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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Warm Oven is a online bakery or we can visit the bakery at three locations listed on zomato. What i liked about warmoven is the convenience to order freshly baked goodies and they would deliver to your doorstep or office.
From Themed Cakes to Birthday cakes all freshly baked and delicious cakes. We can also order the cakes of our choice and they deliver under 3 hours. I highly recommend the combo offers. Cake in a jars to rich chocolate cakes, heart shaped cakes and chocolate are all very delicious. You can order via www.warmoven.in/ or Zomato / Swiggy and Dunzo.
Service and delivery was on time all product were superb and I received without damage...
Death By Chocolate Cake in a Jar
Death by Chocolate (cake trifle in a Jar) rich layers of chocolate cake layered with ganache and choco cream.
Red Velvet Shots
Red velvet fudge covered with white chocolate, creamy and delicious.
Truffle Cake
Decadent and delicious layers of chocolate cake smeared with chocolate ganache.
Taj West End Bengaluru hosted its very first “Spanish Extravaganza” with Alberto Ferruz, a master of flavors and innovation/owner of BonAmb that just received, second Michelin star. I was hosted to an exclusive dinner for that showcased Chef Ferruz’s exquisite six course wine paired dinner.
Up Close Video of my experience 😉
The entire lobby was decorated for christmas and set for celebrations...
Ambience at the MYNT Comfortably seated...
Menu arrives...
Unique Cocktail Menu...
From the mirror Cocktail menu, I Chose a Jasmine based cocktail...
Here is what I got to taste: Seaweed Crisp Seaweed Powder, Marinated Pomfret and Lemon Cream Scallop Flower Baby Scallop Carpaccio and Caramelized Sesame Sour and Spicy Soup Prawn, Clams, Radish Pickle and Lemon Cream Arques de Riscal Rueda 2017 white Wine Tomato Half Salted Tuna, Green Beans and Herbs Turnip Legume Broth, Different Peppers, Truffle and Dry Salted Egg Yolk Arienzo Marques de Riscal Rioja: Crianza 2014 Chi Hua Kay Chicken Panna Cotta wild Mushrooms, Duxelle and Chicken Skin Squid Roman Style Cauliflower and it's Caviar Fish Dry Land Seaweed, Barramundi Collagen, Lemon and Leek Ash Tempranillo Selected by Bodegas Riscal 2016 Lamb Lettuce, Green Olive Cream and A Remember Juice Yuba Spiced Aubergine Marmalade, Miso, Lemon and Ginger Cake.
INR 5000 + Per Person
Welcome Drink
Cocktail: Mistela
Homemade Creme de Jasmine, Tanqueray, Cava,Lime Juice, Star anise, Chilli Oil
First was a Sour Spicy Soup, Seaweed crisp and scallop flower. This was a cold soup, the combination of radish pickles and scallop was refreshing. Slight hint of sweet fish and hint of tangy taste bit of salty taste every bite.
Sour Spicy Soup
Seaweed Crisp with Pickled Radish
Scallop Flower
Next was Tomato - half salted tuna, green beans and herbs. The tuna was bit salty paired well with the tangy tomato sauce and wine. I relished the salty flavors.
Arques de Riscal
Rueda
2017
White Wine
After tuna followed Turnip - legume broth, peppers, truffle and dry salted egg yolk. The chef has truly worked his magic with salt in all his dishes. The hint of truffle with deep legume broth was very rich taste again the flavors from salt was truly enhancing the taste.
Arienzo
Marques de Riscal
Rioja: Crianza 2014
Mandatory Selfie
Squid Roman Style Cauliflower and it's Caviar...
Very subtle taste, tender squid with creamy cauliflower never thought of such a combo but it worked and paired well with the wine...
Turnip, Legume Broth, Different Peppers, Truffle and Dry Salted Egg Yolk. This worked as a palate cleanser but the salt flavors were predominant.
Fish, Dry Land Seaweed, Barramundi Collagen, Lemon and Leek Ash...I enjoyed the creamy leek sauce and soft fish...
Tempranillo
Selected by Bodegas
Riscal 2016
Lamb, Lettuce, Green Olive Cream and A Remember Juice...
Medium rare cooked lamb with crunchy lettuce and reduction was truly satisfying and just perfect...
Highlight of the night was the dessert called Yuba - spiced Aubergine marmalade, miso and lemon and ginger cake (aubergine/brinjal was cooked for about two days to get it to a fine puree). A mix of tangy and sweet definitely made for an interesting dessert.
Overall, it was a fantastic solo dining. I got to enjoy some fabulous dishes after a very long time, my taste buds tingling from all the salty flavors. Thanks for hosting me Taj Westend, Thanks to Chef and team for a lovely evening.
Bangalore is know for plumpy ripe tomatoes. The famous roma tomatoes grown here are coined as Bangalore tomato for its sweet and slight tart taste. We incorporate these roma tomatoes in all our dishes. One such famous breakfast / tiffin is tomato uthappam, which is prepared with a combination of tomatoes, onion, coriander, cumin and freshly grated coconut.
Tomato Uthappam Recipe Video
Ingredients:
1 Liter Dosa Batter (Yields 8 to 10 Dosas)
1 Large Onion (Finely Chopped)
3 Tomatoes (Deseeded and Finely Chopped)
8 Green Chilies (Finely Chopped)
5 Sprigs Curry Leaves (Finely Chopped)
5 Sprigs Coriander (Finely Chopped)
1 Tbsp Dry Roasted Cumin Seeds
1 Tbsp Dry Roasted Mustard Seeds
1 Cup Freshly Grated Coconut
1 Cup Combined Cheddar and Mozzarella Cheese
Salt as per taste
1/2 Cup Combined Oil and Ghee
4 Tbsp Butter Optional
1/2 Onion with Skin-On (To season the iron tawa/skillet)
Already posted a detail recipe how to prepare Idly and Dosa Batter Please Check the Video...
Here's Basic Tomato uthappam recipe we can alternate with cheese. We are using two day old batter for this recipe. Heat a tawa or skillet on medium flame. Combine finely chopped, onion, tomato,chilies, coriander, curry leaves, grated coconut and reserve.
Ladle the batter and gently spread. Place on medium flame. Combine 4 Tbsp Ghee and Oil. Gently drizzle 1 to 1 1/2 Tsp of ghee and oil over the dosa. Gently spread a handful of the onion and tomato mixture all over the dosa. Once the dosa starts to brown flip and drizzle bit more oil and ghee. Flip the dosa back again and top it with more onion and tomato mixture and serve hot with podi or chutney and enjoy...😊
For the cheese tomato uthappam it's the same process, but with cheese.Ladle the batter and gently spread. Place on medium flame. Gently drizzle 1 to 1 1/2 Tsp of ghee and oil over the dosa.
Gently spread a handful of the onion and tomato mixture all over the dosa. Once the dosa starts to brown flip and drizzle bit more oil and ghee. Flip the dosa back again and top it with more onion and tomato mixture and cheese cover and cook for 5 to 10 minutes. Once the cheese melts, serve hot with podi or chutney and enjoy...😊
Soya chilli is a perfect side dish for noodles, fried rice, biryani, chapathi and southindian meals. People who want to avoid meat products can use soya nuggets in many recipes.
Soya Chilli Ingredients: 250 Grams Soya Nuggets / Soya Chunks / Meal Maker 1 Large Capsicum (Deseeded and Cubed) 1 Large Onion (Peeled, Washed and Cubed) 8 to 10 Green Chilies (Stems removed, washed and slit in middle) 3 Sprigs Curry Leaves 3 Tbsp Green Chilly Sauce 1 1/2 Tbsp Soya Sauce 1 Tsp Vinegar 2 Tsp Corn Flour 1 Tsp Turmeric Powder 1 Tbsp Chilly Powder 1/2 Tsp Pepper Powder Salt as per taste Ghee as required Oil as required...
Spicy Green Chilly Sauce Recipe is Posted on Vidyascooking
Prep: Boil 5 cups water and reserve we will use warm water in this recipe. Heat a wok on medium flame. Add the soya nuggets to the wok and dry roast the nuggets till it turns light golden in the edges. Once the soya nuggets have dry roasted evenly it will release a good aroma, add 4 cups warm water, chilly powder, turmeric powder and coarse salt stir well and bring to rapid boil. In 5 minutes on medium flame the soya will cook evenly and will absorb all the moisture and double in volume. Remove the soya from flame and rise it twice in cold water to stop the cooking. Take 4 or 5 nuggets squeeze extra moisture and reserve in a bowl.
Dry roasting and cooking the soya nuggets in chilly powder and turmeric powder will eliminate all the raw / iron flavor in soya nuggets.
Method: Heat a wok on medium flame, add 3 tsp ghee and 1 tsp oil. Add the cooked soya nuggets and fry till all the moisture have evaporated. Reserve the soya nuggets in a bowl. Add 3 tsp oil and 1 tsp ghee in the wok and heat on medium flame. Add the curry leaves and fry till the curry leaves stops sputtering. Add the slit green chilies, chopped onion and capsicum and fry for a minute. Dilute the corn flour in 2 tbsp water and reserve. Add 1/4 tsp salt, chilly sauce and soya sauce to the onion masala, stir and fry for few more seconds. Add 1/4 cup water and 1 tsp vinegar to the onion masala allow to boil on medium flame. Once all the raw flavour from the onion masala reduces, add soya and pepper powder mix and fry all the ingredients on medium flame. Fry till the soya has heated all the way through and the gravy is completely absorbed. Check and add salt as per taste. Add pepper powder and fry for few more seconds and serve hot...Enjoy as a starter or as side dish 😉
Popular Chilly Chicken Recipe Posted on Vidyascooking
