Master Class @Mövenpick Hotel & Spa Bangalore

Mövenpick Hotel and Spa is located at : 115, Gokula Extension, HMT Road, Near BEL Circle, Bengaluru, Karnataka 560054 Phone:080-4300-1000

The hotel is very close to International Airport apt for Business class travelers.  Mövenpick Hotel and Spa  offers 182 rooms including 9 suites which are all equipped with the latest technology and infrastructure. Rooms are modern, offer superb comfort.

I've visited Movenpick several times before for seminars and conferences. I've never tried their buffet always been there for high tea and it was on business. This time around I was invited for dessert tasting and master class by Chef Rayomund Pardiwalla. I was totally wowed seeing the buffet spread looks pretty interesting and something I will be indulging soon...

Follow me on Zomato, Youtube English, Youtube Tamil and Facebook for regular Updates...

When we reached the hotel by 3 pm the sunday brunch was still on we got to nibble few quick bites from the brunch..

Butter tossed Calamari and Beer Battered Basa...

Malai Fish Tikka...

Tandoori Paneer...

Sticky Chicken Wings...

Corn Kebab...

Chicken Momo...

I'm jus pretending to be a chef...

 Chef Rayomund Pardiwalla..

At the master class the trend was bite size dessert portions looks personalized and doesn't make you feel guilty by the end of the day. We started to prepare mango sorbet and set it in ice cube tray..next was blue berry cheese cake set in sili cupcake form and served on a stick like kulfi..finally it was key lime pie set in bite size moulds...

Frozen Blue Berry Cheese Cake Pops Recipe

Ingredients:

90 Grams- Mascarpone Cheese

42 Grams- Whipped Cream

120 Grams- White Chocolate

20 Grams- Blue Berry Compote

50 Grams- Vanilla Cookie Crumbled

24 Grams- Butter

Method:

• Make sure the butter is frozen to prepare a crumble. Add the frozen butter to the crumbled cookies and gently mix to form a crumbly sandy texture set it aside or cover and place in fridge.
• Using a balloon whisk or electric beater whisk the cheese to form soft peaks.
• Melt the chocolate in the microwave for 30 seconds or until smooth.
• Whip the whipping cream till stiff peaks.
• Gently fold chocolate bluberry compote and whipped cream in the cheese once done set in desired moulds or you can also use kulfi moulds and set the cheese cake. fill the mould with the cheese mixture and add the cookie crumble on the top pack it and set in freezer until set and serve chilled...this cheese cake will be hit a for kitty parties.

Key Lime Pie..

Individual Frozen Key Lime Pies..

Ingredients:

30 Grams Lime Juice 5 to 6 Tbsp

75 Grams Condensed Milk

42 Grams Cream Cheese

42 Grams Whipped Cream + For Garnish

10 ML Unsalted Butter

30 Grams Vanilla Cookies Crumbled

Method:

• Using a electric beater whip the cream cheese till smooth add the condensed milk and whip.
• Add frozen butter to the crushed cookie crumbs using soft hands prepare a crumble set aside.
• Gently add small portions of lime juice to the whipped cheese and whisk make sure it does not curdle in the process.
• Fold in the whipped cream.
• Add the cheese in serving glasses top with the biscuit crumble chill and serve cold whipped cream and lime wedges can be garnish if you fancy...best served chilled the tangy taste is simply awesome.

Cooking is always fun some of my friends who always dine out got a chance to get their hands dirty. I dine out to get inspired and the chefs at movenpick have truly inspired me will surely be going there again and showcasing some of their delights soon.

Pic courtesy movenpick

Thank you so much for visiting my blog please do not copy any content with out written permission vidyascooking@gmail.com until next time Happy Cooking...

Chettinaad Prawn Chukka Recipe

Chettinaad Prawn Chukka is inspired recipe from The Biere Club Resturant in Bengaluru..Chef Murali nailed this dish was so impressed with the flavors and taste had to give this recipe a shot..Unlike mutton and chicken...Prawns has this unique taste in this recipe which will truly tingle your taste buds...

Subscribe to me on Youtube English and Youtube Tamil...

Chef Murali's Prawn Chettinaad +The Biere Club 

Ingredients:

250 Grams Prawns (shelled, de-veined and washed) 

1 Onion Finely Chopped

2 Sprigs Curry Leaves

1 Tbsp Tamarind

1 Tsp Chilly powder

1/4 Tsp Turmeric Powder

1 Tsp Coriander powder

A pinch Asafoetida

Masala paste:

10 Pods Garlic

1 Inch Ginger

1 Green Chilly

Small Piece Stone flower(Kalpassi)

Small Piece Star Anise

1/4 Tsp Cumin

1/4 Tsp Fennel 

1/2 Inch Cinnamon

1 Dry Chilly

1/2 Tsp Pepper Corns

2 Pods Cardamon

2 Cloves

Salt and pepper powder as per taste
1 Tbsp Ghee
1 Tbsp Oil
Coriander and Lime for Garnish..

Method:

• In a mixer jar add all the ingredients given to prepare masala paste pulse all the ingredients twice and then add 1/4 Cup water grind to a smooth paste the masala should be watery.
• Heat a wok on low to medium flame add oil and 1/2 tsp ghee add a pinch of asafoetida once the asafoetida splutters add onion and curry leaves fry onions till light pink in color..
• Add the masala paste to the onion do not waste the spices paste if any left in the mixerjar add a splash of water and add to the frying onions...
• Fry the masala and onion on low flame once the moisture evaporates and oil surfaces add chilly powder, coriander powder and turmeric powder fry all the ingredients till raw flavor has gone...
• Add the prawns and toss to coat the masala add salt and tamarind pulp add 1 tbsp of water and cook on high for 3 to 5 minutes once oil surfaces add 1/2 tsp ghee for flavor toss and serve hot as side dish or starter..Enjoy...:) 

Follow me on Zomato and Facebook

Please do not copy any content and pics without my written permission if any material needed contact me via vidyascooking@gmail.com...Thank you so much for visiting my blog try this recipe and post your comments...Happy Cooking...

Crispy Peppered Calamari (Karuveppilai Milagu Squid)

I'm the only person at home who enjoys squid no one even attempts to try it once. This dish is excellent as side dish for southindian meals or can be served as a starter.

Tips: squid is normally skinned and cleaned by the fishmonger but we need to rinse it with water thoroughly at least 3 to 4 times before rinsing in water use kitchen scissors to cut squid into equal rings then run it in running water...

Do not marinate with lime or vinegar this fish cooks fast with in a minute...it will turn rubbery in a giffy...if there is too much moisture in the fish after adding all purpose flour drench in bread crumbs do not over coat with corn flour and maida the coating will go hard it will not be edible...

Subscribe to me on Youtube English and Youtube Tamil...

Ingredients:
250 Grams Squid
3 to 4 Tbsp All Purpose Flour
2 Tbsp Corn Flour
1 Tbsp Pepper Corns
1/2 Tsp Cumin
1 Red Chilly
4 Sprigs Curry leaves
1 Small Onion/Shallot Finely Chopped
10 Pods Garlic Chopped
Salt as per taste
Oil for frying

Method:

• Add the peppercorns, cumin, 2 sprigs curry leaves and dry chilly to a fry pan dry roast on low to medium flame once the cumin splutters remove from flame add to a mortar and pestle roughly grind to a coarse powder format...
• To the squid add salt and pepper powder, followed by all purpose flour and corn flour depending on the moisture content in the fish we can adjust the flour later coat the squid well and reserve for 5 minutes on counter top...
• Heat oil in a wok once the fumes forms add the squid and fry for a minute once the coating turns light brown remove the squid as soon as possible drain the excess oil on tissue paper and reserve...
• Heat a wok with 2 tbsp. of oil add the chopped garlic curry leaves and onion fry till light pink add the prepared masala powder stir and fry a bit add the fried squid and toss a bit add salt and pepper toss to coat and serve hot...Enjoy...:)

Follow me on Facebook and Zomato...

Please do not copy content and pics from this blog without written permission if any material needed contact me vidyascooking@gmail.com. Thank you so much visiting my blog...Have a blessed day...:)

New Menu @TIM TAI Bengaluru

Tim Tai-Asian Deli Bangaloreans favorite destination to savor oriental cuisine. Tim Tai is located in 5th Block Koramangala and easy to locate. A small garden foyer opens up to a rather grand dinning area. Pops of fuchsia and electric green seating is tastefully put togeather placing a kaffir lime tree as a focal point is truly inviting..

Tim Tai is adding new dishes to their amazing menu I along with few friends was invited for blogger table meet...

The new menu consists good selection of Dim sums: Vegetable Cristal Dimsum, Spicy soya and; basil, Shanghai Chicken, Shrimp Hargao..

Starter:Fish in Chilli Pepper, Banana Leave Wrap Fish with Balinese Spice, Stuffed Chicken Wings with, Glass Noodle Water Chestnuts, Crisp Water chestnuts & Bamboo Shoots and Chilli Lemongrass,  Baby Corn with Roasted Chilli Past...

Main Course: Red Jungle Curry, Fiery Sri Lankan Fish Curry with Cheery Tomato, Malaysian Family Style Chicken, Vietnamese Spicy Prawn with Lemongrass. Malaysian Style Spicy Braised Green Beans, Mushroom & Spinach with Soya Chilli...

Rice and noodles:Tim Tai Special Chilli Coriander Noodle/Hakka Noodle, Yang Zhou Fried Rice/ Ginger Capsicum Fried Rice, Garlic & Broccoli Fried Rice Vegetable...

Dessert: Water Chestnut Rubies with Coconut Milk, Apple Fritters with Blue Berry Compot and Ice Cream, Choice of Natural Ice Cream

Ringer...

Once seated and having glanced at the menu I ordered a mojito like drink from the drink menu..A tall tumbler packed with ice mint crush pineapple and sprite was truly refreshing and built my appetite..

Starters..

Spicy Soya and Basil...DimSum

Vegetable Cristal...Dimsum..

Shrimp Hargao...DimSum...

Shanghai Chicken...DimSum..

Spring Onion Chilly Basil Sauce...For Dimsums..

Fish in Chilli Pepper..

Crisp Water Chestnuts and Bamboo Shoots and Chilli Lemongrass..

Stuffed Chicken Wings with Glass Noodle Water Chestnuts...

After a refreshing drink the starters were served...I for sure enjoyed the starters the dimsums and spring onion sauce was bang on. Cripsy fish,  water chestnut and bamboo shoots were classy were perfectly spiced and cooked was very tasty...

I was not a big fan of the wings it was almost like KFC fried chicken..we enjoyed the starters and it was all gone in minutes some of us were going in for second round on dimsums...

My Plate...

Main Course...

Banana leaf wrapped fish with Balinese sauce ...

Malaysian Style Spicy Braised Green Beans...

Yang Zhou Fried Rice..

Vietnamese Spicy Prawn with Lemongrass..

Mushroom and Spinach with Soya Chilli... 

Malaysian Family Style Chicken...

Fiery Sri Lankan Fish Curry with Cheery Tomato...

Hakka Noodles...

Tim Tai Special Chilli Coriander Noodles...

Raw Papaya Salad...Stir Fried Bok Choy..

My Picks from the mains were banana wrapped fish, braised beans, chilly coriander noodles, rice and sir lankan fish curry... 

Banana wrapped fish was like butter with thai curry the basa fish had observed all the flavors from the curry was absolutely divine...buttery plus the banana leaf added its own flavors and taste this is a must try dish here...

I totally loved the chilly coriander noodles it was superb the crunchy veggies and noodles were tossed in a spicy chilly type sauce..this dish was spicy crunch and tangy...

There is a nothing more satisfying than hot steam cooked rice fish curry and stir fried veggies...the sirlankan fish curry and rice combo was truly soul satisfying... the braised beans with fried rice was again prepared to perfection I've never ever tasted beans so good it was simply superb...I was amazed at chefs innovation will surely go back for more...

Desserts..

Water Chestnut Rubies with Coconut Milk...

Blue Berry Compot and Ice Cream..

Water Chestnuts in coconut milk was mild and so soothing after a fiery hot main course the water chestnuts were so crunchy and tasted almost like tender coconut was a good dessert...Blue berry compote with ice cream was served hot it was gooey, crispy and creamy was super all gone in minutes...

What we really liked was the house special Ice creams Chocolate and chilly, Kaffir Lime, Peach and Coconut, Cardamom the intense flavors and taste was truly a hit..

Natural Flavor Ice Cream...House Special...

Chinese Paan..

Finally before leaving we had their signature mini pan..I enjoyed the service and food...Few dishes were rustic...few were fusion...portion size serving was awesome...freshly used ingredients packed with flavors over all we enjoyed the new menu and recommend you to try the same...

For Reservations:

Tim Tai

130, 1st Cross, 5th Block, 

Koramangala, Bangalore

080 49653423

Follow me on Zomato, Youtube English, Youtube Tamil, Facebook..

Thank you so much for visiting my blog please post your comments...if you like this post share it on G+ with friends and family..Please do not copy any content and pics from this blog if any material required contact me via mail vidyascooking@gmail.com thank you keep smiling have a blessed day ahead...