Indian Food

Perfect weather for a little trip to the farm...

    I got introduced to quinoa a couple of years back and have never looked back since then. I have never met a more versatile ingredient.     The seeds have taken a permanent place in my pantry and now I  know why they have been considered “sacred” by the Incas. Over the [...]

Stuffed Paratha (beef) in the case of minced beef, dry fry and follow the recipe)Cobi jo Shaak / Spicy CabbageMutter Pilau / Peas Pilau

Mom's Methi chi paataL bhaaji is exactly like ALuchi paatal bhaaji. But it still tastes totally different because of the taste, aroma and flavor of the star ingredient - Methi. Methi chi PaataL Bhaaji Fenugreek Leaves Curry Ingredients 1 bunch fresh fenugreek leaves, rinsed, cleaned and roughly chopped 2 tbsp raw peanuts, soaked in water for at least 2 hours 2 tbsp chana daal, soaked in water for at least 2 hours Salt to taste 1 tsp Goda Masala 2-3 kokums, rinssed 1 tsp jaggery or to taste Mix till no lumps 1 tbsp chickpea flour/besan 1/2 cup water Tempering 1 tbsp oil 1/2 tsp mustard seeds 1/4 tsp asafoetida 1/2 tsp turmeric powder 2-3 Green chilies, slit Garnish 1 tbsp oil 1/2 tsp mustard seeds Method 1. Rinse, clean fenugreek leaves. Chop the leaves roughly. Set aside. 2. Heat oil in a heavy bottomed saucepan. 3. Add mustard seeds, asafoetida, turmeric powder and green chillies. 4. As they sizzle, add drained peanuts and chana daal. Saute for 30 seconds. Add 1/2 cup water. Cover and let it cook for 10 minutes. 5. Now add chopped fenugreek leaves. Add water if needed. Cover again and let it cook till soft. 6. Add goda masala, jaggery, salt and rinsed kokums. Add 1/2 cup water. Bring to boil. 7. Switch gas to low. Add chickpea flour + water mixture. 8. Simmer for 10 minutes. 9. Just before serving the curry, prepare the garnish of oil and mustard seeds. Heat oil in a small kadhai. Add mustard seeds. Let them splutter. When the curry is served in individual bowls, drizzle a spoonful this tempered oil over the bowls. Note - 1. Do not use dried/kasoori methi for this recipe. 2. Do not use roasted peanuts for this recipe. 3. Adjust jaggery and chilies per your own taste. But this curry is not meant to be very spicy. 4. Beasn + water mixture acts as a thickener for the curry.

Take one historic place, combine with an enviable food variety, mix in passionate chefs in the house, a good ambiance and an array of other exciting attractions and what do you get – the Sui Mui Festival at Fat Ninja of course! Fat Ninja brings to you the exclusive festival of Sui Mui right in the food hub of Delhi, Hauz Khas Village. Sui Mui or Siomai, is a type of traditional Chinese dumplings. Sui Mai is served with pickled ginger, black bean chilli paste, tomato and chilli sauce. The exclusive range which is available during the festival is: Chicken Sui Mui Vegetable Sui Mui Pork Sui Mui **Offer: Unlimited Dimsum combo at 599 plus taxes excluding sea food ones. Venue:  Fat Ninja, 26, Hauz Khas Village, Delhi Duration of the event: Ongoing For reservations: 9910738001   About Fat Ninja Fat Ninja is a Pan Asian Cafe & Terrace restaurant in Hauz Khas Village, New Delhi. At this new Asian joint, there are two large storeys – the one on the roof sits inside a glass cube, laid out with stark wooden tables and backless wooden benches. The indoor roof offers a view of Hauz Khas Village’s bustling main street.

5 years ago, if someone had told me I would be a big fan of cast iron, I would have laughed. “There is no way” I would have said. I had this myth in my mind that cast iron takes a lot of oil. The first entry of cast iron …The post Spicy Egg Fry appeared first on Aayi's Recipes.

Baluchi, The Lalit introduces The Express Lunch Thali For all the gastronomes, we have an extravagant meal awaiting you at the Baluchi Restaurant. Come feast on a scrumptious three course Express Lunch Thali with options available for both vegetarian and non-vegetarians. Baluchi, the signature star restaurant offers specialities from “Incredible India” by showcasing the subtle refinement and multi-cultural shades of the Indian cuisine. Indian food is a legendary cuisine with many cultural nuances and flavours, which culminate into menus rich with tradition. The Express Lunch Thali comprising of chosen tasty, aromatic curries, Indian breads and desserts is the perfect amalgamation of these Pan Indian flavours in a wholesome meal.    Vegetarians can treat themselves to delicious tamatar dhaniye ka shorba, and the mouth-watering achari paneer tikka, followed by a main course with our signature dal baluchi, kofta anjari, kadai paneer, gobhi meethimasala, and subz pulao complemented by an array of Indian breads, raita and salad.    The non-vegetarian thali, on the other hand, boasts of paya shorba followed by carefully seasoned afghani mutton seekh and a platter that consists of sarson bata macch, murgh tikka, paneer methhi, dal tadka along with gosht dum biryani. Polish off the thali by enjoying a hot and appetizing gulab jamun for a perfect end to your meal.   Baluchi - The Lalit Hotel, Barakhamba Avenue, Connaught Place, New Delhi – 110001 Contact No. - +91 11 4444 7777 Date -  20th June 2013 onward Timings - 12 pm – 3 pm Tariff -  Vegetarian Thali – Rs. 799 + Taxes per person                 Non Vegetarian Thali - Rs. 899 + Taxes per person

Master Class with Chef Bill @ arttd’inox Live Modular Kitchen   Chef Bill Marchetti of Spaghetti Kitchen and arttd’inox, India’s premier Stainless steel product & modular kitchen manufacturer retailer brand presented the first ever Italian cuisine Masterclass at Arttd’inox Kitchen, Defence Colony last afternoon. The Spaghetti Kitchen and arttd’inox Masterclass was a gastronomical journey where guests got a chance to experience Italian cuisine and traditional flavours in a contemporary atmosphere as Masterchef Bill Marchetti rustled special dishes from Spaghetti Kitchen’s Tuscan menu and new introductions to the classic menu using the stunning arttd’inox modular kitchen and product range. As Chef Bill Marchetti cooked his way through each dish in a step by step manner, guests discovered secrets behind the unique flavours at Spaghetti Kitchen. A perfect dish starts from the right ingredients and simple tips that are easy to master. More and more, Spaghetti Kitchen has been moving in the direction of growing their own organic produce; SK has farmers in Palampur, Kullu, Ramnagar and closer in Chattarpur growing a wide range of vegetables and herbs. Recently asparagus and artichokes have been planted in the hills. Throughout the winter Spaghetti Kitchen has been harvesting organic Swiss chard, Tuscan Kale, Italian heirloom tomatoes, fennel, radicchio, rucola and various lettuces and cresses, many seen for the first time in India. Staying true to the roots and utilizing local and fresh ingredients has helped to lend a touch of uniqueness to every dish at Spaghetti Kitchen and this is what one can achieve even at home. While the guests thoroughly enjoyed the sessions, they also admired the beautiful arttd’inox range of premier stainless steel products and the modular kitchen. “Cooking with the arttd’inox live modular kitchen has been such a great experience. It’s easy to understand and use while the design aesthetics liven up any space” said Chef Bill. About arttd’inox: arttd’inox, India’s premier stainless steel home segment product manufacturer and retailer brand, produces over six categories of designer stainless steel products for the home including décor, bar range, dining range, beverage range & office accessories. The brand started in 2003 and was the first brand from JSL Lifestyle Limited. arttd’inox products are contemporary and global yet designed to suit the Indian homes. The brand has also recently forayed into Modular Kitchen category. For details visit: www.arttdinox.com About Spaghetti Kitchen: Spaghetti Kitchen is a unique destination that offers authentic Italian dishes prepared lovingly by chefs and a warm ambience which is a perfect setting to enjoy a meal with friends and family. Innovative dishes add zest to the menu, like the ‘Mushroom Cappuccino Soup’, unique ‘Wood Grilled Fish’ and ‘Vodka Penne’. Wafer thin, crispy flatbread starters; one-of-a-kind salad, a range of pastas; pizzas and a huge vegetarian selection present a mouth-watering choice. And, of course, delicious deserts like ‘Sizzling Chocolate Brownie’, ‘Tiramisu’ and ‘Chocolate Bomb’ make for the perfect sweet ending—or should we say the beginning!!   Try the Tuscan menu and other Italian delights at Spaghetti Kitchen restaurants across New Delhi & NCR.

Ruchira with her prize-winning SMO Pizza Base The 8th of June saw a bunch of us congregate at The Blue Frog around a rather unlikely subject – oats. But let us start at the beginning. Most of us were quite surprised to learn of the arrival of a solid little box, bundled within a card-paper sleeve. Removing the Saffola branded sleeve revealed the presence of a very nearty made box, the lid of which lifted off to reveal three very curious objects nestled on a bed of golden yellow packaging hay – three of what I’m sure must be the most boring vegetables to be bestowed by the Maker upon his mortal flock. The elaborate nature of the invite held the promise of greater things at the event itself, scheduled for the afternoon of the 8th of June. The 8th of June turned out to be a hot, hot day, a day we now know to be one of the hottest days of the summer, before dissolving in the crescendo of rain drops we’re experiencing now. The insides of Blue Frog were fortunately, far cooler, laid out in a fashion similar to a televised cooking contest, with six separate counters for participants in what would be two separate cooking contests. The drama initiated by the well equipped cooking counters was encouraged by the gradated amphitheater-like appearance of Blue Frog’s seating layout. A bunch of us from the CaL Blogger’s Table Soon, though a little later than planned, the Khanna made his appearance, joining the very pretty Samyukta on stage, in what can only be described as a shy, unassuming entrance for a man soon to prove himself to be master of both, the kitchen and the stage. What were all there for? Invited by vegetables, accompanied by the Saffola brand and welcomed by Chef Vikas Khanna – all rather confusing. We had all gathered around the theme of healthy eating, promoted by Saffola Masala Oats, hosted by Blue Frog and conducted by Chef Khanna. Over the next three hours, the good Chef demonstrated how a vegetable like Tinda, despised by most except the maternal, could be made into an interesting fusion-ish dish. In a similar vein, he also demonstrated how a very regular, possibly even disliked food like oats, could go beyond the breakfast table of the health conscious or that of the invalid. This he did in the form of a crostini; a roasted bell pepper-ed, pudina-chutney-ed crostini, slathered with Saffola Masala Oats. If you thought that was interesting, the work of my fellow bloggers will probably astound you – creations involving the much loved begun bhaja, the beautifully plated oats based Arrancini, the wonderfully flavored oats upma and most surprisingly the Saffola Masala Oats pizza base. Parul and her beautifully plated SMO Arrancini My experience with the oats has been no less surprising. Initially, I didn’t bother tasting the product and immediately pronounced it as a gimmick. A repackaging of the already-known; something not worth spending thought on, much less cooking time. I tasted Saffola Masala Oats for the first time a few days before the event and was surprised, very surprised to be precise, to find it tasted bloody good. Good enough for me to ask Indu to please include it in her shopping list, so I could snack on oats the next time I wanted a bite or was too lazy to make myself a meal. Saffola Masala oats has not only proven itself to be a guilt-free replacement for my normal meal replacements, which usually include fries and deep fried potato bites, but also include very satisfying flavor profiles too. Satisfying enough that I now do three packets, a fairly large bowl, in a single sitting. The event was followed by a well executed buffet lunch, after which we left with giant baskets of healthy Saffola products and a copy of the much spoken of Khanna Sutra. Not only was the event very well timed and executed, it was fun, engaging and informative too. I look forward to the next such.

Rich Graviss introduces Walking Sundae A new take on regular ice cream sundae   Mumbai, June 14, 2013: Rich Graviss has introduced a unique application concept ‘Walking Sundae’ – a new take on regular ice cream sundae, references to bakers, confectioners and pastry chefs to entice their consumers with better offerings and innovative strategy. Walking Sundae is a single serve mousse, created with Richs Whip Topping and garnished with myriad toppings, offering consumers the flexibility to try out exotic dessert and experiment with different flavours thereby making every bite an explosion of flavours giving a rich mouth-feel of an ice cream. Aware that the consumer is constantly on the look out for newer and more innovative options in the frozen dessert segment, bakers and confectioners can now cater the Indian palate by introducing the concept of walking sundae and drizzling it with sauces, puree, honey and toppings like fresh fruits (both exotic and regular) and several dry fruits. A dessert counter full of different flavours looks inviting and gives a chance to offer bundled option to consumers. Introduction of Walking Sundae at such counters can be an addendum to them. “Richs Walking Sundae gives an opportunity to the bakers and confectioners to broaden their menu without completely changing the production and at the same time deliver high margins if presented creatively’, said Pankaj Chaturvedi, Executive Director & CEO, Rich Graviss Products Pvt Ltd. Frozen concept has their own set of challenges like expertise, shortage of space (since the temperature has to be maintained in minus), challenges of making it in-house, sustaining oneself in the competitive business and lack of adequate cold chain infrastructure. Richs Walking Sundae is an innovative concept that will not only eliminate the challenges but will also ensure 60% ROI (return on investment). This mousse can be easily made in-house and stored at plus temperature making it on-the-go dessert thereby adding convenience to the consumers’ experience. Walking Sundae can be created with leftover sponge, toppings and decorative elements, thereby letting one offer more to the consumers with less cost and wastage, leading to an increase in the revenue. Walking Sundae can be an additional revenue generation model which can assist the bakers, confectioners and pastry chefs increase the frequency of visits, add variety to their menu and serve as a point of differentiation from competitors.