Sunday, January 25, 2015

Strawberry Mojito

Strawberry mojito is so affordable and easy to prepare. Now is the time to prepare strawberry syrup and store it in bulk to use for summer many dessert recipes can evolve with just using the syrup this strawberry syrup has the right amount of sour content and stores really well in the fridge.

If you want to serve this mojito with alcohol substitute the sprite with a lime based smirnoff breezer adults will truly enjoy the combo.

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4 Tbsp Strawberry Syrup
1/2 Tsp Lime
1 half liter Bottle of Sprite or Smirnoff breezer 
Few Sprigs of Fresh Mint Leaves
Nutmeg Powder Optional

Ice cubes and fresh strawberries for garnish.


  • In a tall serving tumbler add 4 tbsp of strawberry syrup along with lime juice stir well.
  • To spice things up a bit nutmeg powder can be added give the mixture a stir.
  • Add mint and icecubes layer the mint and ice cube fill the glass pour in the sprite garnish with strawberry and serve right away..Enjoy...:)

Method to Prepare Strawberry Syrup:
  • For every 1/2 Kilo of strawberry add 1 cup sugar the ammount of sugar depends how sour the fruit is. you'll need adjust and add either add 1/2 cup more or less.
  • In a heavy bottom pot add the strawberry sugar and 1 cup water place it on medium flame cook until the strawberry is well done.
  • Pass the strawberry through a sieve and extract the pulp/syrup once the syrup cools down a bit add 1 tbsp of white vinegar stir and store in a bottle jar this syrup store well and can be used in many recipes.

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Friday, January 23, 2015

5 Ingredients Strawberry Mousse

Strawberries are totally in season now I cant wait to show more recipes and bulk strawberry preservation for summer. these seasonal fruits and veggies can be stored in puree or chunky format either ways these veggies and fruits will last you all summer.

Pureed veggies can be used in soups sauces and so on carrots and other winter veggies can get costly during summer I will be doing a series of preservation and recipes in my up coming blog posts soon so stay tunned.

Video recipe posted in English subscribe for more videos...

ASUS India sent me their newest mobile Zenfone6 for a test drive, I loved the fact, that I get to use the smart phone for a week plus the applications on the mobile is so user friendly. I was totally surprised to see my dad and mom started using the mobile so fast when I gave them the zenfone6. they have no prior knowledge of using many applications on the mobile as they both own a basic model mobile in fact they were showing me so many things that i was not aware of ...

ZenFone 6 is equipped with a high resolution 1280 x 800 6-inch HD IPS+ display, delivering a maximum brightness of 400 nits for best readability even when outdoors. Scrolling is virtually without any noticeable lag. A resilient anti-fingerprint coating effectively reduces smudges on the screen!..

I was playing with the HDR and Depth of field mode on the cam settings just to see the contrast color and picture quality. I tend to play my game safe while shooting for blog my most go to cam settings are Auto or Auto ISO mode when using my DSLR I rarely tend to use the night vision and so on.

 ‪#‎MyAsusZenFone‬ ‪#‎zenfone6‬ ‪#‎Asus‬ ASUS India

The entire shoot of strawberry mousse was shot around 4 to 6 pm using Zenfone6. I started my shoot with the HDR mode = High Dynamic Range Imaging. the aim to use the HDR is for color calibration and wanted to feature a greater dynamic range. I was totally satisfied with the out come normally when using a DSLR we have to depend on many software's and other pic editing apps to get the right exposure and HDR effect but with zenfone6 it can be done in minutes.

The Depth of field is one of my favorites its so user friendly and the clarity was bang on. the aperture and focusing distance is to attain the macro fading effect. Half my time was saved with this dof mode normally when using a DSLR we will have to change bulky lens and then shoot but on zenfone6 it was awesome I could achive the fading background and clarity on many pics..

A bowl of candy peanuts was shot on HDR Mode.

Peppermint candy was shot on HDR mode.

Full bloom was shot with the depth of field mode.

500 Grams of Fresh Strawberries
1 to 1 1/2 Cups of Sugar adjust the amount of sugar as per the sourness in the fruit. I used 1 cup sugar for this recipe.
1 Box Strawberry Jello Mix
1 Tbsp Oil
2 Box=100 grams of Whipping Cream

Prepare Strawberry Syrup:

  • Remove the leafy heads from the berry chop and add to a heavy bottom pot or pan along with sugar and 1 cup water.
  • Place the pan on low flame till the sugar melts and then switch to medium flame keep stirring and cook the strawberries until well done.
  • Once the strawberries are done pass it through a sieve and extract the pulp this is how you prepare the syrup.
  • Once the pulp/syrup is cooled store it in a jam jar or glass bottle in the fridge and use for all the desserts. this syrup will store upto 6 months.
  • If needed you can also add white vinegar to make sure it does not spoil add about 2 tbsp of white vinegar stir and bottle it for further use.

Method to Prepare Mousse:

  • Following the package directions I whipped the cream and stored it in the fridge. Whipping cream out of a box is so easy to use.
  • Measure 1 1/2 cups of the strawberry syrup it was still warm to the touch at that point I added the jello mix and gave it a good whisk until the mix was dissolved then added  the oil and whisked for a minute.
  • By adding oil to the syrup it gives a glossy effect and the mousse is shiny.
  • Once the syrup is cooled I added spoon fulls of syrup to the whipping cream and fold with gentle hands.
  • Once the syrup is folded in thoroughly I placed the  mixture in the fridge to set.
  • After 1 hours time remove the mousse from the fridge and add to a pipping bag with a large star tip nozzle and pipe the mousse to a serving shot glass and chilled further.
  • Just before serving chop a fresh strawberries garnish the mousse with the fruit and drizzle a tad bit of syrup on top and serve chilled..enjoy..:)

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Please do not copy any content and pics from this blog. this is my original recipe. If you like my post share the blog link among your friends and family. thank you so much for visiting my space.

Saturday, January 17, 2015

Pongal Cheeseballs

Pongal Cheese balls is wonderful teatime snack. I must thank foodhall for this wonderful snack idea, I first tasted this pongal cheeseballs there, totally impressed with the innovation and planned to create this dish for pongal. I bet there are a lot of left overs from pongal festival creating new dishes and impressing family with new snacks is always fun try this recipe its healthy and good way to clean up all the leftovers.

All the recipes are translated and posted on Youtube Tamil too..

I'm very proud to say that this entire recipe along with video is reordered using ASUS Zenfone6. This is the first time ever I'm using a smart phone might sound silly but I've always struck with the basic model phone. The truth behind the story is I'm a very absentminded person and cant afford loosing a costly smart phone. I've lost costly phones in the past and this was a good opportunity for me to explore the smart phone for just a weeks time and then decide if I would really require a smart phone.

Being a blogger I'm always dependent on my DSLR for pics and videos. DSLR's are bulky for sure it also requires constant manual focus time consuming and stressful at times. There are times when I've wished for a pocket or smart phones for small shoots.

I was totally impressed with the 720p video recording since this is my first video there might be few flaws here and there but with time I bet I can get the phone to record according to what I want. ASUS also comes with a front and back camera options. Easy to use pics and and video setting features is apt for any blogger on the go.

What i was totally impressed was the easy to use movie editor... record video and transfer the file to the movie editor with is 5 minutes i was able to edit the movie after the shoot. The best part was I could mute the back ground voice and noise to do a voice over and record my voice on google voice recorder or the inbuilt Asus application sound recorder for the video and after the effects and voice over was able to export  the video to YouTube all of this done in a fraction. I saved at least 2 hours of my time.

Editing pics is always a pain. ASUS pic editing features are amazing from HDR to Low light pics..gifs to smart flaws removal is all done in a jiffy..I'm truly impressed with what all can be accomplished in 1 hours time. I will be posting a detail review on the phone soon.

Video Recipe Posted in English

1 Cup Left over Ven Pongal
2-3 Cheese Cubes Cut into small pieces
3-4 Tbsp Maida/All purpose flour
1 Cup Bread Crumbs

For garnish Coconut chutney and coriander.

  • Remove the curry leaves few pepper corn and chilies from the pongal.
  • Mix the pongal well if there is moisture add few tbsp of bread crumbs mix well add salt if need and reserve.
  • Mix maida with little bit of water and prepare a batter.
  • Take a portion of the pongal place the cheese in the middle and cover with pongal roll into a roundel.
  • Now dip the roundel into the batter and then roll it in bread crumbs. follow this step twice.
  • Place the breaded cheeseballs in the fridge for 10 minutes to set.
  • Place oil in a wok on medium flame once the oil is hot gently drop the cheese balls in oil fry a bit and gently turn with soft hands fry till golden brown drain the excess oil and reserve on a paper towel.
  • Serve the cheese balls hot with chutney...Enjoy...:)  
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Thursday, January 15, 2015

Ven-Pongal Recipe

Wishing everyone a very Happy Pongal/Makar Sankranti. Pongal is a staple breakfast item across south its healthy and very rich.

Posted demo recipe video I translate and post the same videos in tamil channel subscribe to me on both my video channel..

1 Cup Rice
3/4 Cup Split Moong Dhal(split mung beans)
3 to 4 Green Chilles Slit
10 to 15 Cashews
2 Sprigs Curry Leaves
1 Inch Ginger Crushed
1/2 Tbsp Pepper Corns
1 Tbsp Cumin seeds
1/4 Tsp Asafoetida
3 Tbsp Ghee
2 Tbsp Oil
Salt as per taste

Please note: if you want to make equal proportion of dhal and rice that will also taste good. the liquid proportion is 1 cup of grains add 4 cups water if you want it sloppy. If you want the rice bit grainy then add 3 cups water.

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  • Wash and soak the rice and dhal for 10 minutes.
  • Heat a pressure cooker on low flame add 2 tbsp oil and 1 tbsp ghee.
  • Add crushed ginger and fry a bit add pepper and cumin fry a bit.
  • Add slit chilies and curry leaves fry a bit.
  • Add the rice and dhal stir and fry a bit add 41/2 to 5 cups water add salt and place the cover and whistle.
  • Cook for 3 to 4 whistles allow the pressure to settle on its own this is a key step to follow do not force open the cooker the pongal consistency is not the same if its force opened.
  • Heat a fry pan add ghee and cashew nuts fry till light golden and temper the pongal mix well and serve hot with vada and chutney...Enjoy...:)

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This is the first time ever I'm using a smart phone and truly enjoyed using ASUS Zenfone 6 will post more pics and videos from this phone.

This pic was taken form Zenfone6‪#‎MyAsusZenFone‬ ‪#‎zenfone6‬ ‪#‎Asus‬.

For Medu Vada Recipe Please Click Here

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Sakkarai Pongal/Sweet Pongal(Sihi Pongal)

 Anaivarukkum Iniya Pongal Nalvazhthukkal!!!!

Do view the recipe video.

1/2 Cup Rice + 1/2 Cup Moong Dhal
1 Cup Jaggery
3 Pods Cardamom
10 Cashew-nuts
10 Raisins
3+1 Tbsp Ghee

Edible camphor is also used in this pongal if you wish too add a small piece.

Please note for every 1 cup of rice and dhal add 4 cups water or you can also add 3 cups water and 1 cup milk this way the pongal has perfect consistency and is cooked to a mushy consistency.

  • Wash the rice and dhal soak the rice and dhal for 10 minutes.
  • Melt the jaggery with 1/4 cup water on low flame keep stirring until the jaggery melts.
  • Using a tea strainer strain the jaggery this will remove the stone or any dust in the jaggery.
  • Now drain the excess water for the rice and add to the pressure cooker add 4 cups water the cardamom pods cover and cook for 4 whistles.
  • Place a fry pan on low flame heat ghee add the cashew and raisins fry a bit and reserve.
  • Once the rice is cooked using back of the spoon mash it a bit add the jaggery and mix well.
  • Place the rice back on low flame stir and cook for 5 minutes make sure it does not turn into a lump the rice must be a bit flowy.
  • Garnish the rice with cashew raisins and ghee mix and serve hot...Enjoy...:)
Please do not copy any content or pics from this blog coping ones work is considered a shameless act. If any material need from this blog please contact me via mail I will be Happy to share my work. Help me and blogging community. Thank you so much for visiting myspace..

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Tuesday, January 13, 2015

Spinach(Palak/Pasalai Keerai) Soup

This palaksoup is my favorite and a very traditional north arcot family recipe. we generally prepare this recipe during winter its not heavy totally filling. Very few ingredients are used to create this soup the flavors and taste is from the tempering (Tadka) it might sound unusal to add tadka to a soup trust me its one of the best flavors you've ever tasted. Generally in tamilnadu people who prepare this recipe refer this as paal keerai masiyal. Its an excellent recipe to be served at a traditional sit down southindian lunch.
Recipe Video...

1 Bunch Palak(Spinach/Pasalai Keerai)
6 Cloves Garlic
1 Cup Milk

1/4 Tsp Mustard Seeds, 1/4 Tsp Split Blackgram, 1 Sprig Curry Leaves, 3 Dried Red Chillies, 1/4 Tsp Asafoetida

Salt as required
2 Tbsp Ghee or Oil

  • Clean and wash the palak throughly strain all the excess water pat dry and chop...reserve...
  • You can either mince or crush the garlic. I finely minced the garlic for easy cooking.
  • In a pot add 1/2 the amount of milk, garlic and spinach place the pot on low flame allow the palak to wilt.
  • Once the palak wilts keep stirring making sure it does'nt stick to the bottom of the pot make sure the palak and garlic is mushy.
  • Remove from flame allow to cool add to a mixerjar and grind well transfer the ground mixture back in the same pot place it on low flame bring to a boil add salt and stir.
  • Once the soup starts to boil and the salt is adjusted remove from flame at this point soup is done.
  • Heat oil in a fry pan on low flame. Add mustard allow to splutter add the split blackgram and fry a bit add asafoetida fry a bit switch of the flame and add the chillies and curry leaves fry a bit.
  • Now add the tempering to the soup stir and serve hot...Enjoy..:)
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Please do not copy any content or pics from this blog. this is a original family recipe I've not copied or recreated content from internet. please give credits and comments thanks for visiting my space.

Tuesday, January 6, 2015

KABAB STUDIO @Seshadripuram Bengaluru

Please click here to see detail review posted on Zomato

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