Cuisine

Musical Luncheon at Club Rhino New Delhi, May 23, 2013 - Club Rhino introduces Buffet Luncheons, a food lover’s fantasy; where you can eat all you want. Lunch time is the best time to bond with friends and colleagues. Rhino has done all to tickle your taste buds, now enjoy live stations of salads , live pasta stations , dessert bar and a lavish main course spread. For the main course, choose from a wide variety of Indian, Chinese and Thai dishes garnered by Executive Chef Pankaj Rana. Not only this, to beat the heat , unlimited soft beverages and aerated drinks also awaits you at Club Rhino Enjoy this delicious spread and eat all you want in this special buffet. Give your hungry stomach a delightful surprise by stepping in at Club Rhino. Not only this, with food ticking your tongue, you can also hear music from the legends like Jim Morrison, Bob Dylan, Bruce Springsteen, Garry Moore, Pink Floyd etc. So what all you waiting for, take a break from your daily schedule and mark this lunch on your to do list at Club Rhino. Price :Rs.499 ++ taxes Timings – Monday to Saturday - 12 PM to 3.30 PM 312 A South Point Mall , Golf Course Road , Gurgaon For Reservation Details Call : 9717779028 , 9717778683

We are starting the final week of the BM # 28 and I will be doing my most favorite snack of all time. Samosas with different fillings. When I was thinking of this theme, I was planning to make with different filling with both savory and sweet. Finally decided that I might be the only one eating those sweet stuffing, so you will be seeing only the savory ones. I waited till the end to make these, and managed with the most famous one, being the Punjabi Samosa. I have already posted four different ones, some over lapping with this recipe. However the taste and the crispiness of this made sure to be different from the rest. Check out the rest as well Onion mini Samosas Dahi Samosa Chat Ajwain Samosa Potato Mini Samosa Baked Samosa Punjabi Samosa Punjabi Samosa Ingredients Needed Potatoes - boiled, peeled and mashed roughly - 500 gm For the dough: All purpose flour / Maida - 1 cup Ghee - 1 tsp Ajwain - 1/2 tsp Salt to taste Water to knead Oil for deep frying the samosas For tempering: Ghee / Oil - 2 tsp Cumin seeds - 1 tsp Turmeric powder a pinch Red chilli powder 1/4 tsp Green chillies - 2-3 Ginger - 1" Lemon juice - 1vtsp Coriander leaves, chopped 1 tsbp Salt to taste Fresh Green peas - 1/3 cup Chaat masala powder - 1 tsp Fennel seeds - 1 tsp Garam masala 1/2 tsp Chopped cashew nuts 2 tbsp How to make Punjabi Samosa Chop the green chillies, ginger and the coriander leaves. Mix all the ingredients for the dough except water and rub thoroughly. Sprinkle water and make a hard dough. Set aside for about 10 minutes. Divide the dough into round portions as per the size of the samosas required. Heat the ghee and add cumin, when crackling add ginger and saute. Add the rest of the ingredients one by one as listed, except lemon juice, sauté for five minutes. Mix in the rest of the ingredients, including the potatoes and mix well. For the outer layer: Roll each ball to a disc, apply ghee and maida. Place each over the top, roll well, pinch into small balls and roll out again. Roll each portion of dough into a thin oval shape cut into 2 semi-circles. Take a semi-circle. place the filling in the middle and enclose on both sides. Repeat with rest Deep fry in oil till golden brown and serve. Enjoy! Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 28

Lamb Chops with White Beans and Wine Sauce There are a lot of good food bloggers out there, and like all of you, I have my favorites that I have followed loyally for years. One foodie that I’m so glad to have found among the plethora of food bloggers is LeaAnn, the talented author of “Cooking . . . On The Ranch”. This is one busy woman that I respect for her ability to write, photograph, and prepare delicious recipes for her food blog on top of working full time in her profession! So when I asked her if she would consider writing a guess post for my blog while I’m traveling, LeaAnn’s kindness and generosity shined through, despite her demanding schedule. “Hello everyone and thank you for allowing me to share a little piece of myself here at La Bella Vita Cucina with Roz. It’s truly is an honor that she invited me. My name is Lea Ann and I am the home chef and photographer behind Cooking…On The Ranch. I enjoy all kinds of food, but like to focus on perfecting my skills with authentic Mexican and recipes that reflect the flavors of the West. My tag line reads “Western Flair, Rocky Mountain Air… Let’s Cook”. Growing up on a farm in the middle of Kansas, I learned to cook from my my mother and my two aunts. They were incredible home cooks who not only taught me skills, but taught me that the kitchen was a gathering place and the foundation for celebration of food and family. They’d bring our families together several times a week and fill the table with platters of meat, casseroles, breads, pasta salads, steaming bowls of vegetables, cakes and pies. I decided to start my blog four years ago to share family recipes and memories and also how these influences have shaped my own style of cooking. I live, work and play in Highlands Ranch, Colorado, a suburb of Denver. What is now a master planned community, was once a 90,000 acre working cattle ranch. Amidst the sea of houses in the Denver urban sprawl, sits Historic Highlands Ranch Mansion. Once complete with windmills, barns, and bunkers, it’s still a working cattle ranch. This property was featured in the television mini-series “Centennial”, about pioneers heading west and settling along the Front Range of Colorado. Pioneers who decided to stake a claim in Colorado, carved out large parcels of high plains grassland for cattle ranches. These established ranchers didn’t take a liking to sheep ranchers arriving from Wyoming. Cattlemen saw sheepherders as invaders destroying public grazing lands, which was shared on a first-come, first-served basis. Sheep wars were exceptionally violent and lasted until after the turn of the century. The Wild West has become more civilized these days and Colorado is proud of both its lamb and beef, which we think is the best in the land. Raised with plenty of sunshine, fresh mountain air and with a variety of nutritious grasses and grains makes for tender entrees. fresh lamb chops This recipe, Lamb Chops with White Beans and Wine Sauce, is inspired by Restaurant Kevin Taylor one of the most highly recognized restaurants in Colorado. As fancy-schmancy as this recipe sounds, it’s really quite easy, but should be saved for for a leisurely Saturday afternoon project. If you don’t favor lamb, a nice tenderloin would work well. The dark elegant sauce that surrounds the white beans is the star of the meal. Let’s make it first.” Print Wine Sauce with Thyme (for the Lamb Chops) What You Need:1/4 cup extra virgin olive oil 2 shallots, peeled and thin sliced 3 large cloves garlic, peeled and thin sliced 2 tomatoes, diced 1 Tbsp fresh thyme leaves 1 tsp whole black peppercorns 1 cup Red Wine 2 cups Veal Demi-glace (I buy mine from a speciality market, frozen) Salt and PepperInstructionsHeat a medium saucepan over medium high heat and add

Have you always been super-curious about what goes on behind-the-scenes at some of the biggest food publications in the U.S.? I’m a sucker for any peak into how something is made, whether it’s a chocolate maker, vodka distillery, local urban farm, or major publication that I regularly read. So I was thrilled to join in [...]The post Inside Peak at Bon Appetit, Food52, and The Daily Meal appeared first on Appetite for China.

I’m still getting reactions to the recently completed Japanese Cooking 101 course (if you missed it, here’s the complete list of lessons.) While the reactions have been overwhelming positive, I’ve gotten a couple of negative comments too. One I wanted to address in particular is the accusation, if you will, that the lessons do not represent that way most people cook in Japan anymore. read more

Curious by nature, atomic by temperament, and highly allergic to morons, Ketan’s all consuming passion for food kicked off a bit late. It helped that the two leading ladies of the house were mindblowing cooks, and sooner or later the bug had to bite. Ketan combines his passion for food and photography at his blog Chatore Diaries, which he and his wife manage. Amongst the many things in his bucket list, one can find the desire to open a book store, work on a coffee plantation, become a professional food stylist and photographer, write a book, publish a set of poems, sky dive, write and compose a song, brew beer at home, teach under privileged kids, encourage organ donation, watch the Aurora Borealis… it’s a bottom less bucket! A post graduate in management by education, Ketan lives in Mumbai with his wife and 2 year old daughter. Ketan covers Mumbai for Chef at Large and can be reached at ketan.pandit@chefatlarge.in.

[Kelley's Note: We are joined again by Kirsten for this review of the uniquely UK phenomenon that is McDonald's Tastes of America. Check out her review of Week 2's burger here. As with before, I will be adding some tidbits from an American's point of view. Enjoy!] So, here we are at the third week of McDonald’s UK’s Tastes Of America. This week is the Arizona Nacho Grande. Big nachos? I’ve had a few. Huh. Actually, I’ve not had ANY in Arizona. Maybe next time, eh? Time to fess up – I don’t really know Spanish. If we were talking coffee language, grande would mean medium, but through the generic way we all absorb media and television, I can make a good guess at what they’re getting at. There is a place in AZ called Casa Grande, I know that. Maybe they thought it was a cute play on it- you know, pick somewhere off a map? No? No? Okay, we’ll stick with the Spanish thing. Or well, Mexican thing I guess. [Kelley's Note: Poor Kirsten. Having lived in the southwest (or South-West) all my life, my mind baffles at the idea that someone would not know that grande means “large” in Spanish. Then again, I had to have Kirsten explain the definition of “quid” to me just a few days ago, so I guess we're even.] AZ is South-West. In the UK, South-West is Cornwall, where the Cornish Pasty comes from. It was invented for miners. Why is there no pasty in Minecraft? I had a pasty in Phoenix, AZ once. That was pretty unexpected. All the way over there, 3 billion miles, just to sit in a desert eating foods from my homeland? Bah! An Arizonan sure wouldn’t have that eating the Arizona Nacho Grande. Now I regret not being in Cornwall to eat one, that’d show them. That’d show you all, HAH! Ahem. Had I not holidayed in Arizona the last two years, I’d have been hard-pressed to guess at the cuisine of the State. As is, ‘TexMex’ is insulting because AZ is not Texas, but still conjures up that shared love of meat, spicy food, and Mexican flavours. Arizona was where I first discovered pulled pork. I haven’t been the same since. I came back 2 months later hoping for more (and also to attend a wedding [the wedding of the pulled pork dealer]). Had my first taste of Arizona been this burger, I’d have no idea what I could even have begun to expect. From McDonald’s: “Treat yourself to the taste of Arizona. 100% beef patty topped with nacho-style sauce, shredded lettuce, pepperoni, crunchy nacho chips and cheese with peppers, all in a sesame topped bun.” [Kelley's Note: I feel like I can chime in here with some authority, having lived in Arizona for about ten years now. I find this burger most adorable. “Nacho-style sauce” fills me with doubts. I guess the chips make sense. But you know what I like most on my nachos? Pepperoni. Nothing says Arizona and nachos like pepperoni. Forget jalapeños, or poblano chiles...pepperoni is pure Arizona.] As I predicted, we’re talking about the same dimensions and ratio of patty to bun as the Chicago Supreme. Big patties. The Nacho Grande just has a plain old, no-nonsense sesame topping on the split top. No messing around there. It keeps its fancy secrets on the inside, keeping things closer to it’s chest. Looking inside, there was no way to differentiate between the ‘nacho sauce’ and the peppered cheese. And that’s the bell pepper kind, not the cracked black stuff. Just a mountain of cheesy goo. I dug in. I can’t imagine anything finer will ever be created at McDonald’s. Taking a big bite, you get that soft, perfect beef patty, chewy tangy pepperoni, the crunch of the nacho chips, the gooey cheese and the subtly palate-refreshing shredded lettuce. It’s a mouthful of sheer flavour and texture. The ingredients on their own are a little ordinary (I would consider the nacho tasted stale outside of the ensemble) but in combination they have created something that means I will leave a tiny of

The name Bialy (pronounced bee-AH-lee) comes from 'Bialystocker Kuchen' which translates as “bread from Bialystok” which is in Poland. Apparently, Bialys are rarely seen or made in Bialystok these days.In the days when there used to be Bialys in Bialystock, it seems the rich Jews ate Bialys with their meals, while the Bialys were the whole meal for the poorer Jews. In the early 1900s,

FROZEN FIESTA @ TAPAS, JAYPEE SIDDHARTH When temperature soars, nothing beat the thirst than a sip of fresh summer coolers. This is that time of the year, where everyone looks to steal a chance of indulging in the divine world of frozen recipes. Tapas at Jaypee Siddharth is all set to take you to the land of chilled beverages with its signature frozen summer cocktails and mocktails recipes. Choose from delectable range of Fruit flavored Margarita, Daiquiri, Coladas and many more… Alcoholic and non alcoholic beverages, these fresh & refreshing thirst quenchers can really help you escape the blazing hot day and add a twist to your regular choice of drinks. This summer, get ready to explore from a great selection of fresh and soothing summer coolers that will give your taste buds a relaxing drive of freshness with every sip you take in!   Promotion              : ‘Frozen Fiesta’  Location                 : Tapas, Jaypee Siddharth Duration/Day          : 20th May onwards.  Meal Period            : 11:00 Hrs till 00:45 Hrs Menu                      : A la Carte Choices   About Jaypee Hotels   Jaypee Hotels, one of the finest hospitality groups in India was established in 1981. It is a division of the conglomerate, Jaiprakash Associates Ltd. Presently the group has five luxury properties, strategically located to service the needs of discerning business and leisure travelers. In New Delhi, the group has two hotels: Jaypee Siddharth and Jaypee Vasant Continental.     The largest property is Jaypee Palace Hotel and Convention Centre located at Agra. Jaypee Residency Manor is located at Mussorie. The Newest acquisition is set amidst 450 acres of pristine land at Jaypee Greens Golf & Spa Resort in Greater Noida. The group sets their mission to combine the warmth of traditional Indian hospitality with modern systems to create a competitive and unique Indian hospitality brand. All the five properties are HACCP certified.

We are a family of Italian food lovers. While V almost always takes angel hair pasta when we are at any Italian restaurant, I have tried most of the different options available. I love different cheese stuffed pastas/lasagnas, but I feel really guilty about eating them. I wanted to find …The post Stuffed Pasta Shells with Ricotta-Tofu-Spinach Filling appeared first on Aayi's Recipes.