Tuesday, August 23, 2016

Product Review - Marinated Meats from Licious & Malabar Fish Canapés ‪Recipe

I recently signed up with Plattershare Associate Program (Belly Nirvana) which helps me associate and connect with various Food and Kitchen brands across the country and gives me an opportunity to try brand new and innovative food products and gadgets; this was a great opportunity specially since I enjoy experimenting on various food products, food tasting followed by product reviews on my blog.

About Plattershare: Plattershare is a food social media platform that helps readers find the most lip-smacking and mouth-watering Recipes to Reviews on their website and Facebook, Like and Follow Plattershare on Facebook for regular updates.

I've also been associated with Licious and have posted many blogs using their fresh meats. Since I tend to create recipes from scratch I normally purchase fresh cut meats and avoid purchasing marinated meats from a store, until I heard a lot of good reviews about marinated meats from licious, my close friends always keep raving about the meats and discounts. Recently i started to purchase chicken tikkas and lamb kababs from them and must admit we thoroughly enjoyed the marinated meats. 

Meats from Licious are 100% Halal and Fssai Certified. People with dietary and allergies please read the contents before purchasing marinated meats the marination contains yogurt and cheese.
Licious sent me two varieties of marinated meats, Malabar Fish Cutlet and Shahi Tangdi Kabab. Licious signature marinades are curated by a team of masterchefs. 

A how to cook instruction manual is also enclosed with your order. One can also follow Licious on social media...Facebook, Insta and Twitter.
Licious only uses handcrafted cheese and homemade yoghurt for marination. All spices are sun-dried and freshly ground anyone can cook marinades just have to thaw for 2 minutes and pan fry the marinates according to package directions. 
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Malabar Seer Fish Cutlet: 

Crunchy coconut seer fish tikkas with a blazing bite of onion, fresh ginger, crushed black pepper, and curry leaf. A touch of baby tomatoes and deseeded green chillies adds oomph to the cutlets. 

Licious Malabar Seer Fish Cutlet is the sizzling star from the dazzling Western Ghats. 
- Boiled seer fish meat with a blend of chopped onions, ginger, black pepper, curry leaves, and green chillies. 
- The cutlets cook easily without much effort. 

Cooking instructions: 
1. Use a nonstick frying pan.  
2. Place it on a fire stove on medium heat. 
3. Add a tablespoon of oil and swirl it around. 
4. Once the oil is hot, add the tikkis one by one into the pan. 
5. Allow one side to turn golden brown in colour. 
6. You can then turn the tikkis over and cook with the lid on, on a low fire. 
7. Once browned to a golden colour, remove the kebabs and place them onto a serving dish. 
8. Serve it hot. 
Ideal cooking time: 15-20 minutes

Shahi Tangdi Kebab

Premium chicken drumsticks marinated with a royal and classic spicy mix of cardamom,black pepper, Kewra water, hung curd, cream cheese, and dried spices. The velvety tones are sure to feel like a song on your tongue. 

Cooking Instructions: 
1. Use a nonstick frying pan to cook. 
2. Place it on a fire stove on medium heat. 
3. Add a tablespoon of oil to the pan and swirl it around. 
4. Once the oil is hot, add the marinated chicken one-by- one into the pan. 
5. Allow the surface to turn golden brown in colour. 
6. You can then turn the chicken over and cook with the lid on, on a low fire. 
7. Once the meat’s surface turns golden colour, remove the chicken pieces and place them on a serving dish. 
8. Add a couple of teaspoons of water to the pan, place it back on a low fire, and allow all the drippings in the pan to dissolve in the water. The drippings will thicken in the pan. 
9. Pour the drippings over the chicken. 
10. Sprinkle chilli flakes and freshly crushed black peppercorns. 
11. Serve it hot. 

Ideal cooking time: 25-35 minutes

Recipe Using Licious Fish Cutlets
Malabar fish cutlets can be transformed into yummylicious fish canapes in a jiffy. Whether your hosting a fancy cocktail party or just snacking these canapés are excellent finger food easy to prepare.
1 Tbsp Powder Sugar or Whipped Cream
2 Tbsp Hung Yogurt we can also use cream cheese
2 Tbsp Chopped Cucumber
1 Tbsp Chopped Coriander
1 Chilly Chopped
1 Packet Monaco Biscuits or any salt biscuits
Licious Malabar Fish Cutlets
Salt and pepper as per taste 
2 Tbsp Oil
Mint and coriander for garnish...

In a mixing bowl add the whipped cream and yogurt mix till well combined.
Add chopped cucumber, coriander, chilies, salt and pepper mix well cover and refrigerate until use. 
Divide malabar fish cutlet into 4 equal portions roll and form a ball flatten and reserve.
Heat a tawa on medium flame add 2 tbsp oil.
Once the oil starts to smoke gently place the cutlets and fry until the cutlets turn light golden brown in color on both sides.
Remove the cutlets from flame and reserve.
Arrange monaco biscuits on a plate place the fried cutlet on the biscuit top with the yogurt dip and serve right away...Enjoy :) 

Sunday, August 21, 2016

Guava Kulfi Recipe

Guava's contain high levels of vitamin-C, which are four times higher than the levels found in oranges (the traditional vitamin-C powerhouse), provides the immune system a huge boost in antioxidants. Antioxidants are the major lines of defense against the proliferation of free radicals in the body, which are one of the main causes of serious conditions like cancer and heart disease. Therefore, adding guava to your diet has numerous ways in which it helps you stay health and cancer-free.

What makes guava special is that protecting the fruit does not require excessive use of chemical pesticides as in the case of grapes, apple, and other so-called “exotic” fruits. It is one of the least chemically treated and sprayed fruits.

There are many varieties of kulfi that I've tasted, and always wanted to experiment preparing kulfi using guavas, Ultimately when I got my hands on fresh not frozen Guavas had to experiment with this fruit. This kulfi was minty and very tasty.
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4 Ripe Guavas (Washed and chopped into cubes)
10 Sprigs Mint leaves
1/2 Cup Sugar
400 Grams Yogurt 
100 Grams Whipped Cream (Use a whipping cream powder to create perfect whipped cream)
4 Tbsp Melon Seeds
Mint leaves for garnish

Prepare hung yogurt first. Please follow the video and create the yogurt.
In a mixer jar add the chopped fruit, sugar and mint add 1/4 cup water and create a puree. Add the hung yogurt to the puree and blend till all ingredients are well combined.
Strain the created puree using a sieve. 
Follow the package direction a create whipped cream (Whipped cream I'm using is non dairy avaiable at all supermarkets)
Gently fold the whipped cream with the fruit puree and transfer to a freezer box. Freeze over night or until the kulfi is set.
Assemble the kulfi in layers. In a tumbler add mint leaves, toasted melon seeds, and scoops of guava kulfi. Serve chilled Enjoy :) 

Thursday, August 11, 2016

Bottle gourd Halwa | Sorakai Halwa (Warm Dessert) Recipe

Bottle Gourd contains many vitamins and minerals, such as calcium, magnesium, phosphorus, Vitamin A, C and folate. 

One can find this vegetable cooked many different ways in India. It's either added to dhal or a yogurt based curry. Specially during festivals southindian families prefer consuming bottle gourd and scientifically it was proven that bottle gourd helps in weight loss. 

I like bottle gourd halwa, since its a foolproof recipe and can be prepared under 10 minutes. This dessert must be consumed warm.

300 Grams Bottle Gourd
200 Grams Khova or Milk powder
3 Pods Cardamom
2 Cloves
1/2 Cup Sugar (we can also use organic raw sugar/jaggery)
Chopped Nuts (10 Cashews, Almonds, pistachios and melon seeds)
3+2 Tbsp Ghee
Green food color a pinch or 10 Saffron Strands


  • Heat a fry pan dry roast the cardamom and cloves for a minute. Crush the dry roasted spices using a mortar and pestle prepare a coarse powder and reserve. we can use the cardamom husk/skin to flavor chai or coffee. 
  • Wash and peel the vegetable. Tender bottle gourd has a very thin skin, since its slippery and cannot be grated I remove the skin.
  • Do not use a cheese grater to grate the vegetable for this blog and video I planned to use a cheese grater and ended up with a mushy vegetable. Please use a large eye grater and grate the vegetable.
  • Heat a wok on medium flame add 3 tbsp ghee. Once the ghee is hot transfer the vegetable to the pan and fry for a minute.
  • Add the sugar and khova to the vegetable stir and place on low flame.
  • There is so much moisture in the vegetable it will cook on its own we need not add any moisture.
  • In 5 minutes the vegetable would have released enough moisture keep stirring constantly. 
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  • Once the sugar and khova has melted and the vegetable has cooked half way through place on high flame allowing the moisture to evaporate completely.
  • Once the moisture has evaporated add a pinch of food color along with the powdered spices mix well till all ingredients have combined.
  • Once all the ingredients have combined well it should start forming a ball consistency meaning all ingredients should not stick to the pan it should leave the sides of the pan at this point remove from heat and reserve.
  • Heat a fry pan again with 2 tbsp ghee on medium flame fry the nuts till it turns light golden brown in color top the halwa with fried nuts serve hot...Enjoy :)

Use a nonstick pan or wok to prepare this halwa.
Purchase tender bottle gourd which weighs not more than 300 to 450 grams for this recipe.
Always taste a tiny bit of vegetable before preparing any dish. normally the bottle gourd does not have any taste if the vegetable is bitter discard its of no use.
Its also advisable to drink coffee or tea with the dessert since it will help in digestion. 
If one cannot find khova we can use milk powder.

Wednesday, August 10, 2016

Macaroni Cheese Nuggets and Jalapeno Cheese Bites By Godrej RealGood Yummiez

Hi Friends, I recently attended Godrej Realgood yummiez product launch and cookout, Followed by Hightea organized by the Food Bloggers Association India- FBAI at Cafe Mangii.  I was thrilled to be associated with the brand, Since we are huge fans of real good products specially the chicken, breakfast meats and french fries.

I also got a chance to meet celebrity Chef Micheal Swamy, who actively took part creating few stunning tea time snacks. I keep following his work regularly on social media, and enjoy his creations, meeting him in person was a dream come true. 

Coming to the Real Good Yummiez Snacking option segment, They've launched two new vegetarian cheesy snacks Jalapeno Cheese Bites and Macaroni Cheese Nuggets. 

Both snacks come in 200 grams packs. Priced at 99/- Rupees per packet. The product contains cheese and wheat also few spices and chilies added. Afordable and quick snack to prepare if your hosting a party. 

All of us at home would indulge in such snacks only during weekends. I like to serve such easy snacks with hot ginger tea. Overall a wonderful offering on a budget.

The high tea kick started with some finger licking good crostini. Its very simple to prepare. Take few slices of rusk or baguette. Spread some onion chutney or basil chutney I have posted both the chutney recipes on my blog. Fry the cheesy Jalapeno bites place it on the crostini and serve right away with hot cuppa coffee or chai. Chef also topped the crostini with butter fried mushroom for added flavor and taste.

Second dish was cheesy macaroni sliders. Chef Micheal nailed this dish it was my favorite. All that we need is a tangy pasta sauce click the hyper link for the recipe. Spread the pasta sauce on tiny buns or toast. Fry the macaroni cheese nuggets and place it on the bun...serve right away and enjoy.  

The Third and final dish was consomme with cheesy maccaroni. This was a meal on its own very tasty, crunchy and tangy. We enjoyed interacting with the chef and Realgood team. Do try all the products from yummiez its affordable and very tasty.

Tuesday, August 9, 2016

Mediterranean Feast @Verve-Howard Johnson, Bengaluru

The Mediterranean Food and Wine Pairing at Howard Johnson, made for a nice little treat this weekend. I was invited by the restaurant for the bloggers table. The Mediterranean Food festival starts, August-19th, 2016. 

The Tasting session was held at Verve, with a 16 seater capacity the cafe lounge is the perfect perch for those who swear by caffeine. Verve is the ideal venue to host private parties for more information visit: http://hojobangalore.com

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Executive Chef Dev Bose joined us at the bloggers table and said, I've specially crafted a modern Mediterranean menu for this Festival, from countries like France, Spain, Italy, Greece, and Portugal along the north; Turkey, Syria, Lebanon, and Israel on the east; and the African countries of Egypt, Libya, Algeria, Morocco, and Tunisia on the south. When we think Mediterranean its always hummus or pita bread. 

My thought process was different I wanted to pick one or two ingredients from all the countries and incorporate in my dishes. It was a challenging task to procure many ingredients for this festival. Overall I wanted guests to experience the food which feels special, and is reasonably priced.

We started our tasting session with a welcome drink a sangria shot.

The food was paired with Fratelli Chenin blanc 2013 Wine. A pale gold wine which compliments many Mediterranean and Asian dishes. 

 Fratelli Chenin blanc 2013 Wine

Mediterranean Fig and Mozzarella Salad

The fruity salad was hearty and a great start to begin the meal. The salad was dressed with fig reduction and topped pine nuts.

Dehydrated Tomato Salad with Crispy Black Forest Ham.

Our second salad arrived which was Roasted Artichokes, sun dried tomatoes and crispy ham, tossed in a balsamic vinaigrette was an excellent meaty salad paired well with the wine.

Freshly Baked Bread Rolls and Soup Sticks.

Roasted Bell Pepper and Tomato Soup

After tasting scrumptious salads it was time for some soup. Roasted bell peppers and tomato basil soup. The soup was wholesome and soothing.

Roasted Aubergine with Tzatziki  Sauce

We progressed to main course. Grilled Aubergine with Tzatziki Sauce is a delicious and creamy dish of eggplant served with light yogurt based sauce. This Greek dish has always been my favorite it was prepared and presented perfectly.

Stuffed Chicken Roulade

Chicken roulade looked best served with a chunky tomato bell pepper sauce and sauteed vegetables. The spinach and goat cheese stuffed chicken was very tasty and tender.

Cous Cous Polenta

Cous Cous cooked with herbs and tossed with saute seafood was tangy visually appealing and most importantly a very healthy dish. All the dishes paired lovely with white wine. we enjoyed our meal and progressed to desserts.

Greek Yogurt Cheese Cake with Ouzo Poached Figs

This was the first time I've tasted a greek yogurt cheese cake and throughly enjoyed every bite.

Guava Sorbet 

Overall I was pleased with the food tasting event. After all, what’s not to love about spending your afternoon eating delicious food, exploring new-to-you wines, and making new friends? With decent portions and an interesting wine, the Mediterranean Food and Wine Pairing made for a nice little treat. I must thank the Restaurant and PR Company for a lovely indulgence. 

Pic Courtesy: Sudarshan Sampath

Verve Coffee Lounge - Howard Johnson Bengaluru Menu, Reviews, Photos, Location and Info - Zomato