Healthy Brown Rice with Vegetables

Healthy Brown Rice with Vegetables

Healthy Brown Rice with vegetables

Brown Rice Vegetables
I cooked this brown rice recipe with leftovers in my fridge one day. I was quite happy with the result. Many wonder how to cook brown rice? You would cook it as you would cook your normal white rice. I prefer the pressure cooker method as it’s quicker. But you can cook it over gas in a vessel, but this will take longer and more gas. You can cook it in the microwave too, but I haven’t tried it yet. Please use whatever vegetables you love. You can add paneer or tofu as well. This is brown rice healthy recipe, so haven’t used too much oil.

Prep Time:20 minutes
Cook time:20 minutes
Yield: 2 person


  • Brown Rice – 1 ½ cup
  • Mixed capsicum – 2 large nos
  • Zucchini – 2 nos
  • Onions – 2 nos
  • Brinjal/ Eggplant – 1 nos
  • Crushed Garlic – 2 to 3 big cloves
  • Parsley – a small bunch chopped finely
  • Walnuts – a handful
  • Salt & pepper – to taste
  • Chillies fresh/ flakes – as per taste (optional)
  • Italian mixed herbs – 1 to 2 tsp (optional)
  • Olive Oil – 2 to 3 Tbsp

Brown Rice Recipe:

  1. Wash the rice. I use 1 cup of brown rice to 1 ½ cup of water. Add some salt in rice & water and cook it in a pressure cooker it for 4-5 whistle. Time can vary for you, so it will take a little trial to get it right.
    UPDATE – Best way to cook brown rice is to cook it in a heavy bottom vessel with a lid on. So simply give the brown rice a good wash and with add water in 1:2 ratio. [ 1-part rice: 2-parts water]. Use a heavy bottom pan, add a little salt. Cover and cook for 15-20 mins approx.  
  2. You can also cook it in a heavy bottom vessel and cover it, but this will take a long time. You will have to keep a check on water too.  
  3. Once done it will nice and fluffy. Keep side.
  4. In a pan add oil. Once heated, add garlic. Sauté it for few seconds.
  5. Add onion and cook them it soft & translucent on medium flame.
  6. Add capsicums once onions are half done and sauté them on medium flame. I like a little bit in them, if you don’t like it then cook them completely.
  7. Add zucchini and eggplant/ brinjal once the capsicum is half done.
  8. Add salt, pepper, chillies & mixed herbs and mix well. Cover and let it cook on low – medium flame for 5 mins until the veggies are almost done.
  9. Add chopped parsley and cooked rice and mix well. Check for seasoning and adjust. Cover and let it cook on low flame for 5 -8 mins. This will ensure the rice takes all the flavours.
  10. While this is cooking, take the walnut and toast them. You can either do it in a hot pan over gas or give it 2 mins in 150° C preheated oven.
  11. Now comes the best part, EATING! But remember you can present this simple & humble dish nicely.
  12. I used a ring and press the prepared rice in it. Garnished it with toasted walnuts and parsley.

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Hot Pakoras and Chai is all you need in rains!

Hot Pakoras and Chai is all you need in rains!

Hot Pakoras and Chai is all you need in rains!

I lived most of my life in Bombay (Mumbai). It rains nonstop for days there. It is finally pouring in Bengaluru where I currently live. Along with the thunders and the dark clouds, I am walking down memory lane.

My mind takes me to the 10-year-old ME! I see myself in two ponytails wearing a cotton knee length dress! I am peeping out of the window to see the dark clouds gather. And I know, it’s going to rain! Somehow telepathy worked well when we were kids! With no phones and intercoms, all of us would gather in the building staircase at the exact same time. As heaven unleashes the sheets of water, we would dance carefree! There is nothing that comes close to this feeling.

The rains meant so much more… Jumping in puddles with a bunch of your friends! Tearing down your books, to make dozens of paper boats. Only to leave them in little winding rivers and make a little tournament out of it! The raincoats and boots shopping…so much excitement!

Rain Paperboat

A favourite memory, of course, is around Food! When the rains would tear down, especially over the weekend it was a fiesta time! My mom would fry potato and onion pakoras (fritters)! I watched her carefully, as she served up these golden lovelies! Neighbours walking with pots of ginger tea! Each family would get something! Biscuits, chiwda and all sorts of finger foods.

Everyone in the building was invited. The house was so tiny, still, there was room for each one of us! One pakora party every Monsoon! Giggling and laughing we kids would dunk pakoras in tomato ketchup and just gobble them up! Memories of laughter and happiness are what surrounds pakoras and rains for me!

As a grown-up, I still feel the same joy! As the raindrops hit the hot parched earth letting out a soothing aroma, making my heart smile. I may not make paper boats or jump in puddles anymore. But I still enjoy the rain very much!

If at home and it’s raining my husband would give me a look. And I know it’s “Pokora Time”! I would make a dash to the kitchen and get busy slicing up potatoes and onions. The warm yellow besan batter gives pakoras their unique flavour and crispiness! Then all I do is cuddle up on my sofa with a favourite book, a hot cup of ginger tea, just munching away!

No matter how young or old you are, when it’s pouring cats and dogs, all you want is your plate of piping hot pakoras! It is something that every Mumbaikar relates too!

So, what is your favourite food during monsoon? What is it that you remember eating as a kid, as the incessant rains kept slashing on your window panes!


Ooty Produce

Ooty Produce

4 unique Ooty foods you should try!

I work as digital marketing trainer at web marketing academy in Bangalore. The founder of the academy Suresh hails from Ooty. And this post is about the local produce of Ooty which he introduced me too! Back from his recent Ooty trip, he brought with him tonnes of local and food unique to Ooty! Green hills, cool breeze and relaxing atmosphere! I have only seen this gorgeous place in pictures, wonder how I would feel when I take a trip there!

I love to explore and try a variety of local produce that our country offer! So, when Suresh got different fruits and biscuits I was the most excited. I also, knew that I wanted to share my experience. Having never been to Ooty and this experience has put this hill-station on my bucket list! So, he got many fruits and biscuits like peaches, plums, sweet & salted biscuits. But following items were new and flavoursome!


Ooty Tree Tomato

First up is this amazing Tree Tomato! Yes, that right! It’s a tomato but grown on a tree (small shrub, unlike the normal ones!) I did a little digging and found out that these are also known as Tamarillo in different parts of the world. Grown in cooler climates in India, its cultivated in mainly in Ooty and Kodaikanal. It locally is known as Marathakkali. One interesting fact is tomato is a fruit, not a vegetable! Amazed? But it’s true…

Back to Tree Tomato! As you see in the picture it is an egg-shaped tomato. It has a thick skin, so don’t eat that. I tried eating it and no wonder didn’t like it much! It’s sweet and tangy flavours dances on your tongue! Like many others, I didn’t know about a Tree Tomato as it’s not marketed well. Try these for sure.


Ooty Biky Fruit

People in Ooty call this fruit as Biky. Its scientific name is Elaeocarpus grown in cooler climate areas. Darjeeling and Sikkim areas grow these. In some areas, it is also known as Bhadrasey. I have never ever seen or eaten this before.

This tiny green fruit actually reminds me of big olives. It has a nice sweet – tangy taste. No wonder in some areas they make Pickles and Chutneys with Bicky.

Apart from these, Ooty grows plenty of exotics fruits. People are just not aware of it. You get mangosteen, pine berry, I even read somewhere you get purple broccoli! I’ll only know about it when I visit this place! You may have to take a local market trip to get your hands on these!


Ooty Chocolates

Now, you may wonder why I put a chocolate on the list. What is so special about these chocolates? Ooty has a beautiful chocolate history. Known for their decadent homemade chocolates no tourist leaves the city without these.

Tonnes of flavours up for grabs ensures one thing! CONFUSION, which one to buy! My favourite are the dark one! For me, it’s bitter the better! Try the couverture chocolate varieties. They are rich and so satisfying!


Ooty Varkey Varki

The queen of hill station also offers a unique biscuit/ cookie known as Varkey! Available only the local bakery, these buttery bites are delicious! People say the origins of Varkey are traced back to the British India! Usually served with tea or coffee and is perfect accompaniments.

I found this cookie to be a mix of cookie and Khari! Khari biscuits are inherent to Maharashtra. They are crispy buttery puffs that melt in mouth instantly. Varkey is an interesting combination of crispy butter layer with a nice bite! I loved mine with a hot cup of filter coffee!! Yummm These are must try if in Ooty especially Coonoor. Coonoor and their bakeries! I have heard they offer fresh bread and biscuits… and the aroma drags one in the shops. Despite never being to Ooty, I was fortunate to try this beautiful produce! Ooty and Coonor are on this year’s bucket list!! So, watch this space for more. Please share your views and experience especially if you have been to Ooty!!

Coonoor and their bakeries! I have heard they offer fresh bread and biscuits… and the aroma drags one in the shops. Despite never being to Ooty, I was fortunate to try this beautiful produce! Ooty and Coonor are on this year’s bucket list!! So, watch this space for more.

Please share your views and experience especially if you have been to Ooty!!

P.S: The credit for the gorgeous picture of Ooty valley goes to Sajeesh Radhakrishnan.




Step by Step Authentic Mumbai Style Pav Bhaji

Step by Step Authentic Mumbai Style Pav Bhaji

Authentic Mumbai Style Pav Bhaji Recipe


This dish is one of my favourites! I can eat it anytime and N number of times! Street food of Bombay…. yes, it’s still Bombay for me. Somehow I can’t get to say Mumbai still. Anyways, this dish is a blend of vegetables and spices served with iconic Mumbai ladi pav. Every nook and corner of Bombay will have a pav bhaji guy. You will find many on Juhu beach. Each one has its own spin to it.
I grew up on this dish! I love the flavours that tantalise the taste buds. Usually many would follow the recipe on the masala box, even I did. But it didn’t come close to what we would eat outside! Eventually after careful observation, yes I would stand next to the vendor (most the street ones) and watch intently, I realised there were 3 ingredients that make this dish! 1. They prepare the bhaji on a giant a tawa (Iron hot plate) on high heat. Heat makes a lot of difference to your food. 2.Garlic!! Yes, the garlic & chilli powder is what gives this dish that edge! 3. Chat Masala – this is what makes you smack your lips!
Taking about Pav Bhaji, I can almost hear the steel spatulas clanking against the tawa every time Pav Bhajiwala mixes ingredients! I love all kinds of sounds that shout cooking! Like the sizzle, frying…..Ooooo so yummmmmmmmmmm! Sorry got distracted…back to the topic. In short, follow this delicious pav bhaji recipe and you are sure to lick your fingers.


  • Large Tomatoes (Chopped) – 3-4 nos
  • Green Peas (Boiled) – 1 ½ cup
  • Large Potatoes (Boiled & Mashed) – 3 nos.
  • Tomato Puree – 4 Tbsp (add extra if you like the tangy taste)
  • Garlic (Peeled) – 10 approx (mine we tiny size, so took 10)
  • Kashmiri Red Chilli Powder – 2 tbsp (you can also add few powdered dried red chillies)
  • Oil – 1 tsp
  • Amul Butter – for cooking (100 gms pack)
  • Pav Bhaji Masala – 3-4 tsp (I use Everest Masala)
  • Chat Masala – 2 tsp
  • Finely chopped Onions & Coriander – For garnish

    1. In a mortar and pestle, add garlic, chilli powder and 1 tsp of oil. Now Mash it till it’s a good paste.
    2. In a hot deep pan (Kadhai) add 3 TBSp of butter and let it melt. Be careful you don’t want it the butter to burn.
    3. Quickly add the garlic paste and sauté it for a minute or so.
    4. Now add the chopped tomatoes and mix well. Cover and cook for 3-5 mins (until the tomatoes are soft).
    5. Now add the tomato puree, mix and let it cook. I add the puree because it gives good flavour and consistency to bhaji.
    6. Once cooked, add the pav bhaji masala and mix.
    7. Then add the cooked/ boiled vegetables (Peas, Cauliflower & potatoes)
    8. Use a masher to mash it well. Don’t make it completely mush…leave some pieces of vegetable.
    9. Now cover and let it simmer for 5 mins. After that add salt as per taster.
    10. At the end add chat masala to it to give that extra punch.
    11. Garnish with finely chopped onions and coriander.
    12. Serve hot with Mumbai Ladi Pav.

You can


Bombay Brasserie Restaurant Review

Bombay Brasserie Restaurant Review

Bombay Brasserie Restaurant Review – Vegetarian Options

Having read good reviews, I was waiting to visit this restaurant! Bangalore is their latest addition after opening in Chennai and Kolkata.

My friends and I decided to go down for a nice lunch here. Getting a place on a weekend here is a task! They don’t take reservations so better be there when it opens! We were there by 12:30-45 pm. After 30-40 minutes in the sweltering heat, we got inside in the comforts of A/c.

The high ceiling, white and blue colours make this place elegant, open and relaxing. It wears the shabby chic look. Every nook and corner filled with antiques like old typewriters, fans and tonnes of dabbas (old tiffin boxes) giving it a quirky touch. Overall a nice warm place to eat. They have an outdoor seating, perfect for winters.

This place offers India cuisine with a twist! They created the WOW moments with their food presentation. Each dish has been carefully crafted. You can see the hard work gone into creating the menu and different presentation style for each item. I am a vegetarian and I was happy they had a lot of veg choices!

We were parched in the heat and went on to place our drinks orders first. I ordered Kairi Sherbet (Raw Mango drink) and it was perfect. Balanced the sweet tangy flavours, just what I needed! My friend chose to walk down the memory lane with the Juhu Beach Gola. For those who don’t know about Gola. It’s crushed fine ice serve in different flavours. Her choice was the famous ‘Kala-Khatta’. As soon as it hit our table she was like a kid in a candy store. We even tried the Paan Milkshake, not my favourite.

Drinks -Bombay Brasserie Restaurant

To start off we ordered the Aam papad paneer and gunpowder potatoes. The best dish that we tried! It was sublime. Juicy soft paneer just melts in your mouth. The sweet tangy sauce just dances on your tongue. You can fault this dish! The gunpowder potatoes were fun and loved the perfectly cooked potatoes. Not overdone or under. We noticed almost all tables having white little-stuffed rotis kinda thing! They were cheese stuffed Kulchas. They looked amazing! One had to close their eyes as they take a bite of them. So good…and definitely a cheese lover’s dream, no wonder my husband enjoyed them a lot!

Starters - Bombay Brasserie Restaurant

For the Mains, we ordered the Bombay Lunch and Chatka Chhole Kulchey. I must say their presentation is where they get 10/10. The Bombay lunch came with vegetable curry with crunchy rice fried vermicelli. Served with coconut rice wrapped in banana leaf. The curry also had coconut undertone to it. It signified subtle coastal flavours wonderfully.

The Chhole Kulchey on the order hand was tasty but a little too oily. The kulcha was nice too. We ordered churchur paratha just because we loved the name! We were not disappointed, it was flaky and crushed paratha with a very chatpata taste to it.

Mains-Bombay Brasserie Restaurant

In spite of being stuffed with all this food, we ordered one dessert and share amongst all four of us (all try hard to watch our waistline). Mango is in the season we went for RAS-E-AAM. The entry of dessert was rather dramatic. With smoke arising out of the bowl gave it a very ‘Shaahi’ feel.

RAS-E-AAM - Bombay Brasserie Restaurant

It was 2 roshogullas topped dunked in rabdi with aamras on top. The presentation again upped our expectation. But, we were very disappointed with it. The rabdi was thin and for some reason had an odd tangy flavour to it. It was a very so-so dessert. Maybe it was an off day for desserts. Hope next time they surprise us with a wonderful dessert. You always want to end your meal on a high note!

Eating food is all about the taste and overall experience. This place offers a great food experience from the look to the taste! Overall a great place, warm staff & wonderful food. You guys should definitely try and share your views with me.

My Ratings
Bombay Brasserie, Indiranagar
Cuisine: Morden Indian
Ambience: 4.5/5
Service: 4.5/5
Food: 4/5
Price: 4/5
Overall: 4/5
Opening Hours:  Monday to Sunday 12:00noon — 12 Midnight

Address: 2989/B, 12th Main Road, Indiranagar, HAL 2nd Stage,
Bengaluru, Karnataka

Telephone:080 4147 1004

Price Range: Rs1500 for two approx.

Bombay Brasserie Menu, Reviews, Photos, Location and Info - Zomato