch as traffic starts to roll in…

Is it that easy?

No. Because the beautiful photograph that you think is beautiful, is not beautiful enough for Foodgawker to accept it.

And you get a message saying, “Your photograph is rejected. Poor Composition or, insufficient lighting“.

Are you familiar with the below screenshot?

foodgawker-rejections

And then starts the difficult part – Knowing what is right from Foodgawker’s perspective.

You submit your corrected photographs again and again trying to correct the errors and hoping that it will get accepted this time, only to find that they were rejected again.

You spend hours scratching your head with just the one question – How to get your food photographs accepted in Foodgawker?

Foodgawker Photo Rejection – Understanding the reasons

Before we get into discussing how to get your food photographs accepted in Foodgawker, we need to understand the reason why your photograph is getting rejected.

In the above screenshot, you see 2 primary reason for rejection – Composition and Lighting.

And these are the biggest reasons why they reject food photographs.

Composition/Awkward Angle:

I am an amateur outdoor photographer. Over a period of time, I learnt how to compose your shots when it comes to landscape photography, insect photography etc. And since I was more into macro shooting, I would compose my shots from a macro angle and capture them.

These photographs sold well on 500px and a few other sites.

So when I came into food photography, I thought it would be a cakewalk and went about composing my shots with the same approach.

From my perspective, the photographs were amazing. But Foodgawker thought otherwise and they rejected them saying “awkward composition”.

And then I realized that food photography is a different ball game altogether.

When it comes to composition, keep in mind that your composition in about how you place your subject in the environment that you are photographing it in.

At time, it makes sense to give a 70-30 weightage to your subject as against the environment and at some other times a 50-50 weightage. But all of that depends upon how important the subject is in the context of the picture you are clicking.

With food photography, it is a lot different from outdoor photography.

And that’s where I was making a mistake.

Lighting:

Lighting follows a very simple principle in all kinds of photography – too much or, too little depending upon what you want to focus on, in your photograph is bad.

And Foodgawker is very specific about the saturation.

Most photographs get rejected because there indeed was low lighting. And correcting this doesn’t take a huge amount of work.

How to get your Food Photographs accepted in Foodgawker

Now that we saw the primary reasons for the rejections, let us see how to correct these so that your photograph is accepted in Foodgawker.

What I am going to tell you are some very simple ways to correct the reasons why your photographs get rejected. But remember, this is only a good way to start. If you do not scale up and better your clicks, you might just be stuck at the levels you are in, which is not good for you and your blog.

Composition/Awkward Angle:

So how do you solve the problem of awkward angle/poor composition.

Simple. Use the easiest and universally accepted composition; the vertical look down position and click your photographs by strictly following the rule of thirds.

Check the below diagram and you will understand the angle that I am talking about.

composition

It is indeed simple.

Place your food on the table and click your photographs from the top. This takes care of the “awkward angle” problem.

And if you follow the rule of thirds, the problem of composition is also taken care off.

Use some nice props to give the background a lift so that it doesn’t look bland.

And that’s it.

Check out some of the below photographs to understand how we clicked the pictures.

foodgawker image submission

Follow this simple tip and you should be able to take care of your composition issue and the awkward angle issues.

Lighting Issues:

When it comes to food photography, natural light is the best light. And if you can use a diffuser, then you will get the best lighting condition for your photographs.

The easiest way is to place a table just next to a window with ample of light coming in. Then spread a white semi-transparent curtain onto the window and you have your perfect lighting condition.

But natural light isn’t something that is available throughout. And when you have to shoot your pictures in the evening, what are the options?

The option is to go to an artificial light – and this one is by-far the best artificial lighting for food photography.

(I will teach you to build an artificial lighting system of your own at home, in another post)

Use a diffuser which can be a semi-transparent piece of cloth or, a white t-shirt and shoot your pictures. Your lighting issues should also be taken care off.

A couple of important things to keep in mind while photographing food –

  • Ensure there is only one source of light in the room. If there are any other lights switch them off.
  • The easiest placement is to keep the light at the head of the subject and you stand towards the foot of the subject to click the pictures.

Once you have clicked your pictures, do a slight bit of post-processing using Photoshop or, Lightroom to correct the saturation.

And that’s it!

Your photographs should now be accepted into Foodgawker and all the other food photo sharing sites.

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Panch Phoron Recipe – Indian Five Spice Blend

Panch Phoron is a blend of aromatic seeds.  It’s an Indian version of ‘5 spices’, panch phoron adds a unique flavour to curries & Indian recipes.

panch phoron

So finally, we are packing things up and we are good to move now.

Yes, as I said earlier in the last week’s post, we will be moving to our new house in a month now,  if the remaining things go well.

And we are indeed, hoping for the best.

panch phoron

I am super excited for our new house. But at the same time there is a heavy feeling somewhere inside of me, about leaving this house that we are staying in right now.

Though it’s not our own house but then, since we stayed in this house for almost 6 years now and we have got emotionally attached with this place and everything out here.

And probably that mixed feeling of mine is bothering me due to which I am unable to concentrate on my work.

The pressure is huge, about how everything will work, like packing-unpacking things, interiors, house warming and so on.

panch phoron recipe

Anyways there is a saying that goes like this.

“You’ll never get what you truly deserve if you remain attached to what you’re supposed to let go of.”

So I am taking things positively now.

By the way I forgot to tell you something here! My daughter is eagerly waiting to shift to our new house. She has already started planning to decorate her room with the “Disney – Frozen” theme.

And then there is one another thing she is eagerly waiting for and that is the swimming pool. She is planning on learning swimming, so that she can spend a lot of time in the pool.

It’s so nice to see that sparkle in her eyes when she narrates the plan to me and Dilip.

panch phoron

Panch Phoron Recipe

Panch Phoron is a blend of aromatic seeds. It’s a mixture of five whole spices,used in tempering.

Its added to the hot oil before other ingredients, to flavour the oil.

The fragrance of the dishes cooked with it is quite different from the traditional North Indian ones cooked using any one of these spices on their own.

People especially in Bengal and Bihar regions of India and Bangladesh use this mixture for tempering. An Indian version of ‘5 spices’, panch phora adds  a unique flavour to curries & Indian recipes.

panch phoron

Panch Phoron Recipe

Ingredients

  • Cumin Seeds – 1 tablespoon
  • Brown Mustard Seeds – 1 tablespoon
  • Fennel Seeds – 1 tablespoon
  • Nigella Seeds (kalonji) – 1 tablespoon
  • Fenugreek Seeds – 1 tablespoon

Method

  1. Combine all the seeds together in a bowl. Mix everything well.
  2. Store it in an airtight container.
  3. You can use less or more of these seeds as per your taste.
  4. These seeds are usually roasted in hot oil (it can be vegetable oil, mustard oil, butter or, ghee) and these release the aroma into the oils. This oil can then be used as a base to cook dal and other vegetables.
  5. This aromatic oil adds the flavor of the seeds to the vegetables thus improving the overall taste of the recipe you are making.
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A lot of time, effort and passion goes into each post. My greatest satisfaction comes from your feedback. If you really liked this post and found helpful to you, please take a minute of your time to leave a comment and share it so that others have access to it as well. Thank you all for your support. 🙂

 

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Low Carb Quick Strawberry Smoothie Recipe

Quick Strawberry Smoothie recipe is a low carb diet recipe which is quick to make and easy as well.

Low Carb Quick Strawberry Smoothie Recipe

Do you remember we were discussing about “spending quality time with children” and all that “I am bored” thing?

Spending quality time doesn’t really mean that pretending that you are with them.

A lot of times it happens that parents pretend to be playing with their kids while chatting or, browsing on the phone or, talking to somebody. And a lot of times I have also seen a lot of parents pretending to be listening to what the child is saying and responding randomly without any sense.

Quick Strawberry Smoothie

Just hearing what your child has to say is not the same as listening. We as a parent would think that we escaped smartly without them realising it . But we are wrong, kids are smarter than us, they can sense your presence very easily.

So it is better to spend as much time as you can along with your kids and that too, today itself. Because a couple of years from now your kids would be busy with their own routine, friends etc. And then probably your kids won’t have time to listen to you or, for that matter they might not even be interested in spending time with you, instead they would prefer spending time with their friends.

I wasn’t any different. One day my daughter insisted on me playing with Barbie along with her and I agreed to that. But then what I did was to sit on my bed with my phone in one hand. And as I read through the messages, I pretended as if I am playing.

Quick Strawberry Smoothie

And when she noticed that I am not fully present there along with her, she said, “mom please stop looking at your mobile now and play with me”.

I was surprised at her words. And that was the day when I stopped touching my mobile, laptop or doing any other thing while playing with her.

Parenthood is not an easy task. Our children need endless attention and they make it very evident that they need your attention. And the fact is that it just doesn’t matter how much time you have spent with them. From their perspective it is very less.

So let me end this parenting tip with a question – Are you an active participant in your kid’s playtime or, do you keep checking your phone, checking emails or Facebook while playing with them?

Quick Strawberry Smoothie

Low Carb Quick Strawberry Smoothie Recipe

The recipe that I am going to share with you today is one of the recipes that we made when we were on a low-carb diet.

This recipe is extremely low on Carbohydrates and can be the ideal one for people wanting a low carb diet. And the best part is that it is simple to make and quick.

We have used coconut milk in this recipe, so it has all the goodness of coconut as well.

So go ahead and try it out and let me know your thoughts.

Low Carb Quick Strawberry Smoothie Recipe

Ingredients

  • Coconut Milk – 300 ml
  • Fresh Strawberries – 100 gms
  • Vanilla Extract – 1/2 teaspoon

Method

  1. Place all ingredients in a tall beaker and blend it smooth with a hand mixer.
  2. Pour it into the glass and serve.
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Give Your Weekend Brunches a Delicious Twist with A Noodle and Pasta Maker

noodles and pasta recipes

It is the weekend again, and you are bored of eating the same mundane food, right? Well, you are not alone, and we all face that dilemma often. You cannot eat out on every weekend. Home food is healthy and if you are looking to impress your family with some Asian and continental cuisine, look no further. Noodles and pasta are the ultimate dishes for a quick brunch on the weekend. There are several ways to cook pasta without compromising on nutritional value. Both you and your kids will love it for its taste and healthy benefits.

Kent noodle and Pasta Maker

A noodle and pasta making machine make the process seamless and easier for mothers. To begin with the appliance allows you to prepare fresh pasts within minutes. So, say good bye to the not so healthy dried pasta that your local grocery store sells. A reliable brand like KENT has got you covered! KENT’s Pasta Making Machine makes healthy and tasty noodles, pasta and more in a jiffy.

Tasty Noodles and Pasta Recipes with Kent Noodle and Pasta Maker

Here are some noodle and pasta dishes that you can cook at home with a noodle and pasta maker.

Vegetable Primavera

vegetable primavera

Primavera means ‘spring style’ in Italian. Here, it refers to food cooked with fresh vegetables. Carrots, Tomatoes, Red Pepper, and Broccoli are some of the vegetables that make up the Italian palate. The best part of using a noodle and pasta maker to cook vegetable primavera is that you can add an assortment of healthy and colourful vegetables in your pasta. It is the best way to get your children eat veggies.

Ingredients

  • ½ cup carrots
  • ¼ cup cauliflower
  • ¼ cup red pepper
  • ¼ cup broccoli
  • ½ cup spring onion
  • 500 grams of flour
  • 200 ml water
  • Olive Oil

Preparation

  1. Pour flour and water into your Noodle and Pasta Maker.
  2. Extrude noodles or pasta as per your choice.
  3. Boil vegetables and drain water.
  4. Add noodles, boiled vegetables in a pan.
  5. Add water, salt, seasoning and stir until smooth.

Dali Vegetarian Rice Noodle

rice noodles

The traditional Chinese side dish, Dali is a super popular street food in China. Thin and tender rice noodles do a remarkable job of soaking up the deliciously nutty and spicy peanut-Chile-sesame sauce.

Ingredients

  • 2 cloves garlic (finely chopped)
  • ½ cup sliced garlic chives
  • 1 tablespoon soy sauce
  • 1 cabbage (thin sliced)
  • 1 handful of bean sprouts
  • 2 tablespoon garlic water
  • 2 green chilies (sliced)
  • 3 spring onion (sliced)
  • ½ cup peanut oil
  • 3 tablespoon dried chili flakes or red chili
  • 1 tablespoon sesame oil
  • 400 grams crushed rice (flour)
  • 200 ml water
  • Olive oil
  • Salt

Preparation

  1. Pour rice flour and water into your Noodle and Pasta Maker.
  2. Extrude noodles.
  3. Heat a pan and add garlic and oil.
  4. Add garlic chives, bean sprouts, and cabbage. Stir fry for 1 minute.
  5. Add Soy sauce, salt, chilies, and stir-fry for another minute.
  6. Add noodles garlic water, and spring onions. Stir fry for 3 minutes.

Penne Puttanesca

Penne Puttanesca

The ultimate colorful pasta, which is easy to cook and filled with scrumptious flavors.

Ingredients

  • Rock Salt
  • 400 grams flour
  • 1 egg
  • 200 ml water
  • Olive oil
  • 6 cloves garlic
  • Tomato paste
  • 3 tomatoes
  • 4 tablespoon chopped parsley
  • Red Chili
  • Grated cheese (Parmesan)

Preparation

  1. Pour flour, eggs, and water into your Noodle and Pasta Maker.
  2. Extrude pasta according to the shape you want.
  3. Heat a pan and add garlic, oil and cook until fragrant for a minute.
  4. Add tomato paste, tomatoes, and simmer until sauce is thick.
  5. Add parsley, red chili, and stir until everything is mixed.
  6. Add pasta, stir, and add grated cheese.

Tomato Basil Pasta

Tomato Basil Pasta

The simplest of all dishes, tomato basil pasta, is an all-time favorite among people of all ages. It is light and filled with flavors.

Ingredients

  • Olive Oil
  • 2 cups tomatoes
  • 10 cloves (minced)
  • 1 teaspoon red chili
  • ½ teaspoon black pepper
  • 2 teaspoon salt
  • 400 grams flour
  • 200 ml water
  • 1 egg
  • 4 tablespoon tomato paste
  • 2 cups of fresh basil

Preparation

    1. Pour flour, eggs, and water into your Noodle and Pasta Maker.
    2. Extrude pasta according to the shape you want.
    3. Add olive oil to a large pan, and let it heat.
    4. Add tomato and cook for a couple of minutes.
    5. Add garlic, red chili, black pepper, and salt.
    6. Add freshly cooked pasta and pour the vegetable broth, water, and tomato paste.
    7. Bring to boil, and keep stirring until the soup has thickened.
    8. Garnish with basil and cheese.

Imagine you can cook all these recipes and from the comfort of your home. A pasta-making machine like the one from KENT can be a worthy addition to your kitchen. As much as your children will enjoy munching on these delectable delicacies, you will enjoy cooking them too!

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Egg Biryani Recipe – How to Make Easy Egg Biryani Recipe

This egg biryani recipe is a quick and easy biryani recipe which doesn’t take a lot of time like the conventional biryanis. But it doesn’t compromise on the taste at all..

egg biryani

Change is hard at first, messy in the middle and gorgeous at the end. -Robin Sharma

Haah.. Finally we have taken admission for my daughter in a new school. Initially, she was not happy with the new school. So I asked her why she did not want to go to her new school?

She replied saying she had got used to her old school, and that she does not want to loose her best friend as well.

Just like her, when I was small I was always scared of changes, in fact I get that same feeling even now.

And I think that is my biggest weakness.

Egg Biryani

But then I always try to make myself understand that change is bound to happen and we all should learn to accept change and keep moving.

Though I know my weaknesses and that “change” is something I am uncomfortable with, in front of my daughter I am still a brave mother for her.

I tried to make her understand how she should accept the change. I told her that she would meet new friends, new teachers, new games etc. Though she wasn’t really convinced at first, by the end of the day she had finally given up knowing the inevitable and she said that she might just like the new school.

Egg Biryani

We had taken her to the new school for her admission and I saw her looking all around.

So I asked her about the one thing she liked about the school?

She replied, “the playground”. And I knew she was adjusting to the change.

egg biryani recipe

Egg Biryani Recipe – How to Make Easy Egg Biryani

Today’s recipe is another biryani recipe but this is a little different.

This is an easy and tasty biryani, that I have tried to make today. I learned to make this recipe from my hubby.

This biryani is made with the rice called “Zeera Sambha” this is also known as Zeera rice. The rice itself has a very typical smell which gives this biryani a unique flavor altogether.

So let us check out the recipe.

Egg Biryani Recipe – How to Make Easy Egg Biryani Recipe

Ingredients

  • Seeraga Samba Rice – 1 kg ( soak it for about 45 minutes before making it)
  • Oil – 1/4 kg
  • Cardamom – 2 piece
  • Cinnamon – 2 piece
  • Cloves – 2 piece
  • Ginger and garlic paste – 4 tbsp
  • Onion – 300 gms
  • Tomatoes – 1/4 kg (thinly sliced)
  • Coriander and Mint leaves – as required
  • Curd – 1 small cup
  • Lemon – 1
  • Green Chilies – 4
  • Red Chilli powder – 2 tbsp (or as required)
  • Turmeric Powder – 1/4 tsp
  • Salt – as required

Method

  1. Wash and soak the rice for about 45 minutes.
  2. Heat oil in a pan add cardamon,cinnamon,cloves and onion . Fry till golden brown .
  3. Add ginger-garlic paste and mix well.
  4. Now add the boiled egg and mix it well .
  5. Add turmeric powder, coriander powder, green chillies, red chilli powder, tomatoes and mix.
  6. Now cook for 5 mins with close lid.
  7. Now open the lid and add lemon juice, curd, chopped coriander and mint leaves and close the lid and cook for another five minutes.
  8. Now take a spoon and remove the oil from top of the gravy and keep it aside.
  9. In a separate vessel add water, salt and mint leaves and close the lid , wait till it boils.
  10. Once the water starts boiling add soaked rice in it and half cook the rice.
  11. Now add the rice into the egg gravy, add the removed oil on top of the rice and cook for another 5 to 10 minutes in slow flame.
  12. Cover it and leave it for the couple of hours so that the flavor of the masala is absorbed by the rice.
  13. Mix rice from the bottom properly before serving.
  14. Serve with onion tomato raita and papad.
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Chakka Varatti Recipe – How to Make Jackfruit Jam

Chakka Varatti Recipe is a sweet recipe made out of ripe Jackfruit and is also called as Jackfruit Jam.

Chakka Varatti Recipe

It feels really good when you take a break at least once every year. I think it’s much needed for everyone. You don’t just enjoy the break, infact you tend to become more productive after you come back from the break. Since it was vacation time for my daughter, we planned for a trip to Hyderabad and Kerala.

And this time I took a real break from blogging and cooking as well. It was all fun time with my little daughter.

It wasn’t really a break for my husband as it was for me because he was on an official trip and I on my vacation break.

So though it wasn’t really a good time to plan a vacation to Kerala or, to Hyderabad we still had to take a forced vacation to these places.

It was terribly hot in both these places but it was fun.

Chakka Varatiyathu

My hubby had to go for an official trip to Hyderabad so we planned for the Hyderabad trip. And then we had some function and ceremonies in Kerala, so we planned for Kerala trip. We planned it in such a way that we could attend the functions there and also get a much-needed break from work.

In spite of the scorching heat, we did enjoy our trip. If I talk about Hyderabad trip, it was just awesome, I am still not able to come out of those lovely stays in Hyderabad.

Second, I liked two things about the Kerala trip. First one was the road trip to Kerala. And the second thing I liked about the Kerala trip was the Jackfruit season. Though most of us don’t like summer season but it’s this summer season when you get those juicy, pulpy and sweet fruits. And jackfruit is one of them.

Chakka Varatiyathu

Jackfruit has lot’s of health benefits too. It strengthens the immune system, protects against cancer, aids digestion, boosts energy, lowers blood pressure, controls asthma, strengthens the bones, and prevents anemia.

Let me ask you a question. Have you ever tried jackfruit jam? If not, then I must tell you that you are missing something. But, better late than never.

So today I am going to share with you a recipe called Jackfruit Jam which is also known as Chakka Varatti.

Chakka Varatiyathu

Chakka Varatti Recipe

Chakka varatti recipe is easy but very laborious and time-consuming. And the most difficult part of the whole process is to pull out the fruits and get it deseeded. Total time in making this recipe also depends on the quantity you are making. But trust me the taste is worth the effort.

Chakka Varatti Recipe – How to Make Jackfruit Jam

Ingredients

  • Ripe Jackfruit – 2 cups, (deseeded and chopped)
  • Powdered jaggery – 1 to 2 cups (powdered jaggery gets dissolve easily with water)
  • Ghee / clarified butter – 3 tbsp
  • Water – 3/4 cup

Method

  1. Dissolve the jaggery in warm water. Filter if necessary to remove any dirt or stones. Set aside.
  2. In a heavy bottom kadhai or pan cook the jackfruit in 3/4 cup water until soft.
  3. Mash it well with a wooden spoon.
  4. Add the jaggery water to it and cook on low heat, stirring constantly.
  5. When the mixture starts thickening and starts sticking add the ghee and keep stirring and cook until it reaches the jam consistency and the mixture starts to leave the sides.
  6. Remove from the heat and let it cool down.
  7. Once it gets cold, store in a air-tight jar and refrigirate.
  8. It tastes great with bread, roti or parathas.
  9. This recipe can also be used to make many delicious and irresistible dishes, like elai ada (pan poli), payasam, sweet idli etc and many more.

Notes

Empty into a dry, air-tight container and refrigerate. Take out small portions when needed.

This preserve stays fresh for a long time if used with care. Do not use wet spoons or put your hand.

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