Blogger Life # 2: Punjab Grill Winter Menu Review

Winters are ideally my favourite time of the year, mainly because you won’t find me sweating bullets after walking just about 5 steps. Seriously, it is like THE BEST time of the year because I can jump, run, skip  and hop without even a drop of sweat dripping from my forehead.

OKAY.

Maybe I need to to STOP with the sweating story! 😀

The other reason why I love winters is basically because you tend to feel a lot more hungry and that is just perfect for me because I can eat every 5 minutes! 😀 haha

So, when Rutuja Marfatia and Meghna Shah sent me an invite to attend the winter tasting menu at Punjab Grill, I had to agree! I just HAD TO!

The fare here is phenomenal!!! Trust me guys! It is one of the best!

It is essentially, heart Punjabi food cooked in the most traditional way to deliver flavour that warms your heart and soul.

Delicious warm stews, soups and warming kebabs and cutlets are the key highlight of the winter menu.

You absolutely CANNOT MISS the “Kaali Gajar Kaanji” – a matured tangy black carrot juice (Rs. 195/-)

Kaali Gajar _Kaanji_

and the truly delightful “Shakarkandi Kamrakh ki Chaat”- which is apple wood smoked sweet potato and star fruit tossed in sweet and sour tamarin (Rs. 225/-) This was beyond delicious and something I would definitely want to go back for. The smokiness from the apple wood is evident but not overpowering which gives your palate just the right amount of tingle, thanks to the star fruit and tangy tamarind sauce.

Shakarkandi Kamrakh Ki Chaat

There was also a non vegetarian version of the stew called “Kharode ka Shorba”- gently simmered lamb trotter soup tempered with fenugreek(Rs. 225/-)

My non-vegetarian palate begins and ends in chicken and eggs so I obviously did not have this. But my friend who accompanied me to the tasting was beside herself with joy since she was longing for something so meaty and warm for a very long tome. This trotter soup was accompanied by 2 tiny ball sized naans and the delicious burst of cheese that you get as you bite into it is beyond delicious!

Kharode Ka Shorba

Chukandar ke kebab

This image that you see above, is called “Chukandar ke Kebab”- crisp beetroot kebabs, hung curd and pine nut stuffing (Rs. 395/-).

This is MUST HAVE and I totalllly recommend it even IF YOU ARE NOT A BEETROOT person! You will fall in love with this blood reg veggie that has been combined with hung curd and pine nuts. It has a distinct sweetness to it, thanks to the fresh beetroots that made this kebab a real winner for me!

There was also lamb’s brain masala served with bread, that I was happily ready to pass since like I said, I am not a meat person, let alone OFFAL!!!!  But then again, my very reliable friend loved the brain masala and definitely recommends it to you! *double thumbs up*

Apart from that we were also served Tabak Mass”- succulent lamb ribs simmered in fennel flavoured milk, finished on tava (Rs. 575/-), “Methi Chicken Takka”- Char grilled Chicken tikka infused with fresh fenugreek (Rs. 495/-), of which I had the latter and fell in love with how creamy the chicken tikka was and when combined with fenugreek, it just took the tikka to a whole ‘nother level.

Tabak maas.

That is all I could really manage since it was getting late and I had to go back to the other part of the city and with no reliable vehicle to fall back on, my friend and I had to take the local train  at 11 in the night *creeeeeepy*

These are some of the really cool stuff that I missed :

“Sarson da Saag (Rs. 495/-) with “Makkai Tava Roti” (Rs. 125/-), “Bahurangi Biryani”- basmati rice cooked on dum with winter vegetables (Rs.595/-).

Sarson Da Saag with Makkai Tava roti

PUNJAB GRILL DEG “HOT POT” – a Punjab Grill signature Hot Pot with mutton kofta, mutton jus, and winter vegetables (Rs. 695/-).

Punjab Grill Deg _HOT POT_

and DESSERTS
!!!!!!!!!!!!!!!

I MISSED DESSERTS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! 😦

Gurh Wale Chawal

“Gurh Wale Chawal”- jaggery sweetened basmati flavoured with black cardamom & fennel coconut chips, homemade vanilla ice cream (Rs. 225/-), and “Bajre ki Choori”- Grandma Style pearl millet roti and crumble lotus seeds and chiroli nuts (Rs. 225/-).

The creator of this brilliant menu is the amazing Chef : Chef Gurpreet Singh, Brand Chef, Punjab Grill, “The exuberance of flavours from the state has been brought forth in a variety, with an ability to transport and bring back memories of childhood. Keeping the forgotten culinary treasures from the region of Punjab, I have created this special winter menu.”

Chef Gurpreet Singh of Punjab Grill

Here are some additional details that you need to know about Punjab Grill’s newest Winter Menu:

January 10th 2014

+

 January 13th to January 19th 2014

ONLY AT JUHU OUTLET

One word of advice:

DO NOT MISSSSSSSS IT!!!!!

PS: A special Thanks to Rutuja Marfatia and Meghna Shah 🙂

Images Courtesy: Tandem PR http://tandemcommunication.in/

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Chocolate Fondant

No No NOOO!!!

chocolate fondant 024

I haven’t disappeared off the face of the earth!!!!! I’m hereeeee!!! *waves both arms*

I am back after a hectic 3 weeks! Yes, 2 weeks of dedicated studies and one week of torturous exams.

They went okayish.

I should PASS.

Ahem, moving on!

😉

I have SOOOOOO MANY THINGS TO TELL YOU!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Continue reading

Sticky Toffee Pudding Cookies

So,

cookies sticky toffee 017

I’m gonna agree that these cookies have been sitting in my archive folder for as long as I can remember {2 months to be precise}. The thing is, I was toying around with my camera. You see, I’m not the best with technology and so, I take a LOT OF TIME to get familiar with particular camera features. Now I’ve read extensively on Google about white balance and how it is important for food photography. And 2 months ago I used to photograph in a completely DIFFERENT SETTING. Truth be told, I’m gonna be laughed at but don’t judge me I’m learning! I had no idea about lighting and no matter how many times I read about aperture and shutter speed, I just couldn’t get my head around it!

😀

 

So, I ended up shooting in the Custom White balance mode. In the camera’s LCD it looked like a million bucks. Then I took my USB chord and transferred images into my laptop.

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My experience at the pre-launch party of IFBA 2013 and Masala Library

Warning: Today's post is gonna have MANYYYY PICTURES.
So, if you end up with unsatiable cravings...DO NOT BLAME ME! :D

Exactly 7 days ago, at precisely this time I was getting ready for one of the most happening events that I was gonna attend in my food blogging life ever!

I know I had told you about some events in my last post, but this event totally took me by surprise and at the moment when I was least expecting, an invite popped into my inbox and Mr. Sameer Malkani of Food Blogger’s Association India invited me for a pre-launch party for the IFBA 2013 blogging awards and the most happening place in the’burbs Masala Library, which was to open doors to the people the following day!

Was I happy? Totally.

Was I over the moon? OVER THE ENTIRE CELESTIAL WORLD I MUST SAY!

Don’t judge me, it was a huge moment for me! 😉 🙂

Did you think I was gonna think twice before agreeing? I read the mail and ran to my wardrobe to pick out some stuff for the partaaaay!

And when I reached the place? Man, I was blown away!!!!!!!

Okay I gotta riddle for you!

What happens when you take Indian inspired food, add an international twist to it and wrap everything into this wonder called MOLECULAR GASTRONOMY!?

???????

????

??

?

Okay, I’ll tell you!

MASALA LIBRARY IS BORN!

So, I’m sure you wanna know the amazinggggggggg food I had there, don’t you?

It was in true words, a GASTRONOMIC CELEBRATION!

From an assortment of meats and veggies, to poppadom servced with various dips! Gahhhhddd!!! I salivate just at the though of it!

So, I’m gonna take you on a picture journey and make you salivate too.

‘Cause I’m evil like that! 😀

{Evil Laugh}

different types of poppadoms with 8 different kinds of dips

{the Wasabi one was my favouriteeeeee}

popaddum

An assortment of nuts {cashews and almonds} in a salty, sweet, tangy spice powder.

Heaven!!!

spiced nuts

This here is a spicy paneer {cottage cheese} in a lovely tangy-spicy sauce on a crisp pastry base.

IMG_1824

A spicy mutton gravy on a lovely mini-paratha

mutton

A lovely pesto kebab on the side with a Parmesan crisp! Ohhhhh YUMM!

The two stuffed flat breads  {parathas} : One’s corn and the other’s mushroom.

There were two more in the non-vegetarian category {Prawn and egg}

kulchas

The first time I ever ate crabs!

The soft shell crab 65! the pink pearls you see there? They are pink peppercorns!!! They are amazingly subtle and not spicy. Amazing !

crab

This…

My friends is something so unique I lovedddd the idea behind it!

Lemme try to explain.

dahi papdi chaat

This right here is a sphere of yogurt and has an amazing blend of chaat spices and some tamarind chutney. It’s topped with some gram flour vermicelli and a pomegranate seed. Then, there is this lovely crisp rectangular pastry.

The yogurt needs to be kept cold at all times… so guess what they did?

Yeah, I’ve got a .gif for that! 😀 {No biggie. just sayin’}

dahi-papdi

So, its a shot glass… You need to pop that spehere in your mouth and then there is a bursttttt of flavours in your mouth! Soooo fabulous! I couldn’t resist it!

HAD 2… LIKE A BOSS!

NOWWWWWW DESSERTSSSSS!!!!!! Ahhhh No meal is complete without ’em, right?

This right here is called the ghevar cheesecake.

ghevar cheesecake

This is sooooo creative!!!

It’s called the jalebi caviar with a saffron foam and pistachio dust!

this is CLASSIC INDIAN DESSERTS WITH A TWIST!

caviar jalebi

THIS RIGHT HERE is the dessert platter

dessert platter

There’s a paan pasand candy floss and a mishti doi lollipop!!

So, I’m sure I have taken you on a culinary journey already!

If this was just a glimpse of what this heavenly place has to offer? Imagine the lovely fair that they’ll have eh?

Head over to Masala Library by Jiggs Kalra… This is their Facebook page..Go LIKE and make your reservations today!

Finally, Imma end this post with A BIGGGGGGG THANK YOU TO MR. SAMEER MALKANI FOR ACTUALLY INVITING ME TO THIS LOVELY PLACE! FBAI is India’s largest community of food bloggers and food stylists, writers and all things food. Go LIKE their Facebook Page NOW and bring out the foodie in you

love

xx

Crispy Chicken Spring Rolls

spring roll 022

Hello there people!!!

I CANNOT believe it’s been over a week 2 weeks since I last posted!

Well, I’m soooo glad that you guys liked my Pink Lemonade macarons!!!

My college schedule is ridiculously hectic and to top it off, I’ve been included in the defaulters’ list!

Umm… I was really under the impression that we can skip 2-3 lectures in a week!!

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Peppermint Thins {Gluten Free and Vegan}

peppermint thins gluten free and vegan

Okay,

So the first series of Masterchef : The Professionals has sadly and I mean, SADLY, has come to an end! I was actually rooting for Sarah, you know! She is just, I dunno how to put it, unbelievably amazing! It’s just written write there on her face that she is determined to succeed! But anyway, I’m sure she’s gonna do GREAT!!!!!!! I mean, commmmme on!!!! She gotta work with THE Marco Pierre White! I mean, I could practically do ANYTHING to be in that position!

So, I was now in a pathetic mess. Yes, mess, is what I’d like to call it! Now look, watching Masterchef at 1 p.m was like a daily regimen. Like brushing your teeth, having a bath, going to bed! Yeah that’s how used to I was! And suddenly, it was gone! And replacing this hell of an amazing show was Revenge.

Okay, I must admit that the promos that aired all through the month prior to the start of the show were AMAZING!!!!!!!!!!

peppermint thins gluten free and vegan

And although I am a die hard Masterchef fan, I didn’t mind spending that 1 hour slot watching a series where a girl sets out to take revenge (as the name suggests) for her father’s death. Interesting!

And can I tell you, right now??? I am ABSOLUTELY hooked!

Besides, there was this song that I stumbled upon while watching the series and loved it just soooooooooooooo much that I ended up searching for it online, and boy was I happy I did that!

So, there are two good things that happened ‘cuz of one show….

peppermint thins gluten free and vegan

  1. My 1 p.m – 2 p.m is sorted
  2. Angus and Julia Stone ‘s addictive and I mean ADDICTIVE music!

‘For you’ is what I heard on revenge by this brother-sister duo. And it goes without saying that I had to check other songs too! I mean if I loved one by just listening to what, the first five 5 seconds ?? I was sure I’m gonna love the other numbers and can I say , THAT IS SOOOOOOOO TRUE! Currently, I simply CANNOT get enough of this song!

Gunnna take you for a ride on a big jet plane…yayiee yaaay! Omg !!!!!!!! I’m going nuts over this song!

peppermint thinsg gluten free and vegan

And if you liked these songs, which, I know you are, without a doubt, you have to listen to Paper Aeroplane and Mango Tree!

You will be in music heaven! 🙂

Besides, my folks have been complaining lately that all the scrummy desserts are making them FAT!  I am 19 years old! I should be the one complaining about getting fat! DUH!

What world are we living in!!!!! 😦

😛

But you know what!! In a way I am sooo happy that they did say that ‘cuz that led me to this wonderful creation called gluten free stuff.

Yep….tastes like all purpose flour/self raising flour, works like all purpose flour/self-raising flour BUT IS NOTTTT ALL PURPOSE/SELF RAISING FLOUR!!!!!!

how cooooool is that! B-)

Besides, These peppermint thins are 100 % vegan apart from being gluten free!

So I won’t delay anymore ! Here I go with the recipe!

___________________________________________________________________________________________

Peppermint Thins {Gluten Free and Vegan}

Peppermint Thins {Gluten Free and Vegan}

Ingredients:

140 gms gluten free mix

this includes :

  • 1 cup sorghum flour
  • 1 cup amaranth flour
  • 3/4 cup arrowroot flour
  • 1 tsp dink (Antina Unde) you could use Xantham gum.

85 gms oil (I used vegetable oil)

80 gms sugar

green food colour

1/2 cupDark chocolate (melted)

1-2 tsp peppermint extract (basically as per your taste)

Method:

Preheat the oven to 180 degree Celsius. Mix all the ingredients , except the dark chocolate and peppermint extract, and form a dough. Refrigerate for about 30 minutes to an hour. Use the gluten free mix to flour the work surface. Roll out the dough slightly thinly. Use a cookie cutter and cut out rounds of dough. Place it on a baking tray lined with baking parchment. Pop into the oven for about 20 minutes. After 10 minutes of baking, turn the cookies so that they bake evenly. Once done, take them out and let them cool. Melt chocolate and add the peppermint extract. keep tasting the chocolate for the intensity of peppermint. Once the thins are completely cooled, dip them in the chocolate and let them dry over baking parchment sheets. Once set, you can pop them in your mouth with ABSOLUTELY no guilt. Enjoy your Sunday people! Love!!! xx 🙂

                         

Peaches and Cream Shortbread {Gluten Free}

Peaches and Cream Shortbread Gluten Free

So, yesterday was one of the most eventful Saturdays of my life so far! I was in a complete revolutionist mode! I have no clue whatsoever as to what got into me but I just couldn’t help it! I’ll just get to the point now! 😛

So, we have this beautiful row of lush green trees that my grandfather planted about 25 years ago. These trees are like HUGE! and when I say huge, I mean H.U.G.E!!!!

Now, the rains do cause the branches to bend in weird positions and so, it is only fair to trim them occasionally, especially during the rains!

However, there is a heartless monster residing in our Co-operative Housing Society who is anything BUT co-operative!

His sole mission>???

Get rid of the trees.

Why?

Oh dear, they may fall on people and kill them.

KILL THEM?

DUDE… ARE YOU KIDDING ME?

That harmless tree won’t even lead to a fracture if it does happen to fall on a human being! They may be huge but they aren’t heavy!

Since he just was sooooooo adamant about it, I called the cops! 🙂

Yes, I HAD TO!

Look at what that complete egghead has done now!

tree

The cops asked him to just TRIM the trees and went away! And look at what he’s done!

Well, I’m livid! and I am not gonna keep mum this time!

I sobbed! And I sobbed for hours ! Watching these babies being cut down is a real shame!

So, I needed some comfort food to drown myself and my sorrows into!

But hey, I cant keep finding solace in comfort food now, can I? Who’s gonna answer the piling pounds?

So, I came up with a solution!

LARGE PORTIONS. MINIMUM FAT. MINIMUM CALORIES. MAXIMUM COMFORT.

VOILA! PROBLEM SOLVED!

So, peaches and cream may sound really like something that will result in heavy cardio and gymming for the next 7 days flat!

RIGHT??????

WRONG!!!! 😀

Peaches and Cream Shortbread Gluten Free

But isn’t cream like really heavy???

Umm… not when its made of yogurt!!!! 😀

Yeaaahhh babyyyyy, you can lick or eat spoonfuls of this luscious thick frosting without any guilt whatsoever!

Besides, the shortbread cookie itself is gluten free and therefore, eating colossal portions of this sweet treat will not result in a bulgy flab poking its way out of your dress!!!

Peaches and Cream Shortbread Gluten Free

Well, there are three deliciously easily steps to making these beauties.

1.) Make the shortbread

2.)Make the creamy yogurt frosying

3.)Make the peach sauce

Easy peasy! whew!! 

I mean seriously, It cannot get easier than this!!!!

I’m sure you must be eager to know how I made the gluten free mix???

It’s really so simple! And besides, you won’t have to be even slightly concerned about the taste or the texture!

It tastes EXACTLY the same as all-purpose or self-raising flour! NO DIFFERENCE!!! I PROMISE! 😀

I adapted the recipe from this Indian food blog (Show me the Curry), since I could not find potato starch or tapioca starch here!

Here is how I made my gluten free mix:

1 cup Amaranth flour

1 cup Sorghum flour

3/4 cup Arrowroot flour

1 tsp Antina Unde (Dink Crystals)

Now, cornstarch is not something I’d prefer. There are some people who do have allergies when it comes to corn. So, arrowroot is what I opted for since it is universally available!

Besides, I used dink or Antina Unde, which is an edible variety of gum. However, you can use any type of gum, just please make sure it’s EDIBLE !!! 😛 😀

And there you have it! The healthiest flour you can use for your baking adventures!

Peaches and Cream Shortbread Gluten Free

So, yeah! after an unusually eventful Saturday, I ended it with this sweet guiltless beauty! And boy, was it delicious!!!!

It was so good I wanna make it again!

Oh wait … what??

You too>?

Sure!!!! 😀

Good things should always be shared, right?

So, here you go!

Oh PS: Isn’t this the first time that I’ve actually written such a LONG post! Well, never mind my ranting, I’m gonna disappear and present you with the recipe!

Peaches and Cream Shortbread {Gluten Free}

Peaches and Cream Shortbread {Gluten Free}

For the Shortbread:

125 gms butter

150 gms gluten free flour

60 gms caster sugar

50 gms almonds (roughly chopped)

50 gms walnuts (roughly chopped)

1 tsp cinnamon

1 tsp salt

For the Peach Sauce:

2 large peaches

3 tbsp sugar

For the yogurt frosting:

400 mls yogurt (wrapped in muslin and hung overnight)

75 gms butter

200 gms icing sugar

2-3 heaped tbsp honey

___________________________________________________________________________________________

Method:

First, make the shortbread. Cream together the butter and sugar until very light and fluffy. Fold in the flour, chopped nuts and cinnamon and salt and bring together to form a dough. Wrap in cling film and chill for about 30 minutes.

In the meantime, prepare your peach sauce. Slice your peaches and blitz them in the blender. Pass it through a sieve. Add the sugar and bring it to a boil. Once it boils, simmer for about 5 minutes and take it off the heat. Let it cool!

Get the dough out of the fridge and roll it on a floured surface. Do not roll it too thin. Cut rounds and place them on a baking tray. Preheat the oven to a 180 degrees Celsius and bake for about 15-20 minutes.

While the shortbread is baking, move on to make the frosting. Get the yogurt out of the muslin. It should now be drained of all the water and the quantity will reduce considerably. Place this in a large bowl and beat with a hand or stand mixer until fluffy. In another bowl, beat the butter and icing sugar together until well combined. Slowly add the yogurt in 3 parts, beating continuously. Add the honey and beat it for another 30 seconds. Pop it into the freezer and let your shortbread cool COMPLETELY.

Once all your components have been cooled, spread a nice dollop of peach sauce onto one round of shortbread. Pipe the frosting onto it. Place some peach slices on the sides of the frosting and cover it with the other round.

Yay!!!!!!!!!!!!

Healthy and Guilt -free Peaches and Cream Shortbread {Gluten Free} is ready to dig into!

I hope you’ll make these for dinner tonight! 🙂

Have a happy Sunday! 😀

Love,

xx