Re -posting!

Some of the pictures on my blog have disappeared due to a technical glitch, and I'm working on re -posting the pics right from scratch, I truly apologize for not being able to view them but they should be up within a week.

Until then Happy Cooking and Cheers!

Ally

A Keralite Special~Fish Galore~ Netholli, Karimeen and Prawn Fry

Lunch cannot be complete without these piscean beauties -Nehtolli (Anchovy) , Karimeen (Pearl Spot) and Konju (Prawn) Fry....its a feast for the senses!!!

Ingredients:
For the masala
Chili Powder - 2 tbs
Turmeric Powder - 1/2 tsp
Coriander Powder - 1 tsp
Fenugreek Powder - a pinch
Ginger Garlic Paste - 1 1/2 tbs
Crushed Black Peppercorns - 1tbs
Salt to taste
Lime - 2 halves, squeezed

I have used the same masala to marinate all the three, I had two Pearl Spots, about a half a kilo of anchovies cleaned with their heads off and about half a kilo of prawns de-veined.

Make a thick paste using all the above powders using about 1-3tbs of water if required, the lime juice should do. Smear them onto the fishes and keep them aside for about 1/2 to 1 hour before frying. Heat a deep frying fan with oil (coconut oil is the best, but you could use sunflower oil). Fry the fish till browned on both sides. Serve them with rice and curries.

Green Bell Pepper Soup

The weather is cold in Bangalore...well not that cold.....but cold enough....So one of the days when the sky looked as it would rain and the wind had that chill, what better time to have a soup for the night right?! Thus the green capsicum or the bell pepper soup came to my mind. I had the same thing when Seema Chechi (my Aunt) made it for dinner a few months back at her home.So I thought why not attempt the same thing.

Ingredients:
Green Bell Pepper - 4, finely chopped
Onion- 1 large, finely chopped
Garlic - 3 cloves, minced
Chicken Stock or Vegetables Stock - 4 cups
Cream - 1/4 cup
Lime Juice - 1tbs
Crushed Black Pepper to taste
Flour (Maida) - 1 tbs

Into a frying pan, pour in about 2tbs of oil or butter. Saute the garlic and chopped onion till transparent. Then tip in the green capsicum till it becomes soft. Add in the maida and saute it to remove the rawness. Pour in the stock and bring the mixture to a simmer. Then pour the mixture into the blender and blend to a smooth consistency. Pour back this puree into a pot and allow to simmer for about 10 minutes. Add in the cream and lime juice and continue to simmer for another 5 minutes. Add the crushed black pepper to taste. Add salt if required and serve warm with some garlic buns.

Estia ~ The Meditterenean Bliss at Aloft Hotel Bangalore

You walk into a decor where it allures you to a warm and balmy shades of blues and oranges. Nice textured walls, wooden chairs and tables, cobbled floor in its true taste of the Mediterranean  The service and the food combined just made the whole experience satisfying. The menu hosts a line up of cuisine featuring the Spanish, French, Italian, Greek, Turkish, Moroccan  Egyptian, Croatian and Portuguese. So we enjoyed the expert,y prepared food with a Turkish Mezze Starter starter of Hummus, Muhammara, the mezze platter which had 4 dips - the hummus, tzatziki, sundried tomatoes with rosemary and muhammara served with some Pita Bread. 

Whilst we were engaged in trying out platter of dips, there arrives our plate of crunchy Phyllo Cigars filled with Spinach and Feta cheese.These crunchy starters were quick to disappear as the creaminess of the spinach and feta with a bite of the phyllo was simply irresistible  Next up were the Jumbo Prawns sauteed in chili oil with a hint of black pepper which was much required. Succulent prawns with the right amount of spice to the dish. By then we were partly full on the tummy. 

Mezze Platter, Phyllo Cigars and Jumbo Prawns sauteed with Chili Oil

The Executive Chef - Chef Biswal then joins in for a for a tete-a tete on how the menu was engineered, where some food is sourced from, especially the beef which is imported to meet the quality of a steak. Chef  Biswal then departs to bring in his mains which were the Angus Rib Eye Steak, with classic onion rings, beans, potato gratin with a pepper sauce. The Steak was juicy and moist on a bed of potato gratin which was infinitely liked, the crunch of the beans and onion rungs to render and the dish was complete like steak is to be! We also got to taste the Adana Kebabs which is authentic lamb kebabs served with some aromatic saffron rice. 

Angus Rib Eye Steak with Potato Gratin, Green Beans and Onion Rings

The Kebabs though were a tad bit dry, but the dish still lingers on with the rice and tomato gravy being superb and spot on. And then finally, the Desserts - a trio of Tiramisu, Baklava and Rose Petal Ice Cream. 

Lamb Kebab with Aromatic Saffron Rice

Well we definitely licked our spoons to the ice cream, the other two desserts were a slight amiss as on compared to the cold, yummy Ice-cream. Never the less, we were thoroughly entertained and were on the brink of a food coma.........One Happy Family!!!

Tiramisu, Rose Petal Ice Cream and Baklava

Dinner for two excluding alcohol or beverages would cost about INR2000 (excluding taxes)

Estia -Aloft Hotel

17C, Sadaramangala Road, Whitefield

Tel: 080-43125500

Valet Parking Available

DELIZIOSO - Italian Food Fest @Bene Sheraton Bangalore

I was invited to review the Delizioso - The Italian Food fest which is already running since November 9th, 2012 and will go on till November 18th, 2012. Italian Cuisine is one of the most popular cuisines in the world. While Italian cuisine is generally associated with pastas and rich, heavy foods, each region of Italy--including the central-northern region of Lombardy--is distinct in its "staple" foods and quintessential dishes which is what this Fest is featuring. The Lombardy region is best known for its dairy products, including the region's world-famous Gorgonzola cheese.Lombardy is bordered by Switzerland to the north, and it includes part of the Alps. 

Lombardy cuisine consists primarily of rice as the foundation of hearty dishes. Risotto, an Italian rice dish, originated a typical Milanese dish (Milan is the major city of the Lombard region), and has gained international recognition as a main entree across a wide variety of menus outside of the Italian gastronomical scope.At Bene the menu is crafted by the Celebrity Chef Enrico Fiorentini with popular dishes from the regular menu at Sheraton Milan Malpensa.

So while waiting for my rendezvous with the Chef, I scanned through the menu trying to figure out the dishes which of course most of it I couldn't quite decipher. And just when I was  thinking what would be best to order, the Chef arrives with a bang, and before you know I was enjoying tales of his experience. It's simple with Chef Enrico, he's got the humor with some sarcasm along with it, but we were enjoying some hearty laughs and Oh! did we. Chef then departs temporarily saying "I'm gonna cook you something, and all you have to do is eat alright?". Well that's a deal alright. - indeed a fine one I thought to myself.

The first meal was an Antipasti Platter which set the stage to the meal, as colourful and delicious as it should be was a medley of a Insalatina d’orzo con verdurine e cappesante dorate - Barley salad with garden vegetables sprigs & pan seared sea scallops and Tartare di Porcini trifolati e quenelle di ricotta alle erbe, piadinetta (V) - Tartare of sautéed cepes mushrooms with a herbed ricotta cheese quenelle with  a portion of Il pesce d’acqua dolce in 3 modi Marinato, Leggermente Affumicato e tartare - Three different ways we do serve the “Salmon” in Lombardy Sea salt & sugar marinated, lightly smoked & quite raw. 

Gli Anti Pasti  - Appetisers

Then came the Primi Piatti Di Pasta which is the Pasta course which again was a brilliant. Creamy Risotto, fresh ravioli and to die for saffron flavoured potatoes with the cheese foam.(Tortelli di zucca alla Mantovana con gli amaretti e la mostarda (V) - Pumpkin ravioli with a touch of amaretti cookies & candied-spiced fruits, Gnocchetti di patate allo zafferano sulla loro terra, germogli e schiuma al Parmigiano (V) - Saffron flavored potato dumplings served on their own soil, sprouts and Parmesan cheese foam and the Carnaroli ai funghi, infuso di porcini e tartara di gamberoni all’erba ciopollina - Mushroom risotto, cepes infusion and chives prawn tartare).

The next course of course was the Le Carni - the Meat Mains, by then I was stuffed and Chef mockingly asks "Your already full??, but I have just begun"....with a laugh. I was tantalized with L’ossobuco in gremolada secondo la ricetta originale “MA” di tacchino con risotto alla Milanese - Stewed turkey ossobuco with tomato and vegetable sauce, served with saffron risotto and a portion of the Costolette d’agnello in panuria di polenta al Parmigiano - Butter pan fried lamb chops in a herbed polenta crumbing.

The glorious meal came to end with the Lombardy Sweet Cuddles, another platter of the desserts hosting Chestnut flour, air dried fruits and nuts cake served with chocolate ice cream, Red wine poached pear served with double cream & Parmesan cheese ice cream and anise egg free biscuit,Double chocolate & mascarpone cheese mousse with “Brutti e Buoni” hazelnut crunchy bisquit and Polenta & Dark chocolate timbale with bitter orange marmalade. These tasting portions of the dessert were insanly brilliant. But my story doesn't end here. The Chef came back to the table, and we continued on his tales and traveled right across from Milan to Egypt to Syria to Dubai to Korea and now at India to realise I had spent a good three hours chatting and full on the belly.

I bid my good bye to the Chef and he surprises me with a parting gift, a box of Srbisolona - A typical Italian Tart to be had with tea or coffe and a little something for the journey back home.  And I was obviosly aww-ed!!

So in short my experience was worth it and Chef Enrico knows how to entertain his gifts for sure.  So head out to the Bene and make the most out of the weekend while it lasts.

Bene

Sheraton Bangalore at Brigade Gateway

26/1 Dr. Raj Kumar Road, Malleshwaram - Rajajinagar

Bangalore - 55

Tel: 080-42521000

Valet Parking Available

Honey Paneer with Carrot Parathas

We are not great vegetarian eaters, but we try to resort to vegetarian atleast twice a week even sometimes twice in two weeks....now that sounds worse!!! But yea we are malayalees who just cannot do without the meat and the fish.... sigh!! So anyway one of the dinners we had to force ourselves for a No non vegetarian dinner so I looked up Archana Doshi's recipe on the Honey Paneer which just simply clicked instantly and here we have it.

Ingredients:
Paneer - 1cup, cut into cubes
Pureed Tomatoes - 1 1/2 cups
Cumin Seeds - 1tsp
Ginger Garlic Paste - 1tbs
Turmeric Powder - 1/4tsp
Coriander Powder - 1/2tsp
Red Kashmiri Chilli Powder - 1/2tsp
Cardamom Powder - 1tsp
Kasthuri Methi - 1tbs
Honey - 1tbs
Salt to taste

Into a bowl of hot water, soak the paneer for about 10 minutes to make it soft. Into a frying pan, pour in a tablespoon of oil. Splutter the cumin seeds once the oil is hot. Then add in the ginger garlic paste and saute for a minute. Add the honey and continue to saute till it bubbles. Then add in the coriander, chilli and turmeric powder and saute for a minute. Add in the tomato puree along with salt to taste and bring to a light simmer.  Drain the paneer and add to the gravy. Then pour in the milk or the cream and mix in. Add the kasthuri  methi and allow the curry to simmer. Sprinkle in the cardamom powder over the top and mix in. Garnish with freshly chopped coriander leaves.

For the Carrot Parantha

Ingredients:
For the Filling
Grated Carrots - 1 1/2 cups
Onion - 1, medium finely chopped
Corainder Leaves - 1 tbs, finely chopped
Mint Leaves - 1 tbs, finely chopped
Cumin Powder - 1 tsp
Corinader Powder - 1tsp
Ginger Garlic Paste - 1 1/2 tsp
Salt to taste

For the Dough:
Wheat Flour (Atta) - 2 cups
Water - 1 cup, lukewarm
Salt - to taste

Knead the wheat flour and water along with the salt to form a soft dough. Keep aside covered for about 30 minutes. In a frying pan, add  a little oil to coat the pan and saute the onions till transparent. Then add in the ginger garlic paste and saute for about 2 minutes. Tip in the mint leaves, coriander leaves, cumin powder and the coriander powder and saute till done. Add in the grated carrots and saute till the the carrots are all softened down. Take off from the heat and allow to cool slightly. Divide the dough into 10 small sized balls and roll out each to a disc. Spoon a tablespoon of the carrot mixture on the disc,and  cover it up with the dough. Do the same with all the remaining dough and keep aside for about 5 mins before rolling it out into small rotis. Fry onto a tawa till browned and serve hot.

Basa Fillets Baked in Lemon, Garlic and Butter with Coconut Rice

I like to keep my dinners rather simple, without any rumpus!!! So for the simple baking with a few ingredients often found in the everyday kitchen, here it is...

Ingredients:

Basa Fish Fillets – 2 slabs, or any white fish of your preference

Butter – 3 tbs, melted

Salt – ¼ tsp

Ground Black Pepper – 1/8 tsp

Garlic – 2 tbs, finely chopped

Lime – 2 halves

Coriander Leaves – a handful roughly chopped

Rosemary – just a sprinkle

Preheat the oven to 180C. In a shallow baking dish, mix in the butter, garlic, salt and pepper. Place the fish filets into this mixture so that both sides are evenly coated. Cover the dish with aluminium foil and bake for about 10minutes. Take it out from the oven, and remove the foil. Squeeze the lime over each fillet. Sprinkle in the cilantro and a sprinkle of roasmary and place back in the oven for about 10minutes, until the fish is all flaky and sides start to have some colour. Serve the fish over a bed of coconut rice. You may notice a lot of pan juice, you may chose to spoon it over the filets and rice or toss it. Enjoy!!!

Coconut Rice

Ingredients:

Long Grain Basamati Rice – 1cup

Water – 3/4cup

Coconut Milk – 1/4cup

Salt to taste

Cook the rice till tender with water coconut milk and salt as required.

Mandarin Relived Fest at Oko, Lalit Ashok

The ongoing Mandarin Relived Fest that has kick started at the Oko is all about featuring the nostalgic best of the Mandarin Restaurant. Chef Liang and his team have dished out an absolutely delectable spread. The meal starts with an Amuse Bouche which is a creamy shot of Hot Mushroom and Pepper Soup. Then comes a warming bowl of Chicken Soup with the Baby Asparagus which is nourishing.

Kai-Hi Low Soon Thong/ Chicken Soup with Baby Asparagus

Followed by two rewarding Dim Sums (appetizers), the Park Charm Kai which is steamed salted chicken with some chinese herbs served with some julienned vegetables for the added colour to the dish.

Park Charm Kai/ Steamed Salted chicken with Chinese Herbs

The chicken was delicate and moist morsels that were just right. Then came the Cha Choy Lung Keen which were crunchy vegetable Dragon Rolls that came with a chili sauce which disappeared into our mouths as quickly as they had arrived.

Cha Choy Lung Keen/ Mini Vegetarian Dragon Rolls

The mains have a good eclectic mix of vegetables which are the Ho Laan Choy, a Cantonese style dish of vegetables and also the Pal Choy Chow Tung which is the Shitake Mushrooms and Stir Fried Greens.Both these dishes were well complimented with the Jasmine Rice (Park Faan). Being the non vegetarian that I am, I couldn't let myself not have a go at the Non-vegetarian options which were the U Tou Kai Tank which is the diced glazed chicken with almonds and a cashew spice sauce.

And for the ones who like a the hit of the chili then the Yu Yan Lat Tho Asi, the sauteed fish with honey in a spicy bean sauce is just the thing to have.

To wind up my meal the creamy mango ice cream with some jellied fruits was the thing for a sweet ending. The menu is set for the whole fest be it lunch or dinner. So relish all this at the OKO, for a mandarin meal while it lasts until the 10 November 2012.

Mango Ice Cream with the Jellied Fruits

Vegetarian is priced at 1195 + taxes
Non Vegetarian is priced at 1295 + taxes 

OKO - Lalit Ashok, Kumara Krupa High Grounds, Bangalore - 560001

Tel: 080- 30527777

Valet Parking Available

Easy Sausage Loaf

This bread is a full meal deal which is flavorful and comforting. Its easy to knead and perfect for anytime. Complement this bread with some scrambled eggs or poached eggs and you have an elaborate brunch.

 Ingredients:
Warm Water - 1/4 cup
Milk - 1 cup
Sugar - 1 tbsp
Salt - 1/2 tsp
Olive Oil - 2 tbs
All Purpose Flour - 3 -3 1/4 cups
Whole Wheat Flour - 1/2 cup
Sausages - 1 pound (you can also Italian Sausages with the meat removed from the casing)
Egg - 1, beaten lightly to glaze
Yeast - 2 1/4 tsp

Sprinkle the yeast over warm water in a large electric mixer bowl. Let the yeast stand for about 5 minutes. Stir in the milk, sugar, salt and 1 tablespoon of the oil. Add 2 1/2 cups of the flour and mix in to blend untill smooth and elastic. Add in the whole wheat flour and about 1/4 cup more of the all purpose flour. Knead the dough till it is smooth and satiny. Turn the dough into a well greased bowl and allow to rest for about 45 minutes to an hour. Meanwhile, fry the sausages till brown. Using a slotted spoon remove the sausage and cool on paper towels. Punch the risen dough and pat down into a 1/2 inch thick circle.
Sprinkle the meat over the round of the dough, fold and knead the sausage lightly into the dough. Shape the dough into a ball and place into a greased baking tray. Make incisions across the top of the dough. Brush the  top with the remaining 1 tablespoon of oil and leave to prove for another 45 minutes. Brush with egg yolk. Bake in a preheated oven at 180C for about 35 minutes till golden and the crust sounds hollow. Cool on a wire rack before slicing. Serve with a mayo dip or cheese spread.

Chocolate Chip Cookies

I tell you what when I see chocolate Chip cookies, I can't just eat one. I've got to eat a dozen. I don't have any self control. Well, come on! You're just talking yourself right into the pit! You do not have self control, and you need to start looking at those cookies and saying." If I want you I'll eat you, and if I don't I won't!" Come on! Talk to that plateful of food are the very words I echo off Joyce Meyer.

Ingredients:
Self Rising Flour - 1 1/2 cups
Butter - 1/2 cup
Brown Sugar - 1cup
Egg - 1, lightly beaten
Unsweetened Cocoa Powder - 2 tbs, sifted
Almond Extract - 1tsp
Chocolate Chips - 150gms

Into a bowl, cream the butter and sugar together. Beat in the egg. Sift the flour and cocoa powder together into a separate bowl. Fold in the flour and cocoa mixture into the creamed butter mixture along with the almond extract. Once folded in, stir in the chocolate chips. Drop rounded teaspoonfuls of the mixture onto two large greased cookie sheets. Flatten each mixture with the back of the spoon, and ensure there is enough space between each cookie. Bake them for 12-15 minutes in a preheated oven at 190C. Transfer them onto a wire rack and allow to cool completely.

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Chocolate Cake with Coffee Syrup

 Let's face it, chocolate cake does it for a lot of people, and it does for us!!!! So how about you??

Ingredients:
Butter - 1/2 cup
Semi Sweet Chocolate - 225gms, broken into pieces
Black Coffee - 1tbs
Eggs - 4
Egg Yolks - 2
Caster Sugar - 1/2cup, generous
All Purpose Flour - 1/3 cup
Ground Cinnamon - 2tsp
Ground Almonds - 1/2cup, scant
Syrup:
Strong Black Coffee - 1 1/4 cup
Caster Sugar - 1/2 cup
Cinnamon Stick - 1

Grease and line an 8 inch round cake pan. Place the chocolate and coffee into a heat proof bowl and set over a pan of simmering water until just melted. Stir to blend and allow to cool slightly. Into a mixing bowl place the eggs, egg yolks and sugar and whisk until the mixture is  pale and thick. Soft the flour and cinnamon powder into the egg mixture. Add the almonds and the chocolate mixture and fold into the mixture. Pour the batter into the prepared pan and bake in a preheated oven for about 35minutes till the skewer inserted comes out clean. Place the inverted cake onto a serving plate.
To make the syrup place the coffee and sugar and cinnamon in a heavy based saucepan. Gently heat over a low flame and allow the sugar to dissolve. Boil the mixture vigorously for about 5 minutes till the sauce reduces and starts to thicken. Prick the cake with a toothpick and drizzle half the warm syrup over. Cut the cake into wedges and serve with some more sauce poured over.

United Flavours of India - 40 Day Journey at the Lalit Ashok Bangalore

We craved for Punjabi Food with the non vegetarian dishes and rotiyaan, the 24/7 multi cuisine restaurant at the Lalit Ashok made our bellies delight.

L-R- Chef K.P Singh, Bhuni Hui Chaatein Kheema de Naal,Meat Waale Chaawal,Kheeme Koyal ke Masala

  Chef K.P Singh brings to you robust and rich flavors from Punjab all present at the buffet for the next 40 days. I had a long chat with Chef K.P Singh and learnt that he had the opportunity to spend a good one month in the villages of Amritsar to learn the cuisine, to learn the way the Punjabis make their food at home, or at the Dhabas "Food to the Punjabis is important, it is translated as brotherhood, togetherness and happiness", Chef KP recalls in his expedition at Punjab. Keeping that in mind he has wanted to bring forth those experiences and tastes for the event at the Lalit Ashok all this month.

Rotiyaan

I asked Chef for his recommended options to try in the buffet, so for starters I tried the Stuffed Gajjar Ka Parathas with Kheeme Koyal ke Masala, a whole quail cooked in Mutton Kheeme along with some spices,rendered down in tomato and onions based gravy cooked over a prolonged period for the burst of flavors. Next up we tried the Bhuni Hui Chaatein Kheema de Naal, which are mutton chops cooked in a spicy and robust masala, with the tender meat simply coming off the bone.

Punjabi Kadhi Pakoda

The Meat Waale Chaawal is also subtle and flavorful with the soft Punjabi Kadhi Pakodas which I strongly reccommend. One cannot miss a meal with the ubiquitous Sarson Ka Saag and Roti with some Gurr and Safed Makhan and of course the Dal Makhani, Paneer Wale Chole with Puri. To end the lunch I tried the Urad dal ka Halwa and  Malpua soaked in sugar syrup which are heavenly.

Ural Dal di Pinni

By the end of the whole ordeal I was overloaded, but happy! All the reason to go back and try some more of the upcoming culinary dishes from the Bundelkhand Jugalbandi which is the Khajuraho Cusine ( 21st to 30 Oct ) and the Shaahi Mewad the Rajasthani Cuisine (11th Oct to 20th Oct). All this only at the Lalit Ashok till the 30th of Oct at the 24/7 Restaurant.

24/7 Multi Cuisine Restaurant

The Lalit Ashok, Kumara Krupa High Grounds, Bangalore - 560001

Tel: 080-30527777

Valet Parking Available 

Celebrate Oktoberfest 2012 at the Sheraton Bangalore Hotel

It's the 12th year of the Oktoberfest making way to Bangalore. Sheraton Bangalore Hotel opens the season at their Multi Cuisine All Day Dining Restaurant Feast in all its festivity. The place is all set with the blue and white checkered flags, the pretzels and German ginger hearts hanging and of course the food.

Bratwurst

The Exective Chef Bela Reick walked me through the menu and the buffet starts with a assortment of breads to be tried with the authentic Obatzda Cheese dip. Then comes in the salad section wtih some bavarian delights such as the Munich style Sausage salad with cheese,  Pasta Salad with Peas and Cooked Ham. A must try is the Mini German Meat Patties with some hot mustard, two kinds of Potato salads, a pickled Cucumber and Dill salad and also a Tomato Salad. Moving onto the soups the famous Sweet and Sour Lentil Soup with Sausages and the Potato and Leek Soup with  croutons is a warmer. 

Pretzels, Salads, Obatzda Cheese Dip and the Meat Patty

The mains are the main attractions which are a delicately soft Braised Confit of Duck with a Marjorman sauce, Crunchy Schnitzel with some Lemon, Juicy Sauerkraut with Red Cabbage, the Bratwurst with some Mustard, a delicious Meatloaf with Boiled Egg and Creamy Sauce, and the Baked Cheese with some Cranberry Compote and some delicately soft Potato Dumpling with Buttered Breadcrumbs.

Braised Confit of Duck with Marjoram Sauce

There is a different menu for each day so be rest assured that your not going to leave the place half empty or half full, but for certain happy on the belly. There is always a happy ending to a meal,so end it nice and sweet, indulge in some German goodies such as the Crumble Cake, Bavarian Mousse, Strudle with the vanilla Sauce and a Black Forrest Cake, Freshly Baked Waffles with compote or vanilla sauce.

Waffles with Vanilla Sauce

Bavarian Mousse

The Oktoberfest is on till the 23rd of September, so be sure to revel in some of the festivity.The Dinner buffet is priced at INR1495 plus taxes with unlimited beer and the Lunch Buffet without alcohol at INR995 plus taxes. I would highly recommend going for the dinner because the mood sets in for celebration with the live music and the general ambiance and of course good company if your going with one. So get going while it lasts at the Feast, Sheraton Bangalore.

Potato Dumpling with Buttered Breadcrumbs

Timings: Lunch - 12:00 noon - 15:30hrs

Dinner - 18:30hrs - 23:30 hrs

Sheraton Bangalore at Brigade Gateway

26/1 Dr. Rajkumar Raod, Malleshwaram - Rajajinagar

Bangalore-560055

Tel: 080- 42521000

Valet Parking Available

Reunion Loaf Cake ~Marbled Chocolate and Vanilla Loaf

This attractive reunion of the chocolate and the vanilla cake mixture tastes as impressive as it looks. Give this a try!

Ingredients:
Self Rising Flour - 2cups
Butter - 115gms or 1 stick, softened
Salt - just a pinch
Baking Powder - 1tsp
Caster Sugar - 1/2 cup
Eggs - 2, large ones
Plain Chocolate - 175gms
Coffee granules - 1/2tsp dissolved in 1 tsp of hot water
Cream - 1/2cup
Sour Cream - 3 1/2tbsp
Vanilla Bean Extract  or Bean Paste - 1tsp

In a large mixing bowl, sift the flour, baking powder, salt and set aside. In a separate bowl, beat the sugar and the butter together until light and creamy. Add in the eggs one by one and beat after each addition. Break the chocolate into small pieces into a bowl and melt over a pot of simmering water or in the microwave. Mix in the coffee and about 60ml of the cream and set aside. In a separate bowl mix in the sour cream and remaining cream. Alternating between the flour and cream mixture, fold into the creamed egg mixture until fully combined. Halve the mixture into two and into one mixture add the chocolate coffee mixture until evenly colored. Into the other half add the vanilla flavoring. Lightly grease and flour a 3pint french loaf tin. Layer the vanilla and chocolate cake mixtures in rounded tablespoonfuls alternating the colors into the tin keeping in mind you are trying to create a marbled effect. Bake in a preheated oven for about 50 minutes at 180C.Once baked, leave to cool slightly, before releasing the the cake from the sides of the tin. Lift the cake cake onto a wire rack to cool completely. Serve cold cut into slices.

Norwegian Cinnamon Buns

If you think the climate is to be grateful for, then baking a batch of these Cinnamon Buns should do some good for tea or those chilly evenings with your cup of tea. My parents were with me for about four days in Bangalore before they returned to Kuwait. Keeping in mind that they don't indulge in too much of sweet I baked this tear apart buns.

[Recipe Source - How to be a Domestic Goddess by Nigella Lawson, Pg322]
Ingredients: 
Flour - 600gms
Sugar - 100gms
Salt - 1/2tsp
Fresh Yeast - 45gms
Butter - 100gms
Milk - 400ml
Eggs - 2
For the Filling
Soft Butter - 150gms
Demerara Sugar - 150gms
Cinnamon Powder - 1 1/2tsp
Egg - 1 beaten to glaze

Into a food processor, combine the flour, sugar, salt and yeast. Melt the butter and whisk it into the milk and eggs and slowly in a steady stream mix it into the flour mixture. Mix till the dough comes together  till soft and springy. Take out the dough from the processor and knead into a ball. Place it into a well oiled bowl and cover with cling film. Leave to rise for about 45minutes.
Take one third of the dough and roll out to fit your tin. Then roll our the rest of the dough, aim to get a rectangle of about 50cm x 25cm.
In another small bowl, mix the butter, demerara sugar and cinnamon powder to a creamy mixture. Spread this mixture onto the rectangle dough. Roll the dough up from the longest side until you have a giant sausage. Cut the roll into 2cm slices, which should make about 20 rounds.Sit the rounds on top of the dough in the tin. Ensure the swirly side is up. Don't worry if they don't fit snuggly into the tin. Brush the tops with the beaten egg and allow to rise for about 15 minutes to get duly and puffy. Bake in a preheated oven for about 25-30 minutes at 180 C. Bake till they are golden brown. Also don't fret about the buns getting catchy in places. Remove them from the tin and allow to cool or a parchment paper. Allow the people to tear them off to eat.

Stuffed Buns for Tea

If your in the mood to bake then bake these little stuffed beauties, they not only make a good snack for the tea and if your like me and constantly watching what you eat, this could be your meal too! These are easy to make so get messy with the flour and bake them! I used the recipe from Maria Jose for the bread.

Ingredients: 
Flour - 2 cups and 1cup (if required)
Egg - 1, beaten
Warm Milk - 1/2 cup
Oil - 1/2 cup
Warm Water - 2tbs
Yeast - 1tbs
Sugar - 1/4 cup
White Sesame Seeds to sprinkle

For the filling:
Minced Beef - 100gms
Carrot - 1 large, peeled and grated
Peas - 50gms
Onion - 1 medium, finely chopped
Garlic - 3 pods, finely chopped
Basil - 4 fresh leaves
Salt and Pepper to taste

Into a small bowl, dissolve the yeast along with the warm water. Keep the mixture aside for about 15 minutes. Into a another bowl, mix the yeast mixture along with the oil, milk and sugar. Tip in the 2 cups of  flour into the food processor and slowly and steadily through the feed, pour in the oil and milk yeast mixture till the dough comes together. If your not using the food processor, into a bowl add the flour and make a well in the center. Slowly add the oil and milk yeast mixture little by little till a soft dough is formed. Use more flour if required to make it nice and soft. Once the dough is formed, take it out from the food processor, place the dough into a oiled bowl covered with cling wrap in a warm place for about 2 to 3 hours.  Check to see if the dough has risen. Punch down the dough and turn it out onto a floured flat surface. Divide the dough into 8 small portions. Roll out the each portion using your hands like a flat disc, place a tablespoon of the filling and seal the edges. Turn the bun onto the other side with the sealed position coming down and then smoothen the top side to form a nice bun. Repeat with the 7 portions. Allow them to rest for about 15minutes on a greased tray. Once the buns are ready, brush the tops with the beaten egg and sprinkle in the white sesame seeds. Bake them in a preheated oven for about 15-18minutes at 160 C till they are nice and brown.

To cook the filling:
Into a frying pan, pour in some oil. Saute the garlic and then the onions till soft. Tip in the minced beef and saute till brown. Then add in the peas and grated carrot and continue to cook till done. Roughly tear up the basil leaves and quickly mix in when just about to take the pan off the flame. Season with salt and pepper.

Banana Blueberry Mascarpone Ice Cream

Elijah loves to cook! Well of course he is my trusted aid most times, and this time around he insisted he wanted to try one on his own, of course I didn't let the 5 year have his way. This is something we saw Kate demonstrate in the I can Cook Series seen on CBeebies and the last weekend we got this in the freezer for our little treat!

Ingredients:
Mascarpone Cheese - 125gms
Icing Sugar - 6tbs
Banana - 1, very ripe
Fresh Blueberries - 12 (we used the dried ones)
Lemon - 1, cut into halves

Squeeze as much as juice from the lemons into a bowl, to it add the mascarpone cheese. Add in the icing sugar and give the mixture a good mix. Tip in the blueberries and the gently mix in. Onto a board or mat, mash the banana using a fork. Add the mashed banana to the cheese mixture and mix well. Transfer the mixture into a freezer proof container with a fitted lid. Place int eh freezer for about 2-3 hours. Have the ice cream with wafer biscuits for an extra crunch. Ensure the ice cream is consumed in 2 days.