tag:blogger.com,1999:blog-52419151177065738232024-03-11T22:09:58.418-07:00My Food My Life My blog is a reflection of my passion for food and cooking
Architahttp://www.blogger.com/profile/14452236926750390614noreply@blogger.comBlogger157125tag:blogger.com,1999:blog-5241915117706573823.post-29496659871588051012015-11-12T08:53:00.000-08:002015-11-12T08:53:09.189-08:00WE HAVE MOVED TO ANOTHER ADRESS<div dir="ltr" style="text-align: left;" trbidi="on">
Dear Readers,<br />
You all must be wondering about the inaction in My Food My Life. This post was long due and my apologies for the same.<br />
Well, the good news is that we have moved to our dedicated domain <a href="http://myfoodmylife.com/" target="_blank">My Food My Life</a> and its bigger and better.<br />
So hop on to <a href="http://myfoodmylife.com/" target="_blank">My Food My Life</a> and continue to be a part of my culinary journey. Hopw to see you all there.<br />
Love and Luck<br />
A</div>
Architahttp://www.blogger.com/profile/14452236926750390614noreply@blogger.com0tag:blogger.com,1999:blog-5241915117706573823.post-5228143624369377892015-06-22T07:49:00.000-07:002015-06-22T07:49:40.980-07:00Baghare Baingan - Eggplants in a nutty gravy<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">I am a self confessed brinjal lover. I am always on the lookout for new ideas. I regularly eat the bharta,the bhaja,the pora(chargrilled),the baked - just about everything. One fine morning I just googled to know of more brinjal recipes and that's how I discovered <strong><em><u>Baghare Baingan</u></em></strong>. I am kicking myself for not making it earlier. Its like giving a super royal treatment to the the aubergines and turning them into this delicious dish without much sweat. Typically (and me too) used baby brinjals but one could easily use the big variety, just cut them into thick roundels.</span></div>
<div class="separator" style="clear: both; text-align: justify;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvxjqkhZIQyIvI5Y687nRVKXJcEpLg39xH2_ShZ4i1QfX_e6XmKKOKys7WCpReTnMHYActX7LUcRMd4QlPsea3rokZU8eptthKgaleP7FkWG7xx0MPzdFJbtegAPzYOTqhM3tWoiCiQwg/s1600/baghare+baingan+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvxjqkhZIQyIvI5Y687nRVKXJcEpLg39xH2_ShZ4i1QfX_e6XmKKOKys7WCpReTnMHYActX7LUcRMd4QlPsea3rokZU8eptthKgaleP7FkWG7xx0MPzdFJbtegAPzYOTqhM3tWoiCiQwg/s1600/baghare+baingan+1.jpg" width="438" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYBwa2xIyZsUfbBCv6vjra6zSNPc6J_3ys-F1l59XB_WznApyBeNYSK3easTQjbWu8Jzx04zMm0v7YVoVJf2eRoH7l1EU30iVYzFpm29MWTt60k1f6Vo790dFJRaS6f5-0yYLsoWYk_yY/s1600/baghare+baingan+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYBwa2xIyZsUfbBCv6vjra6zSNPc6J_3ys-F1l59XB_WznApyBeNYSK3easTQjbWu8Jzx04zMm0v7YVoVJf2eRoH7l1EU30iVYzFpm29MWTt60k1f6Vo790dFJRaS6f5-0yYLsoWYk_yY/s1600/baghare+baingan+2.jpg" width="528" /></a></div>
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong><u>Ingredients :</u></strong></span><br />
<strong><u><span style="font-family: Trebuchet MS;"></span></u></strong><br />
<span style="font-family: Trebuchet MS;">Brinjals - 8-10 the small sized ones</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Turmeric powder - a pinch</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Salt - to taste</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Onion - 1 medium sized - roughly chopped</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Garlic - 2 pods - crushed</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Ginger - a small piece - crushed</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Green chillies - 2-3 - adjust as per taste</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Peanuts - a handful</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Dessicated coconut - 1 tbsp. You could also use fresh coconut pieces</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Poppy seeds - 1 tsp</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Coriander seeds - 1 tsp</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Cumin seeds - 1 tsp</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Tamarind paste - 1 tsp</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Vegetable oil - 1 tbsp + 1 tbsp for frying the brinjals</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">For tempering -</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Mustard seeds - 1 tsp</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Red chillies - 2-3</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Fresh coriander - for garnish</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;"><strong><u>Method:</u></strong></span><br />
<strong><u><span style="font-family: Trebuchet MS;"></span></u></strong><br />
<span style="font-family: Trebuchet MS;">Wash the brinjals. Pat dry and make deep slits in it keeping them joined at the stem. Smear a pinch of turmeric and salt and keep aside.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">In a pan , heat 1 tbsp oil and sauté the brinjals. Drain and keep aside for further use.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">In the same pan , add the chopped onion , garlic and ginger. Fry till fragrant. Add the chillies, peanuts, coconut,poppy seeds,coriander seeds and cumin seeds and sauté till slightly browned. Season with salt.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Remove from heat and set this mixture aside to cool. Once cooled, grind this mixture into a smooth paste .</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">In another pan, add a little oil and splutter the mustard seeds and dried red chillies. Next tip in the brinjals and the masala paste. Give it a good stir and add some warm water to adjust the consistency of the gravy.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Give it a gentle simmer and garnish with some fresh coriander.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Enjoy the nutty gravy with soft brinjals along with some steamed rice.</span><br />
<strong><u><span style="font-family: Trebuchet MS;"></span></u></strong><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<strong><u><span style="font-family: Trebuchet MS;"></span></u></strong><br />
</div>
Architahttp://www.blogger.com/profile/14452236926750390614noreply@blogger.com0tag:blogger.com,1999:blog-5241915117706573823.post-38171447357557375542015-06-21T22:03:00.001-07:002015-06-21T22:03:06.115-07:00Paranthewali Gali - The Paratha Festival @ Swissotel, Kolkata<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "Trebuchet MS", sans-serif;">Parathewali Gali - the name itself packs in so much memories when taking those rickshaw rides from D school to the lanes of Chandni Chowk was just a matter of few minutes and we would be there to gorge on sinful yumminess - oil drenched ofcourse! But that seems like eons ago. So when KFB received an invite to preview the Parthewali Gali festival at the fine dining Indian restaurant "Durbari" at Swissotel, I jumped at the idea. I mean what could be better than reliving those memories sitting right here in Kolkata. The special menu developed here has an array of parathas - your staple aloo and gobhi to the more creative chicken tikka and cheese! Not to mention the Malabari Paratha - that was a show stealer for me! Crispy and absolutely oil free served with the flavourful , little sweet Vegetable stew. I would definitely go back for this one. </span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2jpU60gbzmw2JspRjqpR6-6mnfvMM_wUaIUIiPEgzqlSvmW1ymFPMX8dK8wKUUysvtN9E5c3TLH9jdSmOy5RMiV0VLE8gR5EHkhzwfpQE2BowMYaqrxUo7xreO2YnKCSSXq4WmK7Xz9w/s1600/malabari.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2jpU60gbzmw2JspRjqpR6-6mnfvMM_wUaIUIiPEgzqlSvmW1ymFPMX8dK8wKUUysvtN9E5c3TLH9jdSmOy5RMiV0VLE8gR5EHkhzwfpQE2BowMYaqrxUo7xreO2YnKCSSXq4WmK7Xz9w/s640/malabari.jpg" width="422" /></a></div>
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Then came the Warqi Paratha - a lucknow speciality - with flaky layers and served with a simple aloo ki sabzi , raita and an array of home made pickles.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjviD6tznUU1dSQR5NS8mPGaqf_Qh_kyf8RCX-xNN6OfAnvl7GdcelG34lclW2nPTAdltychIH-pPUnYWhM7zNfkuRTNjMyUuBxfnGMbx2QgLHwO7utbY6-VVDrG7UW09B2KkYzBSIo0N4/s1600/warqi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjviD6tznUU1dSQR5NS8mPGaqf_Qh_kyf8RCX-xNN6OfAnvl7GdcelG34lclW2nPTAdltychIH-pPUnYWhM7zNfkuRTNjMyUuBxfnGMbx2QgLHwO7utbY6-VVDrG7UW09B2KkYzBSIo0N4/s640/warqi.jpg" width="344" /></a></div>
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">A steady stream of pararthas followed from here on - there was the Soya Parantha - filled with soya granules. It was nice but I would have loved a more spicier version of the same as soya granules does tend to get bland at times. The Chicken Tikka and Cheese Parantha deserves a special mention - as was rightly pointed out by Aashish - the F & B Manager at Durbari would go extremely well with a pint of chilled beer. We ended our calorie laden( well you have to pay a price for such sin) meal with the quintessential - Bengal's favourite - Moglai Parantha - stuffed with minced chicken and deep fried with an egg wash.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTlY_0DHwCqW-B-PHBKTEpkcPKEPapzAJ9JArgfnpNgntfG8m0SerdIYqDIqNXizqQttfToeNP0pEi6Hu9kGdZqSBut8oo5KLASIWhhGtXnDLukBtVgarvZ7dokcjLeVyqUlt_-N-n-bI/s1600/soya+paratha.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTlY_0DHwCqW-B-PHBKTEpkcPKEPapzAJ9JArgfnpNgntfG8m0SerdIYqDIqNXizqQttfToeNP0pEi6Hu9kGdZqSBut8oo5KLASIWhhGtXnDLukBtVgarvZ7dokcjLeVyqUlt_-N-n-bI/s640/soya+paratha.jpg" width="518" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNh7XeeyA64G0Yet32aKtSdeo1rhGRH7CAZd_jROaA2WLIlZ73ARvIpcvUxsyCW7uqEko_88WdnaEovqIdcwtL8obtaOQGXjigS5hs_qTWr1ujqQ9ZuxquEVzTyVZ35I1tZilZLUzzer4/s1600/chicken+tkka+and+cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNh7XeeyA64G0Yet32aKtSdeo1rhGRH7CAZd_jROaA2WLIlZ73ARvIpcvUxsyCW7uqEko_88WdnaEovqIdcwtL8obtaOQGXjigS5hs_qTWr1ujqQ9ZuxquEVzTyVZ35I1tZilZLUzzer4/s640/chicken+tkka+and+cheese.jpg" width="524" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxTGLHl8ZeEedxUZb8ut4bCB_HaF6Hw4nq7Kq9oz-FE0KZ2-SCHQamYt1AKTVF8SVVjpPYm9OIfYVhEbI8-DiRE40KIaQq_dKSMizp9_31-fpOqlNCzmprNhqTb1zfrOAkE75AkSlp_eI/s1600/moglai.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxTGLHl8ZeEedxUZb8ut4bCB_HaF6Hw4nq7Kq9oz-FE0KZ2-SCHQamYt1AKTVF8SVVjpPYm9OIfYVhEbI8-DiRE40KIaQq_dKSMizp9_31-fpOqlNCzmprNhqTb1zfrOAkE75AkSlp_eI/s640/moglai.jpg" width="476" /></a></div>
<br />
<span style="font-family: "Courier New", Courier, monospace;"><strong>The Paranthewali Gali festival is on at the Durbari at Swissotel Kolkata till 28th June.The menu is extensive and very reasonably priced with good portions. All paranthas are served with a side of aloo bhaji,pickle , curd and laccha onion. For reservations call - 033-66266666</strong></span><br />
<strong><span style="font-family: Courier New;"> </span></strong><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Monsoons have come calling to Kolkata and this seems to be the best time to indulge in some Parantha goodness. </span></div>
Architahttp://www.blogger.com/profile/14452236926750390614noreply@blogger.com0tag:blogger.com,1999:blog-5241915117706573823.post-17363169242896338502015-06-07T08:02:00.000-07:002015-06-07T08:02:26.133-07:00Keema Bruschetta - A DIY Party Snack<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">So you have a party coming up and you want to rustle up some easy snack/ starter. Worry not, this DIY (do-it-yourself silly!) Keema Bruschetta is the perfect party item. The keema can be made a day in advance( or few days in advance and frozen ), all that needs to be done after that is assembling. I had some leftover keema and this is the outcome! You can use your usual keema recipe or use this one <a href="http://architashomecooking.blogspot.in/2015/01/keema-aloo-minced-mutton-with-potatoes.html" target="_blank">here</a>. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk4K7mQDUW4RmAyB0ZU5G8N27KcSWxNoSuNIGUsv7j5dRLbu8k0lAjYjWTCs47JVL0MV_1QDwoDgASax6zXAWB4TzGdIocirK_PqiKXHjJFpnTBc6uHikCX4E1JBof6hlSa8TuIfWgsjQ/s1600/brischetta+main.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk4K7mQDUW4RmAyB0ZU5G8N27KcSWxNoSuNIGUsv7j5dRLbu8k0lAjYjWTCs47JVL0MV_1QDwoDgASax6zXAWB4TzGdIocirK_PqiKXHjJFpnTBc6uHikCX4E1JBof6hlSa8TuIfWgsjQ/s1600/brischetta+main.jpg" width="556" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihjN0Xmpe0p3zhbyv2TmLbhikMSMCWvbtlwdE2JejBGqde_9EQr1krJPK6iq1m3w1K3sQLGxMRfeBbKK-qmg8MGZNfQzW57WOQCFMrx5dKld8UmRxlTOx3Vb6eagPtw68u4Dm62427McQ/s1600/brushchetta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihjN0Xmpe0p3zhbyv2TmLbhikMSMCWvbtlwdE2JejBGqde_9EQr1krJPK6iq1m3w1K3sQLGxMRfeBbKK-qmg8MGZNfQzW57WOQCFMrx5dKld8UmRxlTOx3Vb6eagPtw68u4Dm62427McQ/s1600/brushchetta.jpg" width="594" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIlpPvqbVFlGIct1iZcl2rp2Gv9fM78S8pO4g9xhItD4kOq0GPsNb0rc8a3LTS6X5_yRvfiIEntAGciotzi_7tzIdsz_zQ23jPOagSUE_vz_thmOAbecwAEpKbjVPFe9y7DqF9jwbgbL4/s1600/brushetta+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIlpPvqbVFlGIct1iZcl2rp2Gv9fM78S8pO4g9xhItD4kOq0GPsNb0rc8a3LTS6X5_yRvfiIEntAGciotzi_7tzIdsz_zQ23jPOagSUE_vz_thmOAbecwAEpKbjVPFe9y7DqF9jwbgbL4/s1600/brushetta+1.jpg" width="586" /></a></div>
<br /></div>
Architahttp://www.blogger.com/profile/14452236926750390614noreply@blogger.com0tag:blogger.com,1999:blog-5241915117706573823.post-5764283650830418922015-05-15T10:20:00.001-07:002015-05-15T10:24:24.959-07:00Roasted Vegetable Salad with Quinoa<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">For over 2 weeks now I am doing this Project #saladeveryday on my <a href="https://www.facebook.com/MyFoodMyLife" target="_blank">Fb page</a>. I feel salads are a way of life and the easiest and fun way to include fresh veggies and fruits in your diet. With a fussy 7 yr old and an equally fussy husband when it comes to eating greens, I have been pretty much successful in this effort of mine. </span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS;">This week its the the Salad Week at <a href="https://www.facebook.com/kolkatafoodbloggers" target="_blank">KFB</a> and I made an easy - <u>Roasted Vegetable Salad</u> <strong><em><u>with Quinoa</u></em></strong>. Now I am very new to quinoa, this is probably the first time I am using this grain as I have heard such nice things about it, it being sort of a wonder grain - gluten free and all that. My friend Sarani of <a href="https://www.facebook.com/Cocoawind?fref=ts" target="_blank">Cocoawind</a> uses it in many innovative ways! I found the texture nice and it went well with the vegetables alomost making it a complete meal.</span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjlD8H2WpLptT3EWCgyzSk3VKE1L13mUw4iw037NlUj3dq9UiN7ZFNa_FNxgWt_j25MgRRZ5ycPtxR-hdk86KQ0lpA4libAa4w-6kUK2WicNFMFOn8iJifNLkosr09wKLmf9K-s3mtVhA/s1600/veg+salad+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjlD8H2WpLptT3EWCgyzSk3VKE1L13mUw4iw037NlUj3dq9UiN7ZFNa_FNxgWt_j25MgRRZ5ycPtxR-hdk86KQ0lpA4libAa4w-6kUK2WicNFMFOn8iJifNLkosr09wKLmf9K-s3mtVhA/s640/veg+salad+1.jpg" width="472" /></a></div>
<br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong><u>Ingredients:</u></strong></span><br />
<br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Carrots - 1 medium - cubed</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Cucumber - 1 medium - cubed with skin on</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Mushroom - a cup - halved</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Tomato - 1 large - cubed</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Beans - a few - stringed and cut</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Onion - 1 large - cubed</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Oilve oil - 2 tbsp.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Honey - 1 tbsp.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Salt - to taste</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Pepper - to taste</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Balsamic vinegar - 1 tsp</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Quinoa - cooked - 1 cup - Follow instruction on packet. The quinoa to water ratio is 1:2.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;"><strong><u>Method :</u></strong></span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">In a baking tray toss together the cut vegetables with olive oil , honey, salt pepper and balsamic.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Heat oven to 180 degree C and grill the vegetables for 15 to 20 mins.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Serve warm along with the cooked quinoa.</span><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2vW7EISCyHbTijqY10NRtYr4NRd1ADhDXQIeLr8rPna1NYpbZdljrSIwQwgdZXZZ3I_8hQZYqH3O2is6VdSsbk8A42SmB1bYcmRd7ojy8n36Hq3V20RAgghvc4lIfkan1tB8vyOeYc28/s1600/veg+salad+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2vW7EISCyHbTijqY10NRtYr4NRd1ADhDXQIeLr8rPna1NYpbZdljrSIwQwgdZXZZ3I_8hQZYqH3O2is6VdSsbk8A42SmB1bYcmRd7ojy8n36Hq3V20RAgghvc4lIfkan1tB8vyOeYc28/s640/veg+salad+4.jpg" width="518" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC0JP7BYHBL-aBmQjFhMem2ea2CfWc1GE_NPp1Bczqf9GbAFAOKG45CGra0JIA8ml2wGjIcb6_EjM3u9T9ZkBdY-wMzWCVEFgJxN7p9LlmceHirKuMrYPeyuOkQpwQ7jPQG4UeSIUEYU4/s1600/veg+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC0JP7BYHBL-aBmQjFhMem2ea2CfWc1GE_NPp1Bczqf9GbAFAOKG45CGra0JIA8ml2wGjIcb6_EjM3u9T9ZkBdY-wMzWCVEFgJxN7p9LlmceHirKuMrYPeyuOkQpwQ7jPQG4UeSIUEYU4/s640/veg+salad.jpg" width="640" /></a></div>
<br />
I am sending this recipe to the ongoing <a href="https://www.facebook.com/kolkatafoodbloggers" target="_blank">KFB</a> event<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOs1F2yOZnU8wyvSxGoGpWQ5jtSeeHNxmFYTJwpqO_XGJPZfs0hroGauIfr-EXFIiaRHAt9ZWfJFCtI8m09ty6CTL7n9MZkmRBEgYCZ3xHnEY_eUYT-UxKm6_-zXwkwdRoApK0XQuo4Ns/s1600/logo+new.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOs1F2yOZnU8wyvSxGoGpWQ5jtSeeHNxmFYTJwpqO_XGJPZfs0hroGauIfr-EXFIiaRHAt9ZWfJFCtI8m09ty6CTL7n9MZkmRBEgYCZ3xHnEY_eUYT-UxKm6_-zXwkwdRoApK0XQuo4Ns/s320/logo+new.jpg" width="320" /></a></div>
</div>
Architahttp://www.blogger.com/profile/14452236926750390614noreply@blogger.com0tag:blogger.com,1999:blog-5241915117706573823.post-6290667546445984322015-05-15T04:59:00.000-07:002015-05-15T10:20:48.138-07:00The Kabab and Biryani Festival at Swissotel , Kolkata<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">Durbari - the Indian fine dining restaurant at the Swissotel is hosting a Kabab and Biryani Festival starting today. I was lucky enough to get invited for a preview of the same and I totally loved it. The menu is very innovative with very different and not run of the mill kababs and grilled items. They have introduced the concept of a set menu where diners get to taste a wide array of dishes at a fixed cost. The servings are unlimited and has three courses - almost 7 to 8 types of kababs , biryani and a dessert along with a glass of wine. </span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS;">I had a chat with Asish - the F&B manager and also Chef Shubrodip Ghosh who has designed the menu. Each and every item included in the menu is new and will surely impress you. Set menus let the diners enjoy the courses well without getting overwhelmed when too many items are served at one go. There is a choice of Veg and Non veg - you choose what you want!The vegetarian selection has kababs like Aam aur chana ka kabab, Noril Makai ki seekh and Dahi potli to name a few while the non veg lovers can gorge on Lahsooni Tawa Jheenga , Saloni Machi Tikka , Murgh Chandi Kali , Shirka Pyaz Boti and so on!</span></div>
<span style="font-family: Trebuchet MS;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaK9-X9pSyjeqd_kW8e0-wpc5tjZ3xoYou694R7h4wbBadfVkPfkjfUJ72t1nTpu7jB2nnljUaztHTiwFmw6DUnGHq-BGWagZXdev_Sv3KTkTOaaLGj7hwd4CRh39_7t893Wo8FXjPSTc/s1600/kabab+and+biryani.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaK9-X9pSyjeqd_kW8e0-wpc5tjZ3xoYou694R7h4wbBadfVkPfkjfUJ72t1nTpu7jB2nnljUaztHTiwFmw6DUnGHq-BGWagZXdev_Sv3KTkTOaaLGj7hwd4CRh39_7t893Wo8FXjPSTc/s640/kabab+and+biryani.jpg" width="640" /></a></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUyjZxjiYXBCkrMzTDr5c3X3x76KV6XlGuxUqhHunbvTU5Yimv4S4ta8XwulxVN4vhULfIHWs43hY6Zlqa3Hdu5dgTo0djB-umbPeWHzYx2oMyq1gxF-71tW0m-5UIDd7NFZzu4fVPLvw/s1600/swiss+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUyjZxjiYXBCkrMzTDr5c3X3x76KV6XlGuxUqhHunbvTU5Yimv4S4ta8XwulxVN4vhULfIHWs43hY6Zlqa3Hdu5dgTo0djB-umbPeWHzYx2oMyq1gxF-71tW0m-5UIDd7NFZzu4fVPLvw/s640/swiss+1.jpg" width="514" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The famous dips at Durbari</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLjjFU2XEH6JAsN1_Sxx9F3Xi7jsFZD5mTeWm2JM37uhjx8SOBwMNTiXTOiGDT2qvfRo53QTR_f6v8Z0KBfIjcIQ5bqoLxLJC-wR74eqlnZCRZ9speofP8FYL5it6jL4EKToflkD99UdU/s1600/swiss+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLjjFU2XEH6JAsN1_Sxx9F3Xi7jsFZD5mTeWm2JM37uhjx8SOBwMNTiXTOiGDT2qvfRo53QTR_f6v8Z0KBfIjcIQ5bqoLxLJC-wR74eqlnZCRZ9speofP8FYL5it6jL4EKToflkD99UdU/s640/swiss+2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The yummy kababs</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil9hHNFLze4lk7sICVTULBvwJtFRJbmXDaBFoT0WPgp9Kqcwt8GFGGTbPRSOK1scepqgrqePmWHqBv5nxv06s7iTVWO9l3-ttkRyRdYpsk2Qg60WE7BVLwowJ1EdN9-teVpoI2om-daA8/s1600/swiss+4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="592" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil9hHNFLze4lk7sICVTULBvwJtFRJbmXDaBFoT0WPgp9Kqcwt8GFGGTbPRSOK1scepqgrqePmWHqBv5nxv06s7iTVWO9l3-ttkRyRdYpsk2Qg60WE7BVLwowJ1EdN9-teVpoI2om-daA8/s640/swiss+4.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Noa sahi tangri - Tandoor roasted drumstick filled with spicy minced chicken</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6DVWShzH9MxAEnXUqjtgo5HrUdCd6eUIjzVmhF6Bs3rLntViHHuBkOCSZgmVimP4l3gQlajYm24QfUP5IQQamaSHjZTD8dKfITMsHGMbIQFDH0IQt3VRXlFQoN3ucK30MvmajAhStzaM/s1600/swiss+5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6DVWShzH9MxAEnXUqjtgo5HrUdCd6eUIjzVmhF6Bs3rLntViHHuBkOCSZgmVimP4l3gQlajYm24QfUP5IQQamaSHjZTD8dKfITMsHGMbIQFDH0IQt3VRXlFQoN3ucK30MvmajAhStzaM/s640/swiss+5.jpg" width="600" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dum Murgh Biriyani</td></tr>
</tbody></table>
<span style="font-family: "Trebuchet MS", sans-serif;">The Gosht Dum Biryani was very flavourful doused with generous amount of desi ghee and succulent pieces of mutton served with a side of raita.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrtCk1sIdfXicbfwvrknehGLW8dSVcdTuL5P6DGcjkGZvN6ekpxdj9huCntFMEYLhjV3jVhv21y913V_n8klKxYs-t01JzHm9IyJDPqaIbjiIgb-KJhoeiqIuEmQtVwH3CTbcabXl0oMM/s1600/swiss+6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrtCk1sIdfXicbfwvrknehGLW8dSVcdTuL5P6DGcjkGZvN6ekpxdj9huCntFMEYLhjV3jVhv21y913V_n8klKxYs-t01JzHm9IyJDPqaIbjiIgb-KJhoeiqIuEmQtVwH3CTbcabXl0oMM/s640/swiss+6.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gulam Jamun with Paan icecream</td></tr>
</tbody></table>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">Finished the meal with Gulab Jamun and some homemade paan icecream which was a perfect end to the scrumptious meal. Dining at the Swissotel is always a pleasure and their top notch hospitality just make it even more special. I am off on a holiday tomorrow and there couldn't have been a better way to start my vacation.</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS;">If you are around this side of town or now with the summer hoilidays on, want to indulge in some good food, try out the Kabab and Biryani Festival here.</span></div>
<span style="font-family: Trebuchet MS;"></span><br />
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS;"><strong><em><span style="font-family: "Courier New", Courier, monospace;">The set menus are priced @ 1700 INR for Vegetarian and @ 2000 INR for the Non - Vegetarian option. Servings are unlimited. It is on at Durbari for both lunch and dinner from today onwards</span></em></strong>.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<span style="font-family: Trebuchet MS;"></span> </div>
Architahttp://www.blogger.com/profile/14452236926750390614noreply@blogger.com0tag:blogger.com,1999:blog-5241915117706573823.post-76602988685739547792015-05-11T08:16:00.001-07:002015-05-11T08:16:10.277-07:00Amritsari Pedewali Lassi - Your favourite summer drink made even better<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">I have been hearing and seeing so many pictures of Amritsari food on various food groups that I had to do some research. The Kulchas, the choley, the mithais, o my god the list is endless. I am not even thinking of the awesome non vegetarian spread you get there. But one such item that caught my fancy is the Pedewali lassi. Google didn't have extensive information on it but I chanced upon some recipes. Its super easy to make ( assuming this is an authentic recipe ) and its delicious. So when KFB announced their Summer Cooler event I jumped in to make some Amritsari Pedewali Lassi.</span><span style="font-family: "Trebuchet MS", sans-serif;">God willing I will make a trip to Amritsar soon, till then I am treating myself to this yummy goodness.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0I4frDM3W9aeKYknE9hxL0LpdhCQqSOckzEeNiMUp5e8KfXFs_FSuYqAIeM7SQbENIRmRrr9ioT6m3-YqtzkTgbWt5AyUiB4tUHewsXXMNv1T5kKWpCGXhTLJIjBBv4qsEj7LHSEcnCc/s1600/p+lassi+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0I4frDM3W9aeKYknE9hxL0LpdhCQqSOckzEeNiMUp5e8KfXFs_FSuYqAIeM7SQbENIRmRrr9ioT6m3-YqtzkTgbWt5AyUiB4tUHewsXXMNv1T5kKWpCGXhTLJIjBBv4qsEj7LHSEcnCc/s640/p+lassi+1.jpg" width="472" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;"><strong><u>Ingredients:</u></strong></span></div>
<div class="separator" style="clear: both; text-align: justify;">
<strong><u><span style="font-family: Trebuchet MS;"></span></u></strong> </div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS;">Curd/yogurt - 2 cups</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS;"></span> </div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS;">Malai peda / Khoya - 5-6 nos</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS;"></span> </div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS;">Vanilla icecream - 1 scoop - my own addition as I thought it would add to the taste.</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS;"></span> </div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS;">Sugar - 1 tbsp. - optional</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS;"></span> </div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS;">Ice cubes - a few - optional</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS;"></span> </div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS;">Crushed pistachios- a handful for garnish</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS;"></span> </div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS;">Saffron strands - a few - optional</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS;"></span> </div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS;"><strong><u>Method:</u></strong></span></div>
<div class="separator" style="clear: both; text-align: justify;">
<strong><u><span style="font-family: Trebuchet MS;"></span></u></strong> </div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS;">Just put everything in a blender except the pista and churn till frothy.</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS;"></span> </div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS;">Serve chilled garnished with some crushed pistachios.</span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi3kPGubhCn1KLxhLnuDykY7oWzATXfpyGN82IBJsXHrBnkXD9u4Alw3RHmMk6yGDoYMqqpPnTR_oZUTy_op6SQ_sX6CO6-vWcWjBUAKyFl4N5P0Jmti3ELwjAnWQj-j6Cvb0_TvNt6dM/s1600/p+lassi+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi3kPGubhCn1KLxhLnuDykY7oWzATXfpyGN82IBJsXHrBnkXD9u4Alw3RHmMk6yGDoYMqqpPnTR_oZUTy_op6SQ_sX6CO6-vWcWjBUAKyFl4N5P0Jmti3ELwjAnWQj-j6Cvb0_TvNt6dM/s640/p+lassi+2.jpg" width="510" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUFwbE9RjU6UspDrMAxUlcUxwnAyeU_dau1Ueqk3PJlgX1mvF1T80DaQJ1508hQN4A2wLSwxpPAFbf55N84r9b5Ji4xxYkdx5sVRRKa9az_M-hKD2sdr9hybQDbcHN_mpoi3aOqldcX_c/s1600/p+lassi+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUFwbE9RjU6UspDrMAxUlcUxwnAyeU_dau1Ueqk3PJlgX1mvF1T80DaQJ1508hQN4A2wLSwxpPAFbf55N84r9b5Ji4xxYkdx5sVRRKa9az_M-hKD2sdr9hybQDbcHN_mpoi3aOqldcX_c/s640/p+lassi+.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
I am sending this recipe to the <a href="https://www.facebook.com/kolkatafoodbloggers" target="_blank">KFB</a> Summer Cooler Event<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8_yf-fQGisk_6Rl1YMSeoJNZ44yomRzIsPRMUjTYdMBmGUwuYV6KWfKfa2qT7axVBZv4xSi8azM62bniTUP39oqhMP7RK2k617v0XOSAxwQFnt-QlhMyffW9lONQf4qtQeSKEZeAK9gc/s1600/banner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8_yf-fQGisk_6Rl1YMSeoJNZ44yomRzIsPRMUjTYdMBmGUwuYV6KWfKfa2qT7axVBZv4xSi8azM62bniTUP39oqhMP7RK2k617v0XOSAxwQFnt-QlhMyffW9lONQf4qtQeSKEZeAK9gc/s320/banner.jpg" width="320" /></a></div>
</div>
Architahttp://www.blogger.com/profile/14452236926750390614noreply@blogger.com2tag:blogger.com,1999:blog-5241915117706573823.post-59632036628529302762015-05-07T21:01:00.000-07:002015-05-09T08:04:16.547-07:00Groupon Dining Vouchers - A Review<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "Trebuchet MS", sans-serif;">So much has changed in the food industry in the last 5 years. A dining experience at a city 5 star or your favourite restaurant, then, needed a lot of planning and also the moolah but not anymore. <a href="https://www.groupon.com/" target="_blank">Groupon</a> has kind of revolutionised this whole eating out experience and at half the cost literally. Its a one of a kind service where you can avail a wide variety of deals on restaurants. You can know everything about <a href="https://www.groupon.com/" target="_blank">Groupon</a> here. I was approached by a reputed marketing firm managing the Groupon account to dine at one of their partner outlet. They gave me two vouchers to the Lunch/dinner buffet at Hyatt and I roped in the husband to join me for a weekday lunch.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">The buffet is on at their 24 hr dining outlet The Waterside café. The ambience is soothing with view of water fountains through the glass façade. Since it was a kind of an official outing for me I wanted to inform the restaurant manager my purpose of visit. Unfortunately, what I got was a very vague response. After explaining myself to three people, the husband and me took a seat by the window. The waiter filled our glasses with water and left hurriedly.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">I shall now get to the food and the spread instead of reaccounting my experience (to which I will get back later). The buffet at the Waterside Café has a wide range of everything. From salads to starters to main course to dessert and also a live cooking station. You can eat to your hearts content and be happy about it. And since you just pay just about the half of the original rate when you book through Groupon, double happiness there! The process is easy, you just need to take a printout of the deal voucher, hand it to the staff there and start with your meal.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Now coming back to my dining experience at Hyatt, a lot was left to be desired. At the very onset, they were clueless that someone would go to review on behalf of Groupon ( I was told they were already informed of my visit) and my attempt to make them understand wasn't helping either. The manager definitely needs puts a smile on his face, that would help him in a big way in the service industry. They were also quite uncomfortable with me taking pictures (that explains this almost pictureless post) and I was asked to wait for good 20 mins before they could tell me if it was ok to click or not. I was there for a quick weekday working lunch and wasting 20 mins already did not make sense to me. Honestly by this time I had got restless and was in a hurry to get out of there. Of course there was someone from the marketing team who came to ask if everything was ok but by that time the damage was done.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">On a positive note, I did have a chat with their executive chef Clement D souza who told me that they experiment a lot with the buffet menu and try and make is as interesting as possible incorporating dishes from different cuisines. As I could see, the spread did have a good mix of indian and continental dishes to choose from.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">They Hyatt offer is available till the end of this month and you can know more about it <a href="http://search.groupon.co.in/?q=hyatt" target="_blank">here</a></span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;"><strong><em>I would highly recommend Groupon to my readers ,because their deals are a steal!</em></strong> </span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Note: The folks from Edelman were kind enough to send me a couple of pics so adding it for your ref.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu3XMWKGgPI6qVoiav5_2QGGZ5s_WwE8_2cm5Lyvs-phjAt_MGyYdJOdAYi1WHjuXBcwy513hAmmr7npYiy1PRFxv-m8bGhMz6fFVdf07kCs870S_x7ZGjXU7RyV1aq5fQEhZAPXeorkw/s1600/hyatt+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu3XMWKGgPI6qVoiav5_2QGGZ5s_WwE8_2cm5Lyvs-phjAt_MGyYdJOdAYi1WHjuXBcwy513hAmmr7npYiy1PRFxv-m8bGhMz6fFVdf07kCs870S_x7ZGjXU7RyV1aq5fQEhZAPXeorkw/s640/hyatt+1.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHlzYnGyV8D34wNiypFm288r0HOQ2O1wQkcQb3ojftf_pZJosZMxFY8lsfthxuOJDgulOTH61BOFsSJg-pjDBN6h2xqaU9iAkWnvqCF4wMFhWn12JBVklRmhl84GHTiv7DrMZq9BxJugY/s1600/hyatt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHlzYnGyV8D34wNiypFm288r0HOQ2O1wQkcQb3ojftf_pZJosZMxFY8lsfthxuOJDgulOTH61BOFsSJg-pjDBN6h2xqaU9iAkWnvqCF4wMFhWn12JBVklRmhl84GHTiv7DrMZq9BxJugY/s640/hyatt.jpg" width="640" /></a></div>
</div>
Architahttp://www.blogger.com/profile/14452236926750390614noreply@blogger.com0tag:blogger.com,1999:blog-5241915117706573823.post-3172154412974691202015-04-21T05:33:00.000-07:002015-04-21T05:33:05.335-07:00Baked Meatballs in Cheese Sauce - Served on a bed of Linguine<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">It had been long that I invited my extended family over for a meal together and Easter break provided that perfect opportunity. The thing with me is, I get into elaborate menu planning when I am having people over that it exhausts me! This time around, however, I decided to keep it simple. The menu was mainly Indian with just this easy <strong><em><u>Baked Meatballs in Cheese Sauce </u></em></strong>thrown in for variety. Very easy again, made with very few ingredients but full marks for taste. I served it on a bed of boiled linguine and it turned out just perfect. My family licked their plates clean and theres nothing more that makes me happy when I can feed my loved ones well. You go note the recipe!</span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikZMnRYcq_Y39bc9GDXQWXvPeeCytHqX8c0Dt6M-Jh9okRj1rZrz1sMFHUUL-cfV1fNYpApH5wr_0XSBk7D3tG3GoKd4xFYy3JKxDRQKn_SbscUeGKnmuqSlHwEMJHV045NAvFeG4vAx0/s1600/meatballs+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikZMnRYcq_Y39bc9GDXQWXvPeeCytHqX8c0Dt6M-Jh9okRj1rZrz1sMFHUUL-cfV1fNYpApH5wr_0XSBk7D3tG3GoKd4xFYy3JKxDRQKn_SbscUeGKnmuqSlHwEMJHV045NAvFeG4vAx0/s1600/meatballs+1.jpg" height="640" width="502" /></a></div>
<br />
<br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong><u>Ingredients:</u></strong></span><br />
<strong><u><span style="font-family: Trebuchet MS;"></span></u></strong><br />
<strong><u><span style="font-family: Trebuchet MS;"><em>For the meatballs:</em></span></u></strong><br />
<strong><u><span style="font-family: Trebuchet MS;"></span></u></strong><br />
<span style="font-family: Trebuchet MS;">Chicken mince - 500 gms</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Dried oregano - 1 tsp</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Dried thyme - 1 </span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Chilli flakes - 1 tsp</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Salt - to taste</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Pepper - to taste</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Olive oil - 1 tbsp.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;"><strong><em><u>For the sauce :</u></em></strong></span><br />
<strong><em><u><span style="font-family: Trebuchet MS;"></span></u></em></strong><br />
<span style="font-family: Trebuchet MS;">Onion - 1 medium - finely chopped</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Garlic - 2-3 fat cloves - minced</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Readymade pasta sauce - 4 tbsp. - I used the red tomato based sauce</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Heavy Cream - 1 cup</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Butter - 1 tbsp.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Grated parmesan - 1/2 cup</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Boiled linguine or spaghetti or even penne would do fine - to serve the meatballs.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;"><strong><u>Method:</u></strong></span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Mix all the ingredients listed under meatballs and roll the mince into small balls.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Line a baking tray with foil or butter paper, assemble the meatballs and bake in a preheated oven for 10-15 mins at 180 degree C.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Once the meatballs are done, remove from the oven and keep aside.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">In a pan , heat the butter. Lightly sauté the garlic and onion mince. Add the readymade pasta sauce and fry for 2-3 mins. season with salt and pepper. Or use any herb of your choice. </span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Lastly mix in the heavy cream and simmer the sauce gently.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">In a baking dish arrange the baked meatballs, pour the sauce over it, sprinkle the grated parmesan cheese on top and bake for 10-15 mins or till the cheese has melted and browned lightly.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Serve on a bed on linguine or spaghetti or any other pasta of your choice. Garnish with oregano ,chilli flakes and some fresh basil leaves.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQo_DYjgc9v_WBRb5aiz0LzQXFaPvx6WUDSnLek8van8x1tlK_ea0FAkN8y4chnu7iZva_ux2Mi21599QMR5wPu1cquR8zxWunVjfaS65q9_bY1VpWdjIUzMWm5tVK2o4n42JWzT3Bcc8/s1600/meatballs+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQo_DYjgc9v_WBRb5aiz0LzQXFaPvx6WUDSnLek8van8x1tlK_ea0FAkN8y4chnu7iZva_ux2Mi21599QMR5wPu1cquR8zxWunVjfaS65q9_bY1VpWdjIUzMWm5tVK2o4n42JWzT3Bcc8/s1600/meatballs+2.jpg" height="640" width="500" /></a></div>
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Well it cant get easier than this.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj97cPtyegfo68s9UAkgJfqbcwcVaR_3JKdOLG7tNlITfbDf59Ua0unficaDwyjddJSWj-tR2TsAkfdoyQSD9KyGK4WHRLGe3iOuyPgUDQ4flfRNUvDULLEVq8dbdN85haWA0yU7SweR1c/s1600/meatballs+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj97cPtyegfo68s9UAkgJfqbcwcVaR_3JKdOLG7tNlITfbDf59Ua0unficaDwyjddJSWj-tR2TsAkfdoyQSD9KyGK4WHRLGe3iOuyPgUDQ4flfRNUvDULLEVq8dbdN85haWA0yU7SweR1c/s1600/meatballs+4.jpg" height="640" width="470" /></a></div>
<br /></div>
Architahttp://www.blogger.com/profile/14452236926750390614noreply@blogger.com3tag:blogger.com,1999:blog-5241915117706573823.post-60630848274643414292015-04-10T06:14:00.002-07:002015-04-10T06:14:48.789-07:00Ras Malai - Poila Boisakh Special<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "Trebuchet MS", sans-serif;">I will be honest here. I was planning to make something else for the KFB Poila Boisakh Special event but ended up making this dish by chance. It was just another way in my kitchen to use left overs! I didn't know what to do with a litre of extra milk lying in my fridge, so decided to just thicken it up a little with some sugar and keep it for further use. Then I didn't know what to do with some left over paneer too..the end result? This wonderful home made <strong><em><u>Ras Malai. </u></em></strong>I have kept the flavours simple here with just a touch of cardamom.</span><br />
<span style="font-family: Trebuchet MS;">All those who know me , know that I am a die hard Indian sweet/mishti lover. No matter how much I keep a check on my diet, eat healthy, follow strict regimen, put a ladoo or a sondesh or a gulab jamun in front of me and I am gone! I just cannot resist sweets. So you see this experiment made me very happy. And with Poila Boisakh (Bengali New Year ) and Bihu around the corner this was well timed I would say. I will be surely making this again soon and treating my friends and family.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivHobl0ZDr3VtroXr9XgpxxhXs-TuYPSNaSHar4cbK3QbW8KSVHikEw7HeqW7AyjM8J8v-O4WCH_qYL2yGT45bM1tcMVyGqoMEZH4tEMo-5vNbdBFd4O6258kRBAQ17ODacADW2PGu4GQ/s1600/DSC_0695.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivHobl0ZDr3VtroXr9XgpxxhXs-TuYPSNaSHar4cbK3QbW8KSVHikEw7HeqW7AyjM8J8v-O4WCH_qYL2yGT45bM1tcMVyGqoMEZH4tEMo-5vNbdBFd4O6258kRBAQ17ODacADW2PGu4GQ/s1600/DSC_0695.jpg" height="640" width="560" /></a></div>
<br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong><u>Ingredients:</u></strong></span><br />
<strong><u><span style="font-family: Trebuchet MS;"></span></u></strong><br />
<span style="font-family: Trebuchet MS;">Milk - 1 litre</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Paneer - 200 gms - </span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">I used home made paneer/ chenna here. To make 200 gms chenna, bring around a litre of milk to a boil. Add 2 tbsp of lime juice , mix well and let the milk curdle. Drain the chenna/paneer , wash with cold water, drain the water completely and it is ready for use.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Sugar - 4 tbsp + 1 cup</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Bay leaves - 2 nos</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">cardamom/ elaichi powder - 1 tsp</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Water - 1 1/2 cup</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;"><strong><u>Method:</u></strong></span><br />
<strong><u><span style="font-family: Trebuchet MS;"></span></u></strong><br />
<span style="font-family: Trebuchet MS;">First lets make the mini rasgullas/ paneer balls .</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">In a pan add the water and the sugar and bring it to a boil.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Meanwhile, take the paneer/ chenna and knead it with your hand till its very smooth. This will take about 7-10 mins. Make small balls of it and keep adding to the boiling sugar syrup.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Let the paneer balls simmer in the sugar syrup for around 15 mins , till they become firm.</span><br />
<span style="font-family: Trebuchet MS;">Remove the rasgullas/paneer balls from the sugar syrup and keep aside to cool.</span><br />
<strong><u><span style="font-family: Trebuchet MS;"></span></u></strong><br />
<span style="font-family: Trebuchet MS;">Next we will thicken the milk and prepare the base of the ras malai. All that you need to so is in a heavy bottom pan , put a litre of milk to simmer and thicken up. Keep the flame low. Add the bay leaves and cardamom powder , so that the flavours are well infused into the milk. This will take a while, almost 20 -25 mins. Keep stirring once a while so that the milk doesn't burn.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">After around 20 mins you will find the milk had just about thicken forming some solids(Malai). At this point add the 4 tbsp sugar, give it a good mix. Add the mini rasgullas/ paneer balls and simmer for 2-3 mins.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Remove from heat and let it cool. Serve chilled.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuw3nmq9EG3qBRKqk1xEobCVpPJImIjacVcFdNDCtElgeDVHaD17wnZh8L71_eIshuBXwnmuq0loud-TrvHp10JpcbWIWeZlhsA0fVIwaDOqvoFUckRUkPrTGPxv_KqVMtn8HnacrdHc8/s1600/ras+malai.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuw3nmq9EG3qBRKqk1xEobCVpPJImIjacVcFdNDCtElgeDVHaD17wnZh8L71_eIshuBXwnmuq0loud-TrvHp10JpcbWIWeZlhsA0fVIwaDOqvoFUckRUkPrTGPxv_KqVMtn8HnacrdHc8/s1600/ras+malai.jpg" height="502" width="640" /></a></div>
<br />
<span style="font-family: "Courier New", Courier, monospace;"><strong><u>Notes:</u></strong></span><br />
<ul>
<li><span style="font-family: Courier New;">Its important to knead the paneer/chenna well before making the balls or else they might break off once you put it into the sugar syrup.</span></li>
<li><span style="font-family: Courier New;">Garnish with crushed pista, casheews or some soaked saffron. I skipped it as my family likes it without any garnish.</span></li>
</ul>
<span style="font-family: Courier New;">I am sending this recipe to the <a href="https://www.facebook.com/kolkatafoodbloggers" target="_blank">KFB Poila Boisakh Special</a> event.</span><br />
<span style="font-family: Courier New;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrt-VnUYD8OdtVHsF64A2y9cO_qfXKGZWTPcauXLCcRoltGiO5ni5f9Np5vUrZzue086_PvJRUZUfck_FnVch35hN4cist1x4CyROuUGg4C9xUCXOVZD4fVd_BF2W_qwn5DNvPraTdpIA/s1600/pb+logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrt-VnUYD8OdtVHsF64A2y9cO_qfXKGZWTPcauXLCcRoltGiO5ni5f9Np5vUrZzue086_PvJRUZUfck_FnVch35hN4cist1x4CyROuUGg4C9xUCXOVZD4fVd_BF2W_qwn5DNvPraTdpIA/s1600/pb+logo.jpg" height="400" width="315" /></a></div>
<br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;"></span> </div>
Architahttp://www.blogger.com/profile/14452236926750390614noreply@blogger.com2tag:blogger.com,1999:blog-5241915117706573823.post-63555311363530404972015-04-03T20:39:00.000-07:002015-04-03T20:39:00.610-07:00Chicken in Creamy Mustard Sauce <div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">I am back with yet another super easy recipe to make weeknight cooking a breeze! This recipe of <strong><em><u>Chicken in creamy Mustard Sauce</u></em></strong> is a steal. It is from one of my favourite cookbook by Mary Berry. I often try out her baked goodies but not the mains so much. However I will from now on! This dish needs just 3-4 ingredients and you are done.</span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlP9PnC9DFIgwUy8Jj4DwNfiL3DAnBt89dYQVQ4AE69z_EPLzVSkRl-YqBufJcTlToNjRhyOsG0-ziHVfZK85sYnZWzqVBI2kY7YpN8BNLgY0Lm6CUH1u_E6GgMLEpkBTkRxbPVukUCXs/s1600/mustard+chikcen+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlP9PnC9DFIgwUy8Jj4DwNfiL3DAnBt89dYQVQ4AE69z_EPLzVSkRl-YqBufJcTlToNjRhyOsG0-ziHVfZK85sYnZWzqVBI2kY7YpN8BNLgY0Lm6CUH1u_E6GgMLEpkBTkRxbPVukUCXs/s1600/mustard+chikcen+1.jpg" height="640" width="556" /></a></div>
<span style="font-family: "Trebuchet MS", sans-serif;"><strong><u>Ingredients:</u></strong></span><br />
<strong><u><span style="font-family: Trebuchet MS;"></span></u></strong><br />
<span style="font-family: Trebuchet MS;">Boneless chicken - 200 gms - cut into thin strips</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Olive oil - 1 tsp</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Garlic - 2-3 pods - crushed</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Heavy cream - 1 cup</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Salt - to taste</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Pepper - to taste</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Flour - 1 tsp</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Mustard paste / sauce - 1 tbsp. - I used the readymade bottled grainy mustard. It gave a nice texture to the gravy.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJgGyamcMTMhQr4P-MUP56L4MVL-zwhBS8ahT7lkSuRiyZfdrMmS8CCPeP9r8KG0-MJn0obQ9Lc9rR8v1R5yFeovzg395wIxN7t8i1vvVl6ap5IBbQU7HPLmvWUadOXC2kxCkH1FSMYmY/s1600/mustard+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJgGyamcMTMhQr4P-MUP56L4MVL-zwhBS8ahT7lkSuRiyZfdrMmS8CCPeP9r8KG0-MJn0obQ9Lc9rR8v1R5yFeovzg395wIxN7t8i1vvVl6ap5IBbQU7HPLmvWUadOXC2kxCkH1FSMYmY/s1600/mustard+chicken.jpg" height="640" width="532" /></a></div>
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong><u>Method:</u></strong></span><br />
<strong><u><span style="font-family: Trebuchet MS;"></span></u></strong><br />
<span style="font-family: Trebuchet MS;">Take 2 tbsp cream from the 1 cup heavy cream ,mix in the flour and keep aside.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">In a pan heat the oil. Lightly sauté the crushed garlic. Add the chicken strips and fry till they turn light brown in colour and is 90% cooked.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Drain the chicken pieces and keep aside.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">In the same pan , add the heavy cream. keep mixing so that the cream doesn't split. Add the flour - cream mixture and give it a good mix. Keep it on low flame.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Now add the chicken strips back into the pan. Let it simmer in the gravy for a minute. Turn of the heat and stir in the mustard sauce/paste. Season with salt and pepper.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Serve hot with some plain rice or some bread and enjoy the creamy deliciousness.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY3HTSOb6YONWKy88PgpAd79tS_WRFXHY93udwoS_rNlBIGWHrlmkXV7WdYi5_cRMlyb8WcytF9vWHQMkFNQg5ndEkJmM8qzG8TvpZRP5nG-MDUSQSrClazI1NaaWQiKmAz4e7gpKcrXA/s1600/mustard+chicken+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY3HTSOb6YONWKy88PgpAd79tS_WRFXHY93udwoS_rNlBIGWHrlmkXV7WdYi5_cRMlyb8WcytF9vWHQMkFNQg5ndEkJmM8qzG8TvpZRP5nG-MDUSQSrClazI1NaaWQiKmAz4e7gpKcrXA/s1600/mustard+chicken+2.jpg" height="640" width="508" /></a></div>
<br />
<span style="font-family: "Courier New", Courier, monospace;">Notes:</span><br />
<ul>
<li><span style="font-family: Courier New;">Make sure to add the mustard right at the end or else the dish could turn bitter.</span></li>
<li><span style="font-family: Courier New;">Vegetarians can replace chicken with mushrooms!</span></li>
</ul>
</div>
Architahttp://www.blogger.com/profile/14452236926750390614noreply@blogger.com0tag:blogger.com,1999:blog-5241915117706573823.post-2220709057034960792015-03-29T04:49:00.000-07:002015-03-29T04:49:12.884-07:00Murgh Pulao - One pot meal<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">I am a stickler for recipes that are easy to cook but doesn't compromise on the taste factor. And of late I have also become a lover of one pot meals. In such hurried lives that we all live, its a boon to be able to cook up nutritious tasty food without slogging it out too much in the kitchen. This is one such recipe - <strong><em><u>Murgh Pulao</u></em></strong>. It is not as heavy as your typical biryani but packs in a lot of flavours nevertheless. Similar to yakhni pulao but not really that. This particular recipe is heavily inspired by the Bangladeshi Morogh Polao - a very traditional chicken rice dish which is not too spicy but is extremely flavourful. The orginal recipe would include marinating the chicken in poppy seeds paste and also use a lot of nuts - cashews and raisins. I have however made a simpler version that I learnt from my mother which works well for a regular weeknight meal. And the fact that it uses very little oil is an added bonus.</span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy7BBA4UunJyZKA4rS_jv0AWyST_73S63AOp2I4649DIXydcd051MM2riQC5U0tUn_z-EVxy9oghcLUgtrsaRYPXc3n-gMXrDeZqOz5LorUv1N3_jAnPyTN2znEC4E7eJ0LnIy6lxWZoU/s1600/murg+pulao.jpg" height="640" width="538" /></div>
<span style="font-family: "Trebuchet MS", sans-serif;"><strong><u></u></strong></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong><u>Ingredients:</u></strong></span><br />
<strong><u><span style="font-family: Trebuchet MS;"></span></u></strong><br />
<span style="font-family: Trebuchet MS;">Gobindo bhog rice/ or any kind of short grained rice - 1 1/2 cup</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Chicken - 500 gms - cut into medium sized pieces</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Ginger paste - 1 tbsp.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Garlic paste - 1 tbsp.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Mace - a few strands</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Nutmeg - 1 tsp- grated</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Fennel - 1 tsp</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Cardamom - 4 nos</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Cinnamon - a small stick</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Cloves - 4-5 nos</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Bay leaves - 2 nos</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Onion - 1 large - finely chopped</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Ghee - 1 tsp</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Salt - to taste</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Sugar - a pinch</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Turmeric powder - 1 tsp + a pinch</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Green chillies - 4-5 - slit at the top</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Water - 3 cups</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Mint leaves and green chillies - for garnish</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;"><strong><u>Method:</u></strong></span><br />
<strong><u><span style="font-family: Trebuchet MS;"></span></u></strong><br />
<span style="font-family: Trebuchet MS;">Wash the rice well, mix in 1 tsp of turmeric, drain well and let it dry on a flat surface.</span><br />
<strong><u><span style="font-family: Trebuchet MS;"></span></u></strong><br />
<span style="font-family: Trebuchet MS;">Now we need to prepare a broth in which we cook the rice.</span><br />
<span style="font-family: Trebuchet MS;">In a pressure cooker , add the chicken pieces, ginger-garlic paste, mace,nutmeg,fennel,cardamom,cloves, cinnamon, salt and 3 cups water. Put the cooker on heat and let it get a couple of whistles.</span><br />
<span style="font-family: Trebuchet MS;">Remove from heat take out the chicken pieces,strain and keep the broth aside.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">In a bowl take the par boiled chicken pieces and smear with a little turmeric and keep aside.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Heat the ghee in a non stick pan or kadahi. Ensure its non stick and deep bottomed so that the rice cooks well.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Add the chicken pieces and sauté till they turn light brown in colour. Remove from pan and keep aside.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">In the same pan, add the bay leaves and the finely chopped onions. Fry till they turn golden brown. Keep the heat low or else the onions burn. Now add the washed and dried rice. Fry the rice for 5-7 mins or till it starts to leave oil on the sides. Now place the sautéed chicken pieces on top of the rice and add 2 1/2 cups of the broth. Give it a good mix, cover the pan tightly and let it cook. Keep the flame low.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">The rice doesn't take too long to cook so keep a watch.It would take around 10 mins for the water to dry up. Remove the cover, fluff up the rice with a fork. Add a pinch of sugar, the green chillies, give a gentle mix and put the lid again for 2 mins. Your murgh pulao will be ready to serve by now.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzrozqWg2sZZciMxS16bnHHucFJN0zrN_OErmxeZmY4rS_DbOGkIQP9l9tKdFclsrYxvPLFhx52T9QN4LGAouFdH_MGOabCsF3H9EUc4ZbtMnXq20eHCFuL-jDZlRvBP0qCglixD0qJ9g/s1600/murgh+pulao+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzrozqWg2sZZciMxS16bnHHucFJN0zrN_OErmxeZmY4rS_DbOGkIQP9l9tKdFclsrYxvPLFhx52T9QN4LGAouFdH_MGOabCsF3H9EUc4ZbtMnXq20eHCFuL-jDZlRvBP0qCglixD0qJ9g/s1600/murgh+pulao+1.jpg" height="430" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwTPf_6PQlzh03r85wtrCN5DDU1FTSHXYOwpyL1LUFinHLcEMl6ySaR8ibrGqGx4phxl_DJITi5JN0LbJnIe_bzAvfJEkxO2l0XHdaCHizYhWRbkgPtqTRhdzzzoyBhv9jhl0gSN0Zz3M/s1600/murgh+pulao+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwTPf_6PQlzh03r85wtrCN5DDU1FTSHXYOwpyL1LUFinHLcEMl6ySaR8ibrGqGx4phxl_DJITi5JN0LbJnIe_bzAvfJEkxO2l0XHdaCHizYhWRbkgPtqTRhdzzzoyBhv9jhl0gSN0Zz3M/s1600/murgh+pulao+2.jpg" height="430" width="640" /></a></div>
<br />
<span style="font-family: "Courier New", Courier, monospace;">Notes:</span><br />
<ul>
<li><span style="font-family: Courier New;">Short grain rice is preferred but basmati rice can be used too.</span></li>
<li><span style="font-family: Courier New;">The left over broth - if any can be used for cooking curries and gravys and lends a great flavour.</span></li>
<li><span style="font-family: Courier New;">Be cautious while cooking the rice. Don't open the lid often as that could make the pulao soggy. always keep the flame low.</span></li>
<li><span style="font-family: Courier New;">You could also add cashews and raisins at the last stage to add to the richness of the dish.</span></li>
</ul>
</div>
Architahttp://www.blogger.com/profile/14452236926750390614noreply@blogger.com0tag:blogger.com,1999:blog-5241915117706573823.post-88727643990581468502015-03-25T07:40:00.000-07:002015-03-25T07:46:01.517-07:00Aloo Ka Achaar - Nepali Style Potato Salad<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">The thing with having foodie friends is that you are constantly learning new things from them too. My one such very dear friend A is my partner in crime when it comes to food. We do lunches and dinners to satiate our souls every now and then! She is from Nepal and she treats us to these Nepali delights often. I wouldn't be exaggerating, if I say that she make the best momos I've ever had, so much so that now I never want to eat momos outside! Nepali cuisine is extremely under rated I would say and there is definitely more to momos. One such delightful dish is this <strong><em><u>Aloo ko Achaar - Nepali Style Potato Salad </u></em></strong>that A makes and we all love . She was very kind to part with the recipe and I did not lose much time preparing it in my kitchen. It is a delightful salad made with potatoes, red onions, garlic and sesame seeds. And what makes it so different is the tempering with mustard oil . Serve it as a starter with your drinks or as a side dish to your meal - you are going to love it anyway!</span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJIYJdRIPmevzJsxy1-sYHc33rBH64kAAc4rF_Hvv6NfG1JiTfF26MMSfsn6UoYIK3rneI05hQ3pVHBO0T8-JNH1RNKPwI6xrb0FprpWSxrvRdvRmyLhSqKTwz2B5Yie3ddDzc2Sqc67c/s1600/aloo+achaar1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJIYJdRIPmevzJsxy1-sYHc33rBH64kAAc4rF_Hvv6NfG1JiTfF26MMSfsn6UoYIK3rneI05hQ3pVHBO0T8-JNH1RNKPwI6xrb0FprpWSxrvRdvRmyLhSqKTwz2B5Yie3ddDzc2Sqc67c/s1600/aloo+achaar1.jpg" height="498" width="640" /></a></div>
<br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong><u>Ingredients</u></strong>:</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Potato - 2 large sized - par boiled - thinly sliced</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Onion - 1 large - thinly sliced</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Garlic paste - 1 tsp</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Sesame seeds - 1 tbsp - dry roasted and grounded into a powder</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Green chillies - 2 - finely chopped - use more or less as per taste</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Lemon juice - 1 tbsp</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Salt - to taste</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Turmeric powder - a pinch</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Chilli powder - 1 tsp</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Mustard oil - 1 tbsp</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Fenugreek/methi seeds - a few</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Spring onion - finely chopped- for garnish</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipNkNMts8ILn_9hZrShlpWh6qrlcHWB-aQfQTnA-3F8E-W_g0WhkiBh8cR6uWYqCSytVFtd3P1AixcEe5v6XGh5kUOgjYcodzoFvB8yPw6PRheGhNTK1fmexReLHyKSeKxCvDSVdGg5gk/s1600/aloo+achaar+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipNkNMts8ILn_9hZrShlpWh6qrlcHWB-aQfQTnA-3F8E-W_g0WhkiBh8cR6uWYqCSytVFtd3P1AixcEe5v6XGh5kUOgjYcodzoFvB8yPw6PRheGhNTK1fmexReLHyKSeKxCvDSVdGg5gk/s1600/aloo+achaar+2.jpg" height="640" width="504" /></a></div>
<br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong><u>Method:</u></strong></span><br />
<strong><u><span style="font-family: Trebuchet MS;"></span></u></strong><br />
<span style="font-family: Trebuchet MS;">In a bowl mix together the thinly sliced potatoes, onions, green chillies, turmeric powder, chilli powder , salt, sesame seed powder and the lime juice. Give it a good gentle mix.</span><br />
<span style="font-family: Trebuchet MS;">Check if its well seasoned. Feel free to add more lime juice as per your taste.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">In a small pan heat the mustard oil and splutter the fenugreek/methi seeds. Temper the salad with this. Give it a mix. Garnish with chopped spring onion and some toasted sesame seeds.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitz5kTCn-Vm9hM1cQml6lXLsXKd6jnb1HdRgpj4pz5qyPDYIO3_n1O-ZHikN_A36a9CGNGlClHWOZ8wKnrY3Z1WzgQNpkOLccTBgFq8zvF-TipgUCfyZ5M4vlT2ElqPfh_V_9a9IXvZXU/s1600/aloo+achaar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitz5kTCn-Vm9hM1cQml6lXLsXKd6jnb1HdRgpj4pz5qyPDYIO3_n1O-ZHikN_A36a9CGNGlClHWOZ8wKnrY3Z1WzgQNpkOLccTBgFq8zvF-TipgUCfyZ5M4vlT2ElqPfh_V_9a9IXvZXU/s1600/aloo+achaar.jpg" height="640" width="594" /></a></div>
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">This is best served at room temperature. A tells me that another variation would be to add dried fish or shrimps to enhance the taste. Sometimes even diced cucumber is also added to it. The options are many and in any which way this is one yummy dish that can be prerpared in a jiffy.</span></div>
Architahttp://www.blogger.com/profile/14452236926750390614noreply@blogger.com0tag:blogger.com,1999:blog-5241915117706573823.post-79803033761552463412015-03-14T23:24:00.000-07:002015-03-18T04:57:01.833-07:00Banana Oats Mini Bundt Cakes - with a chocolate drizzle<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">When life gives you over ripe bananas, bake a cake! No, seriously, In today's age when each and everything costs a bomb you don't want your hard earned money go down the drain. So nothing should go waste. And when you see so much poverty around you when even a square meal a day seem a distant dream for so many people, prudence is necessary. I don't know any other way of using up these odd smelling over ripe bananas, than to turn them into some cakes or muffins. Only the taste of bananas can be over whelming so I like it best to mix it with some chocolate. So here try my recipe of <strong><em><u>Banana</u></em></strong> <strong><em><u>Oats Mini Bundt Cakes</u></em></strong> - or you can simply make some muffins.</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS;"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwpeURES3zyQqK1f2Dk9ez_Rh2IgnC8J5cDnmZsLsKWe3XRcFpysjivdxv-mFsYcKEnaDE3h_ZW7vFMMxtRsDEPv7ceXf_ijknqnFHa_ZX6Z9CfgLLuqRBDgB-B7wpl4WrCxuUhHBEcak/s1600/mini+bundt+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwpeURES3zyQqK1f2Dk9ez_Rh2IgnC8J5cDnmZsLsKWe3XRcFpysjivdxv-mFsYcKEnaDE3h_ZW7vFMMxtRsDEPv7ceXf_ijknqnFHa_ZX6Z9CfgLLuqRBDgB-B7wpl4WrCxuUhHBEcak/s1600/mini+bundt+3.jpg" height="640" width="360" /></a></div>
<div class="separator" style="clear: both; text-align: justify;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj96xNNA2dtLQ2WesKv-NL45_G-_OTMaGAa_QYSvU4z-ds32jGLTPngtFHyaM3GcFMume0RerD_yUHLMKPue-gR4bS8xKVtPqttnXtR92QWgKoJUDGqOtbJ24cajWtV-QaD-BtBlTBXmkg/s1600/mini+bundt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj96xNNA2dtLQ2WesKv-NL45_G-_OTMaGAa_QYSvU4z-ds32jGLTPngtFHyaM3GcFMume0RerD_yUHLMKPue-gR4bS8xKVtPqttnXtR92QWgKoJUDGqOtbJ24cajWtV-QaD-BtBlTBXmkg/s1600/mini+bundt.jpg" height="640" width="474" /></a></div>
<br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong><u>Ingredients:</u></strong></span><br />
<strong><u><span style="font-family: Trebuchet MS;"></span></u></strong><br />
<span style="font-family: Trebuchet MS;">Wheat flour - 1/2 cup</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Oats - 1/4th cup - any rolled oats - dry grind into a fine powder</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Cocoa powder - 1/2 cup</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Eggs - 2 nos</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Olive oil - 1 cup</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Sugar - 1 cup</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Mashed bananas - 2 nos - the over ripe ones</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Vanilla powder/ vanilla essence- 1 tsp</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Baking powder - 1 tsp</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Chocolate sauce - for drizzling on the cake - optional</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Sprinkles - for decoration - optional</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfvWjJf_iey0rAWUFVgGAUsm1w5UkdJcAvi4iAw-tmMz6Gj7JMSXdB6OE_8n2tG71k4mnpBH8uR84ApLHxXH9_iRPGXZJZxMx7h8LqmsVSfVA8wW1qqT1jJG2NbjOm63OQfp7T0S-bLI4/s1600/mini+bundt+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfvWjJf_iey0rAWUFVgGAUsm1w5UkdJcAvi4iAw-tmMz6Gj7JMSXdB6OE_8n2tG71k4mnpBH8uR84ApLHxXH9_iRPGXZJZxMx7h8LqmsVSfVA8wW1qqT1jJG2NbjOm63OQfp7T0S-bLI4/s1600/mini+bundt+1.jpg" height="640" width="378" /></a></div>
<br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong><u>Method:</u></strong></span><br />
<strong><u><span style="font-family: Trebuchet MS;"></span></u></strong><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Preheat oven to 180 deg. centigrade.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Prepare bundt tins or muffin tins.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Sift together wheat flour, oats, cocoa powder and baking powder. Keep aside</span><br />
<strong><u><span style="font-family: Trebuchet MS;"></span></u></strong><br />
<span style="font-family: Trebuchet MS;">Cream the olive oil and sugar together. Beat well till light and fluffy . Add the vanilla powder/essence and beat further.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Add the eggs , one at a time , beating well after each addition.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Add the mashed bananas and give it a good mix.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Now gently fold in the wheat flour mixture. Add in two batches, mix well after each addition. </span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Pour mixture into the prepared tins , bake for 25 - 30 mins or till done.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2cCRMtBdpIIVFjXhYza-SYlh_pdXair_PKmA-_TA-RR9iV0_3VbCqXVDB1beSz6Mlp5TL1wZgBOBQUb_cF1igROKyiT7s9SF9F4OBg5pnxXABq_qTe3JFqyf52UhuTQ6X3X1mR43dx-A/s1600/mini+bundt+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2cCRMtBdpIIVFjXhYza-SYlh_pdXair_PKmA-_TA-RR9iV0_3VbCqXVDB1beSz6Mlp5TL1wZgBOBQUb_cF1igROKyiT7s9SF9F4OBg5pnxXABq_qTe3JFqyf52UhuTQ6X3X1mR43dx-A/s1600/mini+bundt+2.jpg" height="640" width="474" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">Drizzle some chocolate sauce and decoate with sprinkles before serving.</span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijKPocMP7QidBI0JgsrgANd-EoWIByu2W2Awb8HYo1t2dG5DwJda1gqvEwl0wdP-YReeu9BL9MaTMHNcRzjcAAqaHtt1NR8rlt35bbxiOdZOzqoHrrWC_V4eAukktSTlA5lS6fca0KvtQ/s1600/mini+bundt+extra+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijKPocMP7QidBI0JgsrgANd-EoWIByu2W2Awb8HYo1t2dG5DwJda1gqvEwl0wdP-YReeu9BL9MaTMHNcRzjcAAqaHtt1NR8rlt35bbxiOdZOzqoHrrWC_V4eAukktSTlA5lS6fca0KvtQ/s1600/mini+bundt+extra+2.jpg" height="640" width="384" /></a></div>
<br />
<span style="font-family: "Courier New", Courier, monospace;"><strong><u>Notes:</u></strong></span><br />
<ul>
<li><span style="font-family: Courier New;">Baking time might vary from oven to oven, so please keep a check. </span></li>
<li><span style="font-family: Courier New;">A dollop of vanilla ice cream would go very well with warm cake.</span></li>
</ul>
<strong><u><span style="font-family: Courier New;"></span></u></strong><br />
<strong><u><span style="font-family: Courier New;"></span></u></strong> </div>
Architahttp://www.blogger.com/profile/14452236926750390614noreply@blogger.com0tag:blogger.com,1999:blog-5241915117706573823.post-72470449561161404352015-03-14T00:19:00.000-07:002015-03-14T00:20:50.236-07:00Summer Salad with Lemon Pepper Vinaigrette<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "Trebuchet MS", sans-serif;">In anticipation of those dreadful summer days I am already exploring cool summery recipes. Come summers - well, its already here considering the temperature is already soaring as high as 35 degress we all need to plan our diet to include fresh vegetables, fruits a plenty. Salads will surely be a part of our daily menu. Like this Summer salad made with everyday vegetables with a generous drizzle of Lemon Pepper vinaigrette. </span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIJDShKkQv6ybR39CyWhqawbPj3iyCS9RKGdsI_d0RrBfdcW66azQaXbvV1caFCOFnpYKDdzTPuk_j97lYNBlRXCCmcooftfHZFR_4BH-vT1FhcPIDd7sFbKsZHP_zDJJjJtZNyzga-BI/s1600/summer+salad+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIJDShKkQv6ybR39CyWhqawbPj3iyCS9RKGdsI_d0RrBfdcW66azQaXbvV1caFCOFnpYKDdzTPuk_j97lYNBlRXCCmcooftfHZFR_4BH-vT1FhcPIDd7sFbKsZHP_zDJJjJtZNyzga-BI/s1600/summer+salad+2.jpg" height="490" width="640" /></a> </div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">On my recent visit to Bangalore to spend two days with my friend of 15 yrs sans the little boy and the husband I explored few food stores in the city and was spoilt for choices. I was like a little girl in a candy store who didn't know what to buy and what to leave. What first caught my fancy was the variety of peppers - I didn't know of more than 3 kinds and here there were more than 10! There was pink , long and green pepper that I was seeing for the first time. Ideas started flooding my head and I picked up an assortment of 6 kinds of pepper.There were hoards of other stuffs I picked up which would need a dedicated post I suppose. Coming back to my Summer salad with a dressing of lemon pepper vinaigrette using some pretty pink peppers! Those peppers were a revelation..very sweet at the first bite with a woody fiery after kick to it. I couldn't resist eating those while I prepared the dressing.</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS;"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZClCdlW7HZWK1owVloA4Wh7fG_RYhnB3B09m4Clof6IU_Usyvo7_T795WkLl0PIzWCFbuYhSXeeBSkwbiBF78AueY5d3T-IrAmnz8CgscweSn7lyQAP-NTNCWJ5jxXrb3Ev51Vfnxrnk/s1600/summer+salad+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZClCdlW7HZWK1owVloA4Wh7fG_RYhnB3B09m4Clof6IU_Usyvo7_T795WkLl0PIzWCFbuYhSXeeBSkwbiBF78AueY5d3T-IrAmnz8CgscweSn7lyQAP-NTNCWJ5jxXrb3Ev51Vfnxrnk/s1600/summer+salad+1.jpg" height="640" width="394" /></a></div>
<br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong><u>Ingredients:</u></strong></span><br />
<strong><u><span style="font-family: Trebuchet MS;"></span></u></strong><br />
<span style="font-family: Trebuchet MS;">Penne pasta - 1 cup - boiled al dente - follow instruction given on the packet</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Cucumber - 1 cup - diced</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Red bell pepper - half cup - diced</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Cherry tomatoes - a handful - halved</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Green olives - a handful - halved</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Oilve oil - 1/4th cup</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Rice wine vinegar - 1 tsp</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Lime juice - 1 tbsp</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Pink pepper - 1 tbsp. - crushed</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Black pepper - 1 tbsp. - crushed</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Coarse sea salt - 1 tbsp. - crushed</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Fresh mint leaves - few sprigs - roughly chopped for garnish</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Lettuce or any other salad leaves - few leaves for garnish</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Grated Parmesan cheese - for garnish - optional</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo7kqzQtGteoiM29r-P-6gzjqWB9zO4rj-UKfJz2NlF8cpnV62xs_IrjHZPoj4F5h9AXyuaiVK-ZTlpIFrdIIW-lkC6UeJzL_387H2FUNtb3W1-3_L-IbYWS3YnHSxYvdoMf5NRLhIJRs/s1600/summer+salad+dressing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo7kqzQtGteoiM29r-P-6gzjqWB9zO4rj-UKfJz2NlF8cpnV62xs_IrjHZPoj4F5h9AXyuaiVK-ZTlpIFrdIIW-lkC6UeJzL_387H2FUNtb3W1-3_L-IbYWS3YnHSxYvdoMf5NRLhIJRs/s1600/summer+salad+dressing.jpg" height="640" width="638" /></a></div>
<br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong><u>Method:</u></strong></span><br />
<strong><u><span style="font-family: Trebuchet MS;"></span></u></strong><br />
<span style="font-family: Trebuchet MS;"><em><u>For the vinaigrette:</u></em></span><br />
<em><u><span style="font-family: Trebuchet MS;"></span></u></em><br />
<span style="font-family: Trebuchet MS;">Mix together the olive oil, rice wine vinegar,lime juice, crushed pepper and salt. Give it a good stir and keep aside.<br />This dressing can easily be stored for later use .</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;"><em><strong><u>For assembling the salad:</u></strong></em></span><br />
<strong><em><u><span style="font-family: Trebuchet MS;"></span></u></em></strong><br />
<span style="font-family: Trebuchet MS;">Line a salad bowl with the salad leaves. Toss together the pasta, diced cucumber, red bell pepper, tomatoes, olives into the salad bowl. Put in a good drizzle of the vinaigrette. Give it a good mix. Throw in the chopped mint leaves and some grated parmesan. Serve chilled.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp4xOXomGMITARGXpAM98LwGMzCMAVXBuLj2x5I3Wwrfi1JrUvBOR1rUqHl5Cd6GUfeeEw0hwfrfalDGy5Jy2DGbAMYfPqfW6MFpniq8yZyTrJafxDhWYe46DqcUAOp9oMRqHmW7ADe2A/s1600/summer+salad+extra.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp4xOXomGMITARGXpAM98LwGMzCMAVXBuLj2x5I3Wwrfi1JrUvBOR1rUqHl5Cd6GUfeeEw0hwfrfalDGy5Jy2DGbAMYfPqfW6MFpniq8yZyTrJafxDhWYe46DqcUAOp9oMRqHmW7ADe2A/s1600/summer+salad+extra.jpg" height="640" width="476" /></a></div>
<strong><u></u></strong><br />
<span style="font-family: "Courier New", Courier, monospace;">Notes:</span><br />
<ul>
<li><span style="font-family: Courier New;">This salad is best served chiiled. You can use whatever freash vegetable that catches your fancy!</span></li>
<li><span style="font-family: Courier New;">Instead of pink pepper use normal black pepper and white pepper.</span></li>
<li><span style="font-family: Courier New;">Rice wine vinegar can be substituted with apple cider or even normal vinegar.</span></li>
</ul>
</div>
Architahttp://www.blogger.com/profile/14452236926750390614noreply@blogger.com2tag:blogger.com,1999:blog-5241915117706573823.post-57308445118064045602015-03-10T07:28:00.000-07:002015-03-10T08:15:03.007-07:00Assam 1860 Tea - For those who like a robust cuppa<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">Few days back I received an email from Assam 1860 - a tea company who wanted me to sample their tea brand. Me being a tea lover opted to give it a shot. Also the fact that they are from my home state Assam, kind of prompted me a little more. So few days back I received a neatly packaged box of tea waiting to be brewed! Now tea is an integral part of our lives - me and the husband. Growing up in Assam, only made this love for tea stronger. We both take our tea time very seriously and very carefully choose the brand of tea that we drink. We do experiment at times and pick up a new brand here and there out of sheer curiosity but mostly stick to our regular stuff. We start our mornings with a steaming cup of tea ( which the husband makes) a ritual , that has been on for the last 12 years!</span></div>
<span style="font-family: Trebuchet MS;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipP69zkFPG7wa2DDZAp1x4F1_YuJd5zEi67D-NNDCURXoB_NXAwNUUF3O6T9aj0aa5l3UFRrEzL-qAYwHNttMRyacIk4ZaaE8YEiXjs7MJeYVHJXzOIGeD3oiNe4zqnBnPcKlSz8i1oKk/s1600/tea.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipP69zkFPG7wa2DDZAp1x4F1_YuJd5zEi67D-NNDCURXoB_NXAwNUUF3O6T9aj0aa5l3UFRrEzL-qAYwHNttMRyacIk4ZaaE8YEiXjs7MJeYVHJXzOIGeD3oiNe4zqnBnPcKlSz8i1oKk/s1600/tea.jpg" height="446" width="640" /></a></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">Now coming back to Assam 1860 - what I found striking was the packaging. Clearly labelled packets of tea bags and also a small portion of tea leaves is what arrived for me to taste. Recently I have become a black tea convert and was happy to try the tea bags. For a proper cup of tea ie. with milk and sugar, I would usually use the stronger tea leaves. I tried both variations with Assam 1860 and found the flavours very distinct and robust. The freshness of the tea surely shines through. However for people who like to drink black tea I would recommend not to dip the tea bags for too long or it could leave a bitter aftertaste. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt5sD92xx17XZ5xfXF0FBcfE2-cxfNw36g1L87yvS-jiQxPfPLEQwzJaW17T4jHBDKPYkOrzLz_MI6py7MReYsVWAH25kOBJzuW3pwDXe5JlOCAXos_FemOVeco7IKiy14URwuG0ZQm6E/s1600/tea+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt5sD92xx17XZ5xfXF0FBcfE2-cxfNw36g1L87yvS-jiQxPfPLEQwzJaW17T4jHBDKPYkOrzLz_MI6py7MReYsVWAH25kOBJzuW3pwDXe5JlOCAXos_FemOVeco7IKiy14URwuG0ZQm6E/s1600/tea+1.jpg" height="640" width="442" /></a></div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">I also made myself a cup of masala chai with milk and sugar and elaichi and found pouring myself a refill as well. Assam 1860 is of single origin and unblended variety. I am no tea connoisseur but definitely a tea lover and was very happy with this brand.</span></div>
<div style="text-align: justify;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9XKYa8vYdRODead1-1Fk5dQd8zkT7LYFsBYH_9m0rmqo9_6zEqTmjb6YNI3hgP3gpYYHJMLVrvfbGgTMkAkJ5ZYANZIp_xVwsxKSOTvAXWB2YKgr3Pcsh_7Knuoj4QYwThCRjIO4kdXg/s1600/tea+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9XKYa8vYdRODead1-1Fk5dQd8zkT7LYFsBYH_9m0rmqo9_6zEqTmjb6YNI3hgP3gpYYHJMLVrvfbGgTMkAkJ5ZYANZIp_xVwsxKSOTvAXWB2YKgr3Pcsh_7Knuoj4QYwThCRjIO4kdXg/s1600/tea+2.jpg" height="640" width="462" /></a></div>
<br />
<br />
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">The tea is produced and manufactured in their own family owned tea gardens thus cutting out on middlemen and not compromising on the quality, freshness and to maintain a competitive pricing. For more information you can log on to their website - <a href="http://www.assam1860.com/">www.assam1860.com</a></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfuzlwbzxQ9-h83Cs4MIWRDfK34DASm1ZRy0j2CY62H56ds227eNEdFQDcZJ0qa9629JjTcnu5DAcUHWkFNp6GrN1Lp0x3yGiXFn2a_tQ3fjwmwt-eaDeStgksz8lMrxiJ9XUYrJ7BEgo/s1600/tea+main.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfuzlwbzxQ9-h83Cs4MIWRDfK34DASm1ZRy0j2CY62H56ds227eNEdFQDcZJ0qa9629JjTcnu5DAcUHWkFNp6GrN1Lp0x3yGiXFn2a_tQ3fjwmwt-eaDeStgksz8lMrxiJ9XUYrJ7BEgo/s1600/tea+main.jpg" height="640" width="444" /></a></div>
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">I am definitely going to be ordering my stash in bulk and would highly recommend all tea lovers to give Assam 1860 a shot!</span> </div>
Architahttp://www.blogger.com/profile/14452236926750390614noreply@blogger.com0tag:blogger.com,1999:blog-5241915117706573823.post-55138144117565913272015-02-27T18:13:00.000-08:002015-02-27T18:13:31.574-08:00Masterclass with Chef Kunal Kapur at the Magnum launch<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "Trebuchet MS", sans-serif;">Known worldwide as the icecream synonymous with indulgence and royal for over two decades, Magum icecreams will finally be available in Kolkata. As usual Kolkata is delayed by almost an year as it launched in most other metros long ago. Nevertheless, better late than never. I was invited through KFB to be a part of the Masterclass being hosted by celebrity Chef Kunal Kapur and the pretty brand ambassador Soha Ali Khan. The event held at the Taj Bengal hotel had a very high glitz and glamour quotient.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXWyWjeJT3KXHhZxHS7D4pNTQlG-dyHqdLSO-pMmWYm5pEGrOSUsNNhnAliREpXsKY3iD18dLUy6wUz5hSBedTlH_WNOe8DGKTTrBmgIcluQ_ms6o6MZnRb5SRd7795uJbg-cQCta3Mjg/s1600/DSC_0470.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXWyWjeJT3KXHhZxHS7D4pNTQlG-dyHqdLSO-pMmWYm5pEGrOSUsNNhnAliREpXsKY3iD18dLUy6wUz5hSBedTlH_WNOe8DGKTTrBmgIcluQ_ms6o6MZnRb5SRd7795uJbg-cQCta3Mjg/s1600/DSC_0470.JPG" height="422" width="640" /></a></div>
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Magnum icecreams are iconic, being made with pure Belgian Chocolate, the key point being the distinctive cracking sound on your first bite. We all got a taste of the icecream, while the not- so-much- a -chocolate-lover.ie. 'Me' chose the Almond flavour made of milk chocolate, there was also Classic and Chocolate truffle to pick from. Chef Kunal Kapur and Soha were both eager to keep the session as interactive as possible sprucing up with anecdotes and tales of their love for Magnum. </span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg72ySaolK2uO_pcK0D4wcJVA2yUkZbOyFMP3QLMogGIsznl0ePKduMwavD1gtBLPGfS1Yn8GWegk_I3H1KKk0lMkivIABoE9mAP2sDzxj7XDbdYdGGNVBYhXDHNKy12bpz_zglL5Fr6qQ/s1600/DSC_0479.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg72ySaolK2uO_pcK0D4wcJVA2yUkZbOyFMP3QLMogGIsznl0ePKduMwavD1gtBLPGfS1Yn8GWegk_I3H1KKk0lMkivIABoE9mAP2sDzxj7XDbdYdGGNVBYhXDHNKy12bpz_zglL5Fr6qQ/s1600/DSC_0479.JPG" height="422" width="640" /></a></div>
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Chef Kunal rustled up a Magnum patishapta - his take on our quintessential pithe - crepes filled with a concoction of coconut, jaggery and milk solids. He stuffed his version of the patishapta with chunks of magnum icecream, nuts and berries.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhC2qOJccjsxL2P3ZRUtc8ND4rmdF6JCfoAKhjaCrMv_B_WDNBJXzG1MHXw2qJCy1XAP_P4dVtguPdovVnWJbUurAr2RmsKRX9UxckwaKJyMouHTX-d-xJYUzxlKSzyZYRJELfXS_I8Xw/s1600/DSC_0487.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhC2qOJccjsxL2P3ZRUtc8ND4rmdF6JCfoAKhjaCrMv_B_WDNBJXzG1MHXw2qJCy1XAP_P4dVtguPdovVnWJbUurAr2RmsKRX9UxckwaKJyMouHTX-d-xJYUzxlKSzyZYRJELfXS_I8Xw/s1600/DSC_0487.JPG" height="640" width="422" /></a></div>
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">The floor was open for the audience to ask questions if they had any and also to come up with their version of a Magnum Sundae. With limited options of just sprinkles and chocolate bites, everyone did manage to come up with something. Like we made this Magnum Excess Sundae! Pounded magnum icecream topped with chocolate bites! Overall it was a pleasant evening learning a little more about chocolates and icecreams and ofcourse meeting few fellow bloggers.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFoB-h-sbjVMgmG7kBneuo8jka4Eddo8j-Jju86uK8oVA1zSVTgQCpG4LUw7ZsSVfzN6y_XV9_ai_oCEcr66twWueP2u0Tsrwdme20d1nbVxWF_WzzEkgMNH48PacfQ-roQDghZdpQufY/s1600/DSC_0495.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFoB-h-sbjVMgmG7kBneuo8jka4Eddo8j-Jju86uK8oVA1zSVTgQCpG4LUw7ZsSVfzN6y_XV9_ai_oCEcr66twWueP2u0Tsrwdme20d1nbVxWF_WzzEkgMNH48PacfQ-roQDghZdpQufY/s1600/DSC_0495.JPG" height="640" width="422" /></a></div>
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Starting March 1, 2015, Magnum Icecreams will be available in three delicious flavours - Classic, Almond and Chocolate Truffle in Kolkata. Wrapped in the brands signature brown and golden packaging each bar is priced at INR 90.</span><br />
<span style="font-family: Trebuchet MS;">While I am not going gaga over its launch as I am not at all into chocolate, its actually my husband who is so looking forward to getting a taste soon. That said I am very happy that Kolkatans will finally get to taste the icrecream brand ,afterall we are a city who truly loves anything 'mishti'!</span><br />
<span style="font-family: Trebuchet MS;">I also thank Edelman, Kolkata on behalf of KFB for making us a part of this glitzy event and for the mementoes! </span><br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
</div>
Architahttp://www.blogger.com/profile/14452236926750390614noreply@blogger.com0tag:blogger.com,1999:blog-5241915117706573823.post-70287782853045457822015-02-05T04:21:00.000-08:002015-02-05T04:22:38.591-08:00Grilled Fish with Spinach - Weeknight meal ideas<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "Trebuchet MS", sans-serif;">Easy weeknight meal ideas is what I am forever scouting for. It saves my time and makes the man happy. Except for Tuesdays, for every single meal the man needs to eat non veg.There are times when I am totally out of ideas or the patience to produce something new. But thanks to the neighbourhood supermarkets , you are spoilt for choice. While I would mostly stick to buying fresh fish from my regular fish monger, once in a while something frozen comes in handy too. A pack of frozen Basa fillet is what caught my fancy on my last trip to the supermarket and scores of recipes started flodding my head!So I promptly grabbed the pack with the intention of cooking it up with some jazz. With winter just about to say goodbye, I wanted to use up the last batch of spinach from my kitchen garden. Teaming it up with the fish seemed like a fabulous option. So here's my recipe of<strong><em><u> Grilled Fish with Spinach.</u></em></strong></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKJup_o_hUW2Wh3JusXtQUKrIYsGDOjv6DZTFd1ISncjR9caYpOji9UJPbOG8JyyKdSRNssC-y19pkZezQlCpAawuE-XORLMUnjhUIP7E1Cy-OE0UWbgV3OfKZOzBnKFInNytz9xn9dPI/s1600/grilled+basa+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKJup_o_hUW2Wh3JusXtQUKrIYsGDOjv6DZTFd1ISncjR9caYpOji9UJPbOG8JyyKdSRNssC-y19pkZezQlCpAawuE-XORLMUnjhUIP7E1Cy-OE0UWbgV3OfKZOzBnKFInNytz9xn9dPI/s1600/grilled+basa+2.jpg" height="640" width="458" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWWuEauKxtBXEyd5n0gP5WzNcRBmKX2FTZXzXc9AviyGbTWEHhWIVsXKfXqlnDFIpYjjqO1qjOHiVc6nYjE1jB6vmL5JY1gRTNyqVYvVZS_R8M-mkklSI41C25Jzyf19qeHVDoW-kUQYE/s1600/grilled+basa+3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWWuEauKxtBXEyd5n0gP5WzNcRBmKX2FTZXzXc9AviyGbTWEHhWIVsXKfXqlnDFIpYjjqO1qjOHiVc6nYjE1jB6vmL5JY1gRTNyqVYvVZS_R8M-mkklSI41C25Jzyf19qeHVDoW-kUQYE/s1600/grilled+basa+3.png" height="424" width="640" /></a></div>
<br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong><u>Ingredients:</u></strong></span><br />
<strong><u><span style="font-family: Trebuchet MS;"></span></u></strong><br />
<span style="font-family: Trebuchet MS;">Basa Fish fillets - 4-6 pieces - You can use any other white fish fillet like bhetki</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Olive oil - few tsps.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Fresh Parsely - a handful finely chopped</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Salt - to taste</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Pepper - to taste</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;"><strong><u><em>For the Spinach sauce -</em></u></strong></span><br />
<strong><em><u><span style="font-family: Trebuchet MS;"></span></u></em></strong><br />
<span style="font-family: Trebuchet MS;">Spinach leaves - 1 cup - finely chopped</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Onion - 1 medium - finely chopped</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Garlic - 2-3 cloves - minced</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;"><strong>Cottage cheese /Paneer - 2 tbsp. - grated</strong></span><br />
<span style="font-family: Trebuchet MS;"><strong></strong></span><br />
<span style="font-family: Trebuchet MS;"><strong>cheddar cheese - 1 tbsp. - grated</strong></span><br />
<span style="font-family: Trebuchet MS;"><strong></strong></span><br />
<span style="font-family: Trebuchet MS;"><strong>Fresh cream - 1 tbsp.</strong></span><br />
<span style="font-family: Trebuchet MS;"><strong></strong></span><br />
<span style="font-family: Trebuchet MS;"><strong>salt - to taste</strong></span><br />
<span style="font-family: Trebuchet MS;"><strong></strong></span><br />
<span style="font-family: Trebuchet MS;"><strong>Pepper - to taste</strong></span><br />
<span style="font-family: Trebuchet MS;"><strong></strong></span><br />
<span style="font-family: Trebuchet MS;"><strong>Sugar - a pinch</strong></span><br />
<span style="font-family: Trebuchet MS;"><strong></strong></span><br />
<span style="font-family: Trebuchet MS;"><strong>Cherry tomatoes for garnish</strong></span><br />
<span style="font-family: Trebuchet MS;"><strong></strong></span><br />
<span style="font-family: Trebuchet MS;"><u><strong>Method :</strong></u></span><br />
<strong><u><span style="font-family: Trebuchet MS;"></span></u></strong><br />
<span style="font-family: Trebuchet MS;">Marinate the fish fillets with olive oil, salt ,pepper and chopped parsley. Keep aside while the sauce is being made.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;"><strong><u>For the sauce:</u></strong></span><br />
<strong><u><span style="font-family: Trebuchet MS;"></span></u></strong><br />
<span style="font-family: Trebuchet MS;">Heat a tsp of olive oil in a pan. Add the minced garlic and chopped onion and sweat it till transluscent. Don't brown it. </span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Next add the chopped spinach and cook covered till the water released from spinach dries up.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Add grated cottage cheese, cheddar cheese, salt, pepper and sugar and give it a good mix.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Add fresh cream, remove from heat and keep aside. </span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;"><strong><u>Preparing the fish:</u></strong></span><br />
<strong><u><span style="font-family: Trebuchet MS;"></span></u></strong><br />
<span style="font-family: Trebuchet MS;">In a thick bottomed pan, brush a little olive oil. Place the fish fillets and cook for 2-3 mins on each side. Don't overcook the fish or it gets a rubbery texture.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Remove from pan and serve along with the spinach sauce. Garnish with cherry tomatoes and freshly chopped parsley.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGKzBPz1GhOKBSCQn9So523xLdNlc7RY7MSkjDBzLMSJp4cuoA3S0dla0arg1grAM2O0Lponkr0OHqx1oJFsOr9pGe1i70RfNEBmbxZ0wlAvEe5VSUxuT8fvnyUFUCvb4MGfmMU3Hy4NM/s1600/grilled+basa+prep.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGKzBPz1GhOKBSCQn9So523xLdNlc7RY7MSkjDBzLMSJp4cuoA3S0dla0arg1grAM2O0Lponkr0OHqx1oJFsOr9pGe1i70RfNEBmbxZ0wlAvEe5VSUxuT8fvnyUFUCvb4MGfmMU3Hy4NM/s1600/grilled+basa+prep.png" height="440" width="640" /></a></div>
<br />
<strong><u><span style="font-family: Trebuchet MS;"></span></u></strong><br />
<strong><u><span style="font-family: Trebuchet MS;"></span></u></strong><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUXeUb5NOz05u63eSzYBgb5nvh_6_64tpREQNPp44aY6UvRoxPjw3wt_ONLggUs32Bkqqg5ikZnknp5Z4kX1lWL0DaSi8v_GCyomlCKycEduV-NJusQlNZHBulyon-asiKEukPcVRDREQ/s1600/grilled+basa+close+up.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUXeUb5NOz05u63eSzYBgb5nvh_6_64tpREQNPp44aY6UvRoxPjw3wt_ONLggUs32Bkqqg5ikZnknp5Z4kX1lWL0DaSi8v_GCyomlCKycEduV-NJusQlNZHBulyon-asiKEukPcVRDREQ/s1600/grilled+basa+close+up.png" height="430" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjefCNU-_-bVTnXuU-YnH4NuCdtrQ-9ctosj4wGcQcMSD-bBrrYJ3UpGF0c95tP-OtYHec5_v86xDaNK5mCpfX6bCiHncQCm-EsBgEv3pVsUpC1s6UiP5V-eX8wIe3NHk9NdqcWKNHyTBM/s1600/Grilled+basa+main.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjefCNU-_-bVTnXuU-YnH4NuCdtrQ-9ctosj4wGcQcMSD-bBrrYJ3UpGF0c95tP-OtYHec5_v86xDaNK5mCpfX6bCiHncQCm-EsBgEv3pVsUpC1s6UiP5V-eX8wIe3NHk9NdqcWKNHyTBM/s1600/Grilled+basa+main.png" height="640" width="564" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "Courier New", Courier, monospace;"><strong><u>Notes:</u></strong></span></div>
<ul style="text-align: left;">
<li><div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Courier New;">I used Basa but any white fish fillet like bhetki would do just fine. Just keep an eye while cooking the fish so that u don't overcook. It takes very little time.</span></div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Courier New;">I kept the sauce chunky in texture but you can puree it into a smooth sauce as per your taste. Just grind the sauce in a handblender and strain.</span></div>
</li>
</ul>
<br /></div>
Architahttp://www.blogger.com/profile/14452236926750390614noreply@blogger.com0tag:blogger.com,1999:blog-5241915117706573823.post-73763009498150049922015-01-31T04:22:00.000-08:002015-01-31T04:22:49.195-08:00Keema Aloo - Minced mutton with potatoes in a rich gravy<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "Trebuchet MS", sans-serif;">All the meat lovers are going to gorge on this recipe. The versatility of this recipe is that it pairs up beautifully with rice as well as breads. Again the use of everyday spices and a winner of a dish.Growing up in a Bengali household it is natural to add some potatoes to our meat dishes. The Sunday Mutton curry is incomplete with the soft potatoes to be mashed along with the rice and balanced with a squirt of lime. But when I posted this dish on a popular foodie group I found a lot of people were not used to the idea of potatoes in a meat dish. I am glad to be sharing this recipe with my readers.</span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4l9fTGtMtv3uElhkedM5eM8jiRxV7qFme5Wm0FXvxIacwvjOzpPYBwNKlt2kVqngfH6VLmgR4Ib6nLxbklcTL_cEqa-p53_wsPrcNbzy5dUG2Yai5pHDRAIwP0nqMr6sDZNaxt0md8kQ/s1600/keema+aloo.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4l9fTGtMtv3uElhkedM5eM8jiRxV7qFme5Wm0FXvxIacwvjOzpPYBwNKlt2kVqngfH6VLmgR4Ib6nLxbklcTL_cEqa-p53_wsPrcNbzy5dUG2Yai5pHDRAIwP0nqMr6sDZNaxt0md8kQ/s1600/keema+aloo.png" height="444" width="640" /></a></div>
<br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong><u>Ingredients:</u></strong></span><br />
<strong><u><span style="font-family: Trebuchet MS;"></span></u></strong><br />
<span style="font-family: Trebuchet MS;">Mutton mince/keema - 500 gms</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Potatoes - 2 medium - cut into small cubes</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Onion paste - 5 tbsp.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Garlic- ginger paste - 2 tbsp.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Tomato puree - 3 tbsp.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Kashmiri red chilii powder - 2 tsp</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Salt - to taste</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">sugar - a pinch</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Mustard oil - 2 tbsp.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Garam masala - 1 tbsp.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;"><strong><em><u>To be dry roasted and grounded to a coarse powder :</u></em></strong> </span><br />
<strong><u><span style="font-family: Trebuchet MS;"></span></u></strong><br />
<span style="font-family: Trebuchet MS;">Coriander seeds/dhania - 1 tbsp.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Cumin/jeera seeds - 1 tbsp.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Dried red chillies - 2-3</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;"><strong><u>Method:</u></strong></span><br />
<strong><u><span style="font-family: Trebuchet MS;"></span></u></strong><br />
<span style="font-family: Trebuchet MS;">In a pressure cooker, add the mustard oil. Once it reaches smoking point reduce the flame and add the onion , ginger garlic paste. Fry on low flame till browned. This will take a while but make sure this paste is very well cooked and there is no pungent smell.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Tip in the mutton mince. Increase the heat and cook the mince till it turns lightly brown in color. Now add the tomato puree, red chilli powder, the coriander-cumin dry roasted powder, salt and sugar. Mix everything well.Add a little warm water and let it cook.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Roast the masala well along with the mince. Add some more warm water and let the masalas cook well. At this point add the cubed potatoes.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Add a cup of warm water, put in the garam masala powder and pressure cook for 1 whistle.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Remove from heat and serve hot topped with some onion rings and a squirt of lime.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYgNWbLvjlM1Nz4he6XWPGcIa67VaCqcFh6XHwDIodZH6OlLNtuFGd9fclkrSXbaJf-r0V6b8uvmmVyXY-sJTfNv1-tNRvkYncHu5NBL29SsadoI5HtAwD_54-vCpjd5mXsCgKqBVks_s/s1600/aloo+keema+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYgNWbLvjlM1Nz4he6XWPGcIa67VaCqcFh6XHwDIodZH6OlLNtuFGd9fclkrSXbaJf-r0V6b8uvmmVyXY-sJTfNv1-tNRvkYncHu5NBL29SsadoI5HtAwD_54-vCpjd5mXsCgKqBVks_s/s1600/aloo+keema+1.jpg" height="422" width="640" /></a></div>
<br /></div>
Architahttp://www.blogger.com/profile/14452236926750390614noreply@blogger.com0tag:blogger.com,1999:blog-5241915117706573823.post-60171783186704743302015-01-25T04:32:00.001-08:002015-02-20T04:24:10.325-08:00Tandoori Chicken - The super easy version<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "Trebuchet MS", sans-serif;">There will be days inyour life when no matter how much you enjoy cooking and say its a therapy for you..the very thought of cooking will give you the jitters. Happens to me many times too often. Nevertheless you still want something yummy, something comforting and take aways are not an option either. What does one do?! Make this super easy version of <strong><em><u>Oven Grilled Tandoori Chicken</u></em></strong>. Ever since I have been on the healthy eating path, tandoori chicken has been my faithful companion. Everytime in doubt, a piece of well grilled succulent juicy chicken makes me happy. And the bong in me just needs a bit of rice and daal along and I am good to go. The only effort in this dish is the marination that can be done even a day ahead. The marinated chicken can be frozen too for upto a week. </span></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxtSEAGzDEkFPmSRBgjHEVdaoUN_22CJzkhTfxoc4IhUoiEGfwFB3wxac51CAFdelxXfNfoF4PbqjuVQ_VyvKmeqYayAs_pNMLvuKTFnJQK0MN7fZ3yaUMeOXoUTM7q7KBRENYplSG7gY/s1600/tandoori+chicken+1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxtSEAGzDEkFPmSRBgjHEVdaoUN_22CJzkhTfxoc4IhUoiEGfwFB3wxac51CAFdelxXfNfoF4PbqjuVQ_VyvKmeqYayAs_pNMLvuKTFnJQK0MN7fZ3yaUMeOXoUTM7q7KBRENYplSG7gY/s1600/tandoori+chicken+1.png" height="462" width="640" /></a></div>
<br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong><u>Ingredients:</u></strong></span><br />
<strong><u><span style="font-family: Trebuchet MS;"></span></u></strong><br />
<span style="font-family: Trebuchet MS;">Chicken drumsticks - 8-10 pieces</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Hung curd - 2 tbsp.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Lime juice - 1 tbsp.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Salt - to taste</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Ginger - garlic paste - 1 tbsp</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Kashmiri red chilli powder - 1 tbsp.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Garam masala powder - 1 tbsp.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Gram flour/Besan - 1 tsp</span><br />
<br />
<span style="font-family: Trebuchet MS;">Mustard oil - 1 tbsp.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Butter/oil - for basting</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;"><strong><u>Method:</u></strong></span><br />
<span style="font-family: Trebuchet MS;"> Wash and dry the chicken drumsticks. Make small gashes all over. Marinate with salt and lime juice and keep aside for 15 mins. </span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">In a bowl, mix together the curd, ginger-garlic paste,kashmiri red chili powder,garam masala powder, gram flour and mustard oil.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Add the chicken pieces and coat each of the piece well with the marinade. Cover the bowl with a cling film and keep in the refrigerator for atleast 2 hours or more.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Line a baking tray with foil paper. Place the chicken pieces and grill in a preheated oven at 250 degree centigrade.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Serve on a bed of fresh lettuce and a side of mint chutney and onion rings.</span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFx51WTyTNvY4-kLu_GMt90-UTHWlxfL3sETMDyoDpka5ExUCfVLG6t0krHmwSLxT5AplQnK2-EMFa-oyoHlc676Ktqsw1BUV-fsiV8RDw3G0iN3cQx7Mea1liLALQEOxzsz1hFf1wZ_4/s1600/tandoori+chicken.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFx51WTyTNvY4-kLu_GMt90-UTHWlxfL3sETMDyoDpka5ExUCfVLG6t0krHmwSLxT5AplQnK2-EMFa-oyoHlc676Ktqsw1BUV-fsiV8RDw3G0iN3cQx7Mea1liLALQEOxzsz1hFf1wZ_4/s1600/tandoori+chicken.png" height="640" width="422" /></a></div>
<br /></div>
Architahttp://www.blogger.com/profile/14452236926750390614noreply@blogger.com0tag:blogger.com,1999:blog-5241915117706573823.post-69858338207682898762015-01-22T06:24:00.001-08:002015-01-25T04:22:41.823-08:00Sausage Rolls - Perfect for winter evenings<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "Trebuchet MS", sans-serif;">I love winter afternoons. They are perfect to do some baking..perfect to dole out some goodies from my kitchen...perfect to show my loved ones that I love them! The aroma of baking fresh bread at home just adds to the pleasure. So today I made this very easy <strong><em><u>Sausage Rolls </u></em></strong>just perfect to go with your evening cuppa. </span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXPZnP1O2olEH1cfN0OMiqMs7HcIJE4t7u5D665IP2Etzqfu-zwrsVz8SNYpze9krGLsQF8vH2nzmpLmV82J4rfaOoE6Zk_7s-zuPJKRFaRlTem-A8SgC2PYGBnDoqNBjGloNJVDdHork/s1600/sausage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXPZnP1O2olEH1cfN0OMiqMs7HcIJE4t7u5D665IP2Etzqfu-zwrsVz8SNYpze9krGLsQF8vH2nzmpLmV82J4rfaOoE6Zk_7s-zuPJKRFaRlTem-A8SgC2PYGBnDoqNBjGloNJVDdHork/s1600/sausage.jpg" height="640" width="596" /></a></div>
<br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong><u>Ingredients:</u></strong></span><br />
<strong><u><span style="font-family: Trebuchet MS;"></span></u></strong><br />
<span style="font-family: Trebuchet MS;">Flour / Maida - 1 1/2 cup + a little more to adjust the dough</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Instant yeast - 1 pack - approx. 7 gms</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Salt - 1 tsp</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Sugar - 1 tsp</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Milk - half cup</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Olive oil - 2 tsp</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;"><strong><em><u>For the filling:</u></em></strong></span><br />
<strong><em><u><span style="font-family: Trebuchet MS;"></span></u></em></strong><br />
<span style="font-family: Trebuchet MS;">Chicken sausages - 12 nos</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Readymade pasta sauce - few tbsps.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Grated parmesan cheese - approx. 2 tbsp.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;"><strong><u>Method:</u></strong></span><br />
<strong><u><span style="font-family: Trebuchet MS;"></span></u></strong><br />
<span style="font-family: Trebuchet MS;"><strong><em><u>Making the dough.</u></em></strong> </span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">In a bowl add the flour ,instant yeast , salt and sugar. Add the milk gently and bind into a dough. Add the olive oil and knead the dough on a floured surface for atleast 10-12 mins till its soft, smooth and springy.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Place the dough in an oiled bowl, cover with cling film and keep in a warm place. I usually place it inside the microwave.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Let the dough rise for an hour. It will become double the size. take it out on a floured surface and knock down the dough gently.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Now make 12 small sized balls from the dough. Roll out each into small rounds - like puris but not very thin.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Apply some pasta sauce, place a cocktail sausage and sprinkle some grated parmesan cheese. Fold the two sides into the centre in the shape of a roll.</span><br />
<span style="font-family: Trebuchet MS;">Follow the same process to make all the rolls.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Place each of the rolls in an oiled baking tray. You could also line the tray with some foil paper. Cover with a cling and let them rise again for 20 mins. Brush the rolls with some lightly beaten eggs.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Bake in a preheated oven for 20 mins at 180 degree centigrade.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Serve hot staright out of the oven . It even stores well for upto 2 days.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPB4bwFmtI1QQ2IT0UwfcnqLkMnvOvAOtA3yWZPlSFeD5xOa8XM34Qs0Y2WrvtvHBynDdvBWWEs2RkYS5l9u8iOjT-ps64LyaH81C_y8l3Fo3TUL5aH5oAlcBdXpa5gQKqhxaDlNdZivk/s1600/sausagerolls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPB4bwFmtI1QQ2IT0UwfcnqLkMnvOvAOtA3yWZPlSFeD5xOa8XM34Qs0Y2WrvtvHBynDdvBWWEs2RkYS5l9u8iOjT-ps64LyaH81C_y8l3Fo3TUL5aH5oAlcBdXpa5gQKqhxaDlNdZivk/s1600/sausagerolls.jpg" height="558" width="640" /></a></div>
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">I had made a few dozens of these sausage rolls for KFB's maiden Bake sale and they were my bestsellers! Extremely easy to make and lovely to eat..what more does one want from life.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<strong><u></u></strong> </div>
<div class="separator" style="clear: both; text-align: center;">
<strong><u></u></strong> </div>
<div class="separator" style="clear: both; text-align: center;">
<strong><u></u></strong> </div>
<strong><u></u></strong><br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
</div>
Architahttp://www.blogger.com/profile/14452236926750390614noreply@blogger.com2tag:blogger.com,1999:blog-5241915117706573823.post-65798160314071311632015-01-15T05:16:00.000-08:002015-01-15T05:16:20.022-08:00Mushroom Tomato Quiche - Rustic and Hearty<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "Trebuchet MS", sans-serif;">Having lived in Delhi for many years I miss a proper winter in Kolkata. The cold mornings making it impossible to get out of bed..still dragging oneself out to attend a class while in college or reporting at work later..those are my fondest memories of Delhi winters. Ofcourse there was the food...tucking into creamy sarson saag with crispy makki roti at a neighbourhood dhaba, those were the days. Endless cups of coffee and a hot water bag to keep me warm was what winter was all about.</span><br />
<span style="font-family: Trebuchet MS;">Here in Kolkata I miss all that. The weather has just got a bit nippy here and everyday I pray that let it get a little more colder here. Winter also means whipping up hearty rustic dishes in my kitchen using freshest of winter produce. Been wanting to make a quiche for sometime and today seemed the perfect opportunity. Kept it simple and baked a delicious <strong><em><u>Mushroom Tomato Quiche </u></em></strong>and indulgently topped it up with some grated parmesan.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN8__Am8wIAeis2gGek4qsbGU8KEXrNWlrVkq4Jh5NoDL_bPOFUnUSh5XY_hL83UtnEa5TFP3InBgV0CmhDOAQo7ocq30WXV69QEqOPUfbtWUMNIJj5j8sVrntUBlKEiAhREEO3NFcTZs/s1600/quiche+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN8__Am8wIAeis2gGek4qsbGU8KEXrNWlrVkq4Jh5NoDL_bPOFUnUSh5XY_hL83UtnEa5TFP3InBgV0CmhDOAQo7ocq30WXV69QEqOPUfbtWUMNIJj5j8sVrntUBlKEiAhREEO3NFcTZs/s1600/quiche+2.jpg" height="640" width="490" /></a></div>
<br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong><u>Ingredients:</u></strong></span><br />
<strong><u><span style="font-family: Trebuchet MS;"></span></u></strong><br />
<strong><u><span style="font-family: Trebuchet MS;"><em>For the pastry dough:</em></span></u></strong><br />
<strong><em><u><span style="font-family: Trebuchet MS;"></span></u></em></strong><br />
<span style="font-family: Trebuchet MS;">Flour - 1 cup</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Butter - 50 gms - chilled</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Egg - 1 lightly beaten</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Salt - 1 tsp</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;"><strong><em><u>For the filling:</u></em></strong></span><br />
<strong><em><u><span style="font-family: Trebuchet MS;"></span></u></em></strong><br />
<span style="font-family: Trebuchet MS;">Mushroom - 1 cup - thinly sliced</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Onion - 1 medium - finely chopped</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Garlic - 2-3 pods - crushed</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Cherry tomatoes - a few - halved</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Egg - 2 -lightly beaten</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Cream - 1 cup - I used Amul</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Salt - to taste</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Pepper - to taste</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Olive oil - 1 tsp</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Oregano - 1 tbsp.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Chilli flakes - half a tsp</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Grated Parmesan cheese - a handful</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;"><strong><u>Method:</u></strong></span><br />
<strong><u><span style="font-family: Trebuchet MS;"></span></u></strong><br />
<span style="font-family: Trebuchet MS;"><strong><em><u>The pastry dough:</u></em></strong></span><br />
<strong><em><u><span style="font-family: Trebuchet MS;"></span></u></em></strong><br />
<span style="font-family: Trebuchet MS;">Mix the flour, salt and the chilled cubes of butter with a fork or using your fingers until mixed well and resembles breadcrumbs. Now put in the beaten egg and make into a soft dough.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Wrap the dough with a cling wrap and refrigerate for 20 mins.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;"><strong><em><u>Making the pie crust:</u></em></strong></span><br />
<strong><em><u><span style="font-family: Trebuchet MS;"></span></u></em></strong><br />
<span style="font-family: Trebuchet MS;">Roll the dough on a well floured board into a circle,rolling from the centre to the edge,turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half,place in a pie pan and unfold to fit the pan.</span><br />
<span style="font-family: Trebuchet MS;">Pierce the covered pie pan with a fork to avoid the pie crust from flaking up while blind baking.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Bake the crust in a preheated oven at 180 degree centigrade for 10 to 15 mins till lightly golden in colour.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;"><strong><em><u>Making the filling:</u></em></strong></span><br />
<strong><em><u><span style="font-family: Trebuchet MS;"></span></u></em></strong><br />
<span style="font-family: Trebuchet MS;">In a pan heat the olive oil. Add the crushed garlic and sautee till light brown. Add the onion and let it sweat for 5 mins. Add the chopped mushrooms and cook till done. It will realease a lot of water...cook till that evaporates. Season with salt, pepper, oregano and chilli flakes.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Remove from heat and let this mixture cool down.</span><br />
<span style="font-family: Trebuchet MS;">In a bowl add together the eggs and the cream. Season with salt and pepper and mix together with the mushroom mixture.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Pour this mixture into the half- baked pie crust. Top with cherry tomatoes and a generous sprinkling of grated parmesan.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Bake in a preheated oven at 180 degree centigrade for 20- 25 mins.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Serve hot.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgBM6V8NAcApuA_7vADqtVaQ5DIpsgwv6ZM5Yugix__qT9nDnj9y26zEHrluQPvFBNCX0ffZMpSVpu2nucq8utlB4qElfCIoq03XRyz8-5NbapFtliCzXYwfiQ88lBFFEQmOBgU7xpryU/s1600/quiche.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgBM6V8NAcApuA_7vADqtVaQ5DIpsgwv6ZM5Yugix__qT9nDnj9y26zEHrluQPvFBNCX0ffZMpSVpu2nucq8utlB4qElfCIoq03XRyz8-5NbapFtliCzXYwfiQ88lBFFEQmOBgU7xpryU/s1600/quiche.jpg" height="496" width="640" /></a></div>
<br />
<span style="font-family: Trebuchet MS;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSfjpXpuDcIrOUvc2zmNqZESFCX2WMLlN8_MnTyHCSiwqgwRnmvNPxrhd0l3rQhdjw3r7UfWAvSkmt6NQqvDDLj5MzE10kloDrSx_K_kOzfcBuKomZR0PkMyq1TBPj3Z_Lcd0d86iVTsw/s1600/quiche+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSfjpXpuDcIrOUvc2zmNqZESFCX2WMLlN8_MnTyHCSiwqgwRnmvNPxrhd0l3rQhdjw3r7UfWAvSkmt6NQqvDDLj5MzE10kloDrSx_K_kOzfcBuKomZR0PkMyq1TBPj3Z_Lcd0d86iVTsw/s1600/quiche+1.jpg" height="422" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<span style="font-family: Trebuchet MS;"></span><br />
<br />
<strong><u><span style="font-family: Trebuchet MS;"></span></u></strong><br />
<br />
<span style="font-family: Trebuchet MS;"></span><br />
<br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<br />
<strong><u><span style="font-family: Trebuchet MS;"></span></u></strong><br />
<span style="font-family: Trebuchet MS;"></span> </div>
Architahttp://www.blogger.com/profile/14452236926750390614noreply@blogger.com1tag:blogger.com,1999:blog-5241915117706573823.post-6094107958914838572014-12-21T07:57:00.000-08:002014-12-21T07:57:08.463-08:00A Balinese Lunch at The Orient and meeting some lovely people.<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "Trebuchet MS", sans-serif;">The Orient tucked away in the ground floor of City Centre NewTown may seem to you as another Chinese watering hole but it has much more to offer. I myself being a frequent visitor of the mall had not ventured beyond take aways. But not anymore! The other day <a href="https://www.facebook.com/kolkatafoodbloggers" target="_blank">KFB</a> was invited to sample their fare over a Balinese lunch along with some lovely people from the Ambuja Neotia group. I was joined in by my fellow bloggers Antara of <a href="http://antypasti.com/" target="_blank">Antipasti</a> and Pritha of <a href="http://prithachak.blogspot.in/" target="_blank">Guilt Free</a> - both being big fans of South east Asian cuisines. I am, to be honest not to adventurous when it comes to SE Asian cuisines but I went with an open mind. With non stop servings of Jasmine Tea we tasted a flavourful - not over powering-Balinese meal. My fellow bloggers tell me that originally Indonesian cuisine is very robust and spicy but I presume that was underplayed at the Orient keeping in mind the local tastebuds.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK7jOhD5KFOc0xtLIbStxsdV45kF88eLJzLjBbnRjmhg6402nlVtVCBinI0KR5joet-RwACtF385UmggQqOG-VDDncomdThTgQKCDqgFqI5NcnjCFWKPsT0LpO20JHhjUi-9yaVSnZCQc/s1600/jasmine+tea.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK7jOhD5KFOc0xtLIbStxsdV45kF88eLJzLjBbnRjmhg6402nlVtVCBinI0KR5joet-RwACtF385UmggQqOG-VDDncomdThTgQKCDqgFqI5NcnjCFWKPsT0LpO20JHhjUi-9yaVSnZCQc/s1600/jasmine+tea.jpg" height="640" width="388" /></a></div>
<br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">We started off with a flavourful,mild spicy Soto Ayam - Java's popular chicken and glass noodle broth that could be made spicier by adding some sambal sauce. I stuck with what was being served and quite enjoyed it.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUthBZCLm92UNXVMpDG4vNLuSjgsD64juLd-GB_F3rMIMnYsUtUgJV0sYtyf51DSMrIapK9g25lxuuRom_oQchgI-PnJVhDBNkm8SBD1-JbsM92rPE7mqWFH0mso8UdwckpZm3jkG_MI4/s1600/soto+ayam.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUthBZCLm92UNXVMpDG4vNLuSjgsD64juLd-GB_F3rMIMnYsUtUgJV0sYtyf51DSMrIapK9g25lxuuRom_oQchgI-PnJVhDBNkm8SBD1-JbsM92rPE7mqWFH0mso8UdwckpZm3jkG_MI4/s1600/soto+ayam.png" height="422" width="640" /></a></div>
<br />
<span style="font-family: Trebuchet MS;">For entrée there was Lumpia Sayur - Fried spring roll stuffed with vegetables and tofu - served with some dips. The filling was subtle with an aftertaste of black pepper. The Sate Udang Besar, Bumbu Rujak - Skewers of king prawns with a spicy west java sauce was something I liked a lot. The prawns were cooked well and went well with the sauce. To be honest by now I was pretty much full and requested the chef to cut down on few of the items that was a part of the original menu.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxobaxLSnMpX8KQFKIdq1FMxpRGJWVf0PdcTnklgIeA9-U_GgPLbtbCnD9DYuFvhn3y6Z0lO9ZPf5VNs1Pn6txdgZ7NwsaP-CZrzjAM9R-EzKQlZFRnR4l_FkSbSJe5Z6nAAzwUkfhtbo/s1600/sate+udang+besar.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxobaxLSnMpX8KQFKIdq1FMxpRGJWVf0PdcTnklgIeA9-U_GgPLbtbCnD9DYuFvhn3y6Z0lO9ZPf5VNs1Pn6txdgZ7NwsaP-CZrzjAM9R-EzKQlZFRnR4l_FkSbSJe5Z6nAAzwUkfhtbo/s1600/sate+udang+besar.png" height="482" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sate Udang Besar</td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio077YV_gLMhNt3QE4YeKzpeqtN6O7JgBuq9x3jwxG6LUmXkTSjHBLhCpFpr0w7KFg-vylfBOxVy_KeV_Z7hDt15gocyqyoXtOvVwpvnFRh24vZOsgkCN984Hzv196uZmAyOfvTqQFkR8/s1600/lumpia+sayur.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio077YV_gLMhNt3QE4YeKzpeqtN6O7JgBuq9x3jwxG6LUmXkTSjHBLhCpFpr0w7KFg-vylfBOxVy_KeV_Z7hDt15gocyqyoXtOvVwpvnFRh24vZOsgkCN984Hzv196uZmAyOfvTqQFkR8/s1600/lumpia+sayur.png" height="482" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lumpia Sayur</td></tr>
</tbody></table>
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Nasi Goreng - Stir fried rice with shrimps,sate,chicken and pickles,topped with fried egg and a prawn cracker was Chef's choice of main course. I am totally a rice person so was very happy to see a loaded plate and especially that perfectly fried egg had me at it. It is definitely the most popular dish when it comes to Indonesian cusine and as google tells me it literally translates to "fried rice". The flavours were reminiscene of the quintessential oriental fried rice to me and I would have liked it a bit more spicier. There was Ayam pelalah - Shredded chicken,tomato chilli sambal served as an accompaniment.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvn1x_IXem8UPjAJqjgWx6-TPahpBlWOOOXz-yKHUEmsJEZbSyDzwn_1gMP4jQY3ydk6b6Af-LDg3duq1-w8krgs9V12inUWHdj08RGYkP6CyNFsAXSR6y3fj3b2qcbVxL0OgYKzbs9Oo/s1600/nasi+goreng.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvn1x_IXem8UPjAJqjgWx6-TPahpBlWOOOXz-yKHUEmsJEZbSyDzwn_1gMP4jQY3ydk6b6Af-LDg3duq1-w8krgs9V12inUWHdj08RGYkP6CyNFsAXSR6y3fj3b2qcbVxL0OgYKzbs9Oo/s1600/nasi+goreng.png" height="456" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nasi Goreng</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUpxulIC4NXcnJyvA0BPWo_gB0zm8Gh1-aZY0Kdt47bpo7kRgZwa3wYTvM2JpHwQj1MQhfbZeBHNzHOPNTGkdA4xwvObGkwqGAjeW5u_CM8bFihhwvjlBwmmRm_siI9kDPI1_JwN03L08/s1600/ayam+pelalah.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUpxulIC4NXcnJyvA0BPWo_gB0zm8Gh1-aZY0Kdt47bpo7kRgZwa3wYTvM2JpHwQj1MQhfbZeBHNzHOPNTGkdA4xwvObGkwqGAjeW5u_CM8bFihhwvjlBwmmRm_siI9kDPI1_JwN03L08/s1600/ayam+pelalah.png" height="640" width="576" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ayam pelalah</td></tr>
</tbody></table>
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">The star of the afternoon would how ever have to be the Balinese Chocolate Cake with white chocolate and rum ganache served with wasabi icecream. Must admit the icecream did have that kick in taste from the wasabi flavour used and the chocolate cake was one of the best I have had in a while. And this coming from an absolultely non chocolate person like me!</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidBHygtlAHZFSIQkplOuBusF5EXEmMmREqvwNmQUX5IB1_kwSIVG9PbRbhMww1xnWiEIayynYrFy81btJ9id9W8g6qscPZ-NN_kSb0OT1lG5RiG1GsUfvhKUrF5u2b3KGBRqhgyBcuUwA/s1600/brownie.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidBHygtlAHZFSIQkplOuBusF5EXEmMmREqvwNmQUX5IB1_kwSIVG9PbRbhMww1xnWiEIayynYrFy81btJ9id9W8g6qscPZ-NN_kSb0OT1lG5RiG1GsUfvhKUrF5u2b3KGBRqhgyBcuUwA/s1600/brownie.png" height="496" width="640" /></a></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3vQP4-JdzZBpmrTs-fjb4xIhRkdVjfyPeYW5n_qiVUSRdh9AhaKSLwb2sCs9Eg1UuzfHuuoXRngQK-S7hukwMcvyruxcwEZaYmD_9hxshGu9B1UtP5fl-lRBE_CuxeaD7MTltdPHbxkE/s1600/wasabi+icecream.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3vQP4-JdzZBpmrTs-fjb4xIhRkdVjfyPeYW5n_qiVUSRdh9AhaKSLwb2sCs9Eg1UuzfHuuoXRngQK-S7hukwMcvyruxcwEZaYmD_9hxshGu9B1UtP5fl-lRBE_CuxeaD7MTltdPHbxkE/s1600/wasabi+icecream.png" height="324" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wasabi icecream with chocolate cake</td></tr>
</tbody></table>
<br />
<span style="font-family: Trebuchet MS;">As we know, Indonesian cuisine is diverse and vibrant and has a lot of ethnic influences, so it is commendable on the part of Chef Ghanshyam - the executive Chef at the Orient to be able to design and execute an menu that would also be appealing to the local palate. The Orient hosts frequent food festivals from around the SE Asian countries as Tanmoy Roy - Corporate F&B Manager, Operations from Ambuja Neotia tells us. They also have this brilliant concept of oriental martinis that is a part of their happy hours. So there, now you know where to go for your martini fix!</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">They also have some vegetarian options in their menu like the Tempe Manis - Crisp soya bean curd,green bean,kaffir lime,lemon grass and palm sugar and Sayur Lodeh - Sweet potato, baby corn and baby egg plant cooked in mild curry sauce.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">So there ended my tryst with Indonesian food and a good one I would say. I was lovely meeting everyone from the Ambuja Neotia group present that afternoon and thanks a ton for the goody bag- that ofcourse went to my 7 yr old!</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIfBi3UQ8lEjAorXZsRTrfcKjK5G5oa_T0fVJfC8yHfFBOeq_2URyup6iCW67botonalMHs4l8mzlX0PMFd4i4HA4aZwPK1vih9M5HtgvjmHBPNJ1cfe2-Dc3eJiNEYFpSV3Ny7FjZ5tI/s1600/goody+bag.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIfBi3UQ8lEjAorXZsRTrfcKjK5G5oa_T0fVJfC8yHfFBOeq_2URyup6iCW67botonalMHs4l8mzlX0PMFd4i4HA4aZwPK1vih9M5HtgvjmHBPNJ1cfe2-Dc3eJiNEYFpSV3Ny7FjZ5tI/s1600/goody+bag.png" height="602" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hand made chocolates as a parting gift!</td></tr>
</tbody></table>
<br />
<span style="font-family: Trebuchet MS;"></span> </div>
Architahttp://www.blogger.com/profile/14452236926750390614noreply@blogger.com1tag:blogger.com,1999:blog-5241915117706573823.post-89747350284955452182014-12-20T23:42:00.004-08:002014-12-20T23:42:30.328-08:00The Italian Fare at Swissotel, Kolkata<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "Trebuchet MS", sans-serif;">"Its the Italian Menu launch" - said Enakshi over the phone and I jumped at the idea. I can get quite restrictive when it comes to trying out new cuisines but not Italian. There is so much beyond pizza and pasta and I would not leave the opportunity to enjoy the hearty Italian dishes sitting right here in my city. Swissotel, Kolkata has always been the pioneers in giving the city of joy a taste of varied cuisines - be it the Penang or the Kenyan and more recently the Turkish Food fare that they presented was talked about very highly. It is a hotel that caters extensively to the expat community and hence it keeps in mind the diverse taste buds! </span><br />
<span style="font-family: Trebuchet MS;">The Italian menu has been specially curated and executed by Executive Chef Pranay under the supervision of the ever cheerful Mr. Saxer , GM, Swissotel. Arundhuti of <a href="http://www.mysaffronkitchen.com/" target="_blank">My Saffron Kitchen</a> and myself headed off to Café Swiss @ the Swissotel to experience an evening of great food. Now Italian cuisine is varied with each of the provinces proudly presenting something very indigenous to the region. Chef Pranay has painstakingly tried to include a little something from across the provinces. You have the quinesential pizzatini as you also have some exotic hand crafted ravioli served with burnt butter. If hearty Italian staples is your thing then the buffet every Thursday night is where you should head. Some of the dishes like the Eggplant Parmigiano and the Agnello Con polenta - braised lamb shanks literally falling off the bone that we sampled that evening is now a part of the regular menu at Café Swiss. All I would say is food is something personal and sacred and I would not like to dissect each dish here! All I will do is leave you with some pictures that would surely make you drool and head out to Café Swiss for your Italian fix right here in your city! </span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWQ_XxQkSmr80ns2J9eIG5iRl-9D8ftmpG0uo3_mjjTDDovlqKi080tE3NzWk-8ph2yQ6m-9eOF6lpXE6v6yTe7fjXruZo2UkY4o0y15h64FWl-JwNxCVMTcdCyOXYzXSG6VzCYA97XRo/s1600/bellini.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWQ_XxQkSmr80ns2J9eIG5iRl-9D8ftmpG0uo3_mjjTDDovlqKi080tE3NzWk-8ph2yQ6m-9eOF6lpXE6v6yTe7fjXruZo2UkY4o0y15h64FWl-JwNxCVMTcdCyOXYzXSG6VzCYA97XRo/s1600/bellini.png" height="320" width="162" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bellini - a cocktail of sparkling wine and pach puree - perfect to kickstart the evening<br />
</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ3TSBkl8yglfcrqJNLoz6YuKqoLDWDmYakd6eVULmgsI-SJ3K2g_sYH6qVxhqzxX7RYYrwbJH1NXSOeXJMIERLvfsNvpxzyOiiY8tmd22nRpstZun4odkAXOuH26N-NVkYGHm8OuvNoU/s1600/DSC_0232.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ3TSBkl8yglfcrqJNLoz6YuKqoLDWDmYakd6eVULmgsI-SJ3K2g_sYH6qVxhqzxX7RYYrwbJH1NXSOeXJMIERLvfsNvpxzyOiiY8tmd22nRpstZun4odkAXOuH26N-NVkYGHm8OuvNoU/s1600/DSC_0232.jpg" height="640" width="496" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Parma ham with melon - antipasti</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbtmGY5zILMjFn7Fj1i47Yel4taZHN8bUNGXAG7RlXKBjC6XBBbR2NamsuYb3V-DPvE7evAmM0NzcMhyphenhyphenRJnFzxteJ-enFBHQz4V4vLrRxhu_odD5onVARFBUPQjnP5my2WOXBtS19whiI/s1600/cap%5Brese.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbtmGY5zILMjFn7Fj1i47Yel4taZHN8bUNGXAG7RlXKBjC6XBBbR2NamsuYb3V-DPvE7evAmM0NzcMhyphenhyphenRJnFzxteJ-enFBHQz4V4vLrRxhu_odD5onVARFBUPQjnP5my2WOXBtS19whiI/s1600/cap%5Brese.png" height="640" width="410" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">caprese</td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01gtupwXtQaYkf99urYg_l1CxJ0VTgHp4fo9f1iX7IwJnl8MQGXoicd0qqIAX6YDYFVS6SzvNuHL660QLDd-T3cDU6N7E0lYHBj-VVCLVZqeNXevz6D1cheQ5joQ0Dn-YNy9hAqKfC6I/s1600/dips.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01gtupwXtQaYkf99urYg_l1CxJ0VTgHp4fo9f1iX7IwJnl8MQGXoicd0qqIAX6YDYFVS6SzvNuHL660QLDd-T3cDU6N7E0lYHBj-VVCLVZqeNXevz6D1cheQ5joQ0Dn-YNy9hAqKfC6I/s1600/dips.png" height="640" width="568" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dips - basil pesto and sundried tomatoes</td></tr>
</tbody></table>
<span style="font-family: Trebuchet MS;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXfy_2BS0RXtOHzH-JbULk33fH2NefPMbUECrrd1w9Z-DylOJzoeWPlqDMITr_ACZxpZG_GQ4A_sx_mKnYMGloYAwtkulz0N42kKnn3XnxvObmW1hri9GNqbsvZkbtm2O0DtD_cIt3Ahk/s1600/untitled.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXfy_2BS0RXtOHzH-JbULk33fH2NefPMbUECrrd1w9Z-DylOJzoeWPlqDMITr_ACZxpZG_GQ4A_sx_mKnYMGloYAwtkulz0N42kKnn3XnxvObmW1hri9GNqbsvZkbtm2O0DtD_cIt3Ahk/s1600/untitled.png" height="640" width="290" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A varied selection of antipasti</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzh893dgT2_n5CKzK2DxCfQfptN76rSkcGzQdoaFHxpMGCRiq4bBqtZKm33PLMi2daluXPs5eFSkPAalhI3GWPIvDyNQRCJ6XoDXbfTH5FHerRAWmzYi8XtXgndm5yOV4gDMaaALEGfw0/s1600/pizza+station.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzh893dgT2_n5CKzK2DxCfQfptN76rSkcGzQdoaFHxpMGCRiq4bBqtZKm33PLMi2daluXPs5eFSkPAalhI3GWPIvDyNQRCJ6XoDXbfTH5FHerRAWmzYi8XtXgndm5yOV4gDMaaALEGfw0/s1600/pizza+station.png" height="640" width="614" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Make your own pizza!</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqFn0es8kpsozje6Yx7VhkNU-ddB5dT2_R_TXOly0AJOK8rAuo89BQtzbkn-jJsOO8d6lyUv6novisi44ZngMwh1cHMwFYHbxquLC0mNujERK4wMdTlWQM-s88c6eL3rr7GxOmaZHejxY/s1600/fritto+misto.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqFn0es8kpsozje6Yx7VhkNU-ddB5dT2_R_TXOly0AJOK8rAuo89BQtzbkn-jJsOO8d6lyUv6novisi44ZngMwh1cHMwFYHbxquLC0mNujERK4wMdTlWQM-s88c6eL3rr7GxOmaZHejxY/s1600/fritto+misto.png" height="640" width="580" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prawn Frito Misto - crunchy yum</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVr0x7jCz3UIaAaAEEkv9XlHCrTse9xL171515B-4e3aDXF6jGviqhtKzU3uSYBm29jq3QFNl_veMRnPao0OYDYzPn1gwTht9eIZe4ahsRoFh6RKnhe2iNydwOS-svMRuJs4j6XoGn_rE/s1600/pizzatini.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVr0x7jCz3UIaAaAEEkv9XlHCrTse9xL171515B-4e3aDXF6jGviqhtKzU3uSYBm29jq3QFNl_veMRnPao0OYDYzPn1gwTht9eIZe4ahsRoFh6RKnhe2iNydwOS-svMRuJs4j6XoGn_rE/s1600/pizzatini.png" height="640" width="462" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">pizzatini</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjJ4ge1kw-Fz4prfa4_DkU9myjvECG56wZ2B-kXrlib2oQOXrCa1yzHGtF85-cVm0sad-4X7lnqk6KuUCWqZBE8l2id69QOrhdPfwdGeQ9zgX6nNO2wHFA_lg4HaIn_FPnc0NVUkZQ7Gs/s1600/mushroom.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjJ4ge1kw-Fz4prfa4_DkU9myjvECG56wZ2B-kXrlib2oQOXrCa1yzHGtF85-cVm0sad-4X7lnqk6KuUCWqZBE8l2id69QOrhdPfwdGeQ9zgX6nNO2wHFA_lg4HaIn_FPnc0NVUkZQ7Gs/s1600/mushroom.png" height="328" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mushroom with provolone - a part of Hot antipasti selection</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIArXjQUfd9YStjjJfRwcF9DXnrBWWsXAIX9_u_0G6ODPB3emwoNZjt1un1qok571dZdOs8rQIHnhXMNlcRZf2pwxR2ezBUViNQpPHdPbRX1a2SOAcsCFlRFo9qzV2fGLroKAitsLPOsg/s1600/aubergine.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIArXjQUfd9YStjjJfRwcF9DXnrBWWsXAIX9_u_0G6ODPB3emwoNZjt1un1qok571dZdOs8rQIHnhXMNlcRZf2pwxR2ezBUViNQpPHdPbRX1a2SOAcsCFlRFo9qzV2fGLroKAitsLPOsg/s1600/aubergine.png" height="422" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eggplant Parmigiana</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkWuH_AC7bT04vMKbSUvwjWlMGmbeyyuUnpySBsuEYe-6ghZ1_fVurSDpwOp7MMGhLDbnNRWEhq4WVnoIxNi63RHzlaRB3gRsWaAEZ4Q3qHU1qTyfjYjmGA1SBzb2nEiB7sTDk1bmbbzM/s1600/microgreens.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkWuH_AC7bT04vMKbSUvwjWlMGmbeyyuUnpySBsuEYe-6ghZ1_fVurSDpwOp7MMGhLDbnNRWEhq4WVnoIxNi63RHzlaRB3gRsWaAEZ4Q3qHU1qTyfjYjmGA1SBzb2nEiB7sTDk1bmbbzM/s1600/microgreens.png" height="568" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Introducing Micro greens - the trend of the moment</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN9B0gF8hSViMX_qrHfGMxbK_pfsKa6gkvtERIbSkLEbD3VCifM1MwwUzYx6T051hN470rXibcO16m6wtDi6ZRBSCJmFe901ENhFAulsqcChy-YYSf_9thQ3LAJOSOp_llb_mcmIn45vo/s1600/lemon+sorbet.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN9B0gF8hSViMX_qrHfGMxbK_pfsKa6gkvtERIbSkLEbD3VCifM1MwwUzYx6T051hN470rXibcO16m6wtDi6ZRBSCJmFe901ENhFAulsqcChy-YYSf_9thQ3LAJOSOp_llb_mcmIn45vo/s1600/lemon+sorbet.png" height="640" width="466" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The mmost amazing Lemon sorbet - a palate cleanser in between the courses!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkk7m7LU-lnRmbcLvkjMKesD6WVyv3Jg_bKqnBOOkXwJSicXlOQzNb96x9FctqlT2xTJYQ1fkCHlc24F7XNaHeyO0HvJhfIdVnslDizppmB4tl7-OCY30hjsd-7q9UGXP-tBJr0b2u6tE/s1600/focaccia.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkk7m7LU-lnRmbcLvkjMKesD6WVyv3Jg_bKqnBOOkXwJSicXlOQzNb96x9FctqlT2xTJYQ1fkCHlc24F7XNaHeyO0HvJhfIdVnslDizppmB4tl7-OCY30hjsd-7q9UGXP-tBJr0b2u6tE/s1600/focaccia.png" height="640" width="574" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Herbed Focacia<br />
</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp-tJKHMOqRZDkDIBI6MyM295LHixzZaxeQuHwSMu612IcqkII-LU2YzUtAKRiXVEt5C-MO1isItzJ53ZC-z5UYLNHLZGz-pKvetKrfmgIcStFaLHdoGe0rgSLrhNnfJd5anZijAH6_8w/s1600/bread+2.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp-tJKHMOqRZDkDIBI6MyM295LHixzZaxeQuHwSMu612IcqkII-LU2YzUtAKRiXVEt5C-MO1isItzJ53ZC-z5UYLNHLZGz-pKvetKrfmgIcStFaLHdoGe0rgSLrhNnfJd5anZijAH6_8w/s1600/bread+2.png" height="640" width="552" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Breads<br />
<br />
</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRlh6-RpNPLIoGc9SkwkVAb9vtrdCBOK7-CC1ieugW0vocpN6nb9mGP6RPIFUmJRggcRcLM9Abs5QDhly4q81-ReqnLm3_n0DJh8KKSKw5d04LdnoYQA3EWi_r4jH3irTZKroZFsxRp30/s1600/fish.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRlh6-RpNPLIoGc9SkwkVAb9vtrdCBOK7-CC1ieugW0vocpN6nb9mGP6RPIFUmJRggcRcLM9Abs5QDhly4q81-ReqnLm3_n0DJh8KKSKw5d04LdnoYQA3EWi_r4jH3irTZKroZFsxRp30/s1600/fish.png" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hearty Braised chicken stew with beans and Fish roulade in Butter sauce</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxgVqmhvRX46OQf9727yDPUsV5fO4qMpdm8uky2rrkFbgkjLxqKd8_91-oVBtdCdqyNRKf1SAHqsEjRkk0Gj7ivHxuFTylaclseR2VrSHx6IhoL9ET7ED0G70EROkXp3rUJ7ryGoHBTFY/s1600/gnocchi.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxgVqmhvRX46OQf9727yDPUsV5fO4qMpdm8uky2rrkFbgkjLxqKd8_91-oVBtdCdqyNRKf1SAHqsEjRkk0Gj7ivHxuFTylaclseR2VrSHx6IhoL9ET7ED0G70EROkXp3rUJ7ryGoHBTFY/s1600/gnocchi.png" height="640" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gnocchi</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN8fjn3Q2wlHsUzGNmQXMaE4bgBqLO1gO8LSVtd-QhyphenhyphenE_nHwwL3_cmWLUayRMxWVTwr2u7cZ1XhgVwKiaErk1a5nIHBR0crF_nuBkxVcsH_jYXEF-tLj5GwLgwZBMzPwSjuld1O1XNxRk/s1600/fish+terrine.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN8fjn3Q2wlHsUzGNmQXMaE4bgBqLO1gO8LSVtd-QhyphenhyphenE_nHwwL3_cmWLUayRMxWVTwr2u7cZ1XhgVwKiaErk1a5nIHBR0crF_nuBkxVcsH_jYXEF-tLj5GwLgwZBMzPwSjuld1O1XNxRk/s1600/fish+terrine.png" height="640" width="532" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fish terrine</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLr371gAMDqJpz2xyBGTGEAnSQRRINHHA3FqBut9mz0zoLVwKPnd2V_QH_nF2i4x92pa8l1JUuMVOi5CDxtavpauf3chgpnqw3_Q_XW_oFtY7-GGkOVw38P3qPHFlpaWA68t95xKKfOU0/s1600/raviolli.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLr371gAMDqJpz2xyBGTGEAnSQRRINHHA3FqBut9mz0zoLVwKPnd2V_QH_nF2i4x92pa8l1JUuMVOi5CDxtavpauf3chgpnqw3_Q_XW_oFtY7-GGkOVw38P3qPHFlpaWA68t95xKKfOU0/s1600/raviolli.png" height="640" width="530" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hand rolled ravioli with Burnt butter </td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUy-FVc6oPVs7OOYDIDlZjdPaDOOJZRdHqONdJ6WkNf6GPxE-KKJNWp5C7cHjLqeb8D9o-KbIJiCRYfoa2geNI1PPvW6LltUjHHDyh15PMw1tgo5rSyIpOB_fUpWZzxlFl_8d-j4XqcwM/s1600/lamb+shanks.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUy-FVc6oPVs7OOYDIDlZjdPaDOOJZRdHqONdJ6WkNf6GPxE-KKJNWp5C7cHjLqeb8D9o-KbIJiCRYfoa2geNI1PPvW6LltUjHHDyh15PMw1tgo5rSyIpOB_fUpWZzxlFl_8d-j4XqcwM/s1600/lamb+shanks.png" height="394" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Braised Lamb shanks<br />
<br />
</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">And some drool worthy dessert too to finish off your meal.</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoXeuoCeeNP-wQ-ukQ0nKKv9Cnn9HHnaiwoj0QixwymJm0UKIJK4QFA67RuLicd0q-t7N9ru8sCo46KR_nve5vRVlxXNuawYPGsL4HzRzfrPJ5D6BSfvQOdhTRD9SlDoL0lDRvep6WVms/s1600/tiramisu.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoXeuoCeeNP-wQ-ukQ0nKKv9Cnn9HHnaiwoj0QixwymJm0UKIJK4QFA67RuLicd0q-t7N9ru8sCo46KR_nve5vRVlxXNuawYPGsL4HzRzfrPJ5D6BSfvQOdhTRD9SlDoL0lDRvep6WVms/s1600/tiramisu.png" height="640" width="510" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tiramisu bites</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_BrrMmP2ZuX8MEwYumdWsi7oIVZzip4j4RgKrOa0qJkdjqm44NGNGvw4gI1wRhgfw1deedsiRt53gGR9ieSY5DnY9nfs2u_Dj6F4wU_0gUAcumPsjX4IxJL6U7oZnIJE5DJOXaypYZIg/s1600/meringues.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_BrrMmP2ZuX8MEwYumdWsi7oIVZzip4j4RgKrOa0qJkdjqm44NGNGvw4gI1wRhgfw1deedsiRt53gGR9ieSY5DnY9nfs2u_Dj6F4wU_0gUAcumPsjX4IxJL6U7oZnIJE5DJOXaypYZIg/s1600/meringues.png" height="640" width="288" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">colourful meringues</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS;"></span> </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk5qqsL4wJXt0sUn7lKWvuaRkbF9FHpH5cdghKsjUtpQgd2stm-gL2BKvdnwZ4NZIHvwawZ-5-RCF0S4d3YzJAaIx9a0Zgd0WftD1hzKCXlHrsROZwJ1InlD6rwrYgYE89phcZt6QFlrs/s1600/dessert.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk5qqsL4wJXt0sUn7lKWvuaRkbF9FHpH5cdghKsjUtpQgd2stm-gL2BKvdnwZ4NZIHvwawZ-5-RCF0S4d3YzJAaIx9a0Zgd0WftD1hzKCXlHrsROZwJ1InlD6rwrYgYE89phcZt6QFlrs/s1600/dessert.png" height="368" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add caption<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoNcocVnRuEqLhsJS_QCNftjgSSLhx-hd9td3h8aD5wAwYjZ5F-TGYKJCQbp9LLNBl_beV8UIcuMWjq_wL5HVCGRTcbf3v23GGjFXxJvomKeTdpxzndy-bIu7lsTsmCeVf4zsKJb7VyVA/s1600/lamingtons.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoNcocVnRuEqLhsJS_QCNftjgSSLhx-hd9td3h8aD5wAwYjZ5F-TGYKJCQbp9LLNBl_beV8UIcuMWjq_wL5HVCGRTcbf3v23GGjFXxJvomKeTdpxzndy-bIu7lsTsmCeVf4zsKJb7VyVA/s1600/lamingtons.png" height="450" width="640" /></a></div>
Lamingtons<br />
<span style="font-family: "Trebuchet MS", sans-serif;">There is also a wide selection of Italian wines to choose from - Pinot Grigio Collection or the Chianti Barbanera.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCPWawx7Wf_tX93S1FK3YdbeYberl_wUHkcFIjBSe5CYImViN0m2_PgV8Z5kPCMMHkZ77sy0BVW8B01bo5yDmypU5z9BKIyTkPHWg4rsFVX177_ZhFVRS61jXupW_Z8OozoDqLgbzy9nw/s1600/wine1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCPWawx7Wf_tX93S1FK3YdbeYberl_wUHkcFIjBSe5CYImViN0m2_PgV8Z5kPCMMHkZ77sy0BVW8B01bo5yDmypU5z9BKIyTkPHWg4rsFVX177_ZhFVRS61jXupW_Z8OozoDqLgbzy9nw/s1600/wine1.png" height="640" width="324" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSnbVfXfqwVEzgc-VAeKTeP_1tM_Qa12RNGxI6Kn242hAZspHeu_woU3sysBLk1fywNm9nw0tTjGNol55QHKPS4-kdRon_oBLkAip4DuRI6fF-i9LM3KJ8Gd1Ip7ls1vIBfXg4qp8ieR8/s1600/wine.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSnbVfXfqwVEzgc-VAeKTeP_1tM_Qa12RNGxI6Kn242hAZspHeu_woU3sysBLk1fywNm9nw0tTjGNol55QHKPS4-kdRon_oBLkAip4DuRI6fF-i9LM3KJ8Gd1Ip7ls1vIBfXg4qp8ieR8/s1600/wine.png" height="640" width="354" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
@<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj16tNJx97es4AxvW-CeBGxj2LrZM-MEzXpM3KpNHYfZyhoWiE8ed7hWLPO4oaeHYxo5ht_gx-HvqYmNgEvGEXcdTJDuN-28uC2Sb_MZ0hUdXMbtyoeZ7H33za28AXBS5sV-wIPyuzs1B0/s1600/sparkling+water.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj16tNJx97es4AxvW-CeBGxj2LrZM-MEzXpM3KpNHYfZyhoWiE8ed7hWLPO4oaeHYxo5ht_gx-HvqYmNgEvGEXcdTJDuN-28uC2Sb_MZ0hUdXMbtyoeZ7H33za28AXBS5sV-wIPyuzs1B0/s1600/sparkling+water.png" height="640" width="356" /></a></div>
<br />
<br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">The delectable buffet dinner will be available every Thursday priced at INR 1600 plus taxes per person and an a la carte Italian menu will be available everyday only at Café swiss, level 6, Swissotel Kolkata Neotia Vista.</span><br />
<span style="font-family: Arial;">You can place reservations through email to <a href="mailto:kolkatacafeswiss@swissotel.com">kolkatacafeswiss@swissotel.com</a>, or by phone at +91336626666.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif; font-size: x-large;"></span> </td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
</div>
Architahttp://www.blogger.com/profile/14452236926750390614noreply@blogger.com0tag:blogger.com,1999:blog-5241915117706573823.post-21016097373329422102014-11-30T05:47:00.002-08:002014-12-03T05:01:21.246-08:00Oats and Sunflower Seeds Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "Trebuchet MS", sans-serif;">I am not much of a baker as I lack patience. But once in a while I do like to whip up some goodies for my little boy. This easy oats cookies recipe caught my fancy and I perked up the health quotient by adding some sunflower seeds to it. The original recipe also called for dried cranberries but I substituted that with some raisins. It can be a good option for kiddie tiffin box too. Trust me your kid will not be able to resist the aroma of this freshly baked cookies!</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVV08kVghC_RHLCfFONrvZNuPDOqZe7IlnWSyWiLRXZ6xs7vq2BeJzQnL_QzEZP8LlXDa0ss_qGumYWeHT9cTyODB-X0gXgb2sUUMmNFomVzNwFe0jA_k2Bex-z3tbkV5wUsXVi8SIB7Y/s1600/cookies+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVV08kVghC_RHLCfFONrvZNuPDOqZe7IlnWSyWiLRXZ6xs7vq2BeJzQnL_QzEZP8LlXDa0ss_qGumYWeHT9cTyODB-X0gXgb2sUUMmNFomVzNwFe0jA_k2Bex-z3tbkV5wUsXVi8SIB7Y/s1600/cookies+2.jpg" height="640" width="526" /></a></div>
<br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong><u>Ingredients:</u></strong></span><br />
<strong><u><span style="font-family: Trebuchet MS;"></span></u></strong><br />
<span style="font-family: Trebuchet MS;">Sunflower seeds - 4 tbsp.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Olive oil - 2 tbsp.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Butter - 50 gms - I used Amul butter</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Castor sugar - 1 cup</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Egg - 1</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Wholewheat flour - half a cup</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Oats - 1 cup - I used the regular rolled oats that we use for breakfast</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Raisins - a handful</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Vanilla essence - 1 tsp</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;"><strong><u>Method:</u></strong></span><br />
<strong><u><span style="font-family: Trebuchet MS;"></span></u></strong><br />
<span style="font-family: Trebuchet MS;">Preheat the oven to 180 deg C. Grease and line a baking tray.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Dry roast the sunflower seeds and grind into a fine paste adding 2 tbsp olive oil.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Mix together the butter and sugar until pale and creamy. Gradually beat in the egg, the mix in the wheat flour and the oats. Mix in the sunflower seeds paste, then stir in the vanilla essence and the raisins.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Place heaped tbsp full of the mixture on the baking tray, spacing them well apart. </span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Bake in the oven for 10 mins until golden. Leave on baking tray for a few minutes, then transfer to a wire rack to cool.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Serve warm or store for later use.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqvHw6ewwEPkGxkO_d8LDzY4O6Jc7Pab1hgs9vcjTqnCFhFtXNPaATBbOwcuXUxZx1mCmBMB5bKLouCrFxiFzXUE7rFAPrQpXSaRZaIannpiBXQEFKqpN-wsoTTUR4-EKqy3B8rBKVggw/s1600/cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqvHw6ewwEPkGxkO_d8LDzY4O6Jc7Pab1hgs9vcjTqnCFhFtXNPaATBbOwcuXUxZx1mCmBMB5bKLouCrFxiFzXUE7rFAPrQpXSaRZaIannpiBXQEFKqpN-wsoTTUR4-EKqy3B8rBKVggw/s1600/cookies.jpg" height="640" width="504" /></a></div>
<br />
<span style="font-family: "Courier New", Courier, monospace;"><strong><u>Notes:</u></strong></span><br />
<strong><u><span style="font-family: Courier New;"></span></u></strong><br />
<ul>
<li><span style="font-family: Courier New;">You could substitute raisins with any nut of your choice.</span></li>
<li><span style="font-family: Courier New;">Keep an eye while baking the cooking as they take very little time.</span></li>
<li><span style="font-family: Courier New;">Sunflower seeds could be substituted with flax seeds too.</span></li>
</ul>
<strong><u><span style="font-family: Trebuchet MS;"></span></u></strong><br />
<strong><u><span style="font-family: Trebuchet MS;"></span></u></strong><br />
<span style="font-family: Trebuchet MS;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
</div>
Architahttp://www.blogger.com/profile/14452236926750390614noreply@blogger.com0