Pastel de Tres Leches - Recipe

In recent times this Tres Leches has being one of my favorite dessert and currently have seen it in only one restaurant in Mumbai called Sanchos.

Here is the recipe taken from http://www.whats4eats.com/desserts/pastel-de-tres-leches-recipe

(Central American cake of three milks)

Yummylicious

The famous cake of three milks, pastel de tres leches is believed to have originated in Nicaragua. It has become very popular throughout Central America and is becoming more and more common in the United States. Soaking the cake in three kinds of milk gives it a rich, dense quality, almost like a cheesecake.

8 to 10 servings

Ingredients

• Flour -- 1 1/2 cups
• Baking powder -- 1 teaspoon
• Unsalted butter, room temperature -- 1/2 cup, or 8 tablespoons
• Sugar -- 3/4 cup
• Eggs, room temperature -- 5
• Vanilla -- 1/2 teaspoons
• Whole milk -- 1 cup
• Sweetened, condensed milk -- 1 cup
• Evaporated milk -- 2/3 cup
• Whipping cream -- 1 1/2 cups
• Sugar -- 1/2 cup
• Vanilla -- 1 teaspoon

Method

1. Preheat oven to 350°F and grease and flour an 8x11-inch baking pan.
2. Sift the flour and baking powder into a large mixing bowl. Cream the butter and sugar together in a mixer on medium speed until light and fluffy.
3. Reduce mixer speed to medium-low and add the eggs one at a time, allowing each one to get incorporated before adding the next. Finally add the vanilla and continue beating until foamy.
4. Remove the bowl from mixer and fold in the sifted flour until it is well incorporated.
5. Pour the batter into the prepared pan and bake 30 minutes, or until done. Remove from oven and set aside to cool.
6. Pierce cake all over with a fork, toothpick or skewer. Mix the whole, sweetened, condensed, and evaporated milk together and pour the mixture over the whole cake.
7. Refrigerate cake for anywhere from 2 to 8 hours, or until liquid is completely absorbed and cake is well chilled.
8. Beat the cream, sugar and vanilla together to make whipped cream. Frost the cake with the whipped cream and serve.

Variations

• Substitute coconut milk for the whole milk if you like. Scatter the frosting with coconut flakes.
• Substitute 1/2 cup rum for half the whole milk for a pastel with a punch.
• If you would like a layer cake, divide the batter between 2 prepared, round cake pans. For layer cakes, you can add a fruit filling between the layers. Try pineapple filling, peaches, bananas or any fruit that suits your fancy.

Notes

• Because of the milk ingredients, pastel de tres leches is perishable. Leftovers should be refrigerated.

In the lap of Himalayas - My Journey

It has almost being more than 16 months where I had taken a break for more than 7 days from my work and recently it was starting to show while I was sitting beside my computer at my office the want of going out. Then Metallica show was going to be Delhi on 28th October and friends had decided to go for it, I also jumped the bandwagon and purchased the tickets. While thinking a lot as I was already in Delhi why not go for a longer duration to beautiful places in Rajasthan, HP, Jammu and Kashmir, Punjab etc etc. I started doing my research and as it was a holiday time all tourist places are going to be full. After going through more I bumped into http://himalayanfarmproject.com/ who wanted volunteers to work on their newly purchased farm (an organic one)

Here my journey starts, where I put a comment on the volunteer page and yay I was invited. I was all geared up to live in the farm, backpack, sleeping bags, odomos, torch and just few pairs of shorts and shirts. Just a day before my trip I decided on missing out of Metallica to get an extra day in the farm and it turned out to be one of the most awesomest decisions I took. Reached Delhi airport at 7 PM and took the Express Air Con bus to Kashmiri Gate where I could get a bus towards Nainital. Though I got ripped off by Rickshaw driver and travel agent in Delhi (yeah it happens everywhere in India the duo of Rickshaw driver and travel agent earn a hell lotsa money that way from tourist) got into so called Kinglong bus and journey started. We reached Kathgodam (the last station on the Uttrakhand) at 5 am, I got down and found out that the village DoGaon was still 12 KMS away and luckily bus was going from there. Told the driver to drop me off at the village and luckily he dropped me off at the tea stall which was open.

My conversation with tea - stall person
Me: Do you know Brigadiar Hari Pant
Tea Stall owner: What? Who?
Me: The guy who owns the Himalayan Farm Project
Tea Stall Owner: What? Who? There is nothing like that here
Me: This is Dogaon right?
Tea Stall Owner: Yes!
Me: There are some white people in the farm
Tea Stall Owner: OHH!! yes yes the road just goes up from here. (pointing to the road)
This is the point to think, the person does not know the owner but the white people who work there he knows where they are.  

After walking up for almost 2 hours which they say you will reach in 50 mins (i guess for a fit person) I reach this place which at first does not give you that wow feeling just keep walking to the main door and the awesomeness just hits you. I was greeted by 5 people Keveen (from France), Gina (from US), Mark (from UK), Choe (from Belgium) and Sybille (from Switzerland) who have being here for past 3 days. After having some black tea, biscuit and toast with mixed fruit jam we just talk randomly. Keveen who has being a traveler for last 11 years (I admire this man) tells us the mini - project on what all we have to do in the farm and there are too many things to do as this is just a start.

For next 5 days we were each given a task to finish and everyone finished them with help from others at times, where I had to do the trenches for the toilet, paint the wood, clear the jungle, make compost, clear and make beds where we can plant the vegetables.

So the daily schedule was wake up around 6 am (or it is upto you how long you want to cuddle in the bed), have hot black tea/coffee (you have to make it) with some toast, biscuits etc (or sunday special like pancakes), do your morning chores like poop, brush, clean (if you like icy cold water), start working on your project which is talked in the morning, finish the task your way, enjoy the cool breeze. By that time someone will be preparing lunch for all of us which would include Rice, vegetable curry and salad (sometimes eggs, at times macaroni and cow cheese), talk have fun, pull each other leg, know more about their travel, relax for an hour or so, get back to work, it starts to get dark around 5 PM where you feel the need to go back. Make tea for everyone and enjoy with bhujiyas or biscuits.

Moms Kitchen Surprise - Curd Porridge Utappa

Another one from my super awesome Mom kitchen, where she has the uncanny ability to make things by tasting them once or seeing them once on TV. So today we have Curd Porridge Uttappa

Ingredients:

• Curd 
• Porridge 
• Salt 
• Onion
• Green Chillies
• Coriander

How to Make:

1. Soak Porridge in curd for almost one hour. Add water to the mix (little more than the curd)
2. Later add green chillies and Coriander to it (to give it some flavor)
3. Put oil on a pan and let it heat up, slow down the flame and then make small circles with the batter.
4. Add Onion on the top
5. Let it cook till the bottom becomes brown and then flip over
6. Serve it

We had it with Salsa sauce which was prepared during the weekend but you can try out your own combination

Ruby Tuesday - Good Very Expensive Place

My friend Srushti (http://www.artistsrushti.com/), a super foodie, an artist, a awesome cook, trekker and a good friend had an exhibition in Bajaj Bhavan opposite INOX. Reached there before lunch and met up S and M, after talking for sometime we decided to have lunch and first it was Status, after reaching there we came to know it would take an hour of waiting to get place to sit. And then we reached Ruby Tuesday tho not one of our first options but looking at their banners on the windows we got it.

It is a typical American Diner with lots of props and photos on the wall big sofa to sit on and good bar. We ordered Pork Ribs Full Rack and Chicken stuffed with mushroom in Pepper Sauce and mashed potato.

The Pork ribs were soft and sweet barbeque sauce was amazing. Srushti loved her Chicken Mushroom in pepper sauce and was in love with her mashed potatoes.

Yes it is a rip off with 3 dish costing us around Rs. 2200 but worth a try.

 

Borivili Biryani Center (BBC) - Dum Laga ke

This place is just before Toyota showroom if you come from Inorbit Mall and at you tend to miss it if you drive too fast. But this place is a must visit for all Meat Mughlai lovers. A small and VFM place has got some of the best dishes served in the Malad-Borivili area.

So a group of colleagues decided to eat on Friday night and after lot of discussion and debate we ended up going to BBC Dum Lagake which is just before Lakozy Toyota Showroom. After setting up place for 10 people all eager to get a bite into their famous chicken and mutton dishes (for many this was a first time).

This is all we ordered
Aloo Moti - Potato and Cheese mix with Red sauce.
Paneer Tikka - No description required here
Chicken Mumtaz - Cheese inside chicken (what more do we want)
Chicken Noorani - Minced mutton stuffed inside Chicken
Sheek Kebab Gilafi - Beaten egg over mutton sheekh kebab
Chicken Tikka - No description

Quantity in each plate was 6 - 8 pieces but big ones. So 10 people just ate them with roti and salad which you get served with the dish is the best you can get.

Later we ordered for Chicken Tikka Biryani, Mutton Biryani and Egg Biryani the quantity again is so huge, all 10 grown up dudes could not finish it.

Final order was the sweet dish which was caramel custard, I think they cannot go wrong anywhere......in terms of food.

Now the most important part...total cost of the bill Rs. 2500, that is a good idea for a cheap but a happy party joint.....for people who do not drink.

Service wise they are bit short of staff but whoever is there does a decent job.

Address: Shop No 2 & 3, Ganga Niwas, Next to Toyota Showroom, Link Road, Malad (W),Malad West, Mumbai

Landmark: Near Toyota Showroom
Phone: 64511223, 64511224

Apna Pure Veg Fast Food

The owner once just had a cart which he used to set up at 4 PM at Evershine Nagar (near Shimmer Lounge) and from 4.30PM till 8 PM he could not stop making hot vada, samosa, dal vada, idli, medu vada because in one go whatever used to come out his big hot oil pan used to get over. During that time he, his son and 2 more people used to help him to serve the hungry and repeat customers.

This is how he scene is outside Apna Fast Food

Today, he has his own small shop but the number of customers have increased and his quality of snacks have also increased. Now he opens at 7 am and closes at 9 pm but again still does not have time to breathe because customers keep pouring in. He will serve you Misal Pav, Upma, Vada Pav, Medu Vada, Idli, and many more awesome snacks and in the end it would not cost you more than Rs. 50 for two satisfied people. Now with over 10 people working under him he still has that humbleness and quality still remains the same.

So if you are hungry at anytime of the day and do not want to burn hole in your pocket he is the place to go in Malad. Yes there are many more but I guess none better than him.

Sancho's Restaurante & Cantina

We had decided to go and have 1 drink from each place we go and hoping we would get place on Friday Night yes right. 

After deciding, I really wanted to go to Taco Fresco and Sanchos which I heard about and good reviews too. Well we wanted to drink so Taco Fresco was out and yes Sanchos looked really appealing. We were greeted and shown to the table. The atmosphere and ambiance was good but I did not feel like I was in a mexican restaurant thought would be more colourful but we wanted to have a good time. 

We ordered drinks Tequila Vela Cruz (Tequila, rum mix with slush), Las Cumbres (Sparkling wine cocktail) and Cartel Conversation (Creamy mix of Tequila and Vodka) all drinks costing Rs. 325 each. 

First thing which we saw in the Menu card was Chocolate Chicken Mole Taquitos which was brilliant, chicken pasted with chocolate sauce and served hot. Very tasty and melt in your mouth feeling. 

We went for Fiesta Nachos which gave you lots of sauce and 3 types of Nachos which were so different from what tasted, friend ordered just another Nachos plate with another plate of sauce. 

We ordered Sauteed Veg Burritos and Chicken Fajitas, which was devoured with glee and with special request chef made the Burritos extra spicy. 

The top of the list was the dessert which was recommended called as Tres Leches which was super amazing and we packed one for home. 

Total damage: Rs. 3500

Overall experience, pretty good. I suggest make a reservation and go during weekends which would generally be full. 

Address: Pinnacle House, Junction of P. D. Hinduja Road and 15th Road, Bandra (W), Linking Road, Bandra West, Mumbai

Phone: 67094455

Kellogs Honey Curd Kiwi - Confusing Mix [Recipe]

Well my mom is who loves to cook and I love to eat whatever she puts in the plate except Karela.

This is one super simple stomach filling (i think healthy) breakfast or whatever time you feel like eating Confusing Mix

Ingredients:

1. Kellogs Corn Flakes
2. Olive Oil
3. Dry Fruits
4. Honey
5. Kiwi 
6. Banana
7. Curd

How To Make:

1. Cook Kellogs in 1 table spoon Olive Oil for 4 minutes in low flame
2. Add in 2 table spoons of Honey and keep on stirring for 2 -3 minutes in low flame
3. Put in dry fruits to the mix and keep on cooking for another 2 minutes. You will find a sweet and crunchy feel to the Corn Flakes
4. Take curd and beat it.
5. Cut the Kiwi and Banana in small pieces
6. Take a bowl put Corn Flakes mix in the bottom, put curd over it, add fruits over the curd, then curd over the fruits and top it with corn flakes again
7. Then what eat it...

Red Zen - Courtyard by Marriot

This was my 3rd Food Blogger meet and now looking at everyone who create super food at home, I think I should move on from cutting onions, mashing potatoes, to adding just that one thing to make food taste good to a full meal.

Rushina with Torres

Rushina of A Perfect Bite again chose a beautiful location and this time Marriot management did turn out with all their smile (and it was not fake). We met up with Big Boss of the Courtyard by Marriot and many many more who were happy to help you with your questions.

I had an amazing chat with the chef about what is the craziest thing they have cooked or eaten. The names which they said was amazing Crocodile Tail, Crows, Piegons, Grouse, Turkey (when it was not easily available in India), Ostrich, Snakes list just went on and on. I was in total awe of them. Also came to know why breads were soggy with the canapies they served and the history of it. Which is generally bread soaks up the moisture from the food and in past people had to eat on the filling. I tasted the best Zuchini, Pineapple and Cream Cheese pairing, which topped the other 3.

Then we were taken upstairs to the swimming pool where wine master Mr. Reimi gave a good fun talk of the wine and people in my table were enjoying their time. We had difficulty in choosing which was the better wine but later according to Indian Pallete the White Wine from Chardonny wins hands down in our table of four.
All the wines which we tasted were:

It was a Red setting next to the Pool

1) KUMALA (2008) (Western Cape Pinotage Shiraz) (South Africa)
A medium bodied wine with coffee, black pepper, off key tastes, hints of black fruit (wild berries)

2) KUMALA (2008) (Western Cape Chardonnay Semillion) (South Africa)
A crisp fruity wine with sweet and spicy vanilla, melon & pear flavours.

3) LAROCHE(2009) (De La Chevalière Chardonnay) (France)
A Lifted wine with aromas of Grapefruit & White Peach.

4) LAROCHE(2009) (De La Chevalière Cabernet Sauvignon) (France)
A medium bodied wine with a bouquet of red fruit with strawberry and jam.

Something to go with the wine

Cheese and Crackers (which i love to call biscuits)

Torres giving out info and people enjoying the Wine

Later, we went back to Red Zen and we were greeted with Appetizers:

Chicken Satay

Papaya salad/ Som tam (v) - It looked so good to the eye but for people who generally do not enjoy spicy food it was one which could be avoided but one had to taste it to know what awesome thing it was.
Mini spring roll (v) - Well it was Spring Rolls and Mini
Mini chicken satay - Soft and tasty perfect with a smooth drink.

Next to the Kitchen

Papaya Salad and Praws

Thai black pepper prawn  - One of the best prawns I had, everyone thought it was the Oil which gave the amazing flavor but it was the butter which the prawns were polished made them so yummy.

Man who cooked it for us

Then the main course was about to start and the smiling chef Praiwan said keep some space in your stomach as food is going to be great.


Soup: TOM KHA GAI
Thai coconut soup with chicken favored with galangal

The Red Zen Blogger Menu Card

MAIN COURSE
GOONG PHAD PONG KRA-REE
Wok fried prawn with Thai yellow curry

PLA SAAM ROD
Crisp fried fish fillet with three flavored sauce

GAI PHAD KHIENG SOD
Wok fried chicken with ginger

GAENG KIEW WAN PAK
Thai Green curry vegetable

PHAD THAI PAK
Thai style fried rice noodle with vegetable and roasted peanut

STEAMED JASMINE RICE

This was the menu but I guess with all the talking with each other everyone just enjoyed their time and no pressure on how the food tasted was it bad or good, random talks was the order of the evening.

Nikhil Giving out Moutain Jam to everyone

Thank you Marriot for great time and Rushina for organising the event. Also Nikhil for giving us the Mountain Jam.

Home Made Pizza

Ingredients:

Whole Wheat Pizza base (Available at all leading bakeries/Malls)

Mozzarella Cheese (If you don't have this, Parmesan cheese will also do, avoid cheese spread/cheese slices)

Butter

Oregano

Chilly flakes

Green/black Olives (Optional)

For Sauce:

3 medium size onions 

5 medium size tomatoes

2 Tbsp Ginger Garlic Paste

1 Tbspn Olive Oil

salt to taste

Chives

Parsley

Freshly Ground Black pepper

How to make the sauce:

1. Make a paste of the onions by first boiling them in water for 5 minutes and then grinding them. Also, grind tomatoes to make a paste.
2. Heat a sauce-pan, add one table spoon olive oil. Pour the onion paste, roast till it turns golden brown, add the ginger garlic paste and roast for 2 minutes. Add the salt and the other herbs. Roast for another 2 minutes.
3. Add the tomato paste. Roast till the oil separates (this means the tomatoes are cooked). Add 1/2 cup water and boil to reach a saucy consistency.

Vegetarian Topping (Choose at least 3):

1. Chopped Capsicum
2. Boiled Sweet Corn Kernels
3. Chopped Mushroom (Marinate in sauce for 15 minutes)
4. Baby Corn (Sauted in olive oil)
5. Broccolli (Blanched - Boil water in a vessel, turn off the heat, add chopped broccoli, cover with a lid. Remove from water after 5 minutes)
6. Paneer (Marinated in the sauce and sauted in olive oil)
7. Tofu (Marinated in the sauce and sauted in olive oil)

Non Vegetarian Topping (Choose all for an extravaganza):

Boneless Chicken (marinated in olive oil salt and pepper for 15 minutes and cooked in a pan)

Boneless Tandoori chicken (Marinate in curd and tandoori masala for 15 minutes and then cook on a pan)

Salami (can be used as it is)

Sausages (Stir fry on a pan)

Putting the pizza together:

1. Put butter on the pizza base.
2. Smear a thick layer of sauce over it.
3. spread any or all of the chosen topping above. (One of my favorites is capsicum, corn and chicken)
4. Add cut olives
5. Grate cheese over the pizza
6. garnish with little salt and Oregano.
7. Heat a pan, coat it with oil. Keep the pizza in it. Cover with the thick lid. Cook on low heat for 7-10 minutes. (You can use your microwave on grill mode for this - though I personally like the pan cooked pizzas)
8. Remove from heat.
9. Serve - garnish with chilly flakes and some more oregano.

Njoy!!!!

San Churro - Chocolate Fantasy..maybe

Image via WikipediaLocated bang opposite Red Box this place is known to be very very chocolaty and after enjoying last day of Kala Ghoda we pushed towards San Churro just for Chocolate as we were not hungry.

As you enter there it feels like a small place with big chocolate counter and few seats which was already taken but later we came to know that a stair leads up to a big space where seats are placed far enough from each other.

We had ordered for famous Churro mini where we get hot Churros with one sauce of our choice (White, milk or dark), 7 layered Chocolate Pastry and Paneer sandwich as my friend suddenly got hungry. You can place the order at the counter or go up have a seat and give the order to the waiter.

The churros came in and the pastry too, as it was our first experience of what churro is, it was pretty good except I wanted the chocolate to be hot too. So we finished off the Churros and the cake with 7 layer was quite heavy for one person and luckily we were four still it was too much. Sandwich was pretty OK.

Total cost was Rs. 400 which was OK for a one time visit, we still have to enjoy the hot chocolate and also few other things. The menu was not that extensive, that is what my friends felt.

Sula Wine Festival - Amazing Marketing Product

And this year after last minute decision finally decided to go for Sula Fest which is a verrry big event for every mumbaite after Goa new year party.

Generally happening 1st weekend of February Sula Vineyard owners decide to throw open the gates and throw a huge party for 1 full day under burning sun and then later almost chilled night.

When I entered the gates showing the passes, saw hot chics, some wannabe, chics in salwar and I go wow this is going to be good.then the sun hits me which would have being good 35 degrees around 1 pm, I go searching for the wine bar which was at 2 places in the open air. There was everything which Sula Vineyard produce, when I ask for one they put out a plastic glass and pour the wine in it. I mean some of the wine creators must have turned in their graves looking at people enjoying wine in plastic glasses but I became part of the crowd and I was here to drink wine, also what I conclude here is that Sula does touch is year end sales figure during the festival. The wine was served at Rs. 100 to Rs. 150 per half a plastic glass.

There was food which were good Pav Bhaji, Kheema Pav, Burgers, Pastas (which were on fire for most of the day), Chinese, Indian, Shwarma and Amore Gelatos all priced from Rs. 100 to Rs. 200 which again I think it is OK.

They had grape stomping which they charged Rs. 450 per person and you had to stand under the sun and just stomp the grapes, I mean what fun! duh!

Finally some good soul decided we sit in an enclosed area where we can sit and talk and not be afraid to get burned by the sun. And then we are at the wine tasting lounge which serves you wine and dishes which compliment it. We had Sula Brut a sparling wine and Rose Blush Zinfandal (i hope i spelled it right) where plastic glass was provided.

They had a chocolate and wine tasting for Rs. 75 where one gets 2 glasses (small quantity) of wine with Cadbury Bournville which was melting away. Yes the experience was good but it did not achieve anything what Sula/Cadbury wanted the customer to say as the person behind the counter did not know the significance of drinking wine with chocolate. Ohh here we also found that people have just come to drink and do not know how to pronounce wine Chenin Blanc was pronounced as Sanin....Sanin what the fuck is Sanin.

Ohh yes, there were flea market where people bought hats, wigs, shirts, etc etc

Then, Pentagram gave it super energy performance and Midival Punditz gave super performance, by 10:30 pm people started to leave to avoid traffic and we did avoid traffic.

It was an good experience but I found it to be a bit too much where they are not promoting the wine here.

Cheelizza - Cheelisious

Located near Red Box on Link Road Andheri this small joint packs a punch in serving you some kickass sandwiches.

Friday is my lunch outside with colleagues and this place is one of them which I had to go to but first we decided going to Venkys Express and then decided on Cheelizza. This is a small place which can sit mostly 25 people inside and outside and serves on Veg stuff.

There are lots of options such Freshwich which is just plain sandwich, Just Grill our own Mumbai Grill sandwich but with twist, Toastatos the typical toast sandwich which we get on road and Munchers these are the small bites kinda thing, also they have dessert sandwiches like toasted hot lave, banana crush etc and you are garlic bread fan they too have that.

As it was our first visit we had Cheeli Milli and Yummy Corny both were well toasted in Brown bread and very satisfying to the palate. They also have icers, colas and blast and we had the Choco Cafe Latte which was amazing and refreshing.

I guess, if they promote it well Subway will be well forgotten.

They have locations at Andheri West Link Road, Borivali West Kora Kendra, Shivaji Park, Lamington Road, Thakur Complex Kandivali East, and Ghatokopar Tilak Road.

Or you can dial on their hotline 42225222 they give you home delivery

China1 - mmm OK!!!

Located just next to Grillopolis, I think they share the same wall, is a new Chinese place called China1 which opened up recently ie in Jan 2011 and lot were written on the billboard and banners on the Link Road. It was republic day and was meeting up with a friend who loves Chinese not the Indian Chinese though, well after reading all the billboards I said why not try this.

First of all they have a big waiting area outside which can hold a mini party of 15 people and inside it is all white and black. The ceiling is huge and place is well spread out. So it has a good feel, but I still did not understand why were they playing Titanic OST. If they say that it kinda brings you near China we should be hearing Chinese flute and other Chinese music. Well just my thought.

In afternoon they have buffet and in the evening it is a la carte. We were escorted to our seats and were asked what would we prefer for drinks which was Iced Tea and Juice.

We were first served some hot steamed veg dumplings and then chicken dumplings, this was the first time I saw through the dumpling skin they were super thin and we said "mmmm...not a bad start" then came another super starter (forgot the name) it was again dumpling skin with minced chicken cooked in soya sauce. It was the really really tasty.

Then we had to get up and get some main course, they had separated the veg and non-veg section and I actually did not see veg section at all. Non - veg had 5 starters Chicken, Fish, Prawns, lobster and Crab out of which Lobster in black bean sauce was great and fish was amazing other were just OK fair.

Then for main course was Lamb in black sauce and shredded chicken with the regular fare of rice and noodles. Everything was basic nothing to talk about.

Deserts was a big let down nothing was right.......not the best blueberry cheese cake, tiramisu was OK, souffle was just fine.

The overall cost for 2 was Rs. 1200 which is pretty OK in what they serve, Mainland China will serve more and maybe better at same cost.

Crispy Roti - Recipe

A lot of times when you might have made some extra roti which you think are wasted, do not worry nothing will go waste here, coming directly from my mummy and her mummy kitchen is the thing which is known as Crispy Roti.

It was made again today

Well it is very simple, make some extra roti and do not eat them. Next day morning you maybe late for work or too bored to make breakfast and you remember about the roti left from last night. No no do not take out the achar aka pickles. Take out a deep frying pan and pour in oil, cut the roti in 4 pieces like a triangle and in hot oil fry the rotis for some time, till they become dark brown, remove them and put them over a tissue paper. And just sprinkle some salt over it.

And now you can eat them or take them to office to show off to your colleague. Try it with garlic chutney taste is awesome.

Foodie Blogger Meet 2011 - Four Seasons and Olive

This was the first Foodie Blogger Meet of 2011 organised by Rushina (http://a-perfect-bite.blogspot.com/) with help of UB Group who helped us in giving answers about Wine and other interesting facts. It was organised in Olive at Turf Club and it truly was a fun and interesting setting as so many of them were there who knew how to cook and that too very well while I on the other side a mini disaster when in Kitchen. 

We were told to reach at 8 pm but I reached around 8:30 PM and as previous blogger meet at Indian Harvest I was almost the last one to reach. Settled down with fellow bloggers and then we were first given a menu which had a four course Salad, Starters, Main Course and Dessert (tea and coffee at the end but who is interested in that when one has wine)

Salad: We had 2 options Smoked Salmon Salad and Wine Cured Grape and Goat cheese Salad. I was on a pure non-veg diet so ordered Smoked Salmon which was served with Four Seasons Sauvignon Blanc which was chilled white wine perfect for a soft and creamy kind of food which does not lot of spices. 

Starters: Then we had option of Baked Filo - Wrapped Brie and Char Roasted Prawn again non-veg was my choice which was served with Four Seasons Viognier again a white wine. 

Main Course: There were too many options in Main course Moroccan Vegetable Tagine with Cous Couss or Chicken Shish Touk or Braised Lamb or Roasted Fillet of Beef, I went with Braised lamb which was served with Four Seasons Merlot and Four Seasons Barrique Reserve Cabernet Sauvignon which were red bodied wine good in their own unique way.

Dessert: Here we did not have an option but were given Vanilla Bean Creme Brulee and a Wild Berry again which was served with a cocktail with Four Seasons Blush, Cointreau, Strawberries, and sugar syrup.
. 
The night ended with UB giving us a great bottle of wine and a smile on our face. There were lot of things we learned and few things came to know about a place which I was very interested to go to but not anymore. 

Also thanks to Pranav (http://foodiegeek.blogspot.com/) and Vinda (http://www.lettuce-eat.info/) for remembering the names of the dishes. Also the photos have on this have being taken from their post.