Fresh Fruit Ice Popsicle.
Summer motives me to try some new recipes that will keep us cool and happy.
Fresh Fruit Ice Popsicle is made out of fresh fruits no water or sugar added.
Mango and tender coconut popciles:
2 ripe mango
1/2 cup tender coconut water
Zest of 1 lime
Pulp of half tender coconut nut
Blend all the above ingredients in a blender and set to freeze overnight.
Water melon, lime and mint popsicle:
2 cups cut water melon
1/2 TSP lime juice
10 mint leaves
Blend all the above ingredients in a blender and freeze over night.
Pomogrenate, black grape and ginger popsicle.
1 cup pomogrenate peeled
1 cup black grape
1 small piece of ginger
Blend all the above ingredients in a blender and leave to freeze over night.
These are absolutely yummy and guilt free indulgence!!!
Enjoy your summer.
200- 300ml milk
200 gms flour
1-2 tbsp sugar
1 TSP vanilla essence
2tbsp melted butter
Pinch of salt
For stuffing or garnishing:
Banana or any other fruit (optional) Chocolate sauce or maple syrup (optional) Ice cream (optional)
Method: Mix all the basic ingredients well and spread thin on a non-profit stick pan.
You may stuff the pancake with your choice of fruit. Decorate and garnish the way you like it.
Simply nice place!
Nasi and mee, literally means Rice and Noodles.
Good ambience, good food and good service.
Started our dinner with prawn dumplings, malaysian chicken satay and hot and sour soup.
The prawn dumplings( prawn har how) was yummy without any seasoning or flavour. The chicken satay had well balanced flavour. The hot and sour soup was mild spiced with yummy shitashi mushroom.
The main course was N&M nasi goreng chicken and lemak rice with chicken Rendang.
We ended our dinner with lychee and lime spritzer and crushed mint and lime soda. Well I really don’t like the brain freeze the crush gives me. So would pass this the next time.
What I really did not like 25% of my bill consisted of VAT, service tax and service charge😏
A good evening with good food.
On a day when I have no clue what dinner is going to be, everything I have in my refrigerator becomes a fusion dinner.
Boiled peanuts (since I did not have the roasted peanuts).
Garlic and dry red chillies paste.
Salt to taste
Spring onions leaves for garnishing.
In a pan shallow fry the tofu and keep aside.
In a pan take some peanut oil sautee the garlic and chilli paste.
Add the tamrind water, palm sugar and salt, add the ground peanut, bring to boil.
On a plate spread the cooked spaghetti, place the fried tofu on the spaghetti, pour the peanut sauce and garnish with spring onions.
This was a buffet with a Twist. Pop up buffet!
Change is good, change is inevitable. The fear of change worries most of us.But if you do not try what is on the other side, you might never know. As far as food is concerned, I love to explore.
Finally I got to go for a team lunch with a group of people who want to explore and not stick to the same old traditional buffet.
Destination “Basil with a Twist” this is one place that’s been on my list for the longest time.
The food right from the soup to the dessert was excellent.Most of the dishes were made to perfection. Except a few had negligible flaws. Like the chicken crumb fry was hard.
The most important thing that I would like to mention here is the use of fish, for a change unlike most of the restaurants in Chennai, they did not use basa fish.
If you are planning to visit Basil with a Twist you need to be a person who is ok with non spicy food and open to give your Palate a different taste. I know many of them are not open to try such food and hence will rate the food bad. There is always a big difference between saying I like the food and I did not like the food, rather than saying the food was bad.
For me a must visit place and I sure am going there again.
I am a seafood junkie! And this totally proves it.
Prawn pizza, pan grilled pomfret with oriental spices and stuffed and grilled pomfret in green malvani (konkan) masala.