Foodmantra

Eat Well. Feel Good.

9 Chef’s Secrets for the Best-Ever Chicken Biryani | Dum Biryani Recipe

 

Best Ever Chicken Dum Biryani

Best Ever Chicken Dum Biryani

A senior Masterchef at ITC DumPukht recently shared his top secrets for the best-ever chicken biryani with me, and I want to share them with you. ITC DumPukht is a luxury restaurant brand in India, known for its incomparable DumPukht Biryani. The complete recipe of this biryani is a well-kept family secret of the famed Qureshi Gharana of Royal Chefs. However, a member of this Royal Chefs’ family, Mohammed Shareef, who heads the DumPukht kitchen at ITC Maratha was generous enough to share some invaluable secrets with me to make the most mouthwatering chicken biryani every single time. Here is a recipe video of biryani and listed down are the tips that were shared with me off camera!

 

1. Soaking the rice for Biryani

Soaking rice for 1½ to 2 hours is crucial. It will help the rice cook better and moisture makes the rice grain longer and brighter once cooked. Soaking rice also increases the strength of the grain and prevents it from breaking and removes impurities. Soaked rice when cooked will give you bright white rice, non-sticky where each grain blooms to separate from the other.

Use the best possible, long grain Basmati rice that you can get your hands on. Good basmati will have its own distinct fragrance even when it is raw.

2. Flavouring the rice for Dum Biryani

We must add spices such as bayleaf, peppercorns and cardamom to the cooking water when the rice is being boiled. This will help flavor the grains of rice as the aroma gets absorbed into it.

We also add excess to salt to the cooking water. Salty cooking water helps season the all of the rice before it is mixed with the masala. This is done because we want the rice to be flavourful on its own and not bland rice simply mixed in the masala.

3. How to cook biryani rice right?

The water in which the rice is soaked should be drained out completely before cooking. Quantity of cooking water should be at least three times the quantity of the rice. The pot used for cooking rice must be large enough to hold twice the quantity of water added. This is done to give the rice enough room to cook. This way the rice does not break and grains have enough room to increase in size.

The rice is should be cooked al-dente, that is firm to bite. When you break the rice grain there should be a tiny white dot in the centre, that’s when it is done.

4.Cooking the meat correctly for Best Ever Chicken Dum Biryani

In this pakki biryani the meat is not marinated beforehand. When directly cooking the raw meat use thighs with bone, in case of chicken. Heat ghee in a pan, on high heat add the chicken thighs and cook them on high heat for a minute. Then add salt, lower the heat and cover the pan with a fitted lid. This way the meat quickly absorbs the salt, gets seasoned and absorbs the flavor to the bone. The meat will not remain bland inside with this method. The addition of salt also speeds up the cooking process of the meat.

5. Cooking vessel for Chicken Dum Biryani

It is important to use a vessel that is deep and also wide enough. Traditionally biryani is prepared in a deep, wide-mouth copper bottom vessel called the lagan. However, if you don’t have a copper lagan, then feel free to use any metal heavy bottom vessel with a wide mouth. The wide mouth ensures even cooking of the rice and prevents the grain from breaking, speeds up the cooking and also eases mixing, if any.

A vessel large enough to accommodate twice the quantity of the cooked biryani must be used to give the rice enough room to bloom and absorb the aroma cloud of the spices during dum cooking.

6. How to use the spices correctly in Biryani

The proportion and the time at which each of the spices is added in the biryani makes a marked difference in its flavor. Whole spices such as bay leaf and peppercorn are added when boiling rice. These spices are later strained and discarded.

A combination of roasted and powdered spices as well as whole spices are also added while cooking the meet in the curry. While the whole spices are later discarded, the flavor of the powdered spices continues to intensify during the entire cooking process. This balances the flavours and prevents the stronger flavours from dominating their taste in the biryani.

7. Keeping the Mystery

Many of the whole spices used in making biryani are added in potli form or strained and later discarded. This keeps the mystery of the flavor combination well concealed. What we taste is the rounded off, well-balanced flavor of the biryani. This keeps the mystery of what spices were used and what flavours were combined a mystery, adding the Oomph! To you biryani.

8. Testing when the Dum Biryani is done

Before giving dum, to test when the cooking process if finished and the biryani is done there’s a simple test. Just dip a knife right through the middle of the vessel to touch the bottom. If the knife comes out clean, the curry is entirely absorbed by the rice and biryani cooking process is complete.

 

9. Giving Dum to the Best Ever Chicken Dum Biryani Recipe

Dum is a slow cooking process on low heat, when the dish cooks slowly in its own steam (dum) and locks the scents of the spices in the cooking pot. This process also helps the rice absorb the aromas of the dish in its character. It rounds off the flavor.

A metal bowl or foil holds a piece of smoking hot coal in the center of the rice, a few spices are added and ghee is poured over the hot piece of coal. Then the cooking pot is quickly sealed with aluminium foil and roti dough to allow the smoky flavor to get absorbed in the biryani. The biryani is sealed completely to prevent the smoke from escaping. Few holes are punctured in to avoid a steam burst. The biryani pot is kept in the oven on low heat setting for 30 to 40 minutes. The pot is only unsealed when beginning to serve.

 

Foodmantra believes in bringing you creative videos, recipes and tips using natural foods. Our recipes are well researched. We bring you restaurant style food, cooking tips and tricks from celebrity chefs, so you can make the best food in your kitchen. If you have any comments or feedback about this article, or if you have any more of your own biryani tips to add, then please share them with me in the comments section below.

For chicken recipes Subscribe to our YouTube Channel FoodmantraTV

Watch more chicken recipes here 

 

 

9 Killer Ideas for Breakfast Eggs Everyday

Breakfast Eggs

Breakfast Eggs

Are you bored of the same old breakfast eggs everyday? Here are 9 killer ideas to cook Breakfast eggs everyday. Eggs are quick to cook, the cheapest and the most easily available protein. They are loaded with nutrients and eating cage-free, organic eggs is great for health! To maximize the taste and absorption of the vitamins and minerals in egg I cook them in cold pressed coconut oil with some veggies. Coconut oil helps us lose belly fat and absorb calcium and other minerals in egg. Here’s 9 Quick ideas to get stronger with eggs every morning!

 

1. Korean Style Omelette Rolls

This glorious omlette is almost 20 inch long, or however long you want to make it. It is rolled and cut into bite size snacky pieces. You can pack this in a tiffin or serve it with some bread or rice. It has veggies to make it look like colourful pinwheels. It is a filling and the perfect healthy breakfast. You can check out this recipe if you wanna try making Cheesy Korean Omelette rolls at home. Cook the omlette in coconut oil for better absorption of the nutrients from egg.

Korean Omelette

Korean Omelette

 

2. Peel Boiled Eggs in a second..!

Toss them  with potatoes & Herbs.  For hard boiled eggs you just need to take room temperature eggs in a saucepan and fill it till the eggs are completely immersed in water. Add salt and boil for 6 minutes on high heat. Then turn off the heat and keep the eggs covered for a minute. Pop them into ice water. Crack the wider end, the shell will simply slide off in a second.

Chop up the eggs and toss them in some butter and boiled potato with herbs.

 

3. Try Bread Bhurji Bombs

You can make Bhurji the old fashioned way, just fry some onion, chillies and tomatoes in a pan. Break two eggs into the pan, add salt, coriander leaves and the secret ingredient, pav bhaji masala to finish. Then…

Love good old fried bread rolls? This is similar. Just replace the potato stuffing with the bhurji.

Store bought bread is sprinkled with water, then pressed to squeeze out the water, homemade bhurji is stuffed in the center the bread is sealed on all sides like a ball and deep fried. This can be a glorious Sunday brunch for family and friends.

 

4. French it Up – Crepes

If you are looking to cook a fancy brunch for your loved ones, try some crepes!

You can make ‘em sweet or you can make ‘em for a filling savoury brunch. For sweet drizzle some honey and brown butter with chopped wanuts. For savoury simply fold it with some sautéed spinach and cheese.

All you need to do is, mix one egg with half cup refined flour, half cup milk, 1 teaspoon butter and salt. Whisk well. Heat a pan, brush with better and make a thin crepe with the mixture.

 

5. Poach it Right! 

served with scallion n a drizzle of light soy sauce

Use an egg that sinks in water, which means it is fresh. Then break it into simmering water with a drop of vinegar OR into a food grade plastic wrap and tie it into a potli with a thread or rubber band then put it into simmering water.

Allow it cook for a minute and a half, then pop it out, onto a paper towel. If you are using plastic wrap, then cut the plastic wrap and pop it on a paper towel.

Drizzle some light soy and chopped spring onion leaves.

 

6. Perfect Fried Egg in a Sandwich

with Tomato Coriander Salsa and Cheese

Add a tablespoon of coconut oil (for better nutrient absorption & good health) to a non-stick pan and turn it on high heat. Break a fresh egg into the hot pan, lower the heat, cover the pan and cook for a minute. Turn off the heat, don’t try to remove from the pan.

Mix mashed tomatoes, salt, pepper and chopped coriander in a bowl.

Toast bread with cheese and top with tomato salsa.

Now, loosen the sides and flip the egg on top of the bread. Cover with another toasted buttered bread.

 

7. 2 Ways to Scramble ‘em

 Scramble Masala – Whisk eggs with salt and pepper into a bowl. Strain the eggs to remove lumps. Brush a pan with butter and turn it on high heat. Add the eggs, lower the heat and keep folding in the cooked layers from the bottom to the top. Garnish with a salad made of chopped onions, tomato, coriander leaves and green chilli.

 

Creamy Scramble on Toast

Whisk eggs with 2 tablespoons of milk, salt and pepper into a bowl. Strain the eggs to remove lumps. Brush a pan with butter and turn it on high heat. Add the eggs, lower the heat and keep folding in the cooked layers from the bottom to the top. Add the knob of butter and allow it to melt. Mix into the egg. Serve on top of a hot, golden brown buttered toast.

 

8. How to make a Fluffy Omlette right?

Whisk eggs with 2 tablespoons of milk, salt and pepper into a bowl. Brush a pan with butter and turn it on high heat. Add the eggs, allow the bottom layer to set and lightly scramble the top layers with the back of a fork. Lower the heat and fold the omlette, seal the edges and bring it into a crescent shape along one side of the pan. Serve with a grilled tomato and a buttered toast.

 

9. Boiled Eggs stuffed with Coconut Chutney

Coconut and Eggs are a strange but magical combination. For breakfast I simple grind some fresh coconut with green chilli and coriander leaves with salt and stuff it in cavity of boiled egg whites in place of my yolks. They not only taste amazing they make a great evening snack that is also healthy. Coconut and egg whites are packed with fibre, protein and lots of nutrients to keep your powered up throughout the day.

 

Foodmantra researchers put together creative recipes and ideas made with natural foods. We believe in eating well to feel good and look good. Our articles are well researched. We believe that food if eaten right can be therapeutic and healing. If you have some of your own creative and fun ideas for breakfast ideas, feel free to share them in the comments below.

 

Breakfast Eggs || Egg N Cheese Rolls || How to make 20inch Korean Omelette?


Print Recipe
Egg N Cheese Rolls
This breakfast eggs recipe adds variety to your everyday omelette. Korean style omelette made in a round pan is nearly 20 inch long and rolled. Cooking these eggs in coconut oil helps us absorb all the vitamins and minerals from the eggs n spinach in this recipe.
Breakfast Eggs
Course Breakfast
Cuisine Contemporary
Servings
person
Ingredients
Course Breakfast
Cuisine Contemporary
Servings
person
Ingredients
Breakfast Eggs
Instructions
  1. In a large bowl, break the eggs and whisk well.
  2. Season with salt and pepper.
  3. Strain with a soup strainer into a pouring jar.
  4. Add in chopped carrot and spinach. Mix Well.
  5. Heat a non stick omelette pan and brush it with coconut oil. Lower the heat.
  6. Add half of the egg mixture and allow it to set for a minute, until half done.
  7. Roll the omelette half and add strips of cheese. Roll again till the cheese in rolled in.
  8. Add quarter more of the egg mixture from the open side, so the omelette gets attached to the new mixture. The omelette get extended. Allow it to set.
  9. Roll the omelette again, add in few more strips of cheese. Roll the omelette again.
  10. Now pour the remaining egg mixture into the pan and allow it to attach to the open end of the omelette to get extended.
  11. Roll the omelette and seal the edge in.
  12. Cut by sawing the egg roll with a bread knife.
  13. Garnish the egg rolls with a tooth pick and a small piece of carrot.
  14. Serve with some bread and butter or on its won with some tomato sauce. Happy Cooking!!
Share this Recipe

Veg Manchurian on Crispy Noodles | Vegetarian Snacks | Chinese Street Food

Video Recipe

 

 

 

This slideshow requires JavaScript.

Printable Recipe – Veg Manchurian on Crispy Noodles

 

Print Recipe
Veg Manchurian on Crispy Noodles
Veg Manchurian is a common favorite chinese street food. We all crave for it! Care to make it healthier and guilt free? This natural foods recipe uses a steaming method. No frying makes the veg manchurian light, fluffy and deliciously moist.
Chinese Street Food
Course Snacks, Vegetarian
Cuisine Chinese
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 5 minutes
Servings
Manchurian balls
Ingredients
For the Veg Manchurian Balls
For the sauce
For the crispy noodles
Course Snacks, Vegetarian
Cuisine Chinese
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 5 minutes
Servings
Manchurian balls
Ingredients
For the Veg Manchurian Balls
For the sauce
For the crispy noodles
Chinese Street Food
Instructions
Manchurian Balls
  1. Roughly chop all the vegetables for the manchurian balls. Add them into a mixture and grind them into a course mixture.
  2. Add cornstarch and salt to the mixture. Mix well.
  3. Take a spoonful of mixture and roll it into a lemon ball shape. Repeat this until the entire mixture is shaped into manchurian.
  4. Heat water in a wok and place a bamboo steamer lined with lettuce or salad leaf in it.
  5. Place the manchurian balls in batches and steam them for 5 to 7 minutes.
  6. Allow them to cool. Then roll each of them in cornstarch, dust off the excess and set aside.
Manchurian Sauce
  1. In a wok, heat vegetable oil.
  2. Add the manchurian pieces and allow them to turn golden brown on both sides.
  3. Add chopped garlic, ginger, spring onion bulbs. Add green chilli if you would like the sauce to be hot and spicy. Saute all the ingredients together.
  4. Add chopped carrot and allow them to cook for 2 minutes.
  5. In a glass of cold water, add dark soy sauce and cornstarch and mix well until there are no lumps remaining in the solution. Add salt if required.
  6. Add the cornstarch solution to the wok with the manchurian and allow it to come to boil. Mix well.
  7. Turn off the heat and add chopped spring onion leaves to the sauce. Mix well and set aside.
Crispy Noodles
  1. Cook the instruction without the spice mix, as per the instructions given on the pack.
  2. Add salt and a few drops of soy sauce. Allow the noodles to cool to room temperature.
  3. Take two same size glass bowls that are fitted easily on top of each other. Smear some oil in one bowl and at the bottom of the other bowl. Repeat this with all the pairs of bowls to be used to make as many nests as you wish to serve.
  4. Divide the noodles into 3 parts. Add one part of the noodles in one of the greased bowls. Take the other fitted bowl with oil at the bottom and neatly fit on top of the noodles to make a nest. Repeat the same with all the remaining noodles for small nests. Or You can also use the entire pack of noodles and two big bowls to make a single crispy noodles nest.
  5. Keep the fitted bowls with noodles in the refrigerator for 20 to 30 minutes.
  6. Take the set noodles nest and pan fry them with hot vegetable oil on a non-stick pan.
  7. Place the crispy noodles on a serving plate. Place the manchurian balls with a spoonful of sauce on top. Garnish with toasted sesame seeds and spring onions greens.
Share this Recipe

Baked Multigrain Mathri Canapes | Party Food | Vegetarian Snacks


Print Recipe
Baked Multigrain Mathri Canapes
Enjoy the festive season and get healthy, stronger and fitter at the same time! These Mathris have amaranth seeds, flax seeds and rolled oats. They are made with whole wheat flour so they are good to taste and good for health.
Course Snacks, Vegetarian
Cuisine Indian
Prep Time 20 minutes
Cook Time 12 minutes
Passive Time 10 minutes
Servings
pieces
Ingredients
Multigrain Mathri
Mustard Topping
Chilli Cheese Topping
Course Snacks, Vegetarian
Cuisine Indian
Prep Time 20 minutes
Cook Time 12 minutes
Passive Time 10 minutes
Servings
pieces
Ingredients
Multigrain Mathri
Mustard Topping
Chilli Cheese Topping
Instructions
  1. Sieve the whole wheat flour and salt together.
  2. On a flat surface, add whole wheat flour and refined flour.
  3. Make a well in the centre and add ghee.
  4. Mix with your fingers till it becomes breadcrumbs like powdery texture.
  5. Add the chilled water and bring the dough together.
  6. Add the flax seeds, amaranth seeds and oats and knead it into the dough.
  7. Divide the dough into 4 equal parts.
  8. Flatten one part of the dough and roll it out to 2mm thickness. Repeat the process with the other three parts.
  9. Trim the uneven sides and cut a rectangle.
  10. Cut the rectangle sheet into triangle crackers and poke them with a fork or knife point.
  11. Line a baking tray with aluminium foil. Place the mathris on the tray.
  12. Preheat the oven at 200 degree celsius for 15 minutes.
  13. Place the mathris in the preheated oven. Bake at 200 degree celsius for 10 to 12 minutes.
  14. Allow them to cool. Store in an air tight container.
Mustard Topping
  1. Mix both ingredients together. Whisk them into a smooth paste. Place a dollop of the topping on the mathri.
Chilli Cheese Topping
  1. Mix both ingredients together. Whisk them into a smooth paste. Place a dollop of the topping on the mathri.
Share this Recipe

5 Innovative Vegetarian Food Ideas, Snacks & Homemade Mithai for Diwali Party

5 Diwali Party Ideas

5 Diwali Party Ideas

Need new and innovative ideas Vegetarian food ideas, snacks and homemade mithai for a Diwali party are meant to wow everyone? These fun recipes are quick and easy to prepare. They will take less time but make a bigger impression on your vegetarian Diwali party guests.

 

  1.  Eggless Egg Kebab with Leftover Chhole – Special something for vegetarians

Do you want to cook up a dish to remember for vegetarians? This leftover chhole kebab looks like an egg but it is a vegan preparation. It is unique, fun and easy to cook! You can simply use leftover chhole or use boiled or canned chickpeas. There’s a sinful center of creamy paneer and the outer covering is spicy and delicious. This is the vegetarian variety of scotch eggs, if you will. Check out the innovative vegetarian recipe here!

  1. Mickey Mouse Besan Laddoo for Kids in 15 minutes

Kids will love to make it and eat these nutritious laddoos. Packed with protein, they are full of goodness for growth and development of the muscles.The mouse face is tucked with slices of almonds to boost the taste and energy. Share happiness and smiles on your Diwali Party. Here is the recipe.

 

 

  1. Leftover Dal Soup in Bread Bowl – Classy European Snack for party guests

Wondering what you can make with some leftover black dal? Wonder no more. Here’s a black dal that can be served to special guests in a bowl made of bread! Just break a piece of bread from the sides and dip it in the European style soup. Isn’t this a great food idea for vegetarians? It is easy to make and filling for party guests. See the recipe here.

 

 

  1. Leftover Roti Sweet for Surprise Guests

This sweet looks like a million buck. It is bound to get your surprise guests wondering how you pulled it off in such a short time. Most homes have leftover rotis and yogurt lying in the fridge, even if you have a little rice instead of roti, you can try out this yummy dish.

 

 

  1. 15 Minutes Homemade Malai Barfi for a quick fix mithai

Malai barfi is best eaten fresh, really fresh. When there’s no mithai at home, or someone doesn’t like what you’ve bought from the store, this malai barfi is the perfect quick fix. It is ready in 15 minutes and really yummy too. Here’s a recipe for Homemade mithai.

 

Do try out these recipes and share pictures with us on our Facebook and Instagram accounts. We would love to hear more food ideas. Share your Diwali recipes and ideas here. The best recipe submissions will get a Diwali surprise gift from us.  Have a yummy Diwali.

Foodmantra team will always research and bring you new recipes, videos with natural foods that are nourishing. For more recipes, videos and tips you can subscribe to our YouTube channel – FoodmantraTV here. 

foodmantra-subscribe

Happy Cooking!!

Crispy Sweet Potato Chaat || Nourishing Natural Foods


Print Recipe
Shakarkandi Paneer Anaar ki Chaat
Oven Baked, Crispy Sweet Potato Fries are marinated in a lip smacking masala. It is spicy, sweet and tangy at the same time. This recipe is loaded with vegetarian protein, fiber and vitamins. It is nourishing, easy to make and drool worthy..!!
Course Snacks, Vegetarian
Cuisine Indian
Prep Time 15 Minutes
Cook Time 30 Minutes
Passive Time 5 minutes
Servings
People
Ingredients
Course Snacks, Vegetarian
Cuisine Indian
Prep Time 15 Minutes
Cook Time 30 Minutes
Passive Time 5 minutes
Servings
People
Ingredients
Instructions
Sweet Potato Fries, Oven Baked
  1. a) Preheat the oven at 200 Degree Celcius/ 400 F. b) Scrub the sweet potato clean and cut them into quarters. c) Add ghee and coat the sweet potato. d) Add all the dried spices and mix well. e) Place them on an aluminium sheet over a baking tray. Seal the package with another sheet of aluminium foil on top. f) Oven bake it for 15 minutes at 200 degree celsius. Then flip it over and bake it for another 15 minutes. g) Pull the fried out of the oven and allow them to cool.
Giving the Smoky Flavour
  1. To give the smoky flavour. Heat coal in a metal bowl until it is red hot. Place the coal in the centre of the fries and pour a spoonful of hot ghee on it. Once the coal starts smoking seal the aluminium package again and allow the smoky flavour to absorb in the sweet potato.
Finishing the Chaat
  1. a) Drizzle honey. b) Add pomegranate. c) Crumble homemade paneer on top. d) Tear and add the herbs. e) Squeeze the lemon juice. f) Garnish with red chilli powder. Serve!
Recipe Notes

You can watch the Full Video above.

Share this Recipe

DIY Kitchen Makeover Project – Making Food Dreams Come True..

When I was a little girl ..

When I was a little girl, I loved to play kitchen! My DIY Kitchen Project is all about making food dreams come true. Growing up, I never owned a dollhouse. We never really needed one; my six cousins and I would each claim a study table or a chair and call it our “house”. I would spend the entire summer vacation dreaming about how I want to set up my own little kitchen. Probably the only thing that has changed is the size of my kitchen playthings.

I live with my parents, on other days I live in a rented apartment with a tiny kitchen and a bossy older sister. Even today, I think about having my own little kitchen someday. I even imagine where my herb garden would go, what my kitchen counter would look like and even what kind of grinder I would like. If you have ever held on to a little wish since you were a child, you would know what it feels like when a surprise package makes that vision come alive. Well, that is exactly what happened to me recently.

 

Making Food Dreams Come True ..

img_20160917_152501

A Massive Package arrives..

About two weeks ago I received a massive package at my doorstep. I had no idea who had sent it, I read my name on it and got so excited that I just began to break it open. To my surprise, the box was full of colourful kitchen stuff! There were bright pink mixing bowls in 3 different sizes. There were bright, colorful and skid-free chopping boards. Bright green ingredient bowls, storage boxes, little tiny masala boxes, salt and peppershakers, it was all here! There were boxes to store every ingredient that I’ll probably ever need in my kitchen.

For a decade now, my mom and I have been collecting kitchen items from all over the world. I have collected German steel knives and pineapple Schneider, to cocktail glasses and Swiss-made glass bottles. I have saved it all and kept them locked up in a cupboard. Somehow, it never felt like the right time, to get those things out and finally set up that dream kitchen.

Bright New Stuff

Bright New Stuff

New Beginnings…

But something changed that afternoon, something about this oh-so-bright package that had arrived at my door inspired me to do it. To go ahead and make my food dreams come true. And that’s when I made this decision. My YouTube channel is on full swing and I need a studio of my own to stick to my shoot schedules. There’s no way that I can get my kind mother to vacate her kitchen for my shoots every other day. The attic is empty and all this stuff is so inspiring! I finally have all the stuff I need to make my kitchen look good, bright and really pretty most of all. So I am going for it.

 

I am converting my Attic into a Brand New DIY Studio kitchen..!

I will be sharing all the little steps and details about how I am putting this together. I’m sharing my kitchen story so that one day, you will be inspired to do up or redo your own kitchen on a low budget DIY project. I’m really inspired with all the lovely DIY ideas on Pinterest and all over the Internet. So go ahead and follow my DIY kitchen ideas board to see all the ideas that I’m shortlisting for this project. I will keep updating this post and adding ideas to it. So you can come back and see the progress as we go along.

 

Bright and Shiny New Kitchen Stuff..

img_20160917_153106

Here’s a glimpse of all the colourful stuff sent to me by All Time Plastics that really inspired me to finally start this project. This stuff is really cool, it is so bright that it makes me happy, especially with bland white walls in my attic it brings that happy pop of colour that my kitchen needs.

All the captions have the details of their products. The chopping board in white is skid free so it doesn’t move as you chop. A lot of their bowls are not microwavable so don’t risk it. They have a wide range of stuff. A lot of airtight containers bowl, measuring cups, mugs, jars and really cute looking measuring spoons. The large pink bowls, red colander and bright green bowls are so dear to me because they are adding so much spunk to my kitchen look! I’m really digging this.

Here are the Steps I’ve taken so far to convert my dingy, storage space of an attic to a Kitchen Makeover on a budget.

How to make Bright, New DIY Kitchen?

Step 1 – Checking for Light and Ventilation

When you’re converting any space into a kitchen, ventilation is very important. Since I’m trying to create a kitchen on a budget, I’m not looking to buy an electric chimney, so I chose room with many windows so that it doesn’t get too stuffy when I cook or give a tadka.

I also checked which part of the room is well lit for most part of the day. Day light makes the food look great when I take pictures for a blog or shoot a video. Fumes and low light while cooking can affect your eyes badly, so ventilation and light are important if you spend long hours in the kitchen.

 

Step 2 – Cleaning out the Mess & Sanitization

There was a lot of old stuff stored in the attic for years. Luckily, I found that some of the old stuff could be refashioned and put to use in the new kitchen. I have some old wooden window frames for instance which I intend to use to hang my pots and pans, so there’ll be some mini DIY projects along the way. Once I moved stuff around to empty out a part of the attic, it was time for deep cleaning. It is a storage space being turned into a kitchen, so the cleaning is intense. I dusted and washed, and then sprayed disinfectants everywhere, then washed again.

 

Step 3 – Planning and Kitchen Layout

We have a layout as per flow of work in professional kitchens. It is, storage and prep on the far left, final mixing and cooking on the right, and then finishing at the pick up counter. In this case I kept it simple. Chopping and prep on the far left [of the right-handed cook], then mixing and finally cooking. Instead of pick up counter, I kept a little photo corner to take good pictures of the final dish.

 

Step 4 – Basic Set Up

img_20161002_164046

 

Materials used so far [I’ll keep adding them as I go along]
  • Marble or granite slab to create kitchen counter top. You can also use a cement sheet for the tabletop.
  • An old study desk or table, strong enough to hold the kitchen counter top
  • A sink or makeshift water supply and drainage provision in one corner of the room.

 

I’ve used an old marble tabletop placed on an old dark wood study table to create the kitchen counter. The marble top is 5 foot by 3 foot while the table that holds it is about a foot smaller on either side. But don’t worry it is unlikely that it will topple. There’s no water supply in this room, so I am creating a makeshift sink. This is how we do it on sets. A steel sink on the side is connected to a bucket of water and a small motor pump and an empty bucket is placed under the sink for the drained water. These are some of the first steps I’ve taken. I’ll be mentioning more of the materials used and steps taken, as we go along.

img_20161002_163956

I’m welcoming ideas from everywhere. If you have ever executed a DIY Kitchen project of your own or if you have any wonderful budget ideas for my kitchen, then please feel free to share it in the comments or follow me on instagram and share your ideas as we go. I’m more practical than artsy, so I would love to hear your ideas to make this place as pretty as I can.

 

 

 

 

 

 

9 Turmeric Benefits – 5 Dinner Ideas | How to Make Best Golden Milk Recipe

I had no idea that I’ve been eating turmeric wrong all along!  I devised this recipe to fix that problem. Have you also been hearing about the extraordinary turmeric benefits lately? Here is how you can boost the benefits for better absorption of turmeric.  In this video I have combined all ingredients for better health and immunity to make the Best Golden Milk recipe in terms of taste and health benefits.

 

Foodmantra food consultants will always bring you proven facts and well researched information. Foodmantra recipes, videos and articles try to use natural foods in recipes to boost your health and fitness.

How to Eat Turmeric Right?

Turmeric will benefit our body only when we eat it in the right way. I had no idea that dull yellow allepey turmeric has double the good properties [curcumin that boosts good health] than the bright yellow madras turmeric I generally use in curry. Also, we will not get the benefits of turmeric unless we mix it with ghee, coconut oil or any fat and boost its absorption with blackpepper.

5 Dinner Ideas 1 Curry Mix | How to make Golden Paste Curry Mix?

9 Benefits of Turmeric & Golden Milk

  1. Increases Immunity

Whenever I have a cold and cough between seasons I drink this liquid gold. Golden milk along with blackpepper, honey, ginger and cinnamon cures the cold in no time.  I like to drink it all through the year and especially during the winter and monsoon because it prevents me from getting a cold or fever all together.

2. Sleep Better and No Depression

My mother would always give me a hot cup of Haldi ka Doodh aka Golden milk right before I went to bed on school nights. I only learnt later that the soothing drink helps us sleep better. Turmeric has curcumin which helps us sleep well.  It also helps us tackle stress and depression.

3. Helps Heal Wounds Faster

When I injure myself, have a little sprain or even after twisting my ankle I drink golden milk. I even apply turmeric with coconut oil over a cut in the kitchen. It stops the bleeding the wound does not get infected. It has now been proved that turmeric has properties that will help heal our wounds faster.

4. Good for Digestion

Turmeric, when eaten right, helps in better digestion by supporting the growth of good bacteria in the gut. It even helps in healing the stomach if you have an infection. I’ve now started added black pepper each time I use turmeric in my curry so that its healing properties soothe and improve my digestion.

5. Glowing Skin, Scars and Marks

I apply turmeric on my face for clean and glowing skin. It is also anti bacterial and its properties prevent and reduce acne on my face. In fact, I apply it on cuts and bruises so that they don’t leave a scar.

6. Acts as a painkiller

It has now been proven that turmeric acts as a painkiller. It naturally activates a process in the body that betters the natural pain-relieving response. Recently, my right shoulder was injured and I found that golden milk really helped in bringing down the pain. Of course this is my personal experience but as per research turmeric actually does encourage the body to relieve us of pain.

7. Anti – inflammatory

Accordingly to various studies I have read, turmeric is known to have very effective and excellent anti-inflammatory properties. So if you have an injury, swelling, redness or infection turmeric will help in healing it. Due to pain relieving and anti-inflammatory action turmeric is used in curing arthiritis, diabetes, heart diseases and even cancer.

8. Good for people with Diabetes or Cholesterol Issues

If you want to lower your blood sugar and reverse insulin resistance there’s no better natural treatment than adding turmeric into your diet. Turmeric is activates AMPK which improves insulin sensitivity which can help in reversing Type 2 Diabetes. By helping diabetes it also reduces stress in arteries and keeps cholesterol in check.

In 2009, Biochemistry and Biophysical Research Communications published a study out of Auburn University that explored how supplementing with turmeric can help reverse diabetes.

9. Cancer treatment

As per Cancer research UK and American Cancer society,

A number of laboratory studies on cancer cells have shown that curcumin does have anticancer effects. It seems to be able to kill cancer cells and prevent more from growing. It has the best effects on breast cancer, bowel cancer, stomach cancer and skin cancer cells.
Read more at http://www.cancerresearchuk.org/about-cancer/cancers-in-general/cancer-questions/can-turmeric-prevent-bowel-cancer#tIWW9OYiWTi2CPOJ.99

Turmeric works incredibly well to help naturally treat cancer and is especially effective at treating breast cancer, colon cancer and skin cancer. As per the study, Turmeric  is able to kill cancer cells and prevent more from growing.

 

Mommy was right about Haldi ka Doodh!.. Science said so

My mother and grandmother always told me about the benefits of turmeric and how it is an incredible magic ingredient. The great thing is that its now scientifically proven and many more people are able to reap the benefits of this wonder ingredient! But like I’ve said before, it is important to use the right type of turmeric and combine it with the right ingredients to get maximum benefits for yours and your family’s good health.

So watch the video above and dance your way to good health with Golden Milk..!

 

 

 

 

How to Make Golden Milk

How to Make Golden Milk

 

 

 

 

 

 

 

Ask Chef – Make Classic Spaghetti Carbonara – Dinner Ideas

Classic Spaghetti Carbonara - Dinner Ideas

Classic Spaghetti Carbonara – Dinner Ideas

Classic Spaghetti Carbonara – Dinner Ideas

Here is a romantic Dinner Idea for you – Ask the Chef ! How to Make a Classic Spaghetti Carbonara..?
Step by Step recipe for those who love to impress when they cook..!
“You don’t need many ingredients to make a fantastic carbonara and, done properly, it’s a thing of beauty”.
Your favourite Carbonara is an Italian pasta dish from Rome. You should make carbonara with eggs, cheese (Pecorino Romano or Parmigiano-Reggiano), guanciale or pancetta, and black pepper. Use Spaghetti or you can also use fettuccine, rigatoni, linguine or bucatini.
A highly unlikely story told in  English as The Silver Spoon is that the dish was originally made with black squid ink. Therefore acquired its name as it was as black as coal. The simplest story is that the dish had always existed at the family level and in local osterie before traditional Roman cuisine got its stamp of fame.

« Older posts

© 2016 Foodmantra

Theme by Anders NorenUp ↑