Foodie blog roll

Saturday, December 31, 2011

Tomato Kurma-Happy 2012


 This post is special because its the end of the year post. Here's to new beginnings, I will be relocating to Singapore, I hope things work out well for me. I'm surprised I'm saying this but I'm going to miss Chennai terribly. Here's wishing all my readers and friends a happy and prosperous 2012. A big thank you to all Chennai bloggers, you guys are amazing. This side dish has always perked up my breakfast. It tastes amazing with idly and dosa. Check out the recipe.

Ingredients

Onions-4
Tomatoes-6( big)
Ginger-Half an inch
Garlic-10 pods
Fennel seeds-1 tsp
Cinnamon-3 sticks
Cloves-4
Coconut-3/4 cup (big coconut)
Chili powder-3/4 tsp
Dhania powder-11/2 tsp
Turmeric-1/4 spoon
Jeera-1 tsp
Bay leaf-1 
Curry leaves-a sprig
Coriander leaves-a handful
Oil-1 1/2 tsp
Salt to taste

Method- Take oil in a pan. Fry the cinnamon and clove, add onions and tomatoes garlic,ginger and curry leaves. Add in the powders too(chili,turmeric and dhania). Let this cool. Take coconut and grind fennel seeds along with it. Add the fried ingredients to this. You can also add coriander and curry leaves to this mixture. Make a nice paste. Now add jeera and bay leaf to the remaining oil in the pan. Add the ground ingredients.Add required salt.Allow this mixture to boil well till this mixture reaches a thick consistency .Garnish with coriander leaves. Have a super breakfast.Happy New Year once again. 

Wednesday, December 28, 2011

The Crown- A review

                                A four tiered chandelier. A show stopper at the CROWN

Level 20 it was this time, with fine dining under the dome! I have been to the CROWN  by Residency Towers on many occasions but I do not have a distinct food memory of the place. So I was eagerly looking  forward to check out the food this time. The setting was luxe and regal,  the architecture with  its high ceiling and columns reminded me of a basilica. Truly this chamber befits a king, and is aptly named the CROWN.


                                        The place was totally decked up for Christmas


    This is the view of the pool from the deck. Head there for alfresco dining and to get a scenic view of the city.


           The tables that were reserved for the CFG gang                                        


                                                            Shirley Temple

We were served Shirley Temple a mocktail at the onset of the meal . It was a blend of soda, lemon juice and grenadine syrup, this explains the red color of the drink. It was a perfect aperitif for me and it did stimulate my appetite.

Paneer Tikka,Mewa Mutter Seekh and Chutney Firdausi Aloo

For starters we were served Ramgari Paneer Tikka, Mewa Mutter Seekh,Chutney Firdausi Aloo and Chouki Tikki. For me the smooth operator was the paneer tikka. Initially when the paneer was served it was a little hard when sliced, but when the chef heard about it he ensured the second round was perfect. The paneer was soft and succulent with a nice smoky flavour. This is truly a delight for paneer lovers. 



Dips and Pickles that were served to go  with the starters and papad. 


                                  The Chouki Tikki- Another starter

For the main course we were served the parathas ,nans side dishes and pulao. I simply loved the aloo parathas with a sprinkling of kalonji or onion seeds on top. They were so soft and I wanted another helping of this . The side dishes that were served was a paneer gravy and handi ki sabji. They did not stand out for me. Dal makhani was fabulous simmered for 24 hours and cooked perfectly with butter. I did spoon myself some pulao, maybe I should have tried more of it. This did not make a dent for me too.


             The main course with lovely soft parathas,paneer labaddar and handi ki sabji

                 Dal Makhani and Vegetable Pulao


                                           Chef Gopal's stress relieving drink

This is the drink that Chef Gopal fixes for himself when he feels stressed out. He did not tell us the name of the drink or the ingredients. I guess it had basil, ginger and blue curacao syrup. I liked the taste it was mild and the whole concoction was balanced out.

Finally for dessert we had the chocolate mud cake 


The Chef asked me if I wanted the Indian or western selection when it came to desserts. I chose the western option. I liked this dessert and the presentation.


            Chef Gopal Jayaram

We did chat up with Chef Gopal Jayaram. He was telling us that the menu at the CROWN is Indo western with seven sets of menu intermixed everyday. This is exclusive to the dome and is open for dinner. The menu we had that day was from the Indian selection, a three course meal which is unlimited. I think this is a magic formula given the ambience and the quality of ingredients used. The cost of the meal is Rs 679 for veg and 798 for the non-veg option. He says that the response has been good for the new set menu because the menu changes everyday and there is value for money. He also sources the anardana and mugga(cassia) from Amritsar. So head out there eat as much as your heart desires under the dome!   

Thanks to CFG for another lovely meet. I truly cherish your company. Thank you to Chef Gopal for the lovely meal and thank you to Jikku Chandy the PR person for making this happen. For more information check this out

Friday, November 25, 2011

Millet Dosa for Blog Birthday



I started this blog in 2008, and this is the first  time I'm celebrating it. I started cooking only after marriage and I'm no expert in cooking. I have a long way to go. But this journey has been nice, I have met so many people who have gone on to become very good friends. I must thank the blogging community for all the support, I could not have done much with out you guys. I thank all my readers and blog friends who encourage me with their constant comments.  Instead of making something sweet I decided to do something healthy for a change. Do check the recipe.

Ingredients

Millets
Thinai (Italian Millet)-1/4 cup
Samai (Little Millet)-1/4 cup
Varagu (Kodo Millet)-1/4 cup
Ragi (Finger Millet)-1 fistful
Kambu(Pearl Millet)-1 fistful
 
Dals
Bengalgram Dal-1 fistful-(optional)
Green Gram Dal-1/2 cup
Toor Dal-2 fistfuls
Urad Dal-2 fistfuls

Other ingredients
Asafoetida-2 pinched
Red Chillies-3-4
Garlic-4-5pods
Pepper-1 teaspoon
Ginger-Half an inch
Coriander and Curry leaves
Salt to taste

Soak the millets and dals for four to five hours. Grind all ingredients to a smooth consistency and prepare thin dosas. This is an incredibly healthy recipe. Thinai, Samai and Varagu are traditional millets and are a good source of proteins, fibre and calcium. They are also filling and is good for diabetics. Even Barnyard Millet or Kuthiravaali millet can be added to make dosa. Serve with chutney of choice.


Monday, November 21, 2011

Azulia-A review

Azure blue is one of my  favorite colors and reminds me of the cheery bright blue skies. Blue represents tranquility and personally for me it is a color that represents infinity.   Azulia by GRT Grand an authentic Mediterranean restaurant is derived from the word Azure and this color is visible right from their logo and uniforms to their souvenirs. I liked this consistency in their branding efforts. Their menu looks like a coffee table book and it spans ten countries that border the Mediterranean Sea like Lebanon, Turkey, Greece, Morocco, Spain ,Italy, Egypt, Israel, Malta and South of France. Reading the menu is like taking a dip into the Cerulean blue seas of the Mediterranean, a journey by itself. The menu is more of a guide it has 122 pages and is  really humongous and has 150 dishes.  Incidentally Azulia is the  winner of the Miele Guide Award for being the finest restaurants in Asia (2010-11). So lets check out the food encounters that I had on that day.


      Some decor sights from Azulia


                              The Med region explained at Azulia



                     Turkish Magic. The futuristic paper cube filled with rose water  which expands in size when it comes in contact with water and turns into a hand towel.This was the perfect perk me up for my frayed nerves. Did you know that the cutlery comes coated with Titanium and is imported from the Med region. I have never heard of Titanium cutlery before!!



For starters we were served the Hot and Cold Mezze platters.

 
                                                           Kuboos(pita bread)






The Cold Mezze consisted of  Hummus, Tzatziki,Dolmades, Mutabal and Moussaka Marrakech . I liked the Mutabal(smoke roasted egg plant, blended with garlic, tahina, lemon juice & olive oil) and the Moussaka Marrakech ( Fried aubergine, diligently cooked with chick peas, red pepper, garlic, mint & tomato). The Mutabal was redolent with a distinct smoky flavour. The Dolma dish was vine wrapped with onion, rice, raisin,pine nuts and parsley stuffing. The grape leaf had a slightly bitter taste.The Kuboos tasted great with these authentic dips. 

Next the hot Mezze platter arrived on our table. 

                                                               Bourak Bel Jibneh(Cigarillos)


                                                                             Falafel


                                                                    Kebbe Laktine    
 

                                                 Fatayer 
        (Spinach mixed with pomegranate,sumac and onion)

I have tasted the ubiquitous Falafel many times so the novelty factor for me were the Cigarillos. This was so yummy and light filled with three types of cheese Halloumi,Feta,and Gruyere Cheese infused with onion and dry herbs. This tasted incredibly good. The other starter that I liked was the Kebbe Laktine. This was fried broken wheat mixed with yellow pumpkin and stuffed with wall nuts, coriander and a touch of spices. The sweet and spice were perfectly balanced in this dish.There was also my favourite pizza laid out on the table called the Manakish. This was a thin crust pizza flavoured with Zaatar ( a spice mix of oregano and thyme,sesame seeds sumac,olive oil). The pizza was tangy coming from the sumac. This flavour had to grow on me.        


To refresh our palates we were served the passion fruit sorbet. Really loved this sorbet minus the seeds that came with it.

Finally we moved on to the main course. I picked the Risotto Tortufo fungi. This was a mixture of Arborio rice, Porcini mushrooms, truffle oil and Parmesan sauce. The texture of Risotto is supposed to be wavy and slightly al dente. Chef Ethem had this bang on. He even urged me to eat while it was hot. This was really a decadent main course for me. They also have a good selection of wines. We were served Four Seasons Merlot from Baramati which was medium bodied and with soft Tanins.



                   Chocolate Volcano cake, Orange Cheese cake, Baklava
 
Moving on to desserts I liked Baklava the best, it was moist and sweet with flavours of rose water coming through. We could even taste ghee in between the phyllo sheets!!



Cute Moroccan lamps and an electric pepper grinder that can double up as a torch!!

                                
                                 Chef Ethem and the guide book

Chef Ethem Aydemir hails from Turkey, he started cooking when he was fourteen and has worked in the big league hotel brands. Take a look at the impressive line up.   
    • Sheraton Hotel Batumi / Georgia
    • Radisson SAS Hotel/Tashkent/Uzbekistan/
    • Unilever Food Salutions /Istanbul/Turkey
    • Crowne Plaza Hotel/Jeddah/K.S.A
    • Conrad International Istanbul/Turkey
    • Hilton Parksa Istanbul /Turkey
    • Pera Palas Hotel/Istanbul/Turkey 
    He took us on a tour of the kitchen and explained to us the use of spices in the kitchen we got to see Celery Salt,Vinegar,Balsamic Vinegar,Broken Wheat, Paprika,Sumac, Zaatar and Yeni bahar.

    We got an apron and  (Nazar Boncugu) a Turkish Evil Eye Amulet as a souvenir. That was such a nice gesture thank you to the staff for being so thoughtful. Check out the pretty lady with a authentic Moroccan dress.
           
    On the whole it was a lovely experience and I liked the ambience. I was really impressed with the service levels and the staff really knew the food that was being served. So if your in a Lapiz Lazuli kinda of a mood do check out Azulia. 



            Lapiz Lazuli mood at Azulia



    Once again many thanks to Azulia, Chef Ethem ,Marc Derock  the PR person and Chennai Food Guide for this lovely opportunity. CFG is a young and dynamic group where one gets to learn so much about food in a fun environment.

    Friday, November 4, 2011

    A house warming picture post

    After Diwali I got busy with the house warming preparation and finally the D day arrived. We organized for a Ganapathi Homam on the 31st of October. On the whole the function took place smoothly with out any glitches. 
    Take a look at some of the pictures.


    We received this beautiful lamp as a gift for the house warming. Check out the cool  flower arrangement around the lamp.


    She was the presiding deity of the day



    The deity adorned with flowers





    Yummy breakfast that was served with hot filter coffee




    During the homam Appam, Ashta dravyam and cooked rice were offered as an oblation


           Ashta Dravyam



              Ghee  Appam


                                               Havis- Cooked rice for homam


    This was the lunch spread


    The Kalash that I carried into the house.



    Paruppu Thengai- These cones were filled with manoharam and tasted so good. 


    Waiting to be distributed to the guests.

                                  Preparations for the Havan

                                  Snapshot of the building

    It was a pleasant day with good memories and we had to rush off to attend another engagement party on the same day.

    Search This Blog

    Loading...