Paneer masala

Hi all, this paneer masala is from '100 vagai side-dish' book by Archana Natarajan.  Thanks to Srivalli for an awesome CCC because I am utilizing all my cookbooks now, which otherwise would have been an dusky showcase material  :P  Never thought paneer masala would have been this much delecious that too without adding dense cashew paste or cream.  Recipe calls for an simple ingredients, yet awesome output.  Isn't it great??

This gorgeously looking paneer masala is too creamy and tasty that anybody can hardly resist :)  And they save a lot of time too :P  Comes in handy, especially if you have any sudden guests coming over also for an week-end treat!  Hubby loved it with roti/chapathi, though this would be guarentely an hit with pulao/rice :)

Egg pulao

    Not long before, we visited 'Royalseema ruchulu' restaurant at Hyderabad, I must admit that 'Nattukodi pulao' was an real FAB.  We continued to order pulao twice, thrice.... :)  After relishing their hot, fiery pulao, blogger part of mine desired to make an 'silent try' :)   As thought, I continued making the pulao with hard-boiled eggs, pulao was fantastic.  Here, I also share one useful trick for cooking the rice with correct texture. Also try to cook basmati rice in an wide-mouthed vessel, so that they dont become mushy and stay like separate grains.

Egg pulao can also be an 'hit' in your family.  Try them ideally on an week-day lunch once before an exotic week-end lunch :D  I garnished this egg pulao with mint leaves, one slice/wedge of egg along with deep fried onions.  I had them, as such.  Every bite was flavourful and tempting.  My daughter, Varsha who doesn't eat spicy food also carved an special interest to this pulao.  This is an easy and tempting alternative to our usual home-made  biriyani.  Do try them :D

JUST EAT INDIA - Review

       JUST EAT India is India's largest online food ordering portal and table reservation website.  It is headquartered in Bangalore with other branches at Delhi, Mumbai etc and is prone to expand rapidly. Currently working with over 2500 restaurants, 52 cuisines and 3 lakh dishes, they have more than 3.5 lakh registered users.  Parent company is headquartered in UK, with presence of 12 other countries. (apart from India) 

WHAT MAKES JUSTEAT SO SPECIAL??

   Justeat is user-friendly website, all you have to do is one click to select the place you stay and an range of restaurants are displayed.  You can select one near your locality (within 2 kms) and get into their online menu range.  There are two options at online ordering portal- cash on delivery and online payment.  Make sure to grab online payment, because JUSTEAT offers discount coupons  for online payments which ranges from 15 to 30 percent off.  Not only that there are also coupons offering two hundred rupees off from your billing, isn't it great??

MY EXPERIENCE WITH JUSTEAT

I logged on and ordered pizza from Pizza corner and choose to make an online payment.  After I am done with payment, I soon get an call from restaurant saying that my order is confirmed and pizzas will get delivered within fourtyfive minutes.  As said, pizza is made and delivered to me within time.  I enjoyed them along with my family members...

With one-click ordering system, JUSTEAT has made life easier and reliable.  Earlier, I used to  ask this as an favour to my hubby.  But, now, with JUSTEAT, I can order my favourite dish from favourite restaurant, simply by sitting at home...  I find this very comforting, don't you too friends???  Don't have system/laptop to support this need......??  Don't worry :)  Because, now JUSTEAT is also available as an food ordering applications  in your mobile phones (Android, iPhone, Windows 8 )  Make sure, you do grab their apps and benefit yourselves  :)

YULE LOG - Baking partners December 2013

The very same date, previous year was my first post for Baking partners ..still cant beleive it is since an year now, feeling very nostalgic :) And ever since I bought an OTG, and got many flopped outcomes, I had been scratching my head for an better alternative.  Introduction to this Baking partners was an 'blessing in disguise', through one of my friend's blog.   Let me take this as an ideal oppourtunity and list out other bakes I made,

1. Plum cake
2. Apple pie
3. French Macaroons
4. Cheese cake
5. Newyork-styled pizza
6. Chocolate eclairs
7. Chiffon cake
8. Biscotti
9. Kronut
10. Pumpkin bread
11. Pataqueta

    Don't get hard on counting, since I missed february month :)  So, each bakes listed here, has lots of tactics or lots of tips/details involved.  Since we were given links to knowledge each details, the entire baking became like an 'internal assessment' to us :P   Now, I have the confidence of baking my own cookies/cakes, thanks all to this humble community.

Coming over to this month's challenge, it is YULE LOG.  YULE LOG is an dessert/cake made especially during Christmas.  Here an chocolate cake/genoise cake is baked using an swiss roll pan, filled with vanilla icing, rolled over and again frosted with chocolate icing.  Fork impressions are made in order to make them resemble like an log!   Making them was quite interesting and nourishing the delecious outcome was the BEST DAY in my life.  Thanks all goes to Tanushree and Swathi Iyer.

Flax seeds powder

    One evening, I was watching JAYA TV programme, termed suvaiyo suvai.  The host was cooking 'Aazhi vethai podi' otherwise called Flax seeds powder.  I was completely delighted to find this, since I had bought flax seeds few weeks before :)   Flax seeds, derived from fibre crop is well known for its healthy benefits.  Not only is it source of fibre, vitamins, omega 3-fatty acids and micronutrients, they have also been proved scientifically to lower risk of heart attack, diabetes and cancer.

You can also view this wiki link which explains its consuming tricks.  Flax seeds powder made here, is an delecious fusion, I must say :D,  dry roasting  our desi ingredients and flax seeds separately, they were made to cool and thoroughly powdered.  This can be substituted with our regular idly/dosa podi.  The cook host has also requested not to mix them with oil and consume them as it is with dosa/idly.  The reason she explains is that though one mouth would feel the 'dryness', saliva will be secreated and balance the rest of the meal.