Chocolate Modak Recipe in Association with SPAR Hypermarket

May Lord Ganesha bring Peace, Happiness and Prosperity to Everyone. Happy Ganesh Chaturthi! The much loved modak by Lord Ganesha refers to a story from Padma Purana, a story from the volatile book of mythology refers that of Lord Shiva and Goddess Parvati along with Ganesha visited Anusuya, the wife of a respectable sage named Atri. While Lord Ganesha was presented with a platter full of mouth-watering delicacies, none were able to satiate his hunger.The only food item to have done the impossible was our now-famous modak. Hence began modak’s association with the Lord Ganesh and festive celebrations! 

As a part of festive series I have associated with SPAR Hypermarket and created these decadent chocolate modaks. SPAR HYPERMARKET has 10000+ Products listed on SPAR website, follow get notified for offers and discounts on official SPAR Socialmedia Facebook, Instagram and Twitter.

I'm a regular customer to spar and have shopped for many speciality gourmet products on a budget. Order your daily house needs via SPAR website and also follow them on Facebook official page for regular updates. All the ingredients used in this recipe is shopped at SPAR HYPERMARKET.

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Ingredients:
Khoya 200 Grams
Walnuts 150 Grams
Unsweetened Cocoa Powder 4 Tbsp
Icing Sugar 200 Grams
Vanaspati 2 + 2 Tbsp
Dark Compound Chocolate 200 Grams 

Method:
Chop the khoya into cubes or crumble it and reserve. Chop the compound chocolate and reserve. 

Heat a wok on medium flame, add the walnuts and dry roast for 3 minutes on low flame.Reserve the roasted walnuts on a plate allow to cool. Once the walnuts have cooled we can use a sharp knife and chop it into tiny pieces or use a rolling pin and roll over the toasted walnuts once or twice to form evenly crushed walnut pieces.

Using the same wok place on low flame. Add the khoya and icing sugar stir constantly making sure the khoya melts and well incorporated with the icing sugar.

Add the unsweetened cocoa powder to the khoya mixture stir well. Once the coco powder is incorporated the mixture will be tough to stir try to mix well and remove from flame.

Add the walnut pieces and mix well. Allow the mixture to reach room temperature, mix once.  Using a modak mould, grease it with vanaspati. 

Take lime size portions of the chocolate mixture and place it in the mould. Seal the mould and press to form the modaks. Reserve the modaks on a plate and place it in the freezer for 10 to 15 minutes to set.

Bring 2 glasses of water to boil in a milk pot. In a mixing bowl add the compound chocolate and 2 tbsp vanaspati. Place the chocolate bowl on the boil water place on low flame keep stirring the chocolate.

In roughly 10 to 15 minutes on low flame the chocolate to form a smooth syrup. Remove from flame let the chocolate syrup have a warm base do not remove from hot water.

Once the modaks are set, dip each modak in chocolate and allow the excess chocolate the drip. Place the chocolate coated modaks on a plate and refrigerate until the chocolate is set. Offer these decadent modaks to lord ganesh and also share it with friends and family...Enjoy😊 

SPAR Website - https://www.sparindia.com/en/ 
SPAR Facebook - https://www.facebook.com/sparindia/ 
SPAR Instagram - https://www.facebook.com/sparindia/ 
SPAR Twitter - https://twitter.com/SparIndiaHyper

Tasting Cakes from @Cakezone.com

Order freshest baked goodies on cake zone.com they'll deliver to your doorstep. I was invited to taste cakes and milkshakes from the online bakery.

They take bulk orders and also provide services like edible printed photo cakes, jar cakes which is good for gifting and various frosting options as per your choice. We will have to call for customized orders. 

There is a wide variety to choose on the website fluffiest cakes, cheesecakes, desserts, chocolates, combos and gifts, making it easy to shop and impress your loved one.

I enjoyed the eggless  cakes they offered me. The cakes were moist and fluffy. Frosting was fresh and light. The service was good. Every order comes with paper napkins, plastic knife and candle. The packaging was good. Cake Zone has branches in Bangalore, Pune and Hyderabad. Order Cakes and Desserts at https://www.cakezone.com/

 Chocolate Truffle Cake 100/- Per Piece

 Pineapple Pastry 100/- Per Piece

 Red Velvet Cake 100/- Per Piece

 Best for gifting Red Velvet Cake in a Jar 84/- Per Piece

 Fig/Anjeer Cake MilkShake 130/- Per Piece

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Paneer Ghee Roast Recipe

Ghee roast is such a classic dish prepared across south it’s either prepared with pepper or dried red chillies. I've prepared the Karnataka version ghee roast recipe. What I love and enjoy about classic recipes is we can alter and add ingredients which we prefer and it still tastes excellent. 

As a recipe developer it is important to change the recipe and incorporate new ingredients to discover new favorite. Ghee roast is normally prepared with mutton, fish or chicken, but I have tried to use paneer which turned out utterly delicious. This recipe can be served as a starter or as a side dish for phulkas dosas. 

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Ingredients: 
500 Grams Milky Mist Paneer
1 Medium Onion Roughy Chopped
1 Large Onion Finely Chopped
1 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1/4 Tsp Turmeric Powder
15 Dried Red Chillies
10 Black Pepper Corns
4 Cloves
1/4 Tsp Fennel Seeds
1/4 Tsp Cumin Seeds
10 Fenugreek Seeds
1/4 Tsp Mustard Seeds
3 Pods Cardamom
1 Inch Stick Cinnamon
3 Sprigs Curry Leaves
1 1/2 Tbsp Ginger and Garlic Paste
2 Tbsp Tamarind Pulp
Salt as per taste
Ghee as required 
Oil as required...

Method:
Use extra malai paneer for this recipe. Chop the paneer into larger chunks. If we chop and use larger chunks panner it retain the buttery texture and absorbs more flavor.

Heat a wok on medium flame. Add 5 tbsp ghee and 5 tbsp oil allow to reach temperature. Gently add 5 to 6 pieces paneer and fry for 30 seconds on each side drain and reserve the paneer on a plate.

Using the same oil and ghee fry the spices, chillies and roughly chopped onions till the onion turns golden in color.

Remove the masala from flame transfer the fried ingredients along with ghee to a mixerjar and grind to form a smooth paste we can add a splash of water to grind into a paste.

Using the same wok place it on medium flame. Add 2 tbsp ghee and 2 tbsp oil allow to reach temperature. 

Fry the curry leaves allow to splutter. Add the finely chopped onions and fry for a minute. Add the chilli powder, turmeric powder and coriander powder and fry for a minute until the raw flavor reduces.

Add the ground masala and fry for a minute. Do not waste the masala paste which is in the mixerjar add 1/2 cup water dilute all the masala and transfer to the frying masala in the wok.

Add salt as per taste stir and allow to reduce on medium flame. Once the masala reduces oil and ghee will surface on the sides. Add the tamarind pulp and stir cook for another 2 minutes. Check for salt and add if needed.

Add the fried and reserved paneer chunks stir and fry for a minute. place on low flame allow the paneer to cook for 5 more minutes. Top with 2 tbsp ghee and serve hot...Enjoy this dish with phulkas or neer dosas.

Feast on Best Saturday Brunch @Sheraton Grand, Brigade Gateway - Bangalore

The famed Saturday Brunch at feast, Sheraton Grand located at Brigade Gateway is back on popular demand. Indulging in all you can eat multi cuisine buffet is arguably the most impressive spread one could treat their family too. Dad and I were hosted to experience this king size buffet couple of weeks ago.

The buffet spread featured family favorite dishes such as murgh biryani, paneer tikka, papdi chaat, pork stew, chur chur paratha, dal tadka, creamy mushrooms, baklava, lichi rasmalai and more...  

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We were greeted with apple and rose flavored welcome drink...

Cold Cuts and Lebanese Dips

(Cheese Selection: Brie, Smoked, Emmental, Cheddar 

Grapes, Walnuts, Raisins) 

(Lebanese Selection: Baba Ganoush, Arabic Pickles - Onion, Olives, capers, jalapenos, shallots and gherkins, chilly marinated olives, Hummus, Labneh Pita Bread)

Salads

(Tomato Caprese, Grilled De Peppers, Grilled Baby Corn, Grilled Pumpkin, Baked Potato, Diy Salad: Sprouts of choice with grilled veggies and meats)

Dressing
White vinergaratte
Balsamic
Berry

Grilled Meats for Salad tenderloin, Chicken and Fish
Feta cheese 
Pasta Salad

Dum Ka Murgh Station

Dum ka Murgh is a clay pot baked chicken dish normally served with flaky laccha paratha. Chefs had also prepared various chutneys such as, dhal chutney, mustard chutney, radish chutney, sesame chutney, onion chutney and mint chutney. I enjoyed this dish specially the curry with naans.

 Live Chaat Counter

Various Chaats were prepared as per choice: papdi chaat, panni puri, samosa chaat, beetroot chaat, palak papdi chaat, matar chaat, bhel poori and so on...We highly recommend the chaats here specially the samosa chaat and papdi chaat i have tasted many times and absolutely enjoy the chaats here.

Bread Sation

(Focaccia, Dinner Rolls, Bread sticks, Garlic butter toast, Baguette, Herb Rolls, Masala Rolls, Sesame buns)

Soup Station

Chinese Mushroom Soup and Mutton Bone Soup

I enjoyed the chinese mushroom soup, clear broth with choice of mushrooms and seasoning was perfect fo the weather.

Grill Station Live Counter

(Paneer Tikka, Subz Shami Kabab, Afghani Murgh Tikka, Tawa Macchi, Malai Murgh Tikka, Gosht Cutlet)

We enjoyed the grilled fish, chicken tikka, lamb cutlets and paneer tikka from the grill counter...

Indian Cuisine

(Dahi Vada, Curd Rice, Kerala Red Rice, Ponni Steam Cooked Rice, Erode Vathu Kuzhambu (Duck Curry), Manga Meen Curry, Murgh Biryani, Baigan Ka Salan, Gosht Korma, Lauki Muttar ki Sabzi, Aloo Shimla Mirchi, Valakai poriyal, Pachakari Korma, Vangi Bhaat, Mysore Rasam, Dal Tadka, Paneer lababdar)

Vadam Station/ Papads: Onion rings, Rice Papads, Sagoo Papad and Pepper Papad...

Naan and Paratha Served as per choice: Chur Chur Paratha, Naan, Laccha Paratha, Romali Roti and Butter Naans...

Pickle Station: Mango, Lime, Mixed Vegetables and Tamarind pickles were superb...

The Indian spread was quite elaborate and exquisite for the pricing. We enjoyed the mutton curry, laccha paratha, dhal, murgh biryani and paneer lababdar.

Oriental Cuisine

Asian Pork Stew, Mixed seafood with garlic and vegetable , Mixed Vegetable in Thai Red Curry, Stir Fried Veggies, Mee Goreng, Prawn Crackers 

(Condiments to fit oriental dishes black bean sauce, red chilly sauce, mint and garlic sauce, peanut sauce, chilly soya sauce)

The pork stew was superb we had second serving with herb rolls. I also enjoyed the fish in mixed vegetables and stir fried veggies from this section...

Continental Cuisine

Herb Roasted Potatoes, Butter tossed vegetables, Mushroom and Leek fricassee, Mediterranean bean stew, Chicken Basquaise, Tenderloin Lasagna, Herb Crusted Fish, Chicken Mandi.

I enjoyed every thing on this spread specially the herb crusted fish, bean stew and herb roasted potatoes...

Live Pasta Station

Penne Pasta, Spaghetti, Bow tie pastas  were prepared with sauce of choice, white sauce, Basil pesto

and Arrabiata Sauce, veggies and mushrooms. 

Kids from our group enjoyed the pasta we happen to taste from them and it was prepared to perfection with extra cheese...

Dessert Station

Mud Pudding, Kiwi Gateaux, Chocolate mud cake, Baked Cheese Cake, Baklava, Opera Slice, Coconut Pudding, Orange Kiwi Delight, Blue Berry Taurine, Apple Pie, Caramel Custard, Pineapple Pastry

Indian Desserts: Chocolate burfi, Pista burfi, Almond burfi, Mysore pak, Balushahi, Lichi Rasmalai, Moong Dal halwa, Rice Kheer, Rasmalai, Rasgulla

Cut Fruits watermelon, pineapple, apple, melon, papaya

There is also a selection for Icecreams and cold stone icecreams. We always enjoy the lichi rasmalai if its on the menu, pine apple pastry and chocolate ice cream.

As you can tell I binged on the entire buffet, quality of food and presentation was superb. Dedicated team at Sheraton leaves no stone unturned from tailoring menus and ambience, everything was exquisite. Priced at 3000/- ++ Including alcohol its worth every penny spent.

Chia Pradhaman Recipe In Association with Phalada Pure & Sure Organic Food Products

Phalada Company contacted me a month ago to collaborate with them on a product review please click here to see the post. I wanted to use all the products given to me eventually creating recipes. 

Nowadays I tend to track all the recipes created first attempt if it turns out prefect i post it. This recipe was my first attempt and surprisingly the pradhaman was perfect. 

I always wanted to try chia seeds, this was a very good opportunity for me to experiment and try new textures and taste. There is minimal amount of cooking, we may have to adjust the consistency according to taste. 

My mom has been enjoying all their products specially coconut oil and pepper powder, we highly recommend the products from Phalada. Phalada Products are available here or buy on Amazon, flipkart and Big Basket.

Recipe Video Posted on Youtube English and Tamil Channels Subscribe for regular updates 😊

Ingredients:
6 Tbsp Chia Seeds
2 1/2 Cups First Extract Coconut Milk or 3 Tins Coconut Milk from Phalada Pure and Sure
1/2 Cup Coconut Sugar or Jaggery

15 Cashews 
1/4 Cup Fresh Coconut Pieces 
1 Tbsp Cardamom Powder
3 Tbsp Phalada Extra Virgin Coconut Oil

Chia Seeds is a high-protein superfood that’s loaded with the goodness of dietary fibres, proteins, antioxidants and omega-3 fatty acids.

Coconut sugar is made from the finest quality coconut flower nectar sourced from certified organic farms across India, Phalada Pure and Sure Organic Coconut Sugar is an ideal sugar substitute for people with diabetes. 

Organic Extra Virgin Coconut Oil is one the most salubrious dietary oil that is stable, healthy and completely free from trans-fatty acids. Certified organic product.

Method:
In a mixing bowl add chia seeds, coconut sugar combine well.

Add the coconut milk in batches add 1 half portion of coconut milk mix well allow chia seeds to soak and double in volume for 3 to 4 hours.

Once the chia has doubled in volume check for sweet content if needed add more. Combine the other half of coconut milk and cardamom powder and reserve.

Heat a fry pan with 3 tbsp coconut oil on medium flame. Fry the cashews and coconut in oil on low flame until light brown in color.

Add the fried coconut and cashews to chia seeds mixture and serve right away. If you want to chill this in the refrigerator and serve it chilled then use oven toasted cashews or nuts as coconut oil will solidify and wont be pleasant to taste. Serve the pradhaman right away once the garnish is added...Enjoy 😊

This recipe served 6 generous portions and is 100% vegan. We can substitute almond milk or soya milk incase your allergic to coconut.