Coco Jaunt 1728 is a place that has come as a recommendation from my son for sometime now and I have been just brushing it aside, since I had my own list of places to go.
I was glad that this time I gave in to his recommendation.
The place is young, happening and colorful.The food was very good and total value for money.
We had the falafel wrap, lamb patty wrap and what a bomb burger. Every dish was made to perfection. Special mention to the burger patty, for a change it was not one of the frozen one’s and for the size of the patty the price was very small.
Keep up the good food and looking forward to visit the place to try some more items on the menu.
Meena Tai, literally means Meena older sister.
This place has been around for sometime, but did not find an opportunity to visit till I came across their set meal poster floating around.
We are a group of foodies at work, who like to try various cusine. This time it was Maharastrian food. Me, having lived in Mumbai for 12yrs fairly had an idea what to expect, others were new to the taste.
We had the chicken Thali, mutton Thali, fish Thali and vegetable Thali. Kokum soda and masala butter milk was the welcome drink. Piyush with chiroti and dudhi halwa were our dessert.
The food was good, some of the dishes were authentic, but not all.
Ambience and service excellent.
Price is on the higher side. Definitely must try if you are looking for something different and interesting.
Visiting a restaurant on day one of opening is a like watching a movie first day first show. Excitement was at a different level when we had foodies with us.
The restaurant has funky interiors and had been done up tastefully, valet parking is available too.
Coming to the main part, food. Well since I have tasted most of the food that is served here. I thought the food was just ok, they surely were given interesting names and also the presentation was par excellence, the food for the price did not justify the quantity and taste.
I did not try the desserts, but the other foodie buddies had it. And picture courtesy to them.
Enjoy the photos and you can try the place once! I totally believe that what I like might not be someone elses taste. So this is totally my experience and the voice of taste buds!
Pine nuts are expensive and walnuts have too much strong flavour. Does that mean I stop making pesto? No way. Melon seeds were my answer.
Pine nuts Rs. 2000 per kg, melon seeds Rs. 500 per kg retail price.
Frankly I loved this flavour better than the pine nuts
Another dish off my bucket list.
Churros is a fried dough pastry, predominantly made in Spain, Portugal, France and the Philippines. And my son’s favourite pastry.
Having been meaning to make this one for a long time now. Father’s day was an occasion to try something yummy and new.
1) 1 cup water
2) 2 1/2 tbsp sugar
3) 2 tbsp oil
4) 1/2 tsp salt
5) 1 cup maida/ all purpose flour
For the sugar coating:
1) 2tbsp fine sugar or powdered sugar
2) 1/2 tsp cinnamon powder
Oil for deep frying
1) Boil the water, sugar, salt and oil.
2) Switch off the fire and add the flour.
3) Take a piping bag with a nozzle and pipe the dough.
4) Take oil in a pan and when the oil is hot simmer the flame and fry the churros on low fire. This will help it brown evenly and also cook well from inside out.
Remove from oil leave on kitchen paper or tissue paper for a few seconds.
Dust with sugar and cinnamon powder.
I also tried making the churro ice cream. Try them when the churros are warm as they melt well.
My trial was a success!
My mom’s favourite evening tea time snack.
1) jackfruit around 20 flakes
2) 2 cups raw rice
3) 1/4 cup fresh grated coconut
4) 1/2 cup of jaggery ( add more if required)
5) 1/4 TSP salt
6) 2 tbsp ghee
Soak the rice for 2-3 hours.
Grind the soaked rice, jackfruit, jaggery, coconut and salt together to a dosa/ pancake consistency.
Take a pan. Pour the ghee and the batter, cover and cook on sim fire till it’s cooked.Toothpick/ knife should come out clean.
Now to get a brown effect on both side turn the kalathappam on another pan face down, cook on sim till brown and slightly crisp on the other side.
Kalathappam can be had for breakfast or evening tea.
Thank you mummy!
This dish is popular in the costal area of Goa and Karnataka.
One more seafood that is not seen in Chennai and hence had to import from Bangalore. Since they get most of their seafood from Mangalore.
50 Tissreo/ clams
1/2 coconut scrapped
2 tbsp oil ( I use coconut oil for extra flavour)
2 onions ( 1 small and 1 big)
1tsp ginger finely chopped
6- 8 garlic flakes
1/2 TSP turmeric powder
1- 2 TSP chilli powder
2tsp coriander powder
Salt to taste
Corriander leaves for garnishing.
Wash and steam the clams for 10mins.
Take a little oil in a pan sautee the small onion till transulant, add the scrapped coconut and fry till you get the right aroma and the coconut is a little crisp, just before switching off the fire add the jeera and garlic and leave it to cool.
Take another pan add oil and fry the large chopped onion, when slightly brown add ginger and turmeric and sautee for sometime add Corriander powder chilli powder and sautee for some more time. When all the masala has come together add salt and the steam clams. Cover and cook till the masala and clam have blended well.
Take the roasted coconut and dry grind coarsely. Add to the clams.
Garnish with corriander leaves, open and cook for all the water to evaporate.
Sometimes it is nice to go back to basics. And these again are not available in the stores in Chennai. Mangalore stores in Bangalore, is a good place for me to get the leaves.
Get the jackfruit moulds from the store.
For the idly:
Soak 1 cup udad Dal and 3 cups of rice along with 1tbsp of methi/ fenugreek seeds in separate containers for minimum 3 hrs.
Grind the above and mix them together. Leave it to ferment over night.
Next morning add salt to the batter and steam the batter in the jackfruit leaves cup.
Enjoy with chutney and sambar.
The aroma of the jackfruit leaves is something I say!!!
Breadfruit is not available in Chennai. When they are imported from Mangalore,they are made in different varieties. All mangalorean food adornes my breakfast table.
Clean the breadfruit. Apply Turmeric powder, chilli powder and salt to the breadfruit slice. Shallow fry.
Cover the fried breadfruit with beaten egg. Just like my Spanish Omlette recipe.
To know more about breadfruit, please check
My childhood dream when I first tasted the most awesome tender coconut ice cream at naturals, Mumbai. I would wonder how could someone make such delicious lip smacking ice cream. Not sure what took me so long to try my hands with making this absolute beauty.
My recipe, that was just like the Naturals ice cream.
1) 1 tin milk maid or mithaimate
2) 1 tin fresh cream, I use amul fresh cream
3) 1 tin fresh tender coconut pulp
4) 1 tin milk
Blend all the above ingredients in a blender/ mixer and leave it to freeze.
After 5 hrs blend it again in the blender/ mixer. Repeat the process 2-3 times.
Creamy yummy tender coconut ice cream ready to be served.