Methi Matar Malai Recipe

So, there are these random days when I crave vegetarian food. Like intensely crave veg food. It gets on my mind and I  can’t think of anything else, until I have eaten. Now, those days are really rare. Like once in a year kind of rare! :D However, when that does happen, you get me spending some time in the kitchen, cooking vegetarian food, and taking a lot of pictures until I have the right shot! So, this past week, a lot of methi matar malai happened. My first attempt at cooking this! :)

Methi Matar Malai

Methi Matar Malai

Drooling? Well, that’s good. Read on.

So, now for ingredients. It is a simple recipe with easy to find ingredients in the desi store cupboard. Not convinced? Well, read on. And trust me. :)

Serves: 4

  • 2 cups of chopped Methi Leaves (Fenugreek leaves)
  • 1 cup peeled and boiled peas (matar)
  • 1 cup fresh cream (I used Amul)
  • 2 tbsp oil
  • 1/2 cup water
  • Salt (To taste)
  • Sugar (optional)

And to make the base we need the following:

  • 1 medium sized onion
  • 1-2 green chillies
  • 3-4 cloves of garlic
  • 1 inch ginger, chopped
  • 1/2 cup cashews
  • 1 tbsp jeera (cumin seeds)
Methi Malai Matar Paste

Methi Malai Matar Paste

 

And that’s about it. Told you, it is mega easy to source the ingredients. :)

Now for the whole abracadabra process! :D

  • Put all the ingredients for the paste in a mixer and grind until it forms a nice even paste. Add a little water, if needed
  • In a pan, heat the oil and add the paste and stir for 8-9 minutes, until it gives off a nice happy fragrance (your mouth will start watering, and that is the easiest sign! :D ) Keep stirring continuously, else it will burn. Also, if needed you can add a little water to the mix
  • Once, the paste is done, mix the methi leaves and add the water to the paste and stir well. The paste will coat the leaves and cook through for the next 10-12 minutes. If it gets too dry, add a little more water to the mix and simmer
  • Add the peas and the cream and simmer for 5-6 minutes on a low flame (Makes sure the flame is low, else the cream will split)
  • Add the sugar and the salt and mix well.

Tadaaaaaaa! Done!

Methi Malai Matar

Methi Malai Matar

Serve with steamed rice, or hot parathas. I love the name – Methi malai matar. It is kind of a tongue twister if you actually think about it! :D

Cooking Level: Not afraid of fire. And a little hard work. And washing some dishes. =D

Now, when do you make this:

  • When you are obviously craving veg food (Like, duh!!)
  • When you want to put some effort and make a slightly fancy, but vegetarian dish :)
  • When you want to pamper your mom and dad
  • When you want to eat the whole damned thing on a Saturday (Or a Tuesday or Thursday or whichever day is a veg day)
  • When you want some happy, comfort food :)

Chef’s Tip:

  • Make sure you give the methi sufficient time to cook, else it leave a bitter aftertaste in your mouth, even with all the cream!
  • Also, if you don’t have or like or are allergic to cashew nuts, you can chuck them out. Just that, then you need to add some sugar to balance the dish.
  • You can also chuck the cashew nuts if you are on a diet, though all the cream just kind of takes the healthiness out of it! Instead, eat this guilt free on your cheat day! :D

Well, it is almost a year that the blog has been up! And we have something special coming your way. And we just wanted to say a big thank you for all the love and support that you guys have thrown our way. It is humbling and it keeps us going. :)

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Posted in Lunch, Recipes

New Year and New Beginnings

Hey you lovely people! Wish you a very happy new year from all of us at the Part Time Cook!

We have been away for a while, but we have been experimenting with food none-the-less and this year has seen a whole lot of food already! Last Sunday was a total feast day. Want to know what all I made? Well, here you go. On the menu were:

  • Bhindi Masala
  • Fried Bhangda
  • Steamed and fried Cauliflower
  • Tangy Chicken Afgani
  • Spicy Mutton Curry
  • Jeera Rice
  • Gajar ka Halwa

Phew! Nothing spelled gluttony in a long time, as this one afternoon fiesta did! And it was amazing alright! We just couldn’t stop eating. Haha! :D

Pros:

  • That was a lot of cooking which was done in under 4 hours. :)
  • Waaay too much food (Burp!)
  • My first attempt at mutton. And it was lip smackingly delicious! (Certified by all the licking of fingers and second helpings :D )
  • I realised I am good at multi-tasking ;)

Cons:

I didn’t take photos. (Too much hungr happened! :( )

However, the first Sunday of the year was brilliant in terms of cooking food. :) Trying to cook at least once a week this year. It allows me to make up some really interesting recipes! I made a very very yummy Spanish omelette for breakfast today. Well, here is a sneak peek! :D

Spanish Omelette

Spanish Omelette

Are you sold? Do you want the recipe already?! Well, be a good person and wait for the next post, which will be up soon! The post will have the recipe! :D

Also, have you liked us on Facebook?! HAW! IF you haven’t, please like us! We have been good for an entire year! Almost! =D

Link: https://www.facebook.com/PartTimeCook

We are soon going to be starting with our Seven Sins series. Keep an eye out for that! :)

Cya soon! And have a great Monday. Cheers!

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Roasted Chicken and Vegetables with Rice

Well, December is already here! The year passed by a lot faster than I anticipated. I however, did get some things right, including starting this food blog and returning to blogging again! :)

I tried this roasted chicken recipe recently when I was too bored to cook, but wanted something that was elaborate to look at (making it look like a lot of effort went into the kitchen, when it didn’t!) Yes, I’m always doing such thing, being an Engineer by profession and a lazyass by heart! :D :P

Roasted Chicken and Vegetables

Roasted Chicken and Vegetables

So, well here goes. This recipe makes enough for 4 people. Or two mega hungry ones! :)

Vegetables -

Potatoes – 2 Medium sized ones, cut into 8 pieces

Baby Corn – 10 Whole ones slit lengthwise

Mushroom – 8 Medium ones, quartered

Onions – 1 large, sliced

Chicken Pieces cut small to medium – 650 grams

For the Marinade

Oregano – 1 Teaspoon

Basil – 1/2 Teaspoon

Lemon Juice – 1 Teaspoon

Garlic Paste – One Tablespoon

Chilly Flakes – One Teaspoon (Reduce if you want less heat)

Salt – To taste

Pepper – To taste

Now, how to go about making this:

Take the chicken and all the ingredients of the marinade and mix well. Once the spices and the chicken are mixed, transfer everything into a fridge friendly bowl and wrap with clingfilm and let it chill overnight. If you cannot wait that long, (something totally understandable! :D) chill the chicken for atleast 4 hours, but the longer you can, the better!

Once the chicken has done it’s due in the fridge, line an aluminium pan with potatoes, onions, mushrooms and baby corn, sprinkle some salt and pepper over your veggies and then line the chicken on the top of the veggies. Why? Because, the chicken juices will add another entire dimension of flavor to your vegetables. Total win-win, ain’t it? :)

Pre-heat your oven to 175 degrees. Once you have lined your tray, cover it with aluminium foil and let it roast in the oven for 35-40 minutes, until the chicken is tender and the vegetables are cooked through.

Roasted Chicken with Vegetables and Steamed Rice

Roasted Chicken with Vegetables and Steamed Rice

Serve this up with steamed rice and salad! A simple, tasty and oil free meal. Tadaa!

Now, when do you want to make this?

  • When you are craving chicken and rice
  • When you want to have a balanced meal
  • When you want to have a superbly flavored meal, without the mega hassles going behind it
  • When you want to cook a simple dish for your whole family (or just 1 hungry friend! :D )
  • For a lazy lunch brunch
  • To impress your better half

Chef’s tip: Add in more vegetables – Broccoli and Carrots work well with this recipe. :)

So, go ahead and make this. And let me know how it goes. In the meanwhile, stay tuned for some sweet bits coming your way. :)

Have a good week ahead everyone!

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Chicken Soup for the Soul

I know how much I love my chicken soup. I can literally live off it forever. Well, atleast for 3 days without grumbling! :D

I have been stuck with this bad cold for the last 4 days, and I have literally been living off soup to help me deal with the sneezing, the stuffy nosie and now, the permanently leaking nose. Ugh! Anyhoo, enough of my ranting. Back to important things. Chicken soup. Super quick to make. No oil needed. No skills needed. Can be made in under 15 minutes. Convinced? Well, I will add some more reasons later. Now for the all so important recipe! =D

Ingredients: Makes Enough for 1 (Trust me, you don’t want to share! :P )

Chicken (Boned preferably, it adds more flavor) – 4 medium thigh pieces

Peppercorns – 20 (Lightly ground using a mortar and pestle)

Carrot – 1 Diced

Beans – A handful, diced ( I used about 10 odd)

Onion – 1 medium sized, diced

(I did not have these veggies at home, but you can also add cauliflower florets, peas, broccoli)

Water – 300 ml

Salt – To taste

Cooking: My easiest recipe ever! EVER!

Put everything in a pressure cooker and let it cook for 2 whistles. That’s it. (You guys love me, don’t you?)

Quick and Healthy Chicken Soup

Quick and Healthy Chicken Soup

Serve in a pretty bowl. Add buttered toast to make a meal out of this. I just had it straight up, no carbs.

Convinced? Well, go ahead and make it already! :)

When do you make this:

  • When you have the damned cold and cough or the flu
  • When you want to make a no hassle soup
  • When you don’t have time to make an elaborate meal (Elaborate means more than 15 minutes! :D )
  • When you want to pamper your mom with a quick soup
  • When you want to diet, but want tasty, yummy and healthy food
  • When you want chicken soup, to heal your soul :)
  • All of the above, plus you don’t really want to admit to being lazy about cooking ;)

Chef’s Tip:

Replace the water with chicken stock for more flavour in your soup.

Don’t add oil. The chicken has it’s own juices, which add a depth of flavor without the additional fat and calories.

Make this, and read Tuesdays with Morrie! :)

Psst: Diwali was really fun this year. New office, new friends, old friends, crackers, sweets, nostalgia, dressing up, lanterns, fairy lights, diyas, rangolis and all that jazz! :D

Will be putting up more posts soon. Have a fun weekend guys. :) And please leave your thoughts in the comments section! Feedback helps create new recipes!

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Posted in Chicken, Lunch, Recipes

Who wants beer?

When the day is as hot and stuffy and as muggy as today is, all I want is beer.

So here are some of our favorite pictures, doing the talking! :)

Budweiser Beer

Budweiser Beer

Carlsberg

Carlsberg

 

Ultra

Ultra

Which one is your favorite after a long day at work?

Let us know! :D

We are rooting for this today though!

 

Hoegaarden

Hoegaarden

Cheers!

Posted in Beer

Lemonade – Beat the October Heat

October is back with a vengeance and the heat gets to me each and every day. The worse part is that no matter how much water I drink, I still feel sapped and somehow my thirst is never quenched. I realized after some experimenting, that  lemonade is the best way to go to beat the heat, lose the weight and get in your intake of 2 litres of water daily! (So many good points :) )

So let’s quickly run you guys through some versions of lemonade that I have tried and are all easy and fun to make on a hot and sultry day!

Normal lemonade (Nimboo Paani):

Use the juice of one lemon, 200 ml soda, 5-6 mint leaves, 300 ml water and 2 tbsp sugar.

Crush the mint leaves, and mix the water, sugar and lemon juice and mix and stir. Top with soda. Tadaa! Half a litre of lemonade, all ready! (Add more or less sugar depending on how sweet your like your drink!)

 

Lemonade with Mint

Lemonade with Mint

Whether you are making this at home, or having it at the local stall on the road for 5 bucks, this is the most easy way to beat the crazy heat!

However, it is easy to get bored of too much lemon juice. In this case, I have two yummy alternatives which taste just as good!

Apple lemonade:

Use the juice of half a lemon, 300 ml soda, 5-6 mint leaves, 200 ml apple juice and sugar if needed (The apple juice already has sugar!)

Use the same preparation as above. And tadaa. Something different. And yumm!

Apple Lemonade with Soda

Apple Lemonade with Soda

Litchi lemonade:

There are times when I love the sweetness that the litchi juice has, along with the sharp contrast against the tang of the lemon. So, here goes nothing! ;)

Use the juice of half a lemon, 300 ml water , 5-6 mint leaves, 200 ml litchi juice and sugar if needed (The juice already has a lot of sugar!)

Repeat the above instructions to make this. And bam! You are done! :)

Litchi Lemonade

Litchi Lemonade

When to make this:

  • To beat the October heat, ofcourse
  • To make a big lot of coolers for a party (Very very very easy to make!)
  • A drink for a night when you are off alcohol ;)
  • Picnic drinks
  • Drink for a night when you are driving
  • Diet Drinking! \m/ Simply make the first regular lemonade, replace the sugar with honey and viola! Instant low calorie drink!

Well, we have some more beat the heat recipes coming up. Stay tuned and watch this space for more.

Okay, okay, done with all the advertising! Have a good Monday and a crazy fun week ahead! ;)

Oh, and I almost forgot. If virgin lemonades are not your calling, you might considering adding some white rum, or even better – tequila! ;) There I just made your day, didn’t I?! :D

 

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Healthy Chicken Pulao Recipe

I love chicken pulao. Well, honestly, I love anything which has chicken in it. :D And I have been so caught up with my new job (which is absolutely fantastic, btw) that I haven’t had time in the last two weeks to write. But, here I am. Back with a bang. And you know, all of that jazz! ;)

This is by far, is the easiest chicken pulao recipe to make! :D Put all them wonderful ingredients in a large vessel, and sit back and sip on a cup of lemon tea. The aroma that fills your home, of love and chicken pulao, will let you know that the recipe is done!

Chicken Pulao

Chicken Pulao

Sold? Well, go on and read the rest then!

So, a little bit of hunting in your mother’s spice cupboard is required to source these awesome ingredients. They add the flavor and the smell. (Both which we can’t afford to compromise on!)  :D

Ingredients:

Chicken – 800 grms (Boneless)

3 large and one medium sized Onions – Pureed (Blitz it in the mixer to get a wonderful paste)

3 Tomatoes – Pureed (Blanch it first, if you are finicky about the peel, don’t bother blanching, if you are lazy like me! :D )

Garlic Paste – 3 Tbsp

Curd – 4 Tbsp (Nice heaped pile from a pack of Amul works wonders)

2 Green Chillies – Finely Chopped

Now, the aromatics!

Cardamom (Elaichi) – 6 cloves

Cinnamon (Dalchini) – 1 small stick

Cloves (Laung) – 7-8 pieces

Peppercorns (Kali Mirchi) – 20

Bay Leaf (Tej Patta) – 1

Star Anise (Chakra Phool) – Half a star anise (These things are damn cute!)

Mace (Javitri) – Half a mace

Saffron (Kesar) – 2-3 strands

Phew, that is a long list of spices! Adding the Wiki link, because I know you guys won’t recognize most of them! :D Now a couple more ingredients.

Coriander Powder (Dhaniya Powder) – 2 tsp

Cumin Powder (Jeera Powder) – 3 tsp

Tumeric Powder (Haldi) – 1/2 tsp (optional)

Basmati – 3 cups

Ghee – 3 tbsp (Optional) Yes this is another of our mega healthy recipes! ;)

Salt – To taste

Water – 2 cups (Same cup used to measure rice)

Coriander Leaves – To garnish

And 100 ml milk – To dissolve your kesar

Yes, that is one long list! :D But the process is pretty simple. ^^,

Cooking

1. Mix your chicken, with salt, garlic, tumeric, cumin, coriander, curd and chillies and let it rest in your heavy bottomed cooking pan

2. To this, add in your onion and tomato puree and  put it on the heat

3. In a separate vessel, heat the milk lightly (1-2 mins) and put in your saffron to dissolve

4. Take all your other aromatics (cardamom, cinnamon, cloves, bay leaf, peppercorns, star anise, mace) and blitz it in the mixer, until it forms a powder

5. Mix all the spices in with the chicken bubbling away in the pan

6.01 If you are adding ghee, follow the next step

6.02 Wash the rice and dry it. Add ghee to a pan and lightly fry the rice. Add a pinch of salt to enhance the taste. Once the rice has fried, add the rice to the pan containing the chicken

6.11 If you are not adding ghee, follow the next step

6.12 Wash the rice and add the rice to the pan containing the chicken

7. Add the water and cover with a lid

Note: Since, I blitz’d the onions and the tomatoes, the water given out by these two vegetables and the chicken was a lot, hence I didn’t need to add the original ratio of 1 cup rice : 2 cups water. But if your chicken has dried up a lot, please call your mommy and ask her how much water needs to be added. :P It is what I do.

8. Give the rice about 10 minutes and check. If it is almost done, kill the heat, cover it back with the lid and let is cook all the way through in it’s own steam. You can pretty much tell when it is done, by the smell coming from your kitchen. In case, you can’t; right again, call mommy! :D

9. Once done, use a fork to separate the grains of rice. Add in the milk and kesar mixture and stir once

10. Garnish with coriander leaves. Else, just dig in! :D

Healthy Chicken Pulao

Healthy Chicken Pulao

As a side serving, you can chop up some onions and tomatoes along with some cucumber and coriander leaves, and add a dash of lemon juice to make a tangy and fresh salsa to go with the pulao!

This makes enough for 3 super hungry people, else for 4, with some leftovers to squabble over! :D

When do you make this:

  • When you want chicken pulao
  • When you want to make a healthy version of chicken pulao ( Minus the ghee and this becomes a no oil recipe) :D
  • You want to make yum food, minus the hassles
  • You want to impress your other half
  • You want to convince the person to be your other half! ;)
  • You want to pamper mommy (With her help, obviously! :D)

You know how much we love chicken. This is one of those things to make for your Sunday brunch, call over some friends, see a classic such as Independence Day and guzzle down some beer! :)

Speaking of beer, have you seen our Dummies Infographic guide to International Beers? Also, not to mention that we had a party thrown by our boss on Friday in office which involved a lot of wine and lots of crates of beer and pizza on the house? Did I mention how much I love my job? :D

Have a great week ahead people. I will see you’ll soon!

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Fried Chicken Recipe

Well, we are all guilty of going to KFC for helpings of their infamous fried chicken. However, making it at home is super simple (trust me when I say that! :D ) and your younger sister will totally polish off about 6 pieces! :P

I made these for lunch today. Totally yum and quick.

Crispy Fried Chicken

Crispy Fried Chicken

Reasons:

  • The last meal before parents were back from their trip (And healthier food happened at home! :P )
  • I wanted to eat fried chicken
  • Total broke, can’t afford KFC :P
  • Did I say I wanted fried chicken?! :D

So, let’s see the ingredients:

6 Boneless chicken breasts or thighs, cut into 3″x3.5″ fillets (This is a rough measurement, don’t break your head over it! An approximate measurement will do :) )

Garlic Paste – 1 teaspoon

Thyme – 1/2 teaspoon

Jeera Powder – 1/2 teaspoon

Oregano – 1/4 teaspoon

Pepper – 1/2 teaspoon

Chilli Flakes – 1/2 teaspoon

Salt – To taste

Egg – 1

Bread – 4 pieces ( To make breadcrumbs for the crunch factor!)

If you are buying breadcrumbs, then use about 7-8 tablespoons, however, the one made at home is fresh.

Oil – 3-4 tablespoons (We are not deep frying anything! ^_^)

Mayonnaise – 1 tablespoon

These make enough for two people. Or one unless you are starved! :P

Preparation:

1. Mix the chicken, garlic, oregano, thyme, jeera, chilli and salt and keep aside

2. Whisk the egg to make a nice wash for your meat

3. To make breadcrumbs, take your bread and put it in a toaster until it is crisp. If you don’t have a toaster, lightly warm it on a tawa or a pan, constantly turning it to make sure it doesn’t burn, but becomes nice and crispy. Once it is crispy, whizz it in a mixer, to a coarse powdery consistency

4. Mix a little bit of salt in your breadcrumb mix (This is optional. I skipped it)

5. Take each piece of chicken and dip it in the egg wash first and then coat each side in the breadcrumb mixture.

6. Put 2 tablespoons of oil in your pan, and don’t use a high flame for this, use a medium one. Once the oil is hot, place your chicken pieces into the pan

7. After about 5 minutes, turn each piece and put in 1 more tablespoon of oil (Again on medium heat)

8.  Keep turning the chicken at regular intervals of 4-5 minutes, on medium to low heat until it is done (This usually takes about 20-25 minutes. To check, cut one piece with a knife, it should not be pink in the middle)

9. Serve with mayonnaise and ketchup (Serve ketchup only if you must, it is too overempowering! :( ) And chilled beer! ;)

10. Dig in already, what are you waiting for? (Remember, if the sibling gets a whiff of this, you WILL HAVE TO SHARE! And we don’t share our food! :D )

Fried Chicken

Fried Chicken

Cooking Level: A Little Effort. Can handle fire.

When do you make this?

  • First, read all of my reasons for making this!
  • Not on a diet
  • Cheating on your diet
  • When you are promising yourself that this is the last time you cheated on your diet :D
  • Chicken. Fried. Chicken. *enough said*

Additional Notes from the Awesome Chef:

Don’t guzzle the beer before you start cooking. Else, you will need at least 3 bottles before your chicken is ready. (Not that it is a bad thing, but alcohol and fire are a big no-no.)

So be safe. And happy munching. :)

Psst: You can also check out our other lunch ideas such as Chicken Seekh Kebab Rolls and Baked Fish with Vegetables. We have some more recipes coming up soon! Watch this space. :)

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Pot Pourri, Vashi: Restaurant Review

Well, this is my first restaurant review on the blog. We feel excited. It means we are expanding to a newer dimension of writing! Hehe. Enough of the drama. :D Let’s get to it.

My sister and I walked into Pot Pourri for brunch on Sunday at 12:30 ish. The place was empty and we could choose a table of our choice. The place gets full quite quickly on weekends, and we recommend that you come in a little early. Calling in for reservation will also help, though they have generally asked us to come early when we called in to reserve. The place was bustling with people by 1:15 ish and there was a decent number of people waiting outside. (Speaks of a good place already, doesn’t it?)

I will give you the brief on the buffet today, instead of their a la carte. And by that we mean all the non veggie food. We did not touch the veg food. (Sacrilege would have happened then! :P )

Soup: (This pretty much changes every day)

Chicken Minestrone with Basil (Very yum, lots of flavour and lots of chicken!)

Live Salad Counter: We tried a salad with zucchini, chicken, spring onion greens, corn, lettuce and capsicum. With it went an oregano dressing and thousand island. It was kind of heavy not as light as I wanted it to be, and filling.

Appetizers: There was chicken crostinis and corn and spinach crostinis. Preferred the corn and spinach one over the chicken! (Shocking! I know, right?) Also, tried their hummus with bread. I love hummus, so I may tend to be partial, but it was delicious! :)

Pizza: We had their chicken pizza. Their pizzas are deliciously thin crusted, with just the right amount of toppings and cheese. Absolutely yum! :)

Sizzlers: My sister tried the chicken sizzler and I tried the fish sizzler. Though the chicken one was more bold on flavours, the chicken itself was tough and me and my sister struggled to chew through it! The fish one has milder flavours, which complimented the fish perfectly, and the fish itself was soft, flaky and delicious. Absolute must try!

Pasta: I am a big fan of pasta and I told my sister that we were going to Pot Pourri, because I really wanted to have their pasta! (Yes, that big a fan!) We had farfelle in white sauce with mushroom, broccoli, zucchini and chicken. Yummmmmmmmmmm! (Yes, it was that brilliant! :P )

Main Course: We pretty much skip the main course when we go to Pot Pourri, but we decided to try their lemon baked fish and their chicken. Being a Bengali, I am particular about how my fish is done, and I have a bone to pick with these guys about the fish. Their Basa had bones! :| I had to struggle to eat a fish with bones in a restaurant. :( The chicken was delicious! They also had baked garlic-y potatoes which were good. We skipped the vegetables and the butter garlic rice, which smelled absolutely beautiful! :)

Dessert: We were stuffed, and decided to skip dessert! Almost! :)

My sister had their delicious, but quite heavy chocolate mousse while I had a piece of their light as air, strawberry cake. There was also a date cake, vanilla and chocolate cake with a dunking bowl full of chocolate. And something else which I don’t recall. (Their desserts also change daily, so all is good! :D )

Drinks: Her poison was lemon ice tea while mine was a watermelon cooler (Decidedly sweeter than the ice tea. And that is a good thing!)

Cost for Two: Rs. 1,064 w taxes.

Food: 4/5

Ambiance: 4.5/5 (We had a super cute kid sitting in his pram on the next table, throwing his toy cars all over the floor. Sohel. Adorable as a button and upping the ambiance points by 0.5! :D) Also, the staff is very attentive, and very quick. (Also, it helps that I know most of the staff! ;) ) Oh, and they have an image wall. :D

Value for money: Buffet 5/5, you will be stuffed even if you have super micro portions of everything! So, total paisa vasool! :D

Sold, are you? Well here is the address:

Address: Ground Floor, Inorbit Mall, 2nd Entrance, Vashi. Navi Mumbai. Tel: 022 27810548, 022 27810549 (As found on Zomato)

Since, my sister and I are mega hogs, we didn’t clicks pictures. :P

Give this buffet a try and let us know how much you like it! (Note: They only have lunch buffets from 12:00-4:00)

Have a fun Monday everyone. And wish you all a very happy Ganeshotsav!

Psst: They have unlimited beer from 4:00-7:00 (please correct me if I have the timings wrong! :) ) for 399 bucks on weekdays and 499 bucks on weekends!

Oh, and did we mention, a flat 50% off on all drinks (Yes, you read it right) from 11:00 pm to 12:30 am! (Yes, you are very welcome! )

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Peppers Stuffed with Coconut and Peanuts Recipe

I have been away from the blog for a week, owing to both laziness and lack of time. But, I did have my brother over his shiny new camera in tow and we ended up with some good and fun pictures of food we made over the weekend. So, without further adieu, here is presenting to you, probably my first vegetarian recipe – Peppers stuffed with coconut and peanut. And made with love. :)

This recipe is very simple of make, but requires a little time and plenty of patience. :)

 

Peppers Stuffed with Coconut and Peanut

Peppers Stuffed with Coconut and Peanut

Ingredients:

One small coconut (grated)

One handful of roasted and unsalted peanuts (coarsely grated)

Peppers (Not to be confused with capsicums :D) – 10 medium to large sized ones

Jeera Powder – 1 Tsp

Coriander Powder – 1 Tsp

Ginger Garlic Paste – 1.5 Tbsp (Use less if you want to)

Salt (To Taste)

Oil – 3-4 Tbsp

Now for the part that requires patience (Quite a bit of it) :D

Preparation and Cooking

1. Take each pepper and slit it from base to tip, lengthwise (For people who don’t understand lengthwise – The longer side :P)

2. De-seed each pepper through the slit made. (Be a little patient, use a sharp knife to do this. Using bare hands is a bad idea, since it burns after a while.)

3. In a flat pan, heat one tbsp of the oil and lightly fry the ginger garlic paste

4. In a bowl, mix the coconut, the peanut, the jeera powder, coriander powder and salt. Add the fried ginger garlic paste to this mix and make sure the ingredients are mixed well.

5. Now, stuff each pepper with the mixture. (This requires a little patience, since you don’t want the peppers to tear too much, which will result in half the stuffing ending up on the pan! :D )

6. Heat a flat non stick pan, and add 2 tbsp oil.

7. Once it is hot, carefully place the peppers in the oil.

8. Turn them over in 2-3 minutes and add the remaining 1 tbsp oil.

9. Continue turning the peppers for 15-20 minutes, and keep alternating the flame between high and low until the peppers start wilting.

10. Remove from the heat, and serve with steamed rice.

Tadaaa! :D

Stuffed Peppers with Rice

Stuffed Peppers with Rice

Cooking Level: The Patient Cook :P

When do you make this?

  • When you are obviously NOT on a diet :P
  • When your sister is on a diet and you want to make her jealous (Not that it works in my case! ;D)
  • You have a small number of guests coming over and you want finger food (Don’t try this for bigger number of guests, since it takes time! )
  • When you are craving stuffed peppers
  • When you have to eat vegetarian food (Yes, this is a reason! :D) Trinaa – You are welcome, btw! ;)

Additional Notes from the Awesome Chef:

  • If you hand starts burning since you were not bright enough while de-seeding, pour a little bit of milk and rub the burning part with the milk. It works wonders. :)
  • You can substitute the coconut with potato or rice or paneer. But I think it just tastes awesome with coconut! :D
  • Don’t use peanuts if someone is allergic to peanuts. :)
  • Also, the more time the peppers spend on the pan, the less spicy it will be! :D A hurried batch will be spicy! :)

And there you go. This is what we made over the weekend. It was yummy. And we fought over who got the extra two I made for lunch. :D

Have a fun day ahead!

Cheers!

 

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Posted in Lunch, Recipes