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.

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.

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

Mexican Rice Balls

Ingredients:

  • 5 cups cooked rice
  • 2 large eggs, lightly beaten
  • 1/2 cup frozen peas
  • 1/2 lb mozzarella cheese, cut into 16 cubes
  • oil, for frying
  • flour, for coating
  • 3 eggs, lightly beaten for dipping
  • seasoned breadcrumbs, for coating

Mexican Rice Balls - Raindrops Basmati Rice

Directions:

  1. Mix chilled rice, eggs, and peas together.
  2. Roll into balls about the size of a tangerine and place one cube of cheese into the rice ball. Reform balls firmly to hold shape.
  1. Place flour, egg and breadcrumbs into 3 separate bowls.
  2. Dip each ball in flour, shaking off excess and reform if needed. Dip in egg, letting excess drip off, then dredge in bread crumbs, reforming and transfer to a sheet of wax paper. Repeat with remaining balls.
  3. Meanwhile heat 2 inches of oil in a 4- to 5-quart heavy pot until thermometer registers 350-360 degrees F. Working in batches of 4-6 balls, lower rice balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, 2 to 3 minutes per batch. Transfer with slotted spoon to paper towels to drain. Return oil to 350-360°F between batches.
  4. Serve with a tomato sauce.

Love Rice? Why So?

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For people crazy about rice, the question, “Why you love rice?” can make their mind come up with equally crazy answers. Ask them any moment and they will flood you with valid to not-so-valid reasons. 

Apart from nutritional values of rice which makes it important for any diet, rice is loved for reasons beyond the obvious ones. We have wholeheartedly charted down a few for you – 

– Rice stores well without requiring costly refrigeration or freezer space.

– Rice is a low-cost ingredient that provides great plate coverage.

– Rice roams the globe. It accommodates all the ethnic flavors — from Thai, Indian, Brazilian, Salvadoran, Japanese, Chinese, Vietnamese, Spanish, Turkish cuisines and beyond.

– Rice holds well and takes no special skill to prepare.

– Mastering the techniques of rice cookery can open the door to a rich assortment of dishes that are on trend with today’s global tastes.

– Rice is so versatile; many types can be used interchangeably in your dishes bringing excitement for you and your family.

– You can love rice for no specific reason at all, as true love whatsoever needs no reason. 😉