Tuesday, 31 March 2015

Setting the Oven on Fire this April'2015

The Blogging Marathon er’s  have had the lines buzzing as we have been preparing for the April Mega Marathon!!
And finally all the delicious hints and private message that have been passing around on whatsup will be out in open.
What we are doing this time is that we are all setting out ovens on fire and how!!
 I for one have had to call the Electricity Dept. as I managed to trip the pole fuse.  After that I have been very careful to avoid baking a lot of stuff on one day. :D
Anyway do join us and see the lovely and delicious bake. I have tried to reduce my bookmarked list this month and tried baking from my bookmarks.  But I am sure to have a longer list to try out after this month. But that’s about me.
You? How about you? Will love to hear from you and the state of your bookmarks.






Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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Thursday, 26 March 2015

Kashmiri Dum Aloo

Kashmiri Dum Aloo
Kashmiri Dum Aloo

Potatoes!

The day I make potatoes the girls eat! Really eat well!!

The versatile spud is used in amazingly different ways be it a vegetable or a starter or as a binding agent.

The theme for BM this time was making 3 from one ingredient. I made Country Wedges, Aloo Paratha and now Dum Aloo!

This recipe is from Vaishali’s place the only difference being Vaishali has stuffed the potatoes I have not.
 Also like Vaishali has said this gravy is very rich and creamy. It can be used for any dish that you want to make special. Aloo, paneer, koftas, mix vegetables, anything would taste absolutely rich and delicious.
The girls cleaned the bowl of gravy, cleaned is literally with their roti.

Kashmiri Dum Aloo

Recipe Source: Ribbons and Pasta
Ingredients:
Gravy:
Paste 1:
  • 2 onions, boiled and pureed

Paste 2:
  • 2 green chillies
  • 1’’ piece ginger
  • 4 cloves garlic

Paste 3:
  • 8-10 cashews, soaked
  • 1tbspn melon seeds
  • 1tsp poppy seeds

Soak all these for an hour and make a paste.
Roast and grind:
  • 1 tsp cumin seeds
  • ½ tsp shahi jeera
  • 1 tblspn black cardamom
  • 1tbspn green cardamom
  • 2 cloves
  • 1 tbspn small piece cinnamon
  • 1 tblspn bay leaf
  • 2 tsp fennel seeds
  • 2 whole red chillies
  • 1 tsp coriander seeds

Other Ingredients:
  • 4 tomatoes, blanched, pureed and strained
  • 2tbspn fresh cream
  • 1tsp. kasoori methi
  • ½ tblspn ghee
  • Salt to taste

For the vegetables:
  • ½ kg potatoes, pricked
  • Oil for frying
  • Salt

Method:
  • Parboil the pricked potatoes in salted water.
  • Drain, dry and deep fry in oil. Set aside.

For the Gravy:
  • Heat oil and little ghee.
  • Add the onion paste.
  • Sauté till pink.
  • Add paste 2 and give a good stir.
  • Add the pureed tomatoes, cook till dry.
  • Add the paste 3 and cook till dry.
  • Add the ground spices.
  • Mix well.
  • Add water to get the desired consistency.
  • Cook on slow fire till a little thick.
  • Add fresh cream and kasori methi and switch off gas.
  • Place the potatoes in the serving bowl, microwave for a few minutes.
  • Pour the prepared gravy.
  • Serve garnished with roti.
Kashmiri Dum Aloo
Kashmiri Dum Aloo




Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50



Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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Wednesday, 25 March 2015

Country Wedges

Country Wedges
Country Wedges

As my neck is playing up I am keeping my intros short!! After March you will dear reader get a full dose of my jabber!!

Starters that we love are French fries but I prefer country wedges that I had once in some restaurant.

Here I tried to replicate the flavours I remembered. Of course I could not get rid of my Indian tastes out and used chilli powder.

Country Wedges

Recipe Adapted  from here
Ingredients:
  • 4 potatoes, washed
  • 2 tablespoons olive oil
  • ½ tsp oregano
  • ½ tsp rosemary
  • ½ tsp sage
  • 1 tsp chilli powder (optional)
  • Salt
  •  Freshly ground black pepper
Country Wedges
Country Wedges

Method: 
  • Cut the potatoes in half length ways, then cut each half into 1.5cm-thick wedges and place in a large bowl.
  • Add the oil, salt and pepper and the spices and use clean hands to toss the potatoes until they are well coated with the oil.
  • Let it sit and marinate for 15-30 minutes.
  • Grease a baking tray.
  • Spread the potatoes in a single layer over the greased tray and drizzle with any oil remaining in the bowl.
  • Preheat oven 220°C.
  • Bake in the preheated oven for 10 minutes.
  • Reduce oven temperature to 200°C and bake turn the potatoes every 10 minutes you need to bake for furrther 30-35 minutes or until tender and crisp.
  • Serve immediately.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50



Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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Tuesday, 24 March 2015

Aloo Paratha

Aloo Paratha
Aloo Paratha

Whatever paratha I make the first question I am asked is “aloo paratha?”

Half the times I say no and the complaint to you never make … blah blah is followed.

I make aloo paratha in 2 ways this is the simplest one. The only job here is grating the boiled potatoes. Mashing them makes them sticky and at times there are fine lumps which will make rolling out a bit difficult in this shortcut method that I generally follow,

Needless to say aloo paratha is filling and tasty.

Tastes best with pickle and curds!!

 Aloo Paratha

Ingredients:
For The Dough:
  • 2 ¼ cups whole wheat flour
  • 2 tbsp oil
  • salt to taste

For the Stuffing:
  • 2 ½ cups boiled potatoes peeled and grated tsp jeera/cumin powder
  • 1 tsp dhania/coriander powder 
  • 1 tbsp green chillies finely chopped 
  • ½ tsp chilli powder
  • 2 tbsp dhania/ coriander leaves, finely chopped
  • Salt to taste
  • whole wheat flour for rolling
  • oil for cooking and greasing

Method:
For the dough:
  • Combine the whole wheat flour, oil and salt in a bowl and mix well.
  • Add enough water and knead into semi-stiff dough. Keep aside.
  • For the stuffing:
  • In the grated potatoes add the cumin powder, coriander powder, green chillies, chilli powder, coriander leaves, and salt.
  • Mix well till it forms soft dough.
  • Divide the stuffing into 12 equal portions and keep aside.
  • Divide the dough into 12 equal portions.
  • Using the dry flour roll a portion of the dough into a circle about of about 4 inches.
  • Place a ball of the stuffing in the centre of the circle and
  • Fold the edges over stuffing and seal tightly.
  • Roll again into a circle of 6 inches circle using the flour as needed.
  • Heat a tava/skillet and cook the paratha using a little oil until golden brown spots appear on both the sides.
  • Repeat with the remaining dough and stuffing.
  • Serve immediately with fresh curds.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50



Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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Thursday, 19 March 2015

Rose Water Brioche Rolls

Rose Water Brioche Rolls
Rose Water Brioche Rolls

Baking is something I enjoy!

It relaxes me!


So I did join quite a few baking groups but over a period of time but have tapered off due to health issues I have.

Baking is mostly appreciated at home so that’s fine. So fine that this April’2015 I hope I can join my Blogging Marathon doing our Mega Marathon of baking for 26 days!!

Interested then do visit some of our amazing bakers here!!

When I saw Swati’s challenge for this month I was dancing as I was just then thinking of a biroche that I had lost in my site crash last year. Kismat I am baking another biroche this year about the same time.  Also my friend Kalyani had sent me bread flour and instant yeast so things are definitely healthier and easier now.

In her write up Swathi has said, “Brioche is a kind of pastry or rich bread with eggs, butter and sugar. It is commonly used for breakfast and is easy to make. The first day you make dough and second day you bake. Brioche should be eaten fresh otherwise if you have leftover try making bread pudding.”

Swathi has used orange blossom water as original recipe suggested but as most of us do not have access to it she asked us to use rose water.
 
Rose Water Brioche Rolls
Rose Water Brioche Rolls

Rose Water Brioche Rolls

Makes around 20-25 rolls.
Ingredients:
  • 2 cups/ 280g Bread flour
  • ½ teaspoon salt
  • ¼ cup/ 51 g Granulated sugar
  • 2 ¼ teaspoon of instant yeast
  • 4 large eggs
  • 1 tablespoon/15g whole milk
  • 11 tablespoon/153 g unsalted cold butter small dice
  • ¼ teaspoon rose extract (optional)
  • Zest of one orange
  • 1 teaspoon /5g rose water
  • Oil for greasing
  • Maida or All purpose flour for dusting


Method:
  • In a bowl combine the bread flour, salt, sugar, yeast and eggs and mix well using   your hand or the dough hook.
  • Mix everything until combined. knead well so that it develops gluten you may be 10 -15 minutes. The test that the gluten has developed is that the dough will leave the sides and it will pass the window pane test. (When you pull a piece of dough you can extend the dough without breaking it, also you can make a see through sheet that is called window pane test).
  • Then add cold diced butter, and mix again until all the butter is incorporated well.
  • Then add rose extract, orange zest, and rose water and mix until everything is fully incorporated.
  • The finished dough should be smooth, shiny and sticky.
  • Lightly grease a medium bowl and transfer the dough to the bowl.
  • Cover with plastic wrap pressed directly on to the surface of the dough to prevent a skin from forming. Proof the dough at room temperature for doubled in size. It will take about 1 ½ hours.
  • Remove the plastic wrap and punch down the dough by folding. Cover the dough again with plastic wrap pressed directly on the surface. Refrigerate overnight to relax the gluten.
  • When you are ready to bake, transfer the dough to lightly floured area and divide the dough into small pieces and shape it into balls/rolls or any shape you want. I made a braid too.
  • Transfer to a greased muffin tin and transfer the shaped balls, set aside for 45 minutes or 1 hour until the rolls puffed up well.
  • While the shaped rolls are proofing preheat oven to 400 F/205C.
  • After 1 hour, brush the brioche rolls with egg wash (I used milk) and bake them for 10 minutes or until they become golden brown in colour.
  • Leave the brioche for 5 minutes in the pan and carefully remove them and enjoy as much you want.
  • Brush them with little jam or butter it is so delicious.


 
Rose Water Brioche Rolls
Rose Water Brioche Rolls


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Thursday, 12 March 2015

Pancakes


Pancakes
Pancakes


The girls are crazy about pancakes!

They are crazy enough to make them themselves.

If you know my girls, then you know that it’s something   that’s  once in a blue moon….

In my drive to feed them more protein I keep on encouraging to make egg based dishes and this was what I suggested to them. An egg-less one is here.

Actually this one needs fillings to make up a great tasting pancake, fillings like marshmallows and nutella, personally I will prefer tomato salsa and cheese.

Pancakes

Recipe source:BBC Good Food
Ingredients:
  • 140g plain flour
  • 4 eggs
  • 200ml milk
  • 50g butter, melted
  • Oil, for cooking


Method:
First let’s make the batter:
Pancakes
Pancakes
  • Add the flour into a bowl.
  • Beat in the eggs until smooth.
  • Add the milk gradually beat the mix is completely lump-free.
  • Whisk in the melted butter.
  • To make the Pancakes:
  • Lightly oil a tawa/skillet.
  • Over a medium heat ladle some batter into the pan.
  • Cook for about 30 secs until golden.
  • Flip over and cook on the other side.
  • Pile the pancakes up and serve with your favourite filling.
  • The girls had it with chocolate sauce they made.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50



Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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Wednesday, 11 March 2015

Spring Onion Pancakes

 Spring Onion Pancakes
 Spring Onion Pancakes
When I took up international flat breads as my theme for this week’s theme the last thing I expected was the use of a rolling pin.

Not because I have anything against a rolling pin but its not my best friend. 

I cannot roll out chapattis, parathas! I know I have them on my site but they are not out of choice. I do not enjoy the job! When the push comes to a shove I make them but the difference shows especially when I eat them!!

Last month when we were at Foodology I was rolling out the chapattis needed for choor choor rotis and I was looking out for reassurance there. I mean I am among experts here and … but my friends were all support that I was doing well.
Buoyed by their reassurance here I am with Spring Onion Pancakes and they were loved at home.
 Spring Onion Pancakes
 Spring Onion Pancakes

Spring Onion Pancakes

Recipe Source: Here and Here
Ingredients:

  • 1 ½ cups wheat flour
  • ½ cups Maida
  • 1 cup warm water
  • Oil for the pancakes, such as vegetable, sesame, or shortening
  •  salt
  • 1 cup spring onion greens, chopped fine
Method:

  • Mix the flours well then gradually add the water and make a smooth dough. Knead a bit more till the dough is smooth and elastic.
  • Coat this ball of dough lightly in oil and put it back in the bowl. Cover the bowl with a plate and let the dough rest for about 30 minutes.
  • Mix the spring onion greens with salt in a bowl and set aside.
  • Make balls out of the dough the size of which is bigger than a table tennis ball and smaller than a tennis ball.
  • Roll out 1 ball until it is a thin circle. (Actually rolling it in a rectangle will make better sense but I am more used to a circle.
  • Brush the top of the rolled out dough with oil, then sprinkle it evenly with chopped spring onion and salt mixture.
  • Roll up the dough in a tightly coiled long snake of rolled-up dough.
  • Coil the dough and let it rest for at least 15 minutes, while you repeat this process with the rest of the dough.
  • Roll out the coiled dough bundle into a flat, smooth, round pancake with a rolling pin or with your hands.
  • Heat a tawa over medium-high heat, and transfer the rolled out pancake to the tawa.
  • Cooking is like you cook a chapatti just a little different, wait till you get small bubbles on the pancake.
  • Once there are bubbles turn it around, increase the flame and spoon ½ tsp of oil around the edges. Smear the backside of the spoon to the pancake. Almost immediately you will get a delicious cooked smell. The pancake has brown spots on the underside.
  •  Flip and cook for an additional 2 minutes on the other side, or until golden brown.
  • Repeat steps for cooking the pancakes till all are done.
  • Serve immediately with soy sauce or another dipping sauce.
 Notes:

  •  This recipe calls for oil in two different places: Once to make the filling, and once to fry the pancakes I used the same rice bran oil both places.
  •  If you would like to make a few pancakes but save the rest for later, you can save the dough in the fridge for up to 5 days. Just make sure the dough is oiled and well-covered. You can also roll out individual pancakes and stack them between well-oiled layers of wax paper.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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Tuesday, 10 March 2015

Maloonga ~A Flat Bread From Yemen

Maloonga ~A Flat Bread From Yemen
Maloonga ~A Flat Bread From Yemen

This week I am doing International Flatbreads. My first thought was Aloo paratha, naan but Valli had said no Pakistan, India!

My first thought was not fair Valli I don’t have the time! but then Valli is not forcing me to sign up. I am doing it because I want to so explore beyond the boundaries and comfort zone. So here is my contribution to our exploration of flat breads.

If you want to see what a flatbread is and what a diverse variety of flatbreads India has then check this out.

Today I take you to Yemen and Malooga a Yemeni flat bread.

Apparently this is a very common yeasted flatbread in Yemen that is eaten with eggs, buttermilk, fasoolia and it is used in the Yemeni Ramadan dish called shafuta. But getting any documented history is difficult.

In Yemen, it is baked in a taboon to me it looks like a tandoor.

Traditionally a makhbaza is used to apply the malooga to the hot pan. The makhbaza is a round, domed tool that you place the malooga on. You pick it up from the bottom which has a handle, and with one swift motion, you smack the malooga on the hot pan or the taboon.

Since we cannot get a makhbaza, bake it like pizza crust.
I took the picture with the girls being extremely hungry and irritable for a delayed dinner, so that calls for a  trail again for better pictures.
Maloonga ~A Flat Bread From Yemen
Maloonga ~A Flat Bread From Yemen

Malooga

Recipe Source: Here
Ingredients:
  • 2 cups warm water
  • 2 ½  tsp active yeast
  • 5- 6 cups flour
  • 2 tsp salt
  • 1/3 cup semn, warmed
  • 2 tbsp  oil
Method:

  • Dissolve yeast in 1/2 cup warm water and proof it.
  • To the 5 cups of flour and salt add the  water as needed. Mix with hand, adding more flour if needed to form a stiff dough.
  • Knead for at least 10 minutes or until dough is smooth, not sticky, and pliable.
  • Cover dough, and place in a draft-free place. Set aside for 1 hour or until risen.
  • On a surface sprinkled with flour, cut dough into mounds( the recommendation was of the size of what you do for a large pizza suit yourself). Let sit for 5 min.
  • Preheat oven at250°C/ 550° F.
  • Mix the warmed semn with oil in a small bowl. Prepare a large surface by sprinkling flour. Place one of the mounds on the surface and pat down and stretch into a rectangle, 1/2 an inch thick (about 20 x 15). I used a rolling pin.
  • Brush or smear with your hand the  entire surface with the semn-oil mix.
  •  Fold dough in half towards you. Brush the top surface with semn-oil mix and fold it in half towards you again. Brush with semn-oil mix and fold in half sideways. Brush again. Fold sideways and brush with mix again. Finally brush surface and pinch corners together to form a ball.
  •  Place ball on the floured pan and, move on to the next one.
  • By the time you have finished layering the last one, the first layered dough would be ready for baking because it had time to rest.
  • Pat down the dough mound into a large round the size of a thick large pizza and place into a greased baking sheet. Brush and egg wash (1 egg + 2 tablespoons milk) or buttermilk on top. 
  • Bake in hot oven until bottom is brown and top has brown spots (it won't fully brown).

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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Saturday, 7 March 2015

Book Review “Shattered Dreams”, the Book 2 of Ramayana – by Shubha Vilas


Blogadda wrote saying I was selected  for reviewing "Shattered Dreams by Shubha Vilas. 

Here is what I think...

 Overall the book makes thought provoking reading. The flow of the narrative and the revelation of human emotions behind the familiar scenes make it a page turner. Indeed, the mind does get hooked, when you realize that gods, demigods and godly humans exhibit emotions similar to the emotions of the common man and that they also exhibit similar anxieties. It is a learning experience as to how these heavenly beings handle their emotions and cope with adversities in life.

The author has put footnotes about the lessons at relevant points in the book. Though the flow of the narrative does get affected due to these footnotes, a student of management or psychology can use these “interruptions to reflect, ruminate and digest the lessons. In addition, one is tempted to anticipate such footnotes in the scenes ahead.

 One has always had logical doubts about various scenes like
  • How a loving wife and mother like Keikeyi can turn a villain overnight
  • Why Rama who is god incarnate, cannot correct his father when he erred in decision making
  • Why Urmila does not insist on following Sita’s lead of accompanying her husband to the forest
  • Why Ravana who was a learned Brahmin turns into a vicious demon


All these doubts are debated by various characters and a logical; explanation is provided in the book. The debate of Jabali and Rama is another instance of such a debate.
To a student of Management the five concepts explained by Rama to Bharata are invaluable:
  1. Respect Management
  2. Decision Management
  3. Reputation Management
  4. Team Management
  5. Character Management

 These concepts are further clarified in various points and then one begins to realize as to how these can be put to use in one’s own profession as a manager, leader, politician or administrator. For a teacher too these points are a starting point for a complete presentation on Management principles.

There are certain questions that do linger in one’s mind at the end of reading the book:
  • What happens to Manthara after Shatrughna releases her on Bharata’s instructions
  • Why do gods and seers always insist on testing and retesting people; don’t they have “trust’ in the persons they are testing? Can they not read a person’s mind?
  • Can gods also be a victim of human emotions like jealousy, vanity and lust?
  • Before going to meet Dasaratha and Keikeyi, Rama and Sita have a symbolic exchange of messages through the exchange of a flowery garland and an imaginary garland. This indicates that they know that the time has come for them to proceed on the journey to fulfill the purpose of their birth on earth. Yet Rama insists on testing Sita about whether she would like to follow him to the forest.

In spite of the doubts that linger, the book does provide a thought provoking explanations to most scenes and also lessons in coping with adversities in life as well as lessons in the Principles of Management as well as Dharma; which are as relevant today.

My recommendation read the book, you will enjoy it!

This review is a part of the biggest Book Review Program for Indian Bloggers. Participate now to get free books!

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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Monday, 2 March 2015

Blogging Marathon Day 3

Day 3!!

Tomorrow I am flying back! How do I pack!!

We need to have a rule for goody bags nothing more than ½ kg for each participant, even with that 11 of us makes 5 ½ kgs.
Why does the airline not allow extra baggage for females? Especially when you are visiting friends like this, all equally crazy !!
This weighty issue had me stay away from prop shopping L and all kinds of shopping.
Inspite of all these hurdles and the bitter sweet knowledge that the day 3 means I have come to the last day of my time with my friends I was looking forward to day 3.
Why?
We were to go to Foodology a beautiful place for all foodies. I will not say much but share with you the pictures.

Will it suffice to say this was the best day that I had in my life? The entire meet was to teach what one knew to others and I learnt a lot.







The Food!!






Thanks Chennai group for organizing it and here is the best cake creation that was a group exercise.




After the day at Foodology most of us departed to go to our homes with the sweet memories that we had made of the 3 days together!!

Wait, Vaishali and I are yet around we are to leave on the next day. Padma and her husband took us out are some shopping and a dinner where we had appams then it was time to pack.

Saying bye is difficult but particularly difficult to a person as warm as Padma who had opened her home and hearth to us. Padma had tears in her eyes as she waved to us I wanted to howl but controlled myself.
At the airport when it was time to say bye to Vaishali I had to remind myself this is the beginning, beginning for a new meeting! Our BM#75!!


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49



Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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Blogging Marathon Meet #50 Day 2


Aww do I have to get up? 

Can I not sleep for some more time? 

Am I waking my kids to go to school? No it’s me talking to myself.

Okay I am not crazy it’s Day 2 at Chennai and after sleeping very late in the morning we are waking up to go to the beach, Marina Beach.

I was tempted to tell the ladies you go I am sleeping but the enthusiasm of all the members was so catchy plus the fact that the kids were up and willing to go made me feel …. So to cut the long story short went to the beach.

The sea this time was Bay of Bengal and it looked so beautiful. I wish I had gone in the sea instead of playing my favourite game with the waves. Come get me… nana nan you missed!!


Anyway I loved the sea though the beachfront reminded me of Juhu when I had visited it ages ago. I will prefer my regular beach haunts in Goa.


After the beach we went to Woodlands  for breakfast since there were no big tables we were 4 to a table and Usha. I enjoyed my breakfast totally. Here as we were having beakfast a lady at the next table asked us why we were all in pink. As we explained about food blogging I realised none of us were wearing aprons.


Home and change we were ready to go shopping. With the Damocles sword of baggage allowed in the flight cut all my desire to go shopping. The place where Nandini took us was amazing and her offer of prop shopping I refused. After seeing all that had been purchased I wish I had gone though.

Anyway it was time for lunch! And we went here.

Yes, the E Hotel!!

 Padma’s husband had organised lunch for us here. Its beautiful look at the interiors.

 I fell in love with all the beautiful cake models here. Apparently there was a castle and buggy which was beautiful but has been removed. How I wish I could see it.

The lunch was at the multi-cuisine restaurant "Entree" was awesomely delicious buffet!!
Food here is delicious and had me vacillating in my choices and wishing I had an expandable bag for a stomach.
There was hardly anything I did not try and like!
There were breads, pasta, spaghetti, dumpling sauce, so many varieties of salads, pickles, flat breads, gravies and a whole lot of desserts.


 But all the while I had one goal in mind “the desserts!” My favourite rasmalai was on the menu along with  Gulab Jamun, Clusters, Choco Brownie, Pineapple mousse, Mocha Pastry, Ice cream Walnut and Banana Bread ice cream with various toppings. Take a look at the pictures they will speak volumes.

We had a fun time eating here but knowing that there is more fun waiting us and was making me impatient. We were to visit the kitchens.
Since Ahmadabad where Vaishali took us to the kitchens for the first time I find myself wanting to visit restaurant kitchens now. (The other day I went in the Office canteen kitchen!) What have you made me into Vaishali?
Anyway we were taken to the conference room and down to the works….

Executive Chef Balaji and Sous Chef Hari Babu took us around the kitchen. They patiently explained everything and demonstrated two south Indian dishes for the bloggers from North. There was rasmalai being made and Chef kindly shared the recipe with me.

There were demos for making of Keppal Roti and Kara Kozhukattai. I found it fascinating especially the Keppal Roti in Goa we use the drumstick leaves to make a vegetable but for nothing else. The girls find it bitter so I can use this dish to get some greens in them. As for the Kara Kozhukattai a savoury and steamed version of any dish is welcome. To go with the dishes Chef made a delicious onion and tomato chutney that was amazingly delicious.



After that we went down to the bakery section. Here I was like a kid in the candy shop there were amazingly delicious smells and aromas and textures and flavours hanging in the air. Just breathing the air made me wish I could camp here forever and ever.

Chef Ramesh demonstrated the making of tiramisu, chocolate mousse and chocolates. I wish I really really wished I had not had lunch. This was the amazing stuff that I wanted to eat all the day long.
Then all to soon it was time to say goodbye to the Chefs and the after we thanked Sou's Chef-Mr.Hari Babu, Bakery Chef-Chef Ramesh, Executive Chef-Mr.Balaji and the General Manager  Gaurav Gupta we left the E Hotel.


What an amazing experience it was!!
Here are soem of the treasures that were in the works!






This time it was time to dress in red and visit the dinner hosted for us with a surprise element of meeting families. Though the food was delicious I could not eat I all but made up by chatting with the BMer’s families.


Soon  this day too came to an end! Only we had an amazing day planned for the day 3 the most wonderful experience in my life…
Want to know about it? Join me tomorrow…


 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49



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