Wednesday, October 24, 2018

Shahi Tukda Recipe | How To Make Shahi Tukda?


Shahi Tukda is a rich and creamy Indian dessert, where fried bread pieces are dipped in cardamom flavored milk syrup, layered and finished off with some crushed almonds, cashews and pistachios. Check out the step by step pictures for the full detailed recipe.


Shahi Tukda is a rich and creamy Indian dessert, where fried bread pieces are dipped in cardamom flavored milk syrup, layered and finished off with some crushed almonds, cashews and pistachios.


Diwali festivities has officially begun, and it's the nationwide excuse to indulge in the delicious treats of this season. Shahi Tukda is a perfect dessert to celebrate Diwali or any other occasion, cook it up as an after-meal dessert at home and enjoy. Be it adult or kid, no-one can resist this irresistibly rich yet light simple dessert.

Shahi Tukda is a traditional dessert from the royal city of Hyderabad. It's a perfect fall season dessert with rich flavors and takes less than 20 minutes to prepare! A favorite at holidays and a treat to serve your guests for any get together you are throwing or any special occasion for your family

Shahi Tukda is one is the easiest dessert which any beginner can try and enjoy. It has a beautiful aroma and is quite hard to resist. This dessert is made with 5 main ingredients milk, sugar, bread, nuts and cardamom. The flavor of this dessert comes from cardamom. You can also add pinch of saffron or a tablespoon of rose essence to the syrup.


Shahi Tukda is a traditional dessert from the royal city of Hyderabad. It's a perfect fall season dessert with rich flavors and takes less than 20 minutes to prepare!



Some people like their Shahi Tukda crisp but some people like it really soft. I usually like the soft version so i skip making the sugar syrup, but, if you are someone who like a nice crunch, then you can make a sugar syrup alternatively and dunk the toasted breads into it, for around 20-30 seconds.

I started with making flavored thickened milk syrup (rabri) by simmering the full cream milk on the stove and flavored it with cardamom and rose essence, and, the end result was far better than what i thought. Everyone in my family just loved it. You can also use condensed milk or milk powder but I prefer making the rabri with full cream milk.

Toast or deep-fry the bread pieces in a clarified butter, dip them into the prepared thickened milk syrup and arrange them on a serving plate. Sprinkle some nuts on top. Freeze for 30 minutes, then serve.


HOW TO MAKE SHAHI TUKDA (STEP BY STEP)


1. Boil 4 cups of milk in a saucepan. Once it's boiled, add sugar, cardamom and rose essence for flavor and mix it well. Add in the dry fruits, and stir continuously till the mixture started to reduce and thickened. Turn off the flame.



Boil milk in a pan. Add sugar, dry-fruits, cardamom and rose essence for flavoring and mix it well. Stir continuously till the mixture started to thickens.


2. Cut 6 bread slices into diagonal shape. Heat one tablespoon of butter in a non-stick skillet over medium heat. Cook the bread from both the sides till it becomes golden brown.


Toast or deep-fry the bread slices in clarified butter.


3. Dip the the bread toasts into the prepared thickened milk syrup and arrange them on a serving plate. Sprinkle some dry-fruits on top. Freeze for 30 minutes, then serve.


Dip the the bread toasts into the prepared thickened milk syrup and arrange them on a serving plate. Sprinkle some dry-fruits on top and serve.



I hope you enjoy this recipe! Let me know what y'all think!
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SHAHI TUKDA RECIPE



Yield: 4 Servings
Preparation time: 5 minutes
Cooking time: 20-30 minutes
Author: The Food Root

Ingredients

6 Freshly Baked White Bread Slices, Purchased or Homemade
4 cups Full cream Milk or Condensed Milk
1/2 cup Sugar
1 tablespoon Rose essence (optional)
5 tablespoon Butter, room temperature
5-6 Cardamom pods, crushed
5-6 Almonds, sliced
5-6 Pistachios, chopped
Chopped mixed nuts for garnishing

Method

1. Heat milk in a non-stick pan. Stir and bring it to boil till it reduces half of its quantity. Add sugar, cardamom pods and rose essence for flavor and mix it well. Add in the crushed pistachios and almonds, and, stir occasionally to avoid milk sticking to the pan. Once it's reduced and thickened, turn off the flame and let it cool down to the room temperature.

2. Remove the edges of the bread with the knife and cut them into diagonal shape. Heat one tablespoon of butter in a non-stick skillet over medium low heat. Place the bread and cook it from the both the sides till it becomes crisp and golden brown.

3. Dip each crispy bread piece into the prepared thickened milk syrup for about 20 seconds and arrange them into the serving plate.

4. Pour the remaining milk syrup over the pudding. Sprinkle some pistachios and cashews over it. Freeze for 30 minutes, then serve.

Notes

1. Add sugar as per your taste.
2. For more flavoring, you may add a pinch of saffron to the milk syrup.
3. Instead of soaking the balls in sugar syrup, they are soaked in thickened milk syrup.
4. You can serve it warm or refrigerate it for later.

Sunday, October 7, 2018

Mint Coriander Chutney


Mint Coriander Chutney is a tangy and exciting combination of mint, coriander, raw mango along with a kick of green chilli.


Mint Coriander Chutney is a tangy and exciting combination of mint, coriander, raw mango along with a kick of green chilli. It's a very straightforward recipe. All you need is few simple, easily available ingredients and you are ready to go.

Since my garden is overflowing with fresh herbs, I decided to make mint coriander chutney. This chutney is full of garden fresh flavor and can be made in less than 10 minutes.

Everyone in my family loves eating chutneys so we make this at least once a week. They are perfect accompaniment to any meals. I always have it my refrigerator as it’s just so versatile. It pairs well with Indian appetisers like fritters, medu vada, dahi vada, salads, chips, chaats and taste great when spread on sandwich and wraps. My personal favorite is to eat chutney with paneer-tikka.

I love to add raw mango in my chutney with rest of the ingredients to get the tangy flavour as it compliments the chutney beautifully. When raw mangoes are not in season, lime juice or dried mango powder can be used as substitutes.

Add less water if you are making chutney in a large quantity and refrigerate in an airtight container. But it's also not advisable to store the dip for longer than few days as the mint and coriander will oxidise rapidly and turn dark, so it's always better to consume it fresh.


Mint Coriander Chutney are the perfect accompaniment to any meals. I always have it my refrigerator as it’s just so versatile.


The chutney taste extremely delicious when prepared with few right spices and ingredients. The flavor of the chutney can be adjusted according to your preference but I would recommend you to try with the given quantities first.


Mint Coriander Chutney

Serves: 6-8 People
Preparation time: 10 minutes
Cooking time: 10 minutes
Author: The Food Root


Ingredients


2 cup mint leaves
11/2 cup coriander leaves
1 raw mango, grated or 2 tablespoons lime juice
2-3 green chillies, seeds removed, chopped
1/4 cup water, add more if required
1/4 tablespoon cumin powder, roasted
1/2 tablespoon salt or as per taste
1/4 tablespoon pepper or as per taste

Method


1. Pluck the mint leaves and coriander leaves from stem and clean it under running water using a colander or strainer.

2. Drain off the water in a colander. Let the leaves sit until they are completely dry, for about 5-6 minutes.

3. Roughly chop the leaves and the tender stems as you have to blend everything eventually.

4. Add all the ingredients in a blender and blend them until the mixture has smooth consistency.

5. Pour the chutney into a serving bowl.

6. Chill in the fridge until ready to serve.

Notes


1. You can refrigerate and use the mint and coriander chutney for 3 days but it's always better to consume it fresh.

2. Choose leaves that are bright, without the signs of browning.

3. You can also use the tender stems of the leaves as they all taste the same.

4. If you want your chutney to be tangy, add grated raw mango and grind with rest of the ingredients.

5. When raw mangoes are not in season, lime juice or dried mango powder can be used as substitutes.


Sunday, September 9, 2018

8 Mindful Eating Tips To Help You Eat Better

Mindful eating is the practice of being aware of all your senses in the present moment. It helps us to develop a positive and a truly healthy relationship with the food.


Mindless Eating

Mindless eating means eating food without paying attention to what and how much is eaten.

Mindful Eating

Mindful Eating means being aware of your own body and food cravings. It's about paying full attention to what you are eat and drink. Eating mindfully is the practice of being aware of all your senses in the present moment. It helps us to develop a positive and a truly healthy relationship with the food.

Make peace with your mind and try these 8 simple mindful eating tips and get real results.


1. Keep a food journal

Food journal is a smart way to track of what you eat each day. You can document everything of what you plan to eat before eating it. This will put back you on track towards the goals you hope to fulfil and hence help you to look at your eating habits and making healthy changes. A regular practice of journaling can evoke mindfulness, increase self-awareness and nurture self-growth.

2. Practice Intuitive eating

Intuitive eating is all about trusting your own body when making decisions about food without feeling guilty. It's a non-diet approach that addresses the importance of rejecting the dieting mentality, respecting your body and helps you in coping with emotional eating.

- Eat when you are hungry.
- Stop eating when you’re feeling tired, sad or stressed.
- Eat things that make you feel good.
- Do not eat when you are full.
- Pay attention to what you are eating.
- Know your body’s personal hunger signals.

3. Move your body

It's not about going to the gym or going to the run every single day but it's about bringing small changes in your life. A walk, jog, dance or doing the simple household chores also counts.

Meditation : Meditation is the most effective way to jumpstart mindfulness. Practice meditation for the sense of ease in your life. It improves mental health and general well-being. It reduces stress, anxiety and depression, improves focus and concentration and increase empathy and compassion.

4. Develop healthy eating habits

Eating a small, healthy snack in between meals can prevent you from overeating. Snacking on fruits, granola bars or handful of almonds is a good way to fulfill daily nutritional requirements of the body.

5. Compose smart cheat meals

It's good to eat a cheat meal that is well balanced and higher in both calories and carbs than your normal meal. Rethink them as your weekly rewards. Just make sure to keep the record of your cheat meal and not go overboard. Everything in moderation always works. If you're eating healthy and exercising every day, indulge in a sugary treat from time to time but avoid nutrient poor foods that can ruin a week's worth of progress.

For example try our Dry-fruit custard recipe - you're going to love it! 😋

There is nothing more pleasurable than digging into a bowl of chilled vanilla dry fruit custard.
Indulge in a sweet treat - dig in a bowl of vanilla dry fruit custard 

If you are always eating a low-carb diet and exercising most days of the week, you are likely to burn more calories than what your consuming, but after a point of time, your body will get used to this and you won't be able to burn as many calories. By incorporating a 'Cheat Day' to your diet, you can increase your calories-intake and burn more calories and reset your metabolism.

6. Change your eating habits

- Eat in a relaxed environment and focus on eating. Just eating.
- Eat very far away from your bedtime.
- Try eating clean through the day.
- Focus on the textures, flavors and savor every bite you take.
- Focus on how you feel - hungry, satisfied, relaxed
- Pay close attention to your food and and how it makes you feel.
- Chew : The way you eat has a large impact on how your digestive system works. Chew 20-25 times and break down your food properly into smaller digestible particles, that can easily pass through digestive tract. This will help to avoid bloating and other GI symptoms.
- Use small plates and serve yourself small portions : Reducing the amount of food you serve to yourself can make a significant difference to the amount of calories you consume. One easy way to reduce portion sizes is to use smaller plates. It’s a great way to delude yourself into eating less.
- Eliminate the distractions : Turn off the tv, turn off the computer, turn off the phone and eat your food peacefully in an electronic-free zone. Distraction while eating can lead to overeating and disrupt our digestion. Mindful eating is about savoring your food and eating slowly without distraction.
- Do not overeat : Do not overeat unless your hunger is genuine and strong enough. Limit how often you eat foods that are high in fat, salt, sugar or calories. When you eat mindfully, you will be able to recognize when you are starting to get full so you can stop before you overeat.

7. Do not starve the whole day

Don't go more than five hours during the day without eating. Eat at the regular intervals. Eat healthy, low fat snacks in between if you are going to go more than five hours of eating. Do not starve the whole day as this will only lead to binge. All you need to put is mindfulness, discipline, moderation and balance!

8. Express Gratitude

Acknowledge your food and appreciate everyone who gave their time and effort to prepare it. Think about where your food comes from and be thankful! This will help you control your hunger pangs!


8 Simple Ways To Practice Mindful Eating And Get Real Results

I hope you find this information useful! Do let me know in the comments below! I'd love to hear from you guys! Oh before I sign off, I want to thank you all to follow me on facebook, pinterest, twitter, google+ and instagram! 💓 Keep the love coming!

Happy weekend and stop by again as next few weeks are shaping up to be good with few posts in a pipeline!

Much love
x

Monday, August 27, 2018

Paneer Tikka | Grilled Paneer and Vegetable Skewers


Delicate Paneer chunks and vegetables marinated in yogurt and spices, skewered and grilled to perfection!


Tender paneer cubes and vegetables marinated in yogurt and spices, skewered and grilled to perfection!

Paneer tikka is a perfect starter for the barbecue or theme parties. They are easy to prepare, look gorgeous and adds a great variety to the vegetarian menu.

I'm addicted to paneer tikka and I can't go more than a few weeks without it. It is that one starter that I mostly order without even having a look at the menu, but it's actually really easy to make them at home.

My Mom recently surprised us with this exotic starter. It tasted super good, exactly like the restaurant one. I just couldn't resist taking a picture of this for my blog and post it for you guys! Mostly in the restaurants they cook paneer tikka in a tandoor but at home you can make them at a grill pan or in an oven.

You can use any vegetable that goes well with paneer but I'd recommend you to go with onion, peppers and tomatoes as they adds a very vibrant color to the starter and also adds a mild sweetness too.

Marination for paneer tikka is prepared with oil, spices and yogurt but it's always good to add roasted gram flour, ginger-garlic paste and lime juice for an added flavor. This marinade will give a great flavor and keep your paneer juicy. You can also substitute these spices with tandoor masala - a spice blend which creates a smokey tandoori flavor.

Marinate the paneer and veggies in the spice paste blend, toss, and set aside, for atleast an hour in a refrigerator. Meanwhile, soak the wooden skewers in water so that they don't burn while cooking. If using metal skewers, no need to soak. Next, thread the paneer and veggies and roast them into a grill pan, tandoor or oven. And, your delicious starter is ready. It's so good, that the smoky-juicy-charred flavors will just you keep going back for another bite.

I hope you give this one a try - it is worth the effort and sure to impress.


PANEER TIKKA


Serve: 3-4 People
Preparation time: 10 minutes
Marination time: 1 hour
Cooking time: 20 minutes
Author: The Food Root

Ingredients


2 cups Paneer (cottage cheese) cubes, cut into 1 inch cubes
1 medium size Onion, cut into 1 inch cubes
1 medium size Pepper or Capsicum, cut into 1 inch cubes
1 large size Tomato, cut into 1 inch cubes

Marinade


1/2 cup thick Yogurt
3 tbsp Gram flour, roasted
1 tbsp Oil
1 inch Ginger, grated
4 cloves Garlic, finely chopped
1/2 tbsp Red chilli powder
1/2 tbsp Jeera powder
1/2 tbsp Mango powder
1/2 tbsp Turmeric powder
1/2 tbsp Cumin powder
1/2 tbsp Coriander powder
1/4 tbsp Garam masala
1/2 tbsp Chaat masala
1/2 tbsp Salt or as per required
2 tbsp Lime juice
Fresh Coriander leaves, finely chopped

Garnishing


1/2 tbsp Chaat masala
Lime wedges
Coriander leaves, finely chopped (optional)


Method


1. Start cutting with paneer, pepper, tomato and onion into 1 inch square cubes.

2. In a bowl, add yogurt, gram flour, oil, ginger, garlic, red chilli powder, jeera powder, mango powder, turmeric powder, cumin powder, coriander powder, garam masala, chaat masala, lime juice and salt as per required and mix it well.

3. Add pepper, tomato, onion and paneer in the marinade, then toss with a spoon until they are coated with the yogurt and spices. Next, cover the bowl and set aside, for at least an hour in a refrigerator.

4. Thread the paneer cubes, alternating with onions, peppers and tomatoes on the pre-soaked wooden skewers.

5. Drizzle 1 tbsp of oil or butter on a grill pan and place the paneer skewers and let them cook for 3-4 minutes until it turns crisp and golden brown. Next, brush them with cooking oil and flip them and let it cook for 2-3 minutes till its turn crisp and golden brown.

6. Alternately you can grill them in an oven instead of roasting them in a grill pan. Preheat the oven to 180 degrees C. Line baking tray with parchment paper or aluminium foil and coat it with cooking spray. Arrange the skewers, keeping enough space in between them and brush them with some oil.

7. Bake them for about 15-18 minutes or till you see the edges slightly browning. Rotate them halfway through the baking process. Keep a close watch after 10 minutes of grilling.

8. Remove these delicious paneer tikka on a plate and sprinkle some chaat masala. Serve them piping hot with mint chutney, lime wedges and enjoy!

Notes


1. Use homemade paneer or store bought paneer, both will work fine.

2. Add your favorite vegetables along with paneer and grill them.

3. Use 3 tbsp of flour in the marinade so that paneer doesn’t stick to the grill pan.

4. Roast the gram flour for 2-3 minutes before adding them into the marination.

5. Set aside to marinade for atleast 30 minutes or upto 8 hours in the refrigerator.

6. Soak the wooden skewers in water for atleast half an hour, else they’ll burn while cooking.

7. Customize and adjust spice levels to suit your taste.

Thursday, July 26, 2018

Stuffed Bell Peppers with Classic Mashed Potato Recipe


Bell peppers, stuffed with the combination of mashed potatoes, fresh herbs and topped with cheese, makes for an excellent midweek dinner option.


Crispy tender bell peppers, stuffed with the combination of mashed potatoes, fresh herbs and topped with cheese, makes for an excellent midweek dinner option.


The stuffed bell peppers also known as stuffed capsicum, are perfect for weeknight meals. You can serve them as an appetizer or as a side dish. This colorful, light and flavor-packed recipe, can be made under 30 minutes. It can be roasted both in a grilled pan or in an oven. I used a classic filling of mashed potatoes and also sauteed onions along with it, as it adds a whole lot of flavor to the filling.

This recipe will make you fall in love with the earthy flavors of bell peppers. The relishing flavors of the stuffed bell peppers are just heavenly divine.

They are cheesy, lighter and healthier than the most of their counterparts. Also, this is the simplest version of stuffed bell peppers because i used very little ingredients and spices this time, focusing on putting a meal together without much fuss.

Stuffed peppers are very versatile, you can do anything with them. There are plenty of options to explore, just make them according to your own taste and preferences. Feel free to be adventurous with the veggies, herbs and spices. With every filling you use, the bell peppers will bring out a delicious flavor out in a palate.

There are different colors of peppers available in the market, you can chose any one of them. Each will bring out, different flavors while cooking. Also, try to pick up the small peppers for this dish, so that they can easily stand on the pan while roasting. If you are using larger ones, you can trim the bottom slightly to create the flat surface and use them.

To prepare the dish, preheat the oven to 320 degrees F. Spoon the potato filling in the bell pepper and arrange them in the baking tray, and, roast it for 10-12 mins until it's evenly cooked. Then, top it with cilantro and cheese and place it back in the oven for another 2 minutes till melted, to make it more indulgent.

If roasting directly on a gas stove, heat a non-stick frying pan and spray oil. Place all the stuffed capsicums in a pan, cover with a lid and reduce the stove to low. Let them cook for 10 mins. Keep rotating in between so that they get cooked from all sides. Top it with cheese, and roast it for 2 more minutes and serve with rice or on its own!

Do try this recipe, I'd love to hear how it turns out for you!


Pin the image below and do not forget to follow us on pinterest!


Crispy tender bell peppers, stuffed with the combination of mashed potatoes, fresh herbs and topped with cheese, makes for an excellent midweek dinner option.



Stuffed Bell Peppers with Classic Mashed Potato Recipe


Serves: 4 people
Preparation time: 15 minutes
Cooking time: 30 minutes
Author: The Food Root

Ingredients


3 potatoes, boiled and mashed
4 bell peppers, deseeded (green/red/yellow)
1 onion, finely chopped
1 tomato, finely chopped
2 tsp butter
1/2 inch ginger, grated
2 cloves garlic, finely chopped
1 tbsp salt or as per taste
1/2 tbsp black pepper
1/2 tbsp chilli powder
1/2 tbsp cumin powder
handful of coriander leaves or cilantro
shredded mozzarella (optional)

Method


1. Steam or boil potatoes without making them mushy. Mash them with potato masher, leaving some texture. Season to taste with salt and pepper. Keep aside.

2. Cut the tops of the bell peppers and deseed them. Cook the bell peppers, uncovered in boiling water for 5 minutes, drain well or microwave them for about 3 minutes before stuffing them with the filling.

3. Heat butter in a pan, add ginger and garlic and stir-fry until fragrant. Add chopped onion, cook over medium heat, stirring occasionally, for 2 minutes. Next, add chopped tomato and cook for 2 minutes. Then, add salt, black pepper, cumin and chilli powder. Mix everything well. Add mashed potatoes and cilantro, stir it nicely and cook them until done on low flame.

4. Spoon the potato mixture in a capsicum till it's neck and stuff them tightly.

5. Preheat the oven to 160 C/320 F. Arrange the stuffed capsicum side by side, in one single layer onto a pre-heated baking tray by lightly brushing it with oil. If the peppers won’t stand, trim the bottom slightly to create the flat surface. Roast it for 10-12 mins, or until it's evenly cooked. If they turn soft and tender, they are done.

6. Top it with cilantro and mozzarella cheese and place it back in the oven for another 2 minutes till melted and enjoy!

Notes


1. If roasting directly on a gas stove, heat a non-stick frying pan and spray oil. Place all the stuffed capsicums in a pan, cover with a lid and reduce the stove to low. Let them cook for 10 mins. Keep rotating in between so that they get cooked from all sides. Top it with cheese, and roast it for 2 more minutes and serve!

2. Since we are baking the mashed potatoes you might want to use a dash of more salt than what you generally use, as bell peppers try to dominate any dish.

3. You can top it with a bit of cheese to make it more indulgent.


Friday, July 6, 2018

Paneer Nugget Casserole


A combination of soya nuggets and paneer (Indian cottage cheese), studded with capsicum, tomatoes and peas, and, flavored with a medley of aromatic herbs and spices.

Paneer Nugget Casserole that we made for lunch today, turned out so yum that i wanted to share the recipe with you all, right away!

This is a healthy, quick and easy side dish that combines the meaty texture of soya nuggets and paneer (Indian cottage cheese), studded with capsicum, tomatoes and peas, and, flavored with a medley of aromatic herbs and spices. You can enhance the flavor of this dish by adding some lime juice and coriander or mint. It tastes phenomenally well with freshly made lacha paratha and fried rice.

Soya are a great source of high quality protein, and are rich in vitamins and minerals. It's a nutrient rich plant protein that has all the essential amino acids, and make an excellent substitute for the meat-based products. You can buy the packet of soya nuggets in an Asian market, and, if you don't have an Asian market near you, you can easily find them online. Soya nuggets can be added in variety of dishes like biryani, pulao, manchurain, soya chunks curry and other stir fry dishes. They are soaked in hot salted water, until, they are soft and fluffy. Once soaked, drain and squeeze out all the excess water from them and they are ready to cook. Soaked soya nuggets should be kept in the refrigerator and used within 3 days.


Paneer Nugget Casserole is an open-end recipe and it's variation are endless. You can always toss in few extra veggies and add brightness to your recipe. I always try to make it differently, depending on what is available at my home.

Paneer, is the star ingredient of this dish. It gives a very mild and a rich creamy texture to this dish. You can either buy paneer from the market or make your own. It should be kept in the refrigerator and used within 2-3 days. I always pan-fry the paneer, so that, it retains it's shape as it cooks, soaks up the flavor, and, doesn't melts.

Paneer Nugget Casserole is an open-end recipe and it's variation are endless. You can always toss in few extra veggies and add brightness to your recipe. I always try to make it differently, depending on what is available at my home. Just keep the texture fairly chunky rather than finely chopping as it contrast well with Paneer and Soya Nuggets. You can control your spice level, mix in your favorite veggies and make it according to your taste preferences and requirements. So just follow your tastebuds and enjoy!

PANEER NUGGET CASSEROLE


Serves: 3 people
Preparation time: 10 minutes
Cooking time: 20 minutes
Author: The Food Root

Ingredients


1 cup soya nutri nuggets
100 gms paneer (Indian cottage cheese), cut them into 1/2 inch cubes
1 large bell pepper, sliced and deseeded, cut them into 1 inch square pieces
1/4 cup peas, fresh or frozen
2 medium-size tomatoes, finely chopped
4 small green tomatoes, should be firm, and feel heavy in your hand, cut them into half (optional)
1/2 inch inch ginger, peeled, grated
4 garlic cloves, finely chopped
2 green chillies, finely chopped
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp chilli powder
1/4 tsp garam masala
1 tsp salt or as per taste
1 tbsp lime juice (optional)
2 tbsp olive oil
chopped coriander leaves, garnishing

Method


1. Soak the soya nuggets in hot salted water for 10 minutes. Once they are soaked, wash few times, drain and squeeze out all the excess water from them and keep aside.

2. Heat oil in a pan, gently add paneer, a pinch of salt and pan-fry them for about 3 minutes. Flip them over and let the other side also fry and keep aside.

3. Next, roast capsicum for 2 minutes. Keep stirring to avoid burning. After 2 minutes of roasting, transfer it to a bowl.

4. Now, heat oil in the same pan, and, add grated ginger, followed by chopped garlic cloves. Give it a stir and cook for 1 minute.

5. Add the chopped tomatoes over medium heat. Cover and simmer over medium-low heat for 3-4 minutes or until the tomatoes are soft and well cooked.

6. Add the green tomatoes, sprinkle the salt, turmeric and coriander powder. Stir and cook for 3 minutes. Then, add peas followed by cumin and chilli powder. Stir and cook for 2 minutes.

7. Add the soya nuggets and the roasted capsicum. Cook for about 2 minutes or until the nuggets and capsicum are softened.

8. Add the roasted paneer cubes into the pan. Mix it together to coat the spice on paneer cubes. Cook for 2 minutes.

9. After 2 minutes, check for salt and add any, if required. Now, add some garam masala at the end and continue to cook for another 2 minutes.

10. Squeeze some lime juice and sprinkle chopped coriander leaves, give it a mix and serve hot.

Notes


1. You can add your favorite veggies or whatever is available at home. The idea is to make the dish more colorful and delicious.

2. Remember to pan-fry the paneer, so that, it retains it shape as it cooks, soaks up the flavor and doesn't melts.

3. Just keep the texture fairly chunky rather than finely chopping as it contrast well with Paneer and Soya Nuggets.

Sunday, June 3, 2018

5 Best Food Places In Shimla You Must Visit


Breathtaking landscapes, colossal mountains, luxurious valleys, quirky, fun, eccentric cafés and restaurants, Shimla has everything to charm you with it's timeless beauty and delightful culinary experience.

The famous Mall Road is the local hangout spot for everyone coming to Shimla. It is filled with delicious dining options, where residents and tourists can enjoy a vast array of diverse cuisines. Chic ambiance, cosy interiors, gorgeous views, scrumptious food and a well stocked bar - these places have it all. Highlighting the best of these lively eateries, here is our take on the Shimla's 5 best food places!

Cafe Simla Times


Enjoy the perfect weather with good food, chilled beer, live music and outdoor garden lounge seating at Café Simla Times.



Enjoy the perfect weather with good food, chilled beer, live music and outdoor garden lounge seating at Café Simla Times. Known for it's Indian, Italian, Mexican, Chinese and Thai cuisines, the place is relatively new but has gathered lots of positive reviews. This beautiful cafe has classy and visual appealing decors, with plenty of hanging lanterns. The restaurant serves some of the best wine in Shimla and have music nights to make your trip more fun. There is also an outdoor seating arrangement where you can take in the breathtaking view of the beautiful townIt's mostly crowded during peak dinner hours, still, the wait time isn't usually more than 15 minutes. I'd recommend a reservation if going with more than just a couple people.

We tried their famous woodfried pizzas, smoothies and cocktails.




Cafe Sol


Cafe Sol serves some of the exquisite Mexican, Thai and Italian dishes. Make sure to try this place for a quick bite.



Located amidst the busy street, Café Sol is certainly one of the best places to eat in Shimla. Offering the exquisite variety of Mexican, Thai and Italian dishes, it's a beautiful restaurant with well decorated interiors. Whether it's breakfast, lunch or dinner, it's a perfect spot to sit back, relax, and converse over food and drinks. part of Hotel Combermere, it provides an incredible sight of the beautiful landscapes of Himachal.

Greek salad and lemon cheesecakes are a must try at Cafe Sol.



Embassy


Cafes in Shimla are endless but Embassy is our top pick. Run by an old couple, this quirky cafe has got something for every foodie. It's one of the oldest cafe in town, and serves some of the best coffee and delightful munchies on Mall Road. This place has prominent and beautiful wooden interiors. The vibe is very warm, cosy and upscale rustic, perfect for relaxing with a good book or chilling with a good company. It has hundreds of handwritten messages and posters, stuck all over the walls.  The open balcony gives you a view of whole town and looks mesmerizing at night when the town lit up.

The most sought items have to be their carrot cake and walnut pie.




 Eighteen 71 Cookhouse & Bar


With options of Indian, Continental, a live food counter and fresh in house bakery products, Eighteen 71 serve guests with lip smacking food and cocktails.



The Eighteen 71 welcomes you with classy interiors, an extensive menu complimented with cheerful smiles on the staff's face. It's among my favorite dining option in Shimla with good food, live music and drinks. Portion sizes are good and so is the quality of food. For people who want to have a drink with their friends, this top notch restaurant also has a well stocked bar. With options of Indian, Continental, a live food counter and fresh in house bakery products, they serve guests with lip smacking food and cocktails. 

Their tantalizing variety of vegetable focaccia, mushroom galouti kebab, and interesting cocktails cannot be missed.



Cecil


Rich with history, the Oberoi Cecil embodies old-world elegance with its opulent ambiance and rich decor. The beautiful ambiance complimented by chandeliers, bay-windows, wood paneling, floral arrangement will remind you of the British era. With comfortable seating, a glass wall gives you a stunning view of the entire city outside. Besides serving the exquisite range of international, pan-Indian and local Himachali cuisines, the chefs are always willing to prepare the other dishes on request. Each dish is creative, producing bold and complex flavors. You can make a prior reservation or just walk in, if you are a house guest at the Cecil.

We had a taste of falafel and pita in addition to dham and madra, the traditional Himachali cuisines and recommend it to all.

The list of best 5 food places doesn't end here. These were just my personal favorites which I would highly recommend to anyone visiting Shimla.


Sunday, April 1, 2018

VIBRANT VEGAN BUDDHA BOWL


This vibrant vegan buddha bowl is filled with veggies like broccoli, peas, corns, tomatoes, served with brown rice and combined with a delicious, simple ginger and lime dressing.


Getting into the groove with this vibrant vegan buddha bowl!! 

This super delicious healthy buddha bowl is packed with grains, nutrients, and tons of veggies to fuel your body and mind.

If you've been following my blog, you would know how obsessed I'm with buddha bowls. I find them so satisfying and nourishing! It's my favorite thing at the moment. You can add whatever veggies, grains, seeds available at home, combined with your favorite dressing, and have these for your breakfast, lunch or dinner!

This fast and easy salad come together in just 10 minutes. It's exciting blend of flavors, textures, and colors will leave you wanting more! This recipe is completely vegan and gluten-free.

This vibrant buddha bowl is filled with veggies like broccoli, peas, corns, tomatoes, served with brown rice and combined with ginger lime dressing.
You can dress this salad bowl with your favorite dressing, or just leave them undressed! I made a delicious, simple ginger and lime dressing, and it's so much cheaper and better than the store-bought stuff.

To make this, you'd have to cook brown rice ahead of time. I like to make big batches of brown rice (or quinoa) and keep them in the fridge so they are ready to make healthy dishes like these.

The broccoli, peas and corn stays vibrant here, because all you're doing is a quick steam then tossing with olive oil, lemon and salt. 
I have used fresh sweet corn. You can also use tinned corn for this salad.

I love using frozen peas in my salad. Well, you don't need to cook them but do remember to wash them with warm water, else you'll end up up with a wet mushy salad. When they are little warm, mix them up with olive oil, vinegar, lemon and salt. 

I always try to make this salad differently, depending on what is available at my home. Just have a look what you have in your kitchen, and play around with vegetables, herbs and spices, and try to make it as per your liking! For the recipe, follow these few simple steps that I have listed below.

VIBRANT VEGAN BUDDHA BOWL


Serves: 2 People
Preparation time: 20 minutes
Cooking time: 35 minutes 
Author: The Food Root


INGREDIENTS


1 cup brown rice, rinsed
1 cup broccoli, cut into florets 
1 cup frozen peas
1 cup fresh corns (low/ no salt/ tinned or frozen)
1 tomato, cut in circular shapes
2 cups cooked brown rice (or quinoa)
2 tablespoon extra virgin olive oil, divided use
1/2 teaspoon salt or as per taste
1/4 teaspoon ground black pepper
3 tablespoon fresh lemon juice, divided use

Dressing

3 tablespoon fresh lemon juice
1 tablespoon garlic, minced
1 tablespoon ginger, grated
1 tablespoon low sodium soy sauce
2 tablespoon rice wine vinegar
1/2 sugar (optional)
Salt and pepper as per taste

DIRECTION 


1. Boil rice: Bring 2 cups of water to boil into a large saucepan. Once water starts boiling, add 1 cup brown rice, a pinch of salt, cover with a lid and reduce to simmer. After 30-35 minutes, turn off the heat. Remove the lid and let it stand for 10 minutes. 

2. S
team broccoli: To steam, place broccoli florets and a pinch of salt in a steamer basket with 1 inch of water. Meanwhile, fill a bowl with cold water, preferably ice cubes with it. After 2 minutes, remove the florets with a slotted spoon in a colander and immediately, plunge the florets into a bowl of ice cold water. After a minute strain them, and keep it aside. Place the broccoli in a large bowl, toss it with the oil, lemon and salt.

3. F
rozen peas: Next, wash frozen peas with warm water, toss it with the oil, lemon and a pinch of salt and pepper.

4. Steam or boil corns: Steam or boil fresh 2 medium corn cobs till the kernels are tender. You can steam them in an electric cooker, pressure cooker, or steamer. I cooked them in a pressure cooker, add corns along with 2 cups of water, for 4 whistles. Let them cool down and drain the water. Now place it in a bowl and toss it with olive oil, vinegar, lemon and salt.

5. Slice raw veggies: 
Slice any raw veggies of your choice. I added fresh tomatoes in my bowl.

6. Prepare the dressing: To make a dressing, whisk 1 tablespoon minced garlic, 1 tablespoon grated ginger, 3 tablespoon fresh lemon juice, 1 tablespoon soy sauce, 2 tablespoon vinegar in a bowl, add salt and pepper to taste.

7. Assemble your bowl: Assemble your bowl, add brown rice, steamed broccoli, corns, peas, and sliced tomatoes. Season the bowl with salt and pepper. Drizzle the yummy ginger lime dressing and gently toss them to combine.

8. Eat mindfully, enjoying all the flavors and textures!!! 

IF YOU LOVED THIS RECIPE, YOU WILL LOVE:


RAINBOW BUDDHA BOWL : Healthy, filling and a delicious wholesome meal, filled with rice, beans, broccoli, bell peppers, cucumber and combined with almond butter lime dressing to give it a touch of sweetness! 


This satisfying bowl of goodness is filled with rice, red kidney beans, broccoli, bell peppers and cucumber.


Sunday, March 11, 2018

How to Plant, Grow, and Care for Dahlia Flowers | How to grow Dahlias in Pots

Dahlias are grown from seeds or tubers. They need to be planted in spring season, after the threat of frost has passed. They grow up to 5-6 feet and bloom with flowers of 10-12 inches across. You can also place these beautiful flowers by making floral centerpieces to brighten up your home.


1. Growing Dahlias in Pots


Dahlia are incredibly beautiful and vibrant flowers, comes in exciting array of colors, adding spectacular beauty throughout summer.

They come in fun and striking colors from pastels to gold, neutrals to bronze, bright magenta to deep purple, dark red lavender to peach, and add a dazzling view to the garden!

Dahlias blooms in various forms, and in various varieties like spiky, ball, decorative, cactus, collarette and pompoms.

They can grow well both in pots and gardens. They are fluffy, full, luscious and looks very fascinating. You can also place these beautiful flowers by making floral centerpieces to brighten up your home.

Dahlias are grown from seeds or tubers. They need to be planted in spring season, after the threat of frost has passed. They grow up to 5-6 feet and bloom with flowers of 10-12 inches across. You can buy these flowers from nurseries or even online.


Soil the plant with compost and sand or humus and plant the tubers at least 6 inches deep, and about 2 to 3 feet apart, to get healthy and beautiful flowers. Avoid manure or fresh compost as it's too high in nitrogen. Continue adding soil until just an inch of empty space is left. It will take around 15-20 days to grow. Do not water the tubers right after planting, wait until the sprouts have appeared above the soil.


2. Plant Dahlias Tubers


Planting dahlias in a pot is a great choice for people who have little space in gardens but remember to choose a pot which is at least 12 inches in diameter and depth for optimum growth. Buy pots which are heavy as dahlias grow up to 5-6 feet and are a long standing flowers.

Soil the plant with compost and sand or humus and plant the tubers at least 6 inches deep, and about 2 to 3 feet apart, to get healthy and beautiful flowers. Avoid manure or fresh compost as it's too high in nitrogen. Continue adding soil until just an inch of empty space is left. It will take around 15-20 days to grow. Do not water the tubers right after planting, wait until the sprouts have appeared above the soil.

3. Caring for your Dahlias


Dahlias thrive in full sun with a minimum of 4-6 hours of sunlight per day. Water them at least twice or thrice a week. They start blooming about 7-8 weeks after planting. Spray these flowers with fungicide or insecticide as needed.

They are often discarded after they stop blooming although they can be planted again from the cuttings. You need to cut the plants back to 2-3 inches above ground, trim the yellow leaves and mulch heavily so that they bloom again in fall season.

It's surprising, how many people think that Dahlia is hard to grow, but it's absolutely not, you just need to know the basics. I hope these few tips have helped you.

Happy Gardening!
Have a beautiful day!


Thursday, March 1, 2018

10 SUPERFOODS YOU SHOULD BE EATING RIGHT NOW

Superfoods are the special category of foods that contain a wide variety of antioxidants, fiber, minerals and vitamins. These little fellas are great for your nervous system, offer protection against heart diseases, help in reduce inflammation, and support the immune system.

Stock your kitchen with these superfood staples. You can easily incorporate them into your everyday meals. They are easy to consume, relatively available in every supermarket and grocery store.

Tomatoes are the most commonly used fruit. They are the major dietary source of lycopene, which improves the bone mass and boost immune system. It may also reduce the risk of cancer and heart diseases. Tomato contain fat-burning compound known as 9-oxo-ODA which helps with fat loss.

1. Tomato

Tomatoes are the most commonly used fruit. They are the major dietary source of lycopene, which improves the bone mass and boost immune system. It may also reduce the risk of cancer and heart diseases. Tomato contain fat-burning compound known as 9-oxo-ODA which helps with fat loss. They are both nutritious and delicious and can be easily incorporated in your diet.

Tomatoes are the important ingredient of many cuisines. They are used to make sauces, soups, salads, pizza, lasagna, pasta and many other variety of dishes. Remember the tomato soup I made last year?

2. Spinach

Spinach is the world's healthiest superfood. These dark green leafy vegetables are loaded with vitamin A, B, C, E and K. They are an excellent source of magnesium, potassium, calcium, choline and folate. Spinach can lower the risk of cancer and heart related problems, it can control the diabetes and reduce blood pressure. It plays an important role in building healthy skin tissues and promoting blood cell growth.

You can add them in salads, sprinkle it on pasta and add in your smoothies. You can also make a simple sauteed spinach recipe in a pan.

3. Green tea

I'm a tea-lover and a pretty regular one. I always start my day with a cup of green tea. There are lots of varieties of tea like - black, green, white, oolong but my favorite is green tea. Green tea is becoming popular specially in the fitness world. It contain all the antioxidants that boost metabolism and could help in reducing the risk of diabetes, heart attack, stoke and cancer. It contains less caffeine than coffee, helps with weight loss and keep the immune system strong.

Add it into a lukewarm water or add milk or lemon for more flavor and enjoy.

4. Yogurt

Yogurt is a dairy product prepared from the bacterial fermentation of milk, often sweetened and flavored. It can also be prepared at home. There are plenty of benefits of yogurt, they are helpful in developing stronger bones, improves the immunity and the digestion system. It's rich in calcium, potassium and magnesium.

Yogurt can be blended or served as a base of smoothies. It can be added in soups, curries and can also be cooked with tofu or paneer. You can cook kadhi, yogurt based curry or raita, common condiment eaten in Asia and India.

5. Oatmeal

Oatmeal is a perfect breakfast as it's filling and contain lots of vitamins and minerals. They are great source of fiber, potassium and calcium. Oats are natural superfood, made out whole grain and fiber which helps in reducing the cholesterol and blood pressure. They are great as a breakfast, snack, a post-work-out snack.

Eat it as a porridge replacement, sprinkle over your cereal, or your smoothie.

6. Sprouts

I love eating sprouts as it's a wonderfully high protein, low fat snack which includes all the nutrients. Sprouts are the most convenient and healthy superfood. They are energy boosting enzymes, extremely alkalizing and rich in micro-nutrients. They are loaded with protein, vitamin B1 and B6, vitamin K and minerals such as magnesium, calcium, phosphorous and zinc..

Add them in salads, coleslaw.

7. Purple carrots

Wow, now purple carrots are my favorite! As the name suggest, it has bright purple skin and flesh that comes in the shade of yellow and orange. According to an Australian study, purple carrots are the next big superfood. It's a relatively unknown superfood, filled with anti-inflammatory goodness. It is rich in anthocyanin, help in in treating neurological disorders like Alzheimer's, improving heart related problems. They are low in calories and rich in dietary fibre, vitamin C, K, potassium and manganese are a good source of carotenoids.

Add them in your salads, smoothies or can also stit-fry it.

8. Garlic

Garlic, the pungent member of the allium family is widely popular in Asian and Indian cooking. It's a great source of vitamin C, B1, B6, manganese, copper, biotin and fiber. It helps in regulating sugar level and help people with type1 and type2 diabetes. Garlic also has lot of anti-cancer, anti-inflammatory and anti-bacterial properties. It contains high levels of sulphuric compounds which helps in lowering down the cholesterol level, reducing the blood pressure, boosting the immune system and supporting the digestive health.

They are used to add flavor in variety of dishes like soups, dips, stir fries, stews, etc.

9. Lentils

They are practically the cheapest and the easiest superfood to prepare. These pulse are used in many Asian and Indian countries. Lentils requires a long cooking time in kitchen but they make a delicious and healthy snack. They are high in iron, protein, and other nutrients. They are known for managing blood sugar levels and keep you full for hours.

Use variety of beans to make lentil soup or curries, add them to quesadillas along with other fillings, add them to salad, eat them with Indian breads or rice, or just as a snack.

10. Beets

Beet is the most beautiful vegetable. They are blood red in color. It has a sweet and earthy flavor. It is also used as a natural coloring agent. Beet roots are high in vitamins A, B & C, Potassium, Iron, Manganese, Phosphorous and Fiber. It helps in the treatment of anemia, indigestion, cancer and heart diseases. Beets are also good for pregnant women since they are a source of Vitamin B. It's low in calories and high in carbs. Vitamin C helps in fighting cancer and helps to prevent Respiratory problems.

It is frequently added as an ingredient to salads, soups and pickle, you can also make a beetroot drink.

Which is your favorite superfood?
How do you incorporate it into your diet?

x

Saturday, February 10, 2018

ONE YEAR BLOGIVERSARY

One year blogging anniversary


Happy birthday to the THE FOOD ROOT!!!
It's our one year blogiversary!

I still can't believe, that a year ago, my little blog went live. It has been a wonderful journey since then. I made many new connections, learned new things and discovered some creativity.

I want to thank my friends, family, fellow-bloggers and readers for their continuous love and support! Thank you for sticking by me throughout this journey.


Happy birthday to the Food Root!! I still can't believe that a year ago, my blog went live. What a wonderful journey it has been. These are 10 best recipes of my blog.
These are 10 best recipes of my blog!

How it all started 


Exactly one year ago, sitting in my cabin, I had a life-altering realization, that I don't want to restrict myself in the current circumstances. I quit my well-paying corporate job and realize it's important for me to find my passion and purpose in life.

I was not clear in my head so I thought of giving myself a well deserve break. Knowing that I'll never go back to the same old job, I registered for hobbies that interested me like interior designing, gardening, writing, yoga, sketching, cooking and photography.

I trusted my gut instincts and came up with the idea of blogging. I set up my own blog, found my voice and attract few readers as well. It allows me to truly understand what i am looking in my career and life.

Thus began my journey as a food blogger!!

Challenges


I took baby steps in the blogging world and it's been such a learning experience, since then. There are so many things that I've discovered in my first year of blogging.

I initially started blogging with a blogspot account but after six months I bought a domain name and connected the domain to the web host and it became www.thefoodroot.com  

I started making accounts across all the various social media platforms as they are great for networking, building followers and sharing content.

I build my e-mail list and worked on website navigation, sitemaps and other similar stuff.

Then comes SEO aka Search Engine Optimization, a nightmare for new bloggers like me. The more I use to google, the more complicating it use to get. At one point, i just blatantly ignored it but then i realize if i'm sure about my blogging career I need to educate myself in SEO.

I'm still struggling, but I've been working dedicatedly on my blog growth and taking it to the next level.


Achievements


I also wanted to share a few things I'm extremely proud of achieving this year. My blog is growing with over 34 posts and 13607 page visitors. I managed to grow a bunch of new beautiful followers on various social media platforms;

Facebook       155
Instagram    1200
Twitter         1140
Pinterest      2750
Google+           20

I also got my Google AdSense account approved, with a month old domain. ;)

Coming into the blogging world, I didn't know what to expect. Though, my success seems small but I'm happy to see the progress.

Goals 


I've been thinking of settling a little challenge for myself. In my journal, I had set a goal for 4000 followers on both Twitter and Instagram, 500 followers on my Facebook page by the end of 2018. I want to increase the weekly and monthly page views of my blog as well.

I need to schedule my posts and monitor the deadlines... want to come up with a nice pretty logo, new blog layout, learn photography. I had coupe of session with my brother but I've long way to go.

I also hope this year, I can also learn more about the SEO.


I cannot wait to see what the next year of blogging has in store! 


Thank you

Thank you all for taking time to read my post. Thank you for liking, commenting, retweeting, sharing my posts! This is the best reward I could ask for. I truly am happy to have connected with all of you. Sending an abundance of love to you all.

X
Anshika


P.s. The idea of writing this blog could not be possible if my mother would have not helped me as she does all the cooking. ;) I would also like to give a huge shoutout to my brother Udit, as he taught me photography and other tech related stuff. Thank you both! love my family!