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...

Bandra Wine Tasting Festival - A newbie post

In this post I will not be telling you what I drank, which one I liked better but what we did mostly.

I am not a wine drinker but I am not biased on what I drink. Wine is said to be the drink for the classes. And when I saw Wine Tasting festival organized by Pune Gourmet Club aka PGC in Bandra Gymkhana, I had set my heart out and the deal given by PGC was awesome taste 20 glasses wines for Rs. 500 only which by a marwadi calculation is a super deal (I know I am being cheap here but month end you need to check your wallet, right?)

We 3 eager people reached the location around 1:45 pm all excited and with a promise to ourselves that we will finish off the coupons, yes all 20 of them. We entered and found ourselves a shady place to sit away from the sun and relax. Opened our bags which was given by PGC which contained Wine Glass by Pause, Booklet by PGC where all about wine and wine making was written, Pen, coupons and menu card of the food stall.

10 minutes after soaking in the whole atmosphere we all naive wine drinkers headed off to the first stall Four Seasons and upon greeting they asked what would we like to have. As naive as we are about not knowing the names, how to pronounce them we just said in simple English "What do you suggest?" Then the lady behind the counter courteous enough told us, "I suggest you white wine" we nod, she added "do you like it sweet or dry?" We had no clue what dry meant we went for sweet. Ohh! yes we did sniff, we did swirl, we did roll the wine in our tongue but did not get exactly what they meant by fruity flavor.

So first few drinks were all white or at times Rose we did sip in slowly, talked, watched, read the booklet. As it was afternoon time we were suggested to have white chilled wine and as a good listener we obeyed them and drank them slowly.

Around 5 pm we had around total of 11 glasses of white wine, rose and red wine. But mostly it was white wine with the sweet tasting one. Well the dry white wine makes your tongue go dry when you swirl the Wine around a bit in your mouth and gulp it down.

The festival also had some interesting food counters Cafe Arabia for Lebanese food which was great. PGC Sea Food barbeque which had fishes and pastas, we tried Chicken Pasta which was just OK. And Chicken Curry South Indian style again average.

We novice people wanted to try cheese as well and after having some horrific cheese forgot the name (do not want to remember about it at all) we decided we are happy with our Amul Cheese.

There was a live food counter made by a famous Chef of a famous hotel, he made Ravioli and Risotto, If I had ordered them, I would have promptly sent them away. One of the worst I have ever tasted and an Italian female duly agreed with me.

Around 7:30 PM when I had another appointment to keep had to rush off after around 16 glasses and we did not finish our promise.



Heard it on a TV Channel "Wine Making and drinking is a serious business and beer making is a fun business" which I understood when I was at the tasting festival, guys behind the counter in smart white, very serious looking, jazz playing and everyone sitting in their own table talking in a low voice.

Goan Food - The name says it all

Hidden away on the right hand side in the lane which has Uncle's Kitchen and Prems in Orlem, Malad West, name of the place is Goan Food...yes yes Goan Food.

It has place for only 6 people to sit and that too sit in one line and eat, seriously but who cares about the ambiance when the food is good, straight from the goan kitchen. We reached around 10 pm where it was empty but we noticed that it does have lots of home delivery orders.

The menu is not that big, it has burgers, Frankie and other stuff but the main things are chicken cafreal, chicken xacuti, Pork Sausages, pork sorpotel and so forth and so on. We ordered 3 gravies which were Cafreal, Pork Sorpotel and Chicken Xacuti where quantity was decent enough for Rs. 80 each.

It was suggested that their Chicken Steak burger and Beef Steak Burger is awesome, well it was not awesome but the sauce left a very good after taste behind.

The food is not oily neither too spicy it is just right. You can also order by the kilo. Sorry guys don't have the phone number but if you stay near Malad and love non-veg try this place out or else just come over and take home delivery.

10 Barbecuing Commandments

Image via Wikipedia

BE ORGANIZED:


Have everything you need for grilling -- the food, marinade, basting sauce, seasonings, and equipment -- on hand and at grill side before you start grilling.


GAUGE YOUR FUEL:

There's nothing worse than running out of charcoal or gas in the middle of grilling. When using charcoal, light enough to form a bed of glowing coals 3 inches larger on all sides than the surface area of the food you're planning to cook. (A 22 1/2-inch grill needs one chimney's worth of coals.) When cooking on a gas grill, make sure the tank is at least one-third full.


PREHEAT THE GRILL TO THE RIGHT TEMPERATURE:

Remember: Grilling is a high-heat cooking method. In order to achieve the seared crust, charcoal flavor, and handsome grill marks associated with masterpiece grillmanship, you must cook over a high heat. How high? At least 500°F. Although I detail this elsewhere, it is worth repeating: When using charcoal, let it burn until it is covered with a thin coat of gray ash. Hold your hand about 6 inches above the grate. After 3 seconds, the force of the heat should force you to snatch your hand away. When using a gas grill, preheat to high (at least 500°F); this takes 10 to 15 minutes. When indirect grilling, preheat the grill to 350°F.


KEEP IT CLEAN:

There's nothing less appetizing than grilling on dirty old burnt bits of food stuck to the grate. Besides, the food will stick to a dirty grate. Clean the grate twice: once after you've preheated the grill and again when you've finished cooking. The first cleaning will remove any bits of food you may have missed after your last grilling session. Use the edge of a metal spatula to scrape off large bits of food, a stiff wire brush to finish scrubbing the grate.


KEEP IT LUBRICATED:

Oil the grate just before placing the food on top, if necessary (some foods don't require that the grates be oiled). Spray it with oil (away from the flames), use a folded paper towel soaked in oil, or rub it with a piece of fatty bacon, beef fat, or chicken skin.


TURN, DON'T STAB:

The proper way to turn meat on a grill is with tongs or a spatula. Never stab the meat with a carving fork -- unless you want to drain the flavor-rich juices onto the coals.


KNOW WHEN TO BASTE:

Oil-and-vinegar-, citrus-, and yogurt-based bastes and marinades can be brushed on the meat throughout the cooking time. (If you baste with a marinade that you used for raw meat or seafood, do not apply it during the last 3 minutes of cooking.) When using a sugar-based barbecue sauce, apply it toward the end of the cooking time. The sugar in these sauces burns easily and should not be exposed to prolonged heat.

KEEP IT COVERED:

When cooking larger cuts of meat and poultry, such as a whole chicken, leg of lamb, or prime rib, use the indirect method of grilling or barbecuing. Keep the grill tightly covered and resist the temptation to peek. Every time you lift the lid, you add 5 to 10 minutes to the cooking time.

GIVE IT A REST:

Beef, steak, chicken -- almost anything you grill-will taste better if you let it stand on the cutting board for a few minutes before serving. This allows the meat juices, which have been driven to the center of a roast or steak by the searing heat, to return to the surface. The result is a juicier, tastier piece of meat.


NEVER DESERT YOUR POST:

Grilling is an easy cooking method, but it demands constant attention. Once you put something on the grill (especially when using the direct method), stay with it until it's cooked. This is not the time to answer the phone, make the salad dressing, or mix up a batch of your famous mojitos. Above all, have fun. Remember that grilling isn't brain surgery. And that's the gospel!


Excerpted from 'The Barbecue Bible'