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.

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!

 

BED for mulled wine and exemplary grub

BED – Beverage, Entertainment and Dining is a clever analogy to the sleeping beds but is completely reversed in the essence. This party place is a hot destination in the evenings with some stellar cocktails. The lunch scene is a little subdued but the food they dish out is out of this world with perfectly balanced flavors and spot on preparations. The jubilant vibe resonates through the gorgeous bar, blue walls, bright red couches and monochrome frames. They also have a terrace, so that’s a party+brunch plus!

We started with outstanding cocktails – Popcorn Sour, Jalapeno margarita and Mulled wine. The mulled wine was so, so good – simmered to a flavorsome sweetness, spiked with cardamom, star anise and orange, this was an absolute winter treat. The popcorn sour is one of their classics and again a must try thanks to the buttery, caramel twist to the classic.

Mulled wine

Popcorn Sour

Jalapeno frozen margarita

We began with Minestrone soup with a cherry tomato bruschetta – a thick tomato broth with whole diced vegetables was very soulful. But the best part was the outlandish bruschetta – the butter, fresh bread with whole cherry tomatoes, basil leaf and a slice of mozzarella. Absolutely delightful.

Minestrone soup

Cherry tomato bruschetta

Trio of bruschetta – cherry tomatoes, roasted mushrooms and creamed veggies – the cherry tomatoes are supple with a bit of basil and cheese; the roasted mushrooms are exquisite with parsley; the creamed vegetables could use a little more seasoning but again, so good. Sizzling prawn gambas – served in a heavy bottom pan, fresh prawns, cherry tomatoes, black and green olives sizzling with olive oil and served with some fresh garlic bread. The freshness of this dish sweeps you off your feet. Baked Phyllo cups – freshly baked, buttery cups filled with crunchy vegetables and cheese. The fresh canape bakes are slightly buttery and pack a pop of flavors. Chicken Espetada – served with Fattoush salad, the Peri Peri grilled chicken was succulent and flavorsome to the core. Complimenting the power packed chicken, the lightly dressed fresh Fattoush salad goes perfectly with it.

Trio of Bruschetta

Prawns Gambas

Baked phyllo cups

Chicken Espetada

Caesar salad sushi – this was one of a kind – iceberg lettuce, crunchy cucumber, nori and soft chicken, this was absolutely charming. Philadelphia cheese and salmon sushi – this too was a delicacy, rice wrapped in nori topped with a piece of fresh salmon and Philadelphia cheese. Dunk it in soy for the full impact!

Caesar salad sushi

Philadelphia cheese and salmon roll

Mezze Platter – fresh pita bread, lavaash chips, hummus, black gram hummus, tzatziki, beet root tzatziki, baba ganoush, muhammara and delicious crispy falafel. Both the hummus were made to a smooth and yummy consistency. The falafel – super crispy on the outside and moist on the inside with just the right balance.

Mezze Platter

Four cheese stuffed chicken – Chicken bread stuffed with a medley of cheese, topped with rosemary jus, mushrooms and mashed potatoes. The balance between the chicken and stuffed cheese was a little off which made this dish one shilling short of the top notch.

Stuffed chicken

We finished our fantastic meal with a molten chocolate cake – the perfect chocolate ganache centre with home made ice cream and meringues. The sweet treat was the perfect end to the meal.

Molten chocolate cake

BED dishes out delicious lunches and acts as a perfect party place. The must haves include the bruschetta platter, their unique sushi preps and the mulled wine.

Where? BED, N Block, GK1

Price for two – 3000INR approx

Cuisine – European, Japanese, Bar

#CookandChomp – Chicken Shawarma

My first time eating a shawarma was at Al Bake, New  Friends Colony – the only street place serving delectable shawarma rolls back in the day – although the roll was extremely delish, it was also a very desi fusion. Post that, I have tried a lot of more authentic versions – so it was only time that we replicated the same at home. The best part, it is healthy and super easy!

I also made a smaller portion with paneer and it was swell!

Ingredients

For four people

For the wrap –

• Boneless chicken – 500g
• Lebanese Khubz – 1 packet with 6 pcs (Usually available at Modern bazaar or Food Hall)
• Yogurt for basic marination – 2tbsp

For Chicken shawarma marinade –

• Lime juice – 1 tbsp
• Lemon zest – 3/4 tsp
• Olive oil – 3tbsp
• Coriander leaves – 2-1/2 tbsp
• Ginger and garlic paste – 1tsp
• Cumin seeds – 1/4 tsp
• Red chilly powder – 1/4 tsp
• Coriander Powder – 1/4tsp
• Salt and Pepper – to taste

For the tzatziki

• Thick hung curd – 2 cups
• Cucumber – 1 medium size, shredded
• Seasoning – to taste

To garnish – Pomegranate seeds, ketchup and tzatziki

Method

• Wash the chicken, add the yogurt, salt and pepper. Mix well and chill in the refrigerator for 2-3 hours. This is one of the most basic marinades that render the chicken juicy and not chewy at all (This is an optional step, if you are short of time, you can simply skip to the real marinade)
• Add all the marinade herbs and spices and mix well. Rub it on to the chicken and leave still for about an hour

Marinated chicken and paneer

• Pre-heat the oven for 5 minutes, brush the tray with olive oil and place the chicken on to the tray

Ready to be grilled

• Grill the chicken, till golden brown and succulent
• For the tzatziki – mix the curd, cucumber and seasoning to make the thick tzatziki
• Heat the Khubz, add the chicken pieces, line with the tzatziki and garnish with some pomegranate seeds and ketchup. You can also add your favourite greens to the wrap. Simply roll and enjoy.

Paneer Shawarma

Chicken shawarma

Happy Chomping 🙂

Wai Yu Mun Ching – Chinese comfort food

Chinese food is always equivalent to a good batch of comfort to me. A nice noodle bowl and dimsums to go along side always make for a good deal. Wai Yu Mun Ching is a pretty cool faux Mandarin anagram – and operate as a delivery/ QSR module.

Chinese comfort food

I started with chicken dumplings – OBVIOUSLY – thin skinned nicely done dumplings with flavorsome chicken and served with a hot sauce. Stuffed with succulent meat, the dimsums are decent and make for quite a bite. Grilled chicken lemon dry – grilled chicken, what felt more like juicy poached chicken instead, tossed with a spicy sauce with bell pepper and spring onions. This was insanely good.

Chicken dimsums

Grilled chicken lemon dry

Cantonese Noodles – pan fried noodles served with Cantonese sauce with bell pepper, babycorn and cabbage. The slightly sweet sauce is delightful and a refreshing change from the regular fusion saucy ones. Vegetable Chopsuey – fried noodles served with a sweet saucy chopsuey sauce. The fried noodles needed to be more flavorful, the sauce too was a little of saucy and needed the right balance between sweet and saucy.

Cantonese noodles

Veg Chopsuey

Wai Yu Mun Ching for decent Chinese comfort food and chicken dumplings.

Where? Star Mall, Sector 30, Gurgaon

Price for two – 1000 INR

Cuisine – Chinese

#CookandChomp – Grilled chicken in white wine and fresh garlic bread

Lately I am finding so much solace in whipping and dishing out meals. And after a particularly awesome Wine Tasting sesh, I raided the tiny cellar at home and just had to open a bottle of Sauvignon Blanc – cooked it up with some chicken and bread, ooo bread. (Can’t contain the excitement really)

For the chicken –

• Boneless chicken – 500g, diced into pieces
• White wine – 1-1/4 cup
• Mushrooms – 250g,diced and steamed
• French beans – 100g, chopped
• Onions – 2 medium chopped
• Bay leaves – 2
• Oregano seasoning – 1tsp
• Butter – 1tsp
• Salt and pepper – to taste

 

Savignon Blanc

Basics

Chop Chop (and yellow everywhere)

Preparing the Chicken –

• Wash the chicken thoroughly and pat dry. Add a pinch of salt, pepper and seasoning, rub on the chicken and let marinate for two hours
• Chop and blanch the vegetables
• Heat butter in a pan, add bay leaves till they crackle. Add the onions and cook till transparent. Add the mushrooms and beans and toss.
• Add the chicken, add salt, simmer and let the chicken cook.
• Add the wine, simmer and let cook to a thick consistency.

Cook till the chicken is done.

For the garlic bread –

• All purpose flour – 3 cups
• Yeast – 1 sachet
• Salt – 1 tsp
• Sugar 1-1/2tsp
• Oil – 2 tbsp
• Warm water – 1-1/2 cups
• Melted butter – 2tbsp
• Garlic paste – 1 tsp
• Chopped garlic – 1 tsp
• Mozzarella cheese and cheddar cheese – grated

Preparing the bread –

• Mix the flour, salt, sugar and yeast in a food processor. Add the oil and warm water and churn to form a soft dough
• Cover in a moist cloth and let it stay for about an hour till the time the dough has doubled
• Mix the butter and garlic paste, brush on the dough and knead. Repeat this a couple of times so that the taste of garlic really settle in the bread.
• Hand stretch a soft dough, dust with a little flour and add the chunks of garlic and cheese.

• Bake till the dough is crispy and the cheese nice and melted

Pair the chicken and garlic bread and sip on some of the leftover Sauvignon Blanc. Sunday done perfectly.

Happy Chomping 🙂

Punjab Grill – the fine dine experience

Punjab Grill epitomizes fine dine and takes the classic take of a typical North Indian fine dine restaurant complete with courteous servers, finely dressed table and a general air of comfortable family places. The chef has taken the classics and created them beautifully and has thrown on some excellent fusion additions.

Start by a papad basket, masala onions and a welcome drink – a fusion of masala lemonade and mint mojito.

We started our gluttonous meal with the Dilli favourites – aloo chaat and chicken chaat – the chicken chaat with a slight cool palate, sweet and spicy dressing with peanuts and lettuce made it for a great start.

Aloo chaat

Chicken chaat

Paneer tikka multani, Murgh tikka Punjab Grill and Raunaqueen Seekhan – we started off with the paneer, cut and lined with coriander masala and sealed back together with cream and grilled, the paneer need a tad more dressing to make the mark. Murgh tikka was nicely dowsed with spices and grilled to yumminess. The Raunaqueen Seekhan however was the star of the appetizers – mutton seekh with masalas, distinct flavors of onions and tomatoes and a creamy topping leaving a lacey after taste.

Paneer tikka

Chickentikka

Punjab grill special mutton seekh

All plated

The main course was extensive and the curries were all simply impeccable! Dal makhni, kadhai paneer, murgh makhni, Meat Punjab grill, garlic naan, laccha parantha and tandoori roti. All the curries were so well prepared, what stood out was the murgh makhni with its gravy just the right potpourri of sweet, masalas and creaminess. The mutton again was so well done – topped with ginger juiliennes, the sapid mutton makes the meal all the more gratifying. And not forgetting with breads – the garlic naan topped with fresh garlic chunks and lightly buttered has to be declared by fat THE BEST EVER.

The mains

Meat Punjab Grill

The SWELL plate

We finished with phirnee and gulab jamuns – both the desi desserts were well prepared and I was especially diggin in the gulab jamuns.

Phirnee

Gulab Jamun

Punjab Grill for a gorging on meaty fare and a perfect place for a family meal.

Revisiting classics with Moti Mahal

Moti Mahal is known as the curator of butter chicken and innumerable outlets propped all over the place. There are so so many Moti Mahal around the city and you can almost always tell the good ones from the junky ones. Moti Mahal at Sohna Road is an ideal family dining place with that classic charm. Leather couches, smartly dressed tables and courteous servers.

We started with paneer tikka and malai chicken tikka. Both came sizzling our way and we were slightly bedazzled by the presentation – I guess sizzling plates keep the tikkas warmer for long and add a smokey touch. The paneer was a little chewy than soft but was well dowsed with masalas and goodness. The malai chicken tikka on the other was an impressive prep of succulent, creamy chicken, done to a crisp perfection.

Paneer Tikka

Malai Chicken Tikka

Our mains included the classic dal makhni, murgh makhani and mutton dum biryani with a bread basket of tandoori roti and laccha parantha. The dal makhni was well loaded with butter and the creamy texture sure made it delectable to bits. The murgh makhani however was yes creamy, made in the original way – with tandoori chicken pieces, but was slightly on the tangier side. And that is the Moti Mahal way, their butter chicken is tangier than sweeter. On a personal note, I do prefer the sweet one more. Mutton dum biryani – tender pieces of mutton, mingled together with rice and whole spices. Served with raita, this easy on your palate biryani was a winner.

Dal makhni, murgh makhani, roti, laccha parantha

Mutton dum biryani

Dinner plate

What you should definitely chomp on? Their malai chicken tikka and mutton dum biryani.

Mid week trotting through DLF Galleria

My first visit to DLF Galleria, almost a year and a half year back now, left me slightly in awe of the whole place. Gobs of awesome little cafes, boutiques and big brands, street whips and the signature fountain. House to Chaayos for innumerable cups of chai, work space and now open 24 hours, is one our go to places.

Hit Le Marche – Sugar and Spice for some fresh breads, sweet and savory sandwiches, and Fat Lulu’s has to be your take away crafted pizza joint. Theobroma adds another feather to the cap with Oreo and Red Velvet brownies. One of the largest owned space at Galleria is AmPm Cafe and Bar – with their signature Lickable shakes, cocktails by Yangdup Lama and irresistible fusions, this is one of the coolest places foe live music and a evening of unwinding.

Ferrero Rocher doughnut shake

Also home to a lot of street food options, we tried a single chicken, single egg roll from Kwality’s – the roll was pretty decent – a nice, soft flaky parantha, with a layer of egg and juicy chicken bits, onion rings and sauces. They could have definitely added some more dressing for flavors, but it makes for a pretty good cheap bite.

Our star find was Piccolicko – a cute little dessert parlour serve Italian gelato in exciting flavours, waffles, shakes and ice creams. We tried their chocolate fudge cake and butterscotch caramel cake scoops – the chocolate fudge cake a sinful delectable piece although I found solace in the butterscotch caramel cake – with crunchy butterscotch bits and a sweet and sticky caramel flavor. Topped with a waffle cone, three scoops set you back about 200 INR and although the ice cream is incredible, the scoops are a tad small to do the price justice.

Find them here.

Stay tuned for more trotting on the streets. Happy Chomping 🙂

Little Skillet – fusion, grills and more

Little Skillet is the new bee for fusions and classic grub. Their kitchen is based out of Sapphire Mall, most famous for tandoori momos and the awesome adaptations, tandoori delicacies and Chinjabi favourites. The first impression itself was spot on with on time delivery despite the horrible Gurgram traffic.

Starting with their Schezwan tandoori chicken momos – huge grilled dumplings stuffed generously with yummy chicken and tossed with a saucy schezwan, onions and capsicums. Team with mint chutney or mayo, these HUGE momos and super tantalizing and gorgeously made.

Half a portion of chicken schezwan momos

Tandoori mushrooms – button mushrooms, marinated and tandoored to perfection with a spicy coat and capsicum and onions to go along side. The tandoori chicken – well marinated, succulent chicken, grilled to perfection with juices infiltered the chicken pieces.

Tandoori mushroom

Tandoori chicken

Vegetable noodles, veg fried rice and chilly chicken – veg noodles made in a very desi manner, tossed with bell pepper, cabbage and pepper. Veg fried rice and chilly chicken – fried rice tossed with bell pepper and beans. The chilly chicken could have used a tad more flavours and a lot more chilly to make it an authentic fusion.

Veg fried rice

Veg noodles

Veg fried rice, noodles and chilly chicken

Little skillet should be your newest joint – do try their tandoori momos and tandoori chicken.

Knight Rider Junction

Pretty much in the middle of nowhere​, we were left exhasperated with the vastness of the Knight Rider Junction. The place is huge and offers all kinds of dining options – private rooms, gardens, open terrace and lounges. Primarily operating as a BYOB – they also house some pretty mean mocktails and one can only imagine the magic with a little downpour of booze in each. Their menu is still expanding into continental but their Desi grub is the one you can’t miss.

We started with their Dahi ke sholey, pan seared fish and grilled chicken. The Dahi ke sholey, a dish novel to each restaurant. They serve it fried with slightly sweet and very flavoursome dahi stuffing, deep fried and served with mint chutney.

Mexican grilled chicken – succulent chicken bits, well marinated and grilled to a crisp tenderness. Served with mustard sauce, the chicken is a very toothsome prep.

Pan seared fish – super fresh fish, well marinated and seared to perfection served with fresh mint and mayo. The fish was uber fresh and was paired with just the right spices to make it tantalizing to the core.

Tandoori chicken tikka – they swear by their desi chow and damn they are right. The chicken tikka is grilled to perfection and is lip smacking to say the least.

Lahori murgh masala with laccha parantha –  the creamy buttery gravy was magnificent and the soft chicken tikka pieces blended with the curry superbly well.

Knight Rider Junction for their vastness, wide variety of options and amazing desi stuff.