I learnt to appreciate Middle Eastern Food under the guided and able influence of two of my Egyptian friends who I met when we all were at Oracle. The most striking features about the people from the Middle East are the fact that they know they know their food, love it and are passionate about it. They have extremely fabulous flavor sense. Thanks for the awesome ride through the culinary delights Mokh and Fahim.
The Persian Terrace, Sheraton Bangalore Hotel at Brigade Gateway is playing host to Chef Abdel Wahed who brings with him the aromas and delicacies of the middle east. He has an experience of about 17 years in the world of food and has been with Sheraton for about 6 years or so. He mixes traditional spices with the contemporary ones and brings together all the flavors of the middle east on one platter. It was a delight to speak to him.
A group of bloggers were invited for tasting of the special menu that Chef Wahed will be serving at the food festival. Here are selected few:
- Hummus- The traditional and creamy chick pea, fresh lemon, olive oil and sesame dip served with pita bread. It is always my pick at a middle eastern feast.
- Mohammara- This dip was made with nuts, bread crumbs and pomegranate. Oh what a piece of heaven this was. I duly finished my serving among the raving bloggers.
- Sambousek cheese- The Indian Samosa counterpart was stuffed with mild spiced cheese.
- Spinach fatayer- We helped the chef make a couple of these. The dish uses a dough like the one we make for pasta stuffed with spinach which is topped in garlic, olive oil and seasonings. Very clean flavor. It is folded like a tortalini/ravioli.
- Okra tagine- To be very frank this tomato based okra tagine was my least favorite. The sweetness of the dish didn’t quite match my tastebud expectations. However it wasted well when paired with the cous cous.
- Kebbeh- This stunning kebab was the show stopper for me. Such beautiful marriage of the spices with that beautiful cold dip. Marvellous.
- Chicken Shawarma- The shawarma was made in front of us with the chicken that was marinated in a host of spices. He also added onions, peppers and seasoning to it. It was all wrapped in a tandoori roti and grilled. What really caught my fancy was the garlic cream. Boy oh boy!! It was made with egg whites, garlic and olive oil. Simple, clean and amazing.
- Sojok roll- This lamb based dish was a pastry with spicy filling, rolled, cut at an angle and served hot with a pickle.
- Chicken borak- The braised chicken strips which have been marinating in the spices is deep fried and served with phyllo pastry.
- Moussaka- The Eggplant lasagna, to the layman, is a harmony of vegetables like tomato, potatoes and a spicy sauce. It is topped up with parmesan cheese.
- Khataief asafiry- This was my most favored dessert. Fluffy pancake stuffed with crème fraiche and nuts is topped with a flavore3d sugar syrup.
- Zienab finger- These are semolina fingers that are deepfried, dusted with sugar and dipped in rose syrup.
- Maamoul walnuts- These roasted semolina dumplings are stuffed generously with nuts, cinnamon and sugar.
- Mohalabia- Is like kheer and is made with milk, dry coconut and nuts.
Do try out the stunning dishes being served. Here is the image of the invite:
Image courtesy: Sheraton Bangalore Facebook page
Do you miss the images, please find them here and here.
Posted in Chef's table, Personal, Places to eat, Project 52, Ramblings, Restaurant Review
Tagged arabain food in bangalore, arabic food festival, chef abdel wahed, persian terrace bangalore, sheraton bangalore, sheraton bangalore persian terrace
Surti papdi or valor look like peas but the cover and seeds are harder than the peas. People in the western part of India love this vegetable and have it in various form.
Image Source: Google
Here is the easiest one first.
You shall need:
1 cup… Surti papdi seeds (Few people use the shell too in the subzi but this version is made only with the seeds)
1/2 cup… Potato – diced
1 tsp… Oil
1/2 tsp.. Cumin seeds/jeera
a tiny pinch of asafoteda
Salt and red chilly powder to taste.
1 tsp.. turmeric powder
1 tsp… Dhaniya powder
1.5 tbsp… Jaggery powder (to taste)
1 cup water
- In a cooker, heat oil and add the jeera and asafoetida.
- Add the salt, turmeric, red chilly powder and dhaniya powder.
- Add the potato and seeds.
- Mix well.
- Add the water and pressure cook for 4-5 whistles on full flame.
- Once the pressure escapes, open the lid.
- Turn the gas on medium flame and add the jaggery.
- Cook it for 2-3 min.
- Serve hot with chapati/bhakri.
Has it ever happened that you just dont feel like waking up in the morning? It happens very few times with me, but whenever it does happen I certainly go back to sleep. Its then recipes and ingredients like these that help. This is a one pot dish so no mess
You shall need:
200 gms… Paneer (Cut in shape of your choice)
1/2 cup… Peas
1…. Big tomato (Cut in small pieces)
2.. medium size onions (Chop length wise)
2.. green chillies (chopped finely)
1 tsp… Jeera/Cumin
1/2 tbsp… oil
1 tbsp… Kasuri methi
1/2 cup… water
1/2 tsp… Turmeric powder
Red chilly powder to taste
- In a pressure cooker, heat oil.
- Add jeera and then onions.
- Add green chilly.
- Let the onions get nice pink.
- Add the tomatoes, turmeric powder, salt and red chilly powder.
- Let it cook for about 3-4 min.
- Add the water, peas and paneer.
- Cover with the lid and leave it to whistle 3 times on high heat.
- Once it is done, let the cooker cool off.
- Remove the lid, turn on the gas. We want to evaporate the excess water.
- Towards the end, when very little water it left, add kasuri methi.
- Stir it well.
- Serve with bakhri/chapati/paratha.
Bhindi is my first love. I have fond memories of loving the bhindi that my school friend’s , Nupur, mom used to pack in her lunch box. I can never make it her way even if I want.
Today I got up super early with the husband who had a flight to catch. Bangalore Airport’s distance is such a pain I tell you
Anyway. Here is my fav concoction for the bharwaan bhindi.
You shall need: (Serves 2)
250-300 gms… Fresh medium/small size Okra/Ladies finger/Bhindi (wash them and wipe with a cloth to soak them. Cut the ends and keep)
1 tbsp… Sesame seeds/Til
1 tbsp… Cumin/Jeera powder
1 tbsp… Dhaniya powder/Coriander powder
1/2 tbsp… Amchoor powder/Chat masala *optional
1/2 tbsp… Anardana powder
Salt and red chilly powder to taste
1 tbsp… oil
1 tsp… jeera/ cumin seeds
- Slit the bhindi length wise making a pocket to stuff the masala.
- In a small bowl, add all the masalas and mix well.
- Carefully fill the bhindi with the masala, generously.
If a little masala is left, it is good
- Once they are all done, heat oil in a pan and add the jeera.
- Once it browns a little, reduce the heat to low-medium.
- Add the bhindi one at a time and lay them properly in the pan.
- Let them cook on one side for a few min.
- Toss them gently and let the other side cook.
- Sprinkle the extra masala on top and mix with a light hand.
- The bhindi shall be done once it changes color to dark green.
- Serve with roti/bhakri/paratha.
Posted in brunch, Dinner, healthy cooking, How to, Lunch, Main course, Vegetarian, Whats cooking honey
Tagged different ways to cook okra, easy bhindi recipe, how to make bharwan bhindi, indian stuffed okra, okra masala