Tuesday, October 6, 2020

Enjoy a multi-cuisine experience with NH7 Refuel, a Highway restaurant




I'm always game for North Indian food, especially if it is Punjabi cuisine, then nothing like it. I recently received a box full of happiness from NH7 Refuel and enjoyed a wonderful spread after so many months. When a darling friend of mine, Sheetal wanted me to try their food I had few questions on my mind about the delivery, freshness, and quality of the food as this restaurant is located at Devanahalli, close to BIAL. All my worries were gone in a jiff when I received the well-packed paper containers from the restaurant. All the dishes were so flavorful and finger-licking good.




I loved the stuffed tikkas (Chicken and Paneer) which had a beautiful charred flavor. The tandoori items had a salad and mint chutney as accompaniments. The Saag and Makki di Roti combo was simply divine with a spoon full of butter and jaggery. Their Dal Makhani, Chicken Punjabi, and Murgh Methi Chaman were cooked to perfection with the right amount of fat. I enjoyed it with the super delicious Mushroom Biryani and Butter Naan.





A good meal has to end on a sweet note and I tried their Gajar Ka Halwa. The Halwa was very different from the ones I had tried in the past. The right amount of sweetness and melt-in-the-mouth texture made it a great dessert. I wish they had added more nuts for a crunchy feel.


Overall the meal I tried from NH7 Refuel was a delightful experience. The restaurant is open for Dine-in as well and it's a great halt option for people who are looking for a short drive to Nandi Hills or towards the airport area. If you are not comfortable stepping out from home, then opt for home delivery.

For more details, check out NH7 Refuel

For more information/ home delivery contact - +91 9945243000

Follow me on  -
Instagram- soumyagopi 
Facebook - You gotta try it 
Zomato- Yougottatryit
Twitter- Soumya_Gopi
For any queries or feedback, call +91-9886771173 or send a mail to afoodiestrail@gmail.com

Tuesday, September 15, 2020

A Sweet and Spicy Recipe using FreshtoHome Lamb Chops!



Living in a metro city has many advantages, out of which the main one will be getting fresh poultry, meat, and fish delivered to the doorstep. We are going through a global pandemic and just like me, most people do not want to step out from home even for grocery shopping. So for contactless delivery and online orders, FreshtoHome has always been in my top of the list. FreshtoHome always catered to my needs for fresh and chemical-free products. My recent order from them was juicy lamb chops and this time I wanted to try something oriental. So here is the recipe for sweet and spicy lamb chops.

Ingredients

Lamb Chops                              - 400 gms
Coriander seeds                         - 2 tbsp
Pepper                                       - 1 tbsp
Kashmiri Chilli powder            - 1 tsp
Ginger - garlic                           - 1 tbsp (finely chopped)
Soya Sauce                                - 1 tbsp
Red Chilli Sauce                       - 2 tbsp
Hoisin Sauce                             - 2 tbsp
Vinegar                                      - 1 tbsp
Sesame Oil                                - 2 - 3 tsp
Salt                                            - as per taste (Add very less as sauces contains salt)
Water                                         - 2 cups
Corn flour                                  - 1 tsp (mixed with 2 tbsp lukewarm water)

Preparation

  • Crush Coriander seeds and pepper (no need to make a fine powder).


  • Wash and clean the lamb chops and marinate it with all the sauces, vinegar, salt, chilli powder, finely chopped ginger and garlic, and Coriander - pepper mix (use 1 tbsp and reserve the pending for cooking). Adjust the quantity of spices or sauces according to your taste.
  • Keep the lamb chops for marination for at least half an hour (overnight marination is best).
  • In a grill pan, heat oil and add the lamb chops.


  • Keep turning every few mins by adding Coriander - Pepper mix, till the lamb chops are cooked according to your preference/ charred nicely.
  • Once the lamb chops are ready, take it out from the grill pan and keep it aside.


  • Scrap the pan with a spatula and add 2 cups of water. Once sauce starts boiling, add the corn flour mix.
  • Add the lamb chops to the pan and coat well with the sauce. Add the remaining Coriander - pepper powder to the sauce.
  • Switch of the flame and keep it closed for 15 mins before serving.
  • Garnish with toasted sesame seeds (optional).
To check FreshtoHome products, click here

Follow me on  -
Instagram- soumyagopi 
Facebook - You gotta try it 
Zomato- Yougottatryit
Twitter- Soumya_Gopi
For any queries or feedback, call +91-9886771173 or send a mail to afoodiestrail@gmail.com

Wednesday, September 2, 2020

Simple Chicken Fry Recipe

Add caption

 Ingredients

Chicken (preferably Boneless) - 400 gms
Turmeric powder                      - 1 tsp
Pepper powder                          - 1 tsp
Kashmiri Chilli powder            - 1 tsp
Ginger garlic paste                   - 3/4 tbsp
Easten Chicken Masala            - 2.5 tbsp
Chilli powder                           - 1 tsp
Crushed Chilli flakes               - 1 tsp (increase the quantity if you like it spicier)
Vinegar                                    - 1 tsp
Curry leaves                            - 2-3 strands
Green Chilli                             - 4-5 nos
Oil                                            - 3 - 4 tbsp
Salt                                           - as per taste

Preparation

  1. Marinate Chicken with all the spices, vinegar and salt. Adjust the quantity of spices according to your taste.
  2. Keep it for marination for at least half an hour (overnight marination is best).
  3. In a flat pan, heat oil (on low flame) and add the chicken pieces
  4. Add curry leaves and green chillies.
  5. Cover it with a lid and flip the pieces every 2-3 mins.
  6. Fry till chicken pieces are done and crispy outside.
  7. Take out the Chicken pieces and crumbs and remove excess oil using a kitchen napkin.
  8. Sprinkle 1/2 tsp chilli powder.
  9. Serve it hot with rice or chapati.

Follow me on  -
Instagram- soumyagopi 
Facebook - You gotta try it 
Zomato- Yougottatryit
Twitter- Soumya_Gopi
For any queries or feedback, call +91-9886771173 or send a mail to afoodiestrail@gmail.com

Tuesday, August 4, 2020

Easy Seer Fish Fry!



Hello all,

It's meemee (fish) time. Meen/Fish is an integral part of an average Malayali household. Being from a coastal town, Kochi I really miss the fresh seafood we get there abundantly. Daily morning people will come to the doorstep and sell their fresh catch of the day. In Bangalore, we don't have any privileges like that. We completely depend on neighborhood fish shops or online services.


This Seer fish fry is damn easy to make and you will love the flavors. So here is the fish fry recipe 

Ingredients

Seer/ Neimeen or any fish - 500 gms
Chilli powder - 2 tbsp
Kashmiri Chilli powder - 2 tbsp
Garlic - 4 pods
Ginger - 1" inch
Shallots/Small onion - 2 nos
Turmeric powder - 1/4 tsp
Pepper - 3/4 tbsp
Vinegar - 1 - 1.5 tsp
Curry leaves - 4 strands
Coconut oil for frying
Salt
Water - 2-3 tbsp (for grinding masala)

Preparation

  1. Wash and clean fish pieces. In the last rinse add a spoon of Vinegar and wash fish pieces.  This will help to avoid any strong smell.
  2. In a blender, grind Ginger, garlic, pepper, turmeric powder, chilli powder, shallots, vinegar, and salt. Add water gradually and make a smooth paste.
  3. Sprinkle some salt on the fish pieces.
  4. Apply masala evenly on fish pieces. Coat well and marinate it for 20-30 mins.
  5. Heat coconut oil in a pan (preferably flat pan) and place the curry leaves strands on it.
  6. Place the fish pieces on the griddle and fry it on low flame for about 3 mins on each side.
  7. Keep frying till the masala coated on fish slices looks crunchy.
  8. Once both sides are cooked, turn off the heat and remove from the pan after 1-2 mins.
  9. Enjoy this fish fry with rice and curry or just with some fresh salad on the side.



Follow me on  -
Instagram- soumyagopi 
Facebook - You gotta try it 
Zomato- Yougottatryit
Twitter- Soumya_Gopi
For any queries or feedback, call +91-9886771173 or send a mail to afoodiestrail@gmail.com

Friday, July 31, 2020

A rich Sheer Khurma for Eid- Al-Adha!


For a foodie like me Eid is about indulging in Biryani and wishing all my friends from all over the world. Sheer Khurma is a special dessert made on the occasion of Eid, a popular dessert originated from Persia. This is Vermicelli pudding but what makes it different from the regular Semiya Payasam/Vermicelli Pudding is that the rich ingredients used for the dessert, most importantly the thin nylon Vermicelli and lots and lots of nuts and dry fruits. Sheer Khurma means dates (Khurma) cooked in milk (Sheer). Whenever I attend any Lucknowi food festival at restaurants, the first thing I look for will be Sheer Khurma. Here is the recipe for a delicious Sheer Khurma/Khorma.

Sheer Khurma Recipe

Ingredients

Nylon Vermicelli                      - 1 cup (break it into equal pieces)
Milk                                          - 1 litre (use milk with high fat content)
Cardamom powder                   - 1/2 tsp
Condensed milk                        - 200 gm (I used small tin Amul Mithai Mate)
Sugar                                         - 4 tsps (Add according to your taste)
Ghee                                          - 2.5 - 3 tbsp
Dry fruits (chopped dates, 
cashew nuts, raisins)                 - 1 handful each/ or according your preference
Pistachios (chopped)                - for garnishing
Rose water                               - 1/4 tsp


Preparation

  1. In a heavy bottomed vessel, heat the milk. Stir occasionally.
  2. Once the milk starts boiling, add condensed milk, sugar and combine well.
  3. In another pan, heat clarified butter/ghee and fry the nuts and dry fruits.
  4. In the same pan, add nylon vermicelli and fry till golden brown in color. Do not over fry it.
  5. To the boiling milk, add cardamon powder and fried nuts and dry fruits (Preserve some dry fruits for garnishing). Stir well for 2 mins.
  6. Add the fried Vermicelli. Stir and cook for 5 mins.
  7. Once the Vermicelli is cooked well, add rose water and turn of the flame and close it with a lid. Leave it aside for 10 mins.
  8. You can serve the Sheer Khurma hot or chilled. Before serving garnish the dessert bowl with dry fruits, nuts, pistachios and saffron strands (optional).
Note: You can increase the amount of sugar according to your preference. As I used a tin of condensed milk, 4 tsps of sugar was good enough for the quantity I made.

Follow me on  -
Instagram- soumyagopi 
Facebook - You gotta try it 
Zomato- Yougottatryit
Twitter- Soumya_Gopi
For any queries or feedback, call +91-9886771173 or send a mail to afoodiestrail@gmail.com

Monday, July 27, 2020

Konju Pappas/ Prawns cooked in Coconut milk!


Hello all,

Today I made something simple and delicious dish using Prawns. It's Konju Pappas (Prawns cooked in Coconut milk). The recipe video will be on my IGTV soon. In most of the Kerala style fish recipes, we add a bit of Fenugreek/Methi/Uluva which enhances the curry taste. In this recipe, you can add sliced tomatoes before adding coconut milk. I used Kudam puli instead of tomato for the sour factor. The Kudampuli taste in fish curry is so amazing. This same Pappas recipe can be used for making Pomfret, Pearl spot, or Seer fish. This curry will go well with rice, chapati, appam, or idiyappam.

Ingredients


Prawns                              - 250 gms
Onion                                - 1 (halved and thinly sliced)
Green Chilli                      - 3-4 nos
Garlic                                - 8 pods
Ginger                               - 1" inch, thinly sliced
Turmeric powder              - 1/2 tsp
Kashmiri Chilli powder    - 2 tbsp
Chilli powder                   - 1 tsp
Fenugreek powder           - 1/4 tsp
Coriander powder            - 1 tbsp
Pepper powder                 - 3/4 tsp
Mustard seeds                  - 3/4 tsp
Curry leaves                     - 3 strands
Kudam puli/ Malabar Tamarind- 2 nos (soak it in water for 15 mins)
Coconut milk                   - 1 cup/200 ml (thick)
Coconut oil
Salt

Preparation

  1. Heat oil in a pan and add mustard seeds. Let it splutter.
  2. Add curry leaves and sliced onions and saute for 1-2 mins on a low-med flame. Add 1/2 tsp of salt.
  3. Add green chillies, ginger, and garlic and saute till onions become soft.
  4. Add Turmeric powder and stir well.
  5. In a small bowl combine coriander powder, fenugreek powder, pepper powder, and red chilli powder with 1-2 spoons of water. Make a paste form. Add this paste to the pan and stir well.
  6. Add Kashmiri Chilli powder and combine everything together. Stir for few seconds and add Kudampuli pieces.
  7. Add 3/4 -1 cup water and bring it to a boil.
  8. Once the gravy starts boiling, adjust salt, and add prawns. Cover and cook for 3-4 mins.
  9. Remove the lid and cook for a minute and add thick coconut milk.
  10. Once bubbles start forming, add some curry leaves and switch of the flame.

Enjoy this Konju Pappas with Rice/Chapathi/Appam/Idiyappam :)

Follow me on  -
Instagram- soumyagopi 
Facebook - You gotta try it 
Zomato- Yougottatryit
Twitter- Soumya_Gopi
For any queries or feedback, call +91-9886771173 or send a mail to afoodiestrail@gmail.com

Wednesday, July 22, 2020

Firecracker Chicken with Veg Fried Rice!


Who doesn't like a quick and easy meal? So here is my favorite comfort meal which can be prepared in less than half an hour and you can enjoy this meal while binge-watching your favorite Netflix show. Its Veg fried rice with Firecracker Chicken. You will get addicted to this sweet and spicy firecracker chicken. Usually, it's made with Buffalo sauce (hot sauce) and I didn't have it this time, so replaced it with Red Chilli Sauce and this was another hit dish.

Firecracker Chicken Recipe

Ingredients

Boneless Chicken - 2 breast pieces, cut it to 1-inch cubes
Cornflour - 2 tbsp
Egg - 1
Pepper powder - 3/4 tsp
Buffalo Sauce (Hot sauce)/Red Chilli Sauce - 150 ml
Brown Sugar - 2.5 tbsp
Apple Cider Vinegar - 1 tbsp
Red Chilli flakes - 1 tsp
Spring onion - 1 handful (chopped, for garnishing)
Salt
Oil 

Preparation

  1. In a bowl add chicken pieces, salt, and pepper powder. Crack in one egg, add cornflour, and mix everything well. Keep it aside for 15 mins.
  2. In a small bowl, add the hot sauce, brown sugar, apple cider vinegar, and red chilli flakes and whisk it well.
  3. Heat oil in a pan and once the oil is hot add chicken pieces one by one. Once the lower part turns brown in color, turn the chicken pieces. Fry till golden brown on both sides. 
  4. If you are frying in two batches, after frying the second batch, take out the chicken pieces combine it with the first batch fried chicken and put it in hot oil again for a few seconds. This way the chicken pieces will remain crunchy.
  5. Heat a wok/pan, add the prepared sauce, and toss the chicken pieces in it.  Make sure all the pieces are coated well with the sauce. Garnish with Spring onion and serve it hot with fried rice or Hakka noodles.

Veg Fried Rice

Ingredients

Cooked Rice - 4 cups (use leftover rice/ prepare fresh rice before 2-3 hours of cooking and leave it in the fridge)
Assorted Vegetables (Carrot, Beans, Zucchini, Baby corn) - 1 cup
Pepper powder - 1 tsp
Light Soya sauce  - 1 tbsp
Vinegar - 1 tsp
Spring onion and celery - chopped, for garnishing
Sesame oil / vegetable oil - 2-3 tbsp
Salt

Preparation

  1. Heat oil in a wok and add the vegetables and sprinkle some salt.
  2. Saute till the vegetables become soft. Keep the flame high.
  3. For making this process fast, cover it for 2 mins (on medium flame).
  4. Once the veggies are done, add cooked rice and add salt. Do not put too much salt as Soya sauce contains salt.
  5. Saute for a min and add pepper powder, soya sauce, and vinegar. Combine well and turn off the heat. Garnish it with chopped spring onion and celery.
  6. Serve it hot.
Follow me on  -
Instagram- soumyagopi 
Facebook - You gotta try it 
Zomato- Yougottatryit
Twitter- Soumya_Gopi
For any queries or feedback, call +91-9886771173 or send a mail to afoodiestrail@gmail.com