Review - Church Street Social at Bangalore,India


Grilled Chicken
This review had been due for a while and today that I miss Bangalore after being away for a month, thought I’d pay a tribute with this.
Church street social was one of the first of its kind in Bangalore, with its chilled out atmosphere which is perfect for catching up with friends as well as for a date or even a formal meeting (albeit only in the afternoons this one!).

I had a tasting meet by Black dog to attend few months back when I got a chance to try their new brunch menu.
It was a sunny Sunday and the place welcomed me with its cool interiors.
The music was playing and I could feel the hustle bustle of people lazying around and waiters running about.

This is how the brunch journey unfolded -

Drunken Dates Pancakes
Drunken Dates pancakes with maple syrup - I still remember the taste of alcohol in my mouth so yes, the pancakes were really drunk! The dish was quite filling in itself and I only had half of it to save some appetite. The pancakes were thick, wholesome and well cooked. Combination of dates on pancakes was unique but interesting.

Pork sausages
Feiry Chooza Pops – as the name suggests, they were basically chicken poppers, with curry leaves. Andhra twist if I may say so. Very appetizing and went very well with my mojito.

Fiery Chicken Poppers

Steaks and Eggs with Paprika Butter – The steak is easy to undercook or overcook, and the team managed the perfect balance. They were tiny steak bites, with pepper butter sauce. It was not spicy or heavy on the palette. Good breakfast meal.
Pork Wurstel with Spiced Mustard Crème Sauce – Twisty name for pork sausages, but a delight they were. A little on the thicker side, but good for a hearty breakfast menu. Very flavourful and went well with the mustard sauce on the side.

Roast Chicken with veggies – This was by far my favorite on the menu. A huge piece of chicken thigh, perfectly marinated, then broiled and grilled, Served with roasted veggies on the side in a very inventive steel plate. The colors just popped in the setting. A piece of art to look at and was equally juicy and succulent. They can easily have it on their lunch menu too. Must try.

The deserts arrived when the tummy was already filled upto the brim but I could not resist their Fruit Parfait and the Plum Pudding. The desserts sadly were not as great as the brunch main courses, but I wasn’t complaining after that hearty meal they treated me to.

They also have a lot of other breakfast options available such as the English breakfast with variety of eggs and toast and bakes beans.

A fun place to be any day of the week, esp weekends if you’re a cocktail and music fan, or Sunday mornings if you wanna have a lazy brunch.

Finally I am Back!!!


A big Thank you to everyone who visited my blog all this while as well as a big apology to the followers for being absent since some time now.

I was going through a lot in personal life as well as my ligament injury which restricted my movements and the time I could spend in the kitchen.

I am back now and shall post all of the recipes I had tried in the last few months, most of which were salads and assemblies of eggs and sausages :)

Because now I am almost on bed most times, so to keep myself fit, my focus shall be on healthy food. The last few weeks have made me realize the importance of this more than ever!

I will create a new section on the blog dedicated to 'Health, Fitness and Health Food'.

Keep following and keep visiting for amazing info coming your way soon!

Please post comments or email me your suggestions and any advice on what and how you'd like to see here.

Bon Appetite!
Loads of Love <3 p="">

History Of Ice Cream!!


Summer is here!!!!

Let's find out why our favorite summer dessert is the way it is and how it came out being - ICECREAM!!
Why do we call it "ice cream?"
Excellent question! Centuries ago people started making refreshing summer-time desserts by taking sweet cream (the richest part of milk) or custard (egg-based puddings) and cooling them down with ice. The chillier the cream, the more solid the product. In sum: the first "iced creams" were so named because the appelation described the process. Seasonal fruit flavors predominated. Different words were used in other languages. Before modern refrigeration mostly wealthy people had access to ice (and by association, iced cream) in the summer. This made ice cream a rare treat. It was not until the late 19th century "ice cream" was consumed by Americans across all socio-economic levels. According to the Oxford English Dictionary the first print occurrence of the word "iced cream" as in 1688. The term "ice cream" shows up in 1744. That corresponds approximately with the time when "modern" ice creams were first manufactured. treat until mass modern technology punched in.

The Evolution of Ice Cream

Ice cream's origins are known to reach back as far as the second century B.C., although no specific date of origin nor inventor has been undisputably credited with its discovery. We know that Alexander the Great enjoyed snow and ice flavored with honey and nectar. Biblical references also show that King Solomon was fond of iced drinks during harvesting. During the Roman Empire, Nero Claudius Caesar (A.D. 54-86) frequently sent runners into the mountains for snow, which was then flavored with fruits and juices.
Over a thousand years later, Marco Polo returned to Italy from the Far East with a recipe that closely resembled what is now called sherbet. Historians estimate that this recipe evolved into ice cream sometime in the 16th century. England seems to have discovered ice cream at the same time, or perhaps even earlier than the Italians. "Cream Ice," as it was called, appeared regularly at the table of Charles I during the 17th century. France was introduced to similar frozen desserts in 1553 by the Italian Catherine de Medici when she became the wife of Henry II of France. It wasn't until 1660 that ice cream was made available to the general public. The Sicilian Procopio introduced a recipe blending milk, cream, butter and eggs at Café Procope, the first café in Paris.
Ice Cream for America
The first official account of ice cream in the New World comes from a letter written in 1744 by a guest of Maryland Governor William Bladen. The first advertisement for ice cream in this country appeared in the New York Gazette on May 12, 1777, when confectioner Philip Lenzi announced that ice cream was available "almost every day." Records kept by a Chatham Street, New York, merchant show that President George Washington spent approximately $200 for ice cream during the summer of 1790. Inventory records of Mount Vernon taken after Washington's death revealed "two pewter ice cream pots." President Thomas Jefferson was said to have a favorite 18-step recipe for an ice cream delicacy that resembled a modern-day Baked Alaska. Check out President Jefferson's vanilla ice cream recipe here. In 1813, Dolley Madison served a magnificent strawberry ice cream creation at President Madison's second inaugural banquet at the White House.
Until 1800, ice cream remained a rare and exotic dessert enjoyed mostly by the elite. Around 1800, insulated ice houses were invented. Manufacturing ice cream soon became an industry in America, pioneered in 1851 by a Baltimore milk dealer named Jacob Fussell. Like other American industries, ice cream production increased because of technological innovations, including steam power, mechanical refrigeration, the homogenizer, electric power and motors, packing machines, and new freezing processes and equipment. In addition, motorized delivery vehicles dramatically changed the industry. Due to ongoing technological advances, today's total frozen dairy annual production in the United States is more than 1.6 billion gallons.
Wide availability of ice cream in the late 19th century led to new creations. In 1874, the American soda fountain shop and the profession of the "soda jerk" emerged with the invention of the ice cream soda. In response to religious criticism for eating "sinfully" rich ice cream sodas on Sundays, ice cream merchants left out the carbonated water and invented the ice cream "Sunday" in the late 1890's. The name was eventually changed to "sundae" to remove any connection with the Sabbath.
Ice cream became an edible morale symbol during World War II. Each branch of the military tried to outdo the others in serving ice cream to its troops. In 1945, the first "floating ice cream parlor" was built for sailors in the western Pacific. When the war ended, and dairy product rationing was lifted, America celebrated its victory with ice cream. Americans consumed over 20 quarts of ice cream per person in 1946.
In the 1940s through the ‘70s, ice cream production was relatively constant in the United States. As more prepackaged ice cream was sold through supermarkets, traditional ice cream parlors and soda fountains started to disappear. Now, specialty ice cream stores and unique restaurants that feature ice cream dishes have surged in popularity. These stores and restaurants are popular with those who remember the ice cream shops and soda fountains of days past, as well as with new generations of ice cream fans.

Lohri Special - Til Laddoos


Til Peanut Laddoos
Lohri and Sankranti season is here, and it’s incomplete without the peanut brittle and these til laddoos. One of the easiest sweets you can ever make at home, these are tasty and healthy as well as we don’t use sugar to make them. Also, peanuts and sesame seeds are said to be warm, and are good for the winter season. So what are you waiting for? This just needs 3 main ingredients and you’re good to go!

Preparation time: 20 mins
Makes 15-20 laddoos

250 gms Groundnuts/peanuts
100 gms Sesame seeds
200 gms grated Jaggery (gur/gul)
Any dry fruit of your choice for garnishing
Ghee for greasing the plate

  • Dry roast the groundnuts in a wok while stirring continuously for about 5-8 minutes till they get light brown spots on them.
  • Remove it in a plate or a paper. Keep aside till they cool a bit.
  • Remove the outer skin by rubbing them in between your palms. Clean all.
  • Similarly dry roast the sesame seeds for 5 mins on low flame.
  • In a mixer jar take the cleaned groundnuts and pulse them 2-3 times just to get them to broken wheat size. Do not grind them.
  • Warm ¼ cup water in a pan. Add the jaggery and let it soften.
  • Add in the softened jaggery and pulse it again till it comes together like dough. Do not do it continuously or the mixer will get overloaded.
  • Remove it in a bowl. Add the sesame seeds.
  • Grease your palms with little ghee and make small balls. Garnish with raisins or any dryfruit of your choice. Keep on a plate greased with ghee.
  • Keep it at room temperature without covering. Jaggery will harden in few mins.
  • Til gul is ready to be enjoyed!

Chicken Veggie Egg salad


This recipe was created when my cousin was coming over for lunch. He’s a gym enthusiast and he strictly asked me not to make anything fried. Now I being a Punjabi, my first thought was to make crispy lemon chicken, but as it was no fried day, I settled for salad. I had already bought chicken, and had some eggs and lots of veggies in the fridge. Healthiest thing possible? Boiled chicken and vegetables! Bingo! With that thought I started on the recipe. It came out really delicious and is very filling as well. You can have this as a meal in itself. You can also take this in lunch. Just pack the dressing and veggies separately and mix them when you sit down to eat. Simple..So let’s start and make something now.
Preparation Time: 15 mins
Assembling Time: 5 mins
Serves: 3-4
1 cup (200 gms ) Boneless Chicken
3 Eggs
1 Carrot
1 Tomato
1 Cucumber
½ Capsicum (preferably red)
Beans 10-12 stalks
1 medium Onion
Garlic powder ½ tsp
Black pepper powder ½ tsp
Black pepper coarsely ground ½ tsp
Salt to taste
Mayonnaise 1 tbsp
Mustard 2 tsp
Vinegar 2 tsp
Honey 1 tsp
Lemon Juice/Orange juice 1 tsp
  • Cut the carrot and beans into small bite size pieces.
  • Boil the eggs.
  • Boil the chicken, carrot and beans together in 4-5 cups of water and a pinch of salt for 1 whistle in pressure cooker.
  • Drain the water. Save it as stock. This can be later used in rice, or noodles, or soups.
  • Shred the chicken, Keep the chicken, carrot and beans in a big bowl to cool.
  • Finely chop the capsicum.
  • Thinly slice the onion.
  • Cut the tomato and cucumber in half and spoon out all the seeds as this can add extra water to the salad.
  • Now mix all the chicken, veggies and 2 boiled chopped eggs together.
  • In a small bowl, mix all the ingredients for the dressing.
  • Combine it with the salad just when about to serve. Toss the salad well, and coat evenly with the dressing.
  • Cut the last boiled egg in half and decorate the salad bowl. Serve cold.

Quick Easy Chicken Fried Rice


One of the most common street foods we find in India (not china I presume!). I remember me and my cousins getting this parceled from the corner Chinese van as a kid, and devouring the huge plates as we played Mario and Contra on our little master games! In those days, we used to get a huge bowl for just Rs 20. Today we don’t get equally good stuff I believe even for 200 in most restaurants. So why not try it at home? Where you can add all your favorite fresh ingredients and spice it up just the way you like. Once you’ve tried this at home, I promise you’ll think before ordering from outside! (unless of course you’ve no time to cook) I make this with chicken sausages so it’s really quick. You can also choose to add crispy fried chicken or boiled chicken if choosing to cut down some calories.
1 bowl (for 2 people)                 Par-boiled Steamed Rice (95% cooked)
Capsicum                                 1 medium
Onion                                       1 large
Grilled Chicken sausages        2
Tomato                                     1
Cabbage                                   ½ small cabbage
Light Soya sauce                      1 tbsp
Vinegar                                    1/2 tbsp
Sugar                                       ½ tsp
Red Chili powder                     1 tsp
Black pepper                           1 tsp
Garlic cloves                            4-5
Ginger                                     1 inch piece
Tomato sauce                          2 tsp
Salt to taste
Refined Oil                               1 tbsp

  • Finely chop the ginger and garlic.
  • Slice the tomato, onion, capsicum and cabbage.
  • In a deep skillet, heat the oil on high flame.
  • Once hot, add the ginger and garlic. Along with it, add the onions. Stir well.
  • Once onions turn pink, add the capsicum. Stir for 2 mins.
  • Add the cabbage. Keep stirring till the cabbage wilts.
  • Now add the grilled and chopped chicken sausages.
  • Add the chopped tomatoes. All this while, keep the flame on high and keep stirring.
  • After 2 mins, reduce the flame to low.
  • Now add tomato sauce, soya sauce, vinegar, sugar, salt and spices. Mix well.
  • Cover the lid and let it simmer for 2 mins.
  • Add the steamed rice, and mix gently with a spatula (take care not to mash the rice)
  • Coat the rice well and let it cook for 2-3 mins till rice is cooked through.
  • Turn off the heat, and serve hot!

Rava Upma - Healthy South Indian Breakfast


Prep Time: 5 mins
Cook time: 15 mins
Serves: 2
Rava/semolina               1 cup
Water                              2 & 1/4 cup*
Onion (Big)                     1
Green chillies                 4-5
Curry leaves                   7-8
Coconut Oil                    2 tsp
Salt                                1 tsp + adjust
To temper
Oil                                  1 tbsp
Mustard                         3/4 tsp
Urad dal                         1 tsp
Channa dal                    1 tblsp
Curry leaves                   5-6
Cashews                        Optional

  • Heat a pan and dry roast rava in medium flame until a roasted smell of rava starts coming. Don’t let it change colour, so keep the flame to medium always and keep stirring.
  • The rava will become non sticky and free flowing if roasted correctly. Set aside. 
  • Meanwhile, slit green chillies, slice onion length wise.
  • In the same kadai, add oil and temper with the items given under ‘To temper’ list.
  • Add green chillies, onion and fry till transparent without changing its colour. Add cashews if you like.
  • Add water and salt, bring it to boil. Check for salt.
  • Add the roasted rava in a srinkled way and keep stirring. Will splutter a lot so be careful.
  • Keep stirring well, it will soon become thick on absorbing water.
  • Cook covered bringing the flame to low.
  • After 5-6 minutes the upma should be done.
  • Mix in between if needed. Garnish with coriander and peanuts if you like.
  • You can add finely chopped ginger, carrots along with onions.

Peanut Butter Oats ChocoChippers


Peanut Butter Oats ChocoChippers
Peanut butter is an American craze slowly catching up in India as well. It usually comes in 2 variants – creamy and chunky. It tastes great with toast, paranthas as well as with bananas and is healthy for growing kids. I first tasted peanut butter only a few years back and loved it instantly, esp. cos I like peanuts. I was going to make these Chocochip cookies but my gaze fell on the peanut butter jar on my kitchen rack.  I thought why not do some mix n match? So just  to make it healthier, I added some oats too so I wont feel too guilty while having these yummy bites.
Please do try this easy cookie recipe and do let me know how they tasted.

Time: 45 mins
Makes 16 medium sized cookies

All purpose Flour           1 cup
Peanut Butter                ½ cup
Rolled quick Oats           2 tbsp
Chocochips                    2 tbsp
Eggs                               1
Baking Powder               ½ tsp
Baking Soda                  a pinch
Salt                                a pinch
Brown Sugar                  ½ cup
Granulated Sugar          ¼ cup
Butter                            ½ cup
Vanilla extract                1 tsp

Making peanut butter oats Chocochip cookies
  • In a bowl, mix together the dry ingredients and keep aside.
  • In a large bowl, add softened butter, sugar, brown sugar and whisk with a blender/mixer until light and fluffy.
  • Add egg and mix again.
  • Add vanilla extract and mix well.
  • Now add the dry mixture slowly into this and keep mixing with a spatula to combine well.
  • Once all mixed well, add the oats and Chocochips. Combine and fold in.
  • Make a cookie tray ready by greasing it with butter or spreading a butter paper on it. You can use the paper around the butter we get form the market as well for emergencies.
  • Using a cookie scoop or spoon, drop 1 large spoonful of batter onto a greased cookie tray, 2 inches apart. You can make patterns on the cookies with fork.
  • Bake one tray at a time for 12-15 mins at 180 degrees Celcius.
  • Cool the cookies on a wire rack and store in an airtight container.

Butter Pepper SweetCorn


These days, this is the first smell that hits us, after popcorn, as we enter shopping malls or multiplexes. Sweet corn is a healthy snack and really tasty. It’s good for a cool evening as well as on hot summer day cos of its water content. These days we get frozen corn kernels in most grocery stores. Even otherwise, all you need is to take out few grams of kernels from the sweet corn (or usual corn) and there are a lot of variations you can create with this simplest snack of all times. You can also keep a bowl of boiled corn handy. It lasts for atleast a week in the fridge. Every time you have friends over for tea, you can serve this along in a jiffy. It’s the quickest simplest recipe of all. Sharing it for all the beginner foodies out there!

Serves 2
Preparation time 10 mins

Sweet Corn Kernels 200 Gms
Butter 2 tsp
Black Pepper Powder 1 tsp
Salt to taste
Juice of 1 Lemon
Paprika ½ tsp
Chat Masala ½ tsp
  • Boil the corn in 1 cup of water for 7-8 mins till its cooked but not too soft.
  • Drain the water.
  • Take the corn in bowl. Add butter, salt, pepper, chat masala, paprika and lemon juice. Mix well.
  • Its done! Serve in a cute small bowl to your happy guests.

For variations, you can also add chopped onions, tomatoes, coriander and green chilies to it. You can also fruits to this and make it a healthier fruit salad.

Mini Chicken Burgers with Thai dipping sauce


Simple to make, quick to devour and easy to get accolades for a yummy snack!

Time: 20 mins

Serves 2-3

For the chicken burgers
¼ onion, chopped
2 garlic cloves, chopped
¼ red chilli, chopped
salt and freshly ground black pepper
3 tbsp sesame seeds
2 tbsp olive oil
4 Burger Buns
1 tbsp Butter
4 cheese slices
1 Tomato
Lettuce leaves
For the Thai-style dipping sauce
2 tbsp sugar
2 tbsp hot water
¼ red chilli, finely chopped
½ orange, juice only
1 spring onion, finely chopped
½ lime, cut into wedges, to serve

Preparation method
  • For the burgers, heat the oil in a frying pan over a medium heat.
  • Add the onion and fry until soft.
  • Place the softened onions, chicken breast, garlic, chilli and salt and freshly ground black pepper into a food processor and blend to a coarse paste. You can also do this with a mortar pestle.
  • Remove the chicken mixture from the blender and, with floured hands, roll into small burger shapes.
  • Roll the chicken burgers in sesame seeds to coat.
  • Heat the olive oil in a frying pan over a medium heat.
  • Flatten patties slightly, and fry for 2-3 minutes on each side, or until golden brown and completely cooked through.
  • For the Thai-style dipping sauce, place the sugar and water in a small saucepan over a medium heat.
  • When the sugar dissolves, add the chilli and orange juice and cook over a high heat for five minutes, until reduced to thick syrup.
  • Add the spring onion and pour into a small dipping bowl.
  • Slit the buns in middle. Heat butter on a skillet and sear the buns on the flat side.
  • Slice the tomato thinly.
  • Place a cheese slice, lettuce, tomato and patty on the bun and secure with a toothpick if needed.
  • To serve, place the burgers onto a small plate with the dipping sauce and lime wedges served alongside.

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