Review | Tilda Microwaveable Rice Sachets and A Giveaway




Thank you Tilda for the amazing new flavoured Rice Sachets, something  of the flavors, I have never imagined in combination and with a great packaging material .
Garden Vegetable & Quinoa,Brown Basmati & Quinoa, Sweet Chilli & Lime and khichdi Packets for Elders. Some fabulous range for kids too  - Cheese& Tomato Rice , Sunshine Vegetables , Mild & Sweet Curry Rice ,Sweet Vegetable Rice !!  They look absolutely delicious. 

A Lazy Sunday afternoon today with no mood and intention to cook. It has been gloomy and partially drizzling.These Microwaveable Rice Sachets were right in time for our Lunch. We tried the Garden Vegetables with Quinoa and Khichdi. At any time , my vote goes to Khichdi.. They are a whole meal in its self but we still needed  ample sides like Raitha, Pickle and some crisps to pair the rice with. We found the rice slightly bland to enjoy on its own.  Probably since we are used to cooking them all up at home from scratch, we were quite skeptical trying the ready made rice.

Somewhere in the corner of the mind, we did have some expectation in perfect bursting aroma and flavors when you heat the packet. But nothing like that happened. All our zeal lost its charm with our first spoonful of taste. Having said that, the rice was good if you need instant food and want to enjoy flavors with no preconceived notion.

They exactly took 2 minutes to cook in the microwave. All that we had to do was to follow the instructions printed on the back of the sachet. Make a little slit , by pulling it apart on the left hand side ,cook it for 2  minutes on full power in the microwave and Serve. 
if Microwave unavailable, stir fry the whole sachet in 2 tsp of water and cook as per the instructions. 


What do we win ??


A kids Apron
A kids Bag - Tilda Kids
A White Bowl. 
One of the microwaveable kids sachets.  
 
How To enter the giveaway :
  • Leave a comment on this blog post telling me what flavor rice do you think your kids will like in the Microwaveable Sachets !
  • Follow me on Twitter - I will find you on twitter via the hashtag so it’s not required for you to mention your email id in the comments.
  • Like my Facebook page and leave your facebook name as part of you comment.
  • Follow me on Instagram
  • Tweet out the following (simply copy and past !)  : Win Tilda 's kids goodie @sandhyaskitchen @TildaBasmati  http://instagram.com/p/uVxp_cP8VH/
TERMS AND CONDITIONS:
1. This free competition is open to UK residents aged 16 years or over.
2. No purchase is necessary to enter the competition.
3. Giveaway ends November 2nd 2014 at 11:59 PM BST. After this date the no further entries to the competition will be permitted.
 4. One lucky winner will be chosen by Random generator and will be contacted by email.
 5. The giveaway prize, as mentioned will be posted by Sandhya’s Kitchen to the winner. Tilda has sent the giveaway prize to me.
 6. By sharing your email id in the comment you allow Tilda and me to contact you to notify you in case you win
7. The prize is as stated: no cash alternatives are available.
 8. You get one entry each by way of commenting on this blog post and following me on Instagram  OR one entry by following @sandhyaskitchen on twitter AND following me on Instagram, OR one entry by liking Sandhyaskitchen on Facebook ( do not forget to mention your facebook name in the comment here , comment once only) AND following me on Instagram .
9. All entries via any of the above modes is valid and you can enter by any one way.
 10. All blog comments must mention your email id clearly and without a spelling error so the winner can be contacted.
11. The winner will be notified within 7 days of the closing date via the email id provided an announced on this blog post.
12. If winner fails to respond within 7 days then another winner will be chosen.
*With thanks to Tilda and Wildcard for sending samples. No monetary compensation was offered for a positive review. As always all opinions expressed here are entirely my own.

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Baking | Anzac Biscuits ... Its Eggless too !


An Ambrosial Treat!! I want more !! These delightful Oaty, Coconuty biscuits have got a history! I have not been aware of its historic presence, until my neighbour Sara mentioned it to me amidst our habitual catchup. A for Australia , Nz for NewZeland!! No wonder these biscuits are special !! Having said that, they are scrumptious,delicious and what not. Nom Nom.. and Effortless!

I looked up the google, reading indepth of its existence. ANZAC stands for Australia and New Zeland Army Corps that was established in the World War.  Wives used to send these biscuits to their soldier husbands whilst in war since the ingredients used in the making do not perish easily.

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Anzac Day anzac-2

These biscuits should have been made a week before and embellished my blog wall. But a couple of engagements in my personal front held me back from baking these delectable goodies. Today, apart from the blah blah chores and routine, I had made up mind to bake them , hoping they turn out just as it should .. Voila !!


My little helpers at home , V and S were all over the kitchen, trying to fetch the ingredients for the biscuits. Oats, Desicated Coconut , Icecream pictured Soda Bicarbonate, Yumm Golden Syrup and more. Trying to be the Big B, V helped his mama weighing all the ingredients. But when it came to melting the butter and golden syrup, V immediately said " Amma its dangerous for me to help you on the hob . You do the big people's job, while I help you to mix them when its all ready. " Aww my handy helper is growing old and is realising things around him. I am soo much going to miss this stage !!!

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pea soup tibits-25

The time of the year when the needles change color ,turn yellow and the trees become leafless. A perfect season to walk by the woods, hearing the hustle and tussle . A time of the year to witness the beauty of the magical transformation. Hello Autumn !!! 

The foggy mornings give me a feeling of quiet and surreal atmosphere.A gently gushy wind blowing throughout the day while the shining sun has hardly any power left to give us much warmth.What better time can it be to try this warm Pea soup to soothe our croaky throats with the changing weather. Yes!! I made this springy soup one autumn evening and we enjoyed it delightedly. The recipe for this soup comes from the book tibits at home.

FINAL tibits cover image

tibits is popular vegetarian restaurants group that was launched a decade ago in Switzerland by three brothers – Christian,Daniel and Retro Frei and Rolf Hiltl(the owners of Hiltl in Zurich, the oldest vegetarian restaurant in the world according to the Guiness World Records!)  In 2008 they opened their first UK tibits restaurant in Heddon Street (off Regent Street) in London and I was one among the privileged ones to enjoy reviewing recently.
To celebrate their 10th anniversary, their first cookbook, tibits at home, which includes fifty of their favourite recipes was launched  in 2012. A couple of months ago, I was asked if I would like to review the copy of the book . It was delight to accept the invitation.
tibits at home is an excellent book representing 50 stylish vegetarian cuisine recipes. The book categorises in 4 sections based on the seasons and lets you pick recipes through spring,summer,autumn and winter. Isn't it a brilliant concept !! 


With Influence from cuisines from Around the World, this book transports us from British to Indian, Mediterranean to Asian, appealing to herbivores and staunch carnivores.The recipes in the book does use occasional exotic ingredients, in a sense something that is not found in our every day culinary corner. That is what makes it stylish with an urban twist. Wish there were easy alternatives.




The stepwise instructions in the book are simple to follow and cook it up, be it for a quick tasty snack or big dinner with friends. The photography in this book is some thing that is to look forward. Pictures shot in this book have travelled through four of their loyal customers journey at home. Its beautiful to see how we get involved in each and every setting and they have pictured in this book. An absolute feast for the eyes. 



anzac-2

I would simply love to recreate each and every recipe in the book, given a chance all the ingredients are available in my pantry. Off the many delectable dishes, I would definitely dig my hands on catavappi with courgettes in curry sauce,coconut and pineapple tiramisu, hot dal with spinach, the everyday tomato pesto and yellow pea vadai. 
anzac-3 anzac
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I thoroughly enjoyed cooking through the Pea Soup with a few alterations to suit the available ingredients in my culinary corner.
 I have used white onions instead of shallots and a few tablespoons of milk instead of cream to make it feel lighter. The recipe does give you choice to use fresh or frozen peas. I have used frozen peas in this instinct. Would love to try my hand of fresh peas some day. Since I was making for the first time , I like to try in small portions . Hence halved the proportions.
PEA SOUP WITH FRESH MINT
Prep Time: 15 minutes | Cooking Time: 20 Min| Serves 2

Recipe adapted  from the book  tibits at home

INGREDIENTS:

¼  White Onion
1 Sprig of fresh mint
200g frozen peas
100gm Potatoes
2 tbsp. extra virgin olive oil
350 ml vegetable stock
3 tblspn  whole milk
Salt to taste
Freshly ground pepper

DIRECTIONS:
  • Peel and finely chop the onions. Wash the mint, pick the leaves and cut into fine strips. Wash and peel the potatoes and cut into 1.5 cm dice.
  • Sweat the shallots in the hot olive oil and sprinkle over the mint. Add the peas and potato and cook until they draw water. Pour the vegetable stock and simmer for 10 minutes
  • Puree all the ingredients in the food processor and then pass through a fine sieve.
  • Add the milk and bring to the boil say for a minute. Season to taste with salt and pepper.
       NOTES:

I made my own vegetable stock , by adding a cube of knor vegetable stock in 350 ml of hot water .
 
 
Its Giveaway Time!
It didnt seem fair that I am the only one to have this stylish vegetarian cookbook - tibits at home. tibits is a Vegetarian restaurant located at 12-14 Heddon Street, off Regents Street,W1 and they have kindly offered to send one lucky winner another copy of the book.  To enter leave me a comment telling me which is your family favourite vegetarian dish, then enter via the raffle copter below. 

a Rafflecopter giveaway
TERMS AND CONDITIONS:
  1.   This free competition is open to UK residents aged 16 years or over.
  2.    No purchase is necessary to enter the competition.
  3.    Giveaway ends November 2nd 2014 at 11:59 PM BST. After this date the no further entries to the competition will be permitted.
  4.    To enter the competition, simply complete the Rafflecopter widget below to verify your entries. Leaving a blog comment is mandatory and failure to do so will void any other entries. Do not forget to include @tibit_uk @sandhyaskitchen in your tweet.
  5.    The Promoter will not be liable for entries which are not received or which are incomplete, corrupt or delayed for any reason
  6.  There is only one winner. The prize cannot be transferred, sold or exchanged. Winner has 48 hours to respond before a new winner is selected. The original winner will forfeit the prize. Please note that Sandhya’s Kitchen is not responsible for sponsors that do not fulfil their prizes.
  7.   The winner should allow 28 days from notification of winning for delivery of the prize. The Promoter accepts no responsibility for the prize being lost or delayed in the post.
  8.   The Promoter reserves the right to disqualify from the promotion any entrant suspected of fraud or cheating including, without limitation, through the manipulation of codes, multiple computer generated entries, or otherwise fraudulently falsifying data or acting fraudulently or dishonestly in the opinion of the Promoter.
  9.  The Promoter reserves the right to substitute the prize for one of equal or greater value in the event of unavailability due to circumstances beyond the Promoter’s control.
  10.   Entry to the competition shall constitute your acceptance of these terms and conditions and your agreement to be bound by them. These terms and conditions take effect immediately on your entry to the competition. If these terms and conditions are not accepted in full, then you should not enter this competition. The Promoter will only use Entrants' information for the purposes of the administration of this competition.
    The Promoter reserves the right to amend these terms and conditions at any time. The competition and the terms and conditions are governed by the law of England and Wales.
  11.  This giveaway is in no way sponsored, endorsed or administered by, or associated with, Facebook, Twitter or any other Social Network. You are providing your information to Sandhya’s Kitchen and I shall send it across to tibits, the promoter for sending the prize to winner.
  12. The product provided for the review was free of charge from the company. The product offered for the giveaway is free of charge, no purchase necessary. My opinions are my own and were not influenced by any form of compensation. 
 PROMOTER: tibits

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Peanut Sundal - A Navratri Oblation Recipe



Sundal is one protien packed legume dish that is offered to Goddess as Neivedyam during the festival of Navratri in the south of India. Sundals can be prepared with an legumes and light tempering but with no traces of onion or garlic, specially because its an oblation. On other days , other occasions add some chopped shallots for a twist.
This Navrathri, on the second day today , I have prepared Peanut Sundal as prasadam (offering ). This post of mine today is soo much impromptu. While making this protien packed snack, I realised there are barely any recipes pertaining to Navrathri in my space , though I have been celebrating for years.

Living in London, this festival barely gets any spotlight celebrations among southindian. My mom does keep Golu, while Mil doesnt. I havent begun the custom of keeping Golu instead I do take pride in giving Vethalai Paaku. A ritual where we handover a goodiebag with turmeric, kumkum - the so called red powder, vethalai -paaku also known as Betel leaves with Betlenut, a gift item instead of blouse piece along with one prasadam that has been offered to God.I do not pack a whole coconut or give betel leaves ,because it goes lying in some corner of the house and then binned. 

My Goodie bag contains , turmeric,kumkum, a gift item ( a candle/ diya this year), an apple along with this prasadam. 
On inviting my lovely guests who are married women , they promptly come to collect vethalai paaku / haldi kumkum. But who cares to dress for the occasion!! Most of them come wearing clothing suitable for the weather.. People have even come wearing a denim skirt .. Woof!! Its not pin pointing at anyone in particular. It is the question of the long forgotten tradition and culture among the present generation. The tradition of getting dressed in regional clothing and fully decked up is all long lost in this NRI world. The thought about whether the kids will ever witness the authenticity and culture is the question!!


 More chit chat on the navrathri celebrations, traditions and culture abroad in my next Navratri post .Lets head straight to the recipe - The Peanut Sundal.



PEANUT SUNDAL
Prep Time: 1 Hour | Cooking Time: 20 minutes
INGREDIENTS:

1 Cup Peanuts ( dry)
Salt  to Taste
1 Green Chili finely chopped
2 Tbsp. of grated coconut
A gentle squeeze of lemon juice  – Approximately  1 tsp
 

 To Temper

1 tsp Mustard Seeds
1 tsp Urd Dal
1 Dried Red Chilli
2 Pinch of Hing/Asofoetida
A Sprig of CurryLeaves Approx 8-10No’s
2 Tsp of Oil

DIRECTIONS:
  •  Wash the Peanuts and soak it for an hour. Drain all the water and cook them in pressure cooker with ½ a tsp of salt and some water just enough to soak the peanuts. Drain the water and set the peanuts aside.
  •   Heat oil in a pan and drop the mustard seeds. Once it begins to crackle, add the remaining ingredients. As you notice Urd Dal turning brown, add the cooked peanuts, finely chopped green chillies. Adjust salt as needed.
  •  Stir for a minute, add the lemon juice and the coconut for garnishing.

  NOTES:

One can include grated ginger for a fine twist in the same sundal.

Also if this prepared sundal is not for offering, add some finely chopped onions after the tempering for an alluring flavour on a rainy evening.


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