Monthly Archives: September 2016

Is it really happening or am I imagining???

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I am not a person who believes in rituals or superstitions. But something that shook me today which kept me thinking!!!

My sister called me yesterday afternoon to check what I was planning to offer to my beloved one’s who are not

us any more, since it was mahalaya amavasya, I was in the midst of a pile of work and was in no mind to think about anything. I told her I was not sure what I would do since Friday was another busy day at work and also told her that, since she and my other sister were anyway doing things it was not necessary for me to make anything. That discussion was closed and totally out of my mind.

Friday morning 4am I am in conversation with my mom (who is no more) and she is requesting me to make her 2 idly.  My first thought I do not have batter to make idly, my second thought, my sister had told me to make something for my ancestors, but that totally slipped my mind. But my mom was wanting something and she asked me the most simplest dish.

Woke up in the morning and straight headed to my refrigerator to find out that I had exactly enough batter to make just 2 idlys, small portion of chicken and off course enough stuff to make my mom’s favorite parapu payasam.

Many might call this a dream come true, but for me it was an awakening. Certain messages that come to us come with a reason and I can believe it to be true, this is the lady who taught me many things when she was alive, she does not stop doing it even after she is gone. I know I am guided and protected by this iron lady. Love you mummy, thank you for being with us always.

Restaurant Week India 2016

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Since today is the close day for the Restaurant week India. My experience about the week that was 🙂
I actually tried booking three restaurants and ended up going for one. On The Rocks, Crown Plaza was my first booking along with my family, my second booking was The Golden Dragon at Taj Coromandel, which inspite of the fact that it was wait listed at one did not get confirmed, I was very disappointed and my third booking was at the Lotus, The Park and thats where i really ended up going, since i overlooked the fine print at The Rocks which mentioned children below 21yrs not allowed – Really 21yrs?
Well, so we landed at 9.30pm since the 7.30pm slot showed full and the 9.30pm getting booked fast.
When we landed on time for Dinner, we were taken for a surprise when the restaurant staff said they had no booking for us. I had to actually show my booking confirmation that i received by email. After we were seated we realized that we were the only guest in that restaurant for that evening. It did not look like anybody had dined there for the 7.30pm slot too!!!
At Lotus at The Park, Chennai, The food selection was good, we were seven of us and we got to taste almost every dish on the menu.
The Food was excellent and made to perfection, the staff was courteous and the whole experience  was par excellence.

Doughnuts

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Ingredients

2 1/4 – 2 1/2 cups Maida

1 1/2 teaspoons dry yeast

3 tablespoons unsalted Butter

3 tablespoons sugar

1/4 teaspoon salt

1/2 cup lukewarm milk

1 large egg, lightly beaten (optional)

Method

In a large bowl whisk together 2 1/4 cups (295 grams) flour and the yeast. Add the butter and, with a pastry blender or your fingertips, cut or rub the butter into the flour mixture until you have coarse crumbs. Stir in the sugar and salt.

Make a well in the center of the flour mixture and add the lukewarm milk and lightly beaten egg and stir until you have a ball of dough. Add more flour, a tablespoon at a time, if necessary.

With a lightly floured rolling pin, roll the dough to a thickness of about 1/2 inch (1 cm). Cut the dough into about 2 1/2 – 3 inch (6-7 cm) circles, using a lightly floured doughnut cutter or cookie cutter (will need a smaller cookie cutter to cut out the center “hole”). Place the doughnuts on a lightly floured baking sheet, lined with parchment or wax paper. Gather up the scraps, roll, and cut out remaining doughnuts. You can keep the donut holes to fry separately, if you like. Loosely cover the doughnuts with plastic wrap (lightly butter or spray the plastic wrap with a nonstick vegetable spray so the doughnuts won’t stick) and let rise in a warm place until almost doubled (about 1-2 hours).

Pour oil into a pan and keep the temperature at medium-high heat, carefully place the doughnuts into the hot oil, about 2 to 3 at a time (do not over crowd). Fry each side until golden brown, about 45-60 seconds per side doughnuts. These doughnuts are best freshly made.

You can Ganache the doughnuts with white and brown chocolate or just plain sugar.

 

Alfredo, Pesto and Arrabiata Sauce

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Alfredo Sauce

Ingredients:

1 tbsp cooking butter

2 tbsp Maida/ All purpose flour

1-cup milk

½ tsp mixed dry Italian herbs

1tsp finely chopped celery (optional)

Veggies (optional) I added carrot, sweet corn and olives

¼ cup cheese (I use parmesan) you could use any cheese slice

Salt to taste

Method:

Melt the butter in the pan. Sauté the vegetable and celery in the butter, in 3mintues add the Maida/all purpose flour and mix for 2-3minutes on low flame. Add the milk, salt and mixed herbs and bring the sauce to boil. Add the cheese and switched the fire off.

Options:

You could add fresh cream to make the sauce creamier – Personally I do not do it.

For non-vegetarians you could add shredded cooked chicken along with the vegetable.

 

Pesto Sauce

Ingredients:

2 cups fresh basil leaves.

2 cloves garlic.

1/4 cup pine nuts.

½ cup extra-virgin olive oil.

salt and freshly ground black pepper to Taste

¼ cup Parmesan cheese

Method:

Blend all the ingredients. Note: This sauce can be preserved in the freezer for 1-2months.

Options:

You could alternate pine nuts with almonds or Walnuts, but I prefer pine against any other nuts.

Tips:

You could use this sauce along with Alfredo sauce to make it creamier.

You could also use this sauce in your sandwich.

 

Arrabiata sauce

Ingredients:

1 medium onion

2tbsp olive oil

2 large ripe tomatoes chopped

3 large ripe tomatoes pureed

1 capsicum finely chopped

1 green chili

5-6 cloves garlic, crushed and chopped

1tsp finely chopped celery

5-6 leaves fresh basil (optional)

salt to taste

½ tsp mixed dry Italian herbs

Method:

Take oil in a pan, add the onion, green chili, celery, garlic and capsicum and sauté for 5minutes on high flame, add the tomatoes add salt and sauté till the tomatoes cook, add the pureed tomatoes, basil, mixed herbs and cook till the sauce blends together. Add some water or stock if required.

Tips:

This sauce can also be used on your Pizza and can be preserved in the freezer for 1-2months.