KFC Veg Rice Bowls Recipe - Sunday Lunch Recipes Series 26

As I had mentioned in my KFC Veg strips recipe post, my daughter Raksha is a big fan of KFC recipes. After trying veg strips recipe successfully,my next target was KFC’s Veg Rice bowlz. Rice bowlz is nothing but Indian style Layered biryani made with flavored rice & gravy. I was looking for a copycat recipe & I found it here.  I tried it twice by making small changes. It came out really well and tasted close to the KFC ones ( not 100%). 

Yesterday I made rice bowls along with KFC Veg strips, French fries and Veggie burger recipes for our Sunday special lunch. Raksha and Sendhil enjoyed it a lot. I felt very happy that I was able to make Restaurant style Lunch menu at home. Friends do try this recipe if you love KFC stuffs. I am sure you will make it more often in your kitchen. Lets see how to make the most popular KFC Veg Rice Bowlz Recipe with stepwise pictures in my Sunday Lunch Recipe series 26.

Updated (12-8-2015 ):  Luckily I had a kitchen tour in KFC this afternon with my school moms friends. I got the chance to see the making of zinger burger patties & rice bowls. I have shared those points in the method section in a bracket. So the stepwise recipes and the points mentioned have some slight variations. Soon I will try to match the pics with method.

KFC veg rice bowls recipe

KFC style Veg Rice Bowlz recipe with stepwise pictures

Cuisine: Indian

Category: Lunch Menu

Serves: Serves 3

Prep time: 30 Minutes

Cook time: 30 Minutes

Total time: 60 Minutes

INGREDIENTS

1 cup = 200 ml Basmati rice - 1 cup Cooking oil - 1 tsp Salt - as needed Water - 6 cups Cloves - 4 nos Green cardamom - 2 nos For gravy Cooking oil - 2 tbsp Green cardamom - 1 no Cloves – 2 nos Big onion - 1 no Tomatoes - 2 no Ginger & Garlic Paste – 1 tbsp or Garlic - 10 cloves,Ginger - 2 inch piece Green chillies - 1 -2 nos Red chilli powder - 3/4 tsp Turmeric powder - 1/4 tsp Coriander powder – 1.25 tsp Garam masala powder - 1/4 tsp Salt& water - as needed  Yellow food color - 2 pinches To saute in oil Green capsicum - 2 tbsp ( chopped into small pieces) Green chilli - 1 no ( finely chopped)

METHOD

Wash and soak the basmati rice for 30 minutes. In the mean time,pressure cook potato along with other vegetables for making veg strips. Make the dough for Veg strips and keep aside. Deep fry before serving.Chop the capsicum into small pieces. For gravy, slice the onions and saute in 2 tsp of oil. Grind it along with chopped tomato, g&g paste and green chillies. Add little water & grind it to a smooth paste. Boil water in a bowl adding cloves, cardamom and salt. When it comes to roll boil, add washed & soaked rice. Let it boil in medium flame for 5-7 minutes. Remove the rice along with spices & drain the excess water. Cool down the rice by spreading in a plate. Sprinkle yellow food color diluted in little water all over the rice and mix them slightly. White & yellow rice should be visible. Saute the capsicum pieces & green chillies in little oil. Put them in the rice. Mix well & set aside. Heat oil in a kadai and add the cloves & cardamom. Add the ground tomato puree and saute well adding the required salt. Add red chilli powder, dhania powder & garam masala powder. Saute till the raw smell vanishes and the mixture becomes thick. Add 3/4cup of water, cover the kadai and boil till oil floats on top. Remove in a bowl. Now take a microwave safe bowl. Add 1/2 tbsp of oil and layer the rice ( In KFC they put 100 gms of  rice in the bowl,70 gms of gravy on top and again 85 gms of  rice as the last layer). Put some gravy and again layer it with rice. Microwave in high power for 2 minutes.Serve in a bowl by keeping 2 pieces of Veg strips on top. Enjoy !

Note

Adjust the quantity of Red chilli powder as per your preference. You can prepare the dough for veg strips in advance and deep fry them at the time of serving.

Enjoy KFC style lunch menu Veg rice bowlz, French fries at home !

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South Indian Masala Dosa Recipe - Tamil nadu Style Masala Dosa

Masala dosa –Needless to say its one of the most popular South Indian Special dosa varieties. My daughter Raksha is a big fan of this dosa. Recently when we went to a restaurant for breakfast,I saw a foreigner ordering Masala dosa and Filter coffee. I felt so happy & proud that the taste of our masala dosa has reached people all over the world. I also realized that I did not post this most wanted dosa recipe in my blog yet. Masala dosa is very popular in Karnataka & Tamil nadu hotels. In Karnataka, a special dosa batter is made using rice, dals and poha. Check out my Karnataka masala dosa recipe with red chutney and potato palya. Today I have shared Tamil nadu style potato masala dosa using the regular idli,dosa batter. I have shared the urulaikizhangu masala recipe based on the ones I have tasted in hotels. I hope u will like this recipe & give a try. Ok, lets see how to make South Indian masal dosa /Tamil nadu restaurant style masala dosa at home.

Do check out my potato masala for poori !

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Kofta Biryani Recipe-Vegetarian-Sunday Lunch Recipes Series 25

Sorry for this late posting.There were unexpected disturbances in my routine and I couldn’t make any biryani last weekend.So I made this biryani recipe today morning especially for making this post.This week’s Sunday Lunch Recipes Series is somewhat special.Yes,this is my Silver jubilee post(25th post) in this biryani series.When I started this series,I never expected that I would be able to share 25 biryani varieties and that too in vegetarian version.I am really happy and proud that I did it.I have planned to continue this series for another few weeks as some interesting biryani recipes are in queue.To make this 25th post more special,I tried this rich & flavorful kofta biryani recipe.I referred this space for the biryani procedure but I made kofta following Malai kofta recipe from my handwritten cook book.I am yet to share Malai kofta gravy in my blog.Hopefully I will do it next week.As per the original kofta biryani recipe,koftas are made out of minced meat balls.But here I used paneer & potatoes to make it.It turned out really well and got a big thumbs up from my family members.I shallow fried the balls to reduce the calorie but still the taste was awesome.You can also try cooking in Appe/Paniyaram pan or bake in oven/air fryer.Friends,you can try this biryani for your guests and to celebrate special occasions like birthday,anniversary to impress your family and enjoy the day!!Kofta mixture can be prepared well in advance and refrigerated to make your job simple.Ok,Lets see how to make this awesome kofta biryani recipe with step by step pictures.

Kofta biryani recipe-Vegetarian version

How to make Vegetarian Kofta Biryani Recipe

Cuisine: North Indian

Category: Rice Varieties

Serves: Serves 3

Prep time: 30 Minutes

Cook time: 20 Minutes

Total time: 50 Minutes

INGREDIENTS

For kofta Boiled potato - 2 nos (medium size) Grated paneer - 1/2 cup Bread crumbs - 1/2 cup Red chilli powder - 1/2 tsp Garam masala powder - 1/2 tsp Dhania powder - 1/2 tsp Nuts - Cashews & Badam ( 2 tbsp) Salt - as needed Sugar - 1/4 tsp Chopped coriander leaves - few ( optional) For gravy Cooking oil - 2 tbsp + ghee 1 tbsp Tomato - 2 nos ( big,pureed) Cumin seeds/Jeera - 1/2 tsp G&G paste - 1/2 tsp Green chilli – 1 no (big,slitted) Red chilli powder - 1/2 tsp Dhania powder - 1 tsp Garam masala powder - 1/2tsp Sugar - a pinch Salt & water - as needed Yogurt mixture Fresh Curd/yogurt - 3/4 cup Kewra essence - few drops Rose water - few drops Crushed cardamom or cardamom essence - 1 no/ 2 drops Yellow food color - 2 pinches For Rice Basmati rice - 1 cup ( India Gate) Cinnamon - 1 inch piece Cloves - 2 nos Black stone flower - 1 no Cardamom - 1 no Salt - as reqd Water - 6 cups To garnish Fried onions - 1/4 cup Mint + coriander leaves - 2-3 tbsp

METHOD

Wash and soak the basmati rice for 30 minutes minimum.Heat 6 cups of water adding the whole spices.When the water boils,add the washed rice by draining the soaked water.Cook the rice for 5-7 minutes in medium flame till the rice is 3/4 th done.Remove the rice in a bowl and allow it to cool down completely. Boil potatoes & peel the skin. Mash it well and add the grated paneer,bread crumbs,chopped nuts,spice powders and salt.DO NOT ADD WATER.Reserve some bread crumbs for coating the kofta balls.Make small balls using the dough & coat it in bread crumbs.Arrange them in a plate. Heat oil in a pan to shallow fry the balls.Put the kofta and cook all the sides by turning them whenever needed.Cook the balls until they turn golden brown.Remove in a plate.In the remaining oil,fry the sliced onions & set aside. In a bowl whisk the curd and add the essences,food color.Mix well. Heat oil in a kadai and splutter cumin seeds. Add the g&g paste and saute well.Careful it splashes.Add the slitted green chilli & tomato puree.Mix well and add the spice powders.Saute until the raw smell leaves off and paste becomes thick by leaving oil.Add the fried kofta balls & half of the fried onion slices to the gravy.Mix well & spread the rice Sprinkle the yogurt mixture all over the rice.Garnish with the remaining fried onions and chopped mint+coriander leaves.Close the kadai with a tight lid and keep the flame completely low.Put in DUM for 10-15 minutes.Open the lid and fluff the rice with a fork.Remove in a plate and serve hot with raita ! Enjoy !

Note

Adjust the quantity of spice powders as per your taste. Cook the rice till 3/4 th done else rice will become mushy after DUM. Adding kewra water gives a nice flavor.So try to use it if you have. Koftas can be baked in air fryer.For that preheat airfryer for 6 minutes in 180 c and bake the koftas brushed with oil for 25-30 minutes by turning them twice in the middle. You can also cook the kofta in paniyaram pan adding little oil.

Try this flavorful and rich Kofta biryani recipe.Enjoy your weekend !

Very Good Recipes Tags: Kofta biryani recipe, Kofta biryani vegetarian, Birayni recipes, Rice varieties, Sunday recipes, Lunch menu, North Indian recipes

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Punjabi Kadhi Pakora Recipe - How To Make Kadhi Recipe

Punjabi dahi kadhi with pakora recipe – I have tried it once when I made Punjabi thali and that was very long back.Recently I watched this authentic Punjabi kadhi recipe in you tube video by Chef Harpal Singh Sokhi.I got tempted and tried it along with easy dal palak.I will share dal palak recipe soon.The chef had explained so well that I was able to clearly understand the difference between Gujarati , Punjabi and Maharashtrian kadhi recipes.I was happy that I tried one of the best kadhi recipes.It was very nice & we loved with pakora.I did not add fenugreek leaves/Methi in pakora as mentioned in the original recipe.Instead I made it very simple using onions.So here you go Punjabi Kadhi recipe with pakora – Lets see how to make it.

Punjabi kadhi Pakora

Punjabi kadhi pakora recipe - Authentic recipe with stepwise pictures

Cuisine: North Indian

Category: Gravies

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

For pakora Big onion - 1 no Gram flour/Besan - 1/4 cup Red chilli powder - 1/2 tsp Carom seeds - 1/4 tsp Asafetida/Hing - a pinch Turmeric powder - a pinch Cooking soda - a pinch Salt - as needed Water - very little to sprinkle For kadhi Sour curd - 1 cup Besan flour - 2 tbsp Ginger+garlic+green chilli paste – 1 tsp( inch ginger,4 cloves garlic,2 chilli) Red chilli powder - 1 tsp Turmeric powder - 1/4 tsp Salt & water - as needed To temper for kadhi Cooking oil or mustard oil - 2 tbsp Fenugreek seeds - 1/8 tsp Red chilli - 1 no Pepper corns - 1/4 tsp Cloves - 1 no Big onion - 1 no ( finely chopped) Ginger - 1 inch piece (-do-) Curry leaves - few Coriander leavs - to garnish

METHOD

Slice the onions thinly.Mix all the ingredients in a bowl for making pakora.Do not add water.Mix all the ingredients well and leave it aside for 10 minutes.After 10 minutes,onions leave water.So mix it well and if required sprinkle 1 tbsp of water.Lastly add the cooking soda and mix well.Heat oil in a kadai and sprinkle the pakora in oil. Deep fry both the sides.Remove when the pakora turns golden brown.Drain in a tissue paper.If you want thick pakoras,add more water.I made it thin and crispy.So I used less water. Whisk the sour curd to a thick paste.To this add salt,turmeric powder,red chilli powder,besan flour ,G&G&G paste and 2 cups of water.Mix without lumps. Heat oil in a kadai and splutter methi seeds,cloves,pepper corns,curry leaves,red chilli. Saute the onions,ginger bits and add the curd mixture.Let it boil for few minutes.Kadhi will thicken.So add some water if needed and boil the kadhi for more time. The raw smell of besan should go off completely.So boil the mixture in medium flame for 10-12 minutes.The color of kadhi will darken as it boils.Adjust the consistency as per your wish.Add the fried pakoras at the end and switch off the flame.Garnish with coriander leaves.Serve hot with plain rice. Enjoy !

Note

Add more water as per the consistency u like.But Punjabi kadhi is meant to be thick compared with other state kadhi. Pakora can be made adding chopped methi leaves too. While tempering addition of ginger & methi seeds are very important.So don’t skip it. Add more water in the pakora mixture if u want thick pakoras.I made it thin and crispy.so I used less water.

Enjoy Punjabi Kadhi Pakora with plain rice.It tastes yummy !

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Idli Manchurian Recipe - Idly Manchurian - Leftover Idli Recipes

I have tried South Indian style Chilli idli, Idli fry, Kaima idli even idli upma using left over idli.But Idli Manchurian is the one I wanted to make for long time.Yesterday I cooked some extra idlis just to make this manchurian.I made it for my daughter in the evening after she came back from the school.She loved it to the core and showed a big thumbs up.Generally kids love any deep fried snacks.I don’t have to say about the taste of fried idlis.So this recipe would be a sure hit among the kids and adults as well.This recipe is a combo of Indian & Chinese Manchurian recipes.While I was clicking the pictures,I couldn’t resist my temptation to grab some from the plate.It was so flavorful! Do try this idli manchurian recipe for your kids as evening snack.I am sure you won’t even get a single piece to taste.Ok,Lets see how to make fried Idli Manchurian recipe with stepwise pictures.

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Eggless Orange Cake Recipe Without Condensed Milk

 

I usually make eggless orange biscuit cake and its our family favorite too. But this time I tried an eggless, butter less orange sponge cake recipe using fresh orange juice.This recipe is without condensed milk, curd and it’s a vegan version too. I referred this recipe and used cooking oil to achieve the softness. Cake came out very well with bursting orange flavor. I loved its color, texture, flavor and above all it was like pillow soft to touch and eat. I was completely satisfied with the result and patted myself for this successful baking. 

I am happy and double confident that this cake is going to be a super hit among my family members. I am waiting for Raksha to come back from school and taste it. I guess this cake can be made with wheat flour too. I must give a try. Lets see how to make this easy, low fat vegan orange cake recipe with stepwise pictures.

Eggless orange cake recipe

Eggless orange cake recipe without egg, butter, cream, condensed milk and curd.

Cuisine: Indian

Category: Baking

Serves: 10

Prep time: 10 Minutes

Cook time: 30 Minutes

Total time: 40 Minutes

INGREDIENTS

1 cup = 240 ml All purpose flour/Maida - 1.5 cups ( Heaped) Baking powder - 1/2 tsp Baking soda – 1 tsp Sugar - 3/4 cup Orange juice - 1 cup (Use fresh juice for best results) Cooking oil - 1/3 cup ( use odourless oil, I used sunflower oil) Salt - a pinch Orange zest - 1/2 tsp (Use grated skin)

METHOD

In a wide bowl, sieve the maida, baking powder, soda and salt. Mix well. Add the orange zest to it. ( I grated the skin of orange and mixed with the flour) Set aside. Grease a baking pan with oil or butter and sprinkle the maida all over the pan. Keep aside. In another bowl, mix the sugar,oil and orange juice. Use a whisk and stir the mixture until the sugar dissolves well. Add the flour to the oil mixture and mix it with a spatula or whisk in one direction. Do not over beat the mixture. Cake will not rise.The batter should fall like a ribbon. This is the right consistency. Preheat the oven in convection mode at 180c for 10  minutes. Pour the batter in the baking pan and pat its bottom once for even distribution of batter. Now bake the cake in convection mode at 180c for 30-35 minutes. Check the cake by inserting a tooth pick in the center of the cake after 30 minutes. If it comes out clean or with little crumbs, cake is done. If you find the wet batter in the tooth pick, bake the cake for 2-3 minutes more. Invert the pan in a plate after the cake is cooled down. Cut into slices and enjoy with Tea.

Note

Please adjust the timing based on the convection oven.. You can replace oil with softened butter. You can also use store bought orange juice but cake flavor will be less. No need to use water,curd or milk.Orange juice would do. Do not invert the cake as soon as you bake. Cake will break. If the cake doesn’t fall off easily, bake it for 2 more minutes.

Enjoy this cake for your tea time. Tastes awesome !

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Sundakkai Vathal Podi, Thakkali Poricha Kuzhambu Recipe - South Indian Lunch Menu For Stomach Problems

Actually I had to share a biryani recipe in my Sunday lunch series today. Sorry for disappointing you all with this post. Last 3 days I was in Rameswaram for temple visit. We had good darshan but unfortunately we all got stomach problems due to some food allergy. By God’ grace, our trip was successful and reached Bangalore yesterday.

As our stomach is completely upset, we wanted to avoid spicy foods for some days. So this afternoon I made Sundakkai Vathal podi (Dried Turkey berry powder) & Spice less, no tamarind thakkali poricha kuzhambu (tomato gravy without tamarind) along with Paruppu sadam (moong dal tadka) & thayir sadam for our lunch. I guess most of you just make dal & rasam during sick days but this is our standard lunch menu whenever we recover from any health ailments.

Sundakkai/Turkey berry is a good antibiotic to kill the ameoba in stomach. Pepper & cumin seeds used in this powder helps to improve appetite and aids digestion. Tomato is an energy booster basically. Coconut, cumin seeds/jeera and onions acts as a coolant for the upset stomach and helps for digestion. 

Moong dal and curd/buttermilk helps to cure stomach inflammations. To sum up, this South Indian Lunch menu would be soothing and tasty for an upset stomach & bitter tasting tongue. Do try this menu for a change. U may like it. Not just sick days, you can consume Sundakkai podi at least once in a week to keep your stomach clean if you eat hotel food regularly. Lets check out the recipes of sundakkai podi and thakkali poricha kuzhambu below. Last but not the least, I will surely share my biryani post sometime in this week.

South Indian Lunch Menu For Stomach Upset

South Indian Lunch Menu idea for persons with stomach problems

Cuisine: South Indian

Category: Lunch Menu

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

SUNDAKKAI PODI/TURKEY BERRY POWDER Turkey berry-20 nos  Pepper corns – 10 nos Cumin seeds/Jeera – 1/2 tsp Garlic cloves – 2 nos Salt – as needed Cooking oil – 2 tsp NO TAMARIND TOMATO GRAVY  Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 1 tsp Cumin seeds - 1/4 tsp Green chilli – 2-3 nos (slit) Tomato - 3 nos( finely chopped) Small onion/Big onion – 15 nos/1 no Moong dal – 1 tbsp Curry leaves – few Turmeric powder – a pinch Hing/Asafetida – a pinch Coriander leaves - to garnish Salt & water – as needed To grind Grated coconut- 1/4 cup Cumin seeds/jeera – 1/2 tsp

METHOD

Sundakkai podi : Heat oil in a kadai & saute the turkey berries/sundakkai. Add cumin seeds, pepper corns and roast everything well till you get a nice smell of roasted turkey berries. Powder everything together adding salt & finely chopped garlic. Mix with plain rice adding ghee. Thakkali poricha kuzhambu : Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, chana dal, cumin seeds. Saute onions, curry leaves, green chillies and tomato till it turns mushy. Add water,moong dal,turmeric powder,salt and pressure cook for 2 whistles in low flame. In the mean time, grind the coconut+jeera to a smooth paste adding little water. After the steam is released from the cooker, add this paste and boil well. Gravy will thicken. So add water and salt accordingly. Serve with plain rice adding few drops of ghee. For paruppu, pressure cook dal adding a pinch of hing, turmeric powder and mash it. Do the seasoning at the end and serve with rice & ghee. Start your lunch with paruppu sadam continue with podi, poricha kuzhambu and finish with curd rice or drink buttermilk. Enjoy this healthy and spice less lunch menu.

Try this simple lunch menu during sick days. U can recover quickly !

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Sweet Corn Soup Recipe With Fresh Corn, Milk - Indian Soup Recipes

Sweet corn soup with fresh corn, milk and corn flour with step by step pictures. I never thought sweet corn soup is so easy to make until I try it on my own.We are a big fan of tomato soup recipe. Whenever we visit restaurants ,our order would be one and only tomato soup. So I make the same at home too. I never thought of making other soup recipes. Recent days I have been getting requests to post more soup and weight loss recipes. Especially my school friend Jayarani has been urging for long time to do it. So I started with this easy sweet corn soup recipe. I referred a cook book and tried this restaurant style sweet corn soup recipe. Sendhil and Raksha loved it a lot. I was surprised when Raksha asked me for second serving. Generally sweet corn soup is prepared with creamy canned sweet corn along with boiled vegetables. But this recipe called for freshly boiled sweet corn. Its a mix of Indian and Chinese versions. I was happy that I could serve a healthy soup recipe other than the usual tomato soup. Lets see how to make this yummy sweet corn soup recipe with step by step pictures.

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