Flavours Of RNM @flavoursofrnm - Tumblr Blog

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.

#ubbu rotti #how to make ubbu rotti #ukkarisida rotti #pathiri #rice rotti #akki rotti #indian bread #south indian recipes #flavors of rnm #rnm recipes #south canara recipes #flavors of india

Neer dosa

#flavors of rnm #quick recipe #rnm catering pvt ltd #neer dosa #udupi food #mangalore food #south canara recipe #authentic mangalore food #authentic karnataka food

SABUDANA IDLI - Get the super easy recipe from the link - https://youtu.be/azVMclRQoyY

#sabudanaidli #idli recipes #varieties of idli #breakfast #breakfast recipes #dishes made from sago #sago dishes #how to make sabudana idli #instant food recipes #how to make instant idli #flavors of rnm #rnm catering pvt ltd

Millet Kesaribath

https://youtu.be/1PAeMdja4jI

#Milletkesaribath

#Organic

#healthy

#SouthIndian

#Desserts

#SweetRecipe

#Homemade

#FlavorsofRNM

#RNMCateringPvtLtd

#dessert #sweet #milletrecipe #healthy recipes #flavorsofrnm #rnmcatering #organic food #kesaribath

Meethi Jeera Rice

Methi jeera rice

*Recipe* - https://youtu.be/lRsEk4-inPM

#jeerarice #methi #flavouredrice #maincourse #quick #veganfood #FlavorsofRNM #RNMCateringPvtLtd

#veganfood #rnmcatering #flavorsofrnm #methijeerarice #jeerarice #quickrecipe #easyrecipe #vegetarian #vegfood #maincourse

Orange kheer

Orange Kheer - https://youtu.be/y0cT8PfOvok

See the magic in the video

#orange

#dessert

#milk

#dairy

#kheer

#loveforfood

#FlavorsofRNM

#RNMCateringPvtLtd

#orange dessert milk dairy kheer loveforfood FlavorsofRNM RNMCateringPvtLtd

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

#flavorsofrnm #howtoavoidfoodwastage #foodwastage #food #vegfood #rnmcatering #savefood #hunger #foodmeasurement #conference #events

VEG. CRUNCHY POUCHES

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

#veg crunchy pouches #starters #snacks #chill weather #cheese recipes #how to prepare veg crunchy pouches #pizza pockets #italian recipes #italian food #easy recipes #quick recipes #recipe for kids #meghana.n.murthy #flavors of rnm #rnm catering pvt ltd

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

#Snickers milkshake #chocolate recipe #milkshake recipes #milkshakes #chocolate milkshake #how to make snickers milkshake #welcome drinks #Flavors of RNM #RNM Catering Pvt.LTd

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

#Flavors of RNM #RNM Catering Pvt Ltd #chaats #indian chaats #golgappa #pani puri #north indian chats #recipe for kids #chocolate recipes #kids favourite #sweet pani puri #chocolate pani puri #chocolate golgappa #golgappa chocolate shots

SAAME CHITRANNA (LEMON FLAVORED LITTLE MILLET)

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.

#Flavors Of RNM #RNM Catering Pvt.Ltd #Millet recipe #chitranna #lemon rice #south indian breakfast #organic food #lemon recipes #recipes without rice #diet recipes #food for digestion #food for heart disease #food for diabetes #healthy recipes #healthy food concepts #how to prepare food without rice

RNM Catering Pvt.Ltd.

https://www.youtube.com/watch?v=RJRz2ofbTQY&t=261s

#Flavors of RNM #RNM Catering Pvt Ltd #Innovative #Hygienic #hospitality #service #best caterers in bangalore #bangalore caterers #north indian caterers #south indian caterers #caterers in south #caterers for india

ARALU MOSARANNA (PUFFED PADDY CURD RICE)

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.

#Flavors of RNM #RNM Catering Pvt.LTd #Aralu mosaranna #puffed paddy curd rice #curd rice recipe #how to make curd rice #what is aralu #puffed paddy recipe #healthy recipe #healthy food #Meghana N Murthy

KHARA SHAVIGE PONGAL WITH GOJJU (SPICY VERMICELLI PONGAL)

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

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

#khara shavige pongal #shavige pongal #gojju #flavoursofrnm #RNMCateringPvtLtd #quick recipe #breakfast #pongal #Meghanarecipe #Meghana.N.Murthy

KOTTAMALAI BABY CORN

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

PUFFED LOTUS SEED RAITHA (TEMPERED YOGURT)

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.

#flavoursofrnm #RNMCateringPvtLtd #raitha #puffed lotus seed #curd recipe #yogurt recipe #quick recipe #tempering #refreshing #diet food #fasting food #healthy food

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.

#Cucumber peel chutney #chutney #chatni #dip #flavoursofrnm #RNMCateringPvtLTd #quick recipe #vegetable chutney

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