On a Date with George Calombaris @JW MARRIOTT Bengaluru

Zomato and Gold Rush Entertainment hosted one of a kind cookout/tasting session for food enthusiasts and Press/media on 14th Aug at JW Marriott Bengaluru.

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George apparently visited Bangalore as part of a tour to unveil "The GC Collection" on Zomato. What is GC Collection? A list of restaurants in 12 cities globally, are choosen to showcase few of george's favorite dishes on the menu creating a one of a kind experience in all the top listed restaurants for more info visit Zomato app and website. 

Zomato will showcase the fine dining options across Melbourne, Sydney, Perth, Brisbane, Adelaide, Auckland, Mumbai, Delhi, Bangalore, London, Dubai and Newyork.

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George hates Indian food in Australia and that was news to me. After watching so many Australian shows on television like food safari etc showcasing Indian food my thought was our Indian cuisine has made waves across the continent and people seemed to love it...my perception proved wrong..

George says the flavor taste and method to create original Indian food is in India no one can perfect it or can recreate the same as India that moment made me feel so proud of my country..oh my I'm so lucky. George says food for me is religion, It's who I am, Food is my passion and I love cooking. It's nothing but serving love on the plate". On that note we started our tasting session it was a 3 course meal George and his team tickled our taste buds with signature dishes at the tasting session...Ouzo Cured Salmon, Miso Eggplant, Softshell Crab Souvlaki, Salted Caramel Rice pudding almond butter with rice icecream.

Ouzo Cured Salmon, Miso Eggplant

Stuffed Bell Pepper with Pilaf and Eggplant Miso

Softshell Crab Souvlaki with Honey Lime sauce

Onion Tempura Wrap with Honey Lime 

Salted Caramel Rice pudding, Almond Butter with rice icecream.

What I loved in the tasting session was Softshell Crab Souvlaki, Salted Caramel Rice pudding almond butter with rice icecream

Finally a Pic with George...Pic Courtesy Shiju's Photography

Bharwan Paneer Pasanda Kabab (Cottage Cheese Stuffed with Creamy Spinach)

I love Palak Paneer and Paneer Pasanda dish. I somehow wanted to combine both the dishes and create a kabab my experiment was so successful totally loved the outcome.

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Just a small tip before you prepare this dish if the paneer is fresh it tends to crumble and break while frying add 3 to 4 tbsp maida just before kneading the paneer into a dough.

Ingredients:

200 to 250 Grams Paneer(Indian Cottage Cheese)

5 Tbsp Fresh Cream

2 Cubes Cheddar Cheese (Grated)

1 Tbsp + 1 Tsp Chilly Powder

1 Tbsp Ginger and Garlic Paste

1 Tsp Coriander Powder

1/2 Tsp Turmeric Powder

1 Tbsp Garam Masala

1 Small Onion (Finely Chopped)

1/2 Tsp Grated Ginger

2 Bunches Spinach(Washed and Roughly Chopped)

1 Tsp Ghee

Salt as per taste

Method:

• Heat a pan on medium flame add ghee to the ghee add grated ginger and fry a bit add onion and fry till light pink in color.
• Add the chilly powder and fry the onion till raw flavor from the chilly has gone.
• Add the chopped spinach and fry till the spinach wilts down place the flame on low and allow the spinach to cook thoroughly.
• Once all the moisture has evaporated and the spinach has cooked remove from flame allow to cool add the grated cheese mix the palak and reserve.
• Grate the paneer and knead to create a dough once the dough has formed take lime size portion of the paneer and flatten in the palm place the palak filling in the middle and roll the paneer back to create a croquettes.
• In a mixing bowl add ginger and garlic paste, chilly powder, turmeric, coriander, garam masala, salt as per taste and cream mix well.
• Dip the prepared croquettes in the marinate and allow to marinate for 5 minutes on the kitchen counter.
• Place a pan on medium flame with 2 tbsp oil gently fry place the croquettes in the pan and fry on medium flame gently flip and fry both sides till done. Serve hot once the croquettes are done..Enjoy...:)

Wishing Everyone a Very Happy Independence Day. Thank you so much for visiting my blog. Do try this recipe and post your comments. Pics and content for media use contact me via: vidyascooking@gmail.com

Flower Show @Lalbagh, Bengaluru

Diageo Reserve World Class - Cocktails @Drinks on MG

Drinks on MG  hosted  Diageo Reserve world class cocktail session by Nicholas Ord and Alphonso Del Portillo. A good bar, with  talented bartenders and brand ambassadors making drinks was awesome, great company and good tunes, the sort of evening made our ‘drinking experience’ more enjoyable.

Read more about my first visit @Drinks on MG 

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Why Drink a Cocktail? Whats so special?
Cocktails are filled with unlimited fun, a style statement. Once seated at the bar and you've placed the order its so much fun watching the bartender measure and add the potions to a tumbler its like watching a mad scientist with intense looks on his face as he pours the drink to a slender glass with precision and decorates his creation. The entire experience is electrifying. When the drink is customized only for you the experience makes it even more special...

It is not easy to come up with a signature cocktail the  mixing must be right the drink must be well balanced perfect hint of sweet, sour, bitter and salty potions to tingle the taste buds the bartender has dedicated a lot of time, thought, and effort before he is ready to present the best drink before you..

Alfonso will now represent India and compete with the world’s best bartenders at Diageo Reserve World Class Global Finals to be held in Cape Town, South Africa, in September, 2015. Wishing him and the team all the best.

Who is Diageo Reserve?
Diageo Reserve WORLD CLASS is transforming fine drinking experiences and cocktail culture around the world and in the home. The industry’s largest, most credible investment in the luxury on trade, it discovers the next generation of bar-tending talent who set the latest mixology trends and bring these to the best bars worldwide. At the core is an outstanding, global training program and internationally recognized platform that elevates the craft of the bartender and builds careers in the industry culminating in an annual luxury landmark week where the Diageo Reserve WORLD CLASS Bartender of the Year is announced. Launched in 2009, over 15,000 bartenders have been inspired and educated in the craft of mixology using the finest spirits in the Diageo Reserve collection. A partnership and collaboration with gurus, media, partners and owners, Diageo Reserve WORLD CLASS is widely recognized as a mark of sophistication and distinction of international fine drinking culture by bartenders and customers alike.

The Diageo Bar Academy Program reinforces the company's commitment to the bartending community. Since launching the program in 2006, more than 5,500 training sessions have been hosted with over 55,000 bartenders trained. The acclaimed program takes an innovative and fresh approach to training, offering interactive and informative sessions led by the industry’s best.

Nicholas Ord 

Nicholas Ord has recently come on board as the Reserve Brand Ambassador, representing USL Diageo's Luxury Portfolio. As the Reserve Brand Ambassador, Nicholas has mentored the recent Diageo Reserve World Class India competition and he played a vital role in the selection process of the finalist and winners.

Alfonso Del Portillo

Bangalore based bartender, Alfonso Del Portillo, hails from Bilbao in Basque, Spain. Alfonso moved to Bangalore, India in 2014, and is currently working at Drinks (Lounge). His passion for mixology drove him to participate at the Diageo Reserve World Class – India edition.

He was conferred with the title of the India Bartender of the Year at Diageo Reserve World Class 2015 in Mumbai. His winning cocktail, called the Botanical Heritage, was an unusual blend of Cîroc Vodka with tomato - basil shrub, licorice syrup, chardonnay syrup and chunks of Granny Smith apples, served in a traditional chai kullad.

Once all of us settled down a bit alfonso recreated few of his drinks from the India Bartender at Diageo Reserve World Class 2015  which was held at Mumbai. His winning cocktail, called the Botanical Heritage had the perfect blend of sour, bitter and sweet. As the evening progressed nicholas kept us so occupied with so many stories and cocktails..this was one of a kind interactive session..

ATLANTIC MARTINI

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BOTANICAL HERITAGE 

THE GOLDEN FLIP 

by Nicholas Ord - Reserve Brand Ambassador

A delectably creamy and sweet creation, the Golden Flip is a rich mixture of Greek wildflower honey, tahini infused Johnnie Walker Gold Label Reserve, dash of apricot brandy and a spritz of orange zest. 

The nibbles paired with the cocktails were awesome. Did I enjoy and like this event?  Yes I did. Will I recommend Drinks on MG for your next cocktail? Yes I will..

CRISPY SESAME PRAWNS WITH BASIL TOMATO DIP

VEGETABLE BALLS IN BBQ SAUCE

SPINACH ANS RICOTTA HOT POCKETS

HERB GRILLED CHICKEN WITH BALSAMIC REDUCTION

VEGETABLE TEMPURA WITH WASABI MAYO DIP

CHICKEN SATAY WITH LEMON BUTTER DIP 

MANGO CHEESE CAKE

ICE CREAM CAKE

Nonstop fun and the party continues...

Chicken Shorba Soup (Kozhi Soup)

My kinda chicken soup, soul satisfying. Perfect for winter/monsoon weather. I've used not so edible chicken liver, neck and bones to create this soup if you wish to add chicken pieces...shred the chicken after cooking in the soup and add it back to the soup...

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Ingredients:

250 Grams Chicken(liver, backbones & neck)
1 Large Tomato Chopped into cubes
1 Large Onion Sliced
Fist Full Mint and Coriander Roughly Chopped
10 Pods Garlic
1 or 2 Green Chilies Slit
1 Tsp Chilly Powder
1/2 Tsp Turmeric Powder
1 Tbsp Coriander Powder
1/2 Tsp Black Pepper corns
3 Cloves
1 Inch Stick Cinnamon
2 Pods Cardamom
1 1/2 Tbsp Ginger and Garlic Paste

(When ever we prepare ginger and garlic paste mom would always add 1 tbsp pepper and 1 tbsp Fennel seeds for every 100 grms of ginger and garlic)

2 Stock Cubes

Salt as per taste

1 Tbsp Oil + 1 Tbsp Ghee

Juice of 1/2 Lime 

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Method:

• Heat a heavy bottom Handi/wok or pressurepan on medium flame add oil and ghee...
• Once the oil and ghee is hot add the ginger and garlic paste fry till raw flavor has gone. Add the whole spices...pepper, cloves, cardamom, cinnamon, chilly powder, turmeric powder and coriander powder fry a bit till the spices splutter..
• Add the garlic and fry for a minute..Add the sliced onion and chilly fry till the onions turn slightly transparent.
• Add the tomatoes coriander and mint fry till the tomatoes soften a bit. 

• Add the chicken to the soften tomatoes fry till the chicken releases moisture and oil should separate to the sides.
• Add the stock cube and 4 cups water and bring to boil cover and allow the chicken to cook till well done on low flame.
• Once the chicken has cook and the soup/broth has reduced a bit use a colander and strain the soup in a bowl...discard the rest.
• Transfer the broth back to the same pot on medium flame add water and dilute a bit add a stock cube if needed adjust salt and pepper powder if needed.
• Once the soup comes to a boil switch off the flame add lime juice and serve hot...Enjoy...:)

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Methi Matar Malai Recipe

Methi Matar Malai is a very simple and easy recipe to prepare. Excellent side dish to serve with phulkas, roti or pulao. Normally in high end restaurants they will add cashew paste if you like the taste of cashew paste in the dish then avoid the maida and add 4 Tbsp cashew paste. we can also add paneer or cauliflower to the gravy.

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Ingredients:

3 Medium Onions (Peeled and chopped roughly)

4 to 5 Chilies 

2 Cups Fenugreek (Methi)leaves Cleaned and washed

1 Cup Frozen or Fresh Green Peas

1/4 Tsp Nutmeg powder

2 Tbsp Maida(allpurposeflour)

3 Tbsp Fresh Cream

2 Cups Milk

1 1/2 Tsp Ginger and Garlic Paste

4 Cloves

1 Inch Stick Cinnamon

2 Pods Cardamom

1 1/2 Tsp Ghee

1 Tsp Salt

1/2 Tsp Sugar

2 Tbsp Oil

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Method:

• In a mixer jar add the onion and chillies along with a splash of water and grind till smooth paste..
• Heat a heavy bottom wok or pan on medium flame add ghee and oil once the oil and ghee is hot add the cloves, cinnamon and cardamom allow to splutter a bit.
• To the spices add the ground chilly and onion paste along with ginger and garlic fry till there is no moisture and oil should surface on the side.
• Add the methi leaves and fry a bit once the greens wilts down a bit add the peas and fry for a minute.
• Add salt and sugar along with one cup water cover and cook the peas till tender.
• Once the peas have cooked add the maida and fry till raw flavor from the flour has gone. add 1 cup milk at a time and stir once all the milk is added bring to boil.
• Add nutmeg powder and stir switch of the flame and add the fresh cream stir and serve hot...Enjoy...:)

Thank you so much for visiting my page. Do give this recipe a try and post your comments. This is an original recipe created by vidyalakshmi. please do not copy and recreate the same content or copy any content and pics with out written permission from me contact me via: vidyascooking@gmail.com