How to make Gobi Pratha at Home?

Preparation Time : 20 min
Cuisine : Punjabi, Pakistan & India
Category : Breakfast
Ingredients :

•  Food stuffing :

1. Oil -1tablespoon 
2. Cumen seeds -1/2 teaspoon
3. 1 teaspoon Ginger paste
4. 1 small,finely chopped Green chili
5. 2 cups grated finely Gobi or Caulifower
6. Salt -to taste
7. 1 teaspoon Coriander powder
8. 1/4 teaspoon Turmeric powder
9. 1 teaspoon Red Chili Powder
10. 1/2 teaspoon Garam masala
11. 1 teaspoon Amchur powder
12. Cilantro or Coriander leaves -few sprigs, finely chopped 

• For dough or outer layer :

1. 2 tablespoons Oil
2.  1 1/2 cups Chapati atta (whole wheat flour)
3. Water -little more than 1/2 cup 
4. Salt -to taste

 Making Directions :

1. First grate the cauliflower box very finely. Alternatively use food processor, but make sure that there are no big chunks of cauliflower otherwise paratha will break while rolling. Heat the oil on medium heat. Once hot, add cumin seeds and let them sizzle.
2. Add ginger paste and green chilli, Saute for few seconds.
3. Add grated cauliflower, sprinkle some salt and mix.
4. Add the coriander powder, turmeric powder,red chilli powder, garam masala, amchur powder.
5. Mix well and cook till mixture dry. By this time Gobi will be cooked as well.
6. Turn off the stove, lastly add chopped cilantro.
7. Mix well and keep it aside and let it cool down.
8. Meanwhile make the dough for outer layer. take flour, salt and oil in a bowl, rub it with your fingertips.
9. Add little water at a time and start kneading the dough.
10. Dough should be soft and smooth. Cover it and let it rest for 15 minutes. By this time stuffing will be cooled down.
11. After resting time for the dough. Knead it once again and smooth out the dough. Divide it into 6 equal portions. Make smooth ball and flatten it between your palm. Also divide the dtuffing into 6.
12. Work with one flatten disc at a time. Dust it into dry flour and start rolling using rolling pin and rolling board.
13. it should be 4 inch in diameter.
14. Put one portion of stuffing in the center.
15. Start gathering the edges and pinch it to seal it tightly.
16. Using your hand, flatten it out.
17. Roll it very gently into 6 inch diameter cirlce.
18. Heat the tawa or pan on medium heat. Once hot place the rolled paratha and cook for few seconds, you'll see few bubbles on top.
19. Flip it and cook other side for few seconds as well, there should be very few lightly brown spots.
20. Apply some oil on it and again flip it.
21. Cook by pressing it tightly with spatula.
22. Once cooked bottom side the flip, brush oil again.
23. By pressing lightly cook other side as well, and remove it from the pan. Repeat the same process for rest of the parathas.

For any Query Hit RBox and inbox.

How to make Russian salad at Home?

• Prep Time  : 10 min
  Cook Time : 15 min
  Serves         : As Desired
  ·         Ingredients :
  1.      2 Carrots  
  2.     2 Potatoes
  3.     1 Apple
  4.     Walnut 50 gm
  5.     Raisin 50 gm
  6.     Mayonnaise ½ cup
  7.     Black pepper ¼ tsp
  8.    Salt to taste
  9.     Cream 4 tsp
       Directions :
  1.      Boil potatoes and carrots.
  2.     Cut apple, potato and carrot into cubes.
  3.     Combine boiled carrot, boiled potatoes, apple, walnut, raisin, black pepper, mayonnaise and cream in a bowl and mix well.
  4.     Serve the delicious Russian salad with grilled chicken and zeera pulao.
  5.     To serve, garnish with lettuce leaf, sliced cucumber and long slices of carrot.
  6.     Tips: Boiled green peas or boiled chicken can also be added to the salad.
          For any Query hit RBox.
  
  
• 
  

How to make Spaetzle at Home?

Total Time : 20 min
Prep : 15 min
Yield : 4
Ingredients :

• 2 large eggs
• 4 tbs unsalted butter, 2 tbs melted
• 3 cups all-purpose flour
• Freshly ground pepper
• Chopped fresh parsley, for garnish
• Kosher salt

Directions :
Mix the flour, eggs and a pinch of salt in a bowl, then gradually stir in up to 1 cup water to make a smooth, batter-like dough. Beat with a wooden spoon until bubbles form, then stir in the melted butter.
Bring a large saucepan of salted water to a boil. Place about 1 cup of the dough in a colander with large holes; use a rubber spatula to push the dough through the holes and into the boiling water. (Or use a spaetzle press.) Cook for about 1 minute after the spaetzle float to the surface, then transfer with a slotted spoon to another colander. Repeat with the remaining dough. Rinse the spaetzle in cold water if not serving immediately and set aside.
Before serving, saute the spaetzle in a skillet with the remaining 2 tablespoons butter until warmed through. Season with pepper and garnish with parsley.

For any Query hit RBox.

How to make Pineapple Coconut Mimosa at Home?

Prep time:  5 mins 

Total time:  5 mins

Serves: Multiple

Pineapple Coconut Champagne Cocktail A delicious champagne cocktail with a tropical twist. A perfect sip for ringing in the new year! Servings depends on how many people you feel like serving these drinks to!

Ingredients

• Organic Pineapple Juice well chilled
• Organic Coconut Juice Blend well chilled
• Champagne or Prosecco well chilled
• Simple Syrup
• Unsweetened finely shredded coconut.

Instructions

1.   Pour some simple syrup in a small bowl and the shredded coconut in another small bowl. Dip the top ¼ or so of your champagne glasses in the simple syrup and then in the shredded coconut making sure the rim is well coated. Set aside to dry a little

2.  Fill each champagne glass with 1 ½ ounces of EACH pineapple and coconut juices. Fill the rest of the way with the champagne or Prosecco. Serve immediately.

3.  Notes : Simple Syrup is a 1:1 sugar water ratio syrup. To make combine equal amounts in a sauce pan example 1 cup sugar one cup water, and then bring a simmer stirring until all the sugar is dissolved. Chill completely in an air tight container until ready to use.

For any Query Hit RBox.

How to make Cranberry Orange Mimosa at Home ?

Ingredients :

• Orange juice(chilled)
• Cranberry juice(chilled)
• Voveti Prosecco(chilled)
• 4 tbs coconut sugar
• 2 vanilla beans
• Fresh Cranberries

Instructions :

1. Scrape the vanilla bean and pulse the seeds with the sugar until combined. Run a cut orange along the rim of a glass and dredge in the sugar.
2. Add a few cranberries to the bottom of the glass and top with desired amounts of juice and Prosecco.
3. Cranberry Orange Mimosa is now ready.

For any Query Hit RBox.

How to make "Watermelon Agua Fresca Mimosas" at Home ?

Ingredients :

1. 1 small watermelon, peeled and cubed (to yield about 6 cups watermelon cubes)
2. juice of 2 small limes
3. 2 tbsp agave nectar (optional)
4. 1 750ml bottle dry sparkling wine, chilled

Directions :

1. Purée the watermelon cubes in a blender or food processor until smooth. Strain the watermelon using a fine-mesh strainer or cheesecloth. Add the lime juice and, if desired, the agave nectar.
2. Mix the watermelon agua fresca with the champagne. Start with roughly equal parts of agua fresca to champagne, then tweak to your taste.

For any Query Hit RBox.

How to make Kimchi at Home

Prep time: 35 minutes

Total time: 48 hours to ferment

Yields: 5 cups

Equipment you'll need

• Chef's knife
• Large mixing bowl
• Small mixing bowl
• Food prep gloves
• Strainer
• Cutting board
• 6-cup Mason jar with lid

Ingredients

• 2.5 lbs. Napa cabbage, stemmed and cut lengthwise
• 6 to 8 cups + 1 tablespoon water, filtered or distilled*
• 1/4 cup + 1 tablespoon kosher or sea salt
• 5 garlic cloves, minced
• 2 daikon radishes, trimmed and cut into matchsticks
• 1 bundle scallions, trimmed, cut into 1-inch sections
• 1 tablespoon fresh ginger, grated
• 3 to 5 tablespoons coarse Korean red pepper flakes*
• 1 teaspoon white sugar
• 1/2 nori sheet, torn into small pieces*

Notes on ingredients

* The amount of water used is dependent on the size of your mixing bowl. A bigger bowl requires more water.

* Korean red pepper flakes, called gochugaru, are found in Asian markets or can be purchased online.

* Many kimchi recipes call for fish sauce, which adds a savory dimension to kimchi known as umami. Dulse or nori, saltwater vegetables made from kelp and seaweed respectively are good substitutes.

Cooking directions

• Rinse and prep cabbage. Cut cabbage into strips and place in mixing bowl. Add 1/4 cup salt and gently massage salt into leaves while using gloves. Pour water into bowl until cabbage is just covered, about 10 minutes. Place plate on top of cabbage to weight. Set aside for at least 3 hours or overnight, folding once or twice

• Pour cabbage into a strainer and rinse under cool running water. Set strainer aside to allow cabbage to drain, about 20 minutes. Dry mixing bowl and set aside for reuse.
• Combine sugar, pepper flakes, nori and sugar in a small mixing bowl. Add 1 tablespoon filtered water and stir contents until a thick paste forms. Combine 2 cups water with 1 tablespoon salt and stir. Set aside.
• Meanwhile, rinse and prep daikon, ginger, scallions and garlic. Combine ingredients with cabbage in mixing bowl. Add paste and fold until the cabbage is evenly coated with paste, about 2 minutes.
• Pack kimchi into Mason jar. Add just enough brine from step three (if needed) to cover ingredients. Seal and place jar on a shelf out direct sunlight for 24 hours. After 24 hours, open jar to release gasses, it should be stinky. Then reseal and store kimchi in fridge for up to 1 month. Add to soup, as a side dish, or with veggie burgers.