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....