La Fiesta (628 5th Avenue, San Diego, CA 92101, USA)

Contributed by Guest Blogger Vasudha Mukherjee Bal Cuisine Type: Vegetarian & Nonvegetarian Meal for 2: US$ Address & other details: La Fiesta I was in San Diego for work recently and was craving for some authentic Mexican food. Living in Boston can leave you with a craving for spicy favorites if you are in Southern California for sure! There is this one dish that I … Continue reading La Fiesta (628 5th Avenue, San Diego, CA 92101, USA)

Shiraz (Al Abbas Building, Bank Street, Bur Dubai)

This post has been written by Guest Blogger IshitaUnblogged & was originally published here. All photos in this post courtesy ishitaphotoideas.

the facade

The Shiraz Nostalgia

Amongst all the golden memories of my college days in Kolkata, the one thing that consistently churns up is Shiraz Golden Restaurant in Circus Avenue, Park Circus. All our random parties or any special party for that matter (for example Holi, Diwali or even Durga Puja!) was necessarily powered by Mutton Biriyani, Chicken Chaap and Firni (an Indian Dessert made with milk and powdered Basmati rice with Saffron) from Shiraz. Each one of us would be handed over one packet of Mutton Biriyani each and one piece from the Chicken Chaap to start with… and would end with forever licking the spoons that scooped out the mildly aromatic Firni (a dessert) set in an earthen small pot! The same menu was repeated at every occasion when friends would meet and Mums would refuse to host a mini impromptu parties.

Even today when we go to Kolkata, the same menu from the same Shiraz is waiting either for us at some of our friends’ houses or at our Kolkata home for others who visit us!

Most of the Bengalis that I have met, associate Biriyani, specially the Mughlai cooking with the Lucknowy or the Awadhi style of cooking. Hence, as much as we love the various kinds of Biriyani – the Hyderabadi, the Sindhi, the Pakistani Biriyanis, our taste-buds still search for Shiraz’s Biriyani. Though there is no dearth of Indian restaurants in Dubai, there was definitely a dearth of Indian restaurants which could satiate the Mughlai food nostalgia for those who grew up in Kolkata.

Well, till Shiraz Golden Restaurant came to the shores of Dubai, all the way from Kolkata. Till then some dishes occurred only in my dreams. For example – the Kolkata Kathi Rolls! Or the Mughlai Parathas!

Continue reading “Shiraz (Al Abbas Building, Bank Street, Bur Dubai)”

Icecream Rasgulla with Blueberry Sauce

This Holi Special dessert is a post by Guest Blogger IshitaUnblogged

Super Easy to make & Super good to taste.

This post was originally published here. All photographs (except the one below) originally published here.

Special innovative Dessert for this Holi - Icecream Rasgulla with blue berry sauce. Photo Courtesy : http://caryholi2011.blogspot.in/2011/03/cary-holi-2011.html

This soft dessert creates a semi-crunchy, ice-creamy taste combined with the most famous of all Bengali sweets – Rasgullas. Guaranteed to be loved by all ages, especially kids. Here we’ve used tinned Rasgullas due to logistical constraints. Here is how to make our very own Holi Special dessert, Ice-cream Rasgulla with Blueberry Sauce!

Serves: 10-15 persons

Preparation time: 10 minutes (Can be served only after 2 hours)

Ingredients:

1 can of Blueberry Pie Filling or Topping – Brand: Lucky Leaf

Blueberry Sauce

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Chinese Seafood Noodle soup

This is a part of the series ……. For the Chef in u

Contributed by YUMMRAJ’s favourite Chef ANONYMOUS
Super easy to make & Super good to eat……………

On his fifteenth visit to Hongkong, YUMMRAJ suddenly came across noodle soup by sheer chance – serendipity. He liked it the first time & eventually liked it so much that he had five different versions of the same in four days of his stay. What struck me was the fact that supposedly this takes less than a minute to cook!!!!!

Healthy n tasty Chinese style noodle soup

I got only the stories sitting back in India.

So it was my turn to try out something of that kind so that at least I have an idea of how it tastes. Thus began my playing around with ingredients & hence this post.

Well, post that tiny story of mine, lets get to the cookology.

In Hongkong, almost any kind of seafood or meat slice is put into the soup. Sitting in land-locked Gurgaon, I did not have access to a variety of fresh seafood – so had to do with just prawns & fish. I chose betki. U may choose river sole or red snapper as well.

the seafood for noodle soup

U can also add thin strips of lamb/ chicken / tenderloin.

Marinate the prawns & fish chunks (as shown in the picture) in rice wine vinegar & soya sauce. Use white vinegar in case u cannot get rice wine vinegar.

marinated seafood for the noodle soup

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Fresh Salad with Veggies & Tangy Mayo dressing.

This is a part of the series ……. For the Chef in u Contributed by YUMMRAJ’s favourite Chef ANONYMOUS Super easy to make & Super good to eat…………… For all those of u who think salads r boring, this one will make u sit  straight & rethink. It all started with an impulse purchase of orange, elliptical shaped cherry tomatoes – something that we do … Continue reading Fresh Salad with Veggies & Tangy Mayo dressing.

Gajar ka Halwa

This is a part of the series ……. For the Chef in u Contributed by YUMMRAJ’s favourite Chef ANONYMOUS Super easy to make & Super good to eat…………… Gajar ka Halwa (carrot pudding) is an age old dish for which every person cooking it has his/her own variant. The ones available at shops are usually richer & different than the ones made at home – … Continue reading Gajar ka Halwa

Fluffy Pancakes topped with fresh strawberry & Maple Syrup

This is a part of the series ……. For the Chef in u

Contributed by YUMMRAJ’s favourite Chef ANONYMOUS

Homemade pancake with topping of maple syrup & fresh strawberries

Super easy to make & Super good to eat……………

Nice & soft fluffy freshly made tasty pancakes are served in very few eateries. U can however make them right in ur kitchen without much hassle.

Add one tablespoon of sugar, a generous pinch of salt, 3/4 tea spoon of baking powder & ¼ tea spoon Baking soda (sodium bicarbonate) to a cup of refined flour (maida). Mix the powders with a spoon.

mix all the powders

Mix ¼ cup of yoghurt, ¾ cup milk & ¼ cup melted butter. Add an egg & whisk well.

the liquid mix

Mix the liquid ingredients with the dry ingredients with a spoon / spatula. Do not use mixer / hand blender. Do not mix too vigorously. What u get is a thick slightly lumpy batter.

thick lumpy batter

Use a flat surface nonstick pan, brush it with butter & add ¼ cup of the batter – It will slowly spread out on its own.

As u pour the batter to the flat frying pan

Cook on low heat till bubbles appear on the surface.

enough bubbles - its time to flip

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Chocolate French Toast with balsamic strawberry topping

This is a part of the series ……. For the Chef in u Contributed by YUMMRAJ’s favourite Chef ANONYMOUS

chocolate french toast with balsamic Strawberry topping

Super easy to make & Super good to eat…………… It all started when I discovered a bottle of balsamic vinegar in one corner of my refrigerator – about which I had a year-long memory loss. Then began the searches on the web & I stumbled upon a comment that balsamic vinegar goes well with strawberries. Since strawberries were not in season, I preferred to wait for another two months. A usual weekly visit to the vegetable-wallah got me face to face with fresh red juicy seasonal strawberries. Within seconds, they were in my bag & thus began the story……..

fresh red juicy strawberries facing the heat

So, I had a good idea for a topping but was yet to figure out what to top it on……….. till I figured out it cud b good with French toast. Google time again & here I was was a cool idea for a chocolate French toast. Well, post that tiny story of mine, lets get to the cookology. Continue reading “Chocolate French Toast with balsamic strawberry topping”

Green Peas Kachori (‘Koraishutir Kochuri’ in Bengali)

  This is a part of the series ……. For the Chef in u Contributed by YUMMRAJ’s favourite Chef ANONYMOUS Super easy to make & Super good to eat…………… Cuisine Type : VEGETARIAN Peas kachori (called Koraishutir Kochuri in Bengali) Though u get green peas in Summers these days, the taste & flavor of those is nowhere as good as the fresh seasonal winter green … Continue reading Green Peas Kachori (‘Koraishutir Kochuri’ in Bengali)

Thick’ n Yumm Aromatic Coconut Crab Curry

Contributed by YUMMRAJ’s favorite Chef ANONYMOUS  in the series named – For the chef in u……… Once again, a very simple recipe that leads to a marvel of a dish……. Though we enjoy this curry most often with Crab, u can try out the same with fish / Prawn / Crab meat / imitation crab meat. In case u r thinking what an imitation crab meat … Continue reading Thick’ n Yumm Aromatic Coconut Crab Curry