Tomato Rava Dosa

When we have diabetic people at home we are always in search of ingredients to improvise and prepare best tasty recipes this is one recipe which has all ingredients that are diabetic friendly.

Recipe Video...

Ingredients:
1 1/2 Cups Bombay Rava/Fine Semolina
1 Large Onion (Peeled and thinly sliced)
2 Tomatoes Cubed
3 Fresh Red or Green Chilies
2 Sprigs Curry Leaves
1 Tbsp Cumin
1/4 Tsp Asafoetida
Salt as per taste
Oil as required

Method:

• In a mixer jar add onion, tomato, chilly, curry leaves, cumin and asafoetida pulse twice.
• Add rava to the ground mixture grind till smooth batter add water if needed once ground reserve in a bowl.
• Add salt as per taste to the batter mix well.
• Heat a tawa/skillet on medium flame add few drops oil and spread a bit ladle the batter swirl to make dosa sprinkle a bit more oil or ghee and fry till crisp flip and fry to the other side as well once done serve hot with coconut or onion chutney.

HIGH ULTRA LOUNGE

Food Bloggers from across the country were invited to High ultra lounge for their pre launch party on February 3rd, 2014 High Ultra Lounge is a modern Asian bar and restaurant that is based on the theme of “timelessness”.

Brigade Group Launched the HIGHest F&B Destination in South India
Bangalore, 4th February, 2014 - Brigade Group, one of India’s top 10 developers, has launched the company’s first ever standalone F&B project - High Ultra Lounge, under the management of its subsidiary Brigade Hospitality. Spread over more than 10,000 square feet and located on the Roof top of the World Trade Center, Bangalore,

The lounge is the brainchild of Nirupa Shankar, Director, Brigade Hospitality and has been executed under the direction of Vineet Verma, Executive Director, Brigade Hospitality. The USP of the lounge is the panoramic view of the city that can be experienced at a height of 421 feet, making it the highest point for a food and beverage destination in India, outside of Mumbai. High Ultra Lounge looks to redefine the lounge bar experience by focusing on superlative ambiance, modern pan Asian cuisine, world-class mixology and personalized service.

The lounge has been divided into four zones to give guests a sense of exclusivity and different experiences each time they visit the venue.

HIGH View is a space to catch the last rays of the sun.
HIGH Edge is a private party area.
HIGH Dine is an open-to-sky dining area.
HIGH Mix is a high energy lounge space.
The team is led by Pravesh Pandey, Director-Operations, Chef Zhang Hao, and Guruprashanth, Director-Bar.

The Lounge offers Pan Asian Food with a slight fusion twist chef Zhang Hao, severed us amazing starters like sesame cheese rolls, sweet potato with teriyaki reduction, grilled tofu with korean chilly sauce , vegetable sushi platter, fried chicken with mint and thai basil, fried snapper with thai sauce, crab stick tempura.

Main Course miso soup, green vegetable curry, stir fried vegetables, jasmine rice, fried soba noodles, fish in laksha sauce, massaman lamb curry  and for dessert coconut lychee icecream  with banofee pie 

Beverages are top class Mixologist Guruprashanth truly tingled our palettes with his amazing concoction of mocktails and cocktails

Special Thanks to Shalini Chopra and Anamika.

HIGH ULTRA LOUNGE
World Trade Centre,
Brigade Gateway Campus,
26/1 Dr. Rajkumar Road,
Malleswaram West,
Bangalore - 560 055
+91 80 4567 4567
www.highultralounge.com

Live Cookout with Bloggers - Four Seasons Wines with The Hyatt, Bengalur...

Live Cookout Four Seasons Wines and Weber Grills @Hyatt Bengaluru

Live Cook Out organized by Team Ginger Claps,  Four Seasons Wines and Weber Grills at Hyatt Bengaluru...

My Favorite was the apple and pear sangria...

Executive Chef Gautam, Hyatt Bengaluru and Mr.Abhay Kewadkar, Chief Wine maker, Four Seasons addressing the meet...

We got to cook simple no fuss recipes under Chef Gautam's supervision...

We got to prepare Tortellini  and Jamaican Rub BBQ Chicken from scratch....

Spinach & Ricotta Tortellini

Ingredients:

Tortellini

Refined Flour/Maida 500 gms

Egg Yolks 15 No.

Salt 5gm

Spinach 500 gms

Ricotta Cheese 100 gms

Saffron Cream Sauce

Butter 100 gms

Refined Flour 100 gms

Milk 1 Ltr

Saffron 0.5 gms

Salt 2 gms

Pepper 2 gms

Procedure

1. Mix flour, egg yolk and salt and make smooth dough and keep it aside
2. Boil the washed spinach leaves and finely chop it and mix with ricotta cheese
3. Season the mixture with salt and pepper.
4. Roll the sheet and cut the round shape around 2 inches in diameter, place the spinach mixture in center and fold half-moon and then twist to make the tortellini shape
5. Make a roux by cooking equal quantity of flour and butter.
6. Heat the milk and incorporate the roux into it,and then strain it.
7. Add the saffron to the sauce and keep it aside.
8. Heat the sauce and add the blanched tortellini to it.

Jamaican Rub Chicken
Ingredients: 
Chicken Supreme/ Leg 100 gms

Marination
Tomato Puree 200 gms
Chopped Onions 50 gms
Chopped Garlic 30 gms
Salt 5 gms
Pepper 10 gms
Fennel Powder 20 gms
Honey 10 gms
Chili Flakes 10 gms
Thyme 5 gms
Oil 60 ml
Vinegar 15 ml

Procedure

1. Take the tomato puree in a pan. 
2. Fine chop some onions and garlic and mix it in the puree.
3. Add salt, pepper, fennel powder, chili flakes and thyme and mix well.
4. Finish the marinations with honey, oil and vinegar. 
5. Clean the chicken breast and marinate it well with the tomato and spice rub.
6. Grill the marinated chicken supreme on a pre-heated grill and serve hot.

We also grilled up some veggies and garlic bread to mop up all the juices...

and its plated...

I was experimenting and pairing few wines as they served pasta personally I loved FourSeasons Blush with the pasta the saffron based white sauce tasted absolutely yum...

Along with jamaican rub chicken Cabernet Sauvignon tasted top of the world the char bits from the chicken was so yumm normally i would pair a white wine with chicken but i am convinced red wines are totally in why not try something little bit different.. 

And what a sweet note to end our conversation with chocolate mouse, mixed fruit crumble, passion fruit reduction and a chocolate strawberry paired with Blush wine...

Special thanks to Team Ginger Claps who got all the food bloggers  together.
Thanks to Four Seasons and Weber Grills.
Thanks to Hyatt for a wonderful experience.

http://www.fourseasonsvineyards.com
www.facebook.com/HyattBangaloreMGRoad

http://www.facebook.com/weberbbqindia / Website: www.weberindia.com / Customer Care toll free number 1800.102.3102.

Sweet Corn Soup

 There were many requests on my facebook for sweet corn soup I had to prepare for you guys...

Video Recipe...

Ingredients:

1 Cup Sweet Corn

1 Green Chilly

1 1/2 Cups Milk

1/2 Cup Water

1 Chicken or Vegetable Stock Cube(Optional)

1/2 Onion Chopped

2 Pods Garlic

1/2 Tsp White Pepper Powder

1 Tbsp Butter

Salt as per taste

Method:

• In a heavy bottom pot add sweet corn, stock cube, garlic,onion, 1/2 Tsp salt and  water bring to a boil and cook the corn.
• Once the corn has cooked remove from flame allow to cool a bit strain the stock and add corn to a mixer jar grind add stock little at a time to grind till smooth paste.
• Using a sieve strain the corn pulp place the corn pulp back on flame add milk stir and bring to a boil add butter and white pepper powder stir well turn of the flame serve hot with crunchy bagel croutons...Enjoy...:) 

Milo Banana Milk Shake (Sharja MilkShake)

Milo and banana milk shake is a complete meal on its own when ever i have a hectic schedule and do not have time to cook would normally prepare this and be done with my meal/snack never feel hungry...

Video Recipe...

Ingredients:
1 Glass Chilled Milk
1 Ripe Banana
2 Tbsp Milo
1 Tbsp Sugar(Optional)
1/2 Tsp Instant Coffee Powder

Method:

• In a blender add the peeled and chopped banana milo sugar and coffee blend till smooth paste.
• Add milk and blend again serve chilled ...Enjoy...:)

Chinese Cheese Toast(Schezwan Toast)

Its so simple to create so many variations using just one simple vegetable masala...

Video Recipe...

Ingredients:
1 Loaf Bread
1 Cups Finely Chopped Beans, Carrots, Capsicum and Cabbage
1 Large Onion Finely Chopped
1 Tbsp Ginger Garlic Paste
2 Tbsp Schezwan Sauce Please Click for Recipe Here
White Pepper Powder
Butter
Cheese
Oil
Salt as per taste

I normally prepare this veggie masala in bulk and store in fridge because its easy for me to toss noodles or rice when required this recipe is versatile I'm only showing few variation that can be prepared easily...

Method:

• Heat oil in a heavy bottom wok add 4 tbsp oil fry the ginger garlic paste till raw flavor has gone add the onion and fry till transparent.
• Add the chopped veggies and fry a bit add salt and cover cook the veggies till well done.
• Toast the bread and reserve
• Add schezwan sauce to the cooked veggies and reserve
• Grate the cheese and reserve.
• Apply butter over the bread In a mixing bowl add the veg masala and cheese mix well  add 2 tbsp milk mix and reserve.
• Spread the veg masala over the bread place in microwave for a minute till cheese melts or place in oven at 180 degree for 5 minutes or until cheese melts serve hot...Enjoy...:)

Tricolor Spring Rolls

Happy Republic Day

Video Recipe

My Patriotic spring rolls will most definitely bring a smile...these spring rolls are not only vibrant and healthy they taste yumm...

Ingredients:

1 Bunch Lettuce leaves

2  Carrots

2 Green Chillies or 2 Tbsp Chilly Oil

1 Cup Rice Vermicelli 

100 Grams Chicken Sausage

2 Eggs

Thai Rice Paper

1 Tbsp Lime Juice

1 Tsp Pepper Powder

Salt as per taste

Oil

Prep Up : 

1. Heat water in a large pot with salt add the rice noodles to the boiling water and cook as per package directions drain the water and reserve.
2. Peel and chop the carrots in strips. boil water with salt blanch the carrots for few minutes drain water and reserve.
3. Clean the lettuce leaves remove the hard steam in the middle and reserve.
4. Heat a fry pan with 4 tbsp oil whisk the eggs pour into hot pan spread prepare an omelet sprinkle salt and pepper or chilly powder remove from flame and reserve.
5. In the same  pan add oil fry the chicken sausages till light brown in color drain oil and reserve.
6. Bring 7 cups of water to boil with little salt pour into a large bowl.

Method:

• In a mixing bowl add chilly oil salt and lime juice mix the vermicelli and reserve.
• Cut the egg omelet into equal strips a,d reserve.
• Cut the sausages into half and reserve.

• Dip one rice paper in hot water drain the excess water and place into workable dry surface.

• Place the lettuce leaves to one edge of the rice paper leaving a portion to fold over place vermicelli and carrots fold over the flap and edges tightly snug and roll into sprig rolls sausages and omelet can also be added in the same way to prepare spring rolls serve with hot chilly sauce...Enjoy...:)

Jai Hind...!!!!

Fried Apple Pie Spring Rolls

We had too many apples sitting on the counter no one at home were interested to eat them did little bit of surfing and found this wonderful recipe on google bookmarked and prepared it was truly a treat we loved munching on these crunchy apple centered goodies...

Video Recipe

Ingredients:

2 to 3 Apples

1/4 Cup Sugar

1/2 Stick of Cinnamon or 1/4 Tsp Cinnamon Powder

A pinch Nutmeg

3 Cloves

2 Tbsp Butter

1/2 Cup Water

1 Tbsp Maida

1 Tbsp Corn Flour

Spring Roll Sheets

Oil for frying

Ice Cream and Caramel sauce to Garnish

Prep Up:

1. Peel and chop apples.
2. In a mixer jar add sugar and spices grind till powdered well
3. In a mixing bowl add the apples and powdered sugar mix well cover allow to rest for 1 hour
4. Mix the maida and corn flour in little bit of water and reserve.

Method:

• Heat a heavy bottom nonstick wok or pan add the marinated apples cook on low flame.
• Add water and cook the apple till well done smash a bit add butter and cook the apples till the moisture evaporates.

• Allow the apple mixture to cool completely place in fridge to set.
• Take a spring roll sheet place on a dry surface to one corner of the spring roll sheet place the apple mixture.
• Fold the flap and the sides to form an envelope roll the sheet to the other corner slightly dab with maida mixture roll to cover all edges. please follow the picture collage to roll the spring roll.
• Heat oil in a wok on medium flame gently drop the spring rolls and fry till light golden in color drain oil and serve hot along with ice cream and caramel...Enjoy...:)