Masterclass with Chef Kunal Kapur at the Magnum launch

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.

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.

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.

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.

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.
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'!
I also thank Edelman, Kolkata on behalf of KFB for making us a part of this glitzy event and for the mementoes!

 

A Riot of Colours - Kadahi Paneer

This post is my little effort to make something based on the Independence Day theme week that we are celebrating at Kolkata Food Bloggers. For me Independence essentially means to be myself. Even though my role as a wife , as a mom, as a daughter or as a sister continue to rule my life...somehow I can never let go of the woman that I am. Someone who believes that freedom gives us the wings to a better person but stay connected to our roots. Someone who believes that love can fix almost everything in this world! It is with this values that I continue to lead my life...instilling these values in my little boy too. It is love that keeps this passion of cooking and sharing going for me. Today's recipe is as usual a very easy one.Why i chose this dish is because of the riot of colours in it. The paneer and the bell peppers along with the spices make it a very rich dish just like our country is! Everyday ingredients and a little bit of love is what makes good food. Kadahi Paneer  is fast to cook and yummy to eat.

Ingredients:

Paneer - 200 gms ( cut into strips)

Yellow bell pepper - half ( cut into thin strips)

Green bell pepper - half (cut into thin strips)

Onion - 1 medium ( sliced)

Ginger paste - 1 tsp

Garlic paste - 1 tsp

Tomatoes - 2 medium ( finely chopped)

Dry red chillies - 3 nos

Coriander seeds - 1 tbsp ( crushed)

Cinnamon - 2-3 nos

Cloves - 2-3 nos

Red chilli powder - 1 tsp

Turmeric - 1 tsp

Coriander powder - 1 tsp

Salt - to taste


Oil - 1 tbsp

Method:

Keep all the ingredients at hand as this dish doesn"t need too much of cooking time.

In a non stick pan add the oil . Splutter in the cinnamon , cloves , red chillies and half of the crushed coriander seeds. 
Once a nice aroma emanates add the slices onions and fry till light brown in colour.

Next add in the chopped tomatoes and the rest of the dry spices - turmeric, red chilli powder and coriander powder.

Fry the mix well. Add a little water if the spices tend to burn.

Once the masala starts to leave oil on the sides, add the sliced bell peppers and the paneer.

Mix well , add the remaining crushed coriander and half a cup of water.

Cover and let it simmer for 5 mins. There, your Kadahi Paneer is ready.

Tried and Tested - Badshahi Chicken

Don't go by the name guys! It is one hell of an easy dish to make and absolutely restaurant style. Some boneless chicken and  almonds is all you need to make this yummy tasty curry.

Of late i have been experimenting quite a bit with all kinds of cooking and this recipe is a result of that. Cooking shouldn't make u feel tired and restless rather it is something that should calm you done.As a dear friend who came over for dinner the other day told me  "Cooking is an art too".Sure it is but only when you start enjoying it and not look at it as a chore!

Okay now coming back to the recipe it is ok to use chicken on the bone if you cant find boneless chicken.And don't get stingy on the almonds bits! You could use cashews too.

Ingredients:

Boneless chicken - 400 gms

Onions - 2 medium sized ( boiled and made into a paste)

Almond paste/cashew paste - 5 tbsp ( soak almost 3/4th cup nuts for this)

Ginger /Garlic paste - 1tsp each

Whole garam masala - 2 cardamom , 2 cloves and 2 small sticks of

                     cinnamon

Kashmiri red chilli powder - 1 tsp + 1 tsp

Salt - to taste

Sugar - a pinch 

Warm water - 1 cup

Boiled egg - 1 no ( for garnish)

Refined oil - 1 tbsp 

Ghee - 1 tsp

Method:

Clean the chicken and cut into bite sized pieces. Marinate with 1 tsp red chilli powder,ginger/garlic paste and some salt. Keep aside for 10-15 mins.

In a non stick pan add 1 tsp oil, once the oil heats up ad the marinated chicken pieces and fry till light golden in colour.Keep aside.

In the same pan , splutter the whole garam masala. Next add in the boiled onion paste and fry for 5-6 mins. The onion mix will remain white in colour..we are not looking at browning the paste.After that tip in the cashew paste , 1 tsp red chilli powder , salt and sugar.

Fry this mix well for the next 5 mins and then add the warm water.

Once the gravy comes to a boil add the fried chicken pieces.

Cover and let it simmer for 7-10 mins. Garnish with sliced boiled eggs and serve hot.

I served it with some hot peas pulao and green salad.Easy and tried and tested recipe...will not fail you..I say!