I Had The Last Laugh

DinnerRecently I was invited to attend a conference in a premier university in London. I had to present a paper on my research in my respective academic discipline. The conference was of an international level, having top academicians from all over the world. Naturally, where so many people gather, discussions of varied nature do takes place. And one of the common discussions in an international conference of economic development attracts slamming developing nations and their social and economic issues. Such discussions quite often change into ridiculing developing nations especially over a cup of coffee or during lunch or dinner times. It happens especially during breaks because then the participants do not have to speak on mic hence no obligations on their statements as any statement made out of the podium is unofficial.

And some intellectuals make full use of such refreshment breaks in making unofficial ridiculing statements. And I banged into such a group of professors who started ridiculing the social problems of India having no bases at all. But to their misfortune, they eventually started talking about poor quality of Indian food while praising the rice which was being served in their plates. They were going all gaga over the aroma and quality of the rice which they claimed was produced in Europe. To ridicule me more they called the chef, thinking they will succeed in their trick. But to their utter surprise and embarrassment, the chef said that the rice is Raindrops Basmati Rice, imported from India.

I had the last laugh. And thanked Raindrops Basmati Rice to show the world what we are in true sense.

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Unique Restaurants of the World

201210151210031350273783001823100 Ithaa Undersea Restaurant, Maldives

The world’s first aquarium-style underwater restaurant, set 16 feet below the surface of the Indian Ocean between a lagoon and coral reef. Those lucky enough to score one of the dozen seats can dine with the fishes, surrounded by clear acrylic and 180-degree, below-water views. Reached by a wooden walkway from the nearby over-water Sunset Grill, the $5 million restaurant serves a four-course contemporary fusion Maldivian menu.

dinner in the sky restaurant (3)Dinner In The Sky, Belgium

It’s not quite a restaurant, in a direct sense of the word, but the fact that during your lunch time you will not regret to dare getting involved in such an event. The fun here is practically guaranteed. The crane attached to it with a huge table is moving to any location and providing lunch in the air for 20 people. In addition, together with that you will have a serving staff including cook, waiter, security officials and animators. Fortunately, eating safely can be done while wearing seat-belts which means that you can even get drunk and falling down from the platform is unlikely to succeed. The main thing – do not drop down the cutlery. But for the toilet you will have to collectively walk because it is located on the ground.

Thirst Quencher Thandai

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Since Summer has started playing its game to its peak in most part of the country. Every other minute we feel thirsty and dehydrated. Keeping this in mind, here we present one of the best remedies to this thirst. Thandai Recipe.

Thandai is a very popular drink in Northern India. This is a famous dry fruit and saffron flavoured milk that is traditionally prepared as an offering to Lord Shiva during the festival of Mahashivratri. Thandai is also highly nutritious and healthy. During the festival of Colours, Holi, it is consumed widely. So here it goes. Make your thirst quenching drink and be happy during this summer.

 

Preparation Time: 3 to 4 hours.
Cooking Time: Nil.
Makes 6 glasses.

Ingredients:
1 ltr full fat milk
1/2 cup powdered sugar
10 to 12 black peppercorns (kalimirch)
a few saffron (kesar) strands

To be ground into a fine powder:
1/4 cup almonds (badam)
2 tbsp poppy seeds (khus-khus)
2 tbsp fennel seeds (saunf)
1/2 tsp cardamom (elaichi) powder
20 white peppercorns

 

Method

  1. Boil the milk and allow it to cool completely. Keep aside.
  2. Add the ground powder and mix well. Refrigerate the mixture for 3 to 4 hours.
  3. Strain the mixture through a sieve, add the sugar, peppercorns and saffron and mix well.
  4. Serve chilled.

 

The Ultimate Love

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We talk about love, we talk about different kinds of love, like loving your parents, loving your children, loving your husband or wife, having a love for a place or a thing etc. We also celebrate these loves on particular occasions like Valentines’ Day, Father’s Day, Mother’s Day, Any particular community or state Day etc. And we express our love through gifts, get-togethers, functions etc. But in all the things sometimes we miss to give due credit to a particular thing which appears in all of these celebrations i.e. food.

Food is something which plays an important role in any kind of celebrations or festivities. It is something which plays an important role in any kind of expressing love. A mother showers her love on her children by making special delicacies which the kids like the most. A lover cooks something exotic to impress his/her partner, devotees prepare unique delicacies for their deities and so on. Infact during off moods, it is famously said that when you are upset and depressed one should eat to recover since the opposite of Stressed is Desserts.
Keeping the ultimate love to its practical use, Raindrops Basmati Rice produces one of the finest and authentic basmati rice so that expressing love doesn’t loose its shine.

Different Colours of Rice

We all know Rice is a staple food but it has other uses as well:

rice
Staple food: Rice is used as a staple food by more than 60 percent of world population. Cooking of rice is a most popular way of eating.

Starch: Rice starch is used in making ice cream, custard powder, puddings, gel, distillation of potable alcohol, etc.

Rice bran: It is used in confectionery products like bread, snacks, cookies and biscuits. The defatted bran is also used as cattle feed, organic fertilizer (compost), and medicinal purpose and in wax making.

Rice bran oil: Rice bran oil is used as edible oil, in soap and fatty acids manufacturing. It is also used in cosmetics, synthetic fibers, detergents and emulsifiers. It is nutritionally superior and provides better protection to heart.

Flaked rice: It is made from parboiled rice and used in many preparations.

Puffed rice: It is made from paddy and used as whole for eating.

Parched rice: It is made from parboiled rice and is easily digestible.

Rice husk: It is used as a fuel, in board and paper manufacturing, packing and building materials and as an insulator. It is also used for compost making and chemical derivatives.

Rice broken: It is used for making food item like breakfast cereals, baby foods, rice flour, noodles, rice cakes, etc. and also used as a poultry feed.

Rice straw: Mainly used as animal feed, fuel, mushroom bed, for mulching in horticultural crops and in preparation of paper and compost.

Paddy as a seed: The paddy is used as seed.

Milk Pitha (Bengali Dish)

Ingredients

  • 400 gm crushed coconut
  • 1 liter of milk
  • 8-10 tablespoon of sugar
  • 1/2 liter of water
  • 200gm rice powder

Preparation:
1. Take 400 gm crushed coconut and mix it with 1 cup of milk and keep aside.

2. Take a non-stick frying pan heat for 1 min, then put the crushed coconut mixture (step 1) and 8-10 tablespoon of sugar mix it well. Cook till sugar releases water from the coconut. Coconut mixture is ready for pitha stuffing.

Nariyal-Pitha3. In a non stick frying pan put 1/2 litre of water and heat for 3-4 mins, then put 200gm rice powder into the pan and mix it well. Switch off the gas and put the rice mixture in a bowl and mix it well to make a dough with hand till it become smooth like chapati dough.

4. Shape the dough into small size ball and with each ball press it in the middle (dough) and put the coconut mixture (step 2). Close it tightly and press the edges lightly with hand.

5. In a big vessel put 3/4th of water and bring it boil. Put the pitha (step 4) into the water, after few mins. pitha will float on water and cook for 4-5 mins or till it is fully cooked check it with fork. Take out the pitha from water.

6. In another bowl put 1 litre of milk and bring it to boil till the milk become medium thick. Then put 8-10 tablespoon of sugar and cook for another 8-10 mins.

7. Put the pitha (step 5) into the milk and mix well.

Milk Pitha is ready to serve hot/cold as a desert.

The Secret Behind Becoming A Master Chef

545985_624265767588821_1508291951_nIdentity creation is a very difficult process when it comes to the field of cooking and that too if you are striving for recognition within the community of chefs. Since there is always a pressure of producing something authentic and creative, chefs most of the time within this confusion don’t take any chance or risk and end up making something same.

But there are some chefs who know it very well what to produce at what time with having a measurable knowledge of the reaction of the customers. Such chefs excel not only in their career but they also leave an unforgettable traces of their unique cuisines which makes millions of people enjoy their meals for generations.

But important here is to know what are those qualities which make a chef different from other chefs or people and subsequently make their innovative dishes so popular.

The answer is not very difficult to find if you have an eye to see the difference. And the difference is nothing but two things. Firstly one should have courage to innovate different types of dishes which have unique taste in itself and the second part of the answer is choosing right type of ingredients.

Innovation or creativity is something which comes from within and from experience but when it comes to the question of choosing right type of ingredients, nothing can better  produce unique cuisines than using Raindrops Basmati Rice in making a dish which in turn gets fame to you. And due to the same reason Raindrops Basmati Rice is a 100% 1st choice for master chefs across the world.

Because We Care For You…

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Though kitchen is one of the most beautiful space in our residences but if are distracted, it might become  a potential dangerous rooms in the house, where things like cuts, burns and fires are quite common. But Raindrops Basmati Rice cares for you and your family’s safety. Hence we are providing some basic safety tips while working in kitchen.

  • Electrical Appliances should be kept away from the sink or any water source.
  • Hands should be dry before touching an electrical plug.
  • Never put any other material other than microwave proof utensils in a Microwave.
  • Use grills outside only, since indoor grills produce lot of carbon monoxide.
  • Use long-handled utensils while cooking to avoid burns.
  • To prevent kitchen fires always check any leakage in Gas Pipes
  • Keep flammable items and fire prone clothing away from burners.
  • Always keep the stove clean to avoid ignition problems.
  • Steam burns faster than boiling water, so open heated containers slowly and away from yourself.
  • Do not touch the pan until it cools completely.
  • Have the appliance inspected before using it for the first time for any electrical malfunctioning.
  • If you get a burn immediately place the burn under running cool water until pain decreases and then put any antiseptic cream.
  • First Aid kit should always be kept in easy reach.
  • Never be distracted while cooking.

Egg Dum Biryani

 Egg Dum Biryani (3)-1

Ingredients
Basmati Rice – 3 cups
Eggs – 4 + 3
(4 Hard Boiled eggs + 3 eggs scrambled)
Saffron – a pinch (soaked in 2 tblsp of milk)
Whole Garam Masala
Shahi Jeera – 1/2 tsp
Oil – 1 tblsp
Salt – as needed
Water – about 10 cups
Mint Leaves – handful

For Masala
Onion – 2 medium (chopped)
Tomatoes – 2 (chopped)
Ginger garlic Paste – 1 tblsp
Cilantro (Corriander Leaves) – handful (finely chopped)
Mint Leaves – handful (chopped)
Green Chillies – 3 or 4 (chopped/slit)
Yogurt – 4 tblsp
Lemon Juice – 2 tblsp
Ghee and/or Oil – 2 tblsp
Biriyani Masala – 1.5 tblsp
Salt – as needed

Preparation Steps

1. Hard boil 4 eggs, peel it and cut it into half lengthwise.
2. Sprinkle a pinch of biriyani masala, little salt and little corn flour on the eggs and shallow fry. Keep it aside.
3. Scramble the remaining 3 eggs with little salt and black pepper powder and keep aside.
4. Cook the rice in plenty of water (about 10 cups) along with 1 tblsp oil, shahi jeera, whole garam masala, salt and some mint leaves. (You can add a pinch of turmeric powder too if you want a bright yellow colour).
5. When the rice is 3/4 th cooked, drain the water and spread it on a tray to cool.
6. Preheat oven to 350 degree F.

Method
For making masala
1. Heat ghee and oil in a pan and add the onions and green chillies. Saute till the onions turns brown.
2. Add the ginger garlic paste and fry for a minute. Add the chopped mint leaves and cilantro.
3. Add the tomatoes and cook till it gets mashed up.
4. Add the yogurt, biriyani masala and salt. Cook this till you get a nice masala and the oil seperates from the masala.
5. Add lemon juice to the masala just before switching off.

Layering the Biriyani
The dum process can be done in a conventional oven or stove top. Take a tray or a big heavy bottomed vessel and do the layering as follows.
1. Grease the bottom of the vessel/tray with some ghee or oil.
2. Spread half of the cooked rice at the bottom. This will be the first layer.
3. Pour the egg masala over the rice as the 2nd layer.
4. Put the scrambled layer over the masala followed by the remaining rice.
5. Top this with the saffron flavoured milk, some ghee, some fried onions, finely chooped cilantro and mint leaves.
6. Arrange the hard boiled eggs on the top.
7. Cover with an aluminium foil and seal all sides so that the steam wont be able to escape.
8. Leave it in a 350 degree oven for half an hour. By this time the aroma of the biriyani will fill the house.
(If you are doing the dum on stove top, reduce the flame to the lowest setting and cook for about 20 mintes.)
9. Gently fluff up and mix the rice before serving. This way the masala and scrambled egg will be evenly distributed in the rice.

Serving suggestion
– Serve this biriyani with some raita and any non veg sidedish.
– This tastes delicious with some pickle and potato chips too.
Serves : 4-5

…because there is Something in originality

531172_491496777532388_178045825_nIn the market, there are many brands which sell basmati rice. Some sell authentic basmati rice, but many sell duplicate basmati rice. In fact many shop keepers lure their customers giving duplicate basmati rice at relatively cheaper prices by saying it is as good as the original basmati rice. But this is a very dangerous marketing strategy by some greedy shop keepers, and people should be aware of such false claims.

In order to aware people of the potential risk of eating duplicate basmati rice, this blog covers some points explaining the said issue in brief.

Price Difference: Duplicate basmati rice seems cheap in price but if you think for a minute, u will find it expensive because they are selling normal rice grains at higher prices in the name of basmati rice. Whereas original basmati rice is value for the money as its price justifies its originality.

Nutritional Value: Duplicate basmati rice has lower levels of nutritional value hence not advisable to eat as it gives very less nutrition to your daily requirements of body. Whereas original basmati rice is advisable to be consumed on a daily basis, as it is highly nutritious especially for growing children.

Aroma: Original basmati rice gives highly pleasing aroma on cooking the dishes. But duplicate basmati rice does not give any distinctive aroma on cooking.