Rose and Pistachio Pannacotta

Pannacotta is the simplest dessert and making it home is like child's play...I am given elaborated steps to make perfect pannacotta...Rose and pistachios are must try combos ,you can use in any dessert..Its peaking hot here,i rather pick up a dessert spoon to dig in just a few cups of these pannacotta...

Ingredients

Heavy cream-2 cups

Milk-1/4 cup

Powdered sugar-1/4 cup

Rose essence-1 tsp

Pistachios-10-12 nos

Gelatine-1 tsp

Cold water-2 tbsps

Method

1.Generously , pick the pista nuts and soak them in warm water for an hour.Peel and chop them to thin slices..

2.Pour the fresh cream and milk in a bowl

3.Add the rose essence

4.Add the powdered sugar ,chopped nuts and stir it 

5.Heat the gelatin in a pan,stir with a spoon until it is melted

6.Pour the gelatin to the cream and stir vigorously and pour it in a cup and desired moulds 

7.Allow it to set in fridge and de-mold it in a serving plate 

Sukh Sagar

If  you have seen people sipping the sambar with spoons in chennai, it must be one of the places like i 've visted for CFG showcase- Sukh sagar,the udupi restaurant re-opened in kilpauk.Of course this sagar is well known for its deep-red colored sweet sambar...

To my surprise,the restaurant carried a chinese cuisine as well as south and north indian dishes...Of course,Chinese food is becoming more popular and must have in indian restaurants...The above picture is manchow soup,which was too spicy for me..

For course of starters-chilli paneer was served-Not too great to taste...

Achari Paneer is not over spiced,but delicious

My favourite was this grilled mushrooms-the mushroom was stuffed with nuts and dipped in batter and grilled 

I am not fond of chats,but this place seems to be a hell heaven of chats..

Almost all the chats served was too good...

The paav bhaaji is one of the best...

The pav is so soft ,light like a feather(unbelievably) and bhaaji was mildly spiced...

The veg sandwich served was too heavy to munch on,but of course it tasted yum.

One of the prime dish., most south indian would love to have..The udupi idli and sambar is not same as in tamilnadu cuisine...The owners promised us all the ingredients are from karnataka and they dont compromise with the local ingredients..The taste speaks through it and I loved every sip of my sambar.. :)

The falooda seemed to be disappointing,but the chocolate sundae and the rest of the icecream sundaes were too good to have and there were no indian desserts served on the day..

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Detox smoothie

Nourish yourself with detoxifying ,antioxidant-packed drink is more tastier than it looks..Grab your blender and get ready for the healthy smoothie...

Recipe-Detox Smoothie
Ingredients
Celery-5 leaves
Cucumber,sliced-1 cup
Apple,sliced-1 cup
Yogurt-1 cup
Spinach-half cup
Avocado pulp-half cup
Milk/water-half cup
Salt-a pinch
Method
Add all ingredients into a blender and pulse it for a minute.Serve chilled

Saffroni Aam Ras

Aam ras is such an easy way of eating the mango,one of the popular maharastrian dish .Aam ras served with poori tastes literally out of the world..I have used Alphonso mango and poori made with orangic multigrain atta from niligiris..Make the combo and enjoy!

Ingredients

Riped mango pulp-1 cup

Sugar-half tsp

Saffron-2-3 strands

Method

1.Sock saffron in warm water for 2-3 minutes

2.Grind the pulp and sugar into fine paste

3.Add the saffron and water to aam raas,mix and store it in air tight container

The aam raas can be stored in refrigerator or in freezer 

Rajdhani at Phoenix mall,Chennai-Restaurant review

Rajdhani , fine-dining restaurant and well known for its lavish rajasthani thali,recently opened its third branch in phoenix market city,velachery...We been invited through Chennaifoodguide .I been to rajdhani many times,its one of the favorite restaurant in chennai...Of course,I have taken all my best friends here for the standard quality and some generosity of food...

                                                                                   
As said none of the dishes are repeated and 22464 delicacies were served in 72 different rotating menus..

The menu of the day is displayed at entrance which is the same for their branches all over india

                                                         After a pleasing and warm welcome

The keri phanna (smoky raw mango drink) and  a rich badam milk were served..

The chef Hemji discussed about the food and took us to the kitchen..Each dish is made in concerned care without the jiffy/fast food cooking style..Some of the dishes like jalebi made by experts, 

Dishes like Aam raas travels all the way from mumbai in rajdhani express train everyday!..

Phulkas are made by a team of workers using rolling hot tawa and a firing grill..

One of my favourite dish was dal bhaati churma...In a small plate,the dal curry is poured, with crispy dal vada is broken by hands,and churma -a sweet crumbles sprinkled on top and some generous amount of ghee is poured !!...Its just magnificent dish i ever had in rajasthani cuisine..

Nearly 72 dishes in a meal with different types of kadhi,subjis,rotis and desserts...

There is no ala carte to choose the dishes of our own and they offer business meals take-aways...The ambiance is wonderful and the service is at its best...

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