Latest Posts

Product

Healthy Quinoa Chia Seed Protein Bars recipe !!!

The Quinoa Chia seed protein bars is something you should have in your fast-moving lives. This dish is best as a filler meal or when you are feeling hungry but feeling lazy. So here are the ingredients for these chia seeds protein bars, a super food and the directions on how to make them.

INGREDIENTS:

  • 1/2 cup dry quinoaI used white, but you can use any variety
  • 1/2 cup chia seedsI used black chia seeds, but any kind will work
  • 2 Tbsp. ground flax seeds
  • 1 cup rolled oatsgluten free
  • 1/4 tsp. pink Himalayan salt
  • 1 tsp. cinnamon
  • 1 tsp. cardamom
  • 1/2 cup raw almonds; coarsely chopped
  • 1/4 cup honey
  • 1/4 cup brown rice syrup
  • 1/2 cup almond butter

DIRECTIONS:

  1. Preheat oven to 350F.
  2. In a large mixing bowl, combine quinoa, chia seeds, flax seed, rolled oats, cinnamon, salt, cardamom and chopped raw almonds. Stir to combine.
  3. In a small, microwave-safe dish, combine raw almond butter, organic brown rice syrup and honey. Stir to mix, then microwave for 1 minute to soften.
  4. Pour the wet ingredients over the dry ingredients and stir with a plastic spatula to thoroughly mix. Wet ingredients may begin to firm up, in which case you will need to use clean hands to knead the mixture together.
  5. When finished, transfer your mixture to a parchment lined baking dish (I used an 8 x 8 glass Pyrex dish), and pat down mixture with a plastic spatula to make a single, even layer.
  6. Bake on middle rack of oven for 15 minutes.
  7. When finished, remove from oven and let cool for 10 minutes.
  8. After ten minutes, remove bars from the pan by lifting up the sides of the parchment paper. Place bars on a wire rack to finish cooling.
  9. Cut finished bars with a sharp, non-serrated knife or pizza cutter.
  • Wrap cooled bars in saran wrap and store in refrigerator until ready to eat.
Food Dish

Can Paneer be anymore ROYAL !!!

We are going to talk about one of the staple paneer (Cottage Cheese) dishes that consists of some heavy gravy and is sweet in taste. Shahi Paneer is one of the most popular dishes because of its rich taste.

The origin of this dish is known to somewhere in Northern India. The meaning of ‘Shahi’ is “Royal” (in reference to the Imperial Court) and ‘Paneer’ is “Cottage Cheese”. This dish is more of a universal dish as it can be relished in parties, dinners and many special occasions.

It is mainly eaten with naan bread, rice, and other bread. The paneer is dunked in the rich and creamy tomato gravy with cream on the top.

After all this mouth-watering information, you must be hungry and to help you with that you can check our ready to eat Shahi Paneer. Our products are free of preservatives and 100 % organic and you can enjoy it any time of the day without any hassles. You can also check our marketplace for other products over here.

Our Campaign
Various Dishes

Just2Eat Stories

This is Just2Eat and this will be the Stories section that is aimed towards food recipes, their history, and the places where you can find them. We will be writing about dishes from India to dishes you can savor internationally. Things like quality and pricing will be also kept in mind.

We want everyone to enjoy good food with friends, family or even alone. Food is something that is really important to us because our main motto is to deliver good quality food to everyone who doesn’t want to make food themselves and-and has a busy lifestyle.

So this is the introduction to Just2Eat and soon we will start to publish blogs. We also welcome the guest bloggers to give their inputs if they want to share their content.

The Chronicles of Butter Chicken !!

Butter chicken aka murgh makhani is a dish that was developed in Punjab back in the 1950’s. The dish is enjoyed by everyone and is a repeat order for many every day. It consists of chicken made with mildly spiced curry sauce, which is rich in butter and cream and is mostly served with butter naan. This is one of the loved cuisines and consists of renowned Mughlai cooking.

The history of Butter Chicken is even more fascinating as it was introduced to the world by Kundan Lal Jaggi, whose a successful restaurateur.

It is a very flexible in recipe department as there are many ways of preparing Butter Chicken, from adding Cayenne Pepper to adding thick whipped cream.

We are glad to introduce Just2Eat’s ready to eat Butter Chicken to the world. Believe me, its something you can have every day and also people who are interested in the ingredients and recipe, we are posting the recipe for you.

INGREDIENTS

1. Boneless Chicken – Cut into 1½ inch pieces 400 grams
2. Lemon juice – 1 tablespoon
3. Kashmiri Red Chilli Powder – 1 teaspoon
4. Salt – To taste
5. Butter – 2 tablespoons

FOR MARINADE

1. Yogurt – 1/2 cup
2. Ginger paste – 2 teaspoons
3. Garlic paste – 2 teaspoons
4. Kashmiri Red Chili Powder – 1/2 teaspoon
5. Garam Masala Powder – 1/2 teaspoon
6. Salt – To taste
7. Mustard Oil – 2 teaspoons

FOR MAKHANI GRAVY

1. Butter – 2 tablespoons
2. Green Cardamom – 2
3. Clove – 2
4. Black Peppercorns – 2 or 3
5. Cinnamon – 1-inch piece
6. Ginger Paste – 1 teaspoon
7. Garlic Paste – 1 teaspoon
8. Tomato Puree – 1/2 cup
9. Red Chili Powder – 1/2 teaspoon
10. Salt – To taste
11. Sugar – 2 tablespoons
12. Kasoori Methi – 1/2 teaspoon
13. Fresh cream – 1/2 cup

Method

Step 1
Apply a mixture of red chili powder, lemon juice and salt to the chicken pieces and set aside for half an hour in the refrigerator.

Step 2
Hang the yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add the ginger and garlic paste, red chili and garam masala powders, salt and mustard oil.

Step 3
Apply this marinade to the chicken pieces and place them in the refrigerator for three to four hours.

Step 4
Preheat the oven to 200°C/400°F/Gas Mark 6. String the chicken pieces onto skewers and cook in the preheated oven or a moderately hot tandoor for ten to twelve minutes or until almost done.

Step 5
Baste with the butter and cook for another two minutes. Remove and set aside.

Step 6
To make the makhani gravy, heat the butter in a non-stick pan. Add the green cardamoms, cloves, peppercorns, and cinnamon.

Step 7
Sauté for two minutes, add the ginger and garlic pastes and sauté for two minutes. Add the tomato puree, red chili powder, salt and half cup of water.

Step 8
Bring the mixture to a boil. Reduce the heat and simmer for ten minutes. Add the sugar or honey and powdered kasoori methi.
Step 9
Add the cooked tandoori chicken pieces. Simmer for five minutes and add the fresh cream. Serve hot with butter naan.

 

Here is some Nutrition Info,

Calories: 1242 Kcal
Carbohydrates: 30.8 grams
Protein: 110.6 grams
Fat: 75.1 grams

Chicken Kali Mirch is the BOMB !!

Chicken Kali Mirch aka Black Pepper Chicken is one of the tastiest recipes in the Punjabi Cuisines. The main ingredient in the recipe is the black pepper, which gives the right flavor to the curry. The best part about the dish is that you can eat it any time of the day, it’s very spontaneous recipe but an instant hit with your family.

The dish is pretty spontaneous and is easy to make. Normally the dish is paired with naan bread or biryani and if you are feeling adventurous you can even try it on a baguette.

When you take a bite from Just2Eat’s Chicken Kali Mirch, you take in the wonderful flavor and aromatic black pepper and the savory coating on each piece of chicken and the texture that give you good dreams, and in the end that is the kind of product we are delivering.

For the people who want the recipe for this life-altering Chicken Kali Mirch, here you go:-

 

Chicken Marinade

Chicken – 500 gram

Curd – 200 gram

Cumin Powder – ½ teaspoon

Garam Masala Powder – ½ teaspoon

Salt – ½ teaspoon

Pepper Powder (Coarsely Ground) – ½ teaspoon

Ginger – Garlic Paste – 3 teaspoons

 

Gravy:

Onion (chopped) – 2 nos.

Green Chili (chopped) – 8 nos.

Ginger – ½ inch

Cashew Paste (Cashew 1 Cup w. 1 Onion) – 1 cup

Pepper Powder – 1 teaspoon

Cumin Powder – ½ teaspoon

Garam Masala Powder – ½ teaspoon

Kasoori Methi – ½ teaspoon

Mint Leaves – 2 teaspoon

Coriander Leaves – 2 teaspoon

 

Method

Step 1

Marinate the chicken with yogurt, salt, turmeric and ¼ tsp. pepper powder set aside for about 20 minutes.

Step 2

Heat oil in a pan, add the dry spices and fry till they sizzle.

Step 3

Add mint leaves and fry them till they are crisp.

Step 4

Add onions and salt and fry them till they turn golden.

Step 5

Add ginger garlic paste and fry till the raw smell disappears.

Step 6

Add the marinated chicken and mix well. Cover and cook till the chicken releases moisture, this takes around 5 minutes.

Step 7

Continue to cook on a medium flame, keep stirring for even cooking.

Step 8

When the chicken is fully cooked, add garam masala and rest of the pepper powder. Switch off now when it reaches a thick consistency like gravy.

Step 9

If you want to have a dry chicken, fry on high flame constantly flipping the chicken pieces for even caramelization. This takes around 5 minutes. Take care not to burn

Step 10

Serve hot and enjoy.

 

Here is some Nutrition Info,

Calories: 320 Kcal
Carbohydrates: 9 grams
Protein: 43 grams
Fat: 12 grams

All I care about is Dal Makhani !!

Dal Makhani is one of the most loved vegetarian delicacies in India. It’s a staple in many northern states and it got popularized following the partition. The dish was introduced to the country by an entrepreneurial Punjabi migrant Kundan Lal Gujral who later served the dish in his restaurant.

Dal Makhani was actually a brainchild of Sardar Singh, which in time became India’s recognized and quintessential dish. Another reason why this dish got so popular is that of its versatility in a meal:- from being served with main meals to being a part of buffets. The preparation time on this is lengthy but it is worth, as it has a very rich texture and is mostly served with cream on top.

The traditional time of preparation used to take up to 24 hours to complete, Just2Eat has to your rescue by providing you with the dish with no hassle of preparation and get straight to enjoying the dish.

And here comes the recipe,

Ingredients

Whole black gram (Sabut Urad) – 1/2 cup
Red kidney beans (Rajma) – 2 tablespoons
Salt – to taste
Red Chili Powder – 1 teaspoon
Ginger (Chopped) – 2 inch pieces
Butter – 3 tablespoons
Oil – 1 tablespoon
Cumin Seeds – 1 teaspoon
Garlic (Chopped) – 6 cloves
Onion (Chopped) – 1 large
Green Chili – 2 slit
Tomato – 2 medium
Garam Masala Powder – 1 teaspoon

Method

Step 1
Pick, wash and soak Sabut Urad and Rajma overnight in three cups of water. Drain.

Step 2
Boil sabut urad and Rajma in three cups of water with salt and half the red chili powder (you can add half the ginger too if you wish) for three whistles in a pressure cooker. Open the lid and see if the Rajma is totally soft. If not cook on low heat till the Rajma becomes totally soft.

Step 3
Heat butter and oil in a pan. Add cumin seeds. When they begin to change color, add ginger, garlic, and onion and sauté till golden.

Step 4
Add slit green chilies, tomatoes and sauté on high heat. Add the remaining red chili powder and sauté till the tomatoes are reduced to a pulp.

Step 5
Add the cooked dal and Rajma along with the cooking liqueur (poaching liquid). Add some water if the mixture is too thick. Add garam masala powder and adjust salt.

Step 6
Simmer on low heat till the Dals are totally soft and well blended.

Step 7
Serve hot.

 

Here is some Nutrition Info,
Calories: 990 Kcal
Carbohydrates: 88.7 grams
Protein: 30.6 grams
Fat: 54.3 grams

The Political journey of Mutton Curry !!

Mutton Curry aka Lamb curry is a dish with many variations and it even has a counterfeit version. Mutton curry is Indian curry that has originated from Bengal and we love it with all our heart. The original way of preparing the dish was done in a large pot underwood fire. You can also use a clay pot for better tasting mutton curry, but nowadays we have pressure cookers and slow cookers as alternatives. Majorly the dish is served with rice, but you can also try it with Khameeri naan bread.

Now we come to the main part of this story, that is about the variations that are used to prepare the mutton curry.

Railway Mutton Curry is the version that was being since the British Raj colonial-era with primary ingredients being mutton, onion, tomato, and spices. This dish is served along with Dinner Rolls and Crusty White bread on long journey trains. In this dish, they use Tamarind to extend its shelf life. Many restaurants in Kolkata serve that dish till this day. The dish is prepared with coconut milk as a base.

Kosha Mangsho is the Bengali way of preparing this mutton curry. Their version consists of less juice and more gravy than other mutton curries. The preparations are known as koshastyle, which involves retaining the flavor and moisture of the mutton by cooking it slowly and using sautéeing methods.

 

Counterfeit Version

In the Midlands, England, the trading standards officers went undercover to 20 randomly selected restaurants and they bought 39 lamb curry and kebab dishes. The results were surprising as 4 of the dishes contained no lamb, instead contained a mixture of beef, pork or chicken.

In the investigation, they found out 3 lamb curries out of 19 that were tested contained the only lamb. Most of them had the mixture of lamb with beef or chicken. Even shocking was the realization that the twenty lamb kebabs that were sampled contained meats in addition to lamb mixed along with beef, pork or chicken.

Moral of the story – is to order your Mutton Curry from Just2Eat and be safe and can enjoy anytime before 2 years.

 

Where is Chicken Tikka Masala from ?

Chicken Tikka Masala is a dish with chunks of roasted chicken that is marinated beforehand and a lot of love in a spiced curry. This dish is among the UK’s most popular dishes and in the word of Robin Cooka true British national dish“, and he was the leading the government. There have been multiple claims regarding the dish being originated from Punjab in India or Glasgow in Scotland, but we are sure it originated from Punjab.

The magic that takes place when the chunks of the chicken dunk in marination that is a mixture of spices and yogurt and then shifted to the tandoor oven. If you keep the marinate overnight, you will definitely get even better results. The gravy basically includes tomatoes, cream, coconut cream and spices. The chicken pieces and the gravy may have an orange texture as the cook might have used turmeric, paprika or tomato puree.

Chicken Tikka Masala is served all around the world and loved by all. In 2012 survey, out of 2000 people in Britain claimed that “Chicken Tikka Masala is the country’s second most popular foreign dish to cook after Chinese Stir Fry“.

With this story we would love to inform you about our ready to eat Chicken Tikka Masala, it packs the punch and it’s nutritious. You can also check out our other products over here.

 

Is Biryani from Persia?

Biryani is something that can be enjoyed in any moment and in every way. This dish is with an uncertain origin but there are so many varieties. There is so many version that we need to write whole another story just for it and we will. The versions those are widely famous in North India are the Mughlai and Awadhi versions. In South India, where rice is more widely used, became the reason of new distinct varieties of biryani’s to emerge from areas like Telangana (Hyderabad), Tamil Nadu, Malabar (Kerela), Karnataka.

History

The modern biryani was developed in the Mughal Royal kitchen, It was a fusion of spicy rice from India and pilaf from Persia. According to Indian restaurateur Kris Dhillon, the dish originated in Persia and was brought to India by the Mughals.

However, there’s another theory that claims that the dish was known to India before the first Mughal emperor Babur. As to a 16th-century Mughal text Ain-i-Akbari stated that the word “Biryani” is of older usage in India.
According to Pratibha Karan, author of A Princely Legacy: Hyderabadi Cuisine, “the biryani has originated from South India, derived from pilaf varieties brought to India by the Arab traders”. She speculates that the pulao was an army dish in medieval India, as they weren’t able to prepare elaborate meals so they started preparing a one-pot dish where rice was cooked with whichever meat was available. Later the dish became biryani due to the different methods of cooking, as there was a difference between pulao and biryani.
According to Vishwanath Shenoy, the owner of a biryani restaurant chain in India one branch of biryani came from the Mughals and another one was brought to India by Arab traders to Malabar in Kerela.

Preparation

A biryani is a celebration of ingredients which end up with a bust of overwhelming joy in your mouth. There are so many different ingredients in the different type of biryanis. The choice of Gosht vary from Chicken, Mutton, Soyabean (Veg) and even seafood is used. The spices are mostly the same, such as ghee, nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, tomatoes, and garlic. The premium varieties include boiled egg and even saffron.

With all that said, check out our range of Biryani’s Vegetarian and Non-Vegetarian in which we have Chicken and Mutton Biryani

For more products click here.

.