About Us!

Ordinary I dream and work towards engaging individuals with aptitudes for simple and easy cooking which will empower them to have a sound existence. I emphatically accept that wellbeing dwells on the supper table. I established Easy Food Land in November 2007 and today, Easy Food Land is a main formula and nourishment disclosure site that gives the world a tenable and certain 'DIY' answers for regular cooking. The site enables individuals to prepare nourishment effectively in the kitchen. It has millions utilizing the plans and recordings upgraded with rich substance like feast plans, unique eating regimens, diabetic supper thoughts, supper thoughts, lunch box thoughts, party menus, celebration plans and substantially more.Throughout the years I have associated with my clients by means of YouTube Channel, Facebook Page and Instagram. Every one of these channels have roused them to begin cooking, eating well and lead a fit way of life. From being a motivation for the primary Google Chrome Ad on National Television, to be highlighted in Your Story as a YouTube Queen, on the spread page of Mint Lounge, as a Google Entrepreneur on the Web and substantially more - all simply make be accept that what I am doing today is all simply justified, despite all the trouble. Following 11 years, I am pleased to be a confided in stage for millions around the globe. I am appreciative to our clients and accomplices for putting stock in us and helping us accomplish our fantasy quicker through their consistent help and support.. We need to thank you for being a piece of our excursion. Do label us via web-based networking media and mention to us what you cooked from Easy Food Land.

Our Recipes

Murungai Keerai Sambar Recipe

To begin making the Murungai Keerai Sambar Recipe - Drumstick Leaves Sambar, first prep all the ingredients and keep them ready. Into a pressure cooker, add the tamarind water, onion, mooli, Murungai Keerai, salt and sambar powder. Add 1 cup of water and pressure cook for 2 whistles. Turn off the heat and release the pressure immediately, to prevent the Murungai Keerai from getting over cooked. Into a pressure cooker, add the toor dal along with 2-1/2 cups of water, turmeric powder and pressure cook for 2 whistles. After 2 whistles, turn the heat to low and simmer for 4 to 5 minutes and turn off the heat. Allow the pressure to release naturally. Once released, open the pressure cooker and mash the dal well using a potato masher. Add the cooked dal into the Murungai Keerai Sambar masala and stir well. Check the salt and adjust accordingly. Heat ghee in a tadka pan over medium heat; add the mustard seeds and allow it to cracke. Add the asafoetida and curry leaves and turn off the heat. Pour this seasoning over the Murungai Keerai Sambar and give it a brisk boil for a couple of minutes and turn off the heat. Transfer the Murungai Keerai Sambar to a serving bowl and serve hot.

Jolada Roti Recipe

To begin making Jolada roti, heat water in a pan and add salt and oil to the water. Mix it well. When it starts boiling, add the rice flour and mix continuously to avoid any lumps till all the water is absorbed. Once the water is absorbed, turn off the heat and allow it cool for 5 minutes. After 5 minutes, add the jowar flour to the cooked rice flour and knead well. Keep adding little hot water at a time until the dough becomes soft and non-sticky . Knead properly, as we will make the roti’s immediately without giving any resting time to the dough. Keep the dough covered with clean damp cloth so that it does not dry. The next step is to cook the rotis. Keep a iron tawa/griddle on medium flame. Dust your rolling surface with little whole wheat flour. Now we will start making the rotis using our hands. Divide the dough into 6 - 8 equal portions and roll out a portion of the dough into a round and thick roti using your hands. You can shape the roti by pressing out a circle with your fingers as well. Place the roti over the preheated skillet and cook it for a few seconds on one side or till a few bubbles appear on top. Turn over the roti and cook the other side for a few more seconds. Lift the roti with tongs and roast over the direct flame till brown spots appear on both the sides. Similarly, prepare the remaining Jolada Rotis.

Chinese Vegetable Fried Rice

To begin making the Chinese Fried Rice Recipe, we will first cook the rice. I prefer to use a day old rice that has been precooked, but you could make fresh cooked rice as well for this recipe. Wash the rice and soak the rice in 3 cups of water for 30 minutes. Drain the water. Transfer the rice to a cooking pan and cook with 4 cups of water, salt and 2 tablespoons of oil. Simmer it covered for 15 minutes or until you see the water has been absorbed by the rice. Turn off the heat at this point. Note The rice should not be over cooked, it has to be 90% cooked. Allow the rice to cool completely. For chinese rice, a rice that is made a day old is better, as it has the perfect texture. Heat oil in a pan; add the beans, carrots, green bell peppers celery, ginger, spring onion and sauté on high flame for 3 – 4 minutes until the vegetables become slightly tender. Add the rice, soy sauce, black pepper, and salt. Mix well and stir fry the chinese fried rice for 2 more minutes. Turn off the heat and transfer the Fried rice to a serving bowl and serve hot. Serve the Chinese Fried Rice along with Vegetable Manchurian Balls in Hot and Spicy Garlic Sauce for Sunday Lunch.

No Yeast Thin Crust Veggie Pizza Recipe

No Yeast Thin Crust Veggie Pizza is a great idea for dinner parties at home and other small kids get together. Occasionally treat your family with this homemade healthy vegetarian pizza which tastes just as yummier as the veg extravaganza of famous pizza chains. To begin making the No Yeast Thin Crust Veggie Pizza recipe, firstly get all the ingredients handy. Take a large bowl, add all purpose flour, salt, yogurt, baking powder, oil and mix well with your hands for 2 minutes. Now with the lukewarm water make a soft dough. Cover and keep it aside for 30 minutes. Preheat oven to 200 degrees Celcius (400 degrees Fahrenheit) for about 10 minutes. Meanwhile, place the dough ball on the greased baking tray. Flatten it to circular shape 1/3 inch thick. Spread a teaspoon or two of olive oil on the pizza base. Now spread Del Monte pizza sauce evenly on the base. Place onion, tomato and black olives. Now sprinkle mozzarella cheese over it. Bake the pizza for 12-15 mins or until done. Take out the pizza from the oven and serve hot. Treat this No Yeast Thin Crust Veggie Pizza recipe with Aglio Olio Pasta and Homemade Apple Pie for your weeknight dinner.

Our Team

Mary Jane

Head Chef

Peter Parke

Head Chef

Jennifer Watson

Head Chef

Steven Wilson

Head Chef

  • Thank you so much. Since I have seen your receipe I always cook biriyani on weekends. And it turns out to be delicious. My husband’s loves it.Thanks again for sharing this with such details.Delicious is the word. Can’t praise more! Awesome style of explaining the recipe that even semi-skilled cook managed to create lovely biryani! Thank you!

    Mithila Palkar - Customer
  • Hi, made the Veg Dum birayani yesterday as per recipe given, i must tell you, if i prepare step by step without any modification, the taste is just amazing, it’s so perfect that it’s better than any known chain restaurant Biryani.. I was content, thnk you so much for the recipe. Just amazing contribution to beginners like me. Thanks again.

    Shalini Dubey - Customer

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