Mushroom And Cabbage Pulao, How To Make Mushroom And Cabbage Rice

          There are some dishes that you did some time back ( years back ), not once but so many times, and then, for no reason, you don't do it anymore. Then suddenly, one day, just like that, you remember it back, well, today's dish, Mushroom And Cabbage Pulao, is one of them ( I have so many like that ). It's nothing big, but I like this combination of mushrooms, purple cabbage and red capsicum and I have just added some garlic and chilly flakes along with them. The vegetables along with the garlic gives a nice flavor to the rice, there's no need for a side dish to go with this rice and it's a perfect lunch box recipe..

Vegan Apple Blueberry Bread

          Couple of months back, I had made a post for Homemade Apple Sauce, well I had used the apple sauce for making this Vegan Apple Blueberry Bread, yeah, had made this bread some two months back, but only now I could post it. The recipe is from a cook book, dedicated just to apples, I had picked it up so many years back from a library sale. This bread is loaded with apples, both in the form of apple sauce and chopped apples, some dried blueberries and I have used half and half mixture of all purpose flour and whole wheat flour. The bread came out soft and delicious, serve it for breakfast or as a midday snack with coffee or tea..

Green Peas Paratha, How To Make Matar Paratha

          We love parathas at home, especially my daughter, so I make them at least once in 10 days. After making the Bengali Green Peas Kachoris ( Peas Stuffed Puris ), the next thing that I wanted to make was these Peas Parathas. When I started making the parathas, I was not really very sure about the taste, I thought it would taste somewhat similar to dal parathas ( lentil stuffed flat breads ). The stuffing that I have used here is very simple, just pounded the peas coarsely, that I way I felt that it would have some texture, and mixed it with some basic Indian spices. But these parathas turned out to be a surprise, they tasted so, so good, you don't need any side dish, can eat them as such, but if you must have something, serve some pickle and curd/yogurt on the side..

Lemonade With Rooh Afza, Rooh Afza Lemon Sharbat

          Today's post is another summer cooler, Lemonade With Rooh Afza. Actually till this summer, I had never tried anything with Rooh Afza, except for, might be, I would have had a sharbat but without knowing it had Rooh Afza in it. For those of you who are not familiar with Rooh Afza, it's a concentrated squash made with extracts from herbs, flowers, vegetables, roots and fruits. It's usually used to add flavor to sharbats, lemonade, ice creams and milk and when had during the summer months, it's supposed to cool down the body. If you want to know more about it, you can read this article here. Coming back to the drink, I have made the regular lemon juice, but I have flavored it with Rooh Afza syrup and mint and I have also added another healthy ingredient, sabja seeds/ sweet basil seeds, also known as tukmaria seeds or falooda seeds. The seeds are black in color, a little similar to chia seeds and have many health benefits. Rooh Afza, not only gives a flavor to the lemonade but also gives a beautiful pink color to the drink and the sabja seeds and mint leaves makes it look even more prettier..