Tuesday, August 25, 2015

Street Food Series #1: Chef Preparing Romali Roti @Frazer town Bengaluru

Saturday, August 22, 2015

Chicken and Prawn Poppers Recipe


Chicken and prawn poppers was an experimental recipe which somehow surprisingly turned out yummy. I would call this dish a mix between chicken popcorn and nuggets. 

people always keep writing to me and keep asking me if they do not have soya sauce, lime juice or chilly sauce what can be replaced. I cannot replace the ingredient but we can surely try and incorporate new ingredient if it turns out good then its our sheer luck.

Few ingredients that you may not have in hand and want to replace that ingredient would be lime juice...instead of lime I always use vinegar or yogurt you can also add fish sauce or soya sauce. If you dont have soya leave it out. chilly sauce always enhances the taste of such dishes do reduce the chilly and add chilly sauce if you like the taste.

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Ingredients:
200 Grms Prawns
100 Grams Chicken Breast or mince
1 Medium Onion 
3 to 4 Green Chilies
Fist Full Coriander leaves
1 Sprig Curry Leaf
1 Tbsp Ginger and Garlic paste
1/2 Tbsp Garam Masala
1/4 Tsp Turmeric Powder
1/4 Tsp Soya
1/4 Tsp Lime Juice
1 Egg 
1/2 Cup Maida(all purpose flour)
1 Cup Bread Crumbs
Salt as per taste
Oil for frying..

Prep Up:

  1. Shell and devein the prawns wash drain and reserve.
  2. Chop the chicken into chunks wash drain and reserve.
  3. Peel the onion wash onion and chop reserve.

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Method:
  • In a mixer jar add the prawns pulse twice and reserve in a mixing bowl.
  • Add the chicken to the same grinder pulse twice and grind on one speed and add to the prawns.
  • In the same grinder jar add onion, coriander, curry leaves, and chilies add splash of water and grind till smooth paste transfer to the chicken and prawn mixture.
  • Add ginger and garlic paste, garam masala, soyasauce, lime juice, turmeric and salt to the prawns and chicken mix well cover allow to marinate in the refrigerator for half an hour.
  • Spread maida in a plate take small portion of the prawn and chicken mixture and drop in the flour coat well shake of extra flour.
  • Spread bread crumbs in a plate. Whisk and reserve the egg. heat oil in a wok on low flame.
  • Dip the chicken and prawn poppers in egg and roll it in bread crumbs shake out excess crumbs reserve.
  • Once the oil is hot drop the poppers gently one by one in hot oil fry till light golden brown in color on slow flame drain excess oil and place on tissue paper serve hot with lime wedges enjoy...:)


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Thank you so much for visiting my blog do try the recipes and post your comments.

Thursday, August 20, 2015

Chicken Sliders Recipe (Mini Chicken Burgers)


Chicken Sliders are my favorite can be prepared with less oil, no butter or cheese a tasty yet healthy snack. The chicken patty can be prepared ahead of time after cooking the patty it can be frozen reheated and used when ever your on the go.

I also used a healthy diabetic bun for this recipe these buns are prepared with methi (Fenugreek leaves) and its in bite size portions. If you cannot find methi buns you can use a regular burger bun. regular bread can also be used cut bread slices using cookie cutter toast and then prepare sliders.

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Ingredients to Prepare Sliders:
Methi Buns or Dinner rolls
250 Gram Chicken Breasts
1 Tbsp Ginger and Garlic Paste
1 Medium Onion
1 Tbsp Worcestershire sauce 
1 Beaten EGG
250 Grams Bread Crumbs
1 1/2 Tbsp Chilly Powder
Salt as per taste
Oil as required

To prepare ColeSlaw:
Thinly Sliced Cabbage 1 Cup
Thinly Sliced Carrots 1 Cup
1/2 Cup Hung Yogurt 
Salt as per taste
Coriander and mint optional

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 Method:
  • Peel and chop onion. wash the chicken and chop into chunks.
  • Add the onion and chicken into a mixer jar grind to form a smooth mince do not add water while grinding pulse twice then run the mixer for 1/2 minute on one speed the mince will be done.
  • Transfer the mince to a mixing bowl add ginger and garlic paste, chilly powder and worcestershire sauce mix well add salt as per taste mix thoroughly allow the mince to marinate for 1/2hr.

  • Using a cutlet mould I took portions of the marinated mince and created uniform patty.
  • Dipped in beaten egg then rolled the patty in bread crumbs.
  • Heat a pan on low flame add 1 tsp oil gently place the patty allow to fry for 5 minutes on each side flip and fry the patty till cooked and crisp.
  • Reserve the patty on a paper towel till the slaw is prepared.
  • Since the hung yogurt is chilled i do not prefer to refrigerate the veggies. add the veggies to a mixing bowl with the yogurt and salt mix well and its good to go.
  • Place the patty in the bun and top with slaw serve hot with baked potato wedges and enjoy...:)


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Tuesday, August 18, 2015

The New Menu on Air Asia

After watching The Taj Sats Mega Kitchen on National Geography, little did I know that I will be invited for an exclusive food tasting session by Air Asia. We tasted a total of 19 meals, The meals were thoughtfully put-together the varieties included breakfast, lunch, dinner and snacks

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On Air Asia flight travelers have many options to choose from Indian to Italian the meal is portioned in a tiffin(bento) box like container which is filled with carbs, proteins, and vitamins.

The meal is precooked packaged and frozen at the Tajsats Kitchen the frozen meal is then thawed and heads to board the flight. On the deck they use a heavy duty microwave to reheat and serve the meal.

Watch this video on Taj Sats Kitchen its a wonderful documentary for food lovers...

I travel constantly with another airline the breakfast served to me is always processed meats not so filling and I never get eggs for breakfast. As a traveler carbs and protein is important as we tend to walk a lot the airlines play a safe game and don't serve eggs as the egg tends to get rubbery upon reheating. I was totally surprised when Air Asia has egg frittata on the menu it was so tasty the sun dried onion in pulao was also a new addition never seen this before.

I'm totally looking forward to taste a few dishes again on my next flight. The menu also consists a good selection for vegetarians. I will recommend you to take the next flight with Air Asia if the food is good then the travel is awesome. Very neatly packaged, meal planning is awesome, the flavors and taste simply superb never expected flight meals to taste so good. For all the efforts they put to create every meal totally worth every penny the pricing for every meal is too good.

MASALA FRITTATA with CHICKEN and LEEK CROQUETTE, HERB POTATO WEDGES 
AJWAIN POORI, ALOO METHI TAMATARI and VEG CUTLET
SOUTH INDIAN DELIGHT - MYSORE DOSA,MINI KAJIVARAM IDLIES,ANDHRA UPMA

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JRD MENU GRILLED BASAwith PARSLEY LEMON BUTTER MASHED POTATO SAUTEED GREENS
JRD MENU Conchiglie (pasta) in CREAMY PESTO SAUCE WITH VEG
MUSTARD and HERB CHICKEN THIGH WITH PEPPER SAUCE and SAUTEED VEG ZUCHINI and BELL PEPPERS

What is JRD Menu?
The Dishes marked as JRD is very special to the airlines. These dishes were liked and were served to JRD Tata he truly enjoyed the flavors and taste its simple yet very tasty.

CHICKEN IN THAI GREEN CURRY AND STEAMED RICE
VEGETABLES IN RED THAI CURRY
ALOO GOBI KI TEHARI with MIRCH KA SALAN
PANEER LABABDAR, JEERA PULAO WITH DAL 
MURG TIKKA KALIMIRCH, SUN DRIED ONION PULAO WITH DAL 
MYSORE CHICKEN CURRY, LEMON RICE, KEERAI KOOTTU
NON-VEG PIE – SMOKED CHICKEN AND MUSHROOM PIE
VEG-PIE - MIXED EXOTIC VEGETABLE PIE
CHICKEN HAM AND MEXICAN COLESLAW SANDWICH WITH MARBLE BREAD
ROASTED VEGGIES SANDWICH WITH CHEESE AND MINT MAYONNAISE IN MASALA BREAD 

NIZAMI CHICKEN WRAP
PANEER TIKKA and SHEEK KEBAB WRAP

What were my favorites from the spread?
I loved the egg frittata, nizami chicken wraps, herb chicken, basa fish and pesto pasta totally yummy and very filling.
 A glimpse  of the spread 
Smiles Captured at Taj Sats +AirAsia
Visit Air Asia for more info http://www.airasia.com/in/en/home.page

On a Date with George Calombaris @JW MARRIOTT Bengaluru


Zomato and Gold Rush Entertainment hosted one of a kind cookout/tasting session for food enthusiasts and Press/media on 14th Aug at JW Marriott Bengaluru.

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George apparently visited Bangalore as part of a tour to unveil "The GC Collection" on Zomato. What is GC Collection? A list of restaurants in 12 cities globally, are choosen to showcase few of george's favorite dishes on the menu creating a one of a kind experience in all the top listed restaurants for more info visit Zomato app and website. 

Zomato will showcase the fine dining options across Melbourne, Sydney, Perth, Brisbane, Adelaide, Auckland, Mumbai, Delhi, Bangalore, London, Dubai and Newyork.

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George hates Indian food in Australia and that was news to me. After watching so many Australian shows on television like food safari etc showcasing Indian food my thought was our Indian cuisine has made waves across the continent and people seemed to love it...my perception proved wrong..

George says the flavor taste and method to create original Indian food is in India no one can perfect it or can recreate the same as India that moment made me feel so proud of my country..oh my I'm so lucky. George says food for me is religion, It's who I am, Food is my passion and I love cooking. It's nothing but serving love on the plate". On that note we started our tasting session it was a 3 course meal George and his team tickled our taste buds with signature dishes at the tasting session...Ouzo Cured Salmon, Miso Eggplant, Softshell Crab Souvlaki, Salted Caramel Rice pudding almond butter with rice icecream.

Ouzo Cured Salmon, Miso Eggplant

Stuffed Bell Pepper with Pilaf and Eggplant Miso

Softshell Crab Souvlaki with Honey Lime sauce

Onion Tempura Wrap with Honey Lime 

Salted Caramel Rice pudding, Almond Butter with rice icecream.



What I loved in the tasting session was Softshell Crab Souvlaki, Salted Caramel Rice pudding almond butter with rice icecream

Finally a Pic with George...Pic Courtesy Shiju's Photography

Saturday, August 15, 2015

Bharwan Paneer Pasanda Kabab (Cottage Cheese Stuffed with Creamy Spinach)


I love Palak Paneer and Paneer Pasanda dish. I somehow wanted to combine both the dishes and create a kabab my experiment was so successful totally loved the outcome.
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Just a small tip before you prepare this dish if the paneer is fresh it tends to crumble and break while frying add 3 to 4 tbsp maida just before kneading the paneer into a dough.



Ingredients:
200 to 250 Grams Paneer(Indian Cottage Cheese)
5 Tbsp Fresh Cream
2 Cubes Cheddar Cheese (Grated)
1 Tbsp + 1 Tsp Chilly Powder
1 Tbsp Ginger and Garlic Paste
1 Tsp Coriander Powder
1/2 Tsp Turmeric Powder
1 Tbsp Garam Masala
1 Small Onion (Finely Chopped)
1/2 Tsp Grated Ginger
2 Bunches Spinach(Washed and Roughly Chopped)
1 Tsp Ghee
Salt as per taste

Method:
  • Heat a pan on medium flame add ghee to the ghee add grated ginger and fry a bit add onion and fry till light pink in color.
  • Add the chilly powder and fry the onion till raw flavor from the chilly has gone.
  • Add the chopped spinach and fry till the spinach wilts down place the flame on low and allow the spinach to cook thoroughly.
  • Once all the moisture has evaporated and the spinach has cooked remove from flame allow to cool add the grated cheese mix the palak and reserve.
  • Grate the paneer and knead to create a dough once the dough has formed take lime size portion of the paneer and flatten in the palm place the palak filling in the middle and roll the paneer back to create a croquettes.
  • In a mixing bowl add ginger and garlic paste, chilly powder, turmeric, coriander, garam masala, salt as per taste and cream mix well.
  • Dip the prepared croquettes in the marinate and allow to marinate for 5 minutes on the kitchen counter.
  • Place a pan on medium flame with 2 tbsp oil gently fry place the croquettes in the pan and fry on medium flame gently flip and fry both sides till done. Serve hot once the croquettes are done..Enjoy...:)


Wishing Everyone a Very Happy Independence Day. Thank you so much for visiting my blog. Do try this recipe and post your comments. Pics and content for media use contact me via: vidyascooking@gmail.com