Review: Kent Cold Pressed Juicing (Cucumber & Apple Juice Benefits)

I'm Happy to be associated with Kent for this review. Being a food blogger I like to detox from time to time and enjoy juicing, I was already in search of a good juicer timing was perfect when kent contacted me. 

Cold-pressed juices contain many beneficial nutrients. In recent times I've seen many Indians opt for cold pressed juice.
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About Kent: KENT RO Systems Limited is a 21st century healthcare products company. KENT started its operations from Noida, India in 1999.

Over the years, it has evolved as a market leader providing technologically advanced healthcare products ranging from Water Purifiers, Air Purifiers, Vegetable and Fruit Purifiers to Water Softeners. It has become synonymous with offering purity and is known for its robustness in technological performance and innovative designs enhancing quality of everyday living.

KENT is ISO 9001:2008 certified and has been at the forefront of innovation. It has grown to be a strong organization with offices across India and most importantly, millions of satisfied customers to its credit worldwide.

NET WEIGHT: 7.20 kg

Single Phase 220 V, AC 50 Hz.


Kent Juicer comes with 10 components. 2 Filters, fine mesh and large mesh, squeezer blade, feeding tray, jars and motor body. 

Easy to handle and assemble the juicer like a regular mixer. The squeezer chops the fruits and vegetables into tiny pieces and extracts more juice compared to a regular juicer. 

Customer can enjoy juicing with low noise motor, eliminates constant pressing of ingredients. If the Customer feels to press the pulp again he/she can re-feed the pulp and extract juice second time if needed.

What is cold pressed juice??
Cold-pressed juice refers to juice that uses a hydraulic press to extract juice from fruit and vegetables. The juice extraction technique works on a low RPM (Revolutions per Minute) speed which is less than 100. Since it does not produce as much heat as produced by conventional juicers, the nutrients do not get oxidized, and the freshness of the ingredients' along with its nutrients and fibers are retained in far higher quantity. This technique also allows the juicer to extract more juice. 

Cold-pressed juices can be stored for 3 to 5 days. This type of juice has existed for decades, but gained popularity in the late 2000s as a way to support juice cleanses. Celebrities such as Gwyneth Paltrow and Kim Kardashian bolstered its popularity. 

The initial use of cold-pressed juices for juice cleanses evolved into mainstream use, and the industry rapidly expanded in the early to mid 2010s In general, these juices are noted to be more expensive than other types of juices. Rather then purchasing cold pressed juices from market one can enjoy the cold pressed juice prepared in a hygienic environment at home. 

Using one cucumber and two apples I was able to extract 500 ML juice. Cucumbers are enriched with B vitamins, which make them ideal as an energy drink. A glass of cucumber juice will give you more nutrients than any artificial energy drink and help you stay active during the day.

Apples are packed with polyphenol and flavonoids, which are popular antioxidants for heart health.Cucumber juice has anti-inflammatory properties as well, so it has a cooling effect on your body.

A glass of cucumber juice after a heated workout, or after a long hot day, will cool your core temperature and also cure any form of acidity or stomach inflammation that you may be suffering from.

Apple juice gets to the root of various cardiovascular diseases by attacking the culprit cholesterol directly. 

By consuming juiced apples regularly, you can reduce your bad cholesterol levels and thus reduce the chances of various heart diseases. Combination of these 2 ingredients is truly a wonder drug gifted by nature. 

One must consume 300 ML of this juice everyday. Replenish your body with nutrients and fibers stay healthy and fit with fresh juices from Kent Cold Pressed Juicer which is priced at 12,499/- on

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The Essence of Chettinad @Feast, Sheraton Grand-Bengaluru

I was hosted by Sheraton Grand for their ongoing Chettinad food festival, which started 21st September and will end 30th September 2016. One must be lucky to eat like a chettiar its common saying across southindia "Chettiar vrinundhu" or the buffet spread consisted of both non-vegetarian and vegetarian dishes. 

Chef Sabari and Chef Marty who travelled across chettinad region in 2015 collected authentic recipes and put togeather a fitting feast in 2015 the popularity of this festival was most talked in town. 

Chef Sabari says, chettinad cuisine is one of the spiciest and the most aromatic in India. Our younger generation and many visitors are unaware of the various thuvayals, podis, and aromatic curries that chettinad has to offer. Chicken chettinad and biryani have become so popular but authentic recipes or dishes are vanished among the few popular dishes. Our team at sheraton decided to relaunch the festival we wanted our guests to indulge in most authentic and forgotten dishes of chettinad. 

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What are all the spices used in chettinad cuisine?  Chef Sabri says The most essential spices used in Chettinad cuisine are , Anasipoo (Star Anise), Maratti Mokku (Dried Caper Flower Pods) and Kalpasi (A Lichen Known as the “Black Stone Flower). 

We have used all the spices in moderation keeping in mind that our international clients would also like to indulge in our traditional cuisine my team makes sure to inform our clients about the spices levels before serving. 

We have also set up live counters like appam and paniyaram counter, kadai/quail and mutton fry counter, panakkam, moor counter and dessert counters where guest can see the dishes cooked in-front of them which again creates an experience for a curious foodie. 

Ambiance: The entry was decorated with pookolam (designs made with flowers), traditional lamps (villaku) and tanjavoor bommais inviting guests to a feast they will never forget. 

About Sheraton Grand:
The Sheraton group of hotels has their outlet called the Sheraton Bangalore hotel at Brigade Gateway. It aims at providing fine hospitality services to the city’s residents. Located at 26/1, Dr.Rajkumar Road, Malleswaram, Rajijinagar it stands beside the biggest shopping mall, Metro Cash and Carry of the city and is connected to it through the sky walks. Also placed near the IT center of the city it is easily reachable for all the techy geeks of the city.

Feast, the buffet restaurant at sheraton, serves various buffets one after the other.  The extraordinary interiors show you richness in the atmosphere and the environment. 

Traditional Indian Salads: Kosambari, Pavakai Salad, Brinjal and Paintain salad, Pinapple Salad...
Various Chutneys, Pickles , Thuvayals and Podis on display...

Our Chettinad Feast started with Neer, Moore and Pannakam, which is a traditional offering across southindia. 

Pannakam is a drink made with jaggery (raw cane sugar) dried ginger powder, lime juice, tulsi, cardamom and water this drink is not only refreshing but also filled with iron. Moore is nothing but lassi/buttermilk with cumin powder which helps in digestion.

Nei Paniyaram: is prepared using fermented rice batter which is tempered with mustard, ginger and coconut the batter is fried in a paniyaram contraption using ghee was served with 3 different chutneys coconut, coriander and chilly chutney was very rich and tasty.
Chutneys, Pickles and Podis served at our table...

Kadai (Quail) Perattal: The quail used for this feast was free range chefs had to search for a farmer who could give them free range birds for this dish since free range birds are more authentic and have a authentic game taste. The quail was fried in ghee with few spices like stone flower cardamom and chillies this dish was spicy and tasty went well with roti.

Karuvepillai Eral Fry: Crispy fried prawns in pepper, curry leaves and ginger masala. 

Kari Varuval: Mutton chops cooked with an assortment of spices like cloves, cardamom, fennel and star anise then tawa fried with onion ginger and chillies. Meat was juicy and the masala paste was spicy this dish was a excellent combo with naan roti.
 My Plate...

After tasting lip smacking starters we started to  taste the main course from buffet. First item I ordered was the appam and Karikai avial.

Any southindian cuisine first dish in the main course you will spot the rice different types of biryani and podi sadam was on the menu

Next were the side dishes like curries and stir fries. The spread catered to various tastebuds. Some dishes like white pumpkin curry, mushroom, chinna vengayam (shallots in tamarind curry) and panner curry were prepared using coconut oil and spices, the peppery masalas dominated in all dishes.
Section for nonveg lovers consisted seer fish  fry, goat curry and prawn soup... 

This was my order from the live counter Appam and Aviyal. The aviyal is not regular kerela type aviyal this curry was prepared using a strong ginger masala and coconut milk very unique packed with strong flavors.

From the extensive buffet I chose goat curry, Fish fry, prawn soup crackers, naan and biryani. Briyani and fish fry could have been spicy other than that all dishes were perfect enjoyed a lovely wholesome meal.

Dessert counter consisted of ashoka halwa, pal paniyaram, vella appam and sago payasam.

I chose to stick with just one dessert sago payasam it was perfectly made with coconut milk nuts and jaggery.

We finally ended our meal with a classic maghai paan.

Enjoy the essence of chettinad, the buffet is priced at Lunch: INR 1445++ Dinner: INR 1595++ per person till 30th September 2016.

Feast - Sheraton Grand Bangalore Hotel at Brigade Gateway Menu, Reviews, Photos, Location and Info - Zomato

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Celebrating Oktoberfest @Lobby Lounge, Sheraton Grand Hotel-Bengaluru

Celebrate the spirit of the German festival with international beer brands and authentic Bavarian cuisine at Lobby Lounge, Sheraton Grand Hotel-Bengaluru. They will be serving the best of brews with German grandeur. I was hosted for a tasting session and must admit beers with freshly baked pretzels were one of a kind tasting.
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About Sheraton Grand:
The Sheraton group of hotels has their outlet called the Sheraton Bangalore hotel at Brigade Gateway. It aims at providing fine hospitality services to the city’s residents. Located at 26/1, Dr.Rajkumar Road, Malleswaram, Rajijinagar it stands beside the biggest shopping mall, Metro Cash and Carry of the city and is connected to it through the sky walks. Also placed near the IT center of the city it is easily reachable for all the techy geeks of the city.

The Lobby Lounge serves a wide selection of International teas, coffees, cocktails, wines, snacks and a light a la carte menu in a comfortable modern setting with soft background music.

We started our beer fest celebrations with Hoegaarden Beer, followed by Prawn Cocktail, Pretzels, Sauerkraut, Chicken schnitzel, Lamb meat balls, Pork and chicken meat loaf, cucumber dill salad and ended with desserts like black forest cake and apple strudel. 
My Beer

 Prawn Cocktail

 Dill and Cucumber Salad


 Lamb Meat Balls

 Pork and Chicken Meat Loaf

 Chicken schnitzel

Black Forest Cake 

Apple Strudel

Celebrate the world’s largest Volksfest (Beer Festival) - Oktoberfest at Sheraton Grand Bangalore. Enjoy traditional German delicacies like sauerbraten and pork knuckle, with a bratwurst counter along with 2 International Beers as a part of the combo.

Relish a special Canape menu consisting of vegetarian and non-vegetarian German specialties like salads, desserts, pretzels and lots more!

Venue: Lobby Lounge, Sheraton Grand Bangalore Hotel at Brigade Gateway

Date: 16th September – 3rd October, 2016
Time: 11 am – 12:45 pm

Price: Veg – INR 350 (Alcoholic)
Non veg – INR 475 (Alcoholic)
Dessert – INR 200 (Alcoholic)
Grazing Platter – INR 1500 (Alcoholic)

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Onion Pakora/ Vengaya Pakoda/ Garam Pakoda Recipe

Onion pakoda or garam pakoda are crispy fritters prepared using gram-flour and spices. These onion fritters store upto 3 days in a air tight container. We serve these pakodas as a tea time snack or as a side dish for southindian meals.

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10 Onions 
2 Sprigs Curry leaves
10 Cloves Garlic
15 Cashews
2 Tbsp Chilly Powder
1/4 Tsp Asafoetida
1/4 Tsp Cooking Soda

6 Green Chilies
1/2 Tsp Fennel Seeds
1 Inch Cinnamon Stick
4 Cloves
1 Inch Ginger
Fist Full Mint and Coriander

1 Cup Roasted Bengal Gram Flour (Pottukadalai Mavu)
1 Cup Chickpea Flour (Besan/Kadalai mavu)
2 1/2 Tbsp Rice Flour
Salt as per taste
Oil for frying
Prep Up:
  • Peel, Wash and Slice the onions. Separate the onion strands and reserve in a large mixing bowl.
  • Add 6 Green Chilies, 1/2 Tsp Fennel Seeds,  1 Inch Cinnamon,  4 Cloves,  1 Inch Ginger,  Fist Full Mint and Coriander to a mixerjar grind to form a coarse paste.
  • Peel, Wash and Chop the garlic into thin slices or tiny pieces.
  • Split the cashews and reserve.
  • Heat oil for frying in a wok on low flame.
  • Sift all the 3 flours and reserve.
  • Combine curry leaves, sliced onion, ground chilly masala, chilly powder, asafoetida, cashews and chopped garlic mix well and reserve.
  • Take 1/3 Portion of the onion mixture add to a mixing bowl, add 1/3 Cup of both besan and roasted gram flour, 1 tbsp rice flour, a pinch of cooking soda, 2 tbsp hot oil and salt as per taste to the onion mix well.
  • Sprinkle 2 to 3 tbsp water mix well and form a tight dough.
  • Make sure the oil is hot and ready for frying.
  • Take a large portion of the dough pinch and drop portions of this dough to the hot oil.
  • Fry on low flame. 
  • Gently turn and fry the pakodas till the pakodas turn golden brown in color.
  • Drain the pakodas and place on tissue paper...Serve right away...Enjoy :)
Do not mix salt to the entire batch of onion batter it will turn watery and the onion wont be crispy.
Before slicing a batch of onion always place onions in the fridge until use this is best way to prevent onions from stinging your eyes.
Wash hands with lemon base dish wash soap to eliminate onion and garlic smell from hands. 

Rajasthani Food Festival @Howard Johnson-Bengaluru

Howard Johnson hosted me for their ongoing Rajasthani Food Festival. Padharo Maro Des! One gets to Savour a royal culinary tour of Rajasthan right here in Bengaluru. 

The menu consists Laal maas to churma, Ker sangri, Ghevar and other famous Rajasthani dishes, there are many authentic preparations to offer you a unique experience of the state's rich culinary heritage.

Executive Chef  Dev bose has curated a scrumptious combination of both veg and nonveg menu  'Padhro Maro Des!’ at Nest between 16th September, 2016 and 25th September, 2016. 
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Private family Dinning Room

 Watermelon Juice

Nonveg-Thali consisted of both veg and nonveg dishes: Hari mirchi Tapure, ker sangari, Papadkisabji, Rogni Tikka, Gatte Ki Sabji, Pyaz ki Kadhi, Lasooni Dal, Laal Maas, Safed Murgh, Bakhari Roti, Ghee Rice, Lassi and Churma.

Three dishes I thoroughly enjoyed from the Thali
 Laal Mass: Mutton curry prepared with curd, spices and red chillies.
Hari Mirchi Tapure: Instant Chilly Pickle prepared using fresh green chilies, dry mango powder, fenugreek and mustard.

Papad ki Sabji: Slow cooked potato in a spicy gravy topped with toasted pepper papad


Poolside Lunch @The Bengaluru Brasserie, Hyatt Centric MG-Road

Lunch meet at The Bengaluru Brasserie was relaxed accompanied by crystal-blue poolside, open and breezy ambience, casual yet infused with...