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We love our meats at home and our constantly trying out something new on most weekends. From gravies, curries, grilled to deep fat fried - chicken is one such meat that can be prepped up with many variations. And this is one recipe that I love devouring with simple dal & rice, a fiery pepper rasam on a gloomy day or light phulkas dolloped with some white butter. Freshly baked bread is all the more better to scoop out that spice laden gravy !!.
The flavours from freshly ground, whole spices takes this curry's taste to a different dimension, tantalising every taste bud with each morsel of a ghee laden , dal and steamed rice. Yummmm!!!
Like most of my recipes here on the blog , this chicken gravy can be made with easily available ingredients at any store or your well stocked Indian kitchen. Although I am calling it Spicy chettinad chicken, this is my mom's variation to a classic recipe. I hope you like making this one, as much as we do!! Curry leaves, coriander seeds, whole red chillies and some grated dry coconut are few of the ingredients that make this dry gravy dish, absolutely delicious.
If you like it hot & spicy like I do, feel free to increase the quantity of chillies while making the masala powder.
INGREDIENTS :
500gms Chicken (curry/breast pieces preferred)
1/2 tbsp - Turmeric Powder
Curry leaves for garnish
1 tbsp - Ginger garlic paste
3 Green chillies - Chopped
Juice of 1 lime
Salt to taste
1 large cup of water to cook the chicken
Oil - 5 tbsp
Masala/Spice Mix
4 tbsp - Coriander seeds
1/2 tbsp - Fennel Seeds
8-10 Whole dry chillies (soaked in hot water for 20mins)
1/2 cup - dry coconut, grated
2 tbsp - whole black peppercorns
1 tsp - Cumin seeds
1/2 inch - Cinnamon stick
PROCEDURE
1. In a pressure cooker - cook the chicken till half done (1 whistle on a low flame) by adding in turmeric powder and water. Strain the excess water and set aside.
2. Dry roast the ingredients listed under "Spice Mix" individually (except chillies) on a low flame and grind them all into a smooth fine paste, by adding a little amount of water, if required.
3. In a large frying pan, heat oil, add 1/2 tbsp mustard seeds, curry leaves, next add in the cooked chicken pieces along with ginger garlic paste, chopped chillies. Cook for about 4-5mins to coat the pieces with oil.
4.Finally add the spice mix and stir well to coat evenly. Check for spice/salt levels and adjust as per your preference.
4. Cook the chicken with a closed lid on a low flame with intermittent stirring for 15-20mins. You may add in water to make the gravy , as per your desired consistency. Sprinkle lime juice at the end.
5. Serve hot with steamed rice , dal curry or rotis/naan.
Hope you'll are enjoying the lazy long weekend. Do try this recipe and post your feedback here!!.
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FlavorFlameFusion by Jyothi Varne - 1w ago
When it comes to North Indian food, most of us have mainly tasted Punjabi cuisine - butter chicken, dal makhni and the likes of it, owing to their popularity. Although I have a fair number of Sindhi friends, who are pure vegetarians and well built. I've never had the chance to actually taste their authentic cuisine, until last weekend.
Sindh Kitchen located a little above Mantri Mall, is a warm, cozy restaurant that caters to authentic Sindhi food. Well, if you think, just because it's largely a vegetarian affair - the food is going to be bland and boring. You will be surprised, stuffed and sleepy by the time you finish through their thaalis. Because every dish served here is absolutely delicious. And mind you, this is coming from a hardcore carnivore ;)
A few shots of the restaurant
We started off their menu tasting with Papdi Chaat and Palak chaat. Both the dishes were outstanding and this was served along with a shot of Mint Lime Cooler. Needless to say, we all helped ourselves with a mouthful of multiple servings :)
While the Rajasthanis have their Daal bati Churma, Sindhis are know for their Dal Pakwaan - a crispy bread served with a thick lentil curry, garnished with diced onions, green chilies and a wee bit of tangy chutney.
The main course comprised of another household favourite - Rice and Sindhi Kadi with sweet bondi.
Other curries served along with plain rice were - Photey Ka ghost (Lamb Curry) and Sindhi Chicken Curry.
Of all the rotis that was served for lunch, my personal favourite was the Koki with Sai bhaji.
Snapshot of the main course
Who doesn't love fried potatoes ? And what's not to like about a potato fried twice and drizzled with spices ? Served hot from the kadai - this one will leave you asking for more.
Aloo tuk
Finally for dessert -
We had Hot Gulab jamoons with vanilla ice cream, a combination that can never go wrong!!
Pragree with rabri
I would like to thank Caroline for inviting me over to taste some absolutely amazing Sindhi food.
This place is a must visit if you want to try a different version of vegetarian cuisine and non vegetarian lovers, would definitely love their lamb curry with Sathpura Parathas. So go ahead and indulge yourself with Sindhi Cuisine @ Sindh Kitchen.
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"If there is heaven on Earth, it is here, it is here, it is here" uttered Jehangir, when he first set his eyes upon Kashmir in the seventeenth century. Nope, I am not going to talk through pages of history, or how this heaven is mutilated with terrorism overtime but about Kashmiri Wazwan. Well, Kashmiri Cuisine is one of the most delectable, delicately spiced and ancient cuisines in the world. Mostly because of the many foreign influences which each dish has. And I had the pleasure to relish this wonderful cuisine at Saffron Radisson Blu Bengaluru.
Traditional Kashmiri Wazwan cuisine is savoured mostly during marriages, which comprises of a lavish spread of authentic and traditional dishes reflecting Kashmir's food culture & tradition. The term "Wazwan" is derived from Waza - who are traditional local chefs, who specialise in cooking a mutton based feast. Radisson Blu has specially brought over their Waza for this one of a kind food festival at Saffron, which is on for dinners until 20th of August. And I must say, each dish spoke for itself - uniquely spiced, mellow on my taste buds and an overall sensory pleasure.
There are more than a dozen mutton dishes, besides vegetables and cheese-based dishes that are served as part of a Kashmiri Wazwan. At a marriage feast, four people sit around a large nickel-plated copper plate which is laid before them on a neat white cloth or 'dastarkhan'. When these copper plates, called tramis, are laid before the guests, who normally number between 50 to 100 at the groom's reception party, the flavour of the highly spicy Wazwan fills the air.
Wearing newly tailored white clothes the Waza brings in other dishes one after the other and pours them on to each trami. Balls of minced mutton with spicy red gravy called ristas are followed by Rogan Josh, Mirchi Korma, Aab Gosht and Lahabi Kebabs - and finally large balls of minced mutton cooked in curd and spices called the Gustaba. The serving of the Gustaba is the formal announcement by the Waza that the feast has finally come to an end.
Well we didn't get to experience this, but the food was absolutely unlike anything that I have ever tasted in a star property.
We started our meal with the Kokur Shorbha (Chicken soup) - which was deftly spiced broth with shreds of chicken along with aromatic spices.
Tawa Sarson Machi - Succulent pieces of fish marinated in mustard and other whole spices, char grilled to a golden hue. Paired really well with the radish dip, served along with crispies.
My personal favourite from Starters - March Kokur Tikka
Which was big chunks of chicken meat marinated overnight in thick yoghurt, along with exotic spices that Kashmir is famous for.
MAIN COURSE
Tamatar Chaman
Succulent slices of fried paneer served over a thick layer of tomato gravy, which goes best with burnt garlic naan.
Minced meat cutlets cooked in a rich tomato gravy
The other vegetarian favourite amongst the crowd was this Aubergine cooked in a tangy tomato gravy.
Kashmiri Cuisine is incomplete without saffron rice and I must say Radisson Blue got it spot on!!
If you prefer something mellow and non spicy, not that Kashmiri dishes have an overdose of flavours - go for this chicken saag.
For Dessert, we had Ras Malai and Rice Phirni.
And to digest this fabulous meal - a shot of Kahwa.
The Kashmiri Wazwan festival is on at Saffron, for Dinners only this across this entire week. Go there for the experience of trying out an exquisite cuisine which is easily not catered in Bengaluru.
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There comes a time when you feel like not going out, but then your mind craves for a different experience outside the routine, within four walls of a home. Bustling traffic seems a deterrent, yet that longing to take a journey to an all new place, dazzles with a yearning for an all new experience. I have visited almost all vineries in Karnataka, at least the best ones :) Yes, I enjoy drinking a good glass of red to warm up my soul, mostly with my partner and a white one to refresh me on a warm, midsummer. Nope, I am not a sommelier or a connoisseur. But when it comes to something that I like, I am willing to make that travel and pay a price.
My connection with wine, began while trying to start a new beginning. As I closed my close relationship with vodka forever! Wine and food, fit like hand in a glove. So when I stepped into the world of blogging, wine wasn't far away from all that sensuous good food , which I have a pleasure of tasting week after week. And yes I am lucky to have that ongoing experience, almost every other weekend. Jealous much ? ;))
SDU Winery is a Boutique Vinery, in Karnataka, that was started by Shambhavi Hingorani in 2003. It was her wine-making dream that led to producing wines from this vineyard , located at the backroad of Nandi Hills. She roped in one of the veteran Winemakers from Italy, Mr.Andrea Valentinuzzi to help in making world class red & white wines.
SDU Wines are marketed under the brand name called ‘Deva’ . The winery matures a selected portion of its wines in French Oak casks for a minimum of 6 months to produce its ‘Reserve’ wines collection. And this brunch was all about tasting some of their Winemaker's finest Reserves.
Indian wines are something that most Sommeliers would tell not to start with, its a "love hate" relationship, if I may say so. To be honest Grover tops my list :). I had always randomly heard and seen this mysterious black wine bottle called "Deva". And last Saturday had the opportunity to taste some of their finest vintage, from winemaker's collection at SDU Vinery.
This was an exclusive Brunch, hosted for a selected few and I must thank Karishma, for having me over. A short and sweet, to the point Brunch. Which had a walk through of SDU's wine making process, with just enough inputs on the wine and food pairing. While we shared most of our time with people who gave us company at this scenic location.
Here's the menu -
Guava Chilly Granita - reminded me of school days, when I would pay a rupee for one whole guava, smeared in the centre with salt & chilli powder.
Salad was a trio of brie cheese, grilled peach and beetroot served with micro-greens.
This was served with SDU Reserva Chardonnay 2014
Main course -
Kachampuli braised lamb shoulder, served with truffle mash and baby amaranthus.
The lamb was paired with SDU Reserva Syrah 2014
The Deva Syrah is a 100% shiraz (red wine) made from their own vineyard as well. (The difference however, lies in the type of grapes used) Tasting notes: Dry red – fruity and easy to drink with a hint of spice leading to a silky, smooth finish.
Dessert -
Kodaikanal Dark Chocolate and Avocado pate
This yummy chocolate dessert was paired with Wine Maker's Selection by SDU
The Final Verdict : SDU does not do vinery tours. This was an exclusive, paid brunch for a group of people. Although the wines were good and food was excellent in terms of taste and preparation. I would have preferred if there were 2 more courses to go with the wine. Considering it's a long journey from central Bangalore to reach SDU, it took us almost over 2hrs to reach this place.
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Wine is one of the most civilized things in the world and one of the most natural things of the world that has been brought to the greatest perfection, and it offers a greater range for enjoyment and appreciation than, possibly, any other purely sensory thing.” ― Ernest Hemingway
Ten years ago, the idea of drinking Indian wine would draw sniggers and the odd 'vinegar in a bottle' dig or that your sipping on some Port Wine from Goa at its best. But those times have changed and Indian wines have won praise from international wine experts and most importantly this has gotten quite a lot of Indians to drink , appreciate more of it than they we ever have in the history of this spirit-loving nation.
I am no wine expert, sommelier or connoisseur - but I can certainly different a good wine from the not so great ones, identify a few notes and pair it with the right food with a little bit of inputs from experts around me or I simply google. But I have always enjoyed wines being carefully selected and paired with finest food that this city has to offer. Courtesy : The Rotarian Wine Fellowship of India.
I must surely thank RWFI President - Kalyan Gopalakrishna for having me over for 3 of the 4 events that was hosted this year under his Presidentship. I was lucky to savour some of the absolutely amazing wines from French and Italian region, which finally ended on a grand note at Conrad with our very own SULA wines.
The Royal evening with fellow wine lovers, wine makers and Rotarian members started off with a sparkling reception at the Ti Amo, poolside in Conrad. Followed by a sit down dinner at Indian Durbar with a four course meal which was fabulously curated with delicious food and great wine under SULA's flagship offering.
AMUSE BOUCHE
Micro sponge dhokla with a mint foam and crispy curry leaves
SOUP
Overnight simmered Lamb broth with pickled lemon served with soft pieces of Lamb meat and semi dried tomato relish.
First wine that was served as a part of our Dinner was SULA Riesling which is the only Riesling produced in India.
There’s a whiff of petrol on the nose, fruity aromatic wine with hints of green apples, grapefruit, peach and honeyed notes. Aged Riesling also give rise to petrol like aromas :) The Sula Riesling is an elegant wine with low acidity and a tinge of sweetness on the finish. If you enjoy drinking a wine which has light notes and is smooth on your palette, you will love this one.
This Reisling pairs well with Indian food, considering it has the right balance of sugar and acidity - nope its not a sweet wine, if that's what your thinking.
Best served chilled at 6-8C
This was paired with Appetizer :
Kandhari Murgh
Roasted Half spring chicken which was marinated in red chilli paste, hung curd which added sourness to the meat and dried pomegranate.
Each wine was introduced to us by SULA Co Founder Kerry Damskey and SULA Master Wine Maker Karan Vasani.
The second wine which was served - RASA CABERNET SAUVIGNON
A clean, elegant, expression of the grape with notes of dark and red fruit, and a hint of all spice, clove, pepper, cinnamon and tobacco. This wine, made of hand-harvested grapes, came across full-bodied and balanced in the tasting, with unusually mellow, rounded tannins for a Cabernet .
This full bodied wine was paired with Kashmiri Lagan Ki Seekh - charcoal roasted minced lamb skewers with dehydrated tomato dust.
The third wine which was paired with Main Course - RASA SHIRAZ
The RASA SHIRAZ has intense, spicy aromas and the sheer concentration of fruit comes through on your palate with every sip. While the oak element is subtle, at its best. The tannins are however very present which gives the wine good structure. Sula maintains that it will only bottle the Rasa during the best of vintages.
The Shiraz was paired with Hyderabadi Dum Ka Nalli and Seabass Polichattu.
The main course dishes were accompanied with Dal e Darbar ( a rich creamy version of Dal Makhni) a, tadka saag and Multi Grain paratha - my personal favourite of the entire menu served tonight.
Final course of this extravagant, royal wine affair was Dessert which was paired with LATE HARVEST CHENIN BLANC.
Abounding with aromas of mango, honey and tropical fruit, SULA's award winning Late Harvest Chenin Blanc is the perfect close to a delicious meal, but is also an elegant aperitif.
Dessert was Belgium Dark Chocolate Kheer, Son-papdi, Kerala Vanilla Pop kulfi with Gold leaf
Pralines served with finest tea at the close of dinner.
After the end of this meal, you will agree that Wine is bottled poetry !! Every bottle of wine tells a story of its vintage, flavours that entice your palette and a pairing that will last an unforgettable culinary memory.
I would once again like to thank RWFI 2017-2018 President : Kalyan GopalaKrishna for inviting me to all the Rotarian wine events. Staff of Conrad Bengaluru who ensured we had a delightful evening and the wines kept flowing.
Cheers to the good life!!
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FlavorFlameFusion by Jyothi Varne - 4M ago
There are few dishes that are as therapeutic as baking and breaking a loaf of bread. I have said this before and will say this again - nothing beats the taste, flavour, pleasure and comfort of baking your own bread. Once you get a hang of it, you will never look back to those dry, chemical infused, absolute dead beat, commercially produced bread. It's like comparing hotel food vs mom's food...hmmm..rhetorically!! But hey, I have come a long way from baking rocks of dough to airy, well risen bread ...mission accomplished.
Isn't she a beauty??
I've been a member of the Food 52 Baking club and since I also attended weekend classes at Lavonne - which included International Breads. It changed the way I looked at flour, gluten formation, testing dough, activating yeast and getting my breads baked to perfection. Yes - baking is science, involves technique, exact measurements, loads of practise and a wee bit of patience. That's all you need to be a good old home baker to dish out some crack-a-lacking golden beauties off your OTG. So this challah recipe is from one of the books featured for club members called Smitten. I have varied the braiding pattern to be honest, cause the actual challah braid is way to complicated for a amateur baker like me.
P.S There are tons of videos on YouTube which will tell you how to braid your dough. So go on experiment and let your creativity dough..I mean flow :)
Also this bread tastes great if you let it rest overnight and use it the next day to make some delicious french toast. Because the texture of this bread soaks up that whisked egg vanilla mixture really well and tastes yum with a drizzle of cinnamon honey and whipped cream. You can also use it to scoop out those rich gravies - that's the way I personally prefer devouring my Challah bread. Or for the lazy one's - simply slather it up with a nice heap of butter and drown in all glory of baking that perfect fancy looking bread y'all. (recommend the Amul Herb & Garlic Butter)
INGREDIENTS: Yields 2 loaves
5 tsp. active dry yeast1-3/4 cup warm water⅔ cup sugar½ cup olive oil, plus extra to grease a bowl5 eggs, plus 1 extra for an egg wash before baking (6 eggs total)1-2 Tbsp. salt, depending on your taste (I use 1-1/2 Tbsp. or so)8 to 8-1/2 cups flour, plus extra for kneading/dusting
PROCEDURE:
1. In a large bowl or your stand mixer : mix warm water and yeast. Let this sit, undisturbed until you notice that mixture has turned frothy - which means yeast has been activated. To this add oil and sugar.
2. Next add the flour and mix it well. Add in the eggs one at a time mixing it with the dough at a low speed until its blended well.
3. When all your 8 cups of flour is added and blended with the eggs, you will notice that the dough is a little sticky which is okay since the gluten is yet to form. Continue to blend the dough in your mixer until a smooth, soft & pliable dough is formed.
4. Dust a clean surface with some flour and knead the dough by using your hands until it forms a smooth consistency. This should take about 5-10 minutes. Do not add additional flour at this stage.
5. Oil a bowl and place your kneaded dough, cover it with a damp cloth and let it proof until it doubles in size.
6. After the dough has doubled in size, transfer it onto a flat surface. Punch out the air and knead it for a couple of minutes and let it either rest in your bowl to proof for second time OR let it rise slowly in the fridge overnight.
7. Divide the dough into 6 equal portions, roll them out into thick strings by using your hands. You may want to follow a you tube video to braid the dough. Since it is easier to see and follow this technique.
8. Once you have finished braiding it, let it rise for one last time. Brush the dough with an egg wash before placing it in a pre heated oven 200C.
9. Let it bake for 20 minutes, until it forms a nice golden crust. Once baked, immediately remove it from the oven and brush it with generous quantity of unsalted butter.
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FlavorFlameFusion by Jyothi Varne - 4M ago
Like most Maharashtrians, I've grown up in a home with a dedicated room used for storing spices, groceries and daily essentials that are required in the Kitchen. As a kid and sometimes even today, I have held hands of my mom, walking through those little lanes absolutely unfit for traffic. Being intoxicated by a strong whiff of whole spices, an extraordinary range of lentils basis prices and people from different walks of life buying, selling & introducing you to fresh, absolutely unmatched produce. Yes - it can be overwhelming for someone who is merely used to city traffic vs market chaos. But trust me, if you love cooking and are conscious of the produce you choose to make your meal. City Market in Bengaluru is a mecca of sensory pleasure.
Meat has been a staple diet in our house - we love it, period!! Tried going Vegan and terribly failed after 3 months - that's my "being veggie" saga. But of all the meats- the one that has always been a little tricky for me to cook, is mutton/goat's meat. But somehow Maharashtrian way of cooking mutton, wherein freshly, roasted spice mixes get latched on to this stringy flesh has always being my personal favourite. Give me a bowl of rice, simple dal or rasam and this Kohlapuri Mutton Sukka - my palette would be a happy soul, that's attained nirvana!!.
This recipe uses quite a number of whole spices, so don't get bogged down by the list of ingredients. Its simply mutton pieces cooked with coconut & a fresh spices paste.
INGREDIENTS:
500gms Mutton Chops
1 tbsp Ginger Garlic paste
1tsbp Turmeric powder
1.5 tbsp Chilli powder (adjsut as per preference)
Salt to taste
5 tbsp Refined Sunflower oil for cooking
Chopped coriander leaves for garnish
For the spice paste:
1tbsp - Oil
1.5tsp - Coriander seeds
1 inch Cinnamon Stick
6 black cardamon pods
8 Cloves
1/2 cup - grated & roasted dry coconut
1tbsp - Poppy seeds
5 small onions, sliced and deep fried until golden brown
PROCEDURE
1. First get the spice paste ready by heating oil in a frying pan - saute the coriander seeds, cinnamon, cardamons and cloves till fragrant. Ensure you do not burn the spices by doing this step on a low flame. Let it cool completely.
2. Combine the above fried whole spice mix, roasted coconut, poppy seeds and fried onions. Grind it into a fine, thick paste by using little water.
3. Wash the mutton pieces, mix it with the above spice paste. Add in ginger garlic paste, turmeric powder, chilli powder and salt to taste. Let this marinate for 1-2hrs, with a closed lid on.
4. Heat oil in a pan, add the marinated mutton, 1 to 1.5 cups of water, cook on low heat until the meat is completely cooked with occasional stirring. The gravy should completely dry up and spice paste should be sticking to mutton pieces like a coating.
5. Garnish with chopped coriander leaves, serve hot with flat breads or steam rice.
Do try out this easy recipe and post your feedback here.
Have a great week ahead!!
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I know I've been AWOL from my blog this year. New job, setting up a new home away from home and a lot more other priorities took over. But yes Food and blogging has always been my muse and passion, it's something that I can never let go off. Its my expression of what I enjoy doing the most apart from a salaried full time job that fuels this hobby. (Cameras' don't grow on trees you sees :)
And while I've been away, I have been building up on honing my culinary skills for what has always baffled me and excited me with every creation - BAKING.
If you have been following me on social media - my weekends are mostly booked with baking classes. So stay tuned as I whip up some exclusive baked goodies for you , with my own twist of course - pinky promise :) While I am at it , on the professional front - I am also pretty much comfortable in my new role , the freedom it has offered me and its new challenges from across continents. That's my life - always throwing a curve ball and surprises from nowhere :) So yes I am happy being independent, by myself , taking care of my self and enjoying life's gifts that doesn't exactly call out "sharing". I've grown and learnt to be selfish, there's no point giving it all if your going to end up with a deficit balance of happiness, self respect and love !! Me comes first!!
Sharing something with all of you that I loved hearing from a dear dear friend of mine, my partner in crime and agony aunt . Someone who knows and accepts this - yes I'm a die hard romantic and super sensitive freak when it comes to certain things. Something which not many people get to see or simply fail to comprehend, since I'm more of an introvert to many. But hey I am a storm and if you can't handle the rain - stay away!! And plus I will never change myself for anybody nor hate you for abandoning me amongst fairy tales & pixie dust. This is my blog and I get to choose what to write, so don't ask - why this on a food & travel site? Well if it tickles my heart's/mind's inkling I would love to share it with my readers. That way - you know more of me and I get to know you via our chats, emails, blog comments and so many other ways.
So here's what my Agony Aunt said and it made so much sense and finally made me leave all those unnecessary negative baggage that I was lugging around. Yep, I burnt a few bridges that I wish I never cross over or unselfishly swim to be there for some one who wasn't.
This is your life, you alone have the control to make it, create it, break it, feel sad, feel ecstatic or curl up in a dark corner with regrets. Of could be, should be , would be and may be's. Every experience, each day will either move you or confuse you . Each year will make you experience instances, make memories that you don't want to look back on, learn lessons that will inspire you or expose you to things , which will force to make peace with it. Whether you like it or not!! You are going to give every inch of your existence and love people, who you will eventually lose, let go off and forced to walk away from. Choose them well, choose them wisely - since each one of them will carry a part of you, which can never be returned back. But you will also find people who will instil faith in you - by staying, by staying with you through thick and thin. Be it through sunshine, storms or through a whirling tornado - they will walk with you hand in hand, rather than running away like a wet pussycat. Appreciate these people, cherish them and keep them close in your warmth. While the latter set are best left on a forbidden highway, don't turn back to them - cause they have already turned their back on you! You will experience joy & laughter and tears that will prop up until your cheeks hurt. You will also feel pain that you thought was inexistent, those tears that will ache every inch of your soul. You will sometimes be exhausted by its ongoing chaos, wondering why it was you - amongst the shattered mess it chose to leave you with. But at the same time, you will be ignited with its beauty. That gracefully healed scar that it chose to leave behind in time - wear it as your armour, forge it with pride. You are not a "better half" , you are a "whole" person. You do not need a cold heart with selfish motives , that vanquished the best of you . Your life isn't a quantitative project with SLA's & deadlines - make it a qualitative one wherein you are a Masterpiece. And oh - it will hurt, it.. will ...hurt . It will hurt until it makes you wonder, does "love" really exist in all superficial two-faced games that they played? Throw them your trump card - Survive!! And you will survive, cause you will choose to be a survivor and not a victim of their shoddy conspiracies. It is okay to be alone, to be lost , to have time to find oneself all over again. Its a luxury that many can't buy !! This is your life. And it will be messy, shattered with experiences, wherein you will fall and rise with time & tide - but you will survive & thrive like a jungle. To prove them all wrong, to prove you are better off without them and most importantly to be what you want to be!!
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Someone was right, when they aptly said - Life doesn't come with a manual, but it comes with a mother.
No, I am not going to write a post on Mother's love, sacrifices and all those emotional quotes that adorn Mother's day wishes. Cause no words can justify what a mother truly is or does for everyone around her.
This is about my second love - Food. Which was inculcated by my first love - Mom. My teacher, my best and worst critic, my culinary trainer, my cooking guide and last but not the least - someone who would always say " You can make it better"! People may choose to look at this statement as a piece of negative feedback. But to me it was her trust in my capability to excel at what I do. In my numerous posts , I would have highlighted my love-hate relationship with cooking which developed 5 years ago. All thanks to a woman again (for the hate part), but that's life - the best teacher that one can have.
When it comes to food, most of us would surely agree on one thing - Mom's food is the best and nothing can beat her magical flavours loaded with love. Keeping this in mind, J W Marriott invited mother's into their kitchens to showcase their favourite recipes. Which was showcased as a part of the Mother's Day - Sunday Brunch.
My mother has always excelled in cooking Non vegetarian dishes, but considering this was a Sunday Brunch. We decided to cook something which both meat and non meat eaters can relish. Hence the dish that we prepared and which was showcased was Stuffed Tomato in a rich cashew based gravy.
This special brunch also featured an exquisite selection of Mocktails, conjured by the in-house bar tenders at J W Marriott, Bengaluru.
The Sunday Brunch at "The Kitchen" in JW Marriott, is an elaborate affair that is sure to satiate all your cravings. Each counter takes you across the globe, keeping in mind both their local dinners and international customers.
You can kickstart your meal experience, by sipping on some cocktails or a poison of your choice at the bar.
If you fancy something light or diet conscious head over to the Salabration counter, featuring an enticing spread of salads to choose from.
The live counters feature regions from across the globe - this Sunday it was the Bunny Chow .
Sushi and Dim Sum counter
Live grills showcasing an array of marinated meats in Indian spices, chat counters, hand tossed salad sections, pan asian cuisine featuring Khao-suey and freshly steamed dimsums and much more!! If you are brunching with a little one - they have 2 counters with activities, dedicated for kids.
Alcohol not your thing? Kickstart or end your your brunch with a nice cuppa or garam chai, after having a nice Indian meal with a variety of dishes and rotis from tandoor.
If you have a sweet tooth like me - you simply cannot miss their dessert section. Cupcakes, Brownies, Gateux, puddings, crepes, in house ice creams and Indian mithais, are all featured as a part of their lavish spread.
I would like to thank J W Marriott for making this Mother's day special for my Mom , for having her favourite dish featured as a part of their Brunch Menu.
And to all the Mommies out there - Happy Mother's Day!!
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If your day kickstarts with a busy schedule with absolutely no time to prep or dish out that delicious piping hot breakfast - then welcome to my club!! Well, to begin with I hate starting my day in the kitchen, I need something that is filling not loaded with fat and can be made in less than 10mins . A couple of years ago, milk and some toast or biting into a fruit on the go was my ongoing routine, rather malnourished/fattening diet regime. Yes, yes - skipping breakfast is a super bad habit , but in time I have improved!!
I moved from Bournvita/Horlicks to fresh fruit juices, or a box of nuts - but that still wasn't good enough for my morning walks or by the time I reached work - I was thoroughly famished and ended up eating those oily vada, cheesy grilled sandwich or butter laden dosa = weight gain. So when I moved into my own apartment, I had the kitchen I always wanted with a well stocked fridge (big bad ass fridge) So now my day starts with smoothies, overnight oats or ragi malt with dry fruits sweetened with palm jaggery syrup.
So when you are given a product that helps you stay fit, meets the nutritional requirements and can be made in less than 5 mins - tadah!! Fitness + Nutrition smoothie problem solved.
So just to give you a quick brief about this product - ACE BLEND is a plant based protein blend, with natural anti-oxidants, multi greens which acts as a sustainable fuel to keep you nourished and full.
For more details on the product, available flavours , orders and pricing please visit their website : https://www.aceblend.com.
What's more - the product claims to be 100% soy free, dairy free, gluten free and is completely free of artificial sweetening agents , colours or preservatives !!
So all you fitness freaks out there - do give this blend a try.
I made a thick smoothie with their Raw Chocolate blend and was quite surprised with the taste and creamy mousse like texture. An easier way to make this is to simply open a packet of Ace Blend, add 300ml of cold water to and give it a nice shake in their sipper. Voila!! you are done.
However me being me - I prefer a little more exotic blend when it comes to my smoothies :)
INGREDIENTS:
1 sachet of Ace Blend Raw Chocolate
6-8 Almonds, soaked overnight
1/2 Cup of fresh figs
1tsp - Cocoa nibs (to add in a crunch with every sip)
1 tsp - Organic Forest Honey
4tbsp - Greek yoghurt (adjust basis the consistency required by you) can be replaced with Almond milk
2 small Bananas - chopped
PROCEDURE
Add all the ingredients into a blender and blend them to a smooth consistency - that's it !!
I am keen to try variations when it comes to blending this Raw Chocolate mix from Ace Blend and will be posting more recipes.. so stay tuned.
DISCLAIMER - I was given samples of Ace Blend and sipper for free to review the product and add in my recipes using them. The view/photographs published here are of my own. Please consult your doctor first incase you have any allergies, health issues etc before you try anything .
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