Wednesday, October 22, 2014

Zespri Kiwi Diwali @ITC Gardenia Bengaluru

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Zespri Kiwi is know as world's best. Healthy and nutritious kiwi can be eaten many ways from refreshing cocktails.mocktails, soups, salads and so on also visit the website for more recipes. I was invited to take kiwi master class at ITC Gardenia Bengaluru on the 11th October, 2014. Chef Yogen Datta heart of ITC totally impressed us with the creation hats off to chef Yogen and team.


The event was conducted at Lotus Pavilion such a beautiful place to be  it was like the entire stage floating on river surrounded by fresh lotus plants the lotus scent and sight was amazing. This was first time ever for me to try some golden Kiwi it was so tasty between a mango and peach never expected the kiwi to taste so good. Rich properties in kiwi is also know to cure many diseases its also very good for diabetic people Kiwi also comes in dried powder format which is used as seasoning for many dishes and can be consumed as it is. Kiwi season starts from October and ends early Feb so grab those kiwi and try some of chefs recipes as given below.

Chef Joshi 
Prepared Spicy Kiwi and Avocado Gunkan
Gunkan is traditional sushi shape which resembles a Japanese Battle Ship.

Recipe for 6 Pieces
Cooked Sushi Rice 120grms
after cooking the rice 1 tbsp of sushi vinegar is added and reserved.
2 Yellow Kiwi cut into small chunks
1 Ripe Avocado cut into small chunks
Mayonnaise 
Togarashi Powder
Nori sheets

Prepare by mixing the mayonnaise with the togarashi powder and season well add the chopped kiwi and avocado mix and reserve for 10 minutes.

Take the nori sheets and toast till bit crisp cut into 2 Inch strips and reserve.

Always place a bowl of ice water mixed with sushi vinegar this helps from rice sticking to your finger take lemon size portions of rice and  prepare a boat shape ball.

Take the nori sheet and cover the edges seal with a grain of rice. in the hallow space add the kiwi mixture and garnish with cucumber serve right away...enjoy..:)


Do watch Chef Joshi in action...

Chef Vittorio Greco 
Prepared Kiwi and Prawn Carpaccio garnished with Kiwi Vinaigrette 

Recipe Serves 2 Portions

For the Kiwi Marinate: 
Dijon mustard 1 Tbsp
Olive Oil 1 Tbsp
Lemon Zest
Salt to taste

For Vinaigrette:
Orange Juice 2 Tbsp
Lemon Juice 2 Tbsp
Lemon and orange zest 
Oil 6 Tbsp
Salt and pepper to taste
A sprig of thyme
Grind all the ingredients using a hand blender or mixer jar check for seasoning.

Prepare the prawns by de veining and slicing into half's flatten the prawns using a knife. 
smear the prawns with the vinaigrette allow to rest for halt hour the prawns will 
pickle in this process.

Slice the kiwi into thin slices and start to arrange the kiwi and prawn in layers on a serving 
plate. chop the kiwi into tiny chunks and add to the kiwi marinate mix well and garnish over
the arranged prawns  drizzle some vinaigrette and garnish with thinly sliced chilly...enjoy.

Watch Chef Greco in action...


Golden Kiwi Cheese Cake


Cheese Cake Base: 130 Grams Butter, 120 Grams Maida, 65 Grams Powdered Almonds, 65 Grams Sugar, 2 Grams Baking Powder.

Melt the butter. Mix the other ingredients first add the melted butter to the dry ingredients and rub to form crumble texture. allow the crumble to rest for half an hour  spread it over a baking sheet and bake at 160 degree until the crumble turns golden brown.

My Tip: You also use 100 grams of melted butter to 2 packs of powdered gram cracker biscuits and prepare this base.

Add this mixture to a cake ring and flatten the crumb coat place in fridge for half an hour to set.

Cheese Cake Filling: 2 Egg Yolks, 100 Grams Icing Sugar, 300 Grams Cream Cheese, 1 Tbsp Lime Juice, 1 Tbsp Gelatine, 300 Grams Heavy Whipping Cream.

Whip the heavy cream till fluffy and store in fridge. whip the cream cheese till lite and fluffy and store in fridge. In a mixing bowl add egg yolks and sugar whisk till well combined place water in a double boiler place the egg yolk mixture on the double boiler cook until it reaches 80 degree or until a smooth pale custard is formed allow to cool a bit in room temperature. combine and fold both the cheese and whipping cream add the custard and fold now melt the gelatine allow to cool a bit add a portion of this mixture to the gelatine first and then mix the gelatine to the entire batch fold and mix the mixture.

Peel 4 golden Kiwi and chop into wedges. add the first layer of cheese to the prepared crumb mixture then layer with kiwi and then the cheese mixture follow this layering at least 3 times place the cheese mixture in the fridge and allow to set. 

Once the cheese cake sets demould the cake from the ring and place on to a serving plate garnish with chopped kiwi and twill serve tight away enjoy...:)

My Tip: to avoid egg custard prepare custard using full fat milk take 1 cup milk bring to a boil add 2 tbsp of diluted corn starch whisk well to form and custard and use. to avoid gelatine use 10 grams agar agar. melt agar agar powder in 1/2 cup of hot water and use as required.

Golden Kiwi Sangria

At the Hightea we enjoyed wonderful beet and carrot chips golden kiwi cheese rolls tofu carpaccio and so on it was truly an amazing experience. Thanks to Chef Yogen and team.

Golden Kiwi
Golden Kiwi Cheese rolls
Friends I've also started my new photography lifestyle and travel blog do visit me and comment. http://merayatra.blogspot.in/

























Thanks to Zespri.
https://www.zespri.com/

Thanks to ITC Gardenia
https://www.itchotels.in

Tuesday, October 21, 2014

Launch- Ramada Encore Bengaluru

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I was invited for the launch of 19 business suites at Ramada Encore  followed by high tea. Ramada encore which is located at a walking distance from Embassy Golf Links Bengaluru, Houses major IT, Entertainment hubs and Hospitals in and around, Just 45 minute drive from Bengaluru International Airport. Business and leisure travelers truly love this budget friendly hotel read all reviews on tripadvisor.


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Hotel Amenities Services:

The Bar
Valet Parking
Business Desk
The Hub Dining
Laundry
Doctor-on-Call, Free Parking Facilities.
Meeting & Event Space
Complimentary Self Parking
24-Hour Room Service
Foreign Exchange
Pet Friendly Hotel
Transportation Facilities for pickup/drop/sight-seeing are available.
Limousine Service
Daily Housekeeping
Express Check-Out
Fitness Center
Complimentary Wi-Fi & High-speed Internet
Colour Television 40" with Satellite Channels.


The Property is developed and operated by J.Rama Raju and J.Chaitanya Varma addressing the meet Rama Raju was very happy to be associated with the world's largest hotel company Wyndham Hotel Group. From Ramada encore its easy to commute  to many shopping, dinning and entertainment hubs. Business travelers will truly appreciate our complimentary Wi-Fi with print, copy and fax services and we offer board meeting room with latest facilities. We would eventually ramp up 90 rooms in future. We also want to follow the best practices and maintain best standards at affordable price point. 

The Hub offers a vibrant and contemporary atmosphere serves international cuisines and bountiful buffets for breakfast, lunch and dinner. we also have a fully stocked bar. 

Wyndham hotel group, part of wyndham worldwide corporation. is the worlds largest most diverse hotel company with 7540 hotels and 650200 rooms in 71 countries under Wyndham hotels and resorts http://www.wyndham.com/hotels/destinations


Business facilities:

Enjoy an office away from the office with a desk and free wired and wireless internet access in every room to keep you in touch with work or loved ones. Printing, photocopy and fax facilities are available at reception. 650 Square Feet board room is a space for social events, Interviews , training session or conference. Venue is outfitted with overhead LED Projector, ceiling mounted screen, 50-inch LED TV and office supplies including  writing pads, pens, markers, a white board and flip chart.


At Ramada Encore rooms include:
  • Twin or queen memory foam mattresses "triple sheeted" to ensure a hygienic and luxurious nights sleep 
  • Centralized Air conditioning
  • Superb tiled Glass walled bathroom
  • Luxurious Rain showers
  • Digital TV channels and HDMI. 40' LCD TV's  flat screen televisions in all rooms.
  • Mini Bar, tea/coffee maker
  • Wi Fi
  • Work desk with ergonomic chairs.
  • Ample Closet space with electronic safes.
  • Ironing board
  • Hair Dryer
  • Phones with Voice mail
  • Bottled water.
Ramada Encore Domlur Bangalore
282-285, 100 Feet Road, Amarajyothi Layout, Domlur 1st Stage, Bangalore, Karnataka 560071
080 3014 3014
http://www.ramadaencorebangalore.com/
https://www.facebook.com/ramadaencorebangalore


My Clicks from High Tea.

Blue Laguna.

Khaman Dhokla.

Polenta cheeseballs.

Chicken Karnji.

Chicken Pie.

Komola Bhoj

Steamed apple and peach cake.

Chocolate Cake.
Thanks to Ramada Encore.


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Review - Soho st. Restaurant @Koramangala Bengaluru

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The Blogger Table Meet always excites me. Soho had invited  us last Sunday to savor their menu everyone of us loved the food there. The never ending buffet consists of extensive varieties of veg and nonveg,  live salad counter, live pasta counter, hot steaming soups wide range of starters and mains. petite portions of desserts a cotton candy counter and cold stone ice cream will surely put a smile on your face.  Soho means different entertainment centers at one spot which is also referred as district and so on back in London Soho has taken the name for sure it has different cuisines set up at one spot.

At Soho they serve buffets for lunch and dinner. Cuisines North Indian, Chinese, Italian, Thai, Japanese, Continental.

Timing: 12 Noon to 3:30 PM, 7 PM to 11:30 PM. Costs Rs. 575 + TAX Lunch and Dinner (Mon-Thur) Rs. 675 +TAX Lunch and Dinner (Fri-Sun) 

Address: Ground Floor, Sona Towers, Next to Christ College, Hosur Main Road, Koramangala, Bangalore. Ph: 080 49652622

A glimpse of soho in my video...


The Bar is not functioning yet they are waiting for the paper work to get over and pretty soon the bar will function however the wonderful and refreshing mocktails were amazing I totally enjoyed the watermelon punch and virgin pinacolada. 

The music is amazing totally enjoyed the vibe here. The ambiance looks hip and chick ample space to move around a separate play area for the kids which can keep them totally preoccupied and you can enjoy your meal in peace. Service is pretty good live see thur counters where they prepare grills and shawarma will totally keep you preoccupied.

The space is purely a family entertaining space young and old will love the food and entertainment. I totally recommend this space to you if your conducting a large party they can easily accommodate ample seating and food is plentiful.

I've also posted the menu from monday to Thursday and Friday to Sunday do pre-plan and head out to enjoy a wonderful spread.

Watermelon Punch and Pinacolada

SOHO MENU

Monday -Thursday

BREADS STICKS MENU 1
Buns, Bread Sticks, Bread rolls, Bread rolls

SOUP
VEG 1 Vegetable Shorba, 2 Potato Leek soup
NON VEG 3 Chicken Lung fung soup

SALADS
VEG Make your own salad
DRESSING Remoulade, Caesar dressing, Vinaigrette, Herb dressing
SUSHI
Non Veg, Crab Sushi, Pickled gingerVeg,  Sushi Wasabi

PASTA COUNTER
3 Types of pasta
"Cream sauce & Veg. marinara"
Pasta condiments

Starters on the buffet
Hot starters
NON VEG 1 Chicken shawarma, 2 Oriental chicken wings
Veg. 3 Veg. shawarma, 4 Crumb fried mushroom, 4 Paras Kebab-- Indian
Accompaniment veg. Lebnah
TANDOOR
VEG 1 Paneer Hariyali tikka, 2 Soya chaanp , 3 Aloo tuk
NON VEG 1 Chicken Tangdi kebab, 2 Adraki fish tikka, Sauces Mint chutney
DIMSUMS
VEG 1 Veg. suimai , 2 Spinach & Puckchoy dumpling, 3 Gauti, 4 Sticky rice dimsum
NON VEG.1 Chicken basil Dimsum, 2 Lamb juicy roll
Sauces
Black pepper sauce , Chili soya, Seasame tomato, Chili bean sauce
LORD OF THE GRILL

Veg.
Potato wedges, Assorted vegetables, Squash ( zucchini), Mushroom, Eggplant, Baby corn , Pineapple Tomatina, Bell peppers, Devil sauce, Black pepper sauce

Non Veg.
Chicken Pekin BBQ sauce, Mutton Sweet chili sauce, Fish Roast gravy (only non veg.), Squid
KHEEMA PAV 1 Masala Kheema pav
MAIN COURSE
Non Veg
INDIAN 1 Chicken shaagwala, 2 Mutton curry
ORIENTAL 3 Prawn in Hunan sauce
CONTINENTAL 4 Fish orley

Veg
INDIAN 1 Paneer lababdar, 2 Vegetable kofta curry

ORIENTAL 1 Thai Green curry, 2 Sapo vegetables

RICE
VEG 1 Tiranga Rice, 2 Steam rice

NON VEG 3 Chicken zaika biryani
NOODLE 4 Vegetable Hakka noodle
REGULAR CURD RICE
Mix. Veg raita , 4 types of fryums, 4 types of pickle, Green Salad
DAL 1 Dal pancharatna
REGULAR Roti Naan/ tandoori roti
DESSERT
PASTRY 3 Strawberry pastry , Pineapple pastry, Brownie, Fruit custard, Orange mousse, Apple crumble pie, Jello

COTTON CANDY
HOT DESSERT 1 Gajar Halwa
CUT FRUITS 2 Watermelon, pineapple


Minced chicken and glass noodle soup


SOHO MENU
Friday -Sunday

BREADS STICKS MENU 2
Buns, Bread Sticks, Bread rolls

SOUP
VEG 1 Tomato dhania shorba , 2 Cream of vegetable soup
NON VEG 3 Minced chicken and glass noodle soup

SALADS
VEG
Make your own salad
DRESSING Remoulade, Caesar dressing, Vinaigrette, Herb dressing
SUSHI
Non Veg Crab Sushi Pickled ginger
Veg. Sushi Wasabi

PASTA COUNTER
3 Types of pasta"Cream sauce & 
Veg. marinara"Pasta condiments

Starters on the buffet

SHAWARMA
NON VEG 1 Chicken shawarma, 2 Oriental chicken wings
Veg. 3 Veg.Shawarma, 4 Crispy fried vegetables, 5 Soya Chap
Accompaniment veg. Lebnah
TANDOORI
VEG 1 Tandoori aloo, 2 Tandoori mushroom, 3 Veg. Shami kebab, 4 Adraki Paneer tikka
NON VEG 1 Chicken Tangdi kebab, 2 Pahari fish tikka
Sauces Mint chutney
DIMSUMS
VEG 1 Veg. suimai , 2 Spinach & Puckchoy dumpling, 3 Gauti
NON VEG.1 Chicken basil Dimsum, 2 Lamb juicy roll, 3 Prawn Hargao
Sauces Black pepper sauce , Chili soya, Seasame tomato, Chili bean sauce
LORD OF THE GRILL AND SAUCES

Veg.
Potato wedges, Assorted vegetables, Squash ( zucchini), Mushroom, Eggplant, Baby corn, Pineapple Bell peppers
Devil sauce
Black pepper sauce

Non Veg.
Chicken BBQ sauce, Mutton Chilly garlic Sauce, Fish Prawn
KHEEMA PAV
1 Masala Kheema pav
MAIN COURSE
Non Veg
INDIAN 1 Butter chicken 2 Mutton rogan josh

ORIENTAL 3 Schezwan chili prawn

CONTINENTAL 4 Grilled fish in lemon butter 

Veg
INDIAN 1 Palak paneer, 2 Soya chaanp masala

ORIENTAL 1 Thai Red curry, 2 Kung pao vegetables

RICE
VEG 1 Peas Pulao , 2 Steam rice

NON VEG 3 Hyderabadi chicken biryani

NOODLE 4 vegetable hakka noodle
REGULAR CURD RICE
Mix. Veg raita , 4 types of fryums, 4 types of pickle, Green Salad
DAL 1 Dal Makhni
REGULAR Roti Naan/ tandoori roti
DESSERT

PASTRY 3 Strawberry pastry, Pineapple pastry, Brownie, Fruit custard, Orange mousse, Caramel Custard,  Jello

COTTON CANDY
HOT DESSERT 1 Gulab jamun
CUT FRUITS 2 Watermelon, pineapple

Live Salad and Pasta Counter.

Chicken Tangdi..

Ajwaini Murgh..

Stir fried chicken is BBQ Sauce

Mutton in Devil Sauce..

Fish Tikka..

Stir Fried Fish is Hot Sauce..

Masala Crab..

Soft Pillows of Chicken Shawarma...

Dimsums...

Keema Pav and Live Chicken Shawarma Counter...

Biryani, Butter Chicken and Rogan Josh...

Dessert Counter...

Cold Icecream...

Cotton Candy..

Over all totally enjoyed the entire experience and will visit again with my parents.

Thanks to Soho

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Sunday, October 12, 2014

Arcot-Style Mutton Kathirikai Kuzhambu/ Southindian Brinjal Mutton Curry

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This is one simple and very affordable recipe for everyone. These type of curries are typical in every southindian home on sunday we enjoy every bit just rice rasam a salad or raita along with the curry is a feast on its own. Some Simple things in life can never be bought its always prepared with love.

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Ingredients:
750 Grams Mutton
250 Grams Brinjal Chopped in big chunks
2 Onion Chopped
2 Chilies Slit
1/4 Fresh Coconut
Fist Full Coriander

1/4 Tsp Turmeric powder
1 1/2 Tbsp Chilly Powder
1 Tbsp Coriander Powder
2 Tbsp Ginger and Garlic Paste
3 Inch Sticks Cinnamon
6 Cloves
4 Cardamom Pods
1 Piece Star Anise

2 Tbsp Ghee
3 Tbsp Oil
Salt as per taste
For Garnish 1/2 lime juice and chopped coriander


Method:

  • Heat a pressure cooker on medium flame add 2 tbsp oil once oil heats up add  to it 2 sticks cinnamon, 3 cloves, 2 pods cardamom and star annise allow to splutter a bit.
  • Add 1 tbsp ginger and garlic paste fry a bit.
  • Add the meat and toss to fry add chilly, tumeric and coriander powder toss to coat add 1 tsp salt and fry till moisture releases add 2 cups water and place a cover and whistle cook for 3 whistles or until meat is fork tender.
  • Heat a wok or heavy bottom pot with 2 tbsp ghee and 1 tbsp oil on medium flame add the remainder spices allow to splutter a bit add the onion, chilly and ginger garlic paste fry until raw flavor has gone.
  • This step is optional I did add 1/2 tsp of chilly powder and a pinch of tumeric powder to the onion while frying I like my curries a bit spicy and hot adjust the heat as per your taste.
  • Once the onion fries and starts to turn brown add brinjal and fry a bit add the cooked meat to the brinjal adjust salt and water cook the vegetable until half done.
  • Grind the coconut and coriander to a smooth paste add very little water while grinding the coconut.
  • Once the brinjal is half done add the coconut paste to the curry and bring to a boil cover and allow to cook until well done and the raw flavor from the coconut should be reduced once done garnish with chopped coriander and lime juice and serve hot with rice...Enjoy...:)


When ever amma prepares ginger and garlic paste she will always add 1/2 tbsp of fennel and 1/2 tsp of pepper corns when grinding this enhances the flavor and taste in your recipe.

Cook...Serve....Enjoy...Repeat...!!!!

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