Hi Friends, Recipes, Reviews and Videos Originally Created & Posted by Vidyalakshmi. To request for permission or for commercial use of photos/content from my site, contact me via email
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This mushroom malai tikka is a no fuss easy to prepare starter recipe. I thoroughly enjoy murgh malai tikka and always wanted to experiment the same using mushrooms this dish turned out beyond my expectations its truly a wonderful starter can be served with crispy slices of baguettes.
Tips for purchasing and cleaning mushrooms: Mushrooms are truly a delicacy but the art of purchasing and cleaning mushroom is something I have learnt over the years. When purchasing button mushrooms make sure the bulb or the bud of the mushroom is tightly closed to the steam. Since super markets store it in large cold air coolers the mushroom turn brown in color. Make sure majority of the mushrooms are white and are not discoloured. I dont prefer to just wipe the mushroom with damp cloth and then cook it, I always wipe the excess dirt and wash twice before cooking. After washing away majority of dirt I tend to leave the mushrooms in a colander and allow excess water to drain. Once the water has drained I line a plate with cotton cloth then spread the mushrooms on the cloth and allow to drain further. Please make sure you start this cleaning process 2 hours ahead of time before preparing your dish.
Ingredients: 250 Grams Button Mushrooms 1/4 Cup Yogurt 1/4 Cup Fresh Cream 1/4 Cup Grated Cheese 4 Green Chillies 1/2 Inch Ginger 5 Sprigs Coriander leaves 1/4 Tsp Black Pepper Powder 1/4 Tsp Garam Masala Salt as per taste 1 Tbsp Butter
Prep: Peel, wash and grate the ginger. Finely chop the chillies. Discard the coriander roots wash the stems and leaves properly pat dry and finely chop. Chop the mushrooms in half. Whip the yogurt well and reserve.
Marinate: In a mixing bowl add the yogurt, fresh cream, grated ginger, chopped chillies, coriander, pepper powder and garam masala mix all the ingredients till well combined. Add salt as per taste to the marination mix well. Add the mushrooms to the marination mix to coat well cover and allow the mushrooms to marinate for half hour.
Start Cooking: Mix the marinated mushrooms once before place in the pan. Heat a pan on medium flame add butter before the butter melts completely start to place the mushrooms one at a time. Make sure the mushrooms are in one layer and are not overlapped. Gently flip the mushrooms to the other side after every minute. Cook the mushrooms for 5 minutes on each side. Once the mushrooms have grilled marks spread 2 tbsp fresh cream sprinkle grated cheese allow the cheese to melt. Once the cheese has melted serve hot with crusty bread and some white wine...Enjoy 😊. A perfect no fuss New Year's Eve dinner party starter recipe .
Burp is easy to locate on new bel road. I visited here on a weekday evening and still found many students and couples relaxing after work or college. People visit this no frills, decent restaurant for amazing 12 inch thin crust wood fire pizzas on a budget.
They are surely not skimpy on toppings and cheese the pizza base itself is a multigrain base. The open kitchen speaks for itself very well maintained space, comfy seating and excellent service. Make sure to visit this place along with friends and family portion size of every order is generous can be shared among four.
Since I am a zomato foodies club member on whatsapp i got this invite for a tasting session. We were a group of 8 people, meeting new faces out of blogging arena was a good experience.
There is two level seating, first level has open kitchen with semi indoor and outdoor seating. second level is purely a 30 seater. Very colourful metal chairs and tables with minimal decor. Walls have graffiti and mural art, the owner was inspired to decorate the space similar to Newyork since he worked for few years there.
What I got to taste?
Blue berry milk shake (must try)
Fish Fingers
Pizzas:
4 non veg pizza(Must Try)
Paneer pizza (Must Try)
Mixed vegetable pizza
Pasta:
Penne pasta in arrabita sauce
Penne pasta in alfredo sauce
Spaghetti carbonara (must try)
Mexican Rice and Chicken (Must try)
They also have chocolate brownies and cakes if you like to indulge in desserts. I was to full to try all the bakes after wonderful pizzas it is a must visit for sure. I am planning to attack the sunday brunch heard a lot about it from the staff. My three picks from the entire menu I tasted was the pizzas for sure, mexican rice with chicken and blue berry milk shake.
I was inspired to create this recipe after a popular instagram post. This mixed vegetable zunka can be served with pulkas or bakri rotis, we can also serve this dish as a starter or for biryani and pulao.
Ingredients: Mixed Vegetables: 2 Carrots, 6 Okra, Fist full Cluster beans, 4 Banana Chillies, 100 Grams Mushrooms, 5 Baby Corn and 1 Onion 100 Grams Tofu or Paneer Optional 2 Tbsp Tomato Ketchup 1 Onion 2 Tbsp Roasted Bengal Gram 1 Tbsp Ginger and Garlic Paste 1 Tbsp Chilly Powder 1 Tbsp Coriander Powder 1 Tsp Chaat Masala 1 Tbsp Garam Masala Salt as per taste Oil for frying 1 Tbsp Butter Finely Chopped Green Chillies, Coriander, Mint and Lime juice for garnish...
Prep Up: Make sure to peel and wash all the veggies thrice before chopping. Chop all the veggies and cottage cheese into long yet bite size pieces. Chop the button mushrooms in halfs and reserve. Peel and finely chop 1 onion. Chop the other onion into quarters. Finely chop mint, coriander and 2 chillies.
Method: Heat 2 cups oil in a wok on low to medium flame. Fry all the veggies in small batches. Using small amount of oil for frying is recommended as the oil might turn dark while frying these veggies, we can always replace with fresh batch of oil and start frying the veggies.
People who dont prefer deep frying please spread the veggies on a oven tray spray with cooking oil and bake at 250 for 30 minutes or until the veggies have grilled. Once all the veggies have fried line a large tray or plate with tissue spread the veggies on the plate allowing excess oil to drain. Heat a tawa on low flame allow to reach temperature. spread the veggies on the tawa creating a cavity in the middle.
As we prepare the masala the veggies will grill on the tawa and warm up. Add butter in the cavity fry the onion along with ginger and garlic paste on low to medium flame till onion turns transparent. In a mixer jar add the roasted bengal gram, garam masala, coriander powder, chaat masala and chilly powder grind to form a smooth powder format...reserve. Once the onions have softened add tomato ketchup and fry till butter separates. Combine all the veggies in the onion and tomato masala. Adjust salt if needed, sprinkle the bengal gram masala little at a time combine all the veggies...garnish with chopped green chillies, coriander, mint and lime juice just before serving sprinkle chaat masala. Serve hot with pulka rotis...Enjoy 😉
Hi Friends, I was recently contacted by the company PR of Pristine Organics to review their products. The company sells a variety of certified organic food products right from baby food, cereals, biscuits, porridge, cold pressed edible oils, flour, rock salt, coffee to baby massage oil, nutritional supplements and health mix.
The brand also creates personalised month supply Health Basket which are tailored diets specific health condition which consists of exotic combination of diverse organic foods range such as such Weight Reduction Diet, Sugar Control Diet, Heart Health Diet, Pregnancy & Lactation Diet and Inborn Errors of Metabolism (IEM) Diet.
IEM Diet: A special medical foods and dietary supplements used for treating children with rare inborn errors of metabolism (IEM).
About: Pristine Organics Pristine Organics is a pioneering company in R&D and manufacturing of organic and nutritional FMCG and IEM products. The Bangalore-based company, which was founded in 1992 as a nutrition science-based firm, is the only Indian company that manufactures critical Inborn Errors of Metabolism (IEM) diet for babies. The company’s products range includes organic daily food, nutraceuticals, functional foods, medical and metabolic diets, and paediatric supplements. With over two decades of experience in research and development, the company is focused on tackling nutritional problems that is prevalent in our society. Pristine’s path-breaking R&D in field of IEM Diet has earned it recognition by the Indian Government’s body FSSAI (Food Safety and Standards Authority of India) for their contribution. Pristine has partnered with leading hospitals, paediatricians and geneticist to supply and serve nutrition products for various inborn errors of metabolism. Pristine Organic believes that “True health is responsible, intelligent food choices and meaningful organic products that have a positive impact on our health and the Planet.”
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Product Name: Oven Organica – Regular
Organic Mixed Millet Cookies
Description: High Fiber Biscuits Nutritious snack for all age groups Rich in Omega-3 Fatty Acids Low Glycemic Index Transfat Free
Pristine Oven Organica Mixed Millets Cookies
Foxtail millet, finger millet, little millet, kodo millet, Whole Wheat Flour, Flax seeds, Salt, Green chillies, Curry leaves, Cumin, Black Pepper, Milk Solids and organic Amaranth.
Product Name: Oven Organica – Diet
Organic Mixed Millet Cookies
Description: High Fiber biscuits Rich in Omega-3 Fatty Acids
Rich in Dietary Fiber (15g vs 9g in Other Digestive Biscuit) Transfat Free
Pristine Oven Organica Mixed Millets Cookies
Foxtail millet, finger millet, little millet, kodo millet, Whole Wheat Flour, Flax seeds, Organic Sugar, Butter, Cashew nuts, Milk Solids and organic Amaranth.
Mixed Millet's Aloo Tehri Recipe
This was my first attempt cooking mixed millets. Few millets I am familiar with are finger millet and kodo millet other than these two millets used in porridge and few traditional dishes at home we never use millets regularly.
This review has motivated me to start using millets on a regular basis. All of us enjoyed the tehri it was not at all heavy or we did not feel overly full after a meal, wonderful diet meal.
Tehri was very tasty as well. Next time if I cook mixed millets I would like to add additional chillies and salt, also cook it for 4 whistles in pressure cooker.
Ingredients: 1 1/2 Cups Pristine Organics Mixed Millets 1 Large Onion (finely chopped) 3 Green Chillies (finely chopped) 1 Tsp Cumin seeds 3 Cloves 2 Pods Cardamom 2 Inch Stick Cinnamon 11/2 Tbsp Ginger and Garlic Paste 1/2 Tbsp Garam Masala 1 Large Potato (Peeled, Washed and Cubed) 1/4 Cup Frozen or Fresh Green Peas 3 Tbsp Oil Salt as per taste Water 3 1/2 Cups Coriander and lime juice for garnish.
Method: Wash the millets thrice and soak for 10 minutes before use. Heat a pressure pan on medium flame with oil. Once the oil reaches smoking point add whole spices, ginger and garlic paste fry for a minute. Add chopped onion, chillies and garam masala fry till onion turns transparent.Add the garam masala, potato and peas stir and fry for 2 minutes on low flame. Drain the soaked millets add to masala stir well fry for a minute. Add salt and measured water stir well cover and place a whistle cook for 3 whistles. After 3 whistles allow the pressure to reduce on its own do not force open. Once the pressure has released garnish with lime juice and chopped coriander mix well and serve hot...Enjoy...😉
Keema Kaleji is truly a gastronomical and very fashionable recipe created during mughal era, every part of the animal or offal was cleverly used in spicy rich curries and stir fries. We can find this dish served across five star and mughlai food speciality restaurants across Bengaluru and India. I enjoy this dish with roti or butter naan, we can also serve this curry with steam cooked rice, best curry recipe for winter.
Please click the link to see how to prep and prepare liver for this recipe. I've cooked the liver for soup and used the liver in this recipe. mutton-liver-soup-mutton-eeral-soup.
Method: Prep the mutton and liver ahead of time or the night before, this way it is easy to assemble later. In a pressure cooker add the bones first along with chilly powder, coriander powder, turmeric powder, ginger and garlic paste and 1 tsp salt add 1 1/2 cups water cover and place a whistle cook for 3 whistles or until the bones are cooked. Once the pressure has reduced add the meat to the bone broth stir well cover and cook for 2 more whistles. Remove from flame and reserve. If your preparing this night before allow the meat to cool completely place in airtight container and refrigerate until use. Prepare the liver also the night before and store in the fridge until use.
Heat a wok on medium flame with 1 tbsp sesame oil once the oil starts to smoke add 1/2 chopped onion and dried red chillies fry until the onion turns light brown in color. Transfer the fried onion to a mixerjar and grind to form a smooth paste a splash of water can be used to create a smooth paste. Using the same wok add 2 tbsp sesame oil allow the oil to smoke. Add whole spices cloves, cumin, cinnamon and cardamom fry the spices until it splutters. Add the finely chopped onion fry till onion turns transparent. Add the spice powders to the onion turmeric powder, chilly powder, coriander powder, pav bhaji masala, garam masala and ground onion paste fry all the ingredients until the raw flavor reduces. Since the masala should not burn I have added splash of water and cooked until water surfaces on the sides.
Once the oil separates from the masala add the cooked meat and liver place on high flame allowing the moisture to reduce. Adjust salt after majority of moisture has reduced from the meat. Once the meat has combine with the spices and forms semi gravy switch off the flame garnish with lime juice and coriander serve hot with rice or roti...Enjoy😉
Disclaimer this is not authentic mughlai recipe. I have created this dish as per my taste preference.
I was recently hosted for the ongoing Southindian food festival at Dot Yum-Aloft Whitefield. Executive Chef Hafizulla Baig had personally invited me to experience the flavors of south. I enjoyed the festival and must thank Chef and his team for this wonderful experience.
Executive Chef Hafizulla Baig says the on going southindian fair is an opportunity for guests to enjoy diverse regional cuisine from Tamilndu, Kerala, Andhra pradesh and Karnataka the buffet spread will cover all corners of south. When we talk about southindian cuisine right from the use of oil to spices and chillies are used in fish, meats and veggies in different ways across south region. The Southindian Food Festival at Aloft Whitefield will be featuring one southindian region everyday till 30th Nov.
Attuirachi varattiyathu is a braised mutton dish which can also be a side dish with layer parotta or dosa, Nandan Kozhi roast was free range chicken stir fried with spices and tasted excellent with biryani.
Kulluva porichadu: batter fried fresh anchovies. The veg starters were also very tasty like the spinach medu vada, vazhapoo vada(banana flower fritter) and steam cooked tapioca with chilly chutney. Salads and Soups
Salad counter was also very colorful and bursting with fresh coconut flavors from the salads like the Kaipakka Salad (Bitter gourd salad), Venpayani Salad, Cena (Yam in coconut), Green Gram Salad, Carrot Salad, Ridge gourd Salad, Cabbage Salad, Carrot Salad along side Dhai Vada, Curd Rice, and Papads. On the display was also traditional snacks like murrukku, jackfruit chips, banana chips, masala peanuts and puffed rice ladoos...
Veg Spread: Muringayila Thalichathu (Sauted Drumstick Leaves), Vendakka Thengapalil Vattichathu (Okra in Coconutmilk), Mullangi Sambar(Radish), Thenga Rasam, Pachakkari Kuruma (Mixed Vegetable in coconut and cumin gravy), Kumbalanga Puli (Ashgourd in tamarind and coconut),Green Beans Thoran (Stir fried green beans in coconut), Pachakkari Kuruma kalan (Yam and plaintain in curd)
To taste all the curries and sides there was Boiled Red Rice, Nei Choru (Ghee Rice), Appams, Parottas and Puttu...
There was a separate selection of northindian dishes too for people who are allergic to coconut: Arbi Masaledar (Crispy taro root), Paneer makhanwala( cottage cheese in creamy sauce), Punjabi Aloo (crispy potato), Dal Miloni (mixed dhal in creamy gravy).
In a true southindian style they also had Pickles and podis to enhance the taste of rice and curry few pickles and podis on display were the Gongura, Garlic, Green Chilly, Amla, Mixed Vegetable, Bittergourd, Karivepakku podi, Groundnut podi(verkadalai), Karam Podi, Kandi Podi.
Overall views about the food and experience was excellent. The dishes I enjoyed and had second serving were the Thalesherry biryani, kerela parotta, Varutharacha Aattierachi, nadan kozhi curry, payasam and pazham pori. Must thank Chef and Aloft team for all the efforts and invite. Visit: http://www.starwoodhotels.com/alofthotels
The buffet price is approx 1800 to 2000/- per person. Valet Parking Available.
