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

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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

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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.

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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.



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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.

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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 :)

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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.
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Monday, July 20, 2020

A must try Andhra Chilli Chicken recipe!


Hello all,

I love spicy food and this recipe is very close to my heart. The first time I had Andhra Chilli Chicken is from a restaurant in Bengaluru and guess what, this is one popular dish among namma ooru's foodies. A very easy to make Chicken recipe with handful of ingredients. The key ingredients are green chillies and green masala. The green masala is nothing but green chutney I make. For recipe video, check out my IGTV (@soumyagopi).


Ingredients

Chicken                         - 1 kg
Turmeric powder           - 1/2 tsp
Kashmiri Chilli powder - 3/4 tsp
Green Chillies                - 15- 25 nos
Green Chutney (green paste) - 1/2 cup
Onion                             - 1 large, finely chopped
Lemon juice                   - juice of 1/2 lemon
Curry leaves                   - 4-5 strands
Corn flour                       - 1 tsp + 3 tbsps of lukewarm water (optional)
Salt
Oil

For garam masala

Cardamom  - 8 nos
Cloves         - 8 nos
Cassia          - 2 pieces
Coriander seeds  - 1.5 tsp
Cumin seeds       - 1.5 tsp

Dry roast all the spices and coarse grind it.

To make Green Chutney (Masala)

Coriander leaves - 1 bunch (without stem)
Mint leaves         - 1 bunch (without stem)
Green Chillies    - 6-8 nos
Garlic                 - 8 cloves
Ginger                - 1.5" inch
Coconut              - 2 tbsp (optional)
Lemon                - juice of 1/2 lemon
Salt

In a blender, add all the ingredients (except lemon juice) and make a fine paste without adding water. Add lemon juice and mix well. Transfer this to an air tight container and store in refrigerator upto two weeks. Add this green chutney to your raita, chaat and also you can use it as sandwich filling.

Andhra Chilli Chicken Preparation

  1. In a large bowl, add washed and cleaned chicken pieces.
  2. To this add Turmeric powder, Kashmiri Chilli powder, Green paste and salt. Keep it for marination for min 1 hour.
  3. Heat oil in a pan and add chopped onions. Add salt. Stir it till the onions become translucent or turn light brown in color. Add some curry leaves.
  4. Reduce the flame to low -medium and add the marinated Chicken pieces. Mix well and stir for 2 mins. Add the green chillies, combine well and cover and cook for few mins.
  5. Once all the juices (water) starts coming out from the Chicken, remove the lid and stir occasionally till oil starts appearing.
  6. Once the chicken is cooked, add the garam masala powder.
  7. Check the salt and spice level at this point. Add green chillies if you need it 'super spicy'.
  8. Mix 1 tsp corn flour with 3 tbsps of lukewarm water and add this to the Chicken masala.
  9. Add lemon juice and turn of the heat.
  10. Serve it hot with Rice, Chapathi or paratha.
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Thursday, July 16, 2020

Pazhampori/Banana Fritters on a rainy evening


Pazhampori... This golden beauty is my favourite tea time snack. This popular Banana fritters made of Nenthran variety banana is an absolute favourite snack for most of the Keralites. Today the weather demanded something hot to enjoy with tea. Here is the recipe which many of you guys (including Non-Malayalees) been asking me since long time -  

Ingredients 

Banana (Nenthran) - 1 (cut 1/2 and divide into thin slices)
Maida - 1/4 cup
Rice powder - 1 tbsp
Turmeric powder - 1/4 tsp
Cardamom pow - 1 pinch
Cumin - 1 pinch (crush using hands)
Sugar - 1 tbsp
Black sesame (optional) - 1/2 tsp
Salt (optional) - 1 pinch
Water
Oil for frying

Preparation


  • In a bowl, mix everything. 
  • Make sure there are no lumps. Batter should be like Dosa batter consistency. 
  • Dip banana slices one at a time and gently  drop in the hot oil. 
  • Cook it on low flame till both sides become golden brown. 
  • Remove fritters from the oil and keep it on a kitchen towel to avoid any excess oil.
  • Serve hot with tea/coffee.


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Saturday, June 27, 2020

Kerala style Prawns fry/ Chemmeen fry


Prawwwwwnsssss is my favourite Seafood. Kerala style Prawns fry is something which I grew up eating, something which I cook very often. Whenever I visit my hometown Kochi, my Mom will prepare this dish for me and I don't need any other accompaniments or curries with rice if Prawns is there. This recipe will be amazingly delicious if you make it with fresh tiny Prawns from Coastal side. Sadly I had to settle with medium sized Prawns which is easily available in Bengaluru. This Prawns fry is very simple and easy to make which goes well with rice and Dal/Sambhar/Moru curry. 

Ingredients

Prawns - 250 gms
Shallots - 3/4 cup/ 1 handful
Dry Red Chillies - 4 -5 no's
Garlic - 5 cloves (finely chopped)
Turmeric Powder - 1 tsp
Kashmiri Chilli powder - 2 tsp
Garam Masala - 1/2 tsp
Tamarind extract - 1/4 tsp
Mustard Seeds  - 1/2 tsp
Coconut Oil - 3 tbsp
Curry leaves - 3 sprigs

Preparation


  • Clean, devein and wash the Prawns. Before the last rinse, add a spoon full of vinegar to it and rinse well. This will help to reduce any strong seafood smell.
  • In a pan add Prawns, 1/2 tsp Turmeric, 1 tsp Kashmiri/ regular Chilli Powder and Salt. Combine well and add 1/4 cup water to it. Cook the Prawns on medium flame till it's boiled (approximately 3-4 mins). Remove the excess water and keep it aside.
  • In a blender, crush red chillies, shallots by adding little bit salt. Do not add water.
  • Heat coconut oil in a pan and add mustard seeds and curry leaves. To this add the shallots- red chilli mix and chopped garlic. Fry till the shallots turn light brown in colour.
  • Add the remaining turmeric powder, Kashmiri Chilli powder and fry for few seconds.
  • Adjust salt and add Tamarind extract. Stir well.
  • Add the cooked Prawns and fry for few mins. Add few spoons of oil to make the process faster and to avoid Prawns from over cooking. Fry till you get a crispy texture.
  • Add Garam masala and combine well. Turn of the heat and serve the Prawns hot with rice and curry.


Note: Adjust the spice level by increasing the amount of Chilli powder. When I boil Prawns I use regular chilli powder, so that Prawns absorb the spice. While frying Kashmiri Chilli is recommended for that bright red colour. When you grind shallots, slightly crush it and make sure it won't become paste. Best way to crush the shallots is by using a Pestle and mortar. Tamarind is used to adjust the spice level, if your dish is not that spicy (depend on the chillies used), you can avoid adding the Tamarind extract.

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Amritsari Fish Fry


Hello guys...

I can't tell you all how happy I was to try this dish. I was watching some recipe videos on Youtube and happened to watch Chef Kunal Kapoor's video on Amritsari Fish Fry. Till now I have seen most of the people making this simple dish in the wrong way by batter frying it like Pakoda. I liked the way Chef Kunal made Amritsari Fish Fry; inspired by his recipe I have tried it and it turned out to be an amazing dish. Using simple techniques and ingredients, you can create a delicious Amritsari Fish Fry. On a rainy day, enjoy this hot fish fry with the drink of your choice :)

Ingredients

Boneless fish cubes - 400 gm
Carom seeds (ajwain) - 1/2 - 3/4 
Asafoetida (Hing) - 2 pinch 
Lemon - juice of 1/2 lemon 
Turmeric powder - 1/4 tsp
Chilli powder - 2.5 tsp
Ginger garlic paste - 1 tsp
Besan - 3 tbsp
Rice powder - 1 tbsp
Salt
Oil

Preparation

  • Wash the fish cubes thoroughly.
  • In a bowl add fish cubes, ajwain, and asafoetida. Mix well. 
  • Add turmeric, ginger garlic paste, and 1 tsp chilli powder.
  • In a small bowl mix besan and rice powder. Add this flour gradually to the fish pieces. Once you get the desired consistency ( I used almost 3 tbsp of besan and rice powder mix), add lemon juice and remaining chilli powder. Add salt and mix well.
  • Leave it aside for 15-20 mins.
  • Heat oil in a kadai on low - medium flame and add fish pieces. Once it is fried well, take out from the oil and keep in on a kitchen tissue. Then after 2 mins once the oil is hot again, switch it to high flame and fry the fish pieces again. This double frying method will add the crunch factor to it. Once it is done take out from the oil.
  • Garnish with some chilli powder, chaat masala, and coriander leaves. Serve hot with green chutney or ketchup :)

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Wednesday, May 27, 2020

Super Easy Banana Walnut Chocolate Cake!


Hello guys...

It's been more than two months of lockdown in India and things are slowly becoming normal expect the number of rising Covid19 cases. Like all others, I also wish if there was a reset button for 2020. It's kind of roller-coaster ride for us, human beings. The fun part of the lockdown is that we are mastering our cooking skills. I always thought I can't bake a cake for xyz reasons. But this time, I thought will give it a try (after watching so many videos and bugging my baker friends with silly questions). The result was goey, spongy, chocolatey goodness fresh from the oven. So here is the recipe, do try it and let me know the feedback.

Ingredients

Banana                              - 4 nos (small size)/ 2 big over riped
All purpose flour (Maida) - 1.5 cups
Walnut                              - 1/4 - 1/2 cup (roughly chopped)
Sugar                                - 3/4 cup
Cocoa powder                  - 2 tbsp
Baking powder                - 1 tsp
Baking Soda                    - 1/2 tsp
Salt                                  - 1 pinch
Milk                                - 1/4 cup (room temp)
Vinegar/Lemon juice      - 1 tbsp
Vegetable Oil                  - 1/2 cup
Water                              - 2 tbsp (add extra tbsp only if it is required)

Preparation

  1. Using a blender, grind Banana and sugar to a smooth paste.
  2. Grease the cake tin with oil and line the bottom with parchment paper. Keep it aside
  3. In a large bowl, sift flour, baking powder, baking soda, salt, and cocoa powder
  4. To the dry ingredients add banana+ sugar mix, vegetable oil and mix well.
  5. Add milk, vinegar (or lemon juice) and water and combine well.
  6. Add chopped walnuts and mix again and transfer to the cake tin.
  7. Garnish with some walnuts.
  8. Gently tap the cake tin twice to avoid the air bubbles.
  9. Pre-heat the oven to 180 C and bake the cake for 25-35 mins.
  10. Insert a tooth pick or knife in the center of cake, if it comes out clean, leave it to rest for 5 mins in the cake mould before transferring to a wire rack.
  11. Once the cake cool down, slice it and enjoy this super delicious cake with a hot cup of tea/coffee.
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Thursday, May 14, 2020

Summer special dessert - Aam Bhapa Doi (Steamed Mango Yogurt)



I am enjoying this lockdown time by cooking something special almost on daily basis. This is the time to enjoy mangoes to the fullest and I got three variety mangoes from a Mango vendor from Kolar. The Himampasand, Alphonso and Banganapalli mangoes were too good. Using Alphonso mangoes, I created a simple Bengali dessert called Aam Bhapa Doi (Don't forget to read the note) :)

Serves: 4+ 
Cooking time: ~45 mins

Ingredients

Mango                              - 1 (I used puree of 1 Alphonso mango)
Condensed Milk               - 400 gm ( 1 tin)
Yogurt                               - 400 gm
Cardamom powder           - 1/4 - 1/2 tsp
Pistachios                         - chopped, for garnishing
Mango pieces                   - for garnishing 

Preparation


  • In a bowl, whisk hung/set yogurt. 
  • To the yogurt, add condensed milk, mango puree, and cardamom powder. Whisk well to ensure no lumps are there. 


  • Transfer the Aam Doi mix to a bowl/claypot in which you want to steam and cover it using aluminium foil.

  • Heat water in the steamer and once water is hot, place the bowl(s) and cover it with a lid. Steam the mango mix for 20-30 mins. 

  • Once Aam Bhapa Doi is ready, take out from the steamer and leave it to cool down. Bring it to room temperature.

  • Refrigerate Aam Bhapa Doi for 6-8 hours before consuming.

  • Before serving garnish the dessert with chopped pistachios and mango pieces.
Note: It's best to use hung yogurt for this recipe. I didn't have much patience and the yogurt I used directly from the pack was very thick. If you prefer the dessert to be less sweet, then reduce the condense milk quantity to 3/4th tin. Aam Bhapa Doi tastes better and creamier if you refrigerator it for 6-8 hours. For immediate usage refrigerate for 1-2 hours. 

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Monday, February 17, 2020

Cooking with Stars - A Masterclass by Michelin Star Chef Chris Galvin from London at CUR8, Four Seasons Hotel, Bengaluru!




Tasting a spread of Chef's special dishes is always fun and exciting especially if the Chef has already known for his Michelin starred restaurants. I was in the same spot when I recently met Michelin star Chef Chris Galvin at CUR8, Four Seasons Hotel. Chef Galvin believes in farm to table concept and demonstrated four beautiful dishes with the finest ingredients he could source. The dishes he created transported us to the coast of Meditteranean sea.

Click on the video to check out my YouTube video :)

Chef Galvin created four magical dishes - 
  • Imam Bayildi (a classic Turkish Aubergine dish)
  • Escabeche of Yellowfin Tuna with Aubergine Puree and Herbs
  • John Dory with Orange glazed Endive, Cauliflower Puree, with a dressing of Curry Oil, Pine nuts and Sultanas
  • Charred Pumpkin, Burrata, Chima de rappe, Hazelnut, Pomegranate, and Sage.






We tasted some of the finest dishes and in every nibble I had, I could feel Chef's passion for cooking. Throughout the masterclass, Chef Galvin interacted with the audience and also shared his cooking memories and other interesting kitchen stories.

This was my first visit to Four Seasons Hotel after hearing so much about this beautiful property from non-foodie friends. I really enjoyed the Masterclass. Thank you team Four Seasons Hotel, Gargi Guha, Shireen and Samprathi for having me over.

Check out Four Seasons Hotel Bengaluru's page here


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