Monthly Archives: July 2017

Kitchen Safari at Vivanta By Taj, Yeshwantpur, Bangalore

Kitchen Safari at Vivanta By Taj, Yeshwantpur, Bangalore

Being an ardent fan of the Food Safari program, the very first time when I got an invite for the “Kitchen Safari” at Vivanta by Taj, Yeshwantpur, Bangalore. I was very excited to see what is going to happen and what all the secret recipes of Taj is getting revealed. It was on last Saturday around 3 p.m, took time to travel for almost 1 hour 30 mins, but the safari was damn good, and informative.

Kitchen Safari – Kitchen Safari at Vivanta by Taj is the brain child of Chef. Agnimitra Sharma (Executive Chef of Vivanta by Taj, Yeshwantpur). Kitchen Safari means the safari through their kitchens, as they had 4 restaurants, we bloggers were allowed to explore all their restaurants kitchen, also they demonstrated few recipes and we all had a chance to try over there. The beautiful and the memorable part over here is my son (6 yrs), made a ravioli following the chef’s instruction was totally cherishable moment for me.

Restaurants and about our Kitchen Safari – Our Kitchen safari was Culinary journery, from the rustic essence of Punjab, to the Mediterrean simplicity of Italy, through their 4 restaurants – Shimmer, Paranda, Azure and Caramel with their Executive chef, Chef Agnimitra Sharma and his team.

Our journey started from SHIMMER, where we were served with Pera allo zafferano grigliata can insalata di mascarpone, it was saffron grilled pear served with mascarpone cheese, candied walnut and honey rosemary dressing.

Next, we led to PARANDA, here starts our kitchen safari – We were served with a welcome drink – Masala Chaas and then started our journey towards their kitchen and bloggers were allowed to prepare the food with the instructions of the chef. There were two dishes prepared at the kitchen – Karare Chatpate Khumb (deep fried mushroom filled with bell pepper, cheese and black pepper) and Murgh Chapli Kebab (crushed black pepper, coriander, cumin and minced chicken escalape – shallow fried). After the preparation, we got to taste the dish prepared by us with few more – Hare pyaz ka bharwan paneer tikka (spring onion stuffed marinated cottage cheese, cooked in tandoor), Lahsooni Jheenga (garlic, yogurt, cream marinated tiger prawns cooked in tandoor) and Kesarwali Lassi (Yogurt shakes flavored with sugar and saffron).

Thirdly, we led to AZURE, once we entered the kitchen we found the dough ready for pizza, there Chef revealed us the secrets of making ravioli, tortellini and Pizza, which are awaiting officially launch on August 4th with their new menu, give a try guys. Azure made my day more memorable, that I could cherish all over my lifetime. My son prepared a ravioli at their kitchen, already I knew his passion towards food and this time it was awesome, also he was longing to prepare pizza. Also, here the chef revealed us the secret of spreading the pizza dough, also the pizza, ravioli we made were yum. Later we had to taste the pizza – Pizza Ortaianoa (grilled vegetables, tomato sauce and mozzarella), foccassia bread, double wafer pizza (minced chicken, basil pesto, olive), Gnocchi alla Sorrentina (potato dumpling tossed with tomato, fresh mozzarella and parmesan), Tortellini di pollo (filled with smoked chicken, pest cream, sundried tomatoes and pine nuts).

Last but not least, as this will be everyone’s love – Dessert session at CARAMAL. There were such a beautiful collection of desserts from macaroons, pastries, chocolates to tiramisu, baklava. Had to taste the Éclair with red velvet, white chocolate and definitely the Tiramisu.

On whole Kitchen Safari was a lovely, fantastic, wonderful and an informative safari. Thanks, Vivanta by Taj, Yeshwantpur, Bangalore for this wonderful opportunity and informative session.

 

My views on Relationship – Madraasi Scribbles

My views on Relationship – Madraasi Scribbles

 

Relationship – what a beautiful and lovely word that has too many meanings within it. I would say that the meaning of relationship depends only on the concerned person – how they get to mean it (may be in a wrong manner or a good manner).

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About Relationship – Madraasi Scribbles

At times, I feel irritated why people imagine everything in a wrong or worst way, finally after few incidents I concluded that it’s one and only because of their surroundings and people they come across and most importantly based on their own behavior, because you could relate anyone only with things you see or face. When you are good and true to someone, you could feel only the positivity and not the negativity.

Recently the word relationship after it took its lead on to the social media status – this beautiful word has teared apart too many worst faces of the people. Just like that I keep on asking myself – why the bond between a daughter and father, mother and son, between friends may be of same gender or opposite gender differ – doesn’t come to most of the people’s mind. Instead there comes only the ugliest meaning for relationship, so awkward to hear it very often from few people, who don’t even understand or know what a relationship is.

What I would say about RELATIONSHIP is – You can talk anything from your mind and no secrets. Also, a healthy relationship never brings you down, it only lifts you up and stays with you amidst struggles, does anything to hold the bond.

Be yourself, love yourself, nothing is worthier or best than you, spend a few minutes with yourself in a day and I would say that is the world’s best relationship that can make you strong, confident and let you stretch your wings and fly high in the air.

LIVE AND LET LIVE

Murungai Keerai Adai Recipe / Drumstick Leaves Adai / Lentil Moringa Leaves Dosa

Murungai Keerai Adai Recipe / Drumstick Leaves Adai / Lentil Moringa Leaves Dosa

Adai is one among the common breakfast and dinner among all south Indian families of Tamil Nadu. It was after my marriage, got to eat adai very first time at my neighbor Ranjini Akka’s house when we were in Malaysia. My hubby likes adai a lot, and this made me to prepare adai. Adai is usually made thick, but I like to have it thin and crispy, so I use to prepare both the version as my hubby likes the thicker ones.

Taking this to Fiesta Friday #182 hosted by Angie@thenovicegarderner.

CLICK HERE for more Breakfast recipes.

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Murungai keerai Adai Recipe / Drumstick leaves Adai / Moringa Leaves Dosa

Adai can be prepared using moringa/drumstick leaves or murungai keerai leaves also, just we need to blanch the leaves and add them to the batter and prepare hot hot adai’s and serve it with chutney, sambar and Idli Podi.

Also, adai has too much of health benefits,due to the protein and Iron in it. It an filling breakfast or dinner recipe that can be prepared in minutes.an filling breakfast or dinner recipe that can be prepared in minutes. This is good for pregnant women, mothers and kids. Batter stays fresh for 4 days, when refrigerated without onions. Let me share the recipe…

Do check out my Plain Adai recipe , Adai from Leftover rice, Banana flower Adai recipe / Vazhaipoo Adai recipe, Egg Adai recipe / Mutta Adai.

Ingredients:

  • Raw rice / Pachaarisi – 1 cup
  • Black gram / Ulundam paruppu / Urad dal – ¼ cup
  • Split pigeon peas / Tuvaram paruppu / Toor dal – ¼ cup
  • Split yellow lentils / Pasiparuppu / moong dal – ¼ cup
  • Split chick peas / Kadala paruppu / Channa dal – ¼ cup
  • Drumstick leaves / Murungai keerai / Moringa Leaves – 1 cup (tightly packed)
  • Turmeric powder – ½ tsp
  • Fennel seeds / Perunjeeragam / Sombu – 1 tsp
  • Red chillies – 3 nos
  • Ginger – 1 “inch stick
  • Garlic – 3 cloves
  • Salt to taste
  • Oil – 4 tbsp

Making of Murungai Keerai Adai / Moringa Leaves Dosa / Drumstick leaves Adai –

Preparation:

  • Soak the rice and lentils all together in water for 4 to 5 hrs.
  • Drain the water, transfer the rice and lentils to mixer and add fennel seeds, red chillies, ginger and garlic.
  • Grind them to a smooth or coarse paste by adding water and transfer it to a bowl.
  • Meanwhile separate the moringa/drumstick leaves from the stalk, wash it and boil it for few mins or until the leaves turn dark green in colour.
  • Drain the water and transfer the leaves to the batter, add salt and mix it well.
  • Heat a tawa or griddle, pour a spoonful of batter at the center of the tawa and gently spread it in a circular motion.
  • Drizzle little oil along the sides of the adai, wait until it gets cooked, flip the side and cook on both sides for few mins or until it turns golden brown in color.
  • Remove it from fire and transfer it to a plate.

Serve hot with Sambar, Chutney or Idli Chilli powder