Restaurant Reviews
- Plateau French Restaurant Review
June 9, 2012 - Wahaca Mexican Restaurant Review
May 23, 2012 - Boisdale Canary Wharf Restaurant Review
May 17, 2012 - Amerigo Vespucci Italian Restaurant Review
May 15, 2012 - Jewel Piccadilly Celebrity Hotspot Review
May 10, 2012
Epic Lamb Chops of Epicene Recipe
Preparation Pierce the chops with a sharp knife to ensure all the marinade covers the lamb evenly and thoroughly. To make the marinade, take a table spoon of olive oil …
Preparation
1) Wash carrots, cabbage and cauliflower and dry them with a cloth
2) Then in a bowl grate or cut the vegetables including bulbs of spring onion very fine, add 2tbsp plain flower and cornflour with ginger/garlic paste and 1/2tbsp pepper powder, mix thoroughly and make them into small balls (if there is moist in the grated vegetables add more corn flour)
3) Cut Ginger, garlic, green chillies, coriander and greens of spring onions finely
Cooking Process
1) In a pan heat oil and fry the pre made vegetable balls in batches not over crowding the pan
2) In an another pan heat 3 tbsp of oil and saute ginger, garlic, and green chillies
3) Mix remaining plain and corn flour with 1 small cup of water and add to the pan,add dark and light soya sauce with chilli, tomato ketchup, vegetable stock (optional) salt, pepper powder and bring it to boil till the gravy is thick
4) At this stage add fried vegetable balls and cook for 3-4 minutes gently turning them
5) Garnish with spring onions and coriander leaves
Preparation
1) Soak urad dhal, channa dhal, mung dhal and rice for 3-4 hours
2) Wash dhal throughly 2-3 times and drain
3) Grind the soaked dhals adding very little water to make it into a thick dough ( consistency should be thin enough to be able to roll balls)
4) Cut onions, chillies, ginger, coriander and mint leaves finely and add to the dough with cumin seeds and salt, mix thoroughly
Cooking Process
1) In a deep pan heat oil at the highest flame till its smoking hot
2) Take a handful dough and make into a round ball and place it on a foil and flat it
3) Slowly drop this donuts into the oil, you can make in batches of 6
4) Continue the proces with the rest of the dough balls
5) Serve with Indian chutneys like Tomato chutney
Preparation
1) Boil Eggs for 10-15 minutes and take the shell off and make a small cut in the middle
2) Wash and cut onions, tomatoes and chillies very fine
3) Wash and cut coriander leaves finely
Cooking Process
1) In a deep pan heat oil and fry onions and chillies for 2 minutes
2) Add boiled eggs with 1/4Tbl spoons Ginger Garlic paste, 1 Tbl spoon red chilli powder, a pinch of Turmeric powder and salt and fry for 5 minutes without adding water
3) Add 1/4 Can coconut Milk and cook for 5 minutes adding 1 /2 cup of water
4) Add tomatoes and garam masala cook for 5 minutes
5) Sprinkle chopped coriander
6) Serve hot with plain rice
Preparation
1) Clean the fish and cut into round sized pieces as shown
2) Rub ginger/garlic paste, chilli powder, turmeric, garam masala and salt to the fish pieces and marinate for 10-15 minutes
3) Slit the chilles into halves
Cooking Process
1) Take a shallow pan and heat the oil
2)Fry the fish pieces in batches of two for 5-7 minutes on both sides till golden brown
3) Repeat the process for remaining pieces
4) At the end, fry the slit chillies and curry leaves garnish over the fish piece
Tastes really good!! can be eaten as a snack or goes well with rice and sambar, fish fry as a side dish
Preparation
1) Wash and cut tomatoes, onions, garlic and basil leaves roughly
2) Clean and wash king prawns
Cooking Process
1) In a heavy, large bottom sauce pan take water 3/4th of the pan and boil the water adding 2 TBSP oil and salt
2) when the water is boiling place the spaghetti and cook for 12-15 minutres or according to the instructions on the packet
3) In the mean while in a pan heat the other 2 TBSP oil fry prawns for 5-7 minutes and keep it aside
4) Add cut tomatoes, onions, garlic and basil leaves and cook gor 5 -8 minutes adding salt and black pepper powder
5) Then drain the spaghetti and run cold water for once and transfer into large bowl
6) Pour the prepared tomato sauce with prawns over the spaghetti
7) Finally sprinkle parmesan cheese and serve hot
Preparation
1) Clean, devien and wash tiger Prawns and dry them with a tissue paper
2) Wash and cut curry leaves, green and red chillies very fine
3) Marinate Prawns with Ginger/garlic paste, red chilli powder, gram flour, garam masala, beaten egg yolk,cut chillies, curry leaves, sodium bi carbonate and salt for half an hour
Cooking Process
1) In a deep bottom pan heat oil till its piping hot
2) Deep fry marinated prawns in batches with out over crowding for 5-6 minutes
3) Repeat the process for remaining prawns
Preparation
1) chope shallots and carrot into a very small pieces
2) Beat the eggs
Cooking process
1) In a wok heat oil, add chopped shallots, carrots and green peas and saute them for 2 minutes
2) Add beaten eggs and cooked rice, saute for 4-5 minutes
3) Then add dark and light soya sauce with salt and pepper powder, saute constantly for 7-8 minutes
4) garnish with spring onions and serve hot
Preparation
1) Wash and Boil all vegetables, de skin potatoes and mash all the vegetables roughly and keep the mixture aside
2) Cut 4 Onions finely, cut lime into 4 pieces and coriander finely
3) Grind cinnamon, cloves, bay leaves, star anice, nutmeg into a fine powder
Cooking Process
1) In a shallow pan heat oil and fry half of the cut onions for 2 minutes and then add roughly mashed vegetables with 1 cup of water, chilli powder, turmeric, ginger/garlic paste, garam masala, dry mango powder, grinded masala powder and salt , cook for 10 minutes stirring continuously.
2) Sprinkle coriander leaves
3) In a non stick pan heat 1 TBSP butter/ghee and place white side of the bun on the butter and leave till it turns golden brown
4) Continue the process with the remaining buns
5) Serve with Bhaji, chopped onions and cut lime.
Preparation
1) Thaw spring roll wraps for 2 hours if frozen (available in super markets)
2) Wash and cut onions, carrots, green chillies quite finely
3) Clean and cut chicken and prawns into small pea sized pieces
Cooking Process
For Stuffing
1) In a small pan heat 2 tbsp oil,add cumin seeds after 10 sec add chopped onions,chillies, carrots, green peas, chopped chicken and prawns with ginger/garlic paste, turmeric, chilli powder, dry mango powder, garam masala and salt and cook for 10-15 minutes with out adding water
2) Lay spring roll wrap and brush egg yolk to all the sides as shown below
3) Spoon 2 table spoons of filling in one corner and start rolling, half way fold the sides and start rolling till end, brush the ends with egg yolk
4) Repeat the process and wrap the rest of the rolls and keep aside
5) In a wok heat oil till its smoking hot and drop 4 spring rolls at a time and fry till they are golden brown on both sides
6) Serve hot (Sahitha’s Favourite snack)
Preparation
1) Soak urad dhal, rice,channa dhal, and fenugreek seeds for 3-4 hours and wash them thoroughly
2) Grind the dhal into batter adding a little water (not too much since the batter should not be runny)
3) Add salt to the batter and mix well and leave it over night before cooking
4) Wash and cut chicken fillets into small thin pieces
5) Wash and cut onions , tomatoes, green chillies and coriander finely
Cooking Process
For Chicken Masala
1) In a pan heat oil and add onions, chillies, cut chicken pieces, turmeric powder, ginger/garlic paste, garam masala and salt and cook for 15 -20 minutes adding very little water, the masala should be a bit dry
2) Finally Sprinkle coriander leaves and keep it aside
For the Chutney
1) Cook the chillies and tomato for 2-3 minutes with Oil
2) In a grinder, add the cooked chillies and tomato mix along with coriander leaves, garlic and salt into a patste with out adding water and transfer into a bowl
3) In a small pan, heat oil and add red chillies, mustard, urad and curry leaves and fry for 3 -4 minutes and add this as garnishing to the chutney
Making Chicken Masala Dosas
1) Heat a flat non stick pan and rub with oil and then wipe the oil using a cloth
2) Take a round spatula full of dosa batter and place it in the middle of the pan and spread it along the pan and sprinkle oil around it and at this stage take 3 TBSP of chicken masala and place it in the middle of the dosa cook it for 2 minutes and transfer into a serving plate
3) Repeat the process with the remaning dosas
4) The yummy chicken masala dosas are ready
5)) Serve with Tomato chutney or coconut chutney or sambar ( this is one of Sahitha’s favourite snack on weekends, if I ask her she wants idly or dosa the answer is always Dosa!)
Making The Chicken Masala
Making The Chutney
Putting It All Together
Restaurant Reviews
- Plateau French Restaurant ReviewJune 9, 2012
- Wahaca Mexican Restaurant ReviewMay 23, 2012
- Boisdale Canary Wharf Restaurant ReviewMay 17, 2012
- Amerigo Vespucci Italian Restaurant ReviewMay 15, 2012
- Jewel Piccadilly Celebrity Hotspot ReviewMay 10, 2012
Travel
- Eating Out In Engelberg, Switzerland
May 26, 2012