Idli Podi Paneer Roast (paneer cubes in gun powder)

Happened to taste a similar kinda paneer dish at a restaurant recently. Cldnt stop dreaming about it from that time. It was bit too greasy for my liking. So made it less guilty and totally my way perfect for parathas. Store bought idli podi works better cause they have lesser dal addition and are not coarse. Even coconut podi can be replaced with the plain podi. I used up the untouched idli podi packet.

For the Masala:
3 tbsp - Idli podi / powder (reduce depending on the spiciness)
1/2 tsp - Kashmiri Chilli powder (just for color, optional)
1 tsp - Coriander powder
1 tsp - Cumin powder
1/2 tsp - Pepper powder

For the Roast:
2 tbsp - Ghee
1 no - Onion, Capsicum cubed
1 tsp - Ginger Garlic paste
1/2 cup - Tomato puree
Kasuri methi
Salt
Coriander

Method:
Mix all of the dry masalas, add 1/4 water and grind it to smooth paste just to avoid burning the masalas when added dry to the ghee.

Heat ghee in a pan add the masala and cook for 2 minutes.

Add ginger garlic paste,  tomato puree, salt and cook until the ghee leaves the sides approximately 7 minutes. 

Add onion capsicum cubes mix it.

Add the paneer cubes, slowly mix them without breaking for a minute, sprinkle crushed kasuri methi and switch off the heat. 

Tadka Pav Recipe | Pav Bun Recipe

 Tadka pav buns are easy to make at home and make a welcome change for breakfast. These gorgeous tadka pav buns can simply be eaten warm with a cup of masala chai. This is a sure no fail recipe from here which can be tried by any beginner. 

Prep time - 15 mins
Proof time - 1 and 1/2 hours
Bake time - 20 mins

What you need for the dough:
2 cups / 250 gms - Wheat Flour
½ tsp - Kasoori Methi
½ tsp - Chat Masala
¼ tsp - Pepper Powder
¼ tsp - Red Chilli Powder
¼ tsp - Turmeric Powder
2 tsp / 10 gms - Sugar
1 and 1/2 tsp / 3 gms - Instant Yeast
1 tsp - Salt
1 cup / 150 ml - Warm water 
Milk for brushing the top

For tadka:
2 tbsp - Butter
½ tsp - Kasoori Methi
1 tsp - Red Chilli Flakes
1 tbsp - Coriander, chopped

Method:
In a bowl add all of the ingredients required for the dough except water and milk and mix them well.

Add water little by little and roll into soft dough. Do not add the entire quantity of water at once.

If you feel the dough is pliable enough stop adding water.

At first they will be sticky once we start to massage they will form into rollable dough.

Massage gently until the stickiness is removed and they form a mass. Do not add extra flour at any cost, just a tbsp max to be added while massaging.

Cover with a damp cloth and allow to double / proof for an hour. 

Knead the dough for not more than minute and make into small rolls and arrange on the baking tray / tin. 

Allow for the second rise for 30 minutes. Meanwhile pre heat oven at 230° brush the pav with milk and bake for 12- 15 minutes or until the rolls are cooked. 

While you tap the bread you should hear a hollow sound. 

Heat butter, add all of the tadka ingredients and apply it over the baked Pavs and serve it warm with a cup of tea for evening or relish it for morning breakfast.

*Convert yeast measurements based on the flour, also to dry yeast or fresh yeast availability. 

*Go by grams measurement for perfect results.

The Wharf 2.0 - Radisson BLU Templebay, Mahabalipuram, Chennai

The Wharf 2.0 - a cozy sea view restobar serving cuisines across the globe inspired by the 5 elements Fire, Air, Water, Earth and Space. 

Everyone who knew me and Sareesh would for sure know that we are weekend wanderers and our favorite drive is on the east coast road. The invite from Radisson blu for their newly revamped sea view shack sure brought in so much excitement. The weather was just perfect for the ECR drive and we landed up on a breezy noon. We took the thatched roofed facing the waves, a table perfect for the relaxed date with friends and families amidst the decked up surf boards. 

There's a huge range of drinks to select from the bar menu. The first drink Sun kissed with native touch bowled me over made from Gin, Tender coconut water, Vettiver did kiss my throat and will be a repeater. Tat was one of a fusion which came with a perfect mix for my liking.



Then came in Mocktail Above Sea Level with berires and lycheee too sweet for my liking. 

  

Must mention about the billabong. cucumber juice infused vodka, khus syrup which delighted me.

The food menu carries all the 5 elements and were curated keeping in mind people across the globe. Each and every dish from this menu had a fascinating catch to it. Tikkis had eqaul quantity of aloo and shakkarkand rolled in, paneer ghee roast was marinated in idli podi / gun powder, Dastaan - e - kumbh a well marianted malai kumbh stuffed with pomegarante compote bit spiced and grilled to perfection.



Topped on my favorites the Crumbled Olives had a dip made with blue cheese and blue pea flower.

A must mention about the Thai Matcha Green Soup, a thin soup flavored with match powder, the base from roasted pumpkin, lemongrass, galangal, coconut milk and topped with edible flowers. Loved the brilliant, subtle flavors from the soup which was perfect for the windy weather.

Cute little buckets carrying curries and gravies which were served with Indian breads for our main course. Since we had a great start felt a bit lil lack with the flavors from the curries except for the Mushroom roast South Indian style. After Chef insisting us to try rice with paneer ghee roast from our starter we did and it was a sure pleasant surprise. Ghee podi with hot rice and a soft paneer blended everything together. 



Also had Aubergine, Zucchini Casserole a cheesy affair with right amount of Italian dried herbs. 

The best part of the menu and my favorite of course the dessert. We were served Hard Surprise and Gulab Jamun Cheesecake. 

Loved the Hard Surprise a perfect for sweet tooth's like me, a chocolate shell with good loads of crumbles, bits and pieces of cakes, Indian sweets, fresh fruits, chocolate mousses. It was a sure bomb and cldn't stop my self from digging in. 



Gulab Cheesecake was fire lit cotton candy and served with berry compote bit sweet for my liking yet a sure hit with gulab jamnu fans.

This place for sure will mark it selves in Chennai's Best Getaways for Family and Friends. 

I was invited for the lunch by Radisson Blu Templebay.

EGGLESS CHOCOLATE SPONGE CAKE

Eggless chocolate sponge cake this recipe is a no fail recipe. Fool proof cake recipe is much needed one for every individual who loves to bake cake at home. After umpteen tries with variations this eggless chocolate sponge cake recipe is a keeper i shd say. With simple ingredients at home it can be made. Many recipe books uses condensed milk in all there cake recipes which is never my choice. The sugar content is very high as well as the preservative column is a shocker.

White granulated sugar can be replaced with brown sugar / palm sugar. All purpose flour can be replaced to wheat flour. If it is to be served for kids some powdered sugar mixed with cinnamon powder can be sprinkled on top. These slices makes perfect snack box for kids.

Ingredients:

All purpose Flour / Maida - 3/4 cup

Cocoa Powder - 1 and 1/2 tbsp

Brown Sugar / White sugar - 1/2 cup

Baking Soda - 1/2 tsp

Any Vegetable oil - 3 tbsp

Vanilla essence - 1/2 tsp

Milk - 1 cup

Method:

Preheat oven to 220 degree C.

Take 2 bowls, in one bowl add milk + oil + vanilla essence and whisk well until they are well combined.

In the second bowl add the flour, powder the sugar and add, cocoa powder, soda and mix them well.

Transfer the wet ingredients to the dried ones slowly and keep mixing them. Once they are added gently fold them and the batter should be of dropping consistency.

If it's too dry add a tbsp of oil and tbsp of milk and mix them well.

Grease a baking tray, drop the batter smoothen it off on the top and bake for 30 - 40 mins. Post 30 minutes insert a tooth pick and check. If the tooth pick comes clean the sponge cake is done.

Allow to cool it completely and then cut them into desired shapes.

• The temperature varies from OTG to Convection models.
• Lining the baking tray or greasing depends on if it is a non stick pan or a foil tin.
• Baking timings completely varies depends on the size of the cake.
• Sugar can be increased as per the needs.