Saturday, 17 November 2018

Badam Milk Mix Cupcake


Bangalore has many shops that serves delicious hot Badam Milk... you also get Badam milk powder that you can purchase and mix a spoon of the powder with hot milk. I got a packet of the Badam milk powder this time while I was in Bangalore. Preferably it’s better to make the powder at home. Since no one in my house wanted to drink Badam milk, I used the powder to make these cupcakes. 

Ingredients 
2 cups All Purpose Flour 
1/2 cup Badam Milk Mix Powder
1/3 cup Powder Sugar 
1/4 tsp Salt
1 tsp Baking Powder 
1 tsp Soda Bicarbonate 
3 tbsp melted Ghee 
1/2 cup Curd beaten 
1 1/2 cup Warm Milk 
2 tbsp chopped Almonds 
Few Saffron strands



Method 
Add all purpose flour, Badam Mix powder, Baking powder, Soda bicarbonate and salt in a mixing bowl. Mix all the ingredients together. Take another bowl, add 1 cup milk, curd,  ghee and sugar. Stir and whisk well until the sugar dissolves well with the milk.  Now gradually add the flour and whisk. Add the remaining milk and continue to whisk until the batter forms a thick dropping consistency. Pre heat the oven at 180 degrees Celsius. Take cupcake liners and arrange it into the cup cake cavity mould or use aluminium cups. Fill up the liners with the batter. Fill upto 3/4 of the quantity of the liner. Sprinkle the chopped almonds and few saffron strands on the top. Bake the cupcakes for 20 - 25 minutes at 180 degree celsius. Insert a tooth pick and check if the cupcakes are done after 20 minutes. Once done then remove the cupcakes and place them on a cooling rack and cool it. Enjoy the cupcakes for breakfast or tea.

Sunday, 4 November 2018

Bhut Jholakia ar Losuner Acchar



When you get back home to see the Bhut jolokia plant laden with chillies..... it’s sheer happiness... 
There were about 22 chillies on the plant that looked like red pataka crackers for Diwali. 
The Bhut jolokia also known as ghost pepper, ghost chili, U-morok, red naga, naga jolokia, and ghost jolokia is cultivated in the Northeast Indian states of Arunachal Pradesh, Assam, Nagaland and Manipur. It is a hybrid of Capsicum chinense and Capsicum frutescens and is closely related to the Naga Morich of Bangladesh. 
In 2007, Guinness World Records certified that the ghost pepper was the world's hottest chili pepper, 400 times hotter than Tabasco sauce. The ghost chili is rated at more than 1 million Scoville heat units (SHUs). However, the ghost chilli was taken up by the Infinity chili in 2011, followed by the Naga Viper, the Trinidad moruga scorpion in 2012 and the Carolina Reaper on August 7, 2013.
- Net Source Wikipedia
You can make pickle or hot sauce. Here I made pickle with crushed garlic. Remove the extra seeds and dry it. You can save it to grow more plants. This will also reduce the spiciness from the pickle. 


Ground Masala 
Ingredients 
2 1/2 tsp Yellow Mustard seeds
1 tsp Fennel seeds
1 tsp Coriander seeds
1/2 tsp Cumin seeds
1/4 tsp Fenugreek seeds
Method


Grind all the above ingredients into a fine powder. 

For the pickle 
Ingredients 
22 pieces of Bhut Jholakia cut into small pieces 
20 pieces of Garlic Cloves crushed
Masala powder 
Salt to taste 
1/2 Turmeric powder 
1/2 cup Vinegar 
1/2 cup Mustard Oil

Method 
Take oil in a pan / wok, let it heat till the smoking point. Switch of the flame and let the heat reduce a bit. Add the crushed garlic, chillies, masala powder, turmeric and salt, stir it well for a minute. Add the vinegar. Switch on the flame and let it cook until the oil separates from the vinegar. Switch off the flame. Let it cool down completely. Store it in a bottle and keep it in the sun for 2 days. The pickle is ready. 
P.S. Cut the Bhut Jholakia carefully, don’t touch the chilli while cutting it.. cut it with the scissor.

Friday, 28 September 2018

Squid and Vegetables Sautéed in Butter - Red Chilli Flakes - Garlic


When you grow your own vegetables, its sheer happiness. My husband grew some spinach at home. I have used some of the baby spinach in this dish. This is a healthy sautéed non vegetarian dish with the flavour of butter and seasoned with red chilli flakes and garlic. The dish looks colourful, it’s simple and delicious too.
Ingredients
8 medium size Squids cut into strips
1 medium size Sweet Potatoe cut into stripes
1 packet of Baby Corn cut into half lengthwise
1 packet of Mushrooms cut into 4 halves
6 Cherry Tomatoes whole
12 Garlic Cloves whole
10 to 12 Whole Baby Spinach
1/2 Lime
Himalayan Rock Salt or Normal Salt to taste
1 tsp Red Chilli Flakes
1/2 tsp Garlic powder
Juice of the marinated Squid
2 1/2 tsp Butter



Method
Take the squids in a bowl, drizzle lime juice, rock salt, garlic powder and 1/2 tsp chilli flakes. Mix it well. Keep it aside. Take a saucepan or a pot. Add 2 cups of water. Add the sweet potatoe strips and let it boil. Meanwhile take a pan, add a tsp of butter, let it melt. Add the squids and sauté it until it’s cooked. Meanwhile when the sweet potato strips are tender then strain the water out from the sweet potato. Once the squids are cooked remove the squids out from the pan. In the same pan, add 1 tsp butter. Let it melt, add the sweet potato strips and continue to sauté for a minute. Add the baby corns and sauté for another minute. Add the whole garlic and continue to sauté. Add the mushrooms. Stir and sauté for 2 minutes. Add the marinated juice, rock salt, remaining chilli flakes and 1/2 tsp butter, let it sauté for another 2 minutes. Add the cherry tomatoes and stir. Add the baby spinach and sauté for another minute. Switch off the flame. Now add the sautéed squids and serve it hot. 

Sunday, 23 September 2018

Rivers2Oceans


When Suprio invited me for the food tasting at River2Ocean. I was in two minds... later I decided to go. It was a wise decision. I am so thankful to Suprio (Admin of Mumbai Food Freak and The Nomad Foodie) for inviting me to Zorawar Karla’s restaurant Rivers2Oceans at Palladium Mall - Parle Mumbai. I must say it’s the place for all sea food lovers. They have variety of sea food dishes from across the globe. Most of the ingredients for the dishes are also procured from around the globe. You can actually feel the freshness of the ingredients. Not only sea food, but they have some of the amazing vegetarian and meat dishes too. The place also talks about unique varieties of Champagne and Wine. They have a lovely huge open bar and a kitchen.

 We could choose either Sea food or Vegetarian from the Chefs Tasting menu, it goes without saying that I chose Sea food. Peter and Mayur were our buddies from R2O helping us to identify the dishes and the ingredients used in the dishes. They both did a fabulous job. Chef Varun Kinger is the man behind the scene to create these unique gastronomical dishes. It was mind boggling.

We ate an elaborate 15 course meal which was categories into Cold tastings, Soups, Hawker’s Street, Small Plates, Sorbet, Mains and Dessert. Four types of champagne or wine was paired with the menu. Although I don’t drink, I enjoyed the visuals. Each champagne were served in different types of champagne flute glasses. It almost took us 4 hours to end this scrumptious meal.

Almost all the dishes were brilliant and delectable. Even though it was a sea food restaurant, as I said earlier the vegetarian and the meat preparation was equally good. It was a treat for the eyes and palate.
My drink for the evening -

Passion Fruit and Citrus... it was very refreshing.
The Amuse Bouche - It started with a palate cleanser -

* Yuzu Espuma with Caviar topping. This was totally vegetarian as the Caviar were created by molecular gastronomy from tomatoes, orange and cranberries, which had a citrusy flavour from Yuzu.
The Cold Tastings began with -

* Rock Oysters was served with Apple Mignonette and Asian Soy Sauce Dressing. The Rock Oysters rocks. It paired up well with the dressings. Yeh dil mange more.

* Scampi Tartare with Puffed Amaranth and Mandarin dressing. I enjoyed the visual as well as the taste.

* Tuna Nicoise Salad. This was a modernist take with tuna bits, with edamame and sous vide eggs. The Tuna salad preparation and the presentation was truly a treat to your eye and palate. It was a moleculer gastronomy dish.
This was followed by -

* Leek and Crab Soup with Butter Carb stick. The butter carb sticks were crunchy and went well with the soup. The soup was very flavourful. The presentation and taste was equally good.
The next in line was a dish from Hawker’s Street -

* Sea Bass Otak Otak, with Citrus Pandana dressing which was a Malay dish. It was delicious and I loved the distinctive flavour of the sambal paste and kafir lime. I am in love with the serving bowl.
The Small Plates dishes were -

* Textures of Mushrooms season with Taco dust.  The taco dust seasoned on the textured mushrooms was quite flavourful. There were many varieties of mushrooms added to the dish which indeed added texture to the dish.

* Chardonnay poached Mussels with parsley - paprika butter was served with Focaccia. It was delicious. The parsley - paprika butter at the end went well with the focaccia.


* Sushi taco with Avocado and Cream cheese. The covering of the taco was made with sea weed. This gave a crunchy texture and the sauce was creamy and delicious.

* Truffles fresh Lobster with Black Caviar and Dill Oil. Black Caviar are my favourite. I loved the preparation.

* Pulled Lamb Ragout with Parmesan. It was delicious.
Or

* Charred Belgian Pork rubs with Maple and Balsamic Glazed. The fennel went blended well with the pork. It was one of my favourite. I didn’t mind if there was a repeat of the dish.
The next in line was basically a palate cleanser. It was -

* Orange and mint sorbet. The flavour of the orange and mint was distinct.
This was followed by another small plate dish

* Field mushrooms stuffed with Morels Home made Corzetti. I loved the woody flavour of the mushroom powder.
The Mains were


* Malabar Crab Curry served with Asian Rice and Parotta.  I like the crispy Parotta, but the Malabar curry was not to my taste. The sweetness of the curry at the beginning and the spiciness of the curry at the end didn’t agree to my palate. The dish could have been more balanced.
Finally it was followed by the dessert -

* Black Truffle with Gold leaf and Eton Mess which was an amazing English dessert. It was superlative. There was crunchiness from the meringue, sourness of the berries and the sweetness of the chocolate. It was delicious.
The presentation was good and I loved the crockery in which the food was served. This place is a treat for your palate and eyes too. I had a fabulous time at the restaurant with other foodie friends from Mumbai Food Freak and The Nomad Foodie. It’s an evening to cherish! It’s a must visit place for all food lovers who likes to explore and experience delicious food.