Saturday 8 August 2015

                      yummy grated guava pasta 

  • 200 gm del monte pasta 
  • 1 tbsp oil
  • 1 clove of garlic, crushed
  • 1 onion, diced
  • 2 red peppers
  • 1 carrot, slice & cut in long cube
  •  Italian Pasta White Sauce
  • 200 ml milk
  • 30 g oil
  • ¼ cup grated cheese
  • Parsley or basil to garnish
  • guava grated one cup 
  • lemon grated 
  • one spoon fresh orange juice 

  • Cook the  in a large pot as per instructions on the package, drain and set aside.
  • Make the  Italian Pasta White Sauce
  • Sauté the garlic, onion, carrot and capsicum until tender. Add the white sauce, pasta and simmer for 3 minutes.
  • After removing the pasta from the stove-top, add the grated cheese, grated guava and grated lemon and one tsp fresh orange juice
    stir well. Garnish with chopped parsley or basil.
  • or decorate like this as it is geetu the babe boy friend 

Monday 3 August 2015


                                                    HOW TO MAKE KHARI BHATH





This is a warm and moderately spiced rice dish that is ideal for a cold, rainy day! masala bhaat is a very indigenous, gujarati version of the ubiquitous vegetable pulao, which gets a very luscious aroma and taste due to the cooking together of rice, veggies and ghee. Feel free to use any vegetables of your choice. However, remember not to keep stirring often, to avoid the rice grains from crumbling. Use hot water to speed-up the cooking process.


Ingredients

1 1/2 cups long grained rice (basmati) , washed and drained
3 tbsp ghee
2 cloves (laung / lavang)
12 mm (1/2") cinnamon (dalchini)
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1 1/2 cups peeled potato cubes
1 cup green peas
1 cup peeled carrot cubes
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp garam masala
salt to taste




Method
  1. Clean, wash and soak the rice in enough water for atleast 30 minutes. Drain and keep aside.
  2. Heat the ghee in deep non-stick pan, add the cloves, cinnamon and cumin seeds.
  3. When the seeds crackle, add the asafoetida, potatoes, green peas, carrots and salt and sauté on a medium flame for 3 to 4 minutes.
  4. Add the turmeric powder, chilli powder, garam masala and rice, mix well and sauté on a medium flame for another 5 minutes.
  5. Add 3½ cups of hot water and salt and mix well. Cover with a lid and simmer till the rice is cooked, while stirring occasionally.
  6. Serve hot with fresh curds.



                                                         WALK IN KFC KITCHEN TOURS 


WOWWWWWWWWWWWWWWWWWWWW..

I STEPPED INTO THE WORLD OF KFC TO SEE MYSELF THE EFFORT AND THE QUALITY IN MY PLATE OF FRESHLY PREPARED FINGERLICKING GOOD FOOD ..

Groupfie ‪#‎KFCkitchentours‬

Met Mr.Satender Singh & Amit Dev Thapa who were very welcoming in @kfc_india Forum Vijaya Mall outlet ‪#‎KFCkitchenTours‬


We are here to witness the making of various tasty items by @kfc_india‪#‎KFCkitchenTours‬


Fun Momemts in @kfc_india ‪#‎KFCkitchentours‬


THE POINTS TO BE NOTEDARE

FRESHLY PREPERARED BY THERE CHEFS

100 PERCENT SAFE 

VEG AND NON VEG SEPERATION

TASTE MONTOR 

AND TASTE THO GUARANTEE AND THEY GUARANTEE THERE SIGNATURE FINGERLICKING GOOD TASTE TO ALL OF US...IF ANY OF US FEEEL ITS MISSING THEY ARE READY TO REPLACE THE PRODUCT AND  NO QUESTIONS ASKED 

PRODUCT CHAMPOIN 

OUR TASTE MONITOR GOES AROUND THE ENITRE RESTATURANT ENSURING ALL OF US TO EXPERIENCE A FINGER LICKING GOOD FOOD AND RETURN SATIATED....


ESPECIALLY I LOVED THE ALPHONSO BURST KRUSHERS ...IT WAS YUMMYYYYYY.

SUM MORE INNOVATIONS ARE PANNEER ZINGER, VEG TWISTER , VEG ROCKIN BURGER , POTATO KRISPER, VEG STRIPS AND VEG RICE BOWL.
ITS ME GEETU CHEF  , CHEF OF THE DAY ENJOYED A LOTTT IN KFC KITCHE TOURS 

AND 

ENJOYED 
A LOT IN KFC
THANKS FOR GIVING ME AN OPPORUTNITY AS A CHEF AS A FOOD BLOGGER. EAGERLY WAITING FOR SUM MORE NEW PRODUCTS 

STILL THEN BYE FROM GEETU THE MASTERCHEF