Unboxing Maggi Gift Box for Diwali 2017


We were a select team of foodbloggers invited to visit the Nestle R&D Center at Delhi. Please visit my culinary adventure blog series to Nestle Part 1 and 2. At the end of our visit all of us received this maggi gift box which is going to launch for Diwali.

Diwali is celebrated with all grandure throughout India. The festivities begins with decorating the house in a very colourful way, preparing varitey of goodies and sharing all the goodies with cousins, friends and neighbours. In return for all goodies, friends and family exchange gifts this is when the confusion for gifting starts and many of us want to splurge on gifts which will be cherished and appriciated. 



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Every year Nestle puts togeather gifting options at an affordable price point which can be gifted for all ages. This maggi gift is a very neat idea. We can ourselfs assemble all maggi products and create a personalized gift basket or box if this box is not available on online stores or local grocers.
90% of all maggi noodles are whole wheat or Oats. There are only few flavors with rifined flour used in noodles. The balance between Protein, Carbohydrate and Fat in MAGGI noodles is very similar to the recommendations made by Indian Council of Medical Research. This includes even the newly launched MAGGI comes with Oat noodles which  provides energy in recommended ratio –Energy from carbohydrates (56%), protein (10%) and fats (33%). According to ICMR recommendation on Dietary Guidelines for Indians, the total fat in the diet should provide between 20-30% of total calories. 

The total fat intake in the diets can go up to 50g per person per day based on the level of physical activity and physiological status.The fat content per serve (per pack) in the various MAGGI noodles is 11-13g and is well within the recommended proportions. It is about 1/5th of the total fat requirement for a person’s daily diet. Even if we compare the fat content in some commonly consumed food items – one bowl of MAGGI Noodles had lesser fat than common food items like a vegetable cheese sandwich, veg biryani, a dosa, or an aloo parantha.


We got to see MAGGI Noodles cake go through 6 step cooking process before they are packed. At first they are steamed - very similar to the process of making Idli. Then they are baked. The 3rd step involves quick air frying of about a minute and a half which reduces the moisture in the noodle & cooks the noodles cakes enough for them to remain stable for several months before they reach consumers.

This also ensures that you can cook your MAGGI noodles in boiling water in just 2 minutes. Finally after drying & cooling the noodles are packed. A special poly cover ensures the noodles remains fresh for several months.  

After visiting the research and development plant. I realized the efforts and strict quality measures ensured to produce a healthy snack for todays consumer. 

This maggi gift box has a thankyou note card in every box.
Contents: 6X70 grams 2 Minute Masala Noodles
2X65 grams Penne Pasta 
1X90 gram Pack Tomato Chilli Sauce
2X73 grams Amritsari Achaari Masala Noodles
1X71 grams Hotheads BBQ Pepper Noodles
Total 12 Units is priced at 200/-. 

Culinary Adventure Part-2 Preparing Pizzas and Maggi Lasagne at Nestle R&D Kitchen, Delhi

Culinary Adventure Part-1 to Nestle R&D is all about Travel and a glimpse of Delhi do visit my blog and soical media links for more details.  A small recap we were a select team of only foodbloggers invited to visit the Nestle R&D center and Delhi.

We were welcomed by the research and marketing team at Nestle. A small intro was given at the conference room on rules and regulations. In some sensitive research areas we were not allowed to take photos but everyone were really patient and happy to answer all our questions.


A frothy masala chai and almond cookies were served as refreshments during our intro session. All of us enjoyed those almond cookies and masala chai.

A quick tour around the research center and lab was truly an eye opener many of our questions were answered. Majority of us wanted to know more about maggi. When we talk about maggi there is a lot of myth and misconception of maggi labeled as being not a very healthy food option but there is no single food item  which is healthy or unhealthy. 

What I would like to add is a well balanced diet with moderation and an active lifestyle is the only way to ensure good health. A balanced diet should provide approximate 50-60% of total calories in a day from carbohydrates, about 10-15% from proteins and 20-30% from fat.
The team at the nestle research center was very busy collecting samples and taste testing the new oats and atta noodles. I am very happy to say the most loved and cherished MAGGI Noodles has been researched over and over again to ensure a healthy noodle snack is created by the end of the day. 

One may ask its packed with carbs? Protien is not good for an elderly person? The balance between Protein, Carbohydrate and Fat in MAGGI noodles is very similar to the recommendations made by Indian Council of Medical Research which includes newly launched MAGGI with Oats and whole-wheat noodles which  provides energy in recommended ratio –Energy from carbohydrates (56%), protein (10%) and fats (33%). According to ICMR recommendation on Dietary Guidelines for Indians, the total fat in the diet should provide between 20-30% of total calories. 


The total fat intake in the diets can go up to 50g per person per day based on the level of physical activity and physiological status.The fat content per serve (per pack) in the various MAGGI noodles is 11-13g and is well within the recommended proportions. It is about 1/5th of the total fat requirement for a person’s daily diet. Even if we compare the fat content in some commonly consumed food items – one bowl of MAGGI Noodles had lesser fat than common food items like a vegetable cheese sandwich, veg biryani, a dosa, or an aloo parantha.


We got to see MAGGI Noodles cake go through 6 step cooking process before they are packed. At first they are steamed - very similar to the process of making Idli. Then they are baked. The 3rd step involves quick air frying of about a minute and a half which reduces the moisture in the noodle & cooks the noodles cakes enough for them to remain stable for several months before they reach consumers.

This also ensures that you can cook your MAGGI noodles in boiling water in just 2 minutes. Finally after drying & cooling the noodles are packed. A special poly cover ensures the noodles remains fresh for several months.  

After all the gyaan at the lab we got to the heart of nestle research center (Kitchen). At the state of the art kitchen is where chefs constantly check for the quality of spices and scale it up for a new and upcoming flavor. 

Chefs at the maggi research center asked us to share some of our fond memories as a kid with maggi. My fond memory or a tradition started when I was in third standard, my granny used to treat me to maggi noodles every weekend.

Coming from a very conservative strict tamilian family instant food was a new concept for us. My granny used to purchase these noodle packs from her military canteen, slurping up a bowl full of soup and noodles was the best moment of my life...I follow this tradition till date and every saturday is masala maggi time.


Master Chef Zaheerkhan and his team treated us to delicious pizzas and maggi lasagne. Whats not to love about maggi? It’s delicious, it's flavorful, healthy. Maggi is one dish you're bound to find across the length and breadth of the country.
I love lasagna loaded with spinach, sweetcorn, and meat. when it comes to maggi and cheese, I'm willing to try anything once, cheese is practically the epitome of my existence, and I’m never going to say "no".
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If you’re a die-hard maggi and cheese fan and can swear by it (like me!), then you’re in luck. With parmasan cheese as an additional ingredient, this lasagna tasted even more epic than it already does. chef zaheer suggested to use BBQ Maggi and PeriPeri Maggi Noodles for this recipe the smoky flavors transforms this simple lasagna into something even better.


Next up was Pizzas. A simple naan base smeared with pizza sauce, layered with chicken ham, smoked cheese and chicken topped with veggies of choice was pretty perfect. 
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Our visit at Nestle R&D was slowly coming to an end. It was scrumptious maggi and pizza party. All of us were in a hurry to head to the airport after the lunch since our flight was scheduled at 6.pm considering the traffic we had to say bye to the marketing team and chefs who were so courteous. 
I am concluding culinary adventure part-2 cookout and tasting session at Nestle R&D was a huge accomplishment. I throughly enjoyed every minute of time spent interacting with everyone. Part-1 is all about travel and fun moments captured during my travel.

A post shared by Vidya Lakshmi (@vidyascooking) on


Flying back from Delhi I captured this small clip of the city at 7p.m., against the night’s dark background, the lit city blossoms into a new life portraying a unique scene full of splendour. 

Culinary Adventure Part-1 with Maggi Noodles at Nestle R&D Center, Delhi


I was one among selected foodbloggers team to visit the nestle R&D center at Delhi where we got a sneak peak into maggi and nestle products. My day started at 2.30 am getting ready and heading out for a flight at 6.30 am.

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I chose to eat a simple breakfast before flying ended up ordering some pongal, vada and coffee from Tiffinexpress at the kempegowda international airport. Follow me on Insta for regular updates...
Flight was on time dispite rains. We reached Delhi in three hours and headed to Pullman Cafe located at the aerocity Delhi. All bloggers from other states were also assembled at the cafe. 
Hearty breakfast was served before heading to Nestle R&D Center. Surprisingly I was slightly hungry and wanted something which could fill me up until lunch, I chose Omelette, Bread toast, Crispy Ham, Sausages and Coffee...

After a fulfilling breakfast we boarded our cabs and headed to the R&D Center. At the research center we got to meet entire team from nestle who work day and night researching and developing products for todays demanding consumers.


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I'm concluding Part-1 Culinary Adventure at Nestle R&D Center, Delhi. In Part-2 I will be posting different products we tasted, more about maggi and cookout at the nestle kitchen.

Special Tasting Menu @Maia-Bellandur, Bangalore


You might have seen me eating delicious continental dishes from fancy restaurants every other day, but at the end of the day, there is nothing that beats mom ke haath ka khaana. I was recently hosted for a special tasting menu at newly launched Maia restaurant located at Bellandur, Bengaluru. 

Maia is a movement for the mothers, by the mother. The brainchild of Sejal Shah and her nephew Ishan Shah, Maia promises to give every women an opportunity to showcase their talent and creations via their recipes. It has a restaurant, bakery, banquet and a mothers cook studio. 

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Invitation 
About MAIA:
The 5000+ sq ft restaurant has over 130 covers across three levels, which are spread over an alfresco dining area by a water body and open-to-air decks on the levels above.

Besides the Café and Patisserie, Maia houses a Mother’s Cook Studio, a Recipe Repository, a Banquet space to accommodate between 60 to 80 people, A Shop-in-Shop retail space, a Baby Feeding & Care station and a Cheese making den amongst others.

Mother's Cook Studio- This is the place cooking workshops by mothers could be conducted

Recipe Repository- They’re going to collect the recipes shared by mothers from across the country . Guests could take down the recipes for them to try at home, but mobiles are not allowed , they need to note down the recipes.  

Retail Space- This will store the home made spices, pickles, jams etc by the mothers which the guests could purchase

Cheese Making Den- Cheese would be made in house. Occasionally cheese making sessions would be conducted by Sejal.

Email id for sending the recipes is: info@maia.mom

Heres what I got to taste...
Mixed Vegetable Subz Kabab

Mixed vegetable kabab infused with sandalwood and edible camphor  served with mint and coriander chutney.
Faralli Patties 
Batela ni chatini
A classic Gujrati style stuffed potato fritters served with a sweet potato chutney.
Fattoush Salad
Classic bell pepper, cherry tomato salad and pomegranete topped with feta cheese...

Roasted Pumpkin Soup

Akki Roti
Kannadiga home style rice flour rotis served with onion and coconut chutney.
Koki Roti
Onion infused fluffy whole wheat bread...

Sindhi Kadhi
Subz Dum Biryani
Gajar Halwa, Kheer...

Overall enjoyed the pure veg food, wonderful concept even though its a commercial space the entire vibe has a homely feel. Pirce for Two: 800 - 1000/-

Maia-Plot # 253, Green Glen layout, Bellandur, Bangalore: 560 102
Opp Siri Pristine Building,  Near Little Elly School

WEB: www.maia.moms
FB: www.facebook.com/maiabangalore
Insta: @maiabangalore
Tweet: @maiabangalore


Street Food Style: Gobi Fried Rice Recipe (Cauliflower Fried Rice Recipe)


Street food hawkers in Bangalore are known for their fried rice and noodles variety. If you plan to experiment some street food in Bangalore, must try is gobi fried rice, its very cheap and wholesome meal. 
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Ingredients for Gobi:
250 Grams Cauliflower
1/4 Cup Corn Flour
1/4 Cup Maida (All Purpose Flour)
1/4 Tsp Orange Food Color
1 1/2 Tbsp Ginger and Garlic Paste
1 Tbsp Garam Masala
1 Tbsp Chilly Powder
Salt as per taste
Oil for frying


Ingredients for Rice:
2 1/2 Cups Cooked Basmati Rice or Short Grain Rice
2 Carrots (Finely Chopped)
1/4 Cup Green Beans (Finely Chopped)
1/2 Cup Cabbage (Finely Chopped)
1/4 Cup Frozen Peas
1/4 Cup Capsicum/Bell Peppers (Finely Chopped)
1 Large Onion (Finely Chopped)
4 Green Chillies (Finely Chopped)
1/2 Tbsp Garam Masala
1/4 Tbsp Chilly Powder or Paprika 
1 Tbsp Tomato Soup Powder or Tomato Ketchup
1 Tbsp Soya Sauce
1 Tbsp Chilly Sauce
1 Tbsp Chinese Tasting Salt (MSG)
1 1/2 Tbsp Ginger and Garlic Paste
1 Star Anise
2 Inch Cinnamon
4 Cloves
Salt as per taste
1/2 Lime Juice, 3 Sprigs Spring Onions(Finely Chopped) for garnish
Salt as per taste
2 Tbsp Sesame Oil  
2 Tbsp Sunflower Oil
Salt and Pepper powder as per taste...


Prep Up:
Cleaning cauliflower is important Follow my blogpost on how to clean cauliflower Please Click Herethe step by step process on blog with video how to clean cauliflower is a helpful post which will ensure to eliminate pesticides or any insects from the cauliflower...



Method:
Wash cauliflower florets as per directios allow to drain in a colander and reserve. Once the moisture from cauliflower has drained add the corn flour and maida along with ginger and garlic paste, chilly powder, food color and salt as per taste mix well do not add water reserve.

Heat a wok on medium flame with sesame oil and sunflower oil
Add finely chopped onion, chillies, capsicum, frozen peas, carrots, cabbage and beans, along with the veggies add spices, cinnamon, cloves and star anise and 1 1/2 Tbsp ginger and garlic paste fry until all ingredients are well combined cover and cook on low flame.


Once the veggies have cooked on low flame add chilly powder, garam masala, soup powder, chinese salt, soya sauce and chilly sauce stir and fry for a minute remove from flame and reserve.

Heat oil in a wok for frying on medium flame. Sprinkle water little at a time on the cauliflower mix well till batter coats the vegetable.

Gently drop the florets one at a time in hot oil and fry on medium flame. Fry the cauliflower for 2 minutes on each side on medium flame or until the batter turns crisp.


Drain the cauliflower from oil and reserve on a paper towel. I fried the cauliflower in two batches.

Place the veggies back on flame add the cauliflower and toss well add salt and pepper as per taste. Add the cooked rice to the veggies toss to coat well.

Allow the rice to cook on low flame for a minute. Garnish with lime juice, spring onions and coriander mix well check for salt add if needed serve hot right away...Enjoy!



Kebab Festival (22 Exotic Varieties of Kebabs) @Paradise Food Court

Indulge in 22 Exotic varieties of kebabs across all Paradise outlets. The 64-year-old brand synonymous with Hyderabadi Dum Biryani hosted bloggers for their on going third edition Kebab festival. 
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We got to taste 12 classic and fusion varieties of kebabs from the festival. Every kebab listed for the festival has a signature ingredient that makes it special says-Corporate Chef  Saurabh Saxena. Chef also adds that monsoons are the best season to savor these kababs, we are thrilled to showcase 22 varieties of kababs from across length and breadth of country.
Kebabs originated in 12th century Turkey, the grilled meats were a delicacy among turks and arabs who travelled for trade on the silk route regularly. Soon these mildly spiced and grilled kebabs gained popularity in other parts of asia and mughlai cuisine.
Pics Courtesy: From Paradise Blog
About Paradise:
Back in 1953, a small Canteen and Cafe functioned out of a cinema theater called Paradise in Secunderabad. The Café continued its services even when the theatre shut down. Between 1978 and 1996, under the leadership of Mr A Hemati, the restaurant underwent an exhaustive re-structuring, renovation and modernization program that was aimed at adapting to the changing social trends and evolving food habits of the people. The Paradise brand became synonymous with Hyderabad and Biryani and it was only in 2004 that the Management decided to expand to other cities and other localities in Hyderabad.
Welcome Drink Dum Ki Chai

Paneer Lolly a deep-fried sesame crusted paneer (cottage cheese) crispy and crusty outer skin, soft and creamy center perfect when served with a mint chutney.


Zaffrani Murgh Seekh, this chicken mince seekh kebab is so soft, packed with saffron flavor.


Murgh Sarfiya Kalimiri: Chicken thighs marinated in cardamom and peppercorns grilled in a coal tandoor for added flavor and taste...

Moti Fish Tikka: Strong flavors of ginger and cream marinated fish gently grilled on coals.

Mutton Seekh Kabab:  Mince meat marinated in garam masala skewered and gilled to perfection...

Bharwan aloo mutter tikki potato and green peas patties can be paired with biryani.


Mutton Shooleh tender bonelesss morsels of lamb marinated in yoghurt, grilled on coals and smoked with cloves for added flavor.

Khada Masala Kukkad tender morsels of chicken marinated in lime and whole spices for several hours before grilling. The end product was juicy, spicy and packed with flavors.


Jalandari Murgh Kabab was like tandoori chicken instead of whole chicken it was succulent boneless pieces of meat.


Barkas Rubina a cashewnut marinated prawn kabab, there is a distinct flavor of butter in this grilled prawns. These prawns literally melts in your mouth.


 Tulsi Machi (a basil marinated fish kabab)


 Dhuandhar Pankhudi: barbeque chicken wings Indian version.

Makhmali seekh kebab: Cottage cheese marinated with mild spices and pan grill. Soft and creamy vegetarian kabab.


Mutton Biryani...

Desserts

For those who like to sample different varieties of kababs all at once, Paradise has custom kabab platters on demand choose from chicken, mutton, fish and vegetarian kababs as per your choice. So, go grab your kebabs before the 45-days kebab festival comes to an end.

My three picks from the entire kabab tasting was Dhuandhar Pankhudi, Barkas Rubina and Khada Masala Kukkad. I had to pick these 3 kababs, for its unique flavors and taste. Both the chicken and prawns were very tender and juicy literally melted in my mouth.

Where: Paradise (All outlets)
What: Kebab festival
Price: Rs 225/- onwards

The Kababs can also be availed from delivery partners-Swiggy, Food Panda and Zomato...🙏
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Southindian Mango Pachadi

I love to pair this mango pachadi with many dishes its sweet, sour and spicy, a perfect condiment for southindian meals, biryani or chap...