Chili Egg

I was not in the mood to cook, only because I was plain tired. Tired of the chores, tired of doing of my work (I work part time at home as a freelance writer), tired of my hyperactive kid's activities - I could say Beattttt!!!.
Well you - yourself gotto get into the kitchen and rumble something out too right? Well, I had the eggs, and the capsicum. No way was I going to make chapathis - it's got to be bread coz I just don't have it in me to knead and roll out the dough (the brown bread beckons!!!!). So its got to be a quick chili egg.Yup indeed it is!!!

Ingredients:
Hard Boiled Egg - 4 peeled
Onions - 3, finely sliced
Green Pepper - 1 large, sliced thinly
Tomato Paste - 4tbs
Sugar - 1/2tsp
Soy Sauce - 1tbs
Green Chilies - 3, minced finely
Garlic - 2 cloves, sliced thinly
Ginger - 1tbs, julienned
Salt to taste
Black Pepper Powder - a dash
Oil for frying

Into a large wok, pour in some oil and fry the eggs till the whites have a nice golden covering. Keep them aside. Into the same wok, add in the garlic, ginger and the chilies and saute for a minute. Tip in the sliced onions and saute till the onions are nice and transparent. Add in the tomato sauce, soy sauce and pepper powder. Mix everything well. Time to add in the green pepper and saute till about just soft, yet you would want the crunch of the veggie.
Meanwhile, slice the fried eggs into halves and add to the wok and gently coat for about 2minutes. You have yourself a dinner or lunch ready in no time. We had ours with some toasted bread, you could have these anything you wish.Enjoy!!!!

Tip: Remove the seeds from the green chillies if you don't want the dish too spicy

Kerala Style Chicken Fry~ Amma's Way!!

A regular meat dish had with chapathy and a nice salad. Mum made this regularly on her quick dinner days. I did the same, needed to whip up a quick dinner to get my day set, just so that I could have some time off: :)

Ingredients:

Chicken - 1 kg, cut into medium pieces (You could even use only drumsticks which would taste better)

Ginger Garlic Paste - 3tbs

Fennel Powder or Saunf - 1tsp

Kashmiri Chili Powder - 2 1/2tbs

Turmeric Powder - 1/2tsp

Onion - 4 large, sliced thinly

Salt to taste

Coriander Leaves - 1tbs, freshly chopped

Oil to fry

Into a non - stick pot, combine all the ingredients and the chicken with about 1/2cup of water and cook for about 20minutes. Allow the masala to coat the chicken pieces completely. In the meantime, into a large wok or skillet, pour a little oil just enough to fry the sliced onions. Fry them till nice and caramelized and keep aside. Add in little more oil and fry the cooked chicken till nice and golden on all sides. Top the chicken with the fried onions and some freshly chopped coriander leaves. Serve hot with chapathis and a nice salad.

Sliced Chili Pork

This recipe is a twist from the version shown by Kylie Kwong, and as your go through various recipes, you know what suits you best! So this is my version of the Chili Pork!

Ingredients:
Pork Slices - 500gms
Brown Sugar - 2 teaspoons (or white if you don't have any)
Chinese Cooking Wine - 4 tablespoons
Ginger - 2tbs, julienned
Garlic - 1 tbs, sliced
Dry Red Chili - 6-7 pieces, roughly chopped
Shallots - 4tbs, sliced
Black Pepper Power - 1tsp
Lime Juice - 2 tbs, freshly squeezed
Dark Soy Sauce - 2 tbs
Water - 1 scant cup

Wash and clean the pork thoroughly. Into a large heavy based pan, add 2 tablespoons of oil just enough to coat the base of the pan. Add in the shallots and saute them till fragrant for about 2 minutes. Then add in the ginger and garlic and saute them for a minute. Throw in the dry red chillies and then place the pork slices onto the pan. Add in the soya sauce, sugar, pepper and lime juice and mix in well. Add in the water and allow the pork to cook through stirring occasionally. The pork should get coated well in the sauce and the meat should be tender! Serve hot with some steamed rice!

Hazelnut Ricotta Cake with Apricot Glaze

 

Not that it's valentines, but my husband has been wanting something cake like, with a ricotta as an ingredient. Ever since the Lemon Ricotta Cake, anything with ricotta is a pleaser for Him! So my the next recipe lies in the below creation. Another creamy textured nutty flavored cake! Anyway for all those out there Happy Valentines Day!!!

Ingredients:

Whole dry-roasted hazelnuts - 1cup (250 mL)

Sugar - 2⁄3cup (160 mL)

Vegetable Oil - 1⁄3cup (80 mL)

Ricotta Cheese - 1/2cup (125 mL)

Eggs - 2

Vanilla Extract - 1 tsp (5 mL)

Finely Grated Lemon or Orange Zest - 2 tsp

All Purpose Flour - 3/4 cup (180mL)

Baking Powder - 1tsp (5 mL)

Salt - 1/4tsp (1 mL)

For the glaze:

Apricot Jam – 4 tablespoons

Water – 1 teaspoon

Grated Bitter Unsweetened Chocolate

Preheat the oven to 350°f (175°c) and grease an 8-inch (20 cm) cake pan.  Using a food processor, pulse the hazelnuts and sugar until the hazelnuts are finely ground.  Add the oil, ricotta, eggs, vanilla, and orange zest, and pulse to blend.  Add the flour, baking powder, and salt, and pulse just until combined. Scrape the batter into the prepared pan. Bake the cake for about 35 minutes, until a tester inserted in the center of the cake comes out clean. Allow the cake to cool for 30 minutes before turning out to cool completely.

To make the glaze, place the jam with the water in a small pan over a gentle heat to dilute until you get a smooth, fairly runny consistency. Brush over the top of the cake and sprinkle with the grated chocolate.

Nutella Bread Pudding for World Nutella Day

World Nutella Day is celebrated on 5 February, not that I remembered it specifically, but I called it sheer coincidence and pure luck! Thought I make a bread pudding for the awfully sweet craving lot of US with NUTELLA the last Sunday!!

Ingredients:
Croissants  - 3 or 10 slices of bread (atleast a day or two old)
Nutella - 3/4cup
Almonds - 1/4cup chopped
Eggs - 2
Milk - 1cup
Vanilla Extract - 1tsp
Powdered Sugar - 1/2cup
Salt - a generous pinch

Onto each slice of bread, spread a generous amount of Nutella. Make them into sandwiches and then cut into little cubes. Into a large bowl, whisk the milk, eggs, vanilla, sugar and salt. Keep aside the mixture for about 10minutes. Into a greased glass dish, casserole or baking dish, place the bread cubes and then pour the custard over. Scatter atop some chopped almonds and allow the bread to soak up the milk mixture before baking for atleast 1/2hour. Bake for about 30 minutes till the liquid is all absorbed. Powder the pudding with some snowy effects of the sugar and voila, have your pudding warm out of the oven with some more Nutella flicked over! (Yumminess all the way :):))

Tuna, Egg & Sweet Corn Wrap~ Smart Lunch

Midday meal is it a problem for you?? Forget the lunch box blues and put a quick fix on this idea for healthy options for a light snack or meal!

Ingredients:
Natural Yogurt - 1 tbsp ( I used the set curd)
Olive Oil - 1 tsp
White Vinegar - 1/2 tsp
Dijon Mustard - 1/2 tsp
Pepper to taste
Hard Boiled Egg - 1 large
Canned Tuna - 200gms, drained
Canned Sweet Corn Kernels - 200gm drained ( I did'nt use them as my family is not fond of sweet corn)
Flour Tortillas - 4
Cucumber Sticks
Tomato - 1, finely chopped
Onion - 1 large, finely chopped

Whisk the yogurt, oil, vinegar, mustard and pepper in a little bowl and keep aside. Then mash the egg and keep aside.In a frying pan, saute the onion in a little vegetable oil till just transparent, then tip in the chopped tomatoes. Saute till the tomatoes are soft. Add in the drained tuna and fry for about 10 minutes. Once the mixture is cooled, add in the mashed egg and dressing. Onto each tortilla, spread the mixture and place 2 cucumber sticks and wrap them up! Grill them over a skillet or sandwich maker and your packed lunch is ready!

Banoffee Pie

This pie was devoured by my cousins, the minute they entered through my door. I did look for that opportunity to make this provided someone were to come over so that me and my husband didn't have to finish it all up(wink)! I barely finished making this pie and started taking the pics, when the door just opened and the entire party of boys just arrived. What's this chechi?!! Can we eat this now?? Well I wanted this to sit in the refrigerator for the biscuit base to set, but then you can't have em waiting can you? Served them without waiting! Better still, it tastes better the next day, and the base just sets perfectly for that extra crunch effect!

Ingredients:
Dulce De Leche (Condensed Milk) - 1 can (400gm)
Bananas-3, large
Heavy Cream -2 cups, whipped
Digestive biscuits or Marie biscuit- 200gms
Butter- 100gms
Grated chocolate/ Cocoa powder or Chocolate Sprinkles/ Chocolate Sauce to decorate

To make the Dulche De Leche

Place the can of condensed milk, unopened, in a large pot of water. Bring to boiling point and boil for 3 hours, topping up with boiling water from a kettle as needed. Ensure that the can remains covered in water, as otherwise there is a risk of the can bursting open. Remove and leave to cool completely. You can make this ahead of time or even boil several tins at one go and store the unopened cans in the fridge for several months. There are other ways of making the dulche which could either be David's way or Divya Kudua's pressure cooker way!
I wasn't sure which method to choose, but made my mind to resort to the safer method of placing it in a pot of water. No harm that way!

Now to get to making of this pie. Process the biscuits in the food processor and mix in the melted butter biscuit. Line a 10 inch pie pan with the biscuit mixture and place in the fridge for about an hour or else bake in the oven for 10 minutes at 160C. Open the of dulche de leche and spread this over the layer of biscuit.
Peel and thinly slice the bananas, and arrange in a layer over the toffee.Whip the cream until thick and stiff and spread over the bananas. And finally, decorate with grated chocolate or dust the cocoa powder on top using a sieve or with chocolate sprinkles. Drizzle with chocolate sauce if you desire too.

Italian Hot Chocolate

 AJ (my bro) just returned from his trip from Milan, hey he didn't go there for a pleasure trip; but as a part of his studies which he is currently pursuing. So while we were catching up on the culture and the place, he insisted that I concoct this drink? Pudding? It's a thick, dense and a definite chocolate rush  - all in a cup.

From Milan With Love!!

Ingredients:
[Serves - 4 cups]
Whole Milk - 1 cup, separated in 3/4 cup and 1/4 cup
Heavy Cream - 1 cup
Cornstarch - 1 1/2 teaspoons
Granulated Sugar - 4 tablespoons
Chocolate - 4 1/2 ounces high quality, finely chopped
Whipped Cream - a cup

Combine the 3/4 cup milk, cream and sugar in a saucepan. Heat until it starts to bubble around the edges. While the milk mixture is heating, whisk together the 1/4 milk and the cornstarch till smooth. Once the milk mixture starts to bubble around the edges, add the milk and cornstarch mixture. Whisk until it's heated through. Add the chocolate and whisk together, till hot and thick enough to coat a spoon. Pour into mugs and serve with whipped cream if desired.

Berried Panna Cotta

It's a rich dessert, serve this with big spoonfuls of blackberries and strawberries. You could impress anyone with this easy- no effort involved dessert.

Recipe Source: David Lebovitz

Ingredients:
Heavy Cream - 4cups (1litre)
Sugar - 1/2cup (100g)
Vanilla Extract - 2tsps or 1 vanilla bean, split lengthwise
Powdered Gelatin - 4 1/2tsp
Cold Water - 6tbs
For the topping
Canned Blackberry Pie Filling
Fresh Hulled Strawberries

Heat the heavy cream and sugar in a saucepan. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing. Lightly oil eight custard cups with a neutral-tasting oil. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.Pour the very warm panna cotta mixture over the gelatin and stir until the gelatin is completely dissolved. Divide the pannacotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four to six hours. If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding. Run a sharp knife around the edge of each pannacotta and un-mold each onto a serving plate, and garnish as desired with the blackberries and strawberries.

Note: To make Panna Cotta with sheet gelatin: Soften 25g (approximately six sheets) in a liter of cold water for 5 to 10 minutes. Wring the sheets out and stir them into the warm Panna Cotta mixture until dissolved.

Chocolate Truffles

If this is to be a Happy New Year, a year of usefulness, a year in which we shall live to make this earth better, it is because God will direct our pathway. How important then, to feel our dependence upon Him!  - Matthew Simpson

Recipe Souce: Joy of Baking


Ingredients:
Semisweet or Bittersweet chocolate - 8ounces (227 grams), cut into small pieces
Heavy Whipping cream (double cream) - 1/2cup (120 ml)
Unsalted butter - 2tbs (28 grams), cut into small pieces
Brandy - 2tbs
Coatings for Truffles:
Unsweetened Cocoa Powder


Place the chopped chocolate in a medium sized heatproof bowl. Keep aside. Heat the cream and butter in a small saucepan over medium heat. Bring to a gentle boil.  Pour the boiling cream over the chocolate and allow to stand for a minute or two. Stir with a rubber spatula until smooth. (If the chocolate doesn't melt completely, place in the microwave for about 20 seconds, or over a saucepan of simmering water, just until melted.) Add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm which could take several hours or overnight.Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. Using your hands, or a small ice cream scoop, a melon baller, or a small spoon form the chocolate into round or mis-shaped bite-sized balls.The mixture should yield about 25 to 30 small balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring them room temperature before serving.

Tip: You could opt to coat the truffles with different coating such as nuts, shave chocolate, confectioner's sugar, toasted coconut flakes. The option of liqueur could either be omitted or a choice between Grand Marnier, Kirsch, Rum, Bourbon, Kahlua could be used.

Isaac and Scout's Christmas Cake

This year I wanted to try yet another Christmas cake something not attempted and that's when this recipe as simple as it is just lured me. This recipe is not only simple but you could involve your kids while making this....

Ingredients:
Unsalted Butter - 225gms butter, softened
Caster Sugar - 300gms
Eggs - 4 medium, beaten
Milk - 5tbsp
Self Raising Flour - 450gms, sifted
Rind of an Orange - 1, grated (optional)

To drizzle
Milk Chocolate - 400grms
Dark Chocolate - 100gms
White Chocolate - 100gms
Edible Silver balls

Butter two cake tins, 24cm and 18cm, and line the bases with parchment paper. Heat oven to 180C/160C/gas. Beat the butter and sugar in a bowl until light and creamy. Gradually beat in the eggs adding some flour with the last few additions to prevent curdling. Using a metal spoon, fold in the remaining flour and milk. Split the mix between the tins and smooth the tops. Bake the cakes together, 30-35 minutes for the smaller and 40-45 minutes for the larger, until golden and springy. Cool in the tins, then turn out on a rack to cool fully.
Break milk and dark chocolate into a bowl and melt over a pan of simmering water, stirring occasionally. Melt white chocolate the same way. Peel the paper from the cakes and sit the largest on a plate. Spread a small blob of chocolate in the middle and sit the smaller cake on top. Drizzle with chocolate, sprinkle with edible silver balls and leave to set. 

This below picture goes to Susan for her event Black and White Wednesday!

Butterscotch Cookies

I totally agree with Nag's verdict on these cookies being fudgy, gooey and down right yummy. A treat over this weekend, we all needed that simple something after two long weeks of going through bouts of illness and the various other things that simply keep you occupied. I had a packet of these morsels lying ready to be used from the batch of recently procured goodies. And I did my justice to them.

Ingredients:

White Sugar - 1/4 scant cup (even if it doesn’t quite measure a ¼ cup, its fine, because the cookies could be bit too sweet)
Brown Sugar - 1/4 cup
Unsalted Butter - 1/2 cup butter at room temp
Vanilla Extract - 1 tsp
Egg - 1
Flour - 1.5 cups
Baking Soda - 1/2 tsp
A generous pinch of salt
Butterscotch Chips - 3/4 cup (I used the Nestle butterscotch morsels)

Preheat the oven to 180C. In a bowl, combine sugars with the softened butter until smooth and creamy. Add vanilla and the egg and beat well until well combined. In a separate bowl, combine the flour, baking soda and salt well with a fork. Add this to the wet mixture and combine well. Then add the butterscotch chips. The dough will be thick. Distribute the chips as well as possible. Line a cookie sheet with parchment paper or a baking sheet. Use an ice cream scoop to drop the cookie dough on the baking tray. If you don't have an ice cream scoop, use 2 spoons, one to scoop up the dough and the other to smoothen it a bit and lower it on to the baking tray. Bake for about 15 to 18 minutes until the top turns a light golden brown.

Am sending these festive beauties for Suma's event 'Cakes And More Cookie Fest'

Black and White Wednesday

Photography is only intuition, a perpetual interrogation – everything except a stage set. - Henri Cartier-Bresson

This slice of beautiful Lemon Meringue with a Strawberry Coulis was served at Via Milano at our first Bangalore Food Blogger's Meet. Susan 'The Well Seasoned Cook' Hosts the Black and White Wednesday a culinary photo gallery where the BW and Sepia photos make their way.

And this is my first entry to the event.........

Chicken Makhanwala

I have made this a zilliion times and it has never failed to please the people I have made it for. A nice creamy blend of yogurt, tomato and onions with the spices and finished off with some cream and a fresh squeeze of lime...

Ingredients:
Chicken - 1 kg, cut into small or medium pieces
Yogurt - 1 cup, whisked
Coriander Powder - 2 teaspoons
Chili Powder - 2 teaspoons
Turmeric Powder - 1/2 teaspoon
Jeera Powder - 1teaspoon
Ginger Garlic Paste - 2 teaspoons
Tomatoes - 4 large, blanched
Onion - 5, finely chopped
Cream - 1/2 cup
Salt to taste
Lime Juice - 2 teaspoon
Coriander Leaves - a handful

Into a large skillet, fry the chopped onions till evenly browned. Meanwhile chop the blanched tomatoes and add to the fried onion. Saute till the tomatoes are softened and mashed. Saute till the oil starts to separate.  Tip in the ginger garlic paste and continue to saute. Then add in the curry powders and fry till the powders are cooked through. Add in the chicken, curd, salt and cook till the chicken is tender on a low to medium flame. Add in the cream and give a good stir around. Allow to cook for 2-3  minutes. Just before serving, add in the lime juice and coriander leaves to finish off the dish.

Coffee Chocolate Pudding ~A Sweet Punch

It's a magical combination of Coffee And Chocolate

Serve this saucey warm chocolate bowl with a good scoop of vanilla ice cream

Ingredients:

1 cup flour
2 tsp baking powder
2 tsp cocoa
Pinch of salt
½ cup brown sugar
2 tbsp butter, melted
½ cup milk
1 egg, beaten
50g hazelnuts, chopped
For the topping
½ cup brown sugar
3 tbsp cocoa
1 cup strong black coffee

Preheat oven to 180°C. Sift together dry ingredients. Stir through butter, milk, egg and hazelnuts until well combined. Spoon batter into 4 ramekins. Sprinkle over brown sugar and cocoa then pour over coffee but do not stir. Bake for 16 - 20 minutes depending on how done you want it. I baked it for 18 minutes as my husband and child like it a lot more done than it being saucey, whereas I had mine baked at 16 minutes for a more gooey effect. Finally dust with cocoa powder or cinnamon and sugar; serve with vanilla ice cream.

Mum's Kitchen at Miramar - Goa

In our to trip Goa this year one of the noted restaurants was Mum's Kitchen. Well, its my son's hunger that led us there...if not for his inevitable hunger pangs, as we were already enroute to Martin's. In addition to the tantrums and thought process of where to stop and eat, my brother coincidentally did reckon us visiting Mum's Kitchen the same morning via a casual sms, as it was a notable restaurant. So what's all the hullabaloo about was the first thing that went through my head. We reached the place at 3pm, surprising to find that a good crowd was waiting outside the restaurant for a table. We waited a good one hour before we got ours. A quick exchanges of greetings and chitty chat with the waiter on the food and a brief of the menu, the food just worked up onto our table in 15 minutes. I guess my son just had the look "if you don't get me food now, I just may throw something at ya"...

For starters we ordered the Kombdechem Sukhem which are boneless pieces of chicken, marinated in a ground paste of ginger, garlic, corinader, turmeric and tamarind and then shallow fried. These little chicken morsels pieces just disappeared withing minutes of it being served to us. Though the dish was of medium spice level, my 4 year old simple wolfed it down with a smile.

We then ordered a family portion of Pork Balchao to go with the Goan Fat Rice. The gravy though made up of dry shrimps in vinegar and red chilies just exalted our tastes to a next level. The pork meat was done to a melting perfection with a contradicting seafood gravy which somehow did not hinder the taste of the pork meat at all. And of course freshly made bread with butter, with the extra butter for my son.

We skipped the dessert for the sake of the lingering taste of the main dish. Though having said that we opted on dessert, we couldn't but help sneak a piece of Bebinca - authentic goan dessert once we got back to our room. The waiters are pretty much well versed and patient with their customers with quick and prompt service. They were also voted the best restaurant in the category of 'Best Goan' by Times Food Guide in association with The Times of India for this year which is just another feather in the cap. All in all, a must visit, even if you'd have to end up waiting...

Mum's Kitchen
854, Martins Building
D.B Road
Panjim-Miramar Road , Goa
Tel:  +91 9011095557 or +91 9822175556

Car Parking Available

Su's Chocolate Biscuit Pudding

Su brought this over when we had our girlie potluck. This is one dessert which cannot go wrong, and if you are the one who hasn't attempted making a dessert then this recipe is sure to win you some kudos and flattery for your efforts... I had another version of the chocolate biscuit pudding stashed somewhere, but simply couldn't locate that paper. So, with Su's recipe in hand I made this to put everyone at their places for screaming 'DESSERT'. Thankyou Su....your a wonder woman!!!!

Ingredients:
Marie or Any Glucose Biscuit - 1 packet (200 gram)
Butter - 100gms (melted)
Amul Fresh Cream - 200ml (or any fresh cream)
Semi Sweet Chocolate - 400gms 

Crush the biscuits and mix in the butter together. Into a greased glass dish, tip in the biscuit mixture and spread onto the base evenly. Into a saucepan, lightly heat the chocolate and cream together. Pour this chocolate mixture onto the biscuit base and keep in the refrigerator to set for at least 4 hours and serve. Keep at room temperature for sometime before serving.

Blueberry Coffee Cake for the B'day

The 21st of October calls in for a celebrations - the Mum-in- law's birthday.
MY one cup of fresh blueberries was waiting patiently in the refrigerator to be used. I was look looking for the right opportunity to make use of it and this became the fortuitous occasion....

For mum her joy had no bounds as it wasn't the gift or the cake we went across that brought the brought the gleam and excitement to her, but  the fact her children and grandchild were just there all together just made her beam...

Ingredients:

[Recipe Source - All Recipes.com]

Nescafe Instant Coffee Powder - 1 tsp, mixed in 1 tablespoon of hot water

All Purpose Flour -2 cups

Baking Powder - 2 tsp

Salt - 1/2 tsp

Caster Sugar - 1cup

Egg - 1

Vanilla Extract - 1 tsp

Milk - 1/2 cup

Fresh Blueberries - 1cup 

Confectioners Sugar for Dusting - 1/4 cup 

Heat oven to 350 degrees F (175 degrees C). Coat a bundt pan well with cooking spray. For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition. Add the coffee mixture and mix well. Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with confectioners' sugar.

Prawn Cocktail

Independence day festivity this year at Skyline Solstice saw a lot of events, fun and lots of merry making. Su (the whole event planner) ensured there was participation at every level, right from the toddlers to the boys, the girls and of course 'Us - Women'. So what was it for the women, any guesses on what can get the women excitedly engaged in participation??
Your right it was a cooking competition. The competition saw some fancy dishes being presented to the judges.  More then being a participant, the enthusiasm of the lovely ladies itself was the highlight of the day. So let me get straight to the point and tell you, my entries that were adjudged -  A prawn cocktail, and an Orange ricotta cake...fancy enough eh?!

Ingredients:
Serves - 4
Prawns - 2 cups cooked.
Mayonnaise - 4tbs
Sour cream - 1tbs
Tomato Ketchup  - 1tbs
Lettuce - 1cup shredded
Lime - thinly sliced for garnish
Prawns - 4 large ones for garnish
Boiled egg - 1, quartered
Cucumber sticks - 4 for garnish

Mix the prawns, mayo, ketchup and sour cream into a bowl. Ensure the prawns are well coated. Into 4 serving bowls/ glasses, divide the shredded lettuce, then top with the mixed prawns. Add one quarter of the egg atop the prawns and dressing. Garnish the glass or bowl with the lime slice and finally decorate with the large prawn and cucumber stick for the visual appeal. Serve with a slice of bread.

Tip: The prawns can be cooked in salted water for two minutes and then immediately placed in chilled water so as to retain the colour.

Hard Rock Cafe - Mexican Fiesta, A taste Review

If your looking to rock in style this season, then visit the Hard Rock Cafe situated on bustling St Mark's Road, Bengaluru. HRC brings to you a burst of colour, spice and flavors from Mexico. The cuisine dishes out Burritos, toastanas, tacos, and the legendary burger served with a spicy Mexican Bean mix. Anyone not having tried their hand at Mexican food, then this is the place to hit while it lasts.

Since the girls (Mads, Suma and Geetha) and I made our visit to HRC in the afternoon, the music was slow and gentle, whilst the focus became the food and not the music. We had a quick chat with Chef Vikas Pathak who gave us a run through of the menu. And he promised to give us the best of what HRC kitchen crew skills.

Spicy American Corn and Danish Mozzarella Samosette

The luncheon started off with the 'Spicy American Corn & Danish Mozzarella Samosette' which is a must have on your appetizer list. As cheesy as it can get, the samosette's are crispy phyllo parcels stuffed with sweet corn mix, spices and gooey cheese all in a bite. Served with a roasted tomato salsa, and a pesto mayonnaise which is truly a 'cannot get enough of it' sort of dip.

Seasoned Paneer and Corn Tortilla Tacos

We then moved onto a two dishes, one being the 'Seasoned Paneer & Corn Tortilla Tacos' for the vegetarians. A must try mix of crisp corn tortilla shells brushed with tangy Bbq sauce, stuffed with grilled seasoned paneer, shredded lettuce, tomatoes, olives, pinto beans, seasonings and spring onions.

Bahama Mana Chicken Tender Burrito

Then the Bahama Mama Chicken Tender  Burrito for the only non vegetarian being 'moi'. It's loaded with roasted chipotle chilli  ranch, smoke infused spicy bakebean and corn ragout, chicken tenders, shredded lettuce, mix cheese and jalapeños. One portion of this Big Mama was enough to keep me all good for my lunch!!

HRC Special Texas Beef Chili Toastadas

The next try out dish was the HRC Special Texas Beef Chili toastadas, which is a scrumptious bite of baked thin crust brushed with tangy chilli paste topped with cilantro infused bean and beef chilli mix finished with cayenne pepper, sweet corn, and cheddar cheese. Of course the veggies had their option of the Albequerque Cottage cheese & Veg Burrito and  a BBQ Paneer Toastana.

With dishes being laid out, and our bellies being loaded, the throats required something to slightly ease it all down, so the bartender concocted up some sassy cocktails. The menu hosts 11 cocktails, specific to the Mexican theme, and the stand outs to the cocktails we sipped were the Diablo -  a blackcurrent monin and tequila and the Payback - Kiwi and Tequilla with the Jalapeño pepper hit coming right through.

The other two cocktail were sort of a edgeless in comparison but have subtle personalities of their own, if your not looking for something to have a high, but rather wanting to have a leisured savour; then the Ginger Fiasco- Ginger Syrup, Guava Juice with Teqilla Gold and the Chapala - Watermelon and Tequilla would do some justice.

The legendary burgers then made their glorious way through whilst us Gurls were busy clicking away pictures.  A 10 ounce burger patty patty grilled and topped with smoke infused tangy bake bean mix, chipotle puree and cheddar cheese, with some Spicy Cajun fries. And this became The Meat Lover's Crave for the day - The Legendary Beef and Smoked Bean Burger.

Any meal is incomplete without dessert. So finding some space in our voracious appetite is the Black and White Dessert - Two tone chocolate wafer pyramids spiked with roasted cinnamon and coffee with chipotle sauce and Good Vanilla Ice cream which of course just meltingly and givingly appeased our palates. We enjoyed our feasty fiesta at HRC, thanks to Prachi from Avian Media and Gitanjali the Marketing Officer at HRC for having hosted us bloggers. So for all those who love the spice, the meat, the drinks and the music!!! You'd know where to head to....

Legendary beef and smoked bean burger

My verdict: The samosette's, non - veg burrito, the burger and the beef toastana's get the thumbs up. The vegetarian options are limited to just paneer, making the options minuscule. The play of other veggies in this cuisine is just not seen and done. The cocktails are sharp yet subtle!  The music is all out rocking, but during lunch hours the decibel levels are sort of low, then at 4pm its pumped up to get you in the groove. Don't just wait, just go and get the season's best till September 18, 2011.


Hard Rock Cafe  - 40, St.Mark's Road,  Bengaluru

Tel: 080- 41242222

Working Hours - 12 noon to 11:30pm (Kids Menu and colouring kit on request)

Car and Bike parking available

Black and White