Paper Boat Review Life is still beautiful

Paper boat drinks are from Hector Beverages PVT.LTD. There are very few authentic, original recipe drinks from India or Indian drinks that are manufactured on a large scale. Creating unique and wonderful drinks that suit as per Indian taste itself is a huge goal. Each paper boat pack costs 30 rupees it comes in 250ml sipper bubble packages. 

Originality of some drinks are so precise, every sip from these pouches transports you to childhood days.    

Paper boat comes in seven flavors aamras, aampanna, kalajamun, jaljeera, golgappe ka pani, kokum and Imli ka amlana...

Paper boat kokum: kokum juice,sugar,salt, cumin, black pepper, ginger powder and chilly powder contains no artificial flavors no preservatives or colors kokum is grown widely in and around south india its good properties helps heart patients skin allergies and stomach ailments this wonder drink has all the goodies in it best for summer.

Paper boat aam panna: Mango pulp, water, sugar, lemon juice, amchur powder, cumin powder, black pepper powder, Black salt and iodized salt we get to savor this yumminess once a year now its available 365 days I'm thrilled.

Paper boat golgappe ka pani: Tamarind juice, sugar, water, lemon juice,common salt, black salt,cumin, ginger, red chilly powder, black perpper,nutmeg, coriander powder, ajowan and aamchur powder.golgappa pani is very good for digestion and people suffering from gastric ailments tastes absolutely yummy i did eat it with golgappas...:)

Paper boat jamun kala khatta: Jamun Pulp, water, sugar, lemon juice,apple juice black salt, black pepper, cumin contains all natural flavors. jamun fruit has excellent properties this wonder fruit is consumed by many diabetic people around the globe it helps to build our immune system I can drink this every day...

Paper boat Jaljeera: Lemon juice, cumin, black salt, common salt, black pepper powder and ginger powder. this concoction is normally prepared during navaratri or any festive occasion this recipe has all the ingredients which helps in digestion. 

Paper boat Imli ka amalana: Tamarind concentrate, water, sugar, salt, black pepper, ajowan, fennel, cumin, cinnamon and ginger powder tastes best when served chilled this tamarind juice my granny used to prepare she used to tell it helps people suffering from pitham/Bile...

Paper boat aamras: Water, Sugar and mango pulp tastes exactly how it should no artificial colors or preservatives nope none of that junk every sip will surely remind you of summer holidays...

For more info visit:

www.paperboatdrinks.com

www.facebook.com/paperboatdrinks

Saffola Total Product Review/Vegetable Keema Recipe

Saffola as a brand has always proven and has served its customers with best of products. Saffola total has twice as much antioxidant power compared to Olive Oil this is an added advantage for an Indian customer there are consumers from tier two cities  who cannot afford or do not have means to always reach out for olive oil saffola as a brand has thought about the average Indian consumer and has provided a heart friendly product saffola total.

What are antioxidants?

Antioxidants are known to reduce oxidation of LDL (bad cholesterol) thus help maintain strong heart.

Help in scavenging (mopping) bad free radicals and help maintaining cell integrity (or health

Prevent clogging of arteries/ blockage of arteries. Help in keeping your arteries healthy 

What are the advantages of Losorb?

Saffola Total has up to 10 % lower absorption capacity as compared to other oils. Based on external lab studies on sunflower oil, soybean, canola (Saffola Total has shown 18% Lower Absorption over soybean, 16% Lower Absorption over sunflower, 20% Lower Absorption over canola)

What are free radicals how can it help me?

When storing oil at home or on the shelf  the free radicals in the air cause the oil to deteriorate again the role of anti-oxidants is to help prevent that and this results in a better quality product for you and your family. Antioxidants are known to fight free radicals which are responsible for cell damage in the body. 

While Saffola Total has high anti-oxidant potential, it has various other benefits which work at 3 ends.While frying it has become prudent to make sure that the undesirable / harmful components formed during frying can be reduced to the best. Anti-oxidants in Saffola total help do just that.

Saffola Total also gives you the benefits of Multi seed technology, a technology that combines the goodness of two oils in one.

The potency of multiple technologies make Saffola Total , one of the best oils in the country for heart care for you and your entire family. 

I will call vegetable keema recipe as roti lovers side dish my parents surely get tired eating roti and dhal regularly i try and incorporate mixed veggies in a meal on regular basis mom is a heart patient she really does not have many options the recipes i prepare are less oil and more veggies in a way this is good health wise for all of us at home.

Recipe Video...

Ingredients:

1 Medium Head Cauliflower 

2 Carrots

1 Cup Green Peas

2 Medium Onions

2 Tomatoes 

6 Pods Garlic

1 Inch Ginger

1 Capsicum

3 Green Chilies

2 Sprigs Curry Leaves

1 Tbsp Chilly Powder

1/2 Tsp Turmeric 

1 Tbsp Coriander Powder

1/2 Tbsp Garam Masala or Kitchen King Masala

Saffola total Oil 2 to 3 Tbsp 

Salt as per taste

Lime juice, coriander and mint for garnish.

Prep Up:

1. Please click here to see how i clean cauliflower and broccoli this is an important step.
2. After cleaning the cauliflower florets drain the excess water using a grater grate into tiny grits or add the cauliflower in a mixer jar and pulse until tiny grits.
3. Peel and grate the carrots or follow the same step and add to mixer jar and keep pulsing until the carrots are grated into tiny grits.
4. Add ginger and garlic in to the same mixer jar along with peeled and halved onion grind until coarse paste add chopped tomatoes along with the ground onion and grind till smooth paste.
5. Slit the green Chilies 
6. Par boil the peas and reserve.

Method:

• Heat a handi with oil on medium flame add the ground onion and tomato paste along with curry leaves fry until oil separates.
• Add the dry spices chilly powder, turmeric powder, coriander powder, and garam masala to the onion fry a bit.
• Add the grated cauliflower and carrots fry a bit add slit chilly peas and salt fry a bit once the moisture from the veggies evaporate a bit add 1/2 cup of water stir and cover cook on low flame until the veggies are cooked.
• Add the capsicum and fry a bit more once the capsicum has cooked garnish with mint and coriander along with lime juice and serve hot with paratha/roti...Enjoy...:) 

Rate for 1 liter Saffola Total:180 Rs

I totally recommend everyone to purchase saffola total...take small steps to a positive lifestyle changes in a healthy way with saffola total there is no more risk of heart attacks be kind to your self eat healthy stay fit.

Thanks to #Deepan Siddhu.

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...:)