Indian Wine Tasting Four Seasons @ FAVA UB CITY

I was invited for a wine tasting event from four seasons the event was held at Fava mediterranean restaurant which has many food awards in its bag. I personally wanted to go in for a wine tasting class i was really thrilled to see an invite from FourSeasons  people now have the knowledge that wine is good for health since it has 10 to 12% alcohol and is good for heart and skin overall wine is good for health when consumed moderately.
Fava serves up mediterranean food its located in UB city Bangalore.

Fourseasons is an Indian winery which is located at Baramati Pune the wine is prepared from locally grown grapes from Sahyadri valley in Maharashtra, India...good quality wines at reasonable price...
We tasted four different wines Sauvignon Blanc, Viognier, Cabernet Sauvignon and Blush Rose...
Normally white wine is served with fish chicken or veg food and dark wines are served for dense meats like lamb beef pork etc...but during the wine tasting session Mr.Amit from UB spirits told that these days people tend to mix wine according to their liking its not like white wines are served only for fish and chicken it can be served along with lamb meat too..
Its always good to chill the wine before serving  and its always a good idea to vent the red wines before serving as shown in the pic...if your serving up 3 to 4 different wines its always good to cleanse you palette with water...what are you waiting for open your mind, put your pre-conceptions aside, and get out and taste. Four Seasons has great local wines to satisfy your inner wine nerd…or to just drink without pretense.  
Few Dips at display could not resist clicking a few pics just to make your mouth water for more...
Mr.Amit from UB Spirits starting the wine tasting session...
Starting with Sauvignon Blanc which is a milder version compared to the rest...its Vibrant acidity stands up well with many dishes...
Blush the rosy colored wine tastes really good with grilled food and salads you can surely pair them up with tandoori recipes...

Cabernet Sauvignon the darkest burgundy colored wine was excellent with chocolate truffles this wine has distinctive oak and smokey flavors...
Amit also gave us a taste test with limes just to see how we salivate after we combine wine and lime this helps us to understand the acidity in the wine...
Our experiments proceeded with food and wine I ordered the crab meat and hummus along with pita bread I liked Sauvignon Blanc it tasted really good absolutely recommend to serve for fish recipes...
Dad ordered chicken salad with couscous and grapes I tasted it with the blush it was prefect combo paired really well with the salad...
Main course Chicken breast stuffed with caramelized onion and cream sauce this again tasted well with Sauvignon Blanc...
Harissa Grilled Fish with vegetables tasted excellent with Blush and Sauvignon Blanc...
Dessert Chocolate Pudding, Turkish coffee and truffles paired with Cabernet Sauvignon was excellent...
Good Food Good Wine Good Company thats all a food blogger can ask for...thanks to Four Seasons for giving me an opportunity to taste and savor their wines surely going to purchase and recommend other to do so...Four seasons wines are best for gifts Diwali and Christmas is just round the corner so start planning or just to surprise a special some one at home for dinner...:)

Ambiance: 9/10
Food: 8/10
Service: 9/10
Wine: 10/10

Also do not forget to Visit and Shop:

Keema Upma

From the day I'm blogging  People have always kept on asking me nonstop for dinner ideas and something to serve up during parties...Kheema Upma is one of our family favorite and best kept family secret recipe we cook this recipe up for special occasions breakfast and dinner its always recommended to serve  along with fried egg and raita...

Keema Upma Recipe Video

250 Grams Mutton Kheema
1/2 Cup Frozen or Fresh Peas
1 Potato (chopped into tiny cubes)
1 Large Onion(roughly chopped)
2 Tbsp Ginger Garlic Paste
1 Tomato(roughly chopped)
2 Cups Bansi Rawa 
4 Slit Green Chillies
2 Tbsp Chilly Powder, 1 Tsp Turmeric Powder, 1/2 Tsp Coriander Powder, 1 Tbsp Garam Masala
1 Bay Leaf ,3 Cardamom Pods, 4 Cloves and 2 inch Stick Cinnamon
4 Tbsp Oil and Ghee
Mint, Coriander and Lime Juice for garnish
Salt as per taste

Prep Up:
  1. In a heavy bottom pot add 2 tsp oil add 1 tbsp ginger and garlic paste fry a bit add the meat and fry a bit add chilly powder turmeric powder coriander powder and salt keep frying add 1/2 cup water salt cover for a minute and cook once it starts to boil add chopped potato and peas cover and cook till water evaporates meat and veg should have cooked through.
  2. Heat a heavy bottom wok on medium flame add the bansi rawa keep stirring and dry roasting rawa once dry roasted it will turn brown in color remove from flame and reserve. 
  • Heat a heavy bottom wok on medium flame add oil and ghee once the oil is hot add ginger and garlic paste fry a bit till raw flavor has gone add whole spices bayleaf, cardamom, cloves and cinnamon allow to splutter a bit.
  • Add onion and slit chilly fry a bit add tomato and fry a bit once the onion and tomato has reduced a bit add rawa and fry add salt as per taste and keep stirring and frying.
  • Add 6 cups hot water and mix all ingredients add the kheema mixture and mix till well combined.
  • Garnish with finely chopped mint coriander and lime juice mix well cover allow the rawa to absorb all the moisture once the oil separates a bit its done ready to serve...Serve hot with raita and fried egg...Enjoy...:)

Spicy Mutton Fried Rice

I love fried rice. part of this recipe is fusion. experimenting with few ingredients I've never used in a fried rice like coriander kasuri methi and chicken stock cube trust me the experiment was awesome must boast it turned out like ordered from restaurant 

Video recipe for mutton fried rice...:)

3 Carrots(Finely Chopped)
100 Grams Beans(Finely Chopped)
1 Bell Pepper (Finely Chopped)
2 Onions (Finely Chopped)
5 Green Chilly (Finely Chopped) 
3 Sprigs Spring Onion( Finely Chopped)
1/2 Cup Frozen Peas(Optional)

2 Cups Cooked Basmati Rice
4 Eggs
2 Cups Cooked Mutton
1 Tbsp Ginger and Garlic Paste

2 Tbsp Soya Sauce
2 Tsp Chilly Sauce
1 Tsp Black Pepper Powder
1 Tbsp Chilly Powder
1 Chicken Stock Cube
2 Tbsp Kasuri Methi
Salt as per taste

Prep Up:
  1. Wash the rice add to a pressure cooker with 3 cups water 1 tsp oil 1 tsp salt and pressure cook for 2 to 3 whistles.
  2. Make sure to chop all veggies into tiny pieces.
  3. Cook the mutton with 1 tsp salt 1 tsp turmeric powder till well done then shred the meat remove all the bones.
  4. Once the rice has cooked allow to cool completely this way rice will separate fast this can be done a head of time.

  • Heat a heavy bottom wok add 3 tbsp oil crack open the eggs scramble the eggs add salt and chilly powder once scrambled drain the excess oil in the wok and reserve the egg.
  • If needed add 1 tbsp oil in the same wok add ginger and garlic paste  fry a bit till raw flavor has gone add onion chillies and fry till transparent.
  • Add all the finely chopped veggies and fry a bit add chilly powder salt pepper powder and chicken cube keep stirring add the meat stock to cook the veggies.
  • Add the shredded meat  kasuri methi finely chopped capsicum and spring onion fry a bit.
  • Add 1 tbsp soya sauce and chilly sauce fry a bit add cooked rice mix and fry all the ingredients check for salt add if needed allow to fry a bit garnish with coriander and lime juice serve hot...Enjoy...:)

  • If you prepare excess veggie masala and store in fridge its easy to add noodles or pasta reheat and and serve...I've used pasta with my leftover veggie meat mix just sprinkled some cheese microwaved it for 5 minutes and served it was yummm...:)

Kara Puri

These puri are best to carry on a travel,picnic or just served hot for breakfast along with chutney kids of all ages love these puri since its spicy and crisp...:)

Video Recipe Kara Poori...:)

3 Large Onion ( Finely chopped)
4 to 5 Chillies (Finely Chopped)
3 to 4 Sprigs Curry Leaves (Finely Chopped)
Fist Full Coriander(Finely Chopped)
1 1/2 Tbsp Cumin Seeds
1/4 Tsp Asafoetida
2 Cups Maida/All purpose flour
3 Cups Wheat Flour
Salt as per taste
Oil for frying
  • Heat a wok with 3 tsp oil add cumin and asafoetida allow to splutter add finely chopped onion chillies and curry leaves fry a bit add salt just for onions to cook one it turns transparent add coriander and fry a bit remove from flame.
  • Sieve maida and wheat flour add to a mixing bowl transfer the  onions to the flour combine onions to the flour first then add salt add water and deslove salt start to knead the dough once it form into soft chapati dough consistency allow to rest a bit.

  • Heat oil in a wok take small portions of dough dip in flour roll out into puri.
  • Gently slide the puri into oil anf fry till light brown in color drain of excess oil and serve hot with chutney...enjoy...:)

Indo Chinese: Mushroom Chilly Recipe

Mushroom Chilly is an excellent starter come side dish for fried rice or noodles. We can also serve this dish with southindian meals, spe...