Worth Switching to Fortune Rice Bran Oil: Subz Kheema with Paneer & Soya



Watermark Suba kheema



An eternal debate for me has been making a conscious and healthy choice with regards to the Cooking Oil I use in my kitchen.For many of us seem baffled with the various alternatives available on the supermarket shelves and in stores.

I for one have  been using Sunflower Oil for some time now and have been on the look out for a lighter and a healthier alternative. Having moved to Mumbai just about a year ago, I’d been following many debates on the best medium of Cooking Oil.All though  one may argue and have multiple views on this topic.I’m very conscious of the Oil used for regular cooking in my kitchen as using good Cooking Oil is of prime importance for my family’s well being.That said and coupled with some extensive research made me realise that it was perhaps time to explore using Rice Bran. And just as well,this 5 kg pack of Rice Bran Oil arrived from Fortune Foods last week.




Rice Bran Oil is extracted from the rice husk and has some great health benefits.It is  enriched with multiple nutrients like Oryzanol that makes it extremely healthy and heart friendly. Rice Bran Oil is a new entrant in the market and soon becoming fairly popular with those looking for a healthier option.

Some key benefits Include:

  1. Cholesterol lowering oil: Heart friendly.
  2. Oryzanol: Improves HDL/LDL ratio. Healthier heart.
  3. Balanced PUFA/MUFA ratio: Cleaner blood vessels.
  4. Balanced Fatty Acids#: Balanced nutrition, balanced health.
  5. Tocotrienols & Phytostrerols*: Anti-cancer properties.
  6. Squalene: Improves skin tone and delays wrinkle formation.
  7. Vitamin E: Helps maintaining balance of nervous system.
  8. Natural antioxidants: Protection against diseases.
  9. Ferulic acid^: Stimulates hormonal secretion, rejuvenates health.
  10. Low oil absorption: Healthier food.

Information source: http://www.fortunefoods.com

Here is a super easy vegetarian recipe that I made up over the weekend using Fortune Rice Bran Oil.

Verdict:Well it’s been about a week of cooking in this Oil and I’m very happy to have made the switch to Rice Bran Oil.I personally find it much lighter than most other cooking oils’ I’ve used.It’s fairly odourless and a mild and pleasant flavour.Best of all it has a high smoking point and that works really well for the Indian Cuisine especially deep frying and stir frying.

Subz Kheema with Paneer & Soya Granules


  • 1 Large Onion (finely chopped)
  • 2 Tomatoes (diced)
  • 350 grams Paneer (Cottage Cheese)
  • 150 grams Soya Granules (Soaked in warm milk)
  • 50 grams green Peas (par boiled)
  • 1 teaspoon ginger-garlic paste
  • 1-2 green chilies (finely chopped)
  • 1 teaspoon Zeera (Cumin seeds)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon Garam Masala
  • 2-3 Tablespoons Fortune Rice Bran Oil


  1. Soak the Soya granules in some warm milk for about 30 minutes and then squeeze out the milk and keep aside.
  2. Next crumble the Paneer.
  3. In a pan heat some Oil and let it heat.
  4. Add the jeera and let it splutter and then add in the onions and fry well.
  5. Next fry the ginger-garlic paste for a few minutes.
  6. Now add in all the spices and mix well.
  7. Put in the diced tomatoes,fry well and add some water so they cook well.
  8. Once the spices and tomatoes are cooked add in the soaked soya granules and fry for about 8-10 minutes.
  9. Lastly add in the crumbled Paneer and mix well.
  10. Sprinkle with garam masala and garnish with some chopped coriander.

Disclaimer: The above thoughts and views expressed on Rice Bran Oil are part researched from reliable  Internet sources and some information derived from the Company website.The Recipe is my  initiative to promote Fortune Rice Bran Oil which was sent as a complementary sample for me to use.

Pea & Potato Soup with a hint of Rosemary


Monday morning’s leave me somewhat overwhelmed with the fact that the over indulgent weekend just whizzed past with either endless food trial’s in my kitchen, social engagements that are food centric or family lunches that are best spent around  a table full of flavours.

My Monday’s are perhaps what Sunday are to most people. I tend to take it easy and wind down after a hectic weekend. It’s the start of my weekly planning of menu’s for home cooked meals or perhaps listing down recipes that I may need to shoot for my YouTube videos ( You may like to take a peek into the recipes I do here) or even prepping up for an exciting new blog post.That’s pretty much been my morning today.I also like to go easy on my own lunch and prefer to a light and easy meal.It’s a great way to detox and load up on some healthy goodness .All  though I’m quite the cautious eater and constantly monitor my calorie’s,it’s the weekend’s where I do indulge and loose track,almost as though “Calories don’t count on Weekend’s

This afternoon’s lunch is a bowl full of Green Goodness as I like to call it.It’s a delicious Pea & Potato Soup with a hint of some Rosemary and garnished with some crumbled Feta and fresh tomatoes for a burst of freshness.I’ve added some yogurt into the soup to give it a thicker consistency and a dash of tartness that I was looking for.The Olive oil too does wonder’s to the palette.I prefer to enjoy a warm bowl of soup,however you may even serve this cold if you wish.Paired with a garden fresh salad and some lovely warm fresh bread would just make it the perfect accompaniment.

Bon Appetite!

Pea & Potato Soup

(Serves 4)


  • 200 grams (frozen peas thawed)
  • 1 large Potato (cubed)
  • 1 small onion (finely chopped)
  • 2-3 pods garlic (finely chopped)
  • 500 ml Chicken or Vegetable stock
  • 1 Tablespoon Olive Oil
  • Salt & Pepper to taste
  • Few Springs of rosemary
  • Crumpled feta For garnish
  • Chopped Tomatoes for garnish
  • 2 tablespoons Yogurt (whisked)


  1. Saute the onion and garlic in the olive oil for a few minutes.
  2. Add in the potatoes and cubed potatoes next
  3. Cook for 2 minutes.
  4. Now add in the stock and bring to a boil.
  5. Simmer for 10-15 minutes till the peas and potatoes have cooked.
  6. Cool and mix well in a blender.
  7. Add more water to get desired consistency.
  8. Whisk in the Yogurt.
  9. Add salt and pepper and garnish with the crumbled feta and chopped tomatoes.

Serve hot with garlic bread and a garden salad

Goa…Spice Farms, Food Markets And A Recipe



This past summer has been a busy one with our dear  son visiting us and keeping me busy in the kitchen too. Bless him.While it’s sometimes a daunting task coming up with new recipes that whet his appetite,it keeps me on the look out for new interesting one’s like this Goa Sausage curry I made up for him and the hubs.It was absolutely wonderful having a houseful again. Now we did  managed to get away on a family vacation to Goa, primarily also to beat the sweltering heat in Mumbai.It’s been a dry monsoon here with hardly any rains,besides Goa in the rains is magical indeed.

The quick escape to the land of beaches, sunshine and lush greenery did wonders for the soul and for the food obsessed traveller that I am.As any new journey kindles an excitement brought about by new cultures,cuisines and experiences. The Goan Hubs was thrilled to visit his own country as he often calls it.His family is originally from Goa,however moved away decades ago and now live in Mumbai.

Not that this was a first visit to Goa.There have been several quick trips to attend  Family weddings, Baby showers,Weekend trip,and well yes even honeymooned in Goa two decades ago.Most often our trips turn out to be beach centric of course or perhaps lazy weekends at the resort we stay in. While I quite enjoy the “lying in the sun and watch the world go by”,I tend to get antsy by the second day.I’m an explorer at heart and love going down the road less travelled to discover something not so touristy and that revolves around food of course.The two places on my to do list were a trip to the Mapusa Market and  Sahakari Spice farm in Ponda. Well I even managed to get the rest of the family interested in these trips and they turned out very worth a visit.



Mapusa Market: This place is abuzz with street vendors and established shops alike selling any and everything from fresh local produce, spices, meats and sausages,seafood to even readymade clothes,textiles and jewellery.This market captures the essence of  Goa and is a riot of colour and a hustle bustle of activity. The vendors are at their  colourful best ,travelling from neighbouring villages to sell their locally grown or manufactured wares, including spices of all kinds. Fresh fruits and vegetables are displayed in abundance. The market is well known for its jewellery, pottery, spice, and carpet shops. Many of the stalls in the bazaar are grouped by type of goods, with special areas for straw hats, Goan home-made chouriço and the like. Strings of Goan chouriço, spiced and marinated pork sausages, are sold here. Seedless tamrind , or amot as it is known locally, is also traded in great demand.Wandering around these winding lanes was a discovery indeed. I was even amazed at some places that sold wonderful fresh Goan bread known as Pao or Poee,which have a crusty exterior and a deliciously soft centre.Just perfect warm with butter slathered.I decided to take a dozen of these back home as they freeze well for later use.

Our bags were packed with these freshly baked Bread Buns,Dried Shrimp, Goan beans know as Fejao, Sol or also know as Kokum which is used in Goan fish curries spices like Teffla used in Mackerel curries and a bottle of Cashew Feni,to complete my Goan shopping experience.  This visit was a treat indeed and perhaps as often said “The way to a man’s heart is through his stomach”,I knew my hubs would be ecstatic with Goan treats from my kitchen.



These Gorgeous fresh flowers that caught my fancy were a sight to behold.A trip to these fresh markets is a must.This market is open on all days except Sunday’s ,all though Friday’s are when they seem the busiest. Do put this down on your itinerary on the next visit to Goa.

Sahakari Spice Farm:

This lush acreage is spread over of 130 acres, 60 acres of this area is exclusively devoted to the cultivation of Spices, Fruits, Medicinal trees and Herbs.We toured these farms which was organised by means of guide who seemed well versed in her repertoire of various spices that grew here and even gave us some amazing tips on the health benefits on some of them. This farm has an abundance of Fresh pepper,Cinnamon,Vanilla beans,Cloves,Curry leaves among many more varieties.

Goa spice farm

Interesting Fact: It was quite surprising to learn that The Indian Teja Patta, is indeed the leaf of the Cassia tree (Common Cinnamon).

Health Benefits of Cinnamon:

  • Cinnamon is loaded with antioxidants and has potent anti inflammatory properties.
  • Helps in reduction of bad Cholesterol.
  • Improves Insulin Resistance.
  • Lowers Blood sugar levels

It is important to source the real Cinnamon as most often what is available is the Cassia bark that imitates Cinnamon.Some great information as explained by our lovely guide on tour of this spice farm.

We ended our tour at the spice farm with a delicious Goan fare at the restaurant which is located here.A fish Thali with finger licking Prawn Curry,Chicken Curry, Fried Surmai (King Fish) and an assortment of vegetables too.Hope I’ve tempted you to travel to Goa and discover this hidden gem.


Well a trip to Goa is not complete without the mandatory stock of Goa Pork Sausages.There are quite a variety available to choose from.Some branded ones like Costas, J0a0’s are readily available in the market stores or perhaps you may even like to buy some freshly strung one’s that the vendors sell  in Mapusa.I picked up an assortment as they stay well refrigerated. So if asked what’s for dinner? GPS aka Goan Pork Sausage was my answer the other night,which instantly lit my the hub’s face and the son quite enjoyed this too.


 Recipe for Goa Pork Sausages:


  • 1 Packet Goa Pork Sausages( Meat removed from the casing)
  • 2 Medium Onions (sliced finely)
  • 1/2 teaspoon Oil
  • 1 teaspoon ginger-garlic paste
  • 1-2 Green chilies (slit lengthwise)
  • 2 Small Potatoes (Cubed and Boiled)
  • Salt to taste
  • Chopped Coriander for garnish
  • 1 teaspoon Tomato Paste


  1. Remove the sausage meat from its casing.
  2. Now heat a pan and add some oil to it and fry the onions till medium brown.
  3. Next add in the green chilies and ginger-garlic paste and fry for a few minutes.
  4. Now add in the sausage meat and fry well.
  5. Stir in the tomato paste and add water enough to cover the mixture.
  6. Let this simmer for a good 30-40 minutes so as to cook the meat well.
  7. Once reduced add in the boiled potatoes and garnish with chopped coriander.
  8. Remove any excess oil that may come up during cooking the sausage.
  9. Serve with Pao or any bread.

Tangy Onion Chutney & A Lazy Sunday Morning



Yes and that’s how most Sunday afternoon’s land up being at our home.Lazy and with no  great plans for at least the earlier half of the day.Most often I declare that the Kitchen’s Closed .I  say this with every reason as,between getting a lot of meals together,cooking for my classes and all the recipe development and experiments that go on  through the week,I’m ready to have someone else do the cooking for me.

Well this past Sunday was an exception. We were out most of the previous days at various lunches & dinners and wanted the comfort of a simple home cooked meal. We all crave that especially as it a mix of nostalgia of one’s mum’s cooking,perhaps a childhood favourite or just something easy and hearty that evokes a sentiment of feeling totally comfortable at home.

Both the dear husband and son are quite fond of a South Indian fare.Now I did have some Ragi (finger Millet) dosa batter that was made up a day earlier.Well all I really needed was a filling and a dip to go along with it.I choose to go with an absolutely  easy and tangy Onion Chutney and a quick and easy Potato as the accompaniments with the Dosa.

Oh well ,I did land up in my kitchen on a Sunday and it didn’t turn out as Lazy as I expected it to be.All the same very worth  it as our lunch turned out be a delicious and a very satisfying one.The Not so Lazy Sunday ended on a perfect note with a discovery of a new recipe for my repertoire.

Do you cook on Sunday? If yes do share your Sunday special recipes with me. I’d love to hear from you.

Till then…Happy Cooking Always.


2 pics

Tangy Onion Chutney:


  • 3 Medium Onions (chopped or sliced)
  • 2-3 dried Red Chillies
  • 1 small piece tamarind
  • 1 1/2 teaspoon roasted Cumin powder
  • 7-8 curry leaves (lightly roasted)

For the Tempering:

  • 1 tablespoon Oil
  • 1/2 teaspoon Mustard seeds
  • 1/2 teaspoon Urad Dal
  • Dash of Amchur powder
  • 5-6 Curry leaves


  1. Finely grind the Onions,red chilies tamarind,cumin powder and curry leaves into a fine paste.
  2. Heat some Oil and temper with mustard seeds, urad dal and curry leaves.
  3. Now add the ground paste and fry well for about 8-10 minutes or till the chutney does not seem raw.
  4. Add in a dash of amchur powder

Cherry Tomato & Oregano Foccacia


  “Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” – James Beard


This wonderful Cherry Tomato is my first bake from the wonderful book that I received when I bought my Kitchenaid Artisan Standup Mixer in Dubai last year.Well I have experimented with lots more from the book,just haven’t got around to posting these beautiful recipes. Well I’m quite a recipe book junkie. Aren’t we all?Most often bed time reading lands up being recipe reading.I just love browsing through the multitude of recipes and images and of course make notes of what’s next on the baking agenda.Sometimes the lists are endless and don’t even get to even half of the recipes.

The Kitchen aid recipe book has an assortment of various recipes,ranging from  Sauces, Pasta dough recipes, Breads of all kinds,Pastries and Pies and lots more. These images have been in my folder for ever so long.Well that’s just a normal day in the life of a blogger I guess. I sometimes worry that I may suffer from ADD.I probably bake one thing,I’m editing images of another recipe and well land up blogging about something totally different.Well what matters most is that I do post all the recipes that I try out.So here goes.

This Focaccia is an easy recipe to follow and does not require much skill at all.I’ve used cherry tomatoes and some Oregano and flavoured it with Olive oil and sea salt.Nothing beats the taste and smell of warm and fresh bread out of the oven.So worth the effort!

Warning: Won”t last long as tastes delicious, hot out of the oven.Highly recommend baking two loaves at a time:) Happy Baking!


Makes 2 Loaves: Ingredients:

  • 30 grams Yeast (Instant or Active Dried)
  • 400 ml Lukewarm water
  • a pinch of sugar
  • 800 grams All Purpose Flour(Maida)
  • 1 tablespoon salt
  • 125 ml Olive oil
  • 12 small cherry tomatoes
  • 2 teaspoons dried Oregano
  • Extra Virgin Olive oil and sea salt for garnish


  1. Mix the yeast in the lukewarm water.Stir in the sugar and let it rest for 10 minutes or until foamy,if using active dried yeast.
  2. Stir in the Olive oil.
  3. Mix the flour and salt in the mixer.
  4. Use the dough hook to knead and gradually add in the yeast.
  5. The dough should be soft.
  6. Knead for 2 minutes.
  7. Cover with a damp kitchen towel and leave it to rise for about 1 hour and 30 minutes.
  8. Knock down the dough and add in the dried Oregano.
  9. Divide the dough into two equal portions.
  10. Roll each portion into circles.
  11. Place them on a greased baking tray.
  12. Make indents with your fingers in each circle.
  13. Push a cherry tomato into each indent.
  14. Cover again with a damp towel and leave to rise for 30 minutes.
  15. Pre heat the oven to 200C.
  16. Drizzle the dough with Olive oil and sprinkle some sea salt.
  17. Bake for 20-25 minutes or until golden brown.