Tag Archives: Indiancuisine

Drumstick Brinjal: Recipe

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Drumstick Brinjal

Ingredients:

1 medium sized brinjal

1 drumstick

4 tomatoes finely chopped

1 inch fresh ginger piece chopped finely

Fresh coriander leaves chopped

2 tbsp oil

½ tsp mustard seeds

½ tsp cumin seeds

¼ tsp cumin powder

¼ tsp chilli powder

¼ tsp turmeric powder

1 tsp coriander powder

Salt to taste

Method:

  • Cut the drumstick into 4 pieces and cook in water with salt and turmeric powder.
  • Cut brinjal into small pieces and also cook in water with salt and turmeric powder
  • Heat oil in a pan and add mustard seeds, cumin sees till they pop.

  • Keep on low heat, add cumin, coriander, chilli powders and immediately add the ginger and tomatoes. Add salt.
  • After 2-3 minutes, add the cooked vegetables and stir well.
  • Cover and let the vegetables cook over a low flame, for 5 mins in the gravy.
  • Garnish with coriander leaves and serve hot with rotis
  • Cut brinjal into small pieces and also cook in water with salt and turmeric

Heat oil in a pan and add mustard seeds, cumin sees till they pop up. On low heat, add cumin, coriander, chilli powders and immediately add the ginger and tomatoes.  After 2-3 minutes, add the cooked vegetables and stir well. Let the vegetables cook over a low flame, for 5 mins in the gravy. Garnish with coriander leaves and serve hot with rotis

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The World on Your P(a)late @Pondichery Cafe!

My visit to Sofitel BKC was long overdue and there could be no better occasion to head there, than for the sumptuous Sunday brunch at Pondichery Café, the all day dining outlet at the Hotel. With over 120 gourmet delicacies, I had to brace myself to experiment and indulge. One look at the vast array of display counters and the buffet spread ranging from Continental, Asian, Indian and Mediterranean, I knew, it was going to be a memorable gastronomic journey.

SMBKC-Pondichery Cafe-Live Kitchen copy

Mezze, Sushi, Teppanyaki, Terrines, Salads, Tandoor and a Consome counter. Whew! I did not know where to start from. Food apart, the pleasant demeanour of the affable chefs, smiling service staff, was a pleasure to see.

We decided to start with the detox juices and fruit shooters. Yummy. And yes we had embarked upon a healthy culinary journey. (Or so we thought!) The salads were equally inviting. Chaat, Grills, succulent Chicken Doner Kebabs, Dumba Biryani, Banana Dosa, Pan seared Foie gras parfait  as well as made-to-order pizza and calzones, beckoned us. There was something for every palate.

We savoured the delicacies at a leisurely pace. The teppanyaki sea food and chicken were particularly outstanding. I loved the way the asparagus and poached egg were presented. The salmon was grilled to perfection and paired well with the chicken. The stir fry veggies with noodles too were a palate pleaser.

The variety of the fare was unparalleled. I was really impressed with the global food section with some typical French delicacies. In keeping with their Indo-French fusion, the Indian dishes too were extraordinary, especially the Dumba biryani, which was innovatively served.

Although after the mouth-watering brunch, there is no scope to eat desserts, but not indulging in those, is a greater sin at Pondichery Café. The spread is one of its’ kind and the Pastry chef, gently coaxes you into trying everything.  Gâteaux de meringue de chocolate, Coriander de meringue bavarois, Linzer cake with homemade strawberry jam, Baileys cheese cake, Saffron crème brule, were some of the treats on offer.

It was one of the most amazing culinary experiences this year. Or shall I say the best so far? Relaxing amidst the dramatic Indo-European interiors, with great food, prompt service, courteous staff and a cheerful ambience, it was indeed a memorable Sunday. Now need to try the other Restaurants at Sofitel BKC too !

Dine under the stars n sky!

It is always a pleasure to dine outdoors in Mumbai and what better season than now? It was a delight to step into Flames, the al fresco dining place at Hilton Mumbai. The restaurant had just opened in November and will be open till March.

Chef Merajjudin Ansari, Executive Sous chef has decided to give the menu a makeover. This year, guests will be able to indulge in inventive kebabs and biryanis inspired by Awadhi spices and flavours. I was intrigued.

The menu looked wholesome and appealing. An interesting amalgamation of kebabs, biryani, served with dal makhni. A complete meal. Of course vegetarian and non vegetarian options abound. Chicken kebab marinated with cardamom and cashewnuts, called Noori Kebab is what we started with. The marinade was flavourful and unique. Kesari jhinga was again a delight for the taste buds. The prawns were well-grilled and the saffron added the right zest to it. Chapli Kebab, lamb mince kebabs flavoured with dried pomegranate were exquisite. On the lines of a shammi kebab, yet, different.  For vegetarians, Firdousi aloo is delectable and Vegetable Galouti Kebab, made with yam, plantain and pumpkin spiced with black cardamom was a real culinary treat. Chef Meraj, clearly believes in innovation. None of the kebabs had overpowering spices. A lot of emphasis was laid upon presentation too.

Firdousi Aloo copy

 

The bread basket comes with the kebabs and had warqui, laccha, methi parathas, roomali rotis. The chicken dum biryani, which came last, was the best part of our meal. One of the best biryanis I have eaten in Mumbai. The spices were well-blended to create a magical flavour. It was moist, zesty and not at all oily. We were satiated.

Desserts include delicious creations like Barwan Gulab Jamun filled with Dark Chocolate, Jalebi sticks with Chocolate Rabdi, and Butter Milk and Star Anise Panna Cotta with Grand Marnier Chantilly. I personally did not enjoy the gulab jamuns as I felt the chocolate interfered with the gulab jamun’s indigenous flavour, instead of enhancing it. The baked yoghurt with mascarpone cheese and saffron was delicious and a class apart.

Barwan Gulab Jamun filled with Dark Chocolate copy

Flames is open every day for dinner, from 7.30 pm to 11.30 pm. So, if you like to dine under the stars and sky, trust me there can be no better place and the Awadhi delicacies too are unparalleled.

 

A Dash of Innovation

I can never tire of eating kebabs. I simply love them. But was wondering how new, could kebabs get as I entered MoMo Café, at Courtyard by Marriott, Mumbai. Expected to see the same Reshmi, Sheekh and Shammi Kebabs, Paneer Tikkas, on the menu. But I was in for a surprise. Chef Amit Dash, the new Executive Sous Chef at the Courtyard by Marriott, Mumbai, ensures that the kebab experience is different and one-of-its-kind. His kebabs are truly innovative.

Murg paan kebab, dahi kebab, prawn spiked with brandy, katori galouti, kebabs made of lotus stems, mushrooms. Wow! And it’s not as if the names were unique only. Each ingredient used was interesting. The kebabs were not doused with a dozen spices, suppressing the flavours of the meats and vegetables. Instead, spices were used sparingly to bring out the flavours. The marination was primarily yoghurt but the spices blend with it gave it a different spin.

The murg paan kebab, chicken blended with betel leaves paste was exotic. A real treat.  The flavours of the prawns were enhanced with the brandy and they simply melt in the mouth. Equally unique was the dahi kebab, although a tad too soft. Nuts had been used innovatively with hung curd in this kebab.  The katori galouti had an interesting katori made of dough laced with spices in which the galouti was placed.  I have never had such a galouti kebab before. The mushrooms were delicious too. Only the paneer was a bit disappointing as the paneer was tough and rubbery in texture.

All the kebabs were not predictably grilled in the tandoor. Chef Dash believes that kebabs can be made using different styles of cooking too as required.  Some were shallow fried, some deep fried and others grilled.

Chef Dash never ceased to surprise us that evening. Each kebab was distinctive.  The kebabs wee a wholesome meal on their own and one really did not need to savour anything else despite the lavish spread on the buffet