Restrant Review--Punjabi Times

Resturant Name : Punjabi Times
Address:24-26, 414/80/2, Bellandur Village, Varthur Hobli, Outer Ring Road, Bellandur, Above  ICICI Bank

Phone 080 41214121
My Rating: Ambience:****
Service**and 1/2
Food****
Price: Moderate
Review: We 5 went there as a treat from Sabak on his moms bday.As this is a fairly new place, wanted to try it out
A turbaned Durwan welcomed us with 'Sat sri Akal'
Once we steeped it, we were pleased by the decor. a huge well replica was at the foyer..Inside a melange of clours greeted us...Chooris in various patterns were used to create decorative lights while gotas were combined to form wall decors. Now having said about the decor, lets come to the food
We ordered:
For starters:
1.Kakori Kabab: This was amazing.Minced Mutton rolled and formed kebabs. It was very tasty and tender and the spices were well blended
2.Tawa Fry Jhinga:It was good but it could have been served a little warmer
Main Course:
3.Dal Makhani:This was just okay. It could have been much better. The creamy taste and the flavour Dal Makhani have was found amiss
4.Chicken Rara: This was also very good.
5.Malai Kofta: The creamy gravy and the soft kofta made it the best dish of the  lot which we have ordered
6. Roti,Naan,Kulchas: They were sift, warm and good

Deserts
7. Gulab Jamun: Gulab Jamuns were soft and succulent
8. Gajar ka Halwa: It was okay. It could have been a little better
9. Rabdi: The Rabdi was very tasty

Overall, it was a good experience. Also the staff were friendly though service was a little slow.
Of course it is a good place for anyone who love good food. Definitely Recommended



 

Recipe:Chingri Malai curry

This is a Bengali recipe and though I have had many it earlier, I found the perfect recipe when Kakima(Abhiks ma) made it .So i took the opportunity of learning from her. So here it goes:

Ingredients:
1.Prawns; Cleaned:500gms
2.Malai of one Tender Coconut. Normally I extract the malai  and blend it in blender for about 2 mins to form a paste so that it will  give a smooth consistency in the curry
3.Cocont milk Powder(2 tsp, mixed with water)
4.Dal Chini-2 sticks
5. Elalichi-3 small
6.Laung-3-4
7.Ginger Garlic Paste--3 tsp
8.Salt
9.Turmeric
10.Red Chili Powder
11. Refined Oil

Steps:
1.Mix salt and turmeric  with the prawns and deep fry the prawns in medium flame. Keep aside
2.Take oil(about 3Tbsp) in a kadhai and heat it
3.When heated, put the Laung,Dal chini and elaichi in it.
4.Put the ginger garlic paste and fry till the paste becomes deep brown
5.Once the paste is fried, mix the malai and add salt, trurmeric and chili powder. Add Water iff required
6.Put a lid over the pot and allow the malai to cook in low flame.
7. After the malai cooks,put the prawns in the gravy.
8.Add coconut milk mixture and boil for 2-3 minutes.
9. Chingri malai Curry is ready.Serve with hot rice or paranthas

Resturant Review---The Fat Chef

Resturant Name : The Fat Chef
Address:No. 5/2A, Jagrithi, Ramagondanahall, Varthur Main Road,  Whitefield , Bangalore. Near Adarsh Palm Meadows
My Rating: Ambience:****
Service**
Food***
Price: Moderate,by Bangalore standards
Review: After hearing amazing things about this resturant in sites like burrp, we decide to travel about 15 kms to try this place. Though the overall experience was nice , I could not mark the resturant as something out of the world
What we ordered and how it was:1. Beer battered prawns: The prawns were fresh. The batter was succulent and good .
2. Chicken Casserole: The casserole was a little too cheesy. In fact the creamy cheese was marring the taste of the chicken
3. Pasta in white sauce: The pasta was strictly good, nothing less,nothing more
4.Drinks  We ordered a lime soda and an iced tea. Iced tea was a little bland.Lemon soda was okay
Pros: Good starters
Cons: Service is slow. My verdict: Nice for a one time visit....

Please note: This is strictly the personal opinion of the blogger .

Recipe--Kadhi Pakoda

I start my blog with the recipe of a popular  NorthIndian Dish. This is one of our favourite  things to cook as its easy to prepare and healthy too...
And thanks to my neighbour Nishtha who has taught me how to preapre the  dish and to my 3 critrics who always pitch in with useful suggestion and encouragaing words

So starting with the Dish.

Ingredients:  For the Pakodas:
1. Besan(Gram flour)-4 heaped TbSP
2. Salt-- as per taste
3. Haldi(Turmeric)
4. Baking Powder--, a pinch
5.Oil-To fry
6.Water

For the Kadhi
1.Curd-250gms
2.Besan-4 Tbsp
3. Hing(Asafoetida)-a pinch
4. Ajwain(Carom Seeds)--1/2 tsp
5. Mustard seeds-1/2 tsp
6.Onion-1 Big,Chopped finely
7.Chili--2-3 Chopped finely
8.Salt
9.Haldi
10. Lal Mirch
11. Oil
12. Coriander leaves


Making the pakodas

1. Mix the besan,salt,haldi and baking powder with water till it forms a  batter.
2. Heat the oil and place the batter in the oil with small teaspoon, taking a small quantity at a time
3. Deep fry the pakodas till they are golden brown
4. Drain the pakodas and place them in a oil bloting paper or paper napkin so that excess oil is absorbed




Making the kadhi

1. Mix the Curd,Besan,Salt,Haldi and Mirch together and beat them in a blender so that a smooth mixture is formed
2. In a pan heat the oil. When the oil is heated ,put the mustard seeds and ajwain
3. After the seeds stop crackling put the onion and green chili and fry till the onion in medium flame becomes golden brown
4. Now pour the besan curd mixture in the pan and let the gravy cook in the low flame. Add water if the mixture is too thick
5. After the gravy is cooked for about 10-15 minutes, put the pakodas and let the Kadhi cook for about 2 minutes
6.Garnish with Coriander leaves and serve with rice



Notes:
1. In the recipe I mentioned above , the gravy is really thick, You can make the gravy thinner by adding less besan
2. Some people love Kadhi with ghee. So while serving a dollop of ghee can always be put

First Things First........

First thing first--
This blog is not an ideal recipe guide...Its nt done by a profesional chef in a profeesional kitchen...Instead its a persons way of acknowleding the love of her life--Food..:)


Its a collection of recipes learnt from here and there, picked up in the course of day to day life ..It also features a  section on kitchen tips and reviews of resturants which I have visited  across cities...

So by giving a preamble of the mess I may make in my blog...here i go....