Tag Archives: dinner

Oct2

Food Review – The Kabab Studio, Bangalore

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Got an invite for “The Kabab Studio” – Gold finch for their Punjabi Food festival. This was my second time after a year, they have outdoor dining area, where it would be more scenic with fresh area, but due to rains on the day, I couldn’t enjoy that area.

Food Review – The Kabab Studio, GoldFinch, Bangalore

The restaurant was very spacious, they had 4 to 5 live counters, for the Tawa parathas, Keema roll, Tawa Chicken, Chat counter and Dessert counter. This festival was executed under the Chef Dayal Singh, Master Chef of The Kabab Studio.

Food Review – The Kabab Studio, GoldFinch, Bangalore
Food Review – The Kabab Studio, GoldFinch, Bangalore
Food Review – The Kabab Studio, GoldFinch, Bangalore

Being a non-vegetarian, I gave tried out all the non-vegetarian dishes, each and every dish was perfect to the texture and taste. I loved the welcome drink – Lassi, it was perfectly prepared with the right texture, taste and aroma. Let me share my experience over the food I had there,
The Kabab Studio - Goldfinch Hotel Menu, Reviews, Photos, Location and Info - Zomato

  • Starters:
    • Amristari Fish Fry
    • Sofiyana Chooza
    • Badami Murgh Tikka
    • Mutton Lucknowi Kabab
    • Tandoori Prawn
  • Salads:
    • Chicken Caesar
    • Chicken Chaat
    • Fruit Chat
    • Bittergourd Salad
  • Soups:
    • Paya Shorba
Food Review – The Kabab Studio, GoldFinch, Bangalore
Food Review – The Kabab Studio, GoldFinch, Bangalore
Food Review – The Kabab Studio, GoldFinch, Bangalore
Food Review – The Kabab Studio, GoldFinch, Bangalore
Food Review – The Kabab Studio, GoldFinch, Bangalore
Food Review – The Kabab Studio, GoldFinch, Bangalore
Food Review – The Kabab Studio, GoldFinch, Bangalore
  • Main Course: Main course have same special place with me, as I liked all the gravies and the lamb was completely cooked to the perfection. Also, all the gravies are mildly spiced, which was more comfortable to have for kids even. Parathas were made in a live counter, it was too soft to have.
    • Parathas – Missi roti, Makki Ki roti
    • Gravies – Punjabi Gosht Masala, Makhni Murgh, Jalpuri Fish curry, Tomato Prawn Curry. Also, I had Sarson Ka Saag along with Missi Roti.
    • Briyani – Punjabi Gosht Briyani and Vegetable Raita
  • Desserts:
    • Strawberry Kheer
    • Jalebi with Rabdi
    • Apricot Mousse (sugar-free)
    • Litchi Ki Tehri
    • Orange Cheese cake

 A must to try place in Bangalore.

Jan15

Sweet Potato Paratha with VIDEO

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Sweet Potato Paratha is one such delicious recipe, which made in minutes and also good for lunch box. As they have a sweet taste, it would be liked by most of the kids. I could remember very well during winters; sweet potatoes are available all over the local markets. During Pongal, my mom use to get these sweet potatoes, cook them, peel the skin and we have it as such. It would be yum, but nowadays when I served it the same way my mom served it me, my kids do not want to have it.  

For more Breakfast / Dinner recipes, CLICK HERE.

Health Benefits of Sweet Potato – Sweet Potato is one of the high calorie food with no saturated FATS or CHOLESTEROL and rich in dietary fiber, vitamins and minerals. The Vitamin B6 in them, helps keep the walls of arteries and blood vessels flexible and healthy which allows blood flow freely. It helps in the treatment of anemia and several premenstrual symptoms in women.

Taking this to Fiesta Friday #156 hosted by Angie@thenovicegardener.

Usually I don’t miss to use the seasonal produce, so thought of creating a recipe with sweet potatoes and this resulted in my sweet potato paratha where I served it with Tomato dip and Mushroom potato curry. Let me share the recipe…

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Sweet Potato Paratha

Ingredients:

  • Sweet potato paratha – 2 nos (medium sized)
  • Wheat flour – 2 cups
  • Green chillies – 2 nos
  • Cumin powder – 1 tsp
  • Salt to taste
  • Oil – 4 tbsp

Making of Sweet Potato Paratha:

Preparation:

  • Roughly chop the sweet potatoes to medium size and pressure-cook them for 2 whistles (up to mashing consistency).
  • Finely chop the green chillies and keep it aside.
  • Take the wheat flour in a wide mouth bowl, make a well in the center, pour ½ cup of water, and knead the flour to a dough.
  • Pour water little by little and knead the flour to dough.
  • Finally pour a 1 tbsp of oil and knead the dough for 15 mins.
  • Cover it with a damp cloth and let it rest for 15 to 20 mins.
  • Meanwhile, remove the lid from the pressure-cooker when the pressure subsides.
  • Drain the water, peel the skin and transfer the sweet potatoes to a wide mouth bowl.
  • Add the cumin powder, salt and green chillies, mash them to a paste.
  • Divide the dough to a medium size ball, dust the surface and flatten the rolled balls.
  • Place a small portion of the mashed sweet potato and again roll the dough to a ball.
  • Dust the surface with flour and gently flatten the rolled-out dough.
  • Heat a tawa, rub the tawa with oil, place the flatten dough, drizzle oil along the sides of the paratha.
  • Cook in medium flame by swapping both sides, until they turn golden brown in color.

Serve hot with Tomato Dip and any gravy or curry. I have served it with Mushroom Potato curry.

 

 

Dec21

Rajma Paratha / Red Kidney Beans Paratha

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Paratha is one of my favorite, not only me but also my family likes to have paratha atleast once in a week. My daughter love to get it for her lunch box, not only mine but I have seen most of the kids throwing out the beans from the gravy. Rajma Paratha is a healthy, easy and a perfect lunch box dish. Thought of using Rajma in the better way, which should be liked and not thrown out by them and this resulted in my RAJMA PARATHA.

CLICK HERE for more Paratha Recipes.

Rajma Paratha / Red Kidney Bean Paratha with Lamb Bones curry
Rajma Paratha / Red Kidney Bean Paratha

Rajma Paratha goes out well with any dips or any curry. I have served it with Mayonnaise and Lamb Bones Curry. Let me share the recipe…

Ingredients:

  • Boiled Rajma (Red Kidney Beans) – 1 cup
  • Wheat flour / Atta – 1 ½ cups
  • Green chilli – 2 nos (optional)
  • Cumin seeds (crushed) – ¼ tsp (optional)
  • Salt to taste
  • Oil – 4 tbsp


Divide to small portions
Dust it with wheat flour
Flattened dough
Getting cooked on both sides
Wheat flour, ground rajma / red kidney bean and salt
Crumble all these together
Kneaded together
Rajma Paratha / Red Kidney Bean Paratha
Rajma Paratha / Red Kidney Bean Paratha with Lamb Bones curry

Preparation:

  • Mash the rajma well or grind the rajma to a coarse paste.
  • Finely chop the green chillies and crush the cumin seeds.
  • Take wheat flour / atta, salt in a wide mouth bowl, add the rajma paste followed by green chillies and cumin seeds.
  • Crumble it well with your hands, pour water little by little and knead the dough.
  • Divide the dough to small portion, roll it to a ball.
  • Flatten the balls to a thin circle by dusting it with wheat flour/atta.
  • Heat a tawa, rub it with oil, gently add the flatten dough, drizzle oil along the sides of the paratha and cook for a min.
  • Swap the sides and cook until the paratha is done.

Serve hot with any Curry (curry should be watery) and a dip.