Chicken broth and Oats Buddha Bowl

Under the weather doesn’t mean you don’t get to hog on yummies. This time around, I upgraded my basic chicken broth with inspiration from Anaida Pervaneh’s Soup-e-Jadooi and using basics from the refrigerator and kitchen. I think more than shopping for recipes, I enjoy using what I have to create something completely different.

Find another interesting Buddha Bowl here.

Chicken soup buddha bowl (1)Chicken soup buddha bowl (5)

Ingredients –

  • Chicken – 200gram
  • Carrot – 2 medium sized, chopped
  • Sweet corn – 1/2 cup
  • Onion – 1 large, chopped
  • Garlic cloves – 3 to 4, chopped
  • Whole rolled Oats – 1 cup
  • Bay leaf – 1
  • Cloves – 3 to 4
  • Cinnamon stick – 2 inch
  • Black peppercorn – 6 to 8
  • Salt to taste
  • Ghee – 1 tbsp

Method

  • Start off by soaking 1 cup oats in 1 cup water (always keep the ratio 1:1)
  • Heat ghee in a non stick pan, add the whole spices – bay leaves, cinnamon, peppercorn and cloves. Stir for less than a minute, make sure they don’t burn.
  • Add the chopped onion and garlic and cook till transparent.
  • Add the chicken and cook for 10 minutes.
  • Add the chopped carrot and sweet corn.
  • Add salt and mix well and cover with water completely immersed in water.
  • Bring to a boil and cook on a low flame till the water is reduced to one fourth.
  • Assemble the bowl with a side of whole oats and chicken broth.  Top with ground pepper if need be!

 

Advertisements

Coconut milk Maggi soup

2 AM hunger pangs, 3 PM hunger pangs, mountain favorites and now thousands of variations, Maggi is something that none of us can really give up. However much you try, it is probably impossible to give up on it. I have previously tried soupy noodles, Maggi cutlets, egg bowls and more. This time around, I tried Maggi with fresh coconut milk and it was hearty, healthy and very satiating.

coconut milk maggi soup

Coconut milk soupy Maggi

Ingredients –

  • Maggi Cake – 1
  • Maggi Masala – 1 satchet
  • Fresh coconut milk – 1 cup

Method –

To make fresh coconut milk –

  • Scrape coconut into small pieces, add to the mixer with one glass of water and pulse for 3 to 4 minutes.
  • Strain the mixture in a bowl, this is the first milk.
  • Repeat the above process to get the second milk. The first milk will always be thicker. Store them in individual bottles for 4 to 5 days.

For the Soup –

  • Boil 1 cup water, add the Maggi and masala. Cook the Maggi normally.
  • Add fresh coconut milk and cook till it thickens slightly.

The Maestro Returns – Padma Shri Master Chef Imtiaz Qureshi at Elan, The Lodhi

Started my tryst with Awadhi cuisine with a menu curated by none other than Padma Shri Master Chef Dr. Imtiaz Qureshi. Master Chef Qureshi has many, many accolades under his cap and is the driving force behind popularizing the Awadhi cuisine and art of Dum Pukht. The latest endeavor at The Lodhi is sure to leave you tantalized to the core.

The Royal Repast at Elan, The Lodhi is all about simmering pots of biryani, wafts of choicest ingredients and recipes curated for the Royals and monarchs of Awadh.

We started this royal journey with Nadru ki Shammi, Malai Paneer Tikka, Jhinga Qureshi, Galawati kebab and Murgh Balai Imtiazi. Nadru ki shammi kebab – lotus stem minced to a melt in your mouth texture and made into one of the most delectable mock meats and believe me I have had loads. Murgh Balai – succulent pieces of chicken breast, grilled in a tandoor and lathered with malai. Would have liked it, even more, had it been on the bone chicken. Jheenga Imtiazi – Jumbo prawns covered with filo pastry, grilled and served with apricot chutney. The chutney brings out the flavors of the prawns exponentially. The galauti kebab with mini ulte tawe ka parantha was an absolute stunner. Melt in your mouth texture and the perfect balance between minced mutton and raw papayas.

Our mains included some of the most authentic Awadhi biryanis, Dal Badami and the most ravishing meaty curries. Dal Badami – urad ki dal, topped with thinly sliced badam, fried, caramelized onions and topped with vark. This Awadhi specialty was unlike any other. An absolutely tantalizing urad dal, with the crunch intact. You can customize it with fried onions and caramelized garlic just like a haleem. Murgh Nacklavi Qorma – boneless drumsticks, stuffed with herbs and dry fruits, slow-cooked in an incorrigible curry. The mild aromas and stunning meat made this a win-win. Koh-e-Awadh – braised lamb shanks, cooked on dum with cardamom and finished with saffron. Dum Doodhiya Biryani – one of the classiest biryani preparations with minimal spices, cooked with ittar, milk, and kewra. Sealed and cooked on dum, the mutton adds a toothy texture to the otherwise creamy biryani.

Desserts included one of the BEST Shahi Tukda, Imtiazi Poran Poli , and Kulfi Badshah Pasand. My favourite, Shahi Tukda was thick, flaky homemade bread, sheera and topped with rabri, finely chopped pistachios and vark.

This is a very, very special menu, not just beautifully curated, the menu brings out age-old Awadhi recipes that you would not find anywhere in the city. You absolutely cannot miss out on gorging on Nadru ki shammi, koh-e-awadh and dum doodhiya biryani.

Where? Elan, The Lodhi

Price for two – INR 4000 approx

Cuisine – Awadhi

Elan - The Lodhi Menu, Reviews, Photos, Location and Info - Zomato

#BreakfastforOne French toast muffins

For the longest time as a child, I believed that French Toast is a toast cooked in the savory omelette batter. Well, not quite, obviously. Silly things of an Indian child. My first real Fresh Toast encounter was at The All American Diner, but I never quite got around to trying them out for myself. So, this was a first with French Toast, and of course with a twist. After the success of the last batch of savory egg muffins, it was time for sweet ones.

French toast muffin (1)French toast muffin (4)French toast muffin (5)

Ingredients (for 4-5 muffins)

  • Eggs – 2
  • Sugar – 1 tsp
  • Cinnamon powder – 1/2 tsp
  • Milk – 2 tbsp
  • Bread slices – 2
  • White chocolate chips – handful
  • Butter to grease the baking tray

Method –

  • Break two eggs in a bowl. Add milk, sugar and cinnamon powder and whisk till fluffy.
  • Cut the bread slices into small, even cubes.
  • Grease the muffin tray with butter.
  • Add 8 to 10 bread cubes into each and pour the egg batter over.
  • Top each with a few chocolate chips.
  • Pre-heat the oven at 200 degrees for 5 minutes.
  • Bake the muffins at 200 degrees for 10-15 minutes or until brown.
  • Take the tray out of the oven and let cool for 5 minutes.

You can either top it with castor sugar or Nutella, I like them as is with chilled coffee 🙂

Not your average Granny’s house – Sly Granny

This is not your average granny’s home, with Arnold Schwarzenegger’s posters adorning the walls, love for all things vintage and pretty and undying love for stiff spirits.
Sly Granny has brought a comfy parlor to Khan Market, you can visit her house in Bangalore though. With endless GnTs and grub, you are sure to return to Granny with gusto. To gawk at Arnie, for stellar cocktails and the stellar food.

Like a typical granny’s house, we ate till we actually burst. Starting with small plates, Croque melt – oyster and shitake mushroom ragu on an in-house bread, mint chimichurri and melted cheddar cheese. The meaty mushroom texture, molten cheese, and crisp toast brought together a perfect start to our gastronomic journey. Grilled peaches and brie – believe it or not, their breads are far, far superior to any other and hence the open sandwiches and toasts were an absolute delight. Crispy toast, smeared with baked brie, grilled peaches and a drizzle of balsamic vinegar. Pulled lamb shoulder – pulled lamb with a punch of spices served on a brioche bun topped with lots of crunchy onions. Barcelona shrimp – fresh shrimps, in a burnt garlic, olive oil emulsion served with buttered garlic bread. The simplicity of the prawns, enhanced by flavors of burnt garlic, an absolute winner. Seared scallops – with a cured lemon beurre and swiss chard. Although one of the better scallops in town, the delicate things were slightly overcooked.

Tapas – deconstructed cheese toast – pimento cheese, chilies, tomato jam and Melba toast, served in a very glaring deconstructed manner. Liver pāté – Brandy marinated chicken liver pāté served with tomato chutney and Melba toast. Having loved this dish at Mr. Mama, this was a slight disappointment with the bitterness taking over all other flavors.

Coming to the mains, black pepper salmon – a fresh salmon topped with a generous amount of black pepper, grilled and served with the most drool-worthy dill sour cream, bean salad, burnt garlic and crunchy potatoes. Biscuits and gravy – soft, buttermilk biscuits topped with a sage-infused gravy, bacon bits, and pork sausages, this could very well be your go-to comfort meal. Grilled Lamb Chops – perfectly cooked lamb chops served with potato gratin, asparagus, and gravy. Sly 9 – One of the grandest burgers in town. A juicy tenderloin patty, bacon rashers, mushrooms, fresh vegetables, Dubliner cheese, house special pickles, onions, chipotle mayonnaise and a soft, onion seed bun. This meatilicious monstrous burger was absolutely orgasmic, juiciest patty, definitely the best dressed and served with truffle and cheese hand cut fries.

Desserts – Brie en Croute – a fresh filo pastry stuffed with molten brie, garlic hints and herbs topped with a honey and pecan sauce. The most unique amalgamation of things put together and it tasted so damn good that we called for another one. Hot Panookie – a large cookie, ice cream topped with caramel and roasted marshmallows, finished with chocolate drizzle and sea salt.

A few things you absolutely can’t miss at Sly Granny, Croque melt, Barcelona shrimp, Sly 9 burger and Brie en Croute. And of course Granny’s quirks.

Where? Sly Granny, Khan Market

Price for two – 3000 INR approx

Cuisine – Bar, European

Sly Granny Menu, Reviews, Photos, Location and Info - Zomato

#CookandChomp Pan Pizza

Need is the mother of invention. This mighty proverb was rammed into my head after a beautiful betrayal by my OTG (once again) So, with all my vegetables chopped, cheese in place and a beautiful dough kneaded, I was left stranded, nowhere to bake. As hilarious as it was, I immediately switched to a non-stick tawa and set out for a Pan pizza. And turns out, the pan pizza was an absolute winner.

Pan Pizza (1)

The pizza dough

Pan Pizza (2)

Stretch it out

Pan Pizza (3)

Fresh tomato and garlic sauce

Pan Pizza (4)

Topped with veggies

Pan Pizza (6)

And cheese

Pan Pizza (7)

Cook till perfection

For the pizza dough –

Ingredients

  • All-purpose flour – 4 cups + dry flour
  • Salt – 1 tsp
  • Sugar – 1tsp
  • Yeast – 50 grams/ 1 satchet
  • Olive oil – 2 tbsp
  • Lukewarm Water

Method

  • Mix flour, yeast, sugar, and salt together in a food processor.
  • Add oil and mix together.
  • Slowly add lukewarm water to bring the dough together.
  • Take it out from the mixer and stretch it on a pastry board or slab.
  • Dust some more flour and knead by hand.
  • Cover with a moist muslin and set aside for an hour to rise. (If the yeast doesn’t activate, put inside a shut microwave for more warmth.)

For the sauce –

Ingredients

  • Tomatoes – 3 to 4 medium-sized, chopped
  • Onion – 1 medium, chopped
  • Garlic paste – 7 to 8 cloves
  • Salt and sugar – to taste
  • Red chilly powder – 1 tbsp
  • Olive oil – 1tsp

Method

  • Heat the oil in a pan, add chopped onions and garlic. Cook till transparent.
  • Add the tomatoes and cook for a minute.
  • Add salt, sugar and chilly powder. Stir and cook for 5 minutes.
  • Transfer to a mixer, add 1 cup water and churn until a smooth paste is formed.
  • Put back into the pan and cook till the sauce thickens.
  • Set aside to cool.

For the pizza

Ingredients

  • Onions – 3 medium size, chopped
  • Tomatoes – 3 medium size, chopped,
  • Capsicum – 2 big, chopped,
  • Sweet corn kernels – 1 cup
  • Black olives, sliced – as per choice
  • Mozzarella cheese, grated – 400 grams

Method

  • Divide the dough into 6 equal parts.
  • Dust the pastry board with dry flour, take one part and start stretching the dough evenly till it becomes a thin base. Poke it with fork.
  • Transfer to a non-stick tawa, spread the sauce, top it with vegetables and cheese.
  • Cover and cook for ten minutes or till the dough is cooked completely.
  • Top with seasoning and enjoy!

 

Piso 16 – my new favourite in town

Perched atop the 16th floor, Piso16 offers an enviable view of the city, lush, dark tropic interiors, a huge, huge bar and an amazeballs vibe overall. Next door neighbors to Royal China, they share the expansive spaces and view and yes, the stellar quality of food and cocktails.

Piso 16 (3)

Piso 16

We started our amazing luncheon with Aurum. They are also doing in-house barrel ageing by mixing different spirits to give you the perfect cocktail. Also, one of the best, potent sangrias.

The gastronomic journey started with Baked Brie, Sous Vide chicken medallions and a small helping of Smoked Pumpkin soup. Normally I don’t go for something like a soup for the simple predicament of places getting them horribly wrong. However, Piso16 just had that vibe of kick-ass, really kick-ass preparations. And we were not wrong, the Pumpkin soup, was perfect, with a smoky flavor, and pepper and herbs cutting in perfectly.
Baked Brie, served with poached plum, roasted beets, a drizzle of balsamic and topped with fried garlic. One of the most enticing and satiating entree dishes in the town. Sous Vide chicken medallions – minced, juicy chicken, lots of herbs, on a soft brioche and served with fresh salsa.

Piso 16 (5)

Smoked Pumpkin Soup

Piso 16 (7)

Baked Brie

Piso 16 (8)

Sous Vide Chicken Medallions

Our mains included Kale and Sun-dried Tomato Roulade, Spaghetti Carbonara, Lamb Corsica and Stuffed Chicken Breast. Another superfood whose properties are being talked about and Piso16 has the best one to make you fall in love with it. Kale and spinach sponge rolled with sun-dried tomatoes and a yellow pepper sauce. By far the healthiest and most amazing roulade. Another best, Spaghetti Carbonara. Wherever I have had it before it has been more like alfredo with bacon added to it, instead of an egg white sauce. But this preparation by Chef Agnibh was absolutely mind-boggling. The perfect egg white and cream balance, loads of bacon and cooked to perfection, topped with parmesan and crispy.

Lamb Corsica – pulled, braised lamb cooked with red wine and rosemary served with mashed potatoes and baby carrots and a peppery jus. Meatiest pulled lamb cut with creamy mashed potatoes. Stuffed chicken breast – packed with cheese and served with herbed jacket potatoes, herbs, and jus. Again, so much cheese, and yet juiciest chicken perfectly complimented by the potatoes.

Piso 16 (13)

Kale and sundried tomato roulade

Piso 16 (17)

Spaghetti Carbonara

Piso 16 (23)

Lamb Corsica

Piso 16 (26)

Stuffed chicken breast

We wound up our perfect meal with Blueberry Cheesecake and Lemon Tart. A light mascarpone and whipped cream, a dark chocolate crusty base served with blueberry compote. The dark chocolate crust added a completely new dimension to the dish. I have never been a fan of lemon tarts, but this perfectly baked, buttery tart shell and the subtle flavors clubbed with meringues made us polish it off in an instant.

Piso 16 (30)

Blueberry Cheesecake

Piso 16 (29)

Lemon Tart

After, a long, long time on exiting a restaurant I knew that I was going to be back here, really soon. There wasn’t any dish less profound than the other and you absolutely have to try all their creations.

Where? Piso 16, Eros Tower, Nehru Place

Price for two – 2800INR approx

Cuisine – Modern European, European

Piso 16 Menu, Reviews, Photos, Location and Info - Zomato

#CookandChomp Lemon Chicken

All the heavy curries and gravies just don’t bode well with summer and humidity. So, it is pretty obvious to take a detour during the horrid months and create fresher things. Mom made this lemon chicken, topped with lemongrass essence and it was super refreshing. Read on for this easy peasy lemon squeezy recipe, quite literally.

IMG_0363IMG_0370

Ingredients – Serves 3 to 4

  • Chicken – 750 gms
  • Curd – 50 gms
  • Lemon juice – 1 Lemon
  • Onions – 2 large, finely chopped
  • Garlic – 5 medium sized cloves, finely chopped
  • Ginger – 1-inch cube, finely chopped
  • Fresh lemongrass – Handful
  • Black pepper powder – 1/2 tsp
  • Salt – to taste
  • Turmeric – 2 tsp
  • Bay leaves – 2
  • Mustard Oil – 2 tbsp

Method

  • Wash chicken and marinate with curd, Lemon juice, salt, and turmeric. Set aside for 2 hours.
  • Boil fresh lemongrass in 1 glass of water on low flame for five minutes and keep aside.
  • Heat oil in a heavy bottom pan, add bay leaves. Add chopped onion, saute until pink in color, add chopped ginger garlic. Saute for a minute.
  • Add marinated chicken, black pepper powder, and salt.
  • Cook the chicken by adding plain water in between if required.
  • Sieve the lemongrass water. When chicken is done add lemongrass water to make a thick gravy, bring it to boil and lower the flame for 5 minutes. Switch off the gas stove.
  • Let it sit for at least 15 minutes to absorb all flavors.

Top 5 things to do in Sentosa Island

Sentosa Island – Disneyland, Aquarium, Beaches, the Merlion, and Wings of Time. The Island is your perfect getaway for the day. The Southernmost point of Continental Asia, chomp on some deliciousness at Malay Street, take the free shuttle, visit the Butterfly garden or hop onto Universal Studios or Madame Tussauds. I happened to skip both of these and strolled through the Island and had the most relaxed day.

Reaching Sentosa – the best route taken is via Vivo City Mall. You can take the toy train, cable car or walk on the Sentosa Broadwalk and reach the Island on foot.

Sentosa (4)

From the Sentosa Broadwalk

From the regular fare of Universal Studios and Madame Tussauds Museum, there are a lot of other things that totally deserve a visit. My top picks remain –

1. S.E.A. Aquarium

Walk with the fish, through tunnels, gorgeous corals, dolphins, jellyfish, and more circling and spiraling around you. They also have really cool interactive sessions that you can partake in, adorable, fluffiest toys and the most important bit of the exhibit, the adverse effects of global warming and pollution on the Marine life.
The Aquarium was clubbed with a trip to the Royal Albatross, a daily ship with a restaurant aboard, during the day you would be welcome aboard with Captain Prasad and led through the history and more, the evenings are for a cruise dinner on the ship.

 

2. Wings of Time
You simply CANNOT miss this show in Sentosa. The breathtaking show takes place on the beach with light playing on water mist. The most beautiful experience, be sure to get a seat in the middle to enjoy the full view. You can carry munchies inside or buy some from the vendors within.
Duration 20 minutes

3. Beaches
Not a beachy city, Palawan and Siloso beaches on Sentosa are a perfect place to unwind and lay back. Walk up to the Southernmost point of Continental Asia and take a dip from the other side instead, it is much less crowded there. You can also choose to take a quick nap beneath the palm trees on your way to Palawan Beach for a greener and cooler view.

4. Beach Walk
Even though Sentosa offers a toy train and cable car service through the island, the quickest way to get around is on foot. Take the trail of the Beach Walk for the most stunning views, Insta-worthy snap spots, gardens going hither and wither and a grand view of the Merlion and the sea beyond.

Sentosa beach walk

Enroute to the beaches

5. Malaysian Food Street

Although the island has great juice bars, coffee shops on every corner, Starbucks, the dim sum famous Din ta Fung and Korean street food. The best chomping place although has to be the Malaysian Food Street – housing not only Malay delicacies but also Indian, the local delights of Laksa and Carrot cakes and more. The must-have here – Sempalit chicken curry in light coconut milk, with rice and very South Indian papads.

Sambal chicken curry

Sempalit chicken curry

Sentosa Island is your perfect weekend getaway and with something to interest everybody. You can also check into one of the Resorts and make the best of the island and turn it into a never-ending ball. And if you don’t want to indulge in the offbeat path, Universal Studios, Madame Tussauds and the Trick eye Museum will always be there for you!

 

Bombaiyya traveller in Dilli – Bombay Brasserie

Bombay Brasserie had been on my list since a burst of the most Instaworthy gram posts on my feed and I was all set to travel to Bombay and visit them (or Pune, more Pune) Before I could pan out that trip, they were here in Delhi tantalizing us all with their Pan-Indian delicacies and nostalgic food.

The ambiance is gorgeous with an admirable bar, vintage typewriters, ornate mirrors and their journey through cities. One drink that most definitely stands out is the Pink Gin. The narangi pauwa and mocktails are great as well.

Bombay Brasserie (2)

Pink gin

Our elaborate appetizers started with Crispy suji cakes – one of the best and really interesting vegetarian dishes yet. crunchy fried and soft on the inside suji cakes, crunchy fried garlic, peanuts, and a sweet chutney. Absolutely lovely. Aam papad paneer – well-marinated paneer, balanced spices, and stringy fried noodles. Gunpowder potatoes – baby potatoes, fried and topped with gunpowder masala, fried curry leaves, and onions. Himalayan spiced mushrooms – stuffed button mushrooms spiked with yellow chillies from Lakhori. The mushrooms were slightly bland in the core center. Shillong Shapale – shapale/ shabale is a kind of fried momo with juicy chicken. This just did not fit right, the chicken was too dry and tasteless and the skin was more like a pie and not momo. Rajputana murg soola kebab – this has to be my favourite out of the lot. Shikhar masala, well marinated and flamed to perfection. Served with tomato chutney and mint chutney.

Bombay lunch home with Banana steamed rice – a really good and simple vegetable stew with hints of coconut milk, stringy fried papad noodles, South Indian papad and coconut milk rice steamed in a banana leaf. An ode to the Bombay lunch home, this dish was absolute gold, mixing the stew with rice balanced the level of coconut (read: bring on more of it). Tamil street chicken – after the Rajputana kebab, this dish absolutely sold me. Chunky bits of chicken, fried roti, curry leaves, and a rustic taste, topped with a fried egg. The layers and textures of this dish were insane. Break the egg and mix it well with the chicken and enjoy this hell of a preparation.

Bombay Brasserie (16)

Bombay lunch home stew with banana rice

Bombay Brasserie (15)

Tamil street chicken

Desserts – Ras-e-aam – I recently tried baked rosgullas in Calcutta and loved them. This is a more heightened experience, topped with mangoes and served atop rabri. Amritsari Kulfa, kulfi and creamy rabdi on a bed of badami phirni finished with falooda and rose syrup. Honestly, too overwhelming for a classic dessert. Bombay ice cream sandwich – I was kind of expecting K. Rustom’s but this was old school quality walls, wafers, gems, jujubs and chocolate sauce, they should probably rename this dessert to 90’s childhood on a plate.

Bombay Brasserie is a perfect place to have a Pan India experience with the choicest ingredients – don’t miss out on Rajputana soola murg tikka, Tamil street chicken and Bombay lunch home stew with banana leaf teamed rice.

Where? Bombay Brasserie, H Block, Connaught Place

Price for two – 1800 INR approx

Cuisine – Pan Indian

Bombay Brasserie Menu, Reviews, Photos, Location and Info - Zomato