tag:blogger.com,1999:blog-83636357395988290882024-03-13T17:15:28.221+05:30Sanctified SpacesSanctified Spaceshttp://www.blogger.com/profile/16365658724923939631noreply@blogger.comBlogger191125tag:blogger.com,1999:blog-8363635739598829088.post-52689754360392034642011-12-31T23:34:00.000+05:302011-12-31T23:35:01.746+05:30Tomato Kurma-Happy 2012<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="font-family: "Trebuchet MS",sans-serif;">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.</span></b></div>
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<b> Onions-4</b></div>
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<b>Tomatoes-6( big)</b></div>
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<b> Ginger-Half an inch</b></div>
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<b>Garlic-10 pods</b></div>
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<b>Fennel seeds-1 tsp</b></div>
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<b>Cinnamon-3 sticks</b></div>
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<b>Cloves-4</b></div>
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<b>Coconut-3/4 cup (big coconut)</b></div>
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<b>Chili powder-3/4 tsp</b></div>
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<b>Dhania powder-11/2 tsp</b></div>
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<b>Turmeric-1/4 spoon</b></div>
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<b>Jeera-1 tsp</b></div>
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<b>Bay leaf-1 </b></div>
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<b>Curry leaves-a sprig</b></div>
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<b>Coriander leaves-a handful</b></div>
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<b>Oil-1 1/2 tsp </b></div>
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<b>Salt to taste</b></div>
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<b style="font-family: "Trebuchet MS",sans-serif;">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. </b></div>
</div>Sanctified Spaceshttp://www.blogger.com/profile/16365658724923939631noreply@blogger.com22tag:blogger.com,1999:blog-8363635739598829088.post-74519848004055596872011-12-28T22:06:00.000+05:302011-12-29T16:40:15.297+05:30The Crown- A review<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Trebuchet MS",sans-serif;">A four tiered chandelier. A show stopper at the CROWN</span></div>
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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.</div>
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<span style="font-family: "Trebuchet MS",sans-serif;">The place was totally decked up for Christmas</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">This is the view of the pool from the deck. Head there for alfresco dining and to get a scenic view of the city.</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">The tables that were reserved for the CFG gang </span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Shirley Temple</span></div>
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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.</div>
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<tr style="font-family: "Trebuchet MS",sans-serif;"><td class="tr-caption" style="text-align: center;">Paneer Tikka,Mewa Mutter Seekh and Chutney Firdausi Aloo</td></tr>
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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. </div>
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Dips and Pickles that were served to go with the starters and papad. </div>
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<span style="font-family: "Trebuchet MS",sans-serif;">The Chouki Tikki- Another starter</span></div>
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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.</div>
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<span style="font-family: "Trebuchet MS",sans-serif;">The main course with lovely soft parathas,paneer labaddar and handi ki sabji</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Dal Makhani and Vegetable Pulao</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Chef Gopal's stress relieving drink</span></div>
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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.</div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Finally for dessert we had the chocolate mud cake </span></div>
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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.</div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Chef Gopal Jayaram</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;">We did chat up with Chef G</span>opal 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! </span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">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 <a href="http://www.theresidency.com/residency-tower/crown.asp">out</a> </span></div>
<span id="goog_655930958"></span><span id="goog_655930959"></span></div>Sanctified Spaceshttp://www.blogger.com/profile/16365658724923939631noreply@blogger.com7tag:blogger.com,1999:blog-8363635739598829088.post-66691519551946431992011-11-25T19:00:00.001+05:302011-11-25T21:34:42.288+05:30Millet Dosa for Blog Birthday<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMc0YC4Q9gSA6N5uSOtjKOp6YFL4cwhefWCOSxv86p7ZGAaEa-FwensbVKEJvdZv_-bMQVms8lHhMMFo9nQKW84ETVCJAG5owwqn_mT6jUIGbMOwkY-1VUn400tgn9PujNeqBy8FjlIpex/s1600/DSC_0574.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMc0YC4Q9gSA6N5uSOtjKOp6YFL4cwhefWCOSxv86p7ZGAaEa-FwensbVKEJvdZv_-bMQVms8lHhMMFo9nQKW84ETVCJAG5owwqn_mT6jUIGbMOwkY-1VUn400tgn9PujNeqBy8FjlIpex/s640/DSC_0574.jpg" width="640" /></a></div>
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<b>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.</b></div>
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<b> Ingredients</b></div>
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<b>Millets</b></div>
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<b>Thinai (Italian Millet)-1/4 cup</b></div>
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<b> Samai (Little Millet)-1/4 cup</b></div>
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<b>Varagu (Kodo Millet)-1/4 cup</b></div>
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<b>Ragi (Finger Millet)-1 fistful</b></div>
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<b>Kambu(Pearl Millet)-1 fistful</b></div>
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<b>Dals</b></div>
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<b>Bengalgram Dal-1 fistful-(optional)</b></div>
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<b>Green Gram Dal-1/2 cup</b></div>
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<b>Toor Dal-2 fistfuls</b></div>
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<b>Urad Dal-2 fistfuls</b></div>
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<b>Other ingredients</b></div>
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<b>Asafoetida-2 pinched</b></div>
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<b> Red Chillies-3-4</b></div>
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<b>Garlic-4-5pods</b></div>
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<b>Pepper-1 teaspoon</b></div>
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<b>Ginger-Half an inch</b></div>
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<b>Coriander and Curry leaves</b></div>
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<b>Salt to taste </b></div>
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<b>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. </b></div>
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<br /></div>Sanctified Spaceshttp://www.blogger.com/profile/16365658724923939631noreply@blogger.com22tag:blogger.com,1999:blog-8363635739598829088.post-91171136411043034992011-11-21T22:21:00.001+05:302011-11-24T19:09:15.151+05:30Azulia-A review<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>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 <span id="ctl00_ContentPlaceHolder1_Label5">Lebanon, Turkey, Greece,
Morocco, Spain ,Italy, Egypt, Israel, Malta and South of France. </span>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.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipeVOz8hKVuEAKOFlf2pgSIh4jNkWSMOWQmHnq6slvaLW7bEln8jq5xJeu-ep52CBhldZbtpGSQ71v7iN77JR3UvUX_NRp6incGKZHdHu2ek90bZ7NBiVu-yP0q5-wPpQUMUr3XxDb44Gg/s1600/DSC_0575.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="363" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipeVOz8hKVuEAKOFlf2pgSIh4jNkWSMOWQmHnq6slvaLW7bEln8jq5xJeu-ep52CBhldZbtpGSQ71v7iN77JR3UvUX_NRp6incGKZHdHu2ek90bZ7NBiVu-yP0q5-wPpQUMUr3XxDb44Gg/s640/DSC_0575.jpg" width="640" /></a></div>
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<i style="color: black;"><b><span style="font-family: "Trebuchet MS",sans-serif;">Some decor sights from Azulia </span></b></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBEyVhcvDjU1qhutCAham6A7fP63Edvh2oE5leI9XwEAO1NOtBHIM7O40ox87fGSsAdZEs-dg-MFdCLPXma8LxA1Z-NSA_YOdv2_Pp6C_m8hZeVoqJyFpvx34_tx84dt4EyK97L1GRzycl/s1600/DSC_0577.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBEyVhcvDjU1qhutCAham6A7fP63Edvh2oE5leI9XwEAO1NOtBHIM7O40ox87fGSsAdZEs-dg-MFdCLPXma8LxA1Z-NSA_YOdv2_Pp6C_m8hZeVoqJyFpvx34_tx84dt4EyK97L1GRzycl/s640/DSC_0577.jpg" width="424" /></a></div>
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<i><b><span style="font-family: "Trebuchet MS",sans-serif;"> </span></b><b style="color: black;"><span style="font-family: "Trebuchet MS",sans-serif;">The Med region explained at Azulia</span></b></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigTeIVQ95gulodCLerHQv57ShzR3WvKAMBd1RofpIR7Ufm9B4BflxbVbwXjOEgSE-U3LedfkBY-uc1-9IVE1MxeSBdb6ktmNTKgpltVSJ5R4sXH8h3zK07xEJsrxume22hL9LjLKMFYWOm/s1600/DSC_0580.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigTeIVQ95gulodCLerHQv57ShzR3WvKAMBd1RofpIR7Ufm9B4BflxbVbwXjOEgSE-U3LedfkBY-uc1-9IVE1MxeSBdb6ktmNTKgpltVSJ5R4sXH8h3zK07xEJsrxume22hL9LjLKMFYWOm/s640/DSC_0580.jpg" width="506" /></a></div>
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<i style="color: black;"><b><span style="font-family: "Trebuchet MS",sans-serif;">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!!</span></b></i></div>
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<b>For starters we were served the Hot and Cold Mezze platters.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYusFJC7TDHNUramPoBEEuA5fSHg5qsP6nR9vvHVrFkGTHkD1MdNjR3qo99j_5z7SbfL1MH37zbwHpsBHaIvEibsrfs63noElt8p0GhKKJfDYa3tRvZ7bBuDEyV0VoP5lI1N63p3gjjLuV/s1600/DSC_0586.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYusFJC7TDHNUramPoBEEuA5fSHg5qsP6nR9vvHVrFkGTHkD1MdNjR3qo99j_5z7SbfL1MH37zbwHpsBHaIvEibsrfs63noElt8p0GhKKJfDYa3tRvZ7bBuDEyV0VoP5lI1N63p3gjjLuV/s320/DSC_0586.jpg" width="320" /></a></div>
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<i><b><span style="font-family: "Trebuchet MS",sans-serif;"> </span></b><b style="color: black;"><span style="font-family: "Trebuchet MS",sans-serif;">Kuboos(pita bread)</span></b></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNLS1EZ2SonB2hkAlRHWdsPq-hAYQ__U8xJxL2u23jo_TfK4KsCGIASpamACETsyD_zWf9KZXn8RlHlHK5IvDZo_4ZeiudQK6de5KvTh-66st95-nxQMWPjJJ5pPRVc_9khJ2hSVETqw19/s1600/azulia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNLS1EZ2SonB2hkAlRHWdsPq-hAYQ__U8xJxL2u23jo_TfK4KsCGIASpamACETsyD_zWf9KZXn8RlHlHK5IvDZo_4ZeiudQK6de5KvTh-66st95-nxQMWPjJJ5pPRVc_9khJ2hSVETqw19/s640/azulia.jpg" width="640" /></a></div>
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<b>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. </b></div>
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<b>Next the hot Mezze platter arrived on our table. </b><br />
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<i style="color: black;"><b><span style="font-family: "Trebuchet MS",sans-serif;">Bourak Bel Jibneh(Cigarillos)</span></b></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKlKEov_r6wpdbsC6c_727iR7y-ltToOnieybx5UF2d_TpIcen2l0ZC1X68JXHkWnQ_ySZ_LoKs83KvtyMmNS27CuH7yMgbu7sfuP6in5Se_1jv42OTencpyp_X_29Bl4IPmmxms9yvA9L/s1600/DSC_0593.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKlKEov_r6wpdbsC6c_727iR7y-ltToOnieybx5UF2d_TpIcen2l0ZC1X68JXHkWnQ_ySZ_LoKs83KvtyMmNS27CuH7yMgbu7sfuP6in5Se_1jv42OTencpyp_X_29Bl4IPmmxms9yvA9L/s640/DSC_0593.jpg" width="424" /></a></div>
<i style="color: black;"><b><span style="font-family: "Trebuchet MS",sans-serif;"> Falafel </span></b></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdTuyl8hgPaVO9jhOAgauOhlBDWH8BH15_TAmtf-pP0sUiXhCA_rUPq_mFxGIVEjyJFCmyvnSmoInWwKL5jbURhwnK6UHkkg9S_6GsglJUGnQjWsHR_ooaa_0D27iO4QhypbX12UlRrpoo/s1600/DSC_0594.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdTuyl8hgPaVO9jhOAgauOhlBDWH8BH15_TAmtf-pP0sUiXhCA_rUPq_mFxGIVEjyJFCmyvnSmoInWwKL5jbURhwnK6UHkkg9S_6GsglJUGnQjWsHR_ooaa_0D27iO4QhypbX12UlRrpoo/s400/DSC_0594.jpg" width="355" /></a></div>
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<b><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12pt;"> </span><i style="color: black;"><span style="font-family: "Trebuchet MS",sans-serif;">Kebbe Laktine </span><span style="font-family: "Times New Roman","serif"; font-size: 14pt;"> </span></i></b></div>
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<i style="color: black;"><b><span style="font-family: "Trebuchet MS",sans-serif;">Fatayer </span></b></i><br />
<i style="color: black;"><b><span style="font-family: "Trebuchet MS",sans-serif;"> (Spinach mixed with pomegranate,sumac and onion)</span></b></i></div>
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<b style="color: black;">I ha</b><b style="color: black;">ve 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 </b><b style="color: black;"><span style="font-size: 12pt;">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. </span></b><b style="color: black;"><span style="font-size: 12pt;">This was fried broken wheat mixed with
yellow pumpkin and stuffed with wall nuts, coriander and a touch of spices</span></b><b style="color: black;"><span style="font-size: 12pt;">. 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 </span></b><b style="color: black;"><span style="font-size: 12pt;">oregano and thyme,sesame
seeds sumac,olive oil). The pizza was tangy coming from the sumac. This flavour had to grow on me.</span></b><b style="color: black;"><span style="font-size: 12pt;"> </span></b><i><b><span style="font-size: 12pt;"> </span></b></i></div>
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<i><b>To refresh our palates we were served the passion fruit sorbet. Really loved this sorbet minus the seeds that came with it.</b></i></div>
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<b>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. </b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwHpt6U6aSugdB3HBfyBAoglbh7BYQSC3fe-6sqyUrIy-0Z06b__JIaTSqfLNxDQ-jKmrAFBPAHgqU5NyrBt2mTqJUoKC9Vc4j-qLBGcrBnwfVYqkMiX3IM8saUtwQp3G8GGwP4m9GkXSI/s1600/Azulia+desserts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwHpt6U6aSugdB3HBfyBAoglbh7BYQSC3fe-6sqyUrIy-0Z06b__JIaTSqfLNxDQ-jKmrAFBPAHgqU5NyrBt2mTqJUoKC9Vc4j-qLBGcrBnwfVYqkMiX3IM8saUtwQp3G8GGwP4m9GkXSI/s640/Azulia+desserts.jpg" width="480" /></a></div>
<i style="color: black;"><b><span style="font-family: "Trebuchet MS",sans-serif;">Chocolate Volcano cake, Orange Cheese cake, Baklava</span></b></i><br />
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<b>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!!</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyWAJtNiDglax3-vIAR4qEB5jXb5TbEJVrPzHkiBdCUPBsoElhj4VwFpYlIXd9pJxuhv7RWnKFQ0QM64bdUO4_BtCnOV4he3Tzq8h-FfWRtVritxPLATw1vr9W1Ga6AKE0iZ8Lo0OnW5_p/s1600/azulia+decor.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyWAJtNiDglax3-vIAR4qEB5jXb5TbEJVrPzHkiBdCUPBsoElhj4VwFpYlIXd9pJxuhv7RWnKFQ0QM64bdUO4_BtCnOV4he3Tzq8h-FfWRtVritxPLATw1vr9W1Ga6AKE0iZ8Lo0OnW5_p/s640/azulia+decor.jpg" width="640" /></a> <i style="color: black;"><b><span style="font-family: "Trebuchet MS",sans-serif;">Cute Moroccan lamps and an electric pepper grinder that can double up as a torch!! </span></b></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Mzcbm_I-ZVdQBX510oevjAjZzxXOIp2cPHo0YNlgIeAwhY8atHqKLUEot3qXW4Ocdun7RiVGTI56fztuwrSRaxQ8vWYZg0-qDZ8mwo0IPGZK7TE9lhwkbCS0geWn2RAOhvM6HCp_1Dn5/s1600/ad.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Mzcbm_I-ZVdQBX510oevjAjZzxXOIp2cPHo0YNlgIeAwhY8atHqKLUEot3qXW4Ocdun7RiVGTI56fztuwrSRaxQ8vWYZg0-qDZ8mwo0IPGZK7TE9lhwkbCS0geWn2RAOhvM6HCp_1Dn5/s640/ad.jpg" width="640" /></a> <i style="color: black;"><b><span style="font-family: "Trebuchet MS",sans-serif;">Chef Ethem and the guide book</span></b></i></div>
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<b>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. </b></div>
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<li><i><b>Sheraton Hotel Batumi / Georgia </b></i></li>
<li><i><b> Radisson SAS Hotel/Tashkent/Uzbekistan/ </b></i></li>
<li><i><b> Unilever Food Salutions /Istanbul/Turkey </b></i></li>
<li><i><b> Crowne Plaza Hotel/Jeddah/K.S.A </b></i></li>
<li><i><b> Conrad International Istanbul/Turkey </b></i></li>
<li><i><b> Hilton Parksa Istanbul /Turkey </b></i></li>
<li><i><b> Pera Palas Hotel/Istanbul/Turkey </b></i></li>
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<b style="color: black; font-family: "Trebuchet MS",sans-serif;">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<span style="color: black;"> and </span>Yeni<span style="color: black;"> </span>bahar<span style="color: black;">.</span></b><br />
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<i style="color: black;"><b><span style="font-family: "Trebuchet MS",sans-serif;">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.</span></b></i></div>
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<b>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. </b></div>
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<i style="color: black;"><b><span style="font-family: "Trebuchet MS",sans-serif;">Lapiz Lazuli mood at Azulia</span></b></i></div>
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<b>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. </b></div>
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</div>Sanctified Spaceshttp://www.blogger.com/profile/16365658724923939631noreply@blogger.com9tag:blogger.com,1999:blog-8363635739598829088.post-62737085754680679332011-11-04T20:57:00.000+05:302011-11-04T23:44:32.609+05:30A house warming picture post<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>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. </b></div>
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<b>Take a look at some of the pictures.</b></div>
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<b>We received this beautiful lamp as a gift for the house warming. Check out the cool flower arrangement around the lamp.</b></div>
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<b>She was the presiding deity of the day</b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHqRqIRFAdDKBmVYf7-SARLo2FLPc_mODS45_pU7RV9BTcrKZfPmus94MVeO0qqEQRrSZyCslESsSL5N-ax6T4zvZKQvlpouXJx3rpYlhyphenhyphenbZu8jO9tGyMdGnOvJ39P7mTBxwr_J4dobWhI/s1600/DSC_0498.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHqRqIRFAdDKBmVYf7-SARLo2FLPc_mODS45_pU7RV9BTcrKZfPmus94MVeO0qqEQRrSZyCslESsSL5N-ax6T4zvZKQvlpouXJx3rpYlhyphenhyphenbZu8jO9tGyMdGnOvJ39P7mTBxwr_J4dobWhI/s640/DSC_0498.jpg" width="635" /></a></td></tr>
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<b>The deity adorned with flowers</b></div>
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<b>Yummy breakfast that was served with hot filter coffee</b></div>
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<b>During the homam Appam, Ashta dravyam and cooked rice were offered as an oblation</b></div>
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<b><span style="font-family: "Trebuchet MS",sans-serif;">Ashta Dravyam</span></b></div>
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<b><span style="font-family: "Trebuchet MS",sans-serif;">Ghee Appam</span></b></div>
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<b><span style="font-family: "Trebuchet MS",sans-serif;">Havis- Cooked rice for homam</span></b></div>
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<b>This was the lunch spread</b></div>
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<b>The Kalash that I carried into the house.</b></div>
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<b>Paruppu Thengai- These cones were filled with manoharam and tasted so good. </b></div>
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<b>Waiting to be distributed to the guests.</b></div>
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<b><span style="font-family: "Trebuchet MS",sans-serif;">Preparations for the </span>Havan</b></div>
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<b><span style="font-family: "Trebuchet MS",sans-serif;">Snapshot of the building</span></b></div>
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<b><span style="font-family: "Trebuchet MS",sans-serif;">It was a pleasant day with good memories and we had to rush off to attend another engagement party on the same day.</span></b></div>
</div>Sanctified Spaceshttp://www.blogger.com/profile/16365658724923939631noreply@blogger.com23tag:blogger.com,1999:blog-8363635739598829088.post-37604069645585831942011-10-20T11:29:00.001+05:302011-10-21T20:32:42.518+05:30Aval Upma<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Its <a href="http://ticklingpalates.blogspot.com/2011/10/blog-hop-wednesdays-week-7.html">Blog Hop Wednesday</a>, I have been paired with Rajani of <a href="http://mykitchentrials.wordpress.com/">My kitchen Trails</a>. Its interesting to note the little stories she writes as an introduction before the recipe itself and she has some unique recipes in her blog. Do check her space. I tried <a href="http://mykitchentrials.wordpress.com/2011/04/02/aval-upma-2/">Aval upma</a> from her blog for breakfast today. It tasted good and it was light. You can also add vegetables to this upma.</b></div>
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<b>Ingredients</b></div>
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<b>1 cup-Aval(Beaten rice flakes) </b></div>
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<b>1 medium sized-Onion</b></div>
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<b>Green Chilli-1</b></div>
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<b>Lemon juice optional</b></div>
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<b>Turmeric powder-1/4 tsp</b></div>
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<b>Oil-2 tsp</b></div>
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<b>Urad dal-1 tsp</b></div>
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<b>Mustard-1 tsp</b></div>
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<b>Curry Leaves -A sprig</b></div>
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<b>Salt-to taste</b></div>
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<b>Water to soak Aval</b></div>
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<b>Soak Aval for ten minutes if your using the thick variety. I used the medium variety. Take oil in pan. Add mustard, wait for it to splutter. Add Urad dal, let it brown. Add curry leaves and then Onion. Let the onions turn transparent. Now take the soaked Poha from water add it to the pan, add turmeric powder and salt to taste. Let this cook for 2-3 minutes. Take off the pan, squeeze lemon juice and serve. Another keeper recipe for sure. </b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTs6UVOgqYD8dkXGORxozRnwJVKjSqffcG3lXfP55VwPy_ud4kiBQEwwLwls4Iy8oBQjL9EX4GOKyRja5-Xlw6z8LZ_FMFRQemABYK-Dk6U9v-dUvwpQXI1DGH8kabss3AyU8GaGryh3HT/s1600/blog+hop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTs6UVOgqYD8dkXGORxozRnwJVKjSqffcG3lXfP55VwPy_ud4kiBQEwwLwls4Iy8oBQjL9EX4GOKyRja5-Xlw6z8LZ_FMFRQemABYK-Dk6U9v-dUvwpQXI1DGH8kabss3AyU8GaGryh3HT/s1600/blog+hop.jpg" /></a></div>
<br /></div>Sanctified Spaceshttp://www.blogger.com/profile/16365658724923939631noreply@blogger.com22tag:blogger.com,1999:blog-8363635739598829088.post-47268870655301442322011-10-19T15:55:00.001+05:302011-10-19T20:01:46.991+05:30Burgundy-A review<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6x3D4M8XBLEThN6YmLUk_ucbKRMvreP-WoNX5b3nFI_RvGcTO1NZzMcXViN2Gg9meFu0JKxTrij5K3Xth5q_tGD_xm0y_nnL66Mr38jBHkXX7dCr7UB4x6e60uvcT6tQS1-TE1Pd9rNE5/s1600/DSC_0330.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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<b>The colour Burgundy evokes a rich imagery in my mind. Like purple it connotes royalty, but without being stodgy! Well did the the restaurant Burgundy live up to this imagery it certainly did. <a href="http://www.burgundyrestaurants.in/futureplan.html">Burgundy</a> is located in Somerset Greenways, a premium serviced apartment.
It is an all day dining restaurant with a punch line "A new gourmet of
color". The restaurant was roomy with a lounge area, bar area and a long counter for buffet. They also have the alfresco option. Vipin Sachdev and his wife were kind enough to join us for the review too. </b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUzE_aDkBOGS9XrZ-_iDo-xitgxwUTWiwF2OyG5oPMKzY5b9wz_ullmDjMl_zxyttDn4kR_82835F0LdMPcGrsoaOTdoHfQMWdU8SlPGCwHaON2fXFBhB8aWlKp-IFyuC04mhMa2URBtaf/s1600/DSC_0364.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUzE_aDkBOGS9XrZ-_iDo-xitgxwUTWiwF2OyG5oPMKzY5b9wz_ullmDjMl_zxyttDn4kR_82835F0LdMPcGrsoaOTdoHfQMWdU8SlPGCwHaON2fXFBhB8aWlKp-IFyuC04mhMa2URBtaf/s640/DSC_0364.jpg" width="424" /></a></td></tr>
<tr style="font-family: "Trebuchet MS",sans-serif;"><td class="tr-caption" style="text-align: center;"><i><b>Somna Sachdev, a wonderful hostess </b></i></td></tr>
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<b>I expected the menu to be continental, but I was really surprised to see Indian dishes. The buffet spread is very kind to the vegetarians with out the overdose of potatoes and paneer. The buffet was placed on a warm counter which took care of the temperature of food. Buffet food is usually made in huge quantities and it feels like a factory production. The spread here was laid out in copper coloured pans and in manageable quantities, which was a welcome break. The salad counter was also temperature controlled, the counter top was cold so there is no fear of eating wilted or stale salad.</b></div>
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<b>The starters were served on the table.</b></div>
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<b>Take a look at the chat that was served on the table. I liked the Dahi puri chat, which was not overtly spicy</b></div>
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<b>The tandoori vegetables were a little spicy for me. I got a selection of Cauliflower,Broccoli and Zucchini. The Tandoori paneer was soft. I just nibbled at the buffalo mozzarella cheese from the sandwich. I did not want to stuff my self up.</b></div>
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<b>I had a glass of yummy orange juice along with the starters</b></div>
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<b>Check out the Salad counter. </b></div>
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<b>Pasta Salad and Cucumber and cherry tomato salad</b></div>
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<b><span style="font-family: "Trebuchet MS",sans-serif;">An array of dips to choose from Tzatziki,Hummus,Guacamole and Babaganoush </span></b><br />
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<b>From the salad counter I liked these two salads the best, the apple pear salad and the pumpkin pepper salad. I loved the petite dishes they were served on and the taste was absolutely refreshing.</b></div>
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<b>Now moving over to the main course. I was already feeling stuffed by this time, and I had so many dishes to taste. It was visually overwhelming too.Vipin Sachdev, was keeping us thoroughly entertained and man he is so knowledgeable. At the end of the meet I called him the "walking wikipedia". He surely is a seasoned entrepreneur.</b></div>
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<b> It was really nice to see Avarakkai kootu. It tasted just like home made food.This was really a surprise element for me and I enjoyed eating this. </b></div>
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<b><span style="font-family: "Trebuchet MS",sans-serif;">The roasted vegetables tasted great too.</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNNeJ-AbQKPCIgsvbIppHsXzcQnejwKmxA-E7FnJ0rKqOW-UHzHn6CkIkqiwbsarCnRPIleDiBl3WCSxeGMpgokRJiyOsmr-3p_WgHXu50H3nVD6F60WCrP8Mbjsc2b6Avzu3rWuOvX-da/s1600/DSC_0322.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNNeJ-AbQKPCIgsvbIppHsXzcQnejwKmxA-E7FnJ0rKqOW-UHzHn6CkIkqiwbsarCnRPIleDiBl3WCSxeGMpgokRJiyOsmr-3p_WgHXu50H3nVD6F60WCrP8Mbjsc2b6Avzu3rWuOvX-da/s640/DSC_0322.jpg" width="640" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGYkdriD4sWZfSkgPyRGe-KOzvKhT6-zJl5jvf_4fWW5QtzgLhxx_x-cCuxTjU52KSbnS7nN4H2jXj8bdC-lREq4K-5MUSGe1WphtQUcefZ5cHSmweS7mBmbZUyXTI5KIzzo9yAltfeR2P/s1600/burgundy5-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGYkdriD4sWZfSkgPyRGe-KOzvKhT6-zJl5jvf_4fWW5QtzgLhxx_x-cCuxTjU52KSbnS7nN4H2jXj8bdC-lREq4K-5MUSGe1WphtQUcefZ5cHSmweS7mBmbZUyXTI5KIzzo9yAltfeR2P/s640/burgundy5-1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b><span style="font-family: "Trebuchet MS",sans-serif;">Rice is nice- A selection of curd rice,lemon rice and biryani</span></b></i></td></tr>
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<tr><td class="tr-caption" style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><i><b>Raw banana poriyal</b></i></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr style="font-family: "Trebuchet MS",sans-serif;"><td class="tr-caption" style="text-align: center;"><i><b>Glazed pumpkin</b></i></td></tr>
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<i><b>Lyonnaise potatoes-French styled potatoes</b></i></div>
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<b>These are some of the dishes I liked. The buffet surely has something for everyone from South Indian,North Indian,Thai,Chinese and Continental. A crowd pleaser for sure.The variety is mind boggling. They also have a live chat and dosa counter.The highlight from the main course for me was the raw banana curry and the broad bean melange. </b></div>
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<b>I had been to the launch party of Burgundy I have included some pictures from there. I cannot get over the Baklava from the party. I have noticed that whenever this dessert is placed on the counter, the stock clearance takes place very soon! The Broccoli pizza tasted good, but I still prefer the wood fired one from Tuscana.</b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsINAXR4yKB5lJEbozUbetCufL9jvfSVjoRG3nSLs5bzSEmSFVqBut_0kS5ZWdlcbkGElu-H1VqdVyQCGCuXKv9bB5MYqrobkbruUAGXslDHh8CQUJ5TTgLB_Z0PXdPXGNxsbKYySuT7Gu/s1600/DSC_0064.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="465" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsINAXR4yKB5lJEbozUbetCufL9jvfSVjoRG3nSLs5bzSEmSFVqBut_0kS5ZWdlcbkGElu-H1VqdVyQCGCuXKv9bB5MYqrobkbruUAGXslDHh8CQUJ5TTgLB_Z0PXdPXGNxsbKYySuT7Gu/s640/DSC_0064.jpg" width="640" /></a></td></tr>
<tr style="font-family: "Trebuchet MS",sans-serif;"><td class="tr-caption" style="text-align: center;"><i><b>Baklava</b></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje4YeFoR_RpgNvffNyKGt0ePpQjpaRIMtZLRxfmutMRcbJLN1a7NChYs66kCWpcd9N8Ryen-VeeSF9v5KSEPiQzj0C7SlWZBZbItAocReBxbTiapni9NcNjpB3bE3F-Oxk1YkhOIsKH7Nv/s1600/DSC_0026.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje4YeFoR_RpgNvffNyKGt0ePpQjpaRIMtZLRxfmutMRcbJLN1a7NChYs66kCWpcd9N8Ryen-VeeSF9v5KSEPiQzj0C7SlWZBZbItAocReBxbTiapni9NcNjpB3bE3F-Oxk1YkhOIsKH7Nv/s640/DSC_0026.jpg" width="640" /></a></td></tr>
<tr style="font-family: "Trebuchet MS",sans-serif;"><td class="tr-caption" style="text-align: center;"><i><b>Rotating pizza oven with an internal flame</b></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjig4-65g7SyitOFk8NMmI-9HoC0cq2xJNxaBjpvFrKFnsSJZDx0lNEWsW7Ko6K7-TJMOfyaLCtPLMUl-T-ttBndn6ASsIZmKFZtH2Gqd9Y4fP84tbPQ0NI6WY6i9zLi48XMqS2wnf4ukBt/s1600/DSC_0034.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjig4-65g7SyitOFk8NMmI-9HoC0cq2xJNxaBjpvFrKFnsSJZDx0lNEWsW7Ko6K7-TJMOfyaLCtPLMUl-T-ttBndn6ASsIZmKFZtH2Gqd9Y4fP84tbPQ0NI6WY6i9zLi48XMqS2wnf4ukBt/s640/DSC_0034.jpg" width="640" /></a></td></tr>
<tr style="font-family: "Trebuchet MS",sans-serif;"><td class="tr-caption" style="text-align: center;"><i><b>Broccoli pizza</b></i></td></tr>
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<b>There was a small group of ladies who were ordering their drinks for their kitty party. Mr Ananth one of the staff members informed me that during the day you can order non alcoholic drinks like this one here. </b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhla3tYrdA_UWZ8PCFUqUrp9wdsSdvnJsyBQElDOuzQrFoVMoOEmfImmfyf8jNrp1uPAk1xKhM1MIObyjYKVpglcwk4s85-uE-Da1yN0diWeP1f_-mhDFM7IDYtIFkY49ui8GsnGGnBm_cS/s1600/DSC_0349.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhla3tYrdA_UWZ8PCFUqUrp9wdsSdvnJsyBQElDOuzQrFoVMoOEmfImmfyf8jNrp1uPAk1xKhM1MIObyjYKVpglcwk4s85-uE-Da1yN0diWeP1f_-mhDFM7IDYtIFkY49ui8GsnGGnBm_cS/s640/DSC_0349.jpg" width="364" /></a></div>
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<i><b>The passion Mojito</b></i></div>
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<b>Finally moving on to the desserts. They have a good selection of Indian and continental desserts.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3tbS0zrK9GoofKMKpbZGs9q6_dQhS8PnKuFfh7YcSjqb6fDpNhoFRoq0aEIIYBhD79iiqZRxMEfbC-q5zhGQbShURq_5C4U-fQQDFv0rsn7qCOuD3bBDfFkejwdcWhvEUnmh6wl3lwo9-/s1600/DSC_0359.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3tbS0zrK9GoofKMKpbZGs9q6_dQhS8PnKuFfh7YcSjqb6fDpNhoFRoq0aEIIYBhD79iiqZRxMEfbC-q5zhGQbShURq_5C4U-fQQDFv0rsn7qCOuD3bBDfFkejwdcWhvEUnmh6wl3lwo9-/s640/DSC_0359.jpg" width="600" /></a></div>
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<b>I liked the mango mouse in this selection. Next I dug into the Sachertorte, the classic dessert from Vienna, but I could not taste the apricot glaze. The Thai coconut custard was average, but it was beautifully decorated with a blob of cream and a stalk of lemon grass, like my friend said reminding one of the Jasmine flower. Next time will try their Rasmalai. </b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfP4jpXdGa5PEVPdvoJC8cGt8nCIt7ZTb8TVjDV-yEDncHJtIWhu-xnZ3K6a9WQpDBT9EzQVcl_Do_fkqDb0hqn_DIppbyKp93Fk2Tzmbg1NVVNzSf589XxP2-flu9LTqScrkaf_Oep9iD/s1600/DSC_0363.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfP4jpXdGa5PEVPdvoJC8cGt8nCIt7ZTb8TVjDV-yEDncHJtIWhu-xnZ3K6a9WQpDBT9EzQVcl_Do_fkqDb0hqn_DIppbyKp93Fk2Tzmbg1NVVNzSf589XxP2-flu9LTqScrkaf_Oep9iD/s640/DSC_0363.jpg" width="482" /></a></td></tr>
<tr style="font-family: "Trebuchet MS",sans-serif;"><td class="tr-caption" style="text-align: center;"><i><b>English Tea</b></i></td></tr>
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<b>To wash down all these excesses I had some English tea. Vipin offered to take us on a tour of the kitchen. The kitchen is the best in its class. They have a separate space where the desserts are plated up, this zone is temperature controlled. They do not make desserts here but source it from their centralized kitchen. The fruits are cling wrapped, the food is tagged with stickers and a date on them. They have water proof switches. They have drain points in the kitchen to facilitate easy cleaning.They have a walk in freezer unit, an infrared gun to detect refrigeration gas leakage!. I can confidently say that Burgundy takes utmost care when it comes to food safety and hygiene. I was so enlightened at the end of the tour. We also got a sneak peek of the B Bar. </b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoNQr4YsPIzbggqxmpwu-VVgL7CJojGrqpS9a3HStP07EJRqE2fGWWeSnoGiUUv1A70U_-t6aaBFtuyv4DQfh7-ZbprZIFI0KD8jWpCe5Yq4H8EK8Ip0pXb6w3ntvthC2sZxLdE9eJ3B2c/s1600/Photo0917.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoNQr4YsPIzbggqxmpwu-VVgL7CJojGrqpS9a3HStP07EJRqE2fGWWeSnoGiUUv1A70U_-t6aaBFtuyv4DQfh7-ZbprZIFI0KD8jWpCe5Yq4H8EK8Ip0pXb6w3ntvthC2sZxLdE9eJ3B2c/s640/Photo0917.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><i><b>Food tags from my mobile phone</b></i></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTgFfXL4bXioYCAhNRgo9XsRb1qShYeok-uzgVegRg-Kmi_TdQ7mpU1ScMjeiII9_tuk6JsjQ_8AJRuqiUzaJj_ABFGoWbqxWjDH4hGJGHD_YeQ3bbRPFqiDcxlV-fKynt_ln2jL9HVO_n/s1600/Photo0916.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTgFfXL4bXioYCAhNRgo9XsRb1qShYeok-uzgVegRg-Kmi_TdQ7mpU1ScMjeiII9_tuk6JsjQ_8AJRuqiUzaJj_ABFGoWbqxWjDH4hGJGHD_YeQ3bbRPFqiDcxlV-fKynt_ln2jL9HVO_n/s400/Photo0916.jpg" width="400" /></a></td></tr>
<tr style="font-family: "Trebuchet MS",sans-serif;"><td class="tr-caption" style="text-align: center;"><i><b>The TV dinner pack from Burgundy-from my mobile phone</b></i></td></tr>
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<b>There was another perk during this food review. We checked out the suite at Somerset. It was so cool. The best part of this tour for me was the infinity pool. Do check it out.</b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXlyanPOdFx7u_1B65M5slJeXPFcBOaJs7RoMq2glJ7b6xq2egCXrG8Ob3q09d1vlgJ9FPE8wL8rTTk5WJcJyvb0SlDUZ9ju4JbHsVOgLWqwRvsEtX0vHXZwu0Lp6KA1nUa-mb5cXRhaC3/s1600/Photo0921.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXlyanPOdFx7u_1B65M5slJeXPFcBOaJs7RoMq2glJ7b6xq2egCXrG8Ob3q09d1vlgJ9FPE8wL8rTTk5WJcJyvb0SlDUZ9ju4JbHsVOgLWqwRvsEtX0vHXZwu0Lp6KA1nUa-mb5cXRhaC3/s640/Photo0921.jpg" width="640" /></a></td></tr>
<tr style="font-family: "Trebuchet MS",sans-serif;"><td class="tr-caption" style="text-align: center;"><i><b>The infinity pool from my mobile phone </b></i></td></tr>
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<b>What a review this was I had great food to sample, got to visit the Burgundy kitchen and the final treat to my eyes was the infinity pool at Somerset Greenways. A big thank you to Vipin and Somna Sachdev for taking time out from their busy schedule and spending quality time with us. Thank you <a href="https://www.facebook.com/pages/Chennai-Food-Guide/110649978962911">CFG</a> another lovely opportunity to learn so much about food. The Sunday brunch costs Rs 1,250, the lunch buffet costs Rs 750 and dinner costs 975.They are open from 6.30 a.m till midnight and if its on the menu its available any time at Burgundy. Tune into Burgundy you will become a friend very soon. </b></div>
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<b style="font-family: "Trebuchet MS",sans-serif;">Rating</b><br />
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<b>Food-8</b></div>
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<b>Ambience-8</b></div>
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<b>Kitchen Hygiene-9</b></div>
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<b>Service-8</b></div>
<b><span style="font-family: "Trebuchet MS",sans-serif;"></span></b></div>Sanctified Spaceshttp://www.blogger.com/profile/16365658724923939631noreply@blogger.com6tag:blogger.com,1999:blog-8363635739598829088.post-52003400331932309752011-10-12T11:17:00.002+05:302011-10-12T11:17:49.576+05:30Black and White Wednesday-Spoonerism!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_4HkqIaRMu9SPKqKc-KUGCqQnvvLreivKp6y3EEGydCSFI9DMMBGpCOm5KIDhF185kr2RW-mlYBL-QWWVOdBPCnEuEo7Fkeq6UySKTBtRqHd1DzRN-zXO8xi-lw4U0G4_G3GslERb-nR/s1600/DSC_0045-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_4HkqIaRMu9SPKqKc-KUGCqQnvvLreivKp6y3EEGydCSFI9DMMBGpCOm5KIDhF185kr2RW-mlYBL-QWWVOdBPCnEuEo7Fkeq6UySKTBtRqHd1DzRN-zXO8xi-lw4U0G4_G3GslERb-nR/s640/DSC_0045-3.jpg" width="500" /></a></div>
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<b><span style="font-family: "Trebuchet MS",sans-serif;">Sending this to </span><a href="http://thewellseasonedcook.blogspot.com/2011/07/black-and-white-wednesday-new-culinary.html" style="font-family: "Trebuchet MS",sans-serif;">Black and White Wednesday</a></b></div>Sanctified Spaceshttp://www.blogger.com/profile/16365658724923939631noreply@blogger.com9tag:blogger.com,1999:blog-8363635739598829088.post-36193636678547819512011-10-10T22:16:00.002+05:302011-10-21T20:20:42.507+05:30Media feature and Navratri Sundal recipe.<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3609UG8Xrt-WDByeQglBdDQZqLyTdPtBSRsxaTO4-5hdSkzDHnlmtpSr-S7kofqVrQLSW1-vLFAsO2cFEoTLBXn0BnyHj_aSMton5kp7X3THD9tEJhJbTinCvSg461kP7ac20LgjF64_E/s1600/DSC_0027.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3609UG8Xrt-WDByeQglBdDQZqLyTdPtBSRsxaTO4-5hdSkzDHnlmtpSr-S7kofqVrQLSW1-vLFAsO2cFEoTLBXn0BnyHj_aSMton5kp7X3THD9tEJhJbTinCvSg461kP7ac20LgjF64_E/s200/DSC_0027.jpg" width="195" /></a><br />
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<b>First up, I would like to share that I was featured in NDTV Hindu where there was an interview of mine regarding blogging and how regional blogs have been gaining momentum. I do not know how to get hold of the video. But it was a different feeling seeing myself on TV. </b></div>
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<b>Secondly I was featured in Indian Express. Please check the link <a href="http://expressbuzz.com/cities/chennai/Vegetarian-food-options-for-a-change/320390.html">Vegetarian Food options for a change</a>. </b></div>
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<b>Thirdly my blog was featured in Prismma, an online digital decor magazine.<a href="http://www.prismma.in/6781/shalini-sanctified-spaces/">Shalini@Sanctified Spaces</a>.</b></div>
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<b>This festive season has been so kind to me. Thank you to the azure blue! </b></div>
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<tr><td class="tr-caption" style="text-align: center;"><i><b><span style="font-family: "Trebuchet MS",sans-serif;">The goddess beautifully adorned</span></b></i></td></tr>
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<b>I did make Sundal during Navratri. Do check the recipe here.</b></div>
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<b>Ingredients</b></div>
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<b>Sprouted Green Gram-1/4 kg</b></div>
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<b>Grated Coconut-2 or 3 tablespoons</b></div>
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<b>Turmeric a pinch </b></div>
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<b>Salt to taste</b></div>
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<b>For tempering</b></div>
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<b>Oil-1 tsp </b></div>
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<b>Mustard-1 tsp</b></div>
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<b>Urad Dal-1/2 a tsp</b></div>
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<b>Hing-a pinch</b></div>
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<b>Red Chilly-2 or 3</b></div>
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<b> Curry Leaves-a sprig</b></div>
<b><br style="font-family: "Trebuchet MS",sans-serif;" /></b><b><span style="font-family: "Trebuchet MS",sans-serif;">Method- Boil green gram with enough water, salt and turmeric. Cook well till done. But this should not turn too mushy. Now temper the ingredients given above and add it to the green gram. Take this mixture off the pot and add grated coconut. The content of folic acid increases when green gram is germinated and this is a good source of protein too. This is nutritious and simple to make. One can incorporate this sundal in their meal everyday. This tastes great too. </span></b><br />
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<b><span style="font-family: "Trebuchet MS",sans-serif;">I simply love this havan spoon. Gorgeous right. Sending this to a </span><a href="http://www.thekeybunch.com/2011/09/september-carnival-bit-of-india-in.html" style="font-family: "Trebuchet MS",sans-serif;">bit of India in every home</a><span style="font-family: "Trebuchet MS",sans-serif;"> @The key bunch; <a href="http://liventhingsup.blogspot.com/2011/10/itz-festival-time-2011.html">Liven things up</a> and <a href="http://coloursdekor.blogspot.com/2011/10/weekly-story-wk-52.html">Colours Dekor</a></span></b></div>Sanctified Spaceshttp://www.blogger.com/profile/16365658724923939631noreply@blogger.com30tag:blogger.com,1999:blog-8363635739598829088.post-58773238201818573452011-09-28T13:31:00.000+05:302011-10-21T20:33:07.915+05:30Scrambled Cottage Cheese Sandwich<div dir="ltr" style="text-align: left;" trbidi="on">
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We are in the fifth week of <a href="http://ticklingpalates.blogspot.com/2011/09/blog-hop-wednesdays-week-5.html">Blog hop Wednesday</a>, enjoying the ride. This week I have cooked from Ramya's Recipe, the ever so popular <a href="http://ramyasrecipe.blogspot.com/2011/06/paneer-burji-sandwich.html">Paneer Burji</a>. I used the same ingredients just slathered the bread with mint chutney and it was a perfect breakfast.Check out the ingredients.</div>
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Paneer-1 cup</div>
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Oil-1 tbsp</div>
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Jeera-1/2 tsp</div>
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Onion-1</div>
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Ginger paste-1 tsp</div>
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Turmeric-a pinch</div>
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Chilly powder-3/4-1tsp</div>
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Tomato-1</div>
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Salt-to taste</div>
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Garam masala-1/2 tsp</div>
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Coriander Leaves -For garnish</div>
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Bread slices</div>
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Mint chutney</div>
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Mint leaves- 1 cup</div>
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Coriander leaves-1 cup</div>
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Green Chilly-1</div>
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A small piece of ginger</div>
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Sugar- a pinch</div>
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Salt according to taste</div>
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Lemon juice- 1 tsp</div>
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Grind all these ingredients for an aromatic chutney. Spread this on the sandwich and top with filling of choice.</div>
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Method-Soak the paneer cubes in hot water for ten minutes. This will make it soft. Take a pan, add oil,and then the jeera, let it splutter.Add in the onions wait till it turns transparent.Next to go is the ginger paste. I have omitted garlic paste.Now add the spice powders turmeric and chilly powder and salt. Add tomato and saute it well. Now crumble the paneer with your fingers Finally add garam masala powder and cook well for five minutes. Add corainder leaves for garnish. use this as a filling for breads and rotis.</div>
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<span style="font-family: "Trebuchet MS",sans-serif;">This dish is so versatile. You can try your own combinations, in the evening I cut up a raw onion finely and added chat masala to further perk this recipe up.This dish is so easy make and tastes so good. You can have it for breakfast as an evening snack or pack it up for a picnic. </span></div>
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<br /></div>Sanctified Spaceshttp://www.blogger.com/profile/16365658724923939631noreply@blogger.com28tag:blogger.com,1999:blog-8363635739598829088.post-66343492531734951692011-09-21T22:32:00.000+05:302011-09-21T22:33:59.676+05:30Fusion9-A review<div dir="ltr" style="text-align: left;" trbidi="on">
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The décor was crisp simple and elegant, with wooden floors
and neutral colors, this was at Fusion9 meeting friends over
lunch. I was impressed with their lounge
area with an island bar and an open kitchen. They also have a private dining area to boot
and we had it all to ourselves this time. This room was ornate with designs
etched on the walls and a false ceiling. The ceiling too was dramatic with
concave domes and lights dispersing out of it. Sheer curtains, a side board and
a black console were the other elements. It was tastefully done up with out
being too opulent or loud.</div>
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<tr style="font-family: "Trebuchet MS",sans-serif;"><td class="tr-caption" style="text-align: center;"><i><b><span style="font-size: small;">The lounge bar</span></b></i></td></tr>
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<tr style="font-family: "Trebuchet MS",sans-serif;"><td class="tr-caption" style="text-align: center;"><i><b><span style="font-size: small;">Concave dome</span></b></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZLSL8Ci1QDZcMWsxHD8SSd-7H9AwisO5_YiC0rslVJ3SY8VcEfGpXnTdoQgbiiKWmc2f7-Hig3uWNvm23Uxk5KTjnuJU-Bgpdr0Fh-Jeq7XXGy-PsnNuglP1ZEmkpHNYpAOV_SHBZu6VA/s1600/DSC_0195.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZLSL8Ci1QDZcMWsxHD8SSd-7H9AwisO5_YiC0rslVJ3SY8VcEfGpXnTdoQgbiiKWmc2f7-Hig3uWNvm23Uxk5KTjnuJU-Bgpdr0Fh-Jeq7XXGy-PsnNuglP1ZEmkpHNYpAOV_SHBZu6VA/s640/DSC_0195.jpg" width="424" /></a></td></tr>
<tr style="font-family: "Trebuchet MS",sans-serif;"><td class="tr-caption" style="text-align: center;"><i><b><span style="font-size: small;">Black Console table</span></b></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOAf7YkhJo61pr6zixIFjcTrA3TynfcNrr9fA5QputVx0NPKgzJw14m6h_CcB5BKxKLZ7CIX3eP8XUHEZyGZt2lvTUIiIzIpTBbRVO7fzJN0fEGvgVeu4gtPJv3iwXh7lo6eMvU12VhJv-/s1600/Fusion+9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOAf7YkhJo61pr6zixIFjcTrA3TynfcNrr9fA5QputVx0NPKgzJw14m6h_CcB5BKxKLZ7CIX3eP8XUHEZyGZt2lvTUIiIzIpTBbRVO7fzJN0fEGvgVeu4gtPJv3iwXh7lo6eMvU12VhJv-/s640/Fusion+9.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b><span style="font-size: small;">C<span style="font-family: "Trebuchet MS",sans-serif;">heck out the other elements in the private dining area.Loved the chunky candle stand</span></span></b></i></td></tr>
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Moving on to matters of the gut! We were served a watermelon virgin Mojito to
drink. The watermelon and lemon paired perfectly with this drink. The mint leaves
were used as a garnish. It was superb and truly refreshing. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmVF4vShqDehAuby7DGuWlY6xKSqu4AJ8DrdIxPbvcpGQ7HtjbF235BoJP6cdQFkNRNHJuorx90ggYsxp3QlS-aVJPWGfEyJDJ0E02rmoo8ps5oztYNjLCdwVnt1r2Jh6rQhID5MSOk3Ml/s1600/DSC_0180.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmVF4vShqDehAuby7DGuWlY6xKSqu4AJ8DrdIxPbvcpGQ7HtjbF235BoJP6cdQFkNRNHJuorx90ggYsxp3QlS-aVJPWGfEyJDJ0E02rmoo8ps5oztYNjLCdwVnt1r2Jh6rQhID5MSOk3Ml/s640/DSC_0180.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><i><b>Virgin Mojito</b></i></span></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr style="font-family: "Trebuchet MS",sans-serif;"><td class="tr-caption" style="text-align: center;"><i><b><span style="font-size: small;">Trio of Sushi</span></b></i></td></tr>
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For starters ,I got a little adventurous and ordered the vegetarian Sushi
called Trio of Sushi for starters. It was stuffed with
strips of avocado, cucumber and peppers. It was served with Wasabi, Soy
sauce and tender ginger. I liked the sushi it was sweet and I still remember
the flavor of the dish it was coated with toasted black and white sesame seeds. I would not dare
touch the Wasabi next time. It was spicy (thanks to the horseradish) like the way it is meant to be, but I could not stand the heat of the paste. It is usually served with
Gari (a pickled ginger), this plate had tender ginger slices. Another thing I noticed was that the Nori sheet was rolled on the inside and the outer layer had the rice. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNuE4Od-6Lbp6DCl30EDplCmReVirCZhrzThUEVaOQMq1cwIYvN9j6n0_rbJSiWFCqykBpxwr8LKY2RA0tAmI7b08A_y29O7mokpvNWNq6vqk2X1eKqKw437TVLaWNhm2p4ru7AGdHRDpI/s1600/DSC_0200.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNuE4Od-6Lbp6DCl30EDplCmReVirCZhrzThUEVaOQMq1cwIYvN9j6n0_rbJSiWFCqykBpxwr8LKY2RA0tAmI7b08A_y29O7mokpvNWNq6vqk2X1eKqKw437TVLaWNhm2p4ru7AGdHRDpI/s640/DSC_0200.jpg" width="640" /></a></td></tr>
<tr style="font-family: "Trebuchet MS",sans-serif;"><td class="tr-caption" style="text-align: center;"><b><i><span style="font-size: small;">Almond and Broccoli Soup</span></i></b></td></tr>
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I ordered a Almond and broccoli soup. The soup was not very hot and flavor wise I did not like it much. </div>
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There were lots of starters that were served. I did savor all of them! </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5HU84KLDWCACwS4w3gaeutlwOjy9vqhMvG5rZFButi14aKuBXwH6Ne9HKSSaGlFfpGMTxSHIlGX_25ZKDOndLsiE7DSYJlJIE6wp4F26LsT-NyRIUxOZ4Bom4YU0z00af1EBwIomz21uw/s1600/DSC_0194.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5HU84KLDWCACwS4w3gaeutlwOjy9vqhMvG5rZFButi14aKuBXwH6Ne9HKSSaGlFfpGMTxSHIlGX_25ZKDOndLsiE7DSYJlJIE6wp4F26LsT-NyRIUxOZ4Bom4YU0z00af1EBwIomz21uw/s640/DSC_0194.jpg" width="640" /></a></td></tr>
<tr style="font-family: "Trebuchet MS",sans-serif;"><td class="tr-caption" style="text-align: center;"><i><b>Basil bread</b></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3KOzuFn4gp_tnC9vW9nHcqQyB3sMKBmNyT2FXEnDknTamHhQATJCHnsoSsbFP6tATxzlKTIWu5xutvbaSic0Xd2ZhcywgmW4E74pzdfKxuY9JPL6r8P_TC08N9JKOqhD4UxKblUqPrEAK/s1600/DSC_0198.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3KOzuFn4gp_tnC9vW9nHcqQyB3sMKBmNyT2FXEnDknTamHhQATJCHnsoSsbFP6tATxzlKTIWu5xutvbaSic0Xd2ZhcywgmW4E74pzdfKxuY9JPL6r8P_TC08N9JKOqhD4UxKblUqPrEAK/s640/DSC_0198.jpg" width="640" /></a></td></tr>
<tr style="font-family: "Trebuchet MS",sans-serif;"><td class="tr-caption" style="text-align: center;"><i><b><span style="font-size: small;">Vegetarian Dim sum</span></b></i></td></tr>
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This was served with a dollop of spicy tomato chutney. The
stuffing inside the dim sum was very gingery. I liked the heat in this dish. It
was like eating a spicy modak. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRJwruLUpB8V1itELB3shRb9TwCOUchCybsFdFllRIXVcuishPKV-wjkin51hc-93XSKgGK_g8mYTR7BE_END74aj3UhDU-wui4gRka9xE4m2pz2LUDmlM2xtHVSI_NHQ3jnqb7GR11IcJ/s1600/DSC_0202.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRJwruLUpB8V1itELB3shRb9TwCOUchCybsFdFllRIXVcuishPKV-wjkin51hc-93XSKgGK_g8mYTR7BE_END74aj3UhDU-wui4gRka9xE4m2pz2LUDmlM2xtHVSI_NHQ3jnqb7GR11IcJ/s640/DSC_0202.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Thin Garlic Bread Strips</span></span></b></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdDekPrcykE1DOSbxBnEvYC7fGA6WQL12IqZkIP6JNPj6jCirbc8FAk0aqL4-OaXI0lY-gtmhXRDhxbSVq0VtUX6pxdLdknkoILuVD-h3gj9_jL77v9DuL-ehJSnWZhVSziRaLn2e6chv1/s1600/DSC_0205.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="568" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdDekPrcykE1DOSbxBnEvYC7fGA6WQL12IqZkIP6JNPj6jCirbc8FAk0aqL4-OaXI0lY-gtmhXRDhxbSVq0VtUX6pxdLdknkoILuVD-h3gj9_jL77v9DuL-ehJSnWZhVSziRaLn2e6chv1/s640/DSC_0205.jpg" width="640" /></a></td></tr>
<tr style="font-family: "Trebuchet MS",sans-serif;"><td class="tr-caption" style="text-align: center;"><i><b><span style="font-size: small;">Bang Bang Mushrooms</span><span style="font-size: 11pt; line-height: 115%;">- Crunchy batter fried Mushrooms </span></b></i><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSEighkuDLjqrpylUyAqAO8aFk1ZuK4cFY_Gg7AEmigYeMSAym_vdPm-6nGgiWCDlRzeRd_2tqsTJrczqqT9dYtafmWerCsBBiBOBE5mcaqy_zl4RSZEGZS-pYMNYV1LT3evVxCA-VIG06/s1600/DSC_0211.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSEighkuDLjqrpylUyAqAO8aFk1ZuK4cFY_Gg7AEmigYeMSAym_vdPm-6nGgiWCDlRzeRd_2tqsTJrczqqT9dYtafmWerCsBBiBOBE5mcaqy_zl4RSZEGZS-pYMNYV1LT3evVxCA-VIG06/s640/DSC_0211.jpg" width="640" /></a></td></tr>
<tr style="font-family: "Trebuchet MS",sans-serif;"><td class="tr-caption" style="text-align: center;"><i><b><span style="font-size: small;">Spicy Paneer Sticks</span></b></i></td></tr>
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<tr><td style="text-align: center;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQRpQon0IF-3IoXpZjCXPuW2IJxhHjQPhOHaPLYnK1DU4sZ2uZA8SfR4O49AE2AFyspuPNbPwVm7g3M944J1Z3zuy5oyP4PzJO1sT7qzNvdbHAbWjIp8INOJFhm2Ip8BFQqTc4dEOmwnQn/s640/DSC_0218.jpg" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">The Mezze Platter</span></span></b></i></td></tr>
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<span style="font-family: "Trebuchet MS",sans-serif;">This platter was served with Hummus, Pita bread, Baba ganoush, Tzatziki, Fatayer and Falafel which tasted good. I liked the flavor of Tzatziki. This is a good option for a Lebanese starter</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><i><b><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Potato Gnocchi</span></span></b></i></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<span style="font-family: "Trebuchet MS",sans-serif;">For main course I ordered the Potato Gnocchi. This pasta was enveloped in a bed of white sauce and cherry tomato pink sauce. I was happy eating it for a while, but it became monotonous . I liked the Swiss Roesti Potatoes instead. This dish was garnished with fenugreek leaves which were an unexpected twist for me. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHlxnbERb0BZrTlrnToa-DCsnjzYxq_ivNepnVg1nJoULWYWr5oOnSzftsAaNPfXYVYKTuXsNz6YSGP1ZOawMsDJNsdZ-Cr33jesw0LMntJXTn9dT3xpS8h9y1lgWMn50gA_97OJhjXBDv/s1600/DSC_0230.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHlxnbERb0BZrTlrnToa-DCsnjzYxq_ivNepnVg1nJoULWYWr5oOnSzftsAaNPfXYVYKTuXsNz6YSGP1ZOawMsDJNsdZ-Cr33jesw0LMntJXTn9dT3xpS8h9y1lgWMn50gA_97OJhjXBDv/s640/DSC_0230.jpg" width="640" /></a></td></tr>
<tr style="font-family: "Trebuchet MS",sans-serif;"><td class="tr-caption" style="text-align: center;"><i><b><span style="font-size: 11pt; line-height: 115%;">Parmesan
Risotto</span></b></i></td></tr>
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<div style="text-align: center;">
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<span style="font-family: "Trebuchet MS",sans-serif;">The Risotto was creamy with a nice texture</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkXkEwa1EDkiDcjozEDKKIaFJ_5D9KP1grl22FzWMwEKscwqEyqVaSI2l79Y03pB35FXymPKk01EZyxrKJf4zo6A3NVcDwfzf0sTI5eXgyb8ii1qcA6sHcGRF-xNOeuaO-7YAPRmXTTo1H/s1600/DSC_0228.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkXkEwa1EDkiDcjozEDKKIaFJ_5D9KP1grl22FzWMwEKscwqEyqVaSI2l79Y03pB35FXymPKk01EZyxrKJf4zo6A3NVcDwfzf0sTI5eXgyb8ii1qcA6sHcGRF-xNOeuaO-7YAPRmXTTo1H/s640/DSC_0228.jpg" width="640" /></a></td></tr>
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<div style="font-family: "Trebuchet MS",sans-serif;">
<i><b><span style="font-size: 12pt; line-height: 115%;">Swiss
Roesti Potatoes</span></b></i></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span style="font-family: "Trebuchet MS",sans-serif;">This was the best dish when compared with the other two . I really liked the potato pancake in a bed of smoked cheese and vegetables. </span></span><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><br /></span></b></div>
</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie9ha6RK3TPJ6obqsQMNIU-SW2XpjUe0_SmkZ29NMHn7yy8LeVLt2IKdXtWHfJzDY4p5_5RuwFs0KS4nOr7rI4sxbN-giFTBfMEM13VZP7Asg4GUyIpTw9_fsU2cxHmicTR9g7PSkrFv3x/s1600/DSC_0234.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie9ha6RK3TPJ6obqsQMNIU-SW2XpjUe0_SmkZ29NMHn7yy8LeVLt2IKdXtWHfJzDY4p5_5RuwFs0KS4nOr7rI4sxbN-giFTBfMEM13VZP7Asg4GUyIpTw9_fsU2cxHmicTR9g7PSkrFv3x/s640/DSC_0234.jpg" width="434" /></a></td></tr>
<tr style="font-family: "Trebuchet MS",sans-serif;"><td class="tr-caption" style="text-align: center;"><i><b><span style="font-size: small;">Iced Lemon Tea</span></b></i></td></tr>
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<span style="font-family: "Trebuchet MS",sans-serif;">After the barrage of food, we ordered an iced lemon tea which helped me to pave the way for desserts!</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxyBoJauZinWZGxfx3tlakijJPjQcxySId4spe9woGBaY7mDiXb0K6RVXwkUUw6nsMsx-Spbng8t1bBzSJ7nDKZ2H-ZsntlPh7TV4igTcC9k7VAWpfxt1QQsOTs7HUvEI3ZnV-SA_jtSoE/s1600/DSC_0239.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxyBoJauZinWZGxfx3tlakijJPjQcxySId4spe9woGBaY7mDiXb0K6RVXwkUUw6nsMsx-Spbng8t1bBzSJ7nDKZ2H-ZsntlPh7TV4igTcC9k7VAWpfxt1QQsOTs7HUvEI3ZnV-SA_jtSoE/s640/DSC_0239.jpg" width="640" /></a></td></tr>
<tr style="font-family: "Trebuchet MS",sans-serif;"><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;"><b>Mascarpone Apple Tart</b></span></i></td></tr>
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<tr><td style="text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv48TA45HUX7ge5eyNWveCn-s54hc6Hnam3VUx4tHuzmczSIaRnErgr77XuQAf17S4GbroMARh5cizRPYRwsH0Kbr6SHao8931i50H4hD7Hm9BTGwETYE5VyA9Pve7aC6yReShyY2-jqlQ/s640/DSC_0242.jpg" style="margin-left: auto; margin-right: auto;" width="464" /></td></tr>
<tr style="font-family: "Trebuchet MS",sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>Ice cream to go with tart</b></span></td></tr>
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<span style="font-size: small;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv48TA45HUX7ge5eyNWveCn-s54hc6Hnam3VUx4tHuzmczSIaRnErgr77XuQAf17S4GbroMARh5cizRPYRwsH0Kbr6SHao8931i50H4hD7Hm9BTGwETYE5VyA9Pve7aC6yReShyY2-jqlQ/s1600/DSC_0242.jpg" imageanchor="1"></a></b></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">This dessert did not work for me. It was like eating an apple pie alright but the oomph was missing in this dish. Maybe I should have settled for a chocolate based dessert which was receiving thumbs up with the others on the table. I did dig into the brownie and ice cream which tasted good. Next time I will try the German Chocolate cake. </span><br />
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<i><b>Will go back for-Virgin Mojito, Sushi, Vegetarian Dim sum,<span style="font-size: 12pt; line-height: 115%;">Swiss
Roesti Potatoes</span></b></i></div>
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<div style="text-align: center;">
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<span style="font-family: "Trebuchet MS",sans-serif;">On the whole it is a lovely place to chill out on Friday Nights or during the weekend. I liked the ambiance and the service here. The staff were courteous and surely knew their menu well. Thank you </span><a href="http://www.f9chennai.com/" style="font-family: "Trebuchet MS",sans-serif;">Fusion 9</a><span style="font-family: "Trebuchet MS",sans-serif;"> and </span><a href="http://www.facebook.com/pages/Chennai-Food-Guide/110649978962911" style="font-family: "Trebuchet MS",sans-serif;">CFG </a><span style="font-family: "Trebuchet MS",sans-serif;">for an afternoon well spent. And this is a wrap. </span></div>
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Sanctified Spaceshttp://www.blogger.com/profile/16365658724923939631noreply@blogger.com10tag:blogger.com,1999:blog-8363635739598829088.post-50938962932749644652011-09-08T17:05:00.000+05:302011-09-09T16:16:34.334+05:30Crimson Chakra-A Review<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>As I entered Crimson Chakra, I
was greeted by a serene Buddha sculpture with a cascade of water spouting out of his
hands. The sound of water dripping in to the pool really calmed my senses. When I
entered the restaurant I noticed the space was roomy with eclectic and funky
paintings on the wall, antique chests, cane chairs diffused lighting and Buddha
busts. This place certainly has an old world charm to it and belongs to <a href="http://www.crimsonchakra.in/page/the-management">Nikhil Moturi</a>. I’m meeting him for the second time now. He told me that this bungalow
belonged to his grandparents and Suresh Menon (director and cinematographer) was the long time resident of
this place, before being converted into Crimson Chakra. Nikhil carries the
legacy of this place quite lightly on his shoulders. He is approachable and
friendly. I will certainly ask him for a tour of this place through his eyes
next time. </b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpsSXa8wXh8IXMALrDfrUElXyJ4xMA2jhkvpp-cHrFC-VASAeDo9yNWZ1WQOKzudgxagfnIbc05IuMQDI6YUluPrXjuVumu8unH3q0TukZuM8QDr_7mNnsJQ3Lb092S8qXTPa-0LIOGMRm/s1600/DSC_0098.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpsSXa8wXh8IXMALrDfrUElXyJ4xMA2jhkvpp-cHrFC-VASAeDo9yNWZ1WQOKzudgxagfnIbc05IuMQDI6YUluPrXjuVumu8unH3q0TukZuM8QDr_7mNnsJQ3Lb092S8qXTPa-0LIOGMRm/s640/DSC_0098.jpg" width="496" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b><span style="font-family: "Trebuchet MS",sans-serif;">An electric Ganesh painting</span></b></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgQttRqQ6dEcGqBr0ODkcZlWFscWkl8jJ7Mn0oLZ55UuFajpJtPRyxjGwLOpPfLvBDFkQrIqgnQpPtuNoItP7lUg1arMicbwyjKD_iwXJtehDedRTaEVI3-AXtGlUme5hyphenhyphenWlRmopSoBaEN/s1600/DSC_0100.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgQttRqQ6dEcGqBr0ODkcZlWFscWkl8jJ7Mn0oLZ55UuFajpJtPRyxjGwLOpPfLvBDFkQrIqgnQpPtuNoItP7lUg1arMicbwyjKD_iwXJtehDedRTaEVI3-AXtGlUme5hyphenhyphenWlRmopSoBaEN/s640/DSC_0100.jpg" width="380" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b><span style="font-family: "Trebuchet MS",sans-serif;">A cool cane chair</span></b></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii0dFxNVEfanjqdP9pnHByGafBNxooaF_7jsCLf8BIPE1gaI443hjiUZ7Jt5MJ6w8-EoJYbIs5608H97-Lli7orLIPYhe6RQxYNyQLeA7tHKgQ1p7u53Zoxhsg5qfELkGyFA-5CDEPv4hE/s1600/DSC_0107.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii0dFxNVEfanjqdP9pnHByGafBNxooaF_7jsCLf8BIPE1gaI443hjiUZ7Jt5MJ6w8-EoJYbIs5608H97-Lli7orLIPYhe6RQxYNyQLeA7tHKgQ1p7u53Zoxhsg5qfELkGyFA-5CDEPv4hE/s640/DSC_0107.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b><span style="font-family: "Trebuchet MS",sans-serif;">T</span></b></i><i><b><span style="font-family: "Trebuchet MS",sans-serif;">he water or pool table...do take a table right inside next time!!.</span></b></i></td></tr>
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<b>We were sitting near the water
table. For those who seek a little adventure you can dip your dainty feet in
one foot deep water with a waterfall in the backdrop and your table bang in between all this. Cool idea during the
sweltering summer heat. They also have a candle room for the love birds and a
pet zone. </b></div>
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<b>Celebrity Chef Jacob is the man
behind the menu at Crimson Chakra. He serves South Indian fare with a twist.
For starters we were served stuffed grilled potatoes, cottage cheese squares
and baby corn fritters. What stood out for me was the baby corn fritters. It
was firm and crunchy and the twist came in the form of curry leaf paste. The
firm baby corn had a liberal taste of curry leaves. This was the first time I
was eating baby corn in this avatar. The stuffed grilled potatoes and the
cottage cheese starters were also yummy.</b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPq0Dnbgo8-6d-NAAq81hYEjXXjKLw-KEtJshIED687UTiAzcFVB8XaDLzK51-jYxBEEVTgCh9YRehcJ8-t7x4hLOuKm01LbSaZNPrZka0QXye3_giiS8Nw-FC-mmYph8woiExI4eFcP5k/s1600/DSC_0111.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPq0Dnbgo8-6d-NAAq81hYEjXXjKLw-KEtJshIED687UTiAzcFVB8XaDLzK51-jYxBEEVTgCh9YRehcJ8-t7x4hLOuKm01LbSaZNPrZka0QXye3_giiS8Nw-FC-mmYph8woiExI4eFcP5k/s640/DSC_0111.jpg" width="425" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b><span style="font-family: "Trebuchet MS",sans-serif;">Stuffed and grilled potatoes with mint chutney</span></b></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifbif9cbupqXfHXVMFneqLnEFvhJLj4CYBOg3bzpkXxDyAiFqEKZKtN4LtxMAsyQruQOVdZfddHu57u-mG5PCjhEy8RcXKKimJhNp7slUrH8J-JrR_ntRmqqlpV1F7uSlY3iG7Q8YV0TpC/s1600/DSC_0112.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifbif9cbupqXfHXVMFneqLnEFvhJLj4CYBOg3bzpkXxDyAiFqEKZKtN4LtxMAsyQruQOVdZfddHu57u-mG5PCjhEy8RcXKKimJhNp7slUrH8J-JrR_ntRmqqlpV1F7uSlY3iG7Q8YV0TpC/s640/DSC_0112.jpg" width="425" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b><span style="font-family: "Trebuchet MS",sans-serif;">Firm baby corn fritters</span></b></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_4Jzy5wkdLkm4DNIj6sQQVGggnhSniOYtm1LZdUPkbqfzWAmIxHxkwdJXUHE8btoYVt4P9xhRqpz0_Rl_4A5O7FdJozIutcvMnHlu7yPyInlobWb59we-k8KqtaVJKpjceRClO0QKgKyq/s1600/DSC_0123.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_4Jzy5wkdLkm4DNIj6sQQVGggnhSniOYtm1LZdUPkbqfzWAmIxHxkwdJXUHE8btoYVt4P9xhRqpz0_Rl_4A5O7FdJozIutcvMnHlu7yPyInlobWb59we-k8KqtaVJKpjceRClO0QKgKyq/s640/DSC_0123.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b><span style="font-family: "Trebuchet MS",sans-serif;">Paneer Starter</span></b></i></td></tr>
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<b>For main course we were served
appams and string hoppers. I really loved the delicate taste of appam. I could
taste a slight hint of coconut milk in it. They were soft lacy and spongy and
one of the best I have had till date. We were served a drumstick gravy and
potato okra masala. I preferred the potato okra masala to the drumstick gravy.
I have always liked North Indian bhindi masala and this fit the bill. From the
rice section we were served smoked rice. This was smoking hot. The rice was
cooked to perfection with a yummy smoked flavour. I have not chanced upon this
anywhere in Chennai. This was the dish of the day for me. To dunk all these
heady flavours I was ably assisted by the lemonade . Even this drink had a twist;
it was spiked by cinnamon I think. This drink had to grow on me because I'm so
used to lemon being the main flavor. But I did settle in quickly with this too.</b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUtmTX_KM3ocZ-n2tt7V745N-lZxdBwHFmwN_76M41u3AmgAe4X2EYkNFDaj8mUqoihE1QcKAThY49YoIf5_Ug_UeoV0RAAzrW6JUkPyZDN-odPgvhifkMT1fJMmmN5VWBPHWlKlc-azsk/s1600/DSC_0130.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUtmTX_KM3ocZ-n2tt7V745N-lZxdBwHFmwN_76M41u3AmgAe4X2EYkNFDaj8mUqoihE1QcKAThY49YoIf5_Ug_UeoV0RAAzrW6JUkPyZDN-odPgvhifkMT1fJMmmN5VWBPHWlKlc-azsk/s640/DSC_0130.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b><span style="font-family: "Trebuchet MS",sans-serif;">Drumstick Gravy</span></b></i></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcaqCEZjokEpMJE6LNMtSQ_ENhUOgmIDjJaFHELlTYmqUYlvtdpqVG3SQCt3-ntbfPuPDv1GiLRw6rCGncSyY26GI6-PZQ4NU72r0HWJ7C6UZL5YRiiJPz4WuL3VNCe_4t5qpcIQ8vT0hT/s1600/DSC_0134.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcaqCEZjokEpMJE6LNMtSQ_ENhUOgmIDjJaFHELlTYmqUYlvtdpqVG3SQCt3-ntbfPuPDv1GiLRw6rCGncSyY26GI6-PZQ4NU72r0HWJ7C6UZL5YRiiJPz4WuL3VNCe_4t5qpcIQ8vT0hT/s640/DSC_0134.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b><span style="font-family: "Trebuchet MS",sans-serif;">Divine Appams</span></b></i></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6GomYsjpL7Anky_6gxv-6o5X-nSYqtQLRB_vQCjiMI1zy5JDxDj-LQKjph2HzcwYv_WsEmxCzlOsnjj6AckT4m74aORbz8SlZJN2mfTUvvLBoPVNBXAC7tWGev7tfDDRzaor0HGaZOqW-/s1600/DSC_0136.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6GomYsjpL7Anky_6gxv-6o5X-nSYqtQLRB_vQCjiMI1zy5JDxDj-LQKjph2HzcwYv_WsEmxCzlOsnjj6AckT4m74aORbz8SlZJN2mfTUvvLBoPVNBXAC7tWGev7tfDDRzaor0HGaZOqW-/s640/DSC_0136.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b><span style="font-family: "Trebuchet MS",sans-serif;">Okra and Potato Masala</span></b></i></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGZZtLLUXkOg529SOoxqHatZDR_6kpqKyrrVv5JwhZVc9JffsrFkFFr9dFGR84wwOxCTqnycHcamw-zzv2rjvBdiT9c7LiKessgN0HkdhPC8ikqZ408-2Imd8woqsj_wJwMDVx9nsNvaW2/s1600/DSC_0140.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGZZtLLUXkOg529SOoxqHatZDR_6kpqKyrrVv5JwhZVc9JffsrFkFFr9dFGR84wwOxCTqnycHcamw-zzv2rjvBdiT9c7LiKessgN0HkdhPC8ikqZ408-2Imd8woqsj_wJwMDVx9nsNvaW2/s640/DSC_0140.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b><span style="font-family: "Trebuchet MS",sans-serif;">Smoking hot smoked rice</span></b></i></td></tr>
</tbody></table>
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<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5-Qo45jZxTZew4KUtIDLOXx60rCAZ0gSU4Of-s8w01R4NA9B3CbtCCGEzyh619TUDwmDlLI-OGhfRPwZ-2xemxFoJ_G77ro2W_YesIGYAc3jA-2qpNSYMTrNjHjqWLfGn-uA2FfZOy9we/s1600/DSC_0120.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5-Qo45jZxTZew4KUtIDLOXx60rCAZ0gSU4Of-s8w01R4NA9B3CbtCCGEzyh619TUDwmDlLI-OGhfRPwZ-2xemxFoJ_G77ro2W_YesIGYAc3jA-2qpNSYMTrNjHjqWLfGn-uA2FfZOy9we/s640/DSC_0120.jpg" width="276" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b><span style="font-family: "Trebuchet MS",sans-serif;">Yummy lemonade with a twist..the straw was right inside the lemon slice..</span></b></i></td></tr>
</tbody></table>
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<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
<b>Desserts were the highlight for
me. The three desserts served were the Yelaneer souffle, Mango cheese cake and Mississippi
mud pie. The Yelaneer Souffle tasted delish. It was like eating the “makhan” of
the coconut mixed with cream and sugar. soft and melt in the mouth and not
cloyingly sweet. This was another first for me. The Mango cheese cake clearly
won hands down. It was refreshing to taste mango towards the end of the meal.
It was tart and sweet with nice glaze and firm crust. Bliss indeed. The mud pie
had a base of chocolate cake topped by vanilla ice cream which was enrobed by chocolate ganache. What a sinful way to end a meal. </b></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrTCyRpuwCgwhqQBDVA8l-1gs_4fIlJ4Ibfh9RVWrjDiNoBrmTKqQTx9KMVwLu2O9O3w9IFI7jKJC6pyQaTf7FgJWLfDd51yORVsMkW20fGar-A2Q4cclH_De-0kFKYVKbBfjB9EW-WrWJ/s1600/DSC_0144.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrTCyRpuwCgwhqQBDVA8l-1gs_4fIlJ4Ibfh9RVWrjDiNoBrmTKqQTx9KMVwLu2O9O3w9IFI7jKJC6pyQaTf7FgJWLfDd51yORVsMkW20fGar-A2Q4cclH_De-0kFKYVKbBfjB9EW-WrWJ/s640/DSC_0144.jpg" width="422" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b><span style="font-family: "Trebuchet MS",sans-serif;">Tender coconut Souffle</span></b></i></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhodl6c0vV8mB3V19vfLMlZgk9vuH-uKP41zjE_4mE5pp_PltW-SwpszWycvlO2TpsVi4Ypj7iIpNhyV6_7n-4WCvQ3S_dZi7CO3LJW_i4MvBuhxA-b8_lyPYtc3OQj1ToVfMlXSuspSZN-/s1600/DSC_0150.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhodl6c0vV8mB3V19vfLMlZgk9vuH-uKP41zjE_4mE5pp_PltW-SwpszWycvlO2TpsVi4Ypj7iIpNhyV6_7n-4WCvQ3S_dZi7CO3LJW_i4MvBuhxA-b8_lyPYtc3OQj1ToVfMlXSuspSZN-/s640/DSC_0150.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b><span style="font-family: "Trebuchet MS",sans-serif;">Mississippi Mud pie</span></b></i></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNr7HVLnYsvFyDIKfGRijXCqkQ6O2B5c2vsr5P3Wm7xA_o_fAt8b10BL5U9x1sxgk66XNCXgTPQNBfHG87yCxFp6NmcWY7XyBsrVJbwHl8Itt6W5myxS2mYWbPvRgxrJOr4S7Nw0fyFN7u/s1600/DSC_0149.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNr7HVLnYsvFyDIKfGRijXCqkQ6O2B5c2vsr5P3Wm7xA_o_fAt8b10BL5U9x1sxgk66XNCXgTPQNBfHG87yCxFp6NmcWY7XyBsrVJbwHl8Itt6W5myxS2mYWbPvRgxrJOr4S7Nw0fyFN7u/s640/DSC_0149.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b><span style="font-family: "Trebuchet MS",sans-serif;">Mango Cheese Cake</span></b></i></td></tr>
</tbody></table>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
<b>On the whole the menu lived up to
the “Food with a difference USP”. I will go back there for their relaxing ambiance, Appam, Smoked rice, Yelaneer Souffle and Mango Cheese cake.So head
there for a laid back dinner. The bungalow also houses Cornucopia (Continental,
Indian) and Azzuri Bay (Mediterranean, Multi-cuisine, Italian, and Chinese). Do
check out <a href="http://www.crimsonchakra.in/">Crimson Chakra</a> for more details. Thank you Nikhil for having us over. </b></div>
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<br /></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
<b>Thank you <a href="http://www.facebook.com/pages/Chennai-Food-Guide/110649978962911">CFG</a> for another fun
dinner meet, food does taste good when shared between friends. Fellow CFGians
it was awesome meeting you all. Looking forward to more food and fun
conversations.</b></div>
</div>
Sanctified Spaceshttp://www.blogger.com/profile/16365658724923939631noreply@blogger.com20tag:blogger.com,1999:blog-8363635739598829088.post-63344856681129889662011-09-03T21:25:00.001+05:302011-10-21T20:06:29.975+05:30Wood apple sweet pachadi<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI_03JDdnCFQ_7vwVwTkfj0YlW3OVqRTJwP-IiyQknLkh-ikrmcMW195_i70m5gOZZ3uuvdfxOOtos5j6Iz8zI-e3bm4qezKmLsdIbF2Jc7e4wTlUQowuUwK1S9sGAgaIRyYvb5c_lu2Bd/s1600/DSC_0086.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI_03JDdnCFQ_7vwVwTkfj0YlW3OVqRTJwP-IiyQknLkh-ikrmcMW195_i70m5gOZZ3uuvdfxOOtos5j6Iz8zI-e3bm4qezKmLsdIbF2Jc7e4wTlUQowuUwK1S9sGAgaIRyYvb5c_lu2Bd/s640/DSC_0086.jpg" width="464" /></a></div>
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<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
<b>Wood apple makes its appearance felt only during Ganesh festival. Apart from Kozhukattai's this is my favourite pachadi. I really look forward to eating this fruit. I love the tart and sweet taste of this pachadi. A ripe fruit can be cracked open by another fruit. The one which is ripe will break open first. So check the recipe here.</b></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
<br /></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
<b>Ingredients</b></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
<b> Wood apple-1</b></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
<b>Jaggery-1 large piece</b></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">
<b>Cardamom-1or 2 pods </b></div>
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<b><br /></b></div>
<div style="text-align: justify;">
<b><span style="font-family: "Trebuchet MS",sans-serif;">Take a mortar and a pestle. Pound the jaggery, cardamom pods and wood apple into single mass. Scoop it out and enjoy. On this note, I would like to wish my readers a Happy Ganesh Chaturthi.Enjoy this traditional beauty. Sending this to <a href="http://www.simplysensationalfood.com/2011/08/announcing-event-flavours-of-south.html">Flavors of South India </a></span></b></div>
</div>Sanctified Spaceshttp://www.blogger.com/profile/16365658724923939631noreply@blogger.com30tag:blogger.com,1999:blog-8363635739598829088.post-3273689407082518052011-08-31T21:32:00.001+05:302011-08-31T22:57:42.445+05:30Buttermilk spiked with spices<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGVfoW78Q1OaJkk3xGAesEvgXOf5ywrI-NfkZ0pGDaInVPF-6dBCXWq3CC4O7QdoMawNuerXy2slMWWgF5_m0LQn1SkRwFk-OX-eEh8glrEixj7m0FPI6bIKSGTcbkyNLFfzAVQh6-msWe/s1600/Masala+Butter+milk+Final.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGVfoW78Q1OaJkk3xGAesEvgXOf5ywrI-NfkZ0pGDaInVPF-6dBCXWq3CC4O7QdoMawNuerXy2slMWWgF5_m0LQn1SkRwFk-OX-eEh8glrEixj7m0FPI6bIKSGTcbkyNLFfzAVQh6-msWe/s640/Masala+Butter+milk+Final.jpg" width="436" /></a></div><div class="separator" style="clear: both; text-align: center;"> </div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b><a href="http://ticklingpalates.blogspot.com/2011/08/blog-hop-wednesdays-week-3.html">Blog hopping</a> is in its third week. Have I got to know my co bloggers better? the answer is a big yes thank you Rads for this fun opportunity. This week my partner happens to be <a href="http://divyazeasyrecipe.blogspot.com/search/label/beverages">Divya</a>. I have had the privilege of meeting her once, she is really a sweet person do check her space for a nice array of recipes. I chose to make masala buttermilk from her space. And surely this is for keeps. Its healthy and tasty and can be made in a jiffy. So check out the ingredients used and fix yourself a drink.</b></div><br />
<b><span style="font-family: "Trebuchet MS",sans-serif;">Ingredients</span></b><br />
<b><span style="font-family: "Trebuchet MS",sans-serif;">1 cup-curd</span></b><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><b>1/2 cup water</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Jeera-1/4 tsp</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><b> Pepper corns-2(increase according to taste)</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><b> Fenugreek powder- 1/4 tsp( roasted and powdered)</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Chilli-1 </b></div><div style="font-family: "Trebuchet MS",sans-serif;"><b> Curry and coriander leaves</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><b> Salt to taste</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><b><br />
</b></div><div style="text-align: justify;"><b><span style="font-family: "Trebuchet MS",sans-serif;">Take a mortar and pestle and pound the spices and the leaves into a fine paste. Add the paste to a blender along with curd and water and whip well. Add salt to taste. Let the spices and curd mingle when it sits in the fridge. You can strain and serve or drink it directly. I have made this for a single serving. The Fenugreek </span></b><b><span style="font-family: "Trebuchet MS",sans-serif;">powder makes this drink so aromatic. This drink is surely a match made in heaven. </span></b></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Swz2aW4UxXY0jTJNDAMW9BE-oKSgbDNITbU-m_dczq9Ms4CT-0ksKWhkjNDWNuaVYCr-uojPE4Rt-k4FyKsSFATmxiyACR6ch6YCtzojE6czFu84lnJ3NpobkmqZ2lR-0S78aBMsCppa/s1600/blog+hop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Swz2aW4UxXY0jTJNDAMW9BE-oKSgbDNITbU-m_dczq9Ms4CT-0ksKWhkjNDWNuaVYCr-uojPE4Rt-k4FyKsSFATmxiyACR6ch6YCtzojE6czFu84lnJ3NpobkmqZ2lR-0S78aBMsCppa/s1600/blog+hop.jpg" /></a></div><div style="text-align: justify;"><br />
</div></div>Sanctified Spaceshttp://www.blogger.com/profile/16365658724923939631noreply@blogger.com17tag:blogger.com,1999:blog-8363635739598829088.post-87082712443712259622011-08-26T18:21:00.000+05:302011-09-04T14:56:12.848+05:30Yam Curry<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHkoyTboRLfZlI2Qn5ppeI6YTpr5VeY37ZbR5YII83gcmw6uDtYFZqwl3JCDags0iMgaOm6-PCZ9U64yqFeUOboglBvdvPTm_aXRhM0waSGm6cCAZIuvRE3pUeQJbOtdwNZwaFBccDPXub/s1600/DSC_1367.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHkoyTboRLfZlI2Qn5ppeI6YTpr5VeY37ZbR5YII83gcmw6uDtYFZqwl3JCDags0iMgaOm6-PCZ9U64yqFeUOboglBvdvPTm_aXRhM0waSGm6cCAZIuvRE3pUeQJbOtdwNZwaFBccDPXub/s640/DSC_1367.JPG" width="640" /></a></div>
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<div style="font-family: "Trebuchet MS",sans-serif;">
<b>Ingredients:</b></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<b>Yam-500 gms</b></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<b>Oil-3 teaspoons</b></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<b>Mustard seeds-half tsp</b></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<b>Jeera-half tsp</b></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<b>Curry leaves-A sprig</b></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<b>Asafoetida- a pinch</b></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<b> Turmeric powder-1/4 tsp</b></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<b>Sambar powder-2 tsp</b></div>
<b><span style="font-family: "Trebuchet MS",sans-serif;">Salt to taste</span></b><br />
<br />
<br />
<div style="text-align: justify;">
<b><span style="font-family: "Trebuchet MS",sans-serif;">Cube yams and boil in water till soft. Discard the water. In a kadai pour a little oil then add mustard, jeera and curry leaves. When this splutters add a pinch of asafoetida and add the boiled and cubed yam. Now add turmeric powder,sambar powder and salt to taste. Keep the fire in sim and keep stirring till yam gets roasted properly. Remove from fire and transfer in serving bowl.</span><span style="font-family: "Trebuchet MS",sans-serif;"> This goes well with rasam rice. Sending this to<a href="http://itsnotmadrasi.blogspot.com/2011/08/new-event-announcement-foods-for.html"> Vrat ka khana.</a></span></b></div>
</div>
Sanctified Spaceshttp://www.blogger.com/profile/16365658724923939631noreply@blogger.com9tag:blogger.com,1999:blog-8363635739598829088.post-14398292352917716582011-08-17T22:02:00.003+05:302011-08-31T22:58:05.984+05:30Chocolate Yogurt Banana Smoothie<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBG6Qhbac1dsOPj480qdskpghQ2NhVx62vgC-5PmJf7YAseHJDsyh4MtJZKLFW3BfeXWyI6OJgo0nRsF7vKmYuGlWRsRTfAGRqja1pfC2A3Hqhto8QJ8xVdSp_CenUXKYoWx1oif4fxKfc/s1600/Smoothie+012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBG6Qhbac1dsOPj480qdskpghQ2NhVx62vgC-5PmJf7YAseHJDsyh4MtJZKLFW3BfeXWyI6OJgo0nRsF7vKmYuGlWRsRTfAGRqja1pfC2A3Hqhto8QJ8xVdSp_CenUXKYoWx1oif4fxKfc/s640/Smoothie+012.JPG" width="468" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz1VipkZl1IKcYGbJrq3m91k7pfkdxtltf4mWlePcXQhV51JISb_O80A4VpwONp7l5KZ6ihNN94oLAywc2u_jkdwXspkvf3iWOnaMB5SjktFrk0D8EtRkQ8caB7sOfYjBt8pP494zvvp2m/s1600/DSC_0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz1VipkZl1IKcYGbJrq3m91k7pfkdxtltf4mWlePcXQhV51JISb_O80A4VpwONp7l5KZ6ihNN94oLAywc2u_jkdwXspkvf3iWOnaMB5SjktFrk0D8EtRkQ8caB7sOfYjBt8pP494zvvp2m/s640/DSC_0002.JPG" width="424" /></a></div><a href="http://www.blogger.com/goog_704919203"><br />
</a><br />
<div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b><a href="http://ticklingpalates.blogspot.com/2011/08/blog-hop-wednesdays-week-2.html">Radhika's Blog hop Wednesday</a> is on for the second week. I have been paired with Priya Sreeram another friendly blogger, with awesome recipes. I would love to meet her someday. Check out her gorgeous <a href="http://eq-myblog.blogspot.com/2010/11/patiala-di-lassi.html">Patiala di lassi</a> . While I was checking out the ingredients I noticed that I have banana and chocolate syrup in the fridge. So I thought why not make a chocolate yogurt smoothie. So do check this recipe.</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b><br />
</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Ingredients</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>1-Frozen banana</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>3/4 -milk</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b> 1/2 cup yogurt or vanilla yogurt</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Hershey's Syrup-4 tbsp</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b><br />
</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Peel banana skin and freeze banana in a zip lock. Mash the banana add milk yogurt and the syrup. Blitz this in a blender ensure that everything is smooth and mixed well. And your done. You can also use vanilla yogurt instead of plain yogurt. This is an ideal breakfast drink.</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsQGtfSDH4LZirLi3iQMX4tE3f8wdp5swUQGuqRBE5fDnJ_k6bA8oFG-Faz532_2BNoUMDJ2BQ0APkAgowF8Y-hnAmqeIKXsnn5Kcs6jjnuJeRTiLuppSilKfgxN5Q1o5pJPKAx45gXEzv/s1600/blog+hop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsQGtfSDH4LZirLi3iQMX4tE3f8wdp5swUQGuqRBE5fDnJ_k6bA8oFG-Faz532_2BNoUMDJ2BQ0APkAgowF8Y-hnAmqeIKXsnn5Kcs6jjnuJeRTiLuppSilKfgxN5Q1o5pJPKAx45gXEzv/s1600/blog+hop.jpg" /></a></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b> </b></div><br />
<br />
<div style="font-family: "Trebuchet MS",sans-serif;"><b>Sending this also to <a href="http://ticklingpalates.blogspot.com/2011/08/announcing-lets-cook-series-7.html">Radhika's Scrumptious Breakfasts</a> . </b></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTQVwIaBkgaWj455ZU9th4CEqrFs65CZWrRJYtaxpcrea6D-mXYrag0T2572sm420iwjEI5_UeFVEayCJS2VSiTEhlF9p8TL9556yix2mnvVIqeiqiZr5KPkhmk9Dm1Ftl4_Jnx0iHj6jf/s1600/Lets+Cook.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="155" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTQVwIaBkgaWj455ZU9th4CEqrFs65CZWrRJYtaxpcrea6D-mXYrag0T2572sm420iwjEI5_UeFVEayCJS2VSiTEhlF9p8TL9556yix2mnvVIqeiqiZr5KPkhmk9Dm1Ftl4_Jnx0iHj6jf/s320/Lets+Cook.jpg" width="320" /></a></div><br />
<b><span style="font-family: "Trebuchet MS",sans-serif;">and..</span><a href="http://tasteofpearlcity.blogspot.com/2011/08/any-one-can-cook-series-31.html"><span style="font-family: "Trebuchet MS",sans-serif;">Any one can cook :Series 31</span></a></b> , <b><span style="font-family: "Trebuchet MS",sans-serif;"><a href="http://janakipattiskitchen.blogspot.com/2011/08/kids-delight-no-fire-cooking.html%20">" Kids Delight - no fire cooking" Event</a>. started by <a href="http://spicingyourlife.blogspot.com/2010/01/announcing-kids-delight-wholesome.html">Srivalli.</a></span></b><br />
<b><span style="font-family: "Trebuchet MS",sans-serif;"><br />
</span></b><br />
<b><span style="font-family: "Trebuchet MS",sans-serif;">and <a href="http://www.jamhands.net/2011/08/recipe-sharing-monday-4-features.html">Jam hands</a></span></b></div>Sanctified Spaceshttp://www.blogger.com/profile/16365658724923939631noreply@blogger.com23tag:blogger.com,1999:blog-8363635739598829088.post-48652980276659728632011-08-11T09:15:00.000+05:302011-08-31T22:49:53.517+05:30Biscuit custard pudding with a hint of coffee<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Recently we had this pot luck blog party. We had oodles of good home made food. I happened to taste a delicious pudding made by <a href="http://vidhas-jg.blogspot.com/2009/03/cake-custard-pudding.html">Srividhya Balaji</a>. I was hooked. She used biscuits and sponge cake to make the pudding. I kept craving for the pudding and finally decided to make biscuit and coffee pudding. The recipe reference was from <a href="http://vegbowl.blogspot.com/2010/04/coffee-n-biscuit-pudding-cake.html">here</a> and <a href="http://divyascookbook.blogspot.com/2010/04/custard-pudding-with-coffee-and.html">here</a></b></div><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><b>This is such a tasty and simple recipe and a no bake one at that. The taste is universal in its appeal and one can fix it in a short period of time.</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Bt7Ug7V6fPM85q3WykSnKQlYPfujSet3M5bRD7G2yycmRX8nDqElKJ5B_SSCjQRoIJi7Wm82BZLYiSfmcTdV5WwpyprAgSFKMoc3dw498D_SqWMPjJsskipBvSu9f6QaTZalKRJIJppl/s1600/Picture+052.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="507" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Bt7Ug7V6fPM85q3WykSnKQlYPfujSet3M5bRD7G2yycmRX8nDqElKJ5B_SSCjQRoIJi7Wm82BZLYiSfmcTdV5WwpyprAgSFKMoc3dw498D_SqWMPjJsskipBvSu9f6QaTZalKRJIJppl/s640/Picture+052.jpg" width="640" /></a></td></tr>
<tr style="font-family: "Trebuchet MS",sans-serif;"><td class="tr-caption" style="text-align: center;"><b>Layered custard delight</b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRp__Xnb209giuY_r1bXl-Ebmc4XoD8uh9rU0OWW6JSo1bmPQoZTMYETwoEFGuTb4JJR-yrAJqE76VU18eFyaK0l8B0R0eCKoGDg5Yete93UwgiSNkwqMjCJXNBHB_XS6hQdLjOoKrSshf/s1600/Picture+042.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRp__Xnb209giuY_r1bXl-Ebmc4XoD8uh9rU0OWW6JSo1bmPQoZTMYETwoEFGuTb4JJR-yrAJqE76VU18eFyaK0l8B0R0eCKoGDg5Yete93UwgiSNkwqMjCJXNBHB_XS6hQdLjOoKrSshf/s640/Picture+042.jpg" width="640" /></a></td></tr>
<tr style="font-family: "Trebuchet MS",sans-serif;"><td class="tr-caption" style="text-align: center;"><b>with a hint of coffee..</b></td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><div style="font-family: "Trebuchet MS",sans-serif;"><b> Ingredients</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Vanilla Custard powder-3 tablespoons</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Krackjack biscuits</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Milk-1/2 litre</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Sugar-3 tablespoons</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Coffee decoction to dip biscuits half a cup</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><b><br />
</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Method. Prepare custard according to the instructions on the pack. Take 1/4 cup milk from 1/2 litre milk add 3 tablespoons of custard powder and mix well. Boil remaining milk with 3 tablespoons of sugar. Remove from flame, add the custard powder and cook again stirring continuously. Ensure that the custard does not get charred. Stir till it becomes thick and coats the back of the spoon. Set aside till warm</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b><br />
</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Now get down to making layers for the pudding. Take a biscuit and dip in coffee decoction and line your bowl. Next take a generous amount of custard and spread it on top of the biscuit. I built three layers good enough for the shape to be retained. I topped the layer with Hershey's chocolate syrup. And your done. Refrigerate for three to four hours. This is an egg-less and hassle free recipe and tastes divine. </b></div><div style="font-family: "Trebuchet MS",sans-serif;"><b> </b></div></div>Sanctified Spaceshttp://www.blogger.com/profile/16365658724923939631noreply@blogger.com15tag:blogger.com,1999:blog-8363635739598829088.post-83732187936272152272011-08-03T10:09:00.000+05:302011-08-31T22:49:53.535+05:30Bisibele Bath<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="separator" style="clear: both; text-align: center;"></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioZYSXuk2VgTD-B6hyphenhyphenSzNK77_Avu8e6TO8I3UXi2sk376jS2reYkZzpeRsvqR6iRbDZipVtiACPkyKXuU_td_bOasmgP9TEF8fTBqEEHQ1cBAtPFDN_xGZ_cbIZXDj7TeuFqABHWOEzSX-/s1600/images+%25281%2529-1_thumb.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
</a><b> </b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Radhika of <a href="http://ticklingpalates.blogspot.com/2011/07/announcing-blog-hop-wednesdays.html#more">Tickling Palates</a> has announced a fun way to link up with bloggers with an event called the "Blog hop Wednesday". The aim is to make a lot friends who come with a recipe in tow. Sounds like fun right. I have been paired up this week with Sangeetha from <a href="http://sangeethaskitchen.blogspot.com/">Typical Indian cooking</a>. She has a lot of recipes on the blog and a friendly person too. I chose to make <a href="http://sangeethaskitchen.blogspot.com/2011/05/bisibela-bath.html">bisibele bath</a> from her blog. This is my husbands favorite recipe. I have made my version of the classic Karnataka special. So do check out the recipe.</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b> </b></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZhVWAaJcvgn5sdkqRrN6Sp7kpnQjlnSm0CgDs_X8dZVZtoqFEZ4naXp4BviCxvqNccSo5iLvse_mlxO6joj7EoRXGJTl9vB8UXMze9XhuDAl8EOlOBiDJ4zTP_u2CwBSkSmOkfRpf16Bm/s1600/DSC_1994.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZhVWAaJcvgn5sdkqRrN6Sp7kpnQjlnSm0CgDs_X8dZVZtoqFEZ4naXp4BviCxvqNccSo5iLvse_mlxO6joj7EoRXGJTl9vB8UXMze9XhuDAl8EOlOBiDJ4zTP_u2CwBSkSmOkfRpf16Bm/s640/DSC_1994.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i><span style="font-family: "Trebuchet MS",sans-serif;">Bisibele Bath</span></i></b></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td></tr>
</tbody></table><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b></b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Ingredients</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Rice-1 cup</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Toor Dal-1/2 cup</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Mixed vegetables- I used 1 carrot,2 brinjals,4-5 strings of beans)</b></div><div class="separator" style="clear: both; text-align: center;"></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Lemon sized tamarind-Soaked</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Turmeric-1/4 tsp</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Salt to taste </b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Baby onions-10 nos</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Sambar powder-1tsp</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>oil-for frying onions</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Ghee-1 spoon</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Coriander leaves for garnish</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b><br />
</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>For the powder to be fried and powdered</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>1-cardamom</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>1-clove</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>1-cinnamon stick</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Coriander seeds-1tbsp</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Bengal gram dal-1 tbsp</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Red chillies-2</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>1-Star anise-optional</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidvgtt4LA7T7khrKom-g3hZ3oEnh2S_HoLMbU-09KCRCcHqiqG4QGpY9PkWpfAciAaCdZLHOWAfVASH5X89PMMPY-UhogCBhIvgcT_b4INH-7G57nZJQLhkZfxwn3aVQWJz2BfcGxO1OKZ/s1600/DSC_1996.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="331" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidvgtt4LA7T7khrKom-g3hZ3oEnh2S_HoLMbU-09KCRCcHqiqG4QGpY9PkWpfAciAaCdZLHOWAfVASH5X89PMMPY-UhogCBhIvgcT_b4INH-7G57nZJQLhkZfxwn3aVQWJz2BfcGxO1OKZ/s640/DSC_1996.JPG" width="640" /></a></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b><br />
</b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>This method of mine is very simple. I pressure cook the vegetables,rice and dal with salt and turmeric powder. I use six glasses of water to be put in the cooker's container. Once this is done. I take a vessel,extract the tamarind juice,put the spice powder and sambar powder,add the rice and other ingredients to this and let this mixture cook well. Once well done add the pearl onions(which is fried in oil) to this mixture. Garnish with coriander leaves. Add a dollop of ghee while serving. I have not used coconut, if you wish to you can use 1/2 cup grated coconut. Serve this with a raita of your choice. </b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioZYSXuk2VgTD-B6hyphenhyphenSzNK77_Avu8e6TO8I3UXi2sk376jS2reYkZzpeRsvqR6iRbDZipVtiACPkyKXuU_td_bOasmgP9TEF8fTBqEEHQ1cBAtPFDN_xGZ_cbIZXDj7TeuFqABHWOEzSX-/s1600/images+%25281%2529-1_thumb.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioZYSXuk2VgTD-B6hyphenhyphenSzNK77_Avu8e6TO8I3UXi2sk376jS2reYkZzpeRsvqR6iRbDZipVtiACPkyKXuU_td_bOasmgP9TEF8fTBqEEHQ1cBAtPFDN_xGZ_cbIZXDj7TeuFqABHWOEzSX-/s1600/images+%25281%2529-1_thumb.jpg" /></a></div></div>Sanctified Spaceshttp://www.blogger.com/profile/16365658724923939631noreply@blogger.com23tag:blogger.com,1999:blog-8363635739598829088.post-59284815147385279692011-07-19T23:10:00.005+05:302011-10-24T16:21:30.359+05:30Wheat Halwa<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="font-family: "Trebuchet MS",sans-serif;">This is a typical Diwali treat at my place and my mom- in- law's signature dish. Just tried this out today. I like this home made version better than store bought ones. Its incredibly tasty and a melt in your mouth treat. It requires a bit of work but worth the effort. So do check out the recipe. </span></b></div>
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<b>Ingredients</b></div>
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<b>Samba Wheat grains -1 glass( 250 gms approximately)</b></div>
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<b>Sugar-2 1/4 cup ( u can increase if you want it sweeter)</b></div>
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<b>Cardamom pods -10 which were powdered</b></div>
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<b>Cashews-A handful broken</b></div>
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<b>Ghee-10 tablespoons(150 ml approximately) </b></div>
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<b>Soak wheat grains overnight. I added 3 glasses of water to immerse the wheat grains.</b></div>
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<b><span style="font-family: "Trebuchet MS",sans-serif;">Put the wheat grains in a mixer and grind . To extract the milk grind the wheat with one glass of water and extract the milk. The first extract will be thick, the last extract will be watery. I did this procedure thrice. Discard the glutinous mass of wheat. Use a sieve to filter the milk. </span></b></div>
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<b><span style="font-family: "Trebuchet MS",sans-serif;">The filtered wheat milk will look like this. If you keep this aside, the milk will remain at the bottom and the water will remain on top. I did not discard the water because the wheat milk will coagulate fast and might get charred if not careful.</span> </b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbrfpOO46nOUlO4URv9BuEXG0M6ct36PXjWeXDYnrCh0MikWmbmlRceTbeax5CaA3q3je4gTiCm7JNtsS4A3RyAZzh9a16WmaRdXwUrvZyxQK2A6UVa1QgpFxBto1fYConxeE3hpJCYXXo/s1600/DSC04497.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbrfpOO46nOUlO4URv9BuEXG0M6ct36PXjWeXDYnrCh0MikWmbmlRceTbeax5CaA3q3je4gTiCm7JNtsS4A3RyAZzh9a16WmaRdXwUrvZyxQK2A6UVa1QgpFxBto1fYConxeE3hpJCYXXo/s320/DSC04497.JPG" width="320" /></a></div>
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<b><span style="font-family: "Trebuchet MS",sans-serif;">Now prepare the sugar syrup. Take sugar in a pan add 3/4 cup of water to the sugar. Start stirring it. Take a little bit of milk and add it to the sugar syrup to remove the scum. You can see the scum in the picture above. </span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgexOCLsDxpfd9KKk_Kn_FUCWTmu1v9rR5A9HEmyLDA9WCIb_8jUaI0DsaJ0nTJ063Gtxq5l3m9OZS63rrlkcrteN0TzLTTAPevTE8uG8Z-m0kcJRu6YKkuRDHCKyaWu65c1A-lAePlJpTh/s1600/DSC04500.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgexOCLsDxpfd9KKk_Kn_FUCWTmu1v9rR5A9HEmyLDA9WCIb_8jUaI0DsaJ0nTJ063Gtxq5l3m9OZS63rrlkcrteN0TzLTTAPevTE8uG8Z-m0kcJRu6YKkuRDHCKyaWu65c1A-lAePlJpTh/s320/DSC04500.JPG" width="320" /></a></div>
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<b>Stir this mixture till it attains a single string consistency. You can check the consistency with your finger.</b></div>
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<b><span style="font-family: "Trebuchet MS",sans-serif;">The wheat milk has been added to the sugar syrup. Stir this well till it forms a mass. </span></b></div>
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<b>Take a little bit of color and add this to the mixture. After this you will have to add cardamom and cashew nuts. You have to keep stirring the mixture well and cannot leave it unattended. You have to keep adding ghee, as you are stirring in stages as it forms a mass.</b></div>
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<b>You can see the I have added the cardamom powder,cashew nuts and ghee and the mixture is forming into mass. The main difficulty in making this sweet is stirring. I had to stir this for 45 minutes.Its better to stir this on a low flame to prevent it from getting charred. This is important if you want to make pieces.</b></div>
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<b>Please check this consistency, the whole mixture has formed a ball.</b></div>
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<b>Grease a plate with ghee. Put the whole mixture on to a plate. Let it cool. Cut into desired shapes.</b></div>
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<b style="font-family: "Trebuchet MS", sans-serif;">Cut into desired shapes. I cut them up into a diamond shape. This was not cloyingly sweet but just right. If you like it sweeter please add more sugar. I got 40 pieces for one glass of wheat.</b></div>
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<b style="font-family: "Trebuchet MS",sans-serif;">Sending this to <a href="http://ticklingpalates.blogspot.com/2011/08/announcing-diwali-special-sweets.html">Diwali Special Sweets & Savories </a></b></div>
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<b style="font-family: "Trebuchet MS",sans-serif;"><a href="http://itsnotmadrasi.blogspot.com/2011/09/100-day-global-food-festival-and-also.html">Global Food Festival </a>by Kalyani</b></div>
</div>Sanctified Spaceshttp://www.blogger.com/profile/16365658724923939631noreply@blogger.com27tag:blogger.com,1999:blog-8363635739598829088.post-84303013851088566012011-06-30T15:53:00.001+05:302011-08-31T22:49:53.571+05:30Jamun Raita<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo9EmgHDrSjkRguVpbp8m-7RobACknGGMnlSNEPk7Y4H4eqjts6XE6kIRBLs7BOJLcSNPIEhDBq8_t0ErrsjVR0SdqkpZwyjARx1KQk9wPNTjBKIE3gUN6TRMu8aMvUfPHF5nc0v9AdFCU/s1600/DSC_1417.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="371" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo9EmgHDrSjkRguVpbp8m-7RobACknGGMnlSNEPk7Y4H4eqjts6XE6kIRBLs7BOJLcSNPIEhDBq8_t0ErrsjVR0SdqkpZwyjARx1KQk9wPNTjBKIE3gUN6TRMu8aMvUfPHF5nc0v9AdFCU/s640/DSC_1417.JPG" width="640" /></a></div><br />
<div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"><b>There is a legend associated with Jamun fruit and it begins with these lines , "Sutta Pazham Vendumaa Sudaatha Pazham Vendumaa". These are the immortal lines uttered by Skanda disguised as a child to Avaiyyar an ascetic and a poetess of the Sangam period. She was such a realized soul and yet she thought she was hitting a plateau in her learning curve and was thinking of retirement. Lord Muruga seized this opportune moment and let her know that learning is a lifelong process and ego is an obstruction to it, through these innocent words. I have explained the same below. </b></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"><b>Avvaiyar a travelling minstrel got tired one day and decided to take rest under the shadow of a Jamun tree. She was hugry and thirsty. Skanda disguised as a shepherd on the tree, asked Avvai whether she wanted roasted fruit or unroasted fruit . Avvai answered that she wanted roasted fruit without thinking too much. Lord Muruga scattered some Jamun fruit to the ground. Avvaiyar started picking up the fruit and blowing the sand that was stuck to it. The fruit had become warm because of the hot sand. </b></span><span style="font-family: "Trebuchet MS",sans-serif;"><b>At that time the little boy asked her whether the fruits were warm. Being a highly evolved person she understood that this was divine play because it is not possible to have roasted fruit from the tree and yet there she was blowing on the fruit as if to cool. She was amazed by this analogy and was curious to find out the identity of the boy. Upon enquiry she found out that the little boy was none other than Lord Muruga. This legend is associated with a place called Pazhamudircholai in Madurai. This is the story behind the simple Jamun fruit and now I'm heading to the recipe. </b></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"><b>I have made a raita out of this fruit. This is also known as Java plum. </b></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"><b>Ingredients</b></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"><b>Jamun fruit-1 cup</b></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"><b>Curd-1 cup</b></span></div><div style="text-align: justify;"><b><span style="font-family: Trebuchet MS;">Salt to taste</span></b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b><span style="font-family: Trebuchet MS;">To temper</span></b></div><div style="text-align: justify;"><b><span style="font-family: Trebuchet MS;">Oil-1 tsp</span></b></div><div style="text-align: justify;"><b><span style="font-family: Trebuchet MS;">Mustard-1 tsp</span></b></div><div style="text-align: justify;"><b><span style="font-family: Trebuchet MS;">Urad dal-1 tsp</span></b></div><div style="text-align: justify;"><b><span style="font-family: Trebuchet MS;">Asafoetida-a pinch</span></b></div><div style="text-align: justify;"><b><span style="font-family: Trebuchet MS;">Red chili- 1 or 2</span></b></div><div style="text-align: justify;"><b><span style="font-family: Trebuchet MS;">Curry leaves-a sprig</span></b></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"><b> </b></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"><b>Method- This is incredibly easy to make. Take a cup add add the cut pulp of the Jamun fruit, salt and curd and mix well. Add the tempered ingredients. And your done! This tastes awesome sweet and slightly tart. I made this pachadi as a side dish to bisi bele bath. The seeds of this fruit is dried and powdered and is used to treat diabetes. I loved every mouthful of this raita, leaving behind its unique taste and stories of a bygone era.</b></span></div></div>Sanctified Spaceshttp://www.blogger.com/profile/16365658724923939631noreply@blogger.com19tag:blogger.com,1999:blog-8363635739598829088.post-60164191580098206952011-06-17T16:20:00.000+05:302011-08-31T22:49:53.589+05:30Green coconut chutney<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj__A_wjuzPONahXE_HQ-LmlGgAsKgTX7P6XoU14LDD6nVItRSZeWcKJd9yMy4CJT-MCHGBrYZVaTxv74gnsKqVFs28iUcjYuOzxVnIMnFb3PXQbj2Ppn0BH_ZFgsorqmjzlxYDr0XJqXGc/s1600/DSC04373-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj__A_wjuzPONahXE_HQ-LmlGgAsKgTX7P6XoU14LDD6nVItRSZeWcKJd9yMy4CJT-MCHGBrYZVaTxv74gnsKqVFs28iUcjYuOzxVnIMnFb3PXQbj2Ppn0BH_ZFgsorqmjzlxYDr0XJqXGc/s640/DSC04373-2.JPG" width="512" /></a></div><br />
<div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"><b>I always land up making tomato chutney. And this coconut chutney with coriander and curry leaves truly tastes refreshing. Idlis and dosas taste so much better with this chutney. This is the procedure that I followed to make this chutney. </b></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"><b>Ingredients</b></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"><b>Grated coconut-I used half of the coconut</b></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"><b>Fried gram-2 fistfuls</b></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"><b>Coriander leaves-2 fistfuls</b></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"><b>Curry leaves-2 fistfuls</b></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"><b>Green chillies-2</b></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"><b>Salt to taste</b></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"><b>For tempering</b></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"><b>Oil-1/2 teaspoon</b></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"><b>Mustard-1 teaspoon</b></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"><b>Asafoetida-a pinch</b></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif;"><b>Method: Grate coconut and keep aside. Take a mixer add coriander and curry leaves and blend well with a little water. Now add the grated coconut ,fried gram,green chillies and salt to taste. Blend well till done. Now temper with the ingredients provided above. It was a welcome break to savor this chutney after a long time. </b></span></div></div>Sanctified Spaceshttp://www.blogger.com/profile/16365658724923939631noreply@blogger.com10tag:blogger.com,1999:blog-8363635739598829088.post-44314420788643919092011-06-09T12:21:00.004+05:302011-06-10T17:19:02.308+05:30Under the Tuscan Sun<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: "Trebuchet MS", sans-serif; text-align: justify;"><b>When you walk into <a href="http://www.tuscana.in/">Tuscana Pizzeria</a>, you get the vibe, a warm unpretentious vibe, a place bustling with good food, people and cheerful banter. Created by Vipin Sachdev and Chef Willi, this is clearly one of the best places to eat authentic Italian fare. </b></div><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: small;"><b>Just Outside the Pizzeria</b></span></td></tr>
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<div style="text-align: justify;"><div style="text-align: center;"><div style="text-align: left;"><div style="text-align: justify;"><b><span style="font-family: "Trebuchet MS", sans-serif;">On a Friday afternoon I visited this place with a friend. We ordered my favorite soup, the Minestrone col Pesto. It is almost become a ritual for me to order this soup. While we were waiting, we were served some crunchy crudites and dip made of olive oil and basil. </span></b></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs77xUSGZspjLoAGf6SyMEKO5tUV0z1fQicF_bCqYy4R1RYPxlfmCHewnFvCRwOqxZBrhOxm2hC93ofG0VEaQXmJkUFWEoKXWFZGaZT5kmX7VYXGwemS8Hd2HqgifXE6-ZMrKDjk0ajYaX/s1600/DSC_1177.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs77xUSGZspjLoAGf6SyMEKO5tUV0z1fQicF_bCqYy4R1RYPxlfmCHewnFvCRwOqxZBrhOxm2hC93ofG0VEaQXmJkUFWEoKXWFZGaZT5kmX7VYXGwemS8Hd2HqgifXE6-ZMrKDjk0ajYaX/s640/DSC_1177.JPG" width="640" /></a></td></tr>
<tr align="center"><td class="tr-caption"><span style="font-size: small;"><b><span style="font-family: "Trebuchet MS", sans-serif;">Finger Food:The bread sticks and the dip made a lovely combo.</span></b></span><br />
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<tr><td class="tr-caption" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: small;"><b>Minestone Soup</b></span></td></tr>
</tbody></table><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;"><b>Coming to the soup</b>, <span style="font-family: "Trebuchet MS", sans-serif;"><b>this is a traditional vegetable soup with pistachio pesto and olive oil. I really loved that the soup had generous amounts of Italian vegetables like zucchini, carrots, French beans, sweet peppers and white beans. It was incredibly light on my palate with just the right amount of tomatoes and olive oil. A perfect eat and slurp soup which is a meal by itself. Every time I took a sip I was reminded of Ratatouille the animation film and the simple pleasures of home cooked meal. Double muah's to the soup.</b></span></span></div></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><br />
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<div style="text-align: justify;"><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;"><b>For the main course I ordered a foldable pizza, the Calzone Ripieno.</b></span></div></div><span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<div style="text-align: justify;"></div><div style="text-align: justify;"><div style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIfC2HgBNJncuebHwg6RORURnU-zqWJ8msev8-b7uMn0WLbufkknzd5nCtUwV_AccFFAOQPQ9VlLMaxO9gahsy_R-bDPI6ao2qI6LDunvYHanuJ3pBg8_mqY8OgKAcA5I-eoLa4cjJUzt0/s1600/DSC_1195.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIfC2HgBNJncuebHwg6RORURnU-zqWJ8msev8-b7uMn0WLbufkknzd5nCtUwV_AccFFAOQPQ9VlLMaxO9gahsy_R-bDPI6ao2qI6LDunvYHanuJ3pBg8_mqY8OgKAcA5I-eoLa4cjJUzt0/s640/DSC_1195.JPG" width="640" /></a></span><span style="font-family: "Trebuchet MS", sans-serif;"><b> <span style="font-size: small;">A folded pizza with mozzarella and ricotta cheese, tomato sauce, spinach and mushrooms served straight from the oven.</span></b></span><br />
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</div></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><b>First up, it is heartening to know that there are two options to choose from, for the base, the whole meal option and the classic base. The tomato sauce has no onion or garlic. This is a great feature for people who would like to skip the same. I ordered the classic 9" pizza. The pizza was cooked to perfection thanks to the traditional wood fired oven used at Tuscana. The pizza was served hot and I cut up a chunk to check out the emerald spinach and mushrooms inside. Every bite was bursting with "Popeye the Sailor and Olive Oyl" goodness! This was incredibly filling leaving no room for more food but dessert! I sprinkled some oregano flakes to enhance the flavor. Personally, I would prefer to have a thin crust pizza next time.</b></span></div><div style="text-align: justify;"></div><span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
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</div><div style="text-align: center;"><i><span style="font-family: "Trebuchet MS", sans-serif;"><b>"Are you a pizza liberal or a pizza conservative? A comprehensive American survey found that while liberals prefer thin crust pizza with a little wine, conservatives take to the deep-dish variety served with coke and French fries." </b></span></i></div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><i><span style="font-family: "Trebuchet MS", sans-serif;"><b>This was an interesting tidbit I read in the Times of India </b></span></i></div><span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
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<div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><b>For dessert I was craving coffee, but I settled for their famous Panna Cotta.</b></span></div><span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHFu0i52Ds_ioHXf676oX34Ov_cKIiSD3B8128s54P-WuiFmJCT3aOTReVsP3O797udz35F5sRctezH7shPLk5ZRs2F7W5dmDiX7YpI9bAzM3EChmefdSvM1Ss78pmqqgqI2gA91VEuIvs/s1600/DSC_1222.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHFu0i52Ds_ioHXf676oX34Ov_cKIiSD3B8128s54P-WuiFmJCT3aOTReVsP3O797udz35F5sRctezH7shPLk5ZRs2F7W5dmDiX7YpI9bAzM3EChmefdSvM1Ss78pmqqgqI2gA91VEuIvs/s640/DSC_1222.JPG" width="640" /></a></div><span style="font-family: "Trebuchet MS", sans-serif;"><b></b></span><br />
<div style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;"><b> <span style="font-size: small;">Chocolate Panna Cotta layered cake with compote of fresh oranges</span></b></span></div><span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><b>The dessert was rich and gratifying. The soft moist chocolate cake played the perfect foil to the tang of orange compote. The monotony of chocolate was broken by the fresh citrus burst; the able sidekick was the cream. Spoon a slice of the cake and eat it along with the orange compote and the next time dunk in the cream. What a life!</b></span></div><span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0aFadnrnnnsZMX3GLuZT7LlBTpjdRRTLjHHqnfjsBPs6Z6HzC8MrLTqMVrx6edNKHNNjy-WAbEfCeEY9nDqvu4kaat69tUhgm-myslzR89ZbSHjMQD5-hgcyWST4xPbTaSDT-VZsyLP2j/s1600/DSC_1225.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0aFadnrnnnsZMX3GLuZT7LlBTpjdRRTLjHHqnfjsBPs6Z6HzC8MrLTqMVrx6edNKHNNjy-WAbEfCeEY9nDqvu4kaat69tUhgm-myslzR89ZbSHjMQD5-hgcyWST4xPbTaSDT-VZsyLP2j/s640/DSC_1225.JPG" width="640" /></a></span><br />
<div style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;"><b><span style="font-family: "Trebuchet MS", sans-serif;"> <span style="font-size: small;"> Tiramisu:Mascarpone,cream,coffee and lady finger biscuits</span></span></b></span></div><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"></span></span><span style="font-family: "Trebuchet MS", sans-serif;"><b>I just had a spoonful of Tiramisu from my friend's plate and my coffee craving was fixed. The creamy decadence of mascarpone cheese and the spongy ladyfingers with a light hint of coffee was heaven indeed. You can finish this in minutes and still want for more.What a lovely way to end a meal, satisfaction guaranteed.</b></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><b><br />
</b></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><b>With food so good, it is not surprising that Tuscana has won many awards to its credit. </b></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><b>Times of India Award 2010 - Best Italian Restaurant</b></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><b>the Miele Guide 2009/2010 - Asia's Finest Restaurant</b></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><b>Burrp.com - Best Wood Fired Pizza 2010</b></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><b></b></span></div><div style="text-align: justify;"><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><b>I also make it a point to be seated in a cozy nook close to my favorite picture the wasp shaped Vespa. </b></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz0kia4rYjHwuCVtO6CqUnGc_gH9fTg5BIsI9Y0WIniRh2nuv3CYy4ThOefCaf_hVADqUUEQ8DRZQGRDKW7HDYWk8ZQwS6xaHWIXntnQzudB6iLYKroYTvwoFAWhwpM6fXeUZK4Po1kxca/s1600/tuscana.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz0kia4rYjHwuCVtO6CqUnGc_gH9fTg5BIsI9Y0WIniRh2nuv3CYy4ThOefCaf_hVADqUUEQ8DRZQGRDKW7HDYWk8ZQwS6xaHWIXntnQzudB6iLYKroYTvwoFAWhwpM6fXeUZK4Po1kxca/s640/tuscana.JPG" width="640" /></a></td></tr>
<tr style="font-family: "Trebuchet MS", sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>An array of pictures adorning the walls of the Pizzeria.</b></span></td></tr>
</tbody></table></div><div style="text-align: justify;"></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><b></b></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><b>On the whole it was a delightful experience. I enjoyed the food and will go back for the minestrone soup. This was pièce de résistance for me. This is an ideal place to hang out with friends and family, thanks to its informal setting. So do head out there in droves. Coming to price it is a tad expensive, but these days even the American pizzas are equally expensive. The prices were commensurate with the quality of ingredients used. The service was good. The staff was very helpful and did not rush us Life is beautiful indeed with Tuscana just around the corner! </b></span><br />
<b><span style="font-family: Trebuchet MS;"></span></b></div><span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<div style="text-align: justify;"></div><span style="font-family: "Trebuchet MS", sans-serif;"><b></b></span><span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><b>Many thanks to Chef Willi and <a href="http://www.chennaifoodguide.org/">Chennai Food Guide </a>for making this happen. A new and spacious <a href="http://www.tuscana.in/newsevents.asp?newsid=NS1021">Tuscana on Chamiers</a> has opened its doors recently to all lovers of good food. Do make a visit. </b></span><br />
<br />
<strong><span style="font-family: Trebuchet MS;">Sending this to the <a href="http://paisleypassions.blogspot.com/2011/06/fun-wfood-friday-linky-party.htm">Paisley Passions Party.</a> , <a href="http://www.littlebrickranch.com/2011/06/foodie-friday-12-bikini-friendly-eats.html">Little Brick Ranch</a>, and <a href="http://annkroeker.com/2011/06/09/food-on-fridays-pioneer-womans-pasta-with-pesto-cream-sauce-and-a-brief-backyard-diversion/">Food on Fridays</a></span></strong></div></div></div></div></div>Sanctified Spaceshttp://www.blogger.com/profile/16365658724923939631noreply@blogger.com15Wallace Gardens 3Rd St,Nungambakkam , Chennai, Tamil Nadu, India13.0614749 80.25106579999999213.0612254 80.25008179999999 13.061724400000001 80.2520498tag:blogger.com,1999:blog-8363635739598829088.post-15671427124465088462011-05-28T12:43:00.006+05:302011-08-31T22:49:53.606+05:30Greens Mash<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlekBqqM0WwG0bxiXph-W4paBGqO26bRJBIELTY5h1dBmemMnSVapoHPglT8fr6Cgz2Ehdk0GWcuE3w1g7Oa-ojEEZlnaKCwQk_Md16kol1EaJNKx40vGSqxw9oe5yXO_dJ4fP66QpqlHK/s1600/Greens+Mash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlekBqqM0WwG0bxiXph-W4paBGqO26bRJBIELTY5h1dBmemMnSVapoHPglT8fr6Cgz2Ehdk0GWcuE3w1g7Oa-ojEEZlnaKCwQk_Md16kol1EaJNKx40vGSqxw9oe5yXO_dJ4fP66QpqlHK/s640/Greens+Mash.jpg" width="640" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: small;"><br />
</span></b></div><div style="text-align: justify;"><div style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: small;">This post went missing after blogger maintenance.Re-posting it.</span></b></div><div style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: small;">This mash of greens and lentils tasted awesome.One of the main reasons being it was grown at home in the pot with out any pesticide.The greens were so fresh, it went straight from the pot to the pan with only cutting time to be accounted for!If you get a hold of this keerai,do grow it at home.Its worth the effort.I have used Indian Spinach and Dwarf Copper leaf.Check out the colour of the leaves bursting with good health.Indian Spinach is a good source of iron and calcium and the Dwarf Copper Leaf is a good source of anti oxidants.It also has the ability to scavenge free radicals.Do get your fix of antioxidants with this mash.While eating greens it is advisable to drink lemon juice to aid the absorption of iron from greens. </span></b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: small;">Ingredients</span></b></div><div style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: small;">Indian spinach(pasalai keerai)-1 cup</span></b></div><div style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: small;">Dwarf Copperleaf foreign species-1/2 cup(Semmai Ponnanganni)</span></b></div><div style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: small;">Toor Dal -half cup</span></b></div><div style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: small;">Small Onion-5-6 finely chopped</span></b></div><div style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: small;">Green chilly-1</span></b></div><div style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: small;">Red chilly-2</span></b></div><div style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: small;">Mustard-1/4 tsp</span></b></div><div style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: small;">Jeera-3/4 tsp</span></b></div><div style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: small;">Asafoetida-2 pinches</span></b></div><div style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: small;">Tomato-1</span></b></div><div style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: small;">Turmeric-2 pinches</span></b></div><div style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: small;">Oil for tempering-1/2 tsp</span></b></div><div style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: small;">Salt to taste</span></b></div><div style="font-family: "Trebuchet MS",sans-serif;"><b><br />
</b></div><b><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Method-First wash and clean the greens,changing the water several times.Cut the greens into bits.Take a vessel add the greens with little bit of water.To this add green chilly ,tomato, finely chopped onions turmeric,asafoetida and salt.Cook till well done.Mash the greens with a spatula.Now add the cooked dal and mash well.Temper with mustard,jeera and red chilly.You can add a little bit of ghee to rice to enhance the flavour.This is going to Priya's </span><a href="http://mharorajasthanrecipes.blogspot.com/p/veggiefruit-month-event.html" style="font-family: "Trebuchet MS",sans-serif;">Veggie/Fruit of May 2011 is SPINACH</a><span style="font-family: "Trebuchet MS",sans-serif;"> ,guest hosted by </span><a href="http://rasoithekitchen.blogspot.com/2011/04/announcement-guest-hosting-veggiefruit.html" style="font-family: "Trebuchet MS",sans-serif;">Reshmi of Rasoi </a></span></b></div></div></div>Sanctified Spaceshttp://www.blogger.com/profile/16365658724923939631noreply@blogger.com7tag:blogger.com,1999:blog-8363635739598829088.post-81995966258832965282011-05-23T18:36:00.002+05:302011-08-31T22:49:53.624+05:30Banana Stem Raita-A summer cooler<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Banana Stem raita is an ideal summer raita.This aids in cooling the body and with weight loss because of the fibre content.Its such a simple raita to make with so many benefits.</strong></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixd_n8iXTsGaM91yk-oVYiPMTw3T9jx9mAAhmLkxoYJ48ZI9nwNikLsgI44l22SgKr4kZYJj-aUDaJwJAMVCx6EFs4r0zKLg-yieEmRirmKu-MW4bvUQYcqUfX2GdKf9a1Vk6uAWOLXHsM/s1600/DSC04221.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="492" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixd_n8iXTsGaM91yk-oVYiPMTw3T9jx9mAAhmLkxoYJ48ZI9nwNikLsgI44l22SgKr4kZYJj-aUDaJwJAMVCx6EFs4r0zKLg-yieEmRirmKu-MW4bvUQYcqUfX2GdKf9a1Vk6uAWOLXHsM/s640/DSC04221.JPG" width="640" /></a></div><div style="text-align: justify;"><br />
<strong><span style="font-family: "Trebuchet MS", sans-serif;">Ingredients</span></strong><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Banana Stem-1</strong></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong></strong></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Thin buttermilk water</strong></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Curd-1 cup</strong></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Salt to taste</strong></span></div><div style="text-align: justify;"><strong><span style="font-family: "Trebuchet MS", sans-serif;">To temper</span></strong></div><div style="text-align: justify;"><strong><span style="font-family: "Trebuchet MS", sans-serif;">Oil-1 tsp</span></strong></div><div style="text-align: justify;"><strong><span style="font-family: "Trebuchet MS", sans-serif;">Mustard-1/4 tsp</span></strong><br />
<strong><span style="font-family: Trebuchet MS;">Urad dal-optional</span></strong></div><div style="text-align: justify;"><strong><span style="font-family: "Trebuchet MS", sans-serif;">Asafoetida-a pinch</span></strong></div><div style="text-align: justify;"><strong><span style="font-family: Trebuchet MS;">Red Chillies-2</span></strong></div><div style="text-align: justify;"><strong><span style="font-family: "Trebuchet MS", sans-serif;">Coriander leaves-a sprig</span></strong></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong><span style="font-family: "Trebuchet MS", sans-serif;">Method: Use the inner pith of the stem.Discard the fibre.Cut this into small bits.Put this in a vessel with thin buttermilk water and salt.(You can add one or two spoons of curd to water,to make a thin buttermilk).This is done to prevent discoloration.I cooked this in a cooker.Cool this mixture.Take the plantain stem and add to yogurt.To this mixture splutter the ingredients to be tempered.Add salt to taste.I ran out of coriander leaves.You can certainly use it as a garnish.I just can't do with out this raita in the scorching summer sun of Chennai.Go ahead indulge.</span></strong><br />
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<strong><span style="font-family: Trebuchet MS;">This is going to Krithi's Kitchen who is guest hosting <a href="http://krithiskitchen.blogspot.com/2011/06/healing-foods-event-announcement.html">Healing Foods-Banana</a> started by Siri of<a href="http://www.cookingwithsiri.com/p/healing-foods-event-page.html"> Cooking with Siri</a></span></strong></div></div>Sanctified Spaceshttp://www.blogger.com/profile/16365658724923939631noreply@blogger.com13tag:blogger.com,1999:blog-8363635739598829088.post-53104424495817673282011-05-16T00:09:00.000+05:302011-08-31T22:49:53.642+05:30Coriander Rolls For ICC<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>I really liked this months </strong></span><a href="http://spicingyourlife.blogspot.com/2011/05/pudachi-wadi-coriander-rolls.html"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Indian Cooking Challenge</strong></span></a><span style="font-family: "Trebuchet MS", sans-serif;"><strong>.We were asked to try out Maharashtrian coriander rolls from Archana's </strong></span><a href="http://luv2eathate2cook.wordpress.com/2007/03/15/pudachi-wadi-coriander-rolls/"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Tried and Tested</strong></span></a><span style="font-family: "Trebuchet MS", sans-serif;"><strong>.When I read the recipe, it sounded delectable.Aromatic coriander stuffed in a dough and deep fried.Heaven indeed.Here goes my version of the recipe.</strong></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Ingredients:</strong></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>For the covering</strong></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong></strong></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Besan-3/4th cup</strong></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Wheat Flour-3/4th cup</strong></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Chilli powder-1/2 tsp</strong></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Turmeric powder-1/4 tsp</strong></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Salt to taste</strong></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Oil-3 Tbsp(heated oil)</strong></span><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>For the stuffing</strong></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Coriander Leaves-2 cups</strong></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Grated Coconut -2 Tbsp</strong></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Poppy seeds-1 Tbsp</strong></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Sesame seeds-1Tbsp</strong></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Oil-1Tbsp</strong></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Ginger,green chilli paste-1 tsp</strong></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Garlic-3 cloves</strong></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Onion-1</strong></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Lemon juice-2 Tbsp</strong></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Sugar-3/4th tsp </strong></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Red chilli powder-1/2tsp</strong></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Salt to taste</strong></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>For Tamarind Paste</strong></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>2tsp oil+1 tsp garam masala+2tsp tamarind paste</strong></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Oil for deep frying</strong></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Method-Mix the dough with ingredients mentioned in the covering section.Make a stiff dough.Set aside for 30 minutes.Chop the coriander leaves and make sure you use a paper napkin to remove the moisture.Dry roast grated coconut,poppy seeds and sesame seeds individually.Blend into a course powder.Take oil in a pan roast the ginger green chilli paste,onion and garlic till well done.Let this cool.Now to this add chopped coriander leaves and the course powder.Add in the red chilli powder,sugar and lemon juice.Add salt to taste.This mixture tasted great by itself.This could be used as a filling for sandwiches.I felt like spooning off the stuffing all by myself.Now roll out the dough like a puri.Spread the tamarind paste.Place ample amount of stuffing.Make a roll and seal the edges.Take oil in a pan and deep fry till well done.I had these lovely rolls with tomato sauce.The Pudachi Wadi's tasted awesome.A keeper for sure. </strong></span></div><div style="text-align: justify;"><br />
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