Prestige Smart Kitchen Review

I am not a social reformer nor am i trying to make a name for myself by defaming others. But i believe that every voice counts and i need to make myself heard. Will be posting regular feedbacks on the products being launched in the market and my experiences with them.

These days Prestige is heavily promoting their 'Smart Kitchen' line. The company has also launched 'Exchange Offers' to boost the sales of its new products. The products are supposed to make one's life much better and easier.

I decided to buy their Induction Cook-Top as it is supposed to make cooking faster and also produces no heat thereby making the kitchen a much cooler place.

The dealer was all sugar and spice when making the sale. However our troubles started soon after when the unit developed an electrical problem within 3 months of use. It started sparking heavily and even blew out the fuse for the entire house.

We took the unit to the dealer and he said it would take 4-5 days as the company service person was not available on the same day. Ever since we have been following up with the dealer with no positive results.

Not only me but others in my office and in my friends circle have faced quality issues with Prestige products.

A word of caution for all : Please be careful when buying products from Prestige dealers.

Channa Chadchadi

Cooking Time Required: 10 mins
Cost of preparation: 20-25 rupees

Ingredients: Bengal gram ( 1 cup ), onion (1 no., small), green chilli ( 1 no.),
coriander powder ( 1/5 tsp), roasted cumin-chilli powder (1/4 tsp), cumin seeds ( 2 pinch ), mustard seeds ( 2 pinch ), fennel seeds ( 2 pinch ), fenugreek seeds ( 1 pinch ), 1 tsp oil, salt to taste, chopped coriander leaves ( 1 tsp ) .

Preparation: Chop the onion and green chilli into small pieces.

Soak the Bengal gram overnight. Wash and cook for 2-3 whistles. Drain the excess water and keep aside.

Cooking: Heat the oil in a pan. Add the seeds ( mustard, cumin, fennel & fenugreek ) followed by the onion pieces and fry till translucent. Add the green chilli and boiled bengal gram along with salt.

Stir fry for 5 mins. Add the coriander powder, oasted cumin-chilli powder and chopped coriander leaves. Remove from fire.

Serve with mudhi/muri/bhel as a snack or with rice and dalma as part of a meal.

Note: Channa chadchadi with white rice and
href="http://authenticoriyafood-oriyarasoi.blogspot.com/2010/07/cooking-time-required-10-mins-cost-of.html">Dahi Aloo is a quick-fix lunch option and can be prepared in less than 15 mins ( if one boils the channa and potato the previous night ).















To reduce the calories, one can also substitute the yogurt in Dahi Aloo with
buttermilk.

Sabudana Khichdi

Sabudana Khichdi is a Maharashtrian recipe which is usually prepared on fasting days like Navratri. The recipe makes use of roasted and coarsely grated peanut powder which can be omitted in case one is allergic to peanuts. I used sesame instead when I make it for my hubby who suffers from peanut allergy.

The big tapioca pearls are preferable for this recipe as they turn out to be fluffier. But the soaking time required is more. When in a hurry, go for the smaller grains.

To cut down on the cholesterol, one can replace the ghee with refined oil and just add 3-4 drops ghee after cooking for that distinct flavour.

Cooking Time Required: 10-15 mins

Ingredients:

• 1 cup large Sabudana / Tapioca pearls
• 1 medium sized potato
• 2 green chillis
• 1 inch ginger
• 1/2 tsp roasted and crushed peanuts 
• 3-4 tbsp freshly grated coconut  (optional)
• 1/3 tsp cumin seeds 
• 1 tsp ghee
• 2 tsp oil
• salt to taste ( use pink salt during fasting )
• chopped coriander leaves 
• 1 tsp lime juice

Preparation: Chop the potato and green chilli into small pieces.

Wash and soak the sabudana for 3-4 hours. Drain well and keep aside. [ Soaking and cooking time will vary with the variety used ]

Cooking: Heat the ghee and oil in a pan. Add the cumin seeds followed by the green chilis and finely minced ginger. Add the chopped potatoes and fry till potato pieces become almost cooked.

Add the soaked sabudana along with salt. Sprinkle a little water if required and cook for 3-4 mins.

Garnish with the crushed peanuts, chopped coriander leaves, lime juice and grated coconut.

Serve with sweetened skimmed yogurt. A healthy snack/meal is ready.

Babycorn and Aubergine Salad

Cooking Time Required: 10-15 mins
Cost of Preparation: 60-70 rupees

Ingredients: Aubergine ( cut into small pieces, 1 cup ), babycorn ( cut into small pieces, 1 cup ), tomato ( 1 no, small ), onion ( 1 no, small ), capsicum ( 1 no, medium ), roasted cumin powder ( 1/3 tsp ), red chilli powder ( 1/3 tsp), lemon juice ( 1-2 tsp), salt to taste, oil for frying.

Preparation: Heat oil in wok. Lightly fry the aubergine and babycorn pieces. Remove and keep aside to cool down. Transfer to a mixing bowl.

Cut the remaining pieces into thin slices and add to the bowl. Add remaining spices and mix well.

Serve immediately .

Sending this recipe to Deepthi's 'Healthy Snack' event :

Good Food Recipies

















Food Blog News

Sprouts Stir Fry

Cooking Time Required: 5-10 mins
Cost of preparation: 20-25 rupees

Ingredients: Green moong sprouts ( 1 cup ), boiled potato ( 1 no., small), onion (1
no., small), tomato (1 no, small), green chilli ( 1 no.), coriander powder ( 1/5 tsp), roasted cumin-chilli powder (1/4 tsp), cumin seeds ( 2 pinch ), 1 tsp oil, salt to taste, chopped coriander leaves ( 1 tsp ) .

Preparation: Chop the onion, green chilli and tomato into small pieces.

Cooking: Heat the oil in a pan. Add the cumin seeds followed by the onion pieces and
fry till translucent. Add the green chilli and chopped tomatoes and fry till tomato
softens.

Cut the boiled potato into small pieces and add to pan. Add the coriander and chilli
powder along with salt to taste.

Fry for 3-4 mins. Garnish with the chopped coriander leaves.

Serve with rotis and skimmed yogurt. A healthy and low calorie lunch is ready.


Note: For a variation in taste, one can add a little ginger garlic paste / sambar masala / capsicum pieces / kasuri methi.















Sending this recipe to:

Food Blog News

Mudhi Ghanta with Dried Shrimps

Cooking Time Required : 25-30 mins
Cost of preparation: 40-45 rupees

Ingredients: Channa dal ( 1 cup ), tomato ( 2 nos, medium ), potato ( 1 no, medium ), brinjal ( cut into small pieces, 1 cup ), pumpkin ( cut into small pieces, 1 cup ), grated ginger ( 1 tsp ), ginger garlic paste ( 1 tbs ), onion ( 1 medium ), cinnamon stick ( 1 inch long ), cardamon ( 2 nos ), bay leaf ( 2 nos), cumin seeds ( 1/2 tsp), coriander seeds ( 1 1/2 tsp), red chilli ( 5 nos), turmeric (1/4 tsp), sukhua/dried shrimps ( 1 cup ), mustard oil ( 6-7 tsp ), cumin seeds for tempering ( 1/3 tsp ), mustard seeds for tempering ( 1/4 tsp), salt.

Preparation: Wash and soak the channa dal for 2-3 hours.

Dry roast the cinnamon, cardamon, cumin seeds, coriander seeds, 1 bay leaf and red
chilli ( 2 nos ).

Grind the onion along with the roasted spices into a thick & smooth paste.

Chop the tomato & potato into small pieces.

Soak the shrimp for 10 mins. Wash throughly and drain all water.

Cooking: Heat 2 tsp oil in a pan. Add the washed shrimp and fry till it turns reddish.

Add the pumpkin and brinjal pieces and fry till they turn soft. Remove from pan and
keep aside.
















Cook the soaked channa dal with a little water, salt and turmeric in a pressure cooker for 1 whistle. Keep aside.

Heat 5 tsp oil in a wok. Add the potato pieces, fry for 3-4 mins and remove from wok.

Add the red chillis, bay leaf, mustard and cumin seeds. Allow to splutter and then add a little turmeric ( for color ).

Add grated ginger and follow with the masala paste after 30 secs. Add ginger garlic
paste along with a little salt after 3 mins. Cook the masala for 5 mins.

Add the chopped tomato and cook for 5 mins for it to soften. Add the crushed fish,
fried potatoes and boiled channa dal. Mix well and cook for 3 mins.

Add 1 1/2 cup of water and bring to a boil. Add more salt if required. Simmer for 5-6 mins.

Serve hot with rice/rotis.

Note: This recipe is usually prepared with Rohu/Mirkali/Bhakura head and tail. Tried
out a variation with dried shrimps and loved it.

Burrani / Bhoorani Raita

Cooking Time Required: 10-15 mins
Cost of Preparation: 30-35 rupees

Ingredients: Thick curd/yogurt ( 200 gm ), garlic cloves ( 3-4 nos ), black salt (1/4 tsp), roasted cumin powder ( 1/3 tsp ), ajwain powder ( 2-3 pinch )red chilli powder ( 2/3 tsp), salt to taste, sugar ( 1 tsp, optional).

Preparation: Add the curd to a mixing bowl and beat it for 2-3 mins . Crush the garlic cloves, and add to the bowl with the rest of the ingredients and a little amount of water. Mix well and keep aside for 10-15 mins.

Pass the mixture through a seive or a thin cloth to filter out the garlic pieces.

Serve (chilled) with Hyderabadi Dum Biryani.

Its Raining - Awards!!!

I was recently bestowed with these lovely Awards by Mugdha of (COOKING FUNDAS). She has a lovely glog with authentic oriya stuff and very good non-vegetarian recipes. Do visit her.
































Passing on the awards to my fellow bloggers!!!
1. Ushnish -COOKING AND RECIPES
2. Sutapa - TIPS FOR DELICIOUS AND HEALTHY COOKING
3. Sangeetha - Typical Indian Cooking
4. Reshmi - EasY
CooK
5. Deepa - Hamaree Rasoi
6. Melange - Mélange !!
7.Zareena - My Experiments With Food
8.Vardhini - Zesty Palette
9.Vatsala - Show and Tell
10. Sravanya - Srav's Culinary Concepts
11. Mina - Authentic Vegetarian Recipess
12. Archana - The Mad Scientist's Kitchen!!
13. Ayeesha - Torview
14. Vimitha - My
Culinary Trial Room
15. Kirthi - Krithi's Kitchen

Nadia Bara ( Coconut Vada )

Cooking Time Required: 15-20 mins
Cost of Preparation: 30-35 rupees

Ingredients: Channa dal (split gram, 1 cup ), fresh coconut pieces ( 1/3 cup ), ginger ( 1 inch long ) , roasted cumin powder ( 1/3 tsp ), baking powder ( 1/3 tsp ), dry red chillis ( 2-3 nos), salt to taste.

Preparation: Soak the channa dal for 5-6 hours. Wash and grind into a thick & coarse paste along with coconut pieces, dry red chilli and a little water.






























Add the grated ginger, cumin powder and salt to taste.

Cooking: Heat oil in a wok for deep frying.

Shape the paste into flat circles and put into the hot oil. Cook on both sides to a slight reddish color.





























Serve with rice and dalma or even as a snack/starters.

Poee Bara ( Malabar Spinach Vada )

Cooking Time Required : 10-15 mins
Cost of Preparation: 15-20 rupees

Ingredients: Poee/Malabar spinach ( 1 bunch ), potato (1 medium, cut into small
pieces), red chilli powder/ finely chopped green chillis (1/2 tsp or to taste),
besan/gram flour ( 4-5 tsp), cumin powder ( 1/4 tsp), cumin powder ( 1/4 tsp), ginger garlic paste (1/4 tsp), salt to taste, oil for cooking.

Preparation: Wash and clean the poee leaves. Cut into small pieces. Keep aside. Cut the potato into small pieces. Transfer to a mixing bowl. Add the rest of the ingredients to the bowl except for the oil.

Mix well. Add a little water if required to bind the mixture (normally the poee &
potato will leave some amt of water).












































Cooking: Heat a pan. Add 2-3 tsp oil.

Dump fistfuls of the mixture on the pan and slightly flatten it out . Drizzle with some more oil.

Cook on both sides for 3-4 mins or till done.

Serve hot with rice and dal / or as snacks .

Palak Sev Chaat

Cooking Time Required: 10-15 mins
Cost of Preparation: 15-20 rupees

Ingredients: Paalak/Spinach ( a bunch ), besan/gram flour (8-10 tsp ), sev bhujia ( 1 cup), baking powder ( 1/5 tsp ), curd/yogurt ( 4-5 tsp), sugar ( 1-2 tsp ), cumin
powder ( 1/5 tsp), salt to taste, oil for frying, sweet/spicy tamarind chutney (
optional, to taste).

Preparation: Wash and cut the paalak into strips.

Transfer to a mixing bowl. Add the besan, baking powder, cumin powder and salt to
taste. Sprinkle a few drops of water if required to bind the besan with the leaves.

Beat the yogurt with sugar and 2 tsp of water.

Cooking: Heat oil in a wok/deep vessel.

Add the palak strips to the hot oil. Fry on both sides for 1-2 mins. Remove from wok
and keep aside on a plate.

Add the sev bhujia generously over the palak pakodas. Sprinkle a little sweetened curd and sweet/spicy tamarind chutney.

Tasty Palak Sev chaat is ready to be served hot.

Note: I had to make the palak pakodas with very little besan and a bit of cornflour as i realized that i had ran out of a very vital ingredient at the 11th hour. Had made up my mind by that time to have the chaat so went ahead and made it. But i can vouch that the version i had a friend's place with ample amount of besan was better.