Tuesday, February 25, 2020

Breakfast Series: Spinach / Palak Waffles Recipe in Collaboration with Prestige Waffle PWM-01


Waffles can be prepared with healthy ingredients and less oil. Fussy eaters and people who want to spike up their breakfast can surely incorporate more veggies and nutritious ingredients to create scrumptious meal. In my breakfast series I'm getting to collaborate with prestige, the collab timing is prefect and now I can get to share healthy and nutritious recipes for breakfast. 

If your tired of dosas, idlis and porridges then I highly recommend you to try Prestige waffle maker PWM 01 for your quick fix breakfast. 
Detail Video Recipe 


Ingredients:
250 Grams Spinach / Palak Leaves (Washed and Set in a Colander)
5 Green Chilies(Remove stems wash)
3 Sprigs Curry Leaves (use only leaves)
1 Inch Ginger (Washed, Peeled and Chopped)
1 Tsp Cumin Seeds
1/4 Tsp Asafoetida
1 Pinch Soda Bicarbonate (Cooking Soda)
1 Pinch Baking Powder
1/2 Cup Semolina / Suji Rawa
1 Cup Oats
4 Tbsp Yogurt
1 1/2 Tsp Salt
2 Tbsp Cooking Oil
Coconut Oil for coating...


Let's Prepare the Batter:
Heat a wok with 2 tsp oil on medium flame.

Add cumin seeds allow to splutter.

Add ginger, chilies and curry leaves, fry for a minute.

Add spinach and fry till the spinach wilts.

Cook the spinach for 5 to 10 minutes on medium flame.
Add salt to the spinach.

Remove the spinach from flame allow to reach room temperature.

In a mixer jar add semolina and oats, pulse and grind to form a smooth powder.

Transfer the semolina a oats to a mixing bowl.

Using the same mixer-jar, add the cooked spinach and grind to form a smooth puree.


Add the smooth spinach puree to the ground oats mix well. Add yogurt and mix well to form a smooth batter.

If needed we can adjust the consistency by adding water or milk. Check for salt and add salt if needed.

Cover and allow the batter to rest on the kitchen counter for 10 minutes.


Prestige PWM 01 Waffle Maker

800 watts power, Durable Die-Cast Plates, Heat Resistant Bakelite Bodies, Non-stick Coating for Oil Free Baking, 


Model Number: PWM 01
Shape: Square
Color: Black
Power Requirement: 230
Power Consumption: 800


Dimensions
Width: 24 mm
Height: 11 mm
Weight: 1.2 kg

Price Between 1695/- to 1225/- Online and Stores


This recipe makes 6 to 7 generous portions of waffles which can be served with fried eggs and a side of fruit, tea and juice. We can also prepare these waffles bag it and freeze it and just fry it in a pan or reheat it in the waffle maker itself and serve it hot for breakfast.


Let's Prepare Waffles:
Preheat the waffle maker once wait till the green light appears.
Lightly brush the waffle maker with coconut oil this step is optional. Just to enhance the flavors in my waffle I used coconut oil.

Ladle 1/2 cup waffle batter and cover and seal with the safety lock. Cook until the green light appears.

We can flip and cover and re cook until the green light appears.
Serve the waffles once the edges brown a bit with some tomato ketchup and Enjoy...πŸ˜‰ 

Sunday, February 23, 2020

Goodies from @Warmoven, India

Up-Close Video What I received from Warmoven


Warm Oven is a online bakery or we can visit the bakery at three locations listed on zomato. What i liked about warmoven is the convenience to order freshly baked goodies and they would deliver to your doorstep or office. 

From Themed Cakes to Birthday cakes all freshly baked and delicious cakes. We can also order the cakes of our choice and they deliver under 3 hours. I highly recommend the combo offers. Cake in a jars to rich chocolate cakes, heart shaped cakes and chocolate are all very delicious. You can order via www.warmoven.in/  or Zomato / Swiggy and Dunzo.

Service and delivery was on time all product were superb and I received without damage...

 Death By Chocolate Cake in a Jar


Death by Chocolate (cake trifle in a Jar) rich layers of chocolate cake layered with ganache and choco cream.


 Red Velvet Shots 


Red velvet fudge covered with white chocolate, creamy and delicious.



 Truffle Cake


Decadent and delicious layers of chocolate cake smeared with chocolate ganache. 



Spanish Food Fiesta @MYNT - Taj West End, Bengaluru


Taj West End Bengaluru hosted its very first “Spanish Extravaganza” with Alberto Ferruz, a master of flavors and innovation/owner of BonAmb that just received, second Michelin star.

I was hosted to an exclusive dinner for that showcased Chef Ferruz’s exquisite six course wine paired dinner.
Up Close Video of my experience πŸ˜‰

The entire lobby was decorated for christmas and set for celebrations...


Ambience at the MYNT


Comfortably seated...


Menu arrives...



Unique Cocktail Menu...

From the mirror Cocktail menu, I Chose a Jasmine based cocktail...

Here is what I got to taste:
Seaweed Crisp
Seaweed Powder, Marinated Pomfret and Lemon Cream

Scallop Flower
Baby Scallop Carpaccio and Caramelized Sesame

Sour and Spicy Soup
Prawn, Clams, Radish Pickle and Lemon Cream

Arques de Riscal
Rueda
2017
white Wine

Tomato
Half Salted Tuna, Green Beans and Herbs

Turnip
Legume Broth, Different Peppers, Truffle and Dry Salted Egg Yolk

Arienzo 
Marques de Riscal
Rioja: Crianza 2014

Chi Hua Kay Chicken Panna Cotta
wild Mushrooms, Duxelle and Chicken Skin

Squid
Roman Style Cauliflower and it's Caviar

Fish
Dry Land Seaweed, Barramundi Collagen, Lemon and Leek Ash

Tempranillo
Selected by Bodegas
Riscal 2016

Lamb
Lettuce, Green Olive Cream and A Remember Juice

Yuba
Spiced Aubergine Marmalade, Miso, Lemon and Ginger Cake.

INR 5000 + Per Person 
Welcome Drink 
Cocktail: Mistela
Homemade Creme de Jasmine, Tanqueray, Cava,Lime Juice, Star anise, Chilli Oil

First was a Sour Spicy Soup, Seaweed crisp and scallop flower. This was a cold soup, the combination of radish pickles and scallop was refreshing. Slight hint of sweet fish and hint of tangy taste bit of salty taste every bite.

Sour Spicy Soup



Seaweed Crisp with Pickled Radish

Scallop Flower

Next was Tomato - half salted tuna, green beans and herbs. The tuna was bit salty paired well with the tangy tomato sauce and wine. I relished the salty flavors.


Arques de Riscal
Rueda
2017
White Wine
After tuna followed Turnip - legume broth, peppers, truffle and dry salted egg yolk. The chef has truly worked his magic with salt in all his dishes. The hint of truffle with deep legume broth was very rich taste again the flavors from salt was truly enhancing the taste.


Arienzo 
Marques de Riscal
Rioja: Crianza 2014

Mandatory Selfie
Squid Roman Style Cauliflower and it's Caviar...
Very subtle taste, tender squid with creamy cauliflower never thought of such a combo but it worked and paired well with the wine...

Turnip, Legume Broth, Different Peppers, Truffle and Dry Salted Egg Yolk. This worked as a palate cleanser but the salt flavors were predominant. 

Fish, Dry Land Seaweed, Barramundi Collagen, Lemon and Leek Ash...I enjoyed the creamy leek sauce and soft fish...


Tempranillo
Selected by Bodegas
Riscal 2016
 
Lamb, Lettuce, Green Olive Cream and A Remember Juice...
Medium rare cooked lamb with crunchy lettuce and reduction was truly satisfying and just perfect...

Highlight of the night was the dessert called Yuba - spiced Aubergine marmalade, miso and lemon and ginger cake (aubergine/brinjal was cooked for about two days to get it to a fine puree). A mix of tangy and sweet definitely made for an interesting dessert.
Overall, it was a fantastic solo dining. I got to enjoy some fabulous dishes after a very long time, my taste buds tingling from all the salty flavors. Thanks for hosting me Taj Westend, Thanks to Chef and team for  a lovely evening.