Tamarind Chicken Recipe (Bullet Chicken)

Tamarind chicken is an excellent side dish for southindian meals. I tasted this dish at a roadside shack the lady who prepares this dish had named it as bullet chicken because of the spicy guntur chilies. I personally enjoyed this fried chicken with sambar and rasam rice.

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Ingredients:

500 Grams Boneless Chicken 

1 Tbsp Garam Masala

2 Tbsp Chilly Powder

1/2 Tsp Turmeric Powder

2 Tbsp Tamarind Pulp

1/2 Lime

1 Tbsp Ginger and Garlic Paste

2 Tbsp Corn Flour

2 Tbsp Maida(all purpose flour)

1 Beaten Egg

10 to 15 Pods of Garlic Chopped

2 Sprigs Curry Leaves

6 Dried Red Chilies

1/2 Tsp Pepper powder

1/4 Tsp Cumin or Carom Seed Powder

Oil For Frying

1 Tbsp Ghee

Salt as per taste.

Method:

* Wash the chicken thoroughly allow excess water to drain using a colander and add the chicken pieces to a mixing bowl.

* Add lime juice, tamarind pulp, ginger and garlic paste, chilly powder, turmeric and garam masala to the chicken mix well cover and allow to marinate for 15 minutes on kitchen counter.

* After 15 minutes add corn flour, maida, and egg to the chicken mix well check for salt add salt as per taste.

* Heat enough oil for frying in a wok on medium flame.

* Gently drop the chicken pieces in oil and allow to fry for 2 minutes on each side once the outer covering turns light golden in color drain from oil an reserve the chicken on a tissue paper. Fry the entire batch of chicken and reserve.

* Heat 1 Tbsp of ghee in a wok add curry leaves, chopped garlic, dried red chilies, pepper powder and carom powder to the garlic fry until the raw flavor from the garlic has gone.

* Add the chicken pieces to the garlic masala toss to coat check for salt add if needed...toss and serve hot...Enjoy..:)

Basics of Indian Cooking Series: Ginger & Garlic Paste

In my basics of Indian cooking series one can find many different chutney's, podis, pickles, jams and masalas. Ginger and garlic is a key ingredient for many dishes like kababs, curries and stir-fries. These ingredients not only enhances the flavors and taste but also helps in digestion.  

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Ingredients:

1/4 Cup Ginger

1/4 Cup Garlic

1/4 Tsp Fennel

1/2 Tsp Peppercorns

Method:

• Peel the ginger and garlic. 
• Wash both the ingredients thoroughly. 
• Chop the ginger into tiny chunks. 
• Add all the ingredients to a mixer jar grind to form a smooth paste we can add a splash of water to help grind into a smooth paste. Preserve in a air tight container refrigerated until use.

Tips:

Do not prepare this paste in bulk it might loose its flavors. We prepare this paste which will last only for a weeks time and re-prepare if needed.

Epigamia Greek Yogurt Review and Breakfast Parfait Recipe

Hokey Pokey, leaders of finest quality vegetarian ice-creams are the innovators in introducing the concept of a live kitchen in India. I was invited to "Mixing ice-creams on a frozen stone slab" event in early Jan 2016. Please click here read more about Hokey Pokey icecreams. 

During the icecream mixing event I also got to taste epigamia frozen yogurt desserts. The greek style yogurt is creamy and excellent to create many healthy snack dishes. 

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Epigamia, in Ancient Greek, meant a way to formalize the relationship between different nations. Thus, with this cup of Greek Yogurt has applauded the marriage of a healthy lifestyle with delicious taste, using only natural ingredients, no preservatives or artificial flavours. 

About Greek Yogurt

Greek yogurt is one of those foods that contradicts the saying "if it tastes good, it must be bad for you." Made from an ancient Greek process of straining the yogurt, it is low in fat and calories with double the amount of protein as compared to regular yogurt. It encourages a healthy lifestyle and tastes extremely delicious and creamy. Apart from plain greek yogurt one can choose from their impressive eight different flavors range. 

Go Greek For Your Health! Here’s Why:

1. An excellent source of protein without the added fat :Greek yogurt is a great way to boost your protein levels while avoiding heavy foods like meats. (meats are not bad and heavy – its how they are cooked that’s of concern) Contains proteins that can repair damage done by exercise.

2. It’s a smart choice for low carb-dieters -- containing half the amount of carbohydrates as compared to regularyogurt.

3. It’s low in sodium as well as high in potassium and helps to maintain proper balance in the body. (Ideal post workout fuel!)

4. The creamy rich texture enables it to be nutritiously dense and satisfying.  Add a banana or some berries for a nutrition-packed post workout snack.

5. Yogurt is a source of Iodine, which helps to increase metabolism and promote weight loss.

6. A solid recipe inclusion for delicious dips, smoothies or marinades (not to mention DIY face masks!)

7. It will help keep your gut in check

8. Vegetarians can rejoice with the protein source – contributing to their daily recommended intake.

9. It’s lower in lactose as well as carbohydrates making it much easier to digest.

10. When cooking sweet and savoury dishes; many people use it as a substitute for milk, sour cream and even icing for cupcakes.

Epigamia Breakfast Parfait Recipe:

Ingredients:
2 Tubs of Epigamia Yogurt (Banana and honey, Alphonso mango or Strawberry flavors)
1/2 Cup Chopped Banana and Apples
2 Tbsp Candied Cherries
2 Tbsp Toasted and Chopped Nuts (Almonds and Cashews)
1 Tbsp Melon Seeds
1/2 Cup Honey or Chocolate Corn Flakes...We can also use muesli.

Method:
In a serving tumbler add corn flakes top with 1 tub banana and honey yogurt. Top with fruits and toasted nuts and cherries. Top with 1 more tub of Alfonso mango yogurt garnish with chopped nuts and cherries and serve right away...Enjoy :)

Visit: http://www.epigamia.com/

https://www.instagram.com/epigamiayogurt/?hl=en

www.hokeypokey.in

www.drumsfood.com

https://www.facebook.com/Hokeypokey

https://twitter.com/HoPo_In?lang=en

https://www.instagram.com/hokey_pokey_icecreams/

Chicken Meatball Manchurian Recipe

Food History fascinates me sometimes, specially asian cuisine. Asia truly has a rich culture of heritage be it food, lifestyle or sports. Did you know? Meatballs originated in shandong province of china during Qin Dynasty in 207 to 221 BC meatball were referred as "Four Joy Meatball". 

Coming back to manchurain recipe this was my interpretation to create chicken meatball manchurain. All of us at home enjoyed this sidedish with noodles. I have prepared a dry chicken meatball manchurain. We can add 1/4 cup water and 2 tbsp corn starch to the pan masala and prepare a gravy if you want to serve this dish with roti. 

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Ingredients:

500 Grams Boneless Chicken

1 Medium Size Onion

1 Medium Size Capsicum

8 Green Chilies

5 Sprigs Green Onion

20 Pods Garlic

2 Tbsp Ginger and Garlic Paste

2 Tbsp Soya Sauce

2 Tbsp Chilly Sauce

2 Tbsp Tomato Ketchup

1/2 Tbsp MSG or 1 Chicken Cube

Salt and Pepper

Oil as required

Prep Up: Wash and Clean all the veggies throughly. Peel the onion and garlic. Chop all the veggies as fine as possible.

I used chicken breast in this recipe we can also use chicken boneless thighs. Wash and chop the chicken to bite size pieces and place in the colander allow the excess moisture to drain. 

Add the chicken to a mixer grinder pulse and grind to form chicken mince reserve the mince in a bowl.

Method:

Add 1 Tbsp ginger and garlic paste, 1/2 chopped onion, 1/2 chopped capsicum, 4 chopped green chilies, 2 tbsp chopped spring onions, 1 tbsp chopped garlic, 1 tbsp chilly sauce, 1 tbsp soya sauce, 1 tbsp tomato ketchup, 1/4 tsp pepper powder, salt as per taste, 1/4 tsp msg or half a chicken cube to the chicken mince mix well allow to rest for 15 minutes before forming meat balls.

After 15 minutes grease your hands with oil. take small portions of mince and form meat balls. Heat a pan on medium flame with 3 tbsp oil. Add the chicken meatballs to the pan cover and cook on medium flame for 5 minutes. 

After 5 minutes check if the chickenmeat has released moisture place on high flame allow the moisture to evaporate fry the meatballs for a minute and reserve in a bowl.

Using the same pan place on medium flame add 1 tbsp oil and add 1 Tbsp ginger and garlic paste, 1/2 chopped onion, 1/2 chopped capsicum, 4 chopped green chilies, 2 tbsp chopped spring onions, 1 tbsp chopped garlic fry until onions turns transparent. 

Add 1 tbsp chilly sauce, 1 tbsp soya sauce, 1 tbsp tomato ketchup, 1/4 tsp pepper powder, salt as per taste, 1/4 tsp msg or half a chicken cube fry for a minute. Add cooked chicken meatballs toss for a quick minute and serve hot...Enjoy this chicken manchurian with fried rice or noodles...:)

Daddy is enjoying his noodles and meatball meal :)

Click here for Burnt Garlic Noodles Recipe or Hakka Noodles Recipe

Click Here for Fish in Black Bean Sauce Recipe

Chilly Paneer Recipe (Indo-Chinese Fusion Side Dish Recipe)

Indo-Chinese cuisine has developed through out the years of social and economic changes, and encompasses the regional and traditional foods of India. I thoroughly enjoy mixing all my southindian dishes with indochinese dishes like gobi manchurian with sambar sadam and so on. 

Chilly paneer is again relished with roti or pulao that is how I like it. Since many indochinese dishes consist a combination of delicious sauce the taste and flavor is unique.

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Ingredients:

250 Grams Paneer (Cottage Cheese)

1 Medium Size Onion

1 Medium Size Capsicum

6 Green Chilies

1 Whole Bulb Garlic

3 Sprigs Spring Onions

2 Tbsp Corn Flour

2 Tbsp Tomato Ketchup

2 Tbsp Green Chilly Sauce

1 Tbsp Soya Sauce

1 Inch Ginger

10 Pods Garlic

6 Green Chilies

Salt as per taste

Oil for frying

Prep Up:

Add 1 Inch Ginger, 10 Pods Garlic and 6 Green Chilies to a mixer jar grind and create a smooth paste.

Wash, clean and slice the onion and capsicum.

Chop the paneer into bite size pieces reserve.

Peel whole bulb of garlic wash and chop reserve.

Chop the spring onions into tiny pieces reserve.

Mix 1/4 cup water in corn flour and reserve.

Method:
Heat a wok with 1 cup oil for frying on medium flame. Gently drop 10 pieces of paneer at a time fry until light golden brown drain from oil reserve on a tissue paper.

Heat a Pan or wok on medium flame. Add 2 tbsp oil.
Add  1 1/2 tbsp of ground masala paste and fry until raw flavor has reduced.

Add chopped garlic and onions stir and fry till onions turn light pink in color.

Add sliced capsicum and fry for a minute add a dash of salt and 1/2 cup water allow the capsicum to cook for a minute.

Once the moisture has reduced from the capsicum masala, add chopped green chilly and chilly, soya and tomato sauce stir and fry until the raw flavors have reduced.

Add fried paneer to the masala allow to cook for a minute.

Add corn starch to thicken the gravy stir check for salt allow to cook for 2 minutes on low flame stir once and garnish with spring onions...Serve paneer chilly with roti or fried rice...Enjoy :)

Click Here for Chicken Fried Rice Recipe  or Mutton Fried Rice Recipe...

Tasting HARLEY ESTATE Classic Coffee / #Coffeepairing

Drinking freshly brewed filter coffee with frothy milk is a early morning ritual for every southindian. The famous Indian filter kaapi, is made by mixing thickly boiled milk with the decoction which is served pipping hot with a layer of froth. We southindians are addicted to this frothy degree coffee. 

Normal southindian kitchen whoever is the headchef of the house mom/granny/daddy would start his or her day with brewing the coffee commonly referred as decoction...How is this prepared? Decoction is obtained by brewing finely ground coffee powder and hot water using a steel filter contraption.  

Filter Kappi

Coffee powder is packed into the filter and topped with hot water the freshly brewed coffee trickles down to the lower compartment of the filter and the strongest brew is referred as decoction. The drink known as Kaapi, is the South Indian phonetic rendering of "coffee". 

Filter Coffee Served in a terracotta glass...

People call the fresh brew with different names across India like...Mysore filter coffee, Kumbakonam degree coffee, Mylapore filter coffee, Chikkamangaluru kappi or Madras kaapi. Outside of India the term "filter coffee" may refer to drip brew coffee, which is a distinct form of preparing coffee. 

The most commonly used coffee beans are arabica and robusta. These are grown in different states of South India, such as in the hills of Karnataka (Kodagu, Chikkamagaluru, Hassan and Sakleshpura). 

I received an invite for a unique coffee tasting session at Harley Estate Office Bengaluru. The Classic Synergy, is a 150 year old coffee company based out of South India who has been winning the best gourmet coffee award from India for the last 4 consecutive years. 

Beautiful coffee painting @ coffee tasting #vidyascooking #vidyastravel #coffeetime #coffee #classiccoffee

A photo posted by Vidya Lakshmi (@vidyascooking) on Aug 27, 2016 at 3:18am PDT

The coffee estates are spread across sakleshpura and chikkamangaluru, yielding the finest arabica and robasta beans in the region. The roasted and powdered coffee is avaiable on Amazon.com Classic Mountain and Classic Pride.

We started our tasting session at Harley estate coffeelab. Tapaswini Purnesh - Director (Marketing and Operation) at Classic Coffee featured 4 different brews paring with fruits and decadent desserts.

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Classic Mountain is 100% pure coffee, no chicory added, Shade grown coffee, High elevation coffee which has a distinctive natural flavor. One can taste the flavors and aromas by experimenting the brew by brewing the rich coffee using different contraptions.

Classic Pride - Is a blend of Arabica and Robusta coffee beans, Shade grown coffee, High elevation coffee. Suggested for filter coffee.

Chemax Coffee Filter

Our first brew of coffee was a mild body or light coffee. This coffee was brewed using a chemex. The brewing process using chemax is very slow hence the coffee releases less oils its not heavy on your palate and this coffee or method of brew can be served after a heavy meal. We tasted this coffee with apple wedges which tasted really unique and this brew cleansed my taste buds.

Second brew was medium body coffee. This coffee was brewed using a french press. This brew was paired with lemon curd/lemon tart, every sip of this coffee with lemon tart was creamy and rich. 

Well-known food blogger Vidya Lakshmi was with us for our #coffee tasting and pairing session, on 27th August. Thank you, Vidya for attending our session. It was a pleasure having you and we hope you had a great time too. #CoffeeTasting #coffeelovers #coffee☕️ #ClassicCoffee

A photo posted by Classic Coffee (@classiccoffees) on Aug 30, 2016 at 6:44am PDT

I'm a huge fan of mixing my coffee with lime rind or orange this paring was perfect for my taste buds and thoroughly enjoyed every sip.

The third brew was a strong coffee which is brewed using aeropress. This coffee was paired with salted caramel and nutty caramel tart. 

The caramel cuts the strong or sharp coffee and creates a rather rich and robust taste after every sip.

I was coffee high after my third cuppa...some how missed clicking filter coffee cups...the filter coffee was paired with dark chocolate. Rich filter coffee with  milk and sugar can never go wrong.

I'm a huge fan of coffee, not only did I get to taste the coffee but also understand the process behind creating a exquisite cuppa. This #Coffeepairing was truly fascinating and enjoyable session.

Before concluding my blog here is the origin of coffee in karnataka:

Baba Budan a sufi saint from the 16th century is said to have smuggled seven coffee beans, while on his way back from holy pilgrimage from port of Mocha, Yemen. The seven beans of coffee was planted on the foot hills of chikkamangaluru rest was history.

Thanks to Classic Coffee Team and PR Company for a exquisite Coffee tasting session.

For more info about Classic Coffee visit: http://classiccoffees.in/ or 

https://www.facebook.com/classiccoffees

Southindian Sweet Corn Dumplings (Corn Kozhukattai Recipe)

We prepare a variety of dumplings during Ganesh Chathurthi, but never tried to incorporate corn as filling for dumpling. By adding coconut and tempering with curry leaves and mustard the filling has traditional flavors and taste.

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Ingredients:

For Corn Filling:

4 Tbsp Freshly Grated Coconut

3 Green Chilies Finely Chopped

1 Sprig Curry Leaves Finely Chopped

1 Medium Onion Finely Chopped

A Dash of Asafoetida

1/4 Tsp Mustard Seeds

1/4 Tsp Urad Dhal (Split Black Gram Dhal)

1/4 Tsp Cumin

200 Grams Frozen Sweet Corn

2 Tbsp Oil

Salt as per taste

Dumpling Cover:

2 Cups Rice Flour

3 Cups Water

1 Tbsp + 3 Tbsp Oil

Salt as per taste

Banana or turmeric leaves to steam cook the dumplings

Prepare the dumpling cover first:

Heat a wok on medium flame. Once the pan is hot place on low flame add rice flour and keep stirring until the raw flavor from the flour has reduced and the flour should be free flowing like powder salt.

Once the rice flour has roasted transfer to a plate allow to cool.

Add water to a  heavy bottom pot or pan bring to boil add salt and oil. We can also add food color as per choice or Turmeric powder to enhance the appearance of the dumpling. 

I added 1/2 Tsp Turmeric powder to the boiling water and transferred the rice flour gently kept stirring on low flame until the rice flour formed a dough consistency.

Once the rice flour has formed dough consistency remove from flame allow to cool completely.

Add 2 Tbsp oil to the dough knead the dough for 10 minutes make sure there are no lumps. Cover with damp cloth allow to rest until use.

Prepare the Filling:

Heat a wok on medium flame, add 2 tbsp oil.

Once the oil is hot add mustard, cumin and urad dhal fry until the mustard seeds and cumin start to splutter. 

Add asafoetida and chopped onion fry until onion turns transparent.

Add curry leaves, chilies and grated coconut fry a bit.

Add salt as per taste and transfer the mixture to corn mix well, add salt if needed and reserve.

Prepare the Dumplings:

Create even dough balls reserve. Using a wax paper or banana leaf grease the sheet and take a dough ball flatten using pressure of your fingers. we can dip our fingers in water or oil to flatten the dough easily.

Place 1 tbsp corn filling in the middle and join the edges of the dough forming a crescent shape. 

We can also filling the dough ball with filling and placing it in a modak mould to form equal size modaks.

Heat a pressure cooker with water. Line a colander with greased banana leaf and place the dumplings in the colander.

Place the colander for steaming. Cook for 5 to 10 minutes. Remove the dumplings from flame and serve with chutney...Enjoy :)

We can also use up left over kozhukattai dough to prepare some ammini kozhukattai please click here for ammini khozhukattai recipe :)

Ammani kozhukattai....A SouthIndian dumpling dish prepared during Ganesh chaturthi #dumplings #ganeshachaturthi #vidyascooking #Bengaluru

A photo posted by Vidya Lakshmi (@vidyascooking) on Sep 3, 2016 at 8:41am PDT

Traditional Southindian Fist Dumplings ( Pidi Kozhukattai) Recipe

These fist shaped dumplings are popular in southindia we offer these dumplings to Lord Ganesha. There are many varieties of rice dumplings served during Ganesh Chathurthi, with or without filling dumplings are holistic approach to healthy eating. 

Dumplings are auspicious and a complete meal. Some popular southindian dumplings are sesame dumplings, coconut dumplings and lentil dumplings. In Tamil dumplings are called as Kozhukattai.

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Ingredients:

2 Cups Rice Flour

1 1/2 Cups Jaggery

2 Tbsp Cardamom

2 Tbsp Grated Coconut

2 Tbsp Ghee

Dash of Salt

4 Cups Water

Method:
Heat a pan on medium flame, once the pan reaches almost smoking point add rice flour, place the flame on low and stir constantly roast the rice flour until the raw flavor from the rice flour has gone, or best way to check if the rice flour has roasted is to take a pinch of flour and draw a line on the kitchen counter. 

Rice flour must be free flowing and try to retain white color. Once the rice flour has roasted transfer to a plate allow to cool. 

Crush the jaggery if its in a ball form we can also grate the jaggery to measure. Measure the jaggery and add to a heavy bottom pot. Add 4 cups water and place on medium flame and stir until jaggery has melted.

Once the jaggery has melted strain and place the jaggery water back on flame add ghee, cardamom, salt and grated coconut bring to a boil and start adding the rice flour stir and make sure no lumps are formed.

If your rice flour is roasted thoroughly lumps will not form while cooking.

Place the flame on low all the ingredients should combine well and form a ball consistency. 

Once the dough has formed ball consistency remove from flame allow to cool

Heat a pressure cooker or wok with water for steaming.

We are using colander to steam cook the dumplings one can use idly plates too.

Take a lime size ball of dumpling mixture. Place the mixture in your fist and press to form a fist shaped dumplings.

Grease your steaming plate or basket with ghee before steam cooking dumplings. For added flavor line the dumpling plate with banana leaf apply ghee and place the created dumplings for steaming.

Steam cook dumplings for 10 minutes, How do you know if a dumpling is cooked??? The dumplings should slightly turn transparent or when a sharp knife or tooth pick inserted it should come out clean.

Serve right away Enjoy :)

Tea Tasting @Sublime House of Tea, UB City Bengaluru

Asian countries are top producers of tea. The commercial production of tea was first introduced to India by the British, in an attempt to break the Chinese monopoly on tea. 

The British, "using Chinese seeds, plus Chinese planting and cultivating techniques, launched a tea industry by offering land in Assam to any European who agreed to cultivate tea for export. 

Tea was originally only consumed by Anglicized Indians, it was not until the 1950s that tea grew widely popular in India through a successful advertising campaign by the India Tea Board.

The British started commercial tea plantations in India and in Ceylon: "In 1824 tea plants were discovered in the hills along the frontier between Burma and Assam. The British introduced tea culture into India in 1836 and in Ceylon (Sri Lanka) by 1867. 

At first they used seeds from China, but later seeds from the clonal Assam plant were used. Only black tea was produced until recent decades.India was the top producer of tea for nearly a century, but was displaced by China as the top tea producer in the 21st century. 

I got to explore many different teas at Sublime House of Tea, located in UB City-Bengaluru recently. Tea tasting was my first and one of a kind experience so far in my food blogging career. 

Anamika Singh, a Tea-Taster by profession and Chef Michael Swamy put together limited edition tea infused drinks and food also gave us indepth knowledge on teas and different brews.

Sublime’s fine teas offer a mix of the classical to popular and the avant-garde from sought after bouquets such as Green Tea, Assam Tea and English Breakfast to intriguing localized brews like Moroccan Mint, and Seventh Heaven, eclectic admixtures like White Tea with Raspberry and the complex flavors of herbal tisanes like Rose in Bloom and Chamomile, there is a tea to suit every palate and occasion.

Anamika Singh

Chef Michael Swamy

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About Sublime Tea:
‘Sublime House of Tea’, started in 2013 by Uzma Irfan - Executive Director, Prestige Group and Founder, Sublime Galleria, is engaged in a perennial voyage to discover newer and better experiences of imbibing the divine brew of gourmet tea, while always staying in touch with its traditions and roots that date back to ancient times. ‘Sublime House of Tea’ is promoted by the Prestige Group and Sublime Galleria.

‘Sublime House of Tea’ has been credited with introducing certain flavours to the Indian market that were hitherto unavailable here, including exotic brews like Seventh Heaven, Wellness Brew and Green Long Ding, which are extremely sought-after in several places across the globe. 

Another differentiator is that the tea is packed in pyramid tea bags, rather than the regular filter paper tea bags, thus further enhancing the taste of the tea by giving the fullness of the liquor.

Sublime Range of Teas:
Blacktea: Wellness Brew, Seventh heven, Darjeeling, Earl Grey, Assam CTC, English Breakfast and Ginger Mint.

Green tea: Green Long Tea, Jasmine Mandarin, Morrocan Mint.

White and Herbal Tea: White with raspberry, Rose in bloom, Camommile

Limited Edition: White Sparkle, OP Supreme, Frost Tea

One can also Order Assorted tea box and Tea Chest both the options are excellent for gifting.

We started our tea tasting with Darjeeling tea. Tea Expert Anamika says tea must be sipped rather than slurping. There is no need to add milk, honey and sugar for added flavor or taste. 

Tea looks visually appealing in a glasspot than porcelain pots @sublimetea #sublimetea @ubcitybangalore @rujal29 pic.twitter.com/YJIV92UmUi

— Vidyalakhsmi (@vidyascooking) August 26, 2016

Like a wine tea also has a pleasant aroma before sipping the tea smell and inhale the aromas of the tea and gently sip the tea to the sides of your tongue allow the tea to roll in your mouth for a quick second before drinking the fresh brew.

Sublime's Darjeeling tea leaves have a rich muscatel aroma with a floral finish. It is also referred to as 'Champagne of Teas',it has a light, flavorful and thoroughly distinctive taste it is the preferred staple of the tea connoisseur.

Per cup : 250 ML Water  to be at boiling point 90-95 °C remove water from flame and add 0.75 tsp tea or use a sublime tea bag which is already measured for per cup steep for 4-5 MIN before serving this is very important process to follow.

Next Tea was Sublime's Jasmine Mandarin are premium green tea leaves that have been infused with jasmine flower. As the delicate fragrance spreads from the steaming cup, underscored by the tangy edge of the green tea, you will find that both your mind and your palate are satiated with this extraordinary tea. Goes well with asian dishes.

Sublime's Jasmine Mandarin Tea was paired with green tea pesto crostini and salad...

Per Serving Boil 250 ML Water, Water temperature should be between 80-85 °C,  Add 0.75 tsp or use sublime tea bag to steep the tea for 2-3 MIN before serving...

Sublime will soon launch their line of accessories for tea brewing what caught my eye was this perfect tea timer...Yes we/I for sure need this to brew my tea this is a must have useful gadget for a tea lover.

What I really like about sublime teas are they give complete information about the tea and how to steep the tea on their website http://sublimehouseoftea.com/

Ingredients for tea pesto: Walnuts, oolong tea, garlic, ginger, pepper and salt...

Chef Michael Swamy paired pesto crostini and tea marinated chicken with all the teas.

Oolong Pesto Crostini with Salad on Side...The pesto crostini was spiked with ginger and garlic, flavors from green tea was sharp paired well with Jasmine Mandarin Tea.

Chef Michael Swamy says we can add oolong tea to a bottle of whiskey and allow it to sit for a week before serving. The strong notes of oolong infused whiskey was slightly bitter with a hint of sweetness and the end would perfectly match with white grilled meats.

Vodka in Bloom

ROSE IN BLOOM TEA

Sublime's Rose in Bloom is a tisane flavoured with rose petals, liquorice, fennel & aniseed. Inspired by the rose gardens of Persia, this fresh brew will cool your body down and is an excellent digestive drink. This herbal blend can be had, either hot or chilled.

The Vodka infused with rose had a delicate flavor and taste. This drink would pair perfectly with sauteed mushrooms or Indian food.

Ingredients for tea infused chicken: Thyme, mandarin orange tea, pepper, salt, ginger and garlic.

Chicken Marinating in Tea...

We ended our tea tasting and cookout with chef Michael's Tea infused Chicken, pesto crostini with salad on side. I throughly enjoyed the tea tasting session and looking forward to host few corporate events soon.

Art exhibition at @ubcity #vidyastravel #vidyascooking #art #bengaluru

A video posted by Vidya Lakshmi (@vidyascooking) on Aug 27, 2016 at 8:09pm PDT