Friday, October 24, 2014

Diwali Cup Cakes By Chef Hafizullah Baig @Papparazi Royal Orchid Bengaluru

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I was one among the lucky blogger to be invited for a wonderful cupcake master class at Paparazzi Orchid Bengaluru. Chef Baig and his team truly impressed me with a wonderful brunch followed by master class and High tea. 

Many of you may not know that I'm a certified Master Baker I love baking due to many issues I dropped the idea of posting baking recipes on my blog wanted to emphasis more on cooking but now days many of you are asking me to post cakes and other recipes via mails its very nice to see your requests will surely keep every one posted with new baking recipes.


The event kick started at Paparazzi Orchid I would just love to go there for the view oh my its breath taking. this space opens up every evening for dinner they serve wonderful buffet and a live bar that whips up amazing mocktail and cocktails will surely be the best evening spent.

Pre Book this space for romantic dinner or arrange a huge gathering like birthdays and so on the view itself is worth every penny.Do read my review on Zomato.

Clicks from the space also visit me on my new photography blog http://merayatra.blogspot.in/





Recipe Video...

Chef Hafizullah Baig

BASIC CUP CAKE
INGREDIENTS
Butter 500 Gm
Castor 500 Gm
Eggs 9 Nos
Flour 450 Gm
Baking Powder 10Gm
Milk 250Ml
Vanilla 2Ml

This is a 2 kilo cake recipe roughly about 50 cup cakes can be prepared. you can also use self raising flour for this recipe instead of eggs powdered Flax seeds can be used. 

METHOD
  • Preheat oven at 180 degree.
  • Make sure the butter is unsalted and is at room temperature before creaming.
  • Using a hand held beater or standing mixer blend the butter and sugar till air is incorporated and the mixture turn pale in colour.
  • Now add the egg one by one and beat till fluffy add vanilla and beat well.
  • Sift the maida and baking powder well add maida by spoon fulls and incorporate all the maida to the egg mixture and blend well till it looks nice and fluffy.

To prepare chocolate cupcake chef melted 200 grams of cooking chocolate and added to a portion of cake batter and laddled 2 sps to a lined cupcake mould.

To prepare Red cup cakes add few drops of red food coloring and mix to a portion of cake batter you can also use rose milk essence or rose water to this mixture it will make a divine batch of gulkand cupcakes.

  • Bake the cupcakes at 180 degree for 10 minutes and allow to cool before frosting.

PEANUT BUTTER FROSTING
INGREDIENTS
Unsalted Butter 50 Gm
Icing sugar 100 Gm
Peanut Butter 100 Gm
Whip Cream 50 Ml
Rainbow Sugar Balls Garnish

METHOD
  • Keep Butter at room temperature. Should be soft in texture not be Melted.
  • Mix Butter, icing sugar, peanut Butter with electric beater until smooth and creamy on Medium speed.
  • Finally add the whip cream on high speed until the Mixture is light and Fluffy.
KESAR KHOYA FROSTING

INGREDIENTS
Whipping Cream 50 Ml
Sweet Khova 100 Gm
Kesar(Saffron)  0.5 Gm
Silver Sugar Balls Few Garnish
Saffron Threads Few Garnish

METHOD

  • Beat Whip cream with electric beater until smooth, light and Fluffy.
  • Blend Sweet Khova in whip cream without lumps.
  • Dissolve Saffron in hot cooking cream add along with mixture.
GULAB JAMOON & PISTACHIO CREAM CHEESE FROSTING

INGREDIANTS
Unsalted Butter 20gm
Icing sugar 20gm
Philadelphia cream cheese 100gm
Lemon zest 1 No
Whipping Cream 50 ml
Gulab Jamoon Garnish
Pistachio Slices Garnish

METHOD

  • Keep Butter at room temperature. Should be soft in texture not be Melted.
  • Mix Butter, icing sugar, Philadelphia cream cheese, Lemon Zest with electric beater until smooth and creamy on Medium speed.
  • Finally add the whip cream on high speed until the Mixture is light and Fluffy.
KAHLUA OREO FROSTING
INGREDIENTS
Un-salted Butter 50 gm
Icing sugar 100 gm
Espresso Coffee 50 ml
Sunrise Coffee Powder 2 Gm
Kahlua Liquor  50 ml
Whip cream 50 Ml
Oreo Cookies Few Garnish

METHOD

  • Keep Butter at room temperature. Should be soft in texture not be Melted.
  • Mix Butter, icing sugar, Espresso Coffee, Coffee Powder with electric beater until smooth and creamy on Medium speed.
  • Finally add the whip cream and Kahlua Liquor on high speed until the Mixture is light and Fluffy.
  • Garnish it with Oreo Cookies
DARK CHOCOLATE GANACHE CHILLI FROSTING

INGREDIENTS
Dark Chocolate 200 gm
Heavy Cream 100 ml
Unsalted Butter 75 gm
Dried Red Chilies 1gm


METHOD
  • Combine all the above ingredients in a Bowl except Chilies. Use Microwave or Double Boiler to melt the chocolate.
  • Add chilli flakes (without seed) into the mixture, stir gently with wire whisk to get silky and smooth texture.
  • Allow it cool in Refrigerator till the time it becomes thick and firm.  
GULKAND FROSTING
INGREDIENTS
Whipping Cream 50 ml
Gulkand 100 gm
Rose Petals few Garnish
Chocolate Vermicelli few Garnish

METHOD
  • Beat Whip cream with electric beater until smooth, light and Fluffy.
  • Blend Gulkand Compote (Available in Market) in cream.

MASALA CHAI FROSTING
INGREDIENTS
Whip Cream 50 ml
Masala Chai Extract 100 ml
Icing Sugar 50gm
Cadbury Gems few Garnish
MASALA CHAI EXTRACT
INGREDIENTS
Water 300 ml
Tea Leaf 50 gm
Cinnamon 2 gm
Cardamom 5 gm
Cloves 1 gm
Fresh Ginger 5 gm
Combine all above ingredients and keep it on Simmer for 30mins, Bring down masala Extraction to 1/3, Strain it and Cool it down in refrigerator.

METHOD
  • Beat Whip cream with icing sugar in electric beater at medium speed.
  • In co-operate Masala chai extraction slowly into it.
  • Garnish it with Gems.

HIGH TEA CLICKS



Royal Orchid Central
http://www.royalorchidhotels.com/
Address: 47/1, Manipal Centre, Dickenson Road, Bangalore, Karnataka 560042
Phone:080 2558 4242

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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