Its pancake afternoon!!!

My Banana & Sesame Pancake with Strawberry Compote is an instant hit at home and its a great lunch box idea too. However, the season for strawberries are over now. Mangoes are in full swing and I decided to make some pancakes with mangoes. 
Mangoes were flooded into the market this year and I chose to freeze some mango puree for the later part of the year. Freezing them is really simple and it tastes way better than store bought mango pulp. I skinned some good juicy mangoes and removed the pulp/juice into a mixer. Added about 8 spoons of sugar per kg of mango and churned it into a puree. I then used icecube trays and poured the puree into it and froze them. Later removed them from the tray and put them in ziplock pouches as per portions of one cup each. Now I have mango puree for the rest of the year. I will be making some cheesecake and mango mousse for desserts for parties and I can use the pureed cubes then.
The recipe for the mango pancake is really easy and simple. You can follow the same pancake recipe as for the banana pancake minus the banana ofcourse. I added about 2 tablespoons of pureed mango into the batter instead. You can omit it completely and go with a plain pancake also. Or you could just add a teaspoon of mango essence also.

I also made a mango drizzle to go with this pancake. The recipe is as below:

Ingredients: 
1 cup pureed mango
1/2 cup granulated sugar,
1 tbsp cornflour

Method:
  1. In a saucepan, put the pureed mango and sugar and mix well. Allow it to come to a boil. 
  2. Keep it on low flame until it reduces and thickens up a bit.
  3. Switch off and remove from the gas stove. 
  4. Mix the cornflour in a tablespoon of water and mix it into the hot sauce.
  5. Mix well and allow it to cool completely.

So for the final assembling, just make a few pancakes as per the recipe and keep them aside. Have a few chopped mangoes set aside. Lay the pancake on the serving plate. Take a teaspoon o two of the mango drizzle and spread it on the pancake generously. Add some freshly cut mangoes on top of this. To add a dash of color I added some pomegranates as well.  
Serve this chilled for breakfast. Or dig into it in the afternoon for some guilt free indulgence. This is a great kids lunch box idea too. Healthy, light and fresh!!!

Enjoy :-)
My earliest memory of broken wheat / dalia upma is in my grandmother’s house in Kerala. We used to visit her during the summer vacations and this would be one of the breakfasts she would serve. I still remember the distinct taste of sesame oil as that was what was used in regular cooking. I remember that she poured oodles of the sesame oil because this upma does tend to get a little too dry. 
Back then in the 80’s people weren't so health conscious you know :-) Yes that’t my defense pitch for my grandmother's over indulgence into sesame oil. But now things have changed. With that rich source of fiber and virtually no fat, and absolutely free of saturated fats and trans fats, broken wheat is now the new “rice”. Its great for people with diabetes as it controls/lowers blood sugar levels enormously. Replace this for rice and it’s a great choice for those who wish to lose some fat.


This particular broken wheat I picked up from a supermarket last week is sprouted wheat rava which means its even more healthier. 
Ingredients:
1 cup broken wheat / cracked wheat
1 cup choice of mixed vegetables, (carrots, beans, fresh peas, tomatoes and potatoes),
1 medium sized onion, finely chopped,
1 tsp chopped ginger,
1/2 tsp mustard seeds,
1/2 tsp urad dal,
3 green chillies,
1 sprig curry leaves,
2 tbsp oil,
2 tbsp of roasted cashews (optional),
Salt to taste
Method:
  1. Heat oil in a pan and add the mustard seeds and urad dal and let them splutter. 
  2. Then add the slit green chillies, curry leaves and ginger and fry for a minute.Now add the chopped onions and fry till the onions are translucent. 
  3. Add the choice of vegetables and saute for 1-2 mins on high flame.
  4. Reduce the flame and add the broken wheat and saute for a minute. 
  5. Add 2 cups of boiled water to this. Add the salt as per taste and give it a good stir. Close the lid and allow it to cook completely.
  6. Serve hot with chutney or fresh yogurt.
The thing about broken wheat is that it tends to get a little sticky which is not what my husband and son like. So I tend to use a little less water initially and then add a little more if needed. That’s why I use a 1:2 ratio (1 cup of rava and 2 cups of water). But if you like it mushy, you can go ahead and use about 2-1/2 cup to 3 cups of water. If you want you could pressure cook it too, to make it faster.

Enjoy :-)
This is a slightly chilly cocktail and the heat in this cocktail comes from fresh bell peppers. But the nice thing is, its not that much! Want some more heat?  Add a few jalapeno slices. If “en fuego” is more your style, load up that cocktail glass with some more jalapenos or even better, add a green chilly or two!!! 

The infusion is super quick and easy. Just pour the tequila into your cocktail shaker, add the bell peppers/jalapeno/green chilly, and crush it a bit with your handy cocktail muddler or wooden spoon. Make sure you remove the seeds from the peppers before muddling. You don’t have to go crazy, just press enough that the pepper will release its spicy goodness.

Let’s talk tequila for a minute. Any tequila you have is good for this recipe. Gold tequila always tastes a little more earthy and intense to me, and with the pineapple, the agave is a bit crisper. However, chose any tequila and it should work. Here we used silver tequila and it tasted awesome!!!



Ingredients:
45 ml Tequila
15 ml lime juice
15 ml sugar syrup
5-6 chunks of pineapple
6 pieces of bell peppers (red, yellow, green)
60 ml pineapple juice
Strips of red, yellow and green bell peppers

Glass Recommendations: 

 Old Fashioned Glass


Margarita Glass


Method: 

  1. Rim half the glass with salt.
  2. Add all the bell peppers & pineapples in the shaker and muddle. 
  3. Fill the can half with ice cubes. Pour tequila, lime juice sugar syrup, pineapple juice, and shake.
  4. Taste to adjust and double strain or pour on the rocks into salt-rimmed glass.
  5. Garnish with stripes of red, yellow and green bell peppers.

So next time you throw a party at home, try mixing up some of these recipes. Simple and delicious.

This recipe is also from the mixology session held in Harry's. 

Harry's recently launched their first pub in Bangalore. This recipe was demonstrated during the mixology session at Harry's.

Enjoy :-)
Its still summer in most parts of the world and its surely hot!  I have been thinking of lining up a few refreshing drinks on the blog, but it couldn't be possible due to my health issues. However, I was invited to the launch party of Harry's first bar in Bangalore. I met up with Mixologist, Shatbhi Basu who stirred up some amazing drinks. 

I decided to blog those recipes for all to try it out at home. They are simply superb and innovative!


 Ingredients:
30 ml Tanquera/Blue Riband/Gin
15 ml Joseph Carton Cherry Brandy
5 ml Cinzano Sweet vermouth
60 ml Pineapple juice
30 ml Lime juice
10 ml Grenadine syrup
Pineapple & Cherry for garnishing

Glass Recommendations:

 Hurricane glass

Poco Grande Glass

Jam Jar 

Method:
  1. Pour Gin, cherry brandy, vermouth, pineapple juice, lime juice, grenadine syrup and ice in a cocktail shaker.
  2. Shake it nicely and pour into the glass.
  3. Garnish with pineapple and cherry inserted into a toothpick.

So next time you throw a party at home, try mixing up some of these recipes. Simple and delicious.

Harry's recently launched their first pub in Bangalore. This recipe was demonstrated during the mixology session at Harry's.
Delhi is a foodie's paradise. With extreme weather conditions, you have everything from summer coolers to hot and spicy food to keep you warm during chilly winters. During my stay in Delhi for 2.5 years from 2002 - 2004, I found a huge population from North East, India. The North East influenced the Delhi cuisines and momo's were a huge vogue. There used to be a place in Chanakyapuri where the street used to be filled with momo stalls. I hear that the stalls are no longer there :-(

Delhi is also famous for chaats from various small timers who have become famous over the years. They have consistently maintained their quality to be still very popular amongst Delhites.

If you are a Delhite or new to Delhi, or visiting Delhi for the first time and would love to try out the local cuisine, then this is a great cheat sheet of where you must head to for your food cravings. This list has something for everyone and must say, its quite a comprehensive list.

This exhaustive list was shared with me by a friend and thought it would be of great help for everyone who is connected to this blog. It does include some of my hot favorites too!!!!

Photo Courtesy: Shashank Aggarwal

  1. Chole BhatureOm Bhature wala, Karol Bagh
  2. Fish Fry @ Ganesh, Karol Bagh, Gurudwara Chowk
  3. Steam Chicken/Fish @ Fiery Grills, D-mall, Pitampura 
  4. Aloo Tikki @ Natraj Cafe, Chandni Chowk
  5. Papri Chaat @ Prabhu Chaat Bhandar, Outside UPSC Building, Shahjahan Road
  6. Kakori Kebabs @ Aap Ki Khatir, Khan Market
  7. Cream Chicken Kebabs @ Salim's, Khan Market
  8. Chicken Tikka Rolls @ Khan Chacha, Khan Market
  9. Chicken Changezi @ Chicken Planet, Tyre Market, Near Filmistan
  10. Punjabi Paranthe @ Jurasik Park ( Murthal,Sonepat) 
  11. Chhole Bhature @ Odeon Sweets, Bhagat Singh Marg, Gole Market
  12. Mutton Dish @ Ashok Meat Dhaba, Shop No. 42, Subhash Chowk, Sadar Bazar
  13. CP Chicken Pepper Steak @ United Coffee House, E- Block, Inner Circle
  14. Dal Meat @ Embassy, D- Block, Inner Circle
  15. Tomato Fish @ Kwality, Regal Building
  16. Kachori Aloo Sabzi @ Baba Nagpal Corner, Amar Colony, Lajpat Nagar
  17. Set Dosa @ Sagar Ratna, Defence Colony Market
  18. Bombay DuckSwagath, Defence Colony Market
  19. Rice with Gunpowder & GheeAndhra Bhawan, Connaught Place
  20. Bisi Bele BhathKarnataka Food Centre, Karnataka Sangha, RK Puram
  21. Chicken Pakodas @ Moti Mahal Delux, Greater Kailash- I, M- Block Market
  22. Butter Chicken @ Havemore, Pandara Road Market
  23. Kashmiri Kebabs @ Gulati, Pandara Road Market
  24. Dab Chingri @ Fire, The Park, CP
  25. Gushtaba @ Chor Bizarre, Hotel Broadway, Asaf Ali Road
  26. Chicken Haldighati @ Colonel's Kebabs, Defence Colony Market
  27. Mutton Stew @ Karim's, Jama Masjid
  28. Veggie Cutlets @ Coffee Home, Baba Kharak Singh Marg
  29. Pakistani Biryani @ DeeZ Biryani Kababs, Connaught Place
  30. Mutton Mince @ St Stephen's, Delhi University
  31. Kosha ManshoOh Calcutta, Nehru Place
  32. Mutton Barra @ Bukhara, ITC Maurya, Diplomatic Enclave
  33. Pizzas @ Flavors, Under Moolchand Flyover
  34. Khao Suey @ The Kitchen, Khan Market
  35. Patrani Mekong BasaIndian Accent ( The Manor, Friends Colony West)
  36. Black Cod with Miso @ Threesixty Degrees, The Oberoi
  37. Stalin's Beard @ Nanking, Vasant Kunj ( opp. DPS Vasant Kunj)
  38. Peking Duck @ China Kitchen, Hyatt Regency
  39. Hunanese Braised Prawns @ The Chinese, Middle Circle, CP
  40. Green Tea Noodles @ The Monk, Galaxy Hotel, Sec. 15, Gurgaon
  41. Fried Chicken @ Rajinder Da Dhaba, Safdarjung Enclave Market
  42. Kadha Prasad @ Gurudwara Bangla Sahib
  43. Badam Halwa @ Saravana Bhawan, Janpath, CP
  44. Kancha Golla @ Annapurna Mishtanna Bhandar, Chandni Chowk
  45. Saffron Lassi @ Kaleva, Bangla Sahib Road, Gole Market
  46. Chocolate Pudding @ Angels in My Kitchen, Defence Colony
  47. Jalebis @ Old & Famous Jalebiwala, Dariba, Chandni Chowk
  48. Karachi Halwa @ Chaina Ram, Next to Fatehpuri Masjid
  49. Hot Butter Scotch @ Nirula's
  50. Neembu Soda and Pan @ Prince Pan, Greater Kailash- I, M- Block Market
  51. Chocolate Pan @ CP, Opp PVR
  52. Peeli Dal @ Shakahari, Chawri Bazar
  53. Special Butter Chicken @ Minar, M block market. Greater Kailash-1
  54. Dal Bukhara @ Hotel Ashok
  55. Mutton Rista @, Ahdu's , Masjid Moth, South Delhi 
  56. Tom Uncle's Maggie @ Delhi University, North Campus.
  57. Ice pan @ Outside Plaza cinema, CP
  58. Bitoo Mutton Chap taka tak @ Outside KFC, Central Market, Lajpat Nagar.
  59. Special Aloo Paratha @ Sona Sweets, Nehru place.
  60. Tandoori Soya Chap @ Beliram Degchiwala at Lajpat nagar 2

I know there are tons of other places which need to be added here. So if you recommend one, do leave me a comment below, and I will add it to this comprehensive list.

Hope you have a fabulous time trying out these dishes!!!!

After the success of its first India outlet in Mumbai followed by two in Delhi, Singapore’s iconic bar chain, ‘Harry’s’ marks  the launch of its fourth outlet in the city of gastro pubs, Bangalore. Located in the bustling and upbeat 100ft Road of Indranagar, Harry’s is a place for friends and colleagues to unwind, relax and recharge.



Grounded in a strong bar culture, Harry’s serves some of the finest wines & spirits. Harry’s also takes pride in its range of exclusive mocktails & cocktails created by a master mixologist. Some of the signatures include Harry’s Old Fashioned -  prepared with a mix of intense orange peel & caramel infused scotch on ice with hint of bitters, Green Lantern - prepared with a merry fusion of pineapple, white rum & midori melon, and the classic Singapore Sling from Harry’s hometown.

Harry's hosted an exclusive mixology session with the country's renowned mixologist Shatbhi Basu.


Shatbhi shared with us her journey so far into bartending and more so about women entering into the bartending field. And she is a very humble and down to earth person.

Shatbhi mixed up some great cocktails, recipes of which will follow soon in the coming posts.





It was a joy to see Shatbhi work so beautifully. We had so much fun interacting with her and ofcourse clicking pictures :-)



Harry's have some amazing veg and non veg starters which go very well with the cocktails and mocktails.

The Wasabi Paneer, on the right hand bottom, is a must try!!! Its superb!!!

The Harry’s Bar is a place that makes you feel comfortable and at home, a place for friends and colleagues to unwind, relax and recharge. Harry’s Bar maintains its tradition as a place for customers to unwind to great drinks, food and music.

Some funny coasters caught my attention!!!


NaMo surely stole the thunder!!! Some Cocktails launched exclusively 
to suit the political mood :-)

Harry’s is owned by F& B Asia which also owns and manages Harry’s Holdings and its corresponding group of food and beverage establishments.

Address:
The Harry’s Bar
No.2006, First Floor, HAL 2nd Stage, 100 Ft. Road, Indiranagar, Bangalore

Timings:
12 pm to 11:30pm on Weekdays (including Sunday),
12 pm to 1:30 am on Friday and Saturday

For more information log on to www.harrys.com.sg