Hi, I am Kavita, the owner of this blog.There are many types of foodies; vegeterian, non vegetarian, eggeterian , so i thought foodies should be called "foodaterian". Hence the name.Like most of you, i too was an amateur cook who didn't know even the basics like how much water to be added to rice?. :) With time i have learned and would like to share and learn the recipes. Hope to get love and support from all you wonderful people. You can reach me at twitter: https://twitter.com/foodaterian
The other day I got the pack of goodies from Gits to try and I tried brown rice dosa. I was very apprehensive as I felt I won’t be able to spread the dosa as crispy as the grinded batter one. But this one surprised me with its ability to become crisp, golden brown as normal dosa.
This is a boon for people who have no time to make breakfast elaborately. This has a home touch plus the gourmet one. Perfect for a small family and filling too. Affordable as this comes cheaper than eating out and not to forget healthy too. Also brown rice is nutritious and the instructions are also very easily to follow.
I would definitely pick this or recommend for a rush day when you want the home cooked one but don’t have the batter.
Gits is a home name now with so many products on their name successfully. I love their Gulab Jamun mix, Rabri and Basundi to name a few and they have never disappointed me.
I would rate this 4/5. Keep up the great work Gits.
PS: Although I got it for review, the opinions are my own.
The other day Gits sent me a wonderful and healthy breakfast range products. They all look so healthy and nutritious. In these days and times when time has been a rare commodity and we all look for quick fix breakfast ideas this one comes, handy.
Yet to try, but they all look promising and easy to make. Reviews for them coming soon.
Desserts play a very important role in our lives. We like to have something sweet after dinners/ lunch on weekends. I like trying something simple with minimal ingredients which can be made in a jiffy, if I’m pressed for time or lazy to make something elaborate. This is one such shortcut sweet recipe which can be made in 10 minutes flat, if ingredients are handy. Really, my pantry is always stocked with fresh cream tetra packs, dark chocolate and Choco chips. With these three ingredients dessert becomes rich and worth a try.
Do try and tell me your feedback.
Makes: 6-8 small shot glass
Dark Chocolate: half block
Fresh Cream: 200 ml (I used Amul)
Honey: 4 tbsp.
Milk: 3 tbsp.
Choco chips for garnish.
Mousse so soft…
1. Boil water in a pan and take the chocolate in a small pan, place the small pan in the boiling water. This is called “double boiling” the chocolate.
2. Whip the cream using egg beater for 2-3 minutes.
3. Melt the chocolate and mix till its glossy.
4. Add the honey, cream and milk and mix till well blended.
5. Pour in the shot glasses or bowls and garnish with Choco chips.
A very famous South Indian rather Palakkad delicacy is Adai. We love this food. Healthy and nutritious as the batter is made using dals and rice. Fermentation not necessary. And tastes heavenly when paired with Avial/ chutney/ jaggery/ podi.
Do try this. Its easy to make and filling too.
Boiled Rice: 1 cup
Dosa Rice : 1 cup
Urad dal : 1/4 cup (I used Black split one)
Chana dal: 1/4 cup
Tuvar dal and Moong dal: a fistful each
Red chilies: 6-8 (see notes)
Pepper: 1 tsp
Curry Leaves: 20
Salt to taste
1.Wash and soak all the rice and dals, chilies, pepper together for a couple of hours.
2. Grind coarsely with curry leaves and salt.
3. Keep aside for sometime to ferment or use immediately. Fermented ones will give a nice tangy taste.
4. Heat tava, wipe it with oil and then spread the batter in a thick round with medium flame.
5. Drizzle lots of gingelly or sunflower oil and cook for 3-4 minutes on low flame. Turn the adai and cook for same 3-4 minutes for crisp ones.
6. Serve Hot.
7. Use up the batter or refrigerate .Stays good for 3-4 days.
Red chilies, i used half bedgi and half spicy ones. The color ones give nice red color. You can reduce the spicy ones and increase pepper too.
Come summers ,vacations starts and we all look for coolers. Eating lunch/ dinner becomes more difficult thanks to heat and thirst. I love to make milkshakes in summers as they keep us filled for longer hours. When the king of fruits have come, its natural that we all enjoy them for summers.
Here goes the simple mango milkshake that tastes yum, and liked by elders and younger ones alike.
2 Medium size ripe mangoes
2 Cups milk
1 tbsp Sugar ( add or less depending on sweetness)
Cardamom powder: 1 tsp
Vanilla Icecream: 2 scoops (optional) I didn’t add
Chop the mangoes and add all ingredients alongside in a blender.
With Vishu round the corner and mangoes in season its only fair to share recipes that are made using them. One such recipe, is this kalan. The other day i saw these green raw mangoes and picked them without thinking much i picked them and then was wondering as i haven’t used them much in cooking. So promptly i called mom and she shared this most amazing recipe.Amazing as it balances all the flavors the sweet and sour mango, not so sour curd and the spice of the green chilies.
Mango seasons are a favorite. Every where we smell nice mango varieties. Lots of dishes can be made incorporating this king of fruit and i just love eating them. Mangoes make me nostalgic, transports me to childhood when dad used to order from Ratnagiri. The house used to smell divine for the whole period. 🙂 The mangoes used to be so sweet that while using them in sweet we didn’t need much additional sweeteners. And while making Kalan etc mom used to add more chilies to cut the sweetness.
These days everything is with chemicals and injections. The mangoes are not ripened naturally. But still in spite of all this the season comes we all look forward for this fruit. This ice cream can be made very quickly and it turns out very smooth much like the store brought one.
Mango: 2 chopped
Fresh Cream: 200 ml (I used Amul)
Condensed milk: 1 cup (Add more if you want sweet)
Milk: 1/2 cup for grinding
Take the mangoes, condensed milk and milk in a mixer. Blend till smooth.
Take the cream in a bowl and whip till it becomes soft. An egg beater would also do.
Transfer the cream to the mixer and whip for a couple of minutes.
It would come to thick batter consistency.
Transfer in a box and freeze for 8 hours or overnight