Project Aloft Star Regional Finale

Fridays for me means all these wonderful things:

Friends

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New Friends

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Beautiful Music

Project Aloft Star India Winner – Natania Lalwani

Hospitable Ambiance

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What happens when MTV and Aloft look for the regional singing star? Its a match made in heaven. Five talented bands fight it out to impress the judges and the rock the crowd. Oh and I got to meet Dr. Palash Sen of Euphoria fame. (YIPPEEEEE…..)

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Jury- Palash Sen, Faiz Alam Anari- General Manager Aloft Bengaluru Cessn...
Jury- Palash Sen, Faiz Alam Anari- General Manager Aloft Bengaluru Cessna Park.

The songs ranged from Garaj Baras by Junoon, to self composed numbers and even the glorious 90’s ads and songs. ❤ I sang to my heart’s content and finally landed up being the best Fan of the day too 😀

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Aloft Cessna Business park is a member of Starwood Group. Its a business hotel where they have got it all right.

A well equipped gym, pool, high speed internet access, meeting spaces, prompt room service, a chilled out lounge, a pub, cafe and a no fuss menu restaurant is all ready to welcome you.

Address: Link

Embassy Tech Square Main Rd, Kaverappa Layout, Kadubeesanahalli, Bengaluru, Karnataka 560103

Cheers,

Pallavi

Sabudana Thalipeeth

The husband and I are fasting for Navratri. I shall be keeping the fast till tomorrow aka saptami while he shall be keeping it will Navmi.

It has been a great opportunity to learn new stuff for the Vrat/fast. I could make sabudana perfectly, made kuttu pooris, aalu kuttu kadhi and dahi wale aalu etc. I saw this recipe on Nishamadhulika.com and wanted to give it a try.

Here is all that you shall need:

1 cup… Sabudana/Sago (Well soaked, drained and dried)

1 cup… Boiled and Mashed potato

1/2 cup… Kuttu/singhade ka aata (Buckwheat/waterchestnut flour)

2-3.. chopped green chillies

1 tsp.. Pepper

Sendha namak to taste (Rock Salt)

Ghee/Oil

A plastic sheet to roll the thalipeeth

A pan/griddle

Method:

  • In a mixing bowl, tip in the potatoes, sabudana, green chillies, flour, salt and pepper and make a soft dough out of it.
  • You shall net need any water to bind this one.
  • Lay the plastic sheet flat on the surface and grease it with ghee/oil.
  • Heat the pan/griddle and put a little oil/ghee on it.
  • Carefully transfer the thalipeeth to the pan.
  • Using a wooden spoon with a round handle, make a hole in the center of the thalipeeth.
  • Put a little oil/ghee in the center and around the surface of the thalipeeth.
  • Cook until one side is nice and brown.
  • Flip it and cook for a few min.
  • Serve it hot with lots of love.

It can be eaten with curd/kadhi/aalu ki subzi etc.

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Cheers,

Pallavi

Four Points by Sheraton, Bangalore

The newest Four Points by Sheraton is in our Namma Bengaluru. Nestled in the business space “Whitefield”, the hotel is easy accessible.

So what makes this property talk of the town?

New Boutique Business Hotel- Leisure is uncomplicated and comes naturally here.

Lobby
Lobby
Reading corner
Reading corner

A part of the Sheraton/Starwood family

I am in love with hand written notes.
I am in love with hand written notes.

Excellent location and Gorgeous artifacts

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The ambiance exudes the glory of The 70-‘s Bangalore

The Best Brew- Pub
The Best Brew- Pub

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Well connected Business Center, Conference rooms and Banquet hall

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A selection of choice of rooms, done up with a lot of taste. (Twin- Deluxe/Superior, Suite.. etc)

IMG_8777 IMG_8779 IMG_8785Signature Four points Sheraton beds and linens.

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Excellent options in terms of food- Best Brews for Snacks and Drinks and The Eatery for Breakfast, Lunch and dinner options

A well balanced Buffet spread for Breakfast makes you look forward to the day ahead/ and the dinner, a peaceful sleep.

The Best Brew- Pub
The Best Brew- Pub
The Eatery- Breakfast and dinner buffet
The Eatery- Breakfast and dinner buffet
Local Snacks at The Best Brew
Local Snacks at The Best Brew
Local Snacks at The Best Brew
Local Snacks at The Best Brew
Local Snacks at The Best Brew
Local Snacks at The Best Brew

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Shrimps
Shrimps
mushrooms
mushrooms
Dinner Buffet
Dinner Buffet
Dinner Buffet
Dinner Buffet
Dinner Buffet
Dinner Buffet
Dinner Buffet
Dinner Buffet
Dinner Buffet
Dinner Buffet
Dinner Buffet
Dinner Buffet
Dinner Buffet
Dinner Buffet
Dinner Buffet
Dinner Buffet
Breakfast Buffet plus an array of live counters
Breakfast Buffet plus an array of live counters
Breakfast Buffet plus an array of live counters
Breakfast Buffet plus an array of live counters
Breakfast Buffet plus an array of live counters
Breakfast Buffet plus an array of live counters
Breakfast Buffet plus an array of live counters
Breakfast Buffet plus an array of live counters
Breakfast Buffet plus an array of live counters
Breakfast Buffet plus an array of live counters

The hotel has a well equipped gym and a  gorgeous pool too.

Since it was a bloggers meet, it is hard to miss clicking pics with friends ❤

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The Shaitano ki toli :*

The staff is hospitable, emphatic and well informed. They shall leave no stone unturned to make you feel at home.

Hope you have a great time staying here.

Four Points by Sheraton, Whitefield,

43/3 Whitefield Main Road,

Bangalore – 560066

Ph: 080 4030 1212

Cheers,

Pallavi

Ghiya/Lauki with Chana Daal post a Thailand Trip

A true blue comfort food after eight fabulous days at Thailand. 🙂

Oh I went to Thailand to ring in my 30th Birthday which was on 17 Sept. It is such a beautiful, clean and gorgeous place to be. I didn’t want to come back 😦 Here are few pics from the trip.

Le Meridin, Phuket
Le Meridin, Phuket
Off to La bangla, Phuket
Off to La bangla, Phuket
Snorkeling at Phi Phi Island
Snorkeling at Phi Phi Island
Phi Phi Island
Phi Phi Island
Ao nang, Krabi
Ao nang, Krabi
Ao Nang, Krabi
Ao Nang, Krabi
Krabi
Krabi

Phew… I promise I will write a detailed post about the trip super soon. 🙂

Here is what you shall need for the Ghiya-Chana dal:

1 tsp… oil

1/8th tsp… hing/asafoetida

1 tsp… Jeera/cumin seeds and mustard seeds

1/2 cup… Chana dal (Soaked in water for about an hour)

1-1.5 cup…. Ghiya/lauki

1 tsp… ginger garlic paste

1 … chopped medium size onion

1… chopped medium size tomato

Juice of 1 lemon (or as per taste)

Water

Salt and red chilly powder (to taste)

2… green chillies (chopped)

coriander (optional)

Method:

  • In a cooker, heat oil. Add the hing and cumin-mustard seeds.
  • Now add the green chillies and onions and let them sweat.
  • Once the onions are translucent, add the ginger garlic paste and tomatoes
  • Cook it for about 1 min.
  • Now add the salt, red chilly powder and ghiya and stir.
  • Add the soaked dal and about half a cup pf water. (Remember ghiya leaves a lot of water)
  • Put the lid on and let the first whistle be on full flame.
  • Once it comes, reduce the flame to medium and let it cook for 10 min.
  • Turn off the gas and let the pressure fall on it own.
  • Open the cooker lid, add lemon juice and coriander.
  • Reduce the liquid as much as you wish and serve with love.

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Cheers,

Pallavi

Event: Wazwan at Hyatt MG Road, #Bangalore

Before I go ga ga over the exceptionally great food, beautiful food stories and the very talented Chef at Hyatt Bangalore, lets step back a bit.

What is wazwan in the first place?

It is multi course Kashmiri food menu which is served and shared with pride and love. It is celebrated across the world and loved almost instantly.

So what makes Wazwan so special? 

The formal affair consists of 36 courses. There is a plethora of  beautiful heart warming meat and non meat dishes that are cooked overnight by the king of the kitchen. 🙂

What are the special spices that go into the wazwan?

From methi to lotus stem, from poultry to meat, saffron to silver vark, butter to oil, curd to sugar. It is not the quantity of the spice used but the subtlety of flavors that lifts the spirits of the wazwan.

What are some of the notable wazwan dishes?

The tabakhmas (twice cooked lamb ribs), rogan josh (the real deal with minimal spices but maximum punch), gushtaba (meatballs in yogurt gravy), Dum Aelva (Not your standard dum aalu), Nadir yakhni (lotus stem cooked in yogurt sauce), phirni and oh so much more.

So here I was on a Wednesday sitting pretty with two exceptional bloggers (Swapna and Nitin) , an Indian food historian (Suresh Hinduja ji) and a gifted chef Gautam. I have had the taste of Kashmiri food from my Bua’s kitchen but that was the end of that.

However, Let us get talking about the wazwan that Pink Poppadum, Hyatt Bangalore (MG road) has to offer.

Prices: Veg at 1250 plus taxes and non veg at 1400 plus taxes, for INR 500 you get unlimited four seasons wine and fosters and for 750pp you get IMFL unlimited. 

Highlight: Ingredients flown in from Kashmir, beautiful ambiance, centrally located

Where: The pink poppadum, Hyatt MG Road, Bangalore.

When: Dinner only. Food festival ends tomorrow.

What all will I get there:

APPETIZERS

TABAKH MAAZ
Tender rib, Kashmir condiments gravy, shallow fried, served dry
MURGH GADH
Boneless chicken, fresh green chilies, tomatoes
Or
NADRU KABAB (v)
Lotus stems medallions, shallow fried
CHAMAN PAKODA (v)
Cottage cheese fritters, mint chutney

SOUP

GOSHT YAKHANI SHORBA
Lamb broth with yoghurt, scented with saffron
Or
KHUMB AUR PISTA KI YAKHANI (v)
Mushroom & spinach stock, cooked with yoghurt & pistachios

MAIN COURSE

ROGANJOSH
Kashmiri classic lamb curry, aniseed & ginger scented
GHUSHTABA
Pounded mutton dumplings cooked in curd, flavored with dried mint powder
DHANIWAL MURGH
Chicken morsels, green coriander and saffron curry
Or
RUWANGAN CHAMAN (v)
Fried cottage cheese delicately prepared in tomatoes gravy flavored with Kashmiri ingredients
NADRU YAKHANI (v)
Lotus Stems, thin yoghurt curry

MAUNJ HAKH (v)
Stir fried kohlrabi with asafoetida
MUTTER HADDAR (v)
Perfect match of whole button mushroom and green peas
DUM ALOO (v)
Small fried potatoes simmered in spicy red gravy
RAJMAH (v)
Red Kashmiri kidney beans cooked in mild Kashmir spicy gravy

BREADS

BAKHARKHANI (v)
Raised flour bread, aniseed & cashew
GILAFI KULCHA (v)
Naan with a filling of leavened dough

RICE

KASHMIRI PULAO (v)
Rice preparation, nuts and whole spices
STEAMED RICE (v)
Boiled rice

DESSERT

APPLE FIRNI (v)
Flavored rice pudding, sweetened apple preserve
Or
HALWA (v)
Enriched with dry fruits

ON THE TABLE

GUND CHETIN (v)
Onion chutney with green chilies and vinegar
DOON CHETIN (v)
Walnut chutney made in curd flavored with cumin seeds
BEVERAGES

KAHWA (v)
Kashmiri green tea flavored with green cardamoms, cinnamons and saffron

Note: Please do not forget to ask for your gushtaba first 🙂

Photo credit: Suresh Hinduja for Hyatt Bangalore
Photo credit: Suresh Hinduja for Hyatt Bangalore
Photo Credit: Hyatt Bangalore Nadru Kabab
Photo Credit: Hyatt Bangalore
Nadru Kabab
Photo Credit: Hyatt Bangalore Tabakh Maas
Photo Credit: Hyatt Bangalore
Tabakh Maas

Do raise your glass for the chef who will be very glad to come to the table and have a chat 🙂

Address: Hyatt Bangalore M.G. Road, 1/1 Swami Vivekanda Road, Next to MG Road, Ulsoor, Bangalore – 560008
Phone Number: +91 80 4936 1234

cheers,

Pallavi

Eggless Coca Cola Cake

Has the 1/3rd coca cola in the bottle ever bothered you? I am stuck with a few of them each time we order pizza. I dont drink fizzy drinks so the husband has to fend for himself, not that he minds it 🙂

I got such a lovely response from people for this cake that I had to post the recipe as soon as I could. Thank you generous people 🙂

So here it goes. You shall need (Makes one 7″-8″ cake)

1 cup… All purpose Flour/Maida

3/4 cup… Castor sugar (Fine grain white sugar will also do)

3 tbsp… Good quality cocoa

1 tsp… Baking soda

1 tsp… Baking powder

1/2 tsp… Salt

1/3 cup… Oil

1/3 cup… Unsalted butter (If you use salted butte then skip the salt mentioned in the recipe)

1/3 cup… Butter milk (In 1/3 cup milk, add 4-5 drops  of vinegar and let it stand for 5 min)

1 cup.. coca cola (Which is roughly about 1/3 of the 300 ml bottle)

To assemble:

Filling of your choice {I used the pillsbury white butter cream icing and tuti frutti}

Nutella

Decorations

Method:

  • Pre heat oven to 180C and line the cake mould with butter paper.
  • Sift all the baking powder, baking soda, salt, cocoa and all purpose flour.
  • Add sugar and whisk it in.
  • In a small pan,heat the oil and butter until the butter is melted. Cool it down for 5-7 min.
  • Make a well in the dry ingredients and add the oil-butter mix and butter milk.
  • At this point we only want to mix it slightly and dont want to make a dough.
  • Now add the coca cola and stir it all until well incorporated.
  • The batter shall be thin but that is what we are looking for.
  • Do not over mix and pour in the lined container.
  • Bake for 20-25 min or until a skewer inserted in the centre of the cake comes out clean.
  • The cake would have risen beautifully but shall sink a bit when it s cooling down.
  • The cake is extremely soft and moist so handle it carefully.
  • I layered the cake but then after doing that found it to be not such a good idea given that the cake is so soft.
  • You can put in a filling of your choice or just top it off with nutella and share with love.

coca cola cake coca cola cake 2

Cheers,

Pallavi

 

Hard Shell Tacos

Last Saturday, I was determined to dedicate myself to the idiot box and I did. Since I was up at 6 am as P was leaving for work, I turned the TV on and one after the other I saw 8 flicks (Most of them side by side). Oh and did I mention, this was only till 1 pm.

I was bored to death by the time I was on the 5th flick which happened to be one of my favorite ones, Zindagi Na Milegi Dubara. While fiddliing with the remote, a magazine fell on the floor. It was Good Food India, August issue. On the cover page there were gorgeous hard shell tacos with Pindi chana filling. I said “Challenge accepted” to myself and headed for the kitchen.

Thank God I had maize flour else the plan would have been shelved. Let me take you through the recipe.

You shall need: (Makes about 8)

2/3 cup… Maize flour

1/3 cup.. All purpose flour

1/2 tsp.. Salt

1 tsp… Paprika

1.5 tsp… oil

1/2 cup… warm water (Use very little at a time)

To assemble:

Sour cream

Lettuce

Re-fried beans

Method:

  • In a bowl, mix the flours, salt and paprika with a whisk.
  • Add the oil.
  • Now add few tbsp of water at a time and knead the dough.
  • We want the dry ingredients to come into a soft ball. Do not add all the water at the same time.
  • The Qty of water shall depend on the ingredients and their quality.
  • The dough should take about 2-3 min.

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  • Wrap the dough in cling film and set it aside for atleast 30 min.
  • Pre heat oven to 180C on the setting where both the rods are heating.
  • Set a pan on the gas on low-medium flame.
  • Divide the dough into 8 balls of the same size.
  • Apply little oil on the rolling pin and the board.
  • Roll them one by one to the thickness of a INR 2 coin.
  • Using a round mould, you may cut the rolled dough to a perfect round.
  • Using a fork, prick the rolled dough.

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  • Put it on the pan and let it color slightly on both sides.
  • If you are using a non stick pan, you will not need any oil.
  • We only want a nice bright yellow color on both the sides.

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  • wrap the cooked tacos on the wired rack of the oven. Do not pinch the sides too much else there will be no opening in the tacos. keep the folded sides fairly apart.

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  • Bake them for 10-12 min or until they are nice and crisp and golden.

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  • Let them cool and stuff with the filling of your choice.

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Cheers,

Pallavi

 

 

 

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 originally hosted by Vardhini of Cooks Joy

 by Vardhini of Cooks Joy

  UK Rasoi- “What’s with my Cuppa !?”