flavoursofrnm
flavoursofrnm
Flavours Of RNM
22 posts
Cooking is an art. Preparing a delicious food using basic ingredients is my passion. The simpler you cook the easier you can impress the people around you.                                                                     Flavours of RNM is a blog connected to RNM Catering Pvt.Ltd, an organization since 1990, that has been providing out door catering to the customers with the best quality food and amazing hospitality.                                                                                                              This blog would be containing easy recipes that you could cook and enjoy with your beloved ones.                                                                                                                                                                                                    Prepare, share and spread the love for food
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flavoursofrnm · 6 years ago
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Recipe link: https://youtu.be/y0cT8PfOvok. Ubbu rotti is one of the famous delicasies of North Canara cuisine, Karnatake. The word "ubbu" means "raise" and "rotti" means "bread". The flour is cooked and then flattened and baked. Since it is double cooked, the bread raises while cooking and becomes very soft.
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flavoursofrnm · 6 years ago
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Neer dosa
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flavoursofrnm · 7 years ago
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SABUDANA IDLI - Get the super easy recipe from the link - https://youtu.be/azVMclRQoyY
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flavoursofrnm · 7 years ago
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Millet Kesaribath
https://youtu.be/1PAeMdja4jI
#Milletkesaribath
#Organic
#healthy
#SouthIndian
#Desserts
#SweetRecipe
#Homemade
#FlavorsofRNM
#RNMCateringPvtLtd
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flavoursofrnm · 7 years ago
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Meethi Jeera Rice
Methi jeera rice
*Recipe*  - https://youtu.be/lRsEk4-inPM
#jeerarice #methi #flavouredrice #maincourse #quick #veganfood #FlavorsofRNM #RNMCateringPvtLtd
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flavoursofrnm · 7 years ago
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Orange kheer
Orange Kheer - https://youtu.be/y0cT8PfOvok
See the magic in the video
#orange
#dessert
#milk
#dairy
#kheer
#loveforfood
#FlavorsofRNM
#RNMCateringPvtLtd
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flavoursofrnm · 7 years ago
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How to avoid food wastage at large events ?
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How to avoid food wastage at large events ?
1) Know the menu first
2) Measurement
The more the number of courses the lesser the quantity individual items must be prepared. Standardised measurents would help to reduce wastage
3) Know the time of service
The quantity may vary accordingly. Ex. Breakfast, brunch, lunch, hi tea or snacks, dinner
4) know the type of service and prepare it accordingly
Plantain leaf or buffet or delivery (self service). The quantity varies as the food is eaten in different style. At self service, food is consumed more
5) Storage
Proper storage prevents wastage. Certain food products like idly or dosa batter, dairy products, etc. If store in a perfect temperarure has a longer shelf life
6) Donate
Tie up with an organization and donate the left over food products
7) Recycle
Food wastes can be converted into fertilizer, bio gas, electricity and much more
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flavoursofrnm · 8 years ago
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VEG. CRUNCHY POUCHES
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                                     VEG CRUNCHY POUCHES
               Bread stuffed with cheesy vegetables and deep fried
Bread is one of the ingredient we can play with. Thousands of dishes could be made out of this one item. Deep frying of bread gives the ultimate taste. check out the recipe below
Ingredients
Tomato (chopped)
Bell peppers (Capsicum) chopped
Onion (chopped)
Garlic (finely chopped)
Ginger (finely chopped)
Maida (All purpose flour)
Bread
Butter
Processed Cheese (grated)
Chili powder
Oregano
Salt
Method
https://www.youtube.com/watch?v=Sj_Z8VTZO3s
Stuffing
1. First lets prepare the stuffing.
2. In a pan, melt butter. Add ginger, garlic and onion.
3. Once the onions are cooked, add the tomatoes, bell pepper, salt and cook them completely.
4. Add in the chili powder and mix it well.
5. Turn of the flame. Mix in the oregano and grated cheese.
Pouch
6. Remove the sides of the bread and roll it thin
7. Add the stuffing.
8. Brush all the sides of bread with water
9. Fold the bread and pinch it
Deep-fry
10. Prepare thin maida (all purpose flour) paste
11. Dip the prepared pouch in the paste and deep fry to golden brown
12. Plate the prepared veg crunchy pouches and garnish with grated cheese
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flavoursofrnm · 8 years ago
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SNICKERS MILKSHAKE
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                                           SNICKERS MILKSHAKE
                    Snickers chocolate blended with vanilla ice-cream
Ingredients
Snickers chocolate
Milk
Choco pie / Chocolate marshmellow
Vanilla Ice-cream
Method
https://www.youtube.com/watch?v=tLWWa1tjmGU
1. Blend all the ingredients together to prepare milkshake
2. In a mug  add chops of snickers, milkshake.
3. Top with crushed choco pie and serve
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flavoursofrnm · 8 years ago
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GOLGAPPA CHOCOLATE SHOTS
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                               GOLGAPPA CHOCOLATE SHOTS
       Puffed fry-ms stuffed with chocolate coated sweet and eaten with flavored chocolate milk
Ingredients
Puri - 10nos
For Stuffing
Mothi choor laddoo
Chocolate sauce
For Chocolate Pani
Milk
Chocolate sauce
Black salt (Kala namak)
  Method
https://www.youtube.com/watch?v=VX8uJpYj_T4
1. Stuffing - Crumble or mash the laddoo. Add the required amount of chocolate sauce and mix it well
2. Pani (Chocolate shots) - add chocolate sauce to milk and mix it well
3. Deep fry the puri to golden brown
4. Hollow the puri, fill in the stuffing and top it with almond flakes.
5. Pour the chocolate milk to the shot glass and place the stuffed puri over it.
6. Golgappa chocolate shots is ready to serve
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flavoursofrnm · 8 years ago
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SAAME CHITRANNA (LEMON FLAVORED LITTLE MILLET)
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                                             SAAME CHITRANNA
                         Little millet tempered and flavored with lemon
Little millet is very healthy. It has 6.3time fiber than wheat, it lowers the risk of type 2 diabetes, protects from breast cancer, reduces the chances of heart attack, protects asthma (breathing problem) and also improves digestion.
Ingredients
Saame (Little millet) - 310g
Water - 500ml
Green bell peppers - 100g
Chopped coriander leaves - 5sprigs
Curry leaves - 2sprigs
Oil - 150ml
Freshly grated coconut - 50g
Roasted peanut - 50g
Mustard seeds - 1tsp
Urad dal (Split black gram dal) - 2tbsp
Channa dal (Split chickpeas) - 2tbsp
Turmeric - 1/2tsp
Lemon extract - to taste
Green chilies - to taste
Asafoetida - a pinch
Salt - to taste
Method
https://www.youtube.com/watch?v=Yf1BJsZpPn0
1. Soak the millet for half an hour
2. pressure cook the millet to the ration 310g:500ml of millet:water
3. Tempering - heat oil, add asafoetida, mustard seeds and after it splutter add chana dal, urad dal and roast it to golden brown. Now add the green chilies, curry leaves, bell peppers, turmeric, salt and cook it well.
4. Add the tempering to the cooked millet, roasted peanuts, coconut, coriander leaves, lime extract, salt and mix it well.
5. Plate it. Top it with roasted peanuts and serve.
6. For kids -  to make it look more cuter you can plate it like this.
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flavoursofrnm · 8 years ago
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RNM Catering Pvt.Ltd.
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https://www.youtube.com/watch?v=RJRz2ofbTQY&t=261s
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flavoursofrnm · 8 years ago
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ARALU MOSARANNA (PUFFED PADDY CURD RICE)
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                                      ARALU MOSARANNA
          Puffed paddy soaked in plain yogurt and tempered
Puffed paddy contains sodium which helps to regulate blood pressure. It is easily digestible,puffed paddy contains less calorie and zero fat
Ingredients
Puffed paddy - 50g
Curds / yogurt - 500ml
Chopped onions - 1no
Freshly grated coconut - 2tsp
Chopped coriander leaves - 2tsp
Mustard seeds - 1/2tsp
Urad dal (Split black gram dal) - 2tsp
Oil - 2tsp
Salt to taste
Method
https://www.youtube.com/watch?v=TJULGUGHmgw&t=14s
1. Heat oil for tempering
2. Add in the mustard seeds and allow it to splutter
3. Add urad dal and roast it to golden brown
4. Add chopped onions and cook it to 50%
5. Now to the puffed paddy, add in the above mixture, yogurt, coriander, coconut, salt and mix it well. (Soak it for 5min if required)
6. Garnish with coriander leaf and serve.
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flavoursofrnm · 8 years ago
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KHARA SHAVIGE PONGAL WITH GOJJU (SPICY VERMICELLI PONGAL)
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                                      KHARA SHAVIGE PONGAL
            Vermicelli cooked with a perfect blend of lentils and spices
Pongal is a dish made from the combination of rice, lentils and spices. Olden days this dish was usually made on the occasion of “PONGAL”, the season of harvest. As the festival started becoming popular, this dish started being prepared on a regular basis at homes for breakfasts.
Since most of them in my home doesn’t like to eat rice, we thought of an alternative and tried out with vermicelli, which came out at its best.
Every dish has a main course. Similarly to this, the best accompaniment is gojju (sweet and savoury sauce)
Ingredients
Pongal
Roasted semiya (Vermicelli) - 200g
Slightly roasted moong dal (Split green gram) - 100g
Dry coconut (Copra) - 20g
Roasted jeera (Cumin) - 5g
Roasted crushed peppercorns - 5g
Ginger - 1/2 inch grated
Curry leaves - 2 sprigs
Ghee (Clarified butter) - 30ml
Turmeric - a pinch
Lime - 1no (extract)
Green chilies - to taste
Salt - to taste
Gojju
Jaggery - 20g
Tamarind - 25g (take extract from it)
Methi seeds (Fenugreek) - 5g
Curry leaves - 1 sprig
Green chilies - to taste
Salt - to taste
Method
https://www.youtube.com/watch?v=pn3tR-Y0yBg
Pongal
1. Boil 2.5ltr of water (according to the thickness you need)
2. Add moong dal, green chilies, peppercorns, cumin seeds, curry leaves, ginger, a pinch of turmeric.
3. Cook the dal for 80%
4. Now add in the roasted vermicelli, salt and allow it to cook.
5. Mix in the dry coconut and lemon extract.
6. Mix in the ghee and serve with gojju
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                                                        GOJJU
                                       Sweet and savoury sauce
Method
1. In a pan add all the ingredients and boil for a minute
2. Serve it with khara shavige pongal
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flavoursofrnm · 8 years ago
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KOTTAMALAI BABY CORN
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                                     KOTTAMALI BABY CORN
                                Baby corn with fresh coriander paste
Ingredients
Baby corn roundelles - 150g (boiled 75%)
Coriander chili paste - 2tbsp
Lemon extract - 1tbsp
Chat masala - a pinch
Salt to taste
Method
1. Add all the ingredients to a bowl of baby corn and toss it well
2. Plate it. Garnish with coriander leaves and serve
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flavoursofrnm · 8 years ago
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PUFFED LOTUS SEED RAITHA (TEMPERED YOGURT)
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                                       PUFFED LOTUS SEED RAITHA
                          Puffed lotus seed served in tempered yogurt
I was walking through the dry fruits market, noticed something unique. Later got to know that it was puffed lotus seed. Just to start with, without any idea, I prepared this raitha and this came out very well. This is one of the delicious raitha I have eaten.
It is a good accompaniment for any North Indian flavored rice and also it can be eaten on its own.
Puffed lotus seed is a good source of protein and has less cholesterol content. It can be eaten during fasting and is also consumed as a diet product
Ingredients
Puffed lotus seed - 20g
Curds (Yogurt) - 500ml
Mint leaves (Pudina) - 1 sprig
De-seeded green chili - 1/2tsp
Black salt (Kala namak) - 1/2tsp
Mustard seeds - 1tsp
Asafoetida - a pinch
Oil - 1tbsp
Salt to taste
Method
https://www.youtube.com/watch?v=av1l5drKhhs
1) Dry roast the puffed lotus seed to golden brown and keep  it aside.
2) Whip the curds for 30sec.
3) To this add green chili, mint leaves, black salt, salt and the roasted lotus seed. Mix it well.
4) Tempering - Heat oil. Add mustard seeds and once it starts spluttering, add asafoetida and remove it from the flame.
5) Sprinkle the tempering over the raitha and serve it.
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flavoursofrnm · 8 years ago
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CUCUMBER PEEL CHUTNEY (DIP)
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                              CUCUMBER PEEL CHUTNEY (DIP)
               A dip made from cucumber peel and freshly grated coconut
Chutney is the most common dip for South Indian Breads. It is usually made from lentils. At home we also prepare vegetable based dip. Generally we eat cucumber with the peel. Keeping that it mind, I thought of preparing the dip out of cucumber peel, which came out at its best. It is a good accompaniment for all the Indian Breads and it tastes delicious when mixed with rice
Ingredients
Paste
Cucumber peel of 1 cucumber
Grated coconut - 1tbsp
Tamarind extract - 2tsp
Green chilies - to taste
Salt - to taste
Tempering
Mustard seeds - 1tsp
Split black gram (Urad dal) - 1tsp
Dry red chilies - 1tsp
Oil - 1tbsp
Asafoetida (hing) - a pinch
Method
1. Blend all the ingredients coarsely to prepare the paste. Add water, if required.
2. Heat oil in the pan for tempering.
3. Add mustard seeds, once it starts spluttering add split black gram and roast  it to golden brown.
4. Add in the  dry read chilies. Roast it
5. Add a pinch of asafoetida and remove it from the flame.
6. Sprinkle the tempering over the chutney and it can be served with Indian breads or can be mixed with rice.
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