IL Forno @ Abu Dhabi Mall – Restaurant Review


 “Bring On The Chef In You” recently conduct a review for “IL FORNO at the Abu Dhabi Mall.   The following is the review compiled by – Darren Serrao.
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EF11 If you are in a shopping mood in Abu Dhabi,  the best place to be in is Abu Dhabi Mall. A sure welcome escape from the summer heat and a world of choice it offers when it comes to shopping. After shopping… and spending all that dough, it is then time to quench your thirst and appease your hunger pangs. The choice is extensive at the Food Court on the 3rd Floor and our noses did the walking as the aroma of food dragged us in the direction of the Italian Restaurant…IL FORNO.

EF8We were intrigued with the name “IL FORNO” and looking at the hungry customers chomping on the their Pizzas and Pastas, our hungry tummies got hungrier and made us wander further towards the reception counter.

EF10As we were from “Bring On”, we were ushered into a special table towards the Open Seating Area. The air was a bit hot and humid, but the gentle breeze from the Reem Islands was refreshing and welcome. The beautiful view of the sea, the palm trees and the hustle and bustle of the city below was so breathtaking; that we overlooked the heat, ordered our refreshments and took in the view as we slowly sipped on the Papaya Zone and Blue Moon that we ordered.

EF1
The Papaya Zone was lovely, not too sweet at the right temperature and as yummy as all smoothies are. It was loaded with fresh papaya, some peaches and pineapples and helped us energize in a matter of minutes. I think we were a bit too adventurous on the Blue Moon; as it was nice; but had a slightly acidic taste, and the culprit could either be the blueberries or sour grapes ….no pun intended.

The Italians believe that food solves anything and in Italy, people use to talk and discuss about important problems or issues around a table for lunch or dinner. So we were not surprised when the Menu consisted of a wide variety of pizza, pasta, antipasti, salad, secondo, soups, farfalle, penne, spaghetti and all things Italian. The waiter was kind enough to give us some suggestions and we ordered starters of Salad and Mozzarella Fingers.
EF3The Mozzarella Fingers were loaded with warm oozing cheese and we loved them to bits. They disappeared quickly. Mozzarella Fingers were coated in a batter and deep fried to golden perfection. We dipped them in marinara sauce ….sheer heaven.
When it was time to order the main-course, just for a wee moment we thought about the calories; but then decided that life is too short….and we’d rather eat Pasta & Pizza and Mozzarella Fingers than be a size zero ;).
Within no time our main course arrive and we must commend the speedy service as it would be a pain to wait for the main-course as is normal in a busy and crowded restaurant.

Our main course was the following :-
- IL Forno Special Pizza
- Farfalle Saffron Butterfly Pasta
- Bistella Alla Porcine Steak with Grilled Vegetables and sauce

EF4The Steak was such a delight (we ordered medium rare) and it was so juicy, tender and succulent.

EF5The sauce, a mushroom based sauce, added to its awesomeness. Grilled vegetables of Green Peppers, Carrots, Tomatoes and Mushrooms were served on the side and they were so hot and crunchy and complimented the steak rather well.

EF13Also were baked potatoes wedges with a spicy/salty crust and they were just remarkable.

EF7
The Farfalle Pasta was cooked in mild and delicate butter garlic sauce and it was so yummy that you just could not stop eating it. We had a good mind to talk to the chef and steal the recipe from him so that we could share it with our “Bring On” readers.
Now the award goes to the IL FORNO Special Pizza, full marks for presentation, taste, toppings and portion of course.

EF9The medium Pizza, could easily feed 4-6. By the time we were done, we were stuffed to the gills that we had to refuse dessert….. something very unusual.
We left the place in a trance but vowed that we would spread the word about this place and of course had to do a repeat soon.
On the whole do not underestimate the IL FORNO ITALIAN RESTURANT; with good and quick service and taste so superior that you would surely want to say; Yeh Dil Mangey More (thats in Hindi, which translates that this heart asks for more)…. and repeat the experience again and again and againforno annv 022.
And yes don’t leave without trying “the Mozzarella Fingers” they will bowl you over.
Cheers

EF2
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forno annv 008P:S :
It was the 13th Anniversary of the opening of the IL FORNO on 15th April, 2014; and we were invited once again. We went there just for the “Cake Cutting” but were pleasantly surprised with a “Dinner” as well.

forno annv 011We had Salmon Grande and  Chicken Steaks and had dessert this time ;)  – please don’t miss the Cheese Cake and Tiramisu ….. simply divine !!!!!

forno annv 022

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forno annv 025

 

forno annv 028

 

tiramisu

Broccoli and Beef Stir-Fry


Broc1Did you know that Broccoli is a superb source of Vitamin C, K, A, Folate, Fiber, Manganese, Tryptophan, Potassium, Vitamin B6 & B12, Magnesium, Protein and Omega 3 fatty acids. Besides this, it is also a great source of Iron, Calcium, Zinc and Vitamin E. Amazing to know. And 1 cup consists of only about 45 calories. So, when I happened to see them at the supermarket, grabbed this super vegetable and thought I would try making Broccoli and Beef Stir-fry, a dish that I had recently.

Broc5 I browsed the web for a recipe and came up with a big list. I zoomed in on the one below and believe me, it was superb and amazing. It is important to have it freshly made; straight from pan to plate, otherwise the Broccoli may lose its crunchiness. A must try, if you like Chinese Food….. :)

Broc6
Ingredients :

3 tablespoons cornstarch, divided
1/2 cup water, plus
2 tablespoons water, divided
1/2 teaspoon garlic powder
750 grams boneless beef , cut into thin strips or small cubes
2 tablespoons vegetable oil, divided
4 cups broccoli florets
1 small onion, cut into wedges
1/2 cup soya sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
hot cooked rice plain / or yellow rice.

Broc2Directions:

In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth. Add beef and toss. In a large non-stick pan over medium heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness. Remove and keep covered so that it stays warm till needed.

Broc7Stir-fry broccoli and onion in remaining oil for 4-5 minutes. Return beef to pan.

In a bowl, combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.

Broc3Cook and stir for 2-3 minutes till dry.

Serve hot with steamed rice or a yellow pulav rice.   Can be even served as a starter. Broc4

Radisson Blu® Launches UAE-Wide Dine and Drive Promotion


When you are in the United Arab Emirates, coming across a sales promotion of “By Two, Get One Free” is so widespread that that you feel uneasy to walk-in if there is no such added attraction; wondering is something is lacking.  I was elated and delighted when I noted that even some top notch Hotels/Restaurants in the area have also joined the band-wagon.
Radisson Blu, one of the world’s leading hotel brands, recently announced the launch of its UAE-wide Dine and Drive promotion where patrons of the brand’s many restaurants will have the opportunity to win one of the two of the latest Mazda 2’s and dine for free in their outlets. The promotion is already underway and runs until May 31st as Taste of Dubai is already over. Regular guests will be given a dining passport in which they can collect a stamp each time they dine at a Radisson Blu restaurant. After collecting three stamps in their passports guests will receive the AED 300 meal voucher and automatically be entered into a raffle to win one of the two Mazda 2’s.

I know of many Foodies in Abu Dhabi, who have an affinity for anything “RADISSON”, so this offer was too tempting to refuse. I have personally experienced the RADISSON mania and the dynamic dining options of the Radisson Blu Abu Dhabi, Yas Island. Restaurants at the hotel range from traditional Italian cuisine at Filini to broad international buffets at Assymetri. Enjoy an alfresco meal at either establishment, and then top it off with an after-dinner drink at Fast Track Lobby Bar. Lounge by the pool with a drink in hand from Shams Pool Bar, or peruse more than 20 other dining spots within walking distance of the hotel.
The catered food was such a gastronomical delight and the service so impeccable, that I was willing to spread the word on this fantastic “too-hard-to-miss” Dine and Drive offer.
Since Radisson Blu first arrived in the United Arab Emirates, the brand has managed to cultivate a loyal base of guests. With this promotion, diners will have the chance to participate in the country’s vibrant food and drink scene, whether on Yas Island, the ultimate leisure and entertainment destination; overlooking the Indian Ocean in Fujairah; taking in the culture in Sharjah; or in Dubai. The dinner voucher is valid in all Radisson Blu restaurants, including those at the Radisson Royal and Park Inn by Radisson, across the UAE, offering guests a chance to sample award- winning local and international cuisine.
Recognized as one of the world’s leading hotel brands, the Radisson Blu has more than 270 hotels in operation in 62 countries, with nine hotels in the UAE alone, in Abu Dhabi, Dubai, Sharjah and Fujairah
For more information, please visit http://www.radissonblu.com/dineanddrive

For further information please contact:
The Carlson Rezidor Hotel Group
Elaine Nettleton, Manager PR & Communications MENA
Tel: +971 50 457 9556 elaine.nettleton@carlsonrezidor.com

Bring on the Chef in you says BON APETITE, and all the best for winning the MAZDA.
Cheers to the DINE AND DRIVE Promotion from Radisson Blu !

Restaurant Review – Nando’s Abu Dhabi


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NANDO’s,   home of legendary Portugese flame-grilled PERI-PERI Chicken, has spread its wings in the UAE and has finally landed in the Capital city ABU DHABI.  The Nando’s cockerel is now ready to warmly welcome all its Abu Dhabi fans in its new nest at the World Trade Center Mall.  The restaurant is located on the third level of the Mall and will be open from 12 noon – 12 midnight on weekdays and from 12 noon – 1 a.m. on weekends.

“We are absolutely delighted to have finally opened our first restaurant in the capital and to have brought the Nando’s experience and PERI-PERI taste close to our Abu Dhabi fans”, said Suhail Gidwani, CEO of Nando’s UAE.

At Nando’s Word Trade Center Mall, customers will have a sizzling experience while enjoying the uniquely butter-fly cut halal chicken.  Marinated for 24-hours in a spicy, traditional sauce and then flame-grilled to perfection in a choice of lemon & herb, mild, or for those who date, hot or extra hot, PERI-PERI Nando’s legendary Chicken, popular all over the world,  is now available in Abu Dhabi for the first time.HB5Q9301

Walking into the new Abu Dhabi restaurant,  customers will enjoy the universal Nando’s experience and relaxed atmosphere while surrounded by an interior designed to evoke the brand’s heritage.  Rich and earthy colours are mixed with real and natural materials, including timber and heavy clay textures.   Large Portugese terracotta pots are displayed around the restaurant along with original South African paintings to create a visual feast for the eye.  One of the unique elements of the restaurant is the beautiful clay wall, carved with an African pattern, a contemporary re-interpretation of the African Mud hut walls.

Spread over 6000 Sq. Ft, the new Nando’s, located next to the Cinema,  can host over 220 guests seated around the indoor table and the al fresco dining area – shaded by olive trees.  The outdoor areas provide a comfortable and intimate atmosphere to enjoy a meal.

HB5Q9243Bring on the Chef in You, were privileged to be invited to its opening,  which was graced by the South African Ambassador.   South African drummers,  a giant sized Barcelos Cockerel, the Mascot of Nando’s and guests and media were present for the grand opening.

HB5Q9252I must  say that the truth about Nando’s Chicken is that once you have taken a bite, it certainly wont be your last.   A favourite with family too, as we have tasted Nando’s at Malaysia, Singapore,  and Thailand too.  And our youngest son, goes…YAY…NANDO’s, whenever,   he sees a Nando’s signboard….and he wont budge until he has had his tummy full.

HB5Q8936Please visit NANDO’s and if you do so, dont leave without ordering the Espertada or Cataplana;   this is one of their topper on the Menu.

To tempt your taste-buds there is Peri-Peri Chicken,  Wings Platters,  Appetizers of roasted vegetables, hummus and pita, chicken livers, Portugese Rolls,  Burgers, Pitas, wraps, salads and sides.

HB5Q8924For drinks you have a choice of hot-drinks like Americano, Cappucino, Espresso, Galao (Portugese for latte), Tea, Chilling drinks and designer drinks too.

To end on a sweet note there is Caramel Cheese Cake, Chocolate Cake, Chocolate Walnut Brownie, Honey Biscuit Cake and Ice Cream & Chocolate Sauce.

So the next time you are wondering where to go for lunch or dinner,  try Nando’s !!!  you are going to love it for sure.

French Beans Side-dish


beans 032 This Beans Side-dish recipe is so effortless that I was wondering if it was too simple to have on the blog, but then I reflected that some of the best things in life are simple things which we overlook and under-rate.

bobeans5Recipes are like a coloring book, the sketches are there, it is up to you to flavor and color it as your palate desire. So go ahead and make it as simple or as elaborate as you want.

bobeans3
Ingredients:
• 500 gms french beans chopped
• 3 tbsps oil
• 3/4 tsp mustard seeds
• 1 green chillies chopped fine
• 1 dry red chilly shredded
• 1 teaspoon veg powder or sambar powder or chilly powder ( use either one only)
• 6-8 curry leaves washed and dried
• 1 large onion chopped fine
• 1 tomato chopped fine
• 3/4 cup fresh grated coconut
• Salt to taste

bobeans4Preparation:
• Heat the oil in a shallow pan and add mustard seeds. When they stop spluttering add the curry leaves and green and red chillies and sauté a little.
• Now add the onion and fry till it turns soft
• Then add tomato and veg powder (or whichever you are using)
• Add the green beans, salt to taste, little water and cook till they are done.
• Add the grated coconut and mix well. Cook for another minute and then turn off the flame.
• Serve hot with rice or chapatis

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Restaurant Review – Peppermill Abu Dhabi


By : Chivonne D’Cruz

“Bring On The Chef In You”  was privileged to be invited to a special lunch by  Peppermill restaurant,  located in Wahda Mall,   to showcase various items on their menu and highlight their unique cooking styles and preparations.    Keeping me good company were Judith Serrao and Darren Serrao;  and it was an enjoyable lunch with good friends and  tantalizing food.  The ambiance, planning and layout was beautiful with classic decor.   The music was soft and pleasant,  enabling the diners to have a conversation with one another, while listening to the soft tunes playing in the background.

DrinksTo start off,  we were given introductory beverages, Fresh Lemon or Mint water, Masala Spiced Chai (tea) and another special drink called the “Deep Blue Sea”,  which was a mix of Lychee and lime.  On a personal note, the mint flavored water stood out and was refreshing and not too overpowering. The Masala Chai was at perfect room temperature,  making it very easy to drink and enjoy. 

Also served were Pappadums & Crackers with an assortment of chutneys and sauces.

Tsoup

On to the food items now, the tasting commenced with “Adraki Tomato Shorba” , which was a ginger flavoured tomato soup, blended with fresh herbs and spices and drizzled with fresh cream.  This was a very innovative dish because the tomato and ginger flavor profiles complimented one another in perfect harmony.  The Chef personally came to our table and explained how this was done and we were awed to know that the tomatoes and ginger were simmered on a slow fire for 4-5 hours.  This appetizer held its own charm and was a positive way to commence the food tasting, making us excited to see what was next on the menu.

kebab2An assortment of various kebabs were presented to us, sample style, and consisted of the following:

Malai prawns

“Tandoori Malai Prawns”, a combination of prawns, cheddar cheese and yogurt spiced with ground ginger garlic and cardamom;

fish

“Machli Pepper Tikka”, tender pieces of fish marinated with yogurt and pepper;

lam chops

“Barrah Kebab”, tender lamb chops marinated with spiced yogurt and cooked in a clay oven;

Mushroom

Khumb Khazanah”, fresh mushrooms stuffed with spinach and cheese topped with cashewnuts and spices, cooked in a clay oven.

The kebab platter had something for everyone; the Tandoori Malai Prawns were soft and not overdone, giving diners the melt in the mouth feeling and very lightly spiced, something people who like mild food can appreciate and enjoy.

Keb platerThe Machli Pepper Tikka was medium spicy, with an excellent marinating mix of Yogurt and Pepper.  Spice lovers would definitely enjoy the bold flavors of the Barrah Kebab, both flavorful and richly spiced. Finally the vegetarian option was the Khumb Khazanah, it was excellent use of a fresh mushroom with spinach, cheese and cashewnuts that stole the show, giving us something to remember with its light flavor and spices, and at the same time something new and innovative.      

On to the main course, the appetizers and the Kebabs definitely opened up an appetite and we were not disappointed at the large spread that was the main course.

jHINGA

The dishes for the main course were: “Jhinga Tadka”, Prawns simmered in fresh coconut Milk with Mustard and Curry Leaves;

PM

“Goan Fish Curry”, tender pieces of fish simmered in fiery red gravy with kokum and finished with freshly pressed coconut milk;

Raan

“Sikandari Raan”, an entire leg of baby lamb marinated in aromatic spices and slowly cooked / the stock, served with potatoes;

Xacuti

“Chicken Xacuti”, chicken cooked in spicy coconut gravy with exotic spices;

PALAK

“Makai Methi Palak”, fresh baby corn, chopped fenugreek and spinach tossed in tomato, onion and chopped garlic;

Dal

“Dal Makhani”, black whole lentils simmered in a crock-pot with tomatoes and cream.

Accompaniments with the curries / gravies were assorted breads: “Naan”, soft leavened flat bread made from refined flour and baked in clay oven, Plain/ Butter; “Cheese & Chilli Naan”, naan stuffed with shredded homemade soft cheese and chopped green chilli; “Tandoori Roti” , unleavened flat bread made from whole wheat flour and baked in clay oven; “Onion Kulcha” , leavened flat bread made from refined flour, onions and stuffed with chopped onions and baked in tandoor.

Biry

In addition to the different breads, there was also biryani and rice selections: “Gosht Biryani”, tender pieces of lamb infused with spices and herbs steamed to perfection with long grain basmati rice, saffron and topped with onions and fresh mint; “Murgh Biryani” , boneless pieces of chicken and herbs steamed to perfection with long grain basmati rice, saffron and topped with onions and fresh mint; “Steamed Basmati Rice” , simply steamed long grain basmati rice “Vegetable Raita.”  

    SH Tuk To describe the Jhinga Tadka was reminiscent of a Thai yellow curry but with an Indian touch and the shrimps were cooked to perfection. The Goan Fish curry and Chicken Xacuti were spicy with the bases for both of them being coconut, still the flavor profiles did come out and they were good dishes that did leave a tingling on the taste buds after having them. The Sikandari Raan was well presented and a visual treat, with the baby potatoes being cooked perfectly and the lamb just sliding of the bone. The vegetable dish Makai Methi Palak gave a very interesting way of incorporating spinach with not the typical vegetables such as cottage cheese or potato, rather with the crunch of fresh baby corn in a thick tomato, onion and chopped garlic sauce. The Dal Makhani, added a touch of cream and that definitely brightened up the dish and made it all the more enjoyable. Definitely for the main courses gravies it would have to be the chicken Xacuti, Sikandari Raan and the Makai Methi Palak that were the stand outs. 

picklew

Moving on to the assorted breads, none of them had a chewy feeling when biting into it. They were fresh and warm, just the way that bread coming out of a clay oven should be, the Cheese and Chilli Naan was excellent along with the simple Butter Naan.

The presentation for the Biryani was Dum style and it was beautifully offered with the bread/dough on top of it and the spices and the aroma that comes out when the bread/dough  is removed really makes one want to try the rice, which came in two flavors- lamb and chicken, served with vegetable Raita that was lightly spiced with fresh vegetables. It was a tough call on which Biryani was the better one, as both of them had their own flavors and tastes that the respective meats gave. The steamed rice was a good option to also put in the tasting menu for people who did not want either Biryani but still wanted to have some rice and also was a good accompaniment with the many curry and gravy dishes that were being served.

ST

At this point, people had eaten, taken out pictures of the food and to end things on a sweet note, we were not disappointed when we were presented a single plate of three desserts, all made sample size. The desserts consisted of: “Shahi Tukda” , toasted brioche caramelized and served with pistachio kulfi ice cream drizzled with saffron sauce and topped with a biscotti; “Gulab Jamun with Rabri” , deep fried milk dumplings stuffed with almonds and pistachios served with sweet condensed milk; “Gajar Halwa”, classic Indian dessert made with grated carrots and milk reduction.  

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The Shahi Tukda was deconstructed so that was a new twist on it, the crunch of the biscotti along with toast of the mini brioche bread and served with the cold ice cream was treat for the senses, the Gulab Jamun was fresh and with the ingredients definitely gave a whole new twist to the classic.

GJ

Lastly the Gajar Halwa was excellent and was not too sweet but at the same time totally hit the spot.

GH

Thank you “Peppermill” for the fabulous experience.   I think you have hit the nail on the head with the concept of Colonial  Indian Cuisine.

chefs

The  restaurant caters to everyone, on different levels, with a nice warm, and cozy ambiance  and excellent service.  The waiters are always ready to help, are well informed of the dishes and make excellent recommendations and are always there to serve you.   

Pmill

Peppermill will undoubtedly become a favourite spot for  the local residents and visitors alike,  and if you have not made a reservation yet,  then what are you waiting for ?

                                                             By :  Chivonne Dcruz

Dill Buns


Dill Buns 2First of all do excuse me for the long hiatus.   Pressing personal and professional commitments kept me away  from our blog,  but though I was  physically away,  my mind was always there and thoughts of our lonely blog plagued me often.

Dill Buns 7I had prepared these Dill Buns a long time ago and thought it opportune to post it now.  These Buns are soft and delicious and  I bet my last dirham that you cant stop at one.

Dill Bunds 8Do try them and enjoy.

Ingredients Needed :

450g  flour
1 teaspoon  salt
40g  (roughly 1/2 cup) yoghurt
20g  (roughly 2 tablespoons) sugar
1 cup or less  (250g)  milk
1 tablespoon oil
1 small egg
1 teaspoon yeast
2-3 tablespoons chopped  dill

150 grams (roughly 2 medium potatoes) of mashed potato


Dill Buns 4Add yogurt to the warm milk.  Dissolve sugar and yeast in this jug and leave aside for 10-20 minutes till foamy.

Take a large bowl and add flour, salt, potato, egg, dill and oil.  Mix and then add the yeast mixture to it and knead till a soft dough is formed.

Cover with a damp tea towel and allow to rise for 2 – 3  hours.

Dill Buns 1After 2-3 hours, punch the dough and form fist sized balls.   Arrange  randomly about 1/2 inches apart,   in two circular or square baking  trays or heat-proof glass dishes.   Leave to proof for 1 hour, covered and till they are joined together and look intertwined.

Dill Buns 5Brush with melted butter and then egg yolk on the top and sprinkle with dill or sesame seeds (optional).

Pre-heat over to 200 deg. C and bake for about 30 minutes or till they are golden brown.

Remove and brush the top of the hot buns with some more melted butter.       Dill buns 9

Serve when warm.

Stuffed Bell Peppers


20140112_133456Ingredients:
Bell Pepper – 4 (any color, more the colors they look nice :) )
Oil – for brushing the bell pepper
For the filling:
Mince – 1 cup
Onion – 1, diced
Ginger Garlic paste – 1 tsp
Spring Onion – 4, diced
Tomato – 1
Green Chilli – 1
Bell Pepper – 1/2, diced
Black Pepper Powder – 1 tsp
Cinnamon stick – 1
Cloves – 2
Bay leaves – 1
Salt – to taste
Turmeric Powder – 1/2 tsp
Coriander Powder – 1 tsp
Dry mango Powder – 1 tsp
Olive oil – 1 tbsp
Peas – ¼ cup
Chopped coriander leaves
Toppings:
Mashed potato
Egg 1 (beaten well)
Kitchen King masala – a pinch
Salt to taste
Shredded mozzarella cheese
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Method:
Cook mince and add salt to taste.
Cut the bell pepper on the top, remove the seeds and brush with oil on all the sides.
Pre-heat the oven to 350F (170C)
For the Filling:
In a pan, heat olive oil, add the bay leaves, crush cloves, cinnamon sticks and add to it.
Add the chopped spring onions, green chilli and onions and fry till the onions turn golden color.
Add the tomato, bell pepper and cook for couple more minutes.
Add all the masala powder and salt and allow to cook for few more minutes till the flavor blends in.
To this add the cooked mince, peas and mix well and garnish with chopped coriander and set aside.
20140112_133429

Fill the cut bell peppers with this mince filling till 2/3 of each bell pepper.
For the Toppings:
Mix mashed potato, masala, salt and egg and top it up over the mince filling. Sprinkle shredded mozzarella cheese over it and place it in a greased baking pan, I used the Pyrex cup cakes non-stick tray, in the oven for 25 – 30 minutes and serve hot with Ketchup on the side!
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Lamb Tongue Chilly Fry


Tongue 2After the over-dose of sugar during the Christmas Season,  here is something spicy and different that you will surely enjoy.    My son was raving about the Braised Lamb Tonuge that he had in Goa;  and he surprised me when he got us some from the local supermarket.  I agreed to cook them on the condition that someone cleaned them and handled them, to which he readily agreed.  It turned out pretty good (as per them).

 Here is the recipe :-

Tongue8

Lamb Tongue     4 Nos.

Ginger – 2 ” bit

Garlic cloves – 8-10 Nos.

Cinnamon -2″

Onions – 5-6 large

Cumin Seeds – 2 tablespoons

Cloves – 8

Pepper corns – 8-10 Nos.

Chilly Powder/Bafat Powder – 2 teaspoons (or more if you want it extra spicy)

Bay leaves – 2-3

Curds – 1 cup

Coriander leaves for garnish

Extra  garam masala powder – 1/2 teaspoon for garnish.

 3-4 potatoes -  made into cubes and deep-fried and kept aside.

Tongue7Put the tongues, bay leaves, and salt into a pressure cooker and boil till done.  Drain the tongue and let cool and then peel off the skin from the tongue and discard.  Cut  into cubes or slices and keep aside.

 Tongue4

Heat the oil in a large pan, slice the onions and cook over medium-low heat, stirring frequently until softened and brown flecks are formed.  Dry grind all the spices.  Grind ginger/garlic.  To the browned onions add the ginger garlic paste and saute,  then add the ground spices and stir for a minute or two.  Add the chopped tongue and fry for a few minutes.  Add water  or stew left behind when pressure cooking the tongue and stir till it is nicely fried and oil/ghee starts glistening.

Tongue5Add curds,  1 tablespoon at a time, till all the curds is incorporated.  At this point check the seasoning and add if anything required and cook till the meat is tender.

Tongue6By now the gravy will have reduced and  you should have a thickish gravy.  Garnish with the mixed spice powder and coriander leaves and fried potatoes and mix well.

Serve immediately with freshly made chappaties or bread rolls.

 Tongue3

Kulkuls


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A lovely sweet to prepare during Christmas time. They are fun to make and I involve the whole family to make them,  just to get them all in the mood for Christmas.  The men/boys :) in my family  were made the ball-makers,  while I rolled/shape the balls into Kulkuls.  They keep very well if stored in a airtight container.

kk7Ingredients :

Flour 1 Kg (maida)

Eggs -3-4

Thick milk of 2 coconuts

Sugar and salt to taste

KK3Add eggs, coconut milk (little by little) salt and sugar to the flour,  which has been sifted and kept in a big bowl.  Form a soft dough (like chappati dough) and set aside for a while-covering it with a damp cloth.

KK1Then form kulkuls on a fork or comb and place on a greased plate.   {You could buy a new packet of combs, wash them in warm water and apply a little oil to the combs to ensure easy removal of the kulkuls when done}.

KK8Deep fry in hot oil till golden.  Remove on paper towels and using two paper towels wipe them so that all excess oil is removed.  Then air them on a flat platter till they cool down.

kk6For icing :  The next day – prepare sugar syrup of half kg. sugar to 1 kg flour.  Add 1 cup of water to the sugar to make into syrup and keep on a slow fire.  When it thickens and coats the back of the spoon, add the kulkuls and hold the vessel with two kitchen towels and toss the kulkuls up and down in the pan so that the sugar syrup is coated evenly on the kulkuls.  Pour quickly onto a flat surface or big platter and separate them them with a fork or ladle to prevent sticking.  Air them so that they cool down quickly.  When cool store in an air-tight container.  Keeps well for about 12-15 days.

kk6Some of the pictures above are without icing;  but they taste lovely with the icing and my youngest son always said they look like snow on the kulkuls.   As we were already high on a over-dose of sugar, I refrained from icing all of them,  though I would prefer to ice them all.

KK5