Modern Indian Cuisine #Masterclass with Chef Nimish Bhatia @Food Hall-VR Bengaluru

Foodhall in VR Bengaluru showcased Chef Nimish Bhatia, recognized as one of "25 India's Biggest Chefs", with his modern Indian molecular gastronomy. He created six beautiful dishes meticulously and passionately using fresh ingredients.

About Foodhall

Foodhall India is  a premium lifestyle food superstore created by the Future Group in 2011. Their goal is to bring home the flavours from around the world in a special retail space that every food lover would enjoy.  They have envisioned a place that allows you to not only buy unique, rare ingredients but also taste fresh food as you explore the store – indulging all five senses.  It is a buzzing and inspiring space, and every now and then, they organise free food-related events to educate their patrons on various flavours and cooking styles from all over the world.

Currently Foodhall has six stores present in Mumbai, New Delhi, Gurgaon and Bengaluru.  The latest addition is their second outlet in Bengaluru which is at the lower ground floor of  VR Bengaluru in Whitefield. 

Recipe 1:
Vegetarian:  Wheat & Radish Dodda Bruschetta, Tzatziki & AamPapad Tartare, Lemon Foam

Non-vegetarian:  Wheat & Radish Dodda Bruschetta, Tzatziki & Smoked Salmon Tartare, Lemon Foam

Ingredients:
Portion size: 4
For Dodda Bread:

Broken wheat 200 grams    
Grated winter radish  120 grams
Chopped coriander leaves 20 grams
Chopped onion  25 grams
Chopped green chilli  8 grams
Chopped ginger 10 grams
Ajwain (caraway seeds) 5 grams
Salt to taste

Dried mango powder 8 grams
Refined oil 10 grams

For Tzatziki 
Finely grated cucumber  40 grams
Sour cream 40 grams
Chopped dill leaves 10 grams
Chopped mint leaves 10 grams

Seasoning to taste
For Aampapad Tartare

Chopped aampapad 40 grams
Chopped green chilli 5 grams
Chopped coriander leaves 10 grams
Chopped ginger 8 grams
Black salt 5 grams
Extra virgin olive oil 15 ml

Alternately Smoked Salmon Tartare
Chopped smoked salmon 40 grams
Chopped green chilli 5 grams
Chopped coriander leaves 10 grams
Chopped ginger 8 grams
Black salt 5 grams
Extra virgin olive oil 15 ml

Garnish & Plating
Micro herbs 8 grams
Soya lecithin 3 grams
Baby radish  4-5 pcs.
Heeng goli chooran 6 grams
Lemon juice 150 ml

Process
1.Take a mixing bowl and mix all the ingredients listed for dodda and then make crumbly dough with it, adding water in very little quantity, just to moisten the maize flour.

2.Once mixed, divide the dough into small 40 grams dumplings and press flat with your fingers. Bake them on a flat griddle until golden colour on both sides. 

3. Prepare the aampapad tartare by mixing all the ingredients as listed and top the Dodda bread.
4. Prepare the tzatziki by mixing the ingredients in the list, to creamy consistency.  Top the hot dodda breads with chilled tzatziki or alternately, salmon tartare

5. Using a hand blender, mix the lemon juice and soya lecithin and make thick foam, add the foam to the dressed dodda with tzatziki and aampapad tartare or smoked salmon tartare . 
6. Finally drop some micro greens.

Recipe 2:

Non-vegetarian:  Chicken Chilla Roullard with Chicken Bacon Ribbons & Mango Dust 

Vegetarian:  Tomato Bocanccini Chilla Roullard  with Mango dust

Ingredients  (Portion size: 4)

For the Chilla Pancake

Moong dal  200 grams

Eggs 2 pcs.

Chopped coriander leaves 10 grams

Chopped onion  20 grams

Chopped green chilli 5 grams

Chopped Ginger 8 grams

Salt to taste

Refined oil 10 grams

Chicken bacon 8 strips

Chicken Stuffing

Chicken breast  240 grams

Lemon 1 pc.

Peeled and chopped onion  40 grams

Chopped tomato 30 grams

Chopped ginger 20 grams

Chopped garlic 20 grams

Chopped mint leaves 15 grams

Nutmeg 1 pc.

Coriander powder 6 grams

Cumin powder 6 grams

Oil 20 ml

Seasoning to taste

Alternately for Vegetarians --  Tomato Bocconcini 

Bocconcini cheese  40 grams

Peeled and chopped onion 40 grams

Chopped tomato 100 grams

Chopped mint leaves 15 grams

Chopped ginger 10 grams

Chopped garlic 10 grams

Dutch cucumber 80 grams

Seasoning to taste

Garnish & Assembly

Micro herbs a few sprigs

Mango powder 10 grams

Ber chooran 12 grams

Mascarpone cheese 10 grams

Process

For the Stuffing 

•Trim the chicken breast and cut it into thin strips, add the seasoning, lemon juice, ginger and garlic. 

•Take a pan and grease with oil, add the ginger garlic followed by onions and tomato and cook for a minute and then add the chicken.

Alternately for Bocancini Tomato Chila

•Mix all ingredients together raw in a bowl and season with salt. Take out ribbons of Dutch cucumber and put in chilled water.

For The Moong Dal Chila 

•Soak moong dal for 20 minutes and then grind it into a fine paste. Add little salt and mix some oil and keep aside. 

•Heat a pan and make a thin pancake of this dal.

Plating 

•On the moong dal chila, spread the beaten egg, coriander and mint and the chicken stuffing. Roll this as a roulade.

•Quick grill chicken bacon and wrap like a ribbon to the chila roullard, dust it with mango powder. 

•Alternately for the veggie option of Tomato Bocconcini Chilla , add all the ingredients on to the pancake made of moong dal and roll it. Garnish with mango dust and micro herbs.

•Mix mango powder and mascarpone and the Ber Chooran as a garnish.

•Serve hot with guava chutney

For Guava Chutney

Guava 200 grams

Ginger 25 grams

Red chilli powder 10 grams

Green chilli 1 pc.

Chaat masala or pomegranate powder ( Anardana Powder) 25 grams

Salt to taste

Rock salt 8 grams

Cumin

Coriander powder 12 grams

Extra virgin olive oil 30 ml

Lemon juice 20 ml

Sugar 10 grams

Mix all these ingredients after seeding the guava and grind them together in mixer, strain it and add the extra virgin olive oil.

Recipe 3:

Non-vegetarian:  Punjabi Prawns in fresh tomato sauce on a Dhokla Pillow and Coriander Foam

Vegetarian:  Artichoke Hearts & Mix Mushrooms in fresh tomato sauce on a Dhokla Pillow and Coriander Foam

Ingredients (Portion size: 4)

For the Prawns

Medium sized prawns 12 pcs.

Lemon juice  60 ml

Ginger 8 grams

Garlic 10 grams

Salt To taste

Coriander seeds, crushed 10 grams

Cumin powder 6 grams

Turmeric powder 4 grams

Anaradana ( Pomegranate ) powder  6 grams

Oil 20 ml

For the Artichoke & Mushroom

Artichoke hearts  50 grams

Assorted mushrooms  150 grams

Onions 40 grams

Lemon juice  60 ml

Ginger 8 grams

Garlic  10 grams

Salt To taste

Coriander seeds, crushed 10 grams

Cumin powder 6 grams

Turmeric powder 4 grams

Anaradana( Pomegranate ) powder 6 grams

Oil 20 ml

For the Tomato Sauce

Tomatoes  200 grams

Garlic 10 grams

Ginger 6 grams

Bell pepper 25 grams

Salt to taste

Cumin powder 8 grams

Coriander powder 6 grams

Red chilli powder (Deghi) 8 grams

Chaat Masala or Mango Powder 6 grams

Oil 30 ml

Qasooriw  methi 12 grams

For the Dhokla Pillow

Dhokla flour  200 grams

Water

Mustard seeds 10 grams

Curry leaves 10 grams

Fenugreek seeds 6 grams

Fennel seeds 10 grams

Sugar 8 grams

Salt 6 grams

Asafoetida 4 grams

Yoghurt 20 ml

Oil  25 ml

Plating 

Ber chooran 20 grams

Soya lecithin 10 grams

Coriander leaves 40 grams

Lemon juice 20 ml

Mascarpone cheese 15 grams

Beetroot paste 60 grams

Mango dust 12 grams

Baby radish 8 pcs.

Process

1.Mix water in the dhokla flour and yoghurt till it is a paste and add this mixture to a pan which can be steamed. Rest this for about 2 minutes and steam this mixture at 120 degrees C for 10-12 minutes and a sponge cake will be ready.  

2.Let these cool and cut roundels with a cutter. 

3.Take a pan and heat the oil, add mustard seeds, fenugreek seeds, curry leaves, asafoetida till it crackles. 

4.To this mixture add sugar, salt, lemon juice and 10 ml of oil

For the Prawns

•Clean the prawns, devein and then marinate with lemon juice, ginger, garlic, spices, salt and oil. Heat the Pan and quick flip it till it’s cooked.

For the Artichokes and Mushrooms

•Slice the mushrooms, artichoke hearts, onions and add to a heated pan with all the other ingredients listed, quick flip and keep aside. 

Fresh Tomato Sauce

•Put all the ingredients together in a closed box and heat for 8 minutes, remove the skin of the tomato and grind it, add the seasoning and oil . 

•Dry heat the Qasoori methi , powder it and add to the sauce 

Plating & Garnishing 

•Brush the plate with Mascarpone mixed with mango and sprinkle some micro herbs. 

•Place a dhokla, tomato sauce and prawns or alternately mushroom/artichoke mix and coriander foam and the Ber Chooran. Split the radish into quarters and arrange on the sides. Line the plate with beetroot plate.

•For the coriander foam, mix the soya lecithin with coriander leaf paste, lemon juice, water with a hand blender and get thick foam.

 Wheat and radish dodda bruschetta, tzatziki and aampapad tartare with lemon foam...

Non-veg variation: instead of aampapad, use smoked salmon. 

Tomato bocanccini chilla roullard with mango dust.

 Vegetaria dhokla with artichoke hearts and mix mushrooms...

The flavours of this roullard are enhanced by this finger-licking-delicious guava chutney.

For more details visit http://www.expatlifeindia.com/

Dill Dip Using Epigamia Natural Greek Yogurt

Dill Dip is a simple condiment to assemble and tastes excellent when served along with tortilla chips, potato chips, pita bread or crusty bread. For healthy options serve this dip with carrots sticks, capsicum strips and cucumber.

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I've been using epigamia greek yogurt on a regular basis. This greek yogurt is prepared with 100% cows milk and culture. Once the yogurt is set its strained thrice to remove excess whey water, the end product is a thick and creamy yogurt, Greek yogurt helps in easy digestion and is packed with high calcium and protein, there is no preservatives or added flavors in this yogurt. 1 tub of epigamia yogurt is equal to 1 1/2 eggs or 2 cups cooked dhal. 

One can enjoy mulberry, green apple, mango, strawberry, blueberry, honey banana, and vanilla flavor snack packs from epigamia. All these flavors are natural fruit based with very less amount of sugar added. I'm using natural greek yogurt/plain yogurt for this recipe.

Ingredients:
2 Tubs Epigamia Natural Yogurt
2 Tbsp Fresh and Finly Chopped Dill Leaves
2 Tbsp Fresh and Finley Chopped Spring Onion Greens (Optional)
1/4 Tsp Pepper powder
1/4 Tsp Chilly Powder
3 Cloves Garlic Crushed 
4 Tbsp Mayo
2 Tbsp Olive Oil
Salt as per taste.

Method:
Use a tupper-ware box or a glass container which can be stored in the fridge for this recipe.
Pour the 2 tubs of yogurt in the tupperware box.

Add mayo and dill leaves.
Add pepper powder and crushed garlic.

Mix all the ingredients add salt as per taste cover and refrigerate for 6 hours. 

Once the dip is infused with all the flavors serve the dip in a serving dish, pour olive oil and sprinkle chilly powder serve right away with chips...Enjoy 😀

Different Chutneys, dips and pickles dates back to 500 BC which originated in India. These were not only condiments but also one way of preserving many ingredients. It is also said that the Romans and British adapted these food techniques and started exporting various fruits and vegetables in this manner.

North Italian Food Festival @Alto Vino-Marriott,Whitefield-Bengaluru

Marriott Whitefield’s specialty Italian restaurant, Alto Vino, hosted bloggers table for North Italian Food Festival on March 7th, 2017. Chef Marou, who hails from the North region of Italy, specially curated the entire menu for this festival to bring the culture and flavors of the region to his guests in Bengaluru.

A lot of people today are acquainted with Italian cuisine and associate it with various varieties of pastas and pizzas. However, just like India. Italian cuisine also varies greatly from one region to another. 

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To highlight the uniqueness and authenticity of North Italy, which places emphasis on herbs and garlic as key ingredients, and also  to showcase how regional habits and traditions have resulted in forming the distinctive flavors of this cuisine, Chef Marou has designing the food fest that was a sure winner for diners. 

The food fest also featured popular Sommeliers of India, Viraj Sawant and Aditya Lamba, who shared their expertise in wine pairing with different courses of the meal.

Chef Marou busy plating food for bloggers table...

 

Three types of cheese stuffed with a juicy grape was a first starter...

Freshly baked sour dough bread with pesto 

Fritto Calamari and prawns 

The starters were excellent as always. We slowly progressed to main course and different wines from the region...

Amuse-bouche

VILLA ANTINORI BIANCO from Tuscany, Italy was paired for the first course.

Insalata di verdure di Parto (Lombardia) combination of raw and grilled vegetables in basil cream cheese.

La Vista (Piemonte) chickpea and winter vegetables soup was light and very soothing.

Gnocchi alla Piemontese...potato gnocchi with lamb rigour and cream or porcini.

Ricossa Gavi, Wine matches for seasonal produce for Winter...

Branzino alla livornese (Liguria) marinated seabass butter grilled tomatoes, olives, cappers and potatoes...

Pollo Alla Valdostana (Valle d'Aosta) marinated breaded chicken breast , melted fontina cheese with tagliolini pasta and black truffles Pollo Alla Valdostana ( Valle d'Aosta) marinated breaded chicken breast , melted fontina cheese with tagliolini pasta and black truffles...

Marchesi Antinori Wine...

We had a choice of pepperoni pizza from the wood fire oven...

Finally ended our meal with, Panna cotta alla fragola...corccante al cioccolato ( Piemonte) crunch chocolate Italian custard...

Overall Experience...I enjoyed the freshest cheese, veggies, and gnocchi. The festival is currently closed but alto vino has some amazing italian food. 

Must try here are the wines, cheese and cured meat platter, ravioli and pork soup this was my third visit to altovino truly divine experience if you like such offering. 

Three picks from the entire offering are the fritto prawns and clamari, Pollo Alla Valdostana (Valle d'Aosta) and the Gnocchi alla Piemontese. Brilliant execution by Chef Marou and his team. 

Tasted Unique Kulfis @Kulfreeze-Bengaluru

Its officially summer!! head out, indulge in healthy and guilt free frozen desserts at Kulfreeze. Good to know that there are frozen pops out there we can buy and feel good about its all natural, free from preservative and artificial flavors. 

I got to taste few kulfis here recently was really amazed with all the various natural flavor dessert offering. Must try and some of my favorites are the Jamun kulfi, Imli kulfi and Kiwi Kulfi. Enjoy these frozen pops starting from 60 to 80/- per serving. Kulfreeze is a kiosk located inside airlines hotel Bengaluru.

Here is a little history about Kulfi: The word "kulfi" is derived from the Persian word for a covered cup. The dessert likely originated in the Mughal Empire (northern India), in the 16th century. The mixture of dense evaporated milk was already popular in Hindu sweet dishes. During the Mughal period, this mixture was flavoured with pistachios and saffron, packed into metal cones and immersed in slurry ice, resulting in the invention of Kulfi. Ain-i-Akbari, a detailed record of the Mughal emperor Akbar's administration, mentions use of saltpeter for refrigeration as well as transportation of Himalayan ice to warmer areas.

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Many times I have mentioned my parents who are diabetic are really fond of frozen desserts and they never get to taste ice creams after tasting the jamun kulfi which was sugar free I happen to get a party pack for my parents. They were not only surprised with the texture and flavor but enjoyed the kulfi thoroughly. 

Paan Kulfi: is truly a amazing offering for people who enjoy paan flavor this kulfi has all natural ingredients like sauf, rose jam and so on.

Seethafal Kulfi: I enjoyed the smooth and soft textured in this kulfi, its all natural ingredients again prepared with custard apple is a must after a heavy meal.

Kiwi Kulfi: Was my favorite because it had a unique tangy after taste. Perfect palate cleanser if your hosting any large cookouts. The way they served this kulfi was with a generous sprinkling of some chaat masala...Ummm...yummy.

Imli Kulfi: This was truly a surprise to me, never ever tasted a tamarind kulfi before. It was tangy and every thing good. They served this kulfi with generous sprinkling of chaat masala the sour and tangy taste was awesome.

Jamun Kulfi: Since jamun fruit is seasonal and its said to be good for diabetic people they have created this kulfi without sugar this kulfi is a must try friends.

Kulfreeze Address: Airlines Hotel, 4, Madras Bank Road, Off Lavelle Road, Lavelle Road, Bengaluru, Karnataka 560001

Phone: 096410 31000
https://www.facebook.com/kulfreeze/

Dragon Noodles Recipe

Crispy and juicy dragon noodles is something I got to taste at a very small restaurant near my house. It seemed simple to prepare and tried it at home after three attempts I got it right. Few tips from me are prepare the crispy noodles ahead of time and store in air tight container. For vegetarian and vegan friendly options we can use tofu, paneer, potato or cauliflower instead of chicken.

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 Ingredients for Crispy Noodles:
500 Grams Whole Wheat Noodles
2 Tbsp Chilly Powder
1/2 Cup Corn Flour
Salt as per taste
Oil for frying

Method to Prepare Crispy Noodles:

Cook the noodles according to package directions drain excess water and reserve.

Take hand full of noodles spread it on a large plate make sure all the noodle strands are separated and not clumped up. 

Heat a pan with 1 1/2 cups oil on low flame bring to smoking point.

Sprinkle little amount of chilly powder, salt and 2 tbsp corn flour for each batch of noodles mix well.

Gently drop the noodles in hot oil make sure it is in one thin layer fry for 2 minutes on one side flip and fry the noodles till crispy drain excess oil and place on tissue paper.

Follow the same step and fry the entire batch of noodles.

Ingredients for Gravy:

350 Grams Boneless Chicken 

(thighs or chicken breast chop into bite size pieces)

1 Cup Frozen Mixed Vegetables

(Beans, Peas, Carrots, Cauliflower)

10 Pods Garlic (Finely Chopped)

1 Inch Ginger (Finely Chopped)

1 Large Onion (Finely Chopped)

1 Large Capsicum (Chopped into bite size cubes)

1/2 Bunch Spring Onions (Finely Chopped)

5 Green Chilies (Finely Chopped)

1 Cup Tomato Puree

2 Tbsp Schezwan Sauce or Ready to use Masala Powder

1/2 Tbsp Chilly Powder

1 Tbsp Soya Sauce

1/2 Tbsp Chilly Sauce

1/2 Tsp Vinegar

4 Tbsp Corn Flour Mixed in water and reserved

3 Tbsp Oil

Salt as per taste

 Method to Prepare Dragon Chicken Sauce:
Heat 3 tbsp oil in a wok on medium flame. 

Add finely chopped ginger and garlic fry till raw flavor is reduced.

Add spring onion white, chopped onion and chopped green chilies fry till onion softens a bit.

Add the mixed vegetable, 1 tbsp chilly powder and salt fry the veggies for a minute.

Add the chicken to the veggies and fry for a minute.

Add schezwan masala powder and fry the chicken for a minute.

Add capsicum and green onion stir and fry.

Add 2 cups water to the chicken and bring to a rapid boil cover and cook for 5 minutes.

Since we are using boneless chicken the meat will cook fast.

Check if the chicken has cooked. Once the chicken is tender add soya sauce, chilly sauce and vinegar stir once.

Gently pour the corn starch to the gravy and keep stirring till the gravy thickens check for salt add if needed.

Bring the gravy to one rapid boil and serve hot with crispy noodles...Enjoy :)

How to serve: Place one layer of noodles and pour the gravy allow the noodles to soak in the gravy for a minute and start eating :)  

Cheesy Peri Peri Masala Corn Toast Recipe #Supacorn

A bite into a sensational combination of crispy toast topped with hot Peri Peri corn malasa, gooey cheddar cheese garnished with green onions is truly addictive. Thanks to supacorn for sending me their amazing range of oxy fresh packaged corn.

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Supa Corn is a wonderful product. I have prepared many dishes using their corn, the corn kernels are fresh, cooks in 2 minutes. What caught my attention was their freshness since its oxy packed the corn remains fresh until 9 months without refrigeration. Its a compact pack of corn kernals easy to store and also makes a great carry on meal for campers.   

Ingredients:

1 Pack Peri Peri Supa Corn

2 Green Chilies Finely Chopped

1 Large Onion Finely Chopped

1 Large Capsicum Finely Chopped

10 Slices White Bread

1 Cup Grated Cheese

Salt as per taste

Oil as required

Finely Chopped Spring onions for Garnish

Prepare corn masala:
Heat a wok on medium flame with 2 tbsp oil.

Once the oil starts to smoke add the finely chopped chilies, capsicum and onions fry all the ingredients till its wilted down a bit.

Add the corn along with the peri peri masala and salt fry for 2 minutes remove the masala from the flame allow to cool.

Method:
Heat a pan on medium flame toast 2 slices of bread at a time on one side only toast as many bread slices as possible and reserve.

Top the toasted side of the bread with 2 tbsp of corn masala and cheese.

Place the pan back on medium flame with 3 tbsp oil. Once the oil is hot start toasting the slices of bread. I placed 3 slices of bread. Cover the pan and allow the cheese to melt at the same time the bread should evenly get crispy in the bottom.

Once the cheese melts remove from flame cut into half garnish with spring onion greens serve hot...Enjoy 😋