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 recipe is my version of misal pav. we like it hot and spicy and eat the gravy with naan, roti and pav buns. simply an amazing winter/monsoon recipe healthy and very economical this recipe serves 5. You can also switch up and add a mixture of different sprouts and veggies of your choice.
Coriander, Lime Juice and Farsan(mixture) for garnish.
Prep Up:
Clean the sprouts and add to a pressure cooker add 1 cup water and pressure cook for 1 whistle or until the dhal is cooked.
Par boil the potatoes peal and cube.
Peel and chop onion and tomatoes into chunks add to a mixer jar and grind to a smooth paste add water if needed.
Heat a pan with 1 tbsp ghee add the dry red chillies, kopra, caper berry, garlic, cloves, cinnamon and mace fry a bit allow to cool and transfer to a mixer jar add a splash of water and grind to a smooth paste reserve.
Method:
Heat a heavy bottom pot or pan on medium flame. add 2 tbsp oil and 1/2 tsp ghee.
Add the coarsely pureed onion and 1/2 a cup water stir and keep frying on low flame this way onion will cook evenly.
Once the onion starts to turn light brown in color add the masala paste and fry once more till oil separates a bit.
Add the pureed tomatoes and fry add the dry ingredients chilly powder, turmeric powder, coriander powder and tandoori masala and fry a bit once the oil separates add the cooked mung sprouts and potatoes fry a bit.
Add salt as per taste add water upto 2 cups and bring to a rapid boil once the potatoes are fork tender its done garnish with lime juice and chopped coriander serve hot with onion rings farsan and pav buns...enjoy...:)
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I was one among the lucky blogger to be invited for a wonderful cupcake master class at Paparazzi Orchid Bengaluru. Chef Baig and his team truly impressed me with a wonderful brunch followed by master class and High tea.
Many of you may not know that I'm a certified Master Baker I love baking due to many issues I dropped the idea of posting baking recipes on my blog wanted to emphasis more on cooking but now days many of you are asking me to post cakes and other recipes via mails its very nice to see your requests will surely keep every one posted with new baking recipes.
The event kick started at Paparazzi Orchid I would just love to go there for the view oh my its breath taking. this space opens up every evening for dinner they serve wonderful buffet and a live bar that whips up amazing mocktail and cocktails will surely be the best evening spent.
Pre Book this space for romantic dinner or arrange a huge gathering like birthdays and so on the view itself is worth every penny.Do read my review on Zomato.
This is a 2 kilo cake recipe roughly about 50 cup cakes can be prepared. you can also use self raising flour for this recipe instead of eggs powdered Flax seeds can be used.
METHOD
Preheat oven at 180 degree.
Make sure the butter is unsalted and is at room temperature before creaming.
Using a hand held beater or standing mixer blend the butter and sugar till air is incorporated and the mixture turn pale in colour.
Now add the egg one by one and beat till fluffy add vanilla and beat well.
Sift the maida and baking powder well add maida by spoon fulls and incorporate all the maida to the egg mixture and blend well till it looks nice and fluffy.
To prepare chocolate cupcake chef melted 200 grams of cooking chocolate and added to a portion of cake batter and laddled 2 sps to a lined cupcake mould.
To prepare Red cup cakes add few drops of red food coloring and mix to a portion of cake batter you can also use rose milk essence or rose water to this mixture it will make a divine batch of gulkand cupcakes.
Bake the cupcakes at 180 degree for 10 minutes and allow to cool before frosting.
Zespri Kiwi is know as world's best. Healthy and nutritious kiwi can be eaten many ways from refreshing cocktails.mocktails, soups, salads and so on also visit the website for more recipes. I was invited to take kiwi master class at ITC Gardenia Bengaluru on the 11th October, 2014. Chef Yogen Datta heart of ITC totally impressed us with the creation hats off to chef Yogen and team.
The event was conducted at Lotus Pavilion such a beautiful place to be it was like the entire stage floating on river surrounded by fresh lotus plants the lotus scent and sight was amazing. This was first time ever for me to try some golden Kiwi it was so tasty between a mango and peach never expected the kiwi to taste so good. Rich properties in kiwi is also know to cure many diseases its also very good for diabetic people Kiwi also comes in dried powder format which is used as seasoning for many dishes and can be consumed as it is. Kiwi season starts from October and ends early Feb so grab those kiwi and try some of chefs recipes as given below.
Chef Joshi
Prepared Spicy Kiwi and Avocado Gunkan
Gunkan is traditional sushi shape which resembles a Japanese Battle Ship.
Recipe for 6 Pieces
Cooked Sushi Rice 120grms
after cooking the rice 1 tbsp of sushi vinegar is added and reserved.
2 Yellow Kiwi cut into small chunks
1 Ripe Avocado cut into small chunks
Mayonnaise
Togarashi Powder
Nori sheets
Prepare by mixing the mayonnaise with the togarashi powder and season well add the chopped kiwi and avocado mix and reserve for 10 minutes.
Take the nori sheets and toast till bit crisp cut into 2 Inch strips and reserve.
Always place a bowl of ice water mixed with sushi vinegar this helps from rice sticking to your finger take lemon size portions of rice and prepare a boat shape ball.
Take the nori sheet and cover the edges seal with a grain of rice. in the hallow space add the kiwi mixture and garnish with cucumber serve right away...enjoy..:)
Do watch Chef Joshi in action...
Chef Vittorio Greco Prepared Kiwi and Prawn Carpaccio garnished with Kiwi Vinaigrette
Recipe Serves 2 Portions
For the Kiwi Marinate:
Dijon mustard 1 Tbsp
Olive Oil 1 Tbsp
Lemon Zest
Salt to taste
For Vinaigrette:
Orange Juice 2 Tbsp
Lemon Juice 2 Tbsp
Lemon and orange zest
Oil 6 Tbsp
Salt and pepper to taste
A sprig of thyme
Grind all the ingredients using a hand blender or mixer jar check for seasoning.
Prepare the prawns by de veining and slicing into half's flatten the prawns using a knife.
smear the prawns with the vinaigrette allow to rest for halt hour the prawns will
pickle in this process.
Slice the kiwi into thin slices and start to arrange the kiwi and prawn in layers on a serving
plate. chop the kiwi into tiny chunks and add to the kiwi marinate mix well and garnish over
the arranged prawns drizzle some vinaigrette and garnish with thinly sliced chilly...enjoy.
Melt the butter. Mix the other ingredients first add the melted butter to the dry ingredients and rub to form crumble texture. allow the crumble to rest for half an hour spread it over a baking sheet and bake at 160 degree until the crumble turns golden brown.
My Tip: You also use 100 grams of melted butter to 2 packs of powdered gram cracker biscuits and prepare this base.
Add this mixture to a cake ring and flatten the crumb coat place in fridge for half an hour to set.
Whip the heavy cream till fluffy and store in fridge. whip the cream cheese till lite and fluffy and store in fridge. In a mixing bowl add egg yolks and sugar whisk till well combined place water in a double boiler place the egg yolk mixture on the double boiler cook until it reaches 80 degree or until a smooth pale custard is formed allow to cool a bit in room temperature. combine and fold both the cheese and whipping cream add the custard and fold now melt the gelatine allow to cool a bit add a portion of this mixture to the gelatine first and then mix the gelatine to the entire batch fold and mix the mixture.
Peel 4 golden Kiwi and chop into wedges. add the first layer of cheese to the prepared crumb mixture then layer with kiwi and then the cheese mixture follow this layering at least 3 times place the cheese mixture in the fridge and allow to set.
Once the cheese cake sets demould the cake from the ring and place on to a serving plate garnish with chopped kiwi and twill serve tight away enjoy...:)
My Tip: to avoid egg custard prepare custard using full fat milk take 1 cup milk bring to a boil add 2 tbsp of diluted corn starch whisk well to form and custard and use. to avoid gelatine use 10 grams agar agar. melt agar agar powder in 1/2 cup of hot water and use as required.
Golden Kiwi Sangria
At the Hightea we enjoyed wonderful beet and carrot chips golden kiwi cheese rolls tofu carpaccio and so on it was truly an amazing experience. Thanks to Chef Yogen and team.
Golden Kiwi
Golden Kiwi Cheese rolls
Friends I've also started my new photography lifestyle and travel blog do visit me and comment. http://merayatra.blogspot.in/
I was invited for the launch of 19 business suites at Ramada Encore followed by high tea. Ramada encore which is located at a walking distance from Embassy Golf Links Bengaluru, Houses major IT, Entertainment hubs and Hospitals in and around, Just 45 minute drive from Bengaluru International Airport. Business and leisure travelers truly love this budget friendly hotel read all reviews on tripadvisor.
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Hotel Amenities + Services:
The Bar
Valet Parking
Business Desk
The Hub Dining
Laundry
Doctor-on-Call, Free Parking Facilities.
Meeting & Event Space
Complimentary Self Parking
24-Hour Room Service
Foreign Exchange
Pet Friendly Hotel
Transportation Facilities for pickup/drop/sight-seeing are available.
Limousine Service
Daily Housekeeping
Express Check-Out
Fitness Center
Complimentary Wi-Fi & High-speed Internet
Colour Television 40" with Satellite Channels.
The Property is developed and operated by J.Rama Raju and J.Chaitanya Varma addressing the meet Rama Raju was very happy to be associated with the world's largest hotel company Wyndham Hotel Group. From Ramada encore its easy to commute to many shopping, dinning and entertainment hubs. Business travelers will truly appreciate our complimentary Wi-Fi with print, copy and fax services and we offer board meeting room with latest facilities. We would eventually ramp up 90 rooms in future. We also want to follow the best practices and maintain best standards at affordable price point.
The Hub offers a vibrant and contemporary atmosphere serves international cuisines and bountiful buffets for breakfast, lunch and dinner. we also have a fully stocked bar.
Wyndham hotel group, part of wyndham worldwide corporation. is the worlds largest most diverse hotel company with 7540 hotels and 650200 rooms in 71 countries under Wyndham hotels and resorts http://www.wyndham.com/hotels/destinations
Business facilities:
Enjoy an office away from the office with a desk and free wired and wireless internet access in every room to keep you in touch with work or loved ones. Printing, photocopy and fax facilities are available at reception. 650 Square Feet board room is a space for social events, Interviews , training session or conference. Venue is outfitted with overhead LED Projector, ceiling mounted screen, 50-inch LED TV and office supplies including writing pads, pens, markers, a white board and flip chart.
At Ramada Encore rooms include:
Twin or queen memory foam mattresses "triple sheeted" to ensure a hygienic and luxurious nights sleep
Centralized Air conditioning
Superb tiled Glass walled bathroom
Luxurious Rain showers
Digital TV channels and HDMI. 40' LCD TV's flat screen televisions in all rooms.
