Thursday, October 20, 2016

Cheese Stuffed Button Mushrooms

I tried preparing these Cheese Stuffed Mushrooms after tasting them at a gastropub called chitty chitty bang bang located in koramangala-Bengaluru. 

Stuffed Mushrooms tasted at Chitty Chitty Bang Bang...

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200 Grams Button Mushrooms 
2 Cups Bread Crumbs 
1/2 Cup Grated Cheddar Cheese
1/2 Onion (Finely Chopped)
1/2 Bell Pepper (Finely Chopped)
2 Green Chilies (Finely Chopped)
4 Pods Garlic (Finely Chopped)
1 Cup Maida (All Purpose Flour)
2 Tbsp Corn Starch
1/2 Tsp Pizza Seasoning 
Salt and Pepper Powder as per taste.
Oil for frying

For Dipping Sauce:
4 Tbsp Mayonnaise 
2 Tbsp Ketchup

This is a simple sauce recipe for starters. Combine mayo and ketchup we can add warm water to dilute if needed.

Wash the mushroom thoroughly allow the excess moisture to drain in a colander.

Detach the stalk of mushrooms.
scoop out a bit of mushroom inside if you would like them deeper.
Chop the mushroom stocks as fine as possible reserve.

Heat a wok with 1 Tbsp oil. Add finely chopped mushroom stocks, garlic, onion, chilies, and capsicum fry till onions reduce and start turning light pink in color. Add salt and seasoning stir and remove the mixture from flame allow to cool a bit before adding grated cheese.

Add cheese to the mushroom stuffing mix well.
Take Small portions of stuffing start stuffing the mushrooms. Be gentle while stuffing the mushroom its fragile might tend to break and fall apart while stuffing.
Add salt to the flour mix well. Add water little at a time mix and form a batter slightly thinner than a cake batter.

Dip the mushrooms in the batter and roll in bread crumbs. Place in fridge for 1 hours time allow the mushroom to set. Repeat the same process coat the mushroom with batter and roll in bread crumbs.

Heat enough oil in a wok gently drop the mushrooms one at a time and fry until golden brown. Drain excess oil and reserve on tissue paper. Serve stuffed mushrooms hot with dipping sauce...Enjoy :)

Tuesday, October 18, 2016

Product Review: Tupperware Ultimo Series - Speedy Chef

I was contacted by Tupperware who sent me this wonderful product called Speedy Chef. The speedy-chef works "Without power" Simple and fast blender which is effectively fast pitch compared to regular electrical beater. Speedy chef is geared with 6 x 2 n shaped beaters its faster than the electrical hand blender with "Normal crowds".

A package of cream or egg-whites is whipped to stiff peaks in seconds, pancake dough, mayonnaise or sauces are fast produced...Without power fast and effective. Speedy chefs  anti skid ring on the ground enables the bowl to stays firm. 

Speedy Chef is used as cream beater or egg beats, whips and whisks cream, egg whites, pancakes, omelets and mayonnaise faster and much quicker and quieter than an electrical beater.

Speedy Chef is easy to assemble, its equally easy to detach and wash after use. The vacuum grip lid ensures no spills. The product is Priced at 3800/-, slightly pricey but in the long run we are saving huge on electricity bills. 

People who enjoy preparing desserts, milk shakes, mousse and bakes will enjoy this gadget. Speedy chef also makes a wonderful gift for people who are starting to cook.
Components which come with Speedy Chef: 
1.3 Liter Tub (Bowl Base)
Vacuum Seal Lid
Handle with integrated tunnel
Whipper with 6x2 N Shaped Blades
Anti Skid Ring on the Base

We can whip upto 4 eggs, 400 ML Cream. Tinted bowl base enables easy identification of contents being whisked to desired consistency. Speedy Chef is easy to wash detach all components soak in warm water rise with dish wash soap.

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Macaroni and Cheese Recipe using Speedy Chef:

1 1/2 Cup Macaroni (Cooked)
3 Egg
1 Cup Cheddar Cheese (Grated)
1 Cup Milk
1 Tbsp Basil
1 Tbsp Chilly Flakes
Salt and Pepper as per taste

Add the eggs to speedy chef whip the eggs until soft peaks.
Add milk to the eggs along with herbs and salt whip until all ingredients are combined.
Add cheese to macaroni along with the egg mixture mix well and place in micro wave for a minute. mix well and place for another quick minute remove and mix well, if the consistency is thick served right away if not place it for 30 seconds and serve.
This is a fool proof mac and cheese recipe I prepare this all the time and serve it along with grill chicken my family and friends enjoy this dish. We can also use a mug to prepare this dish makes it a unique presentation if served with mug. 

I enjoyed using Tupperware Speedy Chef looking forward to create more recipes. Thanks to PR and Tupperware Team. For more info visit:

Sunday, October 16, 2016


Have you tried preparing stir fries for fried rice and noodles at home? I got to learn and taste 3 interesting recipes by Executive Chef Myo, Chef Rabi and Chef Santosh from HIGH ULTRA LOUNGE at stir fry master class session.  

Do you know food historians say that stir fries existed during HAN DYNASTY in 206 B.C. Although there are no surviving records of Han dynasty stir frying, archaeological evidence of woks and the tendency to slice food thinly indicate that the technique was likely used for cooking.

The term "stir-fry" was introduced into the English language in Buwei Yang Chao's book How to Cook and Eat in Chinese (1945), to describe the chǎo technique. Our ancestors have experimented many dishes without any foodshows and television knowledge hats off to the creative work. 

Fast forwarding to 2016 stir fried veggies, prawns and chicken are considered to be power packed nutritious meal on the go. Stir fries are easy to prepare and tastes good.

There is a prepup to prepare any dish for stir fries one has to chop all the veggies finely and in different shapes wash it in lukewarm water and vinegar, steam cook or blanch and reserve.

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If one wants to serve crispy veggies, chicken or prawn they need to half fry the meat and reserve just before serving second fry the vegetable and meat and toss with sauces and veggies.

1 Large Eggplant
100 Grams Baby corn
2 Tbsp Corn flour
1 Tbsp Fresh Coriander
1 Tbsp Chilly Flakes
2 Tbsp Soya Sauce
1 Tbsp Butter
1 Tbsp Oil + Frying
1 Tbsp Garlic
1 Tbsp Onion
1 Tbsp Lime Juice

Peel the eggplant chop into fingers and reserve. 
Slice the baby corn into halfs reserve. 
Finely chop onion, coriander and garlic reserve.
In a mixing bowl add baby corn, eggplant and corn flour sprinkle water add pinch of salt mix well.
Heat oil in a wok. Once the oil reaches to smoking point drop the corn and eggplant pieces one by one and fry till golden brown in color we can also half fry the veggies and reserve before serving fry till golden and assemble.
Heat a wok with 1 tbsp oil. Add garlic and onion fry till light golden in color add Lime juice, butter, chilly flakes and soya sauce stir a bit. Add salt if needed.
Add coriander and fried veggies toss to coat and serve right away this dish is an excellent starter can also be served with noodles.

1/2 Cup Chopped Beans
1/2 Cup Chopped Carrots,
1/2 Cup Sliced Bell Peppers
1 Tbsp Finely Chopped Garlic
1/2 Cup Broccoli Florets 
1/2 Cup Sliced Lotus Roots
1/2 Cup Onion Rings
1/2 Cup Asparagus cut into halfs
1/2 Cup Button Mushrooms Halved 
1 Tbsp Oyster Mushroom Sauce
1 Tbsp Chilly Garlic Sauce
1 Tbsp Red Wine or Chinese Wine
1 Tbsp Soya Sauce
1 Tbsp Sesame Oil
1 Tbsp Chilly Flakes
1 Tbsp Butter
2 Tbsp Corn Starch
Salt as per taste

Wash all the veggies in lukewarm water. Blanch or steam cook all the veggies and reserve.
Heat oil in a wok add 1 Tbsp sesame oil. Add chopped garlic and fry till raw flavor has gone.
Add onion, bell peppers, baby corn, and mushrooms fry till the veggies turn light pink. Add broccoli, lotus roots, asparagus, and beans fry a bit.
Add salt as per taste and 1/4 Tsp sugar fry and combine all the ingredients.
Combine oyster sauce, chilly garlic sauce, chilly flakes, butter, wine and soya sauce.
Add the combine sauce to the veggies toss and fry. serve hot with fried rice and enjoy :)
Same Stir Fry with Bok Choy and Veggies

200 Grams Chicken Breast or boneless chicken pieces
2 Tbsp Corn Flour
1 Tbsp Black Bean Sauce
1 Tbsp Oyster Mushroom Sauce
1 Tbsp Chopped Garlic
1 Tbsp Soy Sauce
1 Tbsp Red Chilly Paste
1 Tbsp Butter 
1 Tbsp Chinese Wine or Red Wine
1 Tbsp Sesame Oil
Oil for frying
3 Dried Red Chilies
1 Tbsp Finely Chopped Onion
1 Tbsp Ginger
1/4 Tsp Sugar
1/4 Tsp Pepper Powder 
1/4 Chilly Flakes
Salt as per taste

Combine Soy sauce, oyster sauce, wine, butter and chilly flakes reserve.
Add corn flour to chicken pieces sprinkle water mix and reserve.
Heat oil in a wok drop the chicken pieces one by one and fry till golden brown in color or we can also half fry the chicken and reserve before serving fry till golden and assemble.
Heat a wok with sesame oil. Once the oil is hot add chopped garlic and ginger fry a bit. Add onion and fry till transparent.
Add the sauce and fry till raw flavor has gone.
Add the fried chicken, sugar, black bean sauce, chilly paste and salt as per taste toss to coat and serve hot...Enjoy as a starter for drinks or serve as side dish for herb rice.
I enjoyed filming, learning stir fries from the experts, also got so many insights from the class and got to see how they create flavorful stir fries with just handful of ingredients.
Orange and Cinnamon Slush Prefect drink after tasting stir fries...

Thursday, October 13, 2016

Ridge Gourd Peel Chutney Recipe (Peerkangai Chutney Recipe)

Ridge Gourd is a such a tasty and economical vegetable we can prepare two dishes using one vegetable. The skin is used for chutney and the vegetable is used in a curry. 

This Chutney is a typical southindian recipe. We normally prepare steam cooked rice add generous amount of ghee mix this chutney and serve it for lunch. We can also store this chutney upto 3 days in the fridge and serve it with idly, dosa or roti.

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Make sure to purchase ridge gourd which is 150 to 200 grams for this recipe as it will be tender. 1 1/2 Cups Ridge Gourd Peel, 3 Sprigs Curry leaves, 8 Dried Red Chilies, 3 Tbsp Channa Dhal or split chick peas, 5 Pods Garlic, Fist Full Coriander, 1/4 Tsp Asafoetida, 1 Tbsp Tamarind pulp or small piece tamarind,1/2 Cup Fresh Coconut, Salt as per taste, Oil or Ghee as needed.

Method: Heat a wok on medium flame add 1 tbsp oil and fry the channa dhal first until the color changes to light pink remove and reserve on a plate. 

Add 1 tbsp oil to the same wok once the oil is hot add chilies and fry for a minute reserve in a plate, fry the tamarind, garlic, curry leaves, coriander and tamarind on low flame once the greens wilt down a bit reserve in a plate. 

Add 1 tbsp of oil place the flame on low once the oil starts smoking add asafoetida and allow to splutter add the ridge gourd peel fry until there is no moisture in the peel..the peel should turn light pink or golden brown in the edges remove from flame.

Add all the ingredients to a mixer jar along with coconut and salt grind to form a coarse paste. Add water and grind to form a smooth chutney serve with roti, dosa, idly or rice enjoy...:) 

On a Date with Dineout @Loveshack, Koramangala-Bengaluru

Dineout is India’s largest table reservation service that seats over 1,50,000 diners a month in more than 3,500 restaurants in 8 cities. Dineout helps diners reserve tables with great offers on booking. 

Users also have option to pay bill via app, where they can earn points and redeem cashbacks, buy deals, event tickets, and lots more. Join the Dineout community and don't wait out! #bookpayearn.

I was hosted by Dineout and Loveschak for the bloggers table. Love Schak is a terrace restropub with a casual and cozy ambiance, overlooking koramangala intermediate ring road. Space has varied seating options with a separate V.I.P enclosure for private parties.

Loveschak offers a decent cocktail and food menu. One can indulge in barbecue, grills, pizzas, sizzlers and short eats. Buffet can be arranged above 40 covers.

Every Wednesday its ladies night with karaoke...being midweek this place was packed I suggest you to book your table via dineout before heading there. 

We were lucky to get seats and start our tasting session with starters and cocktails. Corn Cheese Balls, Jalapeno Cheese Croquette, Lumpia Spring Rolls, Chilli Paneer, Chicken wings, Tempura fried Mutton Seekh, Ham and Cheese Croquette, Anjal Rawa fry, Coorgi Pork.

Cocktails: Long beach Iced Tea, 18 till u Die, The Tropics, Red Bed, Lime Rick, and Forbidden Island.

For mains we had...Thai veg curry, Shack Signature Chicken, Shack Bowl, and Goan Fish Curry.

Desserts were classic: Chocolate tart, Blueberry cheesecake, Apple crumble...
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The Tropics: White rum, cardamon, pineapple, sugar syrup

Lime Rick: American whiskey, Hazelnut, triple sec, pineapple

Long Beach Iced Tea: Vodka, Gin, White rum, Tequila, Triple Sec, Cranberry juice lime

 Jalapeno Cheese Croquette

  Corn Cheese Balls

 Chilly Paneer

 Ham and Cheese Croquette

 Chicken Wings

 Lumpia Spring Rolls

 Anjal Rawa fry

 Tempura Fried Mutton Seekh

 Coorgi Pork

 Shack Bowl

 Goan Fish Curry with Rice

 Shack Signature Chicken

 Thai Red Curry with Rice

 Apple Crumble

 Cheese Cake

Chocolate Tart

My picks from the starters were chilly paneer, sheek tempura, coorgi pork and chicken wings. I loved everything about these starters it was greasy and spicy just like streetshack food but with a modern twist. 

From the mains I enjoyed the shack bowl and thai curry...Shack bowl was filled with spicy butter chicken topped with fried egg and extra butter toast on side, this was truly lip smacking the gooey egg and masala combo can never go wrong. Thai curry was just perfect they could've added more veggies and tofu for added taste and flavor. 

Desserts were bang on enjoyed the apple crumble will go back just for the apple crumble one day.

Perfect setting to hangout on a datenight or with friends. Book via Dineout and enjoy added benefits on your next dining experience. 

Where is LoveSchak Located???