Thursday, 16 March 2017

Recipe - Tea Rose Nankhatai / Rose Cookies

Biscuits and Cookies and Nankhatai are special.

They’ve so many memories associated with them.
Of childhood laughter and mothers and family conversations and gossip about the prodigal son and the errant black sheep.

Even if you were to enjoy one biscuit with your chai or coffee..both had to be there.

And when the packaged stuff was not readily available,they were made by the kilo at the local neighborhood bakery.

Cardamom and cumin generally being the operative flavors.

So Shalini DigVijay from and I ,decided to
recreate some memories and let the aromas of Indian sweet spices mingle with the enticing aromas of brewing coffee…
I make fabulous coffee….I do.
And also good tea.
And the roses???
Well, I’ve known of people who hoard a whole lot of things…Remember Hepzibah Smith ???
Voldemorte stole Hufflepuff’s cup and Salazar Slytherin’s locket from her…
She hoarded and how!
I’m only a hoarder of old roses.
And Memories,you see….
To each their own.
Yeah Right!
We used rose flavored black tea .
And added rose essence and dries rose petals .
These Nankhatais are amazing with chai. And The richness of the butter just complements the sweet aroma of the roses.
Make these.
It took 10 minutes from start to finish and another 10 to bake..
Fresh ,they taste amazing.

For the
Tea Rose Nankhatai / Rose Cookies
You need
1/2 cup soft butter we used amul (remove one tablespoon)
1 cup all purpose flour or maida
Remove 2 tablespoons and replace with 1 tbsp besan or chick pea flour and 1 tbsp semolina suji
1 cup ground sugar
1 tbsp flavoured tea leaves
1 tbsp dried rose petals
1/2 tsp rose essence or rose water
1 pinch baking soda

Place the butter in a small bowl and whisk well. Add powdered sugar and whisk well to combine till pale and fluffy.
In a small mortar and pestle, pound the tea well till you have a grainy texture. Mix that in.
Add most of the rose petals.
Add in the semolina.
Mix well
You can use 1 full cup of all purpose flour only,but the addition of semolina and chick pea flour makes makes the cookies yummier.
Flaky almost.
Now add in the chick pea flour.
Mix well.
Now add in the rose essence.
Now its time to add in the flour and the baking powder.
You won’t be able to use the spoon anymore.
Lightly bring together the dough with your hands.
If its a little dry, sprinkle some water.
And if too wet, feel free to add a spoon of flour more.
Scoop out equal portions and make balls with your hands. The heat of the hand binds the dough together.
Place the balls on a parchment paper lined plate and sprinkle the remaining rose petals.Chill in the fridge and preheat your oven to 180℃.
Spread out the cookies on the baking tray.
Bake them for 10-12 minutes.
Bring them out even if they are soft and look pale.
Place on a wire rack to cool.
And store in an airtight container.
Share the memories and the love for Indian flavors with these cookies.
And #sharethecalories
Coz life is what you bake of it.
I would like to know about your experiences while you bake these scrumptious Nankhatai's. Chat with me in the comments section & miss me for the next 10 days as I'm off for a short vacation in North India. Follow me live on Facebook OR Instagram OR Twitter OR add us on Snapchat @jaikumarpuri for your daily dosage of #FoodPorn & Live Updates. Take care & Keep in touch! 

Wednesday, 15 March 2017

It Happened In New York Bandra West, Mumbai

It Happened in New York (ITHINY), is conveniently located just off the Sealink in Bandra, is a restaurant serving food inspired by New York’s contemporary dining scene, as well as craft cocktails. Guests are greeted by the venue’s royal blue walls and cozy carpets, as they enter the space. A community table on the ground level encourages diners to sit and mingle, while watching the activity on the bustling Bandra streets pass them by. The first floor offers additional seating, as well as an 18-foot long bar, which focuses on craft cocktails. The restaurant’s all-day dining menu has been designed by Executive Chef Sanyo Vaz who's focus is on the essence on New York. From the ubiquitous food trucks that dot every street corner, to the pizzerias in the West Village, and from the multiple Michelin-starred restaurants to the hole-in-the-wall bodegas, they have endeavored to touch upon every aspect of the New York culinary scene and interpret it within their menus.
The food is clean and understated with no gimmicks and every dish has a little story: be it a snippet from the voluminous and detailed food history of the city or someone's personal struggle in tough times, where food was a comfort. ITHINY’s bar menu has drawn deeply from New York, the city where the cocktail culture was born and blossomed. 
Community table on the ground level 
Ground Level
1st floor interiors
The Bar
We were recently invited to review ITHINY. Here are some of the cocktails & dishes we loved: 

Rainbow Bagels

Whiskey Smash - Whiskey, Lemon, Mint, Sugar 

Chicken Spwings - Chicken wings tossed in hot sauce, inspired by the "Mission Chinese Food", New York

Summer Break Smash - Vodka, Apricot puree, Rosemary, Fresh Pineapple Juice, Lime

Nachos - Classic New York style nachos loaded with Chicken, American cheddar, Sour cream, refried beans, Pico de gallo

Old Bay Crab Cake - Taste all the goodness of a simple crab cake served on a sage biscuit with their favorite red pepper marmalade

Santana Sour - Tequilla, Pink Grapefruit, Fresh Pineapple Juice, Lime Juice, Cointreau & Cucumber syrup garnished with Grapefruit Wedge

Jerk Chicken - Jamaican spice rubbed chicken served with Tostones & Citrus salad 

New York Sling - Bourbon Whiskey, Homemade spice cider syrup, Orange juice & Lime garnished with Star Anise & Orange

Korean Fried Chicken - Twice fried Korean spiced Chicken with waffle & hot sauce 

Chicken Burger - An all American Chicken club between their in-house brioche bun also available in an option where you can add bacon

New York Cheesecake - The classic served with berry compote

In-house Ice Creams - Coffee, Vanilla, Strawberry & Chocolate

Mr. Daniel's cocoa pot de creme - Jack Daniel flavored chocolate, white chocolate mousse, almond biscotti & flowers 

Here’s a photograph with ITHINY Chef Sanyo Vaz who took such good care of me and made me feel really special. Thank you Chef for having me there, Great Hospitality a total Win Win!! We HIGHLY RECOMMEND It Happened In New York Bandra West, Mumbai

Verdict: Overall the service and attention to detail in the dishes was excellent. Each dish has its own distinct flavor making it lip-smacking. The prices here may seem a little expensive but the quality of food, the taste, the ambiance, cocktails and the commendable service justifies the price. Special thanks to our server Sandeep who served us throughout with a smile. Go explore as we loved it & would love to visit them again as they are starting a new breakfast menu soon. 

Getting there: Building 68, Chapel Road, Behind Lilavati Hospital, Reclamation, Bandra West Mumbai 400050.

Phone number 022 33951617
Table booking recommended

AVERAGE ₹2,400 for two people (approx.) with alcohol
VAT & service charges extra

I’d love to chat with you in the comments section do let me know about your experiences at It Happened In New York. Till then Take care!

It Happened In New York Menu, Reviews, Photos, Location and Info - Zomato

Saturday, 11 March 2017

Recipe - Sindhi Curry

Sindhi Curry is a delicious and nutritious mix of several vegetables, served with rice or pau. This tangy Curry is made with roasted besan, (gram flour). Curry Rice is the most favourite dish of majority of Sindhi's and this Sindhi Curry is the most wonderful example where all the vegetables are used beautifully to complement each other in taste, texture and colour. In olden day’s people use to make Sindhi Curry on a Sunday as they use to collect all the left over veggies throughout the week and use them as their ingredients to cook it.

Easy to cook, could be easily cooked in large quantities, which means it’s ideal for serving to your guest at home. The tangy gram flour based Sindhi Curry is loved by one & all. We make this Curry at home once in two weeks and once you indulge in this be ready to hit your sac. Here’s the recipe.

Serves 3-4 | Cooking Level: Moderate | Prep Time: 15 mins | Cooking Time: 35 mins 

6 table spoons of vegetable oil 

4 heaped table spoons besan (gram flour)
2 large tomatoes – pureed
2 green chillies – finely chopped
8-10 curry leaves
3-4 medium potatoes – peeled & cut in two halves
1 drumstick – cut into pieces
A handful of ladyfinger (Bhindi)
A handful of cluster beans (Gavar)
A handful of green peas (optional)
1 carrot – cut in pieces (optional)
5-6 dried kokum flower
1table spoon ginger paste
1 tea spoon fenugreek seeds (Methi dana)
1 tea spoon cumin seeds (Jeera)
1 tea spoon mustard seeds (Rai)
½ tea spoon turmeric powder (Haldi)
1 tea spoon red chilli powder
½ tea spoon of asafoetida (Hing)
Salt to taste
2 table spoons of finely chopped coriander leaves
100 gms sweet boondi (optional accompaniment)

1. In a flat pan, add 2 tablespoons of vegetable oil and pan-fry the cluster beans & ladyfinger. Season it with a sprinkle of salt & set aside.

2. Keep a litre of water on the boil in a separate vessel.

3. In another deep pan heat 2 table spoons of vegetable oil on medium heat & add the curry leaves, green chillies, fenugreek seeds, mustard seeds & cumin seeds. Once they all start spluttering, add the gram flour (besan) & 2 more tablespoons of the vegetable oil & give it a good stir. Turn the flame to low & add asafoetida, red chilli powder, turmeric powder & salt. Keep stirring so that the mixture does not burn.

4. Once this mixture starts to turn golden, add the boiling water to the pan & then quickly add the tomato puree & the ginger paste. Give it a good mix & turn the flame back to medium heat.

5. Now add the potatoes, drumstick, green peas (optional), carrot (optional) & the dried kokum flower – mix well

6. Once the curry starts bubbling cook it with a lid on for 10 mins or until the potatoes and other vegetables are cooked.

7. Remove the lid now & add the pan fried ladyfingers & cluster beans & cook the curry for another 5 mins.

8. If the curry is too thick, you can add some water.

9. Check the seasoning & add salt if required. Add half the chopped coriander & mix well.

10. Just before serving garnish the curry with the remaining coriander & relish this Sindhi Curry piping hot with steamed rice or pau. Sweet Boondi is traditionally eaten with this dish so if you fancy sweet boondi do give it a try.

See a detailed video of this recipe by clicking on the link below:

I would love to chat with you in the comments section, please let me know about your experiences when you cook the above recipe. Till then Share, Like & do comment. Take care & Happy Cooking.

Saturday, 4 March 2017

Rasbhari (Cape Gooseberry) : Health Benefits & More..

Bright red, elegant black or golden yellow, raspberries are fruits with an irresistible texture and juicy flesh that is enough to send your cravings skyrocketing! A single bite into one of these tiny fruits is sure to leave you wanting for more. Technically, one raspberry is a compilation of smaller seed containing fruits, making it a collection or an aggregate fruit. This fruit is named as Cape gooseberry because it is first cultivated in Cape of Good Hope in South Africa. It is known by different names in different countries of the world. It is known as Inca berry, Golden berry, African ground berry, Peruvian ground cherry, Peruvian cherry, Inca berry, Uchuva, Chinese lantern, Aztec berry, golden berry, giant ground cherry, etc

Here are some of the top benefits of Rasbhari (Cape gooseberry):

Diabetes: Cape gooseberry is rich in fructose and good for diabetic patient.

Anti-inflammatory: Due to the presence of polyphenols and antioxidants, the golden berry are used for many medical uses such as anti asthmatic, anti spasmodic, anti septic, anti helmenthic, anti inflammatory, purgative, laxative and good for stomach related disorders.

Hypertension control: Rasbhari controls high blood pressure due to the presence of phyto-chemicals such as polyphenols and carotenoids and suitable percentage of potassium, which act like as high blood pressure reliever. These bio-chemicals compounds reduce cholesterol too.

Lung cancer: The African ground berry has appropriate percentage of polyphenols and carotenoids, which are beneficial against lung cancer cure as shown by recent research studies. The anti-hepatoma properties of the fruit are also being related to treat cancer. In folk culture, Physalis peruviana is being prescribed against cancer and leukemia. It is still prevalent in the folk medicine of Kerala, India.

Neurological problems: Physalis peruviana has the power to control the movement of free radicals thus helps in prevention of many diseases including neurological related disorders.

Good vision: Rasbhari is rich in vitamin A and provides 14% of daily requirements of vitamin A. Vitamin A is good for eyes, prevent cataracts, and protect muscular degeneration.

Strengthens bones: The golden berry has a good proportion of pectin, which helps in calcium as well as phosphorous absorption thus good for making the bones stronger. It is also used in treating of rheumatism and dermatitis.

Boost immunity: The fruit contains vitamin C and fulfils the 18% of daily requirements. Having an profuse amount of vitamin C, it helps in enhancing immunity of the body.

Healthy liver: In a research, it has been confirmed that rasbhari regulates the level of cholesterol and good for the health of the liver.

Atherosclerosis: The juice of the fruit contains some important phyto-chemicals that are good for smooth functioning of the heart.

Rasbhari (Cape gooseberry) recipes:
It is a berry like fruit used for many purposes. Due to its sharp tasting nature, it is used in making of various recipes such as snacks, pies, puddings, ice-cream, sauces, jams, salads, fruits salads, desserts, etc. In making of salads, it is used with apple and honey. Generally, it is eaten raw but it can be taken as raisins or it may be the ingredients of jellies, yogurt, oats, cake, etc. The fruit is also used in cocktails. Rasbhari is also popular in making of various sweet dishes. 

Now you have many good reasons to eat Rasbhari (Cape gooseberry) . I eat them almost everyday & my son loves them too. I have incorporated Rasbhari (Cape gooseberry) in my diet regularly before the season ends. Have you? Let me know in the comments till then Take care and eat Healthy!